How To Cook 10 Delicious Food Recipes & Ideas By Jamie Oliver

Learn How To Cook 10 Delicious Food Recipes & Ideas By Jamie Oliver

0:00 – Meatball Bake
5:17 – Beef Stroganoff
8:04 – Honeymoon Pasta
10:33 – Chocolate Tart
13:26 – Hand-dived scallops
16:10 – Fifteen Salad
19:38 – Gravlax
22:23 – Marry Me Pie
25:51 – Fragrant Veggie Spiced Rice
31:47 – Hearty Ham hock

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this is my mighty meatball bake We’re talking 
juicy meatballs baked in a sweet tomato sauce   with pesto and parmesan What’s not to love see 
how delicate the meatballs are for me that is   what clever midweek cooking for the family is 
all about Using a mix of lean minced beef and   blended lentils which is better for the planet 
better for your pocket and it’s also good for   you So I am going to use a food processor You 
don’t have to but I find you get a better result   First up we’re going to use some lovely lean 
minced beef 250 gram and then a tin of lentils   A great source of protein full of fiber and we’re 
going to go 50/50 So that’s a really clever way   of taking the meat down but also getting the 
protein and the nutrition in there And it’s   really good value as well So we’re going to 
go in with the lentils drained I’m going to   season with quite a bit of black pepper I want 
a nice little hum of heat there A seasoning of   salt If you had herbs around you can put it 
in right it’s not in the recipe but you can   We’re going to use bread about 75 grams or 
two slices of nice ideally wholemeal bread   goes in That is going to give you a nice texture 
a nice lightness and it’s going to bind it really   beautifully And we’re going to add a little 
bit of pesto Just a little teaspoon to give   these meatballs a little bit of a vibe Now if you 
wanted to swap the pesto out for different things   different spices you know you can absolutely 
do that So we’re going to w it up about 20 seconds and then we’re going to pulse in our 
minced meat Look at that Brilliant Super simple   preparation Really fast And look if I didn’t have 
a food processor what I would do is just get my   hands in a bowl and really kind of mash up those 
lentils and then kind of mix in the mint meat   Absolutely no trouble at all So look before we 
shape these I’m going to start blistering some   pepper I’m going to put my thumb where the kind 
of stalk is and just press it in because what I   don’t want to do is waste any And just tear it up 
into the pan dry We’re toasting and charring And   that’s going to give a little element of smokiness 
which I really really like Imagine that with sweet   tomato sauce Let’s divide up some balls Some 
greaseroof paper down Whack it on there Now   what I’ve done with the minced beef you can also 
do with minced pork or any blends of mints So you   can react to your budget and you can react to your 
preferences What I’m going to do is just kind of   turn it into a sausage roughly like that Divide it 
in half Divide it into quarters And then roughly   each quarter is going to give you three balls 
about the size of a golf ball If you wanted to   use this as a little burger patty you absolutely 
can I have a little tip for you Get a little water   in a bowl and just by keeping your hand a little 
bit moist you’re going to get a really nice smooth   finish Why do you want them smooth just because 
they get nice and crispy They got nice texture   Look at that Nice and smooth Let’s wash my hands 
So have a little look at these peppers You see   how they’re just scolding up and crackling and 
that’s all flavor and potential there Put those   peppers into the middle of the pan Add some olive 
oil And let’s get these balls in Boom We’re going   to let them get golden crisp and they’re going to 
be gorgeous Wash my hands After it’s had a minute   just see how lovely they are Look at that Sizzling 
away And get them nice and crispy Give it a nice   little shake Look at that Mix it all up Let’s 
start the fun with the tomatoes Beautiful plum   tomatoes Use your hand to break up the tomatoes 
Then I’m going to use this tin about 3/4 full   with water to clean the tin out but also to add 
to this So let that come up to the boil Give it a   nice little grating of Parmesan on the top That’s 
just going to give you the most beautiful kind of   crispy crust You can do it in advance and you can 
reheat it So it’s super flexible like that You can   serve it with rice pasta bread you know it really 
is a fantastic all round dish If you had kind of   leftover carrots onions leaks in the fridge you 
could get that in there as well and get even   more veg in there But there you go Easy as meles 
I’ve got the oven preheated to 180° C which is   350 fah 20 minutes That’s going to be beautiful 
So the room smells absolutely beautiful Look at   that Just sizzling and gorgeous Let’s serve up a 
nice little portion Look at that Come on And then   all I do is just finish it Just some nice little 
dollops of pesto Just tiny bits Beautiful colors   And then maybe a little extra parmesan Just a 
little bit There you go Happy days That with   some nice crispy bread you know pasta or rice even 
a jacket potato Absolutely beautiful Right let’s   have a little try Come on I’m going to try and 
get everything in one mouthful Pesto pepper and a meatball Really tasty Like I feel no compromise 
There’s plenty of flavor there It’s delicate It’s   got crispy outside fluffy light inside I’m 
really happy with that It’s a great midweek   meal Fantastic value super nutritious and 
easy right really quick to do but really impressive When I was like 10 11 years old I’d be 
in the kitchen working at the weekends looking at   these big chefs like working the pans flames 
and I’m like what is going on and it was beef   juggenoff Beef strogenoff is one of my favorite 
