Cooking Veggies On The Barbecue | Jamie Oliver

0:00 So, what I want to do for you guys is just get you thinking about veggies.

0:07 Often like the afterthought, often the little kicker,

0:11 but can we actually make veggie dishes that are as genuinely

0:16 scrumptious as other cool things happening on the barbecue like oberines,

0:21 asparagus, potatoes, carrots, all of that, you know,

0:24 can we make them utterly delicious?

0:26 So look in the world of barbecuing like you know when you light

0:30 a barbecue so I got that going like half an hour ago like

0:34 the kind of graph of heat kind of goes up like that then

0:38 it starts to subside and if you're lucky a nice hit of charcoal will

0:42 last about an hour and a half you know and you'll get

0:44 a good innings out of it and of course you can have more going

0:47 on the side and you can add to it but there's this natural

0:50 sort of half an hour before it's really a good temperature to grill meat.

0:54 It's too hot.

0:55 Unless it's tiny bits of thin meat that cook quickly.

0:59 Like the first half an hour, it's too angrily hot.

1:02 But that's really good for veg.

1:04 So, I've had a nice little wash up on this asparagus.

1:07 Have a look at the asparagus here.

1:10 Just beautiful.

1:10 So, let's do asparagus first.

1:12 I'm just going to grab a watch.

1:14 Uh, I'll do nothing to it.

1:16 We're going to go in dry.

1:18 Okay.

1:18 A lot of people I've seen it a lot.

1:20 People put oil over veggies and then they start barbecuing.

1:23 you start getting flames, the oils that you use start to degrade.

1:27 I don't want it.

1:28 If you go in dry, right,

1:30 what's going to happen is you're going to char the veg and you're going

1:34 to bring out a nutty quality that you are not going to see by frying,

1:39 steaming, boiling, roasting, right?

1:40 It's going to be a different flavor.

1:43 That's really exciting to me.

1:45 So, just literally throw the asparagus on the grill

1:48 and you're going to be good to go.

1:51 Look at that.

1:52 So, this is going to be mega.

1:54 All I want to do is make like a simple little French dressing.

1:59 Let's do it in here.

2:00 You can actually use like a bowl or a pestle mortar.

2:04 Um, let's just do basic like vinegarette style.

2:07 So, I'll take a little bit of Dijon mustard.

2:11 I'll take a fork.

2:13 Take a heat teaspoon of the Dijon.

2:17 Um the conversation to be had around the genius of a vinegarette is like quality

2:24 oil we'll take that and quality vinegar

2:28 like often I find that people don't understand

2:31 the importance of vinegar right so white

2:33 wine vinegar red wine vinegar that's good cider

2:36 vinegar cherry vinegar that's good and this is

2:38 a really kind of shallow thing to say

2:40 but I'm pretty much right all the time if you see in the supermarket or Delhi

2:44 an expensive vinegar if you can buy it because it will transform what you do

2:49 with veggies and salads and in the long run it will pay for itself because

2:52 it will make things that are very cheap

2:53 and good value like veggies really really delicious.

2:56 Right?

2:56 So normally when you pay for an expensive

2:59 vinegar it's going to be something extraordinary.

3:03 Right?

3:03 So they do things with barrels, herbs, all kinds.

3:08 So, and I collect vinegars.

3:10 And I know I sound boring right now, but you can either think I've gone mad,

3:14 which is highly possible, or maybe I'm right.

3:17 So, I'm using about four parts olive oil to one part vinegar.

3:25 Now, just as a little kind of thoughtfulness

3:28 that might help you in your world of cooking,

3:31 whenever I'm doing different veggie dishes or salads,

3:33 I'm not just looking at the different veggies.

3:36 I'm looking at the different oils and the different

3:39 vinegars or form of acid like lime, like orange, like lemon juice.

3:43 So, what I try and do is take a veggie and take

3:48 a specific vinegar and then if I go to another veggie,

3:51 I'll use another vinegar or citrus, right?

3:53 So, I'm just amplifying how different this veggie is from the next.

3:57 And the theory is if you do that with things like herbs as well,

4:02 then as you're eating at a dinner table,

4:05 right, everything tastes perfectly unique and wonderful and sort

4:07 of levitates in its own sort of beautiful flavors.

4:10 I don't know if that makes sense, but that's what I do all the time.

4:15 So that's why I collect vinegars, red wine vinegars,

4:18 cherry vinegars, champagne vinegars, um flavored vinegars, herb vinegars.

4:23 So look, I'm just turning these asparagus.

4:26 You can see they're getting charred.

