Saturday Kitchen S2026E23 H 264 [Full Movie]

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00:00:03Good morning, we've assembled a lineup of culinary stars that shine brighter than the sun to help us celebrate a

00:00:09special anniversary because what the world needs right now is an excuse for a celebration. This is our celebration special

00:00:17kitchen of Saturday Kitchen Live.

00:00:40Well, that went well. Welcome to the show. Now, it's been 20 years since the relaunch of Saturday Kitchen on

00:00:46BBC One when we took over your Saturday mornings. So, it's a great excuse to assemble some of your favourite

00:00:52chefs and stars from the last 20 years.

00:00:54So, brace yourselves. We've got Theo Randall, Andy Oliver, Rick Stein, Ching He Wang and to keep things unpredictable and

00:01:01undoubtedly prove we're alive, Gennaro Cantaldo.

00:01:04And Helen McGinn's on hand to provide liquid refreshment for this stellar lineup.

00:01:10Now, we've chosen to fill our celebrity slots with one of our most popular guests and as SK nerdy superfan,

00:01:17I'm going to leave you to work out which is which, Liz Carr and Chris Stark.

00:01:22Yay!

00:01:26Guy, always, always lovely to have you both here. Are you excited to be here?

00:01:30Yeah. Well, I think we're a bit shell-shocked.

00:01:33Right?

00:01:33Yeah, yeah, because they were like, you've got some of the favourite guests and we were expecting loads of guests,

00:01:37but it's just us.

00:01:38Just you two.

00:01:38So, we feel the pressure.

00:01:40Right?

00:01:40It's a massive honour, but I mean, look at this. This is the Avengers.

00:01:43Yeah.

00:01:44It's like the ageing Avengers.

00:01:46Wow.

00:01:50Good start.

00:01:51Good start.

00:01:52Good start.

00:01:52Yeah, right.

00:01:53It's alright.

00:01:54Let's get up later.

00:01:56I'm a woman with you later.

00:01:58Don't heckle me.

00:01:59I'm the host.

00:02:00Right.

00:02:01Let's find out what's on the menu today.

00:02:03So, Theo, you are the chef who's appeared more times than anyone else on Saturday Kitchen.

00:02:08Wow.

00:02:09This is your 64th appearance.

00:02:12Ridiculous.

00:02:12I feel old.

00:02:13You do feel old.

00:02:15But you don't look it.

00:02:16What have you got for us, Theo?

00:02:17So, I'm making pasta alla scola, which is a classic Italian dish.

00:02:20We've got tally-tally, we've got prawns, we've got mussels, we've got clams, rich tomato sauce with a bit of

00:02:25squid in there and parsley.

00:02:26It's delicious.

00:02:27Beautiful.

00:02:28And, Andy, your recipes are always really, really popular, our viewers, and I suspect this one will go straight to

00:02:34that I must cook sort of department.

00:02:36What have you got for us?

00:02:37I'm making char-grilled chicken thighs with a roasted apricot chilli barbecue butter, fresh salad cream, and deep-fried potato

00:02:46salad.

00:02:47Nice.

00:02:48Very nice.

00:02:49And, Rick, we've obviously come to celebrate without the man who's appeared on every single episode of Saturday Kitchen Live

00:02:55since the relaunch.

00:02:56We love seeing you on our VTs.

00:02:58We also love having you in the studio.

00:03:00What have you got for us, Rick?

00:03:01I'm a bit surprised to realise this is a 30-year-old dish.

00:03:05Wow.

00:03:06Grilled cod with saffron mashed potato and tapenade.

00:03:10Although, in those days, we used to call it saff mash.

00:03:13Saff mash.

00:03:13One cod and saff coming up.

00:03:15Beautiful.

00:03:16Yes, chef.

00:03:16And that was delicious.

00:03:17We love that in rehearsal.

00:03:19So, we wanted to cram in as many chefs as possible today.

00:03:22So, we've asked two of your favourite and longest-running chefs to battle it out to cook the final dish.

00:03:28So, Ching.

00:03:30So, you've made this on Saturday Kitchen on your debut 20 years ago.

00:03:35Oh, my gosh, I'm that old.

00:03:37Yeah.

00:03:37But, I mean, you don't look any different, I have to say.

00:03:39Tell us what you've got, Ching.

00:03:40Oh, bless you.

00:03:41So, I'm doing this citron five-spice beef gravy.

00:03:45It's stir-fried.

00:03:46It's really saucy and comforting.

00:03:48So, yeah, luscious, fresh, vibrant veggies and a bit of rice.

00:03:52So, it's easy.

00:03:54Beautiful.

00:03:54Look forward to that.

00:03:54And, Gennaro, you've been on the show since the beginning as well.

00:03:57Tell us about your debut dish.

00:03:58Yes.

00:03:58This was my first dish I've done on Saturday Kitchen.

00:04:01It's called saltiboca alla romana.

00:04:04Thin slice of a chicken with a fontina pursuit, sage,

00:04:08splash with a little splash of wine, and on a side dish, which you're going to make it,

00:04:13I'll make sure that it's going to be gorget, baked gorget with tomato, pan gratate, parmigian,

00:04:19with saltiboca.

00:04:23Very good at that.

00:04:24Very good at that.

00:04:25So, the choice is yours at home.

00:04:27Would you prefer to see Ching sensation or Szechuan pepper beef,

00:04:30or do you want to end the show and you want it to descend into total chaos

00:04:34and let Gennaro loose in the kitchen?

00:04:36Log on to the Saturday Kitchen website now and view the terms and privacy notices

00:04:39and have your say.

00:04:41Hey, Hells.

00:04:42Hi.

00:04:43I'm very well, thanks.

00:04:44How are you?

00:04:44I'm good.

00:04:45How was Africa?

00:04:46Oh, Namibia was amazing.

00:04:48Yeah?

00:04:48I've been working there for the last two weeks.

00:04:49Oh, very good.

00:04:50See all the animals?

00:04:51So lots of animals.

00:04:52More animals than people, actually.

00:04:53Yeah, that's nice.

00:04:54Preferable, I'd say.

00:04:55It was.

00:04:56There's a lot going on today.

00:04:58There is.

00:04:58You, like, doubled up in drinks?

00:05:00Yes, I've doubled the quantities.

00:05:02It's a celebration.

00:05:02Everyone's thirsty.

00:05:03It's a celebration.

00:05:03Everyone's thirsty.

00:05:04So we've got a lot of wine.

00:05:06We've got some really gorgeous wines.

00:05:07Uh-huh.

00:05:08Two Italians.

00:05:09There's a rose in there as well.

00:05:11Mm-hmm.

00:05:11But they're all, yeah, they're gorgeous.

00:05:13And actually three out of five of them are under a tenner, which is not easy to do nowadays.

00:05:16Oh, go you.

00:05:17Uh, right, it's already a packed menu, but you won't want to miss what I'm making either.

00:05:21It's a combination of my favourite dishes that I've ever cooked on this show.

00:05:24And a lot of viewers have told us it's become their guilty pleasure.

00:05:27It's Capsalon, which basically is a great big pile of dirty fries with Donna kebab meat over the top of

00:05:34it.

00:05:34It's delicious.

00:05:35Uh, right, Theo, should we get this feast started?

00:05:39Let's start.

00:05:39Let's go.

00:05:39You lot have a seat.

00:05:41Okay.

00:05:42Right.

00:05:43Okay, Theo, where do we begin?

00:05:44So we'll start off by making fresh pasta.

00:05:46So I've got 350 grams of Tipo Zero Zero pasta.

00:05:49Flour, sorry.

00:05:50Okay.

00:05:50A little pinch of semolina flour.

00:05:52I've got four egg yolks and two whole eggs.

00:05:55So this is the pasta dough to make the tagliatelle.

00:05:58Uh-huh.

00:05:58And then if you could cook off those mussels and clams.

00:06:04Yep.

00:06:04And just get that pot really pot.

00:06:06And a bit of garlic and a little tomato sauce.

00:06:07So put the eggs in.

00:06:09And then I'm just going to give that a mix.

00:06:14Turn this on.

00:06:15So it's just, you know, I usually make this by hand, but you can make it in a machine very

00:06:19quickly.

00:06:20And then when it gets a bit sort of bread crummy, you can just tell by the texture, just add

00:06:25a bit of water if you need it.

00:06:26I think it needs a little bit of water, so add a little bit of water.

00:06:28Hang it yourself.

00:06:29Just, if you look at that, it's sort of like breadcrumbs.

00:06:32You've been doing it for years.

00:06:33Yeah, I mean, it's like you do it by eye.

00:06:35So Gennaro's quite into the old sort of eggless dough.

00:06:39Yeah, of course.

00:06:40Yeah, I mean, you know, Gennaro's right.

00:06:42I mean, this pasta traditionally, this dish, pasta all escoglio, would normally be baked with spaghetti.

00:06:47It's fantastic indeed.

00:06:49You know, you remind me, you know, to be home.

00:06:51When actually you mentioned the dish, you know, pasta with the clams, with everything else, with the fish inside.

00:07:00Then I'll escoglio, it is a dish, which it comes from where I come from.

00:07:05And the menu version, but your version has tasted already on the rehearsal.

00:07:10It is unbelievable.

00:07:12Oh, bless you.

00:07:13Thank you, thank you.

00:07:14It is unbelievable.

00:07:16I mean, I know you've been cooking, obviously, a long...

00:07:18You all right?

00:07:19Yeah, I'm fine.

00:07:19I'm just catching the tomatoes.

00:07:20Oh, sorry, sorry.

00:07:21Before you burn the garlic.

00:07:22Sorry.

00:07:23OK.

00:07:23So I've got my pasta dough here.

00:07:25I've just wrapped it up in cling film, put it in the fridge for 20 minutes, and then I've just

00:07:29put it through the machine one time.

00:07:30But it's very simple.

00:07:31This is one of the most easiest pastas to do, and people should make your own tagliatelle.

00:07:35I've fully agreed with you.

00:07:36You know, people should make the tagliatelle.

00:07:39One hundred gram of flour mixed all together, you can feed almost two people.

00:07:42Yeah, yeah, but you've got to get all that machine together.

00:07:44You can do it by hand as well, or only that by hand.

00:07:47Well, I don't know.

00:07:48I know, yes, I know.

00:07:49But do you know, what?

00:07:51When actually you get that small machine, it lasts a lifetime.

00:07:55No, it doesn't, because you lose all the bits.

00:07:57All the bits.

00:08:00When you're ready.

00:08:01Yeah, you've picked it up.

00:08:03I've just put the pasta through a couple of times to give it a bit more elasticity, so that gives

00:08:06it a nice sort of taste.

00:08:07When you make bread, you've got to really work the bread, the dough.

00:08:10It's the same thing with pasta.

00:08:11You've got to work the dough so it goes through the machine and becomes much sort of tighter.

00:08:16You're like a dancer, Theo, where he moves with the pasta around the kitchen.

00:08:20Do you know he likes dancing?

00:08:22He likes dancing.

00:08:22You're really into your dancing, aren't you?

00:08:24I love my dancing, yeah.

00:08:25Ah.

00:08:25I should go on strictly then.

00:08:27Do you know, I remember Jay, Jay Banks was telling me he used to do service at Rivergap and then

00:08:31go off.

00:08:31We used to go to the bass clef on a Monday night, Norman Jay, Monday nights.

00:08:34I used to go to the bass clef with Norman Jay.

00:08:36Goodness me, we are.

00:08:37Every Monday night, we would be like in that sort of sweat box with 300 people.

00:08:41That's the best.

00:08:42And the most incredible music.

00:08:43That's the best.

00:08:44What a beautiful colour of this pasta.

00:08:47He is really nice.

00:08:49Well, I've used six egg yolks in this, so it's got quite a rich colour.

00:08:52Fantastic indeed.

00:08:54OK.

00:08:54Oh, they're really nice.

00:08:55Oh, I love it.

00:08:56So when do you use fresh and when do you use dried then?

00:08:59Now, Theo.

00:09:00Oh, I'll give you another minute.

00:09:02If you make an arago bolognese, you have to use it, you know, fresh pasta.

00:09:08But it's an aromance.

00:09:10You know, make fresh pasta is an aromance.

00:09:12You know, it is so good.

00:09:14Especially on a Sunday, you roll it out, you know.

00:09:17How come your Italians are so full of chat?

00:09:21Wonderful chat.

00:09:24Because, because, because Italy, it is an emotions.

00:09:28We work with all emotion and we transfer with the food.

00:09:32There is a celebration on everything we touch.

00:09:35Not because, oh, it doesn't matter, I didn't cook properly.

00:09:37No, it is celebration.

00:09:38You know, that is there.

00:09:40You want to feed, you know, your guests.

00:09:43You want to give your best of it.

00:09:46Sorry I asked you the question, Gennaro.

00:09:49We need to know what they're doing.

00:09:50I'm just making the tagliatelle when you're ready.

00:09:52Just trying to get it ready.

00:09:54OK, so you cut it into...

00:09:55So I cut it into, like, 20 centimetres slices

00:09:58and then I put it through on these machines.

00:10:00They're amazing.

00:10:01Everyone should have one of these machines.

00:10:03Yes!

00:10:05And then they come with a cutter

00:10:06and you just put the sheet of pasta through

00:10:08and out comes the tagliatelle.

00:10:10It's as simple as that.

00:10:11So congratulations.

00:10:12I need to get in there quickly before Gennaro says anything else.

00:10:15Congratulations.

00:10:16You've just released your latest book.

00:10:19This is your...

00:10:20Is it your sixth?

00:10:21My sixth book, yeah.

00:10:22Sixth book.

00:10:22We've got copies of the Italian table.

00:10:23So we have...

00:10:24This is the beautiful Italian table

00:10:26and I really love...

00:10:28The cover of this is quite different from your other ones

00:10:30because all your other books often have, like,

00:10:32a striking image on the front but a graphic

00:10:34rather than a photograph.

00:10:36Yes.

00:10:37But you were very particular about

00:10:39what time this photograph was taken

00:10:41or are they your photographers?

00:10:42Well, I know.

00:10:42So Lizzie Mason, who's the most incredible photographer

00:10:45and she's done my last four books

00:10:47and we went to Italy in Tuscany to do that

00:10:49and she did a light test the night before.

00:10:52Yeah.

00:10:52She said, we need to take this photograph at 5.38.

00:10:55To get that.

