23/12/2017

0:00:02 > 0:00:03Good morning, festive food fans.

0:00:03 > 0:00:05The big day is nearly upon us, so pop a log on the fire,

0:00:05 > 0:00:07curl up with a mince pie,

0:00:07 > 0:00:11and enjoy our mouthwatering banquet of top chefs and delectable dishes.

0:00:11 > 0:00:15I'm Andi Oliver, and this is a special Christmas edition

0:00:15 > 0:00:16of Saturday Kitchen.

0:00:37 > 0:00:39Welcome to the show,

0:00:39 > 0:00:41and joining me in the kitchen

0:00:41 > 0:00:43in their rather fabulous festive outfits

0:00:43 > 0:00:45are two amazing chefs.

0:00:45 > 0:00:47We've got spice supremo, Vivek Singh,

0:00:47 > 0:00:49and the king of seafood, Rick Stein.

0:00:49 > 0:00:53And in charge of Christmas spirits, it's the brilliant Susie Barrie.

0:00:53 > 0:00:55- Good morning, everybody. - Good morning!

0:00:55 > 0:00:56- How are you doing?- Good.

0:00:56 > 0:00:59Looking very perky and festive, are you feeling it?

0:00:59 > 0:01:01- Yes, very festive.- As soon as you get these on.

0:01:01 > 0:01:03All the Christmas shopping's done, we're ready for this.

0:01:03 > 0:01:05Rick, what are you cooking for us today?

0:01:05 > 0:01:09Well, a bit festive, it's a seafood stew, Italian seafood stew

0:01:09 > 0:01:11called cioppino, but it's got the colours of red and green in it,

0:01:11 > 0:01:14- sort of Christmassy?- A little bit of chilli, little bit of warmth.

0:01:14 > 0:01:17Yeah, bit of chilli too, from San Francisco.

0:01:17 > 0:01:19- Ah, on your recent travels, no doubt.- Yes.

0:01:19 > 0:01:21We will talk about that later.

0:01:21 > 0:01:23So, Vivek, what are you making for us today?

0:01:23 > 0:01:26I'm doing a spiced roast breast of goose.

0:01:26 > 0:01:29It's a rather attractive centrepiece.

0:01:29 > 0:01:32I'm doing it with curry leaf and mustard-tempered potatoes.

0:01:33 > 0:01:36And a Keralan mappas sauce.

0:01:36 > 0:01:38So a little bit of pepper, a little bit of fennel, some chilli,

0:01:38 > 0:01:40a little vinegar and coconut milk.

0:01:40 > 0:01:42- So, hot, sweet and sharp. - Really colourful.

0:01:42 > 0:01:45Really fragrant, really colourful, really everything, wonderful.

0:01:45 > 0:01:46Is that very Christmassy for you?

0:01:46 > 0:01:49It is very, very Christmassy in Kerala.

0:01:49 > 0:01:51Beautiful. Susie, what have you found us?

0:01:51 > 0:01:54I know, that is a bit of a challenge there, isn't it? Whoa!

0:01:54 > 0:01:57We've good beautiful wines from all over the world.

0:01:57 > 0:01:59Some France, some Italy

0:01:59 > 0:02:02and some that definitely will go with your spice.

0:02:02 > 0:02:05- Really?- Delighted.- Hopefully. - I can't wait to try all of that.

0:02:05 > 0:02:08I'm hoping as well that you've got some non-alcoholic?

0:02:08 > 0:02:11We have got some non-alcoholic suggestions as well, yes.

0:02:12 > 0:02:14Look forward to all of it.

0:02:14 > 0:02:16That's for the drivers and the non-drinkers, of course.

0:02:16 > 0:02:20We have dug deep into the BBC archives for some festive shows

0:02:20 > 0:02:22from Rick Stein, you're everywhere!

0:02:23 > 0:02:27Nigel Slater, The Hairy Bikers and, of course, Mary Berry.

0:02:27 > 0:02:30Our special guest is a much-loved actor,

0:02:30 > 0:02:33whose soap and sitcom roles have made her a household name.

0:02:33 > 0:02:36From EastEnders to Goodness Gracious Me and Still Open All Hours,

0:02:36 > 0:02:38she's a shining star indeed.

0:02:38 > 0:02:40It's the brilliant Nina Wadia.

0:02:40 > 0:02:42APPLAUSE

0:02:42 > 0:02:43How are you?

0:02:43 > 0:02:45- How are you?- Really good.

0:02:45 > 0:02:48I made this peppermint tea earlier with a teaspoon of honey.

0:02:48 > 0:02:49For yourself?

0:02:49 > 0:02:52- Just for myself.- Is that one of your Christmas recipes?

0:02:52 > 0:02:54- It's a recipe.- It's a recipe.

0:02:54 > 0:02:55So it's a busy time of year for you?

0:02:55 > 0:02:57Yes, yeah, crazy time of year.

0:02:57 > 0:03:01- This is, you know...- Still Open All Hours is out again on Boxing Day.

0:03:01 > 0:03:03- So successful, isn't it?- It's crazy.

0:03:03 > 0:03:04This is our fourth series,

0:03:04 > 0:03:07- and probably a fifth coming up next year, it's crazy.- Amazing.

0:03:07 > 0:03:09But, really, today's all about the food.

0:03:09 > 0:03:12- Yes.- You're here to eat lots of things from these beautiful chefs,

0:03:12 > 0:03:15but also we're going to be deciding whether you're going to get

0:03:15 > 0:03:17- food heaven or food hell.- Yes.

0:03:17 > 0:03:20Tell me a bit about what is heaven for you,

0:03:20 > 0:03:22what is the best thing you could think of?

0:03:22 > 0:03:26My favourite thing, but I have it very, very rarely these days,

0:03:26 > 0:03:27is tiramisu.

0:03:27 > 0:03:30It's my absolutely favourite dessert in the whole world.

0:03:30 > 0:03:33And, something I've discovered recently,

0:03:33 > 0:03:36because I'd always been a milk chocolate girl, I love chocolate anyway,

0:03:36 > 0:03:39but dark chocolate, all of a sudden, in the last three years, oh!

0:03:39 > 0:03:41It's a palate thing, that, right? As you get older, for you...

0:03:41 > 0:03:43Yes, thank you for that...

0:03:43 > 0:03:46That's how it's worked out for me, for sure.

0:03:46 > 0:03:47Definitely, definitely.

0:03:47 > 0:03:50And what's hell, what is the worst thing you could think of?

0:03:50 > 0:03:53Three things. Two of them are vegetables,

0:03:53 > 0:03:56because I was forced to eat them as a child and I can't bear them,

0:03:56 > 0:03:59one is the very slimy okra.

0:03:59 > 0:04:03- Oh, I love okra!- No, it's horrid! - Delicious. It's all about the slime!

0:04:03 > 0:04:04No... It IS all about the slime!

0:04:04 > 0:04:08- I love it!- The other is, of course, aubergine.

0:04:08 > 0:04:12My nemesis, which is why I created a character who hates aubergine.

0:04:12 > 0:04:15In fact, she loves aubergines but makes everybody else eat then.

0:04:15 > 0:04:19And then, the other thing is something I don't even like to say - pork belly.

0:04:19 > 0:04:22Pork belly, literally one of my favourite things in the world.

0:04:22 > 0:04:24Oh, my gosh, no!

0:04:24 > 0:04:26We're living at opposite ends of the Earth, really.

0:04:26 > 0:04:28- We are!- So, if you get heaven,

0:04:28 > 0:04:31I will be making you a lovely tiramisu cheesecake

0:04:31 > 0:04:33- with dark chocolate truffles.- Amazing.

0:04:33 > 0:04:36I will make a chocolate biscuit base and top it with a cheesecake of

0:04:36 > 0:04:38custard and mascarpone.

0:04:38 > 0:04:42Sponge fingers, espresso and spiced rum and finish it all off with some

0:04:42 > 0:04:44more rum, which we are going to infuse

0:04:44 > 0:04:46- into the dark chocolate truffles.- What?!

0:04:46 > 0:04:51But, if Nina gets hell, I'll be making okra and aubergine caponata,

0:04:51 > 0:04:53with char-grilled pork belly.

0:04:53 > 0:04:55I really enjoyed coming up with this!

0:04:55 > 0:04:59I will soften the okra and aubergine in butter with capers, garlic,

0:04:59 > 0:05:00tomatoes and wine,

0:05:00 > 0:05:03and then I'll finish it with fresh basil, parsley and olive oil.

0:05:03 > 0:05:05I'll serve this with some caramelised fennel seeds

0:05:05 > 0:05:08and pork belly, and some deep-fried okra.

0:05:08 > 0:05:09That's double okra, just for you.

0:05:09 > 0:05:12- Yay.- You can thank me later!

0:05:12 > 0:05:15But as we're not live today, there's no online vote.

0:05:15 > 0:05:17So what Nina gets is in the hands of fate.

0:05:17 > 0:05:19So stay tuned to find out how.

0:05:19 > 0:05:21Right, let's get cooking, shall we?

0:05:21 > 0:05:23Vivek, what are we making today?

0:05:23 > 0:05:26Right, so I'm doing a spice-roasted breast of goose

0:05:26 > 0:05:29with a Keralan mappas. A coconut and vinegar sauce.

0:05:29 > 0:05:33- That's what mappas is, it's a sauce? - Yeah.- OK.

0:05:33 > 0:05:34We'll also do a curry leaf

0:05:34 > 0:05:37and mustard-seed-tempered stir-fried potatoes.

0:05:37 > 0:05:39- Shall I get on with that? - You get on with that.

0:05:39 > 0:05:42The potatoes have been boiled in the skin and they've been...

0:05:42 > 0:05:43Cut in half.

0:05:43 > 0:05:46Peeled and cut into half, so that's...

0:05:46 > 0:05:51So I've got this cinnamon and bay leaf in there first, right?

0:05:51 > 0:05:53So you're going to start with... Yep.

0:05:53 > 0:05:56So the bigger spices in first, and the fennel and the pepper in later.

0:05:56 > 0:05:58The ground spices, I don't worry too much about.

0:05:58 > 0:06:01- So give it a nice little bosh.- Nice pestle action going on there.

0:06:01 > 0:06:03- It's really good.- So I'll put these whole spices in first.

0:06:03 > 0:06:07Now, tell us a little about your new book, Feasts.

0:06:07 > 0:06:08It's absolutely stunning.

0:06:08 > 0:06:11The last book I wrote was on Indian festival feasts,

0:06:12 > 0:06:14I mean, the idea just came about,

0:06:14 > 0:06:17every time I talk about dishes and recipes,

0:06:17 > 0:06:21I'll talk about memories from how I remember things from the past.

0:06:21 > 0:06:25It would often come around a feasting table and I think back,

0:06:25 > 0:06:29and every time, it was something to do with either a festival...

0:06:29 > 0:06:31- Or a feast.- Holi or Diwali or whatever it was.

0:06:31 > 0:06:33The manifestation... Or a wedding.

0:06:33 > 0:06:36..the manifestation of it all was always a feast.

0:06:36 > 0:06:38That's where most of the best memories came from.

0:06:38 > 0:06:40So it seemed like a natural thing for you to do?

0:06:40 > 0:06:44- Yeah, yeah.- I'm really interested, actually, because in Indian culture,

0:06:44 > 0:06:47it's like Spain, just every five minutes there is another festival

0:06:47 > 0:06:49or a party. Do you know what I mean?

0:06:49 > 0:06:52- It's a fabulous way to approach life.- Any excuse.

0:06:52 > 0:06:54Any excuse for a party.

0:06:54 > 0:06:57So what's the big one for you? Is there one in particular?

0:06:57 > 0:07:03Well, there's quite a few. One is difficult, if you ask me for a dozen, I'd probably get close to it.

0:07:03 > 0:07:04But...

0:07:05 > 0:07:10The biggest ones that most people know of are Holi and Diwali,

0:07:10 > 0:07:12the Festival of Colour in spring,

0:07:12 > 0:07:14and the Festival of Lights in the autumn.

0:07:14 > 0:07:18But then, we celebrate Christmas and Easter with as much gusto

0:07:18 > 0:07:22- as anybody else, really.- Except you work right the way through.

0:07:22 > 0:07:26So, Christianity is a very small population

0:07:26 > 0:07:29in relative terms in India,

0:07:29 > 0:07:32only less than 3% of the population,

0:07:32 > 0:07:36which is Christian who celebrate Christmas,

0:07:36 > 0:07:40but even that is about 30 million people.

0:07:40 > 0:07:42That's half the country here, that's a lot of people.

0:07:42 > 0:07:45That's a lot of people. Rick, you've been to India, you did a whole show?

0:07:45 > 0:07:47I did, and I'm particularly interested in this dish,

0:07:47 > 0:07:53simply because it's genuine Christmas spicy food, you know?

0:07:53 > 0:07:58That is... People are always asking for different things from turkey,

0:07:58 > 0:08:00- and this is it.- This is beautiful.

0:08:00 > 0:08:04It is the kind of thing you would make in your house at Christmas, Vivek?

0:08:04 > 0:08:07This is what I do. If I do it with guinea fowl, if I do it with goose.

0:08:07 > 0:08:10This is the kind of thing I would cook.

0:08:10 > 0:08:15In fact, better still if I was using the whole bird, I would roast it or whatever I need to do.

0:08:15 > 0:08:18And then, at the very end, whatever is left over,

0:08:18 > 0:08:22I rip it apart and use it the next morning.

0:08:22 > 0:08:24I love the leftovers, don't you?

0:08:24 > 0:08:25Yeah, but what's he going to do with it?

0:08:25 > 0:08:29Everything that is left over from the roast or the legs

0:08:29 > 0:08:33or whatever else you've got, I rip it all up, pull it apart,

0:08:33 > 0:08:36then coat it again in the same sauce that I'm making.

0:08:36 > 0:08:40So, this sauce here, the mappas sauce I was referring to earlier,

0:08:40 > 0:08:46it's onions, curry leaves, ginger, and green chillies.

0:08:46 > 0:08:48They've all gone in.

0:08:48 > 0:08:53I am going to soften the onions, and then I've got coriander.

0:08:53 > 0:08:56Does it matter what chillies you use?

0:08:56 > 0:08:59I like to use finger chillies, so they're hotter.

0:08:59 > 0:09:01The smaller ones are the hotter ones, right?

0:09:01 > 0:09:03The smaller the chilli, the hotter it is, usually.

0:09:03 > 0:09:06But not necessarily birdseye or incredibly hot.

0:09:06 > 0:09:08- Do you leave the seeds in? - I leave the seeds in, exactly.

0:09:08 > 0:09:10What's the point of taking the seeds out?

0:09:10 > 0:09:12- That's the heat.- You told me something interesting

0:09:12 > 0:09:15about garam masala that I didn't know.

0:09:15 > 0:09:17So, when you use... Because you use a lot of spices

0:09:17 > 0:09:19and people find it hard to balance spices,

0:09:19 > 0:09:21they find it a bit intimidating,

0:09:21 > 0:09:23they're not sure what should happen when.

0:09:23 > 0:09:26For you, garam masala is something that happens at the end of the dish?

0:09:26 > 0:09:31Oh, garam masala essentially means a hot, aromatic mixed spice.

0:09:31 > 0:09:32And a mixed spice could be anything.

0:09:32 > 0:09:34You happy for the potatoes to go in here now?

0:09:34 > 0:09:37- Yes. Got some seasoning in there, some salt.- Yeah.

0:09:37 > 0:09:41OK. So, a hot, aromatic mix of spices.

0:09:41 > 0:09:45And aromatic spices, being hot, you essentially,

0:09:45 > 0:09:49I end up using them as a seasoning spice, finishing spice at the very end.

0:09:49 > 0:09:51The general rule would be, if you're using whole spices,

0:09:51 > 0:09:54you use them at the beginning of the cooking,

0:09:54 > 0:09:57so you always heat up your oil add your whole spices,

0:09:57 > 0:10:00the flavour is permeated into the whole dish that way,

0:10:00 > 0:10:03and you can cook with it for a long time, don't lose any of the goodness.

0:10:03 > 0:10:05So how busy are you?

0:10:05 > 0:10:08I mean, all the restaurants are open right through Christmas.

0:10:08 > 0:10:11I'm tired thinking about it. You're working on Christmas Day, right?

0:10:11 > 0:10:13I am, I do every year.

0:10:13 > 0:10:15Every year! And how busy is it in the restaurant for you, then?

0:10:15 > 0:10:18- Look at that, that's amazing. - That looks really good, doesn't it?

0:10:18 > 0:10:22# Ooh! # It's making me sing, that's always good!

0:10:22 > 0:10:25When I start going like that, you know it's a good thing.

0:10:25 > 0:10:27So is it your busiest service?

0:10:27 > 0:10:30- Oh, it's the busiest service of the year.- Isn't that amazing?

0:10:30 > 0:10:32We serve over 400 people just at the Club.

0:10:32 > 0:10:35We're open in Cinnamon Soho and Cinnamon Bazaar, everywhere.

0:10:35 > 0:10:37- Even in Oxford.- Even in Oxford, you're busy?

0:10:37 > 0:10:40Yep, yep. This is the newest place I've opened.

