31/12/2016

0:00:02 > 0:00:05Good morning and Happy New Year's Eve. Get ready to start the celebrations with superb chefs,

0:00:05 > 0:00:09guests and recipes. Let's get cooking. This is Saturday Kitchen.

0:00:30 > 0:00:33CHEERS AND APPLAUSE Welcome to the show.

0:00:33 > 0:00:36Now, I'm dressed up and ready to celebrate with my good friends,

0:00:36 > 0:00:39the gregarious Galton Blackiston and the unique Yotam Ottolenghi.

0:00:39 > 0:00:43- Hello, guys.- Good morning.- Hi! - Feeling all excited?- Absolutely.

0:00:43 > 0:00:47- Absolutely. - Like a couple of festive bouncers.

0:00:47 > 0:00:49- Yes!- You should talk!

0:00:49 > 0:00:53I know. All festive, in black here. So, Galton, you're cooking first.

0:00:53 > 0:00:55- What are you doing?- It's all about the tart for me.- Is it indeed?

0:00:55 > 0:01:02- Just on New Year?- Well, it's actually a crab tart.- Oh, right.

0:01:02 > 0:01:06It's a lovely, light quiche, if you want to call it that.

0:01:06 > 0:01:08But it's only made with the white meat.

0:01:08 > 0:01:10It's delicious, it's served with a guacamole.

0:01:10 > 0:01:14- It's simple, it's easy to make. - That's not your regular guacamole, though, is it?

0:01:14 > 0:01:17- No, don't go and crush anything. - Like a Michelin guacamole. - Well, it'll be all right.- OK.

0:01:17 > 0:01:19And, Yotam, what have you got for us?

0:01:19 > 0:01:23I'm making a savoury cheesecake, which is essentially...

0:01:23 > 0:01:26It uses up all your stilton, so it's a stilton cheesecake with

0:01:26 > 0:01:29a layer of biscuit on the bottom, a bit like a normal cheesecake.

0:01:29 > 0:01:31OK. So, like a souffle, right?

0:01:31 > 0:01:34- It's like a cross between a cheesecake and a souffle, yeah.- OK.

0:01:34 > 0:01:38But it's much less scary because it's foolproof.

0:01:38 > 0:01:42- Well, we'll see about that, but you know.- Big words there.

0:01:42 > 0:01:46Right, so two intriguing celebratory dishes to look forward to and

0:01:46 > 0:01:49we've got some treats from the BBC archives as well and there's

0:01:49 > 0:01:52seasonal recipes from Rick Stein, Nigel Slater, the Hairy Bikers,

0:01:52 > 0:01:56and Tom Kerridge. Now, our special guest today is one of the nation's favourite

0:01:56 > 0:01:59news anchors and we're usually making her hungry during our

0:01:59 > 0:02:02live link to the BBC Breakfast studio, but she's managed to find

0:02:02 > 0:02:05her way to Saturday Kitchen this week for our New Year's Eve special.

0:02:05 > 0:02:07Please welcome Naga Munchetty. Naga, good to have you here.

0:02:07 > 0:02:10- CHEERS AND APPLAUSE How are you?- Really, really well.

0:02:10 > 0:02:13- You're very New Yeary and glamorous. - Well, you look smart.

0:02:13 > 0:02:15Well, thank you. I feel a little bit uncomfortable in my coat.

0:02:15 > 0:02:18- Is that cos it doesn't fit? - No, it does fit, thank you.

0:02:18 > 0:02:21- Anyway, how many times have you seen Anchorman?- Many times.

0:02:21 > 0:02:23- Yeah, it's my favourite film. - Is it?- Yeah, I love it.

0:02:23 > 0:02:26Are you going to compare me to one of the characters in Anchorman?

0:02:26 > 0:02:29Well, I don't know. I'll decide throughout the show

0:02:29 > 0:02:33- actually, no, I love it. So, listen, you're here to face Food Heaven Food Hell.- Yeah.

0:02:33 > 0:02:37- What's your idea of heaven?- Seafood. - Good, cos that's what we've lined up.- Any fish or seafood.

0:02:37 > 0:02:41- Good. - Big sort of strong flavours as well.

0:02:41 > 0:02:45Yeah, throw garlic in anything. Chilli, spices, I'm happy.

0:02:45 > 0:02:48- And what about hell?- Ice cream.

0:02:48 > 0:02:51- Why?- Who likes cold food? No-one.- It's ice cream.

0:02:51 > 0:02:55- Every child loves ice cream.- No. - Did you not grow up eating ice cream as a kid?- No, no.

0:02:55 > 0:02:58- Really?- I've got really sensitive teeth.- Aw, bless you!

0:02:58 > 0:03:01- And then I get ice cream headaches in my eye.- Right, OK.

0:03:01 > 0:03:05- So there's just nothing pleasant about ice cream.,- OK.- Nothing.

0:03:05 > 0:03:08OK, there you go. So, it's either shellfish or ice cream for Naga.

0:03:08 > 0:03:12Food heaven, I'm going to be making a luxurious shellfish platter.

0:03:12 > 0:03:14I'm going to roast lobsters and oysters, crabs claws,

0:03:14 > 0:03:17mussels, and then make fresh socca bread,

0:03:17 > 0:03:20made with chickpea flour and serve it with roasted garlic mayonnaise.

0:03:20 > 0:03:23- Sound all right?- Sounds great. - Good, happy about that.

0:03:23 > 0:03:25Or Naga could be having her food hell, so I'm going to make

0:03:25 > 0:03:28a seasonal berry and white chocolate Arctic roll, retro style.

0:03:28 > 0:03:31First I'm going to make a dark chocolate sponge and then, once

0:03:31 > 0:03:35baked and cooled, I'm going to roll it in some white chocolate and berry ice cream

0:03:35 > 0:03:38and serve it with warm cassis berries and melted white chocolate.

0:03:38 > 0:03:41But you have to wait till the end of the show to find out which

0:03:41 > 0:03:46one Naga gets, but we're not live today, sadly, so what you get is down to fate.

0:03:46 > 0:03:48We'll show you how a little later on.

0:03:48 > 0:03:51Right, you have a seat, we'll get cooking.

0:03:51 > 0:03:54- Thank you. - Galton?- Yes, sir.- You look like a fabulous kind of quizmaster.

0:03:54 > 0:03:56Bouncer.

0:03:56 > 0:03:59I quite like you calling me a bouncer.

0:03:59 > 0:04:02- Now, I can't cook in a jacket. - Come on then. What are we doing?

0:04:02 > 0:04:04Crab tart.

0:04:04 > 0:04:10- So, what we have here is a savoury pastry tart lined and cooked.- Yeah.

0:04:10 > 0:04:13- Until it's lovely and golden, like so.- OK. What do you want me to do?

0:04:13 > 0:04:18- You're going to make the guacamole, please.- What, like...?

0:04:18 > 0:04:23Literally, just finely chop your shallots, followed by garlic,

0:04:23 > 0:04:27- followed by chilli, avocado, coriander and tomato.- OK.

0:04:27 > 0:04:31- OK?- Right. I'm a little bit worried about guacamole like this.

0:04:31 > 0:04:34- Can I ask you a question? - Of course you can.

0:04:34 > 0:04:37So, we're having a debate between whether it's guaca-mole or guaca-moley.

0:04:37 > 0:04:41- Cos we say guaca-moley.- What would you say in Mexico?- Guaca-moley.

0:04:41 > 0:04:44- Do you?- In Norfolk, it's still guaca-mole.

0:04:44 > 0:04:47It's only just reached.

0:04:47 > 0:04:51- I was making this before you were born!- It's all the rage!

0:04:51 > 0:04:54Well, there's some classic things which are classic for a reason.

0:04:54 > 0:04:57- And this is one of them. - It goes very nicely with crab.

0:04:57 > 0:05:00It goes extraordinarily nicely with crab, yeah.

0:05:00 > 0:05:04So, I'm just slicing some spring onions to go in the base of

0:05:04 > 0:05:05my crab tart.

0:05:05 > 0:05:09In fact, I saw you do a dish years ago with crab and guacamole,

0:05:09 > 0:05:11I think it was in a little ring mould.

0:05:11 > 0:05:14- Oh, that was many years ago.- Yeah. It was.- Man, many years ago!

0:05:14 > 0:05:15It was very nice though.

0:05:15 > 0:05:18Back in the day when ring moulds were fashionable!

0:05:18 > 0:05:21- They're not fashionable any more, are they?- No!

0:05:21 > 0:05:23Definitely not!

0:05:23 > 0:05:25Right. So...

0:05:25 > 0:05:29So, what are you going to be doing tonight then, Galton?

0:05:29 > 0:05:31Tonight, I shall probably have my normal amount to drink.

0:05:31 > 0:05:33Which is what?

0:05:33 > 0:05:38- Generous amount? - A generous amount to drink. Perhaps. Um... And see the New Year in.

0:05:38 > 0:05:41Well, I'll be working up until midnight, to be honest with you.

0:05:41 > 0:05:46- Yeah.- So... See the New Year in. - Big party atmosphere at Morston?

0:05:46 > 0:05:49- No, generally at home, actually. - Oh, right. OK.

0:05:49 > 0:05:51For the quiche custard,

0:05:51 > 0:05:55what we've got in there is three eggs and two egg yolks.

0:05:55 > 0:05:56- OK.- Cream.

0:05:59 > 0:06:02All of it, about 400ml. And whisk it together.

0:06:02 > 0:06:06- OK.- Are you a wobbly quiche man or a firm quiche man?

0:06:06 > 0:06:07Well, that's a great question.

0:06:07 > 0:06:10I actually think a quiche is best served warm.

0:06:10 > 0:06:12Personally, I prefer it firm.

0:06:12 > 0:06:15- Just warm.- Do you?- Yeah.- Really?- Are you wobbly or firm?- Oh, always firm.

0:06:15 > 0:06:20Really? Wobbly? I don't want it overcooked!

0:06:20 > 0:06:22Not dry, just firm.

0:06:22 > 0:06:24That's looking good so far. Right.

0:06:24 > 0:06:27- So, mixing the eggs and the cream. - The debate will rage.

0:06:27 > 0:06:28Then I put it through a sieve,

0:06:28 > 0:06:31which you might think is a bit pathetic, but I do it in case

0:06:31 > 0:06:34there's any shell or anything like that in there.

0:06:34 > 0:06:36- No, I couldn't agree more.- OK.

0:06:38 > 0:06:42Like so. Then, seasoning.

0:06:43 > 0:06:44Thank you.

0:06:44 > 0:06:47- I hadn't forgotten! - MATT CHUCKLES

0:06:47 > 0:06:50Just saw it knocking around there. Not being used.

0:06:50 > 0:06:52A little bit of nutmeg.

0:06:52 > 0:06:54In there.

0:06:55 > 0:06:57And that's your tart base.

0:06:57 > 0:06:58OK.

0:07:00 > 0:07:04- Spring onions have got a little bit of colour on them.- Perfect.

0:07:04 > 0:07:10Now then, into this, some freshly grated Parmesan.

0:07:10 > 0:07:13- Matt, have you taken all the seeds out of the chilli?- Yes, I have.

0:07:13 > 0:07:15- Why? That's the best bit. - Yeah, why?!

0:07:15 > 0:07:17Because ordinarily, I'd leave them in.

0:07:17 > 0:07:21- Did I tell you take the seeds out? - There's a domestic going on!

0:07:21 > 0:07:23Well, you want everything squared and chopped.

0:07:23 > 0:07:26Well, to be fair, I would have done exactly the same, Matt.

0:07:26 > 0:07:29Ordinarily, I wouldn't. No, I'd chuck it all in. I'd have a pestle and mortar as well.

0:07:29 > 0:07:32We calls it a guaca-mole and he takes the chilli seeds out.

0:07:32 > 0:07:35MATT LAUGHS Amateurs!

0:07:35 > 0:07:39Actually, do we know what we're up to?

0:07:39 > 0:07:42- Not really.- Not sure.- Eh? - Not really!

0:07:42 > 0:07:46- Now, this year will be your 25th...? - Next year.- Next year.

0:07:46 > 0:07:50- Next year, we're not quite there yet, will be our 25th year.- Right.

0:07:50 > 0:07:54- At Morston.- When did you actually open the place? What month?- 1992.

0:07:54 > 0:07:57- What month did you open?- In March of 1992.- Really? OK, so not far away.

0:07:57 > 0:07:59Are you going to have a big celebration?

0:07:59 > 0:08:02Well, there will be one or two things happening, I have to say.

0:08:02 > 0:08:04- Really?- Yeah, throughout the year. - Throughout the year?

0:08:04 > 0:08:07You're going to elongate this, are you?

0:08:07 > 0:08:09- Well, something like that, yeah.- Right.

0:08:09 > 0:08:12- I've finished another book.- Yeah.

0:08:12 > 0:08:14Which I sort of said I would never do.

0:08:14 > 0:08:17But my arm was twisted and I liked the idea of it.

0:08:17 > 0:08:20- It's a book on fish, only on fish.- Nice.

0:08:20 > 0:08:24Now with our other business doing all right as well,

0:08:24 > 0:08:29I've got some eclectic recipes all about many different fishes.

0:08:29 > 0:08:30Right, so this is all ready,

0:08:30 > 0:08:32so you've got the spring onions in the base,

0:08:32 > 0:08:36I've mixed the Parmesan, the crab, the white crab meat, only white

0:08:36 > 0:08:39crab meat, I use the brown for other dishes,

0:08:39 > 0:08:41maybe a chowder or something like that.

0:08:41 > 0:08:44- Make a little mayonnaise for it? - Yeah, you could do.

0:08:44 > 0:08:46- Out of the brown? - You could do, easily.

0:08:46 > 0:08:49Just taste it for seasoning. Take it over to an oven.

0:08:49 > 0:08:55Now, I would say that you cook this at 180, but my 180 at home is

0:08:55 > 0:08:58very high, so I'd be tempted to cook it at 160 or even 140.

0:08:58 > 0:09:00OK, so 160 or 180, which is it?

0:09:03 > 0:09:08- Well, I would say, if you trust your oven...- Yeah.

0:09:08 > 0:09:11- ..then 180.- OK.

0:09:11 > 0:09:14If you're not too sure on your oven, then turn it down to 140.

0:09:14 > 0:09:17Is that clear? Is everyone clear on that?

0:09:17 > 0:09:19- So it could be 180 or it could be 160.- Whatever.

0:09:19 > 0:09:22- Just keep an eye on it.- How are you supposed to trust your oven?

0:09:22 > 0:09:25How are you supposed to know that your oven is bang on?

0:09:25 > 0:09:27- Good question. - You get an oven thermometer.

0:09:27 > 0:09:28You put one of those thermometers,

0:09:28 > 0:09:30it goes into the oven. They're cheap.

0:09:30 > 0:09:34- And it tells you what the temperature is.- I'm being told, bake a Victoria sponge.

0:09:34 > 0:09:36- Or I'd think, get a ready meal. - I've never heard of that.

0:09:36 > 0:09:39- Get a ready meal, cos they're all at 180, pop it in.- That's quite lazy.

0:09:39 > 0:09:42- No, just for scientific purposes! - This is a cookery show!

0:09:42 > 0:09:45And then see if it's cooked well at the timing it says.

0:09:45 > 0:09:49But will it ever be cooked well? That's the question.

0:09:49 > 0:09:51To be fair, Naga...

0:09:51 > 0:09:53To be fair, Naga, you're going to quite like this,

0:09:53 > 0:09:57so you need to listen to what I'm telling you!

0:09:57 > 0:09:59- MATT LAUGHS - That's you being told.

0:09:59 > 0:10:03- I'm glad to see you're bolshie with everyone, Galton.- What?!

0:10:03 > 0:10:06I'm glad to see you're bolshie with everyone.

0:10:06 > 0:10:07Yeah, I spread it around.

0:10:07 > 0:10:10MATT CHUCKLES

0:10:10 > 0:10:13OK, so this is ready to go into the oven.

0:10:13 > 0:10:16OK? Like so.

0:10:16 > 0:10:19And that will take probably about 50 minutes.

0:10:19 > 0:10:21- How are you getting on with the guacamole?- Yeah, all right.

0:10:21 > 0:10:23- I'm just sort of pacing myself. - Good.

0:10:23 > 0:10:26- Have you chopped the coriander? - No, not yet.

0:10:26 > 0:10:28- Do you want me to chop the coriander?- No, chef.

0:10:28 > 0:10:31Well, you can, if you like, if you're free.

0:10:31 > 0:10:33Well, most of my bit's done now.

