S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season Episode 22 - Matt Tebbutt, Anthony Murphy, Ravneet Gill, Luke Holder, Stephen Mangan, Sarah Hadland and Carmen O'Neal - video Dailymotion

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S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season Episode 22 - Matt Tebbutt, Anthony Murphy, Ravneet Gill, Luke Holder, Stephen Mangan, Sarah Hadland and Carmen O'Neal

Transcript

00:00:02Good morning! If you're feeling hot, hot, hot, then stay inside for the next 90 minutes and let us refresh

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

00:00:13Live.

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

00:00:43celebrating the best ingredients of the season with an awe-inspiring three-course menu and Carmen O'Neill is shaking

00:00:49things up with her ultimate cocktail and spirit pairings.

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

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

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

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

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

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

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

00:01:27Stephen's literally in every scene. He doesn't come off stage. Yeah, oh, I like it, yeah. Yeah, is it, though?

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

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

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

00:01:46so it's perfect, isn't it?

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

00:01:51just have to lock in for 90 minutes.

00:01:52You get the full experience without any breaks, and then you're out and you can spend your evening how you

00:01:57like, 9.30.

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

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

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

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

00:02:19Limewood, with lovely Angela Hartner. Now, the dish you're making today is bringing back memories of your time spent at

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

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

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

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

00:02:38type of vibe.

00:02:40Good phrase.

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

00:02:50I mean, we had to devour it in rehearsal, I should say. It's quite a spread. Beefy boy Murph.

00:02:56Let's go.

00:02:57Now, you've been here before, you've blown our minds with your amazing burgers. Today, you're turning your hand on the

00:03:02barbecue.

00:03:03Yep.

00:03:04You're going to show us some tips and tricks, and you've also brought your fellow beefy boy.

00:03:09Yes.

00:03:09Dan.

00:03:10Yeah.

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

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

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

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

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

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

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

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

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

00:03:31He's all right. That's all fine, but that's what's meant to happen.

00:03:33So that's our British chimichurri, so we're going to finish it off with a charcoal in it, which makes it

00:03:37smoke and goes lovely.

00:03:38And we're also going to season the chopping board, because that's really important.

00:03:41Okay.

00:03:41It's as important to season the steak.

00:03:42Crazy.

00:03:43It's wild.

00:03:44Okay.

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

00:03:49You've got a delicious dessert straight off your menu for us.

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

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

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

00:04:00Excellent.

00:04:01Big up, Chingford.

00:04:03Doesn't get enough press.

00:04:04Doesn't get enough press.

00:04:05Full stop.

00:04:06But you've been, and that's amazing.

00:04:07I have.

00:04:07It's great.

00:04:08And your restaurant's right by the train line.

00:04:10It is.

00:04:10Perfect.

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

00:04:14Yes, you are.

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

00:04:16I do have some spirits.

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

00:04:18Not always wine.

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

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

00:04:22Good.

00:04:23But we have some really good things.

00:04:25A great steal of a deal of a whiskey.

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

00:04:29Okay.

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

00:04:33Delicious.

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

00:04:37Toasted coconut margarita.

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

00:04:42her heaven.

00:04:43Awesome.

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

00:04:46Anyway, Sarah and Stephen, at the end of the show, we are, we're celebrating both your

00:04:51idea of food heaven.

00:04:53Yes.

00:04:54Okay.

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

00:04:58So Sarah, talk about your food heaven.

00:05:00It's all whipped, whipped feta, whipped broad bean, and like a scattering of kind of some

00:05:05nuts or sort of pomegranate seeds and salmon, salmon, salmon, crusted salmon.

00:05:11Okay.

00:05:12Crusted?

00:05:12Yeah.

00:05:13Yes.

00:05:13Crusted.

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

00:05:16Is it like that?

00:05:17Is that your kind of vibe?

00:05:18Yes.

00:05:18Okay.

00:05:19Yeah.

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

00:05:21Yeah.

00:05:22But that's just, yeah, that would be lovely.

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

00:05:26You're really into it.

00:05:26I am.

00:05:27Yeah.

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

00:05:29A lot of whipped.

00:05:30And what are you, sir?

00:05:31Summary salad, a crunchy, like an Asian chicken in Asian salad.

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

00:05:40Okay, great.

00:05:40Yeah, you know what I'm talking about.

00:05:41Very descriptive.

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

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

00:05:46That's it.

00:05:47If someone hasn't written it for me, I can't speak it.

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

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

00:05:54Will you go for Sarah's food heaven, whipped foods?

00:05:56Whipped.

00:05:57Whipped foods.

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

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

00:06:03Top both delicious dips with some salmon coated in honey and mustard,

00:06:07and a selection of seeds.

00:06:09Thanks.

00:06:11Or perhaps Stephen's heavenly dish to cook your taste buds more.

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

00:06:17coated in a chilli dressing.

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

00:06:22So much better.

00:06:23Shredded down in a spicy peanut bang-bang sauce.

00:06:26Yes.

00:06:27Log on to the website now.

00:06:28You view the terms.

00:06:29Bang or whips.

00:06:30And have your say.

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

00:06:33OK, cool.

00:06:34Mami tsunami.

00:06:35That's the one.

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

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

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

00:06:44so it's just perfect.

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

00:06:48So it's nice this time of year to make it without a stock,

00:06:52but with the tomatoes instead.

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

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

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

00:07:04Mm-hmm.

00:07:05A little bit of salt.

00:07:06OK.

00:07:08Some garlic, and just tear the basil.

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

00:07:12Not seen this before, using tomato water.

00:07:15No, well, it brings a lot of the sweet and sour.

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

00:07:20Shame.

00:07:20Right.

00:07:22You all right, chef?

00:07:24Shall I walk you through?

00:07:26I have to use a blender.

00:07:27It's going to be that way, innit?

00:07:29It is...

00:07:30That goes there.

00:07:31That goes there.

00:07:33There you go.

00:07:34All right.

00:07:35Don't feel bad.

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

00:07:40But, yeah, you just literally give this a quick blend,

00:07:42and then all you have to do, you don't have to force it through,

00:07:45just let it sit.

00:07:46OK.

00:07:47Let gravity do the business.

00:07:49Are you better off leaving that overnight, or...?

00:07:53Yeah, you can put it ahead of time.

00:07:54And also, one of the little advantages of a risotto,

00:07:57like we do in the restaurants,

00:07:59is you can par-cook it for about six minutes ahead of time.

00:08:03Yep.

00:08:03Put it on a tray and in the fridge.

00:08:06Sure.

00:08:06Allow that to set up,

00:08:08and then when your guests arrive,

00:08:10you can only spend another five, six minutes cooking it and finishing it.

00:08:13OK.

00:08:13I mean, that's an old sort of restaurant trick.

00:08:15It is, yeah.

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

00:08:18Well, to be honest, if you're at home, I like the enjoyment of cooking a risotto from start to finish,

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

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

00:08:32So people often wonder, you know, there were times before we had scales and bits and pieces,

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

00:08:40So this is a little technique from an old nona, which is, if you're not sure how much risotto rice

00:08:46to use,

00:08:47the golden rule is a small handful for a starter per person and a large handful for more.

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

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

00:08:59Yeah.

00:08:59OK, that's cool.

00:09:00I like that.

00:09:01Not seen that before.

00:09:02And then you just want to bring the, keep the rice on the heat until it gets too hot to

00:09:08handle.

00:09:08OK, pretty much everything at the moment.

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

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

00:09:20Are they hairy anchovies?

00:09:21Are they?

00:09:22Hairy.

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

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

00:09:25They are, yeah.

00:09:25What do you taste that about?

00:09:26And, too, because, you know, they pick them at the wrong time of year.

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

00:09:34sweetest.

00:09:34When they're just changed.

00:09:35And they don't taste...

00:09:37And they don't taste of, er, too fishy.

00:09:40That's the other thing.

00:09:41People don't like the overly fishiness-ness.

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

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

00:09:48Is that why?

00:09:49Because they're just, they're just too concentrous, just too much.

00:09:51Too strong.

00:09:52In a small package.

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

00:09:55I'm going for, I'll give it a go.

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

00:09:58Yeah.

00:09:59So, Luke, let's just talk about what I'm doing here, because I mentioned it.

00:10:02So, this is going to be both a dressing and a little, sort of, a comfortable salad, right?

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

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

00:10:14So, we make a little vinaigretta out of it.

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

00:10:21Sure.

00:10:21And then you just add sugar and a little, er, water, bring it up to the boil, segment your lemons,

00:10:29which are doing a great job.

00:10:30Thank you, thank you.

00:10:31And then bring it up to the boil, poach the lemons, and it takes away that astringent acidity from the

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

00:10:38Okay.

00:10:39So, another little trick here, just feel the rice.

00:10:43If it starts feeling too hot, that's exactly where you want it, and then you're going to add your white

00:10:46wine.

00:10:47Okay.

00:10:48What sort of wine?

00:10:49Any wine, to be honest with you, whatever's left over in the fridge.

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

00:10:55A Noilly Pratt is absolutely fine, yeah.

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

00:11:00Okay.

00:11:00The, um, the tomato reside.

00:11:03Uh-huh.

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

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

00:11:14cook it.

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

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

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

00:11:23Yeah.

00:11:24No?

00:11:25No, I think, you know we, that texture finish, chewy, not chalky.

00:11:29Yeah.

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

00:11:34given it enough time to absorb the liquid properly.

00:11:36Okay.

00:11:38So, we've got a little bit of rice that we cooked for six minutes before.

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

00:11:47boil, and then just keep...

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

00:11:51You can, yeah.

00:11:52I wouldn't, people I think get overly obsessed by having the liquid boiling as you add it, you know.

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

00:12:01Yeah.

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

00:12:05Okay.

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

00:12:08Okay.

00:12:08Also, so that's, um, tomato water, it's, I mean, you could use that as a bit of a nice consomme.

00:12:13Oh, great.

00:12:13Well, I was just chatting before with, um, you know, the burger boys over there, and they make a, uh,

00:12:20a...

00:12:21Beastie boys.

00:12:21Yeah, the Beastie boys.

00:12:23Sorry, Beastie.

00:12:24Beastie boys.

00:12:25Sorry.

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

00:12:30Yes.

00:12:31Lighter, cleaner version of, uh, a Bloody Mary.

00:12:34Using the tomatoes.

00:12:35Yeah, we've done it in the restaurant before, and it's delicious, yeah, it just makes it sort of lighter and

00:12:39a bit fresher.

00:12:39Thomas Nodding.

00:12:40Perfect.

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

00:12:42You could also clarify as well.

00:12:43You just, no words today.

00:12:45Yeah.

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

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

00:12:51then it'll clarify it, and then you could, um...

00:12:54Oh, wow.

00:12:54Curdled milk?

