All language subtitles for 20 Super Easy, Simple & Fast Recipes To Cook At Home By Jamie Oliver [English (auto-generated)] [DownloadYoutubeSubtitles.com]

Guys, this is a dish that's going to

blow your mind. It's going to be a

family classic. It's like a keeper.

You'll need free-range Cumberland

sausages,

tagliatelle,

flat-leaf parsley,

free-range eggs, and freshly grated

Parmesan.

We're going to do

sausage meatball carbonara. It's a joy.

It's one of the most exciting, delicious

things, and it's so quick it's painful.

It takes literally the time it takes to

cook the pasta. So,

our timer will be the pasta. It takes 12

minutes to cook in fast boiling water,

season it with salt, very important, and

then we're going to whack in 150 g,

which is that much. Let's talk about

sausage. British Cumberland sausage.

We're going to take three of them, big

old fat beautiful boys. Look at those.

And then pinch out roughly six little

balls uh from each sausage, give or

take. If it's five, it don't matter. I

might get a bit excited cuz I am

genuinely excited to cook this. Making

quality sausages into meatballs is a

clever little shortcut because the

sausage meat is already packed with

flavor and ready to go. A nice little

optional extra is to crack your pepper

to order, right? It's much more

delicious. Of course, you can use

pre-ground stuff, but let me help you

make it the best that it can be, right?

Put your hand over a pestle and mortar,

bash the life out of it,

crack it all,

smash it all,

grind it, pummel it, muddle it, right?

There's perfume that comes out of this,

which is incredible. And actually, when

you have a really good carbonara in

Rome, the black pepper is essential to

the success of this dish, essential,

right? So, we're going to just get my

balls, and we're letting that cook, and

I don't know why I'm dancing like this,

but I'm looking somewhere for

oh ah

Okay, so we've now got our little black

pepper.

Um I want to come here. I want to pour

the black pepper over here like this,

and I'm going to put it onto a board

like that. This smells completely

different to regular pre-grated black

pepper. If you look in here, that looks

like what you buy, right? And that's

more of the black outer husk. This is

more of the white pepper. And then what

we can do is just put our balls over the

black pepper. Beautiful, right? Do you

think that makes a difference? You

should try it. Oh my lord, this is going

to have a heat and a perfume like you

just can't believe. And then just give

me a little rub around. It's going to be

amazing. It won't be so hot that you

can't handle it. No, no, no, no, no.

It's going to be elegant. It's going to

have

kind of savoriness that's just

phenomenal, right?

Pan,

little bit of oil.

Don't need much.

Coating the meatballs in black pepper is

a game changer that adds extra flavor

fast.

So, the art of the perfect carbonara, in

my opinion, is the emulsification of the

starchy cooking water,

the fats that have rendered out of your

meat, and egg. As you know, eggs cook at

very low temperature, and I'm just going

to take a small bunch of parsley,

and stalks and all, by the way. The

stalks,

everyone throws them away. They're so

sweet and delicious. Just roughly chop

it, and then in to our egg.

And then we're going to go

30 g of Parmesan.

Around about

that much.

Whip the parsley, Parmesan, and egg

together. Simple as that.

Back to my balls.

So, now

the pasta's done. One of the biggest

problems in pasta

is people put it in a colander,

and that's a problem because all the

water goes away, and actually, there's

value in that water. So, I'm just going

to show you a different technique. Turn

the heat off.

Heat comes off.

Drag the pasta and some water.

Very important, immediately that water

is breaking the frying. We're no longer

frying anymore.

We're off the heat, no more heat. And

what we can do is just put a little bit

of water

in the eggs.

And in we go. Now, the eggs cook at such

a low temperature. The last thing we

want to do

is have scrambled eggs. Absolutely, we

do not want that. So, we're going to

move this around, and see it's got

thick, bit more water. So, even a bit

more water. See how much water we're

putting in?

And now look look look, it's changing.

Look at that.

Yes.

Yes. That's a carbonara, right? And it's

as much about flavor as it is texture.

And for texture to be gorgeous, it must

be loose and elegant like a lovely

little silk scarf. So, couple of little

plates, and we are good to go.

Get yourself some pasta.

Oh.

Look at these lovely meatballs. They're

so good.

Long stroke of Parmesan just to finish

off the story.

And if I'm getting my way, just another

little shake

of the pepper.

First of all, let's just go in for a

straightforward meatball.

Mhm.

Mhm.

So good.

The hum of black pepper is just elegant,

right? It's elegant. It's gentle, helped

by the egg and the Parmesan.

This is an absolute family classic, and

if you can take in some of those little

tips, they'll stay with you for life.

Delicious sausage carbonara. Brilliantly

easy. Blow your mind food made in

minutes.

Next up, my pappa al pomodoro, a

deliciously simple rustic soup that

elevates humble store cupboard

ingredients to the next level. It's a

soup, but probably not as some of us

know it. It's a thick Tuscan bread soup.

Using tinned plum tomatoes,

garlic, fresh basil,

stale ciabatta,

and Parmesan cheese for grating.

To savor and enjoy a hot steaming bowl

of pappa pomodoro

is a joyous thing. So, let's make it. It

is the kind of ultimate quick and easy.

The beginning of the flavor is with

olive oil going in a pan. Tablespoon

goes in. We put it on a medium heat.

And then nice fat juicy cloves of

garlic. So, four of those. Peel the

garlic cloves,

and then finely slice the garlic. We'll

slowly bring it to a gentle fry.

Slicing them is important because if you

chop them or if you crush them,

it wouldn't be the same.

I'm going to go to basil. You want a

bunch of basil or eight, nine sprigs.

And I love that process of like picking

the delicate little leaves for

sprinkling. And then the stalks, finely

slice those.

They're absolutely full of flavor.

Into the pan it goes.

I don't want color on this garlic. I

want it to be gentle and mild.

I'm then going to tear in the basil.

And you normally only put basil into a

sauce when it's finished.

But in a funny sort of way,

we've started it, but it's nearly

finished. I'm going to use two tins

of really good

tomatoes. It's worth paying, you know, a

little bit extra for organic tomatoes

because this dish is so cheap. So, why

not trade up?

So, the tinned tomatoes go in.

And you got lovely big plum tomatoes.

And then I'm going to fill up the tins

with water here to get all that lovely

flavor out.

But also,

we want to loosen this tomato sauce so

that we're making

a nice base for the bread, which is

going to absorb it all. I'll turn the

heat up now, and use a little masher to

just gently crush

these tomatoes. And pappa means crushed,

mashed. Pappa pomodoro to Italians is is

kind of like one of the first foods you

give a child that you're kind of

weaning, you know? But then teenagers

and adults love it just as much, and I

guess it's kind of like nostalgia. As

this comes to a boil, let's get onto the

next stage. We're taking our ciabatta

out, and tear the bread into it. And

stale bread, even better.

You can make this with fresh bread, but

it's never the same. It is kind of nice.

It's it's more creamy, but when you use

dry bread, it's more savory. It's more

fulfilling, and the flavors feel just a

bit bigger. This is really clean,

wholesome, healthy, delicious food. Stir

that in, and then let the movement of

the blip blip blip sort it out. Just

turn it right down. 5 minutes,

and then I'll show you how I serve it

up.

Season that with a little sea salt,

a little black pepper.

Mhm.

Completely transformed. If you want to

nick a few more

basil leaves,

you can just tear a few more through.

And then, last but not least, 30, 40 g

of Parmesan.

The Parmesan just helps prop up this

soup, gives it a nice seasoning.

And we're going to take this bowl, and

we're going to fill it up. Look at the

consistency.

It's absolutely

joyful. There we go. A simple, glorious

soup. Finish your pappa al pomodoro with

a few final basil leaves and a drizzle

of cold-pressed extra-virgin olive oil.

This is really what makes this soup.

Gives it that shine and that flavor.

Beautiful. Let's try it.

If you make it with great bread and

great oil and great tomatoes,

it becomes like

a stodgy bowl of luxury. Something

really amazing and beautiful and

artisan.

That is my happy place.

Comfort heaven.

The ultimate quick and easy comforting

dish using humble store cupboard

ingredients elevated into a heavenly

hearty soup.

Now for my comforting sausage bake.

Minimum effort, maximum flavor, gorgeous

grub for those you love. This is a

really tasty dish, but I'm going to warn

you, right? It's probably the most

unsheffy thing I've ever done. It's

quite frumpy, it's quite ugly. Um but

the combination's genius and when it

comes out the oven 50 minutes later,

it's delicious.

With ripe cherry tomatoes, garlic,

rosemary focaccia, white beans, and

free-range pork chipolatas.

This is something

It's just comfort food at its best. It's

a combination that's so good. Um it's a

bit like kind of when you have a day in

wearing your gym jams or that kind of

frumpy old jumper that really shouldn't

see the street or your friends. I've got

600 g of beautiful cherry tomatoes here.

What I'll do is I'll half the regular

cherry tomatoes like this. It's kind of,

you know, a bit like a savory bread and

butter pudding.

It's

got that feeling

that makes you always want to go back

for another bit. It's delicious. So the

second ingredient is the bread. I'm

using focaccia here. I really like this

bread in this dish. Just tear it up, but

of course you could use any stale bread.

Just get it in there. 200 g. So that's a

rosemary focaccia.

And then we're going to go for four

cloves of garlic. So just peel those

cloves. And then I'm going to finely

slice these.

The garlic goes in and then

the fourth ingredient, beans. Now tinned

beans are brilliant, really brilliant,

but if you look in good supermarkets and

delis, you'll find that there's a whole

range of beans in jars. And generally

speaking, the jarred beans have more

love, more care, more attention. They're

just in a little vegetarian stock and

they just taste amazing. And just take

the juice and all, everything goes in.

I'm going to dress this now, almost kind

of like a salad. So I'm going to season

it generously

with pepper.

We're going to go in with a swig, about

a tablespoon, of red wine vinegar, some

extra-virgin olive oil, tablespoon, and

then we're going to give it a nice

little toss up.

And the stodge

of the bread

and the beans

is just going to kind of

exaggerate now.

So that's kind of the heart of the dish

done, seasoned up, and lovely. So last

ingredient, a good loyal friend,

chipolatas.

So I've got 12 quality chipolatas here.

I want to just pinch them in the middle,

twist, pinch them in the middle, twist.

I literally only do this just for

portion controlling and just to kind of

make more of the sausage really. And

they're all going to sit on the top.

So I'm just going to push

those chipolatas in.

Let's do one more here.

Most of the sausages will be golden and

crisp, but some of it will be kind of

blonde and soft. And it's just going to

be utter comfort food. The sides will

kind of just cook away a little bit and

go crispy and gnarly. And in the oven it

goes at 180° C,

which is 350° F,

for 45 minutes or thereabouts. And

you'll golden and delicious looking.

Oh, the smell is amazing. Look at that.

Sizzling, flipping away.

Everything just cooked into each other.

So beautiful. You know, that is exactly

the kind of thing that I love to do.

Quick, easy, things that you know people

are going to love. Some of the sausage

here is golden and then if you turn it

around, some of it's kind of like soft

and gentle. Delicious flavor going into

everything.