0:10:40 > 0:10:43So now, for the New Year, what's happening for you?

0:10:43 > 0:10:45You've got Battersea Power Station happening, I see?

0:10:45 > 0:10:48Right, I'm doing a Cinnamon kitchen in the Battersea Power Station.

0:10:48 > 0:10:50Beautiful, beautiful building.

0:10:50 > 0:10:55Honestly, I'm bit of a sucker for great, iconic locations.

0:10:55 > 0:10:57So, the old Westminster library

0:10:57 > 0:10:59is where I started off with the Cinnamon Club.

0:10:59 > 0:11:01And the Battersea Power Station opportunity came up,

0:11:01 > 0:11:03and I thought that was just...

0:11:03 > 0:11:05It's a beautiful site.

0:11:06 > 0:11:08So I've got a bit of vinegar going in.

0:11:08 > 0:11:10Yeah, so that's what's happening here.

0:11:10 > 0:11:13Just a quick recap, your goose is rendered, you've turned it over.

0:11:13 > 0:11:16In here, you've got all of those beautiful spices.

0:11:16 > 0:11:17What's that going in now?

0:11:17 > 0:11:20Bit of the coriander, bit of the vinegar, it's all gone in.

0:11:20 > 0:11:21A little bit of the stock...

0:11:21 > 0:11:23And what does the vinegar give you in that dish?

0:11:23 > 0:11:27- That's the sharpness.- The acidity. - The acidity and the sharpness.

0:11:27 > 0:11:31It's not just a one-dimensional richness

0:11:31 > 0:11:34or sweetness of the coconut milk.

0:11:34 > 0:11:36You've got all of that.

0:11:36 > 0:11:38- OK.- OK.- Yes.

0:11:38 > 0:11:41Those potatoes look great.

0:11:41 > 0:11:42Are you ready for...? Are these ready?

0:11:42 > 0:11:46- Yep.- Brilliant. When do you get a break, Vivek?

0:11:46 > 0:11:48I take a bit of a break at the end of Christmas.

0:11:48 > 0:11:51The first couple of weeks, as Rick would know,

0:11:51 > 0:11:54in the restaurant trade, is never the busiest time.

0:11:54 > 0:11:56January, yeah, it's pretty quiet.

0:11:56 > 0:11:57SHE LAUGHS

0:11:57 > 0:12:00So what does Christmas Day look like for the rest of your family, then?

0:12:00 > 0:12:02You're obviously at work?

0:12:02 > 0:12:03I start the day off with the kids.

0:12:03 > 0:12:07Then I'll go to all the restaurants and one of the places,

0:12:07 > 0:12:09the children will join me towards the end of the service.

0:12:09 > 0:12:11We can have a Christmas lunch.

0:12:11 > 0:12:14The main event for us is Boxing Day, actually.

0:12:14 > 0:12:16Ah, so what happens on Boxing Day, then?

0:12:17 > 0:12:19We do what everybody else does on Christmas Day.

0:12:19 > 0:12:21Oh, I see! You do the whole thing.

0:12:21 > 0:12:23And do you make goose, do you make turkey?

0:12:23 > 0:12:24Yeah, I make goose, I make...

0:12:24 > 0:12:28Well, not really turkey, I either do goose or a large capon.

0:12:28 > 0:12:29You're not a fan of turkey?

0:12:29 > 0:12:32- No.- Look at the colour on those, it's so vivid, it's wonderful.

0:12:32 > 0:12:37Is this what you will serve in your restaurants at Christmas?

0:12:37 > 0:12:39One of the restaurants.

0:12:39 > 0:12:43- It will be on.- What are the main things that people are eating

0:12:43 > 0:12:45and ordering, what are your main big sellers at Christmas?

0:12:45 > 0:12:49All our restaurant menus have several choices.

0:12:49 > 0:12:53It's about half a dozen choices on each of the courses.

0:12:53 > 0:12:55People will pick... There's lamb, there's prawns,

0:12:55 > 0:12:58there will be all sorts of things that people will pick.

0:12:58 > 0:13:01I suppose one of the things that will make it special

0:13:01 > 0:13:04of course for people is A, not having to cook or clean up,

0:13:04 > 0:13:07but then B, having choice.

0:13:07 > 0:13:11Do you guys go out for Christmas dinner?

0:13:11 > 0:13:13- No, we don't, never.- Never.

0:13:13 > 0:13:16I'm sort of scared of not having leftovers.

0:13:16 > 0:13:19The leftovers are really important!

0:13:19 > 0:13:23When I started doing this, 10, 11 years ago, we thought nobody

0:13:23 > 0:13:27was going to come. It's not the kind of thing you do.

0:13:28 > 0:13:31You aren't going to get out of the house and not cook.

0:13:31 > 0:13:33But clearly, you were wrong.

0:13:33 > 0:13:36- I tell you...- OK, so that's the beautiful sauce,

0:13:36 > 0:13:37- are we ready now with that?- Yeah.

0:13:37 > 0:13:40- That's wonderful.- If you could just take that out.

0:13:40 > 0:13:43Right, we're going to move this for you. Lovely.

0:13:43 > 0:13:46- Is this what we serve it in?- Yeah, let's get it in there, my darling.

0:13:46 > 0:13:48Fabulous.

0:13:48 > 0:13:50Looking forward to this, guys?

0:13:50 > 0:13:54- Yes, very much.- I'm actually, actually dribbling a little bit.

0:13:57 > 0:13:58Wonderful.

0:13:58 > 0:14:00This goose looks amazing.

0:14:00 > 0:14:02It's such a lovely meat.

0:14:02 > 0:14:04People are a bit scared of goose, I think.

0:14:04 > 0:14:07But they really shouldn't be. Look at that, how wonderful is that?

0:14:07 > 0:14:11- I've never had it. - You've never had goose? - No. I've had duck, but never goose.

0:14:11 > 0:14:12Oh, we love a first, that's fantastic!

0:14:12 > 0:14:16- That's fantastic.- And I've never...! No.

0:14:16 > 0:14:19Wonderful, Vivek. So just tell us what that is, one more time.

0:14:21 > 0:14:26So, here we've got a spice-roasted breast of goose

0:14:26 > 0:14:28with a Keralan mappas,

0:14:28 > 0:14:30a coconut and vinegar sauce.

0:14:30 > 0:14:33Some stir-fried potatoes in a mustard-seasoned curry leaf.

0:14:33 > 0:14:37This is your Keralan Christmas without even having to buy a ticket.

0:14:37 > 0:14:38Without even having to leave home!

0:14:38 > 0:14:41Perfect, beautiful. Thank you, Vivek.

0:14:45 > 0:14:47How exciting.

0:14:47 > 0:14:50Let's get this over here. I know you guys are dying to try it.

0:14:50 > 0:14:52Look how beautiful that looks.

0:14:52 > 0:14:55- Oh, thank you so much! - You're very, very welcome.

0:14:55 > 0:14:59We've got a little spoon here for the sauce.

0:14:59 > 0:15:03- The great thing about a goose breast is that you get a lot more than a duck breast.- Yes!

0:15:03 > 0:15:06- Shall we put a little sauce on it? - Yes.- Look at that.

0:15:06 > 0:15:08Let's see what you think about that, Nina?

0:15:08 > 0:15:11This is your first time having goose, that's exciting.

0:15:11 > 0:15:13Bated breath.

0:15:13 > 0:15:15- Fabulous.- Oh, my word!

0:15:15 > 0:15:18- It's delicious. - That is unbelievable.

0:15:18 > 0:15:21It's a beautiful recipe. And the colours of it are wonderful.

0:15:21 > 0:15:24- What do you think about that, Rick? - Erm...

0:15:24 > 0:15:27In me films, I've always got a mouth full.

0:15:27 > 0:15:30People say, "Do you have to speak with your mouth full?"

0:15:30 > 0:15:32Well, I do, actually, otherwise you've got to wait.

0:15:32 > 0:15:34But it's absolutely delicious.

0:15:34 > 0:15:38It's very mild spicing and lovely, pink goose. I love goose.

0:15:38 > 0:15:41It's interesting, so many spices and yet it's still subtle.

0:15:41 > 0:15:44That's brilliant, isn't it? Susie, what have you got for us?

0:15:44 > 0:15:50- I can't speak!- Are you having a little party? A little goose party?

0:15:50 > 0:15:52It was a big mouthful.

0:15:52 > 0:15:53Yeah, I mean, it's beautiful.

0:15:53 > 0:15:55So what I've got

0:15:55 > 0:16:00is the most beautiful red wine

0:16:00 > 0:16:01from Sicily.

0:16:01 > 0:16:05And it's made in the appassimento style,

0:16:05 > 0:16:07it's a Nero Oro...

0:16:07 > 0:16:09Does that mean black gold?

0:16:09 > 0:16:13Black gold. So, the idea is that the grape is the black,

0:16:13 > 0:16:19the nero d'avola, and then it's just so beautiful, it's gold.

0:16:19 > 0:16:21They think of it as their golden grape, if you like.

0:16:21 > 0:16:25It's the indigenous, main grape variety in Sicily.

0:16:25 > 0:16:28So, the appassimento style, what happens is,

0:16:28 > 0:16:31the grapes are partially dried before they're fermented,

0:16:31 > 0:16:34so you get that concentration of sugars,

0:16:34 > 0:16:36and it means you get a raisiny,

0:16:36 > 0:16:38slightly, just a tiny little bit of sweetness.

0:16:38 > 0:16:43- You can sort of smell that.- Yeah. - You get the raisin coming through.

0:16:43 > 0:16:48Which is lovely. And the goose cried out for a red, but at the same time,

0:16:48 > 0:16:52you don't want anything dry or tannic, and with that spice,

0:16:52 > 0:16:56- that little bit of sweetness is beautiful.- That's really lovely.

0:16:56 > 0:17:00This just makes me want to have some more goose.

0:17:00 > 0:17:03You are our guest, of course.

0:17:03 > 0:17:05Rick, remind us what you're going to be cooking for us later?

0:17:05 > 0:17:09I'm going to do this cioppino, which is a seafood stew with prawns,

0:17:09 > 0:17:11with mussels and with some cod in it.

0:17:11 > 0:17:15And it's a bit spicy, but it comes from San Francisco.

0:17:15 > 0:17:17And, actually, it's an Italian dish.

0:17:17 > 0:17:20So you've got things from all over the place?

0:17:20 > 0:17:21Yeah, absolutely.

0:17:21 > 0:17:24A lot of cooking's like that these days, isn't it?

0:17:24 > 0:17:27We take all the best from everywhere, make something wonderful with it.

0:17:27 > 0:17:30Now, Saturday Kitchen wouldn't be Saturday Kitchen, of course,

0:17:30 > 0:17:32without a foodie film from you, Rick.

0:17:32 > 0:17:35Well... I know what's coming up,

0:17:35 > 0:17:38it was a particularly wonderful experience

0:17:38 > 0:17:43at Port Isaac, of Doc Martin fame, as well as the Fisherman's Friends.

0:17:43 > 0:17:46And we went out lobster fishing, with one of the Fisherman's Friends,

0:17:46 > 0:17:48and then they sang for us.

0:17:48 > 0:17:50So let's have a little look at it, shall we? Here's Rick.

0:17:56 > 0:17:59Just along the coast from Padstow is Port Isaac,

0:17:59 > 0:18:02where some of my newest friends come from.

0:18:02 > 0:18:05# We're making money with this sound

0:18:05 > 0:18:07# Rattle them winches, oh

0:18:07 > 0:18:09# Soon we'll all be homeward bound

0:18:09 > 0:18:12# Rattle them winches, oh... #

0:18:12 > 0:18:15Music is in the Cornish fishermen's soul,

0:18:15 > 0:18:19but only recently has the rest of the world woken up to that fact.

0:18:19 > 0:18:23These guys from neighbouring Port Isaac call themselves

0:18:23 > 0:18:24Fisherman's Friends.

0:18:24 > 0:18:27# Rattle them down and stamp and go

0:18:27 > 0:18:32# Rattle them winches, oh. #

0:18:33 > 0:18:36I'm off with one of the boys, Jeremy Brown, to pick up his lobster pots,

0:18:36 > 0:18:38which, I'm pleased to see,

0:18:38 > 0:18:40have plenty of lobsters and crabs and then.

0:18:40 > 0:18:42Even some tiddlers.

0:18:42 > 0:18:45This is really good fishing, I must say.

0:18:45 > 0:18:47In Padstow, there is this lobster hatchery,

0:18:47 > 0:18:49and what they do is take these tiny little lobsters

0:18:49 > 0:18:51and grow them to about 2cm?

0:18:51 > 0:18:54About two inches, I think.

0:18:54 > 0:18:57That big? And then they put them back in the sea.

0:18:57 > 0:19:00And Jeremy's saying they get a lot of these in the sea,

0:19:00 > 0:19:01so it's good news.

0:19:01 > 0:19:03We just feed these up and throw them back.

0:19:03 > 0:19:05So it's almost like farming, in a way.

0:19:05 > 0:19:09It is, really. Except you're not having to pay for the feed.

0:19:09 > 0:19:10Well, this is it.

0:19:10 > 0:19:12That's just big enough, that crab.

0:19:12 > 0:19:17- Just made the measure, that one.- So you've got quite an optimistic future, lobster fishing,

0:19:17 > 0:19:20and then you've got your Fisherman's Friends as well.

0:19:20 > 0:19:23- Yeah, it's all going on, isn't it? - So how did you get involved in that?

0:19:23 > 0:19:26Well, we are literally all friends.

0:19:26 > 0:19:30We would have been down the pub on a Friday night anyway.

0:19:30 > 0:19:32So why do you think fisherman sing on boats?

0:19:32 > 0:19:36The sea shanties, obviously, on board sailing ships,

0:19:36 > 0:19:38were actually essential to bring up the heavy ropes,

0:19:38 > 0:19:41to bring up the chains for anchors and that.

0:19:41 > 0:19:44- It's like...? - They'd have a chant going, like...

0:19:44 > 0:19:47# In South Australia I was born, heave away... #

0:19:47 > 0:19:48# Rattle them down and stamp and go

0:19:48 > 0:19:51# Rattle them winches, oh

0:19:51 > 0:19:53# Rattle them down and stamp and go

0:19:53 > 0:19:55# Rattle them winches, oh. #

0:19:55 > 0:19:58The boys will be back later at the banquet.

0:19:58 > 0:20:01One of the other stars will be this lobster dish.

0:20:01 > 0:20:04I've got my Breton chef Stephane Delourme

0:20:04 > 0:20:06to come up with a lobster pithivier.

0:20:06 > 0:20:09He's cooked the lobster for just a short time.

0:20:09 > 0:20:11It shouldn't be cooked completely,

0:20:11 > 0:20:14because it's going to be finished off when the little pies

0:20:14 > 0:20:18are baked in the oven, and he doesn't want it to be overdone.

0:20:18 > 0:20:22Steph and I are making what I like to call a shellfish reduction.

0:20:22 > 0:20:26I'm just cutting up these lobster shells here.

0:20:26 > 0:20:27What a lot of people don't realise

0:20:27 > 0:20:30is how much flavour there is in a lobster shell.

0:20:30 > 0:20:33I mean, also in prawn shells and also in crab.

0:20:35 > 0:20:39Once the smashed up shells are in with the sizzling vegetables,

0:20:39 > 0:20:43you add a large pinch of saffron and another of cayenne pepper.

0:20:43 > 0:20:46Mix it together and then flambe the pan with Cognac.

0:20:53 > 0:20:55Add a generous glass of white wine,

0:20:55 > 0:20:58followed by some tarragon and a pint of chicken stock.

0:21:02 > 0:21:05Now, that has to cook away for an hour,

0:21:05 > 0:21:08to extract all the flavour from the ingredients,

0:21:08 > 0:21:11before you strain the liquor into another pan.

0:21:17 > 0:21:23For the filling, Stephane makes up a fish mousseline with uncooked egg.

0:21:23 > 0:21:28I'm keen to use this fish. Fresh double cream, one whole egg...

0:21:28 > 0:21:32and some finely chopped shallot.

0:21:32 > 0:21:36And then with another egg, beaten in a bowl,

0:21:36 > 0:21:38he adds some of the reduction before

0:21:38 > 0:21:41gently folding in the smooth, creamy fish.

0:21:44 > 0:21:46Believe me, this is all worth it.

0:21:48 > 0:21:52The pastry is a straightforward puff pastry,

0:21:52 > 0:21:54and the filling must always be generous.

0:21:55 > 0:21:58The lobster hasn't been overcooked in the first place,

0:21:58 > 0:22:01because it will cook more when it's baked.

0:22:01 > 0:22:05And, of course, the fish mousseline will cook at that time, too.

0:22:07 > 0:22:11What would you have in Brittany over Christmas? In Quiberon?

0:22:11 > 0:22:15We will have a lot of shellfish, fruits de mer, normally, to start.

0:22:15 > 0:22:19We used to eat goose a lot, but it's mainly beef now.

0:22:19 > 0:22:23Beef en croute or nice fillet of beef.

0:22:23 > 0:22:25Of course, this is lobster en croute, really.

0:22:25 > 0:22:28Yeah, it could be lobster en croute.

