Saturday Kitchen Season 2026 Episode 1

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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,

00:01:01please 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.

00:01:32It is very beautiful.

00:01:33Yeah, yeah.

00:01:33Very beautiful.

00:01:34Right, 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.

00:02:01So what I've done is some lightly curried mussels with some butternut squash,

00:02:04we've got some kale and 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.

00:02:17And 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.

00:02:23It's a like, 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.

00:02:34You're taking, actually, back to the Shetler 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 greaseproof 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.

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

00:03:06I'm going to try to show you.

00:03:07OK.

00:03:08All right.

00:03:09Because, like, don't I know?

00:03:10All right.

00:03:11But thanks for that.

00:03:12I'm going to do your spicing things up with a classic Sichuan dish.

00:03:14Yep.

00:03:15Pre-Chinese New Year, we're going to do 1,000 chilli chicken.

00:03:18Nice.

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

00:03:22Excellent.

00:03:23But we also have steamed rice, and I'm going to tell you my secrets to just really simple,

00:03:28delicious steamed rice that everyone seems to get wrong.

00:03:31Rice cooker.

00:03:32Of course.

00:03:33That would be that.

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.

00:03:54Well, 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,

00:04:05with the chillies 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.

00:04:11And we've got an English wine as well, which I'm really excited to share because it's new

00:04:14on 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?

00:04:20Yes.

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

00:04:25defeated 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 kind

00:04:32of 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.

00:04:42Oh.

00:04:43I quite often see, there's occasionally a deer or a pheasant.

00:04:46Where do you live?

00:04:47In the countryside.

00:04:50Somerset in the countryside, there's quite often a pheasant and I'm like, well, that seems

00:04:54like a waste.

00:04:54A few badgers.

00:04:56A few badgers, but I'm not going down that route.

00:04:58Anyway, my food hell would probably be, I'm not a fan of what I was going to call it

00:05:02graphic food, which is what it's like thighs and ribs and armpits.

00:05:08Oh, OK.

00:05:09So, right, wings.

00:05:10Not an armpit, obviously.

00:05:12Ribs and thighs and wings and things like that kind of give me the fear because I didn't

00:05:17eat 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.

00:05:25But not roadkill, obviously.

00:05:26That's quite graphic in itself.

00:05:30I'm thrifty, though.

00:05:31I don't like waste.

00:05:33Well, whatever it actually gets, I'll be making something delicious at the end of the

00:05:40show, but 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.

00:05:49I'm going to serve it with some butter glazed carrots, some new potatoes, celeriac and a

00:05:52bit of cavalloneer.

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

00:05:57you love?

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 some pork

00:06:08ribs 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 win

00:06:17her 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, please, 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 you basically add some buttermilk.

00:06:48But, 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.

00:06:58This is what you said, isn't it?

00:06:59That's true, yeah.

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

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

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

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

00:07:10Oh, I heard 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

00:07:26to 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

00:07:33to shape it, 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.

00:08:30So, pop that in, and you want that to come up to the boil.

00:08:34I think people 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,

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

00:08:53you would want to be treated, and it's the same with mussels, so if you care for them

00:08:56and nurture them...

00:08:57I'm here.

00:09:00Panto season!

00:09:02Well, you 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

00:09:12the side 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...

00:09:22Do 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, Enrique, and

00:09:32he puts his shellfish in sparkling water, and it makes them open, and then spit out the

00:09:37grit.

00:09:38Which 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?

00:09:44So 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

00:09:55a 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,

00:10:02it'll put it in your fridge.

00:10:03But 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.

00:10:18Last question.

00:10:19Do 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 in 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, so you want

00:10:36to pull that off to get it out of the way, because it's not particularly edible.

00:10:40And then you want to make sure, if you've got any open ones, now this is where we all

00:10:43freak out with an open one.

00:10:44So all I like to do when I'm doing it, and I do bucket loads of them at Benedict's, give

00:10:49them a little tap, and if they then start to move in like that one, and they close

00:10:52up, it means they're still alive and they're still good to use.

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

00:10:56But they're really great value for money, and they're a great source of protein, so

00:10:59I heard.

00:11:00Yes they are.

00:11:01Yeah.

00:11:02The other day.

00:11:03So, that then comes up to the boil.

00:11:04We 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.

00:11:09It just goes in quite quietly.

00:11:11Get that kale in there, this is the time of year for kale, I feel.

00:11:14So we kind of mix them all around, and put them in, and pop the lid on, and that should

00:11:20be about two to four minutes, just for it to then all cook down, and then all open

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

00:11:29as well.

00:11:30Do you want the stalks of the coriander, or not?

00:11:33Yes.

00:11:34Yeah, finely shredded?

00:11:35Yeah.

00:11:36Okay.

00:11:37So whilst we're doing that, the one thing I have done, forgot, is my lightly curried element.

00:11:40Oh, okay.

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

00:11:45So 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 it

00:11:51a real good boost.

00:11:52But I like to just have that mild flavour going over, and I love this, because one of those

00:11:57big one-pot wonders where you put around the table, and everyone can dive in.

00:12:00My kids love it.

00:12:01Yeah.

00:12:02Cheap, accessible.

00:12:03So, don't go to them supermarkets and get those, you know, the ones in a backpack bag.

00:12:07Oh, the pre...

00:12:08Yeah, no, they're terrible.

00:12:09You know, I don't even know what that does, or how they do that, but yeah.

00:12:11Yeah.

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

00:12:13You can already see they're already starting to open, and that's exactly what we want,

00:12:16and it's not stressing anyone out.

00:12:18Okay.

00:12:19So what else is going on in your world?

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

00:12:21Good.

00:12:22Good, yeah.

00:12:23It's been a good year.

00:12:24It'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, but overall,

00:12:30I'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 small

00:12:37groups, which is great.

00:12:38So we're making that connection with customers, and kind of really going into their environment,

00:12:41instead of them coming into our environment, which has been lovely.

00:12:44Nice.

00:12:45And you've, 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.

00:12:54Hard work, right?

00:12:55Yeah, that's a good question.

00:12:56Clap, everyone.

00:12:57Clap.

00:12:58Thanks so much.

00:12:59Yeah, so we did.

00:13:00Just after we first opened, because we turned 10 this year, we managed to get the three rosettes

00:13:04quite quickly afterwards, so it was really great.

00:13:06But I remember when they first came in.

00:13:07They came in about a week after we opened, and they came in and had it, and I got my,

00:13:11you know, I got my two rosette plate, and I was so grumpy about going straight in with

00:13:15two, that it irritated me so much that my daughter then used it as a breakfast plate,

00:13:18until I got my third one.

00:13:20And then I put it on the wall.

00:13:21And then I put it on the wall.

00:13:22But yeah, we've had it ever since.

00:13:23Don't tell me.

00:13:24Yeah, yeah, yeah.

00:13:25And how's the, how's the modelling?

00:13:27Ah, thanks for asking.

00:13:28Thanks so much.

00:13:29It's good.

00:13:30There 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.

00:13:38Really?

00:13:39Yeah.

00:13:40That's kind of the look you give.

00:13:41Those 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?

00:13:47And you talk to amazing people.

00:13:48So to actually go in this realm and start talking to different people about clothes

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

00:13:54And it's a great project for my wife and myself to get involved with.

00:13:57So I'm really enjoying that.

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

00:14:01Come and smell.

00:14:02All right.

00:14:03Butter goes in now.

00:14:04Mm-hmm.

00:14:05That's not really smelling.

00:14:06You just...

00:14:07Oh, sorry.

00:14:09Then we just...

00:14:10Telly, innit?

00:14:11They don't know.

00:14:12We used to...

00:14:13Yeah, lovely.

00:14:15Nice.

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.

00:14:22So we add that in.

00:14:23A knob of butter, a good squeeze of lemon juice and let that all come together.

00:14:27Now this is great because it's basically a sauce in the bottom.

00:14:30You can dip all of this in and it all comes together beautifully.

00:14:33I'm going to whack a handful of your coriander.

00:14:38And my kids love it.

00:14:39You know, like, without sounding all Norfolk, they love it.

00:14:42But they love it.

00:14:43We put it in the middle of the table.

00:14:44It's steaming away.

00:14:45It's cold outside.

00:14:46The log burner's going.

00:14:47And 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 mussels?

00:14:54Yeah, they do.

00:14:55That's good.

00:14:56Yeah, yeah, yeah.

00:14:57They love it.

00:14:58And also, you know, just gone the last winter or the autumn, we were picking all these wild

00:15:02mushrooms.

00:15:03My children are so much into picking wild mushrooms.

00:15:05We must have picked about 25 kilos of mushroom this year.

00:15:08Wow.

00:15:09And it's just absolutely great.

00:15:10Yeah, yeah, yeah.

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

00:15:14do it.

00:15:15It's great.

00:15:16And it's free.

00:15:17It's free.

00:15:18The labour and the mushrooms.

00:15:20Yeah, yeah, totally.

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

00:15:23My kids ate them all.

00:15:24Which is great.

00:15:25So, we should flag that 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

00:15:34go to.

00:15:35So if you do pick wild mushrooms, pick the ones that you are 100% sure on, ask questions

00:15:39about them, and then you can enjoy them.

00:15:41Yeah.

00:15:42We ate them on toast.

00:15:43We make a stew out of them.

00:15:44Oh, it's incredible.

00:15:45How nice.

00:15:46Try Richard's mighty mussels at home.

00:15:48You can find the recipe at bbc.co.uk forward slash Saturday kitchen or scan the QR code

00:15:53and it will take you straight to this dish.

00:15:54Right, is that enough butter?

00:15:55Oh.

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

00:15:57Love that.

00:15:58So then, now you've got our beautiful mussels.

00:16:00You saw how quick and easy that was.

00:16:02We're literally going to pour that in there.

00:16:03See that beautiful sauce.

00:16:04Did you get the coriander?

00:16:05Yeah, I'll put some in.

00:16:06Oh, okay.

00:16:07And I'm going to finish it with some coriander.

