you
hello lovely people so we’re going to do
something a little bit different today
we’re doing real time recipes which
basically means and this is really I got
get in a car and go to the airport in 25
26 minutes okay so I got to pull my
finger out
there’s no second cameras no editing
we’re just going to go for it but before
we do that and come come come this is my
new office we’re here for a couple of
years it’s temporary because the
landlord got rid of us
but this is basically where we do all
the testing so we’ve got different
kitchens and stuff like that come over
here have a little look we’ve got all
our props
we’ve got people hiding behind screens
hello muddy and look welcome to the
world this is like the Aladdin’s cave
this is all the props and plates and
glasses and everything you need to do
what you got to do so yeah it’s kind of
exciting to be in a new location if you
look up it’s all natural daylight whoo
we like daylight in the world of cooking
so over here is the crew and the gang
but one of my buddies fun for Louie
hello so if you don’t know fun for Louie
he has the coolest coolest channel on
YouTube I love it I’m very jealous of
him because he has the most amazing
amazing life tell these guys about your
channel um yeah I travel the world
having adventures and want to share
those adventures with people watching
they whoever wants to watch and today
Jamie’s going to teach me to have some
adventures in the kitchen because this
is a this is a new thing for me really
and like he’s a cool guy
because a he’s lovely but also he’s
open-minded he’s up for it and he’s a
brilliant journalist and we’re just
going to hang now and cook and
technically bro we got like 22 minutes
okay and the idea is that we cook a
salad no we’re not gonna cook it
actually we gonna make a sell okay we’re
going to do a spaghetti dish for summer
which I like I’m gonna make me like a
little starter just because I want to
look after you oh thanks big boy and a
drink so four things in 22 minutes let’s
do it go around the other side big boy
so pet or not you that was the cameraman
he’s by the way the camera man’s big boy
shake your head yes don’t ask me why
he’s called that so look first up we’re
going to do a little starter and so I’ve
got a griddle pan on it’s good on a
barbie got a pan on I just
started a kettle I always do that yeah I
do that say yeah it’s quick quick so
we’re going to do like a crostini it’s
kind of Italian today by the way guys
that’s the theme so I have a pestle and
mortar I’m gonna get Lily to do this cuz
he’s good at smashing things bro what
we’re gonna do is just add a little bit
of salt and you want to get in there bro
a little bit of salt just a nice pinch
to that pestle that’s perfect and then
I’m gonna pick some mint in now mint we
want to just smash this up to like a
paste and just like eight leaves is
gonna give you incredible flavor so yeah
go on okay so stop so instead of
muddling which is cool we want to pound
yeah and then I over here these are in
season right now coming up a loop we got
broad beans you could have fresh or
frozen and some peas again fresh or
frozen they’re really really good so
let’s just go please let’s just do
something yeah so put your hands over to
the don’t fly everywhere all right and
just try and crack them to start with
we’re going to make a kind of it’s a
kind of pesto so pound away probably
looks a little bit dodgy but what you
can do is you can put like a tea towel
over it yeah and smash the hell out of
it
once they start cracking it gets easier
so let’s have a little look okay nice
and what we can do is we can just well
we can just crush them a bit first to
get them going because we don’t want cuz
they’re round you don’t want to fly-in
everywhere
but what’s really nice is the sweetness
you get out of here is unbelievable okay
so we’re just going to bash that I’m
going to toast some nice toast so this
is a crostini so you can use Jupiter or
a nice sort of smaller bread and as that
toast I might rub it with a bit of
rosemary rub it with a little bit of
garlic olive oil he’s kind of doing posh
peas on toast to these technically mushy
peas then yeah that’s exactly it rose
and we’ve got mint we got peas and
there’s I want to introduce ricotta it’s
getting in the supermarkets now and it’s
really really good I’m just a little bit
of that it’s a really healthy cheese
they make actually the first cheese like
a Parmesan or pecorino first and then
the way that’s left they boil or recut
ricotta re cooked and they make this so
dude just try that it will be really
kind of it’ll be like neutral it won’t
be like super tasty won’t be salt we
it’ll just it’s a nice carrier yeah so
what we do is we’re just going to go
into a little bit of bashing action and
this this kind of theory and I think
this is nice because although Louie is
tall and fit and all that he does eat
quite normally sometimes yeah I’m not
not the healthiest so we want to get the
good stuff on him so they’re like
releasing the goodness of flavors and
stuff is absolutely doing that but this
could be good with broad beans this
could be good with asparagus you know
you can kind of take things that you
might think you have to cook and smash
them up raw so we got mint salt and peas
and then we can go to that original
action you again which is muddling and
we’re going to go ricotta and some
parmesan now guys as we’re going to be
doing some pasta I’m going to put that
on in a couple of minutes I just want to
get my great that where’s the greatest
girls
it’s my new kitchen so I don’t really
know where everything is in actual fact
that pile at the end is still unpacked
things but luckily the girls saved me is
there a trick sister no no that’s good
it’s doing ice cream yeah no it’s kind
of like we want it to be like a pace so
think pesto okay and I put a little bit
of parmesan in there and that’s going to
kind of give it that nice seasoning and
that flavor and that’s pretty good I’m
gonna add a lemon juice to this guy’s
lemon juice ricotta parmesan peas bye
girls
that’s the food team guys it’s the end
of the day lemon juice goes in bro
and we can use let’s use a spoon now
where are the spoons guys see she knows
where it is
I don’t okay so now we can just move it
