04/02/2017 Saturday Kitchen


04/02/2017

Donal Skehan hosts and is joined by chefs Marianne Lumb and Jon Rotheram and guest Sophie Ellis-Bextor. Wine expert Peter Richards picks the wines to go with the dishes.


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Transcript


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It's time for some fantastic food from some fantastic chefs.

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I'm Donal Skehan and this is Saturday Kitchen Live.

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Cooking live in the Saturday Kitchen kitchen this morning,

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from the Michelin Pub Of The Year, The Marksman, it's the hugely

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And making her debut on the show, from her award winning

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restaurant Marianne, it's Marianne Lumb!

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Good morning. Feeling good? Grade. Feeling hungry? Always.

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Jon, what are you making this morning?

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I am making smoked haddock rissoles with a chicory and dill salad.

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There will be a endive salad as well. And smoke screen? Yes, a

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little smoked cream. It will taste like toffee, smoked fish flavour. It

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binds the salad together. What will you be making? This morning I will

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make delicious potato gnocchi, with potato form, also, cavolo nero and

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pumpkin. Lovely British tissues today. Fantastic. Two tremendous

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dishes. And we've got some brilliant films

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from some of the BBC's favourite foodies: Rick Stein,

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Nigel Slater, The Hairy Our special guest first hit

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the charts 17 years ago with Groovejet and the hits

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haven't stopped since! She's now on her sixth album,

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and about to head off on tour. Please welcome the wonderful

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Sophie Ellis-Bextor! Good morning.

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APPLAUSE Hello. You

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have had many hits. You also have an interest in food. Your four young

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children. Do you cook at home? Yes, all the time. I adore food. I get

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excited about breakfast when I go to sleep at night. Planning meals,

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thinking about meals. It was hard to choose your free clothing and food

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help, because you have such a broad interest in food. I would love to

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hear what your food heaven is? I chose tuna but it could have been

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any seafood or fish. I took a lot of tuna. I do not do many crazy things

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with it. I would like something I could try at home. You have given me

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some ideas. And for food help? I chose risotto. It can be bland. I am

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not great with meals when it is the same taste in every mouthful. I

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would like to try something with more excitement. I will try my best

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not to cook your bland risotto. Please. I will do my best.

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For your food heaven I am going to make tuna poke bowls!

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I'll marinade diced fresh tuna in a sesame, soya, honey dressing.

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Then I'll toss the marinated tuna with soaked and chopped seaweed,

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black and white sesame seeds and then serve on top of sushi rice.

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It is quite nice. That sounds delicious.

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For food hell I am going to make a wild mushroom risotto.

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First, I'll fry the mushrooms in butter, then I'll cook

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arborio rice with onions, white wine and stock.

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I'll then stir though some parmesan cheese and the mushrooms and serve

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with pan fried Jerusalem artichokes, parmesan crisps, rocket

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It is a double-decker risotto. Unless you do not like risotto. I

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will try to convince you. But you'll have to wait

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until the end of the show to find If you'd like the chance to ask any

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of us a question today If I get to speak to you,

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I'll also ask you if Sophie should face her food heaven

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or her food hell. But if you're watching us on catch

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up, then please don't You can also get in touch on social

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media using the hashtag On with the cooking. We are in the

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capable hands of Jon. What are we cooking? We are going to do the smog

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padlock rissoles. This is a simple dish. We have some lovely smoked

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haddock. I am going to cut it in half to make it easier to go into

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the pan. This is not for the faint-hearted. Double cream going

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in. Just a little bit? It is that time of year. You can start using

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the double cream. Normally it is quite rich. The salad breaks it up a

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bit. We will get that going, cooking. These are classic English

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flavours. It is a taste of what your pub is about. Would you describe it

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as a gastropod? I do not know. It is a pub. Hopefully we serve good food.

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That is the idea behind it. Hopefully this has already been

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cooked. I will flake it off. I will make it easy for myself and put it

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in this machine to beat it. It is an easy recipe. All you have got to

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remember is equal quantities of potato to whatever you have to dash

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to whatever you want to put in there. It does not have to be fish.

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Smoked ham is delicious. I always see risotto as an easy thing rather

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than a fishy thing but it can be done with lots of different

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variations. I am not saying it has to be this. Whatever you have left

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over in the fridge is quite nice. Just bung it in. That is the idea.

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You set up the marks man with a friend. Yes, with my friend, Tom

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Harris. Hopefully he will be watching today. Cheering you on. Are

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telling me I am doing something wrong. We're going to put the mashed

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potato you have done name the KitchenAid. Morse rissole mixtures,

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they are quite loose. You want to make it as late as possible. Lots of

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people put the cream, bechamel sauce in there. We have got a little bit

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of bechamel. It helps bind it together. In a share situation,

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would you have big vats of bechamel ready to go? Do you make it ready to

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order? I would not make it to order. The customer would be waiting a long

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time. I can imagine. We have it ready to go. It keeps in the fridge.

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We will paddle the mixture together. We will add the lemon zest to break

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the net. Is this something that would be on the menu in your pub?

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Yes, they are always on the menu. OK. Bind it together like that. That

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is coming together. I have made some already, but I just used two spins.

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I make a lovely Quinnell and bring them together. You have had great

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success with the pub. You have been awarded the Michelin Baz Pub Of The

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Year in the UK and Ireland. It is an amazing achievement. It is a young

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project. We have been going for nearly two and a half years. It is

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amazing to be recognised for what you're doing. It is a great thing to

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be recognised. Someone appreciates the work you put in. Do you know

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when they kind of land? No. That is why I like it. You never really

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know. You should not know. Quite right. You should be taking the same

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style of food for everyone. Doing a good job, consistently. Hopefully.

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We are going to pane this now. I put it in rice flour and egg whites.

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Why? I find the rice flour likens it. If you use Hall Monkees, it

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makes it more dense. The rice flour binds together and makes it crispy.

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And egg whites rather than a whole egg? Yes. The egg Jorg makes richer.

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To make it light and crispy, I like to use the egg whites. Well I risk

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this for you? Lovely. Your inspiration for food, your big thing

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is British food, British labourers, seasonal produce. Was that your

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original inspiration? Where did you start on your food journey? When I

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was younger, learning to cook, everyone did French cooking. They

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learned the French style. It is amazing. I always say always look to

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Europe. That was a traditional method. But I feel that we have some

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wonderful projects. We should really sing about it. I ate in 15 when you

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were ahead share. What I loved about it, it had a stamp of British. You

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had that stands of British food. It would be a nice idea for all the

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apprentices to understand what we had in this country before we start

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looking anywhere else. I do not stick to tight rules saying you only

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do British, that is not right. It is nice to use the produce that we have

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here. If you learn that first of all, then you can work out what

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they're taking in Europe and use some of their produce as well. How

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far would you like that? That is fine. I will show you the method. We

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will put the egg whites in with the ones we have already beaten. That

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goes in. Too late in the mixture? Exactly. What is in that mixture?

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Smoked haddock, equal quantities of potato. A tiny amount of bechamel.

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We bind it together and that the last minute, I fold in the egg

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whites. It likens it. Simple but tasty food. Do you like the sound of

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this? Have you had at rissole before? I have. When you said you

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could use what was in your fridge, you said that bechamel is hard to

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make up? Is there something you could use as a substitute? You could

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use some of the cream. You do not have to make a bechamel yourself.

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Exactly the same thing. I have a baby boy. I am not going to make a

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bechamel when he is hungry, looking at me. He is like, bad, leave the

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bechamel. Not the bechamel again. I know it is cheeky but I fold some

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cream through there or you could use milk as well. The haddock is already

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cooked, the potatoes are already cooked. See how like that is. That

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is the egg quite coming to the top. Golden brown. Pop it on the plate.

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We are nearly ready to play tough. -- to plate up.

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If you'd like to ask a question then give us a ring now on 033 0123 1410.

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Calls are charged at your standard network rate.

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This looks fantastic. We have got the double cream which we have

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cooked. What is amazing is that smoking is. It comes through in the

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cream. You reduce it until it is nice and thick. Normally it would be

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in there, but it is nice to makes it together so that you get it with

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every mouthful. It is a smoky cream, but is there a sweetness going on?

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It is kind of the toffee flavour coming through. It is nice. What I

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like to do, put it there are so your rissoles do not go flying. This

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bitterness, with the salad, there is a bit of apple vinegar. I like some

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chopped dill going through as well. These bitter leaves are underused in

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the home kitchen. Exactly. At this time of year, it is cold out there

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so the bitter leaves are coming into season. I like the bitterness. You

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have the cream sweetness, the savoury of the smoked fish. It works

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well. I know that there are selectors shortage. Now is the time

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to be eating bitter leaves. There you go. A little bit of bitter

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leaves is always good. Just a little drizzle of olive oil on top as well.

