Saturday Kitchen Season Episode 20

5 minutes ago

Transcript

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

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

00:00:11delicious drama.

00:00:12This is Saturday Kitchen Live.

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

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

00:00:43and Kate Jenkins.

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

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

00:00:56bolt buster, Rivals.

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

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

00:01:07Woo-hoo!

00:01:08Great.

00:01:08Thank you for having us.

00:01:09Hello, guys.

00:01:11Hi.

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

00:01:13Thank you for having us.

00:01:14Nice to be here.

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

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

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

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

00:01:24Such an old man.

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

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

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

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

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

00:01:41opposed to my Glasgow.

00:01:42Glasgow regions.

00:01:43Yeah, yeah, yeah.

00:01:44Acting.

00:01:44Looking different, sounding different.

00:01:46What about you, Lisa?

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

00:01:55Yeah.

00:01:56And yet, Freddie Jones.

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

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

00:02:02Fred, Fred.

00:02:02She's, she's...

00:02:03Fred, Fred.

00:02:03She's not my favourite.

00:02:04What?

00:02:05Bit of a bitch.

00:02:06Oh, dear.

00:02:07Oh, dear.

00:02:07She is.

00:02:08You live in that, you live in that gorgeous house.

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

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

00:02:17Yeah, it is.

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

00:02:18I play Sarah Stratton.

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

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

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

00:02:31And hard drinking.

00:02:33Hard smoking.

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

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

00:02:36People did in the 80s.

00:02:37Awesome.

00:02:37She's naughty.

00:02:38She's naughty.

00:02:39Love it.

00:02:39Absolutely love it.

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

00:02:41It's brilliant.

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

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

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

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

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

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

00:03:03Look at the camera.

00:03:03Say hello to Helen.

00:03:04Hi, Helen.

00:03:05Hi, Helen.

00:03:06Wish you were here.

00:03:06You hung over, Helen.

00:03:09Helen.

00:03:09Probably is.

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

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

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

00:03:15Jack and Will.

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

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

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

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

00:03:30tarragon salsa.

00:03:31Nice.

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

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

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

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

00:03:42Stay tuned for that one.

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

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

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

00:03:56You've got many celebrity fans, including Gary here.

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

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

00:04:07Who knows?

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

00:04:12Possibly.

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

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

00:04:21going to brownify it.

00:04:22OK.

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

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

00:04:31Looks amazing.

00:04:32Tastes delicious.

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

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

00:04:38No.

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

00:04:40There's no none of that.

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

00:04:42No Lambrisco?

00:04:42No.

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

00:04:44They're good.

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

00:04:46We are, yeah.

00:04:46I've got an 80s cocktail item with lurid colours and phenomenally fruity flavours, and, of course, the wines have got

00:04:51a chilled red to go with the Fallow Boy's dish.

00:04:53That's scrumptious.

00:04:54Love a chilled red.

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

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

00:04:56Love a chilled red.

00:04:57Absolutely love it.

00:04:58You'll love this one.

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

00:05:01It changes colour.

00:05:02It's magic.

00:05:03Magic.

00:05:03Totally magic.

00:05:04What a morning.

00:05:05It's nuts.

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

00:05:08Tower of Power.

00:05:09Yes.

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

00:05:1580s, and were thought of as exotic treats.

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

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

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

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

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

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

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

00:05:43Yes.

00:05:43Yeah.

00:05:44Come on.

00:05:44Do you want me to do, because it's great.

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

00:05:52crispy fried noodles for that authentic crunch.

00:05:55It's delicious.

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

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

00:06:06Right, boys, make me some tacos.

00:06:08Let's do it.

00:06:09Do it.

00:06:09Right, how does this start?

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

00:06:14Mm-hmm.

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

00:06:17Okay.

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

00:06:24Mm-hmm.

00:06:25And it's really good quality here we've got.

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

00:06:32thin slices.

00:06:33And then we're going to also give it a little bash out with a rolling pin to help tenderise it

00:06:39slightly.

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

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

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

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

00:06:50Cheaper, it's on the meat side of the cut.

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

00:06:56Um, and I'm just going to basically take these thin strips, fold them back on each other, and then just,

00:07:01like, skewer them onto a, onto a skewer.

00:07:02Okay.

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

00:07:07more crust, and, uh, ultimately more flavour.

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

00:07:15flavour.

00:07:15Okay, so what's in this butter, then?

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

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

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

00:07:29Okay.

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

00:07:35So, what have we got going on in here, there's lots of stuff.

00:07:37Ancho chilies, going to give it a bit of a smokiness, arbol, and then we've got, um, some, just some

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

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

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

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

00:07:55it cooks.

00:07:56So, um, I mean, you guys get whole carcasses into the restaurant, so you've obviously got all that fat.

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

00:08:02Yeah, I think, I think, to be honest, I think people are using, like, beef fat a lot more as

00:08:07a, as a cooking fat, because it's, it's healthier and less processed, so, yeah, I think you can get, you

00:08:12can get beef fat quite easily.

00:08:14Okay.

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

00:08:19it, easy peasy, you can have that in your fridge, it'll just enhance flavour into basically any dish that you

00:08:24want to do.

00:08:26Very nice.

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

00:08:32the little salad.

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

00:08:38Okay.

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

00:08:42Yep.

00:08:42Go straight into a blender, some shallot, also some green chilli, green jalapeno chillies, green peppercorns, capers, mustard, Tabasco, lemon

00:08:52juice and garlic.

00:08:53Okay.

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

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

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

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

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

00:09:05So, we layer all the beef up on this spit and, uh, we've cooked it virtually, it means it bastes

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

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

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

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

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

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

00:09:23You have fun in our restaurants, oh, yeah.

00:09:24I do have fun in our restaurant, but, I mean, it's, uh, the food is very playful.

00:09:29I mean, it's like the kebabs, um, what was the other thing you were doing?

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

00:09:37So, yeah, to be honest, keep it, keep it quite, quite fun and interesting.

00:09:40Mm.

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

00:09:43Yeah.

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

00:09:48we've blanched the garlic three times.

00:09:50Why is that?

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

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

00:09:57So if you blanch it three times, get rid of most of those compounds, and then when you come to

00:10:01fry it, it's sweet.

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

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

00:10:08Exactly, yeah.

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

00:10:12little bit of corn flour, and you want to mix enough corn flour.

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

00:10:20Okay.

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

00:10:22You want to fry it about 140 for around about 10 minutes, not too high, otherwise it can get quite

00:10:28dark and bitter.

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

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

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

00:10:34Right.

00:10:35It takes a lot of time because you have to peel a lot of garlic, but, but it's definitely worth

00:10:38it.

00:10:39Worth the effort.

00:10:40Um, yeah, just adds a sweetness to it.

00:10:43Okay.

00:10:43It's crunch.

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

00:10:50and also adds a little, adds a little bit of an infusion.

00:10:54But if you've got that birria butter that Will mentioned earlier, I'm just going to dip the herbs in there,

00:10:58and then just brush it over the beef as it's cooking.

00:11:01Okay.

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

00:11:03It just looks cool.

00:11:04Oh, yeah.

00:11:04Oh, look.

00:11:05Oh, yeah.

00:11:07No gimmicks round here.

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

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

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

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

00:11:15So you want the texture, the texture of the caramelisation of the outside of the beef, plus also you're going

00:11:20to have that nice melt in the, melt in the mouth centre.

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

00:11:24Okay.

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

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

00:11:34Okay.

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

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

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

00:11:44Right.

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

00:11:48Oh, sorry.

00:11:49I took it.

00:11:50Okay.

00:11:50Chicken seasoning, secret weapon.

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

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

00:12:00Adds a bit of crunch.

00:12:01And do you put that?

00:12:02This is our Crunchwrap Supreme, if we're talking about.

00:12:05It's still what, sorry?

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

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

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

00:12:15Okay.

00:12:15Yeah, yeah.

00:12:16That's delicious.

00:12:16You just want to keep.

00:12:17Such a great snack.

00:12:18Keep this.

00:12:19Don't be worried if it gets a little bit of flame.

00:12:22A little bit.

00:12:23Flame is good.

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

00:12:27Okay.

00:12:28A little bit of covered in that, because you'll get a nice caramelisation, but it's going to season it the

00:12:31whole way.

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

00:12:32Look at that, yeah.

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

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

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

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

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

00:12:46Okay, wow.

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

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

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

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

00:12:57then you want a tiny little bit of olive oil, a tiny little bit of milk.

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

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

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

00:13:14Yes.

00:13:15But your socials are huge.

00:13:17I mean, you've got all the following on Instagram, YouTube.

00:13:21You're now doing a live feed from the restaurant?

00:13:24Yeah.

00:13:24We're live streaming.

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

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

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

00:13:34Okay.

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

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

00:13:42Okay.

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

00:13:48We thought, how can we be more like that?

00:13:49But the...

00:13:51We know that's not true.

00:13:53But, I mean, that's quite risky, isn't it, for a kitchen, you know, a busy kitchen in full swing.

00:13:59I mean, you know.

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

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

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

00:14:07So it's like, yeah, we've got, like, people working in kitchens, so I didn't say to anyone anyway, it's going

00:14:12to be heard by all the customers.

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

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

00:14:22Yeah, yeah, anyone.

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

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

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

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

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

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

00:14:35Um, we've done it three weeks now.

00:14:37Three weeks now.

00:14:37And what's the viewership like?

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

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

00:14:46It is mad.

00:14:46So once you're taking the beef off the skewer, we're then just going to kind of go back against the

00:14:51grain.

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

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

00:14:58Okay.

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

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

00:15:04Yeah, exactly.

00:15:04It's good, which makes it softer.

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

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

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

00:15:11And then you can just top your tacos with it.

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

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

00:15:21Absolutely, yeah.

00:15:21Basically, yeah.

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

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

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

00:15:27It's not expensive.

00:15:28Like, it's really good on a barbecue.

00:15:29Mm-hmm.

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

00:15:33But sometimes I think people aren't really...

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

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

00:15:43Mm.

00:15:44That's...

00:15:44Absolutely delicious.

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

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

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

00:15:55Yeah.

00:15:56Nice.

00:15:57Move that.

00:15:58Right.

00:15:59You done?

00:15:59Happy?

00:16:00Happy.

00:16:00Good, yeah.

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

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

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

00:16:09Ace.

00:16:10Right.

00:16:14Okay.

00:16:15Incoming.

00:16:16Right, there you go.

00:16:18Help yourself.

00:16:19Absolutely.

00:16:20Dive in immediately.

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

00:16:23Absolutely.

00:16:23Right choice.

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

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

00:16:28It is.

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

00:16:31Bring it back.

00:16:31Do you know what we've got here on?

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

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

00:16:37Chilled reds, I just think, are absolutely brilliant this time of the year.

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

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

00:16:45Cool.

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

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

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

00:16:50This is rather like a butch rose.

00:16:52I love it.

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

00:16:56The grape is Sanso from the south of France.

00:16:59It's immensely fruity.

00:17:00And that's what I want with these really vivacious, lively flavours in the tacos.

00:17:04When you sip the wine, it almost be kind of fragrant and fruity.

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

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

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

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

00:17:14The impact of one on the other is absolutely where the marriage has to be led from.

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

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

00:17:22And to be honest, I could see myself sipping that.

00:17:24It's really nice.

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

00:17:26Did you invent that term?

00:17:28Butch rose.

00:17:28I did, yes.

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

00:17:32I think when I love it, I said it before it somewhere,

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

00:17:37so whoever's got it, congratulations.

00:17:38What, butch rose?

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

00:17:41Yeah, I took that.

00:17:42Nice.

00:17:44How is that, Gary?

00:17:45Sensational, honestly.

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

00:17:48Yeah?

00:17:48A drug after wine in a taco?

00:17:50Perfect.

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

00:17:54It's incredible.

00:17:55Please don't do a close-up.

00:17:57OK, zoom in.

00:17:58The nicest thing I've ever eaten in my life.

00:18:01It's so good.

00:18:02It's genuinely delicious.

00:18:03Yeah.

00:18:03Well done, boys.

00:18:05Sensational.

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

00:18:07Oh, right, I'm doing a take on the Black Forest Gatto,

00:18:11but I'm brownifying it, so I'm doing a Black Forest Brownie Tower.

00:18:15Nice.

00:18:15Don't forget, you're in charge of which throwback to the 80s I cook at the end of the show.

00:18:19Will you pick my garlicky chicken keeve with braised peas and beans?

00:18:23Or, like me, do you think Vesta Chow mein should make a comeback?

