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James Martins Saturday Morning S09E42 engsubtitle fullmovie❗️
Transcript
00:00:18Good morning, are you coming in then?
00:00:25Good morning, the sun is shining and we've got a fabulous show today.
00:00:28Although it's slightly shorter than usual because of the Derby,
00:00:31but it's still packed full of good food and great guests.
00:00:34Former Atomic Kitten star Natasha Hamilton will be here.
00:00:38She'll be dropping by, took it into a dish of steak or poivre
00:00:40and then an asparagus and crab tart.
00:00:42Chef Mike Reid is back as well.
00:00:45He'll be treating us to his take on a shepherd's pie.
00:00:48Top chocolatier Mark Tillingy is back as well.
00:00:51That's not going to be missed.
00:00:52As well as a master's class showing you how to make the perfect roulade.
00:00:56That's all coming up a little bit later on this morning.
00:00:58But first, this year I'm on a mission to get people eating more seasonal produce
00:01:02by cooking recipes using ingredients that are the very best at this time of the year.
00:01:07And this week we're going to be looking at watercress.
00:01:09And I'm going to do a couple of different things with it really.
00:01:11I'm going to make a wonderful little soup, classic soup, but do peas as well in that.
00:01:15Another one that's in season. A little bit of bacon.
00:01:17And do a watercress soda bread and a watercress butter to go with it.
00:01:21So first thing, let's get the soup on to go first of all.
00:01:23You need something to thicken the soup.
00:01:26So for this I'm just using potatoes.
00:01:28Now we can thinly slice these.
00:01:29The thinner they slice them, the quicker they cook.
00:01:31As simple as that.
00:01:32Because the watercress almost goes in at the end really.
00:01:34So we just thinly slice the potatoes.
00:01:37And I've just got a little bit of milk in here.
00:01:39And we use this as a thickener really for our soup.
00:01:43So in we go with the potatoes.
00:01:44In the milk.
00:01:46Like that.
00:01:46Goes in there.
00:01:47And another one.
00:01:49Nice and thin.
00:01:51So that's going to go in there.
00:01:52Now at the same time we'll do our little garnish for this.
00:01:54Which is a nice little bit of crispy bacon that's going to go in there.
00:01:59It's purely optional whether you want to do this.
00:02:01But that's going to go in.
00:02:01But take the bacon.
00:02:04And we're going to thinly slice this.
00:02:06And crisp this up as well.
00:02:07So this is just as a little garnish.
00:02:09Now this can be used for a couple of different things.
00:02:10It goes really well with the soup.
00:02:11But it goes really well in the soda bread if you want to use it as well.
00:02:15So I'm going to slice a little bit of this.
00:02:17In fact we'll use it all.
00:02:18Why not?
00:02:19All this is going to go in.
00:02:21A nice little glug of oil going to go in here.
00:02:26A little bit of oil in there.
00:02:28And then pop the bacon in.
00:02:31We'll do the whole lot.
00:02:32Why not?
00:02:33Because we can utilise this bacon and go in the soda bread nicely as well.
00:02:36So that's going to get sliced and go in there.
00:02:39Now while I get on and do the soda bread I'm going to introduce you to a chap.
00:02:44Which is just down the road actually.
00:02:45Graham Noble from Sunbeam Watercress.
00:02:48Out in the sunshine as well.
00:02:50Thank you for being a part of this Graham.
00:02:52Yeah thanks for having me on James.
00:02:54So tell me how it all works then.
00:02:55Because I'm about to cook with it as well.
00:02:57I'm going to cook this amazing little soda bread.
00:02:59I've got some wholemeal self-raising flour.
00:03:01Some plain flour.
00:03:02I'm going to add some buttermilk and some bicarb in this.
00:03:04And just chop up the watercress.
00:03:06Tell me how we get this watercress that we see in front of me over here.
00:03:10And from what's behind you.
00:03:12Yeah so we produce watercress 52 weeks of the year.
00:03:17Now this time of the year in the spring we start cleaning everything out.
00:03:20And we start planting our new crop.
00:03:24We propagate in polytunnels and then we transplant into the gravel beds behind us.
00:03:30As it grows we'll increase the water flow.
00:03:33So a lot of the nutrients coming out of the spring water gives it everything it needs to grow.
00:03:40Traditionally watercress is seasonal in the autumn, winter and spring.
00:03:44But now it's all year round.
00:03:46I mean the flavour changes slightly throughout the year.
00:03:52Very subtly from a strong peppery taste in the autumn through to a slightly sweeter, softer taste in the summer.
00:04:04So do you have to do anything with it once you plant that seed that's in there.
00:04:09And I presume that's when you drain the beds.
00:04:11Because I've seen this.
00:04:12It's when you drain the gravel.
00:04:13You just see gravel on the top.
00:04:14You put that in and then slowly put the water back in do you as well.
00:04:18Do you need to do anything else with it?
00:04:20Or is that just the climate that we've got and the water that we've got?
00:04:24I mean the climate here in the south is fantastic.
00:04:28We've got the warm, warm climate.
00:04:30We've got the rain.
00:04:31We've got everything.
00:04:32You need a bit of everything.
00:04:33We have the frosts as well which slows down growth through the winter.
00:04:38We do add a small amount of fertiliser just to help it when it needs it.
00:04:44But a lot of that, like I said earlier, a lot of the nutrients is actually in that spring water
00:04:48coming from deep below underground.
00:04:50And that's great thing about it is it is the world's number one superfood, isn't it really?
00:04:55It says it's officially ranked as the most nutrient dense food anywhere in the world.
00:05:00Yeah, 100 percent.
00:05:02And I mean, it's fantastic, isn't it?
00:05:05I mean, the calcium, the iron, the vitamin C, it's all in there.
00:05:11As well as the vitamin D with the sunshine.
00:05:13Because I know you're a busy chap.
00:05:15Because all this has got to be picked by hand as well.
00:05:17Are you still picking it by hand on your farm?
00:05:19Yeah, we do everything traditionally still.
00:05:22So we don't use any machines or anything.
00:05:25We're one of the only growers.
00:05:27There's a couple of us still doing it the way we do.
00:05:29But I mean, that enables us to do it all year round and produce it and not rely on the
00:05:37imported stuff.
00:05:38So, yeah, doing it by hand and we do it six days a week as well.
00:05:43So it's pretty full on.
00:05:45But yeah, it's worth it in the end.
00:05:47Trust me, as a chef that lives locally to where you are really is well worth it.
00:05:51And thanks for doing what you're doing as well.
00:05:53And I will let you get on because I know you're a busy chap.
00:05:57Thank you very much.
00:05:58Enjoy the sunshine.
00:05:59Yeah, exactly.
00:05:59So there we have it.
00:06:01Look, I've just made a little simple soda bread over here.
00:06:03So this is all the ingredients that I spoke about.
00:06:05I've just diced up the watercress in here as well.
00:06:08And we're just going to pat this.
00:06:10Plenty of flour on this.
00:06:12So I've used a little bit of buttermilk on here as well.
00:06:14A little bit of bicarb that's gone in there.
00:06:16And classically, obviously, with the soda bread, you can just mark it with the back of a knife.
00:06:21So cut it through like that.
00:06:23Another one.
00:06:24Another one.
00:06:26And another one.
00:06:26And then we're going to take our nice little pizza pallet.
00:06:29It gives me an excuse while the weather's good to be using this sort of pizza oven, really.
00:06:33I love it, really.
00:06:34As you know, on this show we use it a lot in the winter as well because it keeps it
00:06:37nice and warm out here.
00:06:38But this, when you're doing soda bread like this and you just put it on here, it's a wonderful way
00:06:43to cook this simple little bread.
00:06:44But that's going to go in here.
00:06:45So that's going to take a little while to cook, probably another few minutes.
00:06:49Meanwhile, my potatoes just want to soften slightly.
00:06:52Why don't you have a little wander around the garden?
00:07:12See, that's the proper way to make a sourdough as well, the old school way on an open fire.
00:07:16Wonderful to see, wonderful to smell as well.
00:07:19Talking of smells, we've got some crispy bacon over here.
00:07:21I'm going to finish this off, our soup off, with our peas.
00:07:24I've got some fresh garden peas.
00:07:25If you're using frozen peas, which is perfect for this, this goes at the same time as the watercress, just
00:07:29before you blend it, really.
00:07:31But the peas are just going to take a few minutes to cook.
00:07:35I used to eat these as a kid, we used to be growing on a pig farm, but behind us
00:07:39used to be a pea farm, or pea fields.
00:07:42And we used to go in there and accidentally borrow them when we were walking the dog.
00:07:47They're lovely.
00:07:48Right, we're going to make another little thing.
00:07:50So many different things you can do with watercress like this.
00:07:52And when you're faced with watercress, use the entire lot.
00:07:54Use the stalks, the leafs, the lot as well.
00:07:57Like I said, it is the ultimate superfood.
00:07:59With this one, we're just going to make a watercress butter.
00:08:02Utilise the pepperiness of the watercress.
00:08:03That's the great thing about this.
00:08:05If you ask me, I'm going to upset the Italians really, because this is better than Roquette.
00:08:11It really is, in my opinion.
00:08:12It is absolutely...
00:08:13And it's right on our doorstep as well.
00:08:15Unless you get the really wild Roquette, the proper really spiky leaf one.
00:08:19This is just epic, this sort of stuff.
00:08:21We just blend this in here.
00:08:26And this is a wonderful flavoured butter.
00:08:28You can serve this, what I'm doing with the sourdough, but you can serve this with a wonderful bit of
00:08:32steak, with a bit of fish.
00:08:34And you just take the softened butter that we've got in here, like that, and pop that in here with
00:08:41the watercress.
00:08:43So you're just blending everything together, so the whole lot goes in.
00:08:48You can add things like lemon and hazelnuts if you wanted to change this up a bit, but just blend
00:08:53this all together.
00:08:54It makes the wonderful butter.
00:08:56And just to please the sourdough man even more, I'm going to use the other machine as well, but that's
00:09:01your lovely little bit of watercress butter.
00:09:04It really is so simple to make.
00:09:09You can pop it in a little pot like this.
00:09:11You can freeze this as well.
00:09:15It's wonderful.
00:09:16That's just a couple of bunches of watercress and some butter.
00:09:21Let's see, mix and match it.
00:09:23Lemon, hazelnuts if you wanted to as well, works really well, but that's your nice little butter.
00:09:28To go with this now, we're going to serve our nice little soup.
00:09:31So the peas are now cooked, the potatoes are now cooked, so take it to your blender.
00:09:38Now this is where you do this.
00:09:39The watercress obviously goes in, but I would do this while it's still hot.
00:09:43So we're going to take a couple of bunches of watercress, like that.
00:09:50But do this while it's still hot.
00:09:52So you put the soup in the mixer first and then throw in the watercress.
00:09:59Don't put the watercress in the pan and cook it in the pan, if that makes sense.
00:10:03Just pop it all in here.
00:10:06Like that.
00:10:09Get it all out.
00:10:12And then take your watercress.
00:10:15Pop it straight in.
00:10:19And the whole idea of this, it keeps the nutrients, but it keeps the colour from it as well.
00:10:24Pop this machine on low.
00:10:26Give it a good blitz.
00:10:27It's going to be a couple of minutes.
00:10:50So this soup is ready.
00:10:52So we just take it all out, put it straight back in the pan.
00:10:56And look at the colour you get from this as well.
00:10:58Now the bread is coming along perfectly.
00:11:01We've got in here.
00:11:02But this is this amazing soup.
00:11:04And a good whack of salt you need in this.
00:11:09But the peppiness of your watercress is doing its thing, you know.
00:11:13It's wonderful.
00:11:14And then we're just ready to almost serve it all together.
00:11:16You've got a lovely soup.
00:11:23Look at that.
00:11:24The great thing about this one as well, you can serve it cold.
00:11:28It's wonderful.
00:11:31But you see the colour you get from the watercress.
00:11:34Light at the last minute.
