Episode 10

Josh and Lisa share some recipes to kick off the new year, including a homemade granola and stewed fruit.

[music playing] Good morning. And a big New Year’s welcome to our Weekend Kitchen. Today, we’re all about fresh flavors and no fuss recipes that are tasty and nutritious but still super comforting. Absolutely. On the menu, we have a healthy brekkie that works just as well as a pudding, a clever one pot pasta, some meaty mushrooms with pearl barley, and a spicy baked cod. LISA (VOICEOVER): Yeah. And Phil Vickery will also be cooking fish over in sunny Turks and Caicos, while Catherine Tyldesley gives us her take on a classic Chicken Kiev. That Phil does get around. Sounds like the perfect start to the year to me. I say, let’s get on with it. Let’s do it. Granola is one of those things where you think you’re being really healthy like the start of the New Year. But actually, a lot of the stuff you buy in the shops is packed full of sugar. Yeah. So making your own, which is not that difficult, means you know exactly what goes in it. And I love granola. But I don’t want it to be too sweet. And if I want it to be sweet, I can put something else with it. But also, granola, I think, works just as well for a dessert. Yeah. It works really well as a snack during the day. Yes. And it’s one of those sort of jars you have in the cupboard once you’ve made it sort of sorted. Well, we make a great big jar, put it in our cupboard. And the kids actually just get bowls of it and eat it like it’s a crisp or something. That’s it. Yeah. But what we’re going to do is just do this whole granola process and what goes on. OK. And the quantities really are what you want to do. But I sort of want to– the thought is about 1 and 1/2 kilos of mix in the end. And at the end of that, I’ve got 40 grams of honey, 50 mils of maple syrup, and 60 grams of brown sugar. That’s it. – OK. So you know exactly what’s going on. There’s some dried fruit, so there’s a little bit of sugar. But– – Yeah. Let’s get started with it, I suppose. In a pot, I have got some honey and some maple syrup, which I’m going to warm up. – Right. That’s the first bit. In a bowl, some brown sugar, just soft brown sugar. Yeah. A couple of handfuls of brown flakes and a couple of handfuls of oats. And I’m going to get some more bits and pieces out of the cupboard. – OK. – With granola– – Yeah. For me, you can do whatever you like and put whatever you want in it. But there needs to be a bit of spice in it as well. OK. And I think the most important spice is ground ginger. So mix your spices with your sugar first. Yeah. So you’ve got this sort of which makes the coating. And I’m in a good couple of teaspoons of ground ginger. You can even go a bit more if you want. – OK. – And any spices you like. It’s totally up to you. And I do sneak this one in but you don’t really know about it. Oh. The old cinnamon. Cinnamon. But you don’t really taste it. So a little bit of cinnamon. OK. Sometimes some nutmeg. But I always think cinnamon because it makes you sort of feel all warm and comforted. Everybody else loves it. So it’s good that it’s in there. So stir that around. Give that a little bit of a mix, make sure that’s done. And then we start to put bits and pieces in. OK. So if you wouldn’t mind just chopping up some dried fruit. Yeah. A mixture of dried fruit these days. There’s dried pears. There’s dried apples. There’s dried pineapple. There’s apricots. Dried mango that gets eaten so fast. The dried mango disappears really, really quickly. And again, it’s sort of handfuls, good big handfuls of dried fruit but not cut too small. Just– just– So a John Torode cut. That’s it. A John Torode cut. Mixed seeds, sesame seeds, pumpkin seeds, linseeds, whatever seeds you want. Again, a decent handful. So you want to go sort of proper handful in. And then nuts. In there, I’ve got some macadamia nuts, some pecan nuts, some cashews, some almonds, whatever you like, they just go in there. And then I’ve got some more almonds here as well. Because it’s got to be fibrous. The whole idea is that this is the start of your day. This is what starts you off. This is what makes you sort of, you know, all fired up for the rest of the day, so– So you can use any nuts you want to. You can use any seeds you want to. Yeah. You know, chia seeds, whatever you want, anything. Absolutely. A couple of big handfuls of bran flakes. OK, so that now all goes in together. Yeah. Mix there. And then that goes in. And I’m just going to warm up my honey and my maple syrup just a tiny bit so it becomes more liquid. Once we’ve got all that done, don’t add the oats just yet. Just toss it all around. We don’t even have to mix it if you don’t want to. So now we’ve got– you smell that ginger suddenly come to life. So there’s a little bit of brown sugar and stuff just coats it enough. Then you add your oats to it, mix your oats up, and then now mix that again. Give it a really good mix. Whilst that honey and stuff just melts a little bit. Yeah. To go with granola, I love stewed fruit. And it doesn’t matter what it really is. Any sort of stewed fruit. We’ve got some plums. And you’re an expert at taking the seeds out of plums, aren’t you? Well, I just think