0:22:28 > 0:22:32But, yeah, that's a bit posh for family.

0:22:33 > 0:22:36Before baking, just give them an egg wash

0:22:36 > 0:22:38to make them turn to a golden colour.

0:22:40 > 0:22:42And because he's a Frenchman,

0:22:42 > 0:22:46Stephane has an irresistible need to draw on them.

0:22:46 > 0:22:48But does make them look very pretty.

0:22:51 > 0:22:54Back to the sauce, to thicken it with butter and cream,

0:22:54 > 0:22:57and to prepare a chiffonade of basil leaves.

0:22:57 > 0:23:00That's very French of me, isn't it?

0:23:09 > 0:23:11Very nice. Very lobstery, isn't it?

0:23:11 > 0:23:14And the basil, just before it goes out.

0:23:15 > 0:23:19It comes out of the oven looking a bit like a high-class Cornish pasty.

0:23:19 > 0:23:23But don't be fooled by the looks, it would be superb on its own,

0:23:23 > 0:23:28but surrounded by that unctuous, creamy sauce with basil,

0:23:28 > 0:23:31and it reaches a new plane altogether.

0:23:31 > 0:23:33Just thinking, at Christmas,

0:23:33 > 0:23:38just the best bottle of old white burgundy I've got will go with this.

0:23:38 > 0:23:40I had it in me head, as I was eating that lovely...

0:23:40 > 0:23:43I mean, the shellfish, the saffron works really well

0:23:43 > 0:23:45with the lobster reduction.

0:23:46 > 0:23:48Very deluxe food, I'd say.

0:23:48 > 0:23:50- Bon appetit.- Merci.

0:23:55 > 0:23:59That was a lovely looking lobster dish there, Rick, just beautiful,

0:23:59 > 0:24:02- wasn't it?- It is, so...- That pastry looked gorgeous.- I would say that.

0:24:02 > 0:24:05Absolutely perfect for a special meal with friends and family.

0:24:05 > 0:24:09Now, I think a lot of people get fed up with some of the usual Christmas food.

0:24:09 > 0:24:13So I wanted to show you something that's a little bit different,

0:24:13 > 0:24:17from my family, it's my citrus jerk chicken recipe.

0:24:17 > 0:24:19- Oh, love jerk chicken.- With waffles.

0:24:19 > 0:24:21- What?!- Because we love a savoury waffle.

0:24:21 > 0:24:24Are you familiar with savoury waffles?

0:24:24 > 0:24:27- No.- No.- You've never had chicken and waffles, Rick, all your time in America?

0:24:27 > 0:24:31- Yes.- I have been making chicken and waffles for years now, actually.

0:24:31 > 0:24:33I mean, I think when I first...

0:24:33 > 0:24:36At Christmas, any time of year, actually, it's a great one with the kids.

0:24:36 > 0:24:38You really have a fear of bland food, don't you?

0:24:38 > 0:24:41Yes, huge fear of bland food.

0:24:41 > 0:24:42Terror of the bland.

0:24:42 > 0:24:44Well, this one should sort you right out, actually.

0:24:44 > 0:24:48Fantastic. You know, I carry a tiny little Tabasco bottle in my handbag?

0:24:48 > 0:24:49- Do you?- You know, I heard about that,

0:24:49 > 0:24:52I heard about you and your hot sauce.

0:24:52 > 0:24:55I do, it works really well as defence against attack as well.

0:24:55 > 0:24:58So you can just chuck it generally at them.

0:24:58 > 0:25:00- There you go, yes.- So, Nina. Still Open All Hours.

0:25:00 > 0:25:03- Yes.- Amazing show, amazing success.

0:25:03 > 0:25:06- Thank you.- It came out, this is your fourth series, right?

0:25:06 > 0:25:08- Fourth series, yes. - And it came out on Boxing Day.

0:25:08 > 0:25:11That's right, it was a one-off special for Boxing Day.

0:25:11 > 0:25:14And next thing we know, it got so many hits, because of course,

0:25:14 > 0:25:19it has the iconic Sir David Jason and of course people remember Ronnie Barker very fondly.

0:25:19 > 0:25:22- Of course.- And of course, all the gorgeous women in it.

0:25:22 > 0:25:23And that was it, they just said, right,

0:25:23 > 0:25:26we're commissioning a series and before we knew it,

0:25:26 > 0:25:29it's one of the most popular shows on Boxing Day.

0:25:29 > 0:25:30It's good, though.

0:25:30 > 0:25:33How many viewers did it get on that first massive run?

0:25:33 > 0:25:37I don't actually know the exact number but I know it was above 8 million.

0:25:37 > 0:25:40I have the number, funnily enough, Nina. It's 12.2 million.

0:25:40 > 0:25:43- No way!- Yeah.- 12.2?- You smashed it, I believe they say.

0:25:43 > 0:25:45Fantastic news.

0:25:45 > 0:25:47Open All Hours was an iconic show.

0:25:47 > 0:25:52- Yes.- So was it a little intimidating to sort of try and recreate that and

0:25:52 > 0:25:53- move it forward?- Yeah, I mean,

0:25:53 > 0:25:55this happened about four or five years ago.

0:25:55 > 0:25:57They decided to bring back a lot

0:25:57 > 0:26:01of sitcoms that were very loved and I think some succeeded,

0:26:01 > 0:26:02some not so much.

0:26:02 > 0:26:05This one, actually, really took off.

0:26:05 > 0:26:07Because of the writer, to be honest,

0:26:07 > 0:26:09I think Roy Clarke is such an amazing...

0:26:09 > 0:26:10It's the original writer.

0:26:10 > 0:26:11And what he did was,

0:26:11 > 0:26:15he actually made David Jason's character kind of graduate

0:26:15 > 0:26:17to be a bit more like Arkwright.

0:26:17 > 0:26:19And I think that actually really, really made it work.

0:26:19 > 0:26:21And who are you playing?

0:26:21 > 0:26:23Tell us a little bit about your lovely character.

0:26:23 > 0:26:27I play this very gossipy, interfering, not like me at all!

0:26:27 > 0:26:32How rude! How odd for you for them to cast you!

0:26:32 > 0:26:34A lovely woman called Mrs Hussein.

0:26:34 > 0:26:35She's very quirky, very odd.

0:26:35 > 0:26:39And that's why I like her. I love playing characters that are slightly not quite right.

0:26:39 > 0:26:42- Yeah.- I always find them a lot more interesting.

0:26:42 > 0:26:44Slightly left of centre.

0:26:44 > 0:26:47Yeah, those are the most interesting people to watch, aren't they?

0:26:47 > 0:26:51- Yeah, I think so.- Yeah, and Roy sort of wrote her in after the one-off special.

0:26:51 > 0:26:54I was very, very flattered, it was brilliant, absolutely brilliant.

0:26:54 > 0:26:56And did you...

0:26:56 > 0:26:59All your characters, something I've noticed with you, actually,

0:26:59 > 0:27:02is that your characters are quite warm.

0:27:02 > 0:27:05There's a sort of certain appeal to the women that you play, Nina.

0:27:05 > 0:27:08Thank you. Yeah, I try and make them all rounded.

0:27:08 > 0:27:12I mean, even my character on EastEnders, Zainab, my goodness,

0:27:12 > 0:27:15when they came to me and they said, can you do Pauline Fowler but funny,

0:27:15 > 0:27:18I thought, how on earth am I going to do that?

0:27:18 > 0:27:21She's a grumpy old, you know, piece of work.

0:27:21 > 0:27:24So, but my husband said, just be yourself, which didn't...

0:27:24 > 0:27:28But I thought, all right, fine, I'll come up with something and with her,

0:27:28 > 0:27:32I thought it would be great if she was blunt.

0:27:32 > 0:27:35So it was this really grumpy woman but blunt.

0:27:35 > 0:27:36And she seemed to work.

0:27:36 > 0:27:38The thing I found is generally with characters is,

0:27:38 > 0:27:42nobody is either very lovely or very unpleasant.

0:27:42 > 0:27:46Everyone has a mix of something in who they are.

0:27:46 > 0:27:49And that's why there's always a little bit of warmth so people feel

0:27:49 > 0:27:51empathetic towards that character.

0:27:51 > 0:27:54Sorry to interrupt, what's happening in your chicken?

0:27:54 > 0:27:57So much going on here. We've got chicken, we've got cumin,

0:27:57 > 0:28:00we've got paprika, we've got coriander, we've got mustard,

0:28:00 > 0:28:02we've got thyme, we've got Scotch bonnet.

0:28:02 > 0:28:04We've got rum.

0:28:04 > 0:28:08And we've got three different types of citrus - we've got lime,

0:28:08 > 0:28:10we've got orange and we've got lemon.

0:28:10 > 0:28:13Because I just think it gives it a sort of,

0:28:13 > 0:28:16because I find often that jerk chicken can be a bit muddy.

0:28:16 > 0:28:19You know? It gets a little sort of down in the dark.

0:28:19 > 0:28:23So we put the citrus to give a bit of brightness to the dish, basically.

0:28:23 > 0:28:25- Amazing.- And bring it back up, back up, back up.

0:28:25 > 0:28:28Right, so here's one we've got marinated.

0:28:28 > 0:28:31- OK.- Now tell us a little bit about what's going to be going on

0:28:31 > 0:28:33on Still Open All Hours this Christmas, then?

0:28:33 > 0:28:35Obviously without giving too much away.

0:28:35 > 0:28:37Yes, no, well, it's just hilarity.

0:28:37 > 0:28:40It's old-fashioned kind of warm humour

0:28:40 > 0:28:43that everyone from a four-year-old

0:28:43 > 0:28:47to a 95-year-old can watch together and that's rare these days on TV,

0:28:47 > 0:28:50to have a show that everyone feels comfortable watching and is actually

0:28:50 > 0:28:53- genuinely funny. - And that's on this Boxing Day?

0:28:53 > 0:28:54That's on this Boxing Day,

0:28:54 > 0:28:56and then it goes on for the next seven episodes.

0:28:56 > 0:28:57And what channel is it on?

0:28:57 > 0:28:59BBC One, of course.

0:28:59 > 0:29:02Right, so this chicken is going to go into the oven now.

0:29:02 > 0:29:04Got everything on there.

0:29:04 > 0:29:06The rum is a really nice little addition to it as well.

0:29:06 > 0:29:10Rum is often a really nice addition to cooking, I find.

0:29:10 > 0:29:13- There was half a bottle in that. - Just slip that in there.

0:29:13 > 0:29:14I'm going to pull the other one out.

0:29:15 > 0:29:18Those waffles are coming along nicely.

0:29:18 > 0:29:21- Fantastic.- Now, tell me a little bit about you and your food story.

0:29:21 > 0:29:23Right, which one?

0:29:23 > 0:29:27Well, I mean, because you grew up, so you were in India and then you went to Hong Kong?

0:29:27 > 0:29:31- That's right, yes, yeah.- And is this is where your fear of okra and aubergine...

0:29:31 > 0:29:35- When did that actually happen? - That was when I was still in India.

0:29:35 > 0:29:38My mum was obsessed with getting my dad to eat the one vegetable he

0:29:38 > 0:29:40wouldn't eat, which was aubergine.

0:29:40 > 0:29:42And so she tried to make it in several different guises.

0:29:42 > 0:29:44So that's why I created this mad aubergine character

0:29:44 > 0:29:46in Goodness Gracious Me,

0:29:46 > 0:29:49who insisted that everyone has to have everything in their life

0:29:49 > 0:29:51with a small aubergine.

0:29:51 > 0:29:53She was not happy about that.

0:29:53 > 0:29:56So we did that. And then when we moved to Hong Kong,

0:29:56 > 0:29:58my parents ran a restaurant called the Ashoka in Hong Kong.

0:29:58 > 0:30:03So I ended up working in a restaurant from a very young age.

0:30:03 > 0:30:05So I kind of,

0:30:05 > 0:30:08I know how hard restaurant life is and I appreciate any hard work

0:30:08 > 0:30:09that goes into it.

0:30:09 > 0:30:13Because I don't think people get how difficult it is.

0:30:13 > 0:30:16And can you tell me a bit about Parsi cooking? I'm really interested in that.

0:30:16 > 0:30:19Sure. Well, I'm Parsi, I'm a Zoroastrian.

0:30:19 > 0:30:22And Parsi cooking is, it's for me, it's a blend of Persian and Indian.

0:30:22 > 0:30:25It's kind of...that's literally that's what it is.

0:30:25 > 0:30:27And I love... I'll be honest,

0:30:27 > 0:30:31when I was younger, I did not love to cook at all.

0:30:31 > 0:30:33In fact, I quite despised it.

0:30:33 > 0:30:36And it was my mum, when I finally met the person I'm now married to,

0:30:36 > 0:30:39said, "If you want this marriage to last more than six months,

0:30:39 > 0:30:41"you'd better learn how to cook."

0:30:41 > 0:30:44And she was right. Because he eats a lot.

0:30:45 > 0:30:48So, do you cook with your kids and stuff at home?

0:30:48 > 0:30:50Yeah, that's one thing that I absolutely love to do.

0:30:50 > 0:30:53It's strange, it's a strange thing with kids,

0:30:53 > 0:30:56I don't know if it's like psychology with kids, if they cook with you,

0:30:56 > 0:30:59they'll eat the end product because they've put the effort into it.

0:30:59 > 0:31:02Well, it connects them to the food, doesn't it?

0:31:02 > 0:31:04That's why it's kind of important, I think, for kids to cook.

0:31:04 > 0:31:07And what does Christmas look like around your house?

0:31:07 > 0:31:08Absolute chaos.

0:31:09 > 0:31:12- Is there quite a lot of you? - There's, yeah, there's a few of us.

0:31:12 > 0:31:13In fact, this year we're staying...

0:31:13 > 0:31:16Normally we go to Canada, because my husband's Canadian,

0:31:16 > 0:31:19so we go back to his family and I end up cooking there as well.

0:31:19 > 0:31:20Over here this year,

0:31:20 > 0:31:23my son's doing his 11 Plus exams, which are a nightmare,

0:31:23 > 0:31:26so we'll stay back here and I'll just do everything this end.

0:31:26 > 0:31:29But I might steal your goose recipe.

0:31:29 > 0:31:30- Oh, absolutely do.- Definitely.

0:31:30 > 0:31:32But, yeah, looking forward to Christmas.

0:31:32 > 0:31:35Wonderful. Right, I am plating up your food here, now, my darling.

0:31:35 > 0:31:37Oh, wow, again, all for me.

0:31:37 > 0:31:39So we've got two cornmeal waffles.

0:31:39 > 0:31:41- Wow.- We've got the orange and ginger chicken.

0:31:41 > 0:31:43I think I can fit it all on this plate.

0:31:43 > 0:31:45It's a little tight but I think we can do it.

0:31:45 > 0:31:48I've made a little bit of gravy, because, you know, in my house,

0:31:48 > 0:31:50- you have to have gravy.- Yes.

0:31:50 > 0:31:53Even if you're going to... Because I've also made on the side,

0:31:53 > 0:31:56we've got a lovely syrup that we've made with honey, chilli,

0:31:56 > 0:32:01more orange, more ginger, and some more Scotch bonnet, actually.

0:32:01 > 0:32:03So the gravy is going to give us...

0:32:03 > 0:32:05You see when you pour the gravy

0:32:05 > 0:32:07and it sits in the little pockets of the waffles?

0:32:07 > 0:32:09Makes me very happy, that.

0:32:09 > 0:32:10- Right.- That's just a small portion.

0:32:10 > 0:32:13This is just for you to have a little tuck in.

0:32:13 > 0:32:16See, I'm upset, there's five of us and there's only four pieces.

0:32:16 > 0:32:18- Get in quick!- This is an enormous plate of food.

0:32:18 > 0:32:21- Good Lord.- Give me one second, I'm going to put this...

0:32:21 > 0:32:24I think some other people in the room are going to have a little bit.

0:32:24 > 0:32:27- No!- You know, the crew have all got forks in their back pocket,

0:32:27 > 0:32:30- you do realise that? - Yeah, come and get it!

0:32:30 > 0:32:33And here is your chilli honey syrup.

0:32:33 > 0:32:34That looks incredible.

0:32:34 > 0:32:36That is my citrus jerk chicken

0:32:36 > 0:32:39and cornmeal waffles with a chilli-spiced syrup.

0:32:39 > 0:32:41But I've got one more little present for you.

0:32:41 > 0:32:43- Right.- Because of your Tabasco.

0:32:43 > 0:32:45I brought you some of my home-made hot sauce.

0:32:45 > 0:32:47- No way!- This is really hot.

0:32:47 > 0:32:50- OK.- I warn everybody, people always go, "Yeah, yeah, it's fine."

0:32:50 > 0:32:53I'm like, "No, no, really! It's actually really, really hot."

0:32:53 > 0:32:56So it's got yellow bullet chillies and Scotch bonnet and turmeric

0:32:56 > 0:32:58- and roast garlic.- Wow.- So I thought you'd quite like that.

0:32:58 > 0:33:00- All right. Sounds good. - There you go, my darling.

0:33:00 > 0:33:02- Thank you.- You get stuck in.