00:16:08Okay.

00:16:09Oh, you know.

00:16:10That 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.

00:16:27It's delicious.

00:16:28And it's the pride of Norfolk.

00:16:30I love a Norfolk mussel.

00:16:31Okay.

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

00:16:34Like I said, if you want it spicy, you could just add some fresh chilli on there.

00:16:38But that is my beautiful, lightly curried mussels...

00:16:42Lightly curried Morster mussels with our homemade soda bread.

00:16:46Well done.

00:16:47Well done.

00:16:52Right, that smells delicious.

00:16:55Okay.

00:16:56Inbound.

00:16:57Let's put that in the middle.

00:16:58And...

00:17:00There's some...

00:17:01Also a really lovely hint with the mussels.

00:17:03If you take one mussel and then you kind of eat that first mussel,

00:17:06then you use that as a pincer to go in and get the other mussels out,

00:17:08then you don't have to get dirty hands.

00:17:10That's one of my favourite things.

00:17:11Do you know what I mean?

00:17:12Yes.

00:17:13Thank you for the admin chat.

00:17:14I think this is exactly how you should eat mussels.

00:17:18I agree, I agree, I agree.

00:17:19Helen!

00:17:20Yes?

00:17:21What's going on in here?

00:17:22So we...

00:17:23This one, as you rightly said, a cider would work brilliantly with this.

00:17:26Yeah.

00:17:27A wine.

00:17:28This is Gruneweltliner.

00:17:29This is from Morrison's.

00:17:30£10 from their The Best range.

00:17:32And it's an Austrian Gruneweltliner.

00:17:34Yeah, yeah.

00:17:35And so that's the grape.

00:17:37And this is made by, I think, one of the best winemakers for this particular

00:17:42grape in Austria, Marcus Huber.

00:17:44And it's got this almost like a kind of peach and white pepper tang going on.

00:17:50So good.

00:17:51So 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.

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

00:17:59It's not.

00:18:00Yeah, there's no curry in there.

00:18:01No.

00:18:02But yeah, 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.

00:18:10Can you imagine this January is cold outside and you've got this steaming away and a bottle

00:18:14of this.

00:18:15Yeah, exactly.

00:18:16Perfect way to start the year.

00:18:17Really nice.

00:18:18Delicious.

00:18:20Glad you like it.

00:18:21I like one of those.

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

00:18:24Does anyone try something?

00:18:25Anna, do you want to try some soda bread?

00:18:26Oh, good.

00:18:27Yes, please.

00:18:28Let us know what you think.

00:18:29How come I'm only allowed the soda bread and no mussels?

00:18:32We can have mussels if you want.

00:18:33Do you want mussels?

00:18:34Yes, please.

00:18:35Go serve me.

00:18:36It's really good.

00:18:37How is it?

00:18:38Is it all right?

00:18:39Lovely.

00:18:40Really lovely.

00:18:41I love the pumpkin seeds in it.

00:18:43Really delicious because the texture is so lovely and soft and then those little surprises,

00:18:48there's a great idea.

00:18:49Oh, good.

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 that

00:19:03butter off.

00:19:04You made it all look so effortless.

00:19:05Mmm.

00:19:06Don't we?

00:19:07I really do.

00:19:08I know.

00:19:09I...

00:19:10I...

00:19:11It'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.

00:19:16Amazing.

00:19:17What are you cooking in a bit?

00:19:18Mmm.

00:19:19I'm going to teach you how to make mashed potato because I've seen you before and I don't...

00:19:22And 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 winter

00:19:31veg or will it be her food hail Korean inspired chicken wings and ribs, both delicious.

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

00:19:41Right, let's catch up with Rick now in Thailand and he's visiting a market where they walk whatever

00:19:45you want.

00:19:51Now this is something I've never quite seen anywhere else in the world.

00:19:55Not on this scale anyway.

00:19:58Well 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.

00:20:04But the thing that I really loved about this restaurant...

00:20:07Well I suppose you could call it a restaurant, you might actually call it a supermarket.

00:20:11Because basically you go right down the end there and choose your fish and choose your vegetables

00:20:17and they bring it all back here and cook it for you.

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

00:20:27Well, it's a tourist attraction no doubt.

00:20:30Inspired by guess who?

00:20:32Yes, that's right the Chinese.

00:20:34So what you do is to select what you fancy from the fish market.

00:20:38Maybe a grouper, maybe a few of these freshwater prawns.

00:20:41And some blue swiver crabs.

00:20:43And possibly a mud crab.

00:20:47Basically you buy whatever takes your fancy.

00:20:49Then you go up to the checkout and be prepared for a pretty serious bill.

00:20:53Because it ain't cheap.

00:20:57From what I could make out, beautifully done split prawns with turmeric, clams in oyster sauce,

00:21:03the meat from the mud crab, cooked with egg and more turmeric, it was brilliant.

00:21:08And steamed blue swimmers.

00:21:12And finally the grouper, hard fried, the most common way over here.

00:21:17It's a place definitely worth a visit.

00:21:20But maybe just the once, it was all a bit big and overwhelming.

00:21:25More on my scale was Sum Tum Thai.

00:21:28We call it green papaya salad.

00:21:30Pounded chilli and garlic, then dried shrimp.

00:21:33Now this was cooked by Sharon C.

00:21:35Who was taught by her mum.

00:21:37That'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.

00:21:51Then palm sugar and fish sauce.

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

00:21:58The key to it all is shredded green papaya.

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

00:22:05Paradoxically, all that chilli and sourness seems to cool you down in a hot and steamy climate.

00:22:12It makes the perfect accompaniment to a very famous curry here in Thailand.

00:22:20That is very, very nice indeed.

00:22:22It's a massiman curry.

00:22:23It's really quite mild, which is unusual for Thailand.

00:22:27Its origins actually are India and massiman means Muslim curry,

00:22:30but it's a very typically Thai dish now.

00:22:34And it very partners very well, I think, this papaya salad,

00:22:38which of course is searingly hot.

00:22:40But like all eating in Thailand, everything comes together

00:22:43and you just take what you like and actually balance things yourself.

00:22:47When I got home, I decided to make this curry the way Sharon C taught me,

00:22:52using chuck steak.

00:22:54In goes some coconut milk.

00:22:57A couple of whole cinnamon sticks.

00:23:00And the thing that really matters to me are these black cardamoms.

00:23:03And they're not like the green cardamoms.

00:23:05They've got a lovely smoky flavour which will come out in the final dish.

00:23:09Some water.

00:23:10And finally, a teaspoon of salt.

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

00:23:20So now I'm going to roast or dry fry, pan fry these ingredients without oil.

00:23:27First of all, some chillies, Kashmiri chillies.

00:23:30And then some whole coriander seeds.

00:23:33And 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.

00:23:47But you can't beat doing this sort of thing yourself.

00:23:50It really makes so much difference.

00:23:52Some cloves in there, there.

00:23:53Some 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.

00:24:01I always think like a good meat curry needs toasted spices.

00:24:05But generally for a fish curry, I favour not toasting them, just having it a bit more aromatic.

00:24:12So that's really hot.

00:24:13So now I'm going to tip those into a spice grinder and grind them all up.

00:24:17There we go.

00:24:19Right now, give them a grind.

00:24:21I fried off onion and garlic and then I add the all-important shrimp paste.

00:24:30Not different really to adding anchovies in the Mediterranean meat stew.

00:24:35Then in go those ground spices which I mix in with the fried onions and garlic and put that into the food processor.

00:24:42I add chopped lemongrass, slices of ginger and finally coconut milk.

00:24:48Then blend.

00:24:50The beef has been gently simmering in that mixture of coconut milk, cinnamon and cardamom for nearly two hours.

00:24:56So it's pretty tender.

00:24:57I remove it and add some potatoes which need to cook for about 15 minutes.

00:25:02So in with this wonderful, wonderful musselman paste.

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

00:25:11And now some tamarinds.

00:25:14Now this is actually what I call tamarind water.

00:25:16So 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.

00:25:22Next, more coconut milk.

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

00:25:27In with that.

00:25:29And now some palm sugar.

00:25:31About, well a large teaspoon I'd say.

00:25:34Maybe a bit more.

00:25:35And now fish sauce of course.

00:25:39Here we go.

00:25:40And now to return the meat.

00:25:51So 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.

00:26:00The musselman or massaman curry.

00:26:02A Thai dish no doubt.

00:26:04But one that would not exist today had it not been for those early Arab traders who introduced Muslim curries and spices to Thailand.

00:26:13Thanks for that Rick.

00:26:14Right Ashley, you said you wanted to do so with aubergines.

00:26:15Yes.

00:26:16Because you don't like them spongy.

00:26:17I don't know what to do with them.

00:26:18You don't like them?

00:26:19I kind of get defeated by an aubergine and I'm angry about that.

00:26:20Don't be angry, it's just an aubergine.

00:26:21Okay.

00:26:22Okay.

00:26:23So I've got this little recipe.

00:26:24So this is a Sicilian inspired recipe.

00:26:38This is Involtini.

00:26:39So I'm going to make some little rolls with the aubergine.

00:26:45So I think, stop me if I'm wrong over here Chef.

00:26:49Don't worry we will.

00:26:50Yeah I know.

00:26:51I think the thing with aubergines is that if you hit them with too much oil they're just going to absorb.

00:26:58So you could put them in a pan with a lot of oil and they're just going to keep on.

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

00:27:08A couple of minutes on each side.

00:27:10They do lose their thickness.

00:27:12They do.

00:27:13And then we're left with that.

00:27:14We for a thin aubergine.

00:27:17Right.

00:27:18So those are the aubergines.

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

00:27:22I've got some garlic, rosemary, bit of basil and then just some tinned cherry tomatoes.

00:27:30Tinned cherry tomatoes?

00:27:31Tinned cherry tomatoes.

00:27:32Tinned cherry tomatoes.

00:27:33I made my own tomato sauce this year.

00:27:35Have you really?

00:27:36Yes.

