and girls hello we’ve been working on
15-minute meals year-and-a-half
yeah last August
there’s been a lot of work and it’s a
lovely book and beautiful these full
rest are stunning and every time we do a
book we never really sure exactly what
personality is going to have but I think
it’s got a really clear beautiful
personality and we haven’t used any
tricks in the book like everything’s in
focus there’s no soft focus there’s no
lies it’s all about using nice big
boards and platters and family service
really different isn’t it it’s very
overhead very graphic very illustration
isn’t really demonstrates exactly what
you get is and they’re not they’re not
hard recipes but they’re quite busy and
like you know it’s it’s so so there’s an
element of like you kind of it’s really
fun you have to kind of get in there
you’re getting flavor on stuff and the
seasonings and flavorings have to be all
accessible but they’re all they’re all
in here you know it’s just I’m what I do
with the girls of the girls do many
things but like you know really what we
do as a team is when we’re testing the
recipes getting really good what am i
really really tested that’s one of the
things we really believe in every
recipes tested I got at least four times
some have been tested 30 time yeah
literally and we tested the office and
it’s not because I don’t work
necessarily it’s because like they can’t
be done in 15 and it is really strict
with this book that actually if we
couldn’t do them 15 minutes
and Jamie would have to be writers but
15-minute males certainly for me at home
that’s really changed the way I cook at
home
I sort of probably do it work you know
every Catalan you saw get a bit soaking
out if something’s taking too long way
you you think you get annoyed of
yourself because you haven’t got the
best way when I’m doing it yes I tell
you what it’s been my it we had a clear
vision but it’s it’s got just leaner and
tougher fitter and fair and I think what
we’ve done between us and the team is
we’ve come up with like these patterns
these patterns that happen so if you
want to get chicken like cooking in sort
of seven minutes this is what you have
to do to it that’s also an opportunity
to flavor it well question mark what
could that flavouring being that’s the
texture and then there’s patterns about
the rice patterns about how you get
beans to be interesting you know and I
think what’s really nice is
fifteen-minute Mills is like that
miniscule if that this whole room is the
world food and we’re talking about that
much but what’s so exciting about it I
think is I think it’s really has changed
my life and I’ve been cooking since all
day and I think the girls are saying
pretty much the same thing and it’s
about how you structure and organize
yourself it’s about you know like at the
weekend it’s nice to sort of sit there
have a glass of wine and put the world
to rights and you know fix a few
problems with the kids and you know
another laugh your mates and you don’t
want to rush food but actually certainly
Monday Thursday or Monday or Friday like
you’ve got to be like a ninja especially
like you know Jimmy’s got two kids in
life you must be able to come home still
prepare top food but actually 15 minutes
actually is that window image to do that
and also the healthy expert aspect has
been really important and we’ve worked
really hard on that big time but it is
Monday to Friday meals that they’re not
endure
healthy that really helps them no
actually we were working two full-time
nutritionist everything’s very balanced
it’s not about calories necessarily with
Ashley they okay well this matters but
700 philatelist the amount of fiber and
fat and protein and dairy
they’re just completely balanced which i
think is amazing big-time interchange
again that’s changing the way we’re
chilled every recipe has been given
birth to in front of a nutritionist I
don’t think I’ve realized the key with
nutritionists nutritionists are a kind
of new fad there’s lots of them and we
really need them in the world right now
but they’re kind of brought in at the
end to like calculate or fix a problem
and yeah they’re not accountant or tax
people you know and it’s completely the
wrong way and actually I think what
we’ve done is we’ve employed one
full-time for about three or four years
it’s only the last year and a half
really that we’ve been using her if we
really Frank accept accepting them as
equals you know as key stealthy creative
members of the team not the enemy sort
of been always picking us up on using
too much I found fresh on your screen or
everything wears actually this with
Laura and Mary we’ve actually you know
they’ve been him a lot of Joe has been
coming out of their ideas and saying at
the beginning when it’s not a negative
it’s just absolute and then when we’re
working across magazines or the books or
pieces for newspapers or god knows work
you know we’ve all I think you’ve all
learned so much actually and I think you
know it’s nutrition you know I like said
calories is a blunt object but really
healthful delicious food you know the
average is around 560 calories I think
in the book the average balance – nah I
think you know that you compete
I mean yourselves and naturally
absolutely I think human beings are
really clever at thinking on the bright
side so I’d say nothing
well actually thought the consequences
of this so you can even on but this is I
mean like you know I everyone use a lot
of olive oil which is true but this one
the spout on this one is so tiny but you
know that’s about the tablespoon so
we’re counting in tablespoons now we
never would have done you know in Italy
where you’re taught he’d lose a ball
like this and look at it pump comes out
by bringing water and like you know
before Mary I mean that’s that’s pretty
much your daily amount of saturated as
your daily amount of fat for the day
that you know so I said it’s just
looking at it differently it’s been
there really fun fun fun me and Howard
serving platters and you know the family
service and just everybody will really
enjoy making the hunting delicious
delicious food good enjoy enjoy our
b-sides video