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Lovely. Give me a run through. We have smoked haddock rissoles, and it

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is served with the endive salad. Fantastic. OK, we have rissoles

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moving. Tuck into that. Let others know what you think. For a food

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lover, this has to be a good show to come on. I am only here for the

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food. In the morning. Only for the food. There are three people here.

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Sorry. It looks great. It really does. It is simple as a dish. I love

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the idea of dill with the endive as well. That is really clever. What do

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you think? That is delicious. It is good for breakfast.

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Well, Jon's fabulous feast needs a wine to go with it,

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so Peter Richards went to Southampton, but before

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he made his choices, he checked out the local

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I am in Southampton for this week's programme. Before I head into town,

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I have come to a wonderful museum of Victorian history full of special

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memories. It is an old brickworks. There is a really satisfying homely

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feel to Jon's rissoles and that's ideal, not just for this time of

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year, but for certain kinds of wine. We're looking for a wine that gives

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us a big warm flavoured hug, something that's delicious, but

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respects every ingredient on the plate, now given the smoked fish and

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the cream and the salad, we're in white wine territory and you can go

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one of two-way, if you like fresh and racy flavours, go for a zingy,

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but cultured wine. But when I enjoyed Jon's dish, the best bottle

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was with comforting richness and that was the Honeycomb Chardonnay

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2016 from South Africa. Lots of people have been understandably put

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off shardonnay, but those styles are disappearing, and the best ones are

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about invigorating freshness and add to a touch of savoury complexity,

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just like this one. It is really crisp and juicy and that sits

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alongside the haddock and the vinaigrette. This wine has been aged

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in oak barrels and that adds to the price, but it is worth it because it

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lends a toasty savoury complexity which tie ins beautifully with the

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smokiness of the haddock and it gives a natural succulence to off

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set the gentle bitterness of the salad leaves. Jon, here is to your

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right royal rissoles. It is quite refreshing. It is

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perfect for the smoky fish. Guys, are you a fan? It is very nice.

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Marianne, are you a fan? I love a glass of wine for breakfast. Ah,

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sure, why not? Marianne you will be cooking for us later. I'm going to

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make potato gnocchi. We're serving it with a potato foam so we make a

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foam out of the skins and we're serving it with pumpkin. Drool.

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Drool. There is still time to ask a question if you want. Just call 0 33

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0 123 14 10. That's 0 33 0 123 14 10. But please call by 11am today or

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you can tweet us a question using the hashtag Saturday safety it is

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time to join Rick Stein on his trip around the Far East. He is heading

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to a floating village to check out the clams. Naturally

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The best way to see this part of the world is from the deck

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There are two kinds of floating village here.

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The one that we passed by near Cat Ba Island -

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it's just where they have the fish farm and they raise the fish there.

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But their family live on the land and the children, everybody,

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they all live the land studying, working in the land.

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But the other floating village is the traditional one,

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and we don't know exactly how long it has been there, existed.

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And as I know, the whole family, they live there generation

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to generation, and what they do for life is go fishing.

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Most of the children in this floating village,

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This area is famous for Cat Ba oysters, something I've

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They're grown in baskets suspended in the clean water of the bay

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on a rickety framework of fish pens some have fish in, and some have

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But what worries me is that the whole structure has been

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designed for the light and nimble frames of the Vietnamese people.

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You see, this is the special clams that they use.

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I must say I was a little bit worried about falling in.

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But it was fascinating the way they were growing

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That'll probably be about enough, yeah.

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This very new hotel prides itself on cooking these Cat Ba oysters -

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but they're not really, they're clams.

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I was thinking of stir frying these on the boat,

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but the weather closed in and I'm very pleased it did,

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because what I failed to notice was they've actually dropped these

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briefly into boiling water just to take that rather

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And he's stuffing them with a mixtur of shallots,

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spring onions, peanuts, and fried onions.

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There's just a bit of colour in there but I think

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I'm just going to try and find out what it is.

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Well, I've been really looking forward to this.

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There's so much activity and that guy over there,

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he's a real top-gun chef, the one on the wok.

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Heaven knows how much gas it uses up.

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I mean, apparently you can only get these

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clams around here, around Cat Ba Island.

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People come from all over North Vietnam, South Vietnam...

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There's a cat in the background there.

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But I can see why - they're very, very good,

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fetch a really high price Incidentally, that colour they put

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This is how they serve them over here, along with a sculpted carrot!

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They're strictly for the serious seafood lover.

:21:13.:21:14.

If I was cooking clams the Southeast Asian way -

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and let's face it, we've got plenty of clams - I'd do it like this.

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Hot oil - say peanut oil - and then chopped garlic

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and matchsticks of ginger and a good generous helping of

:21:27.:21:29.

Now I'm going to put in a black bean paste.

:21:30.:21:38.

I mean dry black beans that I've chopped up,

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not black bean sauce which isn't quite so good.

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It's really nutty and goes well with the ginger.

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This is how I went about making them.

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They're fermented soya beans and they've been salted and left

:21:54.:22:00.

to ferment and during the process they go black.

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I sprinkle them with sugar and chop them as finely

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as I can, before adding some sesame oil and then smashing them up

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They really give a nice, toasty, dark undertone to the dish.

:22:09.:22:13.

When we were leaving that floating raft, I asked the lady how

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she would cook them and she said she liked them cooked in beer.

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Oh, I feel like one of those Formula One racing drivers.

:22:26.:22:44.

If I can get something, if it's possible for something to go

:22:45.:22:52.

So I'll just put the lid on there now, let them steam away.

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While we were out on that junk, something quite unusual happened.

:23:03.:23:05.

I noticed a flash of white coming from the base on one of the islands.

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I think they went out with a small boat, the bamboo boat.

:23:11.:23:15.

Fortunately for them it was low tide and,

:23:16.:23:24.

even more fortunately, we just happened to be passing by.

:23:25.:23:44.

We've come all this way to make a cooking programme and end up

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saving the lives of this entire family.

:23:49.:23:50.

Anyway, back to the clams, which have opened.

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All to do now is to throw in some chopped spring onions

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they don't need to cook - and dish the whole thing out.

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I've loved it all - the differences between the North

:23:59.:24:02.

and South are pretty apparent to me, but I think it's the smell

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of the street food which will be a lasting memory -

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the sort of thing that will bring me back time and time again.

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Thanks, Rick. He's back with us next week with more food adventures. Rick

:24:25.:24:32.

cooked the clams in beer there and there are loads of ways to cook with

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beers, ales and wines. This is a gorgeous recipe. I make this one a

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lot. It is some mussels, braised in Irish cider with chorizo and cream

:24:45.:24:48.

and it is just gutsy and gorge really nice. I'm going to crack on

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with that. We will get the flavours going on with shallot, and we'll get

:24:58.:25:02.

in there with our cider and our mussels and cream. Sophie, we have

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to talk about the new album. I have been listening to this. I listened

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to it all the way over on the flight yesterday from Ireland, yes! I loved

:25:11.:25:13.

it. I got through the whole thing twice!

:25:14.:25:19.

Tell me about it. It is a continuation of Wonderlust, your

:25:20.:25:24.

last album or the lost cousin of it? No, I think they're siblings. Family

:25:25.:25:31.

members? Yeah, definitely. That was my fifth album and it was a

:25:32.:25:38.

departure for me. Good shallot cutting. My mother will be worried

:25:39.:25:44.

if I get my fingers chopped off! It was a big departure, no dance, no

:25:45.:25:51.

disco. This record is the extrovert sibling to it. It has got the folky

:25:52.:25:56.

elements, but it has got disco and stuff you can dance to. Actually, I

:25:57.:26:00.

was doing a little bit of dancing on the plane. There was a few people

:26:01.:26:04.

watching, but it's fine! As an album, when you listen to the two,

:26:05.:26:09.

there is similarities kind of, that introduction of the folk sound to

:26:10.:26:13.

your music. It is a departure from what we're used to from you and

:26:14.:26:19.

certainly from Murder On The Dance floor? I do all of that stuff on

:26:20.:26:25.

tour. It has got everything from full-on disco to waltzes about

:26:26.:26:30.

witches that happened... Waltzes about witches? Yes. When she takes

:26:31.:26:37.

your photograph, she steals your soul. Something deep like that on a

:26:38.:26:43.

Saturday morning. Some of the characters appeared from Wonderlust.

:26:44.:26:49.

There is a song called Hush Little Voices. . I read that you recorded

:26:50.:26:55.

that song with your baby in your arms? I did yeah. I recorded it

:26:56.:27:04.

album in ten days. Ten days? Yes, including my husband and Ed and Ed's

:27:05.:27:08.

wife, it was a real family and friends affair. We did it in ten

:27:09.:27:13.

days and my fourth baby at the time was 13 weeks and he was with me. I

:27:14.:27:17.

met you when you were pregnant with him. I feel like this is the

:27:18.:27:20.

continuation of our relationship, Sophie!

:27:21.:27:28.

I didn't bring him today. There is so many dangerous things for him.

:27:29.:27:34.

