James is back and is joined this time by Trigger Happy TV star Dom Joly, Formula One driver-turned-commentator Karun Chandhok, and chefs Atul Kochhar and Sabrina Gidda.
Morning you coming in then good morning and what a sure we got landed up for you today we truly have trigger happy TV star Dom Jolly will be here talking all about his travels around the world and I’ll be cooking a dish of salt cod with anvis and we’ve
Got xf1 driver Karen chandu will be here as well first time he’s been at the house he’s making a pit stop to my kitchen when he drops by the house a little bit later on this morning and we soing up the culture and Cuisine of one of Spain’s greatest cities and the lest
Leg of my food Adventures that’s not all because the brilliant Sabrina G will be here uh she’ll be heading down to Hampshire with a stunning recipe for lamb chops and I’ll be teaching you everything you want to know about cooking dool in this week’s little mask
Tas one of my favorite dishes to cook and that’s not all because I’m joined by a good mate who over the years has served some of the best dishes we’ve ever eaten on the Saturday morning it’s assel KF welcome back Chief welcome back good to be back happy New Year and all that
You what are you going to be cooking for us then well I’m making a crab BND and which basically it’s crab Bund it’s called Bunda but bond is a street food and it’s often made with potatoes or beetroot mostly root vegetables okay but I’m upping the game and using local crab
What is that fried or what is it so it’s it’s a crab meat mixed with either baked potato or boiled potato and spiced made into beautiful dough balls kind of thing panid and fried yes never had them as well hope you’ll enjoy never serve with
A sauce or you just have them so I’m serving it with a little salad which is with uh charred corn kimchi and apple salad and a tam and Chutney course there you go and we’re kicking these off today with I’m making a classic steam syrup pudding really I thought as the
Weather’s still cold I thought what a perfect dish for it really I’m going to do it with a nice little whiskey custard made with whiskey from a Distillery on this side of the Scottish border uh not the other side we’re going to introduce to that in a minute but first of all uh
Nice little steam sponge pudding now this this is Ace so we start off with the recipe for steam sponge pudding we start off with butter we’ve got some uh uh self- roing flour I’ve got some sugar I’ve got some large eggs I use for this one I use some golden syrup Touch of
Milk and some orange juice and orange zest particularly with the orange juice and orange sest cuz I think it works really well together with whiskey cuz I know you cook with a little bit of whiskey as well you love I love cook things like with rhubarb and ginger and
All that sort of flavor I think it works really well together with this so you start off we add the sugar with the butter that’s going to go in is there a is there an Indian version of steam sponge pudding no there isn’t technically no but there is there is a
Savory if I may say it’s not it’s not a dessert but it’s a Savory thing which we call Dola right and it’s made with chickpea flour uh yogurt uh and and just that’s it and then it’s steamed together and then it’s spiced with mustard seed Curry leaves and a little bit of sugar
See it surprised me because I I’ve never had an unsweet dessert in in India G gab Jam is it that’s what it’s called that’s your favorite right here that’s my favorite but you’re saying there sort of a Savory sort of version it’s a kind of more like a snack James
Uh and it’s a high tea time kind of thing for us and comes from Gujarat and people would make it often uh with with different flavors as well and tastes amazing sounds pretty good so look we’re just going to take our little bit of flour over here this is to
Prepare our little mold yeah I’ve taken a little bit of butter some flour line them yeah just line it just gently like that over the top there we go steam sponge pudding and then we take some black treal oh sorry some normal golden syrup you can gold over the top so you
Want a good amount we’re going to save some to put on the top as well but bit of that now I like to use a little bit of large eggs for this the recipe of it once you cream the butter and the sugar together you don’t need to go mad with
It in we go with the eggs and I like to use three large eggs for this one there we go I like the way you break the eggs what it’s pastry chef you see that’s what it is you used to do hundreds of eggs a day that’s the
Problem so self-raising flour and then milk just a tiny bit of milk we just pop that in there just and then we just mix this together it’s such a simple little dish the key to this really is the preparation when it comes to cooking it so mix all this up together this goes
Like a like a cake batter I suppose you done that nice and simple lift this out and you’ve got your lovely steamed pudding there use a spatula mix this all together make sure it’s all off the bottom and that’s done you can put things like vanilla in there
If you want but I think with the just the orang is enough really but particularly we going to have it this whiskey custard it’s so simple fill up the mold you want it about sort of 3/4 up R well yeah and and rather now there’s a quick way of doing this which
I’ve seen chefs do online and bits pieces and that’s microwave no don’t do that no air fryers no microwave that’s Che all pan properly all right then take some tinf the reason for the tin foil is this what you can use tin foil or GRE through paper you just take this fold it
Over like that and allow there’s little crease in there you can use greaseproof paper as well but you put the little crease in there the idea is just that this start to expand you don’t want to have this too tight so as it expands that gives
The sponge room to move in here if it’s too tight then it’s just going to base it it’s going to be quite tough so you would just want to take a little bit of string around the edge like that tie it off and the great thing about this you
Can make this pop it in the fridge and leave it and then when you want to cook it that then you do this so pop that over the top cover it over with a little bit of foil something like that I’ve got one over here so I won’t use
Any more foil so we’ll take a little bit of this cover it over and you want to cook that just gently allow that to simmer away nicely that takes about an hour and 3/4 just simmer away nicely make sure the water doesn’t uh disappear keep topping it up every now and then
But just let that tick away for an hour and two quarters it could be perfect right on with the custard so to find out more about where this whiskey comes from from our custard we’re not heading to Scotland we’re not heading to Ireland we’re actually heading to North umland
To speak to E Ferguson from the Ed geine whiskey Distillery I can see you there I bet you it smells amazing in that room as well nice to meet you arene it does I hope it smells as good as your room ex well not quite yet I’ve not used yours
Yet so so tell me about tell me about The Distillery because we’re talking about distilleries we’re talking about stuff that’s years and years and years old hundreds of years old centuries old yours isn’t yours is very new but tell me about the process of how it all
Started yeah well we we are a new distillery it’s a whiskey Distillery but we also um distill Jin um and we started looking at this a number of years ago but we didn’t start building until after Co so we’re very new so you looked at
The the building was the key to this and the place where you are is it really because you wanted as a business you wanted to put something back neither of you neither of you had done your partner as well neither of you had done this as
A as a as a job before distilling whiskey or anything else doing something compl H was it or something like that and then you then he looked at this building and thought we need to put something back into the community and that’s where the idea came
From yeah well it is it’s actually it’s a it’s a project of passion I would say and I’m from here and my husband and I are both my unbr and we’ve not been involved in whiskey making before and we thought we wanted to regenerate the High
Street so we started to think about what we could do and for me it was it is a passion thing I wanted to give something back I wanted to say let’s do something um for the people of wer where I’m from the people of the Northeast region
Because we got we can be a bit like the forgotten the Forgotten land we’re in between Yorkshire where you’re from and Scotland but I would like beautiful you it is a beautiful part of the world up there the coast Line’s amazing as well but I’m presuming this all links
Together because isn’t Bary barley production is quite uh quite you know I mean quite serious barley production up in that neck of the woods though isn’t it so the kind of two go hand in hand absolutely we’ve got the biggest molster in Europe is actually in baric upon
Tweed which is in Northumberland just on the border and the river Tweed where a lot of Barley’s grown um and M and ready for molting is goes through North umberland on one side and the and the Scottish border on the other you’ve already you got a fan over here straight
Away I know that he likes his whiskey this time in the morning as well that’s good to tell me we I mean we’ve had whiskey distilleries on the show before but the the the the building we got to talk about as well but particularly the name that you know
There’s a lot of thought that’s gone into this so tell me about the name you’ve got two different types of whiskey over here and you did produce a a cream whiskey so I’ll let him pour that one and that one we’ll have a taste it all while we’re here so who who
Thought of the name then because the name is quite well well actually this is a family business so it started around my kitchen table I like yourself like cooking and we have lots of family dinners and things and we started around the kitchen table and uh we said we were
Going to develop the site here in wer which was a lot of you know a lot of part taking away so um when we decided that we would tell our children that we were going to spend all of their inheritance um they weren’t too impressed that was Easter um 2018 and
But they did say well if that’s what you wanted do you do it and then the next next comment I had was to say well would anybody like to work with me and my stepson um came to work with with me yeah and he’s got a PhD in archaeology
And his thesis was on nor umbrea and anglosaxon nor Umbria so when we started working together we knew that we would have to the whiskey Distillery was one thing but we also if we just created a whiskey Distillery here we wouldn’t have employed very many people so it wouldn’t
Have made a huge difference but we created a visitor experience and in that we’ve got an Anglo-Saxon Museum so um we’ve focused on um there’s a lot of anglo-saxon Heritage just about four miles along the road so ad geine comes from that that’s the name of the um
Entertainment house for the Royal Palace of northumbria and are you are you are you happy with the end result you and the family Happ because we’re tasting over here it’s spectacular I’m really enjoying this but I’m spech I’m about to ruin it and put it in my
Custard to be honest with you but are you are you happy with all the work that you put in is cuz it has been a labor of love I know it has for for you as well well I I think it’s sometimes I go on saying sometimes it’s a bit like you
Know you think I’m some days I think I’m living the dream and then the next morning I get up and I think I’ve gone into a nightmare but yes I I have a huge sense of Pride when I come in to the building and I look up and I go wow this
Is what we’ve created this is what we’ve given back and but it’s a lot of Teamwork because you know we’ve got a great we’ve got a great distilling team we’ve got a great team in the museum so we are actually working together so sorry to disturb you uh just to to cut