dishes Comfort food at its best Creamy mushroomy   tender tender blushing beef with the rice that 
just soaks up all of that sauce It is absolutely   one of the most delicious things It all starts 
with the tail end of a really good beef fillet   And I want to slice them up the size of my little 
finger If you go too small everything’s going to   overcook And then we’re going to season it 
with salt pepper and a little allspice and   just shake it Coat every little piece of that 
meat in the seasoning And then once you’ve done   that you prep your shellots and your garlic 
And really importantly the stalks of parsley   The stalks of parsley have that beautiful 
sweetness Just finely slice it Lemon zest   And then you’re ready to cook Hot pan in with 
olive oil a knob of butter As it bubbles we go   in with those pieces of beef fillet and just move 
it around We want to go hard heat but I want that   beef rare As soon as it’s got a bit of color we 
move it out to a plate and then back in the pan   with mushrooms Now with the mushrooms it’s really 
nice You know you can use any mushrooms you like   but the wild mushrooms gerles chantels are so 
beautiful Little oysters Just put them in the   dry pan just for a minute and they’ll start 
to toast And when they toast they go nutty   Then we go in with olive oil shallots garlic 
parsley stalks lemon zest and the cornon Shake   it all around And then we start to bring out 
the sweetness and the depth of flavor of the   mushrooms And then we go in with mustard smoked 
paprika Then I put the meat back into the pan with   any juices And then I add a nice lug of brandy 
Flame it Shake the pan around And that flaming   is not just for jazz and fun like let the flames 
really kind of like sizzle those ingredients from   the top Let it cook away so you’re left with 
that vanillaary barrely gorgeousness And then   cream I like using sour cream and just like 
rippling it and marbling it through parsley   Season it to perfection A squeeze of lemon 
juice and then you’re ready to serve It’s that   quick Simple fluffy rice on a platter Meat sauce 
mushrooms parsley Oh the flavor the indulgence   the tenderness of the beef fillet beef juggenoff 
An absolutely delicious dish You’ve got to try it Enjoy So one of my favorite pasta dishes I 
had on my honeymoon in the Amalfi Coast I’ve   named honeymoon pasta linguini with gorgeous 
shellfish prawns tomatoes lemon And this recipe   is definitely a recipe of my heart Super romantic 
It’s really nice to share with someone And it’s so simple We go into some really fast boiling 
water with linguini Cook it al dente for   sure So I get a cold pan on the heat I add 
olive oil And as that temperature comes up   I add finely sliced garlic chili 
capers a little anchovy Just let   the anchovie just melt away That’s your 
little signal to go in with the clams   the muscles or any other shellfish And 
we shake it all around in that gorgeous flavor Then I add the prawns the langustine 
the finely sliced and scored squid   And we shake it all around in that gorgeous flavor 
And then in with something a little bit fancy procco Let that cook away And then we 
crush in beautiful high quality plum tomatoes I add some herbs Lid on top Just in a minute or 
two That’s enough time to really pop   those muscles and clams and the juices will 
come out mix with the tomatoes and give you   the most incredible sauce By that time 
if you’re lucky your linguini is going   to be perfectly cooked So I literally just 
pull it from the water into that sauce and   just toss it and toss it Taste it Correct 
the seasoning and serve it as quickly as possible Maybe with a little flourish of olive 
oil maybe with a little finish of some fresh   herbs And that’s it It’s a thing of joy It’s 
quick It’s beautiful Super romantic That is   the most perfect pasta It’s incredible to 
share with someone and serve it as quickly   as possible This is the home of my cooking It’s 
food that makes me really happy Honeymoon pasta Enjoy The ultimate chocolate tart is a thing of 
joy The most incredible pastry with hazelnuts   through We have the chocolate that’s scented 
so delicately with orange zest which is amazing   and Vincanto and that just constantly cut on a 
plate with creme fresh is absolutely the most   amazing thing So what I like to do is get 450 g 
of flour make a little well in the middle I’ll   put two egg yolks I’m going to flavor it with 
something very special 50 g of hazelnuts slowly   toasted pound it up to a flour I’ll put a nice 
tablespoon of beautiful vanilla extract 100 g of   icing sugar Gorgeous butter diced up And I’ll put 
that around the edge where the flour is Just rub   it through You’ll see it kind of go nice and 
chunky almost like a kind of crumble topping   And then beautiful cold milk So as it comes 
together just kind of mold it and pack it And   then press it down Put it in some grease proof 
paper and let it rest in the fridge for about   40 minutes After 40 minutes I’m going to cut it 
in half Press it together to a nice little round   circle and then roll it out And then once I’ve 
got it about sort of half a centimeter thick   I unwind the pastry on top Ease in the sides 
and push the pastry into the corners Then we   want to bake it blind What I use for baking all 
the time is just some rice and it sets it so it   doesn’t shrink down the sides Pop it in the 
oven for 15 minutes At that point carefully   pick up the paper remove it then put it back in 
the oven for about 5 to 10 minutes until it’s   beautifully golden Now while that’s cooking 
we’re going to make this incredible chocolate   Get 300 ml of double cream Bring that up to a 
simmer I’m going to use two heat tablespoons of   golden caster sugar Use a speed peeler to get one 
nice long piece of orange peel Let that go into   the cream Take your cream that’s simmering away 