0:10:33 > 0:10:36- Let me clear myself up. - Are you not a big cook, Naga?

0:10:36 > 0:10:37Yeah, no, I cook all the time.

0:10:37 > 0:10:40I just think the easiest way of testing your oven would be to shove

0:10:40 > 0:10:44- in something that has a specific time...- Yeah, but you might...

0:10:44 > 0:10:49Sometimes, ovens run very high, or they're a bit lower than you think.

0:10:49 > 0:10:50But maybe not in your case.

0:10:50 > 0:10:54- That's why the ready meal would tell you if it was done.- Oh, I see.

0:10:54 > 0:10:56I wasn't listening to that bit!

0:10:56 > 0:11:01- Ah, I've got you.- The ready meal talks to you.- It does. We connect.

0:11:01 > 0:11:06- Right, we need the tomatoes deseeding.- Deseeded.

0:11:06 > 0:11:08And dicing.

0:11:08 > 0:11:09OK.

0:11:09 > 0:11:11And when you get the tart out of the oven,

0:11:11 > 0:11:13do you let it cool a little bit?

0:11:13 > 0:11:15- Well, I'd prefer it not to be piping hot.- Yeah.

0:11:15 > 0:11:18I think you taste the crab better when it's tepidly warm.

0:11:18 > 0:11:22Yeah, it's always better not to eat things when they're piping hot

0:11:22 > 0:11:25cos the flavours just don't come out before temperature goes down, right?

0:11:25 > 0:11:27- And you burn the roof of your mouth. - Yeah.

0:11:27 > 0:11:31Especially with ready meals, I'd say! Eat them, like...

0:11:31 > 0:11:33You surprise me there.

0:11:33 > 0:11:35I don't eat a lot of ready meals!

0:11:35 > 0:11:38I was trying to think of a scientific way of testing an oven.

0:11:38 > 0:11:41- Right. - Like so.- Here, chuck those in there.

0:11:41 > 0:11:43Do you want me to do the thing and you start plating up?

0:11:43 > 0:11:48- Well, yeah.- Do the tart?- Yeah.- And do you want this super fine as well?

0:11:48 > 0:11:51- Well, no. Just do what you're doing. - Do what I'm doing?- Yeah.

0:11:51 > 0:11:53- Right.- A little olive oil in there.

0:11:55 > 0:11:57A little bit finer than that.

0:11:59 > 0:12:03- Go and get your tart, Galton.- I am, in a second. I'm just getting this.

0:12:03 > 0:12:06Right, I've just got to taste what you've done here.

0:12:06 > 0:12:10- OK?- Is the avocado squashed or diced?- Diced.

0:12:10 > 0:12:12- OK.- Nicely.

0:12:12 > 0:12:17- Do you use the stalks in the coriander?- Yeah.- Do you?

0:12:17 > 0:12:21- They are flavoursome. - All the flavour's there.

0:12:21 > 0:12:24- There we are, look. - Right, lovely.

0:12:24 > 0:12:26- That is good.- Give this a stir.- OK.

0:12:26 > 0:12:29- Your jacket's hanging around in the sink.- I know.

0:12:29 > 0:12:31Don't get it dirty, please.

0:12:33 > 0:12:37- Do you get dressed up on New Year? - Not really.

0:12:37 > 0:12:40- No?- At work, I do. Yeah. - Not at home.- Not at home.

0:12:40 > 0:12:43- Why bother? Why make the effort? - Exactly.

0:12:43 > 0:12:45Who is going to appreciate it?

0:12:45 > 0:12:48- Do you want any oil in here, chef? - A little bit more oil.- Yep.

0:12:48 > 0:12:50Beautiful.

0:12:52 > 0:12:55There we are. That is a brilliant tart.

0:12:57 > 0:12:59- It looks so good and it smells good, yeah.- It is a really good one.

0:12:59 > 0:13:02- Yeah, smells amazing. - All the way here, we can smell it.

0:13:02 > 0:13:04- That's good. Matt, you've done that quite well.- Thanks, chef.

0:13:04 > 0:13:06- Right, there you go. - You sound surprised.

0:13:06 > 0:13:10- You have that.- Matt, have you got a reputation?- Dear, oh, dear. Huh?

0:13:10 > 0:13:14- Have you got a reputation?- Galton sounded surprised at your guacamole.

0:13:15 > 0:13:17OK.

0:13:17 > 0:13:19OK.

0:13:23 > 0:13:27- Look at that.- Firm or wobbly? - I think it's on the firm side.

0:13:27 > 0:13:30- There we are.- Is that a criticism? - That looks really good.

0:13:30 > 0:13:32- To be fair...- Here we go. - No, I'm not going to.

0:13:32 > 0:13:34Just when we were running short of time, he quenelles.

0:13:34 > 0:13:36He quenelled it!

0:13:39 > 0:13:40Right, come on then.

0:13:40 > 0:13:44- Yeah.- There you go. There's your first...slice of tart.

0:13:45 > 0:13:47I do like tart.

0:13:47 > 0:13:50- Courtesy of Galton.- Can I just tuck in?- Yeah. Absolutely.

0:13:50 > 0:13:52- How wobbly is it? It's not that wobbly.- No, it's not.

0:13:52 > 0:13:57It's full of filling and you'll see why I don't crush the guacamole.

0:13:57 > 0:14:00Also, it's why you wouldn't call it quiche,

0:14:00 > 0:14:03because it's more about the filling than the custard.

0:14:03 > 0:14:07- Yeah, what is a tart and what is a quiche?- Good guacamole.- It's OK.

0:14:07 > 0:14:09- Very good guacamole. - I think the tart's better!

0:14:09 > 0:14:12You can tell a professional did the tart!

0:14:13 > 0:14:14How rude!

0:14:14 > 0:14:17- How is it?- I'm having seconds. - So beautiful!

0:14:17 > 0:14:18Shall we carry on, just...?

0:14:18 > 0:14:21There's plenty more guacamole, if you want some.

0:14:21 > 0:14:23Taste that guacamole, cos you'll see why I do it like that,

0:14:23 > 0:14:26rather than crush it all together. Gives a bit of texture on it.

0:14:26 > 0:14:29Millions of Mexicans have been doing it wrong all these years!

0:14:29 > 0:14:31All these years, they've been doing it wrong!

0:14:31 > 0:14:33They should copy what I'm doing.

0:14:33 > 0:14:35- Yeah.- And they'd be all right. - And call it a guaca-mole.

0:14:35 > 0:14:37- Yeah, exactly.- What do they know?

0:14:37 > 0:14:40Right, we need some wine to go with Galton's cracking crab, so we sent

0:14:40 > 0:14:42Olly Smith to Oxfordshire to choose a celebratory tipple,

0:14:42 > 0:14:45but he stopped off at beautiful Blenheim on the way.

0:14:54 > 0:14:58It's New Year's Eve and what better place to celebrate

0:14:58 > 0:15:00than Blenheim Palace?

0:15:00 > 0:15:02Bring on the party!

0:15:18 > 0:15:22With Galton's cracking crab tart, you might be tempted by a fresh,

0:15:22 > 0:15:28zesty white from north-western Spain, such as this Vina Taboexa Albarino.

0:15:28 > 0:15:30It's award winning, it's sensational,

0:15:30 > 0:15:32and with fresh shellfish, I love it.

0:15:32 > 0:15:36But with this dish, there's a bit more richness, so instead,

0:15:36 > 0:15:40I'm selecting the golden glory of this white from southern France.

0:15:40 > 0:15:42It's Le Petit Chat white.

0:15:42 > 0:15:45With crab tart, it's the cat's whiskers.

0:15:45 > 0:15:47Le Petit Chat means the little cat.

0:15:47 > 0:15:50Comes from the sunny southern Languedoc and it's

0:15:50 > 0:15:53a blend of Grenache Blanc Marsanne Roussane.

0:15:53 > 0:15:56What they all have in common is a sense of being refreshing,

0:15:56 > 0:15:58without being sharp.

0:15:58 > 0:16:01It's decades of winemaking know-how in

0:16:01 > 0:16:05a jargon free modern wine at a fair price.

0:16:05 > 0:16:07For me, it's getting me purring!

0:16:09 > 0:16:11Ooh! Here, kitty-kitty!

0:16:11 > 0:16:15The crab itself has been boosted by salty Parmesan and for that,

0:16:15 > 0:16:20you need a fresh, bright wine like this one that's ready to pounce.

0:16:20 > 0:16:22The nutmeg and avocado, they're a bit more mellow.

0:16:22 > 0:16:26And it's the low natural acidity of these grapes that's spot on

0:16:26 > 0:16:28to slink alongside.

0:16:28 > 0:16:31And finally, you've got the pastry, the cream and the eggs.

0:16:31 > 0:16:35They need a bit of body and texture in the wine and this is

0:16:35 > 0:16:38a slinky feline phenomenon.

0:16:38 > 0:16:41Galton, here's to your tremendous crab tarts!

0:16:41 > 0:16:43Cheers!

0:16:44 > 0:16:46Meow!

0:16:46 > 0:16:48- Meow, indeed!- Cheers.- Cheers.

0:16:48 > 0:16:50How is that? Have you tried it yet?

0:16:52 > 0:16:55- The little cat.- Mm. That's lovely.

0:16:55 > 0:16:58Olly looked like a sommelier who'd run out of wine on New Year's Eve.

0:16:58 > 0:17:00- Absolutely lovely, that. - Had to run to the shops.

0:17:00 > 0:17:02Olly knows his stuff really,

0:17:02 > 0:17:05really well because that is delicious with crab.

0:17:05 > 0:17:08- Yeah.- It's fruity, it's not too... It's got a bit of acidity to it.

0:17:08 > 0:17:11- It's beautiful.- Nice.- Very nice. - Naga, did you like that?

0:17:11 > 0:17:14Yeah, it kind of balances with the richness of the tart.

0:17:14 > 0:17:17- Cos I don't think I would drink that on its own.- Wouldn't you?- No.

0:17:17 > 0:17:19I'm not a big white wine fan.

0:17:19 > 0:17:22No white wine, no ice cream, what's going on?

0:17:22 > 0:17:26- Where's your fun?- Two things there! So you're saying I'm hard work?

0:17:26 > 0:17:27After two things!

0:17:27 > 0:17:29I like red wine, I like champagne. I like gin.

0:17:29 > 0:17:31You've done quite well on the old crab as well.

0:17:31 > 0:17:35Hey, if it's good... If there's... Waste not, want not.

0:17:35 > 0:17:38I can't bear wasting food! Especially good food.

0:17:38 > 0:17:41- It's delicious.- How was that? - Very good. It goes well together.

0:17:41 > 0:17:46- It is delicious.- And I think, like Naga said, it's rich, so this is OK, it just cuts through it.

0:17:46 > 0:17:49- Yeah.- Could you drink that on its own?- It's...- Yes!

0:17:49 > 0:17:51Loads of it!

0:17:51 > 0:17:54- You're cooking in just a bit, aren't you?- I'd better not drink too much.

0:17:54 > 0:17:57- Take that away from me.- Off my drinking habits and on to you!

0:17:57 > 0:18:00- What are you cooking for us? - I am going to make...

0:18:00 > 0:18:03So, OK, not a souffle, but a cheesecake, a savoury cheesecake.

0:18:03 > 0:18:07- OK.- With Stilton, a little biscuity base at the bottom,

0:18:07 > 0:18:11and then pickled beetroot, hazelnut and honey on top.

0:18:11 > 0:18:14- Nice. - Lovely.- All served in a little pan.

0:18:14 > 0:18:17Talking of cheese, Rick's in a festive mood with his

0:18:17 > 0:18:21adventures this week and they're all about cheese. Have a look at this.

0:18:26 > 0:18:30At Christmas time, the most popular cheese by far is Stilton.

0:18:30 > 0:18:33And here at Cropwell Bishop in Nottinghamshire,

0:18:33 > 0:18:35they produce an award-winning one.

0:18:37 > 0:18:41No, Chalky, sorry. It's a creamery. We can't have you in there.

0:18:43 > 0:18:47Having just made a series in France, I can tell you that the one British

0:18:47 > 0:18:51cheese the French are willing to say nice things about is Stilton.

0:18:51 > 0:18:54- Is that OK?- Yeah, yeah. Dab hand at that. Then we'll go wash our hands.

0:18:54 > 0:18:55OK, fine.

0:18:58 > 0:19:00Is that it then?

0:19:00 > 0:19:03No, after that, Rick, we've got to use the hand-sanitising alcohol.

0:19:03 > 0:19:05OK.

0:19:05 > 0:19:07Gosh, this is thorough!

0:19:07 > 0:19:10Andy's just been saying hospitals should have been doing this

0:19:10 > 0:19:13years ago. He just said - if it's good enough for cheese,

0:19:13 > 0:19:16then it's good enough for humans. I agree with that.

0:19:16 > 0:19:17Oh, that's really nice.

0:19:19 > 0:19:21Once the curds are separated from the whey,

0:19:21 > 0:19:24they're salted and placed in moulds to form a truckle.

0:19:26 > 0:19:29One of the things I really like about doing these Food Heroes

0:19:29 > 0:19:31programmes is that I'm actually learning

0:19:31 > 0:19:35a lot of the time and the thing about Stilton is it's not pressed.

0:19:35 > 0:19:37It's not a pressed cheese, like Cheddar,

0:19:37 > 0:19:39where you get this really hard cheese.

0:19:39 > 0:19:42It's just allowed to sort of knit together under its own weight.

0:19:42 > 0:19:45And what they're doing here is it's been left to settle at one

0:19:45 > 0:19:47end and it will have knit together.

0:19:47 > 0:19:50They're just turning it over so it'll then knit together the

0:19:50 > 0:19:52other end, so you get a proper truckle,

0:19:52 > 0:19:55but the great thing about it is that there's still plenty of

0:19:55 > 0:19:59moisture in and it's still fairly open in texture,

0:19:59 > 0:20:03which will allow the blue veining to spread through the cheese

0:20:03 > 0:20:05very efficiently.

0:20:05 > 0:20:08Stilton can only be made in this region and Howard Lucas is

0:20:08 > 0:20:10very proud of it.

0:20:10 > 0:20:13I've done this all my life, since I was about 17,

0:20:13 > 0:20:16and I like to see every cheese come out perfect.

0:20:16 > 0:20:19You can only make it in a certain area, so the people that are

0:20:19 > 0:20:22around this area are very proud that it comes from...

0:20:22 > 0:20:25Stilton is a world cheese really, king of cheeses,

0:20:25 > 0:20:27and it comes from this particular area.

0:20:27 > 0:20:31A good traditional cheese, it should be fully blue, marbled effect,

0:20:31 > 0:20:34spider's web, right to the outside.

0:20:34 > 0:20:37And now to taste it. This is a really young one.

0:20:38 > 0:20:41The veining always starts from the middle and works its way to the end.

0:20:41 > 0:20:45- You can taste it at this stage. - Can I?- Just take a little bit off.

0:20:48 > 0:20:52- It's not fully flavoured, it's still like a curd...- Tastes a bit...

0:20:52 > 0:20:56- Acid.- Yeah, a bit raw. - A bit raw, yes.

0:20:56 > 0:20:59- It's nice.- And that's only seven weeks old.- Yeah.

0:20:59 > 0:21:01So, we'll put that back.

0:21:01 > 0:21:04And then we go right to the top of the range,

0:21:04 > 0:21:06- which is an 11-week-old cheese. - Right.

0:21:06 > 0:21:11And hopefully, you should be able to see the actual different flavour.

0:21:17 > 0:21:19- Can I try some?- Yeah.

0:21:23 > 0:21:25Just tasting the flavour on that one.

0:21:25 > 0:21:28- It's a much... - Amazing!- ..smoother flavour.

0:21:31 > 0:21:35A few years back, I came to the village of Stilton, to the

0:21:35 > 0:21:39Bell Inn, an old coaching inn on the A1, which made the cheese famous.

0:21:39 > 0:21:42The actual cheeses were made in the village of Wymondham,

0:21:42 > 0:21:46further north, by the landlord's sister-in-law.

0:21:46 > 0:21:49The travellers in the stagecoaches couldn't get enough of it and

0:21:49 > 0:21:51so it became really sought after.

0:21:53 > 0:21:54As for the taste,

0:21:54 > 0:21:59the first thing that gets you is its extreme creaminess and you

0:21:59 > 0:22:04think of rich, green pastures because it's really, really creamy.

0:22:04 > 0:22:08But the blue veining in it gives it a tartness.

