I’m gonna do a fish – fish – do you like
to fish you I love a fish – if your
interests or your bays and stuff like
that
beautiful flakes of fish tomato sort of
like that for me well what I love about
this dish is the fish man that does all
the work so over here I’ve got some
prawns I’ve got some mussels
I’m going to tap a prawn get in there
big boy have a little tap and a little
close-up we have some red mullet here
you might call it snapper or something
and this is Pollock over here Coley
Watson Coley here so it’s kind of like a
white flaky fish what I want to do is a
couple of things first and foremost let
me tell you what will wipe down if you
can come in as well just pinch your
Philip here obviously all the bones and
the fish one has removed the bones I
pinched it and I’m just going to score
it it makes it look pretty but also it
lets flavor go in
that’s a nice close up for a dodgy old
camera is that your camera mine
is it then we got the Coley here this is
like a basically a whitefish but you
know every every country seems to have a
different version of a flaky whitefish
again we’re trying to get fish that
aren’t being overfished guys so make
sure you’re buying the right ones
also here I’ve got some muscles the most
ethical sustainable fish in the world
you know wherever you put these they
clean the water then you Tricia’s
they’re cheap even students going to for
them we got some clowns here which are
real good and we’ve got some prawns so
what am I going to do the story with
this stew starts with our good old
friends some garlic
Matt come forth we have a pan can you
see in that pan prove to me you can see
in that pan because if you can’t see in
the pan and the rest of the world can’t
see in the pan okay come over here we’ve
got toast
we got toast again griddle toast nice
okay so this is a hot pad it’s on a full
whack so you see that here we go we’re
going to go in with some of our oil okay
we’re then going to go in with some
chili and garlic now you remember that a
boy obeys our French brothers and
sisters that are amazing cooks a
bouillabaisse can take up to two days to
prepare we’re going to do this in about
three-and-a-half four minutes so we
start with the beautiful Chilean garlic
I’ve got some fennel tops here my little
gangly friend okay we’re going to rip
this up
and get that in fennel is like an OCD
it’s delicious you could use parsley or
basil instead we’re going to go straight
in with some mussels we go in with some
mussels we’re going to put the we’re
going to get this fish on top of the
mussels we’re going to play this in
class throw in some prawns this is a
wonderful shared dish so we’re just
going to put this chilling around like
that we’ve got our little white fish
there I’m even going to put some squid
in bear with me lovely people show this
out that’s been going for about one
minute the thing I love about this dish
all my friends is or let me show you
another way come over here just very
quickly if you want another way of
preparing squid once you cleaned it open
it up like a book here open up to the
intern always facing out right and then
lightly don’t even press down score the
fish right in a crisscross and then when
that bad boy cooks right it’ll roll up
and look like some kind of funny loofah
from Planet loofah right and then what
is nice if it looks good but also these
little Kris Casas took grab onto flavor
and flavoring so zip it in half we’re
going to go in like this we’ve got it
all in there I’m going to put some
brutal beans in guys because it’s that
time of year in England you could go
peas you could go cannellini beans fava
beans whatever you want to call it beans
then I’m going to go in with a swig of
white wine you don’t have to use wine it
could just be lemon juice just a core of
a glass
we’re going to get it in this is a
beautiful romantic dish it’s exciting
it’s fun I’m going to scrunch up some
tin tomatoes in my hand
tin tomorrow’s are great they’re always
picked when they’re at their best to
scrunch them up like that and then I’m
going to season it
look at that it’s beautiful see then
with salt and pepper and we’re going to
put the lid on and pray to the big man
upstairs okay we’ve got toast here which
is good toast going over here let’s have
a little cleanup I made a mess
any other questions lovely Liz you’ve
caught what’s coming in miss H Dolan how
can we start a food revolution of our
own good question how can you start a
food revolution of your own look listen
the whole point of the show food
revolution whatever country you’re in is
about trying to empower friends families
foodies parents around the world to not
put up with feeding their kids rubbish
at school but also you know just tryna
you know what I’ve done in England and
I’ve got a couple of dudes that I do it