off Put the chocolate in with 100 g of beautiful   butter A nice pinch of salt Use a little spatula 
if you want At this point remove the orange peel   And then what you can do is add 50 mls of 
beautiful vinsanto This is a thing of joy   At this point very often it will start to look 
like it’s going to split So we add 100 mls of   cold whole milk It will be incredible to look 
at It will smell amazing And then we take the   pastry case out of the oven and pour that gorgeous 
chocolate straight into it And we just leave it That for me is the ultimate expression 
of chocolate A slice of chocolate tart a   beautiful lob of indulgent creme fresh with 
that nice tang a little glass of beautiful   vincanto And for me that is a thing 
of joy So what you waiting for enjoy Firecooked scallops in the shell 
with cafe de parry butter and   the most beautiful smoky bacon and herb 
garlicky pang grittato This is a special starter Like we get the most amazing live scallops 
that come fresh in pretty much every single day We   get them down from Scotland and it comes from the 
most incredible cold clean water We start with the   scallops We grade them We take nice big fat ones 
We’ll shuck them We’ll clean them up And then I   just like to lightly score them in a crisscross 
fashion It makes it feel special It’s like a   little flower It kind of holds on to the butter 
in the most beautiful way And when we’re ready   to go what we’ll do is make the most beautiful 
butter Cafe dear butter It’s really really nice   to make You finely chop shallots garlic anchovies 
We have a whole kind of handful of beautiful fresh   herbs churville chives we’ve got parsley we got 
a little dill in there Then we spice it up with   a really nice blend like a house curry powder 
just to give it that nice background flavor   and a little bit of a thack Lemon zest lemon juice 
and a bit of mustard And then you get this awesome butter We’ll take three of those big fat scallops 
We’ll lob it with that incredible butter And we’ll   place them directly onto hot cindering coals 
glowing red And that heat will permeate the   shell And the shell will cook the scallop The 
butter will melt It will sizzle It’ll bubble   And it’s the most beautiful very visceral way 
to cook scallops You have smoke You have the   cinders And we don’t want to overcook the scallop 
at all It’s quite a nice quick cook And when it’s   ready as it comes out we’ll give it a squeeze 
of lemon And then we’ll shake over a pangrat   Now a pang gratato is a beautiful Italian kind 
of sprinkle Stale breadcrumbs that we fry with   a little olive oil garlic some herbs and this time 
some smoky bacon panetta and it just gives it the   most amazing flavor We whiz it up like a dust 
and we put that on top And if you imagine the   most beautiful silky elegant scallop flavored 
with that gorgeous herby lemony spiced butter   and then the crunch of smoky bacon and garlic That 
for me is a really confident and beautiful special starter 15 salad is a thing of joy This 
was like a moment in time for me when I   set up this restaurant called 15 with these 15 
students I was trying to inspire these young kids   to really really love food This salad for me it 
absolutely defines deliciousness Like the whole   idea that a salad can not just be all right but 
be utterly delicious It’s kind of like showing   you how the taste buds work sweet sour salty you 
know getting different textures crunchy soft all   happening in a really elegant beautiful plate 
of salad First of all we start with the most   incredible mozzarella but not everyday mozzarella 
No no no no Borata mozzarella And it’s like the   most incredible thing The flavor the sort of 
tang the creaminess the texture is unbelievable   And all I do is just take a little bit of salt 
and pepper a little bit of sweet not too hot   chili flakes and a little bit of lemon zest And 
then the final kind of part of the story really   is introducing fruit For me right now it’s all 
about blood orange or particularly right now   it’s clementine I’ll take say a clementine just 
peel it and just get a really beautiful natural   cross-section And I just kind of put a few 
down like you know you’re dealing out cards   That is the most incredible base for our salad 
And when it comes to the salad leaves like I’m   really trying to respond to what’s in season 
We get things like beautiful like long wild   rocket We get beautiful little mitzunas and 
mustard creses There’s a herb that’s really   important that I need to get into this salad and 
it’s mint You know mint citrus Eating that with   the mozzarella bara Oh it is a thing of joy little 
bits of interesting chores or you know the radikio   family traviso tardivo they’re peppery they’re 
feisty they give a little kick so you kind of   balance that by making a dressing that really gets 
your taste buds going so we’re talking balsamic   vinegar we’re talking lemon juice maybe a little 
bit of blood orange or clementine and coldressed   extra virgin olive oil you know whisking that 
with salt pepper until it comes together and   then I dress the salad leaves in that And when 
it looks beautiful in the bowl I pick it up and   I wrap it in the most delicious proushut sandelli 
Beautiful nutty sweet fatty cured meat that will   get laid on top of the beautiful borata mozzarella 
And that is nearly nearly perfection parmesan   Just take a knife and shave the most beautiful 
little kind of shavings of Parmesan It’s elegant   It just eats differently And then last but not 
least I finish it with really good barrel-aged   balsamic vinegar Litter this incredible dish with 
little pops of that intense sweetness I love it   I’ve been making versions of that dish for 25 
years And when that comes to the table it just   looks a picture Fresh clean and it looks like 
a million bucks 15 salad Elegant delicious and classy Gralex inspired by the classic Swedish 
