S.a.t.u.r.d.a.y K.i.t.c.h.e.n S2026E20 - Matt Tebbutt, Kate Jenkins, Fallow Boys, Cast of Rivals and Olly Smith - video Dailymotion

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S.a.t.u.r.d.a.y K.i.t.c.h.e.n S2026E20 - Matt Tebbutt, Kate Jenkins, Fallow Boys, Cast of Rivals and Olly Smith

Transcript

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

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

00:00:11delicious drama.

00:00:12This is Saturday Kitchen Live.

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

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

00:00:43and Kate Jenkins.

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

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

00:00:56ball buster rivals.

00:00:58Series 2 landed last night, and if it's anything like the first, we're in for a romping good ride.

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

00:01:07Woo-hoo!

00:01:08Great.

00:01:09Thank you for having us.

00:01:09Hello, guys.

00:01:10Hi.

00:01:11Hi.

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

00:01:13Thank you for having us.

00:01:14Nice to be here.

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

00:01:16You did two episodes.

00:01:17I did one.

00:01:17I did two.

00:01:18I had an early night, but I wish I'd done two.

00:01:20It's so good.

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

00:01:22Shh, don't tell everybody.

00:01:23I'm so rock and roll.

00:01:24Such an old man.

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

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

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

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

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

00:01:41opposed to my Glasgow.

00:01:42Glasgow regions.

00:01:43Yeah, yeah, yeah.

00:01:44Yeah.

00:01:44Acting.

00:01:45Looking different, sounding different.

00:01:46What about you, Lisa?

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

00:01:55Yeah.

00:01:56Yeah, Freddie Jones.

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

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

00:02:02Fred Fred.

00:02:02She's...

00:02:03Fred Fred.

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

00:02:04What?

00:02:05Bit of a bitch.

00:02:06Oh, you did.

00:02:07Oh, you did.

00:02:09You live in that gorgeous house.

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

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

00:02:17Yeah, it is.

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

00:02:18I play Sarah Stratton.

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

00:02:22Yeah, Sarah Stratton, married to MP Paul Stratton.

00:02:25Again, another kind of social climber, trying to be a TV presenter, and she's also pregnant in this series.

00:02:31And hard drinking.

00:02:32Who's the daddy?

00:02:33Hard smoking.

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

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

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

00:02:37Awesome.

00:02:37She's naughty.

00:02:38She's naughty.

00:02:39Love it.

00:02:40Absolutely love it.

00:02:40So over the top.

00:02:41It's brilliant.

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

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

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

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

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

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

00:03:03Look at the camera.

00:03:04Say hello to Helen.

00:03:05Hi, Helen.

00:03:06Wish you were here.

00:03:06You hung over, Helen.

00:03:09Helen.

00:03:09Probably is.

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

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

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

00:03:15Jack and Will.

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

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

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

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

00:03:30tarragon salsa.

00:03:31Nice.

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

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

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

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

00:03:42Stay tuned for that one.

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

00:03:48The business started on the kitchen table over 20 years ago.

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

00:03:55You've got many celebrity fans, including Gary here.

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

00:04:01Yeah, we do.

00:04:01Richard Curtis, Jack Whitehall, maybe some royals who've decamped to America.

00:04:07Who knows?

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

00:04:12Possibly.

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

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

00:04:21going to brownify it.

00:04:22Okay.

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

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

00:04:31Looks amazing, tastes delicious.

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

00:04:37Hopefully there's no Blue Nun.

00:04:39No.

00:04:39There's no Black Tower.

00:04:41There's no none of that, no Lambrisco, none of it.

00:04:42No Lambrisco?

00:04:42No.

00:04:43No, I love them all, though, they're good.

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

00:04:46We are, yeah, I've got an 80s cocktail item with lurid colours and phenomenally fruity flavours.

00:04:50And, of course, the wines have got a chilled red to go with the Fallow Boys dish.

00:04:53That's scrumptious.

00:04:54I love a chilled red.

00:04:55Kate, can't wait for the brownie.

00:04:56Do you really love a chilled red?

00:04:56I love a chilled red.

00:04:58Absolutely love it.

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

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

00:05:01It changes colour!

00:05:02It's magic.

00:05:03Magic.

00:05:03Totally magic.

00:05:04What a morning.

00:05:05It's nuts.

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

00:05:08Tower of Power.

00:05:09Yes.

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

00:05:14were huge in the 80s and were thought of as exotic treats.

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

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

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

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

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

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

00:05:38peas and peas.

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

00:05:43Yes.

00:05:43Yeah.

00:05:44Come on.

00:05:44You do, because it's great.

00:05:46So, this retro ready meal uses Indo-Chinese spices to flavour beef, mint, peas and noodles,

00:05:51all topped with some crispy fried noodles for that authentic crunch.

00:05:55It's delicious.

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

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

00:06:05say.

00:06:05Right, boys, make me some sackos.

00:06:08Yes.

00:06:08Let's do it.

00:06:09Do it.

00:06:10Right, how does this start?

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

00:06:14Mm-hmm.

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

00:06:17Okay.

00:06:17So, it's the skirt sake, and it's beautiful for this, because it can take a good amount

00:06:23of charring, and it's really good quality here we've got.

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

00:06:32into really thin slices, and then we're going to also give it a little bash out with a rolling

00:06:38pin to help tenderise it slightly.

00:06:40So, we've taken some of the, that white, what's, the sinew.

00:06:44Yeah, sort of sinew and out of fat, like, your butcher should be able to take out most

00:06:47of that, no problem.

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

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

00:06:52It's not cheap, anyway.

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

00:06:56And we're just going to basically take these thin strips, fold them back on each other,

00:07:00and then just, like, skewer them onto a skewer.

00:07:03Okay.

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

00:07:07on it, get more crust, and ultimately, more flavour.

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

00:07:14the secret to the flavour.

00:07:16Okay, so what's in this butter, then?

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

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

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

00:07:29Okay.

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

00:07:35all over them.

00:07:35So, what have we got going on in here?

00:07:37There's lots of stuff.

00:07:37So, ancho chilies.

00:07:38Yep.

00:07:39Going to give it a bit of a smokiness, arbol, and then we've got some, just some white

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

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

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

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

00:07:55whilst it cooks.

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

00:08:01that fat.

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

00:08:03Yeah, I think, I think, to be honest, I think people are using, like, beef fat a lot more

00:08:07as a cooking fat because it's healthier and less processed.

00:08:11So, yeah, I think you can get beef fat quite easily.

00:08:14Okay.

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

00:08:19you hand blend it.

00:08:20Easy peasy.

00:08:21You can have that in your fridge.

00:08:22It'll just enhance flavour into basically any dish that you want to do.

00:08:26Very nice.

00:08:27So, next day as well, Will gets those two bits cooking.

00:08:30Yeah.

00:08:30And the beef charring.

00:08:31We're going to get going on the little salsa.

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

00:08:38Okay.

00:08:38We've got some tarragon.

00:08:39We've got some parsley.

00:08:42Yep.

00:08:42Go straight into a blender.

00:08:43Some shallot.

00:08:45Also, some green chilli.

00:08:47Green jalapeno chillies.

00:08:48Green peppercorns.

00:08:49Capers.

00:08:50Mustard.

00:08:51Tabasco.

00:08:52Lemon juice.

00:08:52And garlic.

00:08:53Okay.

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

00:08:56You can play around with it.

00:08:57This is as how you do it in the restaurant.

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

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

00:09:05So, we layer all the beef up on this spit and it cooks it virtually.

00:09:09It means it bastes itself as it's going round.

00:09:10And then we're brushing the birria butter over it.

00:09:13And as Will said, we serve that on our terrace.

00:09:15Just as a way of people wanting to eat outside, get a bit of a vibe going on the terrace,

00:09:19have a bit of fun.

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

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

00:09:23You have fun in our restaurants.

00:09:24Oh, yeah.

00:09:24I do.

00:09:26Too much.

00:09:28The food is very playful.

00:09:29I mean, it's like the kebabs.

00:09:31What was the other thing you were doing?

00:09:32We were doing shawamas last year.

00:09:34So, it's kind of just like the updated version of that.

00:09:37So, yeah.

00:09:37To be honest, keep it quite fun and interesting.

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

00:09:43Yeah.

00:09:44What we've done is, like, obviously everyone likes crispy shallots.

00:09:46Very well known.

00:09:47But what we've done with this is we've blanched the garlic three times.

00:09:50Why is that?

00:09:51Garlic has this thing called allicin in it.

00:09:53So, it's bitter and harsh.

00:09:55That's why you get garlic breath.

00:09:56It's not very nice.

00:09:57So, if you blanch it three times, get rid of most of those compounds.

00:10:00And then when you come to fry it, it's sweet.

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

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

00:10:08Exactly, yeah.

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

00:10:13bit of corn flour.

00:10:14And you want to mix enough corn flour.

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

00:10:20Okay.

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

00:10:22You want to fry it about 140 for around about 10 minutes.

00:10:26Not too high, otherwise it can get quite dark and bitter.

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

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

00:10:32It's something that we've been working on for a little bit of time.

00:10:34Right.

00:10:34Um, it takes a lot of time because you have to peel a lot of garlic.

00:10:37But it's definitely worth the effort.

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

00:10:43Okay.

00:10:43So, while Will is getting that garlic on, we've got a beautiful little herb brush here, which looks cool.

00:10:51And also adds a little bit of an infusion.

00:10:54But you've got that birria butter that Will mentioned earlier.

00:10:56We're just going to dip the herbs in there and then just brush it over the beef as it's cooking.

00:11:01Okay.

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

00:11:03It just looks cool.

00:11:04Oh, yeah.

00:11:04Oh, look.

00:11:05Oh, yeah.

00:11:07Of course you are.

00:11:07No gimmicks around here.

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

00:11:10Kind of medium rare?

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

00:11:13Getting that beautiful crust on there.

00:11:15So, you want the texture.

00:11:16The texture of the caramelisation of the outside of the beef.

00:11:19Plus, also, you're going to have that nice melt in the mouth centre.

00:11:23Probably have it about medium rare, medium, yeah.

00:11:24Okay.

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

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

00:11:34Okay.

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

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

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

00:11:44Right.

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

00:11:48Oh, sorry, I took it.

00:11:50So, chicken seasoning, secret weapon.

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

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

00:12:00Adds a bit of crunch.

00:12:01And do you put that...

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

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

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

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

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

00:12:15Okay.

00:12:15Yeah, yeah.

00:12:16That's delicious.

00:12:17You just want to keep...

00:12:17Such a great snack.

00:12:18Keep this.

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

00:12:22A little bit of flame.

00:12:23Oh, flame is...

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

00:12:27Okay.

00:12:27Sort of covered in that.

00:12:29It's going to get a nice caramelisation, but it's going to season it the whole way.

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

00:12:32Look at that, yeah.

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

00:12:36Well, we made these this morning, but you can easily buy them in.

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

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

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

00:12:46Okay, wow.

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

00:12:49It's a lot easier, don't you think.

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

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

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

00:13:00Okay.

00:13:01A tiny little bit of milk.

00:13:01Um, so it's a little bit lighter than a corn tortillas here.

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

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

00:13:14Um, yes.

00:13:15But your socials are huge.

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

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

00:13:24Yeah.

00:13:24We're live streaming.

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

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

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

00:13:34Okay.

00:13:35And then thought that there should be some sort of positive role model for a live stream.

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

00:13:42Okay.

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

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

00:13:50But, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but,

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

00:13:59I mean, you know.

00:14:00Yeah.

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

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

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

00:14:07So it's like, um, yeah, we've got like a beautiful open kitchen.

00:14:11Yeah.

00:14:11So I didn't say to anyone anyway, it's going to be heard by all the customers.

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

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

00:14:21Following anyone.

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

00:14:26How long does it go for?

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

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

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

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

00:14:36Um, we've done it three weeks now.

00:14:37Three weeks now.

00:14:38Yeah, yeah, yeah.

00:14:38And what's the viewership like?

00:14:40At any given time, we get about 50,000 people watching.

00:14:42Really?

00:14:43Watching the, uh.

00:14:44Wow.

00:14:44Streams, yeah.

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

00:14:46It is mad.

00:14:47Yeah.

00:14:47So once you're taking the beef off the skewer, we're then just going to kind of go back against the

00:14:51grain.

00:14:52Mm-hmm.

00:14:52So we've cut it into thin strips, we tenderised it.

00:14:55And we've also then just taken it off the skewer and then we're cutting it against the grain.

00:14:58Okay.

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

00:15:02So your teeth are eating with the grain.

00:15:04Yeah, exactly.

00:15:05Which makes it softer.

00:15:06And then just keep, you can't really have enough of the beary butter.

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

00:15:10And then you can just top your tacos with it.

