S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 03 Eng Sub - video Dailymotion

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Saturday Kitchen - Season 28 - Episode 03

Transcript

00:00:02Good morning, we've got a lively line-up of menu masterminds ready to deliver delicious comforting dishes with international inspirations

00:00:09along with a very healthy portion of entertainment.

00:00:13Sadikichi Live!

00:00:35Good morning, welcome to the show. Adam Byatt, Susie Lee and Tom Parker Bowles is specialist subjects of cooking foolproof,

00:00:42flavoursome feasts, and everyone knows Helen McGinn's specialist subject is wine, especially when it comes to rosé, annoyingly.

00:00:48Now, our guest today has already put one or two of the people in this studio under the Masterchef spotlights,

00:00:54but as well, Mastermind, sorry, that's why we rehearse.

00:00:58But as well as his role as a quiz show host, he's a newsreader and a BAFTA-winning global adventurer.

00:01:05Please welcome Mastermind's host, Clive Myrie.

00:01:10Wow, I've literally rehearsed that six times.

00:01:13I think my wife would quibble with the Masterchef delusion there.

00:01:16Not much of a cook?

00:01:18Erm, let's just say that my wife is a very, very good cook, so why would I take over the

00:01:22kitchen?

00:01:23Does it make any sense?

00:01:24100%.

00:01:24Absolutely.

00:01:25Now, Celebrity Mastermind is back.

00:01:28You can catch everything on iPlayer currently.

00:01:31You've done it.

00:01:32I have.

00:01:33You've done it, Susie.

00:01:34Really badly.

00:01:34Really badly?

00:01:35But it's OK.

00:01:36No, no one does badly, no one does badly.

00:01:38Oh, come on there, too.

00:01:40Don't give me that everyone's a winner.

00:01:42It's for charity.

00:01:42Everyone is a winner, it's true.

00:01:43No, it's not.

00:01:45But when are you coming on, then?

00:01:46I'm not dead.

00:01:47I would crumble.

00:01:48Come on.

00:01:48You'd be a winner, too, man.

00:01:50You'd be a winner, too.

00:01:51No, I wouldn't.

00:01:52I'd be awful.

00:01:54Anyway, we've also been enjoying you on Best Mites, going around on your jaunt, which could

00:01:59be seen as a jolly, going around the Caribbean.

00:02:01It could be, it could be, but it's very hard work, ladies and gentlemen.

00:02:04It's very, very hard work.

00:02:05Going around the Caribbean, talking to fantastic people, eating wonderful food, art, culture,

00:02:09music, literature, everything.

00:02:10Eating BAFTAs along the way.

00:02:12That was quite a nice little bauble, but we don't do it for the trophies.

00:02:15Do you not?

00:02:16No.

00:02:16Oh, come on, we all do it.

00:02:18Now, before we get on with the menu, you said in our research chats that January isn't

00:02:24for salads.

00:02:24You don't like a salad in your house.

00:02:26I love comfort.

00:02:27One, I'm from the north.

00:02:28Yeah.

00:02:29Two, I love comfort food in January when it's cold and freaking and horrible.

00:02:33So, I like a pie.

00:02:34It's pie January for me, not dry January.

00:02:36Nice.

00:02:37Pie January.

00:02:38It's good.

00:02:38So, I like something comforting, bitter mash, leeks on the side.

00:02:43Right.

00:02:43You know, I mean, that's what I like.

00:02:45Everything in a little container called a pie.

00:02:47Okay.

00:02:48But we've also, I mean, you're adventurers, so we've tasked our chefs to widen your horizons.

00:02:54Oh.

00:02:54Today.

00:02:55So, Adam, what have you got for Clive?

00:02:57We've got a great dish, actually.

00:02:58Nice family-sharing dish for the weekend.

00:03:00Clay-pot chicken.

00:03:01Mm-hmm.

00:03:01We've got barley, we've got beer, we've got loads of lemon juice, a little bit of heat

00:03:04in there from chilli.

00:03:05Then we're going to make a salad.

00:03:06Sorry, Clive.

00:03:06We're going to make salad with the legs, lots of lovely butterhead lettuce.

00:03:10It's an absolute winner.

00:03:12Comforting and a salad.

00:03:13Yeah, and really just, yeah, unctuous and lovely.

00:03:16Very nice.

00:03:16Susie, first time on the show, you've got a takeaway classic for us with a salad.

00:03:21Oh, yeah.

00:03:21So, it is a honey crispy chilli beef, so a real favourite.

00:03:25Mm-hmm.

00:03:25And then the salad option, but it's hot, is a stir-fried lettuce.

00:03:28Ooh, beautiful.

00:03:29That is delicious, that one.

00:03:30It is, absolutely delicious.

00:03:31Tom, how are you?

00:03:33I'm all right, how are you?

00:03:34I'm all right.

00:03:35Let's do this later.

00:03:36You're taking us to the Alps.

00:03:38To the Alps, exalted stodge, it's fat, it's carbohydrate, it's bacon, it's cheese,

00:03:43it's all melted together.

00:03:44It's tartar flesh.

00:03:45Of course it is.

00:03:46Salad?

00:03:47Salad.

00:03:47Yeah, on deep salad, a bit of bitterness to cut through that originally.

00:03:49Excellent.

00:03:50So, three salads for you.

00:03:51What you got, Hells?

00:03:53So, I've got all the colours, red, white and rosé.

00:03:56Ooh, nice.

00:03:57Because rosé is not just for summer.

00:03:59Let's just be clear about that.

00:04:01And they're all quite unexpected.

00:04:02The grapes are unexpected.

00:04:04So, hopefully you'll discover something you haven't tried before.

00:04:06Try January, you see.

00:04:07Try January.

00:04:08I love your pie.

00:04:09Pie, try January.

00:04:11Love it.

00:04:11No, we know it's pie, mash, leeks, all that business.

00:04:14What about Hell?

00:04:15Hell.

00:04:16You know what?

00:04:16The last few years, I've gone off mushrooms.

00:04:19I mean, I don't know why.

00:04:20Too many mushrooms.

00:04:21I don't know.

00:04:21I used to love them.

00:04:22Used to love them.

00:04:23Absolutely.

00:04:23I remember I was covering some really awful forest fires in Australia.

00:04:28And it was really difficult to find food where we were out in the back of the bush and everything.

00:04:32And one of the cameramen, he knew someone who lived on a farm.

00:04:35Went up there and he cooked up a breakfast for us.

00:04:38Mm-hmm.

00:04:40Mushrooms, scrambled eggs.

00:04:42I mean, sounds very basic and boring.

00:04:44Yeah.

00:04:45But when you haven't had much food for a while, it was utterly delicious.

00:04:49Okay.

00:04:50Little button mushrooms.

00:04:50And I can't eat them.

00:04:51Can't eat them anymore.

00:04:52Can't eat them anymore.

00:04:53Or maybe you can.

00:04:55What's going on Clive gets to the end of the show?

00:04:57It's down to you guys at home.

00:04:58Do you want him to tuck into a perfect pie?

00:05:00If so, I'm going to make a creamy chicken and tarragon filling.

00:05:03I'm going to pile that into some pastry.

00:05:05Oh.

00:05:05Top and bottom, of course.

00:05:07I'm going to serve the pie alongside a rich chicken gravy, some indulgent mash and leeks,

00:05:10which have been dressed in a vinaigrette and some crispy chicken.

00:05:13It's going to be yummy.

00:05:14Or do you want him to make room for mushrooms?

00:05:18Thanks, Tom.

00:05:19If so, I'm going to make a vegetarian take on a Hungarian classic, stroganoff.

00:05:23So I'm going to sauté plenty of umari-rich mushrooms with brandy, some creme fraiche,

00:05:27all tossed together with some egg noodles.

00:05:29Log on to the website and view the terms and privacy notices and have your say.

00:05:33Right, let's get on with salad number one.

00:05:35Salad number one.

00:05:36What are we doing, Anne?

00:05:38OK, so Matt, we're going to cook this clay pot chicken.

00:05:41I've got these fantastic clay pots that we have made for one of the restaurants.

00:05:45Do you have them made?

00:05:45Yeah, we have them made.

00:05:46Really?

00:05:47Yeah.

00:05:47Someone actually stood there and made them.

00:05:50I bought one of these many, many years ago.

00:05:52Chicken brick thing.

00:05:53Chicken brick.

00:05:53Yeah.

00:05:54From Habitat.

00:05:55Yeah.

00:05:56This is back in like the 90s.

00:05:59That's the 90s, isn't it?

00:06:00That was the inspiration, Matt, because there's a ceramic theme running through that restaurant.

00:06:05So it seemed appropriate.

00:06:07And this is a beautiful, sharing, generous, wonderful dish for Constance.

00:06:10So that's what we did it for.

00:06:12That's really Constance.

00:06:13This is your newest operation.

00:06:15Yeah, it is actually.

00:06:16Yeah?

00:06:16Yeah, it is.

00:06:17It's in the Fulham Pier project.

00:06:19I went along with Ollie once when it first opened.

00:06:21It was very, very good.

00:06:22Yeah, you did.

00:06:22Useful menu.

00:06:23Yeah, you did.

00:06:24You've been there, Tom.

00:06:25I've been there, yeah.

00:06:26Tom's been along and Tom reviewed it actually.

00:06:28I know, thankfully.

00:06:30It was a good review.

00:06:31It would have been very awkward today, wouldn't it?

00:06:33It would be.

00:06:34A very good restaurant, though.

00:06:35But I do get to eat your food, so that's also quite good.

00:06:37So I get to see yours.

00:06:39But yeah, it's going good.

00:06:40Thanks, yeah.

00:06:40And how's the rest of the Empire?

00:06:45Trinity?

00:06:46Well, Trinity has hit that magic, mythical milestone of 20 years, Matt.

00:06:52Oh, congratulations.

00:06:53Oh, brilliant.

00:06:53Yeah, I know, right?

00:06:54That feels like an utter privilege and an amazing.

00:06:58I have to say, I had lunch there in September with some friends and you've got one star there.

00:07:05And I genuinely came away and I said to some friends, and I'm not just saying this because

00:07:08you're here, it was one of the nicest meals I've ever had.

00:07:12It was...

00:07:13I honestly don't...

00:07:14You know when you eat food, and you've been to two stars, three stars, and you know,

00:07:18chefs with huge accolades and many, many Michelin stars.

00:07:21I don't think you could get any better.

00:07:24It really could.

00:07:25Yeah?

00:07:25It was, honestly, it was faultless.

00:07:27It was brilliant.

00:07:27Clive, if you haven't go, you must go.

00:07:29I would love to go.

00:07:30It's just up the road.

00:07:31I think, you know, a restaurant that's been there for 20 years, it just grows into itself.

00:07:34There's an organic evolution there.

00:07:36You know, it's turned into something incredibly special.

00:07:39Of course, it's grown over 20 years.

00:07:40It didn't start like that, but it's grown into what it is.

00:07:43I'm incredibly proud of it.

00:07:44Well, you should be.

00:07:45Yeah.

00:07:46Pretty amazing.

00:07:47It's a cool thing.

00:07:48I have to say.

00:07:48Love it.

00:07:49So we've got some veggies in here, Matt.

00:07:51Gonna put a little chilli in there as well.

00:07:53We've got some onion.

00:07:54We've got some celery, some carrot in there.

00:07:56We've sealed off this chicken.

00:07:57It's a small chicken.

00:07:58Yeah.

00:07:59A nice 1.2 kilo chicken.

00:08:00And we're gonna start to build this clay pot.

00:08:03Now, you don't need to use a clay pot like that.

00:08:06You can just use a nice casserole dish, nice heavy cast iron type casserole dish.

00:08:11And we're gonna go with the sort of theme of barley, right?

00:08:15So barley and beer.

00:08:16This has been soaked overnight.

00:08:17Really important.

00:08:18Otherwise, it just...

00:08:19Oh wait, it doesn't work.

00:08:20Just don't do that.

00:08:20It's a good reason to say.

00:08:22Soak the barley overnight.

00:08:23And barley gives that real unctuous...

00:08:25I think this time of year when it's cold, like barley's a beautiful thing, right?

00:08:29So, lovely barley soaked overnight.

00:08:31We're gonna go...

00:08:32Right, veggies.

00:08:33Just a little bit of colour on the veggies.

00:08:34And use the same pan as the chicken.

00:08:36So we get all those chicken flavours in the pan and that's delicious.

00:08:40So, in goes the beer.

00:08:41Use a nice pale ale.

00:08:43Don't use a sort of really bitter, dark beer because it would just be too...

00:08:47Be too overpowering.

00:08:48Okay.

00:08:48I don't want that.

00:08:48Okay.

00:08:49We're gonna put a head of garlic in there.

00:08:51We've got a little bit of bay and thyme and stuff tied up as well.

00:08:54Lemon juice going in there.

00:08:56Really important.

00:08:56Lots of lemon juice.

00:08:57Feels quite a lot.

00:08:59But at the end, it really cuts the fat of all that...

00:09:02All that richness of the chicken and the barley.

00:09:05But this is a fantastic dish.

00:09:06We serve this loads all the time at Constance.

00:09:08I developed it for Constance.

00:09:10No?

00:09:10You're right.

00:09:11That's the water.

00:09:12There it is.

00:09:13Water in there.

00:09:14There's no chicken stock required.

00:09:16Super simple.

00:09:17This is something everybody can do at home in a nice casserole pot.

00:09:21So this is on the menu at Constance.

00:09:25Where does the name come from?

00:09:27There.

00:09:28A wonderful lady called Constance Spry.

00:09:30She became the hero for us for that restaurant.

00:09:34And we sort of based everything around that.

00:09:36She was an amazing cookery writer.

00:09:39Incredible cookbook.

00:09:39Have you read that cookbook?

00:09:40Yeah, with Rosemary Hume.

00:09:41They created Coronation Chicken.

00:09:43That's right.

00:09:44That's right.

00:09:44What was it called?

00:09:45Yeah.

00:09:46And she was a ceramicist.

00:09:47She was a florist.

00:09:48And so it just really tied in.

00:09:50It was a fantastic wish to build a restaurant from.

00:09:52Okay.

00:09:52Super proud of that.

00:09:53Yeah.

00:09:55There we go.

00:09:56So in goes there.

00:09:57So you've got all that there.

00:09:58All the vegetables.

00:09:58In goes water.

00:09:59Lemon juice, beer.

00:10:00Chicken's in there.

00:10:01We've got an oven set to 200.

00:10:03We're going to go in for half an hour.

00:10:05It's a small chicken.

00:10:051.2.

00:10:06Yep.