there’s a little way of doing them because, on a plum, you’ve got a line. So you just follow the line down with a knife and cut it in half. And then give it a little twist. And then cut it into a quarter. And then twist it again. And then the little stone will just pop out. That’s it. And some people– It’s just easy. Some people call them a stone. Some people call it a seed. The fact is it is a seed because if you plant, you can plant a tree with it. And in a pot here, I’ve got about 150 grams of some sugar. So this is a little bit naughty. But that’s OK. I’ve got my maple syrup and honey boiled. And I’m going to drop these plums once all the seeds in out into that sugary mixture with a little vanilla bean. OK. A little bit of water in my sugar. Not too much. That’s all. Take the vanilla bean. I’m a bean. I’m a bean. And then take your knife, if you’re going to use a vanilla bean, and split it straight down the center, open it right up. And then really pull it apart, and then just open it up a little bit with your fingers. And you get a lovely black, which is the vanilla seeds. Plums go in. Bring those to the boil. And they’re going to cook for about 10 minutes. And they’re going to stew in that lovely sugar. And we’re going to finish off the granola. Right. So any sort of fresh fruit you want. And buy fruit when it’s in season or buy fruit which you can get in the– if you see it in the shop. And there’s lots of it. And it’s reasonably priced. Take it, and then just stew it. So in– And then jar it or freeze it. We’ve got all our mix here. Now we add to that our honey and our maple syrup, just a little bit to sort of sweeten it but make it that little bit sticky. Yeah. Give it a nice mix. And on the back, there’s a tray with some paper. Thank you, Lisa. And already, actually, you could probably eat this as it is. But now, I want to toast it because I like the toasted oats and the toasted bran flakes. There you go. Just going to push that forward a bit. And then that just goes into a tray. And then– thank you. And then just push it all out together. Lovely. Granola then goes in the oven and it cooks for about 25 minutes. Yep. Don’t– and actually, when I think about time, sometimes you’ve just got to make sure it’s brown. Now do you mix it halfway through because it gets a bit stuck together? Not really because there’s not too much sugar in there. OK. And what I always do, if I’m going to have brekkie like this, I’ve got a tray of it done here. So I’ve got this lovely tray of it there, all sorted out. And you can see all the lovely fruit. But it’s not too sticky. No. Lovely and toasty. Very nice. And you know exactly what’s in it, which is great. And you can eat– – Delicious. – You can eat like a snack. – Yeah. Which is good. Here, hanging from there, I’ve got some yogurt and a cloth. Yogurt? Yeah. Righty-o. Don’t start. Say brekkie or brekk-o. Brekkie. How do you get brekk-o? I’m sure it’s brekk-o. If you strain yogurt. Sure, in Australia, they say brekk-o. They say brekkie. You strain the yogurt. That’s sort of Greek yogurt. Yeah. And you’ve just put it in a muslin or some– Yup. Cotton. Mm-hmm. And just strained it. Yeah. It gets all the liquid out of it. – Amazing. – Yeah. I’ve got some plums we did earlier. Yeah. Which is good. Stewed plums or stewed fruit. And then we’ve got a nice little bowl somewhere, just here. And then what you do is you work out what you want to do with it and how much you want so you can actually make your own serving. So plums take about 20 minutes, that’s fine, they just go into a jar. Your granola is already cooked and ready to rock and roll. You’ve got your– your yogurt. I reckon a good little handful of granola. Fantastic. And as you say, these plums, you can stew them, keep them in the fridge in a jar or you can freeze them. And then you can use them for smoothies or whatever you want. They’re just– it’s just brilliant. Cakes or this lovely granola. Yeah. And– Lovely bit of brekk-o. Brekkie. You and your brekk-o. You just do it to wind me up. – Yeah, I do. – Yeah. I know. A bit of the yogurt. – That looks delicious. – Yeah. On top of that. There we go. Maybe a couple more sprinkles across the top of that. Yep. And there you go. You can start, there’s your brekk-o. Thank you. Anyway. And don’t just limit yourself to breakfast. This is just as delicious as a light pudding too. I love that. And coming up after the break, two comfort food classics with a nutritious twist. My gorgeous veggie pasta and Catherine Tyldesley’s all time favorite Chicken Kiev. See you then. [music playing] Welcome back. Still to come, we have two cheats on Italian classics with Lisa’s magic one-pot pasta and my pearl barley mushroom type-y thing. And Phil Vickery is taking in some winter sun. What could be more comforting on a chilly January evening than a big bowl of pasta and a little fire sparkling in the background? Sparkling? Yeah. We love pasta because it’s easy, it’s delicious, and it’s quick. And you have got a proper trick up your sleeve. Yeah. This recipe really is a revelation to me. It is a one-pot, no-drain pasta dish. This is a primavera. So I’ve done a very green, lovely green dish. But you could do anything. You can put cherry