0:22:08 > 0:22:10It's sort of almost like a lot of food,

0:22:10 > 0:22:12it's sort of point and counterpoint.

0:22:12 > 0:22:14And that's what makes it so satisfying.

0:22:14 > 0:22:18And actually, what they eat with it around here is a sort of sweet plum

0:22:18 > 0:22:22bread, which again emphasises this point and counterpoint,

0:22:22 > 0:22:24which I love so much.

0:22:24 > 0:22:28The only question that remains is - do you pour port into the

0:22:28 > 0:22:30centre of a stilton?

0:22:30 > 0:22:35Some say that simply ruins two very decent products. I totally agree.

0:22:37 > 0:22:40Now, this is the famous Stinking Bishop cheese,

0:22:40 > 0:22:43loved by all my chef friends, and it's proudly made by

0:22:43 > 0:22:46Charles Martell on his tiny farm in Gloucestershire.

0:22:46 > 0:22:48A lot of people I know are put off by the name,

0:22:48 > 0:22:52- so where does Stinking Bishop come from?- It comes from these pears.

0:22:52 > 0:22:54That's a Stinking Bishop.

0:22:54 > 0:22:57It's a bit young and green, but it'll grow a lot bigger.

0:22:57 > 0:22:59Named after Mr Bishop, who founded them,

0:22:59 > 0:23:02probably about four or five generations ago.

0:23:02 > 0:23:05Apparently, he was an unpopular man, so the present Mr Bishop tells me.

0:23:05 > 0:23:09And so earned himself the name Stinking Bishop,

0:23:09 > 0:23:13which got given to the pears. And we wash this cheese in perry.

0:23:13 > 0:23:14Perry is like pear...

0:23:14 > 0:23:17I won't say pear cider cos it's much more like champagne.

0:23:17 > 0:23:20It's too good to be grouped with cider.

0:23:20 > 0:23:24We wash the rind in that, which makes it become sort of smelly,

0:23:24 > 0:23:27brown and smelly, like some of the French cheeses.

0:23:27 > 0:23:31This whey is the by-product of the Stinking Bishop.

0:23:31 > 0:23:34By-product of the Stinking Bishop cheese making, yes.

0:23:34 > 0:23:36- They thrive on it then, Charles? - They absolutely...

0:23:36 > 0:23:39They will kill for it. That's why they're such fat little puddings.

0:23:39 > 0:23:41They ARE fat little puddings too!

0:23:41 > 0:23:43Gloucester spot pigs in a Gloucestershire orchard,

0:23:43 > 0:23:46drinking the whey - that's about as traditional as you can get.

0:23:46 > 0:23:48I think whey was invented for pigs.

0:23:48 > 0:23:51I was in Yorkshire the other day, actually in York,

0:23:51 > 0:23:54and there was a lot going on about Wensleydale cheese because,

0:23:54 > 0:23:59as you probably know, there's a new Wallace and Gromit film coming out.

0:23:59 > 0:24:02- Yes, yes.- And Wallace favours Stinking Bishop.- Yeah.

0:24:02 > 0:24:04We don't know what the storyline is yet,

0:24:04 > 0:24:07but I think there's going to be a war, isn't there?

0:24:07 > 0:24:09Yes, I mean, but they're a very different set-up to us.

0:24:09 > 0:24:12They employ 200 people, £10 million turnover.

0:24:12 > 0:24:16Here, there's just me and two cheese makers and we're making

0:24:16 > 0:24:19about 100 three pound cheeses a day.

0:24:19 > 0:24:23So, everybody says, "Ooh, cash in." Well, how? You know?

0:24:23 > 0:24:26This is my home, I don't want to bulldoze this orchard down and build a factory here.

0:24:26 > 0:24:29It's my life and I love it and I feed the pigs and milk the

0:24:29 > 0:24:33cows and I don't want to change it.

0:24:33 > 0:24:35Go on, old things.

0:24:35 > 0:24:37Get on.

0:24:37 > 0:24:40Go on!

0:24:40 > 0:24:42Get on.

0:24:42 > 0:24:45I've been very privileged to travel all over this country at

0:24:45 > 0:24:50it's obvious to me now that it's the farms and small producers

0:24:50 > 0:24:52that make the countryside the way it is.

0:24:52 > 0:24:56So it worries me that we all seem to want ever cheaper food.

0:24:56 > 0:24:59What's the real price of cheap food, I wonder?

0:25:01 > 0:25:04Well, I want a country full of producers like Charles Martell and

0:25:04 > 0:25:08his cows and I know there's loads of people who feel the same way.

0:25:08 > 0:25:12So my Christmas wish would be that everyone try to buy local

0:25:12 > 0:25:14food as much as possible.

0:25:24 > 0:25:27Thanks, Rick. Right, love a bit of Stinking Bishop,

0:25:27 > 0:25:30and cheese is definitely something that might be left over after

0:25:30 > 0:25:33Christmas, so I'm going to show you a brilliant festive dish to use it.

0:25:33 > 0:25:35You love cheese, don't you, Naga?

0:25:35 > 0:25:37I'm a Breakfast presenter, of course I do!

0:25:37 > 0:25:39- Were you just leaning back so I could read the autocue?- Yeah!

0:25:39 > 0:25:42Right, listen, so I'm going to make another tart, OK? Flan?

0:25:42 > 0:25:46- Let's call it a flan.- You like your tarts on this programme.

0:25:46 > 0:25:48Well, it's New Year's Eve. Who doesn't like tarts?

0:25:48 > 0:25:52- What's the difference, Matt? Tart and flan?- I don't know.

0:25:52 > 0:25:55Flan kind of conjures up images of the '70s and Fanny Cradock to me.

0:25:55 > 0:25:58- Doesn't it to you?- Well... - Where does quiche come from?

0:25:58 > 0:26:02I kind of think my mother would have made a flan and now I'd make a tart.

0:26:02 > 0:26:04- Yeah, it would be the same thing. - Yeah, it would be exactly the same.

0:26:04 > 0:26:08- Yeah.- Who makes the quiche? - The grandmother.- French people?

0:26:08 > 0:26:11I don't know! MATT CHUCKLES

0:26:11 > 0:26:15- I came here for culinary answers. - Exactly.

0:26:15 > 0:26:19- I'm not getting very much! - Yeah. OK.- A tart and a flan.

0:26:19 > 0:26:23Wow! Let's hope the conversation gets better tonight, eh?

0:26:23 > 0:26:28OK, so I'm going to make Stinking Bishop flan and

0:26:28 > 0:26:32so in here I'm going to make a roux, so there's butter, flour,

0:26:32 > 0:26:34milk, enrichen it with eggs,

0:26:34 > 0:26:37and then loads and loads of this Stinking Bishop.

0:26:37 > 0:26:40So I'll just get this going. I'm going to finish it with wild mushrooms and truffle.

0:26:40 > 0:26:42- Does it stink? - Cos it's New Year's Eve.

0:26:42 > 0:26:47- Does it stink?- Yeah, it reeks.- Can I sniff it?- Have you ever tried it? - Er...

0:26:47 > 0:26:48No.

0:26:48 > 0:26:51- No? Do you want to try some? - Yeah, OK.- All right.

0:26:51 > 0:26:55- Are you a big cheese fan?- I love cheese. Absolutely love cheese.

0:26:55 > 0:27:00- Watch the knife.- But I try not to...eat too much of it.

0:27:00 > 0:27:03My roux's going lumpy because I'm chatting too much.

0:27:03 > 0:27:06It doesn't taste as pungent as it smells.

0:27:06 > 0:27:09- I don't know. It can get quite... - Yeah, they can.

0:27:09 > 0:27:12It's... It's a beautiful cheese.

0:27:12 > 0:27:15- Give it time.- Anyway, enough cheese chat. Let's talk about you.

0:27:15 > 0:27:19- BBC Breakfast.- Yeah. - So, I watch you regularly in the morning.- And we watch you back.

0:27:19 > 0:27:23Yes, you do. Yes, you do. And I'm always slightly terrified what you're going to ask cos

0:27:23 > 0:27:27we never know what you're going to say. And because there's so much going on in the studio,

0:27:27 > 0:27:31I'm not really listening, to be honest. So sometimes, you throw a question and I go - argh!

0:27:31 > 0:27:36- I don't know what you said! OK, so apart from BBC Breakfast, also Strictly.- Yeah.

0:27:36 > 0:27:37How did you enjoy that?

0:27:37 > 0:27:40I loved the training, had such good fun with the training.

0:27:40 > 0:27:43Cos I'm quite fit and I'm quite conscious about being fit and

0:27:43 > 0:27:45- being active. - I like your self-confidence.

0:27:45 > 0:27:49I didn't say I was fit as in hot! I just meant physically fit!

0:27:49 > 0:27:52- MATT LAUGHS - I go to the gym!

0:27:52 > 0:27:54I think you're a little bit envious cos you've got

0:27:54 > 0:27:57- a jacket that's too big... - MATT LAUGHS

0:28:00 > 0:28:03- All right, fair enough. - OK, next one.

0:28:03 > 0:28:05- Oh!- Setting a tone!

0:28:05 > 0:28:09To be fair, when you're old enough, Matt, you'll grow into that jacket!

0:28:09 > 0:28:12- Yeah! - LAUGHTER

0:28:12 > 0:28:17- OK, you can all gang up. - No-one minds a few extra inches.

0:28:17 > 0:28:21- So, was the training quite tough for Strictly?- Yeah.

0:28:21 > 0:28:23Cos for me, it looks terrifying.

0:28:23 > 0:28:27It is terrifying. You do eight hours a day.

0:28:27 > 0:28:31You get three and a half days to learn a routine, about a minute 40.

0:28:31 > 0:28:34It sounds really simple, but if you've never danced before,

0:28:34 > 0:28:37you're learning things just like how to keep your balance.

0:28:37 > 0:28:40I throw a few shapes on the dance floor and think I'm

0:28:40 > 0:28:42a pretty cool dancer in a club or whatever,

0:28:42 > 0:28:46- but when you have to be really precise, it's really tough.- Yeah.

0:28:46 > 0:28:49You're dancing with people, their bodies are honed,

0:28:49 > 0:28:51their muscles are completely at the peak.

0:28:51 > 0:28:53- Yeah.- And you kind of stand there...

0:28:53 > 0:28:56- And it's good for fitness as well, right?- Really fit.

0:28:56 > 0:28:59I lost weight doing it and your body shape changes completely.

0:28:59 > 0:29:03- Yeah.- So, I was always quite stocky and boyish.- Really?

0:29:03 > 0:29:06And you become quite lean. Yeah, you become really lean.

0:29:06 > 0:29:08Your body changes.

0:29:08 > 0:29:12- What? Even Ed Balls? - Ed's lost about- two stone. I know.

0:29:12 > 0:29:14He lost loads of weight while doing Strictly.

0:29:14 > 0:29:17He did it brilliantly and I thought he was fantastic.

0:29:17 > 0:29:19- Did you watch the rest of it?- Yeah.

0:29:19 > 0:29:22Of course, I danced in the final in the group dance, in the final.

0:29:22 > 0:29:26- So we got to go back and all be together and have a real laugh.- OK.

0:29:26 > 0:29:28And I tell you one thing that's always a myth,

0:29:28 > 0:29:31I always used to watch Strictly and watch all the celebs go,

0:29:31 > 0:29:35"Oh, we're all friends and we're a family," you are. You are.

0:29:35 > 0:29:37- You all get along really well. - Really?

0:29:37 > 0:29:41- I thought you were going to sort of give us some revelation, you all hate each other.- No, no.

0:29:41 > 0:29:44You all get on really, really well cos you're all in it together and you're all scared.

0:29:44 > 0:29:47- Really, really scared.- Yeah. - And you're working really hard.

0:29:47 > 0:29:50I would just find it quite terrifying,

0:29:50 > 0:29:53being that close to some dancer for about ten hours a day.

0:29:53 > 0:29:56Yeah, it was tough.

0:29:56 > 0:29:57I bet it was!

0:29:57 > 0:29:59Anyway, right.

0:29:59 > 0:30:01That says more about me, doesn't it?

0:30:01 > 0:30:06So, listen, let's go back to our career. So, you got into journalism.

0:30:06 > 0:30:07Yeah. Started off in papers.

0:30:07 > 0:30:11- Yeah.- Did English at uni. - It's a tough, tough career, right?

0:30:11 > 0:30:13Do you know? It's got tougher though.

0:30:13 > 0:30:15It's become much more tough.

0:30:15 > 0:30:19I talk to lots of young producers and young writers who,

0:30:19 > 0:30:22because I think the way media's developed, social media,

0:30:22 > 0:30:27everything's online now, and you just have access to everything.

0:30:27 > 0:30:30No-one really tunes in to the news just to get their information.

0:30:30 > 0:30:32It might be habitual.

0:30:32 > 0:30:35So, Breakfast is on when people are getting a Stinking Bishop...

0:30:35 > 0:30:38- Making a flan. - A flan, quiche, whatever.

0:30:38 > 0:30:40But, you know, people go online, so I think there's

0:30:40 > 0:30:42a lot more competition than there was when I began.

0:30:42 > 0:30:45So, do you need to make it sort of more entertaining?

0:30:45 > 0:30:49More sort of accessible? Would you say?

0:30:49 > 0:30:52Cos the news has got this kind of history of being quite sort

0:30:52 > 0:30:55- of straight and authoritative. - It depends on the time of day.

0:30:55 > 0:30:58So, if you think like for Breakfast, people are getting ready,

0:30:58 > 0:31:01they're getting the kids ready for school, they're getting breakfast

0:31:01 > 0:31:04ready, getting ready to go to work, they don't want anything too heavy.

0:31:04 > 0:31:07But if you're going to watch something like Newsnight in the

0:31:07 > 0:31:10evening, then you've decided to sit down and watch the news and

0:31:10 > 0:31:13get some analysis, don't you? You want to kind of learn something and come away from that,

0:31:13 > 0:31:15- so I think it depends on the time of day.- Right, OK.

0:31:15 > 0:31:18So, look, while we were chatting, in this tart,

0:31:18 > 0:31:20I've just got a little bit of Stinking Bishop, in here.

0:31:20 > 0:31:24So I made a base, a panade, which was flour, butter, a little

0:31:24 > 0:31:28bit of thyme, a bit of Dijon mustard in there, a bit of cayenne pepper.

0:31:28 > 0:31:31Enrichened with some egg yolks, separated the whites,

0:31:31 > 0:31:33mixed the whites and now, I've just folded those in.

0:31:33 > 0:31:36So that's going in to the tart shell,

0:31:36 > 0:31:40that gets baked at about sort of 200 until it's set, basically.

0:31:40 > 0:31:42Is the cheese going to melt

0:31:42 > 0:31:45all along the bottom, or have you made sure that every portion

0:31:45 > 0:31:48- has the same amount of cheese in? - Of course I did.

0:31:48 > 0:31:50- No, the cheese is just going to melt.- Right, OK.

0:31:50 > 0:31:54- Some cheeses don't melt as much. - Well, I'm hoping this one will.

0:31:54 > 0:31:57Right, this will go in here. Let's stick that in.

0:31:57 > 0:31:59And then we're going to finish that with

0:31:59 > 0:32:01a little bit of black truffle, bit of grated walnuts.

0:32:01 > 0:32:04- You good with walnuts?- Yeah.- OK, OK.

0:32:04 > 0:32:07Grated truffle, walnuts and some wild mushrooms.

0:32:07 > 0:32:08Right, let's get it on.

0:32:08 > 0:32:13- So, some of your other skills - you're a...- Not dancing!

0:32:13 > 0:32:17- Dancing.- Not dancing! I went out pretty early.

0:32:17 > 0:32:19But you're a trumpeter, is that right?

0:32:19 > 0:32:21I used to play the jazz trumpet, yeah. Used to play a lot.

0:32:21 > 0:32:24- And classical piano.- Yeah, I've still got a piano at home.

0:32:24 > 0:32:27Still got the same piano at my parents'. I was very, very lucky.

0:32:27 > 0:32:30My parents bought me a piano when I was nine years old and I've

0:32:30 > 0:32:33got that piano at home, so I tinkle away in private.

0:32:33 > 0:32:36- Never play in public. - Is that quite relaxing?- No.

0:32:36 > 0:32:38- Really?- Yeah, I tell you what...

0:32:38 > 0:32:40- LAUGHTER - OK.- I don't know.

0:32:40 > 0:32:42You might be very focused on it!

0:32:42 > 0:32:45I'll tell you why it's not really good.

0:32:45 > 0:32:49- Imagine if you gave up cooking for 20 years.- Right.

