Saturday Kitchen – Season 2026 Episode 40 (2026) - Vidéo Dailymotion

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Watch Saturday Kitchen, Season 2026 Episode 40 on Dailymotion (2026).

Transcript

00:00:00Good morning, we've lined up foodie faithfuls who are guaranteed to banish your cravings with their incredible recipes

00:00:05and we've recruited a dynamic duo on a mission to solve your drinks dilemmas.

00:00:09There's no traitors at our round table because this is Saturday Kitchen Live.

00:00:36Good morning, welcome to the show.

00:00:38We've got perfect pairings all round this morning with Adam Byatt and Ben Lippert treating us to some tip-top

00:00:43grub

00:00:43and there's double measures in the drinks department.

00:00:46Helen McGinn's pouring the best sips from the supermarket shelves and Carmen O'Neill's taking drinks and nibble pairings to

00:00:52another level.

00:00:53Now our special guest today is an iconic star of Stage and Screen with a bulging awards cabinet.

00:00:58He's a BAFTA-winning BAFTA host who's won Tony Awards for Cabaret and A Strange Loop

00:01:03and he's won an incredible six Emmy Awards for the Traitors US.

00:01:07Please welcome the brilliant Alan Cumming.

00:01:12Lovely to have you back here.

00:01:14Nice to be here.

00:01:15You've got the Traitors US, you've got the Avengers going on, but you're going back to the stage at the

00:01:22Pitlockery.

00:01:23Big Ten, yeah, I'm artistic director of Pitlockery Festival Theatre in Scotland.

00:01:26I bet that's a wonderful thing.

00:01:27It's a great thing and it's a lot.

00:01:31Yeah.

00:01:31I love it.

00:01:32So this year has been my first season of programmed work.

00:01:34Okay.

00:01:34And I'm down in London rehearsing for My Fair Lady.

00:01:37So you get to curate everything that happens?

00:01:39Yeah.

00:01:40Crazy.

00:01:40Are you the one that you call the shots on pretty much everything?

00:01:44Pretty much.

00:01:44Yeah.

00:01:46Like all the arty stuff, yeah.

00:01:48That's very cool.

00:01:49All the business stuff other people do much better.

00:01:51You just turn up and do all the fun.

00:01:53Yeah, do the fun, go to the parties.

00:01:54Head of fun.

00:01:55Yeah, I choose all the plays and bring people and sort of...

00:01:58I bet it's very exciting for everyone up there, all the young actors.

00:02:01Well, it's been, yeah, it's been great.

00:02:02And I think it's, you know, I said this thing about, because we're trying to get people to come, make

00:02:07work there, because it's this beautiful theatre and this beautiful facility.

00:02:10And then, but kind of almost like a little hidden gem, because for so long it's been a repertory company,

00:02:16so that it was one company that did the whole season, and now we're doing individual plays, so more people

00:02:21can come.

00:02:22And so I have this thing where I say, and we're going to then transfer stuff, you know, to other

00:02:26places.

00:02:27And I have this thing saying, if it's good enough to do it in Putlockery, it's good enough to do

00:02:30it in the West End or in New York.

00:02:32And I think that doing it that way around is a sort of sign that, like, why shouldn't we have

00:02:37the most excellent work in the Scottish Highlands?

00:02:40Quite right.

00:02:41Yeah.

00:02:41And what a beautiful location.

00:02:43Now, listen, we're going to talk all about that a little bit later on.

00:02:45Let's look at the menu today.

00:02:47Now, Adam, first of all, we have to say congratulations on winning the Ultimate Chefs Accolade, voted by your fellow

00:02:53chefs.

00:02:53You are this year's AA Chefs Chef of the Year.

00:02:57Well done.

00:02:58Thank you.

00:02:58Brilliant.

00:02:59Congratulations.

00:03:00It's an amazing award.

00:03:01Thank you.

00:03:01And you're also celebrating 20 years of Trinity Restaurant.

00:03:05Yeah, indeed.

00:03:05And you've got a dish that's been on that menu for quite some time today.

00:03:08Indeed.

00:03:08Today I'm going to cook for you a piece of semi-smoked trout.

00:03:11We're going to do it with a simple beurre blanc, pickled cucumber.

00:03:14This dish has been on the menu for 10 years at Trinity.

00:03:16And it's great to do it here today with you.

00:03:18Beautiful.

00:03:19And Ben, you're showcasing all the delicious flavours of pastrami without all the faff from your time spent in New

00:03:26York.

00:03:26Yeah, we're going back to the B-Apple.

00:03:28We're doing a lovely babette steak spiced with a pastrami rub with a lovely crispy potato cake, kind of like

00:03:35latke vibes, and some charred cabbage.

00:03:37Excellent.

00:03:38Now, if there was only somebody who knew all about affordable supermarket wines.

00:03:44Luckily.

00:03:46Is that you?

00:03:47I have to say, I don't know very much about very much, but wine I can do, so that's fine.

00:03:53Two brilliant wines, both under a tenner, actually, for your dishes.

00:03:56One of them was a new find, well, I tasted the new vintage at the Press Tasting this week, so

00:04:01that's come straight back with me.

00:04:02And the other one, as much as I wanted to go to White Burgundy with your dish, we've gone somewhere

00:04:07a little bit different.

00:04:08I know, I know, I know, but we've gone somewhere a little bit, but not far away.

00:04:13Okay.

00:04:13Yeah, we're still in France.

00:04:14All right, good, good.

00:04:15And Carmen, Alan's got a brilliant bar in New York, and you're going to mix up some fabulous cocktails and

00:04:21with some snacks to go alongside.

00:04:23Yeah, you do love a potato, so we thought we've got to have crisps, which is a huge viral trend

00:04:28with crisps, nachos, kind of loaded with all different kinds of flavours.

00:04:32Crisps is a viral trend.

00:04:33It is.

00:04:34I know, right?

00:04:34It's no washing up, it's cooking, to an award-winning chef.

00:04:40I need crisps.

00:04:41We're going to, no, we're not making crisps.

00:04:43We're not.

00:04:43We're going to cut the bag open and load them up.

00:04:46Yes, yes.

00:04:46Very easy, but we're going to also have some great pairings, so I'm going to have you making some drinks

00:04:51and eating some crisps with me.

00:04:52I'm all for it.

00:04:53Excellent.

00:04:53Now, Alan, at the end of the show, you know, works, food heaven, food hell.

00:04:57What are you loving?

00:04:58I love potatoes.

00:05:00Seriously, I could eat potatoes every day.

00:05:02I eat, I eat, yes.

00:05:03Okay.

00:05:04I'm a peasant.

00:05:06And also, I like Thai.

00:05:09I would love a Thai potato thing.

00:05:12Yeah, Massaman.

00:05:13Okay.

00:05:14And what about hell?

00:05:16Well, that hasn't changed since the last time I was on.

00:05:18Lychee's.

00:05:19I just can't even know about that.

00:05:20What about a lychee martini?

00:05:22No.

00:05:22Oh.

00:05:23No.

00:05:24Again, and also bok choy.

00:05:26And it's not that I like the taste of bok choy, but I just feel like when they don't chop

00:05:30it enough, so you get this big, long thing, and it withers out at the end.

00:05:34So when you eat it, it's got, you're like, and then you cut it off.

00:05:36Stringy.

00:05:36You sort of gag on it.

00:05:38I mean, you could cut it off yourself.

00:05:40I think, well, why shouldn't someone else cut it off?

00:05:43And that's the other thing.

00:05:44But also on the subject.

00:05:45Just saying.

00:05:45And when they say bowl, all these things with bowls now.

00:05:48Yeah.

00:05:49And I think, bowls is not a food type.

00:05:51Bowls is a bowl that you put food in.

00:05:53And people say, we've got Italian, we've got Thai, we've got bowls.

00:05:56That infuriates me.

00:05:57Okay.

00:05:57That's actually my food hell.

00:05:58Right.

00:05:59Bowls.

00:05:59Okay.

00:06:00But I'll go for lychee's and, what was the other one?

00:06:05Bokchoy.

00:06:05Bokchoy, because I told you a researcher.

00:06:07Okay.

00:06:08Well, what Alan gets at the end of the show is down to you guys at home.

00:06:11Will you go for his food heaven?

00:06:12My take on a comforting Thai classic.

00:06:14If so, I'm going to make a Massaman curry by combining plenty of fragrant Thai spices

00:06:18for a rich and warm in sauce.

00:06:19I'm going to cook potatoes, lots of those.

00:06:21Obigines and mushrooms.

00:06:22I'm going to finish the curry with some roasted peanuts and a side sticky rice.

00:06:26Or are you saying, yes please, to lychee's?

00:06:30I am, because I think they're delicious, actually.

00:06:33I don't know what you're talking about.

00:06:34So I'm going to make classic sweet and sour sauce using lychee's instead of pineapple.

00:06:38I'm going to toss them together with some crisp fried tofu.

00:06:41Serve with Alan's pesky bok choy, which I'm...

00:06:43Look there.

00:06:44Enormous.

00:06:45Enormous bok choy.

00:06:46And then Steve with a splash of soy sauce.

00:06:48Log on to the website now where you can view the terms and purposes and notions of your sake.

00:06:52Right, Adam, do you want to show us why you are the chef of the chef's year?

00:06:57I'll give it a go, Matt.

00:06:58I'll give it a go.

00:06:59Okay, so what are we doing here?

00:07:00We're going to do this smoked trout.

00:07:03Semi-smoked.

00:07:03So normally smoked fish like that is dry cured and then it's made nice and dry in the fridge

00:07:09and then it gets a cold smoke.

00:07:11This gets a wet brine.

00:07:13So it's different.

00:07:13It's slightly different to the way you do it.

00:07:15It allows me to basically have a sort of uncooked piece of salmon that I can then cook with.

00:07:20So we just cook...

00:07:21So you're looking for the flavour of smoke.

00:07:25Exactly.

00:07:26And then you want to cook it to your own.

00:07:27Yeah, exactly.

00:07:27And then I can kind of grill it.

00:07:29So two nice thick portions.

00:07:30This goes into basically here is water, butter and salt.

00:07:34Okay.

00:07:34How much butter would go in there?

00:07:36Not too much, just enough to coat it so it's almost like a sort of butter bath.

00:07:40And we leave it, you know, off the boil.

00:07:42Boil it, leave it to relax and then the fish will just really gently cook in there.

00:07:45That's important.

00:07:45Okay.

00:07:46Okay.

00:07:47Then in here we're going to make a classic beurre blanc, right?

00:07:51So let's move the salmon and travel away.

00:07:56So if you couldn't get this semi-smoked salmon, where are we going to go with this?

00:08:01Yeah, that's made specially for Trinity, so you can't get that one so much.

00:08:05But we do recommend in the book that you use smoked haddock, is a beautiful thing.

00:08:12Okay.

00:08:13Works great with oily fish, piece of turbot.

00:08:15Okay.

00:08:15As you wish.

00:08:16Just pop that in there and then we're going to get the beurre blanc on.

00:08:18So we've got, for beurre blanc, classic beurre blanc, we've got chardonnay vinegar and chardonnay wine.

00:08:23Now I use sweeter wine, sweeter vinegar because I kind of want the whole thing to be a little bit

00:08:27sweeter.

00:08:28Okay.

00:08:28So in they go in equal measures, like that.

00:08:32Beautiful.

00:08:33And then some onion in there as well.

00:08:38Bit of onion.

00:08:39So classic beurre blanc, you use nice shallots, but I'm using white onion because I want, again,

00:08:44I just want that sort of slight sweetness again.

00:08:46So that's part of that.

00:08:48You're doing some lovely pickled cucumbers for the dish.

00:08:51So little garnish, so we've got equal quantities of water and...

00:08:55Chardonnay vinegar again and sugar, one, one, one.

00:08:57Sure.

00:08:58I like nice equal quantities.

00:08:59Okay.

00:09:00There.

00:09:00So there you go, half a white onion into there for the sauce.

00:09:04This is a very classical, simple sauce that we've done for years and years in the restaurant

00:09:10with this one.

00:09:11So you said it's been on your menu for about ten years.

00:09:15Yeah, this one's ten years at least in the restaurant, yeah.

00:09:18Capricorns, bit of bay, bit of thyme in there.

00:09:20A little bit of salt as well.

00:09:22And we just let that come down as quick as you can.

00:09:24Okay.

00:09:25So you salt the base?

00:09:27A little bit of salt in there, yeah.

00:09:28Yeah, because we don't use unsalted butter for it, so you just need to make sure the seasoning's

00:09:31in there.

00:09:31So let that come down as quick as you possibly can.

00:09:33Right.

00:09:34All right.

00:09:34Now we should talk, let's talk about Trinity.

00:09:36Twenty years, I mean, amazing achievement by any stretch.

00:09:39You've got the most fabulous book that you've just brought out.

00:09:43I, yeah, I have just brought out.

00:09:45So beautiful.

00:09:46Yeah.

00:09:46Thank you.

00:09:47Yeah, here it is.

00:09:48And it really is, your heart and soul is in this book.

00:09:51It looks absolutely beautiful, like it's a work of art rather than a recipe book.

00:09:55It is a table book that you will cook from.

00:09:58Yeah, absolutely.

00:09:58You're very kind.

00:09:59Thank you.

00:09:59It is, the recipes are incredible, the photography.

00:10:02Obviously, I had to go straight to, my Desert Island dish would be a plate of Gouges from

00:10:08Trinity.

00:10:09And a glass of vintage champagne.

00:10:11Honestly, it's the most perfect match made in heaven.

00:10:13And these Gouges are incredible.

00:10:15So you've got all these recipes.

00:10:17The other one, which is, you're famous for, and I've had quite a few times, actually, is

00:10:22your roast chicken and pomme puree.

00:10:25Honestly, you do pomme puree like nowhere else I've ever been.

00:10:28But Ben, in the back of the cookbook, you found something that we really loved as well.

00:10:33It's interesting because it looks like one cookbook, but it's actually two.

