Jamie What to Eat This Week S01E01
Jamie What to Eat This Week S01E01
Transcript
00:00Summer time is here and there's some incredible British fruit and veg bursting with flavour
00:12and ripe for the picking.
00:15From succulent strawberries to tiny cherry tomatoes that are like miniature flavour bombs.
00:20These are the incredible ingredients that are best right now.
00:24They're at their most delicious, most affordable, better for you and the planet.
00:29So if you've got a little bit of time to make something special, I've created some
00:33exciting meals for whatever the occasion to make the most of what's in season, taking
00:38fruit and veg to the next level.
00:42What a dish.
00:43From epic ideas for upgrading your roast dinner, come on, to delicious vibrant soups, the freshest
00:49salads and sizzling on the barbecue, getting that flavour of now, and in creamy sweet puddings
00:55and tarts.
00:56Absolutely gorgeous.
00:58So join me at home in my shed as I spend the year cooking what's in season in the hope
01:03that it inspires you to have a think about the way you cook, shop or even grow your food
01:08too.
01:09And that my friends, is definitely the flavour of the summer.
01:28Come on, come on.
01:32Look at this.
01:34Fennel.
01:35Absolutely one of my favourite veggies.
01:39Look at that.
01:40Let's just pull it up.
01:42They've got quite short roots.
01:45It's not a full size.
01:47Ideally, what you get is a really fat, plump sort of base.
01:52And of course, you don't just get the bulb part here, but the stalks are fantastic.
01:58Amazing for sauces.
01:59And then you've got the herbs.
02:00Look at that abundance of herbs.
02:03So summertime, if you go to the supermarkets now, or down the farmer's markets, you're
02:08probably going to see a whole load of these.
02:11They smell amazing.
02:14Quite aniseedy.
02:15That aniseediness is delicious and fresh when it's raw.
02:20And then when you cook it, it really dulls down and just becomes this really perfumed,
02:24delicious, sweet vegetable that is great with meat, fish, cheese, beans, potatoes.
02:34So look, I've picked quite a lot, but I've got plans for these.
02:37Can't wait to cook them.
02:39Come on, come.
02:45Beautiful new season fennel is in all the shops right now.
02:49So I'm taking both the bulb and delicate herby tops to new heights in a cheesy chickpea
02:54and bean gratin, along with juicy pork and the crunchiest crackling for a different take
03:00on a roast dinner in this epic summer roast pork fennel and bean gratin.
03:11I'm going to show you how to make the most beautiful pork roast.
03:14We're talking perfect cracklings, juicy meat, and we're going to celebrate all this fennel.
03:19Banging season right now.
03:21It will look like this in the supermarkets, and then when you grow it, they're often sort
03:24of smaller and more tatty, but they're absolutely delicious.
03:28And one of my favourite ways to cook this perfect summer fennel is as a gratin.
03:34Delicious, sweet, slowly cooked, really tender.
03:37And I'm going to serve that with roasted pork, cooked perfectly.
03:40Even in summertime, I love to roast meat, and I've got a beautiful piece of free range pork loin.
03:45Right, it's been French trimmed, and it's got six ribs here.
03:48What I'm going to do is just show you some very basic butchery that really anyone can do.
03:53If you look at the fat, can you see there's a little seam here?
03:55Right, so what I'm going to do is take my knife, very gently, just score down that seam.
04:01Then I'm going to go to the side.
04:03See there's that little line here again?
04:05Very gently follow that line.
04:07And then I'm going to go to this side.
04:10So I've done the three sides of the pork, nothing technical.
04:14Right, and then we can just start following that line.
04:19So I've literally cut the fat in half.
04:21Flip this over.
04:23Now you can score a skin with your knife, but there's a way that I find you can do it very easily.
04:28What I have is a Stanley knife that I use just for the kitchen.
04:32And you can wash it, take it apart, but you can also control the depth of the blade.
04:37Very carefully, drag it down to get a nice little score.
04:40This will allow the heat of the oven to get into the skin and give you the most amazing crackling.
04:51Can you see that concertina effect?
04:54And that means not only can heat get in there, but also you can flavour in there with spices and salt and pepper and make it even more delicious.
05:02On the other side, just score the fat like that, and that's going to help it render quicker.
05:08So the crackling, ready to go.
05:10Now onto the pork, just score very lightly the fat.
05:14You're not trying to cut into the meat, just lightly scoring down, creating texture.
05:20The fat will render and it will baste the pork as it renders, and we like that.
05:26Right, let me wash my hands.
05:28So next job is how do we create some beautiful flavour that amplifies all of this?
05:33There's a spice that I love, which is fennel seeds.
05:36They come from the fennel plant.
05:38When it goes to seed and they dry it, it's an incredible spice.
