S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season Episode 18 - Matt Tebbutt, Vivek Singh, Donna Hay, Lucy Beaumont and Olly Smith - video Dailymotion

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S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season Episode 18 - Matt Tebbutt, Vivek Singh, Donna Hay, Lucy Beaumont and Olly Smith

Transcript

00:00:01Good morning. We've got an unbeatable buffet of food and fun to bring you a burst of sunshine to your

00:00:06bank holiday weekend, whatever the weather's doing outside. This is Southern Kitchen Live.

00:00:31Good morning. Welcome to the show. We've got a couple of culinary titans in the kitchen this morning.

00:00:36Donna Hay and Vivek Singh are serving up sensational dishes designed to titillate our taste buds.

00:00:41And Ollie Smith's pouring the best bargains he could find on the supermarket shelves.

00:00:45Now our special guest today is hullabal actress, writer and comedian.

00:00:49She has the incredible skill of turning the ordinary into the extraordinarily funny.

00:00:54The title of our new tour, Bad at Quiz Shows, Good with Weirdos, proves we've got a lot in common.

00:01:00So I'm delighted to welcome her to the kitchen, Lucy Beaumont.

00:01:03Hooray!

00:01:04Hello, Lucy Beaumont.

00:01:05Hello.

00:01:06So, yeah, you're terrible at quizzes.

00:01:09Yeah. Amongst other things.

00:01:11Yeah.

00:01:12It's not the only thing I'm bad.

00:01:13Are you really?

00:01:14Yeah. Yeah. Awful.

00:01:15I tried to steer clear of them. I did one with Ollie once. He was so disappointed.

00:01:19Very, very, very disappointed.

00:01:20Ollie wins everything.

00:01:21I mean, if you imagine the school prefect, that's Ollie.

00:01:25Oh, really?

00:01:25You imagine the one who was dragged in to make up the numbers.

00:01:28Oh, no.

00:01:29Basically.

00:01:30Which one did you do?

00:01:31Oh, countless. But with him, it was Weakest Link.

00:01:34Oh.

00:01:34Yeah, it was, yeah, yeah.

00:01:36Basically.

00:01:36Well, you did the best.

00:01:36I answered two questions, both of them were wrong.

00:01:38They gave me the benefit of the doubt on one.

00:01:40Yeah, they did.

00:01:41They were both wrong.

00:01:42I'm awful.

00:01:42I will always stand by you, Matt.

00:01:44It's not about winning, it's about taking part.

00:01:45It is for you.

00:01:46It is actually about winning.

00:01:47It is about winning.

00:01:48But you actually forgot to rehearse for Masterchef.

00:01:52Masterchef, Mastermind.

00:01:53Oh, it was, well, Weakest Link.

00:01:55I spent longer saying bye to people afterwards than I did in the studio.

00:02:01It was nice.

00:02:02Yeah, Mastermind.

00:02:03Nice to say goodbye to people.

00:02:04But my pa, grandad, he rang and he said, can you stop going on these quid shows because

00:02:08I live in a cul-de-sac and I can't get away from the neighbours.

00:02:12You're all so disappointed.

00:02:15Well, listen, we're going to talk about the tour and much more a little bit later on.

00:02:19Let's see what's on our special board this week.

00:02:21Now, Donna, you've just jetted in from the States.

00:02:24You're on your little world tour.

00:02:26I am.

00:02:27And you'll bring in a bit of a ray of sunshine.

00:02:29I am.

00:02:30For the bank holiday weekend, I am cooking up the most delicious yet stunning chilli honey

00:02:36glazed salmon.

00:02:38Oh, delicious.

00:02:38There's a nectarine and radicchio salad as well.

00:02:42Pickled nectarines, really lovely in summary.

00:02:45Yep.

00:02:45And then we've got a cucumber and celery salad.

00:02:48Very nice.

00:02:48Beautifully styled.

00:02:49We'll be beautifully styled.

00:02:50I've been teaching you for the past two days.

00:02:53I'm expecting big things.

00:02:54I don't want to have to be.

00:02:55Okay.

00:02:56I will lay you down.

00:02:57Light fingers.

00:02:58And Vivek, congratulations.

00:02:59You're celebrating 25 years of the cinnamon club.

00:03:02Thank you, man.

00:03:03And you've got a dish for us that basically showcases what you do.

00:03:06Well, exactly right.

00:03:07Just celebrating the best of both worlds.

00:03:09So I'm doing a full-on celebration of British lamb.

00:03:11Okay.

00:03:12It's just coming into season now.

00:03:14I'm doing a tandoori-style lamb chop.

00:03:16I'm doing a fenugreek-flavoured mince.

00:03:18And I'm doing a beautiful, unctuous nihari sauce made out of the bones.

00:03:22Beautiful.

00:03:23Absolutely delicious.

00:03:24Look forward to that.

00:03:25Big, bold flavours.

00:03:26Big, bold shirt.

00:03:27You're looking great as well.

00:03:29Right?

00:03:29Nick Kershaw meets Pierce Brosnan.

00:03:31Oh.

00:03:33There's a tree by a river near a hole in the ground with James Bond in it.

00:03:36That's what I'm thinking.

00:03:38I like that.

00:03:38Thank you so much.

00:03:39I heard him on the radio the other time.

00:03:40Did he?

00:03:40How was he?

00:03:40It was good.

00:03:41Shall I tell you about wine now?

00:03:42Yeah, tell me about wine.

00:03:42Fine.

00:03:43I've got an amazing fizz from Burgundy for Donna, which is beautiful, elegant and summery for Vivek, an astonishing modern

00:03:49icon from Western Australia.

00:03:51And heaven and hell, both light, both elegant, both sultry.

00:03:53No, I'm not wearing any socks.

00:03:54Oh, no socks?

00:03:55None at all.

00:03:55Nudy ankles, Max.

00:03:56What's that?

00:03:57It's hot in here and I'm doing something risque.

00:04:00Can't do that in this country.

00:04:01I'm doing it now.

00:04:02We do that abroad.

00:04:03I know, but I'm doing it.

00:04:04Very risky.

00:04:05I'm not sure about that.

00:04:05It's nice, Ollie.

00:04:06Little sunny holiday.

00:04:07This sucks without socks.

00:04:08Well, I'm wearing deck shoes.

00:04:10It's all right.

00:04:10You need a little ankle bracelet.

00:04:12I'll have it if you'll give it to me.

00:04:15Okay, that's nice.

00:04:17Bit of sparkle.

00:04:18Now, Lucy, here's lack of socks aside.

00:04:21Look at the ankles, though.

00:04:22Thank you so much.

00:04:23Do you moisturise them?

00:04:24I do.

00:04:24They're slender.

00:04:25Oh, yeah.

00:04:26Like swans necks.

00:04:28Your ankles?

00:04:29Yes.

00:04:29Flimsy.

00:04:30Built for dancing.

00:04:31Flimsy ankles.

00:04:32Where's the beak?

00:04:33Well, on the end of my toes.

00:04:34Five little feet.

00:04:35There's probably a website for those.

00:04:38What do you think?

00:04:39Why don't you set one up?

00:04:40New career.

00:04:41Back to Matthew.

00:04:42That's the second I've turned already.

00:04:44Now, Lucy, end of the show.

00:04:45Food heaven, food hell.

00:04:46What are you loving?

00:04:47What food do you love?

00:04:48Well, I love, I really, I mean, I love, like, roast.

00:04:51I like, you know, heavy food.

00:04:52You like heavy food?

00:04:53Yeah.

00:04:54Yeah, I like, like, beet.

00:04:55Like, my favourite would be, like, beef,

00:04:57but in a really rich, thick gravy.

00:04:59Okay.

00:05:00Not, not, not, like.

00:05:01Doesn't matter what weather is.

00:05:01Not, you know, when they do it, like, light.

00:05:03Like a water.

00:05:04Or when they just give it, like, is it called, um,

00:05:07Jus.

00:05:08Jus.

00:05:08Are you thinking Jus?

00:05:09Yeah.

00:05:10Okay, that's not for you, no.

00:05:11No, it's criminal, that.

00:05:13So, thick, sticky gravy.

00:05:15Yeah, yeah, that's what I like, yeah.

00:05:15And what about hell?

00:05:17Er, hell, well, I don't get pork.

00:05:19I don't get what it is.

00:05:20I mean, yeah, I know bacon, sausages, but, like,

00:05:23what, what is it?

00:05:24Why do you need it?

00:05:25You've got chicken and you've got beet.

00:05:27Why do you need pork?

00:05:28Why do you need another meat?

00:05:29We just, what does it, what is it?

00:05:31What does it, what does it mean to do?

00:05:32Do you like fat?

00:05:34I bet you don't do.

00:05:35Fat?

00:05:35You know fatty meat.

00:05:36Well, crackling.

00:05:37Yeah.

00:05:37Yeah, yeah, yeah, I do.

00:05:38Oh, see, okay, so you're right with that?

00:05:40Yeah, well, what do you mean, like, um, yeah, yeah, yeah.

00:05:43Yeah, okay.

00:05:43What do you mean, like, on the pork?

00:05:45Yeah.

00:05:45No, I don't like, but I don't get, why do we need pork?

00:05:49And what, what's that crackling?

00:05:51No.

00:05:52Okay.

00:05:52It makes a sound.

00:05:53Okay.

00:05:54It's very, to me, I just, chicken or beef.

00:05:57Chicken or beef, okay, okay.

00:05:58Well, what Lucy gets to eat at the end of the show is down to you at home.

00:06:01Are you in the mood for a cheeky little beef dish?

00:06:04If so, I'm going to braise the beef cheek in plenty of red wine until it's meltingly tender.

00:06:07I'm going to serve the beef with a pea and puree with some tarragon oil and a deliciously sticky, unctuous

00:06:13sauce.

00:06:15Or do you want me to convince her the pork can actually be perfectly delicious?

00:06:20If so, I'm going to marinate pork belly with some fennel, some lemon, before slowly roasting until the skin is

00:06:25nice and crisp, the meat is meltingly tender.

00:06:28I'm going to serve with an assortment of spring vegetables, some fresh ricotta and a lemon thyme vinaigrette.

00:06:34Yummy.

00:06:35Log on to the website now.

00:06:36You can view the terms of privacy notes, as I have your say.

00:06:37All of that still to come, plus we're celebrating Cinca de Mayo.

00:06:41Yes, Tom.

00:06:42Be excited.

00:06:44Bernando Pro, who runs the groundbreaking Mexican Churria, Churria, Churria, Churria, Churria, say it in an Australian accent and skip

00:06:53over it.

00:06:53He's going to whip us up some of his favourites, churras with a traditional hot chocolate and not one, not

00:06:59two, but three, yes, three delicious sauces to dip them in.

00:07:02Can't wait for that.

00:07:04Right, let's get on with the cookie.

00:07:05Donna, you may know I just come back from Australia.

00:07:09Yes.

00:07:09I had a wonderful trip.

00:07:10I see that glow.

00:07:11I had a wonderful trip to...

00:07:13Of course you look good for it.

00:07:14To Queensland, right?

00:07:16Fell in love with the place.

00:07:17Yeah, how could you not?

00:07:19I don't like to talk about it much, but I talk about it all the time.

00:07:23All the damn time.

00:07:23And here you are, real-life Australian.

00:07:25Exactly, bringing a little bit more sunshine to your life.

00:07:29Right, I'm expecting big things.

00:07:31I have been teaching you how to food stop for days.

00:07:34I know, we've done this twice now.

00:07:35Light hands, Matt.

00:07:36I still feel like I don't know what I'm doing.

00:07:38Okay.

00:07:38Right.

00:07:39I am going to get on with the salmon.

00:07:41I've got a beautiful salmon fillet here.

00:07:43I've just cured it for an hour.

00:07:44I really love the way it firms up the flesh and adds a really lovely burst of extra flavour.

00:07:51And yes, it was an accident.

00:07:53Just to firm it up a little, basically.

00:07:55I'm going to firm it up a little because I'm just going to really cook this quickly under the grill.

00:08:02So a little bit of sugar.

00:08:04A little bit of sugar, a little bit of rock salt, a little bit of chilli flakes and some fresh

00:08:07dill.

00:08:08Okay.

00:08:08After an hour, spin in the fridge, scrape that off because we don't want all that salt there and put

00:08:13it on a baking tray.

00:08:14Rightio.

00:08:15It's that simple.

00:08:16I mean, this is really my style of summery entertaining.

00:08:18Well, I mean, it's a big piece of salmon.

00:08:20It's there for kind of entertaining people.

00:08:22Well, it looks so wow when you finish.

00:08:25Something like that.

00:08:26What?

00:08:27Sorry, I was into my styling in my head then.

00:08:29Oh, I think four to six.

00:08:31Just throw it in the middle of the table.

00:08:32Uh-huh.

00:08:33And I think happy days.

00:08:35Okay.

00:08:35You need to get rid of that.

00:08:38And then we've got these two little salads.

00:08:40Two little salads to put in the middle of the table as well.

00:08:43Uh-huh.

00:08:44So this one I'm working on here, we've got just some thinly sliced celery, piles of cucumber, some dill.

00:08:52What's in here?

00:08:54Sour cream, lemon.

00:08:57Right.

00:08:57Very simple.

00:08:58Maybe a bit of pepper in that would be great.

00:09:01Righto.

00:09:02And then it's all about the decoration, right?

00:09:05It's all about the styling.

00:09:06Well, no, yeah.

00:09:07Well, this, I think this combination of this beautiful, unctuous kind of sweet but yet chilly salmon,

00:09:15then with the crunch of that, can we just hold for a second?