00:10:36There's another little cookbook in the back.

00:10:37You got it, Ben.

00:11:08The repertoire.

00:11:08You got it.

00:11:08And it really showcased those dishes, so those techniques.

00:11:11So that's kind of where it is.

00:11:12And the little book, Ben, was more about, kind of, it's been on my travels for 38 years

00:11:17in my career.

00:11:18All those different little tiny techniques and dishes that we've come across.

00:11:21But it's got everything in there from a burger sauce to stocks and sauces and charcuterie and all sorts.

00:11:28So it's kind of my way of putting a little compendium together.

00:11:31And it was based on the original repertoire de cuisine, which was what every young chef got at college.

00:11:37So that's quite a cute part.

00:11:39It's like when you get a secret song at the end of it.

00:12:09Yes, exactly.

00:12:10It's like the book of that restaurant, and there's so many stories in a restaurant over 20 years.

00:12:14It's a great Christmas present for the ultimate foodie.

00:12:17I think that's the kind of book that I want to receive.

00:12:20Thank you.

00:12:20Right, where are we at with this?

00:12:22Okay, so all I've got, I've actually, I've saltbaked some celeriac, which is also in the book as well, for

00:12:27Alan, as a, as a kind of fish-free example.

00:12:31I've got a face full of vinegar there.

00:12:33You see that?

00:12:33Whoa.

00:12:34That's cooking nicely.

00:12:35Okay.

00:12:36That's coming down really nicely.

00:12:37We're going to go in there now, once we get that down one more minute, we're going to go in

00:12:40some cream.

00:12:41So I've saltbaked some celeriac, and we're going to serve it in a similar way, but with a smoked tofu

00:12:45sauce, which is smoked tofu, a little bit of vegetable stock in there as well.

00:12:50We're just getting a little bit of olive oil, and we just blend that together to make a simple, simple

00:12:53stock.

00:12:54I'll tell you what was interesting, something I learned, actually, when I was doing my homework, was that it wasn't

00:13:00all plain sailing.

00:13:01And I think it's interesting for a lot of young chefs out there who might look at you and go,

00:13:04God, you're such a success in such a tough industry.

00:13:08But after nine years, you reached a point where you thought, right, I need to shake this up.

00:13:14This is, this is not working for me.

00:13:15Yeah.

00:13:16So we need to change.

00:13:16Yeah.

00:13:16And it was at that point, you were going to turn Trinity into a brasserie.

00:13:21Yeah.

00:13:21But you, and then you started the renovations, and then you stopped.

00:13:24I thought, no, hang on.

00:13:25You've read the book now.

00:13:26Yeah, it's very good.

00:13:28You've read the book.

00:13:28But I think it's worth noting to people that it, you know, even, you know, as guys as successful as

00:13:35you have hard times in restaurants.

00:13:37Absolutely.

00:13:38I think they are a labour of love.

00:13:39You go all in with your emotions and the creativity and everything else.

00:13:43And, you know, that works to a degree, but sometimes it doesn't work.

00:13:46And I think it needed a rethink after nine years.

00:13:49Yeah.

00:13:49I had a bit of a sort of sliding doors moment with it, I think.

00:13:52Yeah.

00:13:52We did this big, you know, renovation, and I sat down there one night in the restaurant, all the stories

00:13:57in the book, and decided, no, you know what, we need to do the right thing by Trinity and take

00:14:02it to its natural conclusion.

00:14:04And fast forward ten years, here we are.

00:14:06That's amazing.

00:14:06Yeah, it is.

00:14:07When you go to the restaurant, I mean, Helen and I have been there on a number of occasions, and

00:14:12I've said to you before, I know you get two stars and you get three stars.

00:14:16I eat that food, and you look at the plates, and you think, how could this possibly get any better?

00:14:21Yeah.

00:14:21It is.

00:14:21And what's interesting is that, obviously, that shift from nine years to where we are today.

00:14:28Yeah.

00:14:28Do you think there was a definite kind of tweaking of dishes?

00:14:32Yeah.

00:14:32There was.

00:14:33We redid the whole restaurant, and then there was this moment where I just thought, do you know what?

00:14:37I'm just going to cook the food that I truly believe in.

00:14:40Right.

00:14:40I'm going to cook the food as simple as I can possibly do it, and look at taking stuff off

00:14:44the plate rather than putting it on.

00:14:46Yeah.

00:14:46Okay.

00:14:46And really lean into the whole classical gastronomy that I was trained so well in through the Royal Academy, and,

00:14:51you know, that has ultimately played out in allowing us to have a real, there's a real sense of purpose,

00:14:58but occasion to the food.

00:14:59Yeah.

00:14:59I think it's really comfortable, and it's...

00:15:01But it doesn't feel at all pretentious, the food.

00:15:04The dishes just feel very honest, and they happen to look beautiful, but it's all about the flavour.

00:15:12Yeah, it's all about the flavour.

00:15:13I think it's a neighbourhood restaurant, and I've never wavered away from that.

00:15:17It has to stand there and serve its community, and I think it does do that as a restaurant.

00:15:22So, yeah.

00:15:23Thank you.

00:15:24You're so kind.

00:15:24You're very kind.

00:15:25I couldn't be more proud of it, couldn't be more proud of the book either.

00:15:28Someone asked you earlier how long it took you to write, and you were, like, 20 years.

00:15:3120 years.

00:15:34Yeah, okay.

00:15:34So, we've got here this beurre blanc.

00:15:36We're just going to pass that off now, Matt.

00:15:38If you've got all those...

00:15:39If you want to finish this for me...

00:15:41Sure.

00:15:41We're just going to add all the incredible things to it.

00:15:46So, we've got some trout roe.

00:15:48We've got some pickled dulse seaweed.

00:15:50Adds that lovely sort of irony flavour in there.

00:15:53We've got chives and dill, and they are almost like smoked salmon garnishes, if you like.

00:15:59Yeah.

00:16:00Obviously, we're doing it with this poached trout.

00:16:02So, on the trout, we want to keep the trout nice and pink.

00:16:05What we want to do is just lift off the skin.

00:16:08If the skin comes away like that, you're pretty sure to know that you're on the money, right?

00:16:13That's a great way of knowing that it's cooked.

00:16:15Lifts off nicely.

00:16:16Turn it over.

00:16:18Beautiful.

00:16:19That's it.

00:16:20I'm just going to plate this one for Alan over here.

00:16:23Same garnishes, but with the smoked tofu sauce.

00:16:27That goes in like that.

00:16:29And then that pickled cucumber you made, all we do, we pop that over the back.

00:16:33So, this is almost like, you know, you remember poached salmon with the cucumber scales.

00:16:37You would have seen classically.

00:16:39This is exactly the same presentation, really.

00:16:42And it adds a bit of sort of pickle to it.

00:16:46Love that.

00:16:47How long were you pickling the cucumber?

00:16:49You could leave it as long as you want, Matt, but I just do it for a couple of hours.

00:16:52But you can leave it in the fridge to sit there really happily.

00:16:55Is there any more of that dill oil left?

00:16:57Dill oil, well, there's a little bit in that pot next to you.

00:17:02That's perfect.

00:17:03Yeah.

00:17:03We just finish it with a little bit of that over the top.

00:17:07Right, where are we going?

00:17:08Where's the cucumber?

00:17:10Oh, you've got the cucumber.

00:17:11Yeah, I can do that.

00:17:12Right, Chief.

00:17:13I can do that.

00:17:18So beautiful.

00:17:19There we go.

00:17:20And a little bit for Alan as well.

00:17:22We've just done that salt-baked slurak.

00:17:23It's also in the book with a smoked tofu sauce and pickled cucumber.

00:17:27There you go.

00:17:28Absolutely beautiful.

00:17:29Right, one more time.

00:17:30That is semi-smoked trout with beurre blanc and pickled cucumber.

00:17:35Right, mate.

00:17:35Thank you.

00:17:41Right.

00:17:43Carmen, I think you're getting that.

00:17:45Alan, there's the salt-baked slurak.

00:17:47Hilaria, for you.

00:17:49Your wine is there.

00:17:51There's some wine.

00:17:52Hells, what have we got here?

00:17:54So, as I mentioned earlier, it would have been very easy to go straight to white burgundy with this one

00:17:59because it just goes so well with your cooking.

00:18:02But instead, because you've got, when you take the ingredients apart in this dish, actually, I thought we need to

00:18:09have a few more ingredients in the wine, not just Chardonnay.

00:18:11So, we've actually gone to the Rhone, Southern Rhone.

00:18:14This is Meph's Cote de Rhone.

00:18:17It's new into Waitrose.

00:18:18It's £9 currently on offer.

00:18:21And you've got five different grape varieties in here.

00:18:23So, Grenache Blanc is like your party host.

00:18:26Viognier brings a bit more body and a touch of spice.

00:18:28I love Viognier in there, yeah.

00:18:29And I know you love Viognier.

00:18:31The Marsan, Roussan are in there doing their thing.

00:18:34And then you've got Claret, which is almost like the kind of squeeze of lemon through the whole thing to

00:18:38lift it, keep it nice and bright.

00:18:40Beautiful.

00:18:40So, like I say, it's so good, isn't it?

00:18:43And normally, obviously, you think of the Cote de Rhone, you think of red.

00:18:46But do not overlook the whites from here because, A, they are really delicious and, B, they are usually a

00:18:52really good price.

00:18:53£9.

00:18:54So, £9.

00:18:55And that salmon, you know, if you do a smoked fish like that, you do need something with a bit

00:19:00of weight behind it.

00:19:00So, I think that works really well.

00:19:02Mm-hmm.

00:19:03How's your food?

00:19:04It's good?

00:19:04It's so delicious.

00:19:05What is it again?

00:19:07Celeriac?

00:19:07Yeah, salt-baked celeriac with a smoked tofu sauce, yeah.

00:19:10And still oil.

00:19:10Yeah.

00:19:10It's a triumph.

00:19:12Yeah.

00:19:12Thank you.

00:19:12This is worth travelling to Trinity to eat.

00:19:15Thank you.

00:19:15Because it is gorgeous.

00:19:17And the wine, Hell's, just cuts the beurre blanc sauce.

00:19:20I'm so happy.

00:19:21Thoughts, Ben?

00:19:21Spectacular.

00:19:22Yeah.

00:19:22I've eaten it at the restaurant, and it's as good as I remember.

00:19:25Best breakfast I've had in a while.

00:19:28Reminds us what you're doing.

00:19:30I'm going to cook you a lovely bavette steak with pastrami spice, latke, and some hard cabbage.

00:19:35Nice.

00:19:35Don't forget, you're in charge of what I cook at the end of the show.

00:19:37What do you go for Alan's food heaven, a comforting massaman curry with Thai sticky rice,

00:19:41or his food health sweet and sour fried tofu with light cheese, bok choy.

00:19:46The choice is yours.

00:19:47Log on to the website now and have your say.

00:19:50Right.

00:19:50Let's catch up with Rick now.

00:19:51He's enjoying a spot of alfresco cooking, whilst a hungry dog keeps a very watchful eye.

00:19:56Take a look.

00:20:04Back at Tresillian House, I'm ready to show you my monkfish grillard with roasted red pepper sauce and olive oil

00:20:11mash.

00:20:13So, I love cooking outdoors.

00:20:15I've got everything on this wall here.

00:20:17First of all, the monkfish, of course, which is an ideal fish for cooking on the barbecue on the char

00:20:22grill.

00:20:22Before I do anything else, I just need to roast two red peppers.

00:20:26And I want to get them really charred and blistering, because that will add flavour to my dressing.

00:20:32So, while those peppers are roasting, I'm going to start my sauce.

00:20:38Into the pan goes 300 millilitres of fish stock and 40 millilitres of dry white wine.

00:20:44A pinch of dried chilli flakes and a few strands of saffron.

00:20:49Like gold, this stuff.

00:20:51You'll need to leave this for a good 15 minutes to reduce down and concentrate the flavour.

00:20:56But it's good to see that at least someone has decided it'll be worth the wait.

00:21:03I'm already smelling the smell of the peppers and the saffron, so I'm getting quite excited.

00:21:09But while I'm waiting, I'm just going to get the monkfish ready for grilling.

00:21:14So, we're just going to put a bit of oil over it and some salt, pepper and maybe a bit

00:21:19of thyme.

00:21:19There we go.

00:21:21And then after I've got my monkfish ready, I'm going to make a dressing.

00:21:26This is actually quite an old dish.

00:21:28I've been making it since the 90s.

00:21:30But back then, I'll have you know, it was quite cutting edge.

00:21:35There was this idea of making a dressing, particularly if you're doing something like barbecue cooking.

00:21:40You'd make a sauce that was part sauce and part dressing.

00:21:44In other words, we used to call them split sauces.

00:21:46Now, of course, splitting sauces was anathema to serious chefs.

00:21:51So, sauces have to be perfectly blended into something smooth and lovely.

00:21:55So, the idea of making a sauce intentionally split was weird.

00:22:01But I suppose it's a bit like young chefs these days.

00:22:03Burned cabbage.

00:22:05You know, when I first saw burnt cabbage, I thought, oh, God, that's terrible.

00:22:09Actually, it turns out to be rather nice.

00:22:11Same thing with the split sauce.

00:22:13Just young chefs showing off and kicking over the traces.

00:22:19Once my monkfish is coated with the oil mixture, it's ready for the grill, and I can make the split

00:22:24dressing.

00:22:26Start by mixing 85 ml of olive oil with 15 ml of sherry vinegar.

00:22:32Season well.

00:22:33Then it's time for the key ingredient.

00:22:36Right, let's have a look at the peppers.

00:22:40Oh, that's fabulous.

00:22:42They're looking really good.

00:22:43Just lovely roasting red peppers.

00:22:46They're just so rewarding.

00:22:47They smell so good.

00:22:49I'm just going to let those cool down a bit, but I might just cut them open to help that.

00:22:55When they're cool enough, yum!