4:28 and just let them crackle and char.

4:32 So have a taste.

4:34 Salt and pepper.

4:37 If your vinegarette is a little sort of on the sour side,

4:43 just a little honey is a beautiful thing just to balance.

4:47 And there you go.

4:49 That's beautiful.

4:50 there.

4:50 So now what I'm going to do is take

4:54 the asparagus and just pop it on the board like this.

5:02 It's interesting.

5:03 Asparagus is very, very delicate and rightfully so.

5:07 It should be treated with respect and love.

5:10 It's so special.

5:11 But often it's steamed or boiled,

5:14 which is very gentle and brings out the natural sweetness.

5:17 But by charring it, what you get is something [music]

5:21 that is kind of blistered and charred and it feels aggressive, right?

5:26 But because it hasn't been diluted by water,

5:30 you've got this incredible nutty expression of asparagus

5:33 that is unusually elegant through brutal heat.

5:36 Right?

5:36 So, what I'm going to do is just take the asparagus, line them up a little bit.

5:43 I might just slice up some of the stalks just

5:48 at an angle for no reason just to kind of break it down.

5:54 And then I've got this lovely vinegarette.

5:56 Experiment with different mustards.

5:58 Experiment with different vinegars.

6:01 Experiment with, you know, uh,

6:04 honey or, you know, maple syrup or different herbs.

6:09 And then I would just dress it like a normal salad.

6:15 So as soon as you dress it, then you're kind of rehydrating the asparagus.

6:20 So it goes from something that's kind of quite dehydrated

6:24 and charred to something that's starting to shine and look beautiful.

6:28 [music] Now if you try it.

6:37 Oh, it's just so sweet, so natural.

6:39 The smoke and char is subtle.

6:42 Actually, it's [music] really subtle.

6:43 So, this on a plate is truly a thing of joy.

6:48 So, pick it up.

6:49 Look at the colors.

6:50 Look at the colors.

6:52 I'm hemmed in a little corner here.

6:55 But literally, I couldn't be happier.

6:58 This for me is my happy place.

7:01 And I think that's like just being outside cooking, having a little base camp.

7:08 Such a beautiful thing.

7:09 [music] This is honestly what cooking is all about.

7:13 Just take some of that lovely vinegarette.

7:17 Finally, slice [music] some chives.

7:19 Subtle oniony vibes, but really subtle.

7:22 [music] And then just a scattering of those chives is going to be joyful.

7:28 And actually, what I've got, let's have a little look here.

7:31 Got some chive little chive flowers.

7:33 Where did they go?

7:34 Oh, here they are.

7:38 Look at these.

7:39 These are really nice.

7:41 So, these are small ones, but you get massive ones.

7:45 And you just literally pinch [music] it at the top like that.

7:48 And then you just sprinkle them on top.

7:50 And just look at that in the sunlight.

7:53 It's just so beautiful.

7:56 And why would I do it?

7:57 It's not just to look pretty, by the way.

7:59 Like, chai flowers are really mild and really sweet.

8:02 Like a wicked little expression.

8:04 But that is amazing.

8:07 So that in its own right, I think is a beautiful thing.

8:10 So first up, grilled asparagus

8:13 with a beautiful vinegarette dressing and flouring chives.

8:18 Right, one down.

8:21 So here we got broad beans, which are a fantastic bean.

8:26 And if you look here, if I just open up, it's the most wonderful place to live.

8:34 I wish that my bed was like this.

8:36 It is so soft and gorgeous.

8:39 And those broad beans are so sweet and fresh and delicious.

8:43 So, [music] funny enough, when they're small like this, actually,

8:46 you can eat the whole thing.

8:48 No one really knows that.

8:50 And if you slice them up with lemon juice,

8:53 olive oil, salt, maybe a bit of chili,

8:55 definitely some salty cheese, like pecorino,

8:57 parmesan, that sort of vibe, it's heaven.

9:00 The beans are heaven.

9:02 As they get bigger, obviously they get bigger,

9:05 but the outer skin gets [music] a bit more leathery,

9:08 so sometimes people peel them.

9:10 But of course, this is the excitement about growing your own stuff, right?

9:15 [music] Really easy to grow, um, super nutritious, but when you grow things,

9:18 [music] you get them in all of their forms.

9:21 Normally, when you go to a farmers market or a supermarket,

9:24 why would they want to sell you something small and [music] genius?

9:27 Because they can sell it to you three times the size, right?

9:30 and then they've got more weight and then

9:31 they can charge you for more weight, right?

