:00:00. > :00:07.It's time for some fantastic food from some fantastic chefs.
:00:08. > :00:30.I'm Donal Skehan and this is Saturday Kitchen Live.
:00:31. > :00:38.Cooking live in the Saturday Kitchen kitchen this morning,
:00:39. > :00:40.from the Michelin Pub Of The Year, The Marksman, it's the hugely
:00:41. > :00:46.And making her debut on the show, from her award winning
:00:47. > :00:47.restaurant Marianne, it's Marianne Lumb!
:00:48. > :00:54.Good morning. Feeling good? Grade. Feeling hungry? Always.
:00:55. > :00:58.Jon, what are you making this morning?
:00:59. > :01:04.I am making smoked haddock rissoles with a chicory and dill salad.
:01:05. > :01:12.There will be a endive salad as well. And smoke screen? Yes, a
:01:13. > :01:17.little smoked cream. It will taste like toffee, smoked fish flavour. It
:01:18. > :01:24.binds the salad together. What will you be making? This morning I will
:01:25. > :01:29.make delicious potato gnocchi, with potato form, also, cavolo nero and
:01:30. > :01:34.pumpkin. Lovely British tissues today. Fantastic. Two tremendous
:01:35. > :01:37.dishes. And we've got some brilliant films
:01:38. > :01:40.from some of the BBC's favourite foodies: Rick Stein,
:01:41. > :01:42.Nigel Slater, The Hairy Our special guest first hit
:01:43. > :01:45.the charts 17 years ago with Groovejet and the hits
:01:46. > :01:47.haven't stopped since! She's now on her sixth album,
:01:48. > :01:50.and about to head off on tour. Please welcome the wonderful
:01:51. > :01:52.Sophie Ellis-Bextor! Good morning.
:01:53. > :02:20.APPLAUSE Hello. You
:02:21. > :02:24.have had many hits. You also have an interest in food. Your four young
:02:25. > :02:27.children. Do you cook at home? Yes, all the time. I adore food. I get
:02:28. > :02:30.excited about breakfast when I go to sleep at night. Planning meals,
:02:31. > :02:32.thinking about meals. It was hard to choose your free clothing and food
:02:33. > :02:35.help, because you have such a broad interest in food. I would love to
:02:36. > :02:38.hear what your food heaven is? I chose tuna but it could have been
:02:39. > :02:41.any seafood or fish. I took a lot of tuna. I do not do many crazy things
:02:42. > :02:44.with it. I would like something I could try at home. You have given me
:02:45. > :02:49.some ideas. And for food help? I chose risotto. It can be bland. I am
:02:50. > :02:52.not great with meals when it is the same taste in every mouthful. I
:02:53. > :02:59.would like to try something with more excitement. I will try my best
:03:00. > :03:09.not to cook your bland risotto. Please. I will do my best.
:03:10. > :03:12.For your food heaven I am going to make tuna poke bowls!
:03:13. > :03:16.I'll marinade diced fresh tuna in a sesame, soya, honey dressing.
:03:17. > :03:18.Then I'll toss the marinated tuna with soaked and chopped seaweed,
:03:19. > :03:21.black and white sesame seeds and then serve on top of sushi rice.
:03:22. > :03:23.It is quite nice. That sounds delicious.
:03:24. > :03:26.For food hell I am going to make a wild mushroom risotto.
:03:27. > :03:28.First, I'll fry the mushrooms in butter, then I'll cook
:03:29. > :03:30.arborio rice with onions, white wine and stock.
:03:31. > :03:33.I'll then stir though some parmesan cheese and the mushrooms and serve
:03:34. > :03:35.with pan fried Jerusalem artichokes, parmesan crisps, rocket
:03:36. > :03:44.It is a double-decker risotto. Unless you do not like risotto. I
:03:45. > :03:46.will try to convince you. But you'll have to wait
:03:47. > :03:49.until the end of the show to find If you'd like the chance to ask any
:03:50. > :03:53.of us a question today If I get to speak to you,
:03:54. > :03:59.I'll also ask you if Sophie should face her food heaven
:04:00. > :04:01.or her food hell. But if you're watching us on catch
:04:02. > :04:04.up, then please don't You can also get in touch on social
:04:05. > :04:15.media using the hashtag On with the cooking. We are in the
:04:16. > :04:22.capable hands of Jon. What are we cooking? We are going to do the smog
:04:23. > :04:27.padlock rissoles. This is a simple dish. We have some lovely smoked
:04:28. > :04:32.haddock. I am going to cut it in half to make it easier to go into
:04:33. > :04:38.the pan. This is not for the faint-hearted. Double cream going
:04:39. > :04:42.in. Just a little bit? It is that time of year. You can start using
:04:43. > :04:48.the double cream. Normally it is quite rich. The salad breaks it up a
:04:49. > :04:57.bit. We will get that going, cooking. These are classic English
:04:58. > :05:03.flavours. It is a taste of what your pub is about. Would you describe it
:05:04. > :05:13.as a gastropod? I do not know. It is a pub. Hopefully we serve good food.
:05:14. > :05:17.That is the idea behind it. Hopefully this has already been
:05:18. > :05:21.cooked. I will flake it off. I will make it easy for myself and put it
:05:22. > :05:26.in this machine to beat it. It is an easy recipe. All you have got to
:05:27. > :05:31.remember is equal quantities of potato to whatever you have to dash
:05:32. > :05:37.to whatever you want to put in there. It does not have to be fish.
:05:38. > :05:40.Smoked ham is delicious. I always see risotto as an easy thing rather
:05:41. > :05:45.than a fishy thing but it can be done with lots of different
:05:46. > :05:49.variations. I am not saying it has to be this. Whatever you have left
:05:50. > :05:55.over in the fridge is quite nice. Just bung it in. That is the idea.
:05:56. > :06:01.You set up the marks man with a friend. Yes, with my friend, Tom
:06:02. > :06:07.Harris. Hopefully he will be watching today. Cheering you on. Are
:06:08. > :06:10.telling me I am doing something wrong. We're going to put the mashed
:06:11. > :06:18.potato you have done name the KitchenAid. Morse rissole mixtures,
:06:19. > :06:23.they are quite loose. You want to make it as late as possible. Lots of
:06:24. > :06:29.people put the cream, bechamel sauce in there. We have got a little bit
:06:30. > :06:36.of bechamel. It helps bind it together. In a share situation,
:06:37. > :06:42.would you have big vats of bechamel ready to go? Do you make it ready to
:06:43. > :06:47.order? I would not make it to order. The customer would be waiting a long
:06:48. > :06:52.time. I can imagine. We have it ready to go. It keeps in the fridge.
:06:53. > :06:57.We will paddle the mixture together. We will add the lemon zest to break
:06:58. > :07:04.the net. Is this something that would be on the menu in your pub?
:07:05. > :07:11.Yes, they are always on the menu. OK. Bind it together like that. That
:07:12. > :07:17.is coming together. I have made some already, but I just used two spins.
:07:18. > :07:22.I make a lovely Quinnell and bring them together. You have had great
:07:23. > :07:27.success with the pub. You have been awarded the Michelin Baz Pub Of The
:07:28. > :07:32.Year in the UK and Ireland. It is an amazing achievement. It is a young
:07:33. > :07:36.project. We have been going for nearly two and a half years. It is
:07:37. > :07:41.amazing to be recognised for what you're doing. It is a great thing to
:07:42. > :07:48.be recognised. Someone appreciates the work you put in. Do you know
:07:49. > :07:54.when they kind of land? No. That is why I like it. You never really
:07:55. > :08:00.know. You should not know. Quite right. You should be taking the same
:08:01. > :08:05.style of food for everyone. Doing a good job, consistently. Hopefully.
:08:06. > :08:11.We are going to pane this now. I put it in rice flour and egg whites.
:08:12. > :08:19.Why? I find the rice flour likens it. If you use Hall Monkees, it
:08:20. > :08:23.makes it more dense. The rice flour binds together and makes it crispy.
:08:24. > :08:31.And egg whites rather than a whole egg? Yes. The egg Jorg makes richer.
:08:32. > :08:42.To make it light and crispy, I like to use the egg whites. Well I risk
:08:43. > :08:46.this for you? Lovely. Your inspiration for food, your big thing
:08:47. > :08:50.is British food, British labourers, seasonal produce. Was that your
:08:51. > :08:57.original inspiration? Where did you start on your food journey? When I
:08:58. > :09:00.was younger, learning to cook, everyone did French cooking. They
:09:01. > :09:08.learned the French style. It is amazing. I always say always look to
:09:09. > :09:15.Europe. That was a traditional method. But I feel that we have some
:09:16. > :09:23.wonderful projects. We should really sing about it. I ate in 15 when you
:09:24. > :09:30.were ahead share. What I loved about it, it had a stamp of British. You
:09:31. > :09:34.had that stands of British food. It would be a nice idea for all the
:09:35. > :09:40.apprentices to understand what we had in this country before we start
:09:41. > :09:44.looking anywhere else. I do not stick to tight rules saying you only
:09:45. > :09:52.do British, that is not right. It is nice to use the produce that we have
:09:53. > :09:55.here. If you learn that first of all, then you can work out what
:09:56. > :10:01.they're taking in Europe and use some of their produce as well. How
:10:02. > :10:08.far would you like that? That is fine. I will show you the method. We
:10:09. > :10:12.will put the egg whites in with the ones we have already beaten. That
:10:13. > :10:17.goes in. Too late in the mixture? Exactly. What is in that mixture?
:10:18. > :10:24.Smoked haddock, equal quantities of potato. A tiny amount of bechamel.
