Saturday Kitchen S2026E20 - Matt Tebbutt, Kate Jenkins, Fallow Boys, Cast of Rivals and Olly Smith - video Dailymotion

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Transcript

00:00:00Good morning, it's time to dig out your leg warmers, your lycra, your slogan t-shirts and your shoulder pads.

00:00:05We're celebrating the arrival of rivals to our screens with a studio full of guests guaranteed to deliver plenty of

00:00:11delicious drama.

00:00:12This is Saturday Kitchen Live.

00:00:35Good morning, welcome to the show.

00:00:37We're all set to deliver a delicious modern take on retro recipes from the 80s with Will Murray, Jack Croft

00:00:43and Kate Jenkins.

00:00:44And Ollie Smith's shaking up some classic cocktails to transport our taste buds back in time.

00:00:50Because our special guests today are part of the sensational cast, the brand new brilliant adaptation of Jilly Cooper's classic

00:00:56ball buster rivals.

00:00:57Series 2 landed last night, and if it's anything like the first, we're in for a romping good ride.

00:01:03Please welcome Gary Lamont, Lisa McGrillis and Emily Adag.

00:01:07Woo-hoo!

00:01:08Great.

00:01:09Thank you for having us.

00:01:09Hello, guys.

00:01:10Hi.

00:01:11Hi.

00:01:12Good to have you all here.

00:01:13Thank you for having us.

00:01:14Nice to be here.

00:01:14I did two episodes last night, you did two episodes.

00:01:17I did one, I did two, I had an early night, but I wish I'd done two, it's so good.

00:01:21You're in bed by eggs, weren't you?

00:01:22Shh, don't tell everybody, I'm so rock and roll.

00:01:24Such an old man.

00:01:25But it is absolutely brilliant, and I have to say, none of you, look, anything last night.

00:01:30I don't know about that.

00:01:31I know it's an acting.

00:01:33Okay, so Gary, tell us, tell us who your character is.

00:01:35So my character is Charles Fairburn, and he's the controller of programmes, and uses a very posh English accent, as

00:01:41opposed to my Glasgow.

00:01:43Glaswegian.

00:01:43Yeah, yeah, yeah.

00:01:44Yeah, looking different, sounding different.

00:01:47What about you, Lisa?

00:01:47I play Valerie Jones, the social-climbing Valerie Jones, married to the wonderful Dame Danny Dyer.

00:01:55Yeah.

00:01:56Yeah, Freddie Jones.

00:01:58They are the nouveau riche of...

00:02:00Oh, you play it very well.

00:02:02Fred Fred.

00:02:02She's...

00:02:03Fred Fred.

00:02:03She's all my favourite.

00:02:04What?

00:02:05Bit of a bitch.

00:02:06Oh, you did.

00:02:07Oh, you did.

00:02:09You live in that house.

00:02:10You live in that gorgeous house.

00:02:11You are not getting any of the nuance I'm playing.

00:02:14It's kind of a bit of a nouveau house, isn't it?

00:02:17Yeah, it is.

00:02:17And what about you, Emily?

00:02:18I play Sarah Stratton.

00:02:20Yeah, I had to dig real deep for that one.

00:02:22Yeah, Sarah Stratton, married to MP Paul Stratton, again, another kind of social climber, trying to be a TV presenter,

00:02:28and she's also pregnant in this series.

00:02:31And hard drinking.

00:02:33Hard smoking.

00:02:33Yeah, it's awful, isn't it?

00:02:34It's quite jarring seeing a pregnant woman doing that.

00:02:36People did, didn't they?

00:02:37Awesome.

00:02:37She's naughty.

00:02:38She's naughty.

00:02:39Love it.

00:02:39Absolutely love it.

00:02:40It's so over-the-top.

00:02:41It's brilliant.

00:02:42Now, Helen McGinn needed to stay at home today because last night she had a binge-watch party with her

00:02:47neighbours in leafy, gated community in Hampshire.

00:02:51And seriously, she is too much of a fangirl to allow her to sit here today.

00:02:56Her jaw would be on the floor.

00:02:58She can't believe she's missing out on our Rivals special.

00:03:02So, guys, please say hello.

00:03:03Look at the camera.

00:03:03Say hello to Helen.

00:03:04Hi, Helen.

00:03:05Hi, Helen.

00:03:05Wish it were here.

00:03:06You hung over, Helen.

00:03:08Helen.

00:03:09Probably is.

00:03:10Helen, drop us a text.

00:03:11Let us know what you're up to.

00:03:13Right, let's see what's on the menu today.

00:03:15Jack and Will.

00:03:16Now, Taco Bell launched in the UK in the 80s, but you have an up-to-the-minute take on

00:03:23tacos, which blow them out of the water.

00:03:25Yeah, we're giving it a fresh new look.

00:03:26We've got, like, a dry-aged beef bavette sort of skewer, which we're going to pair with, like, a herby

00:03:30tarragon salsa.

00:03:31Nice.

00:03:32We're going to roast it hard.

00:03:33We're going to baste it liberally with some birria butter, and then we're serving it with a crispy garlic crumb.

00:03:37Yeah, and that crispy garlic crumb is brilliant.

00:03:40That's a great little snack as well.

00:03:42Stay tuned for that one.

00:03:43Kate, your brownies are now world famous, apparently.

00:03:47Anyway, the business started on the kitchen table over 20 years ago.

00:03:52You now make over 18,000 a week.

00:03:55You've got many celebrity fans, including Gary here.

00:03:59Glaswegian Gary, as we're calling him this morning.

00:04:02Richard Curtis, Jack Whitehall, maybe some royals who've decamped to America.

00:04:07Who knows?

00:04:09And you think maybe David Beckham might have tried it.

00:04:12Possibly.

00:04:13What have you got for us, Kate?

00:04:14So, my contribution for the 80s, this Rivals dinner party, is my take on a Black Forest Gatto, but I'm

00:04:21going to brownify it.

00:04:22OK.

00:04:22So, I'm going to have the brownie tower, and it's going to be layered with deep, dark morel cherries and

00:04:29cream and chocolate cravings on top.

00:04:31Looks amazing.

00:04:32Tastes delicious.

00:04:33Now, Oli, you're taking us back in time with some cocktails.

00:04:37Hopefully, there's no blue nun.

00:04:38No.

00:04:39There's no black tower.

00:04:40There's none of that.

00:04:41No Lambrosco, none of it.

00:04:42No Lambrosco?

00:04:42No.

00:04:43No, I love them all, though.

00:04:44They're good.

00:04:44But we're doing cocktails, and we're doing one, yeah?

00:04:46We are, yeah.

00:04:46I've got an 80s cocktail item with lurid colours and phenomenally fruity flavours.

00:04:50And, of course, the wines have got a chilled red to go with the Fallow Boys dish.

00:04:53That's scrumptious.

00:04:54Love a chilled red.

00:04:54Kate, can't wait for the brownie.

00:04:55Do you really love a chilled red?

00:04:56Love a chilled red.

00:04:57Absolutely love it.

00:04:58This will love this one.

00:04:59This one's got a magic label that changes colour.

00:05:01It changes colour!

00:05:02It's magic.

00:05:03Magic.

00:05:03Totally magic.

00:05:04What a morning.

00:05:05Nuts.

00:05:05And then a sticky sweet wine to go with Kate's gorgeous Tower of Power.

00:05:08Tower of Power.

00:05:09Yes.

00:05:10Now, for today's final recipe, I'm giving you the chance to vote between two dishes that

00:05:14were huge in the 80s and were thought of as exotic treats.

00:05:18One that's still pretty popular and one that sadly ceased to exist.

00:05:22There'd be a reason for that.

00:05:23So, will you go for my take on a gorgeous, garlicky chicken Kiev, as it used to be called?

00:05:29If so, I'm going to batten out chicken breasts.

00:05:31I'm going to stuff it with punchy garlic, parsley and chive butter.

00:05:34Before deep frying, until it's nice and crisp, we're going to serve it with some braised green

00:05:38peas and peas.

00:05:39Or do you want me to bring back, wait for it, the Vesta Chao Mei?

00:05:43Yes.

00:05:43Yeah.

00:05:44You do, because it's great.

00:05:45So, this retro ready meal uses Indo-Chinese spices to flavour beef, mince, peas and noodles,

00:05:51all topped with some crispy fried noodles for that authentic crunch.

00:05:55It's delicious.

00:05:57I know which one I'm going to poke for, and I think I've probably given that away.

00:06:00Log on to the website now, where you can view the terms of privacy notices and have

00:06:04your say.

00:06:05Right, boys, make me some sackos.

00:06:08Let's do it.

00:06:09Do it.

00:06:10Right, how does this start?

00:06:12Right, first up, we're going to get on going with the beef.

00:06:14Mm-hmm.

00:06:15So, what we're going to be using here is bavette.

00:06:17Okay.

00:06:17So, it's a skirt steak, and it's beautiful for this, because it can take a good amount

00:06:23of charring, and it's really good quality here we've got.

00:06:27So, we're just going to take it and almost just fan it out slightly, just by cutting it

00:06:32into really thin slices, and then we're going to also give it a little bash out with a rolling

00:06:38pin to help tenderise it slightly.

00:06:39So, we've taken some of the, uh, that white, um, what's...

00:06:43Yeah.

00:06:43The sinew.

00:06:44The sort of sinew and, uh, out of fat.

00:06:46Like, your butcher should be able to take out most of that, no problem.

00:06:48And this is a relatively cheaper cut.

00:06:50Cheaper, it's not the meat side of the cut.

00:06:52Very trendy at the moment, but still in the grand scheme of things, it's pretty cheap.

00:06:56Um, and we're just going to basically take these thin strips, fold them back on each

00:07:00other, and then just, like, skewer them onto a, onto a skewer.

00:07:02Okay.

00:07:03And that way, I'm going to increase the surface area, meaning I can get more Maillard reaction

00:07:07on it, get more crust, and, uh, ultimately, more flavour.

00:07:11While I'm doing this, Will's going to get cracking on the birria butter, which is, like,

00:07:14the secret to the flavour.

00:07:16Okay, so what's in this butter, then?

00:07:17So, obviously, inspired by birria tacos, everyone sort of feels like having a bit of a moment

00:07:22at the moment, but, but basically, this is our sort of flavour baster.

00:07:26So, this is, these tacos are on the menu at Rowe on our terrace.

00:07:29Okay.

00:07:29So, we've got a beautiful terrace there, nice and summery, and this is what's liberally

00:07:34basted all over them.

00:07:35So, what have we got going on in here?

00:07:37So, there's lots of stuff.

00:07:37So, ancho chilies.

00:07:38Yep.

00:07:39Going to give it a bit of a smokiness, arbol, and then we've got, um, some, just some white

00:07:43onions, bay leaves, and some spices, some clove, and a few other different...

00:07:47Okay, so you've got beef fat and you've got batter in there.

00:07:49Yeah, so we want the beef fat to sort of reinforce the flavour.

00:07:52This is aged beef fat as well, so it's going to be, like, I mean, as you baste this

00:07:55whilst it cooks.

00:07:55So, um, I mean, you guys get whole carcasses into the restaurant, so you've obviously got

00:08:00all that fat.

00:08:01Can people get a hold of this at home?

00:08:03Yeah, I think, I think, to be honest, I think people are using, like, beef fat a lot more

00:08:07as a cooking fat because it's, it's healthier and less processed.

00:08:11So, yeah, I think you can get, you can get beef fat quite easily.

00:08:13Okay.

00:08:14Um, and this is, like, something that you could batch up, basically toast off your spices,

00:08:19then you hand blend it, easy peasy, you can have that in your fridge, it'll just enhance

00:08:23flavour into basically any dish that you want to do.

00:08:25Very nice.

00:08:27So, the next day is while Will gets those two bits cooking, the beef charring, we're going

00:08:31to get going on the little salsa.

00:08:33So, it's just a quick and easy sort of all-in-one blending sort of motion.

00:08:38Okay.

00:08:38We've got some tarragon, we've got some, um, parsley.

00:08:42Yep.

00:08:42Go straight into a blender, some shallot, also some green chilli, green jalapeno chillies,

00:08:48green peppercorns, capers, mustard, Tabasco, lemon juice and garlic.

00:08:53Okay.

00:08:53You can literally just bang it all in there.

00:08:56Um, you can play around with it.

00:08:57Is this as how you do it in the restaurant?

00:08:58This is exactly how we do it in the restaurant, yeah.

00:09:00So, we actually cook, we cook the beef 40 kilos on a spit, on a kebab machine.

00:09:05So, we layer all the beef up on this spit and, uh, we vert it, cooks it verti, it means

00:09:09it bastes itself as it's going round.

00:09:11And then we're brushing the birria butter over it.

00:09:13And as Will said, we serve that on our terrace, just as a way, like, of people wanting to

00:09:17eat outside, get a bit of a vibe going on the terrace, have a bit of fun.

00:09:20You do have fun in your restaurants, don't you?

00:09:21You play around with food a lot.

00:09:23You have fun in our restaurants.

00:09:23I'm like, oh, yeah.

00:09:24I do.

00:09:26Too much.

00:09:27The food is very playful.

00:09:29I mean, it's like the kebabs.

00:09:31What was the other thing you were doing?

00:09:32We were doing shawamas last year, so it's kind of just like the updated version of that.

00:09:36So, yeah, to be honest, keep it quite fun and interesting.

00:09:40The secret weapon to this dish is this garlic crumb.

00:09:43Yeah.

00:09:43What we've done is, like, obviously everyone likes crispy shallots, very well known.

00:09:47But what we've done with this is we've blanched the garlic three times.

00:09:50Why is that?

00:09:51Garlic has this thing called allicin in it, so it's bitter and harsh.

00:09:55That's why you get garlic breath, not very nice.

00:09:57So if you blanch it three times, get rid of most of those compounds.

00:10:00And then when you come to fry it, it's sweet.

00:10:03It's got all the sweetness of garlic.

00:10:04So you've still got the taste, but it's slightly more mild, right?

00:10:08Exactly, yeah.

00:10:09So once it's been blanched and left to dry, what we do is we just mix it with a little

00:10:12bit of corn flour.

00:10:14And you want to mix enough corn flour.

00:10:15There's not a recipe as such until all the grains start to separate, just like that.

00:10:20OK.

00:10:21And then it's good to fry.

00:10:22You want to fry it about 140 for around about 10 minutes.

