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Air fryer frenzy has swept
the nation,
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00:00:05,749 --> 00:00:07,749
and now almost 50% of British
households have got one too.
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00:00:07,789 --> 00:00:09,789
and now almost 50% of British
households have got one too.
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00:00:09,829 --> 00:00:10,669
and now almost 50% of British
households have got one too.
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00:00:10,709 --> 00:00:12,709
There's no shortage
of recipes out there
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There's no shortage
of recipes out there
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but I wanted to see how far
I could push it
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but I wanted to see how far
I could push it
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and create brilliant meals that
showcase some of the things
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00:00:18,309 --> 00:00:20,309
and create brilliant meals that
showcase some of the things
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00:00:20,349 --> 00:00:20,629
and create brilliant meals that
showcase some of the things
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00:00:20,669 --> 00:00:21,989
air fryers can do.
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From baking and steaming,
to grilling and roasting.
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From baking and steaming,
to grilling and roasting.
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Come on!
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Come on!
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And whether you want
a simple midweek meal...
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And whether you want
a simple midweek meal...
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Quick, convenient.
How good is that?
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Quick, convenient.
How good is that?
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..or a decadent dinner to share
with friends and family...
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..or a decadent dinner to share
with friends and family...
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There's so, so much that we can do.
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There's so, so much that we can do.
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..I want to show you just what this
new friend in the kitchen
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..I want to show you just what this
new friend in the kitchen
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is capable of.
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Coming up, I'm using the air fryer
to reimagine frozen fish.
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Coming up, I'm using the air fryer
to reimagine frozen fish.
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Real cooking with love
and with care.
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Real cooking with love
and with care.
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Showing how it can beautifully bake
a British classic...
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Showing how it can beautifully bake
a British classic...
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Crunchy, golden, soft, spongy.
Like, it's going to be amazing.
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Crunchy, golden, soft, spongy.
Like, it's going to be amazing.
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00:01:05,309 --> 00:01:07,309
Getting the best
out of crispy pork belly...
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Getting the best
out of crispy pork belly...
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It's like a beautiful collision
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It's like a beautiful collision
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of textures, flavours,
temperatures.
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of textures, flavours,
temperatures.
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Roasting a whole chicken
in the air fryer
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Roasting a whole chicken
in the air fryer
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to make a dinner that feeds six.
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Where to start with this feast.
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Where to start with this feast.
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Whisking up a cheeky little
peach Alaska.
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Whisking up a cheeky little
peach Alaska.
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Come on!
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That is a pretty epic
cheat's dessert.
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That is a pretty epic
cheat's dessert.
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And as air fryers are renowned
for cooking potatoes,
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And as air fryers are renowned
for cooking potatoes,
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TikTok's Poppy O'Toole will
transform the humble spud.
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TikTok's Poppy O'Toole will
transform the humble spud.
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It's what dreams are made of.
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00:01:36,269 --> 00:01:36,789
It's what dreams are made of.
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Air fryers are very good at making
foods crispy
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Air fryers are very good at making
foods crispy
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and I'm going to take that principle
and I'm going to run with it
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and I'm going to take that principle
and I'm going to run with it
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by taking some beautiful fish
and wrapping it in cured meats
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by taking some beautiful fish
and wrapping it in cured meats
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and flavouring it in
the most amazing way.
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and flavouring it in
the most amazing way.
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Frozen fish can be taken
to new heights
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Frozen fish can be taken
to new heights
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with delicious sundried tomato paste
and prosciutto,
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00:02:00,309 --> 00:02:02,069
with delicious sundried tomato paste
and prosciutto,
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00:02:02,109 --> 00:02:04,109
served with garlicky beans
and wilted spinach,
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00:02:04,149 --> 00:02:04,829
served with garlicky beans
and wilted spinach,
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all done in the air fryer.
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My prosciutto baked fish is
a simple midweek masterpiece.
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My prosciutto baked fish is
a simple midweek masterpiece.
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So, frozen fish I use a lot.
Look at that.
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00:02:15,589 --> 00:02:17,189
So, frozen fish I use a lot.
Look at that.
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That's a cod fillet.
It's been beautifully prepped.
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00:02:19,269 --> 00:02:19,669
That's a cod fillet.
It's been beautifully prepped.
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The great thing about frozen, of
course, is you don't waste.
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00:02:21,749 --> 00:02:22,229
The great thing about frozen, of
course, is you don't waste.
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It's a really brilliant thing
to have for families,
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00:02:24,309 --> 00:02:24,909
It's a really brilliant thing
to have for families,
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00:02:24,949 --> 00:02:26,949
people that are busy.
I want to really big up some beans,
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00:02:26,989 --> 00:02:28,269
people that are busy.
I want to really big up some beans,
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00:02:28,309 --> 00:02:30,309
right, so how do we make
tinned beans
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00:02:30,349 --> 00:02:30,789
right, so how do we make
tinned beans
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really, really delicious? So,
what I'm going to do
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really, really delicious? So,
what I'm going to do
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is take one of the trays out.
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00:02:36,389 --> 00:02:37,549
Have a look at this tray.
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00:02:37,589 --> 00:02:39,589
So they tend to all have like
a little trivet tray
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So they tend to all have like
a little trivet tray
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and that's for airflow,
and when you take it out,
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and that's for airflow,
and when you take it out,
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you get essentially a pan,
a pot, call it what you want.
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you get essentially a pan,
a pot, call it what you want.
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So what I'm going to do is put in
some rosemary.
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So what I'm going to do is put in
some rosemary.
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Rosemary and beans are amazing.
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Rosemary and beans are amazing.
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And I've got some garlic.
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And a little bit of olive oil,
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And a little bit of olive oil,
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00:03:00,269 --> 00:03:02,269
and we're going to put that
in the air fryer,
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00:03:02,309 --> 00:03:03,109
and we're going to put that
in the air fryer,
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200 degrees Celsius, five minutes.
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200 degrees Celsius, five minutes.
108
00:03:06,909 --> 00:03:08,909
Real cooking with love
and with care.
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Real cooking with love
and with care.
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00:03:09,829 --> 00:03:11,829
Let's make this fish now taste
absolutely delicious.
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00:03:11,869 --> 00:03:13,589
Let's make this fish now taste
absolutely delicious.
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00:03:13,629 --> 00:03:15,629
I'm kind of going on like
a pesto vibe,
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I'm kind of going on like
a pesto vibe,
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00:03:17,069 --> 00:03:19,069
so I'm going to smash up
some almonds,
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00:03:19,109 --> 00:03:20,309
so I'm going to smash up
some almonds,
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just a small handful like this.
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You can use any nuts you want,
pistachios, hazelnuts.
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You can use any nuts you want,
pistachios, hazelnuts.
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And then we're going to use some
sundried tomatoes.
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And then we're going to use some
sundried tomatoes.
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Let's say three or four sundried
tomatoes go in,
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Let's say three or four sundried
tomatoes go in,
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00:03:31,989 --> 00:03:33,989
and smash it up to a little paste.
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00:03:34,029 --> 00:03:34,509
and smash it up to a little paste.
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00:03:34,549 --> 00:03:36,549
I'll take a little bit
of that oil as well and that,
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00:03:36,589 --> 00:03:38,029
I'll take a little bit
of that oil as well and that,
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with the help of
a little bit of Parmesan,
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00:03:40,109 --> 00:03:40,989
with the help of
a little bit of Parmesan,
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00:03:41,029 --> 00:03:43,029
is going to be so good.
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00:03:43,069 --> 00:03:43,829
is going to be so good.
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00:03:43,869 --> 00:03:45,669
Muddle it up,
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00:03:45,709 --> 00:03:47,709
and that tiny bit of paste
is all you need to radically change
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and that tiny bit of paste
is all you need to radically change
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00:03:49,789 --> 00:03:50,629
and that tiny bit of paste
is all you need to radically change
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00:03:50,669 --> 00:03:52,669
the everyday and the ordinary.
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00:03:52,709 --> 00:03:53,309
the everyday and the ordinary.
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You can get frozen or fresh haddock,
plaice, you name it.
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You can get frozen or fresh haddock,
plaice, you name it.
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You can swap it out for salmon.
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00:03:58,229 --> 00:03:59,989
That goes on like that,
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00:04:00,029 --> 00:04:02,029
then I'm going to take a little
slither of beautiful, cured ham.
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00:04:02,069 --> 00:04:04,069
then I'm going to take a little
slither of beautiful, cured ham.
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00:04:04,109 --> 00:04:04,389
then I'm going to take a little
slither of beautiful, cured ham.
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00:04:04,429 --> 00:04:06,429
This could be prosciutto,
Parma ham.
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00:04:06,469 --> 00:04:07,029
This could be prosciutto,
Parma ham.
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00:04:07,069 --> 00:04:09,069
So all I want to do is use this
just to lay on top like that.
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So all I want to do is use this
just to lay on top like that.
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So all I want to do is use this
just to lay on top like that.
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Look at that, imagine that roasted.
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00:04:14,709 --> 00:04:15,669
Look at that, imagine that roasted.
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It's going to be amazing. Now, look,
that's had five minutes.
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It's going to be amazing. Now, look,
that's had five minutes.
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That rosemary and that garlic is now
lightly golden
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That rosemary and that garlic is now
lightly golden
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and I'm just going to put
these beans in.
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and I'm just going to put
these beans in.
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So we're going to take everyday,
boring old beans,
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So we're going to take everyday,
boring old beans,
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these are butterbeans. You could use
cannellini beans, borlotti beans.
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00:04:29,189 --> 00:04:30,149
these are butterbeans. You could use
cannellini beans, borlotti beans.
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00:04:30,189 --> 00:04:31,829
Use any beans you like.
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00:04:31,869 --> 00:04:33,869
Pinch of pepper, pinch of salt,
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Pinch of pepper, pinch of salt,
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00:04:34,189 --> 00:04:36,189
a little thimble
of red wine vinegar.
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00:04:36,229 --> 00:04:37,549
a little thimble
of red wine vinegar.
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00:04:37,589 --> 00:04:39,589
This goes back in for ten minutes
at 200 degrees Celsius
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00:04:39,629 --> 00:04:41,629
This goes back in for ten minutes
at 200 degrees Celsius
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This goes back in for ten minutes
at 200 degrees Celsius
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00:04:42,629 --> 00:04:44,629
and you'll get the most incredible,
delicious beans.
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00:04:44,669 --> 00:04:45,349
and you'll get the most incredible,
delicious beans.
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00:04:45,389 --> 00:04:47,389
Now, let's finish this fish.
So, I'm going to carry on
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Now, let's finish this fish.
So, I'm going to carry on
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with the story of rosemary.
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with the story of rosemary.
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Tuck it in.
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00:04:53,189 --> 00:04:55,189
I love the idea of taking
the everyday and making it special.
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00:04:55,229 --> 00:04:57,229
I love the idea of taking
the everyday and making it special.
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00:04:57,269 --> 00:04:58,749
I love the idea of taking
the everyday and making it special.
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00:05:00,589 --> 00:05:02,229
We're just going to get down there,
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00:05:02,269 --> 00:05:04,109
steal some of that sundried
tomato oil,
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00:05:04,149 --> 00:05:06,149
and that on the rosemary is going
to cook up so beautiful.
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00:05:06,189 --> 00:05:07,829
and that on the rosemary is going
to cook up so beautiful.
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00:05:07,869 --> 00:05:09,869
Quick, convenient. How good is that?
184
00:05:09,909 --> 00:05:10,829
Quick, convenient. How good is that?
185
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Take this drawer here.
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00:05:12,909 --> 00:05:14,309
Take this drawer here.
187
00:05:14,349 --> 00:05:16,349
We're going to place our beautiful
fish straight in there.
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00:05:16,389 --> 00:05:18,389
We're going to place our beautiful
fish straight in there.
189
00:05:18,429 --> 00:05:18,829
We're going to place our beautiful
fish straight in there.
190
00:05:18,869 --> 00:05:20,869
You can experiment with things like
a little bit of lemon
191
00:05:20,909 --> 00:05:22,189
You can experiment with things like
a little bit of lemon
192
00:05:22,229 --> 00:05:24,229
and just taking a couple
of little slices like that,
193
00:05:24,269 --> 00:05:25,509
and just taking a couple
of little slices like that,
194
00:05:25,549 --> 00:05:27,429
and you're going
to caramelise lemon,
195
00:05:27,469 --> 00:05:29,469
so it'll give this extra flavour
that you would never get
196
00:05:29,509 --> 00:05:30,029
so it'll give this extra flavour
that you would never get
197
00:05:30,069 --> 00:05:31,149
just from squeezing.
198
00:05:31,189 --> 00:05:33,189
So, fish goes in for eight minutes
at 200 degrees Celsius.
199
00:05:33,229 --> 00:05:35,229
So, fish goes in for eight minutes
at 200 degrees Celsius.
200
00:05:35,269 --> 00:05:35,549
So, fish goes in for eight minutes
at 200 degrees Celsius.
201
00:05:35,589 --> 00:05:37,589
I've set it so that they'll both
finish at the same time.
202
00:05:37,629 --> 00:05:39,069
I've set it so that they'll both
finish at the same time.
203
00:05:39,109 --> 00:05:40,509
Can't wait to plate it up.
204
00:05:46,349 --> 00:05:48,349
Come on. Look at that.
205
00:05:48,389 --> 00:05:48,629
Come on. Look at that.
206
00:05:48,669 --> 00:05:50,669
Crispy, crispy topping and
beautiful, beautiful white fish.
207
00:05:50,709 --> 00:05:52,589
Crispy, crispy topping and
beautiful, beautiful white fish.
208
00:05:55,349 --> 00:05:57,349
Now, I've got these
lovely beans here.
209
00:05:57,389 --> 00:05:57,829
Now, I've got these
lovely beans here.
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00:05:57,869 --> 00:05:59,749
Have a little look at this.
211
00:05:59,789 --> 00:06:01,789
You've got this lovely,
creamy beans
212
00:06:01,829 --> 00:06:02,389
You've got this lovely,
creamy beans
213
00:06:02,429 --> 00:06:04,429
and we've turned this drawer
kind of into a little pot.
214
00:06:04,469 --> 00:06:05,829
and we've turned this drawer
kind of into a little pot.
215
00:06:05,869 --> 00:06:07,869
So I'm just going to finish this
with a little bit of Parmesan.
216
00:06:07,909 --> 00:06:09,909
So I'm just going to finish this
with a little bit of Parmesan.
217
00:06:09,949 --> 00:06:10,429
So I'm just going to finish this
with a little bit of Parmesan.
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00:06:10,469 --> 00:06:12,229
It's going to be beautiful.
219
00:06:12,269 --> 00:06:14,269
Can you see how creamy
that sauce has gone?
220
00:06:14,309 --> 00:06:15,309
Can you see how creamy
that sauce has gone?
221
00:06:15,349 --> 00:06:17,349
Oozy. Look at that. So, I love the
way you can use this to bake,
222
00:06:17,389 --> 00:06:19,389
Oozy. Look at that. So, I love the
way you can use this to bake,
223
00:06:19,429 --> 00:06:19,709
Oozy. Look at that. So, I love the
way you can use this to bake,
224
00:06:19,749 --> 00:06:21,749
to roast, but also
to make beautiful sauces.
225
00:06:21,789 --> 00:06:23,789
to roast, but also
to make beautiful sauces.
226
00:06:23,829 --> 00:06:24,029
to roast, but also
to make beautiful sauces.
227
00:06:26,109 --> 00:06:28,109
That is a lovely hunk of fish,
immaculately cooked.
228
00:06:28,149 --> 00:06:29,429
That is a lovely hunk of fish,
immaculately cooked.
229
00:06:31,749 --> 00:06:33,749
They've just taken on
a little bit of colour,
230
00:06:33,789 --> 00:06:34,029
They've just taken on
a little bit of colour,
231
00:06:34,069 --> 00:06:36,069
and by roasting those lemons up,
232
00:06:36,109 --> 00:06:36,629
and by roasting those lemons up,
233
00:06:36,669 --> 00:06:38,669
you get the sour
but you get the caramelised as well.
234
00:06:38,709 --> 00:06:39,069
you get the sour
but you get the caramelised as well.
235
00:06:39,109 --> 00:06:41,109
It's just different. I've got
a brilliant little hack
236
00:06:41,149 --> 00:06:42,029
It's just different. I've got
a brilliant little hack
237
00:06:42,069 --> 00:06:44,069
that I love to do. Take some spinach
from the bags, already prewashed.
238
00:06:44,109 --> 00:06:45,789
that I love to do. Take some spinach
from the bags, already prewashed.
239
00:06:45,829 --> 00:06:47,829
Couple of handfuls in there like
that, and about 40 seconds
240
00:06:47,869 --> 00:06:49,869
Couple of handfuls in there like
that, and about 40 seconds
241
00:06:49,909 --> 00:06:50,189
Couple of handfuls in there like
that, and about 40 seconds
242
00:06:50,229 --> 00:06:52,229
and that will wilt in no time at
all. All cooked in the same thing.