00:11:35So keep it hot in the blender.
00:11:37Bang!
00:11:38Throw the watercress in.
00:11:41This is purely optional whether you put crispy bacon on it.
00:11:44I mean I love it with crispy bacon on it.
00:11:47I love the flavour of this.
00:11:50A little bit of oil over the top.
00:11:54Leftover bits of cream over the top of there.
00:11:59Look how easy it is to make food really.
00:12:02When you get ingredients this good and you see it actually growing like that.
00:12:06I'm quite privileged to live here because you see it all the time
00:12:09whether you turn left or right out of the house.
00:12:12But look, as well, when you take that and you've got proper, proper soda bread.
00:12:21Watercress soda bread with a watercress butter with a watercress and pea soup.
00:12:27Simple as that.
00:12:28There we go.
00:12:30Right, we're giving you a masterclass in roulade a little bit later.
00:12:32Chef Mike Reid will be treating this to a mutton shepherd's pie in just a bit.
00:12:36I'm looking forward to that.
00:12:36But join me again after the break while we're serving up an amazing steak au poire for singer Natasha Hamilton.
00:12:42I'll see you in a couple of minutes.
00:12:51Welcome back.
00:12:52Now, Chef Mike Reid will be cooking for his next.
00:12:54But first, I'm joined at the house by a singer who first stormed the charts at the end of the
00:12:591990s.
00:13:00And he's still going strong with her incredible voice and incredible tunes in 2026.
00:13:05It's brilliant.
00:13:05Natasha Hamilton.
00:13:08Welcome back.
00:13:09Shall we go?
00:13:10Ching, ching, cheers.
00:13:10I know.
00:13:11It's been a minute.
00:13:13It's been six years.
00:13:14Something like that.
00:13:14It was.
00:13:15In the middle of Covid, wasn't it, last time?
00:13:16It was.
00:13:17Around Covid times, it was all a bit, don't clump, don't clump, don't clump.
00:13:20Don't clump, don't clump.
00:13:22So, I know you love your food, but your diet has changed.
00:13:25Yeah.
00:13:26Yeah.
00:13:27So, off the back of lockdown, I had way too many barbecues and had way too much meat.
00:13:34Yeah.
00:13:35And I just got to a point where I was like, I need to just change my diet up.
00:13:39So, I did experiment with being a vegan for three and a bit months.
00:13:45Right.
00:13:45Months?
00:13:46Oh, okay.
00:13:46Yeah.
00:13:47So, now we're back onto this steak au poivre.
00:13:49Yeah.
00:13:50Well, basically, my husband, at the time, boyfriend, he got a Dishoom curry in.
00:13:57Right.
00:13:58And the butter chicken just smelled delicious and I caved it.
00:14:01And that's what changed.
00:14:01I caved it.
00:14:02So, I'm going to do you a little steak au poivre.
00:14:04So, we're going to do a nice little steak, simply cooked with a peppercorn sauce, with
00:14:08little roast potatoes and a nice little bit of Worcestershire to go with it.
00:14:11So, how do you like your steak, first of all?
00:14:13Medium, please.
00:14:14Medium, it is.
00:14:14So, that's going to go into a pan.
00:14:16I'm going to fry that off into a pan, get that nice and medium.
00:14:19Take it out, leave it to rest.
00:14:20Finish it with butter and I'll show you a nice little tip to finish the steak as well.
00:14:24You do this with a stock cube to finish it, which is really nice.
00:14:27So, you've got a nice bit of colour on the steak over there.
00:14:29Okay.
00:14:29Meanwhile, where do we start with your career?
00:14:31Let's start back for when you were a kid, because you were a kid when you were performing.
00:14:35Yeah.
00:14:36Like teens.
00:14:3616, yeah.
00:14:37But 16 when you were in the band, but before that.
00:14:40Oh, before that.
00:14:41You were in pubs and bits and pieces.
00:14:43Yeah.
00:14:43Every Sunday afternoon, or I shouldn't say every, but many Sunday afternoons.
00:14:49Yeah.
00:14:51I would go to the local pub with my parents and there'd always be a singer on.
00:14:54Every other Sunday afternoon.
00:14:56Yeah, yeah.
00:14:56Every other Sunday.
00:14:57Yeah.
00:14:57And then, so there was a singer, quite famous in Liverpool.
00:15:02Yeah.
00:15:02Randy King, hey Randy.
00:15:04Yeah.
00:15:05And he used to get me up singing My Girl or The Greatest Love Of All.
00:15:10So, I just got the bug.
00:15:12I used to find it really exciting.
00:15:14But was it your, it was your family that, they responded to an advert in the newspaper.
00:15:20Yeah.
00:15:21For, for, for, they wanted someone, somebody, putting together a girl band.
00:15:25But somebody a bit feisty.
00:15:26Girls With Attitude.
00:15:27That was what they called it.
00:15:28Girls With Attitude.
00:15:29Yeah.
00:15:29Well I was, I left school, went to performing arts college and I was doing every audition
00:15:33under the sun.
00:15:34My mum used to take me everywhere.
00:15:36And I came home from college one day and she said, I've got you an audition for a girl
00:15:40band.
00:15:41They're looking for Girls With Attitude.
00:15:43But I, I knew it was something special because it was Andy McCluskey's project.
00:15:48So Andy was the front man of orchestral manoeuvres in the dark.
00:15:52He had his own studio.
00:15:54The set up was super professional.
00:15:56And then when I heard the songs on my audition, they played some of the music.
00:16:00And I was like, wow, this, this is something special.
00:16:03And yeah, things happen quite quickly.
00:16:05We were only.
00:16:05Things happen hugely quickly.
00:16:07Because 16 years old, you sign a multi-million pound record deal.
00:16:10That you, how do you figure that?
00:16:12Is it, do lawyers and bits, how do you figure that out?
00:16:15Is that.
00:16:16I didn't really.
00:16:17My mum and dad had to sign my first contract.
00:16:20You couldn't actually sign the contract, could you?
00:16:22I couldn't do it.
00:16:23So my parents did it.
00:16:24We had a lawyer brought in who sat all the parents down around a big table and just said
00:16:30what they had to say.
00:16:31And it probably went through everyone's ears.
00:16:34But we tried to understand it as much as we could.
00:16:38Because it did go crazy for you.
00:16:39I mean, we're talking about crazy.
00:16:40Didn't you beat U2 to number one at one point?
00:16:43Yeah, we did.
00:16:44So when we released Hole again that week, we were up against U2.
00:16:49We never thought for a million years we'd get a number one.
00:16:52We were hoping for a top ten because we knew the song was really popular.
00:16:57But back then you used to get a mid-week on a Tuesday.
00:17:00So it was like the first day of sales.
00:17:03And I got a phone call off my manager saying,
00:17:05we're outselling U2 like two to one.
00:17:08And I was like, ah!
00:17:11And every day the sales just increased.
00:17:15It turned into a bit of a beast actually, Hole again.
00:17:17Because week on week the sales increased as well.
00:17:20You saw millions of records around the world.
00:17:22We're going to get into what you're doing now.
00:17:24We've got our potatoes in there.
00:17:25Because I thought, do we do chips with this?
00:17:27I thought, we've got a wood-fried oven.
00:17:28We'll do roast potatoes.
00:17:29Yeah, love it.
00:17:29Roast baby potatoes.
00:17:30Garlic, rosemary, thyme.
00:17:32A little bit of potatoes, some olive oil.
00:17:34And then you take some salt.
00:17:36Just sprinkle on the top.
00:17:37The salt sticks to the oil.
00:17:38And then just gently bake that.
00:17:39After about sort of 20 minutes,
00:17:41this is what you end up with,
00:17:42with these nice little potatoes.
00:17:44And also, I think the dish makes it look good,
00:17:46isn't it?
00:17:46Because I just always use a big roasting tin
00:17:48and it always feels a bit, mmm, a bit naff.
00:17:50And then we've got our steak that's cooking away.
00:17:52I'm going to make this peppercorn sauce,
00:17:53but you see you've got a lovely colour on the steak.
00:17:55We'll turn this over now.
00:17:58That's that one.
00:17:59And then we're going to finish this off with some butter now.
00:18:01And then we cook the underside
00:18:02and tell you how you want it medium.
00:18:03So let's go to where we are now.
00:18:05Because last time you were on,
00:18:07now you've got a record company,
00:18:10now you've got your own label.
00:18:11Yeah.
00:18:13What?
00:18:14Yeah.
00:18:14How?
00:18:15I know the music industry has changed,
00:18:16but that's probably the reason why you've done that, is it?
00:18:19Absolutely.
00:18:19So after many years away and coming back into the industry,
00:18:24it was like, whoa, everything's totally changed.
00:18:27I had infrastructure, like connections,
00:18:30a black book of contacts and funding to put into my project.
00:18:34And it was an absolute minefield.
00:18:36And I just thought, how are the younger people knowing what to do,
00:18:42where to look, what path to follow, who to trust?
00:18:45So for me, I was like, right, I'm going to set up my own label.
00:18:48I'm going to bring in the team, because I don't profess to know everything,
00:18:53but I act as founder and mentor.
00:18:55We also have an in-house mentorship,
00:18:59which is given to the artists as and when they need it,
00:19:03so that they feel supported on the journey.
00:19:05And it's all about duty of care and just showing the artists love.
00:19:09So you going out and finding these artists or people coming to you?
00:19:13Is that a mixture of both?
00:19:14Yeah, I mean, we do like a weekly A&R report,
00:19:18so we're always looking at who's out there
00:19:20and who's at the right part or the right point of their career.
00:19:24Because what's important to me is not bringing on anyone
00:19:28who isn't ready or doesn't have a strong sense of self
00:19:32and doesn't know their own boundaries,
00:19:34because from my own personal experience,
00:19:36I was very much a yes person and a people pleaser
00:19:39because I didn't want to let anyone down or rock the boat.
00:19:44But actually, in this industry,
00:19:46you need to know what your hard nose are,
00:19:48what do you want to do, what are you prepared to do
00:19:50and what do you not want to do?
00:19:51Because you've been through the highs and the lows, wasn't it?
00:19:54At one point, you were about to get dropped from the record company
00:19:56and it was just one song that suddenly transformed it and bang.
00:20:01Yeah, well, our manager at the time,
00:20:04Martin and Andy were basically like,
00:20:06look, Virgin, we know you want to drop the girls,
00:20:09but if you don't release this song,
00:20:11we're just going to do it ourselves anyway.
00:20:13Right.
00:20:13And I think, at that point, Virgin had invested a lot of money.
00:20:18We signed a 1.5 million record deal.
00:20:21And I think they probably thought,
00:20:22oh, well, if this does work out and they've done it alone,
00:20:26we ain't going to see that money.
00:20:28But, yeah, they gave us one last chance and thank God they did.
00:20:33I want to talk about what you're doing now.
00:20:35Tell us, you know, you're venturing out on your own now.
00:20:38This is very personal to you.
00:20:39You've written it, you've done everything.
00:20:41So, tell us about what you're doing.
00:20:42So, I am just about to release next month my first EP.
00:20:48It's called Extraction.
00:20:50It's five tracks and everything has been written by myself.
00:20:56If you think about it,
00:20:57I was singing other people's songs for 25 years.
00:21:01Yeah.
00:21:01So, for me to be able to go and express myself as Natasha,
00:21:04the artist, has just been an incredible experience.
00:21:08Is it very different having your own business to do it
00:21:10or just give you a little bit...
00:21:12You want the freedom to go with it as well?
00:21:15Yeah, of course.
00:21:16Like, I've banged to the beat of someone else's drum for many years.
00:21:19So, to be able to just do it in my way
00:21:21without so much pressure on my shoulders feels great.
00:21:25And also, you know, looking at the artists of tomorrow,
00:21:29the next wave of pop artists, they are so incredibly talented.
00:21:32Like, I am learning so much from watching these young people
00:21:36on social media and I'm like, wow, like, how amazing are they?