I just say enjoy the simplicity. Got

four big old portions there. Let's have

a little taste up.

Delicious.

The beans are like literally the best

baked beans ever.

So good, so tasty.

It's so so easy to put together, but the

oven does all the hard work. I think in

a way you take just a small amount of

sausage a long way. You get a big bang

for your buck, but it is comfort food at

its best. It's not glamorous, but it's

like the best company ever. Comfort

food, stodge, gorgeousness.

What's not to love? That

on a slightly chilly day

or frankly any day is all good.

A phenomenally fast no-frills feast for

the people you love best.

My sticky lamb chops. A speedy one-pan

wonder loaded with flavor and ready in

minutes when you need foolproof food

fast. It's an amazing amazing

combination using succulent lamb chops,

baby carrots, garlic,

oranges, and fresh thyme.

So we're going to cook the most

beautiful beautiful lamb chops. This is

a real treat. This is a dinner,

something that you can share with

someone you love. So look at these

beautiful French-trimmed lamb chops.

They're gorgeous, but if you get them

untrimmed, that's absolutely fine. What

I want to do is take a little bit of

time just to score the fat.

This clever hack will help to quickly

render down the fat so you can cook the

lamb without the need for extra oil.

This is going to look beautiful and it's

going to go really crispy, which is

going to be joyful to eat. So we're

going to season up these little bad

boys.

Lovely sea salt, the board and the meat,

plenty of black pepper, rub it into the

skin, all those little cuts, get all

that seasoning in there. All right, then

we're going to put the lamb almost back

together again, right? As a little rack

of fat.

So we're going to put this in here like

that. So what I'm going to do is put

real emphasis on the skin. Now it's

going to render all that away, but see

this meat here? This is the sweet meat

and that benefits from being a little

bit overcooked. So we're going to have

incredible juicy eye meat, really gnarly

meat around the side, and crispy crispy

skin. It's going to be beautiful. Okay,

next bit.

Baby carrots. Now of course you can use

regular orange baby carrots, but if you

look down good supermarkets or really

good farmers markets, the colors are so

beautiful. And for me, if if you see it,

just buy it. With the carrots, just take

the end off like this, just about a

centimeter from the top. So about 200 g

carrots here.

To cut down the cooking time, chop any

chunky ones in half. Now back to the

pan, all right? See the fat that's come

out here? This is great.

We have a little sneak peek, right? You

can see that we're not cooking the

actual meat, but we're starting to

render that fat. We go in with the

carrots.

This is what I really love about this

recipe. One pan. We've got our carrots

benefiting from everything that's

cooking and rendering out of the lamb.

Now for the third ingredient, garlic.

Best friends with lamb and carrots

actually. So get a bulb. You want about

eight cloves. And then really

importantly, we're going to cook the

garlic in the skin. The skin is the most

incredible protective layer. And so what

you want to do is not smash it to

pieces, but a light little slap.

It's really subtle little things, but

that light little crack releases enough

of the garlic flavor to flavor the whole

dish, but keep the garlic protected

inside so you can devour it as a

caramelized little sweetie. Absolutely

delicious. And then I've got some

orange.

Half two oranges and then nick the zest

off of one orange.

Avoid this bitter part and you just have

this incredible orange part. And when

that hits the fat of the lamb, it kind

of curls up and kind of goes chewy and

just sweet and

perfumed and delicious.

Three halves, one zest. It's all looking

good. Now in the pan here, these carrots

are kind of pretty much cooked. You can

see they're catching and blistering. The

lamb, by the way, is still largely

raw, but the skin is crispy. This is

such a cool way to cook lamb. To finish,

just turn the chops on their sides and

sear. At this stage in the game, I'm

going to go in with the orange zest,

okay? And as soon as that hits the fat,

then we got another little story. Look

at the colors. It's kind of like autumn

in a pan. And what I love about it is

it's all focused on cooking the most

perfect and precisely gorgeous lamb

chop. And then the last ingredient is

thyme. And whenever thyme goes in, it's

like fireworks cuz it goes nuts. It

starts spitting and popping in a really

beautiful way. So in it goes and have a

little listen.

Chops done. It's so quick and easy. Just

one more ingredient and we're there.

We're going to go

orange juice.

And

in a matter of seconds

we're going to reduce down

the juice

from these three oranges into the most

fantastic glaze.

This whole thing about five ingredients

is a real lesson on less is more. And

also focus on technique. So just

thinking back over this recipe, skin for

5 minutes until it's really, really

crispy. Then just 2 minutes on each

side.

And then like the moment when I put the

juice in, cook it down,

and it's gone from boiling to now frying

again. You see how glaze that is? That's

going to be outrageous to eat.

What a treat. Gnarly sticky sweet lamb

chops in no time at all.

Serve that in the middle of the table.

Yeah, you can pair it up with a carb of

your choice, maybe some steamed greens,

but that is an incredible way to cook

lamb chops.

Oh my god. It's really,

really good.

The carrots that have been parboiled and

they're totally soft. And actually

they're more intense in flavor. They

haven't lost any flavor in the water.

It's all happened in the pan.

And then the garlic. Out comes this

beautiful little sweetie.

That's mild, sweet, a little charred on

one side, it's a little soft on the

other. Absolutely gorgeous. It's proper

get in there, get stuck in, mop it all

up.

Mhm.

That's an absolute winner.

Luxurious lamb chops loaded with flavor,

the perfect sharing treat.

Crazy delicious, but so quick and easy.

Next, my sweet chicken surprise. An

inspired £1 wonder with a great hack for

a stunning sauce. We're going to cook

this so the skin is really crispy and

the meat is melt in your mouth. But

we're going to flavor it in the most

beautiful way.

Using fresh free-range chicken legs,

seedless grapes,

garlic,

red vermouth,

and fresh tarragon.

So first of all, I just want to prep

this up nice and simply. A little bit of

olive oil over the chicken,

and we're going to season with sea salt

and some pepper.

We're going to put a pan on a medium

high heat. And we smooth this around,

pat the oil on the skin. I want tender

juicy meat that just falls away from the

bone and lovely golden crisp skin. So

once you've seasoned it up, place it

skin-side down into this pan that's

starting to get nice and hot. Let's have

a little

wash of the hands.

So we want to get some color onto that

chicken, give it a little bit of

attitude, but I'm going to bring some

flavors together that maybe you've never

had with it, but I promise you, that I

assure you, are amazing. Really, really

good. So we're going to use some grapes.

Now if you go to the supermarkets, they

do those little mixed boxes, red ones,

green ones. When these cook with the

chicken, the flavors that happen are

remarkable, absolutely delicious. Some

people can be a bit funny about sweet

and savory, but then again, you know,

all of the things that we really love

are sort of a little bit sweet and sour,

whether it's ketchups, whether it's

sweet and sour dishes, whether it's

having apple sauce with roast pork,

right? This kind of fruit, this acidity

and sort of lovely crispy skin, right?

And moorish meat, this is a absolutely

fantastic match. But look, we got some

color happening on the chicken. And then

I'm going to go in with the garlic now.

Get yourself a nice bulb, put it here

and give it a slap, right? Just like

that. Remove core apart and then just

get these garlic cloves, just give them

a little crack. Just a tiny little crack

is enough to perfume the fat that

flavors the chicken, but also the

natural paper that's around the garlic

cloves will protect it. And in the

cooking process,

those garlic cloves are going to get so

sweet and so caramelized, it's going to

be amazing. So what I want to do now is

just pick myself a whole load of these

grapes. As I eat this now, yeah, it

tastes like a lovely grape, but when it

cooks, it just completely transforms the

flavor. And it's going to work so well

with this chicken. Let it rain grapes.

And now I want to break the frying

process by adding something beautiful,

Rosso Vermouth. Enhanced with spices,

herbs and flowers, red vermouth's

instant depth of flavor is your shortcut

to a stunning sauce. And then we're

going to put it in the oven for about 40

minutes

until golden and crisp and tender. The

fruit's going to be amazing and I cook

that at 180° C, which is 350° F.

You can see like the skin is getting

really crispy, it's dancing.

And the sauce.

This is what I love about this method.

You get that lovely thin crispy skin,

you can feel the meat is tender. And the

grapes do the most amazing thing where

they kind of blister and mix with the

vermouth, which mixes with the flavor

coming out of the chicken, and it's just

a fantastic way of cooking it. Now I've

got one last ingredient to go, and

that's the little surprise, tarragon.

It's a really beautiful fresh herb. And

what I want to do is just pick the nice

delicate leaves here and put to one side

and then just strip these bigger leaves

off like that. And it's got the most

fantastic aniseedy flavor. It's going to

work so well with the chicken cuz it's

light and it's fresh, but also it's

going to work really well with the

vermouth. And then I just want to add

this tarragon now to the juice here. And

it's just going to wilt in.

Let's take our chicken. Look how lovely

and golden that is.

And then here with the tarragon, just

mix it and then I'm just going to place

these gorgeous ingredients around the

chicken. And then just put a few of

those fresh pieces on top. And there you

got a fantastic way to serve chicken.

So let's get in there.

The meat

is beautifully cooked. Bit of grape

action, bit of sauce action, and a bit

of mouth action.

Mhm.

The tarragon just links it all together.

And the vermouth reduces down so nicely.

And don't forget the garlic. We put a

load of garlic in there and it's been

protected by the skin. And when you

squeeze that out, you got these little

kind of pearls of caramelized garlic,

which are so good. I mean, the amount of

flavor in this dish for five ingredients

is phenomenal. It's a wonderful

principle that is classy and has deep

flavors and textures. Once you've got

it, you won't look back.

Crispy skin, succulent meat and a sweet

rich sauce. Inspired ingredients

combined into a classy chicken dinner.

Time for my ridiculously easy chicken

pot pie. An ultimate comfort food

classic that would normally take hours

to make.

I don't know what it is about a pie. I

always just love a pie.

Using free-range chicken thighs,

mushrooms,

onions,

fresh thyme,

and all-butter puff pastry.

Now come and have a look at this. This

is really quick and easy. I'm using

chicken thighs, about 600 g, and got two

pans on. Got a large pan, medium pan.

I'm going to whack them on a nice medium

high heat. I'm going to use two onions,

and we want to create a lot of flavor

with just five ingredients. So we really

got to focus on caramelizing the onions.

Chop your onions and cook them down to

give your pie a sticky sweet base.

So we're going to a pan, full heat, with

a little olive oil there, about a

tablespoon. And we want

the sweetness to really come out of

these onions. And a little season at the

beginning. Get those flavors really

working.

So it's always a good time to let out

all your emotions when you're cutting

onions. Bless.

They're strong ones.

So look, chicken thighs, boneless, skin

off. I've got six thighs here, guys.

And I'm just going to cut four of them

into big chunks.

And then the last two, much finer.

So we're going to get a different kind

of texture, kind of like coarse mince.

Cutting the chicken two ways creates

texture and makes the pie super

luxurious.

So we've already got a nice little bit

of color happening on the onions. Take

the pan to the chicken. Simply sauté

your chicken and onions for 6 minutes.