9:33 So, when you grow your own things, you get to learn things like,

9:36 you know, [music] being able to eat the whole thing when you think you can't.

9:40 You get them really small, medium, large.

9:42 Even when they're over large and they're kind of getting woolly,

9:45 they have a different quality.

9:47 So, look, we're doing ever so well in no time at all.

9:51 Look at this.

9:52 Just look at that.

9:55 It's just exciting.

9:56 And when I had my first tiny flat in London, [music] I had the tiniest garden.

10:04 And guess what?

10:05 I grew in it.

10:06 Salads, simple veggies.

10:07 When I didn't have a back garden,

10:10 I still grew in my flat on the windows in window boxes.

10:13 I think it doesn't matter how old or young you are.

10:16 It doesn't matter where you are.

10:17 But look at that.

10:18 Gorgeous.

10:22 Next.

10:23 Let's be brutal again.

10:25 Yeah, let's get brutal.

10:27 So, what we have here is broad beans.

10:32 Often, maybe dare I say it, nearly always, um,

10:38 these are potted and steamed or boiled or brazed or stewed.

10:42 Um, not often are you going to see it flung with disrespect onto a barbecue.

10:48 Burnt, dare I say it, within an inch of its life on a barbecue.

10:54 So, uh, this is cool.

10:56 Think edamami beans uh in a Japanese restaurant.

10:59 Um think um sort of smoky scoldiness.

11:03 Think inside.

11:04 Remember where those broad beans were, which is such a kind of cuddly

11:09 little sleeping bag protecting those precious broad beans.

11:12 Like in there's moisture.

11:13 So you don't need any water to steam.

11:16 We're going to steam on a barbecue when that heat

11:19 is so aggressive and it's going to burn chicken, right?

11:22 like this is going to be amazing for burning the broad beans.

11:26 So, this is a wicked little idea.

11:29 So, as that is joyfully burning,

11:31 um I want to show you another little vibe that I

11:36 think might arm you with deliciousness and and cunning little tricks.

11:40 So, in my little pestle here,

11:42 I'm just going to give it a little wash out in my little camp setup.

11:49 So, pestle and mortar.

11:50 If you haven't got one, uh,

11:53 if you seriously believe that you're going to be cooking any time in your life,

11:58 um, get yourself pestle and mortar.

12:00 This old school rock on rock.

12:04 This is about flavor, marinades, flavored sugars, and today flavored salts.

12:08 Right.

12:09 So, over there, what have we got?

12:11 Just so we got logic and like, not that I'm right,

12:14 but like just so you can see how I'm

12:16 thinking so you can do your version of the same.

12:18 So inside these little things, we are steaming sweet, precious broad beans.

12:24 Gorgeous.

12:25 So let's contrast that.

12:27 So um let's be, you know, in the spirit of Japanese and wasabi and heat, maybe.

12:33 Let's let's use some chili.

12:35 I like that.

12:36 I'm down.

12:37 So let's make a flavored salt.

12:39 Flavored salts often don't get done or talked about, right?

12:42 So what can we do?

12:43 You can take a herb, say mint, bash it up just a little bit,

12:47 make a little sludge, then put salt through it.

12:49 D, put it on a tray, dry it out, crack it up.

12:52 Then you got mint flavored salt.

12:54 Same with thyme, same with rosemary, same with bay, right?

12:56 You could do lemon zest and rosemary, right?

12:59 Bash it up, salt goes in G on a tray, dry it out, crack it up in a jar.

13:05 You know, it'll last for months.

13:07 The flavor of citrus and rosemary, like make up your own combos.

13:12 There's no right, there's no wrong.

13:14 Let's think.

13:15 Okay.

13:16 Chili.

13:16 Um, I'm going to just pop that in here like that.

13:21 Pick a herb.

13:24 I'm going to go rosemary.

13:25 Think it'll be nice.

13:27 Chili and rosemary.

13:28 It could be basil.

13:29 It could be something else.

13:31 Take a little bit of my garlic.

13:35 Just a little bit.

13:37 So, garlicky rosemary salt.

13:39 That's what we're going to make.

13:45 So, rock on rock.

13:46 We're just bruising and bashing.

13:49 This is This is going to be great.

13:52 We'll take a little lemon zest as well.

13:55 Citrus works really well with flavored salt.

13:58 We're going to take some salt, put a wedge in first,

14:03 and that creates a little bit of abrasion so

14:06 that we can really start pumping out this flavor.

14:11 So you can see that little bit of salt has kind of been absorbed now.

