fancy girls right well enough of those
boys they were gosh they were well
behaved for a change
just test my mic how looks like Jarvan
was saying I don’t even need him like
because I’m so loud I hope I’m not
offending anyone copy
yes gosh right how you doing pretty good
thanks are you all right thank you
this is big festival have you been here
before no no I’ve not been before this
year it’s amazing isn’t it um I never
used this cooker I can help you with
that there we go there we go
right now we better try having nothing
we’ll talk while we’re going because
we’re doing about 47 courses or
something we are doing four to seven
courses which we wish we could feed you
but we can’t so we’re gonna feed you
because he said he doesn’t get to eat
all day I will take this for the team on
behalf of all of you I will sacrifice
myself to eat this amazing food right
what are we cooking
I need a spiralizer and I need people to
start thinking about whether they want
to come and volunteer to spiralize oh
yeah one sushi and there’s a madman a
powerful and lady over there come on oh
wait we need the spiralizer first you
didn’t bring a spiralizer you too we did
we pressed sold out you can’t get any
more we promised to give it to Gennaro
already come on up thanks Ari we did
what yes backstage just a much welcome
to the Emma and Markus everyone this is
Emma and Markus and we’re gonna cook up
lots of different things today so we’re
going to make a spaghetti ragu sorry I’m
covering your lie
we’re gonna make a spaghetti ragu
growing up our favourite food was
getting polonaise and we had the
traditional pasta and spaghetti who
doesn’t love it but as we got a bit
older we realized that you know you
can’t it is a really easy food as this
because yeah but we wanted to eat more
vegetables and actually cooking
spaghetti is really easy but spiralizing
courgettes when you’ve got a spiralizer
even quicker and what we love to do you
know people think health
eating means you have to cook every
single day but actually fights to go
first
we’ve got those blades have you
spiralized before you are that one
chances the blade in it now it’s the
wrong blade rolled laid gosh I think
about ten minutes is fast already is
happening so this is a good point to say
if you don’t have a spiralizer you can
use a normal peeler so you know when
you’re peeling a carrot just apply pay
three times the amount of pressure and
then you can make lovely thick strips
which if you want to you can then trim
or you can just have them pappardelle
style and we’re gonna do courgettes now
because these are lovely your lovely
homegrown project yep or just cause
thats cuz it’s courgette time here we’ll
put it there because the bricks in the
way not that we’re promoting the book or
anything but then you can do courgettes
here and we got for it right emma has
spiralizer more hospitalized before so
have a go here all we need to do is try
and pick I’m all for ugly vegetables but
I tend to pick might keep my ugly bendy
courgettes for other things and I keep
my straight ones for spiralizing so off
you go here we go and so chop fingers
off here you go it really takes a long
time and it’s quite do what we wanted to
do was prove that you know eight minutes
11 minutes ago it takes to cook pasta
you can actually make projects to make
it so this is our wonder vegetable but
only because it’s brilliant is cheap and
is abundant at this time of year but
because you don’t actually need to cook
cause yet which some people are quite
satisfied and it’s such it’s got such a
high water content that just tossing
through a pesto the salt and the acid in
the pesto natural search entire Emma or
putting a hot sauce straight onto it and
tossing it through the noodles and end
up with a lovely white dish and you can
see how quickly is that she makes it
make a noodle yeah so yeah hot or cold
don’t bother to cook your your courgette
see you can put it into a kind of a hot
soup just as you serve it if you’re
gonna make the root vegetable noodles
they look slightly starchy and harder
then you can actually go so
squash noodles oh yeah you can slightly
steam them you can give them a saute
them in a pan gently markers have Buddha
don’t bang pum paara I think I like that
stay here you go sir people say they
tried this before courgette courgette
is courgette is the easy one to do but
then when you even when you’ve mastered
the courgette
okay bendy one I’ll give you a straight
one you can go there you go and if you
do have a bendy one just cut it into
manageable pieces is the tip so um
course yeah that’s the easy one to do
then you can move on to carrots apples
spiralize apples with what do you do you
toast almond joys and a drop of vanilla
and it tastes like apple pie hi this is
really good dollop of yogurt put on your
pancakes put it on your porridge great
breakfast exactly are you allergic to
anything sir are you likely to sue me at
any points for me okay so this is our
ragout so everybody’s got their own
favorite way of doing raghu’s we learned
from our Italian best friends to put a
tiny bit of mixed spice in there to
bring out the flavors and makes it
sweeter a good ragout is always better
than longer you cook it yeah and don’t
always have a we love to do it in a slow
cooker actually yeah but one of our tips
is chicken livers the chicken livers are
a super nutritious food that’s cut upon
completely full of iron very nutritious
and relatively easy now to pick up
organic chicken livers
so we’re big fans of that and adding one
chicken liver at a time depending on
your taste buds or who you’re serving to
and gives it that real meaty depth so if
you have to make your review or very
quickly adding in chicken livers chopped
up into your review is very nice tried
that exam and then we really like it
quite you know it gives it that really
kind of eco deep flavor yeah lovely dip
and we’re gonna make it yes if you’re
gonna make it anyway make tons of ragu
because you can free to some batches you
can come in of an evening when you’re
really fancy something comforting remove
your your ragu from the freezer heat it
in the pan paralyze your jets pop it on
and dinner’s served
that’s a way of basing your meals on
vegetables before you’ve even introduced
a side salad or you know here’s what I
do my kids know that they do they do
had a thumbs up on on the ragout and
courgette II and what I wanted to
