31/12/2016 Saturday Kitchen

Good morning and Happy New Year's Eve. Get ready to start the celebrations with superb chefs,

guests and recipes. Let's get cooking. This is Saturday Kitchen.

CHEERS AND APPLAUSE Welcome to the show.

Now, I'm dressed up and ready to celebrate with my good friends,

the gregarious Galton Blackiston and the unique Yotam Ottolenghi.

-Hello, guys.

-Good morning.

-Hi!

-Feeling all excited?

-Absolutely.

-Absolutely.

-Like a couple of festive bouncers.

-Yes!

-You should talk!

I know. All festive, in black here. So, Galton, you're cooking first.

-What are you doing?

-It's all about the tart for me.

-Is it indeed?

-Just on New Year?

-Well, it's actually a crab tart.

-Oh, right.

It's a lovely, light quiche, if you want to call it that.

But it's only made with the white meat.

It's delicious, it's served with a guacamole.

-It's simple, it's easy to make.

-That's not your regular guacamole, though, is it?

-No, don't go and crush anything.

-Like a Michelin guacamole.

-Well, it'll be all right.

-OK.

And, Yotam, what have you got for us?

I'm making a savoury cheesecake, which is essentially...

It uses up all your stilton, so it's a stilton cheesecake with

a layer of biscuit on the bottom, a bit like a normal cheesecake.

OK. So, like a souffle, right?

-It's like a cross between a cheesecake and a souffle, yeah.

-OK.

But it's much less scary because it's foolproof.

-Well, we'll see about that, but you know.

-Big words there.

Right, so two intriguing celebratory dishes to look forward to and

we've got some treats from the BBC archives as well and there's

seasonal recipes from Rick Stein, Nigel Slater, the Hairy Bikers,

and Tom Kerridge. Now, our special guest today is one of the nation's favourite

news anchors and we're usually making her hungry during our

live link to the BBC Breakfast studio, but she's managed to find

her way to Saturday Kitchen this week for our New Year's Eve special.

Please welcome Naga Munchetty. Naga, good to have you here.

-CHEERS AND APPLAUSE How are you?

-Really, really well.

-You're very New Yeary and glamorous.

-Well, you look smart.

Well, thank you. I feel a little bit uncomfortable in my coat.

-Is that cos it doesn't fit?

-No, it does fit, thank you.

-Anyway, how many times have you seen Anchorman?

-Many times.

-Yeah, it's my favourite film.

-Is it?

-Yeah, I love it.

Are you going to compare me to one of the characters in Anchorman?

Well, I don't know. I'll decide throughout the show

-actually, no, I love it. So, listen, you're here to face Food Heaven Food Hell.

-Yeah.

-What's your idea of heaven?

-Seafood.

-Good, cos that's what we've lined up.

-Any fish or seafood.

-Good.

-Big sort of strong flavours as well.

Yeah, throw garlic in anything. Chilli, spices, I'm happy.

-And what about hell?

-Ice cream.

-Why?

-Who likes cold food? No-one.

-It's ice cream.

-Every child loves ice cream.

-No.

-Did you not grow up eating ice cream as a kid?

-No, no.

-Really?

-I've got really sensitive teeth.

-Aw, bless you!

-And then I get ice cream headaches in my eye.

-Right, OK.

-So there's just nothing pleasant about ice cream.,

-OK.

-Nothing.

OK, there you go. So, it's either shellfish or ice cream for Naga.

Food heaven, I'm going to be making a luxurious shellfish platter.

I'm going to roast lobsters and oysters, crabs claws,

mussels, and then make fresh socca bread,

made with chickpea flour and serve it with roasted garlic mayonnaise.

-Sound all right?

-Sounds great.

-Good, happy about that.

Or Naga could be having her food hell, so I'm going to make

a seasonal berry and white chocolate Arctic roll, retro style.

First I'm going to make a dark chocolate sponge and then, once

baked and cooled, I'm going to roll it in some white chocolate and berry ice cream

and serve it with warm cassis berries and melted white chocolate.

But you have to wait till the end of the show to find out which

one Naga gets, but we're not live today, sadly, so what you get is down to fate.

We'll show you how a little later on.

Right, you have a seat, we'll get cooking.

-Thank you.

-Galton?

-Yes, sir.

-You look like a fabulous kind of quizmaster.

Bouncer.

I quite like you calling me a bouncer.

-Now, I can't cook in a jacket.

-Come on then. What are we doing?

Crab tart.

-So, what we have here is a savoury pastry tart lined and cooked.

-Yeah.

-Until it's lovely and golden, like so.

-OK. What do you want me to do?

-You're going to make the guacamole, please.

-What, like...?

Literally, just finely chop your shallots, followed by garlic,

-followed by chilli, avocado, coriander and tomato.

-OK.

-OK?

-Right. I'm a little bit worried about guacamole like this.

-Can I ask you a question?

-Of course you can.

So, we're having a debate between whether it's guaca-mole or guaca-moley.

-Cos we say guaca-moley.

-What would you say in Mexico?

-Guaca-moley.

-Do you?

-In Norfolk, it's still guaca-mole.

It's only just reached.

-I was making this before you were born!

-It's all the rage!

Well, there's some classic things which are classic for a reason.

-And this is one of them.

-It goes very nicely with crab.

It goes extraordinarily nicely with crab, yeah.

So, I'm just slicing some spring onions to go in the base of

my crab tart.

In fact, I saw you do a dish years ago with crab and guacamole,

I think it was in a little ring mould.

-Oh, that was many years ago.

-Yeah. It was.

-Man, many years ago!

It was very nice though.

Back in the day when ring moulds were fashionable!

-They're not fashionable any more, are they?

-No!

Definitely not!

Right. So...

So, what are you going to be doing tonight then, Galton?

Tonight, I shall probably have my normal amount to drink.

Which is what?

-Generous amount?

-A generous amount to drink. Perhaps. Um... And see the New Year in.

Well, I'll be working up until midnight, to be honest with you.

-Yeah.

-So... See the New Year in.

-Big party atmosphere at Morston?

-No, generally at home, actually.

-Oh, right. OK.

For the quiche custard,

what we've got in there is three eggs and two egg yolks.

-OK.

-Cream.

All of it, about 400ml. And whisk it together.

-OK.

-Are you a wobbly quiche man or a firm quiche man?

Well, that's a great question.

I actually think a quiche is best served warm.

Personally, I prefer it firm.

-Just warm.

-Do you?

-Yeah.

-Really?

-Are you wobbly or firm?

-Oh, always firm.

Really? Wobbly? I don't want it overcooked!

Not dry, just firm.

That's looking good so far. Right.

-So, mixing the eggs and the cream.

-The debate will rage.

Then I put it through a sieve,

which you might think is a bit pathetic, but I do it in case

there's any shell or anything like that in there.

-No, I couldn't agree more.

-OK.

Like so. Then, seasoning.

Thank you.

-I hadn't forgotten!

