[0:00] I'm going to batch cook today a
[0:02] beautiful twist on a bolognese. I'm
[0:04] going to show you a very British
[0:05] bolognese. In this nice big ragu pan,
[0:08] I'll put in some olive oil.
[0:10] I'll start the story with rosemary, two
[0:13] or three sprigs into that oil.
[0:16] And that will be the beginning of
[0:17] flavor. Another really good trick worth
[0:20] mentioning are these pre-chopped bags of
[0:23] carrots, onions, and celery. I think
[0:25] they're really handy. Do not rush this
[0:27] bit. We have to soften this veg and we
[0:29] have to start lightly caramelizing this
[0:31] veg. If we don't, if we just boil the
[0:33] veg, it's only ever going to be average.
[0:36] Now, in this recipe, I'm using
[0:38] mushrooms, wonderful chestnut mushrooms.
[0:40] They're going to give you huge flavor
[0:42] and amazing color. Kind of make them the
[0:44] same size as the carrots and the onions,
[0:46] give or take. So, look, if you look in
[0:48] the pan now, you can see that all these
[0:50] lovely veggies are really soft and
[0:53] they're taking on color. Now, we go in
[0:55] with the mushrooms.
[0:56] The mushrooms are mainly water.
[0:59] So, they're now going to start getting
[1:00] water to the pan and then it will go
[1:02] back to frying again.
[1:06] So, I've got a kilo of beautiful minced
[1:09] beef. Carry on cooking this for another
[1:11] like 10-15 minutes to get back to frying
[1:15] again.
[1:16] So, now is when I love to add the beer.
[1:19] A beautiful pale ale goes in. It's got
[1:22] amazing malty flavors, really deep kind
[1:25] of chocolatey vibe. I'm going to put a
[1:27] bottle in, about 500 mils.
[1:29] So, what I want to do now is bring that
[1:30] to the boil and cook it down.
[1:33] So, next up, we've got the tinned
[1:35] tomatoes. So, four tins of tomatoes will
[1:38] go in our ragu. Oh, hello. We know what
[1:41] we're doing.
[1:42] Bolly Bolly bolognese
[1:45] and
[1:46] Let's give one James Bolly's food. So,
[1:48] now we go in with the tomatoes and we'll
[1:51] let that simmer for like 1 to 2 hours
[1:54] until really tender and delicious.
[1:56] >> I flushed that in. Going to use that?
[1:59] Yeah. Yeah, that's a good idea. So, um
[2:02] get your four tins of tomatoes in and
[2:04] then it's nice to fill two tins up with
[2:06] water. Bring that to a boil
[2:09] and let that simmer for an hour or two
[2:12] until it's succulent, gorgeous, and
[2:14] tender. And what I'm going to do then is
[2:17] show you how to make the most amazing
[2:18] pasta. I want to show you what I think
[2:21] is the coolest little hack. I've got two
[2:23] packs of fresh lasagna. What we can do
[2:26] is slice down gap, slice down gap, slice
[2:29] down, and then kind of put it slightly
[2:30] ajar and do slice down gap, slice down
[2:33] gap.
[2:34] >> Maybe wobbly. It can be wobbly. Once
[2:36] this is cooking, it's going to separate
[2:38] like a concertina. This is going to grab
[2:40] hold of the ragu and the sauce in a very
[2:43] different kind of cool way.
[2:45] So, I've got a pan of boiling water. If
[2:46] you want, you can put a little oil in
[2:48] the water. This will help these not
[2:49] stick together.
[2:51] And then we'll literally drop this into
[2:53] the water. It cooks in like 3 minutes.
[2:55] Can you see how all the little cuts are
[2:57] opening up? I'll put in a little bit of
[3:00] the ragu here, just a couple of spoons.
[3:03] Then I'll take that amazing pasta. Look
[3:05] at the shape of it. A little splash of
[3:07] water, by the way, just to make it oozy.
[3:08] And then the last very British
[3:10] ingredient, some cheddar.
[3:13] It really melts beautifully. And then I
[3:15] like to use two spoons
[3:18] just to almost dress it like a salad.
[3:20] But just look
[3:22] how gorgeous this serves up. Look at
[3:25] that. And I just find this way
[3:27] you go from the everyday to something
[3:29] really sublime.
[3:31] A beautiful little take
[3:33] on the great bolognese.
[3:35] Right, let's have a little try.
[3:39] Mhm.
[3:40] The beer has this big malty flavor,
[3:44] but there is an underlying bitterness,
[3:45] right? But then when it's contrasted
[3:47] with the sweetness of the ragu, the
[3:50] vegetables, the tomatoes, that is so
[3:52] tasty. I've got the kids running wild.
[3:54] I've got to do a few jobs in the garden,
[3:56] but I do want to get a lovely lunch on.
[3:58] My kids always love a roast chicken. I'm
[4:00] thinking lentils, spinach. We're going
[4:02] to go wild mushrooms. I'm going to use
[4:04] tarragon. Paired up with some whole
[4:06] roasted garlic. Let's get this party
[4:08] going. It's beyond simple, right? Let's
[4:11] just lube up the chicken with some nice
[4:13] olive oil.
[4:14] A little swig of vinegar.
[4:16] Basic sort of marinade. Uh hit it up
[4:18] with salt
[4:20] and pepper.
[4:21] The whole bulb of garlic, the tarragon.
[4:24] We're going to pick these lovely leaves
[4:26] later. But then the stalk is going up
[4:30] the jacksy of the chicken. So, rub this
[4:32] chicken all over with the seasoning.
[4:35] I've got the oven. It's at 180° C.
[4:38] So, there you go, in the oven. That's
[4:40] it. Now, I'm free for an hour to do some
[4:42] jobs.
[4:44] The chicken's had an hour, just over,
[4:46] and that is a beautiful and very
[4:49] familiar sight, right? I'm going to
[4:51] drain all the juices out of this lovely
[4:53] chicken, which is nearly cooked. It's
[4:54] not quite cooked, right? I want to add
[4:56] beautiful flavor to that. So, I'm going
[4:58] to get some gorgeous smoked streaky
[5:00] bacon. So, just lay it over the breast.
[5:02] This will go golden and crisp. The fat
[5:04] will render and continue to baste the
[5:06] chicken. And in here, look at this. All
[5:09] the drippings and our funky little
[5:12] garlic clove here. All that goodness
[5:14] should come out, just like that. That
[5:16] whole bulb of garlic ends up being a
[5:17] flavor hit.
[5:19] We've got 650 g of beautiful mixed
[5:21] mushrooms. We've got shiitakes, the
[5:23] Asian mushrooms, beautiful portobellos.
[5:26] And then we've got these king oysters
[5:27] here. How fabulous are they? So, we'll
[5:29] get those in.
[5:30] We'll hit it up with some seasoning.
[5:32] We're going to roast them under that
[5:33] chicken for the last 20 minutes. So,
[5:35] dress it like a salad.
[5:37] Chicken gravy mushrooms, come on.
[5:41] The mushrooms go at the bottom of the
[5:43] oven. We're going to take this chicken
[5:44] that's nearly cooked and we're going to
[5:46] place it directly onto the bars.
[5:48] And that bacon will start to render. It
[5:51] will baste the chicken, protect the
[5:52] breast, and the journey through out that
[5:54] chicken to get more flavor then rains
[5:57] down on the mushrooms. They're going to
[5:59] be the best mushrooms you've ever had.
[6:03] Time's up on the chicken.
[6:05] Have a little look. Let's just plate
[6:08] this up now. There we go, absolutely
[6:10] beautiful. All I'm going to do now is
[6:12] put these incredible mushrooms on a nice
[6:14] platter. And look how lovely they look.
[6:17] Take that chicken
[6:18] as a real centerpiece
[6:20] on those mushrooms like that. And then
[6:22] take the tarragon.
[6:24] And that is what we serve at the dinner
[6:26] table.
[6:27] And then we're going to use the same
[6:29] tray. We'll go in there with some olive
[6:30] oil, a bag or two of lovely spinach.
[6:35] I'm all in for roast potatoes, always.
[6:37] But to change it up, you can buy
[6:39] beautiful green lentils in tins. You can
[6:41] get them dried. Drain off most of the
[6:43] water.
[6:45] Bring them to the boil like this. We're
[6:47] going to kiss it with vinegar. Season it
[6:49] to your liking. And then at this stage,
[6:52] crème fraîche, so delicious. What I like
[6:55] to do is just let
[6:57] the crème fraîche just melt and don't
[6:59] stir it. We're just going to take it
[7:00] over to a platter and let it naturally
[7:03] ripple
[7:04] on there. How gorgeous is that? Come on.
[7:07] Okay, time to serve up. So, that goes on
[7:10] first. So, with the chicken, let's just
[7:12] take a nice little slice of the breast.
[7:15] Look at that.
[7:20] And then look, we've got this natural
[7:21] gravy that's come out of the mushrooms
[7:23] that's just
[7:24] so good.
[7:26] Knife,
[7:28] fork.
[7:29] I I'm very excited.
[7:34] Come on, Mr. Mushroom.
[7:38] Um I don't know what to say. It is
[7:40] utterly delicious. I am so happy right
[7:43] now.
[7:45] Speechless.
[7:47] What a joy.
[7:49] Mhm.
[7:52] So, let me show you a new take, a new
[7:55] flavor combination on a beautiful pizza
[7:57] that will definitely put a smile on your
[7:59] face. 150 g of self-raising flour in a
[8:02] bowl. We'll go in with 80 ml of water.
[8:05] Pour that in. I'm going to guess it, but
[8:07] 80 mils is perfect. A nice pinch of
[8:09] salt.
[8:10] Just use a fork to bring the flour and
[8:13] the water together. And we're going to
[8:14] make a nice pliable, elastic dough. And
[8:17] as it gets kind of firm like a dough,
[8:20] then get rid of the fork and we're going
[8:22] to use our hand and just knead it for 2
[8:25] minutes. It's unbelievably quick. You
[8:27] can see how now I've got quite a nice
[8:29] dough. It's elastic. It's smooth. So,
[8:32] let that relax for a few minutes, then
[8:35] make sure your oven is on full whack.
[8:37] About 240 is perfect. So, flavor combo.
[8:42] First up, a beautiful Cumberland
[8:44] sausage. So, I want a couple of nice
[8:46] sausages. I only need two for this
[8:48] recipe. So, what I want to do with it is
[8:50] get it in a pan. I'll put it on a
[8:51] medium-high heat
[8:53] and I'm going to pinch the end like this
[8:56] and I'll squeeze out part of that
[8:58] sausage, right? To make essentially a
[8:59] meatball. And you'll get about four from
[9:01] each one. Get them heating up. Now, let
[9:03] me just wash my hands.
[9:06] Now, I'll put a little bit of olive oil
[9:08] in the pan just to get the party going.
[9:11] And then I just want to get a bit of
[9:13] color on the sausage. I don't need to
[9:14] fully cook it through. So, as those
[9:16] brown up, I'm just going to finely slice
[9:18] the red onion. Just do your best to go
[9:20] as thin as you can. Sprinkle into these
[9:22] lovely fats the red onion. You can do a
[9:25] little handful of pine nuts. Buds, what
[9:27] have you got, bro? Got some um sun-dried
[9:29] tomato pesto. Oh, nice. Okay, I'll use
[9:32] that. Thank you, mate. So, look, the
[9:33] secret ingredient is the grapes. And
[9:36] just a little handful is all you need,
[9:38] straight into this pan. And that is
[9:39] basically your topping. So, we'll put
[9:41] that to the side for 1 second. So, Buds,
[9:44] let me roll out this and you can
[9:46] sprinkle these on top. Just come around
[9:47] here, beautiful boy. So, with the dough
[9:48] here, it's had a little relax. And
[9:50] actually, for consistency, I would just
[9:53] flour it and I'd roll it out. What I
[9:55] want is more of a kind of slipper shape,
[9:58] like an oval shape. So, Buds, if you can
[9:59] grab us a rolling pin and just roll it
[10:02] back and forth to about 30 35 cm long,
[10:06] about 15 cm wide. There you go. Happy
[10:10] with that? So, Buds, if you can just put
[10:11] some oil on that tray and give it a
[10:12] little rub. Good lad. Um so, I'll put
[10:15] Buddy's lovely homemade pesto onto the
[10:18] pizza. Just push this all over the
[10:21] topping like that. Then,
[10:23] I've got this topping here, which I'm
[10:25] just going to shake on top like that.
[10:27] I've really had a pizza with the the
[10:29] grapes on them before.
[10:31] No. Really excited to eat it. Are you?
[10:33] Yeah. See, I was worried that you
[10:35] wouldn't like the grapes, but the thing
[10:36] is, once you try it, the sweetness, the
[10:38] saltiness, the whole kind of thing is
[10:40] beautiful. And there is one little
[10:41] linchpin that makes it all work that I
[10:43] nearly forgot.
[10:45] Rosemary.
[10:46] Rosemary and grapes,
[10:49] they're like a match made in heaven. The
[10:50] last thing you got to do
[10:52] is mozzarella. Look at the colors. So
[10:54] good.
[10:55] Beautiful job. We've got a combo
[10:57] topping, which I promise you is a thing
[11:00] of beauty. Another great little tip, put
[11:02] the gas hob on, right? And we're just
[11:05] going to start the heat on the pan for
[11:07] like a minute or two, just to get it
[11:09] sizzling. That will guarantee you the
[11:11] most beautiful crispy bottom. So, this
[11:13] will now go at the bottom of the oven.
[11:15] Do you want to rally the troops and I'll
[11:17] bring it out? Yeah.
[11:18] 10 minutes is all I need in the oven.
[11:20] Cool. Bless you, big boy. Mum, the pizza
[11:22] looks so good.
[11:26] Okay, 10 minutes up.
[11:28] Here she is.
[11:31] Come on, look at that. I like to use
[11:33] like the cooking scissors just to get in
[11:34] there and kind of like just snip away.
[11:36] Let's go for it.
[11:38] Mhm, that combination is a game-changer.
[11:41] I've got a pizza. Delicious.
[11:43] Such a good smell. Buddy, your pesto is
[11:45] really good. Good.
[11:47] Well done, Bud. In about half an hour,
[11:49] I'm going to feed my family some lovely
[11:51] homemade fish cakes. Crispy on the
[11:53] outside and golden flakes of beautiful
[11:56] smoked haddock in there. We're going to
[11:58] start with the actual sauce. So, I'm
[12:00] going to put one white onion just
[12:02] roughly chopped up straight into that
[12:04] pan and we'll start sweating that off
[12:06] just for about 10 minutes. Once you've
[12:08] softened off these onions, I'm going to
[12:10] use a little bit of flour, one heaped
[12:11] tablespoon, mix that in to the onions.
[12:14] You can see the onions have taken on a
[12:15] little bit of color. And then, I'm going
[12:17] to go in with 600 ml of lovely organic
[12:20] milk. So, this will be the basis of your
[12:22] sauce. And not only that, that will
[12:24] become the place where you poach this
[12:27] beautiful side of smoked haddock. So,
[12:30] this goes into that liquor, skin side
[12:32] down, and let that just poach away for 5
[12:34] minutes.
[12:35] So, here we've got a kilo of Maris
[12:36] Pipers, just peeled, boiled for like 12
[12:39] 13 minutes until they're tender, and
[12:41] then drain, let it steam off, and that's
[12:43] really important because we want the
[12:44] potatoes to be dry. Then, it's going to
[12:47] hold on to the flakes of the fish.
[12:48] That's what you'll get from a good old
[12:50] Maris Piper. Just take a regular potato
[12:52] masher.
[12:56] You don't want it to be super smooth.
[12:59] And then, make a little well in the
[13:01] middle, crack one beautiful free-range
[13:03] egg.
[13:04] It holds the whole thing together. And
[13:06] just whisk that up like that.
[13:09] Take that lovely fish.
[13:11] Oh, look how it's flaking.
[13:15] Over there like that.
[13:17] Now, I'm just going to take the skin and
[13:19] just ease it off.
[13:21] But look at the nice big chunks. Look at
[13:22] that. That's what it's all about. And
[13:24] then, last but not least, a nice bunch
[13:26] of chives. You can use parsley, you can
[13:28] use basil. I personally think chives are
[13:30] really perfect in this cuz they're
[13:31] really mild. And then, just fold it all
[13:33] up.
[13:35] It's all about keeping as much of the
[13:38] texture of the fish as possible. Look,
[13:39] there's still big chunks of fish in
[13:40] there.
[13:41] So, get that into eight little balls,
[13:43] give or take.
[13:45] Let's wash my hands.
[13:47] So, look, a little bit of moisture from
[13:48] your hands
[13:49] is going to help you make these lovely
[13:50] little patties. Now, if you wanted to,
[13:53] you can roast these just like that. You
[13:55] can grill these under the grill. You can
[13:57] do these in a pan.
[13:59] Now, let's make the sauce first. A nice
[14:02] bunch of chives straight in to this
[14:05] lovely
[14:07] milk. So, what I want to do now is use
[14:09] the liquidizer. If I'm lucky, I can pour
[14:11] that into here and not splash it
[14:13] everywhere, but that's always debatable.
[14:15] Let's put a few spoons in first. So,
[14:16] let's whiz this up until nice and fine.
[14:23] Look at that. That is the most amazing
[14:26] color.
[14:28] Mhm.
[14:29] Wow. Get yourself a large nonstick pan.
