25 Easy Family Dinners And More | Jamie Oliver

[00:00] I'm going to batch cook today a

[00:02] beautiful twist on a bolognese. I'm

[00:04] going to show you a very British

[00:05] bolognese. In this nice big ragu pan,

[00:08] I'll put in some olive oil.

[00:10] I'll start the story with rosemary, two

[00:13] or three sprigs into that oil.

[00:16] And that will be the beginning of

[00:17] flavor. Another really good trick worth

[00:20] mentioning are these pre-chopped bags of

[00:23] carrots, onions, and celery. I think

[00:25] they're really handy. Do not rush this

[00:27] bit. We have to soften this veg and we

[00:29] have to start lightly caramelizing this

[00:31] veg. If we don't, if we just boil the

[00:33] veg, it's only ever going to be average.

[00:36] Now, in this recipe, I'm using

[00:38] mushrooms, wonderful chestnut mushrooms.

[00:40] They're going to give you huge flavor

[00:42] and amazing color. Kind of make them the

[00:44] same size as the carrots and the onions,

[00:46] give or take. So, look, if you look in

[00:48] the pan now, you can see that all these

[00:50] lovely veggies are really soft and

[00:53] they're taking on color. Now, we go in

[00:55] with the mushrooms.

[00:56] The mushrooms are mainly water.

[00:59] So, they're now going to start getting

[01:00] water to the pan and then it will go

[01:02] back to frying again.

[01:06] So, I've got a kilo of beautiful minced

[01:09] beef. Carry on cooking this for another

[01:11] like 10-15 minutes to get back to frying

[01:15] again.

[01:16] So, now is when I love to add the beer.

[01:19] A beautiful pale ale goes in. It's got

[01:22] amazing malty flavors, really deep kind

[01:25] of chocolatey vibe. I'm going to put a

[01:27] bottle in, about 500 mils.

[01:29] So, what I want to do now is bring that

[01:30] to the boil and cook it down.

[01:33] So, next up, we've got the tinned

[01:35] tomatoes. So, four tins of tomatoes will

[01:38] go in our ragu. Oh, hello. We know what

[01:41] we're doing.

[01:42] Bolly Bolly bolognese

[01:45] and

[01:46] Let's give one James Bolly's food. So,

[01:48] now we go in with the tomatoes and we'll

[01:51] let that simmer for like 1 to 2 hours

[01:54] until really tender and delicious.

[01:56] >> I flushed that in. Going to use that?

[01:59] Yeah. Yeah, that's a good idea. So, um

[02:02] get your four tins of tomatoes in and

[02:04] then it's nice to fill two tins up with

[02:06] water. Bring that to a boil

[02:09] and let that simmer for an hour or two

[02:12] until it's succulent, gorgeous, and

[02:14] tender. And what I'm going to do then is

[02:17] show you how to make the most amazing

[02:18] pasta. I want to show you what I think

[02:21] is the coolest little hack. I've got two

[02:23] packs of fresh lasagna. What we can do

[02:26] is slice down gap, slice down gap, slice

[02:29] down, and then kind of put it slightly

[02:30] ajar and do slice down gap, slice down

[02:33] gap.

[02:34] >> Maybe wobbly. It can be wobbly. Once

[02:36] this is cooking, it's going to separate

[02:38] like a concertina. This is going to grab

[02:40] hold of the ragu and the sauce in a very

[02:43] different kind of cool way.

[02:45] So, I've got a pan of boiling water. If

[02:46] you want, you can put a little oil in

[02:48] the water. This will help these not

[02:49] stick together.

[02:51] And then we'll literally drop this into

[02:53] the water. It cooks in like 3 minutes.

[02:55] Can you see how all the little cuts are

[02:57] opening up? I'll put in a little bit of

[03:00] the ragu here, just a couple of spoons.

[03:03] Then I'll take that amazing pasta. Look

[03:05] at the shape of it. A little splash of

[03:07] water, by the way, just to make it oozy.

[03:08] And then the last very British

[03:10] ingredient, some cheddar.

[03:13] It really melts beautifully. And then I

[03:15] like to use two spoons

[03:18] just to almost dress it like a salad.

[03:20] But just look

[03:22] how gorgeous this serves up. Look at

[03:25] that. And I just find this way

[03:27] you go from the everyday to something

[03:29] really sublime.

[03:31] A beautiful little take

[03:33] on the great bolognese.

[03:35] Right, let's have a little try.

[03:39] Mhm.

[03:40] The beer has this big malty flavor,

[03:44] but there is an underlying bitterness,

[03:45] right? But then when it's contrasted

[03:47] with the sweetness of the ragu, the

[03:50] vegetables, the tomatoes, that is so

[03:52] tasty. I've got the kids running wild.

[03:54] I've got to do a few jobs in the garden,

[03:56] but I do want to get a lovely lunch on.

[03:58] My kids always love a roast chicken. I'm

[04:00] thinking lentils, spinach. We're going

[04:02] to go wild mushrooms. I'm going to use

[04:04] tarragon. Paired up with some whole

[04:06] roasted garlic. Let's get this party

[04:08] going. It's beyond simple, right? Let's

[04:11] just lube up the chicken with some nice

[04:13] olive oil.

[04:14] A little swig of vinegar.

[04:16] Basic sort of marinade. Uh hit it up

[04:18] with salt

[04:20] and pepper.

[04:21] The whole bulb of garlic, the tarragon.

[04:24] We're going to pick these lovely leaves

[04:26] later. But then the stalk is going up

[04:30] the jacksy of the chicken. So, rub this

[04:32] chicken all over with the seasoning.

[04:35] I've got the oven. It's at 180° C.

[04:38] So, there you go, in the oven. That's

[04:40] it. Now, I'm free for an hour to do some

[04:42] jobs.

[04:44] The chicken's had an hour, just over,

[04:46] and that is a beautiful and very

[04:49] familiar sight, right? I'm going to

[04:51] drain all the juices out of this lovely

[04:53] chicken, which is nearly cooked. It's

[04:54] not quite cooked, right? I want to add

[04:56] beautiful flavor to that. So, I'm going

[04:58] to get some gorgeous smoked streaky

[05:00] bacon. So, just lay it over the breast.

[05:02] This will go golden and crisp. The fat

[05:04] will render and continue to baste the

[05:06] chicken. And in here, look at this. All

[05:09] the drippings and our funky little

[05:12] garlic clove here. All that goodness

[05:14] should come out, just like that. That

[05:16] whole bulb of garlic ends up being a

[05:17] flavor hit.

[05:19] We've got 650 g of beautiful mixed

[05:21] mushrooms. We've got shiitakes, the

[05:23] Asian mushrooms, beautiful portobellos.

[05:26] And then we've got these king oysters

[05:27] here. How fabulous are they? So, we'll

[05:29] get those in.

[05:30] We'll hit it up with some seasoning.

[05:32] We're going to roast them under that

[05:33] chicken for the last 20 minutes. So,

[05:35] dress it like a salad.

[05:37] Chicken gravy mushrooms, come on.

[05:41] The mushrooms go at the bottom of the

[05:43] oven. We're going to take this chicken

[05:44] that's nearly cooked and we're going to

[05:46] place it directly onto the bars.

[05:48] And that bacon will start to render. It

[05:51] will baste the chicken, protect the

[05:52] breast, and the journey through out that

[05:54] chicken to get more flavor then rains

[05:57] down on the mushrooms. They're going to

[05:59] be the best mushrooms you've ever had.

[06:03] Time's up on the chicken.

[06:05] Have a little look. Let's just plate

[06:08] this up now. There we go, absolutely

[06:10] beautiful. All I'm going to do now is

[06:12] put these incredible mushrooms on a nice

[06:14] platter. And look how lovely they look.

[06:17] Take that chicken

[06:18] as a real centerpiece

[06:20] on those mushrooms like that. And then

[06:22] take the tarragon.

[06:24] And that is what we serve at the dinner

[06:26] table.

[06:27] And then we're going to use the same

[06:29] tray. We'll go in there with some olive

[06:30] oil, a bag or two of lovely spinach.

[06:35] I'm all in for roast potatoes, always.

[06:37] But to change it up, you can buy

[06:39] beautiful green lentils in tins. You can

[06:41] get them dried. Drain off most of the

[06:43] water.

[06:45] Bring them to the boil like this. We're

[06:47] going to kiss it with vinegar. Season it

[06:49] to your liking. And then at this stage,

[06:52] crème fraîche, so delicious. What I like

[06:55] to do is just let

[06:57] the crème fraîche just melt and don't

[06:59] stir it. We're just going to take it

[07:00] over to a platter and let it naturally

[07:03] ripple

[07:04] on there. How gorgeous is that? Come on.

[07:07] Okay, time to serve up. So, that goes on

[07:10] first. So, with the chicken, let's just

[07:12] take a nice little slice of the breast.

[07:15] Look at that.

[07:20] And then look, we've got this natural

[07:21] gravy that's come out of the mushrooms

[07:23] that's just

[07:24] so good.

[07:26] Knife,

[07:28] fork.

[07:29] I I'm very excited.

[07:34] Come on, Mr. Mushroom.

[07:38] Um I don't know what to say. It is

[07:40] utterly delicious. I am so happy right

[07:43] now.

[07:45] Speechless.

[07:47] What a joy.

[07:49] Mhm.

[07:52] So, let me show you a new take, a new

[07:55] flavor combination on a beautiful pizza

[07:57] that will definitely put a smile on your

[07:59] face. 150 g of self-raising flour in a

[08:02] bowl. We'll go in with 80 ml of water.

[08:05] Pour that in. I'm going to guess it, but

[08:07] 80 mils is perfect. A nice pinch of

[08:09] salt.

[08:10] Just use a fork to bring the flour and

[08:13] the water together. And we're going to

[08:14] make a nice pliable, elastic dough. And

[08:17] as it gets kind of firm like a dough,

[08:20] then get rid of the fork and we're going

[08:22] to use our hand and just knead it for 2

[08:25] minutes. It's unbelievably quick. You

[08:27] can see how now I've got quite a nice

[08:29] dough. It's elastic. It's smooth. So,

[08:32] let that relax for a few minutes, then

[08:35] make sure your oven is on full whack.

[08:37] About 240 is perfect. So, flavor combo.

[08:42] First up, a beautiful Cumberland

[08:44] sausage. So, I want a couple of nice

[08:46] sausages. I only need two for this

[08:48] recipe. So, what I want to do with it is

[08:50] get it in a pan. I'll put it on a

[08:51] medium-high heat

[08:53] and I'm going to pinch the end like this

[08:56] and I'll squeeze out part of that

[08:58] sausage, right? To make essentially a

[08:59] meatball. And you'll get about four from

[09:01] each one. Get them heating up. Now, let

[09:03] me just wash my hands.

[09:06] Now, I'll put a little bit of olive oil

[09:08] in the pan just to get the party going.

[09:11] And then I just want to get a bit of

[09:13] color on the sausage. I don't need to

[09:14] fully cook it through. So, as those

[09:16] brown up, I'm just going to finely slice

[09:18] the red onion. Just do your best to go

[09:20] as thin as you can. Sprinkle into these

[09:22] lovely fats the red onion. You can do a

[09:25] little handful of pine nuts. Buds, what

[09:27] have you got, bro? Got some um sun-dried

[09:29] tomato pesto. Oh, nice. Okay, I'll use

[09:32] that. Thank you, mate. So, look, the

[09:33] secret ingredient is the grapes. And

[09:36] just a little handful is all you need,

[09:38] straight into this pan. And that is

[09:39] basically your topping. So, we'll put

[09:41] that to the side for 1 second. So, Buds,

[09:44] let me roll out this and you can

[09:46] sprinkle these on top. Just come around

[09:47] here, beautiful boy. So, with the dough

[09:48] here, it's had a little relax. And

[09:50] actually, for consistency, I would just

[09:53] flour it and I'd roll it out. What I

[09:55] want is more of a kind of slipper shape,

[09:58] like an oval shape. So, Buds, if you can

[09:59] grab us a rolling pin and just roll it

[10:02] back and forth to about 30 35 cm long,

[10:06] about 15 cm wide. There you go. Happy

[10:10] with that? So, Buds, if you can just put

[10:11] some oil on that tray and give it a

[10:12] little rub. Good lad. Um so, I'll put

[10:15] Buddy's lovely homemade pesto onto the

[10:18] pizza. Just push this all over the

[10:21] topping like that. Then,

[10:23] I've got this topping here, which I'm

[10:25] just going to shake on top like that.

[10:27] I've really had a pizza with the the

[10:29] grapes on them before.

[10:31] No. Really excited to eat it. Are you?

[10:33] Yeah. See, I was worried that you

[10:35] wouldn't like the grapes, but the thing

[10:36] is, once you try it, the sweetness, the

[10:38] saltiness, the whole kind of thing is

[10:40] beautiful. And there is one little

[10:41] linchpin that makes it all work that I

[10:43] nearly forgot.

[10:45] Rosemary.

[10:46] Rosemary and grapes,

[10:49] they're like a match made in heaven. The

[10:50] last thing you got to do

[10:52] is mozzarella. Look at the colors. So

[10:54] good.

[10:55] Beautiful job. We've got a combo

[10:57] topping, which I promise you is a thing

[11:00] of beauty. Another great little tip, put

[11:02] the gas hob on, right? And we're just

[11:05] going to start the heat on the pan for

[11:07] like a minute or two, just to get it

[11:09] sizzling. That will guarantee you the

[11:11] most beautiful crispy bottom. So, this

[11:13] will now go at the bottom of the oven.

[11:15] Do you want to rally the troops and I'll

[11:17] bring it out? Yeah.

[11:18] 10 minutes is all I need in the oven.

[11:20] Cool. Bless you, big boy. Mum, the pizza

[11:22] looks so good.

[11:26] Okay, 10 minutes up.

[11:28] Here she is.

[11:31] Come on, look at that. I like to use

[11:33] like the cooking scissors just to get in

[11:34] there and kind of like just snip away.

[11:36] Let's go for it.

[11:38] Mhm, that combination is a game-changer.

[11:41] I've got a pizza. Delicious.

[11:43] Such a good smell. Buddy, your pesto is

[11:45] really good. Good.

[11:47] Well done, Bud. In about half an hour,

[11:49] I'm going to feed my family some lovely

[11:51] homemade fish cakes. Crispy on the

[11:53] outside and golden flakes of beautiful

[11:56] smoked haddock in there. We're going to

[11:58] start with the actual sauce. So, I'm

[12:00] going to put one white onion just

[12:02] roughly chopped up straight into that

[12:04] pan and we'll start sweating that off

[12:06] just for about 10 minutes. Once you've

[12:08] softened off these onions, I'm going to

[12:10] use a little bit of flour, one heaped

[12:11] tablespoon, mix that in to the onions.

[12:14] You can see the onions have taken on a

[12:15] little bit of color. And then, I'm going

[12:17] to go in with 600 ml of lovely organic

[12:20] milk. So, this will be the basis of your

[12:22] sauce. And not only that, that will

[12:24] become the place where you poach this

[12:27] beautiful side of smoked haddock. So,

[12:30] this goes into that liquor, skin side

[12:32] down, and let that just poach away for 5

[12:34] minutes.