:10:25. > :10:28.We bind it together and that the last minute, I fold in the egg
:10:29. > :10:37.whites. It likens it. Simple but tasty food. Do you like the sound of
:10:38. > :10:41.this? Have you had at rissole before? I have. When you said you
:10:42. > :10:46.could use what was in your fridge, you said that bechamel is hard to
:10:47. > :10:50.make up? Is there something you could use as a substitute? You could
:10:51. > :10:56.use some of the cream. You do not have to make a bechamel yourself.
:10:57. > :11:00.Exactly the same thing. I have a baby boy. I am not going to make a
:11:01. > :11:10.bechamel when he is hungry, looking at me. He is like, bad, leave the
:11:11. > :11:13.bechamel. Not the bechamel again. I know it is cheeky but I fold some
:11:14. > :11:20.cream through there or you could use milk as well. The haddock is already
:11:21. > :11:27.cooked, the potatoes are already cooked. See how like that is. That
:11:28. > :11:35.is the egg quite coming to the top. Golden brown. Pop it on the plate.
:11:36. > :11:36.We are nearly ready to play tough. -- to plate up.
:11:37. > :11:40.If you'd like to ask a question then give us a ring now on 033 0123 1410.
:11:41. > :11:43.Calls are charged at your standard network rate.
:11:44. > :11:49.This looks fantastic. We have got the double cream which we have
:11:50. > :11:53.cooked. What is amazing is that smoking is. It comes through in the
:11:54. > :11:58.cream. You reduce it until it is nice and thick. Normally it would be
:11:59. > :12:03.in there, but it is nice to makes it together so that you get it with
:12:04. > :12:09.every mouthful. It is a smoky cream, but is there a sweetness going on?
:12:10. > :12:14.It is kind of the toffee flavour coming through. It is nice. What I
:12:15. > :12:20.like to do, put it there are so your rissoles do not go flying. This
:12:21. > :12:29.bitterness, with the salad, there is a bit of apple vinegar. I like some
:12:30. > :12:33.chopped dill going through as well. These bitter leaves are underused in
:12:34. > :12:39.the home kitchen. Exactly. At this time of year, it is cold out there
:12:40. > :12:43.so the bitter leaves are coming into season. I like the bitterness. You
:12:44. > :12:47.have the cream sweetness, the savoury of the smoked fish. It works
:12:48. > :12:52.well. I know that there are selectors shortage. Now is the time
:12:53. > :12:58.to be eating bitter leaves. There you go. A little bit of bitter
:12:59. > :13:03.leaves is always good. Just a little drizzle of olive oil on top as well.
:13:04. > :13:10.Lovely. Give me a run through. We have smoked haddock rissoles, and it
:13:11. > :13:18.is served with the endive salad. Fantastic. OK, we have rissoles
:13:19. > :13:23.moving. Tuck into that. Let others know what you think. For a food
:13:24. > :13:27.lover, this has to be a good show to come on. I am only here for the
:13:28. > :13:35.food. In the morning. Only for the food. There are three people here.
:13:36. > :13:45.Sorry. It looks great. It really does. It is simple as a dish. I love
:13:46. > :13:50.the idea of dill with the endive as well. That is really clever. What do
:13:51. > :13:52.you think? That is delicious. It is good for breakfast.
:13:53. > :13:54.Well, Jon's fabulous feast needs a wine to go with it,
:13:55. > :13:56.so Peter Richards went to Southampton, but before
:13:57. > :13:58.he made his choices, he checked out the local
:13:59. > :14:16.I am in Southampton for this week's programme. Before I head into town,
:14:17. > :14:18.I have come to a wonderful museum of Victorian history full of special
:14:19. > :14:45.memories. It is an old brickworks. There is a really satisfying homely
:14:46. > :14:49.feel to Jon's rissoles and that's ideal, not just for this time of
:14:50. > :14:55.year, but for certain kinds of wine. We're looking for a wine that gives
:14:56. > :14:58.us a big warm flavoured hug, something that's delicious, but
:14:59. > :15:03.respects every ingredient on the plate, now given the smoked fish and
:15:04. > :15:06.the cream and the salad, we're in white wine territory and you can go
:15:07. > :15:17.one of two-way, if you like fresh and racy flavours, go for a zingy,
:15:18. > :15:22.but cultured wine. But when I enjoyed Jon's dish, the best bottle
:15:23. > :15:25.was with comforting richness and that was the Honeycomb Chardonnay
:15:26. > :15:34.2016 from South Africa. Lots of people have been understandably put
:15:35. > :15:38.off shardonnay, but those styles are disappearing, and the best ones are
:15:39. > :15:42.about invigorating freshness and add to a touch of savoury complexity,
:15:43. > :15:50.just like this one. It is really crisp and juicy and that sits
:15:51. > :15:55.alongside the haddock and the vinaigrette. This wine has been aged
:15:56. > :16:00.in oak barrels and that adds to the price, but it is worth it because it
:16:01. > :16:04.lends a toasty savoury complexity which tie ins beautifully with the
:16:05. > :16:10.smokiness of the haddock and it gives a natural succulence to off
:16:11. > :16:16.set the gentle bitterness of the salad leaves. Jon, here is to your
:16:17. > :16:28.right royal rissoles. It is quite refreshing. It is
:16:29. > :16:38.perfect for the smoky fish. Guys, are you a fan? It is very nice.
:16:39. > :16:43.Marianne, are you a fan? I love a glass of wine for breakfast. Ah,
:16:44. > :16:52.sure, why not? Marianne you will be cooking for us later. I'm going to
:16:53. > :16:57.make potato gnocchi. We're serving it with a potato foam so we make a
:16:58. > :17:01.foam out of the skins and we're serving it with pumpkin. Drool.
:17:02. > :17:07.Drool. There is still time to ask a question if you want. Just call 0 33
:17:08. > :17:14.0 123 14 10. That's 0 33 0 123 14 10. But please call by 11am today or
:17:15. > :17:18.you can tweet us a question using the hashtag Saturday safety it is
:17:19. > :17:22.time to join Rick Stein on his trip around the Far East. He is heading
:17:23. > :17:45.to a floating village to check out the clams. Naturally
:17:46. > :17:49.The best way to see this part of the world is from the deck
:17:50. > :17:55.There are two kinds of floating village here.
:17:56. > :17:58.The one that we passed by near Cat Ba Island -
:17:59. > :18:01.it's just where they have the fish farm and they raise the fish there.
:18:02. > :18:04.But their family live on the land and the children, everybody,
:18:05. > :18:06.they all live the land studying, working in the land.
:18:07. > :18:10.But the other floating village is the traditional one,
:18:11. > :18:16.and we don't know exactly how long it has been there, existed.
:18:17. > :18:20.And as I know, the whole family, they live there generation
:18:21. > :18:25.to generation, and what they do for life is go fishing.
:18:26. > :18:29.Most of the children in this floating village,
:18:30. > :18:55.This area is famous for Cat Ba oysters, something I've
:18:56. > :19:02.They're grown in baskets suspended in the clean water of the bay
:19:03. > :19:09.on a rickety framework of fish pens some have fish in, and some have
:19:10. > :19:17.But what worries me is that the whole structure has been
:19:18. > :19:20.designed for the light and nimble frames of the Vietnamese people.
:19:21. > :19:22.You see, this is the special clams that they use.
:19:23. > :19:30.I must say I was a little bit worried about falling in.
:19:31. > :19:34.But it was fascinating the way they were growing
:19:35. > :19:54.That'll probably be about enough, yeah.
:19:55. > :19:57.This very new hotel prides itself on cooking these Cat Ba oysters -
:19:58. > :19:59.but they're not really, they're clams.
:20:00. > :20:02.I was thinking of stir frying these on the boat,
:20:03. > :20:04.but the weather closed in and I'm very pleased it did,
:20:05. > :20:07.because what I failed to notice was they've actually dropped these
:20:08. > :20:09.briefly into boiling water just to take that rather
:20:10. > :20:13.And he's stuffing them with a mixtur of shallots,
:20:14. > :20:15.spring onions, peanuts, and fried onions.
:20:16. > :20:18.There's just a bit of colour in there but I think
:20:19. > :20:24.I'm just going to try and find out what it is.
:20:25. > :20:30.Well, I've been really looking forward to this.
:20:31. > :20:33.There's so much activity and that guy over there,
:20:34. > :20:40.he's a real top-gun chef, the one on the wok.
:20:41. > :20:44.Heaven knows how much gas it uses up.
:20:45. > :20:46.I mean, apparently you can only get these
:20:47. > :20:47.clams around here, around Cat Ba Island.
:20:48. > :20:53.People come from all over North Vietnam, South Vietnam...
:20:54. > :20:59.There's a cat in the background there.
:21:00. > :21:03.But I can see why - they're very, very good,
:21:04. > :21:05.fetch a really high price Incidentally, that colour they put
:21:06. > :21:12.This is how they serve them over here, along with a sculpted carrot!
:21:13. > :21:14.They're strictly for the serious seafood lover.
:21:15. > :21:18.If I was cooking clams the Southeast Asian way -
:21:19. > :21:22.and let's face it, we've got plenty of clams - I'd do it like this.
:21:23. > :21:26.Hot oil - say peanut oil - and then chopped garlic
:21:27. > :21:29.and matchsticks of ginger and a good generous helping of
:21:30. > :21:38.Now I'm going to put in a black bean paste.
:21:39. > :21:40.I mean dry black beans that I've chopped up,
:21:41. > :21:42.not black bean sauce which isn't quite so good.
:21:43. > :21:51.It's really nutty and goes well with the ginger.
:21:52. > :21:53.This is how I went about making them.