0:33:02 > 0:33:05- All right!- What will I be making for Nina at the end of the show?

0:33:05 > 0:33:08Will it be her food heaven, tiramisu?

0:33:08 > 0:33:10If so, I'll make a scrumptious tiramisu cheesecake

0:33:10 > 0:33:12with dark chocolate truffles.

0:33:12 > 0:33:15I'll make a chocolate biscuit base and top it with

0:33:15 > 0:33:18a cheesecake of custard and mascarpone, sponge fingers,

0:33:18 > 0:33:21espresso, spiced rum and finish it all off with some

0:33:21 > 0:33:22rum-infused dark chocolate truffles.

0:33:22 > 0:33:25How's that, is that working for you?

0:33:25 > 0:33:28I feel so sorry for the three of you.

0:33:28 > 0:33:29If Nina gets hell,

0:33:29 > 0:33:32I'll be making okra and aubergine caponata

0:33:32 > 0:33:34- with char-grilled pork belly, say it again, say it for me!- No!

0:33:34 > 0:33:38Pork belly! I will soften the okra and aubergine in butter with capers,

0:33:38 > 0:33:41garlic, tomatoes and wine and finish it with fresh basil,

0:33:41 > 0:33:44parsley and olive oil. We'll serve this with some caramelised

0:33:44 > 0:33:47fennel-seasoned pork belly and some deep-fried okra, double okra.

0:33:47 > 0:33:51Never forget. We're not live today, so there's no viewer vote.

0:33:51 > 0:33:53But you'll find out what she gets

0:33:53 > 0:33:56and how she gets it at the end of the show. How is that?

0:33:56 > 0:33:59- That was unbelievable. - Was it delicious?- Unbelievable.

0:33:59 > 0:34:01- Marvellous, that's what we like. - Yes.- Have you tried the hot sauce?

0:34:01 > 0:34:04- No, I've got to, may I? - Get some of that into you.

0:34:04 > 0:34:05- I'll be very careful. - Yeah, be careful.

0:34:05 > 0:34:07You've given me a warning, there we go.

0:34:07 > 0:34:10I mean, I'm quite pathetic, I think everything's really hot.

0:34:10 > 0:34:12But this is definitely hot.

0:34:12 > 0:34:13- OK, here we go.- Have a little try.

0:34:13 > 0:34:15- Right.- Here you go.

0:34:18 > 0:34:20- Quite warm?- Can't feel my face.

0:34:23 > 0:34:24Happy Christmas, my darling.

0:34:24 > 0:34:27And now it's time for some seasonal treats from Nigel Slater.

0:34:27 > 0:34:30He's got some great ideas for using up those inevitable leftovers.

0:34:30 > 0:34:32What leftovers?

0:34:32 > 0:34:34Not in my house, not really, not many.

0:34:38 > 0:34:42The Boxing Day lunch in my house champions one of the greatest

0:34:42 > 0:34:45Christmas tastes of all.

0:34:45 > 0:34:47Every Christmas, I love to have a ham in the house.

0:34:49 > 0:34:53I love the juicy pink meat and I love the fat, too.

0:34:53 > 0:34:55But I also like the crust that I put on it.

0:34:55 > 0:34:59This year, I'm covering my ham with a bacon crust.

0:34:59 > 0:35:03Which I'm going to marinate in some maple syrup,

0:35:03 > 0:35:05a good three tablespoons,

0:35:05 > 0:35:08and then three tablespoons of black treacle.

0:35:10 > 0:35:12Just cover all the rashers.

0:35:12 > 0:35:16And then I'm going to leave this in a cool place to marinate.

0:35:16 > 0:35:18Three or four hours minimum.

0:35:18 > 0:35:20Next time we see that, the bacon will be very dark.

0:35:22 > 0:35:25These flavours are going to intensify with time

0:35:25 > 0:35:27and give my ham a luscious crust.

0:35:29 > 0:35:33Now, I think the best way to cook a ham is poached in liquid.

0:35:33 > 0:35:36And for me, it's got to be apple juice.

0:35:40 > 0:35:45This nice, big, juicy ham and the apple juice will tolerate plenty of

0:35:45 > 0:35:48aromatics, so in goes the onion, whole,

0:35:48 > 0:35:51pierced with a few cloves.

0:35:51 > 0:35:55You can just throw the cloves into the apple juice if you want.

0:35:55 > 0:35:57I'm doing this because it's the way my mum did it.

0:35:57 > 0:36:01A handful of whole black peppercorns and a bay leaf.

0:36:03 > 0:36:08And then a couple of stars anise and that will give a very,

0:36:08 > 0:36:10very gentle aniseed flavour.

0:36:14 > 0:36:16And then I'm going to bring that to the boil,

0:36:16 > 0:36:19turn it down to a simmer and leave it

0:36:19 > 0:36:21for about an hour and a half on low heat.

0:36:21 > 0:36:23This is one of those dishes that

0:36:23 > 0:36:26will always lend a hand over Christmas.

0:36:26 > 0:36:29Whenever anyone's peckish, they'll always reach for the ham.

0:36:31 > 0:36:35Once it's had its time absorbing all those wonderful flavours,

0:36:35 > 0:36:37it's ready for my marinated crust.

0:36:39 > 0:36:40It smells gorgeous.

0:36:42 > 0:36:46The bacon's got really sort of treacly and interesting.

0:36:46 > 0:36:50I'm going to spoon a little bit of the marinade over the top.

0:36:50 > 0:36:54The perfect partner to ham, is, for me, the pumpkin.

0:36:54 > 0:36:58This bright, wintry vegetable has been softening in the oven,

0:36:58 > 0:36:59seeds removed,

0:36:59 > 0:37:03trickled with oil and given plenty of butter and black pepper.

0:37:04 > 0:37:07And it's looking great.

0:37:09 > 0:37:13A little bit crusty and black on the outside, and then really tender...

0:37:14 > 0:37:15..on the inside.

0:37:16 > 0:37:19While that rests and gathers its thoughts,

0:37:19 > 0:37:24my ham goes into the oven for 15 minutes to let its crust darken

0:37:24 > 0:37:26and the flavours intensify.

0:37:27 > 0:37:30By now, the kitchen smells pretty wonderful.

0:37:33 > 0:37:36The bacon is glossy, nice and crispy in parts.

0:37:36 > 0:37:38Succulent ham in there.

0:37:40 > 0:37:44Soft scoop of roast pumpkin.

0:37:46 > 0:37:48And then I've still got a little bit of my apple juice.

0:37:50 > 0:37:51Pour that all over.

0:37:56 > 0:37:59It's a fabulous plate of food for a cold day.

0:37:59 > 0:38:02The Boxing Day gammon never fails to delight.

0:38:03 > 0:38:06Thank goodness there's plenty left over.

0:38:08 > 0:38:11There's always that moment at Christmas where you think,

0:38:11 > 0:38:13am I ever going to use up all those leftovers?

0:38:15 > 0:38:17But this is a time that I relish.

0:38:17 > 0:38:21Even those little delights sitting on saucers wrapped up in film

0:38:21 > 0:38:24can be turned into the ultimate comforting feast.

0:38:24 > 0:38:26My bauble and squeak.

0:38:26 > 0:38:30Where anything goes, even that classic taste of Christmas...

0:38:32 > 0:38:33..sprouts!

0:38:35 > 0:38:38It's a sort of Christmas one-pan supper.

0:38:38 > 0:38:44It needs a savoury base, it needs something to bring it all together.

0:38:44 > 0:38:47So over a moderate heat, I'm going to soften the onion,

0:38:47 > 0:38:50maybe even let it brown a little bit.

0:38:50 > 0:38:52It's a dish that welcomes some juniper.

0:38:53 > 0:38:56This is the spice that tastes of winter to me.

0:38:56 > 0:38:58It's very clean tasting.

0:38:58 > 0:39:01And I've got a bit of ham going in here

0:39:01 > 0:39:04so it's going to work very nicely.

0:39:04 > 0:39:05So these are my goodies.

0:39:05 > 0:39:07This is the treasure I found in the fridge.

0:39:07 > 0:39:12Rip the pieces into chunks and then drop them in.

0:39:12 > 0:39:13I've got some goose there.

0:39:13 > 0:39:16I've also got some bits of cold ham.

0:39:16 > 0:39:18A bit of bacon, too.

0:39:18 > 0:39:19I'll put the soft stuffing in.

0:39:21 > 0:39:23And the crisp stuffing balls.

0:39:23 > 0:39:26That'll work, too. I'm going to put these little roast potatoes in.

0:39:26 > 0:39:28Give it a little bit of a stir.

0:39:28 > 0:39:32Now, here, I've got the beautiful roast pumpkin.

0:39:32 > 0:39:34This will hold everything together.

0:39:38 > 0:39:40Just spread it throughout.

0:39:42 > 0:39:45And then, for the special ingredient.

0:39:45 > 0:39:49Those fresh Christmas greens that didn't make the big day roast.

0:39:50 > 0:39:55I think this is the time to use up the remains of the sprouts.

0:39:55 > 0:39:59It's just that injection of freshness and vitality

0:39:59 > 0:40:03into what is a pan of quite rich, sweet flavours.

0:40:03 > 0:40:07If, like me, you once felt that the sprouts outstayed their welcome

0:40:07 > 0:40:10at Christmas, cook them up in this and I guarantee

0:40:10 > 0:40:14you'll be surprised and delighted.

0:40:14 > 0:40:16You can hear that crust forming on the bottom.

0:40:16 > 0:40:19All the flavours of Christmas coming together in one pan.

0:40:19 > 0:40:21This, to me, is what Christmas is about.

0:40:23 > 0:40:26This is the perfect end to an indulgent Christmas,

0:40:26 > 0:40:29and the best way to let sprouts win over even the most

0:40:29 > 0:40:31resistant members of the clan.

0:40:36 > 0:40:39Thanks, Nigel. Some top festive tips there.

0:40:39 > 0:40:42Still to come, Mary Berry makes a gala pie

0:40:42 > 0:40:44that is just perfect for the festive season.

0:40:44 > 0:40:48She makes a hot water pastry crust, fills it with gammon,

0:40:48 > 0:40:50chunks of chicken, pickled walnuts,

0:40:50 > 0:40:53hard-boiled eggs and sausage meat and then bakes it to perfection.

0:40:53 > 0:40:56It's just delicious. Now, at this time of year,

0:40:56 > 0:40:58there's always a lot to do in the kitchen.

0:40:58 > 0:41:00Those Christmas cakes won't ice themselves, you know.

0:41:00 > 0:41:02Later on, we're giving our chefs

0:41:02 > 0:41:05a very special Saturday Kitchen Christmas cake challenge.

0:41:05 > 0:41:06That's not easy to say!

0:41:06 > 0:41:10I can't wait to see who decorates the most impressive Christmas cake

0:41:10 > 0:41:12but never fear, we've still got all of our puns.

0:41:12 > 0:41:15This week inspired by all things festive.

0:41:15 > 0:41:21And they are far and AWAY IN A MANGER the worst ones yet.

0:41:21 > 0:41:24There's no rest for ye merry gentlemen.

0:41:24 > 0:41:28Will your cakes be shining stars or a pair of turkeys?

0:41:28 > 0:41:31Oh, I'm leaving. I'm done.

0:41:31 > 0:41:34Will they get a frosty reception?

0:41:34 > 0:41:38I ho-ho-hope it won't end in a ding-dong.

0:41:38 > 0:41:41YULE have to keep watching to find out.

0:41:41 > 0:41:45Now, let's get on with the SNOW! So, will...

0:41:45 > 0:41:48Just terrible! So, will Nina get her food heaven?

0:41:48 > 0:41:52- Yes!- Yes, yes, you can keep saying yes, it doesn't make it true.

0:41:52 > 0:41:55That will be a tiramisu cheesecake with dark chocolate truffles.

0:41:55 > 0:41:58Or her food hell - okra and aubergine

0:41:58 > 0:41:59caponata with char-grilled pork.

0:41:59 > 0:42:01We'll find out later in the show.

0:42:01 > 0:42:03Right, let's get cooking, shall we?

0:42:03 > 0:42:05- Rick.- Yes.- What's next?

0:42:05 > 0:42:07Well, Andi, it's called a cioppino.

0:42:07 > 0:42:11It's...Italian origin, some say Liguria, some say Sicily.

0:42:11 > 0:42:14- But I got it from San Francisco.- Ah!

0:42:14 > 0:42:18Where it's the signature dish of restaurant called the Tadich Grill

0:42:18 > 0:42:21which is the oldest restaurant in San Francisco.

0:42:21 > 0:42:25Your trip, your recent trip, through San Francisco, California

0:42:25 > 0:42:27- down to Mexico, is just a dream. - Oh, you're nice.

0:42:27 > 0:42:30It's a wonderful show. You're brilliant on it.

0:42:30 > 0:42:32You just look like you're having the best time ever.

0:42:32 > 0:42:35Well, I mean, who wouldn't be having the best time ever?

0:42:35 > 0:42:38- What's it called, the show? - It's called My Road To Mexico

0:42:38 > 0:42:42and it's actually, it starts in California, in San Francisco,

0:42:42 > 0:42:44and ends up in Tulum in southern Mexico.

0:42:44 > 0:42:45And it's on BBC Two?

0:42:45 > 0:42:49Yeah, but it was actually a journey I made in the '60s, in 1968,

0:42:49 > 0:42:52from San Francisco to Mexico.

0:42:52 > 0:42:55So, in a way, and that was like nearly 50 years ago.

0:42:55 > 0:42:58I'm getting too old, Andi!

0:42:59 > 0:43:03But it's a journey I made and part of it was a sort of return to the

0:43:03 > 0:43:05places that were quite formative to me.

0:43:05 > 0:43:08- I'm going to pass this over to you. - Oh, thank you very much.

0:43:08 > 0:43:10- What else can I do for you? - Well, I'll tell you,

0:43:10 > 0:43:14this dish is a seafood stew but it has grilled bread in it.

0:43:14 > 0:43:16Sourdough bread

0:43:16 > 0:43:17rubbed with garlic and olive oil.

0:43:17 > 0:43:20- Right, let's get that on. - So if you can just slice a few bits.

0:43:20 > 0:43:23- There's another bit of celery for you.- Thank you.

0:43:23 > 0:43:26- I've been watching avidly, the show, it's absolutely brilliant. - Thank you.

0:43:26 > 0:43:27There's some real highlights.

0:43:27 > 0:43:30Some of the places you visit are just amazing.

0:43:30 > 0:43:32What's inspiring about a journey like that for you?

0:43:32 > 0:43:36Well, I mean, apart from going back over times when I was very young

0:43:36 > 0:43:39and seeing how it's changed, it's just the food.

0:43:39 > 0:43:41I mean, I just love the food of Mexico and

0:43:41 > 0:43:43I fell in love with the food in Mexico

0:43:43 > 0:43:45when I was there as a 21-year-old.

0:43:45 > 0:43:47Simply because it was so exotic.

0:43:47 > 0:43:49It's funny when I was watching you make that jerk chicken,

0:43:49 > 0:43:53and you got the cornmeal waffles, well, Mexican is very similar,

0:43:53 > 0:43:57very citrusy food, lots of coriander.

0:43:57 > 0:44:00And everything that you eat in Mexico is with corn pancakes,

0:44:00 > 0:44:03with tortillas. So it's sort of like very similar.

0:44:03 > 0:44:08And it's also that mixture of well-cooked meat, generally,

0:44:08 > 0:44:14and the lovely flavours of lime generally, lime, coriander, avocado.

0:44:14 > 0:44:16- Oh, beautiful.- And seriously,

0:44:16 > 0:44:19when I was really, really young like that,

0:44:19 > 0:44:22it was the first time I'd ever tasted anything truly exotic.

0:44:22 > 0:44:23Were they new flavours for you?

0:44:23 > 0:44:27Yes, I mean, I was used to Indian and Chinese in England, in Britain.

0:44:27 > 0:44:30But nothing like that.

0:44:30 > 0:44:34And I think, I often say tasting Mexican food for the first time,

0:44:34 > 0:44:37proper Mexican as opposed to Tex-Mex, which is a bit different...

0:44:37 > 0:44:39I think we're not really sure what Mexican food is here.

0:44:39 > 0:44:41I mean, we know burritos,

0:44:41 > 0:44:43but we don't really know, we don't have it here.

0:44:43 > 0:44:45I mean, not really, no.

0:44:45 > 0:44:49It's a lot fresher and a lot lighter than the Tex-Mex food.

0:44:49 > 0:44:52But actually, this dish, it's part of my journey.

0:44:52 > 0:44:53But it's from California.

0:44:53 > 0:44:56What's interesting, it's very Italian,

0:44:56 > 0:45:00but I think this particular sauce is also very American.

0:45:00 > 0:45:04Because I can't imagine the Italians putting green peppers, celery,

0:45:04 > 0:45:06- a good hit of chilli in there as well.- Dried chilli flakes.- Yeah.

0:45:06 > 0:45:10Now, I was interested to see on your series, you seem to go,

0:45:10 > 0:45:12you've been to India, you've been all over the place.

0:45:12 > 0:45:15- Yeah.- You seem to be very clear about what chillies do what.

