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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 were 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?
00:01:09No.
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.
00:01:21Yeah, well, I'm not selling it.
00:01:23Yeah, a little bit.
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
00:01:32and 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.
00:01:47Okay.
00:01:48So it's terrifying.
00:01:48But not only that, you're celebrating 20 years.
00:01:5120 years, everyone.
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.
00:02:04Yeah.
00:02:05But yeah, it feels very exciting and the Royal Albert Hall is going to be...
00:02:09For 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 Royal 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.
00:02:27I'm loving your talk.
00:02:29Loving your talk.
00:02:30It's got hunting vibes.
00:02:31Yeah, I can hide.
00:02:32Yeah.
00:02:33It's kind of distracting.
00:02:35Well, for Matt, you can't.
00:02:36Distracting my eyes.
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,
00:02:48and 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 devans, you've got a Thai dish for us.
00:02:56Yeah, so we're going to do salmon roasted in a banana leaf with green asparagus,
00:03:01wild garlic, and a fresh red curry paste.
00:03:03Beautiful.
00:03:04And then on the side, a smoky aubergine salad with a herb kind of dressing.
00:03:08Gorgeous.
00:03:08Love that in rehearsal.
00:03:09And, Tommy, you're taking two of Jack's loves, Mexican food and Italian food,
00:03:13and then bringing them together in a what?
00:03:15Chicken piccata, which means bashed out.
00:03:18So, lovely, butterflied and bashed out.
00:03:20Chicken breast, pan-fried, lots of butter, chipotle, smoky chilies, fried lemon, capers, honey, tarragon.
00:03:28Delicious.
00:03:28And then a zesty, limey, herby rice.
00:03:31Very nice.
00:03:31Very nice.
00:03:33So, I burnt my lips in rehearsal.
00:03:36Do I look like I've got fillers?
00:03:38No, well, okay, it doesn't look bad at the moment.
00:03:41Really?
00:03:41It doesn't look too bad.
00:03:42It's got like a blister there.
00:03:43I only hear it when I talk.
00:03:43It's going to hurt later.
00:03:45Shall I not talk?
00:03:45Yeah.
00:03:46Well, 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.
00:04:02Wine.
00:04:03Snappy red for you, Nicholas.
00:04:05A gorgeous white with yours, Tommy.
00:04:07Lovely.
00:04:08Which has just hit the shelves in a very funky blue bottle.
00:04:11And 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.
00:04:21Blue none?
00:04:22It's not blue none.
00:04:24No.
00:04:24Now, Jack, at the end of the show...
00:04:27Moving on.
00:04:28Moving on.
00:04:29It's a shame.
00:04:29More than pity.
00:04:31End of the show.
00:04:32Food 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 had 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.
00:04:49Yes.
00:04:50My food hell is kind of my food even more heaven than steak.
00:04:54So you love...
00:04:55It's a win-win.
00:04:56So you love steak.
00:04:57I broke the game, yes.
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.
00:05:05So go for help.
00:05:07But that's alright.
00:05:07That makes it a really good vote.
00:05:08I agree.
00:05:09That's a win-win.
00:05:09So 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?
00:05:14Well then.
00:05:14So I'm going to infuse a beef broth with an array of aromatic spices.
00:05:18A miso.
00:05:19I'm going to serve slices of rare fillet steak with shiitake and oyster mushrooms.
00:05:23Some 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.
00:05:32You've ruined the whole show.
00:05:34We should have changed that.
00:05:35On the wonders of cave.
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.
00:05:42Tomatoes and 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?
00:05:48That sounds incredible.
00:05:49So everyone over Jack.
00:05:51You know what I mean?
00:05:52Nice guy.
00:05:53You know what I mean?
00:05:53Exactly.
00:05:55Log on to the Saturday Kitchen website.
00:05:56You can view the terms and privacy notices and have your say.
00:05:59Right, Nicholas.
00:05:59Yes.
00:06:00You burnt me in rehearsal.
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.
00:06:14You've never done this on the show before.
00:06:16I promise you that.
00:06:17Swedish dumplings?
00:06:18No.
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.
00:06:32Few 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.
00:06:45And then you mix it together lightly.
00:06:48Unfortunately, never 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, so.
00:07:01Okey-dokey.
00:07:02Yeah.
00:07:02So this is the salad, Ajay.
00:07:05Yes.
00:07:06Kale salad.
00:07:07Half 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.
00:07:13And I love it when you have raw kale and cooked kale in the same, on the same.
00:07:17I can tell you're very excited about this.
00:07:20Jeez.
00:07:20I'm the only one that gets excited about kale.
00:07:23But 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 plastic.
00:07:35Yeah.
00:07:35Thank 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.
00:07:47There you go.
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, really 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.
00:08:47Lardons.
00:08:48Lardons.
00:08:48Lardons.
00:08:48There you go.
00:08:49You're only saying that because they're all shouting at you.
00:08:52Don't try and pretend that's yours.
00:08:55Lardons.
00:08:56Lardons.
00:08:56I didn't have that in my ear.
00:08:58I got that all by myself.
00:09:00Ha ha ha ha.
00:09:02Ha ha ha.
00:09:03Very competitive.
00:09:04Ha ha ha.
00:09:08Ha ha ha.
00:09:08Right, so there are two types of dumplings in Sweden.
00:09:11Yes.
00:09:11Yeah, so it's the, this one is from Öland and Island, so the Baltic version of it.
00:09:16Mm-hmm.
00:09:17And that is made with the boiled potatoes.
00:09:19And in the northern one, it's called the palt.
00:09:23And in the palt, you have raw potatoes in the batter as well.
00:09:28Okay.
00:09:29And I, and never ever fry onions for your northern Swedish dumpling if you ever do one.
00:09:34Because I did that on my Instagram and I got like 4,000 DMs of northern Lapland people being so
00:09:41upset.
00:09:41So cross.
00:09:42Never ever fry onions.
00:09:43Controversial.
00:09:45In your dumplings.
00:09:46Well, I, I mean, it's like, like Italians, right?
00:09:50I mean, I'm very kind of passionate about, about the ingredients.
00:09:53Yes.
00:09:54And often the, you know, the simplest, the simplest dishes need to be sort of adhered to.
00:09:59True.
00:10:00True.
00:10:00Yeah.
00:10:01But sometimes I think you can improvise a little bit.
00:10:04Nope.
00:10:05Clearly not.
00:10:06No, clearly not.
00:10:07Now, so, now the dumplings.
00:10:10So if you, you feel, feel it, feel how, how soft.
00:10:14Soft.
00:10:14Soft and nice.
00:10:15Don't ever work it.
00:10:16No.
00:10:16And light.
00:10:17Light.
00:10:18Yeah.
00:10:18Yeah.
00:10:18It's like a, you know, like a good backpack for, no, I don't know.
00:10:22Oh.
00:10:25And, and then.
00:10:28Oh, sorry.
00:10:29Thumbs down.
00:10:30Yeah.
00:10:30Why'd you hit me?
00:10:32I just wanted you to pay attention.
00:10:34Pay attention.
00:10:35Look at my, my technique.
00:10:37Yeah.
00:10:39Because everyone get that.
00:10:41I mean, it might take a bit of practice.
00:10:44And then the filling.
00:10:46Okay.
00:10:47Got it?
00:10:47I got it.
00:10:47Yeah.
00:10:48Yeah.
00:10:48Now continue doing the kale salad.
00:10:50Okay.
00:10:50Fine.
00:10:52So, yeah.
00:10:53So in with the pork.
00:10:54So it doesn't matter if it's hot mix.
00:10:55No.
00:10:55It can cool off a little bit, actually.
00:10:57It's going to be a little easier.
00:10:58But you can do it when it's hot this way.
00:11:00Righto.
00:11:01I'm going to get these dumplings out.
00:11:03So how long do they take?
00:11:05Like, you can cook them a little longer.
00:11:06A little longer?
00:11:07Okay.
00:11:07Do you eat these a certain time a year?
00:11:09Yeah.
00:11:09This is a very lunch dish.
00:11:10So this is what I got in school, actually.
00:11:12It's a very, very common, like, lunch or like,
00:11:18before you go out to work in the fields or something.
00:11:21Or in the forest.
00:11:25Both these recipes from your lovely new book,
00:11:28which you were showcasing last night.
00:11:30Yes.
00:11:31Swedish, what's it called?
00:11:31The Swedish cookbook.
00:11:32The Swedish cookbook.
00:11:33The definitive Swedish cookbook.
00:11:35Yeah, not the Swedish chef, because he was in the Muppets.
00:11:38I liked him.
00:11:39We all liked him.
00:11:40But the Swedish cookbook, yeah.
00:11:41So I'm very, very proud of this.
00:11:42I've been working on it for two years.
00:11:44And I wanted to be like a humble Swedish homestyle cooking.
00:11:49Because I think a lot of the Nordic food comes across very prestigious and fine dining.
00:11:53So I wanted to do something very opposite to that.
00:11:56Okay.
00:11:57Yeah.
00:11:57How's got a copy there?
00:11:58Yeah.
00:11:58It looks absolutely gorgeous, Nicholas.
00:12:01Can we show the one picture that sums Nicholas X it up?
00:12:05It's so true.
00:12:05So before we go to food, we're going to start with this picture here.
00:12:10Haha.
00:12:10Which is Nicholas.
00:12:12Yes.
00:12:12In his garden.
00:12:13In my garden.
00:12:14On his skateboard.
00:12:15Yes.
00:12:16Which we absolutely love.
00:12:17You don't have one of those in your garden, Matt, do you?
00:12:19What have you got in your garden?
00:12:21What did you have?
00:12:22Matt, what have you got in your garden?
00:12:23Matt, in your garden.
00:12:23What did you have?
00:12:24A treehouse.
00:12:25Oh, I got a treehouse.
00:12:26Yeah.
00:12:28Yeah, I got this amazing treehouse.
00:12:30But my wife wants it out now.
00:12:31Yeah.
00:12:33Obviously, I don't want to let it go.
00:12:34So, like, my wife wants the skateboard ramp out and Matt's wife wants the treehouse out.
00:12:38Yeah.
00:12:38Food.
00:12:39That's smorgasbord.
00:12:40We have to say the food photography in this book is absolutely beautiful.
00:12:44And they came to Stockholm, didn't they?
00:12:47To shoot.
00:12:47Yeah, they came to my house because I wanted it to be as authentic as possible.
00:12:51Yeah.
00:12:52Just to cook it, cook all the dishes in my house.
00:12:55Yeah.
00:12:55Like on regular weekdays for my kids.
00:12:58Yeah.
00:12:59And just to really annoy Matt as well, here is the delicious rhubarb.
00:13:03It was so good.
00:13:04Yeah.
00:13:04I love the fact that it annoyed you that it was so good.
00:13:07I was cross.
00:13:07Because obviously, you know, it's rhubarb crumble.
00:13:10Yeah.
00:13:10We make really good rhubarb crumble in this country.
00:13:12But it was really delicious.
00:13:14But if there's one recipe you should buy that book for, it's that.
00:13:16Yeah.
00:13:17I have all these, like, traditional Swedish pastries, like cinnamon buns.
00:13:21Oh, yeah, it's gorgeous.
00:13:22Gorgeous.
00:13:23All these traditional things.
00:13:24And also meatballs, of course, the meatball recipes.
00:13:27Mm.
00:13:27It's a beautiful looking book.
00:13:28Really gorgeous.
00:13:29I'm definitely loving it.
00:13:30Yeah.
00:13:30Fabulous.
00:13:32Mm-mm.
00:13:33Great.
00:13:34Okay, how are we looking?
00:13:35Looking good!
00:13:36Looking good!
00:13:38Yeah.
00:13:38Okay.
00:13:39I'm just going to fry these ones.
00:13:41So, so like this, then they get poached whole.
00:13:44Yeah.
00:13:45With the filling.
00:13:45Yeah.
00:13:46Expose the filling.
00:13:47Fry the dumplings.
00:13:47And usually, I mean, you don't have to fry them.
00:13:50But usually this is like the day afterwards.
00:13:52But I think they're just more delicious being fried.