:21:54. > :22:00.They're fermented soya beans and they've been salted and left
:22:01. > :22:02.to ferment and during the process they go black.
:22:03. > :22:05.I sprinkle them with sugar and chop them as finely
:22:06. > :22:08.as I can, before adding some sesame oil and then smashing them up
:22:09. > :22:13.They really give a nice, toasty, dark undertone to the dish.
:22:14. > :22:22.When we were leaving that floating raft, I asked the lady how
:22:23. > :22:25.she would cook them and she said she liked them cooked in beer.
:22:26. > :22:44.Oh, I feel like one of those Formula One racing drivers.
:22:45. > :22:52.If I can get something, if it's possible for something to go
:22:53. > :23:02.So I'll just put the lid on there now, let them steam away.
:23:03. > :23:05.While we were out on that junk, something quite unusual happened.
:23:06. > :23:10.I noticed a flash of white coming from the base on one of the islands.
:23:11. > :23:15.I think they went out with a small boat, the bamboo boat.
:23:16. > :23:24.Fortunately for them it was low tide and,
:23:25. > :23:44.even more fortunately, we just happened to be passing by.
:23:45. > :23:48.We've come all this way to make a cooking programme and end up
:23:49. > :23:50.saving the lives of this entire family.
:23:51. > :23:52.Anyway, back to the clams, which have opened.
:23:53. > :23:55.All to do now is to throw in some chopped spring onions
:23:56. > :23:58.they don't need to cook - and dish the whole thing out.
:23:59. > :24:02.I've loved it all - the differences between the North
:24:03. > :24:07.and South are pretty apparent to me, but I think it's the smell
:24:08. > :24:09.of the street food which will be a lasting memory -
:24:10. > :24:24.the sort of thing that will bring me back time and time again.
:24:25. > :24:32.Thanks, Rick. He's back with us next week with more food adventures. Rick
:24:33. > :24:39.cooked the clams in beer there and there are loads of ways to cook with
:24:40. > :24:44.beers, ales and wines. This is a gorgeous recipe. I make this one a
:24:45. > :24:48.lot. It is some mussels, braised in Irish cider with chorizo and cream
:24:49. > :24:57.and it is just gutsy and gorge really nice. I'm going to crack on
:24:58. > :25:02.with that. We will get the flavours going on with shallot, and we'll get
:25:03. > :25:05.in there with our cider and our mussels and cream. Sophie, we have
:25:06. > :25:10.to talk about the new album. I have been listening to this. I listened
:25:11. > :25:13.to it all the way over on the flight yesterday from Ireland, yes! I loved
:25:14. > :25:19.it. I got through the whole thing twice!
:25:20. > :25:24.Tell me about it. It is a continuation of Wonderlust, your
:25:25. > :25:31.last album or the lost cousin of it? No, I think they're siblings. Family
:25:32. > :25:38.members? Yeah, definitely. That was my fifth album and it was a
:25:39. > :25:44.departure for me. Good shallot cutting. My mother will be worried
:25:45. > :25:51.if I get my fingers chopped off! It was a big departure, no dance, no
:25:52. > :25:56.disco. This record is the extrovert sibling to it. It has got the folky
:25:57. > :26:00.elements, but it has got disco and stuff you can dance to. Actually, I
:26:01. > :26:04.was doing a little bit of dancing on the plane. There was a few people
:26:05. > :26:09.watching, but it's fine! As an album, when you listen to the two,
:26:10. > :26:13.there is similarities kind of, that introduction of the folk sound to
:26:14. > :26:19.your music. It is a departure from what we're used to from you and
:26:20. > :26:25.certainly from Murder On The Dance floor? I do all of that stuff on
:26:26. > :26:30.tour. It has got everything from full-on disco to waltzes about
:26:31. > :26:37.witches that happened... Waltzes about witches? Yes. When she takes
:26:38. > :26:43.your photograph, she steals your soul. Something deep like that on a
:26:44. > :26:49.Saturday morning. Some of the characters appeared from Wonderlust.
:26:50. > :26:55.There is a song called Hush Little Voices. . I read that you recorded
:26:56. > :27:04.that song with your baby in your arms? I did yeah. I recorded it
:27:05. > :27:08.album in ten days. Ten days? Yes, including my husband and Ed and Ed's
:27:09. > :27:13.wife, it was a real family and friends affair. We did it in ten
:27:14. > :27:17.days and my fourth baby at the time was 13 weeks and he was with me. I
:27:18. > :27:20.met you when you were pregnant with him. I feel like this is the
:27:21. > :27:28.continuation of our relationship, Sophie!
:27:29. > :27:34.I didn't bring him today. There is so many dangerous things for him.
:27:35. > :27:39.Knives and hot pans. So we've fried off shallot and added our chorizo. I
:27:40. > :27:45.always get in trouble for the way I say chorizo. So we've added the
:27:46. > :27:50.chorizo and you're looking for that to become aromatic. You will notice
:27:51. > :27:54.the great paprika flavour. We've got garlic going in there and really
:27:55. > :27:57.we're looking to flavour this. It is a very simple dish and it's one that
:27:58. > :28:01.you can do very quickly as well. Once you've got the flavours in
:28:02. > :28:05.there, we're going to get in there with our cider. You can use any
:28:06. > :28:10.cider the there is some great Irish ingredients I like to use. I do some
:28:11. > :28:15.Irish craft cider as well. It is good. When it is simple and simple
:28:16. > :28:19.dishes like this, it is worth your while getting your hands on good
:28:20. > :28:25.quality ingredients like that. Tell me about the tour. You are about to
:28:26. > :28:29.go out on tour, and it is a regular thing for you, is it nerve-wracking
:28:30. > :28:35.to go back out or how do you feel? I love it. It is not so regularish,
:28:36. > :28:39.but regular enough for me to get excited and to be a novelty. I
:28:40. > :28:43.rarely tour after an album comes out. It is still a big event when I
:28:44. > :28:46.finish a record and introduce it to the world. I suppose it is a
:28:47. > :28:50.celebration? It is yeah. The two things I always loved most about
:28:51. > :28:55.what I do is songwriting and performing the songs live. They're
:28:56. > :29:00.kind of the book ends. Seeing something come to fruition and
:29:01. > :29:04.performing and them singing with you, I can't find anything that
:29:05. > :29:07.makes me happier. Amazing. Amazing. Tell me about the tour and where
:29:08. > :29:12.you're going to be? I'm over the UK for a couple of weeks and then I'm
:29:13. > :29:18.going to Europe for a week as well. And as I said before the show is a
:29:19. > :29:21.little bit eccentric because I married the newest stuff with the
:29:22. > :29:25.old stuff. So I start off with the stuff that's the newest stuff, but
:29:26. > :29:27.by the end it has turned into a club fight really and there is a lot of
:29:28. > :29:36.disco in there. I spent last night listening to all
:29:37. > :29:42.the hits. It is amazing when you see the longevity of your career. Would
:29:43. > :29:47.you consider yourself a pop artist? I do not know. Do you put a label on
:29:48. > :29:52.it? I used to say pop star because I thought that was a funny thing to be
:29:53. > :29:57.able to describe yourself as. I would probably say singer. I have
:29:58. > :30:00.got pop in there but there are other elements. When you look at the
:30:01. > :30:05.different things you have done, that is dance, folk music, leanings
:30:06. > :30:11.towards pop. Which is your favourite Jon Ryan when you look back over the
:30:12. > :30:14.years? I would say pop, but that is cheating because it can and casually
:30:15. > :30:18.so many different things. It is everything from David Bowie to the
:30:19. > :30:23.Spice Girls. I think I just enjoy doing things that I get exploited
:30:24. > :30:30.by. I do not mind if it hops around a little bit. I was in an indie band
:30:31. > :30:34.as a teenager. Well done. I did my notes last night. I went straight
:30:35. > :30:40.from bad to Groovejet which was a house track. I went from one some
:30:41. > :30:46.are playing Glastonbury with my band to Ibiza with my house track.
:30:47. > :30:53.Sometimes doing the total opposite of what people expect is good for
:30:54. > :30:59.your head. To do something scary, risky, unexpected. Life is all about
:31:00. > :31:02.pivoting, isn't it? The introduction to music, you did that quite young.
:31:03. > :31:08.When your opinions on board with that? How did they feel about it?
:31:09. > :31:11.They were surprisingly OK. I finished my A-levels and went
:31:12. > :31:16.straight into that when all my girlfriends were going to
:31:17. > :31:19.university. At first I deferred my plays and thought I would do it, but
:31:20. > :31:24.I ended up loving it. It is something I kept on with. They were
:31:25. > :31:30.much more cool about it than maybe every parent would be. I said,
:31:31. > :31:36.thanks for the education. See you. I am going on the NME tour. You come
:31:37. > :31:41.from quite a showbiz family. Your dad is a director and your mum was a
:31:42. > :31:46.presenter on blue Peter. Yes, she is now another. Her first book came out
:31:47. > :31:54.last year. She was really excited about that. Maybe she likes to do
:31:55. > :31:57.things that are bit different, too. Have heard rumour that as a
:31:58. > :32:02.youngster you used to sell blue Peter badge is in the schoolyard? Is
:32:03. > :32:08.that true? Unfortunately it is. What was your mother's opinion on that?
:32:09. > :32:14.It was about 50p for a badge, and a signed photo, that would be a pound.