00:10:55And that table is actually someone's front door

00:10:57with two ladders

00:10:59and we've suspended the table from ten foot in the air

00:11:01to get that shot

00:11:02and she got that at 5.38.

00:11:05She pressed the button

00:11:055.38.

00:11:06And that's the cover.

00:11:07And it's beautiful.

00:11:08And what I really love about the book

00:11:09is you...

00:11:10It's set out like a menu.

00:11:12So you've got antipasti, primi, secondi.

00:11:15How do I say that?

00:11:17Contorni.

00:11:17Oh, the nibli around.

00:11:19You know, everything extra.

00:11:20Oh, like side dishes?

00:11:21Yes.

00:11:21Ah, okay.

00:11:22And then dolce pudding.

00:11:24Oh, I love dolce.

00:11:24And this one here is the one that...

00:11:27Oh, oh, that was great.

00:11:28That was sad.

00:11:29We had...

00:11:30I just love this one.

00:11:32What's it called?

00:11:33Is it?

00:11:33It's called...

00:11:34You do it.

00:11:34You do the honors.

00:11:35It is so...

00:11:37Saracarpitina.

00:11:39Saracarpitina.

00:11:40Saracarpitina.

00:11:40That's beautiful.

00:11:42Torta.

00:11:43Guanciale, you know, in the carbonara?

00:11:46Sorry?

00:11:47Guanciale in the carbonara.

00:11:49How long...

00:11:49It used to be just pancetta.

00:11:52Yeah.

00:11:53Now everybody's talking guanciale, which is what?

00:11:56Pig's cheek?

00:11:56I think people have become much more educated about Italian food,

00:11:58and they know about regions of Italian food,

00:12:00and I think now you can get incredible ingredients,

00:12:02and that's why you traditionally use guanciale,

00:12:05because it's got more fat.

00:12:06Yeah.

00:12:06If you cook the pasta with the fat,

00:12:08you get that lovely flavour.

00:12:09Oh, yeah.

00:12:09So pancetta's great.

00:12:10You can use pancetta,

00:12:11but guanciale is even better.

00:12:12Yeah.

00:12:13More flavour.

00:12:14It is that lovely guanciale.

00:12:15Surely, I remember at the beginning, you know,

00:12:17there was no guanciale, no pancetta,

00:12:19it was a bacon.

00:12:20Yeah, yeah.

00:12:21Okay, nothing else.

00:12:22And cream.

00:12:23And cream.

00:12:24And cream.

00:12:25No, no, no, no!

00:12:26After the perfect carbonara, it's quite easy.

00:12:30It's a yoke of eggs,

00:12:31put a bit of water inside,

00:12:32you mix and everything,

00:12:34you have the guanciale full-fried up,

00:12:37the pasta goes inside,

00:12:38you remove it,

00:12:39and then you put your egg inside with the cheese.

00:12:43No cream.

00:12:44No cream.

00:12:45No cream.

00:12:45I can't believe you went there.

00:12:47I think with Gennaro,

00:12:49it's like a clockwork motion.

00:12:50Yeah.

00:12:53Are you excited?

00:12:54All right, carry on.

00:12:56Wasn't this chatty in rehearsal, was it?

00:12:59Wow.

00:13:00Okay, so...

00:13:00Okay, where are we at?

00:13:01So we put, I put the,

00:13:02we made the tomato sauce,

00:13:03a bit of garlic,

00:13:04added the tomato passata.

00:13:05Yep.

00:13:05You cook the mussels off from the clams

00:13:07with a bit of white wine.

00:13:08Yep.

00:13:08We put the white,

00:13:09the flavour of this pasta,

00:13:11the dish comes from the,

00:13:11the juice from the mussels,

00:13:13and then I added the squid,

00:13:15which I just chopped up,

00:13:16sliced, and the prawns cut in half,

00:13:18and you throw it in raw,

00:13:19so it just poaches in with that lovely

00:13:21juice from all the,

00:13:22the cooking juices.

00:13:23Can we, can we just have a look at this?

00:13:24So, a lot of chefs do this,

00:13:26and there's a reason,

00:13:27can you see that, Tom?

00:13:28See that muck that comes out?

00:13:30That's the, well, the grit, isn't it?

00:13:31Yeah.

00:13:32That you stop getting in that sauce,

00:13:33so that's, er, just an old J-Club,

00:13:35it's perfect for this.

00:13:35Yeah, it's, there's nothing worse

00:13:36than being able to grit.

00:13:38Er, well, it'd ruin the whole dish.

00:13:39Yeah.

00:13:40Erm, right.

00:13:42Don't forget,

00:13:43if you want to make, er,

00:13:44Theo's, er, tagliatelle at home,

00:13:45you can find the recipe at bbc.co.uk

00:13:47or scan the QR code

00:13:49and it'll take you straight to this dish.

00:13:51Er, Andy, anything caught your eye?

00:13:52I'm, I'm actually obsessing it with this pappadelli

00:13:55with slow-cooked duck and chestnuts.

00:13:57Oh.

00:13:57And I've just realised that you first made it

00:13:59on Saturday Kitchen, it says here.

00:14:01That's right.

00:14:02And Matt said it was the best thing you'd eaten all year.

00:14:05Oh, bless him, that's...

00:14:05And it was in December.

00:14:06...quoting the book.

00:14:07That is, I remember eating that,

00:14:09that is one of my favourite dishes.

00:14:10It looks beautiful.

00:14:10Also, can I say,

00:14:12while I can get a word in edgeways,

00:14:13that is, I think that is a beautiful book.

00:14:15I think that is one of your finest books.

00:14:17It's very old-fashioned.

00:14:19It's very old-fashioned.

00:14:19Yeah.

00:14:19When you look at it,

00:14:20the, the shots are beautiful,

00:14:22and it's, it's kind of, it's a proper kind of,

00:14:24it's a book you can eat from,

00:14:25but it's also a coffee table book.

00:14:27It's kind of escapism.

00:14:28Thank you so much.

00:14:29You're very welcome.

00:14:30It's, it's been such a joy to do.

00:14:34And, you know.

00:14:37And cooking anyway.

00:14:39It was real, real joy to do.

00:14:41And, you know, the, the whole team,

00:14:43it's a team behind a cookbook.

00:14:44There's so many people involved,

00:14:45but it was just such a joy to do.

00:14:47It's a lovely book.

00:14:47Right, serve it up, kid.

00:14:48Okay.

00:14:49Let's have it.

00:14:50So, toss that pasta,

00:14:51get all that starch in with that lovely sauce

00:14:53to thicken the sauce.

00:14:55I can smell it from me.

00:14:56Yeah.

00:14:56Oh my God.

00:14:57It's incredible.

00:14:58Okay.

00:14:58Really good.

00:14:59And then we put our pasta in.

00:15:03Wow.

00:15:03Lots of that lovely juice from the mussels,

00:15:05the clams, the squid.

00:15:06With this, with this aroma,

00:15:08the smell,

00:15:08I feel like having a mouth because.

00:15:12Oh.

00:15:12Look at that.

00:15:13Again, but you're cooking,

00:15:14it's, it's so simple,

00:15:15but the ingredients are so beautiful,

00:15:17and the finished product is wonderful.

00:15:20Right, bit of oil.

00:15:21Bit of oil on top.

00:15:22Yeah.

00:15:22What's it called here?

00:15:23It's called pasta alloscoglio,

00:15:24with tagliatelle,

00:15:25with prawns, mussels, clams.

00:15:26Tomorrow.

00:15:27Beautiful.

00:15:28Wonderful.

00:15:32Right.

00:15:33Incoming.

00:15:33So, Liz, Chris,

00:15:35Chris, you're going to have to eat this on your lap

00:15:37or something.

00:15:37What do I do?

00:15:38Do I sit on Rick's lap here?

00:15:39I mean, if that's your thing.

00:15:41Oh, sorry.

00:15:42Just put your face back on me.

00:15:43There we go.

00:15:44Cheers.

00:15:44Oh, gosh.

00:15:45Cheers.

00:15:46Right, health.

00:15:46Okay, so we've gone for,

00:15:48this is the Settosoli Vermentino

00:15:50from Tesco,

00:15:52825.

00:15:53It was.

00:15:53And this is one of your favourite grape varieties,

00:15:56Theo, isn't it?

00:15:57It certainly is.

00:15:58We love this grape variety.

00:16:00It's quite underrated,

00:16:02mostly kind of Liguria and down from there,

00:16:04but this one's actually from Sicily,

00:16:05and the beauty of Vermentino

00:16:08is it kind of brings together

00:16:10a subtle Sauvignon flavour,

00:16:13aroma,

00:16:14and a kind of understated Chardonnay flavour,

00:16:17so you get the best of both worlds.

00:16:18Delicious.

00:16:18In one glass.

00:16:20Really lovely,

00:16:20fresh and bright,

00:16:21and obviously Italian.

00:16:22It's delicious.

00:16:22It needs an ice cube.

00:16:23Perfect.

00:16:24Mine's really nice and cold.

00:16:25So is mine.

00:16:26Yeah.

00:16:26It's a bit warmer here.

00:16:28I'm sorry.

00:16:28Anyway, that was wonderful.

00:16:3064th appearance.

00:16:31Congratulations.

00:16:32How's the food?

00:16:33It's unbelievable.

00:16:34Yeah.

00:16:34I've had an amazing seafood pasta

00:16:36at your restaurant.

00:16:38This pasta is the greatest I've ever had.

00:16:41Oh, thank you.

00:16:41Rick.

00:16:42Wow.

00:16:43That was nicer than you took it back.

00:16:45I've actually been so potent than that.

00:16:47Wow.

00:16:48How is it, Les?

00:16:49Have you had a chance to try that?

00:16:50It's absolutely yummy.

00:16:51Oh, it's gorgeous.

00:16:52Absolutely.

00:16:52And I'm just pleased that the pasta was handmade.

00:16:56Right.

00:16:57It's the only way.

00:16:58It's the only way.

00:17:00Don't forget you're in charge of which legends dish

00:17:02gets cooked at the end of the show,

00:17:04but will you go for Ching Sichuan pepper beef stir-fry

00:17:06with five-spice gravy

00:17:09or do you prefer Gennaro's chicken saltimbocca

00:17:11with courgettes and tomatoes?

00:17:12The choice is yours.

00:17:13Log on to the website now.

00:17:15And have your say.

00:17:16Right.

00:17:16So as we've mentioned many times on the show,

00:17:19Rick here is the only chef to have appeared

00:17:21on every single episode of this show since 2006.

00:17:25Rick, obviously we're lucky to have you in the studio today,

00:17:29but we still need to fill the old VT slot.

00:17:32So we asked you to pick this clip.

00:17:36So tell us what you've picked.

00:17:38Well, I picked an early day of me in the kitchen

00:17:41at the seafood in Padstow,

00:17:42and the thing I like about it is it is so busy

00:17:45and I'm under so much pressure.

00:17:47And if I swear a little bit, I hope the BBC will forgive me

00:17:51because it was 30 years ago.

00:17:53Sorry, we bleeped it all out.

00:17:55Anyway, this is from 1997.

00:17:56Take a look at this.

00:18:03How's it going, Steve?

00:18:06What?

00:18:07It's only three grill on five and six now then, Steve.

00:18:30You've got a supermarket for 13.

00:18:32Two steak and one medium well done steak, yeah?

00:18:37Right.

00:18:38I just wanted to tell you why I think it's such a good idea

00:18:40we're doing another programme.

00:18:42A little bit sort of balled up here

00:18:44because we're very, very busy.

00:18:45The adrenaline's going like crazy.

00:18:48The thing is that loads of people have said, like critics said,

00:18:52great show, but only do the one.

00:18:53OK, that's it.

00:18:55You know, a slice of your life, wonderful,

00:18:57has a certain sort of poetry about it,

00:19:00but just you should know when to get out.

00:19:02The thing is I've had lots and lots of really nice letters

00:19:05from people that say the way I cook,

00:19:07which is a little bit, well, a little bit disorganised,

00:19:11but it's like people, a bit like people cook at home.

00:19:14And it, you know, I suddenly realise I'm communicating with people.

00:19:17I feel quite sort of strongly about this,

00:19:20but that's what telly's all about, is communicating.

00:19:22And if you know that you're really getting through to people,

00:19:26then you think, well, why not do it again?

00:19:27There's nothing wrong.

00:19:28If people like what I have to say, I'm going to say it again.

00:19:31Now, just think of the most fun seafood dish you can imagine.

00:19:36Before I start cooking this paella,

00:19:38the most important thing for all these rice dishes,

00:19:41like risotto, jambalaya, paella, is a very good stock,

00:19:45and that's what I really have got here.

00:19:47Lots of pieces of lobster, legs, claws, body parts, prawns.

00:19:52I've got leek, I've got carrot, I've got onion.

00:19:55I've got a good stock base.

00:19:56In fact, in this case, it's chicken stock.

00:19:59I've got a little bit of cognac, white wine, tarragon tomato,

00:20:03and a tiny bit of saffron, so real plenty of flavour.

00:20:07And the dish itself, really quite simple,

00:20:09but this is what counts the stock.

00:20:12First of all, I want to fry the fish.

00:20:14So in the pan goes some good olive oil, very, very hot pan.

00:20:23If you put this one on the telly, I'm going to have your guts for garters.

00:20:29So into this very, very hot pan goes some plenty of olive oil and some monkfish.

00:20:36That really is hot.

00:20:38Turn it over.

00:20:39This is very important, this bit.

00:20:41Cook the monkfish off, brown it off,

00:20:43because I like that sort of, what I call a caramelised flavour in the fish

00:20:48that comes out in the final paella.

00:20:50Then the squid.

00:20:52Again, turn it over just to get lots of flavour.

00:20:55Now a bit of seasoning, a bit of pepper, some salt.

00:21:01Just turn it over a couple of times.

00:21:04Okay, out comes that.

00:21:06Just lift them out.

00:21:08Get ready for the next phase.

00:21:11This is an all-in-one pan dish.

00:21:13Ideal for cooking in bedsits, flats, etc.

00:21:17Right, in go the onions.

00:21:19Turn them over a little bit.

00:21:22A little bit more oil, I think.

00:21:24And then the garlic.

00:21:25Now I've got this in two parts.

00:21:27Some chopped and also some cloves,

00:21:29because I always remember when I had paella in Valencia

00:21:33as having lots of little cloves of garlic in it,

00:21:36as well as a garlicky sort of taste.