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

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

00:15:21Absolutely, yeah.

00:15:21Basically, yeah.

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

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

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

00:15:27It's not expensive, like, it's really good on a barbecue.

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

00:15:34But sometimes I think people aren't really, they don't know exactly how to do that.

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

00:15:43Mm, that's absolutely delicious.

00:15:46If you want to make Will and Jack's tacos at home, you can find the recipe at bbc.co.dk.

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

00:15:55Yeah.

00:15:56Nice.

00:15:57Move that.

00:15:58Right.

00:15:59You done?

00:15:59Happy?

00:16:00Happy.

00:16:00Good, yeah.

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

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

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

00:16:09Ace.

00:16:14Okay.

00:16:15Incoming.

00:16:16Right, there you go.

00:16:18Help yourself.

00:16:19Absolutely.

00:16:20Dive in immediately.

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

00:16:23Absolutely.

00:16:23Right choice.

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

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

00:16:28It is.

00:16:29Me too.

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

00:16:31Bring it back.

00:16:32Right, what have we got here, Ron?

00:16:33Well, this is a chilled red because I'm out on the terrace, I'm at Rowe, I'm enjoying the sunshine.

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

00:16:40I hope I don't know.

00:16:40This one has a magic label on it that turns blue when it gets to the right temperature.

00:16:45Wow.

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

00:16:47If you get it too cool, you won't taste anything too warm, it's not really chilled.

00:16:51This is rather like a butch rose.

00:16:52I love it.

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

00:16:57The grape is Sanso from the south of France.

00:16:59It's immensely fruity.

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

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

00:17:07Then when you go back to it after the beef that's spicy, it kind of tastes a bit drier.

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

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

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

00:17:19But this, it's great fun, the label's an absolute scream, and to be honest, I could see myself sipping that.

00:17:24It's really nice, punchy, isn't it?

00:17:26Did you invent that term, butch rose?

00:17:28I did, yes.

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

00:17:32I think when I lie, I said it before it somewhere, and I noticed that someone had taken the Instagram

00:17:36handle,

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

00:17:38What, butch rose?

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

00:17:41Yeah, I took that.

00:17:42Nice.

00:17:44How is that, Gary?

00:17:45Transitional, honestly.

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

00:17:48Yeah?

00:17:48I'll draw a glass of wine in a taco.

00:17:50Perfect.

00:17:51I'm really glad I'm eating this live on television.

00:17:54It's incredible.

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

00:17:57OK, zoom in.

00:17:58It's the nicest thing I've ever eaten in my life.

00:18:01This is so good.

00:18:02It's genuinely delicious.

00:18:03Yeah.

00:18:03Well done, boys.

00:18:05Sensational.

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

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

00:18:13Forest Brownie Tower.

00:18:14Nice.

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

00:18:19Will you pick my garlic-eat chicken kiev with braised peas and beans?

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

00:18:26The choice is yours.

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

00:18:29Right, let's catch up with Rick now, and he's exploring the British influences in Bangladesh.

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

00:18:48These people are making bricks from the abundant clay, and these women are turning rice to dry.

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

00:19:01Talk about changing scenery.

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

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

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

00:19:18activity in a way, has passed over.

00:19:20And, of course, because all these kids are playing all over India and Bangladesh and Pakistan, no wonder they've got

00:19:26such good teams.

00:19:28But this is now tea-growing country.

00:19:30And, again, I feel slightly proud of being British, because we introduced tea into India, into Assam, and this was

00:19:38part of Assam originally.

00:19:40And here it is.

00:19:41It came from China in the first place.

00:19:43Look at it.

00:19:44It just...

00:19:44I keep sort of pinching myself, thinking I'm in some sort of hilly wine-going country.

00:19:50Maybe, I don't know, maybe Australia, because of these sort of gum-like trees everywhere.

00:19:55And also, because it's so well-tended, but actually, it's tea.

00:20:06We stopped at a sort of roadside traveller's rest to see a meal prepared for us in the traditional way.

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

00:20:16Aisle is a freshwater fish and highly thought of in this part of the world.

00:20:22Apparently, these are called...

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

00:20:25And I keep thinking they're going to cut themselves, but, of course, they're not.

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

00:20:35But, above all, the thing that really, really inspires me is the colour here.

00:20:41I mean, their saris, the colour of the food.

00:20:44And it just sort of, to me, I know that I'm going to really enjoy the food that they're cooking.

00:20:50Just by watching them prepare it, there's almost a sense of sort of occasion about it.

00:20:56I mean, they're always dressed colourfully like this.

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

00:21:03So into that piping hot oil goes ground shallots, pureed garlic, a healthy dollop of chilli powder,

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

00:21:14A bit of salt, and that's it.

00:21:17A precursor for many a curry.

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

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

00:21:31But more importantly, really, I haven't seen any dish like this

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

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

00:21:46Into the now-cooked paste, she puts potatoes, surprisingly common round here,

00:21:51and then in goes the fish, in chunks which she has washed in salted water.

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

00:21:59It would work really well.

00:22:04She then tops it up with water and puts in a generous helping of chopped coriander,

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

00:22:13After that, it's allowed to simmer until the potatoes are just cooked.

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

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

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

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

00:22:32I suppose it's... I mean, seriously, it's a bit like church bells back home.

00:22:35You know, it's part of the everyday life.

00:22:41The second curry starts exactly the same way, in making the initial base,

00:22:46but then huge amounts of tomatoes are added and cooked right down to make a rich sauce.

00:22:52Then the fish, the same freshwater fish called Isle, goes in, and cooked until tender.

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

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

00:23:05and a very valuable cooking demonstration for me, miles better than in a kitchen.

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

00:23:15She was just saying, she was waiting till the raw smell of the fish had gone,

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

00:23:22And that's called a katar.

00:23:25It's a sour fish curry, and the main souring element in there is tomato.

00:23:30Well, we wouldn't really think of tomato as being a sour element,

00:23:34but I suppose it is, really.

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

00:23:39or maybe lemon-lime juice with us.

00:23:44We're also having a vegetable curry, a lot of cauliflower here,

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

00:23:51When I sat down to eat, I was with a whole crowd of men

00:23:54who I hadn't really met before, but they were jolly friendly,

00:23:57and I got the impression they were talking about the possibility

00:24:01of bringing tourists out here.

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

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

00:24:11It seems that you're used to it and you've lived in Bangladesh for ages.

00:24:16Just saying I've lived in Bangladesh for ages by the dexterity of this,

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

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

00:24:27but Bangladeshi, though they would be,

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

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

00:24:39say, do they have kutta, because they're bound to know what it is,

00:24:41and it's so fragrant, it's so light and so deliciously unusual,

00:24:46as is the other fish curry, the aloo...

00:24:48Aloo maz?

00:24:50Aloo maz.

00:24:50That's fish with... I know this now, fish potatoes,

00:24:52and, indeed, that vegetable dish.

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

00:25:00You like it, no?

00:25:01Mmm!

00:25:07Thanks for that, Rick.

00:25:08Nothing better than getting stuck into your food with your hands.

00:25:10Filthy style.

00:25:11Now, apology needed from the BBC

00:25:14when I described Lisa's character earlier.

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

00:25:18and I used a naughty word, and I apologise for that to our younger viewers.

00:25:20It's not nice to say.

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

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

00:25:26This next recipe.

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

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

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

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

00:25:38Right, so...

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

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

00:25:41Um, so, Sarah Stratton hosts a dinner party in episode two,

00:25:46and she has...

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

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

00:25:52And she...

00:25:53And the starter is, uh...

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

00:25:55Yeah, a trout mousse.

00:25:56Trout mousse.

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

00:25:58Yeah.

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

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

00:26:01Yeah, well, that works.

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

00:26:02That works, that works.

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

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

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

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

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

00:26:18Yeah, yeah.

00:26:18That was like this.

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

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

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

00:26:26Mooses?

00:26:26Moose-eye.

00:26:27Moose-eye on there.

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

00:26:31and it was really bad.

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

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

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

00:26:38Oh, yeah, flammable.

00:26:39Yes, highly flammable.

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

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

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

00:26:50Debbie Lindsay.

00:26:51Thank you for the recipe.

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

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

00:26:57Yes.

00:26:58So, this is an actual recipe.

00:27:00If you really want to go home and recreate the 80s with a trout mousse.

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

00:27:05This is hot smoked trout.

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

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

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

00:27:11Cream cheese and lemon.

00:27:12Simple, simple, simple.

00:27:14And then we're going to garnish it very 1980s style.

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

00:27:19because that's posh.

00:27:21And then we're doing a little pickled cucumber.

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

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

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

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

00:27:31And then we're going to decorate it with some little pretty flowers.

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

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

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

00:27:43So, Gary, let's talk about your character.

00:27:48You play a TV exec, who is in the closet.

00:27:55Technically, yes, at that time.

00:27:56We meet them in 1987,

00:27:58so obviously it wasn't the ideal time to be out and gay.

00:28:02Even in media, weirdly.

00:28:04Oh, here you are on screen.

00:28:04Look very, very different.

00:28:06Look at that.

00:28:06That's a sex pot.

00:28:07Right?

00:28:08I still fancy it.

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

00:28:10He's very niche, as old Charlie Fairburn.

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

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

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

00:28:22his great love,

00:28:23we're so, so privileged to depict gay men at this time in history,

00:28:27because it's 1987,

00:28:28the community is on the precipice of the HIV AIDS epidemic.

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

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

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

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

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

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

00:28:48Jilly's approval.

00:28:49Both characters, Charles and Gerald are in the books,

00:28:51but they don't ever meet.

00:28:53That was Dominic Trudeau-Collins and our writers,

00:28:54the showrunner,

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

00:28:58OK.

00:28:58A sort of modern gay romance.

00:29:00But it's just the great joy of our lives

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

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

00:29:08Yeah.

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

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

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

00:29:15I mean, when you walk on set

00:29:16and you see how kind of kitsch it is

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

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

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

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

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

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

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

00:29:37Green Lawns.

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

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

00:29:40We were all just standing around going,

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

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

00:29:44It was all on you.

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

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

00:29:48But we could...

00:29:48There was sort of a buzz,

00:29:50and we all were like,

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

00:29:53Nobody wanted to admit it, though, did we?

00:29:55Yeah, yeah, we were giddy.

00:29:56We were giddy, we were giddy.

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

00:30:00Look at that.

00:30:01Look at that face.

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

00:30:03It does, it does.

00:30:04Basically.

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

00:30:08You had a sofa like that?

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

00:30:13And who's your character?

00:30:14So, you're married to Danny.

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

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

00:30:22They have the biggest house.

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

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

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

00:30:28Which means nice view.

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

00:30:32Indoor pool.

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

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

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

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

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

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

00:30:46And take the shoes off.

00:30:47Shoes off, yeah.

00:30:49Everyone, no smoking, no shoes off.

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

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

00:30:54No skinny dipping.

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

00:30:57Immediately.

00:30:58Heavy petting, you're allowed,

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

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

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

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

00:31:11But that's mainly because I love Lisa

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

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

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

00:31:20Climber.

00:31:21Trying to do well in the world.

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

00:31:25Always.

00:31:26And, Emily, you've got...

00:31:27You've got a big storyline, haven't you?

00:31:30Yes, yeah.

00:31:31Without giving too much.

00:31:31Well, yeah, my heart kind of races a little bit

00:31:33when I talk about it

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

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

00:31:38So, yes.

00:31:3823, 23.

00:31:39Yeah, yeah.

00:31:40So, in the...

00:31:41It was left on the cliffhanger first series.

00:31:43Sarah is pregnant.

00:31:45There's obviously a list of men.

00:31:49Quite a long list.

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

00:31:52Unsurprisingly long, maybe.

00:31:53She's annoying.

00:31:54Giving the amount of hairspray.

00:31:55Yeah.

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

00:31:57Yes.

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

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

00:32:05Pickle?

00:32:05A pickle.

00:32:07Just...

00:32:07Oh, a bit of gay.

00:32:08Very good.

00:32:08Keep it through related.

00:32:10Yeah, it's...

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

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

00:32:14and they did tell me I was getting back

00:32:15into a pregnancy suit,

00:32:17into a big bump.

00:32:18Yeah.

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

00:32:21And I'm so happy because they've given me

00:32:23all these gorgeous scenes

00:32:25with so much to do

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

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

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

00:32:34and had a baby

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

00:32:37You know?

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

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

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

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

00:32:47sorry, are you getting in costume?

00:32:49Yeah.

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

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

00:32:53I love her.

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

00:32:57is that there are so many people

00:32:58that I kind of remember.

00:33:00Yeah.

00:33:01The nicknames...

00:33:02I do struggle with nicknames, even to this day.

00:33:05And that whole kind of horsey set, twin set, pearls.

