and she brings her own bowls this is my
but this is a good turnout I’ve never
been to big feasts before it’s amazing
I’ve just got here I know you’ve been
running around like I’m hoping to show
you some kind of quite cool
revolutionary ways of eating healthy
food I have been writing about health
food for quite some time actually for
about I did cook yourself ten eight
years ago now so that long ago I was
twenty Hey so yeah and basically from
taking something the whole idea of that
was just sort of like giving people the
ability to cook delicious food and still
eat what they wanted to eat but just
with a few clever tricks to make it
better now that was kind of
revolutionary back then I mean it’s
amazing it really really was me today
we’ve had the Helmsley’s on without Anna
Jones but amazing people who sort of
carried on what what you started but it
was still it was it was revolutionary it
really was in those days it was the diet
book well it wasn’t really a diaper I
mean it was just a nice style way of
going you know if you instead of using
making lasagna instead of using complete
designer sheets and wanting you to char
grill some courgette slices and do sort
of like a cross between a melanzana
anna’s anya and you just saved yourself
the cars you’re still getting your cards
still getting a coat a sauce still
almost over in there and then you know
I’ve been writing about for a long time
but I just I don’t know I just may annoy
a few people around here but I’m not
sure everyone feels about the whole
clean eating trend because as far as I’m
concerned it’s starting to do my head
I’m so bored of it I mean what do you
mean what do you want aborted what he’s
cleaning exactly okay fine sound so
clinical
it doesn’t sprayed was when in actual
fact what you know the ethos behind PT
I’m fully behind first of all I want to
put that out there yeah I I put
everything from scratch let me do
something eight years ago one of my main
things was making stops fresh what’s a
point using a stock cube if you’re gonna
it’s okay I’m gonna pop a sodium filled
sometimes I mess G feels stop keeping
your food yeah and make it completely
process you know so you know making
fresh socks has been something I’ve been
banging on about for a long time but you
know and using and your food being clean
in that respect fair enough
but then it’s sunny side you see the
hashtag nominees on Instagram here via
hands exactly I’m not very good just a
few I’m gonna say that’s two-thirds
maybe three-quarters of the room yeah so
with with the whole hashtag thing it was
just I mean so clean eating fit food fit
food right that’s healthy food anyway
and then also sort of gluten free wheat
free dairy free fun free those things
you know it starts to get a bit
irritated because also I think that
there’s a really mixed message about
what it really is to be healthy what’s
genuinely healthy and I’ve worked with a
nutritionist on every single one of my
books was genuinely healthy genuinely
from the mouths of a nutritionist many a
nutritionist is balance and it’s boring
people I want to hear that do they they
want some special trick to make silver
bullets yeah you eat this soup you’ll be
healthy forever or yeah no totally or
just you know no one of those industries
that you know it has a lot of money
behind it the health food industry
there’s a lot of nonsense spoken about
the whole thing
yeah and you’re absolutely right that
really is its yeah I mean it’s a
minefield as well and that’s the
frustrating thing is you open up this
can of worms where what is and you’re
all constantly asking yourselves or the
questions of what is genuinely health
healthy food now my philosophy is like
the note said already is to eat loads of
fresh ingredients
loads of different colored foods is much
fruit and veg more along the veg side
than the fruit side as you can add a
yeah much better quality proteins we so
less protein not necessarily meat every
day but better quality meat when you do
have exactly the same with fish same in
fish no way you’re sorting it but eat
less of it you know so people say well
it cost more money but we overeat so you
know a chicken breast I grew up in I
spent time growing up in Thailand a
chicken breast would have fed four
people in a sir fry in Thailand that’s
right yeah you know you know we’re not
one each not one age you know and it’s
just making a little bit gonna way back
in the day you’d have a roast dinner and
you turn it into those different things
now people don’t do these things anymore
so you know anyway it’s just sort of and
then the same goes for carbohydrates you
know eating eating wheat wheat is
totally fine I can tell you the pit mat
people who tell me that they put a
gluten intolerance to the back people
who really have a gluten intolerance I
guarantee you you know if if you’ve been
told by a naturopath you’ve got a gluten
intolerance I would bet the second you
saw a real scientific they would prove
otherwise now I’m an open-minded gal
like I’m absolutely pro all the all the
alternative theories and therapies and I
believe that food can heal your body
really do but I don’t believe that this
gluten thing is that it is completely
what it is I do think that the quality
of gluten as a whole like has got bad
and I think that that’s another thing
where we actually have to if you’re
making your own bread and you’re making
your own pasta you’re making your own
flowers and stuff you’re gonna get
better quality stuff or you just buy the
best quality you can afford good tip for
pasta if you go to the shop and the past
is shiny it tends to be bad quality that
fairy edge looks a bit fluffy on the
edge that tends to be made with better
Germany and much better semolina flour
yeah and stuff and that’s the proper
stuff and your body will digest it it
takes longer it harder for it to digest
the gluten buildup is completely
different in there
anyway I could offer like okay we could
some yeah I know right we got two dishes
to cook we do I know I’m you’re gonna
have to get involved right now but right
what we’re gonna do is one day that was
I’m gonna have to vote on him one more
time
one thing I was finding very interesting
from some of these healthy eating
blogs and stuff was some of these
techniques and new techniques say new I
was thinking in restaurants for with
like oysters with like spiralized
cucumber yes back in the day I mean
actually yeah it’s one of those things
it’s an old taming that sort of become
fashion used in a very different way now
I don’t believe that spiralizing
vegetables should be anything other than
a vegetable it’s not an alternative to
pasta it’s not it’s a really good tip
you can do is do half pasta so get every
nice spelt pasta maybe and then half cos
Yeti yes we’re still getting a pop your
carbs you need carbohydrate guys so
don’t think you don’t and then mix it
with with the qjt and then and then
you’ve got the best of both worlds yeah
and it’s delicious
very good so in this case though I’m
gonna do a marinated Asian noodle salad
which is a Asian noodle salad with
marinated vegetables and then a crispy
chicken satay and some satay sauce
and it’s really fun because we do get to
use one of these yeah so what can I do
for you do you know what you could do
I’m gonna get you right let’s see how
you are all going on your own with a
spiralizer this could be interesting
right yeah because there are you kind of
need to fix them to the table now this
is a spiralizer it’s this weird machine
and use fire dies in the engine yeah
basically like yeah the quick play have
you okay cool do you think you’re on
your own no no you know you just not
doing okay so happening basically makes
this sort of spaghetti shaped person now
we’ll do the easiest thing first which
is the courgettes and we’ll work up to
the that’s easy but still okay
this is a white radish this is called a
daikon or a mealy really delicious sort
of spicy like a relation lots and lots
of liquid in it they’re lovely aren’t
they’re delicious they’re really are
delicious and then they’re almost
impossible sweet potato no you can’t
play around with the
I’ve done these because I think that
they hold on to the flavors the most
thanks spiralize no it’s alright I’m
gonna go steal the hardware I’m just
gonna just find me shred some some sure
lots and that is pretty much like we’re
gonna find loads of fresh herbs in there
as well that is the weird thing but save
those and bug them in stews and stuff
like what make soups out of them so how
many people here have a spiralizer see
that’s interesting I wasn’t I wasn’t
expecting that that see that’s how much
impact this like last year has had on
the world I think yeah cuz I think you
know some of us knew about them a couple
years ago and so you really keep its
really been the last year isn’t it that
the people started talking about them um
and and just sort of Nod and you know
I’m picking pinpoint anyone but you sort
