>> Stephen: HEY, EVERYBODY!
( CHEERS AND APPLAUSE ) WELCOME BACK TO "THE LATE SHOW"!
FOLKS, MY NEXT GUEST IS A
WORLD-RENOWNED CHEF AND RESTAURATEUR WHO HAILS FROM
ACROSS THE POND.
PLEASE WELCOME, JAMIE OLIVER!
JAMIE, GOOD TO SEE YOU AGAIN.
>> THANK YOU SO MUCH FOR HAVING ME BACK!
GOOD TO BE HERE.
>> Stephen: HAPPY NEW YEAR.
HAPPY NEW YEAR.
>> Stephen: WE HAVE A LITTLE ROSEÉ WINE TO KICK IT OFF.
I ASSOCIATE ROSEÉ WITH THE SUMMERTIME.
IS IT OKAY TO DRINK IT IN THE WINTER?
>> GO FOR IT ALL YEAR AROUND.
>> Stephen: IS THAT RIGHT?
IT'S ALL GOOD.
>> Stephen: WE'RE GOING TO DRINK AND COOK WITH THE ROSEÉ.
>> THAT'S CORRECT, AMERICA.
>> Stephen: THERE IS A WORD FOR THAT, A PROBLEM.
>> WE CALL IT IN ENGLAND A DOUBLE PLEASURE.
>> Stephen: WHAT ARE WE MAKE TONIGHT?
>> BEFORE WE GET SWEET, HOW IS JANUARY GOING FOR YOU, SIR?
>> Stephen: JUST FANTASTIC.
I HAD EVERY INTENTION TO BE DRY AND CAME BACK TO WORK.
>> THIRTEEN YEARS, I'VE PROMISED TO DO IT AND I BROKE YESTERDAY.
PLANE WAS LATE.
>> Stephen: 13 YEARS YOU PROMISED TO DO IT AND EVERY YEAR
YOU'VE DONE IT OR FAILED?
>> THE LATTER.
( LAUGHTER ) YEAH, BUT THERE YOU GO.
>> Stephen: WE'VE GOT A NEW BOOK HERE CALLED -- I DON'T KNOW
WHERE TO PUT THIS.
THERE YOU GO.
IT'S CALLED "5 INGREDIENTS."
>> YES.
>> Stephen: I'M GOING TO GUESS EVERY RECIPE HAS FIVE
INGREDIENTS.
>> FIVE IS THE MAGIC NUMBER.
THIS AFTER 20 YEARS OF PUBLISHING AND WRITING, IT'S
TAKEN ME 20 YEARS TO GET TO THE POINT THAT GETS THE MOST AMOUNT
OF PEOPLE LOOKING.
GET THE SHOPPING LIST SHORT, KEEP IT QUICK AND EASY, FLAVOR
BIG AND HAVE A LOT OF FUN.
>> Stephen: A LOT OF PEOPLE SAY I'M GOING TO COOK MORE AND
HEALTHIER.
>> YES.
>> Stephen: IS THIS A HEALTHY BOOK?
>> SEVENTY% OF IT IS HEALTHY.
WE HAVE DESSERTS WE'LL SHOW YOU A LITTLE LATER.
>> Stephen: OKAY.
DO YOU WANT TO DO SOME COOKING, BROTHER?
>> Stephen: YES.
CAN I HELP?
>> WE HAVE FIVE INGREDIENTS.
WE HAVE ROSEÉ WINE, SOME BEAUTIFUL SHRIMP, GARLIC, PASTA
AND PESTO.
PESTO.
DON'T BE AFRAID TO USE A JAR.
>> Stephen: ONE OF THE FIVE INGREDIENTS IS A JAR OF OTHER
INGREDIENTS?
>> YES.
>> Stephen: THAT'S CHEATING!
THIS BOOK HAS DONE OVER 2 MILLION COPIES.
IT'S RELATING TO PEOPLE.
WE WANT FLAVOR AND CONVENIENCE.
DON'T BE AFRAID TO USE JARS.
>> Stephen: THAT'S LIKE SAYING FIVE INGREDIENTS -- SALT,
PEPPER, OLIVE OIL AND A RESERVATION AT A RESTAURANT.
( LAUGHTER ) ( APPLAUSE )
>> NO, NO, NO, YOU NEED RECIPES TO SUIT YOU MONDAY TO THURSDAY.
YOU NEED BIG FLAVOR, MINIMUM EFFORT.
YOU'RE BUSY, TRYING TO JUGGLE KIDS.
>> Stephen: ROSEÉ PESTO SHRIMP PASTA.
>> WE'RE GOING IN WITH THE GARLIC.
COLOR HAPPENING THERE.
ON THE SHRIMP, YOU PEEL IT, YOU CAN GET THEM DONE FOR YOU, IF
YOU WANT, BUT TAKE SOME WHOLE PRUDENCE IN THERE --
>> Stephen: WHY ARE YOU LEAVING THE TAILS ON THE SHRIMP?
I'M FROM SHRIMP COUNTRY AND I'M HERE TO TELL YOU, WE NEVER LEAVE
THE TAILS ON THE SHRIMP.
