How To Make The Best Burgers, Baps & Baguettes At Home

How To Make The Best Burgers, Baps & Baguettes
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Best Burgers, Baps & Baguettes!
We’re going to make the most incredible   British burger. The most amazing homemade patty, 
Red Leester burger sauce pimped up with pulled oxtail. A British burger like you’ve never seen 
before. We’re going to start with oxtail. And before you run away and say, “No, no, no, no,” 
you’ve got to stay with me on this because it’s   next level stuff. So, I’ve got 1 kilo of oxtail 
here. You can get it in any butchers. So, some basic seasoning with salt and pepper. And then 
we’re going to go into a pan and we’re going to   brown it off. So you have the benefit of the bone 
and the marrow and it gives you a kind of depth of flavor. That’s amazing. Let’s get it really 
dark and golden and gorgeous. I want this amazing ultimate British burger to represent Britain. Cue 
the music. That’s enough. And I want it to have texture. So patty, melted cheese, pulled meats. 
But when we put it together with the burger sauce, I want to be able, wait for it, to dip it, in 
gravy. Filthy. I love it. So, that’s going to make the pulled meat and the gravy. So, as that cooks, 
I’m going to add some onions and a really good shake of worshshire sauce. And then what I want 
to do, cuz remember we are doing a gravy, four tablespoons of flour. So, I’ll take the oxtail 
out now and put it into a little casserole pan. just caring enough to start getting color even 
on the flour. And it’s all going to add to the richness of the gravy. Little seasoning and a 
liter and a half of vegetable, chicken stock, beef stock, whatever you got to hand. So, let’s 
just take that stock over the oxtail. And then I’m just going to cover it in a little grease proof 
paper. And then bring in the tin foil. Cover it nice and tight like that. Into the oven at 180° 
C, 350 Fahrenheit. And just let that oxtail slow cook for 3 to four hours until the meat falls off 
the bone. And this is going to give you loads of time to get on with your weekend. Go do some stuff 
knowing full well that something very special is about to happen. [Music] So when the time is up, 
have a look at that, guys. Oh, it smells so good. And you know what? It reminds me of my dear old 
nanny Betty. She used to love cooking this. The meat just falls off the bone. It is so so good. 
Here is the gravy. By the way, just skim off this fat and then push the gravy for a coarse sie. 
You don’t have to do it, but I quite like a finer gravy, right? I think it’s a bit more elegant. And 
then these chunky bits can go back into our pulled   meat. Just put a fresh swig of woria sauce in 
there. And then you can take a herb like parsley just to give it a little bit of contrast. And that 
on our burger is going to be amazing. I’ll pop that in the oven and turn the oven off. Okay, just 
to keep it warm. So, let’s make the burger sauce. Let’s get our pickle. It will give you tang and 
crunch. Then lettuce is surprisingly sweet. And then tomatoes. Get an overripe one. And that’ll 
have wonderful flavor. Season it with salt and pepper. And then just dress it in a little yogurt. 
Look at that. I love it. So now it’s patty time. I love the chuck steak. It has a natural mix of fat 
and muscle and flavor. Don’t overthink it. Roll it up. Squash it out. Happy days. Four fine little 
patties. I’m just going to season it and then we go into the pan. So, give it about a minute and a 
half and then turn it. Get some English mustard. And you want a little teaspoon on there. English 
mustard is quite hot, but actually when it cooks, it calms. And we’re going to flip it again. So, 
it’s going to have four turns. Minute and a half. Minute and a half. Brush. Minute and a half. 
Minute and a half. All right. And then just   lay your red leester cheese over the top. And now, 
very importantly, find a little lid to put on top. The great thing about that bowl is it creates like 
a little bit of steam that just makes the cheese ooze. Jiggle that bun around in some of that 
rendered fat and gorgeousness. A nice bun only requires a few little minutes. It’s time to 
show you the ultimate burger. Let’s get the oxtails out of the oven. Look at that. Oh my 
lord. We take the burger sauce. Two little spoons. Look at that. And that ooze is a thing 
of beauty. Incredible oxtail. Oh my lord. Behave. And then that little bun on top. But we ain’t 
done yet because remember we made that gravy and then you dip it. There’s no polite way to eat 
this. It’s going to be messy, but it’s going to be one of the nicest 
things you eat. Pure indulgence. Oh, [Music] now I’m cooking up the ultimate fusion feast. Beef 
and black beans is a classic Chinese combo. So, I’m bringing the two together in a mega East 
meat essics burger. You know it makes sense. Ground beef and all those big smoky Asian 
barbecue flavors. A serious crowd-pleaser served with a fresh, punchy pickle salad and piles 
of gorgeous Asian noodles in a zingy ginger broth. An exciting mix of all my favorite bits in just 15 
minutes. [Music] Everyone likes a burger and in my house at the weekend Saturday, you know, having a 
nice salad, some noodles or pasta, you know, it’s   a great way to get the veggies in the kids. And 
of course, burgers is great. And I’ve got a nice twist on these ones. So, dead simple. 400 g of 
good quality lean beef in there. I want to flavor that with quarter of one of these jars. About 
50 ml of the black bean sauce. Okay? You know, and it’s a real deep flavor and gorgeous color. 
We’ll hit it with a little bit of salt and pepper,   not too much. And that’s all we want to do to 
it. Dead simple. Clean hands and just scrunch it up. And that flavor will go right through the 
whole burger. It’s like a nice seasoning. So, very quickly, just bring that together like that. 
And then we’ll simply half it and quarter it and make some little patties. So roll them around. So 
you know, black bean beef, it kind of makes sense. Do you know what I mean? They, you know, when I 
was a kid, I used to go to the Chinese restaurant   and get like sizzling beef plates, you know, with 
black beans. And then there’s no reason why it can’t work with a little burger patty. The nice 
thing, of course, about a really good burger is   that fine line between packing it into shape and 
having that lightness so when you’re eating to it, it crumbles away is a really beautiful thing. So, 
straight in there like that. It’s on a medium high heat. So, roll them up and then just flatten down 
like that. And as soon as they’ve gone into the pan, I’ll put a little bit of olive oil in there 
just to sort of make them caramelize nicely. About   a tablespoon. Get yourself a little fish slice. 
And you got an opportunity now cuz it’s going to shrink when it cooks. So really push it out 
another sort of 50%. That’s exactly what we want. Flattening out the burgers makes sure that 
they get good contact with the pan and helps to speed up the cooking and crispiness. Now I want to 
turn some simple egg noodles into a turbocharged veg packed flavor fest. Now I’ve got a walk here. 
It’s on high heat. I’m going to go in with about 600 mls of uh boiling water from the kettle. As 
per usual with 15-inute meals, you know, pans on, kettles are being boiled. Into that water, I’m 
going to add an organic stock cube. So, we want to   start building uh some flavor. I’m going to chuck 
that stock cube in. And, you know, we haven’t got much time, but we want to have amazing flavor. 
So, a thumb sized piece of ginger. You know,   just crudely take the outer skin off. And then I’m 
just going to slice up the ginger like this. Now, this water here boiling, you know, that will be 
cooking into the noodles. So, you got chicken,   you got seasoning, you got freshness of ginger 
straight away. We’ll have it on full whack. Um, we’ll have a little shake of our burgers here. 
We’ll have a little flip actually while we’re   on the subject. Now, they look dark here. Don’t 
be sort of worried by that because obviously the black bean, you know, that sort of caramelization, 
the black beans make them color a little bit   darker. So, bear with me on that one. Leave 
your burgers on a medium heat to develop those gnarly caramelized flavors. The broth is infusing 
with that fragrant ginger. Now, I want to create a buzzing little Asian pickle salad for a hit 
of fresh contrast to serve with these burgers. I’m using a couple of spring onions, uh, a 
chili, and an old sort of friend of mine. Um, I got some water chestnuts, which have 
baffled me for many years. I remember   when I was a kid working in the pub and we’d 
put an Asian dish on the menu which would be um a little bit of a rarity in the middle of 
Essex in the countryside and we’d have these water chestnuts and people just used to leave them 
all on the plate. They had no idea what it was   at all. Really nice actually. The juice they come 
in is actually quite delicious. I’m going to pour that into my broth here. Wastist not whatnot. When 
you finally slice them, they’re really delicious and they’re fantastic in salads. So you don’t 
just have to cook them. So what I’m going to   do is I’ve got my slicer on my food processor on 
fine slice. And let’s just rattle them through. So that goes through like that. And pop the spring 
onions and the chili in there. I might put a third spring onion in. Fit it into there. You know, 
if you’ve got one of these food processors, it’s   quite nice when you pack it in tight like this. 