of using them as an alternative to
carbohydrates or are you using them as
well as yeah or to add two things as
well as good oh look at me I’m aspire
like a machine so weird
this is actually really really simple
solid you we’re gonna do this all for in
real time yeah I should let’s find a big
bowl I’m a pro it’s really fun so you
know I’ve never done one of these for
eliezer mine okay then we are going to
make a dressing which is gonna go with
this so we’ve got the juice of three
limes here and to that I’m gonna mix a
tablespoon of I’m using palm sugar it’s
because it’s too high for one but also
because it’s it’s very good yeah buddy I
mean we shouldn’t add too much sugar to
it the one thing I unfortunate I do
agree with is the sugar thing
we do over Ichigo especially the
processed sugar especially especially
the processed sugar but but but natural
sugars naturally occurring naturally
where you can I mean listen every now
and then I’m not gonna give up
white castor sugar delicious brownie
because a real brownie has to have that
crunchy taught you know that crackly top
yeah so I’m not gonna give up my
brownies but I’m only gonna have them
but you know I’m gonna have them
whenever I want them because if like
yours
yeah because life is too short so listen
if you’re looking quite like the 80/20
rule you can kind of be a bit more
considered you know most time every time
then you just have what you fancy but
life to be so boring if you didn’t so
I’ve just put in some tamarind juice you
can buy that already done juice now
which is not really juice it’s just like
a where it’s been soaked in hot water
yeah and some fish sauce I’m actually
I’m just gonna chop up a Chilean it says
to you but this is a bigger of a beast
of a Chile’s I’m only gonna go for the
one one is fine and we’re just gonna
make that’s the dressing so it’s a nice
simple Thai dressing it is there’s some
ingredients as still people aren’t that
comfortable with a lot of Asian ones
yeah and actually the one of the
criticisms I get about my Berg’s because
I grew up all over the world I use world
ingredients and I’m just as comfortable
he into an Asian supermarket as I am you
know in fact probably more comfortable
than walk into your local I’m a disease
mind you think it is just that you think
it’s that it’s a just people find the
the new things a bit scary and a bit
you don’t instantly know what to do with
it then yeah I mean I I think people
just if it’s unfamiliar its feels weird
you know what if you if you’re good at
internet shop knee and you can happily
go on Amazon to buy a book you can go on
a there’s a great website called sous
chef dominated a whole lot of really
chef ingredient very chef-y they’re
lovely those books but they also do
loads of world food as well like well
they have all the Korean stuff that I
talked about it had pretty much a pretty
much everything I have written about in
my book and it gets delivered to your
door the next day so it’s actually
easier yeah it’s easier yeah I’ve got
Amazon account there’s no difference now
we’re gonna make this
a satay sauce this is the best sauce a
sauce in the world if you otherwise but
what we’ve got in is we’ve got coconut
fat this is another interesting one
because this is something that we hear a
lot about drives me mental like actually
insane when I see people using coconut
fat – to fry their eggs and bacon in I
mean kind of fat has really strong
flavored oil it’s the taste of coconut
eggs should not be fried in it unless
they’re gonna be going with like a
nothing Arang or an Asian dish you know
it’s disgusting it’s not good so yeah it
will take on the flavor quite strongly
so this I’m picking a yellow curry now
so this is just to get a curry paste
some Asian brands are not ah a little
bit grosser so just look for the ones
that the back label says it’s all
ingredients you understand I think
they’re abusing spiralizing about the
whole thing everything all right okay oh
he’s good quite therapeutic
yeah I know you’ve got a pretty good
career anyway be okay keep spiral I
follow you around spiralizing anything
more sorry in the right we’re gonna do
is I’m gonna cover that in the dressing
in a minute okay gonna just bring off
this curry paste yeah and then we’re
gonna add in some coconut cream it’s
already spent here you go can you smell
out there probably not trying to wash
things over you get the privilege I just
have to trust us and then some fresh
chicken stock make it yourself a good
tip I have a freezer full of it’s like
you’ve probably bit morbid full of
carcasses have old chickens I’ve eaten
items you know boil down I’m putting
them in I’m putting them in the freezer
when you’ve got enough then just make a
big batch of stock it’s a quite
therapeutic things do on a Sunday but
you don’t stop you just leave it you
have to do anything no big thing leave
with just some carcasses of the chicken
and
some carrots yeah some onions going
there so that was some crunchy peanut
butter you can go crunchy or smooth okay
I’m gonna go crunchy some more palm
sugar yep some fish sauce some lime
leaves these are great
get them dried now you got to get these
in the supermarket now some more
tamarind juice I was talking earlier
actually and saying anything you put
tamarind in it always tastes better
oh my god Tamra’s like Cameron’s just
amazing it’s like the sour version of
you mommy that’s a weird thing I just
think I just created a new taste but
it’s a real depth of flavor to things
you put in it it really does it sort of
is very dynamic flavor it’s acidic it’s
sweets but it’s right we’ve got a salad
dressing here and I’m just gonna cover
that in the salad dressing now we’re get
this is to be marinated so we’re just
gonna give this I’m going on with my
hands because I do believe that they are
the best tools in the kitchen for
anything and if you’re not happy to get
mucky during cooking then you’re not
giving it enough love anyway you need to
feel the love in it do but so you’re
sort of rubbing in the total or not
dressing and you’re really doing it and
what will happen is you leave it for
about 10 minutes to half an hour
actually wait this is fine if you even
do it all day to be honest what will
happen is it will just get more and more
flavor it becomes like a pickle I
suppose but nice spicy dressed
it’s a nerdy pickle um I made quite a
lot of so I think this will be a lovely
little side dish on its own with I mean
with anything really well would that
mean particularly any if you just want
to stick with grilled fish yeah if you
wanted to do with it like I mean I love
to eating a tofu steak at the moment if
your food tough it gets bad fresh I do
you like it I do like it tempering is
how you say it
yeah yeah and right I’m just gonna go
handfuls of where is my brain you’ve
been running around like a headless
Chuck I really have are you staying over
tonight you are I’m gonna say some stuff
yeah I’m saying I’m definitely saying
nobody my mum’s down Maties so and then
yeah I’m going home tomorrow sadly ah
and then loads and loads of fresh menus
it looks like an insane amount of herb
but I just love fragrant food I love
Asian food for all of those flavors and
is what your foods always been it’s
always been so vibrant and just
absolutely packed full of taste I mean
that’s because I you know I was one of
those things back in the day when I
first like cooking and I went to some
really amazing restaurants notorious for
their sort of like simplicity that was
where I cut my teeth and but you know
classically first he’s right and then I
went and worked too low the places most
notably cynjohn restaurant because when
it was that from the best in the world
yeah right so this is our salad I’m
gonna let that marinate for a little bit
of time but that was kind of yapping
with prodigies on that in about five
minutes
now needs to reduce now this is on okay
this is a really good cheat if you want
stacks of flavor in your chicken I mean
stacks curry powder chicken thighs just
cover it almost like a dry rub is if
you’re doing a barbecue and just really
massage that in with some salt and it
just makes it’s almost like a cheats
I’ll say without even having to think
about the sauce it’s so delicious it’s
really good in like making like a
coronation chicken sauce as well I’m
just having to like Charles yeah salad
corn I made you chicken that’s a bit
retro raisins in razors probably
properly yeah I’m sure that’s not the
proper way to do I think I think you are
actually roll it I’m not sure right
right so just rubbing that over and it’s
like a dry rub yeah
in turmeric now but once again we’re
getting involved with our food because
we love getting involved with me I’m
using coconut fat again and then to make
sure these are really coated I’m just
gonna fry these skin side down now the
reason you do that because I want these
really crispy
I’m keeping the skin on what do you
processes this is kind of far I don’t
