Hello. Welcome to Fridge Cam. We are Sorted Food. Now, this week I want
you to grab your watches, and I want to just turn it
all the way back 18 years-- Why? To the first dish I ever
cooked for my family. Aww, that's sweet. [MUSIC PLAYING] So fish pie is one of
those comforting dishes that is just-- it reminds me of family cooking. I don't eat it very often
and I cook it even less. But when I do it's an occasion--
it's like a big family cook. And this was the very
first recipe I ever cooked for my whole family. It's not as quite big to me. I think the first thing I did
was a chicken tonight honey and mustard sauce with
boil-in-the-bag rice. I was an adventurous
cook for my young age. I wonder what you
looked like then. Nailed it. I very much blame my parents,
because I got cookbooks for Christmas and birthday. And this was the one that
my mom and dad gave me for, I'm guessing,
my 12th birthday. In June 2000. Oh, no. How old am I. No,
my 13th birthday. 13th Birthday. As you can tell, we
are not at the studio. This is my house. I don't let the others
in here all the time, but we basically thought we'd
cook some stuff up and get the opportunity to ask Ben some
questions about all of his food memories. And this was the first
dish that he's ever cooked for his family. So the base the fish pie-- chopped up carrots,
celery, onion, garlic. Peeled them, diced
them, really fine. We'll hold the garlic
back, but these three veg all go into a big pan with
a good glug of rapeseed oil. I'm sure Jamie would
have used olive oil, but I'm not going to. Got my potatoes on to the
boil so they can be mashed. So I had a whole cookbook
of ideas to choose from, and I went for fish pie. Yeah, but why? So I thought this-- I recognized all
the ingredients, and you had boiled eggs, and
you had to make mashed potatoes. So they were kind of
things I already knew-- But put them together. Put them together. And it is something I know-- particularly, my
mom loves fish, so I was like, if I'm going to
cook for the first time dinner for mom and dad and my
brothers, then I'll go fish. So that's why I
cooked it back then. Why do I cook it now? Same reasons. Everyone loves it. It's comforting. It's family favorite. Cod already skinned. And I've gone for
smoked haddock, just because I love an extra
flavor profile going on. So bit-sized pieces. OK. I suppose the big question
out of all of this is, do you remember what the
reaction was from the family? There is only ever
one reaction when your parents eat the first
thing you've ever cooked. They're not going to
tell you it's rubbish. I mean, I'm all for the
constructive criticism, but they're not going
to say it's rubbish. So I remember it
being very good. OK, fine. Can you imagine if Evie, when
she gets to, of an age where she's going to cook dinner, and
she'll be down in front of it, and you start critiquing it? What'd you say
about her artwork? For a 3 and 1/2 year old,
I think Evie's artwork is quite spectacular. I mean, Evie can write her name
at 3 and 1/2, and Barry is 30 and he still struggles. The perfect soft-boiled egg-- room temperature, boiling water,
six minutes, chill them down, peel them. And when we break into
this later, you can see-- the same way as I can
feel-- that is a soft yolk. Right. I'm going to the garlic in
with this softened veg, and you can use the
board to do some parsley. This is one of the easiest
sauces known to man. Rather than making like
a roux, or a bechamel, or anything like
that, we're just going to put this in with cream. All of the softened veg,
lemon zest, a bit of mustard, and then what looks
like the world's biggest amount of spinach,
but is going to end up as the world's smallest
amount of cooked spinach. That's what spinach does. But it will go down
into the sauce. So we can pop our eggs
in, and hopefully we get the perfect yolk. Boom. And then bring that
sauce over, and it just goes over the top
of all of our eggs. I'm not going to say this
is special to this dish, but it's makes it so good,
all the fish goes in raw. And what that means
is, as it cook, you don't lose any
of that flavor. It seeps down into what you can
see it's a very thick sauce. Yeah. It loosens it all up. So literally just
give it one mix in. If a bit of egg comes to
the top, not a problem. And that's it. Job done. Just waiting on mash. [MUSIC PLAYING] I've never seen somebody
pick apart a stick of butter and put it on top like that. You can definitely tell
we're at your kitchen today. Cath Kidston plates. You always have-- you love it. I am such a big Cath
Kidston fan, or my wife is. It's one of us. You decide. A nice hot oven, and basically
in there until it's bubbling, the fish cooked, and
it's crispy on top. About 20 minutes. I can't believe you
would have nailed this when you were 13 years old. I don't think the carrots
were that finely diced. And I'm not sure it was perhaps
as well-seasoned as we now can, because we know
what we're doing. But it was pretty much the same. Mashed potato,
eggs, fish, sauce. It tastes great, considering
how simple it is. Age 12/13 I cooked it, I liked
cooking it, I liked the result, I stuck with it. Age 31, still cooking it. [LAUGHTER] Right, can I ask
you some questions? Mmm, I love this bit. People have obviously
noticed that you've got a slight penchant
for the West End. Yeah. I do like the theatre. What's your favorite musical? Because you always seem to be
seeing something on the West End. The reason I always
seem to be seeing stuff is that two years ago I made
it my New Year's resolution to see something in the
West End every month. And favorite? So many favorites. It's got to be musical. Half A Sixpence. What's the biggest cooking
mistake you've ever made? Depends on how you
define biggest. But I was once catering
for a wedding in Ireland. I wasn't-- I was part
of a team that were. And it was solely
my fault that all of the meat for the main course
was a little bit overcooked. There was a lot of beef fillet
we couldn't use that day and had to put into
shepherd's pie the next day. But that moment when I was like,
this is someone's big day-- Yeah. I've got so involved in
plating up all the starters and helping the
first course go out, that the beef has been in
there for probably five or 10 minutes longer
than it should have been. That's why I always, always,
always have a contingency up my sleeve. All right. I think this is
quite a big question. Because I don't know
the answer to this and I know you quite well. If you weren't a chef, what
else might you have been? I quite like the idea
of being a teacher. Oh, really? And I get a lot of stick
for being teacher's pet, but that's because I
used to aspire and like the fact that the teacher was
able to pass on information. And that's what I do now, and
I think we're lucky in our job. Because I'm not a teacher,
but I'm still able to teach. And flip reverse it, when
were in the classroom, I was always amazed at
what they were teaching us what we able to learn. And I've always liked learning. And it's even better when we
do that live with you guys helping to shape that process. If you want to feel all cozy
and warm inside with fish pie, then you'll want the recipe. You can get that
downstairs, jamieoliver.com. And we'll also put our
version on our site. Do that. OK, right. Today is a very big
day, because we have a front cover for the book. Hallelujah! That's right. What? Why does it say Janice? Janice isn't the name
of the book, that's because Jenny bought a
copy, therefore her name is in the front of the book. If you bought a
copy, then Ebbers would be on the
front of the book. Or Ben, or Ben. Or Ben. Or if you buy a
copy, then your name will be on the
front of the book. Mmm, I slept my
way to this book. The less said about
that, the better. Yeah, I think so. If you want all the details,
you can get them, as ever, in the link downstairs when
join up to the club letter. We'll also be talking
about loads of stuff around supper clubs,
so stay tuned. Not just recipes in books,
recipes in mouths, too. Until next time-- We will see you very, very soon. Good night.
