S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season Episode 19 - Matt Tebbutt, Anna Haugh, John Javier, Tim Minchin and Helen McGinn - video Dailymotion

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S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season Episode 19 - Matt Tebbutt, Anna Haugh, John Javier, Tim Minchin and Helen McGinn

Transcript

00:00:01Good morning. The stage is set for a flavour-packed show courtesy of entertaining experts and a master of musicals.

00:00:07So take your seat at the best table in town. This is Saturday Kitchen Live.

00:00:32Good morning. Welcome to the show. Kitchen Dream Team, the amazing Anna Hoare and John Javier are ready to make

00:00:38your taste buds dance and Helen McGinn scoured the supermarket shelves for some sensational sips to make you sing.

00:00:44Now our special guest today is an incredible musician, writer, composer, actor and comedian who's created two multi-award winning

00:00:51musicals, Matilda and Groundhog Day.

00:00:53I saw the exceptional Matilda last night with Helen and it's no surprise it's won both Olivier and Tony Awards.

00:01:00It's just entered its 15th year in London's West End, making it one of our longest running musicals.

00:01:06So that's certainly something to celebrate with the extremely talented Tim Minchin.

00:01:12Whoa! What an intro. That's good, wasn't it? That's a long intro. I don't recognise myself. How are you, Tim?

00:01:18Good, yeah, really good. Very well.

00:01:20Helen and I had a lovely little date night. We went last night. We saw the musical. It was fantastic.

00:01:26Wasn't it good? Yeah.

00:01:27I was only slightly unnerved by, I was sitting on the aisle and it's very immersive. There's a lot of

00:01:33running up and down that aisle. Child falls out of the...

00:01:35Child falls out the sky, kinda. What? Um, Miss Trunchbull runs up shouting next to me. Yeah.

00:01:41I was unnerved for somebody who doesn't like audience participation. Did you cry? I didn't cry. I did. She did.

00:01:46Yeah.

00:01:47Where did you cry? Quiet. Quiet? Yeah.

00:01:49And I came out sobbing at the end. I was like, what's going on with you?

00:01:53Because curtain calls always make me cry. Yeah.

00:01:56I'm so happy for the performers and I've had a lovely time. I love you. You're the perfect theatre-goer.

00:02:01I'm the same.

00:02:02I don't cry much in real life. I go to the theatre to cry. To cry, yeah.

00:02:06That's it. It just works on me, seeing people right there performing the human stuff.

00:02:12I have to say, the atmosphere was brilliant because it was full of parents and loads of kids. There was

00:02:16a young kid cackling behind us. He was having the best time.

00:02:19Oh, the mum behind me was having a great time as well. Oh, she was, wasn't he? Yeah, yeah, definitely.

00:02:23No, we loved it. Absolutely loved it. It's amazing how, in this day and age, everyone talks about attention. I

00:02:28was in last night. I snuck in at the end. Because I'm staying in London for a month. I can

00:02:33go by a lot.

00:02:34Yeah. And these kids, two hours into the show, they're just... Yeah. Yeah. Just hold it. There's a little bit

00:02:40of chatter, but they're always like, why are they doing it? You know, it's like, joosh.

00:02:44I can tell you, he doesn't normally sit still for that. Yeah. I usually need an iPad. There was a

00:02:52little family in front of us and the little kid was just between his mum and dad.

00:02:57He was having the best time. Yeah, just wide-eyed. Just great. Anyway, we'll talk all about that a bit

00:03:01later on. Let's see who else is on the menu today.

00:03:03Anna, you're currently smashing it in MasterChef. Well done, you. And as ever, your dish is celebrating the best of

00:03:10Ireland. What have you got?

00:03:11Yeah, so I'm going to use an ingredient that you might not necessarily associate with Ireland, but it's an ingredient

00:03:16my mother used a lot, and that's tapioca.

00:03:18And I'm going to turn it in, well, mix it with potato and make a really crunchy, crispy croquette.

00:03:24And I'm going to make a delicious dressing with langoustines and sun-blushed tomatoes. That's going to go underneath and

00:03:30then just put a little bit of wild garden.

00:03:31Beautiful. It's a lovely-looking dish, right?

00:03:33John, first time on the show. I've got three fun facts about you. Ready for this?

00:03:39Your Hong Kong restaurant was listed at Time Magazine's 100 Greatest Places on Earth, like amongst the Taj Mahal and

00:03:46all that.

00:03:48Anthony Bourdain described it as the most stunning meal he'd ever eaten in the city.

00:03:53Wow.

00:03:54And this is the best one. You once accidentally kicked out Harrison Ford. What the actual? Really?

00:04:00We all make mistakes.

00:04:01Yeah. Han Solo and Indiana Jones and Jack Ryan.

00:04:05I didn't know.

00:04:06What is wrong with you, man?

00:04:07Right, we're going to talk about that later because I can't let that go.

00:04:11What are you cooking?

00:04:13Me first?

00:04:14Yeah, man.

00:04:14All right. So basically, I'm going to do the carbonara and I'm going to do it with chung phan. So

00:04:19I'm going to turn it upside down on its head. I'm going to make the chung phan, which is rice

00:04:23noodles, from scratch today. So you can see how that's all done.

00:04:26And it's very luxurious and smooth and nourishes the soul.

00:04:30And this is your thing, isn't it? It's kind of bistro food with Asian twists, yeah?

00:04:35Yeah. So it's a representation of what we're doing at Kaya, which is on Goulburn Road. And I think this

00:04:42really fits into the neighbourhood.

00:04:44Awesome. Awesome. Look forward to that.

00:04:46Helen, two delicious dishes there.

00:04:48Yes.

00:04:48Got some wine.

00:04:48I have. I've got a very, really interesting white with your dish, John, which is a grape, which we don't

00:04:55really see here very often. Very ancient grape. Really excited to show that one off.

00:04:59We've got a music-inspired rosé with yours. I went down the music-inspired route for you. And whichever way

00:05:05it goes, heaven or hell, they're both Aussie. So it's win-win.

00:05:08Oh, good.

00:05:08Either way.

00:05:09So we get some Aussie wine at hand.

00:05:10There is hell and heaven in Australia.

00:05:12Yeah, well, there's three, yes.

00:05:15Now, let's talk about heaven and hell.

00:05:16So Matilda's heaven is Miss Honey. Her hell is Miss Trunchbowl, who's quite terrifying.

00:05:22Terrifying.

00:05:24So what's your idea of food heaven?

00:05:26Well, I don't think I'm a very sophisticated person in any area of my life.

00:05:31Oh, stop.

00:05:32So if I actually just think of, like, when I'm starving and I... So a good burger.

00:05:38Okay.

00:05:39Good cheeseburger.

00:05:40Righto.

00:05:41In Australia, we often have beetroot, but I'm a bit agnostic about that.

00:05:45Okay.

00:05:45Um, uh, and also, I just love bread, uh, you know, fresh baguette.

00:05:51I love pate.

00:05:52Well, pate and stuff like that.

00:05:53Oh, yeah.

00:05:54Okay.

00:05:54So if I, yeah, the thing I can't stop eating if it's in front of me is just white bread

00:05:59and pate.

00:05:59Okay.

00:06:00Well, we're not going to leave that to chance.

00:06:02We're going to keep that in background.

00:06:04Excellent.

00:06:04Anyway, we can do that in just a bit.

00:06:05Uh, what about hell?

00:06:07Yes, I'm not very good with the, the hyper salties.

00:06:09I can't do olives.

00:06:10I keep trying to be a guy who likes olives and I'm just, that's not me.

00:06:14Sophisticated.

00:06:14I am not sophisticated.

00:06:16Uh, and like, uh, and I, uh, anything that's too, like, anything that's too briny, like, um, capers or, I'm

00:06:24not very fish.

00:06:25I, I like fish, but not the fishy end of fish, so, like, when you open a tin of tuna,

00:06:31that's, that's hell.

00:06:31Yeah, it's not you.

00:06:32Okay.

00:06:32That is bad.

00:06:33That's like, I'm allergic to cats, it's all bad.

00:06:36Okay, well, what Tim gets to eat at the end of the show is down to you guys at home.

00:06:40Uh, will you go for his food heaven, ultimate, uh, oozy, filthy cheeseburger?

00:06:44If so, I'm going to make a bone marrow chuck and brisket burger, I'm going to serve with a toasted

00:06:47bun and caramelised onions,

00:06:48some burger sauce and some good old-fashioned plastic American cheese and a nacho cheese sauce,

00:06:54all served with some sweet potato relish, uh, wedges, rather, not relish, uh, or do you want me to convince

00:07:00him

00:07:00that fishy fish really is the best dishy dish?

00:07:04Do you like that?

00:07:05Yeah, yeah, yeah.

00:07:06All right, if so, I'm going to grill, take notes.

00:07:08Get him a pen and paper.

00:07:10Uh, if so, I'm going to grill a megrin sole with some vermouth and bud, I'm going to serve it

00:07:13with an anchovy caper,

00:07:15olive and tomato dressing, which pretty much covers all his hells on one plate.

00:07:20Uh, log on to the website now, you've viewed the terms and proved to notice and have your say.

00:07:23All of that's still to come, plus Lucy Hutchins from She Grows Veg is popping in ahead of the RHS

00:07:29Chelsea Flower Show

00:07:30to rustle up a dish using some rather unusual ingredients that she is exhibiting there.

00:07:35Right, enough chit-chat.

00:07:36All right, let's make these croquettes.

00:07:38Um, the tapioca thing, I'm really interested in it.

00:07:40Yeah, well, um, when I was a young girl, my mother would, uh, make tapioca by kind of boiling it

00:07:46for a few minutes.

00:07:47This is it here, right?

00:07:48And I'm just soaking it in some cold water.

00:07:50Uh, but she would, uh, boil it for, like, five minutes or so and then mix it with milk and

00:07:55a little bit of sugar.

00:07:56And it was like a kind of rice pudding.

00:07:58Um, and it gets kind of like a little bit firm.

00:08:00Uh, but by soaking it in the water now, it makes it super soft and then it, the starches are

00:08:06released so that when you make the croquette, this is what helps make it so kind of crispy.

00:08:10And these, these are the pearls.

00:08:11These are the pearls, yeah.

00:08:11It comes in different forms, doesn't it?

00:08:12And that's the one you want because it stays.

00:08:14This is, this is perfect for what we want.

00:08:16I haven't done, but I'm sure, the same thing would work if you used tapioca flour as well.

00:08:20Uh-huh.

00:08:21But, um, yeah, I was, I was in the restaurant one day and I was thinking, why does my mother

00:08:26have tapioca, sago, semolina, polenta?

00:08:29Like, why were they in our, our, our cupboards?

00:08:31And when I Googled it, lots of those ingredients were donations during the Irish famine.

00:08:36Okay.

00:08:36So this, in particular, I think the tapioca would have been from, uh, the Ottoman Empire, the Sultan there had

00:08:41an Irish position, um, and he donated money as well as grains and different kind of ingredients.

00:08:47You've spoken about this on the show before, uh, with, in terms of polenta, which I found fascinating.

00:08:51Yeah, that was from the Choctaw tribe in, in Native America, from the Native Americans.

00:08:55Yeah, so, for me, I think we forgot these ingredients because we associate them with sadness and with not maybe

00:09:03elaborate recipes.

00:09:05Mm-hmm.

00:09:05But I think it's really important to, to not forget the sadness, to, to kind of keep that alive because

00:09:10there's a chance that I'm here today because one of my ancestors had this, you know, like we're given this

00:09:16donation.

00:09:17So I think it is important to kind of remember that.

00:09:19But it's also really fun as a chef to kind of discover an ingredient and, and do more experimenting with

00:09:26it.

00:09:26Uh-huh.

00:09:27So, yeah, I have the dish on in the restaurant, but it's with mackerel.

00:09:30And I know you don't like the mackerel.

00:09:32So I've done it with langesines just for you today.

00:09:35And you're using the pearls because you don't need to panne these.

00:09:39It's amazing.

00:09:39I've really, really enjoyed the journey I'm going through with tapioca.

00:09:45Yeah, you don't have to panne it.

00:09:46It gives it a lovely crispiness, but also it's got a nice flavour.

00:09:50I love an old starch.

00:09:51We all love a starch.

00:09:53You love an old starch?

00:09:54Yeah, I love pasta, I love rice, I love spuds, and now I love tapioca.

00:09:58Right, let's talk about this dressing before I blitz it up.

00:10:00Oh, yes, yes.

00:10:02Garlic, tomatoes.

00:10:03Yeah.

00:10:04Give it a blitz and then your langues go in there and give it a good blitz.

00:10:08And then a splash of the vinegar.

00:10:11Yeah, got that in.

00:10:11And a pinch of the salt.

00:10:12And slowly add in your veg oil.

00:10:14So it's like making it kind of like a mayonnaise, but there's no egg in it.

00:10:18And the prawns just give it a lovely kind of texture and sweetness.

00:10:23Okay.

00:10:24It's kind of like when you're using something that's really special, like a langoustine,

00:10:28it kind of, you get more from it than just one bite.

00:10:31You know, like you get a bit more bang for your book.

00:10:34Uh-huh.

00:10:35I mean, it's quite decadent, but then, I mean, I don't know.

00:10:39I mean, we're cooking first time.

00:10:41All right.

00:10:41All right, we've got it.

00:10:42You're so excited.

00:10:43Yeah.

00:10:43She was trying to hold it back.

00:10:45Yeah, I was trying to be cool.

00:10:46Did I trick you into thinking I'm cool?

00:10:48Slowly.

00:10:49Slowly.

00:10:49Yes.

00:10:50Yeah.

00:10:50Yes.

00:10:50Yeah, super cool.

00:10:53Okay, so you're doing it slowly because you don't want it to split, right?

00:10:55Exactly, because it is a little bit like, you know, the way you would make a mayonnaise.

00:10:58So when you're making this kind of mix, you just want to kind of squeeze it all together.

00:11:05I'm going to give my hands a wash and get my hands in there.

00:11:09Because you kind of want to kind of mix the starch through the potato.

00:11:12Mm-hmm.

00:11:13And then that's it.

00:11:14All the kind of heavy work has been done.

00:11:16Okay, simple as that.

00:11:17Yeah.

00:11:18Hello.

00:11:19So tell us...

00:11:20Hello.

00:11:21Sorry.

00:11:21So how's Myrtle going, the restaurant?

00:11:23Yeah, great, great.

00:11:24I mean, I still get the same, like, jitterbug feelings when I walk through the door, you

00:11:30know?

00:11:31Like when I open the door and I go downstairs and you're switching on the extraction, you're

00:11:35like, thank God the extraction is still working.

00:11:37And then, you know, picking up the big stockpot, popping it on the stove, it still has the exact

00:11:42same feeling as it did seven years ago when I opened it up, you know?

00:11:45I keep saying I'm going to have a birthday party for it, but then it does just come up on

00:11:49me.

