All language subtitles for J.F.a.S.S01E03.HDTV

We all want recipes that are fast
and simple,

so I've got some really easy ways
to hack your cooking.

Think quick tray bakes
for midweek meals.

That, for me, is what simple cooking
is all about.

Easy batch recipes that sort you out
later in the week.

If you do this at the weekend,
it buys you time.

And cheeky store cupboard raids

for when you've run out of time
to shop.

Beautiful things can come
from tins.

This is cooking stripped back
to its bare essentials

to make mealtimes faster
and simpler than ever before.

On the menu today,

a simple salmon tray bake that
you can make in minutes.

Ooh! That's going to taste good.

A speedy, no-cook pasta sauce
that'll save you time midweek.

That is the quickest dish!
That's what we want,

right? In simple cooking,
we want simple solutions.

No-fuss fishcakes that you can knock
up from store cupboard staples.

I might not have the fish,
but I've got the tins.

Solutions and enthusiasm,
that's what this is all about.

And I've invited cook,
Julius Fiedler,

to show you a gorgeous vegan meal
that you can bang out

with ingredients that you might
just have at home already.

Honestly, the sound, the smell,

it just means that something
good is happening.

And my son, River, helps me whip up

a clever dessert that you're going
to want to make again and again.

How's that chocolate?

So good!

For this delicious recipe,
we're going to be grilling.

We're going to go from cold oven

to cooked meal in 15 minutes.
It couldn't be simpler!

This miso salmon traybake is an easy
but exciting midweek meal.

Beautiful salmon and crunchy veg,

grilled hard and fast with
a gorgeous umami miso paste,

is a brilliant, simple solution

for when you want big flavour
fast.

I absolutely love this dish.

The idea that you can come home
from work

and rattle something out so quickly.

Cold oven, put it on grill,
full whack.

I've got a kettle on. So,
four little nests of rice noodles.

We use a lot of these in our family.

You can literally go from
dried noodles to hot

and steamy and delicious in, like,
three or four minutes.

These are regular white rice noodles
but you can also get

the wholewheat variety that
are even more healthy.

So, grab yourself a bowl.
Just pour over the water,

then in the fridge, I've got some
veggies and some salmon.

So, let's just talk about
the veggies first.

Beautiful sugar snap peas.

320g and then I've got 500g here
of asparagus.

What I want to do is just bow
it.

Watch, watch, right?
Where it clicks,

is where it starts getting
woody and tough.

This is succulent and gorgeous.

I'm going to just do that
to all of them.

We're not going to waste that. This
will make the most delicious soup.

Onions, olive oil,
soften. Asparagus goes in,

a bit of mint, bit of stock,
a bit of cream, if you want.

Just whizz it up. Happy days.

Then, I've got some
lovely fresh salmon.

This is like 150g portion
and that's got the skin on.

Skin's very nutritious.
I'm just going to take a knife

and gently go through the fish
and by cutting it in half,

you're creating more surface area.
If you've got more surface area,

you've got more opportunity
to take on flavours.

Do that to the four fillets
of salmon.

Super-easy.

These are great fish
to get into our diet.

Omega threes, brain function,
great source of protein.

Now, marinade.
I'm going to use a flavour...

You can get this in all
the supermarkets, miso.

There's many types of miso.
Look at that.

I mean, it's dark,
it's mysterious. It's got funk.

What is it? Well,
it can be fermented soya beans,

fermented rice,
and that fermentation gives you

a spectrum of flavours that
you just can't get from

a little bit of seasoning.

Take a lime and finely grate
the zest.

We're going to go in
with the juice. Acidic,

fresh, full of vitamin C.
Get that in there.

Sesame oil.
You can use olive oil if you want,

a teaspoon or two.
I'm going to go soy sauce.

When I used to work in Japan,

they'd use these sort
of misos in all kinds

of different ways.
They blew my mind.

You can use them brushed on
veggies, you can like,

marinade a roast chicken, pork chop,
right, fish,

and it's utterly simple.
Give it a try.

Get your hands in.
Clean hands. Marinade it up.

This is going to be beautiful.

I want to contrast that
with texture,

something like a little
bit crispy and nutty,

to contrast that delicateness. Ooh!

That's going to taste good!
Generously scatter sesame seeds.

That's going to give you crunch,
it's going to give you attitude.

I'm going to divide it
into four quarters

because it's four portions.

I'm going to take
this beautiful salmon

and just lay it over the asparagus.

So, I want to talk to you about
the cooking method.

So, grilling.
It's a brilliant way of coking

and I'm going to put it
at the top of the oven,

and I want to like, catch things.