tomatoes in this, whatever you want. Yeah. So should we do some chopping together? Yes. Those that chop together. They stay together. Oh, should I do garlic? You do garlic. It’s fun, isn’t it? And then it goes like that. But the reason I do it like this is because it’s going to go in, isn’t it? Crushed. And you– Yes, it is. And you can go all around the kitchen on your knees, please, and pick up all of that stuff. Yes, dear. It’s all around the place. So sorry. Scarlet’s got skin on it. So I can use it again. It’s fine. That was very good though, John. Nice tip. Great. I’ll just cross that for you. The rest of it. Got told off. OK. So garlic is done. You want the spring onions on an angle. Yeah. And I’m just doing little circles because if I do them quite thinly, it’ll be really pretty. These little circles of courgette. At the moment, you’ve got a big bowl of spinach there. That’s going to cook really fast. Yeah. So that little baby spinach is going to go in at the end. Ah, I see. So you– right, OK. So anything which is cooked very, very quickly can go on the end. – Yeah. But anything else just goes in. Yeah. Do you want some beans done as well? Yeah. Just, you know, into a nice little couple of centimeters. So as far as– as far as veg quantity to pasta, what do you reckon normally, half and half? You know, I think so. I also think, if you get– if you’re in your– look at stuff and think one courgette, there’s four people, this is going to feed four people. One courgette, a couple of handfuls of beans, a handful of spring onions. Right. And that would, that would do it. And so actually, it’s a really good way of using up your leftover veg. You know, anything from a roast at the weekend if you haven’t used it all. Right, pasta. OK. What sort of pasta? Orecchiette, means little ears. Great pasta because, also, it’s just made from flour and water. Yeah. If you’re making vegan pasta dish, you can do that. Yes. So all of this is going to go in that– – All of it? – All of it. Pasta first? Pasta– it doesn’t really matter. But put the pasta– put the pasta first. Then our veggies. Just a bit of dancing. A bit of romance. – All in. Oh, OK. Sorry. – Get it all in. – Rightio. And then this? Then our veggies. Beans, garlic, spring onions. That’s great. So just going to do a little bit of lemon zest. Uh-huh. And I might just do a little bit of lemon juice as well. And there’s your favorite thing on the board for you. Yeah. You can put that in. You can put him in defo. You are– you would be lost without a stock cube, wouldn’t you? Veggie stock cube. It’s brilliant. So that’s just a little squeeze of half a lemon, just as a little extra. And can you– while I wash my hands, would you just put some pepper and salt, just a little bit of salt. That stock cube is quite salty so you don’t need much. – Yes. But it is pasta. So it’s going to take up all the flavor. Yeah. And then you’ve got how much pasta? 250 grams. 250 grams of pasta. And then how much water? 750 mil. Right. So the one thing that we need to get right is that ratio of pasta to water. Because we’re doing it all in one pot– Yes. And it’s all going to– that water will evaporate. So keep that ratio. So using three times as much water as you got pasta. Yes. So– I mean, it will work. You can just– you just boil it for longer if you’ve got– Hot water. This is boiling water. Give that a little stir. But that little lemon just lifts it, doesn’t it? That smell of that lemon is lovely. And then we’re just going to put a lid on this. And it’s going to– we’re going to bring it to the boil. And so let’s pick this basil. And you let the whole thing just come back to the boil. Yeah. Rightio. And then when it comes to the boil with the lid on, do you put the lid back on? No. Because you’re going to have– that water needs to evaporate, doesn’t it? – And absorb at the same time? Absorb and evaporate. That’s what I mean. Absorb. So this is just about boiling. You can hear it. It’s like Macbeth. Bubble, bubble. So I’m just going to give it a stir so that it doesn’t– because it can stick. The pasta can stick to the bottom of the pan. And we’re just going to continue stirring this. Do you know what might stop it from sticking to the bottom of the pan is a little tiny dash of olive oil? A little bit of olive oil. Shall we get a little tiny bit in? You know what, John? Let’s go for that. A little tiny dash of olive oil. A dash of olive oil. A dash. And that should just stop from staining the bottom. And then you just stir it. And then we keep stirring it for about 10 minutes. And while we wait for the magic to happen, let’s hear from someone else putting a fresh spin on an indulgent dish. I love to cook. And my favorite thing to do is to take comfort foods and recreate them, putting a healthier spin on things. Thus, today, we’re going to do one of my all time favorites, Chicken Kiev. We’ve got some fresh parsley and dill here. Chop that up. Next, we’ve got two garlic cloves. Now I’m a bit of a garlic fiend. I love the stuff. And I try and up my game with it moving towards autumn, winter because it’s absolutely brilliant for helping your immune system. Your breath might not smell great. But it is very good for you. Mash up the