0:45:15 > 0:45:19Well, certainly, I think it's true in both India and Mexico.

0:45:19 > 0:45:23The Indians have very specific uses for chillies.

0:45:23 > 0:45:24And same with the Mexicans.

0:45:24 > 0:45:28And also, what's great in Mexico and in India,

0:45:28 > 0:45:31but probably more so in Mexico, is dried chillies.

0:45:31 > 0:45:34- Right.- And they dry them in such a way and they use particular chillies

0:45:34 > 0:45:38that give a lovely fruity, chocolate fruitiness to a lot of sauces.

0:45:38 > 0:45:40- A fragrance.- Fragrance.

0:45:40 > 0:45:43And I suppose the one we know best in this country is chipotle,

0:45:43 > 0:45:45because they smoke that as well.

0:45:45 > 0:45:46Smoked jalapeno.

0:45:46 > 0:45:50Where would a barbecue sauce be without smoked chipotle?

0:45:50 > 0:45:53But what I'm doing here, I've just got that cooking away,

0:45:53 > 0:45:56my sauce there, and I'm just going to make a little thing called a gastrique.

0:45:56 > 0:45:58Which is a bit of a tip.

0:45:58 > 0:46:00Give us a tip, we like tips. Especially from you, sir.

0:46:02 > 0:46:06If you're making a tomato sauce, essentially, this is like a sort of,

0:46:06 > 0:46:08yeah, this is a tomato-based sauce.

0:46:08 > 0:46:11If you just put a bit of sugar and a bit of vinegar

0:46:11 > 0:46:13- and boil that down a bit, right?- Yeah.

0:46:13 > 0:46:16It just gives this really elusive sweetness.

0:46:16 > 0:46:18So this is a French thing?

0:46:18 > 0:46:20- Yeah, it is.- So we're going all over the globe.

0:46:20 > 0:46:23Definitely. But, I mean, I think it's something that you learn

0:46:23 > 0:46:26when you travel that you can take ideas from one culture

0:46:26 > 0:46:28and put them into another.

0:46:28 > 0:46:29And I most notice that,

0:46:29 > 0:46:32funnily enough this is a bit of oregano going on in here

0:46:32 > 0:46:36which is very, actually very Italian and Mexican.

0:46:37 > 0:46:40- Or-egano, even.- Or-egano.

0:46:40 > 0:46:43When you went back on this journey, after 50-odd years,

0:46:43 > 0:46:46did you notice any changes in the way people eat?

0:46:46 > 0:46:47Well, not particularly.

0:46:47 > 0:46:50I certainly noticed the way people eat in California,

0:46:50 > 0:46:51they're very health conscious.

0:46:51 > 0:46:55You don't get, I thought I was going to be really snooty about it

0:46:55 > 0:46:58and say, "Oh, they've all got allergies and all this."

0:46:58 > 0:47:01But, you know, people have got allergies and Californians

0:47:01 > 0:47:04- really look after them well. - That was a big change.

0:47:04 > 0:47:07And they're really into healthy eating, really into this...

0:47:07 > 0:47:10There's a very famous vegan restaurant we went to, which actually...

0:47:10 > 0:47:13- Was it great?- It could almost get up there with

0:47:13 > 0:47:16the Indian vegan restaurants, it was so inventive in flavour.

0:47:16 > 0:47:18Now, the other place that looked amazing,

0:47:18 > 0:47:20have you guys seen the series?

0:47:20 > 0:47:22It's a beautiful series, if you haven't watched it,

0:47:22 > 0:47:24just get it on the iPlayer and watch it.

0:47:24 > 0:47:28There's an amazing... La Cocina de Dona Esthela.

0:47:28 > 0:47:31Apparently the best breakfast in the world, tell me about that?

0:47:31 > 0:47:34I will. Tomato gone in, the gastrique gone in.

0:47:34 > 0:47:37I think we'll move over now to the one we made earlier.

0:47:37 > 0:47:39But before that, I'm just going to take...

0:47:39 > 0:47:41I've already done the prawns here.

0:47:41 > 0:47:44- Talk us through that.- I forgot to put the white wine in there,

0:47:44 > 0:47:45spilt half the worktop.

0:47:45 > 0:47:48- Whack it in, darling. - So, I kept the prawn heads, right?

0:47:48 > 0:47:51And I'm just going to put them in there with a bit of fish stock,

0:47:51 > 0:47:53- rather than water.- Lots of flavour.

0:47:53 > 0:47:56Lots of flavour, and don't throw away prawn shells, they're very,

0:47:56 > 0:47:58very good for flavouring a stock.

0:47:58 > 0:48:01Gives you some ballast, gives you some real depth of flavour, right?

0:48:01 > 0:48:04Absolutely, absolutely. Flavour for nothing, you know?

0:48:04 > 0:48:06It always slightly upsets me when

0:48:06 > 0:48:08you see people throw things like that away.

0:48:08 > 0:48:11You know, protein, particularly seafood,

0:48:11 > 0:48:15is so incredibly expensive and valuable, don't throw anything away,

0:48:15 > 0:48:18- use everything you can. - Use everything.

0:48:18 > 0:48:21Right, if you would like to try Rick's recipe or of course any of

0:48:21 > 0:48:23our studio dishes, then just visit our website,

0:48:23 > 0:48:26bbc.co.uk/saturdaykitchen

0:48:26 > 0:48:28Right, over here now...

0:48:28 > 0:48:30Now Dona Esthela, I'm dying to know about it.

0:48:30 > 0:48:32It was just this wonderful restaurant

0:48:32 > 0:48:34in the Valle de Guadalupe,

0:48:34 > 0:48:35which is the Guadalupe Valley,

0:48:35 > 0:48:38which is where they make the best wines.

0:48:38 > 0:48:39So I've just done this stock now,

0:48:39 > 0:48:41I'm going to pour that into my reduced...

0:48:41 > 0:48:44I'm going to get rid of this, because we'll plate up in a minute.

0:48:44 > 0:48:47There's the prawn stock going in there.

0:48:47 > 0:48:51But it's a bit, they like to say it's Mexico's version of the Napa,

0:48:51 > 0:48:54it's in Baja, California,

0:48:54 > 0:48:57and it's this very good area for growing really good wines

0:48:57 > 0:49:00and the best Mexican wines come from there.

0:49:00 > 0:49:02But this woman just opened a breakfast place.

0:49:02 > 0:49:04You've got to drive from the sea,

0:49:04 > 0:49:07because Baja California's on the Pacific,

0:49:07 > 0:49:09inland about three quarters of an hour for breakfast.

0:49:09 > 0:49:10But for breakfast...

0:49:10 > 0:49:13You look quite cross about that, actually.

0:49:13 > 0:49:16It's just, like, I was just thinking, I need my coffee!

0:49:16 > 0:49:19Sorry! I'm just going to cook these all now.

0:49:19 > 0:49:22We're going to start plating up in a minute, yeah.

0:49:22 > 0:49:25I was just amazed that so many people went out there.

0:49:25 > 0:49:28- I know, it was really busy. - Yeah, really busy.

0:49:28 > 0:49:30And not just with the locals,

0:49:30 > 0:49:34but there were buses of people, because it's so famous.

0:49:34 > 0:49:38And she'd done something quite extraordinary with that lamb?

0:49:38 > 0:49:39Yes, it's called borrego,

0:49:39 > 0:49:43it's like very slow-cooked lamb, but it's cooked with agave,

0:49:43 > 0:49:45you know that they make tequila?

0:49:45 > 0:49:48- Cactus.- But with the leaves, just to keep it all moist.

0:49:48 > 0:49:51- How much of this do you want in there?- Just two pieces, I think.

0:49:51 > 0:49:53Two pieces? Let's put a big one and a smaller one.

0:49:53 > 0:49:56- That's just cooking for a few minutes.- How long would the stew normally cook for?

0:49:56 > 0:50:00I would give this, once it's boiling, about two or three minutes.

0:50:00 > 0:50:02So that's going to go on the bottom to form the base?

0:50:02 > 0:50:04- That's right.- And was it worth the journey?

0:50:04 > 0:50:07It so was, but more than anything, Dona Esthela was...

0:50:07 > 0:50:11One of the great things I think in the Mexican programme is

0:50:11 > 0:50:16the people, they're so friendly and so sort of into what they're doing.

0:50:16 > 0:50:17She's like a natural cook.

0:50:17 > 0:50:20You know when you see people tasting everything all the time

0:50:20 > 0:50:23and sort of like really worried that it turns out well?

0:50:23 > 0:50:25Yeah, every single day.

0:50:25 > 0:50:29- Yeah, absolutely.- Every single day they go back and make it perfect every single time.

0:50:29 > 0:50:31The book is absolutely wonderful.

0:50:31 > 0:50:33- Thank you very much.- What have you got coming up next, then?

0:50:33 > 0:50:36Well, next, I'm going to have a bit of a break, really.

0:50:36 > 0:50:39- I'm going off to Australia for Christmas.- Lovely.

0:50:39 > 0:50:42And my wife's Australian family,

0:50:42 > 0:50:45they have turkey at Christmas,

0:50:45 > 0:50:48but they also have ham and they have beef.

0:50:48 > 0:50:51And I'm not allowed to cook any of that stuff

0:50:51 > 0:50:54because it's a big family, I'm just doing the veg.

0:50:54 > 0:50:56- You're doing...- But I'm very happy because...

0:50:56 > 0:50:59Are you making vegetarian food or are you just doing the sides?

0:50:59 > 0:51:02Oh, I'm doing the veg, but I'm going to just, you know,

0:51:02 > 0:51:03tweak it a little bit, not too much.

0:51:03 > 0:51:06But actually, I think the main thing,

0:51:06 > 0:51:09the thing that I really like at Christmas are the veg.

0:51:09 > 0:51:14I just do this dish of carrots and I take the carrots down till they're

0:51:14 > 0:51:18sort of caramelised with a bit of sugar in there, salt and butter,

0:51:18 > 0:51:20and tarragon, fresh tarragon.

0:51:20 > 0:51:22- Beautiful.- And sometimes I put some fresh beans in there,

0:51:22 > 0:51:25sometimes some fresh broad beans or peas.

0:51:25 > 0:51:29- Certainly Australia in the summer. - Does it feel like Christmas still in Australia?

0:51:29 > 0:51:31Well, they all run around in Santa Claus outfits.

0:51:31 > 0:51:33I sometimes say to them,

0:51:33 > 0:51:36but they don't really care for me saying this too much,

0:51:36 > 0:51:38ever thought of doing Christmas in July?

0:51:38 > 0:51:40It might have a better feel to it!

0:51:40 > 0:51:42Are you ready for this parsley now, sir?

0:51:42 > 0:51:44- Yeah, let's pour it on top. - How much do you want?

0:51:44 > 0:51:47- Show me how much you want.- That's beautiful.- Beautiful, there we go.

0:51:47 > 0:51:49Tell us what that is one more time.

0:51:49 > 0:51:53This is cioppino, which is a seafood stew of cod,

0:51:53 > 0:51:57prawns and mussels with a tomato and green pepper base.

0:51:57 > 0:51:58Smells incredible.

0:51:58 > 0:52:00- It does, actually. - Thank you so much.

0:52:04 > 0:52:06Marvellous, thank you so much.

0:52:06 > 0:52:08Look at how beautiful this is, guys.

0:52:08 > 0:52:11It's quite a nice day today, isn't it?

0:52:11 > 0:52:13- I went a bit wild with the chilli. - A very good day.

0:52:13 > 0:52:16- A bit wild with the chilli?- Yeah, yeah, yeah.- Chilli madness!

0:52:16 > 0:52:19Why not. It's always a bit of Christmas chilli.

0:52:19 > 0:52:22- Nina?- Yes, may I?- Let's see what you think about that, Nina.

0:52:22 > 0:52:27Right, let's try it. Oh, my word. I'm going to have to go for a prawn.

0:52:27 > 0:52:31- But of course. - Get your napkin on.- Well, yes.

0:52:31 > 0:52:34I'm a naturally messy eater.

0:52:34 > 0:52:36And Susie, what have you chosen to go with this?

0:52:36 > 0:52:38So, I know we talked about the fact

0:52:38 > 0:52:40that you've got some Italian influence here

0:52:40 > 0:52:42and some American influence,

0:52:42 > 0:52:45but I also felt it was a little bit French in style,

0:52:45 > 0:52:46this sort of southern French style.

0:52:46 > 0:52:49- Yeah, definitely.- So I have gone for a southern French wine.

0:52:49 > 0:52:51- It's a Picpoul de Pinet. - Oh, love it.

0:52:51 > 0:52:54It's the Baron De Guers Picpoul de Pinet 2016,

0:52:54 > 0:52:56so this is £6.50 from Sainsbury's.

0:52:56 > 0:52:57So amazing value.

0:52:57 > 0:53:02And it's a really typical Picpoul in that you've got a lovely kind of,

0:53:02 > 0:53:05the scents of wild herbs from down in the south of France.

0:53:05 > 0:53:07It's from the South, it's from the Languedoc.

0:53:07 > 0:53:11And then when you taste it, it's dry and tangy,

0:53:11 > 0:53:13it's got almost a salty tang.

0:53:13 > 0:53:16But fruity, because that little bit of chilli needs that.

0:53:16 > 0:53:18That's really lovely, it's a good one.

0:53:18 > 0:53:20And also the sweetness from that reduction,

0:53:20 > 0:53:22I think you need to be able to match that as well,

0:53:22 > 0:53:24- so a nice fruity white peach. - What do you think about that?

0:53:24 > 0:53:26I love it. Absolutely delicious.

0:53:26 > 0:53:29- I think that's what you call moreish.- Moreish!

0:53:29 > 0:53:31Very gluggable, very gluggable.

0:53:31 > 0:53:33And Nina, what do you think about that?

0:53:33 > 0:53:36Oh, my goodness. Again, it just... The match-up.

0:53:36 > 0:53:39- You're amazing.- So fresh and clean at the beginning.

0:53:39 > 0:53:43And then just the warmth at the very end, it's just...

0:53:43 > 0:53:46- Delightful.- I know what you mean, Andi, not everybody drinks alcohol.

0:53:46 > 0:53:48But at this time of year,

0:53:48 > 0:53:51you kind of want to be able to have a really nice drink whatever.

0:53:51 > 0:53:52And I think I thought with this,

0:53:52 > 0:53:54something like an elderflower presse,

0:53:54 > 0:53:56you've got a little bit of fizz.

0:53:56 > 0:53:58It's not too powerful.

0:53:58 > 0:54:00Because you don't want to overwhelm that gorgeous fish.

0:54:00 > 0:54:03And just something that's, again, like the wine,

0:54:03 > 0:54:05quite fruity, but just an easy-going

0:54:05 > 0:54:07and gentle drink that will sit alongside it.

0:54:07 > 0:54:09Thank you very much, Susie.

0:54:09 > 0:54:12- Christmas Eve, maybe. - Very quick question.

0:54:12 > 0:54:15- Yes.- How does one eat mussels in a delicate way?

0:54:15 > 0:54:18Well, the French quite often just sort of eat them out of,

0:54:18 > 0:54:21they break the two shells in half

0:54:21 > 0:54:25- and then use the empty shell to scoop out the...- The next mussel.

0:54:25 > 0:54:26I just use my fingers!

0:54:26 > 0:54:29I wouldn't worry too much!

0:54:29 > 0:54:31Now, let's catch up with Si and Dave.

0:54:31 > 0:54:34The Hairy Bikers are enjoying Noel in Newcastle,

0:54:34 > 0:54:37serving up three French hens three ways.

0:54:42 > 0:54:44# Alouette, gentille alouette

0:54:44 > 0:54:47# Alouette, je te plumerai. #

0:54:47 > 0:54:50The French poulet Bresse, the finest French hen in the world.

0:54:50 > 0:54:52We've got three of them, three French hens.

0:54:52 > 0:54:55Yes, you see, because you know what? They're renowned for being tasty.

0:54:56 > 0:54:59So, if it's fine dining and Michelin starred flavours you're looking for

0:54:59 > 0:55:02over the festive period, then this is it.

0:55:02 > 0:55:05We're making three dishes, because with a bird this fine,

0:55:05 > 0:55:07you waste nothing, you'll even eat the cluck.

0:55:07 > 0:55:10Yeah! And we're doing chicken thighs stuffed with parsley and thyme,

0:55:10 > 0:55:13citrus-crusted chicken breast

0:55:13 > 0:55:15and a fantastic noodle soup,

0:55:15 > 0:55:17ideal if you're feeling like Billy Bloater after eating too much

0:55:17 > 0:55:20or worse for wear after too much beer.

0:55:20 > 0:55:21Over to you, Signor Butcher.

0:55:21 > 0:55:23- Right.- I'll go and peel the carrots.

0:55:23 > 0:55:25- Are you peeling carrots? - You go and peel a chicken.

0:55:25 > 0:55:27I'll peel a chicken, right.

0:55:27 > 0:55:31We're going to start taking the legs and thighs off.

0:55:31 > 0:55:34You can see where it falls away - look.

0:55:34 > 0:55:36Then what you do,

0:55:36 > 0:55:38you turn it over, with your thumbs,

0:55:38 > 0:55:43and then you press, and you pop out those thigh joints.

