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Ainsley's Fantastic Flavours Season 3 Episode 1
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00:00Ready! One steak frit with bernet sauce to go.
00:04Forget the fuss, forget the frills, call me old-fashioned,
00:07but I reckon that good food comes down to one thing, flavour.
00:11Yeah, boy! We're talking delicious food.
00:15It could take just one or two simple ingredients to really make a dish sing.
00:20When you are in the mood.
00:23So this series is a celebration of fantastic flavours from all around the world.
00:30I'll be cooking some of my favourite dishes.
00:33That's a portion, isn't it, eh?
00:34And revisiting some wonderful recipes from my past travels.
00:38Wonderful stuffed aubergine.
00:42I'll be inviting some of my famous friends into my kitchen
00:46to share the foods that fill them with joy.
00:49Yes!
00:50And some cracking chefs are stopping by.
00:53Wicked.
00:54To show me flavours that brighten up their day.
00:57And hopefully yours too.
00:59Why, we've got to have some fun.
01:01So come on, join me for an epic feast full of fantastic flavours.
01:10Hello and welcome to Ainslie's Fantastic Flavours.
01:14Today I'm taking inspiration from Mother Nature.
01:17We're talking about beautiful seasonal ingredients picked straight from the soil
01:23and transformed into fantastic dishes full of colour, flavour and a touch of magic.
01:31Coming up, I look back on my travels and the amazing produce of Malta.
01:36I love you.
01:37Thank you so much for this.
01:39Here we are.
01:39Look at me, more mother takers.
01:42Singer Tony Hadley drops in and shows me a favourite from the Hadley household.
01:46It's fresh from the garden.
01:48And I think it tastes great.
01:50Gold!
01:53And I use a vegetable to make a sweet treat.
01:56You don't need to go to the gym this morning, do you?
01:59Just grate your courgette.
02:03My first dish is a really lovely vegan dish.
02:07We're talking about a green harissa celeriac steaks served with a gorgeous miso bean mash
02:12and hazelnut dressing.
02:14So simple to do using one of these bad boys.
02:18OK, I'm going to cut a couple of steaks here out of this.
02:23There you go.
02:23Can you see that?
02:24And then you can decide the thickness of your steaks.
02:29Beautiful.
02:29You can see that's the kind of thickness that I'm going for there.
02:33And then we're just going to peel those down.
02:35So take your peeler there and just run it around the edge,
02:38just like you would carrots or potatoes.
02:40Take off that kind of toughish outer skin.
02:44Often at the weekend when I'm doing my roast,
02:47I do a celeriac and carrot curry,
02:50which is really, really lovely.
02:51And it's a wonderful, creamy, sort of nutty flavour you get with this bad boy.
02:56And when your tear sits, you say,
02:57Yes, bud, that tear's good.
03:01And now that I've taken that outer skin off there,
03:03the first thing I'm going to do is to score it.
03:06Not too deep.
03:06You can see that literally I'm just scoring the top.
03:10Turning that round and doing the same.
03:12So we can get that lovely harissa flavour to get right inside.
03:17That's it.
03:18Okay.
03:18Let's pop that into our bowl.
03:20Here you go.
03:22And then we're going to take some of our harissa paste,
03:25which I've got here.
03:26Green harissa.
03:27You can get harissa and get red harissa,
03:29which kind of gives the impression of it being a little bit spicier.
03:32cumin, coriander, coriander seeds and fresh coriander in there.
03:38Fennel, chilli, garlic.
03:40All of that goes in there.
03:41It really is such an exciting flavour
03:44and brilliant to go with this lovely porous celeriac here
03:48because it will soak up all that lovely flavour.
03:51There you go.
03:52Just a touch of that on the top there like that.
03:55And just rub that in there.
03:57Can you see that?
03:58There you go.
04:00Actually, what I'm going to do is just add a little bit more of that,
04:04a little touch more oil bit there.
04:07There you go.
04:08There you go.
04:09There you go.
04:09There you go.
04:11There you go.
04:11That's it.
04:11And just allow those flavours to penetrate for a bit.
04:16Let's put this to one side.
04:18And let's make up that butter.
04:20Nothing could be simpler.
04:21Room temperature, if you can.
04:23And of course for this dish,
04:24because it's a vegan dish,
04:26I'm using the plant-based butter.
04:29You've got to keep the vegans happy.
04:32I'm a vegan today.
04:37Lovely, lovely, lovely.
04:39The zest from half a lemon.
04:41Alright, make sure that you just take that lovely yellowy zest.
04:46Alright, we don't want the pith because that gets bitter,
04:48but that zest has all that lovely oil in it
04:51and that lovely flavour in it.
04:52Alright, that's going in there.
04:54And of course, let's get the harissa in there.
05:00Beautiful.
05:01Season it up a little bit.
05:05And then just mash that together.
05:08And then we're going to transfer that onto a bit of greaseproof paper.
05:12You can make this in advance.
05:13You can keep this in the fridge or the freezer.
05:15You can take it out.
05:16It doesn't necessarily just have to go with your beautiful celeriac steaks.
05:20You could use it for a whole range of different things.
05:26Let's roll that up.
05:27There it goes in there like that.
05:29Bring it up there.
05:29Pull that there.
05:31And then just roll that.
05:33Just like a sausage.
05:34Okay, let's pop that in the fridge.
05:39I think it's about time we get our steaks cooked.
05:41Don't you?