00:09:18I taught you how to style that.

00:09:19Go ahead and do it.

00:09:20Okay.

00:09:21Okay, should I show you what I've learned?

00:09:23What have you learned?

00:09:24What did I show you?

00:09:25This is the third time I've done this.

00:09:26Okay, just swirls.

00:09:28And why are we putting the dressing on the bottom, Matt?

00:09:30Uh, so you can scoop it all up.

00:09:33Because when you're entertaining, sometimes you get organised, and this is a really good salad to put the dressing on

00:09:39the bottom, the crunch on the top.

00:09:41Then you can throw that in the fridge, and it's already done.

00:09:45Matt, you've done that beautifully.

00:09:46Er, I don't know.

00:09:48I suspect Donna more.

00:09:50Oh, you have.

00:09:50Yeah, baby.

00:09:52Go me.

00:09:53That's my boy.

00:09:54Nice peeks, Matt.

00:09:55Nice peeks.

00:09:55Okay, I'm heading off to the...

00:09:57Donna, is there one tip you would give to the average home cook just to make their food look finer?

00:10:03Things look fun.

00:10:04Yeah, just to look a bit better.

00:10:06One tip.

00:10:06I think once the sun comes out, soaking your greens, your celery, your radicchio in nice cold water, ice water,

00:10:14just keeps it...

00:10:15It just revives it, and it keeps it nice and crunchy when you put it out in the lovely British

00:10:20sun sign.

00:10:21Amazing.

00:10:22Well, you've brought out your latest book, which is not just about styling, of course.

00:10:26What's it called, Ollie?

00:10:27It's called Donna Hayes, Sunshine Lemons and Sea Salt, and I love it.

00:10:33I mean, this is...

00:10:33How many books have you done?

00:10:3429 books?

00:10:358 million readers worldwide?

00:10:37What?

00:10:37Well, you can see why.

00:10:38There's really no reason to count any more on it.

00:10:41Wow.

00:10:42That lemon tart, I mean, it just looks great.

00:10:44I think the key thing about this book, though, is the recipes, obviously, they look tremendous,

00:10:48but it is also all about the flavour, and they are tested to within an inch of their lives.

00:10:53They sure are.

00:10:54And foolproof.

00:10:55And also, if you do want styling tips, they're there as well.

00:10:57We've got a bit of everything.

00:10:58And there's lots of menu ideas at the back of the book, too.

00:11:01So, yeah, you've covered all bases, Donna.

00:11:02Congratulations.

00:11:03I have indeed, Ollie.

00:11:04I've got you covered.

00:11:05Wonderful.

00:11:05You know us, Aussies, we won't leave you in the lurch, will we?

00:11:08That is excellent styling, Matt.

00:11:10Excellent.

00:11:11Oh, my goodness.

00:11:12I'm so impressed with this.

00:11:13Is this killing you?

00:11:15It is, isn't it?

00:11:15A little bit.

00:11:16A little bit.

00:11:17You know, no, it's not.

00:11:19I taught you you've done well.

00:11:21So, yesterday you came up with this great phrase.

00:11:23It was all about altitude and attitude.

00:11:26I just said, when I was teaching you to style,

00:11:29that a good dish needs a lot of attitude as well as attitude.

00:11:35Altitude.

00:11:36The height.

00:11:36Sorry, you are making me panic because...

00:11:39What am I dressing this with?

00:11:41That little bit of pepper, a little bit of olive oil.

00:11:43A little bit of pepper.

00:11:44And then you can crack on with my nectarines for me.

00:11:46Righto, righto.

00:11:47And don't forget, my skill when I'm entertaining is actually to burn everything.

00:11:51So, if you could keep an eye on that salmon.

00:11:53So, I mean, this actually quite surprised me.

00:11:55I thought quite refreshing.

00:11:57I think people at home would appreciate that,

00:11:59that even the great Donna Hay burns things.

00:12:03I get really excited when my friends come over.

00:12:05And my real skill is just burning things.

00:12:09Checking the salmon.

00:12:10Check the salmon.

00:12:13Hang on.

00:12:14No, you're way off.

00:12:15Um, right.

00:12:17So, yeah, back to the book.

00:12:20Um, I mean, do you still enjoy doing them?

00:12:23I love it.

00:12:24I mean, what was it, $29, $30?

00:12:25I love it.

00:12:26It's no need to count.

00:12:27But I really, really love it.

00:12:29I do.

00:12:30Look at me.

00:12:31I've been annoying you for two whole days.

00:12:35About styling and getting my hand stirred.

00:12:37I don't see it as annoying.

00:12:39Really?

00:12:39I see it as a challenge.

00:12:40Can you pick up my nectarines for me?

00:12:42I'm doing it.

00:12:43Donna, do you find that...

00:12:45The curing with the salt and the sugar

00:12:47kind of helps with the cooking time,

00:12:49reducing the cooking time as well.

00:12:51It does.

00:12:52It firms out.

00:12:52You know what I was doing?

00:12:53I was...

00:12:54Last Christmas, I was videoing some Gravlax videos.

00:12:58So we had a few salmon, of course,

00:13:00because we wanted to jump ahead.

00:13:01So I scraped the cure off after an hour,

00:13:04and I thought, oh, that's okay.

00:13:05I'll grill it and feed it to the children tonight.

00:13:07They won't mind if it's a bit cured.

00:13:09But then what I discovered, it was amazing.

00:13:12Absolutely amazing.

00:13:13So it was a little bit of a happy accident.

00:13:16Right, let's just talk about this salad before I do it all.

00:13:18So plenty of juniper.

00:13:21Plenty of juniper.

00:13:21That's for Ollie.

00:13:22Bit of a gin, juniper.

00:13:23I love it.

00:13:24Always thinking about you, Ollie.

00:13:25Thanks, Donna.

00:13:26Bit of honey, bit of white wine vinegar.

00:13:29Yes, and some olive oil.

00:13:31Bit of olive oil, right.

00:13:32And then you're just sort of...

00:13:33So you pickle the nectarines just five minutes,

00:13:35and then we're going to use that pickle as the dressing.

00:13:37See, genius, because we're entertaining.

00:13:39We don't have that much time.

00:13:40Genius.

00:13:41So, Donna, this is your 11th appearance on this show.

00:13:44Is it?

00:13:45Apparently.

00:13:45Wow.

00:13:46Yeah, well, after I set the kitchen on fire on that, on the challenge,

00:13:49I did think that I wasn't going to be invited back, but here I am.

00:13:52But here you are.

00:13:53Here I am.

00:13:53I mean, one of the most memorable was the, I mean, during lockdown,

00:13:57you set up your whole sort of kitchen team.

00:14:00Yes, no one could travel, so I set up my test kitchen back in Sydney.

00:14:06All the lights were on late one Saturday night due to the time change,

00:14:10and we crossed light.

00:14:11It was late.

00:14:12Okay.

00:14:12The neighbours were out.

00:14:14They'd come home from dinner, and I used to have a studio

00:14:17that was near some terrace houses, and all of the neighbours came out

00:14:21after dinner with a glass of wine and sat at the back.

00:14:23Wow.

00:14:24Just looking like it was a show.

00:14:27Is that where you moved?

00:14:28Slightly.

00:14:29I seem to remember you had a dazzling white hob.

00:14:32Yes, I do, Ollie.

00:14:33Dazzling white.

00:14:34Super, super brilliant.

00:14:35White.

00:14:36Everything black.

00:14:37Beautiful white.

00:14:37Cleaning.

00:14:38Fresh.

00:14:39Ready for the sunshine.

00:14:40Okay, so you just come back from the States.

00:14:42I did, indeed.

00:14:44You're off to...

00:14:46Through Europe.

00:14:47Next.

00:14:48Yes.

00:14:49Yeah?

00:14:49Through Germany, and then Amsterdam, Dublin,

00:14:51and then maybe I'll get a chance to go home.

00:14:54Are you going to have any sort of downtime?

00:14:56Two days off in Dublin.

00:14:57Never been before.

00:14:58What?

00:14:59Very...

00:14:59Yes.

00:15:00You might remember the great Donal Skiing.

00:15:02Great city.

00:15:03Oh, you'll have a ball.

00:15:05So...

00:15:06Do you like Guinness?

00:15:07Please.

00:15:08Do you like Guinness?

00:15:09No.

00:15:09I don't know.

00:15:12That's a great conversation.

00:15:13I like that.

00:15:14I don't know.

00:15:24I don't know.

00:15:25So, Guinness Zero, also good, the alcohol free option.

00:15:28Very good.

00:15:28Really good stuff.

00:15:29One is?

00:15:29Guinness Zero, without the alcohol.

00:15:30Oh, Guinness Zero.

00:15:31Okay, that sounds like me.

00:15:32Yeah.

00:15:33Right.

00:15:33That is looking superb.

00:15:35Do you want me to put that on a plate?

00:15:36No.

00:15:38Stop panicking me, Matt.

00:15:39I made the, um, I made just this little, I don't know, it's kind of like a riff on tartare.

00:15:45It's some crème fraîche with some lemon, some chopped up capers, little bit of pepper.

00:15:51Right.

00:15:51Should we plate?

00:15:53Just quickly.

00:15:54Uh, yeah.

00:15:54Do you want me to, shall I do this one?

00:15:56No.

00:15:56Okay.

00:15:57Yes.

00:15:58Yes, of course you can.

00:16:00You have really come ahead leaps and bounds in the two days you've been my stylist student.

00:16:06Wow, that's amazing.

00:16:08I see a big turn now for Saturday Kitchen with you at the helm.

00:16:12Do you think?

00:16:12On the styling, for sure.

00:16:14And what do we do to the top of our cream here to make it look pretty?

00:16:17Uh, shall I show you?

00:16:18Yeah, please do.

00:16:19I mean, you just did that.

00:16:22No.

00:16:24Oh, oh, oh.

00:16:25Flinching.

00:16:25I told you to swirl it around and do a divot, okay?

00:16:30Anyway, we nearly got there.

00:16:32Small baby steps, yeah?

00:16:33Yeah, baby steps.

00:16:34You're doing...

00:16:35Baby steps.

00:16:35Great.

00:16:36Yeah, that looked wildly different.

00:16:37Okay, bunch them up so everyone gets a little portion when you're entertaining in bunches.

00:16:42That was your thing yesterday, wasn't it?

00:16:43It was.

00:16:44And that way when you serve, people just grab a little, you know, serving spoon.

00:16:50Okay, hold your breath while I get this on the platter.

00:16:53Right, remind us what went on the salmon, a bit of honey.

00:16:56It is honey and chilli flakes.

00:16:58It's that easy.

00:16:59And look at that.

00:16:59That looks so glam.

00:17:01To be fair, I could have done that.

00:17:03I'm just not so sure, Matt.

00:17:06I'm really...

00:17:07Are you sure Ollie would have done that?

00:17:09I'm pretty sure.

00:17:10I mean, you know, I feel it.

00:17:11Ollie.

00:17:12Right, what are we missing?

00:17:14I mean, I tasted it in rehearsal.

00:17:16It was completely delicious.

00:17:19Okay.

00:17:19Okay, some lemon cheeks.

00:17:21Oh, this is the dressing as well, isn't it?

00:17:23Right, it's a bit of oil.

00:17:25Yeah, did you put some oil in there?

00:17:27Okay, I'm chopping this lemon to go on the side.

00:17:29Do you want the juniper in there as well?

00:17:30Yes.

00:17:31Yeah.

00:17:31Yeah?

00:17:32Yeah, for crunch.

00:17:32Ollie wants a little bit of crunch juniper.

00:17:34Crunch, crunch.

00:17:35Yeah, okay.

00:17:36I'm just going to style this with a few dills.

00:17:38Those pickled neck greens are terrific.

00:17:40They're good?

00:17:41They're just so good.

00:17:42Well, you've got to love a recipe that's so simple, but then so surprising.

00:17:46Yeah, yeah, no.

00:17:47Okay, I'm happy with this.

00:17:48Okay, you're happy with that?

00:17:49Yeah.

00:17:49You put it up there.

00:17:50Don't forget, if you want to make Donna's spectacular salmon feast at home, you can find

00:17:53the recipes at pbc.co.uk forward slash salad in the kitchen.

00:17:56Or scan the QR code below, and it'll take you straight to this dish.

00:18:00Hamid!

00:18:01Finishing that off with a little mint.

00:18:03Look at that!

00:18:03I mean, maybe I would have done the goat's cheese that way, but anyway, I'll let you

00:18:07all go.

00:18:08I love this.

00:18:09The man hand seat will come out again.

00:18:11Shoot it all off.

00:18:12I'm just making it look accessible.

00:18:14Right, remind us what we have.

00:18:16Oh, I've just put my fingers in it.

00:18:19There they go again.

00:18:20What have we got here?

00:18:21We've got our chili and honey glazed salmon.

00:18:24Yeah.

00:18:25We've got our beautiful, crunchy cucumber celery salad with dill.

00:18:30Ridicchio pickled nectarine salad.

00:18:32Nice!

00:18:32Beautiful!

00:18:37Now you can relax.

00:18:41Wow.

00:18:42Well played.

00:18:46Oh, my gosh.

00:18:48Okay, have a seat, Donna.

00:18:51That's it.

00:18:51And you can relax now.

00:18:53Ollie, this looks nice.

00:18:54Yeah.

00:18:54Well, first thing, Lucy was remarking on the colour, and I chose something.

00:18:57So pretty.

00:18:58Well, I know you like the pretty, and I wanted to get something that would sort of match the

00:19:01colour of the salmon, because it would look lovely for Donna for the presentation.

