S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 01: Matt Tebbutt, Richard Bainbridge, Anna Haugh and Andrew Wong, Ashley Jensen. Eng Sub - video Dailymotion

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Saturday Kitchen - Season 28 - Episode 01: Matt Tebbutt, Richard Bainbridge, Anna Haugh and Andrew Wong, Ashley Jensen.

Transcript

00:00:00Good morning. A brand new year calls for brand new culinary inspiration, so we're dishing up delicious recipe ideas by

00:00:06the plateful.

00:00:07This is Saturday Kitchen.

00:00:30Hello, welcome to the show. Happy New Year. We're spoiling you with three incredible chefs today.

00:00:36Richard Bainbridge, Anna Hoare and Andrew Wong have dishes guaranteed to start your year with a bang.

00:00:41And if you, like me, think that January is no time to give up good wine, then Helen McGinn has

00:00:46delicious ideas to keep our glasses topped up.

00:00:49Now, today's special guest is an award-winning actor who's brought us endless joy in comedy classics like Extras and

00:00:55Ugly Betty,

00:00:55and you've probably enjoyed her performances over Christmas in festive hits like Nativity and Arthur Christmas.

00:01:00She's currently starring as a detective in the hugely popular BBC crime series Shetland.

00:01:06Please welcome the brilliant Ashley Jensen.

00:01:09Hi. Hi, thank you for having me.

00:01:12You're very welcome. We love Shetland.

00:01:15We love Shetland. Do you?

00:01:17Yes.

00:01:17Proper binge watch.

00:01:18It's really good. It's quite dark.

00:01:20Yes.

00:01:20Can be funny.

00:01:21Yeah, I was going to say it's a lot of fun to do, but maybe fun's not the right word,

00:01:26really.

00:01:26But it's fun to be able to get to film at that location, which is just exquisite.

00:01:32It's one of the most dynamic places I've ever had the fortune to film.

00:01:36It is very beautiful.

00:01:38Yeah, yeah.

00:01:38Very beautiful.

00:01:38Right, we're going to talk all about that later.

00:01:41Right, let's see what else is on the menu today.

00:01:43Richard, you are flexing your culinary muscles.

00:01:48Yes.

00:01:48But not those.

00:01:49No.

00:01:50In shellfish form.

00:01:51In shellfish form.

00:01:52Only because, right, so I wanted to come up with a dish.

00:01:54Like, we've all worked really hard over Christmas and New Year, working in the kitchen, stressing

00:01:58out.

00:01:58I wanted to do something that was really quick, really easy and really accessible to do,

00:02:02but also put in the middle of the table and we all dive in and enjoy together as a family.

00:02:06So what I've done is some lightly curried mussels with some butternut squash, we've got

00:02:09some kale, and then we're going to finish that with some coriander, and then I'm doing

00:02:13a soda bread.

00:02:15Soda bread!

00:02:16Soda bread, which I didn't realise that, you know, the culinary queen of Irish cuisine was on

00:02:21today, and I would have just called that.

00:02:23So it's a store cupboard quick bread to make.

00:02:26Yeah, it's called with the real name.

00:02:27It's a like, like a soda bread.

00:02:29Yeah, yeah.

00:02:29So it's a pumpkin soda bread that you can make, you know, from start to finish, in 45 minutes,

00:02:34you'll be lathering that butter on and diving in.

00:02:36Nice.

00:02:37Look forward to that.

00:02:38Anna, you're taking Ashley back to the Shetland Lines with a nice sort of fishy taste of the

00:02:43sea.

00:02:44Yeah, nothing sounds delicious like a fishy dish.

00:02:49I'm going to do what I think is quite a clever trick in how to cook a beautiful piece of

00:02:55fish,

00:02:55so I'm going to cook it kind of wrapped in greaseproof paper like a pouch.

00:02:58It's going to have some burnt butter in there, some capers, some lemon zest, and I'm going

00:03:03to serve it with a kind of chopped seaweed and olive salad on top, and then a beautiful,

00:03:08I'm going to try to show you, Matt, how to make a perfect mash.

00:03:11Okay.

00:03:12All right.

00:03:13I'm going to try to show you.

00:03:14Because, like a bed I know.

00:03:15All right, but thanks for that.

00:03:16And, Andrew, you're spicing things up with a classic Sichuan dish.

00:03:19Yep, pre-Chinese New Year, we're going to do a thousand chili chicken.

00:03:23Nice.

00:03:23It's a plate of a lot of chili and not very much chicken.

00:03:27Excellent.

00:03:28But we also have steamed rice, and I'm going to tell you my secrets to just really

00:03:33simple, delicious steamed rice that everyone seems to get wrong.

00:03:35Rice cooker?

00:03:36Of course.

00:03:40Helen, not doing dry January?

00:03:43Well, I'm sure you'll be very surprised to know that I'm not doing dry January.

00:03:47The worst month to give up alcohol.

00:03:48Well, and also, I just think little and often.

00:03:51You know, the whole stopping for the whole month thing is never...

00:03:53I did do it once.

00:03:54How was that?

00:03:55Once?

00:03:56Once.

00:03:56Yeah, that was it.

00:03:57Yeah, yes, exactly.

00:03:59Well, what you got?

00:03:59So we have got, actually, reds, whites and a sparkling.

00:04:04OK.

00:04:04I know that, you know, New Year has been and gone, but when I saw your recipe, Andrew, with

00:04:11the chilies in, there's only one way to go with that.

00:04:13There really is only one way to go.

00:04:14So we have got bubbles.

00:04:15And we've got an English wine as well, which I'm really excited to share because it's new

00:04:19on the shelves and it's great value.

00:04:20OK, nice.

00:04:21Now, Ashley, you've done the show before, Food Heaven, Food Hell.

00:04:24What are you loving at the moment?

00:04:25Oh, well, I find it difficult to say what my food hell was because I don't like to be

00:04:29defeated by food.

00:04:31I like food.

00:04:31I am a foodie.

00:04:33My food heaven, I think at this time of the year when it's cold, I'm with you and I kind

00:04:37of like a big one pot thing.

00:04:39So something like a big venison casserole or something.

00:04:43OK.

00:04:43And also because on the school run, I quite often see roadkill.

00:04:46Oh.

00:04:47I quite often see, there's occasionally a deer or a pheasant.

00:04:50Where do you live?

00:04:51In the countryside.

00:04:55In the countryside, in the countryside, there's quite often a pheasant and I'm like, well,

00:04:58that seems like a waste.

00:04:59A few badgers.

00:05:00A few badgers, but I'm not going down that route.

00:05:03Anyway, my food hell would probably be, I'm not a fan of what I was going to call it graphic

00:05:07food, which is what it's like, thighs and ribs and armpits.

00:05:13Oh, OK.

00:05:14So, right, wings.

00:05:15Not an armpit, obviously.

00:05:17Ribs and thighs and wings and things like that kind of give me the fear.

00:05:21OK.

00:05:21Because I didn't eat meat for about 20 years.

00:05:24Mm-hm.

00:05:24So it's too graphic.

00:05:25Graphic.

00:05:26Graphic meat.

00:05:26Yes.

00:05:27I love graphic meat.

00:05:28Yes.

00:05:29But not roadkill, obviously.

00:05:32That's quite graphic in itself.

00:05:34I'm thrifty, though.

00:05:35I don't like waste.

00:05:37OK.

00:05:38Well...

00:05:39OK.

00:05:42Well, whatever Ashley gets, I'll be making something delicious at the end of the show,

00:05:45but will it be her food heaven, a comforting casserole with a rye and a veg?

00:05:49If so, I'm going to slow-cook venison shoulder in some port and some wine until it's melted

00:05:53and a mouth tender.

00:05:53I'm going to serve it with some butter-glazed carrots, some new potatoes, celeriac and a bit

00:05:57of cavallonero.

00:05:58Or will I take her to food hell and give it a bit of a Korean makeover, which I know

00:06:02you

00:06:03love?

00:06:03I do, yes.

00:06:04So hopefully that will convince her how delicious things like wings and ribs really are.

00:06:09If so, I'm going to make a spicy Korean sauce, which I'm going to slather all over some pork

00:06:13ribs and chicken wings.

00:06:14I'm going to serve it with a fiery bok choy and cucumber salad.

00:06:18There's no vote today, so we're putting Ashley's Shetland sleuthing skills to the test to win

00:06:22her dream dish by solving a culinary crime.

00:06:25There's a fun-loving criminal in the studio, but you're going to have to keep watching to

00:06:28find out who it is.

00:06:30Oh.

00:06:31Right, Richard, let's get cooking.

00:06:33OK, what do you want me to do?

00:06:34So, if you can get on to the soda bread, can we?

00:06:37So you don't want to do it in front of Anna?

00:06:40Completely 100%.

00:06:40So if you can get on that for me, everything that you've got there is, I think, a store-covered

00:06:44ingredients.

00:06:45You've got plain flour, touch of honey, you've got the bicarbonate of soda, some salt and

00:06:50some pumpkin seeds, and some buttermilk, but you could use yoghurt in there.

00:06:55Anna was telling me just before that you could use milk, use a little bit less, but put some

00:07:00lemon juice in there as well to bring it all together for the sourness.

00:07:02It's just what you said, isn't it?

00:07:03That's true, yeah.

00:07:04It's a chemical reaction with the bicarb.

00:07:06It needs acid, but milk is obviously runnier, so you just need a little bit less milk and

00:07:11just some vinegar or lemon juice.

00:07:12I quite like seeing you quite nervous.

00:07:15Oh, I am a little bit.

00:07:17When I handed the recipe in, I didn't expect you to be sitting there.

00:07:20It's like having Delia Smith sitting there.

00:07:23It's my favourite bread, so I'm going to love it.

00:07:26Good.

00:07:27So whilst you're getting on to that, it's literally one of those things.

00:07:30You're going to have all those, bring it all together, make it into...

00:07:33It's almost like making a savoury scone.

00:07:36So bring it all together.

00:07:37It'll be quite wet.

00:07:37Use a little bit of extra flour to shape it, and then just do a nice cross in the middle

00:07:41to let it breathe as it bakes, 200 degrees, 25 to 35 minutes until it sounds like a drum

00:07:46on the bottom.

00:07:47Okay.

00:07:48So what I'm going to be getting on with is my beautiful mussels.

00:07:51Now, I love mussels, especially coming from Norfolk.

00:07:53I think they're the best mussels in the world, especially when the water gets colder, they

00:07:56get plumper, they get richer, they're delicious.

00:07:58But I think a lot of people are scared at making them at home, so I wanted to kind of

00:08:02break

00:08:03that down, because I think classically you have a big pan on, and you're meant to get

00:08:06it raging hot, put the mussels in, put your wine in, and it all kind of spurts everywhere

00:08:09and you put the lid on, whereas we're doing it slightly differently.

00:08:12So just in the bottom, I've got some onions, garlic, and I've got some butternut squash

00:08:16that's just starting to sweat down with a little bit of oil, and once they get all

00:08:20nice, soft and tender, we're going to add some cider in here.

00:08:24I like cider, but just after Christmas, you might have some white wine, you might have

00:08:27some prosecco, you might have some bubbles left over, or beer.

00:08:30So I kind of grab whatever I've got left over and pop it in, but cider is a classic

00:08:34combination.

00:08:35So pop that in, and you want that to come up to the boil.

00:08:39I think people are scared of mussels because it can make them very ill.

00:08:44I'll talk to everybody in three days.

00:08:46But I think that's it.

00:08:48I think it's just learning about looking after them.

00:08:51Like I always think, if you treat a butternut squash like you would want to be treated,

00:08:55you're going to treat it with respect, or if you're the flower, you treat it like how you

00:08:58would want to be treated, and it's the same with mussels.

00:09:00So if you care for them and nurture them...

00:09:02I'm here.

00:09:05I'm to season.

00:09:07Well, you normally go there and come here.

00:09:10Yeah, go on.

00:09:11So I think if you look after the mussels like you would want to be looked after, right?

00:09:14So you get in the mussels, go to your local kind of fishmonger in Norfolk, you go on

00:09:17the side of the road, they'll have the shacks on the side of the road, get them, keep them

00:09:20nice and cool, then submerge them in cold water with some flour on top.

00:09:24And so what that'll do is when they sit there...

00:09:26Do you want a tip?

00:09:28So we had a Portuguese chef on a while ago, Enrique, Enrique, and he puts his shellfish

00:09:38in sparkling water.

00:09:39And it makes them open, and then spit out the grit.

00:09:42Which is amazing, but we can't all afford sparkling water to put them in.

00:09:46I want to hear the flower tip.

00:09:48What about the flower tip?

00:09:49So this is quite an old-fashioned Norfolk term.

00:09:51So what you do, you put the plain flour on it, and then you let them sit there.

00:09:54So again, as it breathes, it kind of takes the flour in, and then it'll spurt it out,

00:09:58and it kind of helps clean them.

00:09:59So it kind of gets a lot of that impurity and some of the grit out of them.

00:10:02So it kind of breathes it in and pushes it out.