[14:33] Get that warm. A nice lug of olive oil
[14:35] in there. Get your fish cakes. Let's
[14:37] place them in the pan. Be delicate with
[14:39] them. You don't want to break them up.
[14:42] Let the oil just move around the pan and
[14:45] keep them jiggling a little bit. Let's
[14:46] turn these around.
[14:48] Look at that golden sizzling color. Wow.
[14:52] About 4 or 5 minutes on each side.
[14:55] It's just a thing of beauty.
[14:57] Get that lovely sauce back in a pan to
[15:00] reheat it. Garnish this with some
[15:02] chives. Let's plate one up. I'm going to
[15:04] have a little cheeky taster. Take that
[15:06] nice big fat fish cake like that. I've
[15:09] got a little chive flower that I'll just
[15:11] sprinkle over the top. A kiss of olive
[15:13] oil.
[15:14] Wedge of lemon.
[15:16] And that is a beautiful homemade fish
[15:18] cake. Let's get amongst it. Let's have a
[15:20] squeeze up.
[15:21] Lemon juice.
[15:23] Gosh.
[15:24] Look at that sauce.
[15:26] Look at that.
[15:27] Come on.
[15:32] Oh, man. Right, who's the greediest
[15:34] person in the family? Me.
[15:36] Pesto, give me your plate, sweet pea.
[15:38] I've given you two little ones cuz
[15:40] you're special. I'm going to give you
[15:41] the most incredible chocolate cake. It
[15:44] is so easy, so delicious. It's going to
[15:46] be crisp on the outside, oozy on the
[15:48] inside, and it's going to make you happy
[15:50] for sure. Now, here's the thing. There's
[15:52] not as many eggs as usual around. So,
[15:55] I've literally rewritten the recipe now
[15:57] without eggs. This is an eggless
[15:59] chocolate tart, tort, cake. It's going
[16:02] to be amazing. You'll love it. I'm not
[16:03] sure what it is yet, but it's good. So,
[16:06] here we've got 200 g of butter, 200 g of
[16:09] chocolate, 200 g of nuts. Now, I'm using
[16:12] hazelnuts, but it could be almonds, it
[16:13] could be pecans, it could be cashew
[16:15] nuts. Then, I'm using 200 g of
[16:18] self-raising flour, 200 ml of milk, and
[16:22] then 200 g of sugar. Right, let's do it.
[16:25] So, we're going to start with the nuts.
[16:27] This goes into the food processor.
[16:31] We're going to whiz this up.
[16:34] We got 200 g of chocolate
[16:37] and break it in.
[16:41] Super easy.
[16:42] In it goes.
[16:47] Then, we can go in with the butter.
[16:54] Then, the flour.
[16:59] A pinch of salt.
[17:01] Important.
[17:04] And then,
[17:07] 200 ml of milk.
[17:11] And then, 200 g of sugar.
[17:15] So, all of it goes in.
[17:19] So,
[17:20] all done.
[17:21] Just clean up the edge.
[17:23] So, I am going to just take a little bit
[17:26] of greaseproof paper. This stops the
[17:29] sponge sticking to the tray. Now, if you
[17:31] haven't got this, a bit of oil of any
[17:33] type or butter, right? Give it a good
[17:35] old rub up.
[17:37] Right? Like this. And then, take a
[17:39] little bit of flour
[17:41] like that.
[17:42] And you can make your own nonstick tray
[17:46] by shaking this around.
[17:49] There ain't nothing sticking to that.
[17:50] Your own homemade nonstick, okay?
[17:52] Adjusting adjusting ducking diving.
[17:54] That's what we're doing. So,
[17:57] scrumple up this
[17:59] like that.
[18:00] Unscrumple it.
[18:02] Put that in our tray. So, in we go.
[18:06] Now, like any cake, if you wished to
[18:09] pimp your ride, you can. You can put a
[18:11] few dried fruit bits in there. Sour
[18:13] cherries are particularly good with
[18:16] chocolate, but of course, it could be
[18:17] raisins, apricots, stuff like that. You
[18:19] know, things like tinned pears,
[18:21] delicious. Come on. You know, little you
[18:24] know, flakes of nuts. Just feel that you
[18:27] can kind of embellish this a little bit.
[18:30] So, look, get all of that sponge out of
[18:32] there.
[18:35] Sort of just shake it down
[18:37] like this into the corners.
[18:40] Look at that.
[18:40] Equal it out.
[18:42] Every last bit. And that, my friends, is
[18:44] it. So, that's going to go in the oven.
[18:46] Now, the oven is at 180° C,
[18:49] and I'm going to put it in the middle of
[18:50] the oven for 18 minutes exactly if you
[18:53] want it nice and oozy.
[18:57] And then, I'll show you what to do next.
[18:59] But I'll tell you one thing,
[19:01] it's going to make you happy.
[19:02] Yes, it will.
[19:10] Okay, so the 18 minutes are up.
[19:12] The room smells amazing. Come on, LOOK
[19:15] AT THAT.
[19:17] COME ON.
[19:18] THAT, MY FRIENDS, is beautiful. And if
[19:21] you give it a little shake, can you see
[19:22] the wobble on that?
[19:23] So, that is a good sign. So, you can see
[19:26] that it's crispy and spongy here and a
[19:29] bit softer and oozy here. Right, let's
[19:32] do this. So, as I take it out the tray,
[19:34] it's going to crack
[19:36] and smash up.
[19:38] Look at that.
[19:39] Absolutely gorgeous.
[19:41] And what you can do
[19:42] is just get a little bit more chocolate
[19:44] if you've got some around.
[19:46] Someone will definitely have a stash.
[19:48] And just grate some chocolate on the
[19:49] top.
[19:51] And that will just melt in the most
[19:52] beautiful way.
[19:53] Okay, so let's serve it up. Look, it's
[19:56] almost like a hot pudding now.
[19:58] I just take the spoon like that.
[20:01] Get under it.
[20:03] Gorgeous.
[20:05] You see how oozy that is?
[20:07] Beautiful.
[20:08] And then a little bit of yogurt.
[20:11] I think the fresh yogurt
[20:13] with the oozy chocolate is really nice.
[20:16] And then if there's a bit of that old
[20:18] chocolate again,
[20:20] we'll just have a little grate up.
[20:23] So there you go.
[20:25] Come and have a look at this.
[20:27] So look, it's firm there.
[20:28] Kind of almost chocolate ganache custard
[20:30] there.
[20:31] Ripple that with a little bit of the
[20:33] yogurt.
[20:34] Come on, Eileen.
[20:40] Oh, yeah. So what we're going to do
[20:41] today is a really simple, really
[20:44] delicious veggie quesadilla. This is
[20:46] basically like a Mexican cheese on
[20:48] toast. So this is also a brilliant way
[20:51] to get veggies in the kids. So today in
[20:55] the fridge, I mean, I'm going to be
[20:56] honest, I haven't got loads and loads in
[20:57] the fridge. You know, I've got like one
[20:59] chicken, bunch of veg, bit of fruit. Um
[21:02] I haven't got everything that I need to
[21:04] make this and that's good, right? So I
[21:05] haven't got spring onions or onions,
[21:07] I've got leeks. And a little tip, if you
[21:09] just take
[21:11] the sort of outer part of the leeks out
[21:13] and by the way, we'll waste nothing. The
[21:15] inner part, the white part of the leek
[21:18] is very delicate and very equivalent to
[21:22] a spring onion. We're never going to
[21:24] waste that. That will go into soups and
[21:25] stews and nice things like that. So
[21:27] that's the first part. We've got just
[21:29] standard red peppers. We'll just sort of
[21:31] split these in half and remove the
[21:34] seeds, of course. If you haven't got
[21:36] fresh peppers, jarred like antipasti
[21:38] peppers are really, really good as well.
[21:40] Um this is an opportunity for you to get
[21:42] all kinds of lovely things in here. So
[21:44] you could just dice up some tomatoes,
[21:46] squeeze out the pips. Um I'm going to
[21:48] grate in some carrot as well.
[21:50] Um you know, you can do things like
[21:52] grilled veggies that you chop up, um
[21:54] even broccoli and stuff like that. So
[21:56] with the leeks, um what I want to do is
[21:58] just finely slice those
[22:01] like that.
[22:05] So with the peppers, I quite like seeing
[22:07] like little dices of the peppers.
[22:11] Just slice them up
[22:13] into little lengths and then we'll slice
[22:14] the other way. So look, um you can also
[22:16] use a box grater just to grate the veg.
[22:19] This will be the half of our filling.
[22:22] Now the other part of our filling is
[22:23] cheese. Cheese is really important.
[22:25] That's kind of like the glue that makes
[22:28] everything stick together and makes that
[22:30] lovely ooziness. So I'm going to grate
[22:32] some cheddar in.
[22:34] So we'll have a little grate up.
[22:36] And it's really nice to blend your
[22:38] cheeses actually. Of course, in Mexico
[22:40] they wouldn't use cheddar, but cheddar,
[22:42] red Leicester, they really do melt
[22:44] beautifully and they taste delicious. A
[22:47] nice wedge of it.
[22:49] I think always like 50/50 looks pretty
[22:51] good right?
[22:52] What I tend to do
[22:54] is I'll rattle this up, I'll mix it up.
[22:56] So normally you put coriander in this if
[22:59] you were going to kind of stay on point.
[23:00] Mint is really, really good. So herbs in
[23:02] there, just parsley and and a little bit
[23:04] of mint. So that's nice. So what I love
[23:06] about this recipe
[23:08] is I haven't actually met anyone that
[23:10] doesn't like it. Everyone seems to like
[23:12] quesadillas. I think I must just chip
[23:14] in.
[23:15] The good thing about this is it's that
[23:17] same old boring hidden veg thing. So
[23:19] children will eat this because sometimes
[23:21] I have no clue what's in it.
[23:22] >> But I've just knocked up a couple of
[23:24] very simple salads out of the bag. Can
[23:25] you make me dressing, please? Yes. You
[23:27] know the drill, don't you? There's a
[23:28] there's a jar jar out there somewhere.
[23:30] Um I'm just adding a little bit more
[23:32] cheese just as I go cuz actually it's
[23:34] quite a lot a large proportion of veg
[23:35] here and that you have to have the right
[23:38] amount of cheese otherwise it just won't
[23:39] ooze and it won't stick.
[23:42] Stack looking good. Now I can whack on
[23:45] this gas and we'll start to cook cuz
[23:47] we're actually having this for lunch,
[23:48] aren't we, Jay? Yeah.
[23:51] Right then, you lovely folks. I'm on
[23:53] kind of medium medium high heat. So I'm
[23:55] going to put the quesadillas into a dry
[23:57] pan. Good nonstick pan you need for
[23:59] this. I don't want to add any more oil.
[24:02] I like it to be crisp and fresh and have
[24:04] all the kind of unctuous filling inside.
[24:06] You don't want the pan too hot because
[24:08] then what happens is the tortillas go
[24:09] brown and crisp and then the inside is
[24:12] just cold and raw. So you want the
[24:14] perfect kind of speed. So medium heat,
[24:17] golden brown both sides. That should be
[24:19] nice. So let's have a little look
[24:21] at this.
[24:23] Look at that.
[24:26] Really nice.
[24:28] They're nice and toasty. You can see
[24:29] what's happening on the inside. It's all
[24:31] starting to melt slowly, slowly. So it's
[24:33] still got a bit more time. Oh, it's
[24:34] going nice. Look at that in there, babe.
[24:36] So these are on about 3 minutes on each
[24:38] side. Let's have a little look inside.
[24:40] Yes!
[24:42] Turn that out.
[24:43] I can put the next one on
[24:46] like that.
[24:48] What's important is to let this cool
[24:49] down for at least a minute. Just let it
[24:51] cool down because it's molten lava in
[24:53] there. It's too runny, too hot, will
[24:54] burn your mouth. And then I'll cook
[24:56] another one and then basically there's
[24:58] like a kind of constant supply of
[25:00] delicious quesadillas coming out at
[25:02] their best. So I'll cut this into like
[25:04] quarters or eighths. So um I'm going to
[25:06] rack out these quesadillas.
[25:08] I think they look beautiful.
[25:10] Josie, are you happy with this, girl?
[25:12] Yeah, it's amazing. Really nice. We're
[25:13] going to serve this
[25:15] with the hummus,
[25:16] with the yogurt instead of the sour
[25:18] cream. But if you've got sour cream,
[25:20] it's brilliant. Um if you haven't got
[25:21] hummus, you can even make it with tinned
[25:23] chickpeas.
[25:24] Um or
[25:26] you could have a guacamole or you can
[25:27] make a tomato salsa. Um but it's a very,
[25:30] very
[25:31] flexible dish. Look how lovely and hot
[25:33] and steamy that is.
[25:35] Gorgeous.
[25:37] So there you go, beautiful quesadillas.
[25:39] Guys, you like it?
[25:41] Have a go.
[25:42] It's quite nice with food to go back to
[25:45] old friends. And this old friend, well,
[25:48] is a little bit of a dirty old friend,
[25:49] but I love him. We're going to make
[25:50] homemade pizza and I'm going to make it
[25:52] from just store cupboard ingredients.
[25:54] It's a easy recipe and you can knock it
[25:56] out in about 15 minutes. So it's super
[25:58] quick. So let's make a beautiful deep
[26:01] pan pizza from scratch that is so simple
[26:05] and so delicious, you're going to have a
[26:07] go at home, I can promise you. So, pan
[26:09] on, medium medium high heat. First of
[26:12] all, we're going to start with sausage.
[26:14] I got two lovely Cumberland sausages.
[26:16] Use whatever sausages you've got. Of
[26:17] course, the better the quality, the
[26:18] better the flavor. I'll go into the pan
[26:21] with just a little bit of olive oil or
[26:22] sunflower oil or whatever you've got and
[26:25] then I'll get the sausage, grasp it and
[26:27] then squeeze the meat from inside out.
[26:31] So you're basically going to get these
[26:32] beautiful little mini
[26:34] sort of meatballs.
[26:36] So I'm just going to have a little hand
[26:38] wash with some of these sausages. Right,
[26:41] we can break one up so you get like
[26:43] almost little mincemeaty bits. I want to
[26:45] leave a couple
[26:47] sort of in nice big chunks, but rough
[26:49] and ready. We like that. You can see it
[26:51] kind of getting some color on it.
[26:53] Now at this point in the story, what I
[26:55] can do is add some store cupboard herbs,
[26:58] you know, so like mixed herbs or some
[27:00] oregano, whatever you've got. Just put
[27:02] that in the fat and it will start
[27:03] sizzling away.
[27:05] So next up, two onions.
[27:08] So just half and peel your onions
[27:12] and finely slice.
[27:17] So in we go
[27:18] with the onions and they will start
[27:20] sucking up all that beautiful flavor
[27:22] already.
[27:23] Oh, it smells amazing already. Come on.
[27:26] When these onions start to soften,
[27:28] I want to add a little something else to
[27:30] it and that is some jalapeno. So I've
[27:33] got it in the jar
[27:34] and what I'm going to do is just pour
[27:36] some of that vinegar in
[27:38] to give it a nice little kind of sweet
[27:40] and sour vibe
[27:42] and a little spice.
[27:44] So that's going to add to the flavor and
[27:46] then we'll put jalapenos in there as
[27:48] well.
[27:49] So that's on a medium heat now
[27:51] and as that just continues to cook and
[27:54] get even better and better, let me show
[27:56] you how to make this beautiful pizza
[27:58] base. It is so, so simple. And this is
[28:01] big enough, another store cupboard
[28:03] ingredient, self-raising flour, 500 g,
[28:05] okay? So get yourself a bowl. If you've
[28:07] got a kilo bag, half of it, give or
[28:09] take.
[28:11] We're going to put in 250 ml
[28:14] of water
[28:16] or basically enough water until it comes
[28:18] together as a dough.
[28:20] Very simple and a good pinch of salt.
[28:23] Three ingredients. Just bring together
[28:25] that dough and you want to create a nice
[28:28] elastic
[28:29] dough.
[28:31] That looks pretty good. A little bit
[28:32] more.
[28:35] So can you see how Look at that. In
[28:37] literally 1 minute we've created quite a
[28:39] moist
[28:41] sort of elastic dough. Outrageously
[28:44] quick. So there you go. That is your
[28:45] dough and then in
[28:47] here
[28:49] is your topping. That goes on my board
[28:52] because I only want to wash one thing
[28:53] up. Yes, it's not just convenience and
[28:55] deliciousness, also I don't want to wash
[28:58] up much. So I'm going to take this dough
[29:01] carefully without touching the hot pan,
[29:03] of course, push this pizza
[29:06] in the pan out.
[29:08] Just like that. So you can see how
[29:09] springy this dough is.
[29:11] And actually, the heat is still on a
[29:13] medium heat, right? I'm cooking this
[29:14] dough now, okay? So this is part of the
[29:17] cheat. And then I'm going to come
[29:19] along
[29:20] and I'm going to put the topping back on
[29:22] top and push the topping all over the
[29:24] place, right to the edges.
[29:26] Now normally there'd be like mozzarella
[29:28] over the top. Well, if you haven't got
[29:30] that, what have we got? We've got
[29:31] cheddar. So we'll have cheddar, we'll
[29:32] take that. We want to be flexible now,
[29:34] right? So whatever you've got,
[29:36] you can get it in there. And I quite
[29:38] like kind of getting little
[29:40] bombs of it, small bits,
[29:42] chunks of it.