05:42So a little bit of oil going in there.
05:52And in with our steaks.
06:01We're also going to serve this with the miso bean mash.
06:05Okay, a little bit of butter going in there to start with.
06:07Just a touch.
06:10That's okay.
06:11Just start that off with.
06:12And then I'm going to add a touch of garlic.
06:17Just going to grate that in here.
06:22Just turn these over now.
06:26And you can see that we've got some gorgeous colour on those steaks.
06:32Okay.
06:32I'm going to take my beautiful harissa butter now.
06:36Take a few slices of that.
06:41And straight into my pan here.
06:45That's it.
06:46I've just come moving those steaks around a little bit now.
06:49And that beautiful flavoured butter.
06:51What I'm going to do now.
06:52Is I'm going to pop those back in the oven with.
06:56Some more butter on the top.
06:59Beautiful.
07:00And that's going straight into the oven.
07:02For another 12-15 minutes maybe.
07:04Then ready to go pan my bean miso.
07:07Yeah boy.
07:12Okay.
07:12Now what about that miso mash.
07:14These are the cannellini beans.
07:16Going to take them and pop them straight into our pan.
07:20Love the taste of those.
07:22Then we can add our stock.
07:25All right.
07:27Bring that up to the boil.
07:29All right.
07:29And then we're going to take that off the heat.
07:31Mash that up.
07:32Add our miso.
07:33Season it up.
07:34And boy.
07:35We've got something that's going to taste fantastic.
07:41Now what about that little bit of crunch to go with our dish.
07:44Very similar to a piccada.
07:46Or if you'd like a gremolata.
07:47Is my lovely hazelnut dressing.
07:50I've taken some of that bread and I've put it into a food procession.
07:53Just blitzed it down into a frying pan.
07:55Lick a bit of island garlic.
07:57And just you can put it in the oven actually.
08:00And so quite high.
08:01118 maybe even 200 on a tray with a little bit of oil.
08:05Salt and garlic to get that lovely crispy crunchy effect.
08:09All right.
08:09That's what we're looking for.
08:11And then I've got some hazelnuts here.
08:14All right.
08:15I'm just going to chop those up very gently.
08:18Throw them in a food processor if you want to.
08:22Not too fine.
08:23But you still want a bit of texture in there.
08:26There you go.
08:28And once you've chopped your nuts.
08:30Just slide those into your bowl.
08:33There you go.
08:36That's lovely.
08:38Now.
08:38How about a bit of the old parsley.
08:40Yeah.
08:41Flat leaf parsley.
08:43Roll that up again.
08:45Let's just chop that.
08:48Great thing about doing dressings like this.
08:50It can be a little bit rustic.
08:51You know what I mean?
08:52Nothing has to be precise.
08:54Not like in a restaurant.
08:55It has to be absolutely perfect.
08:56Just a good old rough bit of parsley.
08:59There we are.
08:59And into our toasted breadcrumbs.
09:02Our hazelnut.
09:03Beautiful.
09:05Looks great, doesn't it, eh?
09:06And then, of course, we can put in our lemon zest.
09:12Yeah.
09:13Oh, lovely.
09:14There you go.
09:16Look at that.
09:17Perfect.
09:18That's lovely.
09:19Lovely.
09:19And a little bit of moisture comes in the form of just a touch of more olive oil.
09:25Olio roux.
09:28And some sherry vinegar.
09:30You can use a bit of red wine vinegar if you want.
09:32You just want to add a little bit of acidity to it.
09:34And just blend that together a little bit.
09:38And there you have it.
09:39That beautiful, simple hazelnut, crunchy hazelnut dressing.
09:43Just going to pop that on the top of our steaks.
09:46All right.
09:48Let's go back to our mash.
09:50Oh, look at that.
09:52Okay.
09:53Oh, look at that.
09:54Isn't that lovely?
09:55Just so simple.
09:57It starts to break down and starts to become a little bit creamy.
10:00I tell you what, we're going to make that even creamier now.
10:02Because I'm going to take my masher.
10:06And I'm just going to break that down a little bit more.
10:11And then to that, let's season it up now.
10:14I've got a little bit of lemon juice going in there.
10:21That little bit of sourness that you get with the lemon juice just really brings things out a little bit.
10:28Especially when you can add the addition of a touch of salt.
10:31And of course, some pepper.
10:36And then finally, when we get to that stage, I'm going to add my miso.
10:44Okay, time to serve up.
10:48Look at that.
10:49It's tender, but it's still got a little bit of a bite in there.
10:52And that's what you're looking for.
10:53But what I'm also going to serve that with is a little bit of a cavallonero that I've just fried
10:59off.
10:59A little bit of butter.
11:00A little bit of lemon juice.
11:01Simple enough.
11:03You could use anything, actually.
11:06Maybe a little bit of spinach or something like that.
11:09Or whatever greens you'd like.
11:11There you go.
11:12Let's plate that up, shall we?
11:14My lovely bean mash.
11:16That's it.
11:17Beautiful.
11:21Let's get that little bit of green on there, too.
11:26Fabulous.
11:27Absolutely lovely.
11:30And our hazelnut dressing to finish things off.
11:34You know, just a little bit of that on there, like that.
11:40And finally, just a little bit of olive oil.
11:50One of my favorites.
11:52There you have it.
11:53Beautiful green harissa celeriac steak with a miso bean mash, cavallonero, and a gorgeous hazelnut crunchy dressing.