14:14 Now I'm going to put like a couple of handfuls in.

14:17 So this is a nice little job.

14:18 Uh you're going to see now as I muddle.

14:20 So I'm going from bashing to muddling.

14:22 Right.

14:23 This is going to make a big batch of salt.

14:26 Right.

14:26 So it's a job that takes How long did that take?

14:28 Like a minute and a half.

14:30 Right.

14:30 So look, once you've bashed it up,

14:31 [music] what I do is put it into a little tray like this.

14:35 Right.

14:36 And I'll keep some of it back.

14:38 But this here, shake it into one layer and that will dry in a couple of hours.

14:45 So look, that is a batch of beautiful flavored salt, chili, lemon, and rosemary.

14:50 It's going to be delicious.

14:51 I've got a nice little wge of salt here, ready for Where did they go?

14:58 Here you go.

15:00 These grilled broad beans.

15:02 Look at these gnarly and burnt.

15:05 You're not going to eat the outside, right?

15:08 those protected beans are on the inside.

15:10 But just like those little edomami beans, right,

15:14 when you give them just a little drizzle of some nice oil, right?

15:21 Uh we're going to put the salt on there.

15:24 Obviously, it's chili, so if you're sensitive,

15:27 you can put gloves on, but that ain't me cuz I'm tough.

15:31 Um toss it up.

15:34 You could do a whole board of these, right?

15:37 and just have on there couple of cold beers

15:39 and it's a whole kind of it's a whole thing.

15:42 I I I just love it.

15:44 And of course, you grab one and you just open up that little beautiful beam.

15:50 Look in here.

15:51 Look, look.

15:53 Just And inside you've got this perfectly steamed, beautiful bean,

15:57 but just by touching it, you've got salt in your hand.

16:03 So then when you eat it, it's perfectly seasoned.

16:08 Absolutely flipping delicious.

16:12 Again, brutal heat and pure elegance here.

16:20 Salt, lemon, wah, chili.

16:24 So, second little [music] recipe done, tossed up.

16:32 So, there you go.

16:35 Beautiful broad beans.

16:39 I can hear my kids.

16:41 It's one of my little ones birthday today,

16:46 so there's going to be exciting kids running around for sure.

16:50 How beautiful is that?

16:55 And there is my beautiful chili, rosemary, and lemon salt braw beans.

17:02 different but utterly delicious.

17:12 These are potatoes.

17:13 I got quite a lot of potatoes this year.

17:15 Um [music] um when they start to flower like this, this is

17:17 a good sign that they're going to be good to pull up.

17:21 Um I'm normally very impatient.

17:22 Come over here.

17:24 Um this is very very exciting.

17:26 So I've already been getting into this.

17:28 Um these are a purple variety.

17:31 And let's just pull them up.

17:37 Look at these.

17:39 So, you can kind of see what's going on here.

17:44 You got big ones, small ones.

17:47 Um, I mean, if you were super sort of geeky and you had the time,

17:51 you you'd kind of go borrowing and you

17:53 just click off the big ones and you'd leave

17:55 the little ones still attached and then you come

17:57 back a week later and you take these ones.

17:59 [music] But, I think life's a bit short.

18:01 Um, so I won't be doing that.

18:02 But basically, that is our potatoes.

18:04 Look at the color of that.

18:06 And they're so fresh.

18:07 If I just push the skin, can you see how that skin just comes off?

18:11 That, my friend, is heaven.

18:13 Look at the color.

18:14 And this color should be telling you that it's,

18:18 you know, nutritious, full of vitamin C.

18:20 Look at that.

18:22 Right.

18:22 Beautiful potatoes.

18:23 Where are we going next?

18:25 Okay, so let's just talk about potatoes.

18:31 Um, so many things to love about spuds.

18:35 Um, roasted, amazing.

18:36 French fries, amazing.

18:38 Um, boiled, I love it.

18:43 But grilled, not really talked about very often.

18:46 And actually, you can kind of get some vibes

18:50 around the same area as a French fry without question.

18:53 um when you're leaving skin on and you're using

18:56 dry heat like this that's aggressive uh you get

18:59 a nuttiness or a true flavor of potato that maybe

19:02 like we haven't had very often like it's really interesting.

19:06 So if it's small potentially we'll just cut it in half like that.

19:12 If it's big we'll go lengthwise and we'll do like a centimeter slice like that.

19:19 You can go thinner, but I think you want a nice bite.

19:25 I'm going to go on dry again.

19:27 And then we dress with flavors and oils and citrus and herbs that's alive.

19:32 Right, we do that after, not on there.