00:13:55Give, sear them a little bit.
00:13:56Give them like a nice texture.
00:13:59And then we're going to plate this thing up.
00:14:01You're going to plate the kale salad up?
00:14:03Yes, chef.
00:14:03Yes, let's go!
00:14:05Chef!
00:14:06Right.
00:14:06If you want to make Nicholas's dumplings at home, you can find the recipe at pbc.co.uk forward slash
00:14:11Saturday Kitchen or scan the QR code below and it will take you straight to his dish.
00:14:16Check it out.
00:14:18Oh my God.
00:14:18Fried dumplings.
00:14:20Right, Wes, I need some almonds.
00:14:24So obviously, lingonberry jam to go alongside.
00:14:27Always lingonberries with everything.
00:14:29Yeah.
00:14:29Whenever in doubt, just add lingonberries.
00:14:31Okay.
00:14:32Or dill.
00:14:32Or dill.
00:14:33Or both.
00:14:37Some dill and some.
00:14:39And then I've got one almond to shave.
00:14:42Yeah, one almond to shave.
00:14:44You don't think that's an almond overkill?
00:14:46No, no, no, no.
00:14:47I can't get enough of them.
00:14:51Right.
00:14:54Well done, Matt.
00:14:55You're so good.
00:14:55Don't know how we've managed that.
00:14:57Yeah.
00:14:57Right.
00:14:58Always.
00:14:58We're always happy in the end.
00:15:00Well, what's it called?
00:15:02It's called kropkoka with a kale salad.
00:15:06Yes, it is.
00:15:12Goodness me.
00:15:14Right.
00:15:15So there you go, guys.
00:15:16You tuck into that.
00:15:16Oh, look at this.
00:15:18That looks incredible.
00:15:18Thank you very much.
00:15:20Right.
00:15:20What have we got, Hells?
00:15:21Thank you very much.
00:15:22So with this dish, actually, you could have gone a number of ways on the colour.
00:15:26Yes.
00:15:27But in the end, I think the flavour that I really wanted to pick out was the lingamberry.
00:15:31Yeah.
00:15:31Such a distinctive flavour.
00:15:33So the red, this is a Corsican red.
00:15:36Nice.
00:15:37From Asda.
00:15:38It's from their Wine Atlas range, which is a brilliant range because it kind of shines
00:15:41a light on quite under the radar regions or grapes.
00:15:44So Corsican red made from two red grapes.
00:15:47And we had the rosé version of this a few weeks ago, which you loved.
00:15:51And so this is the...
00:15:53Yes, Mum.
00:15:54Yes, Mum.
00:15:54Yes, you did.
00:15:55You did.
00:15:56You went, that's actually quite nice.
00:15:59So this one actually is the red version.
00:16:01Yeah.
00:16:02So the two local grapes, which are lovely, but it does give this gorgeous, fresh...
00:16:06Yeah.
00:16:06And usually you drink cold milk with this, so this is way better.
00:16:09Well, it was either cold milk or a glass of wine.
00:16:11Cold milk or wine from Corsica.
00:16:13Yeah.
00:16:13Oh, I'm a Corsica.
00:16:14And could you have this cold?
00:16:15This would really suit actually being lightly cold because it's really quite light and fresh.
00:16:19It's, yeah, such a nice wine and for eight quid, isn't it?
00:16:21That would be quite good on my sore lip.
00:16:23It would be very good for your sore lip.
00:16:25It's nice.
00:16:25I could just about taste it.
00:16:27This is delicious.
00:16:27This is all amazing.
00:16:28The salad is insane.
00:16:30The flavours are popping.
00:16:30So simple, right?
00:16:31Just like a couple of ingredients and then...
00:16:34Mmm.
00:16:35Like that, Jack?
00:16:36Love this.
00:16:36This is incredible.
00:16:37Yeah!
00:16:38Dumplings!
00:16:39Squall!
00:16:39Squall!
00:16:41John, you happy with that?
00:16:42Very delicious.
00:16:42Like your dumplings?
00:16:44They were very, very delicious.
00:16:45Very comforting as well.
00:16:46Yeah.
00:16:47Like that kind of thing.
00:16:47Yeah.
00:16:48Especially the sort of, like, boiled, steamed and then fried.
00:16:51Lots of butter.
00:16:52Yeah.
00:16:52My butter.
00:16:54Remind us what you're doing just a bit.
00:16:55So we're gonna do salmon, wild garlic and asparagus roasted in banana leaf with fresh red curry paste.
00:17:01And then you're gonna make a smoky aubergine salmon.
00:17:03But it's all gonna be much calmer.
00:17:04Cause John's a lot more zen at cooking.
00:17:06Yeah.
00:17:06Than you are.
00:17:07Yeah.
00:17:09Uh...
00:17:09In a good way.
00:17:10In a good...
00:17:11Yes, in the only way.
00:17:12Yes.
00:17:12Of course it's good.
00:17:14Don't forget, you're in charge.
00:17:15I wanna cook at the end of the show.
00:17:17Uh...
00:17:17Will you go for Jack's idea of food heaven?
00:17:19An umami rich fillet steak ramen?
00:17:21Or his other idea of food heaven?
00:17:23Uh...
00:17:23Medicine ragu.
00:17:24Uh...
00:17:25With creamy parmesan polenta.
00:17:26You've really played it.
00:17:28Uh...
00:17:28So it's heaven or heaven?
00:17:29Heaven or heaven?
00:17:30Yeah.
00:17:30Both are delicious.
00:17:32So go and log on to the Saturday Kitchen website now and have your say.
00:17:35Uh...
00:17:35Right.
00:17:35Let's catch up with Rick now.
00:17:36And he's meeting his Sri Lankan counterpart.
00:17:39Uh...
00:17:39Hoping for a beachside treat.
00:17:41Hmm?
00:18:05The chef here, Chef Publis, is a celebrity in his own right.
00:18:10He has his own television cookbook.
00:18:12And they film it on the beach.
00:18:14And they film it on the beach.
00:18:14So I thought, what a good idea.
00:18:16An opportunity to learn from the master.
00:18:20So here we are out on the beach about to cook some deviled prawns.
00:18:24But the best laid plans of might and men, it's too windy.
00:18:28They wouldn't dream of cooking out here if it was as windy as that.
00:18:31And I'm just reminded of the good old days.
00:18:33I think it was Keith Floyd who first started cooking outdoors.
00:18:37And every time you'd be out cooking outdoors, normally there would be too much wind or you'd
00:18:42get crows coming and dive-bombing to run and nick the prawns.
00:18:45All that sort of stuff.
00:18:46And it just looked so silly.
00:18:49But I just thought it was such a lovely beach.
00:18:51It would be such a nice thing to do.
00:18:52But no, it's not to be.
00:18:54So we're going to have to move everything back to the kitchen.
00:19:01So how do you like to cook the seafood, generally?
00:19:04Generally, seafood, not long life.
00:19:07Yeah.
00:19:08Very...
00:19:08Two, three minutes.
00:19:10Yeah.
00:19:10Yeah?
00:19:11You know prawns.
00:19:12Not hot.
00:19:14Just short time.
00:19:15Yeah, just short time.
00:19:18I agree entirely.
00:19:20Prawns should never be overcooked.
00:19:23OK.
00:19:24He starts off by frying red onions.
00:19:26Come to think of it, I haven't seen a common or garden ordinary white onion here at all.
00:19:31Then pandan leaves, cinnamon, garlic, dried chilli, salt and some finely chopped tomato.
00:19:42Now these plump prawns, which have been coated in powdered turmeric.
00:19:47They go in and get stir fried and tossed around with everything else.
00:19:51And 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.
00:20:00And fresh green peppers.
00:20:02They look like chillies, but they're not.
00:20:05Again, these have to be crunchy on the palate.
00:20:08Finally, quartered whole tomatoes.
00:20:11Well, this is a really simple dish.
00:20:13I'm quite enthusiastic about it, because I've recently been doing a lot of dishes where they've been using chilli paste,
00:20:20curry pastes, and here everything is just simple ingredients.
00:20:24And, of course, it's all very quick to cook, which is absolutely right for prawns.
00:20:30I'm particularly keen on these capsicums that he's using in there, because I haven't seen that before.
00:20:36I mean, it's either chilli or nothing.
00:20:38So having a few, like, pepper taste in there will be really nice.
00:20:42And, of course, Chef doesn't forget the juice of a lime.
00:20:46Chef Publish, is this typical of Sri Lankan cooking?
00:20:49This is typical Sri Lankan cooking.
00:20:51Yes.
00:20:52I taste, you taste.
00:20:53Yes, please.
00:20:54You.
00:20:55Oh, no, you taste first.
00:20:57Ah, OK.
00:20:59Oh, that looks good.
00:21:03Can I try one?
00:21:07Best.
00:21:09Really taste.
00:21:10You try now.
00:21:11Yeah, I'd love to.
00:21:12Thank you very much.
00:21:18Best.
00:21:20Very good.
00:21:23This classy food cooked in less than ten minutes, and Chef Publish presents it with a bit of nouvelle panache.
00:21:31And how long have you been cooking for, Chef?
00:21:3353 years work in this hotel.
00:21:371956, I joined this hotel.
00:21:41Well, I tell you, the food here is the best hotel food I've had probably on my whole trip.
00:21:49Last night, I had some of the best curries I've ever tasted.
00:21:53Thank you, sir.
00:21:55And this ain't bad, too.
00:21:57Yeah.
00:22:03That evening, I went to a place called Lebe in the south of the island.
00:22:07It was just by chance that we happened to pass by on the way back to our hotel, and we
00:22:12noticed the fishing boats coming in.
00:22:13In keeping with tradition, prayers and offerings are always being made to ensure the safety and success of any enterprise.
00:22:22Apparently, this is a really good catch.
00:22:24I must say, I love the look of these fish.
00:22:26I mean, they're really colourful.
00:22:27I don't quite know, obviously, what species they are, but they look like sort of snappers and porgies.
00:22:34And because of their colour, I think they're probably coral fish.
00:22:38I'm told this is the best of the lot.
00:22:40It's called a crazy fish.
00:22:43I should think they'll fetch some really good money in the swanky hotels up and down the coast.
00:22:49Personally, there's some nice little satay restaurants around the corner, so I'm hoping I'm going to get some of these
00:22:55for 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 chilli.
00:23:12It worked really well, and, of course, this is by far the best way to cook them, just charcoal grilled.
00:23:19Actually, I've tried this at home with a bass over a barbecue, and it's really good.
00:23:23Crazy fish.
00:23:25Crazy fish of Bali.
00:23:27She also gave us a spicy sambal, which is a sort of pickle.
00:23:31I think this had been fried in coconut oil.
00:23:34It was mainly chillies, shrimp paste and onions.
00:23:38It's delicious, this fish.
00:23:39Absolutely.
00:23:41It's firm.
00:23:42Firm texture.
00:23:43Beautiful.
00:23:44Have you ever tried this fish before?
00:23:46Crazy fish?
00:23:47No.
00:23:47No.
00:23:48But what do you think?
00:23:50Well, I like it.
00:23:51It's delicious.
00:23:52Worth every penny of the four quid that it cost for the both of them.
00:23:56Yeah.
00:23:58The director will now say, how much would that cost in your restaurant?
00:24:02To which I'd reply, go away.
00:24:11Thanks for that, Rick.
00:24:12Right, Jack, you said your family are obsessed with tiramisu.
00:24:15Obsessed.
00:24:16Like, we fight over the last corner of every tiramisu.
00:24:19So, like proper fights.
00:24:20So, this is like tiramisu S.
00:24:22So, it's like a tiramisu cream.
00:24:23But rather than just doing a tiramisu, we thought we'd make it a bit seasonal.
00:24:26So, we're going to do a little rhubarb.
00:24:28It's a bit more like a trifle, to be honest.
00:24:30But we've got...
00:24:31So, we're going to poach some rhubarb in some old-fashioned ginger wine.
00:24:35Mmm.
00:24:35Nice.
00:24:36Whiskey Mac.
00:24:36Yeah?
00:24:37Okay.