00:33:08Yeah.

00:33:09Terribly posh.

00:33:10Yeah.

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

00:33:14Oh, yeah, Muffy.

00:33:15Muffy.

00:33:16Oh, that's it.

00:33:17Elliot Salts.

00:33:17Elliot Salts joins us.

00:33:18She's amazing.

00:33:19My nevities and my favourite lady of hers is Muffy,

00:33:23short for Caroline.

00:33:24Yeah.

00:33:25Why not?

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

00:33:30that have been no relation to their actual name.

00:33:32Most people love giving each other nicknames.

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

00:33:36Posh, people.

00:33:37Yeah.

00:33:37Elliot Salts.

00:33:38We love Elliot Salts, don't we?

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

00:33:40She's such an asset to us.

00:33:41Because people and I were a bit worried

00:33:43about opening up our little love thing.

00:33:46Yeah.

00:33:47But she just, from day one,

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

00:33:50But the characters are fantastic.

00:33:53Yeah, they are.

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

00:33:55Yeah.

00:33:56Just a real kind of...

00:33:57They're almost cartoonish,

00:33:58but then they'll break your heart

00:34:00without...

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

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

00:34:03Yeah, exactly.

00:34:05To be a hero in a show like that,

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

00:34:08and be doing everything right.

00:34:10It's like, all these people

00:34:11are actually making terrible decisions

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

00:34:14but it's just fun to follow

00:34:16the car crash of their lives.

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

00:34:19Yeah.

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

00:34:21He's such a...

00:34:22Oh, my goodness.

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

00:34:25He's a baddie.

00:34:26Right, so this looks like it did

00:34:28on The Actual Show Series 2.

00:34:31It does.

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

00:34:33I'm just recreating.

00:34:35But it actually tastes better

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

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

00:34:39You probably never want to see

00:34:40one of these again, I have to say.

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

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

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

00:34:46All sort of fishy...

00:34:47Fish.

00:34:47Fishy fish.

00:34:48Fishy fish.

00:34:49Not fishy fish.

00:34:51Oh, my God, that's...

00:34:55So, no, Gary's got this thing

00:34:56where he constantly goes on set.

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

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

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

00:35:02and I'm not method,

00:35:03I don't stay in the accent.

00:35:05Yeah.

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

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

00:35:10All day.

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

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

00:35:14Yeah, it is.

00:35:15It's hugely fun.

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

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

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

00:35:20But it's getting us going to work.

00:35:21Really?

00:35:21Yeah.

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

00:35:23some floor manager,

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

00:35:25How's your trout move?

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

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

00:35:29It is really good.

00:35:30Mmm.

00:35:30You jealous, boys?

00:35:31Do you want some?

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

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

00:35:33Oh, yeah, yeah.

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

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

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

00:35:41Right, let's talk much more about that

00:35:43a little bit later on,

00:35:44but which classic 80s dish

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

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

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

00:35:49If so, I'm going to start

00:35:50for chicken breast

00:35:51with a punchy garlic, parsley

00:35:52and chive butter

00:35:53before coating it in breadcrumbs.

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

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

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

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

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

00:36:00to revive a vest of chow mein?

00:36:02So I'm going to toss

00:36:03some beef mince and peas

00:36:05with some noodles

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

00:36:08for a bit of sweetness

00:36:09and a bit of spice.

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

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

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

00:36:17Is it?

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

00:36:20Right, let's pop round

00:36:21to Nigel Slater's now

00:36:22and he's pottering around

00:36:23in his garden

00:36:24before rustling up

00:36:25a naked chicken burger.

00:36:28Not for you.

00:36:38The produce in my garden

00:36:39is really important

00:36:40to my cooking.

00:36:42I grow veg

00:36:43that can really help me out

00:36:44in the kitchen.

00:36:46I've got cabbages

00:36:47and lettuces

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

00:36:50I've got spinach

00:36:51over the back there.

00:36:53Tomatoes by the hundred.

00:36:55I love the idea

00:36:56of knowing something

00:36:57right from the moment

00:36:58it sprouts through the soil

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

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

00:37:02in my own garden.

00:37:03You know, to make leftovers

00:37:05really sing

00:37:05you only need one

00:37:07really fresh ingredient

00:37:08to put with them.

00:37:09And it can be anything.

00:37:11It can be something

00:37:11from the window box.

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

00:37:14or even these

00:37:16nasturtium flowers and leaves.

00:37:18You don't need much

00:37:19just one fresh ingredient

00:37:21to breathe new life

00:37:22into the whole thing.

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

00:37:25a massive garden

00:37:25to grow veg.

00:37:27You can grow loads

00:37:28of things in pots.

00:37:30I was growing things

00:37:31in pots long

00:37:32before I had a garden.

00:37:33I was balancing them

00:37:34on the window ledge

00:37:35and then when I got

00:37:36a little veranda

00:37:37I started to put

00:37:38big pots outside.

00:37:40I was amazed

00:37:41what you can actually grow.

00:37:42I mean, you start

00:37:42with herbs

00:37:43or a tomato plant

00:37:44and then you end up

00:37:46realising that you can

00:37:47actually grow

00:37:47almost anything in a pot.

00:37:49And I've got some

00:37:50really big dustbin-like pots

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

00:37:53because that's all

00:37:54they need

00:37:55is somewhere deep

00:37:56to put down their roots.

00:37:58Make sure the pots

00:38:00don't dry out

00:38:00but that's all

00:38:01you have to do.

00:38:02From a couple

00:38:03of seed potatoes

00:38:04you should end up

00:38:05with a plentiful

00:38:06and delicious crop

00:38:07to use in your cooking.

00:38:19Sometimes you get

00:38:20a craving

00:38:21for a favourite dish.

00:38:24I know today

00:38:26I want burgers

00:38:27and I love hamburgers

00:38:28that whole delicious thing

00:38:29where you've got

00:38:30sort of crusty outside

00:38:32and then slightly rare meat

00:38:33in the middle.

00:38:34But I want something

00:38:35that's lighter

00:38:35something slightly

00:38:36fresher tasting

00:38:37and I'm going to use

00:38:39chicken mince.

00:38:41Tonight I'm cooking

00:38:42hot chicken cakes

00:38:43with herb mayonnaise

00:38:44or chicken burgers.

00:38:46So I've got some

00:38:48chicken mince

00:38:48from the butcher.

00:38:49If they haven't

00:38:50got any

00:38:50then they can just

00:38:51mince it there and then.

00:38:53And to that

00:38:54I'm going to add

00:38:54some bacon

00:38:55simply because

00:38:56I fancy it.

00:38:57There is this idea

00:38:58that a recipe

00:38:59must be followed

00:39:01gram for gram

00:39:02word for word.

00:39:03In fact very often

00:39:05they're just there

00:39:05to inspire you.

00:39:08You know

00:39:08it is our supper

00:39:09it's not the

00:39:10cookery writer's supper.

00:39:11Which means

00:39:12you can add

00:39:13any seasonings

00:39:14you want to this mix.

00:39:15I'm adding

00:39:15some freshly chopped

00:39:17thyme

00:39:17to bring a deep

00:39:18herbal note.

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

00:39:20just a little bit

00:39:21of parmesan cheese in.

00:39:23And what the parmesan

00:39:24does

00:39:24is it seasons it

00:39:26and it adds

00:39:27a slight richness

00:39:28but also

00:39:29it holds

00:39:30all the other

00:39:30ingredients tightly

00:39:31together.

00:39:32So you don't need

00:39:33to stick in something

00:39:33like egg and flour

00:39:34to hold it.

00:39:35the cheese

00:39:35has done it

00:39:36for you.

00:39:38Adding breadcrumbs

00:39:39not only

00:39:39makes your

00:39:40lovely meat

00:39:41go a little bit

00:39:42further

00:39:42but

00:39:44because they're

00:39:45so much lighter

00:39:46than meat

00:39:47it actually makes

00:39:47your whole little

00:39:48patty a little bit

00:39:49lighter.

00:39:53I love getting

00:39:54my hands

00:39:54into food.

00:39:55There's something

00:39:56about touching food

00:39:57and about the feel

00:39:58of it

00:39:58in your hands.

00:39:59It's very important

00:40:00to me

00:40:01to smell food

00:40:02and to feel it

00:40:03before I eat it.

00:40:04So I'm just going

00:40:05to leave that there

00:40:06for a bit

00:40:06just for the ingredients

00:40:08to get to know

00:40:09one another.

00:40:10You know

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

00:40:11they're all very separate

00:40:12and I just want them

00:40:13to kind of mingle

00:40:14and sort of

00:40:14almost mellow

00:40:15a little bit.

00:40:18I want something

00:40:19luscious to go

00:40:20with my burgers

00:40:20so I'm going to

00:40:22make a herb mayo

00:40:22use a couple

00:40:24of egg yolks

00:40:24add some seasoning

00:40:26and very very

00:40:27slowly drip

00:40:28some groundnut oil

00:40:29as you whisk it

00:40:29all together.

00:40:30You can buy mayonnaise

00:40:32but once you've

00:40:33made it yourself

00:40:34you realise how

00:40:35delicious and easy

00:40:36it is

00:40:37because you're

00:40:37in total control

00:40:38of texture and taste.

00:40:40It takes about

00:40:41ten minutes

00:40:41but it's really

00:40:43not that hard

00:40:43as it forms

00:40:45a golden thick

00:40:46texture

00:40:46I'm adding

00:40:47chopped mint.

00:40:55It's so easy

00:40:56to put together

00:40:57that if there's

00:40:58somebody in the

00:40:59family who likes

00:41:00garlic

00:41:01then you can do

00:41:01a separate bit

00:41:02with some garlic in.

00:41:05The important thing

00:41:06when you fry

00:41:07something like this

00:41:08is so that it

00:41:10doesn't break up

00:41:10in the pan

00:41:11you need to

00:41:12let it form a crust.

00:41:13It's crucial

00:41:13to hold the whole

00:41:14thing together

00:41:15but it's also

00:41:16crucial flavour-wise

00:41:17because by

00:41:19letting something

00:41:20sizzle in the pan

00:41:22and form a crust

00:41:23what's happening

00:41:24is that the sugars

00:41:25in the meat

00:41:25are caramelising

00:41:26so you get that

00:41:27wonderful flavour

00:41:28and that's where

00:41:29it comes from.

00:41:31You're after a deep

00:41:32golden brown

00:41:32but check it's

00:41:34cooked thoroughly

00:41:35in the middle.

00:41:36I could put these

00:41:37into a bun

00:41:37but I want something

00:41:39a little lighter

00:41:40from the garden.

00:41:42Lettuce is

00:41:42ridiculously easy

00:41:43to grow.

00:41:45They're tiny

00:41:45little seeds

00:41:46and you just

00:41:46sprinkle them

00:41:47onto some soil

00:41:48and then you

00:41:48can either pick

00:41:49them when they're

00:41:49very small

00:41:50or you can let

00:41:51them grow

00:41:52and you can end up

00:41:53with beautiful

00:41:53big leaves.

00:41:59What I do

00:42:00is pick my little

00:42:01patty

00:42:05and pop them

00:42:06down in the

00:42:06lettuce

00:42:07and a little bit

00:42:08of mayonnaise

00:42:14and then

00:42:15so it really

00:42:15pops in the mouth

00:42:16and really sort

00:42:17of explodes

00:42:17with flavour

00:42:18I'm actually

00:42:19going to put in

00:42:19just a couple

00:42:20more whole

00:42:20mint leaves

00:42:23and just pop

00:42:24them on

00:42:24and then

00:42:25I'm just going

00:42:26to wrap this

00:42:27little chap up

00:42:28just like that

00:42:35and then that

00:42:38is hiding

00:42:45that is so

00:42:47delicious.

00:42:48Whether you

00:42:49use chicken

00:42:49pork or beef

00:42:50mince

00:42:51doesn't matter.

00:42:52The trick is

00:42:53using the

00:42:53parmesan to tie

00:42:54it all together.

00:43:07Thanks,

00:43:08Nigel.

00:43:08Still to come,

00:43:09Ollie Smith

00:43:09transporting us

00:43:10back to the

00:43:1080s nightclub

00:43:11scene with

00:43:12five naughty

00:43:13nostalgic cocktails

00:43:14and what classic

00:43:15ready meal do you

00:43:15want me to

00:43:16recreate to take

00:43:17to a deliciously

00:43:18up to date

00:43:18at the end of

00:43:19the show

00:43:19would be a

00:43:20garlicky chicken

00:43:20keeve with

00:43:21braised peas

00:43:21and beans

00:43:22or my take

00:43:23on the

00:43:23discontinued

00:43:24packet meal

00:43:24that was

00:43:24considered

00:43:25an exotic

00:43:26treat,

00:43:26a chow mein

00:43:27box meal

00:43:28complete with

00:43:29crispy noodles.