butter. And then we’re going to put a little bit of salt and pepper in there with my really small pepper grinder. Place the butter onto sheets of cling film. And then we’re going to roll it into a sausage shape because we’re going to put this into the freezer. And it’ll be frozen after about an hour. Next, we’re going to take our chicken breast. This is my favorite bit. This is like therapy. We’re going to give it a really good bashing. We’re going to take the butter that we’ve frozen earlier. Per serving of chicken, you want around an inch. If you don’t use all the butter, you can whack it back in your freezer and it can stay in there for a while and you can just roll it all the way till the end. Don’t forget, chicken is a great source of protein. It’s very lean as well. So next, we’re going to make the coating for our Chicken Kievs. Now this is a much healthier version than your usual breadcrumbs. We’ve got some oats or you can use quinoa flakes, which are really easy to get hold of now. This is rice flour, garlic powder. And we’ve got a little bit of salt, a bit more pepper in there. And we’ve got two eggs in this bowl, just give them a really good whisk. Now this is the messy bit. Kids love this bit. Going to take your chicken, dip it in the egg first, and then that goes straight into the crumb mixture and just give it a really good roll. Place the chicken breast on your clingfilm, and then we’re going to roll it up again. We’re going to pop it in the freezer for about an hour before we put it in the oven. So while the chicken is in the freezer, we’re going to prep your sweet potatoes. I think the thing to remember, if you are trying to get a little bit healthier and trying to give your family nutritious meals, it’s not rocket science, it’s small changes such as using sweet potatoes as opposed to regular potatoes. And then we’re just going to pop these in the oven. So your chicken should be frozen now. Again, just put it on a baking tray, straight in the oven. OK, next, we’re going to do our chili and garlic broccoli. Now I prefer to roast my broccoli, just prefer the texture. It’s a lot crunchier. Two garlic cloves, garlic, again, I told you, I’m slightly obsessed. Now I’m a lazy cook, I’ll admit. I like things to be very healthy. But I like things to be fast. Then we’re going to take a little bit of chili, not too much because if you’re feeding a family, you don’t want to blow the kids’ heads off. Drizzle a little bit of olive oil. Give that a good mix. And you just want to put that in the oven about 10 minutes before your sweet potato wedges and your chicken kiev is ready. And that’s it. Job done. Enjoy. I was going to save it for my tea. But I can’t resist. So good. Got a really big piece of chili there. Thanks, Catherine. That’d go down a storm in our house. Now it’s time to check out your pasta, Lisa. So, look– I love my pasta –all that water has gone. We’ve got a little bit left, which we need for a tiny bit of sauce. So it’s time to add some spinach to this. So while it’s still hot, the spinach. While, it’s still hot this spinach will just wilt through it. I like this. A little bit more pepper and salt. But you could put peas in here now, could you? You could, absolutely. There’s your pepper. A little bit of pepper and salt. I’m going to do a nice little bit of lemon. Basil. Yeah. The basil can go through it. So at this stage, you are complete veg. Completely veg. Which is great. But we can’t have pasta without cheese. Or you can’t, really. Well, I can’t. No. So a little bit of– Do you want the basil? Yes, the basil can go through that, John-o. Basil. Cheese, madam? I’m going to put a little squeeze of lemon, so the rest of my lemon juice. And a tiny drizzle of olive oil again, John. So I drizzle. You drizzle. And that’s ready now. Cheese? Let’s just– let’s take that off. Can you just turn my heat off, please, now? That smell of that fresh basil and the lemon. And for the fresh start, as a fresh start to the year, it’s perfectly bright green. It’s got to be good for you, doesn’t it? Yeah. Exactly. And then cheese. Little bit of cheese grated on top. That’s our magic pasta dish. Well, after that chicken kiev, I’m absolutely starving. So can I? Dig in, dig in. Can I? You’re a magician. It’s like magic. It’s perfect. But now it’s time for a break. But see you soon for my buttery mushroom pearl barley, and a spicy baked cod that will warm you up in no time. See you then. [music playing] Welcome back, still to come, Phil Vickery brings us some winter sun all the way from Turks and Caicos. And I’ll be spicing things up with my roast harissa cod. Sounds fab. But first, it’s time for my creamy pearl barley and mushroom sort of risotto-y thing. And the thing about risotto, risotto is made from rice. Yeah. But pearl barley is a great substitute. It’s got a little bit more fiber. This time of year, pulses to me, are a great friend. And this is one of those ones that, I think, people get confused about with pearl barley because there is a very easy way to mess it up, but there’s a very easy way to cook it. Right. So pearl barley comes like this. That’s it. It’s a dry grain. But what you need to do if you’re going to do it and use it, you need to cook