0:32:49 > 0:32:52You've been out, you'd tasted great food, and thought, right,

0:32:52 > 0:32:55I'll go back into the kitchen and you're rusty and you're just

0:32:55 > 0:32:57not to that standard and you probably would take a good few

0:32:57 > 0:33:00years, or a couple of years, to get back to that standard and,

0:33:00 > 0:33:01you know, intense practice.

0:33:01 > 0:33:04OK. I haven't got the time to practise, so I go to the piano

0:33:04 > 0:33:08and I've tried to play something, Clair de Lune, for example.

0:33:08 > 0:33:10Try to play that beautifully, mess it up over and over again.

0:33:10 > 0:33:13I end up slamming the keyboard and going and having a glass of

0:33:13 > 0:33:16- wine or something.- OK, so it's just very frustrating.- Yeah.

0:33:16 > 0:33:19- But you play a lot of golf, right? - I play a lot of golf. It's great.

0:33:19 > 0:33:23- It's good for the mind.- Yeah. - It's just you against the course.

0:33:23 > 0:33:26Did you bring her here just to make us feel bad about ourselves?

0:33:26 > 0:33:29- What can you not do? - LAUGHTER

0:33:29 > 0:33:33There's plenty I can't do, trust me. No, I love golf and I think...

0:33:33 > 0:33:37You will agree with me on this, it's a way of just completely getting away, it's healthy,

0:33:37 > 0:33:41you're outside for four hours, you're forced to walk,

0:33:41 > 0:33:44- you're forced to converse as well. - Forced to converse?!

0:33:44 > 0:33:47Well, not necessarily with people you'd mix with and you learn

0:33:47 > 0:33:51a lot from people that you wouldn't necessarily spend time with.

0:33:51 > 0:33:53You're being sociable. I cannot honestly see anything

0:33:53 > 0:33:56- that's wrong with it. This looks yummy.- Right.

0:33:56 > 0:33:59- Is this a floppy...? - It's like a souffle tart.

0:33:59 > 0:34:01I think it's a wobbly one.

0:34:01 > 0:34:04- It is a wobbly one? - Yeah, we like wobbly.

0:34:04 > 0:34:07- Do you like wild mushrooms? - Love them.- Do you like truffle?- Yes.

0:34:07 > 0:34:10Good. We'll get over the wobbly tart.

0:34:10 > 0:34:12LAUGHTER

0:34:12 > 0:34:16- I bet you say that to all the girls. - Ah, silver tongue.

0:34:16 > 0:34:18- Right.- Are these walnuts? - That's the walnuts.

0:34:18 > 0:34:21- And then the truffle. - Cos that would be good for texture,

0:34:21 > 0:34:24- the walnuts, cos it's all a bit... - Exactly.- Soft.

0:34:24 > 0:34:29- I love a bit of texture. - What's going on?

0:34:29 > 0:34:32Brilliant. You need a bit of mushroom...

0:34:32 > 0:34:34We're not getting any, huh?

0:34:34 > 0:34:37- You can have some. Do you want some?- Yeah.

0:34:37 > 0:34:39I'll dish some up for you. How is it, Naga?

0:34:39 > 0:34:41We'll gauge Naga's reaction.

0:34:43 > 0:34:45Taking a while!

0:34:45 > 0:34:47- Most people normally say... - I'm giving it considered opinion.

0:34:47 > 0:34:50I'm going to offer a considered opinion.

0:34:50 > 0:34:52No constructive criticism. I'm not into that.

0:34:52 > 0:34:54- Oh, it's wonderful. - That's much better.

0:34:54 > 0:34:57I thought the Stinking Bishop would be stronger, but it's really

0:34:57 > 0:35:00nice it isn't because I get to taste the mushrooms and I love mushrooms.

0:35:00 > 0:35:02Excellent. Right, this is your portion.

0:35:02 > 0:35:05So what will I be cooking Naga at the end of the show?

0:35:05 > 0:35:07Food heaven, I'll be making a luxurious shellfish platter.

0:35:07 > 0:35:11I'm going to be roasting lobsters, oysters, clams, crab claws,

0:35:11 > 0:35:14mussels, drizzle with a spicy garlic butter and then make fresh

0:35:14 > 0:35:17socca bread made with chickpea flour and served with roasted

0:35:17 > 0:35:18garlic mayonnaise.

0:35:18 > 0:35:20You haven't got enough seafood in there!

0:35:20 > 0:35:23- There's a lot of seafood. It's your hell...your heaven.- It's my heaven. - Exactly.

0:35:23 > 0:35:27Had to pull all the stops out. Or Naga could be having her food hell, which is ice cream.

0:35:27 > 0:35:29There's lots of that as well. White chocolate ice cream.

0:35:29 > 0:35:32I'm going to make a seasonal berry and white chocolate Arctic roll,

0:35:32 > 0:35:35and first I'm going to make a dark chocolate sponge,

0:35:35 > 0:35:38and once baked and cooled I'm going to roll it in some white chocolate

0:35:38 > 0:35:41and berry ice cream and serve with warm cassis and melted white chocolate,

0:35:41 > 0:35:42but you're going to have to wait until the end of

0:35:42 > 0:35:44the show to find out what you're getting.

0:35:44 > 0:35:47- Whether it's good news or bad news. - I don't like white chocolate either.

0:35:47 > 0:35:49You're missing the point as well.

0:35:49 > 0:35:51Right, time now for some more fantastic festive food from

0:35:51 > 0:35:53the BBC archives.

0:35:53 > 0:35:56Nigel Slater has got the perfect remedy for tomorrow's hangover.

0:35:56 > 0:35:58A delicious beef salad. Take it away, Nigel.

0:36:03 > 0:36:05New Year's Day.

0:36:05 > 0:36:08I fancy something that's really going to wake me up.

0:36:08 > 0:36:12This early in the year I really don't want to do too much cooking.

0:36:12 > 0:36:15And yet I want to eat very well, so something really straightforward and simple.

0:36:17 > 0:36:20And I'm not particularly superstitious, but I do have

0:36:20 > 0:36:25a few little rituals and one of them is at the beginning of the year

0:36:25 > 0:36:29to eat lentils. They're supposed to bring good luck or at least wealth.

0:36:29 > 0:36:34So for my first supper of the year I'm in the mood for a lentil and beef salad with

0:36:34 > 0:36:38an unusual ingredient that I promise will blow away the hangover.

0:36:41 > 0:36:44Put some lentils on to boil.

0:36:44 > 0:36:48I always pop in some aromatics like garlic, onion and bay leaves,

0:36:48 > 0:36:50just to give the lentils a bit more flavour.

0:36:52 > 0:36:55Next, it's time to make a tangy dressing to go with the lentils.

0:36:57 > 0:37:01Whenever I make a salad dressing I have an unusual habit that I

0:37:01 > 0:37:05put the salt into the vinegar and dissolve it.

0:37:07 > 0:37:12Before anything else. And I do that just to mellow the vinegar.

0:37:12 > 0:37:15It's just takes that really sharp bite off it.

0:37:18 > 0:37:21I'm going to put a little bit of mustard in this.

0:37:22 > 0:37:25Grainy or smooth, whatever you have will do.

0:37:25 > 0:37:28Add some pepper and a good glug of olive oil.

0:37:29 > 0:37:33Now for that secret ingredient. Fresh horseradish.

0:37:33 > 0:37:37There's something about the fresh stuff that has a real zip to it.

0:37:37 > 0:37:43It's really quite hot. Wonderful in a bloody Mary in the morning.

0:37:44 > 0:37:45It really makes your eyes shine.

0:37:45 > 0:37:50And it's dead easy to grow. Just pop a root cutting in the garden.

0:37:50 > 0:37:52But be warned, it can take over.

0:37:53 > 0:37:57It's not a fiery heat, it's a fresh, clean heat.

0:37:57 > 0:38:00And it's really good with earthy food like lentils.

0:38:02 > 0:38:06We've always kept it for beef and yet it has so many other uses.

0:38:06 > 0:38:09Smoked fish really appreciates horseradish.

0:38:11 > 0:38:14If you're using ready-made horseradish,

0:38:14 > 0:38:18two or three teaspoons will be fine, but once you've tasted the

0:38:18 > 0:38:21clean heat of the fresh stuff you'll never go back.

0:38:23 > 0:38:26I reckon lentils are done when they're still a little bit nutty.

0:38:30 > 0:38:34While the lentils are still warm, pour in your mustard dressing

0:38:34 > 0:38:37so all those lovely flavours soak in.

0:38:41 > 0:38:44I want something really fresh and green in there.

0:38:46 > 0:38:49This is a day I don't want to do much.

0:38:50 > 0:38:54So a little bit of parsley, that's all that's going in there.

0:38:54 > 0:38:58It's funny, the warmth that the lentils have given to the dressing has released

0:38:58 > 0:39:03all the oils in the horseradish and I can actually feel it coming up.

0:39:05 > 0:39:08Good for clearing the sinuses if you had a cold.

0:39:08 > 0:39:10And it's certainly good for a hangover.

0:39:10 > 0:39:13This is such a brilliant dish to kick off the New Year with.

0:39:13 > 0:39:17It's great for using up any bits of meat that are in the fridge too.

0:39:17 > 0:39:21I'm actually going to use the cold roast beef from yesterday.

0:39:22 > 0:39:25Whenever I use cold meat or fish in

0:39:25 > 0:39:29a salad I keep the pieces fairly small because this is the

0:39:29 > 0:39:31sort of food that I want to eat with just a fork.

0:39:38 > 0:39:41There's no ceremony to serving this one.

0:39:41 > 0:39:43Just dish up the lentils,

0:39:43 > 0:39:47tuck in the juicy meat and brace yourself for that horseradish hit.

0:39:49 > 0:39:53And then some grains of sea salt, really coarse stuff.

0:39:53 > 0:39:57I love that moment of crunching through brilliant white salt

0:39:57 > 0:39:58on cold roast meat.

0:40:12 > 0:40:16It's got an earthiness to it and a freshness, but then slowly

0:40:16 > 0:40:20that gorgeous heat is just coming through from the horseradish.

0:40:20 > 0:40:23It's a really good way to start the year.

0:40:23 > 0:40:26Do try this with fresh horseradish if you can.

0:40:27 > 0:40:31If you don't fancy growing it, your local grocer should have some

0:40:31 > 0:40:32going cheap.

0:40:38 > 0:40:41I reckon that would do the trick. Thanks for that, Nigel.

0:40:41 > 0:40:42Still to come on Saturday kitchen,

0:40:42 > 0:40:45Tom Kerridge is making a meal perfect for New Year's Day.

0:40:45 > 0:40:49He's dishing up a traditional peppery lemon chicken one-pan wonder.

0:40:49 > 0:40:53But the big news is will Naga be facing food heaven,

0:40:53 > 0:40:56a shellfish platter with spicy garlic butter, or food hell,

0:40:56 > 0:41:00ice cream, and I'll make a seasonal berry and white chocolate Arctic roll.

0:41:00 > 0:41:02Of course it's not up to our chefs today.

0:41:02 > 0:41:05Instead we're letting fate decide and I'll explain exactly how

0:41:05 > 0:41:08we're doing that at the end of the show, and it's fun, I promise you. It really is.

0:41:08 > 0:41:12Now, as it's New Year's Eve, we thought we'd set our chefs a special festive cocktail challenge

0:41:12 > 0:41:15using the bottles of booze that we still haven't managed to get through yet.

0:41:15 > 0:41:17And this challenge is a bit "whisky".

0:41:17 > 0:41:19GROANS Sounds like a bit risky.

0:41:19 > 0:41:22So you'll both have to "rum" with what you've got.

0:41:22 > 0:41:26You've only got 90 seconds to make the perfect New Year's drink

0:41:26 > 0:41:28and there'll be no mar-"gin" for error.

0:41:28 > 0:41:33So no "wining", and Naga will de-"cider" which one is the best.

0:41:33 > 0:41:36GROANS That is shocking.

0:41:36 > 0:41:40- Right.- Shocking.- Right, Ottolenghi, your time.- OK, man.- Let's cook.

0:41:40 > 0:41:43OK, so I'm going to stay on the cheese theme.

0:41:43 > 0:41:46And I'm going to make, with your kind help,

0:41:46 > 0:41:49- a kind of a souffle with Stilton cheese.- Yeah.

0:41:49 > 0:41:51So if you want to start by making a base for me...

0:41:51 > 0:41:55- OK. Sure.- ..which has got digestive biscuits, some sunflower seeds,

0:41:55 > 0:41:56- butter and a bit of Parmesan. - All right.

0:41:56 > 0:42:02- While I get ahead with the leek and...- So how did you come up with this?

0:42:02 > 0:42:06- This is in...- This is in my cookbook, Nopi, which was published

0:42:06 > 0:42:14last year and the co-author Scully, who was with me here last year,

0:42:14 > 0:42:18came up with this, while travelling in Australia.

0:42:18 > 0:42:20Essentially, he is Australian.

0:42:20 > 0:42:24Essentially, the idea is you take something that we

0:42:24 > 0:42:27all love, which is a cheesecake, and something which we all love,

0:42:27 > 0:42:30which is a souffle, and mix them together into something which

0:42:30 > 0:42:36is kind of easy and... You know, you get the best of both worlds.

0:42:36 > 0:42:38- This is a big seller at the restaurant.- It's massive.

0:42:38 > 0:42:40- It's always been on the menu.- Yeah.

0:42:40 > 0:42:43- And...- Ever tried to take it off?

0:42:43 > 0:42:47- No, never tried to take it off because I know how much people love it.- Right.

0:42:47 > 0:42:49So this is how we go.

0:42:49 > 0:42:52And, you'll see, we serve it in little copper pans that will

0:42:52 > 0:42:56come out in a minute, and it's very, very simple.

0:42:56 > 0:43:00- Yeah.- So I've got the leek here sauteing with a little bit of salt.

0:43:00 > 0:43:03Loads of us get given Stilton at Christmas so this is

0:43:03 > 0:43:05a really good way to get rid of it.

0:43:05 > 0:43:09This is a great way to get rid of the Stilton and there's always

0:43:09 > 0:43:11too much Stilton lying around, right?

0:43:11 > 0:43:13There would never be Stilton lying around in my house.

0:43:13 > 0:43:15- Not in your house?- No.- Are you a big Stilton fan?- Massive.

0:43:15 > 0:43:19Love blue cheese. Do you know, we were just chatting.

0:43:19 > 0:43:23- I was admiring Galton's outfit today.- And look at the state of you two!

0:43:23 > 0:43:27- We were wondering if you two were going to make an effort later on. - Really?

0:43:27 > 0:43:31But do you know I have given Galton some serious sartorial advice

0:43:31 > 0:43:33- before that?- Well, you did, yes.

0:43:33 > 0:43:37About the companions, which are little elastic things that

0:43:37 > 0:43:41- attach to your socks, to your shirt, and keep it down.- What?- Yeah.

0:43:41 > 0:43:45- You don't want to know about them. - It's the most amazing thing in the world.- In what century?

0:43:45 > 0:43:47- In this country.- Century. - Barmen do it.- What century?

0:43:47 > 0:43:52- Have you got them on?- I'm not going to talk about that.- He has got them on.- Have you got them on?

0:43:52 > 0:43:56- Very intimate question. - You're wearing suspenders, basically.

0:43:56 > 0:43:59Suspenders, yeah, that's it.

0:43:59 > 0:44:02- OK.- But...- So you're trying to get me to wear suspenders?

0:44:02 > 0:44:06All the trendy bar people in London wear it and it's called the

0:44:06 > 0:44:08Shirt Companion and it keeps the shirt down.

0:44:08 > 0:44:11How do you know they are wearing it if you wouldn't show yours?

0:44:11 > 0:44:15They tell me. I've got a good answer for that question.

0:44:15 > 0:44:17LAUGHTER

0:44:17 > 0:44:21So you just want to soften the leeks, and I'm going to throw them

0:44:21 > 0:44:25- in here.- OK, so just crumble that, soften some leeks...- Yeah.

0:44:25 > 0:44:30Ideally you want the leeks to cook nicely, get a nice flavour,

0:44:30 > 0:44:35- and I'm going to add some cream cheese.- OK.

0:44:36 > 0:44:41I like the idea of the biscuits in here cos it's got that sweetness in it as well.

0:44:41 > 0:44:45Yeah. And also the nuts add a really nice touch.

0:44:45 > 0:44:48Because you'd sit down and eat a pile of biscuits with Stilton as well.