00:10:06Doesn't take that long.

00:10:07In for half an hour.

00:10:08And then lid off for 15 minutes.

00:10:11Okay.

00:10:12I mean, it doesn't sound like a lot of cooking time, but you've got that.

00:10:15The lid on, right?

00:10:15It's a small chicken.

00:10:16And the lid being on gives us that extra sort of pressure and temperature.

00:10:20And because it's a clay pot like that, or a casserole, you've got that heat retention

00:10:24in the pan.

00:10:25So it really helps.

00:10:26Can I ask, is that the equivalent of a tagine?

00:10:30Or is it?

00:10:31Well, I guess in the way that it's got a lid and it's sealed up like that, yes, it cooks

00:10:35in the same sort of fashion.

00:10:36A Moroccan tagine chicken.

00:10:37Yeah.

00:10:37Okay.

00:10:38Absolutely.

00:10:38Right.

00:10:39We're just going to make a little dressing.

00:10:43Do that.

00:10:43I just need a spoon.

00:10:45Super Dijon.

00:10:46Loads of Dijon mustard.

00:10:47Because it's really rich, the chicken.

00:10:49And you want to put a lot of Dijon mustard in there.

00:10:52And like any...

00:10:53So I was quite surprised at the amount of mustard.

00:10:56But do you know what?

00:10:57I was over in France, I was cooking with this French chef.

00:10:59You're doubting me.

00:11:00Delicious, what was he saying?

00:11:02You're doubting me.

00:11:03No, no, I'm not dancing to you, but it looks like a lot.

00:11:05But then I...

00:11:05Do you know that delicious classical French mayonnaise?

00:11:08Yes.

00:11:09Mmm.

00:11:09He piled the Dijon mustard, this chef, into that.

00:11:13And that's what makes it so good.

00:11:15Yeah.

00:11:15It was just delicious.

00:11:16One...

00:11:16One third vinegar, three parts oil, and the Dijon mustard.

00:11:20But what we're going to do, this is the one that came out of the oven a while back.

00:11:25So we cooked one earlier because it takes that long to cook.

00:11:28So then we've got the top side of the dish there.

00:11:31We've got our chicken.

00:11:33Look at that.

00:11:33It just fills.

00:11:34You could just stick that in the middle of the table and everyone would be very happy.

00:11:37But what we're going to do, I'm going to try...

00:11:41Just take a little bit of the juice out of here and put that into the dressing as well.

00:11:47This is going to make our salad even more delicious.

00:11:50Just wash the leaves.

00:11:51That's it.

00:11:52And a few shallot rings in there as well, Matt.

00:11:53Really lovely.

00:11:54I like the...

00:11:55What do we call it?

00:11:56Butterhead lettuce.

00:11:57Butterhead lettuce.

00:11:58Floppy lettuce.

00:11:59English lettuce.

00:11:59Hot house lettuce.

00:12:00English lettuce.

00:12:01Yeah.

00:12:01A little bit of salt.

00:12:03And that's just a very classic dressing.

00:12:06Take three to one.

00:12:07Nice and simple.

00:12:08Lots of mustard.

00:12:09The mustard is the emulsifying element of that.

00:12:13Okay, so what we need to do is take our chicken, lift the chicken out, all the juices out into

00:12:20it as well.

00:12:21If I give you the legs, cut the legs like you would a raw chicken, just cut the leg like

00:12:27that.

00:12:28I want the drums, you want the thighs.

00:12:31You can pick those down, they can go through the salad.

00:12:34And then we can serve it in two parts, you see.

00:12:36We use the lid to serve the salad with the thighs and then we use the drums as well.

00:12:41And then we serve that for a table of four.

00:12:42It's really nice.

00:12:43Beautiful.

00:12:44It's a good size, right?

00:12:45Good size for four.

00:12:47Yeah, because of all the extra, all the barley and everything else.

00:12:50Yeah.

00:12:50Gubbins.

00:12:51Gubbins.

00:12:52I love the word.

00:12:54Gubbins.

00:12:54But look how moist that chicken has remained because of all the moisture and the beer we

00:12:59cooked it and stuff like that.

00:13:00So as long as the, alongside the restaurant's empire, you're writing a book.

00:13:06Oh, yes.

00:13:07I've written a book actually, to be honest, Matt.

00:13:10It is done.

00:13:11I mean, it's with the publishing house now.

00:13:13Okay.

00:13:13But I mean, I never thought I would ever get the privilege of writing a book and documenting

00:13:1920 years of Trinity.

00:13:20But I have.

00:13:21And I have to say, it's been, it's a huge body of work.

00:13:25Yeah.

00:13:25And it's been incredible.

00:13:26And it comes out later this year.

00:13:28I'm super excited.

00:13:28Excellent.

00:13:29Look forward to seeing that.

00:13:29And also, you're doing these brilliant things on YouTube.

00:13:33Yeah.

00:13:33I mean, I, I, honestly, we were talking about this earlier.

00:13:36The carrots.

00:13:36When they, when they pop up on Instagram.

00:13:39Yeah.

00:13:39You just then want to eat it.

00:13:39You stop and you watch.

00:13:40It's so good.

00:13:41It's so beautifully done.

00:13:42You're really kind.

00:13:43I, let's squeeze out.

00:13:44I'm not being kind.

00:13:45It's just great.

00:13:46But listen, you know, I, I started the, the whole social thing really just to, as a,

00:13:52as a kind of difference to PR, to be honest with you.

00:13:55I just wanted to, I wanted to tell the story of my restaurants myself rather than with a

00:13:59PR company.

00:13:59Yeah.

00:14:00So I started doing some social and it kind of grew into this thing and now it's become

00:14:05far bigger and a little ecosystem of itself.

00:14:07So it's kind of like, it's, it's amazing.

00:14:09Could you chop me a little bit of parsley?

00:14:10Oh, lovely.

00:14:11Done it, Chef.

00:14:11Done it.

00:14:12Yeah.

00:14:12See how that barley swells and absorbs all the amazing liquids.

00:14:17Absolutely delicious.

00:14:18And the lemon's prominent.

00:14:19The chilli gets chopped and goes back in.

00:14:22All right.

00:14:23There's the barley.

00:14:26Yeah, but it's, it's turned into something great, but I'm glad you like it.

00:14:28Oh, there's honestly, there's so good.

00:14:29I really, I really enjoy doing it.

00:14:31And, and it's literally, Matt, I cook what I want to cook.

00:14:34I just cook.

00:14:35It's my little happy place.

00:14:36I just cook whatever I want.

00:14:37But it, I mean, must take up a lot of time as well.

00:14:39Not really.

00:14:40No, it's about six, seven hours every couple of weeks.

00:14:42Okay.

00:14:43And, but it's, it's joyful.

00:14:44I enjoy it.

00:14:45I love cooking and it's, it's my little thing.

00:14:47So yeah, it's a good thing.

00:14:50Right.

00:14:51Other than that, we're just getting on with it, building our team, doing our thing and enjoying

00:14:55ourselves, trying to make the best restaurants we can and clay pot chicken.

00:14:58There you go.

00:15:00Clay pot chicken and?

00:15:02And a salad.

00:15:09It is a warm salad.

00:15:10It is a warm salad.

00:15:11It is a warm salad.

00:15:12And that's all the difference.

00:15:12That's the big difference.

00:15:13Right.

00:15:13If you, if you plate some of that.

00:15:15Yeah, I'll plate some for the, for the guests.

00:15:18Uh, Tom.

00:15:19What are we drinking, Tom?

00:15:21The wine.

00:15:22The wine.

00:15:22What are we going?

00:15:23So for this one, we've got a Cote de Rhone village, which obviously, uh, it's probably

00:15:30better known for its red wines and its white wines.

00:15:32This one's from Morrison's the best.

00:15:33It's 10 pounds.

00:15:35And you'll see on the label, it says Sable.

00:15:38And that's the name of one of the, there are 21 villages that can put the name of the

00:15:43village on the label because it's a slightly better mark of quality.

00:15:47So the, you know, slightly stricter production better quality grapes and the soils around

00:15:52here are quite sandy.

00:15:53So it really works for the grapes that are here.

00:15:56So you've got Grenache Blanc in here.

00:15:58You've got Claret, which adds a real zip of freshness.

00:16:02And then you've got Roussan as well, which I know you love the Roussan grape, Adam.

00:16:06This is quite up your street.

00:16:08I love Roussan and it's that, I love Chondria and I think that's great.

00:16:11Yeah.

00:16:11So we're in the Southern Rhone here, but don't always think of it as a place for red because

00:16:17whites are really nice, especially if you need a white with a bit more richness to it.

00:16:21And this does, it's got the freshness, which you need, but also it's got some muscle too.

00:16:26So for 10 pounds, you get a lot of wine for your money.

00:16:30It's a tenner.

00:16:31Yeah.

00:16:31I always come on the show and think, where do you find it?

00:16:33I was going to say the same.

00:16:34I'm ending up burning, I don't know, a little bit more.

00:16:37Oh, no, no, no.

00:16:38You don't need to smell it.

00:16:39You don't need to smell a lot.

00:16:40A little oak in there?

00:16:41So a tiny bit.

00:16:42Exactly.

00:16:43But it doesn't, it's not that it tastes of oak.

00:16:45It's just that it adds a bit more richness.

00:16:47Yeah, because it's structure.

00:16:48So oak should be like seasoning.

00:16:49Yeah.

00:16:49How's the food?

00:16:50See, this is what Adam always does, acidity.

00:16:53Lovely.

00:16:53Great cooking.

00:16:54Just acidity.

00:16:55Chicken is so tender.

00:16:57Good.

00:16:57Happy with that, Clive?

00:16:58Oh, very, very nice.

00:17:00And the warm salad too.

00:17:01Right?

00:17:02And the warm salad.

00:17:02In January.

00:17:03In January.

00:17:04Who knew?

00:17:05That chili's got a bit of...

00:17:07Yeah, it's warm.

00:17:08They're really warm.

00:17:09That's your thing, isn't it?

00:17:10But it's quite nice, because it lifts the whole thing up a little bit.

00:17:12And Susie, remind us what you're doing in a bit.

00:17:13I am doing honey, crispy chilli beef and a stir-fried lettuce.

00:17:17Excellent.

00:17:17Don't forget, you're in charge of what I cook at the end of the show.

00:17:19Do you prefer Clive's idea of food heaven, a comforting chicken and tarragon pie with mash

00:17:24and chicken gravy, or his idea of food hell, a rich mushroom, strong enough, perfect for a cold winter's day?

00:17:29Log on to the website now and have your say.

00:17:31Right, we're heading to Thailand now with Rick, and he's having a quick pit stop before taking train snacks to

00:17:37a new level.

00:17:38Take a look.

00:17:44Here at the Poj Spa Car restaurant, they make another iconic Thai dish, the green curry.

00:17:50The restaurant has been here since 1925, owned by the same family, and it means the prince's chef.

00:17:57Natamon, who is the current chef and owner, told me that her grandfather cooked for the royal family,

00:18:02and after his retirement, opened this restaurant so that his recipes could continue to be preserved and shared with others.

00:18:09She's already fried off some chicken in an aromatic paste, sweetened with sugar and coconut milk,

00:18:15and now it's baby aubergines, lime leaves, chillies and pea aubergines, very popular in green curries.

00:18:21The last thing she does before serving is to add some fresh basil and let the leaves wilt.

00:18:28It's served with plain boiled rice, and it's still a dish fit for a king.

00:18:32Now, this is a fried chicken green curry as opposed to a green curried chicken.

00:18:39That just simply means the chicken is fried rather than cooked in the curry, and it's a much drier curry.

00:18:45It's deliciously fragrant, and I love this restaurant.

00:18:49It's just got a patina about it.

00:18:51I mean, it's been 80 years in the same family, but it's got lovely old pictures of the royal family,

00:18:57and there's little certificates and old pictures of Bangkok. I love it.

00:19:04I'm taking the train from Bangkok and making my way to Wahin.

00:19:08I was pretty tempted to hire a car and drive, but someone said,

00:19:12you must be utterly mad.

00:19:14Take the train, have a meal on board, a few cold beers and enjoy the landscape.

00:19:21And my advice is to always listen to those who know.

00:19:24No sooner had we set off than my thoughts turned to food,

00:19:28especially as I could smell the aroma of fried prawns, garlic and chilli wafting down the carriage.

00:19:34After all, what's a man supposed to do?

00:19:37Just give in to temptation and order today's specials.

00:19:42I've come to the conclusion that it's virtually impossible not to get good food in Thailand.

00:19:49I mean, even on a train you eat well.

00:19:52I mean, here I've got some crispy fish in a salad with a little fish sauce, lime juice and chilli,

00:19:59of course,

00:20:00and some deep fried prawns and fish with some pepper sauce.

00:20:05Just reflecting on this one.

00:20:09Delicious.

00:20:11In Britain, on a train, what would I be getting?

00:20:15Well, if I was lucky, I'd get a bacon bat with tomato ketchup.

00:20:20That is, if it hadn't run out or the microwave hadn't broken down.

00:20:32It took about four hours to get to Wahin, a place I've seen growing year by year since the mid

00:20:38-80s.

00:20:39But like everywhere I go, it's the food that's important.

00:20:42And I always think that Wahin is synonymous with oyster omelette.

00:20:46It's got to be the most popular dish around here.

00:20:49First of all, they blanch these sweet little oysters before putting them with beaten eggs.

00:20:55I love the look of this dish. It's really, really simple.

00:20:58I can do it at home, no problem.

00:21:00I'm very interested in the way she just very quickly braises the oyster in a little simmering water first.

00:21:06And with the egg yolk, she puts some fish sauce and some finely chopped spring onions.

00:21:11All cooked so quickly, then she just divides it into four.

00:21:15Can't wait to try that.

00:21:18Now this is the pitbull terrier of the prawn world, the mantis shrimp.

00:21:23It's extremely aggressive to other mild-mannered prawns, but it's highly regarded round here for its taste.

00:21:30The popular way to eat it is with crispy garlic and chilli.

00:21:34So one, our cook, who looks a bit like a Thai rock chick, has already fried off some garlic and

00:21:40chilli before adding pieces of mantis shrimp.

00:21:43Actually, the mantis shrimp survives by lying in wait for other prawns,

00:21:47and then out comes his tongue, which flies out at such a speed that it stuns its unsuspecting victim,

00:21:55which he then gobbles up.

00:21:58To finish off, one adds some sugar, salt and lime leaves.

00:22:02The best thing about this dish is the crispy garlic and chilli,

00:22:06an idea that can be adapted to so many other fish dishes.

