All language subtitles for J.W.T.E.T.W.S03E01.HDTV

Autumn is here.

Yay!

And there's some incredible
British fruit

and veg bursting with flavour
and ripe for the picking.

Yes! Look at this,
what a beautiful plant!

These are the gorgeous ingredients
that are best right now.

They're at their most delicious,
most affordable,

better for you and the planet.

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

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

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

A snapshot of deliciousness.

...taking fruit and veg
to the next level!

Look at that stringiness!

Celebrating all
the ingredients of now.

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

Off the chart flavour!

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

It's full of the good stuff!

...and sensational
seasonal puddings.

Hallelujah!

So, join me at home in my shed,

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

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

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

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

So, look at this.
Beautiful savoy cabbage,

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

in the supermarkets,
in the farmers' markets,

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

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

the season really starts now

and as soon as those early
frosts start setting in

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

making them more sweet,
more digestible and more delicious.

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

it was seasoned with
a little knob of butter,

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

but if we look around the
world for inspiration,

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

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

making beautiful sauerkrauts.

The infinite ways
of not just turning this as

a side dish vegetable,

but actually celebrating it as
a centrepiece of a dish.

They're really, really good.

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

Beautiful!

And I'm going to cook something
really surprising

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

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

combining the different layers
of crunchy savoy cabbage leaves

with smoky bacon, grated parmesan
and stringy mozzarella,

to create my massively moreish
savoy cabbage farfalle.

This is cabbage,
but not as you know it.

I'm going to share with you

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

It's the most incredible way to get

the good stuff into my family
with no arguments.

We're going to do a pasta dish

and we don't normally associated
pasta with cabbage.

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

This is a kind of recipe
that you would get in

the kind of like,
mountainous regions of Italy.

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

just toast off some pine nuts.

The minute that you apply some nuts
to heat,

with just a little drizzle
of olive oil,

you start making
the flavours more meaty,

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

look, we're already bubbling
and frothing here.

I'll go in with a chosen herb.

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

Give it a little shake.
CRACKLES

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

That feels like autumn,
doesn't it?

Already, in about 30 seconds,

we have got the most
amazing sprinkle

for this pasta dish.
So, next ingredient,

some smoked bacon or pancetta.

This is actually beautiful
British bacon.

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

really well in this dish.
Smoked bacon

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

So, just chunk these up
and get this sizzling.

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

You can see it starting
to get lightly golden straightaway.

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

just swap the bacon out for some
lovely mushrooms,

really, really good.

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

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

Now this fat has kind of started
to cook out of

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

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

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

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

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

but I'm also going
to add dried chilli.

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

the background that makes
you salivate.

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

you get to enjoy that beautiful
cabbage more.

Just layering up the flavours.

This smells absolutely incredible.
So now,

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

So I've given it a nice little wash.

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

but that's also
a fantastic opportunity

to look at this beautiful thing.
Look at that!

So we got the white part here,

then we got these lovely
yellow leaves,

the green leaves,
and then these dark leaves here.

The darker leaves have seen
more sun.

They're a little bit tougher,

but that means more flavour.
Really delicious!

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

so let's start with the dark leaves.

Just click them off...

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

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

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

and the cell structure,
so that tenderises it.

And then we'll just slice it
like that.

I'm just going to hack it in half.

I can smell it.
It's absolutely amazing.

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

and there's a logic to that, right?

Because this is more fibrous
and therefore more tough,

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

which is going to make
it more tender.

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

we can literally just cut it off...

...and just tear it up.

That tearing again helps
to tenderise the cabbage.

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

and honestly, it's very,
very tender.

Just chop it nice and fine

and that is going to be super
tasty.

So, you can absolutely celebrate
every part of this gorgeous

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

Mix it all up.

So I'll season it with
a little salt,

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

Now, normally I would use, a lid.

You want a nice little lid on here,

but I haven't got one
in the greenhouse.

But I can use a big
old cabbage leaf,

which will do the same thing.

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

Just turn the heat down
to sort of medium

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

which is the perfect time

to get some beautiful farfalle pasta
in some water.

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

Don't forget to season
the pasta water.

Lid on top for ten minutes,

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

We're going to do incredible things
with the mozzarella

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

a pasta like you've never
seen before.

Now, with this beautiful mozzarella,

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

and then dice it.

So, imagine these little chunks
are starting to ooze.

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

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

I'll turn that off now.

That is already a delicious side
dish that you could have

with roast dinners,
steaks, all kinds of things.

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

the pasta in here.

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

so the first thing is some
of that starchy water,

like a nice little half cup
will be beautiful.

Then, the parmesan.
This is off the heat.