you know I love checking skin I love
chicken I was looking and I’m just
picking one for me
crispy chicken skin I will literally
take a whole I will take the whole skin
yeah shake it yeah I’m the same they
claim it didn’t come with any yeah with
crumb yeah and then that we’re gonna
just brow are we gonna Chris these are
basically boring doesn’t we won’t bother
with him think about what price alright
so what that’s gonna take a bit of times
quick so what we’ve got our salad made
salad is done salad is done we’ve got
our chicken crisping up and we’ve got a
sauce big made this is dinner we are
back in minutes minutes I say I tell you
as you very sweetie I just did a talk
over the other side of today where I was
somewhere over there over there and and
very sweetly a lovely lady who said
she’s made this oh we have waffle enjoy
about door cooking yeah so and she said
you’ve made this salad three times
there’s my new favorite thing it is one
of the best things you will every I
swear sue me otherwise so we’re just
letting that reduce down
yeah but we’re it’s almost like making a
really nice sticky gravy we want that
chicken stock to have really come down
and become really sort of a the word I’m
sure makes me gag that’s it yeah but it
is anxious is like anxious it’s one of
those words that sounds like what it’s
got a lot to pay because it’s yeah
sounds like what it is yeah
maybe it’s like the idea of somebody
just saying it sir right where’s Ben
here we go very often it’s all very own
I think it’s every year this gets more
and more organized and I’m looking for
like things to throw in the floor name
actually got everything behind you
that’s cuz came who came on early who
runs our kitchen it’s the most organized
man on earth
wonderful here’s my babies legends so
I’m just probably on with our next pose
yes me what’s next so next we are going
to make yeah you might yeah we’re gonna
make a nice say this reluctantly and
don’t hate me for saying this it’s a
superfood salad the reason I couldn’t
think we started this because it has
real foods which should be called super
not looks new crazy stuff like lucuma
and whatever else like what exactly what
do you think the koomer and mac I don’t
know what that is it’s pretty damn
discuss markets on the way home with
this this is a very nice fuzzy
ingredient but we but the really nice
thing about this is actually most of the
markets are stuck here now and it’s hot
smoked salmon yeah any oily fish smoked
so good hot smoked trout is one of my
favorite is things yeah we don’t need
enough trout yeah exactly I totally do
that
yeah it’s a delicious fish right so
we’re gonna make a dressing person okay
so I know I’m gonna be losing one over
the place and I think this but we are
going to be mixing together your a
mixing bowl can you make sense together
a few different ingredients what we’ve
got is some sesame oil how to check that
soy sauce no that was a play around you
wouldn’t even know that would you sesame
oil that’s equal quantities of sesame
oil soy sauce and rice wine vinegar
equal quantities equal quantities and
then we’re going to chop a lot into that
how are you agree because I’m I complain
anywhere there is there might be there
was
Cyril and I’m just got a very finely
chopped OSHA lots this dressing is a
game changer I felt part of this in the
fridge at all times and then all you’ve
got to do is like today we will do is
just make this one batch and you can get
it you know use it on loads and loads of
the things or make a big batch I mean
that’s the other thing I love about your
recipes is that they’re obviously the
recipes are the recipes in the book but
every element of it can be used with
fish with chicken with something else
you could sort of you could pick and
choose and mix and match them the thing
I really want to get across to people if
you’ve always asked you know I don’t I
can’t cook what makes you a good cook
and it’s is the genuine give it down
yeah do you mind
find the finest you can be grateful that
sort of give a damn attitude you worry
but I really believe that that dish
it’ll create at the end is gonna be
beautiful and you want it to taste the
best ok so fitting it with love I’m
really enjoying the process I think
people prang out and panic a bit too
much when they’re trying to cook you
know and it’s just you just enjoy the
process cooking should be fun um and you
should be able to taste the love I don’t
we said that earlier I know I did
whether you’re cooking at home or going
out to a restaurant you have to be able
to taste that someone’s summer on the
liners love this yeah and the best meals
are where it’s produced with produce
that people have loved having in
breeding it and it’s made by chefs and
people who have loved cooking it for
sure so these are starting to stop at
the moment I sort of like classic roast
chicken color I want to go a bit darker
and I wants to feel a bit charred
is if we’ve done them on the grill yeah
we haven’t so other ingredients going in
I’ve got some edamame beans Sonny you
know how many think they’re pretty
common nowadays everyone know an edamame
penis they are really really good for
you they are even sorry it gets a bad
reputation but eating fresh in a moment
is fantastic we’ve got some kale that’s
been blanched and then refreshed in ice
water and then dried
to get all the wetness out of it not
like actually burn the table behind him
and then pop these all in as the solid
and then I tell you what I haven’t done
I should have done this way earlier goes
that’s cool um quinoa horrible
ingredients really really genuinely did
not like quinoa until I learnt how to do
this so what you need to do is you need
to toast it actually it gives it like a
really nutty flavor it’s so much better
um you really have to trust me you a fan
of the quinoa mmm yeah I mean it’s one
of those things again like you you sees
people like like she’s revolting well
quinoa doesn’t taste much unless you put
things in it
really exactly so what we gonna do is we
just got you you want to use a bigger
I’ve never done this so you can you
don’t use a big kind of so you I’m gonna
improvise just because of time as well
because I’m waffling on and sorry I’m
not doing anything as I probably should
be but anyway well we’re gonna toast
that and that you want it to almost get
like a sesame seed when you’ve tasted
assistance is that a really nice dark
golden color yeah so you can get on with
that and then that’s like look amazing
that looks exactly what we’re going for
and I’ll just turn them over and we’re
gonna get we’re gonna get them cooking
it all the way through basically so a
few minutes on the other side but you
want them crispy the whole point of this
is you want it to you put your knife
through that skin in it to crackle or
for you and I to peel all the skin off
and eat ourselves before I’ve done you I
really could do with one of you so we’re
picking a ginger in with she locks and a
lot other ingredients for the dressing
that’s got the soy the rice wine all of
that stuff any good yeah toasted sesame
oil and she likes Joss yeah and we’re
just gonna cut this broccoli bits into
floors
um and well got those raw because I
think that broad broccoli is super
actually we did have dinner last night
for the Jamie Oliver food foundation
some of the young apprentices cooked an
amazing broccoli salad
it was a bit like one of yours it was
sort of Thai spice and it was um it was
gorgeous the boys from modern pantry
they were great what’s that Anna here no
man is not here we had Rob head chef Rob
and two of the apprentice cards from the
15 Foundation now this is another super
food agree everyone is going mad for
Mikado’s and so they should they are so
brilliant your skin.i Mike philosophy is
an avocado a day it keeps the wrinkles
at bay 21 years old so we’re gonna put
some salt in there and now we’re gonna
cook this all right
buttering this one right now and now so
we’ve toasted the nice tasty and now
we’re gonna cook it and now it’s got
flavor and it tastes nothing and it is
delicious like promise you you just
toast it off first and then you cook it
as as you might cook it anyway yeah okay
how much for this cover it doesn’t say
win
so I’m putting the avocado in and listen
I’m when you’re eating like this you I
mean you can do really beautiful stuff
to your feet if you want but this is
like a sophomore lunch with something
yeah so I’m not that fast if you just
shot about my something now it’s not
it’s not Michelin star looking
it’s just tasty taking off with how I’m
feeling is oh yeah anyway so what else
we’ve been up to what else is new you
throw me anything at the moment just
finished
oh right something a big show on Korean
food that’s what I really do I have like
two sides to tutoring club I did pop-up
restaurants but I also do writing and
shooting events and stuff yeah and the
foods I’m most into is Asian but I’m
really into North Asian like Korean and
