Saturday Kitchen - Season 2026 Episode 18 - Matt Tebbutt, Vivek Singh, Donna Hay, Lucy Beaumont and Olly Smith - video Dailymotion

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Transcript

00:00:01Good morning, we've got an unbeatable buffet of food and fun to bring you a burst of sunshine to your

00:00:05bank holiday weekend, whatever the weather's doing outside.

00:00:08This is Saturday Kitchen Live.

00:00:31Good morning, welcome to the show. We've got a couple of culinary titans in the kitchen this morning.

00:00:36Donna Hay and Vivek Singh are serving up sensational dishes designed to titillate our taste buds.

00:00:41And Ollie Smith's pouring the best bargains he could find on the supermarket shelves.

00:00:45Now our special guest today is Hullivan actress, writer and comedian.

00:00:49She has the incredible skill of turning the ordinary into the extraordinarily funny.

00:00:54The title of her new tour, Bad at Quiz Shows, Good with Weirdos, proves we've got a lot in common.

00:01:00So I'm delighted to welcome her to the kitchen, to Lucy Beaumont.

00:01:03Hooray!

00:01:04Hello, Lucy Beaumont.

00:01:05Hello.

00:01:06So yeah, you're terrible at quizzes.

00:01:09Yeah, amongst other things.

00:01:11Yeah, I'm terrible at quizzes.

00:01:12It's not the only thing I'm bad. Are you really?

00:01:13Yeah, yeah, awful.

00:01:15I tried to steer clear of them. I did one with Ollie once, he was so disappointed.

00:01:19Very, very, very disappointed.

00:01:20Ollie wins everything I does.

00:01:22I mean, if you imagine the school prefect, that's Ollie.

00:01:25You imagine the one who was dragged in to make up the numbers.

00:01:28Oh, no.

00:01:29Basically.

00:01:30Which one did you do?

00:01:32Oh, countless. But with him, it was Weakest Link.

00:01:34Oh.

00:01:34And yeah, it was...

00:01:35Yeah, yeah.

00:01:36Well, you did the best.

00:01:36I answered two questions, both of them were wrong.

00:01:38They gave me the benefit of the doubt and won.

00:01:40Yeah, they did.

00:01:40They were both wrong.

00:01:41I'm awful.

00:01:42I will always stand by you, Matt.

00:01:43It's not about winning, it's about taking part.

00:01:45It is for you.

00:01:46It is actually about winning.

00:01:47It is about winning.

00:01:48But you actually forgot to rehearse for MasterChef.

00:01:52MasterChef, Mastermind.

00:01:53Oh, it was...

00:01:54Well, Weakest Link.

00:01:55I spent longer saying bye to people afterwards than I did in the studio.

00:02:00Oh, that's right.

00:02:01It was nice.

00:02:02Yeah, Mastermind.

00:02:03Nice to say goodbye to people.

00:02:04My poor granddad, he rang and he said, can you stop going on these quid shows because I live in

00:02:08a cul-de-sac and I can't get away from the neighbours.

00:02:15Well, listen, we're going to talk about the tour and much more a little bit later on.

00:02:19Let's see what's on our special board this week.

00:02:21Now, Donna, you've just jetted in from the States.

00:02:24You're on your little world tour.

00:02:26I am.

00:02:27And you're bringing in a bit of a ray of sunshine.

00:02:29I am.

00:02:29For the bank holiday weekend, I am cooking up the most delicious yet stunning chilli honey-glazed salmon.

00:02:37And there's a nectarine and radicchio salad as well.

00:02:42Pickled nectarines, really lovely in summary.

00:02:44Yep.

00:02:45And then we've got a cucumber and celery salad.

00:02:47Very nice.

00:02:48Beautifully styled.

00:02:49We'll be beautifully styled.

00:02:50I've been teaching you for the past two days.

00:02:53I'm expecting big things.

00:02:54I don't want to have to be...

00:02:55Okay.

00:02:56I want to lay you down.

00:02:57Light fingers.

00:02:58And, Vivek, congratulations.

00:02:59You're celebrating 25 years of the Cinnamon Club.

00:03:02Thank you, Matt.

00:03:03And you've got a dish for us that basically showcases what you do.

00:03:06Well, exactly right.

00:03:07Yeah, just celebrating the best of both worlds.

00:03:09So, I'm doing a full-on celebration of British lamb.

00:03:11Okay.

00:03:12It's just coming into season now.

00:03:14I'm doing a tandoori-style lamb chop.

00:03:15I'm doing a fenugreek-flavoured mince.

00:03:18And I'm doing a beautiful, unctuous nihari sauce made out of the bones.

00:03:22Beautiful.

00:03:23Absolutely delicious.

00:03:24Look forward to that.

00:03:25Big, bold flavours.

00:03:26Big, bold shirt.

00:03:27You're looking great as well.

00:03:29Nick Kershaw meets Pierce Brosnan.

00:03:31Oh.

00:03:33There's a tree by a river near a hole in the ground with James Bond in it.

00:03:36That's what I'm thinking.

00:03:37I like that.

00:03:38Thank you so much.

00:03:38I heard him on the radio the other day.

00:03:39Did he?

00:03:40How was he?

00:03:40It was good.

00:03:41Shall I tell you about wine now?

00:03:42Yeah, tell me about wine.

00:03:42I've got an amazing fizz from Burgundy for Donna, which is beautiful, elegant and summery for Vivek, an astonishing modern

00:03:49icon from Western Australia.

00:03:51And heaven and hell, both light, both elegant, both sultry.

00:03:53No, I'm not wearing any socks.

00:03:54No socks?

00:03:55None at all.

00:03:55Nudy ankles, Matt.

00:03:56What's that?

00:03:57It's hot in here and I'm doing something risque.

00:03:59Can't do that in this country.

00:04:01I'm doing it now.

00:04:02We do that abroad.

00:04:03I know, but I'm doing it.

00:04:04Very risky.

00:04:05I'm not sure about that.

00:04:05It's nice, Ollie.

00:04:06Little skinny holiday.

00:04:07There's socks without socks.

00:04:08Well, I'm wearing deck shoes.

00:04:10It's all about.

00:04:10You need a little ankle bracelet.

00:04:12I'll have it if you'll give it to me.

00:04:15OK, that's nice.

00:04:17Bit of sparkle.

00:04:18Now, Lucy, here's lack of socks aside.

00:04:21Lovely ankles, though.

00:04:22Thank you so much.

00:04:23Do you moisturise them?

00:04:24I do.

00:04:24They're slender.

00:04:26Like swans necks.

00:04:28You've got ankles.

00:04:29Yes.

00:04:29Flimsy.

00:04:30Built for dancing.

00:04:31Flimsy ankles.

00:04:32Where's the beak?

00:04:33Well, on the end of my toes.

00:04:34Five little feet on the set.

00:04:36There's probably a website for those.

00:04:38What do you think?

00:04:39Why don't you set one up?

00:04:40You've got it.

00:04:40Anyway, back to Matthew.

00:04:42That's a second of turn already.

00:04:44Now, Lucy, end of the show.

00:04:45Food heaven, food hell.

00:04:45What are you loving?

00:04:47What food do you love?

00:04:47Well, I love, I really, I mean, I love, like, roast.

00:04:50I like, you know, heavy food.

00:04:52You like heavy food?

00:04:53Yeah.

00:04:54Yeah.

00:04:54I like beet.

00:04:55Like, my favourite would be, like, beef, but in a really rich, thick gravy.

00:04:59OK.

00:04:59It doesn't matter what the weather is.

00:05:01Not, you know, when they do it, like, light, like a water, or when they just give it, like,

00:05:05is it called, um, jus?

00:05:07Jus.

00:05:08Are you thinking jus?

00:05:09Yeah.

00:05:09OK, that's not for you, no.

00:05:11No, it's criminal.

00:05:12OK.

00:05:12So, thick, sticky gravy.

00:05:15Yeah, yeah, that's what I like, yeah.

00:05:15And what about hell?

00:05:17Er, hell, well, I don't get pork.

00:05:19I don't get what it is.

00:05:20I mean, yeah, I know I'm baking sausages, but, like, what, what is it?

00:05:24Why do you need it?

00:05:25You've got chicken and you've got beet.

00:05:27Why do you need pork?

00:05:28Why do you need another meat?

00:05:29We just, what does it, what is it?

00:05:31What does it, what does it mean to do?

00:05:32Do you like fat?

00:05:34I bet you don't, do you?

00:05:34Fat?

00:05:35You know, fatty meat.

00:05:36Well, crackling.

00:05:37Yeah.

00:05:37Yeah, yeah, yeah, I do.

00:05:38OK, so you're all right with that?

00:05:39Yeah, what do you mean, like, erm, yeah, yeah, yeah.

00:05:43Yeah, OK.

00:05:43What do you mean, like, on the pork?

00:05:44Yeah, yeah.

00:05:45No, I don't like, but I don't get, why do we need pork?

00:05:48OK.

00:05:49OK, why do we need pork?

00:05:50And what's that crackling?

00:05:51No.

00:05:52OK.

00:05:52Makes a sound.

00:05:53OK.

00:05:54It's very, to me, I just, chicken or beef.

00:05:56Chicken or beef.

00:05:57OK, OK.

00:05:58Well, what Lucy gets to eat at the end of the show is down to you at home.

00:06:01Are you in the mood for a cheeky little beef dish?

00:06:03If so, I'm going to braise the beef cheek in plenty of red wine until it's meltingly tender.

00:06:07I'm going to serve the beef with a pea and puree with some tarragon oil and a deliciously

00:06:12sticky, unctuous sauce.

00:06:15Or do you want me to convince her the pork can actually be perfectly delicious?

00:06:19If so, I'm going to marinate pork belly with some fennel, some lemon, before slowly roasting

00:06:24until the skin is nice and crisp, the meat is meltingly tender.

00:06:28I'm going to serve with an assortment of spring vegetables, some fresh ricotta and a lemon

00:06:32thyme vinaigrette.

00:06:34Yummy.

00:06:34Log on to the website now.

00:06:36You can view the terms of privacy notes as well as you're saying.

00:06:38All of that still has come.

00:06:39Plus, we're celebrating Cinco de Mayo.

00:06:41Yes, Tom.

00:06:42Yay.

00:06:42Be excited.

00:06:44Bernando Pro, who runs the groundbreaking Mexican Churria.

00:06:48Churria?

00:06:49Churria.

00:06:50Churria.

00:06:51Say it in an Australian accent and skip over it.

00:06:53He's going to whip us up some of his favourites, churras with a traditional hot chocolate and

00:06:58not one, not two, but three, yes, three delicious sauces to dip them in.

00:07:02Can't wait for that.

00:07:03Right, let's get on with the cooking.

00:07:05Donna, you may know I just come back from Australia.

00:07:09Yes.

00:07:09I had a wonderful trip.

00:07:10I see that glow.

00:07:11I had a wonderful trip to...

00:07:13Gosh, you look good for it.

00:07:14To Queensland, right?

00:07:16Fell in love with the place.

00:07:17Yeah.

00:07:18How could you not?

00:07:18I don't like to talk about it much, but I talk about it all the time.

00:07:23All the damn time.

00:07:23And here you are, real-life Australian.

00:07:25Exactly.

00:07:26Bringing a little bit more sunshine to your life.

00:07:29Right.

00:07:30I'm expecting big things.

00:07:31I know you are.

00:07:31I have been teaching you how to food stall for days.

00:07:33We've done this twice now.

00:07:35Light hands, Matt.

00:07:36I still feel like I don't know what I'm doing.

00:07:38Okay.

00:07:38Right.

00:07:39I am going to get on with the salmon.

00:07:41I've got a beautiful salmon fillet here.

00:07:43I've just cured it for an hour.

00:07:44I really love the way it firms up the flesh and adds a really lovely burst of extra flavour.

00:07:51And yes, it was an accident.

00:07:53Just firming up a little, basically.

00:07:55I'm going to firm it up a little because I'm just going to really cook this quickly under the grill.

00:08:02So a little bit of sugar.

00:08:03A little bit of sugar, a little bit of rock salt, a little bit of chilli flakes and some fresh

00:08:07dill.

00:08:08Okay.

00:08:08After an hour, spin in the fridge, scrape that off because we don't want all that salt there,

00:08:13and put it on a baking tray.

00:08:14Rightio.

00:08:14It's that simple.

00:08:15I mean, this is really my style of summery entertaining.

00:08:18Well, it's a big piece of salmon.

00:08:20It's there for kind of entertaining people.

00:08:22Well, it looks so wow when you finish.

00:08:25Something like that.

00:08:26What?

00:08:27Sorry, I was into my styling in my head then.

00:08:29Oh, I think four to six.

00:08:31Just throw it in the middle of the table.

00:08:32Uh-huh.

00:08:33And I think happy days.

00:08:35Okay.

00:08:35You need to get rid of that.

00:08:38And then we've got these two little salads.

00:08:40Two little salads to put in the middle of the table as well.

00:08:43Mm-hmm.

00:08:44So this one I'm working on here, we've got just some thinly sliced celery, piles of cucumber,

00:08:51some dill.

00:08:52What's in here?

00:08:53Um, sour cream, lemon.

00:08:56Right.

00:08:57Very simple.

00:08:58Maybe a bit of pepper in that would be great.

00:09:00Righto.

00:09:02And then it's all about the decoration, right?

00:09:05It's all about the styling.

00:09:06Yeah.

00:09:07Well, this, I think this combination of this beautiful, unctuous kind of sweet but yet chilly salmon,

00:09:15then with the crunch of the crunch of that, can we just hold for a second?

00:09:18I taught you how to style that.

00:09:19I'm going to do it.

00:09:20Okay.

00:09:21Okay.

00:09:21Okay, should I show you what I've learned?

00:09:23What have you learned?

00:09:24What did I show you?

00:09:25This is the third time I've done this.

00:09:26Okay.

00:09:27Just swirls.

00:09:28And why are we putting the dressing on the bottom, Matt?

00:09:31So you can scoop it all up.

00:09:33Because when you're entertaining, sometimes you get organised, and this is a really good

00:09:38salad to put the dressing on the bottom, the crunch on the top, then you can throw that

00:09:42in the fridge, and it's already done.

00:09:45Matt, you've done that beautifully.

00:09:47Er, I suspect Donna.

00:09:49Oh, you have!

00:09:50Yeah, baby!

00:09:52Go me!

00:09:53That's my boy.

00:09:54Nice peeks, Matt.

00:09:55Nice peeks.

00:09:55Okay, I'm heading off to the...

00:09:57Donna, is there one tip you would give to the average home cook just to make their food

00:10:01look finer?

00:10:03Things look fun.

00:10:04Yeah, just to look a bit better.

00:10:05One tip.

00:10:06I think once the sun comes out, soaking your greens, your celery, your radicchio in nice

00:10:12cold water, ice water, just keeps it...