You get beautiful slices. So we get this going. And that goes into a little bowl like that. 
Gorgeous. Okay, let’s have a little look at this. You can see how wafer thin these are. Absolutely 
gorgeous. And this is the basis of our pickle. So,   we’ve got crunchy and sort of Asian flavors. We’ve 
got the chili. We’ve got the hum of the onion. Get a nice lime. Just give it a good roll. Break all 
those little capsules. Half it and squeeze that into it. So, the lime juice that I’ll scrunch into 
it will kind of start pickling these beautiful things. What I want to do with that is have 
some coriander leaves. Um, and I’m just going   to take the end off. So, the really nice sort of 
chunky end like that. I’m just going to put it on the top. Right. And we’ll have a little 
bit of soy sauce over there like that. So,   that’s my pickle ready and raring. I’ll dress it 
at the last minute. But, I’m kind of thinking of that almost like a colelaw with a traditional 
burger. You know, I want it to be like a nice   contrasty flavor and texture. So, burgers are 
looking good. So, the burgers are nearly there. The pickle salad is ready to go. All I need now is 
some fast cooking walk action to knock out the veg pack noodles in minutes. A lot’s going to happen 
very quick now. Okay, we’re going to get some nice noodles. I’ve got some egg noodles here. You 
want about 300 g of these little bad boys. Plop them in. I want that amount of water roughly, you 
know, 600 700 ms because it’s going to cook into the noodles and have just enough broth for you to 
slurp away and be gorgeous. Once they’ve gone in, just move them around a little bit. And you can 
see straight away they start to unwind. So the   noodles are sucking up that chickeny gingery 
broth. Once these noodles have just started to fall apart, the second part of the flavor goes 
in. I want the other quarter of this jar. Okay, the black bean sauce. Okay, that’s going to give 
it, you know, a thickness. It’s going to give it   a darkness, a depth of flavor. I’m also going to 
hit it with a lime as well. We want that acidity in there for sure. So, we’ll slice that. Look at 
that. Get the juice in there. Let’s talk about the veggies, cuz of course the veggies are going 
to flavor this as well, but in sort of classic   Asian style. I don’t want to cook the hell out 
of the veggies, right? I want them to cook for about a minute of their life. Just almost heat 
them through. You want them to be soft and hot,   but crunchy and delicious. So, I’ve got a red 
and yellow pepper here. Just push the stalk in, rip it open, and take out those seeds. You don’t 
want those. So, we’ve got red and yellow. Nice   color, nice flavor. We’ve got bok choy here. This 
is going to be gorgeous. And some sugar snap peas or mu you could use. And these are going to go 
in the slicer. We’re going to go in with the bok   choy, [Applause] the peppers, and the sugar snaps. 
All of them can go in. Oh, don’t drop them. Also, the coriander stalks as well. Don’t waste those. 
We’ll get those in. Beautiful. You can see now the noodles are boiling away. I’m going to put these 
greens straight on top like that. And honestly, honestly, these greens just need a minute 
and a half cooking. You can cook them more,   but it’s your loss. So, I’m going to put those in 
like that. Also, I’ve got some lovely mushrooms here. You can get these Asian mushrooms 
in the supermarkets. Look how beautiful   they are. Really quite These are called a 
noki. Just cut the stalks off. They’re tiny, so they’re going to cook in seconds. But I’m just 
going to plop them in here, break them apart,   and actually boiled in broth. They’re going to be 
absolutely joyful. So now I’m just going to start tossing it up like that. The whole thing’s 
really nearly there. Gorgeous. Everything’s coming together. And I’ve got one last trick up 
my sleeve to boost the burgers with a delicious   sticky glaze. We’re going to go in now with about 
a tablespoon of honey. Put that over the burgers. You only want to do this for the last 30 seconds 
immediately. You see how shiny they’re going to   get? And then we’ll go in with some sesame seeds. 
A good tablespoon. That’s going to stick to the burgers and the honey and going golden. So, 
just keep moving those around. We’re kind of caramelizing now. And basically, we’re going to 
we’re going to go as golden as you dare. Do you   know what I mean? Cuz that’s going to be good 
flavor. This fusion feast is good to go. Pile on your steaming aromatic noodles. Dish out those 
sticky sesamer crusted burgers. I can smell we got gorgeous things happening here. And finally, 
get stuck in and pep up your pickle. Mix through   that tangy lime and soy dressing. And plunk it 
there. Really nice. And there you go, lovely people. Beautiful noodles, the lovely sesame 
caramelizing crusted black bean burgers, and that funky little pickle. Lovely little dinner. 
Brilliant for lunchtimes. What a combo. East meets Essex. Beautiful black bean burgers with 
tasty zingy noodles in just 15 minutes. [Music] Come on. The pickle is so fresh. 
The water chestnuts with the chili, the lime is fantastic. M. And this, my friends, 
is a beautiful thing. Black bean burgers. The flavors all the way through it. And the 
outside is so different to the inside. So,   it’s a real surprise. And of course, 
we’ve got the beautiful broth underneath as well. Let’s not forget that. 
Ready to be slurped. [Music] Of [Music] course, a burger 
is famous for being fast food, but not everyone knows that it can 
also be a healthy meal for a family,   too. My homemade beef burgers will let you 
have a little bit of what you fancy if you do them my way. No nasties, no rubbish. You’ll 
know exactly what’s in them. And using really lean meat and clever garnishes, you’ll get 
big flavors, but with none of the guilt. So, feel the love that you’ve created 
something this delish for four people   from scratch in just 15 minutes. [Music] Okay, 
let me show you how simple this recipe is. Uh, I’ve got all my stuff out for me salad and my 
burgers. Um, I’ve got my pan on, little medium heat, big pan. And I’ve got an oven on about 130 
just to warm the baps up. Okay, burgers. They   are so simple to make your own is just joyful, 
succulent and gorgeous. Uh, you know, one of the most important things is the mince meat. Okay, the 
quality of that. It’s worth paying for good, lean, quality minced beef. Uh, even get your butcher to 
grind it for you. I’ve got 500 grams into a bowl and this will do four beautiful nice big burgers. 
Just add a good pinch of salt and of course black pepper. I want to give it some flavor with some 
whole grain mustard which is a real favorite of   mine. So about a heaped teaspoon can go straight 
in there. And then just to give it a little bit of a just to make it juicy and nice. Um you have 
to believe me. A swig of beer. Okay. Just a little swig. What’s that going to do? It’s going to give 
it a little element of flavor which is gorgeous. uh with clean hands, just scrunch it up and it 
takes seconds. So, you got those really nice, simple, basic flavors, but come on, mustard, 
beef, beer, it’s going the right direction. Um, just pat it down once you’ve mixed it up. 
Divide it in half with your hand. It’s a   little bit like mud pies when you’re a kid. 
And then divide each half in half again. So, you got your four burgers. So, it’s sort of 
just under cricket ball sort of size. There’s   your patty. straight into a pan on a medium 
heat. You can be quite rough with the balls. For me, what’s great about this dish is, you 
know, burger has become like a little staple. Do you know what I mean? And it’s one of the world’s 
undeniable dishes, but it’s also become sort of like the icon of junk food. But to get great beef, 
local meat, you know, to have it nicely ground and simply flavor it, cook it so it’s charred on 
the outside and juicy on the middle. That is absolutely what home cooking is all about. What’s 
so nice about this is the confidence that actually it’s good for you. A little bit of olive oil in 
here, just a tablespoon, just to stop it sticking. Lovely. Okay, so while they’re cooking, let’s get 
my bats in the oven. I’ve got four whole wheat buns. They’re going to be beautifully soft as 
well. I’ve just turned the oven on to sort of low, 130. You know, if you don’t heat them up, it’s 
just it never eats like heaven, you know. So, my burgers are already starting to do very nice 
things. Now, I need to make a beautiful dressing that’s guiltree, mayo free, and big on flavor. 