dish What you do is you get these incredible   big fillets of salmon but you could use trout You 
put salt on them and sugar but then we use this   beautiful blend of spices fennel seeds sometimes 
a little coriander seeds a little citrus lemon   zest goes in to take it the extra mile And great 
beetroots So vivid purple beetroots grated and   juiced earthy sweet deep elegant So this goes 
into this kind of gravlax mix with a little swig   of local vodka And once you’ve done that you pack 
these fillets with all of that and you put another   fillet on top and you rub it all over And you do 
that to multiple fillets And then you put them   in a container and you press them down And then 
you leave it for like 24 to 36 hours And it gives   you this luminescent fillet vivid purple It’s 
had all the residual moisture kind of drawn out   So once the salmon is cured we remove the fillets 
and we wash the excess salt and beetroot away Then   you pat it dry and then you’re left with these 
incredible fillets And if you hold them up and   look at them they’re just amazing Then we get 
this beautiful fillet and we cut delicate thin   slices just wafer thin I lay that almost like 
a rose petal around a plate To go with that I   take fresh horseradish and I peel it And then 
I grate it And that goes in with sour cream   and a little salt and pepper and a squeeze 
of lemon juice And the contrast of the two   things eats so well Then once we put that 
beautiful horseradish sauce in the middle   I just take a little bit of time to pick the 
most delicate simple salad leaves maybe a few   herbs through there and just lightly dress it 
And what I love to do is take some heirloom   beetroots little baby ones different colors and 
thinly slice those wafer thin Dress the salad   Place it on top Then I just finish it very simply 
with some dill oil Super simple Fresh dill Pound   it up and then muddle in good oil And then you 
let it separate and you have this luminescent   green oil that’s fresh and fragrant The contrast 
of a little bit of salad you know a little bit   of that hot horseradish sauce with that elegant 
gravlax squeeze a lemon It’s a moment when you   have the perfect mouthful It’s like a really 
beautiful elegant expression of the food I   cooked in my mom and dad’s restaurant in the 80s 
This for me is a signature dish You’ve got to try it We are going to do something very beautiful for 
the person that you love in your life Marry me pie   It is a thing of joy So what’s in it okay this 
is basically a steak cheese and mushroom pie but   taken to the next level It’s elegant It’s delicate 
It’s got the most amazing gravy So we make first   of all this incredible pastry Flour butter sew 
it salt pepper and then cold water While that’s   resting we get on with the stew So first job you 
get the short ribs and we season them generously   with black pepper some salt some beautiful chopped 
rosemary and thyme and a little bit of flour   And we just encrust the short ribs in that And 
then we brown it off in a big pan with a little   olive oil and butter And once you’ve got it nice 
and golden we can remove those short ribs And we   go back in again with fresh oil and butter And we 
fry off some beautiful shellots carrots and celery   that we’ve roughly chopped Let that cook for about 
10 minutes until it’s sweet and gorgeous So when   it comes to the mushrooms we’re going to use both 
fresh and dried Now with the dried we take dried   porchini put it into a glass bowl top it up with 
boiling water to rehydrate That is a really deep   and savory and mysterious flavor It’s utterly 
delicious Then with the fresh porchini and any   other wild mushrooms you can get your hands on 
we’ll cook those with a little garlic a little   thyme salt pepper and just do beautiful fried 
mushrooms and put it to the side to cool down   At this point we stir through a generous amount 
of tomato puree some flour to thicken We then go   back in with the short ribs Then we go in with 
some lovely stout or beer or IPA or whatever   you truly love We take the porchini out just 
roughly chop it and then into the pan it goes   We’ll make sure everything’s covered We’ll just 
bring it to a simmer Then I’ll pop a lid on top   and we’ll let that cook in the oven really low 
for about 5 hours until the meat falls off the   bone Now we put the whole stew through a coarse 
colander and that thick gravy will go through and   that will be your gravy to have your pie later 
And then in the colander you create the perfect   consistency for a pie filling We’ll remove the 
bones and we’ll just flake it up and then we’ll   just let it cool down This is the fun bit We make 
the pie We’ll roll out that amazing pastry about   half a centimeter thick I’ll take a lovely dish 
and we’ll push it into the mold We then generously   grate in some Mrs Kirkham’s lancashier cheese 
my favorite cheese We put some of that at the   bottom Then we go in with the beautiful short 
rib filling on top Once the meat’s in I pat it   down Put the lovely mushrooms on top that we’ve 
cooked And then a little bit more cheese on the   top And finally a beautiful pie top We roll 
out any of the trimmings And because it’s a   mare pie we’ll use a heart cutter just to cut out 
some hearts to put around this beautiful pie Egg   wash And then we make a little hole in the middle 
and in the oven at 160 to 170° C for about 40 to   50 minutes until golden and crisp And there you 
go It is a thing of joy that with the gravy over   the top is just so so good So what you waiting 
for enjoy one I want to share with you a really   delicious 20-minute midweek meal that heroes 
these kidney beans A fantastic store cupboard   staple Great value great source of protein counts 
as one of your five fruit and veg a day So this is   my easy veggie spice rice recipe And we’re going 