00:10:15It just revives it, and it keeps it nice and crunchy when you put it out in the lovely British

00:10:20sunshine.

00:10:21Amazing.

00:10:22Well, you've brought out your latest book, which is not just about styling, of course.

00:10:26What's it called, Olly?

00:10:27It's called Donna Hayes, Sunshine Lemons and Sea Salt, and I love it.

00:10:33I mean, this is...

00:10:33How many books have you done?

00:10:3429 books?

00:10:358 million readers worldwide?

00:10:37What?

00:10:37Well, you can see why.

00:10:38There's really no reason to count any more on it.

00:10:41Wow.

00:10:42That lemon tart, I mean, it just looks great.

00:10:44It's like counting the ladies eggs.

00:10:44I think the key thing about this book, though, is the recipes, obviously, they look tremendous,

00:10:47but it is also all about the flavour, and they are tested to within an inch of their

00:10:52lives.

00:10:53They sure are.

00:10:54And foolproof, and also, if you do want styling tips, they're there as well.

00:10:57We've got a bit of everything.

00:10:58And there's lots of menu ideas at the back of the book, too.

00:11:01So, yeah, you've covered all bases, Donna.

00:11:02Congratulations.

00:11:03I have indeed, Olly.

00:11:04I've got you covered.

00:11:05Wonderful.

00:11:05You know us Aussies, we won't leave you in the lurch, will we?

00:11:07That is excellent styling, Matt.

00:11:10Excellent.

00:11:10Oh, my goodness.

00:11:12I'm so impressed with this.

00:11:13Is this killing you?

00:11:15It is, isn't it?

00:11:15I can tell.

00:11:16A little bit.

00:11:17You know, no, it's not.

00:11:19I taught you you've done well.

00:11:21So, yesterday you came up with this great phrase.

00:11:23It was all about altitude and attitude.

00:11:26I just said, when I was teaching you to style, that a good dish needs a lot of attitude as

00:11:33well as attitude.

00:11:35Altitude.

00:11:36The height.

00:11:37Sorry, you aren't making me panic, because...

00:11:39What am I dressing this with?

00:11:41That little bit of pepper, a little bit of olive oil.

00:11:43A little bit of pepper.

00:11:44And then you can crack on with my nectarines for me.

00:11:46Righto.

00:11:47And don't forget, my skill when I'm entertaining is actually to burn everything.

00:11:51So, if you could keep an eye on that salmon form, that would be great.

00:11:53So, I mean, this actually quite surprised me, and it was, I thought, quite refreshing.

00:11:57I think people at home would appreciate that, that even the great Donna Hay burns things.

00:12:03I get really excited when my friends come over, and my real skill is just burning things.

00:12:08Checking the salmon.

00:12:10Check the salmon.

00:12:13Hang on.

00:12:14No, way off.

00:12:16Right.

00:12:17So, yeah, back to the book.

00:12:20I mean, do you still enjoy doing them?

00:12:23I love it.

00:12:24I mean, what was it, $29, $30?

00:12:25I love it.

00:12:26It's no need to count, but I really, really love it.

00:12:29I do.

00:12:30Look at me.

00:12:31I've been annoying you for two whole days about styling and getting my hands dirty.

00:12:37I don't see it as annoying.

00:12:39Really?

00:12:39I see it as a challenge.

00:12:40Can you pick up my nectarines for me?

00:12:42I'm doing it.

00:12:43Donna, do you find that the curing with the salt and the sugar kind of helps with the cooking,

00:12:49reducing the cooking time as well?

00:12:50It does.

00:12:51It does.

00:12:52It firms out.

00:12:52You know what I was doing?

00:12:53I was, last Christmas, I was videoing some Gravlax videos.

00:12:58So we had a few salmon, of course, because we wanted to jump ahead.

00:13:01So I scraped the cure off after an hour, and I thought, oh, that's okay.

00:13:04I'll grill it and feed it to the children tonight.

00:13:07They won't mind if it's a bit cured.

00:13:09But then what I discovered, it was amazing, absolutely amazing.

00:13:13So it was a little bit of a happy accident.

00:13:16Right.

00:13:17Let's just talk about this salad before I do it all.

00:13:18So plenty of juniper.

00:13:20Plenty of juniper.

00:13:21That's for Ollie.

00:13:22Bit of a gin, juniper.

00:13:23I love it.

00:13:24Always thinking about you, Ollie.

00:13:25Thanks, Donna.

00:13:26Bit of honey, bit of white wine vinegar.

00:13:29Yes, and some olive oil.

00:13:31Bit of olive oil, right.

00:13:32So you pickle the nectarines, just five minutes, and then we're going to use that pickle as

00:13:36the dressing.

00:13:37See, genius, because we're entertaining.

00:13:39We don't have that much time.

00:13:40Genius.

00:13:41So, Donna, this is your 11th appearance on this show.

00:13:44Is it?

00:13:44Apparently.

00:13:45Wow.

00:13:46Yeah, well, after I set the kitchen on fire on that challenge, I did think that I wasn't

00:13:50going to be invited back, but here I am.

00:13:52But here you are.

00:13:53Here I am.

00:13:53I mean, one of the most memorable was the, I mean, during lockdown, you set up your whole

00:13:58sort of kitchen team.

00:14:00Yes.

00:14:00Yes, no one could travel, so I set up my test kitchen back in Sydney.

00:14:06All the lights were on late one Saturday night due to the time change, and we crossed light.

00:14:11It was late.

00:14:12Okay.

00:14:12The neighbours were out.

00:14:13They'd come home from dinner, and I used to have a studio that was near some terrace

00:14:18houses, and all of the neighbours came out after dinner with a glass of wine and sat

00:14:23at the back.

00:14:23Wow.

00:14:24Just looking like it was a shock.

00:14:26Is that what you moved?

00:14:27Slightly.

00:14:29I seem to remember you had a dazzling white hob.

00:14:31Yes, I do, Ollie.

00:14:33Dazzling white.

00:14:34Super, super brilliant.

00:14:36Everything black.

00:14:37Beautiful white.

00:14:37Gleaming.

00:14:38Fresh.

00:14:38Ready for the sunshine.

00:14:40Okay, so you just come back from the States.

00:14:42I did.

00:14:44You're off to...

00:14:45Through Europe.

00:14:46Through Germany.

00:14:47Next.

00:14:48Yes.

00:14:48Yeah.

00:14:49Through Germany, and then Amsterdam, Dublin, and then maybe I'll get a chance to go home.

00:14:54Are you going to have any sort of downtime?

00:14:56Two days off in Dublin.

00:14:57Never been before.

00:14:58What?

00:14:59Yes.

00:14:59You might remember the great Donalskihan.

00:15:02Great city.

00:15:03Oh, you'll have a ball.

00:15:05So...

00:15:06Do you like Guinness?

00:15:07Please.

00:15:08Do you like Guinness?

00:15:08No.

00:15:09I don't know.

00:15:12That's a great conversation.

00:15:13I like that.

00:15:13I know.

00:15:14I know.

00:15:16Well, you're wrong.

00:15:17I've actually never tried it.

00:15:19Should I be trying it?

00:15:20Yes.

00:15:21Yeah.

00:15:22Okay.

00:15:22Oh, my God.

00:15:23Go and get some oysters in Guinness.

00:15:24Yeah, Guinness is great.

00:15:25Guinness Zero, also good.

00:15:27The alcohol for the option.

00:15:27Very good.

00:15:28Really good stuff.

00:15:29When is?

00:15:29Guinness Zero without the alcohol.

00:15:30Oh, Guinness Zero.

00:15:31Okay, that sounds like me.

00:15:32Yeah.

00:15:32Right, that is looking superb.

00:15:35Do you want me to put that on a plate?

00:15:36No.

00:15:37Stop panicking me, Matt.

00:15:39I made the...

00:15:40I made just this little...

00:15:42I don't know.

00:15:43It's kind of like a riff on tartare.

00:15:45It's some creme fraiche with some lemon,

00:15:48some chopped up capers,

00:15:49a little bit of pepper.

00:15:51Right, should we plate?

00:15:53Just quickly.

00:15:54Yeah.

00:15:54Do you want me to...

00:15:55Shall I do this one?

00:15:56No.

00:15:56Okay.

00:15:57Yes.

00:15:58Yes, of course you can.

00:16:00You have really come ahead leaps and bounds

00:16:03in the two days you've been my stylist student.

00:16:06Wow, that's amazing.

00:16:08I see a big turn now for Saturday Kitchen

00:16:10with you at the helmet.

00:16:11Do you think?

00:16:12On the styling, for sure.

00:16:14And what do we do to the top of our cream here

00:16:16to make it look pretty?

00:16:17Shall I show you?

00:16:18Yeah, please do.

00:16:19I mean, you just did that.

00:16:22No.

00:16:25Flinching.

00:16:25I told you to swirl it around and do a divot, okay?

00:16:30Anyway, we nearly got there.

00:16:32Small baby steps, yeah?

00:16:33Yeah, baby steps.

00:16:34You don't...

00:16:35Great.

00:16:36Yeah, that looked wildly different.

00:16:37Okay, bunch them up

00:16:38so everyone gets a little portion

00:16:40when you're entertaining in bunches.

00:16:42That was your thing yesterday, wasn't it?

00:16:43It was.

00:16:44And that way when you serve,

00:16:45people just grab a little, you know, serving spoon.

00:16:50Okay, hold your breath while I get this on the platter.

00:16:53Right, remind us what went on the salmon.

00:16:55Bit of honey...

00:16:56It is honey and chilli flakes.

00:16:58It's that easy.

00:16:58And look at that.

00:16:59That looks so glam.

00:17:01To be fair, I could have done that.

00:17:03I'm just not so sure, Matt.

00:17:06I'm really...

00:17:07Are you sure Ollie would have done that?

00:17:09I'm pretty sure.

00:17:10I mean, you know, I feel it.

00:17:11Ollie?

00:17:12Right, what's missing?

00:17:14I mean, I tasted it in rehearsal.

00:17:16It was completely delicious.

00:17:19Okay.

00:17:19Okay, some lemon cheeks.

00:17:21Oh, this is the dressing as well, isn't it?

00:17:23Right, it's a bit of oil.

00:17:25Yeah, did you put some oil in there?

00:17:27Okay, I'm chopping this lemon to go on the side.

00:17:29Do you want the juniper in there as well?

00:17:30Yes.

00:17:31Yeah.

00:17:31Yeah?

00:17:31Yeah, for crunch.

00:17:32Ollie wants a little bit of crunch juniper.

00:17:34Crunch, crunch.

00:17:35Yeah, okay.

00:17:36I'm just going to style this with a few dills.

00:17:38Those pickled neck greens are...

00:17:39They're good.

00:17:40They're just...

00:17:41So good.

00:17:42Well, you've got to love a recipe that's so simple,

00:17:44but then so surprising.

00:17:46Yeah, I know.

00:17:47Okay, I'm happy with this.

00:17:48Okay, you're happy with that?

00:17:49Yeah.

00:17:49Put it up there.

00:17:50Don't forget, if you want to make Donna's spectacular salmon feast at home,

00:17:53you can find the recipes at pbc.co.uk forward slash Saturday kitchen.

00:17:56Or scan the QR code below,

00:17:58and it will take you straight to this dish.

00:18:00Hamid!

00:18:01Finishing that off with a little mint.

00:18:03Look at that!

00:18:03I mean, maybe I would have done the goat's cheese that way,

00:18:06but anyway, I'll let you...

00:18:07Right.

00:18:08I love this.

00:18:09The man hand secret will come out again.

00:18:11Shoot it all off.

00:18:12I'm just making it look accessible.

00:18:14Right, remind us what we have.

00:18:16Oh, I've just put my fingers in it.

00:18:19There they go again.

00:18:20What have we got here?

00:18:21We've got our chilli and honey glazed salmon.

00:18:24Yeah.

00:18:25We've got our beautiful, crunchy cucumber celery salad with dill.

00:18:30Ridicchio pickled nectarine salad.

00:18:31Nice!

00:18:32Beautiful!

00:18:37Now, now you can relax.

00:18:39Fox!

00:18:41Wow.

00:18:41Okay.

00:18:42Well played.

00:18:43If you'd like to...

00:18:45Spectacular.

00:18:46Oh, my God.

00:18:48Okay, have a seat, Donna.

00:18:50That's it.

00:18:51You can relax now.

00:18:53Ollie, this looks nice.

00:18:54Yeah.

00:18:54Well, first thing, Lucy was remarking on the colour,

00:18:56and I chose something...

00:18:57So pretty.

00:18:58You like the pretty, and I wanted to get something that would sort of match the colour of the salmon,

00:19:02because it would look lovely for Donna for the presentation.

00:19:04Thoughtful, Ollie.

00:19:06But I also need something that tastes incredible, and this is a Cremont, Cremont de Bourgogne,

00:19:09so it's a sparkling wine from Burgundy, really kind of top-end wine region in France.

00:19:13I was just there last week, actually.

00:19:15These guys have been doing it.

00:19:16Louis Bouillot have been doing it since 1877.

00:19:19And he knows what he's doing.

00:19:20Don't they, Josh?

00:19:21Yeah.

00:19:22Extraordinarily fruity.

00:19:23Wow.

00:19:23It's like a pomegranate and a watermelon have just gone in some sort of frosty jacuzzi together

00:19:26and had a great time.

00:19:27It's just lovely.

00:19:28And it's 13 quid in Sainsbury.

00:19:30That's jacuzzis for you.

00:19:31That's jacuzzis.

00:19:32But it's got that absolutely gorgeous.

00:19:3413 quid.

00:19:34Wow.

00:19:35And you're not far from the Champagne region.

00:19:36It's just outside it.

00:19:37Slightly different grapes.

00:19:38You've got Pinot Noir, Chardonnay, Aligote and Gamay.

00:19:40Really generous, though.

00:19:41Total bargain.

00:19:42Brilliant for the bank holiday.

00:19:43Love it.

00:19:43Very nice.

00:19:44So it's a good morning drink.

00:19:45I would say it's an excellent morning drink, Lucy.

00:19:48Yes.

00:19:49Dive into the summer whenever you've got a second there, Lucy.

00:19:52Let us know what you think.

00:19:53Vivek, have you had a chance to try that?

00:19:56I have tried it in the rehearsal.

00:19:58Spectacular.

00:19:59It's really fresh.

00:20:00Really, really impact.

00:20:02This is one of those dishes.

00:20:03Slightly low on effort, but lots of impact.

00:20:07Absolutely.

00:20:08That's what I'm here for.

00:20:09Oh, my God.

00:20:10Styling and substance.

00:20:13That's the key.

00:20:14It has to taste amazing.

00:20:15It does.

00:20:16It's unbelievable.

00:20:17Honestly, it's unbelievable.

00:20:19Good.

00:20:19So good.