You out uh which year when you first produce first bottle of whiskey in this place well we we’re the first bottle of single maltt will be ready in 2026 okay so what you’re drinking at the moment is a blend and the it’s a blend of English Irish and Scotch whiskies so and that’s
Part of the Anglo-Saxon people were made of English Irish Scots Scandinavian so we’ve Blended them together in and and the smokiness is amazing it’s just right because you know if whiskies get too SMY too strong is it really it just becomes too strong it’s perfect it’s such a good
Balance and you know for an Indian a whiskey is very important you know that uh I do so for for me I I really love it the way you have done it uh and all all three whiskies which have tasted they’re amazing the second one which which says
Batch number two I don’t know where does that come from that’s more gentle and nice it’s kind of everyday drinking yeah I’m using the stronger one for using the stronger one about to say that I was about to recommend exactly so I’m just going to recap what I’ve got here
Because I’ve got my egg yolks I’ve got my sugar I’ve thickened it up with the cream and the milk with a touch of vanilla I’ve added a little bit of the whiskey to the custard as well but then we’ve got our puddings now the eagle-eyed viewers will go why is he
Made three he made three cuz one’s called Johnny one’s called will and this is the rest of the crew and if you know this crew here they’ll know that this is true exactly exactly so we’re going to lift this off this is your steam sponge
Pudding so and I I love this I’ll be I’ll be honest with you I had this down in Devon I was with John hooker you know the chef um we went for we went for a lunch and and I had steam sponge pudding oh wow for lunch it was one of the
Nicest nicest desserts this was last week and I thought I’m going to come back and I’m going to do this on on on the Saturday shot I’m going to come back and and do it so I I borrowed Nick the recipe from it as well lovely lady she
Gave me the recipe and um we’ll put it online for you and this is her recipe it’s not mine um and I think it’s probably the nicest steam spon pudding recipe I’ve ever ever used looks amazing um so we’re going to take that take the pudding flip it
Over like that and wait and then we’ll to use another another pan over here another another one tip that over as well and then wait and then hopefully this does your whiskey Justice e but we’ll lift this off I hope so it looks absolutely incredible and I wish I was
There to taste it honestly this this recipe is so so good it’s so good but look at that oh wow this is this is how I had it and and and and the this this dinner and literally I think one was called James and one was called John yes
This one but um but look we just take our lovely custard that goes with it but E I wish you all the very best with it and whenever I’m up in that neck of the woods I’m going to come and visit thank you very much for joining us thank you
Alan thank you and we’ll leave you with that there we have it my steamed sponge pudding with extra extra extra Tri trial over the top cuz you got to put extra trickle on the top oh yes and then and then we got custard now there’s people
Watching this is going this is a bit calorific you ain’t see nothing yet wait till the rest of the show but look bit of the custard on the so now I know what you’re thinking as well what happens if there’s two of you you make four simple
As that there we have it Steve Swit buddy with a whiskey custard done Fantastic This is a shame in it one for me one for you really to start with nobody else gets it bit custard over the top yes please little bit of that you get to dive into that there we have it Chief oh yes there we have it tell me what you
Think oh so so good this it’s just I’ll be sitting here for the rest of the show oh I love puddings like this this in the microwave it’s not going to work you’ve got to do it you got to you got to wait for it this is amazing
James the whiskey flavor is no doubt great but the pudding has got that Citrus orange flavor amazing right I’ll be treating my guests the very funny Dom Jolly to a dish of salt Cod very surely at we’ll be frying up the Hobs a little bit later on this morning but don’t go
Anywhere cuz after the break we’re heading off to B bow for another one of my favorite food Adventures I’ll see you in about 3 minutes might half of this keep Going welcome back now we’ll be cooking for trigger happy TV Dom Jolly very surely and Chef Sabrina G will be putting lamb chops on the menu for us in just a bit but before that we’re swapping the chilly winter Hampshire for some Spanish sun and this week my
Travels are taking me to B bow where where me and my guide are leaving the museums and art galleries behind to visit the city’s world famous food market enjoy this one today I’m returning to the bass country away from the mountains of laroka and back to the northern Coastline of
Spain now the bus country is an amazing place you got gorgeous Countryside beautiful scenery by the sea but also amazing cities and I’m heading now to the main one bilbow which is home to some beautiful museums but also some fantastic food I’m meeting up with local TV cookery host Patricia vitelli who
Also has a bilb based food tour company I’m told she’ll be taking me to a market which dates back to the 14th century so I’m looking forward to seeing what food I can get my hands on the Mao Dill Rara is in the center of
Bil BAU and is huge in fact in 1990 it made the Guinness Booker records as the biggest undercover Food Market in the world there’s just stall after stall of fish it’s stunning you’ve got meat you’ve got you’ve got everything you need yes you have everything you need I’m already hopeful I’m going to
Find some great ingredients to inspire some recipes to cook during my time here you see I I love fresh fish like this you must love it as well it’s beautiful yeah but it’s like too many options I don’t know what to choose exactly so
I’ve seen got sea bass over here I see a lot of this this is hake this is hake merlusa and it’s like a fish that we eat a lot here we have it in the UK but do you salt it first we salt it first and
Like uh with flour and egg and we deep fried okay deep fry in olive oil and I presume olive oil of course it’s like your fish and chips but better but better there we go what a place imagine having a market like that on your door
Step in your home City and I’ve got plenty of ingredients to inspire my first cook thank you so much it’s it’s an amazing Place really is so great to be able to walk around and experience the city but to really get a sense of it I’ve come up to this
Viewpoint to cook up a treat it is a fabulous City this and it’s all snaked through the center of it by this fabulous River the market is just down there and I thought I’d do a dish that Patricia told me about ear it’s a dish that you’ll find a lot
Around bbab it’s fried fish so the first thing we need to do is prepare our fish now in the market there you saw some amazing hake the flesh can be quite soft and you can see that if I open that up you can tell this if you open it up you
Can almost press it and it’ll just break in your hands so what you want to do with this is you need to Salt it and this will firm up the flesh leave it for about 10 minutes while I leave the take to one side I’m going to make a
Start on the pimento pepper mayonnaise the perfect pairing to some fried fish so I’ve got some egg yolks in here classic mayonnaise starts off with some mustard touch your mustard good dollar for that goes in and then we start mixing This then you add some olive oil now I wouldn’t normally do mayonnaise with olive oil but in these parts if I did it with vegetable oil I would probably get thrown off this hill it’s actually a misconception the more oil you add the thinner it gets it’s actually the opposite the more oil
You add the thicker it gets you keep mixing mixing mixing change hands once at the right consistency add a touch of garlic and some lemon juice but this is the key to it the pimento paste and this is this wood roasted Peppers it’s got this lovely Smoky
Pepper taste to it bit of salt bit of pepper and that’s really your sauce done Meanwhile we’re going to pay attention to our fish now because I’ve gotten here a lovely hake now you can see the texture of this is very different to what I showed you earlier it’s much more
Firmer and although it’s only been in the salt for 10 15 minutes wash it off Pat it dry really well you can then cut it into nice pieces for you to fry now I know one person particularly watching this will be a guy called Johnny he’s my fishmonger who’ll be
Shouting at the TV now going I told you I told you I told you hate was amazing I said to you cuz um I for quite a while had it banned in my restaurant I didn’t really like it that much but since I’ve been out here I’ve I’ve
Really known how to prepare it really I suppose cuz it served a lot around these parts and then I’ve got a combination here a little bit of flour and some egg just some beaten egg and then we’re going to fry this in olive oil of course and then you grab your fish into
Into the flour first then into the beaten egg then all you want to do is just drop it into your pan like that nice hot pan this should only take about a minute and then when you turn it over look at that got a lovely bit of colored fish This is where Pria said it was very similar to our fish and chips clearly never been to whippy look at that look at that in there lovely then we can then sort of serve this it’s really simple you just take your lovely bit of fried Fish this is where we can get a dollar of our little mayonnaise but you can see that look at the color of that you put a bit of that on there nice wedge of lemon don’t forget the free parsley little bit of that with it as
Well and there we have it ask fried hke with pimento pepper Mayonnaise what an amazing Place Spain is and the markets there are truly spectacular next time you’re over go visit one it won’t disappoint trust me atle cut you we’ll be cooking for us a little bit later and Chef Sabrina GID will be treating us to lamb chops in
Just a bit but I’ll see you after the break we’ll be chatting to TV icon Dom Jolly over salt Cod and anvis that to tastes delicious I’ll see you after the break Welcome back now coming up we’re enjoying yet another stunning recipe from chef atel cutcher and xf1 star karun chandu will be joining me at the house very shortly but first I’m here with a man behind the smash hit series trigger happy TV who’s gone on to have a
Whole other career as a glob trotting traveler and a writer it’s the one on me Dom Jolly welcome back I going to say welcome back it’s my favorite show get to cat to you and you make me nice food talk about yourself and we cook something what could be better now the
Last time we on I was trying to pick something that you love and you love your traveling you love your Spanish ingredients so I’ve just come back from a series in Spain so I thought I’d do you a couple of the dishes that I learned from there really Banos these
This this classic Spanish style an I’m going to do that with a dressing of lemon some garlic in a pestel and morar with some parsley and some olive oil but this one over here salt Cod um we’re going to do salt Cod Baka which is the
Salt Cod which which is over here what you need to do with this if you face with this you just this is the the solid form and then what you do is you put it in water overnight just let it soak in water overnight and it softens it up and
Then what you do is you poach it in milk so just take the salt Cod straight out of here you don’t want this water cuz it’s salty obviously take some milk a little bit of bay leaf and you just poach that and they salt it to preserve
It Sal to reserve it yeah would it just keep forever it keeps forever they actually do it in Spain but they actually do it in the ory so if you I know you love your travel in Ares and chetland they’ve got this it’s amazing up there as well this stuff is