-MATT CHUCKLES

Just saw it knocking around there. Not being used.

A little bit of nutmeg.

In there.

And that's your tart base.

OK.

-Spring onions have got a little bit of colour on them.

-Perfect.

Now then, into this, some freshly grated Parmesan.

-Matt, have you taken all the seeds out of the chilli?

-Yes, I have.

-Why? That's the best bit.

-Yeah, why?!

Because ordinarily, I'd leave them in.

-Did I tell you take the seeds out?

-There's a domestic going on!

Well, you want everything squared and chopped.

Well, to be fair, I would have done exactly the same, Matt.

Ordinarily, I wouldn't. No, I'd chuck it all in. I'd have a pestle and mortar as well.

We calls it a guaca-mole and he takes the chilli seeds out.

MATT LAUGHS Amateurs!

Actually, do we know what we're up to?

-Not really.

-Not sure.

-Eh?

-Not really!

-Now, this year will be your 25th...?

-Next year.

-Next year.

-Next year, we're not quite there yet, will be our 25th year.

-Right.

-At Morston.

-When did you actually open the place? What month?

-1992.

-What month did you open?

-In March of 1992.

-Really? OK, so not far away.

Are you going to have a big celebration?

Well, there will be one or two things happening, I have to say.

-Really?

-Yeah, throughout the year.

-Throughout the year?

You're going to elongate this, are you?

-Well, something like that, yeah.

-Right.

-I've finished another book.

-Yeah.

Which I sort of said I would never do.

But my arm was twisted and I liked the idea of it.

-It's a book on fish, only on fish.

-Nice.

Now with our other business doing all right as well,

I've got some eclectic recipes all about many different fishes.

Right, so this is all ready,

so you've got the spring onions in the base,

I've mixed the Parmesan, the crab, the white crab meat, only white

crab meat, I use the brown for other dishes,

maybe a chowder or something like that.

-Make a little mayonnaise for it?

-Yeah, you could do.

-Out of the brown?

-You could do, easily.

Just taste it for seasoning. Take it over to an oven.

Now, I would say that you cook this at 180, but my 180 at home is

very high, so I'd be tempted to cook it at 160 or even 140.

OK, so 160 or 180, which is it?

-Well, I would say, if you trust your oven...

-Yeah.

-..then 180.

-OK.

If you're not too sure on your oven, then turn it down to 140.

Is that clear? Is everyone clear on that?

-So it could be 180 or it could be 160.

-Whatever.

-Just keep an eye on it.

-How are you supposed to trust your oven?

How are you supposed to know that your oven is bang on?

-Good question.

-You get an oven thermometer.

You put one of those thermometers,

it goes into the oven. They're cheap.

-And it tells you what the temperature is.

-I'm being told, bake a Victoria sponge.

-Or I'd think, get a ready meal.

-I've never heard of that.

-Get a ready meal, cos they're all at 180, pop it in.

-That's quite lazy.

-No, just for scientific purposes!

-This is a cookery show!

And then see if it's cooked well at the timing it says.

But will it ever be cooked well? That's the question.

To be fair, Naga...

To be fair, Naga, you're going to quite like this,

so you need to listen to what I'm telling you!

-MATT LAUGHS

-That's you being told.

-I'm glad to see you're bolshie with everyone, Galton.

-What?!

I'm glad to see you're bolshie with everyone.

Yeah, I spread it around.

MATT CHUCKLES

OK, so this is ready to go into the oven.

OK? Like so.

And that will take probably about 50 minutes.

-How are you getting on with the guacamole?

-Yeah, all right.

-I'm just sort of pacing myself.

-Good.

-Have you chopped the coriander?

-No, not yet.

-Do you want me to chop the coriander?

-No, chef.

Well, you can, if you like, if you're free.

Well, most of my bit's done now.

-Let me clear myself up.

-Are you not a big cook, Naga?

Yeah, no, I cook all the time.

I just think the easiest way of testing your oven would be to shove

-in something that has a specific time...

-Yeah, but you might...

Sometimes, ovens run very high, or they're a bit lower than you think.

But maybe not in your case.

-That's why the ready meal would tell you if it was done.

-Oh, I see.

I wasn't listening to that bit!

-Ah, I've got you.

-The ready meal talks to you.

-It does. We connect.

-Right, we need the tomatoes deseeding.

-Deseeded.

And dicing.

OK.

And when you get the tart out of the oven,

do you let it cool a little bit?

-Well, I'd prefer it not to be piping hot.

-Yeah.

I think you taste the crab better when it's tepidly warm.

Yeah, it's always better not to eat things when they're piping hot

cos the flavours just don't come out before temperature goes down, right?

-And you burn the roof of your mouth.

-Yeah.

Especially with ready meals, I'd say! Eat them, like...

You surprise me there.

I don't eat a lot of ready meals!

I was trying to think of a scientific way of testing an oven.

-Right.

-Like so.

-Here, chuck those in there.

Do you want me to do the thing and you start plating up?

-Well, yeah.

-Do the tart?

-Yeah.

-And do you want this super fine as well?

-Well, no. Just do what you're doing.

-Do what I'm doing?

-Yeah.

-Right.

-A little olive oil in there.

A little bit finer than that.

-Go and get your tart, Galton.

-I am, in a second. I'm just getting this.

Right, I've just got to taste what you've done here.

-OK?

-Is the avocado squashed or diced?

-Diced.

-OK.

-Nicely.

-Do you use the stalks in the coriander?

-Yeah.

-Do you?

-They are flavoursome.

-All the flavour's there.

-There we are, look.

-Right, lovely.

-That is good.

-Give this a stir.

-OK.

-Your jacket's hanging around in the sink.

-I know.

Don't get it dirty, please.

-Do you get dressed up on New Year?

-Not really.

-No?

-At work, I do. Yeah.

-Not at home.

-Not at home.

-Why bother? Why make the effort?

-Exactly.

Who is going to appreciate it?

-Do you want any oil in here, chef?

-A little bit more oil.

-Yep.

Beautiful.

There we are. That is a brilliant tart.

-It looks so good and it smells good, yeah.

-It is a really good one.

-Yeah, smells amazing.

-All the way here, we can smell it.

-That's good. Matt, you've done that quite well.

-Thanks, chef.

-Right, there you go.

-You sound surprised.

-You have that.

-Matt, have you got a reputation?

-Dear, oh, dear. Huh?

-Have you got a reputation?

-Galton sounded surprised at your guacamole.

OK.

OK.

-Look at that.

-Firm or wobbly?

-I think it's on the firm side.

-There we are.

-Is that a criticism?

-That looks really good.

-To be fair...

-Here we go.

-No, I'm not going to.

Just when we were running short of time, he quenelles.

He quenelled it!

Right, come on then.

-Yeah.

-There you go. There's your first...slice of tart.

I do like tart.

-Courtesy of Galton.

-Can I just tuck in?

-Yeah. Absolutely.

-How wobbly is it? It's not that wobbly.