with Hugh fairly witnessed or was one of
them in England you know he kind of you
tell stories about food production and
where food comes from you know the
ethics of fish and meat and eggs and you
know the damage that we can do to the
world we’re not trying to fall really
one we’re not trying to lecture anyone
but what we are trying to do is make the
public aware and the one thing that I’ve
learned is if you give the public great
information they make great choices and
I think the proof is that we can make a
difference so if you want to start your
own food revolution get on Facebook
start one of your own food revolution
Facebook groups then my team will see
you will find you and we’ve got whole
team a big boy if you just scour around
the room look at all these lovely happy
people look the happiness that comes
from them I love a smile then there’s
rich home chase me and then we’ve got
the lovely girls in the background
behind the tripod see the girls there
they’ve almost camouflage into books
they’re the real brains and then there’s
Paul at the end security and Christina
but we do we have a food
team and one of our jobs when when I got
the TED Prize last year and we got some
money from them we put it into part of
where we put it into a part from
Huntington which is where Food
Revolution season 1 was was in to
building a website that could facilitate
activism around America so guys am i
what do I need to tell these guys that I
haven’t said already and go to
jamieoliver.com sorry
sign the petition go to food revolution
comm sign the petition if you haven’t
already please do it and get all your
groups it’s up there on the screen right
now thank you to Mashable Liz tell
everyone about Mashable if they don’t
know anything about it already
so Mashable um have been supporting us
for quite a while since the first series
and they are going to be featuring the
food revolution within the next week or
so but they’ve been tweeting along in
their HQ and we just want to say thank
you and their big online that when
they’re a big deal they got loads of
followers it’s an amazing community yes
it’s a huge online media hub that
actually deals in social media and it’s
groundbreaking and those are the new
stuff that’s out there and happening and
it’s really up to the moment so unless
you well there you go a big big big love
to Mashable thank you for your support
we really need it and we really
appreciate it we take nothing for
granted and I think yesterday with the
LAUSD ban in the flavored milk was just
just the beginning so back to the fish
jus from Mashable to fished you we’re
going to go into this bowl please come
forth drumroll please rich liz drumroll
the rad stuff that was Backstreet Boys
if you didn’t know bring him back the
castles me Kids on the Block
oh yes it was New Kids on the Block but
I’m not sure if that’s fairly being
rival you’ve been wrong or vice versa
okay big boy could come come into our
world come into my world okay
let’s get a close-up get in there get
the closest you can show the world
they’ve only got little computers
they’re probably on computers from eight
years ago okay look you can see where
the squid has curled up look at that bad
boy it’s just beautiful that’s just
going to curl it’s very very nice that’s
ready to go now look live with the if
you just look here you’ve got juice
you can put new potatoes in there little
I put fava beans in but it’s that time
of year you can put pasta in there if
it’s a quick cooker so we’re just gonna
I’m going to finish that now what I’m
going to do turn off the heat as per
usual with lemon I’m going to give it
lemon a little roll and that’s quite
good it gets the fragrance of the skin
going breaks up a little little as you
file that’s what you call little
capsules and you get more juice out of
it that way and back let’s let’s bring
this beautiful fish to anyway the guys
for all you guys are watching live
around the world hopefully I won’t steam
up my camera let’s just go back there yo
camera rich little camera other camera
please rich there you go oh that’s not
such a good view is it let’s see if we
can improve that view a little bit Oh
not the best view in the world if we can
elevate that onto the oven
technically we’re achieving wonderful Oh
see I don’t even need a camera
now you switch bring me back to my
camera okay fair enough he looks better
and yeah that is a slightly odd shot but
that’s a quite a pretty shot no it’s not
there you go
well there you go we tried we failed and
we could even shoot it through the prawn
cocktail let’s try at least I’m trying
to be creative people are watching
around the world only water that is a
really good shot of the fish too okay
let’s get back to the real word stop
being an idiot okay at once you can slip