00:22:58Remove the seeds, peel off the skin, more or less, and finely chop the flesh.

00:23:04So this is going to go into that sauce, which will by now be well reduced.

00:23:09And that's my red pepper dressing.

00:23:12Let's have a look.

00:23:13Oh, yeah, it's almost gone, which is great.

00:23:16So in we go with the roasted red peppers.

00:23:23And stir that all together.

00:23:27Very important.

00:23:28Now just have a little taste.

00:23:32Yum, yum.

00:23:33Salt, no.

00:23:35Finish off the dressing with a bit of salt and a tablespoon of butter.

00:23:40Let's put that on there.

00:23:42Next, the mash.

00:23:45Much aided by my trusty new mixer, which...

00:23:53Batteries, they're the answer to everything.

00:23:55I'm making this with olive oil to go with the Mediterranean flavours already in this dish.

00:24:01Extra virgin olive oil, of course.

00:24:03And plenty of it wants to be almost sort of like running out of the mash.

00:24:07To 600 grams of mashed potato, add 60 ml of olive oil.

00:24:14Seasoning, of course, and about 50 ml of fish stock to loosen it up.

00:24:22That will do very nicely.

00:24:25Put some oil back on to keep the mashed potato warm.

00:24:28And now for the monkfish.

00:24:33And now for the monkfish.

00:24:33Onto the barbecue we go.

00:24:35First of all, just a little bit of oil across the top of the bars, just to make sure they

00:24:41don't stick too much.

00:24:43And now for the monkfish.

00:24:46And now for the monkfish.

00:24:46One about here, and one about here.

00:24:49The monkfish will only need about 10 minutes on the grill.

00:24:53Just keep an eye on those.

00:24:55I'll turn them quite a bit, I think.

00:24:58If you keep turning, you should avoid too much sticking.

00:25:02There we go.

00:25:04Let's take my monkfish tails off now.

00:25:08Then you just need a sharp knife to slice them up.

00:25:12Then my sauce.

00:25:15Now I just put the dressing in to make that sort of splitness.

00:25:22Stir around a little bit.

00:25:29And now we're going to put a little bit of salad on there as well.

00:25:33There we go.

00:25:34A tiny bit of olive oil on there.

00:25:37A little bit of lemon juice.

00:25:40A bit of salt.

00:25:45And now a little bit of the olive oil mash.

00:25:48A little bit more.

00:25:52Gruyada monkfish with red pepper and saffron dressing stroke sauce.

00:26:00More importantly, let's have a taste.

00:26:04I just want you to have a look at the monkfish.

00:26:06You can see how steaky it is.

00:26:08It's a delicious fish.

00:26:11I mean, it just takes up the taste of the barbecue so well.

00:26:20And the sauce is heavenly.

00:26:23And the olive oil mash.

00:26:27Just divine.

00:26:35Thanks, Eric.

00:26:37Just talking about burnt cabbage there.

00:26:39Ben, do you want to remind us what you're doing in a bit?

00:26:41It's going to burn some cabbage.

00:26:42Burn some cabbage.

00:26:43Yeah.

00:26:44Love a bit of burnt cabbage.

00:26:45I love burnt cabbage.

00:26:47I love flamely cabbage.

00:26:48All right, Rick doesn't.

00:26:50I'm doing soup.

00:26:51We're going to talk about soup now.

00:26:53Because it's autumn, which means it's soup season.

00:26:56Thank you, Tom.

00:26:57So whether you're craving a bowl of comfort stuff or trying to recover from the latest lurgy doing the rounds,

00:27:03like my mum is.

00:27:04Good morning, mum.

00:27:05Hope you get it.

00:27:06All right.

00:27:08Just jumped into my brain.

00:27:09So soup is quick, it's healthy, it's versatile.

00:27:12And we're going to do, so here, a little bit different, we're going to do one base.

00:27:17You love making soup.

00:27:18I love, yes.

00:27:19I love soup.

00:27:20Is it kind of the therapy of it?

00:27:22It's very, yes, it is therapy.

00:27:23When I go to a new place, like I go to film something, I go to a new place, and

00:27:27the first thing I do is make soup in a kitchen.

00:27:31Why?

00:27:32Because it makes me feel very, you know, first of all, I've got something to eat, and second, it makes

00:27:37you just feel like I live here.

00:27:38Okay.

00:27:39Do you know what I mean?

00:27:39All right.

00:27:39I mean, split pea soup, that's my go to.

00:27:42Doesn't Stanley Tucci do that with a, like, a tomato sauce?

00:27:46Yeah.

00:27:46He says it so that you, whatever space you're in, you're in.

00:27:50Pea bloody meat.

00:27:53I think you did it first, I'm sure we just heard you did it.

00:27:56So, so we're going to make a base, right?

00:27:58So we've got, so if you're going to make a lot of soup, you can make one base.

00:28:01So this is essentially like a leaky potato, with some veg stock.

00:28:04So leeks, potatoes, onion in there.

00:28:07Yeah, I put a little bit of celery in there, because I like the taste of celery.

00:28:10A grim madness.

00:28:11But I think classically, Adam, you'll tell me.

00:28:14I don't think it's got celery in a leaky potato soup.

00:28:17No celery, not classically.

00:28:19There you go.

00:28:19A nude, no.

00:28:20Just leaky potatoes, yeah.

00:28:21I didn't know there were such classic rules for soup.

00:28:23Yeah.

00:28:24A lot of rules.

00:28:25But I mean, you know, cooking has no rules, really.

00:28:27Right.

00:28:27But there are, you know, classics as well.

00:28:30So, so this is the base, right?

00:28:32Yeah.

00:28:32So we tick that over.

00:28:33So it's very important so you sweat long and slow your base vegetables.

00:28:38Right.

00:28:38So you get maximum amount of flavor.

00:28:39How long are we talking?

00:28:40Out of that.

00:28:40Well, you what?

00:28:41Hours?

00:28:42No, like 30 minutes.

00:28:44Ah, okay.

00:28:44Just no color.

00:28:45And then blitz it up, and then, ta-da, this is your basic leaky potato.

00:28:50Now, to that, right, I then roasted some carrots.

00:28:54So you did.

00:28:54And then we added some of this base to the carrots, and then blitzed that up, and then

00:28:59you get a carrot soup.

00:29:00But you must make sure you have a lot of the vegetable you're trying to encourage the

00:29:05taste of.

00:29:05Right.

00:29:06Does that make sense?

00:29:06So what are we going for again?

00:29:07So that's carrot.

00:29:08Yeah.

00:29:08Leaky potato, carrot.

00:29:10And we're making different soups.

00:29:10Yeah, we've got three.

00:29:11It's very complicated, this.

00:29:12I thought it was just one.

00:29:13They said, do a soup item, and I went, yeah, it's easy.

00:29:15We've got three soups.

00:29:17We've got three soups.

00:29:17Seven minutes, I'm being told.

00:29:19Right, so here we've got watercress and courgette.

00:29:23Delicious.

00:29:23So sweat off the courgettes, again, long and slow.

00:29:26Hit it with a base, and then add, I added that much watercress to basically a bowl of soup.

00:29:32That's not much.

00:29:33It's quite a lot.

00:29:34It goes to nothing.

00:29:35You know what I mean?

00:29:36Oh, excellent.

00:29:36Anyway, there's our soups.

00:29:37Now, the thing I like to do is to make some interesting toppings, okay, because that kind

00:29:43of elevates them.

00:29:44So I'm going to make a little sherry caramel.

00:29:47So sherry and black pepper caramel.

00:29:49What's that?

00:29:49So this is sugar.

00:29:50Sugar?

00:29:51Right?

00:29:52Okay.

00:29:52So I'm going to turn that to caramel.

00:29:53I'm going to stop it with a sherry vinegar.

00:29:55I'm going to add quite a lot of black pepper, and then we're going to just kind of drizzle

00:29:59that over the top.

00:30:00I see.

00:30:01And then we've got some fried sage leaves.

00:30:02I'm going to get those on while I'm talking about them.

00:30:05So that's the carrot.

00:30:06It just makes it a bit more interesting.

00:30:07Yes.

00:30:08I'm all for it.

00:30:09The leek, we've got a little basil oil and a bit of vegan cream.

00:30:13I don't know how you feel about that.

00:30:15Vegan cream?

00:30:15Mm.

00:30:16All for it.

00:30:16Yeah?

00:30:16Okay.

00:30:18Vegan everything.

00:30:18Up the by-zoo.

00:30:21Um, and then the last one, what are we doing?

00:30:25Uh, and then with the watercress and courgettes, we've just got them.

00:30:29Oh yeah.

00:30:29We've got a bit of, um, what is cashew nuts?

00:30:32They're calling it vegan parmesan, but it's just, it's this stuff.

00:30:35Have you ever come across it before?

00:30:36Oh, is it like, um.

00:30:37Try it.

00:30:37Is it like, um.

00:30:38It's actually, strangely.

00:30:40Oh my God, it's delicious.

00:30:41This is quite nice, isn't it?

00:30:43It is.

00:30:43Yeah, it is nice.

00:30:44I was quite into that.

00:30:45Um.

00:30:46Oh my God.

00:30:46Right.

00:30:47So I'm going to get on with all these soups in about five minutes.

00:30:51Um, let's talk about pitlockery.

00:30:53Yeah.

00:30:54And you're the artistic director.

00:30:56I am.

00:30:56Yes.

00:30:56How did that come around?

00:30:58Gosh.

00:30:59Actually, it came about because of a TV show.

00:31:01Like, I was filming that, um, thing I did for Channel 4 about the Royal Scotsman train.

00:31:06Okay.

00:31:06And one of the things I did when I got off the train was, was, was go to Pitlockery Festival

00:31:10Theatre, where I'd never been to.

00:31:12Mm-hmm.

00:31:12And, um, I was showing.

00:31:13Shame on you.

00:31:14I know, right?

00:31:14Yeah.

00:31:15And I was shown around by, uh, my, my, my predecessor, my now predecessor.

00:31:19Yeah.

00:31:20And it's this, you know, I couldn't believe it.

00:31:21Like, cause why have I never been here?

00:31:22Cause it was used to be a repertory company.

00:31:24So one company would do all the plays.

00:31:26Mm-hmm.

00:31:26So, and also I hadn't lived in Scotland for a long time.

00:31:29And, uh, oh, Jesus.

00:31:32And, uh, careful now.

00:31:34And then I just, and she said to me, Elizabeth said, uh, have you ever thought of running a theatre?

00:31:39And I was like, no.

00:31:39But I was like, this is amazing.

00:31:41It's got these, you know, rehearsal rooms and the workshops and it's got a beautiful studio that just was a

00:31:45new addition.

00:31:46And it's on this river and it's on this river and there's a big dam and there's gardens and an

00:31:50amphitheater.

00:31:52Anyway, she said, you know, you should do this.

00:31:55And then, like, but a year later she resigned and I, and I just thought, I'm gonna do it.

00:32:00And I think it's interesting, like, I think, like, doing this and also doing the traitors, two kind of random

00:32:07moves in my recent life, have both been things that have turned out really fulfilling and successful and it's because

00:32:13I just give it a go.

00:32:15So it's kind of a lesson to just do it.

00:32:18And is that because you give it a go and to hell with the consequences?

00:32:23Uh-huh.

00:32:23Are you not so worried?

00:32:25I suppose later on in your career it's like, why not?

00:32:27Why not?

00:32:27I've never got to lose.

00:32:28Yes, when we get to our vast age, you just, you just give less of a, you know, that word.

00:32:35I mean, I touched on it earlier when we were chatting and it must mean an awful lot to young

00:32:41actors who are in Perthshire, maybe have, that's all the experience.

00:32:45They have.

00:32:46Well, I think it's meant a lot to Scotland actually, to the people at Putlockery and to, you know, I

00:32:52mean, what I think is coming and me going there and bringing the kind of people that I've invited, it's

00:33:00sort of saying this is, you know, this is where we should do great work and it obviously helps when

00:33:07more people come and see it and we have, you know, and that helps the economy and everything.

00:33:10So it's been a great, I felt such support from the local people.

00:33:14I'm sure.

00:33:14And the village and, and the Scottish theatre scene.

00:33:17Yeah, it's been really great.

00:33:18I think it's, and also, you know, I feel like the Scottish theatre, subsidised Scottish theatre made me, made me

00:33:25the actor I am.

00:33:26And, and so all the success I've had has been because of that.

00:33:31And so I feel like it's, it's, it's nice to go back and take part in that again and give

00:33:35something back and then, you know, use my platform to kind of lure people to this.

00:33:40And it's not difficult.

00:33:41People come.

00:33:42Like I saw Ian McKellen last night and I lured him to come up in January and it's, he's dying

00:33:46to come back.

00:33:46That's quite a name drop, by the way.

00:33:49What time is it?

00:33:51We only got started.

00:33:53I really hope you smoke like that.

00:33:55I do.

00:33:56You probably don't even smoke.

00:33:58I had one last night.

00:33:59Oh, you're such a good actor.

00:34:00I had a run last night.

00:34:01So you're, um, you're in rehearsals at the moment.

00:34:04My Fair Lady.

00:34:05I'm Henry Higgins.

00:34:06Uh-huh.

00:34:06Oops, gosh, my mic.

00:34:07Yeah, I'm, yeah, that's exciting.

00:34:08We're doing it here because our director is Maria Friedman and she's in, um, uh, Kimberley Akimbo as an actress

00:34:14at Hampstead right now.

00:34:16So we, uh, we've all come down here, which is nice.

00:34:18It's nice to kind of take, uh, you know, do the whole rehearsing down here and then we go back

00:34:22to put lochery and perform it in a few weeks.

00:34:24So it's kind of exciting.

00:34:25It's exciting to do.

00:34:26I've never really done.

00:34:28The only other sort of classic musical I've done is Cabaret.

00:34:31And, um, I've never really done.

00:34:34I haven't done a few musicals in my life.