[29:44] You can get a grater if you want and put
[29:45] a little dusting over the top. It
[29:47] doesn't matter. This will be
[29:49] a beautiful thing.
[29:51] Few more bits of jalapeno just to kind
[29:52] of, you know, make a point. So, I'm
[29:54] going to turn the heat up to about
[29:56] medium high now and then I'll cook it
[29:57] for about 3 3 to 5 minutes until there's
[30:00] a little crust starting to form,
[30:03] which is about now.
[30:05] Let's put that in the oven at full whack
[30:07] for about 10 10 to 13 minutes until it's
[30:09] crisp, golden, and sizzling.
[30:14] So, this has had about 10 minutes.
[30:19] Come on.
[30:21] Look at that.
[30:22] Sizzling away.
[30:24] Such a great little cheat.
[30:26] Get your spatula in there. Take it off.
[30:29] Look at that.
[30:31] So good.
[30:33] Absolutely lovely.
[30:36] Ah yes.
[30:38] Brilliant.
[30:40] Crispy base,
[30:41] fluffy inside.
[30:45] Mhm.
[30:47] Still good. So, the recipe I'm going to
[30:48] show you now is a delicious cauliflower
[30:52] cheese mac and cheese. Absolutely
[30:54] scrumptious. And it's all about getting
[30:56] the good stuff in a classic comfort food
[30:59] dish. So, of course, cauliflower is the
[31:01] king. Got a little heart of celery and
[31:04] two leeks. I've got one random bit of
[31:06] fennel, but that's not, you know, you
[31:08] don't have to use it. Uh me and Jules
[31:10] just want to show you how we're kind of
[31:11] doing nice food and cooking with what
[31:14] we've got, what's available. Let's start
[31:16] off here. I've already taken the liberty
[31:19] to cook my pasta. So, the same pan I'm
[31:23] now going to put on a heat
[31:25] and I'll start adding
[31:27] these veggies here and I'll chop that up
[31:30] and we'll start adding to the pans. The
[31:31] butter will go in. I'm going to fry off
[31:34] these lovely veggies. And then the
[31:37] celery can go in and then the fennel.
[31:40] It is in the supermarket. If you do see
[31:43] it, have a try. It's delicious. So,
[31:45] we'll fry that off. Now, let's talk
[31:46] about the cauliflower.
[31:48] So, cut it in half and cut it into
[31:50] florets like this.
[31:52] Often that's what you see, which means
[31:55] that nearly 1/3
[31:57] of the actual cauliflower is over here
[31:59] going in the bin. I finally slice these
[32:01] leaves. Let this fry off for about 5
[32:04] minutes
[32:05] and soften up.
[32:07] And then what we want to do
[32:09] is
[32:10] add the flour that turns it into a
[32:12] thickened sauce. Just use regular plain
[32:15] flour.
[32:16] Um about 1 heaped tablespoon.
[32:19] We'll mix that in. That will start to
[32:20] suck up all the fat from the butter.
[32:22] And then we're going to slowly add milk.
[32:25] I have only got one full bottle of this
[32:27] left and half a bottle. I know for a
[32:30] fact I'd get a rollicking from Jules if
[32:32] I put a whole one of these in here now
[32:34] because
[32:35] we haven't got much. So,
[32:37] I'm going to put half milk half water.
[32:40] So, now I'm putting, you know, the rest
[32:41] that I need.
[32:43] Water. Okay, so let that boil now and
[32:45] simmer and cook it out for about 5
[32:47] minutes just to soften all the veggies.
[32:49] And then I'm going to season it up now.
[32:51] I'll adjust it later with some nice
[32:53] pepper, a little bit of salt, and then
[32:56] for flavor and color,
[32:58] a heaped teaspoon of English mustard.
[33:02] Stir in.
[33:03] So,
[33:04] let's just carry on now with
[33:07] the cauliflower here. Just get your
[33:08] cauliflower florets.
[33:10] Slice them up
[33:12] into beautiful
[33:14] little chunks.
[33:15] Uh now it's time to talk about the
[33:17] cheese. This is what we've got in our
[33:19] fridge right now. Um because I kind of
[33:21] grab and put things back, I've got odds
[33:23] and ends of parmesan. I've got a tiny
[33:25] little quarter of cheddar. I've got some
[33:28] halloumi,
[33:30] which I've only quarter used, and a
[33:31] chunk of feta. So, I'm just going to
[33:33] have a little grate up.
[33:36] So, the sauce is blipping away
[33:38] beautifully. We now turn it off
[33:41] and the cheese goes in.
[33:44] And
[33:45] I'll put most of it in apart from a
[33:47] little bit to go on top.
[33:50] So, the pasta goes in
[33:52] with
[33:53] the cauliflower here. Frankly, you can
[33:55] use whatever pasta you want. What I have
[33:57] to do now is um
[34:00] whizz this up. You can use a hand
[34:02] blender, a food processor, or a
[34:04] liquidizer. So,
[34:06] be back in a second.
[34:08] Liquidized it, lovely people. That's
[34:10] what it looks like.
[34:12] So, in with the sauce.
[34:13] So, look, mix up your lovely sauce. Now,
[34:16] you've probably been wondering what this
[34:17] is. This is
[34:19] starchy cooking water, okay?
[34:22] And this is from the pasta. If it's a
[34:24] bit wetter than you expect, then by the
[34:26] time it's baked,
[34:28] then it's going to absorb into that
[34:29] pasta and it'll be just blippy and saucy
[34:32] and gorgeous.
[34:33] I'll just put some cheese on top. What
[34:35] we could do
[34:36] is take a waste product that is one of
[34:39] the most wasted products in the whole of
[34:41] Britain and that's bread. And every time
[34:43] I've got away from stray,
[34:45] I just pop it
[34:47] in the window, let it go stale.
[34:49] Literally, once it's properly stale,
[34:51] that's what you get. Just get a tea
[34:54] towel. What you can do
[34:56] is give it a good bash.
[35:00] And we're going to create breadcrumbs.
[35:02] In here it's just straight breadcrumbs,
[35:04] but here I've got some herbs that I've
[35:06] got in little pots. Thyme here. Lovely.
[35:09] Oregano or marjoram. Uh and some
[35:11] rosemary. Um you could put in dried
[35:13] herbs, no trouble at all. I'm going to
[35:15] use some garlic. Beautiful.
[35:19] So, a little bit of oil goes in
[35:21] and that just kind of allows the natural
[35:23] flavors to come out of the herbs and it
[35:25] will make the breadcrumbs really golden.
[35:29] There you go. A beautiful
[35:32] traybake
[35:33] mac and cheese bigging up cauliflower
[35:35] and all those veggies. About an hour
[35:37] before lunch, I'll whack that in the
[35:39] oven at about 180° C and then I'll cook
[35:42] it for about 50 minutes until it's
[35:44] blipping and crispy and gorgeous.
[35:50] Yummy.
[35:54] Okay, she served up. Yes. Yeah. Go on,
[35:56] buds.
[35:58] Thank you. Woohoo! We're dressing kids
[36:01] to mom and dad ages. So, guys, what do
[36:03] you reckon?
[36:04] Cauliflower mac and cheese.
[36:07] Try it. I think you'll like it. So, the
[36:09] recipe I'm going to show you today is my
[36:11] take on a ratatouille. Now, ratatouille,
[36:14] weirdly, the classic French veg dish is
[36:16] one of the most searched dishes on the
[36:18] internet at the moment. Why? I think
[36:20] it's because you've got a load of veg
[36:21] you don't know what to do with. So, let
[36:23] me give you my version that I think is
[36:25] really flexible, really open to taking
[36:27] whatever you've got. I'm going to serve
[36:29] it on a puff pastry base, so it's kind
[36:31] of like a posh pizza and the kids love
[36:33] it. I love it. I think you're going to
[36:35] love it.
[36:36] Do you want this on your pizza? No,
[36:38] thank you. Put it back. Thank you very
[36:39] much. Love you. A classic French
[36:41] ratatouille would be courgettes, peppers
[36:43] of all colors, onions, uh aubergine. I
[36:46] haven't got aubergines. They've only got
[36:48] a yellow pepper here, but I have got
[36:49] asparagus, uh I've got courgette. I've
[36:51] got leeks instead of onions. Got a
[36:52] squash and a cauliflower. Mine's kind of
[36:55] like a grilled veg ratatouille. We make
[36:58] a base tomato sauce. Slice up about six
[37:01] cloves of garlic. Go in with some olive
[37:04] oil and I'm going to put the garlic in.
[37:06] I'm going to put in some basil leaves.
[37:07] Two tins of tomatoes. I'm just going to
[37:09] put a bit of water in these tins and in
[37:12] they go. So, Jules is breaking up the
[37:14] tomatoes. That is the basic tomato
[37:16] sauce. That will receive the veggies.
[37:18] Let's start with the courgette. You run
[37:20] your knife down so it's like quarters.
[37:22] Put it into a dry pan on a high heat. If
[37:25] you had a barbecue, use it. If you had a
[37:27] griddle pan, use it. I'm going to do
[37:29] exactly the same with the leeks and then
[37:32] I'll just cut it so it fits the pan.
[37:34] Now, this scalding, instead of it being
[37:36] kind of oily and sweet, it kind of
[37:38] scalds. It gives you a smokiness and it
[37:40] gives you a nuttiness. And that, when
[37:43] mixed with the tomato sauce, gives you
[37:44] the most incredible dish. You could even
[37:47] use, if you wanted to, frozen
[37:49] cauliflower and still char it up in here
[37:51] and still stew it up in there. So, it's
[37:53] all good. I'll just cut the peppers into
[37:55] quarters. The asparagus can go in whole
[37:57] with the cauliflower. Take off the
[37:59] little florets. I'm only going to use
[38:01] about a quarter of this. And then slice
[38:03] these into 1 cm slices.
[38:08] Just like that. When these are kind of
[38:10] all nicely charred, what I want you to
[38:12] do is remove these from the hot scalding
[38:15] pan. So, now these are out. I'll replace
[38:17] them with these veggies. So, it's like a
[38:19] little factory line. Now, down here, I'm
[38:21] going to slice it about a centimeter
[38:23] across and we'll simply stir it in and
[38:25] it's going to be delicious. So, just
[38:27] continue charring up the veg in the dry
[38:29] pan and as soon as it's nice and
[38:31] scalded, then just chunk it up and add
[38:33] it to the tomato sauce. So, as that
[38:35] simmers away nicely, that will cook for
[38:37] about 20 25 minutes. Here, I've got two
[38:40] shop-bought puff pastries. One is
[38:42] regular and one is gluten-free cuz I've
[38:43] got two kids that are gluten-free. Get
[38:45] them out of the pack, unroll them, and
[38:47] then get it on the tray and even keep it
[38:48] on the paper that it comes in. So, I'm
[38:50] going to get myself a regular eating
[38:52] knife and about an inch away from the
[38:54] edge, just very lightly score it. So, do
[38:57] that to the other one. Now, at this
[38:58] point, I can get some olive oil and just
[39:00] give it a nice little drizzle and just
[39:03] give it a little rub all over. Now, with
[39:05] these two bases, I'm going to whack them
[39:06] in the oven for about 15 to 20 minutes
[39:09] at 200° C until nice and lightly golden.
[39:13] Okay, so these two beauties are done. I
[39:15] nearly overcooked the gluten-free one
[39:17] cuz the kids were running around. What
[39:18] can I say? So, if you can have a little
[39:20] look here, you can see where I did the
[39:22] little line and I'm going to push it in.
[39:24] Okay? And the reason that is is cuz I'm
[39:26] going to fill it with our beautiful
[39:28] version of a ratatouille. So, now the
[39:31] veggies are nice and soft and tender and
[39:33] cooked. This will be amazing in so many
[39:35] different ways. Now, we do need to
[39:36] balance the flavor. And the way to do
[39:38] that is a little tablespoon of vinegar.
[39:41] So, red wine vinegar, white wine
[39:42] vinegar, whatever you've got to hand.
[39:44] Then a good couple of tablespoons of
[39:46] extra virgin olive oil. Tear some of
[39:48] these beautiful basil leaves and then
[39:50] just simply season it to taste. Then you
[39:53] could toss that in pasta. You could put
[39:55] it in lasagna. You could turn this into
[39:57] a soup simply by adding some stock. So,
[39:59] because I know River will be a pain in
[40:01] the backside, we're going to blend it
[40:02] up. So, I'll do one with and one without
[40:05] and just show you the flexibility of
[40:06] this dish.
[40:11] That's done.
[40:12] And then on the gluten-free one, I will
[40:14] put this sauce. So, look, there is
[40:16] gluten-free pizza with a pureed sauce.
[40:19] This is my puff pastry one. It's a
[40:20] brilliant way to use up veg. If you
[40:23] wanted to put a little smoky bacon in
[40:24] this, you could or some tuna, olives,
[40:27] capers, happy days. Right, just take the
[40:29] veggies to the edge.
[40:30] >> Feta.
[40:31] Be amazing. Of course, you could use a
[40:33] mozzarella, you could use a feta like
[40:34] Jules suggested. I'm going to use some
[40:36] British cheeses and these will melt
[40:39] beautifully. So, the last few little
[40:40] bits of basil. Nice. So, just in the
[40:43] oven 10 minutes just to melt that cheese
[40:46] and heat it ALL UP. DELICIOUS.
[40:48] LUNCHTIME!
[40:53] WOWZERS, LOOK AT THAT.
[41:02] THAT WAS A HIT WITH THE FAMILY, GUYS.
[41:03] YOU HAPPY? YEAH! OKAY, onwards and
[41:05] upwards. Enjoy.
[41:06] >> Things like rice, tinned tomatoes,
[41:08] beans, chickpeas, spices, herbs, all of
[41:11] that stuff, you can make great things.
[41:13] And one of my favorite things to do with
[41:15] all of that is a good chili. A really
[41:17] good chili where you can get loads of
[41:19] veggies in there. It's proper delicious.
[41:22] So, look, first job, the base of this
[41:24] chili. Get yourself a nice onion, peel
[41:27] it and roughly chop it. Now, if you
[41:29] haven't got an onion, maybe you got a
[41:30] leek, you could use spring onions.
[41:32] Again, we can swap these things out,
[41:34] guys. No problem. Let's be flexible. So,
[41:36] hot pan, the onions go in.
[41:40] Like that. Hot pan, I'm going to use two
[41:42] cloves of garlic.
[41:44] Just slice it up any old how. Doesn't
[41:46] really matter.
[41:49] Garlic goes in.
[41:51] It sounds exciting already. We're going
[41:53] to go chili. So, I'm just going to kind
[41:55] of
[41:56] roughly finely slice it. So, look, I'm
[41:59] probably going to use that much. If
[42:00] you've got any leftover chili, right,
[42:02] two things I can do, throw them in the
[42:04] freezer. They're really good. You can
[42:05] grate them over things or just put them
[42:07] in the salt like this and it kind of
[42:09] just stops it kind of going minging and
[42:11] moldy, right? And then you can use it
[42:12] the next day. So, chili goes in.
[42:16] Like that.
[42:18] Let's get some spice into your life.
[42:21] So, take a teaspoon and I want level
[42:23] teaspoons.
[42:25] Right, we want to go easy on the spice.
[42:27] So, cinnamon goes in.
[42:29] And then a level teaspoon
[42:31] of cayenne pepper
[42:34] or smoked paprika. Delicious.
[42:37] And then
[42:39] we've got the cumin.
[42:41] Get a wooden spoon and then just stir it
[42:43] up.
[42:44] Now, guys, if you want to get mega
[42:46] flavor out of veg, make it big and
[42:48] robust, then this part is really
[42:50] important. Have a look what's happening
[42:51] in that pan, right? We're bringing out
[42:54] the natural sugars
[42:56] in the onion. And it's not just onion
[42:58] that has natural sugars. Carrots have
[43:00] it, squash have it, peppers have it,
[43:01] too. So, even with the peppers here, get
[43:03] your thumb and just thumb it, right? And
[43:06] then that way is the best way to tear
[43:08] out these lovely chunks like this. So,
[43:11] we'll get rid of the seeds and we won't
[43:13] waste any of these little bits here.
[43:14] Don't want to waste anything.
[43:15] And we'll do the same with the yellow
[43:17] pepper.
[43:20] So,
[43:21] I want to roughly chop these up
[43:23] into like kind of 2 cm chunks.
[43:29] And this is just the beginning of the
[43:30] story. It's going to get better and
[43:32] better and better. And the most
[43:34] important thing for me with a chili is
[43:37] there's kind of an obsession
[43:39] by throwing in the wet stuff now, early,
[43:43] right? That's where the big problem is.
[43:45] Do not get those tinned tomatoes in
[43:47] there too early. What we want to do is
[43:49] what you can see there, right? We want
[43:51] to slowly fry. We want to caramelize the
[43:53] veg. That's going to earn you massive,
[43:56] massive flavor points. So, let's have a
[43:59] little toss up.
[44:00] Look at that, it smells amazing.
[44:03] We'll keep stirring it.
[44:05] And then I want to get some coriander
[44:07] stalks.
[44:09] So, any stalks of fresh herbs that
[44:11] you've got, it could be mint, basil or
[44:13] coriander. I'm using coriander today.
[44:16] Just finely slice those stalks out cuz
[44:18] often they end up in the bin, but
[44:19] they're full of flavor.