Japanese I love it and I just done this
huge toys like the dream I feel like
Rick Stein I’ve been traveling and you
know it’s sort of like that kind of
keeping me 16-bit travel luggage is so
it’s been such a great experience how
long it’s been another amazing it was so
good honestly go to Korea is pretty
employees never been to Korea I’ve
always fancied actually yeah I mean it’s
bizarre it’s called really what
interesting history so just putting some
spring onions in here now and what
little tips or little ingredients you
find out there that you didn’t know
anymore the main thing that they are
known for these two things it’s a
slightly sort of more buxom me so it’s
called yang Yang and then you’ve also
got
turn that sort just starts as Blair’s
mentally
and and gochujang which you’re gonna see
a lot more of and it’s like a red chili
miso
oh really fiery it’s fantastic good kick
really does so we’re putting on our
radishes and then you know that the
foods that you really have to try if you
haven’t tried them already a Korean
fried chicken
it’s everything American fried chickens
good Korean fried chicken is American
project because that’s where it came
from
covered in this delicious sticky spicy
sauce do you think that’ll be the next
big trend we’re seeing a sort of
American fried chicken everywhere at the
moment aren’t we I mean I have a Korean
fried chicken yeah something I’ve wanted
to see for a long time I just never got
my bombs doing it I do do the best cream
fried chicken in town right so nice
eventually so there’s already really
beautiful looking southern either way
right it’s like a pleasure to serve oh
yeah we have a range of classes I know I
like the blue one the blue one I like
and then DJ BBQ I can hear I think you
have you’ve seen DJ BBQ yet you’ve got
to see him he’s so fantastic he’s like
my favorite person he’s the last person
on here tomorrow night to end the fest
we like energy it’s gonna be chaos yeah
okay so we’ve got our salad and I’m
gonna just sort of beautifully
spiralized I mean the great thing about
spiralized vegetables is cuz I so pretty
they look great and you don’t really
have to do much to them Oh lovely oh
yeah a good time
yeah I one of your wiggly beds in here
sorry fire chief spiralizer so we’re
just doing this
on this play we just make it look a bit
pretty
it’s the XP stylist in Georgia and then
that’s gonna go mental
burn we’re gonna take this chicken out
let that rest over here so this is like
crunchy tops there’s like proper roast
chicken vibes and the smells and that
curry powder you coated them in a
fantastic I honestly that with just a
salad yeah it’s good enough for me
thanks and then we’re going to you quite
weirdly it’s probably seems quite
peculiar idea we’re going to ladle the
sauce the hot sauce ladle nice fine
don’t worry baby sorry we’re gonna pour
this sauce a sauce mmm
actually got a big spoon oh no it’s
sloppy so that’s an amazing satay sauce
it really is the most delicious a sauce
ever
and then we are going to slice our
chicken and you’ll want to hear that
near that oh yeah you know not quite
it’s crunchy and then we’re just gonna
slice it into pieces I mean this is such
a brilliant summer barbecue dish your
party Dave Garden barbecue would be
fantastic that’s a really good point
we put put this out for everyone to
share I mean that’s gonna go in second
yeah we allowed to feed the audience
we’re not some afraid I have to do I
have to eat everything I’m afraid I say
that I never get to see any of it
there’s hundreds of people yeah I put
weight down thinking I’ll come back and
try that in a minute and it’s all gone
I’ll save us a bit mate you try it
how about bad I’ll pick bits out of
yours I want you to try the whole dough
stop being
the skins get those myself and then so
you’ve had a look at the book yourself
sorry you’d have a look at the book I’d
look into your book yeah yeah I mean are
you gonna find copies of it yeah I’m
gonna do signing so just next door here
is the water stones tent so I can see
we’re there right after here you’ll be
whisked away I mean literally I’ve just
got to be ready sort of blow my own
trumpet a bit I’m afraid
say the response to the book has this
book has been the bit fastest-selling
book I’ve ever done it’s been well you
know we’ve been in the top 10
internationally for like four three
weeks now is that kid amazing and it’s
and it is and then I think the response
from the answer and see me tonight I
don’t want to be disrespectful to people
who do love it but it’s um I think your
father cooking your love for it is
infectious and people do like that in a
cookbook they do like to and also it is
food people can do it it’s not one of
those books everyone always says oh my
cookbook is full of recipe people can do
at home and then you read the
instructions marinate for four and a
half years before serving you go well
brilliant I’m not even good time to do
this go build your own smokehouse out in
the go yeah okay yeah I’ll do that for
dinner tonight but yours is actually as
you say you’ve done all this live here
and we haven’t been you’re annoying you
get some crisps option lots and I always
have these made and then you’re in a
Tupperware box as well a brilliant thing
to add food so that we have has my first
dish this is my sauteed chicken all
notes not so should we start back in
this is my marinated noodle salad
vegetable noodle salad with satay sauce
and crispy chicken thighs amazing
and then just excuse us for a second no
come on Sheldon you like to do this on
now you choose they’ve got a placer
thing oh you
losing everything mind to right let’s go
platinum yeah I think not the plus of
you gorgeous
he’s a platter style food it’s sharing
food its food for having people you like
something up ticket in the near okay
that’s how I really like to eat I mean
it’s about sharing bringing like people
to get them having that sort of
experience by you’re sort of
elbow-to-elbow
drinking wine yep sharing serving each
other it’s much more my vibe looking
what do you need no rice vinegar why
don’t have that then that’s fine fine
I’d like it more acidic I’m gonna go and
then we’re just going to finish our
quinoa back here and get a sorry I’m all
yeah we are back in the room I’m just
gonna strain this out yeah and then you
know your quinoa is ready I mean this
can actually no this is fine is bang-on
and the difference is is the color you
know lovely city brown color and it
tastes for more delicious now really
you’d like to let this sits with a
little net for five minutes just to
absorb any leftover liquid becomes a bit
more fluffy a bit like you do with rice
sadly I think I’ve been walking on too
long anyway and they’re probably gonna
throw me off stage any second and then
I’m gonna give this to me this is gonna
kill I’m doing this people gotta come
right beside them don’t know how to do
that any other way and that will help
actually wilt down that kale again yeah
so so that’s the other thing is that the
raw kale Grimm tastes revolting the the
reason we blanched it and refreshed it
is because it draws out all of that sort
of like acridness from it and that
actually when you marinate it so you
wouldn’t have let this macerate for
about 15 minutes and they were doing it
quinoa will then soak up some more of
the juice and the kale breaks down even
more yeah okay that’s amazing I’m just
gonna pile this it’s such good food
radish in there so we can maybe just add
the registers on the side and then more
flavor we’re gonna make sure all that
dressing goes back on and then that’s
beautiful home smoke it smells fantastic
honestly so we’re gonna just you know I
can with your fingers just big pieces
yeah that’s perfectly cook is like
wibbels flakes apart could not be more
perfect and then some just for a bit
more crunch and more nutritional money
we’re gonna put in some black sesame
seeds and say that is my superfood salad
and my chicken satay thanks guys thanks
for watching
thank you though absolute pleasure to
have you as always
ladies and gentleman these dishes look
awesome what’s up I make you eat some
you can make me some yeah you for me for
this one’s got more acidity in it like a
this one person okay I really want to
try the satay sauce what’s amazing it’s
got a lovely depth of flavor and that
sauce that sauce is brilliant so you
this Alice was a spicy and it’s got
really well-balanced
remember that would be a bit more acidic
if I’d like to order for you I just know
it’s cruel I’m sorry let me blow my own
trumpet me whispering or anything food
love him
um listen I’m gonna be doing a book
signing literally now I don’t enjoy the
tent is just for the rights here the
water so instead 20 yards away and there
they are have all those people so ladies
and gentlemen please join me put your
hands together
the amazing Jersey a skin thank you very
very much you can’t stop eating it I
know you’re gonna sign a book