For this crazy quick pie, the pan goes

straight into the oven to double up as a

pie dish. While that's happening, let's

talk about mushrooms because I

absolutely love mushrooms. If you look

around the supermarkets now, they have

these little mixed packs of field and

wild mushrooms, right? Just very simply

cut those in half. And there's no rules

to this at all. There's something that I

love to do to put an extra bit of flavor

into this. Now when you dry grill or dry

fry in a pan with nothing, it brings out

this incredible nutty flavor. And I want

to show you how to do it. It's couldn't

be simpler. You just take a mushroom and

you just place it straight in there like

that. I'm just going to kind of score

them and kind of char them. And it's a

completely different flavor from the

mushroom, it's really nice. Look, look,

look. It's almost like

kind of semi-dried

mushrooms. And of course dried mushrooms

are kind of like they've got that kind

of beef stock kind of savory flavor. So

as soon as they're charred, we're going

to drop them into here. Charing your

mushrooms like this is such a quick way

to inject your pie with bucket loads of

flavor. And then we just put the others

in. Okay, so the herb of choice, I'm

going to use thyme. Absolutely delicious

with chicken and mushrooms. So I'm going

to take a nice little wedge, about

so much, right? And I'm going to just

steal this for later. So just pick this

lovely herb off of the stalk and we'll

just tear them in. The rest of those

mushrooms are good to go, delicious. Now

I just want about 150 mils of water

and a little dribble

of red wine vinegar.

Now for the next ridiculously useful

time saver, shop-bought puff pastry. So,

a nice little tip to roll it out is just

use a little greaseproof paper. It

doesn't stick

and it's really really easy. I want to

just roll it out for the size of that

frying pan.

Round about half a centimeter thick.

Don't worry if it's not perfectly round.

It doesn't matter because you're going

to absolutely tuck it right in there and

it's going to be beautiful. So, we're

going to take our pastry. We're going to

lay this straight on top.

Tuck it around the edges just like that.

And then get that last little bit of

thyme and just use this to brush a

little oil

around the pastry.

And can you see how the steam is coming

through this pastry?

Just take this thyme

and then I'm going to put it right in

the middle

and that will relieve some of the steam.

And that's going in an oven at 220° C,

which is 425° F. Fahrenheit.

Whack it in the bottom of the oven,

close the door, 15 minutes, it will be

done really really quickly. My pie in

the pan is quick and saves on messing

around with loads of different pots and

pans.

Look at that.

Come on.

I don't know what it is about a pie.

Just love a pie. Very simply divide it

up and just get in there.

And just

leave it out.

Time to have a little go at our pie.

It's stodgy, it's crunchy

and it's so simple. So,

Mhm.

The flavor from the mushrooms is

incredible, but it is a very simple,

super delicious little pie. And the puff

pastry is a great great tip. Beautiful.

A glorious comfort food classic with a

quick and easy twist for the perfect

crispy crust. Next up, my stress-free

pork and cheesy mash gratin. All the

comfort food and flavor of a roast, but

ready in half the time. It's going to be

an amazing five-ingredient combo, super

easy to make and it looks beautiful. A

great little sharing dinner middle of

the table made with gorgeous pork

fillet, Maris Piper potatoes, cheddar

cheese, prosciutto,

and fresh sage. First job, kettle on,

pan on, and we've got 800 g of potatoes.

I'm not going to peel them. Don't want

to sit there peeling all day. Let's get

on with dinner. This is quick quick

quick. So, just slice the potatoes into

2-cm chunks like that. Throw them in the

pan, fill it up with some water,

whack it on a high heat. We're going to

boil that for sort of 12 15 minutes.

So, I've got this beautiful fillet of

pork here. Sometimes I call it a

tenderloin. It's a really really nice

cut. This is about 400 g, so this will

serve four people beautifully and it's

going to cook in the mash together. So,

it's going to be really really

beautiful. Let's get a pan on a high

heat. I'm going to season that pork with

a little bit of sea salt and pepper,

lots of black pepper, and have a nice

little roll up and get that seasoning

all over it.

Into the pan with olive oil to speedily

sear each side.

That's what we want. That's what we

like. It cooks really consistently.

Just keep moving it around.

Look at that color, guys.

After just 3 minutes, take out your pork

and gently cut the flavor with fried

fresh sage leaves. If you just put sage

on stuff, it will just go like tea. It

will go dry. It will do nothing. But the

minute that the sage gets kissed by the

oil, different story. Fragrant, crispy,

and delicious. So, the sage goes on

here.

So, let's just check the spuds.

Right, these potatoes are ready.

Give the spuds a good old mash. You can

go as fine or as smooth as you like.

Season, add a glug of olive oil, and

grate up 20 g of cheddar cheese.

And you can just add a little water

just to adjust the texture.

And look, just by adding it, you almost

can beat it a bit more

and it becomes

a lot softer.

So, mix that up and you make the most

fantastic rustic mash.

The great thing about the pork fillet is

really lean, but it's really delicious

and it's very tender and it's very very

easy to cook. So, it's a great cut of

meat. It really is.

Take some of that juice and pour that

right over and that will start to cook

into the potatoes.

And then just a tiny little grating of

cheese on the top, but not on the meat.

And that, my friend, is going to be

beautiful. So, whack that in the oven on

a high grill.

This is one speedy dish. 10 minutes is

all it takes to turn golden and crispy.

All right.

Guys, look at that. So good. Now for the

last quick hit. Wait for the thin

prosciutto will give gorgeous flavor and

a crispy crunch. You can just take bits

and tear it and sort of just stick it

into the potato.

Or you can leave it whole, wrap it

around the meat.

Sage and pork, it's just a great little

combo that's going to work ultra hard

and then comforting mash, but with

crispy bits. Never deny yourself crispy

bits.

Back in for the last 2 minutes.

You know when to take it out cuz it just

looks incredible.

2 minutes is all it takes to crispen up

your prosciutto. Grab your plates and

get ready to tuck in.

So, we're looking good. Let's have a

little look. Woah.

Come on.

Brilliant brilliant combo.

Oh. Look at that. Let's have a slice up.

You can see it's really juicy.

Would I go for that bit first or that

little corner

of

crispy insane.

I mean, look. Mash potato. Even the

bum's gone a bit crispy.

Come on.

Sage, crispy prosciutto,

mash and meat.

Mhm.

That tastes so good.

That nice amount of cheese in the mash

and the prosciutto and the fat melting

and going crispy, then going into the

mash. It's like everything's flavoring

each other. Amazing.

My pork and mash gratin, a real belter

of a dish. Big-hitting family food that

you can knock up in a hurry. My tender

lamb shoulder, a phenomenal feast to

share with your family or friends.

This is a classic quick and easy recipe

where we bung it all together and then

let the oven do all the hard work. Using

quality lamb shoulder,

dried chickpeas, plum tomatoes,

preserved lemons,

and Moroccan spice mix, ras el hanout.

There's nothing more delicious than a

tender slow-roasted shoulder of lamb.

It's a quick prep, slow cook dish. We're

talking the most sumptuous, gorgeous,

melt-in-your-mouth lamb. It will feed

about six to 10 people. It's literally

the simplest, most untechnical recipe

that you could ever imagine that

over-delivers on flavor and enjoyment

and feasting and sharing and it's just

one that you're going to keep in your

repertoire. So, look. It starts with

chickpeas.

You know, and in Britain, we're kind of

naughty. We don't really eat enough

beans and chickpeas and often one of the

kind of barriers to that is soaking it

overnight, slow cooking, then seasoning.

We're going to break all of those

barriers. We're going to go straight in

with 500 g of your chickpeas. No

soaking. No mucking about. In. And then

we've got a kilo of beautiful plum

tomatoes, right? If you can't get good

tomatoes cuz they're not in season,

tinned tomatoes are absolutely

delicious. Just hack these up

into

erratic chunks. So, it takes no time and

no technique to do this.

We've got those two ingredients going.

We've got our lamb waiting there. Our

next ingredient, which you can get in

good supermarkets, delis, and online, is

preserved lemons. They're fantastic.

They're an absolute classic of the

Moroccan region. Almost like a kind of

lemon squash flavor. Really amazing. Two

of these and a bit of the pickling

liquor are

phenomenal. You kind of cut them open.

They're often quite seedy, but they give

a flavor that's so gorgeous and this

makes the dish work. It's like a little

secret wonderful ingredient. It's going

to punch well above its weight. A little

bit like me marrying my wife. Okay. So,

in with the lemon, right? And also what

I love about this is I don't know which

bit is the most delicious. The skin, the

pith, or

the juice. Couple of tablespoons of the

juice.

Okay. The next ingredient that's going

to work really really hard is a spice

combination that's truly amazing. And

I've looked at a whole bunch of

different supermarkets and they all seem

to have it. It's called ras el hanout.

Two heaped teaspoons is what we want.

But if you look in it, can you see all

the chunks, the powder? There's little

leaves of rose petal in there, right?

This can have up to sort of 20 different

layers of spice in there. So, it's kind

of like an Indian garam masala. It's a

blend. What you get for your two

teaspoons is a whole range of spices

that you probably wouldn't have in your

home. Just add a little oil to the lamb

shoulder

and a little pinch of salt and our spice

combination and we're going to have a

little rub up.

This Moroccan spice blend is a really

clever way to turbo boost the flavor of

your lamb.

What I love about this dish, there's no

technique involved, just the love of

five great ingredients. The shoulder of

lamb, it's a tough cut of meat, but slow

cooking is going to melt all that

toughness and the flavors that you can

achieve are phenomenal.

Give your lamb a good old massage on the

other side so it benefits from the epic

spice mix.

So, water, 1 L

goes in here.

Season with a pinch of pepper and a tiny

drizzle of olive oil and that's the prep

done.

I then love

to do a double wrapping

of tin foil just to

really protect it. We're trying to

create a little ecosystem, right? We

want the the water to evaporate, you

know, flavor through the lamb and the

tomatoes and all those flavored spices

hit the roof and then kind of rain back

down again.

So, clench

the foil.

Try to make it as tight as you can. All

tucked up.

Ready and raring to go. So, you can

actually put it into a cold oven. So,

it's a brilliant dish to whack in just

after breakfast. That's when I normally

do it.

And that goes in an oven at 170° C,

which is 325° F.

I'm going to cook that for about 6

hours. And in that everything's just

going to cook together. You know, it's

all good.

Put together in well under 10 minutes

and the oven then does all the hard

work. My perfect kind of cooking, quick

and easy.

The house is full of gorgeous smells and

this, my friends, this is what you get.

Look at that.

Come on.

I mean, that is just insanely good. You

can see where the meat has kind of

pulled away from the bones. So tender.

The tomato perfume

is just absolutely through everything

and that's why that tin foil is so very

important. If you were a really nervous

cook, do this. The guarantee of flavor

and tenderness and textures and

enjoyment are all here.

Let's get in there.

What's really amazing about those

preserved lemons is even though they've

had 6 hours cooking, the texture is

still there. And that little bit of

fragrance just pops pops. It's just

unbelievable.

And the chickpeas are cooked in all of

that. They're like super chickpeas. This

is a proper family dinner. This is one

for you to try. Definitely.

Quick to prep and outrageously tasty,

this epic sharing feast works really

hard to make cooking for a crowd a

breeze. First up, my mega mustardy beef.