00:34:35So here I am now being Henry Higgins.

00:34:38And I'm really enjoying it.

00:34:40It's fascinating.

00:34:41And you also co-produced musical as well.

00:34:45Oh, I did.

00:34:46Oh, Kayleigh, of course.

00:34:47Yes, Kayleigh is, yeah, we're co-producing that.

00:34:50Uh, it's, it's on right now in the, in Putlochery Town Hall.

00:34:53And it's a last day today.

00:34:54It's last day.

00:34:55Thank you very much.

00:34:55And then it goes to Shoreditch, uh, Town Hall.

00:35:00It's all in it.

00:35:01I love earpieces.

00:35:02I wish I had an earpiece in real life.

00:35:04Yeah, so do I.

00:35:05Um, and yeah, it goes to Shoreditch, it goes on a big tour, but next it comes to London in

00:35:10Shoreditch, uh, Town Hall.

00:35:11And it's a, it's a, it's a musical, but it's, and so a Kayleigh is, for those of you who

00:35:16don't know, is a Scottish, you know, dance.

00:35:19And, uh, so you, you go, and it's like a dance, and there's a collar and a band, and they

00:35:23tell you, and tell you all the moves, and you dance, and you have a wee drink, there's a bar,

00:35:27and then there's a story starts to happen.

00:35:29Yeah.

00:35:29With the people who are working at the Kayleigh.

00:35:32Yeah.

00:35:32So it's like an immersive musical.

00:35:34It's such fun.

00:35:35It looks so fun.

00:35:36It is.

00:35:37It is.

00:35:37Yeah, saw clips of it, and it just looks like you're saying, you don't, you don't have to get up

00:35:41and dance, but people end up joining it.

00:35:43Yeah, I mean, you don't have to.

00:35:44Nobody's forcing you.

00:35:45Yes, but you can't resist.

00:35:46You want to get, yeah.

00:35:47You want to, yeah.

00:35:48And you have, and it's just, you have a wee drink, and you have, eat stuff, and then, uh, you

00:35:52know, and also it's really moving as well.

00:35:53That's the other thing.

00:35:54So it's kind of, I mean, we love, I always say that in Scotland, our two favourite hobbies are drinking

00:35:59and over-sentimentality.

00:36:01And so you get both in Kayleigh.

00:36:04It's a one-stop shop.

00:36:05Yeah, it's great.

00:36:06The Kayleigh is interesting.

00:36:08My son's really into it.

00:36:09He went to the university in Scotland.

00:36:10But did he?

00:36:10There's a lot of young people get straight into it.

00:36:13You know, I think we did, we had this festival.

00:36:16I started, the first thing I did at Pallocchio was an LGBT festival called Out in the Hills.

00:36:20Uh-huh.

00:36:20Get it?

00:36:21Get it, and we had lots of, uh, that's what Ian came to, actually.

00:36:25Name drop again.

00:36:26And, um, we had this, sort of, a gay Kayleigh.

00:36:30And the thing is that a Kayleigh is a sort of intergenerational thing.

00:36:33You know, it's all, everyone does it.

00:36:35And then, you know, added sort of LGBT to that.

00:36:37So it was this amazing sort of community gathering thing.

00:36:41Uh-huh.

00:36:41And it was amazing.

00:36:42So many young people were there, and they just love it.

00:36:46I think it's really interesting that younger people are better at letting go.

00:36:50Yeah.

00:36:51Yeah.

00:36:51And, uh, sort of having abandoned.

00:36:53Yeah.

00:36:53And as we get older, we become a little bit more self-conscious.

00:36:57So, uh, yeah, it was, it's lovely.

00:36:59I'm really heartened by young people.

00:37:01Are you?

00:37:02In general, yeah.

00:37:03Sometimes I'm massively disappointed.

00:37:05LAUGHTER

00:37:06Don't give them anyone any personal experience?

00:37:10No, no, no.

00:37:10Thank you.

00:37:12But, like, in that show, in that tiptoe show I did with Russell T Davies,

00:37:16the young people who were in that were so lovely and supportive of each other.

00:37:20Mm.

00:37:20I really appreciated it, and they've all stayed friends, and it's such a, I don't know,

00:37:24I mean, we live in troubled times, I'm not sure if you've noticed, but I am actually quite optimistic

00:37:30because of the young people.

00:37:31Good.

00:37:32Good to know.

00:37:33Me too.

00:37:33Two right.

00:37:34Three soups.

00:37:34Yeah, very good.

00:37:35There you go, tuck into that soup.

00:37:37What do you guys want me to make at the end of the show?

00:37:39Will it be Alan's idea of food heaven, a comforting Thai classic?

00:37:42If so, I'm going to make a mastermind curry by combining plenty of fragrant Thai spices,

00:37:47a rich warming sauce that will coat potatoes, aubergines, and mushrooms.

00:37:50Finish the curry with some roasted peanuts and a side of sticky rice.

00:37:53Or his idea of food hell light cheese.

00:37:56So, I'm going to make a classic sweet and sour.

00:37:57Stop seeing it.

00:37:58Sausagey.

00:37:59Delicious light cheese instead of pineapple.

00:38:02Toss it all together with some crisp fried tofu and serve with the bok choy.

00:38:05Nice to do it.

00:38:06Which I'm going to shower and steam with a splash of soy sauce.

00:38:08Personally, if anyone cares, the sweet and sour one is much nicer.

00:38:12The light cheese is much nicer.

00:38:14It's not all about you, my friend.

00:38:15No, it is.

00:38:16Absolutely, it is.

00:38:17The choice is yours.

00:38:18Log on to the website now and have your say.

00:38:21These are delicious.

00:38:22Nice, right?

00:38:22Yeah.

00:38:23What was this one again?

00:38:24Just carrot, a little bit of sherry, black pepper, caramel.

00:38:26The sherry thing is a game changer.

00:38:29Toppings, that's what you need.

00:38:30Toppings.

00:38:30Right, so let's head over to Paris now with Dame Mary Berry.

00:38:33And she's in a busy boulangerie that's been feeding the locals for well over a century.

00:38:38Wow.

00:38:44Boulangeries are central to French life.

00:38:47Most of the population will visit their local bakery at least once a day for a warm baguette or something

00:38:54a little sweeter.

00:39:01The baguette is so important here that until 2015, bakers were only allowed to go on holiday in designated months

00:39:11to avoid a shortage of bread.

00:39:15I've been invited to have a little peep by pastry chef, Tiffany Boulangerie.

00:39:21So we have all of the bread here.

00:39:22Also an amazing display.

00:39:24Look at the size of that loaf.

00:39:26It's very big.

00:39:27That's for a very big family.

00:39:29Yes.

00:39:29But here we make all of the things here.

00:39:31It's very fresh from the scratch.

00:39:33So where do you make the bread?

00:39:34Downstairs.

00:39:35Do you want to go?

00:39:36I don't want to miss anything.

00:39:37Perfect.

00:39:42So this is the bakery.

00:39:44Good gracious me.

00:39:45It's so small.

00:39:47Yes.

00:39:47Actually, the old bakery in Paris, it's every time in the sous-sol.

00:39:50So downstairs like this.

00:39:52And this has been here for 120 years.

00:39:55That is quite amazing.

00:39:57Yes.

00:39:57And these poor chaps have been here since 2 o'clock in the morning.

00:40:00And they're still doing their baguettes.

00:40:03Why is it that the baguette is so important in France?

00:40:07I think French people like the baguettes.

00:40:09And since the Revolution Francaise, the baguettes have the same price.

00:40:15We cannot put too high the price.

00:40:17And it's accessible to everyone.

00:40:19So everyone can buy a baguette.

00:40:21So the government set the price for a standard baguette, standard weight, standard size.

00:40:27Yes.

00:40:28And that's the same in all Boulanger.

00:40:30Yes.

00:40:31Well, if it means everyone can enjoy and nibble on some warm bread, vive la République.

00:40:37But there's more to see in this underground labyrinth.

00:40:41So we make all of the croissants and ganosaes here.

00:40:44And it's my lovely co-worker Sixteen.

00:40:47She makes all of the croissants.

00:40:48Sixteen?

00:40:49Yes.

00:40:49Gosh.

00:40:50This is a production line, whatever it was.

00:40:52Is it an enriched butter dough?

00:40:54Yes.

00:40:55We use 82% of butter.

00:40:57It is modified so that it melts really slowly, so that you can have those layers that you

00:41:03can see in the oven.

00:41:0482% butter.

00:41:06I know croissants are moorish, but that's a surprise even to me.

00:41:11I really want to have a go myself, but just you show me how to do it.

00:41:15Yes.

00:41:16So you pull a bit the dough.

00:41:19Right.

00:41:19And then you roll like that.

00:41:22And you roll, you roll, and you tuck the bottom under it.

00:41:26Right.

00:41:26Right, my turn.

00:41:27I'll do one specially for me.

00:41:29Okay.

00:41:29Thank you.

00:41:30So I tuck it in tightly here.

00:41:34Here, croissant will take two days to make from scratch.

00:41:38And then I have to tuck this underneath.

00:41:42Exactly.

00:41:42And turn it over.

00:41:44Perfect.

00:41:49I have a simple dessert using some sweet French brioche that wouldn't look out of place in

00:41:55a patisserie.

00:41:57I'm going to make a brioche frangipane apple pudding.

00:42:02And it is very classy, but simplicity itself.

00:42:07So let's get going.

00:42:10You can buy brioche very easily in the supermarket.

00:42:13You don't have to trot over to Paris or France to get it.

00:42:18I've got a generously buttered dish ready to go.

00:42:21So just get the bread, push it into the side.

00:42:25And can you see, it can take shape.

00:42:29The brioche will give the perfect buttery base.

00:42:32And it's so easy.

00:42:34Just squeeze them in.

00:42:35Do it in a single layer and work each piece in.

00:42:40Last piece going in.

00:42:44So my juice ore is finished.

00:42:48That's the brioche base finished.

00:42:50And now for the frangipane.

00:42:53My rich almond frangipane is simple to make, especially in a food processor.

00:42:59In goes the butter.

00:43:01Blitz together with 175 grams of caster sugar until smooth.

00:43:07And away we go.

00:43:12That was quite simple.

00:43:14To bring out the classic almondy flavour, add a teaspoon of almond extract.

00:43:19Don't muddle almond extract with almond essence.

00:43:23Extract is the real thing and it's stronger.

00:43:26There it is.

00:43:27Followed by 175 grams of ground almonds, three eggs and 25 grams of flour.

00:43:39That was really very easy.

00:43:42Smooth over the top of the brioche.

00:43:48And then we'll just put apple on top.

00:43:51For the perfect balance of sweet and tartness, I'm using braeburns.

00:43:56Start from the outside and put one in.

00:44:00And then let them just gently overlap.

00:44:11Now this will rise up and it will be beautiful.

00:44:16It goes in the oven at 180 fan and it will take about 40 minutes.

00:44:28Finally, a glaze of apricot jam that's been thinned out with a drop of hot water.

00:44:34And I've got a bit of apricot to put in the middle there.

00:44:38And sprinkle over toasted almonds.

00:44:41I'm very pleased with it and I think it looks really posh.

00:44:45There you have it, buttery apple frangipan tart.

00:44:50What could we better?

00:44:52This is definitely right at the top of my favourite simple puds.

00:45:06Let's get broken on.

00:45:07Thanks for that, Mary.

00:45:08What a treat that was.

00:45:09And, er, apology.

00:45:11If anyone heard any fruity language right at the top of the show,

00:45:14we're sorry about that.

00:45:15Still to come, Carmen O'Neill is enlightening Alan on a hot new crisp friend

00:45:19that he can use in his bar in New York.

00:45:22Er, crisp cootery, apparently.

00:45:24It's loaded crisps to go with some great cocktail pairings.

00:45:28Er, what do you want me to make at the end of the show?

00:45:29Would it be Alan's Food Heaven, a comforting mastermind curry with Thai sticky rice

00:45:32or his food health sweet and sour tofu with light cheese and bok choy?

00:45:36Log on to the website and have your say.

00:45:39Right, Ben, let's do some cooking.

00:45:41All right, let's do it.

00:45:42I'm a little bit nervous.

00:45:43I'm cooking for Chef Adam Byatt and Nightcrawler.

00:45:47I kind of can't believe it.

00:45:49So we're going to do a lovely...

00:45:50You were fangirling over the Nightcrawler.

00:45:52Big time?

00:45:52Yeah, it's like I'm, it's like X-Men, I'm like ten years old again.

00:45:55I don't know if I should admit that I googled

00:45:57is Nightcrawler a bad guy or a good guy, but I...

00:46:01What does it say?

00:46:02That you are a devoted Catholic as Nightcrawler

00:46:05and you have scary-looking skin but you're a good guy.

00:46:09That's exactly it.

00:46:09There you go.

00:46:10Thank you.

00:46:10Thank you for that.

00:46:11Thank you for clearing that up.

00:46:13Excellent.

00:46:13So that's what Google said.

00:46:16So, right, Bavette Steak.

00:46:17So, Bavette Steak.

00:46:18So, if you haven't come across this before, it is a fantastic steak.

00:46:22It's very budget-friendly.

00:46:23It's full of flavour.

00:46:25And it's called Bavette.

00:46:27Bavette means bib in French.

00:46:29Then it kind of refers to the shape of it.

00:46:31It comes from inside the ribcage of the cow and it's this kind of great big flat thing.

00:46:35Very kind of fibrous.

00:46:37You have to cook it really nicely.

00:46:40Nice and blushing pink.

00:46:41And then you have to be very careful about how you carve it.

00:46:43But it's a really, really lovely steak to eat in the week.

00:46:46I think it's fantastic.

00:46:48And we're going to spice it like pastrami.

00:46:51But before that, I'm just going to get some cabbage going.

00:46:54Some burnt cabbage.

00:46:56Burnt cabbage.

00:46:56Sorry, Rick.

00:46:57It's all the rage.