12:02Ho, ho, ho.
12:04Yeah, boy.
12:05Enjoy.
12:11Coming up after the break, I lend a hand with the potato harvest in Malta.
12:16So, if I come to your house, it's just potatoes.
12:18Mostly, yeah.
12:21Tony Hadley has his own ode to the veg patch.
12:25We started to grow our own vegetables, and then out of growing the vegetables came this recipe.
12:30And I make a courgette cake.
12:32Hey!
12:34Get the kennel on, darling.
12:36Yeah, boy.
12:39See you in a couple of minutes.
12:49Welcome back.
12:50Today we're celebrating all Mother Nature has to offer, and the beautiful bounty of the garden.
12:57Coming up, singer Tony Hadley drops in, and shows me a favorite from the Hadley household.
13:03Is that going to be a hot...
13:05Well, take a bit out if you want.
13:07No!
13:07Throw it all in.
13:10And I used a vegetable to make a sweet treat.
13:14Now, if you're a cake baker, you'd know that this method is a lot wetter than doing it the other
13:21way,
13:21but I'll tell you what, the end result is absolutely delicious.
13:28Now it's time to take a trip down memory lane to the beautiful island of Malta.
13:36Today, I get my hands dirty, I get my hands in the soil, and create something beautiful out of a
13:42natural ingredient.
13:47Hey, Steve.
13:49Hi.
13:49How are you doing?
13:50Good morning.
13:51Fantastic.
13:52Nice to see you, my man.
13:53Is this Dad?
13:54Yeah, my Dad.
13:55Hi, Dad.
13:56Hello.
13:56How are you?
13:57Good?
13:59Busy, huh?
14:03By the sound of it, somebody else is hard at it too.
14:07What is this noise going on here?
14:09Over there, there's a shooting range for clay pigeons.
14:12So, and it's Sunday.
14:15I thought they were sort of blowing up the mountains or something like that.
14:18No, no.
14:19Oh, this is fantastic.
14:21What type of potatoes are these, then?
14:24They are the white flesh potatoes.
14:25The variety is name is Cara.
14:28It can be used for chips, sweet roast potatoes, everything.
14:34Yeah.
14:34Mashed potato in soups.
14:35It's very soft.
14:36And do you always dig this by hand?
14:38I see Papa here is just digging up.
14:40Is it always done by hand?
14:41No, no.
14:42Right now, because it's the early season of potatoes.
14:44Okay.
14:45And it's still maturing.
14:46The skin is still soft.
14:48So, we dig it by hand.
14:49So, to prevent the damage to the skin.
14:52Because if you damage the skin, you will ruin the whole potato.
14:56Put it like this, then.
14:57Wow.
14:57And the potatoes.
14:59Wow.
15:01And so, if you get a damaged potato, do you put it back in the soil or what?
15:04No, we separate from the good ones and we consume it at our home.
15:08You take it home?
15:09Yeah.
15:10So, if I come to your house, it's just potatoes?
15:12Yeah.
15:13Mostly in the season, yeah.
15:15We eat a lot of potatoes.
15:17Oh, lovely.
15:18Steve isn't the only one.
15:20The Brits bought potato farming here in the 19th century and now they're a huge part of the local cuisine.
15:28Okay, come on.
15:29I'm going to have a go.
15:30That's brilliant.
15:31All right.
15:31Okay.
15:32So, the plant is here.
15:33You said the potato is here.
15:35Okay.
15:35So, down there.
15:36Yeah.
15:36Okay.
15:37Lovely.
15:38Clear this little bit in here.
15:40And pull.
15:43Like this and pull.
15:45Wow.
15:45Look at this, eh?
15:51I think I've done a fairly good job.
15:53For a beginner, yeah.
15:55For a beginner.
15:55You're not going to employ me, are you?
15:57Oh, come on.
16:00Give me your potatoes.
16:01I love you.
16:01Thank you so much for this.
16:03Here we are.
16:04Look at me and all my potatoes.
16:06Really appreciate it.
16:07Papa!
16:11Oh, fantastic.
16:12I know.
16:13Look at me, eh?
16:14Good potatoes.
16:15Oh, great potatoes.
16:17You learn so much when you come to the potato farm, eh?
16:20Fresh potatoes.
16:21I've never dug my potatoes like this.
16:23Take care, boys.
16:27Oh, I do love a spud.
16:28And I know the perfect local recipe to make the most of them.
16:33I'm ready to prepare for you a Maltese classic.
16:38It's my pan-fried thyme and garlic pork with blistered tomatoes and Maltese baked potatoes.
16:45And I've got to say, not only do they love their pork, they also adore their potatoes, as we discovered
16:51as I was walking around that farm.
16:53Okay, let's get to it now.
16:55I want to marinate it, so I'm going to add a bit of oil to my pan.
17:01A bit of wine going in there, too.
17:04And just the one clove of garlic for now that I'm going to grate straight on top of the oil
17:12and wine.
17:14Give that a little bit of a tap.
17:17Okay, and finish that off with a good grinding of pepper.
17:23And last but not least, a nice piece of fresh thyme.
17:32In there, just blend that together.
17:39I'm going to take my pork now and just pop that in there.
17:42Okay, and we're going to let that marinade for a good hour.
17:46If you want to, you can leave it even longer than that.
17:49I've also got some marinating already.
17:53And I've taken that out of the fridge.
17:57Covered that up out here, look at that.
17:59That's beautiful.
