Original subtitles

Autumn is here.

Yay!

Yay!

And there's some incredible British fruit

And there's some incredible British fruit

and veg bursting with flavour and ripe for the picking.

and veg bursting with flavour and ripe for the picking.

Yes! Look at this, what a beautiful plant!

Yes! Look at this, what a beautiful plant!

These are the gorgeous ingredients that are best right now.

These are the gorgeous ingredients that are best right now.

They're at their most delicious, most affordable,

They're at their most delicious, most affordable,

better for you and the planet.

better for you and the planet.

So, if you've got a bit of time to make something special,

So, if you've got a bit of time to make something special,

I've created some exciting meals for whatever the occasion,

I've created some exciting meals for whatever the occasion,

that make the most of what's in season...

that make the most of what's in season...

A snapshot of deliciousness.

..taking fruit and veg to the next level!

..taking fruit and veg to the next level!

Look at that stringiness!

Celebrating all the ingredients of now.

Celebrating all the ingredients of now.

From epic ideas for showstopping pies and cracking curries...

From epic ideas for showstopping pies and cracking curries...

From epic ideas for showstopping pies and cracking curries...

Off the chart flavour!

..to perfect pastas, stunning soups and beautiful burgers...

..to perfect pastas, stunning soups and beautiful burgers...

It's full of the good stuff!

..and sensational seasonal puddings.

..and sensational seasonal puddings.

Hallelujah!

So, join me at home in my shed,

as I spend the year cooking what's in season,

as I spend the year cooking what's in season,

in the hope that it inspires you to have a think about

in the hope that it inspires you to have a think about

the way you cook, shop or even grow your food too.

the way you cook, shop or even grow your food too.

What a joy, what a pleasure, and what a season to cook. Come on!

What a joy, what a pleasure, and what a season to cook. Come on!

What a joy, what a pleasure, and what a season to cook. Come on!

So, look at this. Beautiful savoy cabbage,

So, look at this. Beautiful savoy cabbage,

and you're going to see savoy cabbages everywhere right now,

and you're going to see savoy cabbages everywhere right now,

in the supermarkets, in the farmers' markets,

in the supermarkets, in the farmers' markets,

in people's gardens, if they're growing.

in people's gardens, if they're growing.

Now, even though cabbages grow pretty much all year round,

Now, even though cabbages grow pretty much all year round,

the season really starts now

and as soon as those early frosts start setting in

and as soon as those early frosts start setting in

the ground, it starts to break the structure of the cabbage,

the ground, it starts to break the structure of the cabbage,

making them more sweet, more digestible and more delicious.

making them more sweet, more digestible and more delicious.

And as a kid, cabbage was boiled and if you were lucky,

And as a kid, cabbage was boiled and if you were lucky,

it was seasoned with a little knob of butter,

and there's nothing wrong with that, I love the simplicity of it,

and there's nothing wrong with that, I love the simplicity of it,

but if we look around the world for inspiration,

there is so many recipes, from slaws to stir fries.

there is so many recipes, from slaws to stir fries.

there is so many recipes, from slaws to stir fries.

You can ferment it like kimchee, or, you know,

You can ferment it like kimchee, or, you know,

making beautiful sauerkrauts.

making beautiful sauerkrauts.

The infinite ways of not just turning this as

The infinite ways of not just turning this as

a side dish vegetable,

but actually celebrating it as a centrepiece of a dish.

but actually celebrating it as a centrepiece of a dish.

They're really, really good.

They're really, really good.

This one is coming out the ground. Look at that!

This one is coming out the ground. Look at that!

This one is coming out the ground. Look at that!

Beautiful!

And I'm going to cook something really surprising

with this that I think you're going to love.

with this that I think you're going to love.

I'm giving this immense autumn veg an Italian makeover,

I'm giving this immense autumn veg an Italian makeover,

combining the different layers of crunchy savoy cabbage leaves

combining the different layers of crunchy savoy cabbage leaves

with smoky bacon, grated parmesan and stringy mozzarella,

with smoky bacon, grated parmesan and stringy mozzarella,

with smoky bacon, grated parmesan and stringy mozzarella,

to create my massively moreish savoy cabbage farfalle.

to create my massively moreish savoy cabbage farfalle.

This is cabbage, but not as you know it.

This is cabbage, but not as you know it.

I'm going to share with you

the most delicious dish that puts that cabbage front and centre.

the most delicious dish that puts that cabbage front and centre.

It's the most incredible way to get

the good stuff into my family with no arguments.

the good stuff into my family with no arguments.

We're going to do a pasta dish

and we don't normally associated pasta with cabbage.

and we don't normally associated pasta with cabbage.

and we don't normally associated pasta with cabbage.

Throughout Italy, they do very much embrace the brassica family.

Throughout Italy, they do very much embrace the brassica family.

This is a kind of recipe that you would get in

the kind of like, mountainous regions of Italy.

the kind of like, mountainous regions of Italy.

So, look, it's super, super simple. First job,

So, look, it's super, super simple. First job,

just toast off some pine nuts.

just toast off some pine nuts.

The minute that you apply some nuts to heat,

The minute that you apply some nuts to heat,

with just a little drizzle of olive oil,

with just a little drizzle of olive oil,

you start making the flavours more meaty,

you start making the flavours more meaty,

more savoury, like, deeper. So, in no time at all,

more savoury, like, deeper. So, in no time at all,

look, we're already bubbling and frothing here.

look, we're already bubbling and frothing here.

I'll go in with a chosen herb.

I'll go in with a chosen herb.

You could use rosemary or oregano, but I'll go in with thyme.

You could use rosemary or oregano, but I'll go in with thyme.

Give it a little shake. CRACKLES

So, the crackling is the water in the thyme escaping.

So, the crackling is the water in the thyme escaping.

So, the crackling is the water in the thyme escaping.

That feels like autumn, doesn't it?

That feels like autumn, doesn't it?

Already, in about 30 seconds,

Already, in about 30 seconds,

we have got the most amazing sprinkle

we have got the most amazing sprinkle

for this pasta dish. So, next ingredient,

for this pasta dish. So, next ingredient,

some smoked bacon or pancetta.

some smoked bacon or pancetta.

This is actually beautiful British bacon.

This is actually beautiful British bacon.

As long as it's smoked, it will serve you really,

As long as it's smoked, it will serve you really,

really well in this dish. Smoked bacon

really well in this dish. Smoked bacon

and cabbage are like best friends in the whole wide world.

and cabbage are like best friends in the whole wide world.

So, just chunk these up and get this sizzling.

So, just chunk these up and get this sizzling.

So, just chunk these up and get this sizzling.

So, just chunk these up and get this sizzling.

Just a little bit more oil, just to get it going.

Just a little bit more oil, just to get it going.

You can see it starting to get lightly golden straightaway.

You can see it starting to get lightly golden straightaway.

The smell is incredible, and if you wanted to make this veggie,

The smell is incredible, and if you wanted to make this veggie,

just swap the bacon out for some lovely mushrooms,

really, really good.

I'm going to use a little bit of garlic,

just a clove or two, and slice it up like that.

just a clove or two, and slice it up like that.

Now this fat has kind of started to cook out of

Now this fat has kind of started to cook out of

the bacon, look at that! Go in with the garlic

the bacon, look at that! Go in with the garlic

and I'm going to go back with some more thyme.

and I'm going to go back with some more thyme.

So nice to use fresh herbs, but you can use dried herbs if

So nice to use fresh herbs, but you can use dried herbs if

that's what you've got as well, so no worries there.

that's what you've got as well, so no worries there.

