Saturday Kitchen Season Episode 21

2 days ago

Transcript

00:00:01Good morning. Today's show is packed with incredible ideas and delicious food and drinks guaranteed to help you make the

00:00:07most of this beautiful bank holiday weekend in the sun. This is Saturday Kitchen Live.

00:00:33Welcome to the show. It's hot outside and Tony Singh and Tom Parker Bowles are cranking up the heat inside.

00:00:39But thank heavens, Helen McGinn is on hand to cool us all down with the very best drinks to sip

00:00:44in the sunshine.

00:00:45Now, our special guest today is a true soap icon who grew up in our living rooms playing Sonia Fowler

00:00:51in EastEnders for more than three decades. But she's a woman of many talents and has carved out successful sidelines

00:00:56as a podcaster, a presenter and now she's even giving care work a go. Please welcome the brilliant Natalie Cassidy.

00:01:05Natalie, lovely to have you here. Thank you for having me as always. Nat Cass. Now you were our first

00:01:11guest on Saturday Kitchen 20 years ago. Yes, absolutely. I was only one.

00:01:15Yeah? You're still here. You're still here. Wheeling me out. Go you. Listen, we're going to talk more about the

00:01:23brilliant new doc you've got going on all about care work. Helen and I watched it last night in bed.

00:01:30It's fantastic. Thank you so much. Really, really gorgeous. Skirted over that one, didn't you?

00:01:34What? I watched it first. Oh, I know. Yeah, like Sleepless in Seattle, split screen. Oh, no, don't do that.

00:01:42Come on. It's fun. It's a fun game.

00:01:46Yeah, it's quite emotional. It is emotional, yeah. But joyous, I think. Absolutely. Yeah. Yes. Right, shall we see what's

00:01:53on the menu today? Tony, you've got a dish that's perfect for anyone firing up the barbecue.

00:01:57Buying up the barbecue already in the house. We've got lovely pork chop and a tandoori masala. Sweet corn roasted

00:02:03on the grill with chilli, chap masala, lime, and then grilled baby gem and a lovely green chutney.

00:02:10Beautiful. Tom, do you like my white trainers? They're very nice. You've been banging on about this. Well done.

00:02:16Oh, just give a head around a lot, mate. Totally. Very snappy. Have you actually seen you in white trainers?

00:02:20Uh, well, my God. They're not on white today. They're not dirty. Anyway, slow braised summer lamb. Lots of beans

00:02:28and fennel. Perfect for that Sunday summer lunch.

00:02:31So, kind of nice, slow, summer, summertime lunch. Yeah, summertime, but just wonderful in every way.

00:02:36Beautiful. Look forward to that. Two very delicious dishes. But what can we drink?

00:02:41So, we have got two reds for these dishes, but really different in style. One of them is an island

00:02:46red from Mallorca, which is just gorgeous, and the other one is bigger in style for your dish with the

00:02:53lamb from Portugal, and then hopefully a rosé for you.

00:02:57Yes. With heaven, but even if it goes the other way, it's still a lovely wine, but I'm hoping for

00:03:02the rosé.

00:03:03Of course you are. On that note, food heaven, food hell. Yes. What are you loving at the moment?

00:03:08I am loving kind of Turkish meze, so really nice grains. I like fruit through that. I love courgettes at

00:03:15the moment, maybe some nice sort of grilled lamb, that sort of thing.

00:03:19OK, and what about hell? Muscles. Gone off muscles. Find them a bit boring. I don't know. Yeah. It's not

00:03:27my thing.

00:03:28All right. OK. It's not your thing. If you can make me fall in love with them again, if I

00:03:31get hell. Yeah. There you go.

00:03:32All right. OK. We should point out, however, you and Tony know each other very well. Very, very well. So

00:03:37lovely to see him.

00:03:39Oh, no. Cooking with the stars. Cooking with the stars. Campioni.

00:03:43Campioni. Campioni. Campioni. What a cook. What a palate. You've got an amazing palate.

00:03:47Well, we're going to put that to the test later, because you're going to be cooking together.

00:03:49Am I? Hopefully. Have they run that past you? Yes.

00:03:51Good. Yeah. So what I cook for Natalie at the end of the show is down to you guys at

00:03:55home.

00:03:56Will you go for her food heaven? Superb spread of Turkish meze.

00:04:00So I'm going to fry courgette and feta fritters. I'm going to finish with a little drizzle of honey.

00:04:04I'm going to serve with a spicy bulgur, wheat, pomegranate and raisin salad.

00:04:07Plenty of pickled chillies to jump on.

00:04:10Or do you want me to prove to Natalie the muscles are worth celebrating?

00:04:15Oh. Oh. Thanks, Tom. Always there for the loss.

00:04:19So I'm going to make two attempts, two attempts, attempts to convert her.

00:04:24Firstly, my first attempt will be deep fried mussel popcorn with a ranch dressing and some hot sauce.

00:04:30And then also a mussel gratin with garlic butter and a parmesan crumb.

00:04:35Log on to the website, view the terms and privacy notices and have your stay.

00:04:38All of that deliciousness to come.

00:04:40Plus Tim Vincent, not the one from Blue Peter, another one from the buzzing new sandwich shop Earl's,

00:04:46is here to help celebrate, you guessed it, British Sandwich Week.

00:04:51Yes. Told you. It's always there.

00:04:53With his snap, pluckle and pop, rice crispy fried chicken sarnie.

00:04:58It's definitely worth staying inside to watch.

00:05:00Don't go out in the sun yet.

00:05:02Right. Do you want to start cooking with Tom?

00:05:04Yes.

00:05:05Come on.

00:05:05Let's go for it.

00:05:06Come on.

00:05:06Excellent.

00:05:07I need a bit of downtime in this show.

00:05:09It gets too busy these days.

00:05:11You don't do that much anyway.

00:05:12Eh?

00:05:12Come on.

00:05:14I like steering this ship.

00:05:16That's what it's he.

00:05:17See?

00:05:17You go professional.

00:05:19Muscle memory.

00:05:20He's taught me everything.

00:05:20Yeah.

00:05:21If you want to make the green chutney.

00:05:23Yeah.

00:05:23So we've got mint, coriander, the chilli, we're just going to take the tops off.

00:05:27Yogurt, two limes, a bit of sugar.

00:05:29Yeah.

00:05:29Salt's there.

00:05:30Blend it and I'll start manning the pork.

00:05:32Fantastic.

00:05:32Right.

00:05:33Okay.

00:05:33Go for it.

00:05:34So where's this all come from then, Tom?

00:05:36Your brain?

00:05:37Yes.

00:05:38Okay.

00:05:38I was going to say, yes, I grew the pig.

00:05:41No, it's something, it's really hard to get that tandoori flavour unless you've got a tandoor,

00:05:46but this gets it close because the heat and the caramelisation is hard.

00:05:49So, cashmere chilli in there and then we've got ground coriander, cumin.

00:05:58Did we make this chutney when we did this last?

00:06:00Yes, we did, yeah.

00:06:01I was one of your favourites, so I thought that's what...

00:06:03Every single flavour that I did was Tony, I thought it could never get any better and it just got

00:06:06better and better and better.

00:06:08What, you made this one?

00:06:08Yeah, we did, didn't we?

00:06:09Did we do this one?

00:06:10Did we cover halloumi with it?

00:06:13That's right, yeah.

00:06:14There you go.

00:06:15There you go.

00:06:17Right, are we squeezing both limes into here?

00:06:19Yes, both limes into that, a bit of lemon into here.

00:06:22So, how was the progression from starting off to winning?

00:06:26Were you, Tony, did you always think there was a hope?

00:06:28Always, right from the beginning.

00:06:29Really?

00:06:29Right from the beginning because you could taste and the hardest thing is, you know, when you finish it, you

00:06:34could cook a great dish, technically, but if you've not got seasoning right, it's got to be flat.

00:06:39Yeah.

00:06:40And that smashed it.

00:06:41Okay.

00:06:42Good palate.

00:06:42Yes, very good palate.

00:06:43So, we'll mix this.

00:06:45So, what bit of pork have we got over there, Tony?

00:06:47It's a loin chop steak, so it's off.

00:06:51We'll get to put...

00:06:53What else?

00:06:54So, that's going in there.

00:06:55And that's going in there.

00:06:57So, loin, was that smoked or not?

00:07:00No, no, no.

00:07:01It's just straight up.

00:07:03You can use pork collar if you want.

00:07:06So, the sweet corn goes on just dry because we've got to put it in a lot of butter.

00:07:09Is it cooked?

00:07:11Yes, it's blanched.

00:07:12Blanched.

00:07:13But I like it...

00:07:13I love a bit of charred corn, do you?

00:07:15Do you?

00:07:15Yeah, I do.

00:07:16Yeah, charred corn.

00:07:17It's great.

00:07:17The best thing they have was in Mexico.

00:07:19Yes.

00:07:19Yeah, I can't remember.

00:07:20They put it in...

00:07:21Covered in cheese?

00:07:22Cheese.

00:07:22Well, it's a needle in the same.

00:07:23They use lime as well.

00:07:25Lime, something like that.

00:07:25And the chilli is this.

00:07:26So, we've got the lime, we've got chilli powder, we've got chak masala, that's the secret.

00:07:32That's the MSG of Indian cooking.

00:07:34You just pop that on.

00:07:35It's this chak masala.

00:07:36It's got black salt.

00:07:38Is that the smelly stuff?

00:07:38Yes.

00:07:39Yeah.

00:07:40Yes, that's how you sell it.

00:07:41Oh.

00:07:42It's very...

00:07:43Yeah, it's great.

00:07:44It's very sulphury, but it's just got that great.

00:07:48Bit weak.

00:07:49Yeah, get them to do it.

00:07:50Here's a fork.

00:07:51Oh, yeah, go on.

00:07:52Oh, thank you.

00:07:52Here's a fork.

00:07:53I'll stab it in your arm.

00:07:53I will.

00:07:54Yeah.

00:07:54Stay away from the trainers as well.

00:07:57I should have sprayed them.

00:07:59I should have sprayed them.

00:08:01Top tip.

00:08:01Like a teenage brain.

00:08:03Hey?

00:08:03A teenage brain.

00:08:04So, we're getting...

00:08:05Tony, wash your hands.

00:08:07You've been handling meat.

00:08:08Yes, I will.

00:08:09Anyway.

00:08:10Come out when you wash them.

00:08:12But this is quite popular with the supper clubs in the summer, because we get the wee barbecue

00:08:15on the go, and they love all this.

00:08:18Do you just stuff on the barbecue at your place?

00:08:20Yeah, we do, in the right season, which is great.

00:08:23We've just got a wee Japanese one, so when it's not too great outside, we can still do it

00:08:27in the top of...

00:08:27Those little...

00:08:28Yeah, expensive things.

00:08:29Conrows?

00:08:30I don't know what they're called.

00:08:31I don't know.

00:08:32Yeah.

00:08:33Right, what else is going on here?

00:08:34Just blitzing it, isn't it?

00:08:35Blitzing it.

00:08:35Yeah, just blitzing it.

00:08:36Chilly goes in.

00:08:38Okay.

00:08:39Right, so, Tony, tell us about your secret supper club.

00:08:42How did you not?

00:08:43Because you told me in rehearsal.

00:08:44Oh, right, yeah.

00:08:45So, the supper clubs, we just haven't opened up, but we've got Dangerous Dining.

00:08:50Sorry.

00:08:50So, that's all right.

00:08:51Everyone does it.

00:08:52Everyone does it.

00:08:54Say the bad note.

00:08:55You can ask me to, don't you?

00:08:57There we are.

00:08:58So, yeah, the supper clubs, the normal ones, have opened up again, but we've got a secret

00:09:02one, Dangerous Dining, which we've all got here.

00:09:05I just need to say a shout-out.

00:09:06Happy birthday to Sizzling Sarah.

00:09:09That might not be our name.

00:09:10Sizzling Sarah?

00:09:10Yeah.

00:09:11How'd she get that name?

00:09:12I can't tell you.

00:09:13Okay.

00:09:15It's a secret.

00:09:15Yeah, it's a secret.

00:09:17Now, it's just friends.

00:09:18We get round and everybody wants to join, but it's that old blood in, blood out.

00:09:23It's a tight gang.

00:09:24I don't know what that means and I don't want to know.

00:09:26Well, you've got dodgy trainers.

00:09:27You'll never know what that means.

00:09:29You'll never know.

00:09:30Right, if you pop that into the...

00:09:32The pot.

00:09:33The pot.

00:09:34Okay.

00:09:36Is this more than you're bound for?

00:09:38Well, yeah, I wasn't quite.

00:09:39I'm just hoping to sit down.

00:09:40I've got a new shirt on.

00:09:41I've got no apron on.

00:09:43How's the taste?

00:09:44There's some salt there if you need it.

00:09:45Let me see.

00:09:48So, I've just dipped the baby gem into the butter and it's onto the grill.

00:09:53Needs more salt, Tony.

00:09:55Yeah, salt's there.

00:09:56Thank you very much.

00:09:58Was it quite nice working with you?

00:09:59It's quite calm, right?

00:10:01We had so much fun, we just laughed all day long.

00:10:03It was absolutely amazing, wasn't it?

00:10:06It was so good.

00:10:07It was great.

00:10:08There's a lot of pressure doing those things.

00:10:09I don't think people at home realise the pressure of cooking on TV in a competition form.

00:10:16Not like this.

00:10:16No, absolutely.

00:10:18And I think it's a time limit for me.

00:10:20I've found that hard.

00:10:22And because of Tony's flavours, some dishes, how many herbs and spices do we have?

00:10:26Yeah, there's quite a lot.

00:10:28Maybe 50.

00:10:29Yeah.

00:10:29For different marinades, different dressings.

00:10:31Yeah.

00:10:31And you're thinking, goodness, have I done that one?

00:10:34Have I missed that one?

00:10:34Yeah, yeah, yeah.

00:10:34That sort of thing.

00:10:36But we had the best time.

00:10:37Have you carried on cooking since?

00:10:38Yeah, I do.

00:10:39Although, my other half, Mark, he says, when are you going to do some of that lovely food that Tony...

00:10:44When I haven't got the recipes, you're going to email me, aren't you?

00:10:46I am going to email you.

00:10:47So I can get back to it, yeah.

