Saturday Kitchen Season 2026 Episode 01

Golden.Bazaar

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Transcript

00:00:00Delicious recipe ideas by the plateful. This is Saturday Kitchen.

00:00:04Hello, welcome to the show. Happy New Year.

00:00:28We're spoiling you with three incredible chefs today.

00:00:31Richard Bainbridge, Anna Hoare and Andrew Wong have dishes guaranteed to start your year with a bang.

00:00:36And if you, like me, think that January is no time to give up good wine,

00:00:40then Helen McGinn has delicious ideas to keep our glasses topped up.

00:00:44Now, today's special guest is an award-winning actor who's brought us endless joy in comedy classics like Extras and Ugly Betty,

00:00:50and you've probably enjoyed her performances over Christmas in festive hits like Nativity and Arthur Christmas.

00:00:56She's currently starring as a detective in the hugely popular BBC crime series Shetland,

00:01:01and please welcome the brilliant Ashley Jensen.

00:01:05Hi!

00:01:06Hi, thank you for having me.

00:01:07You're very welcome. We love Shetland.

00:01:10We love Shetland.

00:01:11Do you?

00:01:12Yes.

00:01:12Proper binge watch.

00:01:13It's really good. It's quite dark.

00:01:15Yes.

00:01:15It can be funny.

00:01:16Yeah, I was going to say it's a lot of fun to do, but maybe fun's not the right word, really.

00:01:21But it's fun to be able to get to film at that location, which is just exquisite.

00:01:27It's one of the most dynamic places I've ever had the fortune to film.

00:01:31It is very beautiful.

00:01:33Yeah, yeah.

00:01:33Very beautiful.

00:01:33Right, we're going to talk all about that later.

00:01:36Right, let's see what else is on the menu today.

00:01:38Richard, you are flexing your culinary muscles.

00:01:43Yes.

00:01:43But not those.

00:01:45No.

00:01:45In shellfish form.

00:01:46In shellfish form.

00:01:47Only because, right, so I wanted to come up with a dish.

00:01:49Like, we've all worked really hard over Christmas and New Year, working in the kitchen, stressing out.

00:01:53I wanted to do something that was really quick, really easy and really accessible to do,

00:01:57but also put in the middle of the table and we all dive in and enjoy together as a family.

00:02:00So what I've done is some lightly curried mussels with some butternut squash, we've got some kale,

00:02:05and then we're going to finish that with some coriander, and then I'm doing a soda bread.

00:02:10Soda bread!

00:02:11Soda bread, which I didn't realise that, you know, the culinary queen of Irish cuisine was on today.

00:02:16Yeah.

00:02:16And I would have just called it.

00:02:18So it's a store-covered quick bread to make.

00:02:21You have to call it the real name.

00:02:22It's a like a soda bread.

00:02:24Yeah, yeah.

00:02:24So it's a pumpkin soda bread that you can make, you know, from start to finish.

00:02:28In 45 minutes, you'll be lathering that butter on and diving in.

00:02:31Nice.

00:02:32Look forward to that.

00:02:33Anna, you're taking Ashley back to the Shetland lines with a nice sort of fishy taste of the sea.

00:02:39Yeah, nothing sounds delicious like a fishy dish.

00:02:45I'm going to do, well, I think it's quite a clever trick in how to cook a beautiful piece of fish.

00:02:50So I'm going to cook it kind of wrapped in greased through paper like a pouch.

00:02:53It's going to have some burnt butter in there, some capers, some lemon zest,

00:02:57and I'm going to serve it with a kind of chopped seaweed and olive salad on top.

00:03:02Okay.

00:03:02And then a beautiful, I'm going to try to show you, Matt, how to make a perfect mash.

00:03:06Okay.

00:03:07All right.

00:03:08I'm going to try to show you.

00:03:09Don't I know?

00:03:10All right, but thanks for that.

00:03:11And Andrew, you're spicing things up with a classic Sichuan dish.

00:03:14Yep.

00:03:15Pre-Chinese New Year, we're going to do a thousand chili chicken.

00:03:18Nice.

00:03:19It's a plate of a lot of chili and not very much chicken.

00:03:22Excellent.

00:03:22But we also have steamed rice, and I'm going to tell you my secrets to just really simple, delicious steamed rice that everyone seems to get wrong.

00:03:31Rice cooker.

00:03:32Of course.

00:03:35Helen.

00:03:35Yes.

00:03:36Not doing dry January.

00:03:38Well, I'm sure you'll be very surprised to know that I'm not doing dry January.

00:03:42The worst month to give up alcohol.

00:03:43Well, and also I just think little and often.

00:03:46You know, the whole stopping for the whole month thing is never...

00:03:48I did do it once.

00:03:49How was that?

00:03:50Once.

00:03:51Once.

00:03:51Yeah, that was it.

00:03:52Yeah, yes, exactly.

00:03:54All right, well, what you got?

00:03:55So, we have got, actually, reds, whites and a sparkling.

00:03:59OK.

00:03:59I know that, you know, New Year has been and gone, but when I saw your recipe, Andrew, with the chilies in, there's only one way to go with that.

00:04:08There really is only one way to go.

00:04:09So, we have got bubbles.

00:04:10And we've got an English wine as well, which I'm really excited to share because it's new on the shelves and it's great value.

00:04:15OK, nice.

00:04:16Now, Ashley, you've done the show before.

00:04:18Food Heaven, Food Hell.

00:04:19What are you loving at the moment?

00:04:20Oh, well, I find it difficult to say what my food hell was because I don't like to be defeated by food.

00:04:26I like food.

00:04:27I am a foodie.

00:04:28My food heaven, I think at this time of the year when it's cold, I'm with you and I can have like a big one pot thing.

00:04:34So, something like a big venison casserole or something.

00:04:38OK.

00:04:38And also because on the school run, I quite often see roadkill.

00:04:41I quite often see, there's occasionally a deer or a pheasant.

00:04:46Where do you live?

00:04:46In the countryside.

00:04:48Somerset in the countryside, there's quite often a pheasant and I'm like, well, that seems like a waste.

00:04:54A few badgers.

00:04:55A few badgers, but I'm not going down that route.

00:04:57Anyway, my food hell would probably be, I'm not a fan of what I was going to call it, graphic food.

00:05:04OK.

00:05:04Which is what it's like, thighs and ribs and armpits.

00:05:08Oh, OK, so, right, wings.

00:05:10Not an armpit, obviously, but ribs and thighs and wings and things like that.

00:05:15Kind of give me the fear, because I didn't eat meat for about 20 years.

00:05:19So, it's too graphic.

00:05:20Graphic meat.

00:05:21Graphic meat.

00:05:21Yes.

00:05:22Graphic meat.

00:05:23Yes, thank you.

00:05:24But not roadkill, obviously.

00:05:27That's quite graphic in itself.

00:05:29I'm thrifty, though I don't like waste.

00:05:37Well, whatever Ashley gets, I'll be making something delicious at the end of the show,

00:05:40but will it be her food heaven, a comforting casserole with a rye and a veg?

00:05:44If so, I'm going to slow cook venison shoulder in some port and some wine until it's melted

00:05:48and a mouth tender.

00:05:48I'm going to serve it with some butter glazed carrots, some new potatoes, celeriac and a

00:05:52bit of cavallonero.

00:05:53Or will I take her to food hell and give it a bit of a Korean makeover, which I know you

00:05:58love?

00:05:58I do, yes.

00:05:59So, hopefully that will convince her how delicious things like wings and ribs really are.

00:06:04If so, I'm going to make a spicy Korean sauce, which I'm going to slather all over

00:06:07some pork ribs and chicken wings.

00:06:09I'm going to serve it with a fiery bok choy and cucumber salad.

00:06:13There's no vote today, so we're putting Ashley's Shetland sleuthing skills to the test to

00:06:17win her dream dish by solving a culinary crime.

00:06:20There's a fun-loving criminal in the studio, but you're going to have to keep watching to

00:06:23find out who it is.

00:06:25Oh.

00:06:26Right, Richard, let's get cooking.

00:06:28Okay, what do you want me to do?

00:06:29So, if you can get on to the soda bread, can we, really quick.

00:06:33So, you don't want to do it in front of Anna?

00:06:34Completely 100%.

00:06:35So, if you can get on that for me, everything that you've got there is, I think, a store-covered

00:06:40ingredient.

00:06:40So, you've got plain flour, touch of honey, you've got the bicarbonated of soda, some salt

00:06:45and some pumpkin seeds, and some buttermilk, but you could use yoghurt in there.

00:06:51Anna was telling me just before that you could use milk, use a little bit less, but put some

00:06:55lemon juice in there as well to bring it all together for the sourness.

00:06:57It's just what you said, isn't it?

00:06:58That's true, yeah.

00:06:59It's a chemical reaction with the bicarb.

00:07:02It needs acid, but milk is obviously runnier, so you just need a little bit less milk and

00:07:06just some vinegar or lemon juice.

00:07:07I quite like seeing you quite nervous.

00:07:10Oh, I am a little bit.

00:07:13When I handed the recipe, I didn't expect you to be sitting there.

00:07:15It's like having Delia Smith sitting there.

00:07:18It's my favourite bread, so I'm going to love it.

00:07:21Good.

00:07:22So, whilst you're getting on to that, it's literally one of those things, you're going

00:07:25to have all those, bring it all together, make it into, it's almost like making a savoury

00:07:30scone, so bring it all together, it'll be quite wet, use a little bit of extra flour to shape

00:07:34it, and then just do a nice cross in the middle to let it breathe as it bakes.

00:07:38200 degrees, 25 to 35 minutes until it sounds like a drum on the bottom.

00:07:42Okay.

00:07:43So, what I'm going to be getting on with is my beautiful mussels.

00:07:46Now, I love mussels, especially coming from Norfolk, I think they're the best mussels

00:07:49in the world, especially when the water gets colder, they get plumper, they get richer,

00:07:53they're delicious.

00:07:54But I think a lot of people are scared at making them at home, so I wanted to kind of break

00:07:58that down, because I think classically, you have a big pan on, and you're meant to get

00:08:01it raging hot, put the mussels in, put your wine in, and it all kind of spurts everywhere

00:08:05and you put the lid on, whereas we're doing it slightly different.

00:08:07So, just in the bottom, I've got some onions, garlic, and I've got some butternut squash

00:08:12that's just starting to sweat down with a little bit of oil, and once they get all nice,

00:08:16soft and tender, we're going to add some cider in here.

00:08:19I like cider, but just after Christmas, you might have some white wine, you might have

00:08:22some prosecco, you might have some bubbles left over, or beer, so I kind of grab whatever

00:08:27I've got left over and pop it in, but cider is a classic combination.

00:08:29So, pop that in, and you want that to come up to the boil.

00:08:34People are scared of mussels because it can make them very ill.

00:08:39I'll talk to everybody in three days.

00:08:41But I think that's it.

00:08:43I think it's just learning about looking after them.

00:08:46Like I always think, if you treat a butternut squash like you would want to be treated, you're

00:08:50going to treat it with respect, or if you're the flower, you treat it like how you would

00:08:53want to be treated, and it's the same with mussels.

00:08:55If you care for them and nurture them...

00:08:57I'm here.

00:09:00Panto season.

00:09:02You normally go there and come here.

00:09:05Yeah, go on.

00:09:06So, I think if you look after the mussels like you would want to be looked after, right?

00:09:09So, you get in the mussels, go to your local kind of fishmonger in Norfolk, you go on the

00:09:12side of the road, they'll have the shacks on the side of the road, get them, keep them

00:09:15nice and cool, then submerge them in cold water with some flour on top, and so what that'll

00:09:20do is when they sit there...

00:09:21Do you want a tip?

00:09:23So we had a...

00:09:24Hang on, I'll tell you.

00:09:25And then we had a Portuguese chef on a while ago, Enrique, Enrique, and he puts his shellfish

00:09:33in sparkling water, and it makes them open, and then spit out the grit.

00:09:37Which is amazing, but we can't all afford sparkling water to put them in.

00:09:41I want to hear the flour tip, what's the flour tip?

00:09:43So this is quite an old-fashioned Norfolk term, so what you do, you put the plain flour

00:09:47on it, and then you let them sit there, so again, as it breathes, it kind of takes the

00:09:51flour in, and then it'll spurt it out, and it kind of helps clean them, so it kind of gets

00:09:54a lot of that impurity and some of the grit out of them, so it kind of breathes it in

00:09:58and pushes it out.

00:09:59So you can either put them in your garage, because it's nice and cold at the moment, or

00:10:01put it in your fridge.

00:10:02But they'll keep for about four days, but just keeping it in that water, and keeping

00:10:06them going round.

00:10:07Water and flour?

00:10:08Water and flour.

00:10:09Do you change the water, or you just do it once?

00:10:10No, for a couple of days, I think it's fine, because you want that flour to come in and

00:10:13then come out again.

