---
title: '20 Super Easy Recipes & Dinners For The Family'
source: 'https://youtube.com/watch?v=NYHhDQBz4ZE'
video_id: 'NYHhDQBz4ZE'
date: 2026-07-01
duration_sec: 6818
---

# 20 Super Easy Recipes & Dinners For The Family

> Source: [20 Super Easy Recipes & Dinners For The Family](https://youtube.com/watch?v=NYHhDQBz4ZE)

## Summary



## Transcript

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