[12:35] So, here we've got a kilo of Maris

[12:36] Pipers, just peeled, boiled for like 12

[12:39] 13 minutes until they're tender, and

[12:41] then drain, let it steam off, and that's

[12:43] really important because we want the

[12:44] potatoes to be dry. Then, it's going to

[12:47] hold on to the flakes of the fish.

[12:48] That's what you'll get from a good old

[12:50] Maris Piper. Just take a regular potato

[12:52] masher.

[12:56] You don't want it to be super smooth.

[12:59] And then, make a little well in the

[13:01] middle, crack one beautiful free-range

[13:03] egg.

[13:04] It holds the whole thing together. And

[13:06] just whisk that up like that.

[13:09] Take that lovely fish.

[13:11] Oh, look how it's flaking.

[13:15] Over there like that.

[13:17] Now, I'm just going to take the skin and

[13:19] just ease it off.

[13:21] But look at the nice big chunks. Look at

[13:22] that. That's what it's all about. And

[13:24] then, last but not least, a nice bunch

[13:26] of chives. You can use parsley, you can

[13:28] use basil. I personally think chives are

[13:30] really perfect in this cuz they're

[13:31] really mild. And then, just fold it all

[13:33] up.

[13:35] It's all about keeping as much of the

[13:38] texture of the fish as possible. Look,

[13:39] there's still big chunks of fish in

[13:40] there.

[13:41] So, get that into eight little balls,

[13:43] give or take.

[13:45] Let's wash my hands.

[13:47] So, look, a little bit of moisture from

[13:48] your hands

[13:49] is going to help you make these lovely

[13:50] little patties. Now, if you wanted to,

[13:53] you can roast these just like that. You

[13:55] can grill these under the grill. You can

[13:57] do these in a pan.

[13:59] Now, let's make the sauce first. A nice

[14:02] bunch of chives straight in to this

[14:05] lovely

[14:07] milk. So, what I want to do now is use

[14:09] the liquidizer. If I'm lucky, I can pour

[14:11] that into here and not splash it

[14:13] everywhere, but that's always debatable.

[14:15] Let's put a few spoons in first. So,

[14:16] let's whiz this up until nice and fine.

[14:23] Look at that. That is the most amazing

[14:26] color.

[14:28] Mhm.

[14:29] Wow. Get yourself a large nonstick pan.

[14:33] Get that warm. A nice lug of olive oil

[14:35] in there. Get your fish cakes. Let's

[14:37] place them in the pan. Be delicate with

[14:39] them. You don't want to break them up.

[14:42] Let the oil just move around the pan and

[14:45] keep them jiggling a little bit. Let's

[14:46] turn these around.

[14:48] Look at that golden sizzling color. Wow.

[14:52] About 4 or 5 minutes on each side.

[14:55] It's just a thing of beauty.

[14:57] Get that lovely sauce back in a pan to

[15:00] reheat it. Garnish this with some

[15:02] chives. Let's plate one up. I'm going to

[15:04] have a little cheeky taster. Take that

[15:06] nice big fat fish cake like that. I've

[15:09] got a little chive flower that I'll just

[15:11] sprinkle over the top. A kiss of olive

[15:13] oil.

[15:14] Wedge of lemon.

[15:16] And that is a beautiful homemade fish

[15:18] cake. Let's get amongst it. Let's have a

[15:20] squeeze up.

[15:21] Lemon juice.

[15:23] Gosh.

[15:24] Look at that sauce.

[15:26] Look at that.

[15:27] Come on.

[15:32] Oh, man. Right, who's the greediest

[15:34] person in the family? Me.

[15:36] Pesto, give me your plate, sweet pea.

[15:38] I've given you two little ones cuz

[15:40] you're special. I'm going to give you

[15:41] the most incredible chocolate cake. It

[15:44] is so easy, so delicious. It's going to

[15:46] be crisp on the outside, oozy on the

[15:48] inside, and it's going to make you happy

[15:50] for sure. Now, here's the thing. There's

[15:52] not as many eggs as usual around. So,

[15:55] I've literally rewritten the recipe now

[15:57] without eggs. This is an eggless

[15:59] chocolate tart, tort, cake. It's going

[16:02] to be amazing. You'll love it. I'm not

[16:03] sure what it is yet, but it's good. So,

[16:06] here we've got 200 g of butter, 200 g of

[16:09] chocolate, 200 g of nuts. Now, I'm using

[16:12] hazelnuts, but it could be almonds, it

[16:13] could be pecans, it could be cashew

[16:15] nuts. Then, I'm using 200 g of

[16:18] self-raising flour, 200 ml of milk, and

[16:22] then 200 g of sugar. Right, let's do it.

[16:25] So, we're going to start with the nuts.

[16:27] This goes into the food processor.

[16:31] We're going to whiz this up.

[16:34] We got 200 g of chocolate

[16:37] and break it in.

[16:41] Super easy.

[16:42] In it goes.

[16:47] Then, we can go in with the butter.

[16:54] Then, the flour.

[16:59] A pinch of salt.

[17:01] Important.

[17:04] And then,

[17:07] 200 ml of milk.

[17:11] And then, 200 g of sugar.

[17:15] So, all of it goes in.

[17:19] So,

[17:20] all done.

[17:21] Just clean up the edge.

[17:23] So, I am going to just take a little bit

[17:26] of greaseproof paper. This stops the

[17:29] sponge sticking to the tray. Now, if you

[17:31] haven't got this, a bit of oil of any

[17:33] type or butter, right? Give it a good

[17:35] old rub up.

[17:37] Right? Like this. And then, take a

[17:39] little bit of flour

[17:41] like that.

[17:42] And you can make your own nonstick tray

[17:46] by shaking this around.

[17:49] There ain't nothing sticking to that.

[17:50] Your own homemade nonstick, okay?

[17:52] Adjusting adjusting ducking diving.

[17:54] That's what we're doing. So,

[17:57] scrumple up this

[17:59] like that.

[18:00] Unscrumple it.

[18:02] Put that in our tray. So, in we go.

[18:06] Now, like any cake, if you wished to

[18:09] pimp your ride, you can. You can put a

[18:11] few dried fruit bits in there. Sour

[18:13] cherries are particularly good with

[18:16] chocolate, but of course, it could be

[18:17] raisins, apricots, stuff like that. You

[18:19] know, things like tinned pears,

[18:21] delicious. Come on. You know, little you

[18:24] know, flakes of nuts. Just feel that you

[18:27] can kind of embellish this a little bit.

[18:30] So, look, get all of that sponge out of

[18:32] there.

[18:35] Sort of just shake it down

[18:37] like this into the corners.

[18:40] Look at that.

[18:40] Equal it out.

[18:42] Every last bit. And that, my friends, is

[18:44] it. So, that's going to go in the oven.

[18:46] Now, the oven is at 180° C,

[18:49] and I'm going to put it in the middle of

[18:50] the oven for 18 minutes exactly if you

[18:53] want it nice and oozy.

[18:57] And then, I'll show you what to do next.

[18:59] But I'll tell you one thing,

[19:01] it's going to make you happy.

[19:02] Yes, it will.

[19:10] Okay, so the 18 minutes are up.

[19:12] The room smells amazing. Come on, LOOK

[19:15] AT THAT.

[19:17] COME ON.

[19:18] THAT, MY FRIENDS, is beautiful. And if

[19:21] you give it a little shake, can you see

[19:22] the wobble on that?

[19:23] So, that is a good sign. So, you can see

[19:26] that it's crispy and spongy here and a

[19:29] bit softer and oozy here. Right, let's

[19:32] do this. So, as I take it out the tray,

[19:34] it's going to crack

[19:36] and smash up.

[19:38] Look at that.

[19:39] Absolutely gorgeous.

[19:41] And what you can do

[19:42] is just get a little bit more chocolate

[19:44] if you've got some around.

[19:46] Someone will definitely have a stash.

[19:48] And just grate some chocolate on the

[19:49] top.

[19:51] And that will just melt in the most

[19:52] beautiful way.

[19:53] Okay, so let's serve it up. Look, it's

[19:56] almost like a hot pudding now.

[19:58] I just take the spoon like that.

[20:01] Get under it.

[20:03] Gorgeous.

[20:05] You see how oozy that is?

[20:07] Beautiful.

[20:08] And then a little bit of yogurt.

[20:11] I think the fresh yogurt

[20:13] with the oozy chocolate is really nice.

[20:16] And then if there's a bit of that old

[20:18] chocolate again,

[20:20] we'll just have a little grate up.

[20:23] So there you go.

[20:25] Come and have a look at this.

[20:27] So look, it's firm there.

[20:28] Kind of almost chocolate ganache custard

[20:30] there.

[20:31] Ripple that with a little bit of the

[20:33] yogurt.

[20:34] Come on, Eileen.

[20:40] Oh, yeah. So what we're going to do

[20:41] today is a really simple, really

[20:44] delicious veggie quesadilla. This is

[20:46] basically like a Mexican cheese on

[20:48] toast. So this is also a brilliant way

[20:51] to get veggies in the kids. So today in

[20:55] the fridge, I mean, I'm going to be

[20:56] honest, I haven't got loads and loads in

[20:57] the fridge. You know, I've got like one

[20:59] chicken, bunch of veg, bit of fruit. Um

[21:02] I haven't got everything that I need to

[21:04] make this and that's good, right? So I

[21:05] haven't got spring onions or onions,

[21:07] I've got leeks. And a little tip, if you

[21:09] just take

[21:11] the sort of outer part of the leeks out

[21:13] and by the way, we'll waste nothing. The

[21:15] inner part, the white part of the leek

[21:18] is very delicate and very equivalent to

[21:22] a spring onion. We're never going to

[21:24] waste that. That will go into soups and

[21:25] stews and nice things like that. So

[21:27] that's the first part. We've got just

[21:29] standard red peppers. We'll just sort of

[21:31] split these in half and remove the

[21:34] seeds, of course. If you haven't got

[21:36] fresh peppers, jarred like antipasti

[21:38] peppers are really, really good as well.

[21:40] Um this is an opportunity for you to get

[21:42] all kinds of lovely things in here. So

[21:44] you could just dice up some tomatoes,

[21:46] squeeze out the pips. Um I'm going to

[21:48] grate in some carrot as well.

[21:50] Um you know, you can do things like

[21:52] grilled veggies that you chop up, um

[21:54] even broccoli and stuff like that. So

[21:56] with the leeks, um what I want to do is

[21:58] just finely slice those

[22:01] like that.

[22:05] So with the peppers, I quite like seeing

[22:07] like little dices of the peppers.

[22:11] Just slice them up

[22:13] into little lengths and then we'll slice

[22:14] the other way. So look, um you can also

[22:16] use a box grater just to grate the veg.

[22:19] This will be the half of our filling.

[22:22] Now the other part of our filling is

[22:23] cheese. Cheese is really important.

[22:25] That's kind of like the glue that makes

[22:28] everything stick together and makes that

[22:30] lovely ooziness. So I'm going to grate

[22:32] some cheddar in.

[22:34] So we'll have a little grate up.

[22:36] And it's really nice to blend your

[22:38] cheeses actually. Of course, in Mexico

[22:40] they wouldn't use cheddar, but cheddar,

[22:42] red Leicester, they really do melt

[22:44] beautifully and they taste delicious. A

[22:47] nice wedge of it.

[22:49] I think always like 50/50 looks pretty

[22:51] good right?

[22:52] What I tend to do

[22:54] is I'll rattle this up, I'll mix it up.

[22:56] So normally you put coriander in this if

[22:59] you were going to kind of stay on point.

[23:00] Mint is really, really good. So herbs in

[23:02] there, just parsley and and a little bit

[23:04] of mint. So that's nice. So what I love

[23:06] about this recipe

[23:08] is I haven't actually met anyone that

[23:10] doesn't like it. Everyone seems to like

[23:12] quesadillas. I think I must just chip

[23:14] in.

[23:15] The good thing about this is it's that

[23:17] same old boring hidden veg thing. So

[23:19] children will eat this because sometimes

[23:21] I have no clue what's in it.

[23:22] >> But I've just knocked up a couple of

[23:24] very simple salads out of the bag. Can

[23:25] you make me dressing, please? Yes. You

[23:27] know the drill, don't you? There's a

[23:28] there's a jar jar out there somewhere.

[23:30] Um I'm just adding a little bit more

[23:32] cheese just as I go cuz actually it's

[23:34] quite a lot a large proportion of veg

[23:35] here and that you have to have the right

[23:38] amount of cheese otherwise it just won't

[23:39] ooze and it won't stick.

[23:42] Stack looking good. Now I can whack on

[23:45] this gas and we'll start to cook cuz

[23:47] we're actually having this for lunch,

[23:48] aren't we, Jay? Yeah.

[23:51] Right then, you lovely folks. I'm on

[23:53] kind of medium medium high heat. So I'm

[23:55] going to put the quesadillas into a dry

[23:57] pan. Good nonstick pan you need for

[23:59] this. I don't want to add any more oil.

[24:02] I like it to be crisp and fresh and have

[24:04] all the kind of unctuous filling inside.

[24:06] You don't want the pan too hot because

[24:08] then what happens is the tortillas go

[24:09] brown and crisp and then the inside is

[24:12] just cold and raw. So you want the

[24:14] perfect kind of speed. So medium heat,

[24:17] golden brown both sides. That should be

[24:19] nice. So let's have a little look

[24:21] at this.

[24:23] Look at that.

[24:26] Really nice.

[24:28] They're nice and toasty. You can see

[24:29] what's happening on the inside. It's all

[24:31] starting to melt slowly, slowly. So it's

[24:33] still got a bit more time. Oh, it's

[24:34] going nice. Look at that in there, babe.

[24:36] So these are on about 3 minutes on each

[24:38] side. Let's have a little look inside.

[24:40] Yes!

[24:42] Turn that out.

[24:43] I can put the next one on

[24:46] like that.

[24:48] What's important is to let this cool

[24:49] down for at least a minute. Just let it

[24:51] cool down because it's molten lava in

[24:53] there. It's too runny, too hot, will

[24:54] burn your mouth. And then I'll cook

[24:56] another one and then basically there's

[24:58] like a kind of constant supply of

[25:00] delicious quesadillas coming out at

[25:02] their best. So I'll cut this into like

[25:04] quarters or eighths. So um I'm going to

[25:06] rack out these quesadillas.

[25:08] I think they look beautiful.

[25:10] Josie, are you happy with this, girl?

[25:12] Yeah, it's amazing. Really nice. We're

[25:13] going to serve this

[25:15] with the hummus,

[25:16] with the yogurt instead of the sour

[25:18] cream. But if you've got sour cream,

[25:20] it's brilliant. Um if you haven't got

[25:21] hummus, you can even make it with tinned

[25:23] chickpeas.

[25:24] Um or

[25:26] you could have a guacamole or you can

[25:27] make a tomato salsa. Um but it's a very,

[25:30] very

[25:31] flexible dish. Look how lovely and hot

[25:33] and steamy that is.

[25:35] Gorgeous.

[25:37] So there you go, beautiful quesadillas.

[25:39] Guys, you like it?

[25:41] Have a go.

[25:42] It's quite nice with food to go back to

[25:45] old friends. And this old friend, well,

[25:48] is a little bit of a dirty old friend,

[25:49] but I love him. We're going to make

[25:50] homemade pizza and I'm going to make it

[25:52] from just store cupboard ingredients.

