[0:00] guys this is a dish that's going to blow your 
mind it's going to be a family classic it's like  
[0:04] a keeper you'll need re range Cumberland sausages 
tagl Telly flat leaf parsley free range eggs and  
[0:13] freshly grated Parmesan we're going to do sausage 
meatball carbonara it's a joy it's one of the most  
[0:21] exciting delicious things and it's so quick it's 
painful it takes literally the time it takes to  
[0:27] cook the pasta so our timer will be the pasta it 
takes 12 minutes to cook in fast boiling water  
[0:35] season it with salt very important and then we're 
going to whack in 150 g which is that much let's  
[0:42] talk about sausage British Cumberland sausage 
we're going to take three of them big old fat  
[0:47] beautiful boys look at those and then pinch out 
roughly six little balls uh from each sausage give  
[0:54] or take if it's five it don't matter I might get 
a bit excited cuz I am genuinely excited to cook  
[0:59] this making quality sausages into meatballs is a 
clever little shortcut because the sausage meat  
[1:04] is already packed with flavor and rare into go a 
nice little optional extra is to crack your pepper  
[1:09] to order right it's much more delicious of course 
you can use preg ground stuff but let me help you  
[1:14] make it the best that it can be right put your 
hand over a pestel of mortar bash the life out  
[1:19] of it crack it all Smash It All grind it Pummel it 
muddle it right there's perfume that comes out of  
[1:27] this which is incredible and actually when you 
have a really good carbonara in Rome the black  
[1:33] pepper is essential to the success of this dish 
essential right so we're going to just get my  
[1:39] balls and we're letting that cook and I don't 
know why I'm dancing like this but I'm looking  
[1:43] somewhere for ah okay so we've now got our little 
black pepper um I want to come here I want to  
[1:52] pour the black pepper over here like this and I'm 
going to put it onto a board like that this smells  
[1:58] completely different to regular pregrated black 
pepper if you look in here that looks like what  
[2:04] you buy right and that's more of the black outer 
husk this is more of the white pepper and then  
[2:10] what we can do is just put our balls over the 
black pepper beautiful right do you think that  
[2:15] makes a difference you should try it oh my Lord 
this is going to have a heat and a perfume like  
[2:20] you just can't believe and then just give them 
a little rub around it's going to be amazing it  
[2:25] won't be so hot that you can't handle it no no no 
no no it's going to be elegant it's going to have  
[2:30] kind of savoriness that's just phenomenal 
right pan little bit of oil don't need [Music]
[2:41] much coating the meatballs in black pepper is 
a game Cher that adds extra flavor fast so the  
[2:52] art of the perfect carbonara in my opinion is 
the emulsification of the starchy cooking water  
[2:58] the fats that have rended out of your meat 
and egg as you know eggs cook at a very low  
[3:02] temperature and I'm just going to take a small 
bunch of parsley and stalks are all by the way  
[3:09] the stalks everyone throws them away they're 
so sweet and delicious just roughly chop it and  
[3:14] then into our egg and then we're going to go 30 
G of Parmesan around about that much whip the p  
[3:30] parmesan and egg together 
simple as that back to my
[3:34] balls so now the pasta's done one of the biggest 
problems in pasta is people put it in a collander  
[3:46] and that's a problem because all the water goes 
away and actually there's value in that water so  
[3:50] I'm just going to show you a different technique 
turn the heat off heat comes off drag the pasta  
[3:56] and some water very important immediately that 
water is breaking the frying we're no longer  
[4:03] frying anymore we're off the heat no more heat 
then what we can do is just put a little bit  
[4:08] of water in the eggs and in we go now the eggs 
cook at such a low temperature the last thing  
[4:16] we want to do is have scrambled eggs absolutely 
we do not want that so we're going to move this  
[4:22] around and see it's got thick bit more water so 
even a bit more water see how much water we're  
[4:26] putting in and now look look look it's changing 
look at that yes yes that's a carbonara right  
[4:37] and it's as much about Flavor as it is texture 
and for texture to be gorgeous it must be loose  
[4:43] and elegant like a lovely little silk scarf 
so couple of little plates and we are good to
[4:48] go get yourself some [Music]
[4:55] pasta oh look at these lovely meatballs they're so
[5:02] good long stroke of Parmesan just to finish 
off the story and if I'm getting my way just  
[5:11] another little Shake of the pepper first of 
all let's just go in for a straightforward
[5:19] meatball so good the hum of black pepper 
is just elegant right it's elegant it's  
[5:30] helped by the egg and the parmesan this is an 
absolute Family Classic and if you can take in  
[5:37] some of those little tips they'll stay with you 
for life delicious sausage carbonara brilliantly  
[5:45] easy blow your mind food made in minutes next 
up my papa Al Pomodoro a deliciously simple  
[5:54] rustic soup that elevates Humble Store cupboard 
ingredients to the next level it's a soup but but  
[5:59] probably not as some of us know it it's a thick 
Tuscan Bread soup using tin plum tomatoes garlic  
[6:08] fresh Basel stale jabata and parmesan cheese for 
grating to savor and enjoy a hot steaming bowl of  
[6:17] Papa Pomodoro it's a joyous thing so let's make 
it it is the kind of ultimate quick and easy the  
[6:24] beginning of the flavor is with olive oil going 
in a pan tablespoon goes in we put it on a medium  
[6:29] heat and then nice fat juicy cloves of garlic 
so four of those peel the garlic cloves and then  
[6:38] finally slice the garlic we'll slowly bring it to 
a gentle fry slicing them is important because if  
[6:45] you chop them or if you crush them it wouldn't 
be the same I'm going to go to Basil you want  
[6:53] a bunch a Basel or eight nice sprigs and I love 
that process of like picking the delicate little  
[6:59] leaves for sprinkling and then the stalks finally 
slic those they're absolutely full of flavor into  
[7:07] the pan it goes I don't want color on this 
garlic I want it to be gentle and Mild I'm  
[7:15] then going to tear in the basil and you normally 
only put basil into a sauce when it's finished  
[7:23] b in a funny sort of way we've started it but 
it's nearly finished I'm going to use two tins  
[7:30] of really good tomatoes it's worth 
paying you know a little bit extra  
[7:35] for organic tomatoes because this 
dish is so cheap so why not trade
[7:40] up so the tin tomato go in and you got lovely 
big plum tomatoes and then I'm going to fill up  
[7:52] the tins with water here to get all that lovely 
flavor out but also we want going to loosen this  
[8:00] tomato sauce so that we're making a nice base 
for the bread which is going to absorb it all  
[8:08] I'll turn the heat up now and use a little Masher 
to just gently Crush these tomatoes and papa means  
[8:16] crushed mashed Papa Pomodoro to Italians is it's 
kind of like one of the first foods you give a  
[8:22] child that you're kind of weaning you know 
but then teenagers and adults love it just  
[8:27] as much and I guess it's kind of like nostalgic 
as this comes to a boil let's get onto the next  
[8:32] stage we're taking our jabata out and tear the 
bread into it and stale bread even better you  
[8:40] can make this with fresh bread but it's never the 
same it is kind of nice it's it's more creamy but  
[8:45] when you use dry bread it's more Savory it's more 
fulfilling and the flavors feel just a bit bigger  
[8:53] this is really clean wholesome healthy delicious 
food stir that in and then let the movement of the  
[9:02] blip blip blip sort it out just turn it right down 
5 minutes and then I'll show you how to serve it
[9:09] up season that with a little 
sea salt a little black [Music]
[9:21] pepper completely transformed if you want to 
Nick a few more B leaves you can just tear a  
[9:31] few more through and then last but not least 30 40 
G of Parmesan the parmesan just helps CR up this  
[9:40] soup gives it a nice seasoning then we're going 
to take this bowl and we're going to fill it up  
[9:46] look at the consistency it's absolutely joyful 
there we go a simple glorious soup finish your  
[9:57] papa Al Pomodoro with a few final Basel leaves 
and a drizzle of cold pressed extra virgin olive  
[10:03] oil this is really what makes this soup gives it 
that shine and that flavor beautiful let's try
[10:10] it if you make it with great bread and great oil 
and great tomatoes it becomes like a stodgy bowl  
[10:23] of luxury something really amazing and beautiful 
and artisan H that is my happy place Comfort  
[10:34] Heaven the ultimate quick and easy comforting 
dish using Humble Store cupboard ingredients  
[10:40] elevated into a Heavenly hearty soup now for my 
comforting sausage bake minimum effort maximum  
[10:49] flavor gorgeous grub for those you love this is 
a really tasty dish but I'm going to warn you  
[10:55] right it's probably the most unshy thing I've 
ever done it's quite frumpy it's quite ugly um  
[10:59] but the combination's genius and when it comes 
out of the oven 50 minutes later it's delicious  
[11:06] with ripe cherry tomatoes garlic rosemary fatcha 
white beans and free range pork chipolatas this  
[11:15] is something it's just comfort food at its best 
It's a combination that's so good um it's a bit  
[11:20] like kind of when you have a day in wearing your 
gym jams or that kind of frumpy old jumper that  
[11:24] really shouldn't see the street or your friends 
I've got 600 gr of be full cherry tomatoes here  
[11:30] what I'll do is I'll half the regular cherry 
tomatoes like this it's kind of you know a  
[11:36] bit like a savy bread and butter pudding it's 
got that feeling that makes you always want to  
[11:43] go back for another bit it's delicious so the 
second ingredient is the bread I'm using ficara  
[11:49] here I really like this bread in this dish just 
tear it up but of course you could use any stale  
[11:53] bread just get it in there 200 Gr so that's a 
rosemary for Carta and then we're going to going  
[11:59] to go for four cloves of garlic so just peel those 
cloves and then I'm going to finally slice these  
[12:08] so garlic goes in and then the fourth ingredient 
beans now tin beans are brilliant really brilliant  
[12:16] but if you look in good supermarkets and delies 
you'll find that there's a whole range of beans  
[12:21] in jars and generally speaking the jar beans have 
more love more care more attention they're just  
[12:27] in a little vegetarian stock and they just taste 
amazing and just take the juice and all everything  
[12:33] goes in I'm going to dress this now almost kind of 
like a salad so I'm going to season it generously  
[12:39] uh with pepper we're going to go in with a swig 
about a tablespoon of red wine vinegar some extra  
[12:45] virgin olive oil tablespoon and then we're going 
to give it a nice little toss up and the studge  
[12:54] of the bread and the beans is just going to 
come kind of exaggerate now so that's kind  
[13:03] of the heart of the dish done seasoned up and 
lovely so last ingredient a good loyal friend  
[13:12] chipal ladas so I've got 12 quality chipas here 
I want to just pinch them in the middle twist  
[13:22] pinch the middle twist I literally only do this 
just for portion controlling and just to kind of  
[13:26] make more of the sausage really and they're all 
going to sit on the top top so I'm just going  
[13:30] to push those chipil in let's do one more here 
most of the sausages will be golden and crisp  
[13:38] but some of it will be kind of blond and soft 
and it's just going to be utter comfort food  
[13:44] the sides will kind of just cook away a little 
bit and go crispy and gnarly and in the oven it  
[13:48] goes 180° C which is 350 fhe for 45 minutes or 
thereabouts until golden and delicious looking
[14:01] oh the smell is amazing look at that sizzling 
flipping away everything just cooked into each  
[14:08] other so beautiful you know that is exactly 
the kind of thing that I love to do quick easy  
[14:14] things that you know people are going to love 
some of the sausage here is golden and then if  
[14:18] you turn it around some of it's kind of like 
soft and gentle delicious flavor going into
[14:24] everything I just say Enjoy the simplest  
[14:29] got four big old portions there let's 
have a little taste [Music] up [Music]
[14:40] delicious the beans are like literally the 
best baked beans ever so good so tasty it's  
[14:50] amazing so easy to put together but the oven 
does all the hard work I think in a way you  
[14:54] take just a small amount of sausages a long 
