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Thirty-minute meals is all about really quick tasty cooking for really busy people.
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Every show, we're doing 40 shows and every single show has got a meal, not a dish,
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a whole meal - 3, 4, 5 different things - drinks, desserts,
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you know, you name it.
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All are really interesting contemporary dishes really.
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Lots of influences from Asia, India, Classic British, Mediterranean cooking.
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The whole thing about 30-minute meals is about being organized,
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having the right recipes, having really good hints and tips and shortcuts
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and little "aha!" moments.
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And you see over here, this is all resting juices here, don't leave any of that,
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you want all of that resting juices.
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Now that's what's it's all about right, just being clever, it's just clever cooking.
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Just use your senses really, your sense of smell.
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You can smell when things are going wrong, when things are catching.
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You can hear when things are burning and you know,
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try and grow some eyes in the back of your head.
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Get your stuff, you want your [indistinct speech] so it doesn't move.
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I'm gonna use a food processor with the normal sort of mixing plate.
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Got the condiments. I need my oven, got it onto 200 degrees.
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Ok, so I'm gonna [indistinct speech] on now.
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I need a kettle put on... What else do I need?
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I've written fifty 30-minute meals in the book and we filmed forty of those for the TV series.
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They're gonna go out like a month block in England anyway, going towards Christmas,
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and a month block in Spring.
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Me and all of my time have learned a lot from doing this series about organization,
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choices, about sort of almost having, sort of pockets of types of dinner like you know there's
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a 1-hour dinner now, there's like a 30-minute dinner now,
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there's even a 10-minute dinner now and then there's the weekend sort of
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2-hour-chill-out-have-a-couple-of-drinks sort of epic big roast kind of dinner, family cooking.
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So it's funny, I mean we're experienced cooks but it's made us really focus on
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what's dinner or lunch gonna be like today. What's the [indistinct word].
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Ok you got 20 minutes.. Ok! You know.
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So it's.. i think.. yeah I think we're just lean-mean-fast-cooking-machines now
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and we could always do it fast, but 30-minute meals.. the genius of it isn't just blasting stuff out.
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A lot of thought has gone into it.
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A lot of thought about what's available in supermarkets down the markets.
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A lot of thought has gone into, you know, how you stagger food,
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stagger dishes in a meal, so that actually you end up at the end of 30 minutes,
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with everything in the best possible nick.
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So, yeah it's been a real learning curve actually, unknowingly,
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I didn't think I'd learn anything from this but we have.
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We've cooked so much food in the last couple of weeks that I'm drunk on
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30-minute meals. Like honestly, I don't even know where I am anymore.
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I've cooked so much, you wouldn't believe!
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We're on the.. We've just done two meals today and the last two that we did were pretty epic.
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One was Piri-Piri Chicken, which was really good with a fantastic noodle salad
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and little Portuguese caramel tarts. You got to check that baby out.
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And then this morning, we cooked Satay Chicken Skewers
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which was absolutely brilliant home-made Satay sauce.
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Like, it just made the stuff that I've tried before taste so bad.
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So yeah, they're good ones but we've done all sorts,
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we've done stir fries, we've done sort off..
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we did a classic roast beef dinner in 30 minutes. You've got to see that one,
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that, that, that took some thought to do that.
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The nice thing about the food is literally whether you're a cook or not a cook,
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you can achieve what I'm achieving in 30 minutes, you've just got to do what you're told.
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So when you read the recipe, just do what it says and trust me
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and you'll end up with the right thing.
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But if you start free-styling, it.. w.. the... it... it could go anywhere.