00:10:04So you can either put them in your garage, because it's nice and cold at the moment,

00:10:07or put it in your fridge.

00:10:08But they'll keep for about four days, but just keeping it in that water,

00:10:11and keeping them going round.

00:10:12Water and flour?

00:10:14Do you change the water, or you just do it once?

00:10:15No, for a couple of days, I think it's fine, because you want that flour to come in

00:10:18and then come out again.

00:10:19Then give them a good old rinse-off afterwards, and it does make it a lot more cleaner.

00:10:23Last question.

00:10:24Do you mix the flour and the water together, and then pour it on the muscles?

00:10:27No, just sprinkle it over and give it a mix around, and then it'll slowly but surely

00:10:29go all the way through.

00:10:31So whilst you...

00:10:31Do you remember that?

00:10:33So what...

00:10:33But also, they can be quite scary in looking at.

00:10:35So you want to take the beards off and give them a good scrub.

00:10:37The beard is what kind of connects it to the rope, or kind of to the rocks.

00:10:41So you want to pull that off to get it out of the way, because it's not particularly edible.

00:10:44And then you want to make sure, if you've got any open ones...

00:10:47Now this is where we all freak out with an open one.

00:10:49So all I like to do when I'm doing it, and I do buck and bucket loads of them at

00:10:52Benedict's,

00:10:53give them a little tap, and if they then start to move in like that one,

00:10:56and they close up, it means they're still alive and they're still good to use.

00:10:59If they don't, just discard them.

00:11:00But they're really great value for money, and they're a great source of protein.

00:11:04Yes, they are.

00:11:05Yeah, the other day.

00:11:06So that then comes up to the boil.

00:11:08We now put our muscles in here, and you see there's no big rage and bubbles and all the rest

00:11:12of it,

00:11:13and we're all freaking out.

00:11:14It just goes in quite quietly.

00:11:16Get that kale in there.

00:11:17This is the time of year for kale, I feel.

00:11:20So we kind of mix them all around and put them in, and pop the lid on, and that should

00:11:25be about two to four minutes,

00:11:26just for it to then all cook down and then all open up, and then we'll add a little bit

00:11:30of cream,

00:11:31a little bit of lemon juice, and some butter as well.

00:11:34Do you want the stalks of the coriander, or not?

00:11:38Yes.

00:11:39Yeah, finely shredded?

00:11:40Yeah.

00:11:41Okay.

00:11:41So whilst we're doing that, the one thing I have done, I forgot, is my lightly curried element.

00:11:46Oh, okay.

00:11:47So we're just going to add in our mild curry powder and our turmeric powder.

00:11:50So I like to use mild curry powder.

00:11:52If you want it a lot hotter, you can put some fresh chillies in there and kind of give it

00:11:56a real good boost,

00:11:57but I like to just have that mild flavour going over,

00:12:00and I love this because it's one of those big one-pot wonders where you put it around the table

00:12:04and everyone can dive in.

00:12:05My kids love it.

00:12:06Yeah.

00:12:07Cheap, accessible, don't go to them supermarkets and get those, you know, the ones in a backpack bag.

00:12:12Oh, the pre, yeah, no, no, no, no, no.

00:12:13You know, I don't even know what that does or how they do that, but yeah.

00:12:16So put them in there, give them a good stir.

00:12:17You can already see they're already starting to open, and that's exactly what we want,

00:12:21and it's not stressing anyone out.

00:12:23Okay.

00:12:23So what else is going on in your world?

00:12:25How's Benedict's?

00:12:26Good, good, yeah.

00:12:27It's been a good year.

00:12:29It's a difficult year for hospitality.

00:12:31I think we're all kind of trying to find a new path that works for all of us, but overall,

00:12:35I'm really happy with it.

00:12:36It's going great.

00:12:37Good.

00:12:37And we're kind of going into events now and kind of cooking in people's houses just for small groups, which

00:12:42is great.

00:12:42So we're making that connection with customers and kind of really going into their environment instead of them coming into

00:12:47our environment, which has been lovely.

00:12:49Nice.

00:12:50And you've, I think you've just retained three AA rosettes for the ninth year in a row.

00:12:56Yeah, I did.

00:12:57Congratulations.

00:12:58Thanks so much.

00:12:58Yeah, yeah, yeah.

00:12:59Hard work, right?

00:12:59Yeah, that's a good one.

00:13:01Yeah.

00:13:01Clap, everyone.

00:13:02Clap.

00:13:02Thanks so much.

00:13:04Yeah, so we did.

00:13:05Just after we first opened, because we turned 10 this year, we managed to get the three rosettes quite quickly

00:13:09afterwards, so it was really great.

00:13:10But I remember when they first came in.

00:13:12They came in about a week after we opened, and they came in and had it, and I got my,

00:13:15you know, I got my two rosette plate,

00:13:17and I was so grumpy about going straight in with two that it irritated me so much that my daughter

00:13:21then used it as a breakfast plate until I got my third one.

00:13:25And then I put it on the wall, but yeah, we've had it ever since.

00:13:28Don't tell you, I ate.

00:13:29And how's the, how's the modelling?

00:13:32Ah, thanks for asking.

00:13:33Thanks so much.

00:13:34It's good.

00:13:34There might need some clothes that I'm kind of helping design and being involved with for 2026, which is quite

00:13:39exciting.

00:13:40So, yeah, kind of trucker inspired, I think.

00:13:43Really?

00:13:44Yeah.

00:13:44That's kind of the look you give.

00:13:45Those are the vibes I'm getting.

00:13:47Yeah, and I think, but it's quite fun.

00:13:49But do you know, like, in our industry, it's really creative, right, and you talk to amazing people.

00:13:53So to actually go in this realm and start talking to different people about clothes and kind of what people

00:13:57like and what they don't like,

00:13:58it's been really interesting, and it's a great project for my wife and myself to get involved with.

00:14:02So I'm really enjoying that.

00:14:03So you can now see all my beautiful muscles have started to open.

00:14:06Come and smell.

00:14:06All right.

00:14:07So butter goes in now.

00:14:08Mm-hmm.

00:14:09That's not really smelling.

00:14:10You just...

00:14:11Oh, sorry.

00:14:14Then we just...

00:14:15Telly, innit?

00:14:15They don't know.

00:14:17Yeah, lovely.

00:14:20Nice.

00:14:21So we just add in a little bit of double cream that you might have left over from kind of

00:14:25your Christmas pudding and all of that.

00:14:27So we add that in, a knob of butter, a good squeeze of lemon juice, and let that all come

00:14:31together.

00:14:31Now, this is great because it's basically a sauce in the bottom.

00:14:35You can dip all of this in, and it all comes together beautifully.

00:14:38I'm going to whack a handful of your coriander.

00:14:43And my kids love it.

00:14:44You know, like, without sounding all Norfolk, they love it.

00:14:47But they love it.

00:14:48We put it in the middle of the table.

00:14:49It's steaming away.

00:14:50It's cold outside.

00:14:51The log burner's going, and we all dive in.

00:14:53I think there's nothing more exciting.

00:14:55It's painting a beautiful picture.

00:14:56At the Bainbridge household.

00:14:58Yeah.

00:14:58Do your kids actually like muscles?

00:14:59Yeah, they do.

00:15:00That's good.

00:15:01Yeah, yeah, yeah.

00:15:01Yeah.

00:15:02They love it.

00:15:02And also, you know, just gone the last winter, or the autumn, we were picking all these wild

00:15:07mushrooms.

00:15:07My children are so much into picking wild mushrooms.

00:15:10We must have picked about 25 kilos of mushroom this year.

00:15:12And it's just absolutely cool.

00:15:14Really?

00:15:1425?

00:15:14Yeah, yeah, yeah.

00:15:15My wife is kind of the queen mushroom picker, but my children get right stuck involved and

00:15:19do it.

00:15:19It's great.

00:15:20And it's free.

00:15:22It's free.

00:15:23The labour and the mushrooms.

00:15:25Yeah, yeah, totally.

00:15:26But we didn't take them to the restaurant.

00:15:27My kids ate them all, which is great.

00:15:29So, we should flag that it is quite dangerous to pick around.

00:15:33It is really dangerous.

00:15:34You need to know what you're doing.

00:15:35But my wife knows four or five different types, and they're the only ones that we ever

00:15:39go to.

00:15:39So, if you do pick wild mushrooms, pick the ones that you are 100% sure on, ask questions

00:15:43about them, and then you can enjoy them.

00:15:45Yeah.

00:15:46We ate them on toast.

00:15:47We make a stew out of them.

00:15:48Oh, it's incredible.

00:15:49Oh, how nice.

00:15:50If you want to try Richard's Mighty Muscles at home, you can find the recipe at bbc.co.dk

00:15:55forward slash Saturday Kitchen, or scan the QR code, and it will take you straight

00:15:59to this dish.

00:15:59Right, is that enough butter?

00:16:01Oh, I love that.

00:16:02So, then, now you've got our beautiful mussels.

00:16:04You saw how quick and easy that was.

00:16:06We're literally going to pour that in there.

00:16:08See that beautiful sauce.

00:16:09Did you get the coriander?

00:16:10Yeah, I'll put some in, and I'm now going to finish it with some coriander.

00:16:12Okay.

00:16:13So, this is kind of, oh, you know, that steam coming off, that butternut squash for the

00:16:17sweetness, that curry kind of, um...

00:16:20You love the mussels, don't you?

00:16:21I love it.

00:16:22You're loving these mussels.

00:16:23Norfolk, I'm very excited about these mussels.

00:16:25Because I think this is perfect for January, there's no stress, we've all worked really

00:16:29hard.

00:16:29This now makes it super easy and accessible to make.

00:16:32It's delicious, um, and it's the pride of Norfolk.

00:16:34I love a Norfolk mussel.

00:16:36Okay.

00:16:36Right.

00:16:37So, just finishing off with a little bit of fresh coriander.

00:16:39Like I said, if you want it spicy, um, you could just add some fresh chilli on there.

00:16:43But that is my beautiful, um, lightly curried mussels, lightly curried morster mussels with

00:16:49our homemade soda bread.

00:16:51Well done.

00:16:52Well done.

00:16:57Right, that smells delicious.

00:17:00Okay, inbound.

00:17:01Let's put that in the middle.

00:17:04And there's some delicious bread and with the mussels.

00:17:08If you take one mussel and then you kind of eat that first mussel, then you use that as

00:17:11a pincer to go in and get the other mussels out, then you don't have to get dirty hands.

00:17:15That's one of my favourite things.

00:17:16Do you know what I mean?

00:17:17Yes.

00:17:17Thank you for the admin chat.

00:17:19I think this is exactly how you should eat the mussels.

00:17:22I agree.

00:17:22I agree, I agree, I agree.

00:17:24Helen.

00:17:25Yes.

00:17:25What's going on in here?

00:17:26So, we, this one, as you rightly said, a cider would work brilliantly with this.

00:17:31For wine, this is Gruneweltliner.

00:17:34This is from Morrison's, £10 from their The Best range.

00:17:37And it's an Austrian Gruneweltliner.

00:17:40Yeah, yeah.

00:17:40And so, that's the grape and this is made by, I think, one of the best winemakers for

00:17:46this particular grape in Austria, Marcus Huber.

00:17:49And it's got this almost like a kind of peach and white pepper tang going on.

00:17:55So good.

00:17:57So, yeah.

00:17:58So, you need a little, so it has actually got a little gentle spice to it as the wine.

00:18:02I thought I could smell curry, but it's this.

00:18:04It's not.

00:18:04Yeah, there's no curry in there.

00:18:07But, yeah, hopefully, just that little touch of pepper picks out the spice in there.

00:18:11And I love Austrian wines.

00:18:12And I think that, and it just would work perfectly with that.

00:18:15Yeah, so clean and fresh.

00:18:15And you imagine this January is cold outside, and you've got this steaming away and a bottle

00:18:19of this.

00:18:19Yeah, exactly.

00:18:20Perfect way to start the year.

00:18:22Really nice.

00:18:22Very nice, that helps.

00:18:24Glad you like it.

00:18:25I like one of those.

00:18:27How is it going down over there?

00:18:29Does anyone try something?

00:18:30Anna, do you want to try some soda bread?

00:18:31Yes, please.

00:18:32Let us know what you think.

00:18:34How come I'm only allowed the soda bread and no muscles?

00:18:37You can have muscles if you want.

00:18:38Do you want muscles?

00:18:38Yes, please.

00:18:39Come serve me.

00:18:41It's really good.

00:18:42How is it?

00:18:43Is it right?

00:18:44Really lovely.

00:18:45I love the pumpkin seeds in it.

00:18:48Really delicious, because the texture is so lovely and soft, and there's those little surprises,

00:18:52those crunches in there is a great idea.

00:18:54Oh, good.

00:18:54And I think that's the big thing, is how quick and easy it is to make a soda bread and

00:18:59kind

00:18:59of bring it together with store cupboard ingredients, and it's not like a sourdough or things with

00:19:03lots of processes.

00:19:04You can make it all together as a family in the oven, 40 minutes, you'll be lathering that

00:19:08butter off.