I want those sugar snap peas
to almost bubble

and blister. So, look at that.
It's looking good.

And we'll cook that
for about ten to 12 minutes,

depending on the power
of your grill.

What's great about this is you're
going to get that grill heat from

the top, but underneath,
it's just going to be

a steamy environment, which
is beautiful for asparagus

and salmon. Now, while that's
cooking, let's do a pickle.

Right, so, we've got ten minutes.
Carrots, I've got here.

I want to bit of herbage.
You can use any herb you want.

I'm going mint. I've got radishes,
often forgotten in the supermarket,

and spring onions for
a little bit of kind of perfume,

a little bit of hum.
But look, when you're shopping,

you might find there's different
coloured veggies.

Get amongst it. Don't just go for
the orange, right. Like, mix it up.

It's going to be so fresh
and so gorgeous.

So, peel your orange carrot

and I'm going to peel the yellow
carrot

and I'll put that in the composter.

What this is going to do,
with the simplest,

cheapest gadget in the kitchen,
is give you like

a slice that most chefs couldn't
even think about doing

with a knife, right.
It's just too hard. Beautiful.

Just layer it up like
a pack of cards

and in no time at all,

we can start making some very
delicate textures.

Then, with the radishes here,
cut it this way...

..and then take one
and cut it the other way.

So I'm celebrating form, colour.

Next thing we're going to do,
beautiful spring onions.

So, anything crunchy and veggie,
these can all be like,

delicately cut up
and put into a beautiful pickle.

I might throw a couple
of whole ones in there.

Take a lime. We've got
the zest and now,

we're going to add the juice.
Such a beautiful citrus.

And then hit it up with some salt.

So now we just dress it up
and the acid

and the salt will start doing
their work.

Like mint,
you can put in whole leaves,

you can slice them up

and you got a nice little
fresh pickle.

So, we're about ten minutes

and you can see
the sesame seeds are starting

to dance on the top,
so we're pretty much there.

Let's drain those noodles.

Oh, the smells! That miso.

Look at that.

Oh, let's just put it back
in for one more minute.

Just want to get that char!

Life as a dog.

Just to walk about,
get loved. What a life... Anyway.

Right. There you go. 11 minutes.

A beautiful dinner.

You can see how the asparagus here
is just sort of charred up,

and if we take a little sugar snap,

we've just blistered
the outside in a really,

really beautiful way.

Perfectly cooked!

This is a good vibe, right?

Really lovely dish in no time
at all.

And now this pickle,
I just like to grab a little bit

and just pop it right in
the middle, like that.

I love it! And we've got juice
on the bottom as well,

because underneath, it's steaming
and the juices come out of the fish,

they come out of the asparagus

and that with the miso creates
this beautiful natural sauce.

Let's plate some up.
You could have this with rice.

I love it with these noodles,

just because I haven't got
to get another pan out,

and it's so quick.
Just look at that.

We'll get in with the sugar snaps.
Let them spill down.

Look at that. All that miso joy.

Come on! What a lovely dish!
Fun, simple. Let's get in there.

You can see that the salmon is just
beautifully cooked.

It's just flaking.

Miso! Go on.

So, we didn't do anything
to those rice noodles

but what it has done is soak up,

see all that dripping off?
That's that miso sauce.

Mm! What's brilliant about

the miso is it gives your everyday
salmon really interesting,

sweet, sour, tangy complexity
and the asparagus here...

..the tips have caught a little bit,
so they go nutty

and then you bite down
a bit more, sweet and tender.

That, for me, if I came home from
work and I was a bit knackered

and I wanted my taste buds
to get tickled,

that's it.
Rattled, under the grill. Mm!

That is what simple cooking
is all about.

What I love about this recipe is
most of it comes from here,

the cupboard, right,

where we're going to big up things
like tinned tuna,

tinned potatoes,

sweetcorn and we're going to put it
together in style,

and trust me, it's really simple.

Let your store cupboard come to

the rescue when you've not had time
to shop.

My tin raid fishcakes transforms
trusty staples into something really

special. Served with
a simple crunchy slaw,

this is the easy road
to exciting flavour.

Often when you're a chef,

people think you don't really use
things in tins or jars.

You do. These are life savers.
So, pan on,

medium heat.
By the time that heats up,

we'll be ready to cook
our fishcakes.

So, first one.
I love tinned potatoes.

They're picked at their best
and they're already cooked,

right? So, this gives us in
a busy life this ability

to react very quickly when
you'd normally have to peel

and wait for things to cook.

Next up, tinned tuna.
So, drain that off.

We got sweetcorn.
All great value.

So, here's our primary ingredients.

How are we going to bind
that all together?