05:44It's one of my favourites.
05:45A couple of teaspoons of that with a couple of teaspoons of salt.
05:50And then a couple of teaspoons of pepper.
05:54And then nutmeg.
05:56I'm just going to finely grate into a pestle and mortar.
05:59This is going to create the most beautiful seasoning for the pork.
06:03The fennel is going to give it a nice summery edge.
06:07The nutmeg is really fragrant.
06:09Then we're going to use the pestle just to crack up the fennel seeds.
06:15We've created this texture on the pork and on the skin,
06:20and now it's open to all these amazing sort of spices.
06:25All those little kind of grooves and concertina cuts,
06:28filling up with beautiful seasoning, salt, pepper, nutmeg.
06:33This is how we achieve beautiful flavour.
06:36And get it right in there, all the little grooves.
06:44So a nice wide casserole pan, medium high heat.
06:49I'm going to add a tiny amount of oil.
06:52Then I'm going to go in fat side down with the pork.
06:56And you want that pan to heat up and start melting that white fat.
07:00So let that do its thing.
07:02At the same time, get a nice little roasting tray ready.
07:05And I'm going to start clanking up some fennel.
07:08Take this bulb here and just cut it into quarters.
07:12It's a wonderful, wonderful vegetable.
07:15Let's get my ones from the garden.
07:18Take the bulb like this.
07:21The little mini bulbs I'll put in whole.
07:24And then this bigger bulb I'll just split in half like that.
07:29And that will roast down and be beautiful.
07:31So basically we've got a fennel trivet.
07:33If we have a little look at this pork here, if I turn it over...
07:36Look at that! Come on!
07:38That's what it's all about, flavour, colour and toasting those spices.
07:43So in there as well, put a little bit of onion action.
07:47These are some big spring onions.
07:50A bulb of garlic in half.
07:53So the trivet is ready and rearing to go.
07:56I think we've browned this off beautifully.
07:59One last thing I like to do is introduce a herb.
08:02I've got some sage, it could be thyme, it could be rosemary.
08:05And something that really kicks this herb into the next level...
08:09is to use this as a herb brush, right?
08:11Angle that pan with that amazing pork fat and get the sage leaves in there.
08:16The smell right now is phenomenal.
08:18Now we've got the fat on here, I can put this in and around the tray.
08:23And we can just mix all of this up like that.
08:27And then just move the pork.
08:30Look at that. Sizzling and beautiful and ready to roast.
08:35I'm going to put it at the bottom of the oven at 200 degrees Celsius, which is 400 Fahrenheit.
08:41And then, clever bit, we're going to take this crackling, right?
08:45Give it a little bit of that amazing fat, like that.
08:48And we're going to put this directly above it, straight on the bars.
08:52That is going to puff up and all that excess fat is going to rain down on here
08:56and just baste, baste, love and care for that pork.
09:00Let's get the base for the beans going, OK?
09:03I'm going to take these fennel stalks and I'm going to roughly chop them,
09:08just kind of like centimetre chunks.
09:10And even though we've had the raw pork on here, this is all going to get cooked.
09:14We're going to fry this off in all that rendered pork fat.
09:17This is an onion from the garden, but you can use white onion, red onion, spring onion if you want.
09:24Centimetre slices.
09:28Just get your garlic.
09:29Again, this is from the garden, but whatever garlic you get, just take that outer skin off
09:35and just finely slice.
09:38Four or five cloves of garlic go in and just stir it.
09:43And I want to cook this for about 15 minutes.
09:46Time for a nice little clean and then we can put the rest of this gratin together.
10:00It's not seasoned yet, so you want a little bit of salt going in and pepper.
10:05I want to add to this story, you could go white wine, you could go vermouth,
10:10or I'm thinking like pork, fennel, cider.
10:15About a glass.
10:17Now I turn the heat up and we'll cook most of that away.
10:22There is a secret ingredient that will divide people.
10:25You don't have to do it.
10:27Three fillets of anchovy.
10:29A little bit of the oil.
10:32Anchovy, fennel, pork works really well.
10:35What I've got here is like a little story of beans.
10:39So this isn't going to be baked beans as you know it, this is a gratin.
10:43Chickpeas first.
10:46Then butter beans.
10:47Look at those, just beautiful.
10:49Love butter beans.
10:50And then cannellini beans.
10:52Jarred ones I love, the tinned ones are fantastic.
10:55Really affordable, you can get them everywhere.
10:58I've got some creme fraiche and a little bit of parmesan.
11:01Now you can use any cheese you want, gruyere, cheddar, whatever you love.
11:05So you want a nice little grating of parmesan.
11:08It looks more than it is, it's about 100 grams or so.