00:21:40Well, good luck with it.
00:21:41But I know we're going to feed you first.
00:21:42So, we've got our steak.
00:21:43The steak's resting over there.
00:21:45I've got my potatoes done.
00:21:46Now we're going to do a peppercorn sauce.
00:21:47I don't know if you've ever made peppercorn sauce before.
00:21:50I have never made one, I'm not going to lie.
00:21:52It's relatively simple.
00:21:53So, shallots go in the pan over here.
00:21:55I've got black pepper, which I've just taken out of the peppermill
00:21:57and crushed.
00:21:58The black pepper goes in.
00:21:59We use two different types of pepper for this.
00:22:00Black pepper and the green pepper.
00:22:02Green pepper comes in the jars.
00:22:04That's the ones you get with the finished bit.
00:22:06Then we've got some brandy.
00:22:08Shall we take a bit of brandy?
00:22:11Touch of brandy.
00:22:12I do like brandy.
00:22:12We flame it.
00:22:13It's really good for the voice.
00:22:14Is it really good for the voice?
00:22:16So, we flame this as well.
00:22:18At the same time as the brandy, we're going to put some stock in it.
00:22:21So, this is just reduced beef stock.
00:22:24You can buy this from the supermarket nowadays.
00:22:27So, we just pop that.
00:22:29Just a couple of tablespoons of that in here.
00:22:31And it just melts down.
00:22:32Same time as that, we're going to put some mustard.
00:22:36Dijon mustard usually in this.
00:22:38So, a touch of Dijon mustard.
00:22:40That gets dolloped in there as well.
00:22:42So, mix all that a lot together.
00:22:43So, things are starting to come.
00:22:44Then you need to sort of emulsify this and bring it all together.
00:22:48For that, we'll use some double cream.
00:22:50All the good stuff.
00:22:51Just a little bit of double cream.
00:22:52Yeah, and it starts to come together like that.
00:22:56And then we just boil this up.
00:22:58And some few little peppercorns in here.
00:23:01And this is going to take about two or three minutes to cook.
00:23:07Now, I know you mentioned barbecues in lockdown.
00:23:09The important bit is you leave it to rest, really.
00:23:11But you take a little stock cube and you just sprinkle this
00:23:14with a stock cube over the top.
00:23:16It gives this amazing marmy sort of flavour.
00:23:18It makes it taste amazing.
00:23:19I add stock cube to tinned tomatoes.
00:23:23You know, for when you do an English breakfast.
00:23:25Right, okay.
00:23:26Try it.
00:23:27Really?
00:23:28Revolutionises the tomato.
00:23:30It's always a learning...
00:23:31I didn't think I'd be learning that today.
00:23:33My Nan taught me that.
00:23:33Right, okay.
00:23:34So, look, we've got our spuds which are simply roasted.
00:23:37These are just delicious with the garlic.
00:23:39The great thing about cooking it with garlic,
00:23:40you can eat the whole garlic bulb as well with it also.
00:23:43So, you've just got some lovely roast potatoes.
00:23:46These are baby potatoes.
00:23:47These are going to go in there.
00:23:48We've got a nice little steak.
00:23:50I'll take...
00:23:51I'll take that one.
00:23:52That's definitely medium for you.
00:23:53That's that one.
00:23:55And then our wonderful peppercorn sauce.
00:23:59Smells amazing.
00:24:00Because on this show we're talking about watercress,
00:24:02I couldn't resist.
00:24:03We'll just do a little bit of watercress on the side.
00:24:06Now, you could, if you wanted to,
00:24:07put a tiny bit of tarragon with the watercress sauce.
00:24:11It's entirely up to you whether you want a bit of tarragon in it.
00:24:14I'd put it in there.
00:24:15Just a little bit of fresh tarragon right at the last minute
00:24:19in peppercorn sauce.
00:24:20I think it tastes amazing.
00:24:21So, last bit.
00:24:23We'll take our sauce over the top.
00:24:28But there we have it.
00:24:29It's steak with a classic peppercorn sauce.
00:24:32Easy as that.
00:24:32Done.
00:24:44Well, there we have it.
00:24:46Dish number one.
00:24:47There we have it.
00:24:48So, steak, peppercorn sauce, just what you wanted.
00:24:53That's the starter bit.
00:24:54I'm going to take a little bit of this over here as well.
00:24:56This is like the ultimate meal for me.
00:24:58It's nice, isn't it?
00:25:06You're not saying much.
00:25:07You're just making a lot of noises.
00:25:10Very nice.
00:25:11Happy customer.
00:25:11Right, I'll be treating Natasha to a delicious asparagus and crab tart
00:25:14at the end of the show.
00:25:15And there's a mask glass in a strawberry and passion fruit roulade coming your way a little bit later.
00:25:21But, Jones, again, after the break when Chef Mike Reid will be out here putting his own spin on a
00:25:24classic shepherd's pie.
00:25:26I'm looking forward to that one.
00:25:27It's good, isn't it?
00:25:27It's amazing.
00:25:30That's all right.
00:25:30Happy customer.
00:25:40Welcome back.
00:25:41Now I've got a roulade on the menu for this week's mask glass and we treat my guest Natasha Hamilton
00:25:45to asparagus and crab tart at the end of the show.
00:25:48But first, I'll be joined in the house by top chocolatier, Mark Tilling.
00:25:52The two of us are about to tuck into a dish from a chef who's worked in some of the
00:25:55best restaurants before achieving TV fame in his new home in Australia.
00:25:59It's Mike Reid!
00:26:02A superstar in Oz.
00:26:03So what have you brought with you from Oz?
00:26:06Nothing from Oz today.
00:26:08Not at all.
00:26:08I know.
00:26:08You usually bring in something with you.
00:26:10I know.
00:26:10To be fair, I was going to bring you a little bit of beef, but...
00:26:13Has that custom stopped you?
00:26:14Yeah.
00:26:15So what have you...
00:26:16Mutton!
00:26:17I've got some amazing mutton today.
00:26:19Right.
00:26:20Okay.
00:26:20Good old British mutton.
00:26:22Wow.
00:26:22Which is, to be fair, for me, it's a meat we do not eat enough of now.
00:26:27Yeah.
00:26:28You know?
00:26:29It's...
00:26:29Back when I was growing up, I used to have it all the time.
00:26:32Just in curries and stuff like that, no only, but it's amazing.
00:26:35It's amazing, isn't it?
00:26:36Like, as a long cook, as a slow cook, it's beautiful, it's full of flavour.
00:26:41Like, it's so much, for me, it's better than lamb in terms of flavour-wise, right?
00:26:45Like, it's...
00:26:46You've got to cook it slightly differently, haven't you?
00:26:47Yes, absolutely.
00:26:48Takes longer.
00:26:49Need to break it down.
00:26:50Okay.
00:26:51But, if you do, it's totally worth it.
00:26:54Okay.
00:26:54So what have you...
00:26:55You just put lashings and lashings of Worcester sauce on that?
00:26:57Do you know what?
00:26:58I absolutely...
00:26:59It's great, isn't it?
00:27:00Love was the sauce.
00:27:01Love was the sauce.
00:27:01Yeah.
00:27:02Again, it's one of those British ingredients.
00:27:04I feel like, we don't shout about enough, you know?
00:27:06Yeah, yeah, yeah.
00:27:06Henderson's, if you live in my neck of the woods, you see?
00:27:08Yeah.
00:27:10Start twitching.
00:27:11Right.
00:27:12So this is from this new restaurant idea you've got.
00:27:15Yes.
00:27:15So tell us about this then.
00:27:16So, I opened a chop house and tavern in September last year.
00:27:21Yeah.
00:27:22Which was basically, a mate of mine, Martin Williams, wanted to do a classic...
00:27:29There you go.
00:27:30Yeah.
00:27:30Wanted to do a classic chop house.
00:27:34And, like, really pay homage to, like, the original sort of chop house from the Victorian times.
00:27:39Yeah.
00:27:39So, we worked with a, like, a brand historian, a restaurant historian called Ron Cregan, who's an incredible guy, super
00:27:48knowledgeable.
00:27:49And, ultimately, it's how we used to eat in taverns and chop houses, you know?
00:27:55Like, all about amazing meat.
00:27:57Yeah, that's amazing.
00:27:58Yeah, amazing meat.
00:28:00We use all regenerative and sustainable farmers and producers.
00:28:05Like, it's all about, you know, using the best quality we can.
00:28:10Yeah.
00:28:10And, yeah, it's been a huge success so far.
00:28:13Because you have got the pick of the bunch in Australia, haven't you?
00:28:15You've got amazing meat over there.
00:28:16Absolutely.
00:28:17Australian meat is some of the best in the world.
00:28:19But we've got incredible...
00:28:21So, what took you out to Australia, anyway?
00:28:23I married an Aussie, James.
00:28:24That's...
00:28:27You don't need to say anything else.
00:28:29My beautiful, amazing...
00:28:30Did you get a choice in that?
00:28:34That was a no, was it?
00:28:36Yeah, no.
00:28:37No, my amazing wife, Megan, like, she's incredible, yeah.
00:28:40But, like, from the very beginning, I always knew that she wanted to live out in ours.
00:28:43And I fell in love with Australia straight away, you know?
00:28:46The first time I went out there, which was before I met my wife,
00:28:49Melbourne was a city that I just loved.
00:28:52I've never been.
00:28:53I've never been.
00:28:54The two of us have never been.
00:28:55How?
00:28:56I understand it's 24 hours of your life on a plane.
00:28:59That's exactly that.
00:29:00That's exactly right.
00:29:01That's exactly that.
00:29:05Oh, that's...
00:29:06So, where do you...
00:29:07Where are your places in Aus, then?
00:29:10Where are you...
00:29:10Where's your base?
00:29:11So, Melbourne.
00:29:12Right.
00:29:12Melbourne's my base.
00:29:14To be fair, at the moment in Aus, I'm doing mainly TV.
00:29:18Tell us about the TV, then.
00:29:20Because these shows are massively popular in...
00:29:22Yeah.
00:29:23...in Australia.
00:29:23Yeah.
00:29:24So, I've got a daytime show called Good Chef, Bad Chef.
00:29:27Yeah.
00:29:28Um...
00:29:29Guess which one I am.
00:29:30Yeah.
00:29:31Which is hugely popular.
00:29:33Who's the good one?
00:29:34Yeah.
00:29:36Which is, like, every day at 12 o'clock.
00:29:39It's basically...
00:29:40I cook with two nutritionists and a cook and a doctor of nutrition as well.
00:29:45Right.
00:29:46So, there's two of us on each episode.
00:29:48And, yeah, we do almost 70 episodes a season.
00:29:52Wow.
00:29:53Right, I'm making a little bit of Dutchess potatoes.
00:29:55Yes.
00:29:55You put a bit of egg yolk in here.
00:29:57Once I've warmed it all up with the cream.
00:29:58That's it.
00:29:59White pepper, pinch of salt.
00:30:00That's your Dutchess potatoes.
00:30:02Yeah, it's simple.
00:30:02So, you're making what?
00:30:04What are you doing?
00:30:04Just the mirepoix.
00:30:05So, we're going to take the mutton out now.
00:30:08And then we're going to pop, sauté off this veg and basically make our sauce.
00:30:15But this is just going to, like, nicely slow cook.
00:30:18This all just breaks down as well, doesn't it?
00:30:20Exactly.
00:30:21It will just pull apart, you know?
00:30:23Okay.
00:30:23But mutton is about time.
00:30:26Yeah, just a little bit, please.
00:30:27There you go.
00:30:29And I don't, like, I don't trim off any of the fat on that mutton.
00:30:33Yeah.
00:30:33I'm going to let it all cook down.
00:30:35And then afterwards, we just pull it nicely into the sauce, into the ragu.
00:30:41Yeah.
00:30:43So, egg yolk's going in here.
00:30:46So, Dutchess potatoes used to have to pipe into a little circle, a little nest, didn't
00:30:50you?