00:19:04You're so thoughtful, Ollie.

00:19:05But I also need something that tastes incredible.

00:19:07And this is a Cremon, Cremon de Bourgogne, so it's a sparkling one from Burgundy, really

00:19:12kind of top-end wine region in France.

00:19:13I was just there last week, actually.

00:19:15These guys have been doing it.

00:19:16Louis Bouillaud have been doing it since 1877.

00:19:19And he knows what he's doing.

00:19:20Don't they just?

00:19:21Yeah.

00:19:22Extraordinarily fruity.

00:19:23Wow.

00:19:23It's like a pomegranate and a watermelon.

00:19:25They've just gone in some sort of frosty jacuzzi together and had a great time.

00:19:27It's just lovely.

00:19:28And it's 13 quid insane.

00:19:30It's jacuzzis for you.

00:19:31It's jacuzzis.

00:19:32But it's got that absolutely gorgeous...

00:19:3413 quid.

00:19:34Wow.

00:19:35And you're not far from the Champagne region.

00:19:36It's just outside it.

00:19:37Slightly different grapes.

00:19:38You've got Pinot Noir, Chardonnay, Aligoté and Gamay.

00:19:40Really generous, though.

00:19:41Total bargain.

00:19:42Brilliant for the bank holiday.

00:19:43Lovely.

00:19:43Very nice.

00:19:44That is very good.

00:19:44So it's a good morning drink.

00:19:45I would say it's an excellent morning drink, Lucy.

00:19:47Yes.

00:19:49Dive into the summer whenever you've got a second there, Lucy.

00:19:52Let us know what you think.

00:19:53Vivek, have you had a chance to try that?

00:19:56I have tried it in the rehearsal.

00:19:59Spectacular.

00:19:59It's really fresh.

00:20:01Really, really impactful.

00:20:02This is one of those dishes.

00:20:03Slightly low on effort, but lots of impact.

00:20:07Absolutely.

00:20:08That's what I'm here for.

00:20:09Oh, my God.

00:20:10Styling and substance.

00:20:12And substance.

00:20:13That's the key.

00:20:14It has to taste amazing.

00:20:15It does.

00:20:17Honestly, it's unbelievable.

00:20:18Yeah.

00:20:18Good.

00:20:19So good.

00:20:19Good.

00:20:20Well done, Anna.

00:20:21And well done, me.

00:20:22Vivek, remind us what you're doing in a bit.

00:20:25Guys, I'm doing a long celebration of British lamb.

00:20:29I'm cooking tandoori-spiced lamb chops.

00:20:31I'm doing a fenugreek-flavored mince.

00:20:34And I'm doing an unctuous, beautiful, fragrant nihari sauce

00:20:38made out of the bones.

00:20:39Beautiful.

00:20:40Don't forget, you're in charge of what I cook at the end of the show.

00:20:42Will you go for Lucy's idea of food heaven,

00:20:43rich, braised, beef cheek with lashes of thick gravy?

00:20:46Or her idea of hell, which sounds like heaven to a lot of people.

00:20:50It's going to be crispy pork belly with spring vegetables

00:20:53and a zesty lemon ricotta.

00:20:54The choice is yours.

00:20:55Log on to the website now and have your say.

00:20:57Right, we're going to Bangladesh now with Rick.

00:20:59And he's on his way to watch the making of the world's biggest biryani.

00:21:04Biggest I've ever seen.

00:21:05Have a look.

00:21:06It's not the world.

00:21:11Much of life here has lived on the street.

00:21:14It seems that in the brief gaps between working,

00:21:17the people of Bangladesh rush to grab a bite to eat,

00:21:20perhaps a jipati or samosa for a bloke with a small stove,

00:21:24before once again joining in with a hard graft.

00:21:30For all its tragedies, though,

00:21:31nature has made Bangladesh a fertile place

00:21:34as this market right on the river shows.

00:21:39The whole place feels like a film set, but it's real.

00:21:43All this activity reminds me of old Venice

00:21:46and the paintings of Canaletto.

00:22:01Dhaka, the capital city, is surging into the sky

00:22:04with new concrete and new energy.

00:22:07But there is still the old part of town,

00:22:09which is teeming with hawkers

00:22:11and many thousands of brightly coloured rickshaws

00:22:13that seem to dash about in all directions at once.

00:22:18I've come here to find what must be

00:22:20one of the best biryani makers to be found anywhere

00:22:23and certainly the biggest I'll ever see.

00:22:26Yeah!

00:22:33Just look at this.

00:22:35Cooking on this scale isn't something you come across often.

00:22:38And what's so impressive

00:22:39is everyone seems to know exactly what to do and when to do it.

00:22:46At first glance, it looks a fearful place

00:22:49to suddenly find yourself having to work,

00:22:51but there isn't any confusion or uncertainty.

00:22:56I need hardly say that this is very exciting for me.

00:22:59I mean, you may not like the look of it,

00:23:02but you may want your biryani made in a nice hygienic brat pan back in the UK.

00:23:08But for me, I just know that when I get to taste this biryani...

00:23:12No, no, no.

00:23:13Thanks, thanks.

00:23:14I'm just talking to the television just for a minute.

00:23:16I know it's a very odd thing to do.

00:23:18You know, when I get back to the UK,

00:23:21I'll remember this as being the best biryani I've ever had.

00:23:24There is so much sophistication going on here.

00:23:27It may not look like it to you,

00:23:29but the stages that it's made,

00:23:31the way that the meat is first boiled

00:23:34and then generally gently marinated in all these spices,

00:23:37some of which I still don't know what they are,

00:23:40but there's about 20 spices in it,

00:23:42then the meat is very slowly cooked

00:23:45with potatoes and onions and garlic over charcoal.

00:23:49And just look at this.

00:23:50You've got little piles of charcoal anywhere you want to put them.

00:23:53If they fancy cooking the biryani's over there next week,

00:23:56no problem.

00:23:58And the big gas burners are for the fast cooking,

00:24:01but the gentle simmering's done here with the charcoal

00:24:04with a covering of pastry, of bread, I guess,

00:24:08to seal it all in.

00:24:09So I just know this is going to be, as I said,

00:24:12the best biryani I've ever had in my life.

00:24:17How do we make the biryani?

00:24:19Yes, here are many kinds of parsley we mix up here.

00:24:23Yeah.

00:24:24Every kind of pie spices.

00:24:26Oh, OK.

00:24:26Mixed up with.

00:24:27So there's about, what, 20 spices in there?

00:24:30A plate cancine.

00:24:31This is cardamom.

00:24:34That's cardamom.

00:24:35Yes, cardamom.

00:24:36Yeah, that is cardamom.

00:24:37It is mixed already here.

00:24:39This is raisin.

00:24:41Raisins?

00:24:42Yes.

00:24:42I didn't realise, my mum always used to put these in curries

00:24:45when I was little.

00:24:46I didn't realise there was actually a sort of bona fide element

00:24:50in a biryani.

00:24:51And this is kababcini.

00:24:54And this is kababcini.

00:24:54That smells like pepper.

00:24:55Black pepper?

00:24:56No black pepper.

00:24:57Not black pepper.

00:24:59No black pepper.

00:24:59Is it type of pepper?

00:25:01Is it long pepper?

00:25:17Tawakala.

00:25:18Tawakala.

00:25:19Tawakala.

00:25:19And this is, what's this then?

00:25:21Every time type of basilic.

00:25:23Oh, I see.

00:25:23So you've got cinnamon.

00:25:24What else?

00:25:25See if I can see anything else.

00:25:27See, that's all mixed and that just goes in with the marinade as well.

00:25:30Yeah?

00:25:31Yeah.

00:25:31Amazing.

00:25:33And what's this called?

00:25:35Sarajira.

00:25:36Sarajira.

00:25:36I don't know what it is.

00:25:38Yeah.

00:25:38And that looks like saffron.

00:25:41And I mean, that's a lot of money in there.

00:25:43So, I mean, this is very much the best possible biryani.

00:25:47This is everything.

00:25:48Cinnamon, cardamon, clove, everything mixed up in here.

00:25:51That's like a masala, a garam masala, that sort of thing.

00:25:54Yeah.

00:25:55Already put here.

00:25:56And what you've got in there already then?

00:25:58Yes, already put here.

00:25:59You've got the mutton with yoghurt?

00:26:01Yes.

00:26:02Yeah.

00:26:03Right.

00:26:03I see actually.

00:26:05Oh, yeah, let's try that then.

00:26:06Rose water.

00:26:07Oh, rose water.

00:26:09Yeah.

00:26:09Good quality again.

00:26:11So, only the best spices in this thing?

00:26:13Yeah, best.

00:26:13Good spices.

00:26:14Absolutely.

00:26:15Doi ko doi?

00:26:16Okay, sir.

00:26:17This is a kachi biryani and it's made with mutton and potatoes.

00:26:21You could use chicken, but this is mutton.

00:26:25The slowly cooked meat along with the spuds is covered by a deep,

00:26:29layer of cooked rice.

00:26:30It'll be basmati rice that has been cooked with pandanus leaves to give it a gentle fragrance.

00:26:39Then splashed over the rice is a mix of milk and ghee or clarified butter to add an unctuousness.

00:26:48And lastly, a generous splash of saffron water for flavour and colour.

00:26:52After all, it was supposed to have been brought here originally by the Persians, so saffron would be a must.

00:27:03When it's served, it's all mixed up and it usually has some salad with it and sometimes an egg.

00:27:13I mean, that is just so fragrant.

00:27:15And the thing about it is there's no spice in it.

00:27:18It's got no chilli in it.

00:27:19It's got lovely flavours of rose water and saffron.

00:27:23And the mutton, I think, is absolutely the best meat for a biryani.

00:27:27That is tasting so well.

00:27:29And do you know, in truth, this is the biryani by which all others will come to be judged.

00:27:41Big bold claim, that, Rick.

00:27:43Speaking of bold claims, Lucy here invented the cow's only pizza.

00:27:47I did.

00:27:47Fact.

00:27:48I did.

00:27:49When was that, when you were working in Asda?

00:27:50I should have copyrighted it, shouldn't I?

00:27:52No-one was folding pizzas before me in East Yorkshire.

00:27:55What year was that?

00:27:57I will have been about 9...

00:27:5920...

00:28:00I don't know.

00:28:02It was quite a while ago now.

00:28:03I worked in Asda.

00:28:04They moved me off cooked chickens because I was getting chased home by a dog.

00:28:09You can't get...

00:28:10You can't get the smell...

00:28:11No-one tells you when you work with chicken, you can't get the smell off.

00:28:16This dog would wait...

00:28:17Honestly, it would wait for me near where I lived.

00:28:19Anyway...

00:28:20Was it a friendly dog?

00:28:20They moved...

00:28:21They set up a petition and they moved me.

00:28:22You should have gone and got some sausages for a butcher.

00:28:24You don't like pork, you wouldn't have done that.

00:28:26No, no.

00:28:27That's the problem.

00:28:28So you were chased by dogs?

00:28:30Chased by dogs.

00:28:30So they moved me to pizzas.

00:28:32And then, you know, you get to put your own toppings on.

00:28:36People can pick their own toppings.

00:28:37But they always used to go, oh, put a bit more on, love.

00:28:40Put a bit more.

00:28:40And then the pizza would, like, collapse on the plinth, you know, to shrink wrap it.

00:28:46Right.

00:28:46So no-one told me off.

00:28:48I'd fold the pizza and then give it to them like that.

00:28:53And then I finally afforded a holiday to Italy.

00:28:56And I went past this restaurant and they were all eating folded pizzas.

00:29:00And I was like, how is it caught on this quick?

00:29:04They copied you, Lucy.

00:29:05They copied you.

00:29:06How dare they?

00:29:07You blew my mind.

00:29:08Oh.

00:29:09Well, I thought I'd make one.

00:29:10I'm going to make a folded pizza.

00:29:12So I'm going to make this little, it's like a white pizza.

00:29:15So in here, I've got some St. George's mushrooms, which are around at the moment.

00:29:19They're not around for long.

00:29:20St. George's Day was last week, I believe.

00:29:23Is that right?

00:29:24Last week.

00:29:25Question from the Australian.

00:29:26Yeah.

00:29:27What's a St. George's mushroom?

00:29:28It's just a nice little, kind of, it's quite a firm mushroom.

00:29:33It's got a good dense texture.

00:29:34I've had a taste in rehearsals, firm as his bicep.

00:29:37You see that?

00:29:37Firm as his bicep, really?

00:29:39What would I use at home?

00:29:40Look at that, Marie.

00:29:42So, thank you, Marie.

00:29:43So nice and nice, dense whites.

00:29:45Is there any mushrooms?

00:29:47You could use king oysters.

00:29:49Really?

00:29:50Yeah, king oysters.

00:29:51A bit of wild garlic.

00:29:51You look unsure, Lucy.

00:29:53I love wild garlic.

00:29:54Yeah, I just, I forage it.

00:29:56Do you?

00:29:56No.

00:29:58That's not the way I said that.

00:30:00I have, I have tried some from a field.

00:30:04But I don't forage, no.

00:30:06That was a lie.

00:30:07It's not terrible, but you know what I mean.

00:30:09I've tried it.

00:30:10Okay.

00:30:11I've picked it wild.

00:30:12Okay, good.

00:30:13Well, that's wild garlic.

00:30:13I think it was, anyway.

00:30:15You think it was?

00:30:15Who knows?

00:30:16Yeah, okay.

00:30:17So, that's wild garlic and some George's mushrooms.

