and a Jones hello that’s very nice yeah
really good really good
yes have a slightly breakneck drive from
London you come out this morning did
come this morning I was traffic oh yeah
it was wonderful so yeah no but really
happy to be OC you’ve literally gone out
your car done the first mr over the
table
yeah just like to do it that way it’s
just the best way isn’t it staying the
night so you’re gonna make the most of
everything this evening very good anyone
else coming this morning or are you all
hardcore campers hardcore so you’ve been
a busy busy lady yeah new book yeah yeah
it came out July I’m the last one that
long ago was almost exactly a year but
okay yeah I’ve just been subduing every
one of years one a year learnt from
Jamie learn from the best
yeah break you’re not gonna do the same
my grandma did have 12 children with
constantly pregnant for nine years and
for those of you who don’t yet factly
yeah and it might make you money rather
unlike children my no not here today
they hate mark I can say things about
them and now for those of you those
people that don’t know you’re cooking or
your your career so far obviously you
weren’t with Jamie for an awfully long
time yeah I did I worked with him for
nearly seven years right which was an
incredible sort of rollercoaster of an
experienced ready I started off just
after twelve just as he was doing the
school dinners campaign and then kind of
tapped out just after he’d finish the
30-minute meal thing but no no that was
an that was much longer ago okay
with him four or five years ago right
okay so yeah it was the sort of full
trajectory of kind of sort of crazy
rollercoaster he’s been on so it was
really fun so I did lots of work helping
Jamie with his recipes doing food
styling kind of following him around the
world you know sort of crazy missions
the fattest town in America less fat had
to do a American accent so they didn’t
know I was English received for the
first few weeks we hosted a dinner party
here last night for the Food Foundation
which is the amazing charity that Jamie
runs and he was kicking around last
night before going off to do fun things
with groove armada but oh yeah it was
good fun and he’s here with hours later
today what are we cooking what’s we cook
well we’re cooking today something from
my new book which is called a modern way
to cook um and this book was kind of
inspired by my interactions with all the
people who’d been cooking from a modern
way to eats and as a chef you want you
know the recipes that that people engage
in and make to be these really fancy
recipes you know they’re really kind of
like the ones that you came up with that
you think no other chef has ever come up
with but actually in reality the recipes
that people love and that people connect
with are the kind of easy recipes that
take ten or fifteen minutes all the
recipes you know that people associate
with and that was kind of my inspiration
for writing this it’s a lot of quick and
easy you know veg packed kind of
nutritious recipes but hopefully they’re
joyful you could put them in the middle
of the table you could serve them to
your rugby playing friends right um so
now is it true you sort of inspired by
this dish it stood enough muddy fielding
glass exactly so we’re gonna be making
Buddha bowls today it couldn’t be more
suitable
I thought these would be a fantastic
thing to do because this is you know I
first ate a version of this at a
festival covered in mud no in all my
Waterproof yeah and yeah it was just you
know when you eat something and it’s so
bolstering and nourishing and delicious
that you know you you’re ready for
anything again so brilliant so that’s
okay to do I’m a Buddhist so let’s start
off
but a bowl so you know Buddha bowls are
used I think quite often the term is
used it’s people talk about Buddha bowls
or yoga bowls or things like that
essentially they’re just lots of really
lovely delicious good veg pots yeah yeah
nourishing things kind of all all in one
goes so I’m we’re gonna start off with
the paste which actually we need a food
processor we have one of what you think
someone was going to UM they were
bringing one bring up yeah and we’re
gonna start with a paste to make a
lovely massaman curry I don’t know if
you guys have had massaman curry before
if you’re in a real rush you could
actually just buy there’s some quite
good pace you can buy from the
supermarket now but I really really like
making it myself and it’s dead easy so
we’ve got quite a few spices here we’ve
got some fennel seeds we’ve got some
coriander seeds we’ve got some cardamom
the seeds from some cardamom pods here
which the kitchen Angels out the back
have already picked out the pods for
black peppercorns some cloves which you
can smell really strong so lovely
cinnamon garlic and then we’ve got a few
aromatics we’ve got some ginger and
we’ve got some lemongrass and a shallot
and some coriander there so all of this
is going to go into the pace they’re
washing up the food so I’m just gonna
get a little pan on the heat here yep
and we’re just gonna toast off some of
those spices we’re just gonna toast off
the whole ones toasting obviously ground
spices which I’m sure most of you know
means that they burn but if you toast
off the the whole seed spices which I
love to do and I use whole seed spices
as much as I can in my cooking then they
actually just release the natural oils
and you get you know much more depth
yeah and that’s it just just dried fry
pan frying them like this they do just
start to release so we’ve just got the
fennel seeds coriander seeds black
pepper and it’s the cardamom seeds in
there a little bit left in the bottom of
them and we’ll just toast those off for
a couple of minutes while I chop up
there’s a lot on the ginger
now this is going in the food processor
so you don’t need to worry too much
about it being too neat right happy
about um we’ll chop up the ginger I do
use a lot of spices in your cooking as I
said yeah I do use a lot of spices in my
cooking I think when I became vegetarian
seven years ago I realized that I was
actually going to have to look at
cooking in a bit of a different way yeah
I was so used to kind of building my
plates around a piece of meat or a piece
of fish and they’re thinking thinking
about that way in cooking and actually
when I sort of stepped away from that I
found cooking you know this whole world
of food actually opened up and it was
much more interesting and I was cooking
much more around mood and thinking much
more around kind of layering flavor yeah
um you know with citrus with spice with
sweetness okay and making sure that you
know there wasn’t that big thing in the
middle of the in the middle of the plate
that was going to satisfy you it was and
kind of make sure that all those kind of
sign ups is you know in your brain a
kind of kind of firing so we’re just
gonna add all our ingredients in here
the days of people presuming that
