Saturday Kitchen Season Episode 22

29 minutes ago

Transcript

00:00:01Good morning! If you're feeling hot, hot, hot, then stay inside for the next 90 minutes and let us refresh

00:00:07you and your weekly menu with some sensational seasonal recipes and a whole lot of fun. This is Saturday Kitchen

00:00:13Live.

00:00:35Good morning and welcome to the show. Now this multi-talented bunch, Anthony Murph Murphy, Luke Holder and Ravni Gill

00:00:42are celebrating the best ingredients of the season with an awe-inspiring three-course menu and Carmen O'Neill is

00:00:48shaking things up with her ultimate cocktail and spirit pairings.

00:00:52Now, our special guests today are both sitcom superstars with a list of comedic roles as long as you're armed

00:00:58between them. They've teamed up to bring their wits to the West End, starring in The Truth for a limited

00:01:03run and the truth is you won't want to miss them. Please welcome the brilliant Sarah Hadlan and Stephen Magos.

00:01:09Yeah, brilliant. Lovely to have you both here. Hello, you all right? Yeah, okay. Great, keeping the energy up. Come

00:01:15on, Matt. Right? It's hot in here but we don't care. We don't.

00:01:20And now your knee-deep in rehearsals. Yeah. How's that going? It's good, it's good, yeah. It's fun, yeah, it's

00:01:25fun. It's a very funny play.

00:01:26Stephen's literally in every scene. He doesn't come off stage. Yeah, I like it, yeah. Yeah, is it though? Yeah,

00:01:32Noel. Is it? Yeah, they're all backstage gossiping and I know they're giving it all the hard work.

00:01:37And it's what, 90 minutes and there's no... 90 minutes straight through. Yeah, but that is the dream. But there's

00:01:41no intermission. Yeah, but that's the dream. Interval. Interval. So it doesn't start till 8 o'clock so it's perfect,

00:01:46isn't it?

00:01:47Because you can go and have a drink, go and have a meal and then come into the theatre. You

00:01:50just have to lock in for 90 minutes. You get the full experience without any breaks and then you're out

00:01:55and you can spend your evening how you like, 9.30.

00:01:57But I like to get up in between. Go to the loo, go and have another drink. But you can

00:02:02do that at the end and at the beginning. Those options are still available.

00:02:07Right, let's talk more about that later and see what's on the menu today. Luke, welcome back.

00:02:12Thank you. Just to remind everyone, you've won loads of awards, Hartner and Holder, the restaurant you run in.

00:02:18Limewood with lovely Angela Hartner. Now, the dish you're making today is bringing back memories of your time spent at

00:02:25the three-star in Florence.

00:02:26That's right. So I worked at Editech Pinculi in Florence and what we wanted to try and create was more

00:02:30than a dish but a moment.

00:02:31So the golden hour, just as the sun's past its peak, we're going to throw together an incredible umami tsunami

00:02:38type of vibe.

00:02:39Good phrase.

00:02:41Tomato risotto with anchovies and little simply cured charcuterie and a white peach rocket mint salad which should reprieve it.

00:02:50I mean, we had to devour it in rehearsal, I should say. It was quite a spread.

00:02:54Beefy boy Murph, now you've, you know, you've been here before, you've blown our minds with your amazing burgers.

00:03:01Today you're turning out your hand on the barbecue.

00:03:03Yep.

00:03:03You're going to show us some tips and tricks and you've also brought your fellow beefy boy.

00:03:09Yes.

00:03:09Dan.

00:03:10Yeah.

00:03:10There's Dan. Hi, Dan.

00:03:12He doesn't get out much, look.

00:03:14He's such a, he's such a natural with a camera, isn't he?

00:03:16Yeah, he's just happy, he's happy to be here.

00:03:19What have you got for us?

00:03:20So we're going to be doing a lovely Marmite butter-baseded sirloin.

00:03:24To go with that, we're going to make a Herifordian white sauce.

00:03:26We're going to put our tender stem broccoli in there and then grill that with sauce on it.

00:03:29Okay, something smoking in the background there.

00:03:30He's all right.

00:03:31I know that's not fun, but that's not meant to happen.

00:03:33So that's our British chimichurri.

00:03:34So we're going to finish it off with a charcoal in it, which makes it smoke and goes lovely.

00:03:37And we're also going to season the chopping board, because that's really important.

00:03:40Okay.

00:03:41As important to season the steak.

00:03:42Crazy.

00:03:42It's wild.

00:03:43Okay.

00:03:44And Rav, you're smashing it in Chingford with your restaurant, Gina.

00:03:48You've got a delicious dessert straight off your menu for us.

00:03:51Yeah, I've got a dessert for the weather.

00:03:53I'm going to teach you how to make a foolproof pavlova.

00:03:56We're going to top it with some vanilla custard, sweetened cream, gooseberries and elderflower.

00:04:00Excellent.

00:04:01Big up, Chingford.

00:04:02It doesn't get enough press, full stop.

00:04:05But you've been, and that's amazing.

00:04:06I have.

00:04:07It's great.

00:04:07And your restaurant's right by the train line.

00:04:09It is.

00:04:10Perfect.

00:04:11Carmen, we're letting you loose on the drinks department today.

00:04:14Yes, you are.

00:04:15You've got some spirits for us?

00:04:15I do have some spirits.

00:04:17I've got some incredible finds.

00:04:18Not always wine.

00:04:19We're switching it up.

00:04:20Going to get you over to the spirit side.

00:04:22Good.

00:04:22But we have some really good things.

00:04:24A great steal of a deal of a whiskey.

00:04:27I'm really excited about that.

00:04:29Okay.

00:04:29For Luke's, we've got a basil, heavenly smashed cocktail.

00:04:32Uh-huh.

00:04:32Delicious.

00:04:33And for both heavens, you guys are going to be absolutely loving it.

00:04:36Toasted coconut margarita.

00:04:38We've got a crowd pleaser that is going to be going into everyone's home if Sarah gets her heaven.

00:04:42Awesome.

00:04:43I mean, that sounds great, but I met Paul Rudd this week.

00:04:45Anyway, Sarah and Stephen at the end of the show.

00:04:48Um, we are, we're celebrating both your idea of food heaven.

00:04:53Yes.

00:04:53Okay.

00:04:54Uh, so one of you, only one of you is going to get to, to, to taste that.

00:04:57So, Sarah, talk about your food heaven.

00:05:00Whipped.

00:05:00It's all whipped.

00:05:00Whipped feta, whipped broad bean.

00:05:03And like a scattering of kind of some nuts or sort of pomegranate seeds.

00:05:08And salmon, salmon, salmon.

00:05:10Crusted salmon.

00:05:11Okay.

00:05:11Crusted?

00:05:12Yeah.

00:05:12Yes, crusted.

00:05:13I mean, it kind of sounds like anything from an Otter Langley book.

00:05:16Yes.

00:05:16Is that your kind of vibe?

00:05:18Yes.

00:05:18Okay.

00:05:19Yeah, other restaurants, I'm sure, are available.

00:05:21But that's just, yeah, that would be lovely.

00:05:23Because, you know, when you have this whipped stuff, it's really nice.

00:05:25You're really into it.

00:05:26I am.

00:05:27Yeah.

00:05:27Okay.

00:05:28All right, a lot of whipped stuff for you.

00:05:29A lot of whipped.

00:05:29And what are we going to use, sir?

00:05:31Uh, summery salad.

00:05:32A crunchy, like an Asian chicken in Asian salad.

00:05:36Asian in Asian.

00:05:36With fruity, crunchy, not fruity, but, you know, crunchy stuff.

00:05:39Okay, great.

00:05:40You know what I'm talking about.

00:05:41Are you descriptive?

00:05:42I want crunchy stuff, and I'm not going to leave here until I get it.

00:05:44Have you used up all your words on stage?

00:05:45That's it.

00:05:46If someone hasn't written it for me, I can't speak it.

00:05:49I'm a bit like that.

00:05:50Uh, well, how we round off today's feast is up to your home.

00:05:54Will you go for Sarah's Food Heaven?

00:05:55Whipped foods?

00:05:56Whipped.

00:05:57Whipped foods.

00:05:57If so, I'm going to whip up some broad beans to a puree.

00:06:00I'm going to whip up some feta with some yoghurt and some lemon.

00:06:03Top both delicious dips with some salmon coated in honey and mustard and a selection of seeds.

00:06:08Uh, thanks.

00:06:10Uh, or perhaps Stephen's heavenly dish, uh, ticklish your taste buds more.

00:06:14If so, I'm going to make a Thai-style crunchy veg and noodle salad, coated in a chilli dressing.

00:06:20I'm going to top the salad with some poached chicken.

00:06:22So much better.

00:06:22Shredded down in a spicy peanut bang-bang sauce.

00:06:26Yes.

00:06:26Log on to the website now.

00:06:28You can view the terms.

00:06:29Bang or whips.

00:06:29And have your say.

00:06:31Right, Luke, should we get the show on the road?

00:06:33Okay, cool.

00:06:34Mommy tsunami.

00:06:35That's the one, right?

00:06:36That's a great phrase.

00:06:37How often do you use that?

00:06:39Quite a lot, because this dish often, uh, makes an appearance this time of year.

00:06:44So it's, uh, just perfect.

00:06:46Because risotto can be quite heavy.

00:06:48So it's nice this time of year to make it without a stock, but with the, uh, tomatoes instead.

00:06:56And this is really, really simple.

00:06:58So a little red wine vinegar, some cherry tomatoes, a little saffron.

00:07:02Saffron's great for pushing back the heat.

00:07:04Mm-hmm.

00:07:05A little bit of salt.

00:07:06Okay.

00:07:07Uh, some garlic, and just tear the basil.

00:07:10You don't have to worry too much.

00:07:11Not seen this before, using, uh, tomato water.

00:07:14No, well, it's...

00:07:16It brings a lot of the sweet and sour.

00:07:18I've got a great love of agridulce.

00:07:20Right.

00:07:22You all right, chef?

00:07:24Shall I walk you through?

00:07:25Actually, he's a bender.

00:07:26It's going to be that way, innit?

00:07:28Uh, it is...

00:07:30That goes there, that goes there.

00:07:32There you go.

00:07:34All right.

00:07:35Don't feel bad.

00:07:36Marcus Waring couldn't use a thermomix.

00:07:40But, yeah, you just literally give this a quick blend, and then all you have to do,

00:07:44you don't have to force it through, just let it sit.

00:07:46Okay.

00:07:46Let gravity do the business.

00:07:49Um, are you...

00:07:50Are you better off leaving that overnight, or...?

00:07:52Yeah, you can put it ahead of time, and also, one of the little advantages of a risotto,

00:07:57like we do in the restaurants, is you can par-cook it for about six minutes ahead of time.

00:08:02Yep.

00:08:03Put it in the...

00:08:04On a tray and in the fridge.

00:08:05Sure.

00:08:06Allow that to, uh, set up, and then when your guests arrive,

00:08:09you can only spend another five, six minutes cooking it and finishing it.

00:08:12Okay.

00:08:12I mean, that's an old sort of restaurant trick.

00:08:15Is that something that you still kind of adhere to?

00:08:18Well, to be honest, if you're at home, I like the enjoyment of...

00:08:22Different scratch, yeah.

00:08:22Yeah, of cooking a risotto from start to finish,

00:08:24because the creaminess from the rice, I keep moving on it, is a real treat.

00:08:30So I'm going to show you a little tip here, Matt.

00:08:31So, people often wonder, you know, there were times before we had scales and bits and pieces

00:08:37and we were still able to cook without recipes and other bits and pieces.

00:08:40So this is a little technique from an old nonna,

00:08:44which is, if you're not sure how much risotto rice to use,

00:08:47the golden rule is a small handful for a starter per person

00:08:50and a large handful for more.

00:08:54Just, just, show us, Tom, have a look at this.

00:08:57So just, but that's, that's one portion?

00:08:59Yeah.

00:08:59Okay, that's cool, I like that.

00:09:01Not seen that before.

00:09:02And then you just want to bring the, keep the rice on the heat

00:09:05until it gets too hot to handle.

00:09:08Which is pretty much everything at the moment.

00:09:11And, er, we're going to serve it with these anchovies.

00:09:15Now, anchovies, a lot of people have a love-hate relationship with anchovies,

00:09:18but anchovies...

00:09:19Are they hairy anchovies?

00:09:20Are they?

00:09:21Hairy.

00:09:22No, they're not hairy.

00:09:23But sometimes they're hairy, aren't they?

00:09:24They are, yeah.

00:09:25What do you say is that about?

00:09:25And too, because, you know, they pick them at the wrong time of year.

00:09:28So, these are harvested in spring when the sardines are at the, or the anchovies are at their fattest and

00:09:34sweetest.

00:09:35When they're just shaved.

00:09:35And they don't taste, and they don't taste of, er, too fishy.

00:09:40Because that's the other thing, people don't like the overly fishiness-ness.

00:09:43But then if you don't like fish, you probably wouldn't eat an anchovie, would you?

00:09:46I like fish, and anchovies give me the heebie-jeebies.

00:09:48Is that why?

00:09:49Because they're just too concentrated, it's just too much in a small package.

00:09:52I'd put a little 50p bet on that you might want these.

00:09:55I'm going for it.

00:09:56I'll give it a go.

00:09:57We're going to get the bets on it.

00:09:58Yeah.

00:09:59So, Luke, let's just talk about what I'm doing here, because I haven't mentioned it.

00:10:01So, this is going to be both a dressing and a little, sort of, a comfortable salad, right?

00:10:06You know, you talk about Ottolingham before, and, you know, there's a great love for preserved lemons.

00:10:10But nobody knows what to do with the brine that the preserved lemons come in.

00:10:13So, we make a little vinaigretta out of it.

00:10:17So, we take that brine from the preserved lemons.

00:10:21Sure.

00:10:21And then you just add sugar and a little water.

00:10:26Bring it up to the boil.

00:10:27Segment your lemons, which are doing a great job.

00:10:30And then bring it up to the boil, poach the lemons, and it takes away that astringent acidity from the

00:10:35lemon

00:10:35and just adds that cooling freshness to this salad.

00:10:38Okay.