Absolutely fantastic over there um and then you take the bay leaf and you just B beans to the boil poach you for about sort 15 minutes depending on the thickness and I’ve got one that we’re going to here we’re going to make this puree out of potato a little bit of
Olive oil uh and some bread and all that gets mixed together it’s like a sort of bread sauce fishy CH kind of that kind of stuff as well but anyway we’ve got to talk about what you doing at the moment because I mean you’re traveling all over
The place I can’t believe anybody hasn’t done this this is about conspiracy theorist I think it’s a fantastic idea yeah I mean it’s weird because I I have to say you know like a lot of people I was stuck in lockdown uh during the pandemic and sort arguing with a lot of
People online and people went a bit I did see that to be honest people went a bit sort of weird online you know and you end up arguing with people about all sorts of things about whether the Earth is flat and you know Chemtrails and
Stuff like that and part of me was just thinking do these people really believe this stuff or are they doing it just for clicks just to you know you do often think that you think well you know there’s always one I mean there’s nothing crazy person there’s always
Something someone will argue about but then it seems to be the social media there’s it gathers gathers it gathers momentum quite quickly didn’t it but that was my point and I’d never met any of these people in real life like have you ever met anyone that says they’re a
Flat earther no but online they were all over the place so I thought the whole point of the book was I mean I’m a travel writer now anyway so I like a reason to go off somewhere and I thought why don’t I go around the world and meet
Some of these people look at conspiracies and I I really just wanted to look someone in the eye and say go on tell me seriously you think think the Earth is flat and I did and it was even weirder than I thought this I mean this
This was for the the book and the the the the the book that you’ve got here as well this this takes how do you even begin to slim this down because there’s quite a lot uh from Paul McCartney yet it used to be I remember was it Arthur C
Clark I used to watch I loved Arthur so that’s where my whole thing started Arthur C Clark’s Mysterious World I was trying I was I was reading a little bit of this and I’m thinking he was Big fooot Lot Nest that was it yeah I love that the skolen remember that all
Crystal Skull I love that yeah I really like that that was it I remember watching that as a kid but but that’s the point of this book because that I love that stuff and I did a book you know I went off looking for bigfoot and
And and and the yeti and stuff but that’s in those days cons if you can call those conspiracies they were fun you know like did we land on the Moon is Elvis alive you know there was sort of funny and not threatening suddenly conspiracies jumped to being actually
Quite dangerous like people suddenly are in their tribes and they’re telling people really bad Med giving them bad medical advice you got president of the United States when the president does stuff like that but that’s the point and it’s kind of become mainstream and and I think it’s jumped from being funny to
Actually being really dangerous and and I mean that’s now like when you got Ai and all that stuff coming you’re not going to know what to believe so I really just wanted to go out there and I have to say I started thinking these people are idiots but having done the
Book I actually feel quite bad for a lot of people that have fallen into conspiracy theories because once you express even a vague Interest online in it the algorithm hits you and you just get sent this stuff and your reality just gets warped right so yeah some of
The weirdest ones as well I mean we’ got to start with the almost top of the chapter yeah tell me about tell me about Finland because well it doesn’t exist this this this you went back and said to your wife we’re going we’re going we’re going on holiday first of
All well I felt bad for my wife cuz I do lots of traveling on my own for my travel book she’s always like come on why am I not going I CU it’s work it’s not a holiday so anyway she insisted she said next trip I’m coming coming right
Uh I said okay she said where are we going and I said Finland and I have to say her face dropped a little bit and then she said why are we going to Finland I cuz it doesn’t exist and then she I can see her thinking right this is
A terrible mistake right uh and yeah so I I found this pyramid of of weird conspiracies and it starts with kind of slightly believable and then it gets more and more weird where does this Finland does exist come from does it originate so uh I mean it’s a very long
Complex thing but to break it down essentially the the theory is that in 1917 uh Russia and Japan wanted the fishing rights to that part of this of the Baltic Sea so they made up a country called Finland so that people wouldn’t go there fishing so the idea is if you
Go to Finland you’re not Landing in a place called Finland you’re either in Sweden or uh Sweden or Russia and the people you meet are actors it’s the same thing flat earthers think Australia doesn’t exist because it’s underneath the Flat Earth so any Australian you’ve met as a
Hologram sorry to any Aussies out there I’ve always been susp how could you do that I mean obviously you’ve got to do that do you do do you look at it as a comedy sort of thing you can’t actually some of these people they do take it seriously you can’t yeah you can’t
Mickey do you Mickey T no I didn’t Mickey T I didn’t Mickey T I mean genuinely there is something very funny about a lot of conspiracy theories you know Flat Earth ISM does Fin and exist but it’s also quite serious because people do genuinely believe it and it’s
More about misinformation it’s about who do you trust now where do you get your news from what is a fact like Donald Trump’s spokesperson kellyan conwi she used those terms all alternative facts and the moment you’ve got alternative facts you don’t have any facts anymore so when when I went there I genuinely
Went there with an open mind and I thought I’m cuz I’m fascinated what makes you think the Earth is flat what makes you think Finland doesn’t exist when we’re literally flying to it on a plane but then you get there and you realize that if you’ve got your
Conspiracy head on you land in Helsinki you go up you get your passport stamped and the guy goes welcome to Helsinki and I go where am I and he goes Finland I go am I and you can see him thinking oh God another one yeah another one and I go
And I go but how can you prove it’s Finland he goes well look on your map you know look on your phone on the map I go yeah but who owns that it’s Bill Gates it’s always Bill Gates they think is behind everything and I mean you you
Looking back your career you’ve had a fantast fascinating career we look back it’s not been very well plan no but I you saying very well it hasn’t been very but you look back at all the stuff you’ve been doing yeah before television because you you we talk about TV in a
Minute but before that you had a fascinating career before that I mean I did I was a diplomat I was the world’s worst diplom I was in Prague cuz Prague was like you know I’d go and see The Velvet Underground in in the poit bureau’s old bunker beer was honestly
Four Pier pint it was Heaven it was just amazing place to be but I didn’t know what I was doing so people would knock on my door come in and ask me something and I’d nod quite seriously and I’d take their file and I say I shall refer that
Back to Brussels and then I just threw it in a Cupboard I have no idea what happened anything politics and wasn’t it wasn’t it uh television that sort of morphed together and did you get didn’t you get fired once from I got five I got the football incident yeah yeah so I
Worked for ITN I was a producer and for a sort of serious political program in Westminster and uh yeah I used to get people down when I did little interviews on the green uh in front of Big Ben just to sort of make the interviews more exciting I had some friends dresses as
Clowns have a clown fight behind Patty ashtown once and that went down well and then I did David melow who was the I think he was the culture secretary at the time and we were talking about football hooliganism so I thought right I’ll get some mates to play football in
The background and then whenever I do stuff my was always to scratch my head and so I said when I scratch my head kick the ball over and then I’ll play football and ignore him anyway I kic I scratched my head the ball came sailing over smacked David Miller in the face
And basically that led the whole show that night and I was like oh no and and I kind of thought it was what the country wanted but ITN fired me the next day when they realized I was setting it up so I’m sorry about that David M not
Really I think your career is fascinating we’re going to talk a little bit more these are your anies first of all these are I love I’ve made in the world so I’ve made these this is just with the olive oil so what you do is you
Take a little bit of garlic some salt so is that like a pesto or no it’s just just an oil really so you you put the lemon pulp in it so you take the lemon yeah crush your oil with the garlics bit of salt um some parsley and some olive
Oil and that that’s it bread and anies is pretty much what I could live on yeah but these that’s the first one I’ve got my bread in the oven this one over here I’m just going to show you this is the so this is the puree this is how you you
End up with it it’s like that that is bread Saucy fishy is it well that that then we add milk and then what we do is we blend in olive oil right and this creates this lovely little paste that goes with it so you take the olive oil and you’re also
Kind of emulsifying it all in but you blend it blend it but when is it emulsified like when did you know when emulsifies when you usually emulsification happens with egg yolks right so you start with egg yolks blend it and add the oil and that would emulsify but you can emulsify oil into
Anything like this but is it how do you know when it is emulsified because it it thickens up yeah it Blends together into if if it separates it splits right okay so when it stays together as a as a so technically you’re just saying mix aren’t you yeah so you
Can add just add the alt and what happens to this you end up with this amazing liquid and then what we do is you take some black pepper just a bit of black pepper over it you haven’t put a foot wrong on ingredients yet for me I
Mean everything I like happy with that so far yeah yeah this tastes amazing it’s really really simple so is this all quite Spanish themed this one this is Spanish love Tapas my favorite place in London is Barina I just go and sit there I can watch them cook for ages but this is
What you end up with you end up with this sort of paste that we have on here and then we’re going to use that to then finish this off with red peppers and some bread with it as well but not only that you know content with having a
Number one bestselling book which this this is thank you you’re about to hit the road I’m I’m fascinated about this tour as well cuz this tour has the same sort of theme well yeah the book’s called The Conspiracy tourist and the tour is called The Conspiracy tour see what I did there
And yeah kind of I did my last I you know I haven’t done many tours cuz I didn’t I didn’t ever do standup or anything I did TV comedy and I kind of tried to beat my fear of live stuff with my last book where I walked across
Lebanon it’s called the downhill hiking club and I thought I’ll do a show kind of explaining how I started off being the guy shouting into a big phone and dressing as a squirrel and end up walking across Lebanon this one’s going to be a bit like that the conspiracy