00:21:38And some white of leaf.

00:21:39And some red peppers.

00:21:41Turn that over.

00:21:43Let them cook.

00:21:45I'm never partial to sort of part raw peppers myself.

00:21:48So let that cook on a bit.

00:21:50And then in goes the rice.

00:21:52Now I use arborio rice, which is risotto rice.

00:21:56And most people suggest that you should use, if not Valencia, long grain rice.

00:22:01But the great thing about arborio rice, which is what they use in risottos,

00:22:05is it's got big plumpshire sort of grains.

00:22:08And I really like that.

00:22:09And if you don't turn it over too much, it doesn't get too creamy,

00:22:13which is what you're looking for in risotto, but not in paella.

00:22:17Sorry, in there went some saffron.

00:22:19Really good saffron I've got here from Valencia again.

00:22:23And chuck that all over to really coat the grains of rice.

00:22:27That's very important in these sort of dishes with oil.

00:22:30The rice tastes much better at the end.

00:22:33And then plenty of this delicious shellfish stock.

00:22:38This is the real secret of good rice dishes.

00:22:42It's a good stock.

00:22:43Now how much stock to put in?

00:22:45Well, in this case about four pints, I suppose.

00:22:50But actually, I sort of know when the right amount's gone in.

00:22:53It's sort of a bit like, well, what shall we call it?

00:22:56Zen and the art of paella cooking?

00:22:59OK, that's just about enough.

00:23:00Just stir that in.

00:23:02Whoa!

00:23:02And leave that to cook for about 15 minutes.

00:23:06Right, the rice is about done now.

00:23:08Just give it a bit of a toss.

00:23:09Get it nice and...

00:23:12In go the mussels.

00:23:13Look at these big, black mussels.

00:23:15They're wonderful.

00:23:16And they're just going to open in the heat of the rice.

00:23:19Take about three to four minutes.

00:23:21So in goes the rest of that seafood.

00:23:25The monkfish and squid.

00:23:28And all that lobster.

00:23:31Now look at that.

00:23:32Now you begin to see what a wonderful dish of paella is.

00:23:35Who needs chicken when you've got all this seafood?

00:23:38Some people even put snails in.

00:23:40Well, actually, that is the sort of the right thing, I understand.

00:23:43But we don't have a sort of local snail farm.

00:23:44But we do have plenty of seafood.

00:23:46See what I mean?

00:23:47Plenty of seafood.

00:23:48Don't want...

00:23:49I mean, it's good to have a lot of rice.

00:23:50But it's good to have a lot of seafood too.

00:23:57OK.

00:23:57Just let that warm through.

00:24:00So just have a little taste of that rice.

00:24:02Which is what I'm most interested in.

00:24:03Because that's the cook's sort of professional interest.

00:24:06I've got some fish there too.

00:24:09It's lovely.

00:24:10It's plumped the rice.

00:24:11It's slightly hard.

00:24:12But it's so edible.

00:24:14And that saffron's coming through.

00:24:16And, well, you know.

00:24:17I mean, you can't help but just think that is rather special.

00:24:20I mean, it's the sort of thing you want to eat on a great old long lugger.

00:24:24You know, with a group of friends and six bottles of...

00:24:27Oh, I don't know.

00:24:29Coat de Rhone.

00:24:30Like, chilled Coat de Rhone.

00:24:31Or plenty of good sangria.

00:24:32Not rubbish sangria.

00:24:33Good strong Spanish wine.

00:24:35That's the sort of thing.

00:24:40I mean, who knew the usually calm and collected Rick could actually lose his pool.

00:24:46Very sweary in that.

00:24:47I know.

00:24:48I just think all the bleeps are better than the swearing.

00:24:51That's funny.

00:24:52But, I mean, I love it because it shows kind of, you know, before TV.

00:24:56Yeah.

00:24:57You know, this was like hectic restaurant life.

00:24:59Yeah.

00:25:00Well, you would know that.

00:25:00Well, yeah.

00:25:01From a while ago.

00:25:02But, hey.

00:25:03Now, listen.

00:25:04Let's move on.

00:25:05So, apparently, I've made over a thousand recipes on this show.

00:25:09Yeah.

00:25:11Some of them better than others.

00:25:13Let's be honest.

00:25:14So, when it came to kind of picking a favourite, there was one obvious one that jumped into my head.

00:25:18And then we thought, hmm, how should we kind of supercharge this?

00:25:22So, my favourite, right, and it's become a bit of a favourite at sort of food festivals and stuff,

00:25:26when I do those around the country, is this thing called Capsalon.

00:25:29Now, Capsalon, do you know it?

00:25:30Yeah, this is the sort of dirty fries.

00:25:33Dirty fries.

00:25:34So, traditionally, it was made with chicken, shawarma, meat, fries, and everything else that goes on a kebab.

00:25:40So, we've tweaked it, and it's kind of more like Capsalon 2.0.

00:25:44So, there was another recipe I did a while ago, which was a donna kebab at home.

00:25:48So, this is it.

00:25:49So, we've taken the donna meat.

00:25:50We've put it on chips.

00:25:51We've got chilli sauce.

00:25:52We've got garlic sauce.

00:25:53We're going to toss the chips in a way that my friend Freddie Bird has done on this show, which

00:25:58I think is brilliant.

00:25:59And that's in butter and garlic and rosemary.

00:26:02So, extra filth.

00:26:04And then this little bit of chilli sauce, which is a South African thing.

00:26:08It's called blackjang.

00:26:09And it's a really quick one.

00:26:11It's made with apricot jam.

00:26:12Stay with.

00:26:13Apricot jam, chillies, salt, garlic, and white wine vinegar.

00:26:17And it's kind of an instant chilli sauce.

00:26:20And then we're going to finish it with some gouda.

00:26:24Gouda.

00:26:26Cheese, because this is Dutch.

00:26:28And then grill it, and it's a bit of salad garnish.

00:26:31Honestly, it's immense.

00:26:33Wow.

00:26:33So, I'm just going to start this.

00:26:35So, basically, this is all this put together.

00:26:38Now, like I said, I've done it before.

00:26:39You can go and get the recipe online.

00:26:41Lamb, lamb mince, lamb fat, loads and loads of spices.

00:26:44Right?

00:26:44Blitz it all up.

00:26:46Spread it between two sheets of greaseproof.

00:26:48And then you concertina it like so.

00:26:52And then you bake it in the oven at about 200 for about, sort of, 15 minutes.

00:26:57So, that goes in the oven just like that.

00:27:01Okay?

00:27:01And then it comes out and it looks like that.

00:27:03And then we're going to grill it.

00:27:05Could you be so kind as to mince up some garlic?

00:27:09Yes.

00:27:10Melt the butter in that little pan over there.

00:27:11Okay.

00:27:11Chop up some rosemary.

00:27:13Whoa, whoa, whoa.

00:27:14Go on.

00:27:15Here you keep, superfan.

00:27:17Okay.

00:27:18So, that's where we're going to, sort of, toss those chips in there.

00:27:20They're not trusting me with sharp objects.

00:27:22Are they not, Liz?

00:27:23No, never.

00:27:23What's going on?

00:27:24You're here for the answer.

00:27:25It's my history on the show.

00:27:26Make us laugh, Liz.

00:27:27My history.

00:27:29Talking about your history on the show, there's, I believe this is your fifth appearance.

00:27:34Yes.

00:27:35Many memorable moments.

00:27:36A few of them have gone viral, including the one where you suddenly stood up.

00:27:39Well, I was going to save it.

00:27:40I was saving it.

00:27:41You, it was joyful.

00:27:43Because we got to this point, you brought me over here.

00:27:46And then I was like, don't worry, it's not a miracle.

00:27:48And I stood up.

00:27:49And you were just not expecting me.

00:27:52Didn't know what to say.

00:27:53And that, that's, that was fun.

00:27:55What, me looking uncomfortable?

00:27:57I think.

00:27:58Yeah, really uncomfortable.

00:28:00I think that's, that's what I enjoy about you, really.

00:28:02Yeah.

00:28:03But you go, you know, it's a lot of fun in here, so every time I'm invited back, it's

00:28:08a real joy.

00:28:08I mean, I love, I know I don't look it, but I love food.

00:28:11And, er, it's okay, you can laugh at that.

00:28:16I don't know.

00:28:17What does that mean?

00:28:20Oh, it's so difficult.

00:28:23And the first time you came on, you were very down on quinoa.

00:28:27Yeah, I, I did believe, and I still do, that quinoa is up itself.

00:28:32Bit smug.

00:28:32Er, I feel the same about kimchi now, to be honest.

00:28:36Oh, really?

00:28:36That's my latest, sorry, but yeah.

00:28:39And raw food, but that's probably just.

00:28:41Sorry Liz, quick question.

00:28:42Am I bringing the pan to here, or am I bringing myself to the pan?

00:28:44You, er, you would probably take the pan to you.

00:28:47Probably wise.

00:28:47There you go, don't burn them.

00:28:49Thank you mate.

00:28:50You did very well.

00:28:50Okay, so if you can melt that together Chris, that's really hot, so you probably won't

00:28:54want to do it off the heat.

00:28:56Right, I'm going to get on, is that how high is that?

00:28:58The pressure.

00:29:01It's like slow things.

00:29:03Hi Chris.

00:29:04We are, we are just sitting here and judging you.

00:29:06Unbelievable.

00:29:07Yeah.

00:29:08Can I also just very quickly apologise to, to Rick there.

00:29:10My wife's already messaged me saying, how did you manage to insult our favourite

00:29:14chef?

00:29:16Too soon.

00:29:17It's because what I wanted to say is we had an incredible meal in your restaurant,

00:29:19we had this beautiful seafood pasta, but then I saw Theo looking at me and I was like,

00:29:23oh my gosh, one of them is going to get insulted.

00:29:26And I hope you don't mind, Rick, because you're my absolute hero.

00:29:29I'm quite impressed, your wife is watching you.

00:29:33That's true.

00:29:33How long have you been married?

00:29:35Oh God bless her heart, yeah.

00:29:37She's watching.

00:29:38And Chris, you've presented a few films for us over the years.

00:29:44And the first time in the studio, it wasn't with me, it was Andy.

00:29:47That's right, yes.

00:29:48Over here.

00:29:48Yes it was, yeah.

00:29:49And it nearly didn't happen, tell us about it.

00:29:51No, so this was a really strange situation.

00:29:53So I think someone had cancelled the night before, I think they were ill.

00:29:57Truth be told, I think I was only in because I think Professor Green had a dicky tummy or

00:30:00something.

00:30:02And Andy you were so amazing and that morning I came in here, it was my best mate's wedding

00:30:08later that day.

00:30:09Right.

00:30:10So I'd been with him the night before, we were in a hotel room, you know, where you

00:30:13stay with your best mate before and we were having a couple of drinks.

00:30:15And I got the call saying, would you like to be on Saturday Kitchen?

00:30:18So I did, I came here, I've got to be honest, I treated the whole thing as a bit of

00:30:22a wedding

00:30:23pre-drink.

00:30:25Slightly discombobulated.

00:30:25A little bit.

00:30:27But then what was amazing is that night I had to do the best man speech at his wedding.

00:30:31But I did it with Saturday Kitchen cue cards.

00:30:35Look, look, look, look, look, we've got the picture.

00:30:36Look at the cue cards.

00:30:37That's so cool.

00:30:39That is brilliant.

00:30:40What do they think?

00:30:40Do they think that was cool or a bit shabby?

00:30:42I don't know.

00:30:43I don't know.

00:30:43By then I think, you know, I was a bit merry let's just say.

00:30:47But it was, yeah, it was so special being on this show for the first time.

00:30:51And every time I come here it's kind of a little dream come true because it doesn't

00:30:56feel that long ago that I was just watching this on TV and watching all of you guys do

00:30:59your thing.

00:31:00Well you started watching it in uni, is that right?

00:31:02When you were making dodgy pastas in kettles.

00:31:06Yeah, I mean I love my food.

00:31:08I love cooking.

00:31:08It's become a real passion.

00:31:09Andy, you know, I love my barbecues now.

00:31:13I get a bit of stick for that sometimes, believe it or not.

00:31:15What's that?

00:31:16Yeah, Crouchy thinks my barbecuing obsession, let's just say, is a little bit weird.

00:31:20No.

00:31:21It's not, it's a passion.

00:31:22It's a passion.

00:31:23I'll tell you what was a little bit, not weird, I mean flattering maybe, is the hashtag

00:31:30you came up with.

00:31:31So I used to tweet along to this show and I'd be watching it.

00:31:34It's a bit cringe now looking back but I was at uni and I'd be lying in bed, big night

00:31:39out the night before and I'd be tweeting under the hashtag Saturday Kitchen Lad.

00:31:46Lads, lads.

00:31:48But I loved it and it's, it's crazy to think what my life was like then and what it is

00:31:54now.

00:31:54My wife and my kids, this show is a part of their routine every Saturday.

00:31:57It's been a part of mine for so many years.

00:31:59Aww.

00:32:00Hi kids.

00:32:01I just really want to celebrate that.

00:32:02Hi kids.

00:32:03Aww.

00:32:04Well I'm glad you could join me.

00:32:05It's crazy to be in here Liz, isn't it?

00:32:07Now I feel really bad because I only watch it when I'm on it.

00:32:11Go on Liz.

00:32:13However Liz, you, you and your lovely partner Jo have made us a cake.

00:32:18We made you a birthday cake.

00:32:20Aww.

00:32:20That's so sweet.

00:32:21You always cook, you know, you and your great guests always have cooked such amazing food

00:32:26and that's it, we're like right, we're doing, it's a school cake so it's just a plain sponge,

00:32:31vanilla sponge with a lemon icing and lots of hundreds and thousands so.

00:32:35That's so, right we're going to bring, bring that later in the show, show everywhere.

00:32:40Right, I'm going to start piling this up.

00:32:42This looks great.

00:32:42So, filthy chips, covered in butter and garlic and what am I going to do?

00:32:48But even these dishes are great Matt, like for doing the chips, do you know what I mean?

00:32:51It makes more of a thing of them.

00:32:52Even the dishes are great.

00:32:53Love it.

00:32:54That's great.

00:32:55Right, donna meat.

00:32:58So, let's, er, oh.

00:33:01Okay, is that enough?

00:33:02That's enough.