00:46:58Rick hates it.

00:46:59Yeah, he absolutely hates it.

00:47:01So, just some hispy cabbage, which is all sweet, pointed cabbage.

00:47:06You love a bit of burnt cabbage, don't you, Carmen?

00:47:07I love it.

00:47:08I love hispy cabbage.

00:47:09I think this might actually be close to my heaven dish that Adam gets to eat.

00:47:14So, I might be fighting for him after we go off air.

00:47:17I've got you.

00:47:17Don't worry, Tom.

00:47:19Right.

00:47:19That just hits a hot pan.

00:47:21So, I do want to build some colour on it.

00:47:23So, I've got two pans here.

00:47:25One for Alan.

00:47:26We're going to leave the butter out.

00:47:28But I like to do it with a bit of butter.

00:47:30So, a little bit of oil.

00:47:31And then lay your cabbage across the pan.

00:47:34And I'm just going to leave that now.

00:47:36Don't touch it.

00:47:37A little bit of salt.

00:47:38Right.

00:47:39So, Alan's having this lion's mane mushroom.

00:47:41Lion's mane mushroom, yeah.

00:47:42Which is kind of all the rage of the mane.

00:47:43And it looks a bit like cauliflower, no?

00:47:45Yeah.

00:47:45So, we've squashed it.

00:47:48It's because it's quite water heavy, isn't it?

00:47:49Yes, that's right.

00:47:50We've squashed it just to remove some of that excess water.

00:47:53And then we're going to cook it.

00:47:54It's got some lion's mane.

00:47:55I like it.

00:47:55Very good.

00:47:55You like it?

00:47:56Yeah, you're a big fan, chef.

00:47:58You can have it.

00:47:58It's good for memory.

00:48:00Yeah.

00:48:00For cognitive.

00:48:01I take it as a drink.

00:48:03It drinks with it.

00:48:04I take it as a drink.

00:48:05Drink.

00:48:05It's good, yeah.

00:48:06It's good for anxiety, for sleep.

00:48:08Is it?

00:48:08Yeah.

00:48:09Oh, wow.

00:48:09Bring it on.

00:48:10There you go.

00:48:11Big fan of that.

00:48:11Look at you.

00:48:11Well, it's a steak today.

00:48:13Yeah.

00:48:14And we're going to spice it with the same spice rub.

00:48:16And pastrami, it's big, bold, it's spicy.

00:48:19And it's very, very forward on black pepper and coriander.

00:48:23So, I've just added those to a dry pan.

00:48:25I'm just going to toast those kind of medium heat, two, three, four minutes, just until they smell delicious.

00:48:32And then we're going to grind those up in this lovely pesto de mortar and finish it with brown sugar,

00:48:38chili, garlic powder, and a little bit of salt.

00:48:40So, really, it's an amazing spice mix.

00:48:43It's really, really nice.

00:48:44Because pastrami itself takes, like, a week to make.

00:48:48It's a really, really long process.

00:48:49And this takes 20 minutes.

00:48:52Yeah.

00:48:52So, you know.

00:48:53Explain the process of pastrami.

00:48:56So, pastrami is, it's...

00:48:58People find it very interesting.

00:48:59Yeah, it's made with the brisket, which is from the breast of the cow.

00:49:05And then it's cured.

00:49:06And they call it corning.

00:49:07So, corned beef.

00:49:09Pastrami is essentially corned beef, but smoked and spiced.

00:49:13Yeah, so it's a long, long process.

00:49:14It's a very, very long process.

00:49:15I mean, the brine alone takes days.

00:49:18And you'll see it in those sandwiches in New York, you know, there's a big stack sandwich.

00:49:22Sandwiches as big as your head.

00:49:23Yeah, but I like pastrami.

00:49:24Oh, they're delicious.

00:49:26They're also not cheap.

00:49:28Say again?

00:49:28Those sandwiches are not cheap.

00:49:30Famously, break the bank.

00:49:32You've got a queue for ages and you've also got to go to New York.

00:49:35Do you...

00:49:36You spend a lot of time in New York, right?

00:49:38Yeah, I live in New York as well.

00:49:38You live in New York.

00:49:39Do you find it really expensive or not?

00:49:42Well, I'm hugely rich.

00:49:47Oh, man.

00:49:48Avengers money.

00:49:49I think it's more expensive here.

00:49:51I think it's more expensive here.

00:49:53I think.

00:49:53It's what?

00:49:54I think it's more expensive here.

00:49:56I suppose it depends on the money exchange thing, doesn't it?

00:50:00And also that you see it way more in New York.

00:50:02You don't see it in as many delis and places.

00:50:04Oh, pastrami.

00:50:05Oh, I've never bought pastrami in my life.

00:50:06Oh, no problem.

00:50:07I don't know what I'm talking about.

00:50:07But I was in...

00:50:07I was in Katz's Deli.

00:50:09Oh, yes.

00:50:10Three sandwiches.

00:50:11$90.

00:50:12Oh, that's ridiculous.

00:50:13Oh, that's because it's a tourist trap.

00:50:15It was good, though.

00:50:16It's a tourist trap.

00:50:16And also, don't you have to get little tickets at different places?

00:50:18Yeah, yeah, yeah.

00:50:19It's a whole process.

00:50:21How long have you been in New York, Alan?

00:50:23Like 26, seven years.

00:50:25So do you consider yourself a New Yorker?

00:50:27I do.

00:50:28I know that's quite a...

00:50:29I do.

00:50:29I think it's sort of like a thing that after 10 years or something,

00:50:33or else either you've been mugged, that makes you a New Yorker,

00:50:36or if someone runs past you in the street with no top on

00:50:42and you don't think it's weird, then you're a New Yorker.

00:50:45Then it counts.

00:50:47That sounds like London.

00:50:48Yeah.

00:50:49It's quite a lot like London these days.

00:50:52So the spice rub is just getting finished with those extra little bits.

00:50:56Just a little bit, Julie.

00:50:57Remember you did a collab sandwich with us

00:50:59when we did the outside the Trinity thing?

00:51:02That's right.

00:51:03It was this recipe that your amazing team

00:51:06kind of amended and moulded into an amazing sandwich.

00:51:10It was a brilliant...

00:51:10It was a big seller, no?

00:51:12Yeah.

00:51:12I love a collab sandwich.

00:51:14Everything's collabs.

00:51:15Everything's collabs.

00:51:16Just collabs.

00:51:16Shall we collabs?

00:51:17Yes.

00:51:18We're doing a crisp collab.

00:51:19Don't put that out there.

00:51:20This is so exciting.

00:51:22So with the steak, I'm just resting this now.

00:51:24And with a steak like Babette, I like to rest it pretty much for as long as it takes to

00:51:30cook.

00:51:30Okay.

00:51:30You really want to let it relax.

00:51:31And then I'm going to show you how to carve it in a minute.

00:51:33But let's talk about your YouTube series.

00:51:36Yes.

00:51:37Starrge.

00:51:38Starrge.

00:51:38Starrge, Starrge, Starrge.

00:51:39So it's where you go into people's kitchens.

00:51:40Yeah, I invade the kitchen.

00:51:42With cameras.

00:51:43With cameras.

00:51:44And we get in the way.

00:51:44No.

00:51:45We go...

00:51:45The idea of the show is to show people what's going on in the kitchen.

00:51:49It's quite a flower on the wall.

00:51:50They chuck me on the line into the weeds.

00:51:53Yeah.

00:51:54And see if I...

00:51:54Well, one, see if I've still got it.

00:51:55But more importantly, celebrate some of the best cooking in the city.

00:51:59When are you coming to mine?

00:52:01You're on the list, Adam.

00:52:02Yeah, I think series two, we're going.

00:52:04We're going to Claridge's on Tuesday.

00:52:05Wow.

00:52:06That's where I see.

00:52:06It's quite nerve-wracking.

00:52:07It's really nerve-wracking.

00:52:08My whole career started at Claridge's.

00:52:10There you go.

00:52:11Yeah.

00:52:11It's going to be interesting.

00:52:13We're doing the chef's table.

00:52:14It's going to be good.

00:52:15I've never been in...

00:52:17I've kind of seen the inner workings of a great big hotel like that.

00:52:19Hotel kitchens are another place altogether.

00:52:21They're like wonderland.

00:52:23They're amazing.

00:52:24Wonderland?

00:52:24Yeah, they are.

00:52:25They are.

00:52:26You can...

00:52:27There's bakeries.

00:52:28Subterranean stuff.

00:52:29Butcheries, larders, hot passes, cop...

00:52:31They're amazing.

00:52:32A restaurant kitchen is very...

00:52:33It's all in one very tight space,

00:52:35but a hotel is a magical place.

00:52:36Yeah.

00:52:37So to finish the cabbage...

00:52:38Five years.

00:52:39Really?

00:52:40Finishing the cabbage, a little bit of vinegar.

00:52:42Just to balance out that butter and steam the cabbage through.

00:52:45Okay.

00:52:45You just chuck it in, add a lid.

00:52:47Okay.

00:52:47Give it a shake.

00:52:49Simple.

00:52:49Leave it at that.

00:52:50Lovely burnt cabbage.

00:52:51Okay, fine.

00:52:52Yes, Rick.

00:52:53Yeah, Rick.

00:52:54Was that a white vinegar or what kind of vinegar was it?

00:52:57Oh, you could use...

00:52:58Yeah, white wine vinegar, Chardonnay vinegar,

00:53:00cider's very nice, cider vinegar for this.

00:53:02And then, kind of in the background, Matt,

00:53:04you've been making a lovely rosti.

00:53:06Yeah.

00:53:07And a potato cake.

00:53:08So just potato, onion, potato, onion, seasoning,

00:53:11a little bit of seasoning, a little bit of corn flour.

00:53:12Okay.

00:53:13You could just hold that up for me.

00:53:13Alan's ears just perked up for the...

00:53:15Oh, potatoes.

00:53:15All potatoes.

00:53:17Bring it on.

00:53:19Breakfast of champions.

00:53:22So all these, this recipe came from your book, right?

00:53:27It's just a year old now.

00:53:28How I Cook, it's one year old.

00:53:29It's a really good book, by the way.

00:53:30Thank you.

00:53:31It's a really good thing.

00:53:31Yeah, we've all fought over the coffees that have been here.

00:53:34Yeah, I've got one.

00:53:35Yeah.

00:53:36Yeah, same here.

00:53:36Yeah, we're seeing who won the fight.

00:53:38Have you got one?

00:53:39No, no, Matt won.

00:53:41Matt won.

00:53:41Has Matt got it?

00:53:42Yeah, no, it's a year old.

00:53:44And this is a recipe from the book.

00:53:46It's a great example of the kind of cooking that is in the book.

00:53:49It's, you know, it's approachable.

00:53:52It's casual, but it has some lovely techniques sprinkled in there.

00:53:55And, I mean, the flavor is the headline, you know?

00:54:00So now we've got a lovely rested steak here.

00:54:02And before I cover it in mustard and the spice rub,

00:54:06you can just see how the grain is running.

00:54:08So it's running like this.

00:54:09Can we have a look at that?

00:54:10It's a very fibrous steak.

00:54:12If we pull it apart.

00:54:13Yeah, you can see how it's running.

00:54:16So what I'm going to do is cut, not this way,

00:54:18I'm going to cut against the grain like that.

00:54:20But before I do that.

00:54:21And if you don't do that, it does become a tricky thing.

00:54:24It can become, yeah, quite unpleasant.

00:54:26Yeah.

00:54:27Yeah.

00:54:27So it is important that you remember that.

00:54:29Oh, I love this bit.

00:54:30Yeah, it's cool.

00:54:31So now, I mean, what do you eat with pastrami?

00:54:33Mustard.

00:54:34So I'm covering it in mustard.

00:54:35And this is just going to help me adhere,

00:54:38not only taste delicious,

00:54:39but it's going to adhere this amazing spice rub.

00:54:42And why do you not do this before you're cooking?

00:54:45Why don't you cover it?

00:54:46Good question.

00:54:46I mean, if you were to do this before,

00:54:48this has got sugar in it.

00:54:49Yeah.

00:54:49It's a nice balanced rub,

00:54:50and the sugar would burn almost instantly.

00:54:53Okay.

00:54:54As would the coriander and the juniper and the black pepper.

00:54:56So it's nice.

00:54:58We toast them off,

00:54:58we wake them up a bit,

00:54:59and then add them after the fact.

00:55:02Yeah.

00:55:04So...

00:55:04So is this like it takes less time

00:55:06because you're doing the things afterwards on the sauce

00:55:08that you normally infuse the meat with?

00:55:11Oh, it's really,

00:55:12it's the cut of beef.

00:55:15It's such a long process.

00:55:16Yeah.

00:55:17And it's also,

00:55:18it's quite large format,

00:55:19so you have to usually make quite a lot of it.

00:55:21Right.

00:55:22So it's something that's suited really for restaurants

00:55:24or, you know,

00:55:25businesses like that.

00:55:26So this is just an easy way

00:55:28to kind of scratch the same itch,

00:55:29you know,

00:55:29with the flavours and the beef,

00:55:32but just a little easier.

00:55:35That lion's mane looks great.

00:55:36I know,

00:55:37it's remarkable, isn't it?

00:55:38Have you had lion's mane?

00:55:39So then you just carve the steak,

00:55:40cross the grain,

00:55:41beautifully cooked.

00:55:42Is it easy to get a hold of?

00:55:44Babette?

00:55:44No, this.

00:55:45Lion's mane?

00:55:47Michaela?

00:55:47Couldn't tell you.

00:55:48Where did we get lion's mane from?

00:55:50Shop, thanks.

00:55:53I think you can actually get kits

00:55:55to grow them yourself.

00:55:58So then we just open that up.

00:56:00Helpful.

00:56:01Landed on the plate.

00:56:02The nation thanks you.

00:56:03And then I'm just going to finish it

00:56:07with a little bit more mustard.