around that and it’s really simple like
a hummus or like a guacamole yeah it’s
all about just tasting it and thinking
okay so that’s nice I’m a little bit
more parmesan because that’s the
seasoning a little bit more lemon juice
because we wanted to get ping and this
is coming this is the balance all right
so the thing is no matter what recipe
you do if you don’t do that little bit
of balancing at the end seasoning people
talk about seasoning but it’s kind of
it’s not a word it’s kind of like it’s
kind of like I don’t know getting the
sounds and your headphones or your car
right you know get the bite the bass you
must have got very used to like just
knowing the exact thing that’s missing
after you when you taste it yeah yeah
you kind of do fine-tuning it and so
that at the moment come that’s just
regular looking toast yeah but we kind
of want it to be special so to make it
special I’m just going to grab some
garlic it’s amazing right because all
you need is one clove of garlic like
this and Louie I’m just gonna rub it all
right like twice that’s all I’m gonna do
okay so garlic smell it though it’s it’s
potent that’s all you need and that’s
why I love cooking because a little rub
can make everything a little bit better
you can you can a little bit of olive
oil right um always crostini should be
hot and warm we don’t want no cold
crusty stuff so we can get rid of this
now Lily is over delivered and done a
fabulous job yeah yeah what we can do I
call this back spooning because it’s on
the back of a spoon and I’m just gonna
do that and really nutritious all that
goodness from the peas mint lemon juice
so you know again just whacked it on
there the fact that it’s hot it kind of
feels lovely by the way this this mix
here could go on a pizza it could go in
a frittata or an omelet you could put it
with pasta very very nice I’m just going
to Nick a couple of you don’t have to do
this right but you can just Nick some I
don’t know any old green salad leaves
I’ve got some watercress and some basil
they’re just a tiny bit of oil and this
is going to be the starter so this is
the first dish done before we do that
I’m just going to whack some pasta in
that’s Mady she’s very fast although
what she doesn’t realize is she just
scolded me with boiling water but I’m so
professional that I haven’t even given
you an inkling you didn’t even flinch no
flinch so is there a trick to how many
how much spaghetti you should do four
servings like purpose 80 grams per
portion is more than enough
always good I’m going with remeasure it
you don’t like weigh that out I do you
do measure it just is it just so you
feel it like oh yeah yeah if you touch
your forefinger and your thumb that’s
the girth that’s about perfect for
spaghetti for two but the only problem
with that theory is that’s my fingers
and your fingers will be differently so
you just might want to weigh it yeah
look I just dressed this with a little
oil and a little lemon and what’s quite
a nice follow me just a little sprinkle
on the top it just makes it a little bit
more beautiful and you can go there with
a little parmesan and just remind them
that parmesan plays a little part so
look that’s the first thing and me and
Louie had just been to a chilling out
really yeah it’s nice little dish quick
little pinch of pepper sometimes quite
nice
so dish number one but you know what a
lot of people don’t do a starter and
this is just to whet people’s appetite
so get a nice little close-up on that my
friend and then we’ll go for the next
dish so the next dish Louie I think
you’re gonna like because it’s all about
just getting amongst it right so I get
messy yeah so you can chop this up using
a knife and it becomes a little bit more
beautiful or this style of dish I
learned from an honor in Sicily and
they’re busy yeah yeah they’re looking
after then doing the housework they’re
your time like mucking about so what I
want you to do bro is just pick some
nice cherry tomatoes by the way look at
these colors Wow
so come on over look at these so down
the markets at the moment all sorts
available reds oranges we put some
orange dyes it just just night – nice
handfuls of tomatoes then I got some
capers I think that people don’t really
understand capers because they’re salted
right and if you try them they’re like
quite salty but if you can kind of soak
them or if you can scrunch them into
something like tomato juice that’s going
to pull out that salt it’s really
fragrant so I’m going to go in with just
a pinch teaspoon of capers I’ve got some
decent olives a little trick on the
olives olives with holes in that if you
like them bless you that’s great but as
far as I’m concerned they’re all rubbish
okay because that the salt the Bryan’s
got in there is just going to taste like
salt right the olives to buy the ones
with a pepper pep pipping so just put it
on a board get a bowl like this just not
hollow and squash it and once you’ve
squashed it just take the little PIP out
all right so you have to do that times
10 yeah but the flavour of that olive
aim is good I think we’ll try that and
think of what you normally get with
holes in what you have in there is all
sorts of flavors and it’s just more
meaty and delicious well that’s a good
tip and you can get these in all
supermarkets to keep it up so bro
without covering yourself in a whole
load of tamar’s I want you to just
scrunch
that up slowly but surely use your hands
to protect but protect yourself like
that but just before you kind of get the
camera in there okay then you want
really right paccheri tamar’s you know
put them on the windowsill and don’t use
the orrible hard ones from the
supermarket put them on the windowsill
and get them to up stuff and up let’s
put a pinch of salt in remember we got
the salt from the capers and we got the
salt from the olives don’t yeah thanks
funforlouis to call for an apron man is
a cool apron though do you like it yeah
I like it
you want to take it home for you for
your dad yeah laughter yeah thanks
funforlouis dad is a very good cook and
he’s actually whole cooks mr. Kaul and
he’s just been starting to put some
videos up but yeah yeah we should
definitely plug up the old man’s what’s
his fight what’s the best dishes done on
