LATE SHOW" KITCHEN."

MY NEXT GUEST IS A WORLD-RENOWNED CHEF AND

AUTHOR OF THE NEW COOKBOOK "ULTIMATE VEG."

PLEASE WELCOME, JAMIE OLIVER!

JAMIE, THANK YOU SO MUCH FOR BEING HERE.

LOVELY TO SEE YOU.

BEFORE WE GET TO THE RECIPES, BEFORE WE GET TO THE RECIPES, OR

WE GET TO THE BOOK "ULTIMATE VEG", YOU WERE HERE LAST

JANUARY.

AND I WANTED TO ASK YOU ABOUT YOUR NEW YEAR'S RESOLUTION.

I WANT TO ASK YOU ABOUT LAST YEAR'S.

WHAT WAS IT?

>>IMENTED TO CLIMB MOUNT KILIMANJARO.

>> Stephen: HOW DID IT GO?

>> I DID RESEARCH INTO IT, AND I REALIZED IT'S TOO MUCH WORK.

IT'S, LIKE, NINE DAYS, DUDE.

>> Stephen: THERE'S NO ESCORT.

>> I WON'T BE DOING THAT.

>> Stephen: WHAT ABOUT THIS YEAR?

>> THIS YEAR IS TO GET BACK INTO SOME DRUMMING, BROTHER.

YEAH, YEAH, YEAH.

>> Stephen: YOU DRUM?

>> I USED TO DRUM A LOT BACK IN THE DAY.

>> Stephen: DID YOU HAVE A BAND?

>> YES.

>> Stephen: WHAT WAS THE NAME?

>> SCARLET DIVISION.

>> Stephen: DID YOU GUYS KNOW KRONE, FATHORN?

>> A FEW, FEW.

>> Stephen: THE BOOK IS CALLED "ULTIMATE VEG."

OKAY.

THERE YOU GO.

( APPLAUSE ) AND I ASSUME THAT IS NAMED FOR

THE STATE I GET INTO AFTER EATING A CHICKEN PARP.

WHAT IS FOR YOU THE ULTIMATE VEG?

>> THE ULTIMATE VEG FOR ME-- THERE IS NO ULTIMATE VEG.

I LOVE MEAT, BUT I THINK EVERYONE IS TALKING-- IF YOU

WANT TO SAVE-- IF YOU WANT SOMETHING GOOD FOR YOUR HEALTH,

GOOD FOR YOUR WALLET, AND GOOD FOR THE PLANET, THE VEG YOU HAVE

IN A WEEK WHETHER YOU'RE A MEATY OR NOT IS A GOOD THING.

AND WHAT I WANTED TO DO IN THIS BOOK IS PROVE TO YOU THAT YOU

CAN DELICIOUS MEEGZ MOOELZ THAT ARE NOT ARE A CELEBRATION, NOT A

COMISERATION.

>> Stephen: LET'S VEG IT UP.

ARE THESE VEGAN.

>> WE'RE GOING VEGGIE HERE AND VEGGIE OVER THERE.

IF YOU WANT TO MAKE IT VEGAN, IT'S KIND OF EASY.

THIS IS A MUSHROOM STROGANOFF.

THIS IS A FOUR-MINUTE DISH.

>> Stephen: LIKE A BEEF STROGANOFF, BUT NO MEAT.

>> MUSHROOMS ARE INCREDIBLE.

THEY'VE GOT AMAZING FLAVOR.

>> Stephen: I LOVE MUSHROOMS.

TECHNICALLY, THOUGH, THEY ARE NOT VEGETABLES.

( LAUGHTER ) THEY'RE NOT.

THEY'RE NOT VEGETABLES.

>> OKAY, OKAY.

>> THERE'S THE ANIMAL KINGDOM, THE PLANET KINGDOM, AND THEN THE

FUNGI.

>> AND YOU ARE A "FUNGI" AS WELL.

>> Stephen: YOU ARE WHAT YOU EAT.

>> YOU DEFINITELY ARE WHAT YOU EAT.

>> Stephen: WHY IS THERE LIQUOR HERE?

>> WE'RE GOING TO FLAME THIS BAD BOY.

>> Stephen: THAT'S VEGAN.

>> 12-MINUTE COOK, 12 MINUTES.

>> Stephen: 12 MINUTES.

>> DRY FRYING GIVES A REAL NUTTINESS.

ONCE YOU'VE KIND OF GIVEN THE MUSHROOMS A LITTLE BIT OF

COOKING, THEN WE CAN ADD THE OIL AT THIS STAGE.

NICE!

SO NOW WHAT WE'RE GOING TO DO IS GET THE OLIVE OIL IN.

YOU'LL HEAR IT CHANGE SOUND.

NOW IS STARTS TO CARAMELIZE.

WE HAVE NUTTINESS, CARAMELIZATION, THEN WE GO IN

GARLIC SOME CAPERS, GHERKINS, LITTLE SILVER-SKINNED PICKLE

ONIONS.

WE GIVE A NICE TOSS-AROUND-- YOU'RE VERY GOOD AT THAT.

WE'LL GIVE THE PARSLEY.

HOW WAS YOUR NEW YEAR'S?

>> Stephen: IT WAS FANTASTIC.

I WAS ASLEEP BY 11:00 WITH A BREATHE RIGHT ON.