00:56:08This is Dijon mustard,

00:56:09which is, I mean,

00:56:10my probably desert island mustard.

00:56:13if there is such a thing.

00:56:16That's it.

00:56:17That's the plate.

00:56:17Beautiful.

00:56:18What's it called, mate?

00:56:18So that's pastrami spice babette

00:56:20with potato latke

00:56:21and charred cabbage.

00:56:23Beautiful.

00:56:28OK, who's getting this?

00:56:30Adam, you're getting this.

00:56:31Wow, lucky me.

00:56:32There you go.

00:56:32Try the old lion's mane.

00:56:34Thank you very much.

00:56:35Thank you very much.

00:56:36Thanks, mate.

00:56:37I'll get it out.

00:56:38OK, Helen,

00:56:39I'm going to eat some steak.

00:56:40You're going to tell me about wine?

00:56:41You've got a red wine.

00:56:42It is Carmenere.

00:56:44This one's from Morrison's,

00:56:45the best Carmenere.

00:56:46£7.50,

00:56:47which I think is an absolute steal

00:56:49for this wine.

00:56:50So Carmenere is a grape.

00:56:52It does have a certain kind of spiciness

00:56:55and earthiness to it,

00:56:56which really matches

00:56:57what you've got going on

00:56:58on the plate,

00:56:59because you've got the spice

00:56:59and the slight earthiness

00:57:01of the cabbage.

00:57:02But this one, as well,

00:57:04for a long time,

00:57:05Carmenere was mistaken

00:57:06for Merlot.

00:57:08But actually,

00:57:09once they realised

00:57:09it was a different grape

00:57:10and treated it differently,

00:57:11you get this incredible...

00:57:12It's big,

00:57:13but you get this lovely freshness

00:57:14into it as well.

00:57:15Yeah, it's juicy.

00:57:16I'm listening.

00:57:17Juicy.

00:57:18It's juicy.

00:57:18It's really juicy.

00:57:19But I think for £7.50,

00:57:20this is an absolute bargain

00:57:22and it's just such a glorious,

00:57:24friendly wine.

00:57:25Do you know what else is juicy?

00:57:26This mushroom thing.

00:57:27They're amazing, aren't they?

00:57:28Good, aren't they?

00:57:29Good, aren't they?

00:57:29Good as a nurse?

00:57:31I've never got one of those before.

00:57:33A revelation.

00:57:33It's really nice.

00:57:34How's the steak, Adam?

00:57:35Big old mouthful

00:57:36you've just taken there?

00:57:39It's really good.

00:57:40Yeah?

00:57:40I've just been eating it.

00:57:41You can feel it.

00:57:41So delicious.

00:57:42It's an amazing cut of beef.

00:57:44I think so.

00:57:47That's doable midweek.

00:57:48No, it's delicious.

00:57:48That is just more

00:57:49than some of its parts.

00:57:50Totally.

00:57:51Under-promise,

00:57:52over-deliver that one.

00:57:53Well done, Ben.

00:57:55Right.

00:57:56Let's end.

00:57:57That sounded sarcastic.

00:57:57It did.

00:57:58No, it wasn't me a second.

00:58:00Right, let's head over

00:58:00to Nigel Slater's now

00:58:01and he's pottering around

00:58:02in his garden

00:58:03in search of some

00:58:04autumnal supper.

00:58:12It's been a wonderful season

00:58:14so far in the garden

00:58:15but it's not been short

00:58:17of its disasters.

00:58:20I was getting so excited

00:58:21about my fig this year.

00:58:23I had masses on there

00:58:24and they were all ripening

00:58:25and then there's a disaster

00:58:29and the trunk has split.

00:58:33All this happened

00:58:33in the pouring rain

00:58:34and all my beautiful ripe figs,

00:58:37I mean, he'll probably still ripen

00:58:39but a lot of them

00:58:41are never going to be edible

00:58:44and it's such a shame

00:58:46because I like my figs.

00:58:59as the autumn draws in

00:59:01what you can grow in your garden

00:59:03becomes a little limited

00:59:04but there are some vegetables

00:59:06that will survive

00:59:07for cooler, darker months

00:59:08that also make a cosy meal.

00:59:12You know, in the evening

00:59:13start to draw in

00:59:14and the weather gets a bit damp.

00:59:16What I really look for

00:59:17in my suppers

00:59:18is a bit of sweetness.

00:59:20And when I'm talking

00:59:21about vegetables,

00:59:22the sweetest of them all

00:59:23is some sort of squash.

00:59:25It doesn't matter

00:59:26whether it's a great big

00:59:27golden pumpkin,

00:59:29a little acorn squash

00:59:30or a butternut.

00:59:31It's just that golden flesh

00:59:33that turns really sugary

00:59:34when it's cooked in the oven.

00:59:37Tonight's winter warmer

00:59:39is stuffed squash.

00:59:45Slice your squash in half

00:59:47and spoon out the seeds.

00:59:51It takes quite a lot of heat

00:59:52to get right down

00:59:53into a thick bit of squash

00:59:55so I score them.

00:59:57It just means that

00:59:59the heat can get right down

01:00:02into the fibres.

01:00:05I'm going to roast these

01:00:07with a little bit of butter.

01:00:08I could use olive oil

01:00:10but there is something right

01:00:11about pumpkin and butter.

01:00:14It just works.

01:00:19Put a bit of salt and pepper.

01:00:24and then that can go

01:00:26straight into the oven.

01:00:32Roast them for a good hour.

01:00:34In the meantime,

01:00:35start your stuffing.

01:00:36The base is a couple

01:00:38of big, strong onions.

01:00:42and I've tried everything

01:00:43and I mean everything

01:00:45to prevent me from crying

01:00:48and there's just nothing.

01:00:50I've done some very sensible

01:00:51sounding things

01:00:52and I've done some really daft ones.

01:00:54Real old wide scales

01:00:55that you just lather.

01:00:56There's no one else in the room

01:00:57when you do it.

01:00:57but nothing works.

01:01:06Put a lid on

01:01:07so that they cook

01:01:08very softly

01:01:09and very gently.

01:01:20I'm going to put in

01:01:23just a few spicy things.

01:01:25Nothing hot to blow your socks off.

01:01:27Just something that kind of

01:01:30welcomes you in

01:01:31from a cold wet day.

01:01:32Just a little bit of gentle ginger.

01:01:36I'm going to keep these pieces

01:01:38quite big

01:01:38like matchsticks

01:01:39so that when you eat

01:01:41the sweetness of the pumpkin

01:01:43and the sweetness of the onions

01:01:44and then you've got these

01:01:46little blasts

01:01:47of citrusy hot ginger.

01:01:51Cinnamon's always welcome

01:01:52with pumpkin.

01:01:53Any members of the squash family

01:01:55whether it's a butternut like these

01:01:57or a good old fashioned

01:01:58big orange pumpkin

01:02:00cinnamon always works beautifully.

01:02:04and a bit of cumin

01:02:05for the earthiness

01:02:06and then just

01:02:08little bit of smokiness

01:02:12from some paprika.

01:02:15Throw in a handful of sultanas

01:02:18for a sweet fruity zing.

01:02:23And then that

01:02:26goes into my squash.

01:02:39It's kind of autumn day cooking.

01:02:41It's sweet and buttery.

01:02:43A little bit spicy.

01:02:45Every now and again

01:02:45you get that little

01:02:46hit of ginger

01:02:47when you're eating it.

01:02:48It's the sort of thing

01:02:49I want to eat

01:02:49with a glass of

01:02:51very, very nice red wine.

01:02:56Something quite soft

01:02:57and velvety.

01:02:59And I'll pop that in

01:03:00for a little while.

01:03:04Pop it all into the oven

01:03:05for a further

01:03:0610 to 15 minutes

01:03:08for the juices

01:03:09to trickle through the squash.

01:03:14You know, this smells sumptuous.

01:03:18It's sweet.

01:03:20It's savoury.

01:03:22It's spicy.

01:03:23I must have

01:03:26some of those

01:03:28golden juices.

01:03:29Bright golden food

01:03:31for a dark evening.

01:03:42Don't forget

01:03:43to score the squash first.

01:03:45This helps it cook evenly

01:03:47and to produce

01:03:48that golden toasty

01:03:49appearance and taste.

01:03:56Thanks a lot, Nigel.

01:03:57The website vote is now closed

01:03:58and we can soon find out

01:03:59whether Alan's getting

01:04:00his food heaven or food hell

01:04:01at the end of the show.

01:04:02Now,

01:04:03sorry, I'm eating.

01:04:04Now, if you've been

01:04:05picnicking in the park

01:04:06all summer

01:04:07or doom scrolling

01:04:08through foodie content online

01:04:09you have no doubt

01:04:10seen the viral sensation

01:04:11that is crisp couterie.

01:04:13But if you haven't,

01:04:14Cocktail Carmen is here

01:04:15to prove it's not just

01:04:16a passing phase

01:04:17with our ultimate

01:04:18loaded crisps

01:04:19and cocktail pairings.

01:04:20It's not a phase,

01:04:21is it, Carmen?

01:04:22It's not a phase.

01:04:22This is the ultimate

01:04:23Saturday night

01:04:24which is perfect

01:04:25for traders

01:04:25when you don't want

01:04:26to do any cooking

01:04:27and you want to just

01:04:27load some beautiful crisps up

01:04:29and top it

01:04:30with all your favourite toppings.

01:04:32So I'm going to show you

01:04:32what we're doing.

01:04:34I love that I am cooking

01:04:35for a Michelin star chef

01:04:36and I use the word cooking.

01:04:37I am loading crisps

01:04:38with toppings.

01:04:39So I think you put more effort

01:04:41in there.

01:04:41We do, we want to make sure.

01:04:43So this is exactly it.

01:04:47How am I opening this?

01:04:48So I've popped the bag of crisps

01:04:51just up a little bit

01:04:51and I'm going from corner

01:04:53to corner

01:04:56because we don't want to do

01:04:58we don't want to add

01:04:59any more washing up

01:05:01for the team.

01:05:03Wow.

01:05:03Doing this also at an angle

01:05:05is great.

01:05:06So you've made a sort of

01:05:08envelope of crisps.

01:05:09Envelope.

01:05:09Because then you peel it back.

01:05:11Oh, you just leave it on the thing?

01:05:13And no washing up.

01:05:14Oh, this is the plate.

01:05:15This is the plate.

01:05:16I was talking about

01:05:16our mutual friends,

01:05:17Dave and Caroline,

01:05:18they came to my house

01:05:18and I did this at the starter

01:05:20and they loved it.

01:05:21It's no effort at all.

01:05:23I didn't really,

01:05:24I just thought you were

01:05:24being in all about

01:05:25opening a bag of crisps.

01:05:26No, no, no, no.

01:05:27So now I'm going to get you

01:05:29to start piling up.

01:05:30So you have got

01:05:31some beautiful

01:05:33vegan burrata cheese

01:05:34which I absolutely love.

01:05:35So I'm going to get you

01:05:35to pick that

01:05:36and now rip it up

01:05:37over your crisps

01:05:38and then you're going

01:05:39to add your toppings

01:05:41of sun-dried tomatoes,

01:05:42a little bit of rocket

01:05:43and some great vegan salami.

01:05:45So guys, tuck in.

01:05:46We've got Italy first

01:05:48which is the one

01:05:49in front of Matt.

01:05:50It's quite hard.

01:05:51to hand around.

01:05:52You can just pass it,

01:05:53just pass it around.

01:05:54But this has again

01:05:55burrata,

01:05:56some sun-dried tomatoes,

01:05:57rocket,

01:05:58drizzle with a little bit

01:05:59of balsamic vinegar,

01:06:02balsamic glaze

01:06:03and a little bit

01:06:03of olive oil.

01:06:04Yes, you're beautiful.

01:06:05Great job.

01:06:07Vegan.

01:06:08You could rinse

01:06:09and then here you go.

01:06:10Cloth right there.

01:06:11Now, we are going to,

01:06:14the thing this is great

01:06:15is what you have

01:06:16in the kitchen cupboard.

01:06:19See, it makes every,

01:06:20it's happy food.

01:06:21It is happy food.

01:06:22Delicious.

01:06:23Throw this on.

01:06:24I need some music.

01:06:25And what we're doing

01:06:26is we obviously need

01:06:27to pair it

01:06:27with some drinks.

01:06:30Right.

01:06:30So, perfect.

01:06:32Look at this.

01:06:32That's great.

01:06:33And this is vegan salami,

01:06:35which is wonderful

01:06:36because you don't have

01:06:36to sacrifice any

01:06:37of the flavor

01:06:38for all of the meat

01:06:39alternatives.

01:06:40They're really,

01:06:40really good.

01:06:41It's actually quite nice.

01:06:42It is.

01:06:43It is quite nice.

01:06:44Now, we're going to go

01:06:46into the cocktail.

01:06:47So, what I'm doing

01:06:47is an Americano,

01:06:49which I've got

01:06:49some sweet vermouth,

01:06:50which is that

01:06:51fortified wine.

01:06:52I've got a little bit

01:06:53of bitter in that

01:06:54and that is your,

01:06:54like, Campari.

01:06:56And you're going to

01:06:56top that off

01:06:57with a little bit

01:06:58of soda.

01:06:59You guys have this

01:07:00in front of you,

01:07:01so definitely crack

01:07:02into it.

01:07:02It's sort of like

01:07:03a spritz of a...

01:07:04Well, you're a Negroni

01:07:06fan, aren't you?

01:07:06I am, yes.

01:07:07So, this is like

01:07:08a lighter, slightly

01:07:08lighter Negroni.

01:07:09It doesn't have the

01:07:10gin in it,

01:07:10but you can give that

01:07:11a taste.

01:07:12See what you think.

01:07:13This is Italy.

01:07:14Feed from the table.

01:07:16Thoughts?

01:07:17Such a good pairing.

01:07:19Any cocktail,

01:07:20this kind of sunset

01:07:21colour is a good place

01:07:22to start.