00:10:39So, another little trick here.

00:10:41Just feel the rice.

00:10:42If it starts feeling too hot, that's exactly where you want it.

00:10:45And then you're going to add your white wine.

00:10:47Okay.

00:10:48What sort of wine?

00:10:49Any wine, to be honest with you.

00:10:51Whatever's left over in the fridge.

00:10:52Do you ever use, like, a Noilly Pratt or a...

00:10:54A Noilly Pratt is absolutely fine.

00:10:56Yeah.

00:10:57Even a little bit of rose goes really well with this.

00:11:00Okay.

00:11:00The tomato resolve.

00:11:02Uh-huh.

00:11:03And a little trick then, pull it off and allow it just to rest.

00:11:06That will allow the rice to start absorbing and it will become much more forgiving as you're adding the liquor

00:11:13as you cook it.

00:11:14So, what's the science behind that?

00:11:16Well, I just think, because you've got this hard rice, you've just shot it.

00:11:20Don't you want to kind of get that heat into it and sort of boil it?

00:11:23Yeah.

00:11:24No?

00:11:24Clearly not.

00:11:25I think, you know that texture finish, chewy not chalky?

00:11:29Yeah.

00:11:29I think you end up with a much chalkier finish to your risotto than you do chewy, because you haven't

00:11:33given it enough time to absorb the liquid properly.

00:11:36Okay.

00:11:37So, we've got a little bit of rice that we cooked for six minutes before.

00:11:42I've got my tomato water here and we're just going to keep adding that and bring it up to the

00:11:47boil.

00:11:47And then just keep...

00:11:48And do you want that to be warm, as per a normal risotto?

00:11:51You can, yeah.

00:11:52I wouldn't...

00:11:52People, I think, get overly obsessed by having the liquid boiling as you add it, you know.

00:11:57Well, I mean, to be fair, we're always told it's got to be, you know, boiling hot.

00:12:01Yeah.

00:12:02I'm not necessarily a true believer of that.

00:12:04Okay.

00:12:05I think it doesn't make too much of a difference.

00:12:07Okay.

00:12:08Also, so that's tomato water.

00:12:10I mean, you could use that as a bit of a nice consomme.

00:12:12Oh, great.

00:12:13Well, I was just chatting before with, you know, the Burger Boys over there.

00:12:17They make a...

00:12:20The Beastie Boys.

00:12:21Yeah, the Beastie Boys.

00:12:23Sorry, Beastie.

00:12:24Beefy Boys.

00:12:25Sorry.

00:12:25Sorry, we were talking about burgers and he was talking about making a Bloody Mary with it.

00:12:30Yes.

00:12:31A lighter, cleaner version of a Bloody Mary using the tomatoes.

00:12:34Oh, nice.

00:12:35Yeah, we've done it in the restaurant before and it's delicious.

00:12:37Yeah, it just makes it sort of lighter and a bit fresher.

00:12:39Thomas is nodding.

00:12:40Perfect.

00:12:40Is that something you've done?

00:12:41You could also clarify it as well.

00:12:43You just...

00:12:43No words today.

00:12:44Yeah.

00:12:46That's helpful on telly.

00:12:47If you use a little bit of milk to it and curdle it once it's been used, then it'll clarify

00:12:52it and then you could...

00:12:53Oh, wow.

00:12:54Curdled milk?

00:12:55Yeah, it's...

00:12:56Yeah.

00:12:57Okay.

00:12:57Yeah, it clarifies it.

00:12:58It takes away...

00:12:59That's how you clarify it?

00:12:59Yeah.

00:13:00Okay, cool.

00:13:01Because you've got the lemon in there, you've got a little bit of citrus.

00:13:03Yeah.

00:13:04So clarifying it.

00:13:04No waste.

00:13:06Okay, like that.

00:13:07Yeah, that's another thing.

00:13:08With all of this that's left over here, it's great for...

00:13:11Yeah, cook it into ragu's.

00:13:12So I can use it like a tin of tomatoes, the leftover bits.

00:13:18So what else is going on in your world?

00:13:20So we...

00:13:20Down in Limewood?

00:13:21We've just finished our first forest kitchen with Lee Teen and from Black Hat's Mangle.

00:13:25What is a forest kitchen?

00:13:26So we've got a big acid oil grill outside.

00:13:30Oh, really?

00:13:30Nice.

00:13:31A big acid oil grill outside and we invite some chef and friends of Andrew and I.

00:13:35Yeah.

00:13:36We do it very grown up a bit like you were saying before about the finishing at 9 o'clock

00:13:40and doing the 90 minutes.

00:13:42We do it on a Sunday on a bank holiday, going into a bank holiday Monday.

00:13:46Yeah.

00:13:46Start at 3, finish at 6.

00:13:48It's all very civil.

00:13:49Everybody's back in bed by 9.

00:13:50Oh, that's very nice.

00:13:51That is very civilised.

00:13:52And we've got some great chefs this year.

00:13:54So we're doing one with a good friend of mine up at the Canooker Inn in Pife.

00:13:58Oh, James.

00:13:59James.

00:14:00I love him.

00:14:00He's a funny boy, isn't he?

00:14:01He's a great guy.

00:14:02Brilliant guy.

00:14:03So James from the Canooker Inn is coming down.

00:14:05We've got Valentine Warner.

00:14:07Yeah.

00:14:08He does this kind of cooking in the wild stuff.

00:14:10He's probably well-versed in all that.

00:14:12I was actually meant to go up there last week and cook with him in the Isle of Schoena,

00:14:15which was a holiday destination we had as children.

00:14:19Oh, really?

00:14:19Yeah, where there's no electricity, no gas.

00:14:22Did you like that?

00:14:24To be honest, I'm currently camping with all my family now.

00:14:27We were chatting last night about that holiday.

00:14:30And it was one of those completely bonding moments.

00:14:34We ended up running out of food because you couldn't get the boat back to the mainland.

00:14:37Nothing else to do but eat?

00:14:38Well, we just ate mackerel.

00:14:40I thought you were going to say you ate one of your people there.

00:14:43Well, could have done.

00:14:44One of the locals.

00:14:45That story could have taken a very big turn.

00:14:46Yeah.

00:14:48So as this risotto has sort of come into its finale,

00:14:52the key thing, I think, with a risotto is the fat you add at the end and getting that right.

00:14:57So you want to have risotto flowing like lava.

00:15:00You don't want it too stiff, you don't want it too wet.

00:15:02And I think always it's more acceptable to have it too wet than too stiff.

00:15:06Okay.

00:15:06That would be the golden rule.

00:15:07Righto.

00:15:08So turn the heat off when you get to add in the fat because it will end up splitting it.

00:15:13You add a little bit of butter.

00:15:14What?

00:15:15Everyone's sniggering.

00:15:16I know.

00:15:16I don't know what's going on.

00:15:18Not me.

00:15:19Don't know what's going on.

00:15:20I'm not sniggering, sir.

00:15:21Can we keep it professional?

00:15:25If you want to make Luke's Mami Tsunami risotto at home, you can find the recipe at pbc.co.nk.

00:15:314 slash Saturday Kitchen or scan the QR code here and it'll take you straight to this dish.

00:15:36Right, what am I doing?

00:15:36So if you can dress the salad, plate the salad.

00:15:40I've got the focaccia on here.

00:15:41And now I'm just whipping in the butter towards the end.

00:15:45And another little thing to remember, I think 95% of an enjoyment of the dish is the last 5

00:15:50% of effort you put into it.

00:15:51I like that theory.

00:15:52I think people can spend too much time messing around with the spaghetti hoops and you just need to get

00:15:57them on the plate.

00:15:58What?

00:15:59That's what my wife always says.

00:16:00Sorry about the white page.

00:16:02Yesterday, in rehearsal, I diced these up really nicely.

00:16:04This morning, slightly less.

00:16:07Now they're just, I look like I've chewed them.

00:16:10Sorry about that.

00:16:10They look good.

00:16:11Right, so that's that.

00:16:12That's your charcuterie.

00:16:14I'm going to put some of these.

00:16:15So that's a new little thing that we've been doing recently is starting a little charcuterie company.

00:16:19So we're now producing end-of-life free-range sows and turning them into, this is called filarella, which is

00:16:28a little flower.

00:16:30We're in Italian, so it's pink peppercorn, which is a flower.

00:16:32Yeah.

00:16:33Not a berry.

00:16:35And it will...

00:16:36That's delicious.

00:16:37Goes so well with this.

00:16:39And then we take these anchovies with the garlic, the chilli, the vinegar.

00:16:43Do you lay them on top just in case people don't want them, or do you lay them on top

00:16:48for some other reason?

00:16:50No, I definitely, I think if you cook the anchovies, you lose the quality of the anchovy.

00:16:54And I think I like a little bit of curiosity to happen on the plate, so...

00:16:59Curiosity?

00:16:59As you eat it, you know, you get these little hits.

00:17:02Yeah.

00:17:04So would you not cook this type of anchovy?

00:17:06You'd rather...

00:17:07I prefer them.

00:17:08I either like them on bread with butter or just, you know, in a plate, but we're giving you both

00:17:13here, so...

00:17:14That heat will just aromatise the risotto with the anchovies.

00:17:18Aromatise?

00:17:19People love those.

00:17:20What's it called?

00:17:21Right, so this is the Unami Tsunami tomato risotto with a full cast of accomplishments.

00:17:27Beautiful.

00:17:28Well done, mate.

00:17:32A ripple of applause going on over there.

00:17:34Right, inbounds.

00:17:36There's your salads.

00:17:38There's your rice.

00:17:39Wow.

00:17:40There's some fish.

00:17:42So imagine the sun's just gone down.

00:17:45I have to say, I took a photo of this earlier.

00:17:48Because I want to recreate it, because it's the perfect thing.

00:17:53Where's our drinks?

00:17:53Right, Carmen, what have we got?

00:17:54Well, we have a gin basil smash.

00:17:57So, Luke's dish has so many wonderful flavours in it, so we needed something to complement it.

00:18:03So this has gin, it has lemon juice, it has a bit of sugar syrup, and a couple of basil

00:18:08leaves that have been smashed into it, shaken, and then you just top it with soda.

00:18:12It's refreshing, it's light, tomato and basil, it's a great pairing.

00:18:16You had lots of beautiful fresh herbs.

00:18:18Gin's going to give that botanical hit, which is really lovely.

00:18:21And Rav actually has a rosemary and botanical non-alcoholic version, so, again, it can be fully adaptable, so everyone

00:18:29can enjoy.

00:18:30But it's light, refreshing, what do you guys think?

00:18:32What's the gin?

00:18:33This is the M&S 20lb, which, trying to get a bottle of London Dry right now, 20lb, absolutely amazing,

00:18:41good steel, London Dry.

00:18:43Very delicious, very, quite dangerous, I see.

00:18:45Dangerous, doesn't taste like it's dangerous for them.

00:18:47No, it's like pop.

00:18:48Yeah, alcoholic, really nice.

00:18:50I really like that.

00:18:52How's the food?

00:18:54This is insane.

00:18:54Wow.

00:18:55It's great risotto, isn't it?

00:18:56I can't believe how much flavour there is in this risotto.

00:18:58Yeah.

00:18:58Just from those tomatoes.

00:19:00Yeah.

00:19:00It's acidic, it's so beautiful.

00:19:01And this time of year, you know, I really believe that soil and sunshine and the tomato make a difference.

00:19:05You know, by a supermarket grown in a greenhouse stuff, you know, go out and find soil and sun and

00:19:11put it into a risotto.

00:19:12It's beautiful.

00:19:12Delicious.

00:19:13Really lovely.

00:19:15Don't forget, you're in charge of what I cook at the end of the show.

00:19:17So, will you go for Sarah's idea of food heaven, a crusted salmon with whipped feta, whipped raw beans, loads

00:19:22of whipping going on there?

00:19:24Or do you prefer Stephen's idea of food heaven, Thai-style chicken noodle salad with bang bang jassine?

00:19:28Choice is yours.

00:19:29Log into the website now and have yours.

00:19:32Right, let's meander down the river now with Rick and he's enjoying the views of Bangladesh on his way to

00:19:37taste a unique beef curry.

00:19:38Take a look.

00:19:51Take a look.

00:20:04I'm proud of it.

00:20:14In the monsoon season, this would more resemble a lake with loads of small islands than a river.

00:20:21And that's what makes it so useful to the local people.

00:20:24The floodwaters bring with them more fertile soil and lots of sand which is collected by sand miners in their

00:20:32long, shallow boats.

00:20:33The water looks unusual because minerals in it make it a beautiful turquoise colour against the buff land.

00:20:40But life along its banks is not exactly easy.

00:20:44I was so struck by the contrast in this region of the world.

00:20:48I don't think I've ever seen anything like this in my travels.

00:20:51It's not on any tourist map.

00:20:54But I would really like to take a house here in this cool, sweet air and chill out.

00:21:01The miners bring their lunch with them.

00:21:03I suspect it's rice and if they're really lucky, maybe a bit of fish to keep them going.

00:21:24We've just stopped off here.

00:21:26I must say it looks like something sort of biblical out of the National Geographic magazine.

00:21:31They're actually taking stones from the riverbed and grading them by hand.

00:21:37I mean, back in the UK, you'd have a machine to do all this.

00:21:40Everywhere you go in Bangladesh, it's just amazing the amount of back-breaking labour that happens.

00:21:46What's this then?

00:21:48It's a beehive.

00:21:49They've just taken off a tree.

00:21:51Why have we got the bees as well then?

00:21:53Well, he hasn't got time to get rid of them.

00:21:55Once he gets home, they'll get rid of the bee and then take the honey out.

00:21:59You don't buy the honey with the bees then?

00:22:03But he's got a part of the honey here in his...

00:22:06From the hive?

00:22:07Yeah.

00:22:08And is that wild?

00:22:09It's not a...

00:22:10It's wild.

00:22:10It's not cultivated.

00:22:12He does get stung quite often.

00:22:13Yeah.

00:22:14But this bunch of bees are baby bees.

00:22:18Oh, right.

00:22:18They haven't really grown.

00:22:19They're steamed.

00:22:22Cameron has arranged for us to eat in a local restaurant.