00:33:04Right, let's turn that off.

00:33:05Right, then let's get the, er, cheese over.

00:33:08I can't believe it's got cheese on it as well.

00:33:10Cheese.

00:33:10Fine enough fries.

00:33:12Right.

00:33:12Okay.

00:33:15I love that.

00:33:17Erm, right, let's keep an eye on that.

00:33:20Is there anything I can do?

00:33:20Keep an eye on it.

00:33:21Erm, hey.

00:33:22Is there anything I can do for you?

00:33:23No, you're good.

00:33:24Oh, do you want to keep an eye on that?

00:33:25I'll keep an eye on it.

00:33:26What does that mean?

00:33:27Just, just, what you do right?

00:33:29It's the work experience, kid.

00:33:30Just staring.

00:33:31You need to like, just lean on the oven.

00:33:33Yep.

00:33:34Like that.

00:33:34Hi there.

00:33:35It looks cool.

00:33:36Have a look at it.

00:33:37Erm, so Liz, you were our first, er, Zoom guest.

00:33:41Yes.

00:33:41When we were just keeping this, this show on the road in Covid.

00:33:44I did it in my dressing gown, as I recall.

00:33:48I remember.

00:33:48Thanks for making the effort.

00:33:49Yeah, yeah.

00:33:51It, it, it, and then, and then I had a chef's hat the next time he came back to me.

00:33:55Do you have, like, have you got cats?

00:33:56I remember cats.

00:33:57Yes.

00:33:57There was a cat there.

00:33:58There was cats knocking around too, wasn't there?

00:34:00A cat and an aubergine.

00:34:01Are you even looking at that, Chris?

00:34:02I just need to make sure here.

00:34:04Do you know what?

00:34:05Thanks.

00:34:06That's good.

00:34:07It's ready.

00:34:08Right, so.

00:34:09Thanks, Chris.

00:34:10What a job, Chris.

00:34:11Incredible.

00:34:12Well done.

00:34:13Right, so, finish it like a kebab.

00:34:17Garnish.

00:34:18Yeah.

00:34:18Lovely.

00:34:18Bit of salad.

00:34:19Does that make you feel better about it?

00:34:21Exactly.

00:34:21Yeah, well it's like, well it's like they do in a kebab shop, innit?

00:34:25Yeah.

00:34:25Chilli sauce, garlic sauce.

00:34:28Errr.

00:34:29I am so glad I'm on statins.

00:34:36Right.

00:34:37Da da da da.

00:34:39Wow.

00:34:41Save me, Sam.

00:34:42Go on, try that.

00:34:43It's quite hot.

00:34:44I'll ask you about that in a second.

00:34:46What dish do you want to see at the end of today's show?

00:34:49Would it be Ching's?

00:34:51Will that get your vote?

00:34:53So Ching, describe the dish for us.

00:34:55Okay, it's a beautiful Sichuan five spice beef sirloin steak.

00:35:00Really juicy, delicious.

00:35:02Wrapped in this umami sauce.

00:35:04Lots of veggies.

00:35:06Really good for you.

00:35:07Yeah.

00:35:08And super easy.

00:35:09I mean, come on.

00:35:10Super easy.

00:35:10And Tanaro, tell us about your debut dish.

00:35:12I'm going to make a chicken salt invoker with slice, small slice of a chicken,

00:35:17with a fontina cheese, with prosciutto, sage, and then cook me in a batter, splash of

00:35:24a wine, and hallelujah.

00:35:26And then on the side dish, this lovely zucchini with a tomato, which I'll show you how to do

00:35:32what you have to do.

00:35:33Okay.

00:35:33The breadcrumb and...

00:35:35Just rolls on.

00:35:36Oh no.

00:35:37Just rolls on and on and on.

00:35:40So the choice is yours.

00:35:42Log on to the website now and have your say.

00:35:45How's the capsule on 2.0?

00:35:46Seriously.

00:35:46Let's get it.

00:35:47I thought you'd like it.

00:35:48It's got better.

00:35:48It's great.

00:35:49Saturday Kitchen Lad.

00:35:50Yeah.

00:35:51Right.

00:35:52Time now to enjoy some of your favourite classic comedy capers from bloopers to unforgettable

00:35:57moments.

00:35:58We've seen it all over the years.

00:36:00So many, so hard to choose.

00:36:03Take a look at this.

00:36:10Let's do this.

00:36:11Let's do it.

00:36:13Fire!

00:36:17Never!

00:36:19Never!

00:36:21Never!

00:36:23Never!

00:36:23So the idea is that you flip it up and shake it.

00:36:34It'll definitely come out.

00:36:36Go on Dave, go on.

00:36:38We've just cut my finger and that's okay because this is live television with very sharp knives.

00:36:43We're fine.

00:36:44Trust us to do something like this.

00:36:45Oh no.

00:36:46Oh no.

00:36:46I could have done sandwiches or something.

00:36:49You can do it the night before.

00:36:51I only want half a lime.

00:36:53Half to one.

00:36:54Do this.

00:36:54That's alright with you.

00:36:54Yeah that's fine.

00:36:55Go through the other one as well.

00:36:59Oh it's going well.

00:37:00Now if it doesn't come out the first time.

00:37:02Yes.

00:37:02Just slow the knife...

00:37:03What are you doing?

00:37:04Just put in that.

00:37:04Release the pressure.

00:37:06Yes.

00:37:07No.

00:37:08Look at that.

00:37:11Oh!

00:37:12Oh look.

00:37:13Oh!

00:37:14Look at that!

00:37:15Look at that!

00:37:16Da da da!

00:37:19Here we go.

00:37:20That was very fast.

00:37:22I've told you about the wines and as ever you didn't listen.

00:37:24Okay

00:37:28If you want to try and get it now because it won't be around for long don't tell everyone about

00:37:32it exactly

00:37:39Terrible it's really terrible don't buy this

00:37:43No one wants to drive

00:37:45I'd be like a nice red bird yes, I really exactly what have you done to that chicken?

00:37:51This is my lovely chicken. Tom don't look at that anyway. I'm just getting butter onto the breasts

00:37:57It's all good. Is it Davis or Davies? Davis Davis okay, so easy if you like it's it's like a

00:38:03Welsh spelling

00:38:03Is it IE it's a Welsh spelling, but there's no Welsh in me. Oh, no, I don't want them

00:38:07I

00:38:12There's lots of options so it's your pork is the gorgeous moment

00:38:16But this is where you're adding the side dish a little pork is the gorgeous moment your pork is the

00:38:20gorgeous moment

00:38:21I feel like I want it on a t-shirt

00:38:26You taught me how to make my burn a store does it work? He does yes

00:38:31Yes, it works look creamy split the bird long. He's looking at me

00:38:37I'm really in trouble

00:38:39It's a really good resume

00:38:43My cooking call again

00:38:48No, just put it over my show

00:39:02One thing I love about you is that every time you come on the show

00:39:05It's like you've never been on television

00:39:10This is unbelievable

00:39:13We are three minutes over everyone

00:39:17You probably don't know this about crumpets Matt, but if you take a crump because of the holes in the

00:39:22top and it's got a smooth side

00:39:24I know if you if you throw them if you put enough backspin on the blue blue, okay, you can

00:39:37Come back to you. Yeah, yeah, what do you know that? Yeah, why don't you try?

00:39:41Have a good telly this isn't it? What's a blind man cut?

00:40:01Come back to par four and I'm still cooking

00:40:04So I'm presuming there is there lots of tickets still left for the tour. How dare you?

00:40:14Yeah, yeah 56 samosas in a day

00:40:16No joke, that's the proudest thing I've ever done and I've had kids

00:40:20Right, I made a cake

00:40:22Well done

00:40:28Don't say I'd never do anything for you babe

00:40:33I love I am a squid

00:40:36You are squid, yes, I want to be a squid

00:40:38Can I mention the C word?

00:40:40Christmas

00:40:41Yes

00:40:44We all went, what?

00:40:46I thought I saw my job flash before my eyes

00:40:49I saw you doing that show the other day when you were in Barbados talking about food with some old

00:40:54white blood

00:40:57And I went, oh you mean Matt Tepper

00:41:00I am ten years younger than Andy

00:41:01Ten years younger than Andy

00:41:04I've done a song with H

00:41:06From Steps

00:41:10He's not joking

00:41:18One for Sweden

00:41:19One, two, three, four

00:41:21Yeah

00:41:24Keep going boys

00:41:25It's all very normal

00:41:26It's a turn off

00:41:28Just to remind everybody this is a cooking game

00:41:30So let's introduce our very own panto cow buttercup

00:41:36Right stop, stop Vasquez

00:41:38You're in my life

00:41:40You're in my life

00:41:41Stop

00:41:43Thank you Nigella. Now it's time to find out whether Judy is facing her food heaven or her food hell.

00:41:53Okay, does anyone want to know what's going on here?

00:41:55To be honest Matt, you've been doing this cooking show for a long time and I don't know if anybody

00:41:58cares.

00:42:07Very funny show, right? It's a funny show.

00:42:09Right, still to come, Rick's cooking a fabulous fillet of cod with a creamy saffron mash from his iconic Fruits

00:42:16of the Sea series.

00:42:17And what dish do you want to round off today's menu with?

00:42:20Will it be Ching's Sensational Szechuan pepper beef stir-fried with five-spiced gravy?

00:42:23Or Gennaro's chicken saltimbocca with courgettes and tomatoes?

00:42:27Log on Saturday Kitchen website now.

00:42:29And have your say. The vote is really, really close.

00:42:31It's really close. Neck and neck at the moment.

00:42:33So get online and vote.

00:42:36Right Andy, this old white guy wants to make some food with you.

00:42:40Oh bless you, you've cleaned your skin since then, haven't you done it?

00:42:43Yes.

00:42:45It's a true story.

00:42:47What is?

00:42:48That somebody called you that, I was like...

00:42:50What, the old white guy?

00:42:51She means Matt Tebb, bless you.

00:42:53Right, I am going to make, we are going to make,

00:42:56some chargrilled chicken thighs.

00:42:57I'm going to get a spoon.

00:42:59Chargrilled chicken thighs.

00:43:00You are going to make some fresh salad cream.

00:43:02For the people out there.

00:43:04I love salad cream.

00:43:05Well, we have a thingamouse.

00:43:07I don't like salad cream out of a jar.

00:43:08I can't bear it.

00:43:09My boyfriend absolutely loves it.

00:43:11Garfield?

00:43:12Yes, Garfield.

00:43:13Happy birthday Garfield.

00:43:15Happy birthday Garfield.

00:43:16Is he here?

00:43:17I've been told to be nice.

00:43:17He's not here, he's coming.

00:43:18Okay.

00:43:19He'll be here.

00:43:19It's his birthday day.

00:43:20He's 59 years old today and he's the best boyfriend in the world.

00:43:23Aww.

00:43:24He is really nice.

00:43:26He's a lovely guy.

00:43:27Ask me on Monday, but today...

00:43:30Today he's my favourite.

00:43:32Favourite of all my boyfriends.

00:43:34Right, so I'm seasoning this with a bit of green seasoning.

00:43:37You love the green seasoning.

00:43:38I do love the green seasoning.

00:43:39I've got to just throw all the all-purpose all over myself.

00:43:40Great, marvellous.

00:43:42All-purpose seasoning we make ourselves as well.

00:43:44That's got onion salt, garlic salt, a little bit of celery salt,

00:43:49paprika, a little bit of cayenne, a bit of cumin, all-spice,

00:43:53all the lovely ingredients you'd get in Antigua.

00:43:56You go to Antigua a lot.

00:43:57I love Antigua and you know what I love is Barbuda.

00:43:59Barbuda.

00:44:00I mean, Antigua's beautiful, but Barbuda is like another...

00:44:02It's a beautiful, beautiful place.

00:44:04I love that you go there so much, Theo.

00:44:06It makes me very happy.

00:44:07I do think of it.

00:44:08Yeah.

00:44:08Yeah, hook me up.

00:44:10Are we going together?

00:44:12Sounds nice.

00:44:12He's giving up on me.

00:44:13I'm coming.

00:44:14I'm coming.

00:44:16We're all coming.

00:44:17Oh my God, it's so loud in here.

00:44:21It's like a panto.

00:44:23So, let's talk about fresh salad cream.

00:44:25So, the fresh salad cream is basically like making a mayonnaise,

00:44:28but with hard-boiled yolks.

00:44:30I couldn't believe it was so simple when I looked it up, actually.

00:44:33So, I've only ever made salad cream over at Bain-Marie,

00:44:35with egg yolks and...

00:44:37Don't need to.

00:44:37Just get it mashed down like that.

00:44:39It's really simple.

00:44:39I do like the stuff in a bottle, I have to say.

00:44:42Sorry.

00:44:43Yeah, I do.

00:44:43I love it with egg and crust sandwiches.

00:44:45It's better than mayo for an egg and crust.

00:44:47Agreed.

00:44:48It's got acidity, isn't it?

00:44:49Yeah, yeah, yeah.

00:44:50Right, so I've got my chicken.

00:44:50This is back from the day when we used to use curly parsley,

00:44:54not flat-leaf parsley.

00:44:56Oh, yes!

00:44:56Do you remember?

00:44:56Oh, let's make a curly parsley one next time.

00:44:58I like the idea.

00:45:00I love curly parsley.

00:45:02It's delicious.

00:45:02It's a beautiful thing.

00:45:03It's got more flavour, I think.

00:45:04Right, so, I am making the barbecue butter.

00:45:08Another thing I'm not very a massive fan of are those big bottle barbecue sauces.

00:45:13Mm-hmm.

00:45:13It's just a lot of sugar and not much flavour to me.

00:45:16So, I started doing these, like, barbecue butters.

00:45:19Different times of year using different fruit.

00:45:21Apricots are in right now, so I'm using fresh apricots.

00:45:24Roast them all up with lots of garlic.

00:45:26So, everything goes in here.

00:45:28Garlic, onions, chillies, with the seeds in.

00:45:32Okay.

00:45:32That's your prerogative, babe.

00:45:34Roll chillies with the seeds in.

00:45:36These big ones aren't very hot at all.

00:45:38Yeah.

00:45:38They're not, you know, they're fine.

00:45:39But, obviously, if you don't like it hot, then do what Matt does and take the seeds out.

00:45:43It's absolutely fine.

00:45:44No judgement here.

00:45:45Quite a lot of judgement.