00:10:49When are you up in Edinburgh?

00:10:50You need to pop up.

00:10:50I know, I need to pop up.

00:10:51I will.

00:10:52I promise you.

00:10:53It's just been very busy.

00:10:54But yeah, I know, I know.

00:10:55I can't wait to see the documentary, though.

00:10:57It looks amazing.

00:10:58I've been watching it on Insta.

00:10:59It's been seeing you've been doing it.

00:11:00Yeah, thank you so much.

00:11:01Yeah, I think you'll enjoy it.

00:11:02I really do.

00:11:03Well, you get, I guess you guys, you get quite close, do you know, when you work together.

00:11:06So closely, under the pressure.

00:11:09Well, it's a trust thing as well.

00:11:11Yeah.

00:11:11And under that pressure, I think you need to, you know, if Tony said, come on, hurry up, you know,

00:11:15you can't be offended by that.

00:11:17It's a relationship that, it's a respect thing, isn't it?

00:11:20Yeah.

00:11:20That kind of yes, chef.

00:11:21Yeah, yeah, yeah.

00:11:22But I've loved it.

00:11:22You have to have certain amount of that, don't you?

00:11:23Yeah.

00:11:24I'd love to work in the kitchen.

00:11:25Would you?

00:11:26Yeah, I'd love to try it.

00:11:27No, I'd never work in the kitchen.

00:11:28No, work in the kitchen is great.

00:11:30It gives you life skills.

00:11:32Oh, yeah.

00:11:33There's the next doc if you're watching.

00:11:37So, what we've done now, I just love basting it in the chilli butter.

00:11:41We'll pop that on.

00:11:43And then we are going to squeeze lime over it.

00:11:48Nat, if you want to do that.

00:11:49Tony, you just brought a new place in Islay, is that right?

00:11:53Yeah, well, I've just started working for Logan Air.

00:11:56OK.

00:11:56And we flew out, they fly to all the islands and we were in Islay and this beautiful building

00:12:02has come up for sale.

00:12:03Oh, lovely.

00:12:04So, it's gorgeous.

00:12:05So, any investors?

00:12:07No, Tony.

00:12:08No, you're not allowed to say that.

00:12:09No, Tony.

00:12:10Yes.

00:12:10I love it.

00:12:12I'm sorry.

00:12:13That's not going to get anybody's side of the cliff.

00:12:18So, you've got a lovely char on it and we're letting it rest.

00:12:21We've got the beautiful baby jam.

00:12:24We'll pop there.

00:12:25I never think to do that at home.

00:12:26I love lettuce.

00:12:28It's grilled baby jam.

00:12:29I never think of doing the lettuce like that, but I love it when I'm out.

00:12:32Yeah.

00:12:32It's good.

00:12:33It's really nice.

00:12:33And again, if you want to, you can dip, because the butter's there, you can dip it in or not

00:12:37or pour it on afterwards.

00:12:39We'll give that a minute, but it's superb.

00:12:41Don't forget, if you want to make Tony's pork at home, you can find the recipe at bbc.co.dk

00:12:44forward slash Sunday kitchen or scan the QR code down here and it'll take you straight

00:12:48to this dish.

00:12:49Excellent.

00:12:49All right, let's imagine that's rested.

00:12:51Well, it's good rest there anyway, yeah.

00:12:54Incredible.

00:12:55It's gorgeous.

00:12:55And it's so simple.

00:12:57Yeah.

00:12:57Because the marinade, four hours minimum, but you can leave it in there for a couple

00:13:00of days if you want.

00:13:01Get it done.

00:13:02Is it going to soften it as well?

00:13:03It is.

00:13:04Yeah, it's because it's yoghurt, right?

00:13:06Yeah, and you've got a bit of lemon juice in there as well, but I won't take it.

00:13:10There's no enzymes in there, unless you've made the yoghurt yourself, which can make

00:13:13it go too soft.

00:13:14It looks great.

00:13:15It's lovely.

00:13:16Happy with that?

00:13:17Very happy.

00:13:17Happy with the chutney?

00:13:18If only it had had.

00:13:19If you're happy, I'm happy.

00:13:20What's it called, though?

00:13:21What would you like it to be called?

00:13:23It's tandoori pork with grilled corn.

00:13:26Corn.

00:13:27Grilled.

00:13:28BB gem, BB gem.

00:13:29Green chutney.

00:13:30Beautiful, thank you.

00:13:35Look at that, Tony.

00:13:36Right, come on and have a seat.

00:13:38Okay.

00:13:38You go and sit around there.

00:13:40Look at that.

00:13:40Dive straight into that.

00:13:42That looks so beautiful.

00:13:43That looks so beautiful.

00:13:44Come over here, you.

00:13:44Oh, am I coming over as well?

00:13:46Yeah, yeah, yeah.

00:13:46Come over here.

00:13:46There you are.

00:13:47Right, Helga, what have you got?

00:13:50So, with the flavours that you've got here, we have gone for a red, but we've gone for

00:13:56a red that actually has got real freshness to it, real kind of snap, and it's called Balearic

00:14:01Island Red Wine.

00:14:02It's from the MLS Bound range.

00:14:04It's 12 pounds, and this one is fairly new to the shelves.

00:14:11It's from Mallorca, and it's not like, normally you think of Spanish reds as being quite big and

00:14:17oaky and heavy.

00:14:19This is kind of the opposite.

00:14:20A touch of sweetness to it would be so great with that.

00:14:23Yeah, the fruit, so it's got this gorgeous limestone soil, it's got the breezes, so it

00:14:26locks in the freshness.

00:14:28Two local grapes, Mantanegro and Kaye, and they just give it this kind of cranberry, bit

00:14:35savoury, but all the flavours that you want with that, you know, so it's a bit like a red

00:14:39car and jelly.

00:14:40That chutney is quite potent, so that'll be beautiful.

00:14:42It's really, really good, this.

00:14:43It's lovely, isn't it?

00:14:44I've had it before, actually.

00:14:45Oh, have you?

00:14:45Yeah, I've had it.

00:14:46And it's got sunshine vibes.

00:14:47You've had this?

00:14:48I have.

00:14:48Have you?

00:14:49I like Mallorca, too.

00:14:50And you could chill this, for those who like it.

00:14:53Oh, that would have a nice chill.

00:14:54I'd have that chill.

00:14:55Very nice.

00:14:56How's that, Tom?

00:14:57Every time I had a cheese of wine, it's always spot on.

00:14:59Spot on, isn't it?

00:15:00And this food, though.

00:15:01Oh, thank you.

00:15:02Tony.

00:15:03Have a little one of this.

00:15:03Also, that marinade, I tried to rehearse on that marinade, reminds me, you know those little

00:15:07chicken bites you get in a famous store that does really good food?

00:15:14It tastes just like that.

00:15:16It's like you had those and go, I want to make that.

00:15:19Or the other way around, somebody just ripped me off.

00:15:21No, no, no.

00:15:23That's really similar.

00:15:25Yes.

00:15:25Yeah.

00:15:25Really delicious.

00:15:26Isn't it amazing?

00:15:27Also, the lime juice.

00:15:29Oh.

00:15:29Are you bigging up your chutney?

00:15:30I am, yeah.

00:15:31The chutney is amazing.

00:15:33Amen.

00:15:33All good there?

00:15:34Amazing.

00:15:34Perfect.

00:15:35Couldn't be happier.

00:15:36Excellent.

00:15:36Good.

00:15:36Nice start.

00:15:37Remind us what we're doing with you in a bit.

00:15:39We've got a nice summery lamb dish.

00:15:41Slow braise, broad beans, fennel, booze, everything.

00:15:46Excellent.

00:15:47Don't forget, you're in charge of what I cook at the end of the show.

00:15:50Would you go for Natalie's idea of food heaven?

00:15:51A summery Turkish meze, including courgette fritters and a vibrant bulgur salad?

00:15:56Or do you want me to convince her on her food, how mussels, two ways, including popcorn mussels?

00:16:01Choice is yours.

00:16:01Log on to the website now and have your say.

00:16:04Right, some exciting news now.

00:16:05Get this.

00:16:06We've been long listed for the national television awards.

00:16:09Woo!

00:16:10Yeah, along with everyone else.

00:16:12It's our 20th anniversary this year, so we'd love to make it to the short list.

00:16:16So we need you at home.

00:16:18I'm doing that pointy finger thing that they do on posters in the war.

00:16:22To vote for us in the daytime category, just head to the NTA's website or scan the QR code here.

00:16:28There you go.

00:16:29Where is it?

00:16:29No, there.

00:16:32There's loads of shows on it.

00:16:34Just make sure you get the right one.

00:16:35Don't get sidetracked.

00:16:37Right, let's head to Bangladesh now with Rick, and he's getting mobbed at a fish market whilst trying to shop

00:16:42for seafood.

00:16:54Bangladesh is mostly part of the Ganges Delta and is therefore covered in a myriad of rivers and lakes.

00:17:00And as Noel Coward said of Norfolk, it's terribly, terribly flat.

00:17:05And it's not surprising that an awful lot of travel and life is conducted on boats, some of them only

00:17:11just worthy of the name.

00:17:13It's also not surprising that the waterways provide more than just a way to get around, which means, of course,

00:17:20that you're never too far from a fish market.

00:17:24Well, I think I can guarantee that all the fish here are...

00:17:28Cheers, yeah, it's OK.

00:17:29I'm just talking to the camera.

00:17:31Don't worry about it.

00:17:32I think I can guarantee these are all freshwater fish, river fish, not farm fish.

00:17:38I mean, I can recognise some of them.

00:17:40I'm fairly certain that's a freshwater bream, and that's obviously a cop.

00:17:44And over here, I think these are what we call shad.

00:17:48Ilsa?

00:17:49I think so.

00:17:51I think those are...

00:17:53Now, those...

00:17:55Well, those are...

00:17:58Those are big ones.

00:18:00What are they?

00:18:01What are they called?

00:18:03Name?

00:18:05Glaskabia.

00:18:06Glaskabia.

00:18:08Glaskabia.

00:18:09I'll have to look it up.

00:18:11My gosh, I mean, it just shows you how much water, fresh water there is in this country.

00:18:17I mean, there's so many varieties of fish and so much of it.

00:18:21Look at those little freshwater prawns.

00:18:23They're good.

00:18:24Wonderful.

00:18:28They look again like small, small shad.

00:18:31And that's the most revered fish in Bangladesh.

00:18:35And there's more in there.

00:18:37So we better go and have a look inside as well.

00:18:39Follow me.

00:18:41Oh, my gosh.

00:18:43Look at these.

00:18:46Okay.

00:18:47Yeah, Glaskabia.

00:18:48Glaskabia.

00:18:49Yeah, yeah.

00:18:53I mean, it just shows you.

00:18:55I mean, there must be such a depth of water to have fish like that, that big in the rivers.

00:19:00I'm very impressed.

00:19:02I like my fish, you see.

00:19:04And these.

00:19:09Definite catfish in there.

00:19:12There.

00:19:15That's a real catfish.

00:19:17That's a real thing.

00:19:21Sorry.

00:19:22I'll probably have to buy that one.

00:19:26Good, thanks.

00:19:28Oh, by the head.

00:19:29Okay.

00:19:33More, more?

00:19:35Come on, then.

00:19:38So here I am, lost in the fish market, completely confused, but deliriously happy.

00:19:45Ah.

00:19:46I think it must be in this pond, the big fish in here.

00:19:49So this is where you keep it, in here.

00:19:53Well, they are big fish.

00:19:57I expect you not eating this fish.

00:20:00Not eating.

00:20:01Okay, not eating.

00:20:02They're ceremonial.

00:20:03Yeah, ceremonial, okay.

00:20:04Religious reasons.

00:20:06Right.

00:20:07For gods.

00:20:08Wow.

00:20:09And what are they called?

00:20:10Fish named Godar.

00:20:11Godar.

00:20:12All right.

00:20:13Okay.

00:20:16Fantastic.

00:20:21As Show Cat, the TV cook I met in Dhaka, said, this country is made up of two things, fish

00:20:28and rice.

00:20:29He gave me this recipe.

00:20:31It couldn't be simpler.

00:20:33It's got mustard seed oil.

00:20:35You can get that in Indian delis, onion, finely chopped, garlic, chilli powder, turmeric and ground mustard seeds, all cooked

00:20:44out in a pan.

00:20:47You need to soften it well so it will make a smooth taste when it's transferred to a pestle and

00:20:53mortar.

00:20:54Well, this is what they call a masala in the Indian subcontinent.

00:20:58It just means a mix of spice.

00:21:00Actually, it's a very simple masala and particularly Bangladeshi, I think, because of the large amount of very, very pungent

00:21:08mustard oil and mustard seeds.

00:21:10But actually, what makes this a northern Indian dish is also the large quantity of onion and garlic in it.

00:21:17I'm using cod, but in Bangladesh, it would more often than not be a freshwater fish.

00:21:23I like to salt all my fish well.

00:21:26In this case, I spread a generous amount of the masala on both sides and top them off with a

00:21:31few slices of raw onion and a few emerald jewels of fresh green chilli.

00:21:37Now, because I want it to look really authentic, I've got some banana leaves to make my parcels.

00:21:43You can get them in most Asian shops, but of course, you don't have to have them.

00:21:47You'll get the same effect if you use greaseproof or baking paper or even foil.

00:21:53They'll steam just as well, but you won't have the same romance.

00:21:59To go with it, you'll need a salad of thinly sliced tomato, onion, cucumber and tiny bits of green chilli,

00:22:06which is seasoned with cumin and red chilli powder.

00:22:10Use some salt and plenty, and I really mean plenty, of crushed black pepper.

00:22:16The juice of a lime and chopped coriander leaves, and that's ready for a perfect salad.

00:22:22You know, without it, the fish wouldn't be half as good, but by now, it'll be cooked quite enough.

00:22:28And when you open up those lovely little parcels, the wonderful aromas will get your taste buds tingling like mad.

00:22:37Serve it with plain boiled basmati rice naturally and some of that piquant salad.

00:22:44This is dinner party stuff, and couldn't be easier.

00:22:54Thanks for that, Rick.

00:22:56Now, Natalie, you told us you love a quiche.

00:22:59I love a quiche.

00:22:59Do you think it's underrated?

00:23:00I do, I really do.