00:12:55Yeah, you, it's, um, yeah.

00:12:57Okay.

00:12:57Yeah, it clarifies it, it takes away everything.

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

00:13:00Yeah.

00:13:00Okay, cool.

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

00:13:04Yeah.

00:13:04Clarifying it.

00:13:05No waste.

00:13:06Okay, like that.

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

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

00:13:13So, like, I'm, usually like a tinned tomato, the leftover bits.

00:13:18Um...

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

00:13:20So, we...

00:13:20Done in, uh, Linewood.

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

00:13:26What is a forest kitchen?

00:13:27So, we've got a big acid ore grill outside.

00:13:30Mmm.

00:13:30Really?

00:13:30Nice.

00:13:31A big acid ore grill outside, and then we invite some chef and friends of Angela and I's.

00:13:35Yep.

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

00:13:40and doing the 90 minutes.

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

00:13:46Yeah.

00:13:47Start at 3, finish at 6, it's all very civil, everybody's back in bed by 9.

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

00:13:51That is very civilised.

00:13:53And we've got some great chefs this year, so we're doing one with a good friend of mine up at

00:13:57the Canooker Inn in...

00:13:58Oh, James.

00:14:00James.

00:14:00I love him.

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

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

00:14:02Brilliant guy.

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

00:14:06We've got Valentine Warner.

00:14:07Yep.

00:14:08He's a good friend.

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

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

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

00:14:16was a holiday destination we had as children.

00:14:19Oh, really?

00:14:20Yeah, where there's no electricity, no gas.

00:14:22Did you like that?

00:14:23That's kids.

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

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

00:14:31And it was one of those completely bonding moments.

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

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

00:14:39Well, we just ate mackerel.

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

00:14:42Yeah.

00:14:43Could have done.

00:14:44One of the locals.

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

00:14:46Yeah.

00:14:48So, as this risotto has sort of come into its finale, the key thing, I think, with a risotto

00:14:55is the fat you add at the end and getting that right.

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

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

00:15:01You don't want it too wet.

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

00:15:06Okay.

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

00:15:08Righto.

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

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

00:15:14What?

00:15:15Everyone's sniggering.

00:15:16I know.

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

00:15:18Moving on.

00:15:18Not me.

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

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

00:15:21There's nothing funny about.

00:15:22Can we keep it professional?

00:15:23Yes.

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

00:15:314 slash Saturday Kitchen.

00:15:32I'll scan the QR code here and it'll take you straight to this dish.

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

00:15:37So, if you can dress the salad, plate the salad.

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

00:15:42And now I'm just whipping in the butter towards the end.

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

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

00:15:51I like that theory.

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

00:15:57to just get them on the plate.

00:15:58What?

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

00:16:00Sorry about the white peach.

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

00:16:04This morning, slightly less, now they're just, I look like I've chewed them.

00:16:10Sorry about that.

00:16:11They look good.

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

00:16:12That's your charcuterie.

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

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

00:16:19So we're now producing end-of-life, free-range sows.

00:16:24And turning them into, this is called Finarella, which is a little flower in Italian.

00:16:31So it's pink peppercorn, which is a flower.

00:16:33Yeah.

00:16:33Not a berry.

00:16:35And it will go so well with this.

00:16:39Let me take these anchovies with the garlic, the chilli, the vinegar.

00:16:43And do you lay them on top just in case people don't want them?

00:16:47Or do you lay them on top for some other reason?

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

00:16:55And I think I like a little bit of curiosity to happen on the plate.

00:16:59So...

00:16:59Curiosity?

00:17:00As you eat it, you know, you get these little hits.

00:17:02Yeah.

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

00:17:07You'd rather...

00:17:07I prefer them.

00:17:08I either like them on bread with butter or just, you know, in a plate.

00:17:13But we're giving you both here.

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

00:17:19Aromatised.

00:17:20People love those.

00:17:20What's it called?

00:17:21Right.

00:17:22So this is the Unami Tsunami tomato risotto with a full cast of accomplishments.

00:17:27Beautiful.

00:17:28Well done, mate.

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

00:17:35Yeah.

00:17:35Right.

00:17:36Inbounds.

00:17:37There's your salads.

00:17:38There's your rice.

00:17:40Wow.

00:17:40There's some fish.

00:17:42Mmm.

00:17:43So imagine the sun's just gone down.

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

00:17:49Because I want to recreate it.

00:17:50Because it's the perfect thing.

00:17:53Where's our drinks?

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

00:17:55We have a gin basil smash.

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

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

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

00:18:12It's refreshing.

00:18:13It's light.

00:18:14Tomato and basil, it's a great pairing.

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

00:18:18Oh, that's lovely.

00:18:19Gin's going to give that botanical hit, which is really lovely.

00:18:22And Rav actually has a rosemary and botanical non-alcoholic version, so again, it can be fully adaptable, so everyone

00:18:29can enjoy.

00:18:30But it's light, refreshing.

00:18:32What do you guys think?

00:18:32What's the gin?

00:18:33What's the gin?

00:18:34This is the M&S £20, which is trying to get a bottle of London Dry right now.

00:18:39£20.

00:18:41Absolutely amazing.

00:18:42Good steal.

00:18:42London Dry.

00:18:43Very delicious.

00:18:44Very quite dangerous.

00:18:45Dangerous.

00:18:46Doesn't taste like it.

00:18:47No.

00:18:47It's like pop.

00:18:48Yeah.

00:18:50Alcoholic.

00:18:50Really nice.

00:18:52Really like that.

00:18:52How's the food?

00:18:54This is insane.

00:18:55Wow.

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

00:18:56Absolutely.

00:18:56How much flavour there is in this risotto?

00:18:58Yeah.

00:18:59Just from those tomatoes.

00:19:00Yeah.

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

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

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

00:19:11put it into a risotto.

00:19:12It's beautiful.

00:19:13It's really lovely.

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

00:19:18Will you go for Sarah's idea of food heaven?

00:19:19A crusted salmon with whipped feta, whipped raw beans, loads of whipping going on there.

00:19:24Or do you prefer Stephen's idea of food heaven?

00:19:26Thai-style chicken noodle salad with bang bang chasin.

00:19:29Choice is yours.

00:19:30Log into the website now and have your seat.

00:19:31Right.

00:19:32Let's meander down the river now with Rick.

00:19:34And he's enjoying the views of Bangladesh on his way to taste a unique beef curry.

00:19:39Take a look.

00:19:47This is my new friend and guide, Cameron Chaudhry, who insisted, after the mayhem of Sillip, on taking me to

00:19:54the Shari River, a place he said of magical qualities.

00:19:58He was the member of parliament for this region and loves this countryside.

00:20:03He's extremely proud of it.

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

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

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

00:20:32their long shallow boats.

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

00:20:41But life along its banks is not exactly easy.

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

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

00:20:52It's not on any tourist map.

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

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

00:21:03I suspect it's rice.

00:21:05And if they're really lucky, maybe a bit of fish to keep them going.

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

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

00:21:32They're actually taking stones from the riverbed and grading them by hand.

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

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

00:21:47What's this then?

00:21:48It's a beehive. They've just taken off a tree.

00:21:52Why have we got the bees as well then?

00:21:54Well, he hasn't got time to get rid of them.

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

00:22:00You don't buy the honey with the bees then?

00:22:02No.

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

00:22:06From the hive?

00:22:07Yeah.

00:22:08And is that wild? It's not a...

00:22:10It's wild. It's not cultivated.

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

00:22:13Yeah.

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

00:22:18Oh, right.

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

00:22:23Cameron had arranged for us to eat in a local restaurant.

00:22:26Well, he owns it, actually.

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

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

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

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

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

00:22:55And it is unique to Silen, so we aren't going to get this dish anywhere else.

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

00:23:03And I guess I'll probably use a grapefruit, but apparently this is not sliced and put into the curry till

00:23:09right near the end.

00:23:10So you get that lovely citrusy flavour in the finished dish.

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

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

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

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

00:23:35And when they're softened, in go the spices.

00:23:37In this case, cardamom, cloves, cassia leaves and cinnamon.

00:23:43Now, you're not going to get cassia leaves in the UK, or at least I don't think you can.

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

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

00:23:54And then pureed garlic.

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

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

00:24:05Here they use powdered turmeric, elsewhere they use fresh.

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

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

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

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

00:24:21I was half joking when I said it was for 20 people,

00:24:24but I think it was right on the money.

00:24:27Anyway, that cooks for at least two hours, or if it's Bangladeshi beef, a little bit longer.

00:24:33Then he adds tomato puree.

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

00:24:39And then ghee, that's a type of clarified butter.

00:24:45Now for the shatkura itself.

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

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

00:24:57But when it goes into the tube, it's mixed with coconut milk, so it's slightly sweet and sticky.

00:25:03If that rice cooked in a bit of coconut milk makes a pleasant change.

00:25:07But if I was doing this at home, I think I'd leave out the bamboo.

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

00:25:17And that's it.

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

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

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

00:25:38Well, let's take a bit of this rice, and here we go.

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

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

00:25:59You're all right.

00:26:00Thanks for that, Rick.

00:26:02Yeah.

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

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

00:26:09Can't wait for that one.

00:26:10Right, now, Stephen, apparently you're a big vanilla ice cream fan.

00:26:13Yes.

00:26:13It's the best flavour.

00:26:14Is it?

00:26:15I love it.

00:26:16I love it.

00:26:16Good vanilla ice cream.

00:26:18You like coffee?

00:26:19Coffee-flavoured ice cream.

00:26:20So guess what I've done.

00:26:21Boom.

00:26:22Thanks.

00:26:22Imagine this.

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

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

00:26:28So what was that?

00:26:29Who's laughing?

00:26:30We are having a heatwave.

00:26:31Three-day heatwave.

00:26:33Supermarkets are running out of ice cream.

00:26:35Are they?

00:26:35Yeah, apparently.

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

00:26:39I'm not fact-checking this stuff.

00:26:41He speaks to every supermarket in the lab.

00:26:44So I thought we'd show you the easiest way to make ice cream.

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

00:26:51Right, so I'm going to get on with this.

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

00:26:56Ooh.

00:26:56Just like the old days.

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

00:26:59we're going to do vanilla flavour,

00:27:01and then we're going to do coffee flavour,

00:27:02because you like that.

00:27:03Ordinarily it would be chocolates.

00:27:05Anyway, right, so I'm going to get on with this.

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

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

00:27:13So once you've got the base,

00:27:14then we're going to split it into three,

00:27:15and we're going to divide it up into flavours.

00:27:17This is exciting.

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

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

00:27:24Oh my God!

00:27:25I remember this!

00:27:27Do you remember this?

00:27:27No, what is this?

00:27:28You're younger than me.

00:27:29You do remember this.

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

00:27:34This is...

