Saturday.Kitchen.S2026E15

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Transcript

00:00:01Good morning, we're taking your taste buds on a global adventure today.

00:00:04Sweden, Mexico, Thailand and Italy are all on our culinary itineraries.

00:00:08Buckle up. This is Sound of Kitchen Live.

00:00:31Good morning, welcome to the show.

00:00:33Our incredible line-up, Nicholas Exstedt, Thomasina Myers and John Chandrasak

00:00:37bring in a wealth of world flavours to our table

00:00:39and Helen McGinn's plucked the perfect pairings off the supermarket shelves.

00:00:44Now our special guest today is the number one chart-topping artist

00:00:47with an incredible eight studio albums under his belt.

00:00:49His brand new one is all about having a midlife crisis

00:00:52which none of us here can relate to.

00:00:54Please welcome the brilliant Jack Savaretti.

00:00:59What are you doing? Highlighting me?

00:01:03Exactly.

00:01:03Is that what you were doing?

00:01:04Just midlife crisis.

00:01:06I was like, can anyone relate?

00:01:08No.

00:01:10Congratulations, Jack. Good to have you back here.

00:01:13New album, your ninth album came out yesterday.

00:01:15Yeah, I did.

00:01:15Brilliant album.

00:01:16I always forget about this part of the job.

00:01:18I get so excited throughout the whole sort of...

00:01:20Selling it.

00:01:21Well, I'm not selling it.

00:01:23Yeah, a little bit of that.

00:01:24Please, anybody.

00:01:26No, but also just like relinquishing sort of, it's not mine anymore.

00:01:29Yeah.

00:01:29And I've spent the last year convincing people to help me make this record.

00:01:33And now you get it made and it's kind of like...

00:01:35Is it quite a nervous time for you?

00:01:37Yeah, it's just quite an emotional time.

00:01:39Not to get too dramatic.

00:01:39I mean, hence the midlife crisis.

00:01:41But it no longer belongs to us, all the people that have made it.

00:01:44And so now everyone else's opinions are totally welcomed.

00:01:47So it's terrifying.

00:01:49Okay.

00:01:49But not only that, you're celebrating 20 years.

00:01:5120 years, everyone.

00:01:52Yeah.

00:01:52Wow.

00:01:54And you're celebrating with a big gig in the Albert Hall.

00:01:56Yeah, it does.

00:01:57I mean, there's this circle feeling.

00:01:59I feel like something has ended and we're just getting started with something else.

00:02:03But that might be the midlife crisis talking.

00:02:05But yeah, it feels very exciting.

00:02:06And the Royal Albert Hall is going to be...

00:02:08For me, I've never had that song that's done the heavy lifting.

00:02:11So our fans are the reason we've gotten to the Albert Hall.

00:02:14So that's going to be an amazing chance for us to say thanks.

00:02:17Thanks for getting us here.

00:02:18Absolutely. What a venue as well.

00:02:19It's going to be a special night.

00:02:19That's super cool.

00:02:21We're going to talk much more about that a little bit later on.

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

00:02:24Now, Nicholas, good to have you here.

00:02:27Very welcome.

00:02:27Loving your top.

00:02:29Loving your top.

00:02:30It's got hunting vibes.

00:02:31Yeah, I can hide.

00:02:32Yeah.

00:02:34It's kind of distracting.

00:02:35Well, for Matt, you can't.

00:02:36It's distracting my eyes.

00:02:37Yeah.

00:02:38Anyway, tell us about your dish today.

00:02:39I'm doing a very traditional Swedish dish that I don't think a lot of British people know about.

00:02:44It's called a kropkaka.

00:02:45It's a Swedish dumpling filled with spices and pork.

00:02:49And then with that, I'm going to do a delicious kale salad.

00:02:52Very nice.

00:02:52Look forward to that.

00:02:53John, back by popular demand, you've got a Thai dish for us.

00:02:56Yeah.

00:02:57So we're going to do salmon roasted in a banana leaf with green asparagus, wild garlic and a fresh red

00:03:02curry paste.

00:03:03Beautiful.

00:03:04And then on the side, a smoky aubergine salad with a herb kind of dressing.

00:03:08Gorgeous.

00:03:08I just love that in rehearsal.

00:03:09And Tommy, you're taking two of Jack's loves, Mexican food and Italian food, and then bringing them together in a

00:03:15what?

00:03:15Chicken piccata, which means bashed out.

00:03:18So lovely butterflied and bashed out chicken breast, pan fried, lots of butter, chipotle, smoky chillies, fried lemon, capers, honey,

00:03:27tarragon, delicious.

00:03:28And then a zesty limey herby rice.

00:03:30Very nice.

00:03:31Very nice.

00:03:32Very nice.

00:03:33So I burnt my lips in rehearsal.

00:03:37Do I look like I've got fillers?

00:03:38Well, it's okay.

00:03:40It doesn't look bad at the moment.

00:03:41It doesn't look too bad.

00:03:42It's going to hurt later.

00:03:45Shall I not talk?

00:03:45Yeah.

00:03:45Well, I don't think you can get away with that.

00:03:47Tell us about the wine.

00:03:48Okay.

00:03:50I'll give you a straw later.

00:03:52So we have got...

00:03:53Like you've been to the dentist.

00:03:56That's what I feel like.

00:03:56And I've got to look at you for the next hour and a half.

00:03:58They're not fillers.

00:03:59They're not.

00:04:00No, they're not.

00:04:00They're really not.

00:04:01You should know.

00:04:03Snappy red for you, Nicholas.

00:04:05A gorgeous white with yours, Tommy.

00:04:07Love it.

00:04:08Which has just hit the shelves in a very funky blue bottle.

00:04:10And a really lovely Greek rosé that, again, is new on the shelves for your dish, John.

00:04:16And whichever way it goes for you, Jack, you get an Italian wine.

00:04:20Either way.

00:04:20Phew.

00:04:21So.

00:04:21Blue nun?

00:04:22It's not blue nun.

00:04:24No.

00:04:24No, Jack.

00:04:25At the end of the show.

00:04:27Moving on.

00:04:28Food heaven, which is a shame.

00:04:29More than pity.

00:04:31End of the show.

00:04:31Food heaven, food hell.

00:04:32What's your idea of food heaven this time?

00:04:33Food heaven is steak, because I love the way you do steak.

00:04:36What, me in particular?

00:04:37You in particular.

00:04:37Yeah, I do.

00:04:38Because I think I have food heaven pretty much every time I've come on, it's been steak.

00:04:41And you've nailed it every time.

00:04:42Although today...

00:04:43Although today I have a confession to make.

00:04:45I might have messed up.

00:04:46I might have said game when I meant to say awful.

00:04:48Yes.

00:04:50My food hell is kind of my food even more heaven than steak.

00:04:54So you love...

00:04:55So it's a win-win for me.

00:04:56So you love steak.

00:04:56I broke the game.

00:04:58Yes.

00:04:58And you also love game.

00:05:00Venison.

00:05:00In particular.

00:05:01Okay, you completely messed up our format.

00:05:03I'm so sorry.

00:05:03I apologize to everyone watching.

00:05:04I messed it up.

00:05:06So go for help.

00:05:07But it's alright.

00:05:07That makes it a really good vote.

00:05:08I agree.

00:05:10So what Jack gets to eat at the end of the show is down to you at home.

00:05:12Are you going to make room for ramen?

00:05:14So I'm going to infuse a beef broth with an array of aromatic spices.

00:05:19A miso.

00:05:19I'm going to serve slices of rare fillet steak with shiitake and oyster mushrooms.

00:05:22Some noodles and a soy cured egg yolk.

00:05:26Or can I use his love of Italian food to convince him...

00:05:29Well, not really convince him.

00:05:30This doesn't work anymore.

00:05:32I've ruined the whole show.

00:05:34I should have changed that.

00:05:35On the wonders of game.

00:05:37So, if so, I'm going to slow cook chunks of venison.

00:05:40A shoulder.

00:05:41And plenty of red wine, tomatoes, rosemary.

00:05:43I'm going to make a rich ragu.

00:05:44I'm going to serve that with some soft parmesan polenta.

00:05:48You like that?

00:05:48Sounds incredible.

00:05:49Okay, so emma, emma for Jack.

00:05:51You know what I mean?

00:05:52Nice guy, you know what I mean?

00:05:53Exactly.

00:05:54Whatever he wants.

00:05:55Log on to the Saturday Kitchen website.

00:05:56You can view terms and privacy notices and have your say.

00:05:59Right, Nicholas.

00:05:59Yes!

00:06:00You burnt me in rehearsal.

00:06:02Woo!

00:06:02Let's not do it again.

00:06:04Well, you like it when I burn you.

00:06:07That sounds weird.

00:06:09Oh, does it?

00:06:09Oh, sorry.

00:06:10That sounds weird.

00:06:12Okay, let's go.

00:06:13Swedish dumplings.

00:06:14Right, fans off.

00:06:15You've never done this on the show before.

00:06:16I promise you that.

00:06:17Swedish dumplings?

00:06:17No.

00:06:19Right, dumplings in.

00:06:21Okay, so we're working backwards so everyone ignore this for now.

00:06:24Right, so where do we begin with the dumplings?

00:06:27So I'm going to make the batter.

00:06:29It's very, very simple, few ingredients.

00:06:33It's mashed potatoes, pressed potatoes actually.

00:06:36Very lightly pressed, so don't mess them up.

00:06:38Flour and an egg.

00:06:40That's it.

00:06:41That's all you need.

00:06:41It's a little bit like an Italian gnocchi.

00:06:43And then some salt.

00:06:44And then you mix it together lightly.

00:06:49Never use a KitchenAid for this.

00:06:51This is just like slowly.

00:06:52Why is that overworked?

00:06:53Because you don't need to overwork it, you know.

00:06:56You just want this to be quite smooth.

00:06:59Like almost like silk in the end.

00:07:01Okie dokie.

00:07:02Yeah.

00:07:02So this is the salad I'm doing.

00:07:05Yes.

00:07:05Kale salad.

00:07:06So half of it fried.

00:07:08Yeah.

00:07:08Half of it raw.

00:07:09So kale salad is very, very common in Sweden in the winter.

00:07:12And I love it when you have raw kale and cooked kale on the same.

00:07:17I can tell you're very excited about it.

00:07:20Geez.

00:07:20I'm the only one that gets excited about it.