00:22:10The thing that's very much impressed me, and that's what I started to feel watching the cooking be made,

00:22:16is I think this restaurant is better than it was 10, 11, 12 years when I last came here.

00:22:22It's cleaner, the cooking's better, the tastes are better.

00:22:26And isn't that great in this time of sort of general gloom,

00:22:30when everybody's sort of recession and no fish and all this sort of thing,

00:22:34when people, things are getting worse, to come to somewhere like Wahin and say, it's better.

00:22:43I'm not sure that the night market here is better.

00:22:46It used to be full of food stalls all vying with each other for custom.

00:22:50Sure, some of them are still here,

00:22:52and this lady is making myrtabak with bananas and condensed milk.

00:22:56A British influence, maybe?

00:22:57I got talking to a chap called Maiti, who I discovered by chance to be a bit of a foodie.

00:23:04Is this a Thai dish, then?

00:23:06Um, not really. It's basically Indian food, Indian snacks,

00:23:10but we adopted Chinese, Indian and many things,

00:23:13and then we flavour into our own Thai taste.

00:23:18But it's originally from India.

00:23:19We have, like, original Thai food.

00:23:22Yeah.

00:23:22And when time goes by, we adopt, like, Indian culture, Chinese culture,

00:23:26and we live in harmony, right?

00:23:28Then also food also reflected as a harmony of living as well.

00:23:32So, what I do notice, Maiti, this time there seems to be far fewer food stalls.

00:23:38Right. I would say like this.

00:23:40Basically, here is originally for the local people to enjoy dining,

00:23:45kind of socialising here with all the street, like food, full of food.

00:23:52But now, today, it has been changed in the sense that they become more commercialised

00:23:57and modernised it by which food product has gone away.

00:24:03And the local people seem to prefer going to the shopping centre,

00:24:08leaving this street for foreigners and tourists, basically.

00:24:18Thanks, Rick.

00:24:19Right, I'm going to transport you from Thailand to the Caribbean now.

00:24:22Now, we've been showing Clive's Caribbean series in Best Bites

00:24:24over the last few weeks.

00:24:25And it kind of inspired me to make this.

00:24:27So, we're going to do some little Caribbean salt cod fritters

00:24:31with a little charred mango and pineapple salsa,

00:24:35which, Tom, you're going to take care of.

00:24:37Wonderful.

00:24:38All right.

00:24:38So, if you could blister and burn the pineapple and the mango.

00:24:42No pressure, Tom.

00:24:43No, Brian.

00:24:43And then there's, what chilli have we got?

00:24:45One of your favourite chillies?

00:24:45We've got a scotch bonnet.

00:24:47Scotch bonnet.

00:24:48Fruity and hot.

00:24:49Perfect.

00:24:49Absolutely.

00:24:50My mum would be proud, Tom.

00:24:51Oh, thanks.

00:24:52So, I'm going to put together these fritters.

00:24:55Now, this is salt cod.

00:24:56It doesn't look that appetising right now.

00:24:58It's also hard as you like and you can't eat it in this state.

00:25:03Don't do that.

00:25:04Don't do that.

00:25:05I mean, some people might try it.

00:25:06Sorry, is that?

00:25:07There you go.

00:25:07Can you see that?

00:25:08There you go.

00:25:09Keep up.

00:25:11So, what you want to do is, if you get hold, you can either do it yourself, get some fresh

00:25:15cod, salt it quite heavily, leave it in the fridge for a while.

00:25:18Or, if you can buy this, then put it into cold water, bring it up to a boil, drain the

00:25:24water into cold water.

00:25:25You do that three or four times, depending on, and you just taste it and see how.

00:25:28So, it's always going to be salty, but it loses a lot of its salt.

00:25:32Right.

00:25:33And it makes it edible, basically.

00:25:35Mmm.

00:25:35Okay.

00:25:35So, into here, I've got some peppers, some red pepper, some yellow pepper.

00:25:39Yeah.

00:25:39Very colourful, very Caribbean.

00:25:41Right.

00:25:42There's garlic going on in here.

00:25:44There's spring onion.

00:25:46There's a bit of chilli.

00:25:47Let's...

00:25:48It's quite a lot, isn't it?

00:25:49That's a chunk.

00:25:49It's quite a lot.

00:25:50There we go.

00:25:51There we go.

00:25:52A bit of thyme, onions, spring onions.

00:25:55Did you have these when you were in the...

00:25:56Oh, God, yes.

00:25:57Absolutely.

00:25:58And I had this growing up.

00:25:59Oh, yeah.

00:26:00This is a staple in Caribbean households.

00:26:03Uh-huh.

00:26:03So, this is something that we would have particularly on a Sunday morning.

00:26:08Okay.

00:26:08You know, so a bit of a sort of weekend sort of dish.

00:26:11It's also what you would have at Christmas time, as well, in the morning.

00:26:15Christmas morning.

00:26:16Really?

00:26:17And Easter, too.

00:26:18Okay.

00:26:18Yeah.

00:26:19Salted cod.

00:26:20Absolutely delicious.

00:26:22Right.

00:26:22So, I'm going to blitz this up while we get on with this.

00:26:25Uh-huh.

00:26:25Let's talk about Celeb Mastermind.

00:26:27Yeah.

00:26:27So, it's currently on air.

00:26:29It's on air now.

00:26:30Yeah.

00:26:30It's been on over Christmas.

00:26:31Doing really well.

00:26:33Um, which is wonderful.

00:26:34And an incredible array of celebs who've been willing to sort of submit themselves to

00:26:40the torture.

00:26:41It's kind of terrifying.

00:26:42I mean, TV is terrifying anyway.

00:26:45Yeah.

00:26:45But then with that spotlight and the music, you really ramp it up.

00:26:50That's the thing.

00:26:51You're at home.

00:26:52You're with the family.

00:26:53It's all very comfortable.

00:26:55Yeah.

00:26:55You've got something, you know, a little glass of what you like and you're sitting there

00:26:58on a Monday night for Quizzy Mondays.

00:27:01Quizzy Mondays.

00:27:02And you're sitting there, Quizzy Mondays, and you're sitting there and you're thinking,

00:27:04yeah, that's really easy.

00:27:06I could do that.

00:27:07Trust me.

00:27:08You can't.

00:27:08In front of me, in front of me for two minutes in that studio, you'd forget your own name.

00:27:14Yeah.

00:27:14I bet.

00:27:15You would forget your own name.

00:27:16It's like the cube.

00:27:17Exactly.

00:27:18And that's the thing, you see.

00:27:19So, we factor all that into it.

00:27:21The atmospherics, the torture of me asking these questions so quickly, the clock as well.

00:27:27Remember, no other quiz has a clock.

00:27:30You know?

00:27:31Is that your USB?

00:27:32That's my USB.

00:27:33There's no other quiz for the clock.

00:27:35And you're on your own.

00:27:37And that's what makes it so scary.

00:27:39So, no matter how easy the questions might seem, to be there in front of me is horrible.

00:27:45Okay.

00:27:46You're really selling it to me.

00:27:49So, what about specialist subjects?

00:27:52Some of them are very niche.

00:27:53You must look at some of them and go, really?

00:27:55No.

00:27:56Really?

00:27:56Are you sure?

00:27:57Not at all.

00:27:57Oh, come on.

00:27:58I look at all of them and I think, this is what Britain is about.

00:28:02Can you imagine the flora and fauna of the Galapagos Islands?

00:28:07Okay, that's highbrow.

00:28:08That's amazing.

00:28:08That's my highbrow.

00:28:09That's amazing.

00:28:10Yeah.

00:28:10But if you're going to the celebrity ones, you've got, I don't know, the year of song,

00:28:14Robert Schumann.

00:28:15Okay.

00:28:15You've got, I don't know, the sharks.

00:28:19Sharks?

00:28:19All kinds of sharks.

00:28:21Sharks.

00:28:21Sharks, yes.

00:28:22I mean, I learned so much being on this show because of the different sort of interests

00:28:26that people have and that's just a wonderful, wonderful thing.

00:28:29Okay.

00:28:30Helen, you chose quite a broad specialist subject.

00:28:34I would say silly.

00:28:35No.

00:28:35Not me.

00:28:37No.

00:28:37Okay, so where I went wrong, my special subject was Jackie Collins, who I love and adore,

00:28:45all her books.

00:28:46So I did the Hollywood series.

00:28:47Yeah.

00:28:48So that's five novels and each novel is about 600 pages long.

00:28:53So I read them over the summer and when I got there, the person who won did one film.

00:28:58Yeah.

00:28:59And I remember thinking, I could have watched that on the way.

00:29:01This is it.

00:29:02This is it.

00:29:03You've...

00:29:03I took it too seriously.

00:29:05Too literally.

00:29:05No, no, no, no, no.

00:29:06You did not take it seriously.

00:29:07But it was genuinely...

00:29:08Seriously, you've got to take it seriously.

00:29:10That's the whole point.

00:29:11It was genuinely one of the most terrifying but ultimately funniest things I've ever done.

00:29:16It was such good fun.

00:29:17How was your experience, Susie?

00:29:18You chose quite a broad subject, didn't you?

00:29:20Yeah.

00:29:20So I went with Bridget Jones and I thought, that's great.

00:29:23And then sort of catch up researchers, like, weeks into it before it started.

00:29:27They were like, oh, and the books.

00:29:29I was like, sorry.

00:29:30What?

00:29:31So three movies, five books, which are completely different plots.

00:29:35Yeah.

00:29:36And there was one...

00:29:37There's a picture of me going like this to you going, and?

00:29:40I thought you were asking me a rhetorical question.

00:29:42And the lights had to go up because I was completely stunned.

00:29:46Yeah.

00:29:47So, it was for charity.

00:29:48It was amazing but hilarious.

00:29:50Literally, I laughed throughout the whole thing because I was like, yeah.

00:29:53Adam, what would you do?

00:29:55Would you do it?

00:29:55Funny enough, I've not done that.

00:29:56Because I know lots about food and restaurants.

00:30:00Restaurants of the 90s, that would be my secret.

00:30:02Oh.

00:30:03That sounds wonderful.

00:30:04That's a good one.

00:30:04I feel very confident in that genre and very weak elsewhere.

00:30:09What about you, TPP?

00:30:11I would do the life and times of Matt Tebert.

00:30:16That's quite a narrow field.

00:30:18It's a long one.

00:30:18Oh, no, it's not.

00:30:20It's a few, yeah.

00:30:21Oh, yeah, you've got a few more, haven't you, that nobody else knows.

00:30:24That sounds really good.

00:30:26That sounds really, really good.

00:30:29Right.

00:30:29How are you doing?

00:30:30Charring away nicely.

00:30:31Shall I...

00:30:32It's going to be quite spicy.

00:30:34It's quite spicy.

00:30:35Spicy is good.

00:30:36Spicy is good.

00:30:36All right.

00:30:38So, what other highs and lows have you had during MasterChef?

00:30:40When are you mastermind?

00:30:43Why am I keep saying MasterChef?

00:30:44I'm so sorry.

00:30:45You're the guy with the onions and the knife.

00:30:47Oh, my...

00:30:47Not me.

00:30:48Sorry.

00:30:49You know what?

00:30:50There have been so many, so many wonderful highlights.

00:30:53What I like is having celebrities on and you learn something new about them.

00:30:58You know, there is a public persona that a lot of these people obviously have.

00:31:02That's why they're celebrities.

00:31:03Yeah.

00:31:03Someone like Stuart Pearce, for instance.

00:31:05I mean, he is a former England player, played for Manchester City, my team.

00:31:11Wonderful, wonderful guy.

00:31:13Yeah.

00:31:13And his nickname on the pitch is Psycho.

00:31:17Yeah.

00:31:18Nice.

00:31:18He's tough in a tackle.

00:31:19Yeah.

00:31:20He's a great guy.

00:31:20He is the sweetest guy you have ever come across.

00:31:24Really?

00:31:24Off the field.

00:31:25Off the field.

00:31:26And his special subject was the history of punk music.

00:31:30Okay.

00:31:30Punk rock music, yeah.

00:31:31Absolutely brilliant.

00:31:32Michael Bradley, bass player of The Undertones.

00:31:35Yeah.

00:31:35Kicks, remember that?

00:31:36Yeah, yeah.

00:31:37You know, they're pretty sort of right...

00:31:39They're not going to mess around, that band.

00:31:41Yeah.

00:31:41His special subject was A Wonderful Life, the film.

00:31:45Yeah.

00:31:45Really?

00:31:46Whoa.

00:31:48Really?

00:31:49That's so lovely.

00:31:50That's so, so good.

00:31:51Actually, do you know what?

00:31:52That's kind of...

00:31:53I'm thinking now, one of my favourite movies is Mary Poppins.

00:31:56Yeah.

00:31:57Special subject.

00:31:58Right?

00:31:59Mary Poppins.

00:32:00That is such a pleasure.

00:32:01I'm sorry, Helen.

00:32:01Are you laughing at that?

00:32:02You can't laugh at me in this day and age, if I come out with something like that.

00:32:07I don't know why that's funny.

00:32:08I was not expecting that.

00:32:09Tell the class.

00:32:38I was not expecting that.

00:32:40I know everyone's a winner, blah, blah, blah.

00:32:41But actually, they are...

00:32:43Listen, man.

00:32:44In the last five years I've been presenting the show, we have raised close to a million pounds

00:32:49for charity.

00:32:50Wow.

00:32:50Really?

00:32:51A million pounds for charity.

00:32:52So, people willing to come on, subject themselves to the whole nightmare of being in the black chair.

00:32:59Now you're making me feel bad.

00:33:01It's done some good.

00:33:02Absolutely.

00:33:03And it's great entertainment as well.

00:33:04And you can watch it all on iPlayer, folks.

00:33:07No question.

00:33:08This looks amazing.

00:33:09Good sell.

00:33:11Oh, wow.

00:33:11Oh, really?

00:33:12Yeah.

00:33:12What, like, what, even too strong for you?

00:33:16Okay.

00:33:16Am I allowed to tuck in?

00:33:17Yes, you can tuck in.

00:33:18It might be quite a lot, Clive.

00:33:20So, watch yourself.

00:33:20Thank you for your help there.

00:33:21Oh, yes.

00:33:22Well, I saw that scotch bonnet go in there.

00:33:24There's a big chunk.

00:33:25Half.

00:33:25Oh, half.

00:33:26Half, half.

00:33:27If you're going to do this at home, you don't need a half.

00:33:29What do you want me to make at the end of the show?

00:33:31Will it be Clive's food heaven?

00:33:33Chicken pie?

00:33:34If so, I'm going to make a creamy chicken and tarragon filling.