00:22:25Well, he owns it, actually.

00:22:27Here, they cook a curry famous in Bangladesh.

00:22:30Well, these two very well-turned-out chefs are preparing beef shatkora.

00:22:36Now, I've just eaten a dish of beef shatkora, and I'm really looking forward to seeing how it's made.

00:22:41But what I do know is that the most important ingredient is this, the shatkora, which is a citrus fruit.

00:22:48Very like a grapefruit, which it resembles, but you can't eat it as a fruit, and it is unique to

00:22:57Silen, so we aren't going to get this dish anywhere else.

00:23:00So I'm already thinking, how am I going to recreate it back home?

00:23:03I guess I'll probably use a grapefruit.

00:23:05But apparently, this is not sliced and put into the curry till right near the end, so you get that

00:23:11lovely citrusy flavour in the finished dish.

00:23:17I'm just trying to work out what cut of beef it is here.

00:23:20It looks like blade or feather, but I think I'd use topside at home.

00:23:24I must say, it looks like they're making it for about 20 people.

00:23:29So, like most curries, they fry off sliced shallots, a whole heap of them.

00:23:34And when they're softened, in go the spices, in this case, cardamom, cloves, cassia leaves and cinnamon.

00:23:42Now, you're not going to get cassia leaves in the UK, or at least I don't think you can.

00:23:47So, maybe bay leaves, maybe curry leaves.

00:23:50And then some minced ginger, quite a lot of it, and then pureed garlic.

00:23:56I've noticed consistently through my travels in Bangladesh that they use minced up garlic.

00:24:02Next comes chilli powder and turmeric.

00:24:06Here they use powdered turmeric, elsewhere they use fresh.

00:24:09When in Bangladesh, they don't use fresh.

00:24:13He loosens it all up with some water from the rice pot.

00:24:17Now, salt and ground cumin.

00:24:19And then in goes the beef.

00:24:21I was half joking when I said it was for 20 people, but I think it was right on the

00:24:26money.

00:24:26Anyway, that cooks for at least two hours,

00:24:29or if it's Bangladeshi beef, a little bit longer.

00:24:32Then he adds tomato puree.

00:24:35I'm surprised he didn't use fresh tomatoes, because there's so many of them around in Bangladesh.

00:24:40And then ghee.

00:24:41That's a type of clarified butter.

00:24:45Now for the shatkoura itself.

00:24:47You only use the skin of the fruit, as it's so sour, and you cut it into little chunks.

00:24:53The rice for this dish is cooked inside a bamboo tube,

00:24:57but when it goes into the tube, it's mixed with coconut milk,

00:25:00so it's slightly sweet and sticky.

00:25:02If that rice cooked in a bit of coconut milk makes a pleasant change.

00:25:06But if I was doing this at home, I think I'd leave out the bamboo.

00:25:12Now it's time for the chunks of shatkoura to go in, to cook through until tender.

00:25:16And that's it.

00:25:19And by the way, I've discovered you can get shatkoura in the UK.

00:25:24If you ever see this on a menu at your local Indian restaurant, don't hesitate.

00:25:28It's lovely, and that shatkoura contrasts beautifully with a hot and slightly sweet curry.

00:25:38Well, just take a bit of this rice.

00:25:42And here we go.

00:25:48Well, boys, it's absolutely moja.

00:25:52That means delicious in the local lingo.

00:25:59You're all right.

00:26:00Thanks for that, Rick.

00:26:02I'm delighted to say Rick will be here in the studio with us next week

00:26:05with a bumper line-up of superstar chefs.

00:26:08Can't wait for that one.

00:26:09Right, now, Stephen, apparently you're a big vanilla ice cream fan.

00:26:13Yes, it's the best flavour.

00:26:14Is it?

00:26:15I love it.

00:26:16Good vanilla ice cream.

00:26:18You like coffee?

00:26:18Coffee-flavoured ice cream.

00:26:19So, guess what I've done.

00:26:21Boom.

00:26:22Thanks.

00:26:22Imagine this.

00:26:23So, this is ice cream, apparently.

00:26:25We're having a heatwave, obviously.

00:26:28So, what was that?

00:26:29Who's laughing?

00:26:30We are having a heatwave, three-day heatwave.

00:26:32The supermarkets are running out of ice cream.

00:26:34Are they?

00:26:35Yeah, apparently.

00:26:36Oh.

00:26:36So, it says here, I just read stuff.

00:26:38I'm not fact-checking this stuff.

00:26:41You speak to every supermarket.

00:26:42I mean.

00:26:43So, I thought we'd show you the easiest way to make ice cream.

00:26:48No-churn ice cream, so you can get that kind of cool fix.

00:26:51Right.

00:26:52So, I'm going to get on with this.

00:26:54And we're going to make Neapolitan ice cream.

00:26:56Yes.

00:26:56Just like the old days.

00:26:58So, we're going to do strawberry flavour, we're going to do vanilla flavour, and then we're

00:27:01going to do a coffee flavour, because you like that.

00:27:03Ordinarily, it would be chocolates.

00:27:05Anyway, right.

00:27:06So, I'm going to get on with this.

00:27:07So, double cream, pinch of salt.

00:27:11So, this is the base for it all.

00:27:13So, once you've got the base, then we're going to split it into three, and we're going

00:27:16to divide it up into flavours.

00:27:17This is exciting.

00:27:19Rab's a bit snobby about this.

00:27:22I'm using camp coffee.

00:27:23Oh, my God.

00:27:24Right.

00:27:25I remember this.

00:27:26Yeah.

00:27:27Do you remember this?

00:27:27No, what is it?

00:27:28You've been trying to get younger than me.

00:27:29You do remember this.

00:27:30I don't know.

00:27:31This says a lot about your upbringings.

00:27:33This is.

00:27:34This is.

00:27:34Well, we didn't have this, but our neighbour used to have this.

00:27:38Back in the 70s.

00:27:39Yes.

00:27:40Really?

00:27:40Yes, back in the 70s.

00:27:42I was born in the late 90s, so...

00:27:44As if, as if.

00:27:45Oh, my gosh, let me sniff this.

00:27:46Oh, that takes me back.

00:27:48Is it good?

00:27:49What is it?

00:27:49It's just, like, really weird.

00:27:51What do you do with it?

00:27:52It's like a coffee.

00:27:53Look, it's chicory and coffee.

00:27:54Yes.

00:27:55Thank you, Sarah.

00:27:56If they want to do a new ad campaign, I'm their girl.

00:28:00If anybody from camp is out there, please, yes.

00:28:03And I can't actually read the label.

00:28:04But anyway, this is amazing stuff.

00:28:06It's just very old-fashioned, weird thing.

00:28:09Love this.

00:28:09This is like the anti-rack.

00:28:10It's like an infomercial.

00:28:12It is, isn't it?

00:28:12You were so down on camp coffee.

00:28:14No, no, no.

00:28:14It has its place.

00:28:15It has its place.

00:28:16It's going to kick off.

00:28:17Oh.

00:28:18It has its place.

00:28:19In certain things.

00:28:48In the 70s.

00:28:50It has a cotton on the front.

00:28:51Sorry.

00:28:52Is he camp?

00:28:54Well, he is a big camp.

00:28:55Yeah.

00:28:57There's someone in his car.

00:28:58Right.

00:28:58I'm going to go with this.

00:28:59Yes.

00:28:59So basically, condensed milk, cream, recipes online, bit of vanilla.

00:29:04That's your base.

00:29:05I'm going to split this into three.

00:29:06Yeah.

00:29:06Strawberry puree in one, camp coffee in the other.

00:29:10And then we're going to layer it up in that Neapolitan fashion.

00:29:12Sandwich it between wafers.

00:29:14Stick it in some chocolate.

00:29:15Now, this chocolate is really clever.

00:29:17It's like one of the favorite things, which I'm sure you know, Sarah.

00:29:20Oh.

00:29:20Ice magic.

00:29:22Okay.

00:29:23Is that the stuff that you use the liquid and then you crack it with a spoon?

00:29:26Yes.

00:29:27Yes.

00:29:28This program is brilliant.

00:29:29Right?

00:29:29What else have you got for me from the 70s?

00:29:30Just nostalgia.

00:29:32Yes.

00:29:32So ice magic, I mean, I've said this many times on this show before.

00:29:36I, when ice magic first came out, I couldn't get out the science behind it.

00:29:40And it was like, which car?

00:29:40And I put it on my finger.

00:29:42Oh, yeah.

00:29:42To wait for it to set.

00:29:44And I was there watching Grange Hill for like an hour.

00:29:47Just waiting for this chocolate set.

00:29:49It only sets on cold things.

00:29:50Yeah.

00:29:51Right.

00:29:51So I've got that over there.

00:29:52Again, the authority.

00:29:53A bit of chocolate, a bit of oil.

00:29:56Dip it into that.

00:29:57It sets, goes nice and crisp.

00:29:59And then dip it into some coconut.

00:30:01Because I want to, I want to sort of recreate.

00:30:03Do you remember the oyster?

00:30:05Yes, of course.

00:30:06Which I don't think they make any.

00:30:07Oh, what are you doing?

00:30:08I was so young.

00:30:09I don't know what you guys are talking about.

00:30:11Oh, careful.

00:30:12It's like a really fancy.

00:30:14Shaked like an oyster.

00:30:15And it's just bougie.

00:30:16It's something you can't have.

00:30:17What do you do with it?

00:30:18You put your ice cream in it.

00:30:19Oh, I see.

00:30:20But it was not an oyster.

00:30:21It's not an oyster.

00:30:22You haven't lived?

00:30:22No, no.

00:30:23It's just, do you want to lose those cards?

00:30:25We're running out of time anyway.

00:30:26Oh, sorry.

00:30:26So let's talk about the truth.

00:30:28The truth.

00:30:31It's a comedy.

00:30:32Yeah.

00:30:32It's by a French writer.

00:30:34Yeah, Florian.

00:30:34And it's very hilarious.

00:30:36And it's about two couples.

00:30:37Sarah's married to Ardlow Hanlon.

00:30:39Yes.

00:30:39I'm married to Janie Dee.

00:30:41And we're a shenanigans.

00:30:41We can't really give too much away, can we?

00:30:43No, without spoiling the play.

00:30:44But I think anyone...

00:30:45Is it about affairs?

00:30:46Well, it is.

00:30:47Or is that a spoiler?

00:30:48It's about relationships.

00:30:49And also, I'll tell you what it's about.

00:30:51It's what we all consider to be the truth.

00:30:53You know when people say,

00:30:54well, I've just told a little white lie.

00:30:56We all have different ideas of what is acceptable.

00:30:59You know, and what one person might say,

00:31:01you can't not tell them that.

00:31:02Yeah.

00:31:02Someone else might say, you have to tell them.

00:31:04How do I look in this outfit, for example?

00:31:06What do you say?

00:31:06Do you tell the truth?

00:31:07Is that the only outfit you've got?

00:31:08Yes, it is.

00:31:09You look amazing.

00:31:10Yeah.

00:31:10That's how that works.

00:31:11That's how that works.

00:31:12So, yeah, it's about the lies we tell ourselves,

00:31:15we tell each other.

00:31:15And it is just...

00:31:16It's 90 minutes of hilarity.

00:31:19Of side-splitting hilarity.

00:31:20But I think people will recognise,

00:31:23I think, though,

00:31:24you can't be a human being and be alive

00:31:26ever having been in a relationship

00:31:28and not told some sort of little thing.

00:31:30Oh, yeah.

00:31:30Not me, obviously.

00:31:32This ice cream tastes great.

00:31:35Yeah, we'll see what your acting's like in a bit.

00:31:37Right, let's get a bit of coffee in this one.

00:31:39And, Stephen, what is it about your face that...

00:31:42My face?

00:31:43What is it about your face?

00:31:44What is it about your face?

00:31:44Oh, and break-ups and affairs and...

00:31:49I know, I know.

00:31:49I was in a play last year about a throuple.

00:31:51Ooh!

00:31:51And now I'm in a play where...

00:31:52Very well modern.

00:31:53Do you know what I'm saying?

00:31:54I just...

00:31:55I'm very cutting-edge.

00:31:56I'm very young and very hip,

00:31:57that's all I can tell you.

00:31:58I don't know,

00:31:59maybe it's something to do with mid-life

00:32:01and people are re-examining their relationships

00:32:03and what they're doing and where they've got to.

00:32:05I think that is true.

00:32:05That happens at a certain point in your life.

00:32:06You're a bit like,

00:32:07am I happy?

00:32:08What am I doing?

00:32:08Who am I with?

00:32:09Have I been kidding myself all this time?

00:32:11Yeah, yeah.

00:32:12We're all feeling like that, aren't we?

00:32:14Yeah?

00:32:15Are we looking at Michaela?

00:32:16I don't know.

00:32:17Does anyone need a hug?

00:32:20We're joking.

00:32:22We're joking.

00:32:22Yeah, in the split as well, I was.

00:32:24Yeah, exactly.

00:32:25That's what I was referring to.

00:32:25I can't keep my trousers on.

00:32:27What's wrong with me?

00:32:27What's wrong with you, man?

00:32:29You're a wrong'un.

00:32:29They did say,

00:32:30and obviously,

00:32:31Stephen Mangan will be in it for obvious reasons.

00:32:34I was like, oh, of course.

00:32:35Reckless.

00:32:36Right.

00:32:37Ice cream.

00:32:38Put it in the freezer for about 20 minutes.

00:32:40We did it yesterday.

00:32:41One layer at a time.

00:32:43Fingering.

00:32:43And there, yeah, if you like.

00:32:45The cream's gone a bit weird.

00:32:46Oaks at the camp.

00:32:47And then the,

00:32:50what's this called?

00:32:50Strawberry.

00:32:52And then do the same.

00:32:52And then the coffee.

00:32:54Right, so then that's over there.

00:32:57And then we're going to sandwich it.

00:32:58And it's going to be delicious.

00:32:59That is so nice.

00:33:01Right.

00:33:02So set it up overnight.

00:33:04Yeah, that is gorgeous.

00:33:06So,

00:33:06yeah.

00:33:07It's nice.

00:33:07I love a bit of camp coffee.

00:33:09I do.