00:30:20I've got some Jersey Royals.

00:30:22I'm going to thinly slice.

00:30:23The base is going to be a bit of mascarpone.

00:30:25You've got some mozzarella, some parmesan.

00:30:27Wow.

00:30:27Wrap it all up.

00:30:29Stick it in the oven.

00:30:30Eat it.

00:30:31Amazing.

00:30:31It's like the old days, back in your supermarkets.

00:30:34It's just pineapple and ham, I think.

00:30:36Was there a lot of that?

00:30:37Yeah, yeah.

00:30:38I like a bit of ham and pineapple.

00:30:40Right, so I'll get on with the rest of this.

00:30:42Let's talk about the new tour.

00:30:44Bad at quiz shows, good with weirdos.

00:30:47I know, I'm so excited.

00:30:49The last tour I did, I genuinely, I loved it.

00:30:52I didn't want it to end.

00:30:53Really?

00:30:54It's so nice.

00:30:55Because when I started out, in the clubs, you were having to prove yourself a lot.

00:31:01Yeah.

00:31:01And now it's like just being with friends, like people know you and...

00:31:06Okay.

00:31:06You know, it's just such a lovely...

00:31:08There's just nothing nicer than making people laugh.

00:31:11I mean, it's a big old tour.

00:31:12It's 51 days.

00:31:13I know, yeah.

00:31:13I'm best working, though.

00:31:15Really?

00:31:16Yeah, yeah.

00:31:16Get me busy.

00:31:17Get me out.

00:31:17Yeah, get me out.

00:31:19No, yeah, yeah.

00:31:20Well, it's a privilege, you know.

00:31:22And it's just, it's so lovely going to different cities.

00:31:25Yeah.

00:31:25And everywhere, like, I used to have this thing that I used to think, oh, maybe I won't go

00:31:29down as well, you know, some places, others, and it's not true.

00:31:33Go down by everyone.

00:31:34No, everywhere, everyone's, you know, got a set, you know, everywhere's the same.

00:31:39So what sort of, I mean, can you tell us anything about the tour?

00:31:41Have you written it yet?

00:31:42Yeah, yeah, yeah.

00:31:44I mean, I'm still sort of finessing it, people say.

00:31:47But, yeah, yeah, it's lovely.

00:31:50It's based on, my daughter turned around to me and said, why are you like this?

00:31:54Was she angry?

00:31:56No, she just was quite, just interested.

00:31:59Why are you like this?

00:32:00What happened?

00:32:02You know, but it really, it genuinely made me think, I think I need to do a bit of soul

00:32:07say, why am I like this?

00:32:08You know, so it's a bit of a journey through the past.

00:32:11But then also, like, I do talk about TV a lot, because I end up getting myself in, do

00:32:18you remember, some mothers do have them.

00:32:19I do.

00:32:20But as soon as I leave the house, I'm like him, without the roller skates.

00:32:25It's, yeah, a bit haphazard.

00:32:27Yeah, yeah.

00:32:28Yeah.

00:32:29I mean, have you always been like that?

00:32:31I thought, comedy finds me, which is good for this career.

00:32:36I would only ever have ended up doing this, you know, but it does, it fans me.

00:32:41OK.

00:32:42Right.

00:32:44OK, I'm just going to get on with the filling.

00:32:46So, bit of dough, bit of mascarpone cheese, mascarpone cream.

00:32:52And tell us about this terrible sort of quiz show run that you've had.

00:32:57Will you put tomato in that as well?

00:32:59No, I won't.

00:32:59Oh.

00:33:02I'm sensing you like tomato in your pizza.

00:33:03I've never had it like this before.

00:33:06Er, well, it's, yeah, so, I mean...

00:33:08I bet it's lovely, yeah.

00:33:09Well, I mean...

00:33:10You're broadening my horizon.

00:33:12You can tell me.

00:33:12I mean, everything's putting me to shame, but I cook like there's a bear behind me.

00:33:17LAUGHTER

00:33:19And then...

00:33:19What, quickly?

00:33:21And everywhere's a dish.

00:33:22I say, get out, leave me, don't talk.

00:33:24And then most of my ingredients, half of them are from petrol stations, to be honest.

00:33:29Are you not into your cooking?

00:33:31I love food, I love it.

00:33:32I just, I can't, I can't, I find it, I don't find it therapeutic.

00:33:38Right.

00:33:39No.

00:33:39Which is quite, what, stressful?

00:33:41It's stressful, yeah, because it could go wrong.

00:33:43Well, it could, but then that's part and parcel of it, isn't it?

00:33:46Yeah, but because it's about time, and then...

00:33:48We know what goes wrong.

00:33:50Yeah.

00:33:51Right, I think I've got enough in there.

00:33:53Let's have a little bit...

00:33:54That does look lovely.

00:33:55Salt and more of that.

00:33:57Right, so, I mean, you'll obviously know how to do this.

00:34:01Do you want to do it?

00:34:02Yeah.

00:34:03Do you want to?

00:34:03Yeah, well, yeah, well, I could have done.

00:34:05I mean, I just...

00:34:06Oh, exactly, it just does like that.

00:34:07Yeah, and then put cling film round it.

00:34:09Is that what you're looking for?

00:34:10Oh, yeah.

00:34:12And then a barcode.

00:34:13Slightly different, but same.

00:34:15Yeah.

00:34:16Oh, look at that.

00:34:17Oh, I never did that.

00:34:18No?

00:34:19No.

00:34:19Oh, you literally just...

00:34:21Yeah, it was already cooked the bit.

00:34:23OK.

00:34:23Yeah.

00:34:23Right, OK, so I'm going to chuck that in the oven.

00:34:27We've got one in here now.

00:34:30Oh, by the way, Paul Whitehouse has texted in.

00:34:35You were on his podcast.

00:34:37Oh, yeah, yeah.

00:34:39How was that?

00:34:40It was lovely.

00:34:40Yeah, it was good talking about all the things that are wrong with you.

00:34:45All right.

00:34:46Yeah.

00:34:46Did you go over time?

00:34:52Rude.

00:34:52It did.

00:34:53So rude, Matt.

00:34:56Oh, I can't say that.

00:34:57It did.

00:34:58Yeah, it did.

00:34:59Good morning, Paul, by the way.

00:35:01Morning.

00:35:01You're watching.

00:35:02Also, sorry about Ted.

00:35:04That was terrible.

00:35:04Yeah, that was sad news.

00:35:05Oh, so sad.

00:35:06Yeah, it was raising our glass to Ted.

00:35:08So sadly, the dog passed away.

00:35:10Right, anyway, so that went in for about sort of ten minutes.

00:35:13Oh, wow.

00:35:14Now, would you not call that a toasty?

00:35:19Yes, Lucy, right.

00:35:22Fancy's game.

00:35:24Spruce is a bit tasty.

00:35:25It's...

00:35:26God, it looks amazing.

00:35:27There's a little bit of style in there.

00:35:29That looks amazing.

00:35:30I'll move the flower out of the way and then you can see that.

00:35:33That looks amazing.

00:35:34It's all.

00:35:35It looks amazing.

00:35:36Well, try it.

00:35:36Can I have some?

00:35:37Yes, it's for you.

00:35:38Oh, I don't...

00:35:40Would you want to...

00:35:41I mean, there's a knife and fork there if you like to...

00:35:43I mean, you don't have to use your fists.

00:35:45I would just tuck in.

00:35:47Do you want me to tell you what?

00:35:47It doesn't look like a knife and fork.

00:35:49Do you know, I'm eating avocado with one hand.

00:35:51Did you know that?

00:35:52Really?

00:35:53Yeah.

00:35:53How are you doing that?

00:35:54I just...

00:35:55I rip it in half and squeeze the stone out and then, you know, like a yoghurt pouch.

00:36:02Oh, yeah.

00:36:03Like a yoghurt pouch.

00:36:04I did it on a train and it was after traitors had gone out and I looked up and there

00:36:08was

00:36:08just the whole carriage watching me.

00:36:10Like it was...

00:36:11Wow.

00:36:11Like it was performance art.

00:36:14You know, when you forget you're on telly, you have to be so careful.

00:36:17That's a tutorial.

00:36:18Yeah.

00:36:18You can maybe show us later.

00:36:19I think we should maybe do that in the break.

00:36:20I can show you, yeah.

00:36:22Do a lot of things one hand.

00:36:24Get into the mushrooms and see if you can taste those.

00:36:26Oh, they're great, those.

00:36:27I think they're delicious.

00:36:28Yeah.

00:36:28Firm.

00:36:29I mean, you can only get them in, like, farmer's markets.

00:36:32Really?

00:36:32Worth looking out for that.

00:36:33Yeah.

00:36:34Okay, I'm happy.

00:36:34That's amazing.

00:36:35You're not missing the tomato.

00:36:37No, it would ruin it.

00:36:39Don't.

00:36:39Right?

00:36:40Right.

00:36:41Top tips from Lucy there.

00:36:43What do you want me to make at the end of the show?

00:36:45Will it be Lucy's Food Heaven?

00:36:46Beef with a rich gravy.

00:36:47If so, I'm going to braise a beef cheek and plenty of red wine until it's meltingly tender.

00:36:51I'm going to serve the beef with a pea puree.

00:36:54Some tarragon oil and an anxious, sticky sauce.

00:36:57Or her idea of hell, pork.

00:37:00If so, I'm going to marinate pork belly with fennel and lemon.

00:37:03Look at that.

00:37:03Right?

00:37:04I'm going to roast it slowly.

00:37:06The skin is nice and crisp.

00:37:08No?

00:37:08Not having that, are you?

00:37:09I'm going to serve it with an assortment of spring vegetables and fresh ricotta and lemon

00:37:14thyme vinaigrette.

00:37:15It's going hell alone.

00:37:16I don't know.

00:37:17Let's go towards hell.

00:37:18Where's the gravy?

00:37:19There isn't there.

00:37:20You don't have meat without gravy.

00:37:23Just a bit dry.

00:37:24A bit dry.

00:37:25The choice is yours.

00:37:26Log on to the website now and have your say.

00:37:28All right.

00:37:29Let's head to Provence now with everyone's favourite Marcus, Marcus Waring.

00:37:33And he's rustling up a couple of steak sarnies ready for a taste-off.

00:37:36Have a look.

00:37:42I'm making simple but so tasty minute steak sandwiches with a herby green Provence-inspired

00:37:48sauce and a sweet and smoky spice rub for the meat.

00:37:53I'm cooking the beef and bull in exactly the same way.

00:37:59Right, onions in.

00:38:01Starting with my green sauce.

00:38:03Roots, onions, capers, fresh tarragon, parsley and oregano in the mixer with a good glug of

00:38:11olive oil.

00:38:12White wine vinegar and seasoning.

00:38:15Simple as that.

00:38:18Quick taste.

00:38:24Beautiful, fresh.

00:38:26Definitely taste the tarragon.

00:38:27Lovely little bit of acidity with the white wine vinegar.

00:38:29That is good to go.

00:38:32There we have it.

00:38:33A beautiful green sauce.

00:38:35That's not a sauce that's just for steaks.

00:38:37That would be great with pasta.

00:38:38A little bit of a drizzle into a salad over some cheese and tomato.

00:38:42Perfect.

00:38:42And if you don't use all of it, just put it into a little jug, into a little jar.

00:38:46Put the lid on into your fridge and it will keep for a good few days.

00:38:49Right now, I'm going to get on to cutting my bread.

00:38:51My sauce is made.

00:38:52So, I've got these beautiful baguettes.

00:38:55I'm just going to cut them in half lengthways.

00:38:57There we go.

00:38:58Baguettes cut in half.

00:39:00Just drizzle a little bit of olive oil onto the bread and then we're going to go straight

00:39:03onto the grill, quickly toast.

00:39:08So, that little bit of toasting just makes the bread where it's been sliced nice and crunchy

00:39:13and dry.

00:39:14You also get the flavour of the charred barbecue, which is what we want.

00:39:17But it just prevents the bread from getting soggy once we put the meat on.

00:39:21My bread is beautifully toasted.

00:39:23Now, it's time to get the steaks out, get them on a grill and put them to the test.

00:39:28There we have it.

00:39:29Look at these.

00:39:34There's the bull and there's the beef.

00:39:36You definitely see the difference.

00:39:38So, I'm going to go with the bull first.

00:39:40Just going to open them up.

00:39:42First of all, there's a little drizzling of oil to show that the rub sticks to it.

00:39:45I have a secret weapon for easily elevating the flavour of any steak.

00:39:50A dry rub made with brown sugar and any herbs and spices you like.

00:39:54Mine's got smoked paprika and herbe de Provence.

00:39:57Right.

00:39:58Over to the grill.

00:39:59Here we go.

00:40:01Just check to make sure they're not stuck.

00:40:03Just give them about 30, 30 seconds.

00:40:06Look at that.

00:40:07Turn it over.

00:40:10Halfway there.

00:40:11Doesn't get much easier than that, does it?

00:40:13Just what it says on the tin.

00:40:14So, the minute steak basically refers to the time that it takes to cook.

00:40:19So, it can actually be different cuts of beef.

00:40:21But the beauty of it is, it works with the cheapest cuts, like feather blade and rump.

00:40:27The key is the thickness and then it only takes a minute.

00:40:32There we go.

00:40:38That's the bull.

00:40:40Now, minutes, let's get on with the beef.

00:40:53A long time ago, I had a job in upstate New York in a place called the Adirondack Mountains.

00:40:58And we used to have to do barbecues on a rock that was called The Point,

00:41:02because it pointed out into Lake Placid.