19:35 You don't need any oil.

19:37 That the starchiness kind of creates a lovely crust which is quite satisfying.

19:40 Now, we've only started grilling, but let's have a little check.

19:44 Can you see how lovely and blistery and gorgeous and dry that is?

19:48 So this is a really good thing if you do get

19:51 the odd potato like this one here is a bit overcharred, right?

19:56 So I would say that's that's overcharred.

19:58 Okay, but a little bit like when you burn your toast in the morning,

20:02 what you can do is scrape it off and save the day.

20:07 But it happens.

20:08 So it's good to to know that we're looking good.

20:15 Okay.

20:15 So, how are we going to bring this story together?

20:18 So, I'm thinking lemon.

20:20 Um, I think with lemon, what we've got for free is, well,

20:24 not for free, but what we often miss is the [music] zest.

20:27 So, a fine grater.

20:28 You can use the side of a normal standard square box grater.

20:31 And just take that lemony part off.

20:33 So, we know lemon, you know, salt and vinegar, right, with chips works.

20:37 So, instead of vinegar, we're going to go lemon.

20:41 So, we're going to have it in two forms.

20:43 We'll have it in the juice form and we'll have it in the zest form.

20:48 Good olive oil, extra virgin olive oil.

20:50 So obviously extravirgin olive oil, heart healthy, super delicious.

20:54 You know, it's great.

20:55 Like respect that.

20:56 But if you think about it as a kind of just as a sort of thoughtfulness,

20:59 um you know, we love French fries, all of us do.

21:03 But often like the association with un you know,

21:06 saturated [music] fats and unhealthy and deep frying

21:08 like that's that you can't ignore that, right?

21:11 So, we're going from a situation where an enjoyable

21:14 potato or spud is deep fried and we love it.

21:17 But this is now grilled.

21:19 So, we're doing a hyper potato flavor.

21:21 It's kind of interesting.

21:23 But what we're going to do is drizzle it in a good oil that's heart healthy,

21:28 uh, that's good for you, right?

21:30 And you wouldn't cook like a chicken leg on here.

21:32 It's too hot.

21:33 It would flame up and it would just be out of control

21:35 and it'll be looking good on the outside and raw on the inside, right?

21:38 So, we're still using that kind of golden

21:40 half an hour of super high temperature,

21:42 which is often unrealistic for lots of cuts of meat,

21:45 but we're kind of able to sort of I'm not going to say dry fry,

21:52 but dry toast these spuds.

21:54 And they're looking amazing.

21:57 Like, I think that was like 12 minutes of cooking, but it could be 15,

22:00 it could be 10 depending on how thin your potato is and how hot your coals are.

22:05 Have a look.

22:07 See?

22:07 So fluffy on the inside, crispy on the outside.

22:11 It ain't no joke.

22:13 Right.

22:13 So at this stage now on the board, so that's when I would just give it a nice

22:18 little drizzle of good quality extra virgin olive oil.

22:21 Right.

22:22 So we're going from the realms of deep fat frying,

22:24 which is considered unhealthy saturated fats,

22:26 to healthy oils and fats with olive oil.

22:29 Um that's really good for you.

22:32 Hit it with the lemon zest, with some lemon juice and some salt and some pepper.

22:45 And if you have a fine eye for the cute guy,

22:51 I have picked some borage flowers for absolutely

22:55 no logical reason other than to look fancy.

23:00 It will actually add a flower, not flour.

23:02 It will add a flavor,

23:04 but it's more like having fun with it and saying, "Hello, I'm a bit different.

23:10 I'm not your normal potato salad." And edible flowers like violas,

23:17 you know, marry golds.

23:21 You know, you might think there's no point in this.

23:23 There is.

23:24 There's always a point.

23:25 There's a point in everything.

23:26 Look, we got little little time flowers here.

23:29 We'll have that.

23:31 Um, we got some sage flowers.

23:32 Like at this time of year when herb flowers are around, like use them.

23:37 Um, they're fantastic.

23:38 But what you're going to get is something a bit surprising.

23:43 So, let's have a little try.

23:47 So, this one here has got my name [music] on it.

23:52 Olive oily salty lemony.

24:03 So good.

24:04 Honestly, if you've never done it, try it.

24:09 Utterly, utterly delicious.

24:11 This is my grilled and dressed up potatoes with lemon,

24:17 olive oil, salt, and pepper, and fancy flowers.

24:22 Come on.

24:24 Tell me that's not [music] a beautiful plate.

24:27 That will get people talking.

24:29 I love it.