00:10:14Then give them a good old rinse off afterwards, and it does make it a lot more cleaner.

00:10:17Last question.

00:10:18Do you mix the flour and the water together, and then pour it on the muscles?

00:10:21No, just sprinkle it over and give it a mix around, and then it'll slowly but surely

00:10:24go all the way through.

00:10:25Wow.

00:10:26Do you remember that?

00:10:27But also, they can be quite scary at looking at.

00:10:30So you want to take the beards off and give them a good scrub.

00:10:32The beard is what kind of connects it to the rope, or kind of to the rocks.

00:10:35So you want to pull that off to get it out of the way, because it's not particularly edible.

00:10:39And then you want to make sure, if you've got any open ones, now this is where we all

00:10:42freak out with an open one.

00:10:43So all I like to do when I'm doing it, and I do bucket loads of them at Benedict's,

00:10:48give them a little tap.

00:10:49And if they then start to move in like that one, and they close up, means they're still

00:10:52alive and they're still good to use.

00:10:54If they don't, just discard them.

00:10:55But they're really great value for money, and they're a great source of protein.

00:10:58So I heard.

00:10:59Yes they are.

00:11:00Yeah.

00:11:01The other bit.

00:11:02So that then comes up to the boil.

00:11:03We now put our muscles in here, and you see there's no big rage and bubbles and all the

00:11:07rest of it, and we're all freaking out.

00:11:08It just goes in quite quietly.

00:11:10Get that kale in there.

00:11:11This is the time of year for kale, I feel.

00:11:13Mm-hmm.

00:11:14So we kind of mix them all around, and put them in.

00:11:17And pop the lid on.

00:11:19And that should be about two to four minutes, just for it to then all cook down, and then

00:11:23all open up.

00:11:24And then we'll add a little bit of cream, a little bit of lemon juice, and some butter

00:11:28as well.

00:11:29Do you want the stalks of the coriander, or not?

00:11:32Yes.

00:11:33Yeah, finely shredded?

00:11:34Yeah.

00:11:35Okay.

00:11:36So whilst we're doing that, the one thing I have done, forgot, is my lightly curried

00:11:39element.

00:11:40Oh, okay.

00:11:41So we're just going to add in our mild curry powder and our turmeric powder.

00:11:45Right.

00:11:46So I like to use mild curry powder.

00:11:47If you want it a lot hotter, you can put some fresh chillies in there, and kind of give

00:11:51it a real good boost.

00:11:52But I like to just have that mild flavour going over.

00:11:55And I love this, because one of those big one-pot wonders where you put around the table,

00:11:59everyone can dive in.

00:12:00My kids love it.

00:12:01Yeah.

00:12:02Cheap, accessible, don't go to them supermarkets and get those, you know, the ones in a backpack

00:12:06bag.

00:12:07Oh, the pre.

00:12:08You know, I don't even know what that does, or how they do that.

00:12:10But yeah.

00:12:11So put them in there, give them a good stir.

00:12:12You can already see they're already starting to open, and that's exactly what we want.

00:12:15And it's not stressing anyone out.

00:12:17OK.

00:12:18So what else is going on in your world?

00:12:20How's Benedict's?

00:12:21Good.

00:12:22Good.

00:12:23Yeah.

00:12:24It's been a good year.

00:12:25It's a difficult year for hospitality.

00:12:26I think we're all kind of trying to find a new path that works for all of us.

00:12:29But overall, I'm really happy with it.

00:12:31It's going great.

00:12:32Good.

00:12:33And we're kind of going into events now and kind of cooking in people's houses for

00:12:36small groups, which is great.

00:12:37So we're making that connection with customers and kind of really going into their environment

00:12:40instead of them coming into our environment, which has been lovely.

00:12:43Nice.

00:12:44And I think you've just retained three AA rosettes for the ninth year in a row.

00:12:51Yeah, I did.

00:12:52Congratulations.

00:12:53Thanks so much.

00:12:54Yeah, yeah, yeah.

00:12:55Hard work, right?

00:12:56Yeah, that's a good thing.

00:12:57Clap, everyone.

00:12:58Clap.

00:12:59Thanks so much.

00:13:00Yeah, so we did.

00:13:01Just after we first opened, because we turned ten this year, we managed to get the three

00:13:03rosettes quite quickly afterwards, so it was really great.

00:13:05But I remember when they first came in.

00:13:06They came in about a week after we opened.

00:13:08And they came in and had it, and I got my, you know, I got my two rosette plate.

00:13:12And I was so grumpy about going straight in with two that it irritated me so much that

00:13:15my daughter then used it as a breakfast plate until I got my third one.

00:13:19And then I put it on the wall.

00:13:21But yeah, we've had it ever since.

00:13:23Don't tell me.

00:13:24And how's the, how's the modelling?

00:13:26Ah, thanks for asking.

00:13:27Thanks so much.

00:13:28It's good.

00:13:29There might be some clothes that I'm kind of helping design and being involved with for

00:13:332026, which is quite exciting.

00:13:35So yeah, kind of trucker inspired, I think.

00:13:37Really?

00:13:38Yeah.

00:13:39That's kind of the look you give.

00:13:40Those are the vibes I'm getting.

00:13:42Yeah, and I think that it's quite fun.

00:13:44But do you know, like in our industry, it's really creative, right?

00:13:46And you talk to amazing people.

00:13:47So to actually go in this realm and start talking to different people about clothes and

00:13:51kind of what people like and what they don't like, it's been really interesting.

00:13:53And it's a great project for my wife and myself to get involved with.

00:13:56So I'm really enjoying that.

00:13:58So you can now see all my beautiful muscles have started to open.

00:14:00Come and smell.

00:14:01Come and smell.

00:14:02So butter goes in now.

00:14:03Mm-hmm.

00:14:04That's not really smelling.

00:14:05You just.

00:14:06Oh, sorry.

00:14:09Then we just.

00:14:10Telly, innit?

00:14:11They don't know.

00:14:12Yeah, lovely.

00:14:14Nice.

00:14:16So we just add in a little bit of double cream that you might have left over from kind

00:14:20of your Christmas pudding and all of that.

00:14:21So we add that in.

00:14:22A knob of butter, a good squeeze of lemon juice and let that all come together.

00:14:26Now this is great because it's basically a sauce in the bottom.

00:14:29You can dip all of this in and it all comes together beautifully.

00:14:32I'm going to whack a handful of your coriander.

00:14:37And my kids love it.

00:14:38You know, like without sounding all Norfolk, they love it.

00:14:41But they love it.

00:14:42We put it in the middle of the table.

00:14:44It's steaming away.

00:14:45It's cold outside.

00:14:46The log burners go in and we all dive in.

00:14:48I think there's nothing more exciting.

00:14:49It's painting a beautiful picture.

00:14:51At the Bainbridge household.

00:14:52Yeah.

00:14:53Do your kids actually like muscles?

00:14:54Yeah, they do.

00:14:55Yeah, yeah, yeah.

00:14:56They love it.

00:14:57And also, you know, just gone the last winter or the autumn, we were picking all these wild mushrooms.

00:15:02My children are so much into picking wild mushrooms.

00:15:04We must have picked about 25 kilos of mushroom this year.

00:15:07Wow.

00:15:08And it's just absolutely cool.

00:15:09Really?

00:15:10Yeah, yeah, yeah.

00:15:11My wife is kind of the queen mushroom picker, but my children get right stuck involved and do it.

00:15:14It's great.

00:15:15And it's free.

00:15:16It's free.

00:15:17The labour and the mushrooms.

00:15:19Yeah, yeah, totally.

00:15:20That was quite dangerous.

00:15:21But we didn't take them to the restaurant.

00:15:22My kids ate them all.

00:15:23Which is great.

00:15:24So.

00:15:25We should flag about it is quite dangerous to pick your own mushrooms.

00:15:28It is really dangerous.

00:15:29You need to know what you're doing.

00:15:30But my wife knows four or five different types and they're the only ones that we ever go to.

00:15:34So if you do pick wild mushrooms, pick the ones that you are 100% sure on.

00:15:37Ask questions about them and then you can enjoy them.

00:15:40Yeah.

00:15:41We ate them on toast.

00:15:42We make a stew out of them.

00:15:43Oh, it's incredible.

00:15:44How nice.

00:15:45If you want to try Richard's mighty mussels at home, you can find the recipe at bbc.co.dk

00:15:50or scan the QR code and it will take you straight to this dish.

00:15:54Right.

00:15:55Is that enough butter?

00:15:56You said you wanted it quite heavily.

00:15:57Love that.

00:15:58Now you've got our beautiful mussels.

00:15:59You saw how quick and easy that was.

00:16:01We're literally going to pour that in there.

00:16:02See that beautiful sauce.

00:16:03Did you get the coriander?

00:16:04Yeah.

00:16:05I'll put some in and I'm going to finish it with some coriander.

00:16:07Okay.

00:16:08So this is kind of, oh, you know, that steam coming off.

00:16:11That butternut squash for the sweetness.

00:16:13That curry kind of...

00:16:14Listen to you.

00:16:15You love the mussels, don't you?

00:16:16I love it.

00:16:17You're loving these mussels.

00:16:18Norfolk.

00:16:19Very excited about these mussels.

00:16:20Because I think this is perfect for January.

00:16:22There's no stress.

00:16:23We've all worked really hard.

00:16:24This now makes it super easy and accessible to make.

00:16:26It's delicious and it's the pride of Norfolk.

00:16:29I love a Norfolk mussel.

00:16:30Okay.

00:16:31All right.

00:16:32So just finishing off with a little bit of fresh coriander.

00:16:33Like I said, if you want it spicy, you could just add some fresh chilli on there.

00:16:37But that is my beautiful, lightly curried mussels, lightly curried morster mussels with our

00:16:44homemade soda bread.

00:16:45Well done.

00:16:46Well done.

00:16:47Well done.

00:16:48Right.

00:16:49That smells delicious.

00:16:50Okay.

00:16:51Inbounds.

00:16:52Let's put that in the middle.

00:16:53And...

00:16:55There's some...

00:16:56Also a really lovely...

00:16:57...bread.

00:16:58And with the mussels.

00:16:59If you take one mussel and then you kind of eat that first mussel, then you use that as a pincer to go in and get the other mussels out, then you don't have to get dirty hands.

00:17:08That's one of my favourite things.

00:17:10Do you know what I mean?

00:17:11Yes.

00:17:12Thank you for the admin chat.

00:17:13I think this is exactly how you should eat mussels.

00:17:17I agree, I agree, I agree.

00:17:18Helen!

00:17:19Yes?

00:17:20What's going on in here?

00:17:21So we...

00:17:22This one, as you rightly said, a cider would work brilliantly with this.

00:17:25Yeah.

00:17:26For wine, this is Gruneweltliner.

00:17:28This is from Morrison's, £10 from the best range.

00:17:31And it's an Austrian Gruneweltliner.

00:17:34Yeah, yeah.

00:17:35And so that's the grape, and this is made by, I think, one of the best winemakers for this particular grape in Austria, Marcus Huber.

00:17:43And it's got this almost like a kind of peach and white pepper tang going on.

00:17:50Oh!

00:17:51It's so good.

00:17:52So, yeah, so you need...

00:17:53It's delicious.

00:17:54So it has actually got a little gentle spice to it as the wine.

00:17:57I thought I could smell curry, but it's this.

00:17:59Yeah, there's no curry in there.

00:18:01No.

00:18:02Yeah, hopefully just that little touch of pepper picks out the spice in there.

00:18:05Absolutely delicious.

00:18:06And I love Austrian wines.

00:18:07Same.

00:18:08And it just would work perfectly with that.

00:18:09Yeah, so clean and fresh, you're right.

00:18:10And you imagine this January is cold outside, and you've got this steaming away, and a bottle of this.

00:18:14Yeah, exactly.

00:18:15Perfect way to start the year.

00:18:16Really nice.

00:18:17Delicious.

00:18:18Very nice, that helps.

00:18:20Glad you like it.

00:18:21I like one of those.

00:18:22How is it going down over there?

00:18:23Does anyone try some?

00:18:24Anna, do you want to try some soda bread?

00:18:25Oh, good.

00:18:26Yes, please.

00:18:27Let us know what you think.

00:18:28How come I'm O'Neill out the soda bread and no mussels?

00:18:31We can have mussels if you want.

00:18:32Do you want mussels?

00:18:33Yes, please.

00:18:34Go serve me.

00:18:35It's really good.

00:18:37How is it?

00:18:38Is it all right?

00:18:39Really lovely.

00:18:40I love the pumpkin seeds in it.

00:18:42Really delicious, because the texture is so lovely and soft, and those little surprises,

00:18:47those crunches in there is a great idea.

00:18:48Oh, good.

00:18:49Love it.

00:18:50And I think that's the big thing, is how quick and easy it is to make a soda bread and

00:18:54kind of bring it together with store cupboard ingredients.

00:18:56And it's not like a sourdough or things with lots of processes.

