30/12/2017 Saturday Kitchen

Good morning. New Year's Eve is almost upon us, so let's get

the party started. I'm Matt Tebbutt and this is our special

New Year's edition of Saturday Kitchen.

Welcome to the show. Now, you can tell it's a special show

because I've ditched the denim, nearly,

and I've got a jacket on and a little pocket handkerchief.

And also looking fabulous in their glad rags are the fantastic chefs -

Anna Jones, champion of vegetarian cuisine,

and the legendary Raymond Blanc.

And in charge of the drinks trolley today is the brilliant Sandia Chang.

-Good morning, everyone.

-Good morning.

-Good morning.

-Good morning, my friend.

-You look very smart.

-For the occasion.

-Had to dress up for you. You look very smart.

I know, I know. Look at me.

Nice and tight.

Now, Anna, you're sort of queen of vegetarian food, aren't you?

-Thank you.

-A lot of people going vegetarian this time of year,

sort of lighter food. What have you got for us today?

I've got a delicious celebratory celeriac, sweet garlic pie.

-Nice.

-So, yeah, a real crowd pleaser.

Very nice. Look forward to that a bit later on.

Raymond. Culinary legend, I think that's fair to say.

All the ingredients you're using today

you've sourced from Le Manoir,

-is that right?

-Most of it, besides, of course, the steak.

-OK.

-What I try to do is to do a Maman Blanc dish.

My mum would cook the meat once a week.

We would have steak every Saturday

-with French fries or sauteed potatoes.

-Really?

And I really want to teach you to do a simple steak with the best jus

made with water.

-Really? Water?

-No stock, water and you'll see...

-Good. Look forward to that.

-..a three-star Michelin dish.

-At least.

-Look forward to that.

Sandia, Christmas, New Year, champagne expert,

it's kind of a gift for you, isn't it?

Yes, the perfect time of year for me.

-Yeah.

-We've got some great white

wine, red wine and, hopefully, definitely, champagne.

Champagne. I'm using a bit of champagne as well.

And we've got some delicious treats from the BBC food archives as well,

from Rick Stein, Nigel Slater, The Hairy Bikers and Nigella Lawson.

Now, our special guest today is a much-loved actor who has become a

household name with his roles in EastEnders and Gavin & Stacey.

He's since served time in The Hatton Garden Job and survived the I'm A

Celebrity jungle and can only be the brilliant Larry Lamb.

Larry, good to have you.

How are you?

You're a very keen cook, aren't you? LARRY CHUCKLES

-What are you laughing at?

-Listen to all that.

-My, my, my.

-That's good, though, isn't it?

It's good, though, isn't it? You said it beautifully.

Sounds a lot better than it really is.

But, yeah, yeah, I can cook, that's it.

I can cook. I'm a cook, not a chef.

-Right.

-And I'm a very good assistant is what it is.

I know how to do everything, chop everything up, get everything ready,

prepare it all and put it right there for the master or mistress.

You spend quite a lot of time in France.

-Yeah, I do.

-So, do you do a lot of French cooking?

No, I don't do a lot of French cooking.

I tend to do the same things wherever I am.

My partner is a French woman and so when it comes to the French touch,

-that's... You know, that's what she does.

-Right.

-That's it.

-OK.

I've got my sort of old standard group of favourites, shall we say,

and I perform them wherever I am.

Now, listen, food heaven and food hell, later on in the day.

-Yeah.

-What's your idea of food heaven?

There's so many of them.

I suppose, really, something...

A thing that we used to have as a treat for a Sunday morning breakfast

was scallops, seared scallops, with bacon.

Right. Nice.

If it's not... If it's not breakfast time,

sometimes done with a bit of cabbage,

a few little herbs and things.

-Yeah.

-Yeah, but definitely seared

scallops with some quite well cooked,

but not too well cooked, bacon.

Now, what about hell?

-Hell?

-This is a peculiar one.

-This is a peculiar one,

but there's two things that I really don't like and one is the texture

-of tongue.

-Yeah.

And the other is...

-turbot.

-Yeah.

See, I thought that was...

-That was quite unusual.

-The funny thing about the texture of

turbot and there's certainly a thing about the texture of tongue...

I think you might be shouted down here.

-I think...

-Not by me.

..amazing.

A man who has lived by the sea and not loved turbot,

because turbot is one of the most noble fish...

-Yeah.

-..that you can possibly have.

-Yeah, yeah.

-It's a noble fish.

Especially line caught, a big, fat turbot, thick fillet.

-Oh, give it to me, I'll cook it for you next time.

-Yeah?

Well, you know, if you can swing me to it, that's great.

OK, so, look, we've got your heaven and hells.

-Yeah.

-So, if it's going to be food heaven,

I'm going to do scallops and bacon.

-I'm loving it.

-Scallops, bacon and cabbage.

-I'm loving it. And cabbage?

And cabbage, because you like cabbage.

A little bit of tarragon in there.

Yeah, but fresh... Fresh, like spring cabbage?

It will be savoy cabbage.

-Will it?

-Yeah.

-That's all right. A bit of green left in it?

-Yeah.

-Very good.

-Is that all right?

-I'm loving it. Yeah.

-Excellent!

So, I'm going to saute scallops and finish them with lemon juice,

thyme and serve them with some

softened fennel, some carrot, celeriac,

pancetta and the cabbage.

I'm going to pour over tarragon and bacon-infused stock,

and finish with little, sort of, crunchy bacon shards.

But obviously, if Larry's going to get hell,

it's going to be roasted turbot with calf's tongue and a grain mustard

sauce, because you don't like creamy sauces either, do you?

-No, I don't like creamy sauces.

-Right. So, I'm going to saute

the tongue with the turbot and then I'm going to

serve them with a sauce of shallots and garlic and white wine vinegar,

cream, mustard and finished with some chives.

But as we're not live today, what Larry gets is down to fate.

Stay tuned to find out how a little later on.

Right, let's get on with the cooking then. Anna, how can I help?

Well, we're going to start off with a bit of pastry,

so we're doing this delicious celeriac pie.

-Right.

-We've got some pastry already made, so, actually, it's over there.

You could start rolling that out for me, if you don't mind?

So, the pastry's really, really simple.

It's just some spelt flour, some butter, a bit of cheese,

some lemon zest and some herbs.

You can actually just use

shop-bought pastry at home, if you wanted to.

-Yeah.

-And a good trick, if you want to kind of amp up your shop-bought

pastry, is you can grate the lemon zest and chopped herbs all over the

-board.

-OK.

-And then as you roll it out,

it kind of mixes in and just makes it a bit more special, so...