00:24:38It doesn't always have to be about drinks.
00:24:41Yes.
00:24:41Here we are.
00:24:42So, we're going to cook with a ginger wine.
00:24:44And then, what else have I got?
00:24:47We've got a bit of masala.
00:24:48Some ginger.
00:24:49I've got some...
00:24:50Swedish rhubarb.
00:24:52Swedish rhubarb.
00:24:53Because that's what everyone thinks when they say rhubarb.
00:24:55We actually looked it up earlier.
00:24:56It's from China.
00:24:58Is it?
00:24:58What is?
00:25:00Rhubarb.
00:25:01Is it Chinese?
00:25:02Is it from China?
00:25:03No.
00:25:04Yeah.
00:25:04Is it?
00:25:05Yeah.
00:25:06That's some good pub quiz knowledge right there.
00:25:09Okay.
00:25:11You don't know what to do with it.
00:25:12I'm really funny now, Matt.
00:25:13Questioning this.
00:25:15Okay.
00:25:15Anyway.
00:25:16Right.
00:25:16I'm going to poach this in some ginger.
00:25:18And I've got some stem ginger there as well.
00:25:20So, I want that kind of fiery kick.
00:25:22A bit of sugar.
00:25:23Balance out that sour tart sort of taste.
00:25:26Is that enough?
00:25:27That's enough.
00:25:28And then, I've got this sort of tiramisu cream.
00:25:32So, in here, I've whipped up some egg yolks and sugar.
00:25:35I'm going to fold in the mascarpone.
00:25:36We've got some egg whites there to lighten it.
00:25:40And then, that's it.
00:25:43What else have I got?
00:25:43Some toasted almonds.
00:25:45Right.
00:25:45So, is that like tiramisu, but not tiramisu?
00:25:47Any questions?
00:25:48It's nothing to do with tiramisu.
00:25:51It's both Italian.
00:25:53Roll with this, Jack.
00:25:54You're getting your heaven at the end of the show.
00:25:56Yeah.
00:25:57I have nothing.
00:25:58I can't say anything.
00:25:59I won't do it.
00:25:59Oh, that's hot.
00:26:01Just checking.
00:26:02Wow.
00:26:03So, ginger wine.
00:26:05It's not in rehearsal as well.
00:26:06Exactly.
00:26:07Make sure you boil it.
00:26:09Chop up the ginger, and then we let that infuse.
00:26:11And then, we're going to pour that over the rhubarb until it just sort of holds its shape.
00:26:17And then, we'll get on with the rest of it.
00:26:19Right.
00:26:19So, let's talk about your ninth album.
00:26:22Yeah.
00:26:22Here's this quiet title, We Will Always Be The Way We Were.
00:26:25You nailed it.
00:26:25I was telling you, you nailed it.
00:26:27Because I was in Italy like a week ago, and nobody could say it.
00:26:30Like, it's the worst title for an Italian, or a French person, I discovered as well.
00:26:35But, yeah.
00:26:36Yeah, it's quite a long title.
00:26:37I mean, it was going to be Midlife Crisis.
00:26:38I was going to call it Midlife Crisis, but that sort of, that didn't land very well when
00:26:42I said to my team, I'm thinking.
00:26:43I also don't like the word crisis.
00:26:46Awakening.
00:26:47Bravo.
00:26:48You see, you know.
00:26:49I thought about it.
00:26:50You know what I'm saying.
00:26:52No, I agree.
00:26:53It is a midlife enlightenment.
00:26:54Exactly.
00:26:55I feel like wisdom has finally maybe showed up.
00:26:58Only in the sense that, for the first time in my life, I realized I don't know anything.
00:27:02And I'm really okay with that.
00:27:03Like, you spend your twenties thinking you know everything.
00:27:05Then in your thirties, you get that reality that you might not know everything.
00:27:09And in your forties, you're like, I don't know anything.
00:27:11It's too late now.
00:27:12Yeah.
00:27:12It's too late to learn anything.
00:27:13No, I enjoy it.
00:27:14I love being proved wrong now, which is a very new thing for me.
00:27:17I always wanted to be proved right.
00:27:18Now I'm really impressed when I'm proved wrong.
00:27:20Like, I want to be reassured of how little I know.
00:27:23That would assume that you're always right.
00:27:25You're right.
00:27:25It comes across as slightly arrogant.
00:27:28I'm so not used to it.
00:27:32No, I think it's just accepting that there's a wonderful freedom to accepting that you just
00:27:38don't know.
00:27:38And that's basically what this whole album is about.
00:27:41Acceptance.
00:27:42There's a lovely picture of you and your wife on the front.
00:27:45No, on the back.
00:27:45Actually, not on the back.
00:27:46On the back, is there?
00:27:47Yeah, that's...
00:27:48Oh, that's not there in the fountain.
00:27:49No, that's not us in the fountain.
00:27:50Who's there in the fountain?
00:27:51I have no idea, but...
00:27:53Okay.
00:27:53Do you get their permission?
00:27:54I am.
00:27:55For legal reasons, I hope so.
00:27:57The fountain, that's in New York, isn't it?
00:28:00Yeah, and it's basically...
00:28:01My wife and I's favourite song is a Jackson Browne song called Fountain of Sorrow, which
00:28:05we were talking about before.
00:28:06And I just saw this picture.
00:28:07It's beautiful.
00:28:08I was working with an amazing creative director called Lea Powell, and we were talking through
00:28:12the whole landscape of this album, what it means, and there's a few generations
00:28:17in that picture, which I like too, from youth, adolescents, and we're 90s kids, and there's
00:28:22something about that that just took me straight back to...
00:28:25There is, yeah.
00:28:25But this is your wife.
00:28:27That is my wife.
00:28:27He's a very talented artist, isn't she?
00:28:28She's an incredible, incredible artist.
00:28:31Ridiculously prolific, which is quite hard to live with when somebody is just...
00:28:35And absolutely gorgeous as well, yeah.
00:28:37Very beautiful.
00:28:38It's a really lovely picture.
00:28:38But I also love the way that album's a story.
00:28:40Yeah.
00:28:41I think that essence of albums now, where you're...
00:28:44It's like a book.
00:28:45You know, you want to listen to the songs.
00:28:47I agree.
00:28:47And I think...
00:28:48I think just experience in general is regaining its value.
00:28:51People are craving for experiences.
00:28:53I really notice that even live.
00:28:55People come to shows now.
00:28:56I mean, as an artist, there's no better feeling than realising that people aren't there
00:29:00for you, they're there for themselves.
00:29:01Like, they're there to have an experience.
00:29:03That's a great feeling.
00:29:04But when you start acknowledging that, now especially, I really notice that even when
00:29:08people applaud, they want to be part of something.
00:29:10We're so isolated with our illusion of connection.
00:29:13We're actually very isolated.
00:29:14So I say to everybody in a world of algorithms and shuffle buttons, if you can, dedicate 38
00:29:20minutes, whatever it is, and just listen from it top to bottom.
00:29:23Because that's kind of...
00:29:24There was a reason for the way we put it.
00:29:26Yeah.
00:29:26The way it's recorded and the way it's done.
00:29:27You don't have to.
00:29:28But if you do, it will be an experience.
00:29:30Yeah.
00:29:30Even if you don't like it, I hope you might...
00:29:32It might be a bit more useful than if you just put a shuffle and listen to it.
00:29:34Yeah.
00:29:34But for people at home, I mean, you know, records, record players are sort of, they're
00:29:38quite in vogue now.
00:29:39I've got...
00:29:40They're coming back.
00:29:40And it's great.
00:29:41Just put it on, listen to the way it is.
00:29:43It's an experience.
00:29:44It's a thing.
00:29:44It's like watching a movie.
00:29:45We were talking about this earlier.
00:29:47And Tommy, I think you hit it on the head.
00:29:48It's like, you know, if you're writing a book or something, you wouldn't want to take
00:29:52different chapters and read them out of order or something like that.
00:29:55So, you know, the effort that you guys go into, into placing them where they should
00:29:59be.
00:29:59Yeah, it's not...
00:30:00I mean, effort is a big word.
00:30:01Well, you know, it takes some thought.
00:30:03There's a thought process.
00:30:04Yeah, thought for sure.
00:30:04Also, because I like the surprise element of it.
00:30:07When you watch a great movie or a great novel, or you read a great novel, the character
00:30:11that initially you can't stand by the end is who you sort of relate to the most.
00:30:16And it takes that experience to sort of realise that, to get to unpeel the layers of a character.
00:30:21And I find that with albums.
00:30:22Yeah.
00:30:22It's not always the single, the first song.
00:30:25That might get your attention.
00:30:26Yeah.
00:30:26But it'll be the, you know, the song that nobody really knew, that for some reason stops
00:30:31you in your tracks and touches you.
00:30:32Yeah.
00:30:32And it's songs that grow on you.
00:30:34Yeah.
00:30:34Exactly.
00:30:34The first time, you think, ooh.
00:30:36And then you're sounding like, oh, I love this.
00:30:38You know, fifth time, you're absolutely hooked.
00:30:40Yeah.
00:30:40But it's not an immediate.
00:30:41Yeah.
00:30:41I love that.
00:30:42I do too, yeah.
00:30:43This album, I've listened to, you know, like you say, just all the way through.
00:30:46And that's the, that's the one, the title track is, you know, that is just so memorable.
00:30:52But it's the last song.
00:30:54If I get the chance.
00:30:55Yeah, ooh.
00:30:55Yeah, that's, that's the grower.
00:30:57Thank you very much.
00:30:58You know, isn't it?
00:30:58It does stay with you.
00:30:59That's, I mean, it's a little, very, it's very, it's probably the most personal song
00:31:02on the album.
00:31:03Is it?
00:31:04And the least dressed up.
00:31:06I mean, this, this album, I call it my jeans and t-shirt album.
00:31:09So, because in the, in the past, the battle with style and substance is always hard as
00:31:13an artist.
00:31:13You want there to be as much substance as possible, but sometimes you need a little bit of style
00:31:17to get people to even notice it so that they then discover the substance.
00:31:20Yeah.
00:31:20With this one, maybe it is the midlife crisis being 42.
00:31:23Not, not caring, but just letting it do what it does.
00:31:27I've decided to try and keep the substance as much as possible.
00:31:30Yeah.
00:31:30And not really think about the style.
00:31:32Yeah, not overthink it.
00:31:33Not overthink it.
00:31:33Well, it's gorgeous.
00:31:34So it's like your Nebraska kind of thing.
00:31:37I'll take that.
00:31:39Exactly how I would describe it.
00:31:40I don't know if the critics would agree.
00:31:42What's Nebraska?
00:31:43Bruce Springsteen.
00:31:44Oh, sorry.
00:31:44Yeah, yeah.
00:31:46Anyway, back to the...
00:31:47Lady fingers.
00:31:50Going in here.
00:31:52So rhubarb, right, I need a spoon.
00:31:54So the rhubarb and a little bit of masala and that...
00:31:58What not?
00:31:58What do I tell you?
00:31:59There's a lot of alcohol in there.
00:32:00No?
00:32:01Can I say that?
00:32:02It's kind of...
00:32:03No, you can't say that.
00:32:04We're not hiding it.
00:32:06But it's cooked off.
00:32:07Ah, okay.
00:32:08But then I've got a little bit of the masala I'm just going to spoon over at the end.
00:32:12Right, so there's more of those.
00:32:16Right.
00:32:17I'll tell you what was interesting.
00:32:18It seems to be a thing now with artists like Lily Allen, Ray, who are now kind of insisting
00:32:26you listen to the album from start to finish.
00:32:28I think it's so transient now.
00:32:30There's so much music out there, which is a wonderful thing to a certain degree.
00:32:35And I also think it's a bit like within food.
00:32:38Sometimes all, like, I think the extremities of fast food and all that stuff made us appreciate
00:32:43good food more in a weird way.
00:32:45Okay.
00:32:45You could initially see it as terrible, but actually I think it's making us appreciate quality.
00:32:50So you kind of have to go through that to then come back to...
00:32:52A little bit.
00:33:07And kind of feel a little bit of ownership of it.