It's super simple but melt in the mouth

tasty. Everyone's got to have a couple

of really good stews up their sleeve.

And I'm going to make melting mustardy

beef. It's one of my favorites.

You'll need shin of beef,

carrots, onions,

Worcestershire sauce and whole grain

mustard. Five ingredients working so

hard to make a delicious delicious stew.

And the great thing about this recipe is

it's really quick to prep and slow to

cook, which means you're amplifying

tenderness and flavor. So, let's start

at the beginning. Let's start with the

meat. I've got a cut of meat here which

I want to reconnect you with. It's a

shin of beef. Go to your butcher's, ask

for nearly a kilo, 900 g of beef shin.

And it normally comes with a bone in

here like that. Ask him to remove it but

make sure you keep it. This is full of

marrow bone, right? So, it's like the

most amazing stock cube that could go

into your food, all natural. So, we've

got the marrow bone in there. That can

go into a pan. I've got two pans, a

casserole pan that we're going to cook

in and then a frying pan and I'll turn

them up onto a high heat. The marrow

bone can go in and just brown off a

little bit and then I want to slice up

the shin of beef into sort of 5 cm

chunks. Just nice big cuts. Really

simple and go straight

into the pan

for a bit of browning. By coloring the

meat, you're going to give the stew

really beautiful flavor.

Lots of black pepper and a nice

seasoning of salt happening as well.

Okay, so we've got another casserole pan

here and this is where we're going to

cook the whole thing. So, let's just get

our carrots first, 500 g of carrots.

Now, of course, the regular carrots are

these little beauties.

But when you go down the farmer's

markets or in good supermarkets now,

you'll notice there's heirloom

varieties. These are kind of like the

old-fashioned varieties. If you see

them, please buy them because if we

don't buy them, they'll stop selling

them. And I just love the array of

different varieties. I'm just going to

cut them at an angle into sort of 5 cm

chunks cuz they're going to have 4 hours

in the oven with the meat, okay? So, you

don't want to cut them small cuz they'll

just dissolve into nothing. We want them

to stand up to the cooking. So, just add

a little oil to the casserole pan and

we'll go in with those incredible

carrots.

So, shake those in and then next

ingredient up, onions. 500 g. White

onions, red onions, whatever you can get

your hands on is all good. I'm using one

of each.

And I want you to just peel it.

If you just half it and then just kind

of bust them out of their natural shape

into these lovely little petals.

And they just cook so well in the stew

like that. So, let's put the onions in

with the carrots.

So, we've got these on high heat. So,

we're getting a bit of color happening

here. Let's have a little look at the

meat.

Beautiful color.

And there's no oil in that pan, just

natural fat rendering out. So, I've

turned all that meat.

We're nearly there.

The last couple of ingredients are

Worcestershire sauce and mustard, whole

grain mustard. What a combo. It's going

to really bring all these flavors

together. So, let's go in. We're going

to put it together now. It couldn't be

any simpler.

In we go. Oh, yes. And the bone.

So, we're back into one-pot cooking now.

And then we're going to go in with 120

ml

of Worcestershire sauce. And then in

with a couple of nice teaspoons of whole

grain mustard. This is going to be a

joyful combination.

I'm going to top it up with just a

little bit

of boiling water, about 800 ml, but just

to cover the bone.

And then

lid on top. The oven is at 160° C,

which is 325° F. Now, let's just let the

oven do all the work.

The stew's had about 4 hours. Let's get

it out.

Oh, it smells amazing.

Look at that. Oh, it's dark and moody.

Right, come on. Let's have a little

look, see what's going on.

Beautiful.

And it just falls apart.

Let's have a little look at the bone

marrow.

Just try and pour it out. Look at that.

Loads of flavor right there.

You can see all the way through it now.

Let's serve up a little bit.

What's beautiful is the meat is chunky

but you know the smallest amount of

pressure and that's just going to fall

apart.

Come on then. Let's get in there.

The beef shin is so tender

and sweet.

Thing I love about this dish is you can

knock it together so quick and you let

the oven do the work. Let the magic

happen. The gravy is so

so good.

Absolutely

heavenly.

My melt-in-the-mouth mustardy beef.

Simple comfort food that's loaded with

flavor.

First, my stupidly simple one-pan tikka

chicken.

The fastest roast there is.

Sometimes you just need a dish that's so

quick to prep and then you can just bang

it in the oven while you get on with

other stuff and then fill the house up

with the most gorgeous gorgeous smells.

You'll need free-range chicken,

tikka paste,

potatoes,

fresh coriander

and cauliflower. It's very simple. We're

going to hack up the spuds to 3 cm

chunks. I'm going to leave the skin on

so they'll be really crispy on the

outside and super fluffy on the inside.

Literally just hack them up. Throw them

into a tray.

No parboiling. No other pans required.

And it's kind of funny, isn't it, that

concept of simple? You know, is it

coming in and sort of like pounding out

a dish in 20 minutes or is it just bang

a few things together in minutes and let

the oven do the work? And I think, you

know, you need both, right? Depending on

what you want to cook. But I love this

kind of thing on a Friday cuz I've

always got stuff to do,

you know, but you can have that lovely

hour hour and 20 minutes while you just

get on with stuff. So, spuds are in.

This really is quick and easy cooking.

In well under 10 minutes, you can have a

whole meal prepped and in the oven. Then

the cauli. Cauli's great, um certainly

when it's spiced uh with Indian spices.

So, I'm just going to take the florets

off, just break them up into potato-size

pieces. That's the bit we normally use

but we're also going to celebrate the

leaves and the stalk. We're just going

to chop up similarish size to the

potatoes. Get it in there. And the

stalk. Don't waste anything. It's all

good.

So,

in we go.

Next up, coriander.

To ramp up the flavor, use stalks and

all. Slice all the way up there until

you run out of stalks, like right now,

and you end up with these beautiful

leaves. Just put the leaves in a little

bowl of cold water. If you can put ice

in there, even better, but that will

keep them really fresh until you

sprinkle it over when this is finished.

Beautiful. These go over here.

Pretty much this is done now.

To finish the veg, just season with

olive oil, red wine vinegar, salt and

pepper.

So, let's get

our chicken like that.

And let's get our tikka paste. Now,

this is not a sauce, this is a paste,

okay? And these Indian spice pastes are

brilliant. So, you know, this has got

about 11 ingredients in it, and it's all

done for you. So, two heaped tablespoons

of tikka paste. But, of course you could

use any paste you like. You can like mix

it up. If you've got a particular curry

like rogan josh or,

you know, korma, use that. It's all

good.

Making your own curry paste is a joy,

but if you're pushed for time, the

ready-made stuff delivers on flavor,

fast.

Then, hands, chicken, rub up, massage in

all the cracks. And just the residual

paste on your hand is enough to kiss the

spuds and the cauliflower.

It's that simple. It is done.

Let's have a hand wash. I've got my oven

preheated, 180° C

or 350° F. And here goes the magic

little tip. I'm going to put in the tray

underneath.

And then put the chicken

directly over the top. So, it's going to

rain spiced chicken juice all over the

tates and coli.

It's going to be amazing.

With this nifty method, the chicken

juices create an instant, intense, spicy

sauce.

So, you won't need to bother making a

time-consuming gravy.

Okay, let's have a little look.

It's so exciting. Okay. Just over an

hour this has had.

And it's such a great, great technique.

Come on, let's pull it out.

So, here she is.

Get your little scraper.

And there'll be crispy bits. And if you

think about it,

all the kind of goodness that would have

gone into making a traditional gravy has

now rained

on your cauliflower and your potatoes.

I've got the coriander

that's in the cold water. You know, it's

the twist on the classic roast chicken.

It's so beautiful.

Just pull it off the bone. And also

notice, it's still full of juice. See

that juice?

Beautiful.

With this cracking roast, you'll have

all of the flavor with none of the fuss.

Let's get in there.

Let's have a little tuck in.

The skin is so

crisp and delicious.

So good. Those spices, really nice

contrast.

And the potatoes and the coli, it's kind

of the best bit. It's absolutely

delicious.

Prepped in well under 10 minutes, cooked

in one pan, my time-saving chicken tikka

is the fastest roast around.

I'm going to make the most amazing

quick little dinner. It's delicious. I

love this dish. Using hand-dived

scallops,

black pudding, frozen peas, mint, and

perfect spuds for mashing.

Seared scallops

with crispy black pudding, hear me out,

with crispy mint, and smashed peas and

potato. Five ingredients working really,

really hard. First job, get the mash on.

Cut 400 g of Maris Piper potatoes into 2

cm chunks. I'm not going to peel it, so

I'm saving time.

And also, a lot of the nutrition is in

the skin, so I gain nothing. I gain

nothing in this dish by sitting there

peeling it, right? Cuz we're going to

have peas in there as well. Lovely,

vivid green, gorgeous sweet pea potato

mash.

Calm down, Jamie, it's just a dish.

We'll boil those for about 10, 12

minutes. They'll cook really quick

because you've cut them really small.

So, scallops,

black pudding,

it's a beautiful combination. Don't

knock it until you've tried it.

Have a look at these scallops.

They're beautiful. They're really

amazing things. While the mash cooks,

you've got plenty of time to prep the

other four ingredients. Let's talk about

herbs. Mint, love it. One of my favorite

herbs. Take the bigger leaves and pick

them off, put them to one side. And then

you can take your smaller leaves. These

are going to be fried. And many people

have never, ever fried mint before, and

it is a joy. The big leaves are going to

go in the mash. Okay, so let's take a

nice little chunk

off

the black pudding here. All five

ingredients need to work really hard.

And black pudding is your fast track to

flavor and texture. It cooks up so

crispy and amazing. So, that goes in the

pan first, and then what I'm going to do

is just prep my scallops a little bit.

I'm going to leave most of these whole,

but I do want to show you a preparation

with our little scallop. If I just score

this

in a very carefully, it's very easy,

nothing chefy at all, halfway down, like

a little chessboard, that will open out

like a flower. And it creates texture.

So,

we're going to just add a little

tablespoon of olive oil. Season the

scallops with a little salt. Not too

much. Remember, they're from the sea.

Then we're going to go with the two

scored ones first.

And you see what happens.

Scallops are brilliant when you're in a

hurry because they cook so quickly.

Simply sear them for 2 minutes on each

side.

And we'll go in

with the mint leaves. And they're going

to go really crispy, and they'll snap in

your mouth. It's mint like you've never

really seen it before. And as you can

see,

it's all going at the same time. This is

really, really exciting cooking. Crispy

black pudding, scallop searing, we've

got mint getting crispy. We've got

potatoes here. They're nearly there,

like a minute away. So, I'm going to put

in some frozen peas. And frozen peas are

like the most incredible workhorse in

any kitchen. Put 200 g of peas in with

the spuds, saving time and washing up.

Peas

boiling with potatoes, scallops searing.

Beautiful.

Look at that.

And it's just caught beautifully.

And this piece of black pudding here,

just bust it up, break it up cuz I want

it to be really crispy, like little

sprinkles.

And if you don't like the idea of black

pudding, you put in some lovely smoked

bacon. Beautiful.

Really, really nice.