Now, you're using spelt flour here, right?

Yeah. Yeah, yeah, yeah.

Why are you using that? Is it for health reasons?

Not necessarily for health reasons.

I just think it's got a really nice kind of nutty flavour

and, yeah, I just...

I just like it. I use normal flour as well.

But I do think that some people kind of, you know,

react a bit better to it as well.

-Yeah.

-So, in here, I've got some garlic cloves.

It actually looks like a lot of garlic cloves

and it is quite a lot of garlic cloves,

but they've been blanched in some hot water for two to three minutes,

so it just takes the sting out of their tail.

I'm going to pop a bit of honey in here, a little bit of balsamic

and a splash of water.

-OK.

-And then they are just going to...

..just cook down there, get really

lovely and caramelly and they're going to punctuate the pie.

Some really nice hits of flavour, but not that really strong,

sometimes slightly acrid garlic flavour you get.

Sure. You describe yourself as kind of gently vegetarian.

Gently vegetarian. Yeah, I guess that's a good way of describing it.

I am totally vegetarian,

but I guess I'm just not on my soapbox about it.

-Right.

-I love food, I love the joy of food,

I love the joy of eating and I think the moment you kind of

create kind of negatives or noes around eating,

that's the moment that you turn people off.

So I love vegetarian food and I just try and cook the most delicious,

joyful vegetarian food I can and hope that's what helps change.

You grew up in California, didn't you?

I spent a bit of time in California growing up, yeah.

And then, yeah, California and London,

so a pretty good combination.

Is that where the sort of healthy eating side of things came from?

I guess the roots of that are there.

I've always sort of grown up with quite healthy food around.

And, yeah, I guess that's where kind of the root of it came from.

And also just working in food.

I think the reason I became vegetarian, I was working as a chef,

cooking and eating a lot and just felt a bit jaded,

my body didn't feel that great,

and I just decided to give up meat and fish

as an experiment for six weeks and kind of haven't looked back, really.

The last time you were on this show, you were on with your old boss Jamie

-Oliver.

-Yeah.

-And he was saying there was a time when you used to

work with him that you did really enjoy eating meat,

so it was quite a big departure.

It was, yeah, and definitely I've worked in butchers'...

-That looks amazing.

-Thank you.

If you could grate that bit of celeriac for me, that

would be fantastic. That's going to go on the top of the pie.

Yeah, it was a bit of a departure.

I worked in a butcher's, I ate meat.

You worked in a butcher's?

Well, as part of my chef's training I worked in a butcher's, so they

would bring whole lambs in and we were cutting them up.

It has been a really, really

exciting journey and I find cooking in this way

actually more exciting than I did when I ate meat and fish.

I've just got some celeriac in here, Matt.

It's been blanched for about seven minutes.

I've got some grain mustard,

a good bit of creme fraiche.

I'm going to throw some lovely sharp grated Cheddar in there.

And this is going to be the filling of our pie.

We're going to have a little bit of Worcester sauce.

This is a vegetarian one because

some Worcester sauces have anchovies in.

You can obviously just use

a normal one if you're not worried about that.

You've written a couple of books.

Your latest, The Modern Cook's Year.

Yes. Yeah, yeah, yeah.

That came out a little while ago.

It is kind of my exploration of the seasons, really,

like a year in my kitchen.

So as well as going through

the seasonal ingredients that are around,

it's also all about kind of,

as I said, mood, things that change,

the things I crave at different times of the year.

Thank you. Those look great. You can turn those off now.

So, yeah, it's a whopper.

Over 250 recipes.

It is a beautiful book.

-Thank you.

-I tell you what it reminds me of,

one of those beautiful Nigel Slater ones.

Thank you. Well, he's a big hero, so that is a huge compliment.

In my old life, when I worked for Jamie Oliver,

it was as a food stylist,

so that whole kind of visual side of the book.

That is a huge thing in cookery books.

Yeah, it is and I think people, as much as they read the recipes,

they want to look at the pictures

and I think that's what people respond

really well to. So just a couple of eggs going in here just to bind it

-all.

-There was a lovely little quote from you saying that it's the sort

of book that you'll get halfway through and then you realise it's

-actually vegetarian.

-Yeah, that's what I hope.

That's my hope because I think that no-one wants to be preached to,

especially not about food.

And that was my wish and lots of people have actually responded to

that and said, "Oh, I didn't realise it was vegetarian."

So, it's just about good, joyful, delicious food.

All for that.

So, that is our garlic cloves. They've sweetened up a bit,

they've got those lovely herbs and a bit of honey there and that's

going through the celeriac.

OK, so there's a lot of texture to that.

Yeah, a lot of textures

and I think celeriac...

Thank you so much. Then that's finished.

So, I think celeriac is one of those things that's a really underrated

vegetable. It isn't going to win any beauty contest, is it?

It's quite ugly, isn't it?

And people don't know what to do with it, but I think especially when

you're talking about vegetarian cooking,

it's brilliant because it's hearty.

It's kind of got a really, really lovely texture and it's got quite an

interesting kind of depth of flavour as well,

so I use it loads and loads in my cooking.

And here we are kind of getting a two-for-one out of the celeriac,

really, because we're using the blanched celeriac as the base

of the pie and then we're doing this lovely celeriac,

sort of grated celeriac here,

and that's going to form a really nice rosti topping.

We just tossed it in a little bit of oil, some salt and pepper and that's

going to crisp up on the top, so

-you're getting two textures out of your vegetables.

-Sure.

And that's kind of, you know, when we were talking about different

ways of building and layering flavour and texture,

that's kind of how I think about using vegetables.

And do you enjoy the process of cooking, styling for other people,

-or do you prefer to do it for yourself?

-No, I love doing it.

I love cooking and I love eating and I love learning, actually, so it's

been a really brilliant

opportunity for me, styling other people's books, to learn about their

style of cooking and what they do.

I was lucky enough to work with the late, great Carluccio on some of his

books and the stuff I learnt about pasta and how to roll things and

watched him teach me how to make agnolotti and you can't buy those

experiences, so that's what keeps me interested and keeps me learning.

So, we are ready.

We're going to leave a little

overlap and we're going to cut it off when it comes out.

That goes in for an hour at about 180.

OK.

OK, here we go.

We've got a lovely one here.

And this is a brilliant pie because it feels generous.

It feels like the centre of the table.

Even if you've got people who are meat eaters...

It is very good-looking.

..or aren't used to eating

vegetarian food, then no-one is going

to be disappointed.

And it smells nutty, doesn't it?