I’ve got some fat-ree yogurt here. Two big heaped tablespoons goes in there. And then I’m going 
to spike it with worcershere sauce. Really, really nice. Goes with the beef. Like two peas 
in a pod. Okay. So, about a tablespoon. You can just shake on top and just ripple it in like that. 
And it really, if you taste it, it’s got attitude flavor. Loads of flavor. It’s going to work a 
treat. Okay. Part of the beauty of this dish is like build your own. Do you know what I mean? 
So, a lovely ripe beef tomato or any ripe tomato is gorgeous. Take the end off. And then I want 
four really nice brave sort of chunks of tomato. If you’re going to do it, you might as well do it 
properly. None of these wafy old bits. Just give   them a little pinch from a height of salt and it’s 
just going to bring out the best in their flavor. Gerkins or as we say in Essex, the great British 
wallally. Okay. or in German, giver scorgon, whatever you want to call them, and just have them 
there. I like them. Me wife doesn’t. Me kids umar a little bit, but you know, sometimes you put 
them there. And uh my kids get so annoyed with me because I’m always saying, “Gr a bit of that. 
Put a bit of that on it. Just chuck it in your   mouth. Try it. Try it. Try it.” And they just want 
to eat it like normal humans. Do you know what I mean? So clearly I’m not normal. But um let’s turn 
over these burgers. Just have a look in here. Now, in a way, you can sort of see what’s happening. 
You can see the heat going up. You can see the   beef is clearly raw there and cooking up there. 
Let’s just turn it over. Also, when you turn it over, you know, when you like roast a chicken or 
any roasting joint, there’s all the sticky bits   in the bottom. Just make a point of rubbing around 
the area that it’s cooked cuz it’s going to stick to it almost like Marmite. And can you see that 
there? Probably looks a little bit dark. It will look dark, but just bear with me. That is the real 
deal. Look at that. Going to turn the heat up a little bit. Okay, so garnishes, sauce, burgers, 
buns. Let’s make a beautiful salad. This is a cracking little saw packed with veggies and ready 
in a flash. So, white cabbage goes a long way. Cheapest chips. I’m just going to quite abruptly 
take a quarter. Um, put it flat on the bottom, right? Because when you got big knives and 
things like this, often you can have trouble.   Tip goes in hand either side. Really secure it. 
I’ve got some carrots. Give them a wash. What’s the point in peeling things if you don’t need 
to? One small red onion is great. Really simple little kind of shred salad. Fresh, delicious. 
I’ve got the grater slicer on. Food processor. Let’s get it going. So, rattle it through. Same 
with the cabbage. Might need a little slice. It’s kind of like a cross between a saw and a sort 
of shredded kind of salad you might get in a kebab   or something like that. Great way of getting your 
five a day. Also, a little twist in the tail. A beautiful ripe pear. Take the stalk off, but 
don’t bother cing it or anything like that. All   the best bits are inside it. Don’t worry about the 
seeds. You’ll never see it. So, just shove it in. Anything crunchy in this salad is complete rock 
and roll. The burgers are done. My instinct tells me. Um, if you’re worried about if they’re done or 
not, just cut them open. And that’s how you know. I’ll let these bad boys sit on the residual heat 
for a couple more minutes while I crack on with   the dressing and my gorgeous crunchy saw. Um, in a 
salad bowl, I just want a couple of tablespoons of olive oil. Nice extra virgin olive oil. Um, 
a little swig of vinegar. You could nick a little bit of your girkin vinegar if you want. 
Or, uh, use a little bit of red wine vinegar, no problem at all. So, I’m going to put that 
in. And really important, seasoning. Give that a little shake up. That’s your dressing. 
Pour in all that shredded salad and then give it a good old toss up. What I like about this 
salad is the processor treats every vegetable differently. So you got like little bits, you got 
long strands in some of them and it looks really,   really gorgeous. It’s really important right now 
just to have a little taste and have a think about it. Does it need a little bit more salt? You 
know, is that sort of vinegar strong enough? I’m just going to add a little bit more vinegar 
there, just to give it that little woohoo. I’m also going to put some rocket through this as 
well, just for a nice bit of color and sort of a peppery taste. Just turn it over a few times like 
that. Gorgeous. The buns are warmed through and ready for a slice up. You know, you can see, you 
know, it’s nice and soft and steamy in the middle. really crispy on the top. And of course, now we 
can load them up. So, let’s put the buns out here like that. Layer up those tomatoes. As you bite 
into that, all those juices will go straight in to that lovely little bun. And check out the burger. 
Bold, beefy, and beautiful. Look how nice that is. It’s nutritious. It’s really nice. Loads and 
loads of veg in here. And you can even rack up, you know, a couple of little pickles. You 
can’t have a burger without a little bit of ketchup. And I’ve got this beautiful yogurt 
and worist sauce that eats so damn well when that mixes with the beef juices. You’ll even be 
dipping your burger into this stuff cuz it’s just   like proper in your face. Delicious flavor. And 
there you go. A brilliant 15minute meal burger. I’ve even got Camp Little Flags because that’s 
what makes the kids happy. That is what I love about 15-minute meals. That’s got to be 
quicker than going down to a drive-thru.   And you know exactly where everything’s come 
from. Gorgeous salad, gorgeous burgers. What more do you want? Guilt-free, tasty to the 
max, and super super easy. [Applause] [Music] And that one is for me. Damn, that’s good. There’s no polite way to eat 
a burger, is there? [Music] Meat eater or veggie, you’re going to love these. 
My happy cow burgers with super delicious saw and corn on the cob. These veggie burgers with 
their mixed bean base are light, bright, and really tasty. Served with all the trimmings 
plus golden sweet corn and my old school saw. So creamy and crunchy, but still low on fat. Get 
stuck into this fun veggie feast for four. Happy cow burgers in just 15 minutes. Happy days. Now, 
my mates who are veggie are always in search of a really good veggie burger. But also, this recipe 
is for me, right? And I’m a full-blooded meat   lover. But, you know, a couple of times a week, 
I’m definitely trying to make an effort for the last four or five years to go veggie at least 
two days of the week. So, first things first,   get your four sweet corn into your pan. Get it 
on full whack. As per usual with 15inute meals, we get the pans on. We got the kettle 
boiled. Okay, get your lid on the corn. Get them cooking. So, first up, the base of our 
burger is a tin of mixed beans. I want to grab a little sie and drain this liquid. You got 
balotti beans, kidney beans, canolini beans. Basically having a mix obviously gives you 
a little bit of a variation. So that goes   straight in to our mixer. Now importantly that’s 
a 400 g tin but it’s 240 g of drained beans. Very very important for this recipe working. Now 
what I need is 200 g of frozen broad beans. Looks pretty much like that. Now, we’ve really 
got to kind of work with the textures and flavors of these beans. Okay. So, I’ve got about half a 
teaspoon of cumin. Please don’t go OTT on that. Right. Cuz it’s powerful stuff. Coriander powder. 
Half a teaspoon goes in as well. Um, I want about half a teaspoon. Is this jar big enough? Half a 
teaspoon of cayenne pepper for that little hum of heat that’s going to be there in the background. 
And I want a heaped tablespoon of regular plain flour. That is about right. Okay. Now I want to 
lighten it. I want to put another angle on it. And a very good friend for this will be Mr. Lemon. And 
for that we need one of these lovely little grers um to really just take the zest off. So easy. A 
good pinch of pepper and a pinch of salt. Waz it up. Oh, nearly nearly forgot. Um, I’m going to 
use the coriander leaves for my coleslaw. So, I’m going to take that out. And then these lovely 
stalks here. They’re going in. And we whiz all   of these up and whack. [Applause] Veggie burgers 
tend to get a bad wrap for being bland and dull. But all the lovely spices and lemon zest in this 
mix are going to lift these beans to a whole new   flavor dimension. All I got to do now is just roll 
this up. Divide it into four. So just cut that into four like that. Then cut each part into two. 