00:11:50And I mean, today could be the actual birthday.

00:11:52What place is it today?

00:11:53Is there anyone on another date?

00:11:55No idea.

00:11:55The ninth?

00:11:56The ninth?

00:11:57The ninth?

00:11:58The ninth?

00:11:58The ninth of May.

00:11:58Seven years ago today, the rest of May.

00:11:59Aww.

00:12:00Really?

00:12:00Yeah, happy birthday, Myrtle.

00:12:02Really?

00:12:02Yeah.

00:12:03Okay.

00:12:04Yeah, you should have had a birthday.

00:12:05Every year I say I'll do it, I'll have a party.

00:12:07Seven years.

00:12:08Do ten years.

00:12:09But yes, that's what I said.

00:12:10Oh, I didn't do it at the first one.

00:12:11Two of a queen.

00:12:12Three, two of a five, two of a seven, two of a ten.

00:12:14So you can shape these into anything.

00:12:16You could just squeeze them into like little kind of bite-sized pieces and chuck them into

00:12:20a fryer.

00:12:21They work in a frying pan.

00:12:22They work roasting them in the oven with a bit of oil.

00:12:25I felt like I was really roaring my head off there.

00:12:27Was I shouting?

00:12:28Yeah, we got microphones as well.

00:12:29Yeah.

00:12:30Wow.

00:12:30God help us.

00:12:32God help the sound team.

00:12:34But yeah.

00:12:35Let me try this because I know you're very particular.

00:12:37It better be nice, Matt.

00:12:43Your lip's smacking.

00:12:44Is that good or bad?

00:12:46Yeah, it's good.

00:12:47Does it need acid?

00:12:49Yeah.

00:12:51What?

00:12:56And what about the bar, the little sister?

00:12:58Yeah, she's great.

00:12:59She's flying.

00:13:00We do different kind of events there now.

00:13:02We do Irish dancing where I was convinced by an Irish dancing teacher that we would have

00:13:09enough space for people who've never done Irish dancing before.

00:13:13It's all kind of on the spot, isn't it?

00:13:14Yeah.

00:13:15And they teach them a dance out of the river dance and people who've never done it before.

00:13:19Can you do it?

00:13:19Start doing the...

00:13:19Can you do it?

00:13:20I can do a bit of Irish dancing.

00:13:21Can you?

00:13:22You could be doing it now.

00:13:23Oh, gosh.

00:13:24Is that hopscotch?

00:13:26I don't know.

00:13:26No, you've got to point your foot forward.

00:13:28It's like Michael Flatley down here.

00:13:30From the waist down.

00:13:31More like the waist up.

00:13:32Let's go with the waist up.

00:13:33Let's go with the waist up.

00:13:34So I've popped them in the fryer now.

00:13:36But like I said, you can do it in a frying pan if you want.

00:13:39Or in...

00:13:42Or in...

00:13:43You can bake them in the oven.

00:13:43Rose them in the oven.

00:13:44Something else.

00:13:46Yeah?

00:13:47Really?

00:13:48And can I just say, so Wee Sister, the wine bar on the King's Road, isn't it?

00:13:53Yes, that's all right.

00:13:54At the other end is such a vibe, that place.

00:13:57I absolutely love it.

00:13:59And you say, you know, because the restaurant's around the corner, but you go to the wine bar.

00:14:03Yeah.

00:14:04And the space, I mean, it's not a big space, but it's just so welcoming, so lovely.

00:14:08And I love that you managed to get Irish dancing going on in that space.

00:14:12Oh, yeah, and there's loads of space for it.

00:14:13I couldn't believe how many people...

00:14:14There was like nine, ten people dancing at the same time.

00:14:17Can I just say, I'm so inspired by this brilliant idea of a TV show where it's Irish dancing behind

00:14:25a bench.

00:14:26Yeah?

00:14:27Like, a form of dance that's all about the upper body being still.

00:14:31And you do a whole show where it's just Irish dancers behind a bench.

00:14:35And it's like...

00:14:37I think that's not clear, that's not Irish dancing.

00:14:39Yes, it is.

00:14:40No one can see anyway.

00:14:42I think that's a very good thing.

00:14:44That's pretty good to me.

00:14:45Yeah, thanks, man.

00:14:46You can come again.

00:14:47Right, what am I doing now?

00:14:49I've done that.

00:14:50Is there olive oil and stuff on that?

00:14:52Yeah.

00:14:53Let's talk about MasterChef.

00:14:55Yeah.

00:14:55Are you enjoying it?

00:14:57It's so brilliant.

00:14:58Good, isn't it?

00:14:59For home cooks, I don't know about yourself, Matt, but I never expected...

00:15:03Don't ask me.

00:15:04I never expected home cooks to be so incredibly talented because they don't know the rules.

00:15:10They don't know the rules of cooking.

00:15:11So, therefore, they're much more adventurous with putting things together and how they just come up with what they want

00:15:17to do.

00:15:18Yeah.

00:15:18And also, so many of them, they are considering it as, like, changing their career.

00:15:25So, it matters.

00:15:26It's a reality TV programme, but for me, you can see it's not about winning, that they're like, if I

00:15:31like this, if I dip my toe in this water, I might leave my job.

00:15:34So, every day, it doesn't feel like people want to be on telly.

00:15:37It's that they want to kind of change their lives.

00:15:39I was amazed how invested I got in the chefs, actually.

00:15:43Yeah.

00:15:43And their journey.

00:15:44Yeah, and it's just...

00:15:45Terrible word, but...

00:15:46When people care, when they're giving so much of themselves to a show like that, all you can do is

00:15:51just be grateful that you're part of that journey with them, you know?

00:15:55If you want to make Anna's croquettes at home, you can find the recipe at bbc.co.dk.com slash

00:15:59Saturday Kitchen or scan the QR code below and it'll take you straight to her dish.

00:16:04That was...

00:16:05Right?

00:16:06I feel like you're trying to wind me up.

00:16:09He's having one of those days, Anna.

00:16:12Every day will have one of those days.

00:16:14Did you not have much sleep last night?

00:16:15Well, yeah.

00:16:17A little bit, you know.

00:16:18Like a toddler who doesn't get enough sleep.

00:16:21Right.

00:16:22Okay, I think we're good to go.

00:16:24Yummy.

00:16:25Finished?

00:16:25Finished.

00:16:26Brilliant.

00:16:26What's it called?

00:16:27This is crispy tapioca and potato croquette with a langoustine dressing and some wild garlic.

00:16:33Nice.

00:16:39Okay, come on over.

00:16:40There you go, Tim.

00:16:42Oops.

00:16:44Is that for me?

00:16:45Try that.

00:16:45It's all for you.

00:16:48Am I the only one who gets one?

00:16:49Yeah, we all had it.

00:16:50We've all ate it in rehearsal.

00:16:52I tried some earlier.

00:16:53It was...

00:16:55I'll be the gentleman.

00:16:56You actually pulled it away and just turned it on in, didn't you?

00:16:59Right, what have we got here, Helga?

00:17:00Well, I was tempted to just give you a glass of water, actually, after your comment earlier.

00:17:04But no, you can have some wine.

00:17:05You can have some wine.

00:17:06My TV mum.

00:17:07Yeah, exactly.

00:17:08Sorry about that.

00:17:09So this is actually a musically inspired rosé.

00:17:12Oh, okay.

00:17:12But we've got to go with this.

00:17:14So it is from the south of France.

00:17:16It's made by the team behind Miravelle.

00:17:18Chateau Miravelle is the place owned by Brad Pitt in Provence.

00:17:21This is from similar grapes, but a wider region.

00:17:25And they've got a recording studio there, hence the name, where they've recorded Pink Floyd, ACDC.

00:17:31Wow.

00:17:31It's got such history.

00:17:32And so this is just a nod to that.

00:17:35Great label.

00:17:35So it's $13.25 from the co-op.

00:17:37It's such a pretty rosé, I think, because the real skill is when you get freshness and fruit.

00:17:43And this is like tissue paper soft as well.

00:17:45It's so gorgeous.

00:17:46It smells so inviting.

00:17:48When I smell it, it reminds me of, like, you know, sea breeze in your hair,

00:17:53sitting down with the girls and the day's about to kind of just start.

00:17:55Yes, it is.

00:17:56It's a taste of promise.

00:17:58I know I was banging on about not liking rosé.

00:17:59This is delicious.

00:18:00Isn't it?

00:18:01It's very delicious because it actually tastes of stuff.

00:18:03It does taste of stuff.

00:18:04It's like an old-fashioned rosé.

00:18:06It is.

00:18:07It's really nice.

00:18:07Pink water.

00:18:08Do you like the pink water?

00:18:09I'm really happy.

00:18:10Do you like a rosé?

00:18:12He does now.

00:18:13I really like...

00:18:14Oh.

00:18:15Yeah, I really like rosé.

00:18:16But more than that, I like eating prawns and drinking wine for breakfast.

00:18:21For breakfast.

00:18:22Yeah.

00:18:22I'd only drunk coffee and that one just made me go,

00:18:25oh, I've had five shots.

00:18:27And this is balancing everything fine.

00:18:29I'm going to need a big nap soon.

00:18:32Me too.

00:18:33Coal up under the top.

00:18:35Which is really, really yummy.

00:18:38What do you call this stuff?

00:18:39That's nice.

00:18:40The dressing.

00:18:41I think the take-home from me is that the Sega.

00:18:44It's so crispy.

00:18:45The tapioca, yeah.

00:18:47So crispy good.

00:18:48It's a really interesting texture.

00:18:50It adds to it.

00:18:52Joel, remind us what you'll do in a bit.

00:18:55What I'm cooking on the show.

00:18:56I'm cooking the Chongfan noodles.

00:18:58Just with carbonara.

00:19:00So it's going to have some guanciale, pecorino.

00:19:02And we're going to make the noodles from scratch.

00:19:04Beautiful.

00:19:05Beautiful.

00:19:05Don't forget, you're in charge of what I cook at the end of the show.

00:19:07Will you go for Tim's idea of food heaven?

00:19:09A naughty, oozy cheeseburger with sweet potato wedges.

00:19:13Or his food hell grilled sole with an umami-rich anchovy caper and olive dressing.

00:19:18The choice is yours.

00:19:18Long on to the website now and have your say.

00:19:20Right.

00:19:21We're going to Bangladesh now with Rick.

00:19:22And he's on his way to an authentic family dinner.

00:19:24But it could prove challenging to get there in one piece.

00:19:29Take a look.

00:19:36I fought my way through some of the most hair-raising traffic I've ever experienced.

00:19:40And believe me, I've seen some scary stuff.

00:19:43In Vietnam, my friend Tom told me to just make eye contact and go.

00:19:48Well, that's good advice.

00:19:50But a lot easier said than done when faced with a manic bus driver.

00:19:56I was going to meet the Kabir family,

00:19:59who had gathered to give me a taste of their home cooking and hospitality.

00:20:02Otherwise, help us out.

00:20:04This is tamarind.

00:20:06The main dish, called a dampot,

00:20:08was a fillet of fish that had been marinated and baked in a sauce.

00:20:12This is a new one.

00:20:13The fish was called rui, a large freshwater fish, rather like a carp.

00:20:17The family's long-time cook and housekeeper marinades it in yoghurt

00:20:21and pierces the thick fillet so that all the flavours enter the flesh.

00:20:27A whole load of different purees are mixed together.

00:20:30Onion, both fresh and fried.

00:20:31Ginger, pistachio, almond and raisin.

00:20:36Then ground coriander and ghee.

00:20:38And then this lovely mixture of saffron blended with milk.

00:20:42Finally, lime juice and sugar, all mixed up and spread all over the fish.

00:20:46It has distinct echoes of food styles from Persia.

00:20:51We don't use much freshwater fish at all back at home,

00:20:54other than salmon or trout,

00:20:56but you do need a very large fillet to make this dish work.

00:21:00So, if you're doing this back in the UK,

00:21:03it'll work really well with salmon.

00:21:06The dish gets baked in the oven,

00:21:08but Mogbel, for that's his name, starts it on the gas ring.

00:21:13Mrs Kabir's son and daughter were both educated in England

00:21:16at obviously very good schools.

00:21:19It's true that Bangladeshis talk about food

00:21:22in a really sort of intellectual way.

00:21:24I mean, it's such an integral part of the culture.

00:21:27Food is very much a part of the culture.

00:21:29What food you serve to a guest

00:21:32really will show how much you're appreciating that guest.

00:21:36For example, we were told that, as children,

00:21:38we were told never to serve dal and potatoes to guests

00:21:42because those were things that you just had lying around in the house

00:21:46that meant you hadn't prepared anything special for your guest.

00:21:50You weren't paying much attention to that person.

00:21:52I mean, if you knew that the fish dish

00:21:54and the palau rice chicken was on at your mother's place,

00:21:59would you come over here like a shot?

00:22:01Yep.

00:22:02And travel, you know, I'd travel over there over there

00:22:05to be here right now.

00:22:06I'd love this one.

00:22:07I would too.

00:22:09What a nice family they are.

00:22:12I was really treated like an honoured guest

00:22:14and I understood completely how they would feel

00:22:17about travelling for miles to get some more of that home cooking.

00:22:23The next morning, I was faced once more

00:22:26with a terrible rush-hour traffic.

00:22:28I don't know why I say rush-hour,

00:22:30because it can't rush anywhere

00:22:32and it doesn't seem to ease up at all as the day goes on.

00:22:35So at least now I was in a bus

00:22:37and someone else had to deal with it.

00:22:39I just had to sit back and watch.

00:22:43There's a sort of theatre about this type of travel.

00:22:46Everywhere I look is a feast for the eye.

00:22:51For the record, this country has only been in existence

00:22:54as Bangladesh for about 40 years.

00:22:57Before that, it was East Pakistan.

00:22:59And even before that, it was part of India as a whole,

00:23:02which means, of course, it was part of the British Raj.

00:23:08I couldn't help but think of that Monty Python sketch.

00:23:11What did the Romans do for us?

00:23:13Over here, they might say, what did the British do for us?

00:23:17Well, the railways, condensed milk,

00:23:20but what else?

00:23:21The old town hall?

00:23:23I must say, I'm so glad to have got out of Dhaka.

00:23:26It's a fascinating city.

00:23:28But Bangladesh is the most densely populated country on earth.

00:23:34And my gosh, it shows in Dhaka.

00:23:36It took us ages to get out.

00:23:37The traffic was horrendous.

00:23:40And when I was leaving, I was in the lift

00:23:42and I'm on my way to Sillit now.

00:23:45And this lady said, well, what time's your flight to Sillit?

00:23:49I said, well, actually, we're going by Kosh.

00:23:51She said, by Kosh?

00:23:53You must be mad.

00:23:55But I'm not mad because what I love about the Indian subcontinent,

00:23:59the villages, the country, the village life,

00:24:03there's something uniquely calming about it.