00:45:46Quite a lot of judgement here.

00:45:48Well, judgement to you, just not to our dear viewers.

00:45:50Right, so, we've got apricots roasted up with tomatoes, garlic, onions and a whole bunch of other glorious things.

00:45:58All going into here with some butter, a bit of rum and a bit of honey.

00:46:02I've managed to sneak the rum in.

00:46:04Rum.

00:46:05You've got to have rum.

00:46:06So, tell us about some of your personal highlights in life, Andy.

00:46:11No, here, on the show.

00:46:12Well, I guess the main one, I mean, other than working with you, dear friend.

00:46:16Yeah?

00:46:17The main thing that I suppose...

00:46:19Tom!

00:46:20Tom, you were the only one who laughed, then.

00:46:23Just say it.

00:46:24Yeah?

00:46:25I think...

00:46:2520 years too long for you, Tom.

00:46:2820 years is a long time.

00:46:32It was when I was on with Floella Benjamin.

00:46:35Oh, is it Dame, Dame?

00:46:37Dame Floella Benjamin.

00:46:38Baroness, sorry.

00:46:39Baroness Floella Benjamin, that's right.

00:46:42And she told me she was proud of me.

00:46:44Oh, I remember.

00:46:44I mean, I still get a little bit choked up.

00:46:46Because when I was a kid, Floella, Baroness Floella was one of the only black people on TV, you know?

00:46:53And so, you know, she was on and we'd all come running down the house, Floella's on the telly!

00:46:57And she really does mean a lot to me.

00:47:00You know, in her footsteps, I walk, you know what I mean?

00:47:03On her shoulders, I stand.

00:47:05So, her telling me she was proud of me and I cried and mocked me.

00:47:08I did.

00:47:09You did mock me.

00:47:10I'm sure I didn't.

00:47:11You did.

00:47:12You can't take it back.

00:47:13You went, are you crying?

00:47:14Yeah.

00:47:16And I was indeed crying because it just was so moving to me.

00:47:20And it was a beautiful moment.

00:47:22And, you know, Saturday kitchen does have room for laughter, but also really serious stuff too.

00:47:26And it was great.

00:47:27It was an amazing thing.

00:47:29I was proud of myself.

00:47:30Right.

00:47:30In goes the rum.

00:47:32Not too much.

00:47:34Dark rum.

00:47:35That's gold rum, actually.

00:47:37Dark rum's a little bit too, sort of, smoky.

00:47:41Yeah, a bit too heavy.

00:47:42I love the fact that you use quite a bit of rum in your recipes though, Anne.

00:47:46I do.

00:47:47At different times we use white.

00:47:49I use white rum on a crudo with, like, raw fish.

00:47:52Yeah.

00:47:52And the marinade for a little bit of raw fish.

00:47:54I'm looking at Rick saying, is that all right?

00:47:56It's all right.

00:47:58There we go.

00:47:59And we're just going to blitz that down.

00:48:02It doesn't, I don't think it's anything.

00:48:03I'll put a little bit of the rum in this one.

00:48:04There we go.

00:48:06Oil.

00:48:06So where did you come up with this then?

00:48:08We're just playing around.

00:48:10Sorry, what?

00:48:11Where did you come up with this, just playing around?

00:48:13Well, do you know what?

00:48:14I was like, I feel like at this time of year.

00:48:17There we go.

00:48:17That's too loud.

00:48:18That's too loud.

00:48:19That'll be fine.

00:48:20I feel like at this time of year, it's when we're all getting everyone together, isn't

00:48:23it?

00:48:23Round the table, in your garden, whatever it is you're doing.

00:48:26This is a barbecue recipe, but like you can do it in a pan, you can do it on the

00:48:30plancha

00:48:30like this.

00:48:31Mm-hmm.

00:48:31It's easy ways for people to make delicious things.

00:48:35Yeah.

00:48:35For the people that you're bringing together in your house, you know?

00:48:38And because I think people get a bit overwhelmed.

00:48:41They get, you think, right, I've got 20 people coming over.

00:48:43What am I going to do?

00:48:43You want to do something that's going to impress them.

00:48:45It doesn't have to be over complicated.

00:48:48Who invites 20 people?

00:48:50I invite 20 people.

00:48:52Don't you invite 20 people?

00:48:53My wife does.

00:48:56Have you got 20 friends?

00:48:58I never get to know till the last minute.

00:49:01Well, I'm going to put this into the oven very quickly.

00:49:04Well, I'm going to put it here.

00:49:05I've got one that's been in the oven.

00:49:07So, what else are you up to, Oliver?

00:49:08Well, speaking of having people over, you know, Glastonbury is not happening this year.

00:49:12Yeah.

00:49:13It's a fallow year.

00:49:14But next year, it's coming back with a bang.

00:49:17Yes.

00:49:17And fingers crossed, Taylor Swift.

00:49:19Oh, what?

00:49:22Wrong with you.

00:49:23No, not Taylor Swift.

00:49:25But you know that my boyfriend Garfield is one of the people behind the Gorilla Bar.

00:49:30Danny Shangri-La.

00:49:32So, if any of you have never been to you, it's where you go in Glastonbury where you just

00:49:36don't want to go to bed.

00:49:38Have you been, Cliff?

00:49:39Yeah, I really want to go with you, though.

00:49:41Yeah.

00:49:43It's the best bar in Glastonbury, basically.

00:49:45And it's our bar.

00:49:46We run it all.

00:49:47Well, I say we, I just turn up.

00:49:49It's a nuts area.

00:49:50I've seen Matt at these food festivals, you know, very much headlining his own Glastonbury.

00:49:56No Glastonbury in his head, right?

00:49:58He's living Glastonbury.

00:50:00So, my friend Jamie Winston got married.

00:50:03Oh, name drop.

00:50:04No, she's my friend.

00:50:06All right.

00:50:06I can't help it if you're impressed, Matt, honestly.

00:50:09But her and her beautiful James Suckling got married, and I told them for their wedding

00:50:13present I would make a restaurant in my house for them.

00:50:16Okay.

00:50:16So, we're doing it this year, because they're real Glastonbury babies, Jamie and James.

00:50:19So, this year we have got 22 people coming to the garden.

00:50:24Right.

00:50:24With our friends, Agency Eleven, and we are doing a banquet for them in the back garden, basically.

00:50:30I can't wait.

00:50:32Can't wait.

00:50:32Have you told your neighbours you're going to get some speakers in?

00:50:34All my neighbours come.

00:50:35Yeah.

00:50:35We had Nana's birthday party in my back garden, Nana Cherry.

00:50:38Right.

00:50:39Another one.

00:50:40Bosh.

00:50:4060, no.

00:50:41About 80 odd people.

00:50:43All my neighbours came.

00:50:44They loved it so much, they sent me flowers after us.

00:50:46We had the best time ever.

00:50:47No.

00:50:47My neighbours are the best.

00:50:49We love you.

00:50:50So, we're doing that, and then I'm also going to Malawi in a couple of weeks' time

00:50:55with WaterAid.

00:50:56Okay.

00:50:56To go and look at all the incredible work and the projects that they do.

00:50:59I'm so excited about that.

00:51:00That's cool.

00:51:01How long are you there for?

00:51:02About five days, I think.

00:51:04It's going to be a whistle-stop tour.

00:51:06Right.

00:51:06Of Malawi.

00:51:07But I'm really looking forward to it.

00:51:08And WaterAid are a brilliant charity.

00:51:09The work they do is incredibly vital.

00:51:12So, I'm quite honoured to be asked to go and join with them on it, actually.

00:51:15How did that salad cream work out?

00:51:17Good?

00:51:17Yeah, good.

00:51:18And then we also made deep-fried potatoes.

00:51:21We've got to tell the people about the deep-fried potatoes.

00:51:22Yeah, like tater tots.

00:51:23Like little tater tots.

00:51:25Cool them down.

00:51:26You can have it a bit warm still, but then it will make your salad cream loosen up when

00:51:32it hits the warm potatoes.

00:51:34So, it's best to get them a little bit room temperature.

00:51:36They don't have to be icy or anything.

00:51:38It's just ambient room temperature.

00:51:39Right.

00:51:40This is good to go as well.

00:51:42What a team, Matt.

00:51:43What a team.

00:51:44There you go.

00:51:45Andy, I love the fact you're using chicken thighs.

00:51:48It's just...

00:51:48Always.

00:51:48It's really forgiving when you cook for a lot of people.

00:51:51Always.

00:51:52I don't like chicken breasts.

00:51:53So much flavour and texture.

00:51:54Yeah.

00:51:55I don't...

00:51:55Because it's got fat in it.

00:51:57I don't really eat chicken breasts.

00:51:59What are you doing?

00:51:59Just plating up.

00:52:00Why are you plating up?

00:52:01I'm being shouted at.

00:52:02In my ear.

00:52:04I mean, I don't like this at all.

00:52:06We're ready.

00:52:08Just for future reference.

00:52:09That makes me very uncomfortable.

00:52:11We're running out of time.

00:52:12Right.

00:52:13Right.

00:52:13Look at this.

00:52:15Look at that.

00:52:15What's it?

00:52:16What's it called?

00:52:18It's called chard-grilled chicken thighs with barbecue...

00:52:20Barbecue, they've got butter and deep fried potatoes.

00:52:22Salad cream.

00:52:24There you go.

00:52:29Okay.

00:52:30Right.

00:52:31Crowd pleaser.

00:52:32Over to you guys.

00:52:33There you go.

00:52:33Rick, dish that up between the two of you.

00:52:37Wait, is this your fan, Andy?

00:52:39Yes.

00:52:39You bought this last time, didn't you?

00:52:40You love that fan, don't you?

00:52:42That's very hot.

00:52:42It's my fan from my niece, Tyson.

00:52:44I told you.

00:52:44That's very hot.

00:52:45It's a very hot fan.

00:52:46Right, what have we got, Helf?

00:52:47So for this one, we have got a Viognier from the Longadot.

00:52:50This is the Morrison's, the best Viognier.

00:52:53Viognier as a grape, it needs somewhere warm, because it loves to soak up the sun.

00:52:58And so this gives it gorgeous, ripe flavours.

00:53:01You've got the note of the apricot in there as well.

00:53:03You'll find in the wine and it's in the dish.

00:53:05And also there is a certain amount of colour coding going on here.

00:53:08Right.

00:53:08It matches.

00:53:10Exactly.

00:53:10It's a lovely ripe golden white and that goes with the dish.

00:53:14So yeah, I hope you love this one.

00:53:16I love this one.

00:53:16Can I interrupt?

00:53:17Yes.

00:53:18I just think colour coding, it looks great.

00:53:21The problem with a lot of barbecue food, there's too much stuff going on, really.

00:53:26And this, it just looks immediately, you've got a big plate of that.

00:53:30You just think, I just want to eat all that, because it looks so pretty.

00:53:34You know?

00:53:35Yeah.

00:53:35That butter is delicious.

00:53:36That butter is great.

00:53:37You know what else?

00:53:38That butter is really great on a leg of lamb or a shoulder of lamb as well.

00:53:41Those apricots and the chili work really, really well.

00:53:43But also the wines are absolutely great.

00:53:45Yeah, it's a very good match.

00:53:47And it's, I mean, it's a tenner as well, so you get a lot of wine for your money.

00:53:50Also, I've just realised, I'm not cooking it at the end of the show, so cheers.

00:53:55Right, let's catch up now with the Queen of Baking Day, Mary Berry, and she's helping

00:53:59my favourite stand-in Saturday Kitchen host, Alex Jones, to master a classic Victoria sponge

00:54:03and an extra special tasty treat.

00:54:05Mary has sent us a little film to introduce the clip herself.

00:54:08Oh, look.

00:54:09I want to wish Saturday Kitchen a happy 20th birthday.

00:54:15I've had such fun over the years, and now I'm going to bake with Alex.

00:54:21Here we go.

00:54:26My dear friend, Alex Jones, is on her way with the lovely Scout.

00:54:31Good boy.

00:54:33Apart from my own mum, she's the only one who's taught me anything domestic,

00:54:37and I think that's the same for lots of people all around the country.

00:54:40Come on, Scout, let's go. Let's go and see Mary.

00:54:43Oh, it's so good to see you. Welcome.

00:54:45It's great to see you. Mwah!

00:54:47Look, the children have picked these for you.

00:54:49Oh, how lovely.

00:54:50As a little something.

00:54:51Oh, great. Well, you're here to cook with me.

00:54:52I mean, hopefully I've improved since last time.

00:54:55I'll see what I can teach.

00:54:56All right.

00:54:57Come on, then. In we go.

00:54:58Come on, then.

00:54:59Hi, Freddie. How are you?

00:55:01Come on. Come on, Scotty.

00:55:04Do you remember your mum making a Victoria sandwich?

00:55:07Absolutely.

00:55:08I mean, it's what you're most well-known for.

00:55:12We begin with baking spread.

00:55:14Over the years, people's biggest mistake is not using it straight from the fridge.

00:55:20If it's a sunny day and you put it warm, it's too soft and you don't get the same rise.

00:55:26Oh, I see. Okay.

00:55:28So it has to be quite hard-ish, firm.

00:55:30That's right.

00:55:30And then put the eggs in.

00:55:32Okay.

00:55:33Next in, four eggs.

00:55:37I think my skills have improved a little bit since we first started.

00:55:40But do you remember when I made you those biscuits and they were from your recipe book?

00:55:45Well, they were so hard and he was so polite, he said they've got a lovely crunch.

00:55:49Crunch? You nearly lost all your teeth on them.

00:55:51They've been in the oven a bit too long.

00:55:53Well...

00:55:54But never mind.

00:55:54And you had a new oven. It wasn't your fault.

00:55:57You know, new tools.

00:55:59Alex should be safe with my method.

00:56:01Equal quantities of baking spread, caster sugar and self-raising flour.

00:56:07And because it's the all-in-one method, you don't cream it as much as you would one level teaspoon

00:56:14of baking powder.

00:56:16Okay.

00:56:16In it goes. You don't have to sip it or anything.

00:56:19Too much baking powder is another common error.

00:56:23It'll make the cake rise, then fall.

00:56:26This is much easier on the arms.

00:56:28See, I still mix it by hand because we don't have one of these.

00:56:31Yeah.

00:56:32Speed it up a bit.

00:56:34You like that?

00:56:35Oh, I love that.