00:41:05Great.

00:41:05Absolutely brilliant.

00:41:07It's very hot.

00:41:08There's great views.

00:41:13There we go.

00:41:15The minute steak is the perfect steak for a sandwich.

00:41:18Why?

00:41:19Because it cooks nice and quickly.

00:41:21It's nice and thin, so you get a nice thin layer of the steak.

00:41:25And it's really, really great value.

00:41:28You get more for your money with a minute steak.

00:41:30What's really interesting, and I'll have to show you, is that I'll just lift this tray up there.

00:41:35That's the juice from the bull meat.

00:41:39Then look at all of the juice that's come out of the beef.

00:41:42That tells me that the bull is much leaner than the beef,

00:41:46which in theory says that the bull is a better product.

00:41:49But we'll put that to the taste test.

00:41:53And there.

00:41:55A little sneaky taste.

00:41:59It is good.

00:42:01It is good.

00:42:03Just a little sauce.

00:42:06Oh, they're going to love this.

00:42:12They're done.

00:42:14They're done.

00:42:16That's my bull.

00:42:18That's on to the beef.

00:42:20Green sauce over the top.

00:42:23Just a pepper.

00:42:28Lid on.

00:42:39I hope the guys are hungry.

00:42:42Last one.

00:42:47There we go.

00:42:48Bull sandwich.

00:42:49Beef sandwich.

00:42:52Now that is what you call a feast.

00:42:57Hey, how are you?

00:42:58Good to see you.

00:42:59I hope you guys are hungry.

00:43:01Yes.

00:43:01Hungry?

00:43:01Yes.

00:43:03The beef sandwich is up first.

00:43:05They just don't know it yet.

00:43:09Very interesting.

00:43:11It's very soft.

00:43:13Here comes the bull.

00:43:14Monsieur?

00:43:15Yes.

00:43:19Taste is a bit stronger.

00:43:22For this one.

00:43:24Un peu plus fort.

00:43:26Monsieur?

00:43:27Number one?

00:43:28Or number two?

00:43:29Prefer?

00:43:30Number two.

00:43:31Number two?

00:43:32Yes.

00:43:32Okay.

00:43:34I would go with number one.

00:43:35Number one?

00:43:36Yeah.

00:43:37So which one, number one or number two, is the bull?

00:43:40Which one is the beef?

00:43:41L'expert.

00:43:42That's the boss.

00:43:43Number two.

00:43:44Number two, the bull.

00:43:45Is the bull?

00:43:47Zero?

00:43:47Yeah, I would say the same.

00:43:49Number two?

00:43:50Yeah.

00:43:50The two.

00:43:51Two?

00:43:51Yeah, for the bull.

00:43:52For the couleur, for the...

00:43:54The taste, the colour.

00:43:57It doesn't matter if you're using beef or bull.

00:43:59They're both incredible, they're both affordable, and they're both delicious.

00:44:03A minute steak sandwich.

00:44:05Can't beat it.

00:44:12Thanks for that, Marcus.

00:44:12Still to come, we're celebrating Cinco de Mayo by chomping down on churros, made by an amazing

00:44:17Mexican chef, Bernardo Pro.

00:44:19And what do you want me to make at the end of the show would be Lucy's idea of food

00:44:22heaven,

00:44:22a rich, braised beef cheek with thick, unctuous gravy.

00:44:26That's the word of the day, isn't it?

00:44:27Or her food hell, crispy pork belly with spring vegetables and a zesty lemon ricotta, which

00:44:32personally I think is delicious.

00:44:34It's going hell at the moment.

00:44:36Let's log on to the website now and have your say.

00:44:38Right.

00:44:39Let's celebrate lamb.

00:44:40Yes, let's celebrate lamb.

00:44:4225 years of the cinnamon club.

00:44:43Absolutely.

00:44:44Thank you very much.

00:44:45This is a great example of the kind of, you know, East Meets West cooking, the bringing

00:44:51to the best of both worlds kind of cooking.

00:44:52But not just bringing to the best of both worlds, we're also bringing to the three different

00:44:57lamb dishes.

00:44:57So for the first part, we've got these lamb chops, double chops, that I first marinated

00:45:05with ginger and garlic paste, red chili powder and mustard oil.

00:45:08Okay.

00:45:08And a bit of salt in there.

00:45:09And for the second marinade, and this is where it gets really interesting, this is the kind

00:45:14of tandoori marinade that you could use with anything.

00:45:17Okay.

00:45:18And it's a two-stage marinade.

00:45:20Is that important?

00:45:22Yes, because a bit like the curing that you saw earlier, you know, with Donna's dish.

00:45:28Yeah, but that was a mistake.

00:45:29No, it wasn't.

00:45:31It started off as a cure.

00:45:33Thanks, Matt.

00:45:34I think, I think.

00:45:36I think, I think you.

00:45:38I would like to say happy accident.

00:45:40Happy accident.

00:45:40Sorry, Donna.

00:45:41Matt, happy accident.

00:45:41Sorry, Donna.

00:45:42So, so into the yogurt and a bit of the ginger and garlic paste, a bit of the red chili

00:45:52powder,

00:45:52ground cumin, garam masala, lemon juice.

00:45:56You know, I have to say this, when I ate this, well, yesterday we cooked this.

00:46:01Yeah.

00:46:03This would be delicious over Donna's salmon.

00:46:06Oh, yeah, yeah.

00:46:07Anything, you know, paneer, cauliflower, prongs.

00:46:11This is on the website.

00:46:12I see you on it.

00:46:13Yeah.

00:46:14Paneer, cauliflower, anything.

00:46:16You did taste this before.

00:46:18That's your second marinade.

00:46:20Okay.

00:46:20It goes over anything you're marinating.

00:46:24You do this over a chicken, it's tandoori chicken.

00:46:27You do this lamb, you know, it's tandoori lamb, whatever it is.

00:46:30Any, any kind of thing.

00:46:31And then when you've done this, this can then sit for a couple of hours if you had them.

00:46:37Overnight, if you, if you had the time, it's actually fine.

00:46:40What we're going to do with this is we are going to place them on a tray.

00:46:44I'm going to put them in the oven about 200 degrees.

00:46:48Okay.

00:46:49Right.

00:46:50So you want them to sort of, um, it's fast cooked.

00:46:53Yeah, it's very fast.

00:46:54A bit like a tandoori, right?

00:46:55Yeah.

00:46:56What have I got?

00:46:57But, yeah, exactly, that's right.

00:46:59I mean, you could do this on a barbecue if you didn't have it.

00:47:01I mean, most people wouldn't have a tandoori at home, so.

00:47:04Yeah.

00:47:04So, anyway, so we've got that.

00:47:07Then we've got the, the kima methi mince that I was so singing praises of.

00:47:12Yeah.

00:47:12This gutsy kind of, you know, mince that has been made with, um, the whole spices, you

00:47:18know, um, black cardamom, cloves, bay leaf, whatever you have, um, cinnamon, in this

00:47:24case, all of that has gone into it.

00:47:27Mm-hmm.

00:47:27Okay.

00:47:28And then onions have been cooked in for 20, 15, 20 minutes, a bit of water, ground cumin,

00:47:33coriander, and all of that.

00:47:34And you, what are you going to do is, so this is like, think of it as a spicy ragu.

00:47:38Yeah.

00:47:39Like a bulldise, but really nice.

00:47:41Into that, I'm going to add some ginger and green chilies.

00:47:44Uh, that's ginger, green chilies, and coriander.

00:47:46This is fenugreek.

00:47:47That's fenugreek leaf.

00:47:48Yeah.

00:47:48It's an amazing herbaceous sort of quality about it.

00:47:51Mm-hmm.

00:47:51Okay.

00:47:52So.

00:47:53It's nothing I've ever seen it like.

00:47:54I haven't seen it either.

00:47:55Would you like to see it so close?

00:47:56Yes, I would.

00:47:58Okay.

00:47:59So, I've got the ginger and the green chili and the coriander.

00:48:02What?

00:48:07Now, for the sauce, we've made some stock.

00:48:11So, we've got some stock ready here.

00:48:14Okay.

00:48:14Um, basically just boiled with lamb bones.

00:48:18Traditionally, this would be made with things like, um, you know, lamb's trotters and stuff.

00:48:24Okay.

00:48:25And it'll be simmered overnight.

00:48:27This too will be kind of simmered overnight.

00:48:29And then it gets ready in the morning.

00:48:31And the word for morning in Urdu is nihar.

00:48:36Okay.

00:48:36And that's where the word nihari comes from.

00:48:38Okay.

00:48:38So, we've got this chickpea flour that goes in.

00:48:42And look at it.

00:48:43We're just making a kind of roux with this.

00:48:46Slightly roasted.

00:48:48And this is where all the kind of spices...

00:48:49I mean, it smells great already.

00:48:51Yeah.

00:48:51So, these are three different distinct dishes that you've brought together.

00:48:55Is this just for the celebration of the 25 years?

00:48:58Yes, exactly.

00:48:59I mean, you know, we're constantly, you know, waiting and trying different dishes and doing all sorts of, you know,

00:49:04all sorts of combinations.

00:49:06Yeah.

00:49:06I realize that this is a real sort of, it's a great way of, you know, showcasing both the complexity

00:49:13of the spicing and everything else that goes on.

00:49:15Mm-hmm.

00:49:16And there's a bit of paste of yogurt and fried onions, which we are going to add into this.

00:49:23Do you have a lot of this done on a daily basis?

00:49:26Would you have a fridge full of little bits and pieces, the mise en place that you can reach?

00:49:31A stock like this, a base sauce like this, is easily D plus two.

00:49:37And actually, it tastes better the following.

00:49:39Okay.

00:49:40So, that's how you get all the sort of the roux in and the flavors.

00:49:46And then we're going to turn that into the sauce.

00:49:49Do you think, as a kitchen, do you think you need more chefs because of the amount of mise en

00:49:55place?

00:49:56It's not necessarily that.

00:49:58It's a lot of it is in the planning.

00:49:59Okay.

00:50:00So, okay.

00:50:01A lot of that is in the planning, yeah.

00:50:03So, but then, you know, 25 years also comes with lots of experience and lots of people who stayed with

00:50:07me a very long time, so.

00:50:09I mean, no mean feat, especially in this current climate.

00:50:12I mean, 25 years of the cinema club.

00:50:15It's a phase.

00:50:16It is, isn't it?

00:50:16It's just, it's been such a fascinating journey.

00:50:20You know, one that I could not have imagined 25 years ago.

00:50:22It's just, nobody would have thought of that.

00:50:24When you look at it, day at a time, it doesn't feel, you know, anything much.

00:50:29Vivek, is there one thing that you're most proud of in the next 25 years?

00:50:34Well, for one, when we were trying this in the rehearsal and you went quiet and you gave me a

00:50:41hug, that I'm very proud of.

00:50:43You're a bit emotional today.

00:50:44Well, I tasted this dish, it was amazing, so I gave him a hug.

00:50:48It's true.

00:50:49It's true.

00:50:50Yeah.

00:50:51Let's bring the...

00:50:52Right, what have we finished with?

00:50:53Have we finished with these?

00:50:54Yes, that was the first marinade.

00:50:56That's all done.

00:50:56Okay, fine.

00:50:57Got you, got it.

00:50:58So, Vivek, just tell us what you were doing, well, before you set up 25 years ago.

00:51:03Where were you?

00:51:04See, I used to work as the Indian chef.

00:51:08Okay.

00:51:08I used to run the Indian kitchen at the Rajvilas Hotel, which is in 2001.

00:51:14was voted Tatler's best hotel in the world.

00:51:17Wow.

00:51:18Yeah.

00:51:18Okay.

00:51:18So, I was there and I met some people and we got talking and I was kind of, you know,

00:51:25offered this opportunity.

00:51:26And I didn't think much of it then until I received an artist's impression of the drawing of the library,

00:51:33the Westminster library where the restaurant is.

00:51:35And then the rest, as they say, is history.

00:51:37Okay.

00:51:38And more importantly, you know, it was this little carte blanche to do any kind of cuisine,

00:51:43any kind of cooking.

00:51:44Right.

00:51:45And, you know, completely new style of food that I had in my head and I had the opportunity

00:51:49to put it out.

00:51:50And was it different to what you were doing?

00:51:52Oh, very, very different.

00:51:53Yeah, this sort of, you know, East, West, sort of new modern Indian cooking.

00:51:58Right.

00:51:59It was not the kind of thing that you had come across and there was definitely not that

00:52:03much of an appetite for it in India as well, definitely at the time.

00:52:07Okay.

00:52:07So now things are different, but...

00:52:09So how long did it, I mean, presumably, was Mission Stars, were they on your...

00:52:12No, no, no, Mission Stars never.

00:52:14So it's one of, we have one of those situations where you don't have a star.

00:52:18It's actually the best of all worlds.

00:52:20Okay.

00:52:21Where you don't have a star, but people think you have one.

00:52:23Yeah.

00:52:23Or the thing that you should have one.

00:52:26I thought you did.

00:52:27You see?

00:52:28Well, the setting...

00:52:29Isn't that right?

00:52:29Yeah.

00:52:30The setting is one of those things.

00:52:31I'm a bit embarrassed now.

00:52:33When you think about...

00:52:34The number of times I've met you when you go to the cinema club, I really thought you

00:52:37had a star.

00:52:38Wow.

00:52:38No, no, but, you know, so, but, I mean, you know, continuously throughout the 25 years,

00:52:42not just Cinnamon Club, but every single one of our restaurants.

00:52:45Yeah.