00:24:06I know it's a very populated country,

00:24:08but when you look out of the window

00:24:09and you see the sense of order and the greenness,

00:24:13it reminds me a bit of Goa, funnily enough, this countryside.

00:24:18Remember that line in American Pie?

00:24:21I drove my Chevy to the levee.

00:24:22Well, all the roads in what is a flat landscape

00:24:25are built up on these levees

00:24:27simply because this really is the floodplain of all floodplains.

00:24:31I was reminded of this when I met Shokat.

00:24:34He's a famous TV chef in Bangladesh

00:24:36and he described to me the serious business of flooding.

00:24:40When you have a country which goes underwater,

00:24:45three-fourths of the country, literally four-fifths of the country

00:24:47will go underwater within the next few months, you know,

00:24:50this submerge to the floodwater.

00:24:51But this is a welcome water, you know,

00:24:53and the water recedes.

00:24:54They leave behind the silt, you know, which fertilizes.

00:24:57This is a natural fertilizer that we have in our country.

00:24:59And it fertilizes, and then you have the paddies where you go.

00:25:02But at the same time, when this water is there,

00:25:05this is just knee deep at the most, your hip deep.

00:25:08This is where you find the small fishes booming, you know,

00:25:12because they come out of this lake, spawns, and this and that.

00:25:14And they have for themselves a lot to eat.

00:25:17They grow, you know, the population booms and people are there.

00:25:21And for the people who are living here,

00:25:25you know, all the villages are a little bit raised from the common field,

00:25:28you know, so they are literally living on small islands all over the country.

00:25:32Just outside your doorstep, you have this huge expanse of water

00:25:36filled up, teeming with fishes.

00:25:38All you have to do is make sure that you have stored enough rice in your granary,

00:25:42boil it, catch one of those fishes, eat.

00:25:47Showcat cooked a fish called a pabda in a curry sauce.

00:25:50It's known as gravy over here, made with onion and tomato puree.

00:25:55Actually, it also had garlic, red chilli, turmeric and coriander,

00:25:58and it was quite lovely.

00:26:05Favourite. Thanks for that, Rick.

00:26:06Now, Tim, we were just discussing,

00:26:09you have a bit of a thing for pate.

00:26:12Yeah, I'm not proud of myself.

00:26:14No, you should be. It's delicious.

00:26:16Pate is such a sort of...

00:26:17And actually, given that I don't think I'm very sophisticated,

00:26:19I'm quite proud of my love of pate,

00:26:21because some people find it a bit much.

00:26:24But, yeah, just any creature's liver mashed up.

00:26:29Nice, nice.

00:26:31OK, so I'm going to put together a very rustic country-style pate.

00:26:35I've got some pork, what have I got here, pork belly and some pork shoulder.

00:26:42Mix that together.

00:26:44There's pork liver here as well.

00:26:47You could use chicken livers.

00:26:49Pork livers are quite strong, but I think it's kind of a nice thing to use.

00:26:54Do most pate's have more than just liver, or...?

00:26:56You need a fat.

00:26:57You need a high-fat content to make them nice and soft.

00:27:00The liver just gives it a bit of extra kind of earthiness and oomph, really.

00:27:06I don't have ever seen pate getting made.

00:27:08I'm not sure I needed to.

00:27:10It's one of those things best left of the imagination.

00:27:15Pretend that someone magicked it.

00:27:18So, shallots and garlic have got some allspice here.

00:27:22You could use fourspice.

00:27:26Quatre spices.

00:27:28Oh, my goodness.

00:27:29Oh, I didn't know you.

00:27:29I didn't know you were by the way.

00:27:31No, nor did I.

00:27:32What's the difference between that and fivespice?

00:27:35Oh, so threespices.

00:27:37Yeah.

00:27:37So fourspices is cloves, ginger, pepper, nutmeg.

00:27:44Fivespice is a bit more Asian.

00:27:48It's, what is it?

00:27:49Star anise, cloves...

00:27:51Cinnamon.

00:27:52So different flavour profile completely.

00:27:54Stuff.

00:27:55Yeah.

00:27:56Excellent.

00:27:57Is that clear?

00:27:58Yes.

00:27:58What's the point of fourspice and fivespices?

00:28:00You don't have to know what the spices are.

00:28:02It's great for a cupboard.

00:28:03Anyway, I haven't got that.

00:28:04I'm using a bit of allspice.

00:28:06Okay.

00:28:07A bit of brandy in there, or cognac.

00:28:09A bit of Madeira, a little bit of sweetness.

00:28:12I'm then going to put some eggs in, some cream.

00:28:13That's going to give it kind of a nice kind of soft,

00:28:17soft sort of texture to it.

00:28:21That's it, really.

00:28:21I'll get on with this.

00:28:23And then we're going to talk about Matilda.

00:28:27Yeah.

00:28:27Now, 15 years ago, you got round to being asked to write this.

00:28:32Where do you even begin to start with that?

00:28:35Well, actually, I wrote Matilda between a tour and the birth of my son.

00:28:41Okay.

00:28:42So, I had, so, I mean, it's 2008 I got approached.

00:28:46So, it's 18 years since I got approached.

00:28:48And I just got a meeting at the Royal Shakespeare Company, who are the producers,

00:28:53remain the producers of Matilda, with a director called Matthew Watchers, who I failed to even

00:28:58Google.

00:28:58If I had Googled him, I would have found out he'd won Tony's.

00:29:01And if I'd asked around...

00:29:02I guess you hadn't, mate.

00:29:03Totally.

00:29:04If I'd asked around, people would have said, oh, you know, he's hard to read.

00:29:07Like, because he's incredibly iconic.

00:29:10But I just went in and went, hi.

00:29:12Hey.

00:29:12And he went, yeah, do you know Roald Dahl, the author Roald Dahl?

00:29:16And I went, nah.

00:29:18Yes.

00:29:19That's like my entire childhood.

00:29:21And he's like, do you know the story of Matilda?

00:29:23And I went, yeah.

00:29:24And he went, we're thinking of making a musical.

00:29:26And I said, oh, that's funny, because in 2000, sitting in Perth, writing children's theatre songs

00:29:30for 500 bucks, you know, for one week runs at the local thing.

00:29:34Right.

00:29:34I wrote a letter to the Dahl estate saying, would I be able to make a show out of Matilda?

00:29:40What?

00:29:41Really?

00:29:41And in my head, because of where I was at in my career, I thought, I'll write it in three

00:29:46weeks.

00:29:47It'll be rehearsed for two weeks.

00:29:48It'll be done.

00:29:49And then it'll be gone, just like everything else I've ever done.

00:29:51It's just...

00:29:51Right.

00:29:52And they said, oh, we would love to see a score, a sample of your score.

00:29:56They're like, we are interested in...

00:29:58And I have no proof of this.

00:29:59I didn't keep the...

00:30:01I don't remember as an email or letter.

00:30:02But I got it back and I went, score?

00:30:04Oh, they think I can read music?

00:30:06Like, because I can't read or write music, really.

00:30:09I was like, oh, oh, they're taking me way too seriously.

00:30:12I was just like, can I do it?

00:30:13Will I get in trouble?

00:30:14They're like, oh, you send us a score?

00:30:16And I'm like...

00:30:16And so I just was like...

00:30:18And then, you know, eight years later, I get to write the...

00:30:22Crazy.

00:30:23And it's still going.

00:30:23That's amazing.

00:30:24The songs are so incredible because they are entire stories in themselves

00:30:28that are just obviously so related to the original book.

00:30:34How on earth did you put them together?

00:30:36How did you come up with them?

00:30:37Well, I mean, I had written a lot of music for youth theatre and stuff,

00:30:41so I just had...

00:30:42I guess I have an instinct for storytelling songs.

00:30:46It's why you never hear me on the radio

00:30:47and it's why I became a comedian,

00:30:49because my songs are not like pop songs.

00:30:51They do a bunch of stuff, whether it's to get a laugh

00:30:54or to be satirical or critical or political or...

00:30:59But I think I just...

00:31:01I love...

00:31:02I've been doing it this week for a new project.

00:31:04I love looking at a story and going,

00:31:07oh, what if that character there in that emotional state...

00:31:10It's all about, like, what's the character going through?

00:31:12What do we want to put the audience through?

00:31:14How do we place the audience in the emotional place the character's in,

00:31:18whether it's funny or heartbreaking or whatever?

00:31:21But it's like a puzzle to me.

00:31:23And I think I'm a bit different from some musicians for whom it's like,

00:31:26oh, my feelings...

00:31:28I'm like, no, it's a puzzle.

00:31:30Yeah.

00:31:30And we are going to fix this.

00:31:31It's broken and we're going to make it all work.

00:31:34I love that.

00:31:34And so, like, I came into some of the first meetings

00:31:37with a big colour-coded flowchart.

00:31:38And I'm like, this colour represents chorus numbers.

00:31:42This colour is solo numbers.

00:31:44When it's a circle, that means it's an emotional song.

00:31:48When it's a square, it's going to be...

00:31:49And I was like, it's all going to be balanced and, you know...

00:31:52And then the mission is the relationship

00:31:56between specificity and universality, right?

00:31:58So Matilda's singing a song about noise in her head

00:32:02and that's very specific to a five-year-old genius.

00:32:05And yet, don't we all sometimes feel like it's too much

00:32:09and we just need...we want to go, rawr!

00:32:11Yeah.

00:32:12And so finding a song...

00:32:13That was my favourite song.

00:32:14Yes, that's the...that was the song.

00:32:15That had me.

00:32:16Yeah, right?

00:32:17So finding the thing that is specific to the narrative

00:32:20and the character but also says something

00:32:21about the human condition, that's the job.

00:32:23Wow.

00:32:23And I'm like, as you can see, I get very excited by that job.

00:32:26Doesn't mean I always succeed, but I'm excited by the mission.

00:32:29I don't know, work it out for you, mate.

00:32:30It's worked out all right.

00:32:31Yeah, yeah, yeah.

00:32:33It's really fun.

00:32:34And I don't think it's unlike...

00:32:35I think it's why I don't cook very much

00:32:37because I'm not left at the end of a day with a desire to...

00:32:40Yeah.

00:32:41I'm like, I've done my...

00:32:42That's best.

00:32:42I've done my cooking.

00:32:44Yeah.

00:32:44It would be really unfair, though, if you were good at cooking.

00:32:46You'd be like, come on!

00:32:47Well, you can rest easy.

00:32:49You'd be like, argh, all the time.

00:32:52I'm OK at a few things.

00:32:54Cooking is not one of them.

00:32:56Ask Matt which his favourite song was.

00:32:58Oh.

00:32:59Oh, er, When I Grow Up.

00:33:01Basically, your anthem.

00:33:03Yeah.

00:33:03No, I love that song.

00:33:05Because it's really catchy.

00:33:07It's really catchy.

00:33:07And it makes kids like you smile.

00:33:11It makes kids...

00:33:12There were kids around me singing it.

00:33:13They knew it already.

00:33:14Why are you guys so mean to that?

00:33:15Kids all smile and the adults cry at that song.

00:33:18Yeah.

00:33:19So kids...

00:33:20Because it's all about, like, aspiration.

00:33:22When I grow up, I'm going to be tall enough to climb trees.

00:33:24And kids go, oh, yeah, that'll be fun.

00:33:27And adults go, I've let my childhood self down.

00:33:30Oh, yeah, it's gone.

00:33:30Yeah, it's gone.

00:33:31I should have climbed more trees.

00:33:32When did I stop climbing trees?

00:33:33Oh, yeah.

00:33:37God, how do I segue back into Tereen?

00:33:39Pate.

00:33:40What did you just do?

00:33:41You're wrapped in...

00:33:41I just made it happen.

00:33:43Right, so this is wrapped in lardot.

00:33:45Do you know this stuff?

00:33:46No.

00:33:46Oh, it's delicious.

00:33:46I've got called it every now and then in primary school.

00:33:49Yeah, try a bit of that.

00:33:50So it's cured fat, cured pig fat, and it's just wrapped in lardot,

00:33:55and it kind of just melts around and keeps all the liquid...

00:33:57Is that common, or is that you being...

00:33:59Yeah, you can get it.

00:34:00I mean, you can get this everywhere.

00:34:01No, it's common that in making pate you would do this.

00:34:04Yeah, you'd wrap it in lardot or bacon or something like that

00:34:07just to sort of hold it together, and so it's tasty, right?

00:34:10Oh, my God.

00:34:10Anyway, right, so that's that.

00:34:12Bit of time on top.

00:34:13You...

00:34:13I didn't show you.

00:34:14You could test the mix.

00:34:16It's quite important to test the mix, which I forgot.

00:34:19So just sort of fry a little bit, and then you can adjust it.

00:34:21Stick it in one of these.

00:34:23Put that lardot on like that.

00:34:24Can I just say, I just want to interrupt you.

00:34:26I just want all the producers here to know...

00:34:28Are you watching?

00:34:28I just thought of a really funny, slightly too grown-up joke

00:34:32and didn't say it.

00:34:37I have come a long way in my 18 years of doing the band.

00:34:42I'm very proud.

00:34:43Please, you tell me, though.

00:34:44I'll tell you.

00:34:52That's exactly the sort of thing I do.

00:34:53Guess what?

00:34:54What you should have said.

00:34:55Yeah, I should have got a reward for the joke I did not make.

00:34:59Right, so that goes into a bain-marie.

00:35:01That goes into a low oven, about 150, 160,

00:35:04probably about an hour and a half.

00:35:06Check it.

00:35:07And then bring it out, and then ideally let it sit overnight.

00:35:12Let it set up.

00:35:13And then there you go.

00:35:14You've got pade for about a week.

00:35:20Let's take a nice middle...

00:35:21Or half an hour, if you would.

00:35:22A little slice, a little slice.

00:35:25Right.

00:35:27Okay.

00:35:28Nice.

00:35:29I'm happy with that.

00:35:29You're never quite sure until you cut it.

00:35:34John, you've never seen Matilda?

00:35:37You know, I'm more of like a Limp Bizkit person than a musical person.

00:35:41It'll change your life.

00:35:42You know what?

00:35:43I need to go.

00:35:44I've moved to the UK.

00:35:45I need to go and watch musicals.

00:35:48It's Australians taking over the London man.

00:35:51And we should do an exchange, a meal for a ticket.

00:35:55Theatre tickets these days, you can get a pretty good meal.

00:35:57It's horrendous.

00:35:58You can go and see it on tour as well.

00:36:00It doesn't have to be in London, because you're going...

00:36:03Oh, that's the...

00:36:03So the best thing about being here at the moment is Matilda's 50...

00:36:07I'm here to...

00:36:08One of the things I'm doing in London is promoting,

00:36:11celebrating the 15-year anniversary of the show in London.

00:36:15But for the second time, it's on a big tour.