00:33:10You know, like discovering that little hidden restaurant that nobody else really knows.
00:33:13That's an amazing feeling and telling everybody about it.
00:33:16I think people miss that a bit with artists.
00:33:18So much as kind of, you know, you open your laptop or you grab your phone and you're sort
00:33:21of told what you're going to like.
00:33:22Like, it's sort of pushed on you, which is very convenient.
00:33:26Yeah.
00:33:26But it removes the process.
00:33:27And I don't really...
00:33:29I'm not addicted to the results.
00:33:31I'm addicted to the process.
00:33:33And if you take that away from me, I don't like that.
00:33:35Like, I want to have the process of...
00:33:37You carry on.
00:33:38I was just going to give you this, but I might just eat it myself.
00:33:41To be honest.
00:33:42I mean, you can put it in the fridge.
00:33:44I think they get better in the fridge overnight when they get a bit more sort of soft and soggy.
00:33:48Oh my God, that's amazing.
00:33:50I mean, you could say I've just kept the best one for myself.
00:33:55Yeah, you have.
00:33:57That is so much better.
00:33:59I've only got a spoonful at this one.
00:34:02Don't feel bad for me.
00:34:04That's incredible.
00:34:05How long did you leave that?
00:34:06It's not like tiramisu.
00:34:07It's like a trifle.
00:34:08It's like a tiramisu-y trifle.
00:34:09Let's not confuse it with tiramisu.
00:34:10It's delicious.
00:34:12It's not tiramisu.
00:34:13It's not tiramisu.
00:34:14But it's delicious.
00:34:15Right?
00:34:15How long do you leave that for in the fridge?
00:34:18Overnight.
00:34:19Overnight.
00:34:20Overnight.
00:34:21Overnight.
00:34:22Come to me for all the tips.
00:34:25I just inhaled a nap.
00:34:29What do you want me to make at the end of the show?
00:34:31Can you imagine doing the high maloeuvre on me now?
00:34:34They'd be tuning in for that.
00:34:36Speaking of midlife days.
00:34:39Would it be Jack's Food Heaven ramen?
00:34:41If so I could refuse a beef broth with a array of aromatic spices
00:34:44and me so I could serve them some slices of rarefellet steaks, shiitake,
00:34:48oyster mushrooms, noodles and a soy-cured Eggo.
00:34:50Or Jack's idea of Food Heaven made more alluring using some of his favourite Italian flavours.
00:34:58So I can slow-cooked chunks of venison, shoulder and plenty of red wine and tomatoes and rosemary.
00:35:02Make up rich ragu and serve with soft parmesan polenta.
00:35:07The choice is yours.
00:35:07Log on to the website now and have your say.
00:35:10I'm trying not to choke on nuts.
00:35:11Right?
00:35:11Yeah, sorry.
00:35:13Inhaling nuts here on live telly.
00:35:15Right, let's head to Provence now with Marcus Waring searching for an ingredient synonymous with a classic bouillabaisse.
00:35:21Take 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.
00:35:47And it has a little bit of a mystery about it, but it is very much involved in the flavours
00:35:53of a bouillabaisse.
00:35:54In fact, it is one of the main ingredients.
00:35:56And it's even grown in this area too.
00:35:59That is saffron.
00:36:01It's so popular in Provence, I've literally just got the last one.
00:36:04There is nothing left in this little basket.
00:36:07Made from dry crocus stamen, gram for gram, it's the world's most expensive spice.
00:36:11But a little goes a long way.
00:36:13As you can see by the size of the jar.
00:36:16Bonjour.
00:36:18Just this.
00:36:19Can you guess what I'm making with this?
00:36:21Bouillabaisse, yes, it's soup de poisson.
00:36:24Soup de poisson.
00:36:24Yes, yes, of course.
00:36:25Very good.
00:36:26So, it's for the bouillabaisse.
00:36:28Making it the traditional way can take hours.
00:36:31Using all those small rockfish to make a deeply complex flavoured stock, which forms the base of the soup.
00:36:38My recipe is just as delicious, but takes a fraction of the time and no rockfish in sight.
00:36:46Bouillabaisse is an absolute classic here in Provence.
00:36:49But I'm going to make a simpler version, a stripped-back version.
00:36:53And for the base of it, I've got some vegetables here.
00:36:56We're going to start off with a couple of cloves of garlic.
00:36:58Slice that up, along with half an onion, and get them into a pan with olive oil.
00:37:03Pinch of salt, twist the pepper.
00:37:06Next, chopped celery, including the leaves, and fennel with its fronds.
00:37:11Nothing 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 one of the
00:37:22biggest jobs.
00:37:24Boxes and boxes of fish used to come over from France.
00:37:27It used to take us about a week to get through it, to prepare all the fish, to get it
00:37:31all cooked down, and to get it all blitzed up in a classic bouillabaisse.
00:37:36There's pieces of fish, fish heads, fish bodies, everything.
00:37:39And it's all the fish that generally you don't see on menus.
00:37:42It was a fisherman that used to make this fish.
00:37:44It was seen as the ballman soup, the soup that was the fish that never got sold.
00:37:50So rather than throw the fish away, they'd be chopping it up.
00:37:52And as years have gone by, you've had little bits been added into it, such as the saffron, and the
00:37:57liqueur, and the white wine.
00:37:58And it's just got richer and richer.
00:38:00That simple soup of the olden days, it's become a soup now that sits on a fine dining menu.
00:38:05Right, smoky paprika, a couple of star anise, a little pinch of our saffron.
00:38:14Don't put all of it in, just put a little pinch in.
00:38:16A little bit of this goes a long, long way.
00:38:19I need to get into my soup before it turns my hand yellow.
00:38:23Now we're just going to add in a little bit of tomato paste.
00:38:27Mix that up, and saffron starts to bring it to life.
00:38:30And you can see that it's starting to have that little red, yellowy tinge come into these vegetables.
00:38:35It's beautifully cooking down.
00:38:36Now for a real taste of Provence.
00:38:39I've got a little bit of my pastis.
00:38:41It's my fennel liqueur.
00:38:43Pastis is an aperitif that they drink a lot of down here.
00:38:46A little bit strong for my liking.
00:38:47It's great in a soup.
00:38:50Mmm, that's the smell I've been waiting for.
00:38:57A massive explosion of fennel and aniseed.
00:39:02I may not be cooking the same soup I used to cook when I was back in those restaurants.
00:39:07But there's one thing that is familiar.
00:39:09It's that smell.
00:39:10It's the aniseed and the saffron cooking.
00:39:13That's the familiarity.
00:39:14That's the flavour 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.
00:39:24Shop bought fish stock.
00:39:28What I love about recipes like this, you can do it in a big batch.
00:39:32Just don't add the fresh fish into your soup until you're about to eat it.
00:39:37Leave the soup to simmer for five to ten minutes while you prepare the fish.
00:39:41And you don't need too much.
00:39:43And I've got a little bit of hake.
00:39:46It could be cod if you wanted to.
00:39:47It could be a bit of place if you've got that.
00:39:49I don't normally use salmon in a booyah base, but it just looked delicious.
00:39:51So I thought I could introduce it into the soup.
00:39:54And of course, just a few mussels just to bring in that shellfish element.
00:39:57What I love about the mussels is you can actually buy them already pre-cooked.
00:40:00But if you've got them raw, it's very simple.
00:40:03I've got a hot pan that I've got on the grill.
00:40:05I'm going to drop them on.
00:40:06A splash of white wine.
00:40:11You watch those open up in no time.
00:40:13Just two to three minutes, and then make sure you discard any that remain closed.
00:40:20How good do they look?
00:40:22Beautiful.
00:40:23And that juice.
00:40:29Oh, a beautiful mussel stock.
00:40:32There's only one place for that.
00:40:34That's in there.
00:40:39Lift out the star and the seed.
00:40:42These will never break down with a blender.
00:40:44So just make sure you lift them out before you put your mixer into there.
00:40:47And that is ready to blend.
00:40:50Into your soup.
00:40:53I'll go to bed smelling like a fish soup.
00:40:56That's okay.
00:41:00There we go.
00:41:01Look at that.
00:41:02Now it's time to cook the fish.
00:41:04You can use whatever fish you like.
00:41:06If you've got some fish that you've had in the freezer for a bit and you think,
00:41:09Oh, I need to use that.
00:41:10This is the perfect dish for it.
00:41:12Drop your fish in.
00:41:14Let it cook away.
00:41:15There we go.
00:41:16Open up our mussels.
00:41:18Lift back on.
00:41:20And just let that just simmer away for about two to three minutes.
00:41:24In fact, while that's just cooking away, I'm just going to just chop up a little bit of parsley just
00:41:28to finish it off with.
00:41:31Here we go.
00:41:33Sprinkle a little bit of that on top.
00:41:35There we have it.
00:41:36That smells and looks incredible.
00:41:43There we have it.
00:41:45My simple version of the bouillabaisse.
00:41:50The flavour that's coming out of this soup is fabulous.
00:42:02Thanks, Marcus.
00:42:03Still to come, Tomasina Myers is serving up an amazing Mexican-Italian crossover.
00:42:07And what do you want me to make at the end of the show?
00:42:09Will it be Jack's food heaven?
00:42:11A fabulous fillet steak ramen with soya-cued egg yolk.
00:42:14Or his other food heaven, venison disguised with Italian flavours and a rich ragu and creamy polenta, which he also
00:42:20loves.
00:42:23Log on to the website now and have your say.
00:42:25Right, time to celebrate Thai New Year.
00:42:27Yes, so...
00:42:28When is that happening?
00:42:29It's Songkran next week, so that always falls in April.
00:42:33It's a three-day celebration in Thailand.
00:42:37And it's just a very fun time to be in the country.
00:42:41Basically, it is the largest, most celebrated holiday in the Thai calendar.
00:42:47Okay.
00:42:48And it's celebrated like our New Year here in Western culture.
00:42:53Yep.
00:42:53So basically...
00:42:55What do they do?
00:42:56It's a holy festival where originally it started by blessing monks with holy water and collecting that water and sprinkling
00:43:05it over your friends and family.
00:43:06Mm-hm.
00:43:06And that's kind of developed into these huge sort of water fights in the streets that go on for three
00:43:12days.
00:43:12Brilliant.
00:43:12So as a tourist, if you go out there, you get absolutely soaked.
00:43:15Yeah.
00:43:16Okay.
00:43:16Sounds fun.
00:43:17Good fun, though.
00:43:19But also in that time, people get together, celebrate, eat and drink.
00:43:24And yeah, we're just going to cook some Thai dishes to kind of symbolise that and celebrate it.
00:43:29So what we're doing is I'm making a fresh curry paste here.
00:43:32So I've got soaked chillies go on into the pestle and mortar, a little bit of salt, some coriander root
00:43:38I'm cutting up here.
00:43:39Okay.
00:43:40Shallots, garlic, galangal, lemongrass, some makrut lime peel, and some shrimp paste.
00:43:47Okay.
00:43:47So it sounds like a lot of ingredients, and it is.
00:43:49Do you always need these, do you think?
00:43:51You can zip them up in a food processor or a blender.
00:43:55Do you get a better result?
00:43:56I think you get a better result.
00:43:58And in all of the high restaurants that I've worked in, this is the done way of doing it.
00:44:04So you get everything in the pestle and mortar like this and give it a pound.
00:44:08And here's one I did earlier.
00:44:09Okay.
00:44:10That takes about five minutes to kind of do.
00:44:13I think last time you were on, you brought in your own really funky pestle and mortar.
00:44:16Yeah, so we did a different kind of dish last time where we made a salad in a clay and
00:44:24wooden pestle and mortar.
00:44:25Oh yeah.
00:44:25And so that's like another traditional style mortar.
00:44:28The idea is that these things, they sort of like bruise and crush the ingredients,
00:44:35and they meld the ingredients together so that you get a superior flavour.
00:44:39Okay.
00:44:39That's the idea anyway.
00:44:42It's also really satisfying, pounding ingredients.
00:44:44I think it's satisfying.
00:44:46I think it looks quite cool on the edge inside.