00:10:26Not too high, otherwise it can get quite dark and bitter.

00:10:29Is this something you've come across before?

00:10:30Did you play around and make this up?

00:10:31This is something that we've been working on for a little bit of time.

00:10:34Right.

00:10:35It takes a lot of time because you have to peel a lot of garlic.

00:10:37But it's definitely worth the effort.

00:10:41Yeah, just add the sweetness to it.

00:10:43OK.

00:10:44So while Will is getting that garlic on, we've got a beautiful little herb brush here, which looks cool.

00:10:51And also add a little bit of an infusion.

00:10:54But you've got that birria butter that Will mentioned earlier.

00:10:56I'm just going to dip the herbs in there and then just brush it over the beef as it's cooking.

00:11:01OK.

00:11:02Are you getting any flavour for that?

00:11:03It just looks cool.

00:11:04Oh, yeah.

00:11:05Oh, yeah.

00:11:07No gimmicks around here.

00:11:08Now, let's talk about how you're going to cook this.

00:11:10Kind of medium rare, medium.

00:11:12Yeah, we're going to cook it through.

00:11:13It's getting that beautiful crust on there.

00:11:15So you want the texture, the texture of the caramelisation of the outside of the beef.

00:11:19Plus also you're going to have that nice melt in the mouth centre.

00:11:22Probably have it about medium rare, medium, yeah.

00:11:24OK.

00:11:25And then just keep it going with that fat as it's going there.

00:11:29OK, so the garlic, basically after it's fried for a little bit of time, it comes out looking like this.

00:11:34OK.

00:11:35And what we've done is we've added a bit of chilli to it.

00:11:38You can get some gochicharu, which is a type of Korean chilli.

00:11:41That works really well because it's got a very vibrant red colour.

00:11:44Right.

00:11:44Onion powder, garlic powder, and then we're putting in some chicken seasoning as well.

00:11:48Oh, sorry.

00:11:49I took it.

00:11:49So chicken seasoning, secret weapon.

00:11:52It's got a little bit of natural sort of MSG flavour in there, which is never a bad thing.

00:11:58And then this is just like a secret weapon.

00:12:00Adds a bit of crunch.

00:12:01And do you put that...

00:12:01This is our Crunchwrap Supreme, if we're talking about...

00:12:05It's the bar, sorry?

00:12:06This is the Crunchwrap Supreme equivalent.

00:12:08I mean, would you use that on other bits of your menu, or is it just for this?

00:12:13Yeah, yeah, we use it as a steak garnish at the moment.

00:12:15OK.

00:12:15Yeah, yeah.

00:12:16That's delicious.

00:12:16You just want to keep...

00:12:17Such a great snack.

00:12:18Keep this.

00:12:18Don't be worried if it gets a little bit of flame.

00:12:22A little bit.

00:12:23Flame is good.

00:12:23We want that, um, this butchery base.

00:12:27OK.

00:12:27Sort of covered in that, because you're going to get a nice caramelisation, but it's going to season it the

00:12:31whole way.

00:12:31Great on a barbecue, right?

00:12:32Look at that, yeah.

00:12:33And then the last element of the dish is we've got these homemade...

00:12:35Well, we made these this morning, but you can easily buy them in.

00:12:39So we've got these corn tortillas, which we rolled out the dough and then pressed in.

00:12:44Do you do that at the restaurant?

00:12:45We do that at the restaurant, yeah.

00:12:46OK, wow.

00:12:47So that's somebody's job to press...

00:12:49It's a lot easier, do you think, yeah.

00:12:51So what's in the mix?

00:12:53For a flour tortilla, we want a little bit of plain flour, then you want a little bit of, um,

00:12:59tiny little bit of olive oil.

00:13:00OK.

00:13:00Tiny little bit of milk.

00:13:02So it's a little bit lighter than a corn tortilla.

00:13:05We find them just a bit softer and they hold a little bit better on service.

00:13:08OK, so, obviously the restaurants are still busy as ever.

00:13:14Yes.

00:13:14But your socials are huge.

00:13:17I mean, you've got, you know, all the following on Instagram, YouTube, you're now doing a live feed from the

00:13:23restaurant?

00:13:24Yeah.

00:13:24We're live streaming.

00:13:25Fallo is live on Fridays, yeah.

00:13:27So we do, um, we got inspired, well, probably not the right word.

00:13:31We watched a Manosphere documentary as everyone else did.

00:13:34OK.

00:13:34And then thought that there should be some sort of positive role model for a live stream.

00:13:38So we just pass it around the kitchen and it just covers the whole day.

00:13:42OK.

00:13:42So, yeah, inspired very much by, uh, your live performances on Saturday Kitchen.

00:13:48How can we be more like that?

00:13:49But, but, but, but, but, but, I mean, that's quite a risky, isn't it, for a kitchen, you know, a

00:13:56busy kitchen in full swing.

00:13:59I mean, you know.

00:14:00Yeah.

00:14:01Let's face it, kitchens are quite sweary.

00:14:03It's an open kitchen anyway.

00:14:04So I don't know your experience of working in kitchens, but ours is quite civilised.

00:14:07So it's like, um, yeah, we've got like a beautiful open kitchen.

00:14:10Yeah.

00:14:11Anything that's going to say to anyone anyway is going to be heard by all the customers.

00:14:14So everyone's got the best behaviour, but to be honest, it's just, it's a positive thing.

00:14:18So you've got a guy with a camera just following people around?

00:14:21Yeah, yeah, following anyone.

00:14:22Whoever's running the service on that day is going to be like the focal point of the main character.

00:14:25How long does it go for?

00:14:27About five hours throughout the day, yeah.

00:14:29So you'll do like 300 covers in that time.

00:14:32So everything that goes wrong gets shown.

00:14:34How long has this been going for?

00:14:36We've done it three weeks now.

00:14:37Three weeks now.

00:14:37Yeah, yeah.

00:14:38And what's the viewership like?

00:14:39At any given time, we get about 50,000 people watching.

00:14:42Really?

00:14:43Watching the streams, yeah.

00:14:45It's kind of nuts.

00:14:46It is mad, yeah.

00:14:47So once you're taking the beef off the skewer, we're then just going to kind of go back against the

00:14:51grain.

00:14:52Mm-hmm.

00:14:52So we've cut it into thin strips, we've tenderised it, and we've also then just taken it off.

00:14:56The skewer, and then we're cutting it against the grain.

00:14:58Okay.

00:14:58So it just hopefully makes it a little much easier to...

00:15:02So you're either eating with the grain, right?

00:15:04Yeah, exactly.

00:15:04Which makes it softer.

00:15:06And then just keep...

00:15:06You can't really have enough of the birria butter.

00:15:09Because you want to keep loading it on there.

00:15:10And then you can just top your tacos with it.

00:15:14So you need to thread it.

00:15:16When you thread it on, the grain needs to be with you, doesn't it?

00:15:20Absolutely, yeah.

00:15:21Basically, yeah.

00:15:22Running that way, so then you cut through it.

00:15:24Then you just top your tacos.

00:15:26So this is a great cut to use.

00:15:27It's not expensive, like, it's really good on a barbecue.

00:15:30It's sort of very much used in a lot of South American food anyway.

00:15:34But sometimes I think people aren't really...

00:15:36They don't know exactly how to do that.

00:15:39So just a little bit of the salsa on top.

00:15:42Mm.

00:15:44That's...

00:15:45Absolutely delicious.

00:15:46If you want to make Will and Jack's tacos at home,

00:15:49you can find the recipe at bbc.co.dk forward slash salad kitchen

00:15:51or scan the QR code and it'll take you straight to this dish.

00:15:56Nice.

00:15:57Move that.

00:15:58Right.

00:15:59You done?

00:15:59Happy?

00:16:00Happy.

00:16:00Good, yeah.

00:16:01Okay, remind us of what we've got.

00:16:02So this is our dry-aged beef bavette taco with tarragon herb salsa.

00:16:07Bit of birria butter and some crispy garlic crumb.

00:16:09Ace.

00:16:14Okay.

00:16:15Incoming.

00:16:16Right, there you go.

00:16:18Help yourself.

00:16:19Absolutely.

00:16:20Dive in immediately.

00:16:21I'm so glad I wore a white shirt.

00:16:22Absolutely.

00:16:23Right choice.

00:16:24This is one of the best days of my life.

00:16:26I love drinking red wine in the morning.

00:16:28Me too.

00:16:29It is, me too.

00:16:29It's the best time to drink it.

00:16:31Bring it back.

00:16:31Right, what have we got here, Ron?

00:16:32Well, this is a chilled red because I'm out on the terrace,

00:16:35I'm at row, I'm enjoying the sunshine.

00:16:37Chilled reds, I just think,

00:16:38are absolutely brilliant this time of the year.

00:16:40This one has a magic label on it that turns blue

00:16:43when it gets to the right temperature.

00:16:45Wow.

00:16:46You want it at about 10 degrees.

00:16:47If you get it too cool, you won't taste anything too warm,

00:16:50it's not really chilled.

00:16:51This is rather like a butch rose.

00:16:52I love it.

00:16:53It's Aldi's specially selected Rouge Claire for £8.99.

00:16:57The grape is Sanso from the south of France.

00:16:58It's immensely fruity.

00:17:00And that's what I want with these really vivacious,

00:17:02lively flavours in the tacos.

00:17:04When you sip the wine,

00:17:05it's almost a kind of fragrant and fruity.

00:17:07Then when you go back to it after the beef that's spicy,

00:17:09it kind of tastes a bit drier.

00:17:11It sort of tames down that fruitiness.

00:17:12And that's all about food and wine pairing.

00:17:14The impact of one on the other

00:17:16is absolutely where the marriage has to be led from.

00:17:19But this, it's great fun.

00:17:20The label's an absolute scream.

00:17:22And to be honest,

00:17:23I could see myself sipping that.

00:17:24It's really nice.

00:17:25Punchy, isn't it?

00:17:26Did you invent that term, butch rose?

00:17:28I did, yes.

00:17:30I want it on a T-shirt, to be honest.

00:17:32I think when I like it,

00:17:33I said it before at somewhere

00:17:34and I noticed that someone had taken the Instagram handle,

00:17:36so whoever's got it, congratulations.

00:17:38What, butch rose?

00:17:39Yeah, I think that should be my coat.

00:17:41Yeah, I took that.

00:17:42Nice.

00:17:44How is that, Kerry?

00:17:45Sensational, honestly.

00:17:46This is exactly what I want for breakfast.

00:17:48Yeah?

00:17:48A glass of wine and a taco.

00:17:50Perfect.

00:17:50I'm really glad I'm eating this live on television.

00:17:54It's incredible.

00:17:55Please try to do a close-up.

00:17:57OK, zoom in.

00:17:58Zoom in.

00:17:59The nicest thing I've ever eaten in my life.

00:18:01This is so good.

00:18:02Genuinely delicious.

00:18:03Yeah.

00:18:03Well done, boys.

00:18:05Sensational.

00:18:05Remind us what you're doing in a bit.

00:18:06Oh, right, I'm doing a take on the Black Forest Gatto,

00:18:11but I'm brownifying it,

00:18:12so I'm doing a Black Forest Brownie Tower.

00:18:15Nice.

00:18:15Don't forget, you're in charge of which throwback

00:18:17to the 80s I cook at the end of the show.

00:18:19Will you pick my garlicky chicken keeve

00:18:21with braised peas and beans?

00:18:23Or, like me, do you think Vesta Chow mein

00:18:25should make a comeback?

00:18:26The choice is yours.

00:18:27Log on to the website now and have your say.

00:18:29Right, let's catch up with Rick now,

00:18:31and he's exploring the British influences in Bangladesh.

00:18:43It looked to me like scenes from ancient Egypt

00:18:46along the floodplains of the Nile.

00:18:48These people are making bricks from the abundant clay,

00:18:51and these women are turning rice to dry.

00:18:54Thanks to a massive population, everything is done by hand.

00:19:01Talk about changing scenery.

00:19:03We've only just left all those lush paddy fields,

00:19:06the rice-growing area.

00:19:08Must say, I just love watching all those cricket matches we've passed.

00:19:11I mean, I feel quite proud that one of our sort of cultural activities is,

00:19:16well, sport is a cultural activity in a way, has passed over.

00:19:20And, of course, because all these kids are playing all over India and Bangladesh and Pakistan,

00:19:25no wonder they've got such good teams.

00:19:27But this is now tea-growing country.

00:19:30And, again, I feel slightly proud of being British,

00:19:33because we introduced tea into India, into Assam,

00:19:37and this was part of Assam originally.

00:19:39And here it is.

00:19:40It came from China in the first place.

00:19:43Look at it.

00:19:43It just, I keep sort of pinching myself,

00:19:47thinking I'm in some sort of hilly wine-going country.

00:19:50Maybe, I don't know, maybe Australia,

00:19:52because of these sort of gum-like trees everywhere,

00:19:55and also because it's so well-tended.

00:19:58But, actually, it's tea.

00:20:06We stopped at a sort of roadside traveller's rest

00:20:09to see a meal prepared for us in the traditional way,

00:20:12a vegetable curry and another one called an aisle curry.

00:20:16Aisle is a freshwater fish

00:20:17and highly thought of in this part of the world.

00:20:21Apparently, these are called...

00:20:23They're called borties, these knives,

00:20:25and I keep thinking they're going to cut themselves,

00:20:28but, of course, they're not.

00:20:29And they're managing to achieve very precise cutting by doing this.

00:20:35But, above all, the thing that really, really inspires me

00:20:40is the colour here.

00:20:41I mean, they're saris, the colour of the food.

00:20:44And it just sort of, to me,

00:20:46I know that I'm going to really enjoy the food that they're cooking

00:20:50just by watching them prepare it.

00:20:53There's almost a sense of sort of occasion about it.

00:20:56I mean, they always dress colourfully like this,

00:20:58but it's sort of giving respect to food, to me.

00:21:03So, into that piping hot oil goes ground shallots, pureed garlic,

00:21:08the healthy dollop of chilli powder,

00:21:11and then the same amount of cumin,

00:21:13and the same again of turmeric,

00:21:15a bit of salt, and that's it.

00:21:17A precursor for many a curry.

00:21:23Well, I'm really interested in this dish.

00:21:26It is a dish that will transfer very easily into a good recipe for me.

00:21:31But more importantly, really,

00:21:33I haven't seen any dish like this

00:21:36in the many, many Bangladeshi restaurants there are back in the UK.