So, I'm going to grab this mint that I

picked.

Slice that up.

And that's ready for our beautiful

minted pea

smash potato.

Drain your peas and potatoes and just

let them steam.

Add the chopped mint and then mash it

up.

We always make mash with butter.

And actually, if you make it with really

nice

cold-pressed extra virgin olive oil,

you can make an incredible mash. We'll

season that with salt and pepper.

I'll take this mash, and

if you wanted to make it smoother, you

could, but I quite like just keeping it

rough and ready.

Let's get our little scored one just so

you can see what's going on. Gorgeous.

Look at the mint. Really, really crisp.

The great

British black pudding.

Crispy, super savory, and ridiculously

tasty.

Come on.

There you go. Really nice, exciting

plate of food.

Comfort food of

mashed potatoes,

crunchy bits.

So good.

You know, I love the idea of this being

for two people. You know, it's something

you can cook so quickly, so

effortlessly.

The combo does all the hard work for

you.

Proper cooking.

Mm,

delicious.

A gorgeous, stress-free supper for two

that's so quick and easy.

When you don't have the time or energy

for complicated cooking, this is the

perfect date night dinner.

It's going to be so good. It's going to

be really colorful. It's super quick.

It's healthy. And yes, it's luxurious

with the crab. It's such a cracker of a

dish.

Using pre-cooked crab,

cherry tomatoes,

red chili,

fresh fennel,

and good old spaghetti. So, look, here

is our beautiful crab meat. You can get

this from supermarkets, and they do some

pretty good stuff these days. Or of

course, you can order in from your

fishmongers. They have it picked and

dressed. I think probably crab is one of

my favorite things

in the world. I'm using a mixed pot of

white and brown crab meat. It's

outrageously tasty. And as it's already

been cooked, it's a real speed demon.

If you've never tried it before, it's

sweet, it's flaky.

Get out there. It's so good.

So, first up, fennel. And in this dish,

these little tops act as little fronds,

little herbs, little sprinkles at the

end.

And they're beautiful. So, we'll reserve

those and keep those for later. The

toughest part of the fennel will be

these little stalky parts here. Finely

chop these.

Just like that. Any old way, just get

them fine.

The finer you chop them, the quicker

they'll get tender.

I'm going to put a pan on a high heat.

I've got a pan of boiling water going.

Olive oil,

A drizzle goes in, and we go in with the

fennel stalks. And then with the bulb,

look at that. It's beautiful. Let's cut

it in half. I want to show you what's

inside.

The thing I love about fennel is you can

steam it and dress it, roast it. You can

put it in with your boiled potatoes and

then mash it. There's so much you can do

with this beautiful vegetable. Really

nice. So, just finely slice fennel up

any old how. Don't stress about it.

Like that.

Into a hot pan, add salt and black

pepper. Have a little shake up.

Lid on top, so we're frying,

caramelization, and steaming, softening,

and sweetening.

This two-in-one fry and steam method is

a quick and easy way to cut down on your

cooking time, but guarantee flavor. Next

up, we're going to go in with the pasta.

So, I'm going to use 150 g of spaghetti.

This is enough for two people.

Get your hand around it, twist it. In we

go.

So, let that boil away nice and fast.

It's all going to be done by the time

this is cooked. And the thing I love

about this recipe is it's just so

simple.

While the pasta cooks, with the fennel

almost ready, it's time to bring

together the rest of the sauce.

I'm using cherry tomatoes, any you can

get your hands on. It doesn't really

matter what you do, but you can half or

quarter these.

Now, chili. All I'm going to do is put

the tip of the knife in the end, split

it lengthwise. The really hot part of

the chili are the seeds. So, if we

remove those, what we can do is start

celebrating the chili's kind of

fruitiness.

So,

have a little look in here. See how you

got some color there? That's fine.

That's nice. We like that. Then we're

going to go in with the chili

and the tomatoes.

And we're going to toss that through.

And then we're going to go in for the

last minute with the crab.

So, the brown meat here, this is maximum

flavor, okay?

We're going to go in with the brown meat

and the white meat.

All you need to do to the crab is heat

it through. It's one of the fastest

flavor boosts around.

Mix it up, really stir in that brown

meat because it's going to really be

silky and delicious and be the most

wonderful, wonderful seasoning to this

dish. And then,

drag the pasta in. Don't go putting it

in a colander, right? That starchy

cooking water is really, really

important because that's what creates

silky sauce. So, we don't want it

claggy.

Chili loves seafood, it loves crab.

Tomatoes the same. You know, fennel

works with everything.

It's just a beautiful celebration of the

sea.

I'm so excited to try this. I really am.

And to finish, just a tiny bit of

cold-pressed extra virgin olive oil.

Come on.

All right, I'm literally so chuffed

right now.

That is one of my favorite pastas.

It just makes me want to smile and I

it's just so good.

My super speedy crab spaghetti, a date

night dinner to die for that's so quick

and easy.

First, my quick Asian fishcakes.

A speedy salmon supper that's easy to

prep when you can't be doing with

complicated cooking. It's the coolest

dish ever. You're going to look like a

hero and it's a joy to make.

Using salmon fillets,

lemongrass,

ginger, fresh coriander, and sweet and

spicy chili jam.

Okay, so I'm going to give you a recipe

for the most incredible handmade,

homemade fishcakes. Start to finish in

no time at all. Pan on. We're going to

use salmon, nice little salmon

fishcakes. 500 g of salmon, get it from

your fishmonger or your supermarket,

skin off, no bones. This is effortless

cooking at its best. Just chop up the

salmon with these Asian ingredients.

We're bigging up flavor with ginger,

lemongrass. It's a beautiful fragrant

thing and using a lot of sort of Asian

cooking. I'm just going to take the ends

off like that and then we're just going

to give it a little spank with the side

of a knife.

Look at that.

Absolutely amazing. And if you smell it,

it's like it's kind of like lemonade,

it's kind of like sherbet dip. It's so

fragrant.

Wicked ingredient.

And then you want a nice little sort of

chunk of ginger, about

a little inch size piece.

I've been quite wasteful with the skin,

but I quite like to make cups of tea out

of that and it's delicious. I'm using

the herb coriander, really nice, really

fragrant. I want you to pick a few

beautiful garnish-y little leaves,

right? For a bit of sprinklage a little

bit later. Then the rest, we're going to

HACK IT UP.

LAY THE FISH ON HERE. I'M GOING TO SLICE

half of it into centimeter chunks like

this.

And then into little dice. That's going

to be the texture and the juicy bits,

right? And then the other half, we're

going to go pasty. So, what's genius

about this is we're just going to keep

on chopping and chopping into the ginger

and the lemongrass. And there is

absolutely no chef talent here

whatsoever. You can see I've got my hand

on the end of the knife, it's safe. And

we're just going to keep on running

through it, mashing it up, you know,

mincing it. You can use the side of the

knife just to smudge it and smash it.

And that's going to create the most

incredible paste that binds the fishcake

without having to use egg whites or

cornflour. This speedy, no-fuss

technique is the simplest way to bind

your fishcakes. Next up, a pinch of sea

salt and pepper. And now, we can bring

it all together.

And then you can still chop it a little

bit, but there you go. We're basically

done.

These are the quickest fishcakes ever.

Just divide them up and shape them up.

I'm going to use no oil at all. There is

enough natural fats in the salmon, all

those fantastic omega-3s.

See how rough that is? I haven't formed

it. Let it not be perfect. This is

homemade, light, vibrant flavors. It's

going to fall apart in your mouth,

right? You're going to hardly have to

chew. It's just going to

eat itself. Delish. Around about 2

minutes on each side. I can rattle this

out in under 10 minutes, start to finish

cooked. I'm going to turn the first one.

Look at that, lightly golden.

We don't want to overcook these. Now,

let's do the cool bit.

Some chili jam. It's sweet and sour and

you're going to get a nice big bang for

your buck. A simple teaspoon on each is

a great hack for a super quick sweet and

spicy glaze. I'm going to push it over

the edge. And the fact that these are a

little bit gnarly, that's all good. And

I just want to turn it over back on the

other side for like 30 seconds. It's so

quick. It's a brilliant thing to put in

your repertoire when you're cooking for

the ones that you love.

And I love just to wrap these up, put

them in the middle of the table, glass

of wine with friends, you know, do

whatever you want. And then get your

nice coriander, put it in and around.

I'm telling you, if your friends try

that, you could make that in front of

them. They'll be like, "What are you

doing? What are you doing?"

Let's get in there, bust it open. Look

how crumbly it is. So light and delicate

and gorgeous.

Oh.

So simple, so quick. And of course, you

could have it in a patty, in a pita

bread, with rice, with noodles, whatever

you want. But that is a fantastic little

tip to make your own fishcakes.

Delicious.

A show-stopping supper for days when

life's too busy for complicated cooking.

So, let's get started with a

ridiculously quick hot smoked salmon

pasta. A truly luxurious dish for when

time is tight.

Let me show you an absolutely

spectacular pasta dish, a meal for two

that is so fast.

For a taste sensation, get some

sustainable hot smoked salmon,

fresh asparagus,

an unwaxed lemon,

dried tagliarini pasta,

and gorgeous crème fraîche.

It's so good, you're going to love it.

And it's such a big, flavorful dish for

such a quick, quick thing to do. So, pan

of boiling water on. Let's start off

with the primary ingredient, the hot

smoked salmon. You can get it in all the

supermarkets. Gorgeous skin, flesh, and

that wonderful color. There's such a lot

of flavor for one ingredient right here.

So, this goes in a pan, dry pan, skin

side down. And we're on a medium heat

here.

What I want to achieve is crispy skin.

It's going to be really, really good.

Hot smoked salmon is a total time-saver

because it's already cooked. So, just

heat it through and get the skin

gorgeously golden. Now, asparagus. I'm

going to use a little gadget, which is a

speed peeler. And we're going to just

take this peeler from the base to the

tip. And what's beautiful

is the elegance.

You know, the precision. Love that.

As soon as it gets tricky, which is

about now, that we'll put to the side.

So, what I'm trying to achieve here,

guys, is texture,

visual appeal, and of course, the way

you cut vegetables and ingredients

changes the way it tastes.

Put the ribbons to the side for later.

Then chop up the leftover asparagus,

removing any woody ends.

Make it quite fine, okay?

Because your tagliarini is delicate and

you want this to stick around that

beautiful pasta.

So, salmon's been in there for like a

minute. I want to turn the salmon.

And its skin should just peel off

effortlessly.

And then, a little bit like pork

scratchings, I want to get this crispy.

So, put the skin the other side down.

Just a little oil.

And we're going to go in with the

chopped

asparagus.

And then if you look,

you can see it rendering.

Getting super crispy.

As we're doing that, we can use our

lovely

unwaxed lemon.

Just a few strokes.

Just the lemon zest gives such flavor.

Don't waste it.

So look, let's have a little look here.

Look at that. You can see how delicate

that is. Lovely color.

Beautiful.

Big bits, small bits.

And of course the asparagus

is now sucking up all of that lovely

flavor. Look at that.

Skin's getting crispier.

This is going to be great. Right, this

pasta cooks in like 3-4 minutes. Um I've

got boiling water here. Season it.