We don't want to cook the parmesan,

and then just a little nice
extra virgin olive oil,

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

deep in flavour. Look at that!

Imagine that for
an autumn pasta dish.

Go out for a walk,
come back for this,

and that cabbage dish,

you could do that in the morning
and put it aside

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

And then at this stage,
we add the mozzarella.

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

we're going to have perfect
stringiness

and that residual heat
will start melting in

the most beautiful, charming way.

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

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

Look, it's started to rain

and the greenhouse
is not waterproof.

That is classic sort of
autumn weather,

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

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

look at that! and,
look, the water,

us literally coming
out of all the cracks.
LAUGHS

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

And I know what you're thinking,

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

Celebrating all
the ingredients of now.

Look at that stringiness!
Oh, so good!

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

and there, my friends,
is a beautiful dish.

Absolutely soaking!

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

Mm! The most beautiful,

satisfying way to enjoy
savoy cabbage...

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

Look at that. Ooze, cheese.

That's what we're after.

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

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

from that
cabbage, cooked in that way.

Absolutely sublime.

So, next time you see

a little savoy cabbage just winking
at you in

the supermarkets or markets,
pick one up,

make that pasta.
You will not regret it.

Really simple and really delicious.

Sweetcorn -
it's an absolute family favourite.

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

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

And if you see them in
the supermarkets or markets in

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

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

and the husk absorbs
a lot of the water

and then you can literally burn them
on a barbecue or

a fire and then when you unpeel it

to reveal that beautiful kind
of perfect sweetcorn,

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

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

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

Each plant throws off normally two
lovely cobs

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

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

They say that it's one of

the earliest domesticated vegetables
that was grown seven

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

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

So there you go, sweetcorn.

Pick them and cook them
as quick as you can.

This gorgeous veg is perfectly
in season in

the supermarkets right now.

With the freshest sweetcorn
taking centre stage,

I'm combining it with
beans, breadcrumbs,

herbs and feta and adding
my tangy burger sauce

to make a super healthy,
smoky sweetcorn burger.

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

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

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

having these boiled or steamed,
rolled in butter,

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

the most incredible veggie burger

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

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

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

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

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

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

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

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

the summer and use it
throughout the year.

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

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

super healthy, right?

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

Just put it there like that

and just run your knife down
the sweetcorn,

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

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

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

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

100g of stale bread, not the crusts.

This helps it really hold together

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

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

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

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

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

A tablespoon or so of mixed seeds.

So this is super nutritious.
Fresh herbs.

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

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

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

So, let's give that a little whazz.

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

Take half a pack of feta,

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

pops of white,
of that lovely salty feta.

So, just a couple of little pulses.

And we're done.

That simple to make,

and if I just get a spoon in there,

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

So, I can put this together really
quickly now.

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

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

I'm going to turn this
gas on as well

and actually blister
this last sweetcorn,

and just keep turning it
and let it kind of char

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

a little bit of extra corn
into the dish later.

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

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

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

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

Get a big tablespoon like that.

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

Flour your hands
and just roll this around

and this will make
a little ball like that.

Put that onto some greaseproof,
press that down

and that'll make you
a beautiful veggie patty.

Can you see this,
just kind of charring here?

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

Super simple.

Just use that flour
to stop it sticking.

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

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

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

These can go in the freezer now,

then you can just put them
in little bags.

So that's a nice job done.

Let's cook these lovely veggie
patties now

because they're so, so quick to do.

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

the flour like that

and then just roll it in my hand
like that.

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

And you can use a little fish slice,

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

Brilliant.
I want it to get nice and golden.

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

So, into the ball...

...press it down.

Beautiful, look at that!

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

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

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

but it's not going to slow me down.

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

a nice little burger sauce
that always,

always works for veggie
or meat burgers.

I just love it. Really simple,

couple of tablespoons
of mayonnaise goes in here.

I'm then going to contrast that with

a little English mustard,

a little swig of
Worcestershire sauce,

and then some ketchup,
very important,

about a tablespoon
or slightly more.

And then a little brandy, a thimble,

thimble.
Does it make a difference? Yes.

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

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

So, mix this up.

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

I'm going to go
lime just because lime

and sweetcorn are best friends

and these veggie burgers
are all about like,

celebrating these
amazing sweetcorn.

And then we're going to finely slice

and then chop this lovely
romaine lettuce.

It could be gem
and it could be iceberg.

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

And now something just happens
where the lime juice

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

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

then we've got these beautiful
veggie burgers.

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

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

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

get a few little garnishes together.

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

Some people like it,
some people don't.

I love it.

Beautiful little pickles
or gherkins,

or whatever you've got.

