20 Super Easy Recipes & Dinners For The Family

[00:00] guys this is a dish that's going to blow your 

[00:04] a keeper you'll need re range Cumberland sausages 

[00:13] freshly grated Parmesan we're going to do sausage 

[00:21] exciting delicious things and it's so quick it's 

[00:27] cook the pasta so our timer will be the pasta it 

[00:35] season it with salt very important and then we're 

[00:42] talk about sausage British Cumberland sausage 

[00:47] beautiful boys look at those and then pinch out 

[00:54] or take if it's five it don't matter I might get 

[00:59] this making quality sausages into meatballs is a 

[01:04] is already packed with flavor and rare into go a 

[01:09] to order right it's much more delicious of course 

[01:14] make it the best that it can be right put your 

[01:19] of it crack it all Smash It All grind it Pummel it 

[01:27] this which is incredible and actually when you 

[01:33] pepper is essential to the success of this dish 

[01:39] balls and we're letting that cook and I don't 

[01:43] somewhere for ah okay so we've now got our little 

[01:52] pour the black pepper over here like this and I'm 

[01:58] completely different to regular pregrated black 

[02:04] you buy right and that's more of the black outer 

[02:10] what we can do is just put our balls over the 

[02:15] makes a difference you should try it oh my Lord 

[02:20] you just can't believe and then just give them 

[02:25] won't be so hot that you can't handle it no no no 

[02:30] kind of savoriness that's just phenomenal 

[02:41] much coating the meatballs in black pepper is 

[02:52] art of the perfect carbonara in my opinion is 

[02:58] the fats that have rended out of your meat 

[03:02] temperature and I'm just going to take a small 

[03:09] the stalks everyone throws them away they're 

[03:14] then into our egg and then we're going to go 30 

[03:30] parmesan and egg together 

[03:34] balls so now the pasta's done one of the biggest 

[03:46] and that's a problem because all the water goes 

[03:50] I'm just going to show you a different technique 

[03:56] and some water very important immediately that 

[04:03] frying anymore we're off the heat no more heat 

[04:08] of water in the eggs and in we go now the eggs 

[04:16] we want to do is have scrambled eggs absolutely 

[04:22] around and see it's got thick bit more water so 

[04:26] putting in and now look look look it's changing 

[04:37] and it's as much about Flavor as it is texture 

[04:43] and elegant like a lovely little silk scarf 

[04:48] go get yourself some [Music]