11:11So let's finish off this gratin by adding 3 or 4 tablespoons of creme fraiche.
11:17And the smell is amazing.
11:19Turn the heat off and add the parmesan.
11:23This could actually be a centrepiece in its own right.
11:26A little bit of parmesan on the top and this is ready to go in the oven.
11:30Now that pork, I reckon it's had pretty much an hour now.
11:35Let's have a little look at that.
11:37Come on.
11:40Let's get this crackling.
11:42I'm really pleased with that.
11:44Look at that crackling.
11:46I'm really pleased with that.
11:47Look at that crackling.
11:49At this stage we're going to put this gorgeous gratin in the oven.
11:54Same temperature.
11:56In about half an hour that's going to be perfect.
12:00This pork has had an hour so I'm going to rest it for half an hour.
12:04Mix that all up in all those last bits of juices.
12:07And I'm going to pop that in for 5 or 10 minutes until it's really golden and gorgeous.
12:17Let's get those beautiful veggies out.
12:25Look how lovely this fennel has cooked.
12:28Soft, caramelised and delicious.
12:31Really, really nice. These are perfect.
12:33What a lovely celebration of fennel.
12:36Okay, time to carve the pork.
12:40I'm going to put the crackling to one side.
12:42I'm going to put the crackling to one side.
12:44Take that rib and cut down confidently to reveal just a hunk of pork.
12:51Look at that.
12:53Juicy, juicy pork.
12:56Just look at that.
12:58Gnarly on the outside, pearly white on the inside.
13:02But I do want to give you a second choice.
13:05It's very, very simple.
13:07I'm going to run the knife next to these ribs here.
13:10And just carefully, angling it towards the ribs, not the meat.
13:14So these are like little baby back ribs.
13:18But what you've really done is free up this beautiful loin of pork.
13:23Do nice, thin slithers.
13:26Go as thin as you can.
13:28You're able to stretch your portions further, which is good for your wallet, good for your health.
13:33And it just helps you to get more out of this incredible pork.
13:38Imagine that on a summer dinner table.
13:42And then when it comes to the crackling, obviously the best bit is the noise.
13:49Never enough crackling.
13:53Back onto the platter we go.
13:55How exciting is this?
13:57Let's get the gratin out.
13:59Look at that.
14:01Beautiful, sweet fennel gratin with chickpeas, beans, parmesan.
14:06A little sea of heaven.
14:08Right, let's serve up.
14:17Let's go for our pork. I'm going to go for the chunk.
14:22And then let's get that beautiful fennel.
14:26Couple of little bits of crackling.
14:28Just so good.
14:30So a few bits of those fennel herbs on top.
14:33And that's a beautiful summer plate of food.
14:36I'm going to start with the gratin with gorgeous summer fennel.
14:44So from that kind of really fragrant aniseed vibe, that's not there anymore.
14:49What you have is deep sort of fragrant sweetness.
14:53It's utterly, utterly delicious.
14:57Mmm.
14:59And if you look at the fennel here on top, it's just so tender.
15:04Transformed.
15:06Oh, so good.
15:09Let's get onto the pork. Look at that chop.
15:15Mmm.
15:18The meat is really tender.
15:20That is a brilliant summer roast.
15:23Very different. Embracing wonderful seasonal veggies.
15:27The fennel, the bulb, the roots, the stalks and the herbs.
15:31Utterly delicious.
15:33If you're out shopping, if you see fennel, don't walk past it.
15:36Get some. You won't regret it.
15:54Mmm.
16:02Look at these beautiful pea plants.
16:05I love peas. I love them so much.
16:07And if I'm really honest, probably like most peas I have, are frozen.
16:11I always have a pack in my freezer for sure. So convenient.
16:14But peas, when they're at their best, get down the markets, get in the supermarkets,
16:18get the fresh peas. They're banging season right now.
16:21From June until October, look at that.
16:24It's literally perfection.
16:26A raw pea in a salad.
16:29With some salty cheese, olive oil, lemon juice.
16:32Delicious.
16:34But also, these pods, they're quite fibrous.
16:37But if you put this into a little broth or a stock,
16:41you can command out all this gorgeous sort of sweet pea flavour.
16:45Honestly, as brilliant as frozen are,
16:48nothing, nothing tastes like fresh.
16:51Give them a go.
17:01Perfectly in season right now.
17:03I'm taking these gorgeous sweet summer peas to another level
17:07with parmesan, goat's cheese and a lemon citrus hit
17:10to make the most oozy, unctuous, sweetest pea risotto.
17:19I'm going to give you a recipe that is amazing.
17:23It's celebrating all vegetables, but particularly, I think,
17:27sweet peas in summer are one of the very best
17:32with a lovely, creamy, oozy risotto.