18:00You can see slight change in colour there, but it's taken on all those lovely, lovely flavours.
18:06Let me tell you about the potatoes.
18:09I've started to slice a few up here.
18:12There we are.
18:12But I want to kind of also add a little bit of flavour to them before I layer them up.
18:17So let's get a bowl.
18:20And then to that, I've got some fennel seed here.
18:25Okay, I've got my fennel.
18:29Again, some garlic that I'm grating in here.
18:33A good couple of tablespoons of olive oil.
18:36There you go.
18:38Okay, and this time I am going to put some salt in there.
18:41Okay, this is going to go on my tatties.
18:44Good sprinkling of salt going in there.
18:47Nice bit of pepper too.
18:51And then I've got my potatoes.
18:53I've sliced them up, as I said.
18:55And you can see, I'm taking those slices of potato,
18:58and I'm going to be tossing them in that lovely, beautiful fennel marinade.
19:04It's almost like a dressing really, isn't it?
19:06Let's keep getting those in there.
19:09That's it.
19:10And then just a case of layering it.
19:13All right, there we are.
19:14Just layering your tatties.
19:16They are sliding around a little bit because, you know, you've got the oil on your fingers, on your hands.
19:22But just keep layering that, like that.
19:25And then once we get to one layer, what I want you to do is add a slice or two
19:31of onion.
19:33Okay.
19:34And then you repeat the whole process until you have three or four layers, just depending on how many tatties
19:41you have.
19:42There you go. Look at that.
19:44Another layer of onion.
19:49And then finally, we finish with a layer of potato.
19:53Just spread those out quite beautifully like that.
19:56Okay.
20:02And then last but not least, here's the stock.
20:04You literally take that and we pour that around here like that.
20:09And that will go down.
20:11I'm taking my potatoes.
20:13I'm covering it in foil.
20:15I'm going to pop that into an oven, 180 degrees centigrade, for about 40 minutes.
20:19Take it out, remove the foil, pop it back in for another 25 until it's wonderful and golden.
20:26I'm going to cook my pork in a minute. I'll be back.
20:33Now, what about that pork?
20:35I'm going to pop that straight into our hot pan.
20:49Quickly wash my hands.
20:52All the mod cons out here, you know.
20:57That's perfect.
20:59Now, I'm going to fry that for about three or four minutes each side.
21:02And literally turn it over.
21:03I want to kind of brown that a little bit.
21:05All right, that's quite hot.
21:06So let's just move it round and get some lovely colour on them.
21:20They're browning up quite beautifully, aren't they?
21:25You probably noticed earlier that I left a couple of cloves of garlic.
21:28I'm just going to split those and drop them into my pan.
21:34That's all about flavour again.
21:36And of course, some more of these lovely, fresh thyme leaves here.
21:44Now, I'm going to baste those.
21:45I'm going to add a little bit of richness and that comes in the form of a piece of butter.
21:50Just drop bits of that in there.
21:53There you go.
21:56Fab.
22:01Look at that.
22:02That's lovely.
22:04All right.
22:04I'm going to take those out now.
22:11And as any good cook would know, it's all about the resting.
22:15OK, give that a bit of resting time.
22:17When you cut through it, it will be very tender and super, super delicious.
22:21My pan here is not going to waste at all.
22:24I've got all those wonderful sediment juices that have kind of almost like caramelised on the base there.
22:29I'm going to take my tomatoes and I'm going to put my tomatoes in there.
22:35OK, just leave them to blister up a little bit.
22:38OK, I've also got some asparagus.
22:40Hey, check this out, guys.
22:42Bit of asparagus.
22:43Touch of butter in there that's in the heat started to melt.
22:47All right.
22:49That's going on top of heat, too.
22:50And I'm just going to take a touch of that water just to cook those with.
22:55They're very fine, those asparagus, so it won't take long at all.
23:01Let's put that on the top there.
23:03Beautiful.
23:04Just going to get my tatties out of the oven.
23:14Beautiful.
23:15Tomatoes are sizzling.
23:16Let's finish those off now.
23:18A little bit of honey.
23:24Beautiful.
23:27Oh, look at that.
23:29Time to serve up.
23:31I'm going to take some of these asparagus.
23:35I'm going to lay that.
23:37Look at that.
23:38Beautiful.
23:40Look at that.
23:41Pork there.
23:43Fantastic.
23:43Fantastic.
23:47You must stay in position.
23:50Beautiful.
23:58Ah.
24:00Well, there you have it.
24:02My delicious pan fried garlic and thyme pork with blistered tomatoes, Maltese baked potatoes and asparagus prepared for you in
24:12the delightful sunshine in the Maltese afternoon.
24:17Thanks.
24:18I think we should have a glass of wine, don't you?
24:21I think we should have a glass of wine, don't you?
24:46From his garden.
24:47I think it's going to be spicy.
24:49There's a maridot, don't we?
24:50It's a whole chilli.
24:50You like it?
24:51Pretty being you, innit?
24:55Okay, time to make a cup of tea, but we'll be back after the break.
25:06Hello and welcome back to Fantastic Flavours where we're celebrating Mother Nature.
25:11Now it's time to welcome my guest.
25:13You might know him for his unmistakable voice or a few absolute classics, but today he is swapping the stage
25:22for the stovetop.
25:24You could call it a culinary remix. It's the fabulous Tony Hadley!
25:29Good to see you, isn't it?
25:30See you very much.
25:31Good to see you, mate.