vegetarian cooking was boring and
flavorless hopefully there’s been some
amazing amazing kind of progress yeah
definitely over the last over the last
few years which we have a lovely
deliciously an Iran in a basement
exactly yeah and she’s really
championing Japanese yeah I think
vegetarian is such a kind of it’s a word
that has lots of sort of ungenerous
slightly worthy common connotations and
so I do find it quite interesting that
you know people like Ella and other
chefs who are essentially cooking
vegetarian or vegan food don’t don’t
call it that yeah because yeah yeah it’s
just food it’s not vegetarian it’s
generally what it is it’s just it
genuinely is just vibrant delicious
foods yesterday we had the happy pair on
you know those go find them they’re on
the food Tube channel if anyone has ever
doubt the healthiness of vegetarian easy
yeah
very great answer so in there we’ve just
got the shalat the ginger the coriander
those spices we toasted off a little bit
of cinnamon a little bit of clothes and
some chili we’re just going to blitz
that up and you’re wanting this with the
pace down really yeah I’m just gonna add
a little bit of coconut oil to this sort
of make it into a bit more of a kind of
a bit more yeah exactly and then you
don’t really need to add any oil in the
pan so that’s great
as with all three processes just give it
a little bit of a scrape down someone
should invent one of those little itself
straight yeah maybe you should get on it
for next week can be a collaboration
yeah we’re on it great so that’s our
paste done and you can smell that you
know there’s amazing kind of flavours
you can smell the droves this is a real
sort of hit a flavour this color so
we’re gonna get a pan on I might want a
little bit of a deep very big one was
that – this is great we’ll just use oh
there we are
this lovely walk so the base of our
curry is actually going to be in with
any massaman curry is kind of peanuts
you can use you know quite a lot of
people blitz them up some people just
add a couple of tablespoons of peanut
butter we’re gonna use my hair’s getting
caught in microphone we’re gonna Hughes
I’m just some unsalted peanuts it’s
quite important that you do use unsalted
yes don’t buy the ones you er yeah
exactly
if you if you’ve got a bag of those in
then you might not have to bring happy
diners but you know if you these can be
a bit difficult to get hold of if you
really can’t get hold of them then you
could use the salted ones you just have
to soak them in a bit of water okay so
we’re gonna pop these in and we’re just
gonna allow those just to taste off from
right hand oh yeah exactly dry pan
no oil so we’re just gonna pop those in
there toast completely because that’s
not really you know we don’t want that
really really dense savour and actually
you know keeping I don’t know for you
guys know much about kind of nuts and
soaking nuts but the kind of you know
that they’re actually much better for us
kind of in their raw state than they are
toasted unless you do you know unless
you cook them very very very slowly I
was okay there’s something called
activating knots which I’m I know lots
of you will have probably heard about
soaking nuts
we’re not soaking them here but actually
when you soak a nut in water it kind of
acts like it tricks basically the nuts
into thinking that it’s about to go into
a plant so it releases you know this big
jolt of nutrition right and it thinks oh
god I’m turning into a plant already and
I better release all my nutrition yeah
so you know if you do have sort of arms
and your porridge or if you do snack on
nuts then it is worth just you know
soaking them in a bowl of water and
you’re actually really how long does it
take depend on the nuts you just have to
say you know soak them for overnight is
great right okay overnight it’s great
and then you can just keep them in a jar
in the fridge they serve four or five
days and you’re really really kind of
like sort of pimping the nutrition in
your in your food very good lovely so
the nuts are toasting off there I am
just gonna actually add this paste yeah
and as I said before you know you can
just smell that those are kind of just
starting to turn a little bit yeah um
we’re gonna add the paste we already
added a little bit of coconut oil in
here so we’re not going to need to add
any more oil to that thank you
and we’re just gonna fry off the pace
with these peanuts first no a minute or
two and that’s again just to release
it’s a bit of a it’s a bit of a kind of
softer heat now because it’s got a bit
of the moisture so it’s just going to
allow some of those dry spices to just
release some of that oils a little bit
too and actually this pace could be a
great multipurpose one couldn’t it you
could do all sorts yeah you could it’s a
great when I make this at home I’ve
quite often make three or four times
this amount right now you know sticking
a little freezer bag dick in a little
freezer bag or even in kind of an ice
cube tray that’s because then you know
if you’re not cooking pretty huge amount
of people you can just pop out a couple
of ice cubes but it’s one of those
things it’s a bit of a once you’ve made
it you mind if I make a big exactly yeah
exactly
and so once once you’ve got that kind of
smelling good and you can you know it’s
been cooking for a couple of minutes we
can add some coconut milk this is just a
whole tin of coconut milk I use the full
fat stuff yeah yeah but you know you
could use the half that stuff if that’s
if that’s your vibe and then we’re gonna
add some tamarind paste here I’m not
sure how many of you use tamarind at
home you can buy it in it’s sort of raw
form it’s like a little it’s kind of
shaped a bit like pieces of ginger
ginger I’d say big seeds in the middle
it can be a bit of a pain to kind of
prepare if you use the fresh stuff but
most supermarkets now sell this tamarind
paste which is just amazing wonderful
it’s one of those ingredients that you
know like curry leaves or like a few
other things that I just feel like you
can’t really fake or you put it in
anything everything will take sweetness
it’s kind of got a shot it’s one of
those things you know just like miso
paste or something like
yeah so we’re just gonna add some of the
tamarind in there and then I’ve just got
some potatoes here that have been
parboiled just for a few minutes we’re
just gonna chop those in half and pop
them in just a lovely little noob tastes
exactly lovely little new potatoes but
you know as with most kind of curries
you could really mix this up you know to
take account of what’s in season whether
it’s sweet potatoes whether it’s you
know squash you know just move into the
autumn butternut squash or something
will be amazing yeah and I think that’s
the wonderful thing about sort of
vegetarian cooking you kind of you are
so tied to move with the seasons and and
yeah this is what we all should be doing