17:35At the very beginning of a beautiful, perfect risotto,
17:38starts actually with stock.
17:41If you want to go extraordinary, if you want to go to the next level,
17:44I will get a whole chicken and I poach it with water,
17:48some fragrant veggies, bit of herb for one hour, 20 minutes.
17:52You get the most succulent chicken that falls off the bone
17:56and a really elegant chicken broth.
17:58Now, I strip every ounce of meat off the bone, right?
18:02It goes in sandwiches, stir-fries, pies, chicken curries, right?
18:06So that's just my little thing. You don't have to do that, by the way.
18:09Have a litre of boiling water, put in a stock cube, it will be great.
18:13But most people, when they prep peas, put this in the bin.
18:18The flavour in these pea shells, or pods, is so insane.
18:22It is like the essence of peas.
18:26And in the next couple of minutes, they'll just wilt down,
18:30but the broth that comes out of here is going to be mind-blowing.
18:34Now, risottos are the most amazing way to use up seasonal vegetables.
18:39It begins with the sofrito.
18:41This is the base for risottos, soups, stews.
18:45So one onion from the garden. We love that.
18:49I just peel it and I'm going to finely slice it.
18:56Don't stress about being too accurate with this.
18:59Just chop it through.
19:03So celery goes in. Now, with the celery,
19:05see these lovely little yellow leaves?
19:07These are gold dust.
19:09Absolutely delicious. We'll sprinkle that over the top of the risotto.
19:13And I'm going to put it into this water, along with the pea shoots.
19:19Let's just chop this up.
19:21It really doesn't matter how you chop up your celery and onions.
19:24The easiest way is to cross-chop like this,
19:27and just keep going until it's nice and fine.
19:30We want a nice little high-sided, wide pan.
19:33We're going to put it onto a medium-high heat.
19:35A little olive oil, a couple of tablespoons,
19:38and then a little knob of butter.
19:42We go in with the onions and celery.
19:46Our first job is to soften this off.
19:49Coat it in that oil and butter,
19:51and cook it down until sweet and softened for about five minutes,
19:55giving it a stir every now and again.
19:58Conker, he's having fun.
20:00Bless him.
20:03The next stage of risotto, the rice.
20:06This is Arborio risotto rice.
20:08A plump, stubby little rice grain.
20:12The first thing the rice is going to get is the oil and the fat
20:16and the sweetness from the vegetables,
20:18and we're going to move the rice around in that
20:20and almost let that fat penetrate the rice grain
20:23to make it go translucent, almost totally translucent.
20:26Almost toasting it.
20:28After about a minute, there's a little stage here now
20:31which is an optional extra.
20:33You can put booze in here.
20:35I'm going to use white wine.
20:36Just a little half glass goes in.
20:38So white wine is very typical.
20:41If you don't want wine, don't put it in.
20:43What's important is that we cook all of that wine away.
20:46I mean, ironically, I don't want it to taste whiny.
20:49What you're going to get left with is the sweetness
20:52and the grapey gorgeousness.
20:53That's going to work really well with seasonal sweet peas.
20:56You can see that's all gone now
20:58and the rice is starting to stick together a little bit
21:01and that's that natural sort of starchiness coming out of the rice.
21:04So now we're going to go in for that beautiful
21:07pea shell infused chicken stock.
21:10Pour that in one ladle at a time.
21:12What we want to do is add the stock bit by bit.
21:16You can start to see now that creaminess
21:19getting massaged out of the rice.
21:24When you're down the markets and you see a vegetable,
21:27you're like, do I do this? Do I do that?
21:29Do I do it or do I risotto it?
21:31And risotto is just a gift because it can embrace
21:34leftovers, meat, fish, vegetables.
21:37So let it cook away.
21:39Get the ladle.
21:41Another one goes in and we stir again.
21:54Oh, we're like two and a half minutes away.
21:56I'm going to go in now with some of those peas.
22:00Raining peas, about half of those, don't need too much.
22:04I'm going to save those for other things.
22:06Raw peas in salad, in stir fries.
22:10Make a lovely little stew, summer stew.
22:13They're now going to cook in this risotto
22:16for that last couple of minutes as it becomes perfect.
22:20My knob of butter, right, classic.
22:23Can't do it without it.
22:26And I'm going to go in with about 80 grams of parmesan.
22:30Turn the heat off.
22:32I do not want to cook the risotto with parmesan in it.
22:36These cheeses, they're quite delicate.
22:38I don't want to boil it.
22:40Just let it relax for two minutes.
22:43I'm going to finish it with a lovely British goat's cheese.
22:49There's one unclassic ingredient that I love in summer
22:54with peas and goat's cheese,
22:56and that's just like a squeeze of lemon juice.