way you get a big bang for your buck but it  
[14:58] is is comfort food at its best it's not glamorous 
but it's like the best company ever comfort food  
[15:06] studge gorgeousness what's not to love that on 
a slightly chilly day or frankly any day is all
[15:15] good a phenomenally fast No Frills Feast for the 
people you love best my sticky lamb chops a speedy  
[15:27] one pan Wonder loaded with FL flavor and ready 
in minutes when you need foolproof food fast it's  
[15:32] an amazing amazing combination using succulent 
lamb chops baby carrots garlic oranges and fresh  
[15:42] thyme so we're going to cook the most beautiful 
beautiful lamb chops this is a real treat this  
[15:48] is a dinner uh something that you can share with 
someone you love so look at these beautiful French  
[15:53] trimmed lamb chops they're gorgeous but if you 
get them untrimmed that's absolutely fine what  
[15:58] I want to do is take a little bit of time just 
to score the fat this clever hack will help to  
[16:04] quickly render down the fat so you can cook the 
lamb without the need for extra oil this is going  
[16:10] to look beautiful and it's going to go really 
crispy which is going to be joyful to eat so we're  
[16:15] going to season up these little bad boys lovely 
sea salt the board and the meat plenty of black  
[16:23] pepper rub it into the skin all those little Cuts 
get all that seasoning in there right then we're  
[16:28] going to put put the lamb almost back together 
again right as a little rack of fat so we're  
[16:34] going to put this in here like that so what I'm 
going to do is put real emphasis on the skin now  
[16:40] it's going to render all that away but see this 
meat here this is the sweet meat and that benefits  
[16:45] from being a little bit overcooked so we're going 
to have incredible juicy ey meat really gnarly  
[16:51] meat around the side and crispy crispy skin it's 
going to be beautiful okay next bit baby carrots  
[16:58] now now of course you can use regular orange baby 
carrots but if you look down good supermarkets or  
[17:03] really good farmers markets the colors are so 
beautiful and for me if you see it just buy it  
[17:09] with the carrots just take the end off like this 
just about a centimeter from the top so about  
[17:13] 200 g carrots here to cut down the cooking time 
chop any chunky ones in half now back to the pan  
[17:21] right see the fat that's come out here this is 
great we have a little sneak peek right you can  
[17:27] see that we're not cooking the actual meat but 
we're starting to render that fat we go in with  
[17:32] the carrots this is what I really love about this 
recipe one pan we've got our carrots benefiting  
[17:39] from everything that's cooking and rendering out 
of the lamb now for the third ingredient garlic  
[17:44] best friends with lamb and carrots actually 
so get a bulb you want about eight cloves and  
[17:50] then really importantly we're going to cook 
the garlic in the skin the skin is the most  
[17:54] incredible protective layer so what you want to 
do is not Smash It To Pieces but a light little
[18:00] slap it's really subtle little things but that 
light little crack releases enough of the garlic  
[18:08] flavor to flavor the whole dish but keep the 
garlic protected inside so you can devour it  
[18:14] as a caramelized little sweetties absolutely 
delicious and then I've got some orange half  
[18:20] two oranges and then Nick the zest off of one 
orange avoid this bitter pop and you just have  
[18:28] this Inc incredible orange Po and when that 
hits the fat of the Lamb it kind of curls  
[18:33] up and kind of goes chewy and just sweet and 
perfumed and delicious three halves one zest  
[18:40] it's all looking good now in the pan here these 
carrots are kind of pretty much cooked you can  
[18:45] see they're catching and blistering the Lamb 
by the way is still largely raw but the skin  
[18:53] is crispy this is such a cool way to cook lamb to 
finish just turn the chops on the sides and sear  
[19:00] at this stage in the game I'm going to go in with 
the orange zest okay and as soon as that hits the  
[19:07] fat then we got another little story look at the 
colors it's kind of like autumn in a pan and what  
[19:13] I love about it is it's all focused on cooking the 
most perfect and precisely gorgeous lamb chop and  
[19:19] then the last ingredient is time and whenever 
time goes in it's like fireworks cuz it goes  
[19:25] nuts it starts spitting and popping in a really 
beautiful way so so in it goes and have a little
[19:29] [Music] listen chops done it's so quick and 
easy just one more ingredient and we're there  
[19:45] we're going to go orange juice and in a matter of 
seconds we're going to reduce down the juice from  
[19:56] these three oranges into the most fantastic 
plastic glaze this whole thing about five  
[20:02] ingredients is a real lesson on less is more and 
also focus on technique so just thinking back over  
[20:08] this recipe skin for 5 minutes until it's really 
really crispy then just 2 minutes on each side  
[20:14] and then like the moment when I put the juice 
in cook it down and it's gone from boiling to  
[20:19] now frying again you see how glazed that is that's 
going to be outrageous to eat what a treat gnarly  
[20:28] sticky sweet lamb chops in no time at [Music] all 
serve that in the middle of the table Yeah you can  
[20:36] pair it up with a carb of your choice maybe some 
steamed greens but that is an incredible way to  
[20:41] cook lamb [Music] chops oh my God it's really 
really good the carrots they haven't even been  
[20:52] parboiled and they're totally soft and actually 
they're more intense in flavor they haven't lost  
[20:56] any flavor in the water it's all happened in the 
pan and then the garlic out comes this beautiful  
[21:02] little sweetie that's mild sweet a little charred 
on one side it's a little soft on the other  
[21:10] absolutely gorgeous it's proper get in there get 
stuck in mop it all up that's an absolute winner  
[21:19] luxurious lamb chops loaded with flavor the 
perfect sharing treat crazy delicious but so  
[21:26] quick and easy next my sweet chicken surprise an 
inspired one pan Wonder with a great hack for a  
[21:34] stunning sauce we're going to cook this so the 
skin is really crispy and the meat is melting  
[21:39] your mouth but we're going to flavor it in the 
most beautiful way using fresh freerange chicken  
[21:45] legs seedless grapes garlic red vermouth and fresh 
taragan so first of all I just want to prep this  
[21:56] up nice and simply a little bit of olive oil over 
the chicken and we're going to season with sea  
[22:01] salt and some pepper we're going to put a pan on a 
medium high heat and we just move this around Pat  
[22:09] the oil on the skin I want tender juicy meat that 
just Falls away from the bone and lovely Golden  
[22:16] Crisp Skin So once you've seasoned it up place 
it skinside down into this pan that's starting  
[22:22] to get nice and hot let's have a little wash of 
the hands so we want to get some color onto that  
[22:29] chicken give it a little bit of attitude but I'm 
going to bring some flavors together that maybe  
[22:33] you've never had with it but I promise you that 
I assure you are amazing really really good so  
[22:40] we're going to use some grapes now if you go to 
the supermarkets they do those little mixed boxes  
[22:45] red ones green ones when these cook with a chicken 
the flavors that happen are remarkable absolutely  
[22:51] delicious some people can be a bit funny about 
sweet and savory but then again you know all  
[22:55] of the things that we really love are sort of a 
little bit sweet and sour whether it's ketchups  
[22:59] whether it's sweet and sour dishes whether it's 
having applesauce with roast pork right this kind  
[23:04] of fruit this acidity and sort of lovely crispy 
skin right and moish meat this is a absolutely  
[23:10] fantastic match so look we got some color 
happening on the chicken and then I'm going to go  
[23:15] in with a garlic now get yourself a nice bulb put 
it here and give it a slap right just like that  
[23:20] remove Cory part and then just get these garlic 
cloves just give them a little crack just a tiny  
[23:25] little crack is enough to perfume the fat flavors 
the chicken but also the natural paper that's  
[23:31] around the garlic cloves will protect it and in 
the cooking process those garlic cloves are going  
[23:38] to get so sweet and so caramelized it's going to 
be amazing so what I want to do now is just pick  
[23:44] myself a whole load of these grapes as I eat this 
now yeah it tastes like a lovely grape but when it  
[23:49] Cooks it just completely transforms the flavor and 
it's going to work so well for this chicken Let It  
[23:55] Rain grapes and now I want to break the frying 
process by adding Something Beautiful Roso verou  
[24:04] enhanced with spices herbs and flowers red ver 
mou's instant depth of flavor is your shortcut  
[24:10] to a stunning sauce and then we're going to put 
it in the oven for about 40 minutes until golden  
[24:16] and crisp and tender the fruit's going to be 
amazing and I cook that at 180° C which is 350 F
[24:28] you can see like the skin is getting 
really crispy it's dancing and the
[24:32] sauce this is what I love about this method 
you get that lovely thin crispy skin you can  
[24:41] feel the meat is tender and the grapes do the 
most amazing thing where they kind of blister  
[24:46] and mix with the verou which mixes with the 
flavor coming out of the chicken and it's  
[24:50] just a fantastic way of cooking it now I've got 
one last ingredient to go and that's the little  
[24:54] surprise Tagan it's a really beautiful fresh 
fresh herb and what I want to do is just pick  
[25:01] the nice delicate leaves here and put to one 
side and then just strip these bigger leaves  
[25:06] off like that and it's got the most fantastic 
an AI flavor it's going to work so well with a  
[25:10] chicken cuz it's light and it's fresh but also 
it's going to work really well with the verou  
[25:15] and then I just want to add this Tagan now to the 
juice here and it's just going to wilt in let's  
[25:22] take our chicken look how lovely and golden 
that is and then here with the taragan just  
[25:28] mix it and then I'm just going to place these 
gorgeous ingredients around the chicken and  
[25:33] then just put a few of those fresh pieces on 
top and there you got a fantastic way to serve
[25:38] chicken so let's get in there the 
meat is beautifully cooked bit of  
[25:47] grape action bit of sauce 
action and a bit of mouth
[25:50] action the taragan just links it all together 
and the vermouth reduces down so nicely and  
[25:59] don't forget the garlic we put a load of garlic 
in there and it's been protected by the skin and  
[26:04] when you squeeze that out you've got these little 
kind of Pearls of caramelized garlic which are so  
[26:09] good I mean the amount of flavor in this dish for 
five ingredients is phenomenal It's a Wonderful  
[26:15] principle that is classy and has deep flavors and 
textures once you've dried it you won't look back  
[26:23] crispy skin succulent meat and a sweet Rich sauce 
inspired ingred inred s combined into a classy  
[26:30] chicken dinner time for my ridiculously easy 
chicken pot pie an ultimate comfort food classic  
[26:37] that would normally take hours to make I don't 
know what it is about a pie I always just love  
[26:43] a pie using free range chicken thighs mushrooms 
onions fresh thyme and all butter puff pastry now  
[26:52] come and have a look at this this is really quick 
and easy I'm using chicken thighs about 600 grams  
[26:58] and got two pans on got a large pan medium pan 
going to whack them on a nice medium high heat  
[27:03] I'm going to use two onions and we want to create 
a lot of flavor with just five ingredients so we  
[27:09] really got to focus on caramelizing the onions 
chop your onions and cook them down to give your  
[27:14] pie a sticky sweet base so we go into a pan 
full heat with a little olive oil there about  
[27:21] a tablespoon and we want the sweetness to really 
come out of these onions and a little season at  
[27:27] the beginning get those flavors really working 
so it's always a good time to let out all your  
[27:34] emotions when you're cutting onions bless they're 
strong ones so look chicken thighs boneless skin  
[27:44] off I've got six thighs here guys and I'm just 
going to cut four of them into big chunks and  
[27:52] then the last two much finer so we're going to 
get a different kind of texture kind of like  
[27:59] coarse mints cutting the chicken two ways creates 
texture and makes the pie super luxurious so we've  
[28:08] already got a nice little bit of color happening 
on the onions take the pan to the chicken simply  
[28:12] saute your chicken and onions for 6 minutes for 