Get a little bit of flour just like that over the top. Roll it in the flour and then just in your 
hand just press it into a patty and they will be absolutely gorgeous. So roll it into the bowl nice 
and quick. So that’s basically what we’re looking for. Okay, we’re there. Looking good. All we need 
to do now is just put a couple of tablespoons of olive oil in a pan and we get our lovely 
patties and then just put these straight in. So my happy cow burgers are off and 
running. I’ll turn them in a few minutes. My corn is blipping away. Now’s my 
window to sort out some garnishes. Okie dokie. So, we got some lovely lettuce leaves 
here. Just uncclick a whole bunch of them. So, think garnish. You know, the whole kind of joy of 
this dish, I think, is that it’s kind of DIY. You know, there’s sort of lots of exciting stuff going 
on. So, I’ve got a nice orange and red tomato here. Just slice it up. you know, typical sort of 
size for a burger. Got a nice orange one, which is sweet. We’re going to use about 75 g of feta 
cheese. So, we’ll just crumble that. Some pickles, two or three, and slice it up. Here we go. And 
we’ll just plunk those like that. I want to chuck the buns in. Now, the oven’s at 130. They just 
need sort of couple of minutes in the oven just to kind of get them nice and crisp on the outside 
and lovely and fluffy in the middle. Let’s check our burgers now. Let’s get a fish slice carefully 
under and then let’s flip it. Turn this over. Nice color there. That’s a bit better. Lovely. My 
burgers are browning up nicely. The corn is nearly cooked and my garnishes are all on the board. 
Now for an old school saw with a healthy twist. I’ve got a red and a white cabbage, which 
is nice. I’m going to get an oldfashioned box grater. And on the coarse side, I’m just 
going to grab probably only need about 250 g. Like that. So that’s just about a third there.   Look at that color. Come on. And 
then the white cabbage goes in. Pretty much 50/50. Exactly the same amount of 
each. So that goes in. Then red onion. I just want half a red onion. I’m just going to peel 
that. You could use chives or spring onions um or anything like that just to kind of give that 
sort of oniony hum. I’m going to use a slightly   finer side because getting a big old bit isn’t 
really that pleasurable. So, just grate that in. So, what I need to do now is make the 
sort of sauce that makes it gorgeous. Now,   traditionally in a saw, you’d have mayonnaise that 
would just put the calories through the roof. Um, I’m going to use four heap tablespoons 
of fat-free yogurt. And interestingly,   if id have made that with mayonnaise as per 
norm, that would have been 10 times the amount of calories. So, a really brilliant healthy 
little trick there. And it tastes fantastic. So, a pinch of salt, a pinch of pepper, 
we’re going to go some whole grain   mustard. About a heap teaspoon goes in. 
That’s going to give it a nice little hum of heat as well. And then just take your 
coriander. Such a beautiful bright flavor. And then I’ve got the half a lemon. There 
we got the zest in the little Happy Cow   Burgers. Go straight in with the lemon. So bright 
flavors. Clean hands. Give it a nice little mix up. You know, that seasoning and that mustard’s 
really important to make, you know, the cabbage really sing. Look at the color. I mean, it’s just 
vivid. Let’s have a little try. Oh, I love it. M. Happy happy days. Okay, that is beautiful. 
This salad is so quick to make and so much better for you than shop bought coleslaw. 
It’s a real win-win. Now the corn and the   cobs are done. So I can drain the water and hit 
them up with some bright zingy flavors. So just give these sweet corn just a little drizzle 
of olive oil. Right. A tiny little pinch of   salt and the squeeze of one lime. And then 
just give them a good old shake about. And they’re so delicious. Just twizzle them around. 
And of course, you can do your normal butter, but the olive oil and lime juice is gorgeous. 
And what I love to do is get a little pinch of cayenne on there. And just as you’re 
eating it, you get that little surprise. Gorgeous. And we’re pretty much done. Just get 
these buns out of the oven. All I’m going to do with these is get a serrated bread knife. I’m 
just going to cut through all of them so they just easily go through. And then the fun begins really. 
We start building a dollop of tangy tomato sauce ready for our delicious happy cow burgers. 
Crispy on the outside, soft in the middle. Gorgeous. Topped with tomatoes, pickles, and 
feta. These buns are now busting with flavor. No one will be wondering where the meat is. I can 
promise you. If we take that to the dinner table, people will go absolutely mad. And don’t forget 
the fresh corn on the cobs and our sensational old school saw. By doing some speedy cooking, we’ve 
made a mega meal for four in just 15 minutes. [Music]   Bit of coleslaw in there. And look at 
that. Happy cow burger. Very happy Jamie. That is so good. Really, really delicious. [Music] First up, my very best fish bs. You know, 
it doesn’t matter who you’re talking to, whether they’re chefs or foodies. To do this kind 
of fish in a bun, but do it really, really well, is joy. This is a real lip smacking treat. A 
delicious reinvention of a classic fish finger snee. Gorgeous pieces of hot fish in a delicious 
crispy coating layered into warm bats with the ultimate homemade tartar sauce and my twist 
on smashed mushy peas. A real feast of simple pleasures served up and good to go in 15 minutes. 
I’ve got my pan on. I’ve got a pot on. I’ve boiled a kettle. Uh, first job is get your baps. These 
are nice whole wheat baps. Nice and fresh. I’m just going to pop them in the oven about 130°. 
Of course, what we’re looking for in a fresh bap is spongy and hotness in the inside, crispiness 
in the outside. So, that’s that done. The first job we’re going to get on with is the mushy peas. 
Smashed mushy peas. Right. So, without, you know, sort of piling loads and loads of cream and 
stuff like that in, how do you make it creamy and   oozy? Well, we’re going to use one humble little 
potato, medium size. Just slice it sort of half a centimeter slices and get that one potato 
in a pot. Cover it with boiling salted water. Basically, what the potatoes are doing is giving 
it an incredible creaminess and richness. That’s   lovely. So, I’ve already boiled my kettle. You 
only need to just cover the potatoes. You don’t need loads in there. That potato needs a few 
minutes to soften before I can add the peas. So, I can now turn to the allimportant crispy hot 
fish. So the exciting bit, the fish. I’ve got some beautiful place here. Have a look at this. 
You could of course use lemon soul, dab, flounder, megram, any lovely white fish. I mean, look how 
gorgeous that is. This makes a great midweek dinner. A fantastic little lunch at the weekend. 
Let me show you what I want to do. Just get your   fish on a bit of grease proof paper. So it’s 
already beautifully fresh. We don’t need to do much to it. Let’s season with salt. We can go for 
the pepper as well as which is really nice. And ah look at this. Come on. Gold dust. Um this is 
cayenne. Do you think I’ve got enough? So a little bit from a height. Not too much. You don’t want 
to blow anyone’s head off. It’s just a little heat   in the background. A little dusting. Okay. So that 
goes in. Beautiful color. And then all you need is a little bit of regular plain flour. Just sprinkle 
it like that. Now immediately the salt flour well all those powders are going to draw out the excess 
moisture in the fish. Okay? So it’s going to kind of get a little bit gluey and create like an outer 
coating which is going to be gorgeous. So all you need to do now is just dab that fish around and 
get it on both sides and it’s ready for cooking. Dead simple. I’ve got a hot pan here. This is on 
a medium high heat. Let’s just place the fish in. So, I’ve got a large pan here, and you can see I’m 
using every last centimeter done. Jobs are good. This fish will only need 3 to 4 minutes on each 
side to go golden. So, time now to check on those potatoes and create the mega mushy peas. It’s 
not cooked, but it’s nearly cooked, right? So, let’s go in with some peas. Um, lovely frozen 
peas. 400 g around. Love peas. Sweet. Kids love them. Great color. And then mint. Mint and peas. 