I'm going to go in heavy on black pepper,

I'm going to go in heavy on black pepper,

but I'm also going to add dried chilli.

but I'm also going to add dried chilli.

I don't want it to be chilli hot, I just want a little bit of hum in

I don't want it to be chilli hot, I just want a little bit of hum in

the background that makes you salivate.

When you salivate, you taste more and when you taste more,

When you salivate, you taste more and when you taste more,

you get to enjoy that beautiful cabbage more.

you get to enjoy that beautiful cabbage more.

Just layering up the flavours.

Just layering up the flavours.

This smells absolutely incredible. So now,

This smells absolutely incredible. So now,

let's get on with the proper business, the cabbage.

let's get on with the proper business, the cabbage.

So I've given it a nice little wash.

First up, I'm only going to use half,

but that's also a fantastic opportunity

but that's also a fantastic opportunity

to look at this beautiful thing. Look at that!

to look at this beautiful thing. Look at that!

So we got the white part here,

then we got these lovely yellow leaves,

the green leaves, and then these dark leaves here.

the green leaves, and then these dark leaves here.

The darker leaves have seen more sun.

The darker leaves have seen more sun.

They're a little bit tougher,

but that means more flavour. Really delicious!

but that means more flavour. Really delicious!

I want to show you how you can celebrate every part of that,

I want to show you how you can celebrate every part of that,

so let's start with the dark leaves.

so let's start with the dark leaves.

Just click them off...

..and we're just going to remove the stalk...

..and we're just going to remove the stalk...

..and roll them up like that. Listen to the sound.

..and roll them up like that. Listen to the sound.

Satisfying. By rolling it up, you're starting to break the fibre

Satisfying. By rolling it up, you're starting to break the fibre

and the cell structure, so that tenderises it.

and the cell structure, so that tenderises it.

And then we'll just slice it like that.

And then we'll just slice it like that.

I'm just going to hack it in half.

I can smell it. It's absolutely amazing.

I can smell it. It's absolutely amazing.

So now we're going to go in with that dark green cabbage,

So now we're going to go in with that dark green cabbage,

and there's a logic to that, right?

Because this is more fibrous and therefore more tough,

Because this is more fibrous and therefore more tough,

it goes in first. It's going to get more cooking,

it goes in first. It's going to get more cooking,

which is going to make it more tender.

which is going to make it more tender.

Then, when it comes to this part of the cabbage,

Then, when it comes to this part of the cabbage,

we can literally just cut it off...

..and just tear it up.

..and just tear it up.

That tearing again helps to tenderise the cabbage.

That tearing again helps to tenderise the cabbage.

So, often, this bit of stalk gets thrown in the bin,

So, often, this bit of stalk gets thrown in the bin,

and honestly, it's very, very tender.

and honestly, it's very, very tender.

Just chop it nice and fine

and that is going to be super tasty.

So, you can absolutely celebrate every part of this gorgeous

So, you can absolutely celebrate every part of this gorgeous

So, you can absolutely celebrate every part of this gorgeous

cabbage...and we don't have to waste any of it.

cabbage...and we don't have to waste any of it.

Mix it all up.

So I'll season it with a little salt,

So I'll season it with a little salt,

but not too much, and a little bit of water or stock.

but not too much, and a little bit of water or stock.

but not too much, and a little bit of water or stock.

Now, normally I would use, a lid.

Now, normally I would use, a lid.

You want a nice little lid on here,

but I haven't got one in the greenhouse.

but I haven't got one in the greenhouse.

But I can use a big old cabbage leaf,

But I can use a big old cabbage leaf,

which will do the same thing.

It's all about just holding that moisture in there.

It's all about just holding that moisture in there.

Just turn the heat down to sort of medium

Just turn the heat down to sort of medium

and let that tick away until tender for about ten minutes,

and let that tick away until tender for about ten minutes,

which is the perfect time

to get some beautiful farfalle pasta in some water.

to get some beautiful farfalle pasta in some water.

to get some beautiful farfalle pasta in some water.

I'm doing it for four, so like, 300g, give or take.

I'm doing it for four, so like, 300g, give or take.

Don't forget to season the pasta water.

Don't forget to season the pasta water.

Lid on top for ten minutes,

Lid on top for ten minutes,

so I'm going to grate some parmesan, 60, 70g by weight.

so I'm going to grate some parmesan, 60, 70g by weight.

so I'm going to grate some parmesan, 60, 70g by weight.

We're going to do incredible things with the mozzarella

We're going to do incredible things with the mozzarella

and the parmesan and the nuts that is going to make this

and the parmesan and the nuts that is going to make this

a pasta like you've never seen before.

a pasta like you've never seen before.

Now, with this beautiful mozzarella,

I'm just going to cut it roughly in to centimetre slices

I'm just going to cut it roughly in to centimetre slices

I'm just going to cut it roughly in to centimetre slices

and then dice it.

and then dice it.

So, imagine these little chunks are starting to ooze.

So, imagine these little chunks are starting to ooze.

Mr Cabbage over here. If you try a little bit now,

Mr Cabbage over here. If you try a little bit now,

it's already tender. This leaf has done a very good job.

it's already tender. This leaf has done a very good job.

it's already tender. This leaf has done a very good job.

I'll turn that off now.

That is already a delicious side dish that you could have

That is already a delicious side dish that you could have

with roast dinners, steaks, all kinds of things.

with roast dinners, steaks, all kinds of things.

I'm going to use just a slotted spoon to put

I'm going to use just a slotted spoon to put

the pasta in here.

We need to join that all up with a couple of things,

We need to join that all up with a couple of things,

so the first thing is some of that starchy water,

so the first thing is some of that starchy water,

like a nice little half cup will be beautiful.

like a nice little half cup will be beautiful.

Then, the parmesan. This is off the heat.

Then, the parmesan. This is off the heat.

We don't want to cook the parmesan,

and then just a little nice extra virgin olive oil,

and then just a little nice extra virgin olive oil,

and those fats and the cooking water will create the most amazing sauce,

and those fats and the cooking water will create the most amazing sauce,

and those fats and the cooking water will create the most amazing sauce,

deep in flavour. Look at that!

Imagine that for an autumn pasta dish.

Imagine that for an autumn pasta dish.

Go out for a walk, come back for this,

Go out for a walk, come back for this,

and that cabbage dish,

you could do that in the morning and put it aside

you could do that in the morning and put it aside

and then just come home, put the pasta on and you're good to go.

and then just come home, put the pasta on and you're good to go.

And then at this stage, we add the mozzarella.

And then at this stage, we add the mozzarella.

So it's only like, about 30 seconds after adding that,

So it's only like, about 30 seconds after adding that,

we're going to have perfect stringiness

we're going to have perfect stringiness

and that residual heat will start melting in

and that residual heat will start melting in

the most beautiful, charming way.

the most beautiful, charming way.

My kids go mad for this. You get that ooze.

My kids go mad for this. You get that ooze.

Can you see how that mozzarella's starting to string?

Can you see how that mozzarella's starting to string?

Look, it's started to rain

and the greenhouse is not waterproof.

and the greenhouse is not waterproof.

That is classic sort of autumn weather,

That is classic sort of autumn weather,

but if you think about it, this is the perfect kind of food

but if you think about it, this is the perfect kind of food

at this time of year - lovely rich cabbage, bacon,

at this time of year - lovely rich cabbage, bacon,

look at that! and, look, the water,

look at that! and, look, the water,

us literally coming out of all the cracks. LAUGHS

us literally coming out of all the cracks. LAUGHS

us literally coming out of all the cracks. LAUGHS

Right, we can do this. We can do this!

Right, we can do this. We can do this!