25:32Really good to see you.
25:33How you doing, my man?
25:33I'm alright, I haven't seen you for ages.
25:35Too long, too long, can't believe that.
25:37You used to sit in front of me at the Arsenal.
25:38I know, I know.
25:39It used to be so much fun.
25:41And then I moved out to the country and then I realised that every weekend I was giggy.
25:44Yeah.
25:44So I never ever used the tickets.
25:46So who does the gardening at home then?
25:47Because you know, today it's all about the gardening.
25:50You hear me mention Mother Nature.
25:51Is it you or the missus that likes to get the fingers a bit?
25:54Well, I do the big things.
25:56So if it's like a chainsaw or anything like that or hedge trimmer or a little ride on mower or
26:01anything.
26:01I like that kind of machinery kind of stuff.
26:04Yeah.
26:04The finesse of gardening, not really so much.
26:09Yeah.
26:09But during lockdown that's when there was a massive change for everybody.
26:14But we started to grow our own vegetables and some successful, some not.
26:19But out of that lockdown and out of growing the vegetables came this recipe.
26:25So there's a pasta dish.
26:26Yeah.
26:28Courgettes, asparagus, tomatoes, garlic, chilli, bit of parmesan cheese.
26:35And I think it tastes great.
26:36But before we do anything, I'm going to take this scarf of mine.
26:39I don't want to get caught in the tomatoes.
26:41Well, you don't.
26:42But you know, I think my sister would love that.
26:44She'd love a bit of Hadley round her neck.
26:46Hell yeah.
26:49Oh, that's fantastic.
26:50OK, mate, let's start cooking.
26:52Let's go cracking.
26:52So, first of all, I'm going to be slicing the courgettes.
26:56Yeah.
26:56Then we're going to have the asparagus.
26:59Mm-hmm.
27:00If you don't mind, because I've heard you're a very good slicer.
27:03OK.
27:03All right then, yeah.
27:05Obviously, because you're a cook.
27:07Tomatoes.
27:08And then a little bit of parmesan cheese we need grated as well.
27:12I'll do that for you.
27:13I mean, it doesn't take long.
27:13Now, the one thing I'm not great at is the slicing business.
27:17Mm-hmm.
27:18I could do that for you.
27:19You chefs are sort of, like, amazing.
27:21I know, but if I could sing like you, I wouldn't be slicing, I tell you.
27:25Not quite.
27:26Do you know what?
27:27I've always been a frustrated cook.
27:29I'm not a very good cook, I have to say.
27:31And it's pretty basic.
27:32Yeah.
27:33But I love all the cookery programmes, your shows in the past.
27:35We were talking about...
27:37Ready, steady and all that, yeah.
27:38...that we've been on in the past.
27:40And, yeah, and I just...
27:42I don't know, I love the creation of it as well.
27:46And, I don't know, I just think it's amazing what you guys do
27:49and you create something incredible from...
27:52Out of very little.
27:53Yeah.
27:54I think it's that good feel factor, isn't it, Tone?
27:57And let's be honest, you know, I think we're both in the same business.
27:59It's just making people feel happy.
28:01Yeah, yeah.
28:0250 years you've been in the business now?
28:05I can't believe it's 50 years.
28:06I can't believe it.
28:07You started...
28:08What were your age?
28:09Five or six?
28:10Well, I was 16 when we first formed the band at Skoll.
28:13And I've been doing it ever since.
28:14Yeah, yeah.
28:15You know, we were lucky enough to sign our first record deal when we were around about 20,
28:20so 1980.
28:22Mm.
28:22And I love it.
28:23I can't think of anything...
28:25And you keep doing it.
28:26What's this tour you're doing?
28:27You just don't stop, do you, Tone?
28:30Well, I just...
28:30I really enjoy, love singing, but the one thing I really enjoy...
28:33I love all the rock stuff.
28:34Yeah?
28:35I absolutely love that.
28:36But I love the big band, Frank Sinatra, Tony Bennett, Jack Jones, Ella Fisher,
28:42those kind of beautiful big band swing songs.
28:45Yeah, yeah.
28:45So we did a tour last Christmas, and it was so good we're doing another one!
28:49It was so...
28:50So we're going out in November, December.
28:53Yeah.
28:53Lots of classic, classic big band swing songs.
28:56Mm.
28:57And Christmas songs as well.
28:58So at the end of the show, we're adding more in, so make it a bit more Christmassy as well.
29:02Yeah, yeah, yeah.
29:02People reacted really, really well.
29:04They absolutely loved it.
29:05We had a standing ovation every night, and...
29:07Oh, wow.
29:07Wow.
29:08And the tour's nearly sold out as we speak, so it's going really, really well, so...
29:13It's about the energy that you get from people, isn't it?
29:15Yeah.
29:15One of the final shows that we did on this last big band swing tour was the Royal Albert Hall.
29:20Yeah.
29:21Oh, wow.
29:22And the acoustics there are amazing, aren't they?
29:23It's incredible.
29:24And I've seen Sinatra there.
29:26I saw Tony Bennett's last ever show there.
29:27Didn't you meet Frank Sinatra?
29:29I did when I was 17, so I met him when I was 17, met Tony Bennett, Jack Jones, Andy
29:34Williams.
29:35Yeah, yeah.
29:36I'd love to go back and spend the night in Vegas with you.
29:38It would be lovely.
29:39It would be lovely.
29:40With a Rat Pack.