[04:55] pasta oh look at these lovely meatballs they're so

[05:02] good long stroke of Parmesan just to finish 

[05:11] another little Shake of the pepper first of 

[05:19] meatball so good the hum of black pepper 

[05:30] helped by the egg and the parmesan this is an 

[05:37] some of those little tips they'll stay with you 

[05:45] easy blow your mind food made in minutes next 

[05:54] rustic soup that elevates Humble Store cupboard 

[05:59] probably not as some of us know it it's a thick 

[06:08] fresh Basel stale jabata and parmesan cheese for 

[06:17] Papa Pomodoro it's a joyous thing so let's make 

[06:24] beginning of the flavor is with olive oil going 

[06:29] heat and then nice fat juicy cloves of garlic 

[06:38] finally slice the garlic we'll slowly bring it to 

[06:45] you chop them or if you crush them it wouldn't 

[06:53] a bunch a Basel or eight nice sprigs and I love 

[06:59] leaves for sprinkling and then the stalks finally 

[07:07] the pan it goes I don't want color on this 

[07:15] then going to tear in the basil and you normally 

[07:23] b in a funny sort of way we've started it but 

[07:30] of really good tomatoes it's worth 

[07:35] for organic tomatoes because this 

[07:40] up so the tin tomato go in and you got lovely 

[07:52] the tins with water here to get all that lovely 

[08:00] tomato sauce so that we're making a nice base 

[08:08] I'll turn the heat up now and use a little Masher 

[08:16] crushed mashed Papa Pomodoro to Italians is it's 

[08:22] child that you're kind of weaning you know 

[08:27] as much and I guess it's kind of like nostalgic 

[08:32] stage we're taking our jabata out and tear the 

[08:40] can make this with fresh bread but it's never the 

[08:45] when you use dry bread it's more Savory it's more 

[08:53] this is really clean wholesome healthy delicious 

[09:02] blip blip blip sort it out just turn it right down 

[09:09] up season that with a little 

[09:21] pepper completely transformed if you want to 

[09:31] few more through and then last but not least 30 40 

[09:40] soup gives it a nice seasoning then we're going 

[09:46] look at the consistency it's absolutely joyful 

[09:57] papa Al Pomodoro with a few final Basel leaves 

[10:03] oil this is really what makes this soup gives it 

[10:10] it if you make it with great bread and great oil 

[10:23] of luxury something really amazing and beautiful 

[10:34] Heaven the ultimate quick and easy comforting 

[10:40] elevated into a Heavenly hearty soup now for my 

[10:49] flavor gorgeous grub for those you love this is 

[10:55] right it's probably the most unshy thing I've 

[10:59] but the combination's genius and when it comes 

[11:06] with ripe cherry tomatoes garlic rosemary fatcha 

[11:15] is something it's just comfort food at its best 

[11:20] like kind of when you have a day in wearing your 

[11:24] really shouldn't see the street or your friends 

[11:30] what I'll do is I'll half the regular cherry 

[11:36] bit like a savy bread and butter pudding it's 

[11:43] go back for another bit it's delicious so the 

[11:49] here I really like this bread in this dish just 

[11:53] bread just get it in there 200 Gr so that's a 

[11:59] to go for four cloves of garlic so just peel those 

[12:08] so garlic goes in and then the fourth ingredient 

[12:16] but if you look in good supermarkets and delies 

[12:21] in jars and generally speaking the jar beans have 

[12:27] in a little vegetarian stock and they just taste 

[12:33] goes in I'm going to dress this now almost kind of 

[12:39] uh with pepper we're going to go in with a swig 

[12:45] virgin olive oil tablespoon and then we're going 

[12:54] of the bread and the beans is just going to 

[13:03] of the heart of the dish done seasoned up and 

[13:12] chipal ladas so I've got 12 quality chipas here 

[13:22] pinch the middle twist I literally only do this 

[13:26] make more of the sausage really and they're all 

[13:30] to push those chipil in let's do one more here 

[13:38] but some of it will be kind of blond and soft 

[13:44] the sides will kind of just cook away a little 

[13:48] goes 180° C which is 350 fhe for 45 minutes or 

[14:01] oh the smell is amazing look at that sizzling 

[14:08] other so beautiful you know that is exactly 

[14:14] things that you know people are going to love 

[14:18] you turn it around some of it's kind of like 

[14:24] everything I just say Enjoy the simplest  

[14:29] got four big old portions there let's 

[14:40] delicious the beans are like literally the 

[14:50] amazing so easy to put together but the oven 

[14:54] take just a small amount of sausages a long 

[14:58] is is comfort food at its best it's not glamorous 

[15:06] studge gorgeousness what's not to love that on 

[15:15] good a phenomenally fast No Frills Feast for the 

[15:27] one pan Wonder loaded with FL flavor and ready 

[15:32] an amazing amazing combination using succulent 

[15:42] thyme so we're going to cook the most beautiful 

[15:48] is a dinner uh something that you can share with 

[15:53] trimmed lamb chops they're gorgeous but if you 

[15:58] I want to do is take a little bit of time just 

[16:04] quickly render down the fat so you can cook the 

[16:10] to look beautiful and it's going to go really 

[16:15] going to season up these little bad boys lovely 

[16:23] pepper rub it into the skin all those little Cuts 

[16:28] going to put put the lamb almost back together 

[16:34] going to put this in here like that so what I'm 

[16:40] it's going to render all that away but see this 

[16:45] from being a little bit overcooked so we're going 

[16:51] meat around the side and crispy crispy skin it's 

[16:58] now now of course you can use regular orange baby 

[17:03] really good farmers markets the colors are so 

[17:09] with the carrots just take the end off like this 

[17:13] 200 g carrots here to cut down the cooking time 

[17:21] right see the fat that's come out here this is 

[17:27] see that we're not cooking the actual meat but 

[17:32] the carrots this is what I really love about this 

[17:39] from everything that's cooking and rendering out 

[17:44] best friends with lamb and carrots actually 

[17:50] then really importantly we're going to cook 

[17:54] incredible protective layer so what you want to 

[18:00] slap it's really subtle little things but that 

[18:08] flavor to flavor the whole dish but keep the 

[18:14] as a caramelized little sweetties absolutely 

[18:20] two oranges and then Nick the zest off of one 

[18:28] this Inc incredible orange Po and when that 

[18:33] up and kind of goes chewy and just sweet and 

[18:40] it's all looking good now in the pan here these 

[18:45] see they're catching and blistering the Lamb 

[18:53] is crispy this is such a cool way to cook lamb to 