00:07:22But I mean it's like all your food.

00:07:25You come up with these simple, simple ingredients.

00:07:27Yeah.

00:07:28And you look at it and you go, how's that going to work?

00:07:30Yeah.

00:07:30And it always does.

00:07:31It's really delicious.

00:07:32Yeah.

00:07:32I was at your supper club, your pop-up plaster.

00:07:35Yeah, thank you for coming by.

00:07:36It was fantastic.

00:07:37I loved it.

00:07:38But what was noticeable, well, apart from the fact you claim Sweden owns rhubarb crumble.

00:07:46Yes, we do.

00:07:46No, you don't.

00:07:48Rhubarb is very British and especially crumble.

00:07:50Swedish invention.

00:07:51But it was delicious.

00:07:53What did you do with it was so different.

00:07:54It's like a little reduced.

00:07:56So reduce the rhubarb and with a little bit of cream before I put it in the bottom of the

00:08:01crumble.

00:08:01Okay.

00:08:02Yeah.

00:08:03But it tasted like kind of condensed milk.

00:08:05Yeah, exactly.

00:08:06That's the reduced cream.

00:08:07Really tasty.

00:08:07That's what condensed milk is.

00:08:09Love that.

00:08:10Yeah.

00:08:10Right.

00:08:10So this is salad.

00:08:11So very simply fried this.

00:08:13We're going to scrunch up some of this in a vinaigrette.

00:08:16Yeah.

00:08:16And then some toasted almonds.

00:08:19Right.

00:08:20Let's talk about the filling with the dumplings.

00:08:22Yes.

00:08:23So the filling is also very simple.

00:08:27It's pork that I fry.

00:08:29Is this on?

00:08:30Yeah.

00:08:30Mmm.

00:08:31Yes.

00:08:31Do you want it turned up?

00:08:33The salted are, what do you call it in English?

00:08:36Salt, bacon?

00:08:38Pancetta?

00:08:38It's not bacon.

00:08:39Pancetta.

00:08:40Pancetta without smoked.

00:08:42Okay.

00:08:43Unsmoked.

00:08:44Unsoaked bacon.

00:08:45Bacon.

00:08:47Lardons.

00:08:48Lardons.

00:08:48There you go.

00:08:49You're only saying that because they're all shouting at you.

00:08:51I don't know.

00:08:52Don't try and pretend that's yours.

00:08:55Don't try and pretend that's yours.

00:08:56I didn't have that in my ear.

00:08:58I got that all by myself.

00:09:00Hahaha.

00:09:03Very competitive.

00:09:04Hahaha.

00:09:08Right.

00:09:08So there are two types of dumplings in Sweden.

00:09:11So it's the, this one is from Öland and Ireland.

00:09:13so the baltic version of it and that is made with the boiled potatoes and in the northern one

00:09:21it's called the palt and in the palt uh you have raw potatoes in the batter as well okay

00:09:29and i and never ever fry onions for your northern swedish dumpling if you ever do one because i did

00:09:35that on my instagram and i got like 4 000 dms of northern lapland people being so upset so cross

00:09:42ever ever fried onions in your dumplings well i i mean it's like like italians right i mean

00:09:50a very kind of passionate about about the ingredients and us often the you know the simplest

00:09:55the simplest dishes need to be sort of a deity true true yeah but uh sometimes i think you can

00:10:03improvise a little bit nope clearly not uh now so now the dumplings so if you you feel

00:10:11feel it feel how soft yes soft and don't ever work it no and light light yeah yeah it's like

00:10:19uh you

00:10:19know like a good backpack for no i don't know oh and and then oh sorry thumbs down yeah why'd

00:10:31you hit me

00:10:32i just wanted you to pay attention pay attention look at my my technique yeah yeah yeah because

00:10:39everyone get that i mean it might take a bit of practice and then the filling i got it i

00:10:47got it yeah

00:10:48now continue doing the kill cellar okay thanks uh so yeah so in with the so it doesn't matter if

00:10:54it's

00:10:54hot mix no it can cool off a little bit actually it's gonna be a little easier but you can

00:10:59do it when it's

00:10:59hot this way right oh uh i'm gonna get these dumplings you can let them so how long do they

00:11:04take like you can cook them a little longer a little longer okay do you eat these a certain time

00:11:08a year yeah this is a very lunch dish so this is what i got in school actually it's a

00:11:12very very uh

00:11:14common like uh lunch or like before you go out to work in the fields or something or in the

00:11:22forest

00:11:24uh both these recipes from your uh lovely new book which you were showcasing last night yes swedish

00:11:31what's it called the swedish swedish cookbook like the definitive swedish yeah not the swedish chef

00:11:36because he was in the muppets but i liked him yeah we liked him but the swedish cookbook yeah so

00:11:41i'm

00:11:41very very proud of this i've been working on it for two years and i wanted to be like a

00:11:45humble swedish

00:11:47uh home style cooking because i think a lot of the nordic food comes across very prestigious and

00:11:52fine dining so i wanted to do something very uh opposite to that okay yeah how's you got a copy

00:11:57there yeah it looks absolutely gorgeous nicholas but thank you can we can we show the one picture

00:12:03that sums nicholas x it up it's so true so before we go to food we're going to start with

00:12:08this picture

00:12:09here which is nicholas yes in his garden in my garden on what i do skateboard yes we absolutely

00:12:16love you don't have you don't have one of those in your garden matt do you what have you got

00:12:19in

00:12:20your garden what did you have matt what have you got in your garden in your garden what did you

00:12:24have

00:12:24a tree house oh i got tree house yeah um yeah i got this amazing tree house but my wife

00:12:30wants it

00:12:31out now and yeah uh obviously so like my wife wants the skateboard ramp out and matt's wife yeah

00:12:37the tree house out yeah food that smorgosbord we have to say the food photography in this book is

00:12:43absolutely beautiful and they came to stockholm didn't they to shoot yeah they came to my house

00:12:48because i wanted it to be as authentic as possible yeah just to cook it cook all the dishes in

00:12:54my house

00:12:55yeah like on regular weekdays for my kids and yeah and just to really annoy matt as well here is

00:13:01the

00:13:02delicious rhubarb it was so good yeah i love the fact that it annoyed you that it was so good

00:13:07because

00:13:07obviously you know it's it's rhubarb crumble we make really good rhubarb crumble in this country

00:13:12but it was really delicious but if there's one recipe you should buy that book for it's that yeah i

00:13:17have

00:13:17all these like traditional swedish pastries like cinnamon buns uh oh yeah it's gorgeous all these traditional

00:13:23things and also meatballs of course the meatball recipes it's a beautiful looking book really

00:13:29gorgeous i'm definitely loving it yeah fabulous mm-hmm great okay how we looking looking good looking

00:13:37good yeah okay i'm just gonna fry these ones so so like this then they get poached whole yeah with

00:13:45a filling yeah expose the filling try the dumpling and usually i mean you don't have to fry them

00:13:50but usually this is like the day afterwards but i think they're just more delicious being fried

00:13:55give sear them a little bit give them like a nice texture and then we're going to plate this thing

00:14:00up you're going to plate uh plate the kale salad up yes let's go right if you want to make

00:14:07nicholas's

00:14:07dumplings at home you can find the recipe at pbc.co.uk forward slash saturday kitchen or scan the qr

00:14:13code below

00:14:13and it'll take you straight to his dish check it out fried dumplings right where's i need some almonds

00:14:23um so obviously uh lingonberry jam to go alongside always lingonberries with everything yeah whenever

00:14:30in doubt just add lingonberries okay or dill or dill or both some dill and some and then i've got

00:14:41one almond yeah one almond to shave yeah you don't think that's a almond overkill no no no no i

00:14:47can't

00:14:47get enough of them right well done matt you're so good so now we've managed that yeah uh right

00:14:58always we're always happy in the end but what's it called it's called croppkaka with kale salad yes it is

00:15:12goodness me right so there you go guys you took it all right um thank you very much right what

00:15:20we

00:15:20got health so with uh with this dish actually you could have gone a number of ways on the color

00:15:26yes in

00:15:27the end i think the flavor that i really wanted to pick out was the lingonberry yeah such a distinctive

00:15:32flavor so the red this is a corsican red nice uh from asda it's from their wine atlas range which

00:15:39is a brilliant range because it kind of shines a light on quite under the radar regions or grapes so

00:15:44corsican red made from two red grapes and we had the rose version of this a few weeks ago which

00:15:50you

00:15:51loved and so this is the yes mom yes yes you did you did you went that's that's actually quite

00:15:57nice

00:15:59so this one actually is the red version so the two local grapes which are lovely but it does give

00:16:04this gorgeous fresh and usually you drink cold milk with this so this is way better it was either cold

00:16:09milk or a glass of wine milk or wine from corsica yeah why would go to go and could you

00:16:14have this cold

00:16:15this would really suit actually being lightly cold because it's really quite light and fresh it's

00:16:19yeah such a nice wine and for eight quid it'll be quite good on my sore little very good feel

00:16:23very

00:16:24good for your sore lip it's nice i can just about taste this is delicious this is all amazing the

00:16:28salad is insane yeah so simple right just like a couple of ingredients and then

00:16:34mm-hmm like that jack love this this is incredible yeah the dumplings scorn scorn

00:16:40john you happy with that very good like your dumplings they were very very delicious very comforting as

00:16:46well yeah yeah that kind of thing yeah especially that the sort of like boiled steamed and then

00:16:51fried lots of butter yeah my butter um remind us what you're doing just a bit uh so we're going

00:16:56to

00:16:56do uh salmon wild garlic and asparagus roasted in banana leaf with fresh red curry paste and then

00:17:01you're going to make a smoky aubergine salad but it's all going to be much calmer because john's a lot

00:17:05more zen cooking yeah than you are yeah uh in a good way in a good yes in the only

00:17:11way yes of course

00:17:13is good don't forget you're in charge of what i cook at the end of the show uh will you

00:17:17go for

00:17:18jack's idea of food heaven an umami rich fillet steak ramen or his other idea of venison ragu

00:17:24with creamy parmesan polenta you've really played it so it's heaven or heaven heaven

00:17:30both are delicious so go and log on to the saturday kitchen website now and have your say

00:17:34uh right let's catch up with rick now and he's meeting his sri lankan counterpart uh hoping for a beachside