00:21:40I'm very keen to find some really local food here.

00:21:46Into the now-cooked paste, she puts potatoes,

00:21:49surprisingly common round here,

00:21:51and then in goes the fish,

00:21:52in chunks which she has washed in salted water.

00:21:56If I was making this at home, I'd do it with mullet, grey mullet.

00:21:59It would work really well.

00:22:04She then tops it up with water

00:22:06and puts in a generous helping of chopped coriander,

00:22:09which makes all the difference to the fresh taste of the dish.

00:22:13After that, it's allowed to simmer

00:22:14until the potatoes are just cooked.

00:22:19I think that's the call for morning prayer.

00:22:22I must say, when I first heard it, it seemed quite alien.

00:22:26But I've become quite used to it, and I rather like it now.

00:22:30It's part of the sort of atmosphere.

00:22:32I suppose it's...

00:22:32I mean, seriously, it's a bit like church bells back home.

00:22:36You know, it's part of the everyday life.

00:22:41The second curry starts exactly the same way,

00:22:44in making the initial base,

00:22:46but then huge amounts of tomatoes are added

00:22:49and cooked right down to make a rich sauce.

00:22:52Then the fish, the same freshwater fish called Isle, goes in

00:22:56and cooked until tender.

00:22:58And once again, she adds freshly chopped coriander.

00:23:01I have to say, it was a pleasure watching these women cook

00:23:05and a very valuable cooking demonstration for me,

00:23:08miles better than in a kitchen.

00:23:13Well, that's done.

00:23:15She was just saying she was waiting

00:23:18till the raw smell of the fish had gone,

00:23:20just allowing it to cook a little bit more.

00:23:22And that's called a katar.

00:23:24It's a sour fish curry,

00:23:27and the main souring element in there is tomato.

00:23:30Well, we wouldn't really think of tomato

00:23:32as being a sour element,

00:23:34but I suppose it is, really.

00:23:35I mean, you'd think something more like tamarind

00:23:38in Indian cookery,

00:23:39or maybe lemon-lime juice with us.

00:23:43We're also having a vegetable curry,

00:23:46a lot of cauliflower here,

00:23:48and, of course, boiled rice.

00:23:51When I sat down to eat,

00:23:53I was with a whole crowd of men

00:23:54who I hadn't really met before,

00:23:56but they were jolly friendly,

00:23:58and I got the impression

00:23:59they were talking about the possibility

00:24:01of bringing tourists out here.

00:24:04Well, I hope I'm eating elegantly with my fingers.

00:24:09I'm not familiar with it, but...

00:24:11It seems that you're used to it

00:24:13and you've lived in Bangladesh for ages.

00:24:16Just saying I've lived in Bangladesh for ages

00:24:18by the dexterity of this,

00:24:20but I'm very, very happy with these dishes

00:24:24because I don't think you'd get them

00:24:26in your local Indian,

00:24:27but Bangladeshi, though they would be,

00:24:31particularly the kutta,

00:24:34that sour fish curry.

00:24:36But maybe next time you go down the road to one,

00:24:39say, do they have kutta,

00:24:40because they're bound to know what it is,

00:24:41and it's so fragrant,

00:24:42it's so light and so deliciously unusual,

00:24:45as is the other fish curry,

00:24:47the aloo, uh, aloo maz.

00:24:50Aloo maz.

00:24:50That's fish with, I know this now,

00:24:52fish potatoes,

00:24:53and indeed that vegetable dish.

00:24:54It's all very, very unusual

00:24:56and delicious and special to Bangladesh.

00:25:00You like it, no?

00:25:01Mmm.

00:25:07Thanks for that, Rick.

00:25:07Nothing better than getting stuck into your food

00:25:09with your hands, filthy style.

00:25:11Now, apology needed from the BBC

00:25:14when I described Lisa's character earlier.

00:25:16I called her out for what she is on the show,

00:25:18and I used a naughty word,

00:25:19and I apologise for that to our younger viewers.

00:25:20It's not nice to say.

00:25:22I'm very sorry for that.

00:25:24Right, let's get on with the recipe.

00:25:25This next recipe,

00:25:26it's taking a starring role

00:25:28in the brand-new Rivals series.

00:25:30It's a trout moose.

00:25:32So, it's very 80s.

00:25:34Emily, you're probably the best person

00:25:36to describe why we're doing this.

00:25:38Right, so, well, it's not a spoiler anymore, is it?

00:25:40Because it's out there now.

00:25:42So, Sarah Stratton hosts a dinner party

00:25:44in episode two,

00:25:46and she has, well,

00:25:47she's making out that she's doing the cooking,

00:25:50but Taggy is secretly cooking for her,

00:25:51and she, and the starter is,

00:25:54is it a trout?

00:25:55Yeah, a trout moose.

00:25:56Trout moose, it's a trout moose.

00:25:57Yeah.

00:25:58That's why I'm doing it.

00:25:59No, yes, yes, sorry.

00:26:01Yeah, well, that works.

00:26:01Stay with a programme, Emily.

00:26:02That works, that works.

00:26:04But, yes, I actually had a bit of an incident

00:26:06with this trout moose,

00:26:07so I'm a bit traumatised by it,

00:26:09but I'm hoping that you're going to cure me

00:26:11of my phobia.

00:26:13I actually fell in the rehearsal

00:26:15whilst I was...

00:26:16Was that because you were holding a glass of champagne

00:26:17when I found you were there?

00:26:18Yeah, yeah.

00:26:18That was like this.

00:26:19Couldn't juggle it all.

00:26:20No, I was carrying the tray,

00:26:23and it had all of the mooses.

00:26:25Mooses?

00:26:26Moose eye.

00:26:27Moose eye on there.

00:26:28And I went flying in the rehearsal,

00:26:31and it was really bad.

00:26:32I was covered head to toe.

00:26:34I mean, your high heels were that.

00:26:35Yes.

00:26:36And imagine that hair covered in heels.

00:26:38Flammable.

00:26:39Yes, highly flammable.

00:26:41So, yeah, I'm a bit traumatised.

00:26:42OK, well, I mean,

00:26:43I actually saw this in the show last night.

00:26:46We actually got hold of the home economist

00:26:49from your show,

00:26:50Debbie Lindsay.

00:26:51Thank you for the recipe.

00:26:53But it wasn't really a recipe.

00:26:54It was basically cream cheese with pink food colouring.

00:26:57Yes.

00:26:58So, this is an actual recipe

00:27:00if you really want to go home

00:27:01and recreate the 80s with a trout mousse.

00:27:03In here, I've got some smoked trout.

00:27:05This is hot smoked trout.

00:27:06I've got some horseradish.

00:27:09There's a bit of salt.

00:27:09There's a bit of white pepper.

00:27:11Cream cheese and lemon.

00:27:12Simple, simple, simple.

00:27:13And then we're going to garnish it

00:27:15very 1980s style.

00:27:17We've got some little rounds of Melbourne toast

00:27:19because that's posh.

00:27:20And then we're doing a little pickled cucumber.

00:27:23Let's get that in.

00:27:24So, equal quantities, water, vinegar

00:27:26and a decent amount of sugar.

00:27:28And then we're going to pickle that.

00:27:31And then we're going to decorate it

00:27:32with some little pretty flowers.

00:27:33The recipe is online,

00:27:35but, you know,

00:27:36I can't believe many people

00:27:37will be stampeding to this one.

00:27:39So, let's talk about the show.

00:27:43So, Gary.

00:27:45Yeah.

00:27:46Let's talk about your character.

00:27:48You play TV exec.

00:27:50Yeah.

00:27:52Who is in the closet.

00:27:55Technically, yes.

00:27:56At that time,

00:27:56we meet them in 1987.

00:27:58So, obviously,

00:27:59it wasn't the ideal time

00:28:00to be at and gay.

00:28:02Even in media, weirdly.

00:28:03Oh, here you are on screen.

00:28:04Look very, very different.

00:28:06Look at that.

00:28:06What a sex pot.

00:28:07Right?

00:28:07I still fancy.

00:28:09It's quite the transfer.

00:28:10He's very niche,

00:28:11as old Charlie Fairburn.

00:28:13Yeah, so we meet them in 1987

00:28:15when the show is set.

00:28:16Yeah.

00:28:16But it's really a privilege.

00:28:19So, Hubert Burton,

00:28:20who plays Gerald alongside Charles,

00:28:22his great love.

00:28:23We're so, so privileged

00:28:24to depict gay men

00:28:26at this time in history

00:28:27because it's 1987.

00:28:28The community is on the precipice

00:28:30of the HIV AIDS epidemic.

00:28:33So, there feels something

00:28:34really sort of sweet and innocent

00:28:35about them meeting at this time.

00:28:37And it's, will they, won't they be together?

00:28:40Stay safe.

00:28:41Will either of them contract the virus?

00:28:43That's sort of touched on,

00:28:44but we're not there yet at all.

00:28:46And this was a new storyline

00:28:47that was written in with Jilly.

00:28:48They're both characters.

00:28:50Charles and Gerald are in the books,

00:28:51but they don't ever meet.

00:28:52That was Dominic Trudwell Collins

00:28:54and our writers, the showrunner,

00:28:55who decided to bring them together.

00:28:58Okay.

00:28:58A sort of modern gay romance.

00:29:00But it's just the great joy of our lives

00:29:02to be in the show, first and foremost,

00:29:04but it's so heartfelt and heart-brewed.

00:29:07Breaking.

00:29:07Yeah.

00:29:08You know, Charles is going to

00:29:09break your heart into a million pieces.

00:29:11So, when you all signed up to this,

00:29:13Lisa, did you think it was going to be...

00:29:15I mean, when you walk on set

00:29:16and you see how kind of kitsch it is

00:29:19with the big hair, the clothes,

00:29:21the nostalgia,

00:29:22did you think,

00:29:23we don't know where this is going?

00:29:25This could be, like, loved or hated,

00:29:27I get it, depending on, you know,

00:29:29I think the first series,

00:29:30I just remember it so vividly.

00:29:32We were at the Jones' house, Green Lawns.

00:29:35They've moved house in this series.

00:29:37But I just remember being...

00:29:39Do you remember that first day?

00:29:39Yeah.

00:29:39We were all just standing around going,

00:29:41oh, my gosh, I'm terrified.

00:29:42I don't know what the tone is.

00:29:43It was all on you that day.

00:29:44It was all on you.

00:29:45A lot of speaking that day.

00:29:46But, yeah, so we just didn't...

00:29:48But we could...

00:29:48There was sort of a buzz.

00:29:50And we all were like,

00:29:51I think we're on to something really good here.

00:29:53Nobody wanted to admit it, though, did we?

00:29:54No, we didn't.

00:29:55Yeah, yeah.

00:29:55We were giddy.

00:29:56We were giddy.

00:29:57We've got a picture of what you...

00:30:00Look at that.

00:30:01Look at that face.

00:30:02I mean, that face says it all.

00:30:03It does, it does.

00:30:04Basically.

00:30:05It's like the 80s has vomited on Valerie.

00:30:08Have you had a sofa like that?

00:30:10Yeah, and a sofa like curtains or a sofa, yeah.

00:30:13So, and who's your character?

00:30:15You're married to Danny.

00:30:15So, Valerie is married to Freddie,

00:30:18and they are, I'd say, the wealthiest

00:30:20in the Russia community.

00:30:22They have the biggest house.

00:30:24We meet them in series two.

00:30:25They've moved to Bella Vista.

00:30:27Of course it means...

00:30:28Which means nice view.

00:30:31Yeah, she's got this brilliant...

00:30:32Indoor pool.

00:30:33There's a brilliant line where she goes,

00:30:34it's so wonderful to be able to stand

00:30:36at the bottom of one's drive

00:30:37and not be able to see one's house.

00:30:39And I just feel like that just sort of says it all, really.

00:30:41But, yeah, they've got a swimming pool,

00:30:43that nobody's allowed to go in

00:30:44unless they're suitably dressed.

00:30:46Or, and take the shoes off.

00:30:47Shoes off, yeah.

00:30:48No smoking, no shoes off,

00:30:51swimming trunks to be worn in the pool,

00:30:53which, obviously, if you've seen the first episode...

00:30:54No skinny dipping.

00:30:55No skinny dipping, which happens.

00:30:57Immediately.

00:30:58Those two polo players.

00:30:59Heavy petting you're allowed

00:31:00as long as you keep your cozzies on.

00:31:03Yeah, please.

00:31:04And, Gary, that's your favourite character in the show.

00:31:07Valerie, Valerie, it definitely tickles me.

00:31:10Yeah, there's just...

00:31:11I mean, but that's mainly because

00:31:11I love Lisa and her delivery

00:31:13is just on point and sensational.

00:31:15But, yeah, Valerie just...

00:31:16I think because I'm probably a Valerie at heart.

00:31:19I'm a super climber,

00:31:21trying to do well in the world.

00:31:23Yeah, she really, really tickles me.

00:31:25It's so good.

00:31:25Always.

00:31:26And, Emily, you've got...

00:31:27You've got a big storyline, haven't you?

00:31:30Yes, yeah.

00:31:31Without giving too much.

00:31:31Well, yeah, my heart kind of races a little bit

00:31:33when I talk about it,

00:31:34because I don't know sort of what I'm allowed to say.

00:31:35But I guess now it's out, I'm allowed to say things.

00:31:38So, yes.

00:31:3823, 23.

00:31:39Yeah, yeah.

00:31:40So, no, in the...

00:31:41It was left on the cliffhanger first series.

00:31:43Sarah is pregnant.

00:31:44There's obviously a list of men.

00:31:49Quite a long list.

00:31:50Yes, it's a long list.

00:31:52Unsurprisingly long, maybe.

00:31:53She's a naughty man.

00:31:54Given the amount of hairspray.

00:31:55Yeah.

00:31:56But, no, she...

00:31:57Yes, so the first episode kind of navigates that,

00:32:02and then, yeah, she gets herself in a pickle.

00:32:05Pickle?

00:32:05A pickle.

00:32:07Just, yeah, thank you.

00:32:08Very good.

00:32:08Keep your food related.

00:32:09Yeah, it's...

00:32:11But it's been a joy.

00:32:12Although I had just had a baby in real life,

00:32:14and they did tell me I was getting back into a pregnancy suit,

00:32:17into a big bump.

00:32:18Yeah.

00:32:19But, yeah, it was a joy.