more of anyways yeah and our eating not
presuming that you can have tomatoes
necessarily in this country all year
round oh yeah and I think I think you
know it’s great news that we are you
know we are moving in that time I think
so yeah yeah I think you see even in
restaurants now more and more that with
restaurant says you know you have to
sort of you have to be aware of that you
have to be aware that your diners these
guys you know are looking at seasonality
is one of the things they’re choosing a
restaurant or a or a cookbook or
anything over absolutely yeah and I
think you know it feels like it’s funny
as there’s so much information and so
much in the media but I think it can be
quite difficult to tie yourself to that
yeah every day and sort of practice it
in your daily life and even for me you
know I sometimes find myself buying some
blueberries and yeah in November or
December but it’s just it’s really good
to kind of try and have fun exactly so
this is just gonna bubble away for a few
minutes
you know the potatoes are gonna take on
all the flavors and that’s one of the
wonderful things about potatoes is they
are kind of like sponges aren’t they
they soak are fab solutely everything
and then we’re gonna add a few
vegetables towards the end and the next
thing I’m gonna do is just make a little
carrot pickle what are you looking for
it so just over here yep wonderful
honey I just might need a grater if
there is one at home no that’s the one
thing I haven’t found this week but let
me go no max is saying no no greater I
think thinly sliced just paying a bit
for me so we’ll just do some thinly
sliced carrots usually I grate this
because you know it’s just quick and
really really really easy you know when
I make curries I think it’s really
important to think about not just the
curry not just that kind of that
obviously is the kind of hero of what
you’re eating but I always try and think
about having a pickle having something
kind of slightly citrusy or vinegar
because this is creamy obviously with
the coconut it’s creamy it’s really it’s
got a lot of depth of flavor I’ve got a
sweet potato curry in one of my other
books I make really quick coconut
chutney to go on top whether it’s just
you know some lovely lime or mango
chutney that you might have you know
with your regular kind of you know your
regular sort of curry that you make at
home but I think for me it’s again that
really important thing with sort of
vegetarian cooking and with any kind of
cooking of just thinking about all the
dimensions of how you’re going to eat
the place of food about how it’s going
to taste but about how it’s going to
feel in your mouth that way you’re going
to get the crunch from where you’re
going to get the Christmas front
crispness from where you’re going to get
the creaminess from where you’re going
to get the sort of protein and
heartiness from so you know there’s so
many dimensions to to a plate of food
and that’s it it’s about as a chef it’s
about combining those isn’t it and then
balancing the the different things on a
place absolutely yeah it really is and
you know this I’m a big fan of making
kind of quick pickles whether it’s you
know red cabbage so I quite often pickle
that with a bit of rice wine vinegar and
bit of lime and then put it on top of
soba noodles I quite often do you know
grated carrots and I’ll mix up the kind
of vinegar I use depending on kind of
what part of the world
I’m cooking from really good rice wine
vinegar yeah a lovely so we’re just
adding a little bit of just regular
white wine vinegar to this a bit of
honey and this is where you know I’m
talking about talking about that
layering flavor having that sweetness
having that savoriness it’s really
really important I’m actually going to
Nick that grater oh there we are lovely
did coming for a bit bit of lime zest I
know I’m sure all of you are all over
using zest in your cooking but for me
limes lemons oranges yeah they’re a big
part of how I cook and actually using
the zest is a big part because it has
got a completely different kind of
dimension to the juice hasn’t it the
juice is kind of catchy you know you get
a kick in the face from a bit of lemon
or lime juice but you get kind of a
sherbety freshness that kind of pervades
the whole lime zest especially gives a
sweetness as well in its own way yeah
absolutely and you’ve still got the lime
available yeah so just a little bit of
lime juice in there as well and then a
pinch of salt and if you’re making a
pickle quickly your hands are really
really useful you know if I grated this
it would probably kind of all scrunch
together a bit easier but you know if
you if you just scrunch all of this in
your hands you’re getting all the
flavors working and you know exactly
you’re doing a sort of 2-minute pickle
and quite a lot of this sort of Japanese
pickles that you eat there’s an amazing
restaurant who coiour and so and all of
their pickles are really really quick
amazing have cucumber pickles and stuff
like that it’s Koya that’s no more
they’re not that is they’ve got the
queer bottom bar so I love we don’t have
to be too sad I know it’s really really
really very cool yeah so that’s my
little pickle already done and then I
mean that again it’s one of those so
simple dishes that again you could put
with anything with a nice piece of fish
in what you’re doing exactly or you
could just have you know you could do a
few different vegetables if you’re
having people around for a few drinks
yeah a couple of beers would be happy
day
lovely so we’re just gonna finish off
our curry now I’ve got some tofu here
I’m sure quite a lot of you when I say
the word tofu but I really think that we
haven’t got a kind of vocabulary around
tofu too much in this country I’m sure
some of you are fantastic cooks and you
know cook with tofu but I think you know
there’s lots of different types of tofu
out there and not many of us really
flavor
yeah what what therefore why we should
buy them you know if you bought a sealed
silken tofu the ones that you get in
their little packets there’s all sort of
wobbly a bit like LeMans and try to put
it in this it would be unmissable in
this case you know I think it’s really
important to make sure you’re buying the
right one we’re using firm tofu here
which you know this will cut up into
cubes or into chunks a little bit like
kind of Indian paneer or something like
that and it will hold its shape as it
cooks through the curry there’s other
amazing tofu’s like smoked tofu which I
use quite wonderfully delicious and it’s
you know it’s an incredible kind of
source of protein it’s got loads you
know it’s actually really really good
for us and it’s and again it’s a bit
like the potatoes when you’re using an
encourage such yeah which is yeah which
is lovely so we’re gonna add some of
that that’s just about 200 grams because
any one done much cooking with tofu a
few nods no no one no one’s shoving