00:33:09Come on.

00:33:10I know.

00:33:11I'm absolutely delighted.

00:33:12I'm going to order some immediate.

00:33:13To make camp coffee sexy again.

00:33:15Yes.

00:33:15Right, what are we talking about?

00:33:16Perhaps a place should be sponsored by camp coffee.

00:33:19I should do an infomercial at the beginning and at the end.

00:33:22You could smear it on your face.

00:33:23Yes.

00:33:38And then you keep going through and then you keep going through.

00:33:53And things are not what they seem.

00:33:55Nothing is what it seems.

00:33:56I think we should say there's constant twists where hopefully you'll be going,

00:33:59What?

00:34:00That kind of thing.

00:34:01Yeah.

00:34:02Quietly, obviously, because we'll be acting.

00:34:03Yeah, don't be too loud with your oohs and eyes.

00:34:06So where's it on?

00:34:08The Apollo Theatre, Shaftesbury Avenue.

00:34:09We start previewing on the 9th of June.

00:34:11We open our press night as the 24th of June and we run until the 12th of September.

00:34:15All righty.

00:34:16How about that?

00:34:17Who decides that it's going to be 14 nights?

00:34:2014 weeks, sorry.

00:34:21I think the people sit down and work out, if they pay Sarah Hadland's wages, we need to go for

00:34:2614 weeks.

00:34:26And after seeing this, they'll go, we'll just pay her in camp.

00:34:29Pay her in the office.

00:34:31But yeah, I think that's the perfect amount of time.

00:34:33Yeah, it's right.

00:34:34It's three months, about 100 performances.

00:34:37Yeah.

00:34:37Is that what it is?

00:34:38Something around that.

00:34:39I can't do the maths.

00:34:40Yeah.

00:34:41No.

00:34:41It's eight shows a week for 14 weeks.

00:34:43And I just think it's the perfect thing to come and see for, like I say, I build my nights

00:34:48at the theatre around start and finish times.

00:34:51I don't want to be, I do.

00:34:53Well, I like, I like to laugh and also I like to see plays where, you know, when you go

00:34:56and see a play or a film and the first five minutes you think, I know exactly how this is

00:35:00going to go.

00:35:01You do, will not have that with this play.

00:35:03That's so true.

00:35:04Yeah.

00:35:04Yes.

00:35:04That's so true.

00:35:05It will surprise you, will shock you, hopefully, as it goes through.

00:35:08I mean, when I heard there was no interval, I was like, where are you?

00:35:11But now are you coming round to this now?

00:35:13Yeah, but I quite like going out and then going home early.

00:35:17Yeah, exactly.

00:35:17Because I'm at that age.

00:35:18Yes.

00:35:19Or go out for a drink or queue up for Sarah's autograph at stage.

00:35:22Oh.

00:35:22And if you want to bring your bottles of camp coffee, yes, I will sign them.

00:35:27Well, actually, that could be people who could gift them to me.

00:35:29Yes, can I be gifted?

00:35:30Ice cream sandwich.

00:35:31Yes, please.

00:35:33Thank you, all right.

00:35:33Yes, please.

00:35:33So it doesn't even hit the plate there, didn't it?

00:35:35You're hungry.

00:35:36Too keen.

00:35:37Look at that.

00:35:38Right, so just to recap, your vanilla layer, about 20 minutes, your strawberry layer, about 20 minutes.

00:35:44Oh, that's so good.

00:35:45Your coffee layer, about 20 minutes.

00:35:47And then, no, you're not.

00:35:48No, you just leave it overnight.

00:35:50And it sets up.

00:35:51Pull it out of the fridge, let it kind of come up to room temperature.

00:35:53Just a little bit.

00:35:54Sandwich it, chocolate.

00:35:55And then you've got that oyster thing.

00:35:57Oh, my God, that's so good.

00:35:58Got it all around your face.

00:35:59I don't care.

00:36:00I love it.

00:36:03I know how to make nipples and ice cream.

00:36:06Gorgeous.

00:36:07Right, what do you want me to make at the end of the show?

00:36:09Will it be Sarah's idea of food heaven?

00:36:10Salmon with a pair of whipped dips.

00:36:13If so, I'm going to whip up some broad beans, some pure egg, and I'll whip up some feta and

00:36:17some yoghurt, some lemon.

00:36:18I'm going to top both with delicious dips with some salmon coated in honey mustard.

00:36:22A couple of pigs at the end of the show.

00:36:23And a selection of seeds.

00:36:25Or Stephen's food heaven, a vibrant Thai-style chicken salad.

00:36:29If so, I'm going to make a Thai-style crunchy veg and noodle salad.

00:36:31I'm going to coat it in some chilli dressing.

00:36:33I'm going to top the salad with poached chicken shredded down with a spicy peanut.

00:36:36Bang, bang, sang sauce.

00:36:38Are they not getting one?

00:36:39Yeah, we've got loads in the fridge.

00:36:41Choice is yours.

00:36:42Log on to the website now and have your say.

00:36:43I'm happy.

00:36:45Let's head round to Nigel's now.

00:36:47Nigel Slater, his full name.

00:36:49He's wrestling up two weeknight winners, starting with a classic combination you definitely want in your repertoire.

00:36:55Have a look.

00:37:01If there's one ingredient I think works particularly well with honey, it's duck.

00:37:07If there's no saint, then neither am I.

00:37:10Perhaps the most controversial ingredient of all is fat.

00:37:14I love it.

00:37:15Fat on a pork chop, fat on a piece of lamb.

00:37:20But the best one for me is duck fat.

00:37:22It's such a flavoursome fat.

00:37:28Place a couple of duck legs onto a fairly high heat to give them a bit of colour.

00:37:34I'm going to roast these in a really simple sauce with refreshing orange and lemon zest and a little ginger.

00:37:45I have a sort of personal philosophy about fat.

00:37:49I don't worry about the fat I can see.

00:37:51That wonderful white rim of fat on a piece of parma ham.

00:37:55Or the crackling on roast pork.

00:37:57I don't mind that.

00:37:59It's the hidden fat that I'm beware of.

00:38:03The stuff that you have to read the side of the packet to work out how much you're eating.

00:38:08For that, I'm going to add some honey.

00:38:14Hopefully, what we'll get is something quite crisp and slightly hot and citrus before we get into the juicy meat

00:38:21below.

00:38:25A sprinkling of salt will help the skin to crisp.

00:38:30They'll sit in a really hot oven for about half an hour.

00:38:34There's no way I'm going to waste my duck fat.

00:38:37This will come out next time I'm roasting potatoes.

00:38:42About halfway through cooking, when the honey's thickened, add a good squeeze of juice just to freshen the rich duck

00:38:50meat.

00:38:53And then I want something that is going to soak up all that flavour.

00:38:56I'm going to put some figs in.

00:38:58Figs are like little sponges.

00:39:00So you end up with something very soft and silky.

00:39:04Pop back into the oven for ten minutes to let all the flavours come together.

00:39:15It has a festive smell.

00:39:19It's all the citrus and the sweet things.

00:39:34It's truly, truly wonderful.

00:39:36It's citrusy.

00:39:38And there's a tiny little peck of peat from the ginger.

00:39:42But it's sumptuous as well.

00:39:44From the honey and from the duck fat.

00:39:47Everything comes together.

00:39:49Gorgeous.

00:39:50They're really gorgeous.

00:39:55There's something quite medieval about this juicy, firm meat and its sticky honey glaze.

00:40:02And don't be shy to pick it up with your fingers, either.

00:40:16Sometimes, when I can't decide if I want to be healthy or indulgent,

00:40:20I dream up a way of getting both onto the same plate.

00:40:24It all depends how good or bad I've been during the week.

00:40:28Tonight is one of those suppers.

00:40:30A big plate full of saintly, lush, crisp greens served with a silky cream sauce.

00:40:38Sometimes I open the fridge and it's like looking into a greenhouse.

00:40:41It's just full of stuff.

00:40:43All of which I've bought because it's so lush and verdant.

00:40:48Peas are always the favourite.

00:40:50The pods are really waxy.

00:40:52Just brilliant green.

00:40:54There truly isn't anything wrong with frozen peas.

00:40:56I just like fresh ones.

00:40:58The fact that I can pop them.

00:41:01Cooking isn't just about the end product.

00:41:04It's about getting away.

00:41:05And it's about the little pleasures of cooking.

00:41:09And potting peas is one of them.

00:41:13I've also got some crunchy French beans,

00:41:16which will get a very quick dunk with my peas in plenty of boiling water.

00:41:23When I was a kid, I never liked broad beans.

00:41:26I used to push them to the side of my plate.

00:41:28And then I found that what I really didn't like about them

00:41:31was the papery skin on the outside.

00:41:34The vivid green bean inside, I loved.

00:41:38I love all the flavours of these veg.

00:41:41They just ooze goodness.

00:41:47If you're going to skin your beans, now's the time to do it.

00:41:51Just split the skin and press.

00:41:54Out they come.

00:41:55Baby spinach finishes this off beautifully.

00:41:58This is good.

00:41:59But it's also incredibly healthy.

00:42:02It's almost puritanical, it's so healthy.

00:42:05I want to dress it with something that's really quite creamy.

00:42:10Quite luxurious.

00:42:12And I know just the dressing.

00:42:14With mild mustard, sharp lemon juice,

00:42:18a pinch of salt,

00:42:19a trickle of olive oil and parsley.

00:42:24Just a few of those leaves.

00:42:26Absolutely no stems.

00:42:27I think it's chopped quite roughly.

00:42:32Then, a rebellious and indulgent helping of naughty cream.

00:42:36I just want a contrasting texture to the crisp veggies.

00:42:42Mustard and cream works a treat.

00:42:46Parsley and cream like each other.

00:42:48Some parsley sauce.

00:42:53This to me is the best of both worlds.

00:42:55It's my incredibly healthy portion of five a day.

00:43:01But it's also got a touch of luxury.

00:43:18It's a very saintly meal.

00:43:21Of crisp greens.

00:43:23Very freshly cooked.

00:43:24Very vivid.

00:43:25And then,

00:43:26that naughty double cream.

00:43:29Slightly sinful.

00:43:31But oh so gorgeous.

00:43:37Slightly sinful.

00:43:39A little bit gorgeous.

00:43:40This guy.

00:43:42Right, still to come,

00:43:43Ravneet Gill brings together the tart zing of gooseberries

00:43:45with the sweet floral notes of elderflower

00:43:47to create a perfect springtime pavlova.

00:43:50And what do you want me to make at the end of the show?

00:43:51Would it be Sarah's idea of food heaven,

00:43:53crusted salmon with whipped foods?

00:43:55Or do you prefer Stephen's idea of food heaven,

00:43:58Thai style chicken noodle salad with bang bang dressing?

00:44:01Choice is yours.

00:44:01Log into the website now and have your say.

00:44:03Right, Murph, so today is bring your mate to work day.

00:44:07It is.

00:44:08So you've chosen Dan.

00:44:10Dan, he's on work experience.

00:44:10Say hello to Dan, everyone.

00:44:12Hi, Dan.

00:44:13If you do well today, Dan, you might get the job.

00:44:15I wouldn't say mate.

00:44:18Colleagues.

00:44:18Just pay me.

00:44:19Colleagues, yeah.

00:44:19Don't thank me.

00:44:20I'm not your mate.

00:44:21Just pay me.

00:44:22Right, so Dan, you're going to be running backwards and forwards.

00:44:26Yes, yes.

00:44:26Out to the car park.

00:44:28That's right, yeah.

00:44:29Out the back.

00:44:29He is barbecuing out there.

00:44:30He's not checking on his car.

00:44:32Yeah, yeah, yeah.

00:44:32He's going out for a second.

00:44:33So you're going to be doing that.

00:44:35Murph, what are you doing in here?

00:44:36Right, so we're going to be doing a lovely yeast extract basted sirloin.

00:44:40Well done.

00:44:41I've been told.

00:44:42I've been told.

00:44:43So yeast extract sirloin.

00:44:45We're going to do a lovely white sauce broccoli.

00:44:48So Dan, if I get you on the white sauce now, mate.

00:44:50Yeah.

00:44:50So we've got, basically, this is based off an Alabama white sauce.

00:44:53Okay.

00:44:54But we've given it a British twist.

00:44:56And what's our British twist in there, Dan?

00:44:59It's salad dressing.

00:45:00Carl, throw your heart into this, Dan.

00:45:01No one likes salad dressing.

00:45:03But salad cream, innit?

00:45:04Or salad cream, yeah, yeah.

00:45:05It's just, it's just a...

00:45:06What's wrong with salad cream, Dan?

00:45:07Well, it's back from when your man used to make it, wasn't it?

00:45:09Like, I don't know, I just don't like the taste of it.

00:45:11It's just weird.

00:45:12Okay, right, you crack on with that, man.

00:45:13We're keeping the retro theme going.

00:45:15Yeah, yeah, yeah.

00:45:15Is what we're trying to do with the salad cream.

00:45:16So that's all we had in the 80s.

00:45:18We didn't even have mayonnaise until the 90s.

00:45:19I love a bit of salad cream.

00:45:21Yeah, it's good, man.

00:45:21And it works really well in that sauce.

00:45:23It, like, gives it a nice bit of zinginess.

00:45:24So what I'm doing here is I'm making our yeast extract butter.

00:45:29So some people don't like yeast extract.

00:45:31Some people love it.

00:45:32Some people hate it.

00:45:33Yeah, to them it's like yeast extract.

00:45:35Bye, mate.

00:45:39I've been strictly told about that.

00:45:41So you can get in trouble.

00:45:42It is funny.

00:45:43Yeah, so we've got some butter in there.

00:45:45We've got our yeast extract.

00:45:46And that's just going to give a good bit of umami to it as well.

00:45:50Now, I haven't gone mad.

00:45:51This is, uh, well, it's our basting brush.

00:45:53It's like a, it's like a witch doctor.

00:45:55It is a bit witch doctor.

00:45:56It's like a tickle stick.

00:45:58Let's not go there.

00:45:59Yeah.

00:46:00So we've got some rosary in there.

00:46:01It's not the 70s anymore.

00:46:02We've got some thyme in there.