00:20:20Good.

00:20:20Well done, I'm well done, me.

00:20:22Vivek, remind us what you're doing in a bit.

00:20:25Guys, I'm doing a full-on celebration of British lamb.

00:20:29I'm cooking tandoori-spiced lamb chops.

00:20:31I'm doing a fenugreek-flavoured mince,

00:20:34and I'm doing an unctuous, beautiful, fragrant Nihari sauce

00:20:38made out of the bones.

00:20:39Beautiful.

00:20:40Don't forget, you're in charge of what I cook

00:20:41at the end of the show.

00:20:42Will you go for Lucy's idea of food heaven,

00:20:43rich braised beef cheek with lashes of thick gravy,

00:20:46or her idea of hell,

00:20:48which sounds like heaven to a lot of people.

00:20:50It's going to be crispy pork belly with spring vegetables

00:20:52and a zesty lemon ricotta.

00:20:54The choice is yours.

00:20:55Log on to the website now and have your say.

00:20:57Right, we're going to Bangladesh now with Rick,

00:20:59and he's on his way to watch the making

00:21:01of the world's biggest biryani.

00:21:04Biggest I've ever seen.

00:21:05Have a look.

00:21:06Not the world.

00:21:11Much of life here has lived on the street.

00:21:14It seems that in the brief gaps between working,

00:21:17the people of Bangladesh rush to grab a bite to eat,

00:21:20perhaps a japati or samosa,

00:21:22for a bloke with a small stove,

00:21:24before once again joining in with a hard graft.

00:21:29For all its tragedies, though,

00:21:31nature has made Bangladesh a fertile place

00:21:34as this market right on the river shows.

00:21:39The whole place feels like a film set,

00:21:42but it's real.

00:21:43All this activity reminds me of old Venice

00:21:46and the paintings of Canaletto.

00:22:01Dhaka, the capital city,

00:22:03is surging into the sky

00:22:04with new concrete and new energy.

00:22:07But there is still the old part of town

00:22:09which is teeming with hawkers

00:22:11and many thousands of brightly coloured rickshaws

00:22:13that seem to dash about in all directions at once.

00:22:18I've come here to find

00:22:19what must be one of the best biryani makers

00:22:22to be found anywhere

00:22:23and certainly the biggest I'll ever see.

00:22:26Yeah!

00:22:33Just look at this.

00:22:35Cooking on this scale

00:22:36isn't something you come across often.

00:22:38And what's so impressive

00:22:39is everyone seems to know exactly what to do

00:22:42and when to do it.

00:22:46At first glance,

00:22:47it looks a fearful place

00:22:49to suddenly find yourself having to work,

00:22:51but there isn't any confusion or uncertainty.

00:22:55I need hardly say

00:22:57that this is very exciting for me.

00:22:59I mean, you may not like the look of it,

00:23:02you may want your biryani

00:23:04made in a nice hygienic brat pan

00:23:06back in the UK,

00:23:07but for me,

00:23:09I just know

00:23:10that when I get to taste this biryani...

00:23:12No, no.

00:23:13Thanks, thanks.

00:23:13I'm just talking to the television

00:23:15just for a minute.

00:23:16I know it's a very odd thing to do.

00:23:18You know,

00:23:19when I get back to the UK,

00:23:21I'll remember this

00:23:22as being the best biryani I've ever had.

00:23:24There is so much sophistication going on here,

00:23:27it may not look like it to you,

00:23:29but the stages that it's made,

00:23:31the way that the meat is first boiled

00:23:34and then generally gently marinated

00:23:36in all these spices,

00:23:38some of which I still don't know what they are,

00:23:40but there's about 20 spices in it,

00:23:42then the meat is very slowly cooked

00:23:44with potatoes and onions and garlic

00:23:47over charcoal.

00:23:48And just look at this.

00:23:50You've got little piles of charcoal

00:23:51anywhere you want to put them.

00:23:53If they fancy cooking the birrianes

00:23:55over there next week,

00:23:56no problem.

00:23:57And the big gas burners

00:23:59are for the fast cooking,

00:24:01but the gentle simmering's done here

00:24:03with the charcoal

00:24:04with a covering of pastry,

00:24:06of bread, I guess,

00:24:08to seal it all in.

00:24:09So I just know this is going to be,

00:24:11as I said,

00:24:12the best biryani I've ever had in my life.

00:24:17How do we make the biryani?

00:24:19Yes, here are many kinds of parsley

00:24:22we mix up here.

00:24:23Yeah.

00:24:24Every kinds of spices.

00:24:25Okay.

00:24:26Mix up with...

00:24:27So there's about, what,

00:24:2820 spices in there?

00:24:31This is cardamom.

00:24:34That's cardamom.

00:24:35Yes, cardamom.

00:24:36Yeah, that is cardamom.

00:24:37It is mixed already here.

00:24:39This is raisin.

00:24:41Raisins?

00:24:42Yes.

00:24:42I didn't realise my mum always used to put these in curries

00:24:45when I was little.

00:24:46I didn't realise there was actually a sort of bona fide element

00:24:50in a biryani.

00:24:52And this is kababchini.

00:24:54That smells like pepper.

00:24:55Black pepper?

00:24:56No black pepper.

00:24:57Not black pepper?

00:24:59No black pepper.

00:24:59Is it type of pepper?

00:25:01Is it long pepper?

00:25:03Yes, alubokara.

00:25:04Bengali long pepper?

00:25:06Alubokara.

00:25:07Alubokara.

00:25:07That looks like tamarind.

00:25:09Tamarind.

00:25:09Look like tamarind.

00:25:13Tastes like sour plum.

00:25:15Is it sour plum, that?

00:25:16What's it called?

00:25:18Alubokara.

00:25:28Sour plum.

00:25:29Sour plum as well, yeah?

00:25:30Yeah.

00:25:31Amazing.

00:25:33And what's this called?

00:25:35Sour plum.

00:25:36I don't know what it is.

00:25:38And that, it looks like saffron.

00:25:41And that's a lot of money in there, so I mean, this is very much the best possible biryani.

00:25:47This is everything, cinnamon, cardamon, clove, everything mixed up in here.

00:25:51That's like a masala, a garam masala, that sort of thing.

00:25:54Yeah.

00:25:55Already put here.

00:25:56And what you've got in there already then?

00:25:58Yes, already put.

00:25:59You've got the mutton with yoghurt?

00:26:01Yes.

00:26:02Yes, yoghurt.

00:26:03Right.

00:26:03I see, actually.

00:26:05Oh, yeah, let's try that then.

00:26:07Rosewater.

00:26:07Oh, rosewater.

00:26:09Yeah.

00:26:09Good quality again.

00:26:11So, only the best spices in this then?

00:26:13Yeah, best spices.

00:26:14Absolutely.

00:26:16This is a catchy biryani, and it's made with mutton and potatoes.

00:26:21You could use chicken, but this is mutton.

00:26:25The slowly cooked meat, along with the spuds, is covered by a deep,

00:26:29deep layer of cooked rice.

00:26:30It'll be basmati rice, that has been cooked with pandanus leaves, to give it a gentle fragrance.

00:26:39Then, splashed over the rice is a mix of milk and ghee, or clarified butter, to add an unctuousness.

00:26:47And, lastly, a generous splash of saffron water for flavour and colour.

00:26:52After all, it was supposed to have been brought here originally by the Persians, so saffron would be a must.

00:27:03When it's served, it's all mixed up, and it usually has some salad with it, and sometimes an egg.

00:27:13I mean, that is just so fragrant.

00:27:15And the thing about it is there's no spice in it, it's got no chilli in it.

00:27:19It's got lovely flavours of rose water and saffron.

00:27:23And the mutton, I think, is absolutely the best meat for a biryani.

00:27:27That is tasting so well.

00:27:29And do you know, in truth, this is the biryani by which all others will come to be judged?

00:27:41Big bold claim that, Rick.

00:27:43Speaking of bold claims, Lucy here invented the cow's only pizza.

00:27:47I did. Fact.

00:27:48I did.

00:27:49When was that, when you were working in Amsterdam?

00:27:50I should have copyrighted it, shouldn't I?

00:27:52No one was folding pizzas before me in East Yorkshire.

00:27:55Really?

00:27:55What year was that?

00:27:57Oh, well, it would have been about 9, 20, I don't know.

00:28:01Okay.

00:28:02It was quite a while ago now.

00:28:03I worked in Asda.

00:28:04They moved me off cooked chickens because I was getting chased home by a dog.

00:28:09You can't get, you can't get the smell.

00:28:11No one tells you when you work with chicken, you can't get the smell off.

00:28:15You can't, and this dog would wait, honestly, would wait for me near where I lived.

00:28:19Anyway.

00:28:19Was it a friendly dog?

00:28:20They moved, they set up a petition and they moved me.

00:28:22You should have gone and get some sausages from a butcher.

00:28:24You don't, you don't like pork, you wouldn't have done that.

00:28:26No, no.

00:28:27That's the problem.

00:28:28So you were chased by dogs?

00:28:30Chased by dogs.

00:28:30So they moved me to pizzas, and then, you know, you get to put your own toppings on.

00:28:35People can pick their own toppings.

00:28:37But they always used to go, oh, put a bit more on, love, put a bit more.

00:28:40And then the pizza would, like, collapse on the plinth, you know, to shrink wrap it.

00:28:46Right.

00:28:46So no one told me off.

00:28:48I'd fold the, fold the pizza, and then, and then give it to them like that.

00:28:53And then I finally afforded a holiday to Italy, and I went past this restaurant, and they were all eating

00:28:59folded pizzas.

00:29:00And I was like, how is it caught on this quick?

00:29:04They copied you, Lucy.

00:29:05They copied you.

00:29:06How dare they?

00:29:07It blew my man.

00:29:08Oh.

00:29:09Well, I thought I'd make one.

00:29:10I'm going to make a folded pizza.

00:29:12So I'm going to make this little, it's like a white pizza.

00:29:15So we've got in here, I've got some St. George's mushrooms, which are around at the moment.

00:29:19They're not around for long.

00:29:20St. George's Day was last week, I believe.

00:29:23Is that right?

00:29:23Yeah.

00:29:24Last week, so.

00:29:25Question from the Australian.

00:29:26Yeah.

00:29:27What's the St. George's mushroom?

00:29:28It's just a nice little, kind of, it's quite a firm mushroom.

00:29:33Yeah.

00:29:33It's got a good dense texture.

00:29:34I had a taste in rehearsals.

00:29:35Firm as his bicep.

00:29:37Firm as his bicep.

00:29:38Firm as his bicep.

00:29:39Firm as his bicep, really.

00:29:39What would I use at home?

00:29:40Look at that, Marie.

00:29:42Thank you, Marie.

00:29:43So nice and, nice dense white.

00:29:45Just some mushrooms.

00:29:45Just any mushrooms?

00:29:46Yeah.

00:29:47You could use king oysters.

00:29:49Really?

00:29:50Yeah, king oysters.

00:29:50A bit of wild garlic.

00:29:51You look unsure, Lucy.

00:29:53I love wild garlic.

00:29:54Yeah, I just, I forage it.

00:29:56Do you?

00:29:56No.

00:29:58I don't know why I said that.

00:30:00I have, I have tried some from a field.

00:30:04But I don't forage, no.

00:30:06That was a lie.

00:30:07It's not terrible, but you know what I mean.

00:30:08I've tried it.

00:30:10Okay.

00:30:10I've picked it wild.

00:30:12Okay, good.

00:30:13Well that's wild garlic.

00:30:14I think it was, anyway.

00:30:15You think it was?

00:30:15Who knows?

00:30:16Yeah, okay.

00:30:17So that's wild garlic and some George's mushrooms.

00:30:20I've got some Jersey Royals.

00:30:22I'm going to thinly slice.

00:30:23The base is going to be a bit of mascarpone.

00:30:25You've got some mozzarella, some parmesan.

00:30:27Wow.

00:30:27Wrap it all up.

00:30:28Stick it in the oven.

00:30:30Eat it.

00:30:31Amazing.

00:30:31It's like the old days.

00:30:32Back in the, back in your supermarkets.

00:30:34It's just pineapple and ham, I think.

00:30:36Was there a lot of that?

00:30:37Yeah, yeah.

00:30:38I like a bit of ham pineapple.

00:30:39Yeah.

00:30:40Right.

00:30:40So I'll get on with the rest of this.

00:30:42Let's talk about the new tour.

00:30:44Bad at quiz shows, good with weirdos.

00:30:47I know.

00:30:47I'm so excited.

00:30:48The last tour I did, I genuinely, I loved it.

00:30:52I didn't want it to end.

00:30:53Really?

00:30:53It's so nice.

00:30:54Oh, it's so nice.

00:30:55Because people, when I started out, in the clubs, you were having to prove yourself a

00:31:00lot.

00:31:01Yeah.

00:31:01And now it's like, just being with friends, like people know you.

00:31:06Okay.

00:31:06You know, it's just such a lovely, there's just nothing nicer than making people laugh.

00:31:11I mean, it's a big old tour.

00:31:12It's 51 days.

00:31:13I know, yeah.

00:31:13I'm best working though.

00:31:15Really?

00:31:16Yeah, yeah.

00:31:16Get me busy.

00:31:17Get me out.

00:31:17Yeah, get me out.

00:31:18No, yeah, yeah.

00:31:20Well, it's a privilege, you know.

00:31:22And it's just, it's so lovely going to different cities.

00:31:25Yeah.

00:31:25And everywhere, like, I used to have this thing that I used to think, oh, maybe I won't

00:31:29go down as well, you know, some places, others, and it's not true.

00:31:33Go down by everywhere.

00:31:34Everywhere.

00:31:35Everyone's, you know, got a set, you know, everywhere's the same.

00:31:39Yeah.

00:31:39So what sort of, I mean, can you tell us anything about the tour?

00:31:41Have you written it yet?

00:31:42Yeah, yeah, yeah.

00:31:44I mean, I'm still sort of finessing it, people say.

00:31:47But yeah, yeah, it's lovely.

00:31:49It's based on, my daughter turned around to me and said, why are you like this?

00:31:54Yes.

00:31:54What, just, was she angry?

00:31:56No, she just was quite, just, just interested.

00:31:59Why are you like this?

00:32:00Like, what happened?

00:32:01You know, and it, but it really, it genuinely made me think, I think I need to do a bit

00:32:06of, why am I like this?

00:32:08You know, so it's a bit of a journey through, through the past, but then also like, I do

00:32:13talk about TV a lot, because I end up getting myself in, do you remember some mothers

00:32:19do have them?

00:32:19I do.

00:32:20But as soon as I leave the house, I'm like him.

00:32:23Without the roller skates.

00:32:25It's, er, yeah.

00:32:26Bit haphazard.

00:32:27Yeah, yeah.

00:32:29Yeah.

00:32:29Is it, I mean, have you always been like that?

