we’re gonna do a very simple recipe and
that you can do at home it’s really good
for dinner parties because it means you
can do it in 15-20 minutes anyways you
can sit there enjoy the rest of your
night and so basic I’m going to do some
lamb with a salsa verde with braised
peas and lettuce sounds good who wants
that for lunch oh that’s lunch he’s over
there already where’s that no is that
day don’t go hard on a big puzzle screen
does Heidi we can send it will send it
over to you afterwards all right so and
we’ve got some lovely lamb loins here
which I’m just gonna show you you can
get your butchers of pair these and take
them off the saddle or you can actually
buy them in the supermarket already done
now and we just want to trim off the
senior Scott wise what will happen is it
will shrivel up and it will go a bit
tough so just using your knife you just
want to run it under there just to
release that that bit of muscle and just
sort of slide it off and then we’ll
season that up and just sear it off in
our pan is our pan on yeah so Ben’s
already got the pan of the stock warmed
up for you so everything’s already so
I’m going to put a bit of olive oil into
there and so this one this would be
really quick to cook like you could do
this I’ve got a recipe I’m going to
shamelessly plug my new book that’s
coming out and in October and so we’ve
got a bigger version which is slow
roasted lamb with the salsa verde which
is in the book and so you can use it for
bigger cuts of meat and the salsa verde
and the braised p is also goes really
well with sea bass and rinse my hands
because I’ve been touching raw meat and
we’ve got some salt I use molten salt
because I find that you don’t over-salt
your food and when you use this and so
it’s better than using rock salt which
you can’t break down or C so so I’m just
going to season it on both sides and
then a little bit of
huh I’m just gonna pop him straight into
the pan just to get some color and then
you’ll go into the oven for 8 minutes on
gas mark 200 so just check that for you
on already so 200 fan or 200
conventional or we’re not too bothered
and it will go 200 degrees so that will
be gas mark 5 okay so that will go
straight into the oven for 8 minutes and
then we’ll take it out and leave it to
rest so whilst that set on we’re going
to get our pan and get our bracelet
Assam and it’s really easy and it’s a
nice way of cooking lettuce I think
someone on these all different these
ones yeah it’s quite interesting because
what we because we use LPG here guys
really really likes actually sometimes
quite difficult to see it yep thats all
right good seasons so just have tender
bowled over and as you can say we’ve got
some lovely little iceberg lettuce ease
at baby Jim ones and we’re just going to
remove the outer leaves because
sometimes when they’re been in the
garden growing the snail was like to eat
them so we don’t want any ones that have
been eaten and we’re just going to get
another knife and just take off the
stalks but you want to keep it together
because you want it to hold its shape
when it’s cooking so I just want to
slice it down the middle like that and
then that will keep its shape and it’s
just a really nice way but we’re going
to first make an emulsion now this is
what I’ve learned when I put in all
these restaurants colleges I’ve been to
many chefs and since MasterChef and so
we’ve been in tonight tom kerridge and
some kitchen we’ve been to the gov rush
we’ve been 20 midsummer house have been
everywhere and they cook in emotions now
I thought emotion is what you paint your
walls with at home and yeah I know but
it it just makes everything taste very
very good so we’ve got some butter there
which are just going to pop in the pan
butter it’s very healthy for you so into
that we’ve got some chicken stock now if
you as a vegetarian you can use veggie
stock so
it’s not just after you don’t have to
just use chicken stuff but because we’re
eating meat in this dish we’ve got
chicken stock I won’t use fish stock
like putting our tastes very nice so I
always took in stock or vegetable stock
and we’re just going to put our little
vegetables are little lexi is straight
in and then we’ll add our piece for the
last couple of minutes to cook him
because I only take a couple of minutes
now I always remember my dad and my mum
and dad have vowed to me on this one
when we used to have some D roast mine
and she was the best cook but she always
used to overcook a phage so your pays
always stops you roof in the mouth so we
don’t want that today we want nice fresh
peas that don’t sit to the roof of your
mouth so that’s on I’m just going to
turn our lamb over and we’ll get a nice