00:44:50Especially got children.
00:44:50Get it all out.
00:44:51But John, how come you started cooking Thai food?
00:44:54So, my father's actually from Thailand originally.
00:44:57Okay.
00:44:57My mother's from the UK.
00:44:59So, hence the restaurant name Anglo Thai.
00:45:02So what we try and do at the restaurant is take heavy inspiration from the dishes of Thailand and the
00:45:08flavours of Thailand,
00:45:09but we try and use predominantly British ingredients.
00:45:11So, introducing a little bit of that here with this recipe using green asparagus, wild garlic that's bang in season.
00:45:18We're using some nice Scottish salmon.
00:45:20Banana leaves.
00:45:21Banana leaves, yeah.
00:45:22These ones were foraged all the way from my back garden.
00:45:26Why are you doing that?
00:45:28So, basically, banana leaves, they're prevalent throughout Southeast Asia.
00:45:32They're sort of used in replacement for things like foil and parchment paper.
00:45:38Okay.
00:45:39So, when you're in Thailand, you see all these like wonderful kind of grilled things going on in banana leaves.
00:45:47Okay.
00:45:48So, just kind of bring some of that here today to show that you can do that.
00:45:52But if we can't come and pinch them from your back garden, where should we buy them?
00:45:57Yeah, the best thing to do would be to get to a Southeast Asian specialist.
00:46:02So, like a Chinese supermarket.
00:46:04In London, we're very blessed with a lot in Chinatown.
00:46:07I think also...
00:46:08And there are those.
00:46:08The London Asian supermarkets, I find, they're...
00:46:10Oh, it's incredible now what you can get.
00:46:12Yeah, yeah, yeah.
00:46:12But also, there are some very good resources online for picking up things like Asian ingredients.
00:46:19And I strongly recommend people kind of like have a look online.
00:46:22Maybe find a supplier that works for them.
00:46:26And then you can pick up all kinds of nice things.
00:46:29I tend to do that before I had all the supply chains that I have now with the restaurant.
00:46:33Out of intro, why have you chopped the salmon up?
00:46:35Why wouldn't you...
00:46:36So, good question, Matt.
00:46:38Um...
00:46:40In Thailand, food is predominantly eaten with...
00:46:44I'm not even listening to the other.
00:46:48You're so pleased with me.
00:46:49You were doing so well.
00:46:53Sorry.
00:46:54Dishes are predominantly eaten with a fork and spoon in Thailand.
00:46:59And that's kind of the culture to have things, everything bite-sized.
00:47:02Mm-hmm.
00:47:02So, you know, just following on...
00:47:04So, you don't use chopsticks in Thailand?
00:47:06Chopsticks are used, but they're generally on the more, uh, Chinese kind of descendant-style dishes.
00:47:13So, the noodle dishes, the soup dishes.
00:47:15Mm.
00:47:15And you do see, you do see chopsticks on tables, but predominantly people will be eating with, uh, fork and
00:47:22spoon.
00:47:22That's like...
00:47:23Do you know, Tom Parker-Powles gets incensed, uh, if people use chopsticks.
00:47:28Really?
00:47:28To use chopsticks.
00:47:29That's strange.
00:47:30I thought you'd ask for a pair in my restaurant, didn't you?
00:47:33LAUGHTER
00:47:33I'm joking, I'm joking.
00:47:34LAUGHTER
00:47:38It feels so Mexican as well, because all down the Caribbean coast of Mexico, there are the banana trees,
00:47:43and they cook tamales and banana leaves and all sorts of things.
00:47:47So, it's, it's, it's fun.
00:47:48Yeah, and it's, it's just another sort of example of, uh, a culture being very resourceful with the...
00:47:55But it's a street food thing too, no? You get them on, uh, street food.
00:47:58Exactly.
00:47:58So, some of my favourite things, really, when you're walking down the market is seeing, like, these big charcoal grills
00:48:04loaded up with different banana parcels.
00:48:07Some will have, like, a sweet filling, some will have a savoury filling.
00:48:10Uh, depending how good your tie is, you might be able to decipher what everything is.
00:48:14But things are so cheap and readily available in those kind of markets that, um, you can just take a
00:48:20punt and buy stuff and, and give it a go.
00:48:23Mm-hmm.
00:48:23So, I've got everything wrapped up there.
00:48:26Okay.
00:48:26Uh, basically the salmon with some curry paste, uh, a little bit of coconut cream, just to give it some
00:48:33richness and body.
00:48:34Uh, palm sugar, fish sauce, and then the salmon, the asparagus, and the wild garlic.
00:48:40Right, we haven't talked about what I'm doing, so this is a totally different dish.
00:48:43This is a salad.
00:48:44Yes.
00:48:45Uh, we've got going on.
00:48:45Apparently doing one dish wasn't enough today, so, uh, we are also doing a salad, you're correct.
00:48:51So, what you've got there is an aubergine that's been charred off over the, um, the gas hob.
00:48:57Yep.
00:48:57You can do that over a charcoal grill.
00:49:00Mm-hmm.
00:49:00That would be the, the way that it's done traditionally in Thailand.
00:49:03Okay.
00:49:04Um, a bit like a baba ganoush, really.
00:49:06Uh, charred up, so it gets nice and smoky, intensifies the flavour.
00:49:10Um, and then you've just peeled the skins off very nicely there for me, Matt.
00:49:14Right.
00:49:15And then we're making a salad.
00:49:17Salad is a sort of loose term for, I guess, these kind of dishes in Thailand, but they're
00:49:23predominantly made up from herbs and aromatic ingredients.
00:49:26So, here I've got some lemongrass I'm slicing up.
00:49:29I'm going to slice up some macrunt lime leaf.
00:49:32Uh, and then we've got some coriander, some mint, and some finely cut red onion.
00:49:38Okay, so then we've got, well, we've got palm sugar.
00:49:41Uh, I can't.
00:49:42What's in there?
00:49:42Have I got the fish sauce in there?
00:49:43Not sure.
00:49:44You can't taste anything, right?
00:49:45Can't taste anything.
00:49:47Um, yeah, it is.
00:49:48So, um, a bit of fish sauce.
00:49:49Palm sugar, a bit of water, um, fish sauce, lime juice.
00:49:53Mm-hmm.
00:49:53And then you've got chilli powder here, just to bring the spice that we all like.
00:49:58What sort of chilli powder have we got here?
00:50:00So, we make this, actually, at the restaurant.
00:50:02So, we use a blend of Mexican chillis.
00:50:05Mm-hmm.
00:50:05So, we use guajillo and chile de arbol.
00:50:07So, guajillo, like Tommy was saying, um, in rehearsals, has very sort of nice, almost
00:50:15like rich, tomato-y kind of flavour to it.
00:50:18And then the chilli de arbol has a bit more of like a spicy heat.
00:50:22So, we toast those off and blend them into a chilli powder.
00:50:25Okay.
00:50:26Um, so, you're, interesting, you're putting raw, um, lime leaves and lemongrass.
00:50:32Is that for me?
00:50:32Yeah, go on, try it.
00:50:35Wonderful.
00:50:36Is that right?
00:50:36Yeah.
00:50:37Delicious.
00:50:39Um...
00:50:40So, give me a cut like that.
00:50:43Um, okay, we're done with that?
00:50:45Yeah, we're done with that.
00:50:46We're done with this.
00:50:46So, we're done with that.
00:50:47Do we want to talk about these shrimp as well?
00:50:49No.
00:50:50Okay.
00:50:51Yes.
00:50:52Let's talk about...
00:50:53So, basically...
00:50:54Let's talk about shrimp.
00:50:55So, you buy them like this.
00:50:56Little dried shrimps.
00:50:57Exactly.
00:50:57But how do you turn them into this?
00:50:59Which is shrimp floss?
00:51:00So...
00:51:00Yeah, exactly.
00:51:01Something that I've come across in Thailand before.
00:51:03So, they take the dried shrimp and traditionally it would be pounded up in a pestle and mortar.
00:51:07Uh, for more convenience at home.
00:51:10It's actually quite easy to blitz that up in a spice grinder or a blender.
00:51:15Mm-hmm.
00:51:15And then you get that nice, flossy texture.
00:51:18Uh, so we're just building the salad here.
00:51:20Mm-hmm.
00:51:21Get the lemongrass in.
00:51:22A bit of lime leaf.
00:51:24Do you mind grabbing the parcel out of the oven as well, please?
00:51:26It's so interesting.
00:51:27In Mexico, you use quite a lot of worm salt and it's the same thing.
00:51:29You kind of roast them and then grind them down and they just give an extra umami.
00:51:33Yeah.
00:51:34Almost like butarga kind of like...
00:51:36Yeah.
00:51:37It's like worm salt.
00:51:38Yeah.
00:51:38Yeah, it's amazing.
00:51:39It's delicious.
00:51:40Don't just breeze over that.
00:51:41But if you think about it, a shrimp is like an insect in the sea.
00:51:45Yeah.
00:51:45A worm is an insect on the...
00:51:46I mean, it's not that different.
00:51:48I'd rather eat shrimp stuff.
00:51:49Yeah, me too.
00:51:49I don't know why but I agree.
00:51:51Yeah.
00:51:51I, yeah, I don't...
00:51:53I quite dig worms now.
00:51:56So we've got our salad here.
00:51:57That's the roasted virgin with the herbs.
00:52:01It's very nice to have it with something like a soft-boiled egg,
00:52:04giving it more richness.
00:52:05Uh-huh.
00:52:05This is traditional?
00:52:06Exactly.
00:52:07These dishes are both from the north-east of Thailand, Isan,
00:52:10where the food's a little bit more rustic, herbal.
00:52:13Um, I think a bit more accessible.
00:52:16And kind of like the flavour profiles.
00:52:17And then here we have the salmon, roasted in the banana leaf.
00:52:23With the asparagus, wild garlic and fresh red curry paste.
00:52:26Beautiful.
00:52:27Nice one.
00:52:31Clap or don't clap?
00:52:33You know what I mean?
00:52:34Clap.
00:52:36Clap always.
00:52:36Ripple.
00:52:37Okay.
00:52:38Dive into that.
00:52:39Oh, my God.
00:52:40That looks incredible.
00:52:42Oh, my God.
00:52:42God, wasn't that nice and calm?
00:52:44Yeah.
00:52:44Well, it's so zen.
00:52:45What are you saying?
00:52:46What are you saying, Matt?
00:52:48So much more calm.
00:52:49So zen.
00:52:50Yoga studio.
00:52:50That's yours.
00:52:52I was putting my phone back there.
00:52:53You were.
00:52:54I forgot about telly.
00:52:55That's very helpful.
00:52:56That's my usual, you know.
00:52:58That.
00:52:58Yeah.
00:52:59So, well, surprise, surprise.
00:53:01But with all the flavours going on here, John,
00:53:04normally, you know, you pick out your keynote flavour,
00:53:06but there's so much here.
00:53:08But I think the paste...
00:53:08It's an assault on the senses.
00:53:09Yeah, the paste is the one that steered me to rosé.
00:53:13This is a Greek rosé.
00:53:15It's new on the shelves in Tesco.
00:53:18£10.50, called Dianthos Rosé from Butari.
00:53:21So this is northern Greece, 100% Zinomavro.
00:53:24I'm so excited to see this on the shelves here,
00:53:27because I've drunk a lot of this when I've been in Greece.
00:53:30You can pick it up in the supermarkets over there.
00:53:32It's such a lovely wine.
00:53:34And now it's here, and I think it's just got the freshness
00:53:38that you need with the flavours,
00:53:39but also with the spice there,
00:53:41you do need a wine with a bit of oomph as well.
00:53:43It's got some nice body to it.
00:53:44Exactly that, it's got body to it.
00:53:45Yeah, and I mean, John, the wine list in your restaurant
00:53:48is really, really good,
00:53:50because your wife is a sommelier, isn't she?
00:53:52So she's done an amazing job.
00:53:54I took some photos of the bottles, actually.
00:53:56Oh, yes!
00:53:57You had quite a few bottles when you came in.
00:53:58We did have a few bottles.
00:53:59Yeah.