00:30:51There's one.
00:30:51So, you're just using this idea for this top.
00:30:53I take it this is the historic part of it then, is it really?
00:30:56This sort of idea?
00:30:57Absolutely.
00:30:58Absolutely.
00:30:59You know, it's, you know, I've got two or three different pies on the menu.
00:31:04They're hugely popular.
00:31:05And for me, I wanted to do something which showcase mutton in a really nice way.
00:31:10So, a little bit of mutton stock.
00:31:12So, I make a stock out of the bones.
00:31:13Yeah.
00:31:14You can use chicken or beef if you wanted to.
00:31:17But yeah, we make a mutton stock in the restaurant.
00:31:20And then just top that up.
00:31:22And then it cooked low and slow.
00:31:23So, is it a big restaurant that you've got in London?
00:31:26Yep.
00:31:27It is.
00:31:28So, it's about 80 seats in Liverpool Street.
00:31:30Right.
00:31:30And the other two are around the same as well.
00:31:32Yeah.
00:31:33So, it's three different locations.
00:31:35You don't do anything by our view, do you?
00:31:37No.
00:31:38Never.
00:31:38So, it's, you know, it's a beautiful site.
00:31:41But I think what I've been most proud about as well is obviously the restaurant's really busy.
00:31:45And everyone's really enjoyed it from day one.
00:31:47But it's becoming a real community.
00:31:50Which is what it used to be.
00:31:52You want the tomatoes in there as well?
00:31:54Yes, please.
00:31:54There you go.
00:31:55In goes the tinned tomatoes.
00:31:56There you go in.
00:31:57Done.
00:32:00Just let that simmer.
00:32:01Yeah.
00:32:03And then we top it up with our stock before we put our mutton in.
00:32:06I think we need a bigger pan, I think, for this.
00:32:08All right.
00:32:09Do you know what?
00:32:09Just looking at this, we haven't planned this a while, have we really?
00:32:12It's going to nestle.
00:32:13It's going to nestle.
00:32:15Nestle?
00:32:19It's certainly nestling.
00:32:20Yeah.
00:32:20Yeah.
00:32:22Well, that's all right.
00:32:22Perfect.
00:32:24And then in the oven.
00:32:26In the oven.
00:32:26Do you want some herbs on the top of it or not?
00:32:29Yes, definitely.
00:32:30There you go.
00:32:31Because I'm intrigued how you build this all up.
00:32:33Because this is a combination, it's not your usual shepherd's pie.
00:32:36No, not at all.
00:32:37Not at all.
00:32:38We've got a couple of little tweaks in there, you know.
00:32:41So this could go in a conventional oven for how long?
00:32:43So you're looking at probably low and slow, so like 130 degrees for four to five hours.
00:32:50I was going to say, get a flight to Australia and back again.
00:32:52It'd be about ready then, won't it, Chief, that one?
00:32:56Absolutely.
00:32:57Okay.
00:32:57So this is our...
00:32:58So tell us about the mixture when it's done, which is this.
00:33:01So when the mix is done, it looks like this.
00:33:04Really, like, really thick, almost really quite rich.
00:33:09The meat naturally pools, but I don't want it stringy.
00:33:12Do you know what I mean?
00:33:12It's one of the things I've had to say to my teams.
00:33:14You don't want it to be, you know, when it's like pulled pork or that sort of texture.
00:33:17Yeah.
00:33:18I still want to bite.
00:33:18I want a bit, nice chunks in there.
00:33:20But the base I'm doing with pastry.
00:33:24Now, again, we make our own in the restaurant, but here, like, to make it easy for everyone
00:33:29at home, we're just going to use some store-bought puff.
00:33:33We just butter around the outside, and then we're going to drape the pastry on the bottom.
00:33:40It's the first time I've ever had puff pastry in a shepherd's pie.
00:33:44Oh, you're going to struggle to go back, mate.
00:33:46Is it?
00:33:47Yeah!
00:33:48It's just the best of both worlds.
00:33:50Yeah.
00:33:50Honestly.
00:33:53That's it.
00:33:54We pop it in, and then we just trim it down.
00:34:00Now, I would say, do you miss Oz?
00:34:01I take it you do, really.
00:34:03Yeah.
00:34:04No, look, I obviously, I travel back and forth quite a bit, so I don't, I'm never away for
00:34:08long enough to miss either side too much.
00:34:11Yeah.
00:34:11But I'm lucky to have the best of both, you know.
00:34:14Well, you've managed to do a success in both, which is great.
00:34:17Well, yeah.
00:34:19Yeah.
00:34:20Oh, yeah.
00:34:21It's, it's, it's, life is full of challenges, but you find a way, eh, James?
00:34:26Yeah.
00:34:26Yeah.
00:34:27All right.
00:34:28So we then top it with our wag, er, ragout.
00:34:31Okay.
00:34:32And you want to pile it all in, don't you?
00:34:34All of it!
00:34:38Look at that.
00:34:40I'll let you do your fancy piping.
00:34:45So that's the, basically, Duchess's present is his egg yolk and white pepper, really.
00:34:49That's, that's the difference in that.
00:34:53And we just keep it nice and simple.
00:34:55Can I just congratulate you on how you've achieved to do that in this colour trousers
00:34:58and top?
00:35:05It's great though.
00:35:06It's one of those comfort foods, isn't it, really?
00:35:07Yeah, yeah, definitely.
00:35:08It's proper comfort food.
00:35:09And that's, that's Chophouse for me.
00:35:11Yeah.
00:35:11Do you know what I mean?
00:35:11I've got a, I've got a saying that we don't do desserts, we do puddings.
00:35:15Yeah.
00:35:16Because it's like proper British food and food that I feel like we almost got embarrassed
00:35:20about or we don't champion enough, you know?
00:35:23Yeah.
00:35:23Like proper trifle.
00:35:25Served in a family-style dish and we just dish it up for you.
00:35:28These chefs, they disappear off to Australia.
00:35:30So, cooking-wise, how long did you give that?
00:35:33Cooking-wise, that's going to take about 25-30 minutes, around 190 degrees.
00:35:37And then, weirdly enough, there we have it.
00:35:39There we go.
00:35:40So, I'll get you a little plate.
00:35:43You can then serve it out of that.
00:35:46There we have it.
00:35:46So, we'll just cut it nice.
00:35:47So, you just want it to rest a bit, a little bit first.
00:35:49Absolutely.
00:35:50Give it at least five, once it's out of the oven, at least five minutes or so to rest.
00:35:56And then you saw how wet the ragu is.
00:35:58It's like, you can have sauce, additional sauce if you want to, but honestly, it's so saucy in the middle.
00:36:06You kind of don't need it.
00:36:07You don't.
00:36:08You don't.
00:36:09Wow.
00:36:13First slice is always a mess.
00:36:17That's proper shepherd's pie.
00:36:19Look at that.
00:36:20They're the best bits, the crunchy bits, aren't they?
00:36:21I know.
00:36:25That looks amazing.
00:36:26So, give us the name of this dish, then.
00:36:28Mutton shepherd's pie.
00:36:29Easy as that.
00:36:30Easy as that.
00:36:30Mike Reed, everybody.
00:36:42Right, I'll let you do the honours.
00:36:43There's a little bit of gravy.
00:36:44Do you want a bit of that on it?
00:36:45Do you want a little bit of sauce?
00:36:46I'll give you a little sauce.
00:36:47I'll give you a spoon.
00:36:48It's your dish, Chef.
00:36:49Oh, give it to me, then.
00:36:50I'll just finish it.
00:36:51It's nice to watch you.
00:36:53Yeah, exactly.
00:36:54There you go.
00:36:55A little sauce over the top.
00:36:57Perfect.
00:36:58Thank you very much.
00:36:59So, this is really interesting with the puff pastry, isn't it?
00:37:03Yeah.
00:37:03And the puff pastry cooks as well, all the way through, you know?
00:37:05Yeah.
00:37:06So, you get that flakiness, that richness from both the puff and then the Dutchess potatoes
00:37:11as well.
00:37:12God, that's so good.
00:37:14Really good.
00:37:15The pastry on the bottom is a revelation.
00:37:16I love that.
00:37:17It's really good.
00:37:18Brilliant dish, that.
00:37:19Mike Reed, everybody.
00:37:21Now, Mark will be blowing our minds with some chocolatey creations coming up a little
00:37:26bit later.
00:37:26He's hidden it in his car.
00:37:28I'll be making an asparagus and crab tart for Natasha Hamilton and all my guests at the
00:37:32end of the show.
00:37:32But join us again after the break where we're sharing a foolproof recipe for a dessert roulade
00:37:37in this week's Little Mass Class.
00:37:39I'll see you after the break.
00:37:48Welcome back.
00:37:49Now, there's still loads more to come from my guest Natasha Hamilton and top chocolatier
00:37:53Mark Tilling will be showing off his skills in the kitchen.
00:37:56That's coming up next.
00:37:57But first, it's time for this week's Mass Class.
00:38:00And as it's the last show before the summer break, sadly, I thought I'd show you how to
00:38:03make a dessert that's perfect for the warmer months ahead.
00:38:07And that's an incredible dessert roulade.
00:38:09So, how to make this?
00:38:11Really simple.
00:38:11We've got in here a classic meringue.
00:38:14So, we've got our egg whites and our egg yolks we need to separate, first of all.
00:38:19So, some people say you use older egg whites.
00:38:21I'm not too sure on that.
00:38:22I like to use fresh eggs, really.
00:38:24Some even, pastry chefs say that you're better off freezing the egg whites as well.
00:38:28That's another thing.
00:38:28But I like to use fresh egg whites.
00:38:31So, they go in there.
00:38:32And we want five of these for this.
00:38:35So, I'm going to do quite a large one.
00:38:36You can see the end product.
00:38:38Watch this over there.
00:38:39So, five egg whites will actually make quite a large meringue over here.
00:38:43So, the most important thing with meringue is you make sure the bowl is really clean.
00:38:48Free of grease is the main thing.
00:38:50So, if there's any little bits of grease in the bowl, that will affect the whipping of the meringue as
00:38:55well.
00:38:56So, separate them nicely.
00:38:58Like that.
00:39:00They're going to go out to one side.
00:39:02And then, all we'll do is we'll crack this on, get this straight away on to go.
00:39:06So, that's going to go on to there.
00:39:08While that's whipping, we can prepare our tray.
00:39:11Because this is the important bit.
00:39:12You get this right.
00:39:13So, you take some greaseproof paper.
00:39:17And I always put the tray on the top of the greaseproof.
00:39:19And you want about an inch all the way around.
00:39:23Probably a little bit longer than an inch.
00:39:24All the way around like that.
00:39:25And we're going to cut this through here.
00:39:31Now, what you're trying to do is prevent any sort of folds in the corners.
00:39:37But it's actually easier than you think.
00:39:39We take just a little bit of butter, first of all.
00:39:42The butter's going to go onto the tray.
00:39:43What this is going to do is make the paper stick to the corners.
00:39:48Otherwise, if you use the spray stuff, even with that, it's nigh on impossible to get this stuck properly.
00:39:53So, a little bit of butter into the corners.
00:39:57And on the base, we'll keep the paper into the tray.
00:40:01Then, we'll lose the tray for one side.
00:40:05And I'm going to take the paper now.
00:40:07And just use your pair of scissors.
00:40:12We're going to cut into each corner.
00:40:15A couple of inches into each corner.
00:40:18There we go.
00:40:21Another one right into these corners.
00:40:25It's a bit awkward when the paper rolls.
00:40:27But turn the paper the other way and it won't roll.
00:40:31Unravel.
00:40:31So, then we take this.
00:40:33You can see the butter's doing its thing.
00:40:36And we can push this into the corners now.
00:40:40And when we put it in, you end up with a nice, neat fold.
00:40:42You can see that in the corner there.
00:40:45It's not creased.
00:40:46Because when it gets creased, another one in there, you see.