little color on that and that will go
straight into the oven and I cook it I
like my bland medium so it’s about 88
minutes if you want it a bit more just
keep it in there for a couple of minutes
extra I’m just quickly that’s going in
at 218 ‘it’s now so that comes out 20
pasts open on this monitor right turn
that down a bit so as you can see that’s
just pumping away it doesn’t take too
long and it’s emulsion so we’re going to
make our salsa verde now when our first
edit it’s our fault it mint green dance
right because salsa verde but now it
means green sauce and but anything you
know Italian always sounds better than
San in English because you want to say
it is a green sauce so we’ve got some
basil and some parsley and some deal
which goes we and some mint that goes
really lovely with lamb and now the good
thing about this is if you’ve got a food
processor at home it saves you time on
chopping things up and it gets it
perfect and we’re not going to waste
anything the only thing we’re going to
remove the stalks from is our mint so
all the stalks go in so just rip it up
like that and our basil or parsley and
then we’re going to pick down
the leaves from the min because these
are a bit stalky and it’s like eating a
garden twig if you don’t do that but the
other stalks you can and and you know in
the kitchens you learn you don’t fry
anything kawai up and told off many
times for phone stalks in the bin and
which you don’t want to do because they
can go into stocks or they can go into
soups they give more flavor you can even
freeze them so you just don’t waste
anything when you’re in the kitchens
because I suppose actually profit margin
going in the bin and so there’s some
mint which is just going to go straight
in which was really simple and then
we’ve got half an onion which has been
chopped nicely by Kim I thought I was
going to do some chopping doesn’t have
to be perfect because the Blitzer is
just going to blitz it anyway so that
will go straight in and then to that
I’ve got some capers and some little
anchovies a garlic clove which we’re
just going to quickly just chop just
like that as again you can see it’s not
I’ve not chopped it up fine because
that’s going to do the work a little bit
of Dijon and then I like to add the
juice and the cyst from the lemon so you
can use vinegar most people use vinegar
in there ones but I like the freshness
of the lemon so that’s one whole lemon
and possessed and so straight in and
this is really good because this keeps
in the fridge for like three to four
days because the oil preserves it so my
mom likes this last time I was at my
mum’s house she moment a big jar up so
she lived off that for a weight and she
was having it with fish and also it’s
nice it goes with anything even chicken
or on your steak and then we’re just
going to put some olive oil win and just
put the lid on and blitz it and it’s
that simple you might need to add a bit
more olive oil
to it and oh you might you know just
start off quite low and if it’s too
thick add a bit more but if you notice
whatever your preference is there we go
woof the cloud site that’s looking good
though yes so and we doing the hospital
club have asked me to do a pop-up to
come inside so we can take some recipes
now my recipes in the book is very home
dollar home cookin and it’s all done by
chapter so we’ve gotten unpack your
chapter which everyone probably know
probably thinking what am I talking
about but I’m popping up means just
cooking in a bag everyone’s done it at
home before and then we’ve got a slow
roasting one we’ve got a preserving one
I never made him and malaise intuitive
this book and it’s all about taking
things to certain temperatures or you
know giving people to composites and my
sister it’s only just learned how to
poach an egg and at the age of 29 nearly
and said she will actually do some of
the recipes which is good and so we’re
going to make the recipes from there but
we’re going to make it obviously a bit
fine dining and then in and we’re going
to go upstairs into another room and
then basically we’re just gonna have a
big old rave up and I’ll be djing DJ
that sounds good so that one right she
comes off remember alright so as you can
see one of the twigs didn’t make it I’ll
let you keep that one I go chef there
you go so that’s ourselves to birdie
which was really easy oh there we go and
so I’m going to taste it because
everything’s about seasoning but because
there’s an Chavez and capers it could be
quite salty already oh I’ve just got the
mic I always go wrong this has not been
too bad this demo when I did one in them
for the food is Portia lean I was
cooking our lunch he was comparing and