their hand up in here you are I’m not
sure that you wouldn’t miss it
we’re just gonna add a few green beans
yeah as I say kind of any any veteran of
always try and sort of build my cooking
around having a couple of vegetables one
that’s got some heartiness whether it’s
squash sweet potato potato something
that’s got you know some backbone is
gonna fill you up and then and then
something green and fresh and vibrant
you know that you perhaps add at the end
and you keep it bit crunch so you’re
jumping all that texture so we’ll just
let that simmer away for a second I’m
just gonna grab a little pan and there
are quite a few sort of things to get on
with when you’re doing this right um but
um no I’ve tried to choreograph all the
recipes in this book so that there’s
there’s kind of no downtime so if you’ve
got this cooking you’re making a pickle
you know you’re frying off your kale so
that you know your cooking time is used
to absolutely the best you know the best
they possibly can be so that you’re not
sort of cooking something going off and
sitting down for half an hour half an
hour I try and use because that’s how I
cook if I’ve got something on the stove
I don’t want to walk away and leave it
but I want to use that time you know to
be productive to make things that are
gonna make what I’ve got in the pan
better so so that’s what this is all
about and I’m actually just gonna I’ve
got some coconut oil in here I’m sure
lots of you know what about coconut oil
lots of people I know my friends the
hems these are coming on in yeah and
coconut oil I love the flavor especially
with you know this kind of cooking and
it’s great if you’re trying to fry stuff
you know to get some crisps penis on it
because it has the highest burning point
yes any oil you know other oils are kind
of damaged when you when you heat them
to this level but we want to get this
kale really lovely and crispy we can
hear so you know in addition to kind of
all the all the kind of nutritional
benefits it’s actually fantastic for
cooking stuff this really really kind of
you know strong strong fantastic so once
once we’ve done that we’re nearly there
it’s very good yeah we have a nice
selection for you you’ve got some
gorgeous play but yeah I think what this
dish is all about you know what I love
putting together in a meal you know
you’ve got we’ve got some some kind of
party nurse and backbone from the
potatoes from the brown rice which again
for angels backstage I’ve cooked off for
us and then we’ve got you know some real
freshness and zinging us from the pickle
we’ve got some some lovely kind of irony
minerally richness and crispy nurse from
this kale and then we’re gonna have a
sprinkling of seeds on top so you know
for me any dinner has to be kind of a
complete picture anything and I think
that for me when I sort of became
vegetarian and started reading a lot of
vegetarian books it was like you know
people are saying I will have you know
camembert but if I get or you know a lot
of things seems to be side dishes and
that’s what I feel really passionately
about in my cooking that you know if
you’re gonna bother spending half an
hour or forty minutes making something
it needs to be you know complete and I
think you know not just a side dish
absolutely and to put those vegetables
in those flavors at the heart and center
of a dish exactly I’m thinking about
color and thinking about casting your
net as wide as possible you know I’m not
a nutritionist i have a massive interest
in nutrition i’m conscious about what I
eat but I don’t want to count color it
calories I don’t want to have to be
thinking too rigidly about nutrition so
for me I just try and cast the net of
you know what I eat in terms of fruits
and vegetables and the rainbow of foods
and also the pulses and the grains that
I as wise as I possibly can because I
feel like then you’re hedging your bets
really it’s like betting on every horse
in the race
yeah so you know and this this dish is a
really good example of that and if it
can simultaneously be as deliciously
smelling and all the good
so in their forgotten seasons you can
see this the chaos is starting to pick
up just a little bit of color from the
from the coconut oil frying there yeah
it’s nice it’s kind of a real sort of
it’s like a really quick version of kind
of you know those kale crisp yeah I’ve
been kind of going crazy about for the
last few years so how we doing it yeah
lovely Wow so um I’m just gonna plate
this up yeah obviously this is a big
part of of how I think about food as
well for a really long time I was you
know a food stylist and I spent a lot of
a lot of my time making food look as
beautiful as it could you’re making you
know a lot of you guys look at pictures
and wanting to eat the food to kind of
lick the page and I think this is a big
part of how I cook because I feel like
foods for me as an offering whether I’m
making it just for myself and I’m having
a quick lunch or whether I’m making it
you know for my family and so actually
taking the extra two or three minutes to
really rather than slop it on a plate on
sit down you know to think about it
because then I think you’re actually
being sated as your foods being brought
to the table as you all know eat with
your eyes as much as anything else
massaman curry on here you’ve got those
peanuts through there you can really
smell the tamarind all the other
delicious spices and the cloves
you know you might seem of weird thing
to put in a curry but they kind of
really really sort of round things off
um being on food stylists moving I mean
so then just a little bit of this lovely
crispy kale which is going to add that
texture I was talking about earlier that
crunch that satisfaction and then we’re
gonna have a little bit of our lovely
carrot pickle on the top there now this
is a monster plate of food so perhaps
don’t take this as a portion size
yeah and then just some lovely seeds
they’re gonna add a bit of crunch we’ve
got some poppy sesame yeah we’ve got
some pumpkin but you could really use
whatever seeds are kind of hanging
around and then a final little flourish
of coriander and no curry would be yeah
exactly so yeah this is my my Buddha
Bowl ladies and gents
do you want to have a tribe absolutely
wonderful ease take a picture and then
we’ll have a quick try doing gorgeous
I’m always getting in trouble for
getting to take the picture
you know these days nothing exists and
this is something no no no no it exists
now and now it exists yeah mmm it’s
amazing
oh that depth of tamarind all about
salmon it’s all about tamarind you take
one thing from this session today take
away put tamarind paste in everything I
love it yeah smoothies ladies am I gonna
ask Anna to sign our wall at which we’re
auctioning in the N and E for the Jamie
on the back I’ve got a pin somewhere
there we go
oh well do and I’ll ask you one more
time for the amazing Anna Jones thank
you very much
you
