>> Stephen: HEY, EVERYBODY, WELCOME BACK.
TO THE LATE SHOW. WHRAD HES AND GENTLEMEN,
MY NEXT GUEST IS A WORLD-RENOWNED CHEF AND
RESTAURATEUR WHO HAS WRITTEN OVER 30 COOKBOOKS.
PLEASE WELCOME BACK TO "THE LATE SHOW," JAMIE OLIVER!
GOOD TO SEE YOU, NICE TO YOU HAVE.
ALL RIGHT, SO JAMIE, LET'S GET TO THE HEAT OF THE MEAT.
WHAT ARE WE DOING? >> WE'RE GOING TO DO A REALLY
SIMPLE WAY OF COOKING STEAK, CHICKEN, TURKEY, PORK AND MAKING
IT REALLY, REALLY EXCITING. >> Stephen: THE NEW BOOK IS
CALLED "ONE." THEY ARE SIMPLE ONE PAN WONDERS
WFERG EVERYTHING COOKS IN THE PAN, IF IS THE LOW WASHING UP
COOKING. ALL RIGHT, GHG TO KEEP IT
SIMPLE. >> Stephen: WHAT IS THE ONE
PAN WONDER. >> WE ARE GOING TO TAKE A STEAK,
ANY MEAT YOU WANT, OPEN THAT MEAT UP, TAKE ANY CUT YOU WANT.
>> Stephen: THE LAST TIME YOU WERE HERE IN JANUARY OF 20230
YOUR BOOK WAS CALLED ULTIMATE VEJ, THIS IS A MEAT BACKLASH?
>> WELL, IT IS-- YES. I MEAN I LOVE VEGGIE DISHES.
I LOVE MEAT, I LOVE FISH. I LOVE EVERYTHING.
BUT-- . >> Stephen: DID I DO THE RIGHT
THING, SALT AND PEPPER. >> A LITTLE PARMESAN.
>> Stephen: OH SURE. >> SO WHAT WE ARE GOING TO DO
LIKE I SAID, TAKE A STEAK,. >> Stephen: AS FAR AS I'M
CONCERNED, WE CAN BE DONE RIGHT HERE, I LIKE MY MEAT PRETTY
RARE. >> IT WILL GET BETTER.
>> Stephen: HOW MUCH OF THIS DO I PUT ON THERE.
>> THAT'S ENOUGH. >> Stephen: FANTASTIC.
>> IT IS SEASONING. WE TAKE A LITTLE PROSCIUTTO.
>> Stephen: IS ONE OF THE BEST SEASONINGS FOR MEAT MORE MEAT.
>> YES. >> Stephen: SHOULD WE HAVE A
CARDIOLOGIST STANDING BY BEFORE WE TRY THIS.
>> LISTEN. >> Stephen: THIS REALLY DOES
SEEM LIKE YOU REGRET EVER HAVING TALKED ABOUT VEGETABLES.
WHAT NOW IS THAT ENOUGH. >> THERE ARE LLOYDS OF RECIPES,
VEGGIE, MEAT, FISH DISHES. >> Stephen: YOU'RE GOING TO
SELL THE BOOK. DO I PUT THIS ON TOP, I'M NOT
GOING TO BURN THE ROSEMARY BY DOING THIS.
>> NO. >> Stephen: THIS IS GOOD.
>> TO ADD FLAVOR, TEXTURE, SPEEDS UP THE COOKING.
WE WILL TENDERIZE IT AS WELL. >> Stephen: WITH THIS.
>> PUT THAT OVER AND LET THE EMOTIONS COME OUT.
COME ON. >> Stephen: YEAH!
>> OKAY. >> Stephen: SHOULD I BE
SPEAKING ABOUT ANYONE IN PARTICULAR WHEN I DO.
THIS YOU WERE REHEARSING THIS WHILE WE WERE REWRITING THE SHOW
DOWNSTAIRS. >> YEAH.
>> Stephen: AND ALL THIS THUMPING WAS GOING ON.
WE GO WHAT IS GOING ON. AND THAT IS JUST JAMIE
TENDERIZES A STEAK. AND I WAS LIKE AM I REALLY BEING
DISTRACTED BY JAMIE POUND-- HIS MEAT S THAT SHALL-- IS
THAT-- IT'S 1:00 IN THE MORNING. >> I KNOW BUT IT WOULDN'T HAVE
BEEN THE FIRST TIME, SO DON'T WORRY.
>> Stephen: IN WE GO. >> THE PRODSCIUTTO SIDE DOWN,
FLAVOR, TENDERIZATION, IT WILL COOK MUCH QUICKER.
LET IT DO ITS THING. I HAVE A GIFT FOR YOU.
>> Stephen: WHAT DO YOU HAVE? >> MY FAVORITE RED WINE, I AM
TOLD YOU LIKE AN ITALIAN RED. >> Stephen: I DO.
>> AND I FOUND THIS FOR AIR YAITING THE WINE.
I KNOW WHAT YOU ARE THINKING, NO, NO, IT'S NOT THAT.
