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23/05/2020

Matt Tebbutt and chef Andi Oliver are joined by special guest Dr Rupy Aujla via video link.

Matt Tebbutt and chef Andi Oliver are joined by special guest Dr Rupy Aujla via video link. There are great moments from the 91热爆 food archive, including clips from Rick Stein, Keith Floyd, Mary Berry and Nadiya Hussain, and drinks expert Helen McGinn joins via video link to pick the wines to go with the studio dishes.

1 hour, 29 minutes

Last on

Sat 23 May 2020 10:00
91热爆 One

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16/05/2020

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30/05/2020

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Recipes

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Music Played

Timings (where shown) are from the start of the programme in hours and minutes

  • 01:02

    Nina Simone

    My Baby Just Cares For Me

  • 01:05

    Noisettes

    Wild Young Hearts

  • 01:06

    Diana Ross and The Supremes, The Temptations

    Ain't No Mountain High Enough

  • 01:06

    Duffy

    Warwick Avenue

This week's drinks

Fried sea bream with golden sauce and escovitch pickles
Mirabeau en Provence Classic Ros茅, France, 2019
Waitrose, 拢11.99聽

Juicy, red berry-fruit loaded, bone-dry bright pink from Provence made by an English couple, Stephen and Jeany Cronk. This is their 10th vintage (and their best yet). Made mostly from the Grenache grape (with some Syrah and Cinsault in there too), it鈥檚 got plenty of oomph to match the flavours of the dish and 鈥� crucially 鈥� the freshness needed to balance the spice. A really happy wine to match a really happy dish.

Sweet potato roti with fried chicken, ital vegetables and rundown sauce聽
Taste The Difference Vouvray, France, 2018
Sainsbury鈥檚, 拢9.50

From the Vouvray region just east of Tours in the Loire Valley in France, this is made from the Chenin Blanc grape. Given that the Loire is Chenin鈥檚 spiritual home, it鈥檚 no surprise this is where some of the best Chenin in the world comes from. And because it鈥檚 not the most fashionable region, the wines are often really good value for money. Naturally fresh (the grape has plenty of acidity), this one鈥檚 a gorgeous balance of stone fruit, a bit of baked apple and a touch of natural sweetness that works wonders with the earthy spices, chicken and sweet potato flavours in the dish.


Cocktail recipes

Strawberry and basil shrub
250g/9oz fresh strawberries, rinsed and sliced
250ml/9fl oz vinegar
250g/9oz sugar
handful fresh basil leaves

Method
Put the strawberries in a large clean jar. Pour in the apple cider vinegar, sugar and a handful of basil leaves. Gently muddle the ingredients in the jar then seal the lid and shake it vigorously for about 15 seconds. Leave it in a cool place overnight, then strain into a jug and put back into the jar on into a clean bottle. Store in the fridge and it鈥檒l keep for at least six months.

Earl Grey gin recipe
500ml/18fl oz gin
2 Earl Grey teabags

Method
Put the tea bags into a clean jar. Pour in the gin and leave to infuse for 1-2 hours depending on how strong you like your tea. Strain the liquid through a sieve into a bowl and either back into the jar or into a clean bottle. Seal and store in the fridge.聽

Serve
Tip top with tonic water, lots of ice and a twist of lemon peel. Add a dash of sugar syrup if you take sugar in your tea.

Credits

Presenter Matt Tebbutt
Interviewed Guest Rupy Aujla
Series Producer Charlotte Collins
Executive Producer Amanda Ross
Producer James Bedwell
Production Company Cactus TV

Broadcast

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