they gave me a juicer as my blender and
I to catch the puree because as I took
it off it just fell apart so we had done
that to time it so that it’s at live
shows there’s always gonna be something
so to that I’m gonna add a tiny bit of
salt because it’s quite salty already
because the capers and the anchovies and
then we’ve got some pepper so we’re
going to work that in
and this does Kate so you can put it in
the kiln ajar you can change the herbs
it all depends on what herbs you prefer
and you can put chives in or you could
you could take out the deal you know
it’s really what you want to make of it
there’s no set way so our peas and our
lettuces are now done you can see there
oh I’m a big fan of braised unless it’s
nice to see people starting to do this a
bit more now why just go less boring but
you can do some really cool things with
it on you yeah it’s really good and we
did this and was it we did this with
chicory for for the pop-up we did for
the foundation and but we did it in the
oven cuz obviously Tricky’s a lot harder
as it takes a lot longer to break down
we did it with orange and time and just
a really nice way of cooking vegetables
so and the stock our emulsion which is
not jus let’s paint and lots of nice air
flavor to it so we’re just going to pop
a bit of our veg on there and then we’ll
add on our plate and then my dad’s lunch
is ready I looking at Pierre look happy
happy so it’s been dressed in army when
it when you cut me rest it for half the
cooking time so if you cooked it for
eight minutes rest it for four minutes
that’s always the trick I found and it
works from a and you don’t have to have
it Thea but you can see it’s in a little
bit pink so I’m going to pop him on the
plate like that so I’m wondering i see
what we probably should do as your as
your dad ever been up on stage with you
before oh no you won’t you’ll get two
min family’s you can’t do that but yes
sir we’re just gonna pop up if I sounds
so fancy like that on the side well I’m
just gonna make sure we need to get we
do need to get a photograph of it first
men can we got a camera coming up it’s
been an absolute pleasure to meet you
Natalie I’ve loved every minute about
ladies and gents Natalie Coleman thank
you how lovely nothing’s gonna take that
for Dave will head back thanks very much
nicely
that you can do at home it’s really good
for dinner parties because it means you
can do it in 15-20 minutes anyways you
can sit there enjoy the rest of your
night and so basic I’m going to do some
lamb with a salsa verde with braised
peas and lettuce sounds good who wants
that for lunch oh that’s lunch he’s over
there already where’s that no is that
day don’t go hard on a big puzzle screen
does Heidi we can send it will send it
over to you afterwards all right so and
we’ve got some lovely lamb loins here
which I’m just gonna show you you can
get your butchers of pair these and take
them off the saddle or you can actually
buy them in the supermarket already done
now and we just want to trim off the
senior Scott wise what will happen is it
will shrivel up and it will go a bit
tough so just using your knife you just
want to run it under there just to
release that that bit of muscle and just
sort of slide it off and then we’ll
season that up and just sear it off in
our pan is our pan on yeah so Ben’s
already got the pan of the stock warmed
up for you so everything’s already so
I’m going to put a bit of olive oil into
there and so this one this would be
really quick to cook like you could do
this I’ve got a recipe I’m going to
shamelessly plug my new book that’s
coming out and in October and so we’ve
got a bigger version which is slow
roasted lamb with the salsa verde which
is in the book and so you can use it for
bigger cuts of meat and the salsa verde
and the braised p is also goes really
well with sea bass and rinse my hands
because I’ve been touching raw meat and
we’ve got some salt I use molten salt
because I find that you don’t over-salt
your food and when you use this and so
it’s better than using rock salt which
you can’t break down or C so so I’m just
going to season it on both sides and
then a little bit of
huh I’m just gonna pop him straight into
the pan just to get some color and then
you’ll go into the oven for 8 minutes on
gas mark 200 so just check that for you
on already so 200 fan or 200
conventional or we’re not too bothered
and it will go 200 degrees so that will
be gas mark 5 okay so that will go
straight into the oven for 8 minutes and
then we’ll take it out and leave it to
rest so whilst that set on we’re going
to get our pan and get our bracelet
Assam and it’s really easy and it’s a