00:40:49When it gets creased, the meringue sort of sticks to it.
00:40:51And you end up with a big lump taken out of your meringue when you turn it out.
00:40:55This is not far off now.
00:40:57You can see that's about ready.
00:40:58So, that's your meringue tray done.
00:41:01The meringue bit, I've got some sugar.
00:41:03And, I mean, back when I was training, you were told to fold the last bit in by hand.
00:41:08But we didn't have really good machines like this.
00:41:09So, carefully, carefully.
00:41:13But a constant stream.
00:41:15You pour the sugar in and you'll hear the machine drop down a gear as it gets thicker.
00:41:20There we go.
00:41:23And as the mixture gets thicker, like that, that's when you get your meringue.
00:41:27You don't want to over-whip it at this stage.
00:41:28You want to whip it enough so it mixes in that sugar.
00:41:33But that's your meringue done.
00:41:35So, we can lift this off.
00:41:38And it's got nice, even peaks.
00:41:40That's what you want for this one.
00:41:42You see, you've got those lovely soft peaks that are classic in meringue.
00:41:45As I said, there's various other ways you can add the sugar to this.
00:41:47There's actually a hot meringue which is really good, where you actually take the same amount of sugar on the
00:41:51tray,
00:41:52bake it in the oven, only for about five minutes until it's warm,
00:41:55and add the sugar the same sort of way I've done this.
00:41:58And then it creates a different style of meringue.
00:42:00But it's entirely true.
00:42:01Each meringue is done for different things, really.
00:42:03But this one, I like to make a corn meringue.
00:42:05So, we top our meringue, give it a good mix in the bowl, get it all out.
00:42:14And then we want to spread this sort of evenly.
00:42:18Where's my little spatula gone?
00:42:21There.
00:42:22We're going to spread this evenly into the corners.
00:42:26Now, you want to make sure this is sort of nice and even, as even as you possibly can.
00:42:31But, you know, don't spend too long doing it because this meringue is just going to collapse again.
00:42:35So, you've got a couple of minutes, for sure.
00:42:38But, it doesn't have to be perfect, if that makes sense.
00:42:41It's got to be a perfect shape.
00:42:42So, get it into the corners, certainly into the sides, like that.
00:42:48But don't worry about it getting absolutely perfectly flat.
00:42:52Because this is a meringue relied.
00:42:53It will crack, whereas, as opposed to a normal sort of sponge one,
00:42:57you don't make it so it cracks.
00:42:59That's why you reduce the flour in there.
00:43:02But this is very different.
00:43:03This is much lighter and it will crack.
00:43:05It doesn't matter about that.
00:43:07It's all about the taste when it comes to it.
00:43:10So, you've got that.
00:43:12Take a few almonds.
00:43:14These are not toasted because these are going to toast while they bake.
00:43:17And the cooking for this is quite important.
00:43:19We cook this at two different temperatures.
00:43:20So, the oven is set.
00:43:21It's a fan oven.
00:43:23It's set about 180.
00:43:24And we cook this for ten minutes.
00:43:27You then open the oven door.
00:43:28Allow the oven to cool slightly.
00:43:30Reduce the oven down to 160 and cook it for another ten minutes.
00:43:34So, the first ten minutes will brown the almonds.
00:43:37The second ten minutes will sort of cook the top of it,
00:43:40but keep that inside of it quite soft as well.
00:43:44So, when we roll it all up, like I said, it will crack.
00:43:47Don't worry about that.
00:43:47But it keeps it so we can actually roll it up.
00:43:50Not like a normal meringue, which is quite firm.
00:43:52Meanwhile, we're doing that.
00:43:53We're going to do our filling for this.
00:43:54Now, like I said, you can flavour this with whatever you want.
00:43:56But in season, we've got the beautiful strawberries.
00:44:00I love to put passion fruit in with this.
00:44:02It's just personal preference, but strawberries, just raspberries.
00:44:06You can do what you want.
00:44:07You can even put lemon curd in this as well, or orange curd.
00:44:11If you mix this together so it just starts to whip a little bit,
00:44:14and then you put some lemon curd in it and fold it through,
00:44:16this is another great thing you can do with this.
00:44:18But it all starts to come together quite quickly.
00:44:21So, we're going to whip this up.
00:44:23At the same time, we can prepare our tea towel.
00:44:26Now, as opposed to a normal roulade, where you dampen the tea towel
00:44:31and you put a little bit of sugar on it,
00:44:32so when the sponge goes on it and roll it up,
00:44:34it just helps it not crack in.
00:44:36This, it doesn't really matter.
00:44:38You're going to take your nice little bit of meringue, like this,
00:44:43and in one movement, this is the only tricky bit,
00:44:47the whole thing up on there.
00:44:48And then the paper will just come off.
00:44:52Like I said, don't worry about this.
00:44:54It's supposed to look like that.
00:44:55That's what we want.
00:44:56It's all about the taste of this.
00:44:58So, we're going to whip up the cream.
00:45:00Like I said, I've got some filling over here.
00:45:03I've got beautiful fresh strawberries, passion fruit.
00:45:05If you're buying passion fruit and the skins are smooth,
00:45:08just leave them for about three or four days and the skins will go wrinkly.
00:45:11This is when it's ripe.
00:45:12This is when you eat them.
00:45:14So, generally not when the skins are smooth.
00:45:15So, wait until they're nice and sort of wrinkly like that.
00:45:19Obviously allow this to cool down.
00:45:21Now, this one's to be sort of room temperature,
00:45:22otherwise the cream's just going to split and separate while it's on here.
00:45:26But we're going to whip this up.
00:45:27You want the cream to be sort of stable.
00:45:29This moment in time, this is when I would add a little bit of your flavouring.
00:45:34If you wanted to, vanilla, your lemon curd, that kind of stuff in there.
00:45:39You can actually get passion fruit curd, which would be really good for this one.
00:45:41But we're going to take our cream like this.
00:45:45So, lose that off.
00:45:49And then it's a simple matter of sort of building this up.
00:45:53I'm going to keep the top bit cream for a little garnish.
00:45:55So, I'm going to take some of this cream out and pop it in a piping bag.
00:45:59This is purely optional. You don't have to do this.
00:46:02But we're going to take a touch of the cream like that,
00:46:08and pop it in a piping bag just for the top bit.
00:46:14That's that bit.
00:46:16Now, with this, more is more, all right?
00:46:18With most desserts, more is more anyway.
00:46:20But don't be frightened to put plenty of cream on.
00:46:24When you put the cream on, we can just dab it all over like that.
00:46:31Now, what I tend to do is leave the bottom bit,
00:46:33even when I'm doing like a classic sponge roulette,
00:46:36I leave the bottom bit with no creaming.
00:46:40So, when you roll it all up, that's where it's going to leak out.
00:46:43So, you kind of fill it up enough, but leave an inch on the bottom.
00:46:51So, when I roll it towards me, all the stuff doesn't pile out when you're finished.
00:46:56But we're going to take a bit of that.
00:47:00And then you can use a palette knife, or you can use just a...
00:47:03Like I said, just to be quite generous.
00:47:07But just over the top like that.
00:47:11It doesn't have to be absolutely perfect.
00:47:15And then you can fill it, like I said, with whatever you want, really.
00:47:17I mean, I've got some beautiful passion fruit.
00:47:20We've got some strawberries.
00:47:21So, we'll slice this all up.
00:47:22When you're filling it all up,
00:47:23you can either put whole ones down the middle if you wanted to.
00:47:27I actually like chopping these up and just randomly putting it on,
00:47:31especially with the passion fruit as well.
00:47:34So, slice up the strawberries.
00:47:37There's nothing this time of year.
00:47:39Fruit like this, it's just...
00:47:42It's kind of a variant, I suppose, on a pavlova.
00:47:46But...
00:47:48I think, with the meringue being soft,
00:47:49everybody likes a chewy, soft meringue.
00:47:51And you get that with a pavlova
00:47:53if you're adding things like corn flour
00:47:55or a little bit of white wine vinegar when it cooks.
00:47:58And that will give a chewy meringue.
00:47:59This, you will get that sort of chewy bit.
00:48:02But that's all done on the temperature, really.
00:48:05So, that's the most important bit.
00:48:08So, pop your strawberries all over the top like that.
00:48:15I said more is more, but don't overfill it.
00:48:19Otherwise, it would be a bit of a nightmare to roll up.
00:48:23So, once you've got that,
00:48:25do that.
00:48:26Then I'll take some passion fruit,
00:48:29cut these through the middle,
00:48:31and then use a spoon.
00:48:32You can see, instantly smell that as well.
00:48:36Use a spoon to scoop out
00:48:39the seeds and all that lovely flavour,
00:48:41and we just sprinkle that over the top.
00:48:44Look at that.
00:48:45It is absolutely delicious, this.
00:48:49So, spread it all out.
00:48:51A little bit.
00:48:52Maybe another one.
00:48:53Another couple, why not?
00:48:55At the top.
00:48:58We'll put a few more on the top as well,
00:49:00when we're doing it.
00:49:03But a few bits of that.
00:49:06And then, really, the last bit is the confidence bit.
00:49:09It's rolling it.
00:49:11And you don't want to mess around with it.
00:49:13So, when you start, just go for it.
00:49:17I teach this quite a bit.
00:49:20In the cook school.
00:49:21When you're doing this,
00:49:22there's people just...
00:49:23You've just got to go for it.
00:49:25So, when you start with this,
00:49:27you kind of...
00:49:28It takes practice,
00:49:29but when you start with this,
00:49:30you create tension in the tea towel.
00:49:34So, when you roll it all up,
00:49:35you're almost rolling it like this.
00:49:37You're not rolling it like this,
00:49:39otherwise you won't end up with a roll.
00:49:41You're not rolling it too tight.
00:49:43It's almost, you can see...
00:49:44This is about 45 degrees when I'm doing this.
00:49:47So, you roll it up.
00:49:48And you start this roll,
00:49:50which is this first bit.
00:49:52And then, just confidently,
00:49:54we just keep going.
00:49:58Like that.
00:49:58Keep going and going and going
00:50:00until you get to that stage.
00:50:03Hold it.
00:50:05Then lift it off.
00:50:07You've got a roulade.
00:50:09And then what we can do is,
00:50:10we trim this off.
00:50:12This is for the chefs.
00:50:15Look at that, you've got this filling
00:50:16in there as well.
00:50:18We trim that bit off.
00:50:23That's a bit for the chefs as well.
00:50:24Which is a bit of a shame, really.
00:50:28About that.
00:50:30And then we can lift this off.
00:50:32And again,
00:50:34same confidence when you're doing this.
00:50:36One movement,
00:50:38drag the whole thing up and over.
00:50:41Like that.
00:50:43And you've got your lovely little roulade.
00:50:46To finish this off,
00:50:48we can then grab the remainder of the cream
00:50:51that we had in here.
00:50:53It's a good idea when you're doing this,
00:50:55because you pipe in my nozzles,
00:50:57people don't have these anymore,
00:50:58but they're plastic piping bags.
00:50:59So when you cut this,
00:51:00cut it at an angle.
00:51:01So if you cut it at a 45 degree angle,
00:51:03straight through,
00:51:04it will actually make the shape
00:51:05of a piping nozzle.
00:51:06So when you pipe it,
00:51:09and you pop the point at the bottom,
00:51:11you can then do this over the top.
00:51:17Like that.
00:51:18Keep going, keep going, keep going, keep going.
00:51:21Keep going.
00:51:22There.
00:51:24And then we can use that design
00:51:26to take the smaller strawberries.
00:51:28The larger ones have gone inside.
00:51:31The small ones we can cut
00:51:33these in half.
00:51:36Like that.
00:51:37We can take more passion fruit
00:51:39because we've got the same sort of flavour
00:51:40on the top as what we've got inside.
00:51:42So cut through and just squeeze that
00:51:46over the top.
00:51:49So you've got these lovely seeds
00:51:50and everything else.
00:51:53And sometimes I do this with caramel.