00:27:35Well, we didn't have this,

00:27:36but our neighbour used to have this.

00:27:38Back in the 70s.

00:27:39Yes!

00:27:40Yes!

00:27:40Really?

00:27:41Yes, back in the 70s.

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

00:27:44As if, as if.

00:27:45Oh my gosh.

00:27:45Let me sniff this.

00:27:47Oh, that takes me back.

00:27:48Is it good?

00:27:49What is it?

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

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

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

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

00:27:54Yes, thank you, Sarah.

00:27:57If they want to do a new ad campaign,

00:27:58I'm the girl.

00:28:00Anybody from camp is out there,

00:28:02please, yes.

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

00:28:05But anyway,

00:28:05this is amazing stuff.

00:28:07It's just very old-fashioned weird thing.

00:28:09Love this!

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

00:28:11It's like an infomercial.

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

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

00:28:14No, no, no.

00:28:14It has its place.

00:28:15It has its place.

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

00:28:18What do you mean it has its place?

00:28:20In certain things.

00:28:21In the 70s.

00:28:21Well, I think it's a nice place.

00:28:23Your play being about lies,

00:28:25because that's not actually coffee,

00:28:26it's chicory.

00:28:27It's chicory.

00:28:27Oh, but it's coffee essence.

00:28:29Come on, let's not be mean to...

00:28:31Look, hang on, where is it set?

00:28:32Yeah, I mean, it's not coffee on the label,

00:28:34but let's not get into that.

00:28:35So...

00:28:36It tastes like coffee,

00:28:37and that's all that matters.

00:28:38OK, so I'm going to add,

00:28:39and it's really concentrated,

00:28:40so you only have to add a little bit of this.

00:28:43Right.

00:28:43Oh.

00:28:44OK, I'm going to get back on with this,

00:28:46because the cream is acting really weirdly

00:28:48under this heat.

00:28:49Inexplicably, a man in tartan on the front.

00:28:51Sorry.

00:28:52Is he camp?

00:28:53Is he camp?

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

00:28:55Yeah.

00:28:56Someone's drinking it.

00:28:57There's someone in a...

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

00:28:59Yes.

00:28:59So basically, condensed milk, cream,

00:29:03recipes online,

00:29:04bit of vanilla, that's your base.

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

00:29:06Yeah.

00:29:07Strawberry puree in one,

00:29:08camp coffee in the other.

00:29:09Yeah.

00:29:09And then we're going to layer it up

00:29:11in that Neapolitan fashion,

00:29:13sandwich it between wafers,

00:29:14stick it in some chocolate.

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

00:29:17It's like one of the favourite things,

00:29:18which I'm sure you know, Sarah.

00:29:20Ice Magic.

00:29:22Okay, now...

00:29:23Is that the scrub that you put the liquid

00:29:24and then you crack it with a spoon?

00:29:27Yes.

00:29:28This programme is brilliant.

00:29:29Right?

00:29:30What else have you got for me from the 70s?

00:29:31Just nostalgia.

00:29:32Yes.

00:29:32So Ice Magic, I mean,

00:29:34I've said this many times with this show before.

00:29:36I, when Ice Magic first came out,

00:29:38I couldn't get out the science behind it

00:29:40and it was like witchcraft.

00:29:41And I put it on my finger

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

00:29:44And I was there watching Grange Hill

00:29:46for like an hour,

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

00:29:49Yeah, it only sets on cold things.

00:29:51Yeah.

00:29:51Right, so I've got that over there.

00:29:53Again, the authority.

00:29:54What about me?

00:29:54A bit of chocolate,

00:29:55a bit of oil,

00:29:56dip it into that.

00:29:57It sets,

00:29:58goes nice and crisp

00:29:59and then dip it into some coconut

00:30:01because I want to,

00:30:02I want to sort of recreate.

00:30:04Do you remember the oyster?

00:30:05Yes, of course.

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

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

00:30:09I was so young.

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

00:30:11Oh, careful.

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

00:30:14Thank you, Sarah.

00:30:14...shaped like an oyster

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

00:30:16It's something you can all might have.

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

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

00:30:19Oh, I see.

00:30:20But it's not an oyster

00:30:21and it was...

00:30:22You haven't lived.

00:30:23I was just...

00:30:23Sure.

00:30:24Let's lose those cards.

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

00:30:26Oh, sorry.

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

00:30:28The truth.

00:30:29Yes, the truth.

00:30:29The truth.

00:30:30What is the truth?

00:30:31It's a comedy.

00:30:32Yeah.

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

00:30:34Florian.

00:30:35And it's very hilarious.

00:30:36It's about two couples.

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

00:30:39Yes.

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

00:30:41and we're shenanigans.

00:30:42We can't really give too much away, can we?

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

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

00:30:45Was it all about affairs?

00:30:47Well...

00:30:47Was that a spoiler?

00:30:48It was about relationships and...

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

00:30:51Yeah.

00:30:51What we all consider to be the truth.

00:30:53You know when people say,

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

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

00:30:59Mm.

00:30:59You know?

00:31:00And what one person might say.

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

00:31:02Yeah.

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

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

00:31:06What do you say?

00:31:07Do you tell them?

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

00:31:09Yes, it is.

00:31:09You look amazing.

00:31:10Yeah.

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

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

00:31:13So, yeah, it's about the lies we tell ourselves,

00:31:15we tell each other.

00:31:16And it is just...

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

00:31:19Of side-splitting hilarity.

00:31:21Yeah.

00:31:21But I think people will recognise,

00:31:23I think, though,

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

00:31:26without having been in a relationship

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

00:31:30Oh, yeah.

00:31:31Not me, obviously.

00:31:32This ice cream tastes great.

00:31:36Yeah, I want to see what your act is like in a bit.

00:31:38Right, let's get a bit of coffee in this one.

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

00:31:43My face?

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

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

00:31:45And...

00:31:45And break-ups and affairs and...

00:31:48I know.

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

00:31:51Ooh!

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

00:31:52I've got a modern.

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

00:31:54I just...

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

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

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

00:31:58I don't know.

00:31:59Maybe it's something to do with midlife

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

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

00:32:05Yes, I think that is true.

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

00:32:07You're a bit like, am I happy?

00:32:08What am I doing?

00:32:09Who am I with?

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

00:32:11Yeah.

00:32:12Yeah.

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

00:32:15Yeah?

00:32:15Are we looking at Michaela?

00:32:16I don't know.

00:32:17Does anyone need a hug?

00:32:21We're joking.

00:32:22We're joking.

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

00:32:24Yeah, exactly.

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

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

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

00:32:28What's wrong with you, man?

00:32:29You're a wronger.

00:32:30They did say, and obviously, Stephen Mangan will be in it for obvious reasons.

00:32:34Yeah.

00:32:34Of course.

00:32:36Right.

00:32:37Ice cream.

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

00:32:41We did it yesterday.

00:32:42One layer at a time.

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

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

00:32:47Oats at the camp.

00:32:48And then the, what's this called?

00:32:51Strawberry.

00:32:52And then do the same.

00:32:53And then the coffee.

00:32:55Right, so then that's over there.

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

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

00:32:59That is so nice.

00:33:01Right.

00:33:03I'll set it up overnight.

00:33:04Yeah.

00:33:05That is gorgeous.

00:33:06So.

00:33:07Yeah.

00:33:07It's nice.

00:33:08I love it at camp coffee.

00:33:09I do.

00:33:10Come on.

00:33:11Absolutely delighted.

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

00:33:13Make camp coffee sexy again.

00:33:15Yes.

00:33:15Right.

00:33:16What are we talking about?

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

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

00:33:21You could smear it on your face.

00:33:23Yes.

00:33:26Didn't ladies used to paint their legs with it in the war?

00:33:28Did they?

00:33:29Pretend they were tight.

00:33:31And put the line down the back.

00:33:32I love this.

00:33:33Right.

00:33:34Okay.

00:33:34Enough about that.

00:33:36Yes.

00:33:36Let's talk back to the play.

00:33:37So Stephen, you're not off stage, are you?

00:33:39I'm not off stage.

00:33:40It's quite an unusually structured play in that each scene is me with one other person.

00:33:44So you start off with Sarah and me.

00:33:46Sarah and I are having an affair.

00:33:47We're not married.

00:33:50And then you have a scene with my guys.

00:33:51Yeah, that was a spoiler.

00:33:52Yeah.

00:33:52And then you keep going through and things are not what they seem.

00:33:55And as the play goes on.

00:33:56Nothing is what it seems.

00:33:56It's really.

00:33:57I think we can say there's constant twists where hopefully you'll be going, what?

00:34:01Yeah.

00:34:01That kind of thing.

00:34:02Yeah.

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

00:34:03Yeah, don't be too loud.

00:34:05Don't be too loud.

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

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

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

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

00:34:16Alrighty.

00:34:17How about that?

00:34:18Who decides that it's going to be 14 nights?

00:34:2014 weeks, sorry.

00:34:21I don't know.

00:34:22I think the people sit down and work out if they pay Sarah Hadlan's wages, we need to go for

00:34:2614 weeks to get...

00:34:27And after seeing this, they'll go, we'll just pay her in camp.

00:34:30Pair her in the office.

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

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

00:34:35It's a nice time to do it.

00:34:35Because three months, about 100 performances.

00:34:37Yeah.

00:34:37Is that what it is?

00:34:38Something around that.

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

00:34:40Yeah, no.

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

00:34:43And I just think it's the perfect thing to come and see.

00:34:46For like I say, I build my nights at the theatre around start and finish times.

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

00:34:52I do!

00:34:53Well, I like to laugh and also I like to see plays where...

00:34:56You know when you go and see a play or a film and the first five minutes you think,

00:34:59I know exactly how this is going to go.

00:35:01You do...

00:35:02You will not have that with this play.

00:35:03That's so true.

00:35:04Yeah.

00:35:04Yes.

00:35:05That's so true.

00:35:05It will surprise you.

00:35:07Yeah.

00:35:07Shock you hopefully as it goes through.

00:35:09I mean when I heard there was no interval I was like...

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

00:35:13Yeah.

00:35:16Yes.

00:35:22Yes.

00:35:23If you want to bring your bottles of camp coffee, yes I will sign them.

00:35:26Oh, actually that could be people who could gift them to me.

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

00:35:31Ice cream sandwich!

00:35:32Yes, please.

00:35:33Thank you, alright?

00:35:33Yes, please.

00:35:34It doesn't even hit the plate there, did it?

00:35:36You hungry?

00:35:36Too keen.

00:35:37Look at that.

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

00:35:42Your strawberry layer, about 20 minutes.

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

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

00:35:47And then...

00:35:48No, you're not.

00:35:49Then you just leave it overnight.

00:35:49And it sets up, pull it out of the fridge, let it kind of come up to room temperature.

00:35:53Just a little bit.