00:36:18It's halfway through a year-and-a-half-long tour,

00:36:20which, as the creators,

00:36:21because it's so hard to keep ticket prices down in London

00:36:25because everything's crazy expensive.

00:36:27And if you're a family from up north

00:36:29and you want to bring your kids into town,

00:36:31like, obviously, some people can do it.

00:36:32But some people just cannot do it.

00:36:34And so we are always thrilled when it goes out.

00:36:37And what's amazing is the touring version of Matilda is so good.

00:36:42It's like, obviously, there's something about the West End version

00:36:45where there's more automation and stuff,

00:36:47but there is no qualitative difference in the...

00:36:50I went down to Southampton to see opening night in Southampton last week.

00:36:54I just, at the very last minute, like, went as a surprise.

00:36:57It was fantastic, and the Southampton audience was just...

00:37:01And it's going to Bristol next.

00:37:03I think it's closing next week in Southampton.

00:37:05Bristol, then Birmingham, then Norwich,

00:37:07and then I think it's going to...

00:37:09Dublin?

00:37:09Dublin, I think.

00:37:10And Scotland.

00:37:11That's a really nice touch.

00:37:13So there's two casts doing this show eight times a week.

00:37:16It's unbelievable.

00:37:17Eat some pate.

00:37:19I really like that.

00:37:21Oh.

00:37:22That's it.

00:37:24That's better than a rehearsal one.

00:37:25You want to try it?

00:37:27Yeah.

00:37:28I'll bring it over.

00:37:29There you go.

00:37:30Right.

00:37:30You dive into that.

00:37:31There you go.

00:37:32What's the difference?

00:37:32I'll give you that.

00:37:33Pate and a terrain is a terrain, I think.

00:37:35I think it's a texture.

00:37:36What do you want me to make at the end of the show?

00:37:38Will it be Tim's idea of food heaven?

00:37:40Cheeseburger and chips.

00:37:41If so, I'm going to make bone marrow, chuck and brisket burger,

00:37:44serve it in a toasted bun and caramelised onions,

00:37:46burger sauce and plastic American cheese,

00:37:48and a nacho cheese sauce,

00:37:49all served with sweet potato wedges.

00:37:51Or his idea of food hell, fishy fish.

00:37:54So I'm going to grill a megrin sole with some vermouth and butter.

00:37:57I'm going to serve it with an umami-packed anchovy,

00:37:59caper, olive and tomato dressing.

00:38:02The choice is yours.

00:38:02Log on to the website now.

00:38:03I'm going to have your say.

00:38:05How's the pate?

00:38:05Why would they choose the mean pie?

00:38:07Because that's the format.

00:38:09Yeah, but what would I have to do wrong for them to do that to me?

00:38:12Just like be obnoxious.

00:38:14Don't like you.

00:38:14Yeah.

00:38:15Don't not tell them that joke you thought of.

00:38:16He is a bit much.

00:38:20Sorry.

00:38:20How's the pate?

00:38:22Really good.

00:38:22Nice, right?

00:38:23Yeah, yeah.

00:38:23So simple.

00:38:24Delicious.

00:38:25It's really...

00:38:26It's better than rehearsal.

00:38:27That was better.

00:38:27All right, let's catch up with Dame Mary Berry now,

00:38:29and she's meeting the dad and daughter team

00:38:31behind the most delicious dumplings,

00:38:32who you might recognise from their appearance

00:38:34on Saturday Kitchen.

00:38:46What could be better than food

00:38:48that reminds us of home?

00:38:51Whether it's what your mum used to make

00:38:53or your favourite couch comfort,

00:38:56my heart always turns to those dishes

00:38:59that make us feel safe and sound.

00:39:05And there are so many people from around the country

00:39:08who feel just like I do.

00:39:10One of those is Chef Joe Young,

00:39:13who's taken the comfort food he grew up with in Hong Kong

00:39:16and turned it into his living,

00:39:18with the help of his daughter, Chantal.

00:39:21Good morning.

00:39:22Hi.

00:39:22This duo specialises in four different kinds of dumplings,

00:39:27chicken, pork, prawn and jackfruit.

00:39:31You call yourselves chubby dumplings.

00:39:33Neither of you look chubby.

00:39:34When I was a kid,

00:39:35my dad used to make the best dumplings

00:39:37and I would just gobble them all up straight away

00:39:39and he nicknamed me Chubby Dumpling

00:39:42because I ate them all.

00:39:43Ah, how lovely.

00:39:44And what made you start up a truck?

00:39:47My dad used to have his own restaurant for 31 years

00:39:50and then retired a couple of years ago.

00:39:52I convinced him to come out of retirement

00:39:54to work hard and make dumplings

00:39:56and now we have a food van together.

00:39:59Joe's prized recipe is a family one,

00:40:02handed down through the generations.

00:40:05Would you like to come in and give me a hand?

00:40:07Well, I'll have a go.

00:40:09Dumpling dough is simply flour, water and salt.

00:40:13The skill is in the ronin

00:40:15if you want a perfectly shaped result.

00:40:18Just the dough in your palm,

00:40:20put a little bit of filling in there, in the middle.

00:40:24It's a fiddly job.

00:40:26First I need to get the right amount

00:40:28of shiitake mushroom and chicken mix.

00:40:31You put the bottom to the top.

00:40:33I can take that.

00:40:35Yeah.

00:40:36And I give it a pinch now.

00:40:37Now the trouble starts.

00:40:39You just move your fingers to the top

00:40:42and give it a squeeze.

00:40:44There.

00:40:45Do it one more time.

00:40:47Lovely.

00:40:49It's a bit ham-fisted.

00:40:51I don't think you're going to give me a job.

00:40:53Well, I couldn't afford you.

00:40:55Nah.

00:40:59How many dumplings can you make in an hour?

00:41:01Roughly about 180 to 200.

00:41:04Goodness gracious.

00:41:05I would be sacked on my first day, wouldn't I?

00:41:09Joe is not only speedy,

00:41:11but very resourceful when it comes to cooking.

00:41:13And you've been steaming there

00:41:15on the top of an ordinary urn.

00:41:17Very useful.

00:41:18Then a quick fry to crisp them up.

00:41:26I love the way that you love your own home cooking,

00:41:29but you're bringing it out here

00:41:31so everybody can enjoy it.

00:41:33Yeah, it's good.

00:41:34And there's so many people come to the van

00:41:36who haven't had dumplings before,

00:41:38and they wouldn't necessarily go to a Chinese restaurant

00:41:41and order this food if they're on the streets

00:41:42as a good way to try new things.

00:41:44So these are ready.

00:41:46They smell so good.

00:41:48Just the finishing touches.

00:41:50Spring onions.

00:41:51Some fresh chillies are going to pop on the top.

00:41:54Not too much.

00:41:55Please.

00:41:57Some Asian pickles.

00:41:59So there you go.

00:42:00There's your lunch.

00:42:04Mmm.

00:42:05It's lovely.

00:42:07So good.

00:42:09There's nothing like your family's best recipes.

00:42:13But for me,

00:42:15there's one that has stood the test of time.

00:42:18And I hope it will still be cooked

00:42:20by my grandchildren one day.

00:42:23I think roast chicken must be

00:42:25the most favourite family roast.

00:42:27I'm going to put a lovely flavoursome butter

00:42:30underneath the skin

00:42:31and serve it with melting onions.

00:42:35Got some butter,

00:42:36and it's nice and soft.

00:42:38In with the flavour.

00:42:40Crushed garlic,

00:42:41grated fresh ginger,

00:42:43and the zest of half a lemon.

00:42:45Some tarragon.

00:42:47And as you chop it,

00:42:48you get that wonderful aroma.

00:42:51The tarragon gets mashed into the butter,

00:42:54then carefully pushed under the skin.

00:42:59It's well worth doing this.

00:43:01It really infuses the meat with the flavour.

00:43:04If you put it just on top,

00:43:05it drips down into the meat.

00:43:08So that's ready to roast.

00:43:09I'm going to put that in the tin.

00:43:12Add two roughly chopped onions,

00:43:14which will cook alongside

00:43:15and slowly caramelise.

00:43:19And drizzle generously with olive oil.

00:43:22I'm going to put a little bit of salt.

00:43:25That just gives a lovely crunchy topping.

00:43:30Into the oven for about an hour at 180 fan.

00:43:38When it's done,

00:43:40the juices should run clear

00:43:41and the skin golden and crisp.

00:43:44I think that looks so tempting.

00:43:47I think that looks so tempting.

00:43:47That glorious chestnut colour.

00:43:50And the onions look brilliant too.

00:43:52I'm just going to leave it to rest

00:43:55and plate up those gorgeous caramelised onions

00:43:58that will be served alongside.

00:44:02Now to the gravy.

00:44:04I've got all the fat in the pan from the chicken,

00:44:07a little bit of oil from those onions,

00:44:09so I know it's a good flavour.

00:44:10My simple gravy is just how Mum used to make it.

00:44:14Two tablespoons of flour will start it off.

00:44:17So I'm working the flour

00:44:19into all those drippings.

00:44:22In with 150ml of white wine

00:44:25and 500ml of chicken stock.

00:44:29And some gravy browning

00:44:31to give it a rich colour.

00:44:33You can make it as dark

00:44:35or as light as you want.

00:44:37My family always say

00:44:39if the gravy's a good brown colour,

00:44:42oh, doesn't that look good, Mum?

00:44:44Finally, a little red currant jelly

00:44:46and a dash of Worcester sauce.

00:44:49That's the consistency.

00:44:52Served with crisp roast potatoes

00:44:54and a green vegetable.

00:44:57What could be better?

00:45:05Thanks for that, Mary.

00:45:06Can't get better than that.

00:45:07Still to come, Lucy Hutchins

00:45:08is going to tell us all about

00:45:10this year's RHS Chelsea Flower Show.

00:45:13Woo! Woo!

00:45:14Thanks, Tom.

00:45:14And introduce us to some curious-looking vegetables

00:45:17that you can grow at home.

00:45:19Like this one.

00:45:20This is a mandrake.

00:45:22See that, Tom?

00:45:24Get that.

00:45:24No, it's not a mandrake.

00:45:27Find out what it is later.

00:45:28Stay tuned.

00:45:29What do you want me to make

00:45:30at the end of the show?

00:45:31Would it be Tim's idea of food heaven,

00:45:32a mouth-wateringly delicious cheeseburger

00:45:35with sweet potato wedges,

00:45:36or his food hell,

00:45:37grilled salad with an anchovy,

00:45:39olive and caper dressing?

00:45:40Log on to the website now.

00:45:41Have your say.

00:45:42Right, John.

00:45:43Carbonara, but not as we know it.

00:45:45Yeah, so today we're going to make

00:45:47chun fan noodles.

00:45:48Mm-hmm.

00:45:48So I'll get you to slice that up first.

00:45:50Mm-hmm.

00:45:50And I'm going to make the batter.

00:45:52Okay.

00:45:53And this is, I mean, mentioned earlier,

00:45:55this is your thing, right?

00:45:56It's taking sort of classic dishes,

00:45:58putting a bit of an Asian twist on it.

00:46:00Yeah, just being really respectful

00:46:02of the original dish,

00:46:03but at the same time, you know,

00:46:05putting my spin on it.

00:46:06Mm-hmm.

00:46:06So we start off with the rice flour.

00:46:08Just go straight in.

00:46:09Oops.

00:46:10Okay.

00:46:10And then with that,

00:46:13we're going to go in with some tapioca starch.

00:46:16Mm-hmm.

00:46:16And then wheat starch.

00:46:18Now, wheat starch is different from wheat flour.

00:46:21Okay.

00:46:22Wheat flour is the whole kernel,

00:46:25whereas wheat starch is extracted from that

00:46:27and has had all the protein and fiber removed.

00:46:33Okay.

00:46:33So basically, it's used for dumplings

00:46:36and today we're going to make noodles out of it.

00:46:40Um, so what sort of brought you

00:46:42to coming up with this sort of idea then?

00:46:44Well, basically, like,

00:46:47I wanted to put my own spin

00:46:50on what carbonara could be.

00:46:52Okay.

00:46:52And also, I kind of like ruffling

00:46:54a little bit of feathers, you know?

00:46:56Nothing about this says that.

00:46:58That's all.

00:47:00Yeah.

00:47:01Yeah, so the opposite of al dente is chung fan.

00:47:05And, you know, surprisingly,

00:47:06they were both made for workers,

00:47:08um, in their origins.

00:47:11Okay.

00:47:13So, right, so let's talk about the carbonara.

00:47:16So we've got some pecorino, uh, parmesan.

00:47:18You want the parmesan in there,

00:47:19the pecorino's going over the top, right?

00:47:20Yeah.

00:47:21Okay.

00:47:21Uh, what's the reason for that?

00:47:23Uh, the reason for that is because, uh,

00:47:26when I find the pecorino goes into the sauce

00:47:29straight away,

00:47:30it leaves, like, this, like,

00:47:31almost, like, gummy texture.

00:47:33Whereas, so I like to put parmesan in

00:47:35and then I like to finish it with pecorino.

00:47:37Okay.

00:47:38Okay.

00:47:39Um, so, so what's here?

00:47:40So the important part when you make this

00:47:42is that you have to get these trays,

00:47:44and you can just find them online,

00:47:46and to do it at home,

00:47:47you'll also need a steamer basket,

00:47:49but you need to spray the trays with vegetable oil

00:47:51with canola oil,

00:47:53just so it doesn't stick.

00:47:54Um, so let's talk about your background briefly.

00:47:57You started, uh, in a very, um,

00:47:59famous restaurant in Sydney, uh, Australia.

00:48:02Yep.

00:48:02You did a couple of years there.

00:48:03You went to, uh, Noma with Rene Ruseppe.

00:48:06Yep.

00:48:07Um, where else did you go?

00:48:08Left there, you went with David Chang.

00:48:11Yep.

00:48:11Uh, I was at Momofutu Sayobo.

00:48:14Um, that was in Sydney, actually.

00:48:16Oh, okay.

00:48:16And, uh, we had just opened.

00:48:18Okay.

00:48:18And then I went on to open Master,

00:48:20my own restaurant.

00:48:21Uh-huh.

00:48:21And then Happy Paradise in Hong Kong.

00:48:24Um, and that is, um,

00:48:26so where did you meet at Harrison Ford?

00:48:28Let's go back to the Harrison Ford story.

00:48:30Before that,

00:48:31Yeah.

00:48:32It's very important that the...

00:48:33Yeah, sorry.

00:48:34It's very important that the, um,

00:48:38the, the, it's around 60 grams in the tray

00:48:40because if they're too thick,

00:48:41when you steam them,

00:48:43uh, they'll actually break.

00:48:44And you want it to be thin enough

00:48:46so that you can roll it up

00:48:48and it also needs to be warm when you roll it up

00:48:51because, uh, they will stick to the tray as well.

00:48:55Okay.

00:48:55So this is a very delicate process.

00:48:57So you're making one noodle.