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

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

It's time to put our buns in.

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

So we're ready to build.

That lovely sauce goes onto
the middle like that.

That amazing, blistered corn,

and just put that on top.
Look at that!

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

Our tomato,

more of that amazing sauce
and a few pickles.

A little chilli...

...and then some more
of that lovely sweetcorn.

Just toast up the tops
and place on top,

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

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

Bit more of the sauce,
tomato...

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

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

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

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

Juicy, layered.

Now, it's going to be messy

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

and it's a cold, windy night.

Mm! Utterly delicious!

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

That is amazing.

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

The sweetcorn is popping

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

utterly, utterly delicious.
Happy days!

I love this time of year,

so autumn or the beginning
of autumn is so abundant

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

with this glut of whatever it
might be?

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

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

to me represents at least 50 great
roast dinners,

like, 50 gravies, right?

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

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

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

let them just dry for
a couple of weeks.

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

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

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

Get your two fingers in here,

put it over like that
and pinch it through.

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

Take it right down to the base

and then I just do
a couple of little wraparounds

with this lovely stalk here.

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

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

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

We'll do about... maybe 12.

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

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

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

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

Just dry them out,

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

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

making something special
out of something utterly humble in

a hearty yet showstopping soup,

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

My cheesy onion soup
is a perfect way

to celebrate autumn,
as the days draw in.

This is a homage to
the French onion soup

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

I'm really proud of bread
and cheese,

and a few little kind of hacks
for flavour.

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

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

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

chop and onion and if
you chop it coarse,

it tastes different than if you chop
it small.

And if you roast it whole in
the skin,

it tastes different
to if you roast it whole without

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

So, we cut it this way.

It's just sweeter
and more delicious.

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

Medium high heat.
Go in with some olive oil,

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

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

right? This is going to be enough
for like,

eight, maybe even ten portions.

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

As soon as this lovely butter
is sizzling away,

get the garlic in there.

I don't want any colour
on this garlic.

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

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

and lots of them...

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

We need to access the natural sugars
in this incredible vegetable

and that requires a little
time, right,

so we want to soften these

and then as the moisture
starts to cook away,

we start to fry
and then we start to caramelise.

I'm going to turn the heat up now,

season it with some salt
and some pepper,

fairly generously,
and then I want to take another

little bit of inspiration
from the French

and have a bouquet garni,

which is like a little bunch
of herbs.

So, take a little bit
of sage, thyme,

rosemary.

You could have a little bay leaf
in there.

Grab some string and tie it up.

Or you can buy them like this.

That little bunch of herbs is going
to give incredible fragrance

and flavour.
Turn the heat down to medium

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

but instead of losing all
of this moisture,

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

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

This is what the French
would call a cartouche,

but this bit of paper,

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

and then again.

Measure up to the centre
of your pan.

Slice off the end.

Take the tip of your knife

and just do a little cross like that

and let a little bit
of steam come through.

So if I put our little cartouche
on top,

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

So what's that going to do?

It's going to keep it wetter
for longer.

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

more colour, more flavour.

So that's how you cheat out
epic flavour.

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

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

and then I'll caramelise it
for 20 minutes

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

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

If you look in the bottom
of the pan,

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

this soup, the most beautiful,
dark colour.

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

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

not too much, and
I'm going to turn

the heat up now
and cook all that beer away.

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

I'm going to use a chicken stock.

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

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

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

When I say brave, I mean
like, chunky,

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

and this is not a garnish,

this is part of the ingredients.

That little bouquet garni
on a leash,

has done its work.

We'll get loads
of lovely fragrance from that.

You all right, Conker? Mate,

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

Sorry, dude. Next time.

And hopefully,
I haven't burnt my toast.

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

I'm then going to bring
in another friend,

English mustard...

...and then amazing British
farmhouse cheeses.

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

Things that are going to ooze
really nicely.

You want just enough cheese

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

Use your little toasty barges

to float on this beautiful sea
of onion.

And you want to submerge
the bread...

...and you want them to be soft,

but you want the top
to kind of gratinate

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

so I added just
a little bit more and then last

but not least,
a little Worcestershire sauce.

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

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

oozy and delicious... Heaven!

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

A homage to the fine, humble onion,

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

I am very, very excited about this.

Amazing colour!

A beautiful,
oozy slice of that good stuff.

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

A nice wadge of those onions.

They're so soft,

effortless to eat.

Mm!

So good.

Even though that bread's
been toasted

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

it absorbs it all
and it just softens.

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

Whether you're growing onions
or just down the markets

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

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

What a joy!

Look at this.
The end of the tomato season.