[25:54] It's a easy recipe and you can knock it

[25:56] out in about 15 minutes. So it's super

[25:58] quick. So let's make a beautiful deep

[26:01] pan pizza from scratch that is so simple

[26:05] and so delicious, you're going to have a

[26:07] go at home, I can promise you. So, pan

[26:09] on, medium medium high heat. First of

[26:12] all, we're going to start with sausage.

[26:14] I got two lovely Cumberland sausages.

[26:16] Use whatever sausages you've got. Of

[26:17] course, the better the quality, the

[26:18] better the flavor. I'll go into the pan

[26:21] with just a little bit of olive oil or

[26:22] sunflower oil or whatever you've got and

[26:25] then I'll get the sausage, grasp it and

[26:27] then squeeze the meat from inside out.

[26:31] So you're basically going to get these

[26:32] beautiful little mini

[26:34] sort of meatballs.

[26:36] So I'm just going to have a little hand

[26:38] wash with some of these sausages. Right,

[26:41] we can break one up so you get like

[26:43] almost little mincemeaty bits. I want to

[26:45] leave a couple

[26:47] sort of in nice big chunks, but rough

[26:49] and ready. We like that. You can see it

[26:51] kind of getting some color on it.

[26:53] Now at this point in the story, what I

[26:55] can do is add some store cupboard herbs,

[26:58] you know, so like mixed herbs or some

[27:00] oregano, whatever you've got. Just put

[27:02] that in the fat and it will start

[27:03] sizzling away.

[27:05] So next up, two onions.

[27:08] So just half and peel your onions

[27:12] and finely slice.

[27:17] So in we go

[27:18] with the onions and they will start

[27:20] sucking up all that beautiful flavor

[27:22] already.

[27:23] Oh, it smells amazing already. Come on.

[27:26] When these onions start to soften,

[27:28] I want to add a little something else to

[27:30] it and that is some jalapeno. So I've

[27:33] got it in the jar

[27:34] and what I'm going to do is just pour

[27:36] some of that vinegar in

[27:38] to give it a nice little kind of sweet

[27:40] and sour vibe

[27:42] and a little spice.

[27:44] So that's going to add to the flavor and

[27:46] then we'll put jalapenos in there as

[27:48] well.

[27:49] So that's on a medium heat now

[27:51] and as that just continues to cook and

[27:54] get even better and better, let me show

[27:56] you how to make this beautiful pizza

[27:58] base. It is so, so simple. And this is

[28:01] big enough, another store cupboard

[28:03] ingredient, self-raising flour, 500 g,

[28:05] okay? So get yourself a bowl. If you've

[28:07] got a kilo bag, half of it, give or

[28:09] take.

[28:11] We're going to put in 250 ml

[28:14] of water

[28:16] or basically enough water until it comes

[28:18] together as a dough.

[28:20] Very simple and a good pinch of salt.

[28:23] Three ingredients. Just bring together

[28:25] that dough and you want to create a nice

[28:28] elastic

[28:29] dough.

[28:31] That looks pretty good. A little bit

[28:32] more.

[28:35] So can you see how Look at that. In

[28:37] literally 1 minute we've created quite a

[28:39] moist

[28:41] sort of elastic dough. Outrageously

[28:44] quick. So there you go. That is your

[28:45] dough and then in

[28:47] here

[28:49] is your topping. That goes on my board

[28:52] because I only want to wash one thing

[28:53] up. Yes, it's not just convenience and

[28:55] deliciousness, also I don't want to wash

[28:58] up much. So I'm going to take this dough

[29:01] carefully without touching the hot pan,

[29:03] of course, push this pizza

[29:06] in the pan out.

[29:08] Just like that. So you can see how

[29:09] springy this dough is.

[29:11] And actually, the heat is still on a

[29:13] medium heat, right? I'm cooking this

[29:14] dough now, okay? So this is part of the

[29:17] cheat. And then I'm going to come

[29:19] along

[29:20] and I'm going to put the topping back on

[29:22] top and push the topping all over the

[29:24] place, right to the edges.

[29:26] Now normally there'd be like mozzarella

[29:28] over the top. Well, if you haven't got

[29:30] that, what have we got? We've got

[29:31] cheddar. So we'll have cheddar, we'll

[29:32] take that. We want to be flexible now,

[29:34] right? So whatever you've got,

[29:36] you can get it in there. And I quite

[29:38] like kind of getting little

[29:40] bombs of it, small bits,

[29:42] chunks of it.

[29:44] You can get a grater if you want and put

[29:45] a little dusting over the top. It

[29:47] doesn't matter. This will be

[29:49] a beautiful thing.

[29:51] Few more bits of jalapeno just to kind

[29:52] of, you know, make a point. So, I'm

[29:54] going to turn the heat up to about

[29:56] medium high now and then I'll cook it

[29:57] for about 3 3 to 5 minutes until there's

[30:00] a little crust starting to form,

[30:03] which is about now.

[30:05] Let's put that in the oven at full whack

[30:07] for about 10 10 to 13 minutes until it's

[30:09] crisp, golden, and sizzling.

[30:14] So, this has had about 10 minutes.

[30:19] Come on.

[30:21] Look at that.

[30:22] Sizzling away.

[30:24] Such a great little cheat.

[30:26] Get your spatula in there. Take it off.

[30:29] Look at that.

[30:31] So good.

[30:33] Absolutely lovely.

[30:36] Ah yes.

[30:38] Brilliant.

[30:40] Crispy base,

[30:41] fluffy inside.

[30:45] Mhm.

[30:47] Still good. So, the recipe I'm going to

[30:48] show you now is a delicious cauliflower

[30:52] cheese mac and cheese. Absolutely

[30:54] scrumptious. And it's all about getting

[30:56] the good stuff in a classic comfort food

[30:59] dish. So, of course, cauliflower is the

[31:01] king. Got a little heart of celery and

[31:04] two leeks. I've got one random bit of

[31:06] fennel, but that's not, you know, you

[31:08] don't have to use it. Uh me and Jules

[31:10] just want to show you how we're kind of

[31:11] doing nice food and cooking with what

[31:14] we've got, what's available. Let's start

[31:16] off here. I've already taken the liberty

[31:19] to cook my pasta. So, the same pan I'm

[31:23] now going to put on a heat

[31:25] and I'll start adding

[31:27] these veggies here and I'll chop that up

[31:30] and we'll start adding to the pans. The

[31:31] butter will go in. I'm going to fry off

[31:34] these lovely veggies. And then the

[31:37] celery can go in and then the fennel.

[31:40] It is in the supermarket. If you do see

[31:43] it, have a try. It's delicious. So,

[31:45] we'll fry that off. Now, let's talk

[31:46] about the cauliflower.

[31:48] So, cut it in half and cut it into

[31:50] florets like this.

[31:52] Often that's what you see, which means

[31:55] that nearly 1/3

[31:57] of the actual cauliflower is over here

[31:59] going in the bin. I finally slice these

[32:01] leaves. Let this fry off for about 5

[32:04] minutes

[32:05] and soften up.

[32:07] And then what we want to do

[32:09] is

[32:10] add the flour that turns it into a

[32:12] thickened sauce. Just use regular plain

[32:15] flour.

[32:16] Um about 1 heaped tablespoon.

[32:19] We'll mix that in. That will start to

[32:20] suck up all the fat from the butter.

[32:22] And then we're going to slowly add milk.

[32:25] I have only got one full bottle of this

[32:27] left and half a bottle. I know for a

[32:30] fact I'd get a rollicking from Jules if

[32:32] I put a whole one of these in here now

[32:34] because

[32:35] we haven't got much. So,

[32:37] I'm going to put half milk half water.

[32:40] So, now I'm putting, you know, the rest

[32:41] that I need.

[32:43] Water. Okay, so let that boil now and

[32:45] simmer and cook it out for about 5

[32:47] minutes just to soften all the veggies.

[32:49] And then I'm going to season it up now.

[32:51] I'll adjust it later with some nice

[32:53] pepper, a little bit of salt, and then

[32:56] for flavor and color,

[32:58] a heaped teaspoon of English mustard.

[33:02] Stir in.

[33:03] So,

[33:04] let's just carry on now with

[33:07] the cauliflower here. Just get your

[33:08] cauliflower florets.

[33:10] Slice them up

[33:12] into beautiful

[33:14] little chunks.

[33:15] Uh now it's time to talk about the

[33:17] cheese. This is what we've got in our

[33:19] fridge right now. Um because I kind of

[33:21] grab and put things back, I've got odds

[33:23] and ends of parmesan. I've got a tiny

[33:25] little quarter of cheddar. I've got some

[33:28] halloumi,

[33:30] which I've only quarter used, and a

[33:31] chunk of feta. So, I'm just going to

[33:33] have a little grate up.

[33:36] So, the sauce is blipping away

[33:38] beautifully. We now turn it off

[33:41] and the cheese goes in.

[33:44] And

[33:45] I'll put most of it in apart from a

[33:47] little bit to go on top.

[33:50] So, the pasta goes in

[33:52] with

[33:53] the cauliflower here. Frankly, you can

[33:55] use whatever pasta you want. What I have

[33:57] to do now is um

[34:00] whizz this up. You can use a hand

[34:02] blender, a food processor, or a

[34:04] liquidizer. So,

[34:06] be back in a second.

[34:08] Liquidized it, lovely people. That's

[34:10] what it looks like.

[34:12] So, in with the sauce.

[34:13] So, look, mix up your lovely sauce. Now,

[34:16] you've probably been wondering what this

[34:17] is. This is

[34:19] starchy cooking water, okay?

[34:22] And this is from the pasta. If it's a

[34:24] bit wetter than you expect, then by the

[34:26] time it's baked,

[34:28] then it's going to absorb into that

[34:29] pasta and it'll be just blippy and saucy

[34:32] and gorgeous.

[34:33] I'll just put some cheese on top. What

[34:35] we could do

[34:36] is take a waste product that is one of

[34:39] the most wasted products in the whole of

[34:41] Britain and that's bread. And every time

[34:43] I've got away from stray,

[34:45] I just pop it

[34:47] in the window, let it go stale.

[34:49] Literally, once it's properly stale,

[34:51] that's what you get. Just get a tea

[34:54] towel. What you can do

[34:56] is give it a good bash.

[35:00] And we're going to create breadcrumbs.

[35:02] In here it's just straight breadcrumbs,

[35:04] but here I've got some herbs that I've

[35:06] got in little pots. Thyme here. Lovely.

[35:09] Oregano or marjoram. Uh and some

[35:11] rosemary. Um you could put in dried

[35:13] herbs, no trouble at all. I'm going to

[35:15] use some garlic. Beautiful.

[35:19] So, a little bit of oil goes in

[35:21] and that just kind of allows the natural

[35:23] flavors to come out of the herbs and it

[35:25] will make the breadcrumbs really golden.

[35:29] There you go. A beautiful

[35:32] traybake

[35:33] mac and cheese bigging up cauliflower

[35:35] and all those veggies. About an hour

[35:37] before lunch, I'll whack that in the

[35:39] oven at about 180° C and then I'll cook

[35:42] it for about 50 minutes until it's

[35:44] blipping and crispy and gorgeous.

[35:50] Yummy.

[35:54] Okay, she served up. Yes. Yeah. Go on,

[35:56] buds.

[35:58] Thank you. Woohoo! We're dressing kids

[36:01] to mom and dad ages. So, guys, what do

[36:03] you reckon?

[36:04] Cauliflower mac and cheese.

[36:07] Try it. I think you'll like it. So, the

[36:09] recipe I'm going to show you today is my

[36:11] take on a ratatouille. Now, ratatouille,

[36:14] weirdly, the classic French veg dish is

[36:16] one of the most searched dishes on the

[36:18] internet at the moment. Why? I think

[36:20] it's because you've got a load of veg

[36:21] you don't know what to do with. So, let

[36:23] me give you my version that I think is

[36:25] really flexible, really open to taking

[36:27] whatever you've got. I'm going to serve

[36:29] it on a puff pastry base, so it's kind

[36:31] of like a posh pizza and the kids love

[36:33] it. I love it. I think you're going to

[36:35] love it.

[36:36] Do you want this on your pizza? No,

[36:38] thank you. Put it back. Thank you very

[36:39] much. Love you. A classic French

[36:41] ratatouille would be courgettes, peppers

[36:43] of all colors, onions, uh aubergine. I

[36:46] haven't got aubergines. They've only got

[36:48] a yellow pepper here, but I have got

[36:49] asparagus, uh I've got courgette. I've

[36:51] got leeks instead of onions. Got a

[36:52] squash and a cauliflower. Mine's kind of

[36:55] like a grilled veg ratatouille. We make

[36:58] a base tomato sauce. Slice up about six

[37:01] cloves of garlic. Go in with some olive

[37:04] oil and I'm going to put the garlic in.

[37:06] I'm going to put in some basil leaves.

[37:07] Two tins of tomatoes. I'm just going to

[37:09] put a bit of water in these tins and in

[37:12] they go. So, Jules is breaking up the

[37:14] tomatoes. That is the basic tomato

[37:16] sauce. That will receive the veggies.

[37:18] Let's start with the courgette. You run

[37:20] your knife down so it's like quarters.

[37:22] Put it into a dry pan on a high heat. If

[37:25] you had a barbecue, use it. If you had a

[37:27] griddle pan, use it. I'm going to do

[37:29] exactly the same with the leeks and then

[37:32] I'll just cut it so it fits the pan.

[37:34] Now, this scalding, instead of it being

[37:36] kind of oily and sweet, it kind of

[37:38] scalds. It gives you a smokiness and it

[37:40] gives you a nuttiness. And that, when

[37:43] mixed with the tomato sauce, gives you

[37:44] the most incredible dish. You could even

[37:47] use, if you wanted to, frozen

[37:49] cauliflower and still char it up in here

[37:51] and still stew it up in there. So, it's

[37:53] all good. I'll just cut the peppers into

[37:55] quarters. The asparagus can go in whole

[37:57] with the cauliflower. Take off the

[37:59] little florets. I'm only going to use

[38:01] about a quarter of this. And then slice

[38:03] these into 1 cm slices.

[38:08] Just like that. When these are kind of

[38:10] all nicely charred, what I want you to

[38:12] do is remove these from the hot scalding

[38:15] pan. So, now these are out. I'll replace

[38:17] them with these veggies. So, it's like a

[38:19] little factory line. Now, down here, I'm

[38:21] going to slice it about a centimeter

[38:23] across and we'll simply stir it in and

[38:25] it's going to be delicious. So, just

[38:27] continue charring up the veg in the dry

[38:29] pan and as soon as it's nice and

[38:31] scalded, then just chunk it up and add

[38:33] it to the tomato sauce. So, as that

[38:35] simmers away nicely, that will cook for

[38:37] about 20 25 minutes. Here, I've got two

[38:40] shop-bought puff pastries. One is

[38:42] regular and one is gluten-free cuz I've

[38:43] got two kids that are gluten-free. Get

[38:45] them out of the pack, unroll them, and

[38:47] then get it on the tray and even keep it

[38:48] on the paper that it comes in. So, I'm

[38:50] going to get myself a regular eating

[38:52] knife and about an inch away from the

[38:54] edge, just very lightly score it. So, do

[38:57] that to the other one. Now, at this

[38:58] point, I can get some olive oil and just

[39:00] give it a nice little drizzle and just

[39:03] give it a little rub all over. Now, with

[39:05] these two bases, I'm going to whack them

[39:06] in the oven for about 15 to 20 minutes

[39:09] at 200° C until nice and lightly golden.