00:18:09treat

00:18:12and they film it on the beach so i thought what a good idea an opportunity to learn from the

00:18:17master

00:18:20so here we are out on the beach about to cook some devil prawns but the best laid plans of

00:18:26mice and men

00:18:26it's too windy they wouldn't dream of cooking out here if it was as windy as that and i'm just

00:18:31reminded

00:18:32of the old good old days i think it was keith floyd who first started cooking outdoors and every time

00:18:38you'd be out cooking outdoors normally there'll be too much wind or you get crows coming and dive

00:18:44bombing trying to nick the prawns all that sort of stuff and it just looked so silly but i just

00:18:49thought

00:18:49it was such a lovely beach it would be such a nice thing to do but no it's not to

00:18:54be so we're going to

00:18:55have to move everything back to the kitchen

00:19:01so how do you like to cook the seafood generally generally seafood not long life yeah very two three

00:19:09minutes yeah yeah you know prawns not hot just short time yeah the short time

00:19:18i agree entirely prawns should never be overcooked

00:19:23okay he starts off by frying red onions come to think of it i haven't seen a common garden

00:19:29ordinary white onion here at all then pandan leaves cinnamon garlic dried chili salt and some finely chopped

00:19:40tomato now these plump prawns which have been coated in powdered turmeric they go in and get stir fried

00:19:49and tossed around with everything else and as chef publish says they shouldn't be cooked for too long

00:19:55right now some larger pieces of onion because they have to have a crunch to them and fresh green peppers

00:20:02they look like chilis but they're not again these have to be crunchy on the palate finally quartered whole

00:20:09tomatoes well this is a really simple dish i'm quite enthusiastic about it because i've recently been

00:20:17doing a lot of dishes where they've been using um chili paste curry pastes and here everything is just

00:20:24simple ingredients and of course it's all very quick to cook which is absolutely right for prawns

00:20:30i'm particularly keen on the on these capsicums that he's using in there because i haven't seen that

00:20:36before i mean it's either chili or nothing so having a few like pepper taste in there would be really

00:20:41nice

00:20:42and of course chef doesn't forget the juice of a lime chef publish is this typical of sri lankan cooking

00:20:48this is typical sri lankan cooking yes uh i take you yes please yes you yeah oh no you taste

00:20:56first

00:20:56ah okay and oh that looks good

00:21:10yeah i love to thank you very much

00:21:19best very good thank you

00:21:22this classy food cooked in less than 10 minutes and chef publis presents it with a bit of nouvelle panache

00:21:31and how long have you been cooking for chef uh 53 years work in this hotel

00:21:361956 i joined this hotel well i tell you the food here is the best hotel food i've had probably

00:21:47on my

00:21:47whole trip last night thank you i had some of the best curries i've ever tasted yes thank you sir

00:21:54thank

00:21:54you and this ain't bad too yeah

00:22:03that evening i went to a place called lebe in the south of the island it was just by chance

00:22:08that we

00:22:09happened to pass by on the way back to our hotel and we noticed the fishing boats coming in in

00:22:14keeping

00:22:14with tradition prayers and offerings are always being made to ensure the safety and success of any

00:22:20enterprise apparently this is a really good catch i must say i love the look of these fish i mean

00:22:26they're

00:22:26really colorful i don't quite know obviously what species they are but they look like sort of snappers

00:22:33and porgies and because of their color i think they're probably coral fish

00:22:37yeah i'm told this is the best of the lot it's called a crazy fish i should think they'll fetch

00:22:45some

00:22:45really good money in the swanky hotels up and down the coast personally there's some nice little satay

00:22:52restaurants around the corner so i'm hoping i'm going to get some of these for supper

00:22:56i went with my interpreter dewey to a hut on the beach where a young woman split open our crazy

00:23:02fish

00:23:02smeared the insides with a paste made with as far as i could tell lime juice fish sauce galangal turmeric

00:23:10fresh turmeric i think and chili it worked really well and of course this is by far the best way

00:23:16to cook

00:23:16them just charcoal grilled actually i've tried this at home with a bass over a barbecue and it's really

00:23:26good she also gave us a spicy sambal which is a sort of pickle i think this had been fried

00:23:32in coconut

00:23:33oil it was mainly chilis shrimp paste and onions it's delicious this fish absolutely it's firm firm

00:23:42texture beautiful have you ever tried this fish before crazy fish no no but um what do you think well

00:23:50i like it it's delicious worth every penny of um the four quid that it cost for the both of

00:23:56them

00:23:56yeah the director will now say how would that how much would that cost in your restaurant to which i'd

00:24:03reply go away thanks that rick uh right jack you said your family are obsessed with tiramisu obsessed

00:24:16like we fight over the last corner of everything okay so like proper fights uh so this is like

00:24:21tiramisu s so it's like a tiramisu cream but rather than just doing a tiramisu we thought we'd like

00:24:25make it a bit seasonal so we're going to do a little rhubarb it's a bit more like a trifle

00:24:29to be honest um

00:24:30but we've got so we're going to poach some rhubarb in some old-fashioned ginger wine nice whiskey mac

00:24:36yeah okay it doesn't always have to be about drinks um so we're going to cook uh with a ginger

00:24:44wine

00:24:44and then um what else have i got bit of masala uh some ginger i've got some uh Swedish rhubarb

00:24:51Swedish rhubarb because that's what everyone thinks when they say rhubarb we actually looked it up earlier

00:24:56it's from china is it what is everything we found it's what originally originally originally no yeah

00:25:04is it yeah that's some good pub quiz knowledge right there okay you don't know what to do with

00:25:12my question in this um okay anyway right i'm going to poach this in some ginger and i've got some

00:25:19stem

00:25:19ginger there as well so i want that kind of fiery kick a bit of sugar balance up that sour

00:25:24tart sort of

00:25:25potato is that enough that's enough um and then and they've got this this uh sort of tiramisu cream

00:25:32so in here i've whipped up some uh egg yolks and sugar i'm going to fold in the mascarpone we've

00:25:37got

00:25:37some egg white there uh to lighten it and then that's it uh what else have i got some toasted

00:25:44almonds

00:25:44right right so it's like tiramisu but not tiramisu any questions it's nothing to do with

00:25:52roll with this jack you're getting your heaven at the end of the show yeah i double i have nothing

00:25:58right i can't say it i won't do it oh that's hot just checking wow okay so ginger wine make

00:26:05sure

00:26:05that in rehearsal exactly make sure you boil it uh chop up the ginger and then we let that infuse

00:26:11and

00:26:11going to pour that over the uh the rhubarb until it just sort of holds its shape uh and then

00:26:18we'll get

00:26:18on with the rest of it right so let's talk about your ninth album yeah here's this quite a title

00:26:23we

00:26:23will always be the way we were you know i was i was telling i was in you nailed it

00:26:27because i was in italy

00:26:28like a week ago and nobody could say it like it's the worst title for an italian or a french

00:26:33person i

00:26:34discovered as well um but yeah yeah it's quite a long title i mean it was going to be midlife

00:26:38crisis i was

00:26:39going to call it midlife crisis but that sort of that didn't land very well when i said to my

00:26:43team

00:26:43i'm thinking i also don't like the word crisis um awakening bravo you see you know you know what i'm

00:26:52no i agree it is a midlife enlightenment exactly i feel like wisdom has finally maybe showed up

00:26:58only in the sense that for the first of my life i realized i don't know anything and i'm really

00:27:02okay

00:27:03with that like you spend your 20s thinking you know everything then in your 30s you get that reality

00:27:07that you might not know everything in your 40s you're like i don't know anything yeah it's too

00:27:12late to know i actually i enjoy it i love being proved wrong now which is a very new thing

00:27:17for me

00:27:17i always wanted to be proved right now i'm really impressed when i'm proved wrong like i want to

00:27:21be reassured that you're always right you're right comes across as slightly arrogant i'm so not used to it

00:27:32no i think it's just it's just accepting that there's a wonderful freedom to accepting that

00:27:37you just don't know and um this that's basically what this whole album is about acceptance um there's

00:27:42a lovely picture of you and your wife on the front no on the back on the back yeah that's

00:27:47that's oh

00:27:48that's not there in the fountain no that's not us who's there in the fountain i have no idea

00:27:53okay permission for legal reasons yeah the fountain is that's in new york isn't it that's yeah and it's

00:28:00basically my wife and i's favorite song is a jackson brown song called fountain of sorrow which we were

00:28:05talking about before and i just saw this picture um i was working with an amazing creative director

00:28:10called leah powell and we were talking through the the whole landscape of this album what it means

00:28:15and there's a few generations in that picture which i like too from youth adolescents and there's

00:28:21that we're 90s kids and there's something about that that just took me straight back to but this

00:28:25is your wife that is a very talented artist she's an incredible incredible artist yeah ridiculously

00:28:31prolific which is quite hard to live with when somebody is just absolutely gorgeous as well yeah

00:28:37but i also love the way the album's a story yeah i think that essence of albums now where you're

00:28:44it's

00:28:44like a book you know you want to listen to the songs i agree and i think i i think

00:28:49just experience

00:28:50in general is regaining its value people are craving for experiences i really noticed that even live

00:28:55people come to shows i mean as an artist there's no better feeling than realizing that people aren't

00:29:00there for you they're there for themselves like they're there to have an experience that's a great

00:29:04feeling but when you start acknowledging that now especially i really noticed that even when people

00:29:08applaud they want to be part of something we're so isolated with our illusion of connection

00:29:12we're actually very isolated so i say to everybody in a world of algorithms and shuffle buttons

00:29:17if you can dedicate 38 minutes whatever it is and just listen from it top to bottom because that's

00:29:23kind of there was a reason for the way we put it the way it's recorded and the way it's

00:29:27done you don't

00:29:28have to but if you do it will be an experience even if you don't like it yeah i hope

00:29:31you might it might

00:29:32be a bit more useful than if you just push shuffle and listen to it but it's up for people

00:29:35at home

00:29:35i mean you know um records record players are sort of they're quite in vogue now they're coming back

00:29:40uh and it's great just put it on listen to the way it is it's an experience it's a thing

00:29:44and you're

00:29:45watching we were talking about this earlier and tommy i think you hit it on the head it's like you

00:29:49know if you're writing a book or something you wouldn't want to take different chapters and read

00:29:53them out of order or something like that so the you know the effort that you guys go into into