nice way of cooking lettuce I think
someone on these all different these
ones yeah it’s quite interesting because
what we because we use LPG here guys
really really likes actually sometimes
quite difficult to see it yep thats all
right good seasons so just have tender
bowled over and as you can say we’ve got
some lovely little iceberg lettuce ease
at baby Jim ones and we’re just going to
remove the outer leaves because
sometimes when they’re been in the
garden growing the snail was like to eat
them so we don’t want any ones that have
been eaten and we’re just going to get
another knife and just take off the
stalks but you want to keep it together
because you want it to hold its shape
when it’s cooking so I just want to
slice it down the middle like that and
then that will keep its shape and it’s
just a really nice way but we’re going
to first make an emulsion now this is
what I’ve learned when I put in all
these restaurants colleges I’ve been to
many chefs and since MasterChef and so
we’ve been in tonight tom kerridge and
some kitchen we’ve been to the gov rush
we’ve been 20 midsummer house have been
everywhere and they cook in emotions now
I thought emotion is what you paint your
walls with at home and yeah I know but
it it just makes everything taste very
very good so we’ve got some butter there
which are just going to pop in the pan
butter it’s very healthy for you so into
that we’ve got some chicken stock now if
you as a vegetarian you can use veggie
stock so
it’s not just after you don’t have to
just use chicken stuff but because we’re
eating meat in this dish we’ve got
chicken stock I won’t use fish stock
like putting our tastes very nice so I
always took in stock or vegetable stock
and we’re just going to put our little
vegetables are little lexi is straight
in and then we’ll add our piece for the
last couple of minutes to cook him
because I only take a couple of minutes
now I always remember my dad and my mum
and dad have vowed to me on this one
when we used to have some D roast mine
and she was the best cook but she always
used to overcook a phage so your pays
always stops you roof in the mouth so we
don’t want that today we want nice fresh
peas that don’t sit to the roof of your
mouth so that’s on I’m just going to
turn our lamb over and we’ll get a nice
little color on that and that will go
straight into the oven and I cook it I
like my bland medium so it’s about 88
minutes if you want it a bit more just
keep it in there for a couple of minutes
extra I’m just quickly that’s going in
at 218 ‘it’s now so that comes out 20
pasts open on this monitor right turn
that down a bit so as you can see that’s
just pumping away it doesn’t take too
long and it’s emulsion so we’re going to
make our salsa verde now when our first
edit it’s our fault it mint green dance
right because salsa verde but now it
means green sauce and but anything you
know Italian always sounds better than
San in English because you want to say
it is a green sauce so we’ve got some
basil and some parsley and some deal
which goes we and some mint that goes
really lovely with lamb and now the good
thing about this is if you’ve got a food
processor at home it saves you time on
chopping things up and it gets it
perfect and we’re not going to waste
anything the only thing we’re going to
remove the stalks from is our mint so
all the stalks go in so just rip it up
like that and our basil or parsley and
then we’re going to pick down
the leaves from the min because these
are a bit stalky and it’s like eating a
garden twig if you don’t do that but the
other stalks you can and and you know in
the kitchens you learn you don’t fry
anything kawai up and told off many
times for phone stalks in the bin and
which you don’t want to do because they
can go into stocks or they can go into
soups they give more flavor you can even
freeze them so you just don’t waste
anything when you’re in the kitchens
because I suppose actually profit margin
going in the bin and so there’s some
mint which is just going to go straight
in which was really simple and then
we’ve got half an onion which has been
chopped nicely by Kim I thought I was
going to do some chopping doesn’t have
to be perfect because the Blitzer is
just going to blitz it anyway so that
will go straight in and then to that
I’ve got some capers and some little
anchovies a garlic clove which we’re
just going to quickly just chop just
like that as again you can see it’s not
I’ve not chopped it up fine because
that’s going to do the work a little bit
of Dijon and then I like to add the
juice and the cyst from the lemon so you
can use vinegar most people use vinegar
in there ones but I like the freshness