-No, it's not.

It's full of filling and you'll see why I don't crush the guacamole.

Also, it's why you wouldn't call it quiche,

because it's more about the filling than the custard.

-Yeah, what is a tart and what is a quiche?

-Good guacamole.

-It's OK.

-Very good guacamole.

-I think the tart's better!

You can tell a professional did the tart!

How rude!

-How is it?

-I'm having seconds.

-So beautiful!

Shall we carry on, just...?

There's plenty more guacamole, if you want some.

Taste that guacamole, cos you'll see why I do it like that,

rather than crush it all together. Gives a bit of texture on it.

Millions of Mexicans have been doing it wrong all these years!

All these years, they've been doing it wrong!

They should copy what I'm doing.

-Yeah.

-And they'd be all right.

-And call it a guaca-mole.

-Yeah, exactly.

-What do they know?

Right, we need some wine to go with Galton's cracking crab, so we sent

Olly Smith to Oxfordshire to choose a celebratory tipple,

but he stopped off at beautiful Blenheim on the way.

It's New Year's Eve and what better place to celebrate

than Blenheim Palace?

Bring on the party!

With Galton's cracking crab tart, you might be tempted by a fresh,

zesty white from north-western Spain, such as this Vina Taboexa Albarino.

It's award winning, it's sensational,

and with fresh shellfish, I love it.

But with this dish, there's a bit more richness, so instead,

I'm selecting the golden glory of this white from southern France.

It's Le Petit Chat white.

With crab tart, it's the cat's whiskers.

Le Petit Chat means the little cat.

Comes from the sunny southern Languedoc and it's

a blend of Grenache Blanc Marsanne Roussane.

What they all have in common is a sense of being refreshing,

without being sharp.

It's decades of winemaking know-how in

a jargon free modern wine at a fair price.

For me, it's getting me purring!

Ooh! Here, kitty-kitty!

The crab itself has been boosted by salty Parmesan and for that,

you need a fresh, bright wine like this one that's ready to pounce.

The nutmeg and avocado, they're a bit more mellow.

And it's the low natural acidity of these grapes that's spot on

to slink alongside.

And finally, you've got the pastry, the cream and the eggs.

They need a bit of body and texture in the wine and this is

a slinky feline phenomenon.

Galton, here's to your tremendous crab tarts!

Cheers!

Meow!

-Meow, indeed!

-Cheers.

-Cheers.

How is that? Have you tried it yet?

-The little cat.

-Mm. That's lovely.

Olly looked like a sommelier who'd run out of wine on New Year's Eve.

-Absolutely lovely, that.

-Had to run to the shops.

Olly knows his stuff really,

really well because that is delicious with crab.

-Yeah.

-It's fruity, it's not too... It's got a bit of acidity to it.

-It's beautiful.

-Nice.

-Very nice.

-Naga, did you like that?

Yeah, it kind of balances with the richness of the tart.

-Cos I don't think I would drink that on its own.

-Wouldn't you?

-No.

I'm not a big white wine fan.

No white wine, no ice cream, what's going on?

-Where's your fun?

-Two things there! So you're saying I'm hard work?

After two things!

I like red wine, I like champagne. I like gin.

You've done quite well on the old crab as well.

Hey, if it's good... If there's... Waste not, want not.

I can't bear wasting food! Especially good food.

-It's delicious.

-How was that?

-Very good. It goes well together.

-It is delicious.

-And I think, like Naga said, it's rich, so this is OK, it just cuts through it.

-Yeah.

-Could you drink that on its own?

-It's...

-Yes!

Loads of it!

-You're cooking in just a bit, aren't you?

-I'd better not drink too much.

-Take that away from me.

-Off my drinking habits and on to you!

-What are you cooking for us?

-I am going to make...

So, OK, not a souffle, but a cheesecake, a savoury cheesecake.

-OK.

-With Stilton, a little biscuity base at the bottom,

and then pickled beetroot, hazelnut and honey on top.

-Nice.

-Lovely.

-All served in a little pan.

Talking of cheese, Rick's in a festive mood with his

adventures this week and they're all about cheese. Have a look at this.

At Christmas time, the most popular cheese by far is Stilton.

And here at Cropwell Bishop in Nottinghamshire,

they produce an award-winning one.

No, Chalky, sorry. It's a creamery. We can't have you in there.

Having just made a series in France, I can tell you that the one British

cheese the French are willing to say nice things about is Stilton.

-Is that OK?

-Yeah, yeah. Dab hand at that. Then we'll go wash our hands.

OK, fine.

Is that it then?

No, after that, Rick, we've got to use the hand-sanitising alcohol.

OK.

Gosh, this is thorough!

Andy's just been saying hospitals should have been doing this

years ago. He just said - if it's good enough for cheese,

then it's good enough for humans. I agree with that.

Oh, that's really nice.

Once the curds are separated from the whey,

they're salted and placed in moulds to form a truckle.

One of the things I really like about doing these Food Heroes

programmes is that I'm actually learning

a lot of the time and the thing about Stilton is it's not pressed.

It's not a pressed cheese, like Cheddar,

where you get this really hard cheese.

It's just allowed to sort of knit together under its own weight.

And what they're doing here is it's been left to settle at one

end and it will have knit together.

They're just turning it over so it'll then knit together the

other end, so you get a proper truckle,

but the great thing about it is that there's still plenty of

moisture in and it's still fairly open in texture,

which will allow the blue veining to spread through the cheese

very efficiently.

Stilton can only be made in this region and Howard Lucas is

very proud of it.

I've done this all my life, since I was about 17,

and I like to see every cheese come out perfect.

You can only make it in a certain area, so the people that are

around this area are very proud that it comes from...

Stilton is a world cheese really, king of cheeses,

and it comes from this particular area.

A good traditional cheese, it should be fully blue, marbled effect,

spider's web, right to the outside.

And now to taste it. This is a really young one.

The veining always starts from the middle and works its way to the end.

-You can taste it at this stage.

-Can I?

-Just take a little bit off.

-It's not fully flavoured, it's still like a curd...

-Tastes a bit...

-Acid.

-Yeah, a bit raw.

-A bit raw, yes.

-It's nice.

-And that's only seven weeks old.

-Yeah.

So, we'll put that back.

And then we go right to the top of the range,

-which is an 11-week-old cheese.

-Right.

And hopefully, you should be able to see the actual different flavour.

-Can I try some?

-Yeah.

Just tasting the flavour on that one.

-It's a much...

-Amazing!

-..smoother flavour.

A few years back, I came to the village of Stilton, to the

Bell Inn, an old coaching inn on the A1, which made the cheese famous.

The actual cheeses were made in the village of Wymondham,

further north, by the landlord's sister-in-law.

The travellers in the stagecoaches couldn't get enough of it and

so it became really sought after.

As for the taste,

the first thing that gets you is its extreme creaminess and you

think of rich, green pastures because it's really, really creamy.

But the blue veining in it gives it a tartness.