Best friends in the world. Get yourself half a bunch. Just grab it at the top. Right. Chuck 
it in. End of. No mucking about. Lid on top. So, peas are on, fish is on, and now I can 
crack on with my delicious tartar sauce. I grew up as a child making it in the kitchen 
with dad in the pub. I’ve made thousands of gallons of the stuff. Uh, traditionally, 
it’s made with mayonnaise, right? Um,   I’m doing a new way. I’m using fat-free 
yogurt. Uh, I’m not just doing it for the hell of it. There’s a there’s a sense to 
it. I’m putting 250 gram of yogurt in there. Okay. Right. And if I was to do that with 
mayonnaise, which is in most tartar sauces,   that would be almost 180 grams of fat. 
Right. So, zero, nothing. Right. In there, we’re going to season with salt and pepper. We’re 
going to use a little bit of parsley. Just half a bunch of parsley. Rip it in half. Straight 
in. Then, we want lemon. put the juice in and squeeze it and catch the pips in your 
hand if there are any. And then the last ingredients are capers. And I’m just 
going to I want don’t want the juice. I want about a tablespoon heap tablespoon of 
capers. And also when you buy the capers, try and get these lovely small ones. I 
just find the big chunky ones, saggy ones, like an old handbag that’s been through 
the war, you know, they’re just horrible.   Don’t like them at all. Nice delicate small 
ones. And then girkens. Don’t care what you do as long as they’re crunchy. Um, couple of 
tablespoons of those. The secret ingredient, one gem lettuce. You know, just trim off the dry 
edge, right? And you’re thinking, what on earth   are you doing putting lettuce in? This has got a 
sweetness to it that’s outrageous. And it gives it a thickness and it is just blooming delicious. 
Right. So the whole gem goes in wazy wazy woo woo. [Applause] Damn good. This um tartar sauce is 
beautiful delicious condiment for any fish. Roasted, fried, you name it. It really doesn’t 
matter. Fill up a beautiful bowl of this. Dead simple to make and gorgeous to eat. So, spoon 
goes in. First element done. That sauce is a winner. Now, it’s back to the sizzling fish. And 
I’ve got one last trick up my sleeve to take it to another level of fingerlicking gorgeousness. 
I’m just going to grate. It’ll look generous. It’s about 20 25 g of Parmesan, right? You want 
a dusting and this is going to cook, go golden, and go snappy and crispy like you just wouldn’t 
believe. Okay, so 25 g odd of parmesan there. Get under the fish. Commit to it. One, two, 
three. Boom. Right. Make a little bit of space. Commit to it. One, two, three. Boom. Get under 
there. Fish slice. Really important. One, two, three. Just do it. And if it breaks up, it really 
doesn’t matter. It’s going in a bun. It’s a sne. So just don’t worry about it too much. Boom. 
So this side, you know, has got our cayenne and our salt and pepper. The other side has got 
that that Parmesan sort of hit. Give it a minute and a half and it’s all good. Now these haven’t 
been boiling for that long. I’m going to drain them straight away cuz I don’t want to cook the 
life out of the peas or the mint. This goes back into the food processor. Um, there’s a little 
bit of mess in here as well. I’m not going to   wash it out. This in here is only going to add to 
the beautiful things going on in here. Right. So, we’re going to pour that one potato, that 
humongous amount of mint, and the peas. Waz it up. Get yourself a spatula. You can have it chunky or you can have it 
super sort of baby food fine. Whatever gets you going really. Uh the only thing 
you got to do is have a little taste. Oh my lord. I’m going to turn the heat off 
now. They’re cooked. Let’s get me buns out. These have puffed up a little bit. Let’s get a 
serrated cutter. You know, one of the things I used to love as a kid was a fish finger sandwich, 
right? Secretly, we all do. And um this isn’t like a healthy version of it. It’s a better version of 
it. Give each bun a dollop of the fat-free tartar sauce. I promise you, it’s not a compromise. It’s 
absolutely a bonus and wicked, wicked flavor. Start piling up the mushy peas. And all we need 
now is the golden crispy fish. Can you see these little bits of palm? It’s cracky. It’s like a 
It’s almost like a Pringle, you know? Really,   really good. Just cut them in half and layer them 
up. This, my friends, is the ultimate sandwich. It’s a stuffed loaf with grilled chicken and 
layer upon layer of delicious ingredients. And   it’s got a dipping sauce. Come on, let’s do this. 
So, it’s super simple. We’ve got a griddle pan on. I’ve just put that on full whack. I’ve got two 
chicken breasts here. Butterfly them. Going to one side of the chicken breast and just carefully 
cutting halfway through. By cutting in half, you’re making it bigger. It can take on seasoning 
and flavor much better. And absolutely, it’s going   to speed up the cooking by twice. And you can just 
score down there as well if you want. And I’m not going to season it at this point, okay? I’m going 
to season it later. Straight into the griddle   pan. Let’s wash my hands properly. Let’s get some 
other jobs done. Slice the corettes about half a centimeter thick. Then with the peppers, push that 
little kind of stalk in and then tear open. That will allow you to take the seeds and the stalk 
and we can lose that these lovely halves. Just tap the seeds out and rip them into quarters. Super 
simple. In no time at all, you can see the chicken   is cooking in a really beautiful way. Just turn it 
over. Look at those lovely golden bar marks. Now, next up, we want to get a nice gem lettuce like 
this. And slice it up as fine as you can. And then next, avocado. We love it. We love avocados. 
Now, what we want is a little welcoming party to the chicken and the veg once we’ve grilled them. 
So, what we’re going to do is just add some olive   oil to this tray. Season it with some salt and 
pepper, the juice of half a lemon. So, that’s a nice simple little marinade dressing. Let’s just 
get that chicken and put it into that dressing and bathe it. And of course, it’s going to rest. And 
when it rests, the natural lovely juices will come out wonderful. Now, more grilling to do. So, in 
this griddle pan, we’re now going to go in with   the corettes. And let’s just char them on both 
sides. And then see all these juices in the tray. Look at that. This is such good flavor. So into 
there, just simply move them around in all those lovely juices. It’s going to taste delicious. 
Slice up my avocado. And then last but not least, let’s get the peppers in. So as that’s marinating 
and this is blistering and charring, I want to show you the little trick with this round loaf. 
Now get yourself a nice cobb round loaf. It could be multi-seed, whole grain, sourdough. Just 
take the top off and just pull away the soft fluffy inside. With this center part, you will 
never ever waste that. That will make the best croutons. It will thicken a beautiful soup. So, 
look, once you’ve hollowed that out, we can start   layering up the flavors. So, we’ll go in just like 
that and pack it and push it down. So, we got the peppers here and in they go again, making a nice 
defined layer. Then, it’s time for the chicken. Just tear it up with your hands and make a really 
good layer. Avocado. And last but not least, the gem lettuce. You think it won’t go in, just get it 
in there. Stuff it in. Don’t go wasting anything. Juices go in. It’s going to be so blooming, 
scrumptious. It’s all flavor. So, what we want to do is apply some pressure. So, we’ll wrap it up 
tight, put it in the fridge, and put something on top of it to apply pressure. That’s just going to 
make the layers compress, the flavors mix. Leave   it for a couple of hours ideally and it will 
be amazing. Time to make a delicious dipping sauce. So, a brilliant little healthier swap is 
to use yogurt. Four tablespoons. And then we’re going to flavor it up with parmesan. And you want 
about 10 g. And the flavor is phenomenal. Just a little bit of parsley. Finely chop it. Get that in 
there like that. And then we’ve got half a lemon left that we haven’t used. Just grate that lovely 
yellow part of the skin. It’s going to maximize flavor. And then of course squeeze every last bit 
of juice out of that to give it a nice little mix up. Delicious. Now time for the loaf. Here it is. 
Take it out of that wrapping. Nicely squashed, nicely marinated. This is going to be brilliant. 