And I know what you're thinking,

isn't a greenhouse supposed to be dry? Well, no, not here.

isn't a greenhouse supposed to be dry? Well, no, not here.

isn't a greenhouse supposed to be dry? Well, no, not here.

Celebrating all the ingredients of now.

Celebrating all the ingredients of now.

Look at that stringiness! Oh, so good!

Look at that stringiness! Oh, so good!

Look at that stringiness! Oh, so good!

A few little pine nuts over the top with that thyme,

A few little pine nuts over the top with that thyme,

and there, my friends, is a beautiful dish.

and there, my friends, is a beautiful dish.

and there, my friends, is a beautiful dish.

Absolutely soaking!

Let's get in there, have a little try.

Mm! The most beautiful,

Mm! The most beautiful,

satisfying way to enjoy savoy cabbage...

satisfying way to enjoy savoy cabbage...

..which is really good right now. That is gorgeous!

..which is really good right now. That is gorgeous!

Look at that. Ooze, cheese.

Look at that. Ooze, cheese.

That's what we're after.

Big, deep flavour. The little pops of pine nuts,

Big, deep flavour. The little pops of pine nuts,

and actually, most of the depth of flavour's coming

and actually, most of the depth of flavour's coming

from that cabbage, cooked in that way.

Absolutely sublime.

Absolutely sublime.

So, next time you see

a little savoy cabbage just winking at you in

the supermarkets or markets, pick one up,

the supermarkets or markets, pick one up,

make that pasta. You will not regret it.

make that pasta. You will not regret it.

Really simple and really delicious.

Really simple and really delicious.

Sweetcorn - it's an absolute family favourite.

Sweetcorn - it's an absolute family favourite.

Sweetcorn - it's an absolute family favourite.

Kids go mad for it. So you just pull them back,

Kids go mad for it. So you just pull them back,

give them a little twist and you're good to go.

give them a little twist and you're good to go.

And if you see them in the supermarkets or markets in

a nice, green husk, you know they're really fresh.

a nice, green husk, you know they're really fresh.

Actually, what you can do is just dunk them in water

Actually, what you can do is just dunk them in water

and the husk absorbs a lot of the water

and the husk absorbs a lot of the water

and then you can literally burn them on a barbecue or

and then you can literally burn them on a barbecue or

a fire and then when you unpeel it

to reveal that beautiful kind of perfect sweetcorn,

to reveal that beautiful kind of perfect sweetcorn,

that in a little butter, pinch of salt, is a heavenly thing.

that in a little butter, pinch of salt, is a heavenly thing.

that in a little butter, pinch of salt, is a heavenly thing.

It's an amazing plant, a really amazing plant.

So, it's quite tall. They can get much taller.

So, it's quite tall. They can get much taller.

Each plant throws off normally two lovely cobs

Each plant throws off normally two lovely cobs

and you can see by the look of the top here,

and you can see by the look of the top here,

it's part of the grass family, maize actually.

it's part of the grass family, maize actually.

They say that it's one of

the earliest domesticated vegetables that was grown seven

the earliest domesticated vegetables that was grown seven

to 10,000 years ago from Mexico, South America, and it's amazing.

to 10,000 years ago from Mexico, South America, and it's amazing.

to 10,000 years ago from Mexico, South America, and it's amazing.

These are a bit small. Sometimes, they're much bigger.

These are a bit small. Sometimes, they're much bigger.

So there you go, sweetcorn.

So there you go, sweetcorn.

Pick them and cook them as quick as you can.

Pick them and cook them as quick as you can.

This gorgeous veg is perfectly in season in

This gorgeous veg is perfectly in season in

the supermarkets right now.

the supermarkets right now.

With the freshest sweetcorn taking centre stage,

With the freshest sweetcorn taking centre stage,

I'm combining it with beans, breadcrumbs,

I'm combining it with beans, breadcrumbs,

herbs and feta and adding my tangy burger sauce

herbs and feta and adding my tangy burger sauce

to make a super healthy, smoky sweetcorn burger.

to make a super healthy, smoky sweetcorn burger.

Look at that! Sweetcorn, it's an incredible,

Look at that! Sweetcorn, it's an incredible,

immense vegetable and at this time of year when they're really,

immense vegetable and at this time of year when they're really,

really good, I have so many memories of being a kid,

really good, I have so many memories of being a kid,

having these boiled or steamed, rolled in butter,

having these boiled or steamed, rolled in butter,

pure bliss! So, I'm going to use this beautiful sweetcorn to make

pure bliss! So, I'm going to use this beautiful sweetcorn to make

the most incredible veggie burger

and I think a good veggie burger is really important these days.

and I think a good veggie burger is really important these days.

People love them and if you're going to have it,

People love them and if you're going to have it,

it's got to be good. Full of texture,

full of flavour, and actually, full of the good stuff.

full of flavour, and actually, full of the good stuff.

It's a bit of a whazz and go, as in you throw it all in here,

It's a bit of a whazz and go, as in you throw it all in here,

whazz it up and you've got this incredible patty.

whazz it up and you've got this incredible patty.

I'm going to makes use of brilliant frozen veggies like peas,

I'm going to makes use of brilliant frozen veggies like peas,

so 200g, and I love the ability to take something from

so 200g, and I love the ability to take something from

the summer and use it throughout the year.

the summer and use it throughout the year.

I'm going to use 200g of broad beans. They're really good,

I'm going to use 200g of broad beans. They're really good,

but not in season. And then what is in season is beautiful sweetcorn,

but not in season. And then what is in season is beautiful sweetcorn,

but not in season. And then what is in season is beautiful sweetcorn,

super healthy, right?

If you get these raw, this is a really nice little technique.

If you get these raw, this is a really nice little technique.

Just put it there like that

and just run your knife down the sweetcorn,

and just run your knife down the sweetcorn,

taking the beautiful corn off the cob. Look at that.

taking the beautiful corn off the cob. Look at that.

taking the beautiful corn off the cob. Look at that.

Sweet and delicious. So, this is the basis of our veggie patty,

Sweet and delicious. So, this is the basis of our veggie patty,

Sweet and delicious. So, this is the basis of our veggie patty,

right? Then we need to bind it. For that,

right? Then we need to bind it. For that,

we're going to use one egg, 100g of plain flour,

we're going to use one egg, 100g of plain flour,

we're going to use one egg, 100g of plain flour,

100g of stale bread, not the crusts.

100g of stale bread, not the crusts.

This helps it really hold together

This helps it really hold together

and guarantees you a nice, crispy outside, which we like.

and guarantees you a nice, crispy outside, which we like.

Then we need to season it with salt, a nice pinch. Pepper, a nice pinch.

Then we need to season it with salt, a nice pinch. Pepper, a nice pinch.

Then we need to season it with salt, a nice pinch. Pepper, a nice pinch.

Then we've got a level teaspoon of cayenne pepper or nice,

Then we've got a level teaspoon of cayenne pepper or nice,

sweet paprika. Then we're going to have just a pinch of ground cumin.

sweet paprika. Then we're going to have just a pinch of ground cumin.

sweet paprika. Then we're going to have just a pinch of ground cumin.

It's just like a nice little savoury note that is very delicious.

It's just like a nice little savoury note that is very delicious.

It's just like a nice little savoury note that is very delicious.

A tablespoon or so of mixed seeds.

A tablespoon or so of mixed seeds.

So this is super nutritious. Fresh herbs.

So this is super nutritious. Fresh herbs.

It could be mint, could be parsley. I'm going to go

It could be mint, could be parsley. I'm going to go

a little kind of bunch like that of coriander, stalks and all.

a little kind of bunch like that of coriander, stalks and all.

a little kind of bunch like that of coriander, stalks and all.