0:44:48 > 0:44:50Yeah. It makes complete sense.

0:44:50 > 0:44:56- Some creme fraiche and some double cream.- OK.- So lots of cream in here.

0:44:56 > 0:44:59And I'm just going to mix that together

0:44:59 > 0:45:03- Do you want to chop the basil or maybe crush the garlic for me?- Yes.

0:45:03 > 0:45:08- I'm going to add some...- Can I ask another question?- Go for it.

0:45:08 > 0:45:12- May I?- Just... Nothing intimate, right?- Are you going to cook the base?

0:45:12 > 0:45:15No, the base doesn't need to cook.

0:45:15 > 0:45:18So how do you know your biscuit is not going to get soggy?

0:45:18 > 0:45:23The biscuits are going to be a little bit soggy by the

0:45:23 > 0:45:26finish because they've got a wet substance over them, which is

0:45:26 > 0:45:30the cheesecake mix. So it's never going to be crisp.

0:45:30 > 0:45:34Even when you have a baked cheesecake it's always slightly soggy, right?

0:45:34 > 0:45:39- It never is quite crisp. Is that a good answer?- Er...- It's fine by me.

0:45:39 > 0:45:41LAUGHTER

0:45:41 > 0:45:42You're good to me, Galton.

0:45:42 > 0:45:45I would be concerned about taking it out of the...

0:45:45 > 0:45:47You're not wanting a soggy bottom, are you?

0:45:47 > 0:45:50- No-one wants a soggy bottom. - You're not. You're eating it from the pan.

0:45:50 > 0:45:51You eat it from the pan?

0:45:51 > 0:45:54So you get a little bit of biscuit on the bottom.

0:45:54 > 0:45:58- Oh!- So I've just added the basil and chives here,

0:45:58 > 0:46:01so a little bit of herbs. You can add the garlic.

0:46:01 > 0:46:04And I'm just going to crush these. Break these four eggs.

0:46:04 > 0:46:06- Into this mix here, yes? - Into that mix.

0:46:09 > 0:46:13OK. And don't forget if you'd like to try Yotam's or any of our studio recipes

0:46:13 > 0:46:17the visit the website bbc.co.uk/saturdaykitchen.

0:46:17 > 0:46:24Here we go. I'm going to whisk that through. I'm not working it too much.

0:46:24 > 0:46:27So, unlike a souffle, you don't incorporate a lot of air but

0:46:27 > 0:46:33- there is enough with the eggs there to make it rise nicely.- OK.

0:46:33 > 0:46:36So now all you want to do is add this cheese.

0:46:36 > 0:46:39I'm not adding it from the beginning because I want it to stay in lumps.

0:46:39 > 0:46:42- OK.- So you get bits of Stilton. - So it's quite a coarse mix.- Yes.

0:46:42 > 0:46:47- Could you do it with other cheeses? - Yeah, you could do it with other cheeses, but the nice thing about

0:46:47 > 0:46:50a blue cheese is that it really stands out.

0:46:50 > 0:46:54So you get intense flavour. Also this is the right time of the year.

0:46:54 > 0:46:57Some people have Stilton left in their cupboards so that's

0:46:57 > 0:47:01- a good thing. And then I'll just fill those...- Not in your cupboards. - No.

0:47:01 > 0:47:02Greedy household, my household.

0:47:04 > 0:47:08- Take this over there. - So what are you up to tonight then?

0:47:08 > 0:47:13- Tonight...- Are you working?- No. I'm going to have some friends over. - Yeah.

0:47:13 > 0:47:17- Are you cooking? - There will be some cooking.- Yeah.

0:47:17 > 0:47:19But... I know it's last-minute but we still haven't decided. There's

0:47:19 > 0:47:25so much leftovers in the house from the last... From recently.

0:47:25 > 0:47:27Is it a big affair? Do you have lots of people over or...?

0:47:27 > 0:47:30Yeah, normally we have a lot of people in our house.

0:47:30 > 0:47:33I've got two little kids and lots of friends, and they normally

0:47:33 > 0:47:36- come over and we just have fun together.- Nice.- Yes.

0:47:36 > 0:47:41Do your friends expect every meal you make to be fantastic?

0:47:41 > 0:47:43They expect it but they never get it.

0:47:43 > 0:47:45LAUGHTER

0:47:46 > 0:47:49Does it rather depend on how much you've had to drink?

0:47:49 > 0:47:51No ready meals in our house, Naga.

0:47:51 > 0:47:55Can I just make clear there are none in my house either.

0:47:55 > 0:47:59- It was a controlled experiment. - Yeah. I know. I know.

0:47:59 > 0:48:04Yeah. No, they do expect and they do get good food, but not always.

0:48:04 > 0:48:06It doesn't... Ooh. It doesn't always work.

0:48:08 > 0:48:12So, those are ready. It will take about half an hour. At 180.

0:48:12 > 0:48:14Do you find people...? Are they scared to cook for you?

0:48:14 > 0:48:16Do they get a little nervous?

0:48:16 > 0:48:18Yeah, sometimes they say that, but once they've met me,

0:48:18 > 0:48:21they're not scared any more. I'm very easy.

0:48:21 > 0:48:22- Do they ever cook anything from your book?- Yeah.

0:48:22 > 0:48:25- And do you go, "Oh, no, that's not how you do it"?- Yeah, normally.

0:48:25 > 0:48:27LAUGHTER Are you that rude or not?

0:48:27 > 0:48:30- No, I don't say that.- OK. LAUGHTER

0:48:30 > 0:48:32Matt, is that because you...? Is that because you've done it?

0:48:32 > 0:48:35- No, that's what he does.- Matt... - Are you not paying attention?

0:48:35 > 0:48:39- I am paying attention... - You know when somebody cooks for you and they cook from your book

0:48:39 > 0:48:42- and they go, you go, "What do you think?"- Yeah, but mine's...

0:48:42 > 0:48:44But to be fair, my instructions are so accurate...

0:48:44 > 0:48:46LAUGHTER

0:48:46 > 0:48:49- ..you're not going to make a mistake.- Do you know...?

0:48:49 > 0:48:51And if you have a good recipe book,

0:48:51 > 0:48:53there is no excuse to say "I'm not a good cook",

0:48:53 > 0:48:56- because that's just laziness.- it is.

0:48:56 > 0:49:01- It is.- It is.- Matt.- Yes? - Would you crush a few...

0:49:01 > 0:49:03- hazelnuts for me?- Sure.

0:49:03 > 0:49:06- So I'm just going to finish those off.- OK.

0:49:06 > 0:49:07So we'll bring it here.

0:49:09 > 0:49:10- Bring them here.- What's that?

0:49:10 > 0:49:15- These are going over here?- Yeah. If you crush a few hazelnuts for me.

0:49:15 > 0:49:16Mm-hm.

0:49:16 > 0:49:20I'll place those here. We can bring them to the table.

0:49:22 > 0:49:24And it's nice to serve things in pans like these,

0:49:24 > 0:49:27- but you can use any old ramekins for these.- OK.

0:49:27 > 0:49:31- It doesn't need to be fancy copper pots.- But don't be turning them out.

0:49:31 > 0:49:33- Sorry?- Eat them from the ramekins. - From the ramekin.

0:49:33 > 0:49:35- You can't turn them out.- OK.

0:49:35 > 0:49:38I mean, unless you want a real nice little disaster happening

0:49:38 > 0:49:40in your kitchen.

0:49:40 > 0:49:44And I've got a little bit of honey, and these are pickled beetroots.

0:49:44 > 0:49:47- Mm-hm?- Which have been cooked in, with sugar, vinegar

0:49:47 > 0:49:52- and some aromatic garlic and bay leaf.- Nice. OK.

0:49:52 > 0:49:56And I'm just going to finish off all of them with...

0:49:56 > 0:50:00- some of that pickled beet.- Mm-hm. - You like beetroot?- Love beetroot.

0:50:00 > 0:50:03- Good.- I'm wondering though, do you have to add the honey?

0:50:03 > 0:50:05You don't have to. You want one without honey?

0:50:05 > 0:50:06Yes.

0:50:06 > 0:50:08LAUGHTER

0:50:08 > 0:50:11- Well, I'll do one without honey for you.- It's not a restaurant!

0:50:11 > 0:50:14Yes, it is. I've got three amazing cooks in the room.

0:50:14 > 0:50:17- Why wouldn't I ask for it how I want it?- Exactly...

0:50:17 > 0:50:21- You can be as difficult as you like. - OK, trust me, I am.

0:50:21 > 0:50:23LAUGHTER

0:50:23 > 0:50:26I just think I love savoury food and I don't see why everything

0:50:26 > 0:50:29has to be counterbalanced with something sweet.

0:50:29 > 0:50:31Well, you try it with and without.

0:50:31 > 0:50:34And beetroot's going to be tangy, so I've got two different ranges

0:50:34 > 0:50:37there, tangy and creamy, I don't necessarily want to...

0:50:37 > 0:50:39I think she's quite clever, actually.

0:50:39 > 0:50:42To be fair, I think you should try it with and then without.

0:50:42 > 0:50:46I'll try it with. A bit of honey on one side of mine.

0:50:46 > 0:50:50- On one side of yours.- Oh, my God. Do you have pizzas like that as well?

0:50:50 > 0:50:54So, er, a little bit of honey on one side of this one.

0:50:54 > 0:50:55And no honey on that side.

0:50:55 > 0:50:58- Half ham, half pineapple. - LAUGHTER

0:50:58 > 0:50:59I've never had pineapple...

0:50:59 > 0:51:01You really don't want a lot of honey here.

0:51:01 > 0:51:03Just a tiny, a tiny drizzle.

0:51:03 > 0:51:05- You don't like that sweet stuff at all, do you?- No, no.

0:51:05 > 0:51:09- Sweet enough.- A few little... - Yeah, absolutely.

0:51:09 > 0:51:11- They look nice.- Yeah.

0:51:11 > 0:51:14Or you can use just normal basil, chop it up.

0:51:14 > 0:51:17- Right, remind us what those are then?- So, these are...

0:51:17 > 0:51:21savoury cheesecakes with Stilton cheese and pickled beetroot.

0:51:21 > 0:51:23Fantastic.

0:51:27 > 0:51:30Right, let's go, see what they think. These look beautiful.

0:51:30 > 0:51:32They're also really hot, so don't touch them.

0:51:32 > 0:51:33LAUGHTER

0:51:33 > 0:51:36- He learned the lesson. - Don't touch handle.

0:51:36 > 0:51:39- Don't touch the handle, yes.- In the restaurant, we serve them with

0:51:39 > 0:51:42- a little napkin over the handle, but...- But not here.

0:51:42 > 0:51:45- I can trust you guys. You're clever.- Oh, I don't know.

0:51:45 > 0:51:48- Shall I put one there for you? - Maybe, maybe not on the table.

0:51:48 > 0:51:51- It might crack it. - It's glass! It's glass.

0:51:51 > 0:51:55It's toughened glass. I'm sure even the BBC can afford that.

0:51:55 > 0:51:56LAUGHTER

0:51:56 > 0:51:58Right, dive in.

0:51:58 > 0:52:01- Can I try yours?- There we go. Get the bit with the honey.

0:52:01 > 0:52:03I don't know where there are...

0:52:03 > 0:52:05Oh, yeah, I'm trying to find a bit without the honey. Oh...

0:52:05 > 0:52:08- Well, I've got to try with and without.- Mm.

0:52:08 > 0:52:09Mm-mm.

0:52:09 > 0:52:12And try to get to the bottom because that biscuit

0:52:12 > 0:52:16- is really important, that crust. - Oh, my God, that's so good.

0:52:17 > 0:52:19That's so delicious.

0:52:19 > 0:52:21You do vegetarian food really well.

0:52:21 > 0:52:23- Oh, thank you.- Very hot.- Mm.

0:52:23 > 0:52:27- It's lovely. Really lovely. - I'm really looking forward to...

0:52:30 > 0:52:32It's the same kind of comfort you get from a cheesecake.

0:52:32 > 0:52:35When you ate mine, you went straight away, "That's delicious."

0:52:35 > 0:52:37I know. I know, I'm not sure about these considered opinions.

0:52:37 > 0:52:40No, no, no, because I have to try without the honey as well, don't I?

0:52:40 > 0:52:42Um, so...

0:52:44 > 0:52:47- It's delicious.- Thank you so much. - Good, isn't it?- Mm.

0:52:47 > 0:52:49- I might have to nick this one. - Yeah, well...

0:52:49 > 0:52:52- What piece of meat or fish...? - It's really nice.- It's good?

0:52:52 > 0:52:54Really... But I prefer it without the honey.

0:52:54 > 0:52:56- Without the honey.- Mm. - Do you?- But that's...

0:52:56 > 0:52:58We're all different. The world would be a boring place if we weren't.

0:52:58 > 0:53:01Right, time to head back to Oxfordshire to find out

0:53:01 > 0:53:02what Olly Smith has chosen to go

0:53:02 > 0:53:04with Yotam's decadent blue cheesecake.

0:53:34 > 0:53:38With Yotam's champion cheesecake, a wine with enough welly to work

0:53:38 > 0:53:42with all of that marvellous melted cheese is the perfect resolution.

0:53:42 > 0:53:45Now, a great option for cheesecake in general is actually

0:53:45 > 0:53:48a white wine, such as this Trebuchet Chardonnay

0:53:48 > 0:53:50from South Africa. Great value for money.

0:53:50 > 0:53:54However, with the bold flavour of that blue cheese,

0:53:54 > 0:53:57the earthy beetroot and, of course, the red wine vinegar,

0:53:57 > 0:54:00this dish is knocked firmly into red wine territory,

0:54:00 > 0:54:04and I'm selecting a bottle that's brand-new on the UK shelves.

0:54:04 > 0:54:08And it's as bright and dazzling as the fireworks on New Year's Eve.

0:54:08 > 0:54:13It's time to light the touch paper on Boya Pinot Noir.

0:54:13 > 0:54:14Bang.

0:54:14 > 0:54:18This wine, Boya, means buoy, the kind that floats on the ocean.

0:54:18 > 0:54:20And it's a reference to the maritime climate,

0:54:20 > 0:54:22where the wine comes from.

0:54:22 > 0:54:25It's in the Leyda Valley in Chile, which overlooks the Pacific Ocean,

0:54:25 > 0:54:28and all that freshness keeps the wine nimble and elegant.

0:54:28 > 0:54:30Lots of flavour, not too heavy.

0:54:30 > 0:54:33And this wine isn't just an award-winner,

0:54:33 > 0:54:35THIS is a trophy winner.

0:54:38 > 0:54:40Ah. Highway to the danger zone.

0:54:40 > 0:54:44That is top gun Pinot Noir.

0:54:44 > 0:54:47With the blue cheese in the dish, it's really salty and intense,

0:54:47 > 0:54:49and you need the natural zing of Pinot Noir

0:54:49 > 0:54:52to resonate like the chimes of Big Ben himself.

0:54:52 > 0:54:55The texture of the dish actually isn't that heavy.

0:54:55 > 0:54:57You want a wine that's light and elegant.

0:54:57 > 0:55:00The sort of thing you could happily sip all New Year's Eve long.

0:55:00 > 0:55:04And, finally, you've got the earthy beetroot, that spicy peppercorn,

0:55:04 > 0:55:06and a little bit of fragrant thyme in the dish.

0:55:06 > 0:55:10It's the gentle scented, woody character of Pinot Noir

0:55:10 > 0:55:13that's spot-on to sing-along side.

0:55:13 > 0:55:17Yotam, Happy New Year, and here's to your incredible cheesecakes.

0:55:17 > 0:55:19Cheers!

0:55:23 > 0:55:25That's delicious, and new to the UK shelves.

0:55:25 > 0:55:27- Very nice.- Only been in a few weeks.

0:55:27 > 0:55:30- You want it slightly chilled. - Good price.

0:55:30 > 0:55:32- I love a Pinot.- Beautiful. - Do you think it goes well

0:55:32 > 0:55:35- with your dish?- Spectacularly well. - Yeah?- It's lovely, yeah.

0:55:35 > 0:55:38- Olly Smith is good, isn't he? - He is good.- Yeah, really lovely.

0:55:38 > 0:55:41- I was... I started on the wine late cos I was still eating.- Yeah.

0:55:41 > 0:55:44- It's so good.- You're enjoying it, aren't you?

0:55:44 > 0:55:46- Really good.- Good. Nice. All happy, Galton?

0:55:46 > 0:55:48- Yeah, it's lovely, it's lovely. - Excellent.