00:54:00Responsibly.
00:54:01But some of the wines were just delicious.
00:54:03Really good, yeah.
00:54:03This is so delicious.
00:54:05How is it, guys?
00:54:06It's great, isn't it?
00:54:08The chopping of the fish,
00:54:09so that all of the flavour of the wild garlic
00:54:12and the chillies permeates it all.
00:54:14It's just amazing.
00:54:15Yeah, and it's so funky, and it doesn't make sense,
00:54:16but it's delicious.
00:54:18It's like you.
00:54:22More complicated.
00:54:23You're not more complicated.
00:54:24All right, let's head to the Emerald Isle now
00:54:27with Dame Mary Berry, and she's in Cork,
00:54:29getting a taste of the market's best produce.
00:54:41Everywhere I look, there's so much I'd like to try.
00:54:47Well, maybe not everything.
00:54:50Well, I don't think I'll buy any tails today.
00:54:55When people say they don't know about lamb, I say,
00:54:58it's got two legs at the front, two legs at the back,
00:55:01and chops in the middle, so it's easy, isn't it?
00:55:05I'm desperate to taste some of the traditional Irish fare,
00:55:09like the potato classics and simmering stews
00:55:13that are made upstairs in Kay's Cafe.
00:55:18Wonderful smells here. Hello.
00:55:20Hello.
00:55:20It's a small kitchen for serving two, 250 people a day.
00:55:24Well, everything is at hand, I suppose.
00:55:27It is, it's tight, and we're busy,
00:55:29but, yeah, everything is here.
00:55:30So the stew is just over here, gently bubbling.
00:55:34Yeah, we keep it on all through lunch,
00:55:36so there's a lovely big bouquet garni in there of thyme
00:55:39and bay leaves and all the usual suspects.
00:55:41Onions and carrots.
00:55:43So you have to dig deep because the barley sinks.
00:55:46Oh, there's barley in it.
00:55:47Yeah, loads of pearl barley.
00:55:49So it's an unthickened stew.
00:55:52Yeah.
00:55:52Pearl barley, carrots.
00:55:55Yeah.
00:55:55Is that sweet?
00:55:56Yeah, it's sweet, or as we call it, turnip.
00:55:59So, yeah, it's just really, really simple,
00:56:01and the broth is brown from browning the lamb,
00:56:03so it's, and the onions.
00:56:04And you brown the lamb first?
00:56:05Yeah.
00:56:06And that's it.
00:56:09Nectar.
00:56:10Very good.
00:56:11Beautifully tender.
00:56:12The other speciality here is the box de potato pancake.
00:56:16It's really half pancake and half hash brown,
00:56:20served here with black pudding, caramelised onions and watercress.
00:56:25Mmm.
00:56:26It is good.
00:56:27You know what's making that?
00:56:28It's the grated raw potato in with the potato mash.
00:56:32We specialise here in what you'd call comfort food.
00:56:35Mmm.
00:56:36Market food.
00:56:37In market food.
00:56:38Yeah, yeah.
00:56:38And in, I mean, it's cold at the moment,
00:56:40so all our dishes are really warm.
00:56:42It's delicious.
00:56:43No 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.
00:56:53Colcannon is as heartening as it gets.
00:56:56Perfect to serve alongside heavenly, slow-cooked pork.
00:57:00Hand and spring or shoulder is a traditional cut of meat,
00:57:04not at all popular because it has this big bone in,
00:57:07but slow-roasted, it's perfect.
00:57:10Start with onions and garlic, sage and bay leaf,
00:57:14all in the bottom of a roasting tin.
00:57:17Score 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,
00:57:28add hot stock.
00:57:29That's going to make it beautifully moist
00:57:32and also partly make the gravy.
00:57:34Place in the oven at 200 fan to give it a good start.
00:57:39What I like about something like roast pork,
00:57:42as soon as the family come in,
00:57:44they'll begin sort of sniffing and say,
00:57:46oh, we can't wait for lunch.
00:57:47That wonderful smell of a family roast.
00:57:50It's very comforting.
00:57:52After about 45 minutes,
00:57:54just turn the temperature down to 130 fan
00:57:57and leave for another three hours.
00:57:59I love a slow roast.
00:58:01It's particularly good if you have a family
00:58:04that are sometimes a little bit late for lunch.
00:58:06It just cooks to perfection.
00:58:08It does it without any attention.
00:58:11Now for my simple colcannon.
00:58:15Melt a knob of butter in a hot pan
00:58:17with two tablespoons each of cream and milk.
00:58:21Throw in the boiled potatoes,
00:58:23turn off the heat and start mashing.
00:58:26I like a fairly soft mash for the colcannon.
00:58:28Get on top of it and press it down
00:58:31till it's beautifully smooth.
00:58:33That's a beautiful creamy mash.
00:58:36But to make it even better,
00:58:38spring onions and cabbage.
00:58:40So first of all,
00:58:42a generous huge knob of butter in there.
00:58:46Cook these gorgeous green vegetables
00:58:49for about five minutes before adding the mash.
00:58:52Gosh, that's great isn't it?
00:58:54I could eat it right now on its own.
00:58:57It's one of the simplest things in life
00:59:00and it is so delicious.
00:59:04The slow cooked pork is now ready to make
00:59:07some super crackly crackling.
00:59:09There it is.
00:59:10Now it doesn't look like crackling at the moment
00:59:12but you wait till it's been in a nice hot oven.
00:59:15Just cut the skin into thin strips
00:59:18and for the ultimate crunch,
00:59:20ten minutes in a hot oven will do it.
00:59:22Keep an eye on it.
00:59:23You don't want to burn it after all that effort.
00:59:28Right, let's have a look at the crackling.
00:59:32Really, really crispy.
00:59:33Look at that.
00:59:35Enough for everyone.
00:59:37And just listen as I bang it on the dish.
00:59:42A bit like pork scratchings.
00:59:45My slow roast hand and spring
00:59:47with melting onion gravy
00:59:49and the wonderful colcannon on the side.
00:59:53What a celebration of Ireland.
00:59:55I can think of nothing more warming than this dish
00:59:58and I'm ready to dig in right now.
01:00:08Thanks, Mary.
01:00:09Perfect Sunday lunch there.
01:00:10Right, the website vote is closed
01:00:12and we're going to soon find out
01:00:13whether it's food heaven or food heaven for Jack.
01:00:15Right, Tommy.
01:00:17What are we doing?
01:00:18So, I've smashed it out.
01:00:19Chicken breast, butterflied a bit out,
01:00:21smashed and then left flat so they'll cook in seconds.
01:00:24Okay.
01:00:25Maybe not just actually seconds,
01:00:27maybe a couple of minutes.
01:00:28Right, so then I've got my pan on.
01:00:31So, this is my pan.
01:00:31It's going to be hot.
01:00:32I'm going to chop some garlic
01:00:33and you're going to help me with my rice.
01:00:35So, we're doing a herby rice.
01:00:37So, in Mexico, they've got so many different herbs.
01:00:40Llevo de conejo, acuyo,
01:00:42all sorts of stuff we can't get over here.
01:00:44Mm-hmm.
01:00:45And so, in the restaurants,
01:00:46we try to put different herbs
01:00:49to try and get that type of flavour.
01:00:51Is there any you can't replicate?
01:00:52I mean, Ojasanta is growing in my house at the moment.
01:00:56It's an amazing leaf.
01:00:56A lot of the herbs have a kind of anise flavour
01:00:59and that's why we do a lot of tarragon.
01:01:02We mix in our, in quite a lot of our things,
01:01:04we mix tarragon, chives, parsley,
01:01:06because it's not, you know,
01:01:07people think it's just coriander
01:01:09and it's just not.
01:01:10Mm-hmm. Not the case.
01:01:10Okay.
01:01:11So, that's why you're doing this herby rice,
01:01:13which we now do in the restaurant,
01:01:14and much fresher with lime and butter.
01:01:16It's just really good.
01:01:18Okay.
01:01:18So, herby rice, garlic, spring onions,
01:01:22fry that off.
01:01:23Yeah, in butter.
01:01:24Toast the rice in with some stock.
01:01:26Yeah, exactly.
01:01:27All that.
01:01:27And so, in the meantime, in the pan,
01:01:29what I did was, earlier,
01:01:31we've done some lovely fried lemons,
01:01:34they get caramelised in the oil, it's delicious,
01:01:36and then in the pan, same pan.
01:01:38In this dirty old pan.
01:01:40Yes, you can see all this.
01:01:41In this dirty old pan.
01:01:42Right.
01:01:42I've got lots of, like, burnt lemon stuff going on,
01:01:45which is going to be delicious.
01:01:46Bit of bitterness, citrus, all those flavours.
01:01:49So, it's going to be a real assault of flavours.
01:01:51Okay.
01:01:51And I'm now going to pick my tarragon.
01:01:54Quite hard to find tarragon,
01:01:55but actually, in the summer, it grows quite well.
01:01:57It's not in every shop, I tell you.
01:01:59There's also Mexican tarragon.
01:02:01In my market, they sell Mexican tarragon.
01:02:03What's the difference?
01:02:03All the time.
01:02:04It's a bit more funky, the Mexican tarragon.
01:02:07It's a bit, um...
01:02:08Like, more anicidi?
01:02:09Stronger, more anicidi,
01:02:11got lovely yellow flowers,
01:02:12and it's just delicious.
01:02:15So, yeah, I love tarragon.
01:02:16So, the chicken piccata is an Italian...
01:02:20Yeah, so the piccata means kind of pounded,
01:02:24but actually, I find there's a lot of similarities
01:02:26between Mexican and Italian.
01:02:28I mean, apart from anything else,
01:02:30Mexico gave you the tomato.
01:02:32Yeah.
01:02:32It's going to put it out there.
01:02:33That's it.
01:02:33Like the rhubarb given.
01:02:35Yeah, exactly.
01:02:36So, um...
01:02:37I'm trying that, I should say.
01:02:38So, um...
01:02:39Yeah, I think...
01:02:40I think this is going to be...
01:02:42This kind of just kind of came to me
01:02:44like a moment of inspiration.
01:02:46So, we're going to also put chipotle in.
01:02:48So, chipotle...
01:02:49I love the fact you're using Mexican chilies, by the way.
01:02:51This dish I've also done with guajillo,
01:02:54which is sweet and fruity,
01:02:55which my children like eating
01:02:57because it's just a bit milder.
01:02:59So, look, my garlic, can you see it?
01:03:02It's lovely and caramelised.
01:03:04OK.
01:03:04And, like, gorgeous.
01:03:05And the capers are kind of a bit crispier and funkier.
01:03:08And then we're just going to put them here
01:03:10and then put our chicken in.
01:03:13So, Tommy, what's going on in Oaxaca restaurant group right now?
01:03:17Er, well, you know, playing with all our chilies.
01:03:19I think we've got about ten chilies on our menu at the moment.
01:03:23We love playing with the chilies.
01:03:25We've got chocolate...
01:03:25We've got chocolate...
01:03:25We've got chocolate menu, it says here.
01:03:27Oh, my God, we've got amazing chocolate tacos.
01:03:29They are insane.
01:03:31They are really fun.
01:03:32Yeah, we've been doing a collab and they are so delicious.
01:03:35I can't believe it's taken us 15 years to put chocolate taco on our menu
01:03:40when chocolate is one of the basic Mexican ingredients.
01:03:44But there we are.
01:03:45Cherry.
01:03:45We've got one with cherry ripple ice cream.
01:03:47It's very good.
01:03:48Oh, yum.
01:03:48Yeah, it's very, very good.
01:03:50And I like...
01:03:51I like a cherry in a cocktail.
01:03:53But also...
01:03:54He doesn't love a cherry.
01:03:55So, salt and pepper on these chicken.
01:03:58High and high.
01:03:59And we're going to caramelise them on both sides.
01:04:02Mm-hmm.
01:04:02Drop this tarragon.
01:04:04Get that chipotle in.
01:04:05I'm putting a bit of honey because we've got lots of astringency
01:04:08from the capers and the lemons.
01:04:11And there we are.