but this is a good turnout I’ve never
been to big feasts before it’s amazing
I’ve just got here I know you’ve been
running around like I’m hoping to show
you some kind of quite cool
revolutionary ways of eating healthy
food I have been writing about health
food for quite some time actually for
about I did cook yourself ten eight
years ago now so that long ago I was
twenty Hey so yeah and basically from
taking something the whole idea of that
was just sort of like giving people the
ability to cook delicious food and still
eat what they wanted to eat but just
with a few clever tricks to make it
better now that was kind of
revolutionary back then I mean it’s
amazing it really really was me today
we’ve had the Helmsley’s on without Anna
Jones but amazing people who sort of
carried on what what you started but it
was still it was it was revolutionary it
really was in those days it was the diet
book well it wasn’t really a diaper I
mean it was just a nice style way of
going you know if you instead of using
making lasagna instead of using complete
designer sheets and wanting you to char
grill some courgette slices and do sort
of like a cross between a melanzana
anna’s anya and you just saved yourself
the cars you’re still getting your cards
still getting a coat a sauce still
almost over in there and then you know
I’ve been writing about for a long time
but I just I don’t know I just may annoy
a few people around here but I’m not
sure everyone feels about the whole
clean eating trend because as far as I’m
concerned it’s starting to do my head
I’m so bored of it I mean what do you
mean what do you want aborted what he’s
cleaning exactly okay fine sound so
clinical
it doesn’t sprayed was when in actual
fact what you know the ethos behind PT
I’m fully behind first of all I want to
put that out there yeah I I put
everything from scratch let me do
something eight years ago one of my main
things was making stops fresh what’s a
point using a stock cube if you’re gonna
it’s okay I’m gonna pop a sodium filled
sometimes I mess G feels stop keeping
your food yeah and make it completely
process you know so you know making
fresh socks has been something I’ve been
banging on about for a long time but you
know and using and your food being clean
in that respect fair enough
but then it’s sunny side you see the
hashtag nominees on Instagram here via
hands exactly I’m not very good just a
few I’m gonna say that’s two-thirds
maybe three-quarters of the room yeah so
with with the whole hashtag thing it was
just I mean so clean eating fit food fit
food right that’s healthy food anyway
and then also sort of gluten free wheat
free dairy free fun free those things
you know it starts to get a bit
irritated because also I think that
there’s a really mixed message about
what it really is to be healthy what’s
genuinely healthy and I’ve worked with a
nutritionist on every single one of my
books was genuinely healthy genuinely
from the mouths of a nutritionist many a
nutritionist is balance and it’s boring
people I want to hear that do they they
want some special trick to make silver
bullets yeah you eat this soup you’ll be
healthy forever or yeah no totally or
just you know no one of those industries
that you know it has a lot of money
behind it the health food industry
there’s a lot of nonsense spoken about
the whole thing
yeah and you’re absolutely right that
really is its yeah I mean it’s a
minefield as well and that’s the
frustrating thing is you open up this
can of worms where what is and you’re
all constantly asking yourselves or the
questions of what is genuinely health
healthy food now my philosophy is like
the note said already is to eat loads of
fresh ingredients
loads of different colored foods is much
fruit and veg more along the veg side
than the fruit side as you can add a
yeah much better quality proteins we so
less protein not necessarily meat every
day but better quality meat when you do
have exactly the same with fish same in
fish no way you’re sorting it but eat
less of it you know so people say well
it cost more money but we overeat so you
know a chicken breast I grew up in I
spent time growing up in Thailand a
chicken breast would have fed four
people in a sir fry in Thailand that’s
right yeah you know you know we’re not
one each not one age you know and it’s
just making a little bit gonna way back
in the day you’d have a roast dinner and
you turn it into those different things
now people don’t do these things anymore
so you know anyway it’s just sort of and
then the same goes for carbohydrates you
know eating eating wheat wheat is
totally fine I can tell you the pit mat
people who tell me that they put a
gluten intolerance to the back people
who really have a gluten intolerance I
guarantee you you know if if you’ve been
told by a naturopath you’ve got a gluten
intolerance I would bet the second you
saw a real scientific they would prove
otherwise now I’m an open-minded gal
like I’m absolutely pro all the all the
alternative theories and therapies and I
believe that food can heal your body
really do but I don’t believe that this
gluten thing is that it is completely
what it is I do think that the quality
of gluten as a whole like has got bad
and I think that that’s another thing
where we actually have to if you’re
making your own bread and you’re making
your own pasta you’re making your own
flowers and stuff you’re gonna get
better quality stuff or you just buy the
best quality you can afford good tip for
pasta if you go to the shop and the past
is shiny it tends to be bad quality that
fairy edge looks a bit fluffy on the
edge that tends to be made with better
Germany and much better semolina flour
yeah and stuff and that’s the proper
stuff and your body will digest it it
takes longer it harder for it to digest
the gluten buildup is completely
different in there
anyway I could offer like okay we could
some yeah I know right we got two dishes
to cook we do I know I’m you’re gonna
have to get involved right now but right
what we’re gonna do is one day that was
I’m gonna have to vote on him one more
time
one thing I was finding very interesting
from some of these healthy eating
blogs and stuff was some of these
techniques and new techniques say new I
was thinking in restaurants for with
like oysters with like spiralized
cucumber yes back in the day I mean
actually yeah it’s one of those things
it’s an old taming that sort of become
fashion used in a very different way now
I don’t believe that spiralizing
vegetables should be anything other than
a vegetable it’s not an alternative to
pasta it’s not it’s a really good tip
you can do is do half pasta so get every
nice spelt pasta maybe and then half cos
Yeti yes we’re still getting a pop your
carbs you need carbohydrate guys so
don’t think you don’t and then mix it
with with the qjt and then and then
you’ve got the best of both worlds yeah
and it’s delicious
very good so in this case though I’m
gonna do a marinated Asian noodle salad
which is a Asian noodle salad with
marinated vegetables and then a crispy
chicken satay and some satay sauce
and it’s really fun because we do get to
use one of these yeah so what can I do
for you do you know what you could do
I’m gonna get you right let’s see how
you are all going on your own with a
spiralizer this could be interesting
right yeah because there are you kind of
need to fix them to the table now this
is a spiralizer it’s this weird machine
and use fire dies in the engine yeah
basically like yeah the quick play have
you okay cool do you think you’re on
your own no no you know you just not
doing okay so happening basically makes
this sort of spaghetti shaped person now
we’ll do the easiest thing first which
is the courgettes and we’ll work up to
the that’s easy but still okay
this is a white radish this is called a
daikon or a mealy really delicious sort
of spicy like a relation lots and lots
of liquid in it they’re lovely aren’t
they’re delicious they’re really are
delicious and then they’re almost
impossible sweet potato no you can’t
play around with the
I’ve done these because I think that
they hold on to the flavors the most
thanks spiralize no it’s alright I’m
gonna go steal the hardware I’m just
gonna just find me shred some some sure
lots and that is pretty much like we’re
gonna find loads of fresh herbs in there
as well that is the weird thing but save
those and bug them in stews and stuff
like what make soups out of them so how
many people here have a spiralizer see
that’s interesting I wasn’t I wasn’t
expecting that that see that’s how much
impact this like last year has had on
the world I think yeah cuz I think you
know some of us knew about them a couple
years ago and so you really keep its
really been the last year isn’t it that
the people started talking about them um
and and just sort of Nod and you know
I’m picking pinpoint anyone but you sort
of using them as an alternative to