00:19:09You made it all look so effortless.

00:19:10Don't we?

00:19:12How can you do?

00:19:13I know.

00:19:15It's carnage in my kitchen if I was making this, and you can bread.

00:19:18You just whipped up that bread, and just, there it is.

00:19:21Amazing.

00:19:21What are you cooking in a bit?

00:19:23I'm going to teach you how to make mashed potato, because I've seen you before, and

00:19:27I don't think you do.

00:19:29And how will we be rounding off today's menu?

00:19:31Will it be Ashley's idea of food heaven, venison chestnut casserole, with an array of winter

00:19:36veg, or will it be her food hell, Korean-inspired chicken wings and ribs, both delicious.

00:19:41And we've also got a fantastic dish from Andrew to look forward to as well.

00:19:45Right, let's catch up with Rick now in Thailand, and he's visiting a market where they walk

00:19:50whatever you want.

00:19:56Now this is something I've never quite seen anywhere else in the world, not on this scale

00:20:01anyway.

00:20:03Well, I first came here 20 years ago.

00:20:05It's changed a bit.

00:20:06I think all the burners were over there then.

00:20:09But the thing that I really loved about this restaurant, well, I suppose you could call

00:20:13it a restaurant.

00:20:14You might actually call it a supermarket, because basically, you go right down the end there,

00:20:18and choose your fish, and choose your vegetables, then they can't bring it all back here and

00:20:24cook it for you.

00:20:25They give you a sort of suggestion of how to cook it, but generally, it's just left up

00:20:29to the chefs.

00:20:32Well, it's a tourist attraction, no doubt, inspired by, guess who?

00:20:36Yes, that's right, the Chinese.

00:20:38So what you do is to select what you fancy from the fish market.

00:20:42Maybe a grouper, maybe a few of these freshwater prawns, and some blue swivel crabs.

00:20:48And possibly a mud crab.

00:20:52Basically, you buy whatever takes your fancy, then you go out to the checkout and be prepared

00:20:56for a pretty serious bill, because it ain't cheap.

00:21:01From what I could make out, beautifully done split prawns with turmeric, clams in oyster

00:21:07sauce, the meat from the mud crab, cooked with egg and more turmeric was brilliant, and

00:21:14steamed blue swimmers.

00:21:16And finally, the grouper, hard-fried, the most common way over here.

00:21:22It's a place definitely worth a visit, but maybe just the once.

00:21:26It was all a bit big and overwhelming.

00:21:30More on my scale was Sum Tum Thai.

00:21:33We call it green papaya salad.

00:21:35Pounded chilli and garlic, then dried shrimp.

00:21:38Now, this was cooked by Sharon C., who was taught by her mum.

00:21:42That's very rare to find in a five-star hotel.

00:21:45She's added peanuts, chopped-up French beans and tomato, which she gently bruises.

00:21:52This salad would be in my top five dishes in Asia.

00:21:56Then palm sugar and fish sauce.

00:21:59When you see fish sauce, then lime juice isn't too far behind.

00:22:03The key to it all is shredded green papaya.

00:22:06This salad is so refreshing, sour and hot.

00:22:11Paradoxically, all that chilli and sourness seems to cool you down in a hot and steamy climate.

00:22:17It makes the perfect accompaniment to a very famous curry here in Thailand.

00:22:25That is very, very nice indeed.

00:22:27It's a massimen curry.

00:22:28It's really quite mild, which is unusual for Thailand.

00:22:32It's origins, actually, are India, and massimen means Muslim curry,

00:22:35but it's a very typically Thai dish now.

00:22:39And it partners very well, I think, this papaya salad, which, of course, is searingly hot.

00:22:44But like all eating in Thailand, everything comes together,

00:22:48and you just take what you like and actually balance things yourself.

00:22:52When I got home, I decided to make this curry the way Sharon C. taught me, using chuck steak.

00:22:59In goes some coconut milk, a couple of whole cinnamon sticks.

00:23:05And the thing that really matters to me are these black cardamoms.

00:23:08And they're not like the green cardamoms.

00:23:10They've got a lovely smoky flavour, which will come out in the final dish.

00:23:14I'm going to add a little bit of salt, some water, and finally, a teaspoon of salt.

00:23:22I'm just going to stir all that lot in now.

00:23:25So now I'm going to roast or dry fry, pan fry these ingredients without oil.

00:23:32First of all, some chillies, Kashmiri chillies, and then some whole coriander seeds, and then some cumin seeds.

00:23:39I mean, the point of roasting all these is it just gives it an incomparable toasty flavour, the curry.

00:23:46And you can buy, sorry, that was mace in there then.

00:23:49You can buy musselman curry paste, but you can't beat doing this sort of thing yourself.

00:23:55It really makes so much difference.

00:23:57Some cloves in there, there, some cinnamon, and finally some cardamom seeds.

00:24:01These are the seeds from green cardamoms this time, not the black cardamoms that I used earlier.

00:24:06I always think, like, a good meat curry needs toasted spices, but generally for a fish curry,

00:24:13I favour not toasting them, just having it a bit more aromatic.

00:24:17So that's really hot.

00:24:18So now I'm going to tip those into a spice grinder and grind them all up.

00:24:23There we go.

00:24:24Right now, give them a grind.

00:24:30I fried off onion and garlic, and then I add the all-important shrimp paste.

00:24:35Not different, really, to adding anchovies in the Mediterranean meat stew.

00:24:40Then in go those ground spices, which I mix in with the fried onions and garlic,

00:24:44and put that into the food processor.

00:24:47I add chopped lemongrass, slices of ginger, and finally coconut milk, then blend.

00:24:55The beef has been gently simmering in that mixture of coconut milk, cinnamon, and cardamom for nearly two hours,

00:25:01so it's pretty tender.

00:25:02I remove it and add some potatoes, which need to cook for about 15 minutes.

00:25:07So in with this wonderful, wonderful musselman paste.

00:25:13Stir that all the way through, like that.

00:25:17And now some tamarind.

00:25:19Now, this is actually what I call tamarind water, so I've taken the paste, which quite often has seeds in

00:25:24it,

00:25:24mixed it with a bit of water and put it through a sieve.

00:25:28Next, more coconut milk.

00:25:29It's a really important part of this curry.

00:25:33In with that.

00:25:34And now some palm sugar, about, well, a large teaspoon, I'd say, maybe a bit more.

00:25:40And now fish sauce, of course.

00:25:44Here we go.

00:25:45And now to return the meat.

00:25:56So I'm putting in some fresh basil just torn up and some peanuts, whole peanuts.

00:26:01Just gives a lovely little crunch right at the end.

00:26:04So there it is, the musselman, or masselman, curry.

00:26:07A Thai dish, no doubt, but one that would not exist today had it not been for those early Arab

00:26:13traders

00:26:14who introduced Muslim curries and spices to Thailand.

00:26:23Thanks for that, Rick.

00:26:24Right, Ashley, you said you wanted to do so with aubergines.

00:26:27Yes.

00:26:28Because you don't like them spongy.

00:26:30I don't know what to do with them.

00:26:32You don't like them?

00:26:32I kind of get defeated by an aubergine and I'm angry about that.

00:26:35Don't be angry, it's just an aubergine.

00:26:37OK.

00:26:37OK, so I've got this little recipe.

00:26:40So this is a Sicilian-inspired recipe.

00:26:44This is involtini.

00:26:45So I'm going to make some little rolls with the aubergine.

00:26:50So I think...

00:26:51Emily, stop me if I'm wrong over here, Chef.

00:26:54Don't worry, we will.

00:26:55Yeah, I know.

00:26:55OK, I think the thing with aubergines is that if you hit them with too much oil, they're

00:27:02just going to absorb.

00:27:03So you could put them in a pan with a lot of oil and they're just going to keep on.

00:27:07Yes.

00:27:08And then we're just going to grill those on both sides and that's going to cook them.

00:27:13A couple of minutes on each side.

00:27:15They do lose their thickness.

00:27:17They do.

00:27:17And then we're left with that.

00:27:19We're for a thin aubergine.

00:27:22Right.

00:27:23So those are the aubergines.

00:27:24Right, I'm going to make a very quick tomato sauce.

00:27:27I've got some garlic, rosemary, a bit of basil and then just some tinned cherry tomatoes.

00:27:35Tinned cherry tomatoes?

00:27:36Tinned cherry tomatoes.

00:27:38I made my own tomato sauce this year.

00:27:40Have you really?

00:27:41Yes.

00:27:41With my own tomatoes from our greenhouse.

00:27:44OK, but it tastes good.

00:27:45They were amazing.

00:27:46Absolutely beautiful.

00:27:48And we got them to really late in the year, to the end of November or something.

00:27:51That's quite unusual to be getting tomatoes that late.

00:27:54Keep a warm greenhouse.

00:27:55Yeah.

00:27:56That's good.

00:27:56Right, so we've got a tomato sauce.

00:27:58You cook that down until it looks like that.

00:28:00I'm going to swap those over.

00:28:02And that will take about 40 minutes an hour.

00:28:05You can add a little bit of sugar if it needs a little bit of sweetness.

00:28:09And then bring these aubergines over here.

00:28:13I'm just going to, basically, I've got some noodles, OK, some thin vermicelli.

00:28:17I'm going to chop up some basil and a little bit of mint.

00:28:20And then I'm going to fill the rolls with the herbs and a little bit of ricotta and the noodles

00:28:27and some parmesan.

00:28:29And then we'll get to that in just a minute.

00:28:33Right.

00:28:33Noodles rather than pasta.

00:28:35Well, same, same.

00:28:36Right.

00:28:36Vermicelli noodles.

00:28:38Just all very sort of fine angel hair pasta.

00:28:41They call pasta noodles in America, don't they?

00:28:44Yeah.

00:28:44They do.

00:28:46Thanks.

00:28:47Instead of spouting her knowledge.

00:28:51So, listen, tell us about Shetland.

00:28:53Yeah, well, obviously, I'm not going to give any spoilers.

00:28:55No, no, no, no, no.

00:28:56Because there are people that will want to watch it box set.

00:28:58Absolutely.

00:28:59And watch it one after the other.

00:29:00There were a few people that enjoyed having to wait, but other people that didn't like having to wait.

00:29:06And they're waiting to watch it all in a one-er.

00:29:09Yeah, let's not do that.

00:29:10So, let's, yeah, tell us about what's it like sort of living and working up there.

00:29:13Well, it's a beautiful place to film.

00:29:15It's absolutely glorious.

00:29:18The weather is, obviously, does its own thing and we have to fit in around that.

00:29:23Yeah.

00:29:23It's one of these places that I'd never been to until I started filming there.

00:29:27It's beautiful.

00:29:27Oh, it's kind of, it's bleak but beautiful at the same time.

00:29:31And I think that Shetland is the star of the show, really.

00:29:35And I think we just all sort of fit in around it.

00:29:37And there's quite a lot done for us already with that landscape, isn't there?

00:29:42Well, it's moody.

00:29:43It lends itself to quite a dark murder drum.

00:29:48Yes, yes, yes, it's quite noir, they call it.

00:29:51Certainly not a cosy crime, is it?

00:29:53Er, no, it's not and that's, that's kind of why I love it.

00:29:57Yeah.

00:29:57Because, um, because the plots, like I said, they're very dark.

00:30:01Yeah.

00:30:02And they're not entirely what you'd expect from, from a, um, a BBC...

00:30:06No, I, I, I mean, the scripts are always amazing, I have to say.

00:30:10They're always, every year we, we get there, but I, I tend to not know who the, the murderer

00:30:15is because I, for the first three episodes we get there and we do the first block and

00:30:20I always like to try and work it out myself.

00:30:22So when you get there, do you go, oh, no way!

00:30:25I did the first year, I didn't see that one coming.

00:30:28Right.

00:30:28But, um, but this year I did, I did a bit better, actually.

00:30:32I was kind of, I'm, I'm obviously becoming better as a detective, I think.

00:30:36Maybe that's because I sit up in Shetland in the evenings, uh, watching true crime and felting.

00:30:42Felting?

00:30:43Felting.

00:30:44Well, this is a hobby that I took up, er, when I was in Shetland, um, Stephen Robertson

00:30:49has a sheep.

00:30:50Who's he?

00:30:50Who plays Sandy.

00:30:51Okay.

00:30:51Yep.

00:30:52He has his own small holding and he's got these beautiful moorot sheep.

00:30:57And I got some, er, wool from him.

00:31:01And...

00:31:02I was not expecting this, Chad.

00:31:03No, I know.

00:31:03Okay, so Sandy actually keeps sheep.

00:31:05He does, yeah.

00:31:06And he got me this beautiful brown, er, sheep wool.

00:31:10Not a fleece, because it was just the wool.

00:31:11Yeah.

00:31:12Covered in, quite frankly, faeces and urine.

00:31:14Nice.

00:31:14And twigs and leaves and things.

00:31:17And I had to wash it before I was to do anything with it.

00:31:20Little did I know it was going to, like, take me hours.

00:31:22There were, my, my colleagues were phoning me up, going,

00:31:24Ashley, are you coming to the pub?