243
00:06:52,269 --> 00:06:54,029
and that will wilt in no time at
all. All cooked in the same thing.
244
00:06:59,869 --> 00:07:01,869
Look, in no time at all, we've got
lovely wilted spinach
245
00:07:01,909 --> 00:07:03,909
Look, in no time at all, we've got
lovely wilted spinach
246
00:07:03,949 --> 00:07:05,389
Look, in no time at all, we've got
lovely wilted spinach
247
00:07:05,429 --> 00:07:07,429
and that's going to be
just gorgeous.
248
00:07:07,469 --> 00:07:08,029
and that's going to be
just gorgeous.
249
00:07:08,069 --> 00:07:10,069
Look at that.
250
00:07:10,109 --> 00:07:10,429
Look at that.
251
00:07:14,309 --> 00:07:16,309
Little bit of olive oil.
252
00:07:16,349 --> 00:07:16,589
Little bit of olive oil.
253
00:07:16,629 --> 00:07:18,629
Just a little balsamic vinegar
is dreamy.
254
00:07:18,669 --> 00:07:20,109
Just a little balsamic vinegar
is dreamy.
255
00:07:21,269 --> 00:07:23,029
So there you go.
256
00:07:25,549 --> 00:07:27,189
Going to take that lovely lemon.
257
00:07:28,869 --> 00:07:30,869
Come on, it's a big mouthful,
but I'm going to do it.
258
00:07:30,909 --> 00:07:31,669
Come on, it's a big mouthful,
but I'm going to do it.
259
00:07:34,189 --> 00:07:35,869
Mm!
260
00:07:35,909 --> 00:07:37,909
That fish is truly
very delicate,
261
00:07:37,949 --> 00:07:38,949
That fish is truly
very delicate,
262
00:07:38,989 --> 00:07:41,029
very flaky.
263
00:07:41,069 --> 00:07:43,069
The crispy prosciutto,
the flaky white fish.
264
00:07:43,109 --> 00:07:43,829
The crispy prosciutto,
the flaky white fish.
265
00:07:43,869 --> 00:07:45,869
That little hit of that sundried
tomato pesto and the creamy beans.
266
00:07:45,909 --> 00:07:47,909
That little hit of that sundried
tomato pesto and the creamy beans.
267
00:07:47,949 --> 00:07:48,149
That little hit of that sundried
tomato pesto and the creamy beans.
268
00:07:49,709 --> 00:07:51,709
Mm. I'm really happy with that.
Happy days.
269
00:07:51,749 --> 00:07:53,749
Mm. I'm really happy with that.
Happy days.
270
00:07:53,789 --> 00:07:53,989
Mm. I'm really happy with that.
Happy days.
271
00:08:01,109 --> 00:08:03,109
So the question is,
can you bake in an air fryer?
272
00:08:03,149 --> 00:08:04,509
So the question is,
can you bake in an air fryer?
273
00:08:04,549 --> 00:08:06,549
Well, I'm going to show you
a beautiful recipe
274
00:08:06,589 --> 00:08:07,109
Well, I'm going to show you
a beautiful recipe
275
00:08:07,149 --> 00:08:09,149
that I think you're going to love.
276
00:08:09,189 --> 00:08:11,189
These brilliant savoury scones made
in the air fryer are a revelation.
277
00:08:11,229 --> 00:08:13,229
These brilliant savoury scones made
in the air fryer are a revelation.
278
00:08:13,269 --> 00:08:13,669
These brilliant savoury scones made
in the air fryer are a revelation.
279
00:08:13,709 --> 00:08:15,709
Served with a crunchy celery,
apple and crumbled walnut salad,
280
00:08:15,749 --> 00:08:17,749
Served with a crunchy celery,
apple and crumbled walnut salad,
281
00:08:17,789 --> 00:08:18,109
Served with a crunchy celery,
apple and crumbled walnut salad,
282
00:08:18,149 --> 00:08:20,149
my cheddar cheese and chive scones
are super simple to make,
283
00:08:20,189 --> 00:08:21,549
my cheddar cheese and chive scones
are super simple to make,
284
00:08:21,589 --> 00:08:23,589
super-fast and utterly moreish.
285
00:08:23,629 --> 00:08:23,909
super-fast and utterly moreish.
286
00:08:23,949 --> 00:08:25,949
These scones are
absolutely delicious.
287
00:08:25,989 --> 00:08:26,709
These scones are
absolutely delicious.
288
00:08:26,749 --> 00:08:28,749
They're crispy, they're golden,
they're fluffy.
289
00:08:28,789 --> 00:08:29,109
They're crispy, they're golden,
they're fluffy.
290
00:08:29,149 --> 00:08:30,749
So, let me show you how to do it.
291
00:08:30,789 --> 00:08:32,789
We've got 200g of
self-raising flour.
292
00:08:32,829 --> 00:08:33,029
We've got 200g of
self-raising flour.
293
00:08:33,829 --> 00:08:35,829
And then 75g of butter.
294
00:08:35,869 --> 00:08:36,949
And then 75g of butter.
295
00:08:36,989 --> 00:08:38,989
I'll just dice that up
into little cubes.
296
00:08:39,029 --> 00:08:40,629
I'll just dice that up
into little cubes.
297
00:08:40,669 --> 00:08:42,669
We're going to go in
with one teaspoon
298
00:08:42,709 --> 00:08:44,309
We're going to go in
with one teaspoon
299
00:08:44,349 --> 00:08:46,349
of reasonably heaped baking powder.
300
00:08:46,389 --> 00:08:48,109
of reasonably heaped baking powder.
301
00:08:48,149 --> 00:08:50,149
A nice little pinch
of cayenne pepper,
302
00:08:50,189 --> 00:08:51,229
A nice little pinch
of cayenne pepper,
303
00:08:51,269 --> 00:08:53,269
just gives it a tiny hidden spice
that's very, very good.
304
00:08:53,309 --> 00:08:54,509
just gives it a tiny hidden spice
that's very, very good.
305
00:08:54,549 --> 00:08:56,549
Another thing that makes
these scones so delicious
306
00:08:56,589 --> 00:08:57,229
Another thing that makes
these scones so delicious
307
00:08:57,269 --> 00:08:59,269
is mustard powder,
English mustard powder.
308
00:08:59,309 --> 00:08:59,589
is mustard powder,
English mustard powder.
309
00:08:59,629 --> 00:09:01,429
A heaped teaspoon.
If you haven't got it,
310
00:09:01,469 --> 00:09:03,109
just use regular English mustard.
311
00:09:03,149 --> 00:09:05,149
Then I'm going to take
a big pinch of sea salt,
312
00:09:05,189 --> 00:09:06,589
Then I'm going to take
a big pinch of sea salt,
313
00:09:06,629 --> 00:09:08,629
then use your clean hands
and just work it together.
314
00:09:08,669 --> 00:09:09,469
then use your clean hands
and just work it together.
315
00:09:09,509 --> 00:09:10,949
So you can do this with the kids,
316
00:09:10,989 --> 00:09:12,789
you can knock this up
really quickly,
317
00:09:12,829 --> 00:09:14,829
and it's soft and it's spongy
and everyone goes crazy for it.
318
00:09:14,869 --> 00:09:15,749
and it's soft and it's spongy
and everyone goes crazy for it.
319
00:09:15,789 --> 00:09:17,789
You can do this in
a food processor, by the way.
320
00:09:17,829 --> 00:09:18,109
You can do this in
a food processor, by the way.
321
00:09:18,149 --> 00:09:20,149
Once you've run your fingers
through it like that,
322
00:09:20,189 --> 00:09:20,509
Once you've run your fingers
through it like that,
323
00:09:20,549 --> 00:09:22,549
get yourself some nice cheddar,
about 120g.
324
00:09:22,589 --> 00:09:23,669
get yourself some nice cheddar,
about 120g.
325
00:09:23,709 --> 00:09:25,709
Of course, you can change up
the cheeses if you want to.
326
00:09:25,749 --> 00:09:26,269
Of course, you can change up
the cheeses if you want to.
327
00:09:32,389 --> 00:09:34,389
We're going to go in with chives.
Now, you could use parsley,
328
00:09:34,429 --> 00:09:36,429
We're going to go in with chives.
Now, you could use parsley,
329
00:09:36,469 --> 00:09:36,749
We're going to go in with chives.
Now, you could use parsley,
330
00:09:36,789 --> 00:09:38,789
you could use any herb you love,
really. Thyme's very nice,
331
00:09:38,829 --> 00:09:40,389
you could use any herb you love,
really. Thyme's very nice,
332
00:09:40,429 --> 00:09:42,429
but chives I think are particularly
good. Just finely slice them.
333
00:09:42,469 --> 00:09:44,349
but chives I think are particularly
good. Just finely slice them.
334
00:09:47,909 --> 00:09:49,589
Get them in there.
335
00:09:49,629 --> 00:09:51,629
Cheese, chives, mustard.
336
00:09:51,669 --> 00:09:52,189
Cheese, chives, mustard.
337
00:09:52,229 --> 00:09:54,069
Crunchy, golden, soft, spongy.
338
00:09:54,109 --> 00:09:55,989
Like, it's going to be amazing.
339
00:09:56,029 --> 00:09:58,029
The last thing to go in
is 75ml of milk.
340
00:09:58,069 --> 00:09:58,949
The last thing to go in
is 75ml of milk.
341
00:09:58,989 --> 00:10:00,989
We'll just bring it together
to be a nice little dough.
342
00:10:01,029 --> 00:10:02,269
We'll just bring it together
to be a nice little dough.
343
00:10:02,309 --> 00:10:03,629
As simple as that.
344
00:10:11,269 --> 00:10:13,269
Put it on your clean surface
like that and pat it out.
345
00:10:13,309 --> 00:10:15,189
Put it on your clean surface
like that and pat it out.
346
00:10:17,669 --> 00:10:19,669
And then I'll just simply
cut it into six.
347
00:10:19,709 --> 00:10:19,909
And then I'll just simply
cut it into six.
348
00:10:21,909 --> 00:10:23,909
And I like that kind of rustic feel.
349
00:10:23,949 --> 00:10:24,189
And I like that kind of rustic feel.
350
00:10:24,229 --> 00:10:26,229
I'm going to use a bit of milk to
give it a nice little glaze.
351
00:10:26,269 --> 00:10:28,269
I'm going to use a bit of milk to
give it a nice little glaze.
352
00:10:28,309 --> 00:10:28,549
I'm going to use a bit of milk to
give it a nice little glaze.
353
00:10:28,589 --> 00:10:30,589
Just brush it on top like that,
354
00:10:30,629 --> 00:10:30,909
Just brush it on top like that,
355
00:10:30,949 --> 00:10:32,949
just to give it a lovely
golden crust.
356
00:10:32,989 --> 00:10:33,349
just to give it a lovely
golden crust.
357
00:10:33,389 --> 00:10:35,389
We're going to get our drawer
out here.
358
00:10:35,429 --> 00:10:35,789
We're going to get our drawer
out here.
359
00:10:35,829 --> 00:10:37,829
Rub the drawer with a bit
of olive oil.
360
00:10:37,869 --> 00:10:38,909
Rub the drawer with a bit
of olive oil.
361
00:10:40,869 --> 00:10:42,869
Place our chunks of scone
in here like that.
362
00:10:42,909 --> 00:10:44,909
Place our chunks of scone
in here like that.
363
00:10:44,949 --> 00:10:45,709
Place our chunks of scone
in here like that.
364
00:10:48,149 --> 00:10:50,149
Just a grating of cheese on top,
365
00:10:50,189 --> 00:10:50,389
Just a grating of cheese on top,
366
00:10:50,429 --> 00:10:52,429
a little pinch of cayenne,
367
00:10:52,469 --> 00:10:52,989
a little pinch of cayenne,
368
00:10:53,029 --> 00:10:55,029
and that, my friends,
is going to be delicious.
369
00:10:55,069 --> 00:10:55,949
and that, my friends,
is going to be delicious.
370
00:10:55,989 --> 00:10:57,989
So, straight in there it goes
371
00:10:58,029 --> 00:10:58,949
So, straight in there it goes
372
00:10:58,989 --> 00:11:00,949
and that's going to cook
373
00:11:00,989 --> 00:11:02,989
for 12 minutes
at 180 degrees Celsius.
374
00:11:03,029 --> 00:11:03,909
for 12 minutes
at 180 degrees Celsius.
375
00:11:03,949 --> 00:11:05,949
It's going to puff up, it's going
to get golden, crisp and delicious.
376
00:11:05,989 --> 00:11:07,989
It's going to puff up, it's going
to get golden, crisp and delicious.
377
00:11:08,029 --> 00:11:08,229
It's going to puff up, it's going
to get golden, crisp and delicious.
378
00:11:10,869 --> 00:11:12,869
As that cooks,
let's bring together a little salad.
379
00:11:12,909 --> 00:11:14,749
As that cooks,
let's bring together a little salad.
380
00:11:14,789 --> 00:11:16,789
Er, we'll start the salad
with a dressing.
381
00:11:16,829 --> 00:11:18,109
Er, we'll start the salad
with a dressing.
382
00:11:18,149 --> 00:11:20,149
I'm going to go in with about three
tablespoons
383
00:11:20,189 --> 00:11:21,349
I'm going to go in with about three
tablespoons
384
00:11:21,389 --> 00:11:23,229
of extra virgin olive oil,
385
00:11:23,269 --> 00:11:25,269
one tablespoon of red wine vinegar.
386
00:11:25,309 --> 00:11:26,389
one tablespoon of red wine vinegar.
387
00:11:26,429 --> 00:11:28,429
Use a bit of wholegrain mustard.
388
00:11:28,469 --> 00:11:29,069
Use a bit of wholegrain mustard.
389
00:11:29,109 --> 00:11:30,669
Nice pinch of salt.
390
00:11:33,429 --> 00:11:35,269
Let's make an interesting salad.
391
00:11:35,309 --> 00:11:37,309
I've got some watercress, but you
could use any nice green leaves.
392
00:11:37,349 --> 00:11:38,749
I've got some watercress, but you
could use any nice green leaves.
393
00:11:38,789 --> 00:11:40,789
I'm going to go for some parsley.
394
00:11:40,829 --> 00:11:41,069
I'm going to go for some parsley.
395
00:11:41,109 --> 00:11:43,109
Then I've got some nice
little endive here.
396
00:11:43,149 --> 00:11:43,429
Then I've got some nice
little endive here.
397
00:11:43,469 --> 00:11:45,469
Anything with a little bit
of colour that you can find.
398
00:11:45,509 --> 00:11:45,909
Anything with a little bit
of colour that you can find.
399
00:11:45,949 --> 00:11:47,949
So I'll simply cut this in half like
that, and this top half,
400
00:11:47,989 --> 00:11:49,989
So I'll simply cut this in half like
that, and this top half,
401
00:11:50,029 --> 00:11:52,029
I'll just click off into these
beautiful little tops,
402
00:11:52,069 --> 00:11:53,429
I'll just click off into these
beautiful little tops,
403
00:11:53,469 --> 00:11:55,469
and the base,
which often people throw away,
404
00:11:55,509 --> 00:11:57,509
and the base,
which often people throw away,
405
00:11:57,549 --> 00:11:57,829
and the base,
which often people throw away,
406
00:11:57,869 --> 00:11:59,869
I'll put on its side like that
and just finely slice
407
00:11:59,909 --> 00:12:00,189
I'll put on its side like that
and just finely slice
408
00:12:00,229 --> 00:12:01,789
and it's very beautiful.
409
00:12:01,829 --> 00:12:03,829
But I think the point of this,
whenever I'm making a salad,
410
00:12:03,869 --> 00:12:04,549
But I think the point of this,
whenever I'm making a salad,
411
00:12:04,589 --> 00:12:05,989
I want it to be interesting,
412
00:12:06,029 --> 00:12:07,949
so different colours,
different textures,
413
00:12:07,989 --> 00:12:09,989
some sweet, some crunchy, some soft,
some peppery.
414
00:12:10,029 --> 00:12:11,229
some sweet, some crunchy, some soft,
some peppery.
415
00:12:11,269 --> 00:12:13,269
And then fruit is a big one for me.
416
00:12:13,309 --> 00:12:13,549
And then fruit is a big one for me.
417
00:12:13,589 --> 00:12:15,589
A beautiful apple, you know, with
the cheesy, mustardy scones.
418
00:12:15,629 --> 00:12:16,629
A beautiful apple, you know, with
the cheesy, mustardy scones.
419
00:12:16,669 --> 00:12:18,109
It's going to be delicious.
420
00:12:18,149 --> 00:12:20,149
And then I'm going to do
little slices like that.
421
00:12:20,189 --> 00:12:22,149
And then I'm going to do
little slices like that.