quickly say is the lovely team behind
made our ragu for us but it’s piled full
of vegetables and at the end we are one
of the reasons why we’ve got our own
spiralizer is we we didn’t grow up we
wouldn’t call ourselves foodies in the
sense that we grew up cooking on we love
watching Ready Steady Kirk Harriet never
actually did I just watched it and we
cook now for a living and one of the
reasons we set up hems in hems easy we
found a lovely thought it makes more
anything okay then started making it for
other people but we’ve never we’ve still
never and never needed to master the art
of chopping rice so one of the great
things about the spiralizer it makes it
look makes you look like a fancy chef it
does all the hard work you have Michelin
star nice yet without the 10 years in
the kitchen and no fuss if anyone can
see if if it was a bit scared of green
if you actually appeal them peel the
courgette first you can get the kind of
lighter noodles so it’s a great way
we’re introducing its kids and then the
kids really won’t know who they’re
eating and then you know get the kids
involved I mean it’s not it’s not like
holding a mandolin you know one of those
things that’s lives in your cupboard you
know too scared to put your hand in the
cupboard in case you lose a finger it’s
really easy to do your hands are
completely away from the blades and just
like riding a bicycle you know you put
minimum effort in here and the bigger
the cause yet the more noodles obviously
going to get out the other end yeah
there’s two other plates you can have
really thick noodles I think we’ve got
some here and what’s my food I’m just
doing salad over here and you’ve also
got blades you can have really thin
lovely delicate ribbons but yeah the
noodle the small noodle blades our
favorite because it really does look
like pasta and as you can thank you
thanks very much
because as you can see it really starts
from temple especially when it starts to
soften up and stuff in the hot sauce and
you really get that kind of spaghetti
feel so it’s a great way of basing meals
on vegetable we do we cucumbers jazz I
will so I’m just quickly making um we we
get a square we’re through inspiration
come from and lots of different places
we’re half Filipino our mom’s from the
Philippines so she loves
anyone ever have Filipino food before
really you’ve been to Philippines Oh
interesting
we only grew up I went to the
Philippines once growing up Jasmine’s
been a couple of times it’s not really
known for its food culture and actually
the home cooking is amazing and it’s
very much um you know the cheaper cuts
of meat slow-cooked they loved hammerin
you know that sour fruit they loved
ginger and onions and it was a Spanish
colony for 400 years King Philip of
Spain so Philippines sorry
anyway I’m learning I hope I got that
right vanish like bay leaves and
tomatoes anyway our mom taught us to
make food from leftovers so she she
always looked in the fridge on a Sunday
we didn’t get a Sunday root roast
we got a Sunday big soup which is
everything in the fridge put into a
season about to go off that was about to
go off stroke and slightly but actually
it’s just bonus by the way anybody we
haven’t had one of these before and now
she’s showing me all the noodles you can
get so many so she taught us how to make
food go further which i think is a
really really important thing because if
you’re gonna spend money on quality
ingredients Organic me and and beautiful
ingredients you want to not have any
waste and you want to make it easy for
yourself so we love the idea of turning
one thing into another and this salad
came about from having leftover chicken
from a Sunday roast and this is all the
juicy bits pulled off the carcass and
then we save the carcass to make broth
and if you’re if we’re are we’re on the
kitchen table I can’t remember the time
anymore time times come and see us talk
a bit more about broth but we make broth
with our carcass and then this is the
leftover amazing shoe big fans of bone
broth I love it do you love it I love it
I love how do you think a carcass for
after the roast dinner for chicken soups
and it’s just brilliant just using every
last bit so here we we’ve got this you
know quite generous amount of chicken
but say you only had that last two
handfuls left and you wanted to feed a
family of four yeah we would then turn
it into something different so you know
where the spiralizing cucumbers or using
up some leftover roast veg but this one
came about because we love Asian flavor
sesame lime and all those things and
lots
and it all just comes together with a
lovely thing you dressing very good way
I think it’s putting time now okay on to
pudding so not demoed this one before
right could make a bit of room for me
Mel
oh right I’ll come over push like it all
gave that we’re running out of space we
it’s amazing how much mess you can make
and face you can this is my big
Manhattan and you’re using it okay has
anyone ever made our avocado lime
cheesecake oh okay is one of my
favorites and in testing this recipe I
didn’t actually ever get bored of it and
it’s so straight its instead of using
dairy which we are into some people
don’t realize that we actually love I
mean we’re big fans of butter please we
love to love disease we big we promotes
good dairy and there’s a massive
difference and I think it’s all coming
to light now but what is about at the
price of milk its price of milk exactly
sure at the moment
absolutely and all of our farmers living
for off grants and yes and there is a
huge difference in what in what the
right dairy is and good dairy used to be
a cure you know you were not dwelling in
the city you’d be sent out to a spa town
to bathe in the water to drink milk and
to get sunshine yeah so this is not the
reason we’ve made this a dairy-free
cheesecake but this is because we love
we love avocados and at Ricardo’s were a
fantastic fat and if anyone knows up but
we drum what about fat all the time fats
essential an essential food and we’ve
become very scared of it in the last 70
years or so we’ve been taught that it’s
you know to do with obesity high blood
pressure diabetes every and it’s all
coming to light now and it’s all about
it’s not good fats being unsaturated and
bad fats saturated it’s it’s more
complicated more complicated and just
that the easy ways think of it is
natural fats are good for us so whether