00:32:21And I'm so happy because they've given me all these gorgeous scenes

00:32:25with so much to do,

00:32:26and there's so many places it could go,

00:32:30and there's lots of emotion.

00:32:31And I'm so glad I had actually just been pregnant and had a baby

00:32:34so I could really go there authentically, guys.

00:32:37You know?

00:32:38But, so, yeah, I'm very lucky.

00:32:40Have we got a picture of your character here as well?

00:32:42I mean, I don't look any different.

00:32:44I would literally walk on set and people go,

00:32:46sorry, are you getting in costume?

00:32:49Yeah.

00:32:49But, yeah, she's...

00:32:50God, Sarah Stratton is my favourite character of all time.

00:32:53I love her.

00:32:53Do you know the thing I love about it

00:32:57is that there are so many people that I kind of remember.

00:33:00Yeah.

00:33:01The nicknames.

00:33:02I do struggle with nicknames, even to this day.

00:33:05And that whole kind of horsey set, twin set, Pearls.

00:33:08Yeah.

00:33:09Terribly posh.

00:33:10Yeah.

00:33:10Who is, in fact, your friend's new wife?

00:33:14Oh, yeah, Muffy.

00:33:15Muffy.

00:33:16Oh, that's the best lady.

00:33:17Elliot Saltz.

00:33:17Elliot Saltz joins us.

00:33:18She's amazing.

00:33:19My nervousness in her, my favourite line of hers is Muffy, short for Caroline.

00:33:25Why not?

00:33:25That is, I know many people who have these nicknames,

00:33:30and there have been no relation to their actual name.

00:33:32Posh people love giving each other nicknames.

00:33:34I'm looking at you, pooch.

00:33:36Posh people.

00:33:37Yeah.

00:33:37Elliot Saltz, we love Elliot Saltz, don't we?

00:33:39Yeah, we love...

00:33:40And she's such an asset to us.

00:33:41Yes.

00:33:41Because people and I were a bit worried about opening up our little love thing.

00:33:46Yeah.

00:33:47But she just, from day one, she just is exactly what we needed.

00:33:50But the characters are fantastic.

00:33:52Yeah, they are.

00:33:53And that's what makes it so watchable.

00:33:55Yeah.

00:33:56Just a real kind of, I don't know.

00:33:57They're almost cartoonish, but then you break your heart.

00:34:00Without you...

00:34:01They are, but they were...

00:34:02They're nuanced and they're complex.

00:34:04Yeah, exactly.

00:34:05To be a hero in a show like that, you don't have to be squeaky clean

00:34:08and be doing everything right.

00:34:09It's like all these people are actually making terrible decisions

00:34:12and doing all these awful things.

00:34:14But you just...

00:34:15It's just fun to follow the car crash of their lives.

00:34:18It's just...

00:34:19Yeah.

00:34:19And how awful is David Tennant?

00:34:21He's such a...

00:34:22Oh, my goodness.

00:34:24But he's got a helicopter.

00:34:25He's a baddie.

00:34:26Right.

00:34:26So this looks like it did on the actual show.

00:34:30Series two.

00:34:31It does.

00:34:32I'm traumatised.

00:34:32This is not my work.

00:34:33I'm just recreating.

00:34:35But it actually tastes better because he's got real fish, right?

00:34:38And a lot of better seed.

00:34:39You probably never want to see one of these again, I have to say.

00:34:42You're not a friend of Trout.

00:35:09They're all done.

00:35:10All day.

00:35:12And it must be a fun cast.

00:35:14Yeah, it is.

00:35:15It's hugely fun.

00:35:15We have a lot of fun.

00:35:16I mean, no, but we get in trouble with how much fun we say we have, so...

00:35:20It's getting us galore.

00:35:21Ready?

00:35:21Yeah.

00:35:22Somebody's trying to rang you, some floor manager, shouting at you all the time.

00:35:25How's the Trout news?

00:35:26Oh, it's delicious.

00:35:27Oh, it's delicious.

00:35:28It's really good.

00:35:30You jealous, boys?

00:35:31Do you want some?

00:35:32Oh, we're right.

00:35:34It's not as good as your tacos.

00:35:37It's good, but it's not taco.

00:35:38Yeah, people are actually eating their stuff.

00:35:40Right, let's talk much more about that a little bit later on, but which classic 80s dish do

00:35:46you want me to pep up at the end of the show?

00:35:47Will it be a chicken key?

00:35:49If so, I'm going to start with chicken breast with a punchy garlic parsley and chive butter

00:35:53before coating it in breadcrumbs.

00:35:54I'm going to deep fry it until it's nice and crisp.

00:35:56I'm going to serve it with some braised green beans and peas.

00:35:59Or do you want me to attempt to revive a vest of chow mein?

00:36:03So I'm going to toss some beef mince, some peas with some noodles together with an Indo-Chinese

00:36:07sauce for a bit of sweetness and a bit of spice.

00:36:10I'm going to top the chow mein off with some crispy fried noodles.

00:36:15It's winning at the moment.

00:36:17Is it?

00:36:17Yeah, I want to make a chow mein.

00:36:20All right, let's pot around to Nigel Slater's now, and he's pottering around in his garden

00:36:24before rustling up a naked chicken burger.

00:36:38The produce in my garden is really important to my cooking.

00:36:42I grow veg that can really help me out in the kitchen.

00:36:46I've got cabbages and lettuces, and I grow beans and peas.

00:36:50I've got spinach over the back there.

00:36:53Tomatoes by the hundred.

00:36:55I love the idea of knowing something right from the moment it sprouts through the soil,

00:36:59right until it's on my plate, and that's what I can do in my own garden.

00:37:03You know, to make leftovers really sing, you only need one really fresh ingredient to put

00:37:09with them.

00:37:09And it can be anything.

00:37:11It can be something from the window box.

00:37:12It can be a tiny little salad leaf, or even these, nasturtium flowers and leaves.

00:37:18You don't need much, just one fresh ingredient to breathe new life into the whole thing.

00:37:23You don't have to have a massive garden to grow veg.

00:37:27You can grow loads of things in pots.

00:37:30I was growing things in pots long before I had a garden.

00:37:33I was balancing them on the window ledge.

00:37:35And then when I got a little veranda, I started to put big pots outside.

00:37:40I was amazed at what you can actually grow.

00:37:42I mean, you start with herbs or a tomato plant, and then you end up realising that you can

00:37:47actually grow almost anything in a pot.

00:37:49And I've got some really big dustbin-like pots that I grow potatoes in, because that's

00:37:54all they need is somewhere deep to put down their roots.

00:37:58Make sure the pots don't dry out, but that's all you have to do.

00:38:02From a couple of seed potatoes, you should end up with a plentiful and delicious crop to

00:38:07use in your cooking.

00:38:19Sometimes you get a craving for a favourite dish.

00:38:24I know today I want burgers.

00:38:27I mean, I love hamburgers, that whole delicious thing where you've got sort of crusty outside

00:38:32and then slightly rare meat in the middle.

00:38:34But I want something that's lighter, something slightly fresher tasting.

00:38:37And I'm going to use chicken mince.

00:38:41Tonight, I'm cooking hot chicken cakes with herb mayonnaise or chicken burgers.

00:38:46So, I've got some chicken mince from the butcher.

00:38:49If they haven't got any, then they can just mince it there and then.

00:38:52And to that, I'm going to add some bacon, simply because I fancy it.

00:38:57There is this idea that a recipe must be followed, gram for gram, word for word.

00:39:03But in fact, very often, they're just there to inspire you.

00:39:08You know, it is our supper.

00:39:09It's not the cookery writer's supper.

00:39:11Which means you can add any seasonings you want to this mix.

00:39:15I'm adding some freshly chopped thyme to bring a deep herbal note.

00:39:19So, I'm going to put just a little bit of parmesan cheese in.

00:39:23And what the parmesan does is it seasons it and it adds a slight richness.

00:39:28But also, it holds all the other ingredients tightly together.

00:39:32So, you don't need to stick in something like egg and flour to hold it.

00:39:35The cheese has done it for you.

00:39:38Adding breadcrumbs not only makes your lovely meat a little bit further,

00:39:44but because they're so much lighter than meat,

00:39:47it makes your whole little patty a little bit lighter.

00:39:53I love getting my hands into food.

00:39:55There's something about touching food and about the feel of it in your hands.

00:39:59It's very important to me to smell food and to feel it before I eat it.

00:40:04So, I'm just going to leave that there for a bit,

00:40:06just for the ingredients to get to know one another.

00:40:09You know, they've all been put in, they're all very separate.

00:40:12And I just want them to kind of mingle and sort of almost mellow a little bit.

00:40:17I want something luscious to go with my burgers.

00:40:21So, I'm going to make a herb mayo, use a couple of egg yolks,

00:40:25add some seasoning and very, very slowly drip some groundnut oil

00:40:29as you whisk it all together.

00:40:30You can buy mayonnaise, but once you've made it yourself,

00:40:34you realise how delicious and easy it is

00:40:36because you're in total control of texture and taste.

00:40:40It takes about ten minutes.

00:40:42It's really not that hard.

00:40:43As it forms a golden, thick texture, I'm adding chopped mint.

00:40:55It's so easy to put together

00:40:57that if there's somebody in the family who likes garlic,

00:41:00then you can do a separate bit with some garlic in.

00:41:05The important thing when you fry something like this

00:41:08is so that it doesn't break up in the pan,

00:41:11you need to let it form a crust.

00:41:13It's crucial to hold the whole thing together,

00:41:15but it's also crucial flavour-wise

00:41:17because by letting something sizzle in the pan and form a crust,

00:41:23what's happening is that the sugars in the meat are caramelising,

00:41:26so you get that wonderful flavour, and that's where it comes from.

00:41:30You're after a deep golden brown,

00:41:33but check it's cooked thoroughly in the middle.

00:41:36I could put these into a bun,

00:41:38but I want something a little lighter from the garden.

00:41:42Lettuce is ridiculously easy to grow.

00:41:45They're tiny little seeds, and you just sprinkle them onto some soil,

00:41:48and then you can either pick them when they're very small,

00:41:50or you can let them grow,

00:41:52and you can end up with beautiful big leaves.

00:41:59What I do is pick my little patty.

00:42:05I'm going to pop them down in the lettuce,

00:42:07then a little bit of mayonnaise.

00:42:14And then, so it really pops in the mouth,

00:42:16and really sort of explodes with flavour.

00:42:18I'm actually going to put in just a couple more whole mint leaves.

00:42:23Just pop them on,

00:42:24and then I'm just going to wrap this little chap up,

00:42:28just like that.

00:42:35And then that is how I'd eat it.

00:42:43Mmm!

00:42:46That's so delicious.

00:42:48Whether you use chicken, pork or beef mince doesn't matter.

00:42:52The trick is using the parmesan to tie it all together.

00:43:07Thanks for that, Nigel.

00:43:08Still to come, Olly Smith transporting us back to the 80s nightclub scene

00:43:12with five naughty nostalgic cocktails.

00:43:14And what classic ready meal do you want me to recreate,

00:43:16to take to a deliciously up-to-date at the end of the show?

00:43:19Would it be a garlicky chicken keeve with braised peas and beans?

00:43:22Or my take on the discontinued packet meal

00:43:24that was considered an exotic treat?

00:43:26Create a chow mein box meal complete with crispy noodles.

00:43:29Log on to the website now and have your say.

00:43:31Before we go on, Kate, I had a message.

00:43:33Hilary Whitehall.

00:43:34Good morning, Hilary Whitehall,

00:43:35who's introducing her newest grandson

00:43:37to the joys of Saturday Kitchen.

00:43:39Aw!

00:43:40Good morning.

00:43:40Lovely to have you with us.

00:43:42Right, you're making a Black Forest Gatto affair thing.

00:43:46But I'm brownifying it.

00:43:47Of course you do, because that's what you do with everything.

00:43:49Exactly, that's what I do with everything.

00:43:50So I'm going to start off by macing my classic, original brownie for you.

00:43:55Okay.

00:43:56Step by step.

00:43:56Very simple.

00:43:57Anyone can do this at home.

00:43:59I'm going to start off with the butter in the pan.

00:44:02And it's a one-pan job, this.

00:44:04Okay.

00:44:05And this is the base of all your brownies, yeah?

00:44:06Base of all my recipes, absolutely.

00:44:08And I've made it really super easy, simple, and fail-safe

00:44:12for everybody to be able to do at home.

00:44:14Okay.

00:44:14But it's not a sort of chuck-it-all-in method?

00:44:16No, there are processes to it, absolutely.

00:44:19The fact I'm using one pan is great,

00:44:20because it means less washing up.

00:44:22Love that.

00:44:22But you have to do it in stages.

00:44:24And so we start off by melting the butter.

00:44:27Okay.

00:44:27If you're melting the butter,

00:44:28so that when you put the chocolate in there,

00:44:30the chocolate's not going to burn.

00:44:32Right.

00:44:32So you've got to look after the chocolate very carefully,

00:44:34because chocolate is all-important in a brownie recipe.

00:44:37What sort of percentage are we looking for?

00:44:38I'm using over 70%, and I like a Belgian chocolate.

00:44:42Okay.

00:44:43It's just really important.

00:44:4570%, do you think it gets too bitter?

00:44:47No, I don't think so, because I think you'll see in a moment.

00:44:49We're going to put a lot of sugar in this.

00:44:51But don't worry, because a lot of sugar,

00:44:54but it's going to feed a lot of people.

00:44:56And anyway, brownies are meant to be decadent, aren't they?

00:44:59And that's what we're doing today.

00:45:00I know we always say it, but your brownies are the best.

00:45:02Oh, bless you.

00:45:03They're so squidgy and delicious.

00:45:05And every time I get a little box,

00:45:06if I've done something that you like,

00:45:08you send me a nice little box of brownies,

00:45:10I get very...

00:45:10You'd be good.

00:45:10I got very excited, like this week,

00:45:12when you sent me some of...

00:45:13I know.

00:45:14Well, it is.

00:45:15I mean, it's something that I think that's really great,

00:45:17that everyone can enjoy.

00:45:18Everyone likes a dessert.

00:45:19And for me, chocolate brownies,

00:45:20it's got to have a squidge factor.

00:45:22We're not making a cake here,

00:45:23although I'm doing a twist on the Black Forest Gatto.

00:45:26You kind of are.

00:45:26I kind of are, but I'm not,

00:45:28because it's going to be the squidgy brownie tower Black Forest.