>> WE'LL GIVE IT A LITTLE TOSS.

PUT THE LIQUOR IN NOW, MY FRIEND.

A BIT MORE.

BIT MORE.

>> Stephen: WHOA!

>> COME OIT'S NICE.

COME OBIG BOY.

DON'T BE SCARED.

COME ON, YOU CAN DO THIS.

COME ON!

DON'T ARE SCARED!

COME ON!

>> Stephen: I-- I-- MY HAND WAS STILL IN THERE, MAESTRO

THERE YOU GO.

THIS IS A VERY EXPENSIVE SUIT.

>> IT'S GOOD, DON'T WORRY.

WE LET IT FLAME.

WHEN IT FLAMES YOU COOK THE ALCOHOL AWAY.

YOU GET THE FLAVOR OF THE BEAUTIFUL WHISKEY OR BOURBON.

WE'LL SEASON WITH SALT AND PEPPER AND ABSOLUTELY TAKE IT UP

A NOTCH, AS EMRIL WOULD SAY.

WE HAVE A LITTLE BIT OF CAYENNE.

GIVE IT A NICE LITTLE TOSS.

AND THEN WE'LL GO IN WITH PARSLEY LIKE THAT.

HAVE A LITTLE TASTE.

USE YOUR FINGER.

IT'S OKAY.

>> Stephen: NO!

>> USE YOUR FINGER.

ARE YOU GOING TO SAY IT'S NOT HYGIENIC?

>> Stephen: NO, IT'S REALLY ( BLEEP ) HOT!

( LAUGHTER ) >> YEAH, OKAY.

SO WE'RE GOING TO GO IN WITH SOME FLUFFY RICE.

WE'RE JUST CHECKING SEASONING AT THE MOMENT, BIG BOY.

OKAY.

ARE YOU ALL RIGHT?

( APPLAUSE ) ( CHEERS )

>> Stephen: THAT IS REALLY GOOD.

THAT IS REALLY GOOD.

>> HAVE A LITTLE THINK ABOUT THAT SEASONING.

I'M REALLY HAPPY WITH THAT.

SO I'M GOING FOR A SPOON.

>> Stephen: ALL RIGHT, ALL RIGHT.

>> THIS IS THE FIRST DISH, A LOVELY MUSHROOM STROVE NOF.

FOUR MINUTES FOR THE MUSHROOM, 12 MINUTES FOR THE RICE.

HAVE YOU GOT TIMES FOR THAT?

>> I'LL TURN THAT OFF.

>> IT GOES OVER HERE.

>> Stephen: YOU DID NOT ACTUALLY TOUCH A BUTTON.

>> IT WAS LIKE-- BY THE WAY, DID YOU KNOW I WAS IN "STAR WARS."

I WAS A STORM TROOPER.

YEAH.

>> Stephen: >> Stephen: IN WHICH ONE?

>> IN THE LATEST ONE, OF COURSE.

J.J.ABRAHAMS, THANK YOU VERY MUCH FOR THAT.

>> Stephen: IT'S ABRAMS BY THE WAY, NOT ABRAHAMS.

J.J. ABRAMS.

YOU WERE IN THE MOVIE, SURE.

>> HE'S MY BUDDY.

GARLIC OLIVE OIL CHILI.

WE'RE DOING AN ANGRY BEAN SALAD, WARM SALAD.

>> Stephen: WHAT MAKES THE BEANS HOT?

>> THE CHILI.

>> Stephen: I HATE WHEN THE FLAKES GET IN YOUR EYES.

>> WHICH ONES?

>> Stephen: THE...

>> FAIR ENOUGH.

THAT'S A JOKE SO DIRTY, I DIDN'T GET IT.

>> THAT'S ALL RIGHT.

THEY'LL CUT IT OUT.

WE HAVE THE LOVELY COOKED BEANS, A SAUCE WITH CHILI, AND THEN

WHAT WE'RE GOING TO DO IS HIT THAT WITH VINEGAR TO TURN IT

FROM A SAUCE INTO A DRESSING.

AND THEN WE'LL FINISH WITH THAT WITH SOME BEAUTIFUL MOZZARELLA,

AND WHAT I WANTED TO DO IN THIS BOOK WAS BRING DISHES TOGETHER--

BREAKFAST, LUNCHES, BRUNCHES, ONE-PAN MONDERS.

>> Stephen: THIS IS ANGRY BEANS.

WHAT MAKES JAMIE OLIVER ANGRY?

>> WELL, HONESTLY.

MY TEENAGERS.

THEY DRIVE UP THE ( BLEEP ) WALL.

>> Stephen: REALLY?

>> THEY STEAL MY STUFF.

THEY NEVER PUT IT BACK.

THEY'RE MEADE.

THEY THINK-- THEY THINK THAT I'M REALLY BORING AND EMBARRASSING.

AND AS YOU CAN SEE I'M NOT.

AM I EMBARRASSING?

( APPLAUSE ) NO.

I MEAN, DO EMBARRASSING DADS MAKE ANGRY BEAN SALAD?

NO, THEY DON'T.

DO THEY FLAME LOVELY MUSHROOM STROGANOFF?

NO!

THERE YOU GO.

>> Stephen: THAT IS FANTASTIC.

WOULD ANYONE LIKE ANY OF THIS?

( CHEERS AND APPLAUSE ) >> OF COURSE!