00:23:01Because of those horrible ones in the supermarket.

00:23:04They're always wet.

00:23:05They're not horrible, I just feel like they don't...

00:23:06Calm wet.

00:23:07People don't have a nice quiche and salad in the summer, and I think it's a great dish.

00:23:10I love a quiche.

00:23:11Good.

00:23:11I made one at home a while ago.

00:23:14Dish Lorraine.

00:23:16You had lots of leftover eggs.

00:23:19Aces dishes are making a comeback.

00:23:20Yes.

00:23:20We did a few on the Rivals show last week.

00:23:23You can watch that on iPlayer.

00:23:26Right, so let's make a quiche.

00:23:28Let's make a quiche.

00:23:29So, I've got...

00:23:29I'm using puff pastry, just for a point of difference.

00:23:32Okay.

00:23:33Maybe...

00:23:34Originally, this is a boring food.

00:23:36It was made with bread dough.

00:23:37All right.

00:23:38Really?

00:23:39How do you know so much about quiche?

00:23:40Because I've just...

00:23:41Funny you should ask that, Matt.

00:23:42I've just written a piece about country, for country life, about quiche.

00:23:45Really?

00:23:46It's actually German in origin, really.

00:23:47No, it's not.

00:23:48Quiche?

00:23:48Yeah, the name quiche comes from Kukul.

00:23:51I'm going to get this wrong.

00:23:52Is it really?

00:23:52German in origin because it comes from Alsace-Lorraine, so, you know,

00:23:54up there, which moved between Russian empires and the rest of it.

00:23:58So, a French dish with German roots that we loved.

00:24:02So, was it always largely an onion base?

00:24:04Well, it was basically, you know, it started off with basically your filling

00:24:07and then, of course, the Lorraine came in with the bacon and the cheese.

00:24:10Do you add cheese or what?

00:24:11Oh, yes!

00:24:12Big question.

00:24:13I've got cheese on my quiche, Lorraine.

00:24:14Love it.

00:24:15See, the purists say no cheese.

00:24:16Because they're very sad.

00:24:18Because they're sad.

00:24:19And they're...

00:24:19Cheese on everything.

00:24:20We know what the French can be like sometimes.

00:24:21Because it's sad.

00:24:22Cheese on everything.

00:24:23Cheese makes you happy.

00:24:24Well, there's loads of cheese in this, so get over yourselves.

00:24:27Well, what happened?

00:24:28Because you wanted a cheese and herb quiche.

00:24:30I did.

00:24:30And I love leeks as well.

00:24:32Do you?

00:24:32Yeah.

00:24:32That's lucky.

00:24:33Good.

00:24:35So, yeah, so sweated down some leeks.

00:24:38So we've got a pile of leeks in there and a lot of butter.

00:24:41Um, so let's get this going on.

00:24:44Right, so in the base, let's just chuck a load of those sweated leeks.

00:24:49I've got some spinach going in there just to, um, just a bit more flavour, really.

00:24:54Does spinach make it wet?

00:24:56Can you make sure?

00:24:57No, you dry it out.

00:24:57Dry it all out.

00:24:58You've got to squeeze the life of it out of that.

00:25:02So let's put some of that in.

00:25:03And it always takes more filling than you think.

00:25:06This is quite a shallow tart shell.

00:25:09It's quite nice if you get those nice thick ones.

00:25:10Yeah.

00:25:11So they kind of stay nice and wobbly.

00:25:12I think, I mean, there's a few things to do, but I think the key is to eat it room

00:25:17temperature.

00:25:18Oh, yeah.

00:25:19Don't fridge it.

00:25:19Fridge can't kill it.

00:25:20Yeah, yeah, yeah.

00:25:20Just a nice kind of room temperature key.

00:25:22I think it's just absolutely delicious.

00:25:24So look, look.

00:25:25Yes.

00:25:26Get rid of all that.

00:25:27Let's have a bit of that in there.

00:25:28And then I've got equal quantities milk and cream.

00:25:32I've got about five eggs.

00:25:34And then I'm not going to whisk them because I don't want all the air in that.

00:25:37So I'm just going to sort of beat them gently.

00:25:39Mm-hmm.

00:25:40And then, uh, and then sieve it in.

00:25:42And I'm going to sieve it, most of it here, and then I'm going to sieve it over there because

00:25:46otherwise it slops.

00:25:46You really don't want to sort of slop it.

00:25:48No.

00:25:49Down the side because otherwise it's just a bit of a pain to, pain to get out.

00:25:54Right.

00:25:54I'm going to go on with this.

00:25:55Let's talk about you.

00:25:56Caring.

00:25:57Yes.

00:25:57So when's it coming out, Natalie?

00:25:58So Natalie, Cassidy, Caring Together.

00:26:01It's our bank holiday Monday, so Monday coming.

00:26:03Everyone's in.

00:26:04It's on a, well, it's very hot.

00:26:05So it's very good because it's on at 1.30pm, but it's also repeated at 7pm that evening.

00:26:10But you can watch the first four on iPlayer from Monday.

00:26:15A binge watch it.

00:26:16And then the following Monday after that, the final four are out on iPlayer as well.

00:26:21So, yeah, there's eight in total.

00:26:22And how was it to take, because you went back to college.

00:26:25I did.

00:26:26You did a B-Tech with a load of, because you were the mature student.

00:26:29I was.

00:26:29It was very, very daunting.

00:26:31Yeah, I bet.

00:26:31Walking into a college with 17 and 18-year-olds, I felt very, very old.

00:26:36I remember mature students.

00:26:38Very, very old.

00:26:38Yeah.

00:26:39And I, what does that mean?

00:26:41Well, they always had, like, proper lives.

00:26:44Yeah.

00:26:44And we were just students just messing around.

00:26:46Yeah.

00:26:47Yeah, basically.

00:26:47Well, they were wonderful.

00:26:48They took me under their wing, and I was part of the team within, part of the classroom within an

00:26:52hour.

00:26:53Okay.

00:26:53So, I felt completely at ease, and it was just an amazing course.

00:26:57It was health and social care, level three.

00:26:59Yeah.

00:27:00And it ranges from birth up to palliative care.

00:27:03Okay.

00:27:04And the reason I wanted to do this was because I looked after my dad right up until the end

00:27:09of his life,

00:27:10and I was with him at the end of his life, and for me, I know we don't talk about

00:27:14it enough.

00:27:14I think it's a very, very painful experience, but for me, it's the best, most wonderful thing I've ever done.

00:27:21Oh, really?

00:27:21It's such an honour to do that.

00:27:22And presumably, I mean, you said, you know, that you were accepted very, very quickly.

00:27:26Yes.

00:27:26The type of people you get going into caring are a very different breed, aren't they?

00:27:30They're very kind of selfless.

00:27:32It's incredible.

00:27:33Throughout that programme, making it, every single day of filming, I'd come away, and I'd say,

00:27:38wasn't that to Ali or, you know, producer or whatever?

00:27:40I'd say, oh, didn't we have the most special day?

00:27:43Oh.

00:27:43And it became a running joke, because every day was a special day.

00:27:46Sure.

00:27:46It was just special.

00:27:47Yeah.

00:27:48And one of the girls, actually, in the class, Tilly.

00:27:51Right.

00:27:51Lovely Tilly.

00:27:52Shout out to Tilly.

00:27:53Shout out to Tilly.

00:27:53Hello, Tilly.

00:27:54I hope you're watching.

00:27:55And we found out that she'd been a home carer to her parents, her mum especially, since

00:28:00she was four.

00:28:01Wow.

00:28:02So she'd been in care all of her life and still wanted to do this course.

00:28:06And you find that a lot, you know, people have a lot of lived experience and want to

00:28:10go into care.

00:28:11Everyone is bursting with so much empathy.

00:28:14Yeah.

00:28:14I just cried all the time.

00:28:15A lot of crying.

00:28:16A lot of crying.

00:28:17We were crying, weren't we?

00:28:18Last night watching it.

00:28:19Really?

00:28:19I mean, even though, yes, we were crying within about two minutes, to be honest.

00:28:23But also, it is such an uplifting watch as well, I found.

00:28:27I think so.

00:28:28It's, I mean, it's really beautiful and emotional and obviously following these incredible stories.

00:28:34But these people, I mean, they are just so big hearted.

00:28:39Well, they're unsung heroes.

00:28:40I don't think we've had a show that really highlights them.

00:28:44So I feel so proud because, you know, we should be talking about this.

00:28:48And people talk about this amazing job.

00:28:50They did give over their whole life.

00:28:52And not just jobs, Tom.

00:28:54Also, you've got to think of the unsung carers at home.

00:28:57Yeah, and they'll have to.

00:28:58And there's over 5.8 million people caring for somebody that we don't even know about in the UK.

00:29:03That was the last numbers.

00:29:04But, yeah, it was just amazing.

00:29:06It is a wonderful watch.

00:29:08Really, really wonderful watch.

00:29:09And, no spoilers, there's a small dog in there.

00:29:12Oh, yeah.

00:29:13Yes.

00:29:13Sog.

00:29:14That's the one that got me.

00:29:15Go, Joel Henry.

00:29:16It really did.

00:29:17I mean, literally, when you messaged saying, the dog, I was like, oh, no, the dog.

00:29:22I'm pleased you enjoyed it.

00:29:23I just think at this time, you know, the world's a funny old place.

00:29:27And I think people can watch it.

00:29:28And you come away.

00:29:30Well, you know.

00:29:30And I think you'll watch it and you'll go, gosh, there are so many good people out there.

00:29:34Yeah.

00:29:35There's so many people doing something so good.

00:29:38Yeah.

00:29:39I loved every minute of it.

00:29:40I reckon it's my favourite thing that I've done.

00:29:42Really?

00:29:42I really mean it, yeah.

00:29:43And you looked, I mean, you looked so comfortable as well doing it.

00:29:48You know, it felt like you were in your kind of...

00:29:52Element.

00:29:52...natural way.

00:29:53You were.

00:29:53It was.

00:29:54It really did feel like that.

00:29:55Well, sometimes you're like somebody's put into a position and you sort of know it's

00:29:59being done, you know, to make good telly.

00:30:02This was, it was gorgeous.

00:30:04Yeah, I kind of forgot that I was making a TV show.

00:30:06Yeah, that's what it feels like.

00:30:08And I've been in care all of my life in terms of, I remember being seven and my nan being

00:30:12in hospital.

00:30:13Yeah.

00:30:13And that was our night out.

00:30:15My mum and dad would say, come on, we're going up the hospital.

00:30:17And I'd entertain on the ward.

00:30:20Really?

00:30:20And I'd tell jokes and I'd sing.

00:30:22But I've, you know, I've grown up with the elderly really and sort of trying to look after

00:30:26them or care for them.

00:30:27Yeah.

00:30:27And then doing it for dad.

00:30:29So the elderly care is where my heart is.

00:30:31Right.

00:30:31But actually, from birth, the things that I saw throughout the series, which you'll see when

00:30:36you watch, every part of it was so interesting.

00:30:38Well, you're very natural, aren't you?

00:30:40You're very, um, although you've grown up on our screen since you were 10.

00:30:4410, yeah.

00:30:45Yeah, 93.

00:30:46So, but you're super down to earth.

00:30:49Well, yeah.

00:30:49And everything about that show, you need somebody down to earth.

00:30:52Absolutely.

00:30:53To do it.

00:30:53Absolutely.

00:30:54You couldn't come in as an actor and be all kind of starry.

00:30:58No.

00:30:58And I remember one of the hospitals we visited, they said, would you like a room to sit in

00:31:03on your own?

00:31:04I said, what am I going to sit on my own for?

00:31:05Yeah.

00:31:05I want to be with you.

00:31:06I want to find out what you do all day.

00:31:07A little roped off area.

00:31:09You know what I mean?

00:31:09I said, no, absolutely not.

00:31:11That doesn't really sit with a hospital environment.

00:31:13And, you know, I know it's for telly, but I said, no, I'm on a placement.

00:31:15I'm here for the day.

00:31:16I want to help you.

00:31:17I want to get involved.

00:31:18Well, it's a really good watch.

00:31:20There's a lot of people who will absolutely resonate.

00:31:22I feel like there won't be, it might not be the first episode, but out of the eight,

00:31:27you will resonate with something.

00:31:29Yeah.

00:31:29There's so much in it.

00:31:30Yeah.

00:31:30It really is special.

00:31:32Yeah, mine was the little dog.

00:31:34The dog's fine, by the way.

00:31:35The dog lives over it.

00:31:36There'll be more.

00:31:36Yes, the dog is fine.

00:31:38Yeah.

00:31:38Yeah, the dog's fine.

00:31:41Right, do you want to learn more about quiche?

00:31:42Yes, please.

00:31:43Yeah, brilliant.

00:31:44So, okay, so sieve the mix.

00:31:47Make sure you get all those eggy threads through, because that's what's going to set it.

00:31:51You don't want to push the eggy threads through with a metal.

00:31:53You don't want metal on metal, because that's going to make it quite metallic.

00:31:55Right.

00:31:57And then pour it in, and it just kind of absorbs.

00:31:59If you've got time to let it sit, it'll soak it up, and then you just keep topping it up.

00:32:05Smells delicious.

00:32:05It always takes more liquid than you think.

00:32:08Also, you want to try and get nearest to the top as you can.

00:32:12So I'm going to do that, and I'm going to take the rest over there, and then fill it up

00:32:16with a little bit more greenery, because the crew will eat this later.

00:32:20Can I not take it home?

00:32:22Yeah, if you like.

00:32:23Wrecking.

00:32:23Yeah, it's locked in.

00:32:24Oh, I'm roofing in here.

00:32:28Right, so then, yeah, stick it on there, and then do that.

00:32:33Okay, that'll do.

00:32:34Yeah, try not to spill it down the sides, otherwise you get a really kind of soggy bottom.

00:32:39Right, so this is the one we cooked in rehearsal.

00:32:42Sorry, I've knicked some cheese.

00:32:43You carry on, love.

00:32:45So this is nice.

00:32:46It's not...

00:32:47It's just set.

00:32:48And you want to let it set.

00:32:49When you cook it...

00:32:50I want to keep touching it.

00:32:52Tell them, nah, I've seen that.

00:32:54I don't know, I'm just talking about it.

00:32:54This is lovely, this is.

00:32:56Have a bit of this.