22:59Wow, sunshine.
23:01And I just love it.
23:04That is now perfect.
23:09Oozy and delicious and going over my shirt,
23:12but I don't care, look at that.
23:14So we are good to go now.
23:18Let's serve up this beautiful oozy risotto.
23:22Just finished with a few little bombs of that amazing goat's cheese.
23:28Couple of little pea shoots.
23:30We've got these borage flowers here.
23:32If you're out and about in the garden and there's herb flowers,
23:34use them, don't just look at them.
23:36We're reflecting summertime.
23:39Just some little celery leaves.
23:42Gorgeous.
23:43And that is a beautiful little plate of summer risotto.
23:49Just a little final parmesan.
23:53Let's get in there.
23:55I want a bit of everything.
23:59Wowzer.
24:00The peas are popping in my mouth.
24:02So sweet.
24:03It's light, elegant, it's sweet, it's fragrant.
24:07And then every now and again you get a little bang with that goat's cheese.
24:11Little bit of sourness.
24:14So listen, peas are in season right now.
24:17Have a look down the supermarket to the market.
24:19What are you waiting for?
24:34Look at all this.
24:47It's such a nice time of year.
24:50Carrots are really good right now.
24:52And if you get down the markets and supermarkets,
24:54you'll see that there's some incredible local produce.
24:57Look at these coming out so beautifully.
25:01I have to say this is the optimal size where sweetness is fantastic.
25:07Hello Conker.
25:09Oh look at those.
25:11Carrots originally, if you look back at the really old varieties,
25:14were purple, sometimes almost black in colour.
25:17But you could get yellow ones, white ones, pink ones.
25:20You can get carrots all year round.
25:22And if you see a wonky little veg like this, support it.
25:26They've got feelings, they're all equal.
25:28That's partly because if they hit a little stone or something a little bit firm,
25:31they'll just change direction.
25:33They're just really good at growing anywhere and around anything.
25:36Right now, carrots are going to be at their very best.
25:40Sweetest and most delicious.
25:42And they should be a really good price.
25:44And there are so many things you can do with these beauties.
25:47Right, let's get cooking.
25:49I'm going to make the humble carrot shine in a slaw of all slaws.
26:02A spicy yoghurt ripple brought together with herby citrus marinated chicken
26:07in a pimped up tortilla.
26:09Bringing the summer vibes in a rainbow salad wrap.
26:15The thing for me about cooking in season is kind of a state of mind.
26:18It changes what you're looking at down the markets and supermarkets.
26:21Look for the local, look for what is in season at its best.
26:24And of course we've got our naughty little carrot there who's happy to see us.
26:27Plus some of those little purple ones and the little knobbly ones which are at their best right now.
26:32Before we get into slaw world, I want to talk about a good vinaigrette dressing.
26:38So in here, three tablespoons of olive oil.
26:42Nice olive oil, heart healthy oil.
26:44It's very simple to remember.
26:46Three parts olive oil with one part beautiful red wine vinegar.
26:51I like to sort of just scatter gun this with a little whole grain mustard.
26:56Very nice.
26:58We'll have a little bit of French and then we've got the English mustard.
27:01You can choose one mustard or have a blend.
27:04That's the point I'm making.
27:05This is a flexible recipe.
27:07A nice seasoning of salt and pepper.
27:10And then simply I'm just going to use my hands just to mix it all up.
27:14You need seasoning and tang to make this really bang.
27:18If you want to put any herbs in there, please do.
27:21Parsley, tarragon, dill, like whatever your thing is, just go for it.
27:26And this is our landing pad for the coleslaw.
27:30Let's talk about the leaves.
27:31Any leaves, right.
27:33Cabbage, white, red, you know, chard, could be spinach.
27:38Take the stalks off and then just roll this up like a sort of cigar.
27:44You're breaking down that fibrous part of the cabbage,
27:47but also that's releasing natural sweetness.
27:50And then finely slice.
27:53You could use little crinkle cutters.
27:57Completely childish and really good fun.
28:00Let's do it with one of those purple carrots and let's just slice it up.
28:04The coleslaw that we all see in the supermarkets, in canteens,
28:08you know, is white cabbage, onion and carrot.
28:11And what I'm trying to say is it can be a whole host of things.
28:15It can really embrace the seasonal veg that's at its best right now.
28:20So there's our little crazy crinkle cut carrots.
28:22Look how pretty they are.
28:25So this is golden beetroot.
28:27Just as easy to grow as purple.
28:31Just stack them up like cards.
28:36And you can use a box grater.
28:41And you can take beautiful carrots and get that in there.
28:48But look, that's the spirit.
28:50Shred it up, matchstick it up.
28:53Red cabbage, I got that from the supermarket.
28:56Just speed peel.
