Introducing Jamie's 30-Minute Meals

Thirty-minute meals is all about really quick tasty cooking for really busy people.

Every show, we're doing 40 shows and every single show has got a meal, not a dish,

a whole meal - 3, 4, 5 different things - drinks, desserts,

you know, you name it.

All are really interesting contemporary dishes really.

Lots of influences from Asia, India, Classic British, Mediterranean cooking.

The whole thing about 30-minute meals is about being organized,

having the right recipes, having really good hints and tips and shortcuts

and little "aha!" moments.

And you see over here, this is all resting juices here, don't leave any of that,

you want all of that resting juices.

Now that's what's it's all about right, just being clever, it's just clever cooking.

Just use your senses really, your sense of smell.

You can smell when things are going wrong, when things are catching.

You can hear when things are burning and you know,

try and grow some eyes in the back of your head.

Get your stuff, you want your [indistinct speech] so it doesn't move.

I'm gonna use a food processor with the normal sort of mixing plate.

Got the condiments. I need my oven, got it onto 200 degrees.

Ok, so I'm gonna [indistinct speech] on now.

I need a kettle put on... What else do I need?

I've written fifty 30-minute meals in the book and we filmed forty of those for the TV series.

They're gonna go out like a month block in England anyway, going towards Christmas,

and a month block in Spring.

Me and all of my time have learned a lot from doing this series about organization,

choices, about sort of almost having, sort of pockets of types of dinner like you know there's

a 1-hour dinner now, there's like a 30-minute dinner now,

there's even a 10-minute dinner now and then there's the weekend sort of

2-hour-chill-out-have-a-couple-of-drinks sort of epic big roast kind of dinner, family cooking.

So it's funny, I mean we're experienced cooks but it's made us really focus on

what's dinner or lunch gonna be like today. What's the [indistinct word].

Ok you got 20 minutes.. Ok! You know.

So it's.. i think.. yeah I think we're just lean-mean-fast-cooking-machines now

and we could always do it fast, but 30-minute meals.. the genius of it isn't just blasting stuff out.

A lot of thought has gone into it.

A lot of thought about what's available in supermarkets down the markets.

A lot of thought has gone into, you know, how you stagger food,

stagger dishes in a meal, so that actually you end up at the end of 30 minutes,

with everything in the best possible nick.

So, yeah it's been a real learning curve actually, unknowingly,

I didn't think I'd learn anything from this but we have.

We've cooked so much food in the last couple of weeks that I'm drunk on

30-minute meals. Like honestly, I don't even know where I am anymore.

I've cooked so much, you wouldn't believe!

We're on the.. We've just done two meals today and the last two that we did were pretty epic.

One was Piri-Piri Chicken, which was really good with a fantastic noodle salad

and little Portuguese caramel tarts. You got to check that baby out.

And then this morning, we cooked Satay Chicken Skewers

which was absolutely brilliant home-made Satay sauce.

Like, it just made the stuff that I've tried before taste so bad.

So yeah, they're good ones but we've done all sorts,

we've done stir fries, we've done sort off..

we did a classic roast beef dinner in 30 minutes. You've got to see that one,

that, that, that took some thought to do that.

The nice thing about the food is literally whether you're a cook or not a cook,

you can achieve what I'm achieving in 30 minutes, you've just got to do what you're told.

So when you read the recipe, just do what it says and trust me

and you'll end up with the right thing.

But if you start free-styling, it.. w.. the... it... it could go anywhere.