00:48:58So I'm making one noodle now.

00:49:00Wow.

00:49:01Um, and just to show you the process

00:49:03of how, how it's done.

00:49:04Uh-huh.

00:49:05But in the restaurant,

00:49:06I have an army of chefs doing this.

00:49:08That's, that's handy.

00:49:10I mean, you're lucky,

00:49:11you're lucky to, to find an army of chefs

00:49:13at the moment, quite frankly.

00:49:15Anyway, that's all interesting.

00:49:16Let's talk about Harrison Ford.

00:49:18All right.

00:49:19So that was in London, right?

00:49:21Yes.

00:49:21So I was doing a pop-up, um,

00:49:24for five days at this restaurant.

00:49:28Now, Harrison...

00:49:29First name?

00:49:30Yeah.

00:49:30Harry.

00:49:31Harry.

00:49:32Harry.

00:49:33Harry.

00:49:33Don't show off.

00:49:33How's my stuff?

00:49:34Nobody likes it.

00:49:36Basically, he tried to come to the restaurant

00:49:39and I told, I told the manager

00:49:41that there was no, no dietries.

00:49:43It was a special menu.

00:49:44Okay.

00:49:44So one night the manager comes up to me

00:49:46and is like,

00:49:47oh, you know, um,

00:49:49we've got a table of three out the front

00:49:51but one of them is pescatarian.

00:49:53So then I was,

00:49:55I just go straight away like,

00:49:56well, tell them to leave, you know?

00:49:58Such a chef.

00:49:58The next day I come in...

00:50:00Such a chef.

00:50:00The next time I come in,

00:50:02the next day,

00:50:03and all the chefs,

00:50:04everyone's laughing.

00:50:04And they're like,

00:50:05and I was like,

00:50:06what's so funny, guys?

00:50:06And they're like,

00:50:07what, you don't like Indiana Jones?

00:50:08You've never watched Star Wars?

00:50:10And I was like,

00:50:10what do you mean?

00:50:11And then they're like,

00:50:12oh, you kicked out Harrison Ford last night.

00:50:14And you would think...

00:50:15They didn't tell you.

00:50:16You would think the name Harrison Ford

00:50:18would be said before pescatarian.

00:50:23So, anyways,

00:50:24on my last night of the pop-up,

00:50:26a guy called me up

00:50:27and was like,

00:50:28hey, I tried your food last night.

00:50:30Harrison still wants to,

00:50:31actually, he's PA,

00:50:32he still wants to really try your food.

00:50:33He wasn't put up

00:50:34for you throwing him out.

00:50:35And, uh...

00:50:36He's a very forgiving guy, Harrison.

00:50:38Yeah, so I was like,

00:50:38you know,

00:50:39we were going into lockdown at the time,

00:50:40so I said,

00:50:41instead of, like,

00:50:42me cooking in a restaurant,

00:50:43be kind of weird, no?

00:50:44You're just the only person.

00:50:46Me and my friends,

00:50:47we're all chefs.

00:50:47We all, like,

00:50:48cook together and drink together.

00:50:49Do you want to do that?

00:50:50And he goes,

00:50:51how much is it going to be?

00:50:52And I said,

00:50:53just bring drinks, bro.

00:50:54So, he brought the best wines.

00:50:57Like, we had a good time.

00:50:58I love the idea of Han Solo

00:51:00turning up with carrier bags

00:51:02full of booze.

00:51:03I mean,

00:51:04he ended up washing my dishes for me,

00:51:06you know,

00:51:06and rolling my dumplings.

00:51:07He was the nicest guy.

00:51:09That is a very cool story.

00:51:12Very cool.

00:51:13I would 100% wet myself

00:51:15if I ever met him.

00:51:16You would say.

00:51:16I wouldn't know what to do.

00:51:18So, now that I've...

00:51:19Anyway, noodles.

00:51:20Sorry.

00:51:20Now that I've rolled the chonkwan

00:51:22just here,

00:51:22you can see just there.

00:51:23Yep.

00:51:23And I've just used

00:51:24a plastic scraper to do that.

00:51:26We'll let that set overnight

00:51:28or in the fridge till it's cold

00:51:30and they should come out like this.

00:51:31You don't want this one, no?

00:51:32Oh, no, you can keep that.

00:51:34Okay, thanks.

00:51:35Very sweet of you.

00:51:38So, you can see

00:51:39they've become a bit more opaque

00:51:40and they're quite hard.

00:51:42So, we're just going to cut it

00:51:43into three pieces

00:51:43just so you can eat it much easier.

00:51:48And now we're just going to

00:51:48boil these real quick.

00:51:51Just in...

00:51:52Just into slightly salted water.

00:51:54Okay.

00:51:56And this will only take about a minute.

00:51:58So, do you have this on the menu, Kaya?

00:52:01We don't, actually.

00:52:03So, um...

00:52:03Where is Kaya?

00:52:04You should.

00:52:04Kaya's in Goulburn Road.

00:52:06In Notting Hill.

00:52:07In Notting Hill.

00:52:07Okay.

00:52:08And, uh...

00:52:09Why is it on the menu?

00:52:10Because we also have a version of this

00:52:13which is still chonkwan

00:52:14but it's cacio e pepe.

00:52:15Oh, nice.

00:52:16So, if you want this,

00:52:18you've got to ask for it.

00:52:19It's like an off-menu thing.

00:52:20It's an off-menu item.

00:52:21If you know, you know.

00:52:23So...

00:52:23Nice.

00:52:24Quite a lot of people now know.

00:52:28I mean, you might want to

00:52:29readdress that one.

00:52:31To be honest.

00:52:32I'll get the boys.

00:52:32Hey, order more guanciale.

00:52:34Yeah, you'll be thrilled.

00:52:36I'm off tonight, so...

00:52:39Right, give us your carbonara tips then.

00:52:41How do you stop it from scrambling?

00:52:43Because this is the crucial stage.

00:52:44All right, so now we've got the eggs.

00:52:48One whole egg, one egg yolk.

00:52:49Yep.

00:52:50And we've got the parmesan in there.

00:52:52Now, to stop it from scrambling,

00:52:54what we're going to do is

00:52:55we're going to get a ladle

00:52:56of this boiling water.

00:52:58Okay.

00:52:59Just like that, just to loosen it up.

00:53:01Maybe a little bit more, just to be safe.

00:53:03Mm-hmm.

00:53:05And...

00:53:05So, I mean, it's very runny at the moment.

00:53:07Yep.

00:53:08So, basically, what I'm trying to do there

00:53:10is just loosen it up so that when...

00:53:13And it's also coming to temperature

00:53:14so it doesn't have to be in the pan that long.

00:53:17Okay.

00:53:18Bringing it up slowly, you're much less...

00:53:20It's a way smaller chance of you overcooking the eggs.

00:53:23Sure.

00:53:24So, now, what we're going to do is

00:53:25we're going to strain off these noodles.

00:53:27Mm-hmm.

00:53:30Because, I mean, they're already cooked.

00:53:31You're just trying to soften them, right?

00:53:33Sure.

00:53:34I mean, they're pretty solid.

00:53:36So, they'll...

00:53:37They unravel, you say?

00:53:39Yeah.

00:53:39They'll unravel a little bit.

00:53:41You don't want to do it too much

00:53:42because they can break.

00:53:43They're a lot more delicate.

00:53:45Okay.

00:53:46And now we're going to get these noodles

00:53:47straight into the pan like that.

00:53:49I've got a double chip that works.

00:53:51Because that bacon has been cooking,

00:53:53gronchale,

00:53:54it's also quite hot.

00:53:55So, that noodles

00:53:56and a little bit of that water going in,

00:53:58it's going to actually bring the temperature down

00:54:00to the right temp to mix through the eggs.

00:54:04Okay.

00:54:05And once again,

00:54:06from the pan,

00:54:07we're going to go into the eggs

00:54:09just like that.

00:54:11Okay.

00:54:13Stone straw from here.

00:54:15And then,

00:54:16give that a mix.

00:54:18Okay.

00:54:19So, all the while,

00:54:20you're slowly introducing heat, right?

00:54:21Slowly bringing that temperature up.

00:54:23It's going to go back into the pan

00:54:26just like so.

00:54:28Mm-hmm.

00:54:28Return back to heat

00:54:29while constantly stirring.

00:54:31Okay.

00:54:31And it has to be a very low, gentle heat.

00:54:33Sure.

00:54:34And it'll slowly thicken up.

00:54:37As soon as you start to see,

00:54:39the sauce goes smooth.

00:54:40That means the cheese is melting.

00:54:42Okay.

00:54:42And that also means that the egg is thickening.

00:54:45Perfect.

00:54:45And you want to take it off

00:54:47just before it's the right consistency

00:54:49because that'll still thicken more.

00:54:51So, that took about like 10 seconds, right?

00:54:54And we're going to go straight into the plate.

00:54:57Beautiful.

00:54:58Lovely consistency.

00:55:00Yeah.

00:55:00Right?

00:55:01Is it the shirt?

00:55:02It's the shirt.

00:55:03Yeah?

00:55:03The shirt.

00:55:04Better than rehearsals.

00:55:05Thanks.

00:55:06Okay.

00:55:07Give it some more cheese

00:55:07and remind you what it's called.

00:55:08And we're just going to finish it with the cheese.

00:55:10So, just some pecorino on top.

00:55:12Just like that.

00:55:14Beautiful.

00:55:15Right.

00:55:15What's it called, Chong?

00:55:16So, here we've got chunfán carbonara.

00:55:20That's enough.

00:55:21Yeah.

00:55:21Stop.

00:55:26You don't eat anymore.

00:55:28Right.

00:55:28Tim, there you go.

00:55:30Try that.

00:55:30Come and sit down, John.

00:55:31It's all for you.

00:55:32Come sit down.

00:55:33So, what does the nation's

00:55:34fifth most influential wine person in the UK think?

00:55:39Well done, Helen, by the way.

00:55:40Well done, Helen.

00:55:43What have we got here?

00:55:44Better be good now.

00:55:45It is an Italian white.

00:55:47It felt right to go to Sicily for this.

00:55:50Or stay in Italy, at least.

00:55:51But I have gone a more unusual route.

00:55:53So, you might have a richer wine with this.

00:55:56But actually, we've gone,

00:55:57because of the unctuousness of the dish,

00:55:59we've gone for something that is actually really fresh

00:56:01and will cut through it all.

00:56:03So, the grape is called Ansonica,

00:56:05which is also known as Inzolio

00:56:07and about 27 other names in Italy.

00:56:09And it's a very ancient grape.

00:56:11It's often used in masala to make fortified wine.

00:56:14But this is it in bone-dry fort.

00:56:17It's nice, Chris.

00:56:17It's £7.50 from the M&S found range,

00:56:20which is such a good range.

00:56:22It is such a bargain, I can't tell you.

00:56:24And it's just so refreshing.

00:56:25I mean, you look spellbound by her words.

00:56:27I mean, feel free to drink.

00:56:28She's influenced me all morning.

00:56:31But I was going to say,

00:56:32if you're going to have your white wine in the sun,

00:56:34can you just please put this on the list?

00:56:36OK.

00:56:36It's just...

00:56:37I haven't heard a word you've said.

00:56:39Right!

00:56:40Join the club!

00:56:41I know the feeling!

00:56:43I'm eating!

00:56:43I was watching him,

00:56:45I was like,

00:56:45oh my God, he hates it!

00:56:48You're in heaven!

00:56:50Really...

00:56:51Two things.

00:56:52One, if you haven't had breakfast,

00:56:54this is great.

00:56:54Yeah.

00:56:55Breakfast.

00:56:55I know you like cheese.

00:56:56It's like cheese and eggy.

00:56:58But it's interesting because it's so nice.

00:57:02But you know basically what a carbonara tastes like

00:57:06and you go,

00:57:07oh, it's familiar.

00:57:08And then suddenly the texture of the noodle,

00:57:10you're like,

00:57:11oh, that's different.

00:57:12It's really, really, really good.

00:57:13We had one table, actually.

00:57:15They were asking how their meal were

00:57:17and we were like,

00:57:18oh, everything was amazing,

00:57:20but the cacio e pepe was overcooked

00:57:23because we do that with the cacio e pepe.

00:57:26It's still true fun.

00:57:27The pasta was...

00:57:27And then they were like...

00:57:28And then they were like...

00:57:28And then we were like...

00:57:30And then our manager was like,

00:57:31uh, it's not pasta, it's noodle.

00:57:33And they go,

00:57:34oh, we like it then.

00:57:35Yeah.

00:57:36Right, let's head to Provence now

00:57:38with Marcus Waring

00:57:39where he's going nutty about nougat.

00:57:42Take a look.

00:57:54When in France,

00:57:55it's very easy to focus on the savoury food offerings.

00:57:58Bonjour.

00:58:00Bonjour.

00:58:00Bonjour, bonjour.

00:58:02Not surprising,

00:58:03with all the incredible meat,

00:58:06fish,

00:58:07veg

00:58:07and cheese

00:58:08in such abundance.

00:58:09Wow, wow, wow.

00:58:10But today,

00:58:11I've come to the market

00:58:12to discover

00:58:13what simple sweet treats

00:58:14are on offer.

00:58:15Bonjour, madame.

00:58:17And temptation

00:58:17isn't in short supply.

00:58:20This was one of my weaknesses

00:58:22when I worked in Paris

00:58:23for a short period of time.

00:58:24I could never walk past a patissier

00:58:25without looking or buying.

00:58:28One of my favourites

00:58:29is a mille foie.

00:58:32While the pastries

00:58:33bring back fond memories,

00:58:34something equally as nostalgic

00:58:36has caught my eye.

00:58:38Bonjour.

00:58:39Bonjour.

00:58:39Wow.

00:58:42Maybe do you want to try some nougat?

00:58:43I'll try some.

00:58:46Mmm.

00:58:47Very nice.

00:58:49The reason why I'm smiling

00:58:50is because

00:58:52my mum always used to buy this

00:58:54only at Christmas.

00:58:55Yes.

00:58:56And she used to have it

00:58:57all on the table.

00:58:58But whenever you used to chew it,

00:58:59you used to stick your teeth together,

00:59:00you couldn't really eat it.

00:59:01But this is sort of delicious

00:59:03because it melts in the mouth.

00:59:04It's not the memory

00:59:05that I had before.

00:59:07Nougat has been popular

00:59:08in southern Europe

00:59:09since the Middle Ages.

00:59:11It's made with beaten egg whites

00:59:12and sugar or honey,

00:59:14flavoured with regional ingredients

00:59:16like candied fruits

00:59:17or roasted nuts.

00:59:18Amol and pistons.

00:59:19Are they from Provence?

00:59:20Local product.

00:59:21Really?

00:59:22Yes.

00:59:22Ah.

00:59:23Almonds from this region.

00:59:25I did not know

00:59:26they grew almonds in Provence.

00:59:27Merci, madame.