[39:13] Okay, so these two beauties are done. I

[39:15] nearly overcooked the gluten-free one

[39:17] cuz the kids were running around. What

[39:18] can I say? So, if you can have a little

[39:20] look here, you can see where I did the

[39:22] little line and I'm going to push it in.

[39:24] Okay? And the reason that is is cuz I'm

[39:26] going to fill it with our beautiful

[39:28] version of a ratatouille. So, now the

[39:31] veggies are nice and soft and tender and

[39:33] cooked. This will be amazing in so many

[39:35] different ways. Now, we do need to

[39:36] balance the flavor. And the way to do

[39:38] that is a little tablespoon of vinegar.

[39:41] So, red wine vinegar, white wine

[39:42] vinegar, whatever you've got to hand.

[39:44] Then a good couple of tablespoons of

[39:46] extra virgin olive oil. Tear some of

[39:48] these beautiful basil leaves and then

[39:50] just simply season it to taste. Then you

[39:53] could toss that in pasta. You could put

[39:55] it in lasagna. You could turn this into

[39:57] a soup simply by adding some stock. So,

[39:59] because I know River will be a pain in

[40:01] the backside, we're going to blend it

[40:02] up. So, I'll do one with and one without

[40:05] and just show you the flexibility of

[40:06] this dish.

[40:11] That's done.

[40:12] And then on the gluten-free one, I will

[40:14] put this sauce. So, look, there is

[40:16] gluten-free pizza with a pureed sauce.

[40:19] This is my puff pastry one. It's a

[40:20] brilliant way to use up veg. If you

[40:23] wanted to put a little smoky bacon in

[40:24] this, you could or some tuna, olives,

[40:27] capers, happy days. Right, just take the

[40:29] veggies to the edge.

[40:30] >> Feta.

[40:31] Be amazing. Of course, you could use a

[40:33] mozzarella, you could use a feta like

[40:34] Jules suggested. I'm going to use some

[40:36] British cheeses and these will melt

[40:39] beautifully. So, the last few little

[40:40] bits of basil. Nice. So, just in the

[40:43] oven 10 minutes just to melt that cheese

[40:46] and heat it ALL UP. DELICIOUS.

[40:48] LUNCHTIME!

[40:53] WOWZERS, LOOK AT THAT.

[41:02] THAT WAS A HIT WITH THE FAMILY, GUYS.

[41:03] YOU HAPPY? YEAH! OKAY, onwards and

[41:05] upwards. Enjoy.

[41:06] >> Things like rice, tinned tomatoes,

[41:08] beans, chickpeas, spices, herbs, all of

[41:11] that stuff, you can make great things.

[41:13] And one of my favorite things to do with

[41:15] all of that is a good chili. A really

[41:17] good chili where you can get loads of

[41:19] veggies in there. It's proper delicious.

[41:22] So, look, first job, the base of this

[41:24] chili. Get yourself a nice onion, peel

[41:27] it and roughly chop it. Now, if you

[41:29] haven't got an onion, maybe you got a

[41:30] leek, you could use spring onions.

[41:32] Again, we can swap these things out,

[41:34] guys. No problem. Let's be flexible. So,

[41:36] hot pan, the onions go in.

[41:40] Like that. Hot pan, I'm going to use two

[41:42] cloves of garlic.

[41:44] Just slice it up any old how. Doesn't

[41:46] really matter.

[41:49] Garlic goes in.

[41:51] It sounds exciting already. We're going

[41:53] to go chili. So, I'm just going to kind

[41:55] of

[41:56] roughly finely slice it. So, look, I'm

[41:59] probably going to use that much. If

[42:00] you've got any leftover chili, right,

[42:02] two things I can do, throw them in the

[42:04] freezer. They're really good. You can

[42:05] grate them over things or just put them

[42:07] in the salt like this and it kind of

[42:09] just stops it kind of going minging and

[42:11] moldy, right? And then you can use it

[42:12] the next day. So, chili goes in.

[42:16] Like that.

[42:18] Let's get some spice into your life.

[42:21] So, take a teaspoon and I want level

[42:23] teaspoons.

[42:25] Right, we want to go easy on the spice.

[42:27] So, cinnamon goes in.

[42:29] And then a level teaspoon

[42:31] of cayenne pepper

[42:34] or smoked paprika. Delicious.

[42:37] And then

[42:39] we've got the cumin.

[42:41] Get a wooden spoon and then just stir it

[42:43] up.

[42:44] Now, guys, if you want to get mega

[42:46] flavor out of veg, make it big and

[42:48] robust, then this part is really

[42:50] important. Have a look what's happening

[42:51] in that pan, right? We're bringing out

[42:54] the natural sugars

[42:56] in the onion. And it's not just onion

[42:58] that has natural sugars. Carrots have

[43:00] it, squash have it, peppers have it,

[43:01] too. So, even with the peppers here, get

[43:03] your thumb and just thumb it, right? And

[43:06] then that way is the best way to tear

[43:08] out these lovely chunks like this. So,

[43:11] we'll get rid of the seeds and we won't

[43:13] waste any of these little bits here.

[43:14] Don't want to waste anything.

[43:15] And we'll do the same with the yellow

[43:17] pepper.

[43:20] So,

[43:21] I want to roughly chop these up

[43:23] into like kind of 2 cm chunks.

[43:29] And this is just the beginning of the

[43:30] story. It's going to get better and

[43:32] better and better. And the most

[43:34] important thing for me with a chili is

[43:37] there's kind of an obsession

[43:39] by throwing in the wet stuff now, early,

[43:43] right? That's where the big problem is.

[43:45] Do not get those tinned tomatoes in

[43:47] there too early. What we want to do is

[43:49] what you can see there, right? We want

[43:51] to slowly fry. We want to caramelize the

[43:53] veg. That's going to earn you massive,

[43:56] massive flavor points. So, let's have a

[43:59] little toss up.

[44:00] Look at that, it smells amazing.

[44:03] We'll keep stirring it.

[44:05] And then I want to get some coriander

[44:07] stalks.

[44:09] So, any stalks of fresh herbs that

[44:11] you've got, it could be mint, basil or

[44:13] coriander. I'm using coriander today.

[44:16] Just finely slice those stalks out cuz

[44:18] often they end up in the bin, but

[44:19] they're full of flavor.

[44:21] So,

[44:22] if you haven't got fresh herbs, please

[44:24] don't worry. This recipe is flexible to

[44:27] what you've got in your pantry and your

[44:29] fridge, okay? So, stir in the coriander.

[44:32] And we're going to cook this for about

[44:34] 10-15 minutes on a medium-high heat to

[44:37] get really intense and delicious.

[44:42] Now, if you sweet potato, of course you

[44:44] could use a normal potato. Of course,

[44:46] you could use squash, okay? Again, swap

[44:48] outs are important. The sweet potato, I

[44:50] think is delicious. It counts as one of

[44:52] your five fruit and veg a day. We want

[44:54] to get the veggies in you guys to keep

[44:57] you healthy, to keep you optimal. So,

[44:59] sweet potatoes, yum. I'm just going to

[45:02] clank them up into like 1-in chunks.

[45:05] Then I've got the oven on at 200° C

[45:08] and I'm just going to kiss these with a

[45:10] touch of oil, a good pinch of salt and

[45:13] pepper and then

[45:15] a little bit of cinnamon,

[45:16] a little bit of cayenne pepper.

[45:19] And here's a little bit of cumin. Now,

[45:20] give these a little toss, right? And it

[45:22] will stick to it and as that roasts for

[45:25] about an hour, right, that is going to

[45:27] be delicious.

[45:31] So, it's had about 10-15 minutes. It's

[45:34] shrunk down. It smells incredible.

[45:37] Now, we can think about adding beans,

[45:40] tomatoes, stuff like that. So, as far as

[45:42] beans are concerned, these are

[45:44] brilliant. But whatever you can think of

[45:46] or got, use that. So, one tin, juice and

[45:49] all, will go in.

[45:51] That's your protein, incredibly

[45:53] important, you know, for your nutrition

[45:55] if you're not eating meat. Um we're

[45:57] going to put in some chickpeas as well.

[45:58] We'll go juice and all. Chickpeas are

[46:01] amazing. They suck up all the flavor.

[46:03] Then we're going to get the tomatoes in

[46:05] there. I like to use whole plum tomatoes

[46:07] if possible, but you can use the chopped

[46:09] or the passata. Please don't worry.

[46:12] So, two tins of plum tomatoes I will

[46:14] use.

[46:16] And then what I like to do is just rinse

[46:18] out the tin with just a little bit of

[46:19] water.

[46:23] And we're good to go. That chili is

[46:25] going to be fantastic. So,

[46:29] so give it a nice little stir up and

[46:31] then break up some of those tomatoes and

[46:33] they'll continue to disintegrate as you

[46:35] simmer away for about 20-25 minutes

[46:38] until it's delicious and umptious. It's

[46:40] going to be so, so good. I might give it

[46:42] a little kiss of seasoning now. And then

[46:44] importantly, what are we going to have

[46:46] it with? Flatbreads? Could be delicious,

[46:49] but rice is the thing for me. Just makes

[46:51] me feel good. So, I'm going to get a pan

[46:52] on

[46:54] and then I'm going to get a regular

[46:56] builder's mug and I'll fill that with

[46:59] basmati rice. So, another classic store

[47:01] cupboard ingredient.

[47:03] And what we do is we go two cups of

[47:06] water to one cup of rice. It works every

[47:09] single time

[47:11] and we call it the absorption method

[47:13] because the rice will just absorb that

[47:15] exact amount

[47:17] of liquid.

[47:19] And it will give you light, fluffy,

[47:21] fresh, nutty rice. So, a pinch of salt,

[47:25] lid on, get that thundering away. That

[47:27] will be ready in 12 minutes and you can

[47:28] just switch it off. This will tick away

[47:30] for another sort of 20-25 minutes. Time

[47:32] for a little clean down.

[47:38] So, here we go, guys.

[47:40] After 20 minutes, it's looking like

[47:42] this, thick and gorgeous looking. The

[47:44] rice is steamy and done. Can you see all

[47:47] the little holes that come through? So,

[47:48] that is going to be beautiful and

[47:49] fluffy. Let's plate them up, but not

[47:51] before we get the sweet potatoes out.

[47:54] So, these have had

[47:55] just under an hour.

[47:57] Oh, come on. Look at that. They've

[47:59] shrunk up. Look at the crispy skins as

[48:02] well.

[48:03] They're going to be amazing. So, I'm

[48:04] literally going to put those straight

[48:06] in.

[48:07] And what's nice is they all kind of

[48:09] almost rehydrate with the chili sauce.

[48:12] Just gorgeous.

[48:14] So, one of the great things about sweet

[48:15] potatoes, you know, like pumpkin and

[48:18] squash, is they'll keep a long time in

[48:20] your home. Get them in soups, stews, you

[48:23] know, make nice little oven chips, stuff

[48:24] like that. Absolutely delicious.

[48:28] So, we're good to go now, guys. Let's

[48:29] turn it off.

[48:30] Always an important time to

[48:33] taste your food.

[48:36] Mhm.

[48:38] Correct the seasoning

[48:40] if need be. Delicious. Now, if you want

[48:43] to kind of give it a little bit of a

[48:44] pick-me-up, you could use some herbs,

[48:46] for sure. Any soft herbs, just a little

[48:49] gesture of it, roughly chopped up would

[48:51] be lovely. A little swig of vinegar

[48:54] or lime juice or lemon juice really

[48:56] helps a dish like this, which is quite

[48:57] savory and a little bit spicy. So, I'll

[49:00] just put a little squeeze of lime in

[49:01] there, but literally use what you've got

[49:04] to hand. And then

[49:06] let's plate up. So, get your rice. Get a

[49:09] fork and give it a nice little fluff up.

[49:12] So, a nice wad on the plate. Look at

[49:15] that fluffy.

[49:17] Of course, you can go for brown rice as

[49:18] well, very, very nice. And then

[49:21] we want that chili.

[49:23] Big chunks of that sweet potato. So

[49:25] good.

[49:27] And you've got the beans, really nice.

[49:29] Massive plate of food, loads of

[49:31] goodness. And for me, the thing that I

[49:33] really want to have with it is a nice

[49:35] little splurge

[49:37] of yogurt. It could be sour cream, you

[49:40] know, whatever you've got available to

[49:41] you. And if you got a few bits of

[49:42] coriander, happy days. So, whether it's

[49:45] rice or tortilla wraps, or you know,

[49:47] swap one veg out for another, or slip a

[49:49] bit of meat in or not, it's a very, very

[49:51] generous, flexible recipe that I think

[49:54] you're going to love. Right, that's

[49:55] enough yapping.

[49:57] I love a good chili.

[50:02] What I love is the sweetness you get

[50:04] from the peppers, but then the hunks of

[50:06] sweet potato and the crispy skin and

[50:09] that little bit of fluffy rice.

[50:11] Mhm, so, so good. So, today is a very,

[50:15] very special day. It's little baby

[50:16] Petal's birthday. She's 11 years old. I

[50:19] haven't got everything that I would

[50:20] normally have to do a birthday cake, but

[50:22] the fundamentals are here. It's an

[50:24] amazing chocolate cake that is so

[50:26] simple, so reliable, so delicious. Now,

[50:28] let's just start the story. I've got

[50:30] some golden caster sugar here. I only

[50:32] had 130 g. I've literally run out of

[50:34] sugar, and then I made it up with 70 g

[50:37] of icing sugar. So, it doesn't matter if

[50:39] you go from white sugar, golden sugar,

[50:41] icing sugar, it's all good, guys. So,

[50:43] 200 g of that. Then, I've got 200 g of

[50:46] butter going straight in. In this pan,

[50:48] I've got an inch of water, and I'm

[50:49] bringing it to a simmer.

[50:51] Just put a bowl on top of that. Don't

[50:53] let it touch the water, and we're going

[50:54] to melt the butter, the sugar, and the

[50:56] chocolate. Normally, I would say I want

[50:58] 70% cocoa solids, but guys, 200 g of the

[51:01] best chocolate you can get your hands

[51:02] on. Although, I kind of got a feeling

[51:04] that there's a fair amount of chocolate

[51:06] in the cupboards around the country. So,

[51:08] let this melt for about 5 or so minutes.

[51:10] Give it a stir every now and again. It's

[51:12] going to be amazing. While that's doing

[51:13] its thing, I have a little heart-shaped

[51:16] mold. I want to show you how you make it

[51:18] so that the sponge does not stick to the

[51:20] tin. Now, you can get some greaseproof

[51:22] paper. I haven't got any. That little

[51:24] bit of leftover butter, just rub that

[51:26] generously around the edge. A tablespoon

[51:28] of flour into this, knock it around,

[51:31] and you see how it's sticking to the

[51:33] butter, and that will protect your cake.