00:18:26The choice is yours.

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

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

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

00:18:43It looked to me like scenes from ancient Egypt along the floodplains of the Nile.

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

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

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

00:19:01Talk about changing scenery.

00:19:03We've only just left all those lush paddy fields, the rice-growing area.

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

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

00:19:16Well, sport is a cultural activity in a way.

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

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

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

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

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

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

00:19:39And here it is.

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

00:19:42Look at it.

00:19:44It just...

00:19:44I keep sort of pinching myself,

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

00:19:50Maybe...

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

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

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

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

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

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

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

00:20:16Aisle is a freshwater fish

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

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

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

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

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

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

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

00:20:40is the colour here.

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

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

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

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

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

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

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

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

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

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

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

00:21:18A precursor for many a curry.

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

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

00:21:31But more importantly, really,

00:21:32I haven't seen any dish like this

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

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

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

00:21:49surprisingly common round here,

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

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

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

00:21:59It would work really well.

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

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

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

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

00:22:15until the potatoes are just cooked.

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

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

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

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

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

00:22:33I mean, seriously, it's a bit like church bells back home.

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

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

00:22:44in making the initial base,

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

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

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

00:22:56and cooked until tender.

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

00:23:02I have to say, it was a pleasure watching these women cook

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

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

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

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

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

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

00:23:22And that's called a katar, it's a sour fish curry,

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

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

00:23:32as being a sour element, but I suppose it is, really.

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

00:23:38in Indian cookery or maybe lemon-lime juice with us.

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

00:23:46a lot of cauliflower here,

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

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

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

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

00:23:56but they were jolly friendly,

00:23:58and I got the impression they were talking about

00:24:00the possibility of bringing tourists out here.

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

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

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

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

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

00:24:18by the dexterity of this,

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

00:24:24because I don't think you'd get them in your local Indian,

00:24:28Bangladeshi though they would be,

00:24:31particularly the kutthar, that sour fish curry.

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

00:24:38say, do they have kutthar,

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

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

00:24:43it's so light and so deliciously unusual,

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

00:24:47the aloo...

00:24:48aloo maz?

00:24:50Aloo maz.

00:24:50That's fish with...

00:24:51I know this now, fish potatoes,

00:24:52and indeed that vegetable dish.

00:24:54It's all very, very unusual and delicious and special to Bangladesh.

00:25:00You like it, no?

00:25:01Mmm!

00:25:07Thanks for that, Rick.

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

00:25:10Filthy style.

00:25:11Now, apology needed from the BBC when I described Lisa's character earlier.

00:25:15I called her out for what she is on the show,

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

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

00:25:21It's not nice to say.

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

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

00:25:26This next recipe,

00:25:26it's taking a starring role in the brand new Rivals series.

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

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

00:25:34Emily, you're probably the best person to describe why we're doing this.

00:25:38Right, so...

00:25:39Well, it's not a spoiler anymore, is it?

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

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

00:25:45and she has...

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

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

00:25:52And she...

00:25:52And the starter is...

00:25:55Is it a trout...

00:25:55Yeah, a trout moose.

00:25:56Trout moose.

00:25:57It's a trout moose.

00:25:58Yeah.

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

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

00:26:01No, no, that works.

00:26:02Stay with the program, Ellie.

00:26:03That works, that works.

00:26:04But, yes, I actually had a bit of an incident with this trout moose,

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

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

00:26:13I actually fell in the rehearsal whilst I was...

00:26:16Was that because you were holding a glass of champagne when I found you?

00:26:18Yeah, yeah.

00:26:18I was like this.

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

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

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

00:26:26Mooses?

00:26:26Moose eye.

00:26:27Moose eye on there.

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

00:26:31and it was really bad.

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

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

00:26:35Yes.

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

00:26:38Flammable.

00:26:39Yes, highly flammable.

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

00:26:42OK, well, I mean, I actually saw this in the show last night.

00:26:46We actually got hold of the Home Economist from your show,

00:26:50Debbie Lindsay.

00:26:51Thank you for the recipe.

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

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

00:26:57Yes.

00:26:57So, this is an actual recipe if you really want to go home

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

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

00:27:05This is hot smoked trout.

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

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

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

00:27:11Cream cheese and lemon.

00:27:12Simple, simple, simple.

00:27:14And then we're going to garnish it.

00:27:15Very 1980s style.

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

00:27:19because that's posh.

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

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

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

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

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

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

00:27:32with some little pretty flowers.

00:27:33The recipe is online, but, you know,

00:27:36I can't believe many people will be stampeding to this one.

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

00:27:43So, Gary.

00:27:45Yeah?

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

00:27:47You play TV exec, who is in the closet.

00:27:55Technically, yes.

00:27:56At that time, we meet them in 1987.

00:27:58So, obviously, it wasn't the ideal time for the art and gay.

00:28:02Even in media, weirdly.

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

00:28:04Look very, very different.

00:28:06Look at that.

00:28:06What a sex pot.

00:28:07Right?

00:28:08I still fancy it.

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

00:28:10It's very niche, as old Charlie Fairbairn.

00:28:13Yeah, so we meet them in 1987, when the show is set.

00:28:16Yeah.

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

00:28:19So, Hubert Burton, who plays Gerald alongside Charles,

00:28:22his great love, we're so, so privileged to depict gay men

00:28:26at this time in history, because it's 1987.

00:28:28The community is on the precipice of the HIV-aids epidemic.

00:28:33So, there feels something really sort of sweet and innocent

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

00:28:37and it's will they, won't they be together, stay safe.

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

00:28:43That's sort of touched on, but we're not there yet at all.

00:28:46And this was a new storyline that was written in with Jilly...

00:28:49They're both characters.

00:28:50Charles and Gerald are in the books, but they don't ever meet.

00:28:52That was Dominic Trudwell Collins and our writers, the showrunner,

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

00:28:58Okay.

00:28:58A sort of modern gay romance, but it's just the great joy of our lives

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

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

00:29:08Yeah.

00:29:08You know, Charles is going to break your heart into a million pieces.

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

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

00:29:15I mean, when you walk on set and you see how kind of kitsch it is,

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

00:29:22did you think, well, we don't know where this is going?

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

00:29:28depending on, you know, the writing.

00:29:29I think the first series, I just remember it so vividly,

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

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

00:29:37Green Lawns.

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

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

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

00:29:41oh, my gosh, I'm terrified, I don't know what the tone is.

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

00:29:44It was all on you.

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

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

00:29:48But we could...

00:29:48There was sort of a buzz, and we all were like,

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

00:29:53Nobody wanted to admit it, though, didn't we?

00:29:55Yeah, yeah.

00:29:55We were giddy.

00:29:56We were giddy.

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

00:30:00Look at that.

00:30:01Look at that face.

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

00:30:03It does, it does.

00:30:04Basically.

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

00:30:08Has she had a sofa like that?

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

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

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

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

00:30:18and they are, I'd say, the wealthiest in the Russia community.

00:30:22They have the biggest house.

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

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

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

00:30:29Which means nice view.

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

00:30:32Indoor pool.

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

00:30:34it's so wonderful to be able to stand at the bottom of one's drive

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

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

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

00:30:43that nobody's allowed to go in unless they're suitably dressed.

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

00:30:47Shoes off, yeah.

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

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

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

00:30:54No skinny dipping.

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

00:30:57Immediately.

00:30:58Those two polo players.

00:30:59Heavy petting, you're allowed,

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

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

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

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

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

00:31:12and her delivery is just on point and sensational.

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

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

00:31:19She's a climber, trying to do well in the world.

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

00:31:25It's so good.

00:31:25Always.

00:31:26And, Emily, you've got a big storyline, haven't you?

00:31:30Yes, yeah.

00:31:31Without giving too much.

00:31:31Well, yeah, my heart kind of races a little bit when I talk about it

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

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

00:31:37So, yes.

00:31:3823, yeah, yeah.

00:31:39So, no, it was left on the cliffhanger first series.

00:31:43Sarah is pregnant.

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

00:31:49Quite a long list.

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

00:31:52Unsurprisingly long, maybe.

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

00:31:53Giving him out a hairspray.

00:31:55Yeah.

00:31:56Clam.

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

00:31:57Yes.

00:31:58So, the first episode kind of navigates that

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

00:32:05Pickle?

00:32:05A pickle.

00:32:06Just, yeah, thank you.

00:32:08Very good.

00:32:08Keep your food related.

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

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

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

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

00:32:17into a big bump.

00:32:18Yeah.

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

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

00:32:25with so much to do

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

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

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

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

00:32:37You know?

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

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

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

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

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

00:32:49Yeah.

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

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

00:32:53I love her.

00:32:54Do you know the thing I love about it

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

00:33:01Yeah.

00:33:01The nicknames, I do struggle with nicknames, even to this day.

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

00:33:10Yeah.

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

00:33:14Oh, yeah, Muffy.

00:33:15Muffy.

00:33:16That's the best lady.

00:33:17Elliot Saltz.

00:33:17Elliot Saltz joins us.

00:33:19She's amazing.

00:33:19My nemesis and my favourite lady of hers is Muffy, short for Caroline.

00:33:25Why not?

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

00:33:30and they've been no relation to their actual names.

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

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

00:33:36Posh people.

00:33:37Yeah.

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

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

00:33:40She's not an asset to us.

00:33:41Because if you're not able to be worried about opening up

00:33:44her little love thing...

00:33:46But she just, from day one,

00:33:48she just is exactly what we needed.

00:33:50But the characters are fantastic.

00:33:53Yeah, they are.

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

00:33:55Yeah.

00:33:55Just a real kind of, I don't know...

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

00:34:00Yes.

00:34:00Where they...

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

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

00:34:04Yeah, exactly.

00:34:05It's like, to be a hero in a show like that,

00:34:07you don't have to be squeaky clean

00:34:08and be doing everything right.

00:34:10It's like, all these people are actually making terrible decisions

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

00:34:14but you just...

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

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

00:34:19Yeah.

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

00:34:21Oh, he's such a...

00:34:22Oh, my goodness.

00:34:24He's got a helicopter.

00:34:25He's got a helicopter.

00:34:25He's a baddie.

00:34:26Right.

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

00:34:31It does.

00:34:32It's not my work.

00:34:33I'm just recreating.

00:34:35Um, but it actually tastes, uh, better

00:34:37because he's got real fish, right?

00:34:38I'm a little bit of feed of trout.

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

00:34:42You're not afraid of trout.

00:34:43I am a little bit of feed of trout.

00:34:45Why are you afraid of trout?

00:34:46All sort of fish.

00:34:47Fishy fish.

00:34:48Fishy fish.

00:34:49Not fishy fish.

00:34:51I'm going to get...

00:34:52Oh, my God, that's...

00:34:53Little trout.

00:34:55So, no, Gary's got this thing where he constantly goes on set,

00:34:58Sarah Stratton, you old so-and-so.

00:35:00It kind of keeps...

00:35:01Because, obviously, I'm doing an accent

00:35:02and I'm not method, I don't stay in the accent.

00:35:05Yeah.

00:35:05But taking the Mickey out of the cast between

00:35:08just kind of keeps me there all done.

00:35:10All done.

00:35:10Oh, my God.

00:35:11Sarah Stratton's got an extra.

00:35:12And it must be, it's a fun cast, right?

00:35:14Yeah, it is.

00:35:15It's hugely fun.

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

00:35:16I mean, no, but we get in trouble

00:35:17with how much fun we say we have, so...

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

00:35:21Really?

00:35:21Uh-huh.

00:35:22Somebody's trying to rang you,

00:35:23some floor manager.

00:35:24Yeah, yeah.

00:35:24Shouting at you all the time.

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

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

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

00:35:28It's really good.

00:35:30Mmm.

00:35:30You jealous, boys?

00:35:31Do you want some?

00:35:32Oh, but, um...

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

00:35:33Oh, yeah, yeah.

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

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

00:35:38Oh, yeah, people are actually eating this.

00:35:40Right, let's talk much more about that

00:35:43a little bit later on,

00:35:44but which classic 80s dish

00:35:45do you want me to pep up

00:35:46at the end of the show?

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

00:35:49If so, I'm going to stuff chicken breast

00:35:51with a punchy garlic parsley and chive butter

00:35:53before coating in breadcrumbs.

00:35:54I'm going to deep fry it

00:35:55until it's nice and crisp.

00:35:56I'm going to serve it

00:35:56with some braised green beans and peas.

00:35:59Or do you want me to attempt to revive

00:36:00a vest of chow mein?