this crazy quick pie the pan goes straight into  
[28:18] the oven to double up as a pie dish while that's 
happening let's talk about mushrooms because I  
[28:24] absolutely love mushrooms if you look around the 
supermarket market now they have these little  
[28:29] mixed packs of field and wild mushrooms right just 
very simply cut those in half and there's no rules  
[28:37] to this at all there's something that I love to do 
to put an extra bit of flavor into this now when  
[28:43] you dry grill or dry fry in a pan with nothing 
it brings out this incredible nutty flavor and  
[28:48] I want to show you how to do it it's it couldn't 
be simpler you just take a mushroom and you just  
[28:53] place it straight in there like that I'm just 
going to kind of scool them and kind of char them  
[28:58] and it's a completely different flavor from the 
mushroom it's really nice look look look it's  
[29:02] almost like kind of semi dried mushrooms and of 
course dried mushrooms are kind of like they've  
[29:09] got that kind of beef stock kind of savory flavor 
so as soon as they're charred we're going to drop  
[29:14] them into here charring your mushrooms like this 
is such a quick way to inject your pie with bucket  
[29:20] loads of flavor and then we just put the others in 
okay so the herbal Choice I'm going to use thyme  
[29:25] absolutely delicious with chicken and mushrooms 
so I'm going to take a nice little wge about so  
[29:34] much right and I'm going to just steal this for 
later so just pick this lovely herb off of the  
[29:41] stalk and we'll just tear them in the rest of 
those mushrooms are good to go delicious now I  
[29:46] just want about 150 M of water and a little 
dribble of red wine vinegar now for the next  
[29:55] ridiculously useful Time Saver shop bought Puff 
pastry so a nice little tip to roll it out is just  
[30:01] use a little grease proof paper it doesn't stick 
and it's really really easy I want to just roll it  
[30:07] out for the size of that frying pan round about 
half a centimet thick don't worry if it's not  
[30:12] perfectly round it doesn't matter because you're 
going to absolutely tuck it right in there and  
[30:17] it's going to be beautiful so we're going to take 
our pastry we're going to lay this straight on top  
[30:22] tuck it around the edges just like that and then 
get that last little bit of thme and just use this  
[30:28] this to brush a little oil around the pastry and 
can you see how the steam is coming through this  
[30:34] pastry just take this time and then I'm going to 
put it right in the middle and that will relieve  
[30:40] some of the steam then that's going in an oven 
at 220° C which is 425 F whack it in the bottom  
[30:49] of the oven close the door 15 minutes it will 
be done really really quickly my pie in the pan  
[30:56] is quick and safe are messing around with loads 
of different pots and pans look at that come on  
[31:05] I don't know what it is about a pie just love 
a pie very simply divide it up and just get in
[31:11] there and just give it out time to have a little  
[31:19] go at our pie it's stodgy it's 
crunchy and it's so simple so
[31:28] the flavor from the mushrooms is incredible but 
it is a very simple super delicious little pie  
[31:34] and the puff pastri is a great great tip beautiful 
a glorious comfort food classic with a quick and  
[31:41] easy twist for the perfect crispy crust next up 
my stress-free pork and cheesy mashed Grattan all  
[31:48] the comfort food and flavor of a roast but ready 
in half the time it's going to be an amazing five  
[31:54] ingredient combo super easy to make and it looks 
beautiful a great little sharing dinner middle  
[32:00] of the table made with Gorgeous pork philp Maris 
Piper potatoes cheddar cheese puso and fresh Sage  
[32:09] first job kettle on pan on and we've got 800 G 
of potatoes I'm not going to peel them don't want  
[32:15] to sit there peeling all day let's get on with 
dinner this is quick quick quick so just slice the  
[32:20] potatoes into two CER chunks like that throw them 
in the pan fill it up with some water whack it on  
[32:28] a high heat we're going to boil that for sort of 
12 15 minutes so I've got this beautiful fillet of  
[32:33] pork here sometimes I call it a tenderloin it's a 
really really nice cut this is about 400 G so this  
[32:39] will serve four people beautifully uh and it's 
going to cook in the mash together so it's going  
[32:44] to be really really beautiful let's get a pan on 
a high heat I'm going to season that pork with a  
[32:50] little bit of sea salt and pepper lots of black 
pepper and have a nice little roll up and get  
[32:55] that seasoning all over it into the pan with olive 
oil to speedily sear each side that's what we want  
[33:03] that's what we like it cooks really consistently 
just keep moving it around look at that color guys  
[33:12] after just 3 minutes take out your pork and jack 
up the flavor with fried fresh Sage leaves if you  
[33:18] just put Sage on stuff it will just go like tea 
it'll go dry it will do nothing but the minute  
[33:24] that the sage gets kissed by the oil different 
story fr Frant crispy and delicious so the sage  
[33:30] goes on here so let's just check the spuds right 
these potatoes are ready give the spuds a good old  
[33:38] Mash you can go as fine or as smooth as you like 
season add a glug of olive oil and Grate up 20  
[33:46] G of cheddar cheese and you can just add a little 
water just to adjust the texture and look just by  
[33:53] adding it you almost can beat it a bit more and it 
becomes a lot softer so mix that up and you make  
[34:02] the most fantastic rustic mash the great thing 
about the pork fil is really lean but it's really  
[34:09] delicious and it's very tender and it's very very 
easy to cook so it's a great cut of meat it really  
[34:15] is take some of that juice and pour that right 
over and that will start to cook into the potatoes  
[34:21] and then just a tiny little grating of cheese on 
the top but not on the meat and that my friend is  
[34:28] going to be beautiful so whack that in the oven on 
a high Grill this is one Speedy dish 10 minutes is  
[34:36] all it takes to turn golden and crispy all right 
guys look at that so good now for the last Quick  
[34:43] hit Waf for thin pruto will give gorgeous flavor 
and a crispy crunch you can just take bits and  
[34:49] tear it and sort of just stick it into the potato 
or you can leave it whole wrap it around the meat  
[34:57] save and pork it's just a great little combo 
that's going to work Ultra hard and then comfor  
[35:03] in Mash but with Crispy bits never deny yourself 
crispy bits back in for the last 2 minutes you  
[35:12] know when to take it out cuz it just looks 
incredible 2 minutes is all it takes to Crispen  
[35:18] up your push grab your plates and get ready to 
tuck in so we're looking good let's have a little
[35:24] look come on brilliant brilliant
[35:31] combo look at that let's have a slice up you 
can see it's really juicy would I go for that  
[35:41] bit first or that little corner of crispy insane 
I mean look mashed potato even the bum's gone a  
[35:48] bit crispy come on Sage crispy P mashing meat 
M that is so good that nice amount of cheese  
[36:03] in the mash and the push and the fat melting and 
going crispy then going into the mash it's like  
[36:08] everything's flavoring each other amazing my 
pork and mash Grattan a real belter of a dish  
[36:15] big- hitting family food that you can knock up 
in a hurry my tender lamb shoulder a phenomenal  
[36:20] Feast to share with your family or [Music] friends 
this is a classic quick and easy recipe where wey  
[36:27] it all together and then let the oven do all 
the hard work using quality lamb shoulder dried  
[36:33] chickpeas plum tomatoes preserved lemons and 
Moroccan spice mix Ras elhan there's nothing  
[36:42] more delicious than a tender slow roasted shoulder 
of lamb is a quick prep slow cooked dish we're  
[36:48] talking the most Sumptuous gorgeous melt-in your 
mouth lamb it will feed about 6 to 10 people it's  
[36:53] literally the simplest most untechnical recipe 
that you could ever imagine that overd delivers  
[36:59] on flavor and enjoyment and feasting and sharing 
and it's just one that you're going to keep in  
[37:05] your repertoire so look it starts with chickpeas 
you know and in Britain we're kind of naughty we  
[37:10] don't really eat enough beans and chickpeas and 
often one of the kind of barriers to that is  
[37:15] soaking it overnight slow cooking then seasoning 
we're going to break all of those barriers we're  
[37:20] going to go straight in with 500 G of your 
chickpeas no soaking no mucking about in and  
[37:26] then we've got a kilo of beautiful plum tomatoes 
right if you can't get good tomatoes cuz they're  
[37:31] not in season tin tomatoes are absolutely 
delicious just hack these up into erratic  
[37:37] chunks so it takes no time and no technique to do 
this we've got those two ingredients going we've  
[37:45] got our land waiting there our next ingredient 
which you can get in good supermarkets delies  
[37:50] and online is preserved lemons they're fantastic 
they're an absolute classic of the Moroccan region  
[37:57] almost like a kind of lemon squash flavor really 
amazing two of these and a bit of the pickling  
[38:02] liquor are phenomenal you kind of cut them open 
they're often quite seedy but they give a flavor  
[38:09] that's so gorgeous and this makes the dish work 
it's like a little secret wonderful ingredient  
[38:15] it's going to punch well above its weight little 
bit like me Mary and my wife okay so in with the  
[38:23] lemon right and also what I love about this is 
I don't know which bit is the most delicious the  
[38:27] skin the pith or the juice couple of tablespoons 
of the juice okay the next ingredient that's going  
[38:36] to work really really hard is a spice combination 
that's truly amazing and I've looked at a whole  
[38:42] bunch of different supermarkets and they all 
seem to have it it's called Ras EL hanut two  
[38:46] Heap teaspoons is what we want but if you look in 
it can you see all the chunks the powder there's  
[38:51] little leaves of rose petal in there right this 
can have up to sort of 20 different layers of  
[38:57] Spice in there so it's kind of like an Indian 
garam masala it's a blend what you get for your  
[39:03] two teaspoons is a whole range of spices that you 
probably wouldn't have in your home just add a  
[39:09] little oil to the lamb shoulder and a little pinch 
of salt and our spice combination and we're going  
[39:17] to have a little rub up this Moroccan spice blend 
is a really clever way to turbo boost the flavor  
[39:25] of your lamb what I love about this dish there's 
no technique involved just the love of five great  
[39:31] ingredients the shoulder of lamb it's a tough cut 
of meat but slow cooking is going to melt all that  
[39:36] toughness and the flavors that you can achieve 
are phenomenal give your lamb a good old massage  
[39:43] on the other side so it benefits from the Epic 
spice mix so water 1 liter goes in here season  
[39:51] with a pinch of pepper and a tiny drizzle of olive 
oil and that's the prep done I then love to do a  
[40:00] double wrapping of Tim foil just to really protect 
it we're trying to create a little ecosystem right  
[40:07] we want the the water to evaporate you know flavor 
through the lamb and the tomatoes and all those  
[40:12] flavored spices hit the roof and then kind of 
rain back down again sort of clench the foil  
[40:19] try and make it as tight as you can all tucked 
up ready and raring to go so you can actually  
[40:25] put it into a cold oven so it's a brilliant 
dish to whack in just after breakfast that's  
[40:30] when I normally do it and that goes in an oven 
at 170° C which is 325 F I'm going to cook that  
[40:38] for about 6 hours and in that time everything's 
just going to cook together you know it's all
[40:43] good put together in well under 
10 minutes and the oven then does  
[40:51] all the hard work my perfect 
kind of cooking quick and easy
[40:59] [Music] the house is full of gorgeous smells and 
this my friends this is what you get look at that  
[41:09] come on I mean that is just insanely good you 
can see where the meat is kind of pulled away  
[41:15] from the bones so tender the Tomato perfume is 
just absolutely through everything and that's  
[41:22] why that tin foil is so very important 
if you were a really nervous cook do  
[41:27] this the guarantee of flavor and tenderness and 
textures and enjoyment are all here let's get in
[41:34] there what's really amazing about those 
preserved lemons is even though they've  
[41:42] had 6 hours cooking the texture is still 
there and that little bit of fragrance  
[41:46] just Pops Pops it's just unbelievable and the 
chickpeas are cooked in all of that they're  