28:59The colour's telling you that it's incredibly nutritious.
29:02So instead of the big fat onions, you can go spring onions, red onions,
29:07little shallots and then this green part here.
29:11This is all really good.
29:14Probably enough.
29:16Come on man, look at that.
29:18You don't even need to know anything about nutrition to know that that is the good stuff.
29:22I'm not going to dress it now because I want it to be like really crunchy
29:26and I want to do it at the last minute.
29:28Let's just clear this up and have a little wipe down.
29:39I want to show you how to make the most delicious chicken.
29:42This is a nice little technique that allows you to tenderise the meat
29:46and you can stretch it further.
29:48So two chicken breasts.
29:49Instead of going for two people, you can make it go for four people, right?
29:52We like that.
29:53So take some greaseproof paper.
29:55I am going to use a pair of tongs so I don't have to touch the chicken.
29:59Fold it over like this.
30:03By just doing this, you're tenderising the meat.
30:06You're increasing the surface area which means it can take on flavour much quicker.
30:12And also cook in half the time.
30:14So, first chicken done.
30:17And then we go again.
30:22Let's do a quick marinade.
30:26Olive oil.
30:28A lemon goes in.
30:30Some salt.
30:32And some pepper.
30:34Let's just take some oregano.
30:37Kind of rough it up a little bit and pinch it in.
30:40Flavour, flavour, flavour.
30:43So use the tongs to really rub it in.
30:46And just pat it around.
30:49So you can let that marinade now for one minute, ten minutes, half an hour.
30:53You can even do it overnight.
30:55So let's just have a little clean down.
31:05I'm going to give you the most amazing kind of creamy base to go on that flatbread.
31:09To put the chicken and the slaw on.
31:11It's basically a yoghurt, tahini and harissa ripple.
31:16So I'm going to take this yoghurt.
31:18I'm then going to mix it with tahini.
31:21It's literally pureed, whizzed up sesame seeds.
31:25Peanut buttery, a little bit kind of like satay chicken vibes.
31:30With amazing harissa chilli paste oil.
31:34Look at the colours guys.
31:37Let's toss up this beautiful slaw.
31:39Anything that's purple like beetroots or that red cabbage, just keep to one side.
31:44We'll take everything else and we'll start tossing it up.
31:48Then at the last minute, then we go in with the beautiful red cabbage.
31:52Don't do it too early because it will just make everything go purple.
31:55That my friends is a beautiful slaw.
32:01We're then going to take our marinated chicken and go straight in there.
32:06Two minutes each side.
32:08Once it's in your hot pan, don't turn it.
32:12So we've had two minutes. Flip that over.
32:15Gnarly and golden.
32:20The chicken has had its time.
32:24Turn the heat off.
32:26Then we take the chicken onto the board.
32:30Take the knife and we just go through it about a centimetre.
32:34Look at that.
32:36So that chicken is very, very juicy.
32:39Can you see? That is going to be joyful.
32:45Let me give you another little tip to make your everyday boring tortilla a little bit more interesting.
32:50If you've got a gas hob, electric hob or induction with a really hot pan,
32:54put it on a really screaming hot heat and just move it around with tongs.
32:58It's going to toast it up and give you beautiful little undulating bubbles.
33:02Can you see? See? Puffing up.
33:05And now let's load this up.
33:09We're going to go in with that yoghurt and that tahini.
33:14With that little hit of chilli.
33:17Then the beautiful slaw.
33:21And then a few bits of that lovely chicken.
33:24Look how juicy that is.
33:26And we've got a beautiful tortilla.
33:29Look how juicy that is.
33:31And we've got lovely feta cheese.
33:36And then the only polite thing to do is to pick it up, roll it up.
33:50Oh, chicken is so juicy.
33:53Slaw is just alive, full of life and flavour.
33:57And those carrots, so sweet, crunchy and delicious.
34:02What a lovely little lunch, dinner.
34:05And an amazing way of taking those seasonal carrots and shredding them into the most incredible rainbow slaw.
34:11Happy Blooming Days.
34:21So the heavens have opened.
34:23This greenhouse doesn't need fixing because it's nearly as wet in here as it is out there.
34:29Conker's having a little go on the drips. You alright mate?
34:34Now, hanging baskets. Love them.
34:37I grew up with hanging baskets.
34:39My dad used to go mad for it in the pub.
34:41And used to pride himself on beautiful flowers and these floral sort of delights.
34:47But what I love about them is it doesn't have to just be ornamental, it can be edible.
34:53Also really importantly, if you haven't got much space, you can still grow.
34:57You can hang in anything that has holes.
35:00Strawberries and mint.
35:02That is basically dessert or cocktails.
35:05You can plant them out now.