that’s the fat from the animal or that’s
the fat from you know just crushed
sunflowers to give you the oil you know
they’re the real fat so it’s very
important to kind of read the labels and
understand what you’re buying so
unprocessed fats of what we need to be
looking at I mean Anna was doing that
lovely curry earlier with that coconut
oil yeah wonderful fat and is your fat
but it’s your fun and it’s a it’s a
great fat to to eat so I first came
across the idea of fat has been good for
us about 10
years ago when a guy who was a kind of
extreme climber basically eating a pot
of coconut oil which I found so bizarre
man who eats a pot of fat yeah and now I
can see where it coming is coming from
its medium chain fatty acids they’re
very slow releasing they’re they’re very
sustaining so it’s a great food it does
it’s not like them something like a it’s
the drink yes like five kids get loads
of energy and then you crash this is a
wonderful way to eat and also it makes
it you can absorb fat soluble vitamins
by eating lots of fats
it makes also I like is it makes
vegetables and people don’t like as much
like the brassicas cauliflower and kale
and broccoli as exactly Oh
coconut roasted Brussels sprouts are
wonderful are amazing and I shouldn’t
have told you because that’s a
non-expert and I’m not supposed to talk
about it but it’s amazing but now you
don’t need to buy the book cuz it adds
that lovely sweetness everyone thinks oh
does that make everything taste
coconutty well you can get different
types of coconut oil now there’s so many
I mean walking around today seeing the
amount of juice brands and coconut water
it’s incredible but it doesn’t make
everything taste coconut and it actually
makes those more bitter vegetables
lovely and sweeter and it gives them
that amazing roasted caramelized I mean
roasted cauliflower florets are
incredible as well taking that brown
tinge yes that brunch to them we love
this food well why are you doing that I
quickly I am I put some lettuce and you
can anyone I’d warp actually before
that’s very delicious I don’t have any
now just letting you know so I would
normally put Pak chewy and letters
together and then the cucumber noodles
and the chicken put more chicken if you
like I know this is your lunch yeah
pretty much of tons and tons of herbs
and lots of spring onions and if I
wanted to I’d add more color I mean I
like that it’s all green I might add
some avocado or you could put in I mean
we almost had the logo for our brand as
a cabbage because we love cabbage
samurais and that is that’s coming to us
to aid our mum from the Philippines they
love cabbage and then our dad was in the
Army and he took us to Germany and we
lived there for two years growing up so
we had so much cabbage sauerkraut
cabbage with everything and we couldn’t
believe it when we were kids coming back
to England how
you like cabbage but yeah also and it’s
such a cheap vegetable as well so
wherever I mean pretty much every meal
I’m eating cabbage
there’s cabbage unit someone yeah oh
there is can everyone see so I put four
large avocados in here it says five in
the recipe book but they were absolutely
humongous then we’ve got all this fat oh
my god coconut oil so this is this is
the fat that’s gonna make it creamy but
also in coconut oil is cold it’s sets so
this kind of sets are the Cheesecake
parts yeah yeah I mean in this weather
you could be throwing it out yeah they
went farmer’s overs when your coconut
oil is not liquid anymore and it’s
winter so so this is just we’ve got
vanilla extract I have no idea but that
is that might be toasted sesame oil yes
it is
soy sauce no we don’t want that either
you know we did promise you we spent an
hour practicing man that’s my tray okay
this is sesame on this is a case of too
many chefs honey okay so look how much
money is going into this pudding you
know you really don’t need a lot and
this is another thing we’re into we’re
into Providence fats but also just
because we’re swapping white sugar or
whatever the devil sweetener is at the
moment with a natural sugar we don’t put
in the same amounts we don’t need to our
taste buds become overly accustomed to
kind of sweet food the sweet even our
fruit has been made to be sweeter and
sweeter
we ate an apple from you know our
grandparents generation it would seem so
so sour to us so this is we we say kind
of taste and taste as you go along if
you’re introducing to family who’ve got
very sweet tooth then put the extra
honey in and then slowly reduce it down
in a matter it could make but also if
you started using some amazing honey
from Regents Park in the restaurant it
tastes my salad I can’t find a fork so
and I’m really worried about your outfit
though a me size spoon
okay maybe we could grab a fork
meanwhile I’m putting in some lime juice
so we’ve got avocado coconut oil and
lime juice in here and because you know
foods taste different all the time we
have to just keep testing and tasting
yeah so you’ll see in our recipe books
we say it’s we’re making like a little
sweetener or add a bit add a pinch of
salt everyone’s idea of pinch the
difference or go slowly and one thing
you must remember to do that of course
and excitement of you all being and
looking at me I got nervous and forgot
to snip my needles so you can it’s fine
because if you buy yourself yeah it
doesn’t matter how long your needles are
but with everyone watching you might
want to be knowing that oh we all you
end up with a lady in the Tramp moment
yeah exactly yeah so this would just
lessels sesame and lime sesame eleven
full simple sesame lime and a tiny bit
of tamari which is a gluten-free soy oh
thank you now I can join em as well
how’s that
hmm really lovely and it’s um freshly
sliced so with cucumber noodles you
don’t want to add the dressing till
you’re ready to eat this amazing quick
summer salad if you used I don’t know
some squash noodles you could lightly
cook them or celeriac or carrot noodles
they do well SM marinated in the UM I
don’t give two onions elegant say you
can yeah there’s a surprise I haven’t
okay
lovely lovely really fresh
that’s our base so we’ve just got honey
avocado coconut oil and lime juice fresh
lime juice and then you can put a pinch
of salt
I find that salt enough sweet pudding
just brings out the flavors more you
actually need to use less less sweetener
fantasticks it more complex and you like