It's sort of almost like a lot of food,

it's sort of point and counterpoint.

And that's what makes it so satisfying.

And actually, what they eat with it around here is a sort of sweet plum

bread, which again emphasises this point and counterpoint,

which I love so much.

The only question that remains is - do you pour port into the

centre of a stilton?

Some say that simply ruins two very decent products. I totally agree.

Now, this is the famous Stinking Bishop cheese,

loved by all my chef friends, and it's proudly made by

Charles Martell on his tiny farm in Gloucestershire.

A lot of people I know are put off by the name,

-so where does Stinking Bishop come from?

-It comes from these pears.

That's a Stinking Bishop.

It's a bit young and green, but it'll grow a lot bigger.

Named after Mr Bishop, who founded them,

probably about four or five generations ago.

Apparently, he was an unpopular man, so the present Mr Bishop tells me.

And so earned himself the name Stinking Bishop,

which got given to the pears. And we wash this cheese in perry.

Perry is like pear...

I won't say pear cider cos it's much more like champagne.

It's too good to be grouped with cider.

We wash the rind in that, which makes it become sort of smelly,

brown and smelly, like some of the French cheeses.

This whey is the by-product of the Stinking Bishop.

By-product of the Stinking Bishop cheese making, yes.

-They thrive on it then, Charles?

-They absolutely...

They will kill for it. That's why they're such fat little puddings.

They ARE fat little puddings too!

Gloucester spot pigs in a Gloucestershire orchard,

drinking the whey - that's about as traditional as you can get.

I think whey was invented for pigs.

I was in Yorkshire the other day, actually in York,

and there was a lot going on about Wensleydale cheese because,

as you probably know, there's a new Wallace and Gromit film coming out.

-Yes, yes.

-And Wallace favours Stinking Bishop.

-Yeah.

We don't know what the storyline is yet,

but I think there's going to be a war, isn't there?

Yes, I mean, but they're a very different set-up to us.

They employ 200 people, £10 million turnover.

Here, there's just me and two cheese makers and we're making

about 100 three pound cheeses a day.

So, everybody says, "Ooh, cash in." Well, how? You know?

This is my home, I don't want to bulldoze this orchard down and build a factory here.

It's my life and I love it and I feed the pigs and milk the

cows and I don't want to change it.

Go on, old things.

Get on.

Go on!

Get on.

I've been very privileged to travel all over this country at

it's obvious to me now that it's the farms and small producers

that make the countryside the way it is.

So it worries me that we all seem to want ever cheaper food.

What's the real price of cheap food, I wonder?

Well, I want a country full of producers like Charles Martell and

his cows and I know there's loads of people who feel the same way.

So my Christmas wish would be that everyone try to buy local

food as much as possible.

Thanks, Rick. Right, love a bit of Stinking Bishop,

and cheese is definitely something that might be left over after

Christmas, so I'm going to show you a brilliant festive dish to use it.

You love cheese, don't you, Naga?

I'm a Breakfast presenter, of course I do!

-Were you just leaning back so I could read the autocue?

-Yeah!

Right, listen, so I'm going to make another tart, OK? Flan?

-Let's call it a flan.

-You like your tarts on this programme.

Well, it's New Year's Eve. Who doesn't like tarts?

-What's the difference, Matt? Tart and flan?

-I don't know.

Flan kind of conjures up images of the '70s and Fanny Cradock to me.

-Doesn't it to you?

-Well...

-Where does quiche come from?

I kind of think my mother would have made a flan and now I'd make a tart.

-Yeah, it would be the same thing.

-Yeah, it would be exactly the same.

-Yeah.

-Who makes the quiche?

-The grandmother.

-French people?

I don't know! MATT CHUCKLES

-I came here for culinary answers.

-Exactly.

-I'm not getting very much!

-Yeah. OK.

-A tart and a flan.

Wow! Let's hope the conversation gets better tonight, eh?

OK, so I'm going to make Stinking Bishop flan and

so in here I'm going to make a roux, so there's butter, flour,

milk, enrichen it with eggs,

and then loads and loads of this Stinking Bishop.

So I'll just get this going. I'm going to finish it with wild mushrooms and truffle.

-Does it stink?

-Cos it's New Year's Eve.

-Does it stink?

-Yeah, it reeks.

-Can I sniff it?

-Have you ever tried it?

-Er...

No.

-No? Do you want to try some?

-Yeah, OK.

-All right.

-Are you a big cheese fan?

-I love cheese. Absolutely love cheese.

-Watch the knife.

-But I try not to...eat too much of it.

My roux's going lumpy because I'm chatting too much.

It doesn't taste as pungent as it smells.

-I don't know. It can get quite...

-Yeah, they can.

It's... It's a beautiful cheese.

-Give it time.

-Anyway, enough cheese chat. Let's talk about you.

-BBC Breakfast.

-Yeah.

-So, I watch you regularly in the morning.

-And we watch you back.

Yes, you do. Yes, you do. And I'm always slightly terrified what you're going to ask cos

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

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

-I don't know what you said! OK, so apart from BBC Breakfast, also Strictly.

-Yeah.

How did you enjoy that?

I loved the training, had such good fun with the training.

Cos I'm quite fit and I'm quite conscious about being fit and

-being active.

-I like your self-confidence.

I didn't say I was fit as in hot! I just meant physically fit!

-MATT LAUGHS

-I go to the gym!

I think you're a little bit envious cos you've got

-a jacket that's too big...

-MATT LAUGHS

-All right, fair enough.

-OK, next one.

-Oh!

-Setting a tone!

To be fair, when you're old enough, Matt, you'll grow into that jacket!

-Yeah!

-LAUGHTER

-OK, you can all gang up.

-No-one minds a few extra inches.

-So, was the training quite tough for Strictly?

-Yeah.

Cos for me, it looks terrifying.

It is terrifying. You do eight hours a day.

You get three and a half days to learn a routine, about a minute 40.

It sounds really simple, but if you've never danced before,

you're learning things just like how to keep your balance.

I throw a few shapes on the dance floor and think I'm

a pretty cool dancer in a club or whatever,

-but when you have to be really precise, it's really tough.

-Yeah.

You're dancing with people, their bodies are honed,

their muscles are completely at the peak.

-Yeah.

-And you kind of stand there...

-And it's good for fitness as well, right?

-Really fit.

I lost weight doing it and your body shape changes completely.

-Yeah.

-So, I was always quite stocky and boyish.

-Really?

And you become quite lean. Yeah, you become really lean.

Your body changes.

-What? Even Ed Balls?

-Ed's lost about

-two stone. I know.

He lost loads of weight while doing Strictly.

He did it brilliantly and I thought he was fantastic.

-Did you watch the rest of it?

-Yeah.

Of course, I danced in the final in the group dance, in the final.

-So we got to go back and all be together and have a real laugh.

-OK.

And I tell you one thing that's always a myth,

I always used to watch Strictly and watch all the celebs go,

"Oh, we're all friends and we're a family," you are. You are.