00:35:54Sandwich it, chocolate.

00:35:56And then you've got that oyster thing.

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

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

00:35:59I don't care.

00:36:00I love it.

00:36:02Anyway, now you know how to make nipples and ice cream.

00:36:06Gorgeous.

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

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

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

00:36:13If so, I'm going to whip up some broad beans, some puree.

00:36:16I'm going to whip up some feta and some yoghurt.

00:36:18Some lemon.

00:36:19I'm going to top both with delicious dips with some salmon coated in honey mustard.

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

00:36:23And a selection of seeds.

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

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

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

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

00:36:37Bang, bang, sang sauce.

00:36:38Are they not getting one?

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

00:36:41Choice is yours.

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

00:36:44I'm so happy.

00:36:45Phew.

00:36:46Let's head round to Nigel's now.

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

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

00:36:54want in your repertoire.

00:36:55Have a look.

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

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

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

00:37:14I love it.

00:37:16Fat on a pork chop.

00:37:17Fat on a piece of lamb.

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

00:37:23It's such a flavoursome fat.

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

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

00:37:41a little ginger.

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

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

00:37:52That wonderful white rim of fat on a piece of parma ham.

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

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

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

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

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

00:38:14Hopefully what we'll get is something quite crisp and slightly hot and citrus before we

00:38:20get into the juicy meat below.

00:38:26A sprinkling of salt will help the skin to crisp.

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

00:38:35There's no way I'm going to waste my duck fat.

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

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

00:38:48to freshen the rich duck meat.

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

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

00:38:58Figs are like little sponges.

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

00:39:05Pop back into the oven for ten minutes to let all the flavours come together.

00:39:16It has a festive smell.

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

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

00:39:36It's citrusy.

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

00:39:42But it's sumptuous as well from the honey and from the duck fat.

00:39:47Everything comes together.

00:39:49Gorgeous.

00:39:50They're really gorgeous.

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

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

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

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

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

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

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

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

00:40:42It's just full of stuff.

00:40:44All of which I bought because it's so lush and verdant.

00:40:48Peas are always favourite.

00:40:50The pods are really waxy.

00:40:52Just brilliant green.

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

00:40:56I just like fresh ones.

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

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

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

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

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

00:41:14I've also got some crunchy French beans,

00:41:17which will get a very quick dunk with my peas in plenty of boiling water.

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

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

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

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

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

00:41:39I love all the flavours of these veg.

00:41:41They just ooze goodness.

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

00:41:52Just split the skin and press.

00:41:54Out they come.

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

00:41:58This is good.

00:42:00But it's also incredibly healthy.

00:42:03It's almost puritanical, it's so healthy.

00:42:06I want to dress it with something that's really quite creamy.

00:42:10Quite luxurious.

00:42:12And I know just the dressing with mild mustard,

00:42:16sharp lemon juice, a pinch of salt,

00:42:20a trickle of olive oil and parsley.

00:42:24Just a few of those leaves, absolutely no stems.

00:42:28And chopped quite roughly.

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

00:42:37I just want a contrasting texture to the crisp veggies.

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

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

00:42:48Some parsley sauce.

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

00:42:56It's my incredibly healthy portion of five a day.

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

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

00:43:21Of crisp greens.

00:43:23Very freshly cooked.

00:43:24Very vivid.

00:43:26And then, that naughty double cream.

00:43:29Slightly sinful.

00:43:31Oh so gorgeous.

00:43:38Slightly simple.

00:43:39A little bit gorgeous.

00:43:41This guy.

00:43:42Right, still to come.

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

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

00:43:47to create perfect springtime pavlova.

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

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

00:43:53whipped foods?

00:43:56Or do you prefer Stephen's idea of food heaven Thai style chicken noodle salad with bang bang dressing?

00:44:01Choice is yours.

00:44:02Log into the website now and have your say.

00:44:04Right, Murph, so today is bring your mate to work day.

00:44:08It is.

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

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

00:44:11Say hello to Dan everyone.

00:44:12Hi Dan!

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

00:44:16I wouldn't say mate.

00:44:18Colleagues.

00:44:19Don't thank me.

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

00:44:21Just pay me.

00:44:23Right, so Dan you're going to be running backwards and forwards.

00:44:26Yes.

00:44:26Out to the car park.

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

00:44:29Out of the bag.

00:44:29He is barbecuing out there.

00:44:31He's not checking on his car.

00:44:32Yeah, yeah, yeah.

00:44:34So you're going to be doing that.

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

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

00:44:40Well done.

00:44:41I've been told.

00:44:43So yeast extract sirloin.

00:44:46We're going to do a lovely white sauce broccoli.

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

00:44:50Yeah.

00:44:50So this is based off of Alabama white sauce.

00:44:53Okay.

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

00:44:56What's our British twist in there man?

00:44:58It's salad dressing.

00:45:00Come on, throw your heart into this Dan.

00:45:02No one likes salad dressing.

00:45:03Salad cream innit?

00:45:04Salad cream.

00:45:05Yeah, yeah, yeah.

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

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

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

00:45:10Like I don't know, I just don't like the taste of it.

00:45:11It's just weird.

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

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

00:45:15Yeah, yeah, yeah.

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

00:45:17So that's all we had in the 80's.

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

00:45:20I love a bit of salad cream.

00:45:21Yeah.

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

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

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

00:45:25So what I'm doing here is I'm making our yeast extract butter.

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

00:45:32Some people love it, some people hate it.

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

00:45:36Bye mate.

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

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

00:45:43It is funny.

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

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

00:45:47And that's just going to give a good bit of umami to it as well.

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

00:45:51This is our basting brush.

00:45:54It's like a witch stock.

00:45:55It is a bit witch stock too.

00:45:57It's like Ken Todd's tickle stick.

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

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

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

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

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

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

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

00:46:12It's the best steak sauce.

00:46:13Yeah.

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

00:46:17Argentinian.

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

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

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

00:46:21Some red wine vinegar.

00:46:23Some rapesadal.

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

00:46:27Okay.

00:46:28Instead of the chilli flakes.

00:46:29Yeah yeah exactly.

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

00:46:33well.

00:46:34Righto.

00:46:34Okay.

00:46:35Right.

00:46:36So let's talk about this steak.

00:46:37Yeah.

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

00:46:41We always sort of say instead of getting two like thin steaks, just get one big one and

00:46:45share it.

00:46:45Because you're going to get a better crust on it.

00:46:47Less chance you'd be over cooking it.

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

00:46:50Yeah.

00:46:51It's more fun.

00:46:52It's more communal like a barbecue.

00:46:53Nice.

00:46:53So that's what?

00:46:55Four or five hundred grams?

00:46:56Five hundred grams sirloin from Hereford.

00:46:58So we've seasoned that up with a bit of salt, pepper, garlic powder.

00:47:01We like to do that the night before and then leave it in the fridge uncovered.

00:47:04So it then sort of dries out and it sort of seasons the whole steak.

00:47:07It's like a dry brine.

00:47:08Okay.

00:47:08So have you got salt in there do you say?

00:47:10Yeah, yeah.

00:47:10Salt, garlic powder, black pepper.

00:47:12Okay.

00:47:13So you're not worried about the meat drying out?

00:47:15Because some people salt after.

00:47:16No, I think if you're going to dry brine what happens is it draws the moisture out and then

00:47:19through osmosis the steak sucks it back in.

00:47:22So it ends up seasoning the entire steak.

00:47:23Okay.

00:47:23So 100% dry brine is the way.

00:47:25So Dan, you've got your sauce ready yet?

00:47:26Yeah.

00:47:27Everything in there.

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

00:47:30some thyme, we've got some sage.

00:47:32Yeah.

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

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

00:47:37Okay.

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

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

00:47:44That's great.

00:47:45So what would traditionally, was it buttermilk?

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

00:47:51And then it's like American ballpark mustard is pretty good in there as well.

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

00:47:56Nice.

00:47:56With thyme and sort of sage and those sort of things.

00:47:58Nice.

00:47:59So right, well Dan's going to sear that steak off on the barbecue.

00:48:02Yep.

00:48:02Bye Dan!

00:48:03Bye.

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

00:48:06I'd love that.

00:48:06Right.

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

00:48:10Right.

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

00:48:14But there's a reason behind it.

00:48:15Yeah, it is.

00:48:16So obviously we all season our steaks.

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

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

00:48:22And it's the idea of seasoning the chopping board.

00:48:24Okay.

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

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

00:48:28You could use rapeseed oil.

00:48:30You could use virgin, whatever you want to do.

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

00:48:35Then we're going to take our onion.

00:48:36And we're going to grate some onion.

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

00:48:41Okay.

00:48:42You know, if you were doing lamb, you could chuck some mint on it.

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

00:48:45Whatever.

00:48:46It's sort of your chance to get creative really.

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

00:48:52Over that.

00:48:53And then what's going to happen is when that steak gets put on here,

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

00:48:58So we're going to get our basting brush.

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

00:49:04meat.

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

00:49:07So kind of chop those herbs up through it.

00:49:10Okay.

00:49:11Interesting you're using rapeseed, not olive oil.

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

00:49:16Yeah, sort of good.

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

00:49:19sort of the great British barbecue.

00:49:21So we are trying to be, you know, use as much sort of local produce.

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

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

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

00:49:28Where's Dan?

00:49:29There he is.

00:49:31Look at him.

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

00:49:32Look at his little face.

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

00:49:34Right, I got it.

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

00:49:36And so what we do, every steak, I think, steaks require two stages of cooking.

00:49:39Yeah, one hot bit where you're searing it.

00:49:41And then a low bit where you cook it low.

00:49:43And you can do it either way around.

00:49:44You can start off cooking the steak on low temperature and then move to a high sear.

00:49:47But as long as it's got one bit which is hot, one bit is a lower temperature,

00:49:51you're going to get a really good cooked steak.

00:49:53This recipe?

00:49:54See you on your boat.

00:49:55Carmen's got the boat over there.

00:49:56Ew, the beefy boys, great British barbecue, which I'm absolutely loving.

00:50:00It is making me want to get the whole family outside and grill up some meat.

00:50:04And can we just say, that is like a party platter of the lords.

00:50:11Party platter.

00:50:12How delicious does this look?

00:50:14There's a lot of meat on that platter.

00:50:15I had one of those at your...

00:50:17What do you think, Luke?

00:50:18It was delicious.

00:50:20I like this.

00:50:21I like the fact you've taken something that's traditionally braised, the shank,

00:50:25and it's called the Thor's hammer here.

00:50:27Yeah.

00:50:27And you've done a long, slow smoke, I presume, and then it comes with mac and cheese,

00:50:31which everybody loves.

00:50:33That's it.

00:50:33I think that's great.

00:50:34We finished it by sort of confiting it in beef dripping as well,

00:50:38so that's the last stage.