35:07And these strawberries will keep growing. They'll literally cascade out of there.
35:10And it's the most fantastic way to grow strawberries and pick them really easily until the end of summer.
35:16Now, the second one, we're going to go savoury.
35:19We're going to do pizza.
35:20Cherry tomatoes, marjoram, some flour and thyme.
35:24So I've got some moss here.
35:26Now that slows down the drainage of this beautiful hanging basket.
35:31I'll put a little bit of peat-free compost in there.
35:33Then I'm going to get myself some nice little cherry tomatoes.
35:38What I do is I always scuff up the ends like that.
35:43Just to kind of get those little roots exposed.
35:47Then, with our lovely marjoram here, or you could do oregano, or you could do basil.
35:53Get some of that nice peat-free compost and pack it around.
35:58This one's a little flowering thyme.
36:00Just get that in there.
36:02So there you go.
36:03Edible hanging baskets.
36:05Tomatoes, marjoram, flowering thyme.
36:08Look at that.
36:09A little bit of fun.
36:10But actually, things like tomatoes and strawberries flourish by being hung.
36:15They're easier to pick.
36:16It keeps away a lot of the pests and things that want to eat it before you do.
36:20And actually, the only pests I'm going to worry about is my kids.
36:23I reckon they're going to get this before I do.
36:25So keep on top of the watering and you'll be laughing.
36:30Come on, cocks.
36:41Oh!
36:54Look at these.
36:57I absolutely love beets.
36:59I call these beets, but it's beetroots.
37:02I think beets are actually one of my favourite veggies to grow.
37:05They're fantastic.
37:06Right now, they're in season.
37:08So if you go down the supermarkets or farmer's markets,
37:11you're going to see them out there.
37:12So grab them, and they're so good.
37:15Same family as Swiss chard, but obviously with these amazing roots.
37:20Look at that beautiful beetroot.
37:23So I'll probably pronounce it wrong, but we call that a candy-striped beetroot,
37:26which is not a technical term, or kiodja.
37:29We have a little look here.
37:31We've got a white one.
37:33You can get yellow ones, pink ones.
37:36Let's have a little look inside here.
37:39Look at that.
37:41And when they're in season right now, the flavour is so extraordinary, so sweet.
37:46Just boil it, peel it, slice it, salt, pepper, olive oil, and some good vinegar,
37:51and that will be spectacular.
37:53Let's get cooking.
37:59I'm giving good old beetroot the rockstar treatment
38:02with a hack to make incredible sun-dried tomato couscous,
38:06magnificent British mackerel roasted in a coriander rub,
38:10and a big-hitting horseradish sauce
38:12to give you crispy-skinned mackerel and beetroot salad for summer.
38:18Look at these beautiful beetroots.
38:20And when you think of beetroots, you're always thinking the purple ones,
38:22the big ones, the pickled ones, but they're so much more than that.
38:26Let's get going.
38:27I'm going to get this pan of water seasoned up with some salt,
38:31and then I'm going to take these beets.
38:33These are quite small, smaller than a ping-pong ball,
38:35so I reckon about 15 minutes should do it.
38:39Take the stalks off like this.
38:41So lid on top, and then these leaves here, remove the stalks.
38:45That can go to the composter,
38:47but these I will wilt down a little bit later and they'll be delicious.
38:52I'm going to do some beautiful couscous.
38:53Now couscous is lovely, my family loves it.
38:56Just take 200 grams in here.
38:59Now I've got a lovely little cheat.
39:01Get yourself a jar of sun-dried tomatoes.
39:04It's sunshine in a jar.
39:06Get yourself a liquidiser.
39:09Oil, the lovely sun-dried tomatoes, everything.
39:13And give it a little bit of herb in there.
39:15Let's have a little bit of mint, and just a tiny little bit of water.
39:22And we're going to whiz this up.
39:23Whiz it up.
39:29So just add a little bit of olive oil to loosen it.
39:38This in your risottos, your pastas, absolutely gorgeous.
39:43And then a nice wodge of it in here.
39:46This will give the couscous the most amazing colour and flavour in no time at all.
39:53Just cover with about a centimetre of boiling water.
39:56I'm going to have the beetroot water, so double flavour.
39:59Put a little pinch of salt in there.
40:03And then once you've mixed it up, just put a cloth over the top and let it steam.
40:09And in 5-10 minutes that will be light and fluffy and delicious.
40:13Let's talk about mackerel.
40:15I absolutely love mackerel.
40:18When you buy fresh fish, we're looking for colour.
40:21Look at the fresh eyes, we want that.
40:23So I want to do a little rub that just makes this incredible meaty fish like even more savoury
40:29and gives you a lovely crispy skin.
40:31And I want to use a spice that is often forgotten about, coriander seeds.