[44:21] So,
[44:22] if you haven't got fresh herbs, please
[44:24] don't worry. This recipe is flexible to
[44:27] what you've got in your pantry and your
[44:29] fridge, okay? So, stir in the coriander.
[44:32] And we're going to cook this for about
[44:34] 10-15 minutes on a medium-high heat to
[44:37] get really intense and delicious.
[44:42] Now, if you sweet potato, of course you
[44:44] could use a normal potato. Of course,
[44:46] you could use squash, okay? Again, swap
[44:48] outs are important. The sweet potato, I
[44:50] think is delicious. It counts as one of
[44:52] your five fruit and veg a day. We want
[44:54] to get the veggies in you guys to keep
[44:57] you healthy, to keep you optimal. So,
[44:59] sweet potatoes, yum. I'm just going to
[45:02] clank them up into like 1-in chunks.
[45:05] Then I've got the oven on at 200° C
[45:08] and I'm just going to kiss these with a
[45:10] touch of oil, a good pinch of salt and
[45:13] pepper and then
[45:15] a little bit of cinnamon,
[45:16] a little bit of cayenne pepper.
[45:19] And here's a little bit of cumin. Now,
[45:20] give these a little toss, right? And it
[45:22] will stick to it and as that roasts for
[45:25] about an hour, right, that is going to
[45:27] be delicious.
[45:31] So, it's had about 10-15 minutes. It's
[45:34] shrunk down. It smells incredible.
[45:37] Now, we can think about adding beans,
[45:40] tomatoes, stuff like that. So, as far as
[45:42] beans are concerned, these are
[45:44] brilliant. But whatever you can think of
[45:46] or got, use that. So, one tin, juice and
[45:49] all, will go in.
[45:51] That's your protein, incredibly
[45:53] important, you know, for your nutrition
[45:55] if you're not eating meat. Um we're
[45:57] going to put in some chickpeas as well.
[45:58] We'll go juice and all. Chickpeas are
[46:01] amazing. They suck up all the flavor.
[46:03] Then we're going to get the tomatoes in
[46:05] there. I like to use whole plum tomatoes
[46:07] if possible, but you can use the chopped
[46:09] or the passata. Please don't worry.
[46:12] So, two tins of plum tomatoes I will
[46:14] use.
[46:16] And then what I like to do is just rinse
[46:18] out the tin with just a little bit of
[46:19] water.
[46:23] And we're good to go. That chili is
[46:25] going to be fantastic. So,
[46:29] so give it a nice little stir up and
[46:31] then break up some of those tomatoes and
[46:33] they'll continue to disintegrate as you
[46:35] simmer away for about 20-25 minutes
[46:38] until it's delicious and umptious. It's
[46:40] going to be so, so good. I might give it
[46:42] a little kiss of seasoning now. And then
[46:44] importantly, what are we going to have
[46:46] it with? Flatbreads? Could be delicious,
[46:49] but rice is the thing for me. Just makes
[46:51] me feel good. So, I'm going to get a pan
[46:52] on
[46:54] and then I'm going to get a regular
[46:56] builder's mug and I'll fill that with
[46:59] basmati rice. So, another classic store
[47:01] cupboard ingredient.
[47:03] And what we do is we go two cups of
[47:06] water to one cup of rice. It works every
[47:09] single time
[47:11] and we call it the absorption method
[47:13] because the rice will just absorb that
[47:15] exact amount
[47:17] of liquid.
[47:19] And it will give you light, fluffy,
[47:21] fresh, nutty rice. So, a pinch of salt,
[47:25] lid on, get that thundering away. That
[47:27] will be ready in 12 minutes and you can
[47:28] just switch it off. This will tick away
[47:30] for another sort of 20-25 minutes. Time
[47:32] for a little clean down.
[47:38] So, here we go, guys.
[47:40] After 20 minutes, it's looking like
[47:42] this, thick and gorgeous looking. The
[47:44] rice is steamy and done. Can you see all
[47:47] the little holes that come through? So,
[47:48] that is going to be beautiful and
[47:49] fluffy. Let's plate them up, but not
[47:51] before we get the sweet potatoes out.
[47:54] So, these have had
[47:55] just under an hour.
[47:57] Oh, come on. Look at that. They've
[47:59] shrunk up. Look at the crispy skins as
[48:02] well.
[48:03] They're going to be amazing. So, I'm
[48:04] literally going to put those straight
[48:06] in.
[48:07] And what's nice is they all kind of
[48:09] almost rehydrate with the chili sauce.
[48:12] Just gorgeous.
[48:14] So, one of the great things about sweet
[48:15] potatoes, you know, like pumpkin and
[48:18] squash, is they'll keep a long time in
[48:20] your home. Get them in soups, stews, you
[48:23] know, make nice little oven chips, stuff
[48:24] like that. Absolutely delicious.
[48:28] So, we're good to go now, guys. Let's
[48:29] turn it off.
[48:30] Always an important time to
[48:33] taste your food.
[48:36] Mhm.
[48:38] Correct the seasoning
[48:40] if need be. Delicious. Now, if you want
[48:43] to kind of give it a little bit of a
[48:44] pick-me-up, you could use some herbs,
[48:46] for sure. Any soft herbs, just a little
[48:49] gesture of it, roughly chopped up would
[48:51] be lovely. A little swig of vinegar
[48:54] or lime juice or lemon juice really
[48:56] helps a dish like this, which is quite
[48:57] savory and a little bit spicy. So, I'll
[49:00] just put a little squeeze of lime in
[49:01] there, but literally use what you've got
[49:04] to hand. And then
[49:06] let's plate up. So, get your rice. Get a
[49:09] fork and give it a nice little fluff up.
[49:12] So, a nice wad on the plate. Look at
[49:15] that fluffy.
[49:17] Of course, you can go for brown rice as
[49:18] well, very, very nice. And then
[49:21] we want that chili.
[49:23] Big chunks of that sweet potato. So
[49:25] good.
[49:27] And you've got the beans, really nice.
[49:29] Massive plate of food, loads of
[49:31] goodness. And for me, the thing that I
[49:33] really want to have with it is a nice
[49:35] little splurge
[49:37] of yogurt. It could be sour cream, you
[49:40] know, whatever you've got available to
[49:41] you. And if you got a few bits of
[49:42] coriander, happy days. So, whether it's
[49:45] rice or tortilla wraps, or you know,
[49:47] swap one veg out for another, or slip a
[49:49] bit of meat in or not, it's a very, very
[49:51] generous, flexible recipe that I think
[49:54] you're going to love. Right, that's
[49:55] enough yapping.
[49:57] I love a good chili.
[50:02] What I love is the sweetness you get
[50:04] from the peppers, but then the hunks of
[50:06] sweet potato and the crispy skin and
[50:09] that little bit of fluffy rice.
[50:11] Mhm, so, so good. So, today is a very,
[50:15] very special day. It's little baby
[50:16] Petal's birthday. She's 11 years old. I
[50:19] haven't got everything that I would
[50:20] normally have to do a birthday cake, but
[50:22] the fundamentals are here. It's an
[50:24] amazing chocolate cake that is so
[50:26] simple, so reliable, so delicious. Now,
[50:28] let's just start the story. I've got
[50:30] some golden caster sugar here. I only
[50:32] had 130 g. I've literally run out of
[50:34] sugar, and then I made it up with 70 g
[50:37] of icing sugar. So, it doesn't matter if
[50:39] you go from white sugar, golden sugar,
[50:41] icing sugar, it's all good, guys. So,
[50:43] 200 g of that. Then, I've got 200 g of
[50:46] butter going straight in. In this pan,
[50:48] I've got an inch of water, and I'm
[50:49] bringing it to a simmer.
[50:51] Just put a bowl on top of that. Don't
[50:53] let it touch the water, and we're going
[50:54] to melt the butter, the sugar, and the
[50:56] chocolate. Normally, I would say I want
[50:58] 70% cocoa solids, but guys, 200 g of the
[51:01] best chocolate you can get your hands
[51:02] on. Although, I kind of got a feeling
[51:04] that there's a fair amount of chocolate
[51:06] in the cupboards around the country. So,
[51:08] let this melt for about 5 or so minutes.
[51:10] Give it a stir every now and again. It's
[51:12] going to be amazing. While that's doing
[51:13] its thing, I have a little heart-shaped
[51:16] mold. I want to show you how you make it
[51:18] so that the sponge does not stick to the
[51:20] tin. Now, you can get some greaseproof
[51:22] paper. I haven't got any. That little
[51:24] bit of leftover butter, just rub that
[51:26] generously around the edge. A tablespoon
[51:28] of flour into this, knock it around,
[51:31] and you see how it's sticking to the
[51:33] butter, and that will protect your cake.
[51:36] Give it a tap out. So, that is ready and
[51:39] raring to go. The next stage, we're
[51:41] going to add
[51:42] to this bowl the chocolate. Have a look
[51:45] at that. The butter, the chocolate, and
[51:46] the sugar has all melted. All of that
[51:48] chocolate goes in, every last bit. Use a
[51:50] spatula for this, guys. So, after a
[51:52] couple of minutes, this chocolate mix
[51:54] would have cooled down a nice little
[51:55] bit. We're going to add six eggs. Crack
[51:57] those in, and then we'll go from a
[51:58] spatula
[52:00] to
[52:01] a whisk. So, I'm going to stand up for
[52:03] this. It's now going to do two beautiful
[52:05] things, right? We're whisking that first
[52:07] egg, and then we'll crack in the second.
[52:10] Next one, whoa. Last but not least, egg
[52:13] number six. That's the basis for the
[52:16] most amazing chocolate cake. What we can
[52:18] do at this stage is flavor it. So, I'm
[52:20] going to add in two teaspoons of vanilla
[52:23] paste or extract, and then I'm thinking
[52:25] chocolate, chocolate orange. All you
[52:27] need, literally all you need, is two or
[52:30] three little gratings of orange. To give
[52:32] it the structure, I've got 200 g of
[52:35] self-raising
[52:37] gluten-free flour. If you don't need to
[52:39] be gluten-free, just use the regular
[52:41] self-raising flour. For now, Petal is
[52:43] gluten sensitive. I'll sift that in. I'm
[52:45] just going to now fold this flour into
[52:48] the mix.
[52:50] Chocolaty gorgeousness. And I'm going to
[52:52] pour this into our mold. We will bake
[52:54] that for about 50 minutes at 160° C,
[52:58] and then I'll show you what to do next.
[53:02] So, I now have a new cameraman, and
[53:06] that's little Buddy. Come right here,
[53:08] Buds.
[53:09] Mom's going to do some jobs. River's
[53:11] running around.
[53:12] So, it could go into chaos now, but the
[53:14] buttercream part of this recipe is very,
[53:16] very simple. So, bro, back to your
[53:17] posts. So, I have melted, in the same
[53:20] fashion, over a little water bath, 200 g
[53:22] of chocolate again. Just get right. Be
[53:24] really curious, Buddy. I've just used
[53:26] any chocolate I can get my hands on. You
[53:27] can stay at the end if you want.
[53:29] Can I have
[53:30] Can I have a little bit of lick? Yeah,
[53:32] you can have a lick in a second. 200 g
[53:35] of icing sugar.
[53:38] Then, we're going to go in with our
[53:40] chocolate here.
[53:40] >> Daddy, can I have a lick of chocolate?
[53:43] >> Are you going to be a good boy?
[53:45] Be a good boy, aren't you? I'm going to
[53:46] go in with 200 g of butter. I was going
[53:49] to Yeah, Buddy's Buddy's so jealous
[53:51] right now.
[53:53] No, that's all I've got. That's all I've
[53:54] got.
[53:55] You can have the bowl. There you go.
[53:56] That's your bowl. You can have that
[53:57] later. So, I need actually a spatula,
[54:01] but that's got spit all over it.
[54:03] Can I have a spatula? River Where should
[54:06] I sit? is like chaos.
[54:08] So, now what we're going to do is just
[54:11] mix all together. I want chocolate. No,
[54:14] there's a camera, darling. There's a
[54:16] camera. I got chocolate for me. A little
[54:19] pinch of salt. Okay, so guys, that is
[54:21] the buttercream. Yes. Guys,
[54:25] come on.
[54:27] Let it cool down. Once it's got to room
[54:29] temperature, in about an hour's time,
[54:31] I'll show you how to fill it and dress
[54:32] it. So, this is all very exciting. The
[54:34] cake is now cooled down. And sometimes,
[54:36] it kind of soufflés in the oven, and
[54:38] then it sags. You can see it's done that
[54:40] now. Please do not worry about that at
[54:42] all, okay? You can do one of two things.
[54:44] Go with it and just fill that gap, no
[54:46] problem at all. I'm going to do that.
[54:47] Or, you can just trim it off. So, we're
[54:49] going to put that on our platter. Here
[54:50] we have our lovely buttercream. Look at
[54:53] that. And almost butter it, it'll be
[54:55] amazing. Look, put some raspberries in
[54:57] there. Cover up a thousand sins. Do you
[54:58] think it looks like a heart, Buddy? Oh,
[55:00] yeah, it looks like a heart. Let's try
[55:01] and get birthday right. Put that
[55:03] chocolate up to your side. Get a flat
[55:04] knife and just drag it towards you.
[55:08] All the little folds. So, Jules, we're
[55:10] done. That's so
[55:13] That's amazing. Yes, you can go mad. So,
[55:15] there you go. Lovely birthday cake.
[55:18] Breathe.
[55:21] What do you reckon, Pets?
[55:24] It's really good. You like it?
[55:26] Recipe that I want to share with you now
[55:28] is a beautiful version of a fish pie.
[55:30] It's thrifty, and it's delicious, and I
[55:33] call it sweet pea fish pie. It's so
[55:35] good. It's heroing most of the
[55:37] ingredients from over there, the
[55:39] freezer. Things like vegetables are
[55:41] amazing in the freezer. I'm using
[55:43] spinach and peas, and then fish. You can
[55:46] have it sitting there in the freezer
[55:48] waiting for you to cook something
[55:49] delicious with it, and there's many
[55:50] methods of cooking, especially when it's
[55:52] in a nice sauce, or it's kind of baked,
[55:55] where frozen fish really can be
[55:57] fantastic. And as long as you get
[55:58] something nice and sustainable, you're
[56:00] laughing. So, I have 300 g of salmon and
[56:04] 300 g of white fish. And if you look in
[56:07] the freezer aisles, you'll see some
[56:09] really good frozen fish. So, in a pan we
[56:12] go, and I'll cover that with 500 ml
[56:16] of milk. And I'll just simmer it to
[56:19] poach it until it flakes. So, about 10
[56:21] minutes. So, this recipe's great at kind
[56:23] of swapping in different fish and making
[56:26] do and stretching fish a long way. Now,
[56:28] what I want to do is show you how I make
[56:31] the most delicious mashed potato
[56:32] topping. I've got a kilo of potatoes
[56:35] that are peeled, just cut into chunks,
[56:37] boiling away for about 15 minutes. And
[56:39] then we're going to use the second
[56:40] freezer ingredient, and that's 400 g of
[56:43] frozen peas, okay? So, just put them in
[56:45] there for a minute. Happy days. These
[56:47] can go back in the freezer. That's the
[56:49] great thing about the freezer, isn't it?
[56:50] Just use what you need, straight back in
[56:52] there. I'll drain it straight away.
[56:54] So, over we go to the sink.
[57:01] So, in this pan here, we're going to
[57:03] make the most amazing cheesy sauce, full
[57:06] of the good stuff. I've got two onions,
[57:09] finely chopped, and two carrots, finely
[57:11] chopped. Just in a little bit of olive
[57:13] oil, and I've let those slowly fry for
[57:15] like 10 minutes, just to soften.
[57:17] So, what I want to do now is to thicken
[57:19] the sauce. 60 g of flour goes into that
[57:23] pan, and then mustard, another store
[57:26] cupboard ingredient. I like a good
[57:28] teaspoon. It's not hot, you just get a
[57:29] nice flavor from it.
[57:31] Stir it in. And then the liquid that we
[57:34] need is going to come from there, the
[57:35] poaching liquid. So, I'll just take a
[57:37] little spoon,
[57:39] nick a little bit of that milk,
[57:42] just steal a little bit of that liquid
[57:43] like that,
[57:45] and mix it around.
[57:47] So, the fish has already flavored the
[57:48] milk,
[57:49] which is all going to add to the flavor
[57:51] of the whole dish.
[57:53] As it absorbs the milk, then we get the
[57:55] spoon and take a bit more.
[57:58] And it makes the most delicious sauce.
[58:01] You can see it thickening up, and it
[58:04] smells amazing already. The color from
[58:05] the mustard is very, very good. And that
[58:07] last little bit
[58:09] of milk,
[58:10] like that. You can see here, if I show
[58:13] you the fish, can you see how lovely
[58:16] this salmon will just poach. Look,
[58:19] it's just falling apart. Really nice.