>> I USE SHRIMP IN MANY DIFFERENT WAYS.
FIRST OF ALL, THEY MAKE FANTASTIC FINGER GUARDS.
SECONDLY, THE FLAVOR IS IN THE HEAD, WE'RE BROWNING FIRST.
WE'LL TAKE THEM BY THE TAIL AND EAT IT.
SO MAXIMUM FLAVOR AND TEXTURE AND THE WHOLE ONES LOOK SEXY
WHEN YOU COOK IT.
GIVE ME TOSSING ACTION THERE.
OH, VERY GOOD!
COME ON!
( CHEERING ) COME ON!
SO WHAT WE'RE GOING TO DO IS WE'RE GOING TO GET NICE, FRESH
PASTA OR ANGEL HAIR PASTA.
GET COLOR HAPPENING, AND THE MINUTE THE GARLIC STARTS TO TURN
THE COLOR, THEN WE'RE GOING BACK TO YOUR BEST FRIEND AND WE'RE
GOING TO PUT A LITTLE VULNERABLE SWIG IN THERE.
>> Stephen: OKAY, ROSEÉ.
THAT'S NICE.
COOK THAT AWAY.
( APPLAUSE ) >> Stephen: IT'S ALL STERILE.
IT'S ALL STERILE.
( CHEERING ) >> MERRY CHRISTMAS.
NO, HAPPY NEW YEAR.
WE'LL COOK THAT AWAY AND GO IN WITH THE PESTO.
IT'S VERY SUBTLE AND NICE.
WE CALL THIS A BLUSHING DISH.
AS THIS COMES UP TO HEAT, WE WAIT FOR THIS TO COOK.
WE'LL GET THAT FRYING.
>> Stephen: YEP.
WE GIVE THAT A LITTLE STIR.
>> Stephen: D DO YOU PUT SALT OR OIL IN THE WATER?
>> NEVER OIL.
>> Stephen: WHY NO OIL?
YOU DO THAT IN HOTELS WHEN YOU COOK HUNDREDS OF PORTIONS.
WHEN YOU DO THAT, JUST A LITTLE SALT IN THE WATER.
>> Stephen: HOW SALTY?
THE OCEAN?
>> ABOUT THAT.
BUT MOST OF IT WILL GO DOWN THE DRAIN.
>> Stephen: ONE-HALF OCEAN.
A SPRINKLING.
ABOUT THIS MUCH.
>> Stephen: WHAT'S A PINCH?
BY THE WAY, WHAT'S A PINCH?
IS THIS A PINCH?
WHAT'S A PINCH?
BECAUSE I'VE HEARD A PINCH IS LIKE THAT.
>> NO, THAT'S NOT A PINCH.
>> Stephen: WHAT'S THAT?
THE FIRST ONE WAS WITH A PINCH.
>> Stephen: THIS IS A PINCH?
YEAH.
>> Stephen: OKAY, WE'RE GOOD.
WE'LL TOSS THIS AND GO IN WITH THE PASTA AND TOSS AGAIN.
THE RESIDUAL WATER IS VERY IMPORTANT.
BECAUSE WE'RE GOING TO GET THAT IN THERE, ADD NICE OLIVE OIL AND
WE WANT TO DRESS THAT BEAUTIFUL PASTA AND ORDER THE FLAVOR.
COME ON, LET'S HAVE A NICE TOSSING AGAIN.
THAT'S BEAUTIFUL.
AND LET'S GET -- HE'S GOOD!
>> Stephen: LET'S GET IT.
AND WE'LL GET IN THERE LIKE THAT, VERY NICE.
YOU CAN TAKE THE HEAD OUT, GET THE FLAVOR FROM THAT, AND THEN
GET IT ON HERE.
>> Stephen: OH.
AND THAT'S SIMPLE.
>> Stephen: MM-MM-MM.
TWIDDLE IT.
>> Stephen: TWIDDLE IT?
YES.
>> Stephen: THAT MEANS SOMETHING DIFFERENT ON THIS SIDE
OF THE POND, MY FRIEND.
HOLD ON, NOW.
MMM!
>> NOW, YOU GOOD?
>> Stephen: OH, THAT WAS REALLY ( BLEEP ) HOT.
>> YEAH.
( LAUGHTER ) AND GOOD, THOUGH!
SO GOOD.
>> IT'S TASTY, RIGHT?
>> Stephen: SO GOOD.
AND WE'VE GOT A BEAUTIFUL DESSERT.
>> Stephen: WHAT HAVE YOU GOT?
DO YOU WANT THAT OR THAT TO BE DESSERT.
>> Stephen: I'LL TAKE BOTH.
THIS IS A TATATAN.
WE HAVE MAPLE SYRUP, PUFF PAY INDUSTRY AND THE ICE CREAM.
IT'S A REALLY SIMPLE, DELICIOUS, IMPRESSIVE DESSERT.
>> Stephen: AND YOU CAN FIND ALL OF IT IN JAMIE OLIVER
"5 INGREDIENTS"!
JAMIE OLIVER, EVERYBODY!
WE'LL BE RIGHT BACK!