[41:52] like super chickpeas this is a proper 
family dinner this is one for you to try
[41:58] definitely quick to prep and outrageously tasty 
this epic sharing Feast works really hard to make  
[42:10] cooking for a crowd a breeze first up my mega 
mustardy beef it's super simple but melt in the  
[42:17] mouth tasty everyone's got to have a couple 
of really good skews up their sleeve and I'm  
[42:23] going to make melting mustardy beef it's one of my 
favorites you'll need Shin of beef carrots onions  
[42:31] wor sheer sauce and whole grain mustard five 
ingredients working so hard to make a delicious  
[42:38] delicious stew and the great thing about this 
recipe is it's really quick to prep and slow  
[42:44] to cook which means you're amplifying tenderness 
and flavor so let's start at the beginning let's  
[42:49] start with the meat I've got a cut of meat here 
which I want to reconnect you with it's a shin of  
[42:54] beef go to your butchers ask for nearly a kilo 9 
G of beef shin and it normally comes with a bone  
[43:00] in here like that ask him to remove it but make 
sure you keep it this is full of Marone right so  
[43:05] it's like the most amazing stock Cube that could 
go into your food all natural so we've got the  
[43:09] Marone there that can go into a pan now I've got 
two pans a casserole pan that we're going to cook  
[43:13] in and then a frying pan and I'll turn them up 
onto a high heat the marabon can go in and just  
[43:19] Brown off a little bit and then I want to slice 
up the shin of beef into sort of 5 cm chunks just  
[43:26] nice big Cuts really simple and go straight into 
the pan for a bit of Browning by coloring the meat  
[43:34] you're going to give the stew really beautiful 
flavor lots of black pepper and a nice seasoning  
[43:41] of salt happening as well okay so we got another 
casserole pan here and this is where we're going  
[43:46] to cook the whole thing so let's just go our 
carrots first 500 G of carrots now of course  
[43:51] the regular carrots are these little Beauties 
but when you go down the farmers markets or in  
[43:57] supermarkets now you'll notice there's heirloom 
varieties these are kind of like the oldfashioned  
[44:02] varieties if you see them please buy them because 
if we don't buy them they'll stop selling them  
[44:06] and I just love the array of different varieties 
I'm just going to cut them at an angle into sort  
[44:12] of 5 C chunks cuz they're going to have 4 hours 
in the oven with the meat okay so you don't want  
[44:17] to cut them small cuz they'll just dissolve into 
nothing we want them to stand up to the cooking  
[44:21] so just add a little oil to your casserole 
pan and we'll go in with those incredible
[44:27] carrots so shake those in and then next ingredient 
up onions 500 G white onions red onions whatever  
[44:37] you can get your hands on is all good I'm using 
one of each and I want you to just peel it if you  
[44:44] just half it and then just kind of bust them out 
of their natural shape into these lovely little  
[44:49] petals and they just cook so well in the stew like 
that so let's put the onions in with the carrots
[44:59] so we got these on high pizs so we're getting a 
bit of color happening here let's have a little  
[45:03] look at the meat beautiful color and there's no 
oil in that pan just natural fat rendering out so  
[45:10] I've turned all that meat we're nearly there the 
last couple of ingredients a wsh sauce and mustard  
[45:18] whole grain mustard what a combo it's going to 
really bring all these flavors together so uh  
[45:22] let's go in we're going to put it together now it 
couldn't be any simpler in we go oh yes and the
[45:30] bone so we're back into one pot cooking 
now and then we're going to go in with  
[45:38] 120 ml of Worster sheer sauce and then 
in with a couple of nice teaspoons of  
[45:45] whole grain mustard this is going to be a 
joyful combination I'm going to top it up  
[45:51] with just a little bit of boiling water 
about 800 Ms but just to cover the bone  
[45:58] and then lid on top the oven is at 160° 
C which is 325 fit now let's just let the  
[46:07] oven do all the [Music] work the Stew's had 
about 4 hours let's get it out oh it smells
[46:18] amazing look at that oh it's dark and moody right 
come come on let's have a little look see what's  
[46:28] going on beautiful and it just falls apart let's 
have a little look at the bone marrow just try  
[46:36] and pour it out look at that loads of flavor 
right there you can see all the way through it  
[46:42] now let's serve up a little [Music] bit what's 
beautiful is the meat is chunky but you know  
[46:54] the smallest amount of pressure and that's just 
going to fall apart come on then let's get in
[47:00] there m the beef Shin is so tender and sweet 
thing I love about this dish is you can knock  
[47:12] it together so quick and you let the oven do the 
work let the magic happen the gravy is so so good  
[47:21] absolutely Heavenly my melt in the mouth mustardy 
beef simple comfort food that's loaded with flavor  
[47:32] first my stupidly simple one pan Tika chicken the 
fastest roast there is sometimes you just need a  
[47:40] dish that's so quick to prep and then you just 
bang it in the oven while you get on with other  
[47:44] stuff and then fill the house up with the most 
gorgeous gorgeous smells you'll need free range  
[47:50] chicken Tika paste potatoes fresh coriander and 
cauliflower it's very simple we're going to hack  
[47:58] up the spuds to 3 cm chunks I'm going to leave 
the skin on so they'll be really crispy on the  
[48:04] outside and super fluffy on the inside literally 
just hack them up throw them into a tray no par  
[48:10] boiling no other pans required and it's kind 
of funny isn't it that concept of simple you  
[48:17] know is it coming in and sort of like pounding 
out a dish in 20 minutes or is it just bang a  
[48:22] few things together in minutes and let the oven do 
the work and I think you know you need both right  
[48:28] depending on what you want to cook but I love 
this kind of thing on a Friday cuz I've always  
[48:32] got stuff to do you know but you can have that 
lovely hour hour and 20 minutes while you just  
[48:37] get on with stuff so spuds are in this really is 
quick and easy cooking in well under 10 minutes  
[48:44] you can have a whole meal prepped and in the oven 
then the collie colli is great and certainly when  
[48:49] it's spiced uh with Indian spices so I'm just 
going to take the fletes off just break them  
[48:54] up into potato siiz pieces that's the bit we 
normally use but we're also going to celebrate  
[48:59] the leaves and the stalk so we're just going to 
chop up similarish size to the potatoes get it  
[49:04] in there and the stalk don't waste anything it's 
all good so in we go next up coriander to ramp up  
[49:14] the flavor use stalks and all slice all the way 
up there until you run out of stalks like right  
[49:20] now and you end up with these beautiful leaves 
just put the leaves in a little bowl of cold  
[49:26] water if you can put ice in there even better 
but that will keep them really fresh until you  
[49:31] sprinkle it over when this is finished beautiful 
these go over here pretty much this is done now to  
[49:39] finish the veg just season with olive oil red 
wine vinegar salt and pepper so let's get our  
[49:47] chicken like that and let's get our Tika paste 
now this is not a sauce this is a paste okay and  
[49:55] these Indian spice pastes are brilliant so you 
know this has got about 11 ingredients in it and  
[50:00] it's all done for you so two heaped tablespoons of 
Tika paste but of course you could use any paste  
[50:07] you like uh you can like mix it up if you got 
a particular Curry like Rogan Josh or you know  
[50:12] coma use that it's all good making your own curry 
paste is a joy but if you're pushed for time the  
[50:18] ready-made stuff delivers on Flavor fast then 
hands chicken rub up massage in all the cracks  
[50:27] and just the residual paste on your hand is enough 
to kiss the spuds and the cauliflower it's that  
[50:35] simple it is done let's have a hand wash I've got 
my oven preheated 180 deg C or 350 F and here goes  
[50:46] the magic little tip I'm going to put in the tray 
underneath and then put the chicken directly over  
[50:54] the top so it's going to rain spiced chicken juice 
all over the potatoes and Collie it's going to be
[51:01] amazing with this Nifty method 
the chicken juices create an  
[51:08] instant intense spicy sauce so you won't 
need to bother making a timec consuming
[51:14] gravy okay let's have a little look 
it's so exciting okay just over an  
[51:23] hour this is had and it's such a great 
great technique come on let's pull it
[51:29] out so here she is get a little scraper and 
there'll be crispy bits and if you think  
[51:41] about it all the kind of goodness that would 
have gone into making a traditional gravy has  
[51:46] now rained on your cauliflower and your 
potatoes I've got the coriander that's in  
[51:54] the cold water you know it's the Twist on 
a classic roast chicken it's so beautiful  
[52:00] just pull it off the bone and also notice 
it's still full of juice see that juice
[52:05] beautiful with this cracking roast you'll have 
all of the flavor with none of the fuss let's  
[52:16] get in there let's have a little tuck in the skin 
is so crisp and delicious so good those spices  
[52:27] really nice contrast and the potatoes and the 
collie it's kind of the best bit it's absolutely  
[52:33] delicious prepped in well under 10 minutes 
cooked in one pan my time saving chicken tikas  
[52:40] the fastest roast around we're going to make the 
most amazing quick little dinner it's delicious  
[52:48] I love this dish using hand dive scallops black 
pudding frozen peas mint and perfect spuds for m  
[52:57] seared scallops with Crispy black pudding 
hear me out with Crispy mint and smashed  
[53:03] peas and potato five ingredients working 
really really hard first job get the mash  
[53:10] on Cut 400 G of Maris Piper potatoes into 2 cm 
chunks I'm not going to peel it so I'm saving  
[53:16] time and also a lot of the nutrition is in 
the skin so I gain nothing I gain nothing  
[53:22] in this dish by sitting there peeling it right 
cuz we're going to have peas in there as well  
[53:26] lovely Vivid green gorgeous sweet pea potato mash 
calm down Jamie it's just a dish we'll boil those  
[53:34] for about 10 12 minutes they'll cook really quick 
because you've cut them really small so scallops  
[53:41] black pudding it's a beautiful combination 
don't knock it until you've tried it have a  
[53:48] look at these scallops they're beautiful they're 
really amazing things while the mash Cooks you've  
[53:54] got plenty of time to prep the other other four 
ingredients let's talk about herbs mint love it  
[54:00] one of my favorite herbs take the bigger leaves 
and pick them off put them to one side and then  
[54:04] you can take your smaller leaves these are going 
to be fried and many people have never ever fried  
[54:09] mint before and it is a joy the big leaves are 
going to go in the mash okay so let's take a nice  
[54:15] little chunk of the black pudding here all five 
ingredients need to work really hard and black  
[54:21] pudding is your fast track to flavor and texture 
it Cooks up so crispy and amazing so that goes in  
[54:28] the pan first and then what I'm going to do is 
just prep my scallops a little bit I'm going to  
[54:33] leave most of these hole but I do want to show 
you a preparation with our little scallop if I  
[54:38] just score this you know very carefully it's 
very easy nothing cheffy at all halfway down  
[54:44] like a little chest board that will open out like 
a flow and it creates texture so we're going to  
[54:52] just add a little tablespoon of olive oil season 
the scallops with a little salt not too much  
[54:58] remember they're from the sea then we're going to 
go with the two scored ones first and you see what
[55:05] happens scallops are brilliant when you're in a 
hurry because they cook so quickly simply sear  
[55:15] them for 2 minutes on each [Music] side and 
we'll go in with the mint leaves and they're  
[55:24] going to go really crispy and and they'll snap 
in your mouth it's mint like you've never really  
[55:28] seen it before and as you can see it's all going 
at the same time this is really really exciting  
[55:34] cooking crispy black pudding scallop searing we 
got mint getting crispy we've got potatoes here  
[55:39] they're nearly there they're like a minute 
away so I'm going to put in some frozen peas  
[55:43] and frozen peas are like the most incredible 
Workhorse in any kitchen put 200 g of peas in  
[55:49] with the spuds saving time and washing up peas 
boiling with potatoes SC searing beautiful look  
[56:01] at that and it's just caught beautifully and this 
piece of black pudding here just bust it up break  