Egg is a classic binder
of a fishcake.

So, we'll put an egg into there.

We need a bit more than that,
so the potatoes,

if you break them up,
they'll bind. That's good.

We still need a bit more.
Stale bread.

It doesn't have to be stale
but if it is, doesn't matter.

Put that in the juice
from your potatoes, or

the tuna juice and then squeeze it
out like that

and this'll give a lightness

and a sort of delicate texture
to our beautiful fishcakes.

So, nearly there. Mustard.
English mustard.

So, these are all things that most
of us have in our cupboards,

and if you haven't,

I highly recommend getting them in
there. I haven't stopped yet.

Just a little handful
of coarsely grated cheese.

Little pops of cheese melting
inside your fishcake.

This is going to be amazing, right?

Go heavy on the black pepper.

So, what we can do is scrunch it
between your hands like that.

Bring in all the ingredients
and dress it in that egg.

If you've got lemon hanging around,
just take the zest.

So, look,
loads of flavours going on there.

Once we've got that mixed up,
push it down like that.

We'll cut this mixture in half
and then into quarter.

It's completely not accurate,
but I don't care.

Then, we'll take each half
and put it into two.

So, roughly, you're going to get
eight little patties.

Some might be bigger and smaller,

but my kids are bigger
and smaller, so that's all right.

Put it into a little snowball
like that.

So, olive oil in the pan,
which is just heated up.

Take some regular all-purpose flour,
plop it in the flour like that.

It just gives that nice,
golden crispiness.

And I'm going to put it on the palm
of my hand, press it down.

You can go as thick or as thin
as you want.

I'll do one fishcake slightly bigger
than the other.

So, round ball, in the flour.
It's as simple as that.

So, I've got two in the pan.
These can go in the fridge.

You can use them in
the next couple of days.

They take about, look,
on a medium heat,

I think like, three or four minutes
on each side until golden and crisp.

Let's turn it over.
Let's see what's going on.

They're looking beautiful.

Then, I'm going to make a delicious
homemade slaw,

a fridge raid slaw, right,

so I don't care if you've got
brussels sprouts,

red cabbage, white cabbage,
anything crunchy.

Fennel, carrots, sprouting broccoli.

I've got a bit of onion.
You could have apple,

you could have pear. Speed peeler.

Let's get into the vibe.
Bit of onion.

Don't need much.
We're going to go red cabbage.

Anything you can get and grate,
get and grate.

Er, I'm going to take asparagus.

Thinking about when I grew up
as a kid in school,

the idea of a slaw,
it was cabbage, carrot,

onion, mayonnaise, right? Let me
give you another option.

I can reduce the fats by 90%
if you let me swap out your mayo

for beautiful yoghurt.

Now, with the fennel,
I'm just using the little top bit,

the stalks,
and I think if people are honest,

they normally throw
that away. Apple.

Anything you can grate,
you can slaw.

So, enough yoghurt to cover it.
That's your creaminess.

Let's go for wholegrain mustard.
That goes in,

a little teaspoon.
We could use vinegar or lemon juice.

Fish, lemon juice.
We've already used the zest.

Let's go for it.

And then any herb basil,
mint, parsley.

I've got some dill.
Just tear it off.

Rustic slaw and mix it up.

Now, that beautiful red cabbage
is going to stain it all,

so hopefully,
within about 40 seconds,

we're going to have the most
beautiful ruby fridge raid slaw.

Look at that. Let's have
a taste.

Right, it needs more salt.
I'll take the pepper.

It needs a little olive oil.
The mustard's good.

The creaminess is there.
So, let me just wash me hands.

For me, this is real life.

Like, I'm not always sitting there
cooking steaks and like,

posh things like, like,
you know, I'm a dad,

I'm busy, I'm juggling, right?

I crave things like beautiful
a fish cake

but I might not have the fish,
but I've got the tins.

Solutions and enthusiasm,
that's what this is all about.

Let's plate this up.

That's going to sit on the bottom.

And if you've got some,

just the smallest amount
of feta cheese crumbled

and rained down on top
is just a beautiful thing.

This is simple cooking
that delivers big.

Lemon. Come on, yes!

Get in there!
Look at that crispiness!

Sweet, funky from the tuna.
The cheese.

It is really, really good.

Let's go for the fridge raid slaw.

Mm... Like, the way that the lemon
juice and that yoghurt

and the mustard works.
It's really, really silky.

This is like minimal effort,
super simple,

super quick. Like, cheat cooking.

I don't want you
to work harder or cook harder.

I want you to think and cook smart.

That is what simple cooking
is all about. Yum!

And I'm certainly not
the only one looking

for meal inspiration
from my store cupboard.