00:56:36That is very satisfying.

00:56:38I reckon that's two minutes.

00:56:40Okay.

00:56:40There we go.

00:56:44Divide the mixture between the tins.

00:56:46That looks a perfect mixture.

00:56:48Let's spread it evenly.

00:56:51Okay.

00:56:51Ginny, you're pretty good at judging the right amount in the tins.

00:56:54Well, village show is in my sights, Mary.

00:56:56A couple more years and we'll be there.

00:57:00Okay, are we ready to pop them in?

00:57:03Side by side, isn't it?

00:57:05Perfect.

00:57:06There we go.

00:57:08There we go.

00:57:09They'll need 25 to 30 minutes in a 160 fan oven until golden.

00:57:15Then out to cool on a wire rack.

00:57:19You've done very well.

00:57:20Those are absolutely beautiful.

00:57:22And by the way, there are no spares.

00:57:23No here one I did earlier.

00:57:25So, from now on, it's up to you.

00:57:27Look at that.

00:57:29There we are.

00:57:29And the other one.

00:57:31Okay.

00:57:32It does feel very special, Mary, to be making this with you in your 90th year.

00:57:38Well, I must say, you know, since I cooked with you at the very beginning, I've done it several times,

00:57:44you were shaking away, you were nervous and fumbling.

00:57:47There's none of that now.

00:57:48Wow.

00:57:50There we are.

00:57:51Good.

00:57:52First, some delicious whipped cream.

00:57:56All of it.

00:57:57Oh yes, we want it to be generous.

00:57:59Definitely.

00:58:00If you put the jam on first, it begins to go into the sponge.

00:58:04And you don't mind the cream coming out the sides?

00:58:07Not really.

00:58:07No.

00:58:08I love the little delicate strokes.

00:58:11Come on, get going.

00:58:12Do I look like I'm really concentrating?

00:58:14Then a good layer of strawberry jam on the other sponge.

00:58:18That's plenty, isn't it?

00:58:20You can't argue with that, can you?

00:58:22Lovely.

00:58:24Finally, the real test of Alex's confidence.

00:58:28The moment of truth.

00:58:30Go on, turn it back.

00:58:30The big flip.

00:58:31Yep.

00:58:32Okay, here we go.

00:58:33And there are no spares.

00:58:34Oh my goodness.

00:58:35Okay.

00:58:38That's lovely.

00:58:39That's a perfect Victoria sponge.

00:58:42Right.

00:58:42I like a little bit of sugar on the top.

00:58:45There you go.

00:58:47Look at that.

00:58:48How proud are you of that?

00:58:50Very.

00:58:51And to make it with you, very, very special.

00:58:54Well, you're a perfect pupil.

00:58:56Absolutely lovely.

00:58:57Shall we have a slice now?

00:58:58Absolutely.

00:58:59I'm desperate.

00:59:00This is why I came, Mary.

00:59:02Oh, look at that.

00:59:04Oh, yum.

00:59:10Happy birthday, Mary.

00:59:11Cheers.

00:59:16Mmm.

00:59:17Yes, yes, yes.

00:59:19It can't get much better than that, can it?

00:59:22I honestly think we should rename this the Mary Berry Sandwich.

00:59:26Because it is yours.

00:59:35Thanks, Mary and Alex.

00:59:37You two are great together.

00:59:38Right.

00:59:39The website vote is closed.

00:59:40I'm going to soon find out whether serenity or chaos in the shape of Ching or Genaro has won the

00:59:45culinary battle.

00:59:46Oh, no.

00:59:47So, from one national treasure, Mary, not me, to another now.

00:59:51I thought you meant me.

00:59:52Rick, this is your moment.

00:59:54Thank you very much.

00:59:55So, what are you making?

00:59:56Well, I'm doing this grilled fillet of cod, with saff mash, saffron mashed potato.

01:00:01Okay.

01:00:01Tapenade.

01:00:02Mm-hmm.

01:00:02And I want you to make the saffron mashed potato, because I talk too much.

01:00:06Fine.

01:00:06Not anything like Genaro, but, you know.

01:00:09I know.

01:00:10Genaro goes out.

01:00:12So, what I'm going to do is just the easy stuff, just going to grill the cod.

01:00:19Okay.

01:00:19Actually, I quite like grilling cod as opposed to pan frying it, just simply because I like

01:00:24the way the skin colours up under the salamanders.

01:00:28Okay, so skin side up, yeah?

01:00:29Yeah, yeah, yeah.

01:00:30Okay.

01:00:30Now, Chris, you're our super fan.

01:00:32I think one of your dreams was to cook with Rick Stein.

01:00:35It's sort of bucket list stuff.

01:00:36Now's not the moment.

01:00:37LAUGHTER

01:00:40Yeah, come on.

01:00:41CHEERING

01:00:43Come on.

01:00:44Oh, Rick.

01:00:46It's done already.

01:00:47Although you did insult him earlier.

01:00:48No, I didn't.

01:00:49I was trying to compliment him if it went wrong.

01:00:51Are you hot in that coat?

01:00:52I am a bit hot.

01:00:53Do you want to take it off?

01:00:54Yes.

01:00:55Take him off.

01:00:59Take him off, because I like you.

01:01:00Okay, can you make some saffronade?

01:01:02Okay.

01:01:02So, chop, chop, chop, chop.

01:01:03Yep.

01:01:04All this lot together, and then in a bowl, and you meet...

01:01:06A little bit of brandy, squeeze a lemon.

01:01:08Okay.

01:01:09Dijon mustard, then some olive oil, just to loosen it.

01:01:11Okay.

01:01:12Right, I'll get on with this mash.

01:01:13Don't lock it up.

01:01:13As I was saying, just go on under the grill with the cod,

01:01:17which will take about eight minutes.

01:01:18Okay.

01:01:19You could probably keep an eye on it.

01:01:21I will.

01:01:21Most of the stuff here.

01:01:23Don't you worry.

01:01:24I'll do that.

01:01:25Right.

01:01:25Right, so let's talk about this mash.

01:01:28So, where did this come from?

01:01:29It actually came from Simon Hawkinson.

01:01:32Hang on.

01:01:33I've nicked the wrong...

01:01:34Here, you take that.

01:01:34Oh, that's fine.

01:01:35That's fine.

01:01:36I've taken the wrong thing.

01:01:37Already, but...

01:01:37Let's use this one, then.

01:01:39Yes, Simon Hawkinson.

01:01:40I know you, sir.

01:01:41Who, um...

01:01:42I think they...

01:01:43I just thought it was a great combination.

01:01:44It was in the days, like...

01:01:45This is 30 years ago, when the idea of doing things like saffron and mashed potato was quite

01:01:51new.

01:01:52Sure.

01:01:53You know, these days you'd do lobster mashed potato.

01:01:55Well, anything you like, really.

01:01:58But saff mash has always been a real...

01:02:00A real...

01:02:01Over the years, when you've been cooking, do you...

01:02:03Do you look at recipes that you've done in the past and go, oh no, I couldn't go near

01:02:06that.

01:02:06And then there's some you, like this, you look at it and go, this is a classic.

01:02:09Yeah.

01:02:09Well, you know the book, it was...

01:02:11I love that book.

01:02:12Food Stories.

01:02:13You know, when I...

01:02:14When I did it, I mean, the first...

01:02:16The book before that was called Taste of the Sea.

01:02:18Yeah.

01:02:18And that was all my recipes.

01:02:20People have said to me, I did a book originally called English Seafood Cookery, and I called

01:02:25myself Richard Stein then, because Rick seemed a bit sort of racy.

01:02:30And I just remember thinking about Fruits of the Sea.

01:02:33Oh, this is...

01:02:34This is not so good.

01:02:35Yeah.

01:02:36But over the years, it's funny with those things.

01:02:38I'm chopping the chilli now and leaving the seeds in.

01:02:40Yes, sorry.

01:02:40The seeds are in, right.

01:02:41I think we should make this a thing.

01:02:43Seeds are in.

01:02:44Over the years, I've gone back to that book, and we're still

01:02:48using lots of the recipes from it.

01:02:50Well, I always say, and I've said to you sort of privately over lunches and dinners

01:02:53and stuff like that, there's one recipe that always stood out for me.

01:02:57Yeah.

01:02:57Which was very much of the time, and it was a lobster salad with duck liver.

01:03:01Yes.

01:03:02And that just...

01:03:03That was the epitome of restaurant cooking.

01:03:06It was decadent and rich and exciting.

01:03:09Well, I mean, we used to do it with foie gras, of course, but these days you have to

01:03:13be a bit more...

01:03:14Yeah, I think there's nicer things to eat.

01:03:16I mean...

01:03:17Ethically, that's not...

01:03:18I totally agree.

01:03:19It's not really...

01:03:19I bet you thank me for mentioning that now.

01:03:22Yeah, thanks, Rick.

01:03:23I'm just looking very busy here.

01:03:25Yeah, that's good.

01:03:25Good.

01:03:26That's generally how I work this show.

01:03:27That's a really good point there, Chris.

01:03:29What I want to say about the tapenade, it's so much better if it's hand chopped rather

01:03:34than putting a whizzer.

01:03:34I agree.

01:03:35You know what I mean?

01:03:36It's like mayonnaise.

01:03:37Mayonnaise needs to be made by hand.

01:03:38Absolutely.

01:03:39Otherwise, it just looks like Hellmann's.

01:03:41Or others.

01:03:42Yes.

01:03:42Or what?

01:03:43Or others.

01:03:44Other brands.

01:03:44Loads of other brands.

01:03:45Oh, yes, you've got to mention the other brands.

01:03:47Yeah, yeah, yeah.

01:03:48Good point.

01:03:48So, I'm building up a little sort of sweating of root, just onion and carrot.

01:03:55OK.

01:03:56And then I'm just going to add some wet materials to this sauce.

01:04:00Wet materials?

01:04:01Yes.

01:04:02Is that a culinary term?

01:04:03No, I don't think it is, actually.

01:04:05Right.

01:04:07So, I've got some tomato in there, some white wine.

01:04:10Let me move some of that.

01:04:10And actually, I've just put some pepper, white pepper in there.

01:04:14I really like the taste of white pepper.

01:04:16It's not used a lot.

01:04:16I love white pepper.

01:04:17Do you?

01:04:18Yeah, sort of smoky, subtle.

01:04:19It's smoky.

01:04:20It's sort of different.

01:04:21When you're not used to it, you think, what is that?

01:04:23It's like an exotic spice.

01:04:25I think it's got more subtle kind of characters.

01:04:27I agree, Andy.

01:04:28I agree.

01:04:30Now, what's next, then?

01:04:31Oh, yes.

01:04:32I've just done the...

01:04:34Oh, good.

01:04:35Thank you so much.

01:04:36One job.

01:04:37How is it?

01:04:37One job!

01:04:39That's right.

01:04:40You should have had me watching that.

01:04:42It's great.

01:04:43The old...

01:04:44It's what I do.

01:04:44The old oven lean.

01:04:45Do you know what I think about, sadly, kitchen?

01:04:47What I really like about it, but it makes me nervous as hell.

01:04:50Right.

01:04:50Is the fact it's live, right?

01:04:52Yeah, but that's the fun bit.

01:04:53I know.

01:04:54As you saw in my intro that I completely messed up.

01:04:57If that was recorded, I'd have to do it again, and then it gets boring.

01:05:00But it's just that sort of tension of being live that makes it so special, I think, really.

01:05:05Bit of that.

01:05:05And then I would say, all the videos that I always see you do on here, Rick, you...

01:05:09I've not really travelled the world.

01:05:10I've done, sort of, Malia, Kavos, Zanti, that's really been how I...

01:05:15But I feel like I've explored the world...

01:05:17You'd like Shangri-La in Glastonbury, then.

01:05:20I feel like when I watch you on the TV, I learn so much, and I go try these foods.

01:05:25And I love and aspire to go to those countries one day, but until then, you do it for a

01:05:29lot of us, watching.

01:05:30Well, I mean, it's easy for me, because I just don't have to make stuff up.

01:05:33I just go to another country and have a few recipes.

01:05:37Oh, it's called cultural appropriation.

01:05:41You're inspired by them.

01:05:42Thank you, Andy, very much.

01:05:44So, I've just mentioned fish stock in here now, so I'm just going to leave that to...

01:05:48Simmer away.

01:05:50And, of course, I had to do one earlier, because you only get a number of minutes, which is good,

01:05:54really,

01:05:55because you could go on talking forever.

01:05:56Yeah, couldn't you?

01:05:57Boring.

01:05:57Rick, when we were in rehearsals, we were talking about fish stock.

01:06:01Talk to us about how you make your fish stock.

01:06:02You know, we were talking, Theo, about fish stock rules.

01:06:05Well, I think it's worth saying, really, because all the books say that fish stock should be only simmered for

01:06:11about 30 minutes,

01:06:12because you get this sort of gluey, gummy taste in a fish stock afterwards.

01:06:16Yeah.

01:06:16But you don't, do you?

01:06:17No.

01:06:17It's rubbish.

01:06:18I think you need about an hour to cook.

01:06:19You think, like, a fish stock with fish heads or, you know, lots of, like, strong fish.

01:06:24You need to cook a long time to get all the gelatin.

01:06:26I think you do.

01:06:27You were saying in rehearsals, in the restaurant, you used to, or you still do have two different classes?

01:06:32Of fish stock, which I've never heard before.

01:06:34Well, it's just that I just, we used to, we don't do so much now, but we used to fill

01:06:38it all the fish in the old days in the seafood.

01:06:40Yeah.

01:06:40So we would fill loads of bones.

01:06:42Yeah.

01:06:42And I, I just hate throwing bones away or shells away.

01:06:46Yeah.

01:06:46So we used to use, like, turbot, solve for the sort of first class stock.

01:06:50And then we used to roast the bones, a bit like making a beef stock, and then make a stock

01:06:56with those.

01:06:57And you just get more flavour, actually.

01:06:58Yes.

01:06:59With olive oil, not, not sort of lard or something.

01:07:02So I used to use that in making, like, breabesses and fish soups and things.

01:07:05And this, because I mean, the whole, this whole dish is inspired by Provence, really.

01:07:11Well, speaking of wit, now this is, er, this is a long...

01:07:14Good on you, I love it.

01:07:14I just do the talking now, look.

01:07:17I just explain and you can do it.

01:07:19Right.