-You all get along really well.

-Really?

-I thought you were going to sort of give us some revelation, you all hate each other.

-No, no.

You all get on really, really well cos you're all in it together and you're all scared.

-Really, really scared.

-Yeah.

-And you're working really hard.

I would just find it quite terrifying,

being that close to some dancer for about ten hours a day.

Yeah, it was tough.

I bet it was!

Anyway, right.

That says more about me, doesn't it?

So, listen, let's go back to our career. So, you got into journalism.

Yeah. Started off in papers.

-Yeah.

-Did English at uni.

-It's a tough, tough career, right?

Do you know? It's got tougher though.

It's become much more tough.

I talk to lots of young producers and young writers who,

because I think the way media's developed, social media,

everything's online now, and you just have access to everything.

No-one really tunes in to the news just to get their information.

It might be habitual.

So, Breakfast is on when people are getting a Stinking Bishop...

-Making a flan.

-A flan, quiche, whatever.

But, you know, people go online, so I think there's

a lot more competition than there was when I began.

So, do you need to make it sort of more entertaining?

More sort of accessible? Would you say?

Cos the news has got this kind of history of being quite sort

-of straight and authoritative.

-It depends on the time of day.

So, if you think like for Breakfast, people are getting ready,

they're getting the kids ready for school, they're getting breakfast

ready, getting ready to go to work, they don't want anything too heavy.

But if you're going to watch something like Newsnight in the

evening, then you've decided to sit down and watch the news and

get some analysis, don't you? You want to kind of learn something and come away from that,

-so I think it depends on the time of day.

-Right, OK.

So, look, while we were chatting, in this tart,

I've just got a little bit of Stinking Bishop, in here.

So I made a base, a panade, which was flour, butter, a little

bit of thyme, a bit of Dijon mustard in there, a bit of cayenne pepper.

Enrichened with some egg yolks, separated the whites,

mixed the whites and now, I've just folded those in.

So that's going in to the tart shell,

that gets baked at about sort of 200 until it's set, basically.

Is the cheese going to melt

all along the bottom, or have you made sure that every portion

-has the same amount of cheese in?

-Of course I did.

-No, the cheese is just going to melt.

-Right, OK.

-Some cheeses don't melt as much.

-Well, I'm hoping this one will.

Right, this will go in here. Let's stick that in.

And then we're going to finish that with

a little bit of black truffle, bit of grated walnuts.

-You good with walnuts?

-Yeah.

-OK, OK.

Grated truffle, walnuts and some wild mushrooms.

Right, let's get it on.

-So, some of your other skills - you're a...

-Not dancing!

-Dancing.

-Not dancing! I went out pretty early.

But you're a trumpeter, is that right?

I used to play the jazz trumpet, yeah. Used to play a lot.

-And classical piano.

-Yeah, I've still got a piano at home.

Still got the same piano at my parents'. I was very, very lucky.

My parents bought me a piano when I was nine years old and I've

got that piano at home, so I tinkle away in private.

-Never play in public.

-Is that quite relaxing?

-No.

-Really?

-Yeah, I tell you what...

-LAUGHTER

-OK.

-I don't know.

You might be very focused on it!

I'll tell you why it's not really good.

-Imagine if you gave up cooking for 20 years.

-Right.

You've been out, you'd tasted great food, and thought, right,

I'll go back into the kitchen and you're rusty and you're just

not to that standard and you probably would take a good few

years, or a couple of years, to get back to that standard and,

you know, intense practice.

OK. I haven't got the time to practise, so I go to the piano

and I've tried to play something, Clair de Lune, for example.

Try to play that beautifully, mess it up over and over again.

I end up slamming the keyboard and going and having a glass of

-wine or something.

-OK, so it's just very frustrating.

-Yeah.

-But you play a lot of golf, right?

-I play a lot of golf. It's great.

-It's good for the mind.

-Yeah.

-It's just you against the course.

Did you bring her here just to make us feel bad about ourselves?

-What can you not do?

-LAUGHTER

There's plenty I can't do, trust me. No, I love golf and I think...

You will agree with me on this, it's a way of just completely getting away, it's healthy,

you're outside for four hours, you're forced to walk,

-you're forced to converse as well.

-Forced to converse?!

Well, not necessarily with people you'd mix with and you learn

a lot from people that you wouldn't necessarily spend time with.

You're being sociable. I cannot honestly see anything

-that's wrong with it. This looks yummy.

-Right.

-Is this a floppy...?

-It's like a souffle tart.

I think it's a wobbly one.

-It is a wobbly one?

-Yeah, we like wobbly.

-Do you like wild mushrooms?

-Love them.

-Do you like truffle?

-Yes.

Good. We'll get over the wobbly tart.

LAUGHTER

-I bet you say that to all the girls.

-Ah, silver tongue.

-Right.

-Are these walnuts?

-That's the walnuts.

-And then the truffle.

-Cos that would be good for texture,

-the walnuts, cos it's all a bit...

-Exactly.

-Soft.

-I love a bit of texture.

-What's going on?

Brilliant. You need a bit of mushroom...

We're not getting any, huh?

-You can have some. Do you want some?

-Yeah.

I'll dish some up for you. How is it, Naga?

We'll gauge Naga's reaction.

Taking a while!

-Most people normally say...

-I'm giving it considered opinion.

I'm going to offer a considered opinion.

No constructive criticism. I'm not into that.

-Oh, it's wonderful.

-That's much better.

I thought the Stinking Bishop would be stronger, but it's really

nice it isn't because I get to taste the mushrooms and I love mushrooms.

Excellent. Right, this is your portion.

So what will I be cooking Naga at the end of the show?

Food heaven, I'll be making a luxurious shellfish platter.

I'm going to be roasting lobsters, oysters, clams, crab claws,

mussels, drizzle with a spicy garlic butter and then make fresh

socca bread made with chickpea flour and served with roasted

garlic mayonnaise.

You haven't got enough seafood in there!

-There's a lot of seafood. It's your hell...your heaven.

-It's my heaven.

-Exactly.

Had to pull all the stops out. Or Naga could be having her food hell, which is ice cream.

There's lots of that as well. White chocolate ice cream.

I'm going to make a seasonal berry and white chocolate Arctic roll,

and first I'm going to make a dark chocolate sponge,

and once baked and cooled I'm going to roll it in some white chocolate

and berry ice cream and serve with warm cassis and melted white chocolate,

but you're going to have to wait until the end of

the show to find out what you're getting.

-Whether it's good news or bad news.

-I don't like white chocolate either.

You're missing the point as well.

Right, time now for some more fantastic festive food from

the BBC archives.

Nigel Slater has got the perfect remedy for tomorrow's hangover.

A delicious beef salad. Take it away, Nigel.

New Year's Day.

I fancy something that's really going to wake me up.

This early in the year I really don't want to do too much cooking.

And yet I want to eat very well, so something really straightforward and simple.