00:18:59You can make it all together as a family, in the oven, 40 minutes, you'll be lathering

00:19:02that butter off.

00:19:03You made it all look so effortless.

00:19:05Don't we?

00:19:06LAUGHTER

00:19:07I really do.

00:19:08I know.

00:19:09I...

00:19:10It's carnage in my kitchen if I was making this and making bread.

00:19:13You just whipped up that bread and just, there it is.

00:19:15Amazing.

00:19:16What are you cooking in a bit?

00:19:17Mmm.

00:19:18I'm going to teach you how to make mashed potato because I've seen you before and I

00:19:21don't...

00:19:22LAUGHTER

00:19:23And how will we be rounding off today's menu?

00:19:26Will it be Ashley's idea of food heaven, venison chestnut casserole with an array of

00:19:30winter veg?

00:19:31Or will it be her food hell, Korean-inspired chicken wings and ribs?

00:19:35Both delicious.

00:19:36And we've also got a fantastic dish from Andrew to look forward to as well.

00:19:40Right, let's catch up with Rick now in Thailand and he's visiting a market where they walk

00:19:45whatever you want.

00:19:46MUSIC

00:19:51Now, this is something I've never quite seen anywhere else in the world, not on this scale

00:19:56anyway.

00:19:57Well, I first came here 20 years ago.

00:20:00It's changed a bit.

00:20:01I think all the burners were over there then.

00:20:03But the thing that I really loved about this restaurant...

00:20:06Well, I suppose you could call it a restaurant, you might actually call it a supermarket.

00:20:10Because basically you go right down the end there and choose your fish and choose your vegetables and they bring it all back here and cook it for you.

00:20:19They give you a sort of suggestion of how to cook it, but generally it's just left up to the chefs.

00:20:24Well, it's a tourist attraction, no doubt, inspired by, guess who? Yes, that's right, the Chinese.

00:20:33So what you do is to select what you fancy from the fish market.

00:20:37Maybe a grouper, maybe a few of these freshwater prawns, and some blue swiver crabs, and possibly a mud crab.

00:20:46Basically you buy whatever takes your fancy, then you go up to the checkout and be prepared for a pretty serious bill, because it ain't cheap.

00:20:54From what I could make out, beautifully done split prawns with turmeric, clams in oyster sauce, the meat from the mud crab cooked with egg and more turmeric was brilliant.

00:21:08And steamed blue swimmers.

00:21:11And finally the grouper, hard fried, the most common way over here.

00:21:17It's a place definitely worth a visit, but maybe just the once, it was all a bit big and overwhelming.

00:21:25More on my scale was sum tum thai, we call it green papaya salad, pounded chilli and garlic, then dried shrimp.

00:21:33Now this was cooked by Sharon C, who was taught by her mum, that's very rare to find in a five-star hotel.

00:21:40She's added peanuts, chopped up French beans and tomato, which she gently bruises.

00:21:47This salad would be in my top five dishes in Asia, then palm sugar and fish sauce.

00:21:53When you see fish sauce, then lime juice isn't too far behind.

00:21:57The key to it all is shredded green papaya.

00:22:01This salad is so refreshing, sour and hot.

00:22:04Paradoxically, all that chilli and sourness seems to cool you down in a hot and steamy climate.

00:22:11It makes the perfect accompaniment to a very famous curry here in Thailand.

00:22:18That is very, very nice indeed.

00:22:21It's a massaman curry.

00:22:22It's really quite mild, which is unusual for Thailand.

00:22:26Its origins actually are India, and massaman means Muslim curry, but it's a very typically Thai dish now.

00:22:33And it partners very well, I think, this papaya salad, which of course is searingly hot.

00:22:39But like all eating in Thailand, everything comes together and you just take what you like and actually balance things yourself.

00:22:46When I got home, I decided to make this curry the way Sharon C taught me, using chuck steak.

00:22:52In goes some coconut milk, a couple of whole cinnamon sticks, and the thing that really matters to me are these black cardamoms.

00:23:02And they're not like the green cardamoms, they've got a lovely smoky flavour which will come out in the final dish.

00:23:08Some water, and finally a teaspoon of salt.

00:23:15I'm just going to stir all that lot in now.

00:23:19So now I'm going to roast or dry fry, pan fry these ingredients without oil.

00:23:27First of all some chillies, Kashmiri chillies, and then some whole coriander seeds, and then some cumin seeds.

00:23:34I mean the point of roasting all these is it just gives it an incomparable toasty flavour, the curry.

00:23:40And you can buy, sorry that was mace in there then.

00:23:44You can buy musselman curry paste, but you can't beat doing this sort of thing yourself.

00:23:49It really makes so much difference.

00:23:51Some cloves in there, there, some cinnamon.

00:23:54And finally some cardamom seeds.

00:23:56These are the seeds from green cardamoms this time, not the black cardamoms that I used earlier.

00:24:00I always think like a good meat curry needs toasted spices, but generally for a fish curry I favour not toasting them, just having it a bit more aromatic.

00:24:11So that's really hot.

00:24:12So now I'm going to tip those into a spice grinder and grind them all up.

00:24:17There we go.

00:24:18Right now, give them a grind.

00:24:24I fried off onion and garlic, and then I add the all-important shrimp paste.

00:24:29Not different really to adding anchovies in the Mediterranean meat stew.

00:24:34Then in go those ground spices, which I mix in with the fried onions and garlic, and put that into the food processor.

00:24:41I add chopped lemongrass, slices of ginger, and finally coconut milk, then blend.

00:24:49The beef has been gently simmering in that mixture of coconut milk, cinnamon and cardamom for nearly two hours, so it's pretty tender.

00:24:56I remove it and add some potatoes, which need to cook for about 15 minutes.

00:25:01So in with this wonderful, wonderful musselman paste.

00:25:07Stir that all the way through, like that.

00:25:12And now some tamarinds.

00:25:13Now this is actually what I call tamarind water, so I've taken the paste, which quite often has seeds in it, mixed it with a bit of water and put it through a sieve.

00:25:21Next, more coconut milk.

00:25:24That's a really important part of this curry.

00:25:27Put in with that.

00:25:28And now some palm sugar.

00:25:30About, well, a large teaspoon, I'd say.

00:25:33Maybe a bit more.

00:25:34And now fish sauce, of course.

00:25:38Here we go.

00:25:39And now to return the meat.

00:25:42So I'm putting in some fresh basil just torn up and some peanuts.

00:25:54Whole peanuts.

00:25:55Just gives a lovely little crunch right at the end.

00:25:58So there it is, the musselman or masselman curry.

00:26:02A Thai dish, no doubt, but one that would not exist today had it not been for those early Arab traders

00:26:08who introduced Muslim curries and spices to Thailand.

00:26:18Thanks for that, Rick.

00:26:19Right, Ashley, you said you wanted to do so with aubergines.

00:26:22Yes.

00:26:23Because you don't like them spongy.

00:26:25I don't know what to do with them.

00:26:26You don't like them?

00:26:27I kind of get defeated by an aubergine and I'm angry about that.

00:26:29Don't be angry, it's just an aubergine.

00:26:31OK.

00:26:32OK, so I've got this little recipe.

00:26:35So this is a Sicilian-inspired recipe.

00:26:38This is involtini.

00:26:40So I'm going to make some little rolls with the aubergine.

00:26:44So I think...

00:26:46Stop me if I'm wrong over here, Chef.

00:26:48Don't worry, we will.

00:26:49Yeah, I know.

00:26:51I think the thing with aubergines is that if you hit them with too much oil,

00:26:56they're just going to absorb.

00:26:57So you could put them in the pan with a lot of oil and they're just going to keep on.

00:27:02Yes.

00:27:03And then we're just going to grill those on both sides and that's going to cook them.

00:27:07A couple of minutes on each side.

00:27:09They do lose their thickness.

00:27:11They do.

00:27:12And then we're left with that.

00:27:14Wafer-thin aubergine.

00:27:16Right.

00:27:17So those are the aubergines.

00:27:19Right, I'm going to make a very quick tomato sauce.

00:27:21I've got some garlic, rosemary, a bit of basil and then just some tinned cherry tomatoes.

00:27:29Tinned cherry tomatoes?

00:27:30Tinned cherry tomatoes.

00:27:31Tinned cherry tomatoes.

00:27:32I made my own tomato sauce this year.

00:27:34Have you really?

00:27:35Yes.

00:27:36With my own tomatoes from our greenhouse.

00:27:38OK.

00:27:39It tastes good?

00:27:40They were amazing.

00:27:41Absolutely beautiful.

00:27:42And we got them to really late in the year until the end of November or something.

00:27:46That's quite unusual to be getting as much as that late.

00:27:48They keep a warm greenhouse.

00:27:49Yeah, yeah.

00:27:50That's good.

00:27:51Right, so we've got a tomato sauce.

00:27:52You cook that down until it looks like that.

00:27:55I'm going to swap those over.

00:27:56And that will take about like 40 minutes an hour.

00:27:59You can add a little bit of sugar if they're not too, if it needs a little bit of sweetness.

00:28:04And then bring these aubergines over here.

00:28:07I'm just going to basically, I've got some noodles.

00:28:10Okay, some thin vermicelli.

00:28:12I'm going to chop up some basil and a little bit of mint.

00:28:14And then I'm going to fill the rolls with the herbs and a little bit of ricotta.

00:28:20And the noodles.

00:28:22And some parmesan.

00:28:23And then we'll get to that in just a minute.

00:28:27Right.

00:28:28Noodles rather than pasta?

00:28:29Well, same, same.

00:28:30Right.

00:28:31Vermicelli, noodles.

00:28:32Just all very sort of fine angel hair pasta.

00:28:35They call pasta noodles in America, don't they?

00:28:38Yeah.

00:28:39They do.

00:28:40Thanks.

00:28:41He said, spouting her knowledge.

00:28:46So listen, tell us about Shetland.

00:28:48Yeah, well obviously I'm not going to give any spoilers.

00:28:50No, no, no.

00:28:51Because there are people that will want to watch it box set.

00:28:53Absolutely.

00:28:54And watch it one after the other.

00:28:55There were a few people that enjoyed having to wait.

00:28:58But other people that didn't like having to wait.

00:29:01And they're waiting to watch it all in a one-er.

00:29:03Yeah, let's not do that.

00:29:04So tell us about what's it like sort of living and working up there.

00:29:07Well, it's a beautiful place to film.

00:29:09It's absolutely glorious.

00:29:10The weather is obviously does its own thing and we have to fit in around that.

00:29:16Yeah.

00:29:17It's one of these places that I'd never been to until I started filming there.

00:29:21Beautiful.

00:29:22Oh, it's kind of bleak but beautiful at the same time.

00:29:25Yeah.

00:29:26And I think that Shetland is the star of the show really.

00:29:29And I think we just all sort of fit in around it.

00:29:31And there's quite a lot done for us already with that landscape, isn't there?

00:29:36Well, it's moody.

00:29:37It lends itself to quite a dark murder drama.

00:29:42Yes, yes.

00:29:43Yes, it's quite noir, they call it.

00:29:45Certainly not a cosy crime, is it?

00:29:47No, it's not.

00:29:48And that's kind of why I love it.

00:29:51Yeah.

00:29:52Because the plots, like I said, they're very dark.

00:29:55Yeah.

00:29:56And they're not entirely what you'd expect from a BBC...

00:30:00No, I mean, the scripts are always amazing, I have to say.

00:30:04They're always, every year we get there.

00:30:07But I tend to not know who the murderer is.

00:30:10Because for the first three episodes, we get there and we do the first block.

00:30:14And I always like to try and work it out myself.

00:30:16So when you get there, do you go, oh, no way!

00:30:20I did the first year, I didn't see that one coming.

00:30:22Right.

00:30:23But this year I did a bit better, actually.

00:30:26I was kind of, I'm obviously becoming better as a detective, I think.

00:30:30Maybe that's because I sit up in Shetland in the evenings,

00:30:33watching true crime and felting.

00:30:36Felting?

00:30:37Felting.

00:30:38What's felting?

00:30:39Well, this is a hobby that I took up when I was in Shetland.

00:30:42Stephen Robertson has sheep.

00:30:44Who's he?

00:30:45Who plays Sandy.

00:30:46OK.

00:30:47Yep.

00:30:48He has his own smallholding and he's got these beautiful moorit sheep.

00:30:50And I got some wool from him.

00:30:54And...

00:30:55I was not expecting this chap.

00:30:57No, I know.

00:30:58OK, so Sandy actually keeps sheep.

00:30:59He does, yeah.

00:31:00Right.

00:31:01And he got me this beautiful brown sheep wool.

00:31:04Not a fleece, because it was just the wool.

00:31:06Yeah.

00:31:07Covered in, quite frankly, faeces and urine.

00:31:09Nice.

00:31:10Leaves and things.

00:31:11And I had to wash it before I was to do anything with it.