00:31:25And I'm like, no, no, I can't.

00:31:27I've got to, I'm, like, rinsing out the sheep wool,

00:31:29my whole flat smelling of, as you can imagine.

00:31:34It sounds horrible.

00:31:35I know.

00:31:35But it was quite, it was quite therapeutic.

00:31:36I liked it.

00:31:37This is a bit of me.

00:31:38I mean, stuff like this.

00:31:39You had to use, you had to use a bit of feraliquid on it

00:31:41to try and get the smell out, to get rid of the grease

00:31:43and the lanolin and wash it several times and dry it

00:31:46and wash it several times and dry it.

00:31:47And what you do is, you get a little, um, sort of piece

00:31:51of material and you, you've got a special needle.

00:31:54Mm-hmm.

00:31:55Are you still with me?

00:31:56I am.

00:31:56Yeah, yeah, yeah.

00:31:57Yeah, do I look like I've seen some?

00:31:59A little bit.

00:32:01Other people are wild swimming in Shetland.

00:32:04The rest of the crew are wild swimming and paddle boarding

00:32:06and I'm sitting there watching true crime felting.

00:32:09But anyway, yes, I made a nice little, uh, Scottish Highland scene

00:32:13when I was there.

00:32:14When you first said that's what you were doing,

00:32:16I pictured the old fuzzy felt.

00:32:18Yes, exactly.

00:32:20They're making a fuzzy felt feature.

00:32:22I was like, okay.

00:32:23Yeah, no, no.

00:32:25Very therapeutic.

00:32:26Yeah, it was one of these sort of therapeutic activities.

00:32:28Some people were knitting, there were a few of the crew

00:32:30that were knitting and, yes.

00:32:32Okay.

00:32:33So that's a very wholesome.

00:32:34Yes, it was very wholesome.

00:32:35Do you let loose?

00:32:36We do let loose.

00:32:37There are a couple of wonderful pubs in Shetland

00:32:40and we all frequent them on a Saturday night.

00:32:43There's a great deal of camaraderie.

00:32:45Quite often there's a bit of fancy dress going on.

00:32:47We have themed fancy dress nights.

00:32:50The pub in the show, it looks divine.

00:32:53The pub in the show is absolutely charming.

00:32:55Not however on Shetland, I hasten to add.

00:32:58The magic of television and all that.

00:33:00Yeah, yeah.

00:33:00Which is one of the things that quite a lot of the Shetlanders

00:33:02get a wee bit irked about.

00:33:04They say, but you walked along that street there

00:33:06and I know there's not a pub on that street.

00:33:09Secret pub.

00:33:10But we always just say that, quite frankly,

00:33:13we can't afford to film on Shetland for that amount of time.

00:33:16For that amount of time, yeah.

00:33:18Is the police station as high-tech as it looks?

00:33:20Is the what?

00:33:20The police station.

00:33:21Is it as high-tech as it looks?

00:33:23Well, not really, because we've still got a blackboard, haven't we?

00:33:26We've still got that.

00:33:26Yeah, but the outside is quite a new building, isn't it?

00:33:29No, that's the mortuary.

00:33:31Oh.

00:33:34I do watch it.

00:33:36I do.

00:33:36You're a super fan as well, you told me.

00:33:38I know, but in my head I thought it was like this super new modern building.

00:33:41No, the police station is quite an old kind of granite building.

00:33:45Okay.

00:33:46I'll have to watch it again.

00:33:48Right, I will.

00:33:49Right, anyway, I made things.

00:33:51A bit more tomato, let's get some mozzarella over that,

00:33:55and then that gets baked.

00:33:57Matt, that looks gorgeous.

00:33:58It looks amazing, it really does.

00:33:59Is that a compliment?

00:34:00Mm-hmm.

00:34:01It was a mistake, I'm sorry.

00:34:02I can't believe you can concentrate on that while I was whittering in your ear about...

00:34:06Can't, I'm just upset.

00:34:07...fancy dress and felting.

00:34:09I'm upset, I got the police station and the morgue mixed up.

00:34:13Right, so let's get that in there.

00:34:15Ashley, can I ask you a question?

00:34:17Yes.

00:34:17So I love, I love a murder mystery, right, and I love crime programmes and stuff,

00:34:21and I always worry about the actors who are involved in doing it,

00:34:24because it can be a rabbit warren that you kind of disappear down, don't you?

00:34:28Or do you, like, you know, do you kind of live and breathe it

00:34:32for the time you're on Shetland,

00:34:33or is it very different and kind of disassociated from each other?

00:34:36I must admit, because I'm on my own up there,

00:34:39in between my felting and my fancy dress nights,

00:34:42I do go down a little bit of a rabbit warren,

00:34:45and I do kind of end up finding myself gravitating towards programmes

00:34:50that pertain to the world that I'm in.

00:34:53Yeah, yeah.

00:34:53You know, true crime shows and things like that,

00:34:57but I do tend to switch off a little bit and watch a bit of reality television

00:35:00without guilt, I hear that.

00:35:02Yeah, quite right, too.

00:35:03Yes, yes.

00:35:04It's a bit heavy otherwise, wouldn't it?

00:35:05Oh, aye, yes.

00:35:06And then, oh, sorry.

00:35:08Right, that's very hot.

00:35:09All that what?

00:35:09Murder.

00:35:13That would end the oven for about, sort of, 30 minutes or so.

00:35:17It's very hot, be careful.

00:35:18Right, OK.

00:35:18You tell me that.

00:35:19How will I be rounding off today's show?

00:35:20Will it be Ashley's Food Heaven, a winter-warming casserole?

00:35:23If so, I'm going to slow-cook venison shoulder in some port and some wine

00:35:27until it's melted the mouth tender.

00:35:28I'm going to serve it with some butter-glazed carrots,

00:35:30some new potatoes, celeriac and a bit of cablo-nira.

00:35:33Or her idea of Food Hell, which, frankly, is a lot of people's heaven,

00:35:37whips and...

00:35:38Whips?

00:35:38Ribs?

00:35:39Whips?

00:35:41If so, I'm going to make spicy Korean sauce,

00:35:44which I'll slather over pork ribs and chicken wings,

00:35:47and I'm going to serve with a fiery bok choy and cucumber salad.

00:35:50Stay tuned to see how she'll detect her own fate.

00:35:53How's that?

00:35:54Really good.

00:35:55Nice, not oily?

00:35:56No, not at all.

00:35:57Not spongy?

00:35:57No, it's really lovely.

00:35:58Good.

00:35:59Really good.

00:35:59You're welcome.

00:36:00Right, let's head outdoors now with Hairy Bikers,

00:36:03and they're going back to basics with a couple of wood-fired treats

00:36:06in the forest.

00:36:15We're borrowing Chris's outdoor kitchen to cook up an epic woodland feast.

00:36:21A root vegetable tray bake with sage and onion stuffing balls.

00:36:25And a three cheese tear and share on the side.

00:36:30It's an old cliche, but for me, Kingy, wood-fired ovens means bread.

00:36:34Ooh.

00:36:35She would do a smoked cheese tearing and sharing.

00:36:39I'm going to do some roasted veggies as well.

00:36:42Starting off with the stars of the show, the veggies.

00:36:46We're using carrots, celeriac and beetroot cut into wedges.

00:36:51For my cheesy dough balls, I'm using my tried and tested pizza dough.

00:36:56Do you know what's my classic go-to lockdown white bread pizza recipe?

00:37:01500 grams of flour, 300 ml of water, one of sugar, two of yeast, and three of olive oil.

00:37:09Perfect.

00:37:11Knead the dough until it's smooth, soft, and springy.

00:37:15Simple.

00:37:16Nice, huh?

00:37:18It's important to cook the beetroots separately to avoid the colour bleeding into the other vegetables.

00:37:23I've got the celeriac and the carrots in one, beetroot in the other, cover it in salt, a bit of

00:37:29oil.

00:37:30And a few sprigs of thyme for good measure.

00:37:33When the pizza dough is ready, brush with oil.

00:37:36I'm going to use the old shower cap routine, Kingy, to leaven it.

00:37:40It's brilliant, isn't it?

00:37:41Keeps the dust out, keeps the heat in.

00:37:43I'm just going to put that by the pot belly to double in size.

00:37:45Lovely.

00:37:46The veggies are almost ready for the oven, but first off...

00:37:49A little top tip when you're roasting vegetables in a wood-fired oven.

00:37:53You just need a little bit of water in the bottom, because the heat's pretty intense.

00:37:59Into the oven for 20 minutes.

00:38:01From one bowl to another, I'm finally cutting a large onion for me stuffing balls.

00:38:06What's your favourite stuffing?

00:38:08You know what, dude? I think probably sage and onion.

00:38:11Yeah, mine is too.

00:38:12It's old, it's predictable, but it's great, isn't it?

00:38:14Sweat the onions on the hob.

00:38:17I'll just turn the gas up.

00:38:19Well, go on then.

00:38:23When the onions are nice and translucent, add a teaspoon of dried sage and some lemon zest.

00:38:29Take off the heat and allow to cool.

00:38:32To that, I'll add me breadcrumbs.

00:38:35And an egg.

00:38:36And then they're ready to roll.

00:38:41While the veggies are still cooking, slice two red onions.

00:38:45Add them to the roasting tin and cook for a further 20 minutes.

00:38:49By now, the dough should have doubled in size.

00:38:53And it's ready to be turned into a magnificent, cheesy dough, bowl, tear and share.

00:38:58I've got some smoked mozzarella, some smoked cheddar and parmesan.

00:39:02Yeah.

00:39:02I'm going to make a big bowl of a third, a third, a third of grated cheese.

00:39:06And I'm going to make, like, little walnut-sized balls, like a kid would do.

00:39:10Nice, yeah.

00:39:11And put each one at the centre of your bread roll.

00:39:13Perfect.

00:39:13So when you tear one off, you've got, like, this three-cheese melted centre.

00:39:17Lush.

00:39:18Yeah, it's dirty, but nice.

00:39:20Yeah, absolutely.

00:39:21You know, whenever you make cheese bread,

00:39:22I'm always surprised how much cheese you need to put in.

00:39:25Right, Kingy.

00:39:26Knock back, roll out and cheese up.

00:39:29Grand.

00:39:30Add the cheese to your dough and roll.

00:39:32Repeat the process till all the balls are rolled, placing them into your pan.

00:39:37And finish with an egg wash.

00:39:39I mean, these balls are going to swell up, they're going to join one another.

00:39:41So it's a proper three-cheese tear-and-shave fantasy wood-fired bread.

00:39:46Sold that one, haven't I?

00:39:48Definitely.

00:39:48I'm there, dude, I'm there.

00:39:50Add a sprinkle of parmesan and ash salt before putting away for a final rise.

00:39:56We're using that mouth-watering cider to start the base of our Moorish gravy.

00:40:01So, dude, I've got 150ml of veggie stock.

00:40:05Yep.

00:40:06I'm going to use 150ml of that fantastic, fantastic apple cider.

00:40:11Marmy mate.

00:40:13One teaspoon.

00:40:15Yeast extract.

00:40:16A teaspoon of Dijon mustard.

00:40:19And a spoonful of elderberry sauce.

00:40:23Stir to combine and warm it through in a hot pan to activate the yeast.

00:40:28Add the beetroot to the other vegetables.

00:40:32And once warmed, pour the sauce over the roasting tray, along with a tin of cannellini beans.

00:40:40There we go, and that'll thicken the sauce nicely.

00:40:43Oh, God, that's looking great.

00:40:44Isn't it?

00:40:45Right.

00:40:45Should I dispense my creatures?

00:40:49Place the stuffing balls evenly across the roasting tin and bake for 20 more minutes.

00:40:54I want them to go a bit crispy as well on the top.

00:40:56Oh, yeah, it's a must, isn't it?

00:40:57With the veggie tray bake coming along nicely.

00:41:00Right.

00:41:01My three cheese dough balls are also ready for the oven.

00:41:05Put the bung on.

00:41:07I'm slicing and seasoning our foraged in-cap mushrooms as a final flourish.

00:41:13Oh, stuffing balls are colouring up a treat.

00:41:16Nice, aren't I?

00:41:17Yeah.

00:41:19I'm going to keep the integrity of those if I can, because they look quite spectacular, don't they?

00:41:25Back in the oven for a final five mince to toast off those wonderful mushrooms.

00:41:33And we're ready to serve up a smoky root vegetable tray bake with sage and onion stuffing balls.

00:41:39And a three-cheese Terran share bread.

00:41:43There you go.

00:41:44Look at this.

00:41:48When we're doing vegetarian food, we wanted to have, like, the garnish-y bits, the gravy bits.

00:41:53It makes a big difference with veggie food, doesn't it?

00:41:55That sometimes they're just kind of glorified side dishes.

00:41:57Yeah.

00:41:58But if you've got the full works...

00:41:59You want a proper meal, don't you?

00:42:01Yeah, yeah.

00:42:01I'm coming again.

00:42:02I'm coming again.

00:42:03Look, we're in the north.

00:42:04It's big portions, isn't it?