it completely first. OK. Whatever you do, don’t put that into a pot and treat it like a risotto, and stir it, and add stock to it because it won’t work for two reasons. First reason is that when you actually want to hydrate a pulse such as lentils, or pearl barley, or anything like that, if you put salt in the water, they won’t hydrate. OK. The salt stops them from coming up and absorbing all the– Never put salt in it. No, always just plain water. The other thing is, it will take about 20 to 25 minutes for that pearl barley to cook before. And then what we’ll do, then it can take in all the lovely flavor. Three times as much water as your amount of pearl barley. So another thing to do with pearl barley because it’s so good for you is to boil it up in just some water. Yes. And that’s barley. So you boil it and then you strain it. Right. And then that’s barley water. So then you can add a squeeze of lemon or a bit of sugar, lemon and sugar, and then you’ve got lemon barley water. Not very much sugar. But it’s absolutely fantastic for you. So that’s where the barley water came from? – Yeah. – That’s so cool. So the stuff you get at the tennis. Yeah. I mean, honestly, it’s very, very good for you. So you keep the water from your pearl barley, you make your barley water, and then you’ve got your pearl barley. So what happens is I’ve got some pearl barley already cooked in here. And you just finish off by keeping it warm with a bit of clingfilm across the top. And you’ll see it all puffs up. And it puffs up and it’s lovely and soft. But really, really, really, please don’t put any salt in it because it won’t work. OK. But you see now, it’s all free flowing. And that in there starts off with 200 grams of pearl barley. And I’m using exactly the same amount of pearl barley in weight as I am mushrooms. 200 mushrooms, 200 pearl barley. That’s a really lovely thing to remember then. It’s really easy. Easy to remember. So in here, I’m going to start off. I’ve got some shallots, which I’m just going to roughly dice. When I dice shallots like this, I want to be able to taste them and feel them. Yeah. So I don’t want them too fine. Now you could use onions if you want to, couldn’t you? – Absolutely. – Love a shallot. They’re sort of just a little bit gentler. A little bit softer. Would you mind peeling and crushing me a wedge of garlic, please? What are they called? Don’t call it a wedge. What are they called? – Clove. – That’s it, clove. Clove, darling. Clove, darling. Clove, darling. And then in this pot here, this large metal pot. Yes. I want to sort of feed between four and six people, of course, always quite a few. I’m going to use half oil and half butter. OK. For a reason. Oil will give you heat. Butter will give you flavor. Yeah. So in go the shallots. And then the garlic, please. And then a nice big knob of butter, a proper, good knob of butter. Now we all know that one of your favorite things is a stock cube. I love a stock cube. So I’ve got two ways of adding more flavor to our pearl barley. OK. And the first one is this. Dried mushrooms. Yeah. Get an unused pepper grinder and put it in. That’s a great idea. And you grind the mushrooms straight into your actual mixture. And that grinding, if you loosen the top, you’ll get a larger grind. And that then gives you mushroom flavor. That’s fantastic, John-o. The other thing, if you just grab out of the cupboard for me– Yeah. Please. What do you want? Two packs of miso, please. So miso now is seen everywhere. We see it all over the place. We see it in shops, supermarkets, soup. It has what’s called umami, which is the same flavor as a mushroom. It’s very smoky. Fills your mouth with flavor. Take two sachets in one cup. So it’s actually half as much liquid as you would normally do to make a whole sachet of miso. This is red miso. It’s got some a little bit of seaweed in it and some spring onions in it, and just add a little bit more flavor. Would you mind just doing me a full favor, please? Yeah. The spring onions, if you can chop them up, you know the deal, don’t you? Well, your deal will be whites and greens, is that right? That’s it. That’s the one. Because– Because you say that the whites are stronger. So they need to be cooked. Yeah. And then you put the other bits, the top green bits afterwards. That’s it. Absolutely perfect. So they’re going to go in a second. But mushrooms. When you do mushrooms, I ask you not to slice them. I’m going to ask you just to pick them up and break them straight into a pot. Just let them fall apart at the seams, and you won’t get. They won’t be all soggy and liquidy. So you’re using a whole load of different mushrooms there, aren’t you? – I’ve got big field mushrooms. I’ve got some chestnut mushrooms. And then I’ve got some little fancy ones. I’ve got some straw mushrooms, enoki mushrooms. You can now buy the packs in supermarkets, mixed mushrooms. That’s fine. They all sort of cook down the same time. But if you break them like this, you get– you don’t get that wet, soggy mushroom thing. OK. Do you want me to– Chuck those whites in, it’d be great. Yeah. And do you want me to score the big ones, score the big mushrooms? – Yes. You got me, haven’t you? – Frypan. I’ve got a little