[51:36] Give it a tap out. So, that is ready and

[51:39] raring to go. The next stage, we're

[51:41] going to add

[51:42] to this bowl the chocolate. Have a look

[51:45] at that. The butter, the chocolate, and

[51:46] the sugar has all melted. All of that

[51:48] chocolate goes in, every last bit. Use a

[51:50] spatula for this, guys. So, after a

[51:52] couple of minutes, this chocolate mix

[51:54] would have cooled down a nice little

[51:55] bit. We're going to add six eggs. Crack

[51:57] those in, and then we'll go from a

[51:58] spatula

[52:00] to

[52:01] a whisk. So, I'm going to stand up for

[52:03] this. It's now going to do two beautiful

[52:05] things, right? We're whisking that first

[52:07] egg, and then we'll crack in the second.

[52:10] Next one, whoa. Last but not least, egg

[52:13] number six. That's the basis for the

[52:16] most amazing chocolate cake. What we can

[52:18] do at this stage is flavor it. So, I'm

[52:20] going to add in two teaspoons of vanilla

[52:23] paste or extract, and then I'm thinking

[52:25] chocolate, chocolate orange. All you

[52:27] need, literally all you need, is two or

[52:30] three little gratings of orange. To give

[52:32] it the structure, I've got 200 g of

[52:35] self-raising

[52:37] gluten-free flour. If you don't need to

[52:39] be gluten-free, just use the regular

[52:41] self-raising flour. For now, Petal is

[52:43] gluten sensitive. I'll sift that in. I'm

[52:45] just going to now fold this flour into

[52:48] the mix.

[52:50] Chocolaty gorgeousness. And I'm going to

[52:52] pour this into our mold. We will bake

[52:54] that for about 50 minutes at 160° C,

[52:58] and then I'll show you what to do next.

[53:02] So, I now have a new cameraman, and

[53:06] that's little Buddy. Come right here,

[53:08] Buds.

[53:09] Mom's going to do some jobs. River's

[53:11] running around.

[53:12] So, it could go into chaos now, but the

[53:14] buttercream part of this recipe is very,

[53:16] very simple. So, bro, back to your

[53:17] posts. So, I have melted, in the same

[53:20] fashion, over a little water bath, 200 g

[53:22] of chocolate again. Just get right. Be

[53:24] really curious, Buddy. I've just used

[53:26] any chocolate I can get my hands on. You

[53:27] can stay at the end if you want.

[53:29] Can I have

[53:30] Can I have a little bit of lick? Yeah,

[53:32] you can have a lick in a second. 200 g

[53:35] of icing sugar.

[53:38] Then, we're going to go in with our

[53:40] chocolate here.

[53:40] >> Daddy, can I have a lick of chocolate?

[53:43] >> Are you going to be a good boy?

[53:45] Be a good boy, aren't you? I'm going to

[53:46] go in with 200 g of butter. I was going

[53:49] to Yeah, Buddy's Buddy's so jealous

[53:51] right now.

[53:53] No, that's all I've got. That's all I've

[53:54] got.

[53:55] You can have the bowl. There you go.

[53:56] That's your bowl. You can have that

[53:57] later. So, I need actually a spatula,

[54:01] but that's got spit all over it.

[54:03] Can I have a spatula? River Where should

[54:06] I sit? is like chaos.

[54:08] So, now what we're going to do is just

[54:11] mix all together. I want chocolate. No,

[54:14] there's a camera, darling. There's a

[54:16] camera. I got chocolate for me. A little

[54:19] pinch of salt. Okay, so guys, that is

[54:21] the buttercream. Yes. Guys,

[54:25] come on.

[54:27] Let it cool down. Once it's got to room

[54:29] temperature, in about an hour's time,

[54:31] I'll show you how to fill it and dress

[54:32] it. So, this is all very exciting. The

[54:34] cake is now cooled down. And sometimes,

[54:36] it kind of soufflés in the oven, and

[54:38] then it sags. You can see it's done that

[54:40] now. Please do not worry about that at

[54:42] all, okay? You can do one of two things.

[54:44] Go with it and just fill that gap, no

[54:46] problem at all. I'm going to do that.

[54:47] Or, you can just trim it off. So, we're

[54:49] going to put that on our platter. Here

[54:50] we have our lovely buttercream. Look at

[54:53] that. And almost butter it, it'll be

[54:55] amazing. Look, put some raspberries in

[54:57] there. Cover up a thousand sins. Do you

[54:58] think it looks like a heart, Buddy? Oh,

[55:00] yeah, it looks like a heart. Let's try

[55:01] and get birthday right. Put that

[55:03] chocolate up to your side. Get a flat

[55:04] knife and just drag it towards you.

[55:08] All the little folds. So, Jules, we're

[55:10] done. That's so

[55:13] That's amazing. Yes, you can go mad. So,

[55:15] there you go. Lovely birthday cake.

[55:18] Breathe.

[55:21] What do you reckon, Pets?

[55:24] It's really good. You like it?

[55:26] Recipe that I want to share with you now

[55:28] is a beautiful version of a fish pie.

[55:30] It's thrifty, and it's delicious, and I

[55:33] call it sweet pea fish pie. It's so

[55:35] good. It's heroing most of the

[55:37] ingredients from over there, the

[55:39] freezer. Things like vegetables are

[55:41] amazing in the freezer. I'm using

[55:43] spinach and peas, and then fish. You can

[55:46] have it sitting there in the freezer

[55:48] waiting for you to cook something

[55:49] delicious with it, and there's many

[55:50] methods of cooking, especially when it's

[55:52] in a nice sauce, or it's kind of baked,

[55:55] where frozen fish really can be

[55:57] fantastic. And as long as you get

[55:58] something nice and sustainable, you're

[56:00] laughing. So, I have 300 g of salmon and

[56:04] 300 g of white fish. And if you look in

[56:07] the freezer aisles, you'll see some

[56:09] really good frozen fish. So, in a pan we

[56:12] go, and I'll cover that with 500 ml

[56:16] of milk. And I'll just simmer it to

[56:19] poach it until it flakes. So, about 10

[56:21] minutes. So, this recipe's great at kind

[56:23] of swapping in different fish and making

[56:26] do and stretching fish a long way. Now,

[56:28] what I want to do is show you how I make

[56:31] the most delicious mashed potato

[56:32] topping. I've got a kilo of potatoes

[56:35] that are peeled, just cut into chunks,

[56:37] boiling away for about 15 minutes. And

[56:39] then we're going to use the second

[56:40] freezer ingredient, and that's 400 g of

[56:43] frozen peas, okay? So, just put them in

[56:45] there for a minute. Happy days. These

[56:47] can go back in the freezer. That's the

[56:49] great thing about the freezer, isn't it?

[56:50] Just use what you need, straight back in

[56:52] there. I'll drain it straight away.

[56:54] So, over we go to the sink.

[57:01] So, in this pan here, we're going to

[57:03] make the most amazing cheesy sauce, full

[57:06] of the good stuff. I've got two onions,

[57:09] finely chopped, and two carrots, finely

[57:11] chopped. Just in a little bit of olive

[57:13] oil, and I've let those slowly fry for

[57:15] like 10 minutes, just to soften.

[57:17] So, what I want to do now is to thicken

[57:19] the sauce. 60 g of flour goes into that

[57:23] pan, and then mustard, another store

[57:26] cupboard ingredient. I like a good

[57:28] teaspoon. It's not hot, you just get a

[57:29] nice flavor from it.

[57:31] Stir it in. And then the liquid that we

[57:34] need is going to come from there, the

[57:35] poaching liquid. So, I'll just take a

[57:37] little spoon,

[57:39] nick a little bit of that milk,

[57:42] just steal a little bit of that liquid

[57:43] like that,

[57:45] and mix it around.

[57:47] So, the fish has already flavored the

[57:48] milk,

[57:49] which is all going to add to the flavor

[57:51] of the whole dish.

[57:53] As it absorbs the milk, then we get the

[57:55] spoon and take a bit more.

[57:58] And it makes the most delicious sauce.

[58:01] You can see it thickening up, and it

[58:04] smells amazing already. The color from

[58:05] the mustard is very, very good. And that

[58:07] last little bit

[58:09] of milk,

[58:10] like that. You can see here, if I show

[58:13] you the fish, can you see how lovely

[58:16] this salmon will just poach. Look,

[58:19] it's just falling apart. Really nice.

[58:21] Gorgeous. I absolutely love good quality

[58:24] frozen fish. It's handy. Can you see how

[58:26] lovely this sauce looks? It's really,

[58:29] really good. So,

[58:32] the third frozen ingredient is frozen

[58:34] spinach. 100 g go in. And again, frozen

[58:38] spinach is so brilliant to have in the

[58:40] freezer. It's particularly good for

[58:42] soups, in the stews for last kind of

[58:44] half an hour, really nice. Amazing in

[58:46] curries. Amazing in curries. And if you

[58:49] think about it, the amount of spinach in

[58:50] this bag would be like a pillowcase

[58:52] worth, right? Cuz it's all been

[58:54] blanched, and it's been squashed into

[58:56] these little kind of pellets. And if you

[58:57] just put it straight in a hot sauce like

[58:59] this, it starts to melt, and then you

[59:01] get spinach flavored sauce, which is

[59:03] going to be absolutely gorgeous.

[59:05] So, look, the nice thing about this

[59:07] recipe is you can use whatever fish you

[59:09] can get your hands on,

[59:10] fresh or frozen, but I just think frozen

[59:12] fish is brilliant if you use it in the

[59:15] right way. And in a dish like this, it's

[59:17] the perfect way. Now, a little optional

[59:20] extra to give it real delicious flavor,

[59:23] cheese. So, a nice little grating of

[59:26] cheddar cheese I think is really, really

[59:28] good. But literally, use what you've got

[59:31] to hand.

[59:32] You can use it almost like a seasoning.

[59:35] So,

[59:36] sort of 40-50 g. Look at that.

[59:40] So, next up, lemon juice. Just half a

[59:43] lemon

[59:44] going in there.

[59:45] I think it's delicious. So, if you

[59:47] haven't got lemon, that's fine. But,

[59:49] just a little squeeze of lemon like that

[59:50] just lifts just lifts the whole story. I

[59:53] love it. So, the sauce is now done.

[59:56] I'll have a little taste.

[1:00:02] Mhm.

[1:00:03] Delicious. So good. A little salt and a

[1:00:06] nice little hit of pepper. But, good to

[1:00:08] check your seasoning. You can see here

[1:00:10] with the fish, we can just break it up

[1:00:12] into chunks

[1:00:13] like that.

[1:00:14] And we can just get that in.

[1:00:17] And of course, if you had different

[1:00:18] fish, that's fine.

[1:00:21] You can duck and dive. And I think these

[1:00:23] times, that's what it's about, right?

[1:00:25] Being flexible, being agile in your

[1:00:27] recipes.

[1:00:28] And, you know, you want to kind of be

[1:00:30] able to do good cooking no matter what.

[1:00:32] So look.

[1:00:34] That looks incredible. Let's do the

[1:00:36] topping cuz I think this is one of the

[1:00:37] best bits. And actually, as far as my

[1:00:39] kids are concerned, right? It's all

[1:00:42] about the potatoes and the peas.

[1:00:45] So, let's get a masher.

[1:00:49] Let's get a nice knob of butter.

[1:00:56] Pinch of salt and pepper.

[1:00:58] And then have a good old mash up.

[1:01:00] Just keep rattling away.

[1:01:03] And then we'll put it on top.

[1:01:05] I mean, for me, for all the parents up

[1:01:07] and down the country, always trying to

[1:01:09] get more veggies into their kids,

[1:01:12] you know, this is a good way. But, it's

[1:01:14] also blooming good for the adults, too.

[1:01:16] So, what I tend to do is just take

[1:01:20] a little bit of our topping and lay it

[1:01:21] on the top like this.

[1:01:23] I don't throw it all on top cuz you

[1:01:25] don't want to displace all the lovely

[1:01:26] sauce. So, sort of evenly distribute

[1:01:31] the potato here. So, look, here we go.

[1:01:35] That color

[1:01:36] is just brilliant.

[1:01:40] And once you've done that, just use the

[1:01:42] spoon

[1:01:44] just to sort of move it around.

[1:01:46] It's sort of go up the edges.

[1:01:50] Look at that.

[1:01:53] So, you can make it rough and ready. You

[1:01:54] can fork it up. You can do nice little

[1:01:56] turns.

[1:01:58] Because as this cooks, it's going to go

[1:02:00] golden and blippy and bubbling and that

[1:02:03] lovely sauce is going to find its way

[1:02:05] out. It's going to be extraordinary. And

[1:02:07] I can prove it to you cuz I did one

[1:02:09] earlier, right? Check this out. Come on.

[1:02:15] LOOK.

[1:02:16] LOOK AT THAT.

[1:02:18] CRISPY ON THE TOP. All the juices kind

[1:02:20] of bake in their way out. Let's get this

[1:02:22] down.

[1:02:23] Let's have a little portion up.

[1:02:25] Come on. Get in there.

[1:02:32] Look at that.

[1:02:34] Beautiful chunks of fish.

[1:02:38] Absolutely delicious. Really simple,

[1:02:40] good, honest grub. You know, stuff that

[1:02:43] makes you really happy. Come on, let's

[1:02:45] have a little try.

[1:02:49] So good.

[1:02:51] Mhm.

[1:02:55] You would never know that was frozen

[1:02:57] fish. It's so good. It's a clever,

[1:02:59] delicious, thrifty dish.

[1:03:02] In the freezer, the peas, spinach, and

[1:03:04] the fish, you know, give it an hour or

[1:03:06] so and you can have this. Joy. This is a

[1:03:09] great dish. We're going to do a

[1:03:10] beautiful mushroom cannelloni with a

[1:03:12] gorgeous, oozy, cheesy sauce. If you've

[1:03:15] got someone in your house that

[1:03:17] completely disagrees with any kind of

[1:03:19] meat-free day, this recipe's probably

[1:03:21] quite a good one to get them on because

[1:03:23] if this is made right, they probably

[1:03:25] wouldn't even notice the difference,

[1:03:26] right? Cuz this has the depth of flavor

[1:03:29] that you'd get from a lovely cannelloni.

[1:03:31] The residual moisture in these greens

[1:03:34] will just steam and wilt. This will take

[1:03:36] like 30-40 seconds. That can then go in

[1:03:39] the bottom

[1:03:40] of our tray. Just a little kiss of salt.

[1:03:44] Right. That's the beginning of the

[1:03:45] story. Let's get on to business. So, in

[1:03:47] this pan, I want to cook down leeks,

[1:03:50] which I love, and onions.

[1:03:55] Olive oil will go straight in

[1:03:58] with the onions.

[1:04:01] And then as I prep each vegetable, just

[1:04:03] add it to the story.

[1:04:05] So, a little bit of pepper. And I've got

[1:04:07] some garlic. Just

[1:04:09] finely slice it up. Right. Let's get on

[1:04:11] to leeks.

[1:04:13] Just slice up

[1:04:15] the white part

[1:04:17] straight in there.

[1:04:18] With the greener stuff, I tend to chop

[1:04:20] this up finer anyway just to help it

[1:04:21] cook.

[1:04:27] And then we're going to add the

[1:04:28] mushrooms. Right, big boy.

[1:04:30] We're making cannelloni. Give it a

[1:04:32] little seasoning with salt and pepper.

[1:04:34] If you want to make this extraordinary,

[1:04:36] just 15 minutes

[1:04:38] of stirring and frying

[1:04:40] will be amazing. Yeah. Go and find your

[1:04:42] mad brother.

[1:04:44] Okay. Stuffing's done.