01:07:23Very easy.

01:07:24All right.

01:07:24Now, on to Spain.

01:07:26So, what I have

01:07:27in front of me

01:07:27is we've got

01:07:29some olive oil crisps.

01:07:30We've now shredded

01:07:31a little bit of that

01:07:32ham on top of it,

01:07:33and we've done

01:07:34manchego cheese,

01:07:35green olives,

01:07:36for that bit of

01:07:37acidic lift,

01:07:38and then I've

01:07:39drizzled it with

01:07:39hot honey and

01:07:40topped it with

01:07:41a bit of slivered

01:07:42almonds on there.

01:07:42So, you've got

01:07:43that crunch.

01:07:44The key is not

01:07:45making soggy crisps,

01:07:46which people have

01:07:47said soggy crisps,

01:07:48but we don't want

01:07:49them soggy,

01:07:49so you want to get

01:07:50that, like,

01:07:50acidic crisp,

01:07:52crunchiness,

01:07:52and what do we

01:07:53pair it with?

01:07:54We've got to go

01:07:55with a white sangria.

01:07:56So, top this in

01:07:57into a big container

01:07:59which I have

01:08:00wine somewhere,

01:08:01so I'm going to

01:08:02come back and grab

01:08:03my wine,

01:08:04which I think

01:08:05is on the corner.

01:08:06So, I'm going to

01:08:07actually fast forward

01:08:08and tell you

01:08:09what's in it.

01:08:10So, we've got

01:08:11their white wine,

01:08:12it's albarino in there.

01:08:13The albarino is going

01:08:14to give you that

01:08:16kind of stone fruit.

01:08:18Oh, so you've just

01:08:18been hiding it.

01:08:19Here it is,

01:08:19everybody, yes,

01:08:20I had it in my arm.

01:08:20You just packed it,

01:08:21packed it away

01:08:22in your shoulder.

01:08:22So, you've got

01:08:24the, all of it

01:08:25goes into a big jug.

01:08:27Don't break it.

01:08:29Get that big spin.

01:08:31Okay, so that goes in.

01:08:33I'm going to add

01:08:34a little bit of,

01:08:36smell this,

01:08:36this is peach liqueur.

01:08:38It's the guys

01:08:38that started

01:08:39Saint-Germain.

01:08:40It's beautiful.

01:08:40It gives that kind

01:08:41of, a little bit of

01:08:42sugar to the white

01:08:43sangria,

01:08:44a bit of viscosity,

01:08:45and I'm also going

01:08:46in with a bit of

01:08:46brandy.

01:08:47Pop those in,

01:08:49and then top

01:08:50into sliced peaches

01:08:52if you've got oranges,

01:08:53if you've got lemons,

01:08:54whatever fruit you have.

01:08:56It's apple.

01:08:57It's apple, yep.

01:08:58A little bit soaked

01:09:00with some lemon

01:09:00to get that nice

01:09:01brightness to it.

01:09:03And that,

01:09:04guys, what do you

01:09:05think from the,

01:09:07not just for summer,

01:09:09and also that peach

01:09:10liqueur kind of gives it

01:09:11kind of going

01:09:11into the autumnal

01:09:12season.

01:09:13It's really nice

01:09:13and fresh

01:09:14and very easy

01:09:15to drink.

01:09:16It is absolutely

01:09:17delicious.

01:09:18Delicious.

01:09:18and the almonds

01:09:19together are lovely.

01:09:20You don't have to set it.

01:09:21Can I ask a question?

01:09:22Yes.

01:09:22What flavor of crisps

01:09:24do you use?

01:09:25This was an olive oil

01:09:26crisp,

01:09:26but now we're going

01:09:27to go in to UK,

01:09:29which we've done

01:09:30a mature cheddar

01:09:31and chutney,

01:09:32onion chutney.

01:09:33Flavored crisp.

01:09:34Flavored crisp.

01:09:35And now this one's

01:09:35a thicker crisp

01:09:36because we've put

01:09:38red onion chutney

01:09:39on it.

01:09:39We have also put

01:09:41slices of apple.

01:09:42We've got some

01:09:42really nice,

01:09:44crispy cheddar

01:09:45in that,

01:09:46that kind of,

01:09:46that's got that

01:09:47good crystallization.

01:09:48in there.

01:09:49A little bit

01:09:49of cornichons in there.

01:09:51And we've got

01:09:51some honey cured ham

01:09:52on that as well.

01:09:54What do you guys think?

01:09:55We're kind of in

01:09:55ploughman's territory.

01:09:56It is.

01:09:57And I think

01:09:57with this trend as well,

01:09:58it's kind of like

01:09:59a cheese board

01:10:00just without

01:10:01a little bit less work

01:10:02and you just pile it

01:10:03into a bag.

01:10:04Yeah.

01:10:04This is what they call

01:10:05girl dinner.

01:10:06It's girl dinner,

01:10:07picky bits,

01:10:09easy.

01:10:09It's a thing,

01:10:10isn't it?

01:10:10It is, isn't it?

01:10:11Yeah, it is.

01:10:12It's a real thing.

01:10:13Real thing.

01:10:14And so it is.

01:10:15But this is still,

01:10:16you're hitting

01:10:16your one in five-ish.

01:10:18Ish.

01:10:20It's a lot of ish.

01:10:21So we're going to go

01:10:22in to our cocktail

01:10:24that we have paired.

01:10:24And what are the

01:10:25Brits really good at?

01:10:26What kind of spirit

01:10:27are we very good

01:10:28with love?

01:10:28Gin.

01:10:29Gin, that's right.

01:10:29and I didn't feed

01:10:30that answer.

01:10:31That was really good.

01:10:32So we are going to go

01:10:33in with something

01:10:34very, very simple.

01:10:35We have got a bit of gin

01:10:37that goes into the glass.

01:10:38Again, doing this

01:10:39all in the glass.

01:10:40You don't need to be

01:10:41mixing this in a big jug.

01:10:42You've got a little bit

01:10:43of lemon for the lift.

01:10:44I like that.

01:10:45And a little bit

01:10:46of cloudy apple juice.

01:10:47So we are great

01:10:48with apples as well.

01:10:49And then I've topped it

01:10:51with a little bit

01:10:53of ginger ale,

01:10:54a fiery ginger ale.

01:10:56And on the side,

01:10:57and some of it

01:10:57has slipped and collapsed

01:10:58to glasses,

01:10:59which is good

01:11:00because it gets nice

01:11:00and moist and crystallized.

01:11:02You've got a little bit

01:11:03of candied ginger

01:11:04and a little bit

01:11:05of apple.

01:11:06I love the crystallized

01:11:06What do you guys

01:11:07think of that?

01:11:08Gorgeous.

01:11:08There's a chic little

01:11:09garnish you've got.

01:11:11I haven't got it.

01:11:12Snap.

01:11:12Oh my God,

01:11:12that's delicious.

01:11:14It fell in

01:11:15so you can get it later

01:11:16or you can fish it

01:11:17out of your glass.

01:11:18I usually don't,

01:11:19the only gin thing

01:11:20I like is Negroni.

01:11:21Oh.

01:11:21But now I like this.

01:11:23Oh, I thought

01:11:23Because I made some bad

01:11:24decisions on gin

01:11:25in my teens.

01:11:26Oh, well,

01:11:27we can not remember

01:11:29those.

01:11:29Now,

01:11:30we are going on

01:11:31to America.

01:11:31So we've flipped it

01:11:33around and we're doing

01:11:34sweet.

01:11:35So this is a salted

01:11:36popcorn covered in

01:11:38basically calorie,

01:11:40glorific things.

01:11:41We don't count them

01:11:42right now.

01:11:43We just don't think

01:11:43about it.

01:11:44And we've got a

01:11:45beautiful peanut butter

01:11:46chocolate cups on there.

01:11:48We've got sweet candies,

01:11:50those kind of like piglets.

01:11:51You've got that

01:11:51chewiness to it.

01:11:52You've got jelly beans

01:11:54as well in there.

01:11:55Some salted pretzels

01:11:56for that little bit

01:11:56of salt,

01:11:57which I absolutely love.

01:11:59And that's your,

01:12:00and those jelly beans

01:12:01too.

01:12:01Those jelly beans

01:12:02because you can then

01:12:02pick your mix of flavor,

01:12:04which I absolutely love.

01:12:05And you also have M&Ms.

01:12:07And in the drink,

01:12:08what's your best flavor?

01:12:09Oh, green apple.

01:12:12Vegan for you, Alan,

01:12:14and then the team

01:12:14has a peanut butter

01:12:15hard shake.

01:12:16So peanut butter

01:12:17liqueur, milk,

01:12:19vanilla ice cream,

01:12:20top that off with a

01:12:21big scoop of peanut

01:12:22butter.

01:12:22This is very naughty.

01:12:23You don't really

01:12:24realize there is a good

01:12:25double shot of alcohol

01:12:27in there.

01:12:28Oh, I know.

01:12:28I think I realized

01:12:29that.

01:12:29Oh, wow.

01:12:31So it's called a hard

01:12:32shake because it's

01:12:33a hard seltzer,

01:12:34that kind of hard,

01:12:35hard means alcohol.

01:12:36It's a hard shake.

01:12:36I've never seen a straw

01:12:37this big.

01:12:37I feel like I've

01:12:38shrunk.

01:12:38Well, you've got

01:12:39a lot of ice cream

01:12:39to say.

01:12:40Guys, team,

01:12:42what do we think?

01:12:43We're talking about

01:12:43the movies with this

01:12:44one.

01:12:44Yeah, yeah.

01:12:45Saturday night.

01:12:46Peanut butter

01:12:47liqueur.

01:12:48It's really nice.

01:12:49I've eaten quite a lot.

01:12:50Really quickly.

01:12:52I'm so Italy.

01:12:53Favourites, Italy.

01:12:54What else?

01:12:55Spain.

01:12:56Classic.

01:12:57Especially the drink.

01:12:57Wonderful.

01:12:58Yeah, any favourites?

01:12:59Oh, Italy.

01:12:59And this drink.

01:13:01He's got a head rush.

01:13:02There it is.

01:13:03Oh, brain freeze.

01:13:06That'll be the double shot.

01:13:08You've got your ultimate

01:13:08Saturday night.

01:13:09No cooking.

01:13:11Just fun with the family.

01:13:12Snacks.

01:13:13What you have in the cupboard.

01:13:14It is all of that.

01:13:15I just can't believe this.

01:13:16It's like balls.

01:13:17It is.

01:13:18This is the new balls.

01:13:19It's a new ball.

01:13:19It is.

01:13:20And you don't like balls.

01:13:21Exactly.

01:13:21And I don't.

01:13:22I like crisp packets.

01:13:23Hey, we've got Thai,

01:13:24we've got Italian,

01:13:25we've got crisp packets.

01:13:27We've got a lot going on here.

01:13:29Thanks, that Carmen.

01:13:30Love that.

01:13:31Right.

01:13:32We're going to soon find out

01:13:32whether you voted for Alan's Food

01:13:33having a food help.

01:13:34But first, Nigella's doing a spot

01:13:36of shopping ahead of a girl's night in.

01:13:38Probably with crisps or something.

01:13:40Mmm.

01:13:54I've got more or less all I need for supper,

01:13:56but I'm just on the search

01:13:57for a few final ingredients.

01:14:08When I come to a place like this,

01:14:10I really have to try and practice

01:14:13uncharacteristic restraint

01:14:14because I always end up wanting

01:14:17one of everything in the shop.

01:14:25Ah, it's all so beautiful.

01:14:28But I think I want this one.

01:14:30Yeah.

01:14:31I've got some girlfriends coming over

01:14:33and they have been very precise

01:14:35about what they want me to cook for them.

01:14:37So by popular request,

01:14:39I am making my chicken

01:14:40with red grapes and masala.

01:14:51A splosh of olive oil.

01:15:04Full of mellow fruitfulness,

01:15:06the oaky richness of masala

01:15:08and the sweet-smelling woodsiness of time,

01:15:11my chicken with red grapes

01:15:13manages that rare and wonderful thing

01:15:16which is to be elegant

01:15:17and cosy at the same time,

01:15:19which makes it just right

01:15:21when the knights are drawing in.

01:15:26The chicken I'm using are Supremes

01:15:28and a Supreme is the skin on chicken breast

01:15:32with the peg bones still attached.

01:15:34And that bone makes the chicken so much juicier

01:15:37and gives a lot of flavour.

01:15:40I'm going to leave these here

01:15:41just for a short while

01:15:42to help the skin get a bit golden

01:15:45and I am going to get on with the sauce.

01:15:47It's not very labour-intensive.

01:15:49I've got some chicken stock there

01:15:51and I'm adding some masala,

01:15:54gloriously amber-coloured.

01:15:56And it's got an almost caramelly smokiness.

01:15:59And into that,

01:16:02I want some wine-tangy Dijon mustard.

01:16:12I'll give it a little whisk here.

01:16:17And the chicken juices will add to this in the pan.

01:16:21And now, it's so unlike me

01:16:23to be putting grapes with chicken,

01:16:26but the thing to remember is,

01:16:28in fact, what these grapes give

01:16:30is a puncture of fruity sharpness.

01:16:33They're not terribly sweet,

01:16:34but not sweet at all.

01:16:38And along with the grapes,

01:16:40I'm going to give a fragrant scattering of thyme.

01:16:45So let's see how this is doing.

01:16:49Perfect.

01:16:49You see, they're starting to get gold.

01:16:52They'll bronze up more in the oven.

01:17:01And now,

01:17:02these golden juices.

01:17:09I'm going to wait

01:17:10till the liquid comes to a bit of a bubble.

01:17:12And once the grapes and thyme are in,

01:17:14this just needs to go into a hot oven

01:17:16for about 20 minutes.

01:17:18And the chicken will be juicy and cooked

01:17:20and the skin bronzed and crisp.

01:17:23And we're off.