00:33:36I'm going to pile that into pastry and serve alongside a rich chicken gravy.

00:33:40Indulgent mash, leeks dressed in a vinaigrette and some crispy chicken skin.

00:33:44Or will it be his food hell mushrooms made magic, kind of, in a delicious stroganoff?

00:33:50So, I'm going to make a vegetarian take on this Hungarian classic using plenty of umami-rich

00:33:53mushrooms and brandy, some creme fraiche, all tossed together with some egg noodles.

00:33:58The choice is yours.

00:33:58Along onto the website now and have your say.

00:34:01How's Fritz?

00:34:01All right?

00:34:02Delicious.

00:34:03Yeah?

00:34:03Delicious.

00:34:04The salt cod coming through is wonderful.

00:34:07Balanced off with the veggies on the side.

00:34:09Delicious.

00:34:10Super spicy.

00:34:11Well done, sir.

00:34:11My mum would be very pleased with this.

00:34:13Yeah?

00:34:13Very pleased, yeah.

00:34:14I guess when you go and you go around the Caribbean, you try these, these are going

00:34:17to be different in every household though, right?

00:34:19They can all have their own recipes.

00:34:20You might have the old little touch that's slightly different.

00:34:23Um, a different bit of veg or whatever in the, uh, in this, um, a little garnish on

00:34:28the side.

00:34:29But by and large, actually, the recipes are pretty constant.

00:34:31Okay.

00:34:32So, most households will do it in exactly the same way.

00:34:35Yeah.

00:34:35We'd probably flatten down this.

00:34:37I mean, you've got a bit of a ball there.

00:34:39Jeez.

00:34:39We'd probably flatten down, so it's more of a fritter flattened down.

00:34:42Fake notes.

00:34:44Yes.

00:34:44No, no.

00:34:45My mum should have been in touch.

00:34:46He's done it all wrong.

00:34:48Clive?

00:34:48Tell them.

00:34:49Tell them.

00:34:50Okay.

00:34:51Yeah.

00:34:51Right.

00:34:52So you enjoy the rest of that.

00:34:53We're going to head off now to Ireland with Anna Hall.

00:34:55And she's on the Wicklow Coast getting a taste of Laura Whitmore's guilty pleasure.

00:35:06You moved to London so long ago now.

00:35:08Yeah, I went for one year and it kind of just sucked me in.

00:35:11Same.

00:35:12Yeah.

00:35:12I went for a year and I thought I'd be back home.

00:35:14But, yeah.

00:35:15But also, I'm very lucky.

00:35:16Like, if you think about it, this is the Irish Sea here.

00:35:18The next stop is Hollyhead.

00:35:19Yeah.

00:35:19So it doesn't feel that far away.

00:35:21Do you remember the first time I said to mum, I'm going back home?

00:35:24Yeah.

00:35:24And I meant to London.

00:35:25Yeah.

00:35:26Oh.

00:35:28So what's the one food item that you always miss when you're in London?

00:35:32I'm so mortified to say this to you, Anna, because you're a chef.

00:35:36So when I bring my mates from the UK over to Ireland, I'll bring them for an

00:35:40authentic Irish dish called the chicken fillet roll.

00:35:46Absolutely.

00:35:47You just can't get it in London.

00:35:48And I'm going to bring you for one as well.

00:35:50Yes.

00:35:50There's a place just down here.

00:35:51Do you want to come?

00:35:52Let's go.

00:35:52Yes.

00:35:56Chicken fillet rolls have become something of a trend in Ireland.

00:36:00They are basically a takeaway breaded chicken in a roll that's found in most shop deli counters.

00:36:06And it's a much loved lunch staple.

00:36:10So chicken fillet rolls is my favourite thing.

00:36:12I gave up chicken two years ago.

00:36:15But I think you've got something for me today.

00:36:17I do indeed.

00:36:18What have you got?

00:36:18I have your vegan chicken fillets.

00:36:21I've been trying for ages.

00:36:23I'm just trying to think at some point they'll do a plant based one at some point.

00:36:26This is my first plant based chicken fillet roll.

00:36:28Better be good.

00:36:28Maybe this will be a thing.

00:36:30Deadly.

00:36:31Right.

00:36:31There you go.

00:36:31Thank you so much.

00:36:32Have a good day.

00:36:33Have a good day.

00:36:33Take care.

00:36:34Cheers.

00:36:36It's been a long time since I've sunk my teeth into one of these bad boys.

00:36:40I hope it tastes as good as I remember.

00:36:44It's time to talk for a review.

00:36:46Honestly, even the weeds are beautiful.

00:36:49Okay.

00:36:49The thing is, there's no way you could eat this and not make a mess.

00:36:53But that's okay.

00:36:53Once you allow yourself that.

00:36:55That's what I want.

00:36:59Oh.

00:36:59Mmm.

00:37:00Mmm.

00:37:02The cheese is so soft.

00:37:03The iceberg.

00:37:04There has to be all of these.

00:37:05Honestly, Laura, I love that you brought me down memory lane to eat my chicken fillet roll.

00:37:10Like, this is absolutely something I lived on as a student.

00:37:12But I think, like, Ireland is also famous for other incredible things, like how we grow

00:37:17our produce, how we take care of our animals.

00:37:20And I'm going to take you somewhere special that is going to show you a thing or two about

00:37:23how to do that properly.

00:37:25Mmm.

00:37:25Intrigued.

00:37:30We're going just up the road to South Dublin, to a place I love, an urban farm called Airfield

00:37:37Estate.

00:37:38Its 38 acres were left in trust to the people of Ireland in 1974 by two sisters, Leticia and

00:37:46Naomi Overend, whose family had been farming here since the 1890s.

00:37:52As the city of Dublin slowly grew around them, the sisters stood firm and refused to sell

00:37:57the land for development, preferring to use it to feed the poor.

00:38:01Today, Airfield Estate are experts in organic methods of growing vegetables called no-dig,

00:38:07that is taking the gardening world by storm.

00:38:10Hopefully, Laura and I can pick up some tips we can use in our own gardens back in London.

00:38:16Helping us get our hands dirty is gardener Sean Carroll.

00:38:20Right, what do we do, Sean?

00:38:21So, we're doing a little bit of harvesting here on our lettuces.

00:38:24This is where you kind of pull the bottom leaves off at the stem of the plant and then it

00:38:29kind

00:38:30of gives the plant a chance to grow back and you keep getting crops out of it.

00:38:34So, we are no-dig.

00:38:35So, the soil you see here, normally you'd think you'd kind of come in and plough it,

00:38:40rotavate it, get rid of all the weeds, but we don't do that here.

00:38:43So, we want to kind of keep the soil alive and healthy and keep that soil structure in place.

00:38:47People don't really realise this, but all of the nutrition in food comes from the soil.

00:38:51I've always had this huge curiosity and drive to grow things that I can eat,

00:38:58but I seem to continually murder them.

00:39:01This is something that we connect on.

00:39:03Yes.

00:39:03So, what's the one thing about what you do with your garden that would actually improve

00:39:08the environment for our kind of birds and bees and our soil?

00:39:12Don't spray pesticides.

00:39:13Don't spray pesticides.

00:39:15Yeah, yeah.

00:39:15So, how do you keep the pests away?

00:39:17There's things we do in airfields.

00:39:18One of them would be sort of companion planting.

00:39:20So, this could be push-pull, where you plant plants together.

00:39:24So, an example of push-pull I have here, these are chives.

00:39:28Yes.

00:39:28So, these are great for pollinators.

00:39:30Beautiful.

00:39:30These are edible flowers.

00:39:31Can I taste this flower?

00:39:32Yeah, yeah.

00:39:32Oh, the whole flower.

00:39:34That'll be strong.

00:39:34You can try a little bit.

00:39:35Go gently.

00:39:36It's actually very onion-y.

00:39:37Well, it's sweet.

00:39:38Oh my God.

00:39:39And it's spicy.

00:39:40And then, obviously, the finish of it is like a spring onion, like a scallion.

00:39:43In terms of companion planting, aphids and pests, they hate the smell.

00:39:47Ah.

00:39:48So, anything in the Allium family, onions, garlic, it pushes them away.

00:39:52So, that's push-pull.

00:39:53Oh, wow.

00:39:54So, to pull beneficial insects in, this is a marigold.

00:39:59This is in Irish culture.

00:40:01This is like Irish saffron.

00:40:02Oh, really?

00:40:03This is in like breads, in cakes, in like cordials.

00:40:06It's a really important flower.

00:40:08So, obviously, back in the day, we knew we needed it somehow.

00:40:10So, this attracts the predators of the kind of the pests here.

00:40:15So, it's a great companion plant.

00:40:16So, that's like pulling predators in.

00:40:18So, over behind us, we've got some nasturtiums growing in this bed.

00:40:22We just sort of sprinkle these around the borders of beds.

00:40:24And so, these are sacrificial plants.

00:40:26So, the slugs and the snails, the things that would normally be eating your lettuce.

00:40:30The slugs are a bit of a handful.

00:40:31Yeah.

00:40:31They love the lettuce.

00:40:32They love nasturtiums.

00:40:34Wow.

00:40:34So, they're giving themselves up in the name of the lettuce.

00:40:37Yeah.

00:40:37It has aesthetic value as well because you've got these lovely, trailing, colourful flowers,

00:40:41you know?

00:40:42Yeah.

00:40:44Airfield Estate has stayed true to their charitable origins and now operates as a social enterprise,

00:40:50offering training in farming techniques and horticultural skills.

00:40:56These look great.

00:40:58It's also full of wonderful fresh produce that they've agreed to donate to my enterprise,

00:41:04encouraging Laura to get more ambitious with fresh food.

00:41:08I wouldn't even know where to begin with this now.

00:41:10Well, that's my job, isn't it?

00:41:11Okay.

00:41:12My job is to eat.

00:41:13So, these are the spring onions.

00:41:15These are spring onions.

00:41:16These are huge.

00:41:17Yeah.

00:41:18That's a great one.

00:41:19That's huge.

00:41:19It's a great one.

00:41:20How many people are we cooking for?

00:41:22Oh, well, you're going to eat all of them.

00:41:24Okay.

00:41:25Right.

00:41:26I've got a lot of cooking to do.

00:41:28I've got a lot of eating to do.

00:41:29Yeah.

00:41:35Thanks, Anna and Laura.

00:41:36Still to come, Tom's taking us to the slopes with my favourite alpine dish, Tati Flet.

00:41:41What do you want me to make for the end of the show?

00:41:43Will it be Clive's idea of Food Heaven?

00:41:47Or is the idea of Food Hell?

00:41:49Magic Mushroom Stroganoff with egg noodles.

00:41:52Log on to the website now and have your say.

00:41:53Right, Susie.

00:41:54This is a takeaway staple.

00:41:57It is.

00:41:57So, honey, crispy, chilli beef.

00:41:59I am using a rump steak and I am just going to cut it against the grain so we are

00:42:06making

00:42:06the most of it and also it's not chewy when we cut it.

00:42:09So, I have to say you've convinced me on this dish because this is one I very, very,

00:42:15seldomly order.

00:42:16In a restaurant because it's always done really badly.

00:42:19It's crispy beef.

00:42:20You made me have it once.

00:42:21I do.

00:42:21And I still didn't like it.

00:42:22It just tastes like sort of chewy flour.

00:42:25You don't actually see any beef in there at all.

00:42:28Really?

00:42:29So, I mean, we're cutting it slightly thicker but you're wanting to go against the grain

00:42:33so you can actually see the strips of beef like that.

00:42:35Okay.

00:42:36Why do you go against the grain?

00:42:37So, if people go with the grain, that's when the meat is there and when you cook it.

00:42:41It just tightens up and it's really chewy.

00:42:45Okay.

00:42:45But in takeaways we would be using things such as like top side and you cut it really thinly.

00:42:52Okay.

00:42:52So, in order to make it sort of affordable they use a cheaper cut which is why they need

00:42:55to cut it thinly which is why very often you just get lumps of chewy flour.

00:42:59Exactly.

00:42:59Got it.

00:43:01Okay.

00:43:01So, let's talk about your background.

00:43:03You grew up in your parents' takeaway?

00:43:05Takeaway.

00:43:06In Northern Ireland?

00:43:07Yep.

00:43:07Called the Manly.

00:43:08Okay.

00:43:08And it's still running.

00:43:09So, from 1980.

00:43:11Okay.

00:43:12So, that's where you learned to cook, right?

00:43:14Indeed.

00:43:15And from literally from birth right through to the age of 25, I even slept on the chip paper.

00:43:22Do you know what I mean?

00:43:22Like we were there because mum and dad were working full time.

00:43:25Okay.

00:43:25So, here I'm just panning the beef first.

00:43:28So, we're going to put the beef strips into the egg just to coat it.

00:43:32Uh-huh.

00:43:33And then we're going to have a flour mix here.

00:43:37Some plain flour, some corn flour, a pinch of white pepper just to give it some seasoning.

00:43:44Give that a good mix.

00:43:46And then we're going to coat the beef strips in this and then we're going to deep fry it

00:43:51off.

00:43:53Okay.

00:43:53So, you left the family business.

00:43:57You then went off and became an accountant.

00:44:00Indeed.

00:44:00And I'm still an accountant.

00:44:01You're still an accountant.

00:44:02I have.

00:44:02Got your own practice.

00:44:03I have my own practice.

00:44:04If anyone needs any help.

00:44:05Yep.

00:44:05Tax returns.

00:44:06No problem.

00:44:08She's your woman.

00:44:10But then you went on to that TV show, Britain's Best Homebook.

00:44:14Homebook, yep.

00:44:14You won it.

00:44:15Didn't expect to win it.

00:44:17Well done.

00:44:17Amazing.

00:44:18Come on.

00:44:19And then since then you've gone on to write four books?

00:44:22Three.

00:44:23Three books.

00:44:23This is my third cookbook.

00:44:24Okay.

00:44:25These are the recipes from it.

00:44:26These are the recipes in the book.

00:44:27You've had various TV shows as well.

00:44:31Aha.

00:44:31So it was a good move.

00:44:32It's been a good move and all of those can be watched in the A player now.

00:44:36Thanks.

00:44:36I learned that in rehearsal.

00:44:39From Susie.

00:44:39I've just claimed it.

00:44:41It was a good job.

00:44:43And you've got the book there.

00:44:45We have.

00:44:45I have to say it's a lovely book because.

00:44:48There's very often you look at ingredients for Asian cookbooks and there's a lot of ingredients.

00:44:55Yep.

00:44:55But you've subbed it all down.

00:44:56Yep.