So, spices, seasoning, binding and beans the lovely corn.

So, spices, seasoning, binding and beans the lovely corn.

So, spices, seasoning, binding and beans the lovely corn.

So, let's give that a little whazz.

You can hear the sound change from noisy to quite smooth.

You can hear the sound change from noisy to quite smooth.

You can hear the sound change from noisy to quite smooth.

Take half a pack of feta,

break that in and just pulse it in so you have nice little chunks,

break that in and just pulse it in so you have nice little chunks,

pops of white, of that lovely salty feta.

pops of white, of that lovely salty feta.

So, just a couple of little pulses.

And we're done.

That simple to make,

That simple to make,

and if I just get a spoon in there,

you can see it's quite a nice shapeable consistency.

you can see it's quite a nice shapeable consistency.

So, I can put this together really quickly now.

So, I can put this together really quickly now.

So what I'm going to do is get my pan on a medium,

So what I'm going to do is get my pan on a medium,

medium high heat and just give it a thin layer of olive oil.

medium high heat and just give it a thin layer of olive oil.

I'm going to turn this gas on as well

and actually blister this last sweetcorn,

and actually blister this last sweetcorn,

and just keep turning it and let it kind of char

and just keep turning it and let it kind of char

and steam the sweetcorn, so that'll be one way of getting

and steam the sweetcorn, so that'll be one way of getting

a little bit of extra corn into the dish later.

a little bit of extra corn into the dish later.

If I grab myself a little bit of flour and a tray...

If I grab myself a little bit of flour and a tray...

If I grab myself a little bit of flour and a tray...

..what I'm going to do is cook a beautiful veggie patty now

..what I'm going to do is cook a beautiful veggie patty now

and I'm also going to freeze some for later,

so it's a nice little batch job that you can do in advance.

so it's a nice little batch job that you can do in advance.

Get a big tablespoon like that.

Get a big tablespoon like that.

That's pretty much a perfect size. Get a little bit of plain flour.

That's pretty much a perfect size. Get a little bit of plain flour.

That's pretty much a perfect size. Get a little bit of plain flour.

Flour your hands and just roll this around

Flour your hands and just roll this around

and this will make a little ball like that.

and this will make a little ball like that.

Put that onto some greaseproof, press that down

Put that onto some greaseproof, press that down

and that'll make you a beautiful veggie patty.

and that'll make you a beautiful veggie patty.

Can you see this, just kind of charring here?

Can you see this, just kind of charring here?

So, we'll keep moving that around. Another one to make.

So, we'll keep moving that around. Another one to make.

So, we'll keep moving that around. Another one to make.

Super simple.

Just use that flour to stop it sticking.

Just use that flour to stop it sticking.

That'll also give you a nice, crispy outside.

That'll also give you a nice, crispy outside.

And also what you can do is you can make little veggie meatballs like

And also what you can do is you can make little veggie meatballs like

that, that you can bake or roast or pan fry.

that, that you can bake or roast or pan fry.

These can go in the freezer now,

These can go in the freezer now,

then you can just put them in little bags.

then you can just put them in little bags.

So that's a nice job done.

Let's cook these lovely veggie patties now

Let's cook these lovely veggie patties now

because they're so, so quick to do.

because they're so, so quick to do.

So, pop a nice little wadge of that veggie burger onto

So, pop a nice little wadge of that veggie burger onto

the flour like that

and then just roll it in my hand like that.

and then just roll it in my hand like that.

We'll place it in that little thin layer of oil.

We'll place it in that little thin layer of oil.

And you can use a little fish slice,

just to make it go out to the sides of our burger bun.

just to make it go out to the sides of our burger bun.

Brilliant. I want it to get nice and golden.

Brilliant. I want it to get nice and golden.

So that's the first one going. That's the second one.

So that's the first one going. That's the second one.

So, into the ball...

..press it down.

Beautiful, look at that!

Beautiful, look at that!

Let's check this little sweetcorn here. Nice and charred up.

Let's check this little sweetcorn here. Nice and charred up.

I'll turn that off now and let's have a little clear up.

I'll turn that off now and let's have a little clear up.

So, it's most certainly a wet and windy night out there,

So, it's most certainly a wet and windy night out there,

but it's not going to slow me down.

but it's not going to slow me down.

Let's do the fun bit now. We're going to make

a nice little burger sauce that always,

always works for veggie or meat burgers.

always works for veggie or meat burgers.

I just love it. Really simple,

I just love it. Really simple,

couple of tablespoons of mayonnaise goes in here.

couple of tablespoons of mayonnaise goes in here.

I'm then going to contrast that with

I'm then going to contrast that with

a little English mustard,

a little English mustard,

a little swig of Worcestershire sauce,

a little swig of Worcestershire sauce,

and then some ketchup, very important,

and then some ketchup, very important,

about a tablespoon or slightly more.

about a tablespoon or slightly more.

about a tablespoon or slightly more.

And then a little brandy, a thimble,

And then a little brandy, a thimble,

thimble. Does it make a difference? Yes.

thimble. Does it make a difference? Yes.

Does it matter if you don't do it? No,

but it's very, very good. And then some lettuce.

but it's very, very good. And then some lettuce.

So, mix this up.

I want to help it along with a little lemon or lime.

I want to help it along with a little lemon or lime.

I want to help it along with a little lemon or lime.

I'm going to go lime just because lime

I'm going to go lime just because lime

and sweetcorn are best friends

and these veggie burgers are all about like,

and these veggie burgers are all about like,

celebrating these amazing sweetcorn.

And then we're going to finely slice

and then chop this lovely romaine lettuce.

and then chop this lovely romaine lettuce.

and then chop this lovely romaine lettuce.

It could be gem and it could be iceberg.

It could be gem and it could be iceberg.

This'll give the sauce a little bit of body.

This'll give the sauce a little bit of body.

And now something just happens where the lime juice

And now something just happens where the lime juice

and the mayo just gets into the lettuce and vice versa.

and the mayo just gets into the lettuce and vice versa.

It kind of thickens up. See that? So that's sauce done,

It kind of thickens up. See that? So that's sauce done,

It kind of thickens up. See that? So that's sauce done,

then we've got these beautiful veggie burgers.

then we've got these beautiful veggie burgers.

Give it a nice little flip. Beautiful, golden colour.

Give it a nice little flip. Beautiful, golden colour.

And the crispier you get, the more delicious it'll be.

And the crispier you get, the more delicious it'll be.

So, while that does its thing, about three minutes on each side,

So, while that does its thing, about three minutes on each side,

get a few little garnishes together.

get a few little garnishes together.

So I'm just going to finely chop some chillies.

So I'm just going to finely chop some chillies.

Some people like it, some people don't.

Some people like it, some people don't.

I love it.

Beautiful little pickles or gherkins,

Beautiful little pickles or gherkins,

or whatever you've got.

And then I've got a lovely little tomato from the garden.

And then I've got a lovely little tomato from the garden.

Beautiful. I'll just give it a little season.

Beautiful. I'll just give it a little season.

It's time to put our buns in.

Just give those a little toast until they're golden.

Just give those a little toast until they're golden.

So we're ready to build.

That lovely sauce goes onto the middle like that.

That lovely sauce goes onto the middle like that.

That amazing, blistered corn,

That amazing, blistered corn,

and just put that on top. Look at that!

and just put that on top. Look at that!

The patty comes over. It's big, it's quite big!

The patty comes over. It's big, it's quite big!

The patty comes over. It's big, it's quite big!

Our tomato,

Our tomato,

more of that amazing sauce and a few pickles.

more of that amazing sauce and a few pickles.