00:46:03We're going to use that for basting our steak with the Marmite butter.

00:46:07So, yeah, so then we're going to want you to do a British chimichurri.

00:46:10Okay.

00:46:11So obviously we love chimichurri, don't we?

00:46:12Oh, it's the best steak sauce.

00:46:13Yes.

00:46:14But we wanted to do, like, a British version.

00:46:16Not Argentinian.

00:46:17Yeah, so we've got parsley in there.

00:46:19We've got some red onion.

00:46:20We've got some garlic.

00:46:21Some red wine vinegar.

00:46:23Some rapesadal.

00:46:24But then what's making it British is we're going to add some English mustard to it.

00:46:27Okay.

00:46:28Instead of the chilli flakes.

00:46:29Yeah, yeah, exactly.

00:46:30Okay.

00:46:30So that's going to make it sort of, like, just give that sort of British feel to it as well.

00:46:33Righto.

00:46:34Okay.

00:46:35Right.

00:46:35So let's talk about this steak.

00:46:37Yeah.

00:46:38So steak, we've got a lovely 500 gramme sirloin steak.

00:46:40We always sort of say instead of getting two, like, thin steaks, just get one big one and share it.

00:46:45Because you're going to get a better crust on it, less chance of you over cooking it.

00:46:48And you can just chuck it in the middle of the table and all sort of share it.

00:47:01Yeah, yeah.

00:47:01It's more fun.

00:47:03It's more sort of communal, like a barbecue should be.

00:47:20Nice.

00:47:20Steak sucks it back in.

00:47:21So it ends up seasoning the entire steak.

00:47:23So 100% dry brines the way.

00:47:24So, Dan, you've got your sauce ready yet?

00:47:26Yeah, yeah, man.

00:47:26Everything in there.

00:47:27So we've got in that sauce, we've got our salad cream, we've got some mayo, we've got some thyme, we've

00:47:31got some sage.

00:47:32Yeah.

00:47:32And we're going to take that outside to the barbecue.

00:47:34We're going to chuck the broccoli into the sauce and then grill it with the sauce.

00:47:37Okay.

00:47:38And we're going to sear that steak off.

00:47:39And we've seen Sam and Shauna do Alabama sauce before with a whole chicken.

00:47:44So what would traditionally, was it buttermilk?

00:47:47Yeah, buttermilk you can put in there, anything sort of oregano sort of thing.

00:47:51So American Ballpark mustard is pretty good in there as well.

00:47:54But we've tried to give it that sort of like British twist.

00:47:56Nice.

00:47:56Thyme and sort of sage and those sort of things.

00:47:58Nice.

00:47:58So right, well, Dan's going to sear that steak off on the barbecue.

00:48:01Yep.

00:48:02Bye, Dan.

00:48:03Bye.

00:48:04Don't set anything on fire.

00:48:06Again.

00:48:06Right.

00:48:07And then the other tip we're going to do is season in the chopping board.

00:48:10Right.

00:48:11Now let's talk about this because it sounds a little bit nuts.

00:48:13But there's a reason behind it.

00:48:15Yeah, it is.

00:48:15So obviously we all season our steaks.

00:48:17And this is something we saw a guy called Adam Perry Lang do.

00:48:20He's an amazing barbecue chef.

00:48:21And it's the idea of seasoning the chopping board.

00:48:24So what we've got, first of all, we've got some smoked oil on there.

00:48:27But you could use like whatever.

00:48:28You could use rapeseed oil.

00:48:29You could use virgin, whatever you want to do.

00:48:31We're going to get some rock salt on there like that.

00:48:34Then we're going to take our onion.

00:48:36I'm going to grate some onion.

00:48:38And again, you're just thinking of whatever goes with what you're cooking.

00:48:41Okay.

00:48:41You know, if you were doing lamb, you could chuck some mint on it.

00:48:44You could chuck some lemon zest.

00:48:45Whatever.

00:48:45You can sort of, your chance to get creative really.

00:48:47And then we're going to take a bit of the garlic clove over the top.

00:48:52Over that.

00:48:52And then what's going to happen is when that steak gets put on here, because it's still

00:48:55going to be warm, it's going to sort of wake all these flavours up.

00:48:58So I'm going to get our basting brush.

00:49:00And this will be the brush that, ideally, you want to use the one that obviously you've

00:49:03brushed on the meat.

00:49:04So it's got those sort of meat juices and our yeast extract on there.

00:49:07So I'm going to chop those herbs up through it.

00:49:09Okay.

00:49:10Interesting, you're using rapeseed, not olive oil.

00:49:13Is that sort of, you know, British farmers?

00:49:16Yeah, it's sort of good.

00:49:17Like I said, you know, it's a whole sort of cookbook we've done now, sort of the Great

00:49:20British Barbecue.

00:49:20So we are trying to be, you know, use as much sort of local produce.

00:49:23And this smoke tool gets done by a guy called Tubby Tom.

00:49:25He makes this for us and he smokes.

00:49:27Hang on, let's have a look at Dan.

00:49:28Where's Dan?

00:49:29There he is.

00:49:31Look at him.

00:49:31Yeah, he's quite happy, isn't he?

00:49:32Look at his little face.

00:49:33Oh, so that's the brush.

00:49:34Right, I got it.

00:49:35Yes, that's the brush.

00:49:35And so what we do, every steak, I think, steaks require two stages of cooking, yeah?

00:49:39One hot bit where you're searing it and then a low bit where you cook it low.

00:49:43And you can do it either way around.

00:49:44You can start off cooking the steak on low temperature and then move to a high sear.

00:49:47But as long as it's got one bit which is hot, one bit which is a lower temperature,

00:49:51you're going to get a really good cooked steak.

00:49:53This recipe, sitting on your boat.

00:49:54Carmen's got the boat out of there.

00:49:56You, the Beefy Boys Great British Barbecue, which I'm absolutely loving.

00:50:00It is making me want to get the whole family outside and grill up some meat.

00:50:04And can we just say, that is like a party platter of the Lord's.

00:50:11Party platter.

00:50:12How delicious does this look?

00:50:13There's a lot of meat on that platter.

00:50:15I had one of those at your...

00:50:17What do you think, Luke?

00:50:18It was delicious.

00:50:20I like this.

00:50:20I like the fact you've taken something that's traditionally braised, the shank,

00:50:24and it's called the Thor's Hammer here.

00:50:27And you've done a long, slow smoke, I presume,

00:50:30and it comes with mac and cheese, which everybody loves.

00:50:33So I think that's great.

00:50:34We finish it by sort of confying it in beef dripping as well,

00:50:37so that's the last stage.

00:50:39It's kind of like a smoke and a braise with that one.

00:50:41It's sort of like a barbecued heart attack.

00:50:43Yeah, you're getting ganked if you have that.

00:50:45It's also a great step-by-step manual for someone

00:50:47who's maybe not the most confident in barbecuing.

00:50:50100%.

00:50:50I'm learning so much just flicking through it, and it just looks gorgeous.

00:50:53Oh, thank you.

00:50:54And we tried to write it so it could be like,

00:50:56if you know barbecue really well, you're going to get something out of it,

00:50:58but if you're new to it, you're going to be able to learn.

00:51:00Is that something you take to Chingford?

00:51:01Yeah, I'd take it home, actually, because I'm not a confident barbecuer.

00:51:05I'd like to be.

00:51:06I mean, Matty will be after this.

00:51:08But different recipes, like naan, tikka masala,

00:51:11things that you wouldn't necessarily think in a barbecue book,

00:51:14I like that.

00:51:15It's got some good variety, something for everyone.

00:51:17Yeah, yeah.

00:51:18Dan's back, everyone.

00:51:19He's back.

00:51:20Right, so we've got our chimichauri.

00:51:22Yeah, thank you, Dan.

00:51:24So the next step with our chimichauri, and this is really important,

00:51:26is this hot coal?

00:51:27Yep.

00:51:27Tom, are we on this?

00:51:28Let's have a look.

00:51:29Okay, hopefully this works.

00:51:30Watch this.

00:51:31Which one, do you reckon?

00:51:32That one.

00:51:32That one, yeah.

00:51:34And we're going to drop that in there,

00:51:35and what's going to happen, that smoke's going to come off,

00:51:37and then we, yeah, trap it in.

00:51:38Top on.

00:51:39Yeah, and we want to give that, like, a minute, 30 seconds,

00:51:41just to sort of give, it's going to smoke, those herbs and everything.

00:51:46So it's going to have a real, like, subtle sort of smokiness.

00:51:48That's very cool.

00:51:49And it looks cool as well.

00:51:50Yeah, it does look cool.

00:51:51Right, now we're going to deal with that smoking,

00:51:52we're going to get our steak, right?

00:51:54Yeah.

00:51:54We're going to put that on top,

00:51:55and we're going to start just turning it over

00:51:57in that sort of, that mixture of the onions and the garlic and the oil.

00:52:01And as we turn it over, then we're going to slice it up, right?

00:52:05And once we've sliced it, then we want to toss those slices.

00:52:08What sort of temperature would you take that?

00:52:09A lot of people have got meat probes these days.

00:52:11Yeah, yeah, I'll get one.

00:52:1250, 50, 52, yeah, then sort of a little bit of a rest

00:52:16that's going to keep on cooking.

00:52:17I think that's the other thing to remember,

00:52:18is that it'll keep going up during resting.

00:52:20Sure.

00:52:21So always pull it off just a little bit below what you want to do, right?

00:52:24OK, so we've got our steak there,

00:52:25and what we're going to do is we're going to toss that steak all up in that oil.

00:52:28Wow.

00:52:28All those seasoned herbs, all that garlic,

00:52:31we're just going to get it all around it,

00:52:32and it's just going to help season everything.

00:52:35So, right, then we're going to chuck our broccoli on there.

00:52:37You've got some of the white sauce, Dan?

00:52:37Yep, I've got some of the white sauce.

00:52:38It's a lovely thing to do because the meat will obviously sort of,

00:52:42you know, give off a lot of meat juices.

00:52:44That's going to mix with all that board business,

00:52:47all those gabins there.

00:52:48Yes, if you've got some, like, resting juice,

00:52:50you want to pour that over the top.

00:52:51And the broccoli is getting more of that...

00:52:54More of the white sauce.

00:52:55White sauce.

00:52:55Yeah, to, like, finish it off,

00:52:56and then we'll take a little bit of our smoked chimichurri.

00:52:58Right, you crack on with that.

00:52:59If you want to fire up the barbecue this weekend,

00:53:02you can find the Beefy Boys recipe at bbc.co.uk

00:53:04forward slash at the kitchen or scan the QR code,

00:53:06and it'll take you straight to the dish.

00:53:08There you go.

00:53:08Nice, I love that smoky smell.

00:53:10Right, are we done, boys?

00:53:11Yeah, that is done, mate.

00:53:12Yeah, yeah.

00:53:12Well done.

00:53:13Well done.

00:53:14We're running around there.

00:53:15It's a very hot day.

00:53:16Right, remind us what we've got.

00:53:18So, we've got our yeast extract-baseded sirloin.

00:53:21Yeah, well done.

00:53:22We've got some roasted tomatos,

00:53:24we've got our broccoli in the Herefordian white sauce,

00:53:26our smoked chimichurri,

00:53:28and then we've got our beautiful board dressing on that as well.

00:53:30Triumph.

00:53:35A little food dance going on from Sarah over there.

00:53:38Right.

00:53:40Can I...

00:53:41Wow.

00:53:42Do you want to pass it on?

00:53:44Take some, pass it on.

00:53:45Don't be greedy, Sarah.

00:53:46Pass it around.

00:53:47Right, what have we got, Carmen?

00:53:49Matt, I have your whisked sodas on the counter.

00:53:53Thanks.

00:53:53This is the ultimate steal.

00:53:55I think people think that whiskey is more of a winter spirit,

00:53:58but that is definitely not true.

00:54:00This is a Toki Suntori whiskey.

00:54:03It's a blended Japanese whiskey.

00:54:05It's 28 pounds from Waitrose right now,

00:54:08which is amazing.

00:54:09It's refreshing.

00:54:10Now, your dish has so many lovely smoky flavors,

00:54:13so we didn't want to go with a smoky whiskey.

00:54:16This has got, like, some green apples,

00:54:18some fresh fruit on it,

00:54:19a subtle hint of vanilla.

00:54:21You know when you go to the bourbons

00:54:22or a little bit more sweeter?

00:54:24Yeah.

00:54:24This is really fresh,

00:54:25and you've got a little bit of thyme

00:54:27as well as a zest of some lemon on there,

00:54:30which is going to lift it, lengthen it.

00:54:32It's light.

00:54:33It's refreshing.

00:54:34Very much the summer kind of weather.

00:54:35That's both summer.

00:54:36I love a whiskey and soda.

00:54:37Also, fun fact,

00:54:39Churchill won us a war drinking whiskey and soda.

00:54:42Really?

00:54:42Yeah.

00:54:43He used to flavor his water with a little bit of whiskey.

00:54:45One hand behind his back as well.

00:54:47Right?

00:54:47Yeah, come on.

00:54:49Also, Carmen, well done on not too many garnishes.

00:54:51Well, you could even use some of your,

00:54:53uh, the basting brush.

00:54:55Yeah.

00:54:56Yeah, yeah.

00:54:56And I see you can take this, like,

00:54:57basic steak with it.

00:54:59Yeah.

00:54:59I'm putting a greasy old, greasy old basting brush

00:55:02in my knife.

00:55:02Got all your juicy flavors.

00:55:04Um, how is the food going down?

00:55:05I love that broccoli.

00:55:07The fact that you put it in the marinade

00:55:09and then grilled it has kept it moist,

00:55:10because broccoli can go a bit dry

00:55:12once the barbecue is.

00:55:13It's really good.

00:55:14It gives you that tang, doesn't it?

00:55:15That sour cream really good.

00:55:16And the chimichurri in rehearsal,

00:55:18you've changed the way I'm going to buy

00:55:19bigger steaks now, definitely.

00:55:21I'll do it.

00:55:21Yeah, yeah, yeah.

00:55:22Always go for that fatter steak.

00:55:23Get a big crust in it,

00:55:24keep it lovely juicy and pink in the middle.