Knives and hot pans. So we've fried off shallot and added our chorizo. I

:27:35.:27:39.

always get in trouble for the way I say chorizo. So we've added the

:27:40.:27:45.

chorizo and you're looking for that to become aromatic. You will notice

:27:46.:27:50.

the great paprika flavour. We've got garlic going in there and really

:27:51.:27:54.

we're looking to flavour this. It is a very simple dish and it's one that

:27:55.:27:57.

you can do very quickly as well. Once you've got the flavours in

:27:58.:28:01.

there, we're going to get in there with our cider. You can use any

:28:02.:28:05.

cider the there is some great Irish ingredients I like to use. I do some

:28:06.:28:10.

Irish craft cider as well. It is good. When it is simple and simple

:28:11.:28:15.

dishes like this, it is worth your while getting your hands on good

:28:16.:28:19.

quality ingredients like that. Tell me about the tour. You are about to

:28:20.:28:25.

go out on tour, and it is a regular thing for you, is it nerve-wracking

:28:26.:28:29.

to go back out or how do you feel? I love it. It is not so regularish,

:28:30.:28:35.

but regular enough for me to get excited and to be a novelty. I

:28:36.:28:39.

rarely tour after an album comes out. It is still a big event when I

:28:40.:28:43.

finish a record and introduce it to the world. I suppose it is a

:28:44.:28:46.

celebration? It is yeah. The two things I always loved most about

:28:47.:28:50.

what I do is songwriting and performing the songs live. They're

:28:51.:28:55.

kind of the book ends. Seeing something come to fruition and

:28:56.:29:00.

performing and them singing with you, I can't find anything that

:29:01.:29:04.

makes me happier. Amazing. Amazing. Tell me about the tour and where

:29:05.:29:07.

you're going to be? I'm over the UK for a couple of weeks and then I'm

:29:08.:29:12.

going to Europe for a week as well. And as I said before the show is a

:29:13.:29:18.

little bit eccentric because I married the newest stuff with the

:29:19.:29:21.

old stuff. So I start off with the stuff that's the newest stuff, but

:29:22.:29:25.

by the end it has turned into a club fight really and there is a lot of

:29:26.:29:27.

disco in there. I spent last night listening to all

:29:28.:29:36.

the hits. It is amazing when you see the longevity of your career. Would

:29:37.:29:42.

you consider yourself a pop artist? I do not know. Do you put a label on

:29:43.:29:47.

it? I used to say pop star because I thought that was a funny thing to be

:29:48.:29:52.

able to describe yourself as. I would probably say singer. I have

:29:53.:29:57.

got pop in there but there are other elements. When you look at the

:29:58.:30:00.

different things you have done, that is dance, folk music, leanings

:30:01.:30:05.

towards pop. Which is your favourite Jon Ryan when you look back over the

:30:06.:30:11.

years? I would say pop, but that is cheating because it can and casually

:30:12.:30:14.

so many different things. It is everything from David Bowie to the

:30:15.:30:18.

Spice Girls. I think I just enjoy doing things that I get exploited

:30:19.:30:23.

by. I do not mind if it hops around a little bit. I was in an indie band

:30:24.:30:30.

as a teenager. Well done. I did my notes last night. I went straight

:30:31.:30:34.

from bad to Groovejet which was a house track. I went from one some

:30:35.:30:40.

are playing Glastonbury with my band to Ibiza with my house track.

:30:41.:30:46.

Sometimes doing the total opposite of what people expect is good for

:30:47.:30:53.

your head. To do something scary, risky, unexpected. Life is all about

:30:54.:30:59.

pivoting, isn't it? The introduction to music, you did that quite young.

:31:00.:31:02.

When your opinions on board with that? How did they feel about it?

:31:03.:31:08.

They were surprisingly OK. I finished my A-levels and went

:31:09.:31:11.

straight into that when all my girlfriends were going to

:31:12.:31:16.

university. At first I deferred my plays and thought I would do it, but

:31:17.:31:19.

I ended up loving it. It is something I kept on with. They were

:31:20.:31:24.

much more cool about it than maybe every parent would be. I said,

:31:25.:31:30.

thanks for the education. See you. I am going on the NME tour. You come

:31:31.:31:36.

from quite a showbiz family. Your dad is a director and your mum was a

:31:37.:31:41.

presenter on blue Peter. Yes, she is now another. Her first book came out

:31:42.:31:46.

last year. She was really excited about that. Maybe she likes to do

:31:47.:31:54.

things that are bit different, too. Have heard rumour that as a

:31:55.:31:57.

youngster you used to sell blue Peter badge is in the schoolyard? Is

:31:58.:32:02.

that true? Unfortunately it is. What was your mother's opinion on that?

:32:03.:32:08.

It was about 50p for a badge, and a signed photo, that would be a pound.

:32:09.:32:14.

Of your mum? Yes. Can you do this one for so and so? She would roll

:32:15.:32:18.

arise at me and say, this is embarrassing, please stop. I was

:32:19.:32:23.

turning a profit. It is not my proudest thing. But I did. You had a

:32:24.:32:32.

good time. It was junior school. I was probably about eight. I was an

:32:33.:32:37.

entrepreneur. The things you do in your childhood. A quick recap, are

:32:38.:32:44.

mussels are brazing. It is embarrassing to remember. The

:32:45.:32:46.

childhood moments are great to remember. We have the mussels

:32:47.:32:51.

brazing in the cider. We have a little cream. It cooks quickly, that

:32:52.:32:58.

is the beauty of mussels. They are not really expensive either. We have

:32:59.:33:02.

bred that I have posted. A great tip, some quick garlic bread, I do

:33:03.:33:07.

not know if you have come across this, took it like that and rub it

:33:08.:33:12.

with or clove of garlic. It just adds that little tiny bit. You do

:33:13.:33:16.

not get that strong case but it gives a little bit of hit. A tiny

:33:17.:33:21.

touch of sea salt and a little olive oil over the top. It is gorgeous. We

:33:22.:33:25.

will serve it with the parsley and the bread. I think are mussels are

:33:26.:33:31.

just about there. I do not want to serve you anything that will make

:33:32.:33:35.

you ill. It is important to make sure they are cooked. I appreciate

:33:36.:33:39.

that. Always important, especially before you go on tour. When you're

:33:40.:33:46.

serving this, I think the clatter of these onto a platter on a big table.

:33:47.:33:52.

The clatter on the platter. You cannot go wrong. Lots of bread to

:33:53.:33:56.

mop up the juices. It is gorgeous. It is a really involve dish to read.

:33:57.:34:03.

You feel like it is quite exciting, taking them out. There are juices to

:34:04.:34:06.

mop up with the bread. Parsley over the top, that is gorgeous. Read on

:34:07.:34:12.

the side. What more do you want? Dig in. Tuck into that. I want to talk

:34:13.:34:15.

about your heaven and hell. So what will I make for Sophie

:34:16.:34:18.

at the end of the show? First, I'll marinade diced fresh

:34:19.:34:21.

tuna in a sesame, soya,

:34:22.:34:25.

and honey dressing. Then I'll toss the

:34:26.:34:27.

marinated tuna with soaked and chopped seaweed,

:34:28.:34:28.

black and white sesame seeds and then serve

:34:29.:34:30.

on First, I'll fry the mushrooms

:34:31.:34:31.

in butter, then I'll cook Arborio rice with onions,

:34:32.:34:36.

white wine and I'll then stir though some parmesan

:34:37.:34:38.

cheese and the mushrooms and serve with pan fried Jerusalem

:34:39.:34:42.

artichokes, parmesan crisps, We'll find out what you get

:34:43.:34:43.

at the end of the show! Now it's time to catch

:34:44.:34:49.

up with Nigel Slater, who's cooking up some more tasty

:34:50.:34:51.

suppers for the winter months. Today I want to treat

:34:52.:35:04.

myself with a pudding. Some treats are all about

:35:05.:35:06.

textures that you love. Heaven, for me, is a crisp meringue

:35:07.:35:15.

and some very softly whipped cream. Break some meringues

:35:16.:35:23.

into your whipped cream. Always things that have a sharpness

:35:24.:35:25.

to them to cut through To break up the smoothness

:35:26.:35:33.

of this sundae, I'm adding Then gently fold it all together,

:35:34.:35:38.

so that the fruits burst I've got something soft,

:35:39.:35:47.

something crisp, something And then right at the bottom,

:35:48.:36:02.