WELL, IT COULD BE THAT. MAYBE NOT.
WE PUT THAT ON ON ON THE BOTTLE AND IT BASICALLY IS LIKE TWO
HOURS OF AERATION. YAIRKS I KNOW, I KNOW.
>> Stephen: WHAT IS THIS PART FOR?
>> IT AIRATES IT. I MEAN YOU COULD-- .
>> Stephen: IT MAKES THE WINE GURG EL.
>> HAVE A LITTLE GO SCZ THAT IS FANTASTIC.
>> WHAT IS THIS WINE. >> GALATRONA FROM TUSCANY, ONE
OF MY FAVORITE REDS. >> Stephen: THAT IS BIG, THAT
IS A PUNCH IN THE MOUTH. >> OH YEAH.
CHEERS. HAPPY NEW YEAR.
>> Stephen: HAPPY NEW YEAR. (APPLAUSE).
>> Stephen: DAMN SON. THAT IS REALLY GOOD.
>> WHAT IS IT LIKE S IT ANY GOOD?
>> I THINK IT'S REALLY GOOD. >> I HAVE BEEN CALLED A SAUCER.
>> Stephen: THERE YOU GO. I'M NOT GOING TO BE WHATEVER
THAT WAS. YOU CAN'T OUT SPRINKLE ME, MAN.
>> ARE YOU READY. >> Stephen: LET'S SEE.
>> ONE, TWO, THREE. >> Stephen: HOLD ON.
>> Stephen: ALL RIGHT, FIRST TRY, FIRST TRY.
>> YEAH! (APPLAUSE).
>> Stephen: ALL RIGHT, ALL RIGHT, ALL RIGHT.
>> LISTEN, ALWAYS ESTABLISH HE IS A BETTER-- THAN ME.
COME ON. >> Stephen: ALL RIGHT, ALL
RIGHT, FRIEND. >> OKAY,.
>> Stephen: WHAT NOW? >> YOU CAN COOK IT TO YOUR
LIKING, IT HAS HAD BUILD 30, 40 SECONDS ON THE OTHER SIDE, YOU
CAN SEE THE COLOR WE HAVE ACHIEVED.
NOW WE WILL SHAKE IT ON TO A LOVELY BOARD AND IF I MAY, MI
JUST GOING TO SHOW YOU HOW TO BRING-- THERE IS GARLIC ON YOUR
SIDE. >> Stephen: THIS RIGHT HERE.
WHAT DO I DO. >> GARLIC IN THE PAN.
I WANT TO SHOW YOU HOW TO MAKE GREENS REALLY TASTY.
>> Stephen: OKAY. PUT WINE IN HERE OR ANYTHING.
>> IF YOU WANT A TEENY BIT. THAT'S ENOUGH.
A LITTLE ANCHOVIE. WE GO IN WITH STANDARD BEANS,
YOU MAKE THESE REALLY DELICIOUS. DON'T ENCOURAGE HIM.
DON'T ENCOURAGE HIM. WE'RE GOING TO GO IN WITH SOME
SPINACH, RIGHT. >> Stephen: I THOUGHT WE WERE
MAKING A SAUCE, I'M SORRY. SOME BEANS.
>> IF YOU WANT TO MAKE THEM TASTE DELICIOUS.
A LITTLE THIMBLE OF VINEGAR. >> Stephen: I ADDED WINE.
>> YOU HAVE FAT IN THERE ALREADY, BUT YOU CAN IF YOU
REALLY WANT TO. >> Stephen: ALL RIGHT.
>> 30 SECONDS AND WE ARE READY TO GO.
>> Stephen: A LITTLE LEMON. >> IF YOU WANT LEMON, YOU ADD
IT, AND YOUR WINE. >> Stephen: WHAT IS THE LEMON
FOR. >> IT LOOKS GOOD.
>> Stephen: OKAY, ALL RIGHT, GREAT.
NOW LET'S PLATE. >> LET'S SLICE UP THIS BEEF.
AND WHAT YOU ARE GOING TO GO IS THE MOST DELICIOUS, TENDER,
CRISPY, JUICY. >> Stephen: DAMN, SON.
>> WE'RE GOING TO HAVE THE LOVELY BEANS, LIKE WE DON'T WANT
TO OVERCOOK THE GREENS, JUST WILT IT DOWN, SEASON IT UP.
THE ANCHOVIE IN THERE AS WELL. WE'LL GO ON TO THE PLATE LIKE.
THIS AND BLESS YOU FOR SPIN-- AND WE WILL PUT ALL THOSE
BEANS AROUND LIKE THAT. AND THEN WE ARE GOOD TO GO WHO'S
HUNGRY? COME ON!
(APPLAUSE) (APPLAUSE)
>> BRAVA! (APPLAUSE)
>> Stephen: HIS COOKBOOK, "ONE: SIMPLE ON-PAN WONDERS," IS
AVAILABLE NOW. JAMIE OLIVER, EVERYBODY!
WE'LL BE RIGHT BACK. (APPLAUSE)