Tour I’m going to talk about the things I came across and discovered you know on my trips in the book yeah but because it’s such a it’s a controversial subject conspiracies you know and so I thought I’d balance it out so I’ve got one of Britain’s leading conspiracy theorists
He’s called Dr Julian northg I don’t know if you’re aware of him he he wrote a book called cows Britain secret Killers there’s a terrible problem apparently of cows killing Ramblers uh and he’s written this book although the big farmer has tried to cut you know to
Suppress the book but he’s got it out and so I’ve got him touring with me um we don’t really get on in fact we’ve never been in the same room cuz it’s that bad but but he’s going to he’s going to have a lot to say so when does
This tour start it starts February the 21st uh and it’s pretty much solid till March the 28th doing everywhere it’s just an English tour I’m getting a lot of hassle online for not going to Wales Ireland Northern Ireland Scotland listen I’d love to book me but at the moment
This is just an English tour but I’m pretty much everywhere in England yeah well we look forward to seeing you on tour as well there we go so this is your nice little bit of uh salt cod with the peppers so you just put that over the top
And you have it with the bread that goes with it you got a little this dressing with cherry vinegar so the Cherry vinegar and a touch of olive oil anything with bread is just too good like that and then we take the bread and the bread sits alongside it like that
That is the first dish for you I can barely SP come two that’s coming my nice little bit of salt Cod puree a little bit of lemon in there as well touchy garlic with some wood roasted peppers and then the classic Spanish yantes with that lemon and garlic dressing easy as that amazing Right have a taste of these first of all so you just eat them with a fork you don’t need the bread really with that but just eat them withk no you just have them with a fork cuz it is it’s up to you but I got to have a bit of bread but
They’re just oh my God that is incredible and then if you spread that the paste on the bread I love this and it’s there’s no elegant way to eat this so no you just it’s it’s like a this is like a fish homus paste it’s just amazing that is oh that is
Amazing oh my God that’s incredible sold there’ll be more from Dom a little bit later on in the show got cracking recipe from uh from racing driver Kar chandu very shortly but join us again after the break when we’re handing over the Hobs to Chef
Sabrina G I’ll see you in a bit it’s nice incredible that is amazing they’re both Incredible welcome back now xf1 star karun chandu will be making his Saturday morning debut very shortly and there’s a masterclass in DOA soulman year coming your way a little bit later but first I’m here with atel um we’re here to get ready for a taste of a dish from a chef
Who’s still one of the only women to get to the finals of the prestigious ruse scholarship twice it’s Sabrina get up now I’m looking forward to this cuz I’ve tasted your food many many times not only in the r scholarship as well but what are you going to be doing for
Us um dri lamb chops for you and a beautiful uh panzanella style salad so obviously in seasoned Tomatoes but I love broccoli and then we’ll be having some crispy chickpeas and Nan chips and then serving with a gorgeous roast chili Chutney so bit of heat happy with that
One Chief absolutely so I’m going to get on and do the lamb which is over here so this is you want me to basically just pop this under the grill absolutely and then this is the bit that you’re going to show us yeah and I’ll talk you
Through the marinade so you can cook them on the barbecue and as ever it helps to marinade ahead of schedule so we’re going to grill ours though aren we I think so just another grill grill pan fry whatever you’re happiest with so we’ll take some yogurt perfect for
Tenderizing I like how you give me this job cuz I’m going to go off yellow fingers from now on looks like 30 cigarettes a day I I wore a white shirt yeah thanks so much for that I’ll hand that over to you so into the bowl little
Touch of um cumin some garam masala some turmeric yeah and a little touch of ginger garlic paste you keep this recipe is this recipe the same or is it standardized what what what would be the standardize in it you know it it’s the Indian pantry is pretty common and the
Personal Touch comes from the chef totally and you know the way Sabrina Cooks it’s it’s just her personal way of doing it and which is always amazing there you go Simple Kind so but do you know this is it about about I wonder what the 20 quid was swapping over for
You out there yeah yeah I think it was a pink note actually chef but do you know it’s the thing about sort of cooking and especially South Asian food um so you give all that a good old mix unless it stay overnight or a couple of days and
I’ll will get some really great that’s what you want me to do is it yes you want mix this all um so but it is individual isn’t it and it’s how you cook at home and there are nuances and it is different and I think that’s what
Makes it quite special really yeah um whilst you’re doing that I’m going to talk about salads really need texture so for me love chickpeas big big fan um really nice way is having them as they are through the salad but also to make some kind of um crispy croutons so I’m
Going to do these things together you can do them separate tray together as you wish but we’re going to make some little you got a separate tray for you oh thank you so some gorgeous little croutons yeah and also you know if your ns are a
Bit stale or or normal bread for cat or whatever you have at home now for anybody that doesn’t know about yourself I mentioned the r scholar fishop as well you when you work to it some amazing places the doorchester was probably the turning point for you though was it I
Did I did do a St at the doorchester hotel that was a real eye opener for me um I have some stories but we’ll save that for for a bit later it was incredible working in big kitchens like that must be amazing wow what what an amazing opportunity um some great teams
That are very well oiled machines and then you’ve come out of that sort of world and gone into this you’re Consulting now which is great I think you’re perfect for this sort of stuff the Consulting and you do doing sort of pop-ups and bits and pieces I am I think
Collaboration is a really important part of cooking and it’s really great to get together learn things from other chefs gives you the night off every now and then as well time to time pretty not not going to lie I’m just saying that exactly so what have you put on there
Then what’s this is chickp what’s on what’s on that so I have used some chart Masala in this and then you can do this ahead of time and leave them in a little clip lock box and then you have kind of you know so this then you just bake in
The oven yes bit of color bit of crunch okay here we go um it’s that easy lamb chops are cooking away so these these ones you’ve got you got done as well I have in in true here’s one we’ve made earlier St and then you want you want me
To I’m going to warm this asparagus up not asparagus this this this broccoli so I’ll a little tray you you’re lucky enough to have some very warm weather um you can serve it cold where’s that then not today yeah not today she she’s talking about when she was in
India feels like a long time ago since I’ve been warm honestly um so for this I’m going to choose some onion for a bit of crunch um and then we’ll just have a little assembly so so this is like a little warm and cold salad as well yeah
Exactly that and if you’re entertaining you can make it ahead of schedule if you would like and then I’ve got a couple of masalas for crunch and flavor to add not too much onion no I often ask it I mean I ask all as well you love of food it’s
Got to come from your parents isn’t it really because always the cooking at home is is so essential for I I’ve seen some of saina’s pictures yeah I wasn’t looking for inspiration but just and she was she was cooking with the mom and I think that that is that
Where you learned as well because you know I may you’re telling that your family wanted you all to be doctors was it and stff like that you know in the the era I grew up in James everybody wanted their kids to be doctor Engineers they were you were not asked you were
Told yeah I think micro play I always joke that if you were not very good in studies then you’ll become an accountant what what happened when you decided that was going to be a I think I was I was way below the time yeah nobody wanted to know me it is
It’s it’s um it’s interesting isn’t it in terms of the approved list of professions but it’s great industry I love hospitality and I know you feel the same we really want to encourage people to come and get stuck in so what have you got in there then what okay so little
Touch of onions some fresh coriander if you’ve got mint herbs that you love Touch of Tamarind sauce bit of lemon sest lemon juice yeah and a splash of I know this is very Fusion isn’t it cuz I’ve you see I I I’m obsessed with Sherry vinegar since I’ve come back from
Spain amazing this is this is fantastic you know some I think flavors are flavors agreed uh if they work with with your food it does work with your food and it’s all personal as I said so completely agree Fusion what Fusion we live in this world exactly that exactly
That for cuine it should be borderless World in my opinion I think that’s fair um so what what have you you’ve got what’s the spice in there as well this is what I love about you just keep chucking it in what we’ got somebody trying to write it down over there going
What have you just put in there so we’ve got red onion coriander Red Onion coriander lemon zest lemon juice splash of cherry vinegar what is that touch of Tamarind this is chart Masala so again we’re echoing that kind of um flavor to come through bit of garlic little touch
Please yeah just a touch and the kind of warmth oh you done it you already done it you done it perfect perfect so we we can look at assembling this now which is very tell me what this is in there okay so especially with my book I like you to
Have the opportunity to pick and choose what you want to make so give us the name of the book modern South Asian Kitchen oo um first one so it is the first one Chef yeah um special very special so I have a roasted chili Chutney in there so you take um pepper
Tomatoes onions garlic chilies and you roast them off on a really high heat so you get a Char and then you sort of let that cool down and then give it a good old Blitz with some fresh coriander and lime and you get this really which is
What this is yeah super intense vibrant um Chutney remember last time I was here Daniel Gales was entering into the realm of spicy food um he did and then I think he borrowed well borrowed Daniel borrowed his your recipe I think he nicked it yeah exactly I think he liked
It as well I he did like it yeah so anyway we’ve got a plate so you’re ready to serve I’ll get your broccoli out I’ll leave the lamb to the last minute for you so perfect let’s do this there’s the broccoli for it mhm lovely so I’m going
To get this into this bowl and just give it a little um okay kind of a gentle mix together and then I’m going to come in with chickpeas chickpeas love these these these These are ultimate these you could just sit and eat all day fantastic a nice glass of whiskey and this
Chicken oh yeah amazing and then just to finish again with the crunch piece is I love nigell seeds beautiful kind of echo the flavor from the Nan um but gives a beautiful O Beautiful flavor yeah that’s those okay so let’s have a a little assemble so in
There you’ve got you know a Tang from Tamarind you’ve got crispy you’ve got crunchy you got a little heat from the onion freshness from the lemon and and if your tomatoes are not quite as ripe as they might like to be then I recommend roasting them off and serving