00:32:58Have a bit of this.

00:33:00Let's move that, yeah.

00:33:01Small snacks there if you want it.

00:33:03Yeah, don't frizz it, okay?

00:33:05And when you cook it, nice and slow, like 150.

00:33:08How long for?

00:33:09We just judge it.

00:33:10It depends on the size of this.

00:33:11This took about sort of 25, 30 minutes.

00:33:13So when there's an area about this big in the middle, you kind of let it pull it out, and

00:33:18then it sort of forms and sets,

00:33:20and then it should be nice and soft in the middle.

00:33:23Okay, so let's see how it goes.

00:33:26Right, chuck us your plate, will you?

00:33:27Yeah.

00:33:28Thanks.

00:33:30Please, sir.

00:33:35It looks absolutely divine.

00:33:38Oh, ta-da.

00:33:38Wow.

00:33:39Okay.

00:33:41Do you want to tuck in?

00:33:41There's some salad there, but...

00:33:42Thank you so much.

00:33:43Let's just leave it on the side.

00:33:45We'll have that later.

00:33:48But, yeah, no, well done on the old show.

00:33:50I'm sure, was it quite daunting to go into?

00:33:52That is delicious, Matt, thank you.

00:33:53It's all right.

00:33:54Really, really gorgeous.

00:33:55I'm going to try a bit.

00:33:56You want to take it home, though, don't you?

00:33:57No, it's all right, don't worry.

00:33:58It's all right, we've got...

00:33:59You can have the...

00:34:01Yeah, this...

00:34:02Ooh, yeah.

00:34:02That's what you want, nice and kind of wobbly.

00:34:04Really, really nice.

00:34:05Really lovely.

00:34:06Yeah, you tuck in.

00:34:07I was going to say, yeah.

00:34:08Oh, nice.

00:34:09Isn't it lovely?

00:34:10Do you want some?

00:34:11I don't believe you.

00:34:12You have some.

00:34:12Yeah, come on.

00:34:13Do you want a bit?

00:34:14Yeah.

00:34:14Yeah, come on.

00:34:16There's more.

00:34:18All right, fabulous.

00:34:19You're in charge.

00:34:20I'm in charge.

00:34:22Right, you happy, Nat?

00:34:24Very happy.

00:34:25Excellent.

00:34:25Right, we'll talk more about that in just a bit.

00:34:28Fantastic.

00:34:29Go on with the show.

00:34:29What do you want me to make at the end of the show?

00:34:31Will it be Natalie's Food Heaven?

00:34:33Vibrant Turkish meze that packs a bit of a punch.

00:34:37So, I'm going to fry some courgette and fritter fritters.

00:34:38I'm going to finish off with a drizzle of honey and a serve with a spicy bulgur wheat,

00:34:42pomegranate and raisin salad, loads of pickled chilies on the side.

00:34:46Or do you prefer my transformation of food hell, mussels two ways?

00:34:51So, I'm going to make deep fried mussel popcorn with a ranch dressing and some fiery hot sauce.

00:34:55I'm going to serve more mussels alongside mussel gratin coated in garlic butter and parmesan crumb.

00:35:02The choice is yours.

00:35:02Log on to the website now.

00:35:03I'd have your say.

00:35:04Right, let's catch up with Nigel Slater now.

00:35:06He's pondering in his veg patch, wondering why his garlic won't grow.

00:35:17I try to grow a wide variety of vegetables in my garden.

00:35:21I've got bolotti beans, tomatoes, courgettes and cabbage.

00:35:25I'd love to grow garlic, my favourite seasoning, but it never seems to work.

00:35:30Maybe the foxes eat it.

00:35:32Today, I want to use garlic in one of my recipes.

00:35:35I'm going to use it roasted as it produces a fantastic puree.

00:35:41Did you know that there are over 300 varieties grown, 12 of them on the UK's biggest garlic

00:35:48farm in the Isle of Wight, where Colin's been cultivating them for over 30 years?

00:35:55This one comes from Ukraine.

00:35:58Purple Moldovan.

00:36:00This is an incredibly rare garlic that's called red tock.

00:36:05Look at these.

00:36:05Very flat.

00:36:06See?

00:36:07This is Iberian white.

00:36:09Garlic should grow well all over the UK.

00:36:12Just use free-draining soil that's not too acidic and keep it well-watered and weed-free.

00:36:18Plant individual cloves around February for a summer crop.

00:36:22From one clove, you'll get a whole bulb.

00:36:26That's beautiful.

00:36:27To me, that is.

00:36:29And look at it.

00:36:29Every garlic type has a different structure, a different clove formation.

00:36:33Big cloves all around the outside, really substantial cloves around the outside.

00:36:37And smaller but usable ones in the centre.

00:36:42And if you smell it, it's got the most glorious, sophisticated bouquet.

00:36:55There's an elephant garlic bulb.

00:36:59You get that beautiful flower.

00:37:00And the bees and the butterflies just love it.

00:37:06This is Provence white.

00:37:11Hmm.

00:37:13Sweeter.

00:37:14Sweeter than them.

00:37:17Garlic from the field.

00:37:19Still takes your breath away.

00:37:22In honour of garlic, I'm going to make a suave twist on an old favourite of mine.

00:37:27Goat's cheese on garlic toast.

00:37:29So easy to throw together.

00:37:33I'm using my roasted garlic from earlier, cooked for about an hour.

00:37:38Once cool, pop the puree out of its clove and into a bowl.

00:37:44Just stir it round so I get a sort of stiff paste.

00:37:49And then I use it like garlic butter.

00:37:53Start off by lightly toasting some bread.

00:37:56I'm using goat's cheese and I'm using it because it's got a sharpness that contrasts so well with the sweetness

00:38:05of the roasted garlic.

00:38:13Can I just spread the roasted garlic puree over the toast?

00:38:21Plonk the cheese on top of the toast, then place under the grill.

00:38:25You're after a slight browning.

00:38:29I'm using a bed of lettuce freshly picked from the garden.

00:38:33To size up the meal a bit, how about throwing in some parma ham?

00:38:47So I've got soft lettuce leaves, crisp toast, sweet garlic puree and melted cheese.

00:39:06It's completely delicious.

00:39:15Come Friday, my meals tend to be about what's left in the cupboards and fridge from my shop earlier in

00:39:21the week.

00:39:22It's often about making the most of a bad job.

00:39:26But it's quite surprising what magic you can make out of what you have left.

00:39:32I'm going to make them into the most delicious meal.

00:39:38The supper tonight is a Tidy Friday pan fry.

00:39:46This to me says fry up.

00:39:48It says one of those big, rustic meals that's not about gentle flavours.

00:39:52It's about getting things fried in a pan with crispy edges.

00:39:57Just a very cheap meal where I'm using everything.

00:40:02This really is making it up as you go along.

00:40:06It's a collection of what's left in the fridge and what's still hanging around in the cupboards.

00:40:12This is seriously relaxed cooking, restricted only by your own good taste.

00:40:21If I wanted this to be a little bit more elegant, I'd peel the potatoes.

00:40:25But I love potato skins, particularly when they go crisp in the hot oil.

00:40:31That's when I think they're at their best.

00:40:33I mean, dishes like this have got to be rustic.

00:40:34They're meant to be big.

00:40:36They're meant to be quite untidy looking.

00:40:45Chop and gently boil the leftover cabbage.

00:40:49Just enough to soften it a little.

00:40:56I'm also going to slip in some parsley.

00:41:05Just chuck the fresh greens in with all the crispy things.

00:41:09Throw in some parsley.

00:41:20This is my Friday night supper, but it's also a great kid's dish.

00:41:24And it's that idea that they're actually getting some fresh greens in there as well.

00:41:41Thank you, Nigel.

00:41:42Love a good leftover dish.

00:41:44Right, still to come, Tim Vincent is helping us celebrate British Sandwich Week in style.

00:41:47He's using snap, crackle and popping cereal, if anyone knows what that's called.

00:41:52Rice Krispies.

00:41:53To coat fried chicken, one of the most outrageously brilliant sandwiches we've ever seen.

00:41:58And what do you want me to make at the end of the show?

00:42:00Will it be Natalie's idea of food heaven, a terrific Turkish meze,

00:42:02loaded with all her favourites like spicy pickled chilies and pomegranates,

00:42:06or her food hell, a double dose of mussels with a mussel crotin and cider popcorn mussels?

00:42:10Log on to the website now and have your say.

00:42:11Right, Tom.

00:42:12Stick with this. Hard at work already.

00:42:14Oh, all right.

00:42:14I was going to... What are we making?

00:42:15We are making a summery, because it's summer. It's hot.

00:42:18Have you realised it's hot outside?

00:42:19Yeah, I know.

00:42:20So we've got my summer collection on, Tom.

00:42:21Have you got the white trainers?

00:42:22Yeah, all of it.

00:42:23I've got my white trainers.

00:42:24All of it, all at once.

00:42:24I've got my MasterChef shirt, which doesn't get an outing any more.

00:42:31Anyway, it's a lovely... It's a shoulder of lamb.

00:42:34It's a cheaper cut.

00:42:36And it's just got lots of all these French favourites from my friend Bill Knott,

00:42:39who, you know, great food writer.

00:42:41And so it is French in spite... It's pretty French, actually,

00:42:43but I just wanted something nice.

00:42:45Shoulder of lamb, of course, which you can, you know, cook down slowly.

00:42:47So what I'm going to do is...

00:42:49I'm going to make some holes and let's put the garlic in.

00:42:52Good.

00:42:53It's usually one of my favourite alcohols.

00:42:56Pastis.

00:42:57Pastis, and you can, you know...

00:42:58I don't think I've ever had a pastis.

00:43:01It's a very sophisticated drink.

00:43:02Oh, Pernod.

00:43:03That's our brand.

00:43:05It's our brand.

00:43:06It's really clever.

00:43:07It's really clever.

00:43:07And the seed.

00:43:08Because it goes all cloudy when you add water.

00:43:10Yeah.

00:43:10It's really good.

00:43:12It's a very good aperitif, isn't it?

00:43:15It's very nice.

00:43:16OK, so lots of garlic in here.

00:43:17As you say, as ever, it's rustic, this dish.

00:43:20Well, the way I cook it, anyway.

00:43:22You can laugh.

00:43:24Yeah, so it's...

00:43:25So is this a made-up dish, or is it a...

00:43:27No, I think it's basically a lamb stew, isn't it?

00:43:30A French lamb stew.

00:43:31There's some interesting things going on, like the Pernod.

00:43:35The Pernod, and that just adds, doesn't add a little bit of a je ne sais quoi.

00:43:39Right, OK, you see, using French there.

00:43:41Yeah, well done.

00:43:44Right, so whole shallots, a bit of fennel.

00:43:46Whole shallots, it looks like quite a lot, but just you sort of brown it in there, basically.

00:43:50Put this into brown it.

00:43:52Like that.

00:43:55So this is a one-pot dish, we're just...

00:43:56It is a one-pot dish, really, yeah.

00:43:58They've been adding extra washing up.

00:44:01In the kitchen.

00:44:02Exactly.

00:44:02Right, you're done with this?

00:44:03Exactly, I'm done with that.

00:44:05All done, you see, so you're just browning it very nicely.

00:44:09That's cooking away.

00:44:10OK.

00:44:11So now you can chud away.

00:44:13What have you been doing this week?

00:44:15What have I been doing?

00:44:16I've had a very busy time.

00:44:17Oh, have you?

00:44:18But you've been in L.A.

00:44:19I came back from L.A. yesterday.

00:44:21You've been our foreign envoy to America.

00:44:23I have not been our foreign envoy, but I've been part of a group.

00:44:26If there's anyone that I'd send...

00:44:28As everyone, yeah.

00:44:28...around the world to represent Britain, it'd be you.

00:44:31Aw.

00:44:32You know, I didn't hear the sarcasm at all.

00:44:35But yes, it's called Great, Better Together, hashtag Better Together.

00:44:39I learnt about this.

00:44:39OK.

00:44:40And there were serious people.

00:44:41There was me, then proper serious people.

00:44:43There were Tim Peake, the astronaut, and, you know...

00:44:47Astronauts?

00:44:47Astronauts, yeah.

00:44:48Tim Peake.

00:44:48Yeah.

00:44:49What a lovely guy he is.

00:44:50Incredibly nice.

00:44:51So humble.

00:44:51Gareth Southgate, exactly the same.

00:44:53Yeah.

00:44:53Incredibly nice man.

00:44:55We had Jonathan Woolway, fantastic chef, who was at St John, and he's now at his own place, a shed

00:45:00in Swansea.

00:45:02Oh, in Swansea.

00:45:02You've got Roberta Hall, who does some wonderful places.

00:45:05In Edinburgh, yeah.

00:45:06Fantastic.

00:45:06So this was trying to show off British food, to say that, hey, everyone laughs at us in America.

00:45:10Right.

00:45:10We're pretty good.

00:45:11That's quite an eclectic mix.

00:45:12It really is.

00:45:13And all sorts of sort of business leaders and diplomats and everything.

00:45:19So it wasn't just food, it was...

00:45:21Food, technology, space, football, everything.

00:45:25But anyway, LA, good food, In-N-Out Burger.

00:45:27Yeah.

00:45:28Lots of good Thai food, Korean food.

00:45:30Yeah, it was very merry.

00:45:32So I went for dinner on Tuesday night and Tom was invited and we saw each other on Thursday.

00:45:37And not one point did you say, oh, by the way, I can't make it, I'm in LA.

00:45:41Oh, it was before, what did it do was that?

00:45:43We went out, do you remember, we were going for a Chinese.

00:45:45Oh, yeah, I forgot about that.

00:45:46I completely forgot.

00:45:47Is that where it's Tom?

00:45:48It was in LA.

00:45:49Oh, right.

00:45:49It did sound very fun, though.

00:45:51It was really fun.

00:45:51Okay.

00:45:52So anyway, this is quick, this is browning away very nicely.

00:45:54Yeah.

00:45:54In it goes.

00:45:55I'm going to put some wine in here now and just let it all reduce off, any old warm or

00:45:59white wine.

00:46:01Okay, so you brown these, get a nice colour on them, then they're going to go in the pot.

00:46:04They're going to go in as well.

00:46:05This is all one pot, very easy.

00:46:07In, in, in.