to put this rice dish together with other veggies   a little fried egg and I think you’re going to 
love it First up two onions I’m just going to   slice up the onions any way you like And then 
I’ve got one clove of garlic that I’m going to   finely slice for a nice bit of flavor Put a nice 
little lug of olive oil into the pan And then   just scrape your onions and garlic into that oil 
Give it a nice little mix Let’s get these onions   getting soft sweet caramelized and delicious And 
as it starts to fry what I’m going to do is add   some sourness to that So just a little swig 
of vinegar goes in So this way you’re going   to get sweet and sour Then I’m going to season 
heavily with black pepper a nice pinch of sea   salt and then we’re going to add some spice And 
this is a really great way to add big flavor to   your cooking So I’m using Cajun seasoning here 
which is about eight or nine different spices   big flavor fast So stir this through and you 
can imagine now the flavors just getting more   interesting and more delicious So herbs they’re 
fantastic They transform your cooking I’m just   going to take a nice little wge like this 
So in you go It’s already smelling amazing   by the way So I’m very very excited about this 
dish I’m now going to go in with one stock cube   This is a veggie stock cube If you want to use 
beef or chicken do whatever you want just for   a nice base flavor And then we’re going to go 
in with the rice So look I want 300 g of long   grain rice You can use basmati rice if you want 
to right it’s basically a large builder’s mug   So we’re going to toast the rice in all that 
incredible flavor You’ll see it almost goes translucent We’re going to go in with two tins of 
kidney beans Juice and all The great thing about   kidney beans and actually all tin beans is they’re 
ready and raring to go The liquor that they come   in is really really useful as well That’s going 
to give this rice dish a lovely beautiful sort   of deep red color which is going to be amazing 
So in this recipe the principle is perfect rice   So I’m going to give you a recipe which is based 
around the absorption method What is that it means   we’re not just going to boil rice right we’re 
going to have the perfect amount of liquid to   the perfect amount of rice to give you the perfect 
texture of rice So remember we did one cup of rice   Now I’m going to do two cups of boiling water 
And that is the perfect equation to give you a   delicious rice that’s nice and oozy If you want 
it to be a little bit drier then just go a mug   and a half of boiling water So bring that to the 
boil Have a look at that Look at the color Right   adding these flavors adding these techniques to 
the rice dish doesn’t just give us a side dish It   gives us a meal Right and when we put that with a 
lovely fried egg it’s fantastic for midweek full   of flavor going to make you feel great And it’s 
going to be really really affordable as well So   look that’s come to the boil I’m going to turn 
it down to medium Lid goes on top 10 minutes and   then I’ll show you what to do next So it’s had 10 
minutes Let’s have a little look in here You can   see the way that it’s all kind of cooked into 
itself There’s still a little bit of moisture   there So at this stage we got about four more 
minutes of cooking to do It’s that quick right   so it’s a really nice quick dish Um I want to get 
another veggie in there that’s colorful full of   deliciousness So I’ve got 320 g of frozen peas 
And I’m literally just going to sprinkle that   over the top The thing about frozen veggies is 
they’re picked at their best So lid on and then   we’ll steam those peas on top of the rice so 
we retain the color and the nutrition and all   the good stuff So fried eggs Let me show you 
how you can turn everyday fried eggs into next   level fried eggs So on a medium heat a little 
bit of oil These are British freerange eggs   While that pan is heating up and before it’s 
hot just crack your eggs in Look at that And   let them heat up in the pan Right if you put it 
into hot oil it will start spitting and splirting   and it’s not as easy to do What I want to do is 
flavor these eggs Take a little bit of salt and   I want to take a little bit of pepper but also 
don’t forget we got some of that lovely Cajun   spice This just transforms your humble fried egg 
to the next level Beautiful flavors And then you   can angle the pan just a little bit and take the 
spoon and just pour over some of that oil just so   you kind of lightly cook the top That’s the way I 
like them cooked And if we go back to the rice now   you can see how the peas have steamed beautifully 
I’m just going to take my wooden spoon and just   fold it through Look at that And what we’ve done 
is not just create a rice side dish but a proper   meal full of the good stuff In here you’ve got 
three of your five fruit and veg a day in one   meal It’s balanced because you got the beans and 
the rice So it’s a complete protein We’ve made   it tasty with the cooking method of the onions 
the vinegar all those lovely spices Absolutely   gorgeous And also it’s going to be a generous 
portion We’re going to get a nice plate of food   It’s generous Really generous Going to take my 
egg dab it off on some kitchen paper little bit   occasion spice Eggs are an incredible protein 
to have available And as you can see they cook   in absolutely no time at all That is a beautiful 
thing for me I think this time of year when it’s   still chilly out there You know this is a lovely 
warming dish and I think that your lot are going   to love that So let’s have a little try Bust 
into the egg It’s nice and oozy hot and steamy M Delicious Really really good 
That sweet and sour onion is   in there It’s got that little tang 