00:52:45They've kind of continued to push the boundaries and, you know, so we kind of bring together lots

00:52:50of different chefs doing different things.

00:52:52Right.

00:52:52And so one of my kind of events that is coming up, you know, on the 15th of May, is

00:52:56five

00:52:57of the best Indian chefs right now.

00:52:58Okay.

00:52:59They're all kind of cooking a dish each.

00:53:01We've got this special celebratory dinner.

00:53:05And that's...

00:53:05That looks beautiful.

00:53:06That mince on its own.

00:53:08Delicious.

00:53:09Wow.

00:53:09You get...

00:53:10In fact, you could just do that from this recipe if you didn't want to do the whole thing.

00:53:12Yeah, and I think, you know, it's, um, so this Nihari, this kind of, you know,

00:53:18this, you could make this with lamb shank.

00:53:19Um, you would...

00:53:22Nice amount of gravy here, Lucy.

00:53:24Yeah.

00:53:24If you want to make Vivek's recipe at home, you can find it at bbc.co.dk forward slash

00:53:29send the kitchen or scan the QR code and it will take you straight to this dish.

00:53:33That looks beautiful.

00:53:35So, this is...

00:53:35I've seen the styling there, Matt.

00:53:37I am.

00:53:37It's doing well so far.

00:53:40No notes.

00:53:41No notes.

00:53:42The thing of styling, the location and the setting for the cinnamon club, so beautiful.

00:53:46Isn't it?

00:53:46It's really amazing.

00:53:47It's got a real gravitas to it.

00:53:48Yes.

00:53:49It's got a, it's got a sense of occasion like very little else, you know.

00:53:52But also, you know, more than that, I think it's the community that you built through other

00:53:56sort of 25 years.

00:53:57I mean, I think of, well, I think of the show this morning and I thought, you know, it does

00:54:01take a village to put a show together like this.

00:54:03And, you know, even this show itself, in the last sort of 20 years of doing it, it's become

00:54:10a part of who we are, what we do, and the kind of, you know, people it brings together.

00:54:14So, it's been a real privilege and a pure pleasure, if I should say that.

00:54:20Yeah.

00:54:21Nice.

00:54:22That looks beautiful.

00:54:23I love the room.

00:54:24Yeah, I love the room.

00:54:25It's got a kind of, you think their deals were being done.

00:54:27The skullduggery of Westminster.

00:54:29Oh, yeah, that too.

00:54:30Absolutely.

00:54:31Yeah.

00:54:31Right, that looks stunning.

00:54:33What have we got, Vivek?

00:54:34So, we've got this celebration of British lamb, as I said.

00:54:38We've got tandoori spice lamb chops, we've got a fenugreek flavoured mince, and we've got

00:54:42a beautiful Nihari sauce.

00:54:44Congratulations.

00:54:44Thank you very much.

00:54:52Okay.

00:54:54Wow.

00:54:55Right.

00:54:55There you are, Lucy.

00:54:56Look at that, Lucy.

00:54:57Congratulations.

00:54:57Come and have a seat.

00:54:58Oh, my God.

00:54:59Amazing.

00:55:01Right, what do we got here, Al?

00:55:02Well, I'd needed to choose a wine.

00:55:04Obviously, I wanted an Aussie connection for Donna.

00:55:05That helps.

00:55:06But also...

00:55:06Is it all yours, Lucy?

00:55:07Is it all yours?

00:55:07Yeah, dive in, dive in.

00:55:08Do I, sat eating?

00:55:09Yeah.

00:55:10Yeah, please do.

00:55:10But I wanted a wine that encapsulated how I've, you know, felt about 25 years of the Cinnamon

00:55:14Club, so the name, All Good Things.

00:55:16All Good Things.

00:55:17Honestly, it's a delight.

00:55:18Well, that smells good.

00:55:19Yeah, it's a Shiraz from Western Australia, ancient soils, low vigour, what you want with

00:55:23a dish like this, lavish, big, rich fruit, but soft.

00:55:26I love that, but also really juicy as a wine.

00:55:29I mean, easing.

00:55:30Ten quid.

00:55:30Ten quid in Tesco, this, yeah.

00:55:31Yeah, it's really punchy.

00:55:33It's not the last one.

00:55:34Oh, that's the strains.

00:55:35No, it's not the last longer.

00:55:36You Aussies, right?

00:55:37Yeah.

00:55:37You know what you're doing.

00:55:38Yeah.

00:55:39So this is Western.

00:55:40Western Australia, so you're closer to Jakarta than you are to Sydney, effectively, so it

00:55:43is its own kind of unique place.

00:55:45Coastal breezes, really ancient soil.

00:55:48The low vigour soil is basically what gives the vines really lovely, intense flavour.

00:55:51It's a boutique region.

00:55:52You know, since the 60s, it's famed for high-quality production, so it's a real snapshot of that

00:55:57kind of level from Margaret River and Great Southern, with Shiraz, wonderful grape, but balanced.

00:56:0113.5% alcohol, nice and silky, delicious with this tandoori.

00:56:05Not too big.

00:56:06No, 13.5%, nice.

00:56:07That's lovely.

00:56:08Ollie, as every other time, a complete triumph, my friend.

00:56:12Thank you so much.

00:56:13Very nice.

00:56:14How is that, Elizabeth?

00:56:14It's unreal.

00:56:16It's good, isn't it?

00:56:16You should do this for a living.

00:56:20I've been thinking about it.

00:56:22It's amazing.

00:56:23I'll give you another hug.

00:56:24You can have another hug.

00:56:25What would you serve that mince with, if you were just going to do the mince?

00:56:29Oh, just have it with baratas or nambres, just a big bowl of that mince on its own.

00:56:34You don't need anything with it.

00:56:36It's good, isn't it?

00:56:36Honestly, I've never had meat like it.

00:56:39Yeah, truly stunning.

00:56:40Nice.

00:56:40Great.

00:56:41Everyone happy?

00:56:42So happy.

00:56:42You happy there, Donna?

00:56:43Absolutely.

00:56:44Keep Donna happy.

00:56:45You're happy.

00:56:46You're happy, I'm happy.

00:56:47Right, let's catch up with Dame Mary Berry now, and she's enjoying a seaside classic in Whitby.

00:56:57The Gothic ruins of Whitby Abbey inspired Bram Stoker's novel Dracula in 1897.

00:57:07Just over a century earlier, Captain Cook launched his colonial expedition from this port, which was already a centre of

00:57:16the whaling industry.

00:57:18Nowadays, Whitby is still famous for its fish, mainly the kind that comes in batter with a side of chips.

00:57:26Gosh, there's a gust of wind out there.

00:57:28Hello, Mary.

00:57:29Hello, Mary.

00:57:29What can I get you?

00:57:30I'd like cod.

00:57:31Cod and chips, yeah.

00:57:32Cod and chips would be perfect.

00:57:33So how long have you been here?

00:57:35We've been here for 20 years.

00:57:37I think there's more fish and chip shops in Whitby per square mile than anywhere else in the country.

00:57:42And I think we unofficially call ourselves the capital of fish and chips.

00:57:45Have things changed in what people want when they come to a fish and chip shop?

00:57:49I don't think they have, really.

00:57:50You all remember as a kid coming for your chips, that nice smell of salt and vinegar and, you know,

00:57:55the sea air.

00:57:56And I think, you know, I don't think you can beat that, really.

00:57:59You know, I think that's why I love it.

00:58:01I'll see how yours are getting in, shall I?

00:58:03All right.

00:58:04As a third generation of his family to work here, Stuart has fish and chips running through his veins.

00:58:11Good thing, too, as in high season, they can get through a tonne of potatoes a day.

00:58:17That's a lot of chips.

00:58:19All right, there you go, your fish and chips.

00:58:21Oh, Stuart, that looks amazing.

00:58:22And as I look round, it even tells me which trawler the fish came in.

00:58:28Yeah, we like to know where everything's from.

00:58:30It's a full sustainability and traceability, which we've been doing.

00:58:33We've been doing it for quite a while now.

00:58:34And I bet you don't cook your chips in lard anymore.

00:58:38What do you do with them?

00:58:38Beef tripping.

00:58:39You use beef tripping?

00:58:39Yeah, we're very traditional here.

00:58:42Right.

00:58:43That'll keep you going for a bit.

00:58:44Yeah, great.

00:58:45Thank you very much.

00:58:46Just what's needed on a day like this.

00:58:50Gosh, that's good.

00:58:53But if deep fat frying is not to your fancy, I have the perfect fish dish to warm you up.

00:59:00My haddock and shrimp feast.

00:59:03All in the one dish, beautifully comforting and wonderful flavours.

00:59:08This dish starts with a hot pan, a little oil and some butter, simply sweat down two onions and two

00:59:17sticks of celery.

00:59:18And I'm going to keep turning it, and I want to cook it for about ten minutes to really soften

00:59:23it well.

00:59:24Meanwhile, I've got some mushrooms here.

00:59:27They're chestnut mushrooms.

00:59:29I'm just going to slice them.

00:59:31It's best, really, not to keep them in the fridge in a holocene bag.

00:59:35Always put them in a paper bag.

00:59:37They keep better.

00:59:38Now, just look in there.

00:59:39You can see it's sort of taken a greeny, translucent tinge.

00:59:43So, in go the mushrooms and then the garlic.

00:59:48Season and stir for a couple more minutes.

00:59:51Then add 225 grams of long-grain rice.

00:59:55Give it a good mix before topping up with 600 ml of hot vegetable stock.

01:00:01Then, very important, some white wine.

01:00:03Now, you know how I always slop it in straight from the bottle?

01:00:06Well, I'm not, because I want to get the exact amount.

01:00:09And in here, I've got 200 ml.

01:00:12That's it.

01:00:16Once it's bubbling away, put it in the oven at 160 fan for 15 minutes.

01:00:28When the time's up, the rice should have absorbed all those wonderful flavours.

01:00:35So, there's still just a bit of liquid there to finish the cooking.

01:00:40And I've got this beautiful haddock here.

01:00:42I'm going to put a little bit of pepper and salt.

01:00:46If you're nervous of cooking fish, this is a simple way of doing it.

01:00:49It'll cook in the steam that comes up from the rice, which will be full of flavour.

01:00:54It just needs a final flash in the oven to cook that beautiful fish.

01:01:06Gosh, it's heavy.

01:01:08There we are.

01:01:09So, that's good.

01:01:11So, that's had its ten minutes.

01:01:12It should be exactly just like that.

01:01:16It smells beautifully fresh.

01:01:19The smell of the sea.

01:01:24all that's left is to finish the rice first in goes some baby leaf spinach just listen to that

01:01:31it is so fresh in that goes just stir that in I'm going to allow that to wilt for a

01:01:40couple of

01:01:40minutes in the steam then add the juice of a lemon some chopped dill and parsley perfect

01:01:47companions for the fish it's going to make it vibrant green I'm going to loosen it down with

01:01:54cream and yes it's double cream this is a feast so stir that in do you know something that's perfect

01:02:10now all that's left is to bring this dish together to top it all off add some heated

01:02:19potted brown shrimps that are dripping in melted butter

01:02:30this haddock and shrimp feast is something very special and perfect on a miserable day

01:02:37it's heartwarming and it is absolutely scrumptious

01:02:47thanks Mary right the website vote is closed and we'll soon find out whether it's food having a

01:02:50food help for Lucy now it's Cinco de Mayo on Tuesday

01:02:56but we're not celebrating with tacos we think the best food to eat celebrate Mexico's victory over the

01:03:01French in 1862 a churros so Fernando pro is going to show us how to make Mexico's tasty tastiest sweet

01:03:10tree morning thanks knowing along thank you very much for inviting me so how do we celebrate victory

01:03:15over the French churros okay how do you make yours so first we're gonna do a dough so yeah start

01:03:23with

01:03:23the water okay we're gonna add a bit of butter this will give it a bit of fat it's gonna

01:03:27help us have

01:03:28springy soft churros you can get going with a chocolate sauce so we're gonna do also a very

01:03:34easy chocolate sauce that everybody can do at home uh-huh it's just gonna be hot cream chocolate let it

01:03:41rest and the fat will make its magic okay now what we're doing over here is melting the butter with

01:03:48the salt and the sugar okay you need a pinch about five grams for the recipe that you have at

01:03:53home

01:03:54mm-hmm and the purpose of heating up the flour is to gelatinize the starches okay that will help us

01:04:01have a really nice spring when it comes to the oven righto to the oven to the oil okay amazing

01:04:06what

01:04:06you have over here so you you have a it's kind of a groundbreaking how do you say chura chura

01:04:13yeah churria yes 100 okay it's lovely place it's a place where everybody belongs i like to

01:04:22describe it as an airport you can see everyone there this has like an airport like an airport

01:04:26everybody belongs no one oh it's like a way like pubs yeah exactly everybody's there nobody looks out

01:04:35of place so this is melted you're gonna add the flour here and here's what you have to be a

01:04:39little

01:04:40bit careful and technique works really great when you're working with churras mm-hmm off the fire

01:04:44and we're gonna mix this we're looking for creamy smashed potato type of texture play-doh when you

01:04:52used to play let's be careful that that's ready yeah okay you can put that over the chocolate sure

01:04:57and just let it do it something now in front of me here I've got I've got a hot chocolate

01:05:04you serve

01:05:04this as well yeah that's that's what makes it really Mexican the Mexican hot chocolate why yeah

01:05:09what's special about Mexican hot chocolate well first of all chocolate comes from Mexico mm-hmm but

01:05:14it has the cinnamon in it Ceylon cinnamon which is extremely floral you have some over there this