00:32:31I thought, comedy finds me, which is good for this career.

00:32:34Yeah.

00:32:36I would only ever have ended up doing this, you know.

00:32:39Right.

00:32:40It does, it finds me.

00:32:41Okay.

00:32:42Right.

00:32:43Okay, I'm just going to get on with the filling.

00:32:45Er, so, bit of dough, bit of mascarpone cheese, mascarpone cream.

00:32:52Er, and tell us about this, this terrible sort of quiz show, er, run.

00:32:57Will you put tomato in that as well?

00:32:58No, I won't.

00:32:59Oh.

00:33:02I'm sensing you like tomato in your pizza.

00:33:04I've never had it like this before.

00:33:06Er, well, it's, yeah.

00:33:07I bet it's lovely, yeah.

00:33:09Well, I mean.

00:33:10You're broadening my horizon.

00:33:12You can take, tell me.

00:33:13I mean, everything's putting me to shame.

00:33:14I cook like there's a bear behind me.

00:33:19And then, and it's like.

00:33:20What, quickly?

00:33:21And everywhere's a dick.

00:33:21I say, get out, leave me.

00:33:23Don't talk.

00:33:24And then most of my ingredients, half of them are from petrol stations.

00:33:29To be honest.

00:33:29Are you, are you not into your cooking?

00:33:31I love, I love it.

00:33:32I just, I can't, I can't, I can't, I find it.

00:33:36I don't find it therapeutic.

00:33:38Right.

00:33:39No.

00:33:39It's quite, what, stressful?

00:33:41It's stressful, yeah.

00:33:41Cos it could go wrong.

00:33:43Well, it could, but then that's part and parcel of it, isn't it?

00:33:46Yeah, but cos it's about timings and.

00:33:48We know what goes wrong.

00:33:50Yeah.

00:33:51Right, I think I've got enough in there.

00:33:53Let's have a little bit.

00:33:54That does look lovely.

00:33:55Soap and more of that.

00:33:57Right, so, I mean, you'll obviously know how to do this.

00:34:00Do you want to do it?

00:34:02Yeah.

00:34:03Yeah, well, Matt, yeah.

00:34:04Well, I could have done.

00:34:05I mean, I would just.

00:34:06Oh, exactly.

00:34:07It just does like that.

00:34:07Yeah, and then put cling film round it.

00:34:09Is that what you're looking for?

00:34:10Oh, yeah.

00:34:12And then a barcode.

00:34:13Slightly different, but same.

00:34:15Yeah.

00:34:16Oh, look at that.

00:34:17Oh, I never did that.

00:34:18No?

00:34:19No.

00:34:19Oh, you literally just.

00:34:21Yeah, it was already cooked the bit.

00:34:22Okay.

00:34:23Yeah.

00:34:23Right.

00:34:24Okay, so I'm going to chuck that in the oven.

00:34:27We've got one in here now.

00:34:30Oh, by the way, Paul Whitehouse has texted in.

00:34:35You were on his podcast.

00:34:37Oh, yeah, yeah.

00:34:39How was that?

00:34:40It was lovely.

00:34:40Yeah, it was good talking about all the things that are wrong with you.

00:34:45All right.

00:34:46Yeah.

00:34:46Did you go over time?

00:34:48Yeah.

00:34:52Rude.

00:34:52It's so rude, Matt.

00:34:55It did.

00:34:57It did.

00:34:58It did.

00:34:58Yeah, it did.

00:34:59Good morning, Paul, by the way.

00:35:01Good morning.

00:35:01You're watching.

00:35:02Also, sorry about Ted.

00:35:03That was terrible.

00:35:04Yeah, that was sad news.

00:35:05Oh, so sad.

00:35:06Yeah.

00:35:07Raising our glass to Ted.

00:35:08So sad.

00:35:08Sadly, the dog passed away.

00:35:09Right.

00:35:10Anyway, so that went in for about, sort of, ten minutes.

00:35:13Oh, wow.

00:35:15Would you not call that a toasty?

00:35:19Yes, Lucy, you're right.

00:35:20Yes, thank you.

00:35:22Fancy toasty.

00:35:23Fancy toasty.

00:35:24Spruce is a bit toasty.

00:35:25It's...

00:35:26God, it looks amazing.

00:35:27There's a little bit of style in there.

00:35:29Listen, though, Matt.

00:35:30I'll move the flower out of the way, and then you can see that.

00:35:33That looks amazing.

00:35:34It's all.

00:35:35It looks amazing.

00:35:36Can I have some?

00:35:37Yes, it's for you.

00:35:38Oh, I don't...

00:35:39What...

00:35:40What do you want?

00:35:40I mean, there's a knife and fork there, if you like, sir.

00:35:43I mean, you don't have to use your fists.

00:35:45I would just tuck in.

00:35:47Do you want me...

00:35:47I'll tell you what.

00:35:47It doesn't look like a knife and fork.

00:35:49Do you know, I eat an avocado with one hand.

00:35:51Yeah.

00:35:51Did you know that?

00:35:52Really?

00:35:53Yeah.

00:35:53How are you doing?

00:35:53Yeah.

00:35:54I just...

00:35:55Rip it in half, and squeeze the stone out, and then...

00:35:59You know, like a yoghurt pouch.

00:36:02Like a yoghurt pouch.

00:36:03Like a yoghurt pouch.

00:36:04I did it on a train, and it was after traitors had gone out, and I looked up, and there

00:36:08was

00:36:08just the whole carriage watching me.

00:36:10Like it was...

00:36:11Wow.

00:36:11Like it was performance out.

00:36:14You know, and you forget you're on telly.

00:36:16You have to be so careful.

00:36:17I don't have a tutorial, I mean, that would...

00:36:18Yeah.

00:36:18I think we should maybe show us later.

00:36:19I think we should maybe do that in a break.

00:36:20I can show you, yeah.

00:36:22Um...

00:36:22Do a lot of things one hand.

00:36:24Get into the mushrooms and see if you can taste those.

00:36:26Oh, they're great, those.

00:36:27I think they're delicious.

00:36:27Yeah.

00:36:28Firm.

00:36:29I mean, you can only get them in, like, farmers markets.

00:36:31Yeah.

00:36:32Really?

00:36:32Worth looking out for, though.

00:36:33Yeah.

00:36:33Okay.

00:36:34That's amazing.

00:36:35Good, isn't it?

00:36:35You're not missing the tomato?

00:36:37No.

00:36:38It would ruin it, don't you?

00:36:39Right?

00:36:40Right.

00:36:41Top tips from Lucy there.

00:36:42What do you want me to make at the end of the show?

00:36:45Will it be Lucy's Food Heaven?

00:36:46Beef with a rich gravy.

00:36:47If so, I'm going to braise the beef cheek and plenty of red wine until it's meltingly

00:36:51tender.

00:36:51I'm going to serve the beef with a pea puree, some tarragon oil and an ointious

00:36:55stinking sauce.

00:36:57Or, her idea of hell, pork.

00:37:00If so, I'm going to marinate pork belly with fennel and lemon.

00:37:02Look at that.

00:37:03Right?

00:37:04I'm going to roast it slowly so the skin is nice and crisp.

00:37:08No?

00:37:08Not having that, are you?

00:37:09I'm going to serve it with an assortment of spring vegetables and fresh ricotta and

00:37:13lemon thyme vinaigrette.

00:37:15It's going hell and wrong.

00:37:16I didn't.

00:37:17Towards hell.

00:37:18Where's the gravy?

00:37:19There isn't.

00:37:20You don't have meat without gravy.

00:37:22Just a bit dry.

00:37:24A bit dry.

00:37:25The choice is yours.

00:37:26Log on to the website now and have your say.

00:37:28Right.

00:37:29Let's head to Provence now with everyone's favourite Marcus, Marcus Waring.

00:37:32And he's rustling up a couple of steak sardines ready for a taste off.

00:37:36Have a look.

00:37:42I'm making simple but so tasty minute steak sandwiches with a herby green Provence inspired

00:37:48sauce and a sweet and smoky spice rub for the meat.

00:37:53I'm cooking the beef and bull in exactly the same way.

00:37:59Right.

00:38:00Onions in.

00:38:01Starting with my green sauce.

00:38:03Onions.

00:38:04Capers.

00:38:06Fresh tarragon.

00:38:07Parsley.

00:38:08And oregano.

00:38:09In the mixer with a good glug of olive oil.

00:38:12White wine vinegar and seasoning.

00:38:15Simple as that.

00:38:18Good taste.

00:38:22Mmm.

00:38:24Beautiful.

00:38:25Fresh.

00:38:26Definitely taste of tarragon.

00:38:27Lovely little bit of acidity with the white wine vinegar.

00:38:29That is good to go.

00:38:32There we have it.

00:38:33A beautiful green sauce.

00:38:35That's not a sauce that's just for steaks.

00:38:37That would be great with pasta.

00:38:38A little bit of a drizzle into a salad.

00:38:40Over some cheese and tomato.

00:38:42Perfect.

00:38:42And if you don't use all of it, just put it into a little jug, into a little jar.

00:38:45Put the lid on into your fridge and it will keep for a good few days.

00:38:49Right now I'm going to get on to cutting my bread.

00:38:51My sauce is made.

00:38:52So I've got these beautiful baguettes.

00:38:54I'm just going to cut them in half lengthways.

00:38:57There we go.

00:38:58Baguettes cut in half.

00:39:00Just drizzle a little bit of olive oil onto the bread.

00:39:02And then we're going to go straight onto the grill.

00:39:04Quickly toast.

00:39:08So that little bit of toasting just makes the bread where it's been sliced nice and crunchy and dry.

00:39:14You also get the flavour of the charred barbecue, which is what we want.

00:39:17But it just prevents the bread from getting soggy once we put the meat on.

00:39:21My bread is beautifully toasted.

00:39:23Now it's time to get the steaks out, get them on a grill and put them to the test.

00:39:28There we have it.

00:39:28Look at these.

00:39:34There's the bull and there's the beef.

00:39:36You can definitely see the difference.

00:39:38So I'm going to go with the bull first.

00:39:40Just going to open them up.

00:39:42First of all, a little drizzling of oil to show that the rub sticks to it.

00:39:45I have a secret weapon for easily elevating the flavour of any steak.

00:39:50A dry rub made with brown sugar and any herbs and spices you like.

00:39:54Mine's got smoked paprika and herbe de Provence.

00:39:57Right.

00:39:58Over to the grill.

00:39:59Here we go.

00:40:01Just check to make sure they're not stuck.

00:40:03Just give them about 30, 30 seconds.

00:40:06Look at that.

00:40:07Turn it over.

00:40:10Halfway there.

00:40:11Doesn't get much easier than that, does it?

00:40:13That's what it says on the tin.

00:40:14The minute steak basically refers to the time that it takes to cook.

00:40:19So it can actually be different cuts of beef.

00:40:21But the beauty of it is, it works with the cheapest cuts, like feather blade and rump.

00:40:27The key is the thickness and then it only takes a minute.

00:40:32There we go.

00:40:38That's the bull.

00:40:40Now, a minute, let's get on with the beef.

00:40:53A long time ago, I had a job in upstate New York in a place called the Adirondack Mountains.

00:40:58And we used to have to do barbecues on a rock that was called The Point

00:41:01because it pointed out into Lake Placid.

00:41:05Great.

00:41:05Absolutely brilliant.

00:41:07It's very hot.

00:41:08There's great views.

00:41:13There we go.

00:41:15The minute steak is the perfect steak for a sandwich.

00:41:18Why?

00:41:19Because it cooks nice and quickly.

00:41:21It's nice and thin, so you get a nice thin layer of the steak.

00:41:25And it's really, really great value.

00:41:28You get more for your money with a minute steak.

00:41:30What's really interesting, I'll have to show you, is that...

00:41:33I'll just lift this tray up there.

00:41:35That's the juice from the bull meat.

00:41:39Then look at all of the juice that's come out of the beef.

00:41:42That tells me that the bull is much leaner than the beef.

00:41:46Which, in theory, says that the bull is a better product.

00:41:49But we'll put that to the taste test.

00:41:52On there.

00:41:55A little sneaky taste.

00:41:58Mmm.

00:41:59It is good.

00:42:01It is good.

00:42:03It is good.

00:42:04It is good.

00:42:04Trislet sauce.

00:42:05Oh, they're going to love this.

00:42:11They're done.

00:42:14Lid on.

00:42:16That's my bull.

00:42:18That's on to the beef.

00:42:20Green sauce over the top.

00:42:23Just a pepper.

00:42:27Lid on.

00:42:29I hope the guys are hungry.

00:42:41Last one.

00:42:46There we go.

00:42:48Bull sandwich.

00:42:49Beef sandwich.

00:42:52Now that is what you call a feast.

00:42:57Hey.

00:42:57How are you?

00:42:58Good to see you.

00:42:59I hope you guys are hungry.

00:43:00Yes.

00:43:01Hungry?

00:43:01Yes.

00:43:03The beef sandwich is up first.

00:43:05They just don't know it yet.

00:43:09Very interesting.

00:43:11It's very soft.

00:43:13Here comes the bull.

00:43:14Monsieur?

00:43:15Yes.

00:43:19The taste is a bit stronger.

00:43:22For this one.

00:43:24A little more strong.

00:43:26Monsieur?

00:43:27Number one?

00:43:28Or number two?

00:43:29Prefer?

00:43:30Number two.

00:43:31Number two?

00:43:32Yes.

00:43:32Okay.

00:43:34I would go with number one.

00:43:35Number one?

00:43:36Yeah.

00:43:37So which one, number one or number two, is the bull?

00:43:40Which one is the beef?

00:43:41L'expert.

00:43:42That's the boss.

00:43:43Number two.

00:43:44Number two, the bull.

00:43:45Is the bull?

00:43:47Zero?

00:43:47Yeah, I would say the same.

00:43:49Number two?

00:43:50Yeah.

00:43:50Si, it's the two.

00:43:51Two?

00:43:51Yeah, for the bull.

00:43:52For the couleur, for the...

00:43:54The taste, the colour.

00:43:57It doesn't matter if you're using beef or bull.

00:43:59They're both incredible.

00:44:00They're both affordable.

00:44:01And they're both delicious.

00:44:03A minute steak sandwich.

00:44:05Can't beat it.

00:44:11Thanks, Marc.

00:44:12Marcus.

00:44:12Still to come, we're celebrating Cinco de Mayo by chomping down on churros made by an amazing

00:44:17Mexican chef, Bernardo Pro.

00:44:19And what you want me to make at the end of the show would be Lucy's idea of food heaven,

00:44:22a rich braised beef cheek with thick, unctuous gravy.

00:44:26That's the word of the day, isn't it?

00:44:27Or her food hell, crispy pork belly with spring vegetables and a zesty lemon ricotta,

00:44:32which personally I think is delicious.