[19:00] at this stage in the game I'm going to go in with 

[19:07] fat then we got another little story look at the 

[19:13] I love about it is it's all focused on cooking the 

[19:19] then the last ingredient is time and whenever 

[19:25] nuts it starts spitting and popping in a really 

[19:29] [Music] listen chops done it's so quick and 

[19:45] we're going to go orange juice and in a matter of 

[19:56] these three oranges into the most fantastic 

[20:02] ingredients is a real lesson on less is more and 

[20:08] this recipe skin for 5 minutes until it's really 

[20:14] and then like the moment when I put the juice 

[20:19] now frying again you see how glazed that is that's 

[20:28] sticky sweet lamb chops in no time at [Music] all 

[20:36] pair it up with a carb of your choice maybe some 

[20:41] cook lamb [Music] chops oh my God it's really 

[20:52] parboiled and they're totally soft and actually 

[20:56] any flavor in the water it's all happened in the 

[21:02] little sweetie that's mild sweet a little charred 

[21:10] absolutely gorgeous it's proper get in there get 

[21:19] luxurious lamb chops loaded with flavor the 

[21:26] quick and easy next my sweet chicken surprise an 

[21:34] stunning sauce we're going to cook this so the 

[21:39] your mouth but we're going to flavor it in the 

[21:45] legs seedless grapes garlic red vermouth and fresh 

[21:56] up nice and simply a little bit of olive oil over 

[22:01] salt and some pepper we're going to put a pan on a 

[22:09] the oil on the skin I want tender juicy meat that 

[22:16] Crisp Skin So once you've seasoned it up place 

[22:22] to get nice and hot let's have a little wash of 

[22:29] chicken give it a little bit of attitude but I'm 

[22:33] you've never had with it but I promise you that 

[22:40] we're going to use some grapes now if you go to 

[22:45] red ones green ones when these cook with a chicken 

[22:51] delicious some people can be a bit funny about 

[22:55] of the things that we really love are sort of a 

[22:59] whether it's sweet and sour dishes whether it's 

[23:04] of fruit this acidity and sort of lovely crispy 

[23:10] fantastic match so look we got some color 

[23:15] in with a garlic now get yourself a nice bulb put 

[23:20] remove Cory part and then just get these garlic 

[23:25] little crack is enough to perfume the fat flavors 

[23:31] around the garlic cloves will protect it and in 

[23:38] to get so sweet and so caramelized it's going to 

[23:44] myself a whole load of these grapes as I eat this 

[23:49] Cooks it just completely transforms the flavor and 

[23:55] Rain grapes and now I want to break the frying 

[24:04] enhanced with spices herbs and flowers red ver 

[24:10] to a stunning sauce and then we're going to put 

[24:16] and crisp and tender the fruit's going to be 

[24:28] you can see like the skin is getting 

[24:32] sauce this is what I love about this method 

[24:41] feel the meat is tender and the grapes do the 

[24:46] and mix with the verou which mixes with the 

[24:50] just a fantastic way of cooking it now I've got 

[24:54] surprise Tagan it's a really beautiful fresh 

[25:01] the nice delicate leaves here and put to one 

[25:06] off like that and it's got the most fantastic 

[25:10] chicken cuz it's light and it's fresh but also 

[25:15] and then I just want to add this Tagan now to the 

[25:22] take our chicken look how lovely and golden 

[25:28] mix it and then I'm just going to place these 

[25:33] then just put a few of those fresh pieces on 

[25:38] chicken so let's get in there the 

[25:47] grape action bit of sauce 

[25:50] action the taragan just links it all together 

[25:59] don't forget the garlic we put a load of garlic 

[26:04] when you squeeze that out you've got these little 

[26:09] good I mean the amount of flavor in this dish for 

[26:15] principle that is classy and has deep flavors and 

[26:23] crispy skin succulent meat and a sweet Rich sauce 

[26:30] chicken dinner time for my ridiculously easy 

[26:37] that would normally take hours to make I don't 

[26:43] a pie using free range chicken thighs mushrooms 

[26:52] come and have a look at this this is really quick 

[26:58] and got two pans on got a large pan medium pan 

[27:03] I'm going to use two onions and we want to create 

[27:09] really got to focus on caramelizing the onions 

[27:14] pie a sticky sweet base so we go into a pan 

[27:21] a tablespoon and we want the sweetness to really 

[27:27] the beginning get those flavors really working 

[27:34] emotions when you're cutting onions bless they're 

[27:44] off I've got six thighs here guys and I'm just 

[27:52] then the last two much finer so we're going to 

[27:59] coarse mints cutting the chicken two ways creates 

[28:08] already got a nice little bit of color happening 

[28:12] saute your chicken and onions for 6 minutes for 

[28:18] the oven to double up as a pie dish while that's 

[28:24] absolutely love mushrooms if you look around the 

[28:29] mixed packs of field and wild mushrooms right just 

[28:37] to this at all there's something that I love to do 

[28:43] you dry grill or dry fry in a pan with nothing 

[28:48] I want to show you how to do it it's it couldn't 

[28:53] place it straight in there like that I'm just 

[28:58] and it's a completely different flavor from the 

[29:02] almost like kind of semi dried mushrooms and of 

[29:09] got that kind of beef stock kind of savory flavor 

[29:14] them into here charring your mushrooms like this 

[29:20] loads of flavor and then we just put the others in 

[29:25] absolutely delicious with chicken and mushrooms 

[29:34] much right and I'm going to just steal this for 

[29:41] stalk and we'll just tear them in the rest of 

[29:46] just want about 150 M of water and a little 

[29:55] ridiculously useful Time Saver shop bought Puff 

[30:01] use a little grease proof paper it doesn't stick 

[30:07] out for the size of that frying pan round about 

[30:12] perfectly round it doesn't matter because you're 

[30:17] it's going to be beautiful so we're going to take 

[30:22] tuck it around the edges just like that and then 

[30:28] this to brush a little oil around the pastry and 

[30:34] pastry just take this time and then I'm going to 

[30:40] some of the steam then that's going in an oven 

[30:49] of the oven close the door 15 minutes it will 

[30:56] is quick and safe are messing around with loads 

[31:05] I don't know what it is about a pie just love 

[31:11] there and just give it out time to have a little  

[31:19] go at our pie it's stodgy it's 

[31:28] the flavor from the mushrooms is incredible but 

[31:34] and the puff pastri is a great great tip beautiful 

[31:41] easy twist for the perfect crispy crust next up 

[31:48] the comfort food and flavor of a roast but ready 