and with the spice it’s really good Wow I want to show you how to make the most 
delicious winter broth This is a hearty soup   that will fill you up It will make you feel 
really really good A really therapeutic lunch   or even dinner It’s so easy to buy it in a tin in 
a jar But actually making your own is so so easy   Really really nice So it’s still chili I would 
have a jacket on but I’ve got the fire to heat   me up Conquer’s having a little sleep So the basis 
of this beautiful hearty broth is a ham hock And   if you’ve never bought one before please look 
for them If you go to a butchers or if you go   to a market you’re going to see these right often 
stacked up high Like this was £350 So this is the   hawk what we would call like a shank on a lamb 
This is like a hard working part of the animal   You’ve got bone you’ve got marrow you’ve got 
all the little connective tissues uh you got   the fat and they salt these down and they smoke 
them And they’re just incredible bases to making   your own broth Whatever you make with this broth 
whether it’s a soup a stew a risotto a minestronei   it’s a thing of beauty So pick them up They’re 
cheap and gorgeous What I did was in this pan I   just covered it in cold water and I let it soak 
overnight Right the next day you throw away the   water I’ve now covered it with fresh water and 
I’ve just brought it up to a simmer So this is   the beginning of the story So my goal as cook 
is to extract the most amount of flavor out of   the bone the skin and the meat I’m going to simmer 
this for about two 2 and 1/2 hours until that meat   will fall off the bone Right that’s the time when 
I know things are good Okay So let’s add to this   water to make this truly exceptional So herbs 
Herbs are a beautiful thing Uh they’re really   cheap to buy They’re really amazing to grow Those 
woody herbs thyme rosemary sage bay you know these   are perennial herbs Um they’re really robust If 
you’ve got them in your garden you buy them once   and you’ll never pay for them ever again I’ve 
got some parsley which you’ll have to get from   the supermarket at this time of year but I’ll put 
that in there as well some bay leaf Love bay leaf   Just a nice little click like that And then I’ve 
got a couple of pieces of celery Now these outer   pieces of celery are always a bit stringy right 
so these are really fresh and uh a really nice   fragrance And I think this is a really good base 
to soups and stews So just hold it together like   that Get yourself some string Right And then we’ll 
tie it up Is it worth it yes So that is a version   of a bouquet gani but essentially it’s herby It’s 
fragrant I might just do a little loop on the top   so I can hang it from that hook so it’s easy to 
remove later on Before I put this in let’s have   a little skim As you’re bringing this ham hock to 
the boil you will get some scum on the top That’s   fine Just remove it So in we go with my version of 
a bukagani We can just hang it on there like that   That will flavor this broth in the most beautiful 
way So salty smokeoky you know porky You’re   getting the flavor from the marrow inside the 
bone You’ve got all those beautiful herbs and the   celery So this is a nice little part of our story 
I’ve got another little hack that I think’s really   really cool and fairly underrated These are dried 
mushrooms So this is a little bit of porchini and   morels’s So a bit more expensive but it can be the 
cheapest mushrooms ever But dried mushrooms give   you that incredible deep umami And literally all 
you need is a little handful like this See like   that So whatever dried mushrooms you can get your 
hands on just a little handful will go a long way   So just crunch them up in your hands and they 
will give incredible deep meaty sort of earthy   umami flavors You know when you slurp on that 
the flavor is just going to go long long long   You’ll fall in love with the bowl and as you 
get halfway through it you’ll love it more and   more And it’s because of these layers of flavors 
that you’re investing So dried mushrooms bouquet gar And what I’m going to do is just put another 
bit of log on the fire I’m going to let that   simmer for about two two and a half hours and 
I’ll go back to that pork and when I can pull   it off the bone we’re in a good place to go Now 
that’s only half of the recipe right because   I need to get some root vegetables I need to get 
some lovely winter greens because this is a winter   soup and I want to really express what’s out there 
in the markets or my garden So let’s go and do it So at this time of year it’s cold We’ve had 
quite a few frosts and you can look at what’s   growing in the garden and you can just think 
it’s barren There’s nothing going on Um but   actually if you look you can do quite well 
Like it looks miserable here but you’ve got   beautiful sprouting broccoli here And it’s 
what I call going graveling at this time   of year Like making the effort to get in there 
And particularly the brassasica family cabbages   Brussels sprouts sprouting broccoli red cabbage 
green cabbage you know all of that family Super   nutritious It’s had a frost so it’s broken down 
some of the fibrous connective tissue released   some of those natural sugars So actually when 
it comes to veggies and nutrition there’s some   really good stuff I mean look at that So that 
in our little broth is going to be amazing I love that sound You know all of these things 
really benefit from a frost And the brassacica   family is like you know so easy to grow I found 
super nutritious and whatever form they come in   from cabbages white red seavoi you know Chinese 
style cabbages Brussels sprouts sprouting broccoli   they’re just so delicious you know and in all the 
different age forms as well Can you see like these   are all different sizes but the same thing you 