00:44:34It's going hell at the moment, so log on to the website now and have your say.

00:44:38Right.

00:44:39Let's celebrate lamb.

00:44:40Yes, let's celebrate lamb.

00:44:4225 years of the cinnamon club.

00:44:43Absolutely.

00:44:44Thank you very much.

00:44:45This is a great example of the kind of, you know, East meets West cooking, the bringing

00:44:51together the best of both worlds kind of cooking.

00:44:52We're not just bringing together the best of both worlds, we're also bringing together

00:44:55three different lamb dishes.

00:44:58So for the first part, you've got these lamb chops, double chops, that I've first marinated

00:45:03with ginger and garlic paste, red chili powder and mustard oil.

00:45:08Okay.

00:45:08And a bit of salt in there.

00:45:09And for the second marinade, and this is where it gets really interesting, this is the

00:45:13kind of tandoori marinade that you could use with anything.

00:45:17Okay.

00:45:18And it's a two-stage marinade, is that important?

00:45:22Yes, because a bit like the curing that you saw earlier, you know, with Donna's dish.

00:45:28Yeah, but that was a mistake.

00:45:29No, it wasn't.

00:45:30It started off as a cure.

00:45:33Thanks, Matt.

00:45:34I think, I think, I think.

00:45:36I think, I think you.

00:45:38I would like to say happy accident.

00:45:40Happy accident, sorry Donna.

00:45:41Yeah.

00:45:41Happy accident.

00:45:41Sorry Donna.

00:45:42So, so into the yogurt, and a bit of the ginger and garlic paste, a bit of the red chili

00:45:52powder, ground cumin, garam masala, lemon juice, you know.

00:45:57I have to say this, when I ate this, well, yesterday we cooked this as well.

00:46:03This would be delicious over Donna's salmon.

00:46:07Oh, yeah, yeah.

00:46:07Anything, you know, paneer, cauliflower, crones, you know.

00:46:11This is on the website.

00:46:12I see you on it.

00:46:13Yeah.

00:46:14Paneer, cauliflower, anything.

00:46:16You did taste this before, so that's your second marinade.

00:46:20Okay.

00:46:20It goes over anything you're marinating.

00:46:24You do this over a chicken, it's tandoori chicken.

00:46:26You do this lamb, you know, it's tandoori lamb, whatever it is.

00:46:30Any, any kind of thing.

00:46:31And then, when you've done this, this can then sit for a couple of hours if you had them.

00:46:37Overnight, if you, if you had the time, it's actually fine.

00:46:40What we're going to do with this is, we are going to place them on a tray.

00:46:44I'm going to put them in the oven about 200 degrees.

00:46:48Okay.

00:46:48Right.

00:46:49So, you want them to sort of, um, it's fast cooked.

00:46:53Yeah, it's very fast.

00:46:54A bit like a tandoor, right?

00:46:55Yeah.

00:46:56What have I got?

00:46:57But, yeah, exactly, that's right.

00:46:59I mean, you could do this on a barbecue if you didn't have it.

00:47:01I mean, most people wouldn't have a tandoor at home, so.

00:47:04Yeah.

00:47:05So, anyway, we've got that.

00:47:07Then we've got the, the kima methi mince that I was so singing praises of.

00:47:12This gutsy kind of, you know, mince that has been made with, um, the whole spices, you know,

00:47:18um, black cardamom, cloves, bay leaf, whatever you have.

00:47:23Um, cinnamon, in this case, all of that has gone into it.

00:47:27Mm-hmm.

00:47:27Okay.

00:47:28And then onions have been cooked in for 20, 15, 20 minutes.

00:47:31A bit of water, ground cumin, coriander, and all of that.

00:47:34And you, what you're going to do is, so this is like, think of it as a spicy ragu.

00:47:38Yeah.

00:47:39Like a bulldies, but really nice.

00:47:41Into that, I'm going to add some ginger and green chilies.

00:47:43Uh, that's ginger, green chilies, and coriander.

00:47:46This is fenugreek.

00:47:46That's fenugreek leaf.

00:47:48That's fenugreek leaf.

00:47:48It's an amazing, herbaceous sort of quality about it.

00:47:51Mm-hmm.

00:47:51Okay.

00:47:52So.

00:47:53I don't think I've ever seen it.

00:47:53I haven't seen it either.

00:47:55Would you like to see so close?

00:47:56Yes, I would.

00:47:58Okay.

00:47:59So, do you have the ginger and the green chili and the coriander?

00:48:02What?

00:48:03It looks like that.

00:48:04It does look like it, yeah.

00:48:05No, no, it's fine.

00:48:07Now, for the sauce, we've made some stock.

00:48:11So, we've got some stock ready here.

00:48:14Okay.

00:48:15Basically, just boil the lamb bones.

00:48:18Traditionally, this would be made with things like, you know, lamb strotters and stuff.

00:48:24Okay.

00:48:25And it'll be simmered overnight.

00:48:26This too will be kind of simmered overnight.

00:48:29And then it gets ready in the morning.

00:48:31And the word for morning in Urdu is nihar.

00:48:35Okay.

00:48:36And that's where the word nihari comes from.

00:48:38Okay.

00:48:39So, we've got this chickpea flour that goes in.

00:48:41And look at it.

00:48:42We're just making a kind of roux.

00:48:44Mm-hmm.

00:48:45With this.

00:48:46Slightly roasted.

00:48:47And this is where all the kind of spices.

00:48:49I mean, it smells great already.

00:48:51Yeah.

00:48:51So, these are three different distinct dishes that you put together.

00:48:54Is this just for the celebration of the 25 years?

00:48:58Yes, exactly.

00:48:59I mean, you know, we're constantly, you know, waiting and trying different dishes and doing

00:49:02all sorts of, you know, all sorts of combinations.

00:49:06Yeah.

00:49:06I realize that this is a real sort of, it's a great way of, you know, showcasing both the

00:49:12complexity of the spicing and everything else that goes on.

00:49:15Mm-hmm.

00:49:16And there's a bit of paste of yogurt and fried onions, which we are going to add into this.

00:49:23Do you have a lot of this done on a daily basis?

00:49:26Would you have a fridge full of little bits and pieces, the mise en place that you can

00:49:31reach?

00:49:31A stock, a stock like this.

00:49:33Yeah.

00:49:33A base sauce like this.

00:49:35Mm-hmm.

00:49:35Is easily d plus two.

00:49:36And actually, it tastes better the following.

00:49:39Okay.

00:49:40So that's how you, you get all the sort of, the roux in and the flavors.

00:49:46And then we're going to turn that into the sauce.

00:49:49Do you think, as a kitchen, do you think you need more chefs because of the amount of mise en

00:49:55place?

00:49:56It's not necessarily that.

00:49:58It's a lot of it is in the planning.

00:49:59Okay.

00:50:00So, okay.

00:50:01A lot of that is in the planning, yeah.

00:50:03So then, you know, 25 years also comes with lots of experience and lots of people who've

00:50:07stayed with me a very long time, so.

00:50:09Sure.

00:50:09I mean, no mean feat, especially in this current climate.

00:50:12Yeah.

00:50:12I mean, 25 years of the cinema club.

00:50:15It's amazing.

00:50:16It is, isn't it?

00:50:16It's just, it's been such a fascinating journey.

00:50:19You know, one that I could not have imagined 25 years ago.

00:50:22It's just, nobody would have thought of that.

00:50:24And when you look at it, day at a time, it doesn't feel, you know, anything much.

00:50:29Vivek, is there one thing that you're most proud of in the next 25 years?

00:50:34Well, for one, when we were trying this in the rehearsal and you went quiet.

00:50:40Yeah.

00:50:40And you gave me a hug.

00:50:41Aww.

00:50:42That I'm very proud of.

00:50:43You're a bit emotional today.

00:50:45Well, I tasted this dish.

00:50:46You've been quite emotional.

00:50:46It was amazing.

00:50:47So I gave him a hug.

00:50:48It's true.

00:50:49It's true.

00:50:50Yeah.

00:50:50Let's bring the...

00:50:52Right, what have we finished with?

00:50:53Have we finished with these?

00:50:54Yes.

00:50:54That was the first marathon.

00:50:56That's all gone.

00:50:56Okay, fine.

00:50:57Got it.

00:50:58So, Vivek, just tell us what you were doing.

00:51:01Well, before you set up 25 years ago, where were you?

00:51:04Where were you cooking?

00:51:05See, I used to work as the Indian chef.

00:51:08Okay.

00:51:08I used to run the Indian kitchen at the Rajvilas Hotel, which is, in 2001, was voted Tatler's

00:51:16best hotel in the world.

00:51:17Wow.

00:51:17Yeah.

00:51:18Okay.

00:51:18So I was there and I met some people and we got talking and I was kind of, you know,

00:51:25offered this opportunity.

00:51:26And I didn't think much of it then until I received an artist's impression of the drawing

00:51:31of the library, the Westminster Library where the restaurant is.

00:51:35And then the rest, as they say, is history.

00:51:37Okay.

00:51:38And more importantly, you know, it was this sort of carte blanche to do any kind of cuisine,

00:51:43any kind of cooking.

00:51:44Right.

00:51:44And, you know, completely new style of food that I had in my head and I had the opportunity

00:51:49to put it out.

00:51:50And was it different to what you were doing?

00:51:52Oh, very, very different.

00:51:53Yeah.

00:51:53This sort of, you know, East, West, sort of new modern Indian cooking.

00:51:58Right.

00:51:58It was not the kind of thing that you had come across and there was definitely not that

00:52:03much of an appetite for it in India as well, definitely at the time.

00:52:07Okay.

00:52:07So now things are different, but...

00:52:09So how long did it, I mean, presumably, was mission stars, were they on your...

00:52:12No, no, no.

00:52:13Mission stars never.

00:52:14So it's one of, we have one of those situations where you don't have a star.

00:52:18It's actually the best of all worlds.

00:52:20Okay.

00:52:21Where you don't have a star, but people think you have one.

00:52:23Yeah.

00:52:24Or they think that you should have one.

00:52:26I thought you did.

00:52:27Yeah.

00:52:28Is that right?

00:52:30The setting is amazing.

00:52:31I'm a bit embarrassed now.

00:52:32Yeah.

00:52:33When you think about...

00:52:34Remember those I've met, you've eaten at the cinnamon club.

00:52:36I really thought you had a star.

00:52:37Wow.

00:52:38No, no, but, you know, so, but I mean, you know, continuously throughout the 25 years,

00:52:42not just cinnamon club, but every single one of our restaurants.

00:52:45Yeah.

00:52:45They've kind of continued to push the boundaries and do, you know.

00:52:48So we kind of bring together lots of different chefs doing different things.

00:52:52Right.

00:52:52And so one of my kind of events that is coming up, you know, on the 15th of May,

00:52:56is five of the best Indian chefs right now.

00:52:58Okay.

00:52:59They're all kind of cooking a dish each.

00:53:01We've got this special celebratory dinner.

00:53:04And that's...

00:53:05That looks beautiful.

00:53:06That mince on its own.

00:53:08Delicious.

00:53:09Wow.

00:53:09In fact, you could just do that from this recipe if you didn't want to do the whole thing.

00:53:12Yeah.

00:53:12And I think, you know, it's...

00:53:15So this nihari, this kind of, you know, this, you could make this with lamb shank.

00:53:21You would...

00:53:22Nice amount of gravy here, Lucy.

00:53:24Yeah.

00:53:25If you want to make Vivek's recipe at home, you can find it at bbc.co.dk forward slash

00:53:29set the kitchen or scan the QR code and it will take you straight to this dish.

00:53:33That looks beautiful.

00:53:35So, this is...

00:53:35I've seen the styling there, Matt.

00:53:37I am.

00:53:37It's doing well so far.

00:53:40No notes.

00:53:41No notes.

00:53:42Talking of styling, the location and the setting for the cinnamon club, so beautiful.

00:53:46Isn't it?

00:53:46It's really amazing.

00:53:47Yeah, yeah.

00:53:47It's got a real gravitas to it.

00:53:48Yes.

00:53:49It's got a sense of occasion like very little else, you know.

00:53:52It's...

00:53:52And also, you know, more than that, I think it's the community that you built throughout

00:53:56the 25 years.

00:53:57I mean, I think of...

00:53:58Well, I think of the show this morning and I thought, you know, it does take a village

00:54:01to put a show together like this.

00:54:03And, you know, even this show itself, in the last sort of 20 years of doing it.

00:54:07Mm.

00:54:08Yeah.

00:54:09Yeah.

00:54:09It's become a part of who we are, what we do.

00:54:12Yeah.

00:54:12And the kind of, you know, people it brings together.

00:54:14So, it's been a real privilege and a pure pleasure, if I should say that.

00:54:20Yeah.

00:54:21Nice.

00:54:22That looks beautiful.

00:54:23I love the room.

00:54:24Yeah, I love the room.

00:54:25It's got a kind of, you'd think that deals were being done.

00:54:27Yes.

00:54:27The skullduggery of Westminster.

00:54:29Oh, yeah, that too.

00:54:30Absolutely.

00:54:30Two.

00:54:31Yeah.

00:54:31Right, that looks stunning.

00:54:33What have we got, Vivek?

00:54:34So, we've got this celebration of British lamb, as I said.

00:54:37We've got tandoori spice lamb chops, we've got a fenugreek flavoured mince, and we've got

00:54:42a beautiful nihari sauce.

00:54:43Congratulations.

00:54:44Thank you very much.

00:54:52Okay.

00:54:54Wow.

00:54:54Right.

00:54:55There you are, Lucy.

00:54:56Look at that, Lucy.

00:54:57Congratulations.

00:54:57Come and have a seat.

00:54:58Oh, my goodness.

00:55:01Right.

00:55:01What do we got here?

00:55:02Well, I'd needed to choose a wine.

00:55:03Obviously, I wanted an Aussie connection for Donna, that helps, but also-

00:55:06Is it all yours, Lucy?

00:55:07Is it all yours?

00:55:07Yeah, dive in, dive in.

00:55:08Is it sat eating?

00:55:09Yeah.

00:55:10Yeah, please do.

00:55:10But I wanted a wine that encapsulated how I've, you know, felt about 25 years of the

00:55:14cinnamon club, so the name, All Good Things.

00:55:16Oh, All Good Things.

00:55:17Honestly, it's a delight.

00:55:19Well, that smells good.

00:55:19Yeah, it's a Shiraz from Western Australia.

00:55:21Ancient soils, low vigour.

00:55:23What you want with a dish like this, lavish, big, rich fruit, but soft.

00:55:26Love that.

00:55:26But also really juicy as a wine.

00:55:28I mean, easing.

00:55:29Ten quid.

00:55:30Ten quid in Tesco, this, yeah.

00:55:31Yeah, it's really punchy.

00:55:32It's not the last one.

00:55:34Oh, that's the Australians.