24:34 So, this is one of my favorite worlds,

24:38 possibly one of the most misunderstood veggies.

24:43 This is an artich choke patch, mate.

24:46 It's epic.

24:47 Okay, first of all, regardless of what size garden you got, it don't matter.

24:52 If you go and buy artichokes in a shop,

24:55 if you can find them, they're expensive, right?

24:58 To grow them, cheap as chips.

25:00 Effort low.

25:01 They look incredible.

25:02 They come back year after year, right?

25:04 So, they're a perennial uh plant.

25:06 So, look at this.

25:08 Um when they're this size, which is just under the size of a tennis ball,

25:13 um there's a whole world of recipes you can do.

25:16 Um if they're small like this, you can [music] do all kinds of different ones.

25:22 You can grow them that big.

25:24 And they all kind of give you different

25:25 things to [music] like would you slice them?

25:27 Would you have them raw?

25:28 Like when they're this size, they haven't got a choke, artich choke.

25:31 So the choke is the flowery part.

25:33 [music] It's not poisonous or anything, but it's not that edible.

25:36 But when they're this small, they don't have one.

25:38 So that's cool.

25:38 When they get big, they do.

25:40 So then you pull the choke out and you stuff it with beautiful things.

25:44 So there's a whole world of recipes to do with this.

25:47 Most people, certainly in the UK, don't know what to do [music] with them

25:51 because they need to learn how to prep them.

25:53 I'm going to teach you how to prep them.

25:56 This is so cool.

25:57 And you can see they're just like cut and come again.

26:00 There's going to be loads more of these.

26:03 So, definitely have a go at growing those.

26:06 You won't regret it.

26:13 Last but not least, it's time for the underdog.

26:17 the artich choke.

26:18 Now, this is a nice one.

26:21 So, a lot of people don't know what to do with these.

26:23 There's many things you can do with it.

26:25 Let me just kind of let's just get on with it.

26:28 So, to prep an artich choke, it's obviously a flower.

26:31 We have a stalk that's often edible.

26:33 And we got the flower here that could have a choke.

26:36 These are so small that it probably won't have one.

26:38 What I'm going to do is just brutally grab like

26:41 two or three layers in the little leaves here like that.

26:45 pull it off and let's prep this up.

26:49 So, pull it off.

26:50 These are not edible, right?

26:51 We're going to pull it to the leaves that haven't seen as much sunlight.

26:55 Therefore, they're not as fibrous.

26:56 Therefore, they're more edible and therefore they're more delicate.

26:59 So, can you see how [music] I've pulled back the leaves?

27:02 So, when it goes from deep green to the light kind of yellowy color,

27:07 the yellowy color means tender.

27:08 So, now about one inch from the base of the flower here,

27:11 I'm going to cut that off.

27:13 Right?

27:13 And what we're going to end up with is the top of this artich choke.

27:16 I will rub it with lemon juice.

27:17 If you don't, it will discolor and go black.

27:20 Okay.

27:21 Then I'll go to the stalk and cut about 2 in from the base.

27:25 Then I'll grab a little speed peeler or a knife

27:29 and I'll just peel that edge of the artich choke like this.

27:36 Now, as soon as you've done that, we're going to rub

27:38 that with lemon juice again to stop it going black.

27:40 Right.

27:40 So, that's the first one done.

27:42 Right.

27:43 So that was peeling, cutting, [music] and speed peeling.

27:45 Now if I cut in to this artich choke like that, let's look inside.

27:51 Let's rub it with lemon again.

27:54 You can see actually there is uh a big enough choke for me to remove it.

27:58 So you can see the line of the choke is here.

28:00 So I just take a little knife and I run that at the base like that.

28:04 You don't want to cut into the choke,

28:06 but you do want to [music] remove the little furry bits.

28:08 They're not poisonous.

28:09 They're not bad for you.

28:10 They're just not particularly edible.

28:12 So with a little cut out and a drizzle of lemon juice,

28:16 this again is ready and raring to go.

28:18 So what we can do now is keep [music] this as a whole or put it into quarters.

28:23 Every time you cut the artichoke, we're going to rub it with lemon juice.

28:29 We're going to grill them today cuz this is all about

28:32 that dry heat that helps you amplify the natural flavors of veggies.

28:36 I think hopefully this is something that you might

28:38 be picking up on like the natural flavors Obviously,

28:41 when you're boiling [music] things,

28:43 you can smell it and also if you taste the water, it's quite tasty, right?

28:48 That's because you're losing flavor and potentially nutrition as well.