00:31:14Little did I know it was going to, like, take me hours.

00:31:17My colleagues were phoning me up, going,

00:31:19Ashley, are you coming to the pub?

00:31:20And I'm like, no, no, I can't.

00:31:21I've got to...

00:31:22I'm, like, rinsing out this sheep wool.

00:31:24My whole flat smelling of...

00:31:27..as you can imagine.

00:31:28It sounds horrible.

00:31:29I know.

00:31:30It was quite therapeutic.

00:31:31I liked it.

00:31:32This is a bit of me.

00:31:33I'm into stuff like this.

00:31:34You had to use a bit of filler liquid on it to try and get the smell out,

00:31:37to get rid of the grease and the lanolin,

00:31:39and wash it several times and dry it, and wash it several times and dry it.

00:31:42And what you do is, you get a little, um, sort of piece of material

00:31:47and you've got a special needle.

00:31:48Mm-hm.

00:31:49Are you still with me?

00:31:50I am.

00:31:51Yeah, yeah, yeah.

00:31:52Do I look like I've seen some?

00:31:54A little bit.

00:31:55Other people are wild swimming in Shetland.

00:31:58The rest of the crew are wild swimming and paddle boarding,

00:32:00and I'm sitting there watching through crime felting.

00:32:03But, yeah, anyway, yes, I made a nice little Scottish Highland scene

00:32:07when I was there.

00:32:08When you first said that's what you were doing,

00:32:10I pictured the old fuzzy felt.

00:32:12Yes.

00:32:13They're making a fuzzy felt picture.

00:32:16Like, okay.

00:32:17Yeah, no, no.

00:32:18Very therapeutic.

00:32:19Yeah, it was one of these sort of therapeutic activities.

00:32:22Some people were knitting.

00:32:24There were a few of the crew that were knitting.

00:32:26And, yes.

00:32:27Okay.

00:32:28Those are very wholesome.

00:32:29Yes, it was very wholesome.

00:32:30Do you let loose?

00:32:31We do let loose.

00:32:32There are a couple of wonderful pubs in Shetland

00:32:35and we all frequent them on a Saturday night.

00:32:37Okay.

00:32:38There's a great deal of camaraderie.

00:32:39Quite often there's a bit of fancy dress going on.

00:32:41We have themed fancy dress nights.

00:32:43Yeah.

00:32:44Amazing.

00:32:45Well, the pub in the show looks divine.

00:32:48The pub in the show is absolutely charming.

00:32:50Not however on Shetland.

00:32:52I hasten to add.

00:32:53The magic of television and all that.

00:32:54Yeah, yeah.

00:32:55Which is one of the things that quite a lot of the Shetlanders

00:32:57get a wee bit irked about.

00:32:58They say, but you walked along that street there

00:33:01and I know there's not a pub on that street.

00:33:04Secret pub.

00:33:05We always just say that, quite frankly,

00:33:07we can't afford to film on Shetland for that amount of time.

00:33:10Yeah.

00:33:11For that amount of time.

00:33:12Yeah.

00:33:13Is the police station as high-tech as it looks?

00:33:14Is the what?

00:33:15The police station.

00:33:16Is it as high-tech as it looks?

00:33:17Not really because we've still got a blackboard, haven't we?

00:33:20We've still got that.

00:33:21Yeah, but the outside is quite a new building, isn't it?

00:33:23No, that's the mortuary.

00:33:25Oh.

00:33:26I do watch it.

00:33:30I do.

00:33:31You're a super fan as well, you told me.

00:33:33I know, but in my head I thought it was like this super new modern building.

00:33:36No, the police station is quite an old kind of granite building.

00:33:39Oh, okay.

00:33:40I'll have to watch it again.

00:33:42Right, I will.

00:33:43Okay.

00:33:44Right, anyway, I made things.

00:33:45A bit more tomato, let's get some mozzarella over that,

00:33:49and then that gets baked.

00:33:51Matt, that looks gorgeous.

00:33:52It looks amazing.

00:33:53It really does.

00:33:54Is that a compliment?

00:33:55Mm-hmm.

00:33:56It was a mistake, I'm sorry.

00:33:57I can't believe you can concentrate on that while I was whittering in your ear

00:34:00about fancy dress and felt.

00:34:02I'm upset, I got the police station and the morgue mixed up.

00:34:07All right, so let's get that in there.

00:34:09Ashley, can I ask you a question?

00:34:11Yes.

00:34:12So I love, I love a murder mystery, right?

00:34:14And I love crime programmes and stuff.

00:34:16And I always worry about the actors who are involved in doing it.

00:34:19Because it can be a rabbit warren that you kind of disappear down,

00:34:22don't you?

00:34:23Or do you, like, you know, do you kind of live and breathe it

00:34:26for the time you're on Shetland?

00:34:27Or is it very different and kind of disassociated from each other?

00:34:30I must admit, because I'm on my own up there,

00:34:33in between my felting and my fancy dress nights,

00:34:36I do go down a little bit of a rabbit warren,

00:34:39and I do kind of end up finding myself gravitating towards programmes

00:34:44that pertain to the world that I'm in.

00:34:46Yeah.

00:34:47You know, true crime shows and things like that,

00:34:51but I do tend to switch off a little bit and watch a bit of reality

00:34:54television without guilt, I hear.

00:34:56Yeah, quite right, too.

00:34:57Yes, yes.

00:34:58A bit heavy otherwise, wouldn't it?

00:34:59Oh, aye, yes.

00:35:00All that murder.

00:35:01Sorry.

00:35:02Right, that's very hot.

00:35:03All that what?

00:35:04Murder.

00:35:05All that murder.

00:35:06That would end the oven for about, sort of, 30 minutes or so.

00:35:11It's very hot, be careful.

00:35:12Right, it's OK.

00:35:13You tell you that.

00:35:14How will I be rounding off today's show?

00:35:15Will it be Ashley's Food Heaven, a winter-warming casserole?

00:35:18If so, I'm going to slow-cooked venison shoulder

00:35:20in some port and some wine until it's melted the mouth tender,

00:35:23and serve it with some butter-glazed carrots,

00:35:25some new potatoes, celeriac and a bit of cavalloneera.

00:35:27Or her idea of food hell, which, frankly,

00:35:30is a lot of people's heaven, whibs and...

00:35:32whibs? Ribs?

00:35:33Whibs.

00:35:34Whibs.

00:35:35If so, I'm going to make spicy Korean sauce,

00:35:38which I'll slather over pork ribs and chicken wings,

00:35:41and I'm going to serve with a fiery bok choy and cucumber salad.

00:35:44Stay tuned to see how she'll detect her own fate.

00:35:47How's that?

00:35:48Really good.

00:35:49No, it's not oily.

00:35:50No, not at all.

00:35:51Not spongy.

00:35:52No, it's really lovely.

00:35:53Good.

00:35:54Really good.

00:35:55You're welcome.

00:35:56Right, let's head outdoors now with Hairy Bikers,

00:35:57and they're going back to basics with a couple of wood-fired treats

00:36:00in the forest.

00:36:01We're borrowing Chris's outdoor kitchen to cook up an epic woodland feast.

00:36:15A root vegetable tray bake with sage and onion stuffing balls.

00:36:20And a three cheese tear and share on the side.

00:36:24It's an old cliche, but for me, Kingy.

00:36:27Wood-fired ovens means bread.

00:36:29Mmm.

00:36:30She would do a smoked cheese tearing and sharing.

00:36:33I'm going to do some roasted veggies as well.

00:36:37Starting off with the stars of the show, the veggies.

00:36:40We're using carrots, celeriac and beetroot cut into wedges.

00:36:45For my cheesy dough balls, I'm using my tried and tested pizza dough.

00:36:50Do you know what's my classic go-to lockdown white bread pizza recipe?

00:36:55500 grams of flour, 300 ml of water, one of sugar, two of yeast,

00:37:01and three of olive oil.

00:37:03Perfect.

00:37:05Knead the dough until it's smooth, soft and springy.

00:37:09Simple.

00:37:10Nice, eh?

00:37:12It's important to cook the beetroots separately

00:37:15to avoid the colour bleeding into the other vegetables.

00:37:18I've got the celeriac and the carrots in one,

00:37:21people up in the other, cover it in salt, don't put it in oil.

00:37:24And a few sprigs of time for good measure.

00:37:27When the pizza dough is ready, brush with oil.

00:37:31I'm going to use the old shower cap routine, Kingy, to leaven it.

00:37:34It's brilliant, isn't it?

00:37:35Keeps the dust out, keeps the heat in.

00:37:37I'm just going to put that by the pot belly to double in size.

00:37:39Lovely.

00:37:40The veggies are almost ready for the oven,

00:37:42but first off, a little top tip.

00:37:45When you're roasting vegetables in a wood-fired oven,

00:37:47you just need a little bit of water in the bottom

00:37:49because the heat's pretty intense.

00:37:52into the oven for 20 minutes.

00:37:55From one ball to another,

00:37:57I'm finally cutting a large onion for me stuffing balls.

00:38:01What's your favourite stuffing?

00:38:03You know what, dude? I think probably sage and onion.

00:38:05Yeah, mine is too.

00:38:06It's old, it's predictable, but it's great, isn't it?

00:38:09Sweat the onions on the hob.

00:38:11I'll just turn the gas up.

00:38:13Well, go on then.

00:38:18When the onions are nice and translucent,

00:38:20add a teaspoon of dried sage and some lemon zest.

00:38:23Take off the heat and allow to cool.

00:38:27To that, I'll add me breadcrumbs and an egg,

00:38:30and then they're ready to roll.

00:38:35While the veggies are still cooking, slice two red onions.

00:38:39Add them to the roasting tin and cook for a further 20 minns.

00:38:44By now, the dough should have doubled in size.

00:38:46And it's ready to be turned into a magnificent,

00:38:49cheesy dough, bowl, tear and share.

00:38:52I've got some, like, smoked mozzarella,

00:38:54some smoked cheddar and parmesan.

00:38:56Yeah.

00:38:57I'm going to make a big bowl of a third, a third, a third

00:38:59of grated cheese.

00:39:00And I'm going to make, like, little walnut-sized balls,

00:39:03a bit like a kid would do.

00:39:04Nice, yeah.

00:39:05And put each one at the centre of my bread roll.

00:39:07Perfect.

00:39:08So when you tear one off,

00:39:09you've got, like, this three cheese melted centre.

00:39:11Lush.

00:39:12Yeah, it's dirty, but nice.

00:39:14Yeah, absolutely.

00:39:15You know, whenever you make cheese bread,

00:39:16I'm always surprised how much cheese you need to put in.

00:39:19Right, Kingy.

00:39:20Knock back, roll out, and cheese up.

00:39:23Brand.

00:39:24Add the cheese to your dough and roll.

00:39:26Repeat the process till all the balls are rolled,

00:39:29placing them into your pan.

00:39:31And finish with an egg wash.

00:39:33I mean, these balls are going to swell up,

00:39:35they're going to join one another,

00:39:36so it's a proper three-cheese,

00:39:38tear-and-share fantasy wood-fired bread.

00:39:40Sold that one, haven't I?

00:39:42Definitely.

00:39:43I'm there, dude, I'm there.

00:39:45Add a sprinkle of parmesan and ash salt

00:39:47before putting away for a final rise.

00:39:50We're using that mouth-watering cider

00:39:53to start the base of our Moorish gravy.

00:39:56So, dude, I've got 150ml of veggie stock.

00:40:00Yep.

00:40:01I'm going to use 150ml of that fantastic,

00:40:04fantastic apple cider.

00:40:06Marmy, mate.

00:40:08One teaspoon.

00:40:09Yeast extract.

00:40:10A teaspoon of Dijon mustard.

00:40:14And a spoonful of elderberry sauce.

00:40:17Stir to combine and warm it through in a hot pan

00:40:20to activate the yeast.

00:40:22Add the beetroot to the other vegetables.

00:40:26And once warmed, pour the sauce over the roasting tray,

00:40:30along with a tin of cannellini beans.

00:40:35There we go.

00:40:36And that'll thicken the sauce nicely.

00:40:37Oh, God, that's looking great.

00:40:38Isn't it?

00:40:39Right.

00:40:40Should I dispense my creatures?

00:40:41Absolutely.

00:40:42Place the stuffing balls evenly across the roasting tin

00:40:46and bake for 20 more minutes.

00:40:48I want them to go a bit crispy as well on the top.

00:40:50Oh, yeah, it's a must, isn't it?

00:40:51With the veggie tray bake coming along nicely.

00:40:54Right.

00:40:55My three cheese dough balls are also ready for the oven.

00:40:59Put the bung on.

00:41:01I'm slicing and seasoning our foraged ink-capped mushrooms

00:41:05as a final flourish.

00:41:08Oh, stuffing balls are colouring up a treat.

00:41:10Thanks, honey.

00:41:11Yeah.

00:41:12I'm going to keep the integrity of those if I can,

00:41:15because they look quite spectacular, don't they?