the channel on your general I like his I
think he’s done a chicken and leek puff
pastry pie I love that it’s one of these
one like that sounds lovely yeah yeah
yeah okay and you can vouch for that
dish belt okay okay so go and check out
mr. Cole’s dish so bro
I’m using your hand in it yeah use one
to stop it’s yes it and just squash it
so the advantage here guys is we’re
scrunching flavor and they’ll go through
his hands and as I’m sure you’re aware
just look at Louie he’s a clean looking
boys washed his hand I’m very clear and
so the tomato the the acid in the
tomatoes is bringing out the flavors in
the olives and the capers if you look in
the bowl just stop them coming over look
in the ball can you see the juice coming
out that’s what it’s about so I’m going
to now hit that with a little bit of
quality vinegar and some people might be
saying well why would you why would you
sorry this I’m always getting I would
help you but my hands are out there I go
about half a tablespoon of vinegar and
about four tablespoons of good extra
virgin olive oil maybe three now it
keeps don’t like a how scrunched up to
you on this mine more like will through
your fingers yeah like that little bit
because what you got remember is the
best kitchen gadget on the planet is
your hand and you’re massaging the
flavor out of one thing and into another
and sometimes in sort of southern Italy
and Sicily
they’ll put pine nuts they’ll put
almonds you know and right now let your
finger and it’s okay to let your finger
cuz we’re friends we don’t mind sharing
you get in that yeah so we can hit that
with chili you know we can hit that
we’re gonna try some chili in it do you
want to I’d love to okay
I’m just the spot I like spice though
okay you can go actually dry chili is
probably better in this one Barney’s
gonna chop this one up so let the pasta
is actually cooked and I will chop the
chili up because you’ll have two bigger
bits so I’m going to go about half a
chili always tasty chili just in case
it’s killer hot you don’t want it to
overtake everything and be sort of too
much so in here you can kind of put
anything any herbs parsley basil fennel
if you had like a little handful of
broad beans you could definitely put
them in as well I’m just going to put
them in because they’re just there and I
am you can stop scrunching that bro and
what we’ll do and have a little wash up
of the hands what we’ll do now is grate
some parmesan into here so it’s kind of
it’s sort of a very very rustic pesto so
half a handful of parmesan this is in
for more of a seasoning than a cheese
per se and then that pasta that’s done
so I’m just going to drag it into here
and that’s a raw sauce bro yeah so no
cooking and doesn’t get heated up a
little bit because the yes yeah yeah
absolutely so what you can do dude is
use that shape of the bowl to turn it up
to just toss it up and he’s never done
this tossing action before but as you
can see fun for Louie has recalibrated
and adjusted straightaway I’m
interesting little ones and just like
the see yeah that’s it and what you can
do is if you just use gravity so if you
tilt it down yeah
and it’s that’s alright smell it now the
one thing that we haven’t done is that
little half bit of garlic that I had
kicking around half a garlic raw you
don’t even need it right right smell
that put your finger in and taste it
local police it’s about six o’clock at
night in East London and this is when it
gets colorful around here so the police
get busy look that’s how much half a
teaspoon not even 8’s half a clove of
garlic
dude just toss that up and we’ll have a
little toss up now and it’s amazing what
difference that raw garlic does if you
put too much in it’s over the top yeah
and also it’s getting dry so they see
this boiling water here feed it with
that boiling water and that emulsion
between the oil and the water and all
the flavors is an incredible incredible
let me smell that a minute the garlic
hits they’re different story tastes
completely different yeah so we’ll just
plate this up so chuck it on yeah one
last toss and then on it goes a
beautiful summertime pasta beautiful
there for four people and then just to
sort of finish the story I mean any
herbs you know it could be some just
baby basil leaves or it could be the
mint again just the herbs that went in
it you just sprinkle over the top and
that’s a nice thing right there may be a
tiny bit of parmesan
so there you go are we on time Matt
brilliant so I’ve got two last things to
do here do the Tron drinks um look don’t
get me wrong I love treats I love soda
sugary drinks whatever you want to call
it but like every single day not really
great and I got four kids they’re always
chirping at 1:00 in something so I want
to just show you like one of the ways I
get like this is a nice jug I get a
really ugly jug that fits in my fridge
and I learnt this in Mexico it’s just
two strawberries right and it can even
be the ones that are slightly over right
and I just slice it up thinly so I’ll do
one and throw it in here you do the
other one all right Lulu and then I
should have a speed peeler somewhere
around here what we’re going to do is in
Mexico it’s so hot that you just need
something refreshing okay so this gets
better if you keep it in the fridge for
like five hours four hours whatever best
gadget in the kitchen speed peeler I’m
not even going to waste the orange juice
we’ll use it for something else just two
or three bits of orange like that I
always have herbs growing around but
mints wicked mint essentially in my
garden or most people’s garden is a weed
so don’t go buying it just grow it ice
brilliant so value wise we haven’t used
the orange technically we just use the
skin and that normally goes in the bin
bit of ice well that’s water you can
freeze that water from the tap I can’t
remember how much exactly that costs so
this is like a way to flavor it without
doing a sugar overload yes yeah because
I think like the reason we’re getting in
trouble is because we’re overloading
overlook but the thing is actually now
have a drink at the cinema or an
occasional down the pub or whatever when
you bring that home that’s when really
bad health got
cracked in in in my experience and the
sort of things I’ve witnessed so that