all this seafood now it’s all opened up
and it’s off the heat you can drizzle on
some quality olive oil high and
polyphenols really good for you
delicious then we go into some citrus
that’s going to spank it away good
flavors that now is the time to get a
spoon and just angle this pan here and
have a little slip look at that I’m
coming come on that’s just a little
continue little globules of olive oil
have a little slurp blow okay
the genius of this dish there genius is
that muscles half of muscles is not
about that me is about their juice and
the juice has cooked out of the fish and
into the stores and the sauce has cooked
back up into the fish the great thing is
if you like Marrakech you could put
harissa through there if you love sort
of Spain or you know you could put some
saffron through there you know you could
use any accent from any country that you
love and adore and you can spike this
fish too and make it your very own most
importantly you take it to a table like
this right when let’s just put some
juice back over here look how gorgeous
it looks
all right get yourself some mayonnaise
and hit it with some garlic so I’ve got
some mayonnaise somewhere near here
I literally just pounded up some garlic
real hot hot hot raw garlic pound it up
put it in here so it goes to the table
you know you get some nice hot toasts
around here like that right let’s plate
one up I think that this bowl is
probably
big enough anything I showed me to say
save the guys girls have I forgotten
anything
silence in the room yeah that’s a good
thing okay so let’s get in here Matt for
close up you don’t need to look at me
right now we’re going straight over to
the bowls we’re going to put in those
prawns look at that absolutely beautiful
I want to put a toast in at this point
as well why do we put it in now because
we’re going to put in some more fish but
it’s the juice that then soaks into that
toast that is heavenly right we’re going
to put a little bit of the red mullet in
there and that’s just beautifully cooked
and delicate look at that absolutely
gorgeous and then with the squid you can
see how good that is I’m going to go to
the bottom and get some of that
beautiful juice mussels make sure
everyone gets a bit the thing I like
about this dish is if you’re like a
student and you’ve got no money if you
go the fishmonger or you’re lucky enough
to have one you just tell them you’ve
got no money and it’ll give you
incredible fish that’s cheap and it will
give you trimmings and bits and pieces
and I promise promise promise you that
you can make just as luxurious beautiful
fish too if you’ve got loads of money
and you don’t care you can play with
lobster or crab or scallops scallops or
whatever you want to call them so really
the great thing or principle about this
dish is you can make it your very own
and you know I think that’s nice when
you’ve got dishes that are inclusive and
I think the important thing to remember
guys is no matter where you come from
like the best food that I’ve ever seen
in my life has always been from poor
communities right and why is that do you
think
well well most importantly firstly first
and foremost is poor communities that
have the ability to cook so it don’t
matter if you’re rich or poor if you
can’t cook your amok you can’t look
after yourself you can’t be creative
you can’t cook great food with a rubbish
budget you know you can’t nourish your
kids or yourself properly if you’re poor
and you can cook you can do loads if you
go in and I’ll be in the parts of the
world where they really got nothing
nothing and they are eating food like
you just wouldn’t believe so there you
go guys and
a beautiful little dish I’m just going
to finish that off with a little bit of
that garlic aioli that I’m going to
dollop over the top when that raw garlic
hits the hot broth you know something
very special happens I can’t pop Kampai
put me my head round it I’m just putting
some fennel on now there you go guys
that is the end of our fish friendly
addition today three dishes the
old-school retro prawn cocktail
shamone shamone shamone we’ve got the
lovely squid crostini Mediterranean
Sally bit dry now but ensure you look
all right on the computer and we have
got the beautiful fish June you heard it
right fish June nice one guys
love you all thanks for all of your help
on food revolution I can’t tell you how
profound LAUSD banned the flavored milk
tomorrow yesterday was it will have
ripples it will have an effect but all
other groups there’s five hundred groups
around the whole of America doing their
thing local activism keep talking to us
keep doing your thing we love you we’re
proud of you and remember it’s not my
food revolution it’s yours
so over and out from mr. Oliver you are
the best