00:43:29Log on to

00:43:30the website

00:43:30now and

00:43:31have your

00:43:31say.

00:43:31Before we

00:43:32go on,

00:43:32Kate,

00:43:32I had a

00:43:33message,

00:43:34Hilary Whitehall,

00:43:34good morning

00:43:34Hilary Whitehall

00:43:35who's introducing

00:43:36her newest

00:43:36grandson to

00:43:37the joys of

00:43:38Saturday

00:43:38kitchen.

00:43:39Aw,

00:43:39good morning.

00:43:40Good morning

00:43:41to have you

00:43:41with us.

00:43:42Right,

00:43:43you're making

00:43:44a Black Forest

00:43:45Gato affair

00:43:45thing.

00:43:46But I'm

00:43:46brownifying it.

00:43:47Of course you

00:43:48do because

00:43:48that's what

00:43:48you do with

00:43:48everything.

00:43:49Exactly,

00:43:49that's what

00:43:49I do with

00:43:50everything.

00:43:50So I'm

00:43:51going to

00:43:51start off

00:43:51by making

00:43:52my classic

00:43:53original

00:43:54brownie for

00:43:55you.

00:43:55Okay.

00:43:56Step by

00:43:56step.

00:43:57Very simple.

00:43:57Anyone can

00:43:58do this at

00:43:58home.

00:43:59I'm going to

00:43:59start off with

00:44:00the butter

00:44:00in the pan

00:44:02and it's a

00:44:02one pan

00:44:03job this.

00:44:04Okay,

00:44:05and this is

00:44:05the base of

00:44:06all your

00:44:06brownies.

00:44:06Base of all

00:44:07my recipes,

00:44:07absolutely and

00:44:09I've made it

00:44:09really super

00:44:10easy, simple

00:44:11and fail safe

00:44:12for everybody

00:44:12to be able

00:44:13to do at

00:44:13home.

00:44:14Okay,

00:44:14but it's not

00:44:15a sort of

00:44:15chuck it all

00:44:16in method.

00:44:16No,

00:44:17there are

00:44:17processes to

00:44:18it,

00:44:18absolutely.

00:44:19The fact I'm

00:44:19using one

00:44:20pan is great

00:44:20because it

00:44:21means less

00:44:21washing up,

00:44:22love that,

00:44:23but you have

00:44:23to do it in

00:44:24stages.

00:44:25And so we

00:44:25start off by

00:44:26melting the

00:44:27butter.

00:44:27Okay.

00:44:27If you're

00:44:28melting the

00:44:28butter so

00:44:29that when you

00:44:29put the

00:44:29chocolate in

00:44:30there,

00:44:30the chocolate's

00:44:31not going

00:44:31to burn.

00:44:32Right.

00:44:32So you've

00:44:33got to look

00:44:33after the

00:44:33chocolate very

00:44:34carefully because

00:44:35chocolate is all

00:44:36important in a

00:44:36brownie recipe.

00:44:37What sort of

00:44:38percentage are we

00:44:38looking for?

00:44:38I'm using over

00:44:3970% and I like

00:44:41a Belgian

00:44:41chocolate.

00:44:42Okay.

00:44:43It's just really

00:44:44important.

00:44:4470% do you

00:44:45think it gets

00:44:46too bitter?

00:44:47No,

00:44:47I don't think so

00:44:48because as you'll

00:44:49see in a moment

00:44:49we're going to

00:44:50put a lot of

00:44:50sugar in this

00:44:51but don't worry

00:44:52because a lot of

00:44:54sugar but it's

00:44:55going to feed a

00:44:55lot of people.

00:44:56And anyway brownies

00:44:57are meant to be

00:44:58decadent,

00:44:58aren't they?

00:44:59And that's what

00:45:00we're doing today.

00:45:00I know we always

00:45:01say it but your

00:45:01brownies are the best.

00:45:02Oh bless you.

00:45:03They're so squidgy

00:45:04and delicious and

00:45:05every time I get a

00:45:06little box if I've

00:45:07done something that

00:45:08you like you send me

00:45:09a nice little box of

00:45:09brownies I get very

00:45:10I get very excited

00:45:11like this week when

00:45:13you sent me some of

00:45:13I know well it is I

00:45:15mean it's something

00:45:15that I think that's

00:45:16really great that

00:45:17everyone can enjoy

00:45:18everyone likes a

00:45:18dessert and for me

00:45:19chocolate brownies

00:45:20it's got to have a

00:45:21squidge factor.

00:45:22We're not making a

00:45:23cake here although I'm

00:45:24doing a twist on the

00:45:25Black Forest Gatto.

00:45:26You kind of are.

00:45:26I kind of are but I'm

00:45:27not because it's going

00:45:28to be the squidgy

00:45:29brownie tower Black

00:45:30Forest.

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

00:45:32that in the sugar.

00:45:33Yes there's a lot but

00:45:34each of these I've

00:45:35doubled up the

00:45:36original recipe so

00:45:38one would would be

00:45:40for nine people so

00:45:41this could be for

00:45:4218 people.

00:45:43You only need a

00:45:43slither.

00:45:44I don't know.

00:45:46Well you can keep it

00:45:47that's the best thing

00:45:48about brownies as

00:45:49well remember that

00:45:50that you can make

00:45:51these in advance in

00:45:52fact they're better to

00:45:53make in advance and

00:45:54you can freeze them as

00:45:55well.

00:45:56They've got a good

00:45:56shelf life they stick

00:45:58around a long time.

00:45:5810 days I say 10

00:45:59days probably longer

00:46:01they just start drying

00:46:02out the more you cut

00:46:03them the edges that dry

00:46:04out.

00:46:05Yeah I do like the

00:46:06middle.

00:46:06I like I like a squidgy

00:46:08middle.

00:46:08Now listen like we've

00:46:10said earlier this is

00:46:11this business has been

00:46:12going 20 years started

00:46:13on your kitchen table

00:46:14yeah you're now making

00:46:1518,000 of them.

00:46:17Large kitchen table.

00:46:18Large kitchen table.

00:46:19The brownie barns.

00:46:19You've got a little

00:46:20production kitchen

00:46:20somewhere.

00:46:21The brownie barns we

00:46:21like to call it.

00:46:22Where was it called?

00:46:23The brownie barns.

00:46:24The brownie barns.

00:46:24In Gower.

00:46:25On a trading estate

00:46:25somewhere.

00:46:26Absolutely not.

00:46:27In the heart of

00:46:28Reynoldston local

00:46:29village people they're

00:46:31not all dressed up.

00:46:32Okay.

00:46:32They work for me.

00:46:33It's fantastic for a

00:46:34rural business.

00:46:34Not the dressed up

00:46:35versions of village people.

00:46:36Not the dressed up

00:46:36versions.

00:46:37No no no no.

00:46:38So it seemed like the

00:46:40obvious time to bring out

00:46:42a brownie book.

00:46:43Which Olly Smith has

00:46:44at the table.

00:46:45In fact there's loads

00:46:46of copies at the table.

00:46:47Loads of copies and

00:46:47it's brilliant.

00:46:48And also I've noticed

00:46:49on the front cover

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

00:46:51What does it say Olly?

00:46:51Well it says from a

00:46:52certain Matt Tebbitt.

00:46:53It says is it the

00:46:54queen of brownies?

00:46:55Yeah.

00:46:56How did that come

00:46:56about?

00:46:57That came about

00:46:57because Kate said

00:46:58dear Matt would you

00:46:59please.

00:47:00She WhatsAppped me

00:47:01and said will you

00:47:02write something nice

00:47:02about me for my new

00:47:04book.

00:47:04Please please please.

00:47:05And it said like

00:47:06blah blah blah blah blah

00:47:07queen of brownies.

00:47:09Okay.

00:47:10Let's do that.

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

00:47:12In true Kate's form

00:47:13she knows exactly

00:47:14what she wants.

00:47:15We've got Raspberry

00:47:16Ripple here and

00:47:17you boys you loved

00:47:18what was it you were

00:47:19into this fast cheesecake.

00:47:21I was having a little

00:47:21nose through it earlier

00:47:22and I thought this

00:47:23idea was genius.

00:47:24Burnt Basque

00:47:25cheesecake brownie.

00:47:26I actually took a photo

00:47:27and sent it to our

00:47:27pastry team.

00:47:29And said get it on the menu.

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

00:47:33Look at this.

00:47:33This is a banger as well.

00:47:35Battenberg brownie.

00:47:41Battenberg.

00:47:41It's a really good book.

00:47:43Fantastic book.

00:47:44You can tell what era

00:47:45I was around in.

00:47:46Yeah me too.

00:47:47And it was your eighties.

00:47:49It was fun.

00:47:50Fabulous.

00:47:51Did you have a good eighties?

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

00:47:53Yeah.

00:47:55So popping in now

00:47:56we've got the

00:47:57I took it off the heat

00:47:58when I put the sugar in

00:47:59because it can just

00:48:00literally gently melt

00:48:01in the mix already.

00:48:02The butter and the sugar

00:48:03are hot enough.

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

00:48:07and this is the bit

00:48:08again folding it

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

00:48:09too much on the brownies

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

00:48:11too aerated.

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

00:48:14because then it becomes cake

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

00:48:17Since then you have

00:48:19whipped up my eggs.

00:48:20Thank you very much.

00:48:21Again using free range eggs.

00:48:23I've just

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

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

00:48:27Good ingredients

00:48:27give lovely tasting brownies.

00:48:30Pop the eggs in.

00:48:31Remember everyone

00:48:32on this has been doubled

00:48:33from the original recipe

00:48:35to make the two towers

00:48:37layered towers.

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

00:48:39obviously because

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

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

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

00:48:42to cook out.

00:48:42I want them to cook

00:48:43in the oven

00:48:44and again like I said

00:48:45preparing these earlier

00:48:47the eggs will pull them out

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

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

00:48:51of baking brownies.

00:48:52People over bake them.

00:48:54We're giving you

00:48:55all the times obviously

00:48:56that you can do it for

00:48:57and pull them out

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

00:49:00in there

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

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

00:49:04Tiny little bit of baking powder.

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

00:49:06but I want the towers

00:49:07to look nice

00:49:09and then I put a bit

00:49:10of vanilla extract in there.

00:49:11It's optional.

00:49:13You don't have to

00:49:14but it's just something

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

00:49:16All of these

00:49:17store cupboard ingredients

00:49:18everyone can do it.

00:49:19Lovely glossy batter there

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

00:49:23into two separate tins

00:49:24because you've got

00:49:25the two layers of the tower.

00:49:27Now

00:49:29I've lined these tins

00:49:31which is absolutely horrified

00:49:32Michaela, lovely Michaela here

00:49:35because this is the way

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

00:49:37and the reason

00:49:38I've got the paper

00:49:40sort of flapping

00:49:40over the edges there

00:49:41is because it also

00:49:42makes them easier

00:49:43to pull out of the oven.

00:49:44OK, it's like a

00:49:44like a bat cheesecake.

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

00:49:47at home as well, you know.

00:49:48It really is kind of

00:49:50rustic home baking

00:49:51but I don't think

00:49:52you can get much better

00:49:54than that.

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

00:49:55the way that I put them

00:49:56equally into the

00:49:59into the tins.

00:50:01So when you started

00:50:01this business

00:50:0220 odd years ago

00:50:0420 years ago

00:50:05what were you hoping for?

00:50:07Presumably not

00:50:07international recognitions.

00:50:09Absolutely nothing.

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

00:50:11I started selling them

00:50:11at the local village shop

00:50:13and I literally

00:50:13just wanted to have

00:50:15I don't know

00:50:1510, 20 pounds

00:50:16of my own each week

00:50:17and buy my own wine

00:50:18you know as a

00:50:18stay at home mum.

00:50:20Right.

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

00:50:22to give me something else

00:50:23to do after looking

00:50:24after the children.

00:50:25OK.

00:50:25And it's just gone wild.

00:50:27And was there one

00:50:28sort of moment

00:50:28one turning point

00:50:29someone came into

00:50:31the village shop

00:50:31who was on holiday

00:50:32in the beautiful Gower

00:50:33as you can imagine

00:50:34and they said

00:50:35look we love these brownies

00:50:36could we get them

00:50:37to where we lived

00:50:37and I worked out

00:50:38you could ship them.

00:50:39To where?

00:50:40To where they lived

00:50:40in London

00:50:41or wherever they were

00:50:42and I thought

00:50:43I reckon

00:50:43we could ship these

00:50:45and I tried it

00:50:45and it worked.

00:50:46OK.

00:50:46And that was

00:50:47no going back from that.

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

00:50:49All over the place.