01:04:13Er, now the other thing you're involved in,
01:04:14Chefs in Schools.
01:04:16That, Charity Chefs in Schools.
01:04:17It's so good.
01:04:18Er, big announcement this week.
01:04:19Yes.
01:04:20So, on Monday, we are announcing the School Food Project,
01:04:24which is so exciting.
01:04:26So, we are teaming up with four other major charities.
01:04:29Okay.
01:04:30To put, er, really, like, fresh, delicious cooked food
01:04:34and cooked from scratch in schools.
01:04:36Well done.
01:04:37Like, Chefs in Schools is all about, er, putting delicious food
01:04:41in schools.
01:04:42And that's what this project is about.
01:04:44Yeah.
01:04:44There are now half a million kids from September.
01:04:46Um, putting, um, half a million extra kids from September.
01:04:51Right.
01:04:52Having food in schools.
01:04:54Um, so, it's a really good moment.
01:04:56It's a really good moment.
01:04:56Great, great thing to do.
01:04:57And for the first time in ten years, they're reviewing
01:04:59all the school food standards.
01:05:00So, it feels like a proper moment.
01:05:02Yeah.
01:05:02Where kids are just going to get decent food in schools again.
01:05:04Well, I, I, exactly.
01:05:05And then, I suspect, you know, the, the take-up on food, the interest in food, that's where
01:05:10it all starts, right?
01:05:11I mean, I think so.
01:05:11If everything comes from a, er, hot box, that's made at nine o'clock in the morning
01:05:15and served at one in the afternoon, it doesn't taste of anything.
01:05:18What's so exciting is that we've, in the last seven years, we've proven it's completely
01:05:22possible for food, food at cost, that is delicious.
01:05:26And the chefs are the educators in the schools that we're in.
01:05:28So, they teach kids the enjoyment, the pleasure we get from food.
01:05:31I feel like, talking about the music, food is one of the most basic pleasures we can have.
01:05:36And why should kids on low incomes not have that access to the culture of it and the pleasure?
01:05:40So, I think it's amazing.
01:05:42Really fun.
01:05:42Really fun.
01:05:42Well done, you.
01:05:43So, there we are.
01:05:44We've got the chicken.
01:05:45I'm going to put this on the plate now.
01:05:47And we're going to start building up the sauce.
01:05:49So, it's basically montaging.
01:05:51So, we've got some wine here.
01:05:53I'm going to just reduce this a little bit.
01:05:54We're going to pour the wine in.
01:05:55So, degloze the pan.
01:05:57There we are.
01:05:58Get some of that lovely pan juices scraped off.
01:06:01Reduce that off a bit.
01:06:03In we go.
01:06:04And then I've got some butter.
01:06:05So, we're basically going to whisk in butter.
01:06:07And the chipotle.
01:06:08The tarragon.
01:06:09The honey.
01:06:10And then some lemon.
01:06:11Basically, it's kind of a slap around the face of flavours and taste sensations.
01:06:15So, like a good slap around the face?
01:06:17Yeah, like a good one.
01:06:18Like the ones you were giving Nicholas earlier.
01:06:22And tell us about your cookery classes your day.
01:06:25Oh, yeah.
01:06:26So, I'm obsessed.
01:06:28I guess because of chefs in schools.
01:06:30I'm obsessed about food culture and just learning how to cook.
01:06:34So, I've decided just starting doing some online cooking classes.
01:06:38So, you know, you can tune in 30 people doing live cooking.
01:06:41I did them in Covid, in lockdown.
01:06:44And they were really popular.
01:06:46And it means it's quite accessible.
01:06:48Like, it doesn't cost a fortune.
01:06:50But you've still got that kind of community aspect where you're live, you're doing it together.
01:06:54It's really fun.
01:06:55So, we'll be doing that.
01:06:55So, it's a cook-along?
01:06:57It's a cook-along.
01:06:58So, you tune in, you basically buy a ticket and then they're going to be fortnightly.
01:07:02Nice.
01:07:02On a Monday night, you know, when you're sitting there, not doing much.
01:07:05Yeah.
01:07:05Cook together and then you get to go and eat it.
01:07:08So, yeah, it's quite fun.
01:07:09Nice idea.
01:07:10Lemon, sorry, lime, zest and juice.
01:07:13Yes.
01:07:13Definitely get the zest in there, get the juice in there.
01:07:16Now, I'm putting this chipotle in here.
01:07:17So, chipotle is a smoked jalapeno.
01:07:20But there are lots of different types of smoked chilis.
01:07:22And this is my homemade chili paste.
01:07:24I make it at home because it's just so much better.
01:07:27And then you can batch up the chilis.
01:07:29You know, a bit of pasilla there, a bit of ancho, a bit of guajillo.
01:07:33But you can just buy chipotle and adobo from the supermarkets as well.
01:07:37So, this is a mix of those?
01:07:38This is a mix.
01:07:39This is like my kind of magic chili paste I make at home.
01:07:42Which I'm kind of getting low on.
01:07:44I think I'm going to have to make some more quite soon.
01:07:45Nice rice.
01:07:46Yeah.
01:07:46So, there we are.
01:07:47Right.
01:07:48So, there we are.
01:07:49There's the sauce.
01:07:50Both these recipes are in your latest book?
01:07:52They are for my book that came out last year, which is kind of fun.
01:07:55And this is the one we made earlier.
01:07:58Nice.
01:07:58Which I'm going to put our spring over here.
01:08:01A warmer.
01:08:02OK.
01:08:03Put that off.
01:08:04Take that.
01:08:05Take this pan out.
01:08:07There we are.
01:08:08So, what?
01:08:08So, chicken...
01:08:09Well, we did one earlier.
01:08:10Back to...
01:08:11We've got it here.
01:08:12OK.
01:08:13It's just...
01:08:14So, chicken out.
01:08:15Fully cooked.
01:08:15So, we're going to put that...
01:08:16The chicken will finish in the sauce.
01:08:18OK.
01:08:19So, look.
01:08:19Basically, we put this back in.
01:08:21I'll show you.
01:08:22OK.
01:08:22That goes in there.
01:08:25And then the capers and the lemons go on top.
01:08:27And it is absolutely delicious.
01:08:29And it's the kind of thing you can just cook when you've got your girlfriend or your boyfriend.
01:08:33Or...
01:08:34It just takes very little time.
01:08:35You can do all the prep in advance.
01:08:37Can you be married?
01:08:38Er...
01:08:38Would you be married?
01:08:39No, could you be married and serve this?
01:08:41You said boyfriend, girlfriend.
01:08:42You could be married.
01:08:43You could be married.
01:08:43This is good for married people too.
01:08:45I mean, my husband...
01:08:45My husband likes this dish when I make it for him.
01:08:48Definitely.
01:08:48There you go.
01:08:49So, if you're married and you want to make this dish...
01:08:52Yes.
01:08:52There you are.
01:08:52Or if you've got a boyfriend or a girlfriend, you can find the recipe at bbc.co.nk forward
01:08:55slash Saturday Kitchen.
01:08:56And back.
01:08:57Scan the QR code below and it'll take you straight to this dish.
01:09:00OK.
01:09:00There we are.
01:09:01We can taste this.
01:09:02Er...
01:09:02Right.
01:09:03OK.
01:09:04We've got it.
01:09:04And then you just match the flavour.
01:09:06Make sure you've got the flavours balanced.
01:09:08Mmm.
01:09:09Happy?
01:09:10Let's just give that an extra squeeze of lime.
01:09:12OK.
01:09:12Yep.
01:09:13OK.
01:09:14There we are.
01:09:15Nice.
01:09:15OK.
01:09:18What's it called?
01:09:19It's called chicken piccata with chipotle, tarragon and lemon and a Mexican herby rice.
01:09:25Nice.
01:09:30Clapping everything today.
01:09:33Right.
01:09:33Let me bring this over.
01:09:35Er...
01:09:35Here.
01:09:36Just join it.
01:09:37Help yourself.
01:09:38Look at that.
01:09:39Oh!
01:09:40Very good.
01:09:41It smells amazing.
01:09:42Right.
01:09:42Amazing.
01:09:43What's in the blue bottle?
01:09:44What's in the blue bottle?
01:09:46Blue none.
01:09:47So...
01:09:47Again, it's not blue none.
01:09:49That's the thing.
01:09:49So for some of us, if you're over a certain age, the blue bottle is slightly triggering
01:09:55in a way that it just makes you think of, you know, wines of old in blue bottles.
01:09:59Forget all of that, because nowadays, wines in blue bottles are very trendy, Matthew.
01:10:03A lot of Albarino is in blue bottles, but this actually is French.
01:10:07Oh, gosh.
01:10:07Well, I know.
01:10:08You're all over it.
01:10:09But this one actually is from France.
01:10:11It's muscadel.
01:10:12It's new in Aldi, 9.99, from their specially selected range.
01:10:17I was so excited when I tasted this for the first time, and I've been waiting for the right
01:10:21dish to put with it.
01:10:22So when this came through, I just knew it was going to work, because this is so fresh
01:10:27and lemony, and it really cuts through the sauce there.
01:10:30Muscadel is a grape.
01:10:32It's not to be confused with muscat, although it does have a similar light, fresh, slightly,
01:10:39very sprightly, exactly.
01:10:41And for 9.99, this is just the most perfect, like, bright, summer weather, sipping wine.
01:10:48This is going to go with so many different foods, but when you've got all the lovely fresh
01:10:51herbs in like that.
01:10:52It's a lovely Italian vibe.
01:10:54Marana glass.
01:10:55It does it, doesn't it?
01:10:56Yeah, exactly.
01:10:57Yeah.
01:10:59Muscadel.
01:10:59Muscadel, especially selective muscadel.
01:11:01It's delicious.
01:11:02The combination is perfect.
01:11:03Who's tried it?
01:11:04Nicholas?
01:11:05Love it.
01:11:05Happy?
01:11:06Yeah, great.
01:11:06The herbs and the lemon.
01:11:07I think the lemon and the butter, those are the, like, that goes...
01:11:10Lemon butter dill.
01:11:11Yeah.
01:11:12Dill.
01:11:13Yeah.
01:11:14Good with that, Jack.
01:11:15Can I ask, I'm sure you've been asked this 100 times, when did you fall in love with
01:11:19Mexican food?
01:11:2034 years ago.
01:11:21Went backpacking around Mexico, and I just, something about the country gripped me.
01:11:25I think it's that thing where everyone eats well, doesn't matter what your budget is.
01:11:29Kids on the street appreciate food.
01:11:31And that really called to me, because that's, all we did when I grew up was eat.
01:11:35All right.
01:11:35So, well, we slept a bit.
01:11:38Right, so we're going to soon find out whether you voted for Jack's Food Heaven, or hell,
01:11:42kind of.
01:11:42But first, Nigella's got a scrumptious squid supper.
01:11:57Countless recipes start with an onion.
01:11:59But 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.
01:12:16This is just so joyously easy going.
01:12:20It's all about flavour, not finesse.
01:12:25A bit of fennel.
01:12:29Let's halve it.
01:12:33Try and remove the core.
01:12:39And as for the rest, let's chop it, tubey bits and all.
01:12:45And a couple of cloves of garlic.
01:12:48Not 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.
01:12:58But when it's squished like 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,
01:13:14it doesn't lose its fabulous flavour.
01:13:17Oh, I love those colours.
01:13:19And here is the joy of this.
01:13:21The squid goes in just as it is, not chopped.
01:13:34Tentacles always fabulous.
01:13:40There are really two ways to go with squid.
01:13:42You either cook it quickly at a high heat or go low and slow.
01:13:47And this is low and slow.
01:13:53And because the fennel and the squid both give out quite a bit of liquid,
01:13:58really this is about softly braising rather than frying.
01:14:06So you can see now that the tentacles are beginning to curl
01:14:10and have turned a wonderfully rosy terracotta at the edges.
01:14:14And the body of the squid has lost its translucency.
01:14:17So, on with the dance.
01:14:20Some orzo pasta.
01:14:24And a can of tomatoes.
01:14:31A good squirt of tomato puree, just to boost the tomatoeyness.