00:27:37With my own tomatoes from our greenhouse.

00:27:39Okay.

00:27:40That tastes good.

00:27:41They were amazing.

00:27:42Absolutely beautiful.

00:27:43And 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 tomatoes that late.

00:27:49Keep a warm greenhouse.

00:27:50Yeah.

00:27:51That's good.

00:27:52Right.

00:27:53So we've got our tomato sauce.

00:27:54You cook that down until it looks like that.

00:27:56I'm going to swap those over.

00:27:57And that will take about 40 minutes an hour.

00:28:00You can add a little bit of sugar if they're not too, if it needs a little bit of sweetness.

00:28:05And then bring these aubergines over here.

00:28:08I'm just going to basically, I've got some noodles.

00:28:11Okay.

00:28:12Some thin vermicelli.

00:28:13I'm going to chop up some basil and a little bit of mint.

00:28:15And then I'm going to fill the rolls with the herbs and a little bit of ricotta and the noodles.

00:28:23And some parmesan.

00:28:24And then we'll get to that in just a minute.

00:28:28Right.

00:28:29Noodles rather than pasta?

00:28:30Well, same, same.

00:28:31Right.

00:28:32Firmicelli noodles.

00:28:33Just all very sort of fine angel hair pasta.

00:28:36They call pasta noodles in America, don't they?

00:28:39Yeah.

00:28:40They do.

00:28:41LAUGHTER

00:28:42Thanks.

00:28:43Instead, spouting her knowledge.

00:28:45LAUGHTER

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.

00:28:55So there 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.

00:29:04Yeah, let's not do that.

00:29:05So tell us about what's it like sort of living and working up there?

00:29:08Well, it's a beautiful place to film.

00:29:10It's absolutely glorious.

00:29:12The weather obviously does its own thing and we have to fit in around that.

00:29:17Yeah.

00:29:18It's one of these places that I'd never been to until I started filming there.

00:29:22Beautiful.

00:29:23But it's kind of, it's bleak but beautiful at the same time.

00:29:26Yeah.

00:29:27And I think that Shetland is the star of the show really.

00:29:30And I think we just all sort of fit in around it.

00:29:32And there's quite a lot done for us already with that landscape, isn't there?

00:29:37Well, it's moody.

00:29:38It lends itself to quite a dark murder drama.

00:29:43Yes, yes.

00:29:44Yes, it's quite noir, they call it.

00:29:46Certainly not a cosy crime, is it?

00:29:48No, it's not.

00:29:49And that's kind of why I love it.

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

00:29:56Yeah.

00:29:57And they're not entirely what you'd expect from a BBC.

00:30:01No, I mean, the scripts are always amazing, I have to say.

00:30:05They're always, every year we get there.

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

00:30:11Because 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.

00:30:17So when you get there, do you go, oh, no way!

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

00:30:23Right.

00:30:24But this year, I did a bit better, actually.

00:30:27I was kind of, I'm obviously becoming better as a detective, I think.

00:30:31Maybe that's because I sit up in Shetland in the evenings, watching true crime and felting.

00:30:37Felting?

00:30:38Felting.

00:30:39Who's felting?

00:30:40Well, this is a hobby that I took up when I was in Shetland.

00:30:43Stephen Robertson has Sheep, who plays Sandy.

00:30:46OK.

00:30:47He has his own smallholding and he's got these beautiful moorit sheep.

00:30:51And I got some wool from him.

00:30:56And...

00:30:57I was not expecting this chap.

00:30:58No, I know.

00:30:59OK, so Sandy actually keeps sheep.

00:31:00He does, yeah.

00:31:01And he got me this beautiful brown sheep wool, not a fleece because it was just the wool,

00:31:07covered in, quite frankly, faeces and urine and twigs and leaves and things.

00:31:12And I had to wash it before I was to do anything with it.

00:31:15Little did I know it was going to, like, take me hours.

00:31:18My 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.

00:31:22I've got to...

00:31:23I'm, like, rinsing out the sheep wool, my whole flat smelling of, as you can imagine.

00:31:29It sounds horrible.

00:31:30I know, but it was quite therapeutic.

00:31:31I like 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 fair 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 sort of piece of material and you've got a special needle.

00:31:49Mm-hm.

00:31:50Are you still with me?

00:31:51I am.

00:31:52Yeah, yeah, yeah.

00:31:53Do I look like I've seen some?

00:31:54A little bit.

00:31:56Other people are wild swimming in Shetland.

00:31:59The rest of the crew are wild swimming and paddle boarding

00:32:01and I'm sitting there watching through crime felting.

00:32:04Anyway, yes, I made a nice little Scottish Highland scene when I was there.

00:32:09When you first said that was what you were doing,

00:32:11I pictured the old fuzzy felt.

00:32:13Yes.

00:32:14Exactly.

00:32:15They're making a fuzzy felt picture.

00:32:17I was like, okay.

00:32:18Yeah, no.

00:32:19Very therapeutic.

00:32:20Yeah, it was one of these sort of therapeutic activities.

00:32:23Yeah.

00:32:24Some people were knitting.

00:32:25There are a few of the crew that were knitting and, yes.

00:32:27Okay.

00:32:28Sounds 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.

00:32:38Okay.

00:32:39There's a great deal of camaraderie.

00:32:40Quite often there's a bit of fancy dress going on.

00:32:42We have themed fancy dress nights.

00:32:43Oh, yeah.

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, I 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.

00:32:59They 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.

00:33:05But we always just say that, well, 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, yeah.

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?

00:33:17Well, not 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?

00:33:24No, 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

00:33:35modern building.

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

00:33:39OK.

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

00:33:42Right, I will.

00:33:43OK.

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

00:33:46A bit more tomato, let's get some mozzarella over that,

00:33:50and then that gets baked.

00:33:52Matt, that looks gorgeous.

00:33:53It looks amazing.

00:33:54It really does.

00:33:55Is that a compliment?

00:33:56Mm-hmm.

00:33:57It was a mistake, I'm sorry.

00:33:58I can't believe you can concentrate on that while I was

00:34:00whittering in your ear about fancy dress and feltering.

00:34:03I'm upset, I got the police station and the morgue mixed up.

00:34:08Right, so let's get that in there.

00:34:10Ashley, 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

00:34:22down, don't you, or do you, like, you know, do you kind of

00:34:26live and breathe it for the time you're on Shetland,

00:34:28or 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 out there,

00:34:37I do go down a little bit of a rabbit warren,

00:34:40and I do kind of end up finding myself gravitating towards

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

00:34:47Yeah, yeah.

00:34:48You know, true crime shows and things like that,

00:34:52but I do tend to switch off a little bit

00:34:54and watch a bit of reality television without guilt, I hear.

00:34:57Yeah, quite right, too.

00:34:58Yes, yes.

00:34:59A bit heavy otherwise, wouldn't it?

00:35:00Oh, aye, yes.

00:35:01All that murder.

00:35:02Sorry.

00:35:03Right, that's very hot.

00:35:04All that what?

00:35:05Murder.

00:35:08That would end in the oven for about, sort of, 30 minutes or so,

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

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

00:35:13That's OK.

00:35:14You tell me that.

00:35:15How will I be rounding off today's show?

00:35:16Will it be Ashley's Food Heaven?

00:35:17A winter warming casserole?

00:35:18If so, I'm going to slow cook venison shoulder in some port

00:35:21and some wine until it's melted in the mouth tender.

00:35:23I'm going to serve it with some butter glazed carrots,

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

00:35:28Or her idea of food hell, which, frankly, is a lot of people's heaven.

00:35:32Whibs and...

00:35:33Whibs?

00:35:34Ribs?

00:35:36If so, I'm going to make spicy Korean sauce,

00:35:39which I'll slather over pork ribs and chicken wings

00:35:42and I'm going to serve with a fiery bok choy and cucumber salad.

00:35:45Stay tuned to see how she'll detect her own fate.

00:35:48How's that?

00:35:49Really good.

00:35:50Nice, not oily.

00:35:51No, not at all.

00:35:52Not spongy.

00:35:53No, it's really lovely.

00:35:54Good.

00:35:55You're welcome.

00:35:56Let's head outdoors now with Hairy Bikers

00:35:58and they're going back to basics

00:35:59with a couple of wood-fired treats in the forest.

00:36:11We're borrowing Chris's outdoor kitchen

00:36:13to cook up an epic woodland feast.

00:36:16A root vegetable tray bake with sage and onion stuffing balls.

00:36:21And a three cheese, tear and share on the side.

00:36:25It's an old cliche, but for me, Kingy,

00:36:28wood-fired ovens means bread.

00:36:30Mmm.

00:36:31She would do a smoked cheese tearing and sharing.

00:36:34I'm going to do some roasted veggies as well.

00:36:38Starting off with the stars of the show, the veggies.

00:36:41We're using carrot, celeriac and beetroot cut into wedges.

00:36:46For my cheesy dough balls, I'm using my tried and tested pizza dough.

00:36:52Do you know what's my classic go-to lockdown white bread pizza recipe?

00:36:57500 grams of flour, 300 ml of water, one of sugar, two of yeast and three of olive oil.

00:37:04Perfect.

00:37:06Knead the dough until it's smooth, soft and springy.

00:37:10Simple.

00:37:11Nice, eh?

00:37:13It's important to cook the beetroots separately

00:37:16to avoid the colour bleeding into the other vegetables.

00:37:19I've got the celeriac and the carrots in one, beetroot in the other, cover it in salt,

00:37:23a bit of oil.

00:37:25And a few sprigs of thyme for good measure.

00:37:28When the pizza dough is ready, brush with oil.

00:37:32I'm going to use the old shower cap routine, Kingy, to leaven it.

00:37:35It's brilliant, isn't it?

00:37:36Keeps the dust out, keeps the heat in.

00:37:38I'm just going to put that by the pot belly to double in size.

00:37:40Lovely.

00:37:41The veggies are almost ready for the oven, but first off, a little top tip when you're

00:37:46roasting vegetables in a wood-fired oven, you just need a little bit of water in the

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

00:37:54Into the oven for 20 minutes.