gets better in time to put this in your
fridge instead of sugary fizzy to it yes
and there’s there’s a million
connotations of that with you know it
could be lime or it could be lemon so
we’ve got a nice little drink up my kids
go wild for that and then last but not
least we’ll finish on a little high we
just do a little shred salad come around
here big fellow I’m going to do a chop
salad because it’s always a good I
actually like to start the meal of a
salad but we’ll have a little go anyway
is there a bigger chopper Randy let’s
use this one and then there’s that
leftover bit of chili here so let’s just
do a very simple chop salad for two
basically in my opinion with chop salad
I think it always likes a little
cucumber a little spring onion just one
makes all the difference and Lulu you
can do this bro just the only technique
yeah the only technique to the chopped
salad is just to chop and you don’t even
have to do it well in actual fact what
not very good well what you can do is
just get don’t even use the left hand
take your left hand out of the way and
just just chop with one knife and then
literally go into your fridge and pick
whatever salad you got in there
hopefully there’s some in there but you
can use carrots tomatoes go and make
keep chopping bro so for me if you get
cucumber in there and tomatoes and a
little spring onion it starts tasting
really really good there’s some
beautiful herbs there so we’re kind of
coming towards the end of our real time
cooking yep film you can use any herbs
by the way soft herbs in this currently
do you want me to chop it well that is a
great question because you can go chunky
you can go fine you can go superfine and
if you go really really really find that
becomes a salsa but I’m just going to
use up odds and ends and very simply
just equal parts of balsamic vinegar and
olive oil so go and Lully give it a chop
up brother
if you got any odds and ends of cheese
feel free to put that in feta is really
good
we like that and you don’t need loads
just a tiny bit of feta you know one
inch is more than enough to get that
gorgeous sensation so as he’s chopping
just put in you know one or two
tablespoons of olive oil equal of
balsamic and of course you can use a red
or white wine vinegar but maybe you
slightly less and then just what we do
blue is we’re just going to just just
chop through that like a kind of plaster
Oh with his plaster just kind of like
bring it back into the middle almost
like a painter’s palette just kind of do
that bro and the last thing I like to do
is just a little bit of whole-grain
mustard you could use any mustard you
want and that’s the basic I mean that’s
a very very simple chop salad you can
make it posh and you can make it really
humble you can make it with 20 things
you can make it with three things so
that’s kind of it guys let’s have a
little look what’s going on Lulu is
about to plate this up on here yeah just
scrape it that’s for I love serving it
on the board so I think we’re coming up
for about 26 or stomach minutes in but
it’s a nice little dinner coming up a
little look what we’ve done
look this is real-time cooking no edits
we’ve got a lovely drink here we got the
chopped salad and we’ve got oh I don’t
know what happened there we got our
little crostini here which is nice and
our beautiful summer pasta there with
the raw sauce so good and this is the
kind of stuff that I definitely rattle
out when I get home Wednesday night it’s
a little bit late the missus is hungry
that’s quick yeah no I think how long
was that guys 25 minutes and technically
there should be no cuts in this cuz if
they have cut this then they’ve cheated
but um yeah I think you should try some
yeah and you can have a little try yeah
and it’s just fun and don’t forget to
check out Lois Channel it’s really
really good I’m totally biased but he
does it brilliantly you get to see
things you never thought you’d see you
get totally jealous of him but he’s so
nice she kind of it just gets away with
it
and what’s planned on your channel for
the next kind of six months if you’ve
got some plans going yeah some
adventures anything you can tell us
about well I’m doing early next year
what I’m planning is to do a flight
around the world in a small plane with
some friends we’re going to do a full
you get on prints I see where I’m coming
from okay yeah so how many of your mates
give you an answer like that what are
you doing next week yeah I’m
circumnavigate in the world but check
out the channel it’s really really good
I hope you like that I mean it’s just
kind of very free and easy super super
quick recipes my lovely
director has given me this to say thank
you very much but also sister go to
drinks tube if you want to check out any
nice drinks and there’s a whole load of
kind of h2o sort of inflikted flavored
beautiful things then click over to
tube I hope you like that that’s the
first time we’ve kind of done that the
great news is it’s much cheaper to make
so we can do a lot more of it thanks for
coming on man always always a pleasure
he’s got fed he’s contributed a lot of
thought what’s them what’s the main
thing you’ve learnt from this um just
that it can be a bit messy you can throw
your things together you don’t have to
be too like precise and this I like this
style of cooking like Italian
traditional we like all that and what
about flavor do you feel like you know
that kind of said burning bridges with
some of the flavors in like I’ve never
thought this P cheese like lemon juice
I think there’s flavors here I don’t
usually taste like amazing flavors so do
you think people should try this also
the little bits of garlic yeah
definitely try this at home guys it’s
easy quick and super tasty and good for
you so that’s it Thank You Louie a nice
one guys if you liked it give us a
thumbs up if you hated it give us a
thumbs down I hope you enjoyed it we do
a load more of it give us comments if
there’s something you want me to show
you what to do definitely let me know
and we’ll put it into the mix just know
if you try this out as well and you know
it went absolutely yours could have been
even better than this one but until next
time thank you very much bye guys and if
you haven’t subscribed subscribe because
it’s free yes it is