to fish you I love a fish – if your
interests or your bays and stuff like
that
beautiful flakes of fish tomato sort of
like that for me well what I love about
this dish is the fish man that does all
the work so over here I’ve got some
prawns I’ve got some mussels
I’m going to tap a prawn get in there
big boy have a little tap and a little
close-up we have some red mullet here
you might call it snapper or something
and this is Pollock over here Coley
Watson Coley here so it’s kind of like a
white flaky fish what I want to do is a
couple of things first and foremost let
me tell you what will wipe down if you
can come in as well just pinch your
Philip here obviously all the bones and
the fish one has removed the bones I
pinched it and I’m just going to score
it it makes it look pretty but also it
lets flavor go in
that’s a nice close up for a dodgy old
camera is that your camera mine
is it then we got the Coley here this is
like a basically a whitefish but you
know every every country seems to have a
different version of a flaky whitefish
again we’re trying to get fish that
aren’t being overfished guys so make
sure you’re buying the right ones
also here I’ve got some muscles the most
ethical sustainable fish in the world
you know wherever you put these they
clean the water then you Tricia’s
they’re cheap even students going to for
them we got some clowns here which are
real good and we’ve got some prawns so
what am I going to do the story with
this stew starts with our good old
friends some garlic
Matt come forth we have a pan can you
see in that pan prove to me you can see
in that pan because if you can’t see in
the pan and the rest of the world can’t
see in the pan okay come over here we’ve
got toast
we got toast again griddle toast nice
okay so this is a hot pad it’s on a full
whack so you see that here we go we’re
going to go in with some of our oil okay
we’re then going to go in with some
chili and garlic now you remember that a
boy obeys our French brothers and
sisters that are amazing cooks a
bouillabaisse can take up to two days to
prepare we’re going to do this in about
three-and-a-half four minutes so we
start with the beautiful Chilean garlic
I’ve got some fennel tops here my little
gangly friend okay we’re going to rip
this up
and get that in fennel is like an OCD
it’s delicious you could use parsley or
basil instead we’re going to go straight
in with some mussels we go in with some
mussels we’re going to put the we’re
going to get this fish on top of the
mussels we’re going to play this in
class throw in some prawns this is a
wonderful shared dish so we’re just
going to put this chilling around like
that we’ve got our little white fish
there I’m even going to put some squid
in bear with me lovely people show this
out that’s been going for about one
minute the thing I love about this dish
all my friends is or let me show you
another way come over here just very
quickly if you want another way of
preparing squid once you cleaned it open
it up like a book here open up to the
intern always facing out right and then
lightly don’t even press down score the
fish right in a crisscross and then when
that bad boy cooks right it’ll roll up
and look like some kind of funny loofah
from Planet loofah right and then what
is nice if it looks good but also these
little Kris Casas took grab onto flavor
and flavoring so zip it in half we’re
going to go in like this we’ve got it
all in there I’m going to put some
brutal beans in guys because it’s that
time of year in England you could go
peas you could go cannellini beans fava
beans whatever you want to call it beans
then I’m going to go in with a swig of
white wine you don’t have to use wine it
could just be lemon juice just a core of
a glass
we’re going to get it in this is a
beautiful romantic dish it’s exciting
it’s fun I’m going to scrunch up some
tin tomatoes in my hand
tin tomorrow’s are great they’re always
picked when they’re at their best to
scrunch them up like that and then I’m
going to season it
look at that it’s beautiful see then
with salt and pepper and we’re going to
put the lid on and pray to the big man
upstairs okay we’ve got toast here which
is good toast going over here let’s have
a little cleanup I made a mess
any other questions lovely Liz you’ve
caught what’s coming in miss H Dolan how
can we start a food revolution of our
own good question how can you start a
food revolution of your own look listen
the whole point of the show food
revolution whatever country you’re in is
about trying to empower friends families
foodies parents around the world to not
put up with feeding their kids rubbish
at school but also you know just tryna
you know what I’ve done in England and
I’ve got a couple of dudes that I do it
with Hugh fairly witnessed or was one of