422
00:12:22,189 --> 00:12:24,189
Put them back together
like a little pack of cards
423
00:12:24,229 --> 00:12:25,149
Put them back together
like a little pack of cards
424
00:12:25,189 --> 00:12:27,189
and I'll cut them into matchsticks.
425
00:12:27,229 --> 00:12:27,789
and I'll cut them into matchsticks.
426
00:12:32,189 --> 00:12:34,189
And then, good old-fashioned celery.
427
00:12:34,229 --> 00:12:35,069
And then, good old-fashioned celery.
428
00:12:35,109 --> 00:12:36,909
What I love about cooking like this
429
00:12:36,949 --> 00:12:38,949
is that circulating air is making
those scones really crispy.
430
00:12:38,989 --> 00:12:40,189
is that circulating air is making
those scones really crispy.
431
00:12:40,229 --> 00:12:42,229
At the same time this room's
starting to smell of like,
432
00:12:42,269 --> 00:12:43,909
At the same time this room's
starting to smell of like,
433
00:12:43,949 --> 00:12:45,949
crispy, mustardy, cheese.
434
00:12:45,989 --> 00:12:46,909
crispy, mustardy, cheese.
435
00:12:46,949 --> 00:12:48,949
It's really delicious.
436
00:12:48,989 --> 00:12:49,549
It's really delicious.
437
00:12:49,589 --> 00:12:51,029
Slice up the celery.
438
00:12:53,309 --> 00:12:54,909
People don't really use the leaves
439
00:12:54,949 --> 00:12:56,949
but these yellow leaves are very,
very delicious.
440
00:12:56,989 --> 00:12:57,389
but these yellow leaves are very,
very delicious.
441
00:12:57,429 --> 00:12:59,429
If they're green and dark,
they're normally bitter,
442
00:12:59,469 --> 00:12:59,989
If they're green and dark,
they're normally bitter,
443
00:13:00,029 --> 00:13:02,029
but the yellow ones
are always a joy.
444
00:13:02,069 --> 00:13:02,949
but the yellow ones
are always a joy.
445
00:13:02,989 --> 00:13:04,989
We have a beautiful salad,
ready and raring to go.
446
00:13:05,029 --> 00:13:05,469
We have a beautiful salad,
ready and raring to go.
447
00:13:05,509 --> 00:13:07,509
I'm not going to dress it until the
last minute so it's really fresh.
448
00:13:07,549 --> 00:13:08,989
I'm not going to dress it until the
last minute so it's really fresh.
449
00:13:09,029 --> 00:13:10,269
To have with the scone,
450
00:13:10,309 --> 00:13:12,309
I'm just going to go
with cream cheese.
451
00:13:12,349 --> 00:13:14,069
I'm just going to go
with cream cheese.
452
00:13:14,109 --> 00:13:16,109
Hit it up with some pepper.
453
00:13:16,149 --> 00:13:16,389
Hit it up with some pepper.
454
00:13:16,429 --> 00:13:18,429
Take some lemon,
grate some of that zest.
455
00:13:18,469 --> 00:13:19,269
Take some lemon,
grate some of that zest.
456
00:13:21,709 --> 00:13:23,709
And then, give it a little drizzle
457
00:13:23,749 --> 00:13:25,749
with some lovely extra virgin
olive oil.
458
00:13:25,789 --> 00:13:26,429
with some lovely extra virgin
olive oil.
459
00:13:26,469 --> 00:13:28,469
Beautiful. Now, last but not least,
I forgot something - walnuts.
460
00:13:28,509 --> 00:13:30,509
Beautiful. Now, last but not least,
I forgot something - walnuts.
461
00:13:30,549 --> 00:13:30,909
Beautiful. Now, last but not least,
I forgot something - walnuts.
462
00:13:30,949 --> 00:13:32,949
Crumble those in your hands.
463
00:13:32,989 --> 00:13:34,709
Big bits, small bits.
464
00:13:34,749 --> 00:13:36,749
That tossed up with that beautiful,
lemony cream cheese
465
00:13:36,789 --> 00:13:38,789
That tossed up with that beautiful,
lemony cream cheese
466
00:13:38,829 --> 00:13:39,389
That tossed up with that beautiful,
lemony cream cheese
467
00:13:39,429 --> 00:13:41,429
and hot crispy, golden scones,
468
00:13:41,469 --> 00:13:41,829
and hot crispy, golden scones,
469
00:13:41,869 --> 00:13:43,869
it's going to be good. Ready now.
470
00:13:43,909 --> 00:13:45,789
it's going to be good. Ready now.
471
00:13:47,309 --> 00:13:49,309
Come on! Just beautiful.
472
00:13:49,349 --> 00:13:50,869
Come on! Just beautiful.
473
00:13:50,909 --> 00:13:52,909
The smells, I'm salivating.
474
00:13:52,949 --> 00:13:53,109
The smells, I'm salivating.
475
00:13:55,069 --> 00:13:57,069
The fact that they're so quickly
cooked means they're going to be
476
00:13:57,109 --> 00:13:58,229
The fact that they're so quickly
cooked means they're going to be
477
00:13:58,269 --> 00:14:00,269
crisp on the outside and hopefully
478
00:14:00,309 --> 00:14:02,309
really soft and spongy
on the inside.
479
00:14:02,349 --> 00:14:02,549
really soft and spongy
on the inside.
480
00:14:03,589 --> 00:14:05,589
All we've got to do now is toss up
this salad,
481
00:14:05,629 --> 00:14:06,349
All we've got to do now is toss up
this salad,
482
00:14:06,389 --> 00:14:08,389
get it in that lovely dressing.
483
00:14:08,429 --> 00:14:09,149
get it in that lovely dressing.
484
00:14:11,509 --> 00:14:13,069
Look at that.
485
00:14:13,109 --> 00:14:15,109
Beautiful home-made scones
in no time at all.
486
00:14:15,149 --> 00:14:15,709
Beautiful home-made scones
in no time at all.
487
00:14:15,749 --> 00:14:17,749
A lovely lunch, a light dinner.
488
00:14:17,789 --> 00:14:17,989
A lovely lunch, a light dinner.
489
00:14:19,429 --> 00:14:20,589
Come on.
490
00:14:20,629 --> 00:14:22,629
So let's have
a little try.
491
00:14:22,669 --> 00:14:24,029
So let's have
a little try.
492
00:14:24,069 --> 00:14:25,989
Oh, my lord.
493
00:14:26,029 --> 00:14:28,029
We'll get some of our little spiked
cream cheese.
494
00:14:28,069 --> 00:14:29,909
We'll get some of our little spiked
cream cheese.
495
00:14:33,589 --> 00:14:35,589
Get that on there like that.
496
00:14:35,629 --> 00:14:37,069
Get that on there like that.
497
00:14:37,109 --> 00:14:39,109
Cheers. Crispy base,
fluffy inside.
498
00:14:39,149 --> 00:14:41,149
Cheers. Crispy base,
fluffy inside.
499
00:14:41,189 --> 00:14:41,629
Cheers. Crispy base,
fluffy inside.
500
00:14:44,989 --> 00:14:46,989
So good. Mm!
501
00:14:47,029 --> 00:14:47,509
So good. Mm!
502
00:14:49,549 --> 00:14:51,549
The cold and the tangy,
with the hot, cheesy, crispy.
503
00:14:51,589 --> 00:14:53,589
The cold and the tangy,
with the hot, cheesy, crispy.
504
00:14:53,629 --> 00:14:54,949
The cold and the tangy,
with the hot, cheesy, crispy.
505
00:14:56,109 --> 00:14:58,109
And having the salad,
it's crunchy, it's fresh.
506
00:14:58,149 --> 00:14:59,789
And having the salad,
it's crunchy, it's fresh.
507
00:14:59,829 --> 00:15:01,829
That is a delicious mouthful.
508
00:15:01,869 --> 00:15:02,789
That is a delicious mouthful.
509
00:15:02,829 --> 00:15:04,829
So come on, guys, what you waiting
for?
510
00:15:04,869 --> 00:15:05,829
So come on, guys, what you waiting
for?
511
00:15:05,869 --> 00:15:07,869
Home-made scones, super quick,
cooked in 12 minutes. Hallelujah.
512
00:15:07,909 --> 00:15:09,909
Home-made scones, super quick,
cooked in 12 minutes. Hallelujah.
513
00:15:09,949 --> 00:15:10,629
Home-made scones, super quick,
cooked in 12 minutes. Hallelujah.
514
00:30:50,779 --> 00:30:52,499
Air fryers are well known
515
00:30:52,539 --> 00:30:54,539
for making very crispy
chicken wings.
516
00:30:54,579 --> 00:30:55,219
for making very crispy
chicken wings.
517
00:30:55,259 --> 00:30:57,019
Come on, look at these.
518
00:30:57,059 --> 00:30:59,059
Beautiful, crispy chicken wings.
519
00:30:59,099 --> 00:30:59,739
Beautiful, crispy chicken wings.
520
00:31:00,979 --> 00:31:02,979
You can cook wings in half
an hour at 200 degrees Celsius.
521
00:31:03,019 --> 00:31:04,059
You can cook wings in half
an hour at 200 degrees Celsius.
522
00:31:04,099 --> 00:31:06,099
So quick and delicious to do,
but the question is,
523
00:31:06,139 --> 00:31:07,259
So quick and delicious to do,
but the question is,
524
00:31:07,299 --> 00:31:09,299
can you do a whole chicken
in the air fryer?
525
00:31:09,339 --> 00:31:09,979
can you do a whole chicken
in the air fryer?
526
00:31:10,019 --> 00:31:12,019
And the answer is, yes.
527
00:31:12,059 --> 00:31:13,099
And the answer is, yes.
528
00:31:13,139 --> 00:31:15,139
I'm taking epic, crispy wings up a
gear and roasting a whole,
529
00:31:15,179 --> 00:31:17,179
I'm taking epic, crispy wings up a
gear and roasting a whole,
530
00:31:17,219 --> 00:31:17,499
I'm taking epic, crispy wings up a
gear and roasting a whole,
531
00:31:17,539 --> 00:31:19,539
beautiful chicken,
flavoured like a fragrant curry.
532
00:31:19,579 --> 00:31:20,859
beautiful chicken,
flavoured like a fragrant curry.
533
00:31:20,899 --> 00:31:22,899
Served with gnarly cauliflower,
a spiced sauce and fluffy rice,
534
00:31:22,939 --> 00:31:24,939
Served with gnarly cauliflower,
a spiced sauce and fluffy rice,
535
00:31:24,979 --> 00:31:25,459
Served with gnarly cauliflower,
a spiced sauce and fluffy rice,
536
00:31:25,499 --> 00:31:27,499
my Kerala style roast chicken is
an absolute feast.
537
00:31:27,539 --> 00:31:29,539
my Kerala style roast chicken is
an absolute feast.
538
00:31:29,579 --> 00:31:30,099
my Kerala style roast chicken is
an absolute feast.
539
00:31:30,139 --> 00:31:32,139
One of my favourite meals ever
is a roast dinner.
540
00:31:32,179 --> 00:31:33,259
One of my favourite meals ever
is a roast dinner.
541
00:31:33,299 --> 00:31:35,299
It's so good at bringing
the whole family together
542
00:31:35,339 --> 00:31:35,939
It's so good at bringing
the whole family together
543
00:31:35,979 --> 00:31:37,979
and I'm going to pair that up
with another love of mine, curry.
544
00:31:38,019 --> 00:31:39,779
and I'm going to pair that up
with another love of mine, curry.
545
00:31:39,819 --> 00:31:41,819
So this is a Keralan-style
curry paste
546
00:31:41,859 --> 00:31:42,179
So this is a Keralan-style
curry paste
547
00:31:42,219 --> 00:31:44,219
and I'm going to put a couple
of tablespoons in like that.
548
00:31:44,259 --> 00:31:45,739
and I'm going to put a couple
of tablespoons in like that.
549
00:31:45,779 --> 00:31:47,779
Give it a little oil
and just a little vinegar
550
00:31:47,819 --> 00:31:49,099
Give it a little oil
and just a little vinegar
551
00:31:49,139 --> 00:31:51,139
to loosen it down a little bit.
552
00:31:51,179 --> 00:31:52,139
to loosen it down a little bit.
553
00:31:52,179 --> 00:31:54,179
Add some salt and some pepper.
554
00:31:54,219 --> 00:31:56,059
Add some salt and some pepper.
555
00:31:56,099 --> 00:31:58,099
Mix that up, and then I'm going to
rub it over
556
00:31:58,139 --> 00:31:58,499
Mix that up, and then I'm going to
rub it over
557
00:31:58,539 --> 00:32:00,539
both the chicken and the
cauliflower.
558
00:32:00,579 --> 00:32:00,819
both the chicken and the
cauliflower.
559
00:32:00,859 --> 00:32:02,219
Now, before we rub it,
560
00:32:02,259 --> 00:32:04,259
what I want to do is prepare it
for cooking.
561
00:32:04,299 --> 00:32:04,579
what I want to do is prepare it
for cooking.
562
00:32:04,619 --> 00:32:06,619
So, what I want to do is take
the knife
563
00:32:06,659 --> 00:32:06,939
So, what I want to do is take
the knife
564
00:32:06,979 --> 00:32:08,979
and I'm going to carefully score
down to the bone on the chicken,
565
00:32:09,019 --> 00:32:09,579
and I'm going to carefully score
down to the bone on the chicken,
566
00:32:09,619 --> 00:32:10,779
like that. Super simple.
567
00:32:10,819 --> 00:32:12,819
Now, if you think about that
circulating hot air,
568
00:32:12,859 --> 00:32:13,259
Now, if you think about that
circulating hot air,
569
00:32:13,299 --> 00:32:15,099
it's going to make it really crispy,
570
00:32:15,139 --> 00:32:17,139
but you want the hot air to get into
the cuts and obviously,
571
00:32:17,179 --> 00:32:17,739
but you want the hot air to get into
the cuts and obviously,
572
00:32:17,779 --> 00:32:19,379
we're going to take this spice mix
573
00:32:19,419 --> 00:32:21,419
and we're going to rub into all
the cracks and crannies.
574
00:32:21,459 --> 00:32:21,939
and we're going to rub into all
the cracks and crannies.
575
00:32:21,979 --> 00:32:23,499
It's going to taste delicious.
576
00:32:23,539 --> 00:32:25,539
Now, as I've tested recipes
in the air fryer,
577
00:32:25,579 --> 00:32:26,419
Now, as I've tested recipes
in the air fryer,
578
00:32:26,459 --> 00:32:28,459
I've noticed that in that little
drawer, the higher things go,
579
00:32:28,499 --> 00:32:29,259
I've noticed that in that little
drawer, the higher things go,
580
00:32:29,299 --> 00:32:31,299
the more chance you have of things
catching and being not so even,
581
00:32:31,339 --> 00:32:32,579
the more chance you have of things
catching and being not so even,
582
00:32:32,619 --> 00:32:34,619
so what I do is put my weight
on the chicken
583
00:32:34,659 --> 00:32:34,939
so what I do is put my weight
on the chicken
584
00:32:34,979 --> 00:32:36,979
and I just press it down
to flatten that chicken down.
585
00:32:37,019 --> 00:32:37,499
and I just press it down
to flatten that chicken down.
586
00:32:37,539 --> 00:32:39,259
Once you've done the chicken,
587
00:32:39,299 --> 00:32:41,299
we'll go in with the cauliflower
and just mix it all around.
588
00:32:41,339 --> 00:32:42,779
we'll go in with the cauliflower
and just mix it all around.
589
00:32:42,819 --> 00:32:44,299
As simple as that.
590
00:32:44,339 --> 00:32:46,339
Let's have a little clean down,
591
00:32:46,379 --> 00:32:46,619
Let's have a little clean down,
592
00:32:46,659 --> 00:32:48,659
wash my hands and then let's
get cooking.
593
00:32:48,699 --> 00:32:49,059
wash my hands and then let's
get cooking.
594
00:32:53,379 --> 00:32:55,379
So let's get our drawers.
595
00:32:55,419 --> 00:32:55,579
So let's get our drawers.
596
00:32:56,899 --> 00:32:58,899
We can go straight in with the
cauliflower in the smaller drawer.
597
00:32:58,939 --> 00:33:00,939
We can go straight in with the
cauliflower in the smaller drawer.
598
00:33:00,979 --> 00:33:01,179
We can go straight in with the
cauliflower in the smaller drawer.
599
00:33:03,499 --> 00:33:05,499
And then with the chicken,
just press it down.
600
00:33:05,539 --> 00:33:06,339
And then with the chicken,
just press it down.
601
00:33:09,899 --> 00:33:11,899
So, the cooking is really simple.
602
00:33:11,939 --> 00:33:12,299
So, the cooking is really simple.
603
00:33:12,339 --> 00:33:14,339
50 minutes at 200 degrees Celsius.
604
00:33:14,379 --> 00:33:14,699
50 minutes at 200 degrees Celsius.