00:36:03So I'm going to toss some beef mince,

00:36:04some peas with some noodles

00:36:06together with an Indo-Chinese sauce

00:36:08for a bit of sweetness

00:36:09and a bit of spice.

00:36:10I'm going to top the chow mein

00:36:11off with some crispy fried noodles.

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

00:36:17Is it?

00:36:17Yeah.

00:36:18I want to make a chow mein.

00:36:20All right, let's pot around

00:36:21to Nigel Slater's now,

00:36:22and he's pottering around in his garden

00:36:24before rustling up

00:36:25a naked chicken burger.

00:36:28That'd be it.

00:36:38The produce in my garden

00:36:39is really important to my cooking.

00:36:42I grow veg that can really help me out

00:36:44in the kitchen.

00:36:46I've got cabbages and lettuces,

00:36:48and I grow beans and peas.

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

00:36:53Tomatoes by the hundred.

00:36:55I love the idea of knowing something

00:36:57right from the moment

00:36:58it sprouts through the soil,

00:36:59right until it's on my plate.

00:37:01And that's what I can do

00:37:02in my own garden.

00:37:03You know, to make leftovers really sing,

00:37:06you only need one really fresh ingredient

00:37:08to put with them.

00:37:09And it can be anything.

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

00:37:12It can be a tiny little salad leaf.

00:37:14Or even these,

00:37:16nasturtium flowers and leaves.

00:37:18You don't need much,

00:37:19just one fresh ingredient

00:37:21to breathe new life

00:37:22into the whole thing.

00:37:23You don't have to have

00:37:24a massive garden to grow veg.

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

00:37:30I was growing things in pots

00:37:31long before I had a garden.

00:37:33I was balancing them

00:37:34on the window ledge.

00:37:35And then when I got a little veranda,

00:37:37I started to put big pots outside.

00:37:40I was amazed

00:37:40at what you can actually grow.

00:37:42I mean, you start with herbs

00:37:43or a tomato plant.

00:37:44And then you end up realising

00:37:46that you can actually grow

00:37:47almost anything in a pot.

00:37:49And I've got some really big

00:37:51dustbin-like pots

00:37:52that I'd grow potatoes in

00:37:53because that's all they need

00:37:55is somewhere deep

00:37:56to put down their roots.

00:37:58Make sure the pots don't dry out.

00:38:00But that's all you have to do.

00:38:02From a couple of seed potatoes,

00:38:04you should end up

00:38:05with a plentiful and delicious crop

00:38:07to use in your cooking.

00:38:19Sometimes you get a craving

00:38:21for a favourite dish.

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

00:38:27I mean, I love hamburgers,

00:38:28that whole delicious thing

00:38:29where you've got

00:38:30sort of crusty outside

00:38:32and then slightly rare meat

00:38:33in the middle.

00:38:34But I want something

00:38:35that's lighter,

00:38:36something slightly fresher tasting.

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

00:38:41Tonight I'm cooking hot chicken cakes

00:38:43with herb mayonnaise

00:38:44or chicken burgers.

00:38:46So I've got some chicken mince

00:38:48from the butcher.

00:38:49If they haven't got any,

00:38:50then they can just mince it

00:38:52there and then.

00:38:53And to that,

00:38:54I'm going to add some bacon

00:38:55simply because I fancy it.

00:38:57There is this idea

00:38:58that a recipe must be followed

00:39:01gram for gram, word for word.

00:39:03But in fact, very often

00:39:04they're just there to inspire you.

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

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

00:39:11Which means you can add

00:39:13any seasonings you want

00:39:14to this mix.

00:39:15I'm adding some freshly chopped thyme

00:39:17to bring a deep herbal note.

00:39:19So I'm going to put

00:39:20just a little bit

00:39:21of parmesan cheese in.

00:39:23And what the parmesan does

00:39:24is it seasons it

00:39:26and it adds a slight richness.

00:39:28But also it holds

00:39:30all the other ingredients

00:39:31tightly together.

00:39:32So you don't need to stick

00:39:33in something like egg and flour

00:39:34to hold it.

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

00:39:37I'm adding breadcrumbs,

00:39:38not only makes your

00:39:40lovely meat

00:39:41go a little bit further

00:39:42but because they're

00:39:45so much lighter

00:39:46than meat

00:39:47it actually makes your

00:39:48whole little patty

00:39:49a little bit lighter.

00:39:53I love getting my hands

00:39:54into food.

00:39:55There's something about

00:39:56touching food

00:39:57and about the feel of it

00:39:58in your hands.

00:39:59It's very important to me

00:40:01to smell food

00:40:02and to feel it

00:40:03before I eat it.

00:40:04So I'm just going to

00:40:05leave that there for a bit

00:40:06just for the ingredients

00:40:08to get to know one another.

00:40:09You know,

00:40:10they've all been put in,

00:40:11they're all very separate.

00:40:12And I just want them

00:40:13to kind of mingle

00:40:14and sort of almost

00:40:14mellow a little bit.

00:40:18I want something

00:40:19luscious to go

00:40:20with my burgers

00:40:20so I'm going to

00:40:22make a herb mayo.

00:40:23Use a couple

00:40:24of egg yolks,

00:40:25add some seasoning

00:40:26and very, very

00:40:27slowly drip

00:40:28some groundnut oil

00:40:29as you whisk it

00:40:29all together.

00:40:30You can buy mayonnaise

00:40:32but once you've

00:40:33made it yourself

00:40:34you realise how

00:40:35delicious and easy

00:40:36it is

00:40:36because you're

00:40:37in total control

00:40:38of texture and taste.

00:40:40It takes about

00:40:41ten minutes

00:40:41but it's really

00:40:42not that hard

00:40:43as it forms

00:40:45a golden thick texture.

00:40:47I'm adding chopped mint.

00:40:55It's so easy

00:40:56to put together

00:40:57that if there's

00:40:58somebody in the family

00:40:59who likes garlic

00:41:00then you can do

00:41:01a separate bit

00:41:02with some garlic in.

00:41:05The important thing

00:41:06when you fry

00:41:07something like this

00:41:08is so that it

00:41:10doesn't break up

00:41:10in the pan

00:41:11you need to let it

00:41:12form a crust.

00:41:13It's crucial

00:41:13to hold the whole

00:41:14thing together

00:41:15but it's also crucial

00:41:16flavour-wise

00:41:17because by letting

00:41:20something sizzle

00:41:21in the pan

00:41:21and form a crust

00:41:23what's happening

00:41:24is that the sugars

00:41:25in the meat

00:41:25are caramelising

00:41:26so you get that

00:41:27wonderful flavour

00:41:28and that's where

00:41:29it comes from.

00:41:30You're after a deep

00:41:32golden brown

00:41:32but check it's cooked

00:41:34thoroughly in the middle.

00:41:35I could put these

00:41:37into a bun

00:41:37but I want something

00:41:39a little lighter

00:41:40from the garden.

00:41:42Lettuce is ridiculously

00:41:43easy to grow.

00:41:45They're tiny little

00:41:45seeds and you just

00:41:46sprinkle them

00:41:47onto some soil

00:41:48and then you can

00:41:48either pick them

00:41:49when they're very small

00:41:50or you can let them

00:41:51grow and you can

00:41:52end up with

00:41:53beautiful big leaves.

00:41:59What I do

00:42:00is pick my little

00:42:02patty

00:42:05pop them down

00:42:06in the lettuce

00:42:07then a little bit

00:42:08of mayonnaise

00:42:14and then

00:42:14so it really

00:42:15pops in the mouth

00:42:16and really sort of

00:42:17explodes with flavour

00:42:18I'm actually going to

00:42:19put in just a couple

00:42:20more whole mint leaves

00:42:23and just pop them

00:42:24on

00:42:24and then

00:42:25I'm just going to

00:42:26wrap this little

00:42:27chap up

00:42:28just like that

00:42:35and then that

00:42:37is hard eating.

00:42:43Mmm!

00:42:45That's so delicious.

00:42:48Whether you use

00:42:49chicken, pork

00:42:50or beef mince

00:42:51doesn't matter.

00:42:52The trick is using

00:42:53the parmesan

00:42:54to tie it all together.

00:43:07Thanks then, Nigel.

00:43:08Still to come,

00:43:09Olly Smith transporting us

00:43:10back to the 80s nightclub

00:43:11scene with five

00:43:12naughty nostalgic cocktails

00:43:13and what classic

00:43:15ready meal do you

00:43:15want me to recreate

00:43:16to take to it?

00:43:17Deliciously up-to-date

00:43:18at the end of the show

00:43:19would it be a garlicky

00:43:20chicken keeve

00:43:21with braised peas

00:43:21and beans

00:43:22or my take on

00:43:23the discontinued

00:43:24packet meal

00:43:24that was considered

00:43:25an exotic treat

00:43:26a chow mein box meal

00:43:28complete with crispy noodles.

00:43:29Log on to the website

00:43:30now and have your say.

00:43:31Before we go on, Kate,

00:43:32I had a message.

00:43:34Hilary Whitehall.

00:43:34Good morning, Hilary Whitehall

00:43:35who's introducing

00:43:36her newest grandson

00:43:37to the joys of

00:43:38Saturday kitchen.

00:43:39Aw!

00:43:40Good morning.

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

00:43:42Right, you're making

00:43:44a Black Forest Gato affair thing.

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

00:43:47Of course you do

00:43:48because that's what

00:43:48you do with everything.

00:43:49Exactly, that's what

00:43:49I do with everything.

00:43:50So I'm going to start off

00:43:51by making my classic

00:43:53original brownie for you.

00:43:55Okay.

00:43:56Step by step.

00:43:57Very simple.

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

00:43:59I'm going to start off

00:44:00with the butter

00:44:00in the pan

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

00:44:04Okay, and this is the base

00:44:06of all your brownies, yeah?

00:44:06Base of all my recipes,

00:44:08absolutely.

00:44:08And I've made it really super

00:44:10easy, simple and fail-safe

00:44:12for everybody to be able

00:44:13to do at home.

00:44:14Okay, but it's not a sort

00:44:15of chuck-it-all-in method.

00:44:16No, there are processes

00:44:18to it, absolutely.

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

00:44:20is great because it means

00:44:21less washing up.

00:44:22Love that.

00:44:23But you have to do it

00:44:24in stages.

00:44:24And so we start off

00:44:25by melting the butter.

00:44:27Okay.

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

00:44:28so that when you put

00:44:29the chocolate in there

00:44:30the chocolate's not going

00:44:31to burn.

00:44:32Right.

00:44:32So you've got to look

00:44:33after the chocolate

00:44:34very carefully because

00:44:35chocolate is all-important

00:44:36in a brownie recipe.

00:44:37What sort of percentage

00:44:38are we looking for?

00:44:38I'm using over 70%

00:44:40and I like a Belgian

00:44:41chocolate.

00:44:42Okay.

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

00:44:4470% do you think

00:44:45it gets too bitter?

00:44:47No, I don't think so

00:44:48because as you'll see

00:44:49in a moment we're going

00:44:49to put a lot of sugar

00:44:51in this but don't worry

00:44:52because a lot of sugar

00:44:54but it's going to feed

00:44:55a lot of people.

00:44:56And anyway brownies

00:44:57are meant to be decadent,

00:44:58aren't they?

00:44:59That's what we're doing today.

00:45:00I know we always say

00:45:01it but your brownies

00:45:02are the best.

00:45:02Oh bless you.

00:45:03They're so squidgy

00:45:04and delicious

00:45:04and every time I get

00:45:05a little box

00:45:06if I've done something

00:45:07that you like

00:45:08you send me a nice

00:45:09box of brownies

00:45:09I get very excited

00:45:11like this week

00:45:12when you sent me

00:45:13some of the chips.

00:45:14I know, well it is

00:45:15I mean it's something

00:45:15that I think

00:45:16that's really great

00:45:17that everyone can enjoy

00:45:18everyone likes a dessert

00:45:19and for me chocolate brownies

00:45:20it's got to have

00:45:20the squid factor.

00:45:22We're not making a cake here

00:45:23although I'm doing a twist

00:45:24on the Black Forest Gatto.

00:45:26You kind of are.

00:45:26I kind of are

00:45:27but I'm not

00:45:28because it's going to be

00:45:28the squidgy brownie tower

00:45:30Black Forest.

00:45:31Now I'm going to add

00:45:32that in the sugar.

00:45:33Yes there's a lot

00:45:34but each of these

00:45:35I've doubled up

00:45:36the original recipe

00:45:37so one would be

00:45:40for nine people

00:45:41so this could be

00:45:41for 18 people.