00:29:57to

00:29:58placing them where they should be and yeah it's not i mean effort is a big word there's thought yeah

00:30:03thought for sure also because i like the surprise element of it when you watch a great movie or a

00:30:09great

00:30:09novel or you read a great novel the character that initially you can't stand by the end is who

00:30:14you sort of relate to the most and it takes that experience to sort of realize that to get to

00:30:19unpeel

00:30:19the layers of a character and i find that with albums it's not always the single the first song

00:30:24that might get your attention but it'll be the you know the song that nobody really knew that for some

00:30:29reason yeah stops in your tracks and it's songs that grow on you yeah the first time you think oh

00:30:36and

00:30:36then you're suddenly like oh i love this you know fifth time you're absolutely hooked but it's not

00:30:40an immediate yeah i love that this album i've listened to you know like you say just all the

00:30:46way through and that's the that's the one the title track is you know that is just so memorable

00:30:51but it's the last song if i got the chance yeah oh yeah that's that's the grower thank you very

00:30:58much

00:30:58yeah it does stay with that's i mean it's a little very it's very it's probably the most personal song

00:31:03on the album is it and the least dressed up i mean this this album i call it my jeans

00:31:08and t-shirt

00:31:09because in the in the past the battle with style and substance is always hard as an artist you want

00:31:14there to be as much substance as possible but sometimes you need a little bit of style to get

00:31:17people to even notice it so that they then discover the substance yeah with this one maybe it is

00:31:21the midlife crisis being 42 not not caring but just letting it do what it does i've decided to

00:31:28try and keep the substance as much as possible yeah and not really think about the style overthink it

00:31:33not overthink it yeah well it's gorgeous so it's like you're in nebraska kind of thing i'll take that

00:31:39exactly how i would describe it i don't know if the critics would agree what's nebraska bruce springsteen

00:31:44oh sorry yeah anyway back to the lady fingers going in here uh so rhubarb right i need a spoon

00:31:53uh so the

00:31:54rhubarb and a little bit of masala and that uh what not what i thought there's a lot of alcohol

00:31:59in that

00:32:00uh no don't say that it's kind of no you can't say that no we're not hiding it uh it's

00:32:06but it's

00:32:07cooked off but then i've got a little bit of the masala i'm just going to spoon it over at

00:32:11the end

00:32:12right so there's more of those um right i'll tell you what was interesting is it seems to be a

00:32:19thing now with with artists like like lily allen with like ray who are now kind of insisting you

00:32:26listen to the album from start to finish i think there's it's so transient now there's so much music

00:32:32out there which is a wonderful thing to a certain degree and i also think it's a bit like within

00:32:37food

00:32:37sometimes all like i think the extremities of fast food and all that stuff made us appreciate good

00:32:44food more in a weird way okay you could initially see it as terrible but actually i think it's making

00:32:48us appreciate quality so you kind of have to go through that so then come back to i think i

00:32:53i that

00:32:54this is me trying to put a positive spin on it well i don't you it's not there's no negative

00:32:57spin is

00:32:58there no having to sit down and absorb an album from start to finish yeah i think there's just such

00:33:03it's so easy to access stuff but it's i think it's nice if you have to explore and discover something

00:33:07and kind of feel a little bit of ownership of it you know like discovering that little hidden

00:33:11restaurant that you didn't that nobody else really knows that's that's an amazing feeling and telling

00:33:15everybody about it i think people miss that a bit with artists so much it's kind of you know you

00:33:19open

00:33:19your laptop or you grab your phone and you're sort of told what you're going to like it's sort of

00:33:23pushed on you which is very convenient yeah but it removes the process and i i don't really i'm not

00:33:30addicted to the the results i'm addicted to the process and if you take that away from me i don't

00:33:35like that like i want to have the process of sorry you carry on i was going to give you

00:33:39this but i might

00:33:40just eat it myself i mean you can put it in the fridge uh i think they get better in

00:33:45the fridge

00:33:45overnight when they get a bit more sort of soft and soggy that's amazing

00:33:52i mean you could say i've just kept the best one for myself yeah you have

00:33:57that is so much better i didn't get a spoonful this one don't feel bad for me that's incredible

00:34:05all right how long it's not like tiramisu it's just like it's like a trifle it's like a tiramisu

00:34:08let's not confuse it with tiramisu it's delicious it's yours it's not tiramisu but it's delicious

00:34:14right how long do you leave that for in the fridge uh overnight

00:34:21overnight come to me for all the tips

00:34:23i just inhaled a nap um oh what do you want me to make at the end of the show

00:34:31you can imagine doing the high maloeuvre on me now they'd be tuning in for that speaking of

00:34:38would it be jack's food heaven ramen if so i'm going to refuse a beef broth with array of aromatic

00:34:44spices and me so i'm going to serve them some slices of rare fillet steaks shiitake and oyster

00:34:48mushrooms noodles and a soy cured eggo or jack's idea of food heaven uh made more alluring uh using

00:34:56some of his favorite italian flavors so you can slow cook chunks of venison shoulder and plenty of

00:35:00red wine and tomatoes and rosemary make up rich ragu excuse me and serve with soft parmesan polenta

00:35:07the choice is yours log on to the website now and have your say i'm trying not to choke on

00:35:11that right

00:35:11yeah sorry inhaling nuts here on live telly right let's head to provence now with marcus wearing

00:35:18uh searching for an ingredient synonymous with a classic bouillabaisse take a look

00:35:30i'm turning my attention to provence's most classic fish dish bouillabaisse

00:35:41there is one ingredient that is very familiar and popular in this region of france

00:35:48and it has a little bit of a mystery about it but it is very much involved in the flavors

00:35:53of a bouillabaisse

00:35:54in fact it is one of the main ingredients and it's even grown in this area too that is saffron

00:36:00it's so popular in provence i have literally just got the last one there is nothing left in this little

00:36:05basket made from dry crocus stamen gram for gram it's the world's most expensive spice but a little

00:36:12goes a long way as you can see by the size of the jar just this can you guess what

00:36:20i'm making with

00:36:21this bouillabaisse yes yes of course making it the traditional way can take hours using all those small

00:36:33rockfish to make a deeply complex flavored stock which forms the base of the soup my recipe is just as

00:36:40delicious but takes a fraction of the time and no rockfish in sight bouillabaisse it's an absolute

00:36:47classic here in provence but i'm going to make a simpler version in a stripped back version and for

00:36:53the base of it i've got some vegetables here we're going to start off with a couple of cloves of

00:36:58garlic

00:36:58slice that up along with half an onion and get them into a pan with olive oil pinch of salt

00:37:04twist

00:37:05pepper next chopped celery including the leaves and fennel with its fronds nothing is wasted

00:37:14then fresh plum tomatoes

00:37:18i've made many a bouillabaisse in my professional career and in one particular kitchen it was probably

00:37:22one of the biggest jobs boxes and boxes of fish used to come over from france it used to take

00:37:28us about

00:37:28a week to get through it to prepare all the fish to get it all cooked down

00:37:32and to get it all blitzed up in a classic bouillabaisse there's pieces of fish fish heads fish

00:37:38bodies everything and it's all the fish that generally you don't see on menus it was a fisherman

00:37:43that used to make this dish it was seen as the ballman soup the soup that was the fish that

00:37:48never got

00:37:48sold so rather than throw the fish away they'd be chopping it up and as years have gone by you've

00:37:54had

00:37:54little bits been added into it such as the saffron and the liqueur and the white wine and it's just

00:37:58got

00:37:59richer and richer that simple soup of the olden days it's become a soup now that sits on a fine

00:38:04dining

00:38:05menu right smoky paprika a couple of star anise a little pinch of our saffron don't put all of it

00:38:15in just put a little pinch in a little bit of this goes a long long way i need to

00:38:20get into my suit before

00:38:21it turns my hand yellow now we're just going to add in a little bit of tomato paste mix that

00:38:27up

00:38:28and the saffron starts to bring it to life and you can see that it's starting to have that little

00:38:33red yellowy tinge coming to these vegetables just beautifully cooking down now for a real taste of

00:38:38provence i've got a little bit of my pastis it's my fennel liqueur pastis is an aperitif that they drink

00:38:45a lot of down here a little bit strong for my liking which great in a soup that's the smell

00:38:52i've

00:38:52been waiting for a massive explosion of fennel and aniseed i may not be cooking the same soup i used

00:39:04to

00:39:04cook when i was back in those restaurants but there's one thing that is familiar it's that smell it's the

00:39:11aniseed and the saffron cooking that's the familiarity that's the flavor i'm looking for

00:39:16and i'm going to give it a lovely little glug of white wine

00:39:22and this is where it gets really simple shop bought fish stock

00:39:28what i love about recipes like this you can do it in you know in a big batch just don't

00:39:32add the fresh

00:39:33fish into your soup until you're about to eat it leave the soup to simmer for five to ten minutes

00:39:40while you prepare the fish and you don't need too much and i've got a little bit of hake which

00:39:46could be cod if you want to it could be a bit of place if you've got that i don't

00:39:49normally use salmon

00:39:50in the booyah base but it just looked delicious so i thought i could introduce it into the soup

00:39:53and of course just a few mussels just to bring in that shellfish element what i love about the

00:39:58mussels you can actually buy them already pre-cooked but if you've got them raw it's very simple

00:40:03it's got a hot pan that i've got on the grill i'm going to drop them on a splash of

00:40:06white wine

00:40:11you watch those open up in no time just two to three minutes

00:40:14and then make sure you discard any that remain closed

00:40:20how good do they look beautiful and that juice

00:40:30what a beautiful muscle stock there's only one place for that that's in there

00:40:39lift out the star in a seed these will never break down with a blender so just make sure you

00:40:45lift them

00:40:45out before you put your mixer into there and that is ready to blend into your soup

00:40:53i'll go to bed smelling like a fish soup that's okay

00:41:00there we go look at that now it's time to cook the fish you can use whatever fish you like

00:41:06if you've

00:41:07got some fish that you've had in the freezer for a bit and you think i need to use that

00:41:10this is the

00:41:11perfect dish for it drop your fish in let it cook away there we go open up our mussels live

00:41:18back on

00:41:20and just let that just simmer away for about two to three minutes in fact while that's just cooking

00:41:25away i'm just going to just chop up a little bit of parsley just to finish it off with

00:41:31there you go sprinkle a bit of that on top there we have it that smells and looks incredible