00:41:20Back in the oven for a final five mince

00:41:22to toast off those wonderful mushrooms.

00:41:27And we're ready to serve up

00:41:29a smoky root vegetable tray bake

00:41:31with sage and onion stuffing balls.

00:41:34And a three-cheese Terran share bread.

00:41:37Whoa.

00:41:38There you go.

00:41:39Look at this.

00:41:42When we're doing vegetarian food,

00:41:44we wanted to have, like, the garnishy bits,

00:41:46the gravy bits.

00:41:47It makes a big difference with veggie food, doesn't it?

00:41:49That sometimes they're just kind of glorified side dishes.

00:41:52Yeah.

00:41:53But if you've got the full works...

00:41:54You want a proper meal, don't you?

00:41:55Yeah, yeah.

00:41:56I'm coming again, I'm coming again.

00:41:57Look, we're in the north.

00:41:58It's big portions, isn't it?

00:41:59Hey.

00:42:00Look at that mushroom on there.

00:42:01Yeah, we went out foraging.

00:42:02I don't eat any of the ones that Dave found.

00:42:04Oh, guys, this is gorgeous.

00:42:09The flavour in this gravy is really good.

00:42:11There's a cider in that.

00:42:12Yorkshire cider.

00:42:13Oh, right.

00:42:14And your ketchup.

00:42:16Bread's good.

00:42:17Bread's really good.

00:42:18I think it's kind of doughy and gooey and perfect for dipping in.

00:42:21Mmm.

00:42:22It just makes you feel good, doesn't it?

00:42:23You can ventures like this.

00:42:24Yeah.

00:42:25Well, it's nice to have a few mushrooms on there as well.

00:42:27But they add a sort of an umami to it, don't they?

00:42:30The smokiness and those mushrooms and things.

00:42:32They sort of balance the other earthy flavours you've got.

00:42:36Mmm.

00:42:41Food like that in the forest would make me go camping a lot more.

00:42:44Anyway, what will I be making at the end of the show?

00:42:47Will it be Ashley's food heaven, slow cooked venison with a medley of winter veg?

00:42:50Or her idea of food hailed Korean chicken wings and ribs with a Korean bok choy and cucumber salad?

00:42:56Stay tuned to see how we'll decide her fate using her powers of detection.

00:43:01Right, Anna, shall we get on with this?

00:43:03Right, I'm going to get the spuds in the oven.

00:43:05You start chopping the olives and the herbs there for me and get the kind of, I guess the dressing to go on top of our fish.

00:43:12You like everything small, don't you?

00:43:15I like everything even in size, so just do that, Matt.

00:43:21And then I'm going to wrap my fish.

00:43:24So I think this is a brilliant way of kind of making minimum amount of mess and maximum amount of flavour.

00:43:33So I'm going to burn some butter and then I'm going to place my fish in this kind of piece of greaseproof paper

00:43:40and bake it in the oven.

00:43:43OK.

00:43:44I think it's a really good way of dealing with fish.

00:43:48And do you use seaweed a lot in your cooking?

00:43:51Yes, of course I do.

00:43:52I mean seaweed is so nutritional.

00:43:54I don't know why we stopped using it.

00:43:56It's another kind of vegetable that you can forage for free, you know.

00:44:00Maybe not perhaps as much this time of year because it's very cold.

00:44:04But when it comes to the kind of spring, summer months, it's good.

00:44:08And that's why today I'm using a bit of dried dulce in it.

00:44:11OK.

00:44:12OK.

00:44:13Where do you get yours from?

00:44:15Is it the sort of thing that you get foragers?

00:44:17Yes, so I would buy it from seafood foragers, particularly in south and north of Ireland.

00:44:24OK.

00:44:25So there's people who actually go out and they collect it for me.

00:44:27And we get some...

00:44:28Can you get it in supermarkets then?

00:44:29Yes, you absolutely can.

00:44:31Yeah, no, you can.

00:44:33But as a chef, obviously, there's a certain type of seaweed and stuff that I'm looking for.

00:44:38What is your...

00:44:39Is it this dulce?

00:44:40This is dulce, but my favourite is definitely peppered dulce.

00:44:43It's an absolute game changer.

00:44:44OK.

00:44:45So once your butter is kind of almost kind of turning a nut brown colour,

00:44:50that's when you're going to want to pour it on top of your fish.

00:44:54OK.

00:44:55I'm just going to put a little bit of butter in this pan,

00:44:58which I'm going to put my mash in now in a second.

00:45:01Right.

00:45:02So, yes, this kind of nut brown colour.

00:45:04I don't know what camera catches this, if you can see that...

00:45:06Tom Cam.

00:45:07There you go.

00:45:09Ooh, can you see that?

00:45:10OK, so I'm just going to put a little bit of that on top of my fish.

00:45:14It obviously doesn't have to be hot when you're putting it on,

00:45:17but it does help flavour-wise with the garlic.

00:45:20And I put a little bit of zest.

00:45:21Can you smell that, Matt, already?

00:45:22Very nice.

00:45:23The smell of brine butter is just amazing, isn't it?

00:45:25Oh, just...

00:45:26Like, in any way you cook it, it's just brilliant.

00:45:28Whether it's fish or meat or chicken,

00:45:30or even just whipping it up after it's cooled down to have more bread,

00:45:33it's just amazing.

00:45:34Absolutely.

00:45:35And I feel like it was a real, like, chef trick that we knew for years

00:45:38and we didn't necessarily share.

00:45:41So I think it's quite nice that it's kind of...

00:45:43reaching, you know, civilians now.

00:45:46So I start twisting the paper from the corner.

00:45:49LAUGHTER

00:45:51And...

00:45:52Civilian.

00:45:53Twist it all the way around.

00:45:54Wow.

00:45:55It's questionable whether you're a civilian or not, Matt.

00:45:57Glad you said it.

00:45:58Just keep twisting it all the way around, all the way around,

00:46:00twisty, twisty, twisty.

00:46:01And what that does is that essentially it creates this wonderful little pouch

00:46:04that will keep in all of the flavour and the juices.

00:46:08And I pop that in the oven for about nine minutes, 180, 190 degrees.

00:46:15Uh-huh.

00:46:16And then I'm just going to move on to my little spud-a-roos.

00:46:19Right.

00:46:20So talk us through the perfect mash.

00:46:22So perfect mash is a thing I could talk about all day long.

00:46:27Well, give us about a minute on it.

00:46:29OK.

00:46:30I've baked the potatoes.

00:46:33And the reason being is that I feel the type of potato that is best for mash

00:46:38is a floury potato, a very floury potato.

00:46:41So that would be like Cares Pink is a great one.

00:46:44King Edward is another good one.

00:46:46And very often with those kind of potatoes, they, um...

00:46:50They kind of explode in the water.

00:46:53Right.

00:46:54This looks like it's gone a bit funny on me.

00:46:56You want me to...

00:46:57Anyway.

00:46:58Just squeeze it out.

00:46:59So they explode in the water.

00:47:02And then as a result, become waterlogged.

00:47:04When you bake them, they don't.

00:47:06That doesn't happen.

00:47:07So I start off in the pan.

00:47:09So I've got, without being too technical, I think I cooked, uh...

00:47:12It was approximately, let's say, 600 grams of potato.

00:47:15And you get about 300 grams of flesh out of that.

00:47:18OK.

00:47:19I've got about 50 grams of butter in here.

00:47:22And I only do butter-based mash.

00:47:26I don't put cream near my, um...

00:47:27Why not?

00:47:28Because I think...

00:47:30It's too delicious.

00:47:31I think it gives a completely different type of mash.

00:47:34So it's not like a mash that I...

00:47:35I don't not like cream-based mash.

00:47:37Uh-huh.

00:47:38I, um...

00:47:39I just feel that the flavour of the butter is different.

00:47:41I love cream for specific things.

00:47:43But for this, it's no.

00:47:44OK.

00:47:45So then, if you can see the mash now, mash...

00:47:47Is this how you do it in the restaurant?

00:47:48This is how I do it in the restaurant.

00:47:49What do you do with these?

00:47:50Oh, the ultimate chef's treat.

00:47:52They are staff food.

00:47:53They go for staff food.

00:47:54Oh, the ultimate chef's treat.

00:47:55Yes.

00:47:56Get their butter, spill it in.

00:47:57Bit of salt, squeeze it together.

00:47:58That's it.

00:47:59It's really true.

00:48:00Ripping down your chin.

00:48:01Oh, no.

00:48:02You're excited about the old potato skin, aren't you?

00:48:03Oh, I love potato skin.

00:48:04More than I expected.

00:48:05So...

00:48:06Right, attention.

00:48:07Sorry.

00:48:08So, what you're looking for is that when you're adding the butter, that it almost looks like

00:48:13it's kind of split.

00:48:14Split.

00:48:15And then you know that enough butter has been added.

00:48:17OK.

00:48:18And that's when you're going to add your warm milk.

00:48:20Mm-hm.

00:48:21If you add cold milk to hot potato, it will set a type of lump...

00:48:27Starch.

00:48:28Yeah, it'll set the starch into a lump that you will not be able to remove.

00:48:31You won't be able to pass it through any type of fine sieve.

00:48:34And then as you add in the milk, it almost starts to kind of soak up the liquid really

00:48:39quick and it just keeps kind of taking the liquid and then makes it creamy.

00:48:45So it kind of looks like it's not working until then it actually works.

00:48:49Sure.

00:48:50And then we're going to have a little...

00:48:51So do you think you get a sort of pure taste with just milk?

00:48:55So...

00:48:56I think...

00:48:57Oh, yes.

00:48:58I think you get a much purer taste.

00:48:59Exactly.

00:49:00And it's about a specific flavour that you get from butter.

00:49:05And it's light.

00:49:07It's not heavy.

00:49:08Do you use Irish butter?

00:49:09I use Irish butter, yes.

00:49:10I do use Irish butter, but I don't discriminate against British butter.

00:49:13You know what I mean?

00:49:14We have similar climates.

00:49:15I have a question over here.

00:49:16But I do, obviously, Irish restaurants use Irish butter.

00:49:18I was just going to ask.

00:49:19You used a sort of press for the potato rather than a masher.

00:49:23Yes.

00:49:24But why?

00:49:25Mashers for me.

00:49:27Big no-no.

00:49:28They, well, they are very, unless you've got the most perfect potato with the perfect

00:49:33time of year, they very often will give you kind of lumps.

00:49:38So yeah.

00:49:39Let me just give this a quick taste.

00:49:40So also you'll notice that I'm using like a technique where I squash down the mash.

00:49:44I turn it around.

00:49:45I'm treating it almost like it's a delicate chocolate mousse to a certain extent.

00:49:49It's like a lot of foldings going in.

00:49:51But that's a potato, is that a potato ricer that you used, is that right?

00:49:56Say again.

00:49:57Yes, it was a ricer.

00:49:58That's correct.

00:49:59Yes.

00:50:00But if you don't have a ricer, you know like a sieve, like a regular sieve that you have

00:50:03at home.

00:50:04Pushing your potato through there is another alternative way to getting a lovely smooth

00:50:08mash.

00:50:09Yeah.

00:50:10All the juicy looses in there.

00:50:11Would you ever put mashed potato in a blender?

00:50:12I think somebody should remove this man from the building.

00:50:16Well, I'm just, I'm asking for the general public.

00:50:18No.

00:50:19I'm just, you know like, civilians.

00:50:20Civilians.

00:50:21As we call them on this show.

00:50:23All the civilians watching this show out there, do not put your mashed potato in a blender.

00:50:27Or a food processor, you kind of see people do that sometimes.

00:50:30My father-in-law.

00:50:31Are you telling me how he makes me?

00:50:32Yeah.

00:50:33I'm asking for her father-in-law.

00:50:34Yeah.

00:50:35I don't agree with that.

00:50:36But he also insisting, insists on drinking wine if it's corked.

00:50:40Because he doesn't like waste.

00:50:41So, you know.

00:50:42What?

00:50:43Just saying.

00:50:44Yeah, honestly.

00:50:45Blended potatoes and corked.

00:50:46Really?

00:50:47Yeah.

00:50:48Wow.

00:50:49What a treat it must be to go over.

00:50:51That's fine.

00:50:52Because we just give him all the cork pline.

00:50:55He's fine.

00:50:56Corked, really?

00:50:57Yeah.

00:50:58Nice.

00:50:59Right.

00:51:00Right.

00:51:01So, I'm just removing the skin.

00:51:02Yes, I am.

00:51:03Good.

00:51:04Just removing the skin.

00:51:05And then I put a little sprinkle of salt on top, and then I'm just going to place that

00:51:09on my plate.

00:51:10There you go.

00:51:11Yes.

00:51:12It's essentially like an en papillot with the fish that you've done.

00:51:14That's exactly...

00:51:15Yeah, en papillot.

00:51:16Like with a...