you
hello lovely people so we’re going to do
something a little bit different today
we’re doing real time recipes which
basically means and this is really I got
get in a car and go to the airport in 25
26 minutes okay so I got to pull my
finger out
there’s no second cameras no editing
we’re just going to go for it but before
we do that and come come come this is my
new office we’re here for a couple of
years it’s temporary because the
landlord got rid of us
but this is basically where we do all
the testing so we’ve got different
kitchens and stuff like that come over
here have a little look we’ve got all
our props
we’ve got people hiding behind screens
hello muddy and look welcome to the
world this is like the Aladdin’s cave
this is all the props and plates and
glasses and everything you need to do
what you got to do so yeah it’s kind of
exciting to be in a new location if you
look up it’s all natural daylight whoo
we like daylight in the world of cooking
so over here is the crew and the gang
but one of my buddies fun for Louie
hello so if you don’t know fun for Louie
he has the coolest coolest channel on
YouTube I love it I’m very jealous of
him because he has the most amazing
amazing life tell these guys about your
channel um yeah I travel the world
having adventures and want to share
those adventures with people watching
they whoever wants to watch and today
Jamie’s going to teach me to have some
adventures in the kitchen because this
is a this is a new thing for me really
and like he’s a cool guy
because a he’s lovely but also he’s
open-minded he’s up for it and he’s a
brilliant journalist and we’re just
going to hang now and cook and
technically bro we got like 22 minutes
okay and the idea is that we cook a
salad no we’re not gonna cook it
actually we gonna make a sell okay we’re
going to do a spaghetti dish for summer
which I like I’m gonna make me like a
little starter just because I want to
look after you oh thanks big boy and a
drink so four things in 22 minutes let’s
do it go around the other side big boy
so pet or not you that was the cameraman
he’s by the way the camera man’s big boy
shake your head yes don’t ask me why
he’s called that so look first up we’re
going to do a little starter and so I’ve
got a griddle pan on it’s good on a
barbie got a pan on I just
started a kettle I always do that yeah I
do that say yeah it’s quick quick so
we’re going to do like a crostini it’s
kind of Italian today by the way guys
that’s the theme so I have a pestle and
mortar I’m gonna get Lily to do this cuz
he’s good at smashing things bro what
we’re gonna do is just add a little bit
of salt and you want to get in there bro
a little bit of salt just a nice pinch
to that pestle that’s perfect and then
I’m gonna pick some mint in now mint we
want to just smash this up to like a
paste and just like eight leaves is
gonna give you incredible flavor so yeah
go on okay so stop so instead of
muddling which is cool we want to pound
yeah and then I over here these are in
season right now coming up a loop we got
broad beans you could have fresh or
frozen and some peas again fresh or
frozen they’re really really good so
let’s just go please let’s just do
something yeah so put your hands over to
the don’t fly everywhere all right and
just try and crack them to start with
we’re going to make a kind of it’s a
kind of pesto so pound away probably
looks a little bit dodgy but what you
can do is you can put like a tea towel
over it yeah and smash the hell out of
it
once they start cracking it gets easier
so let’s have a little look okay nice
and what we can do is we can just well
we can just crush them a bit first to
get them going because we don’t want cuz
they’re round you don’t want to fly-in
everywhere
but what’s really nice is the sweetness
you get out of here is unbelievable okay
so we’re just going to bash that I’m
going to toast some nice toast so this
is a crostini so you can use Jupiter or
a nice sort of smaller bread and as that
toast I might rub it with a bit of
rosemary rub it with a little bit of
garlic olive oil he’s kind of doing posh
peas on toast to these technically mushy
peas then yeah that’s exactly it rose
and we’ve got mint we got peas and
there’s I want to introduce ricotta it’s
getting in the supermarkets now and it’s
really really good I’m just a little bit
of that it’s a really healthy cheese
they make actually the first cheese like
a Parmesan or pecorino first and then
the way that’s left they boil or recut
ricotta re cooked and they make this so
dude just try that it will be really
kind of it’ll be like neutral it won’t
be like super tasty won’t be salt we
it’ll just it’s a nice carrier yeah so
what we do is we’re just going to go
into a little bit of bashing action and
this this kind of theory and I think
this is nice because although Louie is
tall and fit and all that he does eat
quite normally sometimes yeah I’m not
not the healthiest so we want to get the
good stuff on him so they’re like
releasing the goodness of flavors and
stuff is absolutely doing that but this
could be good with broad beans this
could be good with asparagus you know
you can kind of take things that you
might think you have to cook and smash
them up raw so we got mint salt and peas
and then we can go to that original
action you again which is muddling and
we’re going to go ricotta and some
parmesan now guys as we’re going to be
doing some pasta I’m going to put that
on in a couple of minutes I just want to
get my great that where’s the greatest
girls
it’s my new kitchen so I don’t really
know where everything is in actual fact
that pile at the end is still unpacked
things but luckily the girls saved me is
there a trick sister no no that’s good
it’s doing ice cream yeah no it’s kind
of like we want it to be like a pace so
think pesto okay and I put a little bit
of parmesan in there and that’s going to
kind of give it that nice seasoning and
that flavor and that’s pretty good I’m
gonna add a lemon juice to this guy’s
lemon juice ricotta parmesan peas bye
girls
that’s the food team guys it’s the end
of the day lemon juice goes in bro
and we can use let’s use a spoon now
where are the spoons guys see she knows
where it is
I don’t okay so now we can just move it