frypan on because I want to be able to garnish my actual pearl barley, make it look pretty. So these are called king oyster mushrooms. Some people, if you slice them long ways like that, actually become like a vegan scallop. Yeah, they’re great. But you’re going to do– They’ve got a lot of flavor, don’t they? You’re going to score them sort of like that for me. Yeah. So let’s do four of those. And the rest– And why are you scoring them, John? Because I’m going to put them in a pan and cook them the same way as I would a piece of chicken. And that’s– that’s exactly what I want to do. These mushrooms go in, the little straw ones. Again, just break them up a little bit. And then these ones, take the ends off these ones. They’re like little fish, aren’t they? They are. That’s it. And the thing is, if you flavor them, with the miso, you actually, it does start to taste as if you’re in a Japanese restaurant. My onions are starting to go a little bit golden. I can smell them. Yeah. And now I’ll give it a stir. It really is that easy. The mushrooms cook down really quickly. But I also think that mushrooms should be treated a bit like meat as well. Once you turn them over and stirred it– Yeah. — that’s fine. That’s absolutely fine because then let’s let them sear and cook the same way as a piece of meat. Right. So now I’ve got my seasoning. My miso is ready to go. That’s just a little tiny bit of oil in that pan. A little bit of salt and pepper on those, please. Fab. You can hear the mushrooms cooking. I’ve got some parsley. I’ve got some Parmesan cheese. So you see how quickly the mushrooms have cooked down. Yeah. That’s great news. Those ones can go into here. And just fry them. And already, the mushrooms have cooked down but they’re not– there’s no water coming out of them because we’ve torn them. Yes. And then, to that now, we add the pearl barley. That cooked pearl barley, still. There’s no seasoning in that pearl barley but has got lots of flavor. So 200 grams of pearl barley, raw. It smells so good. And the difference between this and a risotto is you don’t have to keep on stirring it. – Oh, really? – No. Just let it sit. Let it get hot. That’s fine. OK. So I just went really Australian there. You really did. You suddenly went a bit no. – No, mate. – No. No. Some more of my dried mushrooms in here. That’s my pepper grinder. Could you grab some pepper for me as well, please? Pepper. Now because my pearl barley is cooked, we can season it really well. So now, add my miso. And let it really come up quickly. There you go. Look at that, lovely. You want to put a bit more seasoning on like pepper, you can. Cheese, Pecorino, Parmesan, whatever you want, a little bit of saltiness to it. So I haven’t put a lot of salt in there because I’ve used miso. And miso can be a little bit salty. Yeah. But the pearl barley itself takes up all that liquid. And it’s going to be lovely. Those mushrooms are ready to go. Yeah. They’re fine. They’re off, I think. So they’re just sitting there. Put a little bit of white wine in this one. Touch. Oh. So there, you have a touch of white wine in here. Right. And whenever you do risotto, or pearl barley, or anything, the rule always is, if you start with butter, you finish with butter. Great. Sounds good to me. So we’ve got pretty healthy pot of lovely pearl barley and mushrooms. A nice little block of butter, a bit of butter. Don’t have to if you don’t want to. I’m just being a bit decadent here. Keep the heat high-high. Add to that a good amount of parsley. Like a good handful of parsley. That’s a really good handful. Yeah, a really big handful of parsley. Then in goes our cheese and our spring onions. Like that. Grab a nice plate. Give this a little whip together. So now it’s turned from being brown to vibrantly green with all that parsley, and the spring onions, and the big chunks of mushrooms that you can see. You don’t want the mushrooms to disappear. – Looks great. – It’s all right now? Yeah. And then grab a spoon, a nice big spoon. Yep. I want a generous portion, I feel. Always a nice generous portion. And take from the top. So you see the mushrooms are all poking, through big lovely bits of mushroom. I love this. And you know it’s going to be good for you because there’s miso, mushrooms, pearl barley. And the good thing is, once your pearl barley is cooked, you can keep it in the fridge, and then this will be made up literally in five or six minutes. We take our lovely king oyster mushrooms. We put that across the top. Like this. There. I’ve got my spoon ready. Perfect. A little bit more cheese across the top. A grind of our mushroom powder. Yes. Oh, I’ve got a present for you. I just thought. I’ve got a present for you. Do you know what I just thought now that’s missing something that I could really put on there. Don’t have to use this. But this is Lisa’s favorite. It’s a little bit of truffle oil. Now available in shops all around the place. Tiny bit of truffle oil. And that suddenly explodes around the outside. Oh, my gosh. You’ve now made it into heaven. There we are. I’m just going to try it. I’ve got to get– I love this. It’s like one of my favorite things. Wow. Mushrooms are so meaty. And the good thing is you know