00:41:43there we have it my simple version of the bouillabaisse

00:41:50the flavour

00:41:53that's coming out this soup is fabulous

00:42:01thanks that marcus still to come thomasina meyers is serving up an amazing mexican italian crossover

00:42:07and what you want me to make at the end of the show will it be jack's uh food heaven

00:42:11uh a fabulous fillet steak ramen with soya cued egg yolk or his other food heaven venison disguised

00:42:17uh with italian flavours and a rich ragu creamy polenta which he also loves

00:42:22uh log on to the website now and have your say uh right time to celebrate thai new year yes

00:42:28so when is

00:42:28that happening it's song kran next week so that always falls in april it's a three-day celebration in thailand

00:42:35um and it's just a very fun time to be in the country uh basically it is the largest um

00:42:44most

00:42:44celebrated holiday in the in the thai calendar okay um and it's celebrated like our new year here in

00:42:51in western culture yeah so basically what do they do um it's a holy festival where originally it would

00:42:59started by blessing monks with holy water and collecting that water and sprinkling it over

00:43:05your friends and family and that's kind of developed into these huge sort of water fights in the streets

00:43:11that go on for three days so as a tourist if you go out there you get absolutely soaked okay

00:43:16sounds fun

00:43:17fun though um but also in that time people get together celebrate eat and drink and um yeah we're

00:43:25just going to cook some thai dishes to kind of symbolize that and celebrate it so what we're

00:43:29doing is i'm making a fresh curry paste here so i've got soaked chilies go on into the pestle and

00:43:35mortar

00:43:35a little bit of salt uh some coriander root i'm cutting up here okay uh shallots garlic galangal

00:43:43lemongrass some makrut lime peel and some shrimp paste so it sounds like a lot of ingredients and it is

00:43:49do you um do you always need these do you think you can zip them up in a food processor

00:43:54or blender but

00:43:55get a better result i think you get a better result and um in all of the high restaurants that

00:44:00i've

00:44:00worked and this is the uh the done way of doing it so you get everything in the pestle and

00:44:05mortar like

00:44:06this and give it a pound and here's one i did earlier okay that takes about five minutes to kind

00:44:12of

00:44:12do i think last time you're on you've brought in your own really funky yeah so we did a different

00:44:18kind

00:44:18of dish last time where we made a salad in a that's it clay and wooden pestle yeah and so

00:44:26that's

00:44:26like another traditional style mortar the idea is that these things they um sort of like bruise

00:44:33and crush the ingredients and they meld the ingredients together so that you get a superior

00:44:39flavor okay that's the um that's the idea anyway it's also really satisfying pounding ingredients i think

00:44:44it's satisfying i think it looks quite cool on the other side but john how come you started cooking

00:44:53thai food so my father's actually from thailand originally okay my mother's from the uk so hence

00:45:00the uh restaurant name anglo thai so what we try and do at the restaurant is take heavy inspiration from

00:45:06the dishes of thailand and the flavors of thailand but we try and use predominantly british ingredients so

00:45:11introducing a little bit of that here with this recipe using um green asparagus wild garlic that's

00:45:17bang in season we're using some nice uh scottish salmon banana leaves banana leaves yeah these ones were

00:45:23foraged all the way from my back garden why are you doing that so basically banana leaves they're prevalent

00:45:31throughout southeast asia um they're sort of used in replacement for things like foil and um parchment paper

00:45:38okay so when you're in thailand you see all these like wonderful kind of grilled things going on um

00:45:46in banana leaves okay so just kind of bringing some of that here today to show that you can do

00:45:52that

00:45:52but if we can't come and pinch them from your back garden where should we buy them yeah the best

00:45:58thing to

00:45:58do would be to get uh to a southeast asian specialist so like a chinese supermarket in london we're very

00:46:05blessed with a lot in chinatown

00:46:06i think and they're those at the london asian supermarkets i find they're oh it's incredible

00:46:11yeah yeah but also there are some very good resources online for picking up things like

00:46:17uh asian ingredients and i strongly recommend people kind of like have a look online maybe find

00:46:24um a supplier that works for them and then you can pick up all kinds of nice things uh i

00:46:29tend to

00:46:30do that before i had all the supply chains that i have now with the restaurant out of intro why

00:46:34have you

00:46:34chop the salmon up why wouldn't you so good question matt um in thailand uh food is predominantly

00:46:43eaten i'm not even listening to the other

00:46:48so please you were doing so well

00:46:53sorry um dishes are predominantly eaten with a fork and spoon in thailand and that's kind of the culture

00:47:00to have things everything bite size so you know just following on so you don't use chopsticks in

00:47:05thailand chopsticks are used but they're generally on the more uh chinese kind of descendant style

00:47:12dishes so the noodle dishes the soup dishes and you do see you do see chopsticks on tables but predominantly

00:47:19people will be eating with uh fork and spoon that's like tom parker powers gets incensed uh if people use

00:47:27chopsticks really to use chopsticks that's strange i thought you could ask for a pair in my restaurant

00:47:38it feels so mexican as well because all down the caribbean coast of mexican there are the banana

00:47:42trees and they cook tamales and banana leaves and all sorts of things so it's it's fun and it's

00:47:49just another sort of example of uh a culture being very resourceful with the but it's a street food

00:47:56thing too no you get them on street food exactly so some of my favorite things really when you're

00:48:01walking down the market is seeing like these big charcoal grills loaded up with different banana

00:48:06parcels some will have like a sweet filling some will have a savory filling uh depending how good your

00:48:11tie is you might be able to decipher what everything is but things are so cheap and readily available in

00:48:17those kind of markets that um you can just take a punt and buy stuff and and give it a

00:48:22go

00:48:23mm-hmm so i've got everything wrapped up there okay uh basically the salmon with some curry paste

00:48:30uh a little bit of coconut cream just to give it some richness and body uh palm sugar fish sauce

00:48:36and

00:48:36then the salmon the asparagus and the wild garlic right we haven't talked about what i'm doing so this

00:48:42is a totally different dish this is a salad yes uh we've got going apparently doing one dish wasn't enough

00:48:47today so we are also doing a salad you're correct so what you've got there is an aubergine that's been

00:48:54charred off over the um the gas hob yep you can do that over a charcoal grill that would be

00:49:00the the way

00:49:01that it's done traditionally in thailand okay um a bit like a baba ganoush really uh charred up so it

00:49:07gets

00:49:07nice and smoky intensifies the flavor um and then you've just peeled the skins off very nicely there for me

00:49:14matt

00:49:14and then we're making a salad salad is a sort of loose term for i guess these kind of dishes

00:49:22in thailand

00:49:23but they're predominantly made up from herbs and aromatic ingredients so here i've got some

00:49:28lemongrass i'm slicing up i'm going to slice up some lime leaf uh and then we've got some coriander

00:49:35some mint and some finely cut red onion okay so then we got what we got palm sugar uh i

00:49:42can't

00:49:42it's in there so have i got a fish sauce not sure you can't taste anything right can't taste anything

00:49:46so um yeah it needs so a bit of fish sauce palm sugar a bit of water um fish sauce

00:49:52lime juice and then

00:49:53you've got chili powder here just to bring the spice that we all like what sort of chili powder we

00:49:59got

00:49:59here so we make this actually at the restaurant so we use a blend of mexican chilis so we use

00:50:05guajillo and

00:50:06chili de arbol so guajillo like uh tommy was saying um in rehearsals has very sort of nice

00:50:14almost like rich tomatoey kind of flavor to it and then the chili de arbol has a bit more of

00:50:20like

00:50:21a spicy heat so we toast those off and blend them into a chili powder okay um so you're interesting

00:50:27you're putting raw um lime leaves and lemmongrass yeah go on try it wonderful is that right yeah

00:50:37delicious um um okay we're done with that yeah we're done with that okay so we're done with that

00:50:47do we want to talk about these shrimp as well no okay yes let's talk so basically let's talk about

00:50:55the same so you buy them like this little dried shrimps exactly but how do you turn them into

00:50:58this which is floss yeah exactly something that i've come across in thailand before so they take

00:51:04the dried shrimp and traditionally it would be pounded up in a pestle and mortar uh for more

00:51:09convenience at home okay it's actually quite easy to blitz that up in a spice grinder or a blender

00:51:15and then you get that nice flossy texture uh so we're just building the salad here

00:51:20mm-hmm get the lemongrass in a bit of lime leaf do you mind grabbing the parcel out of the

00:51:25oven as well

00:51:26it's so interesting in mexico you use a quite of worm salt and it's the same thing you kind of

00:51:30race

00:51:30them and then grind them down and they just give an extra umami yeah almost like butarga kind of like

00:51:36yeah yeah worm salt yeah yeah it's amazing it's delicious breeze over that but if you think about

00:51:42a shrimp is like an insect in the sea a worm is an insect on the so i mean it's

00:51:47not that different

00:51:48i'd rather eat shrimp though yeah me too i don't know why but i agree yeah yeah i don't i

00:51:53quite dig

00:51:53worms now so we've got our salad here that's the roasted with the herbs uh it's very nice to have

00:52:02it

00:52:02with something like a soft boiled eggs give it more richness this is traditional exactly okay uh these

00:52:08dishes are both from the north east of thailand isan where it's a the food's a little bit more

00:52:12rustic herbal um i think a bit more accessible and kind of like the flavor profiles and then here

00:52:18we have the salmon roasted in the banana leaf amazing with the asparagus wild garlic and fresh

00:52:26recovery paste beautiful nice one clap or don't clap you know what are you saying what are you saying

00:52:47so much more calm yoga studio

00:52:58yeah so well surprise surprise but with all the flavors going on here john normally you know you

00:53:05pick out your keynote flavor but there's so much here but i think that's an assault on the scent yeah

00:53:09the paste is the one that steered me to rose this is a greek rose it's new on the shelves

00:53:16to in tesco

00:53:1710.50 called dianthos rose from butari so this is northern greece 100 zinomavro i'm so excited to

00:53:26see this on the shelves here because i've drunk a lot of this when i've been in greece you can

00:53:30pick

00:53:30it up in the supermarkets over there it's such a lovely wine and now it's here and i think it's

00:53:36just

00:53:36got the freshness that you need with the flavors but also with the spice there you do need a wine

00:53:42with

00:53:42a bit of umph as well and it's got some nice body exactly that it's got one yeah and i