carbohydrates or are you using them as
well as yeah or to add two things as
well as good oh look at me I’m aspire
like a machine so weird
this is actually really really simple
solid you we’re gonna do this all for in
real time yeah I should let’s find a big
bowl I’m a pro it’s really fun so you
know I’ve never done one of these for
eliezer mine okay then we are going to
make a dressing which is gonna go with
this so we’ve got the juice of three
limes here and to that I’m gonna mix a
tablespoon of I’m using palm sugar it’s
because it’s too high for one but also
because it’s it’s very good yeah buddy I
mean we shouldn’t add too much sugar to
it the one thing I unfortunate I do
agree with is the sugar thing
we do over Ichigo especially the
processed sugar especially especially
the processed sugar but but but natural
sugars naturally occurring naturally
where you can I mean listen every now
and then I’m not gonna give up
white castor sugar delicious brownie
because a real brownie has to have that
crunchy taught you know that crackly top
yeah so I’m not gonna give up my
brownies but I’m only gonna have them
but you know I’m gonna have them
whenever I want them because if like
yours
yeah because life is too short so listen
if you’re looking quite like the 80/20
rule you can kind of be a bit more
considered you know most time every time
then you just have what you fancy but
life to be so boring if you didn’t so
I’ve just put in some tamarind juice you
can buy that already done juice now
which is not really juice it’s just like
a where it’s been soaked in hot water
yeah and some fish sauce I’m actually
I’m just gonna chop up a Chilean it says
to you but this is a bigger of a beast
of a Chile’s I’m only gonna go for the
one one is fine and we’re just gonna
make that’s the dressing so it’s a nice
simple Thai dressing it is there’s some
ingredients as still people aren’t that
comfortable with a lot of Asian ones
yeah and actually the one of the
criticisms I get about my Berg’s because
I grew up all over the world I use world
ingredients and I’m just as comfortable
he into an Asian supermarket as I am you
know in fact probably more comfortable
than walk into your local I’m a disease
mind you think it is just that you think
it’s that it’s a just people find the
the new things a bit scary and a bit
you don’t instantly know what to do with
it then yeah I mean I I think people
just if it’s unfamiliar its feels weird
you know what if you if you’re good at
internet shop knee and you can happily
go on Amazon to buy a book you can go on
a there’s a great website called sous
chef dominated a whole lot of really
chef ingredient very chef-y they’re
lovely those books but they also do
loads of world food as well like well
they have all the Korean stuff that I
talked about it had pretty much a pretty
much everything I have written about in
my book and it gets delivered to your
door the next day so it’s actually
easier yeah it’s easier yeah I’ve got
Amazon account there’s no difference now
we’re gonna make this
a satay sauce this is the best sauce a
sauce in the world if you otherwise but
what we’ve got in is we’ve got coconut
fat this is another interesting one
because this is something that we hear a
lot about drives me mental like actually
insane when I see people using coconut
fat – to fry their eggs and bacon in I
mean kind of fat has really strong
flavored oil it’s the taste of coconut
eggs should not be fried in it unless
they’re gonna be going with like a
nothing Arang or an Asian dish you know
it’s disgusting it’s not good so yeah it
will take on the flavor quite strongly
so this I’m picking a yellow curry now
so this is just to get a curry paste
some Asian brands are not ah a little
bit grosser so just look for the ones
that the back label says it’s all
ingredients you understand I think
they’re abusing spiralizing about the
whole thing everything all right okay oh
he’s good quite therapeutic
yeah I know you’ve got a pretty good
career anyway be okay keep spiral I
follow you around spiralizing anything
more sorry in the right we’re gonna do
is I’m gonna cover that in the dressing
in a minute okay gonna just bring off
this curry paste yeah and then we’re
gonna add in some coconut cream it’s
already spent here you go can you smell
out there probably not trying to wash
things over you get the privilege I just
have to trust us and then some fresh
chicken stock make it yourself a good
tip I have a freezer full of it’s like
you’ve probably bit morbid full of
carcasses have old chickens I’ve eaten
items you know boil down I’m putting
them in I’m putting them in the freezer
when you’ve got enough then just make a
big batch of stock it’s a quite
therapeutic things do on a Sunday but
you don’t stop you just leave it you
have to do anything no big thing leave
with just some carcasses of the chicken
and
some carrots yeah some onions going
there so that was some crunchy peanut
butter you can go crunchy or smooth okay
I’m gonna go crunchy some more palm
sugar yep some fish sauce some lime
leaves these are great
get them dried now you got to get these
in the supermarket now some more
tamarind juice I was talking earlier
actually and saying anything you put
tamarind in it always tastes better
oh my god Tamra’s like Cameron’s just
amazing it’s like the sour version of
you mommy that’s a weird thing I just
think I just created a new taste but
it’s a real depth of flavor to things
you put in it it really does it sort of
is very dynamic flavor it’s acidic it’s
sweets but it’s right we’ve got a salad
dressing here and I’m just gonna cover
that in the salad dressing now we’re get
this is to be marinated so we’re just
gonna give this I’m going on with my
hands because I do believe that they are
the best tools in the kitchen for
anything and if you’re not happy to get
mucky during cooking then you’re not
giving it enough love anyway you need to
feel the love in it do but so you’re
sort of rubbing in the total or not
dressing and you’re really doing it and
what will happen is you leave it for
about 10 minutes to half an hour
actually wait this is fine if you even
do it all day to be honest what will
happen is it will just get more and more
flavor it becomes like a pickle I
suppose but nice spicy dressed
it’s a nerdy pickle um I made quite a
lot of so I think this will be a lovely
little side dish on its own with I mean
with anything really well would that
mean particularly any if you just want
to stick with grilled fish yeah if you
wanted to do with it like I mean I love
to eating a tofu steak at the moment if
your food tough it gets bad fresh I do
you like it I do like it tempering is
how you say it
yeah yeah and right I’m just gonna go
handfuls of where is my brain you’ve
been running around like a headless
Chuck I really have are you staying over
tonight you are I’m gonna say some stuff
yeah I’m saying I’m definitely saying
nobody my mum’s down Maties so and then
yeah I’m going home tomorrow sadly ah
and then loads and loads of fresh menus
it looks like an insane amount of herb
but I just love fragrant food I love
Asian food for all of those flavors and
is what your foods always been it’s
always been so vibrant and just
absolutely packed full of taste I mean
that’s because I you know I was one of
those things back in the day when I
first like cooking and I went to some
really amazing restaurants notorious for
their sort of like simplicity that was
where I cut my teeth and but you know
classically first he’s right and then I
went and worked too low the places most
notably cynjohn restaurant because when
it was that from the best in the world
yeah right so this is our salad I’m
gonna let that marinate for a little bit
of time but that was kind of yapping
with prodigies on that in about five
minutes
now needs to reduce now this is on okay
this is a really good cheat if you want
stacks of flavor in your chicken I mean
stacks curry powder chicken thighs just
cover it almost like a dry rub is if
you’re doing a barbecue and just really
massage that in with some salt and it
just makes it’s almost like a cheats
I’ll say without even having to think
about the sauce it’s so delicious it’s
really good in like making like a
coronation chicken sauce as well I’m
just having to like Charles yeah salad
corn I made you chicken that’s a bit
retro raisins in razors probably
properly yeah I’m sure that’s not the
proper way to do I think I think you are
actually roll it I’m not sure right
right so just rubbing that over and it’s
like a dry rub yeah
in turmeric now but once again we’re
getting involved with our food because
we love getting involved with me I’m
using coconut fat again and then to make
sure these are really coated I’m just
gonna fry these skin side down now the
reason you do that because I want these
really crispy
I’m keeping the skin on what do you
processes this is kind of far I don’t
you know I love checking skin I love