0:55:48 > 0:55:50Good. Right, time now for a treat from the Hairy Bikers.

0:55:50 > 0:55:53Si and Dave are making their idea of the perfect comfort food,

0:55:53 > 0:55:57ideal on a cold January day, or for New Year's day hungover, maybe.

0:56:02 > 0:56:05Just because you've got a sweet tooth, it doesn't mean

0:56:05 > 0:56:08your life's confined to biscuits, puddings and cakes.

0:56:08 > 0:56:12No, it doesn't. You can have sweets savoury and sour.

0:56:12 > 0:56:13Sweet and sour.

0:56:13 > 0:56:17But this sweet and sour is sweet and sour chicken.

0:56:17 > 0:56:23We start with some cornflour and we put one tablespoon of cornflour

0:56:23 > 0:56:29and two tablespoons of pineapple juice, and you mix it together.

0:56:29 > 0:56:32And that's going to act as a bit of a thickener

0:56:32 > 0:56:35for our sweet and sour.

0:56:35 > 0:56:38What I'm doing here is I'm making the sweet and sour sauce.

0:56:38 > 0:56:40That's going to be to thicken the sweet and sour,

0:56:40 > 0:56:42but this is the sauce itself.

0:56:44 > 0:56:47'Put 300ml of pineapple juice into a bowl,

0:56:47 > 0:56:50'along with two cloves of crushed garlic

0:56:50 > 0:56:53'and 25g of finely grated ginger.'

0:56:54 > 0:56:57It's about mise en place, it's about getting everything prepped

0:56:57 > 0:57:00so it's ready because, by the very nature of what it is,

0:57:00 > 0:57:03cookery from that part of the world is pretty quick.

0:57:05 > 0:57:10So take the stress out of it and get prepared.

0:57:11 > 0:57:13I'm going to put plenty of ginger in, Kingy.

0:57:13 > 0:57:15- I love ginger.- I like it.

0:57:15 > 0:57:18- It's about balancing when you do sweet and sour.- It is.

0:57:18 > 0:57:20We want it quite chunky.

0:57:20 > 0:57:23One, two, three.

0:57:23 > 0:57:25Again.

0:57:25 > 0:57:27Straight down the breast.

0:57:27 > 0:57:30One, two, three, four.

0:57:31 > 0:57:33Lush.

0:57:33 > 0:57:36Right, I've got my pineapple juice with the garlic and the

0:57:36 > 0:57:37ginger in that.

0:57:37 > 0:57:40Now we start to build up the big-hitting flavours.

0:57:42 > 0:57:45I've got soy sauce, white wine vinegar and ketchup.

0:57:48 > 0:57:52'To the sauce mix, add two tablespoons of white wine vinegar

0:57:52 > 0:57:56'to give it a sour kick. Then, add one tablespoon of dark soy sauce

0:57:56 > 0:57:57'for saltiness,

0:57:57 > 0:58:01'and three tablespoons of ketchup for sweetness.'

0:58:01 > 0:58:02Nice.

0:58:02 > 0:58:04'And we're not going to stop there.

0:58:04 > 0:58:08'This sweet tooth sauce has two tablespoons of soft brown sugar

0:58:08 > 0:58:09'in it as well.'

0:58:10 > 0:58:12And a big chug of black pepper.

0:58:16 > 0:58:19And just to zip it up, some chilli flakes.

0:58:22 > 0:58:26'For our sweet and sour chicken, we need half a small pineapple

0:58:26 > 0:58:29'cut into chunks, one medium onion in rough wedges,

0:58:29 > 0:58:33'one red pepper, one green pepper, both deseeded

0:58:33 > 0:58:37'and cut into chopstick-friendly pieces.'

0:58:37 > 0:58:39I think we're about ready to build up proper, aren't we?

0:58:39 > 0:58:41- I think we are. We're there, mate, really.- Right.

0:58:41 > 0:58:44Heat some oil in a pan.

0:58:44 > 0:58:47Let's put the banging gas ring on.

0:58:47 > 0:58:53All I'm doing is putting some more cornflour in my bowl.

0:58:54 > 0:58:57'And then I'm tossing my chicken chunks in the flour.'

0:58:58 > 0:59:02- Now, look at the wok. - That's what we want.

0:59:02 > 0:59:06- Oh, aye.- That's a hot wok.- That's wok awound the clock, that one.

0:59:06 > 0:59:08We put the veggies in and watch them bounce.

0:59:08 > 0:59:11It's quite a lot of oil there, but it's all going to work out

0:59:11 > 0:59:14in the end. Cos we've got quite a lot to fry, actually.

0:59:14 > 0:59:16SIZZLING

0:59:17 > 0:59:20Got to be careful because I won't have a day out of this shirt.

0:59:20 > 0:59:23Whoa, yeah.

0:59:23 > 0:59:25It's in about two or three minutes cos they're quite big chunks.

0:59:25 > 0:59:28We still have plenty of crunch in them.

0:59:28 > 0:59:30- Time for Mr Chicken.- That's us.

0:59:36 > 0:59:39We're going to put the sauce in next and we're going to kind of

0:59:39 > 0:59:41poach the chicken in a sweet and sour sauce,

0:59:41 > 0:59:44- so don't worry about it cooking through.- Yeah, yeah.

0:59:44 > 0:59:47It's even with sweet things though, with sweet sweets,

0:59:47 > 0:59:49you have bittersweet, don't you, Si?

0:59:49 > 0:59:51- Yeah.- It's like, lime goes great with chocolate.

0:59:51 > 0:59:54- You know, chocolate limes. That's sweet and sour.- I love that.

0:59:54 > 0:59:59- Lemon drizzle cake.- Yes.- It's a sweet cake, sharp as you like.

0:59:59 > 1:00:02You soak the sugar in lemon juice on the top.

1:00:02 > 1:00:05- How we getting on?- It's all right. It's browning up just nicely.

1:00:05 > 1:00:06Lovely.

1:00:08 > 1:00:09Right, time for the pineapple

1:00:09 > 1:00:13to match with the chicken in that marriage, that perfect duet,

1:00:13 > 1:00:16of sweet and sour.

1:00:16 > 1:00:17Dee-dee-deedily-toot-toot!

1:00:17 > 1:00:19MUSIC: Kung Fu Fighting by Carl Douglas

1:00:19 > 1:00:20Oh, lovely.

1:00:22 > 1:00:24That's nice.

1:00:24 > 1:00:25Hey, time for the sauce!

1:00:26 > 1:00:27All right, fire off.

1:00:32 > 1:00:35We'll just cook that now for about four minutes.

1:00:35 > 1:00:37When that's up to temperature and it's been cooking,

1:00:37 > 1:00:39we add the thickening agent,

1:00:39 > 1:00:41which is the cornflour and pineapple juice.

1:00:41 > 1:00:44And there we have it, all by a bit of seasonal adjustment.

1:00:44 > 1:00:46- That's it.- Sweet and sour chicken.

1:00:46 > 1:00:50'The sweet sour combination has affinities with certain foods,

1:00:50 > 1:00:53'especially rich meats.'

1:00:53 > 1:00:56'You find it in lamb with mint sauce, duck with orange sauce,

1:00:56 > 1:00:59'and here, chicken with pineapple sweet and sour sauce.'

1:01:01 > 1:01:02The thickening agent.

1:01:04 > 1:01:06Let that bubble away till it's thick.

1:01:08 > 1:01:12We're going to garnish this with jauntily sliced spring onions.

1:01:22 > 1:01:23There we go, it's ready.

1:01:26 > 1:01:31This would be great served with jasmine rice, wouldn't it?

1:01:31 > 1:01:33Nice big chunks of chicken.

1:01:33 > 1:01:35Look at that. That's a beautiful thing.

1:01:35 > 1:01:38It's all right, isn't it?

1:01:38 > 1:01:40- Chopsticks, traditional.- Oh, yeah.

1:01:44 > 1:01:46- Mmm.- Mmm.

1:01:46 > 1:01:49It's sweet and it's sour.

1:01:49 > 1:01:50It's juicy.

1:01:50 > 1:01:52It's crunchy, it's soft.

1:01:52 > 1:01:55- Ginger comes through lovely, doesn't it?- Oh, aye.

1:01:55 > 1:01:57What I love about it though, when you do something like this,

1:01:57 > 1:02:01be it sweet and sour or Chinese lemon chicken, at home,

1:02:01 > 1:02:05when you use real ingredients - not sauces out of a bottle -

1:02:05 > 1:02:08it's really easy to make your own sweet and sour sauces.

1:02:08 > 1:02:11If you do lemon chicken, it's really easy to make your own lemon sauce

1:02:11 > 1:02:13with real lemons.

1:02:13 > 1:02:16And it just tastes like really, really good food.

1:02:16 > 1:02:19And look how long it took us to make it.

1:02:19 > 1:02:20Not that long.

1:02:20 > 1:02:23But because you've cooked it quickly,

1:02:23 > 1:02:26that chicken's really juicy.

1:02:26 > 1:02:29- And I think the balance of the sweet and sour is perfect.- Mm-hm.

1:02:29 > 1:02:34And I love this sort of food because all the veggies

1:02:34 > 1:02:37still maintain a little crunch to them.

1:02:37 > 1:02:39Fantastic.

1:02:39 > 1:02:41Long live sweet and sour.

1:02:41 > 1:02:44It's the sweet dish that knows it's a savoury.

1:02:45 > 1:02:48'And, you know, pork or shrimp would also work very well

1:02:48 > 1:02:50'with this sweet and sour sauce.'

1:02:50 > 1:02:53'And if you fancy it, you can even replace

1:02:53 > 1:02:55'the white wine vinegar with apple cider vinegar

1:02:55 > 1:02:57'and make it that bit sweeter.'

1:03:05 > 1:03:08Definitely one for the New Year. Now, because we're not live today,

1:03:08 > 1:03:12we asked some of you to record some questions on your phone for us.

1:03:12 > 1:03:13And up first is Bob.

1:03:13 > 1:03:15Morning, chefs.

1:03:15 > 1:03:20I'd love a recipe for a great breakfast for a hangover.

1:03:20 > 1:03:22Cheers!

1:03:22 > 1:03:25- I've got this. Right. - His little shot glass there.

1:03:25 > 1:03:29- You've got to think outside the box on this one.- Wait for it.

1:03:29 > 1:03:32It's Christmas pudding, fry it...

1:03:32 > 1:03:34Dirty!

1:03:34 > 1:03:38- Add some crispy bacon with it as well.- That's better.

1:03:38 > 1:03:41- Maybe a little bit of scrambled egg, as well as that.- Yeah.

1:03:41 > 1:03:46Believe it or not, that very sweet and savoury works quite well.

1:03:46 > 1:03:47And a Bloody Mary?

1:03:47 > 1:03:49Well, you could have a Bloody Mary or a Prairie Oyster,

1:03:49 > 1:03:52- or something like that.- Bleurgh. Prairie Oyster.

1:03:52 > 1:03:55- Are you not happy with that? - The oyster's weird.

1:03:55 > 1:03:59The scrambled egg, you know, I've got a texture problem going on.

1:03:59 > 1:04:02- This is the never-ending story. - But the crispy, streaky bacon

1:04:02 > 1:04:05with Christmas pudding, fried in butter, yeah.

1:04:05 > 1:04:07- I can see that.- I can see that happening.- There we are.

1:04:07 > 1:04:08I can see that working.

1:04:08 > 1:04:11A little bit left-field, but it's quite good. Right.

1:04:11 > 1:04:14- Next up, Amy and Chris. - Hi, Saturday Kitchen.

1:04:14 > 1:04:17We're hosting our family for New Year's Day this year and we'd

1:04:17 > 1:04:21love to do a festive ham. Can you give us the best recipe?

1:04:21 > 1:04:25Chris, getting dressed up there for New Year's Eve. Make an effort.

1:04:25 > 1:04:26You could learn from him.

1:04:26 > 1:04:29You two, look at you, pay attention. Festive ham.

1:04:29 > 1:04:34- Who's got a recipe? - Just sugar baked ham, lovely.

1:04:34 > 1:04:35You're really selling it.

1:04:35 > 1:04:37Well, no, it's a lovely thing, isn't it?

1:04:37 > 1:04:41You bake a whole ham and I would coat it in cloves and

1:04:41 > 1:04:44Demerara sugar. It's classical, it's very simple to do.

1:04:44 > 1:04:48- And you don't have to worry about it too much.- No twists?

1:04:48 > 1:04:51- Not for me, classic for me.- Yotam, would you like to add to that?

1:04:51 > 1:04:54I think the same thing, with some chilli flakes.

1:04:54 > 1:04:57- Jelly flakes?- Chilli!- Chilli flakes.

1:04:57 > 1:04:59What is the matter with you?!

1:04:59 > 1:05:01- Sorry, I heard jelly. - Where are you?!

1:05:01 > 1:05:05- LAUGHTER OK, a little bit of chilli.- A little bit of chilli because it just works.

1:05:05 > 1:05:08You know, brown sugar, cloves, chilli,

1:05:08 > 1:05:10that works really well together and if you want to be really

1:05:10 > 1:05:14- adventurous, you add a bit of ginger. I'm sure you'd like that. - I'd love the ginger.

1:05:14 > 1:05:16But I'm trying to think of leftovers that you'd have.

1:05:16 > 1:05:19- Wasn't that the question? - No, no. How to cook your gammon.

1:05:19 > 1:05:22- Festive ham.- Oh, festive ham. - Yeah.- Cranberry juice.

1:05:22 > 1:05:26- Cranberry juice.- What? Cook it in cranberry juice?- And orange juice.

1:05:26 > 1:05:30- Give it some flavour. - And finally, Gennaro.

1:05:30 > 1:05:32Hi, Matt. I'm in Italy. I'm up to the mountains.

1:05:32 > 1:05:35But please can you tell me what shall I cook for New Year's?

1:05:35 > 1:05:39Some alternatives, something kind of antipasti.

1:05:39 > 1:05:41I'm fed up to eat the same things every year.

1:05:41 > 1:05:42So, can you do that?

1:05:42 > 1:05:47And give my love to all the beautiful view here from Italy!

1:05:47 > 1:05:49Why I'm cooking so good?

1:05:49 > 1:05:53You cooking better than me, I don't think so, but...

1:05:53 > 1:05:55This year, I tried a tiramisu,

1:05:55 > 1:05:58which is Italian, so I guess I'm addressing it to the wrong

1:05:58 > 1:06:02person, but a little bit of cooked cranberries in the layers of

1:06:02 > 1:06:03the tiramisu.

1:06:03 > 1:06:06Plus extra coffee, so you've got a little bit of coffee flavour

1:06:06 > 1:06:09and the cranberry and it works really well together.

1:06:09 > 1:06:12- Didn't he just say he didn't like...?- Even chocolate...

1:06:12 > 1:06:16Listen, listen. But for tiramisu, it's not really chocolaty, it's creamy. Right?

1:06:16 > 1:06:19I've obviously eaten the wrong tiramisu, all these years.

1:06:19 > 1:06:23- It's all about the mascarpone. - And cranberries aren't berries.

1:06:23 > 1:06:25Who knew?

1:06:25 > 1:06:28I've learnt so much today.

1:06:28 > 1:06:31- Well, all sorts of tangents going on here today.- This is brilliant.

1:06:31 > 1:06:35Anyway, it's time for the New Year's Eve cocktail challenge.

1:06:35 > 1:06:39Now, it's a special show, so we thought we'd set our chefs the challenge of making the best

1:06:39 > 1:06:42festive cocktail with whatever is typically left in the drinks

1:06:42 > 1:06:45cabinet after Christmas for tonight's celebrations.

1:06:45 > 1:06:49And they've got 90 seconds to make the best drinkable cocktail

1:06:49 > 1:06:52and then Naga is going to choose her favourite.

1:06:52 > 1:06:53No pressure.

1:06:53 > 1:06:57- You know she's going... She's going to have an opinion on it.- No.

1:06:57 > 1:07:00You know I'm really easy when it comes to these things.

1:07:00 > 1:07:01I have no opinion.

1:07:01 > 1:07:04Right, OK, so what are we doing? Yotam, what would you like to do?

1:07:04 > 1:07:09- Right, I'm going to make pineapple and sage martini.- OK.

1:07:09 > 1:07:12- I did cheat and bring a bit of pureed pineapple.- Right.

1:07:12 > 1:07:14If that's all right.

1:07:14 > 1:07:17- OK, that's fine by me. - Tinned or fresh?- Fresh. Roasted.

1:07:17 > 1:07:21- Ooh, nice.- And I've got cloves too. - Sage?- Yes.