00:45:31Now I'm going to add in the sugar.

00:45:33Yes, there's a lot, but each of these,

00:45:35I've doubled up the original recipe,

00:45:38so one would be for nine people,

00:45:41so this could be for 18 people.

00:45:43Do you only need a slither?

00:45:44I don't know.

00:45:46Well, you can keep it.

00:45:47That's the best thing about brownies as well.

00:45:49Remember that, that you can make these in advance.

00:45:52In fact, they're better to make in advance.

00:45:54And you can freeze them as well.

00:45:55They've got a good shelf life.

00:45:57They stick around a long time.

00:45:58Ten days, I say ten days, probably longer.

00:46:01They just start drying out.

00:46:03The more you cut them, the edges that dry out.

00:46:05Yeah, I do like the middle.

00:46:06I like a squidgy middle.

00:46:08Now listen, like we've said earlier,

00:46:11this business has been going 20 years,

00:46:13started on your kitchen table.

00:46:14Yeah.

00:46:15You're now making 18,000 of them.

00:46:17Large kitchen table.

00:46:18Large kitchen table.

00:46:19The brownie barns.

00:46:19Presumably you've got a little production kitchen somewhere.

00:46:20The brownie barns, we like to call it.

00:46:22Where was it called?

00:46:23The brownie barns.

00:46:24In Gower.

00:46:25On a trading estate somewhere.

00:46:26Absolutely not.

00:46:27In the heart of Reynoldsdon.

00:46:29Local village people.

00:46:30They're not all dressed up.

00:46:32They work for me.

00:46:33It's fantastic for a rural business.

00:46:35Not the dressed up version.

00:46:36Not the dressed up versions.

00:46:37No, no, no.

00:46:39So it seemed like the obvious time

00:46:41to bring out a brownie book.

00:46:43Which Ollie Smith has at the table.

00:46:45In fact, there's loads of copies at the table.

00:46:46Loads of copies.

00:46:47And it's brilliant.

00:46:48And also, I've noticed on the front cover,

00:46:49there's a magic quote.

00:46:51What does it say, Ollie?

00:46:51Well, it says from a certain Matt Tebbett.

00:46:53And it says, is it the queen of brownies?

00:46:55Yeah.

00:46:56How did that come about, Matt?

00:46:56That came about because Kate said,

00:46:59dear Matt, would you please,

00:47:00she WhatsApped me and said,

00:47:01will you write something nice about me

00:47:03for my new book?

00:47:04Please, please, please.

00:47:05And it said like, blah, blah, blah, blah,

00:47:06blah, queen of brownies.

00:47:08Blah, blah, blah, blah, blah.

00:47:09So, okay.

00:47:09Let's do that.

00:47:10It's got lovely recipes.

00:47:12In true Kate's form,

00:47:13she knows exactly what she wants.

00:47:15We've got Raspberry Ripple here.

00:47:16And you, boys, you loved,

00:47:18what was it?

00:47:18You were into this fast cheesecake.

00:47:21I was having a little nose through it earlier,

00:47:22and I thought this idea was genius.

00:47:24Burnt Basque cheesecake brownie.

00:47:26I actually took a photo,

00:47:27sent me to our pastry team.

00:47:28We said, get it on the menu.

00:47:32There's so many in here.

00:47:33Look at this.

00:47:33This is a banger as well.

00:47:35Battenberg brownie.

00:47:37Which I think, is that?

00:47:37Battenberg, I like it.

00:47:38Yeah, yeah.

00:47:40Total throwback.

00:47:41Love a Battenberg brownie.

00:47:42It's a really good book.

00:47:43Fantastic book.

00:47:44You can tell what era I was around in.

00:47:46Yeah, me too.

00:47:47And it was your 80s.

00:47:49It was fun.

00:47:50Fabulous.

00:47:51Did you have a good 80s?

00:47:51I mean, that I can remember.

00:47:53Yeah.

00:47:55So, popping in now,

00:47:56we've got the,

00:47:57I took it off the heat

00:47:58when I put the sugar in,

00:47:59because it can just literally

00:48:00gently melt in the mix already.

00:48:02The butter and the sugar are hot enough.

00:48:05And now I'm folding in the flour.

00:48:07This is the bit, again, folding it.

00:48:09And you don't want to mix too much

00:48:10in the brownies,

00:48:10because you don't want it too aerated.

00:48:12You don't want it too light.

00:48:14Okay.

00:48:14Because then it becomes cake

00:48:15and we want it to be brownie.

00:48:17Mm-hmm.

00:48:17Since then,

00:48:18you have whipped up my eggs.

00:48:20Thank you very much.

00:48:21Again, using free-range eggs.

00:48:23I've, I just,

00:48:24I've always done it that way.

00:48:25I don't see why you wouldn't.

00:48:27Good ingredients

00:48:27give lovely tasting brownies.

00:48:30Pop the eggs in.

00:48:31Remember,

00:48:32everyone on this

00:48:33has been doubled

00:48:33from the original recipe

00:48:35to make the two towers,

00:48:37layered towers.

00:48:38So, you take it off the heat,

00:48:39obviously,

00:48:40because you don't want the eggs.

00:48:40I don't want the eggs.

00:48:41I don't want the eggs to cook out.

00:48:42I want them to cook

00:48:43in the oven.

00:48:44And again,

00:48:45like I said,

00:48:45preparing these earlier,

00:48:47the eggs will pull them out

00:48:48because they'll keep on cooking.

00:48:49And that's another important part

00:48:51of baking brownies.

00:48:52Okay.

00:48:52People over-bake them.

00:48:53Mm-hmm.

00:48:54We're giving you

00:48:55all the times, obviously,

00:48:56that you can do it for.

00:48:57And pull them out

00:48:59when there's a little wobble in there

00:49:00because they'll carry on baking

00:49:02and then they'll sort of settle.

00:49:03Tiny little bit of baking powder.

00:49:05I don't want too much rise,

00:49:06but I want the towers to look nice.

00:49:09And then I put a bit

00:49:10of vanilla extract in there.

00:49:11It's optional.

00:49:12You don't have to.

00:49:14But it's just something

00:49:15that adds a little bit for me.

00:49:16All of these store-covered ingredients,

00:49:18everyone can do it.

00:49:19Lovely, glossy batter there.

00:49:21And then I'm going to put these

00:49:23into two separate tins

00:49:24because you've got

00:49:24the two layers of the tower.

00:49:27Now,

00:49:29I've lined these tins,

00:49:31which is absolutely horrified

00:49:33Michaela,

00:49:33lovely Michaela,

00:49:34because this is the way

00:49:36that I would bake it at home.

00:49:37And the reason I've got

00:49:39the paper sort of

00:49:40flapping over the edges there

00:49:41is because it also makes them

00:49:42easier to pull out of the oven.

00:49:44OK, it's like a...

00:49:46It's what you would do

00:49:47at home as well, you know?

00:49:48It really is kind of

00:49:50rustic home baking,

00:49:51but I don't think

00:49:52you can get much better than that.

00:49:54I'm just doing it by eye,

00:49:55the way that I put them equally

00:49:57into the...

00:49:59into the tins.

00:50:01So when you started this business

00:50:0220-odd years ago,

00:50:0320 years ago,

00:50:06what were you hoping for?

00:50:07Nothing.

00:50:07Presumably not

00:50:07international recognition.

00:50:09Absolutely nothing.

00:50:10Do you know what I was hoping for?

00:50:11I started selling them

00:50:11at the local village shop

00:50:12and I literally just wanted

00:50:14to have, I don't know,

00:50:1510, 20 pounds of my own

00:50:16each week,

00:50:17and buy my own wine,

00:50:18you know,

00:50:18as a stay-at-home mum.

00:50:19Right.

00:50:20And that's all I expected,

00:50:22to give me something else

00:50:23to do after looking

00:50:24after the children.

00:50:25OK.

00:50:25And it's just gone wild.

00:50:27And was there one sort of

00:50:28moment, one turning point?

00:50:29Well, the one time,

00:50:30someone came into the village shop

00:50:31who was on holiday

00:50:32in the beautiful Gower,

00:50:33as you can imagine,

00:50:34and they said,

00:50:35look, we love these brownies,

00:50:36could we get them

00:50:37to where we lived?

00:50:37And I worked out

00:50:38you could ship them.

00:50:39To where?

00:50:39To where they lived,

00:50:40in London or wherever they were.

00:50:42And I thought,

00:50:43I reckon you could ship these

00:50:44and I tried it

00:50:45and it worked.

00:50:46OK.

00:50:46And that was no going back

00:50:48from that.

00:50:48Now they're going all over?

00:50:49All over the place.

00:50:50All right,

00:50:50what's going on now?

00:50:51OK, so what I've done is,

00:50:52these are ones

00:50:53obviously we've heard earlier

00:50:54and I've tipped over

00:50:55the bottom layer.

00:50:57Now, because we want this

00:50:59to have that sort of dark cherry

00:51:00with the deep, dark chocolate,

00:51:02I'm just doing a little bit

00:51:03of skewering here

00:51:04to see if we can get

00:51:05some of the syrup

00:51:06to run through

00:51:07into the actual brownie itself

00:51:09just to give even extra ooze.

00:51:11OK.

00:51:11You were pretty specific

00:51:13about this cherry.

00:51:14I love these cherries, OK?

00:51:15I mean, it's a really thick,

00:51:17thick syrup

00:51:17and I just think it lends itself

00:51:19to it to...

00:51:20I mean, I just like

00:51:22a little bit of decadence.

00:51:23I believe they're Portuguese.

00:51:24Plus, look at the beautiful jar.

00:51:25They, this company

00:51:26do very good ginger.

00:51:28Oh, I bet they do.

00:51:29But I mean,

00:51:29if it's anything to go by

00:51:30with the, with that.

00:51:32And then we don't have to,

00:51:33but these are your options.

00:51:35How cherriesque

00:51:36would you like it?

00:51:37Sorry, I'm dropping it there.

00:51:38Oh, I'm dropping it everywhere.

00:51:41And then I spread on

00:51:42a cherry jam.

00:51:43So it's basically layering up

00:51:45as if you would do

00:51:46a regular cake.

00:51:48Mm-hmm.

00:51:48Right?

00:51:49And on top of that,

00:51:50we're going to be

00:51:51popping the cream.

00:51:52Yes, it does get

00:51:53more and more decadent.

00:51:54That's why I said

00:51:55this is going to feed

00:51:56a lot of people.

00:51:57But we've got a lot of people

00:51:57in the building today,

00:51:58maybe.

00:52:00Right, you carry on.

00:52:01If you want to make

00:52:02Kate's Black Forest

00:52:03brownies at home,

00:52:04you can find the recipe

00:52:05at BBC.co.

00:52:06Ready to go forward slash

00:52:06kitchen or scan the QR code here

00:52:08and it'll take you straight

00:52:09to this Tower of Dreams.

00:52:12Tower of Dreams.

00:52:13I love it.

00:52:13Tower of Terror.

00:52:14Tower of Terror, actually.

00:52:16But you can plan this

00:52:17well in advance

00:52:18and I just think it looks

00:52:19great for your friends

00:52:21and family, basically.

00:52:22To any celebration,

00:52:24make the brownies beforehand.

00:52:25You can freeze them.

00:52:28That's a syrup.

00:52:29And then for the top one,

00:52:30I just put on

00:52:31the cream on top

00:52:32and then we're going

00:52:34to put the actual cherries

00:52:35from those beautiful

00:52:37Portuguese ones there.

00:52:38Sprinkle them over the top.

00:52:40You, in the meantime,

00:52:41have done some lovely...

00:52:43I like to just throw

00:52:44them onto the counter.

00:52:44Yeah, I like that.

00:52:46Good action.

00:52:46Shall we...

00:52:47Shall I move it onto that?

00:52:49Yes, can you do that?

00:52:50Yeah.

00:52:50Excellent.

00:52:51There you go.

00:52:52Oh, you're good.

00:52:53That's good.

00:52:53I'll do these up.

00:52:54Don't do any food tricks.

00:52:56I'm going to have

00:52:57a little bit more

00:52:57of those cherries

00:52:58because I love them so much.

00:53:00Super easy.

00:53:01Super easy.

00:53:02I have to say,

00:53:03if you go and get

00:53:04some really good ingredients,

00:53:05good cherries,

00:53:06it just makes it

00:53:07a thousand times better.

00:53:09Good ingredients.

00:53:10I mean, look,

00:53:11you can use what you've got in,

00:53:12you know?

00:53:13If you like any other cherries,

00:53:14you can do it with other fruit.

00:53:16Let your imagination run wild.

00:53:18And then, look at this,

00:53:19chocolate shavings on top

00:53:20just in case you didn't

00:53:22have enough chocolate

00:53:23during the first

00:53:24couple of layers.

00:53:26Whack it on.

00:53:28I'll whack it on.

00:53:30No problem.

00:53:30Delicately.

00:53:31Beautiful.

00:53:33There you go.

00:53:35Right.

00:53:36Remind us what we've got here.

00:53:37OK, so this is my take on

00:53:38the ultimate 80s retro dessert

00:53:41and it is a Black Forest

00:53:43brownie tower.

00:53:45Well done.

00:53:49Right.

00:53:51Incoming.

00:53:52It's the stuff of dreams.

00:53:53There you go.

00:53:54Dish that up.

00:53:56You automatically then went...

00:53:57Come have a treat.

00:53:58You deserved it.

00:54:01What's going on here?

00:54:02We have a very sweet sticky sherry

00:54:04and it's so scrumptious to have

00:54:07with anything chocolatey.

00:54:08This is the co-op's

00:54:09irresistible Pedro Jimenez.

00:54:10Emily A-Trak's pulling a funny face.

00:54:12Is she?

00:54:14We've been drunk all week

00:54:15so we might as well can.

00:54:15Yeah.

00:54:16This is topping us up.

00:54:17It costs £8.75

00:54:19and it's aged for 12 long years.

00:54:22The way they make it,

00:54:22they get sun-dried grapes

00:54:24and then they ferment it

00:54:26to about four degrees

00:54:27then they fortify it.

00:54:28Yes, that's the sweetness.

00:54:29I was going to say,

00:54:30it tastes a bit like

00:54:31sun-dried tomatoes.

00:54:32It's got basically

00:54:32all of those irresistible

00:54:34kind of, yeah,

00:54:34the dried out thing.

00:54:36It makes it taste like kind of...

00:54:37Oh, no, sorry.