We've all been there.
We come home late,

we don't have any time,
but we still want a really nice,
nourishing meal.

Julius Fiedler is
a plant-based cook who explores
traditional recipes from around

the world that just so happen
to be vegan.

Come on!

He's got over two million followers
on Instagram

and tons of simple hacks

to create gorgeous flavour from
humble kitchen staples.

This is a jar of brown lentils.

These are the ultimate superfood
to have at home.

These are a really good source
of protein

and if you cook them raw,
from scratch,

you can use that cooking liquid
as your stock,

so you instantly have
massive flavour.

You can turn that into
a wonderful soup

and that's exactly what we're going
to make today.

Julius' quick fix lentil

and pasta soup takes two
kitchen essentials to new heights.

Super-easy to make,
it's a delicious,

rustic, healthy meal that you can
knock out in no time.

It all starts with the lentils.
Going to go straight in,

dried, into our pot.

And then around two litres
of boiling water.

So, let's start our story.

What we want to do is cook them
without any salt.

If you add salt,
it's going to slow down the process.

So I'm just going to get this
to a boil.

They're going to take around
15 minutes to be tender.

In the meantime,
we're going to start out base.

Grab one onion.
I'm just going to peel this.

Few slices in here,

which just helps you to dice it
a little bit quicker.

This is just a little way

to get nice little cubes
of onion as quickly as possible.

You could use any onion you want
to use for this.

I usually always have white onions
at home

to start off any dish that I want.
While I'm chopping this,

I'm going to heat up my second pan

and also I'm going to go in
with some olive oil.

One tablespoon or two tablespoons
will be absolutely fine.

Crack on with my second onion.
Here we go.

This is inspired by
Middle Eastern Levantine cooking.

Often you have a starting point with
onions. You have a little bit of

garlic, and then you have some
source of protein,

today, that's our lentils,
and flavoured with spices.

So. you really have these little
building blocks

of flavour that give
you a wonderful,

wonderful dish at the end.

I'm going to go in
with my onions now.

We want to be quite on
a high heat to get

a bit of colour onto those onions.

This is the beginning
of a beautiful story

because honestly, the sound,
the smell,

it just means that something good
is happening.

And whilst these are cooking,

I'm going to crack on with
the coriander.

Grab as much as you like.

You don't actually have
to use coriander.

You can use parsley,
you can even use mint,

also really nice. I'm going to grab
around 30g of coriander.

Trim off a little bit.

Just roll this up as tight
as you can.

We're going to use it as our base
layer of flavour,

but we're also going to use it
as a garnish later.

You don't have to be too precise
with this.

I'm going to give my knife
a quick rinse.

Next up, it's lemon.

So, there's a little hack
coming your way

because I'm going to use
the juice of one lemon

and I'm going to add
a good teaspoon of flour into

the lemon juice.

That's based on
the principle that if you introduce

a starch to some form of liquid,
it will thicken it.

So, just whisk that up

and we're basically ready
for the next step - garlic.

I don't think there's a single dish
I cook at home without garlic.

So versatile.

I'm peeling garlic now, which slows
me down a little bit

and there's a hack that you can do.

If you have a little bit
of a Sunday afternoon

and you want to get ahead
for next time,

peel as much garlic
as you feel like.

Whack all of that into
a food processor,

blitz it up into a paste

and you could put that
in ice cube trays.

You're going to have garlic galore
sitting in your freezer

and all you do is whack a garlic
ice cube straight into the pan.

We're just going to go
for four garlic cloves.

I'm grating the garlic straight
into the dish

and that's going to cook
for the last minute with

the onions, and instantly,
we're in another dimension

because that garlic flavour is
filling this kitchen

and it's just so...
Oh, God, it's just...

And while that's cooking away,
I'm going to grab my spices.

Obviously,
in Middle Eastern culture,

you use a lot of spices.

I'm going to go in with cumin
and coriander.

A really good teaspoon
of ground cumin,

also a level teaspoon
of ground coriander,

and lastly, just some black pepper.

So that's our trio of spices.

OK, so we've got
those spices heated up

and that aroma is just coming
out of this pan,

so we know we're ready
for the next step,

which is perfect
because by now our lentils are done,

and that means we can go straight in

with all of those lentils
and all of that liquid.

Perfect.

We're going to introduce our lemon
juice and flour.

Give that a little stir
and straight in,

and that will flavour but also
thicken the soup a little bit.

So, while this is coming back
to a boil,

I'm going to prep our pasta.
This is tagliatelle.

We break them straight into our soup

and these nests are perfect
for that because instantly,

you have little pieces
of pasta that in a soup

are perfect on a spoon.
Roughly 300g straight into the pan.