really good really good
yes have a slightly breakneck drive from
London you come out this morning did
come this morning I was traffic oh yeah
it was wonderful so yeah no but really
happy to be OC you’ve literally gone out
your car done the first mr over the
table
yeah just like to do it that way it’s
just the best way isn’t it staying the
night so you’re gonna make the most of
everything this evening very good anyone
else coming this morning or are you all
hardcore campers hardcore so you’ve been
a busy busy lady yeah new book yeah yeah
it came out July I’m the last one that
long ago was almost exactly a year but
okay yeah I’ve just been subduing every
one of years one a year learnt from
Jamie learn from the best
yeah break you’re not gonna do the same
my grandma did have 12 children with
constantly pregnant for nine years and
for those of you who don’t yet factly
yeah and it might make you money rather
unlike children my no not here today
they hate mark I can say things about
them and now for those of you those
people that don’t know you’re cooking or
your your career so far obviously you
weren’t with Jamie for an awfully long
time yeah I did I worked with him for
nearly seven years right which was an
incredible sort of rollercoaster of an
experienced ready I started off just
after twelve just as he was doing the
school dinners campaign and then kind of
tapped out just after he’d finish the
30-minute meal thing but no no that was
an that was much longer ago okay
with him four or five years ago right
okay so yeah it was the sort of full
trajectory of kind of sort of crazy
rollercoaster he’s been on so it was
really fun so I did lots of work helping
Jamie with his recipes doing food
styling kind of following him around the
world you know sort of crazy missions
the fattest town in America less fat had
to do a American accent so they didn’t
know I was English received for the
first few weeks we hosted a dinner party
here last night for the Food Foundation
which is the amazing charity that Jamie
runs and he was kicking around last
night before going off to do fun things
with groove armada but oh yeah it was
good fun and he’s here with hours later
today what are we cooking what’s we cook
well we’re cooking today something from
my new book which is called a modern way
to cook um and this book was kind of
inspired by my interactions with all the
people who’d been cooking from a modern
way to eats and as a chef you want you
know the recipes that that people engage
in and make to be these really fancy
recipes you know they’re really kind of
like the ones that you came up with that
you think no other chef has ever come up
with but actually in reality the recipes
that people love and that people connect
with are the kind of easy recipes that
take ten or fifteen minutes all the
recipes you know that people associate
with and that was kind of my inspiration
for writing this it’s a lot of quick and
easy you know veg packed kind of
nutritious recipes but hopefully they’re
joyful you could put them in the middle
of the table you could serve them to
your rugby playing friends right um so
now is it true you sort of inspired by
this dish it stood enough muddy fielding
glass exactly so we’re gonna be making
Buddha bowls today it couldn’t be more
suitable
I thought these would be a fantastic
thing to do because this is you know I
first ate a version of this at a
festival covered in mud no in all my
Waterproof yeah and yeah it was just you
know when you eat something and it’s so
bolstering and nourishing and delicious
that you know you you’re ready for
anything again so brilliant so that’s
okay to do I’m a Buddhist so let’s start
off
but a bowl so you know Buddha bowls are
used I think quite often the term is
used it’s people talk about Buddha bowls
or yoga bowls or things like that
essentially they’re just lots of really
lovely delicious good veg pots yeah yeah
nourishing things kind of all all in one
goes so I’m we’re gonna start off with
the paste which actually we need a food
processor we have one of what you think
someone was going to UM they were
bringing one bring up yeah and we’re
gonna start with a paste to make a
lovely massaman curry I don’t know if
you guys have had massaman curry before
if you’re in a real rush you could
actually just buy there’s some quite
good pace you can buy from the
supermarket now but I really really like
making it myself and it’s dead easy so
we’ve got quite a few spices here we’ve
got some fennel seeds we’ve got some
coriander seeds we’ve got some cardamom
the seeds from some cardamom pods here
which the kitchen Angels out the back
have already picked out the pods for
black peppercorns some cloves which you
can smell really strong so lovely
cinnamon garlic and then we’ve got a few
aromatics we’ve got some ginger and
we’ve got some lemongrass and a shallot
and some coriander there so all of this
is going to go into the pace they’re
washing up the food so I’m just gonna
get a little pan on the heat here yep
and we’re just gonna toast off some of
those spices we’re just gonna toast off
the whole ones toasting obviously ground
spices which I’m sure most of you know
means that they burn but if you toast
off the the whole seed spices which I
love to do and I use whole seed spices
as much as I can in my cooking then they
actually just release the natural oils
and you get you know much more depth
yeah and that’s it just just dried fry
pan frying them like this they do just
start to release so we’ve just got the
fennel seeds coriander seeds black
pepper and it’s the cardamom seeds in
there a little bit left in the bottom of
them and we’ll just toast those off for
a couple of minutes while I chop up
there’s a lot on the ginger
now this is going in the food processor
so you don’t need to worry too much
about it being too neat right happy
about um we’ll chop up the ginger I do
use a lot of spices in your cooking as I
said yeah I do use a lot of spices in my
cooking I think when I became vegetarian
seven years ago I realized that I was
actually going to have to look at
cooking in a bit of a different way yeah
I was so used to kind of building my
plates around a piece of meat or a piece
of fish and they’re thinking thinking
about that way in cooking and actually
when I sort of stepped away from that I
found cooking you know this whole world
of food actually opened up and it was
much more interesting and I was cooking
much more around mood and thinking much
more around kind of layering flavor yeah
um you know with citrus with spice with
sweetness okay and making sure that you
know there wasn’t that big thing in the
middle of the in the middle of the plate
that was going to satisfy you it was and
kind of make sure that all those kind of
sign ups is you know in your brain a
kind of kind of firing so we’re just
gonna add all our ingredients in here
the days of people presuming that
vegetarian cooking was boring and