00:59:29Nice day.

00:59:29Merci.

00:59:34Once grown all across

00:59:36southern France,

00:59:37more profitable crops

00:59:38such as olives

00:59:39have seen almond trees

00:59:41almost disappear

00:59:42from the Provencelle landscape.

00:59:45Now with only 12,000 acres

00:59:47of almond orchards left,

00:59:49farms like L'Almond de Lire

00:59:50are working hard

00:59:52to preserve the Provencelle almond.

00:59:56My friend and local food guide,

00:59:58Pascal,

00:59:59has invited me

01:00:00to meet the owner,

01:00:01Geraldine,

01:00:01and help with the harvest.

01:00:03Ah.

01:00:06Here you are.

01:00:06Found you.

01:00:07Bonjour.

01:00:08Bonjour.

01:00:09Marcus, bienvenue.

01:00:10Bonjour, Marcus.

01:00:11Although she didn't give me

01:00:12the dress code memo,

01:00:14I have to say,

01:00:15I feel slightly underdressed.

01:00:17Very glamorous,

01:00:18both of you.

01:00:19Oh, wow.

01:00:19For farmers.

01:00:23My attire may not be as chic,

01:00:25but at least

01:00:26they've brought me an accessory.

01:00:29You have to put your arms here.

01:00:32That's it.

01:00:33Voilà.

01:00:33Parfait.

01:00:34OK, good.

01:00:35This feels very familiar.

01:00:37Last time I was wearing

01:00:38one of these,

01:00:38I was picking apples.

01:00:39Really?

01:00:40Yes, in England.

01:00:41It's almond today.

01:00:42So it's just the almond.

01:00:43Twist, yeah.

01:00:45Ça part très bien.

01:00:48There's quite a lot.

01:00:50Yeah.

01:00:51Bigger the almond,

01:00:52the higher the price.

01:00:54Ah.

01:00:56These are quite big trees.

01:00:57How old is this tree?

01:00:59Cinquan.

01:01:00Yeah, it's five years old.

01:01:01OK, so it's quite new.

01:01:03Yes.

01:01:03Seems quite big.

01:01:04If you're five.

01:01:05Oui.

01:01:06They grow quickly.

01:01:08And almonds are the first tree

01:01:09to bloom here

01:01:10in late February.

01:01:13The climate is really good here,

01:01:15you see.

01:01:16It's why you don't find them,

01:01:17you know,

01:01:18in northern region,

01:01:19for instance.

01:01:19Yes.

01:01:20Because of the frost.

01:01:22While the mild climate here

01:01:23is perfect for growing almonds,

01:01:26nationwide demand outstrips

01:01:28anything producers

01:01:29like Geraldine can supply.

01:01:31Only 5% are produced

01:01:33in France.

01:01:34You know that.

01:01:35So 5%?

01:01:36Yeah, only.

01:01:37Wow.

01:01:37Rest comes from...

01:01:39From somewhere else.

01:01:39Yeah, Spain mainly,

01:01:41Italy and then Italy.

01:01:42So if you want to...

01:01:43And of course the United States.

01:01:46You need to plant more trees.

01:01:47Yes, we need to.

01:01:48We need more space.

01:01:52What happens to this

01:01:53once it's harvested?

01:01:54All sorts of things.

01:01:56Nougat, pastries.

01:01:57Snacking.

01:01:58Yeah.

01:01:58The pâtissiers

01:02:00to the restaurateurs.

01:02:01the nougatiers,

01:02:02the calissonniers.

01:02:04I think back home

01:02:05in the UK,

01:02:05we need to up our game

01:02:06with the use of almonds

01:02:08because we use them

01:02:09a little bit

01:02:09but not as much

01:02:10as you do here in France.

01:02:11Well, and each region

01:02:12may have like a special

01:02:15cake or biscuit

01:02:16with almonds.

01:02:18Locally, you have calisson

01:02:20so a lot of these almonds

01:02:22will go into calisson.

01:02:25Calisson are a very

01:02:26traditional Provencal sweet

01:02:28so it could be

01:02:29just what I'm looking for.

01:02:31Right, I've picked a few.

01:02:32Can I taste some?

01:02:33First of all,

01:02:34you have the...

01:02:36Oh, no way.

01:02:37You have the...

01:02:37No, no, no.

01:02:38You have to do like

01:02:39our grandparents used to do.

01:02:40We've got two rocks.

01:02:42OK.

01:02:42Use one as a board.

01:02:44See?

01:02:45Perfect.

01:02:48Ah, there we go.

01:02:50Très bien, chef.

01:02:51Superb.

01:02:54Mmm, beautiful

01:02:55and white inside.

01:02:56Wow.

01:03:00En bonne.

01:03:01Oh, it's so fresh.

01:03:03No.

01:03:03It's perfect.

01:03:04Make sure you don't

01:03:05eat them all

01:03:06before you cook them.

01:03:08Good boy.

01:03:13There's nothing

01:03:14quite like the taste

01:03:15of a fresh almond.

01:03:17It's absolutely delicious.

01:03:19It's delicate,

01:03:19it's mild

01:03:20and there's nothing

01:03:21better than that.

01:03:24The simplicity

01:03:25of the almond

01:03:26when you've just

01:03:27picked it off the tree

01:03:27and you peel it yourself

01:03:28is actually...

01:03:29It's quite special

01:03:30and it's worth the effort.

01:03:41Thanks for that, Marcus

01:03:42and a big congratulations

01:03:43on getting your MBE

01:03:45this week.

01:03:45Well done.

01:03:46Well done, Marcus.

01:03:48Remember next time

01:03:49not to look you in the eye.

01:03:50Right,

01:03:51the website vote is closed

01:03:52and we'll soon find out

01:03:53whether it's food heaven

01:03:53or food health for Tim.

01:03:54OK,

01:03:55so the countdown

01:03:56to the RHS Chelsea Flower Show

01:03:58is on with gardeners galore

01:04:00gearing up for the most

01:04:01prestigious horticultural

01:04:02event of the year.

01:04:03One of this year's exhibits

01:04:05is showcasing heirloom varieties

01:04:06of fruit and veg

01:04:07that look a little bit quirky

01:04:08but taste fantastic.

01:04:10So we've invited

01:04:11double gold medal winning

01:04:12Lucy Hutchins

01:04:13to help us grow our knowledge.

01:04:16Lucy, welcome along.

01:04:16Hi, Lucy here.

01:04:17So I'm going to get on

01:04:19this recipe

01:04:20using some of your ingredients.

01:04:21So your husband's a chef.

01:04:23He's put this together

01:04:23so I'm just kind of

01:04:25the conduit.

01:04:25You are, yeah.

01:04:26I don't do the cooking.

01:04:27I provide the ingredients.

01:04:29So the first thing

01:04:30we're going to talk about

01:04:31is these.

01:04:32Look like Jerusalem artichokes.

01:04:33But not.

01:04:34So they are dahlia tubers

01:04:35and gardeners might recognise

01:04:37them more like this.

01:04:38So that is what you will

01:04:38find in your garden.

01:04:39But what most people

01:04:40don't realise is that

01:04:41they were actually brought

01:04:42to Europe as a food crop

01:04:44not as a flower.

01:04:45So I didn't know

01:04:46what a dahlia was.

01:04:47We've got a picture.

01:04:48There they are.

01:04:49That's a dahlia, everyone.

01:04:51I'm sure there's many

01:04:51people at home going

01:04:52why didn't you know that.

01:04:53A very beautiful flower

01:04:53and much like widely grown

01:04:55across the country.

01:04:56They will appear in gardens

01:04:57year after year.

01:04:58They're perennials.

01:04:59They come back again and again.

01:05:00But you do tend to have

01:05:02to dig them up every winter

01:05:04because they're quite tender.

01:05:05So especially in colder

01:05:06parts of the UK.

01:05:07So if you've got to dig

01:05:08them up anyway,

01:05:09why not eat some of them?

01:05:10So you can eat some of the

01:05:10clump and then you can

01:05:12store the rest for the next year.

01:05:14But they're also really easy

01:05:15and quick to grow some seeds.

01:05:16So you'll get flowers

01:05:17and tubers the first year.

01:05:18I love that history though.

01:05:19It came over from Mexico.

01:05:21Yeah.

01:05:21So there,

01:05:21that's a really staple root crop.

01:05:24Is that right?

01:05:24Yeah.

01:05:24Okay.

01:05:25Are they still growing to eat?

01:05:26They still are.

01:05:27Yeah.

01:05:27They're staple there.

01:05:28Right.

01:05:29So I'll get on with this.

01:05:30Got a little bit of chestnut flour

01:05:31and that to go in.

01:05:32Tell you what I'd notice.

01:05:33Look at this.

01:05:34The amount of water

01:05:35that comes out of them.

01:05:36Oh, nice and juicy.

01:05:37I know.

01:05:38And they're really delicious.

01:05:38So you can do anything

01:05:40that you would do

01:05:40with a new potato

01:05:41or something like that.

01:05:42They taste a bit like

01:05:43a new potato

01:05:43but a bit more fragrant

01:05:45and I think a little bit nuttier.

01:05:46So they're really, really nice.

01:05:47Great flavour.

01:05:48Right.

01:05:49Let's go.

01:05:49I'll go on with this.

01:05:50So what else have we got?

01:05:51So we've got these little tomatoes.

01:05:53So we have,

01:05:53so we have this bunch of tomatoes

01:05:55which looks like

01:05:55quite an unassuming,

01:05:56maybe slightly ropey bunch of tomatoes

01:05:58but that is because of this.

01:05:59I didn't want to say that.

01:05:59No, I know.

01:06:00But bear with me.

01:06:01This bunch of tomatoes

01:06:02is six months old.

01:06:04So this was harvested

01:06:05over six months ago.

01:06:07So these are storage tomatoes

01:06:09and they are really commonly grown

01:06:11in Italy and Spain

01:06:12but really not known about here.

01:06:14So we're trying to get more people

01:06:15to grow them

01:06:15because they are the perfect solution

01:06:17for our short tomato season

01:06:19here in the UK.

01:06:19OK.

01:06:20So you grow them

01:06:20much like you would

01:06:21a conventional tomato

01:06:23but at the end of the season

01:06:24you pick all the trusses

01:06:25off the plant

01:06:26while the tomatoes are full size

01:06:27but still green

01:06:28and then you string them up

01:06:29in these big bunches

01:06:30and in Italy

01:06:31they hang them in the rafters

01:06:32of the houses.

01:06:32I've seen those.

01:06:33Yeah.

01:06:34And they're,

01:06:34what are they,

01:06:35slow ripening?

01:06:35Yes, slow ripening.

01:06:36So their gene for self ripening

01:06:38is weaker

01:06:39than it is in a conventional tomato.

01:06:40Right.

01:06:41What it means is that

01:06:41they really slowly ripen

01:06:42through winter

01:06:43and you can be eating

01:06:44your homegrown tomatoes

01:06:45all through winter.

01:06:47OK.

01:06:47You've got varieties

01:06:48that last two months

01:06:49you've got ones

01:06:49that last three months.

01:06:50This variety is

01:06:51Gallio Rosso De Crispiano

01:06:54just rolls off.

01:06:55De Crispiano.

01:06:56Just means kind of

01:06:57yellowish red

01:06:58and from Crispiano

01:06:59so it sounds better in Italian.

01:07:00What about the ropey ones

01:07:01down here?

01:07:02So, unlike conventional tomatoes

01:07:03once they've reached

01:07:05for ripeness

01:07:05they don't go bad

01:07:06so they then start

01:07:08to dehydrate

01:07:08so you end up

01:07:09with something a little bit

01:07:09like a sun-dried tomato

01:07:10if you leave them alone.

01:07:12Yeah, would you like

01:07:12to have a try?

01:07:13Yeah, please.

01:07:14So, I'm going to pick these off.

01:07:16So, bear in mind

01:07:17these are six months old

01:07:18and the longer

01:07:19that they store

01:07:20they tend to be

01:07:21less sweet

01:07:22and a bit more

01:07:24meaty.

01:07:25You know, roll this to you.

01:07:26Sweet to you.

01:07:27That's great for food.

01:07:28Yeah, so it tends to be

01:07:29the longer storing ones

01:07:30are better for cooking

01:07:31and the shorter storing ones

01:07:32tend to be a bit sweeter

01:07:33and better for eating fresh.

01:07:34So, the ideal is

01:07:36give several varieties.

01:07:37Right.

01:07:38I love that.

01:07:38I didn't know

01:07:39there was even a variety

01:07:40of slow ripening.

01:07:41Yeah, so it's different

01:07:42and you will never find

01:07:44those in the supermarkets

01:07:45so the only way

01:07:46you can work

01:07:46with these kind of ingredients

01:07:47is if you grow them

01:07:48from seed.

01:07:49But if you are willing

01:07:50to do that

01:07:51there are so many

01:07:52amazing ingredients

01:07:53that you can be working with.

01:07:54Okay, I get it.

01:07:55So, what are you actually

01:07:56doing at Chelsea?

01:07:57So, we are showing

01:07:58in the Great Pavilion

01:07:59which is the giant marquee

01:08:01that's right in the middle

01:08:02of the showground.

01:08:02It's our third year.

01:08:03You must come and see us.

01:08:05Come and have a picture.

01:08:05I like the trip round

01:08:06in Chelsea.

01:08:06Yeah.

01:08:07It's very nice.

01:08:07And we're, I think,

01:08:08the only veggie company.

01:08:10So, we are the only veggie stand.

01:08:12So, come and see food there.

01:08:14And, yeah, we

01:08:16obviously in seed company

01:08:17we want to show visitors

01:08:18what you get

01:08:19at the end of your growing journey

01:08:20if you partake in that.

01:08:22And we try and show

01:08:23a different aspect

01:08:24of why you would grow

01:08:25your own food each year.

01:08:26So, this year

01:08:27we're focusing on flavour

01:08:28which is very fitting

01:08:29for the show.

01:08:30And our theme is called

01:08:31Feast.

01:08:31So, we are creating

01:08:32a fantasy woodland

01:08:35dining experience.

01:08:36So, we've got this huge

01:08:37banquet table.

01:08:38We're creating, like,

01:08:39a woodland edge.

01:08:40It's like Midsummer Night's Dream

01:08:42having a decadent banquet

01:08:43in the middle of the woods

01:08:44and then all the diners

01:08:46have been scared away

01:08:46by the arrival

01:08:47of the guests at Chelsea.

01:08:48Oh, my goodness.

01:08:49I've never been to

01:08:50Jorge's before

01:08:51and I'm going next week.

01:08:52We should hang out.

01:08:53Let's hang out.

01:08:54Let's hang out.

01:08:55Let's have fun.

01:08:56I'll be there.

01:08:57Leave your phone on.

01:08:58We've got a giant selfie frame

01:08:59so you can come

01:08:59and have your social media moment.

01:09:01Absolutely.

