you
we do plan things we do but I actually
like throwing it all away I like things
changing at the very last minute and my
team you know I like SAS they are used
to working with me who is clearly a
nutcase i’ll just change things and
evolve things whatever feels right at
the time in the place you know using the
right produce from the right place so
literally everything can change from one
hour to the next and everyone so used to
me being like that so you know what that
is is it means you have a very free kind
of organic process and also you never
know what’s around the corner you know
we might plan to go into something but
there’s something more interesting or
something more profound that we’ve got
going to do so I like making TV like
that it’s about foods about people’s
about places and it’s about damn good
cooking what I’m trying to do is is to
get an honest approach to his love of
food so it means keeping that camera
rolling a little bit longer so that you
see those little moments of real
spontaneity in just that sense of
surprise that’s what I’m trying to get
and bit humor a bit of fun I loved it
could feed we try and keep it simple
like you can see over there we’re not
using any sort of light or anything
we’re just reflecting a bit of natural
light we’re cooking in a field so you
know it’s kind of in some respects we’ll
be out on the middle of nowhere cooking
up a mountain or we’ll be cooking in
someone’s house but making the show’s
could fund got you know most of the
steam I’ve been working with for 10
years so they’re all old friends give or
take hello the shawshank redemption yeah
you know the big tree when he went and
got the little tune with the keys and in
the cash because his best friend on the
beach we’re gonna reenact that scene I’m
sure we’re gonna put that dead animal on
that wooden table you can get it under
that tree with that beautiful wood but
there’ll be no tin and there’ll be no
cash I cried
so did I but you’ll be crying in there
who don’t do it quicker are we doing the
lamb now in the back what we try to do
is keep that element of surprise and
unexpected there we don’t want
everything to be set in stone so quite
often Jamie will turn up he’ll meet
somebody on the Monday and then by the
Tuesday the recipe that we maybe thought
might happen on the Tuesday has
completely changed and that’s because
he’s genuinely affected by what he’s
done on that that experience ways met
people or tasted different sort of food
and we respond to that that’s what makes
it exciting and so we weren’t planning
on being here in the field with all
these guys doing this we were supposed
to be in the inside her over in
another field but it just felt right
because we were surrounded by all this
great posture which was completely
connected to the story about the lamb
and he you know he really wanted to be
and I think that’s great idea and it
looked amazing this was one of the best
recipes of everything really good oh my
god I’ve learned so many things I mean I
think techniques pastries the way of
butchering beautiful produce I didn’t
even know was on my own backyard you
know massively with it with different
immigrant groups in our country that we
should be proud of and get to know more
you know I’ve learnt a lot from that you
know people that sound like you but have
different story you know that come from
other countries and have different
cultures in their own house you know
I’ve loved all that I don’t know
specifically what it is that I’ve
learned but really you know whether it’s
in the program or the book it’s all down
there it’s all down there
you
we do plan things we do but I actually
like throwing it all away I like things
changing at the very last minute and my
team you know I like SAS they are used
to working with me who is clearly a
nutcase i’ll just change things and
evolve things whatever feels right at
the time in the place you know using the
right produce from the right place so
literally everything can change from one
hour to the next and everyone so used to
me being like that so you know what that
is is it means you have a very free kind
of organic process and also you never
know what’s around the corner you know
we might plan to go into something but
there’s something more interesting or
something more profound that we’ve got
going to do so I like making TV like
that it’s about foods about people’s
about places and it’s about damn good
cooking what I’m trying to do is is to
get an honest approach to his love of
food so it means keeping that camera
rolling a little bit longer so that you
see those little moments of real
spontaneity in just that sense of
surprise that’s what I’m trying to get
and bit humor a bit of fun I loved it
could feed we try and keep it simple
like you can see over there we’re not
using any sort of light or anything
we’re just reflecting a bit of natural
light we’re cooking in a field so you
know it’s kind of in some respects we’ll
be out on the middle of nowhere cooking
up a mountain or we’ll be cooking in
someone’s house but making the show’s
could fund got you know most of the
steam I’ve been working with for 10
years so they’re all old friends give or
take hello the shawshank redemption yeah
you know the big tree when he went and
got the little tune with the keys and in
the cash because his best friend on the
beach we’re gonna reenact that scene I’m
sure we’re gonna put that dead animal on
that wooden table you can get it under
that tree with that beautiful wood but
there’ll be no tin and there’ll be no
cash I cried
so did I but you’ll be crying in there
who don’t do it quicker are we doing the
lamb now in the back what we try to do
is keep that element of surprise and
unexpected there we don’t want
everything to be set in stone so quite
often Jamie will turn up he’ll meet
somebody on the Monday and then by the
Tuesday the recipe that we maybe thought
might happen on the Tuesday has
completely changed and that’s because
he’s genuinely affected by what he’s
done on that that experience ways met
people or tasted different sort of food
and we respond to that that’s what makes
it exciting and so we weren’t planning
on being here in the field with all
these guys doing this we were supposed
to be in the inside her over in
another field but it just felt right
because we were surrounded by all this
great posture which was completely
connected to the story about the lamb
and he you know he really wanted to be
and I think that’s great idea and it
looked amazing this was one of the best
recipes of everything really good oh my
god I’ve learned so many things I mean I
think techniques pastries the way of
butchering beautiful produce I didn’t
even know was on my own backyard you
know massively with it with different
immigrant groups in our country that we
should be proud of and get to know more
you know I’ve learnt a lot from that you
know people that sound like you but have
different story you know that come from
other countries and have different
cultures in their own house you know
I’ve loved all that I don’t know
specifically what it is that I’ve
learned but really you know whether it’s
in the program or the book it’s all down
there it’s all down there
you
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