I've got a big dollop of ice cream. So many of the perfect partnerships

:36:03.:36:17.

in the kitchen are ingredients we put together because of how

:36:18.:36:35.

the flavours work. But there are other good reasons

:36:36.:36:38.

to put ingredients together as well. A typical one is where you've got

:36:39.:36:42.

a very rich ingredient and you want something sharp

:36:43.:36:46.

to cut that richness. And with pork, sharp apples

:36:47.:36:51.

will do exactly that. Seemingly, us Brits love

:36:52.:36:56.

cooking with apples. The UK is the only country that

:36:57.:37:02.

grows apples especially for cooking. With 7,500 varieties

:37:03.:37:06.

of apples grown worldwide, You can cook with them,

:37:07.:37:07.

you can use them in drinks, You know, you can do

:37:08.:37:14.

so much with them. Ed Nicholson is head warden

:37:15.:37:18.

at Killerton Estate in Devon, OK, here we have a good local

:37:19.:37:23.

variety called Tom Putt. But a little bit lacking

:37:24.:37:29.

in structure, which then will come And these will go in

:37:30.:37:55.

to make our chutney. So we'll harvest these,

:37:56.:37:58.

cos they keep well. The apples used for cider originally

:37:59.:38:05.

were the ones that were left over, that were either on the floor,

:38:06.:38:08.

picked up, or the ones that didn't taste particularly good,

:38:09.:38:11.

but had a lot of juice, You see that one's starting

:38:12.:38:13.

to go brown already. That's oxidised, that's the tannins

:38:14.:38:17.

that are starting to come out. There's so much you can

:38:18.:38:20.

make with apples. And everyone has their

:38:21.:38:24.

favourite recipe. Probably my favourite

:38:25.:38:25.

is baked apples. My mother used to do a baked apple,

:38:26.:38:30.

take the core out, fill it full of raisins and brown sugar,

:38:31.:38:33.

and bake the apple like that. I mean, that was a classic

:38:34.:38:36.

childhood recipe for me. Erm, big favourite of

:38:37.:38:39.

mine is pork and apple. There's lots of different ways

:38:40.:38:41.

you can cook pork with apples. And for my Thursday night dish,

:38:42.:38:45.

I'm going to be cooking pork chops I like good, thick ones,

:38:46.:38:53.

with plenty of fat, so that as the chop cooks,

:38:54.:39:03.

that fat makes the meat Pork and apple works

:39:04.:39:05.

on so many levels, you know. It works because of the richness,

:39:06.:39:10.

and the sharpness of the fruit. But it also works on another

:39:11.:39:13.

level altogether - that idea of pigs, in an orchard,

:39:14.:39:17.

crunching their way through windfall I don't know, a bit

:39:18.:39:20.

of poetry to supper. I don't think we always have

:39:21.:39:30.

to be quite so practical. I like to give the rind a good

:39:31.:39:40.

headstart to getting a bit crispy, Then, lightly fry each side -

:39:41.:39:43.

about a minute or so should do it. I'm going to put a little bit

:39:44.:40:03.

of cider with these. But the reason I'm using cider is

:40:04.:40:06.

because it feels part of the dish. It feels like it ought to be there,

:40:07.:40:12.

because of the apples. I just want those to sizzle a bit,

:40:13.:40:19.

to get a really crusty outside Once lightly browned on the sides,

:40:20.:40:22.

pull out the chops, then bung Whilst they're browning,

:40:23.:40:30.

chop up some dessert apples. I'm using the Discovery

:40:31.:40:34.

ones from my garden. You can use a cooking apple for this

:40:35.:40:39.

But it'll go really fluffy. It doesn't matter, but you'll end up

:40:40.:40:42.

with a sort of froth in the pan rather than something

:40:43.:40:50.

that looks apple-shaped. It doesn't matter at all,

:40:51.:40:51.

the flavour will still be there. I'm going to carefully

:40:52.:40:58.

add some sage. Then squash some juniper

:40:59.:41:00.

berries to add a fresh, I'm gonna pop a couple

:41:01.:41:07.

of whole ones in as well. Season to taste with salt and pepper

:41:08.:41:32.

And add a good glass of cider. Slide into a hot oven

:41:33.:41:37.

for about half-an-hour. What's great about this dish

:41:38.:41:44.

is you can either cook it quickly on high heat,

:41:45.:41:50.

or leave it in the oven What's happened is that

:41:51.:41:52.

all of the succulence from the meat, and all of the juices,

:41:53.:41:56.

all the flavourings, That, for me, is both

:41:57.:42:00.

supper and a big treat. Of course, the perfect

:42:01.:42:16.

drink for this dish Thanks, Nigel, and there's

:42:17.:42:18.

more of his simple but very tasty suppers

:42:19.:42:27.

next Still to come on today's show: More

:42:28.:42:28.

delicious dishes Tom Kerridge's This week he's making

:42:29.:42:34.

a decadent chicken Kiev with a panko crumb, served up

:42:35.:42:37.

with some fresh green beans. And it's almost omelette challenge

:42:38.:42:40.

time, and remember Sophie Will you both get into

:42:41.:42:42.

your Groovejet and make Let's hope so, so that there's no

:42:43.:42:48.

Murder On The Kitchen Floor. And will Sophie get her food heaven,

:42:49.:42:59.

tuna or food hell, risotto! We'll find out at

:43:00.:43:02.

the end of the show! I am making potato gnocchi. We have

:43:03.:43:18.

baked potatoes, just like you would a jacket potato. We have put some

:43:19.:43:22.

potatoes through a ricer or save if you want to do that at home. I will

:43:23.:43:27.

get the skins on. These have been put back in the oven for ten minutes

:43:28.:43:33.

at 180. I want a crisp them out. I can imagine them as they are now

:43:34.:43:38.

with some sea salt. Me, too. You will infuse the cream with the

:43:39.:43:44.

flavour of potato. Totally. If you cannot deal without eating meat,

:43:45.:43:47.

this is nice with smoked crispy bacon and potato. You could do bacon

:43:48.:43:52.

and potato but this is a vegetable dish we're doing today. I have got

:43:53.:43:58.

this method of making gnocchi which is a little unorthodox. I'm

:43:59.:44:01.

intrigued. Can anyone try this at home? Is this for chefs? It came

:44:02.:44:08.

from not wanting to get gnocchi all over the kitchen because my kitchen

:44:09.:44:13.

is quite small. It is ten metres squared in my restaurant. We need to

:44:14.:44:18.

work in a very tidy manner. All I am going to do is put the potato out

:44:19.:44:25.

without getting it all down myself, onto the clingfilm. I will seize on

:44:26.:44:29.

it with plenty of salt. The gnocchi will have a nice flavour.

:44:30.:44:34.

Your restaurant is one of the smallest fine dining restaurants in

:44:35.:44:41.

London? Yes, we are apparently the hardened say that we are London's

:44:42.:44:48.

fine dining. We are just 14 seats and a ten meter squared kitchen and

:44:49.:44:52.

we look after our customers as beautifully as we can really. So it

:44:53.:44:58.

is kind of like your own personal chef and cosy dining area? Yes. I've

:44:59.:45:03.

got flour all down me, yeah. Jon, have you seen this method of making

:45:04.:45:10.

gnocchi before? No. I don't normally try and cover myself in it!

:45:11.:45:17.

It is a great way of making sure the kitchen is clean. It is just an

:45:18.:45:20.

efficient way of doing it because we make it twice a day. So we make it

:45:21.:45:25.

just before lunch and just before dinner. So basically, I don't want

:45:26.:45:30.

to knead it too much. This is a nice light and fluffy gnocchi. OK, so,

:45:31.:45:35.

you are putting the cavolo nero on. Cavolo nero and pumpkin in a pan.

:45:36.:45:40.

Yes, fry down the pumpkin, it is diced pumpkin and you're frying it

:45:41.:45:44.

in a little bit of butter. Yes, that's right. The smells are

:45:45.:45:51.

wonderful. It is a great winter flavour. Sure. I love it. You're not

:45:52.:45:55.

boiling the gnocchi or poaching the gnocchi, you're going to pan fry it.

:45:56.:45:59.

Indeed. That's why you kind of need to make it almost just before you

:46:00.:46:03.

serve it. Like two hours max really. Don't put it in the fridge and just,

:46:04.:46:09.

make sure it stays quite warm. So I'm going to a little bit off here

:46:10.:46:15.

and then make sure your clingfilm is held down with something. OK. Then

:46:16.:46:20.

I'm going to roll it into sausage shapes and traditional knock crisis

:46:21.:46:24.

is on a fork and you have those little ridges, but this is not. This

:46:25.:46:29.

is a modern gnocchi shape I would say. Just a little bit of flour.

:46:30.:46:36.

That gives flavour in the pan. OK. Sophie, are you a gnocchi fan? I do

:46:37.:46:49.

like gnocchi, I what is in the gnocchi? Egg and rice flour and

:46:50.:46:56.

salt. It is really, really simple and at the restaurant we use

:46:57.:47:02.

potatoes. Make sure they're not waxy and quite dry. I think people fall

:47:03.:47:08.

down when it gets messy and gnocchi all over your hands. You'll have

:47:09.:47:13.

everyone rolling gnocchi at home in clingfilm. Yes, I hope so. I hope

:47:14.:47:20.

so. So we've got our pumpkin frying off. When we're flying the cavolo

:47:21.:47:28.

nero, you're crisping it rather than softening it down? It is like crispy

:47:29.:47:36.

seaweed like you have. It isn't seaweed. So that is kind of where it

:47:37.:47:42.

came from. I love the colours together and the kale, I really love

:47:43.:47:46.

cavolo nero. We use it a lot. It is a gorgeous colour. It grows really

:47:47.:47:50.

well here? Yeah, totally. It is a hardy veg. Tell me a little bit

:47:51.:47:54.

about your background. You are a butcher's daughter? I am. I've read.