[56:08] it up cuz I want it to be really crispy like 
little sprinkles and if you don't like the idea  
[56:14] of black pudding you put in some lovely smoked 
bacon beautiful really really nice so I'm going  
[56:20] to grab this mint that I picked slice that up 
and that's ready for our beautiful minted pea  
[56:29] Smash Potato drain your peas and potatoes and just 
let them steam add the Cho mint and then mash it
[56:37] up we always make mash with butter 
and actually if you make it with  
[56:44] really nice cold pressed extra virgin 
olive oil you can make an incredible  
[56:49] Mash we'll season that uh with salt 
and pepper I'll take this mash and  
[56:56] if you wanted to make it smoother you could 
but I quite like just keeping it Rough and
[57:00] Ready let's get our little scored one just so you 
can see what's going on gorgeous look at the mint  
[57:10] really really crisp the Great British black 
pudding crispy super Savory and ridiculously
[57:20] tasty come on
[57:28] there you go really nice exciting plate of 
food comfort food of mashed potatoes crunchy
[57:36] bits so good you know I love the idea of this 
being for two people you know something you  
[57:43] can cook so quickly so effortlessly 
the combo does all the hard work for  
[57:49] you proper cooking delicious a gorgeous 
stressfree supper for that's so quick and
[57:57] easy when you don't have the time or energy 
for complicated cooking this is the perfect  
[58:08] date night dinner it's going to be so good it's 
going to be really colorful it's super quick it's  
[58:13] healthy and yes it's luxurious with the crab 
it's such a cracker of a dish using pre-cooked  
[58:20] crab cherry tomatoes red chili fresh fennel and 
Good Old Spaghetti so look here is our beautiful  
[58:30] crab meat you can get this from supermarkets and 
they do some pretty good stuff these days or of  
[58:35] course you can order it in from your fishmongers 
they have it picked and dressed I think probably  
[58:40] crab is one of my favorite things in the world 
I'm using a mixed pot of white and brown crab  
[58:46] meat it's outrageously tasty and as it's already 
been cooked it's a real speed demon if you've  
[58:53] never tried it before it's sweet it's flaky 
get out there it's so good so first up fennel  
[59:00] and in this dish these little tops act as little 
FRS little herbs little sprinkles at the end and  
[59:07] they're beautiful so we'll Reserve those and keep 
those for later the toughest part of the fennel  
[59:12] will be these little stalky Parts here finally 
chop these just like that any old way just get  
[59:18] them fine the finer you chop them the quicker 
they'll get tender I'm going to put a pan on a  
[59:24] high heat I've got pan of boil of water go in 
olive oil little drizzle goes in and we go in  
[59:32] with the fennel stalks and then with the bulb look 
at that it's beautiful let's cut it in half I want  
[59:37] to show you what's inside the thing I love about 
fennel is you can steam it and dress it roast it  
[59:43] you can put it in with your boiled potatoes and 
then mash it there's so much you can do with this  
[59:47] beautiful vegetable really nice so just finally 
slice fennel up any old how don't stress about it  
[59:54] like that into into a hot pan add salt and black 
pepper have a little shake up lid on top so we're  
[60:03] frying caramelization and steaming softening and 
sweetening this twoin one fry and steam method is  
[60:10] a quick and easy way to cut down on your cooking 
time but guarantee flavor next up we're going to  
[60:16] go in with a pasta so I'm going to use 150 g of 
spaghetti this is enough for two people get your  
[60:22] hand around it twist it in we go so let that 
boil away nice and fast it's all going to be  
[60:29] done by the time this is cooked and the thing 
I love about this recipe is it's just so simple  
[60:34] while the pasta cooks with the fennel almost ready 
it's time to bring together the rest of the sauce  
[60:41] I'm using cherry tomatoes any you can get your 
hands on it doesn't really matter what you do  
[60:45] but you can half or quarter these now chili all 
I want to do is put the tip of the knife in the  
[60:51] end split it lengthwise the really hot part of the 
chili are are the seeds so if we remove those what  
[60:59] we can do is start celebrating the chili kind of 
fruitiness so have a little look in here see how  
[61:05] you got some color there that's fine that's nice 
we like that then we're going to go in with the  
[61:11] chili and the tomatoes and we're going to toss 
that through and then we're going to go in for  
[61:18] the last minute with the crab so the brown meat 
here this is maximum flavor okay we're going to  
[61:25] go in with the brown meat meat and the white meat 
all you need to do to the crab is heat it through  
[61:31] it's one of the fastest flavor boosts around mix 
it up really stir in that brown meat because it's  
[61:37] going to really be silky and delicious and 
be the most wonderful wonderful seasoning  
[61:42] to this dish and then drag the pasta in don't 
go putting it in a colander right that starchy  
[61:49] cooking water is really really important because 
that's what creates silky sauce so we don't want  
[61:56] it claggy Chile loves Seafood it loves crab 
Tomato's the same you know fennel works with
[62:02] everything it's just a beautiful celebration of 
the sea I'm so excited to try this I really am  
[62:14] and to finish just a tiny bit of cold 
pressed extra virgin olive oil come
[62:21] on all right I'm literally so chuffed right now 
that is one of my favorite pastas it just makes  
[62:31] me want to smile and I it's just so good my super 
Speedy crab spaghetti a date night dinner to die  
[62:40] for that's so quick and easy first my quick Asian 
fish cakes a speedy salmon supper that's easy  
[62:48] to prep when you can't be doing with complicated 
cooking it's the coolest dish ever you're going to  
[62:53] look like a hero and it's a joy to to make using 
salmon fets lemongrass Ginger fresh coriander  
[63:02] and sweet and spicy chili jam okay so I'm going to 
give you a recipe for the most incredible handmade  
[63:09] homemade fish cakes start to finish in no time at 
all pan on we're going to use salmon nice little  
[63:15] salmon fish cakes uh 500 gr of salmon get it from 
your fish Monga or your sou Market skin off no  
[63:21] bones this is effortless cooking at its best just 
chop up the salmon with these Asian ingredients  
[63:27] we're biging up flavor with ginger lemongrass it's 
a beautiful fragrant thing and using a lot of sort  
[63:33] of Asian cooking I'm just going to take the ends 
off like that and then we're just going to give  
[63:39] it a little spank with the side of a knife look at 
that absolutely amazing and if you smell it it's  
[63:47] like it's kind of like lemonade it's kind of like 
sherbet dip it's so fragrant Wicked ingredient  
[63:54] and then you want a nice little sort of chunk of 
Ginger about a little inch size piece I've been  
[64:01] quite wasteful with the skin but I quite like to 
make Cups of Tea out of that and it's delicious  
[64:06] I'm using the herb coriander really nice really 
fragrant I want you to pick a few beautiful gishy  
[64:12] little leaves right for a bit of sprinkl a little 
bit later then the rest we're going to hack it
[64:17] up lay the fish on here I'm going to slice half 
of it into centimeter chunks like this and then  
[64:30] into little dice that's going to be the texture 
and the juicy bits right and then the other half  
[64:35] we're going to go pasty so what's genius about 
this is we're just going to keep on chopping and  
[64:41] chopping into the ginger and the lemongrass 
and there is absolutely no Chef Talent here  
[64:46] whatsoever you can see I've got my hand on 
the end of the knife it's safe and we're just  
[64:51] going to keep on running through it mashing 
it up you know mincing it you can use the  
[64:55] of the knife just to smudge it and smash it and 
that's going to create the most incredible paste  
[65:01] that binds the fish cake without having to use egg 
whites or cornflour this Speedy no fuss technique  
[65:08] is the simplest way to bind your fish cakes next 
up a pinch of sea salt and pepper and now we can  
[65:15] bring it all together and then you can still chop 
it a little bit but there you go we're basically  
[65:20] done these are the quickest fish cakes ever just 
divide them up and shape them up I'm going to use  
[65:29] no oil at all there is enough natural fat in the 
salmon all those fantastic Omega-3s see how rough  
[65:38] that is I haven't formed it let it not be perfect 
this is homemade light vibrant flavors it's going  
[65:44] to fall apart in your mouth right you're going 
to hardly have to chew it's just going to eat  
[65:48] itself delish around about 2 minutes on each side 
I can rattle this out in under 10 minutes start to  
[65:54] finish cooked I'm going to turn the first one look 
at that lightly golden we don't want to overcook  
[66:02] these now let's do the corol bit some chili jam 
it's sweet and sour and you're going to get a nice  
[66:09] big bang for your buck a simple teaspoon on each 
is a great hack for a super quick sweet and spicy  
[66:15] glaze I'm going to cush it over the edge and the 
fact that these are a little bit gnarly that's all  
[66:20] good and I just want to turn it over back on the 
other side for like 30 seconds it's so quick it's  
[66:26] a brilliant thing to put in your repertoire when 
you're cooking for the ones that you [Music] love  
[66:33] and I love just to Rack these up put them in the 
middle of the table glass of wine with friends  
[66:38] you know do whatever you want and then get your 
nice coriander put it in and around I'm telling  
[66:42] you if your friends try that you can make that in 
front of them they'll be like what you doing what  
[66:47] you doing let's get in there bust it open look how 
crumbly it is so light and delicate and gorgeous  
[66:56] oh so simple so quick and of course you could 
have it in a patty in a pit of bread with rice  
[67:01] with noodles whatever you want but that is 
a fantastic little tip to make your own fish  
[67:06] cakes delicious a showstopping supper for 
days when life's too busy for complicated  
[67:13] cooking so let's get started with a ridiculously 
quick hot smoked salmon pasta a truly luxurious  
[67:20] dish for when time is tight let me show you an 
Absol absolutely spectacular pasta dish a meal  
[67:27] for two that is so fast for a taste sensation 
get some sustainable hot smoked salmon fresh  
[67:35] asparagus an unwaxed lemon dried Tagle arini 
pasta and gorgeous cremme fresh it's so good  
[67:44] you're going to love it and it's such a big 
flavorful dish for such a quick quick thing to  
[67:48] do so Pana boiling water on let's start off with 
the primary ingredient the hot smoked salmon you  
[67:55] can get it in all the supermarkets gorgeous skin 
flesh and that wonderful color there's such a lot  
[68:00] of flavor for one ingredient right here so this 
goes in a pan dry pan skinside down and we're  
[68:06] on a medium heat here what I want to achieve is 
crispy skin it's going to be really really good  
[68:13] hot smoked salmon is a total Time Saver because 
it's already cooked so just heat it through and  
[68:18] get the skin gorgeously golden now asparagus I'm 
going to use a little Gadget which is a speed peel  
[68:25] and we're going to just take this peeler from 
the base to the tip and what's beautiful is  
[68:31] the Elegance you know the Precision love that 
as soon as it gets tricky which is about now  
[68:38] that will put to the side so what I'm trying to 
achieve here guys is texture visual appeal and of  
[68:46] course the way you cut vegetables and ingredients 
changes the way it tastes put the ribbons to the  
[68:53] side for later then chop the leftover asparagus 
removing any Woody ends make it quite fine okay  
[69:02] um because your talini is delicate and you want 
this to stick around that beautiful pasta so  
[69:10] Salmon's been in there for like a minute I'm 
going to turn the salmon and it skin should  
[69:16] just peel off effortlessly and then a little 
bit like pork scratchings I want to get this  
[69:21] crispy so put the skin the other side down just a 
little oil and we're going to go in with a chopped
[69:30] asparagus and then if you look you can see it 
rendering getting super crispy as we're doing  
[69:42] that we can use our lovely unwaxed lemon just a 
few Strokes just the lemon zest gives such flavor  
[69:51] don't waste it so look let's have a little look 
here look at that you can see how delicate that is  
[69:56] lovely color beautiful big bits small bits and of 
course the asparagus is now sucking up all of that  
[70:05] lovely flavor look at that Skin's getting crispier 