a slightly retro text and I found cool
yes it’s beautiful what I’m gonna do
here so this is toasted pecans so I do
this in a food processor first toasted
pecans were desiccated coconut cacao
nibs and dates and this by itself you
could roll this into balls have you seen
those kind of bliss balls or those power
balls we’re all vegan balls everyone has
you could make that like that and all it
is is that ground up together in a food
processor making little bars for kids
for lunch box brilliant really gonna
pack it into this and we actually have a
cheesecake somewhere already made in
nine of which looking for an avocado tea
felt while I’m making another card a
dessert here as I don’t got the
Cheesecake damn and a glass so we’re
doing a deconstructed one because I
wouldn’t be able to make it set in time
for everyone to see today and we’ve been
serving these at kind of dinner parties
and things that we’ve been doing in
events so we just kind of feels very
fancy same thing the structure different
deacons like I feel like Otto lynge
sometimes I wish so then you put in this
you put in your cheesecake layer layer
sorry this is so good and good for you
this would be a breakfast I mean this is
avocados what’s in your base camp
avocados pecans dates cacao nibs like my
base but yeah pecans desiccated coconut
dates and cacao nibs and then you can
just chill or freeze it and serve it
later people’s if you put some cocoa and
you swap the lime for swap the line for
orange
that’s delicious chocolate orange mousse
and that’s a great way especially if
you’ve got people who are a bit scared
of the fact it’s got some green in it so
there we are look at that again you need
to try it oh yes just like ah Solanki
but no I think she tried this one this
is the this is how it should really look
so as you can see you’ve got oh it’s the
most beautiful cheesecake they set it in
that Ridge and you can just have that
frozen make that a head before a dinner
party
something like this you use means more
than the sweet person in the
relationship she makes the baby anyway
I’m the courier than the quarry in the
sea we call her mitts Mellie Mellie
curry anyway um this is lovely
nicely really really nice and then of
course you can cover it with berries you
can shave chocolate over it or very
otter Lengai pomegranate seeds and lime
zest approval you would approve of that
are you gonna have that piece yeah go
for it yes I’m so sorry we can’t feed
you it’s not our rules I’m sorry but as
I say I’m here to do this for you
how’s that isn’t it good oh it’s really
not and also because they’re quite
pretty that’s holy pretty tea lovely so
if anyone can see there but yeah this is
being one of those that’s kind of we
deter and embarrass where we serve this
and nobody realized at all this got
avocado in Rome so you wouldn’t know
would you like a lime lime lime Ian
delicious and you can make that as a
battle I’m PI almost so anyone that’s
made the avocado lime version remember
chocolates and blood orange is real Wow
really good and then you can dehydrate
blood orange circles and kind of
decorate the top I mean that’s what’s
wonderful I think about you you know
from the recipes is that you can swap
out so many of the in greens for what
you’ve got lately we are the ragout or
the courgette could be could be carrots
as you said not we’re complete trial and
error and I’m not one to run out to the
shops to get something that’s missing
what whatever I’ve got avocado lime
cheesecake
what else we do that picados oh we
wanted to do it today but we ran out of
time it’s a chocolate avocado mousse oh
right what else we do ice cream our mum
taught us that actually women have a car
ice cream you know your mom teaches you
about things going off when you reject
no you follow her as a kid and then you
reject all ideas as you get into a
teenager and then you go to her and you
go mom mom I’ve had a record in an ice
cream or something and she was feeding
that I think my mum stopped
avocado when I was about four years old
and Tom it was Green ice cream and I
didn’t touch it again until I was 12 so
parents don’t do that
really not fair and then I remember my
auntie I was 12 years old my parents
were doing the very seventies thing of
having half avocado avocado every stone
and we just had it with vinaigrette and
my aunt I said don’t you know this is
very good for your skin and that was it
when I was 12 I got into avocados big
time yeah but now really just
understanding we’ve we’ve got to a point
where we’re all embracing the the plant
fats because we understand that fat is
essential yeah and we’re understanding
oily fish but we really are coming from
it the animal fats are super important
just you know we cook in ghee we only
cook in saturated fats because they’re
more heat stable so saturated fats are
mostly recognizable by being solid at
room temperature
that does not mean margarine and things
like that because they’re unnatural fast
so sticks and natural fats and if you’re
building fat back into your diets you
can massively cut down on sugars you can
really stabilize blood sugar levels and
you can feel very satisfied with less
food so there’s a reason we put olive
oil you know butter on our broccoli all
of all on our salads you know we need
those fats there to make a food
satisfying yeah and provenance of food
is very important and that’s why we
really champion the cheaper cuts of
meats and celebrate eating the whole
animal yeah it’s very important to know
why and you can up you know you can up
your game if you buy the cheaper cuts
which doesn’t mean cheap meat you can
actually up your game and support the
farmers who are doing it properly yeah
as well as and you can put amazing
bargain oh yeah go direct to the farmer
because if you’ve got a big fries they
use it you know you can get half you can
get half a cow or half bird half a lab
and you get every single bit and
actually kind of works out cheaper than
just you know the most expensive part is
the chicken breast and we’ve been living
off so keep the skin on your chicken
keep the get you eat the marrow bones
make stock again a promise here you talk
about bronze bronze later
230 I think it is 2:30 2:30 left they
2:30 are you going signing copies of the
book next door is that yeah yes yes if
you have a thing that ladies and
gentlemen please give it up thanks for
the amazingly wonderful