:47:55.:47:59.

That's why I did suggest bacon in here!

:48:00.:48:05.

Keeping the dad happy. I'm a butcher's daughter. I did a year of

:48:06.:48:11.

architecture, I loved cooking when I was growing up. That needs to

:48:12.:48:16.

reduce. I will put the gnocchi on here, that's fine. I always loved

:48:17.:48:20.

eating and cooking and then I did a year of architecture and I realised,

:48:21.:48:24.

I'm just going to wash my hands, that I didn't want to be an

:48:25.:48:26.

architect, but I loved building things. So and I love cooking and I

:48:27.:48:30.

love eating. So it was natural really for me to want to cook. You

:48:31.:48:35.

were always going to go towards food, but you just didn't know it?

:48:36.:48:40.

Yeah. I started peeling potatoes at a local restaurant. A good start for

:48:41.:48:47.

anyone. Indeed. That's why I like potatoes. I'm just cutting the

:48:48.:48:52.

gnocchi into squares. So as the potatoes are quite hot, it is still

:48:53.:48:56.

warm, so I'm going to pan fry them in the pan with a little bit of

:48:57.:49:00.

butter and olive oil. I mean, it's an interesting journey to go from

:49:01.:49:05.

architecture to food. But you're righting a book about your life and

:49:06.:49:09.

your memoirs and the journey through food? I think it is really

:49:10.:49:13.

interesting how a butcher's daughter from Leicestershire got to be a

:49:14.:49:17.

restaurateur in Notting Hill and all the interesting people I've met and

:49:18.:49:24.

all gone from cheese and potato pie and pigs in blankets! An interesting

:49:25.:49:33.

journey. A little bit more salt. These are crisp. Good. Good.

:49:34.:49:39.

Marianne is a name that easily be mixed up with something else. You

:49:40.:49:45.

were telling me that someone said marredennated lamb! I was once doing

:49:46.:49:50.

a demonstration and they had, we gave the recipes out and it had

:49:51.:49:54.

Marianne Lumb at the top and the recipe was for marreden ated lamb

:49:55.:49:58.

and someone said, "Is that your name?" Close! But not quite! You

:49:59.:50:04.

should hear the pronuntionations that I get! You're doing well. If

:50:05.:50:11.

you would like to ask any of our studio guests a question or try our

:50:12.:50:16.

recipes, then please visit our website. You will get all the

:50:17.:50:20.

recipes from today's show, especially this one which is

:50:21.:50:23.

gorgeous. We've got kale, crisped and ready to go. I'm going to slice

:50:24.:50:30.

up some chives. This potato cream I'm really excited about it. It

:50:31.:50:35.

needs salt in there. It really does. Like all potato dishes it benefits

:50:36.:50:38.

from a large, well, you know, salt to taste sorry!

:50:39.:50:43.

It's true. It's true. A lot of people when they're cooking pasta,

:50:44.:50:46.

forget to salt the water. It really makes a difference to the dish.

:50:47.:50:52.

Totally. I've got chives and lemon. They are deep and smoky flavours,

:50:53.:50:56.

but you've got freshness with the chive and lemon. Indeed. Potatoes

:50:57.:51:01.

sit so well with onions as well as we know. It would be amazing it

:51:02.:51:04.

cheese all over it as well, but I wanted to take a break from the

:51:05.:51:09.

cheese! Vegetable dishes. Do you need a hand with this foam? Yes,

:51:10.:51:13.

please. Can you pass it through there, please. Thank you. Our

:51:14.:51:17.

gnocchi is looking good. So I'm just going to turn this over in the pan.

:51:18.:51:26.

Lovely stuff. Sorry I've got asbestos fingers! Just get straight

:51:27.:51:36.

in. They're slightly chunkier than I would do at the restaurant.

:51:37.:51:46.

These are a bit more rustic. OK. We've got this beautiful potato, I'm

:51:47.:51:50.

really excited to try this. It is quite different and I have not seen

:51:51.:51:57.

anything like it. This goes into the foam gun. I'm not sure that's not

:51:58.:52:02.

the real... Well, we call it that. Can you get them in kitchen shops?

:52:03.:52:06.

You can buy them online and make sure you have plenty of pellet, we

:52:07.:52:11.

get through a lot. The nice thing about them is that they just, this

:52:12.:52:15.

is a cream sauce which can be really kind of heavy. I forgot to put a

:52:16.:52:19.

little bit of lemon in there. I'm going to squeeze it in.

:52:20.:52:30.

I forgot the salt as well! Ah, you're grand, Marianne, we'll

:52:31.:52:33.

get there in the end. Nothing like a bit of live television and cooking

:52:34.:52:37.

to get you excited on a Saturday morning! I'm going to tighten that

:52:38.:52:43.

up and then, I'm going to put two in so it really gives it a good... Oh,

:52:44.:52:49.

you mean Business Today, Marianne. Sometimes when you are getting

:52:50.:52:56.

really into it, this stance. When I used to cook for a lady, she said,

:52:57.:53:02.

"You're too tall. You need to stand properly." We call it the giraffe

:53:03.:53:08.

pose. I'm going to do that while I pick up your gnocchi. So that's the

:53:09.:53:12.

first pellet in and then the next one. Are you getting nervous over

:53:13.:53:26.

there, Sophie? We've got our gnocchi ready to go. I

:53:27.:53:31.

need another one, sorry. This pumpkin, it is an interesting

:53:32.:53:33.

addition. You have the lovely sweetness of it. Yes, a lovely

:53:34.:53:38.

winter vegetable. So you could use butternut squash instead. At the

:53:39.:53:43.

restaurant we use, we do this dish on our vegetarian taster menu and we

:53:44.:53:48.

sometimes use wild mushrooms, truffles, anything you want to

:53:49.:53:51.

really. You have got to get your cocktail

:53:52.:53:56.

making skills alongside this dish! Give it a really good shake. The

:53:57.:54:00.

moment of truth, Marianne. No pressure!

:54:01.:54:06.

Oh, come on, that was worth the shaking, look at that, beautiful.

:54:07.:54:09.

I'm going to put a little bit on the plate. That will anchor the gnocchi

:54:10.:54:14.

to it and I'm going to put a little bit... I like the idea of doing that

:54:15.:54:24.

at home. With your foam gun! "Oh Sophie, what are you doing today?"

:54:25.:54:30.

Just a little bit of foam. It is lovely how crispy they are.

:54:31.:54:35.

Good. This is fantastic. And the lovely chives thaw chopped earlier.

:54:36.:54:40.

It is a vegetarian main course dish or a side dish or starter, whatever

:54:41.:54:44.

you fancy or a little bit of olive oil and I think we're good. Just

:54:45.:54:49.

tell me the dish again. OK, so we have potato gnocchi with potato

:54:50.:54:52.

foam, cavolo nero and pumpkin. Absolutely gorgeous.

:54:53.:55:03.

Brilliant. We're off. Marianne is off could have a cold shower now!

:55:04.:55:11.

It is good fun though, isn't it? LAUGHTER

:55:12.:55:12.

The dish looks gorgeous. We're grand. Tuck in guys. I'll get awe

:55:13.:55:18.

glass of wine in a second. It does look gorgeous. Oh my goodness.

:55:19.:55:23.

Sophie, is this something you could whip up at home with a foam gun? Six

:55:24.:55:30.

minutes? Jon, who do you think? I really love the skins and the

:55:31.:55:36.

creaminess. It is delicious. The flavour of the pea out owe cams

:55:37.:55:40.

through. Let's head become to Southampton to find out which wine

:55:41.:55:46.

Peter Richards has picked to go with Marianne's knock-out gnocchi.

:55:47.:56:04.

Marianne's gnocchi is a glorious and very seasonal celebration of the

:56:05.:56:12.

potato and other earthly delights. Delights. Simple, humble ingredients

:56:13.:56:18.

so we need to tie into the same theme with our wine. Now, white is

:56:19.:56:27.

the order of the day here and given that a certain elegance is called

:56:28.:56:32.

for. What better than a sophisticated Italian white. This

:56:33.:56:36.

Broglia Gavi di Gavi is an excellent pairing, but sometimes we all need a

:56:37.:56:40.

treat and with that very much in mind, let's spoil ourselves with the

:56:41.:56:46.

gorgeous Broglia Gavi di Gavi. It is fair to say that gavi can be a

:56:47.:56:51.

mixed bag so you need to choose your wines carefully, but the best ones

:56:52.:56:55.

are brilliant with food because they're so versatile.

:56:56.:57:04.