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

00:50:51OK so what I've done is

00:50:52these are ones

00:50:53I was in earlier

00:50:54and I've tipped over

00:50:55the bottom layer.

00:50:57Now because we want this

00:50:59to have that sort of dark cherry

00:51:00with the deep dark chocolate

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

00:51:03of skewering here

00:51:04to see if we can

00:51:05get some of the syrup

00:51:06to run through

00:51:07into the actual brownie itself

00:51:09just to give even extra ooze.

00:51:11OK.

00:51:11You were pretty specific

00:51:13about the cherries.

00:51:14I love these cherries OK.

00:51:15I mean it's a really thick

00:51:17thick syrup

00:51:18and I just think

00:51:18it lends itself to it

00:51:20to I mean

00:51:21I just like a little bit

00:51:22of decadence.

00:51:23I believe they're Portuguese

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

00:51:25This company do

00:51:26very good ginger.

00:51:28Oh I bet they do

00:51:29but I mean

00:51:29if it's anything

00:51:30to go by with that.

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

00:51:33but these are your options

00:51:35how cherriesque

00:51:36would you like it?

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

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

00:51:41And then I spread on

00:51:42a cherry jam.

00:51:43So it's basically layering up

00:51:45as if you would do

00:51:46a regular cake.

00:51:48Right.

00:51:49And on top of that

00:51:50we're going to be

00:51:51popping the cream.

00:51:52Yes it does get

00:51:53more and more decadent.

00:51:55That's why I said

00:51:55this is going to feed

00:51:56a lot of people.

00:51:57But we've got a lot of people

00:51:57in the building today maybe.

00:52:00Right you carry on.

00:52:01If you want to make

00:52:02Kate's Black Forest Brownies

00:52:04at home

00:52:04you can find the recipe

00:52:05at pbc.co.uk

00:52:06or scan the QR code here

00:52:08and it'll take you

00:52:09straight to

00:52:09to this

00:52:10Tower of Dreams.

00:52:12Tower of Dreams.

00:52:13I love it.

00:52:14Tower of Terror.

00:52:14Tower of Terror actually.

00:52:16But you can plan this

00:52:17well in advance

00:52:18and I just think

00:52:18it looks great

00:52:20for your friends

00:52:21and family basically.

00:52:22To any celebration

00:52:24make the brownies

00:52:25beforehand

00:52:26you can freeze them.

00:52:28That's a syrup.

00:52:29And then for the top one

00:52:30I just put on

00:52:31the cream on top

00:52:32and then we're going

00:52:34to put the actual cherries

00:52:35from those beautiful

00:52:36Portuguese ones there.

00:52:38Sprinkle them over

00:52:39the top

00:52:40you in the meantime

00:52:41have done some

00:52:42lovely

00:52:43I like to just

00:52:44throw them on to the counter.

00:52:45Yeah I like that.

00:52:46Good action.

00:52:47Shall I move it on to that?

00:52:49Yes can you do that?

00:52:50Yeah.

00:52:51Oh you're good.

00:52:52Very good.

00:52:53I'll do those up.

00:52:54You know more?

00:52:54Don't do any food tricks.

00:52:56I'm going to have

00:52:57a little bit of more

00:52:57of those cherries

00:52:58because I love these so much.

00:53:00Super easy.

00:53:01Super easy?

00:53:02I have to say

00:53:03if you go and get

00:53:04some really good ingredients

00:53:05good cherries

00:53:06it just makes it

00:53:07a thousand times better.

00:53:09Good ingredients.

00:53:10I mean look

00:53:11you can use

00:53:12what you've got in

00:53:12you know

00:53:13if you like any other cherries

00:53:14you can do it

00:53:15with other fruit.

00:53:16Let your imagination

00:53:17run wild

00:53:18and then

00:53:18look at this

00:53:19chocolate shavings

00:53:20on top

00:53:21just in case

00:53:21you didn't have

00:53:22enough chocolate

00:53:23during the first

00:53:24couple of layers.

00:53:26Whack it on.

00:53:28I'll whack it on.

00:53:30No problem.

00:53:31Beautiful.

00:53:33There you go.

00:53:35Right.

00:53:36Remind us

00:53:36what we've got here.

00:53:37Okay so this is

00:53:38my take on

00:53:39the ultimate

00:53:3980s retro dessert

00:53:41and it is

00:53:42a black forest

00:53:43brownie tower.

00:53:44Beautiful.

00:53:45Well done.

00:53:50Right.

00:53:51Incoming.

00:53:52It's the stuff

00:53:53of dreams.

00:53:53There you go.

00:53:54Dish that up.

00:53:56You automatically

00:53:56then went

00:53:56right.

00:53:57Shake.

00:53:57Come and have a drink.

00:53:59You deserved it.

00:54:01What's going on here?

00:54:02We have

00:54:03a very sweet

00:54:04sticky sherry

00:54:04and it's so

00:54:06scrumptious to have

00:54:07with anything chocolatey

00:54:08this is

00:54:08the co-op's

00:54:09irresistible

00:54:10Pedro Jimenez

00:54:10which is

00:54:11pulling a funny face.

00:54:12Yes she is.

00:54:14We've been drunk

00:54:14all week so we might

00:54:15as well.

00:54:15Yeah.

00:54:16This is just

00:54:16topping us up.

00:54:17It costs

00:54:18£8.75

00:54:19and it's

00:54:19aged for

00:54:2012 long years.

00:54:21The way they make it

00:54:22they get sun-dried

00:54:23grapes

00:54:24and then they

00:54:25ferment it to about

00:54:26four degrees

00:54:27then they fortify it.

00:54:28Yes that's the sweetness.

00:54:29I was going to say

00:54:29it tastes a bit

00:54:30like sun-dried tomatoes.

00:54:32It's got basically

00:54:32all of those

00:54:34irresistible kind of

00:54:34yeah the dried out thing

00:54:35it makes it taste

00:54:36like kind of

00:54:37Oh no sorry.

00:54:39Stuffed into a

00:54:40black hole of things.

00:54:41Can I just say

00:54:41I don't think it tastes

00:54:42like sun-dried tomatoes.

00:54:43I think it's more

00:54:44figs and dates.

00:54:45If you like

00:54:45sticky sultanas

00:54:46I'm getting the fig.

00:54:47Yeah fig, date,

00:54:48sultanas

00:54:49but I just think

00:54:49it's incredible value

00:54:50for money to get

00:54:51something so glossy

00:54:52so rich

00:54:53so complex

00:54:54but it's delicious

00:54:54isn't it?

00:54:55At the end

00:54:56at the end of the day

00:54:57with a brownie

00:54:57I just want something

00:54:58this is irresistibly

00:54:59indulgent

00:55:00and this is the equivalent.

00:55:01Oh my God.

00:55:02What a cake.

00:55:0220 years of brownie.

00:55:04Yeah congratulations.

00:55:05It's still going.

00:55:06And congratulations

00:55:06on the book as well.

00:55:07So pleased.

00:55:08Beautiful.

00:55:08This is unreal.

00:55:10Yeah.

00:55:11I'm ready for the nap.

00:55:12It doesn't take such a

00:55:13subject.

00:55:14Have you got work

00:55:14this afternoon?

00:55:15No.

00:55:16Oh, okay.

00:55:17Good.

00:55:17Just keep looking.

00:55:18That one done well.

00:55:19Yeah, I think so.

00:55:20Well done, yeah.

00:55:22Right, let's head

00:55:23to Provence now

00:55:23with Marcus Waring

00:55:24and he's satisfying

00:55:25his sweet tooth

00:55:26with a classic

00:55:26calisson

00:55:27from Aix-en-Provence.

00:55:29Wow.

00:55:30Delicious.

00:55:38I'm searching

00:55:39for the ultimate

00:55:40local sweet treat

00:55:41and in Provence

00:55:42it doesn't get

00:55:43more traditional

00:55:44than the calisson

00:55:47which are a little

00:55:48bit like marzipan.

00:55:50They're produced

00:55:51all over the region

00:55:52and in Saint-Rémy

00:55:53the Lilliman family

00:55:55have been making

00:55:56them for over

00:55:56150 years.

00:55:58I've been invited

00:55:59by fifth generation

00:56:00confectioner Pierre

00:56:02to discover what

00:56:03makes this little

00:56:04almond sweet

00:56:05so special.

00:56:08Bonjour.

00:56:09Bonjour.

00:56:11Wow.

00:56:12I've heard so much

00:56:13about calisson.

00:56:15Everybody talks

00:56:16about it as the

00:56:16little petit four

00:56:18of Provence.

00:56:19I know all about

00:56:19the almonds

00:56:20but I really would

00:56:21love to understand

00:56:22how it's made.

00:56:23I want to know

00:56:23what the magic is.

00:56:24But before he

00:56:25reveals the family

00:56:26secret, Pierre

00:56:27wants to test

00:56:28my palate.

00:56:30You send me

00:56:31what is it inside.

00:56:33Ah.

00:56:33It's easy.

00:56:34It's easy.

00:56:35Is it?

00:56:35It's easy.

00:56:37I've only just

00:56:38got here

00:56:39and already

00:56:39my reputation

00:56:40as a chef

00:56:41is on the line.

00:56:43Tastes good, huh?

00:56:44And I'm feeling

00:56:45the pressure

00:56:45to get this right.

00:56:50sugar?

00:56:51Sugar?

00:56:52Sugar?

00:56:53Sugar, yes.

00:56:53Almond?

00:56:54Des amandes?

00:56:56Orange.

00:56:57Orange, yes.

00:56:58Ah, oui?

00:56:59Un petit peu?

00:56:59Yeah.

00:57:00Ah.

00:57:01So far, so good.

00:57:03What other

00:57:04important ingredient

00:57:05is missing?

00:57:09Almond paste

00:57:10or an almond

00:57:11essence?

00:57:12No?

00:57:13No.

00:57:13I'm stumped.

00:57:15You want us to help you?

00:57:16Yes.

00:57:17Candied

00:57:18melone.

00:57:19Melone?

00:57:20Melone?

00:57:21Really?

00:57:22Really.

00:57:23It's not a combination

00:57:24I would have expected.

00:57:26This is very delicate.

00:57:28It's very, very nice.

00:57:29Super.

00:57:30Pierre's family

00:57:30have also made

00:57:31candied fruits

00:57:32for generations.

00:57:33So it's no wonder

00:57:34that's the secret ingredient

00:57:36in their calisson.

00:57:37Is it a family recipe?

00:57:40It started in the 17th century already.

00:57:42Yeah.

00:57:42OK.

00:57:43We will not find it

00:57:44in Brittany

00:57:45or it's really

00:57:46here in the South Africa

00:57:48in La Pobose.

00:57:48C'est absolument regional.

00:57:50Absolument regional.

00:57:50So it's the recipe

00:57:52of promos.

00:57:55The paste is made

00:57:56by crushing

00:57:57all the ingredients

00:57:58in a huge vat.

00:57:59It's then baked

00:58:01and left to marinade

00:58:02in melon syrup

00:58:03for 48 hours

00:58:04before being pressed

00:58:05into a classic

00:58:06diamond calisson shape

00:58:08and iced.

00:58:18Wow.

00:58:19Wow.

00:58:19Beautiful.

00:58:20It's perfect.

00:58:23Oh, wow.

00:58:25Would you like to try it?

00:58:27Really?

00:58:27Yeah.

00:58:28You sure?

00:58:29Marcus Galisson.

00:58:30OK.

00:58:31Yeah, I like that.

00:58:32I like that.

00:58:32They're letting me have a go.

00:58:35But in my experience,

00:58:36these things are easier said

00:58:38than done.

00:58:40It makes it look so easy.

00:58:42This technique,

00:58:43I have to say,

00:58:44I'm feeling a little bit nervous.

00:58:46Me and the machines,

00:58:47they don't normally go well.

00:58:50The shapes have already been cut,

00:58:52so my first job

00:58:53is to scrape off

00:58:54the excess paste.

00:58:58And you clean it.

00:59:00Push on it, yeah.

00:59:02Great.

00:59:04OK.

00:59:04Yeah, OK, OK.

00:59:06Oof.

00:59:09And now for the icing.

00:59:10La plaque de glaçage.

00:59:11That's the most difficult part.

00:59:13Yeah.

00:59:14The royal icing.

00:59:16Ah, this is going to be difficult.

00:59:18With everyone watching,

00:59:19I really don't want to mess this up.

00:59:21Oh.

00:59:24Wow.

00:59:25Now I have a problem.

00:59:26Uh, help?

00:59:30Ah.

00:59:35Not too...

00:59:36Not too much pressure.

00:59:37Not too much pressure.

00:59:41It's professional.

00:59:42Messy.

00:59:44That's not that.

00:59:45They look simple.