Always important.

So you want about 150 g of dried pasta

there.

This tagliolini,

it has egg in it so it's a gentle, silky

kind of pasta.

So just break the pasta up

and then let it boil.

When that salmon skin is really nice and

crisp, look at that. Oh, it's popping

and spitting. Take this out and I'll

just put that like that.

And

then I can introduce

lemon juice

to

this very lovely pan of wonderful

flavor.

We'll literally just

move the salmon and asparagus around.

And when it's kind of cooked away,

I'm just going to grab this pasta

and throw it in. You can drain it in a

colander if you want, but if you got

tongs,

you can do this.

Once you've done that, then the last

ingredient is wonderful crème fraîche.

About a tablespoon goes in. A little bit

of relief from the smokiness. And I want

to contrast that with the heat from

pepper.

A generous dusting.

And then we can jiggle the pan around.

I'm going to add a little bit

of cooking water.

And this will kind of almost relax the

crème fraîche and mix with the beautiful

smoked salmon fat.

And I'm going to turn the heat off now

and just move the pasta around. That

smell is phenomenal.

Look at that.

Oh, this is going to be good, guys.

It's going to be so good.

Just before serving up, throw the

asparagus ribbons into the pan to give

them a quick blast of heat.

Look at the color.

Really, really nice.

Beautiful.

All I do now is go back to my crispy bit

of salmon.

And you've got every last bit of flavor

from that salmon.

And if you want to drizzle it with a

little oil,

and the important thing about pasta is

not to talk.

Eat.

And I love the way

when you kind of twingle your fork

around,

you get the beautiful asparagus as well.

And there's little chunks of cooked

asparagus with the smoked salmon,

crispy bits.

Big flavor.

Big flavor.

It's a combo that wants to work. Those

five things have got to be best mates.

Do you know what I mean? I haven't got

time for ice breaking. Just got to be

best mates.

Real food, real cooking, fun to make and

not just quick,

but flipping delicious.

What are you waiting for? You shouldn't

be needing me watching anymore.

My effortless hot smoked salmon pasta.

The perfect combo of truly classy

flavors.

Now, buckle up for a very special pasta

dish with surprising flavors that your

taste buds will thank you for.

This is something a bit different and I

think you're going to love it. Get

yourself some gorgonzola cheese, super

ripe pears,

radicchio,

dried farfalle pasta,

and a handful of walnuts. A really

classy, delicious pasta dish. So the

pasta of choice is farfalle, which

translates as butterflies. And we love

them. My girls absolutely love these. So

we're going to put a couple of handfuls

in for two people. It's going to be

great. Uh these take about 12 minutes to

cook.

Season with salt and in the time it

takes for this pasta to cook, we will

have the rest of the dish ready. So

let's get that lid on. In actual fact,

let's swap that lid.

Take that for a little bowl or a big

bowl. Okay? And what I want to do here

is use it as a lid, but also the subtle

heat of this is the perfect thing to

melt this gorgonzola. So I'm just going

to cut about half of this.

Look at that.

This is Italy's version of a Stilton.

It's gorgeous. You can get it in the

supermarkets now.

You've got gooey bits, flaky crumbly

bits, light bits of blue. So you've got

creaminess and funk and a whole lot of

texture going on. So just break that

cheese up in the bottom of the bowl

and that will gently ooze and melt. So

that's why this bowl is so brilliant

because it's a gentle heat. So it'll be

almost like a kind of fondue.

And the only bit I won't use

is the little bit of skin at the side.

So, pasta on, cheese melting. It's

looking good. This dish is all about big

contrasting flavors. So bring on Italy's

version of red chicory, the mighty

radicchio. This is a very, very famous

salad leaf, famous for being bitter. And

if you look at the cross section here,

it's absolutely beautiful. But if you

have bitter food in conjunction with

sweet food, and the sweet food in this

story will be

these beautiful pears,

now you're talking, right? So sweet

with bitter

with the creaminess of this beautiful

cheese

is going to be amazing. And you your

tongue is going to be like, "Woohoo!"

And that's what we want. Get a pan on a

high heat, then core and finally slice

two juicy pears.

Now if they're one of those pears that

has a kind of khaki, sandpapery sort of

outside, peel them, right? You can see

these ones have got silky soft uh

outsides and that's lovely. So just

leave those.

Get them a bit finer. I'm going dry into

the pan.

Come back here.

We've got a bit of an ooze going on

there. So you can see how it's just

melting. Molten funky cheese.

I'm going to have a little chef's honor.

This is my bit of pear

and this is a bit of oozy

oozy cheese, right? You shouldn't do

this, but

Oh, creamy, funky,

delicious, seasoned depth of flavor and

then juicy, sweet. Yes. But it's only

going to get better.

Clump up half the radicchio into 1 cm

slices and add to the pears.

So sweet and bitter come together

in a pan of love.

We're just going to wilt that down for 3

or 4 minutes

until that pasta's cooked.

You can see it shrinking

and softening.

It smells incredible. The pasta is going

to be done now.

Look at that oozy cheese. You know that

makes sense. Yes.

Love that. So I'm just going to take

that off.

Drain your pasta keeping some of that

precious starchy water.

And grab a handful of walnuts and just

crush them in my hands.

Beautiful.

So this is where things get quite cool.

Then I'm going to go in

with the pasta.

Let's get that wonderful melty cheese.

You know it makes sense.

Yes.

And then

a little bit

of that starchy cooking water.

Pinch of black pepper.

Wow.

And then

start the magic.

It's the most beautiful, incredible

pink.

So good.

And then the few bits of nuts,

crush them up as fine as you can in your

hands

and just sprinkle it on top.

My friends,

that is a classic.

Come on, let's get in there.

Most of this is super silky, but with

the odd hit

of the walnuts.

The bitterness is very subtle now,

but the pear is beyond sweet and it's

just working.

And the cheese is not strong. It's very

milky and fresh with a nice little

twang.

What a combination.

Five ingredients just firing all of your

taste buds.

That's a great pasta right there.

What an utterly effortless grown-up

pasta dish bursting with exciting, bold

flavors. Don't just watch it, try it.

Time for my Sicilian tuna pasta. A

simple way to ramp up a midweek family

favorite.

We're going to do a beautiful five

ingredient pasta celebrating a part of

Italy that I just love so much, Sicily.

For fantastic flavor, get some

sustainable tuna.

Dried pasta shells, baby capers,

dried oregano, and gorgeous ripe cherry

tomatoes.

This, my friends, is a winner of a dish.

And literally, in the time it takes to

cook the pasta, it's all done, and

you're ready to rock and roll.

So, first up, beautiful pasta into some

salted boiling water. I'm using pasta

shells here. Of course, you can use any

pasta you love. 300 g of pasta goes in.

Make sure you season the water.

Lid back on, and I just put the spoon,

slightly adjust so it doesn't boil over.

Now, I want four big teaspoons of these

capers. Let's have a little look at

these.

In Sicily, they absolutely treasure

capers. They use them in so many ways.

They make sauces, salsas, stuffings,

pastas. They flavor oils, and they're so

perfumed, and they come from a beautiful

little plant that has amazing flowers.

You use them right, they're

extraordinary. Right.

I'll grab a pan, and I'm going to do

something different with this recipe to

really get it going. The pan's heating

up, medium-high heat. And here we have

the tuna. Now, you can get tuna in tins,

nothing wrong with it, but the stuff in

jars is normally a bit better, and you

normally have a better quality fish, and

the oil is decent in here as well. So,

for a quick flavor hit, pour a

tablespoon of the oil from the tuna into

the pan.

Then I'm going to go in with these

capers, right? And they're going to

crisp them up and kind of open out like

that. So, we're creating texture, but

also, these capers are going to flavor

the oil. Delicious. So, we'll let these

just fry.

Have a little look in there.

Now, they're just going beautifully

crisp, and they've sort of popped.

Gorgeous. And while that's happening, we

can then prep our tomatoes. Now, look at

these, right? You can use any tomatoes

you like, but by getting them on the

vine, they will taste better, uh for

sure. You can also get them ripe, so

they're really juicy and delicious.

Once the tomatoes are off the vine, you

can cut them in half or quarters.

And to be honest, if you're feeling like

in a rush or lazy, just scrunch them

with your bare hands and go completely

old school.

When the capers are nice and crispy,

scoop most of them out and put aside for

later.

Look at that, amazing. And what that's

done is taken something soft and made it

crispy, and it's perfumed the oil that

we're going to fry our tomatoes in.

Then throw a handful of tomatoes into

the pan, and it's time for a bit of

Sicilian seasoning.

In this lovely oil here, just scrunch

the oregano,

and it will literally just rain that

herb into there.

Flowering oregano will take this dish to

another level. But if you can't find it,

the regular dried stuff will do the job,

too.

Oh, the smell. And as soon as it hits

the heat,

it's like a completely different

ballgame.

So, we want to just very lightly cook

these tomatoes.

Give it a nice little toss.

Look at the colors. Look at that.

Really, really nice.

So, we can now go in with the tuna.

Uh make sure it's MSC approved. And

look, you can see that the kind of nicer

tuna is more of a kind of

beautiful chunk that we can then flake.

And you can break it up small or big,

there's no right or wrong.

All I would do now

is just nick a bit of that starchy

water,

and that will blend

with the fat from the tuna,

and just pull a bit more flavor out of

that tuna as well.

Once the pasta's done, drain and add to

the sauce in the pan.

And of course, being seashell shape,

what's fantastic about it is it's got

that little cup, that little cup that

will trap the cherry vine tomatoes,

the sauce.

What you want to do

is just give it a good old toss. You can

use spoons if you want. It just dresses

that pasta in the most beautiful way.

But have a taste.

Does it need salt and pepper? Does it

need a little tweak?

And look at that.

What a dinner. So quick,

so easy,

so full of life.

Look at the juices, and they're filling

up all those lovely little shells.

And then get those beautiful capers,

and just sprinkle them.

And a little shaky shaky.

Get everyone around the table. Get them

there with the forks in hand. A

beautiful, humble, gorgeous pasta, very

fast,

and full of color. Look at that.

Let's get in there.

That beautiful

little mouthful,

a little shell full of tomato, full of

capers, all the juices. Right, enough

talking and in the gob.

Mhm.

Big flavor,

big, juicy flavor.

Mhm.

Keeping it short, sweet, and to the

point, and focusing on those little

points, like crisping up the capers, the

quick cooking of the tomatoes so you're

not making it frumpy, but kind of full

of life. Really, really nice.

Mhm.

Boy, that's good.

My pimped-up Sicilian tuna pasta. A

super simple way to turn a regular dish

into an elegant family feast.

This rosé pesto prawn pasta is a simple

showstopper, perfect for when you want

to impress someone special in a flash.

It's an absolute stunner of a dish. I

know you're going to love it.

The flavors of this dish come from

sustainable king prawns,

fresh garlic,

red pesto,

rosé wine, and dried tagliarini pasta.