It as a warm salad um you get a bit more juice and a bit more flavor there so lovely so I think that feels like a fairly generous looks pretty good for me that’s beautiful that’s snacks for later perhaps um I have a what are you looking
For this may I okay yeah so also recommending with cheese on toast what that yeah okay roast chili CH so you got that hot or cold you just once it’s roasted you just have it cold yeah and when I’m barbecuing I do all the veg on
The barbecue BL it and serve it warm it’s delicious well your lamb chops are here coming in with my tongs oh yeah look at those happy with them oh real oh the shoes on the other foot now is exactly well exactly oh my exactly I love that I am
Happy with those I’m taking note on this one the pressure the pressure okay Fab so I mean oh I love it a solid glass of wi with that yes please absolutely so super easy big flavor um simple and really really quite healthy you know you
Know such a such a great give give us the name of these two dishes then um thuri lamb chops with a broccoli panzanella and a roasted chili Chutney beautiful absolutely Brilliant well I think we we’ll show should we take two cuz I know what he’s I know what he’s like he’ll polish off the rest I know exactly what he’s like brilliant there we go Chief have a little bit of that we’ll take an handful
Of that we’ll eat it off the board oh I love this look at that perf reala there I’ll get yourself some nice and fls tell me what you think of that one this is amazing chuty on that love this Chutney idea so that’s just your roasted veg
That’s all it is just yep roasted veg all those roasted bits and Bobs bit of chili bit of lime um but you know big flavor beautiful happy you know I love your food love it that it super Sabrina Everybody that is delicious that is delicious well done top work right at we be trying to top Trump Sabrina’s dish a little bit later after already taste it it’s not as good as this uh but I’ll be showing you how to cook dool to perfection in this week’s Little M class
But join us again after the break we’ll be serving up another classic dish tornado Rini for F1 star karun Chand I’ll see you after the Break welcome back uh now I’ll be showing you the dos and don’ts of cooking DOA soul in this week’s little Mass class and we’ve got more fantastic food on the way from Mr asshoel cutcher but first i’m joining the house by a man who’s become a star in the F1 world both
Behind the wheel and in the commentary box is a Kar chandu thank you very much great to have you on the show now usually we’ve got race overalls on and you look better in a race over than I do uh but with a helmet on and we we meeting at several
Bits and pieces at F1 circuits as well but it’s fantastic to have you at the house as well listen I love food and I am very I’ve been waiting to come on your show so I’m very happy well I’ve been waiting to chat to you as well because your your career is quite
Fascinating really it’s one that is fascinating like many F1 drivers but I think yours is yours is really fascinating y tell me about your upbringing and your dad and it wasn’t it wasn’t wasn’t F1 that was that was the key to your uh well your family success
Was it really it was something very very different yeah my my family were in Motorsport my grandfather used to race My grandmother used to race which if you think about an Indian woman in the 70s you know the social context of that is quite incredible um but my dad did a lot
Of rallying which I know you love yeah um so I grew up right next to the workshop I used to be you know my childhood was come back from school and crawl around under underneath the rally cars fixing gearboxes and putting exhaust together and and how old were
You then and this was I mean very young were you yeah I think you know I mean as far as I remember my dad was competing cuz he you know he was competing from before I was born yeah U but we had the workshop from I think I was probably six
Or seven next door um and what about carting then was how did that get into you into carting or no because I grew up at a time in India where we had no carting we didn’t have a go-kart track we didn’t have thing most most people
Most F1 drivers you ever speak to it’s carting yeah yeah and it’s a huge disadvantage I think you know coming into the sport I I was 16 when I first raced yeah and by that stage you know people like lwis or Max or whatever they’ve been competing for a decade
They’ve already signed up with with F1 things absolutely and they’ve built that muscle memory in their in their nervous system and you know just how how to react to when a car’s got new tires or whe it’s more grip or it’s raining or whatever so yeah it is a challenge but
Life deals you a pack of cards you either choose to play it or you fold up and and walk away well I mean but you I mean talking about the places where you actually won though you is the Asian Championship you’re you’re single seaters and you I mean you Tred it no I
Started off racing in India won the Indian championship in I 16 won the Asian Championship uh the year after which was great fun you know traveling all across Philippines China Malaysia Indonesia you all those countries great fun uh and then I moved to the UK to
Race in Formula 3 when I was 18 yeah uh um and I you know I couldn’t cook I couldn’t I could couldn’t make a cup of tea and it was uh and how was that for you really cuz you you’re leaving home I’m assuming in the it’s very family
Orientated you know business is everything else and to leave leave that at sort of 19 to to follow a dream that is notoriously I mean you can’t I mean you think you know being a footballer is hard there is very very very few that get into your world yeah there’s there’s
Under 800 Formula 1 drivers in the whole in history of the sport um and you know for me I came from a country of 1.3 1.3 billion people and they’ve been two Formula One drivers so it’s a pretty exclusive Club was it everything you thought it would be including F1 was it
Was that everything you thought it would be or you think um you know what I I think the the stuff inside the car was amazing you know as a kid growing up Alan Pro is my childhood hero and then Michael schumacker was a hero of mine
Yeah and my first ever one test was with Red Bull in Barcelona and schumacker had come back to do a test with Ferrari and as I pulled out the pits I’ll never forget it I I close my eyes I can imagine I can picture it is I followed
Michael out of the pit Lane in this Ferrari and I just thought this is just nuts right it’s bunkers uh and driving the cars is and I’ve been lucky through the work I do on television and testing for Williams and stuff I’ve driven now 30 different F1 cars 11 of which have
Won the World Championship um so I’ve got to it’s open it’s opened door to that that that incredible and we’re talking about one of those doors as well I know this is where we make quite a lot we got to talk about Goodwood I’m going to recap on here because there people by
Dar going tell me about the food tell me about the food steak steaks in the oven there we go I’ve done the toast over here I’ve got the mushrooms done I’ve got my little bit of spinach that wilting the sauce is reducing with a little bit madira and I’ll get and talk
About this amazing melon in a minute but I want to talk to you about about commentating because that’s LED you on to doing bits and pieces I’ve seen you a good with bits and pieces but you’re you’re about to dash off straight after this heading off abroad yeah you’re
You’re you’re commentating on Formula E correct yeah so I do six or seven weekends of Formula E um which uh which is quite fun and interesting you know I raced in the first season of Fe so um you know it’s it’s um it’s a different
Branch of the sport yeah um my main year is taken up by Formula 1 um so you know I travel with Sky to um 15 of the Grand pris and listen I I love Formula 1 you know it is the Pinnacle of our sport um and I know there’s people who you
Have good years and bad years and more interesting years and less interesting years and all the rest but ultimately formula 1’s Formula One and it’s it is a magical mag it morphs into different things there’s areas where you know obviously the you had the schacker area
You had the frost the Manel area you had all that sort of area now you’ve got it’s almost something away from that you’ve got the drive to survive thing has really kick fired it kickfire the interest of it which is great for you everywhere that’s what it’s it’s got to
Be it’s a plus side to it listen I think the driver survive effect is not actually so much in the UK where you see that effect is in North America or in Asia places like that where it’s a newer audience and they they they you know for
Them a lot of them Formula 1 has started with Lando Norris and George EXA they don’t know who Jackie Stewart is and I think but that that’s what’s unique about the sport is we have that blend of the amazing history but also these brilliant new characters actually you
Know they’ve all got personalities um well we’ve got to talk about history because n more so than what you’re what you’re here to talk about as well and what we what how meet you with all these sort of things as well but Goodwood Goodwood Revival Goodwood Festival speed
Two amazing festivals that happen yeah each year you can see you in action because this is this is pretty this is you won this race didn’t you really I did in 2019 the witson trophy um and people think f1’s scary this is terrifying well should we
See in action just just check this out this is huge Talent behind the wheel just check this out the inside and one and two are going to be a couple of seconds apart on the L straight karan’s got to thread the eye of the needle through the Porsches he’s
Gets he gets by one and that’s the break he needs Mike whiter gets by as well but chandu is by the second of the Porsches whisker’s got to throw it to the inside but he’s going to be too little too late it’s not going to happen they were only
17700 the second apart in qualifying yeah he’s he’s not going to take a 910 out for the sake of that no absolutely karun chandok broadside almost out through the chicane squares it up and drives for the line the chcken flag is out Victory there we have it AC but I’ve
Driven that we’ve raced against each other as well raced minis together as well I mean the whole thing about I’m just going to show you this melon as well just got to show you this because this is this is Ace well we talk about everything else but we got I’m going to
Show you how to do this mock praga I usually tonini is is got on it so I’ve got my steak over here which have just been resting I’ve got my spinach you got my mushrooms got my Brios there sauce is finished I’m just going to finish up with some truffle this is the
This is watermelon and what you do with the watermelon you cut it into pieces like this and we’re going to this is called mock faga so there’s a very very famous uh uh Spanish restaurant called el bully that’s now no longer but it was run by the greatest Chef in the world
And one of his sort of uh assistant or or Sunni senior sus I met and he showed me how to do this and they call this a mock faga so it tastes like far but you haven’t got the the key to this is nut brown butter but you basically take the
The watermelon and you leave it in a vacuum pack bag leave it for a couple of days okay and then you pan fry it in this nut brown buttter we’re going to finish that off with a little bit of salt while that’s happening meanwhile we’ve got to talk about that that’s the
Revival and what’s magical about the Revival I think nowhere else in the world does this the whole atmosphere the whole setup yeah not just the cars no exactly when when you walk in the gate you have walked back into a Time War you know it is everyone gets dressed up you
Know our kids we take our kids along and my son did the pedal car race for the first time last year even the kids are dressed up yeah in in Period costumes um I think the way the way to really explain to people is it’s actually one