:32:15. > :32:18.Of your mum? Yes. Can you do this one for so and so? She would roll
:32:19. > :32:23.arise at me and say, this is embarrassing, please stop. I was
:32:24. > :32:32.turning a profit. It is not my proudest thing. But I did. You had a
:32:33. > :32:37.good time. It was junior school. I was probably about eight. I was an
:32:38. > :32:44.entrepreneur. The things you do in your childhood. A quick recap, are
:32:45. > :32:46.mussels are brazing. It is embarrassing to remember. The
:32:47. > :32:51.childhood moments are great to remember. We have the mussels
:32:52. > :32:58.brazing in the cider. We have a little cream. It cooks quickly, that
:32:59. > :33:02.is the beauty of mussels. They are not really expensive either. We have
:33:03. > :33:07.bred that I have posted. A great tip, some quick garlic bread, I do
:33:08. > :33:12.not know if you have come across this, took it like that and rub it
:33:13. > :33:16.with or clove of garlic. It just adds that little tiny bit. You do
:33:17. > :33:21.not get that strong case but it gives a little bit of hit. A tiny
:33:22. > :33:25.touch of sea salt and a little olive oil over the top. It is gorgeous. We
:33:26. > :33:31.will serve it with the parsley and the bread. I think are mussels are
:33:32. > :33:35.just about there. I do not want to serve you anything that will make
:33:36. > :33:39.you ill. It is important to make sure they are cooked. I appreciate
:33:40. > :33:46.that. Always important, especially before you go on tour. When you're
:33:47. > :33:52.serving this, I think the clatter of these onto a platter on a big table.
:33:53. > :33:56.The clatter on the platter. You cannot go wrong. Lots of bread to
:33:57. > :34:03.mop up the juices. It is gorgeous. It is a really involve dish to read.
:34:04. > :34:06.You feel like it is quite exciting, taking them out. There are juices to
:34:07. > :34:12.mop up with the bread. Parsley over the top, that is gorgeous. Read on
:34:13. > :34:15.the side. What more do you want? Dig in. Tuck into that. I want to talk
:34:16. > :34:18.about your heaven and hell. So what will I make for Sophie
:34:19. > :34:21.at the end of the show? First, I'll marinade diced fresh
:34:22. > :34:25.tuna in a sesame, soya,
:34:26. > :34:27.and honey dressing. Then I'll toss the
:34:28. > :34:28.marinated tuna with soaked and chopped seaweed,
:34:29. > :34:30.black and white sesame seeds and then serve
:34:31. > :34:31.on First, I'll fry the mushrooms
:34:32. > :34:36.in butter, then I'll cook Arborio rice with onions,
:34:37. > :34:38.white wine and I'll then stir though some parmesan
:34:39. > :34:42.cheese and the mushrooms and serve with pan fried Jerusalem
:34:43. > :34:43.artichokes, parmesan crisps, We'll find out what you get
:34:44. > :34:49.at the end of the show! Now it's time to catch
:34:50. > :34:51.up with Nigel Slater, who's cooking up some more tasty
:34:52. > :35:04.suppers for the winter months. Today I want to treat
:35:05. > :35:06.myself with a pudding. Some treats are all about
:35:07. > :35:15.textures that you love. Heaven, for me, is a crisp meringue
:35:16. > :35:23.and some very softly whipped cream. Break some meringues
:35:24. > :35:25.into your whipped cream. Always things that have a sharpness
:35:26. > :35:33.to them to cut through To break up the smoothness
:35:34. > :35:38.of this sundae, I'm adding Then gently fold it all together,
:35:39. > :35:47.so that the fruits burst I've got something soft,
:35:48. > :36:02.something crisp, something And then right at the bottom,
:36:03. > :36:17.I've got a big dollop of ice cream. So many of the perfect partnerships
:36:18. > :36:35.in the kitchen are ingredients we put together because of how
:36:36. > :36:38.the flavours work. But there are other good reasons
:36:39. > :36:42.to put ingredients together as well. A typical one is where you've got
:36:43. > :36:46.a very rich ingredient and you want something sharp
:36:47. > :36:51.to cut that richness. And with pork, sharp apples
:36:52. > :36:56.will do exactly that. Seemingly, us Brits love
:36:57. > :37:02.cooking with apples. The UK is the only country that
:37:03. > :37:06.grows apples especially for cooking. With 7,500 varieties
:37:07. > :37:07.of apples grown worldwide, You can cook with them,
:37:08. > :37:14.you can use them in drinks, You know, you can do
:37:15. > :37:18.so much with them. Ed Nicholson is head warden
:37:19. > :37:23.at Killerton Estate in Devon, OK, here we have a good local
:37:24. > :37:29.variety called Tom Putt. But a little bit lacking
:37:30. > :37:55.in structure, which then will come And these will go in
:37:56. > :37:58.to make our chutney. So we'll harvest these,
:37:59. > :38:05.cos they keep well. The apples used for cider originally
:38:06. > :38:08.were the ones that were left over, that were either on the floor,
:38:09. > :38:11.picked up, or the ones that didn't taste particularly good,
:38:12. > :38:13.but had a lot of juice, You see that one's starting
:38:14. > :38:17.to go brown already. That's oxidised, that's the tannins
:38:18. > :38:20.that are starting to come out. There's so much you can
:38:21. > :38:24.make with apples. And everyone has their
:38:25. > :38:25.favourite recipe. Probably my favourite
:38:26. > :38:30.is baked apples. My mother used to do a baked apple,
:38:31. > :38:33.take the core out, fill it full of raisins and brown sugar,
:38:34. > :38:36.and bake the apple like that. I mean, that was a classic
:38:37. > :38:39.childhood recipe for me. Erm, big favourite of
:38:40. > :38:41.mine is pork and apple. There's lots of different ways
:38:42. > :38:45.you can cook pork with apples. And for my Thursday night dish,
:38:46. > :38:53.I'm going to be cooking pork chops I like good, thick ones,
:38:54. > :39:03.with plenty of fat, so that as the chop cooks,
:39:04. > :39:05.that fat makes the meat Pork and apple works
:39:06. > :39:10.on so many levels, you know. It works because of the richness,
:39:11. > :39:13.and the sharpness of the fruit. But it also works on another
:39:14. > :39:17.level altogether - that idea of pigs, in an orchard,
:39:18. > :39:20.crunching their way through windfall I don't know, a bit
:39:21. > :39:30.of poetry to supper. I don't think we always have
:39:31. > :39:40.to be quite so practical. I like to give the rind a good
:39:41. > :39:43.headstart to getting a bit crispy, Then, lightly fry each side -
:39:44. > :40:03.about a minute or so should do it. I'm going to put a little bit
:40:04. > :40:06.of cider with these. But the reason I'm using cider is
:40:07. > :40:12.because it feels part of the dish. It feels like it ought to be there,
:40:13. > :40:19.because of the apples. I just want those to sizzle a bit,
:40:20. > :40:22.to get a really crusty outside Once lightly browned on the sides,
:40:23. > :40:30.pull out the chops, then bung Whilst they're browning,
:40:31. > :40:34.chop up some dessert apples. I'm using the Discovery
:40:35. > :40:39.ones from my garden. You can use a cooking apple for this
:40:40. > :40:42.But it'll go really fluffy. It doesn't matter, but you'll end up
:40:43. > :40:50.with a sort of froth in the pan rather than something
:40:51. > :40:51.that looks apple-shaped. It doesn't matter at all,
:40:52. > :40:58.the flavour will still be there. I'm going to carefully
:40:59. > :41:00.add some sage. Then squash some juniper
:41:01. > :41:07.berries to add a fresh, I'm gonna pop a couple
:41:08. > :41:32.of whole ones in as well. Season to taste with salt and pepper
:41:33. > :41:37.And add a good glass of cider. Slide into a hot oven
:41:38. > :41:44.for about half-an-hour. What's great about this dish
:41:45. > :41:50.is you can either cook it quickly on high heat,
:41:51. > :41:52.or leave it in the oven What's happened is that
:41:53. > :41:56.all of the succulence from the meat, and all of the juices,
:41:57. > :42:00.all the flavourings, That, for me, is both
:42:01. > :42:16.supper and a big treat. Of course, the perfect
:42:17. > :42:18.drink for this dish Thanks, Nigel, and there's
:42:19. > :42:27.more of his simple but very tasty suppers
:42:28. > :42:28.next Still to come on today's show: More
:42:29. > :42:34.delicious dishes Tom Kerridge's This week he's making
:42:35. > :42:37.a decadent chicken Kiev with a panko crumb, served up
:42:38. > :42:40.with some fresh green beans. And it's almost omelette challenge
:42:41. > :42:42.time, and remember Sophie Will you both get into
:42:43. > :42:48.your Groovejet and make Let's hope so, so that there's no
:42:49. > :42:59.Murder On The Kitchen Floor. And will Sophie get her food heaven,
:43:00. > :43:02.tuna or food hell, risotto! We'll find out at
:43:03. > :43:18.the end of the show! I am making potato gnocchi. We have
:43:19. > :43:22.baked potatoes, just like you would a jacket potato. We have put some
:43:23. > :43:27.potatoes through a ricer or save if you want to do that at home. I will
:43:28. > :43:33.get the skins on. These have been put back in the oven for ten minutes
:43:34. > :43:38.at 180. I want a crisp them out. I can imagine them as they are now
:43:39. > :43:44.with some sea salt. Me, too. You will infuse the cream with the
:43:45. > :43:47.flavour of potato. Totally. If you cannot deal without eating meat,
:43:48. > :43:52.this is nice with smoked crispy bacon and potato. You could do bacon
:43:53. > :43:58.and potato but this is a vegetable dish we're doing today. I have got
:43:59. > :44:01.this method of making gnocchi which is a little unorthodox. I'm
:44:02. > :44:08.intrigued. Can anyone try this at home? Is this for chefs? It came
:44:09. > :44:13.from not wanting to get gnocchi all over the kitchen because my kitchen
:44:14. > :44:18.is quite small. It is ten metres squared in my restaurant. We need to
:44:19. > :44:25.work in a very tidy manner. All I am going to do is put the potato out
:44:26. > :44:29.without getting it all down myself, onto the clingfilm. I will seize on
:44:30. > :44:34.it with plenty of salt. The gnocchi will have a nice flavour.