[31:54] ingredient combo super easy to make and it looks 

[32:00] of the table made with Gorgeous pork philp Maris 

[32:09] first job kettle on pan on and we've got 800 G 

[32:15] to sit there peeling all day let's get on with 

[32:20] potatoes into two CER chunks like that throw them 

[32:28] a high heat we're going to boil that for sort of 

[32:33] pork here sometimes I call it a tenderloin it's a 

[32:39] will serve four people beautifully uh and it's 

[32:44] to be really really beautiful let's get a pan on 

[32:50] little bit of sea salt and pepper lots of black 

[32:55] that seasoning all over it into the pan with olive 

[33:03] that's what we like it cooks really consistently 

[33:12] after just 3 minutes take out your pork and jack 

[33:18] just put Sage on stuff it will just go like tea 

[33:24] that the sage gets kissed by the oil different 

[33:30] goes on here so let's just check the spuds right 

[33:38] Mash you can go as fine or as smooth as you like 

[33:46] G of cheddar cheese and you can just add a little 

[33:53] adding it you almost can beat it a bit more and it 

[34:02] the most fantastic rustic mash the great thing 

[34:09] delicious and it's very tender and it's very very 

[34:15] is take some of that juice and pour that right 

[34:21] and then just a tiny little grating of cheese on 

[34:28] going to be beautiful so whack that in the oven on 

[34:36] all it takes to turn golden and crispy all right 

[34:43] hit Waf for thin pruto will give gorgeous flavor 

[34:49] tear it and sort of just stick it into the potato 

[34:57] save and pork it's just a great little combo 

[35:03] in Mash but with Crispy bits never deny yourself 

[35:12] know when to take it out cuz it just looks 

[35:18] up your push grab your plates and get ready to 

[35:24] look come on brilliant brilliant

[35:31] combo look at that let's have a slice up you 

[35:41] bit first or that little corner of crispy insane 

[35:48] bit crispy come on Sage crispy P mashing meat 

[36:03] in the mash and the push and the fat melting and 

[36:08] everything's flavoring each other amazing my 

[36:15] big- hitting family food that you can knock up 

[36:20] Feast to share with your family or [Music] friends 

[36:27] it all together and then let the oven do all 

[36:33] chickpeas plum tomatoes preserved lemons and 

[36:42] more delicious than a tender slow roasted shoulder 

[36:48] talking the most Sumptuous gorgeous melt-in your 

[36:53] literally the simplest most untechnical recipe 

[36:59] on flavor and enjoyment and feasting and sharing 

[37:05] your repertoire so look it starts with chickpeas 

[37:10] don't really eat enough beans and chickpeas and 

[37:15] soaking it overnight slow cooking then seasoning 

[37:20] going to go straight in with 500 G of your 

[37:26] then we've got a kilo of beautiful plum tomatoes 

[37:31] not in season tin tomatoes are absolutely 

[37:37] chunks so it takes no time and no technique to do 

[37:45] got our land waiting there our next ingredient 

[37:50] and online is preserved lemons they're fantastic 

[37:57] almost like a kind of lemon squash flavor really 

[38:02] liquor are phenomenal you kind of cut them open 

[38:09] that's so gorgeous and this makes the dish work 

[38:15] it's going to punch well above its weight little 

[38:23] lemon right and also what I love about this is 

[38:27] skin the pith or the juice couple of tablespoons 

[38:36] to work really really hard is a spice combination 

[38:42] bunch of different supermarkets and they all 

[38:46] Heap teaspoons is what we want but if you look in 

[38:51] little leaves of rose petal in there right this 

[38:57] Spice in there so it's kind of like an Indian 

[39:03] two teaspoons is a whole range of spices that you 

[39:09] little oil to the lamb shoulder and a little pinch 

[39:17] to have a little rub up this Moroccan spice blend 

[39:25] of your lamb what I love about this dish there's 

[39:31] ingredients the shoulder of lamb it's a tough cut 

[39:36] toughness and the flavors that you can achieve 

[39:43] on the other side so it benefits from the Epic 

[39:51] with a pinch of pepper and a tiny drizzle of olive 

[40:00] double wrapping of Tim foil just to really protect 

[40:07] we want the the water to evaporate you know flavor 

[40:12] flavored spices hit the roof and then kind of 

[40:19] try and make it as tight as you can all tucked 

[40:25] put it into a cold oven so it's a brilliant 

[40:30] when I normally do it and that goes in an oven 

[40:38] for about 6 hours and in that time everything's 

[40:43] good put together in well under 

[40:51] all the hard work my perfect 

[40:59] [Music] the house is full of gorgeous smells and 

[41:09] come on I mean that is just insanely good you 

[41:15] from the bones so tender the Tomato perfume is 

[41:22] why that tin foil is so very important 

[41:27] this the guarantee of flavor and tenderness and 

[41:34] there what's really amazing about those 

[41:42] had 6 hours cooking the texture is still 

[41:46] just Pops Pops it's just unbelievable and the 

[41:52] like super chickpeas this is a proper 

[41:58] definitely quick to prep and outrageously tasty 

[42:10] cooking for a crowd a breeze first up my mega 

[42:17] mouth tasty everyone's got to have a couple 

[42:23] going to make melting mustardy beef it's one of my 

[42:31] wor sheer sauce and whole grain mustard five 

[42:38] delicious stew and the great thing about this 

[42:44] to cook which means you're amplifying tenderness 

[42:49] start with the meat I've got a cut of meat here 

[42:54] beef go to your butchers ask for nearly a kilo 9 

[43:00] in here like that ask him to remove it but make 

[43:05] it's like the most amazing stock Cube that could 

[43:09] Marone there that can go into a pan now I've got 

[43:13] in and then a frying pan and I'll turn them up 

[43:19] Brown off a little bit and then I want to slice 

[43:26] nice big Cuts really simple and go straight into 

[43:34] you're going to give the stew really beautiful 

[43:41] of salt happening as well okay so we got another 

[43:46] to cook the whole thing so let's just go our 

[43:51] the regular carrots are these little Beauties 

[43:57] supermarkets now you'll notice there's heirloom 

[44:02] varieties if you see them please buy them because 

[44:06] and I just love the array of different varieties 

[44:12] of 5 C chunks cuz they're going to have 4 hours 

[44:17] to cut them small cuz they'll just dissolve into 

[44:21] so just add a little oil to your casserole 

[44:27] carrots so shake those in and then next ingredient 

[44:37] you can get your hands on is all good I'm using 

[44:44] just half it and then just kind of bust them out 

[44:49] petals and they just cook so well in the stew like 