00:51:17Yeah, yeah, yeah.

00:51:18I mispronounce things all the time.

00:51:20If you fancy recreating Anna's seaside spread at home, you can find her recipe at bbc.co.dk

00:51:26for slash Saturday kitchen, or scan the QR code below and it'll take you straight to this

00:51:30recipe.

00:51:31Can I have a little bit more lemon zest in there, please?

00:51:33Certainly.

00:51:34No.

00:51:35No.

00:51:36And if you wanted to, you could just serve that parcel at the table now and just kind

00:51:40of rip it open and they can get it out themselves, or...?

00:51:42Absolutely.

00:51:43I think that is...

00:51:44You can also have all sorts.

00:51:45You could have like...

00:51:46You know, like a boiled baby potato sliced up in the bottom.

00:51:49You could have a whole meal inside it.

00:51:50Right.

00:51:51Right.

00:51:52You can start to put some of that lovely dressing on top if you don't mind.

00:51:54Mm-hmm.

00:51:55So it's definitely a technique that you could, once you've mastered it, you could use all

00:51:58year long.

00:51:59I think that this is an old school method of cooking dinner that we stopped doing.

00:52:05So I think it's time we do it again.

00:52:08It's the kind of thing I had when I was a kid and I want to kind of bring it back again.

00:52:13Yeah.

00:52:14Just because it...

00:52:15Nothing...

00:52:16It keeps the mess away.

00:52:17All the sauce is made in one kind of pan.

00:52:20It's quite handy.

00:52:22And then we just press those little puppies on top.

00:52:26Even from here that mash looks outrageously good.

00:52:30Yeah.

00:52:31I love a bit of mash.

00:52:34And...

00:52:35Happy?

00:52:36I guess so.

00:52:37I'm looking for a yes.

00:52:39Yes.

00:52:40Hang on.

00:52:41Lovely seaweed.

00:52:42Yes.

00:52:43Oh my goodness.

00:52:44It looks beautiful.

00:52:45What's it called?

00:52:46It's called a perfect mashed potato with baked sea bass and a nice olive salsa on top.

00:52:52Nice.

00:52:56That looks delicious.

00:52:58Right.

00:52:59Okay.

00:53:00Let's go.

00:53:01There you go.

00:53:02Tuck into that.

00:53:03Guys.

00:53:04Oh, I can't move.

00:53:05Oh, thank you.

00:53:06Right.

00:53:07What have we got?

00:53:08Helen?

00:53:09So we have got for this, we have got...

00:53:11The grape is called Bacchus and...

00:53:13God of wine.

00:53:14The...

00:53:15What's he?

00:53:16Again?

00:53:17The God of wine.

00:53:18Oh, look at you.

00:53:19I mean, suddenly...

00:53:20Latin...

00:53:21Right there.

00:53:22Thank you very much.

00:53:23Yeah.

00:53:24Sometimes you do come up with these facts that I am really quite impressed by.

00:53:27That's much better than the old German asparagus.

00:53:28I'm thinking when he went to school they did Latin.

00:53:31Like, how long ago was that?

00:53:34Okay.

00:53:35Okay.

00:53:36It's from the Co-op.

00:53:37It's £13.

00:53:38Right.

00:53:39And...

00:53:40Can't all rely on modelling, can we?

00:53:42Latin!

00:53:43And let me just tell you where it's from because hopefully you will be really surprised.

00:53:48I want you to taste it first.

00:53:49Mmm.

00:53:50Do you think it's delicious?

00:53:51It's delicious.

00:53:52I think it's delicious.

00:53:53The smell is amazing.

00:53:54So it's from England and it's £13.

00:53:57It's an English Bacchus.

00:53:58Mmm.

00:53:59So this is new, fairly new in the Co-op in their irresistible range.

00:54:03It is irresistible.

00:54:04Made by Balfour in Kent.

00:54:05It's so good, exactly.

00:54:07Because with this dish, obviously some freshness, but with the mash in there too, you need something

00:54:12and it's almost got that very slight creaminess to it.

00:54:15Oh, yeah.

00:54:16It's so delicious and what it really picks up is the kind of dressing that's on top of

00:54:20the fish.

00:54:21So even if you had like a tomato salsa with the shallot in it, I can really feel that

00:54:25it pairs so well with it.

00:54:27Excellent.

00:54:28Oh, I'm glad you like it.

00:54:29You know what you're doing.

00:54:30Thank you very much.

00:54:32How is the food?

00:54:33Amazing.

00:54:34The mash is just sublime.

00:54:36I'm just trying to slow down.

00:54:37I'm going to finish it too quickly.

00:54:38Okay.

00:54:39That's a good thing, right?

00:54:40It's a very, very good thing.

00:54:41Salsa, it's all good.

00:54:42Well done.

00:54:43Thank you very much.

00:54:44Very good, very good.

00:54:45Right, let's head to France now with Marcus Waring and he's at a family-run restaurant

00:54:50that fuses Provencal produce with global cuisines.

00:55:01I'm off to a family-run restaurant in the heart of St. Remy that breaks with traditional

00:55:05French cuisine while keeping local Provencal produce front and centre.

00:55:10Chef Jana and daughter Fiona have created a dining experience that celebrates different

00:55:17food cultures from around the world.

00:55:19And I'm bringing them some fresh goat's cheese to help make a special dish from this month's

00:55:25Lebanese menu.

00:55:26Bonjour.

00:55:27Bonjour.

00:55:28Bonjour.

00:55:29Enchanté.

00:55:30I love this restaurant.

00:55:31It's unique.

00:55:32Wow.

00:55:33Yes.

00:55:34It's inspired for travel.

00:55:35She adapted kitchen for the client to not be scared.

00:55:37Yes.

00:55:38To be more adventurous.

00:55:39OK.

00:55:40How hard is that though?

00:55:41Here in Provencal, they love the tradition.

00:55:43They adore it.

00:55:44They stick by it.

00:55:45When something different comes along, do they accept it?

00:55:48Yes.

00:55:49What?

00:55:50Yes.

00:55:51Yes.

00:55:52People are used to eat the same way.

00:55:54And you know how French people we are.

00:55:56We are proud and we want to keep our tradition.

00:55:59Yes.

00:56:00There is a lot of immigration and we take inspiration for that too.

00:56:03It's unique.

00:56:04Yes.

00:56:05Yes.

00:56:06A real melting pot of culture and cuisine.

00:56:08I'm intrigued to see how Gianna transforms a simple ingredient like this.

00:56:14Oh, la, la.

00:56:15I'm sure you recognise it.

00:56:16Ah, but I know.

00:56:17Can you show me how you make one of your dishes?

00:56:19Because I really am excited about seeing what you're doing.

00:56:23All right.

00:56:24Let's go.

00:56:25All right.

00:56:26All right.

00:56:27Goat's cheese in the base is her own twist on tradition.

00:56:28Oh, yeah.

00:56:29So, I get the feeling I've ended up here in front of the board means I've got some jobs.

00:56:43Oh, yes.

00:56:44You've set this station up very well.

00:56:47So, right, give me a job.

00:56:49What can I do?

00:56:50Peeling garlic.

00:56:51What a surprise.

00:56:52Oh, no, no, no, no.

00:56:53Oh, no.

00:56:54Oh, no.

00:56:55Oh, no.

00:56:56Oh, no.

00:56:57Oh, no.

00:56:58Oh, no.

00:56:59Oh, no.

00:57:00Oh, no.

00:57:01Oh, no.

00:57:02But once again, the apprentice gets it wrong.

00:57:03This much?

00:57:04All right.

00:57:05All right.

00:57:06All right.

00:57:07All right.

00:57:08All right.

00:57:09All right.

00:57:10It will peel it.

00:57:11Careful.

00:57:12It's an African vibe, that one.

00:57:13Yeah.

00:57:14Yeah.

00:57:15Yeah.

00:57:16Yeah.

00:57:17This is like a weapon.

00:57:18It's dangerous.

00:57:19It isn't crushed garlic Janna wants.

00:57:21It's garlic cream.

00:57:26I'm doing it.

00:57:27Thank you, Marcus.

00:57:28Cream to Chef Janna's standards.

00:57:30Before the garlic can be infused, soft goat's cheese needs to be loosened.

00:57:35Lightly beaten, Janna adds Greek yogurt, the traditional base for labneh.

00:57:40That's great.

00:57:42Once blended together, in goes the precious garlic cream.

00:57:46That's great.

00:57:47There's nothing.

00:57:48No way.

00:57:49She's like, you see?

00:57:50You see?

00:57:51A season, a stir, and into a muslin bag to drain.

00:57:56I've got to clean the bowl out, because I know she's watching me.

00:58:00Very tight.

00:58:01Tight, tight, tight, tight.

00:58:02And you can see already the apprentice coming.

00:58:04Out comes the excess whey, leaving nothing but the garlicky cheese.

00:58:08I'm going to put it in the fridge.

00:58:10Now it's time to build a Lebanese spice mix to dress it with.

00:58:13Again, using ingredients you'd find in most French kitchens.

00:58:17You have to do it flat.

00:58:19Oh, wow.

00:58:20You can smell.

00:58:21The spices and fresh herbs like mint and rosemary are universal.

00:58:33It's how you use them that makes all the difference.

00:58:36Yeah, I seem to be doing all the work today.

00:58:40Apprentice.

00:58:41Apprentice.

00:58:42Apprentice.

00:58:43Apprentice.

00:58:44I'm not even a commie chef.

00:58:45I can't believe that.

00:58:48I'm not even the sous chef, the chef to party or the commie.

00:58:51I am the apprentice chef.

00:58:53The crossovers keep coming with dried apricots and fresh figs.

00:58:58Classically French and Middle Eastern.

00:59:00Now that I've done all the work...

00:59:02Time to appreciate some of Janna's hard work.

00:59:05Yesterday's drained labneh.

00:59:07OK.

00:59:08Perfect.

00:59:10It just needs a quick stir to soften.

00:59:13What's this?

00:59:17Finally, a light drizzle of olive oil gets mixed through

00:59:20and it's time to assemble.

00:59:22Janna is doing something with so many different flavours

00:59:25and stories from around the world here in Provence

00:59:28with these ingredients, so I think it's great.

00:59:31This is such a simple no-cook dish.

00:59:33Once you have the base, you can add whatever herbs,

00:59:36fruits and spices you want to flavour it up.

00:59:40Rose.

00:59:41Rose.

00:59:42For the colour and for the smell.

00:59:44Right.

00:59:45So a little bit of the mint, a little bit of parsley.

00:59:48Nice.

00:59:49Van Gogh.

00:59:50It's a picture.

00:59:51Yes.

00:59:52Chef de Van Gogh.

00:59:53Yes.

00:59:54Look at that.

00:59:55Perfect.

00:59:56I think there's only one thing we have to do now

00:59:59and that is taste.

01:00:00Yes.

01:00:01Mangez.

01:00:02Goûtez.

01:00:05It's clean.

01:00:06It's fresh.

01:00:07It's well-balanced.

01:00:08Super.

01:00:09Oh, merci.

01:00:10It's delicious.

01:00:11I think it's delicious.

01:00:12I really do.

01:00:13Oh.

01:00:14With her twist on Provencelle produce, Janna really knows how to beat her fellow locals at their own game.

01:00:22Thanks for that, Marcus.

01:00:23Right, Andrew.

01:00:24We're turning up the heat here.

01:00:25Literally.

01:00:26Let's do it.

01:00:27Let's do it.

01:00:28What is it?

01:00:29We're going to do a thousand chilli chicken.

01:00:30Okay.

01:00:31As I said before, lots of chilli, not very much chicken.

01:00:32Okay.

01:00:33And the fun of it really is about digging in communally and finding the chicken within the chilli.

01:00:43Amongst all this lot.

01:00:44Amongst all that lot.

01:00:45See who can handle the chilli.

01:00:47No, you don't eat the chilli.

01:00:49But what I want to show is that even a dish like this, which is seemingly so quick and so, you know, every day.

01:00:57Actually, there's some fundamental techniques that we need to cover in order to go through it.

01:01:01And I do this every day, every time we come on Saturday Kitchen.

01:01:03I have a feeling that people forget, so I need to remind everyone.

01:01:05Okay.

01:01:06And the same with cooking white rice.

01:01:07Mm-hmm.

01:01:08Don't do it in a pan.

01:01:09Okay.

01:01:10Right.

01:01:11Marinating chicken.

01:01:12First of all, we have our chicken.

01:01:14And I know this is going to sound really bad, but we will sometimes add a bit of water to it.

01:01:20Okay.

01:01:21So add a bit of water.

01:01:22For what reason?

01:01:23To basically make it slightly more moist.

01:01:28Two Michelin stars, everyone.

01:01:31Two stars.

01:01:32Wow.

01:01:33Bang.

01:01:34But what I'm going to show you is that actually, when you add water, the chicken, the protein, any protein, has an incredible ability to absorb more moisture.