Of the best motor racing events which is not about Motor Racing it’s one of the most magical things but look this is your little bit of this is your the whole idea of this you’ve got to get this caramel butter right you see this so it’s got to go this nut brown butter
But you see it looks like fried tomatoes in here but you got to cook this for long enough so it goes soft so this is this is really really clever so I would just burn that no you just got it there no brown butter in there just keep it
Nice and ticking away meanwhile over here we can start to build up our little dish so warm plate I’ll put my sauce back on as well so pop that back on there so the sauce we’ve just got a little bit madira some butter some a
Little bit of ve stock in there and you grab your nice little bit of BOS there we have it lovely bit of a spinach and then with this you want to take this till it goes this nut brown color this is the key to it it softens
Up so you get this texture that you’re so used to like that and then you lift this off put that in there we grab a little bit of salt this is where you use Touch of sea salt over the top and then this goes on here and then your nice little bit of
Steak oh wow sits on the top we’ve got our lovely mushrooms around the edge I’m going to take a few little mushrooms all the way around like that and then of course you got your nice little sauce this is quite a fancy dish I have to say but it’s when when I
I looked at the list of ingredients that you liked and you like this sort of dish anyway this is this is wonderful but take a little bit of sauce you put pour that over the top like that and then finally we can take a little shaving or two of black truffle over the
Top little bit of that over the top of there and there we have it crw everybody Done B uper tea oh this is I mean I don’t know where to start well you start the start the top you work your way down I don’t want to ruin it it looks amazing yeah that will oh well okay so there you go nicely cooked I almost want to try the for GR
Fake for GR well the melon does that and it’s just I I think it’s just a great it’s really clever it’s melon it’s not you generally can’t tell it’s like texture wise you can’t tell yeah there you go that a me thank you very much CR everybody there we go right I’ll be
Treating him and Dom Jolly to a rack of L at the end of the show I’ll be handing over the Hobs to Mr atel cutcher very shortly but see you after the break when we’ve got a m class as well in dool another amazing famous dish Doo year I’m
Going to be doing you don’t want to miss that one see you after the Break welcome back now Chef hatle cing we’ll be showcasing more authentic Indian cooking in just a bit and I’ll be treating my guests Dom jolly and Karen chander hook to a final course of lamb at the end of the show but first it’s time for this week’s master class and
For this I’m going to roll my sleeves up because we’re cooking one of the finest fish you’ll find in any of the seas around around Britain now they’re are turbet they’re are halbot they’re brilliant there’s Brill it’s wonderful don’t get me wrong but if you’re asking
Me what the greatest fish is in this country around these parts that’s DOA Soul it is absolutely amazing now the majority of Dov Soul comes from the south coast particularly around Hastings and predominantly we don’t eat much of it in the UK and hence we don’t eat much
Of the fish that we catch in the UK which is such a shame we should be eating a lot more of it particularly stuff like this because the more we eat the price comes down as well so we’ve got some beautiful J all over here so
The king of all flatfish really for this one we’re going to do dova so manere which is a classic classic accompaniment a nut brown butter sauce but we’re going to cook this whole and do the filet one so to skin this the way we do this is
You take a knife now I remember doing this in college what you want to do is just cut through with a knife the skin and you just peel that back a little bit you can see I’m I’m not cutting through the tail I’m just cutting through the
Skin bit which is there so you cut that through like that and just loosen it a touch so you’ve got this little bit of skin left over here then what you want to do is get yourself a cloth you can use a bit kitchen paper like that and
Then for this show my age now I need to put my glasses on for this cuz this is too good to mess up you then hold the tail and the skin and in one movement you sort of grab a little bit of it and
You pull it and if you You Haul the fish down and you pull the fish like that this whole skin just com straight off like that so you get this tire lot off like that and then what we can do is then take the head of
The fish cuz not a lot of people like that I don’t know why but I just keep it on trim that off and you’ve got this all the way through so you’ve got this beautiful beautiful piece of fish and then all we can do is then grab a
Knife you can just whack through the end and you’ve got a beautiful dool ready to cook now I say ready to cook cuz there’s one more thing to do ready is to do this you take a a tray with a touch of flour now this is just plain flour and
What you want to do is just dust the fish with the plain flour I’m going to put two pans on here to turn this up a bit but you want to dust the surface with this little bit of salt and pepper I like to use some table salt for this
Rather than sea salt cuz it just falls off right all right black pepper and a little bit of salt and you want to dust this over with the flour like that now just get rid of any excess really and then in the pan now classically classically when you’re doing
This this will be done with butter but I say it but the easiest way way to do it cuz this is glass M Glass I’m going to show you the little hints and tips of how to do it is use veg oil so not olive oil vegetable oil and what you want to
Do I’ll bring this forward to the H here first what you want to do is you want to cook this in a little bit of vegetable oil first now I say classically it’s done with butter but with a whole fish like this this is the easiest way and we
Do the sauce afterwards but you take this and pop it into the pan like that now I’ve got the filets over here I’ve showed you how to filet fish many many times on the show as well but we’re going to take our fillets and do a similar sort of thing with this little
Bit of flour like that touch your seasoning and the same thing applies if you are faced with a bits of fillet is you turn the pan slightly lower the great Michel Rue senior taught me this you don’t want to cook flat fish in a very very hot pan otherwise what happens
Is it curls up so you kind of put it in a medium deat pan and just gently cook it the Pan’s too hot what’ll happen is it’ll just curl up it actually toughens up the fish a little bit so this one’s nice and HW
So I want to get a nice bit of color on it take that off and wash my hands so the process of this with the large fish with a on the bone is to get a nice bit of color on this one so keep it keep your eye on it
And then what you can do is get yourself a tray or you can use a bit of Grease proof like that and then what we’re going to do is turn this over you start to get that color on it that’s what we’re looking for with the
Whole fish as well so this is where the oil helps really rather than the butter cuz if you use the butter it can just get a little bit too colored and then you got always panicking and rushing so once you get the fish like that we can then turn that
Over when you’ve got fillets like this it’s only going to take a couple of minutes either side when you got whole fish like this it’s probably going to take 6 minutes when it goes in the oven so once you get to that stage take it
Off we can take our entire fish now and then pop it straight in the oven nice hot oven this is going to take between 6 and 8 minutes depending on the size of the fish this fish over here is not not far off so that’s the fish there what we’re
Going to do now with this is I’ll just pop it onto a Tray little tray so rather than let it sit in the pan it’s continue cooking we’re just going to take that off and just let it sit there you can probably see that it’s only taken no more than a couple of minutes to cook that fish that will be fine in between time the
Director’s going to find some fluffy clouds cuz I’ve got to wash these pans up ready for the next bit So our classic sauce for this manier or nut brown butter contains just three ingredients it’s got butter it’s always done with butter never ever margarine ever it’s gby butter it’s lemon and parsley there are the three main ingredients it’s it’s purely optional where you add things like Capers or uh
Some people add some shalots to it as well that’s purely an option but fundamentally it’s these three ingredients what you need is the ingredients ready first of all and this is called Mison plast is to get everything ready before we even begin to start putting the butter in so you heat
Up the pan first of all then while this is happening we chop up the parsley now we chop up the parley but also we dice the butter the dice butter has been done it’s important to have the dice iced butter done rather than add it as a big
Chunk because if you’re waiting for that big chunk to go nut brown parts of it will be black and the other bit will be just melted so you want to make sure that all the ingredients are ready now I’m going to do two versions of this I’m
Going to do one with the Capers and I’m not going to pass it and the other one I’m going to pass it so so we’re going to show you two different variations of the same thing really we go so with our little sauce we’ll do our
Ones we’ll do the one with the the fileted one first we’ll do it in this pan yes this pan so this is the one that we’re going to do with capers nice and simple so you’ve got some diced butter over here like that you want to get this
Pan really really hot we’ve got the parsley and we got some lemon so we take a a nice bit of lemon like this and you want to make sure that it’s easy for you to squeeze cuz this is going to do two things it’s going to add the flavor it’s
Also going to stop it from cooking so this is quite the crucial bit so what you want to make sure is the butter has been diced smallish DIC like I said if you’re waiting for a big lump like that it’s a bit of a nightmare to wait for
The thing to work so nice hot pan you want this pan on at least 2 to three minutes getting really really hot so now we can add the butter to this so you can see now it’s now frying like that and then we wait for it to go nut
Brown so while that’s happen I can get a little bit more butter for our other one like that and what I’ll end up with this will go sort of this bubbly one first so we’re going to basically this is the one with the Capers so when we got to that stage and
It starts to Bubble Up we’re about a minute bit away something like that so we can take the Fish we can take this fish and just flash it in the oven there we go with a plate cuz we want to serve this on a warm plate as well right inter interal will be watching this but so you want to make sure this goes
Nut brown now the key to this is watch the Pan now you can see this starting to go nut brown now not quite there the Temptation is to take this off too soon and add the lemon too early you’ve got to make sure you’ve got color in this as
You can see now the best way to do that is see that foam is now starting to disappear that is then we take this off the heat we allow that to cool slightly a little bit and then we can add things like our capers in there we can add our
Lemon good squeeze of two lemons little bit of Pary this you can see where you’ve got everything ready for this the Pary goes in that’s your nut brown butter with capers that’s that one done really really simple and then what we do is grab our plate we got our lovely
Fish that out then we can take our nice little bit a lovely DOA salt and this is your gorgeous nut brown butter sauce now this is the one that we’re not going to pass look at the color of that it’s one of the finest meal I think you find anywhere it’s one