00:54:39Stuffed into a black hole.

00:54:40Can I just say,

00:54:41I don't think it tastes like

00:54:42sun-dried tomatoes.

00:54:43I think it's more figs and dates.

00:54:45If you like sticky sultanas...

00:54:47I'm getting a fig.

00:54:47Yeah, fig, date, sultanas.

00:54:49But I just think it's

00:54:50incredible value for money

00:54:51to get something so glossy,

00:54:52so rich,

00:54:53so complex.

00:54:54It's delicious, isn't it?

00:54:55At the end of the day,

00:54:57with a brownie,

00:54:57I just want something

00:54:58that's irresistibly indulgent.

00:55:00And this is the equivalent.

00:55:01Oh, my God.

00:55:0320 years of brownie.

00:55:04Yeah, congratulations.

00:55:04Still going, thank you.

00:55:06And congratulations on the book as well.

00:55:07So pleased.

00:55:08Beautiful.

00:55:08This is unreal.

00:55:10Yeah.

00:55:11I'm ready for a nap.

00:55:12It doesn't take such a...

00:55:14Have you got work this afternoon?

00:55:15No.

00:55:16Oh, okay, good.

00:55:17Just keep looking.

00:55:18That went down well.

00:55:19Yeah, I think so.

00:55:20Well done, yeah.

00:55:21Right, let's head to Provence now

00:55:23with Marcus Wearing,

00:55:24and he's satisfying his sweet tooth

00:55:26with a classic calisson

00:55:27from Aix-en-Provence.

00:55:29Wow.

00:55:38I'm searching for the ultimate local sweet treat.

00:55:41And in Provence,

00:55:42it doesn't get more traditional

00:55:44than the calisson,

00:55:47which are a little bit like marzipan.

00:55:50They're produced all over the region,

00:55:52and in Saint-Rémy,

00:55:54the Lillemont family

00:55:55have been making them

00:55:56for over 150 years.

00:55:58I've been invited

00:55:59by fifth-generation confectioner Pierre

00:56:02to discover

00:56:03what makes

00:56:04this little almond sweet

00:56:05so special.

00:56:08Bonjour.

00:56:09Bonjour.

00:56:10Enchanté.

00:56:11Wow.

00:56:12I've heard so much

00:56:13about calisson.

00:56:15Everybody talks about it

00:56:16as the little petit four

00:56:17of Provence.

00:56:19I know all about the almonds,

00:56:20but I really would love

00:56:21to understand

00:56:21how it's made.

00:56:23I want to know

00:56:23what the magic is.

00:56:24But before he reveals

00:56:26the family secret,

00:56:27Pierre wants to test my palate.

00:56:30You send me

00:56:31what is it inside.

00:56:33Ah.

00:56:33It's easy.

00:56:34It's easy.

00:56:34Is it?

00:56:35OK.

00:56:36C'est pasif, c'est pasif.

00:56:37I've only just got here,

00:56:39and already my reputation

00:56:40as a chef

00:56:41is on the line.

00:56:42Mmm.

00:56:43Tastes good, huh?

00:56:44And I'm feeling

00:56:45the pressure

00:56:45to get this right.

00:56:50Sugar?

00:56:51Sucre?

00:56:52Sucre, yes.

00:56:53Almond.

00:56:54Les amandes.

00:56:56Orange.

00:56:57Orange, yes.

00:56:58Ah oui?

00:56:59Un petit peu.

00:56:59Yeah.

00:57:00Ah.

00:57:01So far, so good.

00:57:03One other important

00:57:04ingredient is missing.

00:57:08Almond paste

00:57:10or an almond essence?

00:57:12No.

00:57:13I'm stumped.

00:57:15You want us to help you?

00:57:16Yes.

00:57:17Candid, uh, malone.

00:57:20Malone?

00:57:21Really?

00:57:22Really?

00:57:23It's not a combination

00:57:24I would have expected.

00:57:26This is very delicate.

00:57:28It's very, very nice.

00:57:29Super.

00:57:29Pierre's family

00:57:30have also made

00:57:31candied fruits

00:57:32for generations,

00:57:33so it's no wonder

00:57:34that's the secret ingredient

00:57:36in their calisson.

00:57:37Is it a family recipe?

00:57:39It started in the 17th century already.

00:57:42Yeah.

00:57:42OK.

00:57:43We will not find it

00:57:44in Brittany

00:57:45or it's really here

00:57:47in the South Africa.

00:57:48It's absolutely regional.

00:57:49Absolutely regional.

00:57:50Very regional.

00:57:51So it's the recipe of Provence.

00:57:54The paste is made

00:57:56by crushing

00:57:56all the ingredients

00:57:58in a huge vat.

00:57:59It's then baked

00:58:01and left to marinade

00:58:01in melon syrup

00:58:02for 48 hours

00:58:04before being pressed

00:58:05into a classic diamond

00:58:07calisson shape

00:58:08and iced.

00:58:18Wow.

00:58:19Beautiful.

00:58:20C'est perfect.

00:58:23Oh, wow.

00:58:25Would you like to try it?

00:58:27Really?

00:58:27Yeah.

00:58:28You sure?

00:58:29Marcus Callison.

00:58:30OK.

00:58:31Yeah, I like that.

00:58:32I like that.

00:58:32They're letting me have a go.

00:58:35But in my experience,

00:58:36these things are easier

00:58:37said than done.

00:58:40She makes it look so easy.

00:58:42There's technique.

00:58:43I have to say,

00:58:44I'm feeling a little bit nervous.

00:58:46Me and the machines,

00:58:47they don't normally go well.

00:58:50The shapes have already been cut,

00:58:51so my first job

00:58:53is to scrape off

00:58:53the excess paste.

00:58:56After, you need to clean it.

00:58:58And you clean it.

00:58:59Remove the pro-plan.

00:59:00Push on it, yeah.

00:59:02Great.

00:59:04OK.

00:59:04Yeah, OK, OK.

00:59:06Oof.

00:59:07Ah, ah, la fin.

00:59:08And now for the icing.

00:59:10La plaque de glaçage.

00:59:11It's the most difficult part.

00:59:13Yeah.

00:59:14The royal icing.

00:59:16Wow, this is going to be difficult.

00:59:17With everyone watching,

00:59:19I really don't want to mess this up.

00:59:21Oh.

00:59:24Wow.

00:59:25Now I have a problem.

00:59:27Yeah, what's it mean?

00:59:28Er, help?

00:59:30Ah.

00:59:32Right.

00:59:35Not too...

00:59:36Not too much pressure.

00:59:37Not too much pressure.

00:59:41It's more professional.

00:59:42Messy.

00:59:44That's not that.

00:59:45They look simple.

00:59:47It's one process,

00:59:49and another,

00:59:50and another.

00:59:55But I can't let the machine

00:59:57or a little bit of royal icing

00:59:58get the better of me.

01:00:03It's just like icing a cake.

01:00:06Well, 46 of them.

01:00:09Yes.

01:00:09All right, so bien.

01:00:10Perfect.

01:00:18It's a bit thick,

01:00:19but for the first time,

01:00:20it's very good.

01:00:21These are for me.

01:00:22These are for me, okay?

01:00:23Yeah, I'm just going to do so.

01:00:25Not bad for the second time.

01:00:28Modern technology

01:00:29isn't always my thing,

01:00:31but these machines

01:00:32have helped keep

01:00:33caleson production

01:00:34going in the 21st century.

01:00:36Can I, please?

01:00:39Beautiful.

01:00:43Wow.

01:00:44When you bite,

01:00:45crunch,

01:00:46the beautiful texture

01:00:47of the almond,

01:00:48the syrup of the melon,

01:00:50it's delicious.

01:00:52C'est parfait.

01:00:53Merci.

01:00:54My IT may not be up to scratch,

01:00:56but I'm not bad

01:00:57at quality control.

01:00:59Can I ask you a question?

01:01:01Of course.

01:01:02Would you ever hire me

01:01:03to come and work

01:01:04in this beautiful platchee?

01:01:05Would you give me a job?

01:01:07Absolument.

01:01:08LAUGHTER

01:01:11Thank goodness.

01:01:12Ah, okay,

01:01:13so I have a job.

01:01:14Employed.

01:01:15Perfect.

01:01:15If you want,

01:01:16if you want.

01:01:16I'm here.

01:01:17I'll see you tomorrow.

01:01:18On va signer le content.

01:01:20Just one more.

01:01:21With only a few ingredients

01:01:23and a traditional recipe

01:01:24dating back to the 1600s,

01:01:26I think my mission

01:01:28to find the ultimate

01:01:29Provencal sweet treat

01:01:30is complete.

01:01:31Delicious.

01:01:33You know.

01:01:33Mmm.

01:01:43Marcus in a hairnet there,

01:01:44something you've never

01:01:45thought you'd like to see.

01:01:46Right, the website vote

01:01:48is now closed

01:01:48and we're going to soon

01:01:49find out which nostalgic

01:01:50nosh you want me to make

01:01:52at the end of the show.

01:01:53Now, the 80s cocktail scene

01:01:55was full of sweet tropical flavours,

01:01:58neon colours

01:01:58and lots of cream.

01:02:00And if you ask me,

01:02:01drinks like that

01:02:02should never have gone out of fashion.

01:02:04Molly, what do you reckon?

01:02:05I reckon they all deserve a comeback.

01:02:07They've all got one iconic thing

01:02:08about them,

01:02:08either a big colour,

01:02:09a sweet flavour or something

01:02:10that makes them sublime.

01:02:12But Gary, the reason we're doing this

01:02:13is because you really wanted

01:02:14of all the things from rivals...

01:02:16I love alcohol.

01:02:16Yeah.

01:02:20Responsibly.

01:02:21Responsibly.

01:02:22Responsibly.

01:02:23Responsibly.

01:02:24Quite right.

01:02:24Over 80.

01:02:25Yes.

01:02:26So, first up

01:02:27is Matt's favourite of all time

01:02:29is the Long Island Iced Tea.

01:02:31Matt, why do you like this cocktail?

01:02:33Because it's amazing

01:02:33because you can go from

01:02:35zero to legend

01:02:36in about 10 minutes.

01:02:38Responsibly.

01:02:40Responsibly.

01:02:41So, in this,

01:02:41you have basically

01:02:43lots of spirits.

01:02:4450 ml each of vodka,

01:02:45you've got rum,

01:02:46you have tequila,

01:02:47you have triple sec.

01:02:49I like the top shelf version as well.

01:02:51You like the top sec?

01:02:52Yeah.

01:02:53Yeah.

01:02:53Gin and also

01:02:54a little bit of sugar syrup,

01:02:57lemon juice.

01:02:57Yikes.

01:02:58Yeah, so it's quite a lot of things

01:02:59and bar people,

01:03:00if you do order one of these,

01:03:01they are going to roll their eyes

01:03:03because there's a lot of things

01:03:03that have to get...

01:03:04Oh!

01:03:04But that's why Matt loves to order it.

01:03:06And it looks like murky pom water.

01:03:09It does.

01:03:09I put the murky pom water.

01:03:11Taste delicious.

01:03:12Shall we do this one?

01:03:13Can we have a taste?

01:03:14Yeah, dive in.

01:03:14And then I'm going to top it up.

01:03:16Gary, this one's for you.

01:03:17Okay, perfect.

01:03:18Pola.

01:03:19All Coca-Cola's are.

01:03:20Yeah.

01:03:21So, away you go.

01:03:21Have a taste of that.

01:03:22Tiny bit.

01:03:23Bottoms up.

01:03:24Yeah.

01:03:24Facts.

01:03:25Phil.

01:03:25You do still see it occasionally on menus.

01:03:27Ooh!

01:03:28Yes, wouldn't it?

01:03:28It's like an ace cup.

01:03:29It's just sort of sitting on top of a lot of food

01:03:32and a brownie.

01:03:33Very neat.

01:03:34And there's...

01:03:35It's quite nice, though.

01:03:36Yeah, well, I never feel we've only got four more cocktails to go.

01:03:38Is that all?

01:03:39Thoughts from the table on the table?

01:03:40Yeah, delicious.

01:03:41Lovely.

01:03:42Lashes.

01:03:42Don't need to do any more.

01:03:43You do?

01:03:44That's it.

01:03:45You're happy.

01:03:46Fine.

01:03:46We'll be on to the...

01:03:47Pelted cola ice pop.

01:03:49Yeah.

01:03:49Yes, I know what you mean.

01:03:51It does.

01:03:51But for me, it's kind of dangerous to drinkable

01:03:53because you can't really tell that there's that much booze in it.

01:03:55So, do be careful with that.

01:03:56Yeah, well.

01:03:56The next one, I love this because of the colour,

01:03:58but it's the woo-woo.

01:04:00Would you like to make a woo-woo?

01:04:02Woo-woo!

01:04:02Yes.

01:04:03That's why it's got its name.

01:04:04It got its name because in the bar where it's in Vincennes,

01:04:05I think it was in New York, they literally would shout woo-woo

01:04:07when they went and served it.

01:04:08In Scotland, we say, to be drunk or inebriated,

01:04:11we say we're steaming.

01:04:12Nice.

01:04:13Woo-woo!

01:04:13Responsibly.

01:04:15Responsibly.

01:04:16So, all you do for this, it celebrates peach snaps,

01:04:19which was drink of the 80s,

01:04:22with a bit of vodka and then cranberry juice.

01:04:25I do my own stunts.

01:04:26Of course you do.

01:04:27And then just give it a little stir.

01:04:28I've got you a spoon there.

01:04:29This is just cranberry.

01:04:30This was basically the emblematic drink of spring break,

01:04:33all the kind of beach sides,

01:04:35peach snaps, you know, that peach liqueur.

01:04:37It's quite sweet.

01:04:37Everybody loved it in the 80s.

01:04:38The Germans and Austrians made the schnapps that was quite boozy,

01:04:42but actually it was that liqueur one in the 80s

01:04:44that was a real take-off.

01:04:45Not for me, that.

01:04:45Not for you.

01:04:46That reminds me of being quite sick.

01:04:49Yeah.

01:04:50We do on that.

01:04:51Not on this show.

01:04:52This is right up my street.

01:04:53Gary's going for it.

01:04:54I'm leaving that.

01:04:55I'm going back to the first one.

01:04:56Matt, question for the floor.

01:04:57It's quite triggering.

01:04:58Yeah, it is.

01:04:59I had many nights in what they used to call discos.