01:09:02I can't wait.

01:09:03What's the, uh,

01:09:04what's the yellow,

01:09:05the yellow, large,

01:09:06star and ace looking thing?

01:09:07I'm very glad you asked.

01:09:09So, this is a

01:09:11pineapple courgette.

01:09:12So, it's actually a courgette

01:09:13and I bet no one's ever seen

01:09:14a courgette that looks like that.

01:09:15I've not.

01:09:16And, um, it's amazing

01:09:17because you can have it young

01:09:18as a courgette.

01:09:19It's going to taste

01:09:19just like a courgette

01:09:20but it's going to have it,

01:09:21like, have a little bit

01:09:22more structural integrity

01:09:23when cooked.

01:09:24You know courgettes

01:09:24kind of go a bit quick.

01:09:25That one doesn't.

01:09:26It stays a little bit firmer

01:09:27which is quite nice.

01:09:28Or you can let it fully mature.

01:09:30So, this was harvested

01:09:31in August last year.

01:09:32So, you can have a squash

01:09:33for storage as well.

01:09:34So, I think it's nice

01:09:35when you don't have

01:09:36maybe a lot of room

01:09:37in your garden.

01:09:37You can have a plant

01:09:38that does both purposes.

01:09:40I wouldn't mind a squash

01:09:41from my dining room table.

01:09:42It looks like a design

01:09:42of sculpture.

01:09:43It does, isn't it?

01:09:44It's very architectural.

01:09:46So, Lucy, let's,

01:09:47we've got a little bit

01:09:48of beetroot here.

01:09:50So, what beetroot

01:09:51have we got here?

01:09:51So, this is what you would

01:09:53call a gigantic beetroot.

01:09:54The reveal.

01:09:56And beetroot is a fantastic crop.

01:09:58That is a chuggy beetroot

01:10:00if you are wanting to grow it.

01:10:01But if you are wanting

01:10:02to cook it,

01:10:02you're going to want

01:10:03a candied beetroot.

01:10:04OK.

01:10:04And it's a very

01:10:05unassuming looking beetroot

01:10:06but with an amazing reveal

01:10:08when you cut it open.

01:10:09And beetroot is a fantastic,

01:10:10easy, easy crop.

01:10:11It's a perfect starter crop.

01:10:12And then,

01:10:13when you've mastered beetroot,

01:10:14you might want to move

01:10:15on to this beauty.

01:10:16So, this is a manglewurzel.

01:10:18And we've brought back

01:10:19the manglewurzel.

01:10:19A manglewurzel.

01:10:20Manglewurzel.

01:10:21Manglewurzel.

01:10:22Manglewurzel.

01:10:22It is like something

01:10:23at Harry Potter.

01:10:24It really is.

01:10:24It is.

01:10:25It looks just like a mandrake.

01:10:26So, we have made these

01:10:27go viral.

01:10:27This is a very small one,

01:10:29by the way.

01:10:29Is it?

01:10:30Yes.

01:10:30They get huge.

01:10:31Like this big,

01:10:32massive.

01:10:33They're absolutely gigantic.

01:10:34So, if you are all

01:10:35about size,

01:10:36this is your vegetable.

01:10:38Again, really easy to grow.

01:10:39But, they used to be

01:10:40called the scarcity root

01:10:41because they gave

01:10:42plentiful food

01:10:43when there wasn't

01:10:44a lot around.

01:10:45They'll sit in the ground

01:10:45all through winter.

01:10:47And, tastes like a beetroot

01:10:48but it's less earthy

01:10:49and it's sweeter

01:10:50because it's kind of

01:10:51on its way to a sugar beet.

01:10:52So, it's a fantastic crop

01:10:53and also,

01:10:54you can have

01:10:55possibly the biggest

01:10:56vegetable you'll ever

01:10:57grow.

01:10:58Could you enter it

01:11:00in one of those

01:11:00novelty veg competitions

01:11:02so you get a village fete?

01:11:04We get sent loads

01:11:04of pictures

01:11:05from our growers

01:11:06of people who've won

01:11:07the village show

01:11:08with their mangle wordles.

01:11:10Really?

01:11:11Yeah.

01:11:11It's definitely one

01:11:13if you are into

01:11:14your giant veg.

01:11:15If you want to eat it fresh,

01:11:17you want to harvest it,

01:11:18I say about human head size,

01:11:19that's a good kind of size.

01:11:21Human head size.

01:11:22Let it get really big.

01:11:23It's good for fermenting

01:11:24and you can make wine.

01:11:26Wow.

01:11:26Really?

01:11:26You can, if you want.

01:11:28Sorry, I didn't know what that.

01:11:29I'm not sure what that noise was.

01:11:31As a final reminder,

01:11:32you can find plenty

01:11:33of recipe inspiration

01:11:35from the show

01:11:36at bbc.co.uk

01:11:37forward slash

01:11:38set in the kitchen

01:11:38or scan the QR code below

01:11:39and it'll take you

01:11:40straight to today's dishes.

01:11:42Mango,

01:11:43mangle,

01:11:44mangle,

01:11:44mangle.

01:11:44Wurzel wine.

01:11:45Yeah, it was the head

01:11:46of Wurzel Dunning.

01:11:46Nobody ever make that

01:11:47for me, ever.

01:11:48Oh, no, come on.

01:11:49Tastes like sherry.

01:11:50I'll try it.

01:11:51Oh, okay.

01:11:51Okay, I'm in.

01:11:52Oh, now I feel bad.

01:11:53Definitely.

01:11:54Right, so you got

01:11:55your little rustic,

01:11:57we've got

01:11:59storage tomato salsa,

01:12:01some of those

01:12:01candied beetroot,

01:12:03a little bit of yoghurt

01:12:03to cool it all off

01:12:04because there's a little bit

01:12:05of chilli in there.

01:12:06Do you want to try this, Tim?

01:12:08You ready?

01:12:09Yeah, you do.

01:12:10Yes, that's the answer.

01:12:12It's delicious.

01:12:13I tried it in rehearsal.

01:12:14It was lovely.

01:12:14Yeah, it was really good.

01:12:15Time into that.

01:12:16It's amazing

01:12:17that you don't harvest

01:12:17your manglewurzls

01:12:18until they're the size

01:12:19of a human head

01:12:20because I never harvest

01:12:20my human heads

01:12:21until they're the size

01:12:22of a manglewurz.

01:12:23That's the way

01:12:23you've been getting it wrong.

01:12:27Lucy, thanks very much for that.

01:12:28Enjoy, Chelsea,

01:12:29as we will, Anna.

01:12:31Yeah, I'll see you guys there.

01:12:33Possibly.

01:12:34Leave your phone on.

01:12:35We're going to soon find out

01:12:36whether you voted for Tim's idea

01:12:37of food, having a food help,

01:12:38but first Nigella's rustling up

01:12:39her fluffy pork buns.

01:12:46My hoisin braised pork belly

01:12:48and soft buns

01:12:49is a glorious and greedy

01:12:51DIY lunch for family and friends.

01:12:54I do get these soft steamed

01:12:57bao buns

01:12:58from a local Asian supermarket.

01:13:00I don't see why you couldn't

01:13:01just use soft bread buns.

01:13:03The secret is in the prep.

01:13:07So the night before,

01:13:08I brine the pork belly

01:13:10in cold water,

01:13:11sugar and salt.

01:13:15I use a plastic bag

01:13:16as a receptacle for the marinade

01:13:18and then I seal it up

01:13:20and pop it in the fridge

01:13:21for at least eight hours

01:13:22and up to 24.

01:13:23So all very easy.

01:13:27Being something of a pyrophile,

01:13:29I do like a dollop

01:13:31of fiery sauce in a pork bun

01:13:32and my garlic chilli

01:13:34and ginger sauce

01:13:35begins with five red chilli peppers.

01:13:39About a 10 centimetre length

01:13:40of ginger,

01:13:41peeled and cut up into chunks

01:13:43for more warmth.

01:13:45A couple of garlic cloves

01:13:47intensify the heat.

01:13:51And then seasoning.

01:13:52A teaspoon of fine sea salt

01:13:56and then two of sugar

01:13:57to balance the heat.

01:14:04Some sunflower oil,

01:14:06the zing of the juice of a lime

01:14:12and whizz to a puree.

01:14:19That's all there is to it.

01:14:21Then leave in the fridge overnight,

01:14:23taking it out to get to room temperature

01:14:25before serving.

01:14:29I'd only ever roasted pork belly,

01:14:32but there is another way.

01:14:35When you softly braise

01:14:37the brine-plumped meat,

01:14:39it is all succulents.

01:14:43Every little bit of it.

01:14:52I braise the pork

01:14:54in a mixture of water and hoisin.

01:14:58Very low effort.

01:15:06But before I braise,

01:15:08I'm going to daub each slab

01:15:10with a bit of the liquid.

01:15:16And blitz it in a hot oven

01:15:18to help it on its way.

01:15:22It needs only 30 minutes

01:15:24in a very hot oven

01:15:25for the top to turn beautifully bronze.

01:15:28I'm going to pour over

01:15:30the remains of the braising liquid.

01:15:33You know, the thing about the pork buns,

01:15:35like all sandwiches,

01:15:36it's all about the build.

01:15:38So into each soft bun,

01:15:40I pack a quivering slice

01:15:41of soft braised pork belly,

01:15:45a fiery daub of chilli sauce,

01:15:49perhaps some extra hoisin,

01:15:51and of course some cooling cucumber

01:15:53and a tangle of spring onion.

01:15:54But the important thing for me

01:15:56are some sweet, crisp, fried shallots.

01:16:03So this is tightly sealed

01:16:04and ready to be sweetly braised

01:16:06while I can get on

01:16:07with frying the shallots.

01:16:10That goes in low and slow

01:16:11for another two hours.

01:16:14I use banana shallots,

01:16:15which are much easier to deal with

01:16:17than the little round ones.

01:16:19I slice them thinly

01:16:21and fry them quickly

01:16:22in hot vegetable oil.

01:16:29Once they're crisp and golden,

01:16:31I leave them to cool

01:16:32on a piece of kitchen towel.

01:16:45Gorgeous.

01:16:46Now, tempting though it is

01:16:47to start eating this immediately

01:16:49in its freshly burnished state,

01:16:51I find it makes my life easier

01:16:53to let it get cool

01:16:55and then slice it cold,

01:16:56much easier for me to do

01:16:57since I'm a bad carver,

01:16:59and then I can warm it up

01:17:00in these lovely juices

01:17:01when the hungry hordes arrive.

01:17:03Mmm.

01:17:05My pork bun feast

01:17:07is everything I like

01:17:08about having people over to eat.

01:17:10It's very laid back and relaxed,

01:17:12a lot of food,

01:17:13but more importantly,

01:17:15a lot of DIY at the table.

01:17:17That's to say,

01:17:18condiments and picky things

01:17:20so everyone can eat

01:17:21how they want

01:17:22and what they want.

01:17:23The important thing is

01:17:25everyone has a good time,

01:17:27me included.

01:17:31OK, I'm going to park some

01:17:32here and there's some spoons.

01:17:35I'm going to assemble mine.

01:17:36You can do this differently.

01:17:38Yes.

01:17:39Look how selfless you are.

01:17:40They're doing it in a boy's own.

01:17:42Then I'm going to the coriander.

01:17:44And then I'm ending on shallots.

01:17:46And then I'm ending on shallots.

01:17:47Now you see, where's this?

01:17:48I'm at the end of the garnish.

01:17:49Oh, yeah.

01:17:50Thank you so much.

01:17:51You're doing how much good?

01:17:51We'll work with the chilli.

01:17:52Oh, I'm a bit of a chilli head.

01:17:54I'm going in for a bite.

01:17:59Absolutely delicious.

01:18:05Thanks for that, Nigella.

01:18:06Right, let's find out

01:18:07whether it's food, heaven

01:18:08or food, hell for Tim.

01:18:09Could be heaven,

01:18:10which was cheese and burgers,

01:18:12kind of filthy business.

01:18:14Or hell, which was...

01:18:16It was essentially olives, wasn't it?

01:18:17Olives and capers

01:18:18and anchovies

01:18:19and fishy fish.

01:18:21Look at that fish.

01:18:21Beautiful.

01:18:22It's pretty little fish.

01:18:24Pretty to look at.

01:18:24Right, thanks to everyone who voted.

01:18:27I can tell you now

01:18:27that 69%...

01:18:30Scroll up.

01:18:31Went for heaven!

01:18:34We've had hell recently

01:18:35a few times, right?

01:18:36I'm going to lose the fishy fish.

01:18:38Bye, fishy fish.

01:18:39Anna, do you want the fishy fish?

01:18:41Yes.

01:18:41Thanks.

01:18:42Right, what are we doing?

01:18:44How exciting.

01:18:45Right?

01:18:46It's pretty bogan, isn't it?

01:18:47I'm like,

01:18:47I want patty and a burger.

01:18:49There we go, patty and a burger.

01:18:50Okay, filthy cheese,

01:18:52sauce.

01:18:52Yes.

01:18:53What have I got there?

01:18:54Evaporated milk,

01:18:55plastic American cheese,

01:18:57onion powder,

01:18:57garlic powder

01:18:59and...

01:19:01What's it?

01:19:01Frenchies mustard?

01:19:02What's it?

01:19:02American mustard.

01:19:04This stuff's good for you, right?

01:19:06Totally.

01:19:07Totally so good for you.

01:19:09I went to a factory once

01:19:10where they make that.

01:19:12Don't want to go there.

01:19:12Yeah.

01:19:13No.

01:19:13Right, let's put this burger together.

01:19:15So I've got minced chuck,

01:19:17minced brisket.

01:19:20I've got some bone marrow here.

01:19:21Again, you need a bit like the tree

01:19:23or the pate.

01:19:24You need lots of fat.

01:19:25For a good burger,

01:19:26I reckon sort of round about...

01:19:28I'm talking about 30% fat.

01:19:30Jeebus, greatness.

01:19:31A lot.

01:19:32But that makes it nice and juicy.

01:19:34You know, blah, blah, blah.

01:19:36Anyway, right,

01:19:36we're going to get on with this.

01:19:39You've got a book out.

01:19:40Just come out and paid me back.

01:19:41Oh, yeah.

01:19:42Oh, hello, Helga.

01:19:42I have got it.

01:19:43Oh, well done.

01:19:44Oh, I've not seen one.

01:19:45Yes, got my hands on a copy.

01:19:47So this came out just a few days ago,

01:19:49I think,

01:19:49and it's a collection of your speeches

01:19:52that you've done at the universities,

01:19:54which we've...

01:19:54I mean,

01:19:55they've got, like,

01:19:56millions of views.

01:19:57Yeah.

01:19:57Haven't they?

01:19:58I made a speech about 14...