00:45:43You only need a sliver.

00:45:44I don't know.

00:45:46Well you can keep it.

00:45:47That's the best thing

00:45:48about brownies as well.

00:45:49Remember that

00:45:50that you can make

00:45:51these in advance

00:45:52in fact they're better

00:45:53to make in advance

00:45:53and you can freeze them

00:45:55as well.

00:45:56They've got a good

00:45:56shelf life.

00:45:57They stick around

00:45:58for a long time.

00:45:59I say ten days

00:46:00probably longer.

00:46:01They just start drying out

00:46:02the more you cut them

00:46:03the edges that dry out.

00:46:05Yeah I do like the middle.

00:46:06I like a squidgy middle.

00:46:08Now listen

00:46:10like we've said earlier

00:46:11this business

00:46:12has been going 20 years

00:46:13started on your kitchen table.

00:46:14Yeah.

00:46:15You're now making

00:46:1518,000 of them.

00:46:17Large kitchen table.

00:46:18Large kitchen table.

00:46:19The brownie barns.

00:46:19We've got a little

00:46:20production kitchen somewhere.

00:46:21The brownie barns

00:46:21we like to call it.

00:46:22Where was it called?

00:46:23The brownie barns.

00:46:24In Gower.

00:46:25On a trading estate somewhere.

00:46:26Absolutely not.

00:46:27In the heart of

00:46:28Reynoldston.

00:46:29Local village people

00:46:30they're not all dressed up.

00:46:32They work for me.

00:46:33It's fantastic

00:46:34for a rural business.

00:46:34Not the dressed up

00:46:35versions of village people.

00:46:37No, no, no.

00:46:39So it seemed like

00:46:40the obvious time

00:46:41to bring out

00:46:42a brownie book.

00:46:43Which Ollie Smith

00:46:44has at the table.

00:46:45In fact there's loads

00:46:46of copies at the table.

00:46:46Loads of copies

00:46:47and it's brilliant.

00:46:48And also I've noticed

00:46:49on the front cover

00:46:49there's a magic quote.

00:46:51What does it say Ollie?

00:46:51Well it says

00:46:52from a certain Matt Tebbitt

00:46:53it says

00:46:53is it the queen of brownies?

00:46:55Yeah.

00:46:55How did that come about?

00:46:57That came about

00:46:57because Kate said

00:46:58dear Matt would you please

00:46:59she whatsapped me

00:47:01and said

00:47:01will you write something

00:47:02nice about me

00:47:03for my new book

00:47:04please please please

00:47:05and it said like

00:47:05blah blah blah blah blah

00:47:06queen of brownies.

00:47:08Okay.

00:47:10Let's do that.

00:47:10It's got lovely recipes.

00:47:12In true Kate form

00:47:13she knows exactly

00:47:14what she wants.

00:47:15We've got raspberry ripple

00:47:16here and you boys

00:47:17you loved

00:47:18what was it

00:47:18you were into this

00:47:19fast cheesecake.

00:47:20I was having a little

00:47:21nose through it earlier

00:47:22and I thought this

00:47:23this idea was genius

00:47:24burnt basque cheesecake

00:47:25brownie

00:47:26I actually took a photo

00:47:27sent me to our pastry team

00:47:28and said get it on the menu.

00:47:31Yeah yeah absolutely.

00:47:32There's so many in here

00:47:33look at this.

00:47:33This is a banger as well

00:47:35Battenberg brownie

00:47:36which I think

00:47:37is that?

00:47:37Battenberg I like it.

00:47:38Oh yeah yeah yeah yeah yeah.

00:47:40Jeez total throwback

00:47:41love a Battenberg brownie.

00:47:42It's a really good book.

00:47:43Fantastic book.

00:47:44You can tell what era

00:47:45I was around in.

00:47:46Yeah me too.

00:47:47And it was your age.

00:47:48It was fun.

00:47:49It was fun.

00:47:50Fabulous.

00:47:51Did you have a good 80s?

00:47:51I mean that I can remember.

00:47:53Yeah.

00:47:55So popping in now

00:47:56we've got the

00:47:57I took it off the heat

00:47:58when I put the sugar in

00:47:59because it can just

00:48:00literally gently melt

00:48:01in the mix already.

00:48:02The butter and the sugar

00:48:03are hot enough.

00:48:05And now I'm folding in the flour

00:48:07this is the bit again

00:48:08folding it

00:48:09and you don't want to mix

00:48:09too much in the brownies

00:48:10because you don't want it

00:48:11too aerated.

00:48:12You don't want it too light

00:48:14because then it becomes cake

00:48:15and we want it to be browny.

00:48:17Since then you have

00:48:19whipped up my eggs.

00:48:20Thank you very much.

00:48:21Again using free range eggs.

00:48:23I've just

00:48:24have always done it that way.

00:48:25I don't see why you wouldn't.

00:48:27Good ingredients

00:48:27give lovely tasting brownies.

00:48:30Pop the eggs in.

00:48:31Remember everyone

00:48:32on this has been doubled

00:48:33from the original recipe

00:48:35to make the two towers

00:48:37layered towers.

00:48:38So you take it off the heat

00:48:39obviously because you don't

00:48:40want the eggs.

00:48:40I don't want the eggs.

00:48:41I don't want the eggs to cook

00:48:42I want them to cook

00:48:43in the oven

00:48:44and again like I said

00:48:45preparing these earlier

00:48:46the eggs will pull them out

00:48:48because they'll keep on cooking

00:48:49and that's another important part

00:48:51of baking brownies.

00:48:52People over bake them.

00:48:54We're giving you all the times

00:48:56obviously that you can do it for

00:48:57and pull them out

00:48:59when there's a little wobble

00:49:00in there

00:49:00because they'll carry on baking

00:49:02and then they'll sort of settle.

00:49:03Tiny little bit of baking powder

00:49:05don't want too much rise

00:49:06but I want the towers

00:49:07to look nice

00:49:08and then I put a bit

00:49:10of vanilla extract in there.

00:49:11It's optional

00:49:12you don't have to

00:49:14but it's just something

00:49:15that adds a little bit for me.

00:49:16All of these

00:49:17store covered ingredients

00:49:18everyone can do it.

00:49:19Lovely glossy batter there

00:49:21and then I'm going to put these

00:49:23into two separate tins

00:49:24because you've got

00:49:24the two layers of the tower.

00:49:27Now

00:49:29I've lined these tins

00:49:31which is absolutely horrified

00:49:33Michaela

00:49:33lovely Michaela

00:49:34because this is the way

00:49:36that I would bake it at home

00:49:37and the reason I've got

00:49:39the paper

00:49:40sort of flapping over

00:49:40the edges there

00:49:41is because it also makes them

00:49:42easier to pull out

00:49:43of the oven.

00:49:44It's like a

00:49:46it's what you would do

00:49:47at home as well

00:49:48you know

00:49:48it really is kind of

00:49:50rustic home baking

00:49:51but I don't think

00:49:52you can get much better

00:49:53than that.

00:49:54I'm just doing it by eye

00:49:55the way that I put them

00:49:56equally into the

00:49:59into the tins.

00:50:00So when you started

00:50:01this business

00:50:0220 odd years ago

00:50:0320 years ago

00:50:05what were you hoping for?

00:50:07Presumably not

00:50:07international recognition.

00:50:09Absolutely nothing.

00:50:10Do you know what I was hoping for?

00:50:11I started selling them

00:50:11at the local village shop

00:50:12and I literally

00:50:13just wanted to have

00:50:14I mean 10, 20 pounds

00:50:16of my own each week

00:50:17and buy my own wine

00:50:18you know as a stay at home mum.

00:50:19Right.

00:50:20And that's all I expected

00:50:22to give me something else

00:50:23to do after looking

00:50:24after the children.

00:50:25Okay.

00:50:25And it's just gone

00:50:26wild.

00:50:27And was there one

00:50:27sort of moment

00:50:28one turning point?

00:50:29Well the one time

00:50:30someone came into

00:50:31the village shop

00:50:31who was on holiday

00:50:32in the beautiful Gower

00:50:33as you can imagine

00:50:34and they said

00:50:35look we love these brownies

00:50:36could we get them

00:50:37to where we lived

00:50:37and I worked out

00:50:38you could ship them.

00:50:39To where?

00:50:40To where they lived

00:50:40in London

00:50:41or wherever they were

00:50:42and I thought

00:50:43I reckon

00:50:43we could ship these

00:50:45and I tried it

00:50:45and it worked.

00:50:46Okay.

00:50:46And that was no

00:50:47going back from that.

00:50:48Now they're going all over?

00:50:49All over the place.

00:50:50Alright what's going on now?

00:50:51Okay so what I've done

00:50:52is these are ones

00:50:53obviously we heard earlier

00:50:54and I've tipped over

00:50:55the bottom layer.

00:50:57Now because we want this

00:50:59to have that sort of

00:50:59dark cherry

00:51:00with the deep dark chocolate

00:51:02I'm just doing a little bit

00:51:03of skewering here

00:51:04to see if we can get

00:51:05some of the syrup

00:51:06to run through

00:51:07into the actual brownie itself

00:51:09just to give even

00:51:10extra ooze.

00:51:11You were pretty specific

00:51:13about the cherries.

00:51:14I love these cherries

00:51:15okay I mean

00:51:15it's a really thick

00:51:17thick syrup

00:51:17and I just think

00:51:18it lends itself to it

00:51:20to I mean

00:51:21I just like a little bit

00:51:22of decadence.

00:51:23I believe they're Portuguese

00:51:24plus look at the beautiful jar.

00:51:25This company do

00:51:26very good ginger.

00:51:28Oh I bet they do

00:51:29but I mean

00:51:29if it's anything

00:51:30to go by with that

00:51:32and then we don't have to

00:51:33but these are your options

00:51:35how cherriesque

00:51:36would you like it?

00:51:37Sorry I'm dropping it there

00:51:38I'm dropping it everywhere.

00:51:41And then I spread on

00:51:42a cherry jam

00:51:43so it's basically

00:51:44layering up

00:51:45as if you would do

00:51:46a regular cake.

00:51:48Right?

00:51:49And on top of that

00:51:50we're going to be

00:51:51popping the cream.

00:51:52Yes it does get

00:51:53more and more decadent

00:51:54that's why I said

00:51:55this is going to feed

00:51:56a lot of people

00:51:56but we've got a lot of people

00:51:57in the building today

00:51:58maybe.

00:52:00Right you carry on.

00:52:01If you want to make

00:52:02Kate's Black Forest

00:52:03brownies at home

00:52:04you can find the recipe

00:52:05at BBC.co.uk

00:52:06at the kitchen

00:52:07or scan the QR code here

00:52:08and it'll take you

00:52:09straight to this

00:52:10Tower of Dreams.

00:52:12Tower of Dreams.

00:52:13I love it.

00:52:14Tower of Terror.

00:52:14Tower of Terror actually.

00:52:16But you can plan this

00:52:17well in advance

00:52:18and I just think

00:52:18it looks great

00:52:20for your friends

00:52:21and family basically

00:52:22to any celebration.

00:52:24Make the brownies

00:52:25beforehand

00:52:26you can freeze them.

00:52:28That's a syrup.

00:52:29And then for the top one

00:52:30I just put on

00:52:31the cream on top

00:52:32and then we're going to

00:52:34put the actual cherries

00:52:35from those beautiful

00:52:36Portuguese ones there.

00:52:38Sprinkle them over the top.

00:52:40You in the meantime

00:52:41have done some lovely...

00:52:43I like to just throw them

00:52:44onto the counter.

00:52:45Yeah I like that.

00:52:46Good action.

00:52:47Shall I move it onto that?

00:52:49Yes.

00:52:49Can you do that?

00:52:50Yeah.

00:52:50Excellent.

00:52:51Oh you're good.

00:52:52Very good.

00:52:53I'll lose these up.

00:52:54Don't do any food tricks.

00:52:56I'm going to have

00:52:57a little bit more

00:52:57of those cherries

00:52:58because I love them so much.

00:53:00Super easy.

00:53:01Super easy?

00:53:02I have to say

00:53:03if you go and get

00:53:04some really good ingredients

00:53:05good cherries

00:53:06it just makes it

00:53:07a thousand times better.

00:53:09Good ingredients

00:53:10I mean look

00:53:11you can use

00:53:11what you've got in

00:53:12you know

00:53:13if you like any other cherries

00:53:14you can do it

00:53:15with other fruit.