00:51:55You just pour liquid caramel
00:51:57so you get a nice little crunch
00:51:58over the top of that.
00:51:59And then you can take your
00:52:01lovely bits of strawberries
00:52:03which sits on the top of there.
00:52:06In essence,
00:52:07it's a really simple little dessert.
00:52:09But one that looks,
00:52:10I think this time of year,
00:52:11looks absolutely spectacular.
00:52:14You've got
00:52:16some fresh mint
00:52:18that we can put on it as well.
00:52:21Like I said.
00:52:22And you can use whatever fruit you want.
00:52:24I mean, raspberries as well.
00:52:25Another great one to use for this.
00:52:28It's a lot of strawberries,
00:52:29but
00:52:31I think with the passion fruit
00:52:32it just adds a nice little touch as well.
00:52:35But that's where pavlova originated from.
00:52:38The passion fruit.
00:52:41Then take that.
00:52:42A few bits more.
00:52:44A little bit of that.
00:52:45And then finally,
00:52:47dusting of icing sugar
00:52:49over the top.
00:52:53And there we have it.
00:52:55A summer berry roulade.
00:52:57And don't forget,
00:52:58there's always a little bit
00:53:00for the chef at the end of it.
00:53:02What?
00:53:03What?
00:53:05Easy as that.
00:53:10That is delicious.
00:53:11Now, if there's anything you'd like to learn about,
00:53:12a little mask.
00:53:12And do get in touch.
00:53:13We'll see if you're going to help out right here on the show.
00:53:15Now, we'll be cooking asparagus tart
00:53:17apart from my guest Natasha Hamilton
00:53:18in just a bit.
00:53:19But join us again in a couple of minutes
00:53:20when the brilliant chef Mark Tilling
00:53:22will be doing some incredible things
00:53:24with chocolate and popcorn.
00:53:25See you in a few minutes.
00:53:35Welcome back.
00:53:36Now, coming up,
00:53:37I'll be cooking my final dish
00:53:38before the summer break
00:53:39when I make asparagus and crab tart
00:53:42for Natasha Hamilton.
00:53:43But first,
00:53:43I'm here with Mike.
00:53:44I can only just see him.
00:53:46And he's one lucky chef
00:53:47because we're about to be treated
00:53:48to a stunning dessert
00:53:50from one of the best chocolatiers
00:53:51in the business.
00:53:52It's the one and only Mark Tilling.
00:53:53Yay!
00:53:56You see, you upset me
00:53:57when every time you come on the show.
00:53:58Why?
00:53:58It's a bit like when you go to a car meet
00:54:00and an RAF sort of Red Arrows pilot turns up.
00:54:03You feel very inferior.
00:54:05Look at this.
00:54:06What are we doing, Chief?
00:54:07What are we doing?
00:54:08So we're going to...
00:54:08It's all about popcorn today.
00:54:09Is it?
00:54:11As you can see.
00:54:12So we're going to do a popcorn and gold ice cream.
00:54:14OK, so what...
00:54:15First of all, what is this?
00:54:17It's a popcorn cart.
00:54:19This is all chocolate?
00:54:21It's all chocolate.
00:54:21So all white chocolate, yeah.
00:54:22So it's a...
00:54:23All of it?
00:54:24Just, you know, you know what I do,
00:54:25I create something for you every time I come on here.
00:54:28So I can just pick that off and eat it?
00:54:29Yeah, you can just pick it off and eat it.
00:54:31Yeah.
00:54:32It's cool.
00:54:33Don't, don't.
00:54:35Right, so we're going to make our popcorn now.
00:54:37So what are we doing?
00:54:38The ice cream bit and the topping bit first.
00:54:40So we're going to do some popcorn first.
00:54:42Right.
00:54:42So we're going to get a nice caramelised popcorn.
00:54:45So a bit of oil, a bit of popcorn.
00:54:49Not too much because you know what it's like.
00:54:51It's going to go everywhere.
00:54:52Look at all this crew though.
00:54:53Go on.
00:54:54Let's go a little bit more.
00:54:55So let's get the lid on.
00:54:56OK.
00:54:57Did you turn the heat on?
00:54:57Yes, it's on.
00:54:58There you go.
00:54:59That's that one.
00:54:59So we're going to make popcorn get that popped
00:55:01and we're going to do a little bit of caramel in there as well.
00:55:04So this is a straight caramel sauce.
00:55:05I'll get this one in this one.
00:55:07OK.
00:55:07OK.
00:55:08And you want me to roll some of it in the popcorn into here.
00:55:12Yeah, so we get some of that nicely coated in the caramel.
00:55:15Right.
00:55:15I'll take over this bit, yeah.
00:55:17This is the caramel bit.
00:55:17So to make the cups, it's so easy.
00:55:19Like, OK, the...
00:55:22Yeah, yeah, yeah.
00:55:23The tempering bit is probably a little bit more to get used to,
00:55:25but literally, a paper cut.
00:55:27Nice and easy.
00:55:28Nice surface to work with.
00:55:31So once you've got your tempered chocolate,
00:55:32you're just literally going to fill them up.
00:55:36And then...
00:55:36These are just paper cups?
00:55:38Just paper cups, yeah.
00:55:39And then just go all the way around the edge
00:55:41so you get it right to the edge.
00:55:43And then when you've got it nearly to the edge,
00:55:45you're going to turn it upside down.
00:55:47You're going to give it a little tap
00:55:48so you can get all that chocolate out
00:55:49so you get nice, thin shell to it.
00:55:52And then just let it drip a little bit.
00:55:54Isn't white chocolate even harder to temper?
00:55:57People say that, but actually it's not.
00:55:59And it's a good chocolate to work with.
00:56:00You add loads of lovely flavours to it.
00:56:02It's great for summer.
00:56:03Adding strawberries, things like that.
00:56:05Strawberry powder and all that to it.
00:56:06It's great.
00:56:08Again, so just round it.
00:56:09This is the reason why you left me with this bit,
00:56:11to do this one.
00:56:12Yeah, exactly.
00:56:14Spitting at me everywhere.
00:56:18You'll look good on TV though.
00:56:19So once they're done, and again...
00:56:21See what I mean?
00:56:21It just leaves you to it.
00:56:23You look very scary when he turns up.
00:56:25Yeah, exactly.
00:56:27So they literally will pop out.
00:56:29So just call them in the fridge
00:56:30and they'll literally just come out just like that.
00:56:33I sort of put them on a hot plate
00:56:34just to make them a bit smoother around the edge,
00:56:37but it's up to you if you want to do that.
00:56:39So then when we've got our little cup,
00:56:40we want to put a little design on there.
00:56:41So in...
00:56:44So here I've got some...
00:56:45Can I come over now?
00:56:46Yeah.
00:56:47Are you sure?
00:56:47It's safe.
00:56:48It's safe.
00:56:51Let's get rid of that.
00:56:52There you go.
00:56:53Right, that's your caramel popcorn.
00:56:54Perfect, thank you very much.
00:56:56Right, there we go.
00:56:57That's that one.
00:56:58So I've got some of these little round sponges here
00:57:00and some cocoa butter colours.
00:57:02Yeah.
00:57:03Let's bring these over.
00:57:04So I've just got these luke, sort of warm,
00:57:06so they're nice and liquid.
00:57:08And then what you can do is literally...
00:57:12This is like a day in the life of Mark Tilley, is this?
00:57:15This is just...
00:57:15This is our love about this.
00:57:16It's not what I do every day.
00:57:17I know, but it's one of those where...
00:57:19Every other day.
00:57:19If my kids see this,
00:57:20they're going to expect me to come home and do it with them.
00:57:22Exactly, but what fun that would be.
00:57:25So we're going to take a little bit of the cocoa butter
00:57:27and just cool it down on that plate.
00:57:29And with this, is it...
00:57:30You don't put...
00:57:31What's the secret of this?
00:57:32You don't put liquid colour in it?
00:57:33You don't want water-based?
00:57:34No, no, no, not water.
00:57:35So it's literally a powdered colour.
00:57:36Right.
00:57:37So any, like, cake decorating powder colours.
00:57:39Powdered only.
00:57:40Powder only, yeah.
00:57:41No oils.
00:57:42Powder only.
00:57:43And then just literally cocoa butter.
00:57:45Okay.
00:57:45Melt it down and then...
00:57:47So cool it and then literally
00:57:49you can just sponge it on.
00:57:50Nice.
00:57:53Do you want me to continue to do some of these
00:57:54while you do the other fancy stuff?
00:57:58So just do that all the way round.
00:58:00Got it.
00:58:00Perfect.
00:58:01Got it. I'll do that.
00:58:02A little bit of the green.
00:58:03Meanwhile, tell us about this...
00:58:04What are you going to do this?
00:58:05Ice cream bit now.
00:58:06And then ice cream bit.
00:58:07So there's a bit of orange there as well.
00:58:09Okay.
00:58:09So in here what I've done is
00:58:11I've infused that popcorn.
00:58:12So taking some of that caramelised popcorn,
00:58:14put it into my milk and cream
00:58:15and I've brought it to the boil
00:58:17and then just let it cool down
00:58:19for a couple of hours
00:58:19and that will all infuse into it
00:58:21and give you that really nice flavour.
00:58:23Is that for your ice cream?
00:58:24Yes.
00:58:24Yeah.
00:58:25So then we're going to strain it off
00:58:27because I don't really want
00:58:29the popcorn in there now.
00:58:30I want to get it nice and smooth.
00:58:33I'm already excited for that.
00:58:35And then...
00:58:36So this is popcorn ice cream.
00:58:38Yeah.
00:58:39So then we're going to put that
00:58:40back onto the heat.
00:58:43So you've got all that lovely flavour now,
00:58:45that popcorn.
00:58:46Yeah.
00:58:46And then we're going to grab a bowl
00:58:47and I've got my egg yolks.
00:58:50I've got egg yolks with some popcorn in there.
00:58:53All right, all right.
00:59:00So some brown sugar.
00:59:03Let's get rid of that.
00:59:04To be fair, James,
00:59:06this is how I usually feel
00:59:07when I have to help you, like,
00:59:08make a jam roly-poly thing.
00:59:09Do you know what?
00:59:10This is...
00:59:11We've done it for a long time.
00:59:13We were sort of pastry...
00:59:14Well, you were pastry chef of a hotel
00:59:17just down the road
00:59:17when I was a head chef of a hotel.
00:59:19So we've done it for a long time, you see.
00:59:21Yeah.
00:59:22And then...
00:59:23So I've got a little bit of vanilla in there.
00:59:24A little bit of salt.
00:59:25Take away that little bit of sweetness.
00:59:28And then we're going to pour
00:59:31this onto the egg yolks and sugar.
00:59:35So tell us about your job now,
00:59:37because you're actually doing cookery classes,
00:59:40as in classes...
00:59:41Yeah.
00:59:42And anybody can come and see me.
00:59:44Anybody can come and see me, yeah.
00:59:47No, no.
00:59:47We do classes from beginners.
00:59:50We actually...
00:59:50One of our biggest selling classes
00:59:51is a business school.
00:59:53Right.
00:59:54So we will show people, over a week course,
00:59:57how to start your own chocolate business.
00:59:59That's amazing.
01:00:00Yeah, people love it.
01:00:01And we get all sorts of people.
01:00:03I think the one we remember the most is...
01:00:06It was a lady, she came,
01:00:08we always ask everybody, you know,
01:00:09what do you do for a job
01:00:10or what have you done for a job?
01:00:11She said,
01:00:12I worked for the CIA in America.
01:00:14Came over to be a pastry chef in London
01:00:16and now wants to get into chocolate.
01:00:18And we're like, what?
01:00:19That would do it.
01:00:21That's what she told you.
01:00:23Well, exactly.
01:00:24Exactly.
01:00:25Right, so we've warmed this up.
01:00:27Tell us about this chocolate,
01:00:29because you brought this chocolate the last time.
01:00:31This is amazing.