it’s packed full of protein because it’s lots of mushrooms, pearl barley. It’s good for you. Great start to the year. Yum. The perfect healthy twist on a risotto. It really is. And coming up, we have two fabulous fish dishes. Phil Vickery is serving up red Snapper on the beach in Turks and Caicos. As he always is in the sunshine. Lucky. And Lisa is doing her harissa cod and roasted veg. Yeah. Find out more about that in just a minute. [music playing] Welcome back. Coming up, Lisa’s got a baked cod dish, which is great served either hot or cold. And we’re getting our fill. Our fill of Phil Vickery with his gorgeous piece of fish cooked in the tropics. So cod, one of the most commonly eaten fish in the UK. Most commonly with batter but also delicious with more delicate flavors. I’m going to do it with some harissa, which is quite punchy, but it is absolutely great. So I’m going to make some cauliflower. And I’m going to toss it in some harissa. So could you cut that cauliflower into florets? I can. And harissa, for anybody who’s never had it before, is a north African paste made from lots and lots of peppers, and a little bit of chili, and some spices. You can make it at home. Garlic. But of course, you can also buy jars of it, which is great. You can. So– So what’s the inspiration behind this recipe? Do you know what, I think I love cod. And I always want to eat more fish. I’m always thinking, let me get fish into the family. It’s brain food. And we should– we should eat more of it. And January, we start going, OK, I am going to start on my healthy regime. I’m going to eat more fish. I’m going to eat more vegetables. But I also want a bit of flavor with it. And I think harissa is a great flavor. It’s a lovely, lovely thing. And it’s great on cauliflower as well. So I’ve got about– actually, you know what, I could probably use the whole of this jar. Use the whole lot. Let’s use the whole jar. Are you going to do a little bit of sort of wash out the jar with a bit of water type thing and shake it around as well? I might actually wash it out with some oil. Oh, good idea. I’ve got a tin of chickpeas and a tin of tomatoes. This is one of my easy peasy dishes. You make this all the time. Just easy. I think the way in which it’s done in the tray is really clever. Yeah. So I’ve mixed my harissa paste with some olive oil. And I’m just going to put my florets of cauliflower into my baking dish, pour my harissa over the top, and then mix them up. Spoon, madam. Yes. OK, spoon. You want to use your hands, don’t you? You know what, I use my hands all the time. I just– you know, they’re clean, I just think it’s easier. I’m with you also. I mean, let’s be fair. Our Weekend Kitchen is about family food and cooking at home. – It is. – Right. And you at home, we’re going to wash your hands all the time and make sure you do. – Yeah. And I’m with you. Sometimes, you got to feel your food a little bit. Yeah. I really think so. Absolutely right. And you will wash your hands after. And you want to wash your hands before. – Of course. – That’s it. So there we go. That’s our lovely harissa coated cauliflower. But you want those to cook sort of separately. Yeah. So I’m going to put those there. Yeah. – Wash my hands. – Yeah. Could you open the– Oh, you– Like, magic John-o. Yeah. So on one side, just– you don’t have to do this. But it’s just easier for me, I think. On one side, I’ve put my tin of tomatoes. On one side, the other side, my tin of chickpeas. That’s why I think it’s really clever because now your cauliflower is actually going to cook. Yeah. Tiny bit of salt over the top and a little bit of pepper. See, it looks good for you already. Good, isn’t it? You know, I mean, it looks good for you. And it’s cauliflower and two tins and a jar. Yeah. And you’ve got dinner with a couple of bits of fish. And this is going to go into the oven for about a nice hot oven, 200 degrees for about 10 to 12 minutes. When it comes out of the oven. You’ve got one in there already. I have. It looks like this. I’m just going to sort of half fill that, take that little tomato water. And then I’m going to mix all of this around. Can you just pour a little bit of tomato water as well? So you’ve got a little bit of moisture. Just a little bit of moisture because now, on top of this, I’m going to put some of my cod. So if you get the cod out of the fridge for me, John-o. Yes, boss. I’ll put that tin away now. So that’s all nicely combined. Very, very easy. So if you can’t get cod. You could use any fish. White fish. But you want a thick piece, don’t you? Yeah. That’s a whopping portion of fish. That is. But they should be big hunks of fish. They should. So I’m going to take the cod. And I’m going to put it skin side up on top of my cauliflower. It’s like a– My chickpeas. It’s a fish tray bake. They are huge, aren’t they? Gorgeous. A little drizzle of oil. So fishmonger or a supermarket is fine. Piece of cod, skin on, or you could use haddock, or you could use pollock, or something like that as well if you want to. – You could. Yeah. Or salmon. Or salmon. Little tiny bit of olive oil on top. Hmm. Again, just a little bit of salt and a little bit of pepper. And then that goes into an even hotter