00:50:39It's kind of like a smoke and a braise with that one.

00:50:41It's sort of like a barbecued heart attack.

00:50:43Yeah, you're getting gait if you have that.

00:50:45It's also a great step-by-step manual for someone who's maybe not the most confident in barbecuing.

00:50:50100%.

00:50:51I'm learning so much just flicking through it, and it just looks gorgeous.

00:50:54Oh, thank you.

00:50:54Yeah, no, we tried to write it so it could be, like, if you know barbecue really well,

00:50:57you're going to get something out of it, but if you're new to it, you're going to be able to

00:51:00learn.

00:51:00Is that something you take to Chingford?

00:51:02Yeah, I'd take it home, actually, but I'm not a confident barbecuer, but I'd like to be.

00:51:06I mean, Matty will be after this.

00:51:08But different recipes, like non-tikka masala, things that you wouldn't necessarily think in a barbecue book.

00:51:14I like that.

00:51:15It's got some good variety, something for everyone.

00:51:17Yeah, yeah.

00:51:18Dan's back, everyone!

00:51:20He's back!

00:51:21Right, so we've got a chimichurri.

00:51:23Yeah, thank you, Dan.

00:51:23So the next step with our chimichurri, and this is really important.

00:51:26Is this not hot, Cole?

00:51:27Yep.

00:51:28So are we on this?

00:51:29Let's have that.

00:51:29Okay, hopefully this works.

00:51:30Watch this.

00:51:31Which one do you reckon?

00:51:32That one, yeah.

00:51:34And we're going to drop that in there.

00:51:36And what's going to happen?

00:51:36Cool.

00:51:37That smoke's going to come off, then we, yeah, trap it in.

00:51:39Top on.

00:51:39Yeah, and we want to give that, like, a minute, 30 seconds, just to sort of give...

00:51:43It's going to smoke, those herbs and everything.

00:51:46Like that.

00:51:46So it's going to have a real, like, subtle sort of smokiness.

00:51:48That's very cool.

00:51:49And it looks cool as well.

00:51:50Yeah, it does look cool.

00:51:51Absolutely.

00:51:51Right, now we're going to deal with that smoking.

00:51:53We're going to get our steak, right?

00:51:54Yeah.

00:51:54We're going to put that on top, and we're going to start just turning it over in that

00:51:57sort of, that mixture of the onions and the garlic and the oil.

00:52:01And as we turn it over, then we're going to slice it up, right?

00:52:05And once we've sliced it, then we want to toss those slices.

00:52:08What sort of temperature would you take that?

00:52:09A lot of people have got meat probes these days.

00:52:11Yeah, yeah, I'll get one.

00:52:1355?

00:52:1450, 52.

00:52:15Yeah, then sort of a little bit of a rest that's going to keep on cooking.

00:52:17I think that's the other thing to remember, is that it'll keep going up during resting.

00:52:20Sure.

00:52:21So always pull it off just a little bit below what you want to do, right?

00:52:24OK, so we've got our steak there, and what we're going to do is we're going to toss that steak

00:52:27all up in that oil.

00:52:29All those seasoned herbs, all that garlic, which you're going to get all around it.

00:52:32And it's just going to help season everything.

00:52:35So right, then we're going to chuck our broccoli on there.

00:52:37You've got some of the white sauce, Stan?

00:52:37Yep, I've got some white sauce, yeah.

00:52:38That's a lovely thing to do because the meat will obviously sort of, you know, give off

00:52:43a lot of meat juices.

00:52:44That's going to mix with all that board business.

00:52:47100%.

00:52:47All those gabbins there.

00:52:49Yes, if you've got some resting juice, you'll pull that over the top.

00:52:51And the broccoli is getting more of that...

00:52:54More of the white sauce.

00:52:55White sauce.

00:52:56Yeah, to like finish it off.

00:52:57And then we'll take a little bit of our smoked chimichurri.

00:52:58Right, you crack on with that.

00:53:00If you want to fire up the barbecue this weekend, you can find the Beefy Boys recipe at bbc.co

00:53:04.uk

00:53:04forward slash at the kitchen or scan the QR code, and it'll take you straight to the dish.

00:53:08There you go.

00:53:08Nice, I love that smoky smell.

00:53:10Right, are we done, boys?

00:53:11Yeah, that is done, mate.

00:53:12Yeah, yeah.

00:53:13Well done.

00:53:14Not running around there.

00:53:15It's a very hot day.

00:53:16Right, remind us what we've got.

00:53:17So, we've got our yeast extract basted sirloin.

00:53:22Yeah, well done.

00:53:22We've got some roasted tomatoes, we've got our broccoli in the Herefordian white sauce,

00:53:27our smoked chimichurri, and then we've got our beautiful board dressing on that as well.

00:53:30Triumph.

00:53:35A little food dance going on from Sarah over there.

00:53:39Right.

00:53:39Can I...

00:53:41Wow.

00:53:42Do you want to pass it, take some, take some and pass it on.

00:53:45Don't be greedy, Sarah.

00:53:47I'm not.

00:53:47Pass it around.

00:53:47Right, what have we got, Carmen?

00:53:49Matt, I have your whiskey sodas on the counter.

00:53:53Thanks.

00:53:53This is the ultimate steal.

00:53:55I think people think that whiskey is more of a winter spirit, but that is definitely not true.

00:54:01This is a Toki Suntory whiskey.

00:54:03It's a blended Japanese whiskey.

00:54:05It's 28 pounds from Waitrose right now, which is amazing.

00:54:09It's refreshing.

00:54:10Now, your dish has so many lovely smoky flavors, so we didn't want to go with a smoky whiskey.

00:54:16Mm-hmm.

00:54:16This has got, like, some green apples, some fresh fruit on it, a subtle hint of vanilla.

00:54:21You know when you go to the bourbons or a little bit more sweeter?

00:54:24Yeah.

00:54:24This is really fresh, and you've got a little bit of thyme as well as a zest of some lemon

00:54:29on there, which is going to lift it, lengthen it.

00:54:32It's light, it's refreshing, very much the summer kind of weather.

00:54:36That's so summery.

00:54:36I love a whiskey and soda.

00:54:38Also, fun fact, Churchill won us a war drinking whiskey and soda.

00:54:42Really?

00:54:43Yeah, he used to flavor his water with a little bit of whiskey.

00:54:46One hand behind his back as well.

00:54:47Right?

00:54:48Yeah, come on.

00:54:49Also, Carmen, well done on not too many garnishes.

00:54:51Well, you could even use some of your, uh, the basting brush.

00:54:55Yeah?

00:54:56Yeah, yeah.

00:54:56You could pop that in.

00:54:57No, wait.

00:54:58What?

00:54:59Yeah.

00:54:59Don't put a greasy old, greasy old basting brush in my knife.

00:55:03Got all the juicy flavors.

00:55:04How is the food going down?

00:55:06I love that broccoli.

00:55:07The fact that you put it in the marinade and then grilled it has kept it moist, because broccoli can

00:55:11go a bit dry once the barbecues.

00:55:13It gives you that tang, doesn't it?

00:55:16And the chimichurri in rehearsal.

00:55:18You've changed the way I'm going to buy bigger steaks now, definitely.

00:55:21I'll do it.

00:55:22Yeah, yeah, yeah.

00:55:22Always go for that fatter steak.

00:55:23Get a big crust in it.

00:55:24Keep it lovely juicy and pink in the middle.

00:55:26Very nice.

00:55:26It's just so much flavor.

00:55:27It's so much flavor.

00:55:28Yeah, wow.

00:55:29Well done, boys.

00:55:29Cheers, thank you.

00:55:30What a success.

00:55:31That's gone down well.

00:55:33Right, let's catch up with Marcus now.

00:55:35And he's celebrating his love of almonds with a summertime salad perfect for eating on a rooftop in Provence.

00:55:41All right for some, Marcus.

00:55:54I am inspired by those almonds and want to create something savory to balance out all the sweet.

00:56:01So I'm making a simple dish that not only uses almonds in an exciting way, but also celebrates a vegetable

00:56:08that we all know back home.

00:56:11Cauliflower salad on a bed of creamy almond hummus.

00:56:17Cauliflower.

00:56:17It's cheap.

00:56:18It's cheerful.

00:56:19I'm going to show you two very interesting ways to elevate this humble vegetable.

00:56:24I'm going to do a little bit of roasting and some pickling.

00:56:27Very, very simple.

00:56:31So, cut straight through.

00:56:34I quite like serving these inner leaves.

00:56:37They're absolutely delicious.

00:56:38They're actually quite tender.

00:56:40I'm just going to treat them like a salad leaf.

00:56:41I'm just going to cut those off.

00:56:43I'm going to reintroduce those a little bit later.

00:56:47Also, one of the things we're doing a lot more of is using the stem that wraps around the cauliflower.

00:56:51They're also good for using in salads, great for grating.

00:56:54Almost you can use those like you would make a coleslaw.

00:56:58It's absolutely delicious.

00:56:59So you don't need to throw them away.

00:57:01Put those to one side.

00:57:03Then simply break the cauliflower into florets.

00:57:06So, I've just taken off some florets and I just want to get some charring onto some of these round

00:57:11ones.

00:57:11And I've cut some of them in half so that I can get some charring on the inside too.

00:57:17What I'm going to do is just drizzle a little bit of oil before it goes onto the grill.

00:57:22Season with salt, pepper and some cumin seeds for a nutty, earthy flavour.

00:57:28Along with any fresh or dried herbs you like, I'm using thyme.

00:57:33Give it all a toss and set aside.

00:57:37I've got my pan on here.

00:57:38I'm just going to make a little pickling liquid.

00:57:40A little bit of white wine vinegar.

00:57:42A couple of spoons of sugar.

00:57:47Remember a pickling liquid is a sweet and sour.

00:57:49Vinegar, be sour.

00:57:51Sugar, be sweet.

00:57:53I'm just going to throw in a few cloves.

00:57:56The most important thing about the pickling liquid is bringing it up to the boil first before you put that

00:58:00on top of your vegetables.

00:58:03While that comes to the boil, prepare the rest of the cauliflower.

00:58:08Just nice slivers.

00:58:10If you've got a little mandolin at home, you can slice it on the mandolin.

00:58:13I actually quite like to do it by hand.

00:58:15If you want to, you can also just do a little slice of the core.

00:58:20So normally we throw this bit away, but actually it's just as tasty as the cauliflower florets themselves.

00:58:27Pour over the hot liquid and leave to pickle while you've finished preparing the rest of the salad.

00:58:33Right.

00:58:34Now I can get my cauliflower onto the barbecue.

00:58:39There you go.

00:58:43Cauliflower's on the barbecue because I haven't got an oven up here.

00:58:46But it's quite an easy thing to do.

00:58:47As I had them in the tray, just put them into the oven, 200 degrees C.