boys they were gosh they were well
behaved for a change
just test my mic how looks like Jarvan
was saying I don’t even need him like
because I’m so loud I hope I’m not
offending anyone copy
yes gosh right how you doing pretty good
thanks are you all right thank you
this is big festival have you been here
before no no I’ve not been before this
year it’s amazing isn’t it um I never
used this cooker I can help you with
that there we go there we go
right now we better try having nothing
we’ll talk while we’re going because
we’re doing about 47 courses or
something we are doing four to seven
courses which we wish we could feed you
but we can’t so we’re gonna feed you
because he said he doesn’t get to eat
all day I will take this for the team on
behalf of all of you I will sacrifice
myself to eat this amazing food right
what are we cooking
I need a spiralizer and I need people to
start thinking about whether they want
to come and volunteer to spiralize oh
yeah one sushi and there’s a madman a
powerful and lady over there come on oh
wait we need the spiralizer first you
didn’t bring a spiralizer you too we did
we pressed sold out you can’t get any
more we promised to give it to Gennaro
already come on up thanks Ari we did
what yes backstage just a much welcome
to the Emma and Markus everyone this is
Emma and Markus and we’re gonna cook up
lots of different things today so we’re
going to make a spaghetti ragu sorry I’m
covering your lie
we’re gonna make a spaghetti ragu
growing up our favourite food was
getting polonaise and we had the
traditional pasta and spaghetti who
doesn’t love it but as we got a bit
older we realized that you know you
can’t it is a really easy food as this
because yeah but we wanted to eat more
vegetables and actually cooking
spaghetti is really easy but spiralizing
courgettes when you’ve got a spiralizer
even quicker and what we love to do you
know people think health
eating means you have to cook every
single day but actually fights to go
first
we’ve got those blades have you
spiralized before you are that one
chances the blade in it now it’s the
wrong blade rolled laid gosh I think
about ten minutes is fast already is
happening so this is a good point to say
if you don’t have a spiralizer you can
use a normal peeler so you know when
you’re peeling a carrot just apply pay
three times the amount of pressure and
then you can make lovely thick strips
which if you want to you can then trim
or you can just have them pappardelle
style and we’re gonna do courgettes now
because these are lovely your lovely
homegrown project yep or just cause
thats cuz it’s courgette time here we’ll
put it there because the bricks in the
way not that we’re promoting the book or
anything but then you can do courgettes
here and we got for it right emma has
spiralizer more hospitalized before so
have a go here all we need to do is try
and pick I’m all for ugly vegetables but
I tend to pick might keep my ugly bendy
courgettes for other things and I keep
my straight ones for spiralizing so off
you go here we go and so chop fingers
off here you go it really takes a long
time and it’s quite do what we wanted to
do was prove that you know eight minutes
11 minutes ago it takes to cook pasta
you can actually make projects to make
it so this is our wonder vegetable but
only because it’s brilliant is cheap and
is abundant at this time of year but
because you don’t actually need to cook
cause yet which some people are quite
satisfied and it’s such it’s got such a
high water content that just tossing
through a pesto the salt and the acid in
the pesto natural search entire Emma or
putting a hot sauce straight onto it and
tossing it through the noodles and end
up with a lovely white dish and you can
see how quickly is that she makes it
make a noodle yeah so yeah hot or cold
don’t bother to cook your your courgette
see you can put it into a kind of a hot
soup just as you serve it if you’re
gonna make the root vegetable noodles
they look slightly starchy and harder
then you can actually go so
squash noodles oh yeah you can slightly
steam them you can give them a saute
them in a pan gently markers have Buddha
don’t bang pum paara I think I like that
stay here you go sir people say they
tried this before courgette courgette
is courgette is the easy one to do but
then when you even when you’ve mastered
the courgette
okay bendy one I’ll give you a straight
one you can go there you go and if you
do have a bendy one just cut it into
manageable pieces is the tip so um
course yeah that’s the easy one to do
then you can move on to carrots apples
spiralize apples with what do you do you
toast almond joys and a drop of vanilla
and it tastes like apple pie hi this is
really good dollop of yogurt put on your
pancakes put it on your porridge great
breakfast exactly are you allergic to
anything sir are you likely to sue me at
any points for me okay so this is our
ragout so everybody’s got their own
favorite way of doing raghu’s we learned
from our Italian best friends to put a
tiny bit of mixed spice in there to
bring out the flavors and makes it
sweeter a good ragout is always better
than longer you cook it yeah and don’t
always have a we love to do it in a slow
cooker actually yeah but one of our tips
is chicken livers the chicken livers are
a super nutritious food that’s cut upon
completely full of iron very nutritious
and relatively easy now to pick up
organic chicken livers
so we’re big fans of that and adding one
chicken liver at a time depending on
your taste buds or who you’re serving to
and gives it that real meaty depth so if
you have to make your review or very
quickly adding in chicken livers chopped
up into your review is very nice tried
that exam and then we really like it
quite you know it gives it that really
kind of eco deep flavor yeah lovely dip
and we’re gonna make it yes if you’re
gonna make it anyway make tons of ragu
because you can free to some batches you
can come in of an evening when you’re
really fancy something comforting remove
your your ragu from the freezer heat it
in the pan paralyze your jets pop it on
and dinner’s served
that’s a way of basing your meals on
vegetables before you’ve even introduced
a side salad or you know here’s what I
do my kids know that they do they do
had a thumbs up on on the ragout and
courgette II and what I wanted to
quickly say is the lovely team behind