00:55:26Very nice.

00:55:26It's just so much flavor.

00:55:27It's so much flavor.

00:55:28Yeah, wow.

00:55:28Go on, boys.

00:55:29Cheers.

00:55:30What a success.

00:55:31That's gone down well.

00:55:33Right, let's catch up with Marcus now,

00:55:35and he's celebrating his love of almonds

00:55:36with a summertime salad,

00:55:38perfect for eating on a rooftop,

00:55:40in Provence.

00:55:41All right for some, Marcus.

00:55:53I am inspired by those almonds

00:55:56and want to create something savory

00:55:58to balance out all the sweet.

00:56:01So I'm making a simple dish

00:56:03that not only uses almonds

00:56:04in an exciting way,

00:56:06but also celebrates a vegetable

00:56:08that we all know back home.

00:56:11Cauliflower salad

00:56:12on a bed of creamy almond hummus.

00:56:16Cauliflower.

00:56:17It's cheap.

00:56:18It's cheerful.

00:56:19I'm going to show you

00:56:20two very interesting ways

00:56:22to elevate this humble vegetable.

00:56:24I'm going to do a little bit of roasting

00:56:25and some pickling.

00:56:27Very, very simple.

00:56:31So, cut straight through.

00:56:34I quite like serving these inner leaves.

00:56:36They're absolutely delicious.

00:56:38They're actually quite tender.

00:56:39You must treat them like a salad leaf.

00:56:41I'm just going to cut those off.

00:56:43I'm going to reintroduce those

00:56:44a little bit later.

00:56:46Also, one of the things

00:56:48we're doing a lot more of

00:56:48is using the stem

00:56:50that wraps around the cauliflower.

00:56:51They're also good for using in salads,

00:56:53great for grating.

00:56:55Almost you can use those

00:56:56like you would make a coleslaw.

00:56:57It's absolutely delicious.

00:56:58So, you don't need to throw them away.

00:57:00Put those to one side.

00:57:02Then, simply break the cauliflower

00:57:04into florets.

00:57:06So, I've just taken off some florets

00:57:07and I just want to get some charring

00:57:09onto some of these round ones

00:57:11and I've cut some of them in half

00:57:13so that I can get some charring

00:57:14on the inside too.

00:57:16What I'm going to do

00:57:17is just drizzle a little bit of oil

00:57:19before it goes onto the grill.

00:57:22Season with salt, pepper

00:57:24and some cumin seeds

00:57:25for a nutty, earthy flavour.

00:57:28Along with any fresh

00:57:30or dried herbs you like.

00:57:31I'm using thyme.

00:57:33Give it all a toss

00:57:34and set aside.

00:57:37Got my pan on here.

00:57:38I'm just going to make

00:57:38a little pickling liquid.

00:57:40A little bit of white wine vinegar.

00:57:42A couple of spoons of sugar.

00:57:46Remember, a pickling liquid

00:57:48is a sweet and sour vinegar.

00:57:50Be sour.

00:57:51Sugar, be sweet.

00:57:52I'm just going to throw in

00:57:53a few cloves.

00:57:56The most important thing

00:57:57about the pickling liquid

00:57:58is bringing it up to the boil first

00:57:59before you put that on top

00:58:00of your vegetables.

00:58:03While that comes to the boil,

00:58:05prepare the rest of the cauliflower.

00:58:08Just nice slithers.

00:58:10You've got a little mandolin at home,

00:58:11you can slice it on the mandolin.

00:58:12I just quite like to do it by hand.

00:58:15If you want to,

00:58:16you can also just do

00:58:17a little slice of the core.

00:58:20So normally we throw this bit away

00:58:22but actually it's just as tasty

00:58:24as the cauliflower florettes themselves.

00:58:27Pour over the hot liquid

00:58:29and leave to pickle

00:58:30while you've finished preparing

00:58:31the rest of the salad.

00:58:33Right.

00:58:34Now I can get my cauliflower

00:58:35onto the barbecue.

00:58:39There you go.

00:58:43Cauliflower's on the barbecue

00:58:44because I haven't got an oven up here

00:58:45but it's quite an easy thing to do.

00:58:47As I had them in the tray,

00:58:48just put them into the oven,

00:58:49200 degrees C,

00:58:5110, 15 minutes

00:58:52until they're nice and brown.

00:58:54Roasted cauliflower.

00:58:57A little bit of colour on them.

00:58:58Keep turning them around.

00:59:00You're just looking for

00:59:01those little bits of chard goodness

00:59:03just around the outside there.

00:59:06I just love that nutty flavour

00:59:07that you get

00:59:08when you put it onto the barbecue.

00:59:14Just crush up

00:59:15some cumin seeds in my hand.

00:59:21And I'm just going to cover that

00:59:22with some tinfoil.

00:59:24And the residual heat

00:59:27just gently cook them through.

00:59:31Now for an interesting way

00:59:32to make the most

00:59:33of my Provencile almonds.

00:59:35So for the base

00:59:36of the cauliflower dish

00:59:37I'm going to make a hummus

00:59:38using chickpeas as the base

00:59:40but into that

00:59:40I'm going to put some

00:59:41of these beautiful almonds

00:59:42just for a little bit of texture.

00:59:44So put your drained chickpeas

00:59:46in a blender.

00:59:50Some tahini paste.

00:59:53Put some almonds in.

00:59:57You could use blanched

00:59:58or sliced almonds

00:59:59but I find they're less expensive

01:00:01if you buy them

01:00:02with the skin still on.

01:00:03The more processed

01:00:04the nuts are

01:00:05the more they cost.

01:00:06So if you can buy them

01:00:07with the skin on

01:00:09it's fine.

01:00:11A bit of olive oil.

01:00:13Lid on.

01:00:17And give it a good blitz.

01:00:19Hummus is one of the

01:00:20quickest dips you can make

01:00:21using all

01:00:22store-covered ingredients.

01:00:25Right.

01:00:26Have a little look at this.

01:00:28Beautiful.

01:00:30It's gently soft.

01:00:32Lovely char.

01:00:33Perfect.

01:00:35Right.

01:00:35Beautiful hummus.

01:00:37Lovely consistency.

01:00:39We're pretty much good

01:00:40to dress now.

01:00:40Put hummus onto our plate.

01:00:47And spread that around.

01:00:50Be generous.

01:00:54All we need to do now

01:00:55is just put all the cauliflower

01:00:57and just dress it

01:00:58however you like.

01:01:02And then the beautiful picture

01:01:04just starts to come together.

01:01:06Just put a little

01:01:08crunchy cauliflower

01:01:09flex in between.

01:01:11It's simple.

01:01:12It's humble.

01:01:13It's just dressed

01:01:14a bit differently.

01:01:17But why not show off

01:01:19when you get the chance.

01:01:22And just for a bit of colour

01:01:23a few chives

01:01:24just to go on top.

01:01:27An additional flavour.

01:01:30A few leaves.

01:01:32And we're using

01:01:33every bit

01:01:34of the cauliflower.

01:01:36A little splash of oil.

01:01:39And just to finish it off

01:01:41just chop up

01:01:42a couple of almonds.

01:01:44Just roughly.

01:01:49Roasted and pickled

01:01:50cauliflower salad

01:01:51with a new take

01:01:52on a classic hummus.

01:01:55A simple healthy way

01:01:56to celebrate the almond

01:01:58and balance out

01:01:59all those sweet treats.

01:02:04There we have it.

01:02:05Absolutely delicious.

01:02:07Looks fantastic.

01:02:16Thanks for that Marcus.

01:02:17Right.

01:02:18The website vote is closed

01:02:19and we can soon find out

01:02:20whether it's Sarah

01:02:21or Stephen

01:02:21getting stuck

01:02:22into their food heaven

01:02:24in just a bit.

01:02:25Right Rav.

01:02:26Make me a pav.

01:02:27Right.

01:02:27So we're going to start

01:02:28with the egg whites

01:02:28in a bowl.

01:02:29Yeah.

01:02:30So you know the rule.

01:02:31Clean bowl.

01:02:32Egg whites.

01:02:32No yolks in there.

01:02:34I've started whipping them

01:02:35with some white wine vinegar.

01:02:36And the trick

01:02:37before you add your sugar

01:02:38is that it should

01:02:38kind of look like a meringue

01:02:39before the sugar goes in.

01:02:41Okay.

01:02:41So I've just been

01:02:42whipping them gently

01:02:43because if you're in a rush

01:02:45don't just rush

01:02:46because you'll get

01:02:46an unstable structure.

01:02:48You've got to go slow.

01:02:49Get it to frothy point.

01:02:50What's the vinegar doing?

01:02:51It's just helping

01:02:52with the building

01:02:54the structure initially.

01:02:55Science.

01:02:55But if you don't have

01:02:56white wine vinegar,

01:02:57lemon juice,

01:02:58cream of tartar,

01:02:59it can all go in replacement.

01:03:00Okay.

01:03:00And then you're just

01:03:01going to gradually

01:03:01add the sugar in

01:03:02and keep that whipping.

01:03:04Okay.

01:03:05I mean you say gradually.

01:03:06Gradually,

01:03:07but we don't have

01:03:07that much time.

01:03:08But it does work.

01:03:09They are kind of foolproof

01:03:10if you've made a million

01:03:12like I have.

01:03:13Er, gooseberries?

01:03:14Gooseberries.

01:03:15So I'm going to do

01:03:16a little bit of like

01:03:17a very quick gooseberry compot.

01:03:19These are frozen

01:03:21because I love frozen fruit.

01:03:22Especially for things

01:03:23like pavlovas.

01:03:24Yeah.

01:03:25You can get these cheaper

01:03:26and you can get these

01:03:28in garden centres.

01:03:29I know this.

01:03:30Sometimes you know

01:03:31you get like a frozen

01:03:32aisle in a garden centre.

01:03:33No, I didn't have this

01:03:36amazing.

01:03:37Do you not go to

01:03:39garden centres, Sarah?

01:03:40I can't be across

01:03:41everything.

01:03:42And I think you might

01:03:43have a very posh

01:03:44garden centre.

01:03:46That was just like

01:03:46a frozen fruit thing

01:03:47in a garden centre

01:03:48near me.

01:03:49Right, Tom?

01:03:50You know what I'm

01:03:50talking about?

01:03:51Excuse me,

01:03:52where's the gooseberry

01:03:53aisle?

01:03:54It's like

01:03:55raspberries and gooseberries

01:03:56and blackcurrants

01:03:57and blackberries

01:03:58and just frozen fruit

01:03:59in a garden centre.

01:04:00No, no.

01:04:01They're much easier

01:04:02to handle.

01:04:02talking about at home.

01:04:03Right, anyway,

01:04:04enough about that.

01:04:05Bit of lemon juice,

01:04:06bit of elderflower

01:04:07cordial in there

01:04:08and some sugar.

01:04:09And they cook so

01:04:10quickly, six minutes.

01:04:11OK.

01:04:12Right, let's talk

01:04:13about this cream.

01:04:14I'm a bit nervous

01:04:15about this cream

01:04:16because it's whipping

01:04:17instantly under the heat.

01:04:18You know what I would do?

01:04:18I'd whip the cream

01:04:19with the condensed milk

01:04:20first and then let's

01:04:21add the milk powder

01:04:22at the end.

01:04:23Oh, OK.

01:04:24Now talk about,

01:04:25let's talk about this.

01:04:26So the,

01:04:27why have you got milk

01:04:28powder going on

01:04:30in here?

01:04:30Well,

01:04:31at this time of year,

01:04:33cream notoriously splits.

01:04:34It's so hot.

01:04:35Yeah.

01:04:36And what it does

01:04:36is it just helps

01:04:37to bind it

01:04:38so that you don't get

01:04:39that almost like

01:04:39water leakage

01:04:40from the cream.

01:04:41Because you know

01:04:42if you're serving desserts,

01:04:43you don't want to keep

01:04:43running inside to the fridge.

01:04:45Yeah.

01:04:45It will sit for a bit longer.

01:04:46OK.

01:04:47With that milk powder.

01:04:48I love how Rav...

01:04:48How do you know all this side?

01:04:49I was going to say,

01:04:50how Rav talks about

01:04:51all of her tips

01:04:52and tricks,

01:04:53like it's just

01:04:53the common science

01:04:54that everyone should know.

01:04:55No wonder she's

01:04:56everyone's favourite pastry chef.

01:04:58But she just talks about it.

01:04:58Are you everyone's favourite pastry chef?

01:05:00She is.

01:05:00Probably not everyone's.

01:05:04Not the people you shout at.

01:05:05I did get told

01:05:06you could be softer.

01:05:07Really?

01:05:08Probably not those people.

01:05:09You could be softer.

01:05:10To the point.

01:05:11Yes.

01:05:12You need to get things done.

01:05:13Look at...

01:05:13OK, so look.

01:05:14Look.

01:05:15Just doing that

01:05:16and it's just thickened instantly.

01:05:18So I'd add a bit of the...

01:05:19Yeah.

01:05:19Condensed milk.

01:05:20Let's add a little bit

01:05:21because it is really warm in here.

01:05:23I love condensed milk.

01:05:23Perfect.

01:05:24That's it.

01:05:24Yeah.

01:05:24I'm going to add a bit of salt

01:05:25because I love salt in my whipped cream.

01:05:27OK.

01:05:28And then let's add the milk powder

01:05:29at the end

01:05:29and I think we'll get that.

01:05:30I think we're there.

01:05:31I think we are.

01:05:31This is gone already.

01:05:33OK.

01:05:33So...

01:05:33OK, Matt, this is torture.

01:05:36Oh, you haven't...

01:05:36Put this in front of us.

01:05:37Are we allowed...

01:05:37Yeah, not now.

01:05:38You're allowed to...

01:05:39We're allowed to eat this.

01:05:40Yes, eat it.

01:05:40Yes, yeah.

01:05:41Let's go.

01:05:42I don't normally like fruit desserts

01:05:44but I'm feeling this might be different.

01:05:46Yeah.

01:05:47This is garden-centred.

01:05:48Oh, OK.

01:05:51Yeah.