15-minute meals year-and-a-half
yeah last August
there’s been a lot of work and it’s a
lovely book and beautiful these full
rest are stunning and every time we do a
book we never really sure exactly what
personality is going to have but I think
it’s got a really clear beautiful
personality and we haven’t used any
tricks in the book like everything’s in
focus there’s no soft focus there’s no
lies it’s all about using nice big
boards and platters and family service
really different isn’t it it’s very
overhead very graphic very illustration
isn’t really demonstrates exactly what
you get is and they’re not they’re not
hard recipes but they’re quite busy and
like you know it’s it’s so so there’s an
element of like you kind of it’s really
fun you have to kind of get in there
you’re getting flavor on stuff and the
seasonings and flavorings have to be all
accessible but they’re all they’re all
in here you know it’s just I’m what I do
with the girls of the girls do many
things but like you know really what we
do as a team is when we’re testing the
recipes getting really good what am i
really really tested that’s one of the
things we really believe in every
recipes tested I got at least four times
some have been tested 30 time yeah
literally and we tested the office and
it’s not because I don’t work
necessarily it’s because like they can’t
be done in 15 and it is really strict
with this book that actually if we
couldn’t do them 15 minutes
and Jamie would have to be writers but
15-minute males certainly for me at home
that’s really changed the way I cook at
home
I sort of probably do it work you know
every Catalan you saw get a bit soaking
out if something’s taking too long way
you you think you get annoyed of
yourself because you haven’t got the
best way when I’m doing it yes I tell
you what it’s been my it we had a clear
vision but it’s it’s got just leaner and
tougher fitter and fair and I think what
we’ve done between us and the team is
we’ve come up with like these patterns
these patterns that happen so if you
want to get chicken like cooking in sort
of seven minutes this is what you have
to do to it that’s also an opportunity
to flavor it well question mark what
could that flavouring being that’s the
texture and then there’s patterns about
the rice patterns about how you get
beans to be interesting you know and I
think what’s really nice is
fifteen-minute Mills is like that
miniscule if that this whole room is the
world food and we’re talking about that
much but what’s so exciting about it I
think is I think it’s really has changed
my life and I’ve been cooking since all
day and I think the girls are saying
pretty much the same thing and it’s
about how you structure and organize
yourself it’s about you know like at the
weekend it’s nice to sort of sit there
have a glass of wine and put the world
to rights and you know fix a few
problems with the kids and you know
another laugh your mates and you don’t
want to rush food but actually certainly
Monday Thursday or Monday or Friday like
you’ve got to be like a ninja especially
like you know Jimmy’s got two kids in
life you must be able to come home still
prepare top food but actually 15 minutes
actually is that window image to do that
and also the healthy expert aspect has
been really important and we’ve worked
really hard on that big time but it is
Monday to Friday meals that they’re not
endure
healthy that really helps them no
actually we were working two full-time
nutritionist everything’s very balanced
it’s not about calories necessarily with
Ashley they okay well this matters but
700 philatelist the amount of fiber and
fat and protein and dairy
they’re just completely balanced which i
think is amazing big-time interchange
again that’s changing the way we’re
chilled every recipe has been given
birth to in front of a nutritionist I
don’t think I’ve realized the key with
nutritionists nutritionists are a kind
of new fad there’s lots of them and we
really need them in the world right now
but they’re kind of brought in at the
end to like calculate or fix a problem
and yeah they’re not accountant or tax
people you know and it’s completely the
wrong way and actually I think what
we’ve done is we’ve employed one
full-time for about three or four years
it’s only the last year and a half
really that we’ve been using her if we
really Frank accept accepting them as
equals you know as key stealthy creative
members of the team not the enemy sort
of been always picking us up on using
too much I found fresh on your screen or
everything wears actually this with
Laura and Mary we’ve actually you know
they’ve been him a lot of Joe has been
coming out of their ideas and saying at
the beginning when it’s not a negative
it’s just absolute and then when we’re
working across magazines or the books or
pieces for newspapers or god knows work
you know we’ve all I think you’ve all
learned so much actually and I think you
know it’s nutrition you know I like said
calories is a blunt object but really
healthful delicious food you know the
average is around 560 calories I think
in the book the average balance – nah I
think you know that you compete
I mean yourselves and naturally
absolutely I think human beings are
really clever at thinking on the bright
side so I’d say nothing
well actually thought the consequences
of this so you can even on but this is I
mean like you know I everyone use a lot
of olive oil which is true but this one
the spout on this one is so tiny but you
know that’s about the tablespoon so
we’re counting in tablespoons now we
never would have done you know in Italy
where you’re taught he’d lose a ball
like this and look at it pump comes out
by bringing water and like you know
before Mary I mean that’s that’s pretty
much your daily amount of saturated as
your daily amount of fat for the day
that you know so I said it’s just
looking at it differently it’s been
there really fun fun fun me and Howard
serving platters and you know the family
service and just everybody will really
enjoy making the hunting delicious
delicious food good enjoy enjoy our
b-sides video
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