Really, any pasta that you have left
over at home,

you can use for this.
This combination of pasta

and lentils is actually really
common in the Middle East.

And then we've got our
fresh coriander,

so I'm going to go in
with roughly half.

We've got ground coriander in here,
but fresh coriander obviously adds

a very different flavour
profile.

So, just give that a little stir

and we're ready
for our last ingredient,

and this is not traditionally
in the soup,

so this is just a little twist
to bring in some colour,

to bring in some veg,
whatever you want to use.

I'm using spinach.

It looks like you're adding
a massive amount

but it's going to cook down
within seconds.

I'm using fresh spinach today.

If you've got frozen spinach
sitting in the freezer,

you can just put that in. Season it.

So, be generous with your salt

and that will perfectly season
our lentils.

It will also stop them from cooking.

We now have around eight minutes
for the pasta to cook

and that buys me some time
to do some cleaning up.

And now it's finally time to serve,

so lid can come off and oh...

Instantly, you're getting
a hit of aroma.

That little bit
of flour that we added to

the lemon juice creates
a really nice velvety look.

And then you can just dot around
a few pieces of spinach.

That fresh coriander will add
a really nice garnish.

And then a final touch, always,
olive oil.

That last addition that brings
everything together.

I'm so excited now. So,
this is the pasta and lentil soup,

inspired by traditional Middle
Eastern cooking.

It's the ultimate combination
to create a really nice,

quick pasta and lentil dish that
just ticks all the boxes.

And now the moment of truth,
tucking in.

Obviously, the best part
of cooking.

Mm!

It's such an explosion
of flavours.

It's such a kick from that garlic.
You get the coriander,

it's packed with flavour
from that lemon,

from those spices.
Mm! Just so wholesome!

Wow! And that's why taking
inspiration from all around

the world is so exciting because
you're opening up the pantry to

so many different flavours.
The lentils and pasta together,

by itself not that exciting.

Adding lemon juice and spices,
next level. So good. Mm!

Every now and again,

you need a meal that is going
to blow people away.

Get your friends round,
have a few guests,

and I've got one for you that you
can put together in minutes.

It's really, really simple.
Get it in the oven,

let it do all the hard work
and before you know it,

you have got a feast that everyone
is going to absolutely love.

My gnarly lamb Madras traybake is

going to prove that epic celebration
food doesn't have

to be complicated.
It might have a slow oven cook,

but with just ten minutes' prep,

it's simple hands off cooking
at its best.

Have a look at that.
A beautiful shoulder of lamp.

What a treat!

It is a tough cut
but when you slow cook it,

it melts into this
beautiful, tender,

melt in your mouth meat
that is so memorable

and people go wild for it.

So, let me show you something
a little bit different.

I want to take some curry paste.

You can get these
in the supermarket.

They're super useful.
This is a Madras one.

Use whichever one you love.
So, loads of spices,

it's a nice little cheat that really
speeds things up for you.

I'm going to score this lamb.
It'll help render the fat

but also create more surface area

to cling onto that spice.
Every kind of,

let's say two centimetres,

I'm just going to score with
a knife. Not very deep,

just through that lovely fat,
all the way across.

Criss-cross it the other way.

We'll then just give it
a little oil,

salt and pepper.

Be fairly generous.

Rub that in on all sides
of the lamb.

And then we go in with two nice
tablespoons of this spice.

Get it into all those
little criss-crosses.

This is going to be
a meal that you remember,

I promise you. So look,
let me wash my hands.

OK, what can I put under
the lamb that's going to cook in

the same time, that's going to
create some incredible thing

that's going to be served
with this lamb?

And I'm thinking like
a homemade dal, right?

It's not going to be
a classic dal,

but it's going to be
my expression of it.

250g of yellow split peas.

You can get them in all
of the supermarkets.

They absorb flavour,

they double in size
and they love spice.

The other half of this curry paste,

then I'm simply going to take four
big tomatoes and halve them.

They'll cook down
and give a beautiful sweetness,

and the I'll take four onions.

Just peel them and I'll halve those
as well.

When working with things
like split peas,

lentils, for me,
I like to grab some potato.

Just cut this in half
and in that cooking time,

it will just fall apart and when
you mash those peas later on,

it'll give it a lovely silky
consistency which will be delicious.

In there I'm just going
to drive forward

a little love affair
with one of mine

and my wife's favourite
spices - cloves.

Look at this. Beautiful fragrant,
with the sweet onions,

the spice, the lamb.
It's going to be epic.

Then, grab yourself
a bulb of garlic.

Get your hand out
and give it a nice little smash.