[44:59] so we got these on high pizs so we're getting a 

[45:03] look at the meat beautiful color and there's no 

[45:10] I've turned all that meat we're nearly there the 

[45:18] whole grain mustard what a combo it's going to 

[45:22] let's go in we're going to put it together now it 

[45:30] bone so we're back into one pot cooking 

[45:38] 120 ml of Worster sheer sauce and then 

[45:45] whole grain mustard this is going to be a 

[45:51] with just a little bit of boiling water 

[45:58] and then lid on top the oven is at 160° 

[46:07] oven do all the [Music] work the Stew's had 

[46:18] amazing look at that oh it's dark and moody right 

[46:28] going on beautiful and it just falls apart let's 

[46:36] and pour it out look at that loads of flavor 

[46:42] now let's serve up a little [Music] bit what's 

[46:54] the smallest amount of pressure and that's just 

[47:00] there m the beef Shin is so tender and sweet 

[47:12] it together so quick and you let the oven do the 

[47:21] absolutely Heavenly my melt in the mouth mustardy 

[47:32] first my stupidly simple one pan Tika chicken the 

[47:40] dish that's so quick to prep and then you just 

[47:44] stuff and then fill the house up with the most 

[47:50] chicken Tika paste potatoes fresh coriander and 

[47:58] up the spuds to 3 cm chunks I'm going to leave 

[48:04] outside and super fluffy on the inside literally 

[48:10] boiling no other pans required and it's kind 

[48:17] know is it coming in and sort of like pounding 

[48:22] few things together in minutes and let the oven do 

[48:28] depending on what you want to cook but I love 

[48:32] got stuff to do you know but you can have that 

[48:37] get on with stuff so spuds are in this really is 

[48:44] you can have a whole meal prepped and in the oven 

[48:49] it's spiced uh with Indian spices so I'm just 

[48:54] up into potato siiz pieces that's the bit we 

[48:59] the leaves and the stalk so we're just going to 

[49:04] in there and the stalk don't waste anything it's 

[49:14] the flavor use stalks and all slice all the way 

[49:20] now and you end up with these beautiful leaves 

[49:26] water if you can put ice in there even better 

[49:31] sprinkle it over when this is finished beautiful 

[49:39] finish the veg just season with olive oil red 

[49:47] chicken like that and let's get our Tika paste 

[49:55] these Indian spice pastes are brilliant so you 

[50:00] it's all done for you so two heaped tablespoons of 

[50:07] you like uh you can like mix it up if you got 

[50:12] coma use that it's all good making your own curry 

[50:18] ready-made stuff delivers on Flavor fast then 

[50:27] and just the residual paste on your hand is enough 

[50:35] simple it is done let's have a hand wash I've got 

[50:46] the magic little tip I'm going to put in the tray 

[50:54] the top so it's going to rain spiced chicken juice 

[51:01] amazing with this Nifty method 

[51:08] instant intense spicy sauce so you won't 

[51:14] gravy okay let's have a little look 

[51:23] hour this is had and it's such a great 

[51:29] out so here she is get a little scraper and 

[51:41] about it all the kind of goodness that would 

[51:46] now rained on your cauliflower and your 

[51:54] the cold water you know it's the Twist on 

[52:00] just pull it off the bone and also notice 

[52:05] beautiful with this cracking roast you'll have 

[52:16] get in there let's have a little tuck in the skin 

[52:27] really nice contrast and the potatoes and the 

[52:33] delicious prepped in well under 10 minutes 

[52:40] the fastest roast around we're going to make the 

[52:48] I love this dish using hand dive scallops black 

[52:57] seared scallops with Crispy black pudding 

[53:03] peas and potato five ingredients working 

[53:10] on Cut 400 G of Maris Piper potatoes into 2 cm 

[53:16] time and also a lot of the nutrition is in 

[53:22] in this dish by sitting there peeling it right 

[53:26] lovely Vivid green gorgeous sweet pea potato mash 

[53:34] for about 10 12 minutes they'll cook really quick 

[53:41] black pudding it's a beautiful combination 

[53:48] look at these scallops they're beautiful they're 

[53:54] got plenty of time to prep the other other four 

[54:00] one of my favorite herbs take the bigger leaves 

[54:04] you can take your smaller leaves these are going 

[54:09] mint before and it is a joy the big leaves are 

[54:15] little chunk of the black pudding here all five 

[54:21] pudding is your fast track to flavor and texture 

[54:28] the pan first and then what I'm going to do is 

[54:33] leave most of these hole but I do want to show 

[54:38] just score this you know very carefully it's 

[54:44] like a little chest board that will open out like 

[54:52] just add a little tablespoon of olive oil season 

[54:58] remember they're from the sea then we're going to 

[55:05] happens scallops are brilliant when you're in a 

[55:15] them for 2 minutes on each [Music] side and 

[55:24] going to go really crispy and and they'll snap 

[55:28] seen it before and as you can see it's all going 

[55:34] cooking crispy black pudding scallop searing we 

[55:39] they're nearly there they're like a minute 

[55:43] and frozen peas are like the most incredible 

[55:49] with the spuds saving time and washing up peas 

[56:01] at that and it's just caught beautifully and this 

[56:08] it up cuz I want it to be really crispy like 

[56:14] of black pudding you put in some lovely smoked 

[56:20] to grab this mint that I picked slice that up 

[56:29] Smash Potato drain your peas and potatoes and just 

[56:37] up we always make mash with butter 

[56:44] really nice cold pressed extra virgin 

[56:49] Mash we'll season that uh with salt 

[56:56] if you wanted to make it smoother you could 

[57:00] Ready let's get our little scored one just so you 

[57:10] really really crisp the Great British black 

[57:20] tasty come on

[57:28] there you go really nice exciting plate of 

[57:36] bits so good you know I love the idea of this 

[57:43] can cook so quickly so effortlessly 

[57:49] you proper cooking delicious a gorgeous 

[57:57] easy when you don't have the time or energy 

[58:08] date night dinner it's going to be so good it's 

[58:13] healthy and yes it's luxurious with the crab 

[58:20] crab cherry tomatoes red chili fresh fennel and 

[58:30] crab meat you can get this from supermarkets and 

[58:35] course you can order it in from your fishmongers 

[58:40] crab is one of my favorite things in the world 

[58:46] meat it's outrageously tasty and as it's already 

[58:53] never tried it before it's sweet it's flaky 

[59:00] and in this dish these little tops act as little 

[59:07] they're beautiful so we'll Reserve those and keep 

[59:12] will be these little stalky Parts here finally 

[59:18] them fine the finer you chop them the quicker 