00:53:46mean john's the

00:53:47wine list in your restaurant is really really good because your wife is a sommelier isn't she so she's

00:53:52done an amazing job i took some photos of the bottles actually oh yes you're great we did have a

00:53:59few

00:53:59bottles yeah uh responsibly but some of the some of the boys were just really good yeah this is so

00:54:04delicious how is it guys mind-blowing yeah it's great isn't it the chopping of the fish so that all

00:54:10of the

00:54:10flavor of the the wild garlic and the chilies permeates it all just amazing yeah and it's so

00:54:15funky and it doesn't make sense but it's like you yeah you're not more complicated all right let's

00:54:25head to the emerald aisle now with day mary berry and she's in cork uh getting a taste of the

00:54:30market's

00:54:30best produce

00:54:41everywhere i look there's so much i'd like to try

00:54:48well maybe not everything i don't think i'll buy any tails today

00:54:55when people say they don't know about lamb i said it's got two legs at the front two legs at

00:55:01the

00:55:01back and chops in the middle so it's easy isn't it i'm desperate to taste some of the traditional irish

00:55:08fare like the potato classics and simmering stews that are made upstairs in kay's cafe

00:55:18what a little smells here hello it's a small kitchen for serving two 250 people a day well

00:55:25everything is at hand i suppose it is it's tight and we're busy but um yeah everything is here so

00:55:30the

00:55:30stew is just over here gently bubbling and yeah we keep it on all through lunch so there's a lovely

00:55:36big

00:55:36bouquet garni in there of thyme and bay leaves and all the usual suspects onions and carrots so there's

00:55:43you have to dig deep because the barley sinks pearl barley yeah loads of pearl barley so it's an

00:55:50unthickened stew yeah pearl barley uh carrots yeah that's sweet yeah it's sweet or as we call it turnip

00:55:58um so yeah it's just really really simple and the broth is brown from browning the lamb

00:56:03so it's and the onion and you brown the lamb first yep and that's it nectar

00:56:09very beautifully tender the other speciality here is the boxty potato pancake it's really half pancake

00:56:18and half hash brown served here with black pudding caramelized onions and watercress

00:56:25it is good you know what's making that it's the grated raw potato

00:56:30yeah in with the potato mash we specialize here in what you'd call comfort food and market food

00:56:37in market food yeah and in comfort and and in i mean it's cold at the moment so all our

00:56:41dishes are

00:56:41really warm it's delicious no wonder you have it in the cafe and it goes so well

00:56:48there's a more famous irish potato dish that i want to make

00:56:52cold cannon is as heartening as it gets perfect to serve alongside heavenly slow cooked pork hand

00:57:01and spring or shoulder is a traditional cut of meat not at all popular because it has this big bone

00:57:07in

00:57:07but slow roasted it's perfect start with onions and garlic sage and bay leaf all in the bottom of a

00:57:16roasting tin score the skin sprinkle on some salt and rub in a little oil

00:57:23into the pan on top of those herbs and onion and garlic add hot stock that's going to make

00:57:31it beautifully moist and also partly make the gravy place in the oven at 200 fan to give it a

00:57:37good start

00:57:39what i like about something like roast pork as soon as the family come in they'll begin sort of

00:57:45sniffing and say oh we can't wait for lunch that wonderful smell of a family roast it's very

00:57:51comforting after about 45 minutes just turn the temperature down to 130 fan and leave for another

00:57:58three hours i love a slow roast it's particularly good if you have a family that are sometimes a little

00:58:05bit late for lunch it just cooks to perfection it does it without any attention now for my simple cold

00:58:13cannon

00:58:15melt a knob of butter in a hot pan with two tablespoons each of cream and milk throw in the

00:58:22boiled potatoes

00:58:23turn off the heat and start mashing i like a fairly soft mash for the coconut get on top of

00:58:30it and press

00:58:30it down till it's beautifully smooth that's a beautiful creamy mash but to make it even better spring

00:58:39onions and cabbage so first of all a generous huge knob of butter in there

00:58:46cook these gorgeous green vegetables for about five minutes before adding the mash gosh that's great

00:58:53isn't it i could eat it right now on its own it's one of the simplest things in life and

00:59:00it is so

00:59:02delicious the slow cooked pork is now ready to make some super crackly crackling there it is now it

00:59:11doesn't look like crackling at the moment but you wait till it's been in a nice hot oven just cut

00:59:16the skin

00:59:16into thin strips and for the ultimate crunch ten minutes in a hot oven will do it keep an eye

00:59:23on

00:59:23it you don't want to burn it after all that effort

00:59:28right let's have a look at the crackling really really crispy look at that enough for everyone

00:59:36and just listen as i bang it on the dish

00:59:39a bit like pork scratchings my slow roast hand and spring with melting onion gravy and the wonderful

00:59:51coal cannon on the side what a celebration of ireland i can think of nothing more warming than this dish

00:59:58and i'm ready to dig in right now

01:00:08thanks that mary perfect sunday lunch there right the website vote is closed and we're going to soon

01:00:12find out whether it's food heaven or food heaven for jack uh right tommy okay what we doing so i've

01:00:18smashed it out chicken breast butterflied a bit out smashed and then they're flat so they'll cook

01:00:23in seconds okay maybe not just actually seconds maybe a couple of minutes uh right so then i've got

01:00:30my pan on so this is my pan it's going to be hot i'm going to chop some garlic and

01:00:33you're going to help

01:00:34me with my rice so we're doing a herby rice yeah so mexico they've got so many different herbs yeah

01:00:40but

01:00:40all sorts of stuff we can't get over here and so in the restaurants we try to

01:00:48put different herbs to try and get that type of flavor is there any you can't replicate

01:00:52uh i mean oja santa is growing in my house at the moment it's an amazing leaf a lot of

01:00:57the herbs

01:00:57have a kind of anise flavor and that's why we do a lot of tarragon uh we mix in our

01:01:03in quite a lot of

01:01:03our things we mix tarragon chives parsley because it's not you know people think it's just coriander

01:01:08and it's just not not the case okay so that's why you're doing this herby rice which we've now

01:01:14doing the restaurant and much fresher with lime and butter it's just really good okay so herby rice

01:01:20garlic spring onions fry that off yeah in butter in butter toast the rice in with some stock yeah

01:01:26exactly all that and so in the meantime in the pan what i did was earlier we've done some lovely

01:01:32fried

01:01:33lemons they get caramelized in the oil it's delicious and then in the pan

01:01:38so in this dirty old pan yes you can see all this in this dirty old pan right i've got

01:01:43lots of like

01:01:43burnt lemon stuff going on which is going to be delicious bit of bitterness citrus uh all those

01:01:48flavors so it's going to be a real assault of flavors okay and i'm now going to pick my tarragon

01:01:53quite hard to find tarragon but actually in the summer it grows quite well it's not in every shop

01:01:58i tell you there's also mexican tarragon in my market they sell mexican tarragon what's the different

01:02:03time it's a bit more funky the mexican tarragon it's a bit um like more anacidi or stronger more anacidi

01:02:11got lovely yellow flowers um and it's just delicious so yeah i love tarragon so the uh the chicken uh

01:02:18piccata is a uh italian uh yeah so the piccata means kind of pounded but actually i find there's a

01:02:25lot of

01:02:25similarities between mexican and italian i mean apart from anything else mexico gave you the

01:02:31tomato yeah like the rhubarb given yeah yeah exactly so um yeah i think i think i think this

01:02:41can be this kind of just kind of came to me like a like moment of inspiration so we're going

01:02:47to also

01:02:47put chipotle in so chipotle i love the fact you're using mexican chilies by the way this dish i've also

01:02:53done with guajillo which is sweet and fruity which my children like eating because it's just a bit

01:02:58milder um so look my garlic can you see it's lovely and caramelized okay and like gorgeous and the capers

01:03:06are kind of a bit crispier and funkier and then we're just gonna put them here and then put our

01:03:12chicken

01:03:12in um so tell me what's going on in uh in oaxaca uh restaurant group right now uh well you

01:03:18know playing

01:03:19with all our chili i think we've got about 10 chilies on our um menu at the moment we love

01:03:24playing

01:03:24with the chili got chocolate got chocolate menu it says here oh my god we've got amazing chocolate

01:03:29tacos they are insane um they are really fun um yeah we've been doing a collab and they are so

01:03:35delicious

01:03:35i can't believe it's taken us 15 years to put chocolate taco on our menu when chocolate

01:03:41it's one of the basic mexican ingredients but there we are cherry we've got one with cherry ripple ice

01:03:47cream it's very good oh yeah yeah it's very very good and i like i like cherry in a cocktail

01:03:52but also

01:03:54here's another cherry so salt and pepper only sticking high and high and we're going to come caramelize

01:04:01them on both sides drop this tarragon get that chipotle in i'm putting a bit of honey because we've got

01:04:07lots of astringency from the capers and the lemons and there we are uh now the other thing you're

01:04:14involved in uh chefs in schools that charity chefs in schools uh big announcement this week yes so on

01:04:21monday we are announcing the school food project which is so exciting so we are teaming up with four

01:04:28other major charities okay to put uh really like fresh delicious cooked food from cut from scratch

01:04:35in schools well done like chefs in schools is all about uh putting delicious food in schools and

01:04:42that's what this project is about there are now half a million kids from september um putting um half a

01:04:49million extra kids from september right having food in schools um so it's a really great great thing to

01:04:57do the first time in 10 years they're reviewing all the school food standards so it feels like a proper

01:05:01moment yeah where kids are just going to get decent food in schools again well exactly and then i suspect

01:05:07you know that the take up on food the interest in food that's where it all starts right i mean

01:05:11if

01:05:11everything comes from a hot box that's made at nine o'clock in the morning and served at one in

01:05:16the

01:05:16afternoon it doesn't taste of anything what's so exciting is that we've at in the last seven years

01:05:21we've proven it's completely possible for food through that cost that is delicious and the chefs are the

01:05:26educators in the schools that we're in so they teach kids the enjoyment the pleasure we get from food i

01:05:31feel like talking about the music food is one of the most basic pleasures we can have and why should

01:05:36kids on low incomes not have that access to the culture of it and the pleasure so i think it's

01:05:41amazing really fun really fun well done you so there we are we've got the chicken i'm going to put

01:05:45this

01:05:46on the plate now and we're going to start building up the sauce so it's basically montaging so we've got