29:40Why don't you invite me here?
29:42You can invite me, Tony.
29:43I'll be there straight away.
29:44Oh, I haven't turned the...
29:45Okay, let me get this on for you.
29:48There you go.
29:49That's it, beautiful.
29:50But, no, so I'm really happy doing what I do.
29:54You're also the leader.
29:55You're the front man.
29:56It takes something to be the front man.
29:58Or did you just have a great voice?
30:00What was it?
30:00I had a lot of front.
30:02Yeah, that's it.
30:03Yeah, I was a bit loud, to say the least, yeah.
30:07But, yeah, and we formed the band.
30:09It had various different, you know, sort of line-ups and stuff to begin with.
30:12Well, a couple of different line-ups.
30:14But it was good fun.
30:16Who decided on the outfits?
30:18Does everybody have their own style or do you say, no, this is what we're going to do?
30:21Well, that was decided primarily by what was happening in the clubs in those days.
30:28I'm going to put the...
30:28Shall I put the garlic in there?
30:29Shall I put the garlic in there?
30:30Yeah, put the garlic in there and put the asparagus in there.
30:33We've got the tips and we've got all those bits, all of that.
30:36Can go in?
30:37Yeah, that's a good idea.
30:38Cheers, mate.
30:39And, yeah, so we would basically just be guided by what was going on in the clubs in London.
30:46Do you miss those days then, the way you're talking about it, sympathetically?
30:49Do you kind of...
30:51I don't say I miss them because they were just different times.
30:54I think possibly, though, as you get older, you get more nostalgic.
30:58Yeah.
30:58I mean, I look back at...
31:00I mean, my kids are now five beautiful kids, ranging from 42 to 14.
31:05Wow.
31:05And I look back at some of the pictures when they were kids and it...
31:09It's gone like that.
31:10It's gone like that.
31:10I know, I know.
31:11It's a weird one.
31:12It's a weird one to get your head around.
31:13And as far as Dad's concerned, they don't see you as a superstar.
31:15You are just Dad.
31:16Oh, I'm just embarrassing.
31:18Honestly, they couldn't give two hoots as to who I was.
31:20Oh, brilliant.
31:21Which is, to be honest...
31:22Yeah.
31:23I like it that way.
31:24Shall I put a bit of chilli in there, Nat?
31:26Oh, should we get the...
31:28What about that chilli?
31:29OK.
31:29Oh, the fresh chilli.
31:31Excuse me.
31:32Shall I chop it up for you?
31:34Go on then, go on then.
31:35OK, yeah.
31:35Look at that.
31:36Look, see.
31:37I wish I could do that.
31:39No, you can.
31:40Oh, this is going to be hot.
31:41Is that going to be a hot...
31:42Oh, take a bit out if you want.
31:44No, throw it all in.
31:47Live dangerfully.
31:48That's what I was saying.
31:49Add a little bit of Hadley's spice in there.
31:52Oh, beautiful.
31:53Did you eat the whole one?
31:55I'm just out of flick my fingers.
31:56Oh, no.
31:57Well, I'll tell you what.
31:58I've got to say, I'm made up with this.
32:00I think it's lovely.
32:01I think the simplicity of you just putting the courgettes in there...
32:05I've just got about half a minute to go.
32:07Half a minute to go.
32:08Half a minute.
32:08Well, that's nearly ready.
32:10Yeah, yeah.
32:10And we can use some of the water from there.
32:12A bit of pasta water.
32:13A bit of moisture in there, yeah.
32:14Season it up and we'll be ready to go.
32:18I'd like to grate some of this parmesan for you.
32:20If you could, mate, that would be really good.
32:21All right, no problem at all.
32:24So, OK, we've got the Christmas due after that.
32:27Is that what you do?
32:28Do you just look at three, four months, five, six months ahead
32:32or do you look at years ahead for bookings?
32:33You normally look at the next year ahead.
32:35We've got gigs coming in for them, which is fantastic.
32:39And a place that I always love touring is America.
32:41OK.
32:42The American people are fantastic and you go over there
32:45and they're one of the most appreciative audiences.
32:48If you're good.
32:49Yeah.
32:49They will holler and they will whoop and woo, yeah, man.
32:52And they will like, you know, they'll be there for you completely.
32:56Yeah.
32:56So, I really do love an American audience.
32:59So, if we can get there next year, that'll be fantastic.
33:02It'll be really, really good.
33:03Oh, we need a bit of that water, don't we?
33:05Ah, you just pour the pasta in here.
33:07OK, we'll do that.
33:08That's it.
33:08Right.
33:09There you go.
33:10Straight in there.
33:11Beautiful.
33:14I mean, you could put a bit of half a tin of tomatoes in there as well,
33:17make it a bit sort of more tomato-y.
33:20But it's just really fresh.
33:22And what about herbs?
33:24Do you grow herbs in the garden?
33:26Yes.
33:27Basil's an easy one to grow.
33:28Mint's a really good one to grow.
33:30Yeah.
33:31Rosemary.
33:32Rosemary just grows like Billy.
33:33And whoever Billy is.
33:36Do you want to just tear that in there?
33:37Yeah, yeah, yeah.
33:38Just tear that off.
33:39And so that's...
33:42Yeah, rosemary's got...
33:42Rosemary's such a...
33:44When you do lamb and stuff like that.
33:46Oh, God.
33:46And I'm going to build...
33:48Well, I'm not going to build, but I'm going to put it in a pizza oven.