28:51 So, by cooking in this manner, [music] you're retaining flavor and nutrition.

28:54 So, it's a kind of clever way to cook.

28:58 So, this one I'll prep up, prep up, peel it back.

29:04 I'm keeping an eye on that as I'm grilling.

29:10 If you ever go to the markets in Rome where they're very good at artich chokes,

29:15 there's incredible ladies normally that just use a knife to do all of this.

29:19 And they do it so effortlessly and beautifully.

29:22 So, I'm going to cut this into quarters.

29:29 Cut the choke out.

29:30 Of course, the easiest way to prep them is

29:33 just to boil them and kind of deconstruct them.

29:37 do an autopsy on a plate and have it with salt and butter.

29:42 Beautiful.

29:43 But you know, today is all about fire and the barbecue.

29:47 Look at these tiny ones.

29:49 I love it.

29:51 Okay, so let's do something beautiful.

29:54 Let's go in with a little salt here.

29:59 I'm going to take a herb.

30:02 And this herb will be thyme.

30:04 I'm going to big up thyme.

30:06 a woody herb, but actually one that's often underloved and under respected.

30:11 So you can get lemon thyme, orange thyme,

30:15 variegated thymes, all kinds of beautiful thymes.

30:18 So I'm going to go in with some thyme.

30:20 Get it off the stalk if you can.

30:24 Bash it up like like a teaspoon of time.

30:27 This is the genius of cooking.

30:28 A little goes a long way.

30:32 So, you kind of like bash up the thyme to almost back to cellulose, right?

30:36 And then we're going to go in with good oil.

30:40 Um, I'm going to go in with citrus.

30:42 What I was going to do, but I forgot was actually cut a lemon in half and burn

30:49 it cut side down to start caramelizing the sugars in the lemon.

30:55 I forgot to do it, but it's a good vibe.

30:57 So, you get sweet and sour then.

30:59 So, we're going to go in with the thyme,

31:02 lemon juice, and we've got salt already.

31:05 We're going to really be a bit more generous with honey.

31:10 So, we're in the south of Italy, possibly Arabic influences, right?

31:16 So, honey, herb, olive oil, almonds, right?

31:22 We've cooked these beautiful artichokes.

31:26 They'll be soft on the inside.

31:30 Have a taste.

31:32 Balance.

31:32 Bit more lemon.

31:34 And that's now going to be a sublime dressing, right, for these artich chokes.

31:43 Now, you could use this for any lovely veggies.

31:47 So, we'll take these kind of gnarly artichokes.

31:50 Look at them.

31:52 And this method of cooking is is dehydrating them.

31:55 And of course, this dressing is rehydrating them.

31:57 So that's the logic and it's sizzling now.

32:00 So just have a little look at this first.

32:06 Very, very nice.

32:07 And then we're going to just toss it in that honey lemony dressing.

32:12 And like an old loofah in the bath

32:15 is going to rehydrate and just become like incredible.

32:17 Look at the shine now.

32:19 Right.

32:19 That's just delicious flavors happening there.

32:20 Just let it kind of percolate, marinate, do whatever you want.

32:25 Just diculate.

32:26 uh served with buffalo mozzarella, some lovely goats cheese,

32:29 um like squash it and sort of chop it and put it

32:33 on a little crustini or throw it through like a little kichi frittata mix.

32:38 Like that is the kind of like incredible

32:41 representation of of artich choke in my opinion.

32:44 So let's have another little taste.

32:48 Um, in that spirit of kind of south of Italy,

32:54 Sicily, Arabic vibes, pistachio is a thing.

32:57 So, I might go pistachio today instead of almonds.

33:00 And, uh, they're not roasted.

33:02 So, I'll just crack these.

33:05 Get that lovely green color.

33:08 The pistachios, some as a powder, some as a kind of crack, some as a whole.

33:14 Um, look, look at that.

33:17 It's looking good.

33:18 Let's Let's plate something up.

33:19 With so many plate choices, I just don't know what to do.

33:23 So, look.

33:24 Let's plate this up.

33:25 I'm going to put half on the plate like this.

33:29 Just some lovely little lovely fresh milky mozzarellas.

33:33 Bust those open.

33:34 Look at that.

33:36 And just pull those around the plate.

33:39 Look how gorgeous that nestle them in.

33:42 The fresh, the milky, the refreshing.

33:45 And it's nicer when they're cold and the artich chokes are warm.

33:49 This could be a share plate.

33:51 It could be a lovely starter.

33:52 And then I'm going to take the rest of these artich

33:55 chokes and just lay them in and [clears throat] around on top.