00:53:16Let your imagination

00:53:17run wild

00:53:18and then

00:53:18look at this

00:53:19chocolate shavings

00:53:20on top

00:53:20just in case

00:53:21you didn't have

00:53:22enough chocolate

00:53:23during the first

00:53:24couple of layers.

00:53:26Whack it on.

00:53:28I'll whack it on.

00:53:30Delicately.

00:53:31Beautiful.

00:53:33There you go.

00:53:35Right.

00:53:36Remind us

00:53:36what we've got here.

00:53:37Okay so this is

00:53:38my take on

00:53:39the Ultimate 80s

00:53:40Retro Dessert

00:53:41and it is

00:53:42a Black Forest

00:53:43Brownie Tower.

00:53:44Beautiful.

00:53:45Well done.

00:53:52It's the stuff

00:53:52of dreams

00:53:53there you go.

00:53:54Wow.

00:53:54Dish that up.

00:53:56Automatically then

00:53:56right.

00:53:57Come and have a drink.

00:53:59You deserved it.

00:54:01What's going on here?

00:54:02We have

00:54:02a very sweet

00:54:04sticky sherry

00:54:04and it's so scrumptious

00:54:06to have with anything

00:54:07chocolatey

00:54:07this is

00:54:08the co-op's

00:54:09irresistible

00:54:10Pedro Jimenez

00:54:10Emily Atrax

00:54:11pulling a funny face.

00:54:12Is she?

00:54:14We've been drunk

00:54:14a week

00:54:15so we might as well

00:54:15can't.

00:54:16Yeah.

00:54:16This is just

00:54:16topping us up.

00:54:17It costs £8.75

00:54:19and it's aged

00:54:19for 12 long years.

00:54:22The way they make it

00:54:22they get sun-dried grapes

00:54:24and then they

00:54:25they ferment it

00:54:26to about 4 degrees

00:54:27then they fortify it.

00:54:28Yes.

00:54:28That's the sweetness.

00:54:29I was going to say

00:54:29they taste a bit

00:54:30it tastes a bit

00:54:30like sun-dried tomatoes.

00:54:32It's got basically

00:54:32all of those

00:54:33irresistible kind of

00:54:34yeah the dried out thing

00:54:35it makes it taste

00:54:36like kind of

00:54:37Oh no sorry.

00:54:39Stuffed into a

00:54:40black hole of things.

00:54:40Can I just say

00:54:41I don't think it tastes

00:54:41like sun-dried tomatoes.

00:54:43I think it's more

00:54:43figs and dates.

00:54:45If you like

00:54:45sticky sultanas.

00:54:47I'm getting the figs.

00:54:47Yeah figs, date, sultanas.

00:54:49But I just think

00:54:49it's incredible value

00:54:50for money to get

00:54:51something so glossy

00:54:52so rich

00:54:53so complex

00:54:53it's delicious isn't it?

00:54:55At the end

00:54:56at the end of the day

00:54:56with a brownie

00:54:57I just want something

00:54:58that's irresistibly indulgent

00:54:59and this is the equivalent.

00:55:01What a cake.

00:55:0320 years of brownies.

00:55:04Yeah congratulations

00:55:04and congratulations

00:55:06on the book as well.

00:55:07So pleased.

00:55:08Beautiful.

00:55:08This is unreal.

00:55:10Yeah.

00:55:10I'm ready for a nap.

00:55:12It doesn't taste like sun-dried tomatoes

00:55:13don't worry.

00:55:14Have you got work

00:55:14this afternoon?

00:55:15No.

00:55:16Oh okay good.

00:55:17Just keep going.

00:55:18That won't do well.

00:55:19Yeah I think so.

00:55:20Well done you.

00:55:21Right let's head

00:55:23to Provence now

00:55:23with Marcus Waring

00:55:24and he's satisfying

00:55:25his sweet tooth

00:55:26with a classic

00:55:26calyso from

00:55:28Aix-en Provence.

00:55:29Wow.

00:55:38I'm searching for the ultimate

00:55:40local sweet treat

00:55:41and in Provence

00:55:42it doesn't get more traditional

00:55:44than the calyso

00:55:47which are a little bit

00:55:49like marzipan.

00:55:50They're produced

00:55:51all over the region

00:55:52and in Saint-Rémy

00:55:53the Lillemont family

00:55:55have been making them

00:55:56for over 150 years.

00:55:58I've been invited

00:55:59by fifth generation

00:56:00confectioner Pierre

00:56:02to discover

00:56:03what makes

00:56:04this little almond sweet

00:56:05so special.

00:56:08Bonjour.

00:56:09Bonjour.

00:56:11Wow.

00:56:11I've heard so much

00:56:13about calyso.

00:56:15Everybody talks about it

00:56:16as the little

00:56:17petit four of Provence.

00:56:19I know all about

00:56:19the almonds

00:56:20but I really would love

00:56:21to understand

00:56:22how it's made.

00:56:23I want to know

00:56:23what the magic is.

00:56:24But before he reveals

00:56:26the family secret

00:56:27Pierre wants to test

00:56:28my palate.

00:56:30You send me

00:56:31what is it inside.

00:56:33It's easy.

00:56:34It's easy.

00:56:35Is it?

00:56:35Okay.

00:56:37I've only just got here

00:56:39and already my reputation

00:56:40as the chef

00:56:41is on the line.

00:56:43Tastes good, huh?

00:56:44And I'm feeling

00:56:45the pressure

00:56:45to get this right.

00:56:50Sugar?

00:56:51Sucre?

00:56:52Sucre, yes.

00:56:53Almond?

00:56:54Des amandes.

00:56:56Orange.

00:56:57Orange, yes.

00:56:58Ah, oui?

00:56:59Un petit peu?

00:56:59Yeah.

00:57:01So far, so good.

00:57:03One other important

00:57:04ingredient is missing.

00:57:09Almond paste?

00:57:10Or an almond essence?

00:57:12No?

00:57:13No.

00:57:13I'm stumped.

00:57:15Do you want us to help you?

00:57:16Yes.

00:57:17Candied melone.

00:57:19Melone?

00:57:20Melone?

00:57:21Really?

00:57:22Really.

00:57:23It's not a combination

00:57:24I would have expected.

00:57:26This is very delicate.

00:57:28It's very, very nice.

00:57:29Pierre's family

00:57:30have also made

00:57:31candied fruits

00:57:32for generations.

00:57:33So it's no wonder

00:57:34that that's the secret

00:57:35ingredient in their

00:57:36calisson.

00:57:37Is it a family recipe?

00:57:39It started in the 17th

00:57:41century already.

00:57:42Yeah.

00:57:42Okay.

00:57:43You will not find it

00:57:44in Brittany or it's really

00:57:46here in the South Africa.

00:57:48And in La Provence?

00:57:48Absolument regional.

00:57:49Absolument regional.

00:57:50Very regional.

00:57:51So it's the recipe

00:57:52of Provence.

00:57:55The paste is made

00:57:56by crushing

00:57:57all the ingredients

00:57:58in a huge vat.

00:57:59It's then baked

00:58:01and left to marinade

00:58:01in melon syrup

00:58:02for 48 hours

00:58:04before being pressed

00:58:05into a classic diamond

00:58:07calisson shape

00:58:08and iced.

00:58:18Wow.

00:58:19Wow.

00:58:19Beautiful.

00:58:20It's perfect.

00:58:23Oh, wow.

00:58:25Would you like to try it?

00:58:27Really?

00:58:27Yeah.

00:58:28You sure?

00:58:29Marcus Galisson.

00:58:30Okay.

00:58:31Yeah, I like that.

00:58:32I like that.

00:58:32They're letting me

00:58:33have a go.

00:58:35But in my experience

00:58:36these things are easier

00:58:37said than done.

00:58:40She makes it look so easy.

00:58:42This technique,

00:58:43I have to say,

00:58:44I'm feeling a little bit nervous.

00:58:46Me and the machines,

00:58:47they don't normally go well.

00:58:50The shapes have already

00:58:51been cut,

00:58:52so my first job

00:58:53is to scrape off

00:58:53the excess paste.

00:58:58And you clean it.

00:59:01Push on it, yeah.

00:59:02Great.

00:59:04Okay.

00:59:04Yeah, okay, okay.

00:59:06Oof.

00:59:07Ah, ah, la feuille.

00:59:09And now for the icing.

00:59:10La plaque de glaçage.

00:59:11It's the most difficult part.

00:59:13Yeah.

00:59:14The royal icing.

00:59:16Ah, this is going to be difficult.

00:59:17With everyone watching,

00:59:19I really don't want

00:59:20to mess this up.

00:59:21Oh.

00:59:24Wow.

00:59:25Now I have a problem.

00:59:27Er, help.

00:59:30Ah.

00:59:35Not too much pressure.

00:59:37Not too much pressure.

00:59:40He's professional.

00:59:42Merci.

00:59:44That's not that.

00:59:45They look simple.

00:59:47It's one process

00:59:49and another

00:59:50and another.

00:59:55But I can't let the machine

00:59:57or a little bit of royal icing

00:59:58get the better of me.

01:00:03It's just like icing a cake.

01:00:06Well,

01:00:0746 of them.

01:00:08Yeah.

01:00:18It's a bit thick,

01:00:19but for the first time

01:00:20it's very good.

01:00:21These are for me.

01:00:22Yes.

01:00:23Okay?

01:00:23Yeah.

01:00:25Not bad for a second time.

01:00:28Modern technology

01:00:29isn't always my thing,

01:00:31but these machines

01:00:32have helped keep

01:00:33caleson production

01:00:34going in the 21st century.

01:00:35Can I, please?

01:00:39Beautiful.

01:00:43Wow.

01:00:44When you bite,

01:00:45crunch,

01:00:46the beautiful texture

01:00:48of the almond,

01:00:48the syrup of the melon,

01:00:50it's delicious.

01:00:52It's parfait.

01:00:53Merci.

01:00:54My IT may not be up to scratch,

01:00:57but I'm not bad

01:00:57at quality control.

01:00:59Can I ask a question?

01:01:01Of course.

01:01:02Would you ever hire me

01:01:03to come and work

01:01:04in this beautiful platter?

01:01:05Would you give me a job?

01:01:07Absolument.

01:01:11Thank goodness.

01:01:12Ah, okay.

01:01:13So I have a job.

01:01:14Employed.

01:01:15Perfect.

01:01:15If you want.

01:01:16I'm here.

01:01:17I'll see you tomorrow.

01:01:18On va signer le canton.

01:01:20Just one more.

01:01:21With only a few ingredients

01:01:23and a traditional recipe

01:01:24dating back to the 1600s,

01:01:26I think my mission

01:01:28to find the ultimate

01:01:29Provencal sweet treat

01:01:30is complete.

01:01:32Delicious.

01:01:32Gourmet.

01:01:33Mmm.

01:01:43Marcus in a hairnet there.

01:01:44Something you've never

01:01:45thought you'd like to see.

01:01:46Right, the website vote

01:01:48is now closed

01:01:48and we're going to soon

01:01:49find out which nostalgic

01:01:50nosh you want me to make

01:01:52at the end of the show.

01:01:53Now, the 80s cocktail scene

01:01:55was full of sweet tropical flavours,

01:01:58neon colours

01:01:58and lots of cream.

01:02:00And if you ask me,

01:02:01drinks like that

01:02:02should never have gone out of fashion.

01:02:04Holly, what do you reckon?

01:02:05I reckon they all deserve a comeback.

01:02:07They've all got one iconic thing about them,

01:02:09either a big colour,

01:02:09a sweet flavour,

01:02:10or something that makes them sublime.

01:02:12But Gary,

01:02:12the reason we're doing this

01:02:13is because you really want it,

01:02:14of all the things from rivals...

01:02:16I love alcohol.

01:02:16Yeah.

01:02:20Responsibly.

01:02:21Responsibly.

01:02:22Responsibly.

01:02:23Responsibly.

01:02:24Quite right.

01:02:24Responsibly.

01:02:25Yes.

01:02:26So, first up

01:02:27is Matt's favourite

01:02:28of all time

01:02:29is the Long Island Iced Tea.

01:02:31Matt, why do you like this cocktail?

01:02:33Because it's amazing

01:02:33because you can go from

01:02:35zero to legend

01:02:36in about ten minutes.

01:02:38Responsibly.

01:02:40Responsibly.

01:02:41So, in this,

01:02:41you have basically

01:02:43lots of spirits.

01:02:4415 ml each of vodka,

01:02:45you've got rum,

01:02:46you have tequila,

01:02:47you have triple sec.