0:55:43 > 0:55:46And then what we do is make a small incision there,

0:55:46 > 0:55:47to cut through the tendon.

0:55:48 > 0:55:51While Dave struggles with the veggies,

0:55:51 > 0:55:55I'm removing the breast and cutting away the drumstick from the thigh.

0:55:55 > 0:55:58See that - that is said thigh bone.

0:55:58 > 0:56:00So what we do, take the knife -

0:56:00 > 0:56:02which is a good thing for cutting with -

0:56:02 > 0:56:08and then just pull the flesh away from the bone, like that,

0:56:08 > 0:56:10until you get to a point where you

0:56:10 > 0:56:12can put your knife underneath the bone.

0:56:12 > 0:56:15Just cut up towards the bone - nice and gently,

0:56:15 > 0:56:18you don't have to be tough with it at all.

0:56:18 > 0:56:20One boned thigh - how simple is that?

0:56:20 > 0:56:21Come on, just give it a go.

0:56:21 > 0:56:24- Give it a go.- That was brilliant!

0:56:24 > 0:56:27So we have the drumstick that's going to go into the soup,

0:56:27 > 0:56:31the carcass that's going to go into the soup, the lovely thigh,

0:56:31 > 0:56:33two lovely breasts.

0:56:33 > 0:56:35What an awesome iconic place to cook!

0:56:35 > 0:56:38- Yeah.- The Tyne Bridge - the mighty Tyne.

0:56:38 > 0:56:41- It's nice to be home.- Let's get on with this great winter soup.

0:56:41 > 0:56:44Right, put the carcass in, I'll have the wings in,

0:56:44 > 0:56:46I'll have the drumsticks in as well.

0:56:47 > 0:56:51Leek goes in, a couple of sticks of celery, and don't forget the leaves.

0:56:54 > 0:56:57Whilst Kingie's work is cosmetic and beautiful,

0:56:57 > 0:56:59mine can be a bit of a hatchet job -

0:56:59 > 0:57:01because I'm in it for flavour, not for beauty.

0:57:05 > 0:57:06Bung that in.

0:57:06 > 0:57:09Just put some peppercorns in, just whole peppercorns,

0:57:09 > 0:57:11and I'm going to make a little bouquet garni.

0:57:11 > 0:57:14Take just three or four bay leaves, a bunch of thyme,

0:57:14 > 0:57:16put the string on there like so,

0:57:16 > 0:57:19and it's like a little Christmas present full of flavour.

0:57:19 > 0:57:21That's it - just bring that to the boil,

0:57:21 > 0:57:25let it simmer for at least two hours, preferably all day, really.

0:57:25 > 0:57:28There's going to be pints and pints of lovely chicken noodle soup.

0:57:28 > 0:57:30So whilst the chicken soup is on the go,

0:57:30 > 0:57:34it's time to get on with the stuffed chicken thighs.

0:57:34 > 0:57:38This stuffing is a classic lemon and parsley - lots of zesty flavours,

0:57:38 > 0:57:41herbs, breadcrumbs, and all held together with an egg yolk,

0:57:41 > 0:57:44and that's it. So it's over to you, Kingie.

0:57:44 > 0:57:45Oh, that's going to be great, man.

0:57:45 > 0:57:48Look at all those lovely flavours coming together -

0:57:48 > 0:57:50it's making my mouth water just thinking about it!

0:57:52 > 0:57:55Now the citrus-crusted chicken breasts.

0:57:55 > 0:57:58To start off, I'm going to melt down some lardons,

0:57:58 > 0:58:00and I want to sear the chicken breasts,

0:58:00 > 0:58:04but I'm doing that in the bacon fat, so it's super juicy.

0:58:04 > 0:58:07Ooh, look at you and your posh lardons!

0:58:07 > 0:58:09You can't beat a lardon for flavour, Kingie.

0:58:09 > 0:58:11Whilst the lardons are sizzling away,

0:58:11 > 0:58:14I'm going to get on with the citrus rub for the chicken breasts.

0:58:14 > 0:58:16I'm combining lots of fruity flavours

0:58:16 > 0:58:20with a little bit of thyme and garlic and seasoning to taste.

0:58:20 > 0:58:21Now that the paste is ready,

0:58:21 > 0:58:24it's time to sear the chicken for a few minutes.

0:58:24 > 0:58:25I only want it colouring,

0:58:25 > 0:58:28so remember - I don't want it frying through -

0:58:28 > 0:58:29I don't want it to get tough.

0:58:29 > 0:58:32You put this on here, ready for the oven.

0:58:32 > 0:58:35I sincerely wish you could smell these.

0:58:35 > 0:58:36Abso-blooming-lutely!

0:58:36 > 0:58:40Oh! So just about a teaspoonful of this paste,

0:58:40 > 0:58:42just spread it on to the chicken breasts.

0:58:42 > 0:58:47And we're not forgetting, we've got that lovely bacon fat and lardon.

0:58:47 > 0:58:50We're going to baste the chicken with that,

0:58:50 > 0:58:53and what we're going to get in the bottom of this dish is the most

0:58:53 > 0:58:55wonderful kind of drizzly juices.

0:58:55 > 0:58:59Then place in an oven for around 20 minutes.

0:58:59 > 0:59:00Whoa - that stock's brilliant!

0:59:00 > 0:59:02The stuffed chicken thighs are superb,

0:59:02 > 0:59:05the citrus breasts are grilling up - time to get the calling birds!

0:59:05 > 0:59:07Let's go.

0:59:08 > 0:59:11To go with our three French hens, we need four calling birds,

0:59:11 > 0:59:13and we know just the place to find them...

0:59:15 > 0:59:17..one of Newcastle's biggest call centres.

0:59:19 > 0:59:23These birds are definitely worth a fine three-course meal.

0:59:23 > 0:59:24Alfresco, mind!

0:59:24 > 0:59:27And we are serving them the best chicken money can buy,

0:59:27 > 0:59:29in three fabulous ways.

0:59:29 > 0:59:33A fine chicken noodle soup, citrus-crusted chicken breast,

0:59:33 > 0:59:36and chicken thighs stuffed with parsley and thyme

0:59:36 > 0:59:39with potato latkes on the side!

0:59:39 > 0:59:42Here we go. Four soups!

0:59:42 > 0:59:43Madam...

0:59:46 > 0:59:49- Lovely, thank you.- You're very welcome, darling.

0:59:49 > 0:59:51Well, buon appetito. I hope you like it.

0:59:57 > 0:59:59- What do you think?- I think it's very nice, very tasty.

0:59:59 > 1:00:02- I'm enjoying it - it's lovely. - It's the best soup I've ever had.

1:00:02 > 1:00:04Right, time for the mains.

1:00:04 > 1:00:07THEY LAUGH AND CHEER

1:00:07 > 1:00:08Here we go.

1:00:08 > 1:00:11The other two dishes.

1:00:11 > 1:00:18# Every day is Christmas with you... #

1:00:19 > 1:00:22- Oh, have they tasted that breast? - That is a lovely breast.

1:00:22 > 1:00:24- Isn't it?- What do you think, Lucy?

1:00:24 > 1:00:26I think it's great - you can taste the difference.

1:00:26 > 1:00:29I mean, I'm a fan of Nando's, but you've done a good job.

1:00:29 > 1:00:31Thank you very much!

1:00:31 > 1:00:32THEY LAUGH

1:00:38 > 1:00:39Four calling birds?

1:00:39 > 1:00:43I think you'll find that's front line call centre operatives, boys, thank you.

1:00:43 > 1:00:44Now, for a special treat,

1:00:44 > 1:00:47some of our favourite Saturday Kitchen chefs have sent us

1:00:47 > 1:00:49their foodie phone messages.

1:00:49 > 1:00:51Let's see what questions they want answering.

1:00:51 > 1:00:53- Ready, everybody?- Yeah.

1:00:53 > 1:00:55First up, we've got Gennaro Contaldo.

1:00:55 > 1:00:58- Ah, Gennaro! - The lovely Gennaro Contaldo.

1:00:58 > 1:01:01Merry Christmas to everyone - or buon natale.

1:01:01 > 1:01:04I would like to know, what is your bird of choice -

1:01:04 > 1:01:09or the star ingredient - for Christmas Day or Christmas lunch?

1:01:09 > 1:01:11It would be nice if you let me know.

1:01:11 > 1:01:14Bless you, and merry Christmas!

1:01:14 > 1:01:16Yay!

1:01:16 > 1:01:18What is he wearing? That hat's amazing, and the jumper...

1:01:18 > 1:01:21I love the matching. It's good when people make an effort, isn't it?

1:01:21 > 1:01:25We love that. So what's your star turn on the big day?

1:01:25 > 1:01:27- Goose.- Goose?- Yeah. - Me too, actually.

1:01:27 > 1:01:29For years I've cooked goose.

1:01:29 > 1:01:30You know, that's three of three.

1:01:30 > 1:01:33No, I would have goose - I would happily have some, yes.

1:01:33 > 1:01:35Really? Isn't that interesting?

1:01:35 > 1:01:38Well, I'm going to do that as well, then!

1:01:38 > 1:01:40Having heard that earlier today, I may as well.

1:01:40 > 1:01:43- What do you normally have then? - Turkey.

1:01:43 > 1:01:46Turkey. Yeah, it's good to ring the changes. Goose is a beautiful bird.

1:01:46 > 1:01:49The crisp skin of the goose, the roast goose.

1:01:49 > 1:01:51It's just perfect, and we have it with prunes, soaked again,

1:01:51 > 1:01:55maybe some rum, maybe some brandy, just delicious.

1:01:55 > 1:01:57And some spinach. Absolutely wonderful.

1:01:57 > 1:01:59Next up, we have Angela Hartnett.

1:01:59 > 1:02:00Happy Christmas, everyone.

1:02:00 > 1:02:03So, Christmas, loads of vegetables on Christmas Day,

1:02:03 > 1:02:04and I want some tips.

1:02:04 > 1:02:07How are you going to make your Brussels sprouts exciting?

1:02:07 > 1:02:11How are you going to make your roasties the best ever, most crispy?

1:02:11 > 1:02:12And what about some red cabbage?

1:02:12 > 1:02:14I need a tip about that as well.

1:02:15 > 1:02:17Christmas vegetables, people, what do you think?

1:02:17 > 1:02:20I'll tell you what I'm not having - aubergine...

1:02:20 > 1:02:24- You never know - by the end of the day we may have...- No!

1:02:25 > 1:02:29But I know what Angela means about Brussels sprouts being boring,

1:02:29 > 1:02:31you know, if you just blanch them whole

1:02:31 > 1:02:33and you try and serve them whole, and then you come across

1:02:33 > 1:02:35them with bacon and cream, increasingly so.

1:02:35 > 1:02:38But, you know, I like to just sort of open them up completely,

1:02:38 > 1:02:40shred them up, and that's just one way of doing it,

1:02:40 > 1:02:43and you can just toss it with a bit of cumin and garlic

1:02:43 > 1:02:45and some dried chilli flakes.

1:02:45 > 1:02:48Just a lot more interesting, a lot more salady, but very quick to cook.

1:02:48 > 1:02:50She mentioned red cabbage, too,

1:02:50 > 1:02:52which I always cook slowly with vinegar,

1:02:52 > 1:02:55apple, sugar, because it's really good if you've got something fatty

1:02:55 > 1:02:57like goose, to have something a bit sharp.

1:02:57 > 1:03:00And red cabbage is brilliant in the sense that you can do it

1:03:00 > 1:03:02almost like a week before, can't you,

1:03:02 > 1:03:04and warm it up and it tastes even better?

1:03:04 > 1:03:06There's a brilliant Swedish white cabbage like that

1:03:06 > 1:03:08that they cook really, really slowly,

1:03:08 > 1:03:11and they call it brown cabbage because it gets caramelised like you

1:03:11 > 1:03:13would caramelise onions.

1:03:13 > 1:03:15So you cook it long and slow with a little bit of wine,

1:03:15 > 1:03:17lots of butter and lots of oil, and again you can keep in the fridge,

1:03:17 > 1:03:21absolutely lovely. And now we've got a question from Michel Roux Snr.

1:03:21 > 1:03:24- Oh, my gosh.- Everybody stand to attention.

1:03:24 > 1:03:28Good morning, everyone at Saturday Kitchen, and merry Christmas.

1:03:28 > 1:03:31At Christmas, I cook canard a l'orange - I love that dish.

1:03:31 > 1:03:34But I would like something a bit more exotic.

1:03:34 > 1:03:38So, Rick Stein, you might be able to help me -

1:03:38 > 1:03:40why don't you give me a recipe a bit more exotic

1:03:40 > 1:03:41with all your travelling?

1:03:41 > 1:03:46And if I can cook Rick Stein exotic canard, I will be a happy man,

1:03:46 > 1:03:49and I'm going to have my Bloody Mary when I'm cooking.

1:03:49 > 1:03:52Merry Christmas to everyone.

1:03:52 > 1:03:54- No pressure.- So, no pressure.

1:03:54 > 1:03:57- Michel Roux Snr would like to know...- Well, thanks, Michel.

1:03:57 > 1:04:00Well, that's great. I mean, as it's you, I did do a recipe once,

1:04:00 > 1:04:05some Italian chef that was working with us in Padstow actually -

1:04:05 > 1:04:08and only because it's Michel - he boned the whole duck out.

1:04:08 > 1:04:14He made a stuffing of chopped prosciutto and Parmesan,

1:04:14 > 1:04:17it sounds really much, but it was delicious, really strong.

1:04:17 > 1:04:19And he just put that in the middle.

1:04:19 > 1:04:22He rolled the duck back, tied it, we roasted it,

1:04:22 > 1:04:24and then he served it in slices.

1:04:24 > 1:04:26It's a really tricky recipe.

1:04:26 > 1:04:29I've done one for it, but it's lovely,

1:04:29 > 1:04:30and if you don't want to go through

1:04:30 > 1:04:34- all the business of carving, it's perfect.- You can just slice through.

1:04:34 > 1:04:36There's a couple of days work in that, though, surely?

1:04:36 > 1:04:39There is. That's why I was saying it's more Michel.

1:04:39 > 1:04:42What about you, Vivek, what would you think about that?

1:04:42 > 1:04:46You see, I, erm, if you roasted just the duck breast,

1:04:46 > 1:04:47or the whole duck as well,

1:04:47 > 1:04:50I love duck with sort of cumin and tamarind and chilli.

1:04:50 > 1:04:53So tamarind, I find, just cuts through the fat

1:04:53 > 1:04:54and the richness of it.

1:04:54 > 1:04:57And just, you know, a little bit of the fat that comes out of

1:04:57 > 1:04:59the rendering of the duck anyway,

1:04:59 > 1:05:01you just sort of blend it with the tamarind,

1:05:01 > 1:05:03- and you get a really... - Beautiful thing.

1:05:03 > 1:05:05And what about wine to go with that?

1:05:05 > 1:05:07Well, it really depends on the duck you are doing.

1:05:07 > 1:05:10I mean, I have to say I'm a bit in Michel Roux Snr's camp,

1:05:10 > 1:05:13in that I do duck for Christmas, and I stuff it with oranges,

1:05:13 > 1:05:15and then I would serve it - I'm patriotic -

1:05:15 > 1:05:17I would serve it with an English Pinot Noir.

1:05:17 > 1:05:19Mmm, delicious!

1:05:19 > 1:05:22Thank you so much to all the chefs there - that was wonderful.

1:05:22 > 1:05:25Now, you don't get much more festive than Claridge's at Christmas,

1:05:25 > 1:05:28so for this week's foodie film, we sent this year's Celebrity

1:05:28 > 1:05:32MasterChef winner Angellica Bell behind the scenes in the kitchens,

1:05:32 > 1:05:35just to find out how a British culinary institution

1:05:35 > 1:05:37prepares for the big day.

1:05:39 > 1:05:42Christmas is always a hectic time of year for everyone,

1:05:42 > 1:05:44but how do you cater for 500 guests

1:05:44 > 1:05:47at one of London's most famous hotels?

1:05:47 > 1:05:51Well, I've come to meet executive chef at Claridge's, Martyn Nail,

1:05:51 > 1:05:54to find out what it's like to do Christmas on a very grand scale.

1:06:00 > 1:06:03The planning of Christmas starts in February.

1:06:03 > 1:06:06- What?- So we'll start talking about Christmas menus,

1:06:06 > 1:06:09we'll review what we've done on the previous year,

1:06:09 > 1:06:13and then as the year goes on, we'll start to put things into place.

1:06:13 > 1:06:15Christmas is the busiest time of the year for us.

1:06:15 > 1:06:19We will do 2,500 Christmas puddings

1:06:19 > 1:06:22and we'll make 4,500 mince pies.

1:06:22 > 1:06:27We'll have 450,000 individual Brussels sprouts.

1:06:27 > 1:06:28- No!- Yeah.

1:06:30 > 1:06:33So, Martyn, I've got my chef whites on, I'm ready to work.

1:06:33 > 1:06:36What about people who are at home, cooking their Christmas dinner?