A little chilli...

..and then some more of that lovely sweetcorn.

..and then some more of that lovely sweetcorn.

Just toast up the tops and place on top,

Just toast up the tops and place on top,

Just toast up the tops and place on top,

and then you go. Let's do the second one.

and then you go. Let's do the second one.

Sauce, corn, then we're going to go for the patty.

Sauce, corn, then we're going to go for the patty.

Sauce, corn, then we're going to go for the patty.

Bit more of the sauce, tomato...

Bit more of the sauce, tomato...

..pickles, chilli, and a last little bit of that corn.

..pickles, chilli, and a last little bit of that corn.

..pickles, chilli, and a last little bit of that corn.

Lid on top. That's a big, beautiful burger!

Lid on top. That's a big, beautiful burger!

I want to show you what's going on, on the inside.

I want to show you what's going on, on the inside.

That, my friend, is what's going on.

That, my friend, is what's going on.

That, my friend, is what's going on.

Juicy, layered.

Juicy, layered.

Now, it's going to be messy

but I'm in my little shack so it doesn't matter,

but I'm in my little shack so it doesn't matter,

and it's a cold, windy night.

Mm! Utterly delicious!

Mm! Utterly delicious!

It feels indulgent, but of course, it's full of the good stuff!

It feels indulgent, but of course, it's full of the good stuff!

It feels indulgent, but of course, it's full of the good stuff!

That is amazing.

There's loads of flavour with the spices and the seeds.

There's loads of flavour with the spices and the seeds.

The sweetcorn is popping

and then on the inside of the patty with the feta cheese,

and then on the inside of the patty with the feta cheese,

utterly, utterly delicious. Happy days!

utterly, utterly delicious. Happy days!

I love this time of year,

so autumn or the beginning of autumn is so abundant

so autumn or the beginning of autumn is so abundant

and our job is to think, what are we going to do

and our job is to think, what are we going to do

with this glut of whatever it might be?

with this glut of whatever it might be?

We can't just have it fresh, like it's going to go off.

We can't just have it fresh, like it's going to go off.

Like, here, I've got about 70-odd onions which

Like, here, I've got about 70-odd onions which

to me represents at least 50 great roast dinners,

to me represents at least 50 great roast dinners,

to me represents at least 50 great roast dinners,

like, 50 gravies, right?

So, I'm going to show you how to tie them up

So, I'm going to show you how to tie them up

so they'll last pretty much for the rest of the year.

so they'll last pretty much for the rest of the year.

If you see them down the market and you see them with these tops,

If you see them down the market and you see them with these tops,

let them just dry for a couple of weeks.

let them just dry for a couple of weeks.

Have a little feel. If they're nice and firm,

they are good to be plaited. Just get some string,

they are good to be plaited. Just get some string,

about a metre, right? Just do a little basic loop.

about a metre, right? Just do a little basic loop.

Get your two fingers in here,

put it over like that and pinch it through.

put it over like that and pinch it through.

It's like super simple little noose, right? Biggest onion first.

It's like super simple little noose, right? Biggest onion first.

It's like super simple little noose, right? Biggest onion first.

Take it right down to the base

and then I just do a couple of little wraparounds

and then I just do a couple of little wraparounds

and then I just do a couple of little wraparounds

with this lovely stalk here.

with this lovely stalk here.

with this lovely stalk here.

So that's the first one done and then just basically repeat.

So that's the first one done and then just basically repeat.

By doing this, what you're able to do is allow airflow to go around

By doing this, what you're able to do is allow airflow to go around

By doing this, what you're able to do is allow airflow to go around

the onions and that just helps the onion skin just stay dry.

the onions and that just helps the onion skin just stay dry.

We'll do about...maybe 12.

We'll do about...maybe 12.

So, if you put it somewhere dark, they will sprout.

So, if you put it somewhere dark, they will sprout.

We don't want that, but ideally somewhere a little bit cool

We don't want that, but ideally somewhere a little bit cool

and they'll last for the rest of the year.

and they'll last for the rest of the year.

So, a shed, a garage, you know, that's perfect.

So, a shed, a garage, you know, that's perfect.

Just dry them out,

plait them up and you're good to go. Happy days.

plait them up and you're good to go. Happy days.

plait them up and you're good to go. Happy days.

I'm giving onions superstar status while at their seasonal best,

I'm giving onions superstar status while at their seasonal best,

I'm giving onions superstar status while at their seasonal best,

making something special out of something utterly humble in

making something special out of something utterly humble in

a hearty yet showstopping soup,

a hearty yet showstopping soup,

crowned with oozy cheese croutons, fit for a lunchtime party of pals.

crowned with oozy cheese croutons, fit for a lunchtime party of pals.

crowned with oozy cheese croutons, fit for a lunchtime party of pals.

My cheesy onion soup is a perfect way

My cheesy onion soup is a perfect way

to celebrate autumn, as the days draw in.

to celebrate autumn, as the days draw in.

This is a homage to the French onion soup

This is a homage to the French onion soup

but there's a few things that we do in this country that are so good,

but there's a few things that we do in this country that are so good,

but there's a few things that we do in this country that are so good,

I'm really proud of bread and cheese,

and a few little kind of hacks for flavour.

and a few little kind of hacks for flavour.

So, slice up two kilos of onions. Red or white,

So, slice up two kilos of onions. Red or white,

So, slice up two kilos of onions. Red or white,

it doesn't matter. Without being kind of too boring or geeky,

it doesn't matter. Without being kind of too boring or geeky,

if you slice an onion, it tastes different when you cook it to if you

if you slice an onion, it tastes different when you cook it to if you

chop and onion and if you chop it coarse,

chop and onion and if you chop it coarse,

it tastes different than if you chop it small.

it tastes different than if you chop it small.

And if you roast it whole in the skin,

And if you roast it whole in the skin,

it tastes different to if you roast it whole without

the skin. So, like, that's cool, right?

the skin. So, like, that's cool, right?

So, we cut it this way.

It's just sweeter and more delicious.

It's just sweeter and more delicious.

So, I'm going to use a lovely casserole style pan.

So, I'm going to use a lovely casserole style pan.

So, I'm going to use a lovely casserole style pan.

Medium high heat. Go in with some olive oil,

Medium high heat. Go in with some olive oil,

couple of tablespoons. I'll take a knob of butter.

couple of tablespoons. I'll take a knob of butter.

This looks generous but I'm making quite a lot of soup,

This looks generous but I'm making quite a lot of soup,

right? This is going to be enough for like,

eight, maybe even ten portions.

eight, maybe even ten portions.

And then garlic. Take six cloves. We'll slice these up.

And then garlic. Take six cloves. We'll slice these up.

And then garlic. Take six cloves. We'll slice these up.

As soon as this lovely butter is sizzling away,

As soon as this lovely butter is sizzling away,

get the garlic in there.

get the garlic in there.

I don't want any colour on this garlic.

I don't want any colour on this garlic.

You just want to bring out those sweet flavours...

You just want to bring out those sweet flavours...

..and then I'm going to go in with the onions

..and then I'm going to go in with the onions

and lots of them...

It's going to look like too much, but you have to trust me.

It's going to look like too much, but you have to trust me.

We need to access the natural sugars in this incredible vegetable

We need to access the natural sugars in this incredible vegetable

We need to access the natural sugars in this incredible vegetable

and that requires a little time, right,

so we want to soften these

and then as the moisture starts to cook away,

and then as the moisture starts to cook away,

we start to fry and then we start to caramelise.

we start to fry and then we start to caramelise.