605
00:33:14,739 --> 00:33:16,739
Chicken, breast side down
for the first half.
606
00:33:16,779 --> 00:33:17,779
Chicken, breast side down
for the first half.
607
00:33:17,819 --> 00:33:19,819
At 25 minutes, I'll flip it over,
608
00:33:19,859 --> 00:33:20,099
At 25 minutes, I'll flip it over,
609
00:33:20,139 --> 00:33:21,779
and also with the
beautiful cauliflower,
610
00:33:21,819 --> 00:33:23,299
I'll mix it around at 25 minutes
611
00:33:23,339 --> 00:33:25,339
and then I'm going to add
some lovely chickpeas
612
00:33:25,379 --> 00:33:25,659
and then I'm going to add
some lovely chickpeas
613
00:33:25,699 --> 00:33:27,699
and the smell in this room
is going to get incredible.
614
00:33:27,739 --> 00:33:28,859
and the smell in this room
is going to get incredible.
615
00:33:28,899 --> 00:33:30,899
So, as they roast, let's make the
most delicious sauce.
616
00:33:30,939 --> 00:33:32,939
So, as they roast, let's make the
most delicious sauce.
617
00:33:32,979 --> 00:33:33,219
So, as they roast, let's make the
most delicious sauce.
618
00:33:33,259 --> 00:33:35,139
So, large-ish pan on.
619
00:33:35,179 --> 00:33:37,179
Put it onto a medium high heat.
620
00:33:37,219 --> 00:33:37,979
Put it onto a medium high heat.
621
00:33:38,019 --> 00:33:40,019
Just a little bit of oil,
a couple of tablespoons goes in,
622
00:33:40,059 --> 00:33:42,059
Just a little bit of oil,
a couple of tablespoons goes in,
623
00:33:42,099 --> 00:33:42,339
Just a little bit of oil,
a couple of tablespoons goes in,
624
00:33:42,379 --> 00:33:44,139
and then ginger and garlic.
625
00:33:44,179 --> 00:33:46,179
Just two cloves of garlic, finely
sliced, and then with the ginger,
626
00:33:46,219 --> 00:33:48,139
Just two cloves of garlic, finely
sliced, and then with the ginger,
627
00:33:48,179 --> 00:33:50,179
such a fantastic thing.
628
00:33:50,219 --> 00:33:50,459
such a fantastic thing.
629
00:33:50,499 --> 00:33:52,099
Full of flavour.
630
00:33:52,139 --> 00:33:54,019
Slice it up as well
631
00:33:54,059 --> 00:33:56,059
and I've got a secret ingredient
that I'm really excited
632
00:33:56,099 --> 00:33:57,219
and I've got a secret ingredient
that I'm really excited
633
00:33:57,259 --> 00:33:58,419
to share with you,
634
00:33:58,459 --> 00:34:00,459
which you can get
in some supermarkets,
635
00:34:00,499 --> 00:34:00,779
which you can get
in some supermarkets,
636
00:34:00,819 --> 00:34:02,819
you can get in farmers' markets
and markets,
637
00:34:02,859 --> 00:34:03,779
you can get in farmers' markets
and markets,
638
00:34:03,819 --> 00:34:05,579
and that is curry leaves.
639
00:34:05,619 --> 00:34:07,619
They're going to completely change
your ability to make
640
00:34:07,659 --> 00:34:08,419
They're going to completely change
your ability to make
641
00:34:08,459 --> 00:34:10,019
the most amazing curries.
642
00:34:10,059 --> 00:34:12,059
You can make this sauce without
the curry leaves
643
00:34:12,099 --> 00:34:12,379
You can make this sauce without
the curry leaves
644
00:34:12,419 --> 00:34:14,419
and it's still delicious,
but when you start using this,
645
00:34:14,459 --> 00:34:14,699
and it's still delicious,
but when you start using this,
646
00:34:14,739 --> 00:34:16,299
you will not want to go back.
647
00:34:16,339 --> 00:34:18,339
So, into the oil we're going to go
with like a teaspoon
648
00:34:18,379 --> 00:34:20,379
So, into the oil we're going to go
with like a teaspoon
649
00:34:20,419 --> 00:34:20,699
So, into the oil we're going to go
with like a teaspoon
650
00:34:20,739 --> 00:34:22,739
of mustard seeds and then
our curry leaves,
651
00:34:22,779 --> 00:34:24,259
of mustard seeds and then
our curry leaves,
652
00:34:24,299 --> 00:34:26,299
and they'll start to crackle
and pop.
653
00:34:26,339 --> 00:34:26,979
and they'll start to crackle
and pop.
654
00:34:27,019 --> 00:34:29,019
The smell already is phenomenal.
655
00:34:29,059 --> 00:34:29,539
The smell already is phenomenal.
656
00:34:29,579 --> 00:34:31,579
Get yourself a couple of chillies
and I'll just take,
657
00:34:31,619 --> 00:34:32,859
Get yourself a couple of chillies
and I'll just take,
658
00:34:32,899 --> 00:34:34,899
you know, let's say half of it
and I can add a little bit later,
659
00:34:34,939 --> 00:34:36,779
you know, let's say half of it
and I can add a little bit later,
660
00:34:36,819 --> 00:34:38,819
depending on the heat.
661
00:34:38,859 --> 00:34:39,179
depending on the heat.
662
00:34:39,219 --> 00:34:41,019
Look at the colours.
663
00:34:41,059 --> 00:34:42,739
As that's sizzling,
664
00:34:42,779 --> 00:34:44,779
get yourself an onion.
Finely slice it.
665
00:34:44,819 --> 00:34:45,379
get yourself an onion.
Finely slice it.
666
00:34:49,739 --> 00:34:51,739
So, we'll go in with the onions.
667
00:34:51,779 --> 00:34:52,619
So, we'll go in with the onions.
668
00:34:52,659 --> 00:34:54,659
For me, having some stuff
in the air fryer
669
00:34:54,699 --> 00:34:56,099
For me, having some stuff
in the air fryer
670
00:34:56,139 --> 00:34:57,979
and then cooking some stuff
on the hobs,
671
00:34:58,019 --> 00:35:00,019
this is the most common way
that I'm using it, right?
672
00:35:00,059 --> 00:35:01,019
this is the most common way
that I'm using it, right?
673
00:35:01,059 --> 00:35:03,059
I can do things that
need to be boiled or steamed,
674
00:35:03,099 --> 00:35:03,859
I can do things that
need to be boiled or steamed,
675
00:35:03,899 --> 00:35:05,899
but then we're creating that crispy
chicken and the cauliflower
676
00:35:05,939 --> 00:35:07,179
but then we're creating that crispy
chicken and the cauliflower
677
00:35:07,219 --> 00:35:09,219
in there, so it's a really nice
combination.
678
00:35:09,259 --> 00:35:09,979
in there, so it's a really nice
combination.
679
00:35:10,019 --> 00:35:12,019
So, mix that up and then a little
teaspoon of turmeric.
680
00:35:12,059 --> 00:35:13,379
So, mix that up and then a little
teaspoon of turmeric.
681
00:35:14,819 --> 00:35:16,619
I'm going to take a little bit
of coriander
682
00:35:16,659 --> 00:35:18,659
and I'm going to use the stalks,
right,
683
00:35:18,699 --> 00:35:18,979
and I'm going to use the stalks,
right,
684
00:35:19,019 --> 00:35:21,019
so leaves for finishing,
stalks for cooking.
685
00:35:21,059 --> 00:35:21,259
so leaves for finishing,
stalks for cooking.
686
00:35:26,339 --> 00:35:28,339
And in we go.
687
00:35:28,379 --> 00:35:28,619
And in we go.
688
00:35:28,659 --> 00:35:30,659
And then, little cherry tomatoes.
689
00:35:30,699 --> 00:35:31,899
And then, little cherry tomatoes.
690
00:35:31,939 --> 00:35:33,939
I put half the tomatoes in whole,
for some nice texture,
691
00:35:33,979 --> 00:35:35,419
I put half the tomatoes in whole,
for some nice texture,
692
00:35:35,459 --> 00:35:37,459
and then these ones I'll just halve
693
00:35:37,499 --> 00:35:37,739
and then these ones I'll just halve
694
00:35:37,779 --> 00:35:39,779
and then all the juices
will come out.
695
00:35:39,819 --> 00:35:40,099
and then all the juices
will come out.
696
00:35:40,139 --> 00:35:42,139
And then last but not least, I'm
going to go back
697
00:35:42,179 --> 00:35:42,659
And then last but not least, I'm
going to go back
698
00:35:42,699 --> 00:35:44,699
to that paste again.
Couple of little tablespoons.
699
00:35:44,739 --> 00:35:45,619
to that paste again.
Couple of little tablespoons.
700
00:35:50,739 --> 00:35:52,739
Let this sweat off
for about 15 minutes
701
00:35:52,779 --> 00:35:53,579
Let this sweat off
for about 15 minutes
702
00:35:53,619 --> 00:35:55,619
to really toast up those spices
703
00:35:55,659 --> 00:35:55,899
to really toast up those spices
704
00:35:55,939 --> 00:35:57,939
and sweeten those onions
and tomatoes,
705
00:35:57,979 --> 00:35:58,859
and sweeten those onions
and tomatoes,
706
00:35:58,899 --> 00:36:00,899
and then I'll show you
what to do next.
707
00:36:00,939 --> 00:36:01,179
and then I'll show you
what to do next.
708
00:36:05,699 --> 00:36:07,699
So, we're halfway through.
25 minutes.
709
00:36:07,739 --> 00:36:08,059
So, we're halfway through.
25 minutes.
710
00:36:08,099 --> 00:36:09,819
Have a little look at that.
711
00:36:09,859 --> 00:36:11,619
Let's look at the cauliflower first.
712
00:36:11,659 --> 00:36:13,659
Just beautiful. Now, what I want
to do now is add some chickpeas
713
00:36:13,699 --> 00:36:15,699
Just beautiful. Now, what I want
to do now is add some chickpeas
714
00:36:15,739 --> 00:36:16,619
Just beautiful. Now, what I want
to do now is add some chickpeas
715
00:36:16,659 --> 00:36:18,659
and then I'll sit the cauliflower
back on top,
716
00:36:18,699 --> 00:36:20,699
and then I'll sit the cauliflower
back on top,
717
00:36:20,739 --> 00:36:21,539
and then I'll sit the cauliflower
back on top,
718
00:36:21,579 --> 00:36:23,579
nestle them in.
719
00:36:23,619 --> 00:36:24,099
nestle them in.
720
00:36:24,139 --> 00:36:26,139
I love that. Now, when it comes to
the chicken, let's get in there.
721
00:36:26,179 --> 00:36:28,179
I love that. Now, when it comes to
the chicken, let's get in there.
722
00:36:28,219 --> 00:36:29,859
I love that. Now, when it comes to
the chicken, let's get in there.
723
00:36:29,899 --> 00:36:31,899
You can see it's beautifully golden
on the underside.
724
00:36:31,939 --> 00:36:32,299
You can see it's beautifully golden
on the underside.
725
00:36:32,339 --> 00:36:34,339
And we've got these juices here.
Look at these juices.
726
00:36:34,379 --> 00:36:34,739
And we've got these juices here.
Look at these juices.
727
00:36:34,779 --> 00:36:36,619
Whoa!
728
00:36:36,659 --> 00:36:38,659
Pour those juices onto some
of those cauliflowers.
729
00:36:38,699 --> 00:36:39,139
Pour those juices onto some
of those cauliflowers.
730
00:36:39,179 --> 00:36:41,179
That'll flavour the chickpeas
so don't waste any of that.
731
00:36:41,219 --> 00:36:42,179
That'll flavour the chickpeas
so don't waste any of that.
732
00:36:42,219 --> 00:36:44,219
And then I'll turn
that chicken over.
733
00:36:44,259 --> 00:36:45,179
And then I'll turn
that chicken over.
734
00:36:45,219 --> 00:36:47,219
Now the under skin
and the top can get nice and crispy.
735
00:36:47,259 --> 00:36:48,659
Now the under skin
and the top can get nice and crispy.
736
00:36:48,699 --> 00:36:50,699
Back in there it goes
for 25 more minutes
737
00:36:50,739 --> 00:36:52,739
Back in there it goes
for 25 more minutes
738
00:36:52,779 --> 00:36:53,019
Back in there it goes
for 25 more minutes
739
00:36:53,059 --> 00:36:54,659
and that's going to be beautiful.
740
00:36:54,699 --> 00:36:56,699
So let's do some quick rice.
741
00:36:56,739 --> 00:36:56,979
So let's do some quick rice.
742
00:36:57,019 --> 00:36:59,019
I've got a nice little method
for beautiful, fluffy rice
743
00:36:59,059 --> 00:36:59,699
I've got a nice little method
for beautiful, fluffy rice
744
00:36:59,739 --> 00:37:01,739
every single time.
Take like, a regular large mug.
745
00:37:01,779 --> 00:37:02,739
every single time.
Take like, a regular large mug.
746
00:37:02,779 --> 00:37:04,339
It doesn't matter if yours
747
00:37:04,379 --> 00:37:06,379
is a little bit bigger or smaller
than mine,
748
00:37:06,419 --> 00:37:06,699
is a little bit bigger or smaller
than mine,
749
00:37:06,739 --> 00:37:08,739
but that is your measure.
So, fill that up.
750
00:37:08,779 --> 00:37:09,739
but that is your measure.
So, fill that up.
751
00:37:09,779 --> 00:37:11,779
That goes into a pan
752
00:37:11,819 --> 00:37:12,539
That goes into a pan
753
00:37:12,579 --> 00:37:14,579
and then I'm going to get
some boiling water
754
00:37:14,619 --> 00:37:14,859
and then I'm going to get
some boiling water
755
00:37:14,899 --> 00:37:16,899
and fill this up twice
756
00:37:16,939 --> 00:37:17,179
and fill this up twice
757
00:37:17,219 --> 00:37:19,219
and then we'll boil it
for about 12 to 14 minutes
758
00:37:19,259 --> 00:37:20,139
and then we'll boil it
for about 12 to 14 minutes
759
00:37:20,179 --> 00:37:22,179
and it's pretty much perfect
every time.
760
00:37:22,219 --> 00:37:23,779
and it's pretty much perfect
every time.
761
00:37:23,819 --> 00:37:25,819
A nice little pinch of salt goes in
and if you wish,
762
00:37:25,859 --> 00:37:27,339
A nice little pinch of salt goes in
and if you wish,
763
00:37:27,379 --> 00:37:29,379
you can take a little bit of lemon
764
00:37:29,419 --> 00:37:30,099
you can take a little bit of lemon
765
00:37:30,139 --> 00:37:32,139
and just plop that in the rice
and you'll have beautiful,
766
00:37:32,179 --> 00:37:33,779
and just plop that in the rice
and you'll have beautiful,
767
00:37:33,819 --> 00:37:35,819
fluffy, lemony rice, delicious.
768
00:37:35,859 --> 00:37:36,059
fluffy, lemony rice, delicious.
769
00:37:36,099 --> 00:37:37,179
Now, have a look at this.
770
00:37:37,219 --> 00:37:39,219
The only thing I have to add
to that now is some coconut milk
771
00:37:39,259 --> 00:37:41,259
The only thing I have to add
to that now is some coconut milk
772
00:37:41,299 --> 00:37:41,659
The only thing I have to add
to that now is some coconut milk
773
00:37:41,699 --> 00:37:43,699
and it's really fragrant,
really tropical,
774
00:37:43,739 --> 00:37:45,699
and it's really fragrant,
really tropical,
775
00:37:45,739 --> 00:37:47,739
and it's going to be a joy.
776
00:37:47,779 --> 00:37:48,099
and it's going to be a joy.
777
00:37:50,979 --> 00:37:52,819
Bring this to the boil,
778
00:37:52,859 --> 00:37:54,859
season it to perfection
and turn it off.
779
00:37:54,899 --> 00:37:56,819
season it to perfection
and turn it off.
780
00:37:56,859 --> 00:37:58,739
And now, my quick raita.
781
00:37:58,779 --> 00:38:00,779
It's a cooling cucumber yoghurt
that's just brilliant
782
00:38:00,819 --> 00:38:01,859
It's a cooling cucumber yoghurt
that's just brilliant
783
00:38:01,899 --> 00:38:03,699
with anything curry related.
784
00:38:03,739 --> 00:38:05,739
Chop up a chilli, no seeds, please,
785
00:38:05,779 --> 00:38:06,179
Chop up a chilli, no seeds, please,
786
00:38:06,219 --> 00:38:08,219
and snuggle it inside
a chunk of cucumber.
787
00:38:08,259 --> 00:38:08,539
and snuggle it inside
a chunk of cucumber.