[58:21] Gorgeous. I absolutely love good quality
[58:24] frozen fish. It's handy. Can you see how
[58:26] lovely this sauce looks? It's really,
[58:29] really good. So,
[58:32] the third frozen ingredient is frozen
[58:34] spinach. 100 g go in. And again, frozen
[58:38] spinach is so brilliant to have in the
[58:40] freezer. It's particularly good for
[58:42] soups, in the stews for last kind of
[58:44] half an hour, really nice. Amazing in
[58:46] curries. Amazing in curries. And if you
[58:49] think about it, the amount of spinach in
[58:50] this bag would be like a pillowcase
[58:52] worth, right? Cuz it's all been
[58:54] blanched, and it's been squashed into
[58:56] these little kind of pellets. And if you
[58:57] just put it straight in a hot sauce like
[58:59] this, it starts to melt, and then you
[59:01] get spinach flavored sauce, which is
[59:03] going to be absolutely gorgeous.
[59:05] So, look, the nice thing about this
[59:07] recipe is you can use whatever fish you
[59:09] can get your hands on,
[59:10] fresh or frozen, but I just think frozen
[59:12] fish is brilliant if you use it in the
[59:15] right way. And in a dish like this, it's
[59:17] the perfect way. Now, a little optional
[59:20] extra to give it real delicious flavor,
[59:23] cheese. So, a nice little grating of
[59:26] cheddar cheese I think is really, really
[59:28] good. But literally, use what you've got
[59:31] to hand.
[59:32] You can use it almost like a seasoning.
[59:35] So,
[59:36] sort of 40-50 g. Look at that.
[59:40] So, next up, lemon juice. Just half a
[59:43] lemon
[59:44] going in there.
[59:45] I think it's delicious. So, if you
[59:47] haven't got lemon, that's fine. But,
[59:49] just a little squeeze of lemon like that
[59:50] just lifts just lifts the whole story. I
[59:53] love it. So, the sauce is now done.
[59:56] I'll have a little taste.
[60:02] Mhm.
[60:03] Delicious. So good. A little salt and a
[60:06] nice little hit of pepper. But, good to
[60:08] check your seasoning. You can see here
[60:10] with the fish, we can just break it up
[60:12] into chunks
[60:13] like that.
[60:14] And we can just get that in.
[60:17] And of course, if you had different
[60:18] fish, that's fine.
[60:21] You can duck and dive. And I think these
[60:23] times, that's what it's about, right?
[60:25] Being flexible, being agile in your
[60:27] recipes.
[60:28] And, you know, you want to kind of be
[60:30] able to do good cooking no matter what.
[60:32] So look.
[60:34] That looks incredible. Let's do the
[60:36] topping cuz I think this is one of the
[60:37] best bits. And actually, as far as my
[60:39] kids are concerned, right? It's all
[60:42] about the potatoes and the peas.
[60:45] So, let's get a masher.
[60:49] Let's get a nice knob of butter.
[60:56] Pinch of salt and pepper.
[60:58] And then have a good old mash up.
[61:00] Just keep rattling away.
[61:03] And then we'll put it on top.
[61:05] I mean, for me, for all the parents up
[61:07] and down the country, always trying to
[61:09] get more veggies into their kids,
[61:12] you know, this is a good way. But, it's
[61:14] also blooming good for the adults, too.
[61:16] So, what I tend to do is just take
[61:20] a little bit of our topping and lay it
[61:21] on the top like this.
[61:23] I don't throw it all on top cuz you
[61:25] don't want to displace all the lovely
[61:26] sauce. So, sort of evenly distribute
[61:31] the potato here. So, look, here we go.
[61:35] That color
[61:36] is just brilliant.
[61:40] And once you've done that, just use the
[61:42] spoon
[61:44] just to sort of move it around.
[61:46] It's sort of go up the edges.
[61:50] Look at that.
[61:53] So, you can make it rough and ready. You
[61:54] can fork it up. You can do nice little
[61:56] turns.
[61:58] Because as this cooks, it's going to go
[62:00] golden and blippy and bubbling and that
[62:03] lovely sauce is going to find its way
[62:05] out. It's going to be extraordinary. And
[62:07] I can prove it to you cuz I did one
[62:09] earlier, right? Check this out. Come on.
[62:15] LOOK.
[62:16] LOOK AT THAT.
[62:18] CRISPY ON THE TOP. All the juices kind
[62:20] of bake in their way out. Let's get this
[62:22] down.
[62:23] Let's have a little portion up.
[62:25] Come on. Get in there.
[62:32] Look at that.
[62:34] Beautiful chunks of fish.
[62:38] Absolutely delicious. Really simple,
[62:40] good, honest grub. You know, stuff that
[62:43] makes you really happy. Come on, let's
[62:45] have a little try.
[62:49] So good.
[62:51] Mhm.
[62:55] You would never know that was frozen
[62:57] fish. It's so good. It's a clever,
[62:59] delicious, thrifty dish.
[63:02] In the freezer, the peas, spinach, and
[63:04] the fish, you know, give it an hour or
[63:06] so and you can have this. Joy. This is a
[63:09] great dish. We're going to do a
[63:10] beautiful mushroom cannelloni with a
[63:12] gorgeous, oozy, cheesy sauce. If you've
[63:15] got someone in your house that
[63:17] completely disagrees with any kind of
[63:19] meat-free day, this recipe's probably
[63:21] quite a good one to get them on because
[63:23] if this is made right, they probably
[63:25] wouldn't even notice the difference,
[63:26] right? Cuz this has the depth of flavor
[63:29] that you'd get from a lovely cannelloni.
[63:31] The residual moisture in these greens
[63:34] will just steam and wilt. This will take
[63:36] like 30-40 seconds. That can then go in
[63:39] the bottom
[63:40] of our tray. Just a little kiss of salt.
[63:44] Right. That's the beginning of the
[63:45] story. Let's get on to business. So, in
[63:47] this pan, I want to cook down leeks,
[63:50] which I love, and onions.
[63:55] Olive oil will go straight in
[63:58] with the onions.
[64:01] And then as I prep each vegetable, just
[64:03] add it to the story.
[64:05] So, a little bit of pepper. And I've got
[64:07] some garlic. Just
[64:09] finely slice it up. Right. Let's get on
[64:11] to leeks.
[64:13] Just slice up
[64:15] the white part
[64:17] straight in there.
[64:18] With the greener stuff, I tend to chop
[64:20] this up finer anyway just to help it
[64:21] cook.
[64:27] And then we're going to add the
[64:28] mushrooms. Right, big boy.
[64:30] We're making cannelloni. Give it a
[64:32] little seasoning with salt and pepper.
[64:34] If you want to make this extraordinary,
[64:36] just 15 minutes
[64:38] of stirring and frying
[64:40] will be amazing. Yeah. Go and find your
[64:42] mad brother.
[64:44] Okay. Stuffing's done.
[64:46] So, chop that up.
[64:48] And then it just feels so homemade.
[64:51] And you get more texture. If you lay it
[64:52] out flat, let that cool down.
[64:55] Let me make a really simple white sauce.
[64:58] In the same pan that we made the
[64:59] mushrooms, go in with three tablespoons
[65:02] of olive oil, three
[65:04] tablespoons also of plain flour. You
[65:07] don't have to make it with butter.
[65:09] Classically, yes. But, in real life, no.
[65:11] Olive oil's fine. Looks a bit like
[65:13] breadcrumbs.
[65:14] But, this is a thickening agent. In
[65:16] there, we're going to add
[65:17] some milk.
[65:19] I'm just going to add it slowly slowly.
[65:21] That's quite a rushed version. That's
[65:24] what I always do at home. You know, I've
[65:26] got a family here to feed. There's stuff
[65:28] going on.
[65:29] So, look. As the white sauce does its
[65:31] magic, let's fill these cannellonis.
[65:34] So, literally all I do
[65:36] is stab around like that and then turn
[65:38] it around. Do the other half.
[65:40] It's as simple as that.
[65:42] And that is your beautiful
[65:43] mushroom-stuffed cannelloni.
[65:47] Okay, so look. There we go.
[65:49] A tray full of beautiful cannelloni.
[65:52] Off the heat now cuz I'm very happy with
[65:54] that consistency. And put a nice big
[65:56] handful of grated cheese in there. I'm
[65:58] using cheddar. Nice big handful
[66:00] goes in.
[66:02] So, let's get that
[66:03] over the top here. Look how oozy it is.
[66:06] Yeah. You can see the chunks of leftover
[66:08] mushroom in there. Last but not least,
[66:11] just a few little slices
[66:13] kind of in and around. And then just a
[66:15] little drizzle of oil. So, this will go
[66:17] in the oven at 180° C
[66:19] for about 40 to 45 minutes until golden,
[66:22] blipping, and delicious.
[66:24] I can hear it sizzling.
[66:26] So, it's had about 40 minutes.
[66:29] The wood oven's just a little bit
[66:31] hotter. Look at that. Come on.
[66:34] This kind of cooking is all about
[66:36] family. Look at the crispy bits. Yes.
[66:39] And then of course, we added that lovely
[66:42] stack of greens.
[66:44] It's got to be one of the best meat-free
[66:46] meals ever, whether you're vegetarian or
[66:48] not.
[66:49] Right.
[66:50] Let's get amongst it.
[66:55] So good.
[66:57] Oh yeah.
[66:59] Kids! Coming. Lunch! I'm going to cook
[67:02] for my family the most brilliant but
[67:04] completely bonkers roast chicken dish.
[67:07] We're going to marinate it with a kimchi
[67:09] marinade. We're going to glaze it with a
[67:11] kimchi glaze. And then I'm going to use
[67:13] this kimchi also to dress like a whole
[67:15] load of vegetables to make the most
[67:16] beautiful rainbow slaw ever. So, let's
[67:19] do it. Chicken, you can go aside for a
[67:21] minute. First up, the kimchi. I'm going
[67:23] to put it into a liquidizer. 300 g and
[67:26] I'm going to add some water. 100 mils
[67:29] goes in like that.
[67:30] I'm going to take some ginger. A nice
[67:32] big fat thumb-size piece of ginger goes
[67:34] in here with the water. And I'm just
[67:36] going to give it a little bit
[67:38] of a hit of olive oil and a swig of
[67:40] vinegar. Red or white wine vinegar.
[67:42] And we're going to whiz that up.
[67:47] Full of flavor. So, I'm going to use
[67:49] this in three ways.
[67:52] So, 1/3 in this roasting tray as a
[67:54] marinade, right? And then over here,
[67:57] I'm going to create a glaze. Just take
[68:00] two or three tablespoons of really nice
[68:03] honey.
[68:04] One two.
[68:06] The honey turns this
[68:08] into a shiny, sticky, tacky glaze. And
[68:11] then this last third, that will become
[68:14] the most incredible dressing for a
[68:16] beautiful rainbow slaw. So, let's do it.
[68:19] Chicken into the marinade. This is the
[68:21] time to earn your flavor. Get it in all
[68:23] the cracks and crannies, in between the
[68:25] little wings, around the legs,
[68:27] in the cavity. So, let me just wash my
[68:30] hands. Okay.
[68:32] Just put a little swig of water in. So,
[68:33] the chicken goes in the oven, 180° C,
[68:36] which is 350° F,
[68:38] for an hour and 20 minutes. Halfway
[68:39] through, I'll take it out. I'll baste
[68:41] all the beautiful juices on top. I might
[68:43] add a little bit more water. And that's
[68:44] going to be the most beautiful,
[68:45] succulent, crispy-skinned chicken ever.
[68:59] So, the chicken's had about an hour of
[69:01] roasting. I've given it a nice little
[69:02] baste. I want to show you the next part
[69:04] of the story. First up,
[69:07] I'm going to toast some sesame seeds.
[69:09] So, just put that on a high heat and
[69:11] just kind of toss it around like this.
[69:12] It doesn't take very long.
[69:15] Look at that.
[69:17] So, in this same pan,
[69:20] I'm going to do rice. Get your reliable
[69:22] builder's mug and fill it up with
[69:25] basmati rice. This is perfect for four
[69:28] to six people. And then, two mugs of
[69:31] water.
[69:34] Tiny little pinch of salt.
[69:37] Lid on top, medium-high heat, about 12
[69:39] minutes works every single time. Let's
[69:41] get this chicken and let's get to
[69:44] business.
[69:46] Just have a look at this lovely chicken.
[69:50] Wow.
[69:51] Come on. So, I'm going to go with the
[69:54] lovely glaze
[69:55] here, and I'm just going to
[69:58] embellish. Now
[70:00] is the fun bit. You take your everyday
[70:02] chicken
[70:03] and you give it a proper makeover. I
[70:05] love this bit cuz essentially I'm pebble
[70:07] dashing
[70:09] this lovely glazed chicken with sesame
[70:11] seeds. What I want to do is take that
[70:13] last third of our kimchi sauce. And I'm
[70:16] going to take a pack of tofu. I'll whiz
[70:18] it up, and that will become the most
[70:20] incredible dressing for a beautiful,
[70:22] crunchy, rainbow veg slaw. It's going to
[70:25] be amazing. The slaw, the rice, the
[70:27] chicken.
[70:28] Come on.
[70:32] So, the tofu gives it an amazing,
[70:35] gorgeous, silky texture. Now, what I'm
[70:38] going to do is just add pre-prepped veg.
[70:41] So, now, just get your hands in
[70:43] and dress it up. So, let's plate it up.
[70:46] Fork up that rice. Fantastic. Steamy,
[70:49] light
[70:50] rice.
[70:52] Look at that. That is a roast chicken
[70:54] dinner like you've never seen before.
[70:57] It's just unbelievable.
[71:00] That kimchi has been a flavor gift that
[71:02] has kept on going. Come on, let's get in
[71:04] there.
[71:07] Ah, so good.
[71:09] I've come up with a recipe that you
[71:10] could do any day of the week. This is my
[71:12] kind of version of a butter chicken. All
[71:14] of this happens in a pan, so it's a
[71:16] super convenient recipe. Let's get that
[71:18] on a high heat, and then I'm going to
[71:19] add 700 g of fresh tomatoes whole.
[71:23] Essentially, what I want to do is scald,
[71:25] char, and blacken the skins of these
[71:27] tomatoes. Already, look at that. Can you
[71:29] see how we're blackening those tomatoes?
[71:31] That's going to give a char, a
[71:32] smokiness. So, just take these tomatoes
[71:34] off the vine. Now, at the same time as
[71:37] we blacken these, we're going to do the
[71:38] chilies. Split the chilies in half, and
[71:40] with the tip of the knife, take out the
[71:42] seeds. That's the hottest bit. So, in
[71:44] these go. Now, as these tomatoes get
[71:46] black all over, what you'll notice is
[71:49] naturally the skins are starting to peel
[71:51] off.
[71:52] Let's get the last of the chilies on
[71:54] there. Now, let them cool down. If you
[71:56] want, you can cover them just to let
[71:57] them steam a little bit. Right, the
[71:58] marinade. Really, really simple. In a
[72:01] bowl or a nice platter, I'm going to add
[72:04] 2 tbsp of the garam masala. Then, I'm
[72:06] going to take eight cloves of garlic and
[72:08] just use a grater.
[72:11] Look at that. Then, I want a nice big
[72:14] couple of thumb-sized pieces of ginger.
[72:16] Just take a little spoon to scrape the
[72:18] skin off the ginger. Then, I'll use the
[72:20] same fine grater to grate the ginger.
[72:22] Okay. So, into this, we will season it
[72:25] with salt and pepper, 2 tbsp of lovely
[72:28] yogurt. Now, when it comes to the
[72:30] chicken breast, it's almost twice the
[72:31] thickness here at this fat end than this
[72:33] part here at the thin end. So, what I'll
[72:35] do is ignore this thin end, and about
[72:37] here, start to score it. About 1/2 a cm
[72:40] to a cm now thick. This will allow that
[72:43] lovely marinade to penetrate quicker.
[72:48] There's no polite way to marinate. Get
[72:50] that into all the little slits and the
[72:51] cuts. I'm going to let that marinate for
[72:53] about 10 minutes and have a clean down.
[72:57] Right, let's get cooking the chicken.
[72:58] I'm going to get this nice and hot. I'll
[73:00] add a little bit of oil to a pan, and
[73:02] then let's put the chicken straight into
[73:03] that hot oil.
[73:05] And I want to get it dark and golden.
[73:08] So, while that's frying away, let's peel
[73:10] these tomatoes. Just take the skins off
[73:12] and the little stalk. The chilies I'll
[73:14] keep to one side.
[73:15] Hey! Poppy, do you want to turn the
[73:17] chicken for me, darling?
[73:20] So, when it comes to cooking the
[73:21] chicken, we're only going to do it for
[73:22] like 8 to 10 minutes. Well done, mate.
[73:24] So, look, we've peeled through all of
[73:26] these little tomatoes, and then you can
[73:28] gather all of these little skins at the
[73:29] end. Put them in your hand, and in
[73:31] there, that is pure flavor. You go and
[73:34] wash your hands, big boy.
[73:35] Oh! Chicken's looking amazing. Gnarly on
[73:38] both sides and just cooked through
[73:40] perfectly. Right, let's get that on a
[73:41] board.
[73:42] Now, let's make the sauce. It's really,
[73:44] really simple. So, use all those pan
[73:46] juices there. Let's get the tomatoes and
[73:50] all the juices
[73:52] into the pan. And now, in with 2 tbsp of
[73:55] cashew butter.
[73:56] That'll cook down pretty quickly and go
[73:58] ruby red. So, I've got 500 mils, give or
[74:00] take, of boiling water. So, just enough
[74:04] to really help this simmer down and turn
[74:06] into a lovely thick sauce. Just get a
[74:08] fork and just squash all those tomatoes.