00:55:35No, it's not the last one.

00:55:36You Aussies, right?

00:55:37Yeah.

00:55:37You know what you're doing.

00:55:38Yeah.

00:55:39So this is Western.

00:55:40Western Australia, so you're closer to Jakarta than you are to Sydney, effectively,

00:55:43so it is its own kind of unique place.

00:55:45Coastal breezes, really ancient soil.

00:55:47The low vigour soil is basically what gives the vines really lovely, intense flavour.

00:55:51It's a boutique region.

00:55:52You know, since the 60s, it's famed for high-quality production, so it's a real snapshot

00:55:56of that kind of level from Margaret River and Great Southern, with Shiraz's wonderful grape,

00:56:00but balanced, 13.5% alcohol, nice and silky, delicious with this tandoori.

00:56:05Not too big.

00:56:06No, 13.5%, nice.

00:56:07That's lovely.

00:56:08Ollie, as every other time, a complete triumph, my friend.

00:56:12Thank you so much.

00:56:13Very nice.

00:56:14How is that, Elizabeth?

00:56:15It's unreal.

00:56:16It's good, isn't it?

00:56:16You should do this for a living.

00:56:20I've been thinking about it.

00:56:22It's amazing.

00:56:22I'll give you another hug.

00:56:24You can have another hug.

00:56:25What would you serve that mince with, if you were just going to do the mince?

00:56:29Oh, just have it with parattas and andre, just a big bowl of that mince on its own.

00:56:34You don't need anything with it.

00:56:36It's good, isn't it?

00:56:36Honestly, I've never had meat like it.

00:56:38Yeah.

00:56:39Truly stunning.

00:56:40Nice.

00:56:40Great.

00:56:41Everyone happy?

00:56:42You happy there, Donna?

00:56:43Absolutely.

00:56:44Keep Donna happy.

00:56:45You're happy.

00:56:46You're happy, I'm happy.

00:56:47Right, let's catch up with Dame Mary Berry now.

00:56:49And she's enjoying a seaside classic in Whitby.

00:56:57The Gothic ruins of Whitby Abbey inspired Bram Stoker's novel Dracula in 1897.

00:57:07Just over a century earlier, Captain Cook launched his colonial expedition from this port, which was already a centre of

00:57:16the whaling industry.

00:57:18Nowadays, Whitby is still famous for its fish, mainly the kind that comes in batter with a side of chips.

00:57:26Gosh, there's a gust of wind out there.

00:57:28Hello, Mary.

00:57:29What can I get you?

00:57:30I'd like cod.

00:57:31Cod and chips, yeah.

00:57:32Cod and chips would be perfect.

00:57:33So how long have you been here?

00:57:35We've been here for 20 years.

00:57:36I think there's more fish and chip shops in Whitby per square mile than anywhere else in the country.

00:57:41And I think we unofficially call ourselves the capital of fish and chips.

00:57:45Have things changed in what people want when they come to a fish and chip shop?

00:57:48I don't think they have, really.

00:57:50You all remember as a kid coming for your chips, that nice smell of salt and vinegar and, you know,

00:57:55the sea air.

00:57:56And I think, you know, I don't think you can beat that, really.

00:57:59You know, I think that's why I love it.

00:58:00I'll see how yours are getting in, Char.

00:58:03Right.

00:58:04As a third generation of his family to work here, Stuart has fish and chips running through his veins.

00:58:11Good thing, too, as in high season, they can get through a ton of potatoes a day.

00:58:17That's a lot of chips.

00:58:19Right, there you go, your fish and chips.

00:58:21Oh, Stuart, that looks amazing.

00:58:22And as I look round, it even tells me which trawler the fish came in.

00:58:28Yeah, we like to know where everything's from.

00:58:29It's a full sustainability and traceability, which we've been doing.

00:58:33We've been doing it for quite a while now.

00:58:34And I bet you don't cook your chips in lard anymore.

00:58:38What do you do with them?

00:58:38Beef tripping. You use beef?

00:58:39Yeah, we're very traditional here.

00:58:42Right. Right.

00:58:43That'll keep you going for a bit.

00:58:44Yeah, great. Thank you very much.

00:58:46Just what's needed on a day like this.

00:58:50Gosh, that's good.

00:58:53But if deep fat frying is not to your fancy,

00:58:57I have the perfect fish dish to warm you up.

00:59:00My haddock and shrimp feast.

00:59:03All in the one dish, beautifully comforting and wonderful flavours.

00:59:08This dish starts with a hot pan, a little oil and some butter.

00:59:14Simply sweat down two onions and two sticks of celery.

00:59:18And I'm going to keep turning it.

00:59:20And I want to cook it for about ten minutes to really soften it well.

00:59:24Meanwhile, I've got some mushrooms here.

00:59:27They're chestnut mushrooms.

00:59:29I'm just going to slice them.

00:59:31It's best really not to keep them in the fridge in a holothene bag.

00:59:35Always put them in a paper bag.

00:59:37They keep better.

00:59:38Now, just look in there.

00:59:40You can see it's sort of taken a greeny, translucent tinge.

00:59:44So in go the mushrooms and then the garlic.

00:59:48Season and stir for a couple more minutes.

00:59:51Then add 225 grams of long grain rice.

00:59:55Give it a good mix before topping up with 600 ml of hot vegetable stock.

01:00:01Then very important, some white wine.

01:00:03Now, you know how I always slop it in straight from the bottle?

01:00:06Well, I'm not because I want to get the exact amount.

01:00:09And in here, I've got 200 ml.

01:00:12That's it.

01:00:15Once it's bubbling away, put it in the oven at 160 fan for 15 minutes.

01:00:28When the time's up, the rice should have absorbed all those wonderful flavours.

01:00:35So there's still just a bit of liquid there to finish the cooking.

01:00:40And I've got this beautiful haddock here.

01:00:42I'm going to put a little bit of pepper and salt.

01:00:46If you're nervous of cooking fish, this is a simple way of doing it.

01:00:49It'll cook in the steam that comes up from the rice, which will be full of flavour.

01:00:54It just needs a final flash in the oven to cook that beautiful fish.

01:01:06Gosh, it's heavy.

01:01:08There we are.

01:01:09So that's had its ten minutes and it should be exactly just like that.

01:01:16It smells beautifully fresh.

01:01:19The smell of the sea.

01:01:23All that's left is to finish the rice.

01:01:27First, in goes some baby leaf spinach.

01:01:30Just listen to that.

01:01:31It is so fresh.

01:01:33In that goes.

01:01:35Just stir that in.

01:01:37I'm going to allow that to wilt for a couple of minutes in the steam.

01:01:42Then add the juice of a lemon, some chopped dill and parsley.

01:01:47Perfect companions for the fish.

01:01:49It's going to make it vibrant green.

01:01:52I'm going to loosen it down with cream.

01:01:54And yes, it's double cream.

01:01:56This is a feast.

01:02:00So stir that in.

01:02:08Do you know something?

01:02:09That's perfect.

01:02:10Now, all that's left is to bring this dish together.

01:02:15To top it all off, add some heated potted brown shrimps that are dripping in melted butter.

01:02:29This haddock and shrimp feast is something very special and perfect on a miserable day.

01:02:37It's heartwarming and it is absolutely scrumptious.

01:02:47Thanks, Mary.

01:02:48Right, the website vote is closed and we will soon find out whether it's food having a food help for

01:02:51Lucy.

01:02:51Now, it's Cinco de Mayo on Tuesday.

01:02:54Woo-hoo!

01:02:56But we're not celebrating with tacos.

01:02:58We think the best food to eat is to celebrate Mexico's victory over the French in 1862 at Churros.

01:03:04So, Bernardo Pro is going to show us how to make Mexico's tastiest sweet treat.

01:03:11Morning.

01:03:11Thanks for coming along.

01:03:13Hello.

01:03:13Thank you very much for inviting me.

01:03:14So, how do we celebrate victory over the French?

01:03:17Churros.

01:03:18Okay.

01:03:19How do you make yours?

01:03:20So, first we're going to do a dough.

01:03:23So, we're going to start with the water.

01:03:24Okay.

01:03:25We're going to add a bit of butter.

01:03:26This will give it a bit of fat.

01:03:27It's going to help us have springy, soft churros.

01:03:30You can get going with the chocolate sauce.

01:03:32Sure.

01:03:33Oh.

01:03:33We're going to do also a very easy chocolate sauce that everybody can do at home.

01:03:36Uh-huh.

01:03:38It's just going to be hot cream, chocolate, let it rest, and the fat will make its magic.

01:03:43Okay.

01:03:44Now, what we're doing over here is melting the butter with the salt and the sugar.

01:03:51Okay.

01:03:51You need a pinch of about five grams for the recipe that you have at home.

01:03:54Uh-huh.

01:03:55And the purpose of heating up the flour is to gelatinize the starches.

01:04:00Okay.

01:04:00That will help us have a really nice spring when it comes to the oven.

01:04:03Righto.

01:04:04To the oven, to the oil.

01:04:05Okay.

01:04:06Amazing.

01:04:06What do you have over here?

01:04:07So, you have a...

01:04:10It's kind of a groundbreaking...

01:04:11How do you say it?

01:04:13Churreria.

01:04:14Yes.

01:04:14Churreria.

01:04:15Churreria.

01:04:16I love that one.

01:04:18100%.

01:04:18Okay.

01:04:18It's a lovely place.

01:04:20It's a place where everybody belongs.

01:04:21I like to describe it as an airport.

01:04:23You can see everyone there.

01:04:24This has...

01:04:25Like an airport?

01:04:25Like an airport.

01:04:26Everybody belongs.

01:04:26Oh, I see.

01:04:28It's like pubs.

01:04:30Yeah.

01:04:31You get all kinds of people.

01:04:33Exactly.

01:04:33Everybody's there.

01:04:34Nobody looks out of place.

01:04:35People sleeping on the floor.

01:04:36So, this is melted.

01:04:37We're going to add the flour here.

01:04:38And here's where you have to be a little bit careful.

01:04:40And technique works really great when you're working with churreria.

01:04:43Off the fire.

01:04:44And we're going to mix this.

01:04:46We're looking for creamy smashed potato type of texture.

01:04:51Play-doh.

01:04:52When you used to play...

01:04:52Let's be careful with that.

01:04:53Ready?

01:04:53Go?

01:04:54Yeah.

01:04:54Okay.

01:04:55You can pour that over the chocolate.

01:04:56Sure.

01:04:57And just let it do its own thing.

01:04:59Rightio.

01:04:59Okay.

01:05:01Now, in front of me here, I've got the hot chocolate.

01:05:04Yes.

01:05:04You serve this as well?

01:05:05Yeah.

01:05:05That's what makes it really Mexican.

01:05:07The Mexican hot chocolate.

01:05:08So good.

01:05:08Yeah.

01:05:09What's special about Mexican hot chocolate?

01:05:10Well, first of all, chocolate comes from Mexico.

01:05:12Mm-hmm.

01:05:13But it has the cinnamon in it.

01:05:16Ceylon cinnamon, which is extremely floral.

01:05:18You have some over there.

01:05:19This is...

01:05:19Yes.

01:05:21Ceylon cinnamon.

01:05:21Exactly.

01:05:22Look, this is the texture you're looking for.

01:05:24It's that creamy smashed potato.

01:05:26We're going to put it back into the heat.

01:05:28And from one to two minutes...

01:05:29It's really nice.

01:05:29Oh, it's very floral.

01:05:30It's not the spicy one.

01:05:32It's not the one you attach to chewing gum.

01:05:34Yeah, yeah.

01:05:34Like spicy cinnamon chewing gum.

01:05:35Yeah.

01:05:36So, as soon as this attaches from the bowl,

01:05:39you're going to leave it on the side.

01:05:40You're going to let that rest ten minutes.

01:05:42You don't want to do scrambled eggs when you're adding the egg.

01:05:44Mm-hmm.

01:05:45The egg would go into this.

01:05:46Amazing.

01:05:47Our oil is ready to go.

01:05:50Okay, so this is the cinnamon.

01:05:51That's the cinnamon.

01:05:52Let's put some in there.

01:05:53So, how much do you want?

01:05:54You know, like, that's more than enough.

01:05:56We'll go by colour on this.

01:05:59Lovely.

01:06:01Now, we're going to pipe some churros.

01:06:02We have the magic dough here.

01:06:04Uh-huh.

01:06:05And something we need to mention.

01:06:06It's very important to have the piping tip, the star.

01:06:08Why is that?

01:06:09Why?

01:06:10Because the star creates more surface area

01:06:11and prevents your churros from popping when they're in the oil,

01:06:15in the hot oil.

01:06:15And remember, we've got to be safe here.

01:06:16Okay.

01:06:17Now, we're going to pipe them into parchment paper.

01:06:19We're going to...

01:06:19We have three all over here.

01:06:20So, if you just did a regular round nozzle, they would crack and explode?

01:06:24Oh, no.

01:06:24That would not be a good idea.

01:06:25Okay.

01:06:26So, where did you learn this?

01:06:28Honestly, this is a French technique, actually.

01:06:29This type of dough, this technique, is a French dough.

01:06:32But I think I ate an unhealthy amount of churros.

01:06:34Okay.

01:06:34Definitely.

01:06:35All my life.

01:06:35Since I was a kid.

01:06:37And a lot of experimentation, right?

01:06:39Because, at the shop, we try to make them vegan.

01:06:41Yeah.

01:06:42But, of course, the dough is a little bit harder than normal.

01:06:44So, you've got one in Covent Garden.

01:06:48And you're opening another one in Holland Park.

01:06:50We are, yeah.

01:06:51Nice.

01:06:51I know.

01:06:52I'm very excited about that.

01:06:53Nice neighbourhood.

01:06:53It is.

01:06:54I don't know if you're aware.

01:06:55I've been there a couple times.

01:06:56No.

01:06:57Okay, now, so the oil is up to temperature.

01:06:59Yep.

01:06:59And this is a lovely trick I like to do, parchment paper.

01:07:01Okay.

01:07:01This will prevent you from piping in the oil, preventing any accidents.

01:07:04We're just going to drop them in.

01:07:07On the paper?

01:07:08Yeah, on the paper.

01:07:08It doesn't matter.

01:07:09So, before, I've seen people do like that.

01:07:11We do that at the shop.

01:07:12Okay.

01:07:12We do that at the shop.

01:07:13But at home, you know, things can go wrong.

01:07:16Okay.

01:07:16Yeah, this is much safer, isn't it?

01:07:18It is indeed.

01:07:18I love this.

01:07:18It is indeed.

01:07:19A really nice hack.

01:07:20Did you not know this, Donna Hay?

01:07:21No, I did not.

01:07:22But I do love a bit of parchment paper.

01:07:24And look, the magic here.

01:07:25The parchment paper comes up.

01:07:27Oh.

01:07:29Pretty easily.