:44:35. > :44:41.Your restaurant is one of the smallest fine dining restaurants in
:44:42. > :44:48.London? Yes, we are apparently the hardened say that we are London's
:44:49. > :44:52.fine dining. We are just 14 seats and a ten meter squared kitchen and
:44:53. > :44:58.we look after our customers as beautifully as we can really. So it
:44:59. > :45:03.is kind of like your own personal chef and cosy dining area? Yes. I've
:45:04. > :45:10.got flour all down me, yeah. Jon, have you seen this method of making
:45:11. > :45:17.gnocchi before? No. I don't normally try and cover myself in it!
:45:18. > :45:20.It is a great way of making sure the kitchen is clean. It is just an
:45:21. > :45:25.efficient way of doing it because we make it twice a day. So we make it
:45:26. > :45:30.just before lunch and just before dinner. So basically, I don't want
:45:31. > :45:35.to knead it too much. This is a nice light and fluffy gnocchi. OK, so,
:45:36. > :45:40.you are putting the cavolo nero on. Cavolo nero and pumpkin in a pan.
:45:41. > :45:44.Yes, fry down the pumpkin, it is diced pumpkin and you're frying it
:45:45. > :45:51.in a little bit of butter. Yes, that's right. The smells are
:45:52. > :45:55.wonderful. It is a great winter flavour. Sure. I love it. You're not
:45:56. > :45:59.boiling the gnocchi or poaching the gnocchi, you're going to pan fry it.
:46:00. > :46:03.Indeed. That's why you kind of need to make it almost just before you
:46:04. > :46:09.serve it. Like two hours max really. Don't put it in the fridge and just,
:46:10. > :46:15.make sure it stays quite warm. So I'm going to a little bit off here
:46:16. > :46:20.and then make sure your clingfilm is held down with something. OK. Then
:46:21. > :46:24.I'm going to roll it into sausage shapes and traditional knock crisis
:46:25. > :46:29.is on a fork and you have those little ridges, but this is not. This
:46:30. > :46:36.is a modern gnocchi shape I would say. Just a little bit of flour.
:46:37. > :46:49.That gives flavour in the pan. OK. Sophie, are you a gnocchi fan? I do
:46:50. > :46:56.like gnocchi, I what is in the gnocchi? Egg and rice flour and
:46:57. > :47:02.salt. It is really, really simple and at the restaurant we use
:47:03. > :47:08.potatoes. Make sure they're not waxy and quite dry. I think people fall
:47:09. > :47:13.down when it gets messy and gnocchi all over your hands. You'll have
:47:14. > :47:20.everyone rolling gnocchi at home in clingfilm. Yes, I hope so. I hope
:47:21. > :47:28.so. So we've got our pumpkin frying off. When we're flying the cavolo
:47:29. > :47:36.nero, you're crisping it rather than softening it down? It is like crispy
:47:37. > :47:42.seaweed like you have. It isn't seaweed. So that is kind of where it
:47:43. > :47:46.came from. I love the colours together and the kale, I really love
:47:47. > :47:50.cavolo nero. We use it a lot. It is a gorgeous colour. It grows really
:47:51. > :47:54.well here? Yeah, totally. It is a hardy veg. Tell me a little bit
:47:55. > :47:59.about your background. You are a butcher's daughter? I am. I've read.
:48:00. > :48:05.That's why I did suggest bacon in here!
:48:06. > :48:11.Keeping the dad happy. I'm a butcher's daughter. I did a year of
:48:12. > :48:16.architecture, I loved cooking when I was growing up. That needs to
:48:17. > :48:20.reduce. I will put the gnocchi on here, that's fine. I always loved
:48:21. > :48:24.eating and cooking and then I did a year of architecture and I realised,
:48:25. > :48:26.I'm just going to wash my hands, that I didn't want to be an
:48:27. > :48:30.architect, but I loved building things. So and I love cooking and I
:48:31. > :48:35.love eating. So it was natural really for me to want to cook. You
:48:36. > :48:40.were always going to go towards food, but you just didn't know it?
:48:41. > :48:47.Yeah. I started peeling potatoes at a local restaurant. A good start for
:48:48. > :48:52.anyone. Indeed. That's why I like potatoes. I'm just cutting the
:48:53. > :48:56.gnocchi into squares. So as the potatoes are quite hot, it is still
:48:57. > :49:00.warm, so I'm going to pan fry them in the pan with a little bit of
:49:01. > :49:05.butter and olive oil. I mean, it's an interesting journey to go from
:49:06. > :49:09.architecture to food. But you're righting a book about your life and
:49:10. > :49:13.your memoirs and the journey through food? I think it is really
:49:14. > :49:17.interesting how a butcher's daughter from Leicestershire got to be a
:49:18. > :49:24.restaurateur in Notting Hill and all the interesting people I've met and
:49:25. > :49:33.all gone from cheese and potato pie and pigs in blankets! An interesting
:49:34. > :49:39.journey. A little bit more salt. These are crisp. Good. Good.
:49:40. > :49:45.Marianne is a name that easily be mixed up with something else. You
:49:46. > :49:50.were telling me that someone said marredennated lamb! I was once doing
:49:51. > :49:54.a demonstration and they had, we gave the recipes out and it had
:49:55. > :49:58.Marianne Lumb at the top and the recipe was for marreden ated lamb
:49:59. > :50:04.and someone said, "Is that your name?" Close! But not quite! You
:50:05. > :50:11.should hear the pronuntionations that I get! You're doing well. If
:50:12. > :50:16.you would like to ask any of our studio guests a question or try our
:50:17. > :50:20.recipes, then please visit our website. You will get all the
:50:21. > :50:23.recipes from today's show, especially this one which is
:50:24. > :50:30.gorgeous. We've got kale, crisped and ready to go. I'm going to slice
:50:31. > :50:35.up some chives. This potato cream I'm really excited about it. It
:50:36. > :50:38.needs salt in there. It really does. Like all potato dishes it benefits
:50:39. > :50:43.from a large, well, you know, salt to taste sorry!
:50:44. > :50:46.It's true. It's true. A lot of people when they're cooking pasta,
:50:47. > :50:52.forget to salt the water. It really makes a difference to the dish.
:50:53. > :50:56.Totally. I've got chives and lemon. They are deep and smoky flavours,
:50:57. > :51:01.but you've got freshness with the chive and lemon. Indeed. Potatoes
:51:02. > :51:04.sit so well with onions as well as we know. It would be amazing it
:51:05. > :51:09.cheese all over it as well, but I wanted to take a break from the
:51:10. > :51:13.cheese! Vegetable dishes. Do you need a hand with this foam? Yes,
:51:14. > :51:17.please. Can you pass it through there, please. Thank you. Our
:51:18. > :51:26.gnocchi is looking good. So I'm just going to turn this over in the pan.
:51:27. > :51:36.Lovely stuff. Sorry I've got asbestos fingers! Just get straight
:51:37. > :51:46.in. They're slightly chunkier than I would do at the restaurant.
:51:47. > :51:50.These are a bit more rustic. OK. We've got this beautiful potato, I'm
:51:51. > :51:57.really excited to try this. It is quite different and I have not seen
:51:58. > :52:02.anything like it. This goes into the foam gun. I'm not sure that's not
:52:03. > :52:06.the real... Well, we call it that. Can you get them in kitchen shops?
:52:07. > :52:11.You can buy them online and make sure you have plenty of pellet, we
:52:12. > :52:15.get through a lot. The nice thing about them is that they just, this
:52:16. > :52:19.is a cream sauce which can be really kind of heavy. I forgot to put a
:52:20. > :52:30.little bit of lemon in there. I'm going to squeeze it in.
:52:31. > :52:33.I forgot the salt as well! Ah, you're grand, Marianne, we'll
:52:34. > :52:37.get there in the end. Nothing like a bit of live television and cooking
:52:38. > :52:43.to get you excited on a Saturday morning! I'm going to tighten that
:52:44. > :52:49.up and then, I'm going to put two in so it really gives it a good... Oh,
:52:50. > :52:56.you mean Business Today, Marianne. Sometimes when you are getting
:52:57. > :53:02.really into it, this stance. When I used to cook for a lady, she said,
:53:03. > :53:08."You're too tall. You need to stand properly." We call it the giraffe
:53:09. > :53:12.pose. I'm going to do that while I pick up your gnocchi. So that's the
:53:13. > :53:26.first pellet in and then the next one. Are you getting nervous over
:53:27. > :53:31.there, Sophie? We've got our gnocchi ready to go. I
:53:32. > :53:33.need another one, sorry. This pumpkin, it is an interesting
:53:34. > :53:38.addition. You have the lovely sweetness of it. Yes, a lovely
:53:39. > :53:43.winter vegetable. So you could use butternut squash instead. At the
:53:44. > :53:48.restaurant we use, we do this dish on our vegetarian taster menu and we
:53:49. > :53:51.sometimes use wild mushrooms, truffles, anything you want to
:53:52. > :53:56.really. You have got to get your cocktail
:53:57. > :54:00.making skills alongside this dish! Give it a really good shake. The
:54:01. > :54:06.moment of truth, Marianne. No pressure!
:54:07. > :54:09.Oh, come on, that was worth the shaking, look at that, beautiful.