01:20:00You know,

01:20:00in my late 30s

01:20:01at my University of West Australia,

01:20:04and I didn't even know

01:20:06someone was taping it,

01:20:07and that's the one

01:20:08that has been seen

01:20:09by a lot of people

01:20:09around the world,

01:20:10and then I got invited

01:20:12to other universities,

01:20:13and for a little while there,

01:20:13I...

01:20:14And so I collected the speeches

01:20:16and wrote some essays.

01:20:16It's called

01:20:17You Don't Have to Have a Dream,

01:20:18Advice for the Incrementally Ambitious,

01:20:20because I love a pithy title.

01:20:21And it came out

01:20:22a couple of years ago,

01:20:23and it's been really great,

01:20:23but the paperback's out now,

01:20:24so obviously it's cheap...

01:20:25It is fantastic.

01:20:27And I love it...

01:20:27Still has the same advice.

01:20:28But your message is,

01:20:30you know,

01:20:30we all have this one life,

01:20:31what you need to do is fill it.

01:20:33Not as in...

01:20:34Fill it,

01:20:34but...

01:20:35Fill it.

01:20:36Yeah, not like...

01:20:36I mean,

01:20:38I think it's...

01:20:39I think the reason it became...

01:20:40That particular speech

01:20:41became viral

01:20:42is it gives people

01:20:44permission to not...

01:20:45Yeah.

01:20:45There's a lot of mythology

01:20:46about, like,

01:20:47find your dream

01:20:47and whatever it takes,

01:20:48just aim for the stars

01:20:50and it's just like...

01:20:51Oh, I hate all that.

01:20:52I mean,

01:20:52apart from anything else,

01:20:53it means you miss all the...

01:20:55I love that.

01:20:55If your sights are set...

01:20:57So I talk about,

01:20:59like,

01:21:00the passionate pursuit

01:21:01of short-term goals.

01:21:02Like,

01:21:02just be really passionate

01:21:04about what's in front of you

01:21:04and then see what the next thing is.

01:21:06And that takes the pressure

01:21:07off young people

01:21:08who might not know what...

01:21:10They might not be

01:21:11like John or Anna.

01:21:12They might not have

01:21:12a burning vocation.

01:21:14They might be,

01:21:14I don't know.

01:21:15It's a brilliant message.

01:21:16But it says don't sit around.

01:21:17Right.

01:21:18You've only got one crack.

01:21:19Yes, exactly.

01:21:20It's a brilliant message.

01:21:21This is coming home with me.

01:21:22Oh, great.

01:21:23OK, good.

01:21:24Well, we've actually

01:21:24only got one copy, so...

01:21:25Exactly.

01:21:26We'll have a fight.

01:21:28Yeah, no,

01:21:28I'm really excited

01:21:29to have in paperbacks.

01:21:30Oh, brilliant.

01:21:32Let's go back to Matilda.

01:21:34Yeah.

01:21:34What I wanted to ask you,

01:21:36I suppose in terms of food,

01:21:38if a chef did a recipe

01:21:4115 years ago,

01:21:42he'd want to kind of tweak it.

01:21:43He?

01:21:44He, she.

01:21:45Oh, whoa.

01:21:46Sorry, sorry.

01:21:48Placing himself.

01:21:49Let's edit that out.

01:21:51It's lying.

01:21:52They would want to tweak

01:21:54and change it over the years,

01:21:55over the course of 15 years.

01:21:56Do you feel like that

01:21:57with the music?

01:21:58Good question.

01:21:59Thanks for your question.

01:22:00Thanks for distracting that.

01:22:01There are things you think,

01:22:03oh, given my time again,

01:22:04I'd have another crack at that,

01:22:06but I guess the point

01:22:07of a musical is

01:22:08it's an artefact of,

01:22:10the director Matthew

01:22:11told me when I was

01:22:12stressing over,

01:22:14you know,

01:22:15making it as good

01:22:16as we possibly could,

01:22:17he said,

01:22:18a theatre show

01:22:18is an artefact

01:22:19of what you did

01:22:20in the time you had.

01:22:21Okay.

01:22:21And you've got to be

01:22:22at peace with that

01:22:23and when it's been as,

01:22:24it's gone as well as Matilda,

01:22:26it is a piece of work

01:22:28that people want to stay,

01:22:30you know,

01:22:31in the future

01:22:31there'll be different productions

01:22:32and maybe we'll tweak them

01:22:34but the thing

01:22:35that's in the West End

01:22:36is a sort of complete work.

01:22:38Whether or not

01:22:38I think it's perfect,

01:22:39there's no such thing as that.

01:22:41It just,

01:22:42it's an artefact

01:22:43of what we did in the time.

01:22:43So you leave it alone?

01:22:44Yeah,

01:22:45but that said,

01:22:48there's always things

01:22:48you can do

01:22:49to make sure it stays fresh

01:22:50and you're not changing songs,

01:22:53you're changing pacing

01:22:54or you're,

01:22:55you know,

01:22:56you're going to put in

01:22:56a new PA probably

01:22:57just to make sure

01:22:59it stays,

01:23:01doesn't feel like a show

01:23:02that's old,

01:23:03it should feel like a show

01:23:03that just got on stage.

01:23:05I mean,

01:23:05the other thing

01:23:05that you mentioned earlier

01:23:06which we need to touch on

01:23:08is that you don't read music.

01:23:10So how on earth

01:23:11do you wrap your head

01:23:12around writing

01:23:13if you don't read?

01:23:14Because I know

01:23:15Paul McCartney famously

01:23:16can't read music,

01:23:17Well, I think

01:23:18the majority of songwriters

01:23:21in the contemporary

01:23:22sort of mode

01:23:24don't necessarily read.

01:23:26I mean,

01:23:26it's just like saying

01:23:26how can you cook something

01:23:28without a recipe

01:23:29in front of you

01:23:30or how can you cook something

01:23:31you haven't written it down

01:23:32or,

01:23:33I mean,

01:23:33it's just,

01:23:34they're two separate things.

01:23:35As a pianist,

01:23:36I have a pretty good understanding

01:23:38of music.

01:23:41But mostly one of the things

01:23:43I'm lucky about

01:23:44is that I haven't been trained

01:23:47very much

01:23:48and for me

01:23:49that's been really good.

01:23:51Because it's quite liberating.

01:23:52Because I,

01:23:54all the things

01:23:55I don't know how to do

01:23:58are the gaps

01:23:58I fill with

01:23:59my own solutions.

01:24:01Okay.

01:24:01And I've been lucky

01:24:02because that seems

01:24:02to suit people.

01:24:04Okay.

01:24:05I get that.

01:24:06I love it.

01:24:07I tried to learn to read

01:24:08and I was like,

01:24:09oh,

01:24:09this is so annoying.

01:24:11So,

01:24:12yeah.

01:24:13Yeah.

01:24:13But it's not like

01:24:14I'm just like,

01:24:15oh,

01:24:15I can just hear it.

01:24:16It's like,

01:24:17it's very,

01:24:18I understand what I'm doing.

01:24:19But like you were saying earlier,

01:24:20I love when you were explaining

01:24:21how for you

01:24:22there is a pattern to it.

01:24:24You know,

01:24:25when you were saying

01:24:25It's like a puzzle, yeah.

01:24:26Like a puzzle, exactly.

01:24:27And it's about balance as well.

01:24:29And when you were saying

01:24:30you laid out the shirt.

01:24:31So I've made it sound

01:24:31quite methodical

01:24:32and mathematical.

01:24:33But that's the edge here.

01:24:34The planning is.

01:24:35But when I sit down

01:24:36I'm just like,

01:24:37okay,

01:24:39I'm six,

01:24:40my parents are bullies.

01:24:42You know,

01:24:43it's character out.

01:24:44Yeah.

01:24:45Once I've decided

01:24:46what the song's going to be about.

01:24:48Yes.

01:24:48And musically,

01:24:49I just think of a phrase

01:24:50and it kind of comes

01:24:51with a tune

01:24:52and I think,

01:24:53okay, not that.

01:24:54You know,

01:24:54so it's very organic

01:24:57when I'm actually writing

01:24:58the song.

01:24:59But what I call

01:25:00the who sings what,

01:25:01when and why

01:25:02is a puzzle

01:25:03that we should all,

01:25:05all the creatives

01:25:06should wrestle with.

01:25:07The book writer,

01:25:07the director,

01:25:08the dramaturg,

01:25:09the music supervisor.

01:25:11That's the collaboration.

01:25:12That's the collaboration.

01:25:13And I'm like,

01:25:13leave me alone.

01:25:14Yes.

01:25:15And then I go,

01:25:16this is my demo.

01:25:17Do not tell me

01:25:18to change it.

01:25:19I've poured my heart

01:25:20into it.

01:25:21And I argue about that.

01:25:22Yeah.

01:25:23I love that you made

01:25:24an entire song

01:25:24about cheese as well.

01:25:26Oh, yes.

01:25:26I have a nine and a half

01:25:28minute song.

01:25:28Do you love cheese?

01:25:29Yeah.

01:25:30One of my...

01:25:31Sorry,

01:25:31nine and a half minute.

01:25:32One of my proudest things,

01:25:34Matt,

01:25:35and the fact that

01:25:36you don't know this song

01:25:37means your life

01:25:38is less rich.

01:25:40My comedy career,

01:25:42which really only

01:25:43was about six years long,

01:25:44like I tour now

01:25:45and they're fun.

01:25:46I'm still...

01:25:47But the bit

01:25:48where I was being a comedian

01:25:49was six years long

01:25:51and it went from,

01:25:52you know,

01:25:53100 seat,

01:25:5350 seat cabaret rooms

01:25:55to arenas

01:25:56in that period.

01:25:57And there was a moment

01:25:58where I was playing

01:25:59a nine and a half minute

01:26:01song about cheese

01:26:02with a 55-piece orchestra

01:26:03at the Royal Albert Hall

01:26:04and you can see it

01:26:05on YouTube

01:26:06and you'll know

01:26:07why I felt this.

01:26:07I remember thinking,

01:26:08oh, I've done this.

01:26:10That's finished.

01:26:11I have finished

01:26:12the idea of stupidity

01:26:13on a grand musical scale.

01:26:16So, yeah,

01:26:17I'm very proud

01:26:18of the absolute absurdity

01:26:20of that song.

01:26:20It is fantastic.

01:26:21I look forward to that

01:26:21nine and a half minutes

01:26:22on the train journey home.

01:26:23Exactly.

01:26:24You'll just go,

01:26:25you'll be like,

01:26:26what?

01:26:27Why?

01:26:29Why?

01:26:31It's actually a love song.

01:26:32It's about being in love

01:26:33with something

01:26:34that's not good for you.

01:26:35We've all been

01:26:36in relationships

01:26:36that we can't quit it.

01:26:38I just can't quit you.

01:26:40Even though we know

01:26:41it's bad for us.

01:26:42And my relationship

01:26:43with cheese

01:26:43is exactly that.

01:26:44I love her

01:26:45with all my might,

01:26:46but she makes me

01:26:47have terrible dreams.

01:26:50She tortures my stomach.

01:26:53So it's a love song

01:26:54to the toxicity

01:26:56of cheese.

01:26:57Matt,

01:26:57before you give him

01:26:58his burger,

01:26:59can you please give

01:26:59Tim his glass of red wine?

01:27:01Yes.

01:27:01Sorry.

01:27:02Aussie red wine.

01:27:03Oh, there you go.

01:27:03Oh, my knees are.

01:27:05Whoa.

01:27:07Because I thought

01:27:08with your heaven food,

01:27:09you needed your heaven wine,

01:27:11which I know

01:27:12you actually red wine.

01:27:13Big fat reds.

01:27:14Big fat reds.

01:27:14So this is an Aussie classic

01:27:16Shiraz Cabernet blend,

01:27:17which Australia

01:27:18made their own.

01:27:19This is £11

01:27:21from Asda,

01:27:22the Penfolds Canunga Hill,

01:27:23which to me is one,

01:27:24still one of the best

01:27:25value Aussie reds

01:27:26every time.

01:27:27It's just so delicious.

01:27:28John, do you think

01:27:29growing up in Australia

01:27:30our palate gets a bit weird

01:27:32because we just,

01:27:33we drink so many

01:27:34dry earth heavy reds

01:27:36that we just go,

01:27:36well, that's,

01:27:37that's a full flavoured wine

01:27:38and then someone's like,

01:27:39this is my lovely Burgundy

01:27:40and you're like,

01:27:41where's the recipe?

01:27:42You know,

01:27:42and people think

01:27:43it's unsophisticated,

01:27:44it's actually just

01:27:45what we're,

01:27:45what we like

01:27:47and just what we're used to,

01:27:48you know?

01:27:48Yeah.

01:27:49I think it's also

01:27:49when you like,

01:27:50when you travel the world

01:27:51and you cook in different spots

01:27:52or drink in different spots,

01:27:54like,

01:27:54the weather really affects

01:27:55how you taste.

01:27:56Yeah.

01:27:57Yeah.

01:27:58Yeah.

01:27:58You need warmth

01:27:59in your glasses.

01:28:00I mean,

01:28:00look at the colour.

01:28:01I love your appreciating Helen.

01:28:03Let's appreciate this burger.

01:28:05Eat some.

01:28:06We've got about

01:28:0710 seconds

01:28:08before we disappear

01:28:09into another show.

01:28:13Everyone,

01:28:13this is great television,

01:28:15watching Tim Minchin

01:28:16stuff a burger

01:28:16into his face.

01:28:17It's nice.

01:28:18It's good, isn't it?

01:28:19Very nice.

01:28:19It's fabulous.

01:28:20You all right there?

01:28:21Can I get in?

01:28:21Oh my God.

01:28:22Is it heaven?

01:28:23It's a bit filthy.

01:28:24You all right?

01:28:24I don't think I've ever.

01:28:26Brilliant.

01:28:27I just didn't even hear him.

01:28:28That's all for us today

01:28:29on Saturday Kitchen Live.

01:28:30Thanks to Anna,

01:28:31Lucy,

01:28:32John,

01:28:32Helen,

01:28:32and of course,

01:28:33Tim.

01:28:33All the recipes

01:28:34from the studio

01:28:35on the website,

01:28:35bbc.co.uk

01:28:36forward slash

01:28:37Saturday Kitchen.

01:28:38I've got more

01:28:39Best Buy to you

01:28:39tomorrow morning

01:28:40at 10 on BBC Two

01:28:41and I'll be back here

01:28:41live next Saturday

01:28:42with a Rivals special,

01:28:44Helen.

01:28:45Expect plenty of nostalgia

01:28:46and some cult 80s-style

01:28:48delicious food

01:28:48and drink

01:28:49with Rivals stars

01:28:50Lisa McGrillis

01:28:51and Emily Atak

01:28:52joining the party.

01:28:52Enjoy the rest of your weekend.

01:28:53Bye!

01:28:54Bye!

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season Episode 19 - Matt Tebbutt, Anna Haugh, John Javier, Tim Minchin and Helen McGinn

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