01:02:49I like the top shelf version

01:02:51as well.

01:02:51You like the top sec?

01:02:52Yeah.

01:02:53Gin and also

01:02:54a little bit of sugar syrup,

01:02:57lemon juice.

01:02:58Yikes.

01:02:58Yeah, so it's quite a lot

01:02:59of things.

01:02:59Bar people,

01:03:00if you do order one of these,

01:03:01they are going to roll their eyes

01:03:03because there's a lot of things

01:03:03that have to get...

01:03:04But that's why Matt

01:03:05loves to order it.

01:03:06And it looks like

01:03:07murky pom water.

01:03:09It does.

01:03:09I thought the murky pom water

01:03:11tastes delicious.

01:03:12Shall we do this one?

01:03:13Can we do it?

01:03:13Do you have a taste?

01:03:14Yeah, dive in.

01:03:14And then I'm going to top it up.

01:03:16Gary, this one's for you.

01:03:17Okay, perfect.

01:03:18Pola.

01:03:18Or Coca-Cola, isn't it?

01:03:21So away you go,

01:03:21have a taste of that.

01:03:22Tiny bit.

01:03:23Bottoms up.

01:03:24Yeah.

01:03:24That's filth.

01:03:25You do still sit occasionally

01:03:27on menus.

01:03:27Ooh.

01:03:28Yes, wouldn't it?

01:03:28It's like an ace cup.

01:03:29It's just sort of sitting

01:03:30on top of a lot of food

01:03:32and the brownies.

01:03:33Very neat.

01:03:34It's a lot.

01:03:35It's quite nice, though.

01:03:36Yeah, well, I never feel

01:03:37we've only got four more

01:03:38cocktails to go.

01:03:38Is that all?

01:03:39Thoughts from the table on the roll?

01:03:41Yeah, delicious.

01:03:41Lovely.

01:03:42Delicious.

01:03:42Don't need to do any more.

01:03:44That's it.

01:03:44You're happy.

01:03:45Fine.

01:03:46We'll be on to the

01:03:47very nice.

01:03:47Melted cola ice pop.

01:03:49Yeah.

01:03:49Yes, I know what you mean.

01:03:51But for me, it's kind of

01:03:52dangerously drinkable

01:03:53because you can't really tell

01:03:54that there's that much booze

01:03:55in it, so do be careful with it.

01:03:56Yeah, well, yeah.

01:03:56Oh, the next one, I love this

01:03:57because of the colour,

01:03:58but it's the woo-woo.

01:04:03Love.

01:04:03That's why it's got its name.

01:04:04It got its name

01:04:04because in the bar

01:04:05where it was in Vincennes,

01:04:06I think it was in New York,

01:04:06they literally would shout

01:04:07woo-woo when they went

01:04:08and served it.

01:04:08In Scotland, we say

01:04:09to be drunk or inebriated,

01:04:11we say we're steaming.

01:04:12Nice.

01:04:13Responsibly.

01:04:15Responsibly.

01:04:16All you do for this,

01:04:17it celebrates peach snaps,

01:04:19which was drink of the 80s.

01:04:21My teenage years.

01:04:22Oh, my God.

01:04:23Bit of vodka,

01:04:24and then cranberry juice.

01:04:25I do my own stunts.

01:04:26Of course you do.

01:04:27And then just give it

01:04:27a little stir.

01:04:28I've got you a spoon there.

01:04:29This is just happening.

01:04:30This was basically

01:04:30the emblematic drink

01:04:32of, like, spring break,

01:04:33all the kind of beach sides.

01:04:35Peach snaps,

01:04:36you know, that peach liqueur.

01:04:37It's quite sweet.

01:04:37Everybody loved it in the 80s.

01:04:38The Germans and Austrians

01:04:40made the schnapps

01:04:41that was quite boozy,

01:04:41but actually it was

01:04:43that liqueur one in the 80s

01:04:44that was a real take-off.

01:04:45Not for me, that.

01:04:45Not for you.

01:04:46That reminds me

01:04:47of being quite sick.

01:04:49Yeah.

01:04:50We do on that.

01:04:51Not on this show.

01:04:52This is right up my street.

01:04:53Gary's going for it.

01:04:54I'm leaving that.

01:04:55I'm going back to the first one.

01:04:56Matt, question for the court.

01:04:57It's quite triggering.

01:04:58Yeah, it is.

01:04:59I had many nights

01:05:01in what they think.

01:05:02They used to go on discos.

01:05:03Yes.

01:05:04Repeat snaps.

01:05:05It's triggering.

01:05:05Was your nickname

01:05:06the discotizer, by the way?

01:05:09No, but it should be.

01:05:10It should be.

01:05:11You should have been

01:05:11the discotizer.

01:05:12The discotizer.

01:05:13Thoughts on that one

01:05:14from the table?

01:05:15What are we thinking

01:05:15of the...

01:05:16What?

01:05:17I'm happy with that.

01:05:18I'm happy with that.

01:05:19I drink that.

01:05:19It's quite good point

01:05:20considering it looks

01:05:20so vibrant.

01:05:21I mean, they're all doing.

01:05:22It reminds me

01:05:23of questionable decisions

01:05:24I've made in my life.

01:05:25I think that's okay.

01:05:27Yeah, I'm feeling

01:05:27that you're channeling

01:05:28your character there.

01:05:29Yeah, thank you.

01:05:29That's a rival.

01:05:30Yeah, we'll go with that.

01:05:31Yeah, good.

01:05:32Next up.

01:05:33The Fallow boys are saying

01:05:33we've never heard

01:05:34of any of these drinks.

01:05:35Wow.

01:05:36Of course, because

01:05:36they weren't born.

01:05:38I lived in the age

01:05:40of...

01:05:40It was digital watches,

01:05:41the Rubik's Cube

01:05:42and neon socks.

01:05:44Orange neon socks.

01:05:45I loved those.

01:05:46Next is the Blue Lagoon,

01:05:47talking of neon.

01:05:48All of these ingredients

01:05:49just in and give it a stir.

01:05:50The ingredients are

01:05:51vodka,

01:05:52blue curacao,

01:05:53which comes from

01:05:55the island of curacao

01:05:55and is flavoured with

01:05:56the La Raja,

01:05:57which is like a

01:05:58Seville orange kind of thing.

01:05:59Yeah.

01:06:00Then freshly squeezed

01:06:01lime juice

01:06:01and then topped up

01:06:02with lemonade Sprite 7-Up.

01:06:04One of those would be

01:06:04absolutely fine.

01:06:05Garnished with a little cherry.

01:06:07A little bit of that.

01:06:08And then this is...

01:06:08This was actually invented

01:06:09in Harry's bar,

01:06:11Harry's New York bar in Paris,

01:06:12but it does give off

01:06:13the aura of being beachside.

01:06:16Well, it gave me a blue tongue.

01:06:17Well, yes, it probably will.

01:06:19It will.

01:06:19I think it will.

01:06:20Matt's nodding away.

01:06:21Look at your cocktail stirrer.

01:06:21I'm jealous.

01:06:23I'm going to go and de-ice my cup.

01:06:25It's a little better.

01:06:27Nothingy?

01:06:28Blue.

01:06:28You're tasting blue.

01:06:30It just tastes like a can of pop.

01:06:33Yeah.

01:06:33Yes.

01:06:33They're not a very good one.

01:06:35That was very much

01:06:35the retro flavour

01:06:36with the blueness.

01:06:38God, that's died out.

01:06:39Never.

01:06:40Not popular on the counter.

01:06:41What about the table?

01:06:42Not enough blue drinks

01:06:43in my life,

01:06:44so thank you

01:06:45for reintroducing me to that.

01:06:47Nice.

01:06:47Well, I like that,

01:06:48but thankfully,

01:06:48I think cocktails may have

01:06:49moved on for the better.

01:06:49We might leave the Blue Lagoon

01:06:51in the 20 days.

01:06:51I keep on going back

01:06:52to this to refresh

01:06:53my palate.

01:06:53Honestly.

01:06:54Long Island iced tea.

01:06:55Is everyone going back

01:06:56to the Long Island iced tea?

01:06:57This is the booze.

01:06:59Because I need more alcohol.

01:07:00Yeah.

01:07:03We have now,

01:07:04we have a frozen dessert drink.

01:07:07Okay.

01:07:07This is the frozen grasshopper,

01:07:09which started its life

01:07:09in New Orleans.

01:07:10Yeah, that's on there.

01:07:11And you can try this one.

01:07:12I'm not getting to make that.

01:07:13I'm not trusting.

01:07:14Well, it's basically creme de menthe.

01:07:1630 ml of creme de menthe.

01:07:1730 ml of white creme de cacao.

01:07:18What are you two doing?

01:07:19It's a loving cup.

01:07:20Oh.

01:07:21Two scoops of vanilla ice cream,

01:07:23some chocolate powder,

01:07:24and crushed ice.

01:07:25Love that.

01:07:26It's like mint viennetta.

01:07:27Yeah, it is.

01:07:27Mint viennetta,

01:07:28like an after-eight mint

01:07:28from the 80s, basically.

01:07:29My brother loves viennetta.

01:07:30I'm worried about

01:07:30what's going to happen to me

01:07:31in a minute.

01:07:32In about five,

01:07:32I might need a bucket.

01:07:34We won't ask any...

01:07:42I'm not so sure.

01:07:43It is...

01:07:43Emily just said

01:07:44it's like a mint aero.

01:07:45An aero.

01:07:45Yes, mint aero.

01:07:46I love it.

01:07:47I love it.

01:07:47Have I got to do myself

01:07:48after the sun-bred tomato?

01:07:50I feel like it's curdling

01:07:51with everything else.

01:07:51Yeah, it is.

01:07:52Yes.

01:07:53That's what I like.

01:07:53Maybe drinking them all at once

01:07:54is quite very...

01:07:55It's quite 1980s to do that,

01:07:57though, I feel.

01:07:57Yeah.

01:07:58I think, yes.

01:07:58It's what jelly paper

01:07:59would have wanted.

01:07:59It really is.

01:08:01Oh, yes.

01:08:01Genuinely.

01:08:01Raise a glass to the day.

01:08:02Yes, please, can we?

01:08:03Let's raise the long-handed ice cream.

01:08:05I will raise my small glass of jelly.

01:08:07He would love this so much.

01:08:09She would love it.

01:08:09She would not like these drinks.

01:08:11Loved and messed.

01:08:11No, she'd be asking

01:08:13whether champagne...

01:08:14Champagne.

01:08:15That's giving me brain freeze.

01:08:16Well, do you want me to warm you?

01:08:17Please.

01:08:18Hold on.

01:08:18Here we go.

01:08:19How's that?

01:08:20Amazing.

01:08:21Now you're under my thrall.

01:08:24Last one is a pina colada,

01:08:25which never really went away.

01:08:26No.

01:08:27But I just love it

01:08:28because it's quite kitsch fun

01:08:29and who doesn't love a pina colada?

01:08:30OK.

01:08:30So it's got 60ml of rum in it,

01:08:3230ml of pineapple juice,

01:08:3330ml of orange juice,

01:08:3422.5ml of coconut cream,

01:08:377.5ml of lime juice

01:08:39and then fresh pineapple

01:08:40all blitzed up in a hurricane glass.

01:08:42This is all on the website

01:08:43if you want to follow the recipes.

01:08:45And it is, of course,

01:08:45the national drink of Puerto Rico

01:08:47where it was melted.

01:08:48Yeah.

01:08:49It's astonishing

01:08:50these were so popular.

01:08:52Oh, dear Lord.

01:08:54Some of them, I think,

01:08:56have still stood the test of time.

01:08:58Kate's loving the funny green one.

01:09:00Nice.

01:09:00Yeah, I like that.

01:09:01I like it.

01:09:02It's like a little dessert, isn't it?

01:09:03All right, let's go one by one.

01:09:05Which one are we going to bring back

01:09:06from the 80s?

01:09:07Let's go, let's start with you guys.

01:09:08I feel that Long Island density

01:09:09iced tea hasn't left,

01:09:11so I'm going to bring back

01:09:11that creamy minty one.

01:09:12You're going to bring back

01:09:13the frozen grass hopper?

01:09:14Frozen grass hopper.

01:09:15Emily.

01:09:15OK, I'm the same.

01:09:17I love the Long Island ice tea.

01:09:23But yes, never went away.

01:09:24I'm going to go with the classic

01:09:25pina colada.

01:09:26Love it.

01:09:26Oh, no.

01:09:27Right.

01:09:28Love a bit of that.