of the lemon so that’s one whole lemon
and possessed and so straight in and
this is really good because this keeps
in the fridge for like three to four
days because the oil preserves it so my
mom likes this last time I was at my
mum’s house she moment a big jar up so
she lived off that for a weight and she
was having it with fish and also it’s
nice it goes with anything even chicken
or on your steak and then we’re just
going to put some olive oil win and just
put the lid on and blitz it and it’s
that simple you might need to add a bit
more olive oil
to it and oh you might you know just
start off quite low and if it’s too
thick add a bit more but if you notice
whatever your preference is there we go
woof the cloud site that’s looking good
though yes so and we doing the hospital
club have asked me to do a pop-up to
come inside so we can take some recipes
now my recipes in the book is very home
dollar home cookin and it’s all done by
chapter so we’ve gotten unpack your
chapter which everyone probably know
probably thinking what am I talking
about but I’m popping up means just
cooking in a bag everyone’s done it at
home before and then we’ve got a slow
roasting one we’ve got a preserving one
I never made him and malaise intuitive
this book and it’s all about taking
things to certain temperatures or you
know giving people to composites and my
sister it’s only just learned how to
poach an egg and at the age of 29 nearly
and said she will actually do some of
the recipes which is good and so we’re
going to make the recipes from there but
we’re going to make it obviously a bit
fine dining and then in and we’re going
to go upstairs into another room and
then basically we’re just gonna have a
big old rave up and I’ll be djing DJ
that sounds good so that one right she
comes off remember alright so as you can
see one of the twigs didn’t make it I’ll
let you keep that one I go chef there
you go so that’s ourselves to birdie
which was really easy oh there we go and
so I’m going to taste it because
everything’s about seasoning but because
there’s an Chavez and capers it could be
quite salty already oh I’ve just got the
mic I always go wrong this has not been
too bad this demo when I did one in them
for the food is Portia lean I was
cooking our lunch he was comparing and
they gave me a juicer as my blender and
I to catch the puree because as I took
it off it just fell apart so we had done
that to time it so that it’s at live
shows there’s always gonna be something
so to that I’m gonna add a tiny bit of
salt because it’s quite salty already
because the capers and the anchovies and
then we’ve got some pepper so we’re
going to work that in
and this does Kate so you can put it in
the kiln ajar you can change the herbs
it all depends on what herbs you prefer
and you can put chives in or you could
you could take out the deal you know
it’s really what you want to make of it
there’s no set way so our peas and our
lettuces are now done you can see there
oh I’m a big fan of braised unless it’s
nice to see people starting to do this a
bit more now why just go less boring but
you can do some really cool things with
it on you yeah it’s really good and we
did this and was it we did this with
chicory for for the pop-up we did for
the foundation and but we did it in the
oven cuz obviously Tricky’s a lot harder
as it takes a lot longer to break down
we did it with orange and time and just
a really nice way of cooking vegetables
so and the stock our emulsion which is
not jus let’s paint and lots of nice air
flavor to it so we’re just going to pop
a bit of our veg on there and then we’ll
add on our plate and then my dad’s lunch
is ready I looking at Pierre look happy
happy so it’s been dressed in army when
it when you cut me rest it for half the
cooking time so if you cooked it for
eight minutes rest it for four minutes
that’s always the trick I found and it
works from a and you don’t have to have
it Thea but you can see it’s in a little
bit pink so I’m going to pop him on the
plate like that so I’m wondering i see
what we probably should do as your as
your dad ever been up on stage with you
before oh no you won’t you’ll get two
min family’s you can’t do that but yes
sir we’re just gonna pop up if I sounds
so fancy like that on the side well I’m
just gonna make sure we need to get we
do need to get a photograph of it first
men can we got a camera coming up it’s
been an absolute pleasure to meet you
Natalie I’ve loved every minute about
ladies and gents Natalie Coleman thank
you how lovely nothing’s gonna take that
for Dave will head back thanks very much
nicely
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