00:44:57In the name, simply.

00:44:58Yeah.

00:44:58I felt when in Northern Ireland.

00:45:01Yeah.

00:45:02People going to the Asian supermarket in Belfast, there's only a couple.

00:45:06Mm-hmm.

00:45:06It's very, not very accessible to everybody.

00:45:09So why not use corner shop ingredients.

00:45:11Okay.

00:45:11Or supermarket ingredients and make it with local produce.

00:45:16So that's what I've done.

00:45:16You've got your core things of soy, your oyster sauce, your sesame oil.

00:45:21Things that people can get.

00:45:22But it does, as you say Susie, it's such a brilliant book and it does do what it says on

00:45:27the label.

00:45:28It is simple.

00:45:30It's quick.

00:45:31It's easy.

00:45:32And we were looking through this.

00:45:33We love this recipe here for the stir-fried morning glory, Matt.

00:45:38Morning glory.

00:45:39Oh, do you like morning glory?

00:45:39One of my favourite dishes in our go-to restaurant.

00:45:42Absolutely.

00:45:43With fermented bean curd.

00:45:44Which is absolutely delicious.

00:45:46And I love, we also loved, there's a gorgeous one here on the salad theme, Clive.

00:45:51Okay.

00:45:51Susie's chicken and pomelo salad, which just looks completely good.

00:45:56Would you give that a go, Clive?

00:45:57Is it hot?

00:45:58Is it warm?

00:45:59Unfortunately not.

00:46:00But you could, you could have the chicken warmed and you can have it just as a roast chicken

00:46:04and then peel it off.

00:46:05Yeah.

00:46:06Pomelo's a great.

00:46:07Isn't it?

00:46:07I think it's a very underrated fruit that people don't know.

00:46:11Seasoned now.

00:46:11Yep.

00:46:11And this lovely Hocken fried rice, because that's very, as you say, you can use all your leftovers in there,

00:46:19can't you?

00:46:20Yes.

00:46:20And that is a real traditional dish that, when I asked my dad about it, he's like, that's what households

00:46:26did.

00:46:26They literally cobbled together all their vegetables and whatever meat they had and made a gravy, he called it, which

00:46:32is your kind of oyster sauce base.

00:46:33Yeah.

00:46:34But even things like a fried egg sandwich, hot chilli Friday sandwich, absolutely, you know, that's it, it's that simple.

00:46:39Yeah, but that for me was, no, for my children, it's really simple, it's quick, and they enjoy.

00:46:46And it's in the ten minute section, as well, I love the ten minute section.

00:46:49And it's a real ten minute, some people say you can do this in another ten minutes.

00:46:51No, 100% ten minutes, and everything is 30 minutes from prep to start.

00:46:56So here, hot oil, and you want to make, fry off the chilli and the garlic.

00:47:03Okay.

00:47:04A little bit hot there, and then with the sauce we are adding some honey.

00:47:09Just taking that off the heat so everything doesn't get burnt to crisp.

00:47:14So this is that sticky, sweet sauce that you get over there.

00:47:17So we've got honey, we've got some soy, we've got rice wine vinegar.

00:47:22Or, if you don't have rice wine vinegar, you can use distilled, cheap vinegar, and that's what our takeaway uses.

00:47:29It's just the cheap, white vinegar that you can get.

00:47:32Give this a pinch of salt, and you're wanting that to come up to like a roaring, bubbly boil.

00:47:39What you're doing here is you're caramelising everything, so it becomes really sticky, and you don't get soggy bits of

00:47:45meat or beef.

00:47:46You can use chicken, you can use lots of different things. Thank you, Matt.

00:47:50So once that's really, really, really bubbly, then we can toss everything back in.

00:47:55So we'll flash-fried the vegetables, just so that they're not soggy.

00:47:59There's nothing worse than that dead vegetable in it.

00:48:02Once that's on, we just toss this back in.

00:48:04OK.

00:48:08Right, let's talk about this lettuce dish, which is, I think, really interesting, because we're just blanching iceberg lettuce.

00:48:16Yep.

00:48:16Then it's getting tossed, we've got some oyster sauce, and a bit of soy, and some crisp garlic. That's it.

00:48:23That's it. Very, very, very simple.

00:48:25And where did this idea come from? Is this a traditional recipe?

00:48:27This is a very traditional dish, and in our takeaway, there was always an iceberg lettuce floating around,

00:48:34for garnishes, and mum being mum, and like myself now, you want vegetables for your children.

00:48:40So flash-fry it, you blanch the lettuce for about 30 seconds,

00:48:45make the sauce of oyster sauce and soy sauce.

00:48:50And once you do that, you can just toss everything back in,

00:48:53and you've already got the flavour of the slightly toasted-off bits of garlic.

00:48:57So simple, but so delicious.

00:49:00And it's literally in and out, so it's still got a bit of bounce, right?

00:49:03Yep, absolutely.

00:49:03OK.

00:49:05Back in with the garlic.

00:49:07All right, good.

00:49:08This, this is great.

00:49:10It's so simple, but it's delicious.

00:49:11Yep.

00:49:12And real-time.

00:49:13Real-time.

00:49:14It works so quick.

00:49:15Right, OK.

00:49:16Oh, that's me.

00:49:16You have that, I'll take that.

00:49:18So while we dish this up, if you want to make Susie's honey chilli chicken at home,

00:49:24you can find the chicken...

00:49:26Beef.

00:49:27Beef.

00:49:27What's going on with me today?

00:49:42LAUGHTER

00:49:43Perfect.

00:49:44And then, just finally, some garnish of some more chilli, some more spring onion.

00:49:49Mm-hm.

00:49:51And...

00:49:51Nice!

00:49:52Yeah.

00:49:52So you've got your two dishes.

00:49:54Beautiful.

00:49:55Remind us what this is called, because I think that's chicken.

00:49:58Honey crispy chilli beef, but you can make chicken.

00:50:01That's the thing, you can make chicken.

00:50:02That's my point.

00:50:02And then a stir-fried lettuce, so iceberg lettuce works super well.

00:50:06Beautiful, well done.

00:50:12Who's for chilli chicken?

00:50:14There you go.

00:50:14Ooh.

00:50:15Beautiful.

00:50:15There you go.

00:50:16Incredible.

00:50:17Dive into that.

00:50:18Real-time recipes.

00:50:19Real-time recipes.

00:50:20Love that.

00:50:21Yes.

00:50:21That's a good day in eight minutes.

00:50:23There you are.

00:50:24I don't think I should be drinking, quite frankly.

00:50:26I have to say, I blame...

00:50:27Struggling my words, sir.

00:50:30I blame the bracelet.

00:50:34This is like a superpower.

00:50:35Well, I don't think so.

00:50:36There's nothing wrong with that.

00:50:37You know, like super who is like a super power?

00:50:37I'm serious.

00:50:37You have those things that deflect badness.

00:50:40We think it's like a truth-breaker.

00:50:42It's like sucking my energy.

00:50:43We think it's a truth-breaker.

00:50:43Thank you so much.

00:50:44What's that?

00:50:44Just truth-breaker.

00:50:46That's alcohol.

00:50:47My sister-in-law thinks I've got...

00:50:49She said, have you got arthritis?

00:50:50No, I don't.

00:50:51I've also noticed Clive has got his...

00:50:55He's a very cool.

00:50:56Yes.

00:50:57The red one is from Nigeria.

00:51:00Right.

00:51:00The yellow one is from Thailand.

00:51:03And the slightly white one in the middle is from Jamaica.

00:51:06Right there.

00:51:07Let's see.

00:51:08Bit of a mix.

00:51:09Bit of a mix.

00:51:10Bit of a mix.

00:51:10Let's talk about wine.

00:51:12Rosé.

00:51:12So we've got a rosé with this.

00:51:13This is called, found, it's from M&S, from the found range, Susumaniello.

00:51:18It's £9.

00:51:19Susumaniello is the name of the grape, from Puglia.

00:51:22The grape almost disappeared, but local producers have got hold of it.

00:51:26It makes such a lovely rosé because it's a proper food rosé.

00:51:29Because even though the colour is fairly pale, it's got more punch to it than a Provence rosé.

00:51:35So you've got real flavour there that can cope with any kind of heat as well.

00:51:39You know, if you've got some spice going on, but still really fresh.

00:51:41You know, I didn't want to put...

00:51:43You're not like Danny.

00:51:44No, you've had it.

00:51:45But you know, just because it's beef, don't think red.

00:51:48It's definitely beef.

00:51:50It's definitely beef.

00:51:50Yeah, I got that memo.

00:51:51I just wanted to say.

00:51:52It's definitely beef.

00:51:54It's lovely.

00:51:55Absolutely lovely.

00:51:56But that goes really well with that.

00:51:58Oh, good.

00:51:58I'm glad you like it.

00:52:00Really well.

00:52:00It's a real food wine.

00:52:01It's a proper food, yeah.

00:52:02It's got real depth to it.

00:52:03I love wines from Sicily.

00:52:05Yeah.

00:52:05There's Etna wines and stuff, but this has got...

00:52:07It just feels...

00:52:08Punch.

00:52:08It's got some punch.

00:52:10Susie, this is delicious.

00:52:12And so simple.

00:52:13And so much more delicious than the stuff I have in...

00:52:16The cardboard, the deep-fried cardboard that you have.

00:52:18And nuggets, luckers and flour.

00:52:20Thoughts from you guys?

00:52:22Beautiful.

00:52:23Absolutely wonderful.

00:52:24And just really soft and tender as well.

00:52:26I mean, it is...

00:52:28It could be chicken.

00:52:30Tender-wise.

00:52:31Let's leave this alone now, Clive.

00:52:32Let's leave it alone.

00:52:34You keep trying to give him the MasterChef job.

00:52:37Yes, I do.

00:52:38Very good.

00:52:38Thank you, Helen.

00:52:40It's really helpful today.

00:52:41Really nice.

00:52:41All right, let's take a trip to Provence now

00:52:43with everyone's favourite Marcus, Marcus Waring.

00:52:45He's heading to the rooftop hideaway to rustle up a platter,

00:52:49party platter indeed,

00:52:50with melons taking centre stage.

00:52:52Have a look.

00:53:00Right, decision made.

00:53:01So I'm keeping it really simple for my dinner

00:53:04with Sasha and Mertie tonight.

00:53:06An easy-to-put-together but impressive-looking retro buffet

00:53:10of melon, of course.

00:53:13Charcuterie, baked goat cheese,

00:53:15and a super speedy mackerel pate.

00:53:18I've got fresh mackerel and I want to serve it fresh.

00:53:21So I'm just going to show you a process

00:53:23that's nice and simple and easy

00:53:25and it's very, very cost-effective.

00:53:28Most pates are made in advance

00:53:30and need to be set in the fridge over a couple of days.

00:53:33But I want to show you a delicious cheat pate

00:53:36using fresh fish that's ready to go as soon as it's made.

00:53:40I'm just going to cut just underneath the little fin there.

00:53:45Bought whole?

00:53:46Mackerel is one of the cheapest fish you can buy

00:53:48and filleting it yourself is easy when you know how.

00:53:52Slice down the back.

00:53:53So, what I love about mackerel is it's so soft,

00:53:57it just comes off.

00:53:58Simple as that.

00:54:00And I just tend to just nick the head off.

00:54:03Just go underneath the bone.

00:54:07Front of your knife.

00:54:08Nice and close.

00:54:10Simple.

00:54:12There's your filleted mackerel.

00:54:14Easy.

00:54:15Get a drizzle of olive oil onto a tray

00:54:17and lay the fillet skin-side down to protect the fish

00:54:20and prevent any sticking.

00:54:22Then season with salt, pepper, fresh rosemary and thyme.

00:54:28I remember going mackerel fishing off the Kentish coast

00:54:30and the most sustainable way of catching mackerel is line caught.

00:54:35I think I remember filleting it on the boat.

00:54:37A bit of salt.

00:54:38Straight out of the water.

00:54:41Absolutely fantastic.

00:54:42Lemon zest on top.

00:54:45Mackerel fillets prepped.

00:54:47It's time for the goat's cheese.

00:54:48And very, very simple.

00:54:50Baked goat's cheese is absolutely sensational.

00:54:52But when you add some other ingredients to it,

00:54:54it really, really does come to life.

00:54:56I'm using cherry tomatoes.

00:54:58Just chop them in half.

00:54:59And as the cheese sort of starts to soften,

00:55:02the tomatoes start to break down

00:55:03and all the lovely juices just come oozing out.

00:55:05And scatter them around the goat's cheese before adding,

00:55:09brace yourselves, a sprinkling of lavender.

00:55:12The lavender is quite an unusual herb to put with this dish,

00:55:15but it does work.

00:55:16Again, it's one of my favourite herbs.

00:55:18Some thyme.

00:55:20And last but not least, a drizzle of honey.

00:55:23So it's a lovely marriage of flavoursome ingredients

00:55:27working together once it starts to bake.

00:55:31Cheese and mackerel ready to go.

00:55:32They're covered in foil and placed on the barbecue.

00:55:37Can you hear that going?

00:55:40Ooh, that's quick.

00:55:42Right.

00:55:44I can see, I can hear that sizzling away.

00:55:46Literally, that is less than a minute, and that's good to go.

00:55:50Now, I have to remember to rein myself in.

00:55:53I've got my beautiful melon here.

00:55:54Very, very simple.

00:55:55We're just going to be doing melon wedges.

00:55:57I've learnt my lesson.

00:55:59Don't mess with the melon.

00:56:00Just cut it up, serve it up.

00:56:02But there's an age-old classic out there that we all know

00:56:05and are familiar with, and that's melon and Parma ham.

00:56:07So that's why I've got a little bit of local ham here

00:56:10that I'm going to put on the board with my melon.

00:56:13You could say they're like old friends that have had a little bit of a barney.

00:56:15We're just going to keep them separate on the board

00:56:17rather than putting them together.

00:56:20Old friends, meat again.

00:56:22Melon wedges.

00:56:23Look at that.

00:56:24Once the bread's cut...

00:56:25Dip that into my mackerel pate.

00:56:28It's just a case of adding the charcuterie.

00:56:31Got some local cured meats.

00:56:33I'm going to put that over here.

00:56:34There we go.

00:56:35Before moving on to the pate.

00:56:37Now, my mackerel, which we eat,

00:56:40I'm going to just take off the skin, into my bowl.

00:56:45Yeah.

00:56:50Oh, wow.

00:56:51Mmm.

00:56:52Three-quarters of the mackerel are flaked

00:56:54before adding creme fraiche, horseradish and rosemary.

00:56:58So I'm just mashing up my little mackerel pate.