:54:10. > :54:14.I'm going to put a little bit on the plate. That will anchor the gnocchi
:54:15. > :54:24.to it and I'm going to put a little bit... I like the idea of doing that
:54:25. > :54:30.at home. With your foam gun! "Oh Sophie, what are you doing today?"
:54:31. > :54:35.Just a little bit of foam. It is lovely how crispy they are.
:54:36. > :54:40.Good. This is fantastic. And the lovely chives thaw chopped earlier.
:54:41. > :54:44.It is a vegetarian main course dish or a side dish or starter, whatever
:54:45. > :54:49.you fancy or a little bit of olive oil and I think we're good. Just
:54:50. > :54:52.tell me the dish again. OK, so we have potato gnocchi with potato
:54:53. > :55:03.foam, cavolo nero and pumpkin. Absolutely gorgeous.
:55:04. > :55:11.Brilliant. We're off. Marianne is off could have a cold shower now!
:55:12. > :55:12.It is good fun though, isn't it? LAUGHTER
:55:13. > :55:18.The dish looks gorgeous. We're grand. Tuck in guys. I'll get awe
:55:19. > :55:23.glass of wine in a second. It does look gorgeous. Oh my goodness.
:55:24. > :55:30.Sophie, is this something you could whip up at home with a foam gun? Six
:55:31. > :55:36.minutes? Jon, who do you think? I really love the skins and the
:55:37. > :55:40.creaminess. It is delicious. The flavour of the pea out owe cams
:55:41. > :55:46.through. Let's head become to Southampton to find out which wine
:55:47. > :56:04.Peter Richards has picked to go with Marianne's knock-out gnocchi.
:56:05. > :56:12.Marianne's gnocchi is a glorious and very seasonal celebration of the
:56:13. > :56:18.potato and other earthly delights. Delights. Simple, humble ingredients
:56:19. > :56:27.so we need to tie into the same theme with our wine. Now, white is
:56:28. > :56:32.the order of the day here and given that a certain elegance is called
:56:33. > :56:36.for. What better than a sophisticated Italian white. This
:56:37. > :56:40.Broglia Gavi di Gavi is an excellent pairing, but sometimes we all need a
:56:41. > :56:46.treat and with that very much in mind, let's spoil ourselves with the
:56:47. > :56:51.gorgeous Broglia Gavi di Gavi. It is fair to say that gavi can be a
:56:52. > :56:55.mixed bag so you need to choose your wines carefully, but the best ones
:56:56. > :57:04.are brilliant with food because they're so versatile.
:57:05. > :57:08.This one is crisp and dry, but it is rounded and succulent and Marianne's
:57:09. > :57:13.gnocchi and pumpkins are mouth coating and rich. So this wine
:57:14. > :57:18.cleanses the pallet and compliments the generous texture. There is a
:57:19. > :57:21.sort of elegant earthiness in the food and wine that come together
:57:22. > :57:25.really nicely. There are herbal notes in the glass that just echo
:57:26. > :57:29.the cavolo nero and chives that really brighten up the flavours on
:57:30. > :57:36.the plate. So Marianne, yours is an inventive and elegant dish, a real
:57:37. > :57:42.treat, just like this glass of pure wine indulgence, cheers.
:57:43. > :57:47.What do you think? I totally approve. It is delicious, it is so
:57:48. > :57:52.drinkable. We're being spoilt today. A great selection of wines. You like
:57:53. > :57:56.the combination? I think it is great. A really nice dish. Wine at
:57:57. > :58:01.this time of the morning. That's the best gnocchi I ever had. It is
:58:02. > :58:06.delicious. Thanks, Sophie. Right, it is over to Si and Dave,
:58:07. > :58:07.they are on the quest for sugary treats and making caramel cheesecake
:58:08. > :58:23.and it looks out of this world. People may think the cheesecake
:58:24. > :58:25.is an American creation, but historical references
:58:26. > :58:27.would appear to prove otherwise. After all, the earliest actual
:58:28. > :58:30.recipe for a cheesecake is found in The Forme of Cury,
:58:31. > :58:32.one of the oldest known instructive cookery books
:58:33. > :58:34.in the English language, dating back to the 14th century
:58:35. > :58:39.and believed to have been written by the master cooks
:58:40. > :58:41.of King Richard II. So it would seem cheesecake was
:58:42. > :58:53.discovered before America itself. To make the caramel for our
:58:54. > :58:56.cheesecake, 'put 200 grams of caster sugar in a pan,
:58:57. > :59:01.together with six tablespoons of cold water, and heat gently
:59:02. > :59:06.until the sugar dissolves. To kick off the base
:59:07. > :59:12.mix, take 100 grams I need
:59:13. > :59:16.to melt a block of butter. This is for mixing
:59:17. > :59:18.in to the pecan nuts If this wasn't luxury enough,
:59:19. > :59:24.the biscuit of choice is the beloved Stick 150 grams of
:59:25. > :59:33.biscuits in a blender. Put that in a bowl
:59:34. > :59:39.with your nuts and cover So that's the pecan nuts whizzed up,
:59:40. > :59:48.the digestives and a slab of butter. Meanwhile, take 150 grams of white
:59:49. > :00:04.chocolate, break into squares, and place in a bowl over a pan
:00:05. > :00:07.of boiling water to melt. Press this down into
:00:08. > :00:16.the bottom with your hands. Back with your sugar syrup,
:00:17. > :00:20.try not to be impatient, And, depending, actually, as well,
:00:21. > :00:29.depending on the temperature of the sugar, if it's a freezing
:00:30. > :00:32.cold day, it could take We pop that in the fridge for about
:00:33. > :00:37.an hour until it's set solid. See how it's going that lovely
:00:38. > :00:39.deep, golden colour. in colour like this,
:00:40. > :00:48.it's ready to remove We want a random drizzle, a bit
:00:49. > :01:04.like a Jackson Pollock painting. It's where Blue Peter meets
:01:05. > :01:06.Fanny Cradock in a blaze Don't stir chocolate
:01:07. > :01:18.when it's melting. Break off 125 grams of the gorgeous
:01:19. > :01:33.hardened caramel and blitz Just in case there wasn't
:01:34. > :01:46.enough sweetness there, Hey, Kingy, now's the time
:01:47. > :01:57.to pump up the fat. You could use that low-fat
:01:58. > :02:05.stuff, but you've gone This cheesecake will
:02:06. > :02:19.serve 12 to 15 slices, so if you look at it like that,
:02:20. > :02:22.it's not as bad as it looks. Don't worry if there are bits
:02:23. > :02:33.of chocolate on the surface. It's best to have bits
:02:34. > :02:35.than burn the chocolate. Those bits will melt
:02:36. > :02:37.when you cook the cheesecake. As it's a baked cheesecake,
:02:38. > :02:39.it contains eggs. It has to contain eggs or it
:02:40. > :02:42.would be cheese soup. For this cake, use four whole eggs
:02:43. > :02:46.and two additional egg yolks and add Get your chilled base and place
:02:47. > :03:11.the tin in the middle of a large Bring the foil up to size
:03:12. > :03:23.to create a foil ball around the cheesecake and place
:03:24. > :03:25.on a medium-sized roasting tin. Now pour your cheesecake filling
:03:26. > :03:34.on top of your base and surround the cake tin with boiling water,
:03:35. > :03:37.roughly two centimetres up Right, put this into
:03:38. > :03:39.a preheated oven, 160 degrees Celsius,
:03:40. > :03:42.for about 45 minutes. After three-quarters of an hour,
:03:43. > :03:46.turn off the oven and leave the cheesecake inside for it
:03:47. > :03:51.to cool for a further hour. the mighty cheesecake and stick it
:03:52. > :04:01.in a fridge for a minimum of three of the baked or unbaked varieties,
:04:02. > :04:09.it doesn't matter, they all need to chill in the fridge
:04:10. > :04:11.in order for them to set. Tidy the edges with a palette
:04:12. > :04:30.knife and place your cake I'm going to whip 300
:04:31. > :04:37.mils of double cream. Meanwhile, break the reserved
:04:38. > :04:43.caramel into shards, shape the cream into big fluffy
:04:44. > :04:53.clouds over the cheesecake. Just place the caramel
:04:54. > :05:06.shards across the top The caramel flavour in a cheesecake
:05:07. > :05:18.is absolutely gorgeous. You bring that to the table
:05:19. > :05:25.after dinner and everybody around And there's more from
:05:26. > :05:40.the Hairy Bikers next week! It's now time to speak
:05:41. > :05:49.to some of you at home. First, Mark from London. What is
:05:50. > :05:57.your question? Hello. I was looking for an interesting way of cooking
:05:58. > :06:03.smoked ham. I like cooking hams, you have a pot roast. Pot Roast ham. I
:06:04. > :06:09.put butter beans in there, carrots, then I finish it at the end with
:06:10. > :06:18.chopped parsley salad. Delicious. A bit of mustard, perfect. Nice. Which
:06:19. > :06:23.dish would you like to see? Sorry, Sophie, but food hell. What a shock.
:06:24. > :06:27.You have got a couple of tweaks Varas? Simon says, we have some dog
:06:28. > :06:32.which we would like to serve on Valentine's Day. Any recipe
:06:33. > :06:40.suggestions for a starter? I love crispy duck salad with watercress
:06:41. > :06:47.and watermelon, cashew nuts. Quite a healthy, delicious refreshing salad.