flavorless hopefully there’s been some
amazing amazing kind of progress yeah
definitely over the last over the last
few years which we have a lovely
deliciously an Iran in a basement
exactly yeah and she’s really
championing Japanese yeah I think
vegetarian is such a kind of it’s a word
that has lots of sort of ungenerous
slightly worthy common connotations and
so I do find it quite interesting that
you know people like Ella and other
chefs who are essentially cooking
vegetarian or vegan food don’t don’t
call it that yeah because yeah yeah it’s
just food it’s not vegetarian it’s
generally what it is it’s just it
genuinely is just vibrant delicious
foods yesterday we had the happy pair on
you know those go find them they’re on
the food Tube channel if anyone has ever
doubt the healthiness of vegetarian easy
yeah
very great answer so in there we’ve just
got the shalat the ginger the coriander
those spices we toasted off a little bit
of cinnamon a little bit of clothes and
some chili we’re just going to blitz
that up and you’re wanting this with the
pace down really yeah I’m just gonna add
a little bit of coconut oil to this sort
of make it into a bit more of a kind of
a bit more yeah exactly and then you
don’t really need to add any oil in the
pan so that’s great
as with all three processes just give it
a little bit of a scrape down someone
should invent one of those little itself
straight yeah maybe you should get on it
for next week can be a collaboration
yeah we’re on it great so that’s our
paste done and you can smell that you
know there’s amazing kind of flavours
you can smell the droves this is a real
sort of hit a flavour this color so
we’re gonna get a pan on I might want a
little bit of a deep very big one was
that – this is great we’ll just use oh
there we are
this lovely walk so the base of our
curry is actually going to be in with
any massaman curry is kind of peanuts
you can use you know quite a lot of
people blitz them up some people just
add a couple of tablespoons of peanut
butter we’re gonna use my hair’s getting
caught in microphone we’re gonna Hughes
I’m just some unsalted peanuts it’s
quite important that you do use unsalted
yes don’t buy the ones you er yeah
exactly
if you if you’ve got a bag of those in
then you might not have to bring happy
diners but you know if you these can be
a bit difficult to get hold of if you
really can’t get hold of them then you
could use the salted ones you just have
to soak them in a bit of water okay so
we’re gonna pop these in and we’re just
gonna allow those just to taste off from
right hand oh yeah exactly dry pan
no oil so we’re just gonna pop those in
there toast completely because that’s
not really you know we don’t want that
really really dense savour and actually
you know keeping I don’t know for you
guys know much about kind of nuts and
soaking nuts but the kind of you know
that they’re actually much better for us
kind of in their raw state than they are
toasted unless you do you know unless
you cook them very very very slowly I
was okay there’s something called
activating knots which I’m I know lots
of you will have probably heard about
soaking nuts
we’re not soaking them here but actually
when you soak a nut in water it kind of
acts like it tricks basically the nuts
into thinking that it’s about to go into
a plant so it releases you know this big
jolt of nutrition right and it thinks oh
god I’m turning into a plant already and
I better release all my nutrition yeah
so you know if you do have sort of arms
and your porridge or if you do snack on
nuts then it is worth just you know
soaking them in a bowl of water and
you’re actually really how long does it
take depend on the nuts you just have to
say you know soak them for overnight is
great right okay overnight it’s great
and then you can just keep them in a jar
in the fridge they serve four or five
days and you’re really really kind of
like sort of pimping the nutrition in
your in your food very good lovely so
the nuts are toasting off there I am
just gonna actually add this paste yeah
and as I said before you know you can
just smell that those are kind of just
starting to turn a little bit yeah um
we’re gonna add the paste we already
added a little bit of coconut oil in
here so we’re not going to need to add
any more oil to that thank you
and we’re just gonna fry off the pace
with these peanuts first no a minute or
two and that’s again just to release
it’s a bit of a it’s a bit of a kind of
softer heat now because it’s got a bit
of the moisture so it’s just going to
allow some of those dry spices to just
release some of that oils a little bit
too and actually this pace could be a
great multipurpose one couldn’t it you
could do all sorts yeah you could it’s a
great when I make this at home I’ve
quite often make three or four times
this amount right now you know sticking
a little freezer bag dick in a little
freezer bag or even in kind of an ice
cube tray that’s because then you know
if you’re not cooking pretty huge amount
of people you can just pop out a couple
of ice cubes but it’s one of those
things it’s a bit of a once you’ve made
it you mind if I make a big exactly yeah
exactly
and so once once you’ve got that kind of
smelling good and you can you know it’s
been cooking for a couple of minutes we
can add some coconut milk this is just a
whole tin of coconut milk I use the full
fat stuff yeah yeah but you know you
could use the half that stuff if that’s
if that’s your vibe and then we’re gonna
add some tamarind paste here I’m not
sure how many of you use tamarind at
home you can buy it in it’s sort of raw
form it’s like a little it’s kind of
shaped a bit like pieces of ginger
ginger I’d say big seeds in the middle
it can be a bit of a pain to kind of
prepare if you use the fresh stuff but
most supermarkets now sell this tamarind
paste which is just amazing wonderful
it’s one of those ingredients that you
know like curry leaves or like a few
other things that I just feel like you
can’t really fake or you put it in
anything everything will take sweetness
it’s kind of got a shot it’s one of
those things you know just like miso
paste or something like
yeah so we’re just gonna add some of the
tamarind in there and then I’ve just got
some potatoes here that have been
parboiled just for a few minutes we’re
just gonna chop those in half and pop
them in just a lovely little noob tastes
exactly lovely little new potatoes but
you know as with most kind of curries
you could really mix this up you know to
take account of what’s in season whether
it’s sweet potatoes whether it’s you
know squash you know just move into the
autumn butternut squash or something
will be amazing yeah and I think that’s
the wonderful thing about sort of
vegetarian cooking you kind of you are
so tied to move with the seasons and and
yeah this is what we all should be doing
more of anyways yeah and our eating not