[74:11] And let that boil vigorously for a
[74:13] couple of minutes. I am going to put
[74:14] some chili in. The question is, how
[74:16] much? I think what I'm going to do is
[74:19] just go in with 1 and 1/2. If you want
[74:21] to take the edge off the spice, put like
[74:23] 2 tsp of mango chutney. Now, what we can
[74:26] do is get that chicken in there, and we
[74:27] want the chicken to be really juicy,
[74:28] right? And I want quite big chunks. I
[74:30] don't want like little wavy bits. And
[74:32] then, I'm going to put this in the sauce
[74:34] and let that chicken simmer. What I'm
[74:36] going to do now is just spoon 3 tbsp of
[74:39] yogurt through the sauce. Just a little
[74:41] bit of coriander on the top, and that,
[74:43] my friends,
[74:44] is going to be a beautiful curry. So,
[74:46] look, I've got some rice here. I've put
[74:48] some chickpeas in. And then, just get it
[74:50] in there.
[74:52] Look at that. Big chunks of meat.
[74:54] Just get amongst it.
[74:57] So, so good. That's good to go.
[74:59] Let's feed the family. So, I'm about to
[75:01] make for my family a prawn toast toasty.
[75:05] Yes. It's basically a mashup between a
[75:08] toasty that we all love in my house and
[75:10] those beautiful prawn toasts that you
[75:12] get in a Chinese restaurant, right?
[75:13] We've got some lovely uncooked prawns.
[75:16] I've got an egg, ginger, spring onions,
[75:18] some chili dipping sauce, bit of soy
[75:19] sauce.
[75:20] And let's do this. I've got a loaf of
[75:22] bread. Get a serrated knife and slice it
[75:25] about a centimeter thick. So, I want
[75:27] four slices. Now, the first job is to
[75:29] create the filling. So, the filling is
[75:31] super simple. Take yourself two spring
[75:33] onions. Just trim the ends off, and then
[75:36] just finely slice it. Then, we're going
[75:37] to go in with some ginger. So, just like
[75:39] a little 2-cm piece, just peel off the
[75:42] outside like that. I keep these
[75:43] trimmings, by the way. Just dry them,
[75:45] and they're wicked for making lovely
[75:48] cups of tea, or you can put them in
[75:50] broths to make lovely noodle broths and
[75:52] stuff.
[75:53] Slice it up. You can grate it if you
[75:54] want. And just run your knife through it
[75:56] so it's nice and fine. Then, in with the
[75:59] prawns. What I look for is just nice,
[76:01] sustainable prawns. Just pull four nice
[76:04] prawns aside. What we're going to do
[76:06] with this is just slice it all up and
[76:08] then bring it in to the ginger and the
[76:10] spring onions and chop it all together.
[76:13] And then,
[76:14] I'm going to crack one egg and put the
[76:17] egg whites into this bowl, and then the
[76:19] yolk will go in the middle here. Just
[76:22] make the whole thing bind together. The
[76:24] only thing I want to do now is just
[76:25] lightly season it with some soy sauce.
[76:28] Just a splash. Super simple.
[76:32] Just a little bit of coriander in here
[76:34] will be lovely.
[76:35] And again, just chop it through.
[76:37] So, look, next bit could not be easier.
[76:39] Take the bread, and we're going to fill
[76:41] it.
[76:42] So, take half of that mix.
[76:44] Put it on to the bread.
[76:45] In we go with the stuffing. Really load
[76:47] it up. Look at that.
[76:50] Be nice and generous. Okay, so that's
[76:51] good to go. Then, place
[76:53] this part on top. So, get a fork
[76:56] and just beat up your egg whites
[76:58] so they're nice and loose. And then, get
[77:02] your bread.
[77:03] Pop it one side on the egg whites, two
[77:06] sides on the egg whites. And then, get
[77:09] your sesame seeds.
[77:11] And we're going to cover it so it all
[77:13] sticks to it. One side, press it down.
[77:17] Other side.
[77:19] The sesame seeds stick
[77:21] to the bread. And when we toast that,
[77:23] it'll go golden, crispy, and delicious.
[77:25] Time to get the pan on. I want to cook
[77:27] this on a medium heat. I'm going to use
[77:28] a large
[77:30] nonstick pan, and then I want to kind of
[77:32] push it up a little bit. So, I'm going
[77:34] to take a little knife.
[77:35] Take that little prawn and simply cut it
[77:37] in half. And what I want to do is push
[77:40] this
[77:41] in
[77:42] to the actual bread so the bread and the
[77:44] prawn become one. Oh, yes. On top like
[77:47] this.
[77:48] Little bit of oil on top.
[77:50] Look at that. And then, straight in to
[77:53] our pan just like that. Super simple.
[77:55] You can hear it frying already. About 3
[77:57] minutes on each side until golden,
[77:59] crisp, and delicious. Okay. Let me wash
[78:02] my hands.
[78:07] And now, let's check this beautiful
[78:09] prawn toasty. Get under there. Have a
[78:11] flick. Hey! Look how crispy that is.
[78:15] So, look, that side has had 3 minutes.
[78:17] I'm just going to go on the prawn side
[78:19] just for 1 more minute
[78:21] to get it really perfectly golden.
[78:23] And then, I'll serve it. Come on, kids.
[78:25] I've got prawns. Let's get amongst it.
[78:30] Oh, god, I love it. The ginger, spring
[78:32] onions, prawn. What a combo.
[78:35] But it's the crunch of the sesame seeds
[78:38] and the sweetness of the chili sauce.
[78:40] And it's just everything you love about
[78:42] a prawn toasty. Poppy, you're going to
[78:43] go nuts for this. Like, for real. So,
[78:45] the idea is you take your little
[78:48] sandwich.
[78:48] >> Yeah.
[78:50] And yeah, and dip it aggressively in
[78:52] that chili sauce. Okay.
[78:53] That's really nice.
[78:55] Amazing.
[78:57] Do you want me to teach you how to make
[78:58] it? Yeah. So, this is kind of like a
[79:00] veggie curry. But the way that I cook it
[79:02] and put it together, it turns out like a
[79:04] beautiful rice cake. It's full of color,
[79:07] full of flavor. So, when I first came up
[79:09] with this recipe, it was all about the
[79:11] cauliflower. And it's really nice to
[79:13] single out one vegetable and hero it.
[79:15] But you know what, at the same time, I
[79:17] really want to celebrate lots of
[79:18] different ways to express this dish. So,
[79:21] we can do courgettes, we can use some
[79:24] frozen peas. Here, I've got a 28 cm
[79:27] nonstick pan
[79:29] on a medium medium high heat. We're
[79:30] going to go in with two onions, white or
[79:32] red.
[79:33] So, take the skin off,
[79:35] half them,
[79:36] and then just roughly chop them into
[79:38] about 1 cm chunks. If you haven't got
[79:41] onions, you can use leeks, you could use
[79:42] spring onions. Little bit of oil goes
[79:44] in.
[79:46] And then,
[79:47] the onions go in like that. Look at
[79:48] that.
[79:50] So, we'll just fry these off for like 5
[79:52] minutes until nice and softened.
[79:55] So, let's get to the veg. Courgettes,
[79:56] for instance, we're just going to half
[79:58] that,
[79:59] then cut that half
[80:01] in half,
[80:02] and then again, little 1 cm chunks. Then
[80:05] we've got the cauliflower. Trim off the
[80:07] lovely cauliflower flowers, about 1 and
[80:10] 1/2 cm from the flower itself. But then
[80:13] the stalk here, often this will go in
[80:15] the bin, but we don't want to do that at
[80:17] all. We don't want to waste it. Also,
[80:18] it's really delicious and super
[80:19] nutritious. Slice it up. So, look, these
[80:21] onions are getting nice and soft.
[80:24] Now, in with the tikka paste. This
[80:25] stuff's amazing. We've got layer upon
[80:27] layer of different spices. The smell
[80:29] already is incredible. Then I go in with
[80:31] my veg.
[80:32] Just stir it around, jiggle it, and as
[80:35] we get heat through to those veggies, it
[80:36] will start to shrink down. The flavors
[80:38] will really start to come out. So, look,
[80:40] after a couple of minutes, let's go in
[80:42] with our frozen peas, just a handful,
[80:44] and then we go in with one regular mug
[80:46] of basmati rice. Then to guarantee you
[80:50] beautiful fluffy rice that works every
[80:52] time, I'm going to go in with two
[80:55] mugs of water.
[80:57] So, mix that up.
[80:59] And then, I want a little bit of spice,
[81:00] right? As in heat spice. So, I've got
[81:02] like three chilies here. Prick them with
[81:04] the tip of a knife, and then that will
[81:06] give a really really subtle chili flavor
[81:08] to this. And one last thing, which I
[81:11] think is a brilliant curveball,
[81:13] poppadom. And when I was in Delhi last
[81:14] year, I saw so many variations of
[81:16] poppadoms. I'm going to take six here,
[81:18] right? And you just smash them up, and
[81:20] it will suck up that moisture, a little
[81:22] bit like we use lasagna. So, just mix up
[81:25] those poppadoms, pat it all down, and
[81:27] then turn that down to like medium, lid
[81:29] on top, and cook that for about 10
[81:31] minutes.
[81:35] So, this beautiful curry dish has had
[81:39] about 10 minutes. And now, if you listen
[81:41] to it,
[81:43] you can hear it catching and crackling.
[81:45] Just push the veg and rice down. On a
[81:47] low heat, just let that fry up for about
[81:49] 10 minutes, and it's going to give it a
[81:51] lovely crispy bottom. And then what I
[81:53] want to do is kind of dress it up. On
[81:55] the same trip, when I learned about how
[81:58] to use those dry poppadoms in such an
[81:59] interesting way, I also saw them take
[82:02] pomegranates and take mango chutney and
[82:05] put the two together. And the result was
[82:08] like the best hack ever. Simply mix it
[82:11] up, so so good.
[82:14] So, this is at 10 minutes now. I'm
[82:15] pretty excited it's going to be nice and
[82:17] crispy. So, get yourself a plate or a
[82:19] platter, put it above the pan like that.
[82:25] Yes.
[82:27] Look at that. So, what I love to do is
[82:29] get that yogurt and just kind of give a
[82:30] few splurges. We'll go in with those
[82:32] bits of mango chutney and pomegranate,
[82:34] and then just lots of lovely herbs. Get
[82:37] in there through the crust. Look at
[82:39] this. Yes.
[82:41] Ho ho.
[82:45] Mhm.
[82:46] Wowzers. So, this one is for all you
[82:48] avocado lovers out there. If this
[82:50] avocado happens to be quite high in fat,
[82:54] then could I use that as a fat source in
[82:56] cooking? And if that's the case, could I
[82:58] use it like butter or olive oil? Could I
[83:00] make pastry? I had a little play, and I
[83:03] started really liking the results. I'm
[83:05] going to make avocado pastry, and we're
[83:07] going to turn that into the most amazing
[83:09] quiche with eggs and beautiful sweet
[83:12] peas and cheddar cheese and basil. So,
[83:14] get yourself two lovely ripe avocados.
[83:16] Just rotate the avocado around the
[83:18] stone, and join up the cuts. Give it a
[83:21] little tap, and then just twist it apart
[83:23] like that. It will come out. So, just
[83:25] squeeze it out of the skin. Now, we need
[83:27] double the flour, 400 g of self-raising
[83:31] flour, a nice pinch of salt for
[83:33] seasoning, and then just like flour and
[83:35] butter in regular pastry, rub together
[83:38] the avocado and the flour. As this comes
[83:41] together as a normal pastry would, I'm
[83:44] just going to take a little water
[83:46] and bring it together. Four tablespoons
[83:48] go in. Just knead and push together the
[83:51] dough. Hug it all together.
[83:53] Clean the bowl, and there you have your
[83:56] dough. Like a regular pastry, let it
[83:58] relax. Put that in a nice clean cloth,
[84:00] and let it rest for half an hour, and
[84:02] I'm going to pick some salad.
[84:10] This lovely pastry has been resting.
[84:12] Just roll it out, try and be even, and
[84:15] then turn the actual pastry, not
[84:17] yourself. Keep rolling away from you,
[84:20] about half a centimeter thick.
[84:22] And you want it to be bigger than the
[84:24] tray that you're going to cook it in.
[84:26] Roll this up. It's quite easy to manage.
[84:29] Then we'll take it over here, and we'll
[84:31] unwind it like that. The weight of this
[84:33] overhang will keep that pastry in shape.
[84:36] Put a little hole here and there to let
[84:38] the steam out, and that goes in the oven
[84:41] for 10 minutes at 200° C.
[84:45] And that's the perfect amount of time
[84:46] for me to make the filling.
[84:48] We're going to go even more green,
[84:50] frozen peas. I love them. 300 g is all
[84:53] you need.
[84:55] And that goes in frozen
[84:57] to a liquidizer.
[84:59] We want to flavor these peas.
[85:02] I like a bit of basil, so like half a
[85:03] bunch of soft basil leaves. Season with
[85:06] a little salt and pepper,
[85:08] and about 90 g of the nicest cheddar
[85:11] cheese you can get your hands on.
[85:14] Then six large free-range eggs.
[85:21] And then simply whiz it up.
[85:25] Look at the color.
[85:29] Beautiful. So, look, that is the filling
[85:32] done, ready and raring to go. Let's just
[85:34] have a little check on our pastry.
[85:37] I'm actually very happy with that.
[85:40] Pour this filling straight in to this
[85:43] tray.
[85:44] Put that in the oven for about 10 to 15
[85:46] minutes. Just check on it. When that egg
[85:48] is set, we're good to go. I've got some
[85:51] sort of everyday leaves here. I've got a
[85:54] nice crunchy apple, and I always think
[85:56] that kind of brings this salad to life.
[85:59] And then cut it into little matchsticks.
[86:01] Then when it comes to the dressing,
[86:02] three parts olive oil to one part acid.
[86:05] I'll just use lemon today. Squeeze it
[86:08] through my hands to catch any pips. Get
[86:10] the apple in there. Dressing goes in,
[86:13] and then these lovely salad leaves.
[86:14] Right, this is pretty much done. It
[86:17] looks amazing. Look at the color. I'm
[86:19] going to put the salad on top, and then
[86:21] I'll go back to that cheddar and use a
[86:23] speed peeler. Let's get in there. Cut
[86:25] through here, down the little sides like
[86:27] that, then grab a slice.
[86:31] I love it. I mean, you can actually
[86:32] taste the avocado in the pastry. Let's
[86:34] take this now
[86:35] to my lot.
[86:39] Mom, let me see. Do you want to try
[86:40] some? Mom, can I have a try some of
[86:43] that? So, this is one of my family's new
[86:45] favorite dishes. It's the ultimate
[86:47] sausage casserole. We've got the most
[86:49] amazing potato dumplings that are crispy
[86:51] on the top, really gorgeous and gooey on
[86:53] the bottom. We've got loads of veg in
[86:55] there, a beautiful gravy, crispy
[86:57] sausages. So, let's do it. I've boiled
[86:59] 800 g of nice Maris Piper potatoes. I've
[87:02] got six big lovely Cumberland sausages
[87:05] here.
[87:07] In that same pan that we boiled the
[87:08] potatoes,
[87:10] just whack in a little bit
[87:12] of
[87:13] olive oil.
[87:15] Get that on a medium heat. Take your
[87:16] sausages,
[87:17] and then gently fry these for about 10
[87:21] minutes, give or take, until they're
[87:22] nice and golden. The next thing we're
[87:24] going to do is gravy. I'm going to be
[87:26] using carrots here. Split that down the
[87:28] middle, and then into quarters. Just cut
[87:30] it into like inch or 2 cm chunks.
[87:33] Now, on the leek here, I'm going to just
[87:36] split them down the middle
[87:37] like that.
[87:39] Just roughly chop them.
[87:41] So, look, we've got some nice color on
[87:43] these sausages now. Put them on a little
[87:45] bowl or plate. The sausages will flavor
[87:47] the fats in the pan, and that's going to
[87:49] make the veggies really really
[87:50] delicious. Fry this off for about 10 15
[87:53] minutes. They will shrink down. It will
[87:55] be gorgeous. In the meantime, let me
[87:57] show you how to make these dumplings.
[87:59] Smash the potato.
[88:00] Season it with salt and pepper, you
[88:02] know, fairly standard. But then, if we
[88:03] get some nice whole grain mustard,
[88:06] I'll take about a heaped teaspoon, and
[88:08] the mustard seeds I think really make
[88:09] this. It's like a little surprise. So,
[88:11] look, once you've mixed all that
[88:12] together, roughly chop it in half with
[88:15] your hand, in half again, and just kind
[88:17] of put it in your hand like a cricket
[88:19] ball. It's as easy as that. Four lovely
[88:21] potato dumplings ready and raring to go.
[88:24] So, we're now caramelizing. You can see
[88:26] it on the leeks and the carrots. So,
[88:27] we'll go in with one heaped teaspoon of
[88:29] whole grain mustard. Then we're going to
[88:31] go in, wait for it, with a good old
[88:33] friend of mine, brown sauce. About three
[88:36] tablespoons.
[88:37] It smells incredible already. Then, tins
[88:40] of mixed beans. Get that in there, juice
[88:43] and all. And then last but not least,
[88:45] we're going to go tinned tomatoes,
[88:47] right? So, one whole tin goes in. Just
[88:49] kind of squeeze the plum tomatoes in
[88:51] there to break them up. And then what
[88:53] you want to do is fill this up with
[88:54] water to give you that little bit of
[88:55] extra moisture. We're going to bring
[88:57] that to the boil and simmer that for
[88:59] like 10 10 15 minutes until it looks
[89:01] scrumptious right?