This one is crisp and dry, but it is rounded and succulent and Marianne's

:57:05.:57:08.

gnocchi and pumpkins are mouth coating and rich. So this wine

:57:09.:57:13.

cleanses the pallet and compliments the generous texture. There is a

:57:14.:57:18.

sort of elegant earthiness in the food and wine that come together

:57:19.:57:21.

really nicely. There are herbal notes in the glass that just echo

:57:22.:57:25.

the cavolo nero and chives that really brighten up the flavours on

:57:26.:57:29.

the plate. So Marianne, yours is an inventive and elegant dish, a real

:57:30.:57:36.

treat, just like this glass of pure wine indulgence, cheers.

:57:37.:57:42.

What do you think? I totally approve. It is delicious, it is so

:57:43.:57:47.

drinkable. We're being spoilt today. A great selection of wines. You like

:57:48.:57:52.

the combination? I think it is great. A really nice dish. Wine at

:57:53.:57:56.

this time of the morning. That's the best gnocchi I ever had. It is

:57:57.:58:01.

delicious. Thanks, Sophie. Right, it is over to Si and Dave,

:58:02.:58:06.

they are on the quest for sugary treats and making caramel cheesecake

:58:07.:58:07.

and it looks out of this world. People may think the cheesecake

:58:08.:58:23.

is an American creation, but historical references

:58:24.:58:25.

would appear to prove otherwise. After all, the earliest actual

:58:26.:58:27.

recipe for a cheesecake is found in The Forme of Cury,

:58:28.:58:30.

one of the oldest known instructive cookery books

:58:31.:58:32.

in the English language, dating back to the 14th century

:58:33.:58:34.

and believed to have been written by the master cooks

:58:35.:58:39.

of King Richard II. So it would seem cheesecake was

:58:40.:58:41.

discovered before America itself. To make the caramel for our

:58:42.:58:53.

cheesecake, 'put 200 grams of caster sugar in a pan,

:58:54.:58:56.

together with six tablespoons of cold water, and heat gently

:58:57.:59:01.

until the sugar dissolves. To kick off the base

:59:02.:59:06.

mix, take 100 grams I need

:59:07.:59:12.

to melt a block of butter. This is for mixing

:59:13.:59:16.

in to the pecan nuts If this wasn't luxury enough,

:59:17.:59:18.

the biscuit of choice is the beloved Stick 150 grams of

:59:19.:59:24.

biscuits in a blender. Put that in a bowl

:59:25.:59:33.

with your nuts and cover So that's the pecan nuts whizzed up,

:59:34.:59:39.

the digestives and a slab of butter. Meanwhile, take 150 grams of white

:59:40.:59:48.

chocolate, break into squares, and place in a bowl over a pan

:59:49.:00:04.

of boiling water to melt. Press this down into

:00:05.:00:07.

the bottom with your hands. Back with your sugar syrup,

:00:08.:00:16.

try not to be impatient, And, depending, actually, as well,

:00:17.:00:20.

depending on the temperature of the sugar, if it's a freezing

:00:21.:00:29.

cold day, it could take We pop that in the fridge for about

:00:30.:00:32.

an hour until it's set solid. See how it's going that lovely

:00:33.:00:37.

deep, golden colour. in colour like this,

:00:38.:00:39.

it's ready to remove We want a random drizzle, a bit

:00:40.:00:48.

like a Jackson Pollock painting. It's where Blue Peter meets

:00:49.:01:04.

Fanny Cradock in a blaze Don't stir chocolate

:01:05.:01:06.

when it's melting. Break off 125 grams of the gorgeous

:01:07.:01:18.

hardened caramel and blitz Just in case there wasn't

:01:19.:01:33.

enough sweetness there, Hey, Kingy, now's the time

:01:34.:01:46.

to pump up the fat. You could use that low-fat

:01:47.:01:57.

stuff, but you've gone This cheesecake will

:01:58.:02:05.

serve 12 to 15 slices, so if you look at it like that,

:02:06.:02:19.

it's not as bad as it looks. Don't worry if there are bits

:02:20.:02:22.

of chocolate on the surface. It's best to have bits

:02:23.:02:33.

than burn the chocolate. Those bits will melt

:02:34.:02:35.

when you cook the cheesecake. As it's a baked cheesecake,

:02:36.:02:37.

it contains eggs. It has to contain eggs or it

:02:38.:02:39.

would be cheese soup. For this cake, use four whole eggs

:02:40.:02:42.

and two additional egg yolks and add Get your chilled base and place

:02:43.:02:46.

the tin in the middle of a large Bring the foil up to size

:02:47.:03:11.

to create a foil ball around the cheesecake and place

:03:12.:03:23.

on a medium-sized roasting tin. Now pour your cheesecake filling

:03:24.:03:25.

on top of your base and surround the cake tin with boiling water,

:03:26.:03:34.

roughly two centimetres up Right, put this into

:03:35.:03:37.

a preheated oven, 160 degrees Celsius,

:03:38.:03:39.

for about 45 minutes. After three-quarters of an hour,

:03:40.:03:42.

turn off the oven and leave the cheesecake inside for it

:03:43.:03:46.

to cool for a further hour. the mighty cheesecake and stick it

:03:47.:03:51.

in a fridge for a minimum of three of the baked or unbaked varieties,

:03:52.:04:01.

it doesn't matter, they all need to chill in the fridge

:04:02.:04:09.

in order for them to set. Tidy the edges with a palette

:04:10.:04:11.

knife and place your cake I'm going to whip 300

:04:12.:04:30.

mils of double cream. Meanwhile, break the reserved

:04:31.:04:37.

caramel into shards, shape the cream into big fluffy

:04:38.:04:43.

clouds over the cheesecake. Just place the caramel

:04:44.:04:53.

shards across the top The caramel flavour in a cheesecake

:04:54.:05:06.

is absolutely gorgeous. You bring that to the table

:05:07.:05:18.

after dinner and everybody around And there's more from

:05:19.:05:25.

the Hairy Bikers next week! It's now time to speak

:05:26.:05:40.

to some of you at home. First, Mark from London. What is

:05:41.:05:49.

your question? Hello. I was looking for an interesting way of cooking

:05:50.:05:57.

smoked ham. I like cooking hams, you have a pot roast. Pot Roast ham. I

:05:58.:06:03.

put butter beans in there, carrots, then I finish it at the end with

:06:04.:06:09.

chopped parsley salad. Delicious. A bit of mustard, perfect. Nice. Which

:06:10.:06:18.

dish would you like to see? Sorry, Sophie, but food hell. What a shock.

:06:19.:06:23.

You have got a couple of tweaks Varas? Simon says, we have some dog

:06:24.:06:27.

which we would like to serve on Valentine's Day. Any recipe

:06:28.:06:32.

suggestions for a starter? I love crispy duck salad with watercress

:06:33.:06:40.

and watermelon, cashew nuts. Quite a healthy, delicious refreshing salad.

:06:41.:06:47.

You're mesmerised. And Gemma says, I have got a glut of parsnips are no

:06:48.:06:51.

idea what to do with them. Any ideas? I would say, maybe do not

:06:52.:06:57.

plan so many. I like roasting them, with a little bit of butter, roast

:06:58.:07:01.

them until they are caramelised. Leave them to go cool and they are

:07:02.:07:06.

nice with goats curds. Put through a warm salad with pumpkin seeds,

:07:07.:07:11.

delicious. This is the hardest part, so many

:07:12.:07:15.

good ideas. Reinach scholars from Nottinghamshire. What is your

:07:16.:07:21.

question, Anne. I would like to know a different way to cook scallops? I

:07:22.:07:25.

love scalds and particularly the super fresh ones. If you want to

:07:26.:07:31.

cook them, I would say, we have a lovely dish with cauliflower at the

:07:32.:07:35.

moment. Make a cauliflower period chopped cauliflower flour red Sox

:07:36.:07:40.

incredibly small and cook them in butter so they can analyse and go

:07:41.:07:45.

really dark. Throw in the scalds. It is delicious. A little bit of lemon

:07:46.:07:52.

dish. -- lemon juice. Would you like to see food heaven or food help?

:07:53.:07:57.

Heading please. There you go, 1-1. What would you like to as? I do not

:07:58.:08:08.

know what to do with them? Did he say they were talking to him? What

:08:09.:08:18.

do you think? I love wood pigeon. I like to do them two ways. Just cut

:08:19.:08:22.

them in half. Deep fry them. Amazing. Chinese five spice. Serve

:08:23.:08:28.

them with a crunchy salad. It is delicious. If the weather is nice, I

:08:29.:08:34.

like to put them on the grill. Cut them up and put them on the grill.

:08:35.:08:37.