presuming that you can have tomatoes
necessarily in this country all year
round oh yeah and I think I think you
know it’s great news that we are you
know we are moving in that time I think
so yeah yeah I think you see even in
restaurants now more and more that with
restaurant says you know you have to
sort of you have to be aware of that you
have to be aware that your diners these
guys you know are looking at seasonality
is one of the things they’re choosing a
restaurant or a or a cookbook or
anything over absolutely yeah and I
think you know it feels like it’s funny
as there’s so much information and so
much in the media but I think it can be
quite difficult to tie yourself to that
yeah every day and sort of practice it
in your daily life and even for me you
know I sometimes find myself buying some
blueberries and yeah in November or
December but it’s just it’s really good
to kind of try and have fun exactly so
this is just gonna bubble away for a few
minutes
you know the potatoes are gonna take on
all the flavors and that’s one of the
wonderful things about potatoes is they
are kind of like sponges aren’t they
they soak are fab solutely everything
and then we’re gonna add a few
vegetables towards the end and the next
thing I’m gonna do is just make a little
carrot pickle what are you looking for
it so just over here yep wonderful
honey I just might need a grater if
there is one at home no that’s the one
thing I haven’t found this week but let
me go no max is saying no no greater I
think thinly sliced just paying a bit
for me so we’ll just do some thinly
sliced carrots usually I grate this
because you know it’s just quick and
really really really easy you know when
I make curries I think it’s really
important to think about not just the
curry not just that kind of that
obviously is the kind of hero of what
you’re eating but I always try and think
about having a pickle having something
kind of slightly citrusy or vinegar
because this is creamy obviously with
the coconut it’s creamy it’s really it’s
got a lot of depth of flavor I’ve got a
sweet potato curry in one of my other
books I make really quick coconut
chutney to go on top whether it’s just
you know some lovely lime or mango
chutney that you might have you know
with your regular kind of you know your
regular sort of curry that you make at
home but I think for me it’s again that
really important thing with sort of
vegetarian cooking and with any kind of
cooking of just thinking about all the
dimensions of how you’re going to eat
the place of food about how it’s going
to taste but about how it’s going to
feel in your mouth that way you’re going
to get the crunch from where you’re
going to get the Christmas front
crispness from where you’re going to get
the creaminess from where you’re going
to get the sort of protein and
heartiness from so you know there’s so
many dimensions to to a plate of food
and that’s it it’s about as a chef it’s
about combining those isn’t it and then
balancing the the different things on a
place absolutely yeah it really is and
you know this I’m a big fan of making
kind of quick pickles whether it’s you
know red cabbage so I quite often pickle
that with a bit of rice wine vinegar and
bit of lime and then put it on top of
soba noodles I quite often do you know
grated carrots and I’ll mix up the kind
of vinegar I use depending on kind of
what part of the world
I’m cooking from really good rice wine
vinegar yeah a lovely so we’re just
adding a little bit of just regular
white wine vinegar to this a bit of
honey and this is where you know I’m
talking about talking about that
layering flavor having that sweetness
having that savoriness it’s really
really important I’m actually going to
Nick that grater oh there we are lovely
did coming for a bit bit of lime zest I
know I’m sure all of you are all over
using zest in your cooking but for me
limes lemons oranges yeah they’re a big
part of how I cook and actually using
the zest is a big part because it has
got a completely different kind of
dimension to the juice hasn’t it the
juice is kind of catchy you know you get
a kick in the face from a bit of lemon
or lime juice but you get kind of a
sherbety freshness that kind of pervades
the whole lime zest especially gives a
sweetness as well in its own way yeah
absolutely and you’ve still got the lime
available yeah so just a little bit of
lime juice in there as well and then a
pinch of salt and if you’re making a
pickle quickly your hands are really
really useful you know if I grated this
it would probably kind of all scrunch
together a bit easier but you know if
you if you just scrunch all of this in
your hands you’re getting all the
flavors working and you know exactly
you’re doing a sort of 2-minute pickle
and quite a lot of this sort of Japanese
pickles that you eat there’s an amazing
restaurant who coiour and so and all of
their pickles are really really quick
amazing have cucumber pickles and stuff
like that it’s Koya that’s no more
they’re not that is they’ve got the
queer bottom bar so I love we don’t have
to be too sad I know it’s really really
really very cool yeah so that’s my
little pickle already done and then I
mean that again it’s one of those so
simple dishes that again you could put
with anything with a nice piece of fish
in what you’re doing exactly or you
could just have you know you could do a
few different vegetables if you’re
having people around for a few drinks
yeah a couple of beers would be happy
day
lovely so we’re just gonna finish off
our curry now I’ve got some tofu here
I’m sure quite a lot of you when I say
the word tofu but I really think that we
haven’t got a kind of vocabulary around
tofu too much in this country I’m sure
some of you are fantastic cooks and you
know cook with tofu but I think you know
there’s lots of different types of tofu
out there and not many of us really
flavor
yeah what what therefore why we should
buy them you know if you bought a sealed
silken tofu the ones that you get in
their little packets there’s all sort of
wobbly a bit like LeMans and try to put
it in this it would be unmissable in
this case you know I think it’s really
important to make sure you’re buying the
right one we’re using firm tofu here
which you know this will cut up into
cubes or into chunks a little bit like
kind of Indian paneer or something like
that and it will hold its shape as it
cooks through the curry there’s other
amazing tofu’s like smoked tofu which I
use quite wonderfully delicious and it’s
you know it’s an incredible kind of
source of protein it’s got loads you
know it’s actually really really good
for us and it’s and again it’s a bit
like the potatoes when you’re using an
encourage such yeah which is yeah which
is lovely so we’re gonna add some of
that that’s just about 200 grams because
any one done much cooking with tofu a
few nods no no one no one’s shoving
their hand up in here you are I’m not