788
00:38:08,579 --> 00:38:10,579
Coarsely grate them,
season with salt
789
00:38:10,619 --> 00:38:11,299
Coarsely grate them,
season with salt
790
00:38:11,339 --> 00:38:13,339
and squeeze out some of the
moisture. Then add yoghurt,
791
00:38:13,379 --> 00:38:14,099
and squeeze out some of the
moisture. Then add yoghurt,
792
00:38:14,139 --> 00:38:16,139
fresh coriander
and a drizzle of olive oil.
793
00:38:16,179 --> 00:38:17,739
fresh coriander
and a drizzle of olive oil.
794
00:38:17,779 --> 00:38:19,779
Another little brilliant hack is get
your trusty favourite mango chutney
795
00:38:19,819 --> 00:38:21,819
Another little brilliant hack is get
your trusty favourite mango chutney
796
00:38:21,859 --> 00:38:22,779
Another little brilliant hack is get
your trusty favourite mango chutney
797
00:38:22,819 --> 00:38:24,819
and then you can take it up
a notch by using pomegranates.
798
00:38:24,859 --> 00:38:26,859
and then you can take it up
a notch by using pomegranates.
799
00:38:26,899 --> 00:38:28,299
and then you can take it up
a notch by using pomegranates.
800
00:38:28,339 --> 00:38:30,339
Grab the pomegranate between your
open fingers like that
801
00:38:30,379 --> 00:38:32,019
Grab the pomegranate between your
open fingers like that
802
00:38:32,059 --> 00:38:34,059
and give it a really good spanking.
803
00:38:34,099 --> 00:38:34,859
and give it a really good spanking.
804
00:38:34,899 --> 00:38:36,899
Any little bits
of white skin that come out,
805
00:38:36,939 --> 00:38:37,579
Any little bits
of white skin that come out,
806
00:38:37,619 --> 00:38:39,619
you can get rid of cos that's
a little bit bitter.
807
00:38:39,659 --> 00:38:40,779
you can get rid of cos that's
a little bit bitter.
808
00:38:40,819 --> 00:38:42,819
Take the pomegranate seeds
and push them into there.
809
00:38:42,859 --> 00:38:44,859
Take the pomegranate seeds
and push them into there.
810
00:38:44,899 --> 00:38:45,779
Take the pomegranate seeds
and push them into there.
811
00:38:45,819 --> 00:38:47,819
I had this in Delhi
and it blew my mind.
812
00:38:47,859 --> 00:38:49,299
I had this in Delhi
and it blew my mind.
813
00:38:52,579 --> 00:38:54,579
Just joyful, look at that.
Look at the colours, guys.
814
00:38:54,619 --> 00:38:56,139
Just joyful, look at that.
Look at the colours, guys.
815
00:38:56,179 --> 00:38:58,179
This is what it's all about.
The joy of cooking.
816
00:38:58,219 --> 00:38:58,419
This is what it's all about.
The joy of cooking.
817
00:39:03,019 --> 00:39:05,019
My sauce,
I'll bring up to temperature now,
818
00:39:05,059 --> 00:39:06,419
My sauce,
I'll bring up to temperature now,
819
00:39:06,459 --> 00:39:08,339
right, just to get it
simmering again.
820
00:39:08,379 --> 00:39:10,379
The rice is done.
821
00:39:10,419 --> 00:39:12,139
Just give it a good old forking
822
00:39:12,179 --> 00:39:14,179
and you'll see it double in size.
823
00:39:14,219 --> 00:39:15,259
and you'll see it double in size.
824
00:39:15,299 --> 00:39:17,299
Seasoned, zesty,
fresh and delicious.
825
00:39:17,339 --> 00:39:19,059
Seasoned, zesty,
fresh and delicious.
826
00:39:19,099 --> 00:39:21,099
Now it's time for the chicken.
Come on.
827
00:39:21,139 --> 00:39:22,419
Now it's time for the chicken.
Come on.
828
00:39:24,099 --> 00:39:26,019
Looking good, right?
829
00:39:28,499 --> 00:39:30,499
Look at that juice.
Crispy all the way around.
830
00:39:30,539 --> 00:39:31,699
Look at that juice.
Crispy all the way around.
831
00:39:31,739 --> 00:39:33,739
All these juices in the bottom,
by the way,
832
00:39:33,779 --> 00:39:34,059
All these juices in the bottom,
by the way,
833
00:39:34,099 --> 00:39:36,099
you can either pour into your sauce
or you can pour it back over
834
00:39:36,139 --> 00:39:37,859
you can either pour into your sauce
or you can pour it back over
835
00:39:37,899 --> 00:39:39,899
the chicken when you start
to cut it up.
836
00:39:39,939 --> 00:39:40,219
the chicken when you start
to cut it up.
837
00:39:40,259 --> 00:39:42,259
I want to, kind of like,
use a big board.
838
00:39:42,299 --> 00:39:44,299
I want to, kind of like,
use a big board.
839
00:39:44,339 --> 00:39:44,899
I want to, kind of like,
use a big board.
840
00:39:44,939 --> 00:39:46,939
Imagine going to a party,
family come round,
841
00:39:46,979 --> 00:39:47,579
Imagine going to a party,
family come round,
842
00:39:47,619 --> 00:39:49,619
a big, hot steaming pile of rice,
843
00:39:49,659 --> 00:39:50,299
a big, hot steaming pile of rice,
844
00:39:50,339 --> 00:39:52,339
a beautiful whole
roast spiced chicken.
845
00:39:52,379 --> 00:39:53,019
a beautiful whole
roast spiced chicken.
846
00:39:56,579 --> 00:39:57,739
That lemon over the top...
847
00:40:00,499 --> 00:40:02,499
We've got our cauliflower here,
848
00:40:02,539 --> 00:40:02,739
We've got our cauliflower here,
849
00:40:02,779 --> 00:40:04,779
and can you see how it's caught?
850
00:40:04,819 --> 00:40:05,299
and can you see how it's caught?
851
00:40:05,339 --> 00:40:07,339
Like, this is a really good thing.
You get incredible flavour.
852
00:40:07,379 --> 00:40:08,179
Like, this is a really good thing.
You get incredible flavour.
853
00:40:09,739 --> 00:40:11,739
And then with the chickpeas,
you've got the juices again.
854
00:40:11,779 --> 00:40:12,539
And then with the chickpeas,
you've got the juices again.
855
00:40:12,579 --> 00:40:14,579
We can pour the chickpeas over
the rice
856
00:40:14,619 --> 00:40:15,059
We can pour the chickpeas over
the rice
857
00:40:15,099 --> 00:40:17,019
and the chicken and the cauliflower,
858
00:40:17,059 --> 00:40:19,059
but also that sauce absolutely
loves chickpeas.
859
00:40:19,099 --> 00:40:20,859
but also that sauce absolutely
loves chickpeas.
860
00:40:20,899 --> 00:40:22,259
Just go all in with it there.
861
00:40:23,339 --> 00:40:25,339
All I would do now is just tear over
some of that leftover coriander.
862
00:40:25,379 --> 00:40:27,379
All I would do now is just tear over
some of that leftover coriander.
863
00:40:27,419 --> 00:40:27,819
All I would do now is just tear over
some of that leftover coriander.
864
00:40:29,259 --> 00:40:31,259
The sauce - just spoon that
into a lovely bowl.
865
00:40:31,299 --> 00:40:32,099
The sauce - just spoon that
into a lovely bowl.
866
00:40:34,699 --> 00:40:36,699
So there you go,
ladies and gentlemen.
867
00:40:36,739 --> 00:40:37,219
So there you go,
ladies and gentlemen.
868
00:40:37,259 --> 00:40:39,259
That is your sauce,
your rice, your chicken.
869
00:40:39,299 --> 00:40:41,179
That is your sauce,
your rice, your chicken.
870
00:40:42,259 --> 00:40:44,259
Your poppadums. Texture.
871
00:40:44,299 --> 00:40:44,659
Your poppadums. Texture.
872
00:40:46,259 --> 00:40:48,259
Where to start with this feast?
Come on! OK.
873
00:40:48,299 --> 00:40:50,299
Where to start with this feast?
Come on! OK.
874
00:40:50,339 --> 00:40:50,939
Where to start with this feast?
Come on! OK.
875
00:40:50,979 --> 00:40:52,979
So, beautiful, fluffy rice.
876
00:40:53,019 --> 00:40:53,299
So, beautiful, fluffy rice.
877
00:40:53,339 --> 00:40:54,499
The chickpeas...
878
00:40:57,299 --> 00:40:59,059
The gorgeous roasted cauliflower.
879
00:41:00,779 --> 00:41:02,219
Give it some of that beautiful
sauce.
880
00:41:03,779 --> 00:41:05,459
And then I'm gonna go for
881
00:41:05,499 --> 00:41:07,499
a lovely chicken drumstick there,
882
00:41:07,539 --> 00:41:08,579
a lovely chicken drumstick there,
883
00:41:08,619 --> 00:41:10,339
but then we have the breast meat
here
884
00:41:10,379 --> 00:41:12,139
and we're gonna get that
pearly-white meat.
885
00:41:13,499 --> 00:41:14,459
Look at that.
886
00:41:16,539 --> 00:41:18,539
Just juicy, juicy, juicy. So good.
887
00:41:18,579 --> 00:41:19,699
Just juicy, juicy, juicy. So good.
888
00:41:21,619 --> 00:41:23,619
We take a little raita on the side.
889
00:41:23,659 --> 00:41:24,859
We take a little raita on the side.
890
00:41:24,899 --> 00:41:26,899
That mango chutney with
the pomegranates.
891
00:41:26,939 --> 00:41:28,219
That mango chutney with
the pomegranates.
892
00:41:28,259 --> 00:41:29,219
Come on!
893
00:41:30,579 --> 00:41:31,819
Get yourself a little poppadum.
894
00:41:33,059 --> 00:41:34,179
Just beautiful.
895
00:41:35,779 --> 00:41:37,779
Let's try the breast meat first.
896
00:41:37,819 --> 00:41:38,019
Let's try the breast meat first.
897
00:41:40,299 --> 00:41:42,299
This is food that makes me so happy.
898
00:41:42,339 --> 00:41:43,059
This is food that makes me so happy.
899
00:41:44,179 --> 00:41:46,179
Let's go for a little bit
of cauliflower.
900
00:41:46,219 --> 00:41:46,859
Let's go for a little bit
of cauliflower.
901
00:41:46,899 --> 00:41:48,899
Mm! What you'll notice on this side,
it's really soft.
902
00:41:48,939 --> 00:41:49,779
Mm! What you'll notice on this side,
it's really soft.
903
00:41:49,819 --> 00:41:51,819
That side, it's kind of caught, and
crunchy, and that's mega flavour.
904
00:41:51,859 --> 00:41:53,299
That side, it's kind of caught, and
crunchy, and that's mega flavour.
905
00:41:53,339 --> 00:41:54,699
With the sauce...
906
00:41:56,739 --> 00:41:57,739
..it's a thing of joy.
907
00:41:59,859 --> 00:42:01,859
Come on! The perfect mouthful.
908
00:42:01,899 --> 00:42:02,339
Come on! The perfect mouthful.
909
00:42:04,259 --> 00:42:06,259
Mm! In one hour, this all came
together in the most beautiful way.
910
00:42:06,299 --> 00:42:08,299
Mm! In one hour, this all came
together in the most beautiful way.
911
00:42:08,339 --> 00:42:09,379
Mm! In one hour, this all came
together in the most beautiful way.
912
00:42:09,419 --> 00:42:11,419
Big flavours, but real simplicity
at the heart.
913
00:42:11,459 --> 00:42:13,059
Big flavours, but real simplicity
at the heart.
914
00:42:13,099 --> 00:42:14,099
Cooked to perfection.
915
00:42:14,139 --> 00:42:15,419
I'm well chuffed.
916
00:42:33,229 --> 00:42:34,909
{\an8}Look at that!
917
00:42:34,949 --> 00:42:36,949
{\an8}A beautiful hunk of pork belly
and some ribs.
918
00:42:36,989 --> 00:42:38,989
{\an8}A beautiful hunk of pork belly
and some ribs.
919
00:42:39,029 --> 00:42:39,309
{\an8}A beautiful hunk of pork belly
and some ribs.
920
00:42:39,349 --> 00:42:41,349
Now, I've been experimenting on
cooking gorgeous pork belly
921
00:42:41,389 --> 00:42:42,829
Now, I've been experimenting on
cooking gorgeous pork belly
922
00:42:42,869 --> 00:42:44,069
in the air fryer.
923
00:42:44,109 --> 00:42:46,109
I start at 130 degrees Celsius
for an hour and a half,
924
00:42:46,149 --> 00:42:47,029
I start at 130 degrees Celsius
for an hour and a half,
925
00:42:47,069 --> 00:42:49,069
then I ramp it up to 200 for half
an hour
926
00:42:49,109 --> 00:42:49,469
then I ramp it up to 200 for half
an hour
927
00:42:49,509 --> 00:42:51,509
until you get that lovely,
crunchy top,
928
00:42:51,549 --> 00:42:51,989
until you get that lovely,
crunchy top,
929
00:42:52,029 --> 00:42:53,349
which is beautiful.
930
00:42:53,389 --> 00:42:54,829
And if you get inside there...
931
00:42:57,189 --> 00:42:59,189
..juicy and delicious.
932
00:42:59,229 --> 00:42:59,749
..juicy and delicious.
933
00:42:59,789 --> 00:43:01,789
So, it definitely works.
But it's more of a like,
934
00:43:01,829 --> 00:43:03,829
So, it definitely works.
But it's more of a like,
935
00:43:03,869 --> 00:43:05,029
So, it definitely works.
But it's more of a like,
936
00:43:05,069 --> 00:43:06,949
weekend meal for me, two hours.
937
00:43:06,989 --> 00:43:08,989
So I wanna give you
a much quicker meal
938
00:43:09,029 --> 00:43:09,309
So I wanna give you
a much quicker meal
939
00:43:09,349 --> 00:43:11,349
that you can do midweek, that really
does big up pork belly
940
00:43:11,389 --> 00:43:12,789
that you can do midweek, that really
does big up pork belly
941
00:43:12,829 --> 00:43:14,829
but cooks it in -
wait for it - half an hour.
942
00:43:14,869 --> 00:43:15,189
but cooks it in -
wait for it - half an hour.
943
00:43:16,869 --> 00:43:18,869
By inviting supermarket slices
of pork belly
944
00:43:18,909 --> 00:43:19,349
By inviting supermarket slices
of pork belly
945
00:43:19,389 --> 00:43:20,429
to the party,
946
00:43:20,469 --> 00:43:22,469
I've got a super-quick midweek meal
you're gonna love...
947
00:43:22,509 --> 00:43:23,389
I've got a super-quick midweek meal
you're gonna love...
948
00:43:24,749 --> 00:43:26,749
..combining beautifully spiced pork
with caramelised pineapple,
949
00:43:26,789 --> 00:43:28,429
..combining beautifully spiced pork
with caramelised pineapple,
950
00:43:28,469 --> 00:43:30,469
a crisp, crunchy salad and
epic, punchy dressing,
951
00:43:30,509 --> 00:43:32,509
a crisp, crunchy salad and
epic, punchy dressing,
952
00:43:32,549 --> 00:43:32,829
a crisp, crunchy salad and
epic, punchy dressing,
953
00:43:32,869 --> 00:43:34,869
my gnarly pork and pineapple
noodles is next-level delicious.
954
00:43:34,909 --> 00:43:36,909
my gnarly pork and pineapple
noodles is next-level delicious.
955
00:43:36,949 --> 00:43:37,309
my gnarly pork and pineapple
noodles is next-level delicious.
956
00:43:37,349 --> 00:43:39,349
I mean, pork belly has traditionally
been always
957
00:43:39,389 --> 00:43:39,949
I mean, pork belly has traditionally
been always
958
00:43:39,989 --> 00:43:41,989
the more affordable cut,
and if you cook it right,
959
00:43:42,029 --> 00:43:42,269
the more affordable cut,
and if you cook it right,
960
00:43:42,309 --> 00:43:44,309
it's tender and delicious.
961
00:43:44,349 --> 00:43:44,589
it's tender and delicious.
962
00:43:44,629 --> 00:43:46,629
First up, give it a little drizzle
with some oil.
963
00:43:46,669 --> 00:43:47,989
First up, give it a little drizzle
with some oil.
964
00:43:48,029 --> 00:43:50,029
A nice seasoning of sea salt
and black pepper,
965
00:43:50,069 --> 00:43:52,069
A nice seasoning of sea salt
and black pepper,
966
00:43:52,109 --> 00:43:52,389
A nice seasoning of sea salt
and black pepper,
967
00:43:52,429 --> 00:43:54,429
and I'm gonna use some lovely
Chinese five spice -
968
00:43:54,469 --> 00:43:55,789
and I'm gonna use some lovely
Chinese five spice -
969
00:43:55,829 --> 00:43:57,829
that blend of cloves, star anise,
970
00:43:57,869 --> 00:43:59,189
that blend of cloves, star anise,
971
00:43:59,229 --> 00:44:01,229
cinnamon, amongst other spices.