33:52Oh, yeah.
33:52And when I go to Italy sometimes, I get invited to people's houses.
33:56And they'll sometimes do a whole leg of lamb in the pizza oven
33:59with little tiny rosemary-encrusted potatoes.
34:02And it goes, oh!
34:03Yeah.
34:04Fantastic.
34:05And, of course, the sun is shining.
34:07And what one do you prefer?
34:08Any one you want.
34:09I'm not, mate.
34:10Yeah, just plug it in there.
34:11Oh, a bit more there.
34:13Shall I have a bit more?
34:13Yeah, go on then.
34:14Yeah, go and throw it in.
34:15A little bit of pipe there.
34:16A bit more...
34:17That's it.
34:17That's perfect.
34:18Fantastic.
34:19And a bit of parmesan on top.
34:21Parmesan would be brilliant.
34:22Love parmesan.
34:24Can't get enough of that.
34:25Yeah.
34:26Just finish off with a bit of pepper.
34:27A little bit of pepper.
34:28See, I'm a pepper and chilli freak, so...
34:30You really like that?
34:31Yeah, I mean, to be honest, I overload it.
34:34Well, there's nothing wrong with overloading that.
34:36That could be really hot.
34:37I think that's going to be spicy.
34:38It doesn't matter though, doesn't it?
34:39It's a whole chilli in there.
34:40Do you care?
34:41No, I don't.
34:41It's only being new, innit?
34:42Eh?
34:43There you go.
34:44Tony Hadley's special pasta.
34:49Beautiful.
34:49Oh, Tony.
34:50This looks just great.
34:51Thank you so, so much.
34:53Let's dig in.
34:54Come on.
34:54It's not high-end cooking.
34:57It's actually...
34:58But it's fresh.
34:59And it's from the garden.
35:01And it's...
35:02I don't know.
35:02There's something about it.
35:03We loved it.
35:05As a family and stuff.
35:06Simple and fresh and it just works.
35:07Yeah.
35:08I just...
35:08I really like it.
35:09It's got that...
35:11Flake and chillies in there if you like.
35:12I could go as far as saying it.
35:14A bit of asparagus.
35:15Gold!
35:18I had to get that in.
35:19I'm sorry.
35:20I'm sorry, Tony.
35:20I had to get that in.
35:21That's all right.
35:22Thank you so much, mate.
35:23Brilliant.
35:24Good luck with the tour and everything.
35:25Brilliant.
35:26You'd have to come along.
35:27I'd like to do that.
35:28Bit of swing.
35:29Yeah, absolutely.
35:31Yeah, we're going to take a break now.
35:34And when we come back, I'll be making a cake using garden produce.
35:38Do do do do do do do do do do do do do do.
35:40Thank you for today.
35:42With Tony Hadley.
35:44I wish he would stay.
35:57Welcome back.
35:59Today has been a toast to the wonderful produce of our homegrown vegetable garden.
36:04But now it's time for something a little bit different.
36:07My courgette orange and thyme cake.
36:10Oh, it's moist, it's delicious and perfect for afternoon tea.
36:16Now, what I'd like to do is just take the raw courgette.
36:21Yeah, literally, the raw courgette.
36:23Grate that straight into my sieve here.
36:28So I'm going to try and extract as much water as possible.
36:34You don't need to go to the gym this morning, do you?
36:37Just grate your courgette.
36:39Just leave that to one side.
36:41We'll give that a bit of a squeeze in a moment.
36:42And next up is the dry ingredients.
36:45I've got self-raising flour there.
36:47I've got a bit of baking powder.
36:49Just a small amount of baking powder.
36:51That's going in there.
36:52OK.
36:53And on top of that, some fresh thyme leaves.
36:57Oh, did you love growing thyme in the garden?
37:00One of the reasons it's so easy, isn't it?
37:01You put it in the ground, just forget about it.
37:04Plenty thyme in the chicken and everything, man.
37:08Put in the thyme.
37:09And the flavor tastes good.
37:14God, I miss my mum.
37:16I just miss that lovely laughter and everything.
37:19Anyway, let's crack on.
37:21What about the creaminess now?
37:24Or the sweetness, we should say.
37:26So, of course, we are talking about soft brown sugar here.
37:31That's it.
37:32And my eggs.
37:34Yes.
37:36Yes.
37:37Why?
37:37True it in there.
37:40That's it.
37:40All right.
37:41Lovely.
37:42Bit of orange now.
37:43Orange zest.
37:49Like a little bit of orange in my cake.
37:53Oh, yeah.
37:54And then I can watch it bake.
37:58Now, that's it.
38:00And if you notice, look at that.
38:02Look at that skin of the orange there.
38:04I've not gone down to that white pith there.
38:06I'm just using the orange skin there with all the lovely oils and flavor.
38:11Real intensity in there.
38:13All right.
38:14And, of course, we need the juice too.
38:16So, let's just cut that in half.
38:22Lovely.
38:27Oh, look at that.
38:28Just squeeze that out.
38:30And then we can add that to our sugar and eggs.
38:36And you know you're going to get a wonderful citrusy, orange citrusy flavor going right through your cake.
38:44Really lovely.
38:47Yeah, boy.
38:49Juice it up.
38:50Yeah, yeah.
38:52Yeah, man.
38:53There you go.
38:54Beautiful.
38:55Not finished yet.
38:56And we're not using any butter.