01:07:29And you don't have to worry about it.

01:07:30And also, it helps with the shape of them.

01:07:32Exactly.

01:07:33See, Matt?

01:07:34Perfect churros every time is very important.

01:07:36That's you all over, isn't it?

01:07:38Right.

01:07:38Yes.

01:07:38You guys have got it in front of you.

01:07:40Why don't you dive into that?

01:07:41We've got the hot chocolate.

01:07:43This hot chocolate.

01:07:43We've got the three different sauces.

01:07:46We've got the chocolate, obviously.

01:07:48Bit of dulce de leche.

01:07:50Dulce de leche, yeah.

01:07:51We have chocolate.

01:07:52That's better than I did.

01:07:52Wow.

01:07:53Condensed milk.

01:07:54Nice.

01:07:55And that's the hot chocolate.

01:07:55We use this thing.

01:07:56Have you ever seen one of these?

01:07:56No.

01:07:57What is that thing?

01:07:57It's a molinillo.

01:07:58So it's like a frother.

01:07:59We use this in pots when the hot chocolate.

01:08:01Oh, that's so good.

01:08:01Oh, is that why it's so...

01:08:03Exactly.

01:08:04Oh, what?

01:08:05It is the best.

01:08:06Tried it.

01:08:06I'm almost done.

01:08:08It's amazing.

01:08:10Yes, I do this morning.

01:08:11God.

01:08:11It's the best hot chocolate I think I've ever had.

01:08:14Yeah.

01:08:15Appreciate it.

01:08:16Yeah.

01:08:16Almost like a chocolate chai, you know?

01:08:18Yeah.

01:08:18It is, it is.

01:08:19Isn't it?

01:08:19When people describe me, like, what is Mexico chocolate?

01:08:22I said, if you try chai, chai, that is spice with tea is the spice with chocolate.

01:08:27Centuries are done.

01:08:28Is it such a sugar?

01:08:29No.

01:08:30They like hot chocolate.

01:08:31In Mexico, there's a thing called filoncillo.

01:08:34Filoncillo is the cane juice.

01:08:36There's a lot of sugar.

01:08:36Before it gets refined, it gets reduced.

01:08:38Okay.

01:08:39And that solidifies into a rock.

01:08:39It's called jaggery.

01:08:40Oh, it's like jaggery.

01:08:41Oh, okay.

01:08:43Because it's got that caramelly taste.

01:08:44Yeah.

01:08:45Indeed.

01:08:45I like to describe it as earthy.

01:08:47It's really earthy sugar.

01:08:48That's wonderful.

01:08:49Yeah, it is amazing.

01:08:50In Mexico, we cook a lot with it.

01:08:52More, less salsas.

01:08:52We use that thing for everything.

01:08:54You've got three sauces there.

01:08:56Yes.

01:08:56Any favourites?

01:08:57Okay.

01:08:57So, we're going to let this rest for a second.

01:08:58You can whisk that chocolate sauce over there.

01:09:01What's the white one?

01:09:03The one is condensed milk.

01:09:04Oh, wow.

01:09:05You have a chocolate sauce ganache, and then you have the dulce de leche.

01:09:08Mmm.

01:09:09In Mexico, we do cajeta, which is a goat's milk reduction.

01:09:13Okay.

01:09:14And a bunch of brandy, yeah.

01:09:16And brandy.

01:09:18The white one's just condensed milk.

01:09:20That's nice and simple.

01:09:22Sorry, which one?

01:09:22The white one.

01:09:23Yeah, yeah, it's just comfortness, you know?

01:09:25Yeah, it's good.

01:09:25So, now that the cheers have rested for a second, I'm just going to grab them in cinnamon

01:09:29sugar.

01:09:30But you do that while it's warm, right?

01:09:31Yeah, but you don't want them straight out of the oil.

01:09:33The caramel.

01:09:34The caramel.

01:09:35The caramel.

01:09:46The caramel.

01:09:47100%.

01:09:47Okay.

01:09:48If you go to Mexico and you ask them without cinnamon sugar, they would look at you like

01:09:50in a weird way.

01:09:52Yeah.

01:09:54That chocolate's delicious.

01:09:55Amazing.

01:09:55So good.

01:09:56Amazing.

01:09:57And you can get creative with the cinnamon as well.

01:09:59You can even, like, sometimes you can put some cardamom in it.

01:10:01That could make it very interesting.

01:10:02Even that chocolate sauce, you can put some, you know, chop nuts, basil nuts, whatever

01:10:06you feel like.

01:10:07Wow.

01:10:08As far as a reminder, you can find plenty of recipe inspiration from our show on

01:10:11bbc.co.uk forward slash Saturday Kitchen.

01:10:13It'll scan the QR code below and it'll take you straight to today's recipes.

01:10:17Right.

01:10:17Can I have a crack at that?

01:10:18Let's do it.

01:10:18How is it?

01:10:20Yes.

01:10:21Oh my.

01:10:22Have you not tucked in yet?

01:10:23We haven't.

01:10:24Tucked in?

01:10:24Oli and I are about to burn on a sugar high.

01:10:27Anything could happen after this.

01:10:29Yeah.

01:10:29Bernie.

01:10:30Tell me.

01:10:30Advanced notice.

01:10:31Please.

01:10:31I'm so nicking this.

01:10:33It's going on to one of our menus.

01:10:36It's brilliant.

01:10:36They're so light.

01:10:37The egg helps a lot.

01:10:38The fat helps a lot.

01:10:40And you just ate them because we just fried them.

01:10:42So they're really nice, fluffy.

01:10:43I'm loving condensed milk.

01:10:45Super fluffy.

01:10:46Yes, amazing texture.

01:10:47They are delicious.

01:10:49Appreciate it.

01:10:50Good luck with the Holland Park out.

01:10:51So good.

01:10:51Now it's going to be drinks only.

01:10:53Oh, drinks only?

01:10:53Yeah, drinks only.

01:10:54It's going to be that.

01:10:55A lot of potechata, which is a rice and cinnamon drink.

01:10:57It's amazing.

01:10:58I've had that.

01:10:58I've had it.

01:10:59Yeah, yeah, yeah.

01:10:59It's really nice.

01:11:00This is delicious.

01:11:01Absolutely delicious.

01:11:02Well, enjoy your celebrations on Tuesday.

01:11:05Are you celebrating?

01:11:06Yeah, I do.

01:11:07It's more of a celebration around the world.

01:11:09It is.

01:11:09Celebrating Mexican culture.

01:11:11We love that.

01:11:13Per se, Mexico's not like a day off or a bank holiday.

01:11:15But, you know, I'm very proud.

01:11:17People celebrate Mexicanity all over the world.

01:11:19Nice.

01:11:20That is wonderful.

01:11:21Don't try them.

01:11:22Right, so we're going to soon find out whether you voted for Lucy's idea of food heaven

01:11:25and food hell.

01:11:25But first, Nigella's doing a bit of shopping to make a shawarma.

01:11:29Well done, mate.

01:11:39I'm lucky enough to live near a Middle Eastern deli.

01:11:42So my supper guests get to crunch on pickled green chili peppers and pickled turnips.

01:11:47Beetroot in the pickling liquor is what turns them so radiantly pink.

01:11:53And for me, nothing beats proper Middle Eastern pita bread.

01:12:08What I'm making to eat with these is something I get started on in leisurely fashion a day

01:12:13ahead.

01:12:26I'll admit my chicken shawarma relies on an awful lot of spices, but this couldn't be easier to make.

01:12:32And besides, any recipe that starts with the zest and juice of two lemons makes my heart sing.

01:12:40I've got some serious impaling work to do.

01:12:43Because on top of that fabulous mimosa sprinkle of lemon zest, now the sharpness of the juice.

01:12:56I want some olive oil, just regular olive oil.

01:13:00And now for my carefully calibrated spice collection.

01:13:04Some paprika first off.

01:13:12Gorgeous colour and gorgeous taste.

01:13:16Next, cumin.

01:13:19And the thing about these spices is it's not their individual voices, but it's the choir of flavour when they're

01:13:27together.

01:13:30Coriander, always the junior partner to cumin, but no less valuable.

01:13:36Dried chilli flakes.

01:13:41And now a slight flirt with the sweeter spices.

01:13:46Before I put too much in.

01:13:48A little bit of cinnamon.

01:13:54And some nutmeg, just freshly grated over.

01:14:04Going a bit more boisterous now with some garlic.

01:14:10It's all perfectly harmonious.

01:14:15And I'm happy to throw the end bits in.

01:14:18And then...

01:14:22Fabulous.

01:14:23Need a crunch of salt.

01:14:28And two bay leaves.

01:14:36A serious bit of squelching to do now.

01:14:45This just sits in the fridge, gaining in tenderness and flavour.

01:14:50And then it goes into a hot oven for 30 minutes and it's cooked.

01:14:55The thing about the chicken shawarma, it's how you eat it as well as the fabulousness of the chicken itself.

01:15:02So I want a pile of warm flatbreads on the table.

01:15:05Some tomatoes I'll chop up with some fresh mint.

01:15:09Some shredded lettuce to go under the chicken.

01:15:12Of course my pickle purchases.

01:15:15Oh, and I have to have my tahini yoghurt sauce, which I sprinkle with pomegranate seeds.

01:15:21Now although tradition decrees that this sauce should be served only with lamb shawarma, I think it partners my chicken

01:15:28perfectly.

01:15:30Start with regular plain yoghurt and stir in some tahini, that rich and grainy sesame paste that I like to

01:15:37keep on hand.

01:15:41Add a good sprinkle of sea salt flakes and mince or grate in some garlic.

01:15:50When I serve this, I add a scattering of ruby pomegranate seeds, but for now, all I need to do

01:15:56is stir it together.

01:16:10As I'm making this ahead of time, I simply cover and chill this until I need it.

01:16:15ced by and

01:16:27Oh, we're going to be on bread duty first.

01:16:31You're going to be on bread duty.

01:16:32Well, then, it's really too busy with your talking.

01:16:35Now, I'll take it. Thank you very, very much.

01:16:39I'm going to try and give you some lettuce, too.

01:16:43So, you have to...

01:16:44Oh, they're beautiful, aren't they?

01:16:46The pink, the red, and the gold.

01:16:48I'm loving that so much.

01:16:49This.

01:16:51And then I am going to apply to face.

01:17:01Thanks, I tell you.

01:17:01Right, time to find out whether it's food heaven or food hell for Lucy.

01:17:03It could be food heaven, which was beef and gravy and things like that.

01:17:08Or it could be food hell, which was pork.

01:17:11Pointless pork.

01:17:12Yeah?

01:17:13Hmm.

01:17:14Thanks for everyone voting.

01:17:15Big turnout today.

01:17:1661% of you went for pork.

01:17:18Oh!

01:17:21Ha, ha, ha, ha, ha.

01:17:22Oh, Lucy.

01:17:23I do know what.

01:17:24I kind of thought it was going to go there,

01:17:26because it looks light and it looks summery.

01:17:29Maybe because you're so funny,

01:17:30people thought it would be funny to give you pork.

01:17:32Maybe.

01:17:33You know, my daughter's going to be really up.

01:17:35She's got a pig toy,

01:17:37and she can't bear park.

01:17:39She's going to find this.

01:17:40Oh, so massive.

01:17:42Sobbing.

01:17:42Really?

01:17:43Yeah.

01:17:43Look what the people have done.

01:17:44That's not it.

01:17:45This was a bad pig.

01:17:46Do you remember, babe?

01:17:47Everyone's forgotten about the film, babe.

01:17:49My wife came down the aisle at our wedding to babe.

01:17:51Right, Matt.

01:17:51The thing to...

01:17:52Oh, she thought you were going to stay on a pig?

01:17:54Why have I never known that?

01:17:54That's the true fact.

01:17:55Really?

01:17:56Yeah, she loved that film.

01:17:58Da, da, da, da, da, da, da, da, da, da.

01:18:00You know, the Sansons thing?

01:18:01I can't remember what it is, but, yeah.

01:18:02It's, you know, the theme tune.

01:18:04Really?

01:18:04To babe?

01:18:05Yeah, to babe.

01:18:06She loved the thing.

01:18:07Yeah, so she came down.

01:18:08She looks amazing.

01:18:09And fun fact for you,

01:18:10I served this particular...

01:18:11Not this wine, but from this winery,

01:18:13I served that at my wedding as well.

01:18:14So we've got a whole theme of love.

01:18:16It's just all love today.

01:18:17Ridiculous.

01:18:18All by chance.

01:18:18That's the universe for you.

01:18:19That's the universe, baby.

01:18:21Hold that thought.

01:18:22I will.

01:18:24Right, Vex is going to do all the veg.

01:18:26So we've got some Jersey Royals,

01:18:27we've got some asparagus,

01:18:28I've got some baby carrots,

01:18:30I've got some spring onions masquerading

01:18:32as baby leeks.

01:18:34So we're going to blanch those.

01:18:36What else have we got?

01:18:37Peas, broad beans we got.

01:18:40So we're going to do all that,

01:18:42make a nice little vinaigrette

01:18:43from some lemon thyme,

01:18:45a little bit of Dijon mustard,

01:18:47and this pork I'm going to marinate

01:18:50in a little bit of lemon zest.

01:18:53I've got some fennel seeds

01:18:55and some garlic.

01:18:57Ideally, marinate it sort of overnight.

01:18:58And then we're going to very slow roast it.

01:19:00So give it a blast for about,

01:19:03say, 200.

01:19:05Sorry, I'm losing my voice.

01:19:07200 for around about sort of 30 minutes

01:19:09and then turn it down to about 160

01:19:12and give it about two hours

01:19:13and then turn it up again

01:19:14and you get a nice crispy crackling.

01:19:17The best way,

01:19:18I know a lot of people say,

01:19:19you know,

01:19:19how do you get really good crackling?

01:19:21To my mind,

01:19:22you only get it

01:19:23if you go to a really good butcher.

01:19:25Or not a really good butcher,

01:19:26just a good butcher

01:19:27and buy good pork.

01:19:28I always find the supermarket pork,

01:19:31and apologies if I'm upsetting anyone,

01:19:33it's too wet.

01:19:34So if you do that,

01:19:35you can try it.

01:19:36It's not enough fat on it

01:19:37and it's too wet.

01:19:37So you can dry it out

01:19:39with a bit of vinegar.

01:19:41That tends to get under the skin

01:19:43and does clever things

01:19:44to the crackling.

01:19:45And some salt.

01:19:47But if you go to a butcher

01:19:48and you buy decent pork like this

01:19:50with a decent amount of fat on it,

01:19:52you are halfway there already.

01:19:55Right.

01:19:56So while we get on with this,

01:19:57Oli,

01:19:58what are we drinking?

01:19:59Well, we're drinking a...