01:14:37And whenever I use canned tomatoes, I always swill out the tin with water.
01:14:42Get every last drop.
01:14:44And in it goes.
01:14:48A little souvenir from a holiday.
01:14:51A splosh of ouzo.
01:14:57Don't be alarmed by this or by the fennel.
01:14:59Even those who profess aniseed antagonism love this.
01:15:05If you don't have ouzo, you could use vermuth.
01:15:08I'd be happy with red or white.
01:15:12It's important not to season at this stage.
01:15:15Not 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.
01:15:47Clamp on a lid.
01:15:49And into the oven.
01:15:57The moment of truth.
01:16:01That's everything I wanted to see.
01:16:04Now it needs some water.
01:16:17You need to give it a good, gentle stir.
01:16:22And the important thing is to get all the sticky bits from the bottom.
01:16:26There's so much flavour in those bits.
01:16:30According to Terry Pratchett, burnt sticky bits were a food group.
01:16:38And since I didn't season before, it's time to go hardcore now.
01:16:42But let's taste.
01:16:46It's quite a bit of salt.
01:16:52Some pepper.
01:17:14Mmm.
01:17:14Perfect.
01:17:16I'm going to have to stop myself from eating it all now.
01:17:20I've got a forest of dill.
01:17:22I can have some more on the table when we eat.
01:17:24But for now, we'll stir this in and put it back in the oven just for ten minutes with the
01:17:29lid off.
01:17:37A bowl of this with a crisp green salad.
01:17:40Food for the Greek gods.
01:17:41Food for the Greek gods.
01:17:42Food for the Greek gods.
01:17:48Syphilous food for the Greek gods.
01:17:55Food for the Greek gods.
01:17:56Mmm.
01:17:56That's a good bit here.
01:17:57Oh, it smells very nice.
01:18:09now has everyone got tentacles okay oh my god I'm going to give you a tentacle
01:18:25thanks Nigella right time to find out whether it's food heaven or food heaven for Jack so it could be
01:18:29food heaven this one was ramen fillet steak because you like the way I cook steak and in like a
01:18:35ramen way
01:18:36because your kids are really into ramen or something they got you in my son is obsessed I took him
01:18:40to
01:18:40the sumo at the Royal Albert Hall like a year and a half ago and since then he's obsessed with
01:18:43everything Japanese I was just reaching to start cooking I was sorry so it could be the other
01:18:48heaven which was hell which is venison ragu thank you to everyone who voted I can tell you that 58
01:18:54percent went for the ramen oh wicked I've been clapping all the way through the show and now
01:19:03we're fresh out of clarity yes exactly brilliant right you do so with those you know what you're
01:19:09doing the yes dripping veg you like a lot of veg I was told yes love it not you although
01:19:17you do
01:19:17veg very well I had a great veg dish last night yeah thank you peas what was it peas and
01:19:23lean beans lentils
01:19:24yeah right I'm gonna go with this so we're gonna cook this pretty pretty rare because you eat steak
01:19:32tata I do love yeah so let's go along those lines that's probably my sort of final dish oh really
01:19:38yeah
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
01:19:44and being fascinated kind of grossed out by it but also like intrigued especially because in in the way
01:19:51it's made like at the table it was the first time I'd sort of seen anyone really cooking preparing
01:19:55outside of the house like really going for it the master cloud the process going back to what we're talking
01:19:59about for so I used to be fascinated it was one of those things I can't wait I'm old enough
01:20:02to like
01:20:03steak tartare and then the day finally came and now it's my yeah it's done well it's delicious it's
01:20:09so really really delicious so good right I love how there's always a special guy in the restaurant to
01:20:13do it you know what I mean like it's in a good rest in a good restaurant yeah I mean
01:20:19it is one of
01:20:20those things that it can be done quite badly or can be done right okay so Nicholas is on the
01:20:26veg let's
01:20:26go on with the broth so I've got some beef stock in here I'm going to chuck in some miso
01:20:32and some
01:20:33soy let's get that scary in there just to heighten those flavors we got can we have some sliced garlic
01:20:39and yes chili if you can make the noises too that's fun boom just keep the noises going I love
01:20:50it soy cured egg yolk
01:20:52sounds weird quite delicious is just in well soy sauce leave it for about 30 40 minutes and it just
01:21:01just kind of that's a good just a little bit just hold that's it uh right let's go with that
01:21:07um oh by the
01:21:08way um I had a nice message from uh janara katana good morning uh sends his love my jack's one
01:21:16of the
01:21:16nicest guys he's he's one of the nicest men isn't he yeah and phenomenal just phenomenal yeah so he's a
01:21:22good hugger too and I was watching and also Nicholas not to leave you out I had a message on
01:21:27Instagram
01:21:27uh some people uh home came back from your restaurant in Stockholm who ate the dish that
01:21:32you were cooking today great wow the world is so connected isn't it yeah thank goodness for
01:21:38Instagram yeah I'm happy the restaurant's doing well with me not being there being with you
01:21:44not going to yes right uh so let's talk about the tour we haven't really touched on that
01:21:49so you've got the Albert Hall gig yeah we've got the Albert Hall gig which is like I said it's
01:21:54going to be an emotion on that it's kind of I mean a lot of people we were just talking
01:21:58about
01:21:58at the table keep asking me how we're going to do it because a lot of people shop to the
01:22:01rollout ball hall and it's kind of they sometimes just bring what isn't necessary their show they
01:22:06go for it but we've actually really wanted to keep it as intimate as possible it's one of those
01:22:10bizarre venues that with all of its grandeur it still feels very intimate yeah can you make it
01:22:16intimate I think you can I mean I think the venue in itself I've gone to see from ballet opera
01:22:21rock
01:22:21concerts singer-songwriters and somehow if it's done authentically and genuinely it does feel
01:22:27very intimate and I kind of want to bring there it's like this man I think the best part of
01:22:32this
01:22:32the reason I love to come on this show intimacy it's the intimacy that's why I'm here yeah no it's
01:22:39the process we get to see how it's done like if this was a show where you just came on
01:22:43and showed
01:22:43people food and eat us eating it wouldn't be that the process is what makes it awesome so that's kind
01:22:48of what we want to do at the rollout ball it's the same it's my band for 20 years yeah
01:22:52it's the guys
01:22:52playing on the record rather than I don't know put on a show I really want people to come and
01:22:57see
01:22:58how it's done how people play how these guys play how the music is made so it gives the sort
01:23:02of the
01:23:03same feeling that it does here and do things like do you like restart the things like yeah do you
01:23:09know
01:23:09what let's start again yeah any people like that I don't know I mean that's where we are now there
01:23:13it was we definitely had a phase where with the show really mad at it had to be like yeah
01:23:17the
01:23:17perfection and we had that phase and also stylistically with the music we were making
01:23:22that really work no with this album no I feel like we're too old to be perfectionist that was just
01:23:29a
01:23:29time but I think that's that's the intimacy we were just talking about is that if you if you start
01:23:34and
01:23:34it's not quite right let's do that again I think people like that totally unless it's just I mean I've
01:23:38been to a few shows and I've seen bands play twice and they do the same mistake in the same
01:23:42place oh
01:23:43really then I kind of wince a little bit at that yes I can guarantee we make mistakes without
01:23:47rehearsal like we will we will definitely I think that's endearing guaranteed that's like us
01:23:54part of the process I'm sure I had on it there was a podcast I listened to I didn't think
01:24:00it's
01:24:00called um what's the trick yeah and you were talking about how when you were kind of figuring out
01:24:06you how you were going to be on stage and so one time you went out and you'd been to
01:24:10see um Ray
01:24:11I'm on time someone to exactly and so you thought right I'm I'm gonna do the thing where I don't
01:24:17exactly I'm not going to talk between shows and your wife was like why are you being weird you know
01:24:22you never stop talking why are you so quiet you and I love you were like that's the last time
01:24:29I
01:24:29ever tried to do something other than just yeah yeah I think Miles Davis says you have to imitate
01:24:34before you can innovate yeah I love that I was learning I was learning I mean I've been
01:24:38imitating until quite recently I'm and it still creeps in there are times where in my mind I think
01:24:43I'm Neil Young and Crazy Horse and all that but I think you get more you try one can only
01:24:48hope but
01:24:49I think with confidence you do sort of give in to the fact that you are what you are yeah
01:24:53and this
01:24:53is what it is yeah and I think that does it does take experience some some people I know some
01:24:58artists
01:24:59have it when they're kids yeah I've seen authenticity yeah I've seen the artist that they do have it
01:25:04when they're 18 yeah I didn't it took me a long time of yeah imitating to really find you know
01:25:09what this is actually what I like when you work with great artists yeah that's actually what they
01:25:17teach you yeah just do you just do you because there's no other you yeah like if you imitate good
01:25:21luck you might be great at it but there's probably so there's probably a lot of other people imitating
01:25:24that same thing yeah and the original will always be better than you yeah because if you do find what
01:25:29you're doing it doesn't have to be great or perfect but it's you it's it's something unique yeah but for
01:25:33me that
01:25:33took a while to get comfortable with that I love that it's brilliant great message for kids
01:25:37Helga yes what would you drink with something like this so I have gone to Italy obviously as I
01:25:43promised to we could have gone with your and my favorite wine a vermentino from Portofino but it
01:25:50turns out you bought it all so there isn't any left I might have sold out in the whole of
01:25:54UK it's all in my
01:25:55house exactly so actually we've got a rose a this is from Bardolino which is near Lake Garda in Italy
01:26:02eight pounds from M&S La Fioritura my Italian is not very good but I call it the Bardolino
01:26:11Chiareto Chiara means pale I love the color and it's a so they've been doing pale rose up here for
01:26:17years like it's not a new thing here and it's just such a lovely wine made to go with fresh
01:26:23flavors like this
01:26:24especially when there's a little bit of spice involved it was really good oh there it is that
01:26:29was very fun that worked for me buddy good all right we're nearly there okay so if you want your
01:26:44meat cooked more than that obviously to whatever you know where you want but we were going to go for
01:26:49that what's it that's steak tartare kind of do you serve pickles with us I would serve pickles
01:26:54but you know what I've completely forgotten to but yes my daughter's obsessed with pickles like
01:27:01everything is pickles that would be really nice what I am saving though it's crispy chili oil because I
01:27:06love it yeah it goes with everything well here's the broth and that so when you take you go out
01:27:15on
01:27:15your tour you've got like 29 dates somewhere do you do you look did you go to countries where you
01:27:20want
01:27:20to eat because I know food is a big thing for you I mean I want to read in every
01:27:24country there's there
01:27:24isn't a contract and think of where I'm like I'm not yeah I'm not into the food stay I would
01:27:29never say
01:27:30it live on TV no but we're very fortunate everybody in in in the band I think there's a
01:27:40close link between musicians and chefs like actually a lot of guys I work with we've all I've worked in
01:27:44a
01:27:45kitchen at one point a lot of my band has worked in a kitchen are we throwing the script so
01:27:49we all
01:27:52we're all foodies on tour yeah and do you make you make time for it yeah sit down yeah that's
01:27:58a big
01:27:58thing also the catering that we sometimes get the fortune to take with us is always something we
01:28:03all take very very seriously this looks incredible by the I'm never gonna be able to do ramen at home
01:28:08again yeah it does who it's quite spicy yep whoo I wish I'd been paying attention to what you were
01:28:20doing yeah it's on the website okay it's all good you are good we are good bottom of the screen
01:28:26you know the score I've been saying it all morning and a half of it so anyway you tuck into
01:28:31that lovely
01:28:32Savita and that's all for us today on Saturday Kitchen Live thanks to our inspirational line up
01:28:36Nicholas, John, Tommy, Helen and of course Jack all the recipes from the studio on the website
01:28:40bbc.co.uk 4 slash Saturday Kitchen there's more best fights for you tomorrow morning at 9am on BBC2 and
01:28:46I'll be back
01:28:47here live next Saturday with Nathan Outlaw and Andy Oliver so enjoy the rest of your weekend bye for now
01:28:52bye bye
01:28:53bye bye
01:28:54that's so good
01:28:55you
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