38:58If you notice, no butter, no margarine.
39:00We're using sunflower oil.
39:03There you go.
39:05Take that out.
39:07And finally, my poppy seeds here.
39:13Beautiful.
39:14Now that is going to add loads of flavor.
39:18A little bit of crunch to it too.
39:20And this.
39:21Take your whisk.
39:23Just whisk that.
39:26Combining that together.
39:27You can use electric if you want.
39:29Or you can invite me round and I'll whisk it for you.
39:37And then in with the flour.
39:43Lovely.
39:43Now, if you're a cake baker, you'll know that this method is a lot wetter than doing it the other
39:50way.
39:50But I'll tell you what.
39:51The end result is absolutely delicious.
39:56Blend that together.
39:57And of course, we're going to squeeze out the excess water here in our corset.
40:02So just get your hands in there and give that a little bit of a squeeze.
40:06Oh, can you see that coming out?
40:08Oh, yeah.
40:12Straight in.
40:12Look at that.
40:13That's the courgettes.
40:15That's going to keep your cake lovely and moist.
40:18And of course, with it being courgettes, it's got a lovely, delicate flavor.
40:22So all of that.
40:24Do you see how much of that we've extracted out?
40:26Look at that.
40:26Look at that.
40:26All of that's come out.
40:28All right.
40:33And that is our mix.
40:36Beautiful.
40:37Beautiful.
40:38Just fold that around like that.
40:41And that's it.
40:42Look at that.
40:43You can see I've lined my tin here.
40:47Lined my tin.
40:48And then what I'm going to do is take that and pour that mixture.
40:52Look how loose that is.
40:56That's it.
40:58Oh.
41:00Isn't it lovely when you use one of these spatulas and you can take every bit of that lovely cake
41:06mixture out.
41:10There you go.
41:12Beautiful.
41:13Now, I know this looks a bit wet and runny now, but I promise you, when that comes out of
41:18the oven, it will be the most delicious, moist afternoon tea cake you've ever tried.
41:23Oh.
41:24Let's pop it in the oven.
41:25That's 160 for about an hour till it's risen and golden and you put a skewer in and it comes
41:31out lovely and clean.
41:38Hey.
41:39Now, look at this.
41:40This is my gorgeous cake.
41:42I've taken it out of the oven now.
41:44It's been out for nearly an hour.
41:45It's cooled down.
41:46Put it onto a wire rack and taken it out of the tin.
41:50Look at that.
41:51Absolutely perfect.
41:52But now for that lovely frosting to go on the top there.
41:57Butter.
41:58I'm just going to beat that up.
42:04You want to get that nice and soft.
42:10And when you get to that stage, here we are, you can see, beautiful and buttery.
42:17Then I can start to add my sweetness, which comes in the form of icing sugar.
42:22And there's quite a quantity of icing sugar there.
42:26OK.
42:28Gradually starting to add some of our sugar.
42:31Nice and slowly.
42:35Nice and slowly.
42:36You don't want a bit lumps falling everywhere.
42:39More importantly, you don't want icing sugar flying all over the place.
42:47Lovely.
42:49Incorporate all of your icing sugar.
42:52And it looks quite a large amount.
42:54I'll tell you what.
42:55It is a lovely, creamy, sugary frosting to go on top of our cake.
43:02Now, you just keep beating that until it's well incorporated.
43:08OK.
43:09Do you know when I was younger, my mother used to bake cakes and stuff like that.
43:13I'd just hang around, hang around for that wooden spoon so I could lick all that lovely cake mixture off
43:20it.
43:20Remember those moments?
43:22Absolutely fantastic.
43:24I suppose that really might have been when I started falling in love with the old food, you know.
43:29Just seeing mum bake things and then the tasting of it and the sharing of it and people going,
43:35oh, that's so good.
43:36That gives you a real buzz and doesn't matter what you're doing.
43:40If you cook something for friends or people you love, the buzz, the feeling that you get is just fabulous.
43:46Cream cheese.
43:47I'm just going to take that cream cheese and fold that in now.
43:50All of that's going in.
44:02And just fold that in for that rich, indulgent frosting.
44:07Absolutely perfect.
44:08Here it is.
44:09Let's take our cake.
44:12There it is.
44:13OK.
44:21It looks so elaborate now, doesn't it?
44:24It looks like, oh, earrings.
44:27As my old friend would say.
44:30Oh, earrings, just slap it on me thighs.
44:36Lovely.
44:37There you go.
44:38Smooth that over.
44:41A little bit of orange zest on top of that.
44:44Looking good.
44:47A touch of poppy seed.
44:53And finally a few sprigs of fresh thyme.
44:57Making it look so, so pretty.
44:59That's it.
45:01There we are.
45:03Isn't that lovely?
45:04There it is.
45:05My courgette orange and thyme cake.
45:15Hey!
45:16Get the kettle on, darling.
45:18Yeah, boy.
45:20From the earthy celeriac steaks to Walter's finest spuds and Tony's veg patch pasta.
45:28And, of course, my delicious courgette cake.
45:31And a huge thank you to my guest today, the legendary Tony Hadley.
45:36Yes, Tony.
45:37He was gold.
45:39Ha, ha, ha, ha.
45:41Thanks for joining us, guys.
45:42See you next time.
45:44Put the kettle on.
45:46You bet.
45:48See you next time.
46:05Have a great day.
46:06See you next time.
46:07Hang on is here.
46:10See you next time.
46:16You
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