30-minute meals is all about really
quick tasty cooking for really busy
people every show we’re doing 40 shows
and every single show has got a meal not
not a dish a whole meal three four five
different things drinks desserts you
know you name it all right really
interesting contemporary dishes really
lots of influences from Asia India
classic British Mediterranean cooking I
mean that the whole thing about
30-minute meals is about being organized
having the right recipes having really
good hints and tips and shortcuts and
little are hard moments and you see over
here this is almost in juicy to rest of
juices now that’s what it’s all about
rib just being clever it’s clever
cooking just use your senses really your
sense of smell
you can smell when things are going
wrong when things are catching you can
hear when things are burning and you
know try and grow some eyes in the back
ear head stuff you want your board where
clove so it doesn’t move I’m going to
use a food processor with the normal
tool mixing blade on the condiments
I need my oven put on to 200 degrees
okay so I Wagner on now I need a kettle
put on what else honey I’ve written 50
30-minute meals in the book and we
filmed 40 of those for the TV series
they’re going to go out like a month
blog in England anyway going towards
Christmas and a month block in spring me
and all of my team have learnt a lot
from doing this series about
organization choices about sort of
almost having sort of pockets of types
of dinner like you know there’s a
one-hour dinner now there’s like a
30-minute dinner now there’s even a
10-minute dinner now and then there’s
the weekend sort of two-hour chill out
have a couple of drinks sort of epic big
roast kind of dinner family cooking so
it’s funny I mean we’re experienced
cooks but it’s made us really focus on
what’s dinner or lunch gonna be like
today well what’s the remit okay you’ve
got 20 minutes okay you know so it’s I
think yeah I think we’re just lean mean
fast cooking machines now and we could
always do it fast
but 30-minute meals the genius of it
isn’t just blasting stuff out a lot of
thought has gone into it a lot of
thought about what’s available in
supermarkets down the market
a lot of thought has gone into you know
how you stagger food stagger dishes in a
meal so that actually you end up at the
end of 30 minutes with everything in the
best possible Nick so yeah it’s been a
real learning curve actually unknowingly
I didn’t think I’d learn anything from
this but but we have we’ve cooked so
much food in the last couple of weeks
that I’m drunk on 30-minute meals like
honestly I don’t even know where I am
anymore I’ve cooked so much you wouldn’t
believe we’re on the with just some two
meals today and the last two that we did
were pretty epic
one was piri piri chicken which was
really good with a fantastic noodle
salad and little Portuguese caramel tart
you got to check that baby out and then
this morning we cooked satay chicken
skewers which was absolutely brilliant
homemade satay sauce like it just made
the stuff that I’ve tried before taste
so bad so yeah they’re good ones but
we’ve done all sorts with on stir fries
we’ve done sort of we did a classic
roast beef dinner in 30 minutes though
you’ve got to see that one that that
that took some thought to do that and
the nice thing about the food is
literally whether you’re cooked the cook
or not cook you can achieve what I’m
achieving 30 minutes you just got to do
what you’re told so when you read the
recipe just do what it says and trust me
and you’ll end up with the right thing
but if you start freestyling it but it’s
it could go anywhere
quick tasty cooking for really busy
people every show we’re doing 40 shows
and every single show has got a meal not
not a dish a whole meal three four five
different things drinks desserts you
know you name it all right really
interesting contemporary dishes really
lots of influences from Asia India
classic British Mediterranean cooking I
mean that the whole thing about
30-minute meals is about being organized
having the right recipes having really
good hints and tips and shortcuts and
little are hard moments and you see over
here this is almost in juicy to rest of
juices now that’s what it’s all about
rib just being clever it’s clever
cooking just use your senses really your
sense of smell
you can smell when things are going
wrong when things are catching you can
hear when things are burning and you
know try and grow some eyes in the back
ear head stuff you want your board where
clove so it doesn’t move I’m going to
use a food processor with the normal
tool mixing blade on the condiments
I need my oven put on to 200 degrees
okay so I Wagner on now I need a kettle
put on what else honey I’ve written 50
30-minute meals in the book and we
filmed 40 of those for the TV series
they’re going to go out like a month
blog in England anyway going towards
Christmas and a month block in spring me
and all of my team have learnt a lot
from doing this series about
organization choices about sort of
almost having sort of pockets of types
of dinner like you know there’s a
one-hour dinner now there’s like a
30-minute dinner now there’s even a
10-minute dinner now and then there’s
the weekend sort of two-hour chill out
have a couple of drinks sort of epic big
roast kind of dinner family cooking so
it’s funny I mean we’re experienced
cooks but it’s made us really focus on
what’s dinner or lunch gonna be like
today well what’s the remit okay you’ve
got 20 minutes okay you know so it’s I
think yeah I think we’re just lean mean
fast cooking machines now and we could
always do it fast
but 30-minute meals the genius of it
isn’t just blasting stuff out a lot of
thought has gone into it a lot of
thought about what’s available in
supermarkets down the market
a lot of thought has gone into you know
how you stagger food stagger dishes in a
meal so that actually you end up at the
end of 30 minutes with everything in the
best possible Nick so yeah it’s been a
real learning curve actually unknowingly
I didn’t think I’d learn anything from
this but but we have we’ve cooked so
much food in the last couple of weeks
that I’m drunk on 30-minute meals like
honestly I don’t even know where I am
anymore I’ve cooked so much you wouldn’t
believe we’re on the with just some two
meals today and the last two that we did
were pretty epic
one was piri piri chicken which was
really good with a fantastic noodle
salad and little Portuguese caramel tart
you got to check that baby out and then
this morning we cooked satay chicken
skewers which was absolutely brilliant
homemade satay sauce like it just made
the stuff that I’ve tried before taste
so bad so yeah they’re good ones but
we’ve done all sorts with on stir fries
we’ve done sort of we did a classic
roast beef dinner in 30 minutes though
you’ve got to see that one that that
that took some thought to do that and
the nice thing about the food is
literally whether you’re cooked the cook
or not cook you can achieve what I’m
achieving 30 minutes you just got to do
what you’re told so when you read the
recipe just do what it says and trust me
and you’ll end up with the right thing
but if you start freestyling it but it’s
it could go anywhere
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