[59:24] high heat I've got pan of boil of water go in 

[59:32] with the fennel stalks and then with the bulb look 

[59:37] to show you what's inside the thing I love about 

[59:43] you can put it in with your boiled potatoes and 

[59:47] beautiful vegetable really nice so just finally 

[59:54] like that into into a hot pan add salt and black 

[1:00:03] frying caramelization and steaming softening and 

[1:00:10] a quick and easy way to cut down on your cooking 

[1:00:16] go in with a pasta so I'm going to use 150 g of 

[1:00:22] hand around it twist it in we go so let that 

[1:00:29] done by the time this is cooked and the thing 

[1:00:34] while the pasta cooks with the fennel almost ready 

[1:00:41] I'm using cherry tomatoes any you can get your 

[1:00:45] but you can half or quarter these now chili all 

[1:00:51] end split it lengthwise the really hot part of the 

[1:00:59] we can do is start celebrating the chili kind of 

[1:01:05] you got some color there that's fine that's nice 

[1:01:11] chili and the tomatoes and we're going to toss 

[1:01:18] the last minute with the crab so the brown meat 

[1:01:25] go in with the brown meat meat and the white meat 

[1:01:31] it's one of the fastest flavor boosts around mix 

[1:01:37] going to really be silky and delicious and 

[1:01:42] to this dish and then drag the pasta in don't 

[1:01:49] cooking water is really really important because 

[1:01:56] it claggy Chile loves Seafood it loves crab 

[1:02:02] everything it's just a beautiful celebration of 

[1:02:14] and to finish just a tiny bit of cold 

[1:02:21] on all right I'm literally so chuffed right now 

[1:02:31] me want to smile and I it's just so good my super 

[1:02:40] for that's so quick and easy first my quick Asian 

[1:02:48] to prep when you can't be doing with complicated 

[1:02:53] look like a hero and it's a joy to to make using 

[1:03:02] and sweet and spicy chili jam okay so I'm going to 

[1:03:09] homemade fish cakes start to finish in no time at 

[1:03:15] salmon fish cakes uh 500 gr of salmon get it from 

[1:03:21] bones this is effortless cooking at its best just 

[1:03:27] we're biging up flavor with ginger lemongrass it's 

[1:03:33] of Asian cooking I'm just going to take the ends 

[1:03:39] it a little spank with the side of a knife look at 

[1:03:47] like it's kind of like lemonade it's kind of like 

[1:03:54] and then you want a nice little sort of chunk of 

[1:04:01] quite wasteful with the skin but I quite like to 

[1:04:06] I'm using the herb coriander really nice really 

[1:04:12] little leaves right for a bit of sprinkl a little 

[1:04:17] up lay the fish on here I'm going to slice half 

[1:04:30] into little dice that's going to be the texture 

[1:04:35] we're going to go pasty so what's genius about 

[1:04:41] chopping into the ginger and the lemongrass 

[1:04:46] whatsoever you can see I've got my hand on 

[1:04:51] going to keep on running through it mashing 

[1:04:55] of the knife just to smudge it and smash it and 

[1:05:01] that binds the fish cake without having to use egg 

[1:05:08] is the simplest way to bind your fish cakes next 

[1:05:15] bring it all together and then you can still chop 

[1:05:20] done these are the quickest fish cakes ever just 

[1:05:29] no oil at all there is enough natural fat in the 

[1:05:38] that is I haven't formed it let it not be perfect 

[1:05:44] to fall apart in your mouth right you're going 

[1:05:48] itself delish around about 2 minutes on each side 

[1:05:54] finish cooked I'm going to turn the first one look 

[1:06:02] these now let's do the corol bit some chili jam 

[1:06:09] big bang for your buck a simple teaspoon on each 

[1:06:15] glaze I'm going to cush it over the edge and the 

[1:06:20] good and I just want to turn it over back on the 

[1:06:26] a brilliant thing to put in your repertoire when 

[1:06:33] and I love just to Rack these up put them in the 

[1:06:38] you know do whatever you want and then get your 

[1:06:42] you if your friends try that you can make that in 

[1:06:47] you doing let's get in there bust it open look how 

[1:06:56] oh so simple so quick and of course you could 

[1:07:01] with noodles whatever you want but that is 

[1:07:06] cakes delicious a showstopping supper for 

[1:07:13] cooking so let's get started with a ridiculously 

[1:07:20] dish for when time is tight let me show you an 

[1:07:27] for two that is so fast for a taste sensation 

[1:07:35] asparagus an unwaxed lemon dried Tagle arini 

[1:07:44] you're going to love it and it's such a big 

[1:07:48] do so Pana boiling water on let's start off with 

[1:07:55] can get it in all the supermarkets gorgeous skin 

[1:08:00] of flavor for one ingredient right here so this 

[1:08:06] on a medium heat here what I want to achieve is 

[1:08:13] hot smoked salmon is a total Time Saver because 

[1:08:18] get the skin gorgeously golden now asparagus I'm 

[1:08:25] and we're going to just take this peeler from 

[1:08:31] the Elegance you know the Precision love that 

[1:08:38] that will put to the side so what I'm trying to 

[1:08:46] course the way you cut vegetables and ingredients 

[1:08:53] side for later then chop the leftover asparagus 

[1:09:02] um because your talini is delicate and you want 

[1:09:10] Salmon's been in there for like a minute I'm 

[1:09:16] just peel off effortlessly and then a little 

[1:09:21] crispy so put the skin the other side down just a 

[1:09:30] asparagus and then if you look you can see it 

[1:09:42] that we can use our lovely unwaxed lemon just a 

[1:09:51] don't waste it so look let's have a little look 

[1:09:56] lovely color beautiful big bits small bits and of 

[1:10:05] lovely flavor look at that Skin's getting crispier 

[1:10:11] in like 3 4 minutes um I've got boiling water 

[1:10:17] 150 g of dried pasta there this talini it has 

[1:10:26] so just break the pasta up and then let 

[1:10:31] nice and crisp look at that oh it's popping 

[1:10:36] that like that and then I can introduce lemon 

[1:10:47] flavor we literally just move the 

[1:10:58] when it's kind of cooked away I'm just 

[1:11:04] in you can drain it in the Coler if you 

[1:11:08] this once you've done that then 

[1:11:15] creme fresh about a tablespoon goes 

[1:11:19] smokiness and I want to contrast that 

[1:11:25] dusting and then we can jiggle the pan around 

[1:11:33] and this will kind of almost relax the creeme 

[1:11:40] fat and I'm going to turn the heat off now and 

[1:11:45] phenomenal look at that oh this is going 

[1:11:56] just before serving up throw the asparagus ribbons 

[1:12:03] look at the color really really nice beautiful 

[1:12:12] salmon and you've got every last bit of flavor 

[1:12:22] it with a little oil and the important 

[1:12:31] eat and I love the way when you kind of Twinkle 