1:06:36 > 1:06:38Have you got any tips for them, you know,

1:06:38 > 1:06:41to make their Christmas dinner perfect, and less stressful?

1:06:41 > 1:06:44My first tip, in terms of cooking their turkey,

1:06:44 > 1:06:45would be to buy a temperature probe.

1:06:45 > 1:06:50And if you insert that here, and you want to bring that to 68 degrees,

1:06:50 > 1:06:52once it reaches 68 in the oven,

1:06:52 > 1:06:56you pull it out and you let it rest to 75 - it must come to 75.

1:06:56 > 1:06:58Then it won't be overcooked.

1:06:58 > 1:07:01It is the optimum temperature to take it to.

1:07:01 > 1:07:05Right, I heard that you should cook the turkey breast side down.

1:07:05 > 1:07:08Now, I would cook them this way up,

1:07:08 > 1:07:10and rest them the other side down,

1:07:10 > 1:07:13and then all the lovely juice is rolling back into the breast.

1:07:13 > 1:07:15Again, preventing it from getting dry.

1:07:15 > 1:07:18- Correct.- I took it upon myself to do your pigs in blankets.

1:07:18 > 1:07:21- Are you happy?- You're doing an excellent job, Angellica.

1:07:21 > 1:07:23We need 3,000 - tomorrow.

1:07:23 > 1:07:25I might have to camp here for a few nights!

1:07:32 > 1:07:35So this is part of the afternoon tea, the Christmas afternoon tea.

1:07:35 > 1:07:37The guests start with a savoury Eccles cake,

1:07:37 > 1:07:40followed by afternoon tea sandwiches,

1:07:40 > 1:07:42followed by our sweet pastries,

1:07:42 > 1:07:44and then they'll have Christmas pudding.

1:07:44 > 1:07:47- All that in an afternoon tea! - That's just afternoon tea.

1:07:47 > 1:07:50So don't eat before you come, and you won't be eating afterwards.

1:07:50 > 1:07:52Correct.

1:07:54 > 1:07:57The Christmas pudding, we modernised three years ago.

1:07:57 > 1:08:03We removed the heavy beer, the dark molasses, and a lot of the sugar,

1:08:03 > 1:08:04so the glace cherries.

1:08:04 > 1:08:06Replaced it with Grand Marnier,

1:08:06 > 1:08:09golden raisins instead of dark sultanas.

1:08:09 > 1:08:12What that's given us is a much paler colour pudding,

1:08:12 > 1:08:16lighter in texture, but also a much lighter flavour as well.

1:08:16 > 1:08:19I'd love to taste it, because I'm not a big fan of Christmas pudding,

1:08:19 > 1:08:21for all the very reasons that you said, because it's quite...

1:08:21 > 1:08:25We are going to make you love Christmas pudding.

1:08:25 > 1:08:26Oh! Look at that.

1:08:27 > 1:08:28OK, moment of truth.

1:08:31 > 1:08:32That's lovely.

1:08:34 > 1:08:37- Nice and light.- That is light, moist, soft, and you can...

1:08:37 > 1:08:41- A little spice.- A little bit of spice, and the raisins and sultanas.

1:08:41 > 1:08:44It's beautiful. Martyn, thank you so much for showing me round the kitchen.

1:08:44 > 1:08:49I've had a fantastic day - and you have converted me to Christmas pudding!

1:08:49 > 1:08:51- Brilliant - job done. - Merry Christmas.

1:08:53 > 1:08:56So whatever you're doing on the 25th of December -

1:08:56 > 1:08:58whether you're eating out or cooking at home -

1:08:58 > 1:09:00have a very merry Christmas.

1:09:02 > 1:09:06Thanks, Angellica. Some expert tips for a foolproof Christmas dinner.

1:09:06 > 1:09:09If that didn't make you feel thoroughly festive,

1:09:09 > 1:09:10I think this will.

1:09:10 > 1:09:13It's the Saturday Kitchen Christmas cake challenge.

1:09:13 > 1:09:16Chefs, you will be given 90 seconds

1:09:16 > 1:09:19to ice Christmas cakes, ready for the big day.

1:09:19 > 1:09:22We've got some icing, we've got some accessories here.

1:09:22 > 1:09:24You can decorate them however you like.

1:09:24 > 1:09:27- Nina is going to judge the winner. - I love your programme!

1:09:29 > 1:09:32- Yeah, back up, back up! - Rick's won!- Back up, Stein.

1:09:32 > 1:09:34And you've brought a few things yourself.

1:09:34 > 1:09:36There's some really weird things on the table here.

1:09:36 > 1:09:38- You made these, right, Rick?- I did.

1:09:38 > 1:09:42- Are you both ready, both ready to go in a sec, yeah? - As ready as we'll ever be.

1:09:42 > 1:09:44We've got some festive music to get you in the mood.

1:09:44 > 1:09:46It's my favourite Christmas song...

1:09:46 > 1:09:49MUSIC: Santa Baby

1:09:49 > 1:09:50And go!

1:09:53 > 1:09:54You've got 90 seconds.

1:09:54 > 1:09:56Make them fancy.

1:09:56 > 1:09:59I've got a feeling that you're not necessarily pastry chefs, really.

1:09:59 > 1:10:02No. I once did a course. I once did a course.

1:10:02 > 1:10:04You once did a course? How long ago was that?

1:10:04 > 1:10:06Oh, about 25 years ago.

1:10:06 > 1:10:07Yes, is it coming back to now?

1:10:07 > 1:10:10Not at all. I was terrible.

1:10:10 > 1:10:12The worst bit was the actual icing.

1:10:12 > 1:10:16The actual icing itself. Is that why you decided to make leaves earlier?

1:10:16 > 1:10:17I did actually.

1:10:17 > 1:10:19And I couldn't get a deep enough green, so they don't...

1:10:19 > 1:10:22Can I just say that Vivek's getting well fancy to your left?

1:10:22 > 1:10:24Gosh, look at this!

1:10:24 > 1:10:26Don't get intimidated!

1:10:26 > 1:10:30Focus, focus on your... This is like modern art over there.

1:10:30 > 1:10:34We've got some sort of Basquiat type Christmas going on.

1:10:34 > 1:10:37We'll get graffiti in a minute.

1:10:37 > 1:10:38What are those little bits, Rick?

1:10:38 > 1:10:41- So Rick's going to...- These are berries, but I just wanted...

1:10:41 > 1:10:44You've got about 30 seconds left, boys.

1:10:44 > 1:10:46- You need to crack on. - Oh, quick, quick, quick!

1:10:46 > 1:10:49That is going everywhere now. What is that? Is that brandy?

1:10:49 > 1:10:51Cinnamon soaking in brandy.

1:10:51 > 1:10:54- Yes, cinnamon brandy.- Oh, my gosh. We've got fire,

1:10:54 > 1:10:55We've got flame.

1:10:55 > 1:10:57Is that incense?

1:10:57 > 1:10:59I thought they were sparklers, Vivek.

1:10:59 > 1:11:02Oh, my word! That's so fancy.

1:11:02 > 1:11:05- My gosh!- You've got 20 seconds left. This is very interesting.

1:11:05 > 1:11:08- What is this smell? What is this? - He's just shoving things on!

1:11:08 > 1:11:10What kind of incense is this?

1:11:10 > 1:11:12This is screwpine essence.

1:11:12 > 1:11:13- It's what?- Screwpine.

1:11:13 > 1:11:15My God!

1:11:15 > 1:11:18Screwpine essence. It's nice, actually.

1:11:18 > 1:11:20Oh, Rick's got a ribbon.

1:11:20 > 1:11:23Oh, the time is up. The time is up.

1:11:23 > 1:11:25- Look at this!- Very good.

1:11:25 > 1:11:26Look at this fanciness!

1:11:26 > 1:11:28- Two different skills...- Oh, my God!

1:11:28 > 1:11:34You're too late. What are you doing? You're too late, you're too late.

1:11:34 > 1:11:37Oh, sorry. You can't put that on there now.

1:11:37 > 1:11:38That cannot be counted.

1:11:38 > 1:11:40- No, OK, fair enough. - That cannot be counted.

1:11:40 > 1:11:43- It's quite fancy.- That wouldn't be counted, but this will.

1:11:43 > 1:11:46That can count. Nina, you're judging. What do you think?

1:11:46 > 1:11:51Well, I have to say I quite like Rick's minimalist approach.

1:11:53 > 1:11:56- He made those leaves himself. - Yeah, I made them myself!

1:11:56 > 1:11:58It's very pretty, I have to say, really pretty,

1:11:58 > 1:12:03- but you cannot tell... - It's really nice, that!

1:12:03 > 1:12:07Only an Indian would put incense sticks on a Christmas cake,

1:12:07 > 1:12:10and just for that nonsense, his wins.

1:12:10 > 1:12:13This wins. Vivek, yeah, well done.

1:12:13 > 1:12:16Well done, well done. That's a thing, for sure.

1:12:16 > 1:12:18Incense on cakes from now on, yeah?

1:12:19 > 1:12:21Well done, Vivek.

1:12:21 > 1:12:23Are you going to go back to savoury now, chaps?

1:12:23 > 1:12:25- Oh, I think so.- Yeah. - I would advise it.

1:12:25 > 1:12:27- Very quickly. - Should have asked my wife.

1:12:27 > 1:12:29She's the cake decorator.

1:12:29 > 1:12:31You should have brought her with you!

1:12:31 > 1:12:33So, will Nina get her food heaven?

1:12:33 > 1:12:36- Yes!- Tiramisu cheesecake with dark chocolate truffles?

1:12:36 > 1:12:38I love that you just shout "yes" every time.

1:12:38 > 1:12:41Or her food hell - okra and aubergine caponata

1:12:41 > 1:12:43with char-grilled pork belly?

1:12:43 > 1:12:46We'll find out after we've joined Mary Berry

1:12:46 > 1:12:48for her gorgeous gala pie.

1:12:53 > 1:12:57There's something really spectacular about a raised pie.

1:12:57 > 1:13:01When you cut the first slice, it's a real show-off pie.

1:13:01 > 1:13:04I'm going to make hot water crust pastry.

1:13:04 > 1:13:07You may not have made it before, but it is very easy to make,

1:13:07 > 1:13:10and it is the traditional one for a raised pie.

1:13:11 > 1:13:16Dissolve 100g of lard in 100ml of hot water,

1:13:16 > 1:13:20then add it to 250g of plain flour.

1:13:22 > 1:13:26And I'm going to just finish that off, putting my hand in.

1:13:26 > 1:13:29Now if you're worried about my nails,

1:13:29 > 1:13:31they're gel and they won't come off.

1:13:31 > 1:13:34I was brought up not to ever wear nail polish when I'm cooking,

1:13:34 > 1:13:37and at college, it was absolutely forbidden,

1:13:37 > 1:13:39but things have changed and it is Christmas.

1:13:41 > 1:13:44Put aside one third for the top of the pie

1:13:44 > 1:13:47and roll the rest quite thinly.

1:13:47 > 1:13:51Now, I think that's about right.

1:13:56 > 1:13:58And now for the filling.

1:13:58 > 1:14:02I've got some gammon here, some chicken, pickled walnuts -

1:14:02 > 1:14:08I think they give a lovely texture, lovely flavour - hard-boiled eggs,

1:14:08 > 1:14:10and sausage meat.

1:14:11 > 1:14:14Cut the gammon and chicken into strips...

1:14:16 > 1:14:20..then add lemon zest and fresh thyme to the sausage meat.

1:14:21 > 1:14:23And don't use dried thyme.

1:14:23 > 1:14:27Dried thyme is a totally different thing,

1:14:27 > 1:14:30and I don't think it adds to recipes at all.

1:14:31 > 1:14:37Mix a third of the sausage meat with the gammon strips to make

1:14:37 > 1:14:38the bottom layer of the pie.

1:14:38 > 1:14:42And then, you can imagine, as you cut through,

1:14:42 > 1:14:44you get beautiful results.

1:14:44 > 1:14:47Press it down firmly to remove any air,

1:14:47 > 1:14:50before poking in a few of the pickled walnuts.

1:14:50 > 1:14:52If you don't like pickled walnuts,

1:14:52 > 1:14:54you could put pistachio nuts in it,

1:14:54 > 1:14:56you could use stoned olives.

1:15:00 > 1:15:03Lay the trimmed hard-boiled eggs along the centre,

1:15:03 > 1:15:06and surround them with the sausage meat.

1:15:07 > 1:15:12And then, press it down, very gently but firmly, no arguments.

1:15:14 > 1:15:17So, I've got here, the chicken.

1:15:17 > 1:15:19And, it's the same principle.

1:15:19 > 1:15:23I want long pieces of chicken so that when I cut through the pie

1:15:23 > 1:15:24when it's cooked, it looks good.

1:15:24 > 1:15:28It takes time, but it's very rewarding.

1:15:30 > 1:15:34And, the last third of the pastry will become the pie lid.

1:15:34 > 1:15:38That looks about the right size to me, let me just check.

1:15:38 > 1:15:41Very stupid if it didn't reach, wouldn't it?

1:15:41 > 1:15:47Stick the lid on with a little beaten egg and then crimp the edges.

1:15:49 > 1:15:52You can do any decoration that you like.

1:15:52 > 1:15:55And I'm going to do three leaves over the top.

1:15:58 > 1:16:01Make a small air hole in the top,

1:16:01 > 1:16:04and bake at 180 fan for half an hour.

1:16:04 > 1:16:09And then 160 for the final hour.

1:16:09 > 1:16:11When it's ready, let it cool

1:16:11 > 1:16:14and then leave in the fridge overnight.

1:16:18 > 1:16:21And this is it. I think it looks pretty good.

1:16:31 > 1:16:34I can tell you, I am chuffed to bits with that.

1:16:34 > 1:16:37I think it looks really perfect.

1:16:37 > 1:16:40What could be more impressive, more Christmassy?

1:16:40 > 1:16:43It really shows that you've pushed the boat out

1:16:43 > 1:16:45for all your family and friends.

1:16:51 > 1:16:53Thanks, Mary, that's a great festive treat.

1:16:53 > 1:16:58Right, it's time to find out whether Nina is getting her food heaven

1:16:58 > 1:16:59or food hell?

1:16:59 > 1:17:01Food heaven could be tiramisu cheesecake

1:17:01 > 1:17:03with dark chocolate truffles,

1:17:03 > 1:17:08but food hell could be, okra and aubergine caponata,

1:17:08 > 1:17:09with char-grilled pork belly.

1:17:09 > 1:17:13Now, there was no public vote, as you know, today, so Nina,

1:17:13 > 1:17:14as it's nearly Christmas,

1:17:14 > 1:17:17your fate rests inside one of these two stockings,

1:17:17 > 1:17:20so you just have to choose

1:17:20 > 1:17:25which one feels more okra-y and which one feels more dark-chocolaty.

1:17:25 > 1:17:26Well, dark chocolaty?

1:17:29 > 1:17:33Well, seeing as I think Vivek won the competition,

1:17:33 > 1:17:34I am going to go with Rick.

1:17:34 > 1:17:37I feel worried, I'm worried about...

1:17:37 > 1:17:39- Is it this thing, here?- Yes, it is.

1:17:41 > 1:17:42It's the scroll of life.

1:17:42 > 1:17:44What does it say?

1:17:44 > 1:17:46Heaven! THEY CHEER

1:17:46 > 1:17:51- Well done!- I'm so happy for you, I was really worried.

1:17:51 > 1:17:55And, just to prove, just to prove that there was no fix,

1:17:55 > 1:17:56there was a hell in there as well.

1:17:56 > 1:18:00Right. Really thrillingly for you, let's get making cheesecake.

1:18:00 > 1:18:04Right, let's get rid of all this caponata okra business

1:18:04 > 1:18:06and let's get on with the cheesecake.

1:18:06 > 1:18:09Vivek, if you could start with the custard?

1:18:09 > 1:18:11- Sure.- And Rick, I'm going to get you to make

1:18:11 > 1:18:14the base of the cheesecake with the chocolate biscuits.

1:18:14 > 1:18:17- OK.- And I'm going to get on with getting these sponge fingers

1:18:17 > 1:18:21in the espresso and coffee liqueur and spiced rum.

1:18:21 > 1:18:23How delightful. Now, Nina, the play.

1:18:23 > 1:18:26Tell me about your amazing play that you're doing.

1:18:26 > 1:18:29Ah, yes. At the Southwark Playhouse, starts...

1:18:29 > 1:18:31Nina, you can do a bit of whipping, can't you?

1:18:31 > 1:18:33Sure. Fantastic, sounds good to me.

1:18:33 > 1:18:35Right, so, tell us, Southwark Playhouse...

1:18:35 > 1:18:38Southwark Playhouse starts the 29th Jan to 17th of Feb.

1:18:38 > 1:18:42It's called Collective Rage: A Play In Five Betties.

1:18:42 > 1:18:43- Five Betties?- Five Betties.

1:18:43 > 1:18:46And I play the butchest Betty of the lot.

1:18:46 > 1:18:47Oh, my gosh, how fun!

1:18:47 > 1:18:52- Oh, my God, look at this! - And it's based in female drag,

1:18:52 > 1:18:55and that's not something we think about, that often.