know you can eat these whole delicious So even   if they look a little bit beaten up and maybe a 
little bit nibbled by something you just put your   knife in that little back bit of the root and 
you just peel off that outside layer and it’s   just going to reveal the most beautiful little 
mini cabbage inside Look at that And you’ll be   left with something beautiful Look at that So 
here is the Brussel top One of my favorite bits   So anything like a little bit caught you can get 
rid of But all of these leaves here are just juicy   and delicious Just raining down Brussel tops 
These look beautiful Oh my goodness gracious   me This is another level So these are really nice 
So on this massive stalk here you can just click off This is kind of like a Brussels 
sprout It’s a different variety   As I open it out just look at the colors You know 
the light green hasn’t seen any daylight The dark   green has Super nutritious You got almost like 
a little bud sort of almost brusselike cabbage   there Beautiful colors So here Swiss chard 
in all their glorious colors Got some red   here So the stalks I’ll cook separately The 
leaves gorgeous And I tend to not just cut   them off but take the bigger leaves first and 
they carry on growing Look at the colors in here So I love that idea that in winter you 
presume that it’s miserable depressing And   maybe it is Maybe that is true But I 
like the idea that if you’re a cook   whether you’re growing your own stuff or 
just searching you know adventuring down   the markets supermarkets even you’re finding 
color you’re finding optimism And of course   when you’re making something as gorgeous and 
slurpy and therapeutic as a broth or soup   or a stew you know you can really bring 
that to life Look at that Just beautiful I’ve picked it a little bit early but I 
don’t care because this broth is worth it   Look at that A little Romanesco style 
cauliflower And the leaves are really good Carak beautiful So I’ve washed all those beautiful greens 
and I’ve got my root veg ready to go after   like two two and a/4 hours I love how the 
broth has changed color Can you see how   those little bits of fat are just on the top of 
the broth so let’s just remove this pork for a   moment Oh it’s falling apart You know it’s 
tender when you can’t even get it out Look   at that bone Right So you can see the meat is 
so tender right it’s handed over a lot of its   seasoning it salt it smoke its flavor and this 
bone Look you can see it’s gorgeous That goes   back in the broth This can just stay out for 
a little while Um let’s chop up some veggies   So simple humble cheap veggies right carrots 
So what I want to do is just prep up some   veg and get it in that broth So first up 
some carrots Just half it and roughly chop it Let’s just push it into the broth Then we’re going to have some turnips Now 
we’ve got the greens here The turnip greens are   really nice So I just take those off and I’ll save 
these for later Turnips super underrated And again   just chop them up so you get roughly sort of 1 2 
cm chunks like that Look beautiful So for me you   know this soup is absolutely all about celebrating 
the cheapest of ingredients Onions carrots celery   probably the cheapest cut of pork making liters of 
soup and being able to feed quite a large amount   of people Nourishing nutritious a you know flavors 
that make you feel like just really grateful and   good Uh carak from the garden So I’ve given it a 
good wash but you can see there’s quite a lot of   mud there So I’ll just trim that little kind of 
furry part off So just cut off that root and then   take off the end with the carak You can peel it if 
you wish If it’s nice and clean you don’t have to   You can see actually this is a little discolored 
And that’s from the frosts that we’ve had But   don’t let that put you off It’s nice and firm and 
it’s going to be utterly delicious So centimeter slices And you know the way I’m cutting this 
veg on purpose is rough and ready and not perfect So onions roughly 
chopped Then we got celery   Now what I like to do with the celery is just 
remove these beautiful leaves These can be part   of the greens going in So if we just cook the 
life out of them they’re not as magnificent   as they are So we’ll remove those And the green 
celery leaves are slightly bitter not so positive   The yellow ones beautiful fragrant and a real gift 
And basically you could use any root veg you can   get your hands on Swede is particularly good but 
I haven’t got any So that goes in I got a potato   So just one potato 200 g just diced up Somehow 
just getting the odd little hit of potato It   absorbs that lovely seasoned smoky broth and it’s 
just so nice So a little bit of spuds not loads And that’s it So what I’m going to do is now add 
some pearl barley Have a little look at this This   is very very old school British and sort of 
peasant food really And this will swell up   when cooked in broth It will triple in size and 
it will almost sort of plume out and it becomes   soft and creamy and spongy So it takes about 35 
minutes to cook So just let that rain down into   the broth And I’m going to let that just simmer 
now for another 35 minutes until the pearl barley   is nice and tender Then we’ll go in with those 
beautiful greens that we picked all chopped up   nice And that will be pretty much the end of 
this beautiful broth Now I know cooking over   fire probably feels like really old school 
and rustic It’s a beautiful thing to do right   probably more cooking has happened like this 
than in a home on a hob in a stainless steel   pan right uh which is relatively new But if you 
are at home get your biggest pan You can do this   Make a beautiful batch of broth Enjoy it that 
weekend and then you can save it for the week   to come You can even freeze it down If you look 
you’ve got the heat source here Then you’ve got   the smoke and the smoke’s kind of licking around 