It smells nutty and toasty, exactly. That's the pastry.

It's a real centrepiece.

Right, remind us what that's called.

-So, that's my sweet garlic and celeriac pie.

-Delicious.

OK. Cor, it's heavy, ain't it?

Yeah, it's quite a heavy one.

That's quite a nice plate, that. Right, are we serving it up?

-It smells great.

-Oh, good.

It looks wholesome and very, very beautiful and technically perfect.

Technically perfect?!

I mean, I'll take that. Amazing!

I love the idea to have used spelt flour.

She could have used chestnut flour or many other flours which are

delicious as well and have got a very good texture.

I think that's a brilliant, brilliant idea.

Absolutely delicious.

Beautifully done. It's a thin-crust, beautiful textures.

Great garlic flavour.

I'm feeling quite pleased with myself at the moment.

I was a bit nervous about Raymond trying my food.

I am the kindest guest you can possibly have.

-Sandia, what are we drinking?

-Yeah, let's get some wine in the glasses.

I've picked a lovely Chilean Chardonnay to go with your tart.

I needed something quite rich,

but still refreshing,

so we have a Chilean Chardonnay from Head Honcho.

-Good label.

-Yeah, lovely, right? Very fitting for today.

-Yeah.

-There is a lovely sort of touch of brioche in there for the

-nice crustiness of your pie.

-Delicious.

Lots of lemon zest in there as well because I feel like the pie,

although it's all vegetarian, it's quite rich in flavour.

So it needs a little bit of...

zestiness.

I wouldn't have thought a vegetarian dish could be that rich.

It's quite hearty, actually.

This is one I serve when people

are a bit sceptical about vegetarian food.

There's lots of herbaceousness in there. I get the rosemary

and the sage in there. It's only £5.50 from Morrisons.

-Really?

-It goes perfectly.

-It is quite big, isn't it?

Yeah. A little bit of French oak to get that nice creamy palate.

-How is it?

-It smells absolutely lovely.

-A super flavour.

-I could definitely have a few glasses of that.

-Cheers.

-That was amazing.

-Thank you so much.

-That is stunning.

-My pleasure.

Right, now it's time to join Rick Stein and he's having a fine old

time wassailing in Cornwall. Take a look.

Hard to believe it, I know,

but it really does snow sometimes in Cornwall, and as luck would have it,

it arrived right on cue to add an even more festive touch

to the annual wassailing ceremony at Cotehele,

something celebrated with HUGE enthusiasm by all concerned.

And even the apples apparently love it.

Green man, would you tell us about wassailing?

Well, wassailing comes from Saxon times, I believe.

It actually is just celebrating the earth

and celebrating the fact that these trees bring forth fruit every year,

time after time, and paying them back a little.

This gentleman, in a moment, will put some juice back into the earth,

which symbolises the full cycle of nature.

That's what we're here to celebrate. Yes.

It is customary at this time of the year to stand on the ancient land

and celebrate the earth's cycles.

The renewal of life

and the hopes for a good harvest of food and other produce in the next

growing season.

We wish you all a happy New Year and a wonderful wassail!

CHEERING

Old apple tree, we wassail thee, and hope thou will bear.

-ALL:

-Old apple tree, we wassail you! Hope thou will bear!

-Hats full!

-ALL:

-Caps full!

-Threescore sacks full.

-ALL:

-Threescore sacks full.

Holler, good folk, holler!

CHEERING

And a good splash of this year's cider makes sure we get gallons of

the stuff to drink next year.

Well, this programme's called A Cornish Christmas.

How much more Christmas can it get than this?

It's snowing. There is a God.

I mean, this is so wonderfully atmospheric.

I just love that horse. I mean, that...

That, in itself, is enough for me.

It's just that sense of medieval life and this beautiful house

and blessing of the apples.

I mean, that's what Christmas is, really.

It's a time to cheer yourself up, the dead heart of the season,

and think about the new season to come.

One of the great things about cold,

snowy mornings at Christmas time is the recovery period which,

at this time of year, should mean a good,

hot punch to get the heart started again

and the gastric juices flowing.

This is a good one. It's called Smoking Bishop.

Citrus fruit studded with cloves

and gently roasted until they're softened.

A good sprinkling of sugar

and lashings of wine and port,

with a stick of cinnamon, all left to steep for a while.

Then squash the fruit to get all the juices out, strain it,

warm it, and serve it.

I was introduced to this drink by Xenia Irwin.

She's a master of wine with a speciality for rustic drinks that go

back in time in Devon and Cornwall.

-So, what's this called?

-This is a Smoking Bishop.

It's a recipe that I found in Charles Dickens' A Christmas Carol.

-Oh, good.

-A traditional Cornish recipe.

Well, not necessarily Cornish. But it's a very traditional recipe.

It's an old-fashioned punch.

It's quite weird, quite interesting.

Very grapefruity.

I rather like it. It's a little sweet.

SHE SLURPS

You're applying your wine taster's skills there, I note.

You've got to slurp. You've got to slurp.

You've got to get the air in to get the flavours out.

It's quite bitter. Certainly

the grapefruit comes through very strongly.

I think possibly I under-spiced it.

Maybe a bit more cloves to make it more traditional.

It smells of cloves, doesn't it? Sniffing and drinking this,

I'm thinking Dickens, I'm thinking Victorian,

thinking rosy-cheeked people, probably through too much punch.

-Probably.

-By the coal fire.

I'm thinking of putting a boot up

by the fire and calling for one of those

long clay pipes and maybe bring on the serving wenches.

Xenia is a girl who knows her drinks

and her next suggestion was a sort of Cornish Kir Royale,

made with sloe gin and the local sparkling wine.

My own sloe gin. Made by my own fair hands.

What, from hedgerows in Cornwall?

Local hedgerows. Local hedgerows.

A lot of sugar, a lot of gin.

Picked the berries, froze them, beat them up with a rolling pin,

put them in a large one gallon container with a lot of sugar,

a lot of gin and a vanilla pod.

And then put them in the boot of the car, to roll around in the dark,

to really macerate.

Everyone says you should shake it every day.

Much easier to just stick it in the

boot of the car and leave it for a month. Let's have a taste.

That is very good.

I mean, I must say, I thought it was going to be a lot sweeter.

But actually it's quite austere, but in a very...

It's quite a stringent.

It's quite lean and racy and dry.

Lean and racy, yes.

-It's quite elegant.

-It's got that sort of plummy,

plum stone taste as well.

-It has.

-It's a great fruit, sloe, isn't it?

It's also surprisingly alcoholic.

-Oh, not again, Xenia!