[1:04:46] So, chop that up.

[1:04:48] And then it just feels so homemade.

[1:04:51] And you get more texture. If you lay it

[1:04:52] out flat, let that cool down.

[1:04:55] Let me make a really simple white sauce.

[1:04:58] In the same pan that we made the

[1:04:59] mushrooms, go in with three tablespoons

[1:05:02] of olive oil, three

[1:05:04] tablespoons also of plain flour. You

[1:05:07] don't have to make it with butter.

[1:05:09] Classically, yes. But, in real life, no.

[1:05:11] Olive oil's fine. Looks a bit like

[1:05:13] breadcrumbs.

[1:05:14] But, this is a thickening agent. In

[1:05:16] there, we're going to add

[1:05:17] some milk.

[1:05:19] I'm just going to add it slowly slowly.

[1:05:21] That's quite a rushed version. That's

[1:05:24] what I always do at home. You know, I've

[1:05:26] got a family here to feed. There's stuff

[1:05:28] going on.

[1:05:29] So, look. As the white sauce does its

[1:05:31] magic, let's fill these cannellonis.

[1:05:34] So, literally all I do

[1:05:36] is stab around like that and then turn

[1:05:38] it around. Do the other half.

[1:05:40] It's as simple as that.

[1:05:42] And that is your beautiful

[1:05:43] mushroom-stuffed cannelloni.

[1:05:47] Okay, so look. There we go.

[1:05:49] A tray full of beautiful cannelloni.

[1:05:52] Off the heat now cuz I'm very happy with

[1:05:54] that consistency. And put a nice big

[1:05:56] handful of grated cheese in there. I'm

[1:05:58] using cheddar. Nice big handful

[1:06:00] goes in.

[1:06:02] So, let's get that

[1:06:03] over the top here. Look how oozy it is.

[1:06:06] Yeah. You can see the chunks of leftover

[1:06:08] mushroom in there. Last but not least,

[1:06:11] just a few little slices

[1:06:13] kind of in and around. And then just a

[1:06:15] little drizzle of oil. So, this will go

[1:06:17] in the oven at 180° C

[1:06:19] for about 40 to 45 minutes until golden,

[1:06:22] blipping, and delicious.

[1:06:24] I can hear it sizzling.

[1:06:26] So, it's had about 40 minutes.

[1:06:29] The wood oven's just a little bit

[1:06:31] hotter. Look at that. Come on.

[1:06:34] This kind of cooking is all about

[1:06:36] family. Look at the crispy bits. Yes.

[1:06:39] And then of course, we added that lovely

[1:06:42] stack of greens.

[1:06:44] It's got to be one of the best meat-free

[1:06:46] meals ever, whether you're vegetarian or

[1:06:48] not.

[1:06:49] Right.

[1:06:50] Let's get amongst it.

[1:06:55] So good.

[1:06:57] Oh yeah.

[1:06:59] Kids! Coming. Lunch! I'm going to cook

[1:07:02] for my family the most brilliant but

[1:07:04] completely bonkers roast chicken dish.

[1:07:07] We're going to marinate it with a kimchi

[1:07:09] marinade. We're going to glaze it with a

[1:07:11] kimchi glaze. And then I'm going to use

[1:07:13] this kimchi also to dress like a whole

[1:07:15] load of vegetables to make the most

[1:07:16] beautiful rainbow slaw ever. So, let's

[1:07:19] do it. Chicken, you can go aside for a

[1:07:21] minute. First up, the kimchi. I'm going

[1:07:23] to put it into a liquidizer. 300 g and

[1:07:26] I'm going to add some water. 100 mils

[1:07:29] goes in like that.

[1:07:30] I'm going to take some ginger. A nice

[1:07:32] big fat thumb-size piece of ginger goes

[1:07:34] in here with the water. And I'm just

[1:07:36] going to give it a little bit

[1:07:38] of a hit of olive oil and a swig of

[1:07:40] vinegar. Red or white wine vinegar.

[1:07:42] And we're going to whiz that up.

[1:07:47] Full of flavor. So, I'm going to use

[1:07:49] this in three ways.

[1:07:52] So, 1/3 in this roasting tray as a

[1:07:54] marinade, right? And then over here,

[1:07:57] I'm going to create a glaze. Just take

[1:08:00] two or three tablespoons of really nice

[1:08:03] honey.

[1:08:04] One two.

[1:08:06] The honey turns this

[1:08:08] into a shiny, sticky, tacky glaze. And

[1:08:11] then this last third, that will become

[1:08:14] the most incredible dressing for a

[1:08:16] beautiful rainbow slaw. So, let's do it.

[1:08:19] Chicken into the marinade. This is the

[1:08:21] time to earn your flavor. Get it in all

[1:08:23] the cracks and crannies, in between the

[1:08:25] little wings, around the legs,

[1:08:27] in the cavity. So, let me just wash my

[1:08:30] hands. Okay.

[1:08:32] Just put a little swig of water in. So,

[1:08:33] the chicken goes in the oven, 180° C,

[1:08:36] which is 350° F,

[1:08:38] for an hour and 20 minutes. Halfway

[1:08:39] through, I'll take it out. I'll baste

[1:08:41] all the beautiful juices on top. I might

[1:08:43] add a little bit more water. And that's

[1:08:44] going to be the most beautiful,

[1:08:45] succulent, crispy-skinned chicken ever.

[1:08:59] So, the chicken's had about an hour of

[1:09:01] roasting. I've given it a nice little

[1:09:02] baste. I want to show you the next part

[1:09:04] of the story. First up,

[1:09:07] I'm going to toast some sesame seeds.

[1:09:09] So, just put that on a high heat and

[1:09:11] just kind of toss it around like this.

[1:09:12] It doesn't take very long.

[1:09:15] Look at that.

[1:09:17] So, in this same pan,

[1:09:20] I'm going to do rice. Get your reliable

[1:09:22] builder's mug and fill it up with

[1:09:25] basmati rice. This is perfect for four

[1:09:28] to six people. And then, two mugs of

[1:09:31] water.

[1:09:34] Tiny little pinch of salt.

[1:09:37] Lid on top, medium-high heat, about 12

[1:09:39] minutes works every single time. Let's

[1:09:41] get this chicken and let's get to

[1:09:44] business.

[1:09:46] Just have a look at this lovely chicken.

[1:09:50] Wow.

[1:09:51] Come on. So, I'm going to go with the

[1:09:54] lovely glaze

[1:09:55] here, and I'm just going to

[1:09:58] embellish. Now

[1:10:00] is the fun bit. You take your everyday

[1:10:02] chicken

[1:10:03] and you give it a proper makeover. I

[1:10:05] love this bit cuz essentially I'm pebble

[1:10:07] dashing

[1:10:09] this lovely glazed chicken with sesame

[1:10:11] seeds. What I want to do is take that

[1:10:13] last third of our kimchi sauce. And I'm

[1:10:16] going to take a pack of tofu. I'll whiz

[1:10:18] it up, and that will become the most

[1:10:20] incredible dressing for a beautiful,

[1:10:22] crunchy, rainbow veg slaw. It's going to

[1:10:25] be amazing. The slaw, the rice, the

[1:10:27] chicken.

[1:10:28] Come on.

[1:10:32] So, the tofu gives it an amazing,

[1:10:35] gorgeous, silky texture. Now, what I'm

[1:10:38] going to do is just add pre-prepped veg.

[1:10:41] So, now, just get your hands in

[1:10:43] and dress it up. So, let's plate it up.

[1:10:46] Fork up that rice. Fantastic. Steamy,

[1:10:49] light

[1:10:50] rice.

[1:10:52] Look at that. That is a roast chicken

[1:10:54] dinner like you've never seen before.

[1:10:57] It's just unbelievable.

[1:11:00] That kimchi has been a flavor gift that

[1:11:02] has kept on going. Come on, let's get in

[1:11:04] there.

[1:11:07] Ah, so good.

[1:11:09] I've come up with a recipe that you

[1:11:10] could do any day of the week. This is my

[1:11:12] kind of version of a butter chicken. All

[1:11:14] of this happens in a pan, so it's a

[1:11:16] super convenient recipe. Let's get that

[1:11:18] on a high heat, and then I'm going to

[1:11:19] add 700 g of fresh tomatoes whole.

[1:11:23] Essentially, what I want to do is scald,

[1:11:25] char, and blacken the skins of these

[1:11:27] tomatoes. Already, look at that. Can you

[1:11:29] see how we're blackening those tomatoes?

[1:11:31] That's going to give a char, a

[1:11:32] smokiness. So, just take these tomatoes

[1:11:34] off the vine. Now, at the same time as

[1:11:37] we blacken these, we're going to do the

[1:11:38] chilies. Split the chilies in half, and

[1:11:40] with the tip of the knife, take out the

[1:11:42] seeds. That's the hottest bit. So, in

[1:11:44] these go. Now, as these tomatoes get

[1:11:46] black all over, what you'll notice is

[1:11:49] naturally the skins are starting to peel

[1:11:51] off.

[1:11:52] Let's get the last of the chilies on

[1:11:54] there. Now, let them cool down. If you

[1:11:56] want, you can cover them just to let

[1:11:57] them steam a little bit. Right, the

[1:11:58] marinade. Really, really simple. In a

[1:12:01] bowl or a nice platter, I'm going to add

[1:12:04] 2 tbsp of the garam masala. Then, I'm

[1:12:06] going to take eight cloves of garlic and

[1:12:08] just use a grater.

[1:12:11] Look at that. Then, I want a nice big

[1:12:14] couple of thumb-sized pieces of ginger.

[1:12:16] Just take a little spoon to scrape the

[1:12:18] skin off the ginger. Then, I'll use the

[1:12:20] same fine grater to grate the ginger.

[1:12:22] Okay. So, into this, we will season it

[1:12:25] with salt and pepper, 2 tbsp of lovely

[1:12:28] yogurt. Now, when it comes to the

[1:12:30] chicken breast, it's almost twice the

[1:12:31] thickness here at this fat end than this

[1:12:33] part here at the thin end. So, what I'll

[1:12:35] do is ignore this thin end, and about

[1:12:37] here, start to score it. About 1/2 a cm

[1:12:40] to a cm now thick. This will allow that

[1:12:43] lovely marinade to penetrate quicker.

[1:12:48] There's no polite way to marinate. Get

[1:12:50] that into all the little slits and the

[1:12:51] cuts. I'm going to let that marinate for

[1:12:53] about 10 minutes and have a clean down.

[1:12:57] Right, let's get cooking the chicken.

[1:12:58] I'm going to get this nice and hot. I'll

[1:13:00] add a little bit of oil to a pan, and

[1:13:02] then let's put the chicken straight into

[1:13:03] that hot oil.

[1:13:05] And I want to get it dark and golden.

[1:13:08] So, while that's frying away, let's peel

[1:13:10] these tomatoes. Just take the skins off

[1:13:12] and the little stalk. The chilies I'll

[1:13:14] keep to one side.

[1:13:15] Hey! Poppy, do you want to turn the

[1:13:17] chicken for me, darling?

[1:13:20] So, when it comes to cooking the

[1:13:21] chicken, we're only going to do it for

[1:13:22] like 8 to 10 minutes. Well done, mate.

[1:13:24] So, look, we've peeled through all of

[1:13:26] these little tomatoes, and then you can

[1:13:28] gather all of these little skins at the

[1:13:29] end. Put them in your hand, and in

[1:13:31] there, that is pure flavor. You go and

[1:13:34] wash your hands, big boy.

[1:13:35] Oh! Chicken's looking amazing. Gnarly on

[1:13:38] both sides and just cooked through

[1:13:40] perfectly. Right, let's get that on a

[1:13:41] board.

[1:13:42] Now, let's make the sauce. It's really,

[1:13:44] really simple. So, use all those pan

[1:13:46] juices there. Let's get the tomatoes and

[1:13:50] all the juices

[1:13:52] into the pan. And now, in with 2 tbsp of

[1:13:55] cashew butter.

[1:13:56] That'll cook down pretty quickly and go

[1:13:58] ruby red. So, I've got 500 mils, give or

[1:14:00] take, of boiling water. So, just enough

[1:14:04] to really help this simmer down and turn

[1:14:06] into a lovely thick sauce. Just get a

[1:14:08] fork and just squash all those tomatoes.

[1:14:11] And let that boil vigorously for a

[1:14:13] couple of minutes. I am going to put

[1:14:14] some chili in. The question is, how

[1:14:16] much? I think what I'm going to do is

[1:14:19] just go in with 1 and 1/2. If you want

[1:14:21] to take the edge off the spice, put like

[1:14:23] 2 tsp of mango chutney. Now, what we can

[1:14:26] do is get that chicken in there, and we

[1:14:27] want the chicken to be really juicy,

[1:14:28] right? And I want quite big chunks. I

[1:14:30] don't want like little wavy bits. And

[1:14:32] then, I'm going to put this in the sauce

[1:14:34] and let that chicken simmer. What I'm

[1:14:36] going to do now is just spoon 3 tbsp of

[1:14:39] yogurt through the sauce. Just a little

[1:14:41] bit of coriander on the top, and that,

[1:14:43] my friends,

[1:14:44] is going to be a beautiful curry. So,

[1:14:46] look, I've got some rice here. I've put

[1:14:48] some chickpeas in. And then, just get it

[1:14:50] in there.

[1:14:52] Look at that. Big chunks of meat.

[1:14:54] Just get amongst it.

[1:14:57] So, so good. That's good to go.

[1:14:59] Let's feed the family. So, I'm about to

[1:15:01] make for my family a prawn toast toasty.

[1:15:05] Yes. It's basically a mashup between a

[1:15:08] toasty that we all love in my house and

[1:15:10] those beautiful prawn toasts that you

[1:15:12] get in a Chinese restaurant, right?

[1:15:13] We've got some lovely uncooked prawns.

[1:15:16] I've got an egg, ginger, spring onions,

[1:15:18] some chili dipping sauce, bit of soy

[1:15:19] sauce.

[1:15:20] And let's do this. I've got a loaf of

[1:15:22] bread. Get a serrated knife and slice it

[1:15:25] about a centimeter thick. So, I want

[1:15:27] four slices. Now, the first job is to

[1:15:29] create the filling. So, the filling is

[1:15:31] super simple. Take yourself two spring

[1:15:33] onions. Just trim the ends off, and then

[1:15:36] just finely slice it. Then, we're going

[1:15:37] to go in with some ginger. So, just like

[1:15:39] a little 2-cm piece, just peel off the

[1:15:42] outside like that. I keep these

[1:15:43] trimmings, by the way. Just dry them,

[1:15:45] and they're wicked for making lovely

[1:15:48] cups of tea, or you can put them in

[1:15:50] broths to make lovely noodle broths and

[1:15:52] stuff.

[1:15:53] Slice it up. You can grate it if you

[1:15:54] want. And just run your knife through it

[1:15:56] so it's nice and fine. Then, in with the

[1:15:59] prawns. What I look for is just nice,

[1:16:01] sustainable prawns. Just pull four nice

[1:16:04] prawns aside. What we're going to do

[1:16:06] with this is just slice it all up and

[1:16:08] then bring it in to the ginger and the

[1:16:10] spring onions and chop it all together.