01:05:19is yes Ceylon cinnamon exactly look this is the texture what you're looking for is that creamy

01:05:25smashed potato we're gonna put it back into the heat and from one or two minutes it's really nice

01:05:29oh it's very floral yeah it's not the spicy one it's not the one you attach to chewing gum like

01:05:34yeah

01:05:34spicy cinnamon chewing gum yep so as soon as this is the attaches from the bowl you're gonna leave

01:05:40it on the side you're gonna let that rest ten minutes you don't want to do scrambled eggs when

01:05:43you're adding the egg mm-hmm the egg would go into this our oil is ready to go okay so

01:05:51this is the

01:05:51cinnamon that's the cinnamon let's put some in there so how much do you want you know like that's more

01:05:55than yeah yeah we'll go by color on this okay lovely now we're gonna pipe some churros we have

01:06:02the magic dough here uh-huh and something we need to mention it's very important to have the piping tip

01:06:07the star why is that why because the star crismer surface area and prevents your churros from popping

01:06:14when they're in the in the oil in the hot oil and remember we got to be safe here okay

01:06:17now we're

01:06:17gonna put them into parchment paper we're gonna we have to do all over so if you just did a

01:06:21regular

01:06:22round nozzle they would oh no back and explode yeah that would not be a good idea okay so where

01:06:26did you learn this honestly this is a French thing actually this type of dough this technique is a

01:06:31French stuff but I think I ate an unhealthy monitor definitely all my life since I was a kid and

01:06:37a lot

01:06:38of experimentation right because at the shop we try to make them vegan yeah but of course it was a

01:06:43little bit harder than normal so you've got one in Covent Garden and you're opening another one in

01:06:50Holland Park we are yeah no no I'm very excited about it it is I don't know if you're aware

01:06:54I've

01:06:56been there a couple times okay now so the oil is up to temperature yep and this is a lovely

01:07:00trick I

01:07:00like to do parchment paper okay this will prevent you from piping in the oil preventing any accidents

01:07:05we're just gonna drop them in and paper yeah on the paper doesn't matter so in before I've seen

01:07:10people like that we do that at the shop we do that at the shop but at home right you

01:07:15know things can

01:07:15go wrong okay this is much safer isn't it it is a really nice did you not know this daughter

01:07:21hey no

01:07:22I did not but I do love a bit of much I love the magic here the parchment paper comes

01:07:27up and you

01:07:30don't have to worry about and also it helps with the shape of them exactly see Matt perfect churros

01:07:35every time is very important much that's you all over isn't it right you guys have got it in front

01:07:40of

01:07:40you why don't you dive into that we've got the hot chocolate this hot chocolate got the three three

01:07:44different sources obviously a bit of dulce de leche yeah wow condensed milk yeah that's what we use this

01:07:56thing have you ever seen one of no what is that it's a molinillo so it's like a frother we

01:07:59use this

01:08:00some pots when the hot chocolate oh exactly it is the best tried it I'm almost done yes I do

01:08:10this

01:08:10morning the best hot chocolate I think I've ever had yeah thank you yeah appreciate it yeah almost

01:08:17like a chocolate chai you know yeah it is it is when people describe me like what is Mexican chocolate

01:08:22I

01:08:22said if you try chai chai that is spice my tea is a spice with chocolate yeah we don't see

01:08:34you is

01:08:35the cane juice before it gets refined it gets reduced okay that solidifies into a rock it's

01:08:40called jaggery because it's got that caramely taste yeah indeed I like to describe it as earthy

01:08:47it's the earthy sugar that's wonderful yeah it is amazing Mexico we cook a lot with it

01:08:52more less salsas we use that thing for everything got three sources there yes okay so we're gonna

01:08:58let this rest for a second with that chocolate so yeah what's the white one the one is condensed

01:09:03milk oh you have a chocolate sauce ganache and then you have the dulce leche mm-hmm in Mexico we

01:09:10do cajeta which is a goat's milk reduction okay and what's such a brandy yeah and brandy

01:09:18like one's just condensed milk that's nice and simple hmm sorry which one the white one yeah yeah

01:09:23it's it's just comfortness you know yeah so now that the chairs have rested for a second I'm gonna

01:09:29grab them in cinnamon sugar but you do that while it's warm right yeah but you don't want them straight

01:09:33out of the oil because it was half recipes of oil and it would just crystallize the sugar yeah so

01:09:37here

01:09:38I won't when I go again because it's your own you can just double dip and that's I mean is

01:09:43it is

01:09:43the cinnamon sugar is that particularly uh Mexican oh 100 100 okay if you go to Mexico you ask them

01:09:49without cinnamon sugar they would look at you like in a weird way yeah but chocolates nice so good

01:09:56amazing and you can get creative with the cinnamon as well you can even like sometimes you can put some

01:10:00cardamom in it that could make it very interesting even that chocolate so you can put some you know

01:10:04chopped nuts yeah so nuts whatever you feel like wow you can find plenty of recipe inspiration for

01:10:11our show on bbc.co.uk forward slash Saturday kitchen or scan the QR code below and it will take

01:10:15you

01:10:15straight to today's recipes right can I have a crack at that let's do yeah um yes oh my have

01:10:22you not

01:10:22done yeah oh yeah in Oli and I are very weird hi anything happen after this yeah Bernie tell me

01:10:30advance notice please I'm so nicking this one of our menu they're so light the egg helps a lot the

01:10:38fat

01:10:39helps a lot hmm and you just ate them because we just fry them oh they're really nice fluffy I'm

01:10:44loving

01:10:44you know super fluffy oh super fluffy yes amazing texture thank you they are delicious appreciate

01:10:49I think yeah good luck with the Holland Park that there's gonna be drinks only oh drinks only yeah

01:10:54drinks oh yes it's gonna be that a lot of for the chart that which is the rice and cinnamon

01:10:57drink

01:10:59this is delicious absolutely delicious amazing uh well enjoy your celebrations on Tuesday

01:11:04thank you are you celebrating yeah yeah I do it's it's more of a celebration around the world it is

01:11:09yeah it's celebrating Mexican culture we love that um per se Mexico is not like a day off or bank

01:11:15holiday but you know I'm very proud people celebrate Mexicanity all over the world yeah nice that is

01:11:20wonderful don't try them uh right so we're gonna soon find out whether he voted for Lucy's idea of food

01:11:25heaven and food hell but first Nigella's doing a bit of shopping to make a shawarma what am I

01:11:39I'm lucky enough to live near a Middle Eastern Delhi so my supper guests get to crunch on pickled green

01:11:44chili peppers and pickled turnips beetroot in the pickling liquor is what turns them so radiantly pink

01:11:53and for me nothing beats proper Middle Eastern pita bread

01:12:08what I'm making to eat with these is something I get started on in leisurely fashion a day ahead

01:12:26I'll admit my chicken shawarma relies on an awful lot of spices but this couldn't be easier to make

01:12:32and besides any recipe that starts with the zest and juice of two lemons makes my heart sing got some

01:12:41serious impaling work to do because on top of that fabulous mimosa sprinkle of lemon zest now the

01:12:48sharpness of the juice I want some olive oil just regular olive oil and now for my carefully

01:13:02calibrated spice collection some paprika first off

01:13:12gorgeous color and gorgeous taste next cumin the thing about these spices is it's not their individual

01:13:23voices but it's the choir of flavor when they're together coriander always the junior partner to cumin but

01:13:34no less valuable dried chili flakes and now a slight flirt with the sweeter spices before I put too much

01:13:48in a little bit of cinnamon

01:13:54and some nutmeg just freshly grated over

01:14:03doing a bit more boisterous now with some garlic

01:14:10it's all perfectly harmonious

01:14:15and I'm happy to throw the end bits in and then

01:14:22fabulous

01:14:23the crunch of salt

01:14:29and two bay leaves

01:14:37so there is a bit of squelching to do now

01:14:45this just sits in the fridge

01:14:47gaining in tenderness and flavor and then it goes into a hot oven for 30 minutes and it's cooked

01:14:55the thing about the chicken shawarma it's how you eat it as well as the fabulousness of the chicken itself

01:15:02so I want a pile of warm flatbreads on the table some tomatoes I'll chop up with some fresh mint

01:15:09some shredded lettuce to go under the chicken

01:15:12of course my pickle purchases

01:15:15oh and I have to have my tahini yoghurt sauce which I sprinkle with pomegranate seeds

01:15:21now although tradition decrees that this sauce should be served only with lamb shawarma I think it partners my chicken

01:15:28perfectly

01:15:31start with regular plain yoghurt and stir in some tahini that rich and grainy sesame paste that I like to

01:15:37keep on hand

01:15:41add a good sprinkle of sea salt flakes and mince or grate in some garlic

01:15:50when I serve this I add a scattering of ruby pomegranate seeds but for now all I need to do

01:15:56is stir it together

01:16:10as I'm making this ahead of time

01:16:12I simply cover and chill this until I need it

01:16:29William you're going to be on bread duty first

01:16:31I'm going to be on bread duty

01:16:32but then it's really too busy with the talking

01:16:35now I'll take it

01:16:36thank you very very much

01:16:38I'm going to try and give you some lettuce too

01:16:43so you have

01:16:45they're beautiful aren't they the pink the red and the gold

01:16:47I'm loving that so much

01:16:49and then I am going to apply to face

01:17:01thanks I tell you right time to find out whether it's food heaven or food hell for Lucy

01:17:04it could be food heaven which was beef and gravy and things like that

01:17:08or it could be food hell which was pork pointless pork

01:17:12yeah

01:17:14thanks for everyone voted

01:17:15big turnout today 61% of you went for pork

01:17:18oh

01:17:19oh

01:17:21oh

01:17:22oh

01:17:23oh

01:17:24oh

01:17:24I kind of thought it was going to go there because it looks light and it was

01:17:27summery

01:17:29maybe because you're so funny people thought it would be funny to give you a point

01:17:32maybe

01:17:32I know my daughter's going to be really she's got a pig toy and she can't bear park

01:17:39she's going to find this

01:17:40oh

01:17:41so massive

01:17:42subbing

01:17:42really

01:17:42yeah

01:17:43that's not it

01:17:44this was a bad pig

01:17:46do you remember babe?

01:17:47everyone's forgotten about the film babe

01:17:49my wife came down the aisle at our wedding to babe

01:17:51the theme she

01:17:52she thought you were going to stand a pig

01:17:54why have I never known that?

01:17:55that's the true fact

01:17:55really?

01:17:56yeah she loved that film

01:18:00what's the song?

01:18:13I served that at my wedding as well.

01:18:14So we've got a whole theme of love.

01:18:16It's just all love today.

01:18:17It's ridiculous.

01:18:18All by chance.

01:18:19That's the universe for you.

01:18:20That's the universe, baby.

01:18:22Hold that thought on that point.

01:18:24Right, Vex is going to do all the veg.

01:18:26So we've got some Jersey Royals.

01:18:27We've got some asparagus.

01:18:28I've got some baby carrots.

01:18:30I've got some spring onions masquerading as baby leeks.

01:18:34So we're going to blanch those.

01:18:36What else have we got?

01:18:37Peas, broad beans we've got.

01:18:40So we're going to do all that.

01:18:42And make a nice little vinaigrette from some lemon thyme.

01:18:45A little bit of Dijon mustard.

01:18:47And this pork I'm going to marinate in a little bit of lemon zest.

01:18:53I've got some fennel seeds and some garlic.

01:18:57Ideally marinate it sort of overnight.

01:18:58And then we're going to very slow roast it.

01:19:01So give it a blast for about, say, 200.

01:19:05Sorry, I'm losing my voice.

01:19:07200 for around about sort of 30 minutes.

01:19:09Then turn it down to about 160.

01:19:12And give it about two hours.

01:19:13And then turn it up again.

01:19:15And you get a nice crispy crackling.

01:19:17The best way, I know a lot of people say, you know, how do you get really good crackling?

01:19:22To my mind, you only get it if you go to a really good butcher.

01:19:25Or not a really good butcher.

01:19:26Just a good butcher.

01:19:27And buy good pork.

01:19:28I always find the supermarket pork, and apologies if I'm upsetting anyone, it's too wet.

01:19:34So if you do that, you can try it.

01:19:36It's not enough fat on it.

01:19:37It's too wet.

01:19:38So you can dry it out with a bit of vinegar.

01:19:41That tends to get under the skin and does clever things to the crackling.

01:19:45And some salt.

01:19:47But if you go to a butcher and you buy decent pork like this, with a decent amount of fat

01:19:51on it, you are halfway there already.

01:19:55Right.

01:19:56So while we get on with this, Ollie, what are we drinking?

01:19:59Well, we're drinking a...

01:19:59What have you had?

01:20:00Well, yes, it's a South American wine from Chile, and it's a winery called Eraseries, and they've been around for

01:20:06a very long time.

01:20:07This particular wine, what you want with pork, is basically a good Chardonnay with a little bit of oak in

01:20:12it.

01:20:12There's a compound in pork called vanillin.

01:20:14You also find that in the oak.

01:20:15The marriage of the two flavours is utterly seamless.

01:20:18And I know the temptation is to think, well, I'm having a roast.

01:20:20I want a red.

01:20:21Actually, a good oaky Chardonnay does the trick far better.

01:20:23This is £10.50 from Majestic.

01:20:25It's grown in the Aconcagua Valley.

01:20:27So you've got the Pacific, you've got the mountains, lots of cooling influence, but warm days as well.

01:20:32So big flavour, nice tropical nuances to it, really silfy texture, but reasonably low alcohol at 13.5, so it's

01:20:39quite light on its feet.