We're not going to peel the garlic.
Throw it in, right?

Let the skin protect the garlic,
let it go creamy and gorgeous

and then I'll get rid
of the skins later on.

We want some herbage
and a classic herb

for these kind of flavourings
would be,

maybe mint, but in this case,
fresh coriander.

A little hint,
when you're keeping fresh herbs,

wrap them in some wet kitchen paper

and it keeps them really fresh
for a long, long time.

What I want to do is just run
my knife through the stalks,

fairly fine, and then as you get to
the leaves, go slightly chunkier.

Then the tops,
I'm just going to keep

and just put in
a little bit of cold water

and that'll keep them really fresh

and then when this dish
is all finished and gnarly

and golden, I'll just finish it
with some lovely fresh herbs.

But in the meantime,
this part goes in here.

And last but not least, I'm going
to get some beautiful ginger.

I love ginger. Nice, big old chunk,

and I'll use the back
of the knife just

to scratch away that skin.
You all right, Conker?

He can smell the lamb.

That can go in the composter.
Slice this up.

Oh, it smells amazing!
Mix it all up.

That's an amazing trivet.
All the flavour of that lamb

and the bones will go into that.
Bit of salt. Washing hands again.

OK, now all we need is 1.2
litres of boiling water.

It's nice to use boiling water

because it kind
of gets that temperature going.

This will create that humid
environment,

which will start
breaking down

the shoulder of lamb.
It won't be tough for long.

What a picture that is! Come on!

Oil this tinfoil
and a little bit of the lamb.

This goes on top.

So, let's just get that tight
around the edges.

We'll cook that for five hours
at 170 degrees Celsius,

which is about 325 Fahrenheit.
With about ten minutes to go,

I'll take that tinfoil off

and you'll get the most gorgeous
kind of crispy, gnarly lamb.

Beautiful dal is going to be
absolutely delicious.

What a feast! So, in we go.

And that's it.

A decadent dish, thrown together
in minutes.

Brilliantly simple slow cooking that
gives you loads of time to get on

with everything else
you've got to do.

So, the lamb's had four
and a half hours.

Let's have a little look,
see what's going on.

Oh, the smell is amazing!

When you're opening stuff
with steam,

be careful cos it could catch
you, but,

ah.... Come on!

This is exciting.

Just angle that tray and baste it.

That's just beautiful fat that
will give you the nicest,

gnarliest topping.
Pure flavour right there.

Can you see? Just under that onion,

we've got this dal here,
so as I start to mash this,

we'll get that beautiful dal-y
texture with

the potato that I put in.

I'll put the onion back on top
cos it might go

a little bit crispy.
Can you see how tender that is?

Like, that is literally bouncing.
So it's already cooked,

it's already tender,

so I only need to put it back in
the oven to get it gnarly.

See, how this,
this little shoulder blade here,

if I twisted it,
it would just come straight out.

Let's take it out. That is a sign
that it's perfectly cooked.

So, look, back in the oven for,
like, ten minutes...

..just until that lamb
is like, gnarly,

dark and sizzling.
This is going to be good!

So, I'm just waiting

for that perfect moment where you
have that contrast between

the most succulent, tender, melt
in your mouth lamb and that, like,

gnarly top where
the fat's dancing on top.

I think we're good.

Look at that!

Looking pretty strong, I must say.
It really smells exciting.

The effort that we put in

to getting these flavours
was pretty minimal, right?

We're going to get under
that lamb with

a couple of spoons.
It's very tender,

so it could well fall apart,
and put it over here.

Look at that! I might take
a couple of whole onions.

If you just squeeze it,
see how it just kind of comes out,

like a little Russian doll
of caramelised onion.

There's a few tomatoes as well

and these'll be lovely
just to have on the side.

Then, take just a
few of these coriander leaves.

Drop it around, just for the pops
of colour and the freshness.

Delicious! Take just a little bit
of red chilli.

Look at the colours.
Wedge of lemon.

So, imagine that at
the dinner table,

like, epic, right?

We'll take these spoons out of here

and start mashing the potato.

We'll start finding these little
garlic cloves.

Give them a squeeze,

then you can take the skin out,

and that will give you
the most amazing subtle flavour.

Just mash up those veggies,

those potatoes and those lentils,
making this beautiful,

rustic dal,
all those flavours from the lamb.

Let's have a little try.

Mm!

So, we need to season that
for sure, with salt and pepper.

If you wanted it to be spicier,

you could chop some chilli
or chilli oil through it,

but I'm very happy with that.

Just put that dal on here like that.

So, normally with a dal,
you know, it's done in a pan.