chicken I was looking and I’m just
picking one for me
crispy chicken skin I will literally
take a whole I will take the whole skin
yeah shake it yeah I’m the same they
claim it didn’t come with any yeah with
crumb yeah and then that we’re gonna
just brow are we gonna Chris these are
basically boring doesn’t we won’t bother
with him think about what price alright
so what that’s gonna take a bit of times
quick so what we’ve got our salad made
salad is done salad is done we’ve got
our chicken crisping up and we’ve got a
sauce big made this is dinner we are
back in minutes minutes I say I tell you
as you very sweetie I just did a talk
over the other side of today where I was
somewhere over there over there and and
very sweetly a lovely lady who said
she’s made this oh we have waffle enjoy
about door cooking yeah so and she said
you’ve made this salad three times
there’s my new favorite thing it is one
of the best things you will every I
swear sue me otherwise so we’re just
letting that reduce down
yeah but we’re it’s almost like making a
really nice sticky gravy we want that
chicken stock to have really come down
and become really sort of a the word I’m
sure makes me gag that’s it yeah but it
is anxious is like anxious it’s one of
those words that sounds like what it’s
got a lot to pay because it’s yeah
sounds like what it is yeah
maybe it’s like the idea of somebody
just saying it sir right where’s Ben
here we go very often it’s all very own
I think it’s every year this gets more
and more organized and I’m looking for
like things to throw in the floor name
actually got everything behind you
that’s cuz came who came on early who
runs our kitchen it’s the most organized
man on earth
wonderful here’s my babies legends so
I’m just probably on with our next pose
yes me what’s next so next we are going
to make yeah you might yeah we’re gonna
make a nice say this reluctantly and
don’t hate me for saying this it’s a
superfood salad the reason I couldn’t
think we started this because it has
real foods which should be called super
not looks new crazy stuff like lucuma
and whatever else like what exactly what
do you think the koomer and mac I don’t
know what that is it’s pretty damn
discuss markets on the way home with
this this is a very nice fuzzy
ingredient but we but the really nice
thing about this is actually most of the
markets are stuck here now and it’s hot
smoked salmon yeah any oily fish smoked
so good hot smoked trout is one of my
favorite is things yeah we don’t need
enough trout yeah exactly I totally do
that
yeah it’s a delicious fish right so
we’re gonna make a dressing person okay
so I know I’m gonna be losing one over
the place and I think this but we are
going to be mixing together your a
mixing bowl can you make sense together
a few different ingredients what we’ve
got is some sesame oil how to check that
soy sauce no that was a play around you
wouldn’t even know that would you sesame
oil that’s equal quantities of sesame
oil soy sauce and rice wine vinegar
equal quantities equal quantities and
then we’re going to chop a lot into that
how are you agree because I’m I complain
anywhere there is there might be there
was
Cyril and I’m just got a very finely
chopped OSHA lots this dressing is a
game changer I felt part of this in the
fridge at all times and then all you’ve
got to do is like today we will do is
just make this one batch and you can get
it you know use it on loads and loads of
the things or make a big batch I mean
that’s the other thing I love about your
recipes is that they’re obviously the
recipes are the recipes in the book but
every element of it can be used with
fish with chicken with something else
you could sort of you could pick and
choose and mix and match them the thing
I really want to get across to people if
you’ve always asked you know I don’t I
can’t cook what makes you a good cook
and it’s is the genuine give it down
yeah do you mind
find the finest you can be grateful that
sort of give a damn attitude you worry
but I really believe that that dish
it’ll create at the end is gonna be
beautiful and you want it to taste the
best ok so fitting it with love I’m
really enjoying the process I think
people prang out and panic a bit too
much when they’re trying to cook you
know and it’s just you just enjoy the
process cooking should be fun um and you
should be able to taste the love I don’t
we said that earlier I know I did
whether you’re cooking at home or going
out to a restaurant you have to be able
to taste that someone’s summer on the
liners love this yeah and the best meals
are where it’s produced with produce
that people have loved having in
breeding it and it’s made by chefs and
people who have loved cooking it for
sure so these are starting to stop at
the moment I sort of like classic roast
chicken color I want to go a bit darker
and I wants to feel a bit charred
is if we’ve done them on the grill yeah
we haven’t so other ingredients going in
I’ve got some edamame beans Sonny you
know how many think they’re pretty
common nowadays everyone know an edamame
penis they are really really good for
you they are even sorry it gets a bad
reputation but eating fresh in a moment
is fantastic we’ve got some kale that’s
been blanched and then refreshed in ice
water and then dried
to get all the wetness out of it not
like actually burn the table behind him
and then pop these all in as the solid
and then I tell you what I haven’t done
I should have done this way earlier goes
that’s cool um quinoa horrible
ingredients really really genuinely did
not like quinoa until I learnt how to do
this so what you need to do is you need
to toast it actually it gives it like a
really nutty flavor it’s so much better
um you really have to trust me you a fan
of the quinoa mmm yeah I mean it’s one
of those things again like you you sees
people like like she’s revolting well
quinoa doesn’t taste much unless you put
things in it
really exactly so what we gonna do is we
just got you you want to use a bigger
I’ve never done this so you can you
don’t use a big kind of so you I’m gonna
improvise just because of time as well
because I’m waffling on and sorry I’m
not doing anything as I probably should
be but anyway well we’re gonna toast
that and that you want it to almost get
like a sesame seed when you’ve tasted
assistance is that a really nice dark
golden color yeah so you can get on with
that and then that’s like look amazing
that looks exactly what we’re going for
and I’ll just turn them over and we’re
gonna get we’re gonna get them cooking
it all the way through basically so a
few minutes on the other side but you
want them crispy the whole point of this
is you want it to you put your knife
through that skin in it to crackle or
for you and I to peel all the skin off
and eat ourselves before I’ve done you I
really could do with one of you so we’re
picking a ginger in with she locks and a
lot other ingredients for the dressing
that’s got the soy the rice wine all of
that stuff any good yeah toasted sesame
oil and she likes Joss yeah and we’re
just gonna cut this broccoli bits into
floors
um and well got those raw because I
think that broad broccoli is super
actually we did have dinner last night
for the Jamie Oliver food foundation
some of the young apprentices cooked an
amazing broccoli salad
it was a bit like one of yours it was
sort of Thai spice and it was um it was
gorgeous the boys from modern pantry
they were great what’s that Anna here no
man is not here we had Rob head chef Rob
and two of the apprentice cards from the
15 Foundation now this is another super
food agree everyone is going mad for
Mikado’s and so they should they are so
brilliant your skin.i Mike philosophy is
an avocado a day it keeps the wrinkles
at bay 21 years old so we’re gonna put
some salt in there and now we’re gonna
cook this all right
buttering this one right now and now so
we’ve toasted the nice tasty and now
we’re gonna cook it and now it’s got
flavor and it tastes nothing and it is
delicious like promise you you just
toast it off first and then you cook it
as as you might cook it anyway yeah okay
how much for this cover it doesn’t say
win
so I’m putting the avocado in and listen
I’m when you’re eating like this you I
mean you can do really beautiful stuff
to your feet if you want but this is
like a sophomore lunch with something
yeah so I’m not that fast if you just
shot about my something now it’s not
it’s not Michelin star looking
it’s just tasty taking off with how I’m
feeling is oh yeah anyway so what else
we’ve been up to what else is new you
throw me anything at the moment just
finished
oh right something a big show on Korean
food that’s what I really do I have like
two sides to tutoring club I did pop-up
restaurants but I also do writing and
shooting events and stuff yeah and the
foods I’m most into is Asian but I’m
really into North Asian like Korean and
Japanese I love it and I just done this