1:07:21 > 1:07:24- Sage.- OK.- You'll try. - Yeah, yeah.- Have faith.

1:07:24 > 1:07:28And clove syrup, so sugar syrup that's just been infused with cloves.

1:07:28 > 1:07:32- Right, Galton?- I'm going to do what's called a Slowgasm.

1:07:32 > 1:07:34- Good Lord!- Slowgasm.

1:07:34 > 1:07:37Trust me with it. I don't quite know what I'm going to put into it yet.

1:07:37 > 1:07:40- Right, OK. Are you ready?- Yes.- Yeah. - Three, two, one, go.

1:07:40 > 1:07:43DISCO MUSIC STARTS Ah, I like the music.

1:07:43 > 1:07:47We don't get music on the Omelette Challenge, do we?

1:07:47 > 1:07:50OK, this music is going to last 90 seconds, so when it stops, you stop.

1:07:50 > 1:07:54- OK.- Is that Angostura Bitters?- Yeah. - Right, what are you doing?

1:07:54 > 1:07:59- Talk me through it. - A little bit of Angostura Bitters, some sloe gin.

1:07:59 > 1:08:03- Good so far.- You don't want to use your best vintage champagne.- Yeah.

1:08:03 > 1:08:08- I mean, prosecco is acceptable. - Why not? Cos they're only friends.

1:08:08 > 1:08:11Exactly, yeah. So actually, what is the point?

1:08:11 > 1:08:13- That's 30 seconds by the way. - Oh, really?

1:08:13 > 1:08:15- Yotam, how are you doing? - I'm doing fine.

1:08:15 > 1:08:18Equal amounts of gin, the pineapple...

1:08:18 > 1:08:19I've got gin, pineapple,

1:08:19 > 1:08:23I'm adding a bit of lemon juice and I've got the clove syrup.

1:08:23 > 1:08:27And normally, I infuse my gin with sage and cardamom,

1:08:27 > 1:08:30but I wasn't allowed to bring my infused gin.

1:08:30 > 1:08:33- Did you make that?- Yes.- That's one.

1:08:33 > 1:08:36- So I'm going to throw a sage leaf in there.- Right.- And then lots of ice.

1:08:36 > 1:08:40I want whole ice, not crushed ice cos it's going to make it all

1:08:40 > 1:08:42watery, but hey, that's what we've got.

1:08:44 > 1:08:46And what have you got? Er...

1:08:46 > 1:08:48Oh, geez! I forgot something!

1:08:48 > 1:08:51- What did you forget? - Oh, that goes in there.- Martini?

1:08:51 > 1:08:53The excuses are starting already.

1:08:53 > 1:08:56That goes in there. You'll love it.

1:08:56 > 1:08:58I used to work in a cocktail bar.

1:08:58 > 1:09:03- I'm looking for...- I had to learn how to flair and everything.- Really?

1:09:03 > 1:09:05Ten seconds.

1:09:05 > 1:09:08- Ten seconds.- Ten seconds? - Probably about five now.

1:09:08 > 1:09:12- I need that stuff, that's the thing I need.- The what?

1:09:12 > 1:09:15- Good Lord!- This is a Norfolk Nog.

1:09:15 > 1:09:17Right, time up.

1:09:17 > 1:09:20- Uh-uh-uh.- Can we finish our cocktails? Yeah, go on.

1:09:20 > 1:09:22LAUGHTER

1:09:22 > 1:09:25You idiot!

1:09:25 > 1:09:26Dear Galton.

1:09:26 > 1:09:28A little mishap.

1:09:28 > 1:09:31All over your party trousers.

1:09:31 > 1:09:32You see?

1:09:32 > 1:09:36Do you want to finish...? There's no decoration on these cocktails.

1:09:36 > 1:09:39Cocktail isn't a cocktail without nonsense coming out of the

1:09:39 > 1:09:42- top of it. - So, we both lost, right?

1:09:42 > 1:09:45- What about sparklers? Can we have some sparklers?- Yeah.

1:09:45 > 1:09:47Come on, somebody light a sparkler.

1:09:47 > 1:09:49I think there are some matches over there.

1:09:49 > 1:09:52No, you can have this little straw.

1:09:52 > 1:09:57- Hey, that was quite manly. - Yeah, I know.- Smash this sage leaf.

1:09:57 > 1:10:00- Yeah, just to get the oils out. - Where's your matches?- Aromatic oils.

1:10:00 > 1:10:02- Oh, you'll like that. - Are you going to light it?

1:10:02 > 1:10:05You can put a little sparkler in Galton's.

1:10:05 > 1:10:09Yes, you'll like that. Mind the floor. It's a little bit slippery.

1:10:09 > 1:10:12- I love an indoor firework. - Is that cheesy?

1:10:12 > 1:10:15- We had a lot of cheese today.- Do they do indoor fireworks any more?

1:10:15 > 1:10:16Oh, you'll love that and all!

1:10:16 > 1:10:20- Don't tell her she's going to love it.- There you go.

1:10:20 > 1:10:21Make yourself look Christmassy.

1:10:21 > 1:10:25There you go. Right, OK, Naga.

1:10:25 > 1:10:27- Yeah.- There's your first one.

1:10:27 > 1:10:30What's the etiquette with the stuff, paraphernalia?

1:10:30 > 1:10:32More paraphernalia, the better it tastes.

1:10:32 > 1:10:36- But when you're drinking it, you can just take it out. - You lob it on the deck.

1:10:36 > 1:10:40- Take it out and throw it out.- What's the etiquette with this squashed...? - Let me take it away for you.

1:10:40 > 1:10:42Is that helpful?

1:10:44 > 1:10:48- Right.- She's going to take like 20 minutes to say what she thinks.

1:10:48 > 1:10:51- Yotam, what was this one? - It's a pineapple and sage martini.

1:10:51 > 1:10:53OK. How is that?

1:10:54 > 1:10:57- Do I have to give my opinion now? - No.- No.

1:10:57 > 1:10:58- Can I do all of them?- Yeah, go on.

1:10:58 > 1:11:02- You can give us an opinion while you go. Can I try it?- Go for it.

1:11:04 > 1:11:06- Oh, that's nice.- Can I try?

1:11:06 > 1:11:08Oh! That'll take some beating.

1:11:08 > 1:11:10- That's delicious. - What's in that, other than...?

1:11:10 > 1:11:12Can't possibly divulge.

1:11:12 > 1:11:15What is it? No, you have to! Cos that's part of the game!

1:11:15 > 1:11:21- What was it?- It's equal quantities of Baileys, whisky, Kahlua.- Right.

1:11:21 > 1:11:23So this is kind of end of the evening drink.

1:11:23 > 1:11:26- Or no drink at all. - Terrible, terrible.- I hate whisky.

1:11:26 > 1:11:27You hate whisky.

1:11:27 > 1:11:31OK, that didn't go down well. Did your research there, Galton(!)

1:11:31 > 1:11:34Well, it's not really... Mind you, I didn't have a clue...

1:11:34 > 1:11:36- That's nice.- Yeah, exactly. - That's nice.

1:11:36 > 1:11:39- That's a man's drink, isn't it?- A man's drink?- I don't know, actually.

1:11:39 > 1:11:42- That's all right, isn't it? - How's that?

1:11:42 > 1:11:45- That's my favourite. - YOTAM GASPS

1:11:45 > 1:11:48- Is it? - Because those two are too sweet.

1:11:48 > 1:11:53- And this isn't sweet and I am a sucker for bubbles.- Can I try it?

1:11:53 > 1:11:57- Yeah.- So, what's in this, Galton? - The orange is fabulous.

1:11:57 > 1:12:01Angostura Bitters, sloe gin, Cointreau and prosecco.

1:12:01 > 1:12:04- Very nice.- You see? Three of my favourite ingredients.- There you go.

1:12:04 > 1:12:06- Can't go wrong. Well done, Galton. - That is very nice.

1:12:06 > 1:12:09- Thank you.- Lovely.- Didn't strike me as the cocktail maker.

1:12:09 > 1:12:12But you're dressed the part, obviously channelling that inner cocktail maker.

1:12:12 > 1:12:16- It's like being with Tom Cruise. - Do you think?- It is, almost.

1:12:16 > 1:12:18- Not really.- But not quite.

1:12:18 > 1:12:20Not really at all. What? In a pullie?!

1:12:20 > 1:12:24So, will Naga get her food heaven, shellfish platter with spicy garlic

1:12:24 > 1:12:27butter, or food hell, seasonal berry and white chocolate Arctic roll?

1:12:27 > 1:12:30We'll find out after another treat from Tom Kerridge and today,

1:12:30 > 1:12:33he's making a one-pot wonder, lemon pepper chicken.

1:12:44 > 1:12:48To start off, I'm going to whip up a simple but punchy marinade.

1:12:48 > 1:12:50Just zest a couple of lemons.

1:12:50 > 1:12:53Chicken, for me, well, it's quite a bland kind of flavour,

1:12:53 > 1:12:56so it takes to marinades really well.

1:12:56 > 1:12:59The lemon's really zingy, gives it a massive lift.

1:12:59 > 1:13:04Now, give those lemons a good squeeze. Take all them pips out.

1:13:04 > 1:13:07Just make sure you've got no cuts on your hands as well.

1:13:07 > 1:13:09Otherwise that is going to be bad times.

1:13:11 > 1:13:15When you're short on time, you want to get big flavours into the

1:13:15 > 1:13:19chicken fast, so chuck it three large grated garlic cloves.

1:13:19 > 1:13:23A little lemon juice and garlic party going on there.

1:13:23 > 1:13:27Some Dijon mustard and sweeten things up with some runny honey.

1:13:27 > 1:13:31When the chicken cooks and the honey starts going all sticky and

1:13:31 > 1:13:36gooey, you end up with this lovely glaze on top of the chicken.

1:13:36 > 1:13:39Now for my star ingredient. I love cracked black pepper.

1:13:39 > 1:13:41It's really spicy, really peppery.

1:13:41 > 1:13:44I'm going to put two or three teaspoons' worth.

1:13:44 > 1:13:47You could put a few more if you're feeling brave.

1:13:47 > 1:13:49And then give it a good old mix.

1:13:51 > 1:13:54Now, there's nothing worse than dry chicken breasts,

1:13:54 > 1:13:58so just pop to your butcher and ask for breasts on the bone.

1:13:58 > 1:14:01How many times you put a chicken breast in the oven, cook it,

1:14:01 > 1:14:03and it starts off that big and shrinks up to that big?

1:14:03 > 1:14:07But because the bone is there, it just kind of puffs up.

1:14:07 > 1:14:10You end up with this really beautiful, plump,

1:14:10 > 1:14:12juicy chicken breast.

1:14:12 > 1:14:16Score your chicken across the top to help those flavours get right

1:14:16 > 1:14:17into the meat.

1:14:17 > 1:14:21You get a massive kick of acidity coming from the lemon and

1:14:21 > 1:14:25a really nice peppery spice from the cracked black pepper.

1:14:25 > 1:14:27This marinade works fast.

1:14:27 > 1:14:29Ten minutes chilling in the fridge will do the trick.

1:14:29 > 1:14:32Just take it out before two hours tops.

1:14:32 > 1:14:34Any longer than that and the lemon

1:14:34 > 1:14:36juice will start to cure the chicken.

1:14:36 > 1:14:39You'll end up drying it out before you've even cooked it.

1:14:39 > 1:14:41Now, because this is a midweek meal,

1:14:41 > 1:14:44I like to keep things nice and simple.

1:14:44 > 1:14:47Everything is going to be cooked in one tray,

1:14:47 > 1:14:50which cuts down on the washing up.

1:14:50 > 1:14:52That's got to be a bonus.

1:14:52 > 1:14:55Right, time for a bit more lemon on my lemon pepper chicken.

1:14:55 > 1:14:57I'm just going to slice it nice and thinly.

1:15:03 > 1:15:05The three-second rule does not apply in my kitchen!

1:15:09 > 1:15:12The lemons that haven't been on the floor go into the tray.

1:15:14 > 1:15:18Now, start building up this one-pan wonder with some fresh rosemary.

1:15:18 > 1:15:21Kind of making this messy carpet of flavour.

1:15:21 > 1:15:24Then just pop in some whole new potatoes.

1:15:24 > 1:15:28Put them into the tray with plenty of space between them.

1:15:28 > 1:15:31Gives them chance to cook and kind of steam in the lemon juice.

1:15:33 > 1:15:37Right, ten minutes up. Time for that marinated chicken.

1:15:37 > 1:15:41Just give them a final rub and sit them on top of the potatoes.

1:15:41 > 1:15:46And as it cooks, all of these lovely juices,

1:15:46 > 1:15:51all of that honey and the lemon will all caramelise really nicely.

1:15:51 > 1:15:54Whack these in the oven at 200 degrees Centigrade.

1:15:56 > 1:15:57They're going to be lovely.

1:15:59 > 1:16:02And 30 minutes later, dinner will pretty much be done.

1:16:02 > 1:16:05Look at that. The smell is fantastic.

1:16:05 > 1:16:09You can see the potatoes, nice and steamed on one half on the

1:16:09 > 1:16:12bottom, on the top half, they've gone all nice and crunchy.

1:16:12 > 1:16:15A little bit like a mini roast potato.

1:16:15 > 1:16:18And then, how easy was that?

1:16:18 > 1:16:21It's like a proper roast dinner, but not just for Sundays.

1:16:21 > 1:16:24You haven't even got to make gravy for it.

1:16:24 > 1:16:27The chicken juices and the lemon has created its own sauce and

1:16:27 > 1:16:30just give it a quick baste over the top of the potatoes.

1:16:30 > 1:16:34Stir in some flat leaf parsley and once they've had a little rest,

1:16:34 > 1:16:38place those sticky peppery chicken breasts back on top.

1:16:38 > 1:16:40Bosh! There you go.

1:16:40 > 1:16:42Proof that it doesn't take that much effort to make

1:16:42 > 1:16:45a proper tasty dinner.

1:16:45 > 1:16:47Easy peasy, lemon pepper chicken squeazy.

1:17:08 > 1:17:11Now, we're not live today, so there's no votes and we're

1:17:11 > 1:17:14letting fate decide, and as it's New Year's Eve,

1:17:14 > 1:17:17what better way to decide than by popping a champagne bottle?

1:17:17 > 1:17:21Now, one of these bottles here has blue glitter in it and that's

1:17:21 > 1:17:23heaven. The other is filled with red glitter and that's hell.

1:17:23 > 1:17:27- So, you need to choose a bottle and pop the cork.- Apt colour choices.

1:17:27 > 1:17:30- Do like that? Celebration. - Yeah, it makes sense.

1:17:30 > 1:17:33- Blue and red, red for hell. Whatever.- Right, choose your bottle.

1:17:33 > 1:17:35Which do you want? Obviously, you want heaven.

1:17:35 > 1:17:38Of course I want heaven. That means I want the blue...

1:17:38 > 1:17:42You can't really tell, to be honest.

1:17:42 > 1:17:44There's no... Well...

1:17:44 > 1:17:46- This has a shorter bit of a... - What does that mean?

1:17:46 > 1:17:49- ..wire to twist.- Oh, right.- Go for the easy option.- Labour saving.

1:17:49 > 1:17:52Yeah, exactly. Why waste energy when you don't need to?

1:17:52 > 1:17:55- What do you want to cook, you two? - Heaven.- I think we are all for

1:17:55 > 1:17:57- Heaven.- Really? - We're all for heaven.

1:17:57 > 1:18:02- I think even if we get the red, we say that was the...- Blue.

1:18:02 > 1:18:06- We say that was heaven anyway! Ready?- Ready?- Three, two, one.

1:18:06 > 1:18:10- Right.- Oh, no. You can't tell. Sneakily, like covered the bottle.

1:18:10 > 1:18:12OK, what's it going to be?

1:18:12 > 1:18:13You want blue. What you got?

1:18:13 > 1:18:18I so want blue, I so want blue, I so want blue... Come on!

1:18:18 > 1:18:21Yes!

1:18:21 > 1:18:23LAUGHTER AND CHEERING

1:18:23 > 1:18:25- Ah, very good.- I'm so pleased. - Just to prove...- Shall we prove it?

1:18:25 > 1:18:28Splash that open, just in case nobody believes us.

1:18:28 > 1:18:33- We would never pull the wool over anyone's eyes.- Excellent. What have we got?

1:18:33 > 1:18:35- Yes!- Very good.- There we go.- Right. There you go.

1:18:35 > 1:18:38- Let's get all this out of the way. - Come on over.