I'm going to turn the heat up now,

I'm going to turn the heat up now,

season it with some salt and some pepper,

season it with some salt and some pepper,

fairly generously, and then I want to take another

fairly generously, and then I want to take another

little bit of inspiration from the French

little bit of inspiration from the French

and have a bouquet garni,

which is like a little bunch of herbs.

which is like a little bunch of herbs.

So, take a little bit of sage, thyme,

So, take a little bit of sage, thyme,

rosemary.

You could have a little bay leaf in there.

Grab some string and tie it up.

Grab some string and tie it up.

Or you can buy them like this.

That little bunch of herbs is going to give incredible fragrance

That little bunch of herbs is going to give incredible fragrance

and flavour. Turn the heat down to medium

and flavour. Turn the heat down to medium

and flavour. Turn the heat down to medium

and I am going to cook this down for about 40 minutes,

and I am going to cook this down for about 40 minutes,

and I am going to cook this down for about 40 minutes,

but instead of losing all of this moisture,

but instead of losing all of this moisture,

you can see the steam, right, I want to keep it.

you can see the steam, right, I want to keep it.

So, I'm going to make a little lid.

So, I'm going to make a little lid.

This is what the French would call a cartouche,

This is what the French would call a cartouche,

but this bit of paper,

just fold it in half and then fold it in half again,

just fold it in half and then fold it in half again,

just fold it in half and then fold it in half again,

and then again.

Measure up to the centre of your pan.

Measure up to the centre of your pan.

Slice off the end.

Take the tip of your knife

Take the tip of your knife

and just do a little cross like that

and just do a little cross like that

and let a little bit of steam come through.

and let a little bit of steam come through.

So if I put our little cartouche on top,

So if I put our little cartouche on top,

or if you don't want to do that, use a lid ajar.

or if you don't want to do that, use a lid ajar.

or if you don't want to do that, use a lid ajar.

So what's that going to do?

It's going to keep it wetter for longer.

It's going to keep it wetter for longer.

We're going to release more sugars, get more caramelisation,

We're going to release more sugars, get more caramelisation,

more colour, more flavour.

So that's how you cheat out epic flavour.

So that's how you cheat out epic flavour.

So I'm going to cook this for 20 minutes with

So I'm going to cook this for 20 minutes with

the cartouche paper on top and then I'll rip it off

the cartouche paper on top and then I'll rip it off

and then I'll caramelise it for 20 minutes

and then I'll caramelise it for 20 minutes

and then I'll show you what to do next.

I've just given it a little stir now and again.

I've just given it a little stir now and again.

If you look in the bottom of the pan,

it's actually those brownings that are going to give this broth,

it's actually those brownings that are going to give this broth,

this soup, the most beautiful, dark colour.

this soup, the most beautiful, dark colour.

So, to help get all those sticky bits off the bottom,

So, to help get all those sticky bits off the bottom,

add a little beer. A British IPA, 300mls,

add a little beer. A British IPA, 300mls,

add a little beer. A British IPA, 300mls,

add a little beer. A British IPA, 300mls,

not too much, and I'm going to turn

the heat up now and cook all that beer away.

the heat up now and cook all that beer away.

Now, we're going to go in with the stock.

Now, we're going to go in with the stock.

I'm going to use a chicken stock.

I'm going to use a chicken stock.

Two and a half litres goes in. Let that simmer for, like,

Two and a half litres goes in. Let that simmer for, like,

Two and a half litres goes in. Let that simmer for, like,

five or ten minutes and then let's get onto the bread.

five or ten minutes and then let's get onto the bread.

I'm going to go for quite brave kind of 2cm slices.

I'm going to go for quite brave kind of 2cm slices.

I'm going to go for quite brave kind of 2cm slices.

When I say brave, I mean like, chunky,

When I say brave, I mean like, chunky,

rustic. I find that if I toast it, I get deeper flavours,

rustic. I find that if I toast it, I get deeper flavours,

rustic. I find that if I toast it, I get deeper flavours,

and this is not a garnish,

this is part of the ingredients.

this is part of the ingredients.

That little bouquet garni on a leash,

That little bouquet garni on a leash,

has done its work.

We'll get loads of lovely fragrance from that.

We'll get loads of lovely fragrance from that.

You all right, Conker? Mate,

You all right, Conker? Mate,

sadly, you're not going to be able to enjoy this.

sadly, you're not going to be able to enjoy this.

Sorry, dude. Next time.

Sorry, dude. Next time.

And hopefully, I haven't burnt my toast.

And hopefully, I haven't burnt my toast.

I'm going to take a little bit of butter for deliciousness.

I'm going to take a little bit of butter for deliciousness.

I'm going to take a little bit of butter for deliciousness.

I'm then going to bring in another friend,

English mustard...

..and then amazing British farmhouse cheeses.

..and then amazing British farmhouse cheeses.

..and then amazing British farmhouse cheeses.

You can use any one or two or three that you like.

You can use any one or two or three that you like.

Things that are going to ooze really nicely.

Things that are going to ooze really nicely.

You want just enough cheese

to sort of generously top your toast. Just...use what you love.

to sort of generously top your toast. Just...use what you love.

to sort of generously top your toast. Just...use what you love.

to sort of generously top your toast. Just...use what you love.

Use your little toasty barges

Use your little toasty barges

to float on this beautiful sea of onion.

to float on this beautiful sea of onion.

And you want to submerge the bread...

And you want to submerge the bread...

..and you want them to be soft,

but you want the top to kind of gratinate

and go beautiful. I didn't think I had enough cheese,

and go beautiful. I didn't think I had enough cheese,

and go beautiful. I didn't think I had enough cheese,

so I added just a little bit more and then last

so I added just a little bit more and then last

but not least, a little Worcestershire sauce.

but not least, a little Worcestershire sauce.

And now, turn it off and get this under the grill for like five,

And now, turn it off and get this under the grill for like five,

And now, turn it off and get this under the grill for like five,

maybe ten minutes, until it's just golden and crispy,

maybe ten minutes, until it's just golden and crispy,

oozy and delicious... Heaven!

oozy and delicious... Heaven!

Just look at that! Oh, it's gorgeous!

Just look at that! Oh, it's gorgeous!

Just look at that! Oh, it's gorgeous!

A homage to the fine, humble onion,

A homage to the fine, humble onion,

bang in season right now. Let's have a little portion up.

bang in season right now. Let's have a little portion up.

I am very, very excited about this.

I am very, very excited about this.

Amazing colour!

A beautiful, oozy slice of that good stuff.

A beautiful, oozy slice of that good stuff.

Extra virgin olive oil over the top. Let's have a little try.

Extra virgin olive oil over the top. Let's have a little try.

A nice wadge of those onions.

They're so soft,

effortless to eat.

Mm!

So good.

Even though that bread's been toasted

and it's quite robust, when it sits in that lovely broth,

and it's quite robust, when it sits in that lovely broth,

it absorbs it all and it just softens.

it absorbs it all and it just softens.

This is a brilliant soup to kick off the beginning of autumn.

This is a brilliant soup to kick off the beginning of autumn.

Whether you're growing onions or just down the markets

Whether you're growing onions or just down the markets

and supermarkets, where there will be onions like you wouldn't believe,

and supermarkets, where there will be onions like you wouldn't believe,

it's nice to shine a little spotlight on that lovely vegetable.

it's nice to shine a little spotlight on that lovely vegetable.

it's nice to shine a little spotlight on that lovely vegetable.

What a joy!

Look at this. The end of the tomato season.

Look at this. The end of the tomato season.

This now is the last efforts of early autumn

This now is the last efforts of early autumn

This now is the last efforts of early autumn

and the flavour of those very last tomatoes,

and the flavour of those very last tomatoes,

I always think, is delicious.