And then when you cut inside it, well, you can   have a look for yourself. Look at that. Absolutely 
gorgeous. A sandwich like you’ve never seen before is something a little bit different. So, of 
course, when it comes to noshing on a little bit, take some of that lovely dipping sauce. Beautiful. 
One little tiny stroke of this Parmesan cheese. Again, let’s get it right. The moment of truth. 
It’s not going to be pretty, guys, but who cares? Full mouth. One minute. I love it. Is 
it’s a proper proper comforting sandwich. Hi guys, hope you’re well. So, I’m going to show 
you how to make the most delicious sandwich. This   is inspired by the American Sloppy Joe. It’s 
basically the ultimate sandwich with gravy to dunk. It’s filthy, it’s messy, and it’s 
the best. So, whether it’s Christmas time, Thanksgiving, or any time of year, this is 
a great thing to do with leftover meats. So,   I have some turkey here. What we can do is 
just pick this wing meat and even the skin into a pan. And the pan is on a kind of medium 
low heat. Exactly the same with the thigh meat. Just tear it up. All of it goes in. It’s going 
to be delicious. Just slice up the breast meat.   I’ll add that a little bit later because I don’t 
want to overcook the breast meat. Okay, push that to one side. Happy days. So, give that a nice 
little toss up. I want to just get that crispy for 5 minutes. We got the gravy here just ticking 
away. Now, to make this sloppy joe amazing, I want to get some tang in there and some crunch. So, 
there’s two things I’m going to do that are very,   very straightforward that’s going to make this 
sandwich epic. First up is a barbecue sauce. There’s nothing glamorous about this, guys. Uh, 
it’s basically a load of things you’ve probably   got kind of blended together. Equal quantities 
of brown sauce and ketchup in a bowl. I’m going to have a few good shakes of witcher sauce, a 
good shake of Tabasco, English mustard. Make it fiery. Just mix this up. This sandwich 
is supposed to be a bit naughty. Of course,   if you’ve got barbecue sauce in the fridge, feel 
free to use that. This is nice and hot now. So, I’m just going to add a little bit of my gravy. 
Just a little bit. And I’ll turn it right down. And I’ll add my turkey breast in there. 
Lid on top. And just heat it through. Now, the pickle for me is everything. This is the thing 
that makes it really, really epic. I have a little jar of pickles. Get a knife and just finely slice 
it. I’ve got a crinkle cutter, by the way. It just looks cool, but also it gives you a bigger surface 
area. On my right here is the leftover pickle, right? And often this gets thrown away. What we 
can actually do is kind of just reuse that. So if you take carrot and peel the carrot, once 
you’ve got rid of that outer skin, just don’t   stop peeling to create the most beautiful thin 
slithers. Just get your knife and slice it as finely as you can into the most beautiful little 
matchixs. We got the pickle. We got the carrot. A little chili. Finely slice that. And then let’s 
get a nice apple. So with the apple, so just take a little slither off the end. Then you have a flat 
edge and it doesn’t move around. And then nice thin slices through the apple through the core. 
And then we’ll slice the other way. A little red onion. Finely slice that. And then if you want 
to take a herb, chili and apple. Absolutely love mint. Right. Really, really nice. I’m just going 
to rip the top off. These stalks you can keep   for flavoring soups and stews. the leaves. Just 
finely slice them. And then we’ll just mix this up. And I’m going to put it back in this jar. 
Okay. So, just stuff it back. Now, the acid   from the vinegar and the seasoning will flavor all 
of this beautifully. It will stop the apple from going brown. Get the lid on tight. Turn it upside 
down in the fridge. It’s good probably for a week,   week and a half at least. So, gravy’s ready. The 
meat is good. Let’s get this party going. I don’t want to rack up like 10, 15 sandwiches. No, no, 
no, no, no, no. Just put it out. Turn your little kitchen into a little sandwich bar. And then here 
we go. Welcome to Jamie’s. Get me buns. I only got four customers today, but you never know, we 
might get busier. Just cut that in half. So,   right, let’s load this little bad boy up. Some 
of that barbecue sauce. Nice. Don’t worry about being messy. I think this whole dish is about 
celebrating messy. Look at that. Come on. Let’s get into that pickle. Beautiful. Get that sandwich 
on top. But now we need a swimming pool that is full of beautiful gravy. A load of hot steaming 
gravy. Look at that. Come on. And then you get your sandwich. I mean, look at this. Come on. 
Look. Look at that. And then you go for the kill. You go for a dunk. And then you have to look at 
it because if you put it straight in your mouth,   you’re going to burn yourself so badly. But when 
the pickle starts to wink at you, it’s time. Hallelujah. There’s no polite way to eat this 
sandwich, guys. There’s going to be gravy all over your shirt, all over your chin. If there’s 
anyone sitting next to you, there’ll be gravy   all up them as well. But if there’s one thing for 
sure is you’ll be happy. And everyone eating this will be happy with that crunch, with that heat, 
with that tang, and with that undeniable gravy. Come on, guys. Enjoy. Make it and get stuck in. 
[Music] And the tasty delight I’m tackling now, it’s a bacon sandwich. My mate Pete swears by 
his version, and I swear by mine. We both start with white bread. Well, mine’s got to be square, 
I’m afraid. And mine’s got to be a bloomer round.   And of course, it’s got to be streaky for me as 
well. And for me, got to be smoked back bacon. Always. Let’s do it. First of all, I always 
put the bacon into a cold pan. No oil at all, so it cooks in its own fat. I turn it on really, 
really low so it melts before it colors. That’s the most important thing. Beautiful. So, what I’m 
doing is just a little bit of oil in a pan just to   stop it sticking. I believe the best way to cook 
bacon is under the grill. as it kind of blasts it, it does funny things and it curls up and the eye 
meat kind of creates this little cup that has this   like natural little pork sort of gravy inside it. 
The problem with that is right all the bits sort of curled up and bubbled, they’re not going to 
get crisp on the bottom. Get something to weigh   it down with, you know, just a little pan like 
that. Okay. So, actually mine’s done, Pete. Yeah, mine is is it’s really nice and flat. Next, I 
assemble a sandwich before the final cook. Ooh, I’ve just got to have a tiny bit of butter 
in the bread. That’s right for me. See, I don’t like to take it to the point where it’s 
actually crisp and you can snap it. A perfect   layer of bacon. And I should pop it back in the 
pan. All that lovely bacon fat is just going to pick up in the bottom of the sandwich just to make 
sure the bottom is perfectly evenly colored. I   sometimes put the weight on it. Well, let me tell 
you what happens to my sandwich. I’m not going to butter my bread. Take the bacon to one side. I’m 
just going to get my eating side there and clean off any of those bits here and push the middle bit 
down so there’s that lovely fry in there as well. Oh yeah. Next stage is the slicing. Bacon rashes 
are going that way, north to south. So that means I slice east to west, giving you four fingers of 
sandwich. I’m going to show you how technical mine is. Get a knife. Uh, go from one corner to one 
corner and just cut it in half. And that’s it. All we need now is a bit of sauce for our sis. I love 
a bit of brown, but Pete likes a mix of ketchup, mustard, and chili sauce. Why don’t I try a 
bit of yours? You try a bit of mine. Yeah. W. That’s nice. All your fat is 
in the center and it’s delicious. I like the difference of texture, the crispy, 
the soft, and then the crispy again. So,   it’s like triple pleasure. Thank you, Pete. 
That was lovely. Pleasure, man. I enjoyed it. The ultimate toasty. Oozy on the inside, but 
topped off with a crown of crispy cheese. We’re not using flashy sourdough bread. We’re using 
a nice humble white bloomer about a centimeter thick. Get yourself some nice butter. Room 
temperature always helps. A fairly light buttering and do both sides of the butter. 
Get yourself a box grater and you can use any cheese that you love. That’s going to melt 
nicely. A good cheddar red leester. Fantastic. Once the cheese is grated, pile a handful onto 
your buttered bread and give it a squeeze. And we’re going to put it into the pan. You’ll need 
your frying pan on a low to medium heat. So, what we want to do is spend about 3 minutes 
on each side getting it beautiful and golden.   It’s that perfect temperature to get the 
middle oozy. Now, I’m going to place some weight on the top and just use whatever you 
got around you just to weigh it down flat. So, okay, let’s remove the weights now. 