Of these things that if you ask a chef what they’ll eat it’s this and too many chefs start messing around with food too much just simply cook it like that it’s just beautiful but there you have your DOA sè fillets a whole one where we’re going to pass the sauce and not use
Capers is slightly different so for that one again nice hot pan like that we’re then going to take our butter and do roughly the same thing again but for this I’m going to pass it to a SI and I’m not going to add the Capers so we got a SI over here sometime
People use a little cloth maybe teail little muslin cloth something something like that but you want the lemon there ready you want the parsley there ready but that’s going to be put after or the parsley after we’ve sied it just the lemon in here to stop it from cooking so
Once we get to that stage take this out take our beautiful bit of fish which is this one I mean look at that glorious bit of dool look at this pop that onto our little serving platter Meanwhile with this we’ll serve it with a little wedge of lemon to get ready like that going to sit on the side that is glorious that and then we there ready with this nut brown butter sauce so nice hot pan like that as soon as you get that
Color looking good you can see that lovely brown color we can stop the cooking lemon juice then we take the whole lot pass it through a Si take that off and now we add the parsley and then you simply serve it it’s as easy as that you take this beautiful nut brown
Look at that look at that nice little wedge of lemon there you have one of the finest dishes you’ll taste anywhere one Past One not easy is that do Soul the best fish around guys there any you like to learn a little M do get search me see if you can help out
Right here on the show time now for a quick break We join me again in a couple of minutes for more Sensational cooking this time from atle cutcher see you in a Bit welcome back now be laying on lunch of L for my guests Dom jolly and karon chandok very shortly but first I’m here with Sabrina and we’re both pretty excited the prospect of this gentleman cooking for us as well and having a little M Class of Our Own in the kitchen
Mr one on atle Cut You great to have you right I built you up there don’t don’t don’t fall I will not I’ll try my best Sabrina has said the bar very high even at your half best is still pretty pretty good I’ll try so what are we going to be doing then
There’s amazing selection of ingredients so we are making a crab Fritter I call it crab Bond and I know you start laughing but it’s a straight food in India made with either beetroot potatoes sometimes mixed mix mixture of vegetable root vegetables okay so I’ve decided to
Make it with crab okay so fair enough so I’m going to you want me to grate the potato for this bit first of all you’re going to be doing the Chutney side of so I’ll make a tamaron Chutney so there is a Tamarind pulp so that’s the Tamarind you get and
You just pass it through a save is pass it through a save you can use a block uh or if you can get unsalted um Tamarind paste now what have you doing with this what have you doing with this pot potato what what uh it’s
Just you can either boil it or bake it but peel the potatoes up okay in this in the with the Skins then just peel it off afterwards yes please so it’s this is Jager or cane sugar and for the spices I got red chili powder yeah that’s a little bit of chat Masala
Going in coriander powder yum you like it big fan uh chili flakes they really do well with this and that’s ginger powder right that needs to be there what like the sweet ginger powder you get that that okay okay I’ll put all the stuff back so that
I don’t mix it with my rest of the ingredients and salt good amount of salt yeah add a little bit of water and a lot of sugar can sugar uh right so that really works okay bring it all together and let it simmer okay and and you will
Achieve a nice chutney with that yeah so that’s what we end up with a what you got how long you out for then it took about good half an hour okay and then the color changes with the sugars and everything else in there y so I’ll leave
That there keep this going yeah right next what so this is the is that enough potato for you or you want more that’s more than enough so okay all right so this is this is what do you call these again this is crab BND BND BND oh you
Can call it donut some some chefs call it donut as well just put it on number one okay no problem there you go so you’re toasting the SP this is for the the Bund which is in here this is the crab and everything else that goes in
Here so tell me about your restaurants then cuz yeah can you slice this for me I you do that just thinly sliced thinly sliced okay tell me about the restaurants then so you you got the main one where where’s the one where that you classes your main one still in M kishka
Yeah so I’ve been cooking at kishka for Last 5 Years now uh that’s the main one and at kanishka I’m actually doing a lot of interesting things this year uh we have started uh a supper club uh female ledge Supper Club all the hero ladies of our industry
Chefs they coming and cooking and one of them is boss here sitting here she’s coming cooking with us in May yeah so that that’s that’s one thing and then I also started Four Hands dinner with old Chef friends so you what you just you partner with the chef and you just cook
Together that’s so you know I partner with them absolutely so seven course meal uh and they will cook four dishes and I’ll cook three right so I want to make them work hard there in my yeah exactly just so I know for the telephone call that’s coming yeah I thought I’ll
Come and build up first get you ready for it and then then you I’ll do that with you not problem so what we have here is uh Mustard Seed uh chili Ginger and few Cy leaves can go in want the zest from this as well or not no no zest
Just lemon sorry juice will be enough few Cy leaves will go in and now picked crab yum you like that I I think it’s such a great ingredient isn’t it beautiful crab meat is just so so good there shellfish this time of year though
Is just so so good as well I I find fish in this country always very good to be honest yeah and I I just love you know if you just follow follow the chart that what you get in what season I still don’t think we eat we eat as much as it
We should we should eat a lot more we way too way too much yeah among shelfish my favorite is actually muscles I love muscles uh and I love mackerel these are the two two my my favorite ingredients but trying to feed that to people in this country these two
Ingredients are quite tough yeah well mus muscles I mean absolutely delicious so so you you’ve just mixed this all together mix it all together sir yeah oh my and then you’re going to Crum so usually with this with flour egg and breadcrumb this this you’re going to do
It slightly different I I mix it with cornflour yeah and I know you’re going to make laugh at me no you call this cornflour slurry earlier yeah which slurry as a pig farmer means totally different to what that is okay I’m not going to ask what does that mean in pig
Farming but this is good just cornflour and water cornflour water all right okay okay so and then you make that size balls yeah dip them in but they need to cool down so I’m just going to do one okay and they need to be rested uh in the fridge which we’ve got
Which we got there so tell me where would this where does this come from in India cuz all these to comes from is this all around this is this is mostly west west coast of India right uh bond is a kind of street food in Western
India okay Goa and Bombay so all those places okay so we’ll fry it at 170 yeah and then you’re going to do a salad you want me to sort of dice the apple as well pleas Chef nice salad so we’ve got carrot no that’s a kimchi oh kimchi I’ve
Used a got my glasses on it is kimchi you are correct can you pass me that balls yes sir yeah that’s good thank you all right so slice this up as well like that we use kimchi yeah corn oh I love this mix again you know
This sort of you know Kim sweet Tangy South Asian love absolutely where do you get all the ideas from all these restaurants then where where does all this come from you must have have development you know I’m I’m I’m I’m a I’m a big fan of a show called Saturday
Morning with James Martin how you Nick everybody else’s seamless and I get most of my ideas from there see from everybody else yeah yeah right have you watched that show ever where it where do where does it come from then where but do you because
You do get much time to travel in bits and pieces I you whenever I’m in India James I I I have to travel because my family is so spread out yeah uh my brother lives in Delhi my one sister lives near Kolkata and other one lives
Near Mumbai so we we’re quite a spread out family yeah U so so I I’m think I take opportunity to go and travel and see them and also enjoy the food around there now we get many many questions on the show as well about Foody destinations of B I’m going to make a
Trip to India this year I’ve said to myself where where would I go if I was going little bit if I was going to two places in India give me two places cuz I can’t get around the entire place where give me two places where I would go I I
Would go to uh definitely Delhi right Delhi is a great place but that’s enough j h and and Rajan yeah Rajan Rajasthan so jur jur area where you really enjoy being there so a little bit of Chutney goes in just to keep it to make it Tangy
Yeah it’s not that it’s not if you thank you so all you’ve done is just mix all this slot up that’s it and the kimchi all right okay and that sauce I have to say that sauce is amazing it’s beautiful and it goes with lots of things and you know when you eat
Samosa this is the sauce you need not Min Chutney honestly right that goes in I’m really excited so easy doesn’t he does I will actually use these two and I let fry a bit more do you want the others cooking a little bit more yeah little coriander simple as simple
As that he say simple as that give us give us the name of this dish cuz this looks beautiful so I’m going to call this what I call it I call it crab Bund and that’s what it is that’s what my menu the brilliant at all cut you everybody thank You Well you get to taste this as well do we get a little T I suppose we got to dip them in here as well so bring them over yeah I’m not Shing I have to tell you while you’re down to this how you got this gig we talked about your restaurant
Something else the world darts you were cooking there I was cooking at World Dart oh that that’s my dream to go and watch the world dart well you know I I just got glimpse of uh Mr ller yeah and got to shake his hand as well nice guy
Very polite very gentle he looks like a 16y old no doubt about it in real life but in when you see him on T you think yeah he’s 20s something at least so what what dishes were you doing that you do you were catering for it or yeah so we
We did we did a we did a platinum membership uh hospitality suite for guests who were coming in there and we we cooked three course meal proper three Co meal fantastic any good for one of the you can carry on talking then I don’t have to share unbelievable so tasty knows what he’s
Doing he it’s a bit serious that that’s all cut you everybody brilliant I’ll see you at the darts I’ll see you at D or your restaurant I’ll do that dinner for you uh right we still got time for one more final dish so join us again after the
Break when we’re treating Dom jolly and Kar chandok and these two to a sure stopping lamb dish I’ll see you after the break this is delicious oh my Lord Welcome back sadly to the last part of the show but I’m back in the kitchen with all my guests and the chefs Spina at cutcher and of course the brilliant guest curan and Dom and we’re going to finish the show because I I know you’ve enjoyed the food