01:05:51some

01:05:51wine here i'm going to just reduce this a little bit we're going to pour the wine in to deglaze

01:05:56the pan

01:05:56there we are get some of that lovely pan juices scraped off reduce that off a bit let me go

01:06:03and then

01:06:04i've got some butter so we're basically going to whisk in butter and the chipotle the tarragon the honey

01:06:09and there's some lemon basically it's a kind of a slap around the face of flavors and taste sensations

01:06:15sorry like a good slapper yeah like like the ones you were giving nicholas earlier

01:06:22and tell us about your um your cookery classes your day oh yeah so i i'm obsessed like i guess

01:06:28because of chefs and schools i'm obsessed about food culture and and just learning how to cook so

01:06:34i've decided just starting doing some online cooking classes so you know you can tune in 30 people doing

01:06:40live cooking i did them in um in covid in lockdown and they were really popular and it means it's

01:06:47quite accessible like doesn't cost a fortune but you've still got that kind of community aspect where

01:06:52you're live you're doing it together it's really fun so we'll be doing that so so it's a cook along

01:06:57it's a cook along so you tune in you buy you basically buy a ticket and then they're going to

01:07:01be

01:07:01fortnightly nice on a monday night you know when you're doing much yeah cook together and then you get

01:07:06to go and eat it so yeah it's quite fun uh lemon uh sorry lime zest and juice yes definitely

01:07:14get the

01:07:14zest in there get the juice in there and now i'm putting this chipotle in here so chipotle is a

01:07:18smoked jalapeno but there are lots of different types of smoked um chilis and this is my homemade

01:07:23chili paste i make it at home because it's just so much better and then you can bench up the

01:07:29chilis you

01:07:29know a bit of pasilla there a bit of ancho a bit of guajillo but you can just buy chipotle

01:07:35and adobo from

01:07:36the supermarkets as well so this is a mix of those this is a mix this is like my kind

01:07:40of magic chili

01:07:41paste i make at home which i'm kind of getting low on i think i'm going to have to make

01:07:44some more

01:07:45quite soon nice rice yeah so there we are uh right so there we are this recipe both these recipes

01:07:50are in

01:07:51your latest book they are for my yeah for my book that came up last year which is kind of

01:07:55fun um and

01:07:56this is the one we made earlier which i'm going to just bring over here uh warmer okay put that

01:08:03off

01:08:04take that bring this pan out there we are so what so chicken well we've did one earlier so we've

01:08:11got

01:08:11got it here okay it's just so chicken out fully cooked out so we're going to put that the chicken

01:08:17will finish in the sauce okay so look basically we put this back in i'll show you okay that goes

01:08:23in there

01:08:25and then the capers and the lemons go on top and it is absolutely delicious and it's the kind of

01:08:30thing you can just cook when you've got your girlfriend your boyfriend or it just takes

01:08:34very little time you can do all the prep in advance you'd be married uh would you be married

01:08:39you'd be married and serve this you said boyfriend girlfriend you could be married you could be married

01:08:43this is good for married people i mean my husband my husband likes this dish when i make it for

01:08:47him

01:08:48definitely there you go so if you're married uh and you want to make this this dish or if you've

01:08:53got a

01:08:53boyfriend or a girlfriend you can find the recipe at bbc.co.uk forward slash saturday kitchen

01:08:56scan the qr code below and it'll take you straight to this dish okay there we are we can taste

01:09:02this

01:09:02uh right okay you've got it and then you just match the flavor make sure you've got the flavors balance

01:09:07um coffee let's just give that extra squeeze of lime okay yep okay there we are good good nice okay

01:09:17right what's it called it's called chicken piccata with chipotle tarragon and lemon and mexican herby rice nice

01:09:30clapping everything right let me bring this over uh here just wanna help yourself

01:09:37look at that very good it smells amazing uh right hells amazing what's in the blue bottle what's in the

01:09:45blue bottle okay so again it's not blue none that's the thing so for some of us if you're over

01:09:51a certain

01:09:52age the blue bottle is slightly triggering in a way that it just makes you think of you know

01:09:57wines of old in blue bottles forget all of that because nowadays wines in blue but it's very trendy

01:10:02matthew a lot of alberino is in blue bottles but this actually is french and well i know you're all

01:10:08over

01:10:08it uh but this one actually is from france it's muscadel it's new in aldi 9.99 from their specially

01:10:16selected range i was so excited when i tasted this for the first time and i've been waiting for the

01:10:21right

01:10:21dish to put with it so when this came through i just knew it was going to work because this

01:10:26is so

01:10:26fresh and lemony and it really cuts through the sauce there muscadel is a grape it's not to be

01:10:34confused with muscat although it does have a similar light fresh slightly very sprightly exactly and

01:10:41not for 9.99 this is just the most perfect like bright summer weather sipping wine this is going to

01:10:48go with so many different foods but when you've got all the lovely fresh herbs in like that it's a

01:10:53lovely italian vibe moroni glass all right does it exactly yeah muscadel especially selective muscadel

01:11:01delicious the combination is perfect who's tried it love it happy yeah great the herbs and the lemon i

01:11:07think the lemon and the butter those are the like that that goes lemon butter dill yeah boom yeah

01:11:13mm-hmm good with that jack um but can i ask when i'm sure you've been asked this 100 times

01:11:18when

01:11:18did you fall in love with mexican food uh 34 years ago went backpacking around mexico and i just something

01:11:24about the country gripped me i think it's that thing where everyone eats well doesn't matter what your

01:11:28budget is kids on the street appreciate food and that really called to me because that's all we did

01:11:33when i grew up was eat so um well we slept a bit uh right so we're going to soon

01:11:39find out whether you

01:11:40voted for jack's food heaven or hell kind of uh but first nigella's got a scrumptious squid supper

01:11:57countless recipes start with an onion but i prefer the sweeter gentler tones of a banana shallot

01:12:07if banana shallots elude you you could always use a small red onion

01:12:12these just need to be cut into chunky half moons this is just so joyously easy going

01:12:20it's all about flavor not finesse

01:12:25a bit of fennel

01:12:29let's halve it try and remove the core

01:12:39and as for the rest let's chop it tuby bits and all

01:12:45and a couple of cloves of garlic not minced or anything just squished so i can get the skins off

01:12:53and the thing about garlic is that when you mince it it's really strong and hot but when it's squished

01:12:59like this it's mellow and sweet

01:13:07i wouldn't normally cook with extra virgin olive oil but because the temperature is so low throughout

01:13:13it doesn't lose its fabulous flavor oh i love those colors and here is the joy of this the squid

01:13:22goes in just as it is not chopped

01:13:34tentacles always fabulous

01:13:40there are really two ways to go with squid you either cook it quickly

01:13:44at a high heat or go low and slow and this is low and slow

01:13:53and because the fennel and the squid both give out quite a bit of liquid really this is about softly

01:14:00braising rather than frying

01:14:06so you can see now that the tentacles

01:14:09are beginning to curl and have turned a wonderfully rosy terracotta at the edges

01:14:14and the body of the squid has lost its translucency so on with the dance some orzo pasta

01:14:24and a can of tomatoes

01:14:30a good squirt of tomato puree just to boost the tomatoeyness and whenever i use canned tomatoes i always

01:14:40swill out the tin with water get every last drop and in it goes

01:14:45a little souvenir from a holiday a splotch of ouzo

01:14:57don't be alarmed by this or by the fennel even those who profess aniseed antagonism love this

01:15:05if you don't have ouzo you could use vermuth i'd be happy with red or white

01:15:12it's important not to season at this stage not least because any salt added now would toughen the squid

01:15:23when this bubbles i'm going to put it in a low oven for about an hour and 20 minutes

01:15:28by which time the orzo will have absorbed all the liquid and be quite sticky

01:15:34and this squid will be so soft i'll be able to cut into it just with this wooden spoon

01:15:43and low it bubbles so clamp on a lid and into the oven

01:15:57the moment of truth that's everything i wanted to see now it needs some water

01:16:17it needs to give it a good gentle stir and the important thing is to get all the sticky bits

01:16:26from the bottom there's so much flavor in those bits according to terry pratchett burnt sticky bits

01:16:33were a food group

01:16:38and since i didn't season before it's time to go hardcore now but let's taste

01:16:46it's quite a bit of salt

01:16:52some pepper

01:17:14perfect

01:17:16i have to stop myself from eating it all now

01:17:20i've got a forest of dill

01:17:22you can have some more on the table when we eat

01:17:24but for now so stir this in and put it back in the oven just for 10 minutes with the

01:17:29lid off

01:17:37a bowl of this with a crisp green salad food for the greek gods

01:18:10it's a good bit here

01:18:11Tentacles I don't oh my god. I'm going to give you a tentacle

01:18:25Thanks our jello right time to find out whether it's food heaven or food heaven for Jack

01:18:28So it could be food heaven this one was ramen fillet steak because you like the way I cook steak

01:18:35In like a ramen way because your kids are really into ramen or something they got you my son is

01:18:39obsessed

01:18:39I took him to the sumo at the roll up at hall like a year and a half ago, and

01:18:42since then he's obsessed with everything

01:18:44Japanese I was just reaching to start cooking I was sorry so it could be the other heaven which was

01:18:49hell, which is venison ragu

01:18:52Thank you to everyone who voted I can tell you that 58% went for the ramen

01:19:06Really right you do so with those

01:19:08Uh, you know what you're doing then yes if you embed you like a lot of veg I was told

01:19:12yes love it

01:19:13Not you

01:19:17Although you do veg very well had a great veg dish tonight. Yeah, thank you peas. What was it peas

01:19:22and lean beans lentils? Yeah

01:19:26Right I'm gonna go with this so we're gonna cook this pretty pretty rare because you eat steak tartar. I

01:19:32do love

01:19:33Yeah, so let's go along those lines. That's probably my sort of final dish. Oh, really? Yeah

01:19:38I wish with chips with chips. Oh, I just I remember watching I remember my dad having and I was

01:19:44a kid and being fascinated

01:19:46Kind of grossed out by it, but also like intrigued especially because in in the way it's made like at

01:19:52the table

01:19:52It was the first time I'd sort of seen anyone really

01:19:54Cooking preparing outside of the house like really going for it the master cloud the process going back to what