And we have here a perfectly legitimate toasted cheese sandwich. Right, lovely. And many 
would be happy with that. Okay, I ain’t. Right, I’m going to grate a layer of cheese around the 
bottom of my little pan here and almost think of it like a little doily. And we’re going to take 
this cheese sandwich. We’re going to put it bang on top. And in the course of a minute and a half, 
it brings out completely different flavors from the cheese. So you can see the fat splitting from 
the cheese. And that’s another opportunity. Fat is coming out. Fat means we can add flavor. Just a 
tiny little pinch of cay. Tiny. You probably won’t even see it, but you will taste it. Not as in hot, 
but as in like kick. Be quite rough with it. Don’t worry. Don’t be scared of it. And then you get 
underneath it and you just hold it. And by the time that we count to 30, we’ve then created our 
crown. I mean, I would love to cook that for the queen. Then we put a little bit more cheese and 
we put it in the middle. And this is the final turn. Four turns to perfection, guys. four turns. 
[Music] For perfection in the eating, you got to leave it for 2 minutes because inside that toasty 
um you know the cheese is like a billion degrees C. Let’s get the brownie going. The ketchup going. 
Go and grab that mango chutney out the back of the cupboard. This is what makes the world go 
round. Crispy, gooey, fluffy, golden perfection. My superiz Mexican club sandwich. 
Every single element rocks its big Mexican sombrero. And it all comes together 
inside a hot steaming baguette. Crammed with black and gnarly chicken and crispy 
panetta. This has big flavor. Plus, this is no average guacamole. It’s packed 
with attitude and fresh ingredients,   so you know exactly what’s in it. All that and a 
gorgeous dress chopped salad on the side. [Music] What a fantastic lunch, brunch, or tea time 
treat for four served in under 15 minutes. Okay, so if you’re going to do a club sandwich at home, 
it has to be really, really good. Every detail has to be bang on. Okay, so I’ve got four bits of 
panetta in a pan. I’m just going to put that in as is. Let that render out and go crispy. So that’s 
the first bit done. I’m only going to need uh two lovely chicken breasts and I’ve got a wicked 
technique for making it tender, beautiful flavor and cook super quickly 15-minute meals styly. 
So, get some grease proof paper and whack them on there like that. So, in here I’m going to add some 
pepper. Be quite generous. Nice season of salt. And then for flavor, real flavor, I want a nice 
pinch of cumin. I’m actually not even going to bash it up. Whole cumin seeds, just about half a 
teaspoon goes in like that. And then oregano. So, nice generous sort of heap teaspoon goes in. And 
if you look in the pan now, you know, it’s golden, it’s crisp, and the fats rendered out of that 
beautiful panetta. So, at this point in the story, we can just take this off, and we can leave that 
pan on. Obviously, at the moment, this chicken breast is going to take about, you know, 15 20 
minutes at least to cook. Uh, and that’s not good enough for 15 minute meals. So, what I’m going to 
do is just bring the grease proof paper on top, get yourself a rolling pin, and just bang it 
out. I’ll do one and show you the difference. And what’s quite nice is literally in 10 seconds, 
look, you got a 1 and a half cm piece of chicken, which is tender as you like, and a regular 
chicken breast there. Okay, so that’s the   difference that we’ve made. And that’s all 
what 15-inute meals is all about. Shortcuts, being clever, but we’re not just doing 
it to cheat. We’re also gathering surface   area. We’re going to get crispiness. We’re also 
pounding that flavor into the chicken. [Applause] And you know that shimmer of the fat there, the 
seasoning going on, it’s going to just love it. Chicken goes in. The little 
fillet just fell off there,   but that’s all right. Just pop that in the side. Really, really nice. We’ll keep an eye on 
that. It’s on a kind of mediumigh heat,   so a lot’s going to happen really quickly. I’ve 
got a nice big French baguette, or you could use a jabata if you want. I’ve got the oven preheated 
to about 150° C. Just 5 minutes in there is going to make it crispy, spongy, and steamy, which is 
just what we want. So, while the chicken cooks away for a couple of minutes, this is the perfect 
window to prepare my chopped salad. I’ve got some gem lettuce and some old school salad crest. So, 
I’ve got some beautiful radishes. If the leaves are nice, you can keep them on cuz they’re quite 
nice to eat. What I love about this salad is it’s going to be crunchy and it’s going to really be 
fresh and work with the sne really really well. But if you look over at the pan now, you know, you 
can see how quickly uh the chicken cooks. Where it’s white, it’s cooked. Where it’s pink, it’s 
not. So, at this point in the game, let’s just   turn it around. Look at that. Look at that. Look 
at the fat dancing on top there. Gorgeous. Got the little fillet there as well. So, that’s going 
to be really, really good. So, just take a load   of radishes. So, to top that off, I want a little 
bit of feta, 40 g, and I want you to make a point of really crumbling it in and around the salad. 
And you know what feta is like? It’s salty. It’s got that sourness that’s gorgeous. So, a little, 
as you can see, goes a real long way, which is   lovely. And then a dressing, bog standard, 
uh, just nice dressing, one part vinegar, red wine vinegar. So, let’s just call it a couple 
of tablespoons um to about the same amount of olive oil. So, a little bit of salt and pepper 
and you know, you got nice vinegar, nice oil. That’s what makes all the difference. And if you 
want to accent that with like a herb, it could be,   you know, a little more dried oregano. And of 
course, it’s always good to dress things at the table. So, I’m just going to put that over 
here for the moment. Now, another little thing   that’s great to go with it is pickled chilies. 
You know, a little bit of heat. And as usual, I love boards. I love platters. I like being sort 
of quite dramatic about boom in the middle of the table to help yourself get in there dressed at 
the table, colors, contrast. The last part of the story before we make the sandwich is guacamole. 
This is going to be a real kick-ass guacamole. Homemade in a flash. Really, really easy. So, 
I’ve got my avocados. I’ve got a little handful of cherry tomatoes. I’ve got some coriander, just 
a small bunch, about that much. We’re going to go in with a couple of spring onions. Just tear 
them up. Uh, a chili, about 3/4 of one of those. It’s not that hot. It’s got It is towards the end. Once you’ve whizzed that up with the avocado, 
right, the point is is you take that little bit of stalk out and then you should be able to sort of 
bust it up like that. Okay? If you can’t do that, don’t make guacamole. Okay? You know, you 
don’t have to muck around halfing it and   removing it. You know, again, we have a 
little bit of a bust up. Take that out. In we go. Really, really nice. Throw in about 
five cherry tomatoes. Around about that, [Applause] right? We need acidity, right? 
Lime. Lime like a ray of sunlight when you’re really cold. Do you know what 
I mean? You got to wake it up. So,   get a nice juicy lime and give it a 
good old roll. break all those little capsules of that beautiful citrus. And 
you might need one, you might need two, but basically I believe the sort of the lime 
really makes the guacamole. So w that up. Couple of seconds. Jobs are good. And let’s have 
a little season up now. Try a bit. Right. It desperate for salt. Anyone can season. You just 
do it to your taste. All I’m saying is if you’re going to do it, make it be gregarious. Make it 
be the mate at the party. That’s a right handful. That’s way too mouthy. That’s what guacamole 
is all about. The guacamole is sorted and now my Mexican feast is taking shape. The chicken’s 
had about 8 minutes and is almost done. And the panetta can go back in to warm up. So, with the 
final few minutes to go, the superersized sonnie is ready to be built. So, you want a serrated 
bread knife. Use a little oven cloth so you don’t burn yourself. And just make a point uh 
of using the length of the knife. My wife always takes the mickey out of me cuz she does like the 
toast in the morning for the kids and like she   always puts her weight on it and like squashes it 
and then like there’s this weird mutant toast and I’m use the length of the knife, Obi-Wan. Right. 
to use the length of the knife and just cut in. All right, so bust that open. Look at all that 
beautiful steam. We want the steam and we want   the crispiness on the outside. Let’s get that. 