[89:03] Now, with our beautiful everyday
[89:05] Cumberland sausage, score little half
[89:08] centimeter slices. So, by scoring it
[89:10] like this, it looks cool. It creates
[89:12] more surface area, which is more crispy
[89:14] bits, more crispy bits, more flavor.
[89:15] Yes. And then on the underside, this
[89:18] also sucks up more flavor from this
[89:20] gorgeous sauce. Score both sides, take
[89:23] the sausage, and just sink it in this
[89:25] sauce.
[89:26] Then we go in with the lovely potato
[89:28] dumplings straight in there. Look at
[89:30] that. Absolutely beautiful. Just brush
[89:32] it with some oil to get it really really
[89:34] golden. Now, instead of using a brush,
[89:36] just use some herbs. Bit of thyme, bit
[89:37] of rosemary, pour in some oil,
[89:40] and brush it,
[89:42] and that will not only make it go golden
[89:44] and gorgeous, it will absolutely flavor
[89:46] it.
[89:48] Take some of those thyme leaves and just
[89:50] put them in and around the pan.
[89:52] Now, I'll put it under the grill for
[89:54] about 10-15 minutes on high until golden
[89:56] and delicious.
[90:00] You hungry? Yeah.
[90:03] Look at
[90:05] this.
[90:05] >> Woah! How do you make the mountain
[90:07] thing? They are potato dumplings. So,
[90:09] let's just plate some up.
[90:11] You got your sausage in there.
[90:14] You got your veg in there.
[90:16] Absolutely beautiful.
[90:18] So, little bit of greens in there.
[90:20] Here we go.
[90:23] So, let's have a little try of this.
[90:25] Okay. I'm going to go for it.
[90:27] Go on, mate.
[90:30] Mhm.
[90:31] It's really nice. So, what do you
[90:33] reckon, bud? Are you happy with that,
[90:34] mate? Yeah.
[90:35] When you're juggling work and family,
[90:37] you need a dish that's super simple to
[90:39] rustle up. I want to make a curry, a
[90:41] really beautiful fragrant curry, but I
[90:44] want to do it in such a way that it's
[90:46] surprising and exciting. And you know
[90:49] what? It's just a handful of
[90:50] ingredients, right? I've got ginger,
[90:51] garlic, chili. There's always an onion
[90:53] or that family in the house, and then
[90:56] yogurt, rice, standard stuff. In the
[90:58] freezer, I always have sustainable
[90:59] prawns. These I've just put in a bowl of
[91:01] water for 5 minutes, defrosted them.
[91:03] They're fantastic. So, I'm going to do
[91:05] an amazing rice cake, right? It's going
[91:07] to blow your mind. So, one builder's mug
[91:09] of basmati rice into a pan,
[91:13] and then two of the same mug of water,
[91:16] right up to the top.
[91:18] So, in we go. Get that on full whack.
[91:21] Super easy. Season it with a little
[91:23] pinch of salt.
[91:24] So, bring this to the boil, cook it for
[91:25] about 10 or 12 minutes until the water's
[91:27] cooked away, and when it has cooked
[91:29] away, turn it down to low for 5 minutes,
[91:32] then it will go crispy and golden. Super
[91:34] simple. Let's get on to the curry. Take
[91:36] four cloves of garlic
[91:38] and finely slice it.
[91:41] And we're on to the curry pan. Put some
[91:43] olive oil in there, and then go in with
[91:45] these wonderful fragrant ingredients bit
[91:48] by bit. So, garlic in. So, about one one
[91:51] and a half chilies. Always check how hot
[91:52] they are, cuz they can catch you out
[91:54] every now and again.
[91:56] Nice thumb-size piece of ginger. Just
[91:58] get a little spoon
[92:00] and scrape the skin off.
[92:03] And then just finely slice the ginger,
[92:05] just nice little chunks like that.
[92:07] So, that goes into the pan. Look at the
[92:09] colors. Give that a little toss.
[92:12] And then spring onions. Just cut one
[92:13] bunch
[92:14] into like 2 cm chunks. Sprinkle that in,
[92:17] right? Then we're going to go in with a
[92:19] good friend, right? Mango chutney. You
[92:21] want a couple of nice tablespoons going
[92:23] in there.
[92:24] So, if you look at the rice, the water's
[92:26] now gone. You've got the little holes
[92:28] here.
[92:29] And now we turn it down low. 5 minutes,
[92:32] don't rush it, and you'll go from
[92:34] standard rice
[92:35] to rice cake. So, I'm just going to
[92:37] steal half of this into here, and then
[92:39] about 150 mils of water,
[92:42] and this will make the most incredible
[92:44] sauce.
[92:45] So,
[92:47] let me go and whiz this up.
[92:51] Now, this is the time when we can go in
[92:53] with our prawns. I left just one or two
[92:55] prawns whole
[92:57] with their heads on. The rest I just
[92:59] peeled the shell. A nice couple of
[93:00] handfuls in there.
[93:02] Look at that. I'm going to wash my
[93:04] hands. So, the sauce goes in now.
[93:08] Couple of minutes and that's good. So,
[93:10] just take your rice and then just flip
[93:12] it
[93:13] like that. Can you see how crispy that
[93:15] is on the top? Right, the sauce. Turn
[93:18] the heat off here now, and then about
[93:20] 150 g of yogurt like that. Just give it
[93:23] a little shake
[93:25] and just pour.
[93:29] Gorgeous.
[93:30] Easy prawn curry
[93:32] with a lovely rice cake.
[93:34] Get in there and just break it open. And
[93:36] if you look in this, you know, you've
[93:37] still kind of got
[93:39] the fluffiness and the steam stuff
[93:41] inside. See how lovely and steamy that
[93:42] is? Go in for the prawn.
[93:45] Look at the colors, guys. The colors are
[93:46] bonkers. It's just blooming brilliant.
[93:48] Come on, more sauce, more sauce.
[93:51] Let's just do a little bit of poppadom
[93:52] action.
[93:56] Little bit of salad on the side
[93:58] for a bit of crunch.
[94:00] That
[94:01] is a beautiful plate
[94:03] of prawn curry.
[94:04] Rice cake galore.
[94:06] Come on, let's do this.
[94:11] Mhm.
[94:13] Gentle, fragrant, loads of flavors.
[94:18] Prawns lovely.
[94:20] It's joyful.
[94:22] Really really joyful. I'm happy.
[94:24] So happy. Right.
[94:26] I'm going to go and serve this to the
[94:27] family. Think they're going to love it.
[94:29] This is like a little bit of sunshine in
[94:31] your life. I'm going to show you how to
[94:33] make the most delicious pepper, prawn,
[94:35] and chorizo bake with beautiful rice
[94:37] around it. It is so scrumptious. So, in
[94:40] my freezer, I nearly always have prawns
[94:42] of some kind. Put them in a little cold
[94:44] water for like 15 minutes, they defrost.
[94:46] Happy days. So, I've preheated an oven
[94:48] to 220, right? If I cut halfway through
[94:51] this pepper, just run your knife around
[94:54] here, take the seeds out of your
[94:56] peppers, and then cut this into four.
[94:58] So one two three four.
[95:00] The first part of the story is very very
[95:02] simple. Open the oven and go straight
[95:05] onto the bars, right? We just want to
[95:07] give it a really good roasting
[95:09] really quickly. So, little bit of olive
[95:11] oil in a pan, and let's start the story
[95:13] with chorizo, about 50 g. And in this
[95:16] chorizo is the key to a lot of the
[95:18] flavor. So, it's not just sausage, it's
[95:20] got garlic, it's got herbs, it's got
[95:22] beautiful, you know, pimento in there,
[95:24] sweet cayenne, and get that into your
[95:27] olive oil. So, I've got four cloves of
[95:29] garlic, which I want to finely slice,
[95:31] and I'm going to get that into the
[95:33] chorizo.
[95:35] So, let the sausage and garlic fry away.
[95:37] I want to get about half a bunch
[95:39] of parsley. Finely slice those stalks,
[95:42] and they're going to go in with the
[95:43] chorizo and the garlic. So, as this gets
[95:45] gorgeous and crispy, I'm going to get
[95:47] myself a bowl, and I'm going to remove
[95:50] this chorizo and garlic now,
[95:53] importantly leaving behind that amazing
[95:57] flavored oil. So, get yourself a mug.
[96:00] We're going to put in basmati rice.
[96:02] One mug of rice is perfect for four
[96:04] people into that oil.
[96:07] Mix it up. Let the fat go around that
[96:10] gorgeous rice. For the perfect rice, you
[96:12] want two mugs of boiling water.
[96:15] One.
[96:16] Two.
[96:17] So, let's go back to the oven now and
[96:19] get those peppers. The natural sugars
[96:21] in these peppers have been accessed, and
[96:23] that's going to make a massive
[96:24] difference in this bake. So, take your
[96:26] little ring
[96:27] and just nestle it into your rice. So,
[96:30] turn that off now, and this will go in
[96:32] the oven with a lid on top or tin foil
[96:34] for 15 minutes, right? To let it all
[96:36] plump up and get gorgeous. I'm going to
[96:39] now show you how to do the prawns, about
[96:41] 300 g on the chorizo and the garlic.
[96:44] My family love prawns. And then finally
[96:47] grate the zest of half a lemon, and then
[96:51] I'll put the juice
[96:52] of half a lemon into this, right?
[96:55] So, just give that a stir up. Lemon,
[96:57] garlic, chorizo. Look at the colors.
[96:59] Come on. So, let that marinate while the
[97:01] rice cooks, and then I'll show you what
[97:03] to do next because it's going to be
[97:04] amazing.
[97:10] Okay.
[97:12] Look at that. Steamy, gorgeous, and
[97:14] colorful.
[97:15] Then take those amazing prawns
[97:17] and just kind of like sprinkle it over
[97:19] the top like that.
[97:20] Just push it into the rice,
[97:22] and we'll pop that back in the oven now
[97:24] for 5 minutes so we cook the prawns all
[97:27] the way through.
[97:37] 5 minutes is up,
[97:39] and here we have it, my friends. A
[97:41] beautiful chorizo prawn
[97:45] and pepper bake. And then just take some
[97:46] of that lovely chopped parsley, sprinkle
[97:49] it on top. Let's go for it. Come on.
[97:52] Get yourself a nice chunk of the pepper.
[97:55] So good. Nice little wedge
[97:58] of fresh yogurt. That with a nice little
[98:00] lemon.
[98:02] Bit of parsley on top.
[98:03] Throw in a little bit of salad on the
[98:05] side.
[98:06] Right, let's have a little try.
[98:11] Hallelujah.
[98:13] The smell will draw in my teenagers, and
[98:15] they will devour
[98:17] all of this in no time at all. They love
[98:19] prawns, garlic, chorizo, rice. Come on.
[98:22] Rocky road. Naughty. Very very nice.
[98:36] I'm about to attempt to make a delicious
[98:39] rocky road, the easiest dessert, snack,
[98:42] whatever you want to call it. So, what I
[98:44] have here is 500 g of incredible
[98:48] chocolate. And look at that, just
[98:50] melted. Oh, hi, darling. Can I Can I
[98:52] have the swirly thing now? The swirly
[98:54] will come up.
[98:55] So, what we have here is a big bowl,
[98:58] 500 g of chocolate. Now, this is 70%
[99:01] cocoa solids. It could be milk
[99:02] chocolate, it could be white chocolate.
[99:04] You can have fun with it, right? So,
[99:06] just give that a little mix, River.
[99:08] Shiny. So, what we're going to do is
[99:10] equal quantities of melted chocolate and
[99:12] stuff. When can I have that? Well, what
[99:15] is it What is it that you want? I want
[99:17] that this way. The swirly thing. Okay.
[99:20] Can I have half of it? No.
[99:23] Just let You can have this.
[99:27] I get that and you get that. Yeah. Okay.
[99:31] So, to 500 g of melted chocolate
[99:34] we're going to add 500 g of stuff. I
[99:36] think the stuff is cool if it's not just
[99:38] sweet stuff. Otherwise, it's sweet on
[99:39] sweet on sweet and you never have the
[99:41] contrast, right? So, yes, we've got
[99:43] marshmallows here that you can put in
[99:44] and they're cool. Popcorn, unsalted
[99:46] obviously, go in. You can go through
[99:48] your cupboards, any odds and ends,
[99:50] things like your digestive biscuits we
[99:52] can put in.
[99:53] As indulgent as a rocky road is,
[99:56] you know, it's never going to be
[99:57] healthy, but you can make it full of the
[99:58] good stuff. Dried fruits, nuts, seeds. I
[100:02] personally love things like dried
[100:04] pineapple. Mix it. Can you mix it? Yeah,
[100:07] go mix it.
[100:08] You like the dried apricots, buds? Yeah.
[100:10] Just tear some apricots in there like
[100:12] that.
[100:13] You like that? Yeah.
[100:15] So, you can go super kiddie, you can go
[100:17] a bit more grown-up if you want to spike
[100:18] it with a little dry chili. It's quite
[100:20] nice with the chocolate, it works. Go
[100:21] and crush that in. Don't eat it for
[100:23] yourself, crush it in. Can I try a
[100:24] piece? I want to show Mom. Okay, well,
[100:26] don't show Mom cuz I'll get in trouble.
[100:28] I want to see Mom.
[100:30] You want to see Mom? Okay. See you.
[100:35] So, get yourself a little tray,
[100:37] some greaseproof paper,
[100:39] and then Buddy's going to pour it in
[100:40] here.
[100:41] Ha! It's a bit heavy.
[100:43] We're going to pat this down
[100:45] like tarmac-ing.
[100:48] Doesn't it look a bit like like tarmac?
[100:50] It does it look a bit.
[100:52] Right. Once we've done that,
[100:54] I quite like just to put a little
[100:56] sprinkling of sesame seed
[100:58] on there like that. Put this in the
[100:59] fridge for about an hour, hour and a
[101:01] half until it goes nice and firm, and
[101:03] then we can cut it up and enjoy it.
[101:15] So, here we have our lovely rocky road.
[101:20] And look at that.
[101:22] I love it. Look at that. Oh, here we go.
[101:28] He's back.
[101:29] Perfect timing, young man.
[101:31] Cuz this is the rocky road
[101:34] of dreams.
[101:36] Look at this. Beautiful big old pile.
[101:39] Dad, can you pour some white chocolate
[101:41] on it?
[101:42] >> Yeah. You mean just get on with it, is
[101:43] what you're saying. Yeah. Okay, fair
[101:45] enough.
[101:46] Get on with it.
[101:48] Dad, can I have one now? I haven't tried
[101:50] it. So, there you go.
[101:52] I want to pop one. A lovely
[101:55] rocky road.
[101:58] Tell me like if you like it or not. Do
[102:00] you not enjoy it? I do enjoy it. I just
[102:03] want to show show Show Mom. Okay. What
[102:06] about you, buds?
[102:09] And you know what? If you do make a nice
[102:10] little batch,
[102:12] it's really lovely to whack in a little
[102:13] tin and give it away as a present.
[102:16] Rocky road, naughty, very very nice.
[102:21] Right. Who should we give these to? Me.
[102:43] When days are busy and you've got loads
[102:45] going on, it's easy to find yourself
[102:47] cooking up the same old dinners. But
[102:49] I've got an exciting little dish that
[102:51] you can knock out for your friends when
[102:53] you've not seen them in a while to show
[102:54] them just how much you love them. My
[102:56] mate Gennaro's here and a lot of his
[102:59] life he's spent cooking for me. Now I'm
[103:01] going to cook for him. We're going to do
[103:02] a beautiful pasta dish. This meal is
[103:05] done and dusted in the time it takes to
[103:06] cook some linguine or some spaghetti.
[103:09] So, we're doing a prawn linguine, right?
[103:10] That's where we're starting. So, we're
[103:11] going to do prawns, we're going to do
[103:13] pancetta, so surf and turf. We're going
[103:15] to do a sauce with mascarpone. And, wait
[103:19] for it, red wine. A kiss of garlic and a
[103:22] little bit of pasta.
[103:24] It's going to be so good that you will
[103:26] love to make it. It's one of those
[103:29] pastas that I think everyone has got to
[103:31] master cuz it's one of those things that
[103:32] just kind of hits the spot and it feels
[103:34] a bit posh. So, Gennaro, if you can just
[103:36] finely slice that into little
[103:38] matchsticks. Into little matchsticks.
[103:40] So, four slices of pancetta. So, here
[103:42] I've got two cloves of garlic that I've
[103:44] just finely sliced.
[103:45] What we'll do now, because this is a
[103:47] really really quick meal. Gennaro, if
[103:49] you can just grab like two portions of
[103:51] pasta. So, that is our timer, right?
[103:54] It's like 10 11 minutes to cook the
[103:56] lovely linguine. Of course, you could
[103:57] use any pasta you've got. I quite like
[104:00] with linguine like a ribbon pasta like a
[104:02] noodle style pasta. Look at the way he
[104:04] puts it into that water.
[104:05] Beautiful. Nice bit of salt.
[104:08] So, pasta's cooking.
[104:10] Yeah. I'll turn the pan on now, put that
[104:13] pancetta in the pan.