this is going to be great right this pasta Cooks  
[70:11] in like 3 4 minutes um I've got boiling water 
here season it always important so you want about  
[70:17] 150 g of dried pasta there this talini it has 
egg in it so it's a gentle silky kind of pasta  
[70:26] so just break the pasta up and then let 
it boil when that Salmon skin is really  
[70:31] nice and crisp look at that oh it's popping 
and spitting take this out and I'll just put  
[70:36] that like that and then I can introduce lemon 
juice to this very lovely pan of wonderful
[70:47] flavor we literally just move the 
salmon and asparagus around and  
[70:58] when it's kind of cooked away I'm just 
going to grab this pasta and throw it  
[71:04] in you can drain it in the Coler if you 
want but if you got tongues you can do
[71:08] this once you've done that then 
the last ingredient is wonderful  
[71:15] creme fresh about a tablespoon goes 
in a little bit of relief from the  
[71:19] smokiness and I want to contrast that 
with the heat from pepper the generous  
[71:25] dusting and then we can jiggle the pan around 
I'm going to add a little bit of cooking water  
[71:33] and this will kind of almost relax the creeme 
fresh and mix with the beautiful smoked salmon  
[71:40] fat and I'm going to turn the heat off now and 
just move the pasta around that the smell is
[71:45] phenomenal look at that oh this is going 
to be good guys it's going to be so good  
[71:56] just before serving up throw the asparagus ribbons 
into the pan to give them a quick blast of heat  
[72:03] look at the color really really nice beautiful 
all I do now is go back to my crispy bit of
[72:12] salmon and you've got every last bit of flavor 
from that salmon and if you want to drizzle  
[72:22] it with a little oil and the important 
thing about pasta is not to talk [Music]
[72:31] eat and I love the way when you kind of Twinkle 
your fork around you get the beautiful asparagus  
[72:41] as well and there little chunks of cooked 
asparagus with the smoked salmon crispy
[72:47] bits big flavor big flavor it's a combo that 
wants to work those five things have got to be  
[73:01] best mates do you know what I mean haven't got 
time for ice breaking just got to be best mates  
[73:07] real food real cooking fun to make and not just 
quick BL delicious what are you waiting for you  
[73:15] shouldn't even be watching anymore my effortless 
hot smoked salmon pasta The Perfect combo of truly  
[73:23] classy flavors [Music] now buckle up for a very 
special pasta dish with surprising flavors that  
[73:31] your taste buds will thank you for this is 
something a bit different and I think you're  
[73:36] going to love it get yourself some gorgona cheese 
super ripe pears redico dried FF Farley pasta and  
[73:46] a handful of walnuts a really classy delicious 
pasta dish so the pastor of choice is ffar which  
[73:53] translates as butterflies and we love them my 
girls absolutely love these so we're going to  
[73:58] put couple of handfuls in for two people it's 
going to be great uh these take about 12 minutes  
[74:04] to cook season with salt and in the time it 
takes for this pasta to cook we will have the  
[74:10] rest of the dish ready so let's get that lid on 
in actual fact let's swap that lid take that for  
[74:16] a little bowl or a big bowl okay and what I want 
to do here is use it as a lid but also the subtle  
[74:23] heat of this is the perfect thing to melt this 
gorgona so I'm just going to cut about half of
[74:29] this look at that this is Italy's version of 
a Stilton it's gorgeous you can get it in the  
[74:38] supermarkets now you got gooey bits flaky crumbly 
bits light bits of blue so you've got creaminess  
[74:45] and Funk and a whole load of texture going on 
so just break that cheese up in the bottom of  
[74:50] the bowl and that will gently ooze and melt so 
that's why this bowl is so brilliant because  
[74:57] it's a gentle heat so it'll be almost like a 
kind of fondue and the only bit I won't use  
[75:03] is the little bit of skin at the side so Pastor 
on cheese melting it's looking good this dish is  
[75:10] all about big contrasting flavors so bring on 
Italy's version of red chory the mighty redico  
[75:17] this is a very very famous salad Leaf famous for 
being bitter and if you look at the cross-section  
[75:23] here it's abs absolutely beautiful but if you 
have bitter food in conjunction with sweet food  
[75:30] and the sweet food in this story will be these 
beautiful pears now you're talking right so sweet  
[75:38] with bitter with the creaminess of this beautiful 
cheese is going to be amazing and your tongue is  
[75:44] going to be like woohoo and that's what we want 
get a pan on a high heat then core and finally  
[75:50] slice two juicy pears now if they're one of those 
pears that has a kind of Cary sandpapery sort of  
[75:56] outside peel them right you can see these ones 
have got silky soft uh outsides and that's lovely  
[76:01] so just leave those get them a bit finer I'm going 
dry into the pan come back here we got a bit of  
[76:11] an ooze going on there so you can see how it's 
just melting molten funky [Music] cheese y'all  
[76:22] I'm going to have a little Chef's honor this 
is my bit of pear and this is a bit of Uzi Uzi  
[76:30] cheese right you shouldn't do this [Music] but oh 
creamy funky delicious seasoned depth of flavor  
[76:41] and then juicy sweet yes but it's only going 
to get better Clank up half the ricio into 1  
[76:48] cm slices and add to the pears so sweet and bitter 
come together together in a pan of love we're just  
[76:58] going to wilt that down for 3 or 4 minutes until 
that pasta's cooked you can see it shrinking and  
[77:07] softening it smells incredible the pasta is 
going to be done now look at that Uzi cheese  
[77:14] you know that makes sense yes love that so just 
going to take that off drain your pasta keeping  
[77:23] some of that precious stuff starchy water and 
grab a handful of walnuts and just crush them  
[77:29] in my hands beautiful so this is where things 
get quite cool then I'm going to go in with the
[77:37] pasta let's get that wonderful 
melty cheese you know it makes  
[77:45] sense yes and then a little bit 
of that starchy cooking water  
[77:56] pinch of black pepper wow and then you start the 
magic it's the most beautiful incredible pink so
[78:07] good and then a few bits of nuts crush them 
up as fine as you can in your hands and just  
[78:17] sprinkle it on top my friends that is a 
classic come on let's get in there [Music]  
[78:33] most of this is super silky but with the odd hit 
of the walnuts the bitterness is very subtle now  
[78:40] but the pear is beyond sweet and it's just working 
and the cheese is not strong it's very milky and  
[78:47] fresh with a nice little twang what a combination 
five ingredients just firing all of your taste  
[78:53] buds that's a great pasta right there what an 
utterly effortless grownup pasta dish bursting  
[79:00] with exciting bold flavors don't just watch it try 
it time for my Sicilian tuna pasta a simple way to  
[79:09] ramp up a midweek family favorite we're going to 
do a beautiful five ingredient pasta celebrating a  
[79:16] part of Italy that I just love so much Sicily for 
fantastic flavor get some sustainable tuna dried  
[79:24] pasta sh s baby Capers dried oregano and gorgeous 
ripe cherry tomatoes this my friends is a winner  
[79:33] of a dish and literally in the time it takes to 
cook the pasta it's all done and you're ready to  
[79:38] rock and roll so first up beautiful pasta into 
some salted boiling water I'm using pasta shells  
[79:45] here of course you can use any pasta you love 
300 G of pasta goes in make sure you season the  
[79:51] water lid back on and I just put the spoon slow 
SL a gel so it doesn't boil over now I want four  
[79:57] big teaspoons of these Capers let's have a little 
look at these in Sicily they absolutely treasure  
[80:05] Capers they use them in so many ways they make 
sauces salces stuffings pastas they flavor oils  
[80:12] and they're so perfumed and they come from a 
beautiful little plant that has amazing flowers  
[80:17] you use them right they're extraordinary right 
I'll grab a pan and I'm going to do something  
[80:23] different with this recipe to really get it going 
the Pan's heating up medium high heat and here we  
[80:29] have the tuna now you can get tuna in tins nothing 
wrong with it but the stuff in jars is normally a  
[80:34] bit better and you normally have a better quality 
fish and the oil is decent in here as well so for  
[80:39] a quick flavor hit Pour a tablespoon of the oil 
from the tuner into the pan then I'm going to  
[80:45] go in with these Capers right and they're going 
to Crispen up and kind of open out like that so  
[80:50] we're creating texture but also these Capers are 
going to flavor the oil delicious so we'll let  
[80:56] these just fry have a little look in there they 
just going beautifully crisp and they've sort  
[81:04] of popped gorgeous and while that's happening we 
can then prep our Tomatoes now look at these right  
[81:11] you can use any Tomatoes you like but by getting 
them on the vine they will taste better uh for  
[81:15] sure you can also get them ripe so they're really 
Juicy and Delicious once the tomatoes are off the  
[81:21] vine you can cut them in halves or quarters and 
to be honest if you're feeling like in a rush  
[81:28] or lazy just scrunch them with your bare hands 
and go completely old school when the Capers are  
[81:34] nice and crispy scoop most of them out and put 
aside for later look at that amazing and what  
[81:40] that's done is taking something soft that made 
it crispy and it's perfumed the oil that we're  
[81:45] going to fry our tomatoes in then throw a handful 
of tomatoes into the pan and it's time for a bit  
[81:52] of Sicilian seasoning in this lovely oil here 
just scrunch the oregano and it will literally  
[81:59] just rain that herb into there flouring oregano 
will take this dish to another level but if you  
[82:06] can't find it the regular dried stuff will do 
the job too the smell and as soon as it hits  
[82:12] the heat it's like a completely different ball 
game so we want to just very lightly cook these
[82:17] Tomatoes give it a nice little toss 
look at the colors look at that  
[82:25] really really nice so we can now go in with 
the tuna uh make sure it's msse approved and  
[82:32] look you can see the the kind of nicer tuna 
is more of a kind of beautiful chunk that we  
[82:37] can then flake and you can break it 
up small or big there's no right or
[82:41] wrong all I would do now is just Nick a bit 
of that starchy water and that will blend with  
[82:55] the fat from the tuner and just pull a bit more 
flavor out of that tuner as well once the pasta  
[83:02] is done drain and add to the sauce in the pan 
and of course being seashell shape was fantastic  
[83:10] about it is it's got that little cup that little 
cup that will trap the Cherry Vine Tomatoes the
[83:16] sauce what you want to do is just give it a 
good old toss you can use spoons if you want it  
[83:24] just dresses that Pastor in the most beautiful 
way but have a taste does it need salt and pepper  
[83:33] does it need a little tweak and look at that what 
a dinner so quick so easy so full of life look at  
[83:45] the juices and they're filling up all those lovely 
little shells and then get those beautiful Capers  
[83:52] and just sprinkle them and a little shaky shaky 
get everyone around the table get them there with  
[84:01] the forks in hand a beautiful humble gorgeous 
pasta very fast and full of color look at that  
[84:10] let's get in there that beautiful little mouthful 
a little shell full of tomato full of Capers all  
[84:18] the juices right enough talking in the Gob M 
big flavor big juicy flavor keeping it short  
[84:29] sweeten to the point and focusing on those little 
points like crispening up the Capers the quick  
[84:34] cooking the tomatoes so you're not making it 
frumpy but kind of full of life really really
[84:38] nice boy that's good my pimped up Sicilian tuna 
pasta a super simple way to turn a regular dish  
[84:49] into an elegant Family Feast this Rosé pesto 
prawn pasta is is a simple showstopper perfect  
[84:56] for when you want to impress someone special in 
a Flash it's an absolute stunner of a dish I know  
[85:02] you're going to love it the flavors of this 
dish come from sustainable King prawns fresh  
[85:08] garlic red pesto rosé wine and dried tagliarini 
pasta we're going to make a really delicious  
[85:17] pasta this is going to be cool guys and it's 
quick if I'm hungry I can rattle this out in  
[85:22] like 10 minutes okay and you can too so I've got 
lovely tagini you can use spaghetti whatever makes  
[85:28] you happy but these elegant delicate noodles are 
really really nice get your pan on salted boiling  
[85:34] water there and then we're going to use prawns 