Look at that. Look at that chicken breast sizzling away. Just sizzle. Sizzle. That’s exactly what 
we want. Crispy bacon. Little extra bit there. Run your knife through there and slice it up. And 
actually, two breasts of chicken goes a long way. What’s the point in spending loads of money on 
meat if you really don’t need it in this lovely,   delicious dish? So, we got the chicken. Look 
at that. When I just bust it up, gorgeous, juicy in the middle, gnarly and blackened and 
lovely on the outside. We’ve got our gesture of crispy bacon. Then with the guacamole, literally 
as if you’re a trainy plasterer, you know, get it on. We’re using this instead of butter, you 
know, but it was it’s all the better for it. You know, you’re not losing nothing. You’re gaining 
gaining loads. Smear it. Be generous. Okay. So, then we go in with just lines. Crisscross it. See 
all this juice in the bottom of the board. Don’t lose that. Those last bits of chicken take all 
that beautifulness. Break up the bits of bacon. And then on with the roof. Look at my 
little mate here. Wicked little salad. Pickles. A bit of guacamole if you want it. 
Just spoon over that gorgeous salad dressing. And finish this feast with a slice or two 
of lime and a little coriander. After all,   we are in Mexico. And there, my friends, 
is a perfect big sne all in 15 minutes. [Music]   Let’s have a little go at this. No mucking 
about here. There’s just There’s no polite way to eat this sandwich. It’s just got to get done. 
Beautiful. Proper BLT snee guacamole. Beautiful chicken. Happy days. [Music] [Applause] on 
so many levels. That is serious. [Music] This here is a skirt steak because it kind of 
looks like pleated skirt here. And of course, this is more than I need. You can see 
there’s lovely fat through that. It’s   a different texture. It’s tender, but you kind 
of have to chew a little bit more. Obviously, when you chew that little bit more, you get to 
taste a little bit more and it’s delicious. So,   in this recipe, which I think is the best 
steak sandwich I’ve ever had in my life, I didn’t want the Big Hero to be just the 
steak. I wanted it to really be everything.   I want to create a texture and flavor out 
of these humble white onions that really are incredible. And how do we do that? Well, 
you ain’t going to do that by just frying it.   You ain’t going to do that by just slicing it. 
You got to kind of put some real love into this. I’m going to make my onions sweet and sour 
with sourness coming from red wine vinegar and sweetness from sugar and caramelization. 
They’ll take longer to cook than the steak, so I’ve got to get them on first. Cut about 2 cm 
thick. Now, the outside layer gets a little bit tough, so I’m just going to click these out. 
Just use it for salads or soups or whatever.   And whether you’re going to turn these onions 
uh into this beautiful steak sandwich or whether they’re kind of going to go into an amazing mega 
salad or on a pizza or kind of folded through a risotto or with roast potatoes just for the 
last 5 minutes so they all kind of cook into   each other. This onion dish is legit. Whatever 
you want to do with it. So let’s turn it on and let me show you how to make the best onions. Get 
your pan on a medium heat and add some olive oil, a good knob of butter and 70 g of dark brown 
sugar. Then let it all melt down together. Three or four nice little leaves of bay. So I’m just 
going to lay those in like that. And then we go in with the onions. And what I’m trying to create 
is buttery soft onions that just fall apart when you bite into that steak sandwich. That’s what I 
want. Season the onions and cook them for 5 to 10   minutes to give them a sweet caramelized bottom. 
Once you’ve done onions like this, you’ll keep doing it and doing it and doing it. And I can 
smell caramel right now. So, I’m going to turn   this down and I’m going to go in with the vinegar. 
Red wine vinegar. about 125 ml of vinegar. That’s going to stop the frying and caramelization 
process. And what it’s going to do, it will just   start poaching. Lid goes on. We’ll let them 
simmer away on a gentle heat for about 30 35 minutes. Let’s get back to the steak. A little 
quick marination. I’m going to use rosemary on the bottom and on the top. And then I’m going 
to use one of these old meat hammers. Uh, and let’s pound uh the rosemary into the beef 
um to give it flavor and bring out the oils in the rosemary. Bashing the beef will tenderize it 
as well as flavor it. And it will give you the chance to get the steak to the same thickness as 
the onions, which to me is the key for a perfectly balanced sandwich. Like that. A little olive oil 
on the plate and a little bit on the meat. Leave this out at room temperature while these onions 
cook. And one thing to remember is when cooking steak, never take it from the fridge and just 
cook it really cold, really hot. Muscle tense, tough. And then when it rests, too much liquid 
will come out instead of stay inside the meat. An   hour, an hour and a half at room temperature. 
Happy days. So onions on, meat marinading, we’ve got a jabata. I’ll just heat that in an 
oven. And then we’ll make the best steak sandwich. These are basically cooked now. You can 
see they’ve kind of shrunk. Uh it’s got   dark and gnarly. Oh, the onions are gorgeous. 
Turn them over in the vinegary caramel. Then leave the onions to cool while you cook 
your steak. We want that screaming hot. Let’s season up this meat with sea salt and pepper 
on both sides. Then put just a cheap filtered olive oil into the pan. I’m going to put in 
the lovely steak and I’m going to turn that every minute until it’s cooked to my liking. 
I’ll take just tiny little knobs of butter and they’ll start to discolor and burn and 
go burn. It’ll be really, really good. Once it’s had that nice first minute, we’ll have a 
little turn. Shake the oil and welcome it back. Beautiful. Perfect time for a 
little glass of IPA. [Music] Fry the steak turning throughout for 3 minutes 
on each side if you like it tender and medium. For a rare juicy steak, reduce the time a 
little. Just be careful not to overcook it because this particular cut of beef will 
toughen up. I think we’re in a good place   now. We’ve amplified the absolute maximum of 
flavor in that and that. And now we’re going to put it in that. Get yourself a nice 
big plate and we’ll turn off the heat. [Music]   And there all the sizzle. I’m just going to steal 
a little bit of that cooking fat there. Not too much, just a little bit. And what’s going to 
happen now is incredibly important. The meat is going to rest. All of those lovely juices 
are going to come out of here. And that is what we’re going to dunk our bread in. Don’t let any of 
that go. So, we’ll just let that sit for a second. Chia, just warmed through in the oven, is the 
perfect bread for a great steak sandwich. Look, that’s why I chose the chia. Look how crispy 
it is, which is a good thing. And then here, it’s just spongy and gorgeous and comforting. So, 
time to make this incredible Scooby snack. First up, let’s get the amazing beef. Turn it around in 
that juice. And that’s to protect it. As soon as any meat comes out of the roast or off the grill, 
uh, it starts to dehydrate and it starts to dry up. Then it goes tough. So, keep it loved with fat 
and juices. We go straight over to our chopping board. Now, if you notice the skirt, you know, 
the grain of the the meat goes this way, running this way. So, I want to cut against that. That 
helps to tenderize it. And I’m going to cut the same thickness as the onions. Okay. So now it’s 
about a centimeter cuz they’ve all shrunk a little   bit. Pour the resting juices onto your board so 
the chabata can soak up all that flavor evenly. Then spread on some English mustard for 
a kick. Next up there are amazing onions. Just look at that. Very beautiful. 
Look at the way it just falls apart. So exciting. And this juice here. Give a little 
kiss of it to each little bit of onion. And then it’s time to go on with our gorgeous steak. That 
wonderful cut of skirt. If you look into it, it’s tender. You can see it’s tender. Look. 
Just run a few across like this. This is proper. This is so we’re going to go in with some water 
crest. Now, this is an opportunity as well just to put a bit of thing through the story. Just a good 
handful of water crest with some lemon juice and a pinch of salt and pile it up onto your sandwich. 
Be generous. That lovely, gorgeous, irony hit of lemony water crest. Pop the top on and you’re 
done. One mighty. That’s enough for four. That, my friends, is a steak sandwich.