04/02/2017 Saturday Kitchen


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


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


Cooking live in the Saturday Kitchen kitchen this morning,


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


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


restaurant Marianne, it's Marianne Lumb!


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


Jon, what are you making this morning?


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


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


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


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


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


pumpkin. Lovely British tissues today. Fantastic. Two tremendous


dishes. And we've got some brilliant films


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


Nigel Slater, The Hairy Our special guest first hit


the charts 17 years ago with Groovejet and the hits


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


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


Sophie Ellis-Bextor! Good morning.




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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


It is quite nice. That sounds delicious.


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


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


arborio rice with onions, white wine and stock.


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


with pan fried Jerusalem artichokes, parmesan crisps, rocket


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Calls are charged at your standard network rate.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


so Peter Richards went to Southampton, but before


he made his choices, he checked out the local


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


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


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


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


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


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


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


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


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


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


was with comforting richness and that was the Honeycomb Chardonnay


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


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


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


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


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


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


lends a toasty savoury complexity which tie ins beautifully with the


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


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


right royal rissoles. It is quite refreshing. It is


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


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


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


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


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


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


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


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


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


to a floating village to check out the clams. Naturally


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


There are two kinds of floating village here.


The one that we passed by near Cat Ba Island -


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


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


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


But the other floating village is the traditional one,


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


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


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


Most of the children in this floating village,


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


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


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


But what worries me is that the whole structure has been


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


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


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


But it was fascinating the way they were growing


That'll probably be about enough, yeah.


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


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


I was thinking of stir frying these on the boat,


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


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


briefly into boiling water just to take that rather


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


spring onions, peanuts, and fried onions.


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


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


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


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


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


Heaven knows how much gas it uses up.


I mean, apparently you can only get these


clams around here, around Cat Ba Island.


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


There's a cat in the background there.


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


fetch a really high price Incidentally, that colour they put


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


They're strictly for the serious seafood lover.


If I was cooking clams the Southeast Asian way -


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


Hot oil - say peanut oil - and then chopped garlic


and matchsticks of ginger and a good generous helping of


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


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


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


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


This is how I went about making them.


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


to ferment and during the process they go black.


I sprinkle them with sugar and chop them as finely


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


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


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


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


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


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


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


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


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


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


Fortunately for them it was low tide and,


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


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


saving the lives of this entire family.


Anyway, back to the clams, which have opened.


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


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


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


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


of the street food which will be a lasting memory -


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


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


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


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


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


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


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


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


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


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


it. I got through the whole thing twice!


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Saturday morning. Some of the characters appeared from Wonderlust.


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


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


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


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


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


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


continuation of our relationship, Sophie!


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


little bit eccentric because I married the newest stuff with the


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


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


disco in there. I spent last night listening to all


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


straight into that when all my girlfriends were going to


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


mussels are brazing. It is embarrassing to remember. The


childhood moments are great to remember. We have the mussels


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


tuna in a sesame, soya,


and honey dressing. Then I'll toss the


marinated tuna with soaked and chopped seaweed,


black and white sesame seeds and then serve


on First, I'll fry the mushrooms


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


white wine and I'll then stir though some parmesan


cheese and the mushrooms and serve with pan fried Jerusalem


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


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


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


suppers for the winter months. Today I want to treat


myself with a pudding. Some treats are all about


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


and some very softly whipped cream. Break some meringues


into your whipped cream. Always things that have a sharpness


to them to cut through To break up the smoothness


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


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


something crisp, something And then right at the bottom,


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


in the kitchen are ingredients we put together because of how


the flavours work. But there are other good reasons


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


a very rich ingredient and you want something sharp


to cut that richness. And with pork, sharp apples


will do exactly that. Seemingly, us Brits love


cooking with apples. The UK is the only country that


grows apples especially for cooking. With 7,500 varieties


of apples grown worldwide, You can cook with them,


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


so much with them. Ed Nicholson is head warden


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


variety called Tom Putt. But a little bit lacking


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


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


cos they keep well. The apples used for cider originally


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


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


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


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


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


make with apples. And everyone has their


favourite recipe. Probably my favourite


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


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


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


childhood recipe for me. Erm, big favourite of


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


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


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


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


that fat makes the meat Pork and apple works


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


with a sort of froth in the pan rather than something


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


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


add some sage. Then squash some juniper


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


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


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


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


is you can either cook it quickly on high heat,


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


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


all the flavourings, That, for me, is both


supper and a big treat. Of course, the perfect


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


more of his simple but very tasty suppers


next Still to come on today's show: More


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


a decadent chicken Kiev with a panko crumb, served up


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


time, and remember Sophie Will you both get into


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Your restaurant is one of the smallest fine dining restaurants in


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


That's why I did suggest bacon in here!


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


sometimes use wild mushrooms, truffles, anything you want to


really. You have got to get your cocktail


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


moment of truth, Marianne. No pressure!


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


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


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


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


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


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


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


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


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


foam, cavolo nero and pumpkin. Absolutely gorgeous.


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


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


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


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


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


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


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


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


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


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


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


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


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


for. What better than a sophisticated Italian white. This


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


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


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


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


are brilliant with food because they're so versatile.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


is an American creation, but historical references


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


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


one of the oldest known instructive cookery books


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


and believed to have been written by the master cooks


of King Richard II. So it would seem cheesecake was


discovered before America itself. To make the caramel for our


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


together with six tablespoons of cold water, and heat gently


until the sugar dissolves. To kick off the base


mix, take 100 grams I need


to melt a block of butter. This is for mixing


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


the biscuit of choice is the beloved Stick 150 grams of


biscuits in a blender. Put that in a bowl


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


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


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


of boiling water to melt. Press this down into


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


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


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


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


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


deep, golden colour. in colour like this,


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


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


Fanny Cradock in a blaze Don't stir chocolate


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


hardened caramel and blitz Just in case there wasn't


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


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


stuff, but you've gone This cheesecake will


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


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


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


than burn the chocolate. Those bits will melt


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


it contains eggs. It has to contain eggs or it


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


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


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


to create a foil ball around the cheesecake and place


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


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


roughly two centimetres up Right, put this into


a preheated oven, 160 degrees Celsius,


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


turn off the oven and leave the cheesecake inside for it


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


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


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


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


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


mils of double cream. Meanwhile, break the reserved


caramel into shards, shape the cream into big fluffy


clouds over the cheesecake. Just place the caramel


shards across the top The caramel flavour in a cheesecake


is absolutely gorgeous. You bring that to the table


after dinner and everybody around And there's more from


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


delicious. This is the hardest part, so many


good ideas. Reinach scholars from Nottinghamshire. What is your


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


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


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


moment. Make a cauliflower period chopped cauliflower flour red Sox


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


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


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


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


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


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


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


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


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


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


man. Jon, you're pretty quick on 30


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


confidence. You must use three eggs but feel


free to use anything else from the ingredients in front


of you to make them The clocks stop when your


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


risotto with Jerusalem artichokes and a poached egg.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


it. Here is a dish that would go


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


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


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


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


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


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


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


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


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


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


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


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


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


turns this dish into something extraordinary. Chuck in onions and


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


worth reviving. Good times! Thanks, Tom.


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


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


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


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


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


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


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


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


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


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


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


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


containers. There is lots of alternative ingredients you can have


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


special guest Sophie Ellis-Bextor and our wine expert, Peter Richards.


All the recipes are on the website. Next week Matt Tebbutt is back and I


will see you again in a few weeks. Don't forget Best Bites tomorrow


morning. It is bye for now.


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