We're going to make a really delicious

pasta. This is going to be corker, and

it's quick. If I'm hungry, I can rattle

this out in like 10 minutes, okay? And

you can, too. So, I've got lovely

tagliarini. You can use spaghetti,

whatever makes you happy, but these

elegant, delicate noodles are really,

really nice. Get your pan on. Salted

boiling water there, and then we're

going to use prawns, beautiful MSC

approved shell-on prawns, and I'm going

to show you fast track to maximum

flavor. We're not mucking about. You're

going to love it. The next ingredient

that's going to bring this little party

together is pesto. This red one has got

pecorino, parmesan, nuts, olive oil.

It's got sun-dried tomatoes. There's a

lot of flavors in there. Oh my lord,

with garlic,

it's looking good, right?

Finally, I want a cheeky bottle of

chilled light rosé wine.

And

a frozen glass, right? Because it makes

me feel like I'm on holiday.

Okay, so first, a little drink for the

cook.

Delicious.

It feels like summertime, and I want

that

in this dish.

Peel and slice four cloves of garlic,

and we're all set.

You are going to feel the love.

Get yourself a nice big pan. High heat,

put that on.

Get 300 g of prawns out, and I'm going

to show you a little trick. I want four

prawns where I'm going to leave the

heads and tails on, but I want to remove

the central part of the shell. Keep the

head on, keep the tail on, and the

middle, just pinch it off, just like

that. Now, simply slice down the back

and remove the vein. This technique is

called butterflying, and it will speed

up the cooking, grab hold of that

delicious sauce, and make it look

superb. So, look, you've prepped these

four, and here, for the other prawns, is

the next little trick. Cuz the most

valuable part

of this dish is the prawn heads. Yeah,

you heard it, prawn heads. It's where

the flavor is.

So, saving the bodies for later, remove

the heads from the rest of your prawns.

In there

is deep, incredible flavor. It's sweet,

it's delicious, and it tastes of the

sea. So, look, there's the heads, we're

going to treasure those. They go into

our pan with our four prepped butterfly

prawns, right?

Some olive oil,

and it will start to fry.

You'll see that blue raw prawn

go pink.

It's like magic, it's incredible.

Peel the shells off the remaining

prawns, and simply chop them up.

What we want is little bits of this

prawn to stick to the pasta.

So, run your knife through it,

and then we're going to go in with our

prawns and the garlic.

And garlic and prawns don't need any

time to cook.

It's so fast.

At this point in the game,

we're nearly there, like

literally, we're nearly there.

Let's have a little wash up.

So, we're going to get our pasta. 150 g

of pasta. This takes 4 minutes.

In it goes.

The smell now is amazing.

And look at the head here,

squash it.

That is gold dust. Look,

gold dust.

Now, we're going to go in

with two heaped teaspoons

of the pesto.

And you can hear that, it's hot, it's

colorful,

it's getting complex. There's a lot of

deep flavor here. Then we go in with

about half a glass

of wine.

Let the rosé bubble and reduce for 1

minute.

Just give it a little toss. We're kind

of ready and raring to go.

Use tongs,

and just drag our pasta in.

We're done, guys, we're done.

So So

It smells amazing.

off the heat. Taste it.

I'm going to hit it with a little black

pepper just for a little kick.

And that my friends

is a beautiful

beautiful pasta.

Elegant.

One final little flourish

of extra virgin olive oil

and a dusting of that black pepper.

That is a fast and furious fun dish with

deep flavor.

Enough talking, let's eat it.

You've got the garlic, you've got the

pesto, beautiful wine. You know, when

you kind of get your fork in there, you

get little bits of prawn trapped in the

pasta. Really really nice tip to sort of

chop those prawns up.

But of course then you get that big old

chunk as well that you can attack with

your fingers.

Once you've had a go, you'll be hooked.

Five ingredients

working really really hard.

Sexy prawn pasta for two. Super quick to

make and guaranteed to earn big brownie

points.

Now for my fast and fiery aubergine

penne arrabiata. A quick veggie pasta,

the perfect grub for the end of a busy

day.

In this recipe, I'm going to extract the

very best of chili flavor and it's not

just heat. There's fruit and there's

kind of warmth that it can give you and

it makes you feel really cozy. I want

that in this dish.

Using fresh chilies,

large firm aubergines,

garlic,

tinned plum tomatoes,

and dried whole wheat pasta. I love

clever ways of using chili in a dish and

this dish is centered around chili. The

beginning of this recipe actually starts

with making yourself a condiment that

will sit in your fridge. I'm going to

put, you know, a nice amount of olive

oil

into a jar. This is the jar I'm going to

store it in. But I'm going to put all

this oil in the pan so that's heating

up. I'm going to go to my chilies. I'm

going to take the little tops off.

Like that.

And then most of the heat is kept inside

the chili. So, scrape

the membrane and the little seeds here,

leaving you with

the actual fruit. I'm going to take it

and I'm going to put it into this oil.

And what that's going to do is cook the

chili, make it tender, but it's going to

bring out much warmer, gentler notes.

You want to make it an inclusive dish.

You don't want to do it so hot that

everyone's like going nuts, right?

So now these chilies

are looking quite good.

Add them to a little jam jar

like this.

Delicious. You can use it in soups and

stews and risottos. And I'll pour the

oil in there as well.

Make sure the jars are heatproof jars.

I'll leave about three or four

and then we're good.

Now,

aubergine. I want to make it soft and

silky and golden and meaty and

delicious.

First off, half them and get them into

boiling water.

Season with salt and we're just going to

give it 5 minutes. What you'll end up

with is lovely creamy internal flesh and

that skin that's currently not edible

will become edible.

We're going to take

the aubergines out.

With this,

you've got nice soft flesh and I'm

literally just going to hack them up

into sort of inch chunks.

We'll turn the heat up now to medium

medium high.

Beautiful.

Toss it in that beautiful

warm gorgeous chili oil.

Always shake it flat cuz we want to get

color on that skin on the inside of the

aubergines. Season with salt and a

little pepper.

Let's get in with the pasta. 300 g

of your whole wheat pasta goes in. This

takes about 9 minutes to cook.

Then for a lovely robust flavor, simply

slice up four garlic cloves.

Nice and fine. I'll add that to the pan

cuz it's doing quite nicely now.

So, the last piece of the story is the

tomatoes.

By trading up to the plum tomatoes,

you'll always get an A grade tomato.

What I like to do then is just crush it

in my hands.

But I don't want to wear it so I'm

standing

at a distance. Get a nice little pulp

and it smells incredible.

As soon as that garlic's taken on a

little bit of color, go in

with the tomatoes.

Steal a bit of the cooking water

to clean out the tin

and then use that to

clean out our little bowl here.

And

it just helps you achieve that

consistency that you want. Half a tin of

pasta water will do the trick.

The sauce is pretty much done now. We'll

bring that to the boil. We'll season it

up.

Pasta's ready.

And then into the sauce

it goes.

And then a nice little toss up.

Hot and steamy

in temperature and flavor. Right, let's

plate up.

Really nice.

Pimp this up a little bit.

You can just take a little bit of this.

Slice it up. It's so soft

and tender. Lay it

over

a little chili oil.

And that my friends

is a beautiful thing.

Mhm.

The aubergines are really good. It's

just that wonderful balance between sort

of

the sweetness of tomato and heat. It's

so good and it just makes you feel good.

It gets your endorphins going. It

actually gets you sort of picked up.

A spicy little veggie pasta for days

when you can't be doing with complicated

cooking. So we're going to do a

beautiful recipe. This is like the

coolest little thing to do with prawns.

You'll need fresh king prawns, garlic,

limes, curry powder, and sweet mango

chutney. It's an amazing process and

recipe that gives you texture, crunch,

softness, sweet, sour, spice.

It's really really good. So, big pan.

Let's whack that on a medium high heat.

We're going to be bigging up prawns of

course. So,

we've got 300 g of prawns here. These

are absolutely delicious. They're fresh.

Uh you can see by the beautiful blue

color. I love this size. Really really

nice. I find it gives you the best kind

of sweet flavor. They've got all their

shells on and I always look for the MSC

approved accreditation so they're

sustainable, right? So 300 g of prawns.

What I want to do is make it easy to

pick it up and eat it. Most of the

flavor is in the head. So I'm just going

to peel the prawn all the way down to

the tail and you can leave the tail on

as well. Now, by peeling this prawn, we

can do a couple of other things as well.

One is remove the little vein from down

here and you can do that easily by just

running a knife carefully down the back

of a prawn. It's very very simple and if

you put that tip in, you'll pull out

this little vein like that and you can

just lose that. Also, by running the

knife down there, you're allowing this

prawn to butterfly and what that means

is just to open up like a butterfly.

This is a stunning way to prep your

prawns and a great tip to help them take

on added flavor in the pan. Okay, so we

are all done. Garlic, we're going to use

quite a bit of actually. We're going to

use six cloves of garlic which for two

people, you know, that's kind of

cracking on a lot but we're going to

make them sweet and delicious so it's

not going to be garlicky sort of in a

pungent horrible way. Uh we're going to

flavor the oil to cook the prawns in and

we're going to make them like little

crisps. Like literally like crisps. Try

and slice the garlic the same thickness.

If you don't, then you won't get that

lovely even cook so they're all crispy

crunchy.

So a bit of love goes a long way. So the

garlic is done. Then I'm going to be

using a couple of little condiments that

make this dish. First one is a good

curry powder. A really nice blend of all

those spices, right? Each kind of curry

powder varies. Pick one that you like.

They're in all the supermarkets. Then

the star of the show, as well as the

prawns of course, a nice mango chutney

because you get so many layers of

flavor. You get a real bang for your

buck but most importantly, you get that

glaze and that sort of sweetness that

wrists off the spice and off the garlic

that's going to be amazing. So in the

pan, I'm going to add a tablespoon of

oil and then I'm going to go in with the

garlic.

If you angle the pan like this, you

almost create like a little mini deep

fat fryer. Garlic's very sensitive. It's

got natural sugars in there and I want

to fry them until they're crisp and

golden. If you make them kind of go

black, they're going to go slightly

bitter. So these are looking really

good.

So all the garlic's out.

Now we turn the heat up and we've got

this gorgeous garlicky oil. So we go in

with a teaspoon of curry powder. Just

move the oil into that curry powder and

it'll just start to toast and go

beautiful. Then we can go in with our

prawns.

And they'll go from that amazing blue

color of the raw prawn

and as the heat penetrates it, you know,

it'll start turn in that amazing pink

and where you butterflied it, it'll

start to transform.

Here we go. Look at those colors.

Woohoo!

So that garlic oil is infusing with the

curry powder and don't forget we've got

loads of flavor in those prawn heads.

There. Look. There. There. Oh, yes.

And they're basically done now. You

don't need to overcook prawns at all.

We're going to go in with one nice big

spoon of mango chutney. So now the

mango's is in there.

This is kind of the sizzle time, right?

It's going to glaze it. It's going to

shine. And then onto the plate we go.

Some of that lovely juice just in the

middle.

And then we get those beautiful garlic

chips and we just sprinkle those in and

around.

Then our last ingredient is lime. So, a

little strokes of the lime zest makes

all the difference. And we can simply

just slice that

into a little wedge. A fantastic little

sizzle plate. It would be impossible to

not want to get stuck into that. Lime

juice over the top.