972
00:44:01,269 --> 00:44:01,869
cinnamon, amongst other spices.
973
00:44:01,909 --> 00:44:03,589
Use your hands, clean hands,
974
00:44:03,629 --> 00:44:05,629
and give it a nice
little massage up.
975
00:44:05,669 --> 00:44:06,229
and give it a nice
little massage up.
976
00:44:06,269 --> 00:44:08,269
So let me just wash my hands.
977
00:44:08,309 --> 00:44:08,549
So let me just wash my hands.
978
00:44:08,589 --> 00:44:10,589
In the air fryer now,
I put it on the grill setting.
979
00:44:10,629 --> 00:44:11,789
In the air fryer now,
I put it on the grill setting.
980
00:44:11,829 --> 00:44:13,189
This has been preheating,
981
00:44:13,229 --> 00:44:15,229
so I'm gonna take this out
982
00:44:15,269 --> 00:44:15,509
so I'm gonna take this out
983
00:44:15,549 --> 00:44:17,549
and I'm gonna put these beautiful
chunks of pork belly
984
00:44:17,589 --> 00:44:18,349
and I'm gonna put these beautiful
chunks of pork belly
985
00:44:18,389 --> 00:44:19,389
into the bowl.
986
00:44:19,429 --> 00:44:20,389
Can you hear it sizzle?
987
00:44:22,149 --> 00:44:23,549
I'm gonna take a pepper,
988
00:44:23,589 --> 00:44:25,589
and I'm simply just gonna tear it
apart into some chunks like that.
989
00:44:25,629 --> 00:44:27,629
and I'm simply just gonna tear it
apart into some chunks like that.
990
00:44:27,669 --> 00:44:28,069
and I'm simply just gonna tear it
apart into some chunks like that.
991
00:44:28,109 --> 00:44:29,669
Really rustic.
992
00:44:29,709 --> 00:44:31,669
And that now goes in to cook
993
00:44:31,709 --> 00:44:33,709
for half an hour at 200 degrees
Celsius.
994
00:44:33,749 --> 00:44:34,469
for half an hour at 200 degrees
Celsius.
995
00:44:34,509 --> 00:44:36,509
So, next I want to do
a really beautiful sort of crunchy,
996
00:44:36,549 --> 00:44:38,469
So, next I want to do
a really beautiful sort of crunchy,
997
00:44:38,509 --> 00:44:40,309
cold, tangy salad.
998
00:44:40,349 --> 00:44:42,349
First job, boil a kettle of water.
999
00:44:42,389 --> 00:44:43,829
First job, boil a kettle of water.
1000
00:44:43,869 --> 00:44:45,869
I've got some noodles.
Now, these are rice noodles.
1001
00:44:45,909 --> 00:44:46,469
I've got some noodles.
Now, these are rice noodles.
1002
00:44:46,509 --> 00:44:48,109
You can get 'em in the supermarkets.
1003
00:44:48,149 --> 00:44:50,149
You just pour the water on top,
1004
00:44:50,189 --> 00:44:52,189
and after about 10, 15 minutes,
1005
00:44:52,229 --> 00:44:52,429
and after about 10, 15 minutes,
1006
00:44:52,469 --> 00:44:53,589
I can drain those
1007
00:44:53,629 --> 00:44:55,309
and they'll be beautiful
in this salad.
1008
00:44:57,149 --> 00:44:59,149
I'm gonna do the dressing in
a nice big bowl.
1009
00:44:59,189 --> 00:44:59,429
I'm gonna do the dressing in
a nice big bowl.
1010
00:44:59,469 --> 00:45:01,469
I'll put it at a slight angle here.
1011
00:45:01,509 --> 00:45:01,709
I'll put it at a slight angle here.
1012
00:45:01,749 --> 00:45:03,749
I'm gonna start with some olive oil.
1013
00:45:03,789 --> 00:45:04,029
I'm gonna start with some olive oil.
1014
00:45:04,069 --> 00:45:06,069
About three tablespoons goes in
like that,
1015
00:45:06,109 --> 00:45:06,629
About three tablespoons goes in
like that,
1016
00:45:06,669 --> 00:45:08,669
and then I'm gonna use lime.
1017
00:45:08,709 --> 00:45:09,549
and then I'm gonna use lime.
1018
00:45:09,589 --> 00:45:11,589
Take that lovely green zest off,
not the white part -
1019
00:45:11,629 --> 00:45:12,429
Take that lovely green zest off,
not the white part -
1020
00:45:12,469 --> 00:45:14,469
{\an8}that's bitter -
but this green part is so fragrant,
1021
00:45:14,509 --> 00:45:15,669
{\an8}that's bitter -
but this green part is so fragrant,
1022
00:45:15,709 --> 00:45:17,709
and you just squeeze it.
1023
00:45:17,749 --> 00:45:18,109
and you just squeeze it.
1024
00:45:20,909 --> 00:45:21,869
Really, really good.
1025
00:45:23,149 --> 00:45:25,149
Soy sauce. Tablespoon or two.
1026
00:45:25,189 --> 00:45:26,309
Soy sauce. Tablespoon or two.
1027
00:45:28,309 --> 00:45:30,309
Sesame oil, just a little teaspoon,
1028
00:45:30,349 --> 00:45:30,789
Sesame oil, just a little teaspoon,
1029
00:45:30,829 --> 00:45:32,429
and that's all you need.
1030
00:45:32,469 --> 00:45:34,469
Then, just take
a thumb-size piece of ginger
1031
00:45:34,509 --> 00:45:35,029
Then, just take
a thumb-size piece of ginger
1032
00:45:35,069 --> 00:45:37,069
and that will give you a juiciness,
1033
00:45:37,109 --> 00:45:38,309
and that will give you a juiciness,
1034
00:45:38,349 --> 00:45:40,349
a freshness and a heat.
1035
00:45:40,389 --> 00:45:40,669
a freshness and a heat.
1036
00:45:40,709 --> 00:45:42,709
Next up, some garlic.
1037
00:45:42,749 --> 00:45:42,989
Next up, some garlic.
1038
00:45:43,029 --> 00:45:45,029
So, one clove of garlic is probably
more than enough.
1039
00:45:45,069 --> 00:45:45,789
So, one clove of garlic is probably
more than enough.
1040
00:45:48,109 --> 00:45:50,109
And then I'm gonna go like,
half a chilli in there.
1041
00:45:50,149 --> 00:45:50,909
And then I'm gonna go like,
half a chilli in there.
1042
00:45:52,469 --> 00:45:54,309
Now let's think herbs.
1043
00:45:54,349 --> 00:45:56,349
Just one little sprig of mint
and some coriander.
1044
00:45:56,389 --> 00:45:57,949
Just one little sprig of mint
and some coriander.
1045
00:45:57,989 --> 00:45:59,989
Just kind of roll
the herbs up like that
1046
00:46:00,029 --> 00:46:00,509
Just kind of roll
the herbs up like that
1047
00:46:00,549 --> 00:46:02,069
and then just run your knife
through it.
1048
00:46:05,149 --> 00:46:06,429
I'll give it a little honey.
1049
00:46:09,589 --> 00:46:10,709
Have a little taste...
1050
00:46:11,869 --> 00:46:12,829
Mm!
1051
00:46:13,909 --> 00:46:15,909
Oh! So your job as cook is
to balance that tang of the lime
1052
00:46:15,949 --> 00:46:17,949
Oh! So your job as cook is
to balance that tang of the lime
1053
00:46:17,989 --> 00:46:18,869
Oh! So your job as cook is
to balance that tang of the lime
1054
00:46:18,909 --> 00:46:20,909
with the sweetness of the honey,
the heat of the chilli,
1055
00:46:20,949 --> 00:46:21,469
with the sweetness of the honey,
the heat of the chilli,
1056
00:46:21,509 --> 00:46:23,109
the fragrance of the herbs.
1057
00:46:23,149 --> 00:46:25,149
The one thing I'm gonna add is
fish sauce
1058
00:46:25,189 --> 00:46:26,069
The one thing I'm gonna add is
fish sauce
1059
00:46:26,109 --> 00:46:27,989
for that nice kind of fish funk.
1060
00:46:28,029 --> 00:46:30,029
Just a little teaspoon goes in
and that will make fish,
1061
00:46:30,069 --> 00:46:31,589
Just a little teaspoon goes in
and that will make fish,
1062
00:46:31,629 --> 00:46:33,629
veggies, rice, meat
taste delicious.
1063
00:46:33,669 --> 00:46:35,469
veggies, rice, meat
taste delicious.
1064
00:46:35,509 --> 00:46:37,509
That's your dressing done.
1065
00:46:37,549 --> 00:46:37,749
That's your dressing done.
1066
00:46:37,789 --> 00:46:39,109
Now, next job,
1067
00:46:39,149 --> 00:46:41,149
we're actually gonna prep
some pineapple.
1068
00:46:41,189 --> 00:46:42,149
we're actually gonna prep
some pineapple.
1069
00:46:42,189 --> 00:46:44,189
Take the top off,
take the bottom off.
1070
00:46:44,229 --> 00:46:45,229
Take the top off,
take the bottom off.
1071
00:46:45,269 --> 00:46:47,269
Slice off the little side parts.
1072
00:46:47,309 --> 00:46:48,229
Slice off the little side parts.
1073
00:46:48,269 --> 00:46:50,029
You can use tinned pineapple if
you wish.
1074
00:46:51,589 --> 00:46:52,549
Cut it into quarters.
1075
00:46:57,869 --> 00:46:58,829
Cut these in half again
1076
00:47:00,589 --> 00:47:02,589
And then what I'm gonna do is take
the second drawer...
1077
00:47:02,629 --> 00:47:02,829
And then what I'm gonna do is take
the second drawer...
1078
00:47:06,189 --> 00:47:08,189
..and you can hear that sizzling
as well. That was preheated.
1079
00:47:08,229 --> 00:47:08,949
..and you can hear that sizzling
as well. That was preheated.
1080
00:47:08,989 --> 00:47:10,989
Give that a little pinch
of five spice
1081
00:47:11,029 --> 00:47:11,269
Give that a little pinch
of five spice
1082
00:47:11,309 --> 00:47:13,309
and even a little oil.
1083
00:47:13,349 --> 00:47:15,349
Give it a little shake
and that's gonna be beautiful.
1084
00:47:15,389 --> 00:47:17,389
Give it a little shake
and that's gonna be beautiful.
1085
00:47:17,429 --> 00:47:17,709
Give it a little shake
and that's gonna be beautiful.
1086
00:47:17,749 --> 00:47:19,709
That'll also cook at 200
degrees Celsius
1087
00:47:19,749 --> 00:47:21,189
and something magical happens
1088
00:47:21,229 --> 00:47:23,229
to pineapple when it roasts in
the air fryer.
1089
00:47:23,269 --> 00:47:23,869
to pineapple when it roasts in
the air fryer.
1090
00:47:23,909 --> 00:47:25,909
It caramelises, it changes flavour,
and that, with the pork
1091
00:47:25,949 --> 00:47:27,349
It caramelises, it changes flavour,
and that, with the pork
1092
00:47:27,389 --> 00:47:29,389
and the peppers,
is gonna be gorgeous.
1093
00:47:29,429 --> 00:47:29,749
and the peppers,
is gonna be gorgeous.
1094
00:47:30,789 --> 00:47:32,789
The noodles are rehydrated.
1095
00:47:32,829 --> 00:47:32,989
The noodles are rehydrated.
1096
00:47:34,949 --> 00:47:36,949
Chill that down with some cold
water,
1097
00:47:36,989 --> 00:47:37,309
Chill that down with some cold
water,
1098
00:47:37,349 --> 00:47:39,349
let it drain, and I'm gonna prep
some veggies.
1099
00:47:39,389 --> 00:47:41,189
let it drain, and I'm gonna prep
some veggies.
1100
00:47:41,229 --> 00:47:43,229
I'm gonna take an everyday cucumber
and I'm gonna try
1101
00:47:43,269 --> 00:47:43,789
I'm gonna take an everyday cucumber
and I'm gonna try
1102
00:47:43,829 --> 00:47:45,469
and make it a little bit different.
1103
00:47:45,509 --> 00:47:47,509
Take a fork, give it a good old
scratch.
1104
00:47:47,549 --> 00:47:47,749
Take a fork, give it a good old
scratch.
1105
00:47:50,829 --> 00:47:52,829
Chop it badly. Do it wonky.
1106
00:47:52,869 --> 00:47:53,029
Chop it badly. Do it wonky.
1107
00:47:54,549 --> 00:47:56,069
Beautiful.
1108
00:47:56,109 --> 00:47:58,069
Then, carrot.
1109
00:47:58,109 --> 00:48:00,109
Peel it first with a speed peeler.
1110
00:48:00,149 --> 00:48:00,749
Peel it first with a speed peeler.
1111
00:48:00,789 --> 00:48:02,789
{\an8}It can also help you cut like this,
and it's so delicate.
1112
00:48:02,829 --> 00:48:04,709
{\an8}It can also help you cut like this,
and it's so delicate.
1113
00:48:05,829 --> 00:48:07,269
Beautiful radishes.
1114
00:48:07,309 --> 00:48:09,189
You can halve them or you can
quarter them.
1115
00:48:10,989 --> 00:48:12,669
Spring onions, really nice.
1116
00:48:12,709 --> 00:48:14,709
I finely slice the green part cos
that's normally
1117
00:48:14,749 --> 00:48:15,229
I finely slice the green part cos
that's normally
1118
00:48:15,269 --> 00:48:16,509
a little bit stronger.
1119
00:48:16,549 --> 00:48:18,549
Then we're on to sort of
the whiter part
1120
00:48:18,589 --> 00:48:18,869
Then we're on to sort of
the whiter part
1121
00:48:18,909 --> 00:48:20,909
and the almost bigger, angled
chunks.
1122
00:48:20,949 --> 00:48:21,709
and the almost bigger, angled
chunks.
1123
00:48:22,749 --> 00:48:24,709
BEEPING
1124
00:48:25,749 --> 00:48:27,749
OK, let's have a little check here.
1125
00:48:27,789 --> 00:48:28,429
OK, let's have a little check here.
1126
00:48:29,509 --> 00:48:31,509
Pineapple getting nice.
Can you see the pork sizzling away?
1127
00:48:31,549 --> 00:48:32,469
Pineapple getting nice.
Can you see the pork sizzling away?
1128
00:48:32,509 --> 00:48:34,509
And the peppers are getting very
good, too.
1129
00:48:34,549 --> 00:48:34,789
And the peppers are getting very
good, too.
1130
00:48:34,829 --> 00:48:36,829
I'm gonna take the peppers out.
1131
00:48:36,869 --> 00:48:37,429
I'm gonna take the peppers out.
1132
00:48:37,469 --> 00:48:39,469
They've caught a bit
of colour, which I love.
1133
00:48:39,509 --> 00:48:40,109
They've caught a bit
of colour, which I love.
1134
00:48:40,149 --> 00:48:42,149
Then I'm gonna drizzle this pork
with some honey.
1135
00:48:42,189 --> 00:48:43,269
Then I'm gonna drizzle this pork
with some honey.
1136
00:48:45,589 --> 00:48:47,589
And just shake it around
so it's coated and shiny.
1137
00:48:47,629 --> 00:48:49,509
And just shake it around
so it's coated and shiny.
1138
00:48:50,789 --> 00:48:52,069
And then I'm gonna sprinkle it
1139
00:48:52,109 --> 00:48:54,109
with some sesame seeds. Look at
that.
1140
00:48:54,149 --> 00:48:54,549
with some sesame seeds. Look at
that.
1141
00:48:54,589 --> 00:48:56,589
So that goes back in for
the last four or five minutes.
1142
00:48:56,629 --> 00:48:58,629
So that goes back in for
the last four or five minutes.
1143
00:48:58,669 --> 00:48:58,949
So that goes back in for
the last four or five minutes.
1144
00:48:58,989 --> 00:49:00,989
See what else we've got.
Sugar snap peas are good.
1145
00:49:01,029 --> 00:49:01,829
See what else we've got.
Sugar snap peas are good.
1146
00:49:01,869 --> 00:49:03,309
Asparagus.
1147
00:49:03,349 --> 00:49:05,349
What I'm trying to achieve is
contrast - visually, texturally.
1148
00:49:05,389 --> 00:49:06,389
What I'm trying to achieve is
contrast - visually, texturally.
1149
00:49:11,589 --> 00:49:13,589
Beautiful. Let's take the asparagus.
1150
00:49:13,629 --> 00:49:13,789
Beautiful. Let's take the asparagus.
1151
00:49:16,429 --> 00:49:17,669
Look at that.
1152
00:49:17,709 --> 00:49:19,709
And we've got these cold noodles
here. Get it all mixed up.