00:37:56From one bowl to another, I'm finally cutting a large onion for me stuffing balls.

00:38:02What's your favourite stuffing?

00:38:04You know what, dude? I think probably sage and onion.

00:38:06Yeah, mine is too.

00:38:07It's old, it's predictable, but it's great, isn't it?

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

00:38:12I'll just turn the gas up.

00:38:14Well, go on then.

00:38:19When the onions are nice and translucent, add a teaspoon of dried sage and some lemon zest.

00:38:24Take off the heat and allow to cool.

00:38:28To that, I'll add me breadcrumbs.

00:38:31And an egg.

00:38:32And then, they're ready to roll.

00:38:34While the veggies are still cooking, slice two red onions.

00:38:40Add them to the roasting tin and cook for a further 20 mins.

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

00:38:48And it's ready to be turned into a magnificent, cheesy dough, bowl, tear and share.

00:38:53I've got some, like, smoked mozzarella, some smoked cheddar and parmesan.

00:38:56Yeah.

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

00:39:02And I'm going to make, like, little walnut-sized balls, like a kid would do.

00:39:05Nice, yeah.

00:39:06And put each one at the centre of your bread roll.

00:39:08Perfect.

00:39:09So, when you tear one off, you've got, like, this three cheese melted centre.

00:39:12Lush.

00:39:13Yeah, it's dirty, but nice.

00:39:15Yeah, absolutely.

00:39:16You know, whenever you make cheese bread, I'm always surprised how much cheese you need

00:39:19to put in.

00:39:20Right, Kingy.

00:39:21Knock back, roll out and cheese up.

00:39:24Right.

00:39:25Add the cheese to your dough and roll.

00:39:27Repeat the process till all the balls are rolled, placing them into your pan.

00:39:32And finish with an egg wash.

00:39:34I mean, these balls are going to swell up, they're going to join one another.

00:39:37So, it's a proper three cheese tear-and-shave fantasy wood-fired bread.

00:39:42Sold that one, haven't I?

00:39:43Definitely.

00:39:44I'm there, dude, I'm there.

00:39:46Add a sprinkle of parmesan and ash salt before putting away for a final rise.

00:39:51We're using that mouth-watering cider to start the base of our Moorish gravy.

00:39:57So, dude, I've got 150ml of veggie stock.

00:40:01Yep.

00:40:02I'm going to use 150ml of that fantastic, fantastic apple cider.

00:40:06Marmy mate.

00:40:09One teaspoon.

00:40:10Yeast extract.

00:40:12A teaspoon of Dijon mustard.

00:40:15And a spoonful of elderberry sauce.

00:40:18Stir to combine and warm it through in a hot pan to activate the yeast.

00:40:23Add the beetroot to the other vegetables.

00:40:26And once warmed, pour the sauce over the roasting tray, along with a tin of cannellini beans.

00:40:35There we go.

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

00:40:38Oh, God, that's looking great.

00:40:39Isn't it?

00:40:40Right.

00:40:41Absolutely.

00:40:42Dispense my creatures.

00:40:43Absolutely.

00:40:44Place the stuffing balls evenly across the roasting tin and bake for 20 more minutes.

00:40:49I want them to go a bit crispy as well on the top.

00:40:51Oh, yeah.

00:40:52To most, innit?

00:40:53With the veggie tray bake coming along nicely.

00:40:55Right.

00:40:56My three cheese dough balls are also ready for the oven.

00:41:00Put the bung on.

00:41:02I'm slicing and seasoning our foraged ink-capped mushrooms as a final flourish.

00:41:09Oh, stuffing balls are colouring up a treat.

00:41:11Thanks, honey.

00:41:12Yeah.

00:41:14I'm going to keep the integrity of those if I can.

00:41:17They look quite spectacular, don't they?

00:41:20Back in the oven for a final five minutes to toast off those wonderful mushrooms.

00:41:28And we're ready to serve up a smoky root vegetable tray bake with sage and onion stuffing balls.

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

00:41:38Whoa.

00:41:39There you go.

00:41:40Look at this.

00:41:44When we're doing vegetarian food, we wanted to have, like, the garnish-y bits, the gravy bits.

00:41:48It makes a big difference with veggie food, doesn't it?

00:41:50That 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?

00:41:56Yeah, yeah.

00:41:57I'm coming again, I'm coming again.

00:41:58Look, we're in the north.

00:41:59It's big portions, innit?

00:42:00Hey.

00:42:01Look at that mushroom on there.

00:42:02Yeah, we went out foraging.

00:42:03Don't eat any of the ones that Dave found.

00:42:08Oh, guys, this is gorgeous.

00:42:10The flavour in this gravy's really good.

00:42:12There's a cider in that.

00:42:13Yorkshire cider.

00:42:14Oh, right.

00:42:15And 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, eating veggies 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, they sort of balance the other earthy flavours you've got.

00:42:36Mmm.

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

00:42:45Anyway, 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, or 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 Will decide her fate using her powers of detection.

00:43:03Right, Anna, shall we get on with this?

00:43:04Right.

00:43:05I'm going to get the spuds in the oven.

00:43:06You 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.

00:43:13You like everything small, don't you?

00:43:16I like everything even in size, so just do that, Matt.

00:43:22And then I'm going to wrap my fish.

00:43:25So I think this is a brilliant way of kind of making minimum amount of mess and maximum amount of flavour.

00:43:34So I'm going to burn some butter and then I'm going to place my fish in this kind of piece of greaseproof paper and bake it in the oven.

00:43:44OK.

00:43:45I think it's a really good way of dealing with fish.

00:43:49And do you use seaweed a lot in your cooking?

00:43:52Yes, of course I do.

00:43:53I mean seaweed is so nutritional.

00:43:55I don't know why we stopped using it.

00:43:57It's another kind of vegetable that you can forage for free, you know.

00:44:01Maybe not perhaps as much this time of year because it's very cold.

00:44:05But when it comes to the kind of spring, summer months, it's good.

00:44:09And that's why today I'm using a bit of dried dulce in it.

00:44:12OK.

00:44:13OK.

00:44:14Where do you get yours from?

00:44:16Is it the sort of thing that you get foragers?

00:44:18Yes, so I would buy it from seafood foragers, particularly in south and north of Ireland.

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

00:44:29Are you not eating seafood like it?

00:44:30Yes, you absolutely can.

00:44:32Yeah, no, you can.

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

00:44:39What is your...

00:44:40Is it this dulce?

00:44:41This is dulce, but my favourite is definitely peppered dulce.

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

00:44:45OK.

00:44:46So once your butter is kind of almost kind of turning a nut brown colour, that's when you're

00:44:52going to want to pour it on top of your fish.

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

00:45:00my mash in now in a second.

00:45:02Right.

00:45:03So yes, this kind of nut brown colour.

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

00:45:07Tom cam.

00:45:08There you go.

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

00:45:11OK, 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, but it does help flavour-wise

00:45:19with the garlic and I put a little bit of zest.

00:45:22Can you smell that, Matt, already?

00:45:23Very nice.

00:45:24The smell of brine butter is just amazing, isn't it?

00:45:26Oh, just...

00:45:27In any way you cook it, it's just brilliant.

00:45:29Whether it's fish or meat or chicken or even just whipping it up after it's cooled down

00:45:33to have with bread, it's just amazing.

00:45:34Absolutely.

00:45:35And I feel like it was a real, like, chef trick that we knew for years and we didn't necessarily

00:45:40share.

00:45:41So I think it's quite nice that it's kind of reaching, you know, civilians.

00:45:47So I start twisting the paper from the corner and twist it all the way around.

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

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

00:46:02And what that does is that essentially it creates this wonderful little pouch that will

00:46:05keep in all of the flavour and the juices.

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

00:46:16Uh-huh.

00:46:17And then I'm just going to move on to my little spudaroos.

00:46:20Right.

00:46:21So talk us through the perfect mash.

00:46:23So perfect mash is a thing I could talk about all day long.

00:46:28Well, give us about a minute on it.

00:46:30OK.

00:46:31I baked the potatoes and the reason being is that I feel the type of potato that is

00:46:37best for mash is a floury potato.

00:46:40A very floury potato.

00:46:42So that would be like Cares Pink is a great one.

00:46:45King Edward is another good one.

00:46:46And very often with those kind of potatoes, they 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, just squeeze it out.

00:47:00So they explode in the water and 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, it was approximately let's

00:47:14say 600 grams of potato and you get about 300 grams of flesh out of that.

00:47:19OK.

00:47:20I've got about 50 grams of butter in here and I only do butter-based mash.

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

00:47:28Why not?

00:47:29Because 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...

00:47:36I don't not like cream-based mash.

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

00:47:42I love cream for specific things, but for this, it's no.

00:47:45OK.

00:47:46So then, if you can see the mash now, Matt...

00:47:48Is this how you do it in the restaurant?

00:47:49This is how I do it in the restaurant.

00:47:50What do you do with these?

00:47:51Oh, they are staff food.

00:47:53They are staff food.

00:47:54They go for staff food.

00:47:55Oh, the ultimate chef's treat.

00:47:56Get their butter, spit it in, bit of salt, squeeze it together.

00:47:59It's really true.

00:48:00Ripping down your chin.

00:48:01Great fiber.

00:48:02You're excited about the old...

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

00:48:04I love making...

00:48:05More than I expected.

00:48:06So, right, attention.

00:48:07Sorry.

00:48:08Right, so, what you're looking for is that when you're adding the butter,

00:48:11that it almost looks like it'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...

00:48:26Starch.

00:48:27Lump.

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

00:48:38suck up the liquid really quick and it just keeps kind of taking the liquid

00:48:43and 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, I think...

00:48:56Oh, yes.

00:48:57I think you get a much purer taste.

00:48:58Exactly.

00:48:59It's the mouthfeel.

00:49:00Mm-hm.

00:49:01And it's...

00:49:02It's about a specific flavour that you get from butter.