-I'm really sorry about this.

Where's the spittoon?

-That's why it's called a heart starter.

-We need a spittoon.

You know, it's Christmas.

-We're not doing spittoons today.

-Fair enough.

And, of course, the wine is Cornish too?

The wine's Cornish. And what the English should be doing is making

sparkling wine. We've got the right climate,

we've got the right soil and we're really, really,

really good at making sparkling wine.

I think we can beat the champenoise at their own game.

And what I like about Cornish

sparkling wine is it's got that real cool

freshness that comes from wet hedgerows full of elderflower.

You're poetic. I like this, I like this.

It comes naturally, darling.

Put Dame Edna away.

THEY LAUGH

Thanks for that, Rick. Now, we saw him dipping into some festive

fruity booze there. So, in honour of the fact that we have Raymond Blanc

in the studio today, I'm going to make his little medley of fruits

with raspberries and champagne. Raymond, this is from a book.

When I was a student and I'd just got into food,

my mates in the house bought me this fantastic Raymond Blanc Mange book.

And when we had posh dinner parties, I used to cook this here.

And it was brilliant. It was quite expensive to do as a student,

because obviously you had to go out and buy champagne.

But it was fail-safe.

I've loved doing it ever since, really.

Here it is. There's the recipe.

That's what it looks like.

So, it's just...

Here, I'll show you.

It's quite a summery dish, this.

It's kind of... It's in there somewhere.

It is more summer than for winter.

Raspberry puree with lots of summer fruits,

and then you pour the champagne over it.

-It's just delicious.

-It's a festive dish.

So, I've changed the fruits a little.

You're a very expensive man, you know?

You've got very expensive tastes.

My wife would agree with you.

Absolutely. Jacket and all and the pocket...

When I first made this, it was for my now sister-in-law.

She had a little dinner party. She said, "What shall I do?"

I said, "I've just got a new cookbook.

"I'll come and make this thing," and I did.

She had to go out and buy all the ingredients,

and I got all the applause.

It was fantastic. That's kind of how I've been living my life ever since.

We're not going to applaud before.

-We'll only applaud after, OK?

-You haven't tried it yet.

See how you do, right?

OK. Let's make the puree. Very simple.

It's one of those fantastic dishes,

if you've got lots of fruit knocking around,

if you happen to have a bottle of

fizz as well, it really is a very simple,

no fuss dish. You make a puree here.

I've got some raspberries, which I know are not seasonal.

Raspberries, a little bit of sugar, a little bit of lemon.

I'm going to make a puree out of that and then very simply pile all

the other ingredients, all in their raw form, up on top.

And then, at the table, you pour over the champagne.

How much more simple as that?

I'm going to serve it with a little spice biscuit as well.

Right. So, let's blitz that up.

Now, Larry, let's talk about your Veterans Work campaign.

How did you get involved in this? What is it?

The thing is, it's funny, I was talking on the radio about the

problem of looking after kids who've gone off the rails

and about centres where they do that.

And all of a sudden, a caller came on the line who was ex-military.

He said, "I can't really understand why the call doesn't go out to

"ex-military people who are trained to do exactly that,

"to help people who have gone off the rails."

Very often what happens is, you come to the end of your career,

having had a very active, very busy, very fulfilled life,

and out you go into the regular world, as it were,

and a lot of people get stymied in terms of what they're going to do

from that point on. And so, this whole project, Veterans Work,

is about trying to encourage

employers to draw on that extraordinary body of talent.

And whenever they're recruiting, to open the door a little bit

wider and make sure that they encourage the people that organise

their recruiting to look into the

possibility of employing ex-military people.

It's not just bloke soldiers, it's women soldiers as well, you know?

-Yeah.

-Women, air force people, I mean,

there's a huge turnover in the military.

You serve a certain number of years and then you're out into the

-community.

-And then you're looking for work.

I would imagine it's a very different place to be,

if you're kind of rigid and you have this structure to your life.

-Yeah.

-Very disciplined and then

suddenly you're in the outside world

and it might be a little bit kind of daunting.

Absolutely. But the point is, basically,

the military are trained to deal

with just about anything that crops up.

That is a huge,

huge advantage for anybody that's

-really looking to build a team in their business.

-Yeah.

It's just a case of it not always being obvious.

So, I got involved because they were doing a series of ads to try to

encourage employers to do just that.

Just to open the door and look a bit wide and say, "Right,

"let's get some ex-military people in."

They know how to work with a team within a team.

They know how to lead teams.

Yeah, that's it. That's how I got involved.

And there's lots of guys like you getting involved, isn't there?

-Famous faces.

-I mean, there was a whole series of us,

series of ads that they did,

you know, a group of people, well-known faces.

Just because it's that sense of...

helping people who basically help us, you know. It's what they do.

They serve us.

To me, what you want to do is you want to try and repay them.

You don't want people with all that talent...

-Going to waste.

-..all that money and all that time has been lavished on

them to train them, sitting around not really being used properly.

So, where can you find it? There's videos online, isn't there?

The videos are produced by The Drive Project and you can go online,

you can find out all about it and see the videos.

OK. Very worthwhile cause.

Yeah, absolutely.

Let's talk a little bit about your background, your acting.

You didn't start life as an actor.

I certainly didn't start life as an actor.

My God, I can't imagine...

My life was pretty wild and woolly.

The last thing on Earth I would've ever dreamt about was being an

actor. I probably wouldn't have

really known what an actor was, you know?

I can remember watching with my old nan, watching television programmes

and her favourite was a hospital drama called Emergency - Ward 10.

This was back in the '50s.

She used to let me stay up and watch Emergency - Ward 10.

Of course, the big hero, the golden boy, was the great big surgeon.

So, I didn't think that maybe this was an actor playing a surgeon.

I thought, "God, this is the guy that gets all the lovely nurses

-"and everybody loves him."

-Is that what drove you to be an actor?

No, it wasn't.

-Getting chicks?

-It wasn't.

I wanted to be the doctor, right?

Then I talked all the teachers at my school into letting me study

sciences, and that was a complete waste of time because I didn't

understand anything about science.

And in the end, I went off into the

world and got a chance to get involved

with amateur theatre and, quite by accident, became an actor.

Right. You walked off the street, you were in Canada,

-you were 27...

-Well, walked off the street, yes, I did.

I was in Canada and

I'd been thinking about going and doing this audition because I was

ready to make a change in my life.

I knew they were running auditions at this theatre.

I thought, "They're doing auditions right there, in that theatre,

"right now." I ran down the road, where I knew there was a phone box.