00:57:01Now, what I'm going to do is just going to break

00:57:03the last few pieces of the mackerel up

00:57:05and then just fold it in.

00:57:06So you've got the soft, sort of crushed up mackerel,

00:57:09and then you've got little chunks just folded into it.

00:57:13There we go.

00:57:13Now I know what you're thinking.

00:57:15Melon and seafood?

00:57:17But it's okay.

00:57:19I'm keeping them separate.

00:57:20Looks like a little pate dish.

00:57:22I thought I'd just serve it in here.

00:57:27One last grating of the lemon zest.

00:57:29All I've got to do now is just bring over my goat's cheese,

00:57:32tomato, and I think we're good to go.

00:57:39Oh, there we have that. Look at that.

00:57:42Wow.

00:57:43It smells incredible.

00:57:45That is a feast and a half.

00:57:47Melon and charcuterie board with fresh mackerel pate

00:57:50and baked goat's cheese.

00:57:52A simple taste of Provence

00:57:54that lets the beautiful cavillon melon speak for itself.

00:57:59There we have it.

00:58:00Buffet fit for friends.

00:58:02Can't wait to see what Sasha and Mertie think of it.

00:58:05The moment has finally arrived.

00:58:12Hello.

00:58:13Hey, Marcus.

00:58:14How are you?

00:58:15Nice to see you.

00:58:15Come in, come in, come in.

00:58:16Nice to see you.

00:58:17Nice to see you.

00:58:18Come, sit down, sit down.

00:58:19Let me shake hands in France, do we?

00:58:20Hey.

00:58:21Kiss.

00:58:22So what I've made is this beautiful pate with mackerel and creme fraiche and a touch

00:58:29of horseradish.

00:58:30I've put off the moment for long enough.

00:58:32Why don't we just tuck in, guys?

00:58:34Just have some melon, bread, salami.

00:58:37I'll let you tuck in.

00:58:41The mackerel is so good.

00:58:43Result.

00:58:44Yeah, and cheese too.

00:58:45It's amazing.

00:58:47Well, I do think the mackerel does work a little bit with the sweetness.

00:58:51Perfect.

00:58:53Thank goodness for that.

00:58:56I wanted to see if there was a passion in Provence for retro recipes and simple delicious

00:59:00fruit dishes.

00:59:02Well, it's certainly a yes to the latter.

00:59:06Yes.

00:59:06This is the melon.

00:59:08Bonne.

00:59:09Bonne.

00:59:10Bonne.

00:59:10If there's one lesson I have learnt about the melon, and that is to keep it simple.

00:59:16Keep it natural.

00:59:17Don't mess with it.

00:59:19Just serve it as it is.

00:59:29You wouldn't be able to do it.

00:59:31Marcus in that Provence sunlight.

00:59:33Dreamy.

00:59:34I love his hair.

00:59:35Dreamy.

00:59:36Right, the website is closed.

00:59:39And we're going to soon find out whether it be food heaven or food hell for Clive at the end

00:59:42of the show.

00:59:43Right.

00:59:43Right, Tom.

00:59:44Entertain me.

00:59:47With tartiflet.

00:59:48What are we doing?

00:59:49Well, this is a classic dish from the Eau Savoy part of France.

00:59:52It's heavy.

00:59:53The whole point of skiing, as we talked about, is not to go up and down the slopes.

00:59:56It's to get to restaurants.

00:59:57Yep.

00:59:58Do you agree?

01:00:00Lovely.

01:00:01100%.

01:00:01No question.

01:00:03I have that first run of the day where you get to the top of the mountain and you figure

01:00:07out.

01:00:07And I'm done.

01:00:08You're a little bit.

01:00:10It just clears your head.

01:00:12Yeah.

01:00:12Been drinking too much the night before.

01:00:13It clears your head.

01:00:14Ski down.

01:00:15Coffee.

01:00:16Maybe a brandy.

01:00:17Ski down for lunch.

01:00:18It is.

01:00:18And this is what you eat.

01:00:19But this is classic Alpine food.

01:00:21It's heavy.

01:00:21But you know what?

01:00:22This actual dish was invented in the early 80s.

01:00:25What?

01:00:26Which is a kind of Alpine cheese.

01:00:27Is it serious?

01:00:28To eat more rebushal.

01:00:29But not that they wouldn't be eating cheese and potatoes and bacon.

01:00:34You know, for hundreds of years.

01:00:35Well, no, but it's become a classic.

01:00:37And it is a classic.

01:00:38There's a slight issue at the moment with rebushal.

01:00:41No, I didn't know that.

01:00:42It's burst your bubble.

01:00:43Did you know that?

01:00:44You should be on Mastermind, mate.

01:00:47That kind of question.

01:00:48I love that.

01:00:49I'm a master chef.

01:00:49I love that.

01:00:50I'm a master chef.

01:00:54Right, there's it.

01:00:54And you do sake with that.

01:00:55Have you seen that?

01:00:55I've just put it in a dry pan because you don't need anything in it.

01:00:57You just it renders the fat out and you want it nice and crisp.

01:01:00Top tip.

01:01:00I'm not saying crispy because when Simon Hopkins gets very cross.

01:01:03Very cross indeed.

01:01:04Crisp.

01:01:05So anyway, this is all cooking.

01:01:07You can't at the moment buy rebushal.

01:01:09You can't buy raw cheeses in from Italy or France because of something called LSD.

01:01:13I'm not talking about the drug.

01:01:15I'm not talking about Timothy Leary cows.

01:01:17I'm basically talking about this called lumpy LSD.

01:01:21Lumpy skin disease.

01:01:22Oh.

01:01:23Which there's an outbreak in Europe.

01:01:26And so the British have stopped imports of raw cheese and raw meat as well.

01:01:30Who's got lumpy skin just to be clear?

01:01:32The cows.

01:01:32Oh.

01:01:33Not the humans.

01:01:33And it's not actually comparable into humans.

01:01:36But this LSD means that we're not getting raw cheeses from the continent at the moment.

01:01:40Oh.

01:01:40So the good news is we can use British cheese.

01:01:43Lumpy skin disease.

01:01:43Yeah.

01:01:44So British cheese, we're going to use Baron Be God, which is...

01:01:48Be God?

01:01:49Be God.

01:01:50Be God.

01:01:51Don't know.

01:01:51Tom Worth you could use.

01:01:53Also you could use Flegio, Raclette, any of these.

01:01:56Yeah, traditionally this has got Comte, Grier, Raclette and that sort of stuff.

01:01:59Yeah, anything that's lovely and...

01:02:00So hang on a sec.

01:02:01Could I not get, like, Comte cheese?

01:02:04No, because that's...

01:02:05If it's aged, it's not so...

01:02:07It's okay.

01:02:08It's the fresh stuff.

01:02:09It's the raw, raw.

01:02:11Unpacked.

01:02:11Did everyone know this apart from me?

01:02:12Yeah.

01:02:13I didn't know.

01:02:13Everyone knew this.

01:02:15Tom, did you know this?

01:02:16You did.

01:02:17Everyone knew this.

01:02:19I knew about it because I was writing a piece of country life about it.

01:02:21So...

01:02:21Ah.

01:02:23That's very true.

01:02:24What was that?

01:02:24I don't know about Mary Poppins.

01:02:26Right?

01:02:27More for you.

01:02:28Yeah, I know.

01:02:28You need to embrace that.

01:02:29I know.

01:02:29You're so modern.

01:02:30I'm here for it.

01:02:31You're so modern.

01:02:33You're so modern.

01:02:35He's really, really not.

01:02:36You're in a child.

01:02:39Not like that.

01:02:41Right.

01:02:41Let's talk about something else.

01:02:44Okay.

01:02:44So, right.

01:02:45So this is cooking away.

01:02:46We're now going to move on to that.

01:02:47The key is to render that fat down to get a nice bit of crispness on the...

01:02:51Okay.

01:02:51...thing that's whack up that heat.

01:02:53But yeah, skiing.

01:02:55Should we go skiing?

01:02:55Let's go skiing.

01:02:56That'd be a laugh.

01:02:57It's quite expensive skiing.

01:02:59It's really expensive.

01:02:59Especially if you were kids.

01:03:01Um, it's...

01:03:01But this, listen...

01:03:02Also, there's no snow.

01:03:03I think there is now.

01:03:05Is there?

01:03:05I'd say.

01:03:06Um, but any amount of food I just love more than anything itself because...

01:03:10...melted cheese, uh, smoky bacon, potatoes...

01:03:13Do you know what?

01:03:14I went to a place once, uh, I put it in a cookbook actually.

01:03:17And they basically, all these ingredients in bread.

01:03:20Ooh!

01:03:21So sour cream, potatoes, onions, bacon...

01:03:24Oh!

01:03:24Uh, some mountain cheese, uh, wrapped up in a bit like a pasty and baked dishes.

01:03:31Absolutely delicious.

01:03:32Sleep after that, Matt.

01:03:33Can I comment on your bracelet as well?

01:03:36On my bracelet?

01:03:36Yeah.

01:03:37I think it's quite manly.

01:03:38Thanks.

01:03:39Thanks.

01:03:40I'm accessorising.

01:03:41I know, it's nice.

01:03:42I mean, is it...

01:03:43It's not arthritis, no.

01:03:44It's not arthritis.

01:03:48I can confirm that's one thing I don't have at the moment.

01:03:51Right, the wine goes in, reducing the wine down, so that is...

01:03:54It's quite a simple decision.

01:03:56It's the first dish I think I've cooked...

01:03:57What's your face?

01:03:58...on Saturday Kitchen.

01:03:59That doesn't have chilli in.

01:04:01That doesn't have what?

01:04:01Doesn't have chilli in.

01:04:02Well, don't you?

01:04:03I know.

01:04:03I'm growing up, eh?

01:04:05Do you like doing the research for...

01:04:07Yeah, I love it.

01:04:07I love...

01:04:08You go...

01:04:09You disappear down a rabbit hole of, you know, into old recipes and all this stuff.

01:04:14That's my favourite bit.

01:04:15You sit looking at a blank word document, you know, trying to think of the first sentence,

01:04:18but the research is fun.

01:04:22Right, so that is just...

01:04:23Is there a place in London that does a good touch of it?

01:04:27Or in the UK?

01:04:29Fondue I love as well.

01:04:30It's not being London-centric.

01:04:31No, not crucial.

01:04:32No, no, no.

01:04:33Other things...

01:04:34Things happen outside London, you know.

01:04:35Yes.

01:04:36In Northern Ireland.

01:04:37Northern Ireland.

01:04:38Of course.

01:04:39Yes.

01:04:40Anyone else have we forgotten?

01:04:42Scotland and Wales, Ireland, Guernsey, Jersey.

01:04:46Which are actually part...

01:04:47I can never get...

01:04:48Is it part of Great Britain or the British Charles?

01:04:50I don't remember how it works.

01:04:51I don't know.

01:04:53Let's move on that one.

01:04:56Right.

01:04:56This is all cooking down nicely.

01:04:58Tell us about...

01:05:01Intoxicating Histories.

01:05:02It's a podcast I do with a great wine writer called Henry Jeffries.

01:05:06Hang on.

01:05:06Oh, sorry.

01:05:07And it's history through the bottom of a glass.

01:05:09So, we've done one season.

01:05:10We're on a sort of second season.

01:05:13And the last one we did was Churchill.

01:05:15Okay.

01:05:15Winston Churchill, great wartime leader.

01:05:17Obviously, you know, a great man.

01:05:19But he used to start the day with what he called mouthwash, which is a very weak whiskey and soda.

01:05:26And, of course, he was one of those rare people who could drink quite a lot.

01:05:28Paul Roger and brandy and Burgundy and Bordeaux.

01:05:31All the way through the day, he'd have a kit for three hours.

01:05:33But he was never drunk.

01:05:34He got better with alcohol rather than worse.

01:05:37Well, there was a lot going on, wasn't there?

01:05:39There was indeed, yeah.

01:05:41Imagine he won a award on a fairly consistent diet of booze all day long.

01:05:47And really rich, really rich food.

01:05:49And very good booze.

01:05:50It is a great podcast.

01:05:52It's a really good listen.

01:05:54Well, thank you.

01:05:54I've never listened to it.

01:05:56Oh, thanks.

01:05:56Sorry, no, I haven't.

01:05:58Sorry.

01:05:58Thank you, old friend.

01:05:59I will.

01:05:59Yeah.

01:06:00I've got an hour in the car later.

01:06:01Have you?

01:06:02Yeah, I'll listen to it.

01:06:03Oh, brilliant.

01:06:04Well, dear, you might learn something.

01:06:05I'll make the driver put it on, he'll be thrilled.

01:06:09Turn off Five Live!

01:06:11Are you a Five Live man?

01:06:13No.

01:06:13Oh, actually, I do.

01:06:14I love Five Live.

01:06:15Bit of Nicky Campbell in the morning.

01:06:17I'll tell you what I just found is six music.

01:06:20It's absolutely fantastic.

01:06:22Sorry, we're talking about our favourite radio station.

01:06:23Yeah, sorry, we can't do that.

01:06:25Are you like other radio stations as well?

01:06:27Yes.

01:06:27I agree.

01:06:28Six music, very good.

01:06:29OK.

01:06:30Right, let's talk about your food.

01:06:32OK, so we've got that.

01:06:32You're making the chalots.

01:06:33The key is, again, as Adam was saying,

01:06:35was you've got the mustard in the dressing,

01:06:36which is creme fraiche, by the way.

01:06:37You could use double cream, but we're being healthy, aren't we?

01:06:41I thought the creme fraiche was quite interesting in it, actually, Tom.

01:06:43It made it a bit more acidic.

01:06:45It's definitely different than using double cream,

01:06:47which you classically would.

01:06:47It gives you that little bite, doesn't it?

01:06:49Yeah, it's different.

01:06:49You sort of need a bit to cut through.

01:06:51It melts in, right?

01:06:52So the potatoes are parts, they're fully cooked.

01:06:55Fully cooked, and they're wrapped potatoes.

01:06:57You want the waxy ones.

01:06:58Right.

01:06:58This is so good, this cheese.

01:06:59So they don't basically fall apart.

01:07:00So they don't fall apart.

01:07:02It's actually named after a tartifla potato

01:07:05up in the region of Hox-Savoy.

01:07:06Okay.

01:07:07Sorry.

01:07:09But yeah, you can make it waxy.

01:07:11So it's just...

01:07:12Very easy to get.

01:07:12There's a lot around at the moment.

01:07:13I got some this week, actually.

01:07:15Yeah.

01:07:16OK, so that's a good thing.