Would you like to see heaven or hell? Kevin, please. A reasonable

:08:38.:08:41.

man. Jon, you're pretty quick on 30

:08:42.:08:42.

seconds, so Marianne Kind of. I am glad you bring that

:08:43.:08:46.

confidence. You must use three eggs but feel

:08:47.:08:53.

free to use anything else from the ingredients in front

:08:54.:08:57.

of you to make them The clocks stop when your

:08:58.:08:59.

omelette hits the plates. Let's put the clocks on the screen

:09:00.:09:02.

for everyone at home, please. I do keeping an eye on the omelette

:09:03.:09:22.

challenge? Yes. Jon has method. Where did you get this method from?

:09:23.:09:26.

Gennaro. I am not sure he stitched me up. This is looking good. We have

:09:27.:09:33.

got our omelettes. We have got scrambled eggs. Sorry. The hardest

:09:34.:09:41.

part is that I have to read that now. I will go towards the edge. I

:09:42.:09:50.

will get the Cook little bit. Well seasoned. Slightly more omelette

:09:51.:10:00.

shaved. His method works. So uncomfortable watch, I have got to

:10:01.:10:04.

say. The drama and frenzy of the omelette mating. Do you think you

:10:05.:10:12.

beat your time, Jon? No idea. The good news is, you got 21.2. That is

:10:13.:10:19.

a great time. It beats your time. You're on the board. That brings you

:10:20.:10:28.

to around here. Marianne, your time, you did not make an omelette. You

:10:29.:10:34.

will have to come back and do it again. The good news is, I get to

:10:35.:10:39.

put this in the bin and we get to listen to Sophie's latest single.

:10:40.:10:47.

# Surrender. The smallest clip you will ever hear of her single. That

:10:48.:10:55.

was the highlight. We are getting a little bit longer now. Know that you

:10:56.:11:01.

have heard her son, we will get back to business.

:11:02.:11:03.

Still to come, Sophie Ellis-Bextor faces either her food heaven,

:11:04.:11:06.

a fresh tuna poke bowl with sushi rice or food hell wild mushroom

:11:07.:11:09.

risotto with Jerusalem artichokes and a poached egg.

:11:10.:11:11.

We'll find out the result after Tom Kerridge treats us

:11:12.:11:13.

to his tasty take on the retro classic dish chicken Kiev.

:11:14.:11:59.

Part of the joy is cutting the chicken Kiev open. This beautiful

:12:00.:12:05.

battery loses out. If you use the dried herbs, it has already lost its

:12:06.:12:11.

colour. Beat it into the garlic butter. For a bit of a kick, cayenne

:12:12.:12:17.

pepper. Go careful with this. It is quite powerful. Half a teaspoon. In

:12:18.:12:23.

technical share of terms, the end of a knife. When it is mixed in, load

:12:24.:12:30.

the whole lot into a piping bag. It makes stuffing these chicken breast

:12:31.:12:35.

so much easier. There are two ends. The pointy end and there's lovely

:12:36.:12:41.

big juicy bit. That is the bit I am going to starve. Huszti knifing.

:12:42.:12:47.

Work it around. You're trying to create a nice pocket to hold the

:12:48.:12:54.

bartering. The butter keeps it inside and nice and moist. Get your

:12:55.:12:59.

soft butter, and pipe it in. Do not be shy. You can feel it move out

:13:00.:13:07.

your hand as you are filling the chicken breast. It pushes it out,

:13:08.:13:11.

rate to the top. If you have some left over, the more the better.

:13:12.:13:20.

Spread out over bread, garlic bread. It is time for my Cheyenne paper

:13:21.:13:25.

crispy coating. This is what makes this recipe special. Extra special

:13:26.:13:29.

breadcrumbs. Crush them in your hands. I want a nice evening coding

:13:30.:13:35.

over the chicken breast. I want them to have a crumbly texture run the

:13:36.:13:40.

outside. If you have done this before, you will know you need to

:13:41.:13:44.

have a dry hand and a wet hands. That way when you're not stating,

:13:45.:13:49.

all over, you will end up covering your own hands in breadcrumbs. All

:13:50.:13:56.

these babies need no are 20 minutes relaxing in the fridge to firm up

:13:57.:13:59.

that lovely garlic butter and a quick flash in the pan to grown-up.

:14:00.:14:06.

Plain vegetable oil, nothing flash. All that flavour is right in the

:14:07.:14:11.

middle of the chicken. For me, chicken Kiev felt very exotic when I

:14:12.:14:17.

was young. It has got quite a bad reputation. It is always seen as

:14:18.:14:22.

being in really rubbish pubs in the 1980s, or even know. For a nice --

:14:23.:14:28.

with a nice flavoursome chicken breast, this is a great dish. The

:14:29.:14:34.

butter is not seeping into the pan. It has the all Ireland bits of

:14:35.:14:38.

breadcrumbs. Place them on a tray and put them in the oven for 10-15

:14:39.:14:47.

minutes until they are golden and crispy. They smell amazing. It is

:14:48.:14:50.

like a perfect parcel of the light. I will serve mine with green beans.

:14:51.:14:55.

Like mum would have done when I was a kid. I used to think those old

:14:56.:14:59.

school chicken Kievs were hard to beat but I think I have just done

:15:00.:15:02.

it. Here is a dish that would go

:15:03.:15:12.

perfectly with my chicken Kiev or sausage roast, a finger licking

:15:13.:15:19.

retro side that could do with a make-over and I've got just the

:15:20.:15:23.

sauce to bring it back to life. Corn on the cob, it is one of those

:15:24.:15:28.

things I used to love eating as a kid, holding it in your hands and

:15:29.:15:32.

chewing the kernels off the side. That's how I'm going to serve it

:15:33.:15:36.

today, only better with a spicy smoked butter that uses three of my

:15:37.:15:45.

favourite store cupboard stand-byes, chilli and paprika and garlic

:15:46.:15:52.

powder. Now, that's a bowl of big strong powerful flavours. Just wrap

:15:53.:16:01.

each one up in a little bit of foil, smothered in this lovely spicy

:16:02.:16:05.

butter making sure you make enough room for the sweetcorn to steam in

:16:06.:16:10.

its own juices. Nice! Now to go with my corn on the cob,

:16:11.:16:17.

I'm going to do some burnt onion ketchup. It is not really burnt. It

:16:18.:16:23.

is heavily caramelised. It is this smoky bitter sweet onion sauce that

:16:24.:16:28.

turns this dish into something extraordinary. Chuck in onions and

:16:29.:16:31.

wait for them to brown. Don't season them. If you put salt on them, it

:16:32.:16:35.

will draw the moisture from the onion and it steams them in their

:16:36.:16:39.

own juices, also don't move them about too often because that will

:16:40.:16:44.

also create steam. It will make them soft, and not go that lovely golden

:16:45.:16:48.

brown colour that we're looking forment it will take a while so just

:16:49.:16:54.

be patient and once they're nice and charred, car boot onions. Chuck in

:16:55.:17:00.

bay leaves, sugar, white wine vinegar, freshly grated garlic and

:17:01.:17:05.

for a big hit of flavour. Something that's very British, a little bit of

:17:06.:17:10.

Worcester sauce. Then leave it to reduce for 20 minutes. Whilst my

:17:11.:17:16.

ketchup is cooking away, I will stick these bad boys in the oven and

:17:17.:17:21.

bake them until they are toasty and ready to be dipped into the onion

:17:22.:17:26.

ketchup which needs one more final hit of flavour. I will take the bay

:17:27.:17:31.

leafs out and add to it, one last ingredient, a couple of fillets of

:17:32.:17:43.

salted anchovies. I know there is a few of you at home who are going

:17:44.:17:49.

urgh, I hate anchovies. But trust me, they add a real salty

:17:50.:17:53.

savouriness to the bitter sweet onions. It needs to past through the

:17:54.:18:00.

sieve to give it the nice ketchupy finish. It is ready to serve with

:18:01.:18:03.

the spiced butter corn. Look at that! I cannot wait to get my teeth

:18:04.:18:11.

around that. Trust me, this is one old school favourite definitely

:18:12.:18:12.

worth reviving. Good times! Thanks, Tom.

:18:13.:18:32.

It is time to find out if Sophie is facing her food heaven or food hell.

:18:33.:18:39.

It is tuna which is chopped up finely and we've so the gou sauce

:18:40.:18:47.

and sem Sammy oil and we'll serve it over sushi rise. If we go food hell,

:18:48.:18:56.

we're going creamy risotto. We will add pan-fried artichokes and rocket,

:18:57.:19:01.

a poached egg, it will be creamy and delicious and hopefully change your

:19:02.:19:07.

mind. It sounds quite nice. It is down to these two to decide, can you

:19:08.:19:11.

guess which way they went? They could have given you your hell, so

:19:12.:19:16.

do you think they were kind? I think they were kind!

:19:17.:19:21.