00:59:48It's one process

00:59:49and another

00:59:50and another.

00:59:55But I can't let the machine

00:59:57or a little bit of royal icing

00:59:58get the better of me.

01:00:03It's just like icing a cake.

01:00:06Well, 46 of them.

01:00:09Yes.

01:00:09Ah, that's a bianna.

01:00:10Perfect.

01:00:17Hey, what?

01:00:18It's a bit thick,

01:00:19but for the first time

01:00:20it's very good.

01:00:21These are for me.

01:00:22Yeah.

01:00:22It's for me, okay?

01:00:23Yeah.

01:00:24It's got yourself.

01:00:25Not bad for the second time.

01:00:28Modern technology

01:00:29isn't always my thing,

01:00:31but these machines

01:00:32have helped keep

01:00:33calisson production

01:00:34going in the 21st century.

01:00:36Can I, please?

01:00:39Beautiful.

01:00:43Wow.

01:00:44When you bite,

01:00:45crunch,

01:00:46the beautiful texture

01:00:48of the almond,

01:00:48the syrup of the melon,

01:00:50it's delicious.

01:00:52C'est parfait.

01:00:53Merci.

01:00:54My IT may not be up to scratch,

01:00:57but I'm not bad

01:00:58at quality control.

01:01:00Can I ask you a question?

01:01:01Of course.

01:01:02Would you ever hire me

01:01:03to come and work

01:01:04in this beautiful plaque?

01:01:05Would you give me a job?

01:01:08Absolument.

01:01:11Thank goodness.

01:01:12Ah, okay,

01:01:13so I have a job.

01:01:14Employed.

01:01:15Perfect.

01:01:15If you want,

01:01:16if you want.

01:01:17I'm here.

01:01:17I'll see you tomorrow.

01:01:18On va signer le contrat.

01:01:20Just one more.

01:01:21With only a few ingredients

01:01:23and a traditional recipe

01:01:24dating back to the 1600s,

01:01:26I think my mission

01:01:28to find the ultimate

01:01:29Provencal sweet treat

01:01:30is complete.

01:01:32Delicious.

01:01:32You know.

01:01:33Mmm.

01:01:42Marcus in a hairnet there,

01:01:45something you never thought

01:01:45you'd like to see.

01:01:46Right,

01:01:47the website vote

01:01:48is now closed

01:01:48and we're going to soon

01:01:49find out which nostalgic nosh

01:01:50you want me to make

01:01:52at the end of the show.

01:01:53Now,

01:01:53the 80s cocktail scene

01:01:55was full of sweet

01:01:57tropical flavours,

01:01:58neon colours

01:01:58and lots of cream

01:01:59and if you ask me,

01:02:01drinks like that

01:02:02should never have gone out of fashion.

01:02:04Holly,

01:02:04what do you reckon?

01:02:05I reckon they all deserve

01:02:07a comeback.

01:02:07They've all got one iconic

01:02:08thing about them,

01:02:09either a big colour,

01:02:09a sweet flavour or something

01:02:11that makes them sublime

01:02:12but Gary,

01:02:12the reason we're doing this

01:02:13is because you really wanted

01:02:14of all the things from rivals...

01:02:16I love alcohol.

01:02:17Yeah.

01:02:18I love it too.

01:02:20Responsibly.

01:02:21Responsibly.

01:02:22Responsibly.

01:02:24Quite right.

01:02:25Over eating.

01:02:25Yes.

01:02:26So,

01:02:26first up

01:02:27is Matt's favourite

01:02:28of all time

01:02:29is the Long Island Iced Tea.

01:02:31Matt,

01:02:31why do you like this cocktail?

01:02:33Because it's amazing

01:02:33because you can go from

01:02:34zero to legend

01:02:36in about ten minutes.

01:02:38Responsibly.

01:02:39Responsibly.

01:02:40Responsibly.

01:02:41So,

01:02:42you have

01:02:42basically lots of spirits.

01:02:4415 ml each of vodka,

01:02:45you've got rum,

01:02:46you have tequila.

01:02:47You have triple sec.

01:02:49I like the top shelf version as well.

01:02:51You like the top sec?

01:02:52Yeah.

01:02:53Yeah.

01:02:53Gin and also a little bit of sugar syrup.

01:02:56Wow.

01:02:57Lemon juice.

01:02:58Yikes.

01:02:58Yeah,

01:02:58so it's quite a lot of things.

01:02:59The bar people,

01:03:00if you do order one of these,

01:03:01they are going to roll their eyes

01:03:03because there's a lot of things

01:03:03that have to get...

01:03:04Oh!

01:03:04But that's why Matt loves the water.

01:03:06And it looks like murky pom water.

01:03:09It does.

01:03:10How does it taste?

01:03:11Tastes delicious.

01:03:12Shall we do this one?

01:03:13Do you have a taste?

01:03:14Yeah, dive in.

01:03:14And then I'm going to top it up.

01:03:16Gary,

01:03:17this one's for you.

01:03:17Okay, perfect.

01:03:18Cola.

01:03:19Cola.

01:03:19Or Coca-Cola's are.

01:03:20Yeah.

01:03:21So where you go,

01:03:21have a taste of that.

01:03:22Tiny bit.

01:03:23Bottoms up.

01:03:24Yeah.

01:03:24Lemon juice.

01:03:24Facts.

01:03:25Phil.

01:03:25You do still sit occasionally on menus.

01:03:27Ooh!

01:03:28Yes, wouldn't it?

01:03:28It's like a nice cup.

01:03:29Yeah, it's nice.

01:03:30It's just sort of sitting on top of a lot of food

01:03:32and a brownie.

01:03:33Very neat.

01:03:34And there's...

01:03:35It's quite nice though.

01:03:36Yeah, we'll never feel we've only got four more cocktails to go.

01:03:38Is that all?

01:03:39Thoughts from the table on the road?

01:03:40Yeah, delicious.

01:03:41Lovely.

01:03:42Delicious.

01:03:42Don't need to do any more.

01:03:44That's it, you're happy.

01:03:46Fine.

01:03:46Very nice.

01:03:47Very nice.

01:03:47Melted cola ice pop.

01:03:49Yeah.

01:03:49Yes, I know what you mean.

01:03:51But for me, it's kind of dangerously drinkable

01:03:53because you can't really tell that there's that much booze in it.

01:03:55So do be careful with it.

01:03:56Yeah, I will.

01:03:56The next one, I love this because of the colour,

01:03:58but it's the woo-woo.

01:04:00Love.

01:04:00Would you like to make a woo-woo?

01:04:02Woo-woo!

01:04:02Yes.

01:04:03That's why it's got its name.

01:04:04It got its name because in the bar where it was in Vincennes,

01:04:06I think it was in New York,

01:04:06they literally would shout woo-woo when they went and served it.

01:04:08In Scotland, we say to be drunk or inebriated,

01:04:11we say we're steaming.

01:04:12Nice.

01:04:13Woo-woo!

01:04:14Responsibly.

01:04:15Responsibly.

01:04:15Responsibly steaming.

01:04:16So all you do for this, it celebrates peach snaps.

01:04:19Peach snaps.

01:04:20Which was drink of the 80s.

01:04:21Oh, my teenage years.

01:04:22With a bit of vodka and then cranberry juice.

01:04:25I do my own stunts.

01:04:26Of course you do.

01:04:27And then just give it a little stir.

01:04:28I've got you a spoon there.

01:04:29This is just cranberry.

01:04:30This was basically the emblematic drink of like

01:04:32spring break, all the kind of beach sides.

01:04:35Peach snaps, you know, that peach liqueur.

01:04:37It's quite sweet.

01:04:37Everybody loved it in the 80s.

01:04:39The Germans and Austrians made the schnapps that was quite boozy.

01:04:42But actually, it was that liqueur one in the 80s

01:04:44that was a real take-off.

01:04:45Not for me, that.

01:04:46That reminds me of being quite sick.

01:04:49Yeah.

01:04:49No.

01:04:50We do on that.

01:04:51Not on this show.

01:04:52This is right up my street.

01:04:53Gary's going for it.

01:04:54I'm leaving that.

01:04:55I'm going back to the first one.

01:04:56Matt, question for you.

01:04:57It's quite triggering.

01:04:58Yeah, it is.

01:04:59I had many nights in what they used to call discos.

01:05:03Yes.

01:05:04With peach snaps, it's triggering.

01:05:06Was your nickname the discotizer?

01:05:09No, but it should be.

01:05:10It should be.

01:05:11You should have been the discotizer.

01:05:12The discotizer.

01:05:13Thoughts on that one from the table?

01:05:15What are we thinking of the...

01:05:16What?

01:05:17I'm happy with that.

01:05:18I'm happy with that.

01:05:19I drink that.

01:05:19It's quite disappointing considering it looks so vibrant.

01:05:21I mean, they're all doing...

01:05:22It reminds me of questionable decisions I've made in my life.

01:05:25Like, I think that's okay.

01:05:26Yeah, I'm feeling like you're channeling your character then.

01:05:29Yeah, I think that's a rival.

01:05:30Yeah, we'll go with that.

01:05:31Yeah, good.

01:05:32The Fallow boys are saying we've never heard of any of these drinks.

01:05:36Wow.

01:05:36Of course, because they weren't born.

01:05:39I lived in the age of...

01:05:40It was digital watches, the Rubik's Cube and neon socks.

01:05:44Orange neon socks.

01:05:45I loved those.

01:05:46Next is the Blue Lagoon, talking of neon.

01:05:48Sure.

01:05:48All of these ingredients just in and give it a stir.

01:05:51The ingredients are vodka, blue curacao, which comes from the island of curacao

01:05:55and it's flavoured with the La Raja, which is like a Seville orange kind of thing.

01:05:59Yeah.

01:06:00Then freshly squeezed lime juice and then topped up with lemonade Sprite, 7-Up,

01:06:04one of those would be absolutely fine.

01:06:05Garnished with a little cherry, a little bit of that.

01:06:08And then this is...

01:06:08This was actually invented in Harry's bar, Harry's New York bar in Paris,

01:06:12but it does give off the aura of being beach-sized.

01:06:16Well, it gave me a blue tongue.

01:06:17Yes, it probably will.

01:06:19I think it will.

01:06:20Matt's nodding away.

01:06:20Look at your cocktail, Sarah.

01:06:21I'm jealous.

01:06:23I'm going to go and de-ice my car.

01:06:25It's a little better.

01:06:27Nothing-y?

01:06:28Blue.

01:06:29You're tasting blue.

01:06:30It just tastes like a can of pop.

01:06:33Yeah.

01:06:33Yes.

01:06:33They're not a very good one.

01:06:35That was very much the retro flavour with the blueness.

01:06:38I'm glad that's day dope.

01:06:39Never.

01:06:40Not popular on the counter.

01:06:41What about the shabble?

01:06:42Not enough blue drinks in my life, so thank you for reintroducing me to that.

01:06:47Nice.

01:06:47Well, I like that.

01:06:48But thankfully, I think cocktails may have moved on for the better.

01:06:49We might leave the Blue Lagoon in the 1980s.

01:06:51I keep on going back to this to refresh my palate.

01:06:53Honestly.

01:06:54It's insane.

01:06:54Long Island ice cream.

01:06:55Is everyone going back to the Long Island ice cream?

01:06:57Yeah.

01:06:57This is the booze.

01:06:59Because I need more alcohol.

01:07:03We have now, we have a frozen dessert drink.

01:07:07Okay.

01:07:07This is the frozen grasshopper, which started its life in New Orleans.

01:07:11Yeah, that's on there.

01:07:11And you can try this one, actually.

01:07:12I'm not getting to make that.

01:07:13I'm not trusted.

01:07:14No.

01:07:14Well, it's basically creme de menthe.

01:07:1630 ml of creme de menthe.

01:07:18What are you two doing?

01:07:19It's a loving cup.

01:07:20Oh.

01:07:22Two scoops of vanilla ice cream, some chocolate powder, and crushed ice.

01:07:25Love that.

01:07:26It's like mint viennetta.

01:07:26Yeah, it is.

01:07:27Mint viennetta, like an after-eight mint from the 80s, basically.

01:07:29My brother loves mint viennetta.

01:07:30I'm worried about what's going to happen to me in a minute.

01:07:32In about five, I might need a bucket.

01:07:34We won't ask any...

01:07:34We'll get a bucket in.

01:07:35We won't ask any searching questions.

01:07:36Guys, I think we're about to get cancelled.

01:07:39I think we're all a bit worried about the carpets.

01:07:41Matthew, what do you think you're going to say of anyone?

01:07:42Oh, I'm not so sure.

01:07:43It is.

01:07:43Emily just said it's like a mint aro.

01:07:49I feel like it's curdling with everything else.