01:20:00Well, yes,

01:20:01it's a South American wine

01:20:02from Chile

01:20:03and it's a winery called Eraseries

01:20:05and they've been around

01:20:06for a very long time.

01:20:07This particular wine,

01:20:08what you want with pork,

01:20:09is basically a good Chardonnay

01:20:11with a little bit of oak in it.

01:20:12There's a compound in pork

01:20:13called vanillin.

01:20:13You also find that in the oak.

01:20:15The marriage of the two flavours

01:20:16is utterly seamless

01:20:17and I know the temptation

01:20:18is to think,

01:20:19well, I'm having a roast.

01:20:20I want a red.

01:20:21Actually,

01:20:21a good oaky Chardonnay

01:20:22does the trick far better.

01:20:23This is £10.50

01:20:24from Majestic.

01:20:25It's grown in the Aconcagua Valley.

01:20:27So, you've got the Pacific,

01:20:28you've got the mountains,

01:20:29lots of cooling influence

01:20:31but warm days as well.

01:20:32So, big flavour,

01:20:33nice tropical nuances to it.

01:20:35Really silky texture

01:20:36but reasonably low alcohol

01:20:38at 13 and a half

01:20:38so it's quite light on its feet.

01:20:40So, if you're cooking pork,

01:20:41if you're doing something

01:20:41on the barbecue,

01:20:42this is a great all-rounder

01:20:43for pork

01:20:44and I'm a big fan

01:20:45of this winery as well.

01:20:45Good quality.

01:20:46It smells great.

01:20:47Yeah.

01:20:47I mean, you get that oak

01:20:48but it also smells quite sunny.

01:20:49Really sunny.

01:20:50A little bit tropical

01:20:51and they're very careful

01:20:52with the oak.

01:20:52They're using used oak,

01:20:54big oak

01:20:54so they're not having

01:20:55a massive whack

01:20:55of that vanilla flavour

01:20:56that it gives.

01:20:57It's more subtle than that.

01:20:58Nice.

01:20:59Light on its feet.

01:21:00Do you like it?

01:21:00And I'm not really

01:21:02a white wine drinker

01:21:03but I really like this.

01:21:04Yeah.

01:21:05Yeah.

01:21:05It's a really nice mouth.

01:21:06I'm so pleased

01:21:07at least something heavenly

01:21:08has happened for you.

01:21:08Yeah, yeah.

01:21:09Thank heavens.

01:21:11You're a fan of Chardonnay.

01:21:12Oh, here we go.

01:21:13I haven't tried it yet.

01:21:13There you go.

01:21:14Oh, get in.

01:21:14Have we got a sec?

01:21:15Now, Lucy,

01:21:16breaking news,

01:21:16they've just announced

01:21:18the line-up

01:21:18for the new traitors.

01:21:20Have they?

01:21:20Oh, Romesh.

01:21:22Is it?

01:21:22Of course he is.

01:21:23Richard E. Grant.

01:21:24Richard E. Grant is in it.

01:21:25Miranda Hart's in it.

01:21:27Richard Lyce in it.

01:21:28You're not in it.

01:21:29Ah, what?

01:21:30So, yeah, so good line-up.

01:21:32You got any top tips, Lucy?

01:21:34That's...

01:21:35I mean, I wasn't very good at it.

01:21:37I thought you were brilliant.

01:21:39Oh, oh, I don't...

01:21:39Well...

01:21:40We loved you in Smith Towers.

01:21:41We thought you were great.

01:21:43Well, don't whisper to anyone

01:21:44that I whispered to Jonathan

01:21:45that I've got to do my tax return.

01:21:47It's late.

01:21:47And then the next night

01:21:48I was bumped off.

01:21:50There you go.

01:21:50Don't tell anyone.

01:21:51But you got...

01:21:52So, seven, you got...

01:21:53I mean, you did well.

01:21:54Yeah, yeah.

01:21:55Oh, they're going to have such a...

01:21:56Yeah, it's...

01:21:57They're going to have such a good time.

01:21:59It's always...

01:21:59Did you enjoy it?

01:22:01I mean, when...

01:22:02You're always at the bar.

01:22:03Not just you,

01:22:04but everyone was always

01:22:05ended up at the bar

01:22:06making their own drinks.

01:22:07Yeah, that's true.

01:22:08Yeah, yeah.

01:22:09We drank a lot.

01:22:10Yeah, but the castle and the...

01:22:12I mean, you're not allowed

01:22:13your phone,

01:22:14your band from your phone.

01:22:15You don't know what time...

01:22:16You're so immersed in...

01:22:18in the game.

01:22:19Yeah.

01:22:19And it's just mad.

01:22:20And Claudia.

01:22:22Oh, yeah.

01:22:22She let me touch her hair.

01:22:24Wow.

01:22:25What's it feel like?

01:22:26It was at...

01:22:26Do you know once

01:22:27I met Princess Diana

01:22:29and I just...

01:22:30Oh, you didn't touch her as well.

01:22:30I touched her wrist

01:22:31and it was similar

01:22:32touching Claudia's hair.

01:22:34Would it be the same

01:22:35as my ankle, do you think?

01:22:37I'd say so.

01:22:38No.

01:22:44I don't know much about Hull.

01:22:46Can you tell me, you know,

01:22:49what's going on there?

01:22:50What's your favourite thing?

01:22:52It's the best city on earth.

01:22:53OK.

01:22:54It's...

01:22:54What makes it the best?

01:22:55Oh, it's the people.

01:22:57OK.

01:22:57The people are so warm

01:22:59and so friendly

01:22:59but it's got so much history.

01:23:02It's...

01:23:02Historically, in this country,

01:23:03got a really bad name for itself

01:23:05and it's...

01:23:05Right.

01:23:06It's...

01:23:06It's like a European city.

01:23:08There's a marina,

01:23:09there's yachts...

01:23:10Oh, the Riviera.

01:23:11There's an old town.

01:23:12There's a cobbled street

01:23:13called the Land of Green Ginger.

01:23:15Oh, that's very sweet.

01:23:17And it was where

01:23:17the birthplace of William Wilberforce

01:23:19who helped to abolish slavery.

01:23:21Like, people don't know

01:23:22there's a brilliant art scene,

01:23:24there's really loads

01:23:25of independent restaurants,

01:23:26like, but it gets a bad name.

01:23:28Are you going to go on your tour?

01:23:29Are you going to go to Hull?

01:23:30Of course, yeah.

01:23:31Yeah, but do you know

01:23:32what you'd really like?

01:23:33Chip Spice.

01:23:34What's Chip Spice?

01:23:35What?

01:23:35What's Chip Spice?

01:23:36You'll end up putting on everything.

01:23:38Really?

01:23:39Yeah.

01:23:39What is it?

01:23:40It originates from,

01:23:41Yankee Land,

01:23:42a burger takeaway.

01:23:45Sorry, Yankee Land?

01:23:47Yankee Land, yeah.

01:23:48They put it on the chips,

01:23:49yeah, and then...

01:23:51What kind of flavour is Chip Spice?

01:23:53It's mostly monosodium glutamate.

01:23:57Right.

01:23:58Oh, delicious MSG.

01:23:59They're served with a very large glass of water.

01:24:02Yes.

01:24:03But with...

01:24:04And it's really, really Moorish,

01:24:06but you do wake up in the night

01:24:08a lot.

01:24:10I've got knowledge coming through my ears.

01:24:14Paprika, salt, tumulto powder,

01:24:18garlic, and onion powder.

01:24:19Okay.

01:24:20Yeah, it's that.

01:24:20Yeah, let's not mention...

01:24:22I mean, Lucy's always making her own at home.

01:24:24Yeah.

01:24:25So, you know,

01:24:25you probably have the different ratios than what...

01:24:28Yeah.

01:24:29Oh, yeah, yeah, do you...

01:24:29Is that...

01:24:30Yeah.

01:24:30No, it's not...

01:24:31No, it's amazing.

01:24:33Is it?

01:24:33You can't have chips without it.

01:24:35I'm going to search it out.

01:24:35Yeah.

01:24:35Okay, sounds great.

01:24:37Matt, what are you doing over there?

01:24:39I was about to serve.

01:24:41Do you want to...

01:24:42Do you want to take over again?

01:24:43I'm not...

01:24:44I don't want to take over.

01:24:46Come on!

01:24:46You just do this.

01:24:47But Lucy just whispered to me.

01:24:49I'm sure I heard Lucy whispering to me.

01:24:51Donna, can you please plate up that pork for me?

01:24:54Because...

01:24:54Can you get up and make it look nice?

01:24:56Yeah.

01:24:56Right, there's your pork.

01:24:57Yeah.

01:24:57There's your ricotta.

01:24:58There's your dressing.

01:24:59How do you want it styled?

01:25:00How do you want it styled?

01:25:01Over to you.

01:25:02Really?

01:25:03Yeah.

01:25:04Okay.

01:25:05How would you do it?

01:25:05We'll make it as nice as we can for you, Lucy.

01:25:08You're welcome.

01:25:09So that ricotta, you could buy...

01:25:12You could get some very good ricotta these days.

01:25:13I'd like it premier.

01:25:14It's very hard to style.

01:25:16Well, I...

01:25:16I was just about to tell the nation I drained it.

01:25:20And so it's a little bit drier.

01:25:22It is.

01:25:23I want it in, like, you know...

01:25:24Oh, you want it lumpy?

01:25:24No, no, no, you carry on.

01:25:26I want to see how you do it.

01:25:27Mixed with a little bit of lemon juice,

01:25:29a bit of lemon thai,

01:25:30a bit of salt and pepper.

01:25:33And then, um, there's a veg.

01:25:35Beautiful.

01:25:36Thank you very much.

01:25:37Let's have some vinaigrette on those.

01:25:42And then...

01:25:42Okay, was it lumpy like this?

01:25:44Uh, no, it wasn't.

01:25:45No, listen, you do...

01:25:47Go on, you do it as you would.

01:25:48Well, I just...

01:25:48I would have made it creamier.

01:25:50I mean, I'm interested.

01:25:51I mean, we could put some...

01:25:52It's too late now.

01:25:52No, no, it's too late now.

01:25:53Let's just run with it and pretend that didn't happen.

01:25:55Okay, there's your veg.

01:25:56Okay, let's see what you're doing now.

01:25:58I love her.

01:25:59Well, the veg looks beautiful.

01:26:01Well, that was veg.

01:26:04But thanks.

01:26:05I really do like you, Matt.

01:26:07I do, I promise.

01:26:09I promise.

01:26:10This is an awkward styling spoon.

01:26:13So that, um, that's just, uh, yeah, boiled.

01:26:15Boiled in salted water and then tossed in that vinaigrette.

01:26:18Very lovely, bright green.

01:26:20I'm going to have a drink while you do that.

01:26:21Okay.

01:26:22I'm just going to pile this up.

01:26:24Maybe a little bit more veg.

01:26:26What, um, what do you struggle to style?

01:26:29What about offal?

01:26:30Are you bigger offal eaters in Australia?

01:26:32No, we're not.

01:26:32There's a lot of other tasty things to eat rather than offal.

01:26:36Okay.

01:26:36Matt, we're not eating offal, are we, Lucy?

01:26:38No.

01:26:40Could you style me?

01:26:41Yes, I could.

01:26:43Here, come here.

01:26:49And you look great in it.

01:26:50Thanks.

01:26:51Okay.

01:26:52It's quite hot though, isn't it?

01:26:53It is kind of warm.

01:26:55I mean, you've been roasting pork and...

01:26:57Let's put that little crunchy bit up like that,

01:27:00just for a bit of texture.

01:27:01Uh-huh.

01:27:02Ollie, are you going to have a bit?

01:27:04I'd love a bit, please, yeah.

01:27:05Okay, well, let's...

01:27:05So would you do, like, three, four pieces, five pieces?

01:27:08Well, Ollie's hungry this morning.

01:27:10Ah.

01:27:11Matt would have put six.

01:27:12Yeah, just chuck it on.

01:27:13I know, you would have chucked it on me, wouldn't you?

01:27:16Okay, I'm just going to put them all at different angles,

01:27:19just so we've got a little bit...

01:27:20What have you got to go over the top?

01:27:22Uh, nothing.

01:27:23Nothing, mate.

01:27:24Nothing.

01:27:24What about some tarragon?

01:27:25Yeah, okay, well, I'm going to use this.

01:27:28Okay.

01:27:29Why don't I just spoon some of that over?

01:27:31There you go, a little bit of that.

01:27:32A little bit of that, a bit of a flourish.

01:27:34Yeah.

01:27:36Lucy, I can't wait to see you at all.

01:27:38Are you coming down south at all?

01:27:39I'm in Sussex.

01:27:40I am, I've got loads of it.

01:27:42Yeah, down south.

01:27:46Eastbourne, Brighton, Worthing.

01:27:48Yeah, I think I'm Eastbourne.

01:27:48I'm Eastbourne.

01:27:49Yeah, I'm and Worthing, and I end in Brighton.

01:27:52Oh, do you?

01:27:52Yeah, yeah.

01:27:53Oh, come along.

01:27:53Oh, nice.

01:27:55Thanks, mate.

01:27:55Oh, wow.

01:27:56Go on, try a bit of that.

01:27:58Let's say what you think.

01:28:0030 seconds.

01:28:00You know, it's the nearest meat to human flesh.

01:28:03Oh, nice.

01:28:04Oh, wow.

01:28:05Bon appetit.

01:28:07Wow.

01:28:08Look at that veg.

01:28:09That's really cool.

01:28:10Oh, look at this there.

01:28:11Look at that potato there.

01:28:13You're at the veg fast.

01:28:1515 seconds.

01:28:17Still not eating.

01:28:18Still not eating.

01:28:19Still not eating the four.

01:28:21Yum, yum, yum.

01:28:21I'll go in.

01:28:22I'm just cutting out for the crew now.

01:28:24I'll go in.

01:28:25I'll go in.

01:28:26Bless you.

01:28:27Oh, look.

01:28:28I've got a lot of belly on it.

01:28:29Look at that little bit of chips.

01:28:30We'll come back to you.

01:28:31That's all for us today on Saturday Kitchen Live.

01:28:33Thanks to Bebeck, Bernardo, Donna, Ollie, and of course, Lucy.

01:28:36All the recipes from the studio on the website, bbc.co.uk forward slash Saturday Kitchen.

01:28:41I've got more best wishes tomorrow morning at 9.55 on BBC Two,

01:28:43and I'll be back here live next Saturday at 10 a.m.

01:28:46with Anna Hall, John Javier, and the incredibly talented Tim Minchin.

01:28:49Want to be your mom?

01:28:50Yes.

01:28:51Enjoy the rest of your weekend.

01:28:52Bye for now.

01:28:53Bye-bye.

01:28:53Bye.

Saturday Kitchen - Season 2026 Episode 18 - Matt Tebbutt, Vivek Singh, Donna Hay, Lucy Beaumont and Olly Smith

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