Fair amount of stirring,

but that was very,
very effortless and easy.

We can now put that lamb back on top
of it and serve it.

I'm literally going
to just use gravity,

just to pull it apart.
So tender.

Gorgeous!

Sadly, the spices are not going
to work for you,

Conker, but I know what
you're thinking, mate.

Big celebration food,

but still super simple
and all done in one tray. Come on!

Let's plate some up.
Plenty of that dal.

Look at that.

Just beautiful.

I've just got some poppadums.

Bit of mango chutney, if you want.
A little squeeze of lemon.

Bit of yoghurt.
That is a colourful plate.

Time to try.

Let's get that perfect
little mouthful.

Dreamy texture.
The lamb is so tender.

It makes me kind
of think about that concept

of fast food, right?

That was fast to put together
and then slow in the oven

but, like,
you don't have to watch it.

The oven does all the hard work,

and then you end up
with this beautiful one tray feast.

I mean,
imagine this for a dinner party.

Absolutely beautiful.
Massive flavours!

The dal is knockout.
Deep, deep, deep in flavour,

and that little bit of chilli
that just like, pops. Wow!

That, for me, is perfection.
You get that tenderness,

but the outer skin is,
like, crunchy.

That meat,
you can keep it and use it in many,

many dishes. Like,
you won't waste anything.

It's too flipping good. I mean,
this feels like clever cooking

and all that flavour created
in one tray,

that quick put together
and that slow cook,

that frees you up and you've
got the house smelling of delicious
flavours.

Wow! That's what it's all about.

So simple, but yet the results
are absolutely epic.

I have got a glorious pasta dish
for you to enjoy.

While this pack
of spaghetti cooks in there,

I'm going to show you how to make
the most amazing,

vibrant, delicious and simple
no-cook tomato sauce.

When you want to keep things
fast and simple,

then a no-cook pasta sauce can give
you spectacular flavour in no time.

This speedy salsa spaghetti
with fresh tomatoes,

capers and chilli,

takes quick pasta dinners
to another dimension.

Two hands and I'll twist
it opposite directions.

The pasta just spins around
and as that cooks down,

it won't stick to each other,
so it's a nice little tip.

We're going to cook
that for 12 minutes.

Now, in that time,

we are going to make
a stunning tomato sauce.

When I was a young man working
in my mum and dad's restaurant,

I used to cook tomato sauces
for hours sometimes,

but actually, a raw sauce
is really, really exciting.

So, think of it as a salsa,
like a fresh,

raw tomato sauce.

And whether you're tossing it
with beautiful pasta,

or you're using it over like,
roasted fish or meat,

it is really a great principle
recipe to learn.

So, it's going to start here.
We'll hit this up

with three or four tablespoons
of olive oil.

Then, red wine vinegar.

Sea salt goes in
and some lovely black pepper.

And then one clove of garlic.

So, grating garlic gives you
a very different flavour

to when you slice it or you chop it.

It's a little bit more delicate.

This'll give the salsa
a really lovely heat

and that'll start kind
of semi-pickling in that vinegar.

Still using the box grater,

I'm going to look at these
tomatoes.

Now, you can make this raw,

uncooked tomato sauce
with any tomatoes you like.

If you've got different coloured
ones, yes, celebrate it. If not,
please don't worry about it.

I'm going to cut it in half
and I'll start to grate it.

Now, what happens here
is quite interesting.

Out of this grater will come

a lovely kind of greenhouse-y,
very fresh tomato pulp

and you'll notice all
the seeds are just sitting on

the top, not going into my sauce.
So we like that.

And then this skin,
we get rid of that.

You can see what we're doing
here.

We're, we're starting to create
the potential

for massive flavour. Ah, it,
it already smells incredible.

Now, I'll come back to the tomatoes
but over here,

let's look at beautiful,
fragrant things.

So, capers. They're very delicious.

Get a couple of little
teaspoons.

Now, these are salted so by putting
them in vinegar and oil,

you start purging that salt
and that salt can be used

to season your pasta,
so that's a nice thing.

I'll chop half of them
and leave the other half whole.

Then, olives.
Just take a nice little handful.

So if you love olives, as I do,

then get the ones with
the stones in.

They taste much better.

Put your thumb on the olive
and crush it like that.

Really fragrant and delicious.

And then simply take that little
stone out.

Just tear these up in
and around this lovely sauce.

So, back to the tomatoes here.

What I want to do is celebrate all
their natural variation in size,

colour and form.
So I might halve some,

quarter some of those cherries.
The bigger ones,

I'll finely chop.

Look at these colours.