01:07:19Well, I remember Delia Smith went on a tour at one stage and got John Tovey, I think, to do

01:07:25the actual cooking.

01:07:27Really?

01:07:27Which I thought was great.

01:07:28Here you are.

01:07:29Takes all the trouble out of showing off and talking to him.

01:07:32Well, does this mean I can count myself as your sous chef for one day?

01:07:36Yes, absolutely.

01:07:37Because you can, because you've got a good gift of the gab.

01:07:39Oh, yeah.

01:07:41So.

01:07:41Evidently not.

01:07:42Right, right.

01:07:42Okay, so this is quite delicate.

01:07:44So we've got olive oil mayonnaise.

01:07:45We have, yeah.

01:07:45And this is going to thicken this stock.

01:07:47Yeah, yeah, just pour some of that in there.

01:07:49Well, this is how you do it.

01:07:51This is always when you do like a...

01:07:53It's hot.

01:07:54I can't remember what you call it now.

01:07:57Emulsion.

01:07:58Emulsion.

01:07:59Yeah.

01:07:59Carbonara.

01:08:00Liaison.

01:08:01Liaison.

01:08:01Right, you just add the warm stock to the egg so that you bring the egg up to temperature

01:08:07and otherwise you'll create scrambled egg.

01:08:10Okay.

01:08:11That's looking good.

01:08:12Keep going.

01:08:12Yeah.

01:08:13I think we're just about there, actually.

01:08:15I think that'll do it.

01:08:15So you want a nice kind of coating...

01:08:17Yeah, I think that would be alright.

01:08:18Consistency.

01:08:19Shall we try it?

01:08:19Yeah, shall we?

01:08:20Get a spoon.

01:08:22Do a bit of...

01:08:22This is what coating means.

01:08:25It just means just going like that and looking at it.

01:08:27How is it?

01:08:28Oh, I've got that spoon in there.

01:08:30I know I would say that.

01:08:32Right.

01:08:33Are you ready to rock and roll?

01:08:35Let's get going.

01:08:36Okay, so we've got our cod.

01:08:37Oh, that looks great.

01:08:39Let me get everything else.

01:08:40I just do actually rather like the look of a piece of cod, but these days we're doing

01:08:47this thing called forgotten fish, which it's just a little sort of, I don't know, just a

01:08:55little slogan and what it means is we're using less well-known fish.

01:09:00Like, this dish would be really good with something like ling or coley.

01:09:04Do you use that in the restaurant?

01:09:06Yeah, yes.

01:09:07Right.

01:09:07Because we're trying to persuade people to eat less cod because cod is a bit endangered.

01:09:12Yeah, absolutely.

01:09:13But gosh, do I love cod, you know?

01:09:15Right, but you finish it off.

01:09:16Okay, I'll finish that off.

01:09:17Um, as a reminder, you can find all of today's studio recipes at bbc.co.dk.

01:09:23.

01:09:23So, that's beautiful, that.

01:09:25That's a perfect liaison, isn't it?

01:09:26I don't want to take you straight to Rick's dish.

01:09:27Oh, thank you.

01:09:28I'm talking too much.

01:09:29No, not at all.

01:09:30You can do what you want.

01:09:31You're a national treasure.

01:09:32Yeah.

01:09:33That is weird.

01:09:34I would say this is a delicious dish as well.

01:09:36Yeah?

01:09:37Yeah.

01:09:37Oh, would you?

01:09:38Yeah, yeah, yeah.

01:09:38As opposed to...

01:09:39Yeah, I don't know why.

01:09:41So we just put a bit of...

01:09:43Something else that went viral with the ears.

01:09:44A bit of tapenade on the side.

01:09:45Thanks for that.

01:09:47And then just finish off.

01:09:48Thanks for doing a bit of lovely chopping there, Chris.

01:09:51So just a bit of, um, chopped parsley round it.

01:09:54Sorry, did you just say lovely chopping?

01:09:55And I had some tomatoes there.

01:09:57Did you what?

01:09:58You just said lovely chopping to Chris.

01:10:00Yeah.

01:10:00He's made up.

01:10:01I was just going over it.

01:10:04There we go, there it is.

01:10:05My heart is beating.

01:10:07Right.

01:10:07I can almost hear it.

01:10:09Rick, looks classic.

01:10:10Tell us what it is.

01:10:12It is grilled fillet of cod with saffmash and tapenade.

01:10:16Brilliant.

01:10:16And I'd say it from itself.

01:10:21Right.

01:10:22Fair yes.

01:10:23Clap him.

01:10:24Clap him.

01:10:25Right, Chris, seeing as you help make it, you can dive in.

01:10:29Let us know what you think.

01:10:31Right, here's some white kids.

01:10:33There you go, Rick.

01:10:34Thank you very much.

01:10:34What have you got here, House?

01:10:35So I know that, Rick, you love Chardonnay.

01:10:39Chardonnay.

01:10:39Love it, yeah.

01:10:40Love it Chardonnay.

01:10:41So this dish really does work with the Chardonnay because of the, you've got the sauce in there,

01:10:46and the saffron and the mash and the fish.

01:10:48But this one actually is a bit of a hidden gem, hidden in plain sight.

01:10:52It's in the co-op.

01:10:53It's 725 and it's from South Africa.

01:10:56725.

01:10:57Dell and Bosch Drive, yeah.

01:10:58But it's fair trade as well, so you know everyone's being paid a fair price.

01:11:02Sometimes with very cheap wines, it's sort of got a fast fashion feel about it.

01:11:06You just need to know where they come from.

01:11:07But this one, we were talking earlier about how...

01:11:11South Africa?

01:11:12Yeah.

01:11:12I just think it's sort of halfway between Europe and Australia in terms of depth of flavour.

01:11:17Yeah.

01:11:18I think the Aussies are making sort of lighted Chardonnay's anyway, and Sauvignons.

01:11:23Yeah.

01:11:23But I just think South Africa's a sort of perfect meeting of...

01:11:27Yeah, and great value as well.

01:11:29Yeah.

01:11:29How is that, Chris?

01:11:30It just doesn't get any better then.

01:11:31Really?

01:11:32What, not even Theo's?

01:11:33LAUGHTER

01:11:37Right.

01:11:38Well done.

01:11:39Well done.

01:11:39You're a legend.

01:11:40Have you seen him DJ as well?

01:11:41I have.

01:11:42Purple Tiger.

01:11:44Right.

01:11:45Over the last 20 years, we've had over 450 chefs in our kitchen.

01:11:49Many familiar faces that started their TV journey right here have become household names.

01:11:53So, let's hear from some of their favourite moments from the show.

01:12:01Happy 20th birthday, Saturday Kitchen, with lots of love.

01:12:0520 years.

01:12:0620 years in TV is like 100 years in the real world.

01:12:10And that is such an amazing achievement of beautiful, trustworthy TV every Saturday.

01:12:15To be part of Saturday Kitchen for 20 years is the joy of my life.

01:12:20It's genuinely one of my favourite things that I get to do.

01:12:23My favourite thing about being on Saturday Kitchen is how fun it is.

01:12:29We're missing this show.

01:12:30OK.

01:12:30All in there?

01:12:31Yep.

01:12:31All in there.

01:12:32OK.

01:12:32That was your fault.

01:12:33Sorry.

01:12:37My personal Saturday Kitchen highlight has been doing the show with Bob Mortimer.

01:12:41It was just such a fun show.

01:12:44The drink reminds me of something my mum would give me if I had bad wind.

01:12:50It doesn't mean it's a bad thing.

01:12:53I do remember Matt with Greg Davis, that wonderful six-foot-nine comedian.

01:12:58Look at me there.

01:12:59I'm looking at the monitor.

01:13:00I've taken on a different persona.

01:13:01Do you feel more...

01:13:02Hands on here.

01:13:03Do you feel more manly?

01:13:04I do.

01:13:04I feel like a proper man.

01:13:06Good.

01:13:06Like Steve Redgrave.

01:13:08Get off the step down.

01:13:09There we are.

01:13:11I think meeting Danny Trejo was very, very, very cool.

01:13:16Let's talk about my midlife crisis.

01:13:17Do you think, you of all people, do you think I need a piss?

01:13:21Do I need an earring?

01:13:22I suggest you get like a little tattoo.

01:13:24Something like that.

01:13:24Yay!

01:13:29The day that I met Rick Stein, like I was calling my mother up.

01:13:33I was like, oh my God, I've just met Rick Stein.

01:13:35Like it was a really big deal.

01:13:36The one that stands out for me was doing the Christmas special with Rick Stein.

01:13:42A proper food hero moment.

01:13:44I got to cook with Michel Roux, senior.

01:13:47And he cooked a fantastic Dover sole dish.

01:13:50But he didn't tell me that I needed to help him.

01:13:53And that threw me.

01:13:54How would you like this?

01:13:55Well, you take the brown part there to fill it.

01:13:57You filleted?

01:13:58Yep.

01:13:58I think I'll be stitched up.

01:14:01Back in the day when there was the omelette challenge, which I was petrified of.

01:14:05I thought I would maybe give myself a starting chance by turning up the heat before we started.

01:14:11But when I threw the butter into the pan, the pan set fire.

01:14:15Oh, she's on fire!

01:14:17She's on fire!

01:14:18She's on fire!

01:14:19She's on fire!

01:14:20He didn't say fire!

01:14:23We've never had an omelette before, I think it was.

01:14:25Okay, let's take it off.

01:14:26Okay.

01:14:27It was, uh, it was exciting.

01:14:29Well, it has to be the Raymond Blanc moment where he does the omelette challenge, but he doesn't go for

01:14:33a 16-second omelette.

01:14:35To this point, you see these chefs properly going for it, scrambling all their eggs, doing it as quick as

01:14:39possible.

01:14:40Raymond cooked this incredible omelette.

01:14:42He goes for the most perfect Beauvoir's French omelette, which takes about three, four minutes.

01:14:48And what did he do at the end?

01:14:51He pulled a black truffle out of his pocket and just grates it over.

01:14:55Raymond's omelette was covered in black truffles, perfectly formed, absolute class.

01:15:01Oh, I think for my first ever VT, I think it was in my hometown of Lewis.

01:15:04And I distinctly remember, I bleached hair in a bid to be memorable.

01:15:08Well, it's like the A-Team, it has the brawn of B.A. Baracus, it has the good looks of

01:15:12face, it has the longevity of Hannibal, and it has the wild side of Howling Mad Murdoch. Enjoy.

01:15:17Check this out. Giddy up, Tufty, to Newmarket. Wahey! Abracadabra!

01:15:24And, you know, well, I must have done something right, because I've been on the show for a couple of

01:15:26decades, but I absolutely loved it.

01:15:28The nerves vanished, and here I am, still loving it to this day.

01:15:32I've always wanted to be in panto.

01:15:34Matt has given me the keys to the kitchen about four times, and to be in the middle of those

01:15:39great chefs, and having a drink or two with Ollie or Helen, and then interviewing the brilliant guests, it's such

01:15:45a good atmosphere, such fun.

01:15:47There was one episode in particular that I really loved. It was a Valentine's special, and I was dancing around

01:15:54with a basket and sprinkling rose petals on the guests.

01:15:57Like a flower girl. Here we go. There you go. There you go.

01:16:04I love being a really small part of the Saturday Kitchen family, so happy birthday, happy 20th.

01:16:12So, my favourite moments would be doing a shimmy to Paloma Faith on my first ever episode.

01:16:17Woo! Here comes the sky.

01:16:19Getting to wrap to Alicia Dixon.

01:16:21I'm glad I were the S-T-W-E-T.

01:16:24And generally, being part of the Saturday Kitchen family, thank you so much for being such an iconic British TV

01:16:31show, and may you carry on for many more years.

01:16:34Cheers, Saturday Kitchen.

01:16:36My favourite thing about being on the show is all the incredible people you meet.

01:16:40Not just the chefs, because it is really cool meeting other chefs, but then also the amazing celebrities.

01:16:45I mean, Flewena Benjamin, that was wild.

01:16:48Bryan Cranston, unbelievable.

01:16:51Jax Havaretti, I mean, we've just met such cool people.

01:16:54My personal Saturday Kitchen highlight has to be meeting the iconic Celia Emery.

01:17:01That show gets the best guests ever.

01:17:03And what was it like meeting Steven Spielberg?

01:17:06Well, I'm very starstruck, but I...

01:17:08Are you?

01:17:09Yeah.

01:17:10Okay.

01:17:10I was this morning meeting you.

01:17:12Right?

01:17:12A lot of people are.

01:17:13It's okay.

01:17:14I'm just a man.

01:17:18Love her.

01:17:19Without question, my Saturday Kitchen highlight was Dan Aykroyd coming on set.

01:17:24He was such a gentleman.

01:17:25He introduced himself to everybody.

01:17:26Remember, this is a ghostbuster.

01:17:28This is a blues brother.

01:17:29He sat down next to me and said, hi, Ali, you're a cutie.

01:17:32And he gave me his number.

01:17:33So I can genuinely say, who are you going to call?

01:17:37I've got so many nice memories.

01:17:39Me, Gennaro, and Antonio.

01:17:41That time, that time, that chaos.

01:17:44But it was beautiful chaos.

01:17:45Welcome to the Saturday Kitchen, the only at the world, Jamie Oliver!

01:17:52Right.

01:17:53Rick Stein is here now.

01:17:55He's in Greece and he's making chicken soup.

01:17:57I can't believe you called Rick Stein Rick Stein.

01:17:59Rick Stein?

01:18:00Oh, bless him, Mr. Larry Rick.

01:18:02Oops.

01:18:03I told you Anita to come along.

01:18:06I love it.

01:18:07Just tell me.

01:18:07I love watching me.

01:18:08Just, just stand.

01:18:10Stand there.

01:18:11I can't wait.

01:18:12Stand there.

01:18:12So, we'll be making for Jamie at the end of the show?

01:18:18Yeah.

01:18:20Will he get his food?

01:18:21Heaven, chilli and my spices.

01:18:24Is he in prose?

01:18:26Antonio, you just need to read there.

01:18:29Can't wait to come on the show again.

01:18:32Love you guys.

01:18:32Keep up the great work.

01:18:33Bye!

01:18:38Bye!

01:18:38Thank you to everyone involved in that.

01:18:40Great to relieve those moments.

01:18:42And I remember watching the Gennaro and Antonio one in a hotel room and it was memorable.

01:18:48I absolutely loved it.