00:58:5110-15 minutes until they're nice and brown.

00:58:54Roasted cauliflower.

00:58:57Just get a little bit of colour on them.

00:58:59Keep turning them around.

00:59:01You're just looking for those little bits of chard goodness just around the outside there.

00:59:06I just love that nutty flavour that you get when you put it onto the barbecue.

00:59:10OK.

00:59:14Just crush up some cumin seeds in my hand.

00:59:21And I'm just going to cover that with some tinfoil.

00:59:24And the residual heat, just gently cook them through.

00:59:31Now for an interesting way to make the most of my Provencal almonds.

00:59:35So for the base of the cauliflower dish, I'm going to make a hummus using chickpeas as the base.

00:59:40But into that, I'm going to put some of these beautiful almonds just for a little bit of texture.

00:59:45So put your drained chickpeas in a blender.

00:59:50Some tahini paste.

00:59:53Put some almonds in.

00:59:57You could use blanched or sliced almonds, but I find they're less expensive if you buy them with the skin

01:00:02still on.

01:00:03The more processed the nuts are, the more they cost.

01:00:07So if you can buy them with the skin on, it's fine.

01:00:11A little bit of olive oil.

01:00:13Lid on.

01:00:18And give it a good blitz.

01:00:19Hummus is one of the quickest dips you can make using all store-covered ingredients.

01:00:25Right, have a little look at this.

01:00:29Beautiful.

01:00:30Gently soft.

01:00:32Lovely char.

01:00:34Perfect.

01:00:35Right.

01:00:35Beautiful hummus.

01:00:37Lovely consistency.

01:00:39Pretty much good to dress now.

01:00:41Put hummus onto our plate.

01:00:47Spread that around.

01:00:50Be generous.

01:00:54All we need to do now is just put all the cauliflower and just dress it however you like.

01:01:02And then the beautiful picture just starts to come together.

01:01:06Just put a little crunchy cauliflower flex in between.

01:01:11It's simple.

01:01:12It's humble.

01:01:14It's just dressed a bit differently.

01:01:17But why not show off?

01:01:19And you get the chance.

01:01:22And just for a bit of colour.

01:01:24A few chives just to go on top.

01:01:28Additional flavour.

01:01:31A few leaves.

01:01:33And we're using every bit of the cauliflower.

01:01:37A little splash of oil.

01:01:39And just to finish it off.

01:01:42Just chop up a couple of almonds.

01:01:44Just roughly.

01:01:49Roasted and pickled cauliflower salad with a new take on a classic hummus.

01:01:55A simple healthy way to celebrate the almond and balance out all those sweet treats.

01:02:04There we have it.

01:02:06Absolutely delicious.

01:02:07Looks fantastic.

01:02:16Thanks for that, Marcus.

01:02:17Right, the website vote is closed and we can soon find out whether it's Sarah or Stephen getting stuck into

01:02:23their food heaven in just a bit.

01:02:25Right, Rav, make me a pav.

01:02:27Right, so we're going to start with the egg whites in a bowl.

01:02:29Yeah.

01:02:30So you know the rule, clean bowl, egg whites, no yolks in there.

01:02:34I've started whipping them with some white wine vinegar.

01:02:36And the trick before you add your sugar is that it should kind of look like a meringue before the

01:02:40sugar goes in.

01:02:41Okay.

01:02:41So I've just been whipping them gently because if you're in a rush, don't just rush because you'll get an

01:02:47unstable structure.

01:02:48You've got to go slow, get it to frothy point.

01:02:50What's the vinegar doing?

01:02:51It's just helping with the building the structure initially.

01:02:55Science.

01:02:55But if you don't have white wine vinegar, lemon juice, cream of tartar, it can all go in replacement.

01:03:00Okay.

01:03:01And then you're just going to gradually add the sugar in and keep that whipping.

01:03:04Okay.

01:03:05I mean you say gradually.

01:03:06Gradually, but we don't have that much time.

01:03:07You just chucked it all in.

01:03:08But it does work.

01:03:09They are kind of foolproof.

01:03:10If you've made a million like I have.

01:03:13Uh, gooseberries?

01:03:15Gooseberries.

01:03:15So I'm going to do a little bit of like a very quick gooseberry compote.

01:03:20These are frozen because I love frozen fruit.

01:03:23Especially for things like pavlovas.

01:03:24Yeah.

01:03:25You can get these cheaper.

01:03:27Cheaper.

01:03:27And you can get these in garden centres.

01:03:29I know this.

01:03:30Sometimes you know you get like a frozen aisle in a garden centre.

01:03:34Ah!

01:03:34No, I didn't have this.

01:03:36Yeah, I've never seen it.

01:03:38Do you not go to garden centres, Sarah?

01:03:40I can't be across everything.

01:03:42I think you might have a very posh garden centre.

01:03:45Yes!

01:03:46And that was just like a frozen fruit thing in a garden centre near me.

01:03:49Right, Tom?

01:03:50You know what I'm talking about.

01:03:51Excuse me, where's the gooseberry aisle?

01:03:53Yeah.

01:03:54It's like raspberries and gooseberries and blackcurrants and blackberries and just frozen fruit in a garden centre.

01:04:00No, no.

01:04:01They're much easier to handle.

01:04:02They know what I'm talking about at home.

01:04:03Frozen.

01:04:04Right, anyway, enough about that.

01:04:06What are we doing now?

01:04:06Bit of lemon juice, bit of elderflower cordial in there and some sugar.

01:04:09And they cook so quickly.

01:04:10Six minutes.

01:04:11Okay.

01:04:12Right, let's talk about this cream.

01:04:14I'm a bit nervous about this cream because it's whipping instantly under the heat.

01:04:18You know what I would do?

01:04:19I'd whip the cream with the condensed milk first and then let's add the milk powder at the end.

01:04:23Oh, okay.

01:04:24Now talk about, let's talk about this.

01:04:26So the, why have you got milk powder going on in here?

01:04:31Well, at this time of year, cream notoriously splits, it's so hot.

01:04:35Yeah.

01:04:36And what it does is it just helps to bind it so that you don't get that almost like water

01:04:40leakage from the cream.

01:04:41Because you know if you're serving desserts, you don't want to keep running inside to the fridge.

01:04:45Yeah.

01:04:45It will sit for a bit longer.

01:04:47Okay.

01:04:47With that milk powder.

01:04:48I love how Rav talks about all of her tips and tricks.

01:04:53Like it's just the common science that everyone should know.

01:04:55No wonder she's everyone's favourite pastry chef.

01:04:58But she just talks about it.

01:04:58Are you everyone's favourite pastry chef?

01:05:00She is.

01:05:01Probably not everyone's.

01:05:02Probably not everyone's.

01:05:04Not the people you shout at.

01:05:06I did get told you could be softer.

01:05:08So probably not those people, yeah.

01:05:09You could be softer.

01:05:11To the point.

01:05:12Yes.

01:05:12You need to get things done.

01:05:13Okay, so look.

01:05:14Look.

01:05:15I'm just doing that and it's just thickened instantly.

01:05:18So I'd add a bit of the, yeah, condensed milk.

01:05:21Let's add a little bit because it is really warm in here.

01:05:23I love condensed milk.

01:05:24Perfect.

01:05:24That's it.

01:05:24Yeah.

01:05:25I'm going to add a bit of salt because I love salt in my whipped cream.

01:05:27Okay.

01:05:28And then let's add the milk powder at the end and I think we'll get that.

01:05:30I think we're there.

01:05:31I think we are.

01:05:31This is gone already.

01:05:33Okay.

01:05:33So we'll powder on.

01:05:34Okay, Matt, this is fortunate.

01:05:36Oh, you have it.

01:05:36You put this in front of us.

01:05:37Are we allowed?

01:05:37Yeah, not now.

01:05:39We're allowed to eat it.

01:05:40Yes, eat it.

01:05:40Yeah.

01:05:40Let's go.

01:05:43I don't normally like fruit desserts, but I'm feeling this might be different.

01:05:47Yeah.

01:05:47This is garden centre.

01:05:48Oh.

01:05:48Yeah.

01:05:51So, Rav, this is on your menu at your brilliant restaurant, Gina.

01:05:56Which I had the pleasure of visiting some time ago.

01:05:59So we're here for.

01:06:00With my mates, James Rakes, who's also chef.

01:06:03We had a lovely time.

01:06:05Absolutely lovely time.

01:06:06The food is delicious.

01:06:09Just everything.

01:06:10It's cosy.

01:06:11It's neighbourhoody.

01:06:13It's food you want to eat.

01:06:15They're sharing stuff.

01:06:16I mean, you're making Chingford, like, super cool.

01:06:20And I'm sorry to anyone in Chingsford, in case you take offence to that.

01:06:24But it is true, right?

01:06:26You know what?

01:06:26It's a beautiful area.

01:06:27You're quite close to the station as well.

01:06:29Yeah.

01:06:30A few minutes walk.

01:06:32Got any good garden centres?

01:06:33We actually have got an abundance of garden centres.

01:06:36Because we're right next to Epic Forest.

01:06:38So, although you're still in London and you can get the overground, you can come out, walk into the forest,

01:06:43go for a nice walk and then come to us for lunch.

01:06:45And a lot of people in, like, London do that and then say, I can't believe I haven't been here.

01:06:49So, yeah, we love it.

01:06:50And you had the brilliant Chef Henry Harris and his lovely wife Denise the other day.

01:06:55We felt very honoured and Yotam Ottolenghi came in.

01:06:57No way.

01:06:58At the same time.

01:06:59What?

01:06:59We all had a meltdown, can you believe it?

01:07:02All the chefs sort of were like, oh my goodness.

01:07:04Also, can I point out, I love your Instagram pieces.

01:07:08You know when you're talking to camera, you're walking down the street and you're letting off steam.

01:07:12Yeah.

01:07:12There was a fantastic one the other day where you said, I am your secret toilet attendant.

01:07:18So, do you know when you go into your mate's restaurant and there's, like, stuff on the floor or you

01:07:23need to, like, wipe.

01:07:24Rav said she goes in there, she tidies up, she wipes around the sink and everything like that.

01:07:28Because you don't want to walk out.

01:07:30All the way, you see.

01:07:30Right?

01:07:31I love that.

01:07:32You don't want to walk out, people think that's you who've left that mess.

01:07:35That's what I do.

01:07:36You also want to save your mates, you know.

01:07:38It's so hard running a restaurant and I think, if I can just, they're stressed enough, I'll just wipe the

01:07:44sink down and get rid of these watermarks.

01:07:47So, with this pavlova, I've just put some in the middle.

01:07:50I did add corn flour at the end and you only mix that in very quickly.

01:07:53OK.

01:07:54And that gives you, like, a marshmallow-y centre.

01:07:56That's what makes it, like, a soft man.