01:05:51So, Rav, this is on your menu

01:05:54at your brilliant restaurant, Gina,

01:05:56which I had the pleasure of visiting

01:05:58some time ago

01:05:59with my mate James Rakes,

01:06:02who's also chef.

01:06:03We had a lovely time.

01:06:05Absolutely lovely time.

01:06:06The food is delicious.

01:06:10It's cosy, it's neighbourhood-y,

01:06:13it's food you want to eat,

01:06:15they're sharing stuff.

01:06:16I mean, you're making Chinkford,

01:06:18like, super cool.

01:06:20And I'm sorry to anyone in Chinkford,

01:06:22in case you take offence to that,

01:06:23but it is true, right?

01:06:25I think it's great.

01:06:26You know, it's a beautiful area.

01:06:27You're quite close to the station as well.

01:06:29Yeah.

01:06:30Honestly, like, a few minutes walk.

01:06:32Got any good garden centres?

01:06:33We actually have got an abundance

01:06:34of garden centres.

01:06:36Because we're right next to Epic Forest.

01:06:38So, although you're still in London

01:06:39and you can get the overground,

01:06:40you can come out, walk into the forest,

01:06:43go for a nice walk,

01:06:44and then come to us for lunch.

01:06:45And a lot of people in, like, London do that

01:06:47and then say,

01:06:47I can't believe I haven't been here.

01:06:49So, yeah, we love you.

01:06:50And you had the brilliant chef Henry Harris

01:06:53and his lovely wife Denise the other day.

01:06:54We felt very honoured,

01:06:55and Yotam Ottolenghi came in.

01:06:56No way.

01:06:58At the same time.

01:06:59What?

01:06:59We all had a meltdown.

01:07:00Can you believe it?

01:07:01All the chefs sort of were like,

01:07:03oh, my goodness.

01:07:04Also, can I point out,

01:07:05I love your Instagram pieces.

01:07:08You know when you're talking to camera,

01:07:09you're walking down the street,

01:07:10and you're letting off steam.

01:07:12Yeah.

01:07:12There was a fantastic one the other day

01:07:13where you said,

01:07:14I am your secret toilet attendant.

01:07:18So, do you know when you go into your mates' restaurants

01:07:21and there's, like, stuff on the floor,

01:07:22or you need to, like, work?

01:07:24Rav said she goes in there,

01:07:25she tidies out,

01:07:26she wipes around the sink

01:07:27and everything like that.

01:07:28Because you don't want to walk out.

01:07:29All the way, you see.

01:07:30Right?

01:07:31I love that.

01:07:32You don't want to walk out,

01:07:32people think that's you

01:07:34who've left that mess behind.

01:07:35That's what I do.

01:07:36You also want to save your mates, you know?

01:07:38It's so hard running a restaurant,

01:07:39and I think if I can just,

01:07:41they're stressed enough,

01:07:42I'll just wipe the sink down

01:07:44and get rid of these watermarks.

01:07:47So, with this pavlova,

01:07:48I've just put some in the middle.

01:07:50I did add cornflour at the end,

01:07:51and you only mix that in very quickly.

01:07:53OK.

01:07:53And that gives you, like, a marshmallowy centre.

01:07:56That's what makes it, like, a soft moment.

01:07:58Yeah.

01:07:58And at the moment,

01:07:59everyone's going crazy about this nozzle

01:08:01because it's so fun to pipe with,

01:08:03and you can just get, like,

01:08:04really good effect.

01:08:06Mm-hmm.

01:08:07Almost with anything.

01:08:08Icing, ganache.

01:08:10And you can just build it a little bit.

01:08:13Nice.

01:08:14Then once you're here,

01:08:15and you've got enough...

01:08:16I always take a hot spoon

01:08:18at the very end,

01:08:21like this.

01:08:21So, a bit of boiling water

01:08:24dipped in,

01:08:25and you just make a little crater,

01:08:27which is going to help house

01:08:28all of your lovely things.

01:08:30Nice.

01:08:31Like that.

01:08:32And then I stick my paper down with meringue.

01:08:34Some people don't like that, but...

01:08:35Why do they like that?

01:08:36It's a bit messy,

01:08:37but it does stop it from flapping around.

01:08:40We've all had that pavlova disaster

01:08:41in professional kitchens

01:08:42where you don't stick it down.

01:08:44Yeah.

01:08:44You've got the paper over the top of it.

01:08:46Because those fans are so strong.

01:08:48Yeah.

01:08:49Also, you need a clean oven, don't you?

01:08:52Do you know when you really put a meringue in an oven

01:08:54and it takes on the colour of the fat in the oven?

01:08:56Don't want it fresh with meat and fish.

01:08:58Yeah.

01:08:59Yeah.

01:09:00I mean, you should always have a clean oven.

01:09:01I was about to say that, Rav.

01:09:05I do.

01:09:06Don't get all Instagram on me.

01:09:08You little rants.

01:09:09You should have a clean radiator and a clean oven.

01:09:11A clean radiator?

01:09:12Yeah, so you've got to steam your radiators.

01:09:14What's that?

01:09:15You just steam clean them.

01:09:16A radiator?

01:09:16Get all the dust out.

01:09:18Yeah.

01:09:19What?

01:09:19I go turbo in my house.

01:09:21Glendliness is only second to godliness.

01:09:23We all accept that.

01:09:24A steam cleaner radiator?

01:09:25Yeah, do it.

01:09:26It'll change your life.

01:09:27Okay.

01:09:27But it won't.

01:09:30I'll do it for you, okay?

01:09:32So, I'm going to dollop some custard over the top.

01:09:35Okay.

01:09:35Could you crush up some hazelnuts where they're already crushed?

01:09:37Yeah, they're done.

01:09:38Great.

01:09:39And then the good thing about a pavlova, once you've made it, just put it somewhere, like, even in a

01:09:43dry cupboard, cover it, and it will be okay for three days.

01:09:47Really?

01:09:48Yes.

01:09:48So, if you want to make it in advance, it will keep.

01:09:51You're going to top it with a bit of custard, but it's optional.

01:09:53You can just buy it.

01:09:54And then this lovely sweetened cream all over the top.

01:09:58Um, I love Jeremy Lee full tops.

01:10:02No, I love Jeremy Lee's, um, you know where he does a meringue and he does all the fruits, and

01:10:06he does custard cream, ice cream, tumble, I think.

01:10:10Yeah.

01:10:11Have you been to Quo Vadis where he brings it out and he's sort of, like...

01:10:14It's quite flamboyant.

01:10:14It's all, yeah, it's the best, isn't it?

01:10:17It's the best.

01:10:18I love how we're trying not to all...

01:10:19I mean, it's a bit late for me.

01:10:21But it's...

01:10:22You, yeah.

01:10:23It's absolutely delicious.

01:10:23Can I say, I honestly don't normally like fruit desserts, but this is my second favourite after...

01:10:28Uh, my top favourite of all is Vito Coppola's tiramisu.

01:10:42Oh.

01:10:43Vito Coppola's tiramisu.

01:10:43Yeah.

01:10:44He's, uh, he's a Labrador puppy, isn't he?

01:10:48Morning, Vito.

01:10:50Oh.

01:10:51Uh, as a final reminder, you can find all of today's studio recipes at ppc.co.uk 4 slash Sunday

01:10:56Kitchen or scan the QR code here, and it'll take you straight to Rav's.

01:11:00Perfect purds.

01:11:01Right, where's mine?

01:11:03Underneath.

01:11:04There you go.

01:11:05And then I just top it when my guests arrive.

01:11:07Okay, where's the, uh, some bitter hazelnut, elderflower, where's that from?

01:11:11Um, from somewhere that you are allowed to forage in.

01:11:17Good answer.

01:11:18Wow.

01:11:19Have you washed it?

01:11:21Yeah, why not?

01:11:21How's it going down there?

01:11:23Um, absolutely amazing.

01:11:24I mean, look, yeah.

01:11:26I think most of us have come with custard and cream are going to win.

01:11:29And it's a perfect balance.

01:11:31So good.

01:11:32I know you did an apple thing once.

01:11:34I make it all the time.

01:11:34Oh, thank you.

01:11:35Very good.

01:11:36That's delicious.

01:11:36Well done, you.

01:11:37Uh, go to Gina.

01:11:39Right, we're going to soon find out whether you voted for Sarah or Stephen's Food Heaven,

01:11:42but first Nigella's whipping up her luscious lamb kofta.

01:11:53I'm making lamb kofta, which are rather like Eastern Mediterranean meatballs in sausage form.

01:11:58I've got some good mince lamb in the bowl, and I'm grating in an onion.

01:12:05I'm going to mix some garlic, and mix some garlic, two fat cloves.

01:12:10I want the garlic more finely grated so that it almost turns into pulp.

01:12:16And that's a lot of garlic.

01:12:18And that's a lot of garlic.

01:12:19Next, some earthy cumin and coriander.

01:12:24I want the headiness of ground wool spice.

01:12:27It is very intense, and a favorite of mine in the kitchen, unashamedly so, some school pepper.

01:12:36That's to say, ready ground white pepper.

01:12:38And this gives the heat of chili, but with so much more flavor.

01:12:45Salt, of course.

01:12:49But it's the generous amount of fresh herbs that give the kofta so much exuberance.

01:12:54A herbal hit of parsley and fresh mint.

01:12:58I'm going to get chopping.

01:13:00They don't have to be chopped too finely.

01:13:03In these go.

01:13:04Beautiful heaping handful.

01:13:07And I'm going to get stuck in.

01:13:11So I want to mix everything together well, but with a light hand.

01:13:14I don't want the mixture to become dense and compact.

01:13:22Oh, I should have thought about doing this before I got my hands into the kofta mixture.

01:13:27But I want a dish to put them in.

01:13:34Okay.

01:13:35And now, rolling, rolling, rolling.

01:13:37This is how I make them.

01:13:39I just pinch out a bit, a decent bit.

01:13:42Give it a squelch in my hands briefly.

01:13:45And then roll to a sausage shape.

01:13:50Then roll again at the ends to taper them.

01:13:53So I've got a little zeppelin.

01:13:57And then when it goes in the dish, I just want to flatten it a bit because it'll make it

01:14:01easier to cook.

01:14:04Traditionally, kofta are formed into sausages around a skewer and then cooked over flames.

01:14:08But I so rarely used my barbecue, I just cook these in a frying pan instead.

01:14:15These need to sit in the fridge to firm up for a short bit.

01:14:18And then while they're there, I can dick off to my hands and get on with my garlic sauce.

01:14:25I say sauce, but all that's involved is a little grating and stirring.

01:14:31To a bowl of Greek yogurt, I add a generous sprinkling of sea salt flakes.

01:14:38Then I mince in a lot of garlic.

01:14:40This sauce is heady stuff.

01:14:48Now for the zest of a lemon.

01:14:52Followed by its juice.

01:14:56Finally, some beautifully pungent dried mint.

01:14:59And just stir to combine.

01:15:10I decant the sauce into its serving bowl now, but I won't get a kofta cooking till supper time.

01:15:33All I do is fry these zeppelin-shaped patties in olive oil over high-ish heat.

01:15:38I give them five minutes or so a side.

01:15:50I've been soaking some sliced red onions in vinegar, which takes the sting out of them

01:15:55and also turns them a glorious lambent puce.

01:16:00These need to go into this little bowl here.

01:16:04Time to turn over the kofta and give them a little bit of a base.

01:16:19I've already got some warm flatbreads out on the table, along with my sauce,

01:16:24some roughly chopped tomatoes with parsley, and some shredded iceberg.

01:16:30Now the kofta and I can join them.

01:16:36Hello?

01:16:37Okay, kofta, onions.

01:16:41This is so strong, this garlic sauce.

01:16:45Garlic, garlic, never too much garlic.

01:16:47I think so.

01:17:08Thanks, Nigella.

01:17:09Time to find out whether it's food heaven for Sarah or Stephen.

01:17:12So Sarah's food heaven was nuts and salmon and whipped stuff.

01:17:18I mean, to be honest, it's probably there to make up the numbers.

01:17:21You're not really selling it, are you, Matt?

01:17:21And this delicious collection of ingredients.

01:17:26Chicken, like a bang-bang peanut sauce, nice sort of fresh, zesty Asian flavours.

01:17:31Thank you to everyone who voted.

01:17:3368%.

01:17:34What are you looking at?

01:17:35You're reading the autocue?

01:17:3868%.

01:17:38I just think that chicken should be wearing knickers, but anyway.

01:17:41Went for...

01:17:41Well, I've turned it away from the camera.

01:17:44Stephen's heaven, obviously.

01:17:46Yeah.

01:17:47Right, that's it, I'm going.

01:17:48I didn't think that was going to happen.

01:17:51Right, let's get on with this.

01:17:53Okay.

01:17:54Very happy.

01:17:56So, first thing I need to do is poach that chicken.

01:17:59Let's get it off there, because it don't look pretty, does it?

01:18:01It's the first scene of the play, that chicken.

01:18:04Oh, that's giving some...

01:18:06Okay, so chicken...

01:18:07There is a bit of bed action.

01:18:09Chicken in a pot.

01:18:10Then I've got all these aromats.

01:18:13So, we've got some coriander seeds.

01:18:15We've got loads of...

01:18:17loads of garlic.

01:18:19We've got black peppercorns, coriander seeds,

01:18:22a bit of star anise in there,

01:18:23a bit of coriander root,

01:18:25a couple of chillies,

01:18:27Thai fish sauce.

01:18:28Let's have some of that.

01:18:29It's quite a lot.

01:18:30Lime leaves,

01:18:32bosh,

01:18:33a bit of ginger,

01:18:36and smash these up.

01:18:40What are they called?

01:18:41Lemongrass sticks.

01:18:44And then cover it in water.

01:18:45Cover it in water, bring it up to a simmer,

01:18:47skim off any residue,

01:18:50any sort of scum.

01:18:51I'm looking for a better word.

01:18:53And then you've got...

01:18:54You've also got a delicious stock.

01:18:56Okay, so you've got poached chicken,

01:18:57which we're going to use.

01:18:58Then you've got this delicious stock,

01:19:00which you can then reduce,

01:19:03make a nice level kind of ramen,

01:19:05a noodle dish the next day.

01:19:07Okay, so that's that.