made our ragu for us but it’s piled full
of vegetables and at the end we are one
of the reasons why we’ve got our own
spiralizer is we we didn’t grow up we
wouldn’t call ourselves foodies in the
sense that we grew up cooking on we love
watching Ready Steady Kirk Harriet never
actually did I just watched it and we
cook now for a living and one of the
reasons we set up hems in hems easy we
found a lovely thought it makes more
anything okay then started making it for
other people but we’ve never we’ve still
never and never needed to master the art
of chopping rice so one of the great
things about the spiralizer it makes it
look makes you look like a fancy chef it
does all the hard work you have Michelin
star nice yet without the 10 years in
the kitchen and no fuss if anyone can
see if if it was a bit scared of green
if you actually appeal them peel the
courgette first you can get the kind of
lighter noodles so it’s a great way
we’re introducing its kids and then the
kids really won’t know who they’re
eating and then you know get the kids
involved I mean it’s not it’s not like
holding a mandolin you know one of those
things that’s lives in your cupboard you
know too scared to put your hand in the
cupboard in case you lose a finger it’s
really easy to do your hands are
completely away from the blades and just
like riding a bicycle you know you put
minimum effort in here and the bigger
the cause yet the more noodles obviously
going to get out the other end yeah
there’s two other plates you can have
really thick noodles I think we’ve got
some here and what’s my food I’m just
doing salad over here and you’ve also
got blades you can have really thin
lovely delicate ribbons but yeah the
noodle the small noodle blades our
favorite because it really does look
like pasta and as you can thank you
thanks very much
because as you can see it really starts
from temple especially when it starts to
soften up and stuff in the hot sauce and
you really get that kind of spaghetti
feel so it’s a great way of basing meals
on vegetable we do we cucumbers jazz I
will so I’m just quickly making um we we
get a square we’re through inspiration
come from and lots of different places
we’re half Filipino our mom’s from the
Philippines so she loves
anyone ever have Filipino food before
really you’ve been to Philippines Oh
interesting
we only grew up I went to the
Philippines once growing up Jasmine’s
been a couple of times it’s not really
known for its food culture and actually
the home cooking is amazing and it’s
very much um you know the cheaper cuts
of meat slow-cooked they loved hammerin
you know that sour fruit they loved
ginger and onions and it was a Spanish
colony for 400 years King Philip of
Spain so Philippines sorry
anyway I’m learning I hope I got that
right vanish like bay leaves and
tomatoes anyway our mom taught us to
make food from leftovers so she she
always looked in the fridge on a Sunday
we didn’t get a Sunday root roast
we got a Sunday big soup which is
everything in the fridge put into a
season about to go off that was about to
go off stroke and slightly but actually
it’s just bonus by the way anybody we
haven’t had one of these before and now
she’s showing me all the noodles you can
get so many so she taught us how to make
food go further which i think is a
really really important thing because if
you’re gonna spend money on quality
ingredients Organic me and and beautiful
ingredients you want to not have any
waste and you want to make it easy for
yourself so we love the idea of turning
one thing into another and this salad
came about from having leftover chicken
from a Sunday roast and this is all the
juicy bits pulled off the carcass and
then we save the carcass to make broth
and if you’re if we’re are we’re on the
kitchen table I can’t remember the time
anymore time times come and see us talk
a bit more about broth but we make broth
with our carcass and then this is the
leftover amazing shoe big fans of bone
broth I love it do you love it I love it
I love how do you think a carcass for
after the roast dinner for chicken soups
and it’s just brilliant just using every
last bit so here we we’ve got this you
know quite generous amount of chicken
but say you only had that last two
handfuls left and you wanted to feed a
family of four yeah we would then turn
it into something different so you know
where the spiralizing cucumbers or using
up some leftover roast veg but this one
came about because we love Asian flavor
sesame lime and all those things and
lots
and it all just comes together with a
lovely thing you dressing very good way
I think it’s putting time now okay on to
pudding so not demoed this one before
right could make a bit of room for me
Mel
oh right I’ll come over push like it all
gave that we’re running out of space we
it’s amazing how much mess you can make
and face you can this is my big
Manhattan and you’re using it okay has
anyone ever made our avocado lime
cheesecake oh okay is one of my
favorites and in testing this recipe I
didn’t actually ever get bored of it and
it’s so straight its instead of using
dairy which we are into some people
don’t realize that we actually love I
mean we’re big fans of butter please we
love to love disease we big we promotes
good dairy and there’s a massive
difference and I think it’s all coming
to light now but what is about at the
price of milk its price of milk exactly
sure at the moment
absolutely and all of our farmers living
for off grants and yes and there is a
huge difference in what in what the
right dairy is and good dairy used to be
a cure you know you were not dwelling in
the city you’d be sent out to a spa town
to bathe in the water to drink milk and
to get sunshine yeah so this is not the
reason we’ve made this a dairy-free
cheesecake but this is because we love
we love avocados and at Ricardo’s were a
fantastic fat and if anyone knows up but
we drum what about fat all the time fats
essential an essential food and we’ve
become very scared of it in the last 70
years or so we’ve been taught that it’s
you know to do with obesity high blood
pressure diabetes every and it’s all
coming to light now and it’s all about
it’s not good fats being unsaturated and
bad fats saturated it’s it’s more
complicated more complicated and just
that the easy ways think of it is
natural fats are good for us so whether
that’s the fat from the animal or that’s