This now is the last efforts
of early autumn

and the flavour of those very
last tomatoes,

I always think, is delicious.

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

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

farmers' market,
if it is utterly delicious,

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

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

and then grow them in your
own backyard.

We can take a tomato
and squeeze the seeds out,

in and around some kitchen paper

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

and then if you want
to be really geeky,

you can get a little folder

and get a little hole stamper
and you can have

a whole library
of incredible tomatoes

and just leave it until like,
February time,

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

a little kind of seed compost

and then just lay that kitchen
paper straight on top.

Make it a little bit damp

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

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

When it gets true leaves,

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

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

an army of incredible plants
that you can plant out.

All that lovely variation,
all that deliciousness.

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

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

and doing this all over again.
I love it!

This seasonal change in
the weather has inspired me

to make something truly special
out of the last of

the year's tomatoes.

Marinated and then roasted
to bring out their sweetness,

all wrapped up in crumbly pastry.

My tomato galette is perfect for

a cosy evening of entertaining
on a cold autumn night.

I wanted to give you
a really delicious recipe,

a savoury tomato galette.
It is such a delectable,

gorgeous celebration
of these amazing tomatoes.

How do you extract
the ultimate expression of tomatoes?

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

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

running through your
granddad's greenhouse?

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

First up, take these tomatoes,
slices like this,

about a centimetre thick.

So, as the sun is thinking
about setting,

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

lightning, rain, sun,

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

With a hot galette,

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

Look at all these colours!

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

Just spread the tomatoes out around
the dish.

Season it with lovely sea salt,
with pepper.

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

And then finely slice half a red
and yellow chilli

and then let's go on top with basil.

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

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

the tomatoes,
making them more concentrated.

So, just let that sit for like,

ten minutes, while I make
some pastry,

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

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

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

So, 400g of beautiful plain flour,

200g of butter,

a good pinch of salt,

and then, oregano,

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

Using the herbs to flavour your
lovely shortcrust pastry is

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

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

Once you've done this,

you can see the flour's almost
gone like,

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

you could grate
a little bit of cheese in there,

a bit of parmesan.

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

Mix it up.

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

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

So there you go, that is homemade,

herby shortcrust pastry, super easy.

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

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

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

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

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

I'll take 250g first.

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

Season it lightly with salt

and a little zesting of lemon,

and then about 50g

of parmesan cheese...

...and go in with two eggs.

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

it's not sort of super smooth.

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

Just break it in. That way,

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

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

pastry, and the tomatoes done.

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

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

Put my pastry on top like that.

Use a rolling pin,
just to roll it out,

just under a centimetre thick.
Roughly in a circle.

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

and that's why I like this dish.

Try and roll this out to about 35cm.

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

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

I love it cos I want everyone
to do it.

I want everyone
to enjoy delicious food like this.

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

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

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

and you can see that this
is incredibly juicy.

This here is the ultimate expression
of tomatoes

and if I just try that...

Ah! Hallelujah,

right? That is so fresh
and greenhousey and gorgeous,

but that is going to make that
soggy.

This is a brilliant little hack.

Literally, a little handful
of couscous like this

and any excess moisture that comes
out of

the tomatoes will be absorbed
into that couscous.

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

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

and they should be really
ripe and really delicious.

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

and we just hold one edge up,
like this,

and we pat it down.

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

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

and sort of pleat it.

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

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

And then,
use the greaseproof paper

to drag very easily this beautiful
galette onto a tray.

Just cut this to fit.

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

That will make it shine
and look gorgeous and brown,

and that now goes in the oven

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

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

Oh, the smell!

Look at that! Beautiful!

So, let that just relax
for a little bit

and then I want to show you
a way of making

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

with this lovely savoury
tomato galette.

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

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

they are always going to taste
50% better.

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

a kind of load of brine
going through it,

which makes it quite hard
and quite samey in flavour.

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

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

Just squash the olive like that.

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

And then, anchovies.

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

and then these lovely
anchovies here.

The flavours and the exchange
is going to be phenomenal,

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

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

clean, crumbly,

tomatoey heaven

and this will have fragrance
and a bit of pungency.

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

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

Off the chart flavour!

With whatever lovely salad leaves
that you've got.

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

Very exciting. It smells amazing!

Oargh!

There she is!

Beautiful.
Take some of that lovely salsa...

...and a nice little wadge of salad.

Let's get in there.

The sweetness of
the tomatoes is outrageous!

Really, really good.
The tomato flavour in there,

like the smell of greenhouse...

Mm!

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

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

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

This is a brilliant dish
to transition you from

the end of summer into autumn when

the nights are closing in.
I love it!

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