around that and it’s really simple like
a hummus or like a guacamole yeah it’s
all about just tasting it and thinking
okay so that’s nice I’m a little bit
more parmesan because that’s the
seasoning a little bit more lemon juice
because we wanted to get ping and this
is coming this is the balance all right
so the thing is no matter what recipe
you do if you don’t do that little bit
of balancing at the end seasoning people
talk about seasoning but it’s kind of
it’s not a word it’s kind of like it’s
kind of like I don’t know getting the
sounds and your headphones or your car
right you know get the bite the bass you
must have got very used to like just
knowing the exact thing that’s missing
after you when you taste it yeah yeah
you kind of do fine-tuning it and so
that at the moment come that’s just
regular looking toast yeah but we kind
of want it to be special so to make it
special I’m just going to grab some
garlic it’s amazing right because all
you need is one clove of garlic like
this and Louie I’m just gonna rub it all
right like twice that’s all I’m gonna do
okay so garlic smell it though it’s it’s
potent that’s all you need and that’s
why I love cooking because a little rub
can make everything a little bit better
you can you can a little bit of olive
oil right um always crostini should be
hot and warm we don’t want no cold
crusty stuff so we can get rid of this
now Lily is over delivered and done a
fabulous job yeah yeah what we can do I
call this back spooning because it’s on
the back of a spoon and I’m just gonna
do that and really nutritious all that
goodness from the peas mint lemon juice
so you know again just whacked it on
there the fact that it’s hot it kind of
feels lovely by the way this this mix
here could go on a pizza it could go in
a frittata or an omelet you could put it
with pasta very very nice I’m just going
to Nick a couple of you don’t have to do
this right but you can just Nick some I
don’t know any old green salad leaves
I’ve got some watercress and some basil
they’re just a tiny bit of oil and this
is going to be the starter so this is
the first dish done before we do that
I’m just going to whack some pasta in
that’s Mady she’s very fast although
what she doesn’t realize is she just
scolded me with boiling water but I’m so
professional that I haven’t even given
you an inkling you didn’t even flinch no
flinch so is there a trick to how many
how much spaghetti you should do four
servings like purpose 80 grams per
portion is more than enough
always good I’m going with remeasure it
you don’t like weigh that out I do you
do measure it just is it just so you
feel it like oh yeah yeah if you touch
your forefinger and your thumb that’s
the girth that’s about perfect for
spaghetti for two but the only problem
with that theory is that’s my fingers
and your fingers will be differently so
you just might want to weigh it yeah
look I just dressed this with a little
oil and a little lemon and what’s quite
a nice follow me just a little sprinkle
on the top it just makes it a little bit
more beautiful and you can go there with
a little parmesan and just remind them
that parmesan plays a little part so
look that’s the first thing and me and
Louie had just been to a chilling out
really yeah it’s nice little dish quick
little pinch of pepper sometimes quite
nice
so dish number one but you know what a
lot of people don’t do a starter and
this is just to whet people’s appetite
so get a nice little close-up on that my
friend and then we’ll go for the next
dish so the next dish Louie I think
you’re gonna like because it’s all about
just getting amongst it right so I get
messy yeah so you can chop this up using
a knife and it becomes a little bit more
beautiful or this style of dish I
learned from an honor in Sicily and
they’re busy yeah yeah they’re looking
after then doing the housework they’re
your time like mucking about so what I
want you to do bro is just pick some
nice cherry tomatoes by the way look at
these colors Wow
so come on over look at these so down
the markets at the moment all sorts
available reds oranges we put some
orange dyes it just just night – nice
handfuls of tomatoes then I got some
capers I think that people don’t really
understand capers because they’re salted
right and if you try them they’re like
quite salty but if you can kind of soak
them or if you can scrunch them into
something like tomato juice that’s going
to pull out that salt it’s really
fragrant so I’m going to go in with just
a pinch teaspoon of capers I’ve got some
decent olives a little trick on the
olives olives with holes in that if you
like them bless you that’s great but as
far as I’m concerned they’re all rubbish
okay because that the salt the Bryan’s
got in there is just going to taste like
salt right the olives to buy the ones
with a pepper pep pipping so just put it
on a board get a bowl like this just not
hollow and squash it and once you’ve
squashed it just take the little PIP out
all right so you have to do that times
10 yeah but the flavour of that olive
aim is good I think we’ll try that and
think of what you normally get with
holes in what you have in there is all
sorts of flavors and it’s just more
meaty and delicious well that’s a good
tip and you can get these in all
supermarkets to keep it up so bro
without covering yourself in a whole
load of tamar’s I want you to just
scrunch
that up slowly but surely use your hands
to protect but protect yourself like
that but just before you kind of get the
camera in there okay then you want
really right paccheri tamar’s you know
put them on the windowsill and don’t use
the orrible hard ones from the
supermarket put them on the windowsill
and get them to up stuff and up let’s
put a pinch of salt in remember we got
the salt from the capers and we got the
salt from the olives don’t yeah thanks
funforlouis to call for an apron man is
a cool apron though do you like it yeah
I like it
you want to take it home for you for
your dad yeah laughter yeah thanks
funforlouis dad is a very good cook and
he’s actually whole cooks mr. Kaul and
he’s just been starting to put some
videos up but yeah yeah we should
definitely plug up the old man’s what’s
his fight what’s the best dishes done on