01:07:51Yeah, it is.

01:07:52Yes.

01:07:53That's what I like.

01:07:54Maybe drinking them all at once.

01:07:54It's quite very...

01:07:55It's quite 1980s to do that, though, I feel.

01:07:57Yeah.

01:07:58I think, yes.

01:07:58It's what getting jelly paper would have wanted.

01:08:00It really is.

01:08:00Oh, yes.

01:08:01Genuinely.

01:08:02We should raise a glass to the day.

01:08:02Yes, please, can we?

01:08:03Let's raise the Long Island Day seat.

01:08:05Yeah, Long Island.

01:08:05I will raise my small glass of jelly.

01:08:07She would love this so much.

01:08:09She would love it.

01:08:10She would not like these drinks.

01:08:11Loved and messed.

01:08:11No, she'd be asking where the champagne is.

01:08:14Champagne.

01:08:15That's giving me brain freeze.

01:08:16Well, do you want me to warm you?

01:08:18Please.

01:08:18Hold on.

01:08:18Here we go.

01:08:19How's that?

01:08:20Amazing.

01:08:21Now you're under my thrall.

01:08:22I'm a good one.

01:08:24Last one is a pina colada, which never really went away.

01:08:27No.

01:08:27But I just love it because it's quite kitsch fun, and who doesn't love a pina colada?

01:08:30OK.

01:08:30So it's got 60ml of rum in it, 30ml of pineapple juice, 30ml of orange juice, 22.5ml of coconut

01:08:36cream, 7.5ml of lime juice, and then fresh pineapple, all blitzed up in a hurricane glass.

01:08:42It's all on the website if you want to follow the recipes, and it is, of course, the national

01:08:46drink of Puerto Rico, where it's worth it.

01:08:48Yeah.

01:08:50It's astonishing these were so popular.

01:08:52Oh, dear Lord.

01:08:54Some of them, I think, have still stood the test of time.

01:08:58Kate's loving the funny green one.

01:09:00Nice.

01:09:00Yeah, I like that.

01:09:01I like that.

01:09:02It's a little dessert, isn't it?

01:09:04All right, let's go one by one.

01:09:05Which one are we going to bring back from the 80s?

01:09:07Let's go.

01:09:07Let's start with you, guys.

01:09:08I feel that Long Island iced tea hasn't left, so I'm going to bring back that creamy, minty

01:09:12one.

01:09:13You're going to bring back the frozen grasshopper?

01:09:14Frozen grasshopper.

01:09:15Emily?

01:09:15Oh, lovely.

01:09:16I, same, I love the Long Island iced tea, but yes, never want to wait.

01:09:24I'm going to go with the classic pina colada.

01:09:26Oh, no, right.

01:09:28Love a bit of that.

01:09:28Lisa?

01:09:30It's a tricky, tricky one.

01:09:31Yes.

01:09:33But, yeah, I think they're all kind of awful.

01:09:37So, I'm going to...

01:09:38You could have fooled me now.

01:09:40Wow, you're getting back into character.

01:09:42I will.

01:09:43Which one are you thinking?

01:09:44I really like the blue wicked.

01:09:46I think it's delicious.

01:09:46You want the blue?

01:09:48Nice.

01:09:49Kate?

01:09:49It's hard to choose between them all, but I do like...

01:09:53You're having a good go, aren't you?

01:09:54I may have having a good go the week after dinner.

01:09:55Nice.

01:09:56Frozen grasshopper, Matt.

01:09:57I think I know yours.

01:09:58Long Island iced tea?

01:09:58I'm with you, Matt.

01:09:59Jack?

01:10:00I'd go pina colada, I think.

01:10:01Nice, classic.

01:10:02Absolutely.

01:10:03See you on the beat.

01:10:04Ollie, thank you for...

01:10:06You're so welcome.

01:10:07Ollie, thank you so much.

01:10:09Thank you all.

01:10:10Thank you so much.

01:10:11And that is why he's written a book all about cocktails.

01:10:15Right, we're going to soon find out whether we're rounding off today's menu

01:10:18with a delicious reinvention of Chicken Kiev

01:10:20or my reincarnation of a chow mein packet meal.

01:10:25But first, Nigella's ticking off breakfast and lunch.

01:10:29Well, how are you out?

01:10:39I wouldn't be able to count the number of pancakes I've made

01:10:42in over two decades as a parent,

01:10:45but these oat pancakes are the house speciality at the moment.

01:10:49Instead of flour, I'm using porridge oats, not instant,

01:10:54that I've blitzed up in a processor with about two pinches of salt.

01:10:57It's not a fine flour.

01:11:00It's a bit mealy, but it's a flour nonetheless.

01:11:02It's 100 grams there.

01:11:04And on top of these, a teaspoon of baking powder

01:11:08and a teaspoon and a half of ground cinnamon.

01:11:12And the ground cinnamon really makes the oats taste so toasty and warm.

01:11:21A little stir.

01:11:25And then get on with the rest of the ingredients, which are pretty simple.

01:11:29This is 100 mils of milk.

01:11:31Now, actually, I'm using oat milk.

01:11:33It seems to enhance the oats themselves.

01:11:37Just one egg.

01:11:42And a teaspoon of vanilla paste or extract.

01:11:48But I rather like this dark, heavily scented gloop.

01:11:59A little whisking.

01:12:09As with all pancakes, it's what you eat with them that really makes for the magic.

01:12:15And with these oat pancakes, I make a gloriously rubied honey and raspberry sauce.

01:12:29There's 150 grams of raspberries.

01:12:33And I want 150 grams of honey.

01:12:39Beautiful.

01:12:40The amber ooze.

01:12:47Frankly, by the time the raspberries have thawed, the sauce is made.

01:12:59That makes me very happy.

01:13:02Now, a little oil on the griddle.

01:13:07I'm ready to roll.

01:13:10To dollop the batter on, and like a quarter cup measure, not fill to the brim.

01:13:18You can tell when it's time to flip pancakes over, because little bubbles appear on the surface.

01:13:30So, can you see, there are little bubbles now.

01:13:34And the edges are a teeny bit darker.

01:13:40Lovely.

01:13:46Lovely.

01:13:49Lovely.

01:14:13How could a day not be good that begins with this?

01:14:34Even a riff on the Caesar salad needs to start with anchovies.

01:14:38Well, it does as far as I'm concerned.

01:14:42After the fierce saltiness of the anchovies, a hit of garlic.

01:14:51This is my radical step. It's a question of context.

01:14:56I halve the lettuce...

01:15:00..and I wilt it in a hot oven.

01:15:05First, I'm going to spoon over the anchovy and garlic.

01:15:19Instead of fiddly little croutons, I go for a large crout...

01:15:23..in the form of a slice of toast, drizzled with olive oil to be munched alongside.

01:15:37Ah, the scent is glorious.

01:15:39You see, it's beginning to wilt, and I love these charred pieces.

01:15:44In fact, I have to say...

01:15:47..roast or baked lettuces are a wondrous thing.

01:15:51I want some lemon juice and zest.

01:15:56A spritz of this, and I'll pop it back in...

01:15:59..while I tend to my egg.

01:16:12And I'm frying it.

01:16:15Always a good move.

01:16:34And now for a little artistic strewing.

01:16:41I suppose this riff, in a way, is like a little culinary joke,

01:16:44but it is so seriously good.

01:16:56What else are in there?

01:16:57Thanks, Nigella.

01:16:58Right, time to find out which recipe you wanted to round off today's homage to rivals.

01:17:02Could be chicken keeve, which is all this business,

01:17:05or it could be the ready meal, the chow mein, which is all this business.

01:17:09Thank you to everyone who voted.

01:17:1162% of you.

01:17:13Win for the chow mein!

01:17:15Which I'm very pleased about.

01:17:16Get rid of the chicken. Thanks, boys.

01:17:18It's such a bit of a surprise.

01:17:20Really? Why?

01:17:20Because I've got no idea what the other one is.

01:17:23Oh, stop being so annoyingly young.

01:17:27Right, so chow mein.

01:17:29Right, so we've got the noodle.

01:17:30We've got these flat, we've got the tagliatelle for this.

01:17:32This was more like what was used at the time.

01:17:36Beef mints, not much beef mints.

01:17:38It's mainly about vegetables.

01:17:39So there's pepper, there's diced carrot, which never looks nice in anything.

01:17:44But, you know, let's keep it true to the original.

01:17:48Onion, ginger, and then all this sauce.

01:17:49We've got ketchup, obviously, for a bit of sweetness.

01:17:52There's five spices, curry powder, there's chicken powder.

01:17:56Yikes.

01:17:57Bit of cast sugar, a bit of soy, and Worcester sauce.

01:18:01And a bit of stock.

01:18:02Let's get on with it.

01:18:04Could you, somebody dice that pepper?

01:18:06Somebody dice the pepper.

01:18:06Thanks.

01:18:07Could you do something with those?

01:18:09Chef.

01:18:09I need some crispy, some left as they are, please.

01:18:13I'll get on with this, and we'll put it together.

01:18:17Ollie, what are we drinking?

01:18:18Celebratory physicals.

01:18:19Why are we celebrating, Ollie?

01:18:20Cos Rivals is at number one on Disney Plus.

01:18:23Of course it is.

01:18:24Oh, it is, guys.

01:18:28It's bubbly every day.

01:18:30Congratulations.

01:18:33That is exciting.

01:18:34Thank you so much.

01:18:35Oh, it's delicious.

01:18:36Let's drink through it.

01:18:37What a morning.

01:18:38It's good, isn't it?

01:18:38This is Villano Cava Brut Reserva, which is for the £10.50 in Majestic.

01:18:43Spanish beers, gold medal winning stuff.

01:18:45I mean, I actually love the bottle as well.

01:18:47It's kind of got this Gaudi tile design.

01:18:49I love it.

01:18:49It's good.

01:18:50And they've aged it for a bit longer than they have to, so it's quite rounded.

01:18:52It's fresh.

01:18:53I think Spanish Cava, it was quite 80s.

01:18:55It was actually demarked as its own in the 80s.

01:18:57So we've got another 80s throwback.

01:18:59But actually, I think it deserves to have its place with all the other sparkly ones.

01:19:02Because when it tastes like this, which is fresh, vibrant, crisp, delicious, why don't we drink more Cava?

01:19:06I have no idea.

01:19:07Because the label doesn't change colour.

01:19:09Because the label doesn't change colour.

01:19:11When in that case, Matt, I will have to do some painting on this bottle and leave it in your

01:19:14dressing room.

01:19:14I love that.

01:19:15Who thought of that?

01:19:16It was probably you.

01:19:18I had a jacket that changed colour in the snow.

01:19:21Wow!

01:19:22What colour?

01:19:22Still got it.

01:19:23What colour did it change?

01:19:23It was camouflage, but without...

01:19:25So by day, it was camouflage, you took it out in the snow and it went, camouflage!

01:19:29And then you took it back in and it warmed up.

01:19:31It's good.

01:19:32So was this for night tops or some other moonlighting job you were doing?

01:19:35Was it for night tops?

01:19:36Just quite a cool ski jacket.

01:19:38Matt, I'm going to ask you, are you a spy?

01:19:39Are you actually doing...

01:19:40Yeah!

01:19:41Okay, fine.

01:19:43All this time, it's been the most elaborate cover story in the history of Spider.

01:19:48Well played.

01:19:48Hiding in plain sight.

01:19:50Yes, quite.

01:19:50So Obert, you're covert.

01:19:52You're a terrible spy.

01:19:53Anyway, the drink's nice.

01:19:55Good.

01:19:56Right, how are you boys staying?

01:19:57Crispy noodles.

01:19:57Some crispy noodles, beautiful.

01:19:59Pepper is diced.

01:20:00Thank you very much.

01:20:01What's that?

01:20:01I told you to take your time.

01:20:04I'll dice some more pepper.

01:20:05Take your time, just dice some more pepper.

01:20:08So, guys, tell us, what was it like when Jilly Cooper was visiting the set?

01:20:12Oh, my gosh.

01:20:13She was...

01:20:14She was wonderful as she appeared.

01:20:15And even more.

01:20:16Yeah.

01:20:17She's impossible to describe because there was nobody like her in the world.

01:20:21And the short time we had with her, obviously, we lost her halfway through shooting series

01:20:27two, which was such a shock.

01:20:28And it felt very unfair and awful.

01:20:32But it was so lovely to have the time with her that we did.

01:20:35And go to her house, get to know her family.

01:20:38And, you know, she trusted us with these characters.

01:20:41And it was just...

01:20:42Every time she was around, she was so happy Rivals was happening.

01:20:45Yeah.

01:20:45And the glint in her eye, the twinkle in her eye, and she was so kind to us, wasn't she?

01:20:51And giving, and she was always on set, just being so heavenly and lovely.