I phoned the theatre and said, "Look,

"I've been toying with the idea of coming for an audition,

"but in the end, I chickened out."

She said, "You're in luck, because someone's just bailed out.

"If you can get here in about three minutes, you've got it."

-And that was it.

-Oh, really?

-Bang.

-So, that's...

That's it. But I was already an amateur actor, you know?

I'd done a fair amount of amateur acting.

So it was something that was definitely on the cards.

Right. OK.

So, I'm nearly here with this - this is how easy it is.

These little biscuits, very simple.

Butter and sugar and you blend that,

you add a couple of eggs in with the flour and then I've got some spices,

some cinnamon, some allspice and a pinch of nutmeg.

And then right at the end, a little bit of citrus sugar.

So, that's just grated orange,

grated lime and a little bit of caster sugar.

The recipe is obviously all online.

So look, so here we go.

And this is where it gets clever, so there's your little...

Do you want me to open the champagne for you?

Go on, crack that open and we can all have a glass.

Right, a few little mints.

Voila, Monsieur.

OK. So then you take this to the table and it looks beautiful.

And the acidity, the dryness,

will foam up with acidity and sweetness of the raspberry.

The champagne and the acidity from that.

It creates a balance of acidity, sweet,

and it creates a drama with a festive side.

-Yeah.

-That beautiful foam.

I think if you go to the table,

if pour it around, it looks quite decadent.

-Fabulous.

-Is that all right?

-Fabulous.

-Good.

-Fabulous.

-You should thank Raymond cos it's his recipe.

-Can we share?

Oh, you're more than welcome.

Come and try it, then you can tell me how I did it wrong.

So, what will I be making for Larry at the end of the show?

Will it be his food heaven,

which will be scallops with bacon, pancetta,

cabbage and tarragon?

So I'm going to saute the scallops and then finish with lemon juice and

thyme and then serve with softened

fennel, carrots, celeriac, pancetta and cabbage.

And then I'm going to pour over a tarragon and bacon-infused stock and

finish with crunchy bacon shards.

But if Larry gets hell,

I'm going to be making roast turbot with calf's tongue and grain mustard

sauce. I'm going to saute the tongue with the turbot and a sauce

of shallots and garlic and white

wine vinegar, cream, mustard and chives.

And as we're not live today, there's no online vote,

but you can find out what he gets

and how he gets it later on in the show.

-How is everything?

-I think I've been a very good mentor.

Oh, really? Excellent. Excellent.

-Bless you.

-You're very brave, cooking for the big man!

-Brave slash stupid. Thank you very much.

-Very light, very fresh.

Now Nigel Slater shows us how to make a lovely warming dish

of mulled lamb. Take a look.

Back in the last minute hustle and bustle,

I always like to make sure I have a few wintry dishes full of warming

spices that will quietly cook themselves

while I get on with the rest of my day.

And, inspired by the spicy

mulled wine in this slow-cooked lamb recipe,

cinnamon is going to be my shining star.

Added to some cardamom and cumin,

a trickle of oil mixed in will form a paste

that will pack a punch with flavour.

And then to go into that I've got some lamb.

I'm actually using a neck fillet here.

It comes with a nice little bit of fat on it,

which is exactly what we want for slow cooking.

Now, this goes into the spice paste.

I'm just going to mix that up,

so that each piece of lamb is coated.

It's important not to let the spices burn.

So, when a nice little brown crust has appeared on the underside of the

lamb, then turn it over and just brown the other side.

Whilst they're browning, I'm going to get on with the rest of it.

What I've got is these lovely little shallots.

Once the meat is nicely browned,

remove it from the heat and pop in the little onions whole.

They'll soak up all of the meaty flavour.

And as soon as they're a little bit golden here and there,

you put the meat back.

And any juices that have come out of it too.

I want quite a thick and rich sauce for this dish.

So, just before I add the final ingredients,

a little bit of flour will help things along.

Not much. A tablespoon is fine.

Now, the spices that I've used in my stew are exactly the same spices

that I would use in mulled wine.

And what I'm going to put in is actually some port.

It's just that bit more festive.

And also some stock.

I'm using lamb stock, but beef stock will work just as well.

Bring that to the boil.

And I'm going to add some prunes.

They will enrich this sauce so beautifully

and they will work very nicely with the spices.

Now, that also needs some black pepper.

I'm going to add salt later.

And there is one last thing.

Some more of that cinnamon.

Just a stick.

And then that goes into a really low oven for a good couple of hours.

Look at that shine.

That's from the prunes.

All it needs is just a little zip and a little zing

from something very fresh -

a few pomegranate seeds.

Break those over the top.

So when you eat the sweet and spicy lamb,

every now and again you get a little mouthful

of wonderful, sour pomegranate.

A few sprigs of fresh mint will deliver a final cool hit to

complete this wonderfully flavoursome dish.

And there we are - mulled lamb.

And of all the things I do with cinnamon,

I think this is my favourite.

This is such a pleasing offering for a cold, crisp winter's day.

Thanks for that, Nigel. The perfect hearty dish for this time of year.

Right, still to come....

..Nigella Lawson shows us how to make brilliant use of

leftover festive breads and cakes, with her panettone stuffing squares.

She blitzes pancetta with shallots and celery, apple and sage, fries it

in garlic, and then adds chestnuts, lemon and leftover panettone,

before baking it and cutting it up into squares.

A brilliant party piece.

Now, as it's nearly New Year's Eve,

we set our chefs a special cocktail challenge, so I can't wait to see

their cocktail-making skills, and anyway, we needed to use up a whole

load of booze left over from the Saturday Kitchen Christmas party.

Good skills, Raymond. Look at that.

-Good job I'm used to it, yes...

-Professional.

The waistcoat and the whole...

And don't worry, we've still got

some puns this week inspired by cocktails, so here we go.

This is a good OLD-FASHIONED contest...

GROANING ..that really packs a PUNCH.

It is such a special occasion, I nearly wore MAI TAI.

Oh...

The chefs might feel shaken, but not stirred...

-Oh...

-..so please don't BOO-ZE the loser.

GROANING

Or they might SINGAPORE SLING their hook.

I reckon whoever wrote those

probably had a few themselves, to be honest.

Will Larry get his food heaven - scallops?

Or his food hell - turbot? Find out later in the show.

Right, let's get on with the cooking.

Now, this is a real treat.

Raymond, lovely to have you here.

Now, what are we cooking?

So, we're going to cook this wonderful steak,

which is a 31-year-old...

-Not 31 years.

-31 years old?!

-31 days...

-Right!

-..age. OK?