the top of the pan So your standard like braise   ragu bolognese chili concarni soup you know stew 
is going to have that kissing of smoke that gives   you that extra flavor So it’s a beautiful way to 
cook So look half an hour and then I’ll finish the soup So look I’ve gone grling in the garden Had a 
little look around But the same principle applies   to you going down your local you know 
town market or even supermarket Have a   little look see what’s local You know there’s 
there’s always going to be local veggies that   are at their best and most nutritious and 
cheapest And like there’s nothing cheaper   than the cabbage family Honestly it’s not like 
you normally have to pay much for them right so   um what I tend to do now is just use my common 
sense to pick off the green leaves right and   chop them up so they’re nice kind of mouthsized 
pieces With things like stalk obviously they’re   a bit more dense than the leaf So we can just 
cut the stalk up put it to one side and we’ll   cook those a little bit more And each one of 
these different veggies has a whole chemistry   and your body when it’s at its kind of most kind 
of cold miserable bit fluy you know when you’re   feeling a little bit like this is the food that’s 
going to bring you up That’s the power of cooking   right really nice thing to do And you’ll have 
leftover broth that can make risottos You know   you can use the broth in other soups and stews 
Any leftover veggies or bits of pulled ham hawk   you know you can put that with some cheese in a 
lovely toasty It will make something truly magical So look common sense here We have the the little 
Brussels sprouts quarted to make them cook quicker   and the stalks have charred They go in now They 
only need 5 minutes And we’ll get that boiling   again So even though we’ve been simmering that 
ham hock for like 2 and 1 half hours you know   I don’t want to so overcook the veg that it all 
goes gray and disappointing So got some nice kale   Now the leaves can go in Just load it up 
and then those the celery leaves and the   turnip tops will just clank these up and they 
can go in So let’s just get this fire roaring   a little bit and we’ll lose now that bouquet 
gar It’s done its work and it’s done good work   fragrance and herbs That’ll be composted And 
let’s give this a nice little stir Get rid of   the bone And if I go deep into the pan can you 
see how beautiful that pearl barley has swelled   up tripled in size give it a nice stir Now look 
at the colors So look we got the ham hock here   And this outer skin can come off Um there’s 
nothing on here that I need You could try and   fry that up and get it crispy Uh which could be 
very nice amazing as a base to cooking off greens   and spinach another day maybe But if you look at 
the meat here I’m just going to use my hands to   pull it apart So I’m just going to shred it Pull 
off any other little bits of bone or skin So in   we go with this beautiful ham Conquer should have 
been here for this He would have got a bit of ham Con’s going to miss out big time if you don’t get 
it for this This is I’m going to I’m going to take   a little bit just for him just in case he comes 
back There you go Right let me go and wash my hands Okay let’s stir that through This is 
really coming together now Look at the colors   Yes properly gorgeous rustic old-fashioned cooking 
This is something that my nan would have loved My   goodness you know real food full of love Okay 
now for something not very traditional Uh I’m   going to take a little creme fresh bit French bit 
posh Uh some English mustard because they are our   neighbors and uh we should have a union of love 
So heavy on the mustard two teaspoons with about   three tablespoons of creme fresh And I’m going 
to mix that up to make a very hot cream And that   is going to be a really hot creamy little sauce 
And that going into your hot bowl of veggie ham   hawk broth with the pearl barley with those little 
chunks of potato and maybe a little bit of bread   right triple carbs right that is going to be a 
thing of joy So not traditional at all but I like   it Now is the time to serve I’ve got a little bit 
of bread that I’ve been just toasting next to the   fire heating up So get yourself a nice rustic bowl 
Mix that soup from the bottom So you get a little   bit of everything This all feels very good Look at 
that So there you go Old school ham hock veg pearl   barley broth Hot and steaming Although certainly 
not British if you’ve got good extravirgin olive   oil I just feel that this works so nicely I’ll 
take a little bit of this bread that’s toasting up   Just tear it in there And that with a little 
bit of that hot mustard creme fresh It just   works A nice pinch of pepper Right Time 
to get in there So I always start with a slurp Delicious So clean so healthy 
Deep flavors from the mushroom and   the smokiness from the ham hawk Go 
to the bottom of the bowl and you   get all that lovely pearl barley Look 
at that The colors the pink the yellow carrot So good You just know that this is good 
for you And then pull that bread apart and just   let it get soaked into all of that goodness 
Get a little bit of that mustard creme fresh A little bit of that hot nasal English mustard 
vibe So good It’s a bowl of goodness that has   all these different dimensions Delicious So 
there you go lovely people I mean all right   I’ve got a fire going We’ve gone old school 
but ultimately the principles remain the same   Get your biggest pan get down the market 
buy cheap veg seasonal veg get that ham   hog and just spend a bit of time It will 
be hardly any work It will just be time   Time is the gift here And then have 
a slurp up Have something like this   It will make you feel really really good 
Get your own little bowl and just enjoy