00:42:05Hey.

00:42:05Look at that mushroom on there.

00:42:07Yeah, we went out foraging.

00:42:08Don't eat any of the ones that Dave found.

00:42:12Yes.

00:42:13Well, guys, this is gorgeous.

00:42:15The flavour in this gravy's really good.

00:42:17There's a cider in that one.

00:42:18Yorkshire cider.

00:42:19Oh, right.

00:42:20And your ketchup.

00:42:21The bread's good.

00:42:23The bread's really good.

00:42:23I'd say it's kind of doughy and gooey and perfect for dipping in.

00:42:26Mmm.

00:42:27It just makes you feel good, doesn't it, eating veggies like this?

00:42:30Well, it's nice to have a few mushrooms on there as well.

00:42:32But they add a sort of an umami to it, don't they?

00:42:35The smokiness and those mushrooms and things, they sort of balance the other earthy flavours you've got.

00:42:46Food like that in the forest would make me go camping a lot more.

00:42:50Anyway, what will I be making at the end of the show?

00:42:52Will it be Ashley's food heaven, slow cooked venison with the medley of winter veg,

00:42:56or her idea of food hailed Korean chicken wings and ribs with a Korean bok choy and cucumber salad?

00:43:02Stay tuned to see how we'll decide her fate using her powers of detection.

00:43:08Right, Anna, shall we get on with this?

00:43:09Right, I'm going to get the spuds in the oven, you start chopping the olives and the herbs there for

00:43:13me

00:43:13and get the kind of, I guess the dressing to go on top of our fish.

00:43:18You like everything small, don't you?

00:43:21I like everything even in size, so just do that, Matt.

00:43:27And then I'm going to wrap my fish.

00:43:30So I think this is a brilliant way of kind of making minimum amount of mess and maximum amount of

00:43:39flavour.

00:43:39So I'm going to burn some butter and then I'm going to place my fish in this kind of piece

00:43:45of greaseproof paper

00:43:46and bake it in the oven.

00:43:49OK.

00:43:50I think it's a really good way of dealing with fish.

00:43:54And do you use seaweed a lot in your cooking?

00:43:57Yes, of course I do.

00:43:58I mean, seaweed is so nutritional.

00:44:00I don't know why we stopped using it.

00:44:02It's another kind of vegetable that you can forage for free, you know.

00:44:06Maybe not perhaps as much this time of year, because it's very cold.

00:44:10But when it comes to the kind of spring, summer months, it's good.

00:44:14And that's why today I'm using a bit of dried dulse in it.

00:44:17OK.

00:44:18OK. Where do you get yours from?

00:44:20Do you, is it the sort of thing that, do you get foragers?

00:44:23Yes, so I would buy it from seafood foragers,

00:44:26particularly in south and north of Ireland.

00:44:30OK.

00:44:30So there's people who actually go out and they collect it for me.

00:44:33And we get some...

00:44:34Can you get it in supermarkets then?

00:44:35You can, yes, you absolutely can.

00:44:37Yeah, no, you can.

00:44:39But as a chef, obviously, there's a certain type of seaweeds and stuff that I'm looking for.

00:44:44What is your, is it this dulse?

00:44:46This is dulse, but my favourite is definitely peppered dulse.

00:44:49It's an absolute game changer.

00:44:50OK.

00:44:51So once your butter is kind of almost kind of turning a nut brown colour,

00:44:56that's when you're going to want to pour it on top of your fish.

00:45:01OK, I'm just going to put a little bit of butter in this pan,

00:45:04which I'm going to put my mash in now in a second.

00:45:07Right, so yes, this kind of nut brown colour.

00:45:09I don't know what camera catches this, if you can see that...

00:45:12Tom cam.

00:45:14There you go.

00:45:15Ooh, can you see that?

00:45:16OK, so I'm just going to put a little bit of that on top of my fish.

00:45:20It obviously doesn't have to be hot when you're putting it on,

00:45:22but it does help flavour-wise with the garlic.

00:45:25And I put a little bit of zest.

00:45:26Can you smell that, Matt, already?

00:45:28Very nice.

00:45:28The smell of brine butter is just amazing, isn't it?

00:45:31Oh, just...

00:45:31In any way you cook it, it's just brilliant.

00:45:34Whether it's fish or meat or chicken,

00:45:36or even just whipping it up after it's cooled down to have with bread,

00:45:38it's just amazing.

00:45:40Absolutely, and I feel like it was a real, like,

00:45:42chef trick that we knew for years, and we didn't necessarily share.

00:45:46So I think it's quite nice that it's kind of reaching, you know, civilians.

00:45:52So I start twisting the paper from the corner.

00:45:57And twist it all the way around.

00:46:00Wow.

00:46:00It's questionable whether you're a civilian or not, Matt.

00:46:03I'm glad you said it.

00:46:04Just keep twisting it all the way around, all the way around,

00:46:06twisty, twisty, twisty.

00:46:07And what that does is that essentially it creates this wonderful little pouch

00:46:10that will keep in all of the flavour and the juices.

00:46:14And I pop that in the oven for about nine minutes, 180, 190 degrees.

00:46:21Uh-huh.

00:46:21And then I'm just going to move on to my little spudaroos.

00:46:25Right.

00:46:26So talk us through the perfect mash.

00:46:27So perfect mash is a thing I could talk about all day long.

00:46:33Well, give us about a minute on it.

00:46:35OK.

00:46:36I've baked the potatoes, and the reason being is that I feel the type of potato that is best

00:46:42for mash is a floury potato, a very floury potato.

00:46:46So that would be like Cares Pink is a great one.

00:46:50King Edward is another good one.

00:46:51And very often with those kind of potatoes, they kind of explode in the water.

00:46:58Right.

00:46:59This looks like it's gone a bit funny on me.

00:47:01Do you want me to...?

00:47:03Anyway, just squeeze it out.

00:47:05So they explode in the water, and then as a result, become waterlogged.

00:47:09When you bake them, they don't.

00:47:11That doesn't happen.

00:47:13So I start off in the pan.

00:47:14So I've got, without being too technical, I think I cooked...

00:47:18It was approximately, let's say, 600 grams of potato,

00:47:21and you get about 300 grams of flesh out of that.

00:47:24OK.

00:47:25I've got about 50 grams of butter in here,

00:47:27and I only do butter-based mash.

00:47:31I don't put cream near my...

00:47:33Why not?

00:47:34Because I think...

00:47:36It's too delicious.

00:47:37I think it gives a completely different type of mash,

00:47:39so it's not like a mash that I...

00:47:41I don't not like cream-based mash.

00:47:43Uh-huh.

00:47:44I just feel that the flavour of the butter is different.

00:47:47I love cream for specific things, but for this, it's no.

00:47:50OK.

00:47:50So then, if you can see the mash now, Matt...

00:47:53Is this how you do it in the restaurant?

00:47:54This is how I do in the restaurant.

00:47:55What do you do with these?

00:47:56Oh, the ultimate chef's treat.

00:47:57They are staff food.

00:47:59They go for staff food.

00:48:00Oh, the ultimate chef's treat.

00:48:01Yes.

00:48:01Get their butter, spin it in, bit of salt, squeeze it together.

00:48:04It's really true.

00:48:04Ripping down your chin.

00:48:06Great fibre.

00:48:07You're excited about the old potato skin, aren't you?

00:48:09I love making that.

00:48:10More than I expected.

00:48:11So, right, attention.

00:48:12Sorry.

00:48:13Right, so, what you're looking for is that when you're adding the butter,

00:48:16that it almost looks like it's kind of split,

00:48:19and then you know that enough butter has been added,

00:48:22and that's when you're going to add your warm milk.

00:48:25Mm-hm.

00:48:25If you add cold milk to hot potato,

00:48:29it will set a type of lump...

00:48:32The starch.

00:48:32Yeah, it'll set the starch into a lump that you will not be able to remove.

00:48:36You won't be able to pass it through any type of fine sieve.

00:48:39And then as you add in the milk,

00:48:41it almost starts to kind of soak up the liquid really quick,

00:48:45and it just keeps kind of taking the liquid and then makes it creamy.

00:48:50So it kind of looks like it's not working until then it actually works.

00:48:54Sure.

00:48:55And then we're going to have a little...

00:48:56So do you think you get a sort of pure taste with just milk?

00:49:00I think... Oh, yes.

00:49:02I think you get a much purer taste.

00:49:03Exactly.

00:49:04It's the mouth feel, and it's about a specific flavour

00:49:09that you get from butter, and it's light.

00:49:12It's not heavy.

00:49:13Do you use Irish butter?

00:49:13I use Irish butter.

00:49:15Yes, I do use Irish butter, but I don't discriminate against British butter.

00:49:18You know what I mean?

00:49:19We have similar climates.

00:49:21I stood over here.

00:49:21But I do, obviously, Irish restaurant use Irish butter.

00:49:23I was just going to ask,

00:49:24you used a sort of press for the potato rather than a masher.

00:49:28Yes.

00:49:29Or why?

00:49:30Mashers for me...

00:49:32Big no-no.

00:49:33They...

00:49:33Well, they are very...

00:49:35Unless you've got the most perfect potato with the perfect time of year,

00:49:39they very often will give you kind of lumps.

00:49:43So, yeah, let me just give this a quick taste.

00:49:45So, also, you'll notice that I'm using, like,

00:49:47a technique where I squash down the mash.

00:49:49I turn it around.

00:49:50It's...

00:49:50I'm treating it almost like it's a...

00:49:52It's a delicate chocolate mousse to a certain extent,

00:49:54that it's like a lot of foldings going in.

00:49:56But that's a potato...

00:49:58Open them up for me and...

00:49:58Is that a potato ricer that you used?

00:50:01Is that right?

00:50:02Say again?

00:50:02Yes, it was a ricer.

00:50:03That's correct, yes.

00:50:04But if you don't have a ricer, you know, like a sieve,

00:50:07like a regular sieve that you have at home,

00:50:09pushing your potato through there is another alternative way

00:50:12to getting a lovely smooth mash.

00:50:14Yeah, all the juicy...

00:50:16Would you ever put mashed potato in a blender?

00:50:18I think somebody should remove this man from the building.

00:50:21Well, I'm just... I'm asking for the general public.

00:50:23I'm just... You know, like...

00:50:24Civilians!

00:50:25Civilians!

00:50:25As we call them on this show.

00:50:28All the civilians watching this show out there,

00:50:31do not put your mashed potato in a blender.

00:50:33A blender or a food processor, you kind of see people do that sometimes.

00:50:35My father-in-law.

00:50:36Are you telling me how he makes it?

00:50:37Your father-in-law is she?

00:50:38I'm asking for her father-in-law.

00:50:39Yeah.

00:50:40No, I do... I don't agree with her.

00:50:41But he also insisting... insists on drinking wine if it's corked,

00:50:44because he doesn't like waste, so...

00:50:46You know.

00:50:47What?

00:50:48Yeah, honestly.

00:50:49Blended potatoes and corked.

00:50:50Really?

00:50:50Yeah.

00:50:52Wow, what a treat it must be to go over.

00:50:55That's fine.

00:50:56Reismans!

00:50:58Because we just give him all the corked wine, he's fine.

00:51:00Corked? Really?

00:51:01Yeah.

00:51:02Yeah.

00:51:02Nice.

00:51:03Right.

00:51:04Right.

00:51:04So, I'm just removing the skin.

00:51:07Yes, I am.

00:51:07Good.

00:51:07Just removing the skin.

00:51:09Mm-hmm.

00:51:09And then I put a little sprinkle of salt on top,

00:51:12and then I'm just going to place that on my plate.

00:51:15There you go.

00:51:16It's essentially like an on papillot with the fish.

00:51:18That's exactly...

00:51:19Yeah, on papillot, like with the...

00:51:21Like an at.

00:51:22Yeah, yeah, yeah.

00:51:23I mispronounce things all the time.

00:51:25Uh, if you fancy recreating Anna's seaside spread at home,

00:51:29you can find her recipe at bbc.co.dk.4 slash saturdaykitchen,

00:51:32or scan the QR code below and it'll take you straight to this recipe.

00:51:35Uh, can I have a little bit more lemon zest in there, please?

00:51:38Certainly.

00:52:08Ahem.

00:52:08Now.

00:52:08Of cooking dinner that we stopped doing.

00:52:11So, I think it's time we do it again.

00:52:12Yeah.

00:52:13It's the kind of thing I had when I was a kid,

00:52:15and I want to kind of bring it back again.

00:52:18Just because it...

00:52:19Nothing...

00:52:20It keeps the mess away.

00:52:21All the sauce is made in one kind of pan.

00:52:25It's quite handy.

00:52:26And then we just press those little puppies on top.

00:52:31Even from here, that mash looks outrageously good.

00:52:34Yeah.

00:52:35I love a bit of mash.

00:52:39And...

00:52:40Happy?

00:52:41Er...

00:52:42I guess so.

00:52:43I'm looking for a yes.

00:52:44Yes, hang on.

00:52:45Yes, I'm looking for a lovely seaweed.

00:52:47Yes, yes.