00:46:07Let's get some tea.

00:46:08Do it at arm's length.

00:46:10So this is in your latest book, which is a re-release.

00:46:14It's a re-release, Let's Eat Meat.

00:46:1612 years ago?

00:46:1712 years ago.

00:46:18I came on the show, you know, when I first came out.

00:46:20Well, Helen and I were at the book lodge.

00:46:22We were.

00:46:23I'm very, very worried it was, too.

00:46:24Yeah.

00:46:25But really, it's about eat meat, eat less meat, but eat better.

00:46:29And it's called Let's Eat Meat.

00:46:31Let's Eat Meat, exactly.

00:46:32Okay.

00:46:32So it sort of says what it does, but it has chapters.

00:46:34It starts with, you have lots of chapters with meat, so all the curries and stuff, and then there's less

00:46:39meat, and then there's meat as seasonings.

00:46:41A lot of time, you're using, like, baked beans with scraps of ham and bacon.

00:46:44Ooh.

00:46:44Like London Grill.

00:46:46Exactly.

00:46:47And you go right down to no meat, funnily enough, which is obviously a whole different subject.

00:46:50But it's about finding the best meat you can afford.

00:46:53Okay.

00:46:54And not...

00:46:55I mean, when you wrote this 12 years ago, it was kind of, uh, sort of, just on the cusp

00:47:00of all chefs sort of thinking.

00:47:01Well, chefs all knew that.

00:47:03I wasn't saying...

00:47:03But I suppose it was something that, you know, eats...

00:47:06It's just...

00:47:07We got so used to eating cheap cuts of cheap meat, or expensive cuts of cheap meat.

00:47:12Why not see it as a luxury again, meat?

00:47:14You know, we don't have to eat it every day.

00:47:15Well, they're all getting expensive now.

00:47:16Meat's incredibly expensive.

00:47:17Like the oxtails, the cheeks.

00:47:18Yeah, so awful used to be cheap, but it's now expensive.

00:47:21But again, it's about going to your butcher.

00:47:23Mm.

00:47:23You know, butchers know.

00:47:24They are the, you know, they're the ones who know everything.

00:47:26They'll tell you, cook it like this, do it like that.

00:47:28I love butchers.

00:47:29Good butchers should be supported all the time.

00:47:30The world's, yeah, sadly, they're not enough on the high street.

00:47:33There are.

00:47:34It just so happens that Helen McGinn's got a copy there.

00:47:35I have, and it just shows, I mean, as you say, you actually were writing about this 12 years ago,

00:47:41so you were ahead of your time.

00:47:42Wow.

00:47:43Talking about the fact that we don't, you know, we don't have to eat it all the time,

00:47:47but when you do eat it, really make the most of it and use every single part of it.

00:47:51It is.

00:47:51It's a respect for the animal, isn't it?

00:47:52Completely.

00:47:53And it was a great party, by the way.

00:47:55And then also, so we picked out...

00:47:57The main thing.

00:47:58This one here, the tacos.

00:48:00Tacos are couple.

00:48:01Incredible.

00:48:02Absolutely incredible.

00:48:03As usual, there are quite a few chilli dishes there,

00:48:05but it's not all chilli.

00:48:06It's all sorts from all around the world, you know, lots of dishes in there.

00:48:09So that's perfect for this weekend.

00:48:11And the other one that Tony loves, Tony went, because we picked out our favourite recipes.

00:48:16Tony, what did you go for?

00:48:17Key old chicken stew with mustard dumplings.

00:48:19Oh, look at that.

00:48:19Anything with dumplings.

00:48:21Oh, lovely dumplings.

00:48:22Yeah, it's good.

00:48:23But they are, yeah, so it is just a celebration of good British meat.

00:48:27And, you know, we don't need, and don't just look, this is old news,

00:48:30but don't just go for the chicken breast and the filling steaks.

00:48:32All the interesting stuff is the stuff that does all the hard work.

00:48:35Yeah.

00:48:36So, yeah, lots of it.

00:48:37Right, right, how long does that take over for?

00:48:40160 fan oven, basically, for two hours until it cooks down.

00:48:44So, the joy...

00:48:45Stock and bay leaf went in there as well.

00:48:46Stock and bay leaf, yeah.

00:48:47Okay.

00:48:47The joy of this, so what we've done now, it's all come, it's all cooked beautifully,

00:48:52and I've taken off all the cooking liquid, which is the essence of everything in there.

00:48:56Now, this is the sauce I'm going to make here.

00:48:57So, if I'm going to take a little bit in there, hang on.

00:49:00Let me get that over there.

00:49:02Get that...

00:49:03Here, stick that.

00:49:04Oh, no, put that there.

00:49:05Right, right, so into this, this is the sauce, so into the sauce it's going, we've got our...

00:49:10I'm going to sort these anchovies out.

00:49:12And a CD.

00:49:13Now, these are really posh anchovies, really good salt, preserved.

00:49:16You can use cheaper ones, because anchovies are one of the greatest ingredients on earth, which I...

00:49:21So, they come, they come dried and salted, you need to give them a good old rinse.

00:49:25You need to, we found that in rehearsal, didn't we?

00:49:27Yeah, we were quite salty.

00:49:28Take the, take that bone out, and then you just want to sort of chop them up so they melt,

00:49:33yeah?

00:49:33Yes, and the thing about anchovies is they have that sort of magic power that celery has,

00:49:38um, this will disappear into the background and add umami, but I love them just like that, with cold butter.

00:49:44Oh, yeah.

00:49:44Oh, I love anchovies.

00:49:45There's a very good book on anchovies, by the way, it's really big, it's a new book.

00:49:48Yes.

00:49:48Very, very good.

00:49:50Let's discuss...

00:49:50Yeah, the anchovies are as soon as they come with, but it is, look up, silly picket anchovies,

00:49:54it is brilliant, absolutely brilliant book.

00:49:56Anyway, back to this, so that's got in the mustard, um, we've got some vinegar, just to give

00:50:00a little bit of a whack there.

00:50:03See, broad beans are, for me, the taste of early summer.

00:50:07Broad beans and peas just eaten by themselves, I absolutely love it.

00:50:10Um, double potted.

00:50:11Double, no, whoa, we're a bit chef of that.

00:50:13They have been.

00:50:13Matthew Ford would not agree.

00:50:15Well, really?

00:50:16Uh, he feels that that's a very chef-y thing to do, is double pod.

00:50:19Um, I mean, then, it's not, when they're young, you don't need to.

00:50:22I think when they're old.

00:50:23Yeah, then they get quite bitter, yeah.

00:50:25Flowery, don't they?

00:50:26Right.

00:50:27There.

00:50:27Do that size.

00:50:28That.

00:50:30What, God, look at that.

00:50:30What else are you up to, Tom?

00:50:32What's going on?

00:50:33What else is going on?

00:50:34Had lunch with you, did I, last week?

00:50:35Yeah.

00:50:35Yeah, that was, that was fun.

00:50:37Yeah.

00:50:37Anything else?

00:50:38Uh, what else?

00:50:40Uh, lunch, work, promoted Britain.

00:50:42Oh, chuck it into there, chuck it into the sauce.

00:50:45There you go.

00:50:46Um, yeah, just always a joy.

00:50:48Always a joy.

00:50:49Always a joy.

00:50:49Um, okay, let's just try this.

00:50:51Do you want this parsley chopped?

00:50:53Yes, please, in a chef-y way.

00:50:55Really?

00:50:55Small?

00:50:56Actually, no, do it rustic.

00:50:58Just chop that.

00:51:03So, that's it, I mean, literally, it is that easy, but the shoulder of lamb I love, because

00:51:08it's, you know, it's very difficult.

00:51:11Okay, so, let's rewind.

00:51:12So, you cook it, until it's nice and soft, you've drained off the liquor, this is the liquor,

00:51:16then you add the anchovies.

00:51:18Mustard, anchovies, a bit of aniseed-based spirit, perno, whatever you want.

00:51:22Right-o.

00:51:23A bit of salt, but the anchovies give it enough salt, I'll say.

00:51:25Do you want the raw beans?

00:51:28There, go on there.

00:51:29Well, that is good, and so I don't want to put it back in there.

00:51:30Okay, give me that, so you don't double dip.

00:51:33Don't care who you are, nobody double dips.

00:51:36Okay, that's going to go.

00:51:36Chuck those in.

00:51:37Chuck it in.

00:51:37That's it.

00:51:38All right.

00:51:39Okay, we don't want the bone in.

00:51:41That's all ready, that's all cooked.

00:51:43Okay.

00:51:43If you want to make Tom's lamb at home, you can find the recipe at bbc.co.nk.

00:51:47or scan the QR code, and it will take you straight to this dish.

00:51:52There we go.

00:51:52All right, do you want me to start doing that?

00:51:54Yeah, if you start making it look pretty.

00:51:55Okay.

00:51:56Which is not something.

00:51:57You want it a little bit kind of shredded, right?

00:52:00Yeah, yeah, yeah.

00:52:01Okay.

00:52:01And it's a big...

00:52:03There.

00:52:04Nice.

00:52:05See, it does cook it out, that bone.

00:52:07It does cook down nice.

00:52:07That's very...

00:52:08It's always very satisfying when you pull that bone out like that.

00:52:11Yeah, totally.

00:52:11So you're going to hit the bbc this weekend?

00:52:14Looks like a lot of shallots, but they all kind of disappear.

00:52:16Are you hitting the bbc?

00:52:17Sorry.

00:52:17What's that?

00:52:17You're talking to yourself.

00:52:19I'm kind of talking to the nation.

00:52:21You know what I mean?

00:52:22We want less than that.

00:52:23I'm not talking to myself, hopefully.

00:52:25Unless they're all outside in the sun.

00:52:27Are you barbecuing this weekend?

00:52:29No, I'm working this weekend.

00:52:31I've got festivals to do.

00:52:32You're quite a hard worker.

00:52:34Aren't I?

00:52:35Mortgages, mate.

00:52:37They don't pay themselves, do they?

00:52:39No, they don't.

00:52:40Oh, well, I know, so get rid of that.

00:52:41That's a bit of cartilage.

00:52:42Don't want that bit.

00:52:43It's nice.

00:52:44That was a bit graphic, wasn't it?

00:52:45That's a bit good.

00:52:45Sort of like that.

00:52:46Right, hang on.

00:52:47So now we need...

00:52:48Go on, you put a little bit over there.

00:52:50Ooh.

00:52:53Actually, let's get some of those broad beans.

00:52:55That's gorgeous.

00:52:58Right.

00:52:59Can you use...

00:53:01Where's your parsley?

00:53:02Parsley's over there, Chef.

00:53:04Chef.

00:53:05Yes, Chef.

00:53:06Yes, Chef.

00:53:07Yes, Chef.

00:53:08Yes, Chef.

00:53:08Ready?

00:53:09Two old men making.

00:53:12Making something.

00:53:13It's a very sweet sight.

00:53:15It is.

00:53:15Lovely.

00:53:16Odd couple.

00:53:17Odd family.

00:53:20What's it called, Tom?

00:53:22That is my summer slow braised lamb.

00:53:24Nice.

00:53:29Right.

00:53:31Let's go.

00:53:32Stop eating.

00:53:34There you go, Natalie.

00:53:36Thank you so much.

00:53:36There's a little bit of gravy.

00:53:38Tom, can we stop eating?

00:53:42You've got wine again.

00:53:44Oh.

00:53:45Take away, Tom.

00:53:48Exhausted.

00:53:49It's hot in here today.

00:53:50Thank goodness I've got my summery clothes on.

00:53:53What have we got here, House?

00:53:54So, for this one, we could have gone, actually, we could have gone for a big rosé if you wanted

00:54:02to go with the summer theme lunchtime.

00:54:04But actually, because the lamb is such a star here, I've gone for this gorgeous Douro red.

00:54:09So, this is new in Morrison's, called Nos Somos.

00:54:12Oh, that is a suggestion.

00:54:13Is that good?

00:54:14Oh, that's a good sign.

00:54:15It's a good thing.

00:54:16Oh, thanks.

00:54:16I just think, because it is such a gorgeous dish.

00:54:19And so, this one is a blend of three local grape varieties.

00:54:23So, Tariga National is the main one.

00:54:24There are two others in there.

00:54:26This, as I say, mostly the Douro is all about fortified, but they make some amazing red wines

00:54:32and usually really great value, as I think this one is, because you taste it and the brightness

00:54:38to it, that's what makes it such a good summer red, because, I mean, it's got guts, but it's

00:54:42really quite nice.

00:54:44It's smooth and elegant as well, isn't it?

00:54:45It tastes expensive.

00:54:46I'm sure it's not.

00:54:48It's £10 from Morrison's.

00:54:50Oh, no.

00:54:50She's done it again, everyone.

00:54:52Yeah, and as ever, you know, I like a nice label.

00:54:55It's a good label.

00:54:55No, it's a good label.

00:54:56Matches your book, actually.

00:54:58That's the Douro, is it?

00:54:59That's Douro.

00:55:00I have been up the Douro.

00:55:01I've been up the Douro, too, yeah.

00:55:02We've all been up the Douro.

00:55:03We have.

00:55:03Are we trying to make that rude?

00:55:05No.

00:55:06No, no.

00:55:06That's what I asked that we'd like.

00:55:08You did that all by yourself.

00:55:09We'd like to go up the Douro.

00:55:11We've not been up the Douro yet.

00:55:12We've not been up, but I'd love to go up the Douro.

00:55:14Yeah, now it's time to be there.

00:55:16I really would.

00:55:16It's beautiful.

00:55:17I would love to go.

00:55:17It's beautiful.

00:55:18Let's send Natalie Cassidy up the Douro.

00:55:21How is your fashion food?

00:55:23It's absolutely delicious, Tom, really.

00:55:25Melt in the mouth.

00:55:26It's so lovely.

00:55:27I mean, to the layperson, it looks like chaos.

00:55:30But then it all comes together.

00:55:32Absolutely perfect.

00:55:33And those broad beans are beautiful.

00:55:36They're just like that.

00:55:37That anchovies, that saltiness.

00:55:38Yeah.

00:55:38That's the wane.

00:55:39Yeah, they're all.

00:55:40Very, very good.

00:55:42Yes, everyone's happy.

00:55:43Really great.

00:55:44Yeah, and we're all going up the Douro.