Don't be polite about it. Get in there.

Oh, yeah.

Absolutely delicious. The crunch of the

garlic was totally worth it. Every now

and again, you get a little chunk of

mango. And the prawns in all of that

just work really well. You've still got

the sweetness. They're perfectly cooked.

Fresh, zingy, sweet and sour, hot and

sizzling. I love it.

Quick to prep and ridiculously tasty. My

lip-smacking sticky mango prawns a

pleasure to cook and a joy to share.

Next up, my one-pan fabulous fish. A

speedy supper that guaranteed perfect

rice every time.

I'm going to make a fantastic traybake

or pan dish. One pan, five ingredients,

brilliant combo

using white fish fillets, basmati rice,

green olive tapenade, cherry tomatoes,

and fragrant fresh basil.

Everyone needs a great one-pan dish up

their sleeve, and this, my friends, is a

cracker. It's super healthy. I'm using

some beautiful haddock here, but you

could use any lovely white fish. And I

always look for the MSC approved

accreditation so they're sustainable,

right? So, I've got two chunks.

So, this method is brilliant. We're

going to use a casserole style pan. It's

all going to cook in here. So, put the

heat on. We're going to use 300 g of

basmati rice, which is about a mug's

worth.

A little pinch of salt, basic seasoning,

very important. Then I'm going to top it

up with 600 mils of cold water. Straight

in the pan.

You want to let it just boil for 4

minutes, okay? And by then, the rice

will have started to swell, and that's

when we add our fish. And then I want to

add some tapenade. So, it's basically

minced or chopped black or green olives.

I've got green olive here. Just get two

heap teaspoons and just stir that

through the rice. So, that's a really

nice basic seasoning. We're going to

give it 4 minutes, then we'll add the

fish. We want four clear portions like

that. Fantastic. Now, I've got 350 g of

cherry tomatoes. You could use any

tomatoes you like, but if you have a

look down the markets or supermarkets

now, you'll see they're selling all

kinds of wonderful colors and shapes.

They're just so pretty. This is a

totally stress-free supper. No tricky

techniques. Simply slice your tomatoes

in half. We're going to dress this with

a pinch of salt and pepper. And I'm

going to go in with a tablespoon each of

olive oil and vinegar. And then basil.

Get yourself about eight sprigs.

What I'm doing is just picking the

pretty little leaves of basil and

putting that to one side. And then the

bigger leaves go into my salad. And then

once I've got that,

I'm going to just grab the basil like

this and have a little tear up. And then

a little toss up.

So, what this is going to do is season,

flavor, and draw out the natural

moisture in those gorgeous tomatoes.

This rice has had 4 minutes, so I'm

going to take these beautiful fillets

and I'm going to just snuffle them in

there and I'm going to sprinkle all

those lovely herbs and tomatoes in and

around. And then look all those juices.

Pour all those in. This is all flavor.

And the rice is going to protect the

fish. It will also absorb the flavor

from the fish and everything's going to

share.

Let that chug along for 10 minutes on a

medium-high heat. Cooking everything in

one pan boost flavor and guarantees

perfect rice and delicate fish. So,

let's have a look. Very nice. So, let's

try the rice.

Okay, it's cooked. The last remnants of

water is going. And you can see how the

tomatoes have just kind of given up all

their beautiful flavor. So, let's turn

that off now. I can hear it just

crackling.

Few of those lovely little basil leaves

on top, little drizzle of extra virgin

olive oil, and a little teaspoon of

tapenade just to go down that little

galley. This is real comfort food, but

it also takes the fear out of two

things. I still think there's a lot of

people out there that are frightened to

cook fish and rice. This solves both and

one thing to wash up to feed four

people. Joy. So, let's have a little

look at the fish. Lovely juicy flakes of

fish. And of course, we're cooking it in

that fantastic moist environment, right?

But it's sucking up the flavor from the

tomatoes and from the tapenade.

The flavor is massive. Sweetness,

saltiness. Oh, it's just delicious. And

it's the quickest little dinner ever.

It's five ingredients in a pan. 15

minutes later, you've got not just food,

but a feast. It is delicious.

My perfect one-pan fish. Easy cooking to

make you really happy at the end of a

busy day.

Next up, my stupidly simple crispy squid

and smashed avocado. A sexy starter for

sharing that you can rattle out in

minutes. It's a great, great combo.

People go nuts for this.

You'll need fresh squid, wholemeal

flour,

hot chili sauce, avocado,

and fresh limes. I want to show you how

to make something that I love to do at

home as a starter or as a nice little

sort of nibble on a lovely summer's day,

glass of wine, really civilized, but

good flavors. So, first up, about a

centimeter just over of olive oil. I'm

going to heat that up on a medium-high

heat. Um so, that's doing its thing.

Next up, 250 g of squid. And for extra

texture, use the tentacles and all.

So, I'm going to line up the squid and

just cut it into centimeter slices

like so.

I think people are quite scared to cook

squid at home. So, clearly there's like

a a little worry about how do you do it?

You know, is it complicated? So, let's

kind of go for it because it is a

wonderful little treat to master. So,

squid goes in.

We're going to add wholewheat flour.

Handful, couple of tablespoons. And

we're just going to toss that around and

it will immediately stick to it. So,

that's your coating.

So, when you're tossing these up, just

make sure you open up the little squid.

You know, so you can get the flour in

there. And if you want to add more, then

feel free to add a little bit more flour

and just make it light and covered and

fantastic. So, look at that. Legs, tube,

frills.

Nice. Get your oil nice and hot, then

pop a piece of squid in as a test. When

it turns golden, it's time to get your

squids in. So, that's frying quite

nicely.

And we're going to go straight in

to our oil.

This is a super speedy way to cook, but

always take care when you're frying.

So, we're going to cook this

for about 3 to 4 minutes until really

crispy and golden. So, that's the

perfect amount of time to make our

smashed avocado. It couldn't be simpler.

Just halve it, stone it, and peel.

Grab a fork and I'll just give it a nice

little mash up.

Let's season this up. So, we want double

flavor out of this lime. Get a fine

little grater. We want the zest. And

there's so much flavor

in the zest.

In with the lime juice. Look at that.

You want it to have that kind of attack.

A little pinch of salt and pepper.

Give it a good old mix.

Delicious.

I'm going to do this as a share plate.

I'm going to take our lovely smash here.

So, just use the back of the spoon just

to sort of

give it a little smudge around like

that.

So, this is looking really good now.

In just a few minutes, your squid will

be golden and crispy. A stunning seafood

starter or sharing plate ready in no

time.

Look at the color, guys. Look at the

color.

Then just give it a little season with

sea salt.

Give it a little jiggle about

to get rid of that excess oil.

And then just

make your stack squid

legs,

frilly bits.

Look at that.

Couple of pieces of the lime.

And then good old chili sauce. Give that

a nice little

drizzle around.

And there you have it. Crispy squid,

smashed avo. What a joy. So, come on.

Let's make a mess. Let's get in there.

Chili sauce.

Oh.

So good.

Quite like getting the little rings

and just kind of filling it up with the

avocado.

Proper little classic. Five ingredients

and glorious.

My super-charged crispy squid and lime

smashed avocado. No-fuss food that's a

pleasure to make and an irresistible

treat to share. First up, my

super-charged sesame seared tuna with a

cheeky hack for an instant Asian flavor

punch. A joyful dish that's unbelievably

quick and ridiculously easy. So, we're

going to do a beautiful seared sesame

tuna. It takes less than 10 minutes to

cook. It's really healthy.

You're going to love it. Using fresh

tuna steaks,

Japanese miso paste, sesame seeds,

spring onions, and crunchy sugar snap

peas.

So, let's put those five things together

in the most beautiful way. Let Let you

our tuna here. When it's kind of shiny

and clear and rosy red, you know it's

worth buying. Stick to yellowfin or

skipjack tuna. They're much more

sustainable. Look for the MSC certified

approval, which is really, really

important. Absolutely beautiful. Now,

we're going to encrust that with sesame

seeds. It's going to give you the most

amazing texture, crunch, flavor. It's

really, really good. But to stick that

to that, we need a nice little surprise

ingredient that you might not have used

before. Miso. You can get it in all the

supermarkets, and this is a fermented

bean product.

You get this amazing sort of big, meaty,

savory, salty flavor. It's really useful

to season the fish and let the sesame

seeds stick to it. It couldn't be any

simpler. Get yourself a nice heaped

tablespoon of the miso

and just divide it onto the two chunks

of fish. Miso paste gives an instant hit

of Asian umami flavor. Simply slather it

on all sides of the steak. Now, what I

want to do is get the sesame seeds

and just sprinkle those on a little

board

like that. And we'll take our tuna steak

and then just pop it on.

Just shake it like that.

And essentially, what we've done is

we've created almost like a breadcrumb

topping but with sesame seeds. Look at

that.

Couldn't be easier. A great trick to

learn.

And look at that. It looks cool. It will

taste cool. It protects the fish. It

flavors the fish. Three ingredients

working really hard. And 1 and 1/2

minutes on each side. Super quick

cooking. So, pan, medium heat,

tablespoon

of olive oil

and just lay that tuna

in the pan.

Just press the steaks a little bit to

make it really flat. While the tuna

sears, it's time to prep your veg. Slice

the spring onions at an angle.

About the same length

as the sugar snap peas.

And if you kind of look at this, guys,

it's kind of the same size, right? You

got lovely sweet sugar snap peas and a

little slice of spring onion. Beautiful.

Take a little look at these steaks.

And for me, the genius of this dish

is by the time the sesame seeds are

golden, the fish is blushing and

perfectly cooked inside. You can see the

little bits where the miso's just caught

a little bit and caramelized.

We always presume that tuna has to be

cooked all the way through.

Fresh tuna's a different game, right?

You're supposed to cook it almost like,

you know, lamb or steak. You know, leave

some blushing there, some red. And then

that way, it's incredibly elegant.

This really is quick-fire cooking. With

the tuna steak cooked to perfection, let

it rest for a couple of minutes while

you flash fry the veg.

Turn the gas up, and we go straight in

with the sugar snap peas and the spring

onions. There's hardly any oil in that

pan, okay? So, it's going to kind of

scald and char a little bit. And you're

going to see like the little thin layer

of the sugar snap peas sort of bubble up

a bit and kind of just take on color,

and it'll be so sweet on the inside. So,

it's a lovely way to cook cuz it feels

smoky and sweet. And these just need

literally 2 minutes in a pan. And as it

heats up, the sugar snap it kind of like

swirls up with steam. Little pinch of

salt.

And then just a little bit of vinegar.

Tiny bit.

And it'll cook away, and it just gives

it that little element of

like on the back of the mouth that works

really, really well.

Gorgeous. Go back to our

lovely little steaks here.

I'm going to slice them across about a

centimeter thick.

You've got that contrast of the crispy

golden top

with the light, delicate tuna.

So, I'm just going to lay that

over the veggies.

Lovely bit of extra virgin olive oil.

Come on.

Let's have a little try.

Oh, yeah.

It's so good.

So quick, so healthy, and something a

little bit different. Delicious.

A supercharged 10-minute meal for days

when life's too busy for complicated

cooking.