:06:48. > :06:51.You're mesmerised. And Gemma says, I have got a glut of parsnips are no
:06:52. > :06:57.idea what to do with them. Any ideas? I would say, maybe do not
:06:58. > :07:01.plan so many. I like roasting them, with a little bit of butter, roast
:07:02. > :07:06.them until they are caramelised. Leave them to go cool and they are
:07:07. > :07:11.nice with goats curds. Put through a warm salad with pumpkin seeds,
:07:12. > :07:15.delicious. This is the hardest part, so many
:07:16. > :07:21.good ideas. Reinach scholars from Nottinghamshire. What is your
:07:22. > :07:25.question, Anne. I would like to know a different way to cook scallops? I
:07:26. > :07:31.love scalds and particularly the super fresh ones. If you want to
:07:32. > :07:35.cook them, I would say, we have a lovely dish with cauliflower at the
:07:36. > :07:40.moment. Make a cauliflower period chopped cauliflower flour red Sox
:07:41. > :07:45.incredibly small and cook them in butter so they can analyse and go
:07:46. > :07:52.really dark. Throw in the scalds. It is delicious. A little bit of lemon
:07:53. > :07:57.dish. -- lemon juice. Would you like to see food heaven or food help?
:07:58. > :08:08.Heading please. There you go, 1-1. What would you like to as? I do not
:08:09. > :08:18.know what to do with them? Did he say they were talking to him? What
:08:19. > :08:22.do you think? I love wood pigeon. I like to do them two ways. Just cut
:08:23. > :08:28.them in half. Deep fry them. Amazing. Chinese five spice. Serve
:08:29. > :08:34.them with a crunchy salad. It is delicious. If the weather is nice, I
:08:35. > :08:37.like to put them on the grill. Cut them up and put them on the grill.
:08:38. > :08:41.Would you like to see heaven or hell? Kevin, please. A reasonable
:08:42. > :08:42.man. Jon, you're pretty quick on 30
:08:43. > :08:46.seconds, so Marianne Kind of. I am glad you bring that
:08:47. > :08:53.confidence. You must use three eggs but feel
:08:54. > :08:57.free to use anything else from the ingredients in front
:08:58. > :08:59.of you to make them The clocks stop when your
:09:00. > :09:02.omelette hits the plates. Let's put the clocks on the screen
:09:03. > :09:22.for everyone at home, please. I do keeping an eye on the omelette
:09:23. > :09:26.challenge? Yes. Jon has method. Where did you get this method from?
:09:27. > :09:33.Gennaro. I am not sure he stitched me up. This is looking good. We have
:09:34. > :09:41.got our omelettes. We have got scrambled eggs. Sorry. The hardest
:09:42. > :09:50.part is that I have to read that now. I will go towards the edge. I
:09:51. > :10:00.will get the Cook little bit. Well seasoned. Slightly more omelette
:10:01. > :10:04.shaved. His method works. So uncomfortable watch, I have got to
:10:05. > :10:12.say. The drama and frenzy of the omelette mating. Do you think you
:10:13. > :10:19.beat your time, Jon? No idea. The good news is, you got 21.2. That is
:10:20. > :10:28.a great time. It beats your time. You're on the board. That brings you
:10:29. > :10:34.to around here. Marianne, your time, you did not make an omelette. You
:10:35. > :10:39.will have to come back and do it again. The good news is, I get to
:10:40. > :10:47.put this in the bin and we get to listen to Sophie's latest single.
:10:48. > :10:55.# Surrender. The smallest clip you will ever hear of her single. That
:10:56. > :11:01.was the highlight. We are getting a little bit longer now. Know that you
:11:02. > :11:03.have heard her son, we will get back to business.
:11:04. > :11:06.Still to come, Sophie Ellis-Bextor faces either her food heaven,
:11:07. > :11:09.a fresh tuna poke bowl with sushi rice or food hell wild mushroom
:11:10. > :11:11.risotto with Jerusalem artichokes and a poached egg.
:11:12. > :11:13.We'll find out the result after Tom Kerridge treats us
:11:14. > :11:59.to his tasty take on the retro classic dish chicken Kiev.
:12:00. > :12:05.Part of the joy is cutting the chicken Kiev open. This beautiful
:12:06. > :12:11.battery loses out. If you use the dried herbs, it has already lost its
:12:12. > :12:17.colour. Beat it into the garlic butter. For a bit of a kick, cayenne
:12:18. > :12:23.pepper. Go careful with this. It is quite powerful. Half a teaspoon. In
:12:24. > :12:30.technical share of terms, the end of a knife. When it is mixed in, load
:12:31. > :12:35.the whole lot into a piping bag. It makes stuffing these chicken breast
:12:36. > :12:41.so much easier. There are two ends. The pointy end and there's lovely
:12:42. > :12:47.big juicy bit. That is the bit I am going to starve. Huszti knifing.
:12:48. > :12:54.Work it around. You're trying to create a nice pocket to hold the
:12:55. > :12:59.bartering. The butter keeps it inside and nice and moist. Get your
:13:00. > :13:07.soft butter, and pipe it in. Do not be shy. You can feel it move out
:13:08. > :13:11.your hand as you are filling the chicken breast. It pushes it out,
:13:12. > :13:20.rate to the top. If you have some left over, the more the better.
:13:21. > :13:25.Spread out over bread, garlic bread. It is time for my Cheyenne paper
:13:26. > :13:29.crispy coating. This is what makes this recipe special. Extra special
:13:30. > :13:35.breadcrumbs. Crush them in your hands. I want a nice evening coding
:13:36. > :13:40.over the chicken breast. I want them to have a crumbly texture run the
:13:41. > :13:44.outside. If you have done this before, you will know you need to
:13:45. > :13:49.have a dry hand and a wet hands. That way when you're not stating,
:13:50. > :13:56.all over, you will end up covering your own hands in breadcrumbs. All
:13:57. > :13:59.these babies need no are 20 minutes relaxing in the fridge to firm up
:14:00. > :14:06.that lovely garlic butter and a quick flash in the pan to grown-up.
:14:07. > :14:11.Plain vegetable oil, nothing flash. All that flavour is right in the
:14:12. > :14:17.middle of the chicken. For me, chicken Kiev felt very exotic when I
:14:18. > :14:22.was young. It has got quite a bad reputation. It is always seen as
:14:23. > :14:28.being in really rubbish pubs in the 1980s, or even know. For a nice --
:14:29. > :14:34.with a nice flavoursome chicken breast, this is a great dish. The
:14:35. > :14:38.butter is not seeping into the pan. It has the all Ireland bits of
:14:39. > :14:47.breadcrumbs. Place them on a tray and put them in the oven for 10-15
:14:48. > :14:50.minutes until they are golden and crispy. They smell amazing. It is
:14:51. > :14:55.like a perfect parcel of the light. I will serve mine with green beans.
:14:56. > :14:59.Like mum would have done when I was a kid. I used to think those old
:15:00. > :15:02.school chicken Kievs were hard to beat but I think I have just done
:15:03. > :15:12.it. Here is a dish that would go
:15:13. > :15:19.perfectly with my chicken Kiev or sausage roast, a finger licking
:15:20. > :15:23.retro side that could do with a make-over and I've got just the
:15:24. > :15:28.sauce to bring it back to life. Corn on the cob, it is one of those
:15:29. > :15:32.things I used to love eating as a kid, holding it in your hands and
:15:33. > :15:36.chewing the kernels off the side. That's how I'm going to serve it
:15:37. > :15:45.today, only better with a spicy smoked butter that uses three of my
:15:46. > :15:52.favourite store cupboard stand-byes, chilli and paprika and garlic
:15:53. > :16:01.powder. Now, that's a bowl of big strong powerful flavours. Just wrap
:16:02. > :16:05.each one up in a little bit of foil, smothered in this lovely spicy
:16:06. > :16:10.butter making sure you make enough room for the sweetcorn to steam in
:16:11. > :16:17.its own juices. Nice! Now to go with my corn on the cob,
:16:18. > :16:23.I'm going to do some burnt onion ketchup. It is not really burnt. It
:16:24. > :16:28.is heavily caramelised. It is this smoky bitter sweet onion sauce that
:16:29. > :16:31.turns this dish into something extraordinary. Chuck in onions and
:16:32. > :16:35.wait for them to brown. Don't season them. If you put salt on them, it
:16:36. > :16:39.will draw the moisture from the onion and it steams them in their
:16:40. > :16:44.own juices, also don't move them about too often because that will
:16:45. > :16:48.also create steam. It will make them soft, and not go that lovely golden
:16:49. > :16:54.brown colour that we're looking forment it will take a while so just
:16:55. > :17:00.be patient and once they're nice and charred, car boot onions. Chuck in
:17:01. > :17:05.bay leaves, sugar, white wine vinegar, freshly grated garlic and
:17:06. > :17:10.for a big hit of flavour. Something that's very British, a little bit of
:17:11. > :17:16.Worcester sauce. Then leave it to reduce for 20 minutes. Whilst my
:17:17. > :17:21.ketchup is cooking away, I will stick these bad boys in the oven and
:17:22. > :17:26.bake them until they are toasty and ready to be dipped into the onion
:17:27. > :17:31.ketchup which needs one more final hit of flavour. I will take the bay
:17:32. > :17:43.leafs out and add to it, one last ingredient, a couple of fillets of
:17:44. > :17:49.salted anchovies. I know there is a few of you at home who are going
:17:50. > :17:53.urgh, I hate anchovies. But trust me, they add a real salty
:17:54. > :18:00.savouriness to the bitter sweet onions. It needs to past through the
:18:01. > :18:03.sieve to give it the nice ketchupy finish. It is ready to serve with
:18:04. > :18:11.the spiced butter corn. Look at that! I cannot wait to get my teeth
:18:12. > :18:12.around that. Trust me, this is one old school favourite definitely
:18:13. > :18:32.worth reviving. Good times! Thanks, Tom.