They have got kind faces. We're going with food heaven. We're going

:19:22.:19:29.

fortune that. We will get rid of the ris so the owe. Have you heard of a

:19:30.:19:41.

poke ball. It has become popular in the States. I'm sure it will be the

:19:42.:19:48.

next big thing here. It is a street food. They are served in frozen

:19:49.:19:55.

containers. There is lots of alternative ingredients you can have

:19:56.:19:58.

with it, but the key with this and if you're going to make this at

:19:59.:20:01.

home, it is really important to get really fresh, quality tuna and make

:20:02.:20:05.

sure... Are you going to cook the tuna? No, it gets marinaded. We have

:20:06.:20:16.

soy sauce and sem Sammy. Jon, are' working away on our on jons Yes, I

:20:17.:20:20.

will chop these up. Marianne, what are you going? The sushi rise. Put

:20:21.:20:25.

the lid on and let it do the absoption method. Will that take a

:20:26.:20:30.

long time? Five or ten minutes. By the magic of television we have got

:20:31.:20:39.

one that's ready! Someone has thought of all this

:20:40.:20:44.

stuff. I don't need to worry! We've got the honey going in there.

:20:45.:20:49.

We're making a marinade for this. We're making a quick version, but

:20:50.:20:54.

you have the time leave it sitting the marinade and the meat really

:20:55.:20:59.

absorbs. I can smell it and the flavours are delicious. We've got a

:21:00.:21:04.

little touch of chilli pepper going in here as well for a bit of heat. I

:21:05.:21:08.

like this to be a nice bit of a kick. We made it earlier and the

:21:09.:21:14.

guys were taken aback by the heat! That is your marinade for this dish

:21:15.:21:18.

and it is a very, very simple one to make up. We're going to marinade

:21:19.:21:29.

this with sesame seeds. Now, you are basically next week hitting the

:21:30.:21:33.

road, going back on tour and how does that work when you have a

:21:34.:21:36.

family of four and the husband to look after? How do things go? So

:21:37.:21:41.

Richard is coming with me. He plays in the band and yeah, I mean, it's

:21:42.:21:45.

obviously the worst part of my work is when I have to say bye to the

:21:46.:21:48.

kids and go away for a little bit, but I try and make my trips as short

:21:49.:21:53.

as they can be really. The longest I have been away since I became a mum

:21:54.:21:57.

was a week. OK. I have only done that twice in 12 years. Mainly, I

:21:58.:22:02.

went to Australia about a year ago and I was there for two nights and

:22:03.:22:08.

two different cities. I can do some... That's some travelling. Oh

:22:09.:22:14.

my goodness. I spent two nights and then turned around and came back

:22:15.:22:19.

home. No time to relax... But with the touring, I gave myself

:22:20.:22:21.

permission to do it because I love it and it is my work. You think

:22:22.:22:25.

hopefully, I will instil in my kids a decent work ethic as well.

:22:26.:22:30.

Absolutely. Do they understand what mummy does? I hope so. The oldest

:22:31.:22:36.

one is 12! That's a good point. Yeah, my little

:22:37.:22:46.

one is only a baby. But they know they get to go to festivals and come

:22:47.:22:50.

along to sound checks and bang on the drums. My brother is a drummer.

:22:51.:22:56.

A lot of their god parents are other musicians. They are surprised when

:22:57.:23:01.

other people don't do that. Do you think they would end up going

:23:02.:23:04.

down that route or would you want them to go down that route? They

:23:05.:23:11.

will probably rebel and get really conventional. I would be surprised

:23:12.:23:14.

if they don't, you know, go into a band when they are at school for

:23:15.:23:18.

fun. I don't know if it will be what they do for a living. I hope they

:23:19.:23:22.

love music as much as we do. If they can find music that means something

:23:23.:23:25.

to them, I think. That's the best I can hope for really. To give you a

:23:26.:23:30.

recipe recap, we're slicing and dicing up this beautiful tuna. I'm

:23:31.:23:35.

watching. It is very nice. The guys have chopped up our onion and spring

:23:36.:23:41.

onion. The great thing about this recipe, it comes together very, very

:23:42.:23:45.

easily. It sounds complicated and there are a few... I could eat the

:23:46.:23:49.

tuna like that. Well, we are in business. I am glad you got your

:23:50.:23:54.

heaven. I don't think you would have said that about the ris so the owe.

:23:55.:23:58.

They were excited about the ris so the owe in the rehearsals. Cook it

:23:59.:24:08.

as well. Leave it to sit-in the marinade and it will make a

:24:09.:24:11.

difference. This tuna goes in here. Looking very good and the smell is

:24:12.:24:16.

gorgeous. It has the exotic Asian flavour going on. You see this is

:24:17.:24:22.

what's interesting, the seaweed. What have you done with the seaweed,

:24:23.:24:27.

put it in boiling water? Put it in some boiling water. I love the smell

:24:28.:24:32.

of the seaweed. It is delicious. Is it easy to buy? Yes. A lot of fish

:24:33.:24:43.

fongers are starting to sell it. -- fishmongers are starting to sell it

:24:44.:24:48.

now. Sophie, what do you have on tour? I have sushi before I go on

:24:49.:24:56.

stage. It has lots of preteen and doesn't -- protein and doesn't make

:24:57.:25:01.

you feel sluggish. I go for an early supper. The danger with touring is

:25:02.:25:06.

when you eat after you perform, that's when you get the danger to

:25:07.:25:12.

eat crisps and sandwiches. I try and stay away, before you know it, you

:25:13.:25:17.

come home... A bit tubbier than when you left. What happened to me?

:25:18.:25:22.

Sophie Ellis-Bextor, that's not her! I think you have to keep watching

:25:23.:25:26.

these things especially because you're not in control and you're

:25:27.:25:30.

changing where you are all the time. I just want to feel strong and

:25:31.:25:35.

capable when I'm on stage and I jump around a lot and I'm singing while

:25:36.:25:39.

jumping up and down, it is important that I feel like I'm capable of

:25:40.:25:42.

dealing with those things and not feeling too sluggish, I want to have

:25:43.:25:47.

good energy levels. If I can't sell the show and get into it myself, I

:25:48.:25:51.

can't expect my audience to do the same. Over 17 years of a career, if

:25:52.:25:56.

it is not longer, do you find you see the same people or do you have

:25:57.:26:00.

new fans? A bit of both really. There are some familiar faces and

:26:01.:26:04.

that's really helpful. Some will be singing along to things down the

:26:05.:26:08.

front if I'm having a wobble about what the next lyric is I quickly lip

:26:09.:26:15.

read what they're up to! You can kind of, it is not only like a

:26:16.:26:19.

straight line, it takes a little bit of a journey. An add trend tire. We

:26:20.:26:27.

have been getting a lot of tweets about your dress. Apart from that,

:26:28.:26:31.

there is food questions. One for Jon, they are looking to ask how you

:26:32.:26:41.

would cook beef short ribs? That's a nice little braising method. I like

:26:42.:26:44.

to cook it with stout as well. That's a really nice way. Braise it

:26:45.:26:48.

slowly with stout. Again, lots of onions. Very nice. I think,

:26:49.:26:55.

especially in season now, artichoke puree and maybe for texture,

:26:56.:26:59.

artichoke crisps as well. Lovely. That sounds fan TAssic. We are going

:27:00.:27:14.

to grab knives and forks. That's a really good way to start the craze

:27:15.:27:16.

in the UK. I know you're excited about this.

:27:17.:27:29.

Can I give a quick shout out to my uncle Duncan? He said I'm on his

:27:30.:27:35.

favourite programme. I tries to preguess which wine is going to be

:27:36.:27:40.

paired up. How does he do that? I hope he gets it right sometimes! We

:27:41.:27:43.

will have to see if he guessed this one. It is one that Peter has

:27:44.:27:48.

chosen. It is a Tim Adams Clare Valley Riesling. It is ?9 from

:27:49.:27:54.

Tesco. I hope you've got that right, uncle!

:27:55.:27:59.

Let's serve this up. Tuna the food heaven. How have, have we delivered

:28:00.:28:05.

on the food heaven? It is sew refreshing. Have you seen this in

:28:06.:28:13.

the UK yet? No, I haven't. I have seen it on Instagram. Try the wine.

:28:14.:28:19.

Let's see if uncle Duncan will be pleased with that? Sophie got a

:28:20.:28:35.

message from Unky Dunky and he signed it Unky Dunky. That's all

:28:36.:28:40.

from us today. A big thanks to Marianne Lumb and Jon Rotheram, our

:28:41.:28:43.

special guest Sophie Ellis-Bextor and our wine expert, Peter Richards.

:28:44.:28:49.

All the recipes are on the website. Next week Matt Tebbutt is back and I

:28:50.:28:54.

will see you again in a few weeks. Don't forget Best Bites tomorrow

:28:55.:28:57.

morning. It is bye for now.

:28:58.:28:58.

Donal Skehan hosts the weekly cookery show and is joined by chefs Marianne Lumb and Jon Rotheram and guest Sophie Ellis-Bextor, while wine expert Peter Richards picks wines to go with the studio dishes.

The programme features great moments from the BBC food archive, including clips from Rick Stein, Tom Kerridge, Nigel Slater and the Hairy Bikers.