But we’re going to finish the show with something slightly different so this is roast best end of lamb and we’re going to serve it with a Calvano pesto but I’m going to deep fry this nice and then we’re going to do that with a little
Herb crust so if I can get you to break up the bread onto here that would be great so that’s that the lamb best thing we’re going to do we’re going to do that with a nice sauce and mashed potato to go with it as well so the lamb itself we
Get this best end this is the best end of lamb uh a lot of chefs use this because it’s basic this has what we call French trim so if you’re asking your butches or you get it from the supermarket French trim me has the bones cleaned at the top and it’s had the
Chine underneath there’s two of these running down the back and then you get the saddle off the front of it so it means when you cut it through you get perfect lamb chops that’s where it comes from so French trim rack of lamb so if
You can get that we put the Capers on there as well sprinkle about half of them on there about half the anes go on there as well that would be great now Dom are you into your cars at all do you venture out into RAC tracks and pits and
Pieces are you into that no I’m I’m I’m more a sort of really bad off-roader well most racing drivers are into off bers aren’t they I’ve done the Newberg ring in in a kind of executive Jaguar Saloon which was didn’t go well um but mostly I I do it when I’m travel
Writing I kind of tend to always get stuck somewhere so I did a book where I drove around Britain um and I was in the Yorkshire Dales and there’s just constantly you just see these you think is that a track or a footpath and I
Think I’ll always give it a go and so I’ve ended up quite a few times stuck at the top of mountains on stuff but the worst was when I was hunting Bigfoot in Northern car California and I was he’s thinking what is this serious yes no I
Was I was writing a book about going Monster hunting and I went find it giving away the punch line well if I did find it want to believe me anyway cuz I’m a frankster but uh so I drove up in the middle of nowhere about 18 miles away from civilization tried to reverse
Got stuck and tried to walk out and unfortunately the only people up there not Bigfoot but are people growing illegal marijuana and they are not happy when some idiot starts wandering through their stuff so so yeah I tend to just I tend to think cars do more than they
They’re capable of that’s the problem that was that was a different I don’t know where that question was going then but NE neither did you but no I mean you know big good story this is this is our crumb guys so you just basically blend the crumb give it a
Quick keep keep going keep going keep going the lamb itself you just seal off like that seal it off we’ve got a little bit of our fat over there there we go then stop take the lid off take the lid off chook the so this is mint and
Parsley and then blend it again really give it a good blend that’s it that we’ve got a nice little sauce over here that we’re going to make this is a little bit of Jew that’s going to go in there little bit lamb stop I’m going to reduce that all down that’s that one
There the lamb itself what you do with that is you use the mustard becomes this sort of glue that goes with it so this is djel mustard you spread it all over the top that goes in now so K I didn’t ask you earlier so are you accomplished
Cook at all cuz I don’t suppose you get chance at all because you’re just traveling around all over the place but well I moved to England when I was 18 and I I tell the story often the first day I got to my race team and oh you’re
The new guy you can go make cup of tea and I stood there and went I don’t actually know what to do I boiled the kettle and just stood there I could what you it would happen I had no idea what to do I I you don’t know how to make a
Cup of tea I couldn’t and I I wanted to you know I woke up the next morning I long story short go to my house I thought I’m going to make some boiled eggs and I broke four eggs I couldn’t get the I honestly I couldn’t do anything I could make scrambled eggs
Right and toast and that was all I could make when I moved here but over time since you got your second Michelin sta well with lots of lots of Skype back then before FaceTime to my mom and my grandma um out in India uh no I I I can
Hold my own in the kitchen now what’s your signature this uh I tend to cook more of the Indian food in our house U my my wife does what we call Western food if you like but um yeah no I’ve got a variety of chicken curries and I mean
I’m I’m I’m sort of looking this way I’m not I’m not going to look at him um but I I can hold my own in the kitchen now nice so keep going yeah we got Alex on camera 3 but he’ll be all right he’s got his jacket to protect him
It’s be up down here but look this is the Calvano you want to basically just keep keep going and keep deep frying this I’m going to give you all to deep fry old Scottish recipe it’s it’s what deep fried lettuce I love this as well so but this
Is your lamb so if you’re doing a if you if you want this for Sunday lunch dinner pies you make the lamb like this I’ve sealed it all off Salt and Pepper cover it with a must so cover it with the the the uh the crust and then you pop it in
The fridge and then when you want to when you want to eat it you just pop it in the oven 25 minutes something like that about 200° 25 minutes in there that’s that done keep the crust as well this is the crust you get this momy sort
Of crust but you’ll have a taste of that but this has got you get this that’s got the lemon the anee and all that kind of stuff in there really really quite an unusual sort of taste with it as well so just to remind us you’re on tour again
Cuz we remind what you’re doing this is your new Bookout as well so you got the book out conspiracy tourist a tour to follow it as well conspiracy Tour all over England from February the 21st to March the 28th come and see me that’s a big book story in there no that’s that’s
An old book and we were talking about Goodwood as well you’ve got I mean Goodwood very very special a place in my it’s in my calendar every single year I love it I mean you know we we have the opportunity in the sport to look back at
An amazing history and I think Goodwood is one of those places where it Embraces it fully you know J James and I first met I think it was 2012 2013 we were racing minis together he’s he’s a he’s about a foot taller than me I was going to say well
Never matter of foot taller and maram man about 10 ton 10 10 ton heavier to be honest with you um who won is uh he he did I out I qualif I qualified him but um yeah I was I was quick for two laps yeah but what these guys do is I think
The consistency that’s the thing that just it’s it’s infuriating as a wannabe driver and I am no means a racing driver at all it’s just so special though isn’t it in like in in um in the way they bring together people from different areas bikes cars rallying you know you never
Get this chance to have a coffee with Mario andreti and see Sebastian met and Nigel Manson all these people within this within the same place um so the social side is brilliant it is a very very special and also that the cars that are there if you you don’t have to be in
The cars to enjoy the experience if you don’t if you don’t wanted to see the the vast array at the the festival speed then you’ve got the Revival cuz the Revival is really really special if if you’ve never been everybody gets dressed up in Period costumes it’s like the W be
Goth Weekender i’ imagine we talked about exactly this I mentioned I new dog was coming you used to be a goth didn’t you I did but I had no idea why so I’m just doing I said I said can you tell me why they all used to turn up in Whitby
And you used to go to Whitby yeah yeah well they they turn it in Whitby because BR ster wrote Dracula there about the Abbey that was why but it’s now turning into the world’s first goth retirement home wow which i’ never saw coming it is the most surreal thing ever trust me the
Things and the tip about the soap and the crimper didn’t know that for the hair did you know that no this was in the makeup room yeah yeah so in the old days before like we had people doing hair here so I’ve got this sticking up
In the old days it would have been soap and a crimper that’s the way that’s the goth way so look once you’ve got the lamb yeah you uh you then leave it to rest and then in between the uh the cutlets then you slice this through and you cut
This through you’ve got you got your roast best look at that like that amazing and then do you want to do a cheffy spoonful of the sauce are you happy with that happy to I’ll heat that up for you you can then just do the do
The SP you can do the little cheffy drizzle and then I’ll take the little bit of pesto so we got some of this this deep fried pesto that goes over the top so is that deconstructed cavalo well I don’t know about that it’s just deconstructed
I just I just love the FL of it but it’s a little bit of that to go with it and then you’ve got some of this lovely little sauce oh yeah look at that that’s going to go with it as well it’s this the drizzle a little bit on the edge I
Now I feel like I’m being judged no pressure no pressure and there we have it so the roast best end of lamb with a simple little sauce deep fried Calvano if you’re doing deep fried calano go around to your neighbor’s house and do it there
Cuz what hell of a mess there we have it done thank you very much thanks There we have it there we pass it down there you go Che don’t dive that very much I will Dive In Me and the have got Chef this Chef thing is that right got a bit of that bit of that as well love the look of
This crust well have a taste yeah good I think you eat with your fingers it’s probably easier are we there I’m going to give you look look look at this as well so we got touch this while the guys are just diving in all right we am I
Going to do this go do it cheers incredible absolutely fantastic amazing the sauce is beautiful yeah so we should open the rest of all right walking apart I’m in oh we got already look at them I know right that’s it sly that’s the last of to the show today massive thank you
To all my guests Eileen Ferguson for that amazing whiskey at all cutcher Sabrina Gita and of course Karen chander hook and Dom Jolly thank you very much good luck with the tour I’ll see you at Goodwood see you in the restaurant and me and you won opening a restaurant there we go we’ll
See you back at the same time next satday morning we’ll be joined by top chefs Tony Tobin and Paul Foster and also chocolate here Mark tilling will be here and the one and only Jane McDonald’s until then take care thanks for watching see you next week bye for Now
11 Comments
Watching "Saturday Morning" with James is my favorite way to start a Sunday here in New Zealand 😊
Evening James , Heather Ross-White here
What a ray of sunshine ☀️ you are, James! ❤
❤❤❤
Hi ALL, THIS IS just amazing show ,AND all the best to the family with the whisky .👍👍👍 And that Dover sole looked amazing, TAKE CARE ALL and all the best. 😊😊😊😊😊👍🐶
James. One day show us your bbq boxes that yountake away and store in your outdoor kitchen.
Was in India many years ago, on a ship, Bombay, Madras, Tuticorin, , Vizagnapatnum. Crew on the ship were Indian the Curries they cooked were awsome.
Love watching the show in YT on a Saturday morning here just outside of San Francisco !
Thanks for putting this on YT – very much appreciated. Watching from CZ. At least this is still in Europe.
My long awaited weekly treat watching your show James 👌 just love the food you and your guests cook and the warm atmosphere that transcends through the screen 🫠
Love the cavolo nero as well as all your dishes 😋
I always use it now if I can’t get savoy( dark green) leaves to accompany my roast dinner.
I always add it to the roast 30 mins before cooking is finished to get that salty crispness 😋😋 gorge😋😋😋❤
love steam pudding its one of the desserts that remindes me of a private school i worked for were the mixure was put in especial trays with a locker and steammed , delicious