[104:14] I'll just kiss it with a little olive
[104:16] oil.
[104:19] How it goes. You don't need very much.
[104:21] Four thin slices are plenty.
[104:24] So, look, you can see the heat coming up
[104:25] in the pan, the fat's starting to render
[104:27] from that beautiful smoked pancetta. It
[104:29] already smells amazing. This is a
[104:31] perfect time to prep the prawns. Now,
[104:34] prawns we love. Everyone's buying prawns
[104:36] most of the time, frozen, fresh, cooked,
[104:39] uncooked, shell on. So, I just want to
[104:41] show you a little preparation. About 160
[104:43] g. You don't need loads of prawns for
[104:44] this.
[104:45] So, what I do, first of all, is just get
[104:48] the head, twist it. Most of the sweet
[104:51] delicious flavor is in the head, so you
[104:52] can put that in there with the pancetta,
[104:55] right? That's where the flavor's at.
[104:57] Then, with this part, what I'll do is
[104:59] just peel off
[105:01] that shell. Very very simple.
[105:04] They have beautiful prawns in Italy,
[105:05] don't they, Gennaro?
[105:06] It is It is the food It comes so natural
[105:11] when you cook because you cook with your
[105:14] heart. I love it when you talk about
[105:16] food Gennaro.
[105:17] Can you see how the prawn head is
[105:18] changing color? So, that's just a little
[105:20] bit of heat and it's gone orange. Now,
[105:21] let me show you how to butterfly the
[105:22] prawn. Get a knife, run it very
[105:25] carefully down the back of the prawn
[105:27] just like that. And then, more than
[105:29] often, there's a little vein in here
[105:31] that you can remove. Just pull that out
[105:33] and then that's butterflied, ready and
[105:35] raring to go.
[105:36] At the same time, for sweetness,
[105:38] deliciousness, texture, and flavor, I'll
[105:40] take the rest of the prawns and I'll
[105:41] finely chop them because it's going to
[105:43] stick to the linguine in the most
[105:45] beautiful way.
[105:46] One thing is for sure, and Gennaro
[105:48] taught me this, is you do not want to
[105:50] overcook prawns. They're really really
[105:52] sensitive, they cook so so quickly. So,
[105:55] this is where it gets exciting. Gennaro,
[105:57] give those prawn heads a little
[105:58] >> Yeah, the little squeeze. Look at the
[106:00] juice come out of those prawn heads.
[106:01] Just have a look at that.
[106:02] Just a little squeeze on top you can see
[106:04] the look.
[106:04] How they go. Oh my goodness me.
[106:09] So, bacon crispy, you got the juices
[106:11] from the prawns, happy days. Then we're
[106:13] going to go in with the garlic. Now we
[106:16] can kind of turn the heat of the pan up
[106:17] a little bit. Now, let's get this party
[106:19] going. Gennaro, how long on that pasta?
[106:21] Nearly ready. One more minute.
[106:23] >> So, I'll take these whole prawns
[106:25] and put them in that lovely fat.
[106:29] You can see how that little preparation
[106:31] with the butterflying opens the prawn
[106:33] out. It looks better, it takes on the
[106:35] flavor better, and it cooks quicker.
[106:38] Really smell nice. So, I want to do a
[106:41] blushing prawn linguine, right? So, I'm
[106:43] going to use some red wine, right? Which
[106:45] often people say white wine. But if you
[106:47] go to Italy, they use red wine in really
[106:50] creative ways. So, as the pan, you can
[106:52] tell it's hot, right? See it bubbling
[106:54] and sizzling. Now I'm going to go in
[106:56] with some nice Italian red wine.
[106:59] Half a glass.
[107:01] Very importantly, I do not want that to
[107:03] be whiny. I do not want the wine to
[107:06] overtake the deliciousness of the
[107:07] prawns. So, we're going to cook it away.
[107:10] The alcohol will go
[107:12] and then you're just kind of left with
[107:15] the love and the care from the wine
[107:16] maker, the kind of flavor of like oaky
[107:19] gorgeous ripe fruits, and the sort of
[107:20] flavor of like barrels and love and
[107:23] care.
[107:23] >> sweetness, the love and care. You say so
[107:26] good. You taught me. No, but this is
[107:28] pure love and passion in a pan.
[107:31] Now it's going to get exciting again cuz
[107:33] now we go in with mascarpone. Now,
[107:35] mascarpone is a very famous Italian
[107:37] cheese. Ah, cos it is. It's a kind of
[107:39] It's a cream cheese. It's so natural, so
[107:42] good.
[107:43] And then, go in with the chopped prawns.
[107:46] Right, they do not need that much time.
[107:48] Right, literally, the residual heat from
[107:50] the pasta will be enough to cook these.
[107:56] And look how the mascarpone and the wine
[107:58] is marbling together. Now, I will give
[108:01] this pan
[108:02] to Gennaro. Oh goodness, look at that.
[108:05] Proper al dente.
[108:10] So, what Gennaro is doing now, very
[108:11] stylishly, is emulsifying the fat from
[108:14] the mascarpone and from the pancetta
[108:16] with the water from the cooking of the
[108:18] pasta. By doing that, you get this
[108:20] incredible kind of light oozy pasta
[108:23] sauce. Now, I'm going to add a little
[108:26] bit of Parmesan. Now, a lot of people
[108:27] say you should never put Parmesan
[108:29] >> Rubbish.
[108:29] >> with seafood. Complete rubbish. Go and
[108:31] tell him, Gennaro. It is rubbish. Why
[108:33] not? If you like a Parmesan, why not to
[108:35] put It goes ever so well. And then, nice
[108:38] big handful of peppery gorgeous rocket.
[108:43] Oh, that is ready.
[108:45] Look at that. Gennaro is the chief pasta
[108:48] tosser.
[108:49] And then, from this part of the story,
[108:51] just grab some lovely tongs. Look at the
[108:53] color guys.
[108:55] Come on. The way that that blushing
[108:58] sauce just sticks to the pasta. Look at
[109:00] the juice. Look at the juices coming.
[109:02] Yeah, go on. Juice juice juice. Whole
[109:05] prawns, whole prawns. And then, it's
[109:06] quite nice just to finish it with just a
[109:08] few small rocket leaves. That, my
[109:11] friends,
[109:12] it's a dish. Surf and turf linguine.
[109:15] Prawn linguine with smoky pancetta,
[109:17] mascarpone, and red wine.
[109:20] Enough talking, my friend. Let me just
[109:22] plate up.
[109:29] Genna, that's for you. Love you. What I
[109:31] really love about this
[109:33] is the use of the red wine.
[109:38] Buon appetito.
[109:43] Silky. Mhm.
[109:47] Oh my god. Wow.
[109:49] You know what? Mhm. A lot of people
[109:51] would have thrown those prawn heads in
[109:52] the bin. You get kind of that
[109:55] depth of flavor like an amazing sort of
[109:56] seafood soup.
[109:58] The prawns are really sweet, aren't
[109:59] they Genna?
[110:00] >> They are, indeed.
[110:01] I don't even talk. I love it.
[110:05] Mhm. How nice is this? Got me best mate.
[110:07] Nice day.
[110:09] Cooking outside. Lovely little pasta
[110:11] dish. Heavenly.
[110:13] I dedicate that pasta to you.
[110:16] Aw, bless them.
[110:24] Salute! Salute! Give me the more pasta.
[110:33] This recipe is something that I make in
[110:35] my family every single month, at least.
[110:37] We love it. We always go back for
[110:39] seconds, and maybe even thirds. It's a
[110:41] classic minestrone. So, it starts here
[110:44] in a big pan. We're going to get that on
[110:46] a nice medium-high heat. We're going to
[110:47] kick it off with four rashes of smoked
[110:49] bacon. That smokiness is like a secret
[110:52] ingredient. So, in this pan, nice big
[110:54] one, we go in with some olive oil.
[110:57] We sprinkle in
[110:58] the bacon.
[111:00] Look. Look what's happening straight
[111:02] away. We're creating golden little
[111:04] nuggets of smoky bacon.
[111:07] That's called caramelization, right? And
[111:09] that is going to happen with the veg and
[111:11] everything that you put in here until
[111:12] you add the wet stuff. Let's start off
[111:14] with some lovely carrots. This recipe is
[111:18] brilliant at embracing what you've got
[111:20] in your fridge. You know, you might have
[111:21] a bit of swede or turnip. I don't know.
[111:23] I don't know what you got. Uh it could
[111:24] be some savoy cabbage, white cabbage,
[111:26] kale. Right, all of this stuff can be
[111:29] welcomed into the wonderful world of
[111:32] minestrone. So, I just chunk up the
[111:34] carrots. It's all good.
[111:36] A couple of garlic cloves. I'm just
[111:38] going to roughly chop into the pan. If
[111:40] you look in the pan, by the way, as the
[111:42] bacon gets golden, then I go in with the
[111:44] garlic. I'm using bay leaves, dried or
[111:47] fresh, it doesn't matter. Of course, you
[111:48] could put rosemary in there. Beautiful
[111:50] flavors. I'm going to go in with the
[111:52] carrots.
[111:54] Just mix it around.
[111:56] It smells amazing already.
[111:59] I'm going to use celery, just like a
[112:01] couple of little stalks. Let's get the
[112:03] onion in. Two small onions or one big
[112:05] one. Your cup of garden soup or
[112:07] minestrone should reflect what is
[112:10] available to you. And it doesn't matter
[112:12] whether that's frozen or down the
[112:14] market.
[112:16] As that is frying up,
[112:18] this is kale, purple and green. They're
[112:20] so beautiful, aren't they? What I like
[112:22] to do is take these tough stalks off,
[112:25] chop them up, and get them in there in
[112:26] the base. So, nothing goes to waste.
[112:30] Finely slice these, all in there.
[112:32] Beautiful. So, I've got a savoy cabbage
[112:35] here.
[112:36] So, you can give them a nice little
[112:37] wash.
[112:39] These outside leaves are perfect for the
[112:41] job.
[112:43] Again, I'll cut the stalks out
[112:45] and slice them up. Literally, nothing
[112:49] is going to go to waste.
[112:55] Now, look, that's what you're talking
[112:56] about. Can you see all the
[112:57] caramelization happening there?
[112:59] So, I'm going to go in now with a little
[113:01] cheat. So, of course, I'd love to use a
[113:04] beautiful, you know, chicken broth. I
[113:06] haven't got one. Right? So, I'm using a
[113:08] little organic vegetable stock cube.
[113:10] Sprinkle that in.
[113:12] And now we've earned that color, which
[113:14] is big flavor,
[113:15] I'm going to get two ingredients in.
[113:17] First is going to be some nice tin
[113:19] tomatoes. So, we're breaking the frying
[113:21] now, and now we're going into boiling,
[113:23] okay? So, I'll fill this up with some
[113:25] water as well. In with the water,
[113:28] and then I'm going to use some butter
[113:30] beans, nice and chunky, and then
[113:32] cannellini beans. So, I've used butter
[113:34] beans and cannellini beans, but you can
[113:36] swap out any bean you like. You can get
[113:38] tins of mixed beans as well, which are
[113:39] absolutely brilliant. And then onto the
[113:41] cabbage. So, I'll just roll it up
[113:44] like a kind of cigar,
[113:45] and just finely slice it
[113:48] like that.
[113:51] So, that will go
[113:52] into our pan.
[113:54] Beautiful.
[113:55] Then the kale.
[113:58] Look at that.
[114:00] And then, what I like to do
[114:02] is top up the soup with some boiling
[114:04] water,
[114:06] about a pint.
[114:08] Let that simmer
[114:10] for a couple of minutes with a lid on
[114:11] top.
[114:13] And then, let's talk about pasta. So, I
[114:15] tend to put all my odds and ends
[114:16] normally in a little jar, but then, what
[114:19] I like to do in this soup is just get a
[114:21] little tea towel
[114:23] and pour the pasta into the tea towel.
[114:27] I just take up the sides and give them a
[114:30] ruddy good banging, right?
[114:33] Go over
[114:34] to our beautiful soup.
[114:37] Hold it like this,
[114:39] and in it goes. So, all you've got to do
[114:41] now is just simmer this for the time
[114:43] that it takes to cook the pasta. It will
[114:45] thicken slightly, but that is going to
[114:47] be a really nice, hearty bowl of
[114:49] minestrone, and it's going to taste
[114:51] gorgeous.
[114:55] Okay, so it's had about 10-15 minutes.
[114:57] The pasta is cooked, and it's thickened,
[114:59] but it's still nice and brothy. Look at
[115:01] that. Beautiful. So, let's get a nice
[115:03] big old spoon in the bowl. Really,
[115:06] really good. Little bit of Parmesan
[115:07] cheese on top, or cheddar cheese, of
[115:09] course, if you haven't got it. This is a
[115:11] dish
[115:13] that I think people love. Look at that.
[115:15] Pasta is brilliant. Little bits of
[115:16] bacon.
[115:20] Mhm.
[115:22] Absolutely gorgeous.
[115:24] If you love sausage and mash, then this
[115:26] could be a new family favorite in your
[115:28] home. So, first job, in a pan, a little
[115:30] bit of olive oil, and on a kind of
[115:32] medium heat,
[115:34] get those lovely sausages in there. And
[115:36] I want these to be golden all the way
[115:38] around. We're going to use leeks, but
[115:40] also curveball,
[115:42] apple. Peel these. Chunk these up.
[115:45] And then, as these sausages are getting
[115:47] nice and brown, we're going to get our
[115:49] apple straight into that, and we want a
[115:51] little bit of color.
[115:53] Yes. Now, my missus doesn't like onions,
[115:56] so I use leeks a lot.
[115:58] So, put the tip of your knife in and go
[116:00] all the way down the length. Roughly
[116:02] slice it up to be the same size as the
[116:04] apple. So, just take the sausages out
[116:06] now, and the leeks all go in.
[116:09] Just give it a little swig of water just
[116:12] to stop that frying process.
[116:16] A little pinch of salt,
[116:18] and a little pinch of pepper. And now,
[116:20] turn that down to like a medium heat. 20
[116:23] minutes with a lid on. The next job is
[116:26] the mashed potatoes. Over here, I've got
[116:27] 1.2 kilos of Maris Piper potatoes,
[116:30] peeled and boiled and drained. Just 2
[116:33] Tbsp of flour, salt and pepper. Mash
[116:36] this together.
[116:38] Then we need to divide it into 1/3 for
[116:41] the top, and 2/3 for the bottom and the
[116:43] sides. This bit I will put over here
[116:47] with my sausage.
[116:49] And then, this 2/3 here
[116:52] I'll put in that tray. A little kiss of
[116:54] oil,
[116:55] and give it a little rub up around the
[116:57] sides. In we go with the potato. And
[117:00] then, just use your hands to just pat it
[117:02] out almost like a type of pastry. And
[117:05] then, as you get to the sides, up we go.
[117:08] Super easy. Super rustic.
[117:10] The leeks. Once they've had about 20
[117:12] minutes, and they're really tender,
[117:14] we're going to kind of amp this up now.
[117:16] We're going to go in with 3 tsp of
[117:18] English mustard. Right, that won't be
[117:20] hot, by the way. It will just give it a
[117:21] nice big sort of bold flavor. Then we're
[117:23] going to go in with flour again, just a
[117:25] couple of tablespoons, and that will be
[117:27] the thickening agent for this sauce. A
[117:30] little thyme. Just pick that
[117:33] off the stalk. Once the flour is all
[117:35] mixed in, add the milk, about 600 ml.
[117:39] And now, go in with the sausages. Let's
[117:41] save one of those back.
[117:42] Slice these into 1-cm slices.
[117:48] So, this will feed four people very
[117:50] generously. So, let that simmer for 5
[117:52] minutes,
[117:53] and let's think about the topping.
[117:56] Get a little bit of greaseproof paper.
[117:58] Put a bit of oil on here.
[117:59] Rub it.
[118:01] And then, I'll take this potato
[118:04] and press it down again and again and
[118:06] again like that. It's about a centimeter
[118:08] thick. You want it to be slightly bigger
[118:11] than this tray. Go in with that amazing
[118:14] sweet leek,
[118:15] caramelized apple,
[118:17] and sausage casserole. Look at that.
[118:19] Then simply pick up your greaseproof
[118:20] paper, flap it over the top like that,
[118:23] and then unpeel it.
[118:27] We want to seal it to kind of trap all
[118:29] that lovely goodness. So, get yourself a
[118:31] fork
[118:32] and your flour. Just dip it in the flour
[118:34] to stop it sticking to your fork.
[118:37] And that just seals it nicely. Just as
[118:39] if it was pastry, get a knife and kind
[118:41] of cut down like that.
[118:44] Now, there he is. One sausage left. So,
[118:47] slice it, and then I'm going to push
[118:49] this into the most beautiful potato.
[118:54] These will get nice and golden and
[118:55] crispy. Now, that will go in the oven
[118:57] for 40 minutes at 200° C. And then,
[119:00] about 5 minutes before the end, I'll put
[119:02] some of that time on top just to crisp
[119:04] them up, and it will look the business.
[119:10] Oh yes.
[119:15] Come on.
[119:16] Chunks of sausage, creamy leeky sauce.
[119:19] I've got some greens and some peas. I
[119:22] love a bit of mustard, as well. Let's
[119:24] just get in it.
[119:29] Come on. What's not to love? Sausage and
[119:31] mash, but not as you know it.