00:49:05And it's light.

00:49:06It's not heavy.

00:49:07Do you use Irish butter?

00:49:08I 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?

00:49:14Thanks.

00:49:15We have similar climates.

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

00:49:18I was just going to ask, you used a sort of press for the potato

00:49:21rather than a masher.

00:49:23Yes.

00:49:24But why?

00:49:25Mashers for me.

00:49:27Big no-no.

00:49:28They...

00:49:29Well, they are very...

00:49:30Unless you've got the most perfect potato with the perfect time of year,

00:49:34they very often will give you kind of lumps.

00:49:37So, yeah.

00:49:38Let 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...

00:49:52And then you open them up for me and...

00:49:54Is that a potato ricer that you used?

00:49:56Is that right?

00:49:57Say again?

00:49:58Yes, it was a ricer.

00:49:59That's correct, yes.

00:50:00But if you don't have a ricer...

00:50:01You know, like a sieve, like a regular sieve that you have at home.

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

00:50:09Yeah, all the juicy looses in there.

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

00:50:13I think somebody should remove this man from the building.

00:50:16Well, I'm just...

00:50:17I'm asking for the general public.

00:50:18No.

00:50:19You know, like...

00:50:20Civilians!

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

00:50:23All the civilians watching this show right 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 how he makes it?

00:50:32Your father-in-law is she?

00:50:33Yeah.

00:50:34I'm asking for her father-in-law.

00:50:35No, I don't agree with her.

00:50:36But he also insists on drinking wine if it's corked.

00:50:39Because he doesn't like waste.

00:50:40So, you know.

00:50:41What?

00:50:42Just saying.

00:50:43Yeah, yeah, honestly.

00:50:44Blended potatoes and corked.

00:50:45Really?

00:50:46Yeah.

00:50:47Wow, what a treat it must be to go over.

00:50:50That's fine, recently.

00:50:52Because we just give him all the cork pie and he's fighting with that.

00:50:55Corks really?

00:50:56Yeah.

00:50:57Nice.

00:50:58Right.

00:50:59Right.

00:51:00So, I'm just removing the skin.

00:51:01Yes, I am.

00:51:02Good.

00:51:03Just removing the skin.

00:51:04Mm-hmm.

00:51:05And then I put a little sprinkle of salt on top.

00:51:07And then I'm just going to place that on my plate.

00:51:10There you go.

00:51:11Yes.

00:51:12Like an on papillot with the fish.

00:51:14That's exactly...

00:51:15Yeah, on papillot.

00:51:16Like with the...

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.4 slash Saturday Kitchen.

00:51:27Or scan the QR code below and it'll take you straight to this recipe.

00:51:30Can I have a little bit more lemon zest in there, please?

00:51:32Certainly.

00:51:35Now.

00:51:36And if you wanted to, you could just serve that parcel at the table now and just kind of rip it open and they can get it out themselves?

00:51:42Absolutely.

00:51:43I think that is, you can also have, also, you could have like, you know, like a boiled baby potato sliced up in the bottom.

00:51:49You could have a whole meal inside it.

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 year long.

00:51:59I think that this is an old school method of cooking dinner that we stopped doing.

00:52:06So 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.

00:52:13Just because it, nothing, it keeps the mess away, all 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.

00:52:30I 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, hang on.

00:52:41Lovely seaweed.

00:52:42Yes, yes.

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 baths and a nice olive salsa on top.

00:52:52Nice.

00:52:57That looks delicious.

00:52:58Right.

00:52:59OK.

00:53:00Let's go.

00:53:01There you go.

00:53:02Tuck into that, guys.

00:53:04Oh, I can't move.

00:53:05Oh, thank you.

00:53:06Right, what have we got?

00:53:07Helen?

00:53:08So we have got, for this, we have got, the grape is called Bacchus and...

00:53:13God of wine.

00:53:14The, what say, again?

00:53:16The God of wine.

00:53:17Oh, look at you!

00:53:19I mean, suddenly...

00:53:20Latin GCC.

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.

00:53:28One thing of when he went to school, they did Latin.

00:53:32Like, how long ago was that?

00:53:34OK.

00:53:35OK.

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.

00:53:49Do you think it's delicious?

00:53:50It is delicious.

00:53:51I think it'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.

00:53:58So, this is new, fairly new in the co-op in their irresistible range.

00:54:02It is irresistible.

00:54:03Made by Balfour in Kent.

00:54:05It's so good, exactly.

00:54:06Because with this dish, obviously some freshness, but with the mash in there too, you need something that almost has got that very slight creaminess to it.

00:54:14Oh, yeah.

00:54:15It's so delicious.

00:54:16And what it really picks up is the kind of dressing that's on top of the fish.

00:54:20So, even if you had like a tomato salsa with the shallot in it, I can really feel that it pairs so well with it.

00:54:26Excellent.

00:54:27Oh, I'm glad you like it.

00:54:28You know what you're doing.

00:54:29Thank you very much.

00:54:31How is the food?

00:54:32Amazing.

00:54:33The mash is just sublime.

00:54:36I'm just trying to slow down.

00:54:37I'm going to finish it too quickly.

00:54:38OK.

00:54:39That's a good thing, right?

00:54:40It's a very, very good thing.

00:54:41It's a very good thing.

00:54:42Salsa, it's all good.

00:54:43Well done.

00:54:44Thank you very much.

00:54:45Right, let's head to France now with Marcus Waring and he's at a family-run restaurant that fuses provincial produce with global cuisines.

00:54:53I'm off to a family-run restaurant in the heart of St. Remy that breaks with traditional French cuisine while keeping local provincial produce front and centre.

00:55:10Chef Jana and daughter Fiona have created a dining experience that celebrates different food 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 Lebanese menu.

00:55:26Bonjour.

00:55:27Bonjour.

00:55:28Enchanté.

00:55:29I love this restaurant.

00:55:30It's unique.

00:55:31Wow.

00:55:32Yes.

00:55:33It's inspired for travel.

00:55:34She 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 France, 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.

00:56:00But there 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 Jana transforms a simple ingredient like this.

00:56:13Oh, la, la.

00:56:15I'm sure you recognise it.

00:56:16Can you show me how you make one of your dishes?

00:56:19Because I really am excited about seeing what you're doing.

00:56:22OK.

00:56:23All right.

00:56:24Let's go.

00:56:25All right.

00:56:26All right.

00:56:27All right.

00:56:28Janna is going to show me how to make labneh, a Middle Eastern strained yoghurt.

00:56:33But using goat's cheese in the base is her own twist on tradition.

00:56:37Oh, yeah.

00:56:38So I get the feeling I've ended up here in front of the board means I've got some jobs to do.

00:56:43Oh, yes.

00:56:44You've set this station up very well.

00:56:47So, right, give me a job.

00:56:48What can I do?

00:56:49Peeling garlic.

00:56:50I do.

00:56:51Peeling garlic.

00:56:52What a surprise.

00:57:01But once again, the apprentice gets it wrong.

00:57:04This much?

00:57:05Yeah.

00:57:06Yeah.

00:57:07This is like a weapon.

00:57:08It's dangerous.

00:57:09It isn't crushed garlic Janna wants.

00:57:10It's garlic cream.

00:57:11I'm doing it.

00:57:13I'm doing it.

00:57:14Thank you, Marcus.

00:57:15Cream to chef Janna's standards.

00:57:18Before 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.

00:57:40Once blended together, in goes the precious garlic cream.

00:57:46There's nothing.

00:57:49A season, a stir, and into a muslin bag to drain.

00:57:55I've got to clean the bowl out because I know she's watching me.

00:57:58Very tight, tight, 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.

00:58:08Put 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.

00:58:22Oh, wow, you can smell.

00:58:25The spices and fresh herbs like mint and rosemary are universal.

00:58:32It's how you use them that makes all the difference.

00:58:35Yeah, I seem to be doing all the work today.

00:58:38Commie chef.

00:58:40Apprentice.

00:58:41Apprentice.

00:58:42Apprentice.

00:58:43Apprentice.

00:58:44I'm not even a commie chef.

00:58:45Apprentice.

00:58:46I can't believe that.

00:58:47I'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.

00:58:57Classically 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.

00:59:07See the texture?

00:59:08Perfect.

00:59:09Right.

00:59:10It just needs a quick stir to soften.

00:59:13What's this?

00:59:14La creme fraiche.

00:59:16Excuse me.

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.

00:59:45A little bit of the mint, a little bit of parsley.

00:59:48Oui.

00:59:49Nice.

00:59:50Van Gogh.

00:59:51It's a picture.

00:59:52Oui, oui, oui.

00:59:53Chef de Van Gogh.

00:59:54Yes.

00:59:55Look at that.

00:59:56Perfect.

00:59:57I think there's only one thing we have to do now

00:59:59and that is taste.

01:00:00Yes.

01:00:01Mangez, goûtez.

01:00:04It's clean, it's fresh, it's well-balanced.

01:00:08Superb.

01:00:09Oh, merci.

01:00:10I think it's delicious.

01:00:11I really do.

01:00:12With her twist on Provencelle produce,

01:00:16Jana really knows how to beat her fellow locals

01:00:19at their own game.

01:00:26Thanks for that, Marcus.

01:00:27Right, Andrew, we're turning up the heat here, literally.

01:00:30Let's do it.

01:00:31Let's do it.

01:00:32What is it?

01:00:331,000 chilli chicken.

01:00:34OK.

01:00:35As I said before, lots of chilli, not very much chicken.

01:00:37OK.

01:00:38And the fun of it really is about digging in, communally,

01:00:41and finding the chicken within the chilli.

01:00:43Amongst all this lot?

01:00:44Amongst all that lot.

01:00:45So you can handle the chilli?

01:00:47No, you don't eat the chilli.

01:00:49OK.

01:00:50But what I want to show is that even a dish like this,

01:00:52is seemingly so quick and so, you know, every day.

01:00:57Actually, there's some fundamental techniques

01:00:59that we need to cover in order to go through.