00:52:48Oh, my goodness.

00:52:49It looks beautiful.

00:52:50What's it called?

00:52:51It's called a perfect mashed potato with baked sea bass

00:52:55and a nice olive salsa on top.

00:52:57Nice.

00:53:02That looks delicious.

00:53:03Right.

00:53:04Okay.

00:53:04Let's go.

00:53:06There you go.

00:53:07Tuck into that, guys.

00:53:09Oh, I can't move.

00:53:11Er, right.

00:53:11What have we got, Helen?

00:53:13So, we have got for this, we have got the grape is called Bacchus and...

00:53:19God of wine.

00:53:20What's he again?

00:53:21The god of wine.

00:53:22Oh, look at you.

00:53:24I mean, suddenly you do...

00:53:25Latin G.

00:53:25That's it.

00:53:27Latin, right there.

00:53:27Thank you very much.

00:53:28Yeah.

00:53:29Sometimes you do come up with these facts that I am really quite impressed by.

00:53:32That's much better than the old German asparagus.

00:53:33I think of when he went to school, they did Latin.

00:53:37Like, how long ago was that?

00:53:40Okay.

00:53:41It's from the co-op.

00:53:42It's 13 pounds.

00:53:44Right.

00:53:45Can't all rely on modelling, can we?

00:53:48Latin?

00:53:48And let me just tell you where it's from because hopefully you'll be really surprised.

00:53:53I want you to taste it first.

00:53:54Do you think it's delicious?

00:53:55It's delicious.

00:53:56I think it's delicious.

00:53:58The smell is amazing.

00:53:59So, it's from England and it's 13 pounds.

00:54:02It's an English Bacchus.

00:54:03So, this is new, fairly new in the co-op in their irresistible range.

00:54:08It is irresistible.

00:54:08Made by Balfour in Kent.

00:54:10It's so good, exactly, because with this dish, obviously some freshness,

00:54:14but with the mash in there too, you need something that's got that very slight creaminess to it.

00:54:19Oh, yeah.

00:54:20It's so delicious and what it really picks up is the kind of dressing that's on top of the fish.

00:54:25So, even if you had, like, a tomato salsa with the shallot in it,

00:54:28I could really feel that it pairs so well with it.

00:54:32Excellent.

00:54:32Oh, I'm glad you like it.

00:54:33You know what you're doing.

00:54:34Thank you very much.

00:54:35How is the food?

00:54:37Mmm, amazing.

00:54:38The mash is just sublime.

00:54:41I'm just trying to slow down.

00:54:42I'm going to finish it too quickly.

00:54:43Okay, that's a good thing, right?

00:54:44It's a very, very good thing.

00:54:45I'm hungry.

00:54:46It's a very, very good thing.

00:54:47Salsa's so good.

00:54:49Thank you very much.

00:54:49Very good, very good.

00:54:49Right, let's head to France now with Marcus Waring,

00:54:52and he's at a family-run restaurant that fuses Provencal produce with global cuisines.

00:55:05I'm off to a family-run restaurant in the heart of Saint-Rémy

00:55:08that breaks with traditional French cuisine while keeping local Provencal produce front and centre.

00:55:16Chef Jana and daughter Fiona have created a dining experience that celebrates different food

00:55:22cultures from around the world, and I'm bringing them some fresh goat's cheese to help make a

00:55:28special dish from this month's Lebanese menu.

00:55:32I love this restaurant.

00:55:35It's unique.

00:55:36Wow.

00:55:37Yes.

00:55:37It's inspired for a travel.

00:55:39She adapted kitchen for the client to not be scared.

00:55:42Yes.

00:55:43To be more adventurous.

00:55:44Okay.

00:55:44How hard is that, though?

00:55:45Here in Provence, they love the tradition.

00:55:47They adore it, they stick by it.

00:55:50When something different comes along, do they accept it?

00:55:54Yes.

00:55:55What?

00:55:55Yes, yes.

00:55:56People are used to eat the same way, and you know how French people we are.

00:56:01We are proud and we want to keep our tradition.

00:56:04Yes.

00:56:04But there is a lot of immigration, and we take inspiration for that, too.

00:56:08It's unique.

00:56:08Yes, yes.

00:56:10A real melting pot of culture and cuisine.

00:56:13I'm intrigued to see how Janna transforms a simple ingredient like this.

00:56:19I'm sure you recognise it.

00:56:22Can you show me how you make one of your dishes?

00:56:24I'm really excited about seeing what you're doing.

00:56:33Janna is going to show me how to make labneh, a Middle Eastern strained yogurt.

00:56:38But using goat's cheese in the base is her own twist on tradition.

00:56:42So, I get the feeling I've ended up here, in front of the board, means I've got some jobs.

00:56:47Oh, yes!

00:56:49You've set this station up very well.

00:56:52So, right, give me a job.

00:56:53What can I do?

00:56:55Peeling garlic.

00:56:56What a surprise.

00:56:57I'm going to take this one.

00:57:02You don't need it, Marcus.

00:57:03This one?

00:57:04No, no, no, no, no.

00:57:05Oh, no.

00:57:05It's all wrong.

00:57:06Oh, Allah.

00:57:07But once again, the apprentice gets it wrong.

00:57:09How did you do it?

00:57:10This much?

00:57:10Right, right, right.

00:57:12Toot, toot, toot.

00:57:13You put this, and you peel it.

00:57:15Careful.

00:57:16It's an African vibe, that's right.

00:57:18Yeah.

00:57:20This is like a weapon, it's dangerous.

00:57:23It isn't crushed garlic Janna wants, it's garlic cream.

00:57:30I'm doing it.

00:57:33Cream to chef Janna's standards.

00:57:35Before the garlic can be infused, soft goat's cheese needs to be loosened.

00:57:40Lightly beaten, Janna adds Greek yogurt, the traditional base for labneh.

00:57:45That's great.

00:57:48Once blended together, in goes the precious garlic cream.

00:57:52There's nothing.

00:57:53She's like, do you see, do you see?

00:57:54A season, a stir, and into a muslin bag to drain.

00:58:01I've got to clean the bowl out, because I know she's watching me.

00:58:03Oh, it is?

00:58:05Very tight, tight, tight, tight, tight.

00:58:07And you can, you can see already, the furnace coming.

00:58:09Out comes the excess whey, leaving nothing but the garlicky cheese.

00:58:12Put it in the fridge.

00:58:14Now it's time to build a Lebanese spice mix to dress it with.

00:58:18Again, using ingredients you'd find in most French kitchens.

00:58:23Crush it?

00:58:25You have to do it a lot.

00:58:28Oh, wow, you can smell.

00:58:33The spices and fresh herbs like mint and rosemary are universal.

00:58:37It's how you use them that makes all the difference.

00:58:42Yeah, I seem to be doing all the work today.

00:58:46Commie chef. Apprentice?

00:58:48Apprentice? I'm not even a commie chef.

00:58:51I can't believe that.

00:58:53I'm not even the sous chef, the chef to party or the commie.

00:58:56I am the apprentice chef.

00:58:58The crossovers keep coming with dried apricots and fresh figs.

00:59:03Classically French and Middle Eastern.

00:59:05Now that I've done all the work...

00:59:07Time to appreciate some of Janna's hard work.

00:59:10Yesterday's drained labneh.

00:59:11OK. See the texture? Nice.

00:59:13Perfect.

00:59:13Right.

00:59:14It just needs a quick stir to soften.

00:59:18What is this?

00:59:18The creme fraiche. Excuse me.

00:59:21Finally, a light drizzle of olive oil gets mixed through

00:59:25and it's time to assemble.

00:59:27Janna is doing something with so many different flavours

00:59:30and stories from around the world here in Provence

00:59:33with these ingredients.

00:59:35I think it's great.

00:59:36This is such a simple no-cook dish.

00:59:38Once you have the base, you can add whatever herbs, fruits

00:59:42and spices you want to flavour it up.

00:59:45The rose?

00:59:46Rose.

00:59:47Rose.

00:59:47For the colour and for the smell.

00:59:49Right on.

00:59:49So, a little bit of the mint, a little bit of parsley.

00:59:53Oui.

00:59:53Nice.

00:59:54Van Gogh.

00:59:55It's a picture.

00:59:56Oui, oui, oui.

00:59:57Chef de Van Gogh.

00:59:58Yes.

00:59:59Look at that.

01:00:00Perfect.

01:00:01I think there's only one thing we have to do now, and that is taste.

01:00:05Yes.

01:00:05Mangez, goûtez.

01:00:09It's clean, it's fresh, it's well-balanced.

01:00:13I think it's delicious.

01:00:16I really do.

01:00:19With her twist on Provencelle produce, Jana really knows how to beat her fellow locals

01:00:25at their own game.

01:00:31Thanks for that, Marcus.

01:00:32Right, Andrew, we're turning up the heat here, literally.

01:00:35Let's do it.

01:00:36Let's do it.

01:00:36What is it?

01:00:37We're going to do a thousand chilli chicken.

01:00:39OK.

01:00:39As I said before, lots of chilli, not very much chicken.

01:00:42OK.

01:00:43And the fun of it really is about digging in communally and finding the chicken within

01:00:48the chilli.

01:00:48Amongst all this lot.

01:00:49Amongst all that lot.

01:00:50And I went like...

01:00:51See who can handle the chilli.

01:00:53No, you don't eat the chilli.

01:00:54OK.

01:00:54But what I want to show is that even a dish like this, which is seemingly so quick and so,

01:01:00you know, every day, actually there's some fundamental techniques that we need to cover

01:01:05in order to go through.

01:01:06And I do this every day, every time we come on Saturday in the kitchen.

01:01:08I'm feeling that people forget, so I need to remind everyone.

01:01:10And the same with cooking white rice.

01:01:12Mm-hm.

01:01:13Don't do it in a pan.

01:01:14OK.

01:01:14Right, right, marinating chicken.

01:01:16First of all, we have our chicken.

01:01:19And I know this is going to sound really bad, but we will sometimes add a bit of water to

01:01:24it.

01:01:24OK.

01:01:25So add a bit of water.

01:01:26For what reason?

01:01:28To basically make it slightly more moist.

01:01:34Two Michelin stars, everyone.

01:01:36Two stars.

01:01:38Wow.

01:01:41What I'm going to show you is that actually when you add water, the chicken, the protein,

01:01:45any protein, has an incredible ability to absorb more moisture.

01:01:49Yeah.

01:01:49OK.

01:01:50So as you agitate it, what you'll see is that the water is all going in,

01:01:54at which point I will add some salt.

01:01:56Mm-hm.

01:01:57Add some salt.

01:01:58Mm-hm.

01:02:02Seasoning, and then I'll add a little bit of bicarb.

01:02:05Mm-hm.

01:02:05Now this is...

01:02:06Soften?

01:02:07This is basically, yeah, a tenderising agent.

01:02:09So I always say this, I said it last time, different cultures use different things.

01:02:13Yeah.

01:02:14Whether it be acidity through lemon or it be yoghurt in Indian cuisine.

01:02:17This to me is the perfect one because it's very, very consistent.

01:02:20You know exactly what the pH will be.

01:02:22After you've added the bicarb, you're going to add some soy for flavour, some Chinese rice wine,

01:02:29like so.

01:02:30Right.

01:02:31And then you're going to just agitate it until all the flavour goes in.

01:02:34And then we're going to start sealing.

01:02:36So we're going to start sealing off with a little bit of potato starch.

01:02:39That will create a layer around the chicken when we fry it.

01:02:43And then we're going to add some egg white.

01:02:46That will add a second layer to go around it to protect it again.

01:02:50So effectively it will just, it will stop the chicken from going dry.

01:02:53And then at this point, this is marinated.

01:02:56You will cover it in oil.

01:02:57Right.

01:02:59Preferably not really expensive olive oil, which I do.

01:03:03And then you can leave that in the fridge overnight.

01:03:05And then the bicarb is basically tenderising.

01:03:08Right.

01:03:08Okay.

01:03:09So you've got your chicken.

01:03:10Yep.

01:03:11Which is being marinated.

01:03:13And we're just going to bring it over here.

01:03:15And we're going to dust it in corn flour, like so.

01:03:17Right.

01:03:18And then we'll just drop it into the oil, like so.

01:03:20Okay.

01:03:21So just a very light coating.

01:03:23Just a very, very light coating.

01:03:24And that's what we've done there earlier.

01:03:26Exactly.

01:03:27And so it gets one fry?

01:03:28No, we're going to do, we're going to fry it one time to cook.

01:03:30Okay.

01:03:31And then, while you prepare all the other ingredients.

01:03:33Right.

01:03:33We're going to just prepare this, let it cool down.

01:03:35And then we're going to fry it again to make it extra crispy.

01:03:38Okay.

01:03:38Right.

01:03:39Now, we're going to do the wok part.

01:03:41Where's Uncle Ken when you need him?

01:03:46So we've got the ingredients here.

01:03:50Garlic, ginger, citron peppercorn, lots of chilli.

01:03:53Right, garlic.

01:03:54I don't know why everyone waste so much time mincing it by hand.

01:03:57You know, when they go like that and then the other way.