01:20:56It was like a royal arrival.

01:20:58What was it?

01:20:59You know, there was a sort of ceremonial hush and excitement.

01:21:02Yeah.

01:21:02And, you know, she was working, even the week of her death, she was giving notes on episodes.

01:21:07Yeah.

01:21:07Like, a few days before she passed away, so we do feel utterly robbed.

01:21:11Yeah.

01:21:11But very grateful to have been at her orbit for the time that we had.

01:21:14And she came to set...

01:21:15This is, I think, series one, and we were all having lunch from our wonderful caterers,

01:21:20and sometimes not so wonderful, but we would be...

01:21:23She was sitting, and she was just like, where's the wine?

01:21:26Yeah.

01:21:26And then, the next time she came, she bought her own bottle of wine.

01:21:29Yeah.

01:21:30Oh, wow.

01:21:30To share with Ralph.

01:21:31There was a lovely tribute, Paige, at the end of episode one.

01:21:35With the most glamorous picture.

01:21:37Yeah.

01:21:38Beautiful-looking Jilly Cooper.

01:21:39Just gorgeous.

01:21:39And she looked like a character.

01:21:42Yeah.

01:21:42From...

01:21:42And a trailblazer of her time.

01:21:45Totally, yeah.

01:21:45Because to write in the way that she did, with all the naughtiness and salaciousness and

01:21:49the sex and everything.

01:21:50Yeah.

01:21:50You know, women were...

01:21:52Women...

01:21:52It was more taboo to do that then, as a woman.

01:21:55Yeah.

01:21:55And she just went for it and...

01:21:57And apparently in the 80s, the Bonk Buster was used as a sort of slur.

01:22:00Yeah.

01:22:00A slanderous to her.

01:22:01Yeah.

01:22:02So that reclamation, we own Bonk Buster, we are a bonafide Bonk Buster.

01:22:06Yeah.

01:22:06So that reclamation, I love that the show has done that for her and her work.

01:22:10Yeah.

01:22:10Because it's so clever.

01:22:11We miss her so much.

01:22:13Well, do you know what?

01:22:14So, Helen McGinn, she actually did Mastermind, about Jilly Cooper.

01:22:19Wow, she's a good one.

01:22:20Yeah, I think she did the...

01:22:21Which is why she probably didn't win.

01:22:22Sorry, Hal.

01:22:23She did every book.

01:22:25Wow.

01:22:25Jilly Cooper's also.

01:22:26Yeah.

01:22:26She's a huge fan, which is why she's really missing out today.

01:22:30Um, you boys seem to be doing all the cooking.

01:22:32This is good.

01:22:33So what have we got?

01:22:34We've got the mints, not much mint, the peppers, the carrots, the...

01:22:38Don't forget, the recipe is on the website.

01:22:41There you go.

01:22:42In with that.

01:22:42Peas at the end.

01:22:44We've got our noodles.

01:22:45Right.

01:22:46And then all this.

01:22:47Right.

01:22:48What else should we talk about?

01:22:49I don't know.

01:22:50What do you...

01:22:50What do you want to talk about?

01:22:52What's our hopes and dreams for the future?

01:22:55Are we going to the pub after this?

01:22:57If you are, Emily.

01:22:59100%.

01:22:59Emily, was your mum in it?

01:23:01Oh, yes.

01:23:01I keep forgetting this.

01:23:03Yes, it's so funny.

01:23:04Yes, my lovely mum, Kate, she is in Rivals.

01:23:08She's in...

01:23:08Episode three.

01:23:09Yeah, is it episode three?

01:23:10Episode three.

01:23:10And, yeah.

01:23:12Yes.

01:23:13And it's a really nice nod to Spitting Image

01:23:14because my mum was a Spitting Image queen.

01:23:18Can I say that about my own mum?

01:23:19Yeah.

01:23:20I love that.

01:23:21Yeah, she was a Spitting Image.

01:23:22She did all the voices.

01:23:24Did she?

01:23:25She did Thatcher and...

01:23:25Did she?

01:23:26Yeah.

01:23:26And there was a Margaret Thatcher puppet in our house when we were little.

01:23:31Wow, that's quite scary.

01:23:32When we were naughty.

01:23:33Because I remember the...

01:23:34Yeah.

01:23:34But if we were badly behaved, she'd say, I'll lock you in the room with Margaret Thatcher.

01:23:38At the end of the corridor.

01:23:39That's your star in the 80s, wasn't she?

01:23:40Yeah, she was.

01:23:41And she's...

01:23:42My mum's having this amazing moment at the minute with her career and doing all these

01:23:46amazing things and again and...

01:23:48Oh, no.

01:23:49I got to be on set with her, which was bizarre because it was like, that's Emily, but that's

01:23:54Kate.

01:23:55It's...

01:23:55Yeah, the apple did not fall far from that tree.

01:23:57She's...

01:23:58She's what...

01:23:59I remember being nine years old.

01:24:00He's gone.

01:24:01He doesn't care.

01:24:01Was there something about the chicken song?

01:24:02Yes, yes.

01:24:03Didn't she sing?

01:24:04Did she sing?

01:24:05Yes.

01:24:05So, the chicken song.

01:24:06She had to re-record the chicken song for the show.

01:24:10But she wrote Surprise, Surprise, that song.

01:24:12Oh, wow.

01:24:13Tell us Surprise, Surprise.

01:24:15Yeah, my mum wrote that.

01:24:16That's very cool.

01:24:16Wow!

01:24:17Yeah.

01:24:19Really?

01:24:20Surprise, surprise.

01:24:21Oh, my God.

01:24:23So, yeah, my mum wrote that.

01:24:25TV royalty.

01:24:25Yeah, she's an 80s, 80s icon.

01:24:27And I remember being very little and going to see her in a show at Edinburgh.

01:24:31She used to drag us around to all these things, all these shows.

01:24:34And I remember somebody coming up to me afterwards and going,

01:24:36God, your mum is one hell of a woman, isn't she?

01:24:39And I've never forgotten it.

01:24:40And I've just always strived to be one hell of a woman.

01:24:42You are one hell of a woman.

01:24:44You are one hell of a woman.

01:24:44Thank you, guys.

01:24:45One hell of a woman, Emily.

01:24:46One hell of a woman.

01:24:47Definitely.

01:24:48I remember you, I think it was the first time you came on this show, Emily,

01:24:50you brought your dad.

01:24:51Yeah, he was great.

01:24:52Yes.

01:24:53And he sat in the corner, he had his wine topped up all day.

01:24:55To me, he's always Den Perry.

01:24:57Yeah.

01:24:57Oh, no, that's my uncle, too.

01:24:59Oh, that's your uncle.

01:24:59That was your uncle.

01:25:00Sorry.

01:25:01No, so my dad was Bonnie Tyler's guitarist for 30 years.

01:25:04Whoa, there's too much going on.

01:25:06And, yeah, so, yeah, we're a family of show-offs.

01:25:08Not one person has a proper job.

01:25:12But, yes, I come from a family of it.

01:25:14My auntie, Amy Robbins, she's in Coronation Street.

01:25:16My uncle, Robert Dawes, he's been in everything.

01:25:20They were in the Royal together.

01:25:21God, I'm really showing off now.

01:25:23You are.

01:25:23I like it.

01:25:24Yeah.

01:25:24Somebody talk about themselves.

01:25:25Yeah, somebody else.

01:25:27But, yes, I'm very proud of my family.

01:25:28Very, very proud.

01:25:30Yes.

01:25:30Yeah.

01:25:31I love those connections.

01:25:33Okay.

01:25:34Right.

01:25:34Well done.

01:25:37Lisa, you're the one that cracks everyone up.

01:25:41I know.

01:25:42I don't know.

01:25:42I'm not even trying to, to be honest.

01:25:44I'm like, what do you mean, she's funny?

01:25:46She's serious and she's nuanced.

01:25:48She's complex.

01:25:50No, she is.

01:25:51I remember the very first time I met Jilly, she, we were introduced

01:25:56and, you know, Dominic Treadwell Collins said, you know,

01:25:59Lisa will be playing Valerie and she held my hand and she went,

01:26:02Darling, isn't she awful?

01:26:04I'm like, yeah, I mean, is she?

01:26:07Is she awful?

01:26:08She's not supposed to speak ill of her.

01:26:09I know.

01:26:10But you've got to, you've got to find they're vulnerable.

01:26:13Really.

01:26:13But she kind of is awful.

01:26:15She's terrible to Freddie and it's no wonder that his head.

01:26:17The Sharon gets at the neck as hell.

01:26:19I know.

01:26:19And my darling Sharon.

01:26:20Yeah.

01:26:21She's, she, she just wants her family to be perfect.

01:26:24And, um, yeah.

01:26:25But it's the way she fat shames Freddie.

01:26:29Which is.

01:26:29Oh, that poor old soul.

01:26:31That poor old soul.

01:26:32That accent is so memorable.

01:26:33Did you know anyone with that accent?

01:26:35I don't know.

01:26:35I, I, I don't.

01:26:36I'm, I'm actually from, I guess I'm from Carlisle is where I was brought up.

01:26:40But, so I'm Northern.

01:26:41Um, but I played quite, I played a, a character in Essex.

01:26:45In Mum, I played Kelly who also was, I've, I've done King Gary.

01:26:49I, I'm, I'm, I'm getting typecast.

01:26:51Yeah.

01:26:51You did very well.

01:26:52You're always so different.

01:26:54Yeah.

01:26:55It's fact.

01:26:55I have to say it's fascinating being on set with, with actors like these two because they,

01:27:00you know, I, for me, Sarah Stratton is kind of in my bones.

01:27:04But these, these people, they play these characters that are the opposite to them.

01:27:08And I, I am fascinated by how brilliant you are.

01:27:12Sorry.

01:27:13I've had to, I've had to.

01:27:15Keep going.

01:27:16Hello.

01:27:16What else?

01:27:17Tell me something else.

01:27:18I'm sorry.

01:27:18We're on the telly there.

01:27:20Me next.

01:27:21Me next.

01:27:22Yeah.

01:27:22Enough about me.

01:27:23What do you think of me?

01:27:24So, the Fallow boys totally made this, which is great.

01:27:28We're not taking credit for it.

01:27:30We're not giving you credit.

01:27:31It's fine.

01:27:31Crispy noodles.

01:27:32Got the mince.

01:27:33Got the recipe online.

01:27:34It's pretty straightforward.

01:27:36Um, but follow it.

01:27:37Because I made it in the week without following the recipe.

01:27:39And it's not quite the same.

01:27:40So, follow the recipe and it will get you there.

01:27:42Right.

01:27:43Ready?

01:27:43In back.

01:27:43Come on then.

01:27:44Ooh.

01:27:45Try that.

01:27:46More food.

01:27:47I know.

01:27:48Let's have a drink.

01:27:49Cheers.

01:27:51Did we decide, do we know if this came out of a packet then?

01:27:55Yeah.

01:27:55It did.

01:27:55Did it?

01:27:57I'm really sorry everyone.

01:27:58I don't know about it.

01:27:59Was it like a boil in a bag thing?

01:28:01I never thought.

01:28:01Yeah, it was long.

01:28:02I thought, but maybe was it microwave?

01:28:05Do you just, was it just add water?

01:28:07Yes.

01:28:08Was it like a pot noodle?

01:28:08I felt, no, I felt.

01:28:10It's like a pot noodle.

01:28:11Oh, so you've made a freshie.

01:28:12Was it a pot noodle?

01:28:13What are you saying, Gary?

01:28:14It is like a pot noodle.

01:28:15It is like a pot noodle.

01:28:16Yeah, it is.

01:28:16It's got that kind of, um.

01:28:18Not for me.

01:28:18You know when you get soup that you add?

01:28:20No?

01:28:22Oh, Gary!

01:28:23This is TV.

01:28:24How dumb.

01:28:25Er, that's over us today on Sandy Kitchen Live.

01:28:28Rofton.

01:28:28Thanks to Will, Jack, Kate, Ollie for their brilliant food and drinks.

01:28:31And, of course, a huge thank you to our glittering rivals cast, Emily, Lisa and Gary.

01:28:36All the recipes from the studio on the website, bbc.odk forward slash Saturday Kitchen.

01:28:40Er, I've got more of the best right to you tomorrow morning at 10 on BBC Two.

01:28:44And I'll be back here live next Saturday with Tom Buck Bowles, Tony Singh and Natalie Cassidy.

01:28:49Enjoy the rest of your weekend.

01:28:50Bye for now.

01:28:51Bye!

S.a.t.u.r.d.a.y K.i.t.c.h.e.n S2026E20 - Matt Tebbutt, Kate Jenkins, Fallow Boys, Cast of Rivals and Olly Smith

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