them in England you know he kind of you
tell stories about food production and
where food comes from you know the
ethics of fish and meat and eggs and you
know the damage that we can do to the
world we’re not trying to fall really
one we’re not trying to lecture anyone
but what we are trying to do is make the
public aware and the one thing that I’ve
learned is if you give the public great
information they make great choices and
I think the proof is that we can make a
difference so if you want to start your
own food revolution get on Facebook
start one of your own food revolution
Facebook groups then my team will see
you will find you and we’ve got whole
team a big boy if you just scour around
the room look at all these lovely happy
people look the happiness that comes
from them I love a smile then there’s
rich home chase me and then we’ve got
the lovely girls in the background
behind the tripod see the girls there
they’ve almost camouflage into books
they’re the real brains and then there’s
Paul at the end security and Christina
but we do we have a food
team and one of our jobs when when I got
the TED Prize last year and we got some
money from them we put it into part of
where we put it into a part from
Huntington which is where Food
Revolution season 1 was was in to
building a website that could facilitate
activism around America so guys am i
what do I need to tell these guys that I
haven’t said already and go to
jamieoliver.com sorry
sign the petition go to food revolution
comm sign the petition if you haven’t
already please do it and get all your
groups it’s up there on the screen right
now thank you to Mashable Liz tell
everyone about Mashable if they don’t
know anything about it already
so Mashable um have been supporting us
for quite a while since the first series
and they are going to be featuring the
food revolution within the next week or
so but they’ve been tweeting along in
their HQ and we just want to say thank
you and their big online that when
they’re a big deal they got loads of
followers it’s an amazing community yes
it’s a huge online media hub that
actually deals in social media and it’s
groundbreaking and those are the new
stuff that’s out there and happening and
it’s really up to the moment so unless
you well there you go a big big big love
to Mashable thank you for your support
we really need it and we really
appreciate it we take nothing for
granted and I think yesterday with the
LAUSD ban in the flavored milk was just
just the beginning so back to the fish
jus from Mashable to fished you we’re
going to go into this bowl please come
forth drumroll please rich liz drumroll
the rad stuff that was Backstreet Boys
if you didn’t know bring him back the
castles me Kids on the Block
oh yes it was New Kids on the Block but
I’m not sure if that’s fairly being
rival you’ve been wrong or vice versa
okay big boy could come come into our
world come into my world okay
let’s get a close-up get in there get
the closest you can show the world
they’ve only got little computers
they’re probably on computers from eight
years ago okay look you can see where
the squid has curled up look at that bad
boy it’s just beautiful that’s just
going to curl it’s very very nice that’s
ready to go now look live with the if
you just look here you’ve got juice
you can put new potatoes in there little
I put fava beans in but it’s that time
of year you can put pasta in there if
it’s a quick cooker so we’re just gonna
I’m going to finish that now what I’m
going to do turn off the heat as per
usual with lemon I’m going to give it
lemon a little roll and that’s quite
good it gets the fragrance of the skin
going breaks up a little little as you
file that’s what you call little
capsules and you get more juice out of
it that way and back let’s let’s bring
this beautiful fish to anyway the guys
for all you guys are watching live
around the world hopefully I won’t steam
up my camera let’s just go back there yo
camera rich little camera other camera
please rich there you go oh that’s not
such a good view is it let’s see if we
can improve that view a little bit Oh
not the best view in the world if we can
elevate that onto the oven
technically we’re achieving wonderful Oh
see I don’t even need a camera
now you switch bring me back to my
camera okay fair enough he looks better
and yeah that is a slightly odd shot but
that’s a quite a pretty shot no it’s not
there you go
well there you go we tried we failed and
we could even shoot it through the prawn
cocktail let’s try at least I’m trying
to be creative people are watching
around the world only water that is a
really good shot of the fish too okay
let’s get back to the real word stop
being an idiot okay at once you can slip
all this seafood now it’s all opened up