[1:16:13] And then,

[1:16:14] I'm going to crack one egg and put the

[1:16:17] egg whites into this bowl, and then the

[1:16:19] yolk will go in the middle here. Just

[1:16:22] make the whole thing bind together. The

[1:16:24] only thing I want to do now is just

[1:16:25] lightly season it with some soy sauce.

[1:16:28] Just a splash. Super simple.

[1:16:32] Just a little bit of coriander in here

[1:16:34] will be lovely.

[1:16:35] And again, just chop it through.

[1:16:37] So, look, next bit could not be easier.

[1:16:39] Take the bread, and we're going to fill

[1:16:41] it.

[1:16:42] So, take half of that mix.

[1:16:44] Put it on to the bread.

[1:16:45] In we go with the stuffing. Really load

[1:16:47] it up. Look at that.

[1:16:50] Be nice and generous. Okay, so that's

[1:16:51] good to go. Then, place

[1:16:53] this part on top. So, get a fork

[1:16:56] and just beat up your egg whites

[1:16:58] so they're nice and loose. And then, get

[1:17:02] your bread.

[1:17:03] Pop it one side on the egg whites, two

[1:17:06] sides on the egg whites. And then, get

[1:17:09] your sesame seeds.

[1:17:11] And we're going to cover it so it all

[1:17:13] sticks to it. One side, press it down.

[1:17:17] Other side.

[1:17:19] The sesame seeds stick

[1:17:21] to the bread. And when we toast that,

[1:17:23] it'll go golden, crispy, and delicious.

[1:17:25] Time to get the pan on. I want to cook

[1:17:27] this on a medium heat. I'm going to use

[1:17:28] a large

[1:17:30] nonstick pan, and then I want to kind of

[1:17:32] push it up a little bit. So, I'm going

[1:17:34] to take a little knife.

[1:17:35] Take that little prawn and simply cut it

[1:17:37] in half. And what I want to do is push

[1:17:40] this

[1:17:41] in

[1:17:42] to the actual bread so the bread and the

[1:17:44] prawn become one. Oh, yes. On top like

[1:17:47] this.

[1:17:48] Little bit of oil on top.

[1:17:50] Look at that. And then, straight in to

[1:17:53] our pan just like that. Super simple.

[1:17:55] You can hear it frying already. About 3

[1:17:57] minutes on each side until golden,

[1:17:59] crisp, and delicious. Okay. Let me wash

[1:18:02] my hands.

[1:18:07] And now, let's check this beautiful

[1:18:09] prawn toasty. Get under there. Have a

[1:18:11] flick. Hey! Look how crispy that is.

[1:18:15] So, look, that side has had 3 minutes.

[1:18:17] I'm just going to go on the prawn side

[1:18:19] just for 1 more minute

[1:18:21] to get it really perfectly golden.

[1:18:23] And then, I'll serve it. Come on, kids.

[1:18:25] I've got prawns. Let's get amongst it.

[1:18:30] Oh, god, I love it. The ginger, spring

[1:18:32] onions, prawn. What a combo.

[1:18:35] But it's the crunch of the sesame seeds

[1:18:38] and the sweetness of the chili sauce.

[1:18:40] And it's just everything you love about

[1:18:42] a prawn toasty. Poppy, you're going to

[1:18:43] go nuts for this. Like, for real. So,

[1:18:45] the idea is you take your little

[1:18:48] sandwich.

[1:18:48] >> Yeah.

[1:18:50] And yeah, and dip it aggressively in

[1:18:52] that chili sauce. Okay.

[1:18:53] That's really nice.

[1:18:55] Amazing.

[1:18:57] Do you want me to teach you how to make

[1:18:58] it? Yeah. So, this is kind of like a

[1:19:00] veggie curry. But the way that I cook it

[1:19:02] and put it together, it turns out like a

[1:19:04] beautiful rice cake. It's full of color,

[1:19:07] full of flavor. So, when I first came up

[1:19:09] with this recipe, it was all about the

[1:19:11] cauliflower. And it's really nice to

[1:19:13] single out one vegetable and hero it.

[1:19:15] But you know what, at the same time, I

[1:19:17] really want to celebrate lots of

[1:19:18] different ways to express this dish. So,

[1:19:21] we can do courgettes, we can use some

[1:19:24] frozen peas. Here, I've got a 28 cm

[1:19:27] nonstick pan

[1:19:29] on a medium medium high heat. We're

[1:19:30] going to go in with two onions, white or

[1:19:32] red.

[1:19:33] So, take the skin off,

[1:19:35] half them,

[1:19:36] and then just roughly chop them into

[1:19:38] about 1 cm chunks. If you haven't got

[1:19:41] onions, you can use leeks, you could use

[1:19:42] spring onions. Little bit of oil goes

[1:19:44] in.

[1:19:46] And then,

[1:19:47] the onions go in like that. Look at

[1:19:48] that.

[1:19:50] So, we'll just fry these off for like 5

[1:19:52] minutes until nice and softened.

[1:19:55] So, let's get to the veg. Courgettes,

[1:19:56] for instance, we're just going to half

[1:19:58] that,

[1:19:59] then cut that half

[1:20:01] in half,

[1:20:02] and then again, little 1 cm chunks. Then

[1:20:05] we've got the cauliflower. Trim off the

[1:20:07] lovely cauliflower flowers, about 1 and

[1:20:10] 1/2 cm from the flower itself. But then

[1:20:13] the stalk here, often this will go in

[1:20:15] the bin, but we don't want to do that at

[1:20:17] all. We don't want to waste it. Also,

[1:20:18] it's really delicious and super

[1:20:19] nutritious. Slice it up. So, look, these

[1:20:21] onions are getting nice and soft.

[1:20:24] Now, in with the tikka paste. This

[1:20:25] stuff's amazing. We've got layer upon

[1:20:27] layer of different spices. The smell

[1:20:29] already is incredible. Then I go in with

[1:20:31] my veg.

[1:20:32] Just stir it around, jiggle it, and as

[1:20:35] we get heat through to those veggies, it

[1:20:36] will start to shrink down. The flavors

[1:20:38] will really start to come out. So, look,

[1:20:40] after a couple of minutes, let's go in

[1:20:42] with our frozen peas, just a handful,

[1:20:44] and then we go in with one regular mug

[1:20:46] of basmati rice. Then to guarantee you

[1:20:50] beautiful fluffy rice that works every

[1:20:52] time, I'm going to go in with two

[1:20:55] mugs of water.

[1:20:57] So, mix that up.

[1:20:59] And then, I want a little bit of spice,

[1:21:00] right? As in heat spice. So, I've got

[1:21:02] like three chilies here. Prick them with

[1:21:04] the tip of a knife, and then that will

[1:21:06] give a really really subtle chili flavor

[1:21:08] to this. And one last thing, which I

[1:21:11] think is a brilliant curveball,

[1:21:13] poppadom. And when I was in Delhi last

[1:21:14] year, I saw so many variations of

[1:21:16] poppadoms. I'm going to take six here,

[1:21:18] right? And you just smash them up, and

[1:21:20] it will suck up that moisture, a little

[1:21:22] bit like we use lasagna. So, just mix up

[1:21:25] those poppadoms, pat it all down, and

[1:21:27] then turn that down to like medium, lid

[1:21:29] on top, and cook that for about 10

[1:21:31] minutes.

[1:21:35] So, this beautiful curry dish has had

[1:21:39] about 10 minutes. And now, if you listen

[1:21:41] to it,

[1:21:43] you can hear it catching and crackling.

[1:21:45] Just push the veg and rice down. On a

[1:21:47] low heat, just let that fry up for about

[1:21:49] 10 minutes, and it's going to give it a

[1:21:51] lovely crispy bottom. And then what I

[1:21:53] want to do is kind of dress it up. On

[1:21:55] the same trip, when I learned about how

[1:21:58] to use those dry poppadoms in such an

[1:21:59] interesting way, I also saw them take

[1:22:02] pomegranates and take mango chutney and

[1:22:05] put the two together. And the result was

[1:22:08] like the best hack ever. Simply mix it

[1:22:11] up, so so good.

[1:22:14] So, this is at 10 minutes now. I'm

[1:22:15] pretty excited it's going to be nice and

[1:22:17] crispy. So, get yourself a plate or a

[1:22:19] platter, put it above the pan like that.

[1:22:25] Yes.

[1:22:27] Look at that. So, what I love to do is

[1:22:29] get that yogurt and just kind of give a

[1:22:30] few splurges. We'll go in with those

[1:22:32] bits of mango chutney and pomegranate,

[1:22:34] and then just lots of lovely herbs. Get

[1:22:37] in there through the crust. Look at

[1:22:39] this. Yes.

[1:22:41] Ho ho.

[1:22:45] Mhm.

[1:22:46] Wowzers. So, this one is for all you

[1:22:48] avocado lovers out there. If this

[1:22:50] avocado happens to be quite high in fat,

[1:22:54] then could I use that as a fat source in

[1:22:56] cooking? And if that's the case, could I

[1:22:58] use it like butter or olive oil? Could I

[1:23:00] make pastry? I had a little play, and I

[1:23:03] started really liking the results. I'm

[1:23:05] going to make avocado pastry, and we're

[1:23:07] going to turn that into the most amazing

[1:23:09] quiche with eggs and beautiful sweet

[1:23:12] peas and cheddar cheese and basil. So,

[1:23:14] get yourself two lovely ripe avocados.

[1:23:16] Just rotate the avocado around the

[1:23:18] stone, and join up the cuts. Give it a

[1:23:21] little tap, and then just twist it apart

[1:23:23] like that. It will come out. So, just

[1:23:25] squeeze it out of the skin. Now, we need

[1:23:27] double the flour, 400 g of self-raising

[1:23:31] flour, a nice pinch of salt for

[1:23:33] seasoning, and then just like flour and

[1:23:35] butter in regular pastry, rub together

[1:23:38] the avocado and the flour. As this comes

[1:23:41] together as a normal pastry would, I'm

[1:23:44] just going to take a little water

[1:23:46] and bring it together. Four tablespoons

[1:23:48] go in. Just knead and push together the

[1:23:51] dough. Hug it all together.

[1:23:53] Clean the bowl, and there you have your

[1:23:56] dough. Like a regular pastry, let it

[1:23:58] relax. Put that in a nice clean cloth,

[1:24:00] and let it rest for half an hour, and

[1:24:02] I'm going to pick some salad.

[1:24:10] This lovely pastry has been resting.

[1:24:12] Just roll it out, try and be even, and

[1:24:15] then turn the actual pastry, not

[1:24:17] yourself. Keep rolling away from you,

[1:24:20] about half a centimeter thick.

[1:24:22] And you want it to be bigger than the

[1:24:24] tray that you're going to cook it in.

[1:24:26] Roll this up. It's quite easy to manage.

[1:24:29] Then we'll take it over here, and we'll

[1:24:31] unwind it like that. The weight of this

[1:24:33] overhang will keep that pastry in shape.

[1:24:36] Put a little hole here and there to let

[1:24:38] the steam out, and that goes in the oven

[1:24:41] for 10 minutes at 200° C.

[1:24:45] And that's the perfect amount of time

[1:24:46] for me to make the filling.

[1:24:48] We're going to go even more green,

[1:24:50] frozen peas. I love them. 300 g is all

[1:24:53] you need.

[1:24:55] And that goes in frozen

[1:24:57] to a liquidizer.

[1:24:59] We want to flavor these peas.

[1:25:02] I like a bit of basil, so like half a

[1:25:03] bunch of soft basil leaves. Season with

[1:25:06] a little salt and pepper,

[1:25:08] and about 90 g of the nicest cheddar

[1:25:11] cheese you can get your hands on.

[1:25:14] Then six large free-range eggs.

[1:25:21] And then simply whiz it up.

[1:25:25] Look at the color.

[1:25:29] Beautiful. So, look, that is the filling

[1:25:32] done, ready and raring to go. Let's just

[1:25:34] have a little check on our pastry.

[1:25:37] I'm actually very happy with that.

[1:25:40] Pour this filling straight in to this

[1:25:43] tray.

[1:25:44] Put that in the oven for about 10 to 15

[1:25:46] minutes. Just check on it. When that egg

[1:25:48] is set, we're good to go. I've got some

[1:25:51] sort of everyday leaves here. I've got a

[1:25:54] nice crunchy apple, and I always think

[1:25:56] that kind of brings this salad to life.

[1:25:59] And then cut it into little matchsticks.

[1:26:01] Then when it comes to the dressing,

[1:26:02] three parts olive oil to one part acid.

[1:26:05] I'll just use lemon today. Squeeze it

[1:26:08] through my hands to catch any pips. Get

[1:26:10] the apple in there. Dressing goes in,

[1:26:13] and then these lovely salad leaves.

[1:26:14] Right, this is pretty much done. It

[1:26:17] looks amazing. Look at the color. I'm

[1:26:19] going to put the salad on top, and then

[1:26:21] I'll go back to that cheddar and use a

[1:26:23] speed peeler. Let's get in there. Cut

[1:26:25] through here, down the little sides like

[1:26:27] that, then grab a slice.

[1:26:31] I love it. I mean, you can actually

[1:26:32] taste the avocado in the pastry. Let's

[1:26:34] take this now

[1:26:35] to my lot.

[1:26:39] Mom, let me see. Do you want to try

[1:26:40] some? Mom, can I have a try some of

[1:26:43] that? So, this is one of my family's new

[1:26:45] favorite dishes. It's the ultimate

[1:26:47] sausage casserole. We've got the most

[1:26:49] amazing potato dumplings that are crispy

[1:26:51] on the top, really gorgeous and gooey on

[1:26:53] the bottom. We've got loads of veg in

[1:26:55] there, a beautiful gravy, crispy

[1:26:57] sausages. So, let's do it. I've boiled

[1:26:59] 800 g of nice Maris Piper potatoes. I've

[1:27:02] got six big lovely Cumberland sausages

[1:27:05] here.

[1:27:07] In that same pan that we boiled the

[1:27:08] potatoes,

[1:27:10] just whack in a little bit

[1:27:12] of

[1:27:13] olive oil.

[1:27:15] Get that on a medium heat. Take your

[1:27:16] sausages,

[1:27:17] and then gently fry these for about 10

[1:27:21] minutes, give or take, until they're

[1:27:22] nice and golden. The next thing we're

[1:27:24] going to do is gravy. I'm going to be

[1:27:26] using carrots here. Split that down the

[1:27:28] middle, and then into quarters. Just cut

[1:27:30] it into like inch or 2 cm chunks.

[1:27:33] Now, on the leek here, I'm going to just

[1:27:36] split them down the middle

[1:27:37] like that.

[1:27:39] Just roughly chop them.

[1:27:41] So, look, we've got some nice color on

[1:27:43] these sausages now. Put them on a little

[1:27:45] bowl or plate. The sausages will flavor

[1:27:47] the fats in the pan, and that's going to

[1:27:49] make the veggies really really

[1:27:50] delicious. Fry this off for about 10 15

[1:27:53] minutes. They will shrink down. It will

[1:27:55] be gorgeous. In the meantime, let me

[1:27:57] show you how to make these dumplings.

[1:27:59] Smash the potato.