beautiful MSC approved shell on prawns and I'm  
[85:38] going to show you fast track to maximum flavor 
we're not mucking about you're going to love  
[85:44] it the next ingredient that's going to bring 
this little party together is pesto this red  
[85:49] one has got peino parmesan nuts olive oil it's 
got Sun dried tomatoes there's a lot of flavors  
[85:56] in there oh my Lord with garlic it's looking 
good right finally I want a cheeky bottle of  
[86:02] chilled light rosé wine and a frozen glass 
right because it makes me feel like I'm on
[86:12] holiday okay so first a little drink for the
[86:18] cook delicious it feels like summertime and I 
want that in this dish peel and slice four cloves  
[86:28] of garlic and we're all set you are going to feel 
the love get yourself a nice big pan high heat put  
[86:35] that on get 300 G of prawns out and I'm going to 
show you little trick I want four prawns where I'm  
[86:42] going to leave the heads and tails on but I want 
to remove the central part of the Shell keep the  
[86:48] head on keep the tail on and the middle just pinch 
it off just like that now simply slice down the  
[86:53] back and remove the vein this technique is called 
butterflying and it will speed up the cooking  
[86:59] grab hold of that delicious sauce and make it look 
superb so look you've prepped these four and here  
[87:06] for the other prawns is the next little trick cuz 
the most valuable part of this dish is the prawn  
[87:14] heads yeah you heard it prawn heads it's where the 
flavor is so saving the bodies for later remove  
[87:21] the heads from the rest of your prawns in there is 
deep incredible flavor it's sweet it's delicious  
[87:29] and it tastes of the sea so look there's the heads 
we're going to treasure those they go into our pan  
[87:35] with our four prepped butterflied prawns right 
some olive oil and it will start to fry you'll  
[87:44] see that blue raw prawn go pink it's like magic 
it's incredible peel the shells the remaining  
[87:54] prawns and simply chop them up what we want is 
little bits of this prawn to stick to the pasta  
[88:02] so run your knife through it and then we're going 
to go in with our prns and the garlic and garlic  
[88:09] and PRS don't need any time to cook it's so fast 
at this point in the game we're nearly there like  
[88:19] literally we're nearly there let's have a little 
wash up so we're going to get our pasta 150 g of  
[88:26] pasta this takes 4 minutes in it goes the smell 
now is amazing and look at the head here squash  
[88:35] it that is gold dust look Gold Dust now we're 
going to go in with two Heap teaspoons of the  
[88:45] pesto and you can hear that it's hot it's colorful 
it's getting complex there's a lot of deep flavor  
[88:52] here then we go in with about half a glass of wine 
let the Rosé bubble and reduce for one minute just  
[89:03] give it a little toss we're kind of ready and 
RAR in to go use tongs and just drag our pasta in  
[89:12] we're done guys we're done so beautiful it smells 
amazing off the heat taste it I'm going to hit  
[89:21] it with a little black pepper just for a little 
kick and that my friends is a beautiful beautiful
[89:28] pasta elegant one final little flourish of extra 
virgin olive oil and a dusting of that black  
[89:40] pepper that is a fast and furious fun dish with 
deep flavor enough talking let's eat it [Music]  
[90:02] you got the garlic you got the pesto beautiful 
wine you know when you kind of get your fork  
[90:07] in there you get little bits of prawn trapped 
in the pasta really really nice tip to sort of  
[90:13] chop those prawns up but of course then you get 
the big old chunk as well that you can attack  
[90:17] with your fingers once you've had a go you'll be 
hooked five ingredients working really really hard  
[90:25] sexy prawn pasta for two super quick to make 
and guaranteed to earn big brownie points now  
[90:33] for my fast and fiery oene penny arabiata a 
quick veggie pasta the perfect grub for the  
[90:40] end of a busy day in this recipe I'm going to 
extract the very best of chili flavor and it's  
[90:46] not just heat there's fruit and there's kind 
of warmth that it can give you and it makes you  
[90:50] feel really cozy I want that in this dish using 
fresh chilies large firm Obin garlic tinned plum  
[90:59] tomatoes and dried whole wheat pasta I love 
clever ways of using chili in a dish and this  
[91:06] dish is centered around chili the beginning of 
this recipe actually starts with making yourself  
[91:12] a condiment that will sit in your fridge I'm 
going to put you know a nice amount of olive  
[91:17] oil into a jar this is the jar I'm going to 
store it in but I'm going to put all this all  
[91:22] in the pan so that's heating up I'm going to go 
to my chilies I'm going to take the little tops
[91:27] off like that and then most of the heat is kept 
inside the chili so scrape the membrane and the  
[91:40] Little Seeds here leaving you with the actual 
fruit I'm going to take it and I'm going to put  
[91:45] it into this oil and what that's going to do is 
cook the chili make it tender but it's going to  
[91:50] bring out much warmer gentler notes you want to 
make it an inclusive dish you don't want to do  
[91:55] it so hot that everyone's like going nuts right 
so now these chilies are looking quite good add  
[92:02] them to a little Jam Jar like this delicious 
you can use it in soups and stews and rotos and  
[92:10] I'll pour the oil in there as well make sure the 
jars are heat prooof jar I'll leave about three  
[92:16] or four and then we're good now oine and I want 
to make it soft and silky and golden and meat  
[92:24] and delicious first off half them and 
get them into boiling water season with  
[92:30] salt and we're just going to give it 
5 minutes what you'll end up with is  
[92:34] lovely creamy internal flesh and that skin 
that's currently not edible will become
[92:38] edible we're going to take the Obin
[92:44] out with this you've got nice soft flesh 
and I'm literally just going to hack them  
[92:53] up into sort of inch chunks we'll turn 
the heat up now to medium medium high
[93:02] beautiful toss it in that beautiful warm 
gorgeous chili oil always shake it flat  
[93:13] cuz we want to get color on that skin and the 
inside of the OB jeans season with salt and  
[93:18] a little pepper let's get in with the 
pasta 300 G of your whole wheek pasta  
[93:24] goes in this takes about 9 minutes to cook 
then for a lovely robust flavor simply slice  
[93:30] up four garlic cloves nice and fine I'll add 
that to the pan cuz it's doing quite nicely
[93:37] now so the last piece of the story is the 
tomatoes by trading up to the plum tomatoes  
[93:46] you'll always get an a gr tomato what I like 
to do then is just crush it in my hands but  
[93:51] I don't want to wear it so I am standing 
at a distance get a nice little pulp and  
[93:56] it smells incredible as soon as that Garlic's 
taken on a little bit of color go in with the
[94:01] tomatoes steal a bit of the cooking water to 
clean out the tin and you use that to clean  
[94:11] out our little Bowl here and it just helps you 
achieve that consistency that you want half a  
[94:18] tin of pasta water will do the trick the sauce is 
pretty much done now we'll bring that to the boil  
[94:23] we'll season it up pasta's ready and 
then into the sauce it goes and then  
[94:32] a nice little toss up hot and steamy in 
temperature and flavor right let's play
[94:39] up really nice pimp this up a little bit you can 
just take a little bit of this slice it up it's  
[94:50] so soft and tender lay it over a little chili oil 
and that my friends is a beautiful [Music] thing  
[95:07] M the OB jeans are really good it's just that 
wonderful balance between sort of the sweetness  
[95:17] of tomato and heat that's so good and it just 
makes you feel good it gets your endorphins going  
[95:22] it actually gets you sort of picked up a spicy 
little veggie pasta for days when you can't be  
[95:30] doing with complicated cooking so we're going to 
do a beautiful recipe this is like the coolest  
[95:34] little thing to do with prawns you'll need fresh 
king prawns garlic lime curry powder and sweet  
[95:42] mango chutney it's an amazing process and recipe 
that gives you texture crunch softness sweet sour  
[95:49] spice it's really really good so big pan let's 
whack that on a medium high heat we're going to  
[95:55] be biging up prawns of course so we've got 300 
G of prawns here these are absolutely delicious  
[96:01] they're fresh uh you can see by the beautiful 
blue color I love this size really really nice  
[96:06] I find it gives you the best kind of sweet flavor 
they've got all their shells on and I always look  
[96:10] for the msse approved accreditation so they're 
sustainable right so 300 G of prawns what I want  
[96:15] to do is make it easy to pick it up and eat it 
most of the flavor is in the head so I'm just  
[96:21] going to peel the prawn all the way down to the 
T and you can leave the tail on as well now by  
[96:25] peeling this prawn we can do a couple of other 
things as well one is remove the little Vein  
[96:30] from down here and you can do that easily by just 
running a knife carefully down the back of a prawn  
[96:36] it's very very simple and if you put that tip in 
you'll pull out this little vein like that and you  
[96:41] can just lose that but also by running the knife 
down there you're allowing this prawn to Butterfly  
[96:46] and what that means is just to open up like a 
butterfly this is a stunning way to prep your  
[96:51] prawns and a great tip to help them take on added 
flavor in the pan okay so we are all done garlic  
[96:57] we're going to use quite a bit of actually we're 
going to use six cloves of garlic which for two  
[97:01] people you know that's kind of cracking on a lot 
but we're going to make them sweet and delicious  
[97:05] so it's not going to be garlicky sort of in a 
pungent horrible way we're going to flavor the  
[97:09] oil to cook the prawns in and we're going to make 
them like little crisps like literally like crisps  
[97:14] try and slice the garlic the same thickness if 
you don't then you won't get that lovely even  
[97:20] cook so they're all Crispy Crunchy so I B bit 
of love goes a long way so the garlic is done  
[97:26] then I'm going to be using a couple of little 
condiments that make this dish first one is a  
[97:32] good curry powder a really nice blend of all those 
spices right each kind of curry powder varies pick  
[97:38] one that you like they're in all the supermarkets 
then the star of the show as well as the prawns  
[97:42] of course a nice mango chutney because you get so 
many layers of flavor you get a real bang for your  
[97:49] buck but most importantly you get that glaze and 
that sort of sweetness that wrists off the spice  
[97:55] and off the garlic that's going to be amazing 
so in a pan I'm going to add a tablespoon of  
[98:00] oil and then I'm going to go in with the garlic 
if you angle the pan like this you almost create  
[98:07] like a little mini deep fat fryer Garlic's very 
sensitive it's got natural sugars in there and I  
[98:11] want to fry them until they're crisp and golden 
if you make them kind of go black they'll go  
[98:15] slightly bitter so these are looking really good 
so all the Garlic's out now we turn the heat up  
[98:21] and we've got this gorgeous garlic oil so we go 
in with a teaspoon of curry powder just move the  
[98:28] oil into that curry powder and it will just start 
to toast and go beautiful then we can go in with  
[98:35] our prawns and they'll go from that amazing 
blue color of the raw prawn and as the heat  
[98:42] penetrates it you know it'll start turning that 
amazing pink and where youve butterfly it it will  
[98:48] start to transform here we go look at those 
colors woohoo so that garlic oil is infusing  
[98:55] with the curry powder and don't forget we've got 
loads of flavor in those porn heads there look  
[99:01] there there oh yes and they're basically done 
now you don't need to overcook prawns at all  
[99:07] we're going to go in with one nice big spoon of 
mango chutney so now the Mango's in there this is  
[99:14] kind of the sizzle time right it's going to glaze 
it it's going to shine and then onto the plate we
[99:19] go some of that lovely juice just in the middle 
and then we get those beautiful garlic chips  
[99:28] and we just sprinkle those in and around then 
our last ingredient is lime so little strokes  
[99:34] of the lime zest makes all the difference 
then we can simply just slice that into a  
[99:40] little wedge a fantastic little Sizzle 
plate it will be impossible to not want  
[99:44] to get stuck into that lime juice over the top 
don't be polite about it get in there oh yeah  
[99:53] absolutely delicious the crunch of the garlic 