and it’s off the heat you can drizzle on
some quality olive oil high and
polyphenols really good for you
delicious then we go into some citrus
that’s going to spank it away good
flavors that now is the time to get a
spoon and just angle this pan here and
have a little slip look at that I’m
coming come on that’s just a little
continue little globules of olive oil
have a little slurp blow okay
the genius of this dish there genius is
that muscles half of muscles is not
about that me is about their juice and
the juice has cooked out of the fish and
into the stores and the sauce has cooked
back up into the fish the great thing is
if you like Marrakech you could put
harissa through there if you love sort
of Spain or you know you could put some
saffron through there you know you could
use any accent from any country that you
love and adore and you can spike this
fish too and make it your very own most
importantly you take it to a table like
this right when let’s just put some
juice back over here look how gorgeous
it looks
all right get yourself some mayonnaise
and hit it with some garlic so I’ve got
some mayonnaise somewhere near here
I literally just pounded up some garlic
real hot hot hot raw garlic pound it up
put it in here so it goes to the table
you know you get some nice hot toasts
around here like that right let’s plate
one up I think that this bowl is
probably
big enough anything I showed me to say
save the guys girls have I forgotten
anything
silence in the room yeah that’s a good
thing okay so let’s get in here Matt for
close up you don’t need to look at me
right now we’re going straight over to
the bowls we’re going to put in those
prawns look at that absolutely beautiful
I want to put a toast in at this point
as well why do we put it in now because
we’re going to put in some more fish but
it’s the juice that then soaks into that
toast that is heavenly right we’re going
to put a little bit of the red mullet in
there and that’s just beautifully cooked
and delicate look at that absolutely
gorgeous and then with the squid you can
see how good that is I’m going to go to
the bottom and get some of that
beautiful juice mussels make sure
everyone gets a bit the thing I like
about this dish is if you’re like a
student and you’ve got no money if you
go the fishmonger or you’re lucky enough
to have one you just tell them you’ve
got no money and it’ll give you
incredible fish that’s cheap and it will
give you trimmings and bits and pieces
and I promise promise promise you that
you can make just as luxurious beautiful
fish too if you’ve got loads of money
and you don’t care you can play with
lobster or crab or scallops scallops or
whatever you want to call them so really
the great thing or principle about this
dish is you can make it your very own
and you know I think that’s nice when
you’ve got dishes that are inclusive and
I think the important thing to remember
guys is no matter where you come from
like the best food that I’ve ever seen
in my life has always been from poor
communities right and why is that do you
think
well well most importantly firstly first
and foremost is poor communities that
have the ability to cook so it don’t
matter if you’re rich or poor if you
can’t cook your amok you can’t look
after yourself you can’t be creative
you can’t cook great food with a rubbish
budget you know you can’t nourish your
kids or yourself properly if you’re poor
and you can cook you can do loads if you
go in and I’ll be in the parts of the
world where they really got nothing
nothing and they are eating food like
you just wouldn’t believe so there you
go guys and
a beautiful little dish I’m just going
to finish that off with a little bit of
that garlic aioli that I’m going to
dollop over the top when that raw garlic
hits the hot broth you know something
very special happens I can’t pop Kampai
put me my head round it I’m just putting
some fennel on now there you go guys
that is the end of our fish friendly
addition today three dishes the
old-school retro prawn cocktail
shamone shamone shamone we’ve got the
lovely squid crostini Mediterranean
Sally bit dry now but ensure you look
all right on the computer and we have
got the beautiful fish June you heard it
right fish June nice one guys
love you all thanks for all of your help
on food revolution I can’t tell you how
profound LAUSD banned the flavored milk
tomorrow yesterday was it will have
ripples it will have an effect but all
other groups there’s five hundred groups
around the whole of America doing their
thing local activism keep talking to us
keep doing your thing we love you we’re
proud of you and remember it’s not my
food revolution it’s yours
so over and out from mr. Oliver you are
the best
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