01:01:43Yeah.

01:01:44Okay.

01:01:45So, as you agitate it, what you'll see is that the water is all going in.

01:01:49At which point, I will add some salt.

01:01:51Mm-hmm.

01:01:52Add some salt.

01:01:53Mm-hmm.

01:01:54Seasoning.

01:01:55And then I'll add a little bit of bicarb.

01:02:00Mm-hmm.

01:02:01Now this is...

01:02:02Soften?

01:02:03This is basically, yeah, a tenderising agent.

01:02:04So I always say this, as I did last time, different cultures use different things.

01:02:08Yeah.

01:02:09Whether it be acidity through lemon or it be yoghurt in Indian cuisine.

01:02:12Mm-hmm.

01:02:13This to me is the perfect one because it's very, very consistent.

01:02:15You know exactly what the pH will be.

01:02:17After you've added the bicarb, you're going to add some soy.

01:02:20Mm-hmm.

01:02:21For flavour.

01:02:22Some Chinese rice wine.

01:02:23Like so.

01:02:24Right.

01:02:25And then you're going to just agitate it until all the flavour goes in.

01:02:29And then we're going to start sealing.

01:02:31So we're going to start sealing off with a little bit of potato starch.

01:02:34Mm-hmm.

01:02:35That will create a layer around the chicken when we fry it.

01:02:39And then we're going to add some egg white.

01:02:42That will add a second layer to go around it to protect it again.

01:02:45Okay.

01:02:46So effectively it will just...

01:02:47It will stop the chicken from going dry.

01:02:48And then at this point, this is marinated.

01:02:51You'll cover it in oil.

01:02:52Right.

01:02:53Preferably not really expensive olive oil, which I...

01:02:57Hey-ho.

01:02:58And then you can leave that in the fridge overnight.

01:03:01And then the bicarb is basically tenderizing.

01:03:03Right.

01:03:04Right.

01:03:05Okay.

01:03:06So you've got your chicken.

01:03:07Yep.

01:03:08Which is being marinated.

01:03:09And we're just going to bring it over here.

01:03:10Mm-hmm.

01:03:11And we're going to dust it in corn flour, like so.

01:03:12Right.

01:03:13And then we'll just drop it into the oil.

01:03:15Like so.

01:03:16Okay.

01:03:17So just a very light coating.

01:03:18Just a very, very light coating.

01:03:19And that's what we've done there earlier.

01:03:21Exactly.

01:03:22Exactly.

01:03:23And so it gets one fry.

01:03:24We're going to fry it one time to cook.

01:03:26Okay.

01:03:27And then, while you prepare all the other ingredients.

01:03:28Right.

01:03:29We're going to just prepare this.

01:03:30Let it cool down.

01:03:31And then we're going to fry it again to make it extra crispy.

01:03:33Okay.

01:03:34Right.

01:03:35Now, we're going to do the wok part.

01:03:37Where's Uncle Ken when you need him?

01:03:39So we've got the ingredients here.

01:03:40Garlic, ginger, citron peppercorn, lots of chilli.

01:03:41Right.

01:03:42Garlic.

01:03:43I don't know why everyone waste so much time mincing it by hand.

01:03:44You know, when they go like that and then the other way.

01:03:45Just like, just get...

01:03:46Just get...

01:03:47Wow.

01:03:48Okay.

01:03:49All right.

01:03:50You're done, all right?

01:03:51That's done.

01:03:52Right.

01:03:53That's your garlic minced, okay?

01:03:54Which we now have here.

01:03:55Okay.

01:03:56So we're good to go.

01:03:57We've got the garlic here.

01:03:58We've got the ginger here.

01:03:59Yeah.

01:04:00We've got everything good to go.

01:04:01So we are ready to start using the wok.

01:04:02Okay.

01:04:03Do you want me to get on with this rice?

01:04:04Yes.

01:04:05While you do that?

01:04:06Yes.

01:04:07Right.

01:04:08Talk us through perfect rice then.

01:04:09What have we got here, first of all?

01:04:10So, perfect rice is very, very subjective.

01:04:11So my perfect rice may be different to yours.

01:04:12Just nicely cooked then.

01:04:13Even nicely cooked can mean lots of different things, right?

01:04:16So I like my rice, steamed rice.

01:04:17I like it to have just a little bit of stickiness to it.

01:04:20But I like there to be a little bit of kind of jasmine flavour.

01:04:22Mhm.

01:04:23So some people would just cook jasmine rice.

01:04:38That would be Thai hamale rice.

01:04:39For this one, I prefer to mix it 50-50.

01:04:41So I go half jasmine, and half Japanese nashika rice.

01:04:43Because Japanese nashika rice is a little bit glutinous.

01:04:45Okay.

01:04:46So it would just hold it together.

01:04:47And when you steam it afterwards...

01:04:50Right.

01:04:51Right, it would just clump onto the end of your chopstick. Okay, which is my thing, you know

01:04:55Okay, what I like to do do you wash this you wash it you wash it until the the water goes clear. Mm-hmm, and then

01:05:04Again using a really high-tech piece of equipment for my mother-in-law, which is here

01:05:09That old rice cooker this thing here, which probably cost less than a lot of pans

01:05:14It's super efficient, and it's really good at

01:05:18somehow making

01:05:20You look less stupid when you measured the water wrong. It just it will just fix

01:05:25So you don't need those fancy rice cookers with all the yeah, you don't you just run out push for the water out

01:05:30Yeah, and then when the water one's clear you put enough water in so that when you put your hand flat on the rice

01:05:36It goes up to your first middle knuckle right for you. Okay, so

01:05:41Right, so you do this quite a few times. Yeah, keep on doing until it goes and then you do it like that

01:05:46Yeah, yeah

01:05:47Rather than like that. Yeah, that one should be in the okay, you know. Oh, I see right. Okay, so let's get right in there

01:05:53Right, and there okay

01:05:58Just what's so interesting is that I use the same method and I would imagine that Matt's knuckles are bigger than my knuckles

01:06:05But I have the same rule. It's kind of a magic trick

01:06:07Yeah, and it only works in a rice cooker if you try and do it in a pan it won't work. Plus your hand doesn't fit in anymore

01:06:12Yeah, it doesn't even fit in

01:06:15Okay, fine. I've got I've got the gist so then lid on and then put it on and then it will just do its own thing fine

01:06:21That's it. Okay, so now we're gonna start cooking. We're gonna hot pan. Yeah, put the ginger in

01:06:27again

01:06:28It's very forgiving this dish. You can add as much or as little as you want. You add the garlic. Mm-hmm same principle

01:06:36You know you okay, so you've got your very fancy two Michelin starred Chinese restaurant

01:06:41Do you ever hanker after having like like, you know, you see a lot of French chefs with their their multiple of stars

01:06:47Do you want like a a bistro a?

01:06:50Sort of quick cook because all the food you do on here shows us the really really good dishes

01:06:57That we we know and love whereas your Michelin one sort of takes a different level

01:07:01Do you always do you ever sort of have a desire to cook like this?

01:07:05Well, of course every day when I'm eating right

01:07:07And I think more importantly it's about the fact that actually the once very unique thing about Chinese cuisine

01:07:15It's actually from the very top or

01:07:18Or perceived to be fine dining all the way down to very kind of street food. Yeah, actually the principles are very much the same

01:07:24Okay, so it's not like a different cuisine all together

01:07:27Just a lot in the presentation. Yeah, that's yeah, plus. I'm now a youtuber you see. Yes

01:07:33I've noted and you know what I've watched them. They're very very good and you're very very funny on it. Oh, you've got that kind of

01:07:42Very relaxed way to say funny face very

01:07:45funny face

01:07:51So we're gonna put the chicken in okay

01:07:54And I don't need to smell the citron pepper from there. I'm worried. I tell us about this this

01:07:59Amounts of chili because I've had dishes like this and you'll have sea bass

01:08:04Floating in a whole oily slick of chilies. Yeah, absolutely. I think you know you it's

01:08:10Eating in different cultures means different things right so I think when when you're eating like this in in China

01:08:17It's it's more than just the idea of a combination of flavors. It's a it's an activity. It's a pastime

01:08:23It's the idea that you're sitting around

01:08:25And you're looking

01:08:27You're looking for the chicken

01:08:29Chicken

01:08:30You're looking for the chicken you're chatting right, you know, you're having a drink together

01:08:34It's a part and parcel of the whole experience

01:08:36Okay, so we've had the marinated chicken. Yeah, we marinated overnight. Mm-hmm

01:08:41And then we've dusted it in potato starch and deep-fried it all the way through until it's super crispy

01:08:45Okay, and then we've added it to the garlic the ginger the chili and then we're seasoning up great. We're ready to go lovely so we're gonna

01:08:52We're gonna

01:08:54Plate it up

01:08:57That was really quick

01:08:59That is super quick

01:09:00But then again, it's it's all in the preparation right even with dim sum it's all in the preparation the cooking is three minutes when you make dim sum and

01:09:07The actual cooking the actual preparation takes about two days. Yeah, it's all in those last anything else going on here. Yeah, we're gonna just top it up with

01:09:14We'll just top it up with a little bit of sesame oil. Okay, just to finish it

01:09:22There's your two-star right there. Oh, is that

01:09:25In your face

01:09:27In your face

01:09:30Everything else

01:09:31I hope Michelle are watching

01:09:34As a reminder you can find all of today's recipes at bbc.co.uk forward slash Saturday kitchen

01:09:39Or you can scan the QR code below and it will take you straight to Andrew's chili chicken

01:09:44Beautiful. What is it?

01:09:46Thousand chili chicken. Yeah, it's some really beautiful steamed rice. Nice

01:09:55Okay, right

01:09:57Richard you want to get that up. Yes, I do. There you go

01:10:00Rice

01:10:03So, bubbles house

01:10:05I have to say there was only one way to go with this recipe

01:10:09It had to be it had to be bubbles because when you've got heat like this in a dish

01:10:14You you just really want something that is going to be refreshing if you throw a wine at this with lots of flavor

01:10:20They're just going to have a massive fight

01:10:23So let's just assume that the the chicken and the chilies of one in this case and what our wine is doing is just being really refreshing and light and lovely

01:10:33This is a criminal to go going from majestic called Moyard Thomas and so Cremor is made in the same way champagne

01:10:41So it's fermented in the bottle, but it's from regions other than champagne

01:10:44But if for my money if you want to get one that is as similar to champagne as possible

01:10:50Go for a Cremant de Bourgogne because it's Chardonnay based and Pinot Noir two of the same grapes in champagne

01:10:56And the region is fairly close as well. Some of the others, you know much further south

01:11:01So this one has got that same kind of there is a bit of creaminess on there

01:11:05There's some Gamay in here too actually because of Cremant de Bourgogne

01:11:08But it's just it's got the fizz and the toast and that's what you want and for this is 15 pounds

01:11:14Very good. It's a really smart one. It's a really smart one. It's a really smart one. It's so good. Yeah, so good. It's delicious. Yeah, good

01:11:20It's really good. This is amazing. Oh, thank you. Really delicious. How was that?

01:11:25Amazing. What's so interesting though is the outside. It's got that really it's got a really nice crispiness

01:11:30Mmm, but it really is juicy and soft in the center. It's that perfect balance of love textures

01:11:37I really like those chilies. Munching into those chilies every now and again. Don't eat all the chilies

01:11:43Should you not be eating the chilies?

01:11:46Traditionally, no. Traditionally, it's part of the game was looking for the chicken. Yeah, because you smell

01:11:51You can still taste it on the chicken, but it's not overwhelming

01:11:53Yeah, and a lot of it is the aroma when it arrives at the table

01:11:57You just get this whiff of like citron pepper with the chili, which is they we call it a mala sensation

01:12:02And if you eat too much of it has a numbing sensation, so you start dribbling down the side of your face

01:12:08Old age

01:12:10Right, we're gonna soon find out, isn't it?