01:18:50It was, it was brilliant.

01:18:51It was almost like a lesson in how not to host.

01:18:54That was like, that was like watching a rehearsal.

01:18:57Honestly, it was so funny.

01:18:58It was so endearing.

01:19:00Loved it.

01:19:00And as a special treat, the BBC have said that they will put it back on the iPlayer from

01:19:05later today.

01:19:06So go and check that out later.

01:19:08It's well worth a watch.

01:19:09Very, very, TV at his very best.

01:19:11Yeah.

01:19:12Right.

01:19:12Let's crack on with the show.

01:19:14Time to find out which dish you voted to round off today's delicious menu.

01:19:16So it could be Ching's Sichuan pepper, which is all this, the beef, or it could be Gennaro's

01:19:22saltimbocca, chicken saltimbocca.

01:19:24It was very, very close.

01:19:25Thank you to everyone who voted.

01:19:27It was so close.

01:19:28In fact, the 53% of you went for Gennaro.

01:19:34Which means, which means the Ching's had the easiest ride of anyone today.

01:19:40I mean, literally just turning up to drink.

01:19:42So you go, you don't have another seat.

01:19:44It's just as well I'm not cooking.

01:19:47And now, thank you, so it looks like I'm going to be running around like a...

01:19:50Yes, you better.

01:19:53I've got a job for you.

01:19:54Right, Gennaro.

01:19:55This is for you.

01:19:57Talk us through it.

01:19:58Your glass is for you.

01:19:59That one is for you.

01:20:01That one is for you.

01:20:02That one is for you.

01:20:03That is for me.

01:20:04You're going to do the chicken bit.

01:20:06Right.

01:20:06Right?

01:20:06Let's move that.

01:20:07That's confusing.

01:20:08Now, now we're looking.

01:20:10Okay, start cooking, Gennaro.

01:20:11All right.

01:20:12First of all, get a nice, you know, breast of a chicken.

01:20:16And you put them on the table here.

01:20:17I'll use this one later.

01:20:19Make sure you find a nice, sharp knife.

01:20:22Mm-hmm.

01:20:22And then...

01:20:23Then you, watch it.

01:20:24And you, oh, that's good.

01:20:26Yeah, I cut myself a few times.

01:20:27And then you just slice in half.

01:20:30Just cut them in half.

01:20:31Look at that beauty.

01:20:32So easy to do it.

01:20:35Sometime you find some excess, extra bit of, the, the, the chicken, which you can always

01:20:41use in a lay to make a little stew or anything.

01:20:44Mm-hmm.

01:20:44Or just dry it up.

01:20:46See, I remove this bit.

01:20:47Because I'm going to bash them all up.

01:20:49That's good.

01:20:50So do you remember your first time on, er, on this show, on live telly?

01:20:53Of course I remember the first time.

01:20:54How was it?

01:20:55Are you nervous?

01:20:56I need, I need something to put them in.

01:20:57What are you looking at?

01:20:58What?

01:20:59That's all right.

01:20:59Yeah, put it down there.

01:21:01Of course I remember, I remember.

01:21:03Yeah, were you nervous?

01:21:05I'm a, I don't know about nervous.

01:21:08Were you, were you organised?

01:21:10Er, no, no.

01:21:13I never organised.

01:21:15Sometimes I even forget what I'm cooking.

01:21:17Yeah.

01:21:17If you notice, see some of the dish, I just say, name me that dish.

01:21:20I go, er, er, er, what is it?

01:21:22Yeah.

01:21:23Sometimes I always, when I come here on the show, always sometimes I ask Michael what I'm

01:21:28cooking today.

01:21:29Well, I mean that's part of the charm, Gennaro.

01:21:32You think so?

01:21:33I absolutely think so.

01:21:34That's why people love watching you.

01:21:35So, you can see what I've done.

01:21:37I just bashed a little bit of breast of a chicken.

01:21:41Mm-hmm.

01:21:42Nicely.

01:21:43Here, we don't use not salt, and we don't use not pepper.

01:21:48Okay.

01:21:49Okay.

01:21:49That's good.

01:21:50Just a little bit.

01:21:51Simple as that.

01:21:52Remove it.

01:21:53Now, let them on the table.

01:21:54Put this one underneath here.

01:21:56Okay.

01:21:57Because we work all on the table, so everything I'm using here.

01:22:00It's going to get cooked.

01:22:01It's alright.

01:22:02Then, we have a lovely slice of prosciutto.

01:22:07Mm-hmm.

01:22:08Fantastical.

01:22:08Okay.

01:22:09This one as well.

01:22:11This is an extra bit.

01:22:12You don't need very, very, very much.

01:22:14So, let's talk about this little gratin now.

01:22:17Yes.

01:22:18I need an extra chopping board, but it doesn't matter.

01:22:21Hang on.

01:22:22Hang on.

01:22:22Let me just wash my hands as well, because I touch it.

01:22:26Oh, let me see.

01:22:26You remember.

01:22:27Ah.

01:22:28No.

01:22:28They told me off.

01:22:31No, but I wash them anyway.

01:22:33So, it's good.

01:22:34So, lovely fontina cheese from the north of Italy.

01:22:37If you don't have fontina, you can use provolone.

01:22:40Can I just interrupt you?

01:22:41Yeah.

01:22:42Just tell everyone what I'm doing here.

01:22:44What are you doing here?

01:22:45I don't know.

01:22:48What actually he's doing, look at some tomate and gorgette.

01:22:51You put them together, drizzle a little bit of volleyball.

01:22:54Yeah.

01:22:54And then he's going to have panko bread and parmesan.

01:22:57Yeah.

01:22:57Sling it in the oven.

01:22:58Sling it in the oven.

01:22:59Nothing special.

01:23:01Okay, great.

01:23:01Thanks.

01:23:02I'm glad I flagged that.

01:23:03I'll show you before what to do.

01:23:05You already forgot.

01:23:07So, Ching, seeing you've had nothing to do today.

01:23:11Yes.

01:23:12It's been the best morning.

01:23:14Tell us about your moments.

01:23:15What do you remember?

01:23:16You've been on the show 42 times.

01:23:18What?

01:23:19No.

01:23:19Really?

01:23:20Okay.

01:23:21I'm sorry about that.

01:23:22I'm really old.

01:23:23But, um, honestly, I am just so grateful.

01:23:27Like, this has just been...

01:23:29I'm going to get emotional now because...

01:23:30Please don't.

01:23:31All right.

01:23:32He hates him.

01:23:34I was going to wait to look.

01:23:35Chloe and somebody gets a guitar out at a party.

01:23:38All right.

01:23:39Nobody wants it.

01:23:42I'm sorry.

01:23:43All right.

01:23:43For you, I'll keep it light.

01:23:45No.

01:23:46Honestly, though.

01:23:47Honestly, though.

01:23:48The thing is, this is such a beautiful magic show.

01:23:50I mean, you know, it's brought so many people together.

01:23:53Hats off to Amanda and the whole team.

01:23:56Like, McKay, there's Tom, everybody.

01:23:57Oh, bless her.

01:23:58All of you guys.

01:23:59I mean, it's just such a joy to be on the show.

01:24:02Oh.

01:24:02And I've learned so much.

01:24:03Incredible chefs.

01:24:05And I think you guys have changed, you know, the way we eat in the UK.

01:24:09All of you.

01:24:10All of you are legends.

01:24:11You're here.

01:24:12Oh, my God.

01:24:13That's very good.

01:24:15Do I get...

01:24:16What do I get?

01:24:16Can I get a free lunch?

01:24:18Oh, free lunch?

01:24:19Definitely.

01:24:20I'll tell you, have a lunch.

01:24:20Look at that.

01:24:21I made a thing.

01:24:22That looks nice.

01:24:22These are beautiful.

01:24:24Right.

01:24:24This is the way I show you and you're done like that.

01:24:27Let's go.

01:24:28Sorry, tell me.

01:24:29I don't know.

01:24:29Now, you're pretty excited to meet Ken.

01:24:32Oh, my gosh.

01:24:33So, I first did the show and then Ken and I went on to go do Exploring China for the

01:24:38BBC.

01:24:39Oh, yeah.

01:24:39That was a phenomenal show and I learned so much.

01:24:43It was like...

01:24:44It was amazing.

01:24:45And he should be here.

01:24:46So, God bless you, Ken.

01:24:47Thank you for taking the way for us.

01:24:50Right.

01:24:51So, the little gretans in the oven.

01:24:53A little bit of flour.

01:24:54A little bit of flour.

01:24:55It goes straight in.

01:24:56Look at that.

01:24:57Here, what I actually have done, I don't use any salt or any pepper or anything.

01:25:01The cheese go right underneath.

01:25:04The prosciutto on top.

01:25:05The sage on top.

01:25:06Just put a little bit of flour again.

01:25:08Just try to thicken up the sauce.

01:25:10Do you know what?

01:25:11I'm just going to put a touch of oil in there just to stop that burning.

01:25:15You sure?

01:25:16Yeah.

01:25:16Because I made it out.

01:25:18Well, actually, I suppose...

01:25:19Yes, I forgot the oil.

01:25:21OK.

01:25:22Chris, you're racing off again.

01:25:24Where are you?

01:25:25You're racing off again.

01:25:26You feel like your Westlife at the back here, aren't you?

01:25:27While you're racing.

01:25:28But you're going off to do the summertime ball all afternoon and evening.

01:25:32Yeah.

01:25:32Yeah, at Wembley Stadium this afternoon.

01:25:33It's like...

01:25:34It's like seven hours or something.

01:25:35Yeah.

01:25:36Head straight there.

01:25:37What a start.

01:25:39Yeah, it's awesome.

01:25:40Massive line-up.

01:25:41Take that.

01:25:41Robin.

01:25:43Calvin Harris.

01:25:44Oh, wow.

01:25:45It's going to be awesome.

01:25:46How cool.

01:25:46Nile Rodgers.

01:25:47Nile Rodgers, yes.

01:25:49Nile Rodgers would be there.

01:25:50Maybe Nile Rodgers.

01:25:52Rick, if you want our DJ there as well.

01:25:57I'm pretty good to know.

01:25:58You're supposed to help me.

01:26:00That's all you need to know.

01:26:01I'm pretty good on the old ones and twos.

01:26:03That's all you need to know.

01:26:03You need to come on the show.

01:26:04You can't get a capital breakfast.

01:26:06Carrioty.

01:26:07I have to say, I mean, I went to see it many years ago when the kids were younger.

01:26:11It's a long gig for you guys.

01:26:13It's long, but it's incredible.

01:26:16And it's Wembley Stadium and it's 80,000 people.

01:26:19Oh, wow.

01:26:19It doesn't get better than it.

01:26:20Yeah.

01:26:21Quite good for the ego, right?

01:26:23You get to do the whole, hello Wembley.

01:26:25Yeah.

01:26:26It's cool.

01:26:27That's very cool.

01:26:27I'll tell you what, I'm having the maddest day today.

01:26:29Yeah.

01:26:30I'm here and then I'm there.

01:26:33It's everywhere.

01:26:34Can I, can I finish cooking?

01:26:36Yeah, you can.

01:26:38You've almost burned this one anyway.

01:26:41At this stage, turn it down a little bit.

01:26:44Okay.

01:26:45So, it takes only minutes to cook this one.

01:26:49Right at the end.

01:26:50Where's the wine?

01:26:51You drank the wine?

01:26:52No, no, no.

01:26:53Oh, no, no, no.

01:26:53No, that one.

01:26:54And then you splash it.

01:26:55We always try to remove off the gas because sometimes I explain.

01:26:59Have that wine in sight.

01:27:02Oh, my God.

01:27:03What are you going to say now?

01:27:05Why I'm cooking so good.

01:27:09Yeah.

01:27:10You take it.

01:27:11No, no, no.

01:27:12Come on.

01:27:12Shall I take it?

01:27:13Shall I steal it for you?

01:27:13No, no.

01:27:14Come on.

01:27:15Why I'm cooking so good.

01:27:18It's not the same.

01:27:19It's not the same.

01:27:19Get the camera, get inside here.

01:27:21Helga, tell us about the wine.

01:27:23So, we've got a Sicilian, we've got a Sicilian wine for you, Genora, with your dish.

01:27:27It's, er, it's called Luchido.

01:27:29And this is wine.

01:27:30No.

01:27:30I've lost it.

01:27:31I've lost it.

01:27:32Because I've done one early on.

01:27:35Yeah.

01:27:35It's good.

01:27:36I've put one inside here, the wine coming in.

01:27:39This is so beautiful.

01:27:41Helga's got lovely wine.

01:27:42Tell me.

01:27:42I think we're trying to hear about the wine.

01:27:43Do you know, it's, it's, no, no, I, I, I, I'm so happy listening to you talking, Genaro,

01:27:49but I just wanted to tell you about the wine, because it's a Sicilian white.

01:27:52I wanted to make you happy.

01:27:54Luchido is the grape variety.

01:27:56It's from the M&S found rate.

01:27:58£8.50.

01:27:59And it goes with the Salton Bocco, especially with the little surprise cheese element in

01:28:03there as well.

01:28:04So you need a wine with freshness.

01:28:05I hope you love it.

01:28:06Gorgeous.

01:28:07It's lovely.

01:28:07It's not listening to you.

01:28:08Come on, finish up.

01:28:09I'm coming.

01:28:10I'm coming.

01:28:12Right.

01:28:13Where's this going?

01:28:14There you go.

01:28:15Oh.

01:28:16I'm sorry for diving into that.

01:28:17I've had anything for hours.

01:28:18The first wine that Ellie, Ellie, Ollie ever introdes was £3.

01:28:24That's how much times have changed.

01:28:26One morning.

01:28:28That's all for us today on Saturday Kitchen Live.

01:28:31Are you going to go over there?

01:28:32Thanks to Gennaro, Ching, Leo, Andy, Rick, Helen, Liz and Chris.

01:28:37And of course, all of you guys at home for watching.

01:28:40All the recipes from the studio on the website, bbc.co.dk.

01:28:43forward slash salad kitchen.

01:28:44I've got more best wine to you tomorrow morning at 9.45 on BBC Two.

01:28:47And I'll be back here live next Saturday with Max Halley, Adam Byers,

01:28:50Stacey herself, Jonah Page.

01:28:52Enjoy the rest of your weekend.

01:28:53Bye for now.

01:29:02Bye.

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