[1:12:41] as well and there little chunks of cooked 

[1:12:47] bits big flavor big flavor it's a combo that 

[1:13:01] best mates do you know what I mean haven't got 

[1:13:07] real food real cooking fun to make and not just 

[1:13:15] shouldn't even be watching anymore my effortless 

[1:13:23] classy flavors [Music] now buckle up for a very 

[1:13:31] your taste buds will thank you for this is 

[1:13:36] going to love it get yourself some gorgona cheese 

[1:13:46] a handful of walnuts a really classy delicious 

[1:13:53] translates as butterflies and we love them my 

[1:13:58] put couple of handfuls in for two people it's 

[1:14:04] to cook season with salt and in the time it 

[1:14:10] rest of the dish ready so let's get that lid on 

[1:14:16] a little bowl or a big bowl okay and what I want 

[1:14:23] heat of this is the perfect thing to melt this 

[1:14:29] this look at that this is Italy's version of 

[1:14:38] supermarkets now you got gooey bits flaky crumbly 

[1:14:45] and Funk and a whole load of texture going on 

[1:14:50] the bowl and that will gently ooze and melt so 

[1:14:57] it's a gentle heat so it'll be almost like a 

[1:15:03] is the little bit of skin at the side so Pastor 

[1:15:10] all about big contrasting flavors so bring on 

[1:15:17] this is a very very famous salad Leaf famous for 

[1:15:23] here it's abs absolutely beautiful but if you 

[1:15:30] and the sweet food in this story will be these 

[1:15:38] with bitter with the creaminess of this beautiful 

[1:15:44] going to be like woohoo and that's what we want 

[1:15:50] slice two juicy pears now if they're one of those 

[1:15:56] outside peel them right you can see these ones 

[1:16:01] so just leave those get them a bit finer I'm going 

[1:16:11] an ooze going on there so you can see how it's 

[1:16:22] I'm going to have a little Chef's honor this 

[1:16:30] cheese right you shouldn't do this [Music] but oh 

[1:16:41] and then juicy sweet yes but it's only going 

[1:16:48] cm slices and add to the pears so sweet and bitter 

[1:16:58] going to wilt that down for 3 or 4 minutes until 

[1:17:07] softening it smells incredible the pasta is 

[1:17:14] you know that makes sense yes love that so just 

[1:17:23] some of that precious stuff starchy water and 

[1:17:29] in my hands beautiful so this is where things 

[1:17:37] pasta let's get that wonderful 

[1:17:45] sense yes and then a little bit 

[1:17:56] pinch of black pepper wow and then you start the 

[1:18:07] good and then a few bits of nuts crush them 

[1:18:17] sprinkle it on top my friends that is a 

[1:18:33] most of this is super silky but with the odd hit 

[1:18:40] but the pear is beyond sweet and it's just working 

[1:18:47] fresh with a nice little twang what a combination 

[1:18:53] buds that's a great pasta right there what an 

[1:19:00] with exciting bold flavors don't just watch it try 

[1:19:09] ramp up a midweek family favorite we're going to 

[1:19:16] part of Italy that I just love so much Sicily for 

[1:19:24] pasta sh s baby Capers dried oregano and gorgeous 

[1:19:33] of a dish and literally in the time it takes to 

[1:19:38] rock and roll so first up beautiful pasta into 

[1:19:45] here of course you can use any pasta you love 

[1:19:51] water lid back on and I just put the spoon slow 

[1:19:57] big teaspoons of these Capers let's have a little 

[1:20:05] Capers they use them in so many ways they make 

[1:20:12] and they're so perfumed and they come from a 

[1:20:17] you use them right they're extraordinary right 

[1:20:23] different with this recipe to really get it going 

[1:20:29] have the tuna now you can get tuna in tins nothing 

[1:20:34] bit better and you normally have a better quality 

[1:20:39] a quick flavor hit Pour a tablespoon of the oil 

[1:20:45] go in with these Capers right and they're going 

[1:20:50] we're creating texture but also these Capers are 

[1:20:56] these just fry have a little look in there they 

[1:21:04] of popped gorgeous and while that's happening we 

[1:21:11] you can use any Tomatoes you like but by getting 

[1:21:15] sure you can also get them ripe so they're really 

[1:21:21] vine you can cut them in halves or quarters and 

[1:21:28] or lazy just scrunch them with your bare hands 

[1:21:34] nice and crispy scoop most of them out and put 

[1:21:40] that's done is taking something soft that made 

[1:21:45] going to fry our tomatoes in then throw a handful 

[1:21:52] of Sicilian seasoning in this lovely oil here 

[1:21:59] just rain that herb into there flouring oregano 

[1:22:06] can't find it the regular dried stuff will do 

[1:22:12] the heat it's like a completely different ball 

[1:22:17] Tomatoes give it a nice little toss 

[1:22:25] really really nice so we can now go in with 

[1:22:32] look you can see the the kind of nicer tuna 

[1:22:37] can then flake and you can break it 

[1:22:41] wrong all I would do now is just Nick a bit 

[1:22:55] the fat from the tuner and just pull a bit more 

[1:23:02] is done drain and add to the sauce in the pan 

[1:23:10] about it is it's got that little cup that little 

[1:23:16] sauce what you want to do is just give it a 

[1:23:24] just dresses that Pastor in the most beautiful 

[1:23:33] does it need a little tweak and look at that what 

[1:23:45] the juices and they're filling up all those lovely 

[1:23:52] and just sprinkle them and a little shaky shaky 

[1:24:01] the forks in hand a beautiful humble gorgeous 

[1:24:10] let's get in there that beautiful little mouthful 

[1:24:18] the juices right enough talking in the Gob M 

[1:24:29] sweeten to the point and focusing on those little 

[1:24:34] cooking the tomatoes so you're not making it 

[1:24:38] nice boy that's good my pimped up Sicilian tuna 

[1:24:49] into an elegant Family Feast this Rosé pesto 

[1:24:56] for when you want to impress someone special in 

[1:25:02] you're going to love it the flavors of this 

[1:25:08] garlic red pesto rosé wine and dried tagliarini 

[1:25:17] pasta this is going to be cool guys and it's 

[1:25:22] like 10 minutes okay and you can too so I've got 

[1:25:28] you happy but these elegant delicate noodles are 

[1:25:34] water there and then we're going to use prawns 

[1:25:38] going to show you fast track to maximum flavor 

[1:25:44] it the next ingredient that's going to bring 

[1:25:49] one has got peino parmesan nuts olive oil it's 

[1:25:56] in there oh my Lord with garlic it's looking 

[1:26:02] chilled light rosé wine and a frozen glass 

[1:26:12] holiday okay so first a little drink for the

[1:26:18] cook delicious it feels like summertime and I 

[1:26:28] of garlic and we're all set you are going to feel 

[1:26:35] that on get 300 G of prawns out and I'm going to 

[1:26:42] going to leave the heads and tails on but I want 