01:09:28Lisa?

01:09:30It's a tricky, tricky one.

01:09:31Yes.

01:09:33But yeah, I think they're all

01:09:34kind of awful.

01:09:37So I'm going to...

01:09:38You could have fooled me.

01:09:39Wow, you're getting back into character.

01:09:42I will.

01:09:43Which one are you thinking?

01:09:44I really like the blue wicked.

01:09:46I think it's delicious.

01:09:46You want the blue wicked?

01:09:47Yes.

01:09:48Kate?

01:09:49It's hard to choose

01:09:50between them all,

01:09:51but I do like...

01:09:53You're having a good go, aren't you?

01:09:53I may have.

01:09:54I'm having a good go.

01:09:56I think I know yours.

01:09:57Long and nice tea?

01:09:58I'm with you, Matt.

01:09:59Jack?

01:10:00I'd go pina colada, I think.

01:10:01Nice, classic.

01:10:02Absolutely.

01:10:03Tea on the beat.

01:10:04Ollie, thank you for...

01:10:05You're so...

01:10:07...reviving these.

01:10:08Thank you so much.

01:10:09Thank you all.

01:10:10Thank you so much.

01:10:11And that is why he's written a book

01:10:13all about cocktails.

01:10:15Right, we're going to soon find out

01:10:16whether we're rounding off today's menu

01:10:18with a delicious reinvention of Chicken Kiev

01:10:20or my reincarnation

01:10:22of a chow mein packet meal.

01:10:24Oh, but first, Nigella's ticking off

01:10:27breakfast and lunch.

01:10:29Well, how are you out?

01:10:39I wouldn't be able to count

01:10:41the number of pancakes I've made

01:10:42in over two decades as a parent,

01:10:44but these oat pancakes

01:10:46are the house speciality at the moment.

01:10:49Instead of flour,

01:10:51I'm using porridge oats, not instant,

01:10:53that I've blitzed up in a processor

01:10:56with about two pinches of salt.

01:10:57It's not a fine flour.

01:11:00It's a bit mealy,

01:11:01but it's a flour nonetheless.

01:11:02It's 100 grams there.

01:11:04And on top of these,

01:11:06a teaspoon of baking powder

01:11:08and a teaspoon and a half of ground cinnamon.

01:11:12And the ground cinnamon really makes

01:11:15the oats taste so toasty and warm.

01:11:21A little stir.

01:11:25And then get on with the rest of the ingredients,

01:11:27which are pretty simple.

01:11:29This is 100 mils of milk.

01:11:31Now, actually, I'm using oat milk.

01:11:33It seems to enhance the oats themselves.

01:11:37Just one egg.

01:11:42And a teaspoon of vanilla paste or extract.

01:11:48I rather like this dark, heavily scented gloop.

01:11:59A little whisking.

01:12:09As with all pancakes,

01:12:11it's what you eat with them

01:12:13that really makes for the magic.

01:12:14And with these oat pancakes,

01:12:17I make a gloriously rubied

01:12:19honey and raspberry sauce.

01:12:30There's 150 grams of raspberries.

01:12:33And I want 150 grams of honey.

01:12:38Beautiful.

01:12:40The amber ooze.

01:12:46Frankly, by the time the raspberries have thawed,

01:12:49the sauce is made.

01:12:59That makes me very happy.

01:13:02Now, a little oil on the griddle.

01:13:07I'm ready to roll.

01:13:10To dollop the batter on,

01:13:13and like a quarter cup measure,

01:13:14not fill to the brim.

01:13:17You can tell when it's time

01:13:19to flip pancakes over

01:13:20because little bubbles

01:13:21appear on the surface.

01:13:30So can you see?

01:13:31There are little bubbles now

01:13:33and the edges are a teeny bit darker.

01:13:41Lovely.

01:13:43Lovely.

01:14:13How could a day not be good

01:14:15that begins with this?

01:14:34Even a riff on the Caesar salad

01:14:36needs to start with anchovies.

01:14:38Well, it does as far as I'm concerned.

01:14:41And after the fierce saltiness of the anchovies,

01:14:45a hit of garlic.

01:14:51This is my radical step.

01:14:53It's a question of context.

01:14:56I halve the lettuce

01:15:00and I wilt it in a hot oven.

01:15:05First, I'm going to spoon over

01:15:07the anchovies and garlic.

01:15:19Instead of fiddly little croutons,

01:15:21I go for a large crout

01:15:23in the form of a slice of toast

01:15:26drizzled with olive oil

01:15:28to be munched alongside.

01:15:36Ah, the scent is glorious.

01:15:39You see, it's beginning to wilt

01:15:41and I love these charred pieces.

01:15:44In fact, I have to say,

01:15:47roast or baked lettuces

01:15:49are a wondrous thing.

01:15:51I want some lemon juice and zest.

01:15:56a spritz of this

01:15:57and I'll pop it back in

01:15:59while I tend to my egg.

01:16:12And I'm frying it.

01:16:15Always a good move.

01:16:34And now for a little artistic strewing.

01:16:41I suppose this riff, in a way,

01:16:42is like a little culinary joke,

01:16:44but it is so seriously good.

01:16:56What else are in there?

01:16:57Thanks, Nigella.

01:16:58Right, time to find out

01:16:59which recipe you wanted to round off

01:17:00today's homage to rivals.

01:17:02Could be Chicken Keeve,

01:17:03which is all this business,

01:17:04or it could be the ready meal,

01:17:07the chow mein,

01:17:08which is all this business.

01:17:09Thank you to everyone who voted.

01:17:1162% of you

01:17:12went for the chow mein!

01:17:14Yay!

01:17:15Which I'm very pleased about.

01:17:16Get rid of the chicken.

01:17:17Thanks, boys.

01:17:18It's actually a bit of a surprise.

01:17:19Really? Why?

01:17:20I've got no idea what the other one is.

01:17:23Oh, stop being so annoyingly young.

01:17:27Right, so chow mein!

01:17:29Right, so we've got noodle,

01:17:30we've got these flat,

01:17:31we've got patagliatelle for this.

01:17:32This was more like what was used at the time.

01:17:36Beef mints, not much beef mints.

01:17:38It's mainly about vegetables,

01:17:39so there's pepper,

01:17:40there's diced carrot,

01:17:42which never looks nice in anything.

01:17:44But, you know,

01:17:45just keep it true to the original.

01:17:48Onion, ginger, and then all this sauce.

01:17:49So we've got ketchup,

01:17:50obviously, for a bit of sweetness.

01:17:51There's five spice,

01:17:53there's curry powder,

01:17:53there's chicken powder,

01:17:56a bit of cast sugar,

01:17:58a bit of soy,

01:17:59and Worcester sauce,

01:18:01and a bit of stock.

01:18:02Let's get on with it.

01:18:04Could you somebody dice that pepper?

01:18:06Somebody dice the pepper, yes, chef.

01:18:07Could you do something with those?

01:18:09Sure.

01:18:09I need some crispy,

01:18:10some left,

01:18:12as they are, please.

01:18:13I'll get on with this,

01:18:14and we'll put it together.

01:18:17Ollie, what are we drinking?

01:18:18Celebratory physicals.

01:18:19Why are we celebrating, Ollie?

01:18:20Because Rivals is at number one

01:18:22on Disney Funnel.

01:18:23Of course it is.

01:18:23Oh, it is, guys.

01:18:28It's bubbly, every day.

01:18:31Congratulations.

01:18:32That is exciting.

01:18:34Thank you so much.

01:18:35Oh, it's delicious.

01:18:36Let's drink through it.

01:18:37What a morning.

01:18:38It's good, isn't it?

01:18:38This is Villano Carver Brute Reserva,

01:18:41which is from £10.50 in Majestic.

01:18:43Spanish beers,

01:18:44gold medal winning stuff.

01:18:45I mean, I actually love the bottle as well.

01:18:47It's kind of got this Gaudi tile design.

01:18:49I love it.

01:18:49It's good.

01:18:50And they've aged it for a bit longer than they have to,

01:18:52so it's quite rounded,

01:18:52it's fresh.

01:18:53I think Spanish Carver,

01:18:54it was quite 80s,

01:18:55it was actually demarked as his own in the 80s.

01:18:57So we've got another 80s throwback.

01:18:58But actually,

01:18:59I think it deserves to have its place

01:19:01with all the other sparkly wines.

01:19:02Because when it tastes like this,

01:19:03which is fresh, vibrant, crisp, delicious,

01:19:05why don't we drink more Carver?

01:19:06I have no idea.

01:19:07Because the label doesn't change colour.

01:19:09Because the label doesn't change colour.

01:19:11When in that case, Matt,

01:19:12I will have to do some painting on this bottle

01:19:13and leave it in your dressing room.

01:19:14I love that.

01:19:15Who thought of that?

01:19:16It was probably,

01:19:17probably you.

01:19:18Actually,

01:19:18I had a jacket that changed colour in the snow.

01:19:21Wow.

01:19:21What colour?

01:19:22Still got it.

01:19:23What colour did it change?

01:19:23It was camouflage,

01:19:24but without...

01:19:25So by day,

01:19:27it was camouflage,

01:19:27you took it out in the snow

01:19:28and it went,

01:19:28Camouflage!

01:19:29And then you took it back in

01:19:30and it warmed up.

01:19:31It's good.

01:19:32So was this for night tops

01:19:33or some other moonlighting job

01:19:34you were doing?

01:19:35Was it what?

01:19:35Night tops?

01:19:36Just quite a cool ski jacket.

01:19:37Matt,

01:19:38I'm going to ask you,

01:19:38are you a spy?

01:19:39Are you actually doing...

01:19:40Yeah!

01:19:40OK, fine.

01:19:43All this time

01:19:44has been the most elaborate cover story

01:19:46in the history of spying.

01:19:48Well played.

01:19:48Hiding in plain sight.

01:19:49Yes, quite.

01:19:50So, Obert,

01:19:51you're covert.

01:19:52You're a terrible spy.

01:19:53Anyway,

01:19:54the drink's nice.

01:19:55Right,

01:19:56how are you boys doing?

01:19:57Crispy noodles.

01:19:57Some crispy noodles,

01:19:58beautiful.

01:19:59Pepper is diced.

01:20:00Thank you very much.

01:20:00I told you to take your time.

01:20:03I'll dice some more pepper.

01:20:05Take your time,

01:20:05just dice some more pepper.

01:20:08So,

01:20:08guys,

01:20:09tell us,

01:20:09what was it like

01:20:10when Jilly Cooper

01:20:11was visiting the set?

01:20:12Oh, my gosh.

01:20:13She is wonderful

01:20:14as she appeared.

01:20:15And even more.

01:20:16Yeah.

01:20:17She's impossible to describe

01:20:18because there was nobody

01:20:19like her

01:20:20in the world

01:20:21and

01:20:22there's sort of

01:20:23short time

01:20:24we had with her.

01:20:25we lost her

01:20:25halfway through

01:20:26shooting series two

01:20:27which was such a shock

01:20:28and it felt very unfair

01:20:30and awful

01:20:31but it was

01:20:32so lovely

01:20:33to have the time

01:20:34with her

01:20:34that we did

01:20:35and go to her house,

01:20:36get to know her family

01:20:37and she trusted us

01:20:39and she trusted us

01:20:40with these characters

01:20:40and it was just,

01:20:41every time she was around

01:20:43she was so happy

01:20:43Rivals was happening

01:20:45and the glint in her eye,

01:20:47the twinkle in her eye

01:20:48and she was so kind to us,

01:20:50wasn't she?

01:20:51giving and giving

01:20:52and she was always on set

01:20:53just being so heavenly

01:20:56and lovely.

01:20:57It was like a royal arrival.

01:20:58What was it?

01:20:59You know,

01:20:59there was a sort of ceremonial hush

01:21:00and excitement.

01:21:02Yeah.

01:21:02You know,

01:21:02she was working

01:21:03even the week of her death,

01:21:04she was giving notes

01:21:06on episodes

01:21:07like a few days

01:21:08before she passed away

01:21:09so we do feel utterly robbed

01:21:11but very grateful

01:21:12to have been at her orbit

01:21:13for the time that we had.

01:21:14And she came to set,

01:21:15this was I think series one

01:21:16and we were all having lunch

01:21:18from our wonderful caterers

01:21:20and sometimes not so wonderful

01:21:22but we would be,

01:21:23she was sitting

01:21:24and she was just like

01:21:25where's the wine?

01:21:26And then the next time she came

01:21:28she bought her own bottle of wine

01:21:29to share with Ralph.