01:07:58Yeah.

01:07:58And at the moment everyone's going crazy about this nozzle because it's so fun to pipe with and you can

01:08:04just get, like, really good effect.

01:08:06Mm-hmm.

01:08:07Almost with anything, icing, ganache, and you can just build it a little bit.

01:08:13Nice.

01:08:14Then once you're here, you've got enough.

01:08:17I always take a hot spoon at the very end, like this, so a bit of boiling water dipped in.

01:08:25Mm-hmm.

01:08:25And you just make a little crater.

01:08:27OK.

01:08:28Which is going to help house all of your lovely things.

01:08:30Nice.

01:08:31Like that.

01:08:32And then I stick my paper down with meringue.

01:08:34Some people don't like that, but it stops it.

01:08:36Why don't they like that?

01:08:37It's a bit messy, but it does stop it from flapping around.

01:08:40Well, we've all had that pavlova disaster in professional kitchens where you don't stick it down.

01:08:44Yeah.

01:08:45And you've got the paper over the top of it.

01:08:46Because those fans are so strong.

01:08:48Yeah.

01:08:49Also, you need a clean oven, don't you?

01:08:52Do you know when you really put a meringue in an oven and it takes on the colour of the

01:08:55fat in the oven?

01:08:57You don't want it fresh with meat and fish.

01:08:59Yeah.

01:09:00I mean, you should always have a clean oven.

01:09:02I was about to say that, Rav.

01:09:05I do.

01:09:06Don't get all Instagram on me.

01:09:08You little rants.

01:09:09You should have a clean oven.

01:09:11You should have a clean oven.

01:09:11A clean oven.

01:09:12Yes, you've got a steaming radiators.

01:09:14What's that?

01:09:15You just steam clean them.

01:09:16To get all the dust out.

01:09:18Yeah.

01:09:19What?

01:09:19I go turbo in my house.

01:09:21This is only second to godliness.

01:09:23We all accept that.

01:09:24A steam cleaner radio.

01:09:25Yeah, do it.

01:09:26It will change your life.

01:09:27Okay.

01:09:27It won't.

01:09:30I'll do it for you, okay?

01:09:32So, I'm going to dollop some custard over the top.

01:09:35Okay.

01:09:35Could you crush up some hazelnuts where they already crushed?

01:09:37Yeah, they're done.

01:09:38Great.

01:09:39And then, the good thing about a pavlova, once you've made it, just put it somewhere, like, even in a

01:09:44dry cupboard, cover it, and it will be okay for three days.

01:09:47Really?

01:09:48Yes.

01:09:48So, if you want to make it in advance, it will keep.

01:09:51Okay.

01:09:51You're going to top it with a bit of custard, but it's optional.

01:09:53You can just buy it.

01:09:54And then, this lovely sweetened cream all over the top.

01:09:59Um, I love Jeremy Lee full salt.

01:10:02No, I love Jeremy Lee's, um, you know where he does the meringue, and he does all the fruits, and

01:10:07he does custard cream, ice cream, tumble, I think.

01:10:10Yeah.

01:10:11Have you been to Quo Vadis where he brings it out, and he's sort of like...

01:10:14It's quite flamboyant.

01:10:15Yeah, it's the best, isn't it?

01:10:16Yeah.

01:10:17It's the best.

01:10:18I love how we're trying not to all...

01:10:20I mean, it's a bit late for me, look.

01:10:22I mean, it's a bit late for me, look.

01:10:22You, yeah.

01:10:23It's absolutely delicious.

01:10:24Can I say, I honestly don't normally like fruit desserts, but this is my second favourite after, my top favourite

01:10:30of all is Vito Coppola's Tiramisu.

01:10:34Mmm.

01:10:34I have to say, but this, I think, is my second now.

01:10:37What does he make?

01:10:38Tiramisu.

01:10:39Trilly for you, I make a very special tiramisu.

01:10:41You know where he's actually texted in.

01:10:43Has he?

01:10:44Oh, Vito.

01:10:45He's a Labrador puppy, isn't he?

01:10:48He's gorgeous.

01:10:48Morning Vito.

01:10:50Oh.

01:10:52Oh.

01:10:52As a final reminder, you can find all of today's studio recipes at ppc.co.dk for slash Sunday kitchen

01:10:56or scan the QR code here, and it'll take you straight to Rav's.

01:11:00Perfect purrs.

01:11:02Right, where's mine?

01:11:03Underneath.

01:11:04There you go.

01:11:05And then I just top it when my guests arrive.

01:11:07Okay.

01:11:08Where's the, uh, some bitter hazelnut, elderflower, where's that from?

01:11:11Um, from somewhere that you are allowed to forage in.

01:11:17Good answer.

01:11:18Wow.

01:11:19Have you washed it?

01:11:21Yeah, why not?

01:11:22How's it going down there?

01:11:23Um, absolutely amazing.

01:11:24Um, absolutely amazing.

01:11:24I mean, look, yeah.

01:11:26I think most of us have come with custard and cream are gonna win.

01:11:29Yeah, yeah.

01:11:30And it's a perfect balance.

01:11:31So good.

01:11:32I met you all.

01:11:33You did an apple thing once, I make it all the time.

01:11:35Yeah.

01:11:35Oh, thank you.

01:11:35Very good.

01:11:36That's delicious.

01:11:37Well done, you.

01:11:38Uh, go to Gina.

01:11:39Right, we're gonna soon find out whether you voted for Sarah or Stephen's Food Heaven,

01:11:42but first Nigella's whipping up her lush lamb kofta.

01:11:53I'm making lamb kofta, which are rather like Eastern Mediterranean meatballs in sausage form.

01:11:59I've got some good minced lamb in the bowl, and I'm grating in an onion.

01:12:05Mix some garlic, two fat cloves.

01:12:10I want the garlic more finely grated, so that it almost turns into pulp.

01:12:16And that's a lot of garlic.

01:12:19Next, some earthy cumin and coriander.

01:12:24I want the headiness of ground wool spice.

01:12:27It is very intense, so not too much.

01:12:31And a favourite of mine in the kitchen, unashamedly so, some school pepper.

01:12:37That's to say, ready ground white pepper.

01:12:38And this gives the heat of chilli, but with so much more flavour.

01:12:45Salt, of course.

01:12:49But it's the generous amount of fresh herbs that give the kofta so much exuberance.

01:12:54A herbal hit of parsley and fresh mint.

01:12:58And get chopping.

01:13:01They don't have to be chopped too finely.

01:13:03In these go.

01:13:04Beautiful heaping handful.

01:13:07And I'm going to get stuck in.

01:13:11I want to mix everything together well, but with a light hand.

01:13:14I don't want the mixture to become dense and compact.

01:13:22Oh, I should have thought about doing this before I got my hands into the kofta mixture,

01:13:27but I want a dish to put them in.

01:13:34OK.

01:13:35And now, rollin', rollin', rollin'.

01:13:37This is how I make them.

01:13:39I just pinch out a bit, a decent bit.

01:13:42Give it a squelch in my hands briefly.

01:13:45And then roll to a sausage shape.

01:13:50Then roll again at the ends to taper them.

01:13:53So I've got a little zeppelin.

01:13:57And then when it goes in the dish,

01:13:59I just want to flatten it a bit because it'll make it easier to cook.

01:14:04Traditionally, kofta formed into sausages around a skewer

01:14:07and then cooked over flames.

01:14:09But I so rarely used my barbecue.

01:14:12I just cooked these in a frying pan instead.

01:14:15These need to sit in the fridge to firm up for a short bit.

01:14:18And then while they're there, I can dig off to my hands

01:14:21and get on with my garlic sauce.

01:14:25I say sauce, but all that's involved is a little grating and stirring.

01:14:31To a bowl of Greek yogurt, I add a generous sprinkling of sea salt flakes.

01:14:38Then I mince in a lot of garlic.

01:14:40This sauce is heady stuff.

01:14:48Now for the zest of a lemon.

01:14:52Followed by its juice.

01:14:56Finally, some beautifully pungent dried mint and just stir to combine.

01:15:10I decant the sauce into its serving bowl now, but I won't get a kofta cooking till supper time.

01:15:33All I do is fry these zeppelin-shaped patties in olive oil over high-ish heat.

01:15:38I give them five minutes or so aside.

01:15:50I've been soaking some sliced red onions in vinegar, which takes the sting out of them and also turns them

01:15:56a glorious lambent puce.

01:16:00These need to go into this little bowl here.

01:16:04Time to turn over the kofta and give them a little bit of a base.

01:16:19I've already got some warm flatbreads out on the table, along with my sauce, some roughly chopped tomatoes with parsley

01:16:26and some shredded iceberg.

01:16:30Now the kofta and I can join them.

01:16:36Hello.

01:16:38Okay, kofta.

01:16:39Onions.

01:16:41This is so strong.

01:16:44This garlic sauce.

01:16:45Never too much garlic.

01:16:47I think so.

01:17:08Thanks, Nigella.

01:17:09Time to find out whether it's food heaven for Sarah or Stephen.

01:17:12So Sarah's food heaven was nuts and salmon and whipped stuff.

01:17:18I mean, to be honest, it's probably there to make up the numbers.

01:17:21You're not really selling it, are you, Matt?

01:17:22And this delicious collection of ingredients.

01:17:25Chicken, like a bang bang, peanut sauce, nice sort of fresh, zesty Asian flavours.

01:17:31Thank you to everyone who voted.

01:17:3468%.

01:17:34What are you looking at?

01:17:35Are you reading the autocue?

01:17:3868%.

01:17:38I just think that chicken should be wearing knickers, but anyway.

01:17:41That's four.

01:17:42Well, I've turned it away from the camera.

01:17:44Stephen's heaven, obviously.

01:17:47Yeah.

01:17:47Right, that's it.

01:17:48I'm going.

01:17:49I didn't think that was going to happen.

01:17:51Right, let's get on with this.

01:17:53Okay.

01:17:54Very happy.

01:17:56So, first thing I need to do is poach that chicken.

01:17:59Let's get it off there, because it don't look pretty, does it?

01:18:01It's got the first scene of the play, that chicken.

01:18:05Oh, that's giving some...

01:18:06Okay, so chicken...

01:18:08There is a bit of bed action.

01:18:09Chicken in a pot.

01:18:10Then I've got all these aromats.

01:18:13So, we've got some coriander seeds.

01:18:16We've got loads of, loads of garlic.

01:18:19We've got black peppercorns.

01:18:21Coriander seeds.

01:18:22A bit of star anise in there.

01:18:24A bit of coriander root.

01:18:25A couple of chillies.

01:18:27Thai fish sauce.

01:18:28I'll serve some of that.

01:18:29That's quite a lot.

01:18:30Lime leaves.

01:18:32Bosh.

01:18:34A bit of ginger.