00:55:46All right, let's pop around to Nigella's now,

00:55:48and she's wrestling up a rice recipe

00:55:50that really isn't a recipe at all,

00:55:52so stay tuned.

00:56:01I always adore feeding people,

00:56:04but I really cherish the sort of food I make myself, too.

00:56:08A rice bowl, please forgive the trendy term,

00:56:11is one of my go-to recipes,

00:56:13or rather, non-recipe recipes.

00:56:16Every time I make it, I add something different,

00:56:19depending on what's to hang.

00:56:21Now, a rice bowl is generally a bowl of rice

00:56:26that is topped with an array of vegetable ingredients.

00:56:30I like to keep it rather simpler.

00:56:33I do need short-grained brown rice.

00:56:36It has nubbiness and nuttiness,

00:56:38but not that jaw-aching, endless chew of long-grained brown rice.

00:56:42I also need raw, unfiltered apple cider vinegar and some mixed seeds,

00:56:48and I'm off.

00:56:52The rice has had 25 minutes simmering,

00:56:55and now I'm just going to let it stand for a few minutes.

00:56:59Perfect.

00:57:00It's absorbed the liquid.

00:57:01And that's the thing about short-grained brown rice.

00:57:04It takes so much less time to cook than long-grained brown rice.

00:57:09And now I'm going to get on with my few but choice ingredients.

00:57:14Ginger.

00:57:15As you can see, I like a lot of ginger.

00:57:20But there's something else I should have told you about the rice.

00:57:23Normally, there's a fixed rule with cooking rice.

00:57:25You need one cup of rice and two cups of water.

00:57:28You always have to go by volume.

00:57:30But with the short-grained brown rice,

00:57:32I need one cup of rice and then a cup and a half of water.

00:57:37It works perfectly for me.

00:57:42Right.

00:57:43Some radishes.

00:57:44I adore the peppery juiciness you get from radishes,

00:57:47as well as the crunch.

00:57:50I tend to quarter these.

00:57:51Sometimes I cut them into eighths,

00:57:53depending on how much slicing I want to do.

00:57:59A bit of coriander.

00:58:01I want some leaves whole

00:58:03and some just chopped.

00:58:12I make this when I have a girlfriend coming over

00:58:15or if I have a wonderful quiet time to myself.

00:58:19It makes me feel very zen.

00:58:22The rice should be ready now

00:58:25and all the ingredients can be mixed together.

00:58:27When I say all, not that many.

00:58:33Scrape it out of my little pink pixie pan.

00:58:39I'm not normally much of a vinegar person,

00:58:42but I find that raw apple cider vinegar

00:58:44has a fresh sourness, really sprightly.

00:58:50Just need a bit.

00:58:51Obviously, it's to taste.

00:58:54A bit of saltiness from soy.

00:59:00I like quite a lot of seeds in this.

00:59:02I've got pumpkin seeds, sunflower seeds,

00:59:05flax seeds and sesame seeds.

00:59:09They add crunch and really boost the rice as well.

00:59:22And I want to tumble in my exuberantly coloured radishes

00:59:28and some of the chopped coriander.

00:59:34Let's have a little mix-up again.

00:59:37Beautiful.

00:59:40And I love eating ginger in strips just using a vegetable peeler.

00:59:47You get so much heat this way.

00:59:51Good in stir-fries as well.

01:00:05And on top of my bowl of deeply flavoured nubbliness,

01:00:09I like the smooth, cool jade clay of an avocado.

01:00:31Beautiful slices of avocado.

01:00:40I've only ever come across these rice bowls in California,

01:00:43but now they seem everywhere here, and I can see why.

01:01:07I like to top this with a few delicate coriander leaves.

01:01:14It's both calming and uplifting, just to look at, as well as to eat.

01:01:19And I shall try not to rupture this mood of serenity

01:01:22by shoveling this down too rambunctiously,

01:01:25but it's hard not to.

01:01:36Rambunctiously, I love that.

01:01:38I'm going to add that to my vocabulary.

01:01:40Right, thanks for that.

01:01:42What are you giggling at?

01:01:43The website's closed.

01:01:45It's too late.

01:01:45If you haven't voted, it's too late.

01:01:46We're going to find out whether it's food heaven or food hell

01:01:48for Natalie in just a bit.

01:01:50Now, this week was British Sandwich Week.

01:01:52Yeah, and up and down the...

01:01:54Like an owl.

01:01:56Up and down the country,

01:01:57people have been celebrating

01:01:59and elevating the humble lunch choice.

01:02:01Now, Tim here has set up his own sandwich shop last year

01:02:04and is a master of the art of sticking tasty creations

01:02:06between slices of bread.

01:02:07Tim, welcome along.

01:02:08Thank you very much.

01:02:08So, what are we making today?

01:02:09We are making one that we've put together

01:02:11specially for you today.

01:02:12It's our pickle brined Rice Krispie fried chicken

01:02:17with a seasonal garlic round.

01:02:19Sounds kind of crazy, but let's talk about it.

01:02:22Okay, so where do we begin?

01:02:23Where do we begin?

01:02:23We brine our chicken in pickle juice.

01:02:26I love that.

01:02:26We have so much of this left over in the shop.

01:02:29Such a good idea.

01:02:31I mean, you know, waste is such a big issue.

01:02:33So, the less waste, the better, really.

01:02:36But it's also just a really super easy cheat

01:02:39for a fantastic brine.

01:02:42How long did you brine that for?

01:02:44Two hours is good.

01:02:45Okay.

01:02:45Yeah, the longer the better, obviously,

01:02:46but two hours is great.

01:02:47Okay.

01:02:48I'm making a ranch dressing here.

01:02:50So, we've got buttermilk, yoghurt and mayonnaise.

01:02:54Yeah.

01:02:54Right, yeah, the longer you leave that garlic in there as well,

01:02:56the more intense it becomes

01:02:58because it's grated in, kind of infuses.

01:03:01You say grated in, I just...

01:03:03Oh, you're grating...

01:03:05It's all right, it's a good blender.

01:03:06It's going to break it down.

01:03:07It's all that counts, right?

01:03:08Yeah, yeah, yeah.

01:03:09Yeah, so make sure you grate it in.

01:03:10So, what I'm doing here is our dry mix,

01:03:14which is all separated out for me, which I love.

01:03:18Okay.

01:03:19This is what makes our dredge, which is what...

01:03:21So, what have we got?

01:03:22We've got onion powder, leper pepper,

01:03:26dried parsley...

01:03:27Paprika, that's right.

01:03:28Okay, cool.

01:03:28Nice.

01:03:30Flour, just regular flour?

01:03:31That's regular flour and rice flour.

01:03:33Okay.

01:03:33And the rice flour's quite fine?

01:03:36Yes.

01:03:36Is that going to give it a bit more of a sort of crunch?

01:03:38That's right, yeah.

01:03:39I mean, the rice krispies in the batter as well

01:03:40make an incredible crunch.

01:03:42Yeah, we're going to get to that.

01:03:43It's quite a fun.

01:03:43It's kind of nice.

01:03:44Jumping ahead.

01:03:48We'll mix that through.

01:03:49Okay.

01:03:54So, let's talk about how you got into sandwich making,

01:03:58because it was quite a shift of gear, wasn't it?

01:04:01It's very true, yeah.

01:04:02I mean, it was almost started by accident, really.

01:04:05It opened on the same day my daughter was born last year.

01:04:08Uh-huh.

01:04:08But my move back into food was entirely unplanned.

01:04:13I'd...

01:04:14I had a brain injury about seven or eight years ago,

01:04:17and that meant...

01:04:19I was bottled and bashed.

01:04:21I had a...

01:04:22You were attacked when you were away?

01:04:24Yeah.

01:04:24Just out of the blue?

01:04:25The theory goes it was misplaced hate crime.

01:04:26So, these guys thought my mate and I were a gay couple, and...

01:04:30Really?

01:04:30Yeah.

01:04:32Set upon him, and I went in to try and help him.

01:04:35Yeah.

01:04:37Yeah, but instead got a bottle to the face

01:04:39and ended up on the ground being kicked in the head by three men.

01:04:42Which was, yeah, not what you want from a Saturday night.

01:04:45Wow.

01:04:47Yeah, but I ended up with 48 stitches across my face,

01:04:50a brain injury,

01:04:52that's only signed off work for two years.

01:04:54I was off work for four in the end.

01:04:55Really?

01:04:56Uh, yeah.

01:04:57Well, we did up a house,

01:04:57and that was kind of part of my...

01:04:59Okay.

01:05:00But you couldn't remember 30 seconds ago?

01:05:03No, that's right.

01:05:04For the instant, forgetfulness.

01:05:05That's right, yeah.

01:05:06I couldn't remember 30 seconds in the past,

01:05:07let alone hold a conversation like what we're doing,

01:05:09or attempt to make food at the same time as talking.

01:05:12Yeah.

01:05:12That's a struggle, as it stands.

01:05:14Um, what's my bigger one?

01:05:16It's that one.

01:05:17Okay.

01:05:18Uh...

01:05:19So, I'm just making the wet mix now.

01:05:21So, you got into making bread?

01:05:22So, I got into making bread.

01:05:23So, when you have a brain injury, the recommendation is that you learn a new skill and you apply it.

01:05:28And for me, that turned into...

01:05:29That was sourdough.

01:05:31It became my obsession.

01:05:32I was doing two bakes a day.

01:05:33I ended up making the nursery as well.

01:05:36But that was just my way through, and it's been my sort of...

01:05:40It was my saviour at that point.

01:05:42Okay.

01:05:42Um, but we had so much bread left over.

01:05:44My wife and I used to make these fantastical sandwiches each weekend.

01:05:48The sorts of things that would take you a day to make.

01:05:50You know, you'd go and search for recipes, but also for incredible ingredients.

01:05:56Um, you know, ridiculous sandwiches that would just take too long to make.

01:06:01So, that's kind of...

01:06:01You'd make sandwiches, you'd eat them, you weren't selling them at this point.

01:06:05No, not at all.

01:06:06Not at all.

01:06:06That was...

01:06:07Yeah, there was nothing left.

01:06:08But that was the genesis of it.

01:06:09And I think, from that point, I actually started a cafe.

01:06:14Um, and Earl's has kind of been born from that.

01:06:18It's an amazing story.

01:06:19And now you've set up a second site now.

01:06:21That's right, yeah.

01:06:22So, we started off in a children's playground in Leydenstone.

01:06:25Right.

01:06:25And, uh, late last year, Box Park approached us and so we're now in Shoreditch.

01:06:29Yeah.

01:06:29Which is super exciting.

01:06:30I mean, look at that seven or eight years ago.

01:06:35To go from that...

01:06:35It's obviously a shocking thing for anybody to experience.

01:06:38But you zoom out, and I can't unequivocally say it's had a bad impact on my life.

01:06:41You know, look at me now.

01:06:43I'm not saying it's talking about food.

01:06:44This is insane.

01:06:45Yeah, yeah, yeah.

01:06:45Honestly, it's amazing.

01:06:46We were talking about this earlier, about how brilliant it is

01:06:49when something so good can come out of something so bad.

01:06:53You know, it was obviously a dreadful thing that happened,

01:06:56but you've just been so positive with it, and look what happens, you know.

01:07:01That's right, yeah.

01:07:02Yeah, absolutely.

01:07:03It's the power of positive thinking, I suppose.

01:07:05I'm also pretty pragmatic and stubborn, so I think I didn't want to impact me

01:07:09any more than it had to.

01:07:11But, yeah, I mean, life has a way, doesn't it?

01:07:14Matt, can we tuck in?

01:07:16Yeah.

01:07:17Come on, sure.

01:07:18We're absolutely desperate.

01:07:20Now, this, pay attention to it, because this is brilliant, I have to say.

01:07:25When I first heard about it, I thought, this is really odd.

01:07:27But Rice Krispies into this mix.

01:07:30Into the wet batter, that's right.

01:07:32And it is a wet batter, so you kind of think this is not going to work.

01:07:37Where does this come from?

01:07:40It's based on a tempura, which is quite light batter anyway.

01:07:42Do I carry on?

01:07:43Yeah, you go for it.

01:07:44You're doing a great job.

01:07:45Thanks.

01:07:46We use Rice Krispies in one of our sandwiches.

01:07:49Yeah.

01:07:49So, take on a rice and cress.

01:07:52The Rice Krispies add a really fun textural element to that sandwich,

01:07:55which is otherwise quite soft and soggy.

01:07:58So, we have a lot of these lying around,

01:08:01and what they do in the batter is actually make it really crunchy.

01:08:05They puff up even more.

01:08:07It makes it less greasy and adds crunch.

01:08:11It means it stays crunchy as opposed to it gets really oily.

01:08:13But, I mean, you'd think they just go super soft and they disappear,

01:08:16but they don't.

01:08:16They just hold their shape and their taste.

01:08:19It's just brilliant.

01:08:21Now, you like to serve it with fresh crisps now.

01:08:25It's just sliced as potato, but you also brine these as well, don't you?

01:08:28We do, yeah.

01:08:29It's a really important step in the process.

01:08:30I mean, if you come away with nothing else in making crisps,

01:08:33the most important things are washing all of the starch off

01:08:36until the water's clear.

01:08:38Yeah.

01:08:38Slicing them evenly, they have to all be the same thickness.

01:08:42But we also chuck them in a water bath for overnight

01:08:48with vinegar and salt.

01:08:50Salt kind of helps dehydrate,

01:08:52pull the moisture out of the potatoes themselves.

01:08:55The vinegar kind of stabilises the starch.

01:08:59And it all, it's all in aid of crisp.

01:09:02Just making great little crisps.

01:09:03Right, you, if you want to start layering that, Tim,

01:09:06I'll bring the chicken across here.

01:09:08That takes a few minutes.

01:09:09Yep.

01:09:10So it's super, super crispy.

01:09:13Gorgeous.

01:09:14Okay.

01:09:15So what's the formula for a really good sandwich?

01:09:18What makes a successful sandwich shop?

01:09:19It's like any good recipe, isn't it?

01:09:21You want, you want textural elements and interest

01:09:25as you're biting into it.

01:09:27You want a bit of excitement.

01:09:28I mean, what we try and do is,

01:09:29it's kind of a wonker-esque element to what we do.

01:09:33They're just a little bit ridiculous.