01:05:03Yes.

01:05:04Repeat snaps.

01:05:05It's triggering.

01:05:05Was your nickname the discotizer?

01:05:09No, but it should be.

01:05:10It should be.

01:05:11You should have been the discotizer.

01:05:12The discotizer.

01:05:13Thoughts on that one from the table?

01:05:15What are we thinking of the...

01:05:16What?

01:05:17I'm happy with that.

01:05:18I'm happy with that.

01:05:18I drink that.

01:05:19It's like the point in considering it looks so vibrant.

01:05:21I mean, they all do.

01:05:22It reminds me of questionable decisions I've made in my life.

01:05:25I think that's okay.

01:05:26Yeah, I'm feeling like you're channeling your character then.

01:05:29Yeah, thank you.

01:05:29I think that's a rival.

01:05:30Yeah, we'll go with that.

01:05:31Yeah, good.

01:05:32Next up.

01:05:33The Fallow Boys are saying we've never heard of any of these drinks.

01:05:35Wow.

01:05:36Of course, because they weren't born.

01:05:38I lived in the age of...

01:05:40It was digital watches, the Rubik's Cube and neon socks.

01:05:44Orange neon socks.

01:05:45I loved those.

01:05:46Next is the Blue Lagoon, talking of neon.

01:05:48Sure.

01:05:48All of these ingredients just in and give it a stir.

01:05:50The ingredients are vodka, blue curacao, which comes from the island of Curacao,

01:05:55and it's flavoured with the La Raja, which is like a Seville orange kind of thing.

01:05:59Yeah.

01:06:00Then freshly squeezed lime juice and then topped up with lemonade Sprite 7-Up.

01:06:04One of those would be absolutely fine.

01:06:05Garnished with a little cherry.

01:06:07I see that.

01:06:07And then this is...

01:06:08This was actually invented in Harry's bar, Harry's New York bar in Paris,

01:06:12but it does give off the aura of being beachside.

01:06:15Well, it gave me a blue tongue.

01:06:17Well, yes, it probably will.

01:06:19I think it will.

01:06:20Matt's nodding away.

01:06:21It's a cocktail stirrer.

01:06:22I'm jealous.

01:06:22I'm going to go and de-ice my cup.

01:06:25It's just a little better.

01:06:27Nothingy?

01:06:28Blue.

01:06:28You're tasting blue.

01:06:30It just tastes like a can of pop.

01:06:33Yeah.

01:06:33Yes.

01:06:33They're not a very good one.

01:06:35That was very much the retro flavour with the blueness.

01:06:38I'm glad that's day dope.

01:06:39Never.

01:06:40Not popular on the counter.

01:06:40What about the table?

01:06:42Not enough blue drinks in my life, so thank you for reintroducing me to that.

01:06:46Nice.

01:06:47Well, I like that, but thankfully, I think cocktails may have moved on for the better.

01:06:49We might leave the Blue Lagoon in the 90 days.

01:06:51I keep on going back to this to refresh my palate.

01:06:53Honestly.

01:06:54It's insane.

01:06:54Long Island ice tea.

01:06:55Is everyone going back to the Long Island?

01:06:57This is the booze.

01:06:59Because I need more alcohol.

01:07:03We have now, we have a frozen dessert drink.

01:07:06Okay.

01:07:07This is the frozen grasshopper, which started its life in New Orleans.

01:07:11Yeah, that's on there.

01:07:11And you can try this one.

01:07:12I'm not getting to make that.

01:07:13I'm not trusted.

01:07:14No, well, it's basically creme de menthe, 30 ml of creme de menthe, 30 ml of white creme de cacao.

01:07:18What are you two doing?

01:07:19It's a loving cup.

01:07:20Oh.

01:07:21Two scoops of vanilla ice cream, some chocolate powder and crushed ice.

01:07:25Love that.

01:07:26It's like mint Viennetta.

01:07:27Yeah, it is.

01:07:27Mint Viennetta, like an after-eight mint from the 80s, basically.

01:07:29My brother loves Viennetta.

01:07:30I'm worried about what's going to happen to me in a minute.

01:07:32In about five, I might need a bucket.

01:07:34We won't ask any...

01:07:34We'll put a bucket in.

01:07:35We won't ask any searching questions.

01:07:36Guys, I think we're about to get cancelled.

01:07:39I think we're all a bit worried about the carpets.

01:07:41Matthew, what do you think of the table anyway?

01:07:42Oh, I'm not so sure.

01:07:43It is.

01:07:43Emily just said it's like a mint aero.

01:07:45An aero.

01:07:45A mint aero.

01:07:46I love it.

01:07:47I love it.

01:07:47Have I redeemed some after the sunshine?

01:07:49I love it.

01:07:50I feel like it's curdling with everything else.

01:07:51Yeah, it is.

01:07:52Yes.

01:07:53That's what I like.

01:07:53Maybe drinking them all at once is quite very...

01:07:55It's quite 1980s to do that, though, I feel.

01:07:57Yeah.

01:07:58I think, yes.

01:07:58It's what any jelly paper would have wanted.

01:08:00It really is.

01:08:00Oh, yes.

01:08:01Genuinely.

01:08:01You should raise a glass to do this.

01:08:02Yes, please, can we?

01:08:03Let's raise the Long Island Day Seat.

01:08:05I will raise my small glass of jelly.

01:08:07She would love this so much.

01:08:09She would love it.

01:08:09She would not like these drinks.

01:08:11Loved and met.

01:08:11No.

01:08:12Only champagne.

01:08:12She'd be asking whether champagne is.

01:08:14Champagne.

01:08:15That's given me brain freeze.

01:08:16Well, do you want me to warm you?

01:08:17Please.

01:08:18Hold on.

01:08:18Here we go.

01:08:19How's that?

01:08:20Amazing.

01:08:21Now you're under my thrall.

01:08:22I'm a good one.

01:08:24Last one is a pina colada, which never really went away.

01:08:26No.

01:08:27But I just love it because it's quite kitsch fun, and who doesn't love a pina colada?

01:08:30So it's got 60 ml of rum in it, 30 ml of pineapple juice, 30 ml of orange juice, 22

01:08:351⁄2 ml of coconut cream, 7 1⁄2 ml of lime juice, and then fresh pineapple, all blitzed up in a

01:08:41hurricane glass.

01:08:42This is all on the website if you want to follow the recipes.

01:08:45And it is, of course, the national drink of Puerto Rico, where it was located.

01:08:47Wow.

01:08:48Yeah.

01:08:49It's astonishing these were so popular.

01:08:52Oh, dear Lord.

01:08:54Some of them, I think, have still stood the test of time.

01:08:58Kate's loving the funny green one.

01:09:00Nice.

01:09:00Yeah, I like that.

01:09:01I still like that.

01:09:01I like it.

01:09:02It's a little dessert, isn't it?

01:09:03All right, let's go one by one.

01:09:05Which one are we going to bring back from the 80s?

01:09:07Let's go.

01:09:07Let's start with you, guys.

01:09:08I feel that Long Island iced tea hasn't left, so I'm going to bring back that creamy minty one.

01:09:12You're going to bring back the frozen grasshopper?

01:09:14Frozen grasshopper.

01:09:14Perfect.

01:09:15Oh, lovely.

01:09:16I'm the same.

01:09:17I love the Long Island iced tea.

01:09:23But yes, never went away.

01:09:24I'm going to go with the classic pina colada.

01:09:26Love it.

01:09:26Oh, no.

01:09:28Love a bit of that.

01:09:28Lisa.

01:09:28It's a holiday vibe.

01:09:30It's a tricky one.

01:09:31Yes.

01:09:31I know what you're going for.

01:09:32But yeah, I think they're all kind of awful.

01:09:37So I'm going to...

01:09:38You could have fooled me now.

01:09:39Wow, you're getting back into character.

01:09:42I will.

01:09:43Which one are you thinking?

01:09:44I really like the blue wicked.

01:09:46I think it's delicious.

01:09:46You want the blue?

01:09:47Nice.

01:09:48Kate?

01:09:49It's hard to choose between them all.

01:09:51But I do like...

01:09:53You're having a good go, aren't you?

01:09:54I may have having a good go.

01:09:54The week after two.

01:09:55Nice.

01:09:56Frozen grasshopper, Matt.

01:09:57I think I know yours.

01:09:57Long and nice tea.

01:09:58I'm with you, Matt.

01:09:59Jack?

01:10:00I'd go pina colada, I think.

01:10:01Nice.

01:10:01Classic.

01:10:02Absolutely.

01:10:03See you on the beat.

01:10:03Ollie, thank you for...

01:10:05You're so welcome.

01:10:07Ollie, thank you so much.

01:10:09Thank you all.

01:10:10Thank you so much.

01:10:11And that is why he's written a book all about cocktails.

01:10:15Right, we're going to soon find out whether we're rounding off today's menu with a delicious

01:10:19reinvention of Chicken Kiev or my reincarnation of a chow mein packet meal.

01:10:25But first, Nigella's ticking off breakfast and lunch.

01:10:29Well, how are you out?

01:10:39I wouldn't be able to count the number of pancakes I've made in over two decades as a

01:10:44parent, but these oat pancakes are the house speciality at the moment.

01:10:49Instead of flour, I'm using porridge oats, not instant, that I've blitzed up in a processor

01:10:56with two pinches of salt.

01:10:57It's not a fine flour.

01:11:00It's a bit mealy, but it's a flour nonetheless.

01:11:02It's 100 grams there.

01:11:04And on top of these, a teaspoon of baking powder and a teaspoon and a half of ground cinnamon.

01:11:12And the ground cinnamon really makes the oats taste so toasty and warm.

01:11:21A little stir.

01:11:25And then get on with the rest of the ingredients, which are pretty simple.

01:11:29This is 100 mils of milk.

01:11:31Now, actually, I'm using oat milk.

01:11:33It seems to enhance the oats themselves.

01:11:38Just one egg.

01:11:42And a teaspoon of vanilla paste or extract.

01:11:48But I rather like this dark, heavily scented gloop.

01:11:58A little whisking.

01:12:09As with all pancakes, it's what you eat with them that really makes for the magic.

01:12:14And with these oat pancakes, I make a gloriously rubied honey and raspberry sauce.

01:12:29There's 150 grams of raspberries.

01:12:33And I want 150 grams of honey.

01:12:38Beautiful.

01:12:40That amber ooze.

01:12:46Frankly, by the time the raspberries have thawed, the sauce is made.

01:12:59That makes me very happy.

01:13:02Now, a little oil on the griddle.

01:13:07I'm ready to roll.

01:13:10To dollop the batter on, and like a quarter cup measure, not fill to the brim.

01:13:17You can tell when it's time to flip pancakes over, because little bubbles appear on the surface.

01:13:30So, can you see?

01:13:31There are little bubbles now.

01:13:33And the edges are a teeny bit darker.

01:13:40Lovely.

01:13:47Lovely.

01:14:13How could a day not be good that begins with this?

01:14:17How could a day not be good that begins with this?

01:14:37Well, it does, as far as I'm concerned.

01:14:42After the fierce saltiness of the anchovies, a hit of garlic.

01:14:51This is my radical step.

01:14:53It's a question of context.

01:14:55I halve the lettuce.

01:15:00And I wilt it in a hot oven.

01:15:05First, I'm going to spoon over the anchovies and garlic.

01:15:19Instead of fiddly little croutons, I go for a large crout in the form of a slice of toast,

01:15:26drizzled with olive oil to be munched alongside.

01:15:36Ah, the scent is glorious.

01:15:39You see, it's beginning to wilt, and I love these charred pieces.

01:15:44In fact, I have to say, roast or baked lettuces are a wondrous thing.

01:15:51I want some lemon juice and zest.

01:15:56A spritz of this, and I'll pop it back in while I tend to my egg.

01:16:12And I'm frying it.

01:16:14Always a good move.

01:16:34And now for a little artistic strewing.

01:16:41I suppose this riff, in a way, is like a little culinary joke,

01:16:44but it is so seriously good.

01:16:56What else are in there?

01:16:57Thanks, Nigella.

01:16:58Right, time to find out which recipe you wanted to round off today's homage to rivals.

01:17:02Could be Chicken Keeve, which is all this business,

01:17:04or it could be the ready meal, the chow mein, which is all this business.

01:17:09Thank you to everyone who voted.

01:17:1162% of you went for the chow mein.

01:17:14Yay!

01:17:15Which I'm very pleased about.

01:17:16Get rid of the chicken.

01:17:17Thanks, boys.

01:17:18It's actually a bit of a surprise.

01:17:20Really?

01:17:20Why?

01:17:20I've got no idea what the other one is.

01:17:23Stop being so annoyingly young.

01:17:27Right, so chow mein.

01:17:29Right, so we've got noodle, we've got these flat, we've got patagliatelle for this.

01:17:32This was more like what was used at the time.

01:17:36Beef mints, not much beef mints.

01:17:38It's mainly about vegetables, so there's pepper, there's diced carrot, which never looks nice in anything.

01:17:44But, you know, let's keep it true to the original.

01:17:47Onion, ginger, and then all this sauce.

01:17:49We've got ketchup, obviously, for a bit of sweetness.

01:17:51There's five spices, curry powder, there's chicken powder.

01:17:56Yikes.

01:17:56Bit of cast sugar, a bit of soy, and Worcester sauce, and a bit of stock.

01:18:02Let's get on with it.

01:18:04Could you, somebody dice that pepper?

01:18:06Somebody dice that pepper, yes, chef.

01:18:07Could you do something with those?

01:18:09Jeff.

01:18:09I need some crispy, some left, as they are, please.

01:18:14I'll get on with this, and we'll put it together.

01:18:17Ollie, what are we drinking?

01:18:18Celebratory physical.

01:18:19Why are we celebrating, Ollie?

01:18:20Because Rivals is at number one on Disney...

01:18:23Of course it is.

01:18:24Oh, jeez, guys.

01:18:28Bubbly, every day.

01:18:30Congratulations.

01:18:33That is exciting.

01:18:34Thank you so much.

01:18:35Oh, it's straight through it.

01:18:36What a morning.

01:18:37It's good, isn't it?

01:18:38This is Villarnau Cava Brute Reserva, which is from £10.50 in Majestic.

01:18:43Spanish beers, gold medal-winning stuff.

01:18:45I mean, I actually love the bottle as well.

01:18:47It's kind of got this Gaudi-tile design.

01:18:49I love it.