But we've got loads. We've got a glut.

If you ever find a tomato that you love in a market,

If you ever find a tomato that you love in a market,

farmers' market, if it is utterly delicious,

farmers' market, if it is utterly delicious,

I'm going to show you how you can save the seeds

I'm going to show you how you can save the seeds

and propagate those the next year, which is what I'm going to do,

and propagate those the next year, which is what I'm going to do,

and then grow them in your own backyard.

and then grow them in your own backyard.

We can take a tomato and squeeze the seeds out,

We can take a tomato and squeeze the seeds out,

We can take a tomato and squeeze the seeds out,

in and around some kitchen paper

in and around some kitchen paper

and then you just dry it for a day, two days,

and then you just dry it for a day, two days,

and then if you want to be really geeky,

you can get a little folder

and get a little hole stamper and you can have

and get a little hole stamper and you can have

a whole library of incredible tomatoes

a whole library of incredible tomatoes

and just leave it until like, February time,

and just leave it until like, February time,

and then you can put it on a little seed tray with

and then you can put it on a little seed tray with

a little kind of seed compost

and then just lay that kitchen paper straight on top.

and then just lay that kitchen paper straight on top.

Make it a little bit damp

and then if you put it like in a greenhouse or a south-facing window,

and then if you put it like in a greenhouse or a south-facing window,

it'll start to shoot, shoot, shoot, shoot.

When it gets true leaves,

then you can pull it out and put it into a little pot,

then you can pull it out and put it into a little pot,

right, and then by May time, you're going to have

right, and then by May time, you're going to have

an army of incredible plants that you can plant out.

an army of incredible plants that you can plant out.

All that lovely variation, all that deliciousness.

All that lovely variation, all that deliciousness.

Very, very cool. And by August, September and October,

Very, very cool. And by August, September and October,

Very, very cool. And by August, September and October,

here we are again, enjoying the best tomatoes in the world

here we are again, enjoying the best tomatoes in the world

and doing this all over again. I love it!

and doing this all over again. I love it!

This seasonal change in the weather has inspired me

This seasonal change in the weather has inspired me

to make something truly special out of the last of

to make something truly special out of the last of

the year's tomatoes.

Marinated and then roasted to bring out their sweetness,

Marinated and then roasted to bring out their sweetness,

all wrapped up in crumbly pastry.

all wrapped up in crumbly pastry.

My tomato galette is perfect for

My tomato galette is perfect for

a cosy evening of entertaining on a cold autumn night.

a cosy evening of entertaining on a cold autumn night.

I wanted to give you a really delicious recipe,

I wanted to give you a really delicious recipe,

a savoury tomato galette. It is such a delectable,

a savoury tomato galette. It is such a delectable,

gorgeous celebration of these amazing tomatoes.

gorgeous celebration of these amazing tomatoes.

How do you extract the ultimate expression of tomatoes?

How do you extract the ultimate expression of tomatoes?

How do you make it taste and feel like that gorgeous sort

How do you make it taste and feel like that gorgeous sort

of greenhouse smell that you got when you were a kid,

of greenhouse smell that you got when you were a kid,

running through your granddad's greenhouse?

I mean, that's the memory for me anyway, right?

First up, take these tomatoes, slices like this,

First up, take these tomatoes, slices like this,

about a centimetre thick.

So, as the sun is thinking about setting,

So, as the sun is thinking about setting,

it's been a bonkers day. We've had thunder,

lightning, rain, sun,

lightning, rain, sun,

but this is going to be a beautiful way to finish it.

but this is going to be a beautiful way to finish it.

With a hot galette,

it's a freeform tart, which is like a hot tomato pie.

it's a freeform tart, which is like a hot tomato pie.

Look at all these colours!

You all right, Conker? How you doing, mate?

You all right, Conker? How you doing, mate?

Just spread the tomatoes out around the dish.

Just spread the tomatoes out around the dish.

Season it with lovely sea salt, with pepper.

Season it with lovely sea salt, with pepper.

Then a little thimble of vinegar, some lovely extra virgin olive oil.

Then a little thimble of vinegar, some lovely extra virgin olive oil.

Then a little thimble of vinegar, some lovely extra virgin olive oil.

And then finely slice half a red and yellow chilli

And then finely slice half a red and yellow chilli

And then finely slice half a red and yellow chilli

and then let's go on top with basil.

and then let's go on top with basil.

What that's going to do is macerate these tomatoes, right?

What that's going to do is macerate these tomatoes, right?

What that's going to do is macerate these tomatoes, right?

And that salt and vinegar will pull out the excess water in

And that salt and vinegar will pull out the excess water in

the tomatoes, making them more concentrated.

the tomatoes, making them more concentrated.

So, just let that sit for like,

ten minutes, while I make some pastry,

ten minutes, while I make some pastry,

and pastry... Honestly, a lot of people have never made pastry

and pastry... Honestly, a lot of people have never made pastry

and they're a little bit frightened to do it.

and they're a little bit frightened to do it.

It is the simplest thing and I want to prove it to you.

It is the simplest thing and I want to prove it to you.

So, 400g of beautiful plain flour,

So, 400g of beautiful plain flour,

200g of butter,

200g of butter,

a good pinch of salt,

a good pinch of salt,

and then, oregano,

and then, oregano,

maybe some flowering thyme and just chop these, nice and fine.

maybe some flowering thyme and just chop these, nice and fine.

maybe some flowering thyme and just chop these, nice and fine.

Using the herbs to flavour your lovely shortcrust pastry is

Using the herbs to flavour your lovely shortcrust pastry is

a beautiful thing. So, I use my thumbs and forefingers,

a beautiful thing. So, I use my thumbs and forefingers,

just to push the butter and the flour...through, like that.

just to push the butter and the flour...through, like that.

just to push the butter and the flour...through, like that.

Once you've done this,

you can see the flour's almost gone like,

you can see the flour's almost gone like,

kind of crumble topping. Like, if you wanted to,

kind of crumble topping. Like, if you wanted to,

you could grate a little bit of cheese in there,

a bit of parmesan.

It'll give it a bit of texture as well, and then one egg goes in.

It'll give it a bit of texture as well, and then one egg goes in.

Mix it up.

And then a tablespoon of milk, just to bring this together.

And then a tablespoon of milk, just to bring this together.

And then a tablespoon of milk, just to bring this together.

And look, can you see how that's just come together?

And look, can you see how that's just come together?

So there you go, that is homemade,

So there you go, that is homemade,

herby shortcrust pastry, super easy.

herby shortcrust pastry, super easy.

Normally, I will put that in the fridge to rest for half an hour.

Normally, I will put that in the fridge to rest for half an hour.

I'm not going to do it today because it's a rustic dish

I'm not going to do it today because it's a rustic dish

and I'm going to knock it out. So look, for the filling,

and I'm going to knock it out. So look, for the filling,

what I'm going to do is use ricotta cheese.

You can get it in the supermarkets, it's fantastic.

You can get it in the supermarkets, it's fantastic.

I'll take 250g first.

I'll take 250g first.

So, it's a low fat, very neutral, fresh cheese.

So, it's a low fat, very neutral, fresh cheese.

Season it lightly with salt

Season it lightly with salt

and a little zesting of lemon,

and a little zesting of lemon,

and then about 50g

and then about 50g

of parmesan cheese...

..and go in with two eggs.

..and go in with two eggs.

And then just mix it through, and you can see,

And then just mix it through, and you can see,

And then just mix it through, and you can see,

it's not sort of super smooth.