01:19:59we're talking about for

01:19:59So I used to be fascinated it was one of those things

01:20:01I can't wait time old enough to like steak tartar and then the day finally came and now it's my

01:20:06yeah

01:20:06It's done well. It's delicious. It's so really really delicious. So good

01:20:10Uh, right. I love how there's always a special guy in the restaurant to do it

01:20:14You know what? I mean like it's in a good restaurant in a good restaurant

01:20:17Of course whatever else you have to take that

01:20:19But yeah, I mean it's when it is one of those things that it can be done quite badly or

01:20:22can be done really nicely

01:20:23Uh, right. Okay, so nicholas is on the veg. Let's go on with the broth. So I've got some beef

01:20:28stock

01:20:29Uh in here. I'm going to chuck in some some miso and some soy

01:20:34Uh, let's get that going in there just to heighten those flavors we got. Can we have some sliced garlic

01:20:39and yes, chef chili

01:20:41Choo choo choo choo choo choo, chef. If you can make the noises too, that's fun

01:20:46You can do. Boom

01:20:48Just keep the noises going. I love it

01:20:50Uh soy cured egg yolk sounds weird quite delicious

01:20:55Um is just in well soy sauce uh leave it for about 30 40 minutes and it just just kind

01:21:02of just a little bit just holds the shit

01:21:05Uh, right let's go with that

01:21:07Um, oh, by the way, um, I had a nice message from uh janara katana. Good morning

01:21:12Good morning

01:21:13Uh sends his love my jack's one of the nicest guys

01:21:17He's he's one of the nicest man isn't he yeah, and phenomenal just phenomenal. Yeah, so he's a good hugger

01:21:23too

01:21:23So now I was watching and also nicholas not to leave you out. I had a message on instagram. Uh,

01:21:28some people

01:21:29Uh, home came back from your restaurant in stockholm who ate the dish that you were cooking today great

01:21:34Wow, the world is so connected isn't it? Yeah, thank goodness for instagram

01:21:38Yeah, I'm happy the restaurant's doing well with me not being there being with you

01:21:44Not going to

01:21:46Yes, right, uh, so let's talk about the tour. We haven't really touched on that so you've got the albert

01:21:51hall gig

01:21:51Yeah, we've got the roll albert hall gig which is like I said it's going to be an emotional night

01:21:55It's kind of I mean a lot of people we were just talking about at a table keep asking me

01:21:59how we're going to do it

01:22:00Because a lot of people shop to the roll albert hall and it's kind of

01:22:03They sometimes just bring what isn't necessarily their show they go for it

01:22:07But we've actually really wanted to keep it as intimate as possible

01:22:10It's one of those bizarre venues that with all of its grandeur

01:22:13It still feels very intimate. Yeah, and you make it into it. I think you can I mean

01:22:18I think the venue in itself I've gone to see from ballet opera rock concerts singer songwriters and somehow

01:22:24If it's done authentically and genuinely it does feel very intimate and I kind of want to bring there

01:22:30It's like this man. I think the best part of this the reason I love to come on this show

01:22:33is intimacy. It's the intimacy

01:22:37That's why I'm here

01:22:38No, it's the process we get to see how it's done

01:22:41Like if this was a show where you just came on and showed people food and eat us eating it

01:22:45wouldn't be that the process is what makes it awesome

01:22:47So that's kind of what we want to do at the roll albert hall. It's the same. It's my band

01:22:51for 20 years

01:22:52Yeah, it's the guys playing on the record

01:22:54Rather than I don't know put on a show

01:22:56I really want people to come and see how it's done how people play how these guys play how the

01:23:00music is made

01:23:01So it gives the sort of the same feeling that it does here

01:23:04I do things like do you like restart the things like yeah, do you know what they start again? Yeah,

01:23:10I think people like that

01:23:11I don't know. I mean, that's where we are now

01:23:13There was we definitely had a phase where with the show really mad at it had to be like

01:23:17Yeah, the perfection and we had that phase and also stylistically with the music we're making that really worked

01:23:23No with this album. No, I feel like we're too old to be perfectionist

01:23:29It's just a time

01:23:30That's the intimacy we were just talking about is that if you if you start and it's not quite right

01:23:35Let's do that again. I think people like that totally unless it's this and I mean

01:23:38I've been to a few shows and I've seen bands play twice and they do the same mistake in the

01:23:42same place

01:23:42Oh, really then I kind of wins a little bit at that. Yes, I can guarantee we make mistakes without

01:23:47rehearsal like we will

01:23:48I think that's endearing guarantee that's like us

01:23:54Part of the process

01:23:56I'm sure I had on it. There was a podcast I listened to I think it's called

01:24:01What's the trick yeah, and you were talking about how when you were kind of figuring out how you were

01:24:07going to be on stage?

01:24:07And so one time you went out and you'd been to see

01:24:11Ray I'm on time someone to exactly and so you thought right?

01:24:15I'm going to do the thing where I don't

01:24:17Exactly, I'm not going to talk between shows and your wife is like why are you being weird?

01:24:21You know you that you never stop talking

01:24:23No, why are you being weird? Why are you so quiet?

01:24:26And I I love you a lot

01:24:28That's the last time I ever tried to do something other than just yeah

01:24:33Miles Davis says you have to imitate before you can innovate yeah, I love that I was learning I was

01:24:37I mean, I've been imitating until quite recently

01:24:39And it still creeps in there are times where in my mind. I think I'm Neil young and crazy horse

01:24:44and all that

01:24:45But I think you get more

01:24:47One can only hope but I think with confidence you do sort of give in to the fact that you

01:24:52are what you are

01:24:53Yeah, and this is what it is

01:24:54Yeah, and I think that does it does take experience some some people I know some artists have it when

01:24:59they're kids

01:25:00Yeah, I've seen authenticity

01:25:02I've seen the artists that they do have it when they're 18. Yeah, I didn't it took me a long

01:25:06time of

01:25:07Yeah, imitating to really find you know what this is actually what I

01:25:11Like that when you work with

01:25:14Great artists, yeah, that's actually what they teach you

01:25:17Yeah, just do you just do you because there's no other you yeah

01:25:20Like if you imitate good luck you might be great at it

01:25:22But there's probably so there's probably a lot of other people imitating that same thing

01:25:25Yeah, and the original will always be better than you

01:25:28If you do find what you're doing doesn't have to be great or perfect, but it's you it's it's something

01:25:31unique

01:25:32Yeah, but for me that took a while you get comfortable

01:25:34I love that it's brilliant great message for kids

01:25:37Helga yes, what would you drink with something like this?

01:25:41So I have gone to italy obviously as I promised to

01:25:44Uh, we could have gone with your and my favorite wine a vermentino from portofino, but it turns out that

01:25:51there isn't any left

01:25:52I might have sold out in the whole of uk it's all in my house

01:25:56Exactly, uh, so actually we've got a rose a this is from baddolino

01:26:00Which is near lake garda in italy eight pounds from m&s la fioritura

01:26:05It's a beautiful color

01:26:06My italian is not very good, but um, I call it the baddolino

01:26:11Chiorito so chiara means pale. I love the color and it's a so they've been doing pale rosé up here

01:26:17for years

01:26:18Like it's not a new thing here, and it's just such a lovely wine

01:26:22Made to go with fresh flavors like this especially when there's a little bit of spice involved it works really

01:26:27Thank you jack. Oh, there it is. That was very fun

01:26:32That worked for me buddy

01:26:34That was good

01:26:36Uh, right

01:26:39Are we nearly there? Uh, okay, so uh

01:26:42If you want your meat cooked more than that obviously do whatever you where you want, but we were going

01:26:48to go for that

01:26:49Uh, what's it? That steak tartare kind of like

01:26:51Do you serve pickles with us?

01:26:53I would serve pickles with us, but you know what? I've completely forgotten to

01:26:57But yes

01:26:58My daughter's obsessed with pickles like everything is pickles

01:27:02That would be really nice. What I am saving though is crispy chili oil because I love it. Yeah, it

01:27:07goes with everything

01:27:08uh, well, so here's the broth

01:27:11uh

01:27:11and that

01:27:12So when you take uh, you go out on your tour you've got like 29 dates somewhere

01:27:18Do you do you look to do you go to countries where you want to eat?

01:27:21Because I know food is a big thing for you

01:27:23I mean I want to eat in every country there's there isn't a country I can think of where I'm

01:27:26like

01:27:26I'm not yeah, I'm not into the food

01:27:28Stay in

01:27:29I would never say it live on tv

01:27:33I whisper it I'll tell you after the show

01:27:35Um, no, but we're very fortunate everybody in in in the band

01:27:39I think there's a close link between musicians and chefs like actually a lot of guys I work with

01:27:43We've all I've worked in a kitchen at one point a lot of my band has worked in a kitchen

01:27:47Are we throwing the script away? Are we freestyling?

01:27:49Yeah, swing it

01:27:51So we all we're all foodies on tour. Yeah, um and do you make you make time for it?

01:27:56Yeah, I sit down and all need to go

01:27:57Yeah, yeah, that's a big thing

01:27:58Also the catering that we sometimes get the fortune to take with us is always

01:28:02something we all take very very seriously this looks incredible by the

01:28:06I'm never going to be able to do ramen at home again

01:28:08Yeah

01:28:08After seeing it

01:28:10It does look really good matt

01:28:12Yeah, it does

01:28:15Nice

01:28:16It's quite spicy

01:28:17Yep

01:28:17I wish I'd been paying attention to what you were doing

01:28:21Yeah, it's on the website

01:28:22Okay

01:28:22It's all good

01:28:23You are good

01:28:24You are good

01:28:24It's bottom screen

01:28:26You know the score

01:28:26I've been saying it all morning

01:28:28Now and half of it

01:28:29So good

01:28:30Anyway, you tuck into that

01:28:32That's all for us today on Saturday Kitchen Live

01:28:34Thanks to our inspirational line-up

01:28:36Nicholas, John, Tommy, Helen and of course Jack

01:28:39All the recipes from the studio are on the website

01:28:40bbc.co.uk forward slash Saturday Kitchen

01:28:43There's more Best Vines to you tomorrow morning at 9am on BBC Two

01:28:46And I'll be back here live next Saturday with Nathan Outlaw and Andy Oliver

01:28:50So enjoy the rest of your weekend

01:28:51Bye for now

01:28:52Bye bye

01:28:53Bye bye

01:28:54That's so good

01:29:00Bye bye

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