:18:33. > :18:39.It is time to find out if Sophie is facing her food heaven or food hell.
:18:40. > :18:47.It is tuna which is chopped up finely and we've so the gou sauce
:18:48. > :18:56.and sem Sammy oil and we'll serve it over sushi rise. If we go food hell,
:18:57. > :19:01.we're going creamy risotto. We will add pan-fried artichokes and rocket,
:19:02. > :19:07.a poached egg, it will be creamy and delicious and hopefully change your
:19:08. > :19:11.mind. It sounds quite nice. It is down to these two to decide, can you
:19:12. > :19:16.guess which way they went? They could have given you your hell, so
:19:17. > :19:21.do you think they were kind? I think they were kind!
:19:22. > :19:29.They have got kind faces. We're going with food heaven. We're going
:19:30. > :19:41.fortune that. We will get rid of the ris so the owe. Have you heard of a
:19:42. > :19:48.poke ball. It has become popular in the States. I'm sure it will be the
:19:49. > :19:55.next big thing here. It is a street food. They are served in frozen
:19:56. > :19:58.containers. There is lots of alternative ingredients you can have
:19:59. > :20:01.with it, but the key with this and if you're going to make this at
:20:02. > :20:05.home, it is really important to get really fresh, quality tuna and make
:20:06. > :20:16.sure... Are you going to cook the tuna? No, it gets marinaded. We have
:20:17. > :20:20.soy sauce and sem Sammy. Jon, are' working away on our on jons Yes, I
:20:21. > :20:25.will chop these up. Marianne, what are you going? The sushi rise. Put
:20:26. > :20:30.the lid on and let it do the absoption method. Will that take a
:20:31. > :20:39.long time? Five or ten minutes. By the magic of television we have got
:20:40. > :20:44.one that's ready! Someone has thought of all this
:20:45. > :20:49.stuff. I don't need to worry! We've got the honey going in there.
:20:50. > :20:54.We're making a marinade for this. We're making a quick version, but
:20:55. > :20:59.you have the time leave it sitting the marinade and the meat really
:21:00. > :21:04.absorbs. I can smell it and the flavours are delicious. We've got a
:21:05. > :21:08.little touch of chilli pepper going in here as well for a bit of heat. I
:21:09. > :21:14.like this to be a nice bit of a kick. We made it earlier and the
:21:15. > :21:18.guys were taken aback by the heat! That is your marinade for this dish
:21:19. > :21:29.and it is a very, very simple one to make up. We're going to marinade
:21:30. > :21:33.this with sesame seeds. Now, you are basically next week hitting the
:21:34. > :21:36.road, going back on tour and how does that work when you have a
:21:37. > :21:41.family of four and the husband to look after? How do things go? So
:21:42. > :21:45.Richard is coming with me. He plays in the band and yeah, I mean, it's
:21:46. > :21:48.obviously the worst part of my work is when I have to say bye to the
:21:49. > :21:53.kids and go away for a little bit, but I try and make my trips as short
:21:54. > :21:57.as they can be really. The longest I have been away since I became a mum
:21:58. > :22:02.was a week. OK. I have only done that twice in 12 years. Mainly, I
:22:03. > :22:08.went to Australia about a year ago and I was there for two nights and
:22:09. > :22:14.two different cities. I can do some... That's some travelling. Oh
:22:15. > :22:19.my goodness. I spent two nights and then turned around and came back
:22:20. > :22:21.home. No time to relax... But with the touring, I gave myself
:22:22. > :22:25.permission to do it because I love it and it is my work. You think
:22:26. > :22:30.hopefully, I will instil in my kids a decent work ethic as well.
:22:31. > :22:36.Absolutely. Do they understand what mummy does? I hope so. The oldest
:22:37. > :22:46.one is 12! That's a good point. Yeah, my little
:22:47. > :22:50.one is only a baby. But they know they get to go to festivals and come
:22:51. > :22:56.along to sound checks and bang on the drums. My brother is a drummer.
:22:57. > :23:01.A lot of their god parents are other musicians. They are surprised when
:23:02. > :23:04.other people don't do that. Do you think they would end up going
:23:05. > :23:11.down that route or would you want them to go down that route? They
:23:12. > :23:14.will probably rebel and get really conventional. I would be surprised
:23:15. > :23:18.if they don't, you know, go into a band when they are at school for
:23:19. > :23:22.fun. I don't know if it will be what they do for a living. I hope they
:23:23. > :23:25.love music as much as we do. If they can find music that means something
:23:26. > :23:30.to them, I think. That's the best I can hope for really. To give you a
:23:31. > :23:35.recipe recap, we're slicing and dicing up this beautiful tuna. I'm
:23:36. > :23:41.watching. It is very nice. The guys have chopped up our onion and spring
:23:42. > :23:45.onion. The great thing about this recipe, it comes together very, very
:23:46. > :23:49.easily. It sounds complicated and there are a few... I could eat the
:23:50. > :23:54.tuna like that. Well, we are in business. I am glad you got your
:23:55. > :23:58.heaven. I don't think you would have said that about the ris so the owe.
:23:59. > :24:08.They were excited about the ris so the owe in the rehearsals. Cook it
:24:09. > :24:11.as well. Leave it to sit-in the marinade and it will make a
:24:12. > :24:16.difference. This tuna goes in here. Looking very good and the smell is
:24:17. > :24:22.gorgeous. It has the exotic Asian flavour going on. You see this is
:24:23. > :24:27.what's interesting, the seaweed. What have you done with the seaweed,
:24:28. > :24:32.put it in boiling water? Put it in some boiling water. I love the smell
:24:33. > :24:43.of the seaweed. It is delicious. Is it easy to buy? Yes. A lot of fish
:24:44. > :24:48.fongers are starting to sell it. -- fishmongers are starting to sell it
:24:49. > :24:56.now. Sophie, what do you have on tour? I have sushi before I go on
:24:57. > :25:01.stage. It has lots of preteen and doesn't -- protein and doesn't make
:25:02. > :25:06.you feel sluggish. I go for an early supper. The danger with touring is
:25:07. > :25:12.when you eat after you perform, that's when you get the danger to
:25:13. > :25:17.eat crisps and sandwiches. I try and stay away, before you know it, you
:25:18. > :25:22.come home... A bit tubbier than when you left. What happened to me?
:25:23. > :25:26.Sophie Ellis-Bextor, that's not her! I think you have to keep watching
:25:27. > :25:30.these things especially because you're not in control and you're
:25:31. > :25:35.changing where you are all the time. I just want to feel strong and
:25:36. > :25:39.capable when I'm on stage and I jump around a lot and I'm singing while
:25:40. > :25:42.jumping up and down, it is important that I feel like I'm capable of
:25:43. > :25:47.dealing with those things and not feeling too sluggish, I want to have
:25:48. > :25:51.good energy levels. If I can't sell the show and get into it myself, I
:25:52. > :25:56.can't expect my audience to do the same. Over 17 years of a career, if
:25:57. > :26:00.it is not longer, do you find you see the same people or do you have
:26:01. > :26:04.new fans? A bit of both really. There are some familiar faces and
:26:05. > :26:08.that's really helpful. Some will be singing along to things down the
:26:09. > :26:15.front if I'm having a wobble about what the next lyric is I quickly lip
:26:16. > :26:19.read what they're up to! You can kind of, it is not only like a
:26:20. > :26:27.straight line, it takes a little bit of a journey. An add trend tire. We
:26:28. > :26:31.have been getting a lot of tweets about your dress. Apart from that,
:26:32. > :26:41.there is food questions. One for Jon, they are looking to ask how you
:26:42. > :26:44.would cook beef short ribs? That's a nice little braising method. I like
:26:45. > :26:48.to cook it with stout as well. That's a really nice way. Braise it
:26:49. > :26:55.slowly with stout. Again, lots of onions. Very nice. I think,
:26:56. > :26:59.especially in season now, artichoke puree and maybe for texture,
:27:00. > :27:14.artichoke crisps as well. Lovely. That sounds fan TAssic. We are going
:27:15. > :27:16.to grab knives and forks. That's a really good way to start the craze
:27:17. > :27:29.in the UK. I know you're excited about this.
:27:30. > :27:35.Can I give a quick shout out to my uncle Duncan? He said I'm on his
:27:36. > :27:40.favourite programme. I tries to preguess which wine is going to be
:27:41. > :27:43.paired up. How does he do that? I hope he gets it right sometimes! We
:27:44. > :27:48.will have to see if he guessed this one. It is one that Peter has
:27:49. > :27:54.chosen. It is a Tim Adams Clare Valley Riesling. It is ?9 from
:27:55. > :27:59.Tesco. I hope you've got that right, uncle!
:28:00. > :28:05.Let's serve this up. Tuna the food heaven. How have, have we delivered
:28:06. > :28:13.on the food heaven? It is sew refreshing. Have you seen this in
:28:14. > :28:19.the UK yet? No, I haven't. I have seen it on Instagram. Try the wine.
:28:20. > :28:35.Let's see if uncle Duncan will be pleased with that? Sophie got a
:28:36. > :28:40.message from Unky Dunky and he signed it Unky Dunky. That's all
:28:41. > :28:43.from us today. A big thanks to Marianne Lumb and Jon Rotheram, our
:28:44. > :28:49.special guest Sophie Ellis-Bextor and our wine expert, Peter Richards.
:28:50. > :28:54.All the recipes are on the website. Next week Matt Tebbutt is back and I
:28:55. > :28:57.will see you again in a few weeks. Don't forget Best Bites tomorrow
:28:58. > :28:58.morning. It is bye for now.