the channel on your general I like his I
think he’s done a chicken and leek puff
pastry pie I love that it’s one of these
one like that sounds lovely yeah yeah
yeah okay and you can vouch for that
dish belt okay okay so go and check out
mr. Cole’s dish so bro
I’m using your hand in it yeah use one
to stop it’s yes it and just squash it
so the advantage here guys is we’re
scrunching flavor and they’ll go through
his hands and as I’m sure you’re aware
just look at Louie he’s a clean looking
boys washed his hand I’m very clear and
so the tomato the the acid in the
tomatoes is bringing out the flavors in
the olives and the capers if you look in
the bowl just stop them coming over look
in the ball can you see the juice coming
out that’s what it’s about so I’m going
to now hit that with a little bit of
quality vinegar and some people might be
saying well why would you why would you
sorry this I’m always getting I would
help you but my hands are out there I go
about half a tablespoon of vinegar and
about four tablespoons of good extra
virgin olive oil maybe three now it
keeps don’t like a how scrunched up to
you on this mine more like will through
your fingers yeah like that little bit
because what you got remember is the
best kitchen gadget on the planet is
your hand and you’re massaging the
flavor out of one thing and into another
and sometimes in sort of southern Italy
and Sicily
they’ll put pine nuts they’ll put
almonds you know and right now let your
finger and it’s okay to let your finger
cuz we’re friends we don’t mind sharing
you get in that yeah so we can hit that
with chili you know we can hit that
we’re gonna try some chili in it do you
want to I’d love to okay
I’m just the spot I like spice though
okay you can go actually dry chili is
probably better in this one Barney’s
gonna chop this one up so let the pasta
is actually cooked and I will chop the
chili up because you’ll have two bigger
bits so I’m going to go about half a
chili always tasty chili just in case
it’s killer hot you don’t want it to
overtake everything and be sort of too
much so in here you can kind of put
anything any herbs parsley basil fennel
if you had like a little handful of
broad beans you could definitely put
them in as well I’m just going to put
them in because they’re just there and I
am you can stop scrunching that bro and
what we’ll do and have a little wash up
of the hands what we’ll do now is grate
some parmesan into here so it’s kind of
it’s sort of a very very rustic pesto so
half a handful of parmesan this is in
for more of a seasoning than a cheese
per se and then that pasta that’s done
so I’m just going to drag it into here
and that’s a raw sauce bro yeah so no
cooking and doesn’t get heated up a
little bit because the yes yeah yeah
absolutely so what you can do dude is
use that shape of the bowl to turn it up
to just toss it up and he’s never done
this tossing action before but as you
can see fun for Louie has recalibrated
and adjusted straightaway I’m
interesting little ones and just like
the see yeah that’s it and what you can
do is if you just use gravity so if you
tilt it down yeah
and it’s that’s alright smell it now the
one thing that we haven’t done is that
little half bit of garlic that I had
kicking around half a garlic raw you
don’t even need it right right smell
that put your finger in and taste it
local police it’s about six o’clock at
night in East London and this is when it
gets colorful around here so the police
get busy look that’s how much half a
teaspoon not even 8’s half a clove of
garlic
dude just toss that up and we’ll have a
little toss up now and it’s amazing what
difference that raw garlic does if you
put too much in it’s over the top yeah
and also it’s getting dry so they see
this boiling water here feed it with
that boiling water and that emulsion
between the oil and the water and all
the flavors is an incredible incredible
let me smell that a minute the garlic
hits they’re different story tastes
completely different yeah so we’ll just
plate this up so chuck it on yeah one
last toss and then on it goes a
beautiful summertime pasta beautiful
there for four people and then just to
sort of finish the story I mean any
herbs you know it could be some just
baby basil leaves or it could be the
mint again just the herbs that went in
it you just sprinkle over the top and
that’s a nice thing right there may be a
tiny bit of parmesan
so there you go are we on time Matt
brilliant so I’ve got two last things to
do here do the Tron drinks um look don’t
get me wrong I love treats I love soda
sugary drinks whatever you want to call
it but like every single day not really
great and I got four kids they’re always
chirping at 1:00 in something so I want
to just show you like one of the ways I
get like this is a nice jug I get a
really ugly jug that fits in my fridge
and I learnt this in Mexico it’s just
two strawberries right and it can even
be the ones that are slightly over right
and I just slice it up thinly so I’ll do
one and throw it in here you do the
other one all right Lulu and then I
should have a speed peeler somewhere
around here what we’re going to do is in
Mexico it’s so hot that you just need
something refreshing okay so this gets
better if you keep it in the fridge for
like five hours four hours whatever best
gadget in the kitchen speed peeler I’m
not even going to waste the orange juice
we’ll use it for something else just two
or three bits of orange like that I
always have herbs growing around but
mints wicked mint essentially in my
garden or most people’s garden is a weed
so don’t go buying it just grow it ice
brilliant so value wise we haven’t used
the orange technically we just use the
skin and that normally goes in the bin
bit of ice well that’s water you can
freeze that water from the tap I can’t
remember how much exactly that costs so
this is like a way to flavor it without
doing a sugar overload yes yeah because
I think like the reason we’re getting in
trouble is because we’re overloading
overlook but the thing is actually now
have a drink at the cinema or an
occasional down the pub or whatever when
you bring that home that’s when really
bad health got
cracked in in in my experience and the
sort of things I’ve witnessed so that