And I'm not particularly superstitious, but I do have

a few little rituals and one of them is at the beginning of the year

to eat lentils. They're supposed to bring good luck or at least wealth.

So for my first supper of the year I'm in the mood for a lentil and beef salad with

an unusual ingredient that I promise will blow away the hangover.

Put some lentils on to boil.

I always pop in some aromatics like garlic, onion and bay leaves,

just to give the lentils a bit more flavour.

Next, it's time to make a tangy dressing to go with the lentils.

Whenever I make a salad dressing I have an unusual habit that I

put the salt into the vinegar and dissolve it.

Before anything else. And I do that just to mellow the vinegar.

It's just takes that really sharp bite off it.

I'm going to put a little bit of mustard in this.

Grainy or smooth, whatever you have will do.

Add some pepper and a good glug of olive oil.

Now for that secret ingredient. Fresh horseradish.

There's something about the fresh stuff that has a real zip to it.

It's really quite hot. Wonderful in a bloody Mary in the morning.

It really makes your eyes shine.

And it's dead easy to grow. Just pop a root cutting in the garden.

But be warned, it can take over.

It's not a fiery heat, it's a fresh, clean heat.

And it's really good with earthy food like lentils.

We've always kept it for beef and yet it has so many other uses.

Smoked fish really appreciates horseradish.

If you're using ready-made horseradish,

two or three teaspoons will be fine, but once you've tasted the

clean heat of the fresh stuff you'll never go back.

I reckon lentils are done when they're still a little bit nutty.

While the lentils are still warm, pour in your mustard dressing

so all those lovely flavours soak in.

I want something really fresh and green in there.

This is a day I don't want to do much.

So a little bit of parsley, that's all that's going in there.

It's funny, the warmth that the lentils have given to the dressing has released

all the oils in the horseradish and I can actually feel it coming up.

Good for clearing the sinuses if you had a cold.

And it's certainly good for a hangover.

This is such a brilliant dish to kick off the New Year with.

It's great for using up any bits of meat that are in the fridge too.

I'm actually going to use the cold roast beef from yesterday.

Whenever I use cold meat or fish in

a salad I keep the pieces fairly small because this is the

sort of food that I want to eat with just a fork.

There's no ceremony to serving this one.

Just dish up the lentils,

tuck in the juicy meat and brace yourself for that horseradish hit.

And then some grains of sea salt, really coarse stuff.

I love that moment of crunching through brilliant white salt

on cold roast meat.

It's got an earthiness to it and a freshness, but then slowly

that gorgeous heat is just coming through from the horseradish.

It's a really good way to start the year.

Do try this with fresh horseradish if you can.

If you don't fancy growing it, your local grocer should have some

going cheap.

I reckon that would do the trick. Thanks for that, Nigel.

Still to come on Saturday kitchen,

Tom Kerridge is making a meal perfect for New Year's Day.

He's dishing up a traditional peppery lemon chicken one-pan wonder.

But the big news is will Naga be facing food heaven,

a shellfish platter with spicy garlic butter, or food hell,

ice cream, and I'll make a seasonal berry and white chocolate Arctic roll.

Of course it's not up to our chefs today.

Instead we're letting fate decide and I'll explain exactly how

we're doing that at the end of the show, and it's fun, I promise you. It really is.

Now, as it's New Year's Eve, we thought we'd set our chefs a special festive cocktail challenge

using the bottles of booze that we still haven't managed to get through yet.

And this challenge is a bit "whisky".

GROANS Sounds like a bit risky.

So you'll both have to "rum" with what you've got.

You've only got 90 seconds to make the perfect New Year's drink

and there'll be no mar-"gin" for error.

So no "wining", and Naga will de-"cider" which one is the best.

GROANS That is shocking.

-Right.

-Shocking.

-Right, Ottolenghi, your time.

-OK, man.

-Let's cook.

OK, so I'm going to stay on the cheese theme.

And I'm going to make, with your kind help,

-a kind of a souffle with Stilton cheese.

-Yeah.

So if you want to start by making a base for me...

-OK. Sure.

-..which has got digestive biscuits, some sunflower seeds,

-butter and a bit of Parmesan.

-All right.

-While I get ahead with the leek and...

-So how did you come up with this?

-This is in...

-This is in my cookbook, Nopi, which was published

last year and the co-author Scully, who was with me here last year,

came up with this, while travelling in Australia.

Essentially, he is Australian.

Essentially, the idea is you take something that we

all love, which is a cheesecake, and something which we all love,

which is a souffle, and mix them together into something which

is kind of easy and... You know, you get the best of both worlds.

-This is a big seller at the restaurant.

-It's massive.

-It's always been on the menu.

-Yeah.

-And...

-Ever tried to take it off?

-No, never tried to take it off because I know how much people love it.

-Right.

So this is how we go.

And, you'll see, we serve it in little copper pans that will

come out in a minute, and it's very, very simple.

-Yeah.

-So I've got the leek here sauteing with a little bit of salt.

Loads of us get given Stilton at Christmas so this is

a really good way to get rid of it.

This is a great way to get rid of the Stilton and there's always

too much Stilton lying around, right?

There would never be Stilton lying around in my house.

-Not in your house?

-No.

-Are you a big Stilton fan?

-Massive.

Love blue cheese. Do you know, we were just chatting.

-I was admiring Galton's outfit today.

-And look at the state of you two!

-We were wondering if you two were going to make an effort later on.

-Really?

But do you know I have given Galton some serious sartorial advice

-before that?

-Well, you did, yes.

About the companions, which are little elastic things that

-attach to your socks, to your shirt, and keep it down.

-What?

-Yeah.

-You don't want to know about them.

-It's the most amazing thing in the world.

-In what century?

-In this country.

-Century.

-Barmen do it.

-What century?

-Have you got them on?

-I'm not going to talk about that.

-He has got them on.

-Have you got them on?

-Very intimate question.

-You're wearing suspenders, basically.

Suspenders, yeah, that's it.

-OK.

-But...

-So you're trying to get me to wear suspenders?

All the trendy bar people in London wear it and it's called the

Shirt Companion and it keeps the shirt down.

How do you know they are wearing it if you wouldn't show yours?

They tell me. I've got a good answer for that question.

LAUGHTER

So you just want to soften the leeks, and I'm going to throw them

-in here.

-OK, so just crumble that, soften some leeks...

-Yeah.

Ideally you want the leeks to cook nicely, get a nice flavour,

-and I'm going to add some cream cheese.

-OK.

I like the idea of the biscuits in here cos it's got that sweetness in it as well.

Yeah. And also the nuts add a really nice touch.

Because you'd sit down and eat a pile of biscuits with Stilton as well.

Yeah. It makes complete sense.

-Some creme fraiche and some double cream.

-OK.

-So lots of cream in here.

And I'm just going to mix that together

-Do you want to chop the basil or maybe crush the garlic for me?

-Yes.

-I'm going to add some...

-Can I ask another question?

-Go for it.

-May I?