01:17:41Hold some back to sprinkle on later,

01:17:43but, ah,

01:17:45such beautiful autumnal colours.

01:18:13OK, mind your backs.

01:18:18Oh, how cocky are that?

01:18:20OK.

01:18:24Is it good?

01:18:26Yes.

01:18:38OK.

01:18:45I'm going to dunk some bread in.

01:18:47I highly recommend it.

01:18:49You know what?

01:18:50I'm going to do a bit of a dip itch.

01:18:52Yeah.

01:18:53It's good.

01:18:54It's really good.

01:19:04Thanks for that, Nigella.

01:19:05Right, time to find out.

01:19:06It's Food Heaven and Food Hell for Alan.

01:19:08So, Heaven was a Thai Massaman curry

01:19:12or Hell was Lychee's.

01:19:14And that would have been nice.

01:19:16I really want to try to convince you on a Lychee market.

01:19:18Well, I'll bring them over

01:19:19because we're having Massaman curry.

01:19:23Yay!

01:19:24That was really well read, wasn't it?

01:19:26Sorry.

01:19:26I can reveal that 75% of you went for Massaman curry.

01:19:30Oh, I love you.

01:19:30Anyway, go on, have some Lychee's.

01:19:33Oh, no, no, no.

01:19:34Try them.

01:19:35Try them.

01:19:35Right, Adam, do you want to chop up some veg for me, please?

01:19:39Aubergine.

01:19:39We need to pre-cook that.

01:19:40So, if you dice that and chuck it in a fryer

01:19:43just to crisp it up and then you know what you do.

01:19:46So, here's a paste.

01:19:47So, this is Massaman paste I'm using.

01:19:49So, we've got...

01:19:50So, you get one of those kind of, you know,

01:19:52neutral bullets or something like that.

01:19:54Garlic and peanuts and coriander seeds,

01:19:57white peppercorns, lots of dried chilies,

01:20:00galangal, shallots,

01:20:02what else have we got in here?

01:20:03Cloves, cinnamon.

01:20:05That's about it.

01:20:06Makes a nice paste.

01:20:07So, I'm going to start by splitting that.

01:20:10I didn't know about splitting paste

01:20:11because we have so many great chefs on

01:20:13who tell me to do this thing.

01:20:14You familiar with that, Ben?

01:20:16Yeah, I've got to, like, toast it out

01:20:18and it kind of breaks.

01:20:20Yeah.

01:20:20The oil comes out.

01:20:21Yeah.

01:20:23Which is kind of a new one, I mean, anyway.

01:20:25So, I'm going to do that

01:20:26and then I'm going to add the coconut milk

01:20:27and do the same to that

01:20:27and then we're going to start feeding the pan, basically.

01:20:29Why do you split it out, Matt?

01:20:31Huh?

01:20:31Why do you split it out?

01:20:32Just because you get all the kind of flavours

01:20:34out from the paste.

01:20:36Okay.

01:20:37Right, so, let's go with that

01:20:39and I'm going to do the rest.

01:20:41Now, Alan, what's...

01:20:43what's the Thai food thing with you?

01:20:45Do you get a lot of that in New York?

01:20:48Yes, delicious.

01:20:49But also, I just love...

01:20:50Like, I love spice.

01:20:51I love...

01:20:52I love to have a sort of...

01:20:54Flavour.

01:20:54..a party in my mouth.

01:20:55Flavour.

01:20:56And I think it also...

01:20:58You can get the individual tastes more in Thai food.

01:21:01Mm-hmm.

01:21:01Different things.

01:21:02It's quite clean flavours.

01:21:03Yes, yes.

01:21:04It's a Thai salad.

01:21:06Delicious.

01:21:06Oh, yeah, lovely.

01:21:07I love vegan larve.

01:21:10Oh, really?

01:21:11Oh, yeah.

01:21:11What do they do with that?

01:21:13I don't know.

01:21:14I don't know.

01:21:15Right, so, this is spitty.

01:21:17You are lovely.

01:21:18Thank you very much.

01:21:19Peppers, Matt.

01:21:20So, what else is going on in your world, Alan, next year?

01:21:23Well, next year at the Putnockley Festival Theatre,

01:21:27we've got...

01:21:27We just actually launched some of our next season,

01:21:31which goes on sale at the end of October,

01:21:34unless you're a member, of course.

01:21:36And we're doing Absent Friends.

01:21:40We're doing the 9-5 Dolly Parton musical.

01:21:42Oh.

01:21:43Yes, yes.

01:21:44And we'd already booked it before The Sad Demise of Dolly.

01:21:47So, it's a homage to Dolly.

01:21:49And then Ewan McGregor and I are doing this new play called Supernova.

01:21:54And we're doing these two new plays in the studio.

01:21:57One by this guy called Eden McAdoo.

01:21:59It's his first ever thing he's ever had produced.

01:22:01And it's a play called Jack Vettriano Can't Paint.

01:22:03And it's about the painter.

01:22:06Jack Vettriano and the Vettriano estate have let us use the work for the projections for the set.

01:22:11And another play by Hannah Leverie.

01:22:13And, yeah, lots of sort of having people come up for in conversation.

01:22:17Something other thing called a beer, a bap and a boffin,

01:22:19which is like an academic from the Royal Society of Edinburgh comes and does a lecture in the garden in

01:22:25our amphitheatre,

01:22:25and you get a roll and a drink.

01:22:27I love that.

01:22:29That's very cool.

01:22:30We love alliteration.

01:22:31And the gig you're doing with Ewan McGregor.

01:22:34Yes, Supernova.

01:22:35And what's that about?

01:22:36Well, it's based on a film that Stanley Tucci was in, actually, and Colin Firth.

01:22:40And Harry, the guy who did the film, he's adapting it into a theatre piece.

01:22:47And it's with John Tiffany's directing and Stephen Hoggart's choreographing, who I've worked with loads of times.

01:22:51They did once for us this season at Putlockery.

01:22:54And it's just, it's a really beautiful story about a couple going around Scotland in a van saying goodbye to

01:23:00people

01:23:00because one of them, me, has got Alzheimer's.

01:23:04Yeah.

01:23:04So it's about, it's about a lot of issues that are currently in the news about, you know, assisted suicide

01:23:09and mental health.

01:23:10It's really, and it's, but it's about sort of, you know, the power of love.

01:23:15So, yeah, Ewan and I have been, we've been doing various workshops on it.

01:23:19It's going to be Bring Your Hankies.

01:23:20Oh, that's all I say.

01:23:22Yeah.

01:23:22That'd be great.

01:23:23So when I was, um, I was watching you at the, um, um, the BAFTAs, do you ever get starstruck

01:23:29yourself?

01:23:30Or do you just take it in your stride?

01:23:32I do, I do sometimes, but it's usually dorky people.

01:23:35Like I, I mean, not like, you know.

01:23:37So Kylie Jenner, no problem.

01:23:38It's fine with Kylie.

01:23:39Yes.

01:23:39But, um, I know I said to her, have you ever had your...

01:23:42Well, I know, I remember what we were.

01:23:45Please don't, whatever it is.

01:23:47Yeah.

01:23:47It's good on this show.

01:23:49But, I, uh, but no, it's...

01:23:50It's people like, you know, Christopher Guest, who makes those amazing films like Best in

01:23:54Show and Waiting for Government.

01:23:56Then you get starstruck.

01:23:57With him, I'm just, I, I met him and then I was sat at a dinner with him and I

01:24:02was so

01:24:03nervous and I made him laugh.

01:24:04And I just thought, well, I could just die happy now.

01:24:06Yes.

01:24:07The rest is, you know, butter.

01:24:09So, yes, mostly people that I really admire in a sort of, kind of, I don't know, like, witty

01:24:15way.

01:24:15Yeah.

01:24:16Witty people.

01:24:16Like, famous, really, really, really famous people.

01:24:18I mean, they're fascinating to watch close up.

01:24:21Like, you know, big, big, huge pop stars and everything.

01:24:24I always find I get quite excited if I don't see them in a studio setting.

01:24:28If I saw somebody famous in a supermarket.

01:24:30Yes.

01:24:30Walking down the street.

01:24:31I get really excited.

01:24:32Also, I think, I get excited, I get excited by people who are, like, have a childhood connection

01:24:36to you.

01:24:37I think people do that with me because of Spy Kids.

01:24:39Like, young adults.

01:24:40Oh, yeah, yeah.

01:24:40You'll see.

01:24:41Yes.

01:24:42I think the last time you were on, you told me about a copper that came up to you.

01:24:46Oh.

01:24:46And he said, I loved you at Spy.

01:24:48Yeah, no, he said, he goes, oh, oh, oh, I know you.

01:24:53I went, how old are you?

01:24:54And he said, 28.

01:24:55I went, Spy Kids.

01:24:56He went, yes.

01:24:58Yeah, because that's the thing, like, policemen are getting younger.

01:25:01But, yeah, it's really, if I, if there's someone, like, I met Floella Benjamin.

01:25:06Oh, yeah.

01:25:07Right?

01:25:07Yeah.

01:25:07We have the same.

01:25:08Do you know that you could hardly speak?

01:25:09Oh, my God, you suddenly revert back to your three-year-old's tell.

01:25:13Yeah.

01:25:14Yeah, she gave me a hug.

01:25:15It was amazing.

01:25:16Yeah, people like that, I get really.

01:25:17And also, like, Scottish, there's sort of, you know, it's interesting, Scotland's got its

01:25:22own sort of set of entertainers, and sort of, they're really well-known here, and I remember

01:25:26there was, he's sadly no longer with us, this man called Johnny Beatty, and he used to do a

01:25:30show called Welcome to the Kili, come in, come in, come in, come in, and his daughter actually

01:25:34just played Lear for us morning at Plocki, but I, I, he was at, she brought him to a

01:25:39party I had, and in London, and all the English people were kind of like, you know, who's that

01:25:44old guy, and all the Scottish people were like, holy, it's Johnny Beatty, you know, it was

01:25:49amazing.

01:25:49I love that, I love we've got our own, kind of, little fame subculture.

01:25:54Yeah, so true.

01:25:56Right, Helga, we're nearly done here.

01:25:58I know, we haven't actually talked about any of it, have we?

01:26:03So, so we've got that base, right, don't forget all the recipes on the website, like I always

01:26:07say, so we make the base, we split the base, we add the, the coconut cream and split that,

01:26:13and then we start piling it up, so all those sort of, the, the bulky items that take a long

01:26:17time to cook, potatoes need to be in for about sort of 15, 20 minutes, and then the red onions

01:26:23and the peppers, blah, blah, blah, we've got Thai fish sauce going in there, I've finished

01:26:27off with some lime, there's, um, there's some tamarinds went in there, star anise, um, it's

01:26:34pretty much it really, and then just, just sort of keep an eye, and then adjust it at

01:26:38the end, I'm going to put some coriander stalk in there, uh, then we're nearly there, um,

01:26:45Helga, what have we got?

01:26:47With the curry, you, uh, you could do a fuller bodied white, but actually with the autumnal

01:26:54vibes.

01:26:55It's got some great colour.

01:26:56It's got some red, yeah, it's a Pinot Noir from the central Otago region, which is New

01:27:00Zealand, South Ireland, this is from Asda, it's in their exceptional range, it's eight

01:27:05pounds, cheap Pinot Noir is often a false economy, because they can be quite thin and mean, and

01:27:11it's such a lovely grape, but you know, you do have to pay to get a good one, but this

01:27:15one is really brilliant, because where it's from, it's just got some height, you've got

01:27:20the sun, it gets all that lovely fruit, it's not too heavy, so it'll let all the flavours,

01:27:25on the bowl, in the, not in the bowl, no, in the bowl, on the plate, and I was doing

01:27:32so well, uh, do its thing, but yeah.

01:27:35But it's got the spice, so it'll, it'll still hold up against it.

01:27:38Yeah, not too tannic, you don't have anything too tannic.

01:27:40I know you have, you snaffled that away.

01:27:43I'll pop a lachy in there.

01:27:44Do you know what, I will.

01:27:46Thank you.

01:27:46There you go, try that.

01:27:47All yours.

01:27:48It smells amazing.

01:27:49Smells delicious.

01:27:50Well, thank you.

01:27:51We're running out of time, I really wanted to talk about Club Cumming.

01:27:54Oh.

01:27:54That looks nuts.

01:27:55Yeah.

01:27:56It's such fun.

01:27:57You've got to go.

01:27:57You can watch it on the BBC iPlayer.

01:27:59Yes.

01:27:59It's a show, it's called Coming to the Cabaret.

01:28:01Get it?

01:28:02We need to go to New York and have a night out.

01:28:04School trip.

01:28:05Yeah.

01:28:06Outing.

01:28:07This is delicious.

01:28:08Good luck getting that past everyone.

01:28:10It's good, isn't it?

01:28:11How's that?

01:28:11Really, really good.

01:28:12All right?

01:28:13All the street out that it's not lachy and vodka.

01:28:15Okay, good.

01:28:15What happened to the lachy, they disappeared?

01:28:17Yes.

01:28:18All right, okay.

01:28:19All right, so fun.

01:28:20Thanks for your help.

01:28:21You're welcome.

01:28:22Cheers and congratulations.

01:28:23Thanks all.

01:28:25That's all for us today.

01:28:28Thanks to Adam, Ben, Helen, Carmen and of course Alan.

01:28:31All the recipes from the studio are on the website, bbc.co.dk forward slash Saturday kitchen.

01:28:35I've got Mel Best Buy to you tomorrow morning at 10.30 on BBC Two.

01:28:38And I'll be back here live next Saturday with the always unpredictable Nicholas Exsted,

01:28:42Justin Chang and Sabrina Geyer.

01:28:44Plus, we've got ghosts in the building as Matthew Payton, Martha Howell Douglas and Charlotte

01:28:49Richie tell us all about the new film.

01:28:51Enjoy the rest of your weekend, everyone.

01:28:53Bye for now.

Saturday Kitchen – Season 2026 Episode 40 (2026)

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