01:18:49It's good, and they've aged it for a bit longer than they have to,

01:18:51so it's quite rounded, it's fresh.

01:18:53I think Spanish cava, it was quite 80s.

01:18:55It was actually demarked as its own in the 80s.

01:18:57So we've got another 80s throwback.

01:18:58But actually, I think it deserves to have its place with all the other sparkly ones.

01:19:02It's when it tastes like this, which is fresh, vibrant, crisp, delicious.

01:19:05Why don't we drink more cava?

01:19:07Because the label doesn't change colour.

01:19:09Because the label doesn't change colour.

01:19:11When in that case, Matt, I will have to do some painting on this bottle

01:19:13and leave it in your dressing room.

01:19:14I love that.

01:19:15Who thought of that?

01:19:16It was probably you.

01:19:18Actually, I had a jacket that changed colour in the snow.

01:19:21Wow!

01:19:21What colour?

01:19:22Still got it.

01:19:23What colour did it change?

01:19:23It was camouflaged, but without...

01:19:25So by day, it was camouflage, you took it out in the snow,

01:19:28and it went, camouflage!

01:19:29And then you took it back in, it warmed up.

01:19:31It's good.

01:19:32So was this for night tops or some other moonlighting job you were doing?

01:19:35Was it what?

01:19:35Night tops?

01:19:36It's just quite a cool ski jacket.

01:19:37Matt, I'm going to ask you, are you a spy?

01:19:39Are you actually doing...

01:19:40Yeah!

01:19:40OK, fine.

01:19:43All this time has been the most elaborate cover story

01:19:46in the history of Spider-Man.

01:19:48Well played.

01:19:48Hiding in plain sight.

01:19:49Yes, quite.

01:19:50So, Obert, you're covert.

01:19:52You're a terrible spy.

01:19:53Anyway, the drink's nice.

01:19:55Right, how are you boys doing?

01:19:57Crispy noodles.

01:19:57Some crispy noodles, beautiful.

01:19:59Pepper is diced.

01:20:00Thank you very much.

01:20:00I told you to take your time.

01:20:03I'll dice some more pepper.

01:20:05Take your time, just dice some more pepper.

01:20:08So, guys, tell us, what was it like when Jilly Cooper was visiting the set?

01:20:12Oh, my gosh.

01:20:13She was...

01:20:13She was wonderful as she appeared.

01:20:15And even more, yeah.

01:20:17She's impossible to describe because there was nobody like her in the world.

01:20:21And the sort of short time we had with her, obviously, we lost her halfway through shooting

01:20:26series two, which was such a shock.

01:20:28And it felt very unfair and awful.

01:20:31But it was so lovely to have the time with her that we did and go to her house, get

01:20:36to know

01:20:37her family, and, you know, she trusted us with these characters.

01:20:41And it was just...

01:20:41Every time she was around, she was so happy Rivals was happening.

01:20:45Yeah.

01:20:45And the glint in her eye, the twinkle in her eye, and she was so kind to us, wasn't she?

01:20:51And giving, and she was always on set, just being so heavenly and lovely.

01:20:56It was like a royal arrival.

01:20:58It was.

01:20:58It was like, you know, there was a sort of ceremonial hush and excitement.

01:21:02Yeah.

01:21:02And, you know, she was working, even the week of her death, she was giving notes on episodes.

01:21:07Yeah.

01:21:07Like, a few days before she passed away.

01:21:09So we do feel utterly robbed.

01:21:11Yeah.

01:21:11But very grateful to have been in her orbit for the time that we had.

01:21:14And she came to set...

01:21:15This was, I think, series one.

01:21:16And we were all having lunch from our wonderful caterers, and sometimes not so wonderful, but we would be...

01:21:23She was sitting, and she was just like, where's the wine?

01:21:26And then the next time she came, she bought her own bottle of wine.

01:21:30Oh, wow.

01:21:30To share with Ralph.

01:21:31There was a lovely tribute, Paige, at the end of episode one.

01:21:35With the most glamorous picture.

01:21:37Yeah.

01:21:38Beautiful-looking Jilly Cooper.

01:21:39What's your fetus?

01:21:40And she looked like a character.

01:21:42From...

01:21:42And a trailblazer of her time.

01:21:44Totally, yeah.

01:21:44It was to write in the way that she did, with all the naughtiness and salaciousness and the sex and

01:21:50everything.

01:21:50You know, women were...

01:21:52Women...

01:21:52It was more taboo to do that then, as a woman, and she just went for it.

01:21:56And apparently, in the 80s, the bonk buster was used as a sort of slur.

01:22:00Yeah.

01:22:00A slanderous to her.

01:22:01Yeah.

01:22:01So that reclamation...

01:22:03We own bonk buster.

01:22:04We are a bona fide bonk buster.

01:22:06Yeah.

01:22:06So that reclamation, I love that the show has done that for her and her work.

01:22:09Yeah.

01:22:10Because it's so clever.

01:22:11We miss her so much.

01:22:13Well, you know what?

01:22:13So, Helen McGinn, she actually did Mastermind about Gilly Cooper.

01:22:19Wow, she's a real fan.

01:22:20Yeah, I think she did the...

01:22:21Which is why she probably didn't win.

01:22:22Sorry, Hells.

01:22:23Because she did every book of Gilly Coopers.

01:22:25She's a huge fan, which is why she's really missing out today.

01:22:29Yeah.

01:22:31You boys seem to be doing all the cooking.

01:22:32This is good.

01:22:33So what have we got?

01:22:34We've got the mints.

01:22:35Not much mint.

01:22:36The peppers.

01:22:37The carrots.

01:22:38Don't forget, the recipe is on the website.

01:22:41There you go.

01:22:42In with that.

01:22:42Peas at the end.

01:22:44Where have we got our noodles?

01:22:45Right.

01:22:46And then all this.

01:22:47Right.

01:22:47What else should we talk about?

01:22:49I don't know.

01:22:50What do you...

01:22:50What do you want to talk about?

01:22:52What's our hopes and dreams of the future?

01:22:54What are you going to?

01:22:55What are you going to?

01:22:55Are we going to the pub after this?

01:22:57If you are, Emily.

01:22:58100%.

01:22:59And Emily, where's your mum in it?

01:23:01Oh, yes.

01:23:01I keep forgetting this.

01:23:03Yes.

01:23:03It's so funny.

01:23:04Yes, my lovely mum, Kate, she is in Rivals.

01:23:07She's in...

01:23:08Episode 3.

01:23:09Yeah, is it episode 3?

01:23:09Episode 3.

01:23:10And, yeah.

01:23:11Patricia Banks.

01:23:12Yes.

01:23:13And it's a really nice nod to Spitting Image, because my mum was a Spitting Image queen.

01:23:18Can I say that about my own mum?

01:23:19Yeah.

01:23:20I love that.

01:23:21Yeah, she was a Spitting Image.

01:23:22She did all the voices.

01:23:24She did Thatcher and, yeah.

01:23:25Really?

01:23:26Yeah.

01:23:26And there was a Margaret Thatcher puppet in our house when we were little.

01:23:31Wow, that's quite scary.

01:23:32When we were naughty.

01:23:33Because I remember the...

01:23:34But if we were badly behaved, she'd say, I'll lock you in the room with Margaret Thatcher

01:23:38at the end of the corridor.

01:23:39She was a massive star in the 80s, wasn't she?

01:23:40Yeah, she was.

01:23:41And my mum's having this amazing moment at the minute with her career and doing all these

01:23:46amazing things and again and, yeah.

01:23:49I got to be on set with her, which was bizarre because it was like, that's Emily, but that's

01:23:54Kate.

01:23:55Yeah, the apple did not fall far from that tree.

01:23:58She's...

01:23:58I remember being nine years old.

01:24:00He's gone.

01:24:01He doesn't care.

01:24:01Was there something about the chicken song?

01:24:02Yes, yes, so...

01:24:03Didn't she sing?

01:24:04Did she sing?

01:24:05Yes, so the chicken song.

01:24:06She had to re-record the chicken song for the show, but she wrote Surprise, Surprise.

01:24:12Oh, wow.

01:24:13So, that's Surprise, Surprise?

01:24:14Yeah, my mum wrote that.

01:24:15That's very cool.

01:24:25She's an 80s icon and I remember being very little and going to see her in a show at Edinburgh.

01:24:31She used to drag us around to all these things, all these shows and I remember somebody coming

01:24:35up to me afterwards and going, God, your mum is one hell of a woman, isn't she?

01:24:38And I've never forgotten it and I've just always strived to be one hell of a woman.

01:24:43You are one hell of a woman.

01:24:44You are one hell of a woman.

01:24:46Thank you, guys.

01:24:47I remember you, I think it was the first time you came on this show, Emily, you brought

01:24:51your dad.

01:24:51Yeah, he was great.

01:24:52Yes, yes.

01:24:53And he sat in the corner, he had his wine topped up all day.

01:24:55To me, he's always at Den Perry.

01:24:57Yeah, oh, no, that's my uncle, too.

01:24:58Oh, that's your uncle.

01:24:59That was your uncle.

01:25:00Sorry.

01:25:01No, so my dad was Bonnie Tyler's guitarist for 30 years.

01:25:04Whoa, there's too much going on.

01:25:05And, yeah, so, yeah, we're a family of show-offs.

01:25:08Not one person has a proper job.

01:25:12But, yes, I come from a family of it.

01:25:13My auntie, Amy Robbins, she's in Coronation Street.

01:25:16My uncle, Robert Dawes, he's been in everything.

01:25:19They were in the Royal together.

01:25:21God, I'm really showing off now.

01:25:23You are.

01:25:24Somebody talk about themselves.

01:25:26But, yes, I'm very proud of my family.

01:25:28Very, very proud.

01:25:29Yes.

01:25:30I love those connections.

01:25:33Okay.

01:25:34Right, anyone?

01:25:34Oh, well done.

01:25:37Lisa, you're the one that cracks everyone up.

01:25:41I know.

01:25:42I don't know, I'm not even trying to.

01:25:44I'm like, what do you mean, she's funny?

01:25:46She's serious and she's nuanced.

01:25:48She's complex.

01:25:50No, she is.

01:25:51I remember the very first time I met Jilly, she, we were introduced and, you know, Dominic Treadwell Collins said,

01:25:58you know, Lisa will be playing Valerie.

01:26:00And she held my hand and she went, darling, isn't she awful?

01:26:04Yeah, I mean, is she?

01:26:07Is she awful?

01:26:08She's not supposed to speak ill of her, darling.

01:26:09I know, I know, but you've got to find they're vulnerable, really.

01:26:13But she kind of is awful.

01:26:14She's terrible to Freddie and it's no wonder that his head...

01:26:17I know, I don't get something like that.

01:26:19I know, and my darling Sharon, yeah, she just wants her family to be perfect and, yeah, but it's the

01:26:26way she fat shames Freddie.

01:26:28Yeah.

01:26:29Oh, that poor old!

01:26:30That poor old!

01:26:31That accent is so memorable.

01:26:33Did you know anyone with that accent?

01:26:34I don't know.

01:26:35I don't know.

01:26:36I don't...

01:26:36I'm actually from, I guess I'm from Carlisle is where I was brought up, but so I'm northern.

01:26:41But I played quite...

01:26:43I played a character, an Essex in Mum, I played Kelly, who also was...

01:26:47I've done King Gary, I also...

01:26:49I'm getting typecast as well.

01:26:51Yeah, you do very well.

01:26:52But you're always so different.

01:26:54Yeah.

01:26:55I have to say, it's fascinating being on set with actors like these two, because they, you know...

01:27:01For me, Sarah Stratton is kind of in my bones.

01:27:04These people, they play these characters that are the opposite to them, and I am fascinated by how brilliant you

01:27:11are.

01:27:12That's funny.

01:27:12Sorry.

01:27:12Sorry, I've had to...

01:27:14Oh, you're all joking.

01:27:14Keep changing.

01:27:15Keep going.

01:27:16Hello, what else?

01:27:17Tell me something else in Mum.

01:27:18Sorry, I'm not on the telly then.

01:27:19Oh, no, please.

01:27:20Me next, me next.

01:27:22Enough about me.

01:27:22What do you think of me?

01:27:23Yeah.

01:27:24So, the Fallo boys totally made this, which is great.

01:27:28We're not taking credit for it.

01:27:29Boy, I'm giving you credit.

01:27:31It's fine.

01:27:31Crispy noodles, got the mince, got the recipe online.

01:27:34It's pretty straightforward.

01:27:36But follow it, because I made it in the week without following the recipe, and it's not quite the same.

01:27:40So follow the recipe, and it will get you there.

01:27:42Right, ready, in back.

01:27:43Come on, then.

01:27:44Oh, my gosh.

01:27:45Try that.

01:27:46More food.

01:27:47Let's have a drink.

01:27:48Cheers.

01:27:49That's such a funner.

01:27:50I tried for a rehearsal.

01:27:51Did we decide, do we know if this came out of a packet then?

01:27:55Yeah.

01:27:55It did.

01:27:55Come out of a packet.

01:27:56Did it?

01:27:57In a little box?

01:27:58I'm really sorry, everyone.

01:27:58Well, I don't know about, was it like a boil-in-a-bag thing?

01:28:00I thought, but maybe was it microwave?

01:28:05Do you just, was it just add water?

01:28:07Yes.

01:28:08Is it like a pot noodle?

01:28:09I felt, no, I felt...

01:28:10It is like a pot noodle.

01:28:11Oh, so you've made a freshie.

01:28:12Was it a pot noodle?

01:28:13What are you saying, Gary?

01:28:14It is like a pot noodle.

01:28:28Thanks to Will, Jack, Kate, Ollie for their brilliant food and drinks.

01:28:31And, of course, a huge thank you to our glittering rivals cast,

01:28:34Emily, Lisa and Gary.

01:28:35All the recipes from the studio on the website,

01:28:38bbc.odk forward slash Saturday Kitchen.

01:28:41I've got more of the best watching tomorrow morning at 10 on BBC Two.

01:28:43And I'll be back here live next Saturday with Tom Buck Bowles,

01:28:46Tony Singh and Natalie Cassidy.

01:28:49Enjoy the rest of your weekend.

01:28:50Bye for now.

01:28:51Bye-bye.

01:28:58Bye-bye.

Saturday Kitchen S2026E20 - Matt Tebbutt, Kate Jenkins, Fallow Boys, Cast of Rivals and Olly Smith

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