-Just... Nothing intimate, right?

-Are you going to cook the base?

No, the base doesn't need to cook.

So how do you know your biscuit is not going to get soggy?

The biscuits are going to be a little bit soggy by the

finish because they've got a wet substance over them, which is

the cheesecake mix. So it's never going to be crisp.

Even when you have a baked cheesecake it's always slightly soggy, right?

-It never is quite crisp. Is that a good answer?

-Er...

-It's fine by me.

LAUGHTER

You're good to me, Galton.

I would be concerned about taking it out of the...

You're not wanting a soggy bottom, are you?

-No-one wants a soggy bottom.

-You're not. You're eating it from the pan.

You eat it from the pan?

So you get a little bit of biscuit on the bottom.

-Oh!

-So I've just added the basil and chives here,

so a little bit of herbs. You can add the garlic.

And I'm just going to crush these. Break these four eggs.

-Into this mix here, yes?

-Into that mix.

OK. And don't forget if you'd like to try Yotam's or any of our studio recipes

the visit the website bbc.co.uk/saturdaykitchen.

Here we go. I'm going to whisk that through. I'm not working it too much.

So, unlike a souffle, you don't incorporate a lot of air but

-there is enough with the eggs there to make it rise nicely.

-OK.

So now all you want to do is add this cheese.

I'm not adding it from the beginning because I want it to stay in lumps.

-OK.

-So you get bits of Stilton.

-So it's quite a coarse mix.

-Yes.

-Could you do it with other cheeses?

-Yeah, you could do it with other cheeses, but the nice thing about

a blue cheese is that it really stands out.

So you get intense flavour. Also this is the right time of the year.

Some people have Stilton left in their cupboards so that's

-a good thing. And then I'll just fill those...

-Not in your cupboards.

-No.

Greedy household, my household.

-Take this over there.

-So what are you up to tonight then?

-Tonight...

-Are you working?

-No. I'm going to have some friends over.

-Yeah.

-Are you cooking?

-There will be some cooking.

-Yeah.

But... I know it's last-minute but we still haven't decided. There's

so much leftovers in the house from the last... From recently.

Is it a big affair? Do you have lots of people over or...?

Yeah, normally we have a lot of people in our house.

I've got two little kids and lots of friends, and they normally

-come over and we just have fun together.

-Nice.

-Yes.

Do your friends expect every meal you make to be fantastic?

They expect it but they never get it.

LAUGHTER

Does it rather depend on how much you've had to drink?

No ready meals in our house, Naga.

Can I just make clear there are none in my house either.

-It was a controlled experiment.

-Yeah. I know. I know.

Yeah. No, they do expect and they do get good food, but not always.

It doesn't... Ooh. It doesn't always work.

So, those are ready. It will take about half an hour. At 180.

Do you find people...? Are they scared to cook for you?

Do they get a little nervous?

Yeah, sometimes they say that, but once they've met me,

they're not scared any more. I'm very easy.

-Do they ever cook anything from your book?

-Yeah.

-And do you go, "Oh, no, that's not how you do it"?

-Yeah, normally.

LAUGHTER Are you that rude or not?

-No, I don't say that.

-OK. LAUGHTER

Matt, is that because you...? Is that because you've done it?

-No, that's what he does.

-Matt...

-Are you not paying attention?

-I am paying attention...

-You know when somebody cooks for you and they cook from your book

-and they go, you go, "What do you think?"

-Yeah, but mine's...

But to be fair, my instructions are so accurate...

LAUGHTER

-..you're not going to make a mistake.

-Do you know...?

And if you have a good recipe book,

there is no excuse to say "I'm not a good cook",

-because that's just laziness.

-it is.

-It is.

-It is.

-Matt.

-Yes?

-Would you crush a few...

-hazelnuts for me?

-Sure.

-So I'm just going to finish those off.

-OK.

So we'll bring it here.

-Bring them here.

-What's that?

-These are going over here?

-Yeah. If you crush a few hazelnuts for me.

Mm-hm.

I'll place those here. We can bring them to the table.

And it's nice to serve things in pans like these,

-but you can use any old ramekins for these.

-OK.

-It doesn't need to be fancy copper pots.

-But don't be turning them out.

-Sorry?

-Eat them from the ramekins.

-From the ramekin.

-You can't turn them out.

-OK.

I mean, unless you want a real nice little disaster happening

in your kitchen.

And I've got a little bit of honey, and these are pickled beetroots.

-Mm-hm?

-Which have been cooked in, with sugar, vinegar

-and some aromatic garlic and bay leaf.

-Nice. OK.

And I'm just going to finish off all of them with...

-some of that pickled beet.

-Mm-hm.

-You like beetroot?

-Love beetroot.

-Good.

-I'm wondering though, do you have to add the honey?

You don't have to. You want one without honey?

Yes.

LAUGHTER

-Well, I'll do one without honey for you.

-It's not a restaurant!

Yes, it is. I've got three amazing cooks in the room.

-Why wouldn't I ask for it how I want it?

-Exactly...

-You can be as difficult as you like.

-OK, trust me, I am.

LAUGHTER

I just think I love savoury food and I don't see why everything

has to be counterbalanced with something sweet.

Well, you try it with and without.

And beetroot's going to be tangy, so I've got two different ranges

there, tangy and creamy, I don't necessarily want to...

I think she's quite clever, actually.

To be fair, I think you should try it with and then without.

I'll try it with. A bit of honey on one side of mine.

-On one side of yours.

-Oh, my God. Do you have pizzas like that as well?

So, er, a little bit of honey on one side of this one.

And no honey on that side.

-Half ham, half pineapple.

-LAUGHTER

I've never had pineapple...

You really don't want a lot of honey here.

Just a tiny, a tiny drizzle.

-You don't like that sweet stuff at all, do you?

-No, no.

-Sweet enough.

-A few little...

-Yeah, absolutely.

-They look nice.

-Yeah.

Or you can use just normal basil, chop it up.

-Right, remind us what those are then?

-So, these are...

savoury cheesecakes with Stilton cheese and pickled beetroot.

Fantastic.

Right, let's go, see what they think. These look beautiful.

They're also really hot, so don't touch them.

LAUGHTER

-He learned the lesson.

-Don't touch handle.

-Don't touch the handle, yes.

-In the restaurant, we serve them with

-a little napkin over the handle, but...

-But not here.

-I can trust you guys. You're clever.

-Oh, I don't know.

-Shall I put one there for you?

-Maybe, maybe not on the table.

-It might crack it.

-It's glass! It's glass.

It's toughened glass. I'm sure even the BBC can afford that.

LAUGHTER

Right, dive in.

-Can I try yours?

-There we go. Get the bit with the honey.

I don't know where there are...

Oh, yeah, I'm trying to find a bit without the honey. Oh...

-Well, I've got to try with and without.

-Mm.

Mm-mm.

And try to get to the bottom because that biscuit

-is really important, that crust.

-Oh, my God, that's so good.

That's so delicious.