oven. So I’m just going to whack it up to 220. Yes. Nice hot oven for about 10 minutes. In you go. Thank you. Good news. So now that my lovely cod is cooking, it’s time for a rather more tropical fish dish all the way from Turks and Caicos. [music playing] Right. I’ve just had a fantastic piece of red snapper for my lunch. And I thought, do you know what, I’m going to cook a dish here on this beach, which is wonderful. I’m going to grill some red snapper. So a little bit of vegetable topping, a little bit of green sauce. Some little tiny dumplings. And that’s it. So I’ve got this whole fish here. All I’m going to do is with a sharp knife is to make some incisions down through the flesh, just to get through to the backbone. Then I’m going to go criss cross like so. Seasoning wise, we’ve got a local spicy seasoning with coriander and paprika and ground rosemary and all sorts of bits and pieces. PHIL (VOICEOVER): Cover both sides of the fish with the spices and finish with a pinch of salt. Now the golden rule, when you’re barbecuing anything, is to make sure you oil the fish and you oil the bars. If you don’t do that, it will stick. PHIL (VOICEOVER): Be sure not to add too much oil or the barbecue can flare up, causing the fish to burn. Dab the fish to remove any excess oil. I’m just going to add a little bit of oil to the bars. PHIL (VOICEOVER): Next, place the fish onto the barbecue. Now the golden rule of barbecuing is to make sure that you don’t move the fish. Let it char. The longer you can leave it before it burns, the better now here, they serve little dumplings called festival dumplings. PHIL (VOICEOVER): Mix cornmeal, flour, baking powder, and a pinch of salt and sugar to make the dumplings. So you just roll them up. And then these just go into hot oil. Now I’ve got some oil on the back of the barbecue. In they go. PHIL (VOICEOVER): Make sure the oil is around about 180 degrees. Lovely. We’ll let those cook. Here’s the garnish. So I’ve got three types of pepper, and onion, and a bit of carrot. PHIL (VOICEOVER): Add the vegetables to the pan. Be sure not to overcook them. And all we’re doing is just going to take the rawness out of them. We’re almost like stir frying them. To that, I’m going to add a little bit of green sauce. PHIL (VOICEOVER): I’m using a sauce which I’ve made up using lots of fresh herbs. So here we have basil, and we’ve got parsley, and we’ve got lemongrass, and fresh rosemary, and bits and pieces, and a bit of time. And we’ve chewed that up in a liquidizer with some olive oil. PHIL (VOICEOVER): Add the green sauce and a pinch of salt and sugar to the pan. In that goes. A couple teaspoons. One. Two. Like that. Back over here, you can see that the little dumplings are now frying. Look at that. They’ve puffed up beautifully. PHIL (VOICEOVER): After six minutes, carefully turn the fish and leave it to cook on the other side. Look at that. That’s got that lovely, lovely dry crust. See that? PHIL (VOICEOVER): Place the vegetables on top of the fish. Top with a fresh chopped coriander and herby olive oil. And finish by placing the dumplings on the plate. I’m adding some baked sweet potato to finish. Oh, look at that. Look at that color. And there it is, my whole red snapper with vegetables, green sauce, fritters, and sweet potato. And you can do this at home. It’s very, very simple. But look at that, all the way from the Caribbean. Thanks, Phil. Looked delicious. And I take it that your news resolution is to go on more holidays. Well, don’t worry, John-o, because I’ve got something to warm you up here, the lovely harissa cod. So I’ve just cut some lovely herbs. I’ve got some parsley and some coriander. Yeah. Can you take the skin off those? And this is why you put the skin side up because the skin of cod is sometimes a little bit not very nice. And you know your fish is cooked perfectly because if you take the end of the piece of skin, the skin will literally just come away. Yeah. So one little corner with a knife. It’s not hot. And that shows you your cod is perfectly cooked. Delicious. Nobody wants soggy skin. No. So I’ve got a lemon here as well. Beautiful. Nice, juicy lemon. And it’s good for you. Look at that. Harissa, cauliflower, chickpeas. Fish. Yeah. And you want all those lovely herbs. And a lovely big squeeze of this lemon. How come that’s all so juicy? I just rolled it. Oh, you did it. Got that lovely juice out of it. I’m just to take that. You roll the lemon to get all the juice out of it. Yeah. I think we’re there. Right. A little bit of a– I have to do that terrible thing where I’ve got to now eat it. It’s just awful, isn’t it? So good. What I love though is when you take a piece of cod like this which is cooked so perfectly, you literally touch it, and it falls into shards. Look at that, just comes apart like that. A bit of– that is perfectly cooked. That is so good. Time to set up properly for lunch rather than just nibbling. Yeah. And it’s good bye from us and hello to 2020. Can you believe it? – I know. Can’t believe it. See you soon. See you soon. [music playing] Look how beautiful your fish is cooked. Look at that. Look at that. This, I can’t wait to dig in. Oh, very good. To 2020. Can you believe it? To 2020.