1153
00:49:19,749 --> 00:49:21,749
And we've got these cold noodles
here. Get it all mixed up.
1154
00:49:21,789 --> 00:49:22,269
And we've got these cold noodles
here. Get it all mixed up.
1155
00:49:26,629 --> 00:49:28,629
Let's go big on herbs.
This is a salad with attitude.
1156
00:49:28,669 --> 00:49:30,429
Let's go big on herbs.
This is a salad with attitude.
1157
00:49:32,709 --> 00:49:34,549
Just tear it in.
1158
00:49:34,589 --> 00:49:36,589
And then, we've got the pork.
1159
00:49:36,629 --> 00:49:38,149
And then, we've got the pork.
1160
00:49:38,189 --> 00:49:40,189
It's tender
and it's sizzling like a good 'un.
1161
00:49:40,229 --> 00:49:42,229
It's tender
and it's sizzling like a good 'un.
1162
00:49:42,269 --> 00:49:42,749
It's tender
and it's sizzling like a good 'un.
1163
00:49:42,789 --> 00:49:44,789
Let's get the gorgeous pineapple
on there as well.
1164
00:49:44,829 --> 00:49:45,869
Let's get the gorgeous pineapple
on there as well.
1165
00:49:45,909 --> 00:49:47,909
You can see how it's caramelised
and caught.
1166
00:49:47,949 --> 00:49:48,749
You can see how it's caramelised
and caught.
1167
00:49:48,789 --> 00:49:50,389
And now's the fun bit.
1168
00:49:50,429 --> 00:49:52,389
We're gonna get our knife,
1169
00:49:52,429 --> 00:49:54,429
chunk up the pork
and just throw it on.
1170
00:49:54,469 --> 00:49:55,029
chunk up the pork
and just throw it on.
1171
00:49:56,189 --> 00:49:58,189
Chunk it up, throw it on.
1172
00:49:58,229 --> 00:49:58,469
Chunk it up, throw it on.
1173
00:49:58,509 --> 00:50:00,509
You do the same with the pineapple.
1174
00:50:00,549 --> 00:50:00,829
You do the same with the pineapple.
1175
00:50:04,709 --> 00:50:05,749
Come on!
1176
00:50:05,789 --> 00:50:07,789
Beautiful, and it's a midweek meal,
right?
1177
00:50:07,829 --> 00:50:08,389
Beautiful, and it's a midweek meal,
right?
1178
00:50:08,429 --> 00:50:10,429
We did that pork in half an hour.
1179
00:50:10,469 --> 00:50:10,909
We did that pork in half an hour.
1180
00:50:10,949 --> 00:50:12,589
Right, let's plate some up.
1181
00:50:12,629 --> 00:50:14,229
The colours are sensational.
1182
00:50:15,309 --> 00:50:17,309
You've got the bits of pineapple
1183
00:50:17,349 --> 00:50:17,749
You've got the bits of pineapple
1184
00:50:17,789 --> 00:50:19,789
and don't forget the pepper as well,
1185
00:50:19,829 --> 00:50:20,029
and don't forget the pepper as well,
1186
00:50:20,069 --> 00:50:21,629
the sweet pepper.
1187
00:50:21,669 --> 00:50:23,189
Right, let's get in there.
1188
00:50:26,109 --> 00:50:27,989
Mm! Wow.
1189
00:50:29,149 --> 00:50:30,829
The pork is tender.
1190
00:50:32,829 --> 00:50:34,829
It's that lovely contrast
of gnarly, crispy outside,
1191
00:50:34,869 --> 00:50:36,869
It's that lovely contrast
of gnarly, crispy outside,
1192
00:50:36,909 --> 00:50:37,269
It's that lovely contrast
of gnarly, crispy outside,
1193
00:50:37,309 --> 00:50:39,309
with that spice and that seasoning.
1194
00:50:39,349 --> 00:50:41,349
And then the juiciness
from the inside - just joyful.
1195
00:50:41,389 --> 00:50:42,749
And then the juiciness
from the inside - just joyful.
1196
00:50:42,789 --> 00:50:44,309
And then with the pineapple,
1197
00:50:44,349 --> 00:50:46,349
the two together are
literally a marriage.
1198
00:50:46,389 --> 00:50:47,749
the two together are
literally a marriage.
1199
00:50:47,789 --> 00:50:49,789
The noodles, like cold, fresh.
1200
00:50:49,829 --> 00:50:50,229
The noodles, like cold, fresh.
1201
00:50:50,269 --> 00:50:51,949
The crunchy veg.
1202
00:50:51,989 --> 00:50:53,989
Mm! It's like a beautiful
1203
00:50:54,029 --> 00:50:56,029
collision of textures,
1204
00:50:56,069 --> 00:50:56,269
collision of textures,
1205
00:50:56,309 --> 00:50:57,709
flavours, temperatures,
1206
00:50:57,749 --> 00:50:59,749
all in one lovely little bowl.
1207
00:50:59,789 --> 00:51:01,509
Happy bloomin' days.
1208
00:51:01,549 --> 00:51:02,709
You've got to have a go.
1209
00:51:11,749 --> 00:51:13,749
I've invited Michelin-trained chef
Poppy O'Toole
1210
00:51:13,789 --> 00:51:14,709
I've invited Michelin-trained chef
Poppy O'Toole
1211
00:51:14,749 --> 00:51:16,749
to share her love of air fryers,
too.
1212
00:51:16,789 --> 00:51:17,429
to share her love of air fryers,
too.
1213
00:51:17,469 --> 00:51:19,469
I am known for potatoes.
1214
00:51:19,509 --> 00:51:20,309
I am known for potatoes.
1215
00:51:20,349 --> 00:51:22,229
It's something that
I've always loved.
1216
00:51:22,269 --> 00:51:24,269
I just became the potato queen
on social media.
1217
00:51:24,309 --> 00:51:25,629
I just became the potato queen
on social media.
1218
00:51:25,669 --> 00:51:27,669
I would not want to be
a ruler of anything else.
1219
00:51:27,709 --> 00:51:28,509
I would not want to be
a ruler of anything else.
1220
00:51:28,549 --> 00:51:29,909
I will rule over the potatoes.
1221
00:51:29,949 --> 00:51:31,949
Potatoes, air fryers -
perfect match.
1222
00:51:31,989 --> 00:51:33,269
Potatoes, air fryers -
perfect match.
1223
00:51:33,309 --> 00:51:35,309
If you ever order me
a potato skin at a restaurant,
1224
00:51:35,349 --> 00:51:36,189
If you ever order me
a potato skin at a restaurant,
1225
00:51:36,229 --> 00:51:37,229
I'm all yours.
1226
00:51:37,269 --> 00:51:39,269
We have got some Maris Pipers.
1227
00:51:39,309 --> 00:51:39,549
We have got some Maris Pipers.
1228
00:51:39,589 --> 00:51:41,589
I'm gonna get a bit of oil,
bit of salt on.
1229
00:51:41,629 --> 00:51:43,629
We're gonna do some cheese
and pancetta potato skins.
1230
00:51:43,669 --> 00:51:44,149
We're gonna do some cheese
and pancetta potato skins.
1231
00:51:44,189 --> 00:51:45,829
They're delicious, they're crispy,
1232
00:51:45,869 --> 00:51:47,869
they're fully loaded
with whatever you want them to be.
1233
00:51:47,909 --> 00:51:49,029
they're fully loaded
with whatever you want them to be.
1234
00:51:49,069 --> 00:51:51,069
We're gonna just pierce with
a fork a few times.
1235
00:51:51,109 --> 00:51:51,389
We're gonna just pierce with
a fork a few times.
1236
00:51:51,429 --> 00:51:53,109
{\an8}Helps the steam release
1237
00:51:53,149 --> 00:51:55,149
and means that the heat can
penetrate all the way through
1238
00:51:55,189 --> 00:51:55,909
and means that the heat can
penetrate all the way through
1239
00:51:55,949 --> 00:51:57,949
and cook your potato.
1240
00:51:57,989 --> 00:51:58,229
and cook your potato.
1241
00:51:58,269 --> 00:52:00,269
And then they're gonna go straight
into the drawer -
1242
00:52:00,309 --> 00:52:00,789
And then they're gonna go straight
into the drawer -
1243
00:52:00,829 --> 00:52:02,829
170 degrees for around 20 minutes.
1244
00:52:02,869 --> 00:52:03,029
170 degrees for around 20 minutes.
1245
00:52:08,469 --> 00:52:10,469
Being at 170 degrees,
we've cooked the middle,
1246
00:52:10,509 --> 00:52:10,789
Being at 170 degrees,
we've cooked the middle,
1247
00:52:10,829 --> 00:52:12,829
and now we want to make sure
that's crispy skin on the outside.
1248
00:52:12,869 --> 00:52:13,149
and now we want to make sure
that's crispy skin on the outside.
1249
00:52:13,189 --> 00:52:15,189
What I'm gonna do is turn
the heat up to 200 degrees Celsius
1250
00:52:15,229 --> 00:52:15,869
What I'm gonna do is turn
the heat up to 200 degrees Celsius
1251
00:52:15,909 --> 00:52:17,909
and then put them back in
for around ten minutes.
1252
00:52:17,949 --> 00:52:18,229
and then put them back in
for around ten minutes.
1253
00:52:25,109 --> 00:52:27,109
Look at those. Ah!
1254
00:52:27,149 --> 00:52:27,309
Look at those. Ah!
1255
00:52:29,189 --> 00:52:31,189
Super crispy. Nice and soft
in the middle. Yes!
1256
00:52:31,229 --> 00:52:32,989
Super crispy. Nice and soft
in the middle. Yes!
1257
00:52:34,789 --> 00:52:36,789
Scoop out the middle.
1258
00:52:36,829 --> 00:52:37,509
Scoop out the middle.
1259
00:52:37,549 --> 00:52:39,549
In this bowl, I'm gonna get a little
bit of butter
1260
00:52:39,589 --> 00:52:40,909
In this bowl, I'm gonna get a little
bit of butter
1261
00:52:40,949 --> 00:52:42,949
because potato and butter
is a match made in heaven.
1262
00:52:42,989 --> 00:52:44,589
because potato and butter
is a match made in heaven.
1263
00:52:46,949 --> 00:52:48,309
Just a few seconds of mixing
1264
00:52:48,349 --> 00:52:49,989
and it'll come together perfectly.
1265
00:52:50,029 --> 00:52:52,029
Touch of salt. Touch of peps.
1266
00:52:52,069 --> 00:52:54,069
Touch of salt. Touch of peps.
1267
00:52:54,109 --> 00:52:54,629
Touch of salt. Touch of peps.
1268
00:52:54,669 --> 00:52:56,669
And then I have got
a combination of cheeses.
1269
00:52:56,709 --> 00:52:57,949
And then I have got
a combination of cheeses.
1270
00:52:57,989 --> 00:52:59,989
Cheddar for that mature,
delicious cheese flavour
1271
00:53:00,029 --> 00:53:00,949
Cheddar for that mature,
delicious cheese flavour
1272
00:53:00,989 --> 00:53:02,989
and then mozzarella, because who
doesn't want a cheese ball?
1273
00:53:03,029 --> 00:53:03,589
and then mozzarella, because who
doesn't want a cheese ball?
1274
00:53:09,669 --> 00:53:11,669
Equally divide this
in between your potatoes.
1275
00:53:11,709 --> 00:53:12,789
Equally divide this
in between your potatoes.
1276
00:53:13,869 --> 00:53:15,869
I'm kind of like really pushing it
into the edges.
1277
00:53:15,909 --> 00:53:16,109
I'm kind of like really pushing it
into the edges.
1278
00:53:18,429 --> 00:53:20,389
I've got a bit
of diced up pancetta here,
1279
00:53:20,429 --> 00:53:22,429
but you could use bacon
or anything, really.
1280
00:53:22,469 --> 00:53:23,749
but you could use bacon
or anything, really.
1281
00:53:23,789 --> 00:53:25,629
Ham would work as well.
1282
00:53:25,669 --> 00:53:27,629
Give my hands a little wash...
1283
00:53:29,029 --> 00:53:30,349
Then we're gonna sprinkle
1284
00:53:30,389 --> 00:53:32,389
with copious amounts
of cheese that's been left over.
1285
00:53:32,429 --> 00:53:32,949
with copious amounts
of cheese that's been left over.
1286
00:53:36,029 --> 00:53:38,029
That one's got more mozzarella
than the other one. No!
1287
00:53:38,069 --> 00:53:38,349
That one's got more mozzarella
than the other one. No!
1288
00:53:38,389 --> 00:53:40,389
{\an8}Get them back into the air fryer
at 200 degrees Celsius
1289
00:53:40,429 --> 00:53:42,189
{\an8}Get them back into the air fryer
at 200 degrees Celsius
1290
00:53:42,229 --> 00:53:43,629
for another ten minutes.
1291
00:53:43,669 --> 00:53:45,629
BEEPING
1292
00:53:50,189 --> 00:53:51,869
Yes!
1293
00:53:51,909 --> 00:53:52,869
Look at that.
1294
00:53:55,229 --> 00:53:57,229
It's like a little bundle of joy.
1295
00:53:57,269 --> 00:53:57,669
It's like a little bundle of joy.
1296
00:53:57,709 --> 00:53:59,709
What I'm gonna do is leave them
to the side for a hot second.
1297
00:53:59,749 --> 00:54:01,109
What I'm gonna do is leave them
to the side for a hot second.
1298
00:54:01,149 --> 00:54:03,149
I've got a little bit of salad
to serve it with,
1299
00:54:03,189 --> 00:54:03,429
I've got a little bit of salad
to serve it with,
1300
00:54:03,469 --> 00:54:04,709
a little bit of dressing on there.
1301
00:54:05,909 --> 00:54:06,909
Simple as.
1302
00:54:06,949 --> 00:54:08,909
Give that all a nice mix.
1303
00:54:15,909 --> 00:54:17,909
Creme fraiche. Nice little dollop.
1304
00:54:17,949 --> 00:54:19,109
Creme fraiche. Nice little dollop.
1305
00:54:19,149 --> 00:54:21,149
A lovely little sprinkle
of spring onions.
1306
00:54:21,189 --> 00:54:21,629
A lovely little sprinkle
of spring onions.
1307
00:54:21,669 --> 00:54:23,669
Ah! This is the treat of the week -
1308
00:54:23,709 --> 00:54:24,869
Ah! This is the treat of the week -
1309
00:54:24,909 --> 00:54:26,909
fully loaded pancetta
and cheese potato skins,
1310
00:54:26,949 --> 00:54:28,029
fully loaded pancetta
and cheese potato skins,
1311
00:54:28,069 --> 00:54:29,309
all done in an air fryer.
1312
00:54:34,589 --> 00:54:36,589
Mm! It's got everything you want
in a mouthful of food.
1313
00:54:36,629 --> 00:54:38,629
Mm! It's got everything you want
in a mouthful of food.
1314
00:54:38,669 --> 00:54:39,269
Mm! It's got everything you want
in a mouthful of food.
1315
00:54:39,309 --> 00:54:41,309
It's so crunchy. Listen,
listen, listen. Listen.
1316
00:54:41,349 --> 00:54:41,829
It's so crunchy. Listen,
listen, listen. Listen.
1317
00:54:41,869 --> 00:54:43,869
CRUNCHING
1318
00:54:43,909 --> 00:54:44,269
CRUNCHING
1319
00:54:46,189 --> 00:54:47,149
Mm!
1320
00:54:48,349 --> 00:54:50,349
It just makes me happy. Every time.
1321
00:54:50,389 --> 00:54:51,149
It just makes me happy. Every time.
1322
00:55:02,619 --> 00:55:04,619
{\an8}I wanna push the air fryer to
the max with an epic dessert.
1323
00:55:04,659 --> 00:55:06,499
{\an8}I wanna push the air fryer to
the max with an epic dessert.
1324
00:55:06,539 --> 00:55:08,379
So I'm gonna show you my version of
1325
00:55:08,419 --> 00:55:10,419
a really brilliant
cheat's baked Alaska.
1326
00:55:10,459 --> 00:55:10,939
a really brilliant
cheat's baked Alaska.
1327
00:55:10,979 --> 00:55:12,979
We're gonna do it really quickly
in the air fryer
1328
00:55:13,019 --> 00:55:13,299
We're gonna do it really quickly
in the air fryer
1329
00:55:13,339 --> 00:55:15,019
and I've got a lovely
little combination here
1330
00:55:15,059 --> 00:55:16,179
that I absolutely love.
1331
00:55:19,379 --> 00:55:21,379
I'm transforming tinned fruit,
spongy hot cross bun,
1332
00:55:21,419 --> 00:55:22,899
I'm transforming tinned fruit,
spongy hot cross bun,
1333
00:55:22,939 --> 00:55:24,939
ice cream, and a super-easy meringue
1334
00:55:24,979 --> 00:55:25,979
ice cream, and a super-easy meringue
1335
00:55:26,019 --> 00:55:27,779
into my peach Alaska.