You do vegetarian food really well.

-Oh, thank you.

-Very hot.

-Mm.

-It's lovely. Really lovely.

-I'm really looking forward to...

It's the same kind of comfort you get from a cheesecake.

When you ate mine, you went straight away, "That's delicious."

I know. I know, I'm not sure about these considered opinions.

No, no, no, because I have to try without the honey as well, don't I?

Um, so...

-It's delicious.

-Thank you so much.

-Good, isn't it?

-Mm.

-I might have to nick this one.

-Yeah, well...

-What piece of meat or fish...?

-It's really nice.

-It's good?

Really... But I prefer it without the honey.

-Without the honey.

-Mm.

-Do you?

-But that's...

We're all different. The world would be a boring place if we weren't.

Right, time to head back to Oxfordshire to find out

what Olly Smith has chosen to go

with Yotam's decadent blue cheesecake.

With Yotam's champion cheesecake, a wine with enough welly to work

with all of that marvellous melted cheese is the perfect resolution.

Now, a great option for cheesecake in general is actually

a white wine, such as this Trebuchet Chardonnay

from South Africa. Great value for money.

However, with the bold flavour of that blue cheese,

the earthy beetroot and, of course, the red wine vinegar,

this dish is knocked firmly into red wine territory,

and I'm selecting a bottle that's brand-new on the UK shelves.

And it's as bright and dazzling as the fireworks on New Year's Eve.

It's time to light the touch paper on Boya Pinot Noir.

Bang.

This wine, Boya, means buoy, the kind that floats on the ocean.

And it's a reference to the maritime climate,

where the wine comes from.

It's in the Leyda Valley in Chile, which overlooks the Pacific Ocean,

and all that freshness keeps the wine nimble and elegant.

Lots of flavour, not too heavy.

And this wine isn't just an award-winner,

THIS is a trophy winner.

Ah. Highway to the danger zone.

That is top gun Pinot Noir.

With the blue cheese in the dish, it's really salty and intense,

and you need the natural zing of Pinot Noir

to resonate like the chimes of Big Ben himself.

The texture of the dish actually isn't that heavy.

You want a wine that's light and elegant.

The sort of thing you could happily sip all New Year's Eve long.

And, finally, you've got the earthy beetroot, that spicy peppercorn,

and a little bit of fragrant thyme in the dish.

It's the gentle scented, woody character of Pinot Noir

that's spot-on to sing-along side.

Yotam, Happy New Year, and here's to your incredible cheesecakes.

Cheers!

That's delicious, and new to the UK shelves.

-Very nice.

-Only been in a few weeks.

-You want it slightly chilled.

-Good price.

-I love a Pinot.

-Beautiful.

-Do you think it goes well

-with your dish?

-Spectacularly well.

-Yeah?

-It's lovely, yeah.

-Olly Smith is good, isn't he?

-He is good.

-Yeah, really lovely.

-I was... I started on the wine late cos I was still eating.

-Yeah.

-It's so good.

-You're enjoying it, aren't you?

-Really good.

-Good. Nice. All happy, Galton?

-Yeah, it's lovely, it's lovely.

-Excellent.

Good. Right, time now for a treat from the Hairy Bikers.

Si and Dave are making their idea of the perfect comfort food,

ideal on a cold January day, or for New Year's day hungover, maybe.

Just because you've got a sweet tooth, it doesn't mean

your life's confined to biscuits, puddings and cakes.

No, it doesn't. You can have sweets savoury and sour.

Sweet and sour.

But this sweet and sour is sweet and sour chicken.

We start with some cornflour and we put one tablespoon of cornflour

and two tablespoons of pineapple juice, and you mix it together.

And that's going to act as a bit of a thickener

for our sweet and sour.

What I'm doing here is I'm making the sweet and sour sauce.

That's going to be to thicken the sweet and sour,

but this is the sauce itself.

'Put 300ml of pineapple juice into a bowl,

'along with two cloves of crushed garlic

'and 25g of finely grated ginger.'

It's about mise en place, it's about getting everything prepped

so it's ready because, by the very nature of what it is,

cookery from that part of the world is pretty quick.

So take the stress out of it and get prepared.

I'm going to put plenty of ginger in, Kingy.

-I love ginger.

-I like it.

-It's about balancing when you do sweet and sour.

-It is.

We want it quite chunky.

One, two, three.

Again.

Straight down the breast.

One, two, three, four.

Lush.

Right, I've got my pineapple juice with the garlic and the

ginger in that.

Now we start to build up the big-hitting flavours.

I've got soy sauce, white wine vinegar and ketchup.

'To the sauce mix, add two tablespoons of white wine vinegar

'to give it a sour kick. Then, add one tablespoon of dark soy sauce

'for saltiness,

'and three tablespoons of ketchup for sweetness.'

Nice.

'And we're not going to stop there.

'This sweet tooth sauce has two tablespoons of soft brown sugar

'in it as well.'

And a big chug of black pepper.

And just to zip it up, some chilli flakes.

'For our sweet and sour chicken, we need half a small pineapple

'cut into chunks, one medium onion in rough wedges,

'one red pepper, one green pepper, both deseeded

'and cut into chopstick-friendly pieces.'

I think we're about ready to build up proper, aren't we?

-I think we are. We're there, mate, really.

-Right.

Heat some oil in a pan.

Let's put the banging gas ring on.

All I'm doing is putting some more cornflour in my bowl.

'And then I'm tossing my chicken chunks in the flour.'

-Now, look at the wok.

-That's what we want.

-Oh, aye.

-That's a hot wok.

-That's wok awound the clock, that one.

We put the veggies in and watch them bounce.

It's quite a lot of oil there, but it's all going to work out

in the end. Cos we've got quite a lot to fry, actually.

SIZZLING

Got to be careful because I won't have a day out of this shirt.

Whoa, yeah.

It's in about two or three minutes cos they're quite big chunks.

We still have plenty of crunch in them.

-Time for Mr Chicken.

-That's us.

We're going to put the sauce in next and we're going to kind of

poach the chicken in a sweet and sour sauce,

-so don't worry about it cooking through.

-Yeah, yeah.

It's even with sweet things though, with sweet sweets,

you have bittersweet, don't you, Si?

-Yeah.

-It's like, lime goes great with chocolate.

-You know, chocolate limes. That's sweet and sour.

-I love that.

-Lemon drizzle cake.

-Yes.

-It's a sweet cake, sharp as you like.

You soak the sugar in lemon juice on the top.

-How we getting on?

-It's all right. It's browning up just nicely.

Lovely.

Right, time for the pineapple

to match with the chicken in that marriage, that perfect duet,

of sweet and sour.

Dee-dee-deedily-toot-toot!

MUSIC: Kung Fu Fighting by Carl Douglas

Oh, lovely.

That's nice.

Hey, time for the sauce!

All right, fire off.

We'll just cook that now for about four minutes.

When that's up to temperature and it's been cooking,

we add the thickening agent,