01:03:59Just like, just get, just get, let me clean.

01:04:01Wow, okay.

01:04:03Right, you're done, right?

01:04:06That's done, right?

01:04:07That's your garlic minced, okay?

01:04:08Which we now have here.

01:04:10Okay.

01:04:10So we're good to go.

01:04:11We've got the garlic here.

01:04:12We've got the ginger here.

01:04:13Yep.

01:04:14We've got everything good to go.

01:04:15So we are ready to start using the wok.

01:04:17Okay.

01:04:17Do you want me to get on with this rice?

01:04:19Yes.

01:04:19While you do that?

01:04:20Yes.

01:04:20Right, talk us through perfect rice then.

01:04:22What have we got here, first of all?

01:04:24So, perfect rice is very, very subjective.

01:04:27So my perfect rice may be different to yours.

01:04:30Just nicely cooked then.

01:04:31But even nicely cooked can mean lots of different things, right?

01:04:34So I like my rice, steamed rice.

01:04:36I like it to have just a little bit of stickiness to it.

01:04:38Okay.

01:04:38But I like there to be a little bit of kind of jasmine flavour.

01:04:40Mm-hmm.

01:04:41So some people will just cook jasmine rice.

01:04:44That would be Thai hamale rice.

01:04:45For this one, I prefer to mix it 50-50.

01:04:48So I've got half jasmine and half Japanese nashika rice.

01:04:50Because Japanese nashika rice is a little bit glutinous.

01:04:53Okay.

01:04:53So it will just hold it together.

01:04:54And when you steam it afterwards, it will just clump onto the end of your chopstick.

01:04:58Okay.

01:04:59Which is my thing, you know.

01:05:00It's what I like to do.

01:05:02Uh, do you wash this?

01:05:03You wash it.

01:05:04You wash it until the, uh, the water goes clear.

01:05:07Mm-hmm.

01:05:07And then, again, using a really high-tech piece of equipment for my mother-in-law, which is here.

01:05:14That old rice cooker.

01:05:15This thing here.

01:05:16Which probably costs less than a lot of pans.

01:05:19It's super efficient and it's really good at somehow making you look less stupid when you've measured the water wrong.

01:05:28It just, it will just fix.

01:05:31So, so you don't need those fancy rice cookers with all the-

01:05:33Yeah, you don't.

01:05:34You just run it out.

01:05:34Push, pour the water out.

01:05:35Yeah.

01:05:36And then when the water runs clear, you put enough water in so that when you put your hand flat

01:05:40on the rice,

01:05:41it goes up to your first middle knuckle.

01:05:43Right.

01:05:44But you, okay, so, right, so you do this quite a few times.

01:05:49Yeah.

01:05:49You keep on doing it until it goes clear.

01:05:50And then you do it like that.

01:05:51Yeah.

01:05:52Yeah.

01:05:53Rather than like that.

01:05:54Yeah.

01:05:54That should be in the, that should be in the-

01:05:56Oh, I see.

01:05:56Right, okay.

01:05:57So let's get that in there.

01:05:58Right.

01:05:59And then, okay.

01:06:02So just-

01:06:03What's so interesting is that I use the same method,

01:06:06and I would imagine that Matt's knuckles are bigger than my knuckles, but I have the same rule.

01:06:11It's kind of a magic trick.

01:06:13I'd hope so.

01:06:13Yeah, and it only works in a rice cooker.

01:06:14If you try and do it in a pan, it won't work.

01:06:15Plus your hand doesn't even fit in anymore.

01:06:17Yeah.

01:06:17Well, it doesn't even fit in.

01:06:18Yeah.

01:06:20Okay, fine.

01:06:21I've got, I've got the gist.

01:06:22So then lid on and then put it on and then it will just do its own thing.

01:06:26Fine.

01:06:26That's it.

01:06:27Okay.

01:06:27So now we're going to start cooking.

01:06:28We're going to hot pan.

01:06:30Yep.

01:06:30Put the ginger in.

01:06:33Again, it's very forgiving this dish.

01:06:35You can add as much or as little as you want.

01:06:37You add the garlic.

01:06:38Mm-hmm.

01:06:39Same principle.

01:06:41You know, you, okay, so you've got your very fancy two Michelin starred Chinese restaurant.

01:06:46Yes.

01:06:46Do you ever hanker after having, like, like, you know, you see a lot of French chefs where

01:06:50they're, they're multiple stars.

01:06:51Uh, do you want, like, a, a, a, a, a, a, a, sort of quick cook?

01:06:57Because all the food you do on here shows us, uh, the really, really good dishes that

01:07:03we, we know and love.

01:07:04Whereas your Michelin one sort of takes it a different level.

01:07:06Do you always, do you ever sort of have a desire to cook like this?

01:07:10Well, of course, every day when I'm eating, right?

01:07:13Um, but I think more importantly, it's about the fact that actually the once very unique thing

01:07:17about Chinese cuisine, why are you throwing all the ingredients?

01:07:19Is it all right?

01:07:20It's, um, actually from the very top or perceived to be fine dining all the way down to very kind

01:07:26of street food.

01:07:27Yeah.

01:07:27Actually, the principles are very much the same.

01:07:29Okay.

01:07:29So it's not like a different cuisine altogether.

01:07:31It's just a lot in the presentation.

01:07:33Yeah.

01:07:34The finesse.

01:07:35Yeah.

01:07:35Plus I'm now a YouTuber, you see.

01:07:37Yes.

01:07:38I've noticed, and do you know what?

01:07:40I've, I've watched them.

01:07:41They're very, very good.

01:07:42And you're very, very funny on it.

01:07:43Oh, I don't know.

01:07:44Because you've got that kind of, uh, very relaxed way.

01:07:48I thought you were about to say funny face, didn't you?

01:07:50Very, really.

01:07:50You were about to say funny face.

01:07:52That really funny face makes you laugh.

01:07:56So we're going to put the chicken in.

01:07:57Okay.

01:07:59And I don't know if you can smell the citron pepper from there.

01:08:02Tell us about this, this amounts of chili, because I've had dishes like this,

01:08:06and you'll have sea bass floating in a whole oily slick of chilies.

01:08:13Yeah, absolutely.

01:08:14I think, you know, eating in different cultures means different things, right?

01:08:19So I think when, when you're eating like this in, in China, it's, it's more than just

01:08:24the idea of a combination of flavors.

01:08:25It's a, it's an activity.

01:08:27It's a pastime.

01:08:28It's the idea that you're, you're sitting around and you're looking, you're looking,

01:08:33you're looking for the chicken.

01:08:35You're looking for the chicken.

01:08:37You're chatting.

01:08:38Right.

01:08:38You know, you're having a drink together.

01:08:39It's all part and parcel of the whole experience.

01:08:41Okay.

01:08:42So we've had the marinated chicken.

01:08:44Yep.

01:08:44Which we marinated overnight.

01:08:45Mm-hmm.

01:08:46And then we've dusted it in potato starch and deep fried it all the way through until it's

01:08:49super crispy.

01:08:50Okay.

01:08:50And then we've added it to the garlic, the ginger, the chili, and now we're seasoning

01:08:54up.

01:08:55Great.

01:08:55And we're ready to go.

01:08:56Lovely.

01:08:56So we're going to, we're going to plate it up.

01:09:02That was really quick.

01:09:04That is super quick.

01:09:05But then again, it's in, it's all in a preparation, right?

01:09:07Even with dim sum, it's all in a preparation.

01:09:09The cooking is three minutes when you make dim sum and, um, the actual cooking, the actual

01:09:14preparation takes about two days.

01:09:15Yeah.

01:09:16It's all, all then, those are classic.

01:09:17Anything else going on here?

01:09:18Yeah, we're going to just top it up with, uh, a little bit of sesame oil.

01:09:22Okay.

01:09:23Just to finish it.

01:09:27There's your two star right there.

01:09:29Oh, is that right?

01:09:31In your face.

01:09:32In your face.

01:09:36Everything else.

01:09:37I hope Michelin will watch it.

01:09:39As a reminder, you can find all of today's recipes at bbc.co.uk forward slash southern kitchen,

01:09:44or you can scan the QR code below and it'll take you straight to Andrew's chili chicken.

01:09:48Beautiful.

01:09:49What is it?

01:09:51Thousand chili chicken.

01:09:52Yeah.

01:09:52With some really beautiful steamed rice.

01:09:55Nice.

01:10:00Okay.

01:10:01Right.

01:10:02Richard, do you want to dig that up?

01:10:03Yes, I do.

01:10:04There you go.

01:10:05Nice.

01:10:08So, bubbles, Halse?

01:10:09I have to say, there was only one way to go with this recipe.

01:10:13It had to be bubbles.

01:10:15Because when you've got heat like this in a dish, you just really want something that

01:10:22is going to be refreshing.

01:10:23If you throw a wine at this with lots of flavour, they're just going to have a massive fight.

01:10:28So, let's just assume that the chicken and the chilies have won, in this case,

01:10:33and what our wine is doing is just being really refreshing and light and lovely.

01:10:38Um, this is a Cremont de Bourgogne from Majestic, called Moyard Thomas.

01:10:43And so, Cremont is made in the same way as Champagne, so it's fermented in the bottle,

01:10:48but it's from regions other than Champagne.

01:10:50But if, for my money, if you want to get one that is as similar to Champagne as possible,

01:10:55go for a Cremont de Bourgogne, because it's Chardonnay-based and Pinot Noir,

01:11:00two of the same grapes in Champagne.

01:11:02And the region is fairly close as well.

01:11:04Some of the others, you know, are much further south.

01:11:06So, this one has got that same kind of, there is a bit of creaminess on there.

01:11:11There's some Gamay in here too, actually, because of Cremont de Bourgogne.

01:11:13But it's got the fizz and the toast, and that's what you want.

01:11:17And this is £15.

01:11:19It's a really small one, a really small one.

01:11:22So good. Yeah, so good.

01:11:23It's delicious. Yeah, good.

01:11:24Really good. This is really good.

01:11:26This is amazing. Oh, thank you.

01:11:28Really delicious. How is that, Ash?

01:11:29Mm, amazing.

01:11:31Mm.

01:11:31What's so interesting, though, is the outside, it's got that,

01:11:34it's got a really nice crispiness, but it really is juicy and soft in the centre.

01:11:39It's that perfect balance of textures.

01:11:41It's so good. I really like those chillies.

01:11:43I'm munching into those chillies every now and again.

01:11:45Don't eat all the chillies. Mm.

01:11:46It's so good.

01:11:48Should you not be eating the chillies?

01:11:51Traditionally, no. No.

01:11:52Traditionally, it's part of the game was looking for the chicken.

01:11:54Yeah. And the smell that comes off it.

01:11:56You can still taste it on the chicken, but it's not overwhelming.

01:11:59Yeah, and I know there's the aroma when it arrives at the table,

01:12:01and you just get this whiff of, like, citron pepper with the chilli,

01:12:05which is, we call it a mala sensation.

01:12:06And if you eat too much of it, it has a numbing sensation,

01:12:09so you'll start dribbling down the side of your face.

01:12:12LAUGHTER

01:12:13It's old age.

01:12:14Right, we're going to soon find out, isn't it, Lough?

01:12:16We're going to soon find out with Ashley's tucking into her food,

01:12:19having a food hell, but first, let's head round to Nigella's

01:12:21for an indulgent chocolate treat.

01:12:31This cake isn't just divine to eat, it's also really easy to make,

01:12:36just a case of mixing wet ingredients into dry.

01:12:40I'll start with a dry, plain flour...

01:12:45..and enough sugar to balance the immense amount of bitter cocoa

01:12:49that comes after.

01:13:02On top of that, baking powder and bicarb,

01:13:06without which the cake will not rise enough.

01:13:12And last, going to the dry ingredients, is fine licorice powder.

01:13:16Enough to give a pronounced hit, but trust me,

01:13:19the effect is oh so subtle.

01:13:30Then the wet ingredients, just three.

01:13:34First milk, you can use semi-skinned, but I use almond milk,

01:13:38not least because then it's a dairy-free cake for those who want it so.

01:13:47Next, some sunflower oil.

01:13:52And then eggs.

01:13:58And once combined, they can be added to the dry ingredients.

01:14:06This is when the magic happens.

01:14:10The pale speckled flour is transformed into a glistening rich mahogany paste.

01:14:26And this becomes a glossy batter, thanks to the addition of some water from a recently

01:14:31boiled kettle.

01:14:35I whisked this in swiftly.

01:14:39Then pour the smooth chocolatey batter into two lined and greased sandwich tins.

01:14:45And don't even think of using loose bottom ones, or the batter will escape.

01:15:00These need about 25 minutes in a moderate oven, then let them cool.

01:15:03Then let them do.

01:15:33to oblige, so I'm starting with a whisper of licorice. Just to dissolve that, a bit of hot water.

01:15:50Oh, and now I have some information to impart. I'm going to show you my magic trick.

01:15:56I take this, I put a bit of oil in it,

01:16:02let's brush it, and because I'm using golden syrup, it won't stick. This is good for honey,

01:16:13treacle, anything like this, and now I will perform said magic trick.