01:21:31There was a lovely tribute, Paige,

01:21:33at the end of episode one

01:21:35with the most glamorous picture

01:21:37which was beautiful looking

01:21:38Jilly Coop.

01:21:39Just gorgeous, stunning.

01:21:40And she looked like a character.

01:21:42Yeah.

01:21:42And a trailblazer of her time

01:21:44because to write in the way

01:21:46that she did

01:21:47with all the naughtiness

01:21:48and salaciousness

01:21:49and the sex and everything,

01:21:50you know,

01:21:51women were,

01:21:52women,

01:21:52it was more taboo

01:21:53to do that then

01:21:54as a woman

01:21:55and she just went for it.

01:21:56And apparently in the 80s

01:21:57the bonk buster was used

01:21:59as a sort of slur,

01:22:00a slanderous to her.

01:22:02So that reclamation,

01:22:03we own bonk buster,

01:22:04we had a bona fide bonk buster.

01:22:06So that reclamation,

01:22:07I love that the show

01:22:08has done that for her

01:22:09and her work.

01:22:09Yeah.

01:22:10Because it's so clever.

01:22:11We miss her so much.

01:22:13Well, you know what,

01:22:14so Helen McGinn,

01:22:16she actually did Mastermind

01:22:17about Jilly Cooper.

01:22:19Wow, she's a really fan.

01:22:20Yeah, I think she did,

01:22:21which is why

01:22:21probably she didn't win,

01:22:22sorry, Hal.

01:22:23She did every book

01:22:24of Jilly Coopers.

01:22:26She's a huge fan,

01:22:27which is why

01:22:28she's really missing out today.

01:22:31You boys seem to be

01:22:31doing all the cooking.

01:22:32This is good.

01:22:33So what we got,

01:22:34it's got the mints,

01:22:35not much mint,

01:22:36the peppers,

01:22:37the carrots,

01:22:38the,

01:22:38don't forget the recipe

01:22:40is on the website.

01:22:41There you go,

01:22:42in with that.

01:22:42Peas at the end,

01:22:44where we got our noodles.

01:22:45Right,

01:22:46and then all this.

01:22:47Right,

01:22:48what else should we talk about?

01:22:49I don't know.

01:22:50What do you...

01:22:50What do you want to talk about?

01:22:52What's our hopes and dreams

01:22:53for the future?

01:22:55Are we going to the pub

01:22:56after this, or...?

01:22:57If you are, Emily,

01:22:58100%.

01:22:59Emily, where's your mum in it?

01:23:01Oh, yes,

01:23:01I keep forgetting this.

01:23:03Yes, it's so funny.

01:23:04Yes, my lovely mum, Kate,

01:23:06she is in Rivals.

01:23:07She's in...

01:23:08Episode 3.

01:23:09Yes, episode 3.

01:23:10Episode 3.

01:23:10And, yeah,

01:23:12yes,

01:23:13and it's a really nice

01:23:13nod to Spitting Image,

01:23:14because my mum was

01:23:16a Spitting Image queen.

01:23:18Can I say that

01:23:18about my own mum?

01:23:19Yeah.

01:23:20I love that.

01:23:21Yeah, she was a Spitting Image icon.

01:23:22She did all the voices.

01:23:24She did Thatcher and...

01:23:25Really?

01:23:26Yeah, and she...

01:23:26There was a Margaret Thatcher

01:23:29puppet in our house

01:23:30when we were little.

01:23:31Wow, that's quite scary.

01:23:32When we were naughty.

01:23:33Because I remember the...

01:23:34Yeah, but if we were...

01:23:35If we were badly behaved,

01:23:36she'd say,

01:23:36I'll lock you in the room

01:23:37with Margaret Thatcher

01:23:38at the end of the corridor.

01:23:39She was a massive star

01:23:39in the 80s, wasn't she?

01:23:40Yeah, she was,

01:23:41and she's...

01:23:42My mum's having this amazing moment

01:23:44at the minute

01:23:44with her career

01:23:45and doing all these amazing things

01:23:46and, again, and, yeah.

01:23:49I got to be on set with her,

01:23:50which was bizarre,

01:23:51because it was like,

01:23:52She's amazing.

01:23:52That's Emily,

01:23:53but that's Kate.

01:23:55Yeah, the apple did not fall far

01:23:57from that tree.

01:23:58She's...

01:23:58I remember being nine years old.

01:24:00He's gone, he doesn't care.

01:24:01Was there something

01:24:01about the chicken song?

01:24:02Yes, yes.

01:24:03Didn't she sing?

01:24:04Did she sing?

01:24:05Yes, so the chicken song.

01:24:06She had to re-record

01:24:07the chicken song

01:24:08for the show,

01:24:10but she wrote

01:24:11Surprise, Surprise,

01:24:12that song.

01:24:12Oh, wow.

01:24:13So much Surprise, Surprise?

01:24:14Yeah, my mum wrote that.

01:24:16That's very cool.

01:24:16Sorry, your mum...

01:24:17My mum did Surprise, Surprise, Surprise.

01:24:19Surprise, Surprise, Surprise.

01:24:19Hey, really?

01:24:20Surprise, Surprise.

01:24:21Oh, my God.

01:24:23So, yeah,

01:24:24my mum wrote that.

01:24:25TV royalty.

01:24:25Yeah, she's an 80s icon

01:24:27and I remember being very little

01:24:29and going to see her

01:24:29in a show at Edinburgh.

01:24:31She used to drag us around

01:24:32to all these shows

01:24:34and I remember somebody

01:24:35coming up to me afterwards

01:24:36and going,

01:24:36God, your mum is one hell of a woman,

01:24:38isn't she?

01:24:39And I've never forgotten it

01:24:40and I've just always

01:24:41strived to be one hell of a woman.

01:24:43You are one hell of a woman.

01:24:44You are one hell of a woman.

01:24:45You are one hell of a woman.

01:24:46One hell of a woman.

01:24:47I remember you,

01:24:48I think it was the first time

01:24:49you came on this show, Emily,

01:24:50you brought your dad.

01:24:51Yeah, he was great.

01:24:52Yes, yes.

01:24:53And he sat in the corner

01:24:53so he had his wine topped up all the age.

01:24:55To me, he's always Den Perry.

01:24:57Yeah, oh no, that's my uncle, Tim.

01:24:59Oh, that's your uncle.

01:24:59That was your uncle, sorry.

01:25:01No, so my dad was

01:25:02Bonnie Tyler's guitarist for 30 years.

01:25:04Whoa, there's too much going on.

01:25:05And yeah, so yeah,

01:25:07we're a family of show-offs.

01:25:08Not one person has a proper job.

01:25:12But yes, I come from a family of it.

01:25:14My auntie, Amy Robbins,

01:25:15she's in Coronation Street.

01:25:16My uncle, Robert Dawes,

01:25:18he's been in everything.

01:25:20They were in the Royal together.

01:25:21God, I'm really showing off now.

01:25:22Yeah, somebody talk about themselves.

01:25:25Yeah, somebody else.

01:25:26But yes, I'm very proud of my family.

01:25:28Very, very proud.

01:25:29Yes.

01:25:30Yeah.

01:25:31I love those connections.

01:25:33Okay.

01:25:34Right, anyone?

01:25:34Oh, well done.

01:25:35It's not an idea to do anything.

01:25:37Lisa, you're the one

01:25:39that cracks everyone up.

01:25:41I know.

01:25:42I don't know.

01:25:42I'm not even trying to, to be honest.

01:25:44I'm like, what do you mean?

01:25:45She's funny.

01:25:46She's serious and she's nuanced.

01:25:48She's complex.

01:25:50No, she is.

01:25:51I remember the very first time I met Jilly,

01:25:54she, we were introduced and, you know,

01:25:57Dominic Treadwell Collins said, you know,

01:25:59Lisa will be playing Valerie and she held my hand

01:26:01and she went, darling, isn't she awful?

01:26:04Yeah, I mean, is she?

01:26:07Is she awful?

01:26:08I know, but you've got to, you've got to find

01:26:11they're vulnerable, really.

01:26:13But she kind of is awful.

01:26:15She's terrible to Freddie and it's no wonder that his head...

01:26:17Sharon gets it.

01:26:18I know.

01:26:19And my darling Sharon, yeah.

01:26:20She's, she, she just wants her family to be perfect

01:26:23and, yeah, but it's the way she fat shames Freddie.

01:26:28Yeah.

01:26:29Oh, that poor old.

01:26:30That poor old sort of that.

01:26:32But that accent is so memorable.

01:26:33Did you know anyone with that accent?

01:26:34I don't know.

01:26:35I don't, I don't, I'm actually from,

01:26:37I guess I'm from Carlisle is where I was brought up,

01:26:40but so I'm Northern.

01:26:42But I played quite, I played a character,

01:26:45an ethics in Mum.

01:26:46I played Kelly who also was,

01:26:47I've done King Gary, I also,

01:26:49I'm getting typecast.

01:26:51Yeah, you did very well.

01:26:52You're always so different.

01:26:53Yeah, it's, I have to say,

01:26:56it's fascinating being on set with actors like these two

01:26:59because they, you know,

01:27:01for me, Sarah Stratton is kind of in my bones.

01:27:04These people, they play these characters

01:27:07that are the opposite to them

01:27:08and I am fascinated by how brilliant you are.

01:27:12Sorry.

01:27:12Sorry, I've had to ask.

01:27:14Oh, you're all joking.

01:27:15Keep going.

01:27:16What else?

01:27:17Tell me something else.

01:27:18Sorry, I've got her on the telly there.

01:27:20Me next, me next.

01:27:22Enough about me, what do you think of me?

01:27:24So, the Fallow Boys totally made this,

01:27:27which is great.

01:27:28We're not taking credit for it.

01:27:30I'm giving you credit.

01:27:31It's fine, crispy noodles,

01:27:32got the mince, got the recipe online.

01:27:34It's pretty straightforward.

01:27:36But follow it,

01:27:37because I made it in the week

01:27:38without following the recipe

01:27:39and it's not quite the same.

01:27:40So follow the recipe

01:27:41and it will get you there.

01:27:42Right, ready?

01:27:43In back.

01:27:43Come on, then.

01:27:45Try that.

01:27:46More food.

01:27:47Let's have a drink.

01:27:49Cheers.

01:27:49That's actually fun.

01:27:50I'd like to rehearsal.

01:27:51Did we decide,

01:27:52do we know if this came out of a packet then?

01:27:55Yeah, it did.

01:27:55We'd have known.

01:27:56Did it?

01:27:57I'm really sorry, everyone.

01:27:59Well, I don't know about it.

01:27:59Was it like boiling a bag thing?

01:28:01I thought.

01:28:01Yeah, it was long.

01:28:02I thought,

01:28:03but maybe was it microwave?

01:28:05Do you just,

01:28:06was it just add water?

01:28:07Yes.

01:28:08Was it like a pot noodle?

01:28:09I felt,

01:28:09no, I felt...

01:28:10It is like a pot noodle.

01:28:11Oh, so you've made a freshie.

01:28:12Was it a pot noodle?

01:28:13What are you saying, Gary?

01:28:14It is like a pot noodle.

01:28:16Yeah, it is.

01:28:16It's got that kind of...

01:28:18Not for me.

01:28:18You know when you get soup that you add...

01:28:20No?

01:28:22Oh, Gary!

01:28:23This is TV.

01:28:24Oh, Tom.

01:28:25That's all for us today.

01:28:26I was adding it to you live.

01:28:28Broughton.

01:28:28Thanks to Will, Jack, Kate, Ollie

01:28:30for their brilliant food and drinks

01:28:31and, of course,

01:28:32a huge thank you

01:28:32to our glittering rivals cast,

01:28:34Emily, Lisa and Gary.

01:28:36All the recipes from the studio

01:28:37on the website,

01:28:38bbc.nk forward slash Saturday kitchen.

01:28:41I've got more of the best

01:28:42by you tomorrow morning

01:28:42at 10 on BBC Two

01:28:43and I'll be back here live

01:28:44next Saturday

01:28:45with Tom Buck Bowles,

01:28:46Tony Singh

01:28:47and Natalie Cassidy.

01:28:49Enjoy the rest of your weekend.

01:28:50Bye for now.

01:28:51Bye-bye!

01:28:53Bye-bye!

01:28:54Bye-bye!

01:28:55Bye-bye!

01:28:56Bye-bye!

01:28:58Bye-bye!

Saturday Kitchen Season Episode 20

Category

Transcript

Comments

Recommended