01:01:01And I do this every day.

01:01:02Every time we come on Saturday in the kitchen,

01:01:03I have a feeling that people forget,

01:01:04so I need to remind everyone.

01:01:05OK.

01:01:06And the same with cooking white rice.

01:01:07Don't do it in a pan, please.

01:01:09OK.

01:01:10Right, marinating chicken.

01:01:11First of all, we have our chicken.

01:01:13And I know this is going to sound really bad,

01:01:15but we will sometimes add a bit of water to it.

01:01:19OK.

01:01:20So add a bit of water.

01:01:21For what reason?

01:01:23To basically make it slightly more moist.

01:01:29Two Michelin stars, everyone.

01:01:31Two stars.

01:01:33Wow.

01:01:35But what I'm going to show you is that actually,

01:01:37when you add water, the chicken, the protein,

01:01:40any protein, has an incredible ability

01:01:42to absorb more moisture.

01:01:43Yeah.

01:01:44OK.

01:01:45So, as you agitate it, what you'll see

01:01:47is that the water is all going in.

01:01:49At which point, I will add some salt.

01:01:51Mm-hm.

01:01:52Add some salt.

01:01:53Mm-hm.

01:01:57Seasoning.

01:01:58And then I'll add a little bit of bicarb.

01:02:00Mm-hm.

01:02:01Now this is...

01:02:02Soften?

01:02:03This is basically, yeah, a tenderising agent.

01:02:04So I always say this,

01:02:05as I did a lot last time,

01:02:06different cultures use different things.

01:02:08Yeah.

01:02:09Whether it be acidity through lemon,

01:02:10or it'll be yoghurt in Indian cuisine.

01:02:12Mm-hm.

01:02:13This to me is the perfect one

01:02:14because it's very, very consistent.

01:02:15You know exactly what the pH will be.

01:02:17After you've added the bicarb,

01:02:19you're going to add some soy.

01:02:20Mm-hm.

01:02:21For flavour.

01:02:22Some Chinese rice wine.

01:02:24Like so.

01:02:25Right.

01:02:26And then you're going to just agitate it

01:02:28until 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

01:02:32with a little bit of potato starch.

01:02:34Mm-hm.

01:02:35That will create a layer around the chicken

01:02:36when we fry it.

01:02:39And then we're going to add some egg white.

01:02:42Now I'll add a second layer

01:02:43to 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,

01:02:49this is marinated.

01:02:50You will cover it in oil.

01:02:52Right.

01:02:53Preferably not really expensive olive oil, which I need.

01:02:56And then you can leave that in the fridge overnight.

01:03:00And then the bicarb is basically tenderizing.

01:03:02Right.

01:03:03Right.

01:03:04Okay.

01:03:05So you've got your chicken.

01:03:06Yep.

01:03:07Which is being marinated.

01:03:08And we're just going to bring it over here.

01:03:09Mm-hm.

01:03:10And 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.

01:03:14Like so.

01:03:15Okay.

01:03:16So just a very light coating.

01:03:17Just a very, very light coating.

01:03:18And that's what we've done there earlier.

01:03:20Exactly.

01:03:21Exactly.

01:03:22Exactly.

01:03:23And so it gets one fry?

01:03:24No, we're going to fry it one time to cook.

01:03:25Okay.

01:03:26And 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.

01:03:36Where's Uncle Ken when you need him?

01:03:42So we've got the ingredients here.

01:03:44Garlic, ginger, citron peppercorn, lots of chilli.

01:03:48Right, garlic.

01:03:49I don't know why everyone waste so much time mincing it by hand.

01:03:52You know?

01:03:53When they go like that, and then the other way.

01:03:54Just like, just get, just get, let me clean.

01:03:56Wow.

01:03:57Okay.

01:03:58Right?

01:03:59You're done, right?

01:04:01That's done, right?

01:04:02That's your garlic minced.

01:04:03Okay?

01:04:04Which we now have here.

01:04:05Okay.

01:04:06So we're good to go.

01:04:07We've got the garlic here.

01:04:08We've got the ginger here.

01:04:09Yep.

01:04:10We've got everything good to go.

01:04:11So we are ready to start using the wok.

01:04:12Okay.

01:04:13Do you want me to get on with this rice?

01:04:14Yes.

01:04:15While you do that?

01:04:16Yes.

01:04:17Right, talk us through perfect rice then.

01:04:18First of all.

01:04:19So, perfect rice is very, very subjective.

01:04:22So my perfect rice may be different to yours.

01:04:25Just nicely cooked then.

01:04:26Even nicely cooked can mean lots of different things, right?

01:04:29So I like my rice, steamed rice.

01:04:31I like it to have just a little bit of stickiness to it.

01:04:33Okay.

01:04:34But I like there to be a little bit of kind of jasmine flavour.

01:04:36Mm-hmm.

01:04:37So, some people would just cook jasmine rice.

01:04:39That would be Thai hamale rice.

01:04:40Mm-hmm.

01:04:41For this one, I prefer to mix it 50-50.

01:04:43So I've got half jasmine and half Japanese nashiki rice.

01:04:45Because Japanese nashiki rice is a little bit glutinous.

01:04:48Okay.

01:04:49So it would just hold it together.

01:04:50And when you steam it afterwards, it would just clump onto the end of your chopstick.

01:04:53Okay.

01:04:54Which is my thing, you know.

01:04:55Okay.

01:04:56What I like to do.

01:04:57Do you wash this?

01:04:58You wash it.

01:04:59You wash it until the water goes clear.

01:05:02Mm-hmm.

01:05:03And then, again, using a really high-tech piece of equipment from my mother-in-law, which

01:05:08is here.

01:05:09That old rice cooker.

01:05:10This thing here.

01:05:11Which probably costs less than a lot of pans.

01:05:14It's super efficient.

01:05:16And it's really good at somehow making you look less stupid when you've measured the

01:05:23water wrong.

01:05:24It will just fix.

01:05:25So you don't need those fancy rice cookers with all the...

01:05:28Yeah, you don't.

01:05:29You just run it out.

01:05:30Push, pour the water out.

01:05:31Yeah.

01:05:32And then when the water runs clear, you put enough water in so that when you put your

01:05:35hand flat on the rice, it goes up to your first middle knuckle.

01:05:39Right.

01:05:40But you...

01:05:41Okay, so...

01:05:42Right.

01:05:43So you do this quite a few times.

01:05:44Yeah?

01:05:45Keep on doing it until it goes clear.

01:05:46And then you do it like that?

01:05:47Yeah.

01:05:48Yeah.

01:05:49Rather than like that?

01:05:50Yeah.

01:05:51That should be in the...

01:05:52Oh, I see.

01:05:53Yeah.

01:05:54Right.

01:05:55And then...

01:05:56Okay.

01:05:57So just...

01:05:58What's so interesting is that I use the same method, and I would imagine that Matt's

01:06:03knuckles are bigger than my knuckles, but I have the same rule.

01:06:06It's kind of a magic trick.

01:06:07Yeah, and it only works in a rice cooker.

01:06:08If you try and do it in a pan, it won't work.

01:06:10Plus your hand doesn't even fit in anymore.

01:06:11Yeah.

01:06:12It doesn't even fit in.

01:06:13Yeah.

01:06:14Okay, fine.

01:06:15I've got the gist.

01:06:16So then lid on, and then...

01:06:18Put it on, and then it will just do its own thing.

01:06:20Fine.

01:06:21That's it.

01:06:22Okay.

01:06:23So now we're going to start cooking.

01:06:24We're going to hot pan.

01:06:25Yep.

01:06:26Put the ginger in.

01:06:27Again, it's very forgiving, this dish.

01:06:30You can add as much or as little as you want.

01:06:32You add the garlic.

01:06:33Mm-hmm.

01:06:34Same principle.

01:06:35You know you...

01:06:37Okay, so you've got your very fancy two Michelin-starred Chinese restaurant.

01:06:41Yes.

01:06:42Do you ever hanker after having...

01:06:43Like, you know, you see a lot of French chefs with their multiple stars.

01:06:47Do you want, like, a bistro?

01:06:50A sort of quick cook?

01:06:52Because all the food you do on here shows us the really, really good dishes that we know and love.

01:06:59Whereas your Michelin one sort of takes it a different level.

01:07:02Do you ever sort of have a desire to cook like this?

01:07:05Well, of course.

01:07:06Every day when I'm eating, right?

01:07:08But I think more importantly, it's about the fact that actually the once very unique thing about Chinese cuisine...

01:07:13Why are you trying all the ingredients?

01:07:15It's actually from the very top, or perceived to be fine dining, all the way down to very kind of street food.

01:07:22Yeah.

01:07:23Actually, the principles are very much the same.

01:07:24Okay.

01:07:25So it's not like a different cuisine altogether.

01:07:26It's just a lot in the presentation.

01:07:28Yeah.

01:07:29The finesse.

01:07:30Yeah.

01:07:31Plus, I'm now a YouTuber, you see.

01:07:32Yes!

01:07:33I've noticed.

01:07:34And do you know what?

01:07:35I've watched them.

01:07:36They're very, very good.

01:07:37And you're very, very funny on it.

01:07:39Oh, I don't know.

01:07:40Because you've got that kind of...

01:07:42Very relaxed way.

01:07:43I thought you were about to say funny face, didn't you?

01:07:44Very really.

01:07:45I thought you were about to say funny face.

01:07:46You were about to say funny face.

01:07:47I heard you laugh.

01:07:50So we're going to put the chicken in.

01:07:52Okay.

01:07:53And I don't know if you can smell the citron pepper from there.

01:07:57Tell us about this amount of chili.

01:08:00Because I've had dishes like this.

01:08:02And you'll have sea bass floating in a whole oily slick of chilies.

01:08:08Yeah, absolutely.

01:08:09I think, you know, eating in different cultures means different things, right?

01:08:14So I think when you're eating like this in China, it's more than just the idea of a combination of flavours.

01:08:21It's an activity.

01:08:22It's a pastime.