01:16:21All comes out.

01:16:28And while this comes to a bubble, I'm going to top my chocolate,

01:16:32the last and very important ingredient in the icing.

01:16:41This chocolate is good and dark, a bitter hit against the ambrosial sweetness of the golden syrup.

01:16:50So, heat off, this is crucial. The rubble tumbles in.

01:16:59And I just need to swirl the pan, it's not very demanding work,

01:17:06so that the chocolate is submerged and I can get on with filling the cake.

01:17:11The cakes will look quite flat at this stage. They're meant to.

01:17:16Now, one cake down here. It's only right that the filling for this cake should be blackcurrant jam.

01:17:24Oh, I love its malevolent glint.

01:17:36And the sharpness of the jam is just what you need to punctuate that rather sort of husky licorice quality.

01:17:48And now, lid on.

01:17:56And it's ready to receive a swathe of glossy chocolate.

01:18:03Whisk it on.

01:18:11He's a bit of coaxing.

01:18:13Shy.

01:18:19I'm not a neat freak.

01:18:21And I love it when the chocolate drips down the edges.

01:18:30Blackcurrants can be quite hard to find, although you can sometimes get them frozen.

01:18:34However, I have been known to scrummage about a frozen packet of mixed berries just to get the blackcurrants for

01:18:41this.

01:18:45It's not the most exciting work, but it's worth it.

01:19:02Thanks, Nigella.

01:19:03Right, it's time to find out whether it's food heaven or food hell for Ashley.

01:19:06So, heaven was like a stewy, wintry, venison-y thing with veg.

01:19:12Hell was wings, ribs.

01:19:15But with Korean sauce, so you like that.

01:19:17So it's like, where we go?

01:19:19Right, which could it be?

01:19:21So, Ashley, a culinary crime is about to be committed.

01:19:24There are two suspects.

01:19:25He's this mob in front of us.

01:19:28Should Helen be known as the Hampshire Hacker or Richard be renamed as Bainbridge the Butcher?

01:19:35One of them is going to commit a major fraud.

01:19:38They've both got a board and they're both going to tell you they have heaven in their hands,

01:19:43but can you detect who's telling the truth?

01:19:45You two, look at what you've got.

01:19:48Look on your cards, see what you've got.

01:19:50Helen McGinn, you're going to be useless in this.

01:19:54I think you are already.

01:19:56So, Ashley, you have to use your fine-tuned detective skills to question these two idiots.

01:20:02OK.

01:20:03And, er, see who...

01:20:07Suspects, I mean.

01:20:09And decides your fate.

01:20:11So, Ashley, would you ask the question?

01:20:13OK, also, Ashley's gone, smiles gone, called us in the room.

01:20:16Oh!

01:20:18OK.

01:20:19Oh, yeah.

01:20:19OK, number one, where were you last night?

01:20:22At his restaurant.

01:20:23Really?

01:20:25His restaurant?

01:20:26Yeah, yeah, yeah.

01:20:26Can you vote?

01:20:27Was he there?

01:20:28Yes.

01:20:28You saw him?

01:20:30Yes.

01:20:31Right.

01:20:33Number two, where were you?

01:20:34At home.

01:20:38At home?

01:20:40Yes.

01:20:40You didn't go out?

01:20:41No.

01:20:41OK, we're going to get straight to the point.

01:20:43Have you got heaven, number one?

01:20:46Well, I wouldn't lie to you, would I?

01:20:48Of course I have.

01:20:49Number two?

01:20:50Yes.

01:20:52Do you...?

01:20:54So rubbish.

01:20:55Number two?

01:20:56Yes.

01:20:58Is this funny?

01:21:01You've got heaven in your hands.

01:21:02Yep.

01:21:03Yep.

01:21:03No, I don't think so.

01:21:05I think it's you, number one.

01:21:06I think you have heaven.

01:21:08Oh!

01:21:11That's very good.

01:21:12Right, you chose what you got.

01:21:14That's kind of good.

01:21:16I only got one GCSE in it.

01:21:17You got one.

01:21:18Really?

01:21:18Yeah, yeah, yeah.

01:21:19That was quite sick.

01:21:21Right, good.

01:21:22Thank you for that.

01:21:23Yes.

01:21:23That was quite difficult by you.

01:21:25I know, I know.

01:21:25That's just not talk about it.

01:21:27Predictably rubbish.

01:21:27Go back to the safe zone.

01:21:28Right, do you want to do some veg?

01:21:31OK, then I'll just have your way.

01:21:33Oh, yeah, thank you very much.

01:21:34Did you bring it back to me?

01:21:35Uh, where have we got?

01:21:36Right, here's the veg.

01:21:37So, so tell us about this, uh, this wintry stew affair.

01:21:42Why, just this time of year, is this something you would do?

01:21:46I think it's when it's cold outside, you want a kind of a hearty stew.

01:21:50Mm-hmm.

01:21:51I think, like I said earlier on, I quite often see a deer on the road and I think,

01:21:55oh, what a waste.

01:21:57Who are you going?

01:21:58Well, that's right, can you?

01:21:59If you see one of the roads, you can pick it up.

01:22:01Apparently, so I haven't done that on the school run.

01:22:03Yes.

01:22:04Well, that's true.

01:22:05And it also feels, you know, quite exotic to be having venison, actually.

01:22:09It's not something that I would have every day, so it's a little bit special as well, I think.

01:22:14Um, but you were a vegetarian for 20 years.

01:22:1820 years, actually.

01:22:19Well, I was a pescaterian, I ate a lot of fish, but venison was actually the first

01:22:24piece of meat that I had when I went back to eating meat.

01:22:28What suddenly changed things?

01:22:30I think when I had my son, um, I was eating some sort of processed vegetarian toffer cake,

01:22:39or something like that, some weird meatless thing.

01:22:42Right.

01:22:42And I looked in it, it didn't seem to have anything that resembled food in it.

01:22:47And I just thought, if I can go back to something that's honest and, you know, so well sourced.

01:22:54That makes sense.

01:22:55Yeah.

01:22:55Because a lot of, um, I find that, and I'm sure I'll get shot down for this, but I find

01:23:00a lot of, uh,

01:23:01vegan foods can be heavily processed.

01:23:04Yeah.

01:23:05Vegetarian, different ball games.

01:23:06Yeah.

01:23:06You can eat very, very well as a vegetarian.

01:23:09I've not had much to do with vegan foods, to be honest, actually.

01:23:11I don't think I quite know what to do with that, really.

01:23:14No, I don't.

01:23:15Um, right, anyway, so we're going to cut out the venison, uh, pat it dry, which I didn't do.

01:23:20Uh, that's been marinated in, in port and red wine overnight with the veg.

01:23:24So then we're going to use all that and, uh, cook it in the stock and the, the port and

01:23:29the red wine.

01:23:30Um, all right, let's get, so you spend a lot longer than I am over it.

01:23:35So how long would you cook that for?

01:23:38Uh, ooh, probably about going on two hours.

01:23:41Something like that.

01:23:42Yeah.

01:23:43And then in with that.

01:23:44Now you'd bring that up to, uh, to a simmer, um, reduce it down by a half and then you

01:23:51would

01:23:51add the stock.

01:23:53And then right at the end, I'm going to add, uh, some, oops, some chestnuts into it.

01:23:58And the chestnuts will just sort of slowly, uh, break apart.

01:24:02Uh, Helz, what are you drinking?

01:24:03So with, venison's quite a lean meat.

01:24:07So actually wine wise, you don't want anything too tannic and powerful, but you, you still need

01:24:15a sort of elegant power, if you know what I mean.

01:24:18And Pinot Noir is your grape for that.

01:24:20But Pinot Noir normally can be quite expensive.

01:24:23Uh, it's not a cheap grape to grow and it only likes certain spots, but this is from Chile.

01:24:28Uh, the brand is Eraseriz.

01:24:30This is their Pinot Noir from Aconcagua, which is quite far north.

01:24:33So it's like one of Chile's cool spots, right?

01:24:37So have a smell.

01:24:38It's £9 from Tesco and it has just £9.

01:24:43It's amazing value, this wine.

01:24:45It's just such a brilliant place for it.

01:24:47And this particular producer just seems to get all the best bits out of Pinot Noir

01:24:52for a more kind of fruity style, but it's still got really nice texture.

01:24:59It's like a juicy Pinot Noir.

01:25:01It is a juicy Pinot Noir.

01:25:03Yes.

01:25:03Sometimes, sometimes I order a Pinot Noir and then it kind of, it's heavy and it's,

01:25:07it's, you know, but this is my kind of Pinot Noir.

01:25:09Oh, good.

01:25:10It's almost velvety as well.

01:25:11That's exactly the word to describe it.

01:25:13That's the perfect word.

01:25:14It's really lovely.

01:25:15Yeah.

01:25:16You like that?

01:25:17Good.

01:25:17We like that with your bowl of stew.

01:25:19You'll be happy.

01:25:20I feel I've slightly redeemed myself.

01:25:23I'm not sure I have.

01:25:26That was very good.

01:25:28It was.

01:25:29Actually, you were very good.

01:25:30Yes.

01:25:32Well, he is a model.

01:25:35You don't want to.

01:25:38It's all acting, innit?

01:25:39He only had to tell the truth.

01:25:42That's true.

01:25:43I mean, if there was another actor here in the room, I mean, I know I've got improvements

01:26:17I could make, but...

01:26:19Yeah, yeah, yeah.

01:26:19So we're very lucky.

01:26:20He keeps us well fed.

01:26:21That's, uh, that's really good.

01:26:23Yeah.

01:26:24Yes, it is.

01:26:25It's not just kind of, you know...

01:26:26Yeah, it's not, yeah, because we've had some in the past in previous jobs that have been...

01:26:32Literally, you just eat it to keep warm, but this is something to look forward to.

01:26:36Yeah.

01:26:37And are they long days?

01:26:38They can be long.

01:26:40Um...

01:26:40And a lot of outside, mainly.

01:26:42A lot of outside in Shetland, yeah, which can be quite cold.

01:26:45But the thing being up there is you get about 20 hours of daylight when we film, so it very

01:26:50seldom

01:26:50gets dark.

01:26:51Oh, wow.

01:26:51So they have to sometimes make things look darker in post-production, in the grade.

01:26:55And, of course, in winter, it's like 20 hours of darkness and four hours of light.

01:27:00Yeah.

01:27:01Um, and when does it get filmed?

01:27:03Uh, April till about August.

01:27:05OK.

01:27:06Yeah.

01:27:06OK.

01:27:07So it's relatively, relatively warm.

01:27:10Well, I had a heatwave the first year I did it.

01:27:13I mean, people were literally getting sunburned, and I was up to my neck in a cashmere scarf.

01:27:19Yeah.

01:27:20Right, OK, so the veg was just blanched, and then we've tossed it in some foaming butter,

01:27:28a little bit of Cavaliniro.

01:27:31Um...

01:27:31How much butter went in there?

01:27:32There's quite a lot of butter.

01:27:33Makes the world seem a better place, I think, butter.

01:27:36Butter?

01:27:36Yeah.

01:27:37Especially this time of year.

01:27:38Yeah.

01:27:39Totally.

01:27:39Really?

01:27:40It's like a little golden ray of sunshine.

01:27:42Yes, it is.

01:27:42All right, stop acting.

01:27:46You can't have enough of it, you know.

01:27:47Uh, right, uh, let's get some cutlery.

01:27:51Sorry, Ashley, there you go.

01:27:53Uh, so let's just remind people you can, uh, watch all, uh, ten series of Shetland on the

01:27:59BBC iPlayer.

01:28:00Um, tuck into that.

01:28:02Right.

01:28:02Uh, so just a reminder, you took over your venison, uh, and all that marinade, uh, for about,

01:28:08sort of, round about two hours until you can just push, uh, the meat apart with a spoon.

01:28:14Uh, add some chestnuts, give it another sort of 30 minutes or so, and just let it sort of

01:28:18sit, and they, they will sort of, some of them will stay whole, some of them will break up,

01:28:22but it's just kind of, it's just a nice little addition.

01:28:24Oh, that's so tender, so tender, it's just falling apart.

01:28:28I'm falling apart.

01:28:30I don't, I don't know whether you're acting or not.

01:28:31I'm smiling.

01:28:32I don't, okay, okay, good.

01:28:35Right, well, thank you, everyone.

01:28:36Uh, that's all for us today on Saturday Kitchen.

01:28:38Thanks to Richard, Anna, Andrew, Helen, and of course, Ashley.

01:28:41All the recipes from the studio on the website, bbc.co.uk forward slash Saturday Kitchen.

01:28:45I've got more Best Buy to you tomorrow morning on BBC Two, and I'll be waltzing my way back here

01:28:50live next Saturday with special guest Shirley Ballas.

01:28:53Enjoy the rest of your weekend.

01:28:54Bye for now.

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season 28 - Episode 01: Matt Tebbutt, Richard Bainbridge, Anna Haugh and Andrew Wong, Ashley Jensen. Eng Sub

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