01:19:11Luke, you are doing the veggies.

01:19:15Let's turn that on.

01:19:17Just nice, crisp veg.

01:19:19Nice stuff.

01:19:19That's what you wanted, right?

01:19:20Oh, that's exactly what I'm after.

01:19:22Is it an Asian slaw?

01:19:23Something in that...

01:19:23I don't like the word slaw.

01:19:25Do you want crunchy stuff?

01:19:27Crunchy stuff.

01:19:28Yeah, it was, actually.

01:19:29It's got to be stuff,

01:19:29and it's got to be crunchy.

01:19:32Right, I'm going to make this little bang-bang sauce,

01:19:33so I've got smooth peanut butter,

01:19:36we've got some Thai fish sauce,

01:19:37there's some soy,

01:19:40sesame oil,

01:19:41a little bit of chilli,

01:19:42garlic, lime,

01:19:43and palm sugar,

01:19:44and do it to taste.

01:19:46Be careful when you add...

01:19:47Oh, you need some stock as well.

01:19:48We need a little bit of stock

01:19:49going on in there as well,

01:19:51and be careful,

01:19:52because peanut butter's weird.

01:19:53When you try and sort of put

01:19:56something hot with that,

01:19:56it wants to split,

01:19:57or something cold with it,

01:19:58it wants to split.

01:19:59It's not very user-friendly,

01:20:01but so just go easy with that.

01:20:03If it splits,

01:20:06rectify it.

01:20:09That's helpful, isn't it?

01:20:11Right, we're going to get on with this.

01:20:12Carmen, I need a drink.

01:20:14You need a drink.

01:20:15Although the whiskey and soda was really nice.

01:20:17Whiskey and soda,

01:20:17but actually,

01:20:18I want to talk about,

01:20:20this is a ninth book that he's written.

01:20:23That's just showing off, isn't it?

01:20:24Nine.

01:20:25Nine.

01:20:25This is your ninth children's.

01:20:28Yes, ninth children's book,

01:20:30sort of, yeah,

01:20:31eight to 12,

01:20:31that kind of age.

01:20:33My lovely sister's done the illustrations.

01:20:36Oh, Anita.

01:20:38Hello, Anita.

01:20:38If you're watching.

01:20:39She's hopefully watching.

01:20:41Yes, this is a collection of short stories.

01:20:43Okay.

01:20:44My youngest is 10,

01:20:45so I still enjoy reading to him every night.

01:20:48There's something nice about being able to read a story

01:20:50that has a beginning, middle, and end in one bit.

01:20:53So they're loosely connected,

01:20:54but I can read a little bit, shall I?

01:20:56Yes, love that.

01:20:56Yeah.

01:20:57It's quite chef-y, this bit,

01:20:58so you might want to pay attention.

01:20:59Take some notes.

01:21:01This is a story about a boy

01:21:02who's trying to sabotage his sister's opera cake

01:21:05that she's making.

01:21:06Oh.

01:21:06So he puts together a little collection of stuff

01:21:08to pour in the cream and ruin the cake.

01:21:11The bottle contained one drop of their father's aftershave,

01:21:15Parfum de stud,

01:21:16two drops of their mother's used contact lens cleaner,

01:21:20a squirt of their nan's antifungal foot solution,

01:21:24one drop of wart remover,

01:21:25a dollop of Sonia's acne cream,

01:21:27a globule of feel-the-burn muscle rub

01:21:30and a spray of their father's under-arm deodorant bodybosh.

01:21:36You happy about that?

01:21:37That would ruin a lot for cake.

01:21:38Yeah, well, that was the idea.

01:21:39Did you try this as...

01:21:41I did a lot of research.

01:21:42Yeah.

01:21:43So there's something like 25 or 6 short stories in there,

01:21:47and I loved writing it.

01:21:48I can vouch, I read this to my...

01:21:50I have a nine-year-old,

01:21:51and they absolutely loved it.

01:21:53They loved it.

01:21:54They thought one of the chapters got a Sarah in and a cat.

01:21:57But they are brilliant, and I agree.

01:21:59I think it's great to have a beginning, a middle and end

01:22:01all in one go at one bedtime.

01:22:04It kind of helps kind of go that we've done that story.

01:22:06Then you can actually now go to bed.

01:22:07And also, some children look at big books and they feel daunted.

01:22:10Yes, that's true.

01:22:10It feels like, oh, how am I ever going to get through it?

01:22:12So to know that they're a little...

01:22:13And also, the illustrations,

01:22:15you don't want to big up your sister too much,

01:22:17but the illustrations are brilliant.

01:22:18Yeah.

01:22:19And kids love really good illustrations.

01:22:22There's one with the nostril hair.

01:22:24Oh, yes.

01:22:24My child particularly liked.

01:22:25The plaited nostril hair.

01:22:27Yes, my child loved that.

01:22:28And things like that are great.

01:22:29It is called Welcome to Weird Street, so, yeah.

01:22:31It's got...

01:22:32It's quite small, though.

01:22:34But, yeah, he's got a lot of nostril hair going on.

01:22:36He does have a lot of nostril hair.

01:22:37Yeah.

01:22:39Right, we're rattling through this.

01:22:41How's the salad going?

01:22:42Yeah, all good.

01:22:43Yeah?

01:22:43OK, so peanut sauce is coming together.

01:22:45Just taste, taste as you go.

01:22:47And then we've got that poached chicken.

01:22:49Saved some of the broth.

01:22:51To put in the sauce.

01:22:52Then I'm going to strip the bird down.

01:22:56There's no really nice way to do this.

01:22:58But you want to lose the skin

01:22:59and then flake the meat, basically.

01:23:02Then I'm going to toss that in the peanut sauce.

01:23:07We've got a little dressing here to make as well.

01:23:09I've just realised.

01:23:11You've got time to do that?

01:23:13That's loads of salad.

01:23:14OK, so the dressing, this is delicious.

01:23:17Loads of lime juice, water to dilute,

01:23:19Thai fish sauce, some chilli, some garlic,

01:23:21some ginger, a little bit of palm sugar.

01:23:24And that's just a kind of, you know,

01:23:25tasting your way through it.

01:23:27Feel your way, basically.

01:23:29Carmen?

01:23:29Yeah.

01:23:30What do you drink with this?

01:23:33Well, Thai flavours,

01:23:34we had to have something nice and cooling, refreshing.

01:23:37So we have done a toasted coconut margarita.

01:23:40So now, something a little bit different.

01:23:43Margaritas, you have your beautiful Blanco Tequila,

01:23:45which is going to have that agave,

01:23:47that freshness, those herbaceous notes.

01:23:49But also we wanted it cooling,

01:23:50because you've got that bang-bang.

01:23:51Didn't want it too thick with like a coconut cream.

01:23:54So what we've got is coconut water.

01:23:56So that nice, creamy coconut water.

01:23:58Take a sip of that,

01:23:59and you've got your tequila, agave,

01:24:01and then a little sprinkle of salt in it.

01:24:07Adult cooling.

01:24:08Yeah.

01:24:09Again, delicious.

01:24:12It's quite, I have to say,

01:24:13it's quite, I mean,

01:24:14it's quite a hard ask, I think,

01:24:16trying to find cocktails all the time for, um,

01:24:21for food.

01:24:22I think sometimes that people think

01:24:24that it's cocktails are too hard.

01:24:26You say that a lot of the time.

01:24:27Yeah.

01:24:28So I think it's around pulling a flavour from it.

01:24:31So it's, with Luke's dish,

01:24:33you know, tomato and basil are a great marriage.

01:24:35So it's finding things that you like the pairings of,

01:24:37and putting that into your drink.

01:24:39Or using parts from your,

01:24:40that you had your steak,

01:24:42using the herbs from it.

01:24:43You can use what you're cooking,

01:24:44you don't have to go out and create something all.

01:24:46So it's in that way,

01:24:47it's a bit like wine.

01:24:48You see what's sort of going on.

01:24:50It's like,

01:24:51it actually works, doesn't it?

01:24:52Yeah.

01:24:53It's about finding a perfect marriage

01:24:55with your drink and your...

01:24:56Not easy to do.

01:24:58There you go.

01:24:58It's super...

01:24:59Well, it is.

01:24:59Stephen knows.

01:25:00It is very easy.

01:25:04Happily married in real life.

01:25:08Right, let's get rid of the bits and pieces there.

01:25:11How are you doing there, Luke?

01:25:13Yeah, I think we're there or thereabouts.

01:25:15So, um...

01:25:16Electroites.

01:25:17Sarah.

01:25:17Yes.

01:25:18So looking at my card here,

01:25:19it says here you've got daddy issues.

01:25:22Oh, no, no, it's a show.

01:25:23I have.

01:25:24I've got daddy issues coming up.

01:25:25Series three.

01:25:26We're filming series three

01:25:27after we finish the play.

01:25:29Kind of autumn time

01:25:30with lovely Amy Leward

01:25:31and David Morrissey and David Finn.

01:25:33Yes.

01:25:34Yes, yes.

01:25:35Yes, yes, yes.

01:25:36Up north, up in Stockport,

01:25:38where we stand.

01:25:40Yep.

01:25:41I've got anything else to say on that mash.

01:25:43No, that's fine.

01:25:44Good show.

01:25:44Let's go.

01:25:44Well, what's going on in your world?

01:25:46It's a great show.

01:25:46Very good show.

01:25:47It's a good show, honey.

01:25:48Good cast, that.

01:25:49Yeah.

01:25:52Right, so noodles.

01:25:53Just plants those.

01:25:54We'll put those on the face.

01:25:56That's...

01:25:57How's the sauce do it?

01:25:58Yeah, we're ready.

01:25:58Yeah.

01:25:59Right, let's put that over there.

01:26:01Address this about.

01:26:05Let's have a little on there

01:26:06and then rest of it on there.

01:26:08Yeah, beautiful.

01:26:08Thank you very much, Tar.

01:26:11Looks like you've got that crunch in there.

01:26:13The crunchy stuff is in abundance.

01:26:15There's some good crunching.

01:26:15Where's the crunch?

01:26:16I've not seen the crunching.

01:26:17That whole salad looks crunching.

01:26:18Oh, okay.

01:26:18On the left there.

01:26:19Yeah.

01:26:20Oh, now it looks crunch.

01:26:21You've got your toasted nut.

01:26:22Oh, we've got toasted nut.

01:26:23Okay.

01:26:23Beautiful.

01:26:24Thank you very much.

01:26:25Did you just do a little bit of whipped stuff?

01:26:26Just anyway, for me?

01:26:28No.

01:26:29No.

01:26:29Any whipped stuff, Mikayla?

01:26:32Peanut butter.

01:26:34Mikayla's going to get some whipped stuff.

01:26:35Yeah, there she runs.

01:26:36Yes.

01:26:36Thanks, Mikayla.

01:26:38Thank you, Mikayla.

01:26:43Right.

01:26:43It does smell nice, I have to say.

01:26:45Okay, well, while we're doing this, let's have another little plug for your play.

01:26:48So it's on from the...

01:26:50So we start previewing on the 9th of June, which is next week.

01:26:54Is it next week?

01:26:55Do you get nervous?

01:26:56Ten days.

01:26:56Ten days time.

01:26:56Ten days.

01:26:57Then we open our press night to the 24th of June, and then we run until the 12th of September.

01:27:01We're at the Apollo Theatre, which is on Shaftesbury Avenue.

01:27:04Ninety minutes long, starts at 8, finishes at 9.30, what more could you possibly want?

01:27:08I love that it's all geared around the time.

01:27:11But it's short.

01:27:11So you can get there.

01:27:12It won't hold you up for long.

01:27:15It'll be no trouble.

01:27:16But you want to go, don't you want to be entering?

01:27:17I think when I go to the theatre as well, I want to laugh.

01:27:20I don't want to be made miserable.

01:27:21I don't want to go in, see a load of misery and leave feeling depressed.

01:27:24I want to go and have fun, have a laugh, and come out feeling happy.

01:27:27I'm hopefully better about my own life.

01:27:29I get to go to the theatre quite a lot now through this show, you know, for research and stuff

01:27:34like that.

01:27:34And I love the night out of the theatre.

01:27:37Sometimes you walk out and you go, wow.

01:27:39There was one play we had on a while ago, and you walked out and you're like, I don't know

01:27:44what I'm thinking.

01:27:45I think you might think that about our play.

01:27:46I think you'll be a little bit, oh, my.

01:27:48Yeah, but I think that's good.

01:27:49There's a lot to discuss.

01:27:50There's a lot to discuss.

01:27:51Oh, lovely.

01:27:52You wanted it, you eat it.

01:27:54What are you all having?

01:27:56That does look really nice.

01:27:58Cheers.

01:27:59Cheers.

01:28:00What's this?

01:28:01What is this?

01:28:01Coconut what?

01:28:02Toasted coconut margarita.

01:28:05I don't like pina coladas and stuff like that.

01:28:08It's lighter.

01:28:09You say coconut, I was like, mm-hmm.

01:28:10No, coconut water.

01:28:11That's really nice.

01:28:12Electrolytes.

01:28:14So it's kind of a hydrating health drink.

01:28:15Yeah, so it's a health-benefit drink.

01:28:17With the alcohol.

01:28:19As a big old salad.

01:28:21I love it.

01:28:23Didn't even try any of it.

01:28:25You didn't.

01:28:25To be honest, I don't know what it tastes like.

01:28:27What do you thought?

01:28:27Delicious.

01:28:28Anyway, cheers.

01:28:29That's all for us today on Saturday Kitchen Live.

01:28:31Thanks to Luke and Murph and Rav, Carmen and, of course, Sarah and Stephen.

01:28:35All the recipes from the studio on the website, bbc.co.uk forward slash Saturday Kitchen.

01:28:39I've got more Best Bites for you tomorrow morning at 9.30 on BBC Two.

01:28:42And I'll be back here live next Saturday with a legendary line-up.

01:28:45Five of your favourite chefs, your favourite guests and a celebrity superfan.

01:28:49You won't want to miss it.

01:28:50Enjoy the rest of your weekend.

01:28:51Bye for now.

01:28:52Ciao.

Saturday Kitchen Season Episode 22

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