It's going to be like butter. From Devonshire. OK?

-Very British, grass-fed, not grain, which is very, very important.

-Sure.

OK. And this dish has got a history in so much that my mum

-would cook...would cook a steak once a week, only once a week.

-OK.

And this is a real, sort of, nostalgic dish for you?

-Very much so, yes.

-Yes.

We'll just finish it off, just clean up a little bit of the fat.

Voila.

But, look, let me show you something.

Press your finger on here.

That's what you're telling me - that give, that soft...

-Absolutely.

-It's butter-like.

-Totally butter-like.

-Of course, when you hang the meat, it means 20% less water.

-Sure.

Which evaporates, which is why it's so more costly,

-but that's why you get all the tenderness in. OK?

-OK.

-That's the goose fat - that's for sauteing my potatoes.

-Uh-huh.

-OK. And goose fat, the goose fat is a good fat...

-Yeah.

-..because it's a mono-unsaturated fat.

-Mmm.

Not healthy, but far less cholesterol, far less...

-And loads of flavour?

-Absolutely, and wonderful flavour.

And you, you're very much into the science side

of cooking as well, aren't you?

-A lot of your books have a little...

-Science is understanding.

So, a little bit of seasoning. Break...

-You use your hand as a mill pepper.

-Mm-hmm.

-OK.

Grind it up a little bit. Tres bien.

Not too much, not very much.

That steak has wonderful flavour. A little bit of black pepper.

-That isn't a lot of salt.

-No, tiny amount, tiny amount.

-Yeah, OK.

All those years that you've been at Le Manoir, has the style changed?

Is it much more, kind of, is it much lighter in style now?

Everything has changed.

First, there was a bit of British evolution -

not a French evolution.

-Can you cut a few of my mushrooms?

-Of course.

Home-grown shiitake, OK? In...

And just tell us, what is this?

-This is yours?

-This a mycelium,

OK, on which the shiitake are growing.

-Soft!

-We grow it ourselves at Le Manoir.

-OK.

It's beautiful, magical and so beautiful.

-We grow about 40kg a week.

-40 a week?!

For the kitchen, and about ten kilograms of King Oyster mushrooms.

-Really?

-And we have, here, our own Oyster mushroom here.

-Wow.

OK, so we're going to do a fricassee of wild mushrooms.

So, I could've got them in the wood because now is the perfect season.

So, is this a year-round thing?

Can you control the climate that this is in

so you've always got these mushrooms?

Er, no, it's got to be done under controlled temperature.

You need to have the moisture, the heat,

then you shock the mycelium with cold,

-and that's why you have the growth.

-OK.

Remember, most mushrooms grow around September-October.

Voila, tres bien...

And just very, very lightly dipping them in water.

-Tres bien. I will saute in a moment.

-Mm-hmm.

-So, I blanch them first. Voila.

-Right.

-Let the steam get out.

And do you do a lot of cooking at home yourself, just for you?

Actually I've got my beautiful...

..my beautiful companion who cooks for me.

When you're cooking...?

Now, I'm going to saute my potatoes first -

-that's what takes the longest.

-Mm-hmm.

And you think duck fat or goose fat is the best thing to use...?

Best flavour. So, our mushrooms, you're going to wash them.

Can you quarter them, please, as well?

So, now we're going to...

All that you need for your mushrooms is that much butter.

-OK.

-OK.

-So, you're doing all this before you actually put the steak on.

-Yeah.

-Now I'm going to put the steak on.

-OK.

It's a bit on the hot side.

Tres bien... Calm down here.

That with a bit more height.

Tres bien. Now I'm going to add my steak here.

-Nice noise, not too strong, there's no smoke whatsoever.

-Yeah.

OK, just cook it very, very nicely.

It's a beautiful sizzling here.

I love that sound. OK, that's perfect.

It's a very, sort of, simple, straightforward dish.

-Yeah.

-I mean...

-Shallots here.

I'm intrigued by the science behind it.

Is that something you taught yourself?

All the time. I was the first chef to be involved in...

Voila, chanterelle and girolle.

-The first chef to get involved in molecular gastronomy.

-Yeah?

A bit of salt, a little salt again.

A bit of pepper. Voila.

I will turn that one off.

-So, my girolle are nearly ready.

-OK. Do you want these...?

And look, I'm going to add... Yes, those as well.

-How do you want these, chef?

-Just quartered.

-Quartered?

Absolutement, yeah. Tres bien. Going to do the parsley.

Let's talk about Brasserie Blanc - 21 years old now.

Yes, I know, it's wonderful. I'm very proud because it,

effectively, it's really a wonderful...

Brasserie is about a place of...

-..affordable first...

-Yeah.

-..all home-made food,

-Free-range.

-Mm-hmm.

-OK.

So, quite rough - don't try to do it fine.

But I will add that to my mushrooms.

OK, I've got your garlic here. What about that?

The garlic, a little bit here. Tres bien. Merci.

-And that at the last moment with the black trompettes.

-OK.

It's called a persillade - typical shallots, garlic, parsley...

I love persillade. It adds so much flavour.

-So traditional French.

-Yeah.

Well, that's that finished now.

What I'm going to do now - my trompettes de la mort.

Black trompettes.

Voila.

OK, a bit of lemon juice on here.

And that's ready.

We've got a lovely fricassee here.

-You can pick them up in the wood as well.

-Mm-hmm.

-OK.

That's a great day out. That's nearly ready.

Voila, my saute as well here.

Come on, baby, a bit faster.

-Do you still love cooking like this?

-I love cooking. I love...

But it's not just cooking - I love food, I love people,

I love creating a whole environment around it.

-I love to work with the gardens.

-Yeah.

-We have 12 gardens.

Yes, and now you've got a...

Haven't you set up a school...?

We are the first gardening school in the world,

in any restaurant or hotel, the first gardening school.

So how does a gardening school tie in

with the kitchen and the restaurant?

Wonderful. My garden is the heart of my cooking.

-My garden is effectively the inspiration for my cooking.

-Mm-hmm.

All my cooking draws all of its value from organic values,

from the nobility, the purity of a very specific variety.

When we grow aubergine, we don't grow one.

-40...

-Right.

-..to choose the best.

The earliest, the latest, the best flavour.

-We are nearly ready.

-We good?

-No, another... One minute.

You would like it well done, rare...?

-No, not well done.

-Medium rare, OK?

We are ready now. Full on, we are ready to serve.

-OK.

-A bit of parsley here.

Voila. A bit more garlic.

-Can you put a bit more garlic...?

-A little bit more garlic.

-Voila.

-Where would you like the garlic?