the fat from you know just crushed
sunflowers to give you the oil you know
they’re the real fat so it’s very
important to kind of read the labels and
understand what you’re buying so
unprocessed fats of what we need to be
looking at I mean Anna was doing that
lovely curry earlier with that coconut
oil yeah wonderful fat and is your fat
but it’s your fun and it’s a it’s a
great fat to to eat so I first came
across the idea of fat has been good for
us about 10
years ago when a guy who was a kind of
extreme climber basically eating a pot
of coconut oil which I found so bizarre
man who eats a pot of fat yeah and now I
can see where it coming is coming from
its medium chain fatty acids they’re
very slow releasing they’re they’re very
sustaining so it’s a great food it does
it’s not like them something like a it’s
the drink yes like five kids get loads
of energy and then you crash this is a
wonderful way to eat and also it makes
it you can absorb fat soluble vitamins
by eating lots of fats
it makes also I like is it makes
vegetables and people don’t like as much
like the brassicas cauliflower and kale
and broccoli as exactly Oh
coconut roasted Brussels sprouts are
wonderful are amazing and I shouldn’t
have told you because that’s a
non-expert and I’m not supposed to talk
about it but it’s amazing but now you
don’t need to buy the book cuz it adds
that lovely sweetness everyone thinks oh
does that make everything taste
coconutty well you can get different
types of coconut oil now there’s so many
I mean walking around today seeing the
amount of juice brands and coconut water
it’s incredible but it doesn’t make
everything taste coconut and it actually
makes those more bitter vegetables
lovely and sweeter and it gives them
that amazing roasted caramelized I mean
roasted cauliflower florets are
incredible as well taking that brown
tinge yes that brunch to them we love
this food well why are you doing that I
quickly I am I put some lettuce and you
can anyone I’d warp actually before
that’s very delicious I don’t have any
now just letting you know so I would
normally put Pak chewy and letters
together and then the cucumber noodles
and the chicken put more chicken if you
like I know this is your lunch yeah
pretty much of tons and tons of herbs
and lots of spring onions and if I
wanted to I’d add more color I mean I
like that it’s all green I might add
some avocado or you could put in I mean
we almost had the logo for our brand as
a cabbage because we love cabbage
samurais and that is that’s coming to us
to aid our mum from the Philippines they
love cabbage and then our dad was in the
Army and he took us to Germany and we
lived there for two years growing up so
we had so much cabbage sauerkraut
cabbage with everything and we couldn’t
believe it when we were kids coming back
to England how
you like cabbage but yeah also and it’s
such a cheap vegetable as well so
wherever I mean pretty much every meal
I’m eating cabbage
there’s cabbage unit someone yeah oh
there is can everyone see so I put four
large avocados in here it says five in
the recipe book but they were absolutely
humongous then we’ve got all this fat oh
my god coconut oil so this is this is
the fat that’s gonna make it creamy but
also in coconut oil is cold it’s sets so
this kind of sets are the Cheesecake
parts yeah yeah I mean in this weather
you could be throwing it out yeah they
went farmer’s overs when your coconut
oil is not liquid anymore and it’s
winter so so this is just we’ve got
vanilla extract I have no idea but that
is that might be toasted sesame oil yes
it is
soy sauce no we don’t want that either
you know we did promise you we spent an
hour practicing man that’s my tray okay
this is sesame on this is a case of too
many chefs honey okay so look how much
money is going into this pudding you
know you really don’t need a lot and
this is another thing we’re into we’re
into Providence fats but also just
because we’re swapping white sugar or
whatever the devil sweetener is at the
moment with a natural sugar we don’t put
in the same amounts we don’t need to our
taste buds become overly accustomed to
kind of sweet food the sweet even our
fruit has been made to be sweeter and
sweeter
we ate an apple from you know our
grandparents generation it would seem so
so sour to us so this is we we say kind
of taste and taste as you go along if
you’re introducing to family who’ve got
very sweet tooth then put the extra
honey in and then slowly reduce it down
in a matter it could make but also if
you started using some amazing honey
from Regents Park in the restaurant it
tastes my salad I can’t find a fork so
and I’m really worried about your outfit
though a me size spoon
okay maybe we could grab a fork
meanwhile I’m putting in some lime juice
so we’ve got avocado coconut oil and
lime juice in here and because you know
foods taste different all the time we
have to just keep testing and tasting
yeah so you’ll see in our recipe books
we say it’s we’re making like a little
sweetener or add a bit add a pinch of
salt everyone’s idea of pinch the
difference or go slowly and one thing
you must remember to do that of course
and excitement of you all being and
looking at me I got nervous and forgot
to snip my needles so you can it’s fine
because if you buy yourself yeah it
doesn’t matter how long your needles are
but with everyone watching you might
want to be knowing that oh we all you
end up with a lady in the Tramp moment
yeah exactly yeah so this would just
lessels sesame and lime sesame eleven
full simple sesame lime and a tiny bit
of tamari which is a gluten-free soy oh
thank you now I can join em as well
how’s that
hmm really lovely and it’s um freshly
sliced so with cucumber noodles you
don’t want to add the dressing till
you’re ready to eat this amazing quick
summer salad if you used I don’t know
some squash noodles you could lightly
cook them or celeriac or carrot noodles
they do well SM marinated in the UM I
don’t give two onions elegant say you
can yeah there’s a surprise I haven’t
okay
lovely lovely really fresh
that’s our base so we’ve just got honey
avocado coconut oil and lime juice fresh
lime juice and then you can put a pinch
of salt
I find that salt enough sweet pudding
just brings out the flavors more you
actually need to use less less sweetener
fantasticks it more complex and you like
a slightly retro text and I found cool