1:18:55 > 1:18:58No, it's... Well, there is an element of that, yes, but,

1:18:58 > 1:19:02the thing about this particular play, is that it will... Literally,

1:19:02 > 1:19:04you will laugh, you will cry and you will absolutely feel like you been

1:19:04 > 1:19:07punched in the gut. It's a fantastic...

1:19:07 > 1:19:09You can let Susie take over on that...

1:19:09 > 1:19:11I can't actually move it any more than this.

1:19:11 > 1:19:13That's it.

1:19:13 > 1:19:16That's going to get custard into it, and it's going to get mascarpone...

1:19:16 > 1:19:19- Fantastic.- That's going to form the base of your cheesecake.

1:19:19 > 1:19:21So, five furious Betties.

1:19:21 > 1:19:24Yes, yes. Five very, very different women and they attempt

1:19:24 > 1:19:26to put on A Midsummer Night's Dream.

1:19:26 > 1:19:30Ah, one of my favourite... That's very Christmassy, actually...

1:19:30 > 1:19:31Who's written this?

1:19:31 > 1:19:32So, this is by Jen Silverman.

1:19:32 > 1:19:34She's an American playwright,

1:19:34 > 1:19:37and they are based in New York, these women.

1:19:37 > 1:19:40So I'm playing Italian Bronx, which is very different.

1:19:40 > 1:19:44- Give us a go at your accent. - You've got to do an accent.- No.

1:19:44 > 1:19:47You'll have to come to the play to see it!

1:19:47 > 1:19:49How do you do it? I don't know, I can't do it, what's Bronx?

1:19:49 > 1:19:51- Bronx.- It is quite broad.

1:19:51 > 1:19:54Just think of a mobster, a mobster's wife.

1:19:54 > 1:19:56- That would be the best thing. - When does it start?

1:19:56 > 1:19:57So 29th of January, it's on,

1:19:57 > 1:20:00so we start rehearsals on the 2nd of January,

1:20:00 > 1:20:02which means no New Year's celebrations for me.

1:20:02 > 1:20:04For you, madam, no, madam.

1:20:04 > 1:20:05I won't quite be there.

1:20:05 > 1:20:09And, I mean, you started in theatre more, actually before...

1:20:09 > 1:20:11Absolutely, I did seven years' worth

1:20:11 > 1:20:13of theatre before Goodness Gracious Me.

1:20:13 > 1:20:15I trained - in fact, I trained with Mark Rylance for a bit,

1:20:15 > 1:20:17- who I think is...- Fancy. Amazing. - Oh, he's great.

1:20:17 > 1:20:19One of the best actors in the country.

1:20:19 > 1:20:22That's really fancy.

1:20:22 > 1:20:25Yeah, funny you say that, because, in our play, they do put on theatre,

1:20:25 > 1:20:27which is great fun.

1:20:27 > 1:20:30And is it lovely to go back to doing some theatre, then?

1:20:30 > 1:20:31It's great to go back to it.

1:20:31 > 1:20:34I've been in TV land for a very, very long time.

1:20:34 > 1:20:36Is that what you call it? TV land?

1:20:36 > 1:20:39TV land! It's kind of the same as they've got La La Land for films.

1:20:39 > 1:20:43I mean, TV land, so it will be nice to go back to my roots

1:20:43 > 1:20:46which is theatre and I'm so looking forward to that.

1:20:46 > 1:20:49I can't actually be talking to you and not talk to you a little

1:20:49 > 1:20:51bit more about Goodness Gracious Me.

1:20:51 > 1:20:55Because Goodness Gracious Me is one of my favourite comedies ever.

1:20:55 > 1:20:56- Really?- It made me laugh so much.

1:20:56 > 1:20:58- Ah.- Am I doing all right, here, by the way?

1:20:58 > 1:21:01- Sorry to interrupt. - You're doing all right, Just press that into the base.

1:21:01 > 1:21:03I'm getting sponge fingers into the base, it will be really good.

1:21:03 > 1:21:06- The colour of that is unbelievable! - It's wonderful, isn't it?

1:21:06 > 1:21:09- I love that.- That's the chocolate biscuits, obviously,

1:21:09 > 1:21:10other brands are available.

1:21:10 > 1:21:12Chocolate biscuits and butter, I mean,

1:21:12 > 1:21:15how can you go wrong with chocolate biscuits and butter?

1:21:15 > 1:21:17- You can't.- That's why it's heaven.

1:21:17 > 1:21:20So, Goodness Gracious Me, how long ago was Goodness Gracious Me?

1:21:20 > 1:21:23Oh, gosh. Going back about 18 years, maybe, 18, 19 years?

1:21:23 > 1:21:25But we did do a couple of specials a couple of years ago,

1:21:25 > 1:21:28and they are talking about bringing it back, so...

1:21:28 > 1:21:30- Oh, really?- That would be very exciting, yes.

1:21:30 > 1:21:33That would be amazing. Is that custard you've got for me?

1:21:33 > 1:21:34So my favourite sketch...

1:21:34 > 1:21:36So the first time I was on the motorway,

1:21:36 > 1:21:39and I heard the "Going for an English" sketch.

1:21:39 > 1:21:42Can you explain to us a little bit about what that was?

1:21:42 > 1:21:46The Going for an English sketch is based on the fact that,

1:21:46 > 1:21:49when white friends here go to an Indian restaurant,

1:21:49 > 1:21:52they have a lot of fun with, sort of,

1:21:52 > 1:21:53the Indian staff and the Indian food.

1:21:53 > 1:21:56So we decided to turn it on its head,

1:21:56 > 1:22:00and do a bunch of Indian people going to this restaurant in Delhi.

1:22:02 > 1:22:05And they just, basically, they don't quite know what to order,

1:22:05 > 1:22:07so they end up ordering the blandest thing on the menu.

1:22:07 > 1:22:11The blandest thing on the menu, I was on the motorway, with my friend,

1:22:11 > 1:22:13the first time I heard it.

1:22:13 > 1:22:16We had to pull over because we were laughing so much.

1:22:16 > 1:22:20It was just brilliant. What a wonderful thing to be part of.

1:22:20 > 1:22:21Did it feel like that when you were doing it?

1:22:21 > 1:22:23It did. Well, to be honest,

1:22:23 > 1:22:26I was happy if Indian people watched it and found it funny.

1:22:26 > 1:22:28The fact that the whole country embraced the show,

1:22:28 > 1:22:32and just embraced us, it took it to a different level.

1:22:32 > 1:22:35- It was absolutely amazing.- And we went straight from radio into TV.

1:22:35 > 1:22:39In fact, that was my first proper, proper, real TV job.

1:22:39 > 1:22:42- Right.- So, I was terrified. I had not done TV before.

1:22:42 > 1:22:44- Was that alarming?- Yeah. Hugely.

1:22:44 > 1:22:46So I would go in very, very early, and sit with the cameraman,

1:22:46 > 1:22:49and lighting and crew and learn about TV.

1:22:49 > 1:22:52And the other brilliant characters, of course, are the competitive mums.

1:22:52 > 1:22:54- Yes.- I mean, tell us a little bit about...

1:22:54 > 1:22:56Because, actually, it's quite a while ago now.

1:22:56 > 1:22:59So I'm sort of thinking, everybody knows Goodness Gracious Me,

1:22:59 > 1:23:02but there's probably a whole gap of people in the middle.

1:23:02 > 1:23:05You say that, but not, because,

1:23:05 > 1:23:08a lot of mums and dads have shown their kids the show.

1:23:08 > 1:23:12- Ah.- So in the school my kids go to, they all know the show.

1:23:12 > 1:23:14- Oh, fantastic.- Which is brilliant, but...

1:23:14 > 1:23:17Because of modern, modern technology, darling...

1:23:17 > 1:23:19- Yes.- So tell us a bit about competitive mums,

1:23:19 > 1:23:22- because I love those characters. - The competitive mums are great.

1:23:22 > 1:23:25In every culture, I mean, but, specifically in Indian culture.

1:23:25 > 1:23:28- They're always there. - Yeah. And their sons

1:23:28 > 1:23:29or their daughters are always the best.

1:23:29 > 1:23:32I have to say, when we filmed in India a few years ago,

1:23:32 > 1:23:34the mums were too much.

1:23:34 > 1:23:36- They were just in charge.- Really?

1:23:36 > 1:23:39Hilarious. I mean, it is a matriarchal culture,

1:23:39 > 1:23:40like here, actually.

1:23:40 > 1:23:44I think, that something that India and the UK have very much in common.

1:23:44 > 1:23:46You know, it is a matriarchal culture, and so,

1:23:46 > 1:23:48the women run everything behind the scenes.

1:23:48 > 1:23:52It's all down to them. And that's why we love them.

1:23:52 > 1:23:55Right, so, Rick, you are on that ganache.

1:23:55 > 1:23:58- Yeah, yeah, we've got...- Which will become chocolate truffles.

1:23:58 > 1:24:00So that'll be poured into this tray here.

1:24:00 > 1:24:02Into the tray, you'll pour that into a tray,

1:24:02 > 1:24:06- and we'll end up with something like this.- Oh, good. And then we start making some...

1:24:06 > 1:24:07Have you got a baller?

1:24:07 > 1:24:08Are you done with that?

1:24:08 > 1:24:12Should we get you ladies on a bit of truffle rolling?

1:24:12 > 1:24:16There's a lot to do in this recipe, but it's definitely worth it.

1:24:16 > 1:24:18Can you teach us how to truffle roll, Vivek?

1:24:18 > 1:24:22OK, so, in here, we've got chocolate, cream, sugar,

1:24:22 > 1:24:23butter and cocoa.

1:24:23 > 1:24:25And rum.

1:24:25 > 1:24:27Of course. The very special rum.

1:24:27 > 1:24:29And then we've got...

1:24:29 > 1:24:30We haven't got booze in the custard,

1:24:30 > 1:24:34but we've got booze in this part here, which is very important.

1:24:34 > 1:24:38- And we've got booze on the fingers as well.- Amazing.

1:24:38 > 1:24:41Rum is soaked into the fingers. But it balances really well.

1:24:41 > 1:24:43- It's not overly...- A little bit of coffee liqueur?

1:24:43 > 1:24:44A little bit of coffee liqueur.

1:24:44 > 1:24:46We've got espresso and we've got the rum

1:24:46 > 1:24:48soaked into those sponge fingers.

1:24:48 > 1:24:51You get it running right the way through.

1:24:51 > 1:24:54I'm going to bring this one over now as well.

1:24:54 > 1:24:57Are you going to start rolling some truffles over there, ladies?

1:24:57 > 1:25:01- Can I join them?- Why don't you do a little bit of truffle rolling?

1:25:01 > 1:25:04We have a little scoop. This is looking really great.

1:25:04 > 1:25:07- Do we do it in our fingers, our hands?- Do it with your hands.

1:25:07 > 1:25:09- And then you need to roll them. - Keep them as cold as possible.

1:25:09 > 1:25:11Don't let them get close to your palm.

1:25:11 > 1:25:13This is the kind of stuff you let the kids do.

1:25:13 > 1:25:17You know what I mean? So how long is the run of your play?

1:25:17 > 1:25:19It is only on until the 17th of February

1:25:19 > 1:25:21and it's already selling out.

1:25:21 > 1:25:23So please, please. It would be a great Christmas present

1:25:23 > 1:25:26if you have a bunch of girls, you want to go out and have a laugh.

1:25:26 > 1:25:29Don't be shy to bring the men as well. They'll enjoy it, too.

1:25:29 > 1:25:32There's one particular scene that's a little bit controversial.

1:25:32 > 1:25:34I don't know how they're going to stage it.

1:25:34 > 1:25:35An all-female cast?

1:25:35 > 1:25:38It's an all-female cast. It's five women called Betty.

1:25:38 > 1:25:41That's quite unusual, isn't it? To get an all-female cast?

1:25:41 > 1:25:45It is, but I think it's about time that women get to be at the forefront

1:25:45 > 1:25:47- of a few more things. What do you reckon?- Does it feel good?

1:25:47 > 1:25:49- Definitely.- Absolutely.

1:25:49 > 1:25:53Any more information about controversial nature of it?

1:25:53 > 1:25:55Again, you've got to go and see it.

1:25:55 > 1:25:57You see how I hook you in?

1:25:57 > 1:26:01OK, I'm going to get this... I'm going to leave this on that thing.

1:26:01 > 1:26:04- I don't want it to fall apart.- There is nothing more satisfying

1:26:04 > 1:26:05- than rolling a truffle, is there? - I know.

1:26:05 > 1:26:08- My truffles are a little bit bigger than anyone else's.- Funny, that!

1:26:08 > 1:26:11You know what, it's your food heaven and it's Christmas.

1:26:11 > 1:26:15Do whatever you like. I'm just going to really whizz ahead now.

1:26:17 > 1:26:19Isn't there a big urge to pop one in the mouth?

1:26:19 > 1:26:21There is! There is!

1:26:21 > 1:26:23Cocoa onto the top.

1:26:24 > 1:26:26- Look at that.- Wow.

1:26:26 > 1:26:30- Tiramisu cheesecake. - Tiramisu cheesecake.

1:26:30 > 1:26:32- Oh, my word.- It's making us happy already

1:26:32 > 1:26:34and we haven't even eaten any of it yet.

1:26:34 > 1:26:37I think we'll dress some of these truffles around the edge.

1:26:37 > 1:26:40Really? You mean the edge of my mouth?

1:26:41 > 1:26:46Let's just pull these around like this, make it beautiful.

1:26:46 > 1:26:50- Amazing.- Make it lovely. I think they've got enough.

1:26:50 > 1:26:52So, Nina, you've got Still Open All Hours.

1:26:52 > 1:26:53When is that on, Boxing Day?

1:26:53 > 1:26:56- That's on Boxing Day. - It's become a new tradition.

1:26:56 > 1:26:59- Yes, it has. It really has. - That's absolutely lovely.

1:26:59 > 1:27:00I hope everyone tunes in for that.

1:27:00 > 1:27:03It's a lovely thing to do on Boxing Day, actually,

1:27:03 > 1:27:05- to get together and watch that. - It's perfect, isn't it?

1:27:05 > 1:27:06It's a very special show.

1:27:06 > 1:27:09Are you going to take that off me? Thank you very much.

1:27:09 > 1:27:14Here we have your lovely heaven.

1:27:14 > 1:27:19Lucky you. Tiramisu cheesecake with rum-infused dark chocolate truffles.

1:27:19 > 1:27:21- Yes!- Delicious.

1:27:21 > 1:27:23Susie, what wine have you got for us?

1:27:23 > 1:27:26Well, I've kind of stuck with the Italian theme and the tiramisu,

1:27:26 > 1:27:31and I've gone for an Italian dessert wine, a Vin Santo from Tuscany.

1:27:31 > 1:27:34It's made from dried Trebbiano grapes.

1:27:34 > 1:27:38It's a really lovely sultana-ey, biscuity,

1:27:38 > 1:27:42it's the Santa Cristina Vin Santo, and it's from 2010.

1:27:42 > 1:27:45It's just beautiful. What's nice about it, actually, as well,

1:27:45 > 1:27:49you could have this at Christmas with your Christmas pudding,

1:27:49 > 1:27:51with your cheese, so it's very versatile.

1:27:51 > 1:27:54- It's a beautiful colour, Susie. - It's kind of fun, isn't it?

1:27:54 > 1:27:56I've got that right. Yes.

1:27:56 > 1:27:58Could you make it a bigger slice for me, please?

1:27:58 > 1:28:00I think you'll cope.

1:28:00 > 1:28:02Do we need a second or third plate?

1:28:02 > 1:28:05- Thank you.- Here you go, Nina, for you first, darling.

1:28:05 > 1:28:09- No, no. - Rick's already got a spoon.

1:28:09 > 1:28:12I've got some on my thumb.

1:28:12 > 1:28:14Absolutely delicious. Tell us what you think about that.

1:28:14 > 1:28:16What do you think about that?

1:28:17 > 1:28:21Delicious? Is that heaven, actual heaven?

1:28:21 > 1:28:24- Actual heaven.- 100%.

1:28:24 > 1:28:26There is a takeaway box, right?

1:28:26 > 1:28:29You might need a bigger, bigger than a normal box.

1:28:29 > 1:28:32- How about with the wine?- Stunning with the wine, well done.

1:28:32 > 1:28:33- Thank you.- Thank you so much, guys.

1:28:33 > 1:28:37Well, that is all from us today on a very Christmassy Saturday Kitchen.

1:28:37 > 1:28:41Thanks to all of our studio guests, Rick, Vivek, Susie and Nina.

1:28:41 > 1:28:44All the recipes from the show are on the website, of course

1:28:44 > 1:28:46bbc.co.uk/saturdaykitchen.

1:28:46 > 1:28:51Don't forget, Best Bites tomorrow with our Matt on BBC Two.

1:28:51 > 1:28:54Have a fabulous festive feast, whatever you decide to cook.

1:28:54 > 1:28:56From all of us here at Saturday Kitchen,

1:28:56 > 1:28:58have a very merry Christmas.

1:28:58 > 1:29:00Merry Christmas, everybody.

1:29:00 > 1:29:02Oh, look, it's snowing.