-Tres bien. Here.

-Water, we need water.

-Water, we've got. We can do that.

My mum would only use water.

-So this is what your mother would have done?

-Yeah, absolutement.

And she would do it for seven, and the way she would do it,

she would do four at a time on a tray, then deglaze with water.

-OK.

-Cos we are seven... five children.

And was cooking a passion of hers, as it clearly is for you...?

My mum and my grandma were amazing...

Voila, tres bien.

..amazing cooks, I mean, extraordinary cooks.

-No less, OK? So, voila...

-You do that.

And don't forget, if you'd like to try Raymond's recipe

or any other studio recipes, then visit the website -

bbc.co.uk/saturdaykitchen.

Voila. Stay here. Voila.

Tres bien. Now water.

So important - what you are doing here,

you are going to create an emulsion.

-The batter fat is going to mix with the water.

-Mm-hmm.

-OK.

So I cooked the steak medium. Voila. A little bit of splashing.

I've just had this dry cleaned, Raymond.

Voila. And look, you have the most beautiful jus here.

Taste it. You're going to taste that jus.

It's delicious. I'm intrigued, though, that you're just using water

-and not a splash of wine or...

-You can a little bit.

What I could do now is put a little gastrique of...

..a little gastrique of...

Voila, mushrooms. Spoon, voila.

A little gastrique, did you say?

Yeah, of red wine, use shallots, red wine, a bit of button mushrooms,

and then you simmer down completely to an essence,

a dab of butter and pour it on the top.

-Heavenly.

-Amazing.

-It takes two seconds.

Take a hot pan...

I wish I could have time to do it, but you never give me the time.

MATT LAUGHS

That's cos they're all shouting at me, Raymond!

Already?

I'll tell you what, something as straightforward,

you can see the passion behind it - it's brilliant to watch.

I just need to pick your pans up cos you're burning the work surface.

-A few more potatoes.

-A few more potatoes?

A few more potatoes, absolutement, yes.

Thank you very much. Voila.

-You've been a great commis, by the way.

-Thank you very much!

-I'll come back here.

-They call me a 25-year-in-the-making commis.

THEY LAUGH

-OK.

-And this is it, this is good, happy?

It's home cooking, it is so easy. Look, not even a sweat.

MATT LAUGHS

I'm sweating a little!

-Good, that's OK.

-Remind us what that's called.

-This is a dish called Steak Maman Blanc.

-Beautiful.

Right, let's go.

Larry, there you are.

-Do I get to try it, yeah?

-Yes, yes, you do.

-Where's the Dijon mustard?

-Look at that!

Where's the Dijon mustard?

-Would that upset you?

-Of course...

-I love Dijon mustard with my steak.

..I want the Dijon mustard, and I want a Pinot Noir.

It's my region, it's my home.

Well, what have we got?

Well, it's an honour to pick a wine for your food, Raymond.

And I have chosen a Bourgogne rouge,

-just to pay homage to your childhood memory...

-Absolutement.

..drinking some wine from your region.

This is from Oddbins, and £19...

-£19?

-£19.

-OK, you've gone all out on this.

-This is from...

-£19!

-You have to. I mean, to pick...

I mean, we usually stick to 10 or 11, but it's a special day.

-It's New Year's Eve.

-We've got you here.

And this is made from a 67-year-old vine,

so the older the vines, the more extraction you get,

the more flavour you get.

And it's completely organic.

-C'est tres bon, ca.

-Ah, c'est simple.

-It's very, very, sort of, pretty...

-Chapeau.

-Merci.

MATT LAUGHS

Sante.

-I love you, conversing in French.

-Oh, it's lovely.

-How is it? Is it good?

-What really thrills me...

..is that you did something that I've learnt to do myself,

just myself, on instinct -

put water in that pan and draw that juice off.

It's just...you can't whack it, and I learned that for myself.

A lot of time we put so many heavy stocks

which completely mask over completely the beauties

-and nobility and purity of the flavour.

-Yeah.

-That's a great tip for home.

-For home, it's fantastic.

Because you always think you need lots of red wine or Madeira...

Well, you can add a dash of red wine if you want to, in the pan, OK?

-Yeah.

-Or you can do a separate sauce,

red wine sauce that you can put on the top.

But it's really so simple.

Being self-taught, do you think you've come from

cooking from a very different angle to those...?

Very much so, yes, because being self-taught,

didn't have a master to show you the way,

so you have to learn all by yourself.

But the sad thing, although you miss that mentor,

the wonderful thing about being self-taught allows you to be curious

and to investigate all sorts of different ways, where you find

-some extraordinary different tools.

-Yeah, absolutely.

-It's like being able to read music or not.

-Absolutement.

-How is it, Larry?

-It's just too good.

-Too good?

-It's too good.

I think sometimes when you do a food and wine pairing,

a lot of times is where it's from.

Where the food's from, where the wine's from, and you can't go wrong.

-Yeah.

-You see, I would've loved to put more vegetables on it,

but they never leave me the time...

We're very happy, Raymond.

..I wanted to put French beans, I wanted to bring the celeriac,

I wanted to... But...

Right, more from the BBC archives now

as we step back in time with Si and Dave, the Hairy Bikers,

and they're at the Olympic Park in London before it was finished,

cooking up breakfast that's anything but half-baked.

-Take a look. Cheers.

-Thank you, guys.

MUSIC: Go Power At Christmas Time by James Brown

We're going to the Olympic Park in London, where 7,000 builders

are busy preparing the site for the main event in 2012.

And if you've been keeping up with us, you should be able to guess why.

There can be no more symbolic five golden rings

than the five Olympian rings, the rings that bind the world.

IMITATES RP ACCENT: Yes, in that sort of swimmy, sort of, runn-y,

-shot putt-y sort of way.

-Yes.

In honour of this, we are creating the five golden rings.

-Big pretzels!

-Giant pretzels!

-Come on!

And we've found five builders who've agreed to sing for their brekkie.

ALL: # Five gold rings!

# Four calling birds Three French hens

# Two turtle doves And a partridge in a pear tree. #

OK, look, they're not The Temptations,

but the crowd loved 'em.

Now, we've got something dead simple to go with our pretzels.

Because with all the rich food people tend to eat over Christmas,

you don't want to do extravagant things

with your breakfast, now, do you?

So, we've revived an old classic, corned beef hash,

and, combined with the perfect poached egg,

it's a great start to the day.

But, first, the pretzels!

And like all good breads, it's how you begin which is key.

Good breads are done with a starter, or a poolish, or a sponge,

which is basically a kind of fermenting gloop,

which will make you have a more tasty, chewier bread.