1:18:38 > 1:18:40- OK, boys. - I'm so pleased that's going away.

1:18:40 > 1:18:43Yes, finish clearing that.

1:18:43 > 1:18:47Now, this is a pretty decadent dish, it's New Year's Eve and you want something decadent, right?

1:18:47 > 1:18:52- I'm feeling very spoilt.- Are you? - Yeah. I'm loving it.- Good, you're a little bit happier about this now.

1:18:52 > 1:18:56- OK, so we've got some very expensive...- I was happy before. - Very expensive shellfish here.

1:18:56 > 1:19:00This crab, it's a beast, but it's actually a lot cheaper than this.

1:19:00 > 1:19:04So, this boy would be about £15, 20.

1:19:04 > 1:19:06The lobster however would be about 30 quid.

1:19:06 > 1:19:08The langoustines are expensive, oysters are expensive,

1:19:08 > 1:19:11but you know, you could always just choose one of these and then

1:19:11 > 1:19:14you could put some other fish in. What would you do, Galton?

1:19:14 > 1:19:16You could choose cheaper langoustine,

1:19:16 > 1:19:19you could do prawns, large prawns, or something like that.

1:19:19 > 1:19:22- They're a bit cheaper. - Mussels, clams?- Yeah, they're cheap.

1:19:22 > 1:19:25Little clams, got mussels, yeah. These are delicious.

1:19:25 > 1:19:27You could have a Cromer crab, which is half the size,

1:19:27 > 1:19:29but a quarter of the price.

1:19:29 > 1:19:31I think oysters are quite intimidating.

1:19:31 > 1:19:34- I'm going to give you one of those. - Have you ever tried one?

1:19:34 > 1:19:38- Raw?- Not raw.- Really? - Yeah, I've eaten them cooked.

1:19:38 > 1:19:40- I'm not a great fan of them cooked. - Do you want to try one?

1:19:40 > 1:19:43Well, I've always been told you've got to try them in the right month.

1:19:43 > 1:19:48- I'm standing away cos you're splattering crab juice all over me. - All over your frock.

1:19:48 > 1:19:51I've been told that you've got to kind of eat them in the right month and...

1:19:51 > 1:19:54It is the right month, it's all good.

1:19:54 > 1:19:55Do you want to eat one?

1:19:55 > 1:19:59- Do you want to try one?- Are you going to do it?- OK.- Yeah?- OK.

1:20:01 > 1:20:03I genuinely don't know how to eat...

1:20:03 > 1:20:06- You want a little bit of lemon juice, in my opinion.- Right.

1:20:06 > 1:20:09- A touch of Tabasco.- I like Tabasco. I put Tabasco on everything.

1:20:09 > 1:20:12- OK.- And maybe a little tiny sliver of shallot.

1:20:14 > 1:20:15Right, OK.

1:20:15 > 1:20:17It's a good one.

1:20:17 > 1:20:18Right, so let's loosen it.

1:20:21 > 1:20:23There's a lot of juice in there. Do you want to try all that?

1:20:23 > 1:20:26- Well, you tell me what to... - Well, that's quite a lot, actually.

1:20:26 > 1:20:28- I think we might lose some of that. - OK.

1:20:28 > 1:20:30But it's a sign of a very, very nice oyster, that.

1:20:30 > 1:20:32OK, so hold that.

1:20:33 > 1:20:36- What have you got?- Bit of shallot. - Little bit of shallot.

1:20:36 > 1:20:38- Bit of shallot. Thank you.- Did you put lemon juice, lemon juice?

1:20:38 > 1:20:41Is that enough? Hang on. Little bit of lemon juice.

1:20:41 > 1:20:43Right, neck that. I'll get on with the cooking.

1:20:43 > 1:20:45I tell you what, this is... I had, like, gourmet chefs...

1:20:45 > 1:20:47- Go for it.- Try it. - ..prepare my first oyster.

1:20:47 > 1:20:51- So what do I do? Just...?- I'd eat it. Don't swallow it, just chew it,

1:20:51 > 1:20:54- and...- Chew it and then spit it out.

1:20:54 > 1:20:56Take your distance, take your distance.

1:20:56 > 1:20:59- Get ready for running.- Do you want me to get you a glass of water

1:20:59 > 1:21:02- just in case?- It's like one of those challenges you get, isn't it?

1:21:02 > 1:21:05- Let's just do it. No, this is good, this is good food.- Come on.

1:21:08 > 1:21:10- Well?- Not too bad, was it?

1:21:10 > 1:21:12She's going to take, like, 15 minutes.

1:21:12 > 1:21:13How was it?

1:21:14 > 1:21:17- Actually amazing.- Do you like that? - Yeah.- Oh, really?

1:21:17 > 1:21:21So I love sushi, absolutely love sushi, and it's the same

1:21:21 > 1:21:24- sensation of really, clean, fresh... - Yeah.- It's nice, isn't it?

1:21:24 > 1:21:27Really lovely, refreshing, but you taste...

1:21:27 > 1:21:29Cos I've heard really bad things about eating an oyster,

1:21:29 > 1:21:32in terms of texture, what you'd imagine it to be.

1:21:32 > 1:21:35But it's... You can chew it and you can really enjoy it.

1:21:35 > 1:21:37- It was fantastic. I'm so pleased I did that.- Oh, good, well done.

1:21:37 > 1:21:40- Thank you so much, thank you. - Let us know in a couple of hours

1:21:40 > 1:21:42if it doesn't agree with you.

1:21:42 > 1:21:44I'll come round and see you.

1:21:44 > 1:21:46OK, so let's get back to the recipe.

1:21:46 > 1:21:48Right, so I'm going to smash up the shellfish.

1:21:48 > 1:21:51- Here, I've just... Do you want to fry off this bread?- Yeah.

1:21:51 > 1:21:54- That is socca.- Socca. - Which is a very thin pancake bread.

1:21:54 > 1:21:57- So this is the batter you made with...?- With chickpea flour

1:21:57 > 1:21:59and a little bit of water. You can put olive oil,

1:21:59 > 1:22:01you can put flavours and what have you in there.

1:22:01 > 1:22:03But we'll keep it quite plain cos there's a lot of flavours in there.

1:22:03 > 1:22:07- Chickpea flour's something my mum uses a lot in Indian cooking. - Yes, exactly.- Yeah.

1:22:07 > 1:22:09- It's a really, really nice flour. - I love chickpea flour.- Yeah.

1:22:09 > 1:22:10So a little bit of oil in here.

1:22:10 > 1:22:12Yotam, you're making the...?

1:22:12 > 1:22:14- I'm making a garlic mayonnaise. - Garlic mayonnaise, OK.- Yeah.

1:22:14 > 1:22:16You want parsley inside?

1:22:16 > 1:22:17Um...

1:22:17 > 1:22:20Yes. Just a little bit, just a little bit.

1:22:20 > 1:22:24- So that's just a couple of... - Enough?- Yeah, little bit more,

1:22:24 > 1:22:26roll it round.

1:22:26 > 1:22:32Now if you just pour a drop in there, roll it around the pan.

1:22:34 > 1:22:36Like that. And if there's too much mix... That's all right, actually.

1:22:36 > 1:22:39But if there's too much mix, you can just tip it out.

1:22:39 > 1:22:43- Oh, OK. Cos it's not too hot to go back in.- Exactly.

1:22:43 > 1:22:46Right, keep an eye on that, let's turn that heat down.

1:22:46 > 1:22:48- Matt, garlic butter's going in. - And then flip it over.

1:22:48 > 1:22:50Butter in there, excellent.

1:22:50 > 1:22:53Right, so let's get the langoustines in,

1:22:53 > 1:22:54and these are quite small.

1:22:54 > 1:22:57So I'm going to leave those whole.

1:22:59 > 1:23:01- Are you free, Galton?- Yeah. - Do you want to help me

1:23:01 > 1:23:05- with some of these oysters?- Yeah. - Thanks.- Just turn my board over.

1:23:05 > 1:23:07Right.

1:23:07 > 1:23:09So let's start opening.

1:23:15 > 1:23:16Ooh, sorry!

1:23:16 > 1:23:19I'm determined to get your dress dirty.

1:23:19 > 1:23:21- You really are, aren't you?- Wow.

1:23:23 > 1:23:24So I'm just going to start them off.

1:23:24 > 1:23:26We can put the whole tray on the stove.

1:23:28 > 1:23:31Clams are the same principles as mussels - if the shell

1:23:31 > 1:23:33- doesn't open...- Exactly. - Is that the same thing?

1:23:33 > 1:23:35- Throw them away.- And they're not good.

1:23:35 > 1:23:37Yeah, you don't want that, you don't want that.

1:23:37 > 1:23:41- So you do want this socca bread slightly browned or do you like it pale?- Nice, nice.

1:23:41 > 1:23:43That's it, just sort of a light colour on there.

1:23:43 > 1:23:45Looks beautiful. What else? The mayonnaise is done.

1:23:45 > 1:23:47- Where shall I put it?- OK, so we've got the mayonnaise,

1:23:47 > 1:23:48we've got the butter.

1:23:48 > 1:23:53- I think we're pretty much nearly there, actually. - I'll get you a plate.

1:23:54 > 1:23:58- Right, if you could grab the butter, Yotam, from the fridge.- Yeah.

1:24:00 > 1:24:01Slice that up.

1:24:02 > 1:24:04It's the one in clingfilm.

1:24:04 > 1:24:06Got it.

1:24:08 > 1:24:09That looks just...

1:24:10 > 1:24:14- OK, so you leave all those...- Oops, sorry. Quite messy this, isn't it?

1:24:14 > 1:24:17What's your rule in your kitchen, ten-second rule like we all have?

1:24:17 > 1:24:19Naga, these oysters are particularly good.

1:24:19 > 1:24:22- Oh, yes, yes, yes.- Yeah.- Course. Right, that's enough of that.

1:24:22 > 1:24:24- 20 seconds.- 20 seconds.

1:24:24 > 1:24:27Let's get the butter on there.

1:24:27 > 1:24:28Tell you what, let's put that...

1:24:28 > 1:24:32So all these juices that come from the crab,

1:24:32 > 1:24:34let's get those in as well.

1:24:35 > 1:24:38You don't want to waste any of that.

1:24:38 > 1:24:42How's your little breads doing? Nice? That's it, that's it. Cool.

1:24:42 > 1:24:45- Little bit of clingfilm still here. - Perfect.

1:24:46 > 1:24:49- There you go. - Lovely, thank you, boys.

1:24:49 > 1:24:51Right, be quite generous with this butter.

1:24:51 > 1:24:53Oh, my God.

1:24:54 > 1:24:56- How would you make that? - The butter?- Yeah.

1:24:56 > 1:25:02We just whizzed it. So it's parsley, garlic, there was chilli in there,

1:25:02 > 1:25:04- and... - You can smell all that, actually.

1:25:04 > 1:25:07- That's pretty much it, really.- And how...?- Just whizz it all together.

1:25:07 > 1:25:09And then you put it in the fridge?

1:25:09 > 1:25:11- Galton was just making that a second ago.- Oh, sorry, I missed it.

1:25:11 > 1:25:14- I was concentrating on... - Did you miss it?

1:25:14 > 1:25:15You are amazing.

1:25:15 > 1:25:16I tell you what, let's have...

1:25:16 > 1:25:18You're like Flash Galton.

1:25:18 > 1:25:19Flash Galton!

1:25:19 > 1:25:21OK, squeeze of lemon.

1:25:21 > 1:25:25Right, OK. So then into the oven, really, really hot oven,

1:25:25 > 1:25:29for about sort of ten, 15 minutes, I'd say.

1:25:29 > 1:25:32Just until everything is cooked through.

1:25:32 > 1:25:35If you could clear some space, guys.

1:25:35 > 1:25:36Yes.

1:25:36 > 1:25:38Oh, man!

1:25:41 > 1:25:42Right, and then...

1:25:44 > 1:25:46- Phew!- Whoa.

1:25:46 > 1:25:48- That's what we're left with.- Oh, my God.- Do you want to do some more?

1:25:48 > 1:25:51- Right, OK. You ready to try it? - It looks fantastic.

1:25:51 > 1:25:54- OK. Where's your pancakes? - Here.- Here you go.

1:25:56 > 1:25:59- Not bread.- Galton's grabbing the wine, get you.

1:25:59 > 1:26:01- Yes, I'm on it, I'm on it. - Taking over.- I'm on it.

1:26:01 > 1:26:02What have we got, Galton?

1:26:02 > 1:26:05- Right, Olly has chosen... - What's he chosen?

1:26:05 > 1:26:10..Marques del Norte Cava, vintage Cava, 2014, priced from £6.

1:26:10 > 1:26:12- Very good, very good. - The way you said it...

1:26:12 > 1:26:15- Make it look so easy.- You really sold that.- Fantastic, yes.

1:26:15 > 1:26:17OK, dive in.

1:26:17 > 1:26:19- Come on, don't be shy.- I'm coming! - Come forward.

1:26:19 > 1:26:22- What do we do with the bread?- You roll it up, dip it in the sauce...

1:26:22 > 1:26:25- You never told her!- You've got your mayonnaise there.

1:26:25 > 1:26:26I've never had socca bread before.

1:26:26 > 1:26:29- Socca bread is fantastic.- Yeah? - So shall we do some rolling?

1:26:29 > 1:26:30- Here's the mayonnaise.- OK.

1:26:30 > 1:26:32- So bit of mayonnaise. - Dive in, get dirty.

1:26:32 > 1:26:34Do you want some napkins?

1:26:34 > 1:26:37- Yeah.- I'm a bit worried about your party frock.

1:26:37 > 1:26:39Naga, do you want a glass before you dive in?

1:26:39 > 1:26:41Yes, please.

1:26:43 > 1:26:45It would be rude not to, wouldn't it?

1:26:45 > 1:26:48- Right, come on, let's eat. - I think Matt needs a glass.- Come on.

1:26:48 > 1:26:50Look at all this shellfish.

1:26:50 > 1:26:51It does look stunning.

1:26:51 > 1:26:54- I'm going to make you a sandwich, a roll.- Yes, please, yes, please.

1:26:54 > 1:26:57- Cheers, guys, it's been such fun. - Cheers, cheers.

1:26:57 > 1:26:59Wow, look at this. This is a bit of an icebreaker at a party,

1:26:59 > 1:27:00isn't it?

1:27:00 > 1:27:04- This looks stunning.- It's delicious. - Cheers.- Cheers.- Love that.

1:27:04 > 1:27:06Perfect...

1:27:06 > 1:27:08Perfect for friends, I think.

1:27:08 > 1:27:10And so what do I do with this? Just roll...?

1:27:10 > 1:27:12- Yeah, roll it up. A little bit more meat.- OK.

1:27:12 > 1:27:16- Cooked oyster this time. - A cooked oyster? OK.

1:27:16 > 1:27:18Do you want to try it, Naga?

1:27:18 > 1:27:21- Any time soon? - And then we'll do another one.

1:27:21 > 1:27:22It's not me that was delaying.

1:27:22 > 1:27:24Sorry, that was me.

1:27:26 > 1:27:27It's a really posh sandwich.

1:27:27 > 1:27:31- That's delicious.- That's awful(!) - It's awful!- It's what?

1:27:31 > 1:27:34I wouldn't be surprised after today, to be honest.

1:27:34 > 1:27:36- None of us.- Fantastic. - It's all right?- It's so good.

1:27:36 > 1:27:38- Lots of garlic in there. - Absolutely is.

1:27:38 > 1:27:40These pancakes are very different, very, very different.

1:27:40 > 1:27:42That's all from us today on Saturday Kitchen.

1:27:42 > 1:27:45A great big thanks to our brilliant studio chefs, Galton Blackiston

1:27:45 > 1:27:48and Yotam Ottolenghi, and our fantastic guest, Naga Munchetty.

1:27:48 > 1:27:51And the wonderful Olly Smith for the celebratory choices.

1:27:51 > 1:27:53All the recipes from the show are on the website,

1:27:53 > 1:27:55bbc.co.uk/saturdaykitchen.

1:27:55 > 1:27:58Now, next week, Donal Skehan will be hosting and I'll be back in

1:27:58 > 1:28:00a couple of weeks. Don't forget, Best Bites is

1:28:00 > 1:28:02back tomorrow, BBC Two.

1:28:02 > 1:28:05I wish you all a brilliant night. Have a Happy New Year!

1:28:05 > 1:28:08- ALL:- Happy New Year! - APPLAUSE

1:28:08 > 1:28:10- Cheers!- Cheers!