01:09:35Right.

01:09:36Well, it sets them apart from your average high street chain, right?

01:09:39Well, yeah.

01:09:40I mean, yeah, food's fun as well.

01:09:43What's your favourite sandwich to make?

01:09:45Do you know what I come back to most often is a BLT?

01:09:48Oh, yeah.

01:09:49It's so...

01:09:49That was where my wife and I began.

01:09:52It was like starting to make the best BLT

01:09:54we could possibly imagine.

01:09:55Yeah.

01:09:56And I think we did.

01:09:58But, yeah, I come back to a BLT so often.

01:10:01It's so good.

01:10:04Right.

01:10:04OK.

01:10:05Chicken.

01:10:06Hot sauce.

01:10:07Here we are.

01:10:08These are a couple of our hot sauces.

01:10:10I'm going to put both of them on today because...

01:10:12These are amazing.

01:10:13This is amazing.

01:10:14But this is delicious.

01:10:15And it's just...

01:10:15This with pineapple.

01:10:16Pineapple.

01:10:17Yeah, a few other bits and pieces.

01:10:18It's killer.

01:10:19It's really, really good.

01:10:20How's it going down?

01:10:21Happy?

01:10:22Delicious.

01:10:23Yeah?

01:10:23Winning?

01:10:24Look at you lot with all the chat.

01:10:25So good.

01:10:26This looks great, Sally.

01:10:28Every time I come on here,

01:10:30I think I'm not going to eat a lot

01:10:31because, you know,

01:10:31later, some dinner,

01:10:33I won't be eating later.

01:10:34No.

01:10:35Right.

01:10:36Right.

01:10:36So we'll layer it up.

01:10:38And our lettuce.

01:10:39I'm going to go...

01:10:40You like a lot of lettuce, right?

01:10:42I do like a lot of lettuce.

01:10:43I mean,

01:10:43some might say it's too much lettuce,

01:10:44but I'm a bit of a lettuce fan.

01:10:48That's, uh...

01:10:49That's my cross to bear.

01:10:50Oh, it's so good.

01:10:50A bit of, uh...

01:10:53Oh, blessed.

01:10:55Oh, boy.

01:10:56So you're using that around stressing

01:10:57almost like butter?

01:10:58That's right.

01:10:59Yeah, that's right.

01:10:59I mean,

01:11:00you asked about the key to a good sandwich,

01:11:02and I think dryness is the enemy, really.

01:11:05Mm.

01:11:05You don't want to be taking a bite

01:11:07and then feeling as though

01:11:08your mouth is...

01:11:10is...

01:11:11Cryer than the Sahara.

01:11:12Oh, just...

01:11:13It's not fun.

01:11:14This is a fun bit.

01:11:16I like this bit.

01:11:16It's kind of like wrapping it in a bow

01:11:18and then presenting it.

01:11:19Mm-hm.

01:11:21This is...

01:11:21Tim, the crisps are insane.

01:11:24Aren't they great?

01:11:25What's that?

01:11:25The crisps are insane.

01:11:27They're good.

01:11:28They are fun.

01:11:29I mean,

01:11:29it's the proper way to have a sandwich,

01:11:31isn't it?

01:11:31So good.

01:11:31It's the only way to have a sandwich.

01:11:33If I beat it for an Australian...

01:11:33No, they take on that vinegar taste,

01:11:35don't they?

01:11:35Yeah.

01:11:36Mm.

01:11:37Have a look.

01:11:38Oh, Tom, how are you?

01:11:40Let's have a look.

01:11:41No, I can't.

01:11:42Oh, amazing.

01:11:42Beautiful.

01:11:43Right.

01:11:44Chuck that on there.

01:11:44I want to...

01:11:46I'm going to take...

01:11:47Try it in just a minute.

01:11:49I didn't get one.

01:11:50Happy?

01:11:51Yeah, you're going to...

01:11:52Well done, mate.

01:11:53Amazing story as well.

01:11:55Amazing.

01:11:55Congratulations to you.

01:11:56Um, as a final reminder,

01:11:58you can find plenty of recipe inspo...

01:12:00inspo?

01:12:01Who am I?

01:12:01On Saturday Kitchen,

01:12:04the website.

01:12:04Um, or scout the QR code here,

01:12:07and it'll take you straight to the dishes.

01:12:08Uh, right, we're going to soon find out

01:12:10whether you voted for Natalie's idea

01:12:11of food heaven and food hell,

01:12:11but first, Marcus.

01:12:13We're just calling Marcus now?

01:12:14Like Madonna or Kylie.

01:12:15Uh, Marcus is sharing his recipe

01:12:17for lavender sugar.

01:12:18Spoiler alert,

01:12:19it's lavender and sugar, right?

01:12:21That's MasterChef.

01:12:23LAUGHTER

01:12:34I'm going to show you how to use lavender

01:12:36so that you can bring a little bit of Provence

01:12:39into your cooking.

01:12:40It's as simple as this.

01:12:42We've all got this at home in our cupboard.

01:12:44Sugar, any white sugar.

01:12:45Pour it in a bowl.

01:12:48And just breaking the flour into it.

01:12:51I'm just slightly crushing it

01:12:52between my finger and thumb.

01:12:55When you put a dry herb into sugar,

01:12:58and you just leave it sitting for a while,

01:13:01the lovely aroma of the flour

01:13:04is absorbed into the sugar.

01:13:07Whenever we're using vanilla seeds,

01:13:09we cut the vanilla pod in half,

01:13:10we take out the seeds.

01:13:11What do you do with the vanilla pod?

01:13:13Well, you certainly don't throw it away.

01:13:15You put it into sugar,

01:13:16and the vanilla infuses its flavour

01:13:18into the sugar.

01:13:19Well, the lavender's just the same.

01:13:21The good thing about using lavender

01:13:23in your sugar versus a vanilla pod

01:13:26is this is so much cheaper.

01:13:29It's a fraction of the cost of vanilla.

01:13:33Where are you going to use it?

01:13:34Well, actually, wherever you use sugar.

01:13:36Your pastry.

01:13:38You can put it in your tea.

01:13:39You can put it into your sponge.

01:13:40You can put it in your scone mix.

01:13:42The speckles of the lavender

01:13:44will be in your pastry.

01:13:46In fact, you know what?

01:13:47It'll just bring a little bit of Provence

01:13:48into your baking.

01:13:50I'm going to have to stop

01:13:52before I go too far,

01:13:54and it becomes lavender

01:13:55with a bit of sugar.

01:13:57I'm going to get it back into my jar.

01:13:59This probably has to be

01:14:01one of the easiest ways

01:14:02to elevate one of the cheapest ingredients

01:14:04we all have in our store cupboard.

01:14:08And there we go.

01:14:10It's as simple as that.

01:14:11Lavender sugar.

01:14:13Provence style.

01:14:16It's a lovely and economical

01:14:18homemade treat

01:14:19and the perfect gift

01:14:20to take to my neighbour, Emily,

01:14:22who's a font of knowledge

01:14:23when it comes to

01:14:24traditional local dishes.

01:14:27And in my hunt

01:14:28for the ultimate,

01:14:29authentic Provence style sweet,

01:14:31she's invited me

01:14:33to cook quince with her.

01:14:35Hi, Emily.

01:14:37Chanté.

01:14:38I've brought gifts.

01:14:39Oh, nice.

01:14:40My lavender sugar.

01:14:43These look great.

01:14:44Yes, they're lovely.

01:14:45I love quince.

01:14:46I've got a small tree back home.

01:14:48Okay.

01:14:48A small one,

01:14:48and there's some fruit coming on.

01:14:51Quince can be traced back

01:14:52to the ancient Greeks,

01:14:53and until the Middle Ages

01:14:55were more popular

01:14:55than apples or pears.

01:14:57But unlike those fruits,

01:14:59quince tastes so sour

01:15:01you wouldn't want to eat one raw.

01:15:03They're hard to work with.

01:15:05They're very hard to peel

01:15:06and to cut.

01:15:07Well, can I help

01:15:08while you're doing that?

01:15:10My mum and my grandmother

01:15:11used to cook them alone,

01:15:13but not anymore.

01:15:14Ah, really?

01:15:14You know, they're hard to work with.

01:15:16They are difficult, aren't they?

01:15:17They are.

01:15:17They are very difficult.

01:15:19But it's traditional

01:15:20to have paste made out of quince.

01:15:22You see that with the cheese?

01:15:23With cheese,

01:15:24and also with a 13th dessert

01:15:27that we serve in Provence.

01:15:28Ah.

01:15:29Which dessert?

01:15:30The 13 desserts.

01:15:3113?

01:15:3113 desserts.

01:15:32What is that?

01:15:32They're not exactly cakes,

01:15:34but 13 desserts

01:15:35are dried fruits

01:15:37like hazelnuts, walnuts

01:15:39and raisins

01:15:40and dried figs.

01:15:41And we have a quince paste.

01:15:43So that's one of the 13 desserts

01:15:45that you put on that platter.

01:15:48Quince paste may be traditional

01:15:50in Provence,

01:15:51but it takes such a long time

01:15:52to cook.

01:15:53I want to try something

01:15:55much quicker and sweeter.

01:15:56And what I've come to do,

01:15:57I'd like to try and make,

01:15:59is just like a compote

01:16:00to have with breakfast.

01:16:02OK.

01:16:02I've never tried it,

01:16:03so I thought I'd give it a go.

01:16:04Mm-hmm, sure.

01:16:05You're very brave

01:16:05using a knife like that.

01:16:07I'm not sure, sir.

01:16:08I'm going to start cooking.

01:16:10I'm going to start making the compote.

01:16:12Right.

01:16:12Let's get these in a pan.

01:16:18Although sour,

01:16:20quince has a citrusy flavour

01:16:22which pairs well with spices.

01:16:25Cinnamon.

01:16:28Vanilla.

01:16:29That's good.

01:16:30Cinnamon and vanilla, yeah.

01:16:31Mm-hmm.

01:16:32And a touch of cardamom.

01:16:34Oh, the smell of cinnamon.

01:16:36Oh, it's incredible.

01:16:38Right.

01:16:38Let's turn this up.

01:16:41And now for the gift

01:16:42I've brought along.

01:16:43This is the special stuff.

01:16:45Mm-hmm.

01:16:45This is the special stuff.

01:16:46Because the quince is so bitter,

01:16:48it can take a lot of sugar.

01:16:50Do you know,

01:16:51you could say

01:16:52I'm a little bit

01:16:53slightly obsessed with lavender.

01:16:55Are you?

01:16:55Yeah, I put it into lots of things.

01:16:57OK.

01:16:58Jam making,

01:16:59rubs,

01:17:00cakes,

01:17:02all sorts of things.

01:17:03Mm-hmm.

01:17:05Next in goes the water.

01:17:07I feel like I'm getting

01:17:08a quince steam bath,

01:17:09facial.

01:17:10And as the sun starts

01:17:12to set on us,

01:17:13it just needs to cook

01:17:14for about 20 minutes

01:17:15to soften the fruit.

01:17:17Do you know what?

01:17:18I should have brought with me.

01:17:19You know,

01:17:20you know what the miners wear

01:17:21when they wear a hat

01:17:22with a light on?

01:17:23That's what you and I should have.

01:17:25Well, look, look, look, look.

01:17:27Headlights.

01:17:28Headlights.

01:17:30And while we can just about see,

01:17:33our quince compote is ready.

01:17:36It's the perfect texture.

01:17:40It may not be authentically provincial,

01:17:43but perhaps a new classic.

01:17:45I think we've done a good job.

01:17:47I'm happy with that.

01:17:48And it's something different.

01:17:52I think you grab those

01:17:53and we'll go in.

01:17:53I'll grab my sugar.

01:18:05Thanks, Marcus.

01:18:06Right, time to find out

01:18:07with this Food Heaven

01:18:07and Food Health for Natalie.

01:18:08Could be Food Heaven,

01:18:09which was all this lot.

01:18:11Turkish mezze, fritters,

01:18:13bulgur wheat salad,

01:18:14blah, blah, blah.

01:18:15Or it could be this little lot.

01:18:18Look at these boys.

01:18:23Right, well, thank you

01:18:24to everyone who voted.

01:18:26Gosh, 70% of you.

01:18:28Ooh.

01:18:29For heaven.

01:18:30Yes!

01:18:31Don't want muscles today.

01:18:33Let's put the muscles in the fridge.

01:18:35Right, Tony, can you do most of it?

01:18:36Yes.

01:18:37That'd be great.

01:18:37That's fine.

01:18:38So you do the bulgur wheat salad,

01:18:42basically chop up the peppers,

01:18:43chuck everything else in.

01:18:45We'll go through it.

01:18:45I'm going to work on these fritters.

01:18:48Yeah, that's for you as well.

01:18:50I'll take that up.

01:18:51That's for you as well.

01:18:52Get anything out.

01:18:53This is much better.

01:18:56Right, so courgettes.

01:18:58So courgette and onion,

01:18:59grated, salt them,

01:19:02leave them for about half an hour.

01:19:04All the liquid,

01:19:04all the water comes out.

01:19:06Give them a really good squeeze

01:19:07into that.

01:19:08I love courgettes.

01:19:09Do you?

01:19:09I'm growing some this year.

01:19:10I think that's why I did it.

01:19:11Ooh, nice.

01:19:11Yeah, I know.

01:19:12I know, it was on my list.

01:19:14So, you what?

01:19:15You grow them?

01:19:16I'm, well,

01:19:16there's a few plants,

01:19:18but it's been quite cold.

01:19:19I know we can't believe it today.

01:19:21Yeah.

01:19:21It has been.

01:19:21Once they start,

01:19:22they're like triffids.

01:19:23Yeah.

01:19:23You can't stop them.

01:19:24Yeah, yeah.

01:19:25Oh, do you remember triffids?

01:19:26Yeah.

01:19:26David triffids.

01:19:27Yeah, yeah.

01:19:28Anyway.

01:19:30Right, so into there,

01:19:31I've got some,

01:19:32what have I got?

01:19:32So I've got flour,

01:19:34a bit of baking powder,

01:19:36a bit of parsley,

01:19:37a bit of dill,

01:19:38an egg,

01:19:39black onion seeds.

01:19:40I'm going to chuck those in there as well.

01:19:44I don't know,

01:19:44just a bit.