01:07:17Yeah.

01:07:18Right.

01:07:18Look at that salad.

01:07:20That was really pretty.

01:07:21As a reminder, you can find all of today's recipes

01:07:23at bbc.co.uk forward slash center kitchen.

01:07:25You'll scan the QR code down here,

01:07:26and it'll take you Tom's tartiflaat.

01:07:30OK.

01:07:30How are we looking?

01:07:32Looking good.

01:07:32Now, this is going to be hot, yep.

01:07:34And...

01:07:34How long does that go in for?

01:07:36About 15 minutes at about, I suppose, 200-ish.

01:07:41What are you after?

01:07:42You want it brown and nice on the top,

01:07:44with that nice trivet.

01:07:45Do you want to pick this one up?

01:07:46Yeah, yeah.

01:07:46No, you're not going to pick it out without her.

01:07:48Yeah.

01:07:48If you think about it.

01:07:49Here.

01:07:50Oh, that looks nice.

01:07:50Yeah.

01:07:51Don't use...

01:07:53OK.

01:07:54Get that!

01:07:55See, now that makes me want to sit down.

01:07:58That's like a two-bottle lunch.

01:08:00Two?

01:08:00All right.

01:08:01And just indulge and enjoy.

01:08:04Cheese.

01:08:04You know?

01:08:05That's...

01:08:06Yeah, it makes me want to go skiing.

01:08:07But what's it called?

01:08:08It is called tartarflat with a endive or chicory salad,

01:08:12which is bitter, with shallots and a mustard vinaigrette.

01:08:15Yes.

01:08:21Right.

01:08:22Can you bring the salad over?

01:08:24Because I don't want to...

01:08:26Right, Clive.

01:08:26Mm-hm.

01:08:27I'll tell you what, I'm going to come round here.

01:08:29Yeah, it's like...

01:08:31Molten lava.

01:08:32Oh, my...

01:08:33Is that all for me?

01:08:34Yeah.

01:08:35Lovely.

01:08:35It's a bit of salad for you.

01:08:36Eat that first.

01:08:38Ready?

01:08:38Don't have to eat that if you don't want to.

01:08:40Right, what have we got, Hells?

01:08:42So, normally with this, you would have an Alpine...

01:08:46Either a white, very crisp and fresh,

01:08:48or maybe a slightly chilled red.

01:08:50But with this one, it's quite difficult to find wine,

01:08:53Savoir wines, here on supermarket shelves.

01:08:56There are some really lovely ones.

01:08:58So, instead, I've gone for a grape called Aligosse,

01:09:00which is from Burgundy,

01:09:01and it's the grape that basically plays second fiddle to Chardonnay

01:09:05in the Burgundy region.

01:09:06It's so nice.

01:09:07It's really crisp and fresh,

01:09:09because you do need something with lots of acidity

01:09:11to cut through that mountain of cheese.

01:09:14My word, sir!

01:09:15You've done us proud!

01:09:17And this one is...

01:09:19It's new in Majestic from Moyard Thomas.

01:09:21It's £12.50.

01:09:22Can I just say, get in, because...

01:09:25Get it while it's hot.

01:09:27Yes, it is such good value for an Aligosse,

01:09:30which are not easy to find.

01:09:31When you normally recommend wines on the show,

01:09:33I go out to go and buy them, gone.

01:09:35Genuinely.

01:09:35Always gone.

01:09:36How annoying is that?

01:09:38Standing by the supermarket.

01:09:39Same situation.

01:09:40Yep, yep.

01:09:41That's really nice.

01:09:42I mean, if you had a bit of a heads up,

01:09:44it would have been nice.

01:09:44Sorry!

01:09:46If you're not a massive fan of cheese.

01:09:48I'm not a massive fan of cheese,

01:09:49unless it's one of you chefs cooking it.

01:09:51Yeah.

01:09:52I have to say.

01:09:53I have to say.

01:09:54But this is absolutely delicious.

01:09:56It's great, isn't it?

01:09:56We all tried it in rehearsal.

01:09:57Really, really lovely.

01:09:59Well done, Tom!

01:09:59Oh, thank you.

01:10:00Very good.

01:10:00Well done, Tom.

01:10:01Right, we're going to soon find out

01:10:02whether you voted for Clive's Food Heaven or Food Hell,

01:10:04but first, the Hairy Bikers are in Newcastle now

01:10:06to enjoy a North East classic.

01:10:16The Newcastle food scene is breaking new ground

01:10:18all over the city.

01:10:19But let's start our journey with a Geordie classic.

01:10:23The Stotty.

01:10:26A Stotty is a round, flattish bread,

01:10:28traditionally filled with ham and peas pudding.

01:10:31The name Stotty comes from the old Geordie word,

01:10:34stot, meaning to bounce or throw.

01:10:36But when you make a Stotty traditionally,

01:10:38you would throw it onto the kitchen floor

01:10:40to see if it bounced.

01:10:42If not, it's no good.

01:10:44To find our Stotty, we're visiting a friend of mine

01:10:47who runs a bakery on a local housing estate.

01:10:50It's not where you'd necessarily expect to find an artisan bakery,

01:10:53but that's exactly what this fantastic place is.

01:10:57And it's here for a reason.

01:10:59The owner, Andy, set up here specifically to provide quality food

01:11:03to the local residents of the estate.

01:11:06Morning.

01:11:07Hi, Andy.

01:11:07All right?

01:11:08Hi.

01:11:09Yes, you.

01:11:10Good.

01:11:11Listen, we've just come in for a cup of coffee

01:11:14because we're soaking wet.

01:11:15And, obviously, Stotty's.

01:11:18Oh, yeah.

01:11:18Making Stotty's.

01:11:19Traditional north-east delicacy.

01:11:21I told you.

01:11:22I'd bring you here.

01:11:23The Stotty is a Geordie staple

01:11:25and great that the locals can get it right here on that doorstep.

01:11:29It's right in the centre of the Shieldfield

01:11:32and Shieldfield's social housing.

01:11:34It's all social housing here.

01:11:36Everybody that's on relatively low incomes in the area

01:11:39can come and get fantastic sourdough bread,

01:11:42get great Stotty's, get great pastries, pies, bakes.

01:11:45Artisan bread, artisan as a word in itself,

01:11:48all the products you can get are generally just for the people

01:11:51who have got more money.

01:11:53And so how can you make local food, artisan food,

01:11:57affordable to everyone?

01:11:58And I think that's a key ambition of the bakery.

01:12:02On Monday and Tuesday, we do a pay-what-you-can,

01:12:06so people pay what they can.

01:12:08And some people, yeah, we really like this idea,

01:12:10so we'll pay more for a loaf.

01:12:11And other people just pay what they can.

01:12:15Not only does Andy's Bakery provide great food for the locals,

01:12:18it also provides employment.

01:12:21So we're employing people on the autistic spectrum.

01:12:24Right.

01:12:25So people have evolved from volunteers

01:12:27into being staff and paid staff.

01:12:30We do quite a large employability programme.

01:12:32Brilliant.

01:12:33So we're bringing people in

01:12:34from the most challenged postcodes in Newcastle,

01:12:37and they come in on Monday and Tuesdays,

01:12:39bake activities, develop team-working skills,

01:12:42all sorts, help them move on with their lives.

01:12:44And that was very subtly done,

01:12:46the most challenging postcodes in Newcastle,

01:12:48i.e. the poorest areas of Newcastle...

01:12:51...with the biggest social issues.

01:12:54Yeah.

01:12:55Yeah.

01:12:55And it doesn't have to be complicated food.

01:12:58Apple pies, corned beef and potato pies,

01:13:01cheese and onion pies, the quiches,

01:13:03just, it doesn't have to be really highbrow

01:13:06to work for local people.

01:13:08Chill, mate, it's just about great food.

01:13:09And talking about great food,

01:13:11if you don't mind,

01:13:12Dave and I would like to get out what you are at the top

01:13:13and come and meet some of the, some of the gang.

01:13:15Is that all right, Andy?

01:13:16Great, yeah, please do.

01:13:16I'd love to learn the mystery of the stotting.

01:13:19Yeah, we'll do it, we'll do it.

01:13:22Meet the team!

01:13:23Great!

01:13:24Hey!

01:13:24This is building it.

01:13:25What are you up to?

01:13:27I am trying to peel some potatoes and some apples

01:13:31for this sort of pastry product we're trying to bake along.

01:13:37They're working hard on all things.

01:13:39Oh, well done, well done.

01:13:40Are they going to be apple pies?

01:13:41Yes, and sort of potato pies.

01:13:45Oh, lovely.

01:13:46Do you love it here, Matthew?

01:13:48Yes, I kind of love.

01:13:50What do they really like about the bakeries?

01:13:52When we first come in,

01:13:54in this bakery section part,

01:13:57you just kind of look at the counters

01:13:59and we're just feeling,

01:14:01what's some freshest going on in heaven?

01:14:03It's just nice what Matthew just said there,

01:14:05that when he looked, when he came in and looked,

01:14:07and he looked at all the baked goods

01:14:08and he says there's something precious going on here.

01:14:11And there was.

01:14:11It is magical really,

01:14:13because the bakery at the start of the day,

01:14:15it's just tables,

01:14:16there's nothing there at all.

01:14:18And then a bit of magic happens,

01:14:19and yeah, you're mixing bowls and whatever,

01:14:21and you produce this wonderful stuff from very basic ingredients.

01:14:25So it is quite special what you can do.

01:14:27Correct me if I'm wrong,

01:14:28and if I get this wrong,

01:14:30I will be banned from being a Geordie for the rest of me life.

01:14:32Are they a Stotties?

01:14:33Yeah, they are, yeah.

01:14:35The Stotties need to be flattened out,

01:14:38then rested for half an hour before going into a hot oven.

01:14:41Now for the traditional filling,

01:14:43peas pudding made by slow cooking yellow split peas.

01:14:48Stock going in.

01:14:49Right.

01:14:50And what stock?

01:14:51Ham hocks we've got from Butchery and Gosford.

01:14:54Peas in.

01:14:55What's different is we put beer in it and it's a brown ale,

01:14:58but it's a brown ale that's made in the northeast of England.

01:15:02Seasoning.

01:15:02Quite a bit of pepper actually.

01:15:03Nice crack pepper.

01:15:04We like a bit of pepper.

01:15:05Yeah, yeah.

01:15:05Bit of water.

01:15:07Right.

01:15:07Filling nearly done,

01:15:08and the Stotties are coming out of the oven.

01:15:10Let's make something magical.

01:15:13Here they come.

01:15:14Out the oven.

01:15:14Hot Stotties.

01:15:15Good grief.

01:15:16Yeah, yeah.

01:15:17That's what a Stottie should look like.

01:15:19That's it.

01:15:19That's amazing.

01:15:20Yes.

01:15:21Really is food of the gods.

01:15:24Come on.

01:15:24Yes.

01:15:25That's a Stottie.

01:15:27Chewy.

01:15:27Yeah, yeah.

01:15:28That open texture.

01:15:29Got butter.

01:15:30We've got the peas pudding.

01:15:31I'll cut the ham.

01:15:32That's light actually.

01:15:32Let's try it.

01:15:33Yeah, it is.

01:15:34It is.

01:15:34That's how it should be.

01:15:35This is a proper Stottie.

01:15:37Gentlemen.

01:15:38I'm not worthy.

01:15:39The ham is cooked on site with mustard and the bakery's very own honey.

01:15:45That's a bit light with the peas pudding for me.

01:15:47Hold on.

01:15:47Go on.

01:15:48I want the full experience.

01:15:50Go for it.

01:15:53Okay.

01:15:54Mmm.

01:15:55I want to see the strata.

01:15:59Mmm.

01:16:00That bread is just divine and I love it the way the butter and the peas pudding are just

01:16:04melded.

01:16:05Go for it.

01:16:12Food of the gods.

01:16:14Food of the gods.

01:16:15That's the worst to go and getting wet on the bike for.

01:16:17Isn't it?

01:16:17Mmm.

01:16:18Oh, that is good man.

01:16:20There's not enough Andes in the world really.

01:16:23He's a really good guy.

01:16:25Good food shouldn't be the preserve of the middle classes.

01:16:28You know, anybody can appreciate something good.

01:16:31I can't.

01:16:32I get quite emotional when I talk about Stottie.

01:16:35I know this sounds ridiculous.

01:16:38But it's evocative.

01:16:39It's quintessentially something about the North East.

01:16:42It's about the smell in the house when mum and I were together.

01:16:45It's all of those things.

01:16:46And that's what food should be.

01:16:52Thanks for that boys.

01:16:53So Clive, what are your hells?

01:16:55It was cheese.

01:16:56It was cheese, yeah.

01:16:57Tom obviously converted you because you're going to take the rest of that time.

01:17:00Well you converted me as well actually with one of the dishes you cooked before.

01:17:03But that was amazing.

01:17:04I'm taking a little doggy bag home.

01:17:06Yeah.

01:17:07Nice.

01:17:07Little doggy bag home.

01:17:08It's good right?

01:17:09Yeah.

01:17:09Absolutely.

01:17:10Gorgeous.

01:17:11Right.

01:17:12Let's find out whether it's food heaven or food hell for Clive.

01:17:14So it could be food heaven which was chicken pie and leeks, chicken gravy.

01:17:18Or it could be food hell which was mushrooms.

01:17:20So we're going to do a stronger off.

01:17:21Thank you to everyone voted.

01:17:23Big turnout today.

01:17:2471% of you went for heaven.

01:17:27Yay!

01:17:28Right.

01:17:29I love you people.

01:17:31Mwah!

01:17:32Mwah!

01:17:32Chicken pie.

01:17:34Right.

01:17:34Adam you're going to do the mash.

01:17:36Yeah sure.

01:17:36And I'm going to go on with the business of pie.

01:17:40So here I've got onion and celery and a bit of fennel.

01:17:45Sweat that off with some butter.

01:17:48And then when that...

01:17:51So you want to spend about 10, 15, 20 minutes over that half an hour.

01:17:56Maybe a day.

01:17:58Sweating that down.

01:17:59Nice and soft.

01:18:00And then to that I've got...

01:18:02So I'm going to thicken it with a little bit of flour.

01:18:03I've got some cider going on in there.

01:18:05Some stock.

01:18:06Chicken obviously.

01:18:07I've got thighs.

01:18:08Took the skin off.

01:18:09What are you doing to my stove?

01:18:11Turn it all off haven't you?

01:18:12Right.

01:18:12Hang on.

01:18:13We're all right.

01:18:14Hang on.

01:18:15I don't...

01:18:16I'm turning it all off.

