so when we’re trying to like create
recipes we’re not always creating them
for us you really want other people to
cook it you really want other people to
cook it and successfully between me and
Rebecca we’re constantly trying to make
sure the journey is as clean and as
clear as possible some books we write
and it’s just like get on with business
and this is what you’re doing more of a
manual this one’s gonna be full of
emotion some Bailey sausages torn up
roughly 80 grams of veggie squash onions
and celery we don’t have to rush it I
think ten minutes just you know let the
veggies cook through a little bit just
catch him a little bit what what’s to
know
I wouldn’t justify Joleen put the answer
she never know it in I mean literally he
comes back with stuff in the middle of
anywhere you’re fine
you’ll find stuff if you’re in a war
look at this puzzling where have you
so I’m just going to literally cut it
badly
what generous and the black pepper okay
after cooking a long time right thirty
years generally in your imagination you
can see and smell stuff about eighty
percent so it’s pretty hard to get it
wrong now and this is a new ingredient
or a totally new principle sometimes I
cook things and they’re really good and
we put it into testing and when the
girls are replicating it by words it’s
not translating somehow and with we have
to sort of light on what we don’t want
and you’ve got to find out where it’s
almost like being a plumber and there’s
a leak somewhere you just don’t know
kind of quite where it is the testing
part which is what all the girls do is a
it’s kind of a key really I think that’s
ultimately what people come back and buy
another book because the recipes really
work they’ve been really drilled
come on Jimmy don’t be scared don’t
swear at me Ginny often swears at me
through her teeth she thinks if she does
it through the tip it doesn’t count
so this is called melt a yachtie badly
cop honestly I can see a few bits of
grass in there because Ginny’s boiled it
guys wear it we’re one minute from
plating up so this is quite crude and
that’s badly cut pasta so one of the big
mistakes that British people or non
Italian people make is draining the
pasta in a colander and letting the life
steam away so what we are trying to
encourage is the emulsification of the
fats some of which come from the pork
and then obviously all the olive oil and
the water as you born together there’s a
moment where fat and water come together
and you give silk right and it’s a
moment that’s why Italians are very
specific about 1j1 Gianni Manjari
just leave it on the plate you just
leave in the pattern stodgy half of this
dish try and find that the parmesan goes
in not too much you see how the sausage
almonds silky that’s a big hitter recipe
because it’s sausage pumpkin pastor
parmesan so I’m just doing long strokes
of parmesan can’t get some more play for
me honey
so we’ve taken our rustic shot we’ve
done it in the pan we’ve shot it like
this we’re them with our palm dentist
and then now because we’re quite proud
of the use of Fay we’re just being
slightly five-year-old kids and this
probably won’t get used but it might be
really good for social media or it might get booked so that’s that’s
recipes we’re not always creating them
for us you really want other people to
cook it you really want other people to
cook it and successfully between me and
Rebecca we’re constantly trying to make
sure the journey is as clean and as
clear as possible some books we write
and it’s just like get on with business
and this is what you’re doing more of a
manual this one’s gonna be full of
emotion some Bailey sausages torn up
roughly 80 grams of veggie squash onions
and celery we don’t have to rush it I
think ten minutes just you know let the
veggies cook through a little bit just
catch him a little bit what what’s to
know
I wouldn’t justify Joleen put the answer
she never know it in I mean literally he
comes back with stuff in the middle of
anywhere you’re fine
you’ll find stuff if you’re in a war
look at this puzzling where have you
so I’m just going to literally cut it
badly
what generous and the black pepper okay
after cooking a long time right thirty
years generally in your imagination you
can see and smell stuff about eighty
percent so it’s pretty hard to get it
wrong now and this is a new ingredient
or a totally new principle sometimes I
cook things and they’re really good and
we put it into testing and when the
girls are replicating it by words it’s
not translating somehow and with we have
to sort of light on what we don’t want
and you’ve got to find out where it’s
almost like being a plumber and there’s
a leak somewhere you just don’t know
kind of quite where it is the testing
part which is what all the girls do is a
it’s kind of a key really I think that’s
ultimately what people come back and buy
another book because the recipes really
work they’ve been really drilled
come on Jimmy don’t be scared don’t
swear at me Ginny often swears at me
through her teeth she thinks if she does
it through the tip it doesn’t count
so this is called melt a yachtie badly
cop honestly I can see a few bits of
grass in there because Ginny’s boiled it
guys wear it we’re one minute from
plating up so this is quite crude and
that’s badly cut pasta so one of the big
mistakes that British people or non
Italian people make is draining the
pasta in a colander and letting the life
steam away so what we are trying to
encourage is the emulsification of the
fats some of which come from the pork
and then obviously all the olive oil and
the water as you born together there’s a
moment where fat and water come together
and you give silk right and it’s a
moment that’s why Italians are very
specific about 1j1 Gianni Manjari
just leave it on the plate you just
leave in the pattern stodgy half of this
dish try and find that the parmesan goes
in not too much you see how the sausage
almonds silky that’s a big hitter recipe
because it’s sausage pumpkin pastor
parmesan so I’m just doing long strokes
of parmesan can’t get some more play for
me honey
so we’ve taken our rustic shot we’ve
done it in the pan we’ve shot it like
this we’re them with our palm dentist
and then now because we’re quite proud
of the use of Fay we’re just being
slightly five-year-old kids and this
probably won’t get used but it might be
really good for social media or it might get booked so that’s that’s
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