01:19:45Fortunately,

01:19:46the recipe's on the website.

01:19:48I'm going to fry those off.

01:19:50You're making lovely salads.

01:19:52Everyone's happy.

01:19:54Why don't we just,

01:19:55oh, rosé,

01:19:55of course we are.

01:19:56Right, what have we got?

01:19:58You say that,

01:19:59we have actually had two heads today.

01:20:01This is the first rosé I've had

01:20:03for at least,

01:20:03oh,

01:20:04two weeks.

01:20:05So,

01:20:06this one is called

01:20:07Chiaretto di Bardolino.

01:20:09So we're in northern Italy,

01:20:11think shores of Lake Garda.

01:20:12I'm there.

01:20:13And,

01:20:13so this is £9.50 from Tesco.

01:20:16It's new on their shelves,

01:20:18literally landed in the last couple of weeks.

01:20:20And I love this wine

01:20:22because it uses the same red grapes

01:20:24that they use for Valpolicella.

01:20:26So you've got local Italian grapes,

01:20:28but this is the pink take on it.

01:20:30And Chiara means pale in Italian.

01:20:32So it's just,

01:20:33even though it is a pale,

01:20:35you know,

01:20:35it's a rosé,

01:20:36it has got really nice flavour,

01:20:38which you do,

01:20:39because you've got so many flavours going on

01:20:41with Mezzé.

01:20:42And I always say,

01:20:43if in doubt,

01:20:44if you have got a spread of flavours,

01:20:46and especially if there's a bit of spice in there,

01:20:48rosé is so often the answer

01:20:50because rosé's wasn't the answer.

01:20:52Rosé's wasn't the answer.

01:20:54Really?

01:20:54Yeah, Stigwell,

01:20:55that's, yeah,

01:20:56absolutely.

01:20:56Cheers for that.

01:20:57So, well done you.

01:20:58Thank you so much.

01:20:59Cheers.

01:21:01Well done, Tim.

01:21:02That's how to do.

01:21:03Cheers, Tom.

01:21:04Cheers.

01:21:05Right, while you've all stopped congratulating yourself,

01:21:07let's talk about you, Natalie.

01:21:09So your programme,

01:21:11your doc,

01:21:11is all about the BBC's

01:21:13Caring Matters.

01:21:14Yes, there's...

01:21:15There's lots going on, right?

01:21:16Yeah, there's a really,

01:21:16really big week.

01:21:17So my doc's sort of in the heart of it all,

01:21:19but BBC Caring Matters

01:21:20is kind of a BBC moment

01:21:22that they're doing this week.

01:21:23It starts from today.

01:21:25EastEnders, actually,

01:21:26funnily enough,

01:21:26are doing a caring story next week.

01:21:28Good show, that.

01:21:29Oh, are they?

01:21:29Not a bad show, is it?

01:21:30Good show.

01:21:31Not a bad show, is it?

01:21:32It's amazing.

01:21:32The Archers are also doing something.

01:21:35Good show.

01:21:35BBC Morning Live, I think.

01:21:37Great show.

01:21:37I can't stop now, can I?

01:21:39The one show.

01:21:40Great show.

01:21:41Doing some bits and pieces.

01:21:42And actually, on Monday,

01:21:43well, I haven't told you,

01:21:45which was a bucket list moment,

01:21:47I am reading

01:21:48the CBeebies Bedtime Story.

01:21:51I want to do that.

01:21:52It was great.

01:21:53I think I've been really good.

01:21:54Yeah.

01:21:55How was it?

01:21:55It was really, really great.

01:21:57That is amazing.

01:21:57And again, it's a lovely book

01:21:59and it's all about caring

01:22:01and so they've got a lot

01:22:02going on next week

01:22:03but it's just so nice

01:22:04that they're making it

01:22:04a big moment, you know.

01:22:06It's really great.

01:22:06Yeah.

01:22:07Tom Hardy did that once.

01:22:09Yeah.

01:22:09Yeah, I've watched that one a few times.

01:22:13Helen, indoor, indoor,

01:22:15indoor, what's it called?

01:22:16Inside voice.

01:22:19And Rick Mel.

01:22:20And Rick Mel.

01:22:21Yeah, I mean,

01:22:21some huge people have done it

01:22:23and I feel very, very honoured

01:22:24to have been asked.

01:22:25Amazing.

01:22:26It's great.

01:22:26Well done.

01:22:28Now, we mentioned EastEnders there.

01:22:30Yeah.

01:22:31Since you left,

01:22:32you've just enjoyed just being Nat

01:22:35but you've also done a podcast, right?

01:22:38Yeah, I've got my podcast

01:22:39which is Life with Nat.

01:22:40It's a little bit different to most.

01:22:42What is Life with Nat like?

01:22:44Well, Life with Nat's good.

01:22:46It's a rose.

01:22:47It's very honest.

01:22:47It's what it is.

01:22:48It's very funny.

01:22:49I don't rely on celebs.

01:22:52No.

01:22:52It's me and my family.

01:22:54So it's me and Mark, my fiancé,

01:22:56my nieces,

01:22:57Ellia and Roro,

01:22:58my sister-in-law, Linny,

01:23:00and my brother, Tony.

01:23:01And they just come on

01:23:02and we talk about the mundane things in life.

01:23:04I have a WhatsApp group

01:23:05which is on my phone

01:23:07and people contact me

01:23:09and I'll play out voice notes.

01:23:10So it's quite radio-y in a way.

01:23:12Yeah.

01:23:12It's not live but I just love chatting to real people

01:23:15so there's a lot of interaction there

01:23:16and it's just absolutely brilliant

01:23:18and it's taken off

01:23:19and we're doing a live show in Hertford tomorrow.

01:23:21Are you?

01:23:22Are you?

01:23:22It's all sold out which is brilliant.

01:23:24Great.

01:23:24And I get to spend the day

01:23:25with all my family

01:23:26sat on stage

01:23:28probably talking about the weather

01:23:29and barbecues

01:23:31and people will give us questions

01:23:32and we just chat as a family

01:23:34and it's just really, really lovely.

01:23:36But going on tour?

01:23:37I've done a lot already

01:23:39but there are three dates at the end of the year

01:23:41which you can find the links in my bio on Insta.

01:23:45Yeah, I can't remember the dates.

01:23:46That's awful, isn't it?

01:23:47No.

01:23:47But I did give them to someone over there.

01:23:49I'm not sure where they are.

01:23:50It's October and November and December.

01:23:51At the end, have a look for them.

01:23:53But Bishop Stortford,

01:23:55the Fortune Theatre in London

01:23:56and also the Dembe in Tring

01:23:58and they're kind of October and November.

01:24:01So, 15th of October I'm thinking

01:24:05in Bishop Stortford.

01:24:07I'm thinking the 8th of November in London

01:24:12and the 15th of November in Tring.

01:24:15You're good.

01:24:16It's good.

01:24:17It's a witchcraft.

01:24:18Thank you so much.

01:24:19The voices in your head.

01:24:21They're lovely shows

01:24:22and they're all afternoon shows

01:24:23usually on a Sunday.

01:24:24You can be home at 6 o'clock in your pyjamas.

01:24:26See, that's perfect.

01:24:27That's amazing.

01:24:28Yeah, absolutely.

01:24:29When you get into your 40s

01:24:30you don't want to go out at night.

01:24:31No, no.

01:24:32Well, I don't anyway.

01:24:33When somebody suggests dinner

01:24:34at like 8 o'clock.

01:24:36No, thank you.

01:24:37I'm sorry.

01:24:37I've got no interest.

01:24:38I'm sorry, what?

01:24:39That's too late to start.

01:24:41What, dinner?

01:24:41Yes.

01:24:42Yeah.

01:24:43I like a nice 6 o'clock booking.

01:24:44You don't?

01:24:45Yes, I do.

01:24:46You're always going for lunch.

01:24:47I don't know what you're talking about.

01:24:48Lunch goes into dinner

01:24:50and you start at like 1

01:24:52and you finish at 9.

01:24:53Some lunches go...

01:24:54And then some lunches.

01:24:55That's perfect.

01:24:56The silly ones.

01:24:57Yeah.

01:24:58And then you feel fine the next day.

01:24:59I think it's great.

01:25:01Right, shall I tell you about the recipe?

01:25:02So Tony did this.

01:25:04So we toasted off the bulgur wheat

01:25:06so it's kind of nice and nutty

01:25:08and then cooked it with some harissa

01:25:10and then mixed it with...

01:25:12What was it?

01:25:12Dill, parsley...

01:25:13Dill, parsley, mint.

01:25:14Mint.

01:25:15Pomegranate.

01:25:16Fried off some peppers.

01:25:18A bit of vinegar in there.

01:25:20Tomatoes.

01:25:20Some more chopped chillies.

01:25:22These pickled boys.

01:25:24More bread.

01:25:25A bit of bread.

01:25:26What else have we got?

01:25:28Yoghurts.

01:25:29More chillies.

01:25:30Excellent.

01:25:32That's it, really.

01:25:32Do you like the peckock chilli?

01:25:34Do you...

01:25:34Have you got a nice place locally

01:25:36where you get all this?

01:25:37Have you got a nice rest of Turkish

01:25:38or a Turkish rest?

01:25:39Oh, not particularly.

01:25:40I just pop to the shop.

01:25:42You pop to the shop?

01:25:42Pop to the shop.

01:25:43Say no names.

01:25:44Say no names.

01:25:45No.

01:25:48I do love those Turkish peppers.

01:25:50They're fantastic.

01:25:52It's kind of addictive.

01:25:53I keep going into the fridge

01:25:54and you sort of keep picking them

01:25:55and the heat rises

01:25:57and once it's gone

01:25:58I'm back for another one.

01:25:59You know, they're brilliant.

01:25:59Of course when you get a big one

01:26:00and it's full of liquid

01:26:01and you bite it

01:26:01and it goes all over.

01:26:02That's so true.

01:26:02But I do like it.

01:26:03They're good, aren't they?

01:26:05What are we doing?

01:26:06Right, let's get these on.

01:26:08Talk about yourselves.

01:26:10It's the day after, I think,

01:26:11you have to worry about

01:26:12with those pickles.

01:26:14You were our first guest.

01:26:16First guest 20 years ago.

01:26:1820 years ago.

01:26:19Yeah.

01:26:19We're doing a big 20th celebration

01:26:22on the 6th of June.

01:26:23Well, am I coming then?

01:26:24Are I invited?

01:26:25Do you want to come back?

01:26:26Well, I should.

01:26:27You should be there.

01:26:29Yes.

01:26:30I also think if you get through

01:26:31to the BAFTAs,

01:26:32I deserve an invite.

01:26:33I'm just saying.

01:26:34BAFTAs?

01:26:36Oh, NTAs.

01:26:37My apologies.

01:26:37It's like the BAFTAs,

01:26:38but not better.

01:26:41I think you'll definitely get that, though.

01:26:43It's such a good show, this.

01:26:44Everyone I talk to loves the show.

01:26:46Well, yeah.

01:26:46It's so easy, isn't it?

01:26:47It's so great.

01:26:48It's not that easy.

01:26:50Easy to watch.

01:26:51Easy to watch.

01:26:52Exactly.

01:26:54Right.

01:26:56Oh, Chris Stark's coming along.

01:26:58Oh, is he?

01:26:59He's watching now, isn't he?

01:27:00He's watching, yeah.

01:27:01He texted us morning to say,

01:27:02send my love to everybody.

01:27:03Oh, did he?

01:27:04Oh, Chris.

01:27:05Favourite show.

01:27:06Well, right.

01:27:08Bit of pomegranate.

01:27:09Molasses.

01:27:10Oh.

01:27:12Lovely.

01:27:13Very impressive.

01:27:16Bit of honey.

01:27:17I think your summer wardrobe

01:27:18is up to your garnish game here.

01:27:20Do you think?

01:27:21Yeah.

01:27:23He's getting energy.

01:27:24Yeah.

01:27:25White trainers.

01:27:25He's there.

01:27:26I've got a bit more.

01:27:27White Jewish trainers.

01:27:28Right.

01:27:28Ready?

01:27:29Wow.

01:27:30I'll bring it round.

01:27:32Incredible.

01:27:32Here you go.

01:27:33Thank you so, so much.

01:27:35All right.

01:27:35Wow.

01:27:36Oh, gorgeous.

01:27:37Look at that.

01:27:38Incredible.

01:27:39With a flourish.

01:27:40Amazing.

01:27:41Right, can I have a drink now?

01:27:42If you can.

01:27:43That looks amazing.

01:27:43Lovely.

01:27:44Easy.

01:27:45Fantastic.

01:27:48You all right?

01:27:49Yes, nice.

01:27:49You like?

01:27:50You see, it's got flavour.

01:27:51Yes, it has.

01:27:52Where's it from?

01:27:54It's Italy.

01:27:55Tesco.

01:27:58Tom needs a top-up.

01:27:59Hells.

01:28:00Oh, darling.

01:28:01You see, you've got to drink quick on the show,

01:28:03doesn't you?

01:28:03Well, you're going to take it away.

01:28:07Oh, that's good.

01:28:08How's it, Nat?

01:28:09Thank you so much.

01:28:10Absolutely delicious.

01:28:11Heaven.

01:28:11I actually know that your real food heaven

01:28:13is made by my mate James.

01:28:16Locally.

01:28:17So, anyway, well done, James.

01:28:19So this is like the second food heaven.

01:28:22Fair enough.

01:28:24Anyway, well, thanks all.

01:28:26Enjoy your weekend.

01:28:28Yeah, absolutely.

01:28:29We'll see you soon.

01:28:31That's all for us today on Saturday Kitchen Live.

01:28:33Thanks to Tony, Tim, Tom, Helen, and, of course, Natalie.

01:28:37All the recipes from the studio on the website,

01:28:39bbc.co.uk forward slash Saturday Kitchen.

01:28:41I've got more best wishes tomorrow morning at 10 on BBC Two,

01:28:44and I'll be back here live next Saturday

01:28:45with a double guest treat,

01:28:47the fabulous Stephen Mangan and Sarah Hadlan.

01:28:49Enjoy the rest of your weekend in the sun.

01:28:51Bye for now.

01:28:52Bye for now.

Saturday Kitchen Season Episode 21

Category

Transcript

Comments

Recommended