01:00:31This is the best chocolate ever.
01:00:32This is unbelievable.
01:00:33So this is called Gold
01:00:34and it's a caramelised popcorn...
01:00:37Popcorn.
01:00:38Caramelised chocolate.
01:00:39But it's not flavoured or coloured.
01:00:41It's actually caramelised.
01:00:42So we caramelised 2% of the sugar
01:00:45and caramelised the milk powders that go in there
01:00:46so you get that really nice caramel flavour to it.
01:00:48And when you make chocolate,
01:00:50it ends up with that.
01:00:50Yeah.
01:00:51That's beautiful.
01:00:52So it's like a white chocolate,
01:00:54but it has all that caramelised flavour in there.
01:00:57So what's it like doing...
01:00:58You know, you've done the World Chocolate Masters.
01:01:00We've seen Creme de la Creme
01:01:01and this is a different level.
01:01:03What's that like doing that?
01:01:06What is it...
01:01:07Do you have to do stuff like this?
01:01:09Do you have to...
01:01:10In all competitions, yeah.
01:01:11There's always like a showpiece or something like that.
01:01:13You've got to do...
01:01:14How far would this get you in the fire?
01:01:16Because I've seen some of the...
01:01:17Oh, not that far.
01:01:17I've seen some of the stuff you produce.
01:01:19It's pretty insane,
01:01:21some of the stuff you used to produce.
01:01:22Yeah, I mean...
01:01:24Showpieces are my favourite thing to do.
01:01:25Like, I love creating something with showpieces,
01:01:28you know, with chocolate,
01:01:29in all different aspects.
01:01:31Just trying to think what I did...
01:01:33So one of the themes was haute couture,
01:01:34so it was all about fashion and design.
01:01:36So I sculpted a French sort of haute couture studio.
01:01:41So I had the floorboards, I had the dresser,
01:01:43I had the fabric flowing,
01:01:45scissors coming out the top and...
01:01:47How many hours?
01:01:48Oh, too many.
01:01:50Back 20 minutes.
01:01:51Loads, loads, loads.
01:01:52Walking apart, that, isn't it, Matt?
01:01:54One more thing.
01:01:55We're going to do a caramel sauce.
01:01:57And it's literally sugar,
01:02:01a lot of butter.
01:02:04There you go.
01:02:04And some cream.
01:02:07Bit of vanilla.
01:02:08And some vanilla.
01:02:08And then, interestingly enough,
01:02:09I get the salt bit,
01:02:11but you're putting salt and pepper in it.
01:02:12And pepper, yeah.
01:02:13It's just a really interesting combination
01:02:16that actually work.
01:02:17You're in the presence of Hampshire's Willy Wonka.
01:02:21That's what you are.
01:02:22It's amazing how, you know,
01:02:24we're now experimenting more
01:02:26with savoury flavours in chocolate.
01:02:29I did a chocolate the other day,
01:02:30blue cheese.
01:02:32And it's so smooth.
01:02:33Again, using white chocolate
01:02:34because white chocolate and blue cheese
01:02:36go really well together.
01:02:37And that ruby chocolate
01:02:37goes really well with blue cheese.
01:02:39So once you boil that up,
01:02:40this is what we've got in this.
01:02:41Yeah, so boil it up
01:02:41and then you've got a lovely
01:02:42little caramel sauce
01:02:45and then we're ready to...
01:02:46And this, by the way, is all chocolate.
01:02:48You can eat on this.
01:02:49You can eat the whole thing.
01:02:50The whole thing.
01:02:52By tomorrow.
01:02:54Right, in the freezer
01:02:55we've got the ice cream.
01:02:56You've got your ice cream
01:02:57and we've got our little cups here.
01:02:59So let's just bring some of these over.
01:03:02Notice how you're not using my two.
01:03:04Yeah, he literally leaned over.
01:03:05I thought you actually
01:03:06bypassed the ones that I made there.
01:03:09That hurt.
01:03:11No, don't start using mine.
01:03:14Let's just move them around.
01:03:17OK, so we've got...
01:03:18Let's pull that off.
01:03:20So that's the sauce that we've got here.
01:03:22That's the sauce.
01:03:22So we've got the lovely
01:03:24popcorn ice cream.
01:03:26And then I've got some...
01:03:28Do you know what you're doing?
01:03:28I'm going to go over here.
01:03:30No!
01:03:32I hope you use one of your cups.
01:03:34You do not.
01:03:35No, I've used one of yours.
01:03:37It looks better.
01:03:38And then just to finish that,
01:03:40we've got some Goldie.
01:03:41So like a brownie.
01:03:42That's very...
01:03:44But we could...
01:03:47But it's made with the gold chocolate again.
01:03:49So, and it's got a few dark chocolate chips in there.
01:03:54We've got some pecans.
01:03:56Just to give you a nice little sundae.
01:03:58Just quietly build mine in the corner.
01:04:00I was going to say, James,
01:04:01at some point you've got to tap.
01:04:03I just...
01:04:03All right, all right.
01:04:05Don't use that as well.
01:04:06Another one.
01:04:07Little bit more ice cream.
01:04:11These are amazing.
01:04:12What are them?
01:04:13They're little crispels.
01:04:14So they're little gold chocolate again.
01:04:16You can see there's a theme here with the gold chocolate.
01:04:18And then with a little cereal piece in the middle.
01:04:21And they're like panned in a panning machine.
01:04:23Incredible, aren't they?
01:04:24Just really thought you had the best job in the world.
01:04:27Then we can finish with a few...
01:04:31Crisp pearls.
01:04:33Well, the idea is you build this as popcorn buckets.
01:04:36Popcorn buckets.
01:04:37Got you.
01:04:37Got your way of thinking.
01:04:40A few more pecans.
01:04:41Pecans are great.
01:04:42Like, it's the next nut.
01:04:44It's all about pistachios now.
01:04:45It's all about pecan.
01:04:47What have you...
01:04:51It's all right, that.
01:04:52Little bit of sauce.
01:04:57Then we can finish with a little bit of popcorn
01:04:59on the top.
01:05:02This is great for summer.
01:05:05Oh, yeah.
01:05:06It'd be brilliant doing that in the summer.
01:05:07Yeah.
01:05:0835 degrees doing chocolate.
01:05:11People will be cursing you big time.
01:05:12They're brilliant at that, yeah.
01:05:13It's brilliant at that.
01:05:14So, give us the name of this dish, then.
01:05:15So, this is a popcorn caramel sundae
01:05:19with gold chocolate and popcorn flavoured ice cream.
01:05:22Amazing.
01:05:22Matt Tilling, everybody.
01:05:37I see what he's done here, mate.
01:05:39Basically, he's put the ice cream right underneath.
01:05:41So, you've got to eat everything before you get to the ice cream.
01:05:44But there you go.
01:05:46Can I have a spoon there?
01:05:47Yeah, yeah.
01:05:48Go on, then.
01:05:49Dive into this as well.
01:05:50So, there's one for you.
01:05:51Perfect.
01:05:52This looks epic.
01:05:53We're going to go straight into the ice cream.
01:06:05This is Chef Chisicop.
01:06:08I'm dissecting it with each bite and all I can find is perfection.
01:06:11It's amazing.
01:06:12It's good, isn't it?
01:06:13It's delicious.
01:06:14Mmm.
01:06:16The texture.
01:06:16Sure.
01:06:19It is amazing how that tastes, a popcorn, with just infusing just...
01:06:24Yeah.
01:06:24How much you can infuse into it, yeah.
01:06:26Mm-hmm.
01:06:26Yeah.
01:06:27Giving you a little bit of thyme cover for hours.
01:06:28It's good.
01:06:29Absolutely delicious, as always.
01:06:30The brilliant.
01:06:31Mark Tilling, everybody.
01:06:33Well done.
01:06:35How good was that?
01:06:36Right, we've still got time for one more final call,
01:06:38so join me after the break when we're serving up an asparagus and crab tart
01:06:41for my guest Natasha Hamilton.
01:06:43I'll see you in a few minutes.
01:06:44This is spectacular.
01:06:45It really, really is.
01:06:47Outstanding.
01:06:55Welcome back, now, to the last part of the show.
01:06:57I'm joined in the kitchen by Mike, Mark and, of course, the amazing Natasha Hamilton.
01:07:04You polished off that steak earlier.
01:07:05That's all gone.
01:07:06Well, it's good food.
01:07:08Well, it's all right.
01:07:09We've managed to polish off everything, I think, today,
01:07:11so I think this one we'll finish off in something hopefully a little bit lighter.
01:07:14Yeah.
01:07:15We're going to make this, and this is not quite finished yet,
01:07:17but there's a way we're going to finish this.
01:07:19This is a crab and asparagus tart, or a quiche, all right, which I love quiche.
01:07:23I love a quiche.
01:07:44Very simply, to turn this into a tartlet, you've got to do this quite confidently.
01:07:49I think that's the key to it.
01:07:50So, what you want to do is use a cold service.
01:07:53So, most people try and do this on a wooden board, and it's too warm.
01:07:57As you know, with chocolate, it's got to be nice, it'll be cold.
01:08:00It's got to be nice, it'll be cold.
01:08:00It's got to be the right temperature, hasn't it?
01:08:02Otherwise, it gives another chef an excuse to, it doesn't work.
01:08:05Well...
01:08:06You know it's true, Mike, you know it's true.
01:08:08So, a little bit of butter on here.
01:08:11The butter, this is a non-stick mould anyway.
01:08:13Can we still put the butter on it?
01:08:14I tend to use softened butter, not melted butter,
01:08:16because the melted butter sticks to the bottom,
01:08:17you end up with soggy pastry.
01:08:19That's my sort of way of doing it.
01:08:20Then we take the flour.
01:08:22So, flour and roll this all out.
01:08:24Now, we were talking earlier about you're back in the game,
01:08:27but this time, you're back in the game with your own record label.
01:08:29I am.
01:08:30This is seriously back in the game now.
01:08:34It is, but what better way to do it than on my own terms?
01:08:38Yeah.
01:08:39As I said earlier, it's been an...
01:08:41I've had a privilege of a career, but to be able to do what I want to do
01:08:47and do it my way without the pressure is great.
01:08:50You said you had privilege, but you worked hard at it.
01:08:53Was it?
01:08:53The three of you worked really hard at it.
01:08:55You travelled all over the world, you know, and it's not...
01:08:56You know, that's not given to you in that game as well, is it?
01:08:59Oh, we worked our bottoms off.
01:09:02And do you know what I didn't realise until watching the Girl Bands documentary recently?
01:09:06Yeah.
01:09:06That the Spice Girls were only together for two years.
01:09:09Yeah.
01:09:09Really?
01:09:09Really?
01:09:10Can you believe that?
01:09:11And the kittens...
01:09:12It was like a lifetime.
01:09:12I know, it did.
01:09:13I mean, they achieved incredible things in that two years.
01:09:16But we were on the road for five.
01:09:18Oh, yeah.
01:09:19And it does take its toll.
01:09:20You know, you don't have any time to yourself.
01:09:22You've basically got other people telling you what to do, where to be.
01:09:26What were the highlights for you?
01:09:28Because you must look back and there must have been times where you were,
01:09:31you know, dare I say, private jetting around and bits of...
01:09:34There must have been highlights where you look back and go,
01:09:35Yeah, this is pretty cool.
01:09:38I mean, I'm just like a girl from inner city Liverpool on a private jet.
01:09:43With me mum sipping champagne and eating canapes.
01:09:46So, you know, things like that were just crazy.
01:09:49And I'm so grateful that I got to experience that with the girls.
01:09:53And like with my mum and at the time Liz's mum was there, it was just wild.
01:09:57And we were on our way to Cannes, you know, just a hobnob.
01:10:01As you do.
01:10:02So, things like that even now.
01:10:04I've been on holiday and walked past, you know, the hotel in Cannes and go,
01:10:08I flew the, I came here many moons ago.
01:10:12But look, we've got our little tartlet over here.