huge toys like the dream I feel like
Rick Stein I’ve been traveling and you
know it’s sort of like that kind of
keeping me 16-bit travel luggage is so
it’s been such a great experience how
long it’s been another amazing it was so
good honestly go to Korea is pretty
employees never been to Korea I’ve
always fancied actually yeah I mean it’s
bizarre it’s called really what
interesting history so just putting some
spring onions in here now and what
little tips or little ingredients you
find out there that you didn’t know
anymore the main thing that they are
known for these two things it’s a
slightly sort of more buxom me so it’s
called yang Yang and then you’ve also
got
turn that sort just starts as Blair’s
mentally
and and gochujang which you’re gonna see
a lot more of and it’s like a red chili
miso
oh really fiery it’s fantastic good kick
really does so we’re putting on our
radishes and then you know that the
foods that you really have to try if you
haven’t tried them already a Korean
fried chicken
it’s everything American fried chickens
good Korean fried chicken is American
project because that’s where it came
from
covered in this delicious sticky spicy
sauce do you think that’ll be the next
big trend we’re seeing a sort of
American fried chicken everywhere at the
moment aren’t we I mean I have a Korean
fried chicken yeah something I’ve wanted
to see for a long time I just never got
my bombs doing it I do do the best cream
fried chicken in town right so nice
eventually so there’s already really
beautiful looking southern either way
right it’s like a pleasure to serve oh
yeah we have a range of classes I know I
like the blue one the blue one I like
and then DJ BBQ I can hear I think you
have you’ve seen DJ BBQ yet you’ve got
to see him he’s so fantastic he’s like
my favorite person he’s the last person
on here tomorrow night to end the fest
we like energy it’s gonna be chaos yeah
okay so we’ve got our salad and I’m
gonna just sort of beautifully
spiralized I mean the great thing about
spiralized vegetables is cuz I so pretty
they look great and you don’t really
have to do much to them Oh lovely oh
yeah a good time
yeah I one of your wiggly beds in here
sorry fire chief spiralizer so we’re
just doing this
on this play we just make it look a bit
pretty
it’s the XP stylist in Georgia and then
that’s gonna go mental
burn we’re gonna take this chicken out
let that rest over here so this is like
crunchy tops there’s like proper roast
chicken vibes and the smells and that
curry powder you coated them in a
fantastic I honestly that with just a
salad yeah it’s good enough for me
thanks and then we’re going to you quite
weirdly it’s probably seems quite
peculiar idea we’re going to ladle the
sauce the hot sauce ladle nice fine
don’t worry baby sorry we’re gonna pour
this sauce a sauce mmm
actually got a big spoon oh no it’s
sloppy so that’s an amazing satay sauce
it really is the most delicious a sauce
ever
and then we are going to slice our
chicken and you’ll want to hear that
near that oh yeah you know not quite
it’s crunchy and then we’re just gonna
slice it into pieces I mean this is such
a brilliant summer barbecue dish your
party Dave Garden barbecue would be
fantastic that’s a really good point
we put put this out for everyone to
share I mean that’s gonna go in second
yeah we allowed to feed the audience
we’re not some afraid I have to do I
have to eat everything I’m afraid I say
that I never get to see any of it
there’s hundreds of people yeah I put
weight down thinking I’ll come back and
try that in a minute and it’s all gone
I’ll save us a bit mate you try it
how about bad I’ll pick bits out of
yours I want you to try the whole dough
stop being
the skins get those myself and then so
you’ve had a look at the book yourself
sorry you’d have a look at the book I’d
look into your book yeah yeah I mean are
you gonna find copies of it yeah I’m
gonna do signing so just next door here
is the water stones tent so I can see
we’re there right after here you’ll be
whisked away I mean literally I’ve just
got to be ready sort of blow my own
trumpet a bit I’m afraid
say the response to the book has this
book has been the bit fastest-selling
book I’ve ever done it’s been well you
know we’ve been in the top 10
internationally for like four three
weeks now is that kid amazing and it’s
and it is and then I think the response
from the answer and see me tonight I
don’t want to be disrespectful to people
who do love it but it’s um I think your
father cooking your love for it is
infectious and people do like that in a
cookbook they do like to and also it is
food people can do it it’s not one of
those books everyone always says oh my
cookbook is full of recipe people can do
at home and then you read the
instructions marinate for four and a
half years before serving you go well
brilliant I’m not even good time to do
this go build your own smokehouse out in
the go yeah okay yeah I’ll do that for
dinner tonight but yours is actually as
you say you’ve done all this live here
and we haven’t been you’re annoying you
get some crisps option lots and I always
have these made and then you’re in a
Tupperware box as well a brilliant thing
to add food so that we have has my first
dish this is my sauteed chicken all
notes not so should we start back in
this is my marinated noodle salad
vegetable noodle salad with satay sauce
and crispy chicken thighs amazing
and then just excuse us for a second no
come on Sheldon you like to do this on
now you choose they’ve got a placer
thing oh you
losing everything mind to right let’s go
platinum yeah I think not the plus of
you gorgeous
he’s a platter style food it’s sharing
food its food for having people you like
something up ticket in the near okay
that’s how I really like to eat I mean
it’s about sharing bringing like people
to get them having that sort of
experience by you’re sort of
elbow-to-elbow
drinking wine yep sharing serving each
other it’s much more my vibe looking
what do you need no rice vinegar why
don’t have that then that’s fine fine
I’d like it more acidic I’m gonna go and
then we’re just going to finish our
quinoa back here and get a sorry I’m all
yeah we are back in the room I’m just
gonna strain this out yeah and then you
know your quinoa is ready I mean this
can actually no this is fine is bang-on
and the difference is is the color you
know lovely city brown color and it
tastes for more delicious now really
you’d like to let this sits with a
little net for five minutes just to
absorb any leftover liquid becomes a bit
more fluffy a bit like you do with rice
sadly I think I’ve been walking on too
long anyway and they’re probably gonna
throw me off stage any second and then
I’m gonna give this to me this is gonna
kill I’m doing this people gotta come
right beside them don’t know how to do
that any other way and that will help
actually wilt down that kale again yeah
so so that’s the other thing is that the
raw kale Grimm tastes revolting the the
reason we blanched it and refreshed it
is because it draws out all of that sort
of like acridness from it and that
actually when you marinate it so you
wouldn’t have let this macerate for
about 15 minutes and they were doing it
quinoa will then soak up some more of
the juice and the kale breaks down even
more yeah okay that’s amazing I’m just
gonna pile this it’s such good food
radish in there so we can maybe just add
the registers on the side and then more
flavor we’re gonna make sure all that
dressing goes back on and then that’s
beautiful home smoke it smells fantastic
honestly so we’re gonna just you know I
can with your fingers just big pieces
yeah that’s perfectly cook is like
wibbels flakes apart could not be more
perfect and then some just for a bit
more crunch and more nutritional money
we’re gonna put in some black sesame
seeds and say that is my superfood salad
and my chicken satay thanks guys thanks
for watching
thank you though absolute pleasure to
have you as always
ladies and gentleman these dishes look
awesome what’s up I make you eat some
you can make me some yeah you for me for
this one’s got more acidity in it like a
this one person okay I really want to
try the satay sauce what’s amazing it’s
got a lovely depth of flavor and that
sauce that sauce is brilliant so you
this Alice was a spicy and it’s got
really well-balanced
remember that would be a bit more acidic
if I’d like to order for you I just know
it’s cruel I’m sorry let me blow my own
trumpet me whispering or anything food
love him
um listen I’m gonna be doing a book
signing literally now I don’t enjoy the
tent is just for the rights here the
water so instead 20 yards away and there
they are have all those people so ladies
and gentlemen please join me put your
hands together
the amazing Jersey a skin thank you very
very much you can’t stop eating it I
know you’re gonna sign a book
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