01:18:17I don't think that one works.

01:18:18So don't turn that one on.

01:18:20Bear with.

01:18:22OK.

01:18:23Anyone got a match?

01:18:2420 years has been here.

01:18:26You said you've got loads of time.

01:18:28So I'll just turn it off.

01:18:28Oh let's waste it then.

01:18:30I don't know.

01:18:30Hang on.

01:18:31Stay there.

01:18:33OK.

01:18:33It's not.

01:18:34Let me try this.

01:18:35Right.

01:18:36I need one for my mash.

01:18:38It's coming.

01:18:39You got it.

01:18:39Boom.

01:18:40Right.

01:18:41I'm going to turn that on.

01:18:43Yeah.

01:18:43Don't turn that one on.

01:18:45OK.

01:18:47Oh it's technical round here eh?

01:18:48Are you still there?

01:18:50Have you turned over?

01:18:51Right.

01:18:52So.

01:18:53So the mash.

01:18:54I learnt this years and years ago in a restaurant and I think it's a really nice thing to do.

01:18:57So I've infused the milk, the cream, butter or olive oil if you're making olive oil mash

01:19:02with some thyme, garlic and bay leaf.

01:19:05Infuse it for about sort of 30 minutes or so.

01:19:08Strain it and then you pour that into the mash and you make it nice.

01:19:11I like that.

01:19:12Thanks.

01:19:13That was from Shea Bruce.

01:19:14Quite used that.

01:19:14Was it?

01:19:15Many, many years ago.

01:19:15Great restaurant.

01:19:16Very good restaurant.

01:19:18And then what else are you doing?

01:19:19Oh, I've got to get on with the pie.

01:19:22So.

01:19:24You still?

01:19:25Yeah?

01:19:26Oh dear.

01:19:26I'm loving this.

01:19:27Talking about yourself.

01:19:28I'm loving this.

01:19:28Proper presenting, Clive.

01:19:31Do you know what I think it is?

01:19:32I always say when I do food festivals and stuff like that, the people who put me on edge

01:19:36the most as guests are proper presenters.

01:19:41I'm always slightly on edge and that's why I've been stumbling.

01:19:44Don't be honest.

01:19:46Do you prefer comedians?

01:19:47Hmm?

01:19:47Do you prefer comedians?

01:19:48Comedians are great.

01:19:50Tom Allen, one of my favourite comedians ever.

01:19:53Right.

01:19:53Do you want me to talk about wine?

01:19:54Yeah, talk about wine.

01:19:55Oh, yeah.

01:19:56So, with this one we've gone again for a really lovely white, comfort white.

01:20:01This is Tesco finest Val de Leda Chardonnay.

01:20:05So, Leda is in Chile but it's in one of the cool spots.

01:20:09Okay.

01:20:09Because even though you think Chile might be really warm, because of where it is, there's

01:20:13altitude but also the ocean.

01:20:15Matt, you'll know this from your geography.

01:20:17What?

01:20:18You did geography?

01:20:18I did do geography.

01:20:19Yes.

01:20:20Why is it a little cool spot in Chile?

01:20:22Is it the mountainous region?

01:20:25Mountains and...

01:20:31Is it a sandbar?

01:20:33Wonderful.

01:20:34So, you've got the cooling influence of the ocean and the mountains as well.

01:20:41So, it means that you do get incredible freshness.

01:20:43That's why.

01:20:44In the Chardonnay.

01:20:44But it's also got a little bit of richness as well because of how they've made it.

01:20:48Right.

01:20:48The producer is called Louis Philippe Edwards.

01:20:51They're a family producer.

01:20:52They are fantastic.

01:20:53And they really do still go, you know, they make wine in the kind of old fashioned way.

01:20:59They're still out there.

01:21:00So, it's all about the grapes, getting that right.

01:21:03And this is cracking value, £9 for a great wine.

01:21:06So fresh.

01:21:07I never remember the names of these wines.

01:21:09Yeah, yeah, yeah.

01:21:10And then...

01:21:10iPlayer, man.

01:21:11Yeah.

01:21:13iPlayer.

01:21:13That's what everybody does.

01:21:14It'll be on Instagram.

01:21:16What did Helen recommend?

01:21:17Why are you shouting iPlayer?

01:21:22Right.

01:21:23Let's get on with this.

01:21:24So, yeah, as we said earlier, Clive, enjoying your Caribbean series.

01:21:29Mmm.

01:21:30On Best Bites.

01:21:31Yeah.

01:21:32You went to Italy.

01:21:33This is a nice little side hustle.

01:21:35Yeah, it's a nice little side hustle.

01:21:37Italy, the Caribbean, and my new one comes out in a couple of weeks.

01:21:42That's in Africa.

01:21:43So, that'll be something to look forward to.

01:21:45How did you get that?

01:21:47It's a nice game.

01:21:48How do I get that?

01:21:48It's a nice game.

01:21:48How do I get that?

01:21:49Working hard, man.

01:21:50He's a proper presenter, Matt.

01:21:51Working hard.

01:21:52Proper presenter.

01:21:52Too hard.

01:21:53Too hard.

01:21:54But, joking aside, it must be such light relief from the day job.

01:21:59It's a heavy news period at the moment.

01:22:02Yeah.

01:22:02We can all agree.

01:22:04And so, a little bit of light relief for everybody is a good thing.

01:22:09Without a doubt.

01:22:10So, it's been wonderful being here.

01:22:12I can tell you.

01:22:13Chin, chin.

01:22:14I'm so glad you've enjoyed it.

01:22:16Can you give us any kind of, a little insight into what happens in your trip around Africa?

01:22:22So, we're in West Africa, which is potentially where my forefathers are from.

01:22:27Oh, wow.

01:22:27So, we do a little bit of that.

01:22:29But, food-wise, and we were talking about cheese a little bit earlier.

01:22:33We're in Lagos.

01:22:34But we're also going to Morocco, and there's a cheese called Jben cheese.

01:22:39I don't know if you've come across that J-B-E-N, Jben cheese.

01:22:42No.

01:22:42Okay.

01:22:43Goach cheese.

01:22:43Ah.

01:22:45Delicious.

01:22:47Absolutely delicious.

01:22:48I mean, soft and creamy.

01:22:50Oh, nice.

01:22:51Almost buttery.

01:22:52Oh, absolutely wonderful.

01:22:54Absolutely wonderful.

01:22:55I've been turned on to cheese.

01:22:56Not just with you, Tom, and today's dish.

01:22:59Yeah.

01:22:59But to Ben cheese.

01:23:00I mean, all kinds of stuff.

01:23:02Yeah.

01:23:02Wonderful.

01:23:02Lagos is out as well.

01:23:04How long does it take to film a series like that?

01:23:07How long do you want?

01:23:08We were filming across Easter time through to the summer last year.

01:23:15Okay.

01:23:16So it's a commitment.

01:23:18It's quite hard work.

01:23:19It seems you just turn up and do it.

01:23:21Well, I didn't want to say this, Matt.

01:23:23It's hard work.

01:23:24Yeah.

01:23:25I'm not just on a jolly.

01:23:27You have to say that.

01:23:29Long hours.

01:23:30Long hours.

01:23:45Yeah.

01:23:45The angling bar plus one.

01:23:46He's got to come on mastermind first.

01:23:48Oh.

01:23:49Knowing it's never going to happen.

01:23:52He was going to be Olly one, didn't he?

01:23:54Olly one.

01:23:55Olly Smith one.

01:23:56Of course he did.

01:23:56He is one of the most competitive intelligent people I've ever met.

01:23:59Also, you know Olly's general knowledge and every knowledge is quite incredible.

01:24:03He also did one film.

01:24:04Can I just point out?

01:24:05That's...

01:24:06Ow.

01:24:08Wow.

01:24:09Nice one.

01:24:11Get the reference trip.

01:24:12You don't get that in the normal MasterChef.

01:24:14Master...

01:24:18Why does everyone think I'm on MasterChef?

01:24:21This is just the weirdest thing.

01:24:22Welcome to Ian.

01:24:24Oh, that must be it.

01:24:25That must be it.

01:24:26Yeah.

01:24:26No problem.

01:24:27All right.

01:24:28Sure.

01:24:29Okay, so pie's in there.

01:24:31Yeah, just cover the pie.

01:24:32Put a lovely little lid on top.

01:24:34And it's a pie, not a lie.

01:24:35Which is a good thing, Matt.

01:24:36It's got a base.

01:24:37Okay.

01:24:37Which is very important.

01:24:38Is that...

01:24:39Do you think that's a...

01:24:40Rather than just a top?

01:24:41An essential.

01:24:41What about you, Clive?

01:24:42Do you think a pie has to have a base?

01:24:44Yes.

01:24:46Not a pie without a base.

01:24:47Yeah.

01:24:48I mean, they may do it without a base in Yorkshire.

01:24:50That's the other side of the Pennines.

01:24:52It's all a bit strange.

01:24:55I'm only kidding.

01:24:57I'm only kidding.

01:24:58But no, I think a pie's got other base.

01:25:01Yeah.

01:25:02So the mash is done.

01:25:03So nice, nice, soft mash.

01:25:05We're going to finish that with some fennel seeds.

01:25:08Yep.

01:25:08A little bit of black onion seeds and our jala seeds.

01:25:12This...

01:25:13So this is it.

01:25:13So in here it's got cider and some stock.

01:25:17And then you tick that away for a while.

01:25:20Let it cool down, obviously, and then put it in the pie.

01:25:23You all right?

01:25:23Yeah, take that.

01:25:25Right, leeks.

01:25:25Leeks have been blanched.

01:25:27I'm just going to reheat them in a bit of boiling salted water.

01:25:33And that's pretty much it.

01:25:34I've got a little vinaigrette here.

01:25:37A bit of a warm salad affair.

01:25:39Yes.

01:25:39That's what we're good with me.

01:25:40I love warm salads.

01:25:43A little bit of a vinaigrette and then I've got some chopped tarragon and some chicken skin.

01:25:47And that is that.

01:25:50Right.

01:25:50Smells delicious.

01:25:52I'm sorry, how did you make your chicken skin again?

01:25:54Lovely.

01:25:55Oh, good question.

01:25:56Chicken skin.

01:25:57So take it off the thighs carefully and then I put it between two baking sheets.

01:26:03Put it in the oven for about 30 minutes, something like that.

01:26:09Until it's...

01:26:10And it keeps it flat and it keeps it nice and crispy.

01:26:12And then that's...

01:26:13Where are you, Tom?

01:26:14It's like a roast chicken flavour, isn't it?

01:26:17Exactly.

01:26:18Chicken crisp.

01:26:19Go on it, Tom.

01:26:20Lovely.

01:26:21Chicken crisp.

01:26:22But reducing food waste as well.

01:26:24Right.

01:26:25Chicken gravy is there.

01:26:28OK.

01:26:31So just going back to Mastermind.

01:26:34Apparently there was a show where two people found love.

01:26:39It was like a dating show.

01:26:40I know.

01:26:41Over the last five years I've had some amazing experiences.

01:26:45We've had the youngest winner in his 20s.

01:26:48We've had one of the oldest winners in her 60s.

01:26:51And the winner last season and one of the finalists.

01:26:55They...

01:26:56Got together.

01:26:57Really?

01:26:58They got it on.

01:26:59Wow.

01:27:00That's a bit graphic.

01:27:01And by all accounts they're still together.

01:27:03Aw.

01:27:04Which is wonderful.

01:27:05So just like Cilla, I'm looking out for my soup, man.

01:27:08You are!

01:27:09Oh, come on!

01:27:09Looking out for my soup for the happy day.

01:27:12Yes.

01:27:13Right.

01:27:14OK, so there's the mash.

01:27:15There's the leek.

01:27:16Oh, beautiful.

01:27:18Oh, wow.

01:27:18Adam's got the pie.

01:27:20Adam's got the pie.

01:27:24That's amazing.

01:27:25Where is that?

01:27:26Right, so I've got to turn straight in, napkin on.

01:27:29So good.

01:27:29Oh, yeah.

01:27:30Shall I take it over?

01:27:31Thanks for that.

01:27:32Those leeks look amazing, Matt.

01:27:33They're looking incredible, don't they?

01:27:35Absolutely incredible.

01:27:35So they're going to pass that over.

01:27:36So the pie needs about sort of 20, 25 minutes in the oven.

01:27:39We glazed it in an egg wash with, I learnt in rehearsal...

01:27:43Bit of cream.

01:27:44Why?

01:27:44Because it's nice.

01:27:46The fat makes some really beautiful glaze in the top.

01:27:49That's why.

01:27:49So you get a better coating than you just did.

01:27:52Look at that.

01:27:53Beautiful pastry coating.

01:27:53Look at that.

01:27:54Really crispy, really glazed.

01:27:56Oh, my word.

01:27:57A whole egg or just a yolk?

01:27:58Yolk and cream.

01:27:5950-50.

01:28:00There you go.

01:28:01Right.

01:28:01All yours, Matt.

01:28:02All your stars for you, Chip.

01:28:03Piping hot.

01:28:04Yeah, it might be a bit hot.

01:28:06Michelin-starred pie.

01:28:08I know.

01:28:08Look at that, I know.

01:28:09Very good.

01:28:10Pressure's on.

01:28:12How is that?

01:28:15You are all right.

01:28:18Like in the finger point.

01:28:19I always get told off for that.

01:28:20You're all right.

01:28:21I know my wife would tell me off as well.

01:28:24Absolutely.

01:28:25That's delicious.

01:28:26You're welcome to take that away with you.

01:28:29Oh.

01:28:29Well, thank you, everyone.

01:28:30It's been fun.

01:28:31It's been fun.

01:28:32Absolutely.

01:28:33That's all for us today on Saturday Kitchen Live.

01:28:35Thanks to Adam, Tom, Susie, Helen, and of course, Clyde.

01:28:38All the recipes from the studio on the website, bbc.co.dk forward slash Saturday Kitchen.

01:28:43I've got more best bites you tomorrow morning at 9.30 on BBC Two.

01:28:46And I'll be back here live next Saturday with Poppy O'Toole, Jack Stun, Sheridan Smith.

01:28:50Enjoy the rest of your weekend.

01:28:52Bye for now.

01:28:52We'll see you then.

01:28:52Bye for now.

01:28:53You super bad.

01:28:53your, I'm super bad.

01:28:59Don't worry, everybody.

01:28:59You are too prepared.

01:29:00then there's a few that will make you ahead of me. It's

01:29:01let's take care of you. When I'm

01:29:01pretty sorry. You are wasting

01:29:02your AirPods yourself. And since I

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 03 Eng Sub

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