[1:26:48] head on keep the tail on and the middle just pinch 

[1:26:53] back and remove the vein this technique is called 

[1:26:59] grab hold of that delicious sauce and make it look 

[1:27:06] for the other prawns is the next little trick cuz 

[1:27:14] heads yeah you heard it prawn heads it's where the 

[1:27:21] the heads from the rest of your prawns in there is 

[1:27:29] and it tastes of the sea so look there's the heads 

[1:27:35] with our four prepped butterflied prawns right 

[1:27:44] see that blue raw prawn go pink it's like magic 

[1:27:54] prawns and simply chop them up what we want is 

[1:28:02] so run your knife through it and then we're going 

[1:28:09] and PRS don't need any time to cook it's so fast 

[1:28:19] literally we're nearly there let's have a little 

[1:28:26] pasta this takes 4 minutes in it goes the smell 

[1:28:35] it that is gold dust look Gold Dust now we're 

[1:28:45] pesto and you can hear that it's hot it's colorful 

[1:28:52] here then we go in with about half a glass of wine 

[1:29:03] give it a little toss we're kind of ready and 

[1:29:12] we're done guys we're done so beautiful it smells 

[1:29:21] it with a little black pepper just for a little 

[1:29:28] pasta elegant one final little flourish of extra 

[1:29:40] pepper that is a fast and furious fun dish with 

[1:30:02] you got the garlic you got the pesto beautiful 

[1:30:07] in there you get little bits of prawn trapped 

[1:30:13] chop those prawns up but of course then you get 

[1:30:17] with your fingers once you've had a go you'll be 

[1:30:25] sexy prawn pasta for two super quick to make 

[1:30:33] for my fast and fiery oene penny arabiata a 

[1:30:40] end of a busy day in this recipe I'm going to 

[1:30:46] not just heat there's fruit and there's kind 

[1:30:50] feel really cozy I want that in this dish using 

[1:30:59] tomatoes and dried whole wheat pasta I love 

[1:31:06] dish is centered around chili the beginning of 

[1:31:12] a condiment that will sit in your fridge I'm 

[1:31:17] oil into a jar this is the jar I'm going to 

[1:31:22] in the pan so that's heating up I'm going to go 

[1:31:27] off like that and then most of the heat is kept 

[1:31:40] Little Seeds here leaving you with the actual 

[1:31:45] it into this oil and what that's going to do is 

[1:31:50] bring out much warmer gentler notes you want to 

[1:31:55] it so hot that everyone's like going nuts right 

[1:32:02] them to a little Jam Jar like this delicious 

[1:32:10] I'll pour the oil in there as well make sure the 

[1:32:16] or four and then we're good now oine and I want 

[1:32:24] and delicious first off half them and 

[1:32:30] salt and we're just going to give it 

[1:32:34] lovely creamy internal flesh and that skin 

[1:32:38] edible we're going to take the Obin

[1:32:44] out with this you've got nice soft flesh 

[1:32:53] up into sort of inch chunks we'll turn 

[1:33:02] beautiful toss it in that beautiful warm 

[1:33:13] cuz we want to get color on that skin and the 

[1:33:18] a little pepper let's get in with the 

[1:33:24] goes in this takes about 9 minutes to cook 

[1:33:30] up four garlic cloves nice and fine I'll add 

[1:33:37] now so the last piece of the story is the 

[1:33:46] you'll always get an a gr tomato what I like 

[1:33:51] I don't want to wear it so I am standing 

[1:33:56] it smells incredible as soon as that Garlic's 

[1:34:01] tomatoes steal a bit of the cooking water to 

[1:34:11] out our little Bowl here and it just helps you 

[1:34:18] tin of pasta water will do the trick the sauce is 

[1:34:23] we'll season it up pasta's ready and 

[1:34:32] a nice little toss up hot and steamy in 

[1:34:39] up really nice pimp this up a little bit you can 

[1:34:50] so soft and tender lay it over a little chili oil 

[1:35:07] M the OB jeans are really good it's just that 

[1:35:17] of tomato and heat that's so good and it just 

[1:35:22] it actually gets you sort of picked up a spicy 

[1:35:30] doing with complicated cooking so we're going to 

[1:35:34] little thing to do with prawns you'll need fresh 

[1:35:42] mango chutney it's an amazing process and recipe 

[1:35:49] spice it's really really good so big pan let's 

[1:35:55] be biging up prawns of course so we've got 300 

[1:36:01] they're fresh uh you can see by the beautiful 

[1:36:06] I find it gives you the best kind of sweet flavor 

[1:36:10] for the msse approved accreditation so they're 

[1:36:15] to do is make it easy to pick it up and eat it 

[1:36:21] going to peel the prawn all the way down to the 

[1:36:25] peeling this prawn we can do a couple of other 

[1:36:30] from down here and you can do that easily by just 

[1:36:36] it's very very simple and if you put that tip in 

[1:36:41] can just lose that but also by running the knife 

[1:36:46] and what that means is just to open up like a 

[1:36:51] prawns and a great tip to help them take on added 

[1:36:57] we're going to use quite a bit of actually we're 

[1:37:01] people you know that's kind of cracking on a lot 

[1:37:05] so it's not going to be garlicky sort of in a 

[1:37:09] oil to cook the prawns in and we're going to make 

[1:37:14] try and slice the garlic the same thickness if 

[1:37:20] cook so they're all Crispy Crunchy so I B bit 

[1:37:26] then I'm going to be using a couple of little 

[1:37:32] good curry powder a really nice blend of all those 

[1:37:38] one that you like they're in all the supermarkets 

[1:37:42] of course a nice mango chutney because you get so 

[1:37:49] buck but most importantly you get that glaze and 

[1:37:55] and off the garlic that's going to be amazing 

[1:38:00] oil and then I'm going to go in with the garlic 

[1:38:07] like a little mini deep fat fryer Garlic's very 

[1:38:11] want to fry them until they're crisp and golden 

[1:38:15] slightly bitter so these are looking really good 

[1:38:21] and we've got this gorgeous garlic oil so we go 

[1:38:28] oil into that curry powder and it will just start 

[1:38:35] our prawns and they'll go from that amazing 

[1:38:42] penetrates it you know it'll start turning that 

[1:38:48] start to transform here we go look at those 

[1:38:55] with the curry powder and don't forget we've got 

[1:39:01] there there oh yes and they're basically done 

[1:39:07] we're going to go in with one nice big spoon of 

[1:39:14] kind of the sizzle time right it's going to glaze 

[1:39:19] go some of that lovely juice just in the middle 

[1:39:28] and we just sprinkle those in and around then 

[1:39:34] of the lime zest makes all the difference 

[1:39:40] little wedge a fantastic little Sizzle 

[1:39:44] to get stuck into that lime juice over the top 

[1:39:53] absolutely delicious the crunch of the garlic 

[1:39:59] get a little chunk of mango the prawns in all of