gets better in time to put this in your
fridge instead of sugary fizzy to it yes
and there’s there’s a million
connotations of that with you know it
could be lime or it could be lemon so
we’ve got a nice little drink up my kids
go wild for that and then last but not
least we’ll finish on a little high we
just do a little shred salad come around
here big fellow I’m going to do a chop
salad because it’s always a good I
actually like to start the meal of a
salad but we’ll have a little go anyway
is there a bigger chopper Randy let’s
use this one and then there’s that
leftover bit of chili here so let’s just
do a very simple chop salad for two
basically in my opinion with chop salad
I think it always likes a little
cucumber a little spring onion just one
makes all the difference and Lulu you
can do this bro just the only technique
yeah the only technique to the chopped
salad is just to chop and you don’t even
have to do it well in actual fact what
not very good well what you can do is
just get don’t even use the left hand
take your left hand out of the way and
just just chop with one knife and then
literally go into your fridge and pick
whatever salad you got in there
hopefully there’s some in there but you
can use carrots tomatoes go and make
keep chopping bro so for me if you get
cucumber in there and tomatoes and a
little spring onion it starts tasting
really really good there’s some
beautiful herbs there so we’re kind of
coming towards the end of our real time
cooking yep film you can use any herbs
by the way soft herbs in this currently
do you want me to chop it well that is a
great question because you can go chunky
you can go fine you can go superfine and
if you go really really really find that
becomes a salsa but I’m just going to
use up odds and ends and very simply
just equal parts of balsamic vinegar and
olive oil so go and Lully give it a chop
up brother
if you got any odds and ends of cheese
feel free to put that in feta is really
good
we like that and you don’t need loads
just a tiny bit of feta you know one
inch is more than enough to get that
gorgeous sensation so as he’s chopping
just put in you know one or two
tablespoons of olive oil equal of
balsamic and of course you can use a red
or white wine vinegar but maybe you
slightly less and then just what we do
blue is we’re just going to just just
chop through that like a kind of plaster
Oh with his plaster just kind of like
bring it back into the middle almost
like a painter’s palette just kind of do
that bro and the last thing I like to do
is just a little bit of whole-grain
mustard you could use any mustard you
want and that’s the basic I mean that’s
a very very simple chop salad you can
make it posh and you can make it really
humble you can make it with 20 things
you can make it with three things so
that’s kind of it guys let’s have a
little look what’s going on Lulu is
about to plate this up on here yeah just
scrape it that’s for I love serving it
on the board so I think we’re coming up
for about 26 or stomach minutes in but
it’s a nice little dinner coming up a
little look what we’ve done
look this is real-time cooking no edits
we’ve got a lovely drink here we got the
chopped salad and we’ve got oh I don’t
know what happened there we got our
little crostini here which is nice and
our beautiful summer pasta there with
the raw sauce so good and this is the
kind of stuff that I definitely rattle
out when I get home Wednesday night it’s
a little bit late the missus is hungry
that’s quick yeah no I think how long
was that guys 25 minutes and technically
there should be no cuts in this cuz if
they have cut this then they’ve cheated
but um yeah I think you should try some
yeah and you can have a little try yeah
and it’s just fun and don’t forget to
check out Lois Channel it’s really
really good I’m totally biased but he
does it brilliantly you get to see
things you never thought you’d see you
get totally jealous of him but he’s so
nice she kind of it just gets away with
it
and what’s planned on your channel for
the next kind of six months if you’ve
got some plans going yeah some
adventures anything you can tell us
about well I’m doing early next year
what I’m planning is to do a flight
around the world in a small plane with
some friends we’re going to do a full
you get on prints I see where I’m coming
from okay yeah so how many of your mates
give you an answer like that what are
you doing next week yeah I’m
circumnavigate in the world but check
out the channel it’s really really good
I hope you like that I mean it’s just
kind of very free and easy super super
quick recipes my lovely
director has given me this to say thank
you very much but also sister go to
drinks tube if you want to check out any
nice drinks and there’s a whole load of
kind of h2o sort of inflikted flavored
beautiful things then click over to
tube I hope you like that that’s the
first time we’ve kind of done that the
great news is it’s much cheaper to make
so we can do a lot more of it thanks for
coming on man always always a pleasure
he’s got fed he’s contributed a lot of
thought what’s them what’s the main
thing you’ve learnt from this um just
that it can be a bit messy you can throw
your things together you don’t have to
be too like precise and this I like this
style of cooking like Italian
traditional we like all that and what
about flavor do you feel like you know
that kind of said burning bridges with
some of the flavors in like I’ve never
thought this P cheese like lemon juice
I think there’s flavors here I don’t
usually taste like amazing flavors so do
you think people should try this also
the little bits of garlic yeah
definitely try this at home guys it’s
easy quick and super tasty and good for
you so that’s it Thank You Louie a nice
one guys if you liked it give us a
thumbs up if you hated it give us a
thumbs down I hope you enjoyed it we do
a load more of it give us comments if
there’s something you want me to show
you what to do definitely let me know
and we’ll put it into the mix just know
if you try this out as well and you know
it went absolutely yours could have been
even better than this one but until next
time thank you very much bye guys and if
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