So, take half a kilo of flour, bread flour, put it into a bowl.

Normally, when we cook, it's kind of like,

"A bit of this, a bit of that,"

but baking - it's alchemy.

So, to the half kilo of flour, a sachet of dried yeast,

and about 680, 700 mill of warm water.

Just stir this till it's nice and smooth.

Cover with clingfilm,

leave this to one side in a draught-free place

for about two, four, six, eight hours - whatever you fancy.

After two hours, our bread starter has risen

to a fermenting, globular mass.

Take the bowl like that.

Now put in another half kilo of flour.

Four teaspoons of salt.

Just to temper that, a teaspoon of sugar.

So, that's your dried goods. Give that a whisk round.

Just one tablespoon of olive oil.

And that makes it chewy and... Ooh...

Now, look - this is the living, breathing beast.

You add that to the flour, the salt, the sugar, the olive oil.

Now, that living, breathing beast is

the centre of the universe at the minute.

It's life. We have created life.

So, put your doodah down...

..and just let it work to knead for seven minutes at a low speed.

So, after seven minutes...

..we'll have a nice ball of dough.

It's a soft dough, it's a workable dough, but again, with bread,

the softer the dough, generally, the better the bread.

Look at that. Over to you!

Shine a light! Yes, look at that.

Look, it's a good way to tell - sticks to your palms.

And how the bakers do it - they go like this, don't they?

-They go...

-Go on, mate, go on.

HE SIMULATES EXPLOSIONS

And here is Barnes Wallis' bouncing bomb.

Don't play with your food.

Now, there's enough dough there to make two giant pretzels.

So, we need to roll that out, basically,

till it's the length of the table.

Now, to tie a pretzel...

Yes, David!

THEY CHUCKLE

Now, take that up like that.

Now, think like a tie, yeah?

Take it like that, figure of eight.

Plop it down.

And what does that look like?

A giant pretzel!

Cover it with clingfilm

and leave it to rest again for about 20 minutes, half an hour,

and it will indeed swell up even more.

And repeat said process five times.

# Thanks for Christmas

# Thank you for the love and happiness

# That's snowing down... #

Once the pretzels have risen, we're coating them with an eggy wash,

sprinkling poppy or sesame seeds on the top

and finishing off with a pinch of salt.

Now, just bake them in a hot oven 200-220 degrees centigrade

for about half an hour until they're golden and just lush.

Ooh!

To make the corned beef hash,

first we're caramelising an onion in butter.

Then, we're adding the potatoes and the corned beef

and letting them cook until crisp.

I'll tell you a good word for this - it's moulder.

You want your corned beef hash to moulder away for, like, an hour.

Once the hash is cooked down, we're adding Worcester sauce,

parsley and seasoning to taste.

Now, ladies and gentlemen, never, ever will your poached eggs

go snotty, go like Doctor Who monsters, ever again.

Your poached eggs are going to be perfect.

To the poaching-egg liquor water...

...add a small drop, a dash, of vinegar.

You take the egg in its shell

and you plunge this in boiling water for 20 seconds.

So by plunging the egg in the boiling water,

it just jellies it a little bit and it stops it exploding.

Egg-sploding! HE LAUGHS

-Exactly!

-Oh...

Now, break it into a saucer.

So, give that water a swirl as well, to create a little whirlpool.

And look at that! All the white bits, it's like a cyclonic effect,

are just wrapping round the yolk.

And you have an absolutely perfect poached egg.

# And when you get around your Christmas tree

# Be sure to give all you can

# Cos the more you're gonna give The more you're gonna get

# To be a woman or a gentleman.... #

-Hey, here we go, boys.

-Here you are, lads.

So, boys, what do you think of the corned beef hash?

-Lovely, mate.

-Lovely.

Right, lads, no corned beef hash for you, boys.

What do you think about the pretzels and the way the eggs are cooked?

-Very nice.

-Good, yeah?

Could do with some more... If you've got anything on there.

Give us some more, mate. Nice!

Thanks for that, boys. Now, the cocktail challenge is coming up

and that's what all this paraphernalia is for.

But for a special treat, we've asked some of our favourite

Saturday Kitchen chefs to send in questions.

So, first up, we've got Theo Randall. Take a look.

Morning, chefs. My question is to Raymond.

Raymond, what would you cook for New Year's Eve?

It's easy, my friend.

New Year's Eve, New Year, is about fun, about celebration,

your best friends, your family,

whoever you love and you are happy with,

and it will be oysters, plates of oysters,

trays of escargots reeking of garlic, lovely crudites.

There would be a fat capon, golden and beautifully plump

with all the winter vegetables.

And then loads of extraordinary booze

all the way through to celebrate a very special moment.

And the dessert will be the best iced dessert

made out of chestnuts, OK?

And there's going to be champagne all the way, the very best.

-Brut, of course.

-You know how to entertain.

-Wow!

-Can we come?

-And maybe a bit dancing. We see later on.

Oh, and some dancing? Disco tunes?

Next up, we've got Anna Haugh. Anna.

Hi. Sometimes we overindulge during this festive season.

What would you say is a good thing to prepare

the morning after the night before?

-Anna?

-Yeah, I'll take that one, definitely.

I really think the next morning shouldn't be about, you know,

-green smoothies or things that feel too healthy.

-Or refreshing.

I think, you know, a big, like, huevos rancheros, a shakshuka,

something like that.

A rich, thick tomato sauce, loads of lovely chilli

to give you a bit of a pep up the next morning,

a few eggs, you know, if it's a Mexican-style one,

some crushed avocados... So it's a proper meal.

-Bloody Mary?

-Yeah, definitely.

-Champagne.

-100%.

-Oh, really?

-For breakfast? Absolutely.

-Absolutement. And more of it!

There's something decadent about that, as well.

-And it picks you back up again the next morning.

-Yeah.

Right, and now we've got a question from Michel Roux Junior.

Hello, everybody. Hope you're having fun in the studio.

Now, my days of clubbing and dancing are well and truly over.

New Year's Eve for me is all about the food, family and friends

and a glass of wine or two,

so I'm going to be cooking a slow-cooked shoulder of wild boar

with lots of spices and dried fruit -

a really, really delicious and warming way

to bring in the New Year.

So, my question to you guys is are you going to be in the kitchen

or on the dance floor for New Year's Eve?

Michel, actually both.

I will be dancing with my friends and my family,

and also I will be eating a real feast, a real celebration.

I will also be eating my wild boar slow-cooked, OK,

a beautiful stew with loads of red wine inside.