So now, I just put the other 250g of ricotta in.

So now, I just put the other 250g of ricotta in.

Just break it in. That way,

you get little chunks and that's going to give texture.

you get little chunks and that's going to give texture.

So, in no time at all, we've got filling,

So, in no time at all, we've got filling,

pastry, and the tomatoes done.

pastry, and the tomatoes done.

It's the fun bit. Let's put it together.

It's the fun bit. Let's put it together.

I'm going to put a big sheet of greaseproof paper down.

I'm going to put a big sheet of greaseproof paper down.

Put my pastry on top like that.

Put my pastry on top like that.

Use a rolling pin, just to roll it out,

Use a rolling pin, just to roll it out,

just under a centimetre thick. Roughly in a circle.

just under a centimetre thick. Roughly in a circle.

just under a centimetre thick. Roughly in a circle.

If it cracks, I don't care. This is rustic,

If it cracks, I don't care. This is rustic,

and that's why I like this dish.

and that's why I like this dish.

Try and roll this out to about 35cm.

Try and roll this out to about 35cm.

Try and roll this out to about 35cm.

If it ain't a perfect circle, don't worry about it, right?

If it ain't a perfect circle, don't worry about it, right?

So, it's very forgiving and if it's forgiving,

So, it's very forgiving and if it's forgiving,

I love it cos I want everyone to do it.

I love it cos I want everyone to do it.

I want everyone to enjoy delicious food like this.

I want everyone to enjoy delicious food like this.

We're then going to go in with our filling.

We're then going to go in with our filling.

I want to go about an inch and a half from the edge.

I want to go about an inch and a half from the edge.

Just beautiful. So, on top of that, we're going to put the tomatoes

Just beautiful. So, on top of that, we're going to put the tomatoes

Just beautiful. So, on top of that, we're going to put the tomatoes

and you can see that this is incredibly juicy.

and you can see that this is incredibly juicy.

This here is the ultimate expression of tomatoes

This here is the ultimate expression of tomatoes

This here is the ultimate expression of tomatoes

and if I just try that...

Ah! Hallelujah,

right? That is so fresh and greenhousey and gorgeous,

right? That is so fresh and greenhousey and gorgeous,

but that is going to make that soggy.

but that is going to make that soggy.

This is a brilliant little hack.

Literally, a little handful of couscous like this

Literally, a little handful of couscous like this

and any excess moisture that comes out of

and any excess moisture that comes out of

the tomatoes will be absorbed into that couscous.

the tomatoes will be absorbed into that couscous.

And whether you're growing your own tomatoes or you just go down

And whether you're growing your own tomatoes or you just go down

the markets or supermarkets, you should see right now an abundance,

the markets or supermarkets, you should see right now an abundance,

and they should be really ripe and really delicious.

and they should be really ripe and really delicious.

Now is a really nice fun bit. We take the greaseproof paper

Now is a really nice fun bit. We take the greaseproof paper

and we just hold one edge up, like this,

and we just hold one edge up, like this,

and we pat it down.

and we pat it down.

And then you see it just kind of goes off like that.

Then I take another angle of it and just kind of do that,

Then I take another angle of it and just kind of do that,

and sort of pleat it.

Just do your best to bring in the edges like this,

Just do your best to bring in the edges like this,

Just do your best to bring in the edges like this,

and sort of squash it into a nice, manageable shape.

and sort of squash it into a nice, manageable shape.

And then, use the greaseproof paper

And then, use the greaseproof paper

to drag very easily this beautiful galette onto a tray.

to drag very easily this beautiful galette onto a tray.

to drag very easily this beautiful galette onto a tray.

Just cut this to fit.

Just cut this to fit.

All I have to do now is get a little bit of egg wash.

All I have to do now is get a little bit of egg wash.

That will make it shine and look gorgeous and brown,

That will make it shine and look gorgeous and brown,

and that now goes in the oven

for 50 minutes at 180 degrees Celsius which is 350 Fahrenheit.

for 50 minutes at 180 degrees Celsius which is 350 Fahrenheit.

for 50 minutes at 180 degrees Celsius which is 350 Fahrenheit.

Put that on the bottom of the oven and that'll be beautiful!

Put that on the bottom of the oven and that'll be beautiful!

Put that on the bottom of the oven and that'll be beautiful!

Oh, the smell!

Oh, the smell!

Look at that! Beautiful!

Look at that! Beautiful!

So, let that just relax for a little bit

So, let that just relax for a little bit

and then I want to show you a way of making

a beautiful olive salsa. That's going to be amazing

a beautiful olive salsa. That's going to be amazing

with this lovely savoury tomato galette.

with this lovely savoury tomato galette.

I've got some lovely black olives and some green olives.

I've got some lovely black olives and some green olives.

If they're the whole ones with the stone in,

If they're the whole ones with the stone in,

they are always going to taste 50% better.

they are always going to taste 50% better.

Why? Because they haven't got a massive hole going through it with

Why? Because they haven't got a massive hole going through it with

a kind of load of brine going through it,

which makes it quite hard and quite samey in flavour.

which makes it quite hard and quite samey in flavour.

And, yes, you have to prep a little something,

And, yes, you have to prep a little something,

but good things in life normally need a little bit of work.

but good things in life normally need a little bit of work.

Just squash the olive like that.

Just squash the olive like that.

That is just going to be the most amazing flavours happening there.

That is just going to be the most amazing flavours happening there.

And then, anchovies.

And then, anchovies.

I'm going to use the oil that they come in

I'm going to use the oil that they come in

and then these lovely anchovies here.

and then these lovely anchovies here.

The flavours and the exchange is going to be phenomenal,

The flavours and the exchange is going to be phenomenal,

and this beautiful pile, I'll put on some herbs,

and this beautiful pile, I'll put on some herbs,

basil in this case. That tart is going to be fresh,

basil in this case. That tart is going to be fresh,

clean, crumbly,

clean, crumbly,

tomatoey heaven

and this will have fragrance and a bit of pungency.

and this will have fragrance and a bit of pungency.

Just a little bit of olive oil to loosen it...

Just a little bit of olive oil to loosen it...

..and then you've got the most amazing dressing here.

..and then you've got the most amazing dressing here.

..and then you've got the most amazing dressing here.

Off the chart flavour!

Off the chart flavour!

With whatever lovely salad leaves that you've got.

With whatever lovely salad leaves that you've got.

So, let's get into the world of that amazing galette.

So, let's get into the world of that amazing galette.

So, let's get into the world of that amazing galette.

Very exciting. It smells amazing!

Very exciting. It smells amazing!

Oargh!

Oargh!

There she is!

Beautiful. Take some of that lovely salsa...

Beautiful. Take some of that lovely salsa...

..and a nice little wadge of salad.

Let's get in there.

The sweetness of the tomatoes is outrageous!

The sweetness of the tomatoes is outrageous!

The sweetness of the tomatoes is outrageous!

Really, really good. The tomato flavour in there,

Really, really good. The tomato flavour in there,

like the smell of greenhouse...

Mm!

The pastry is just perfect. It's just crumbly enough,

The pastry is just perfect. It's just crumbly enough,

The pastry is just perfect. It's just crumbly enough,

and the ricotta is light in flavour, but also light in texture.

and the ricotta is light in flavour, but also light in texture.

and the ricotta is light in flavour, but also light in texture.

It let's the tomatoes be the star of the show.

It let's the tomatoes be the star of the show.

This is a brilliant dish to transition you from

the end of summer into autumn when

the end of summer into autumn when

the nights are closing in. I love it!

the nights are closing in. I love it!

Subtitles by Red Bee Media

Subtitles by Red Bee Media