The first time I saw lovely uncooked
sauces like this was in

Sicily, actually, with these
beautiful little spiedinos,

which are skewers,
with monkfish and things like that,

and they just put this lovely salsa
over the top and it was just bliss.

And they made a salsa like this,
but with cheese and nuts in it.

They tossed it with pasta,
so you know,

having these raw sauces is such
a beautiful thing,

especially when the weather's good.

Look at all that juice.
And last but not least,

a little bit of chilli,
just for some light heat.

So, that pasta is just about there.

So, let's drain this.

Then we're going to go
in with the hot,

steaming pasta. Now,
toss around the sauce.

And that's going to start
emulsifying with the juices of

the tomatoes and the oil,

to make it shine and be glorious.
Look at that!

Gorgeous! And that's basically it.

All I would do now is get some
lovely delicate herbs.

So, things like basil,
fennel, parsley.

Fresh, vibrant. So, there you go.

That is the quickest dish.
That's what we want, right?

In simple cooking,
we want simple solutions.

Come on! Hallelujah!

Get the pasta on there like that.

Pick up all that lovely fresh,
uncooked sauce.

Just finish it with
a little parmesan,

and that's it. Lovely ripe tomatoes

and a handful of cupboard
ingredients,

bringing pasta to another level.

I just love it.

It's got that kind of crunch
of the tomatoes.

You got the fresh herbs,

that subtle hit of chilli
and so much juice.

Mm!

It's just full of life
and optimism and sometimes,

you just want to little bit
of that in your life.

That has got to be
the simplest dish ever.

I'm going to share with you
a delicious,

panfried dessert that happens
in no time at all,

using up possibly leftover tortillas
with ice cream

and chocolate spread,
and it makes something truly magical

and it happens to be my youngest son
River's favourite dessert right now,

on the whole of planet Earth.

This recipe could be the fastest
little pudding I've ever made.

It comes in at under five minutes

and uses simple
shop-bought tortillas,

but instead of something savoury,

like a burrito or enchilada,

we're going for
a super-speedy pudding,

layered with a hazelnut
and chocolate spread

and a dollop of ice cream,
all wrapped up like a present.

My hot and crispy ice cream parcels
might just end up being your

favourite dessert
on planet Earth, too.

This was a dessert invented
out of necessity.

Leftover tortillas in the cupboard

and the need to do
something fast.

So, pan on, on a medium heat.

The chocolate hazelnut spread
goes on here like that.

You can actually put
the tortilla in your hot pan,

just for 20 seconds. It helps kind
of make it flexible and foldable.

Then, the ice cream.
Put that on the chocolate.

So, we go over, over, over.

Then, just add a little bit
of butter to the pan, like that,

and I'll put the fold side down
so it kind of keeps it all together.

Our intention here is
to toast up the tortilla.

Do it in a timely fashion that
the ice cream stays frozen,

and it just starts to give off
some of that gorgeous milkiness,

and then you just do that
for like, literally a minute.

Now, add maple syrup

and you want it to bubble up
a little bit

and then it'll start
to sort of caramelise

and become a glaze.
So, we're talking like 30 seconds.

My instinct's telling me
we're about there.

So, let's get this onto a plate.

Whatever you do once you've made it,

let it cool down,
that's the caramel,

before anyone thinks about
eating it.

But once it has cooled down,
you've got the crispiest,

most delicious, sweet,
slightly bitter,

gorgeous caramelly-encased
ice cream,

chocolate, wrapped in tortilla.
It's a beautiful thing.

What's brilliant is
the sense of urgency.

If you want something quick
and delicious,

then that actually works
with the cooking method.

Hot on the outside,
cold in the middle.

You know, the chocolate,
the hazelnut,

you can see a little bit
of that ice cream melting

and leaking out.
It's kind of made a little fudge,

right? Really, really beautiful.

You can take hazelnuts
and you can smash it up.

Let's put some of those lovely nuts
over the top.

Just look at that.

Look, see it coming out? Whoar!

Blow.

Mm! That was quite a big mouthful!

I mean, you can never argue
with that chocolate hazelnut hit,

melting ice cream,
but that exterior,

the tortilla and
the caramel from the maple syrup,

is a thing of joy.
That's what offsets the whole thing.

The cold and the hot,
the soft and the crispy.

And you saw how fast
that was, right?

In a matter of minutes,
you can knock this out.

River! Come here a sec.

Look. Daddy, I want to do it now.

OK, fair enough. I don't want you
to, make it complicated.

JAMIE CHUCKLES

How's that chocolate?

So good!

It's so yummy!

You've got...

Bye!

River has left the party.
Tough customer.

You guys should definitely have
a go at that. Enjoy!

It's really good!

Thank you, River.

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