01:08:23It's the idea that you're sitting around and you're looking for the chicken.

01:08:30You're looking for the chicken.

01:08:32You're chatting.

01:08:33Right.

01:08:34You know, you're having a drink together.

01:08:35It's all part and parcel of the whole experience.

01:08:37Okay.

01:08:38So we've had the marinated chicken, which we marinated overnight.

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.

01:08:46And then we've added it to the garlic, the ginger, the chili.

01:08:49And then we're seasoning up.

01:08:50Great.

01:08:51And we're ready to go.

01:08:52Lovely.

01:08:53So we're going to...

01:08:54We're going to plate it up.

01:08:57That was really quick.

01:08:59That is super quick.

01:09:00But then again, it's all in the preparation, right?

01:09:03Even with dim sum, it's all in the preparation.

01:09:05The cooking is three minutes when you make dim sum.

01:09:07And the actual cooking, the actual preparation takes about two days.

01:09:10Yeah.

01:09:11It's all in...

01:09:12Anything else going on here?

01:09:13Yeah.

01:09:14We're going to just top it up with a little bit of sesame oil.

01:09:17Okay.

01:09:18Just to finish it.

01:09:22There's your two-star right there.

01:09:24Oh, exactly.

01:09:26Your face.

01:09:27Your face.

01:09:31Everything else.

01:09:32I hope Michelin will watch it.

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.

01:09:45What is it?

01:09:46Thousand chili chicken.

01:09:47Yeah.

01:09:48With some really beautiful steamed rice.

01:09:50Nice.

01:09:51Okay.

01:09:52Right.

01:09:53Richard, do you want to dig that up?

01:09:54Yes.

01:09:55Yes, I do.

01:09:56There you go.

01:09:57Rice.

01:09:58I love that.

01:09:59So, bubbles, Hells?

01:10:00I have to say there was only one way to go with this recipe.

01:10:04It had to be bubbles.

01:10:05Because when you've got heat like this in a dish, you just really want something that

01:10:17is going to be refreshing.

01:10:18If you throw a wine at this with lots of flavour, they're just going to have a massive fight.

01:10:23So, let's just assume that the chicken and the chilies have won in this case.

01:10:28And what our wine is doing is just being really refreshing and light and lovely.

01:10:33This is a Cremant de Bourgogne from Majestic called Moyard Thomas.

01:10:38And so, Cremant is made in the same way as Champagne.

01:10:41So, it's fermented in the bottle, but it's from regions other than Champagne.

01:10:45But 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,

01:10:55two of the same grapes in Champagne, and the region is fairly close as well.

01:10:59Some of the others, you know, are much further south.

01:11:01So, this one has got that same kind of...

01:11:04There is a bit of creaminess on there.

01:11:06There's some Gamay in here too, actually, because of Cremant de Bourgogne.

01:11:09But it's got the fizz and the toast, and that's what you want.

01:11:12And this is £15.

01:11:14Very good. It's a really smart one.

01:11:16It's a really smart one. It's so good. Yeah, so good.

01:11:18It's delicious. Yeah, good.

01:11:20It's really good. This is amazing.

01:11:22Oh, thank you. Really delicious. How was that, Ash?

01:11:24Mm. Amazing.

01:11:26Mm. What's so interesting, though, is the outside,

01:11:28it's got a really nice crispiness, but it really is juicy and soft.

01:11:32It is, yeah. In the centre, it's that perfect balance of textures.

01:11:36It's so good. I really like those chillies.

01:11:38Munching into those chillies every now and again.

01:11:40Don't eat all the chillies. Mm.

01:11:42They're so good.

01:11:43Should you not be eating the chillies?

01:11:45Traditionally, no. No. Traditionally, part of the game was looking for the chicken.

01:11:49Yeah, because you 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,

01:11:56you just get this whiff of, like, citron pepper with the chilli,

01:11:59which is, we call it a mala sensation.

01:12:01And if you eat too much of it, it has a numbing sensation,

01:12:04so you'll start dribbling down the side of your face.

01:12:06LAUGHTER

01:12:08Old age.

01:12:09Right, we're going to soon find out, isn't it, Lof?

01:12:11We're going to soon find out with Ashley's tucking into her food,

01:12:14having a food hell, but first, let's head round to Nigella's

01:12:16for an indulgent chocolate treat.

01:12:18LAUGHTER

01:12:27This 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, plain flour,

01:12:40and enough sugar to balance the immense amount of bitter cocoa

01:12:44that comes after.

01:12:57On top of that, baking powder and bicarb,

01:13:01without which the cake will not rise enough.

01:13:07And last, going to the dry ingredients, is fine licorice powder.

01:13:11Enough to give a pronounced hit,

01:13:13but trust me, the effect is oh so subtle.

01:13:16Then the wet ingredients, just three.

01:13:28First milk, you can use semi-skimmed, but I use almond milk,

01:13:32not least because then it's a dairy-free cake for those who want it so.

01:13:36Next, some sunflower oil, and then eggs.

01:13:49And once combined, they can be added to the dry ingredients.

01:14:01This is when the magic happens.

01:14:05The pale speckled flour is transformed into a glistening rich mahogany paste.

01:14:10And this becomes a glossy batter, thanks to the addition of some water from a recently boiled kettle.

01:14:26I whisk this in swiftly,

01:14:32then pour the smooth chocolatey batter into two lined and greased sandwich tins.

01:14:40And don't even think of using loose bottom ones, or the batter will escape.

01:14:44These need about 25 minutes in a moderate oven, then let them cool.

01:14:59You're welcome.

01:15:03We'll see you.

01:15:04We'll see you later.

01:15:25My cakes have been waiting so patiently to be iced.

01:15:28and I'm happy to oblige.

01:15:30So I'm starting with a whisper of licorice.

01:15:36Just to dissolve that, a bit of hot water.

01:15:45Oh, and now I have some information to impart.

01:15:48I'm going to show you my magic trick.

01:15:52I take this, I put a bit of oil in it.

01:15:54Let's brush it.

01:16:01And, because I'm using golden syrup, it won't stick.

01:16:06This is good for honey, treacle, anything like this.

01:16:11And now I will perform said magic trick.

01:16:16All comes out.

01:16:18And while this comes to a bubble, I'm going to top my chocolate,

01:16:28the last and very important ingredient in the icing.

01:16:36This chocolate is good and dark,

01:16:38a bitter hit against the ambrosial sweetness of the golden syrup.

01:16:42So, heat off, this is crucial.

01:16:48The rubble tumbles in.

01:16:54And I just need to swirl the pan.

01:16:58It's not very demanding work.

01:17:01So that the chocolate is submerged

01:17:03and I can get on with filling the cake.

01:17:05The cakes will look quite flat at this stage.

01:17:09They're meant to.

01:17:11Now, one cake down here.

01:17:14It's only right that the filling for this cake

01:17:16should be blackcurrant jam.

01:17:20Oh, I love its malevolent glint.

01:17:23And the sharpness of the jam

01:17:33is just what you need to punctuate

01:17:37that rather sort of husky, licorice quality.

01:17:44And now, lid on.

01:17:45And it's ready to receive

01:17:53a swathe of glossy chocolate.

01:17:58Whisk it on.

01:18:06Needs a bit of coaxing.

01:18:08Shy.

01:18:09I'm not an eat freak.

01:18:16And I love it

01:18:17when the chocolate drips down the edges.

01:18:25Blackcurrants can be quite hard to find,

01:18:27although you can sometimes get them frozen.

01:18:29However, I have been known

01:18:31to scrummage about

01:18:33a frozen packet of mixed berries

01:18:35just to get the blackcurrants for this.

01:18:39It's not the most exciting work,

01:18:43but it's worth it.

01:18:57Thanks, Nigella.

01:18:58Right, it's time to find out

01:18:59whether it's food heaven

01:19:00or food hell for Ashley.

01:19:01So, heaven was like a stewy,

01:19:04wintery, venison-y thing with veg.

01:19:07Hell was wings, ribs.

01:19:10But with Korean sores.

01:19:11So, you like that.

01:19:12So, I'm being like,

01:19:13yeah, where we go?

01:19:14Right, which could it be?

01:19:16So, Ashley,

01:19:17a culinary crime

01:19:18is about to be committed.

01:19:19There are two suspects.

01:19:20This mob there

01:19:22in front of us.

01:19:24Should Helen be known

01:19:25as the Hampshire Hacker

01:19:26or Richard be renamed

01:19:28as Bainbridge the Butcher?

01:19:29One of them

01:19:31is going to commit

01:19:32a major fraud.

01:19:33They've both got a board

01:19:35and they're both going

01:19:36to tell you

01:19:37they have heaven

01:19:37in their hands

01:19:38but can you detect

01:19:39who's telling the truth?

01:19:41You two,

01:19:41look at what you've got.

01:19:43Look on your cards,

01:19:44see what you've got.

01:19:45Helen McGinn,

01:19:46you're going to be useless.

01:19:47I think you are all ready.

01:19:51So, Ashley,

01:19:52you have to use

01:19:52your fine-tuned detective skills

01:19:55to question these two idiots

01:19:57and see who...

01:19:59Is that Latin?

01:20:02Suspects, I mean.

01:20:04And decides your fate.

01:20:06So, Ashley,

01:20:07would you ask some questions?

01:20:08OK, also,

01:20:09Ashley's gone,

01:20:10smiles gone,

01:20:11called us in the room.

01:20:11Oh!

01:20:13OK.

01:20:14Oh, yeah.

01:20:14OK, number one,

01:20:15where were you last night?

01:20:17His restaurant.

01:20:18Really?

01:20:20His restaurant?

01:20:21Yeah, yeah, yeah.

01:20:21Can you vote?

01:20:22Was he there?

01:20:23Yes.

01:20:24You saw him?

01:20:25Yes.

01:20:27Right.

01:20:28Number two,

01:20:29where were you?

01:20:29At home.

01:20:34At home?

01:20:35Yes.

01:20:35You didn't go out?