yes it’s beautiful what I’m gonna do
here so this is toasted pecans so I do
this in a food processor first toasted
pecans were desiccated coconut cacao
nibs and dates and this by itself you
could roll this into balls have you seen
those kind of bliss balls or those power
balls we’re all vegan balls everyone has
you could make that like that and all it
is is that ground up together in a food
processor making little bars for kids
for lunch box brilliant really gonna
pack it into this and we actually have a
cheesecake somewhere already made in
nine of which looking for an avocado tea
felt while I’m making another card a
dessert here as I don’t got the
Cheesecake damn and a glass so we’re
doing a deconstructed one because I
wouldn’t be able to make it set in time
for everyone to see today and we’ve been
serving these at kind of dinner parties
and things that we’ve been doing in
events so we just kind of feels very
fancy same thing the structure different
deacons like I feel like Otto lynge
sometimes I wish so then you put in this
you put in your cheesecake layer layer
sorry this is so good and good for you
this would be a breakfast I mean this is
avocados what’s in your base camp
avocados pecans dates cacao nibs like my
base but yeah pecans desiccated coconut
dates and cacao nibs and then you can
just chill or freeze it and serve it
later people’s if you put some cocoa and
you swap the lime for swap the line for
orange
that’s delicious chocolate orange mousse
and that’s a great way especially if
you’ve got people who are a bit scared
of the fact it’s got some green in it so
there we are look at that again you need
to try it oh yes just like ah Solanki
but no I think she tried this one this
is the this is how it should really look
so as you can see you’ve got oh it’s the
most beautiful cheesecake they set it in
that Ridge and you can just have that
frozen make that a head before a dinner
party
something like this you use means more
than the sweet person in the
relationship she makes the baby anyway
I’m the courier than the quarry in the
sea we call her mitts Mellie Mellie
curry anyway um this is lovely
nicely really really nice and then of
course you can cover it with berries you
can shave chocolate over it or very
otter Lengai pomegranate seeds and lime
zest approval you would approve of that
are you gonna have that piece yeah go
for it yes I’m so sorry we can’t feed
you it’s not our rules I’m sorry but as
I say I’m here to do this for you
how’s that isn’t it good oh it’s really
not and also because they’re quite
pretty that’s holy pretty tea lovely so
if anyone can see there but yeah this is
being one of those that’s kind of we
deter and embarrass where we serve this
and nobody realized at all this got
avocado in Rome so you wouldn’t know
would you like a lime lime lime Ian
delicious and you can make that as a
battle I’m PI almost so anyone that’s
made the avocado lime version remember
chocolates and blood orange is real Wow
really good and then you can dehydrate
blood orange circles and kind of
decorate the top I mean that’s what’s
wonderful I think about you you know
from the recipes is that you can swap
out so many of the in greens for what
you’ve got lately we are the ragout or
the courgette could be could be carrots
as you said not we’re complete trial and
error and I’m not one to run out to the
shops to get something that’s missing
what whatever I’ve got avocado lime
cheesecake
what else we do that picados oh we
wanted to do it today but we ran out of
time it’s a chocolate avocado mousse oh
right what else we do ice cream our mum
taught us that actually women have a car
ice cream you know your mom teaches you
about things going off when you reject
no you follow her as a kid and then you
reject all ideas as you get into a
teenager and then you go to her and you
go mom mom I’ve had a record in an ice
cream or something and she was feeding
that I think my mum stopped
avocado when I was about four years old
and Tom it was Green ice cream and I
didn’t touch it again until I was 12 so
parents don’t do that
really not fair and then I remember my
auntie I was 12 years old my parents
were doing the very seventies thing of
having half avocado avocado every stone
and we just had it with vinaigrette and
my aunt I said don’t you know this is
very good for your skin and that was it
when I was 12 I got into avocados big
time yeah but now really just
understanding we’ve we’ve got to a point
where we’re all embracing the the plant
fats because we understand that fat is
essential yeah and we’re understanding
oily fish but we really are coming from
it the animal fats are super important
just you know we cook in ghee we only
cook in saturated fats because they’re
more heat stable so saturated fats are
mostly recognizable by being solid at
room temperature
that does not mean margarine and things
like that because they’re unnatural fast
so sticks and natural fats and if you’re
building fat back into your diets you
can massively cut down on sugars you can
really stabilize blood sugar levels and
you can feel very satisfied with less
food so there’s a reason we put olive
oil you know butter on our broccoli all
of all on our salads you know we need
those fats there to make a food
satisfying yeah and provenance of food
is very important and that’s why we
really champion the cheaper cuts of
meats and celebrate eating the whole
animal yeah it’s very important to know
why and you can up you know you can up
your game if you buy the cheaper cuts
which doesn’t mean cheap meat you can
actually up your game and support the
farmers who are doing it properly yeah
as well as and you can put amazing
bargain oh yeah go direct to the farmer
because if you’ve got a big fries they
use it you know you can get half you can
get half a cow or half bird half a lab
and you get every single bit and
actually kind of works out cheaper than
just you know the most expensive part is
the chicken breast and we’ve been living
off so keep the skin on your chicken
keep the get you eat the marrow bones
make stock again a promise here you talk
about bronze bronze later
230 I think it is 2:30 2:30 left they
2:30 are you going signing copies of the
book next door is that yeah yes yes if
you have a thing that ladies and
gentlemen please give it up thanks for
the amazingly wonderful
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