was totally worth it every now and again you  
[99:59] get a little chunk of mango the prawns in all of 
that just work really well you've still got the  
[100:04] sweetness they're perfectly cooked fresh zingy 
sweet and sour hot and sizzling I love it quick  
[100:11] to prep and ridiculously tasty my lips smacking 
sticky mango prawns a pleasure to cook and a joy  
[100:17] to share next up my one pan fabulous fish a speedy 
supper that guaranteed perfect rice every time I'm  
[100:27] going to make a fantastic tray bake or pan dish 
one pan five ingredients brilliant combo using  
[100:34] white fish fets basmati rice green olive tapenade 
cherry tomatoes and fragrant fresh Basel everyone  
[100:43] needs a great one pound dish up their sleeve 
and this my friends is a cracker it's super  
[100:48] healthy I'm using some beautiful hadock here but 
you could use any lovely white fish and I would  
[100:53] look for the MSE approved accreditation so they're 
sustainable right so I've got two chunks so this  
[100:59] method is brilliant we're going to use a casserole 
style pan it's all going to cook in here to put  
[101:05] the heat on we're going to use 300 G of basmati 
rice which is about a Mug's worth a little pinch  
[101:13] of salt basic seasoning very important then 
I'm going to top it up with 600 M of cold water  
[101:19] straighten the pan you want to let it just boil 
for 4 minutes minutes okay and by then the rice  
[101:25] would have started to swell and that's when we 
add our fish and then I want to add some tapenade  
[101:30] so it's basically minced or chopped black or green 
olives I've got green olive here just get two Heap  
[101:36] teaspoons and just stir that through the rice so 
that's a really nice basic seasoning we're going  
[101:41] to give it 4 minutes then we'll add the fish we 
want four clear portions like that fantastic now  
[101:48] I've got 350 G of cherry tomatoes you could use 
any Tomatoes you like but if if you have a look  
[101:53] down the markets or supermarkets now you'll see 
they're selling all kinds of wonderful colors and  
[101:58] shapes they're just so pretty this is a totally 
stress-free supper no tricky techniques simply  
[102:04] slice your tomatoes in half we're going to dress 
this with a pinch of salt and pepper and I'm going  
[102:09] to go in with a tablespoon each of olive oil 
and vinegar and then Basel get yourself about  
[102:16] eight Spriggs what I'm doing is just picking the 
pretty little leaves of Basel and putting that to  
[102:22] one side and then the bigger leaves go into my 
salad and then once I've got that I'm going to  
[102:28] just grab the basil like this and have a little 
tear up and then a little tossup so what this  
[102:33] is going to do is season flavor and draw out the 
natural moisture in those gorgeous Tomatoes this  
[102:39] rice has had 4 minutes so I'm going to take these 
beautiful fillets and I'm going to just snuffle  
[102:44] them in there and I'm going to sprinkle all those 
lovely herbs and tomatoes in and around and then  
[102:49] look at all those juices pour all those in this 
is all flavor and the rice is going to protect  
[102:54] the fish it will also absorb the flavor from 
the fish and everything's going to share let  
[103:01] that chug along for 10 minutes on a medium high 
heat cooking everything in one pan boosts flavor  
[103:07] and guarantees perfect rice and delicate fish 
so let's have a look very nice so let's try the  
[103:13] rice get it's cooked The Last Remnant of water 
is going and you can see how the tomatoes have  
[103:19] just kind of given up all their beautiful flavor 
so let's turn that off now I can can hear it just
[103:23] crackling few of those lovely little Basel 
leaves on top little drizzle of extra virgin  
[103:32] olive oil and a little teaspoon of tapenade 
just to go down that little Galley this is  
[103:37] real comfort food but it also takes the fear 
out of two things I still think there's a lot  
[103:40] of people out there that are frightened 
to cook fish and rice this solves both  
[103:45] and one thing to wash up to feed for 
people Joy so let's have a little look  
[103:49] at the fish lovely juicy flakes of fish and 
of course we're cooking it in that fantastic  
[103:54] moist environment right but it's sucking up 
the flavor from the tomatoes and from the
[103:59] tapenade M the flavor is massive 
sweetness saltiness oh it's just  
[104:08] delicious and it's the quickest little 
dinner ever there five ingredients in  
[104:11] a pan 15 minutes later you got 
not just food but a feast it is
[104:16] delicious my perfect one pan fish easy cooking 
to make you really happy at the end of a busy
[104:25] [Music] day next up my stupidly simple crispy 
squid and smashed avocado a sexy starter for  
[104:39] sharing that you can rattle out in minutes it's a 
great great combo people go nuts for this you'll  
[104:45] need fresh quid whole meal flour hot chili 
sauce avocado and fresh limes I want to show  
[104:53] you how to make something that I love to do at 
home as a starter or as a nice little sort of  
[104:57] nibble on a lovely Summer's Day glass of wine 
really civilized but good flavors so first up  
[105:02] about a centimeter just over of olive oil I'm 
going to heat that up on a medium high heat um  
[105:08] so that's doing its thing next up 250 g of squid 
and for extra texture use the tentacles and all  
[105:16] so I'm going to line up the squid and just cut 
it into centimeter slices like so I think people  
[105:23] are quite scared to cook squid at home so clearly 
there's like a a little worry about how do you do  
[105:27] it you know is it complicated so let's kind of go 
through it because it is a wonderful little treat  
[105:32] to master so Squid goes in we're going to add 
whole wheat flour handful couple of tablespoon  
[105:39] and we're just going to toss that around and 
it will immediately stick to it so that's your  
[105:43] coating so when you're tossing these up just make 
sure you open up the little squid you know so you  
[105:49] can get the flour in there and if you want to add 
more then feel free to add a little bit more flour  
[105:54] and just make it light and covered and fantastic 
so look at that legs tube Frills nice get your  
[106:03] oil nice and hot then pop a piece of squid in 
as a test when it turns golden it's time to get  
[106:08] your squid in so that's frying quite nicely and 
we're going to go straight in to our oil this is a  
[106:17] super Speedy way to cook but it always take care 
when you're frying so we're going to cook this  
[106:23] for about 3 to 4 minutes until really crispy 
and golden so that's a perfect amount of time  
[106:29] to make our smashed avocad it couldn't be simpler 
just have it Stone it and peel grab the fork and  
[106:37] I'll just give it a nice little mash up let's 
season this up so we want double flavor out  
[106:45] of this line get a fine little greater we want 
the zest and there's so much flavor in the zest  
[106:54] in with the lime juice look at that you want 
it to have that kind of attack a little pinch  
[106:59] of salt and pepper at it good old mix delicious 
I'm going to do this as a share plate I'm going  
[107:07] to take our lovely smash here to just use 
the back of the spoon just to sort of give  
[107:14] it a little smudge around like that so this is 
looking really good now in just a few minutes  
[107:20] your squid will be golden and crispy a stunning 
Seafood starter or sharing plate ready in no
[107:27] time look at the color guys look at the [Music] 
color then just give it a little seasoned with  
[107:37] sea salt give it a little jiggle about to 
get rid of that excess oil and then just  
[107:45] make your stack of squid legs frilly bits 
look at that couple of pieces of the line  
[107:53] and then good old chili sauce give it a nice 
little drizzle around and there you have it  
[107:59] crispy squid smash Tavo what a joy so come on 
let's make a mess let's get in there chili sauce
[108:08] oh so good quite like getting the little rings and 
just kind of filling it up with the avocado proper  
[108:20] little classic five ingredients and glorious my 
soup top crispy squid and lime smashed avocado  
[108:28] no fuss food that's a pleasure to make and 
an irresistible treat to share first up my  
[108:34] supercharged Sesame sear tuna with a cheeky hack 
for an instant Asian flavor punch a joyful dish  
[108:40] that's unbelievably quick and ridiculously easy so 
we're going to do a beautiful seared Sesame tuna  
[108:47] it takes less than 10 minutes to cook it's really 
healthy you're going to love it using fresh tuna  
[108:53] steaks Japanese miso paste sesame seeds spring 
onions and crunchy sugar snap peas so let's put  
[109:02] those five things together in the most beautiful 
way let me show you our tuna here when it's kind  
[109:06] of shiny and clear and rosy red you know it's 
worth buying stick to yellow fin or skipjack  
[109:12] tuna uh they're much more sustainable look for 
the MSC certified approval which is really really  
[109:18] important absolutely beautiful now we're going to 
encrust that with sesame seeds it's going to give  
[109:23] you the most amazing texture crunch flavor it's 
really really good but to stick that to that we  
[109:31] need a nice little surprise ingredient that you 
might not have used before miso you can get it in  
[109:36] all the supermarkets and this is a fermented bean 
product you get this amazing sort of big meaty  
[109:43] Savory salty flavor it's really useful to season 
the fish and let the sesame seeds stick to it it  
[109:50] couldn't be any simpler get yourself a nice Heap 
tablespoon of the Miso and just divide it onto the  
[109:57] two chunks of fish miso paste gives an instant 
hit of Asian Umami flavor simply slather it on  
[110:05] all sides of the steak now what I want to do is 
get the sesame seeds and just sprinkle those on  
[110:10] a little board like that and we'll take our tuna 
steak and then just plop it on just shake it like  
[110:18] that and essentially what we've done is we've 
created almost like a breadcrumb topping but  
[110:25] with sesame seeds look at that couldn't be easier 
a great trick to learn and look at that it looks  
[110:32] cool it will taste cool it protects the fish it 
flavors the fish three ingredients working really  
[110:37] hard and one and a half minutes on each side super 
quick cooking so pan medium heat tablespoon of  
[110:44] olive oil and just lay that tuna in the pan just 
press the steaks a little bit to make it really  
[110:51] flat while the tuna Sears it's time to prep your 
veg slice the spring onions at an angle about the  
[110:58] same length as the sugar snap peas and if you kind 
of look at this guys it's kind of the same size  
[111:05] right you got lovely sweet sugar snap peas and 
a little slice of spring onion beautiful take a  
[111:10] little look at these steaks and for me the genius 
of this dish is by the time the sesame seeds are  
[111:17] golden the fish is blushing and perfectly cooked 
inside you can see the little bits where the Miso  
[111:22] has just caught a little bit and caramelized 
we always presume that tuna has to be cooked  
[111:28] all the way through fresh tuna is a different game 
right you're supposed to cook it almost like you  
[111:34] know lamb or steak you know leave some blush in 
there some red and then that way it's incredibly  
[111:40] elegant this really is quickfire cooking with the 
tuna steak cooked to Perfection let it rest for a  
[111:46] couple of minutes while you flash fry the veg turn 
the gas up and we go straight in with the sugar  
[111:52] snap peas and the spring onions there's hardly 
any oil in that pan okay so it's going to kind  
[111:57] of scold and Char a little bit and you're going to 
see like the little thin layer of the sugar snap  
[112:03] peas s of bubble up a bit and kind of just take 
on color and it'll be so sweet on the inside so  
[112:08] it's a lovely way to cook cuz it feels Smoky and 
sweet and these just need literally 2 minutes in  
[112:15] a pan and as it heats up the sugar snap it kind of 
like swirls up with steam a little pinch of salt  
[112:21] and then just a little bit of vinegar tiny bit and 
it will cook away and it just gives it that little  
[112:28] element of like on the back of the mouth but works 
really really well gorgeous go back to our lovely  
[112:37] little steaks here I'm going to slice them across 
about a centimeter thick you got that contrast of  
[112:45] the crispy Golden Top with the light delicate tuna 
so I'm just going to lay that over the veggies  
[112:53] lovely bit of extra virgin olive 
oil come on let's have a little
[112:57] try oh yeah it's so good so quick so healthy 
and something a little bit different delicious  
[113:12] a supercharged 10minute meal for days 
when life's too busy for complicated
[113:18] cooking for