01:20:36No.

01:20:36OK, we're going to get

01:20:37straight to the point.

01:20:39Have you got heaven,

01:20:40number one?

01:20:41Well, I wouldn't lie to you,

01:20:42would I?

01:20:43Of course I have.

01:20:44Number two?

01:20:45Yes.

01:20:47Do you?

01:20:49So rubbish.

01:20:51Number two.

01:20:51Yes.

01:20:53Is this funny?

01:20:56You've got heaven in your hands.

01:20:57Yep.

01:20:58Yep.

01:20:58No, I don't think so.

01:21:00I think it's you,

01:21:01number one.

01:21:01I think you have heaven.

01:21:04Oh!

01:21:06So good.

01:21:08Right, you chose what you got.

01:21:09You're kind of good.

01:21:11I only got one GCSE in it.

01:21:12You're kidding me.

01:21:13Yeah, yeah, yeah.

01:21:14That was about, I'm quite,

01:21:16right, thank you for that.

01:21:18Yeah, I can't wait.

01:21:19That was quite terrible by you.

01:21:19I know, I know, I know,

01:21:20let's just not talk about it.

01:21:21Predictably rubbish.

01:21:22Go back to the safe zone.

01:21:23Right.

01:21:25Do you want to do some veg?

01:21:26Yes.

01:21:26OK, then I'll just have your way.

01:21:28Oh, yeah, thank you very much.

01:21:29Did you bring it back now?

01:21:30Er, where have we got?

01:21:31Right, here's the veg.

01:21:32So, tell us about this,

01:21:34this wintry stew affair.

01:21:37Why, just this time of year?

01:21:39Yeah.

01:21:40Is this something you would do?

01:21:41I think it's when it's cold outside,

01:21:43you want a kind of a hearty stew.

01:21:45Mm-hmm.

01:21:45I think, like I said earlier on,

01:21:48I quite often see a deer on the road

01:21:50and I think, oh, what a waste.

01:21:52Well, you know it, that's right, can't you?

01:21:54If you see one of the roads,

01:21:55you can pick it up.

01:21:56Apparently, so I haven't done that

01:21:57on the school run.

01:21:58Yes.

01:21:59Well, actually.

01:22:00Yeah, and it also feels kind of quite exotic

01:22:03to be having venison, actually.

01:22:04It's not something that I would have every day,

01:22:06so it's a little bit special as well, I think.

01:22:09But you were a vegetarian for 20 years.

01:22:1320 years, actually.

01:22:14Well, I was a pescaterian, eh?

01:22:15OK.

01:22:16I ate a lot of fish,

01:22:17but venison was actually the first piece of meat

01:22:19that I had when I went back to eating meat.

01:22:22And what suddenly changed things?

01:22:25I think when I had my son,

01:22:27I was eating some sort of processed vegetarian tofurkey

01:22:33or something like that.

01:22:35OK.

01:22:36Some weird meatless thing.

01:22:37Right.

01:22:38And I looked and it didn't seem to have anything

01:22:41that resembled food in it.

01:22:42And I just thought,

01:22:43if I can go back to something that's...

01:22:45It's just honest and well-sourced.

01:22:48OK.

01:22:49That makes sense.

01:22:50Because a lot of...

01:22:51I find that,

01:22:52and I'm sure I'll get shot down for this,

01:22:54but I find a lot of vegan food

01:22:57can be heavily processed.

01:22:59Yeah.

01:23:00Vegetarian, different ballgame.

01:23:01Yeah.

01:23:02You can eat very, very well as a vegetarian.

01:23:04I've not had much to do with vegan food,

01:23:06to be honest, actually.

01:23:07I don't think I quite know what to do with that, really.

01:23:09No, I don't.

01:23:11Right, anyway,

01:23:11so we're going to cut out the venison,

01:23:13pad it dry,

01:23:14which I didn't do.

01:23:16That's been marinated in port and red wine

01:23:18overnight with the veg.

01:23:20So then we're going to use all that

01:23:21and cook it in the stock

01:23:23and the port and the red wine.

01:23:26All right, let's get...

01:23:27So you spend a lot longer than I am over it.

01:23:31So how long would you cook that for?

01:23:33Oh, probably about...

01:23:35going on two hours,

01:23:37something like that.

01:23:37Yeah.

01:23:37And then in with that.

01:23:39Now you bring that up to a simmer,

01:23:43reduce it down by a half

01:23:45and then you would add the stock.

01:23:48And then right at the end,

01:23:49I'm going to add some chestnuts into it.

01:23:53And the chestnuts will just sort of slowly break apart.

01:23:57Helz, what are you drinking?

01:23:59So with...

01:24:00Venison's quite a lean meat.

01:24:02So actually, wine-wise,

01:24:04you don't want anything too tannic.

01:24:07and powerful.

01:24:09But you still need a sort of elegant power,

01:24:12if you know what I mean.

01:24:13And Pinot Noir is your grape for that.

01:24:15But Pinot Noir normally can be quite expensive.

01:24:18It's not a cheap grape to grow

01:24:20and it only lacks certain spots.

01:24:22But this is from Chile.

01:24:23The brand is Eraseriz.

01:24:25This is their Pinot Noir from Aconcagua,

01:24:27which is quite far north.

01:24:28So it's like one of Chile's cool spots.

01:24:31So have a smell.

01:24:33It's £9 from Tesco

01:24:35and it has just...

01:24:37£9.

01:24:38It's amazing value, this wine.

01:24:40It'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

01:24:47for a more kind of fruity style,

01:24:51but it's still got really nice texture.

01:24:55It's like a juicy Pinot Noir.

01:24:57It is a juicy Pinot Noir.

01:24:58Sometimes I order a Pinot Noir

01:25:00and then it's kind of heavy

01:25:01and it's...

01:25:02But 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.

01:25:09That's the perfect word.

01:25:09It's really lovely.

01:25:11Yeah.

01:25:11You like that?

01:25:12Good.

01:25:12Do that with your bowl of stew.

01:25:14You'll be happy.

01:25:15I feel I've slightly redeemed myself.

01:25:19I'm not sure I have.

01:25:20That was very good.

01:25:23It was.

01:25:24Actually, you were very good.

01:25:26Yes.

01:25:27Well, he is a model.

01:25:30He didn't want.

01:25:33It's all acting, isn't it?

01:25:35He only had to tell the truth.

01:25:38That's true.

01:25:38I mean, if there was another actor here in the room,

01:25:42I mean, I know I've got improvements I could make, but...

01:25:45You can give her notes afterwards.

01:25:48I thought it did really well, Helen.

01:25:49Thank you, darling.

01:25:50Thank you very much.

01:25:50It's quite difficult for me doing Calder in high heels.

01:25:53Well, no, it turns out it's not.

01:25:55She wears a substantial boot.

01:25:58What is the food like on the Shetland Islands?

01:26:01Well, our catering is rather wonderful.

01:26:04Charlie, the caterer who's been on it since I've done it,

01:26:08he sources a lot of stuff locally when 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.

01:26:17That's really good.

01:26:18Yeah, yes, it is.

01:26:20It's not just kind of, you know, run-of-the-mill stuff.

01:26:22Yeah, because we've had some in the past in previous jobs

01:26:26that have been literally you just eat it to keep warm,

01:26:29but this is something to look forward to.

01:26:31Yeah.

01:26:32And are they long days?

01:26:33They can be long.

01:26:35And a lot of outside, maybe.

01:26:37A lot of outside in Shetland, yeah, which can be quite cold.

01:26:40But the thing being up there is you get about 20 hours of daylight

01:26:43when we're filmed, so it very seldom gets dark.

01:26:46So they have to sometimes make things look darker

01:26:48in post-production, in the grade.

01:26:51And, of course, in winter, it's like 20 hours of darkness

01:26:53and four hours of light.

01:26:55Yeah.

01:26:56And when does it get filmed?

01:26:57April till about August.

01:27:00OK.

01:27:01Yeah.

01:27:02OK.

01:27:02So it's relatively, relatively warm.

01:27:06Well, I had a heatwave the first year I did it.

01:27:08People were literally getting sunburned.

01:27:11And I was up to my neck in a cashmere scarf.

01:27:14Yeah.

01:27:15Right.

01:27:16OK, so the veg was just blanched

01:27:20and then we've tossed it in some foaming butter,

01:27:24a little bit of Cavaliniro.

01:27:26How much butter went in there?

01:27:27There's quite a lot of butter.

01:27:29Makes the world seem a better place, I think.

01:27:31Butter?

01:27:32Yeah.

01:27:32Especially this time of year.

01:27:33Yeah.

01:27:34Totally.

01:27:34Really?

01:27:35It's like a little golden ray of sunshine.

01:27:37Yes, it is.

01:27:37All right, stop acting.

01:27:41You can't have enough of it, you know.

01:27:43Right.

01:27:45Let's get some cutlery.

01:27:46Sorry, Ashley.

01:27:47There you go.

01:27:48So let's just remind people

01:27:49you can watch all 10 series of Shetland

01:27:54on the BBC iPlayer.

01:27:56Tuck into that.

01:27:57Right.

01:27:57So just a reminder,

01:27:59you took over your venison

01:28:00and all that marinade

01:28:02for about sort of round about two hours

01:28:05until you can just push the meat apart with a spoon.

01:28:09Add some chestnuts,

01:28:11give it another sort of 30 minutes or so

01:28:12and just let it sort of sit

01:28:14and 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 little addition.

01:28:19Oh, that's so 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.

01:28:27I'm smiling.

01:28:27I don't know.

01:28:28I don't know.

01:28:28Okay.

01:28:29Okay.

01:28:29Good.

01:28:30Right.

01:28:30Well, thank you, everyone.

01:28:31That's all for us today on Saturday Kitchen.

01:28:33Thanks to Richard, Anna, Andrew, Helen,

01:28:35and 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 live next Saturday

01:28:46with special guest Shirley Ballas.

01:28:48Enjoy the rest of your weekend.

01:28:50Bye for now.

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