sure that you wouldn’t miss it
we’re just gonna add a few green beans
yeah as I say kind of any any veteran of
always try and sort of build my cooking
around having a couple of vegetables one
that’s got some heartiness whether it’s
squash sweet potato potato something
that’s got you know some backbone is
gonna fill you up and then and then
something green and fresh and vibrant
you know that you perhaps add at the end
and you keep it bit crunch so you’re
jumping all that texture so we’ll just
let that simmer away for a second I’m
just gonna grab a little pan and there
are quite a few sort of things to get on
with when you’re doing this right um but
um no I’ve tried to choreograph all the
recipes in this book so that there’s
there’s kind of no downtime so if you’ve
got this cooking you’re making a pickle
you know you’re frying off your kale so
that you know your cooking time is used
to absolutely the best you know the best
they possibly can be so that you’re not
sort of cooking something going off and
sitting down for half an hour half an
hour I try and use because that’s how I
cook if I’ve got something on the stove
I don’t want to walk away and leave it
but I want to use that time you know to
be productive to make things that are
gonna make what I’ve got in the pan
better so so that’s what this is all
about and I’m actually just gonna I’ve
got some coconut oil in here I’m sure
lots of you know what about coconut oil
lots of people I know my friends the
hems these are coming on in yeah and
coconut oil I love the flavor especially
with you know this kind of cooking and
it’s great if you’re trying to fry stuff
you know to get some crisps penis on it
because it has the highest burning point
yes any oil you know other oils are kind
of damaged when you when you heat them
to this level but we want to get this
kale really lovely and crispy we can
hear so you know in addition to kind of
all the all the kind of nutritional
benefits it’s actually fantastic for
cooking stuff this really really kind of
you know strong strong fantastic so once
once we’ve done that we’re nearly there
it’s very good yeah we have a nice
selection for you you’ve got some
gorgeous play but yeah I think what this
dish is all about you know what I love
putting together in a meal you know
you’ve got we’ve got some some kind of
party nurse and backbone from the
potatoes from the brown rice which again
for angels backstage I’ve cooked off for
us and then we’ve got you know some real
freshness and zinging us from the pickle
we’ve got some some lovely kind of irony
minerally richness and crispy nurse from
this kale and then we’re gonna have a
sprinkling of seeds on top so you know
for me any dinner has to be kind of a
complete picture anything and I think
that for me when I sort of became
vegetarian and started reading a lot of
vegetarian books it was like you know
people are saying I will have you know
camembert but if I get or you know a lot
of things seems to be side dishes and
that’s what I feel really passionately
about in my cooking that you know if
you’re gonna bother spending half an
hour or forty minutes making something
it needs to be you know complete and I
think you know not just a side dish
absolutely and to put those vegetables
in those flavors at the heart and center
of a dish exactly I’m thinking about
color and thinking about casting your
net as wide as possible you know I’m not
a nutritionist i have a massive interest
in nutrition i’m conscious about what I
eat but I don’t want to count color it
calories I don’t want to have to be
thinking too rigidly about nutrition so
for me I just try and cast the net of
you know what I eat in terms of fruits
and vegetables and the rainbow of foods
and also the pulses and the grains that
I as wise as I possibly can because I
feel like then you’re hedging your bets
really it’s like betting on every horse
in the race
yeah so you know and this this dish is a
really good example of that and if it
can simultaneously be as deliciously
smelling and all the good
so in their forgotten seasons you can
see this the chaos is starting to pick
up just a little bit of color from the
from the coconut oil frying there yeah
it’s nice it’s kind of a real sort of
it’s like a really quick version of kind
of you know those kale crisp yeah I’ve
been kind of going crazy about for the
last few years so how we doing it yeah
lovely Wow so um I’m just gonna plate
this up yeah obviously this is a big
part of of how I think about food as
well for a really long time I was you
know a food stylist and I spent a lot of
a lot of my time making food look as
beautiful as it could you’re making you
know a lot of you guys look at pictures
and wanting to eat the food to kind of
lick the page and I think this is a big
part of how I cook because I feel like
foods for me as an offering whether I’m
making it just for myself and I’m having
a quick lunch or whether I’m making it
you know for my family and so actually
taking the extra two or three minutes to
really rather than slop it on a plate on
sit down you know to think about it
because then I think you’re actually
being sated as your foods being brought
to the table as you all know eat with
your eyes as much as anything else
massaman curry on here you’ve got those
peanuts through there you can really
smell the tamarind all the other
delicious spices and the cloves
you know you might seem of weird thing
to put in a curry but they kind of
really really sort of round things off
um being on food stylists moving I mean
so then just a little bit of this lovely
crispy kale which is going to add that
texture I was talking about earlier that
crunch that satisfaction and then we’re
gonna have a little bit of our lovely
carrot pickle on the top there now this
is a monster plate of food so perhaps
don’t take this as a portion size
yeah and then just some lovely seeds
they’re gonna add a bit of crunch we’ve
got some poppy sesame yeah we’ve got
some pumpkin but you could really use
whatever seeds are kind of hanging
around and then a final little flourish
of coriander and no curry would be yeah
exactly so yeah this is my my Buddha
Bowl ladies and gents
do you want to have a tribe absolutely
wonderful ease take a picture and then
we’ll have a quick try doing gorgeous
I’m always getting in trouble for
getting to take the picture
you know these days nothing exists and
this is something no no no no it exists
now and now it exists yeah mmm it’s
amazing
oh that depth of tamarind all about
salmon it’s all about tamarind you take
one thing from this session today take
away put tamarind paste in everything I
love it yeah smoothies ladies am I gonna
ask Anna to sign our wall at which we’re
auctioning in the N and E for the Jamie
on the back I’ve got a pin somewhere
there we go
oh well do and I’ll ask you one more
time for the amazing Anna Jones thank
you very much
you
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