40:37They're really fragrant, quite savoury.
40:40And I just want to crack this up with a really nice pinch of salt and pepper.
40:46Oh the smell is so fragrant.
40:48I'm just going to rub the mackerel with a little olive oil.
40:52Not much, just a little.
40:54And then that will let this beautiful rub stick to it.
41:01Look at that.
41:03Sun is starting to set.
41:06So roll the fish in that lovely savoury seasoning.
41:09And then I want to use a herb that I love dearly with fish.
41:13Particularly oily fish and that's thyme.
41:16And if you grow your own thyme, even if you've got a window box, it's brilliant.
41:20I'm going to stuff this in the cavity and it will just steam nicely.
41:25Oil, a little roasting tray.
41:29And then we're going to lay these beautiful mackerel inside.
41:33And I've got the wood oven on.
41:35You want to preheat your oven to full whack.
41:37This oven is about 220 degrees Celsius, which is 430 degrees Fahrenheit.
41:42So nice and hot.
41:44Get these in the oven for about 10 minutes.
41:50Lovely.
41:52Right, I want to show you how to make a fresh horseradish sauce.
41:56Amazing with beets, amazing with oily fish.
41:58You can buy horseradish in markets particularly and some supermarkets.
42:03If you can't get it, that's fine.
42:05You can find jars of grated horseradish and even creamed horseradish.
42:09But if you can get the root, this is an amazing thing.
42:11Just get a little peeler on the outside to expose the white flesh.
42:16You want a nice big handful of horseradish.
42:19It's strong.
42:21I've got a nice bowl of fresh Greek yoghurt here.
42:24What it will require is quite generous seasoning of salt.
42:28Look at that sun coming through.
42:30Come on Mr Sun, you've been playing with me all week.
42:33Half the juice of a lemon in there.
42:36Right, so that's done.
42:38Very quick and easy.
42:39So we've got the beets.
42:41Let's get in there.
42:43So what I'm going to do for the last one minute is just put in the beet leaves.
42:50Let's have a little clean down.
43:02Okay, so we've had that little cheeky minute.
43:06Look at that orange coloured water.
43:13I'm just going to pinch off the outer skin.
43:17Take off the little roots.
43:19Just use your thumb and forefinger to take that skin off.
43:22And by the way, you can do exactly this with purple beets as well.
43:27I'm just going to slice up into halves.
43:30Maybe some into quarters.
43:33Look at the colours.
43:36Doesn't need much more than salt.
43:38Some lovely olive oil.
43:40And then a tiny little swig of vinegar.
43:47And once you've dressed it, sweep this into a little dish just for a second.
43:51Because what I'm going to do is go back to our couscous.
43:55Get a little fork.
43:56And look at that.
43:58Just so delicate.
44:00Hot, steamy, blushing with that sunshine, sun-dried tomato paste.
44:08Homemade, great hack.
44:14Couscous is good.
44:16We're going to put over the beautiful beets.
44:19Come on, look at these colours.
44:22What a celebration.
44:25And I can hear the fish sizzling away.
44:27Oh, it looks good.
44:32Just amazing.
44:35What a joy.
44:37You've got the olive oil and the fish oils.
44:40Those omega-3s that so many of us don't get enough of.
44:44Mackerel is such a fantastic fish.
44:46It's often very good value.
44:52Look at that.
44:53Imagine taking that to a dinner table, right?
44:55What a beautiful thing.
44:58Build a little base of the couscous, the greens and the beautiful beets.
45:04I remove the head.
45:06And I just run the fork down the back.
45:09And then very simply, that whole fillet will just pop off.
45:13Wowzers.
45:15And then, last but not least, a good dollop of that horseradish sauce.
45:22Let's get amongst it.
45:24I'm going to go for a bit of everything.
45:34Wow.
45:36The sweetness of those beets is epic.
45:39The sunshine from those tomatoes on the couscous.
45:43The heat from the horseradish.
45:45The crispy skin on the fish.
45:47This is so good.
45:49An amazing dish to celebrate the seasonal beetroot.
45:54I love it.
46:00Conker, do you want to try a little bit of mackerel?
46:05But you can't have horseradish.
46:07A little bit of mackerel.
46:10But you can't have horseradish.
46:13That is a brilliant, brilliant end to the day.
46:19Me, my best mate.
46:22And that is a plate full of sunshine.
46:25Well, if you're ready for seconds, there's plenty more where that came from.
46:29The next new episode of Jamie's What To Eat This Week is streaming right now.
46:34I hate this house. Not what Kirsty wanted to hear.
46:37She's got her work cut out in love it or list it brilliant builds starting Wednesday at 8.
46:42Next tonight, we're in A&E.
46:54You