1336
00:55:27,819 --> 00:55:29,619
It's an absolute joy.
1337
00:55:32,419 --> 00:55:34,419
Just a little piece
of greaseproof paper to get
1338
00:55:34,459 --> 00:55:35,299
Just a little piece
of greaseproof paper to get
1339
00:55:35,339 --> 00:55:37,339
the party started.
1340
00:55:37,379 --> 00:55:39,379
This is quite handy
cos it means it's easy
1341
00:55:39,419 --> 00:55:39,699
This is quite handy
cos it means it's easy
1342
00:55:39,739 --> 00:55:41,739
to transport in and out
of the air fryer.
1343
00:55:41,779 --> 00:55:43,499
to transport in and out
of the air fryer.
1344
00:55:43,539 --> 00:55:45,539
I'm just gonna fold it into half,
then into half again,
1345
00:55:45,579 --> 00:55:47,579
I'm just gonna fold it into half,
then into half again,
1346
00:55:47,619 --> 00:55:47,899
I'm just gonna fold it into half,
then into half again,
1347
00:55:47,939 --> 00:55:49,939
until you get kind of
a pointed piece like that.
1348
00:55:49,979 --> 00:55:51,219
until you get kind of
a pointed piece like that.
1349
00:55:51,259 --> 00:55:53,259
And then just slice it across here
1350
00:55:53,299 --> 00:55:53,539
And then just slice it across here
1351
00:55:53,579 --> 00:55:55,579
and then what we have is
a little base.
1352
00:55:55,619 --> 00:55:56,619
and then what we have is
a little base.
1353
00:55:58,219 --> 00:55:59,339
This is a brilliant way
1354
00:55:59,379 --> 00:56:01,379
of using up any leftover
hot cross buns.
1355
00:56:01,419 --> 00:56:02,099
of using up any leftover
hot cross buns.
1356
00:56:02,139 --> 00:56:04,139
You could use other things
that are spongy.
1357
00:56:04,179 --> 00:56:04,419
You could use other things
that are spongy.
1358
00:56:04,459 --> 00:56:06,459
Croissants, beautiful crumpets.
1359
00:56:06,499 --> 00:56:06,739
Croissants, beautiful crumpets.
1360
00:56:06,779 --> 00:56:08,779
So it's about a centimetre
and a half thick.
1361
00:56:08,819 --> 00:56:09,059
So it's about a centimetre
and a half thick.
1362
00:56:09,099 --> 00:56:11,099
Then, I've gone for sherry.
1363
00:56:11,139 --> 00:56:11,699
Then, I've gone for sherry.
1364
00:56:11,739 --> 00:56:13,499
Let that soak in.
1365
00:56:13,539 --> 00:56:15,099
And, of course,
by using elderflower,
1366
00:56:15,139 --> 00:56:17,179
you can make it non-alcoholic.
1367
00:56:17,219 --> 00:56:19,219
On top of that, I'm gonna take
some nice chocolate spread.
1368
00:56:19,259 --> 00:56:21,259
On top of that, I'm gonna take
some nice chocolate spread.
1369
00:56:21,299 --> 00:56:21,539
On top of that, I'm gonna take
some nice chocolate spread.
1370
00:56:21,579 --> 00:56:22,899
What a combo.
1371
00:56:22,939 --> 00:56:24,939
With vanilla ice cream,
it's gonna be a thing of joy.
1372
00:56:24,979 --> 00:56:26,419
With vanilla ice cream,
it's gonna be a thing of joy.
1373
00:56:26,459 --> 00:56:28,459
So, be fairly generous.
1374
00:56:28,499 --> 00:56:28,699
So, be fairly generous.
1375
00:56:28,739 --> 00:56:30,739
Get yourself the peaches.
1376
00:56:30,779 --> 00:56:30,979
Get yourself the peaches.
1377
00:56:32,579 --> 00:56:34,579
I'm just gonna place this
1378
00:56:34,619 --> 00:56:34,859
I'm just gonna place this
1379
00:56:34,899 --> 00:56:36,899
in and around the chocolate.
1380
00:56:36,939 --> 00:56:37,979
in and around the chocolate.
1381
00:56:38,019 --> 00:56:39,179
Beautiful colour.
1382
00:56:40,499 --> 00:56:42,499
All we need now is
a lovely ball of vanilla ice cream,
1383
00:56:42,539 --> 00:56:43,619
All we need now is
a lovely ball of vanilla ice cream,
1384
00:56:43,659 --> 00:56:45,539
but I'll do that when
the meringue is done.
1385
00:56:45,579 --> 00:56:47,579
Now, the meringue
is super, super simple.
1386
00:56:47,619 --> 00:56:48,379
Now, the meringue
is super, super simple.
1387
00:56:48,419 --> 00:56:50,419
We're gonna go into a bowl
with one egg white,
1388
00:56:50,459 --> 00:56:52,459
We're gonna go into a bowl
with one egg white,
1389
00:56:52,499 --> 00:56:52,739
We're gonna go into a bowl
with one egg white,
1390
00:56:52,779 --> 00:56:54,299
so take a large egg,
1391
00:56:54,339 --> 00:56:56,339
give it a tap and just rock it
1392
00:56:56,379 --> 00:56:56,579
give it a tap and just rock it
1393
00:56:56,619 --> 00:56:58,619
backwards and forwards like that,
1394
00:56:58,659 --> 00:56:59,059
backwards and forwards like that,
1395
00:56:59,099 --> 00:57:00,899
and we'll keep the yolk
1396
00:57:00,939 --> 00:57:02,939
for making some pasta
or something like that.
1397
00:57:02,979 --> 00:57:03,459
for making some pasta
or something like that.
1398
00:57:03,499 --> 00:57:05,499
Put a little pinch of salt
into the egg whites.
1399
00:57:05,539 --> 00:57:06,259
Put a little pinch of salt
into the egg whites.
1400
00:57:07,619 --> 00:57:09,619
You can use a whisk
or a blender of any kind
1401
00:57:09,659 --> 00:57:10,059
You can use a whisk
or a blender of any kind
1402
00:57:10,099 --> 00:57:12,099
and just whisk it up. Bit noisy.
1403
00:57:12,139 --> 00:57:13,299
and just whisk it up. Bit noisy.
1404
00:57:15,659 --> 00:57:17,659
As it starts to come together,
1405
00:57:17,699 --> 00:57:17,939
As it starts to come together,
1406
00:57:17,979 --> 00:57:19,979
I'm gonna sprinkle in slowly
50g of white sugar.
1407
00:57:20,019 --> 00:57:20,859
I'm gonna sprinkle in slowly
50g of white sugar.
1408
00:57:25,179 --> 00:57:27,179
Getting nice and shiny
1409
00:57:27,219 --> 00:57:27,459
Getting nice and shiny
1410
00:57:27,499 --> 00:57:29,139
and you can see it's holding
its shape.
1411
00:57:32,659 --> 00:57:34,659
And if we just kind
of check that it's done,
1412
00:57:34,699 --> 00:57:35,139
And if we just kind
of check that it's done,
1413
00:57:35,179 --> 00:57:36,779
you want that lovely little peak.
1414
00:57:38,179 --> 00:57:40,179
And then you know it's good, right?
1415
00:57:40,219 --> 00:57:40,459
And then you know it's good, right?
1416
00:57:40,499 --> 00:57:42,499
So, think of the meringue
almost like
1417
00:57:42,539 --> 00:57:43,779
So, think of the meringue
almost like
1418
00:57:43,819 --> 00:57:45,379
a little kind of sleeping bag,
1419
00:57:45,419 --> 00:57:47,419
and it's gonna protect
the ice cream.
1420
00:57:47,459 --> 00:57:47,779
and it's gonna protect
the ice cream.
1421
00:57:47,819 --> 00:57:49,819
So we'll get a nice, hot scooper.
1422
00:57:49,859 --> 00:57:50,219
So we'll get a nice, hot scooper.
1423
00:57:50,259 --> 00:57:51,859
You could use a spoon.
1424
00:57:51,899 --> 00:57:53,899
Get yourself a large ball
of ice cream
1425
00:57:53,939 --> 00:57:54,579
Get yourself a large ball
of ice cream
1426
00:57:54,619 --> 00:57:56,619
and just place that on top.
1427
00:57:56,659 --> 00:57:57,819
and just place that on top.
1428
00:57:57,859 --> 00:57:59,859
Then we're gonna go on top
of the ice cream
1429
00:57:59,899 --> 00:58:00,579
Then we're gonna go on top
of the ice cream
1430
00:58:00,619 --> 00:58:02,619
with our beautiful meringue.
1431
00:58:02,659 --> 00:58:02,979
with our beautiful meringue.
1432
00:58:03,019 --> 00:58:04,739
We're gonna do a little bit
of plastering.
1433
00:58:06,019 --> 00:58:08,019
Use the spoon to go in
and around and down,
1434
00:58:08,059 --> 00:58:10,059
Use the spoon to go in
and around and down,
1435
00:58:10,099 --> 00:58:10,379
Use the spoon to go in
and around and down,
1436
00:58:10,419 --> 00:58:12,419
and if it falls apart, just push it
back in
1437
00:58:12,459 --> 00:58:12,739
and if it falls apart, just push it
back in
1438
00:58:12,779 --> 00:58:14,579
and it's gonna just hug it
all in place.
1439
00:58:19,979 --> 00:58:21,979
So once you've got
a nice layer of meringue
1440
00:58:22,019 --> 00:58:22,699
So once you've got
a nice layer of meringue
1441
00:58:22,739 --> 00:58:24,739
in and around,
1442
00:58:24,779 --> 00:58:25,059
in and around,
1443
00:58:25,099 --> 00:58:26,539
you can start doing
1444
00:58:26,579 --> 00:58:28,579
those funny little wafty bits.
1445
00:58:28,619 --> 00:58:28,859
those funny little wafty bits.
1446
00:58:28,899 --> 00:58:30,099
How cool is that?
1447
00:58:30,139 --> 00:58:32,139
JAMIE LAUGHS
1448
00:58:32,179 --> 00:58:32,419
JAMIE LAUGHS
1449
00:58:32,459 --> 00:58:33,819
It might seem crazy
1450
00:58:33,859 --> 00:58:35,859
to put ice cream in
something that's hot,
1451
00:58:35,899 --> 00:58:36,179
to put ice cream in
something that's hot,
1452
00:58:36,219 --> 00:58:38,219
but this amazingly simple meringue
is gonna protect it.
1453
00:58:38,259 --> 00:58:39,899
but this amazingly simple meringue
is gonna protect it.
1454
00:58:39,939 --> 00:58:41,179
So this is gonna go in
1455
00:58:41,219 --> 00:58:43,219
for five minutes at
190 degrees Celsius,
1456
00:58:43,259 --> 00:58:43,819
for five minutes at
190 degrees Celsius,
1457
00:58:43,859 --> 00:58:45,859
and that'll be enough
to heat up the base,
1458
00:58:45,899 --> 00:58:46,499
and that'll be enough
to heat up the base,
1459
00:58:46,539 --> 00:58:48,539
to brown off the meringue
1460
00:58:48,579 --> 00:58:49,219
to brown off the meringue
1461
00:58:49,259 --> 00:58:51,259
and to let the ice cream go
from hard to, like,
1462
00:58:51,299 --> 00:58:52,779
and to let the ice cream go
from hard to, like,
1463
00:58:52,819 --> 00:58:54,819
gently oozy. That's the goal.
1464
00:58:54,859 --> 00:58:56,059
gently oozy. That's the goal.
1465
00:58:56,099 --> 00:58:58,099
So that is gonna go
into this drawer,
1466
00:58:58,139 --> 00:58:58,419
So that is gonna go
into this drawer,
1467
00:58:58,459 --> 00:59:00,459
and then those beautiful hazelnuts
that's gonna work
1468
00:59:00,499 --> 00:59:00,779
and then those beautiful hazelnuts
that's gonna work
1469
00:59:00,819 --> 00:59:02,819
{\an8}so well with the chocolate
and the peaches
1470
00:59:02,859 --> 00:59:03,259
{\an8}so well with the chocolate
and the peaches
1471
00:59:03,299 --> 00:59:05,299
goes into here for
the same amount of time.
1472
00:59:05,339 --> 00:59:05,979
goes into here for
the same amount of time.
1473
00:59:17,179 --> 00:59:18,739
Right, the excitement!
1474
00:59:20,499 --> 00:59:22,459
Oh, ho, ho, ho!
1475
00:59:22,499 --> 00:59:24,179
Look at that!
1476
00:59:25,539 --> 00:59:27,139
Brilliant. Come on!
1477
00:59:28,379 --> 00:59:30,379
In this one, don't forget
we've got the hazelnuts,
1478
00:59:30,419 --> 00:59:32,419
In this one, don't forget
we've got the hazelnuts,
1479
00:59:32,459 --> 00:59:34,459
So we can place the hazelnuts
into the pestle and mortar.
1480
00:59:34,499 --> 00:59:36,379
So we can place the hazelnuts
into the pestle and mortar.
1481
00:59:36,419 --> 00:59:38,419
Let's just crack and pound those up
1482
00:59:38,459 --> 00:59:38,899
Let's just crack and pound those up
1483
00:59:38,939 --> 00:59:40,939
and create something nice
to sprinkle over the top.
1484
00:59:40,979 --> 00:59:41,979
and create something nice
to sprinkle over the top.
1485
00:59:47,619 --> 00:59:49,619
Let's get in there, now it's
cooled down a little bit.
1486
00:59:49,659 --> 00:59:49,859
Let's get in there, now it's
cooled down a little bit.
1487
00:59:51,139 --> 00:59:52,099
And come on!
1488
00:59:53,379 --> 00:59:55,379
That is a pretty epic cheat's
dessert.
1489
00:59:55,419 --> 00:59:56,579
That is a pretty epic cheat's
dessert.
1490
00:59:58,219 --> 01:00:00,219
Very impressive,
for not much effort.
1491
01:00:00,259 --> 01:00:00,699
Very impressive,
for not much effort.
1492
01:00:02,299 --> 01:00:04,299
Perfect peaks.
No need for a blowtorch.
1493
01:00:04,339 --> 01:00:04,659
Perfect peaks.
No need for a blowtorch.
1494
01:00:04,699 --> 01:00:06,699
Beautiful colour there,
and if we're lucky,
1495
01:00:06,739 --> 01:00:07,699
Beautiful colour there,
and if we're lucky,
1496
01:00:07,739 --> 01:00:09,739
I'm going to hopefully reveal
something delicious.
1497
01:00:09,779 --> 01:00:11,779
I'm going to hopefully reveal
something delicious.
1498
01:00:11,819 --> 01:00:12,019
I'm going to hopefully reveal
something delicious.
1499
01:00:15,259 --> 01:00:17,259
Take some of those beautiful
bashed up hazelnuts.
1500
01:00:17,299 --> 01:00:18,059
Take some of those beautiful
bashed up hazelnuts.
1501
01:00:25,019 --> 01:00:25,979
Right.
1502
01:00:27,499 --> 01:00:29,499
That is a very fun pudding.
1503
01:00:29,539 --> 01:00:30,339
That is a very fun pudding.
1504
01:00:31,579 --> 01:00:32,539
Let's get in there.
1505
01:00:36,259 --> 01:00:38,099
The proof of the pudding is in
the eating...
1506
01:00:42,619 --> 01:00:43,659
Mm...
1507
01:00:47,219 --> 01:00:49,219
It's that mad contrast between
freezing and melting,
1508
01:00:49,259 --> 01:00:51,259
It's that mad contrast between
freezing and melting,
1509
01:00:51,299 --> 01:00:53,139
It's that mad contrast between
freezing and melting,
1510
01:00:53,179 --> 01:00:55,179
and hot and crisp.
1511
01:00:55,219 --> 01:00:55,899
and hot and crisp.
1512
01:00:57,219 --> 01:00:58,539
And actually the cinnamon from
1513
01:00:58,579 --> 01:01:00,579
the hot cross bun is genius.
It's so good.
1514
01:01:00,619 --> 01:01:01,059
the hot cross bun is genius.
It's so good.
1515
01:01:02,859 --> 01:01:03,819
Mm!
1516
01:01:07,299 --> 01:01:09,299
I love it.
Who'd have thought it, right?
1517
01:01:09,339 --> 01:01:10,459
I love it.
Who'd have thought it, right?
1518
01:01:12,379 --> 01:01:14,379
Baked Alaska in an air fryer.
Happy days.
1519
01:01:14,419 --> 01:01:15,939
Baked Alaska in an air fryer.
Happy days.
1520
01:01:21,059 --> 01:01:23,059
For this recipe and more,
scan the QR code on the screen now.
1521
01:01:23,099 --> 01:01:24,699
For this recipe and more,
scan the QR code on the screen now.
1522
01:01:32,619 --> 01:01:34,579
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