[1:28:00] Season it with salt and pepper, you

[1:28:02] know, fairly standard. But then, if we

[1:28:03] get some nice whole grain mustard,

[1:28:06] I'll take about a heaped teaspoon, and

[1:28:08] the mustard seeds I think really make

[1:28:09] this. It's like a little surprise. So,

[1:28:11] look, once you've mixed all that

[1:28:12] together, roughly chop it in half with

[1:28:15] your hand, in half again, and just kind

[1:28:17] of put it in your hand like a cricket

[1:28:19] ball. It's as easy as that. Four lovely

[1:28:21] potato dumplings ready and raring to go.

[1:28:24] So, we're now caramelizing. You can see

[1:28:26] it on the leeks and the carrots. So,

[1:28:27] we'll go in with one heaped teaspoon of

[1:28:29] whole grain mustard. Then we're going to

[1:28:31] go in, wait for it, with a good old

[1:28:33] friend of mine, brown sauce. About three

[1:28:36] tablespoons.

[1:28:37] It smells incredible already. Then, tins

[1:28:40] of mixed beans. Get that in there, juice

[1:28:43] and all. And then last but not least,

[1:28:45] we're going to go tinned tomatoes,

[1:28:47] right? So, one whole tin goes in. Just

[1:28:49] kind of squeeze the plum tomatoes in

[1:28:51] there to break them up. And then what

[1:28:53] you want to do is fill this up with

[1:28:54] water to give you that little bit of

[1:28:55] extra moisture. We're going to bring

[1:28:57] that to the boil and simmer that for

[1:28:59] like 10 10 15 minutes until it looks

[1:29:01] scrumptious right?

[1:29:03] Now, with our beautiful everyday

[1:29:05] Cumberland sausage, score little half

[1:29:08] centimeter slices. So, by scoring it

[1:29:10] like this, it looks cool. It creates

[1:29:12] more surface area, which is more crispy

[1:29:14] bits, more crispy bits, more flavor.

[1:29:15] Yes. And then on the underside, this

[1:29:18] also sucks up more flavor from this

[1:29:20] gorgeous sauce. Score both sides, take

[1:29:23] the sausage, and just sink it in this

[1:29:25] sauce.

[1:29:26] Then we go in with the lovely potato

[1:29:28] dumplings straight in there. Look at

[1:29:30] that. Absolutely beautiful. Just brush

[1:29:32] it with some oil to get it really really

[1:29:34] golden. Now, instead of using a brush,

[1:29:36] just use some herbs. Bit of thyme, bit

[1:29:37] of rosemary, pour in some oil,

[1:29:40] and brush it,

[1:29:42] and that will not only make it go golden

[1:29:44] and gorgeous, it will absolutely flavor

[1:29:46] it.

[1:29:48] Take some of those thyme leaves and just

[1:29:50] put them in and around the pan.

[1:29:52] Now, I'll put it under the grill for

[1:29:54] about 10-15 minutes on high until golden

[1:29:56] and delicious.

[1:30:00] You hungry? Yeah.

[1:30:03] Look at

[1:30:05] this.

[1:30:05] >> Woah! How do you make the mountain

[1:30:07] thing? They are potato dumplings. So,

[1:30:09] let's just plate some up.

[1:30:11] You got your sausage in there.

[1:30:14] You got your veg in there.

[1:30:16] Absolutely beautiful.

[1:30:18] So, little bit of greens in there.

[1:30:20] Here we go.

[1:30:23] So, let's have a little try of this.

[1:30:25] Okay. I'm going to go for it.

[1:30:27] Go on, mate.

[1:30:30] Mhm.

[1:30:31] It's really nice. So, what do you

[1:30:33] reckon, bud? Are you happy with that,

[1:30:34] mate? Yeah.

[1:30:35] When you're juggling work and family,

[1:30:37] you need a dish that's super simple to

[1:30:39] rustle up. I want to make a curry, a

[1:30:41] really beautiful fragrant curry, but I

[1:30:44] want to do it in such a way that it's

[1:30:46] surprising and exciting. And you know

[1:30:49] what? It's just a handful of

[1:30:50] ingredients, right? I've got ginger,

[1:30:51] garlic, chili. There's always an onion

[1:30:53] or that family in the house, and then

[1:30:56] yogurt, rice, standard stuff. In the

[1:30:58] freezer, I always have sustainable

[1:30:59] prawns. These I've just put in a bowl of

[1:31:01] water for 5 minutes, defrosted them.

[1:31:03] They're fantastic. So, I'm going to do

[1:31:05] an amazing rice cake, right? It's going

[1:31:07] to blow your mind. So, one builder's mug

[1:31:09] of basmati rice into a pan,

[1:31:13] and then two of the same mug of water,

[1:31:16] right up to the top.

[1:31:18] So, in we go. Get that on full whack.

[1:31:21] Super easy. Season it with a little

[1:31:23] pinch of salt.

[1:31:24] So, bring this to the boil, cook it for

[1:31:25] about 10 or 12 minutes until the water's

[1:31:27] cooked away, and when it has cooked

[1:31:29] away, turn it down to low for 5 minutes,

[1:31:32] then it will go crispy and golden. Super

[1:31:34] simple. Let's get on to the curry. Take

[1:31:36] four cloves of garlic

[1:31:38] and finely slice it.

[1:31:41] And we're on to the curry pan. Put some

[1:31:43] olive oil in there, and then go in with

[1:31:45] these wonderful fragrant ingredients bit

[1:31:48] by bit. So, garlic in. So, about one one

[1:31:51] and a half chilies. Always check how hot

[1:31:52] they are, cuz they can catch you out

[1:31:54] every now and again.

[1:31:56] Nice thumb-size piece of ginger. Just

[1:31:58] get a little spoon

[1:32:00] and scrape the skin off.

[1:32:03] And then just finely slice the ginger,

[1:32:05] just nice little chunks like that.

[1:32:07] So, that goes into the pan. Look at the

[1:32:09] colors. Give that a little toss.

[1:32:12] And then spring onions. Just cut one

[1:32:13] bunch

[1:32:14] into like 2 cm chunks. Sprinkle that in,

[1:32:17] right? Then we're going to go in with a

[1:32:19] good friend, right? Mango chutney. You

[1:32:21] want a couple of nice tablespoons going

[1:32:23] in there.

[1:32:24] So, if you look at the rice, the water's

[1:32:26] now gone. You've got the little holes

[1:32:28] here.

[1:32:29] And now we turn it down low. 5 minutes,

[1:32:32] don't rush it, and you'll go from

[1:32:34] standard rice

[1:32:35] to rice cake. So, I'm just going to

[1:32:37] steal half of this into here, and then

[1:32:39] about 150 mils of water,

[1:32:42] and this will make the most incredible

[1:32:44] sauce.

[1:32:45] So,

[1:32:47] let me go and whiz this up.

[1:32:51] Now, this is the time when we can go in

[1:32:53] with our prawns. I left just one or two

[1:32:55] prawns whole

[1:32:57] with their heads on. The rest I just

[1:32:59] peeled the shell. A nice couple of

[1:33:00] handfuls in there.

[1:33:02] Look at that. I'm going to wash my

[1:33:04] hands. So, the sauce goes in now.

[1:33:08] Couple of minutes and that's good. So,

[1:33:10] just take your rice and then just flip

[1:33:12] it

[1:33:13] like that. Can you see how crispy that

[1:33:15] is on the top? Right, the sauce. Turn

[1:33:18] the heat off here now, and then about

[1:33:20] 150 g of yogurt like that. Just give it

[1:33:23] a little shake

[1:33:25] and just pour.

[1:33:29] Gorgeous.

[1:33:30] Easy prawn curry

[1:33:32] with a lovely rice cake.

[1:33:34] Get in there and just break it open. And

[1:33:36] if you look in this, you know, you've

[1:33:37] still kind of got

[1:33:39] the fluffiness and the steam stuff

[1:33:41] inside. See how lovely and steamy that

[1:33:42] is? Go in for the prawn.

[1:33:45] Look at the colors, guys. The colors are

[1:33:46] bonkers. It's just blooming brilliant.

[1:33:48] Come on, more sauce, more sauce.

[1:33:51] Let's just do a little bit of poppadom

[1:33:52] action.

[1:33:56] Little bit of salad on the side

[1:33:58] for a bit of crunch.

[1:34:00] That

[1:34:01] is a beautiful plate

[1:34:03] of prawn curry.

[1:34:04] Rice cake galore.

[1:34:06] Come on, let's do this.

[1:34:11] Mhm.

[1:34:13] Gentle, fragrant, loads of flavors.

[1:34:18] Prawns lovely.

[1:34:20] It's joyful.

[1:34:22] Really really joyful. I'm happy.

[1:34:24] So happy. Right.

[1:34:26] I'm going to go and serve this to the

[1:34:27] family. Think they're going to love it.

[1:34:29] This is like a little bit of sunshine in

[1:34:31] your life. I'm going to show you how to

[1:34:33] make the most delicious pepper, prawn,

[1:34:35] and chorizo bake with beautiful rice

[1:34:37] around it. It is so scrumptious. So, in

[1:34:40] my freezer, I nearly always have prawns

[1:34:42] of some kind. Put them in a little cold

[1:34:44] water for like 15 minutes, they defrost.

[1:34:46] Happy days. So, I've preheated an oven

[1:34:48] to 220, right? If I cut halfway through

[1:34:51] this pepper, just run your knife around

[1:34:54] here, take the seeds out of your

[1:34:56] peppers, and then cut this into four.

[1:34:58] So one two three four.

[1:35:00] The first part of the story is very very

[1:35:02] simple. Open the oven and go straight

[1:35:05] onto the bars, right? We just want to

[1:35:07] give it a really good roasting

[1:35:09] really quickly. So, little bit of olive

[1:35:11] oil in a pan, and let's start the story

[1:35:13] with chorizo, about 50 g. And in this

[1:35:16] chorizo is the key to a lot of the

[1:35:18] flavor. So, it's not just sausage, it's

[1:35:20] got garlic, it's got herbs, it's got

[1:35:22] beautiful, you know, pimento in there,

[1:35:24] sweet cayenne, and get that into your

[1:35:27] olive oil. So, I've got four cloves of

[1:35:29] garlic, which I want to finely slice,

[1:35:31] and I'm going to get that into the

[1:35:33] chorizo.

[1:35:35] So, let the sausage and garlic fry away.

[1:35:37] I want to get about half a bunch

[1:35:39] of parsley. Finely slice those stalks,

[1:35:42] and they're going to go in with the

[1:35:43] chorizo and the garlic. So, as this gets

[1:35:45] gorgeous and crispy, I'm going to get

[1:35:47] myself a bowl, and I'm going to remove

[1:35:50] this chorizo and garlic now,

[1:35:53] importantly leaving behind that amazing

[1:35:57] flavored oil. So, get yourself a mug.

[1:36:00] We're going to put in basmati rice.

[1:36:02] One mug of rice is perfect for four

[1:36:04] people into that oil.

[1:36:07] Mix it up. Let the fat go around that

[1:36:10] gorgeous rice. For the perfect rice, you

[1:36:12] want two mugs of boiling water.

[1:36:15] One.

[1:36:16] Two.

[1:36:17] So, let's go back to the oven now and

[1:36:19] get those peppers. The natural sugars

[1:36:21] in these peppers have been accessed, and

[1:36:23] that's going to make a massive

[1:36:24] difference in this bake. So, take your

[1:36:26] little ring

[1:36:27] and just nestle it into your rice. So,

[1:36:30] turn that off now, and this will go in

[1:36:32] the oven with a lid on top or tin foil

[1:36:34] for 15 minutes, right? To let it all

[1:36:36] plump up and get gorgeous. I'm going to

[1:36:39] now show you how to do the prawns, about

[1:36:41] 300 g on the chorizo and the garlic.

[1:36:44] My family love prawns. And then finally

[1:36:47] grate the zest of half a lemon, and then

[1:36:51] I'll put the juice

[1:36:52] of half a lemon into this, right?

[1:36:55] So, just give that a stir up. Lemon,

[1:36:57] garlic, chorizo. Look at the colors.

[1:36:59] Come on. So, let that marinate while the

[1:37:01] rice cooks, and then I'll show you what

[1:37:03] to do next because it's going to be

[1:37:04] amazing.

[1:37:10] Okay.

[1:37:12] Look at that. Steamy, gorgeous, and

[1:37:14] colorful.

[1:37:15] Then take those amazing prawns

[1:37:17] and just kind of like sprinkle it over

[1:37:19] the top like that.

[1:37:20] Just push it into the rice,

[1:37:22] and we'll pop that back in the oven now

[1:37:24] for 5 minutes so we cook the prawns all

[1:37:27] the way through.

[1:37:37] 5 minutes is up,

[1:37:39] and here we have it, my friends. A

[1:37:41] beautiful chorizo prawn

[1:37:45] and pepper bake. And then just take some

[1:37:46] of that lovely chopped parsley, sprinkle

[1:37:49] it on top. Let's go for it. Come on.

[1:37:52] Get yourself a nice chunk of the pepper.

[1:37:55] So good. Nice little wedge

[1:37:58] of fresh yogurt. That with a nice little

[1:38:00] lemon.

[1:38:02] Bit of parsley on top.

[1:38:03] Throw in a little bit of salad on the

[1:38:05] side.

[1:38:06] Right, let's have a little try.

[1:38:11] Hallelujah.

[1:38:13] The smell will draw in my teenagers, and

[1:38:15] they will devour

[1:38:17] all of this in no time at all. They love

[1:38:19] prawns, garlic, chorizo, rice. Come on.

[1:38:22] Rocky road. Naughty. Very very nice.

[1:38:36] I'm about to attempt to make a delicious

[1:38:39] rocky road, the easiest dessert, snack,

[1:38:42] whatever you want to call it. So, what I

[1:38:44] have here is 500 g of incredible

[1:38:48] chocolate. And look at that, just

[1:38:50] melted. Oh, hi, darling. Can I Can I

[1:38:52] have the swirly thing now? The swirly

[1:38:54] will come up.

[1:38:55] So, what we have here is a big bowl,

[1:38:58] 500 g of chocolate. Now, this is 70%

[1:39:01] cocoa solids. It could be milk

[1:39:02] chocolate, it could be white chocolate.

[1:39:04] You can have fun with it, right? So,

[1:39:06] just give that a little mix, River.

[1:39:08] Shiny. So, what we're going to do is

[1:39:10] equal quantities of melted chocolate and

[1:39:12] stuff. When can I have that? Well, what

[1:39:15] is it What is it that you want? I want

[1:39:17] that this way. The swirly thing. Okay.

[1:39:20] Can I have half of it? No.

[1:39:23] Just let You can have this.

[1:39:27] I get that and you get that. Yeah. Okay.

[1:39:31] So, to 500 g of melted chocolate

[1:39:34] we're going to add 500 g of stuff. I

[1:39:36] think the stuff is cool if it's not just

[1:39:38] sweet stuff. Otherwise, it's sweet on

[1:39:39] sweet on sweet and you never have the

[1:39:41] contrast, right? So, yes, we've got

[1:39:43] marshmallows here that you can put in

[1:39:44] and they're cool. Popcorn, unsalted

[1:39:46] obviously, go in. You can go through

[1:39:48] your cupboards, any odds and ends,

[1:39:50] things like your digestive biscuits we

[1:39:52] can put in.

[1:39:53] As indulgent as a rocky road is,

[1:39:56] you know, it's never going to be

[1:39:57] healthy, but you can make it full of the

[1:39:58] good stuff. Dried fruits, nuts, seeds. I