01:12:12We're gonna soon find out with Ashley's tucking into her food heaven and food hell

01:12:15But first let's head round to Nigella's for an indulgent chocolate treat

01:12:23This cake isn't just divine to eat

01:12:29It's also really easy to make

01:12:31Just a case of mixing wet ingredients into dry

01:12:34I'll start with a dry

01:12:37Plain flour

01:12:41And enough sugar to balance the immense amount of bitter cocoa that comes after

01:12:54On top of that

01:12:59Baking powder and bicarb, without which the cake will not rise enough

01:13:04And last go into the dry ingredients is fine licorice powder

01:13:11Enough to give a pronounced hit, but trust me, the effect is oh so subtle

01:13:17Then the wet ingredients, just three

01:13:27First milk, you can use semi skimmed, but I use almond milk

01:13:33Not least because then it's a dairy free cake, for those who want it so

01:13:36Next some sunflower oil

01:13:48And then eggs

01:13:54And once combined they can be added to the dry ingredients

01:13:57This is when the magic happens

01:14:02The pale speckled flour is transformed into a glistening rich mahogany paste

01:14:21And this becomes a glossy batter, thanks to the addition of some water from a recently boiled kettle

01:14:27I whisk this in swiftly

01:14:32Then pour the smooth chocolatey batter into two lined and greased sandwich tins

01:14:39And don't even think of using loose bottom ones or the batter will escape

01:14:43These need about 25 minutes in a moderate oven, then let them cool

01:14:58Then let them cool

01:14:59So

01:15:04then let them cool

01:15:05so

01:15:07so

01:15:11my cakes have been waiting so patiently to be iced and I'm happy to oblige so I'm starting

01:15:30with a whisper of licorice just to dissolve that a bit of hot water well now I have some information

01:15:47to impart I'm going to show you my magic trick I take this I put a bit of oil in it brush it

01:16:00and because I'm using golden syrup it won't stick this is good for honey treacle anything like this

01:16:10and now I will perform said magic trick all comes out

01:16:24and while this comes to a bubble I'm going to top my chocolate the last and very important

01:16:29ingredient in the icing this chocolate is good and dark a bitter hit against the ambrosial sweetness

01:16:41of the golden syrup so heat off this is crucial the rubble tumbles in and I just need to swirl the pan

01:16:57it's not very demanding work so that the chocolate is submerged and I can get on with filling the cake the

01:17:07cakes will look quite flat at this stage they're meant to now and cake down here it's only right

01:17:14that the filling for this cake should be blackcurrant jam oh I love it's malevolent glint

01:17:23and the sharpness of the jam is just what you need to punctuate that rather sort of husky licorice quality

01:17:40and now lid on

01:17:45and it's ready to receive a swathe of glossy chocolate whisk it on

01:17:58he's a bit of coaxing shy

01:18:09I'm not a neat freak and I love it when the chocolate drips down the edges

01:18:20blackcurrants can be quite hard to find although you can sometimes get them frozen

01:18:28however I have been known to scrummage about a frozen packet of mixed berries just to get the blackcurrants for this

01:18:37it's not the most exciting work but it's worth it

01:18:44thanks Nigella right it's time to find out whether it's food heaven or food hell for Ashley so heaven was like a stewy wintery

01:19:04venison-y thing with veg hell was wings ribs but with Korean swords so you like that so it's

01:19:12I'm being like where we go

01:19:14uh right which could it be uh so Ashley a culinary crime is about to be committed there are two suspects

01:19:20he's this mob in front of us uh should Helen be known as the Hampshire Hacker or Richard be renamed as Bainbridge the Butcher

01:19:29one of them is going to commit a major fraud they both got a board and they're both going to tell you

01:19:37they have heaven in their hands but can you detect who's telling the truth you two look at what you've got

01:19:43look on your cards see what you've got Helen McGinn you're gonna be useless

01:19:47I think you are already actually you have to use your your fine-tuned detective skills to question

01:19:55these two idiots and

01:19:57and

01:19:59suspects I mean

01:20:03I decide your fate so Ashley would you ask ask the question okay also Ashley's gone smiles gone called us in the room oh

01:20:11oh okay oh yeah okay number one where were you last night

01:20:17his restaurant really his restaurant yeah yeah can you vote was he there yes you saw him yes

01:20:25right number two where were you at home

01:20:31yes you didn't go out no okay we're gonna get straight to the point have you got heaven number

01:20:40one well I wouldn't lie to you would I of course I have number two yes

01:20:47do you so rubbish number two yes is this funny

01:20:54you got heaven in your hands yep yep yeah no I don't think so I think it's you number one I think you

01:21:02have heaven

01:21:08right you chose what you got you kind of good I only got one GCSE

01:21:16right thank you for that

01:21:18yes

01:21:20I know I know that's just

01:21:22predictably rubbish

01:21:24right

01:21:26do you want to do some veg

01:21:28yes okay

01:21:30oh yeah thank you very much

01:21:32where we got right here's the veg

01:21:34so tell us about this this wintry stew

01:21:36affair

01:21:38why just this time of year

01:21:40is this something you would do

01:21:42it's when it's cold outside you want

01:21:44hearty stew

01:21:46mm-hmm

01:21:48like I said earlier on I quite often see a deer on the road and I think oh what a waste

01:21:52well you know it

01:21:54that's right can you if you see one of the roads you can pick it up

01:21:56apparently so I haven't done that on the school run

01:21:58yes

01:22:00well actually

01:22:02it also feels you know quite exotic to be having venison actually it's not something that I would have every day

01:22:06so it's it's a little bit special as well I think

01:22:10you're a vegetarian for

01:22:1220 years

01:22:1420 years actually I was a pescaterian

01:22:16I ate a lot of fish but

01:22:18venison was actually the first piece of meat that I had when I went back to eating meat

01:22:22and what suddenly

01:22:24changed things

01:22:26I think when I had my son

01:22:28I was eating

01:22:30some sort of processed vegetarian

01:22:32toffer cake

01:22:34or something like that

01:22:36weird meatless thing

01:22:38and I looked at it

01:22:40I didn't seem to have anything that resembled food in it

01:22:42and I just thought if I can go back to

01:22:44something that's

01:22:46honest and

01:22:48that makes sense

01:22:50there's a lot of

01:22:52I find out and I'm sure I'll get shot down for this

01:22:54but I find a lot of

01:22:56vegan foods can be

01:22:58heavily processed

01:23:00vegetarian different ball game

01:23:02you can eat very very well

01:23:04I've not had much to do with vegan foods

01:23:06to be honest actually

01:23:08I don't think I quite know what to do with that really

01:23:10no I don't

01:23:12right anyway so we're going to colour the venison

01:23:14pad it dry

01:23:16which I didn't do

01:23:18that's been marinated in port and red wine overnight

01:23:20with the veg

01:23:22so then we're going to use all that

01:23:24and cook it into stock

01:23:26and the port and the red wine

01:23:28it's been a lot longer than I am over it

01:23:30so how long would you cook that for?

01:23:32oh

01:23:34probably about going on two hours

01:23:36something like that

01:23:38and then in with that

01:23:40now you bring that up to

01:23:42to a simmer

01:23:44reduce it down by a half

01:23:46and then you would add the stock

01:23:48and then right at the end

01:23:50add some

01:23:52some chestnuts into it

01:23:54and the chestnuts will just sort of slowly

01:23:56break apart

01:23:58Hells what are you drinking?

01:24:00so with venison is quite a lean meat

01:24:02so actually wine wise

01:24:04you don't want anything

01:24:06too tannic

01:24:08and powerful

01:24:10but you still need a sort of elegant power

01:24:12if you know what I mean

01:24:14and Pinot Noir is your great for that

01:24:16but Pinot Noir normally can be quite expensive

01:24:18it's not a cheap grape to grow

01:24:20and it only likes certain spots

01:24:22but this is from Chile

01:24:23the brand is Eraseries

01:24:25this is their Pinot Noir from Aconcagua

01:24:27which is quite far north

01:24:28here's yours

01:24:29so it's like one of Chile's cool spots

01:24:31thank you so much

01:24:32so have a smell

01:24:33it's £9

01:24:34from Tesco

01:24:35and it has just

01:24:37£9

01:24:38it's amazing value this wine

01:24:39it's just such a brilliant place for it

01:24:42and this particular producer

01:24:44just seems to get all the best bits

01:24:46out of Pinot Noir

01:24:48for a more kind of fruity style

01:24:50but it's still got really nice texture

01:24:53it's lovely

01:24:54it's like a juicy Pinot Noir

01:24:56it is a juicy Pinot Noir

01:24:57it is a juicy Pinot Noir

01:24:58juicy

01:24:59sometimes I order a Pinot Noir

01:25:00and then it's kind of heavy

01:25:01and it's it's

01:25:02you know

01:25:03but this is my kind of Pinot Noir

01:25:04oh good

01:25:05it's almost velvety as well

01:25:06that's exactly the word to describe it

01:25:08that's the perfect word

01:25:09it's really lovely

01:25:10yeah

01:25:11you like that

01:25:12good

01:25:13that with your bowl of stew

01:25:14you'll be happy

01:25:15I feel I've slightly redeemed myself

01:25:17I'm not sure I have

01:25:20that was very good

01:25:23it was

01:25:24actually you were very good

01:25:25yes

01:25:26thank you

01:25:27well he is a model

01:25:28he only had to tell the truth

01:25:36that's true

01:25:38I mean the

01:25:39if there was an actor

01:25:40another actor here in the room

01:25:41I mean I know I've got improvements

01:25:43I could make but

01:25:45you can give her notes afterwards

01:25:48thank you darling

01:25:49it's quite difficult for me doing colder in high heels

01:25:52well no it turns out it's not

01:25:54she wears a substantial boot

01:25:57um

01:25:58what is the food like

01:25:59on the Shetland Islands

01:26:00well our catering is rather wonderful

01:26:03uh huh

01:26:04Charlie the caterer who's been on it for

01:26:06since since I've done it

01:26:08he sources a lot of stuff locally

01:26:10when he's cooking

01:26:11so he gets a lot of really beautiful fish

01:26:13oh nice

01:26:14yeah yeah so we're very lucky

01:26:15he keeps us well fed

01:26:16that's uh

01:26:17that's really good

01:26:18yeah

01:26:19yes it is

01:26:20it's not just kind of you know

01:26:21yeah it's not

01:26:22run of the mill stuff

01:26:23yeah because we've had some in the past

01:26:24in previous jobs that have been

01:26:26literally you just eat it to keep warm

01:26:28but this is this is something to look forward to

01:26:30yeah

01:26:31are they long days?

01:26:33they can be long

01:26:34um

01:26:35and a lot of outside maybe

01:26:36a lot of outside in Shetland yeah

01:26:38um which can be quite cold

01:26:39but the thing of being up there is you get about 20 hours of daylight when we film

01:26:44so it very seldom gets dark so they have to sometimes make things look darker

01:26:48yeah in post-production in the grade

01:26:50and of course in winter it's like 20 hours of darkness and four hours of light

01:26:54yeah

01:26:55um and when does it get filmed?

01:26:57uh

01:26:58uh

01:26:59April till about August

01:27:00okay

01:27:01yeah

01:27:02okay

01:27:03so it's

01:27:04relatively

01:27:05relatively warm

01:27:06well

01:27:07we've had a heatwave the first year I did it

01:27:08really

01:27:09people were literally getting sunburned

01:27:10oh wow

01:27:11and I was up to my neck in a cashmere scar

01:27:13yeah

01:27:14right

01:27:16okay so

01:27:17so the veg

01:27:18was just

01:27:19um blanched

01:27:20and then we've

01:27:21tossed it in some

01:27:22uh

01:27:23butter

01:27:24a little bit of Cavaliniro

01:27:25um

01:27:26how much butter went in there?

01:27:27there's quite a lot of butter

01:27:28makes the world seem a better place I think

01:27:30butter

01:27:31butter

01:27:32yeah

01:27:33especially this time of year

01:27:34yeah

01:27:35totally

01:27:36really

01:27:37it's like a little golden ray of sunshine

01:27:38yes it is

01:27:39alright stop acting

01:27:40you can't have enough of it you know

01:27:43uh

01:27:44right

01:27:45let's get some cutlery

01:27:46sorry Ashley

01:27:47there you go

01:27:48uh

01:27:49so let's just remind people you can

01:27:50uh

01:27:51watch all

01:27:52uh

01:27:53ten series

01:27:54of Shetland

01:27:55on the BBC iPlayer

01:27:56um

01:27:57tuck into that

01:27:58so just a reminder

01:27:59you took over your venison

01:28:01and all that marinade

01:28:02uh

01:28:03for about sort of

01:28:04round about two hours

01:28:05until you can just push

01:28:06uh

01:28:07the meat apart with a spoon

01:28:09add some chestnuts

01:28:11give it another sort of

01:28:12thirty minutes or so

01:28:13and just let it sort of sit

01:28:14and they they will sort of

01:28:15some of them will stay whole

01:28:16some of them will break up

01:28:17but it's just kind of

01:28:18it's just a nice

01:28:19little addition

01:28:20so tender

01:28:21so tender

01:28:22it's just falling apart

01:28:23i'm falling apart

01:28:25i don't know whether you're acting or not

01:28:26i'm smiling

01:28:27i don't know

01:28:28okay

01:28:29okay

01:28:30good

01:28:31right well thank you everyone

01:28:32uh that's all for us today

01:28:33on Saturday Kitchen

01:28:34Anna, Andrew, Helen and of course Ashley

01:28:36all the recipes from the studio

01:28:37on the website

01:28:38bbc.co.uk forward slash Saturday Kitchen

01:28:40I've got more Best Buy to you tomorrow morning

01:28:42on BBC Two

01:28:43and I'll be waltzing my way back here

01:28:45live next Saturday

01:28:46with special guest Shirley Ballas

01:28:48enjoy the rest of your weekend

01:28:49bye for now

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