01:18:37And smash these up.

01:18:40What are they called?

01:18:41Lemongrass sticks.

01:18:42Lemongrass sticks.

01:18:44And then cover it in water.

01:18:45Cover it in water.

01:18:46Bring it up to a simmer.

01:18:48Skim off any residue, any sort of scum.

01:18:51I'm looking for a better word.

01:18:54And then you've also got a delicious stock.

01:18:56Okay?

01:18:56So you've got poached chicken, which we're going to use.

01:18:59Then you've got this delicious stock, which you can then reduce.

01:19:03Make a nice little kind of ramen.

01:19:05A noodle dish the next day.

01:19:07Okay.

01:19:08So that's that.

01:19:11Luke, you are doing the veggies.

01:19:15Let's turn that on.

01:19:17Just a nice crisp veg.

01:19:19That's what you wanted, right?

01:19:20Oh, that's exactly what I'm after.

01:19:22A slaw.

01:19:22Is it an Asian slaw?

01:19:23I don't like the word slaw.

01:19:26Do you want crunchy stuff?

01:19:27Crunchy stuff.

01:19:28Yeah, it was actually.

01:19:29It's got to be stuff and it's got to be crunchy.

01:19:32Right.

01:19:32I'm going to make this little bang bang sauce.

01:19:33So I've got smooth peanut butter.

01:19:36We've got some Thai fish sauce.

01:19:37There's some soy, sesame oil, a little bit of chilli, garlic, lime and palm sugar.

01:19:45And do it to taste.

01:19:46Be careful when you add.

01:19:47Oh, you need some stock as well.

01:19:48We need a little bit of stock going on in there as well.

01:19:51And be careful because peanut butter is weird.

01:19:53When you try and sort of put something hot with that, it wants to split.

01:19:58Something cold really wants to split.

01:19:59It's not very, it's not very user friendly.

01:20:01Um, but so just go easy with that.

01:20:03If it splits, um, rectify it.

01:20:07Um, that's helpful, isn't it?

01:20:11Right, we're going to get on with this.

01:20:12Carmen, I need a drink.

01:20:14You need a drink.

01:20:16Although the whiskey and soda was really nice.

01:20:17Whiskey and soda, but actually, um, I want to talk about, uh, this is a ninth book that he's written.

01:20:23Five.

01:20:23That's just showing off isn't it?

01:20:25Like, nine.

01:20:26This is your ninth children's.

01:20:29Yes, ninth children's book sort of uh, yeah

01:20:31eight to twelve.

01:20:32That kind of age.

01:20:33Erm, my lovely sister's done the illustrations.

01:20:39You're watching she's hopefully watching hey. Yes. This is a collection of short stories, okay?

01:20:44My youngest is 10 so I still enjoy reading to him every night

01:20:48It's something nice about being able to read a story that has a beginning middle and end in one bit

01:20:53So they're loosely connected, but I can read a little bit. Yeah, yeah, it's it's quite chefy this bit

01:20:58So you might want to pay attention

01:21:01This is a story about a boy who's trying to sabotage his sister's opera cake that she's making

01:21:06So he puts together a little collection of stuff to pour in the cream and ruin the cake

01:21:11The bottle contained one drop of their father's aftershave

01:21:15Parfum de stud

01:21:16Two drops of their mother's used contact lens cleaner a squirt of their nan's

01:21:22Antifungal foot solution one drop of wart remover a dollop of Sonia's acne cream a globule of feel the burn

01:21:29Muscle rub and a spray of their father's under the arms deodorant

01:21:36You happy about that

01:21:38Well, that was the idea

01:21:40I did a lot of research

01:21:43So there's something like

01:21:4425 or six short stories in there and I loved writing I come back

01:21:49I read this to my I have a nine-year-old and they absolutely loved it

01:21:53They loved it. They thought one of the chapters got a Sarah in and a cat

01:21:57Yes, but they are brilliant and I agree. I think it's great to have a beginning a middle and end

01:22:01all in one go at one bed time

01:22:03It kind of helps kind of go there with them

01:22:06Then you can actually now go ahead and also some children look at big books and they feel daunted

01:22:10Yeah, it feels like oh, how am I ever going to get through it so to know that they're little

01:22:13well

01:22:13And also the illustrations don't a big up your sister too much, but the illustrations are brilliant

01:22:18Yeah, yeah, and kids love it was really good illustrations, and there's one with the nostril hair. Oh, yes

01:22:24I'll particularly like the plaited nostril. Yes my child love that

01:22:29Great, and it is called welcome to weird street. Yeah, it's got it's quite small that

01:22:39Right we're rattling through this has the salad going out all good

01:22:43Yeah, okay, so peanut sauce is coming together. Just taste taste as you go

01:22:47And then we got that poached chicken save some of the broth

01:22:51Um to put in the sauce then I'm going to strip the bird down

01:22:56There's no really nice way to do this, but you want to lose the skin and then flake the meat

01:23:01basically

01:23:02then I'm going to toss that in the

01:23:06The peanut sauce we've got a little dressing here to make as well

01:23:09I've just realized you've got time to do that. Yes

01:23:13That's that's loads of salad. Okay, so the dressing this is delicious loads of lime juice water

01:23:18Uh to dilute thai fish sauce some chili some garlic some ginger a little bit of palm sugar

01:23:24And that's just a kind of you know tasting your way through it feel your way basically

01:23:29Carmen yeah

01:23:30What do you drink with this well thai flavors we had to have something nice and cooling refreshing so we

01:23:37have done a toasted coconut

01:23:39Um margarita so now something a little bit different margaritas

01:23:43You have your beautiful Blanco tequila, which is going to have that agave that freshness those herbaceous notes

01:23:49But also we wanted it cooling because you've got that bang bang didn't want it too thick with like a

01:23:53coconut cream

01:23:54So what we've got is coconut water

01:23:56so that nice creamy coconut water

01:23:58Take a sip of that and you've got your tequila agave and then a little um sprinkle of salt in

01:24:05it

01:24:09Okay, so it's it's with luke's dish, you know tomato and basil are a great marriage

01:24:10I have to say it's quiet. I mean it's quite a hard ask. I think trying to find cocktails all

01:24:18the time for um

01:24:21uh for food

01:24:22I think it's quite hard that people think that it's cocktails are too hard you say that a lot of

01:24:27the time

01:24:27Yeah, so I think it's around pulling a flavor from okay, so it's it's with luke's dish

01:24:33You know tomato and basil are a great marriage

01:24:35So it's finding things that you like the pairings of okay putting that into your drink

01:24:39Or using parts from your that you had your steak using the herbs from it you can use what you're

01:24:44cooking

01:24:44You don't have to go out and okay something all it's in that way. It's a bit like wine

01:24:48You see what sort of going on it's like it actually works, okay?

01:24:52Yeah, it's about finding a perfect marriage with your drink, and you're not easy to do there you go super

01:24:59steven knows

01:25:04Happily married in real life

01:25:08Right let's get rid of the bits and pieces there

01:25:11How you doing there luke? Yeah, I think we're uh thereabouts um

01:25:16Electrolytes sarah yes, so looking at my card here it says here you got daddy issues

01:25:22Oh, no, you know, it's a show. I've got daddy issues coming up at series three

01:25:26We're filming series three after we finish the play kind of autumn time with lovely amy lee wood and david

01:25:32morrissey and david finn

01:25:34Yes, yes, yes, yes, yes, yes

01:25:37Up in stockport where we yeah

01:25:41You've got anything else to say on that match

01:25:43Okay, well, what's going on in your world?

01:25:46Very good show. It's a great show. It's a great show. It's a very funny. Yeah, good cast there. Yeah,

01:25:50thank you

01:25:52Right so noodles just plants those

01:25:56Has a sauce down we're ready. Yeah, right that over there

01:26:05Let's have a little on there and then breast me on there. Yeah, beautiful. Thank you very much

01:26:10Looks like you've got that crunch in there

01:26:13I love the crunchy stuff is abundance good crunchy

01:26:15That whole salad looks

01:26:19Yeah, well now it looks much you've got your toasted nut. Oh, we got toast okay

01:26:24Beautiful. Thank you very much do a little bit of whip stuff. Just know for me. No, Michaela

01:26:34Get some whipped stuff. Yeah, there's your ads. Yes, thanks Kayla

01:26:38Thank you, Michaela

01:26:43Right

01:26:44Okay, well while we're doing this, you know, let's have another little plug for your play

01:26:48So it's on from the we start previewing on the 9th of june. Yeah, which is next week

01:26:5610 days time then we open our press night is the 24th of june and then we run until the

01:27:0012th of september

01:27:01We're at the apollo theater which is on shaftesbury avenue

01:27:0490 minutes long starts at eight finishes at 9 30. What more could you possibly want?

01:27:08I love that it's all geared around the time it's short so you

01:27:16Don't you want to be entering you I think when I go to the theater as well. I want to

01:27:20laugh

01:27:20I don't want to be made miserable. I don't want to go in see a load of misery and leave

01:27:24feeling depressed

01:27:24I want to go and have fun have a laugh and come out feeling happy

01:27:28Hopefully better about my own life

01:27:29I get to go to the theater quite a lot now through through this show

01:27:33We do you know for research and stuff like that and I go and I love the night out of

01:27:36the theater

01:27:37Yeah, sometimes you walk out and you go wow there was one play we had on a while ago

01:27:42And you walked out and he's like I don't know what I'm thinking

01:27:44I think you might think that about our play. I think you'll be a little bit. Oh my

01:27:51You wanted it you eat it

01:27:54What are you all having

01:28:00What's this what is this coconut what toasted coconut margarita

01:28:05I

01:28:06Don't like pina cladis and stuff like that. It's lighter. Hmm. You say coconut. I was like yeah coconut water.

01:28:11It's really electrolytes

01:28:14So it's kind of a hydrating health. Yeah, so it's a health benefit drink with the alcohol

01:28:19I just as a big old salad. I love it didn't

01:28:22I didn't even try any of it

01:28:25You didn't be honest. I don't know what it tastes like

01:28:27Delicious uh anyway cheers that's all for us today on Saturday kitchen life

01:28:31Thanks to luke and mirth

01:28:32Rav carmen and of course sarah and steven all the recipes from the studio on the website bbc.co.uk

01:28:37Saturday kitchen

01:28:39I've got more best bites you tomorrow morning at 9 30 on bbc 2 and i'll be back here live

01:28:43next saturday with a legendary

01:28:44Line-up five of your favorite chefs your favorite guests and a celebrity super fan

01:28:49You won't want to miss it. Enjoy the rest of your weekends. Bye for now

01:28:53You

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season Episode 22 - Matt Tebbutt, Anthony Murphy, Ravneet Gill, Luke Holder, Stephen Mangan, Sarah Hadland and Carmen O'Neal

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