01:20:40So if you're cooking pork, if you're doing something on the barbecue, this is a great all-rounder for pork.

01:20:44And I'm a big fan of this winery as well, good quality.

01:20:46It smells great.

01:20:47Yeah.

01:20:47I mean, you get that oak, but it also smells quite sunny.

01:20:50Really sunny, a little bit tropical, and they're very careful with the oak.

01:20:53They're using used oak, big oak, so they're not having a massive whack of that vanilla flavour that it gives.

01:20:57It's more subtle than that.

01:20:58Nice.

01:20:59Yeah.

01:20:59Light on its feet.

01:21:00Do you like it?

01:21:00And I'm not really a white wine drinker, but I really like this, yeah.

01:21:04Oh, really?

01:21:05Yeah.

01:21:05It's a really nice mouth.

01:21:06Yeah.

01:21:06I'm so pleased at least something heavenly has happened for you.

01:21:08Yeah, yeah.

01:21:09Thank heavens.

01:21:10Thank heavens.

01:21:11You're a fan of Chardonnay.

01:21:12Oh, here we go.

01:21:13I haven't tried it yet.

01:21:14There you go.

01:21:14Oh, get in.

01:21:15And here we've got a sec.

01:21:16Now, Lucy, breaking news.

01:21:17They've just announced the line-up for the new traitors.

01:21:20Have they?

01:21:21Ramesh is in it.

01:21:22Of course he is.

01:21:23Richard E. Grant.

01:21:24Richard E. Grant?

01:21:25Is in it.

01:21:25Miranda Hart's in it.

01:21:27Am I?

01:21:27Lice in it.

01:21:28You're not in it.

01:21:29Ah, what?

01:21:30So, yeah, so good line-up.

01:21:32You got any top tips, Lucy?

01:21:34That's some...

01:21:35I mean, I wasn't very good at it.

01:21:37I thought you were brilliant.

01:21:40Well...

01:21:40We loved you in Smith Towers.

01:21:42We thought you were great.

01:21:43Well, don't whisper to anyone that I whispered to Jonathan

01:21:45and I've got to do my tax return.

01:21:47It's late.

01:21:48And then the next night I was bumped off.

01:21:50There you go.

01:21:51Don't tell anyone.

01:21:52But you got, what is it?

01:21:52So, seven, you got...

01:21:53I mean, you did well.

01:21:54Yeah, yeah.

01:21:55Oh, they're going to have such a...

01:21:56Yeah, it's...

01:21:57They're going to have such a good time.

01:21:59It's always...

01:21:59Did you enjoy it?

01:22:00It...

01:22:01I mean, when...

01:22:02You're always at the bar.

01:22:03Not just you, but everyone was always ended up at the bar

01:22:06making their own drinks.

01:22:07Yeah, that's true.

01:22:08Yeah, yeah.

01:22:09We had a drink a lot.

01:22:09We had a drink, actually.

01:22:10Yeah, but the castle and that...

01:22:13I mean, you're not allowed your phone,

01:22:14you're banned from your phone.

01:22:16You don't know what time it is.

01:22:17You're so immersed in the game.

01:22:19Yeah.

01:22:19And it's just mad.

01:22:21And Claudia.

01:22:22Oh, yeah.

01:22:22She let me touch her hair.

01:22:24Wow.

01:22:25What's it feel like?

01:22:26It was that...

01:22:26Do you know, once I met Princess Diana

01:22:29and I just touched her wrist

01:22:31and it was similar touching Claudia's hair.

01:22:34Would it be the same as my ankle, do you think?

01:22:37I'd say so.

01:22:38No.

01:22:40I'm not the same, that.

01:22:42No.

01:22:43That's Bailey.

01:22:44Yeah.

01:22:45I don't know much about Hull.

01:22:46Can you tell me, you know, what's going on there?

01:22:50What's your favourite thing?

01:22:52It's the best city on earth.

01:22:53OK.

01:22:54What makes it the best?

01:22:56It's the people.

01:22:57OK.

01:22:57The people are so warm and so friendly,

01:22:59but it's got so much history.

01:23:02It's historically, in this country,

01:23:03got a really bad name for itself

01:23:05and it's...

01:23:05Right.

01:23:06It's like a European city.

01:23:08There's a marina, there's yachts.

01:23:10Oh, the Riviera.

01:23:11There's an old town.

01:23:12There's a cobbled street called the Land of Green Ginger.

01:23:15Oh, that's very sweet.

01:23:17Oh, that's sweet.

01:23:17And it was where the birthplace of William Wilberforce,

01:23:19who helped to abolish slavery.

01:23:21Like, people don't know,

01:23:22there's a brilliant art scene,

01:23:24there's really loads of independent restaurants,

01:23:26but it gets a bad name.

01:23:28Are you going to go on your tour?

01:23:29Are you going to go to home?

01:23:30Of course, yeah.

01:23:31Yeah, but do you know what you'd really like?

01:23:33Chip Spice.

01:23:34What's Chip Spice?

01:23:35What's Chip Spice?

01:23:36You'll end up putting on everything.

01:23:38Really?

01:23:39Yeah.

01:23:39What is it?

01:23:40It originates from Yankee Land,

01:23:42a burger takeaway.

01:23:45Sorry, Yankee Land?

01:23:47Yankee Land, yeah.

01:23:48They put it on the chips.

01:23:50Yeah, and then...

01:23:51What kind of flavour is Chip Spice?

01:23:53It's mostly monosodium glue.

01:23:55Oh, it's me.

01:23:56Oh, delicious MSU.

01:23:59They're served with a very large glass of water.

01:24:02Yes.

01:24:03But with them...

01:24:04And it's really, really marrish,

01:24:06but you do wake up in the night a lot.

01:24:10I've got knowledge coming through my ears.

01:24:14Paprika, salt, tumulto powder, garlic and onion powder.

01:24:19Yeah, it's that.

01:24:21Yeah, let's not mention...

01:24:22I mean, Lucy's always making her own at home.

01:24:24Yeah.

01:24:25So, you know, you probably have the different ratios than what...

01:24:28Yeah.

01:24:29Oh, yeah, yeah.

01:24:30Is that...

01:24:30Yeah.

01:24:30No, it's not...

01:24:32No, it's amazing.

01:24:33Is it?

01:24:33You can't have chips without it.

01:24:35I'm going to search it out.

01:24:35Yeah.

01:24:35OK, sounds great.

01:24:37Matt, what are you doing over there?

01:24:39I was about to serve.

01:24:41Do you want to...

01:24:42Do you want to take over again?

01:24:44No, I don't want to take over.

01:24:46Come on, you just do this.

01:24:47But Lucy just whispered to me.

01:24:48This is killing you.

01:24:49I'm sure I heard Lucy whispering to me.

01:24:51Donna, can you please plate up that pork for me?

01:24:54Because...

01:24:55Can you get up and make it look nice?

01:24:56Yeah.

01:24:56Right, there's your pork.

01:24:57Yeah.

01:24:58There's your ricotta.

01:24:59There's your dressing.

01:24:59How do you want it styled?

01:25:00How do you want it styled?

01:25:02Over to you.

01:25:02Really?

01:25:03Yeah.

01:25:04OK.

01:25:05How would you do it?

01:25:06We'll make it as nice as we can for you, Lucy.

01:25:08You're welcome.

01:25:09So that ricotta, you could buy...

01:25:12You could get some very good ricotta these days.

01:25:13I'd like it premier.

01:25:15It's very hard to start with.

01:25:16Well, I was just about to tell the nation I drained it.

01:25:20And so it's a little bit drier.

01:25:22It is.

01:25:23I want it in, like, you know...

01:25:24Oh, you want it lumpy.

01:25:25No, no, no, you can't.

01:25:26Lumpy.

01:25:26I want to see how you do it.

01:25:27Mixed with a little bit of lemon juice,

01:25:29bit of lemon juice, bit of lemon juice.

01:25:30I'm going to do it lumpy, because it's not going to...

01:25:32A bit of salt and pepper.

01:25:34And then, um, there's the veg.

01:25:35Beautiful.

01:25:36Thank you very much.

01:25:37Let's have some vinaigrette on those.

01:25:42OK, was it lumpy like this?

01:25:44Uh, no, it wasn't.

01:25:46No, listen, you do...

01:25:47Go on, you do it as you would.

01:25:48Well, I just...

01:25:49I would have made it creamier.

01:25:50I mean, I'm interested.

01:25:51I mean, we could put some...

01:25:52It's too late now.

01:25:52No, no, it's too late now.

01:25:54Let's just run with it and pretend that didn't happen.

01:25:55There's your veg.

01:25:56OK.

01:25:57I see what you're doing now.

01:25:59I love that.

01:25:59Well, the veg looks beautiful.

01:26:01Well, that was a veg.

01:26:04But thanks.

01:26:05I really do like you, Matt.

01:26:07I do, I promise.

01:26:09I promise.

01:26:10This is an awkward styling spoon.

01:26:12So that, um, that's just, uh, yeah, boiled.

01:26:15Boiled in salted water and then tossed in that vinaigrette.

01:26:18Very lovely bright green.

01:26:20I'm going to have a drink while you do that.

01:26:21OK.

01:26:22I'm just going to pile this up.

01:26:24Maybe a little bit more veg.

01:26:26What, um, what do you struggle to style?

01:26:29What about offal?

01:26:30Are you bigger offal eaters in Australia?

01:26:32No, we're not.

01:26:33There's a lot of other tasty things to eat rather than offal.

01:26:36OK.

01:26:37We're not eating offal, are we, Lucy?

01:26:38No.

01:26:39No.

01:26:40Could you style me?

01:26:41No, yes, I could.

01:26:43Here, come here.

01:26:46You should, don't I?

01:26:49And you look great in it.

01:26:50Thanks.

01:26:51OK.

01:26:52It's quite hot, though, isn't it?

01:26:53It is kind of warm.

01:26:55I mean, you've been roasting pork and...

01:26:57Let's put that little crunchy bit up like that, just for a bit of texture.

01:27:01Uh-huh.

01:27:02Ollie, are you going to have a bit?

01:27:04I'd love a bit, please, yeah.

01:27:05OK, well, let's...

01:27:05So would you do, like, three, four pieces, five pieces?

01:27:08Well, Ollie's hungry this morning.

01:27:10Ah.

01:27:11Matt would have put six.

01:27:13Yeah, just chuck it on.

01:27:14I know, you would have chucked it on, wouldn't you?

01:27:16OK, I'm just going to put them all at different angles, just so we've got a little bit...

01:27:20What have you got to go over the top?

01:27:22Uh, nothing.

01:27:23Nothing, mate.

01:27:24Nothing.

01:27:24What about some tarragon?

01:27:26Yeah, OK, well, I'm going to use this.

01:27:28OK.

01:27:29Why don't I just spoon some of that over?

01:27:31There you go, a little bit of that.

01:27:32A little bit of that, a bit of a flourish.

01:27:34Yeah.

01:27:36Lucy, I can't wait to see a tour.

01:27:38Are you coming down south to tour?

01:27:40I'm in Sussex.

01:27:40I am, I'm at Roseau.

01:27:42Yeah, down south.

01:27:43Yeah, Sussex, where is it?

01:27:46Eastbourne, Brighton-Worthing.

01:27:48Yeah, I think I'm in Eastbourne.

01:27:48I think I'm in Eastbourne.

01:27:49Yeah, I'm Antwerthin and Brighton.

01:27:51I end in Brighton.

01:27:52Oh, do you?

01:27:52Yeah, yeah.

01:27:53Oh, come along.

01:27:53Yeah, oh, yeah, look nice.

01:27:55Thanks, mate.

01:27:55Oh, wow.

01:27:56Listen, I mean, it looks...

01:27:57Try a bit of that.

01:27:59Let's say what you think.

01:28:00You know, it's the nearest meat to human flesh.

01:28:03Oh, nice.

01:28:04Bon appétit!

01:28:07Wow.

01:28:08Look at that veg.

01:28:09That's really cool.

01:28:10Oh, look at this veg.

01:28:11Look at that for the potato there.

01:28:13Try and the veg pack.

01:28:14Oh, 15 seconds.

01:28:17Still not eating.

01:28:18It looks great.

01:28:19Still not eating the pork.

01:28:20Still about eating the pork.

01:28:21Yum, yum, yum.

01:28:22Oh, wait, I'll go in.

01:28:22I'm just cutting it out for the crew now.

01:28:25I'll go in.

01:28:26Bless you.

01:28:27Oh, look.

01:28:28A lot of belly on it.

01:28:29A little bit of chips, five.

01:28:30We'll come back to you.

01:28:31That's all for us today on Saturday Kitchen Live.

01:28:33Thanks to Bebeck, Bernardo, Donna, Ollie, and, of course, Lucy.

01:28:36All the recipes from the studio on the website, bbc.co.uk forward slash Saturday Kitchen.

01:28:41I've got more best wishes tomorrow morning at 9.55 on BBC Two, and I'll be back here live

01:28:44next Saturday at 10 a.m. with Anna Hall, John Javier, and the incredibly talented Tim Minchin,

01:28:50one of you all more.

01:28:50Yes.

01:28:51Enjoy the rest of your weekend.

01:28:52Bye for now.

01:28:53Bye-bye.

01:28:53Bye.

01:28:54Bye.

01:28:56Bye.

01:28:57Bye.

S.a.t.u.r.d.a.y K.i.t.c.h.e.n - Season Episode 18 - Matt Tebbutt, Vivek Singh, Donna Hay, Lucy Beaumont and Olly Smith

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