01:10:14And then this, we take some catering cling film for this one.
01:10:17You can use greasement paper.
01:10:18And then you line this.
01:10:20A lot of chefs will use these.
01:10:22I use it all the time.
01:10:23Yeah, but it's got to be the catering stuff as well.
01:10:25Not the food wrap stuff.
01:10:26So, the proper stuff.
01:10:27You line it like that.
01:10:29And then rather than baking beans,
01:10:30which is probably about 80 quid of the baking beans in here,
01:10:32we use flour.
01:10:34And we can reuse this flour.
01:10:35Not for cakes and bits and pieces.
01:10:37You reuse it for this same thing again.
01:10:39So, you just put it in a container and reuse it.
01:10:41It sort of goes hard, doesn't it?
01:10:42So, you can literally just pop it back in the next one.
01:10:44Yeah, pass it to a sieve or whatever you want.
01:10:45Or put it in a blender.
01:10:47It'll break it back down again.
01:10:48Don't start using it for your granny's cake.
01:10:50It doesn't work.
01:10:52So, yeah.
01:10:52So, once it's done its job, you use it for this.
01:10:54And then pop it in the oven.
01:10:55Bake it blind, 170 degrees.
01:10:57And we've got one over there.
01:10:59The minute you take this out, brush it with egg.
01:11:01And that will fill in any holes that is in there.
01:11:03It doesn't fill in any massive great holes.
01:11:07That was for Will, our director, that made this last time.
01:11:10And there was a hole the size of an egg in there.
01:11:12It's not going to fill that in.
01:11:13But you need...
01:11:14It just fills in any little small holes.
01:11:15Yeah.
01:11:15Because you're about to put liquid filling in this.
01:11:17And it will go everywhere if you're not too sure.
01:11:20So, meanwhile, Chefy's over here.
01:11:21We've got our little bit of shallots,
01:11:23which I'm cooking away nicely, which is fine.
01:11:25We're going to use that as a little base for our tart.
01:11:29That's going to go in there.
01:11:29I'll leave this on there to cool down slightly,
01:11:31but that's going to go in there.
01:11:33And you're going to do a nice little dressing to go with this.
01:11:36French dressing.
01:11:37Classic mustard vinegar.
01:11:39Veg oil, not olive oil.
01:11:41And a bit of water.
01:11:42Salt and pepper.
01:11:43Why veg oil and not olives?
01:11:45Because French dressing is always done with veg oil.
01:11:48Yeah.
01:11:48And it's the veg oil and white wine vinegar.
01:11:51That's the stuff.
01:11:51And that's it.
01:11:52And then you mix this.
01:11:53So, it's four whole eggs, four egg whites.
01:11:55And it's going to make a little, well,
01:11:57the mixture for your central part of this sort of flan as well
01:12:01that we've got in here.
01:12:01So, tell us about what you're doing at the moment,
01:12:03because you're about to, you're releasing your new EP.
01:12:07This is something new for you,
01:12:08because you've been involved in the entire process.
01:12:11Not only have you got your own business with doing this,
01:12:13but not only this, you're writing the whole thing yourself,
01:12:15you're producing it, everything.
01:12:16Yeah.
01:12:18It's been an amazing creative process, actually.
01:12:21And I went in there with no expectations.
01:12:23I feel like, because I've had such a long time out of the industry,
01:12:27I could just come back and be like,
01:12:29I'm going to do whatever I want to do, really.
01:12:31Yeah.
01:12:31And it's been nice to experiment.
01:12:34Super proud of what I've done thus far.
01:12:38Yeah.
01:12:39But I'm learning something new every day,
01:12:42and that's what I love.
01:12:43Yeah, yeah.
01:12:43Yeah.
01:12:43That's perfect.
01:12:44Right, well, I'm going to get Chefy to sort of,
01:12:46I'm going to build this up
01:12:47while you're going to start to pick these leaves,
01:12:48if you can, from here as well.
01:12:49Yeah, sure.
01:12:50So I'm going to start to assemble this
01:12:51and show what it's all about.
01:12:53The salad for this, I'm going to bring this over to Mike over here.
01:12:56This is frisee, or lollo rosso, they call it.
01:12:58It's an amazing salad,
01:12:59and the central parts of the salad are beautiful and bitter.
01:13:03Sounds really daft, but these are the nice,
01:13:05the prize bits, the white bits.
01:13:06And we've got the Italian ridicule there,
01:13:08and all that kind of stuff.
01:13:09But what we've got over here,
01:13:10is we're just going to make our mixture.
01:13:12Now, you can do this with all cream,
01:13:14you can do this with just milk if you want,
01:13:16but I use a combination of egg yolks and whole egg.
01:13:19And if you use a combination of egg yolks and whole egg,
01:13:21it enriches it, but it doesn't set like a thick quiche,
01:13:26if that makes sense.
01:13:26Yeah.
01:13:27I think quiches, if they're too eggy is one,
01:13:30if you put it in the fridge it's ruined,
01:13:32because it sets,
01:13:33I think they want to be at room temperature.
01:13:35Yeah.
01:13:35I think that's why.
01:13:36So I was up at the crack of door making you this.
01:13:39So that goes in here.
01:13:39We do appreciate you, James.
01:13:41Well, some people don't, but yes.
01:13:42You're not sure to believe that or not though.
01:13:44I was.
01:13:45Some people don't.
01:13:46Look, we're going to use a combination of this.
01:13:48So I've got brown crab and white crab in here.
01:13:52So brown and white crab.
01:13:53Brown crab gives this amazing flavour.
01:13:55The white crab,
01:13:56you spend whatever leftover budget we've got for this show
01:13:59on the white crab because this is ridiculous at the moment.
01:14:02But it's worth it for you.
01:14:04And then we've got some asparagus.
01:14:07This is where you can just put your asparagus,
01:14:09just randomly, over here.
01:14:12And then for our filling,
01:14:14once you've got to that stage,
01:14:16you can pour half of it on,
01:14:19over the top,
01:14:21leaving a little bit left over,
01:14:23because then what we're going to do is top it with a bit of cheese.
01:14:26Oh, nice.
01:14:27Any cheese?
01:14:27You can put gruyere, emmental,
01:14:29this is a bit of cheddar,
01:14:30light cheddar, not too strong cheddar,
01:14:33over the top.
01:14:34And then if you're unsure about this,
01:14:36you can fill it in the oven,
01:14:38the rest of it,
01:14:39because otherwise you've got to carry it really carefully,
01:14:41but you can pour this over the top.
01:14:43It's like a lemon tart as well, isn't it?
01:14:45It's a bit like a lemon tart.
01:14:46The lemon tart's got to be really thick,
01:14:47really high in filling.
01:14:49And you can see what I mean by filling any holes,
01:14:51that's why that egg wash is really quite important,
01:14:53because if you're doing this and you haven't filled it in,
01:14:55now you start to get a leak outside,
01:14:57then you've got a bit of a problem.
01:14:58A leak, no one wants a leak.
01:15:00Then you've got quite a bit of a problem, sir.
01:15:02Hence Will found out.
01:15:04Then it's about three days to clean your oven afterwards.
01:15:06But this goes in the oven,
01:15:08160 degrees,
01:15:09for about 40 minutes, 45 minutes,
01:15:10and we end up with what we've got on here.
01:15:12All right, this is this one.
01:15:13So that's that.
01:15:15And then to remove our little filling,
01:15:17or pastry from the side,
01:15:18I actually don't trim it until afterwards,
01:15:20because sometimes the pastry can go inside
01:15:21and you don't get it absolutely perfectly full.
01:15:23You just use a knife and you just cut this
01:15:27away from the tartlet like that,
01:15:28not towards it,
01:15:29because otherwise it wrecks the pastry.
01:15:31But you just use the edge of a knife
01:15:34and you're just cutting this
01:15:36against the side of the dish like that.
01:15:40And that's that one.
01:15:42So before I start to finish this off,
01:15:44and you all dive into this,
01:15:45tell us what the new song's called,
01:15:47so people can find it.
01:15:49The new track from my upcoming EP
01:15:51is called White Feather.
01:15:52It's actually the heart of the album,
01:15:55or the EP, I'd say,
01:15:56because it's all about the signs from my grandma.
01:16:00She passed away when I was a little girl,
01:16:02but I get these little signs via White Feathers,
01:16:05and it just felt like the right thing to do
01:16:07to put the song on the EP.
01:16:09Nice.
01:16:09It had to make up.
01:16:10Right, you've got your little salad done.
01:16:11So, right, here we go.
01:16:12So we can then carve this all up.
01:16:15So you can use a little serrated knife
01:16:17just to trim this all up.
01:16:20And then we'll swap it to a normal knife
01:16:21as we go through.
01:16:24Cut it through.
01:16:25And this is where you get this soft quiche.
01:16:28You know when you slice of quiches
01:16:29and it's, you can almost, it's like a brick.
01:16:31You want the jiggle, right?
01:16:32Yeah, you want the jiggle.
01:16:33The jiggle is the right word.
01:16:34I was trying to think of a word.
01:16:36I was thinking many other words
01:16:38and jiggle wasn't part of it.
01:16:39But that's your, it's really nice and soft.
01:16:42That's the key to this one.
01:16:43Yeah.
01:16:43And you can see this is why you use the egg yolks.
01:16:45And I'll show you when you turn it,
01:16:47you'll see it a little bit better.
01:16:49When you turn it and you cut it through,
01:16:51it's all in the jiggle.
01:16:53You are correct there, Mike.
01:16:54Like, quiche is one of my all-time favourites.
01:16:57Like, it was my after-school snack.
01:16:59I remember eating it so vividly as a kid.
01:17:01Yeah.
01:17:01You went to a nice school.
01:17:02I remember eating that.
01:17:03It didn't look like that.
01:17:05Left me scarf for life, the quiche at my school.
01:17:08No offence, sorry, but it did.
01:17:12But I wanted to go to your school if you had quiche like this.
01:17:15Yeah.
01:17:15It wasn't at school.
01:17:16It was on the way home.
01:17:17Oh, my God.
01:17:19Iceland, 99p.
01:17:20Yeah.
01:17:21Put a little bit of that on here,
01:17:23and you've got your nice little salad.
01:17:25So, there we have it.
01:17:26A classic jiggly quiche,
01:17:29just like he had at school, really,
01:17:31you lucky thing.
01:17:32There we have it.
01:17:33Crab and asparagus.
01:17:34Done.
01:17:34Thanks.
01:17:46Right then, guys.
01:17:47Bon appetit.
01:17:49Dive into that.
01:17:51Before we go for our final show,
01:17:52because it's our final show as well,
01:17:54before the summer break,
01:17:55we've got to finish this off with some ice cream.
01:17:58Which one of our guests wants some ice cream?
01:18:00Yes, please.
01:18:01Yes, please.
01:18:02All of you?
01:18:03Yeah.
01:18:03Right.
01:18:04With that, you can have yours first.
01:18:06Do you want a bit of monkey's blood with it?
01:18:07Oh, look at that.
01:18:08There we go.
01:18:08I'll let you finish off our quiche,
01:18:10because I know we've got members of the team
01:18:12that want some as well,
01:18:13so I'll squeeze this over the top.
01:18:15And it leaves me to say thank you very much
01:18:17to all of our guests.
01:18:18We've got Mike Reed, Mark Tilleyn,
01:18:20of course, Natasha Hamilton.
01:18:23As I said, this is the last show
01:18:25before me and the crew head off for the summer break,
01:18:26but we'll see you back here in the autumn.
01:18:28We'll be back with more stunning food,
01:18:30more great chefs,
01:18:31more brilliant celebrity guests as well.
01:18:33Until then, I want to say thank you from all of us here.
01:18:36Have a fantastic summer,
01:18:37and good luck if you're having a flutter at the Derby today.
01:18:40Ice cream on me, Johnny.
01:18:42There you have it, fella.
01:18:43I love it.
01:18:45Have a good summer.
01:18:46Bye for now.
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