34:00 Just beautiful.

34:01 Right.

34:02 What I wanted to do in this little beautiful cookup, I've loved this.

34:07 Just sitting here cooking for me, cooking for you.

34:11 It's been such a joy.

34:12 Honestly, it's been a total pleasure.

34:14 Um, I mean, if anything, it's just like get outside and cook like a barbecue.

34:20 But really, what I wanted to give you was like,

34:22 it's not saying my way is the only way, cuz that's definitely not true.

34:26 But it's like the thoughtfulness of extracting

34:29 flavor and also the kind of challenge

34:31 for all the right reasons of like making veggies truly extraordinary like that.

34:35 You know, making a steak great is pretty easy.

34:37 Good chicken, great, good pork, you know, you can still mess it up,

34:41 but like it's kind of like it's all there.

34:42 [music] But with the veggies, you want to work with it and vibe with it.

34:46 And these little marinades, these little salts that I've made.

34:49 Look, look at this.

34:51 Over the top.

34:52 Come on.

34:53 Like people are going to go mad for this.

34:57 What is it?

34:57 What's the flavor?

34:58 Time.

34:58 What do you mean time?

35:00 Yeah.

35:00 You mean frumpy old time?

35:01 No.

35:02 No.

35:02 Elegant time.

35:02 Like we made this dressing like this.

35:04 [music] We got, you know, this time of year you got the flowers.

35:07 So like celebrate that.

35:08 I mean this for me is joyful.

35:10 And like if you take the mozzarella out of this equation,

35:13 [music] like if you cooked an amazing pork chop or battered out

35:17 like like a va scolop or a chicken breast and cooked it,

35:21 you know, on the grill and then put those marinated artich chokes

35:25 over it and finished it with some shaves of pecarino like like this.

35:31 This preparation is just the principle.

35:33 It's just the tip of the iceberg.

35:37 Look at that.

35:39 Finish with a little honey.

35:42 That's a dish, man.

35:44 Pistachios, thyme, honey, lemon, fragrant,

35:55 textural, soft, tender, surprising, exciting.

35:59 That with some milky mozzarella.

36:06 I love it.

36:07 Enjoy.

36:10 I'm going to give you the most beautiful recipe for skewered prawns.

36:13 I'm going to wrap them on skewers with smoky bacon.

36:15 And then in contrast to that, we're going to do a beautiful salad.

36:18 Refreshing with watermelon, feta, cucumber, herbs.

36:20 It's a really nice combo, guys.

36:23 So, let's do it.

36:24 First up, prawns.

36:25 So, what we can do is just take the heads off first.

36:28 So, I'll take all the heads off like that.

36:31 Really easy.

36:31 And you can just rattle through it super fast.

36:34 Then take all the shell off until the very end bit.

36:36 Lovely.

36:37 Now I want to show you how to butterfly them.

36:39 Get a knife and just run that carefully down the back.

36:42 Don't put pressure in.

36:44 And then once you've done that, you can get

36:45 the knife in and take that little vein out.

36:47 You have to be a little bit patient, but it's really easy to do.

36:50 And it allows the marinade to get inside

36:53 the prawns and make them even more delicious.

36:55 Now it's time for the marinade.

36:57 Really simple.

36:57 Get a little dish.

36:59 And then I'm going to get a lemon and some garlic.

37:02 Um, I want to use one of these little fine

37:04 grers just to get that lovely yellow lemony zest off.

37:08 I'll cut this in half.

37:11 So, the lemon juice will really flavor the prawns.

37:13 And then I've got the garlic here.

37:15 Now, what I like to do, just get like three or four cloves of garlic.

37:18 Skin on, no problem at all.

37:20 A nice little pinch of salt and a nice little pinch of pepper.

37:24 And then just give it a nice little bash.

37:28 And the skins will come off like that.

37:30 You just get rid of that.

37:31 Just smash up that garlic to a paste.

37:33 And then choose a herb.

37:35 It could be parsley, could be fennel, could be mint, whatever you want.

37:39 Basil.

37:39 Um, just tear that in there.

37:41 And we'll smash that in, too.

37:45 So, once you've bashed it all up, take it out,

37:47 put it into the little dish, pour over just a little bit of olive oil.

37:50 That is a lovely marinade sort of ready to kiss those prawns.

37:54 And because we've prepared them with such a lot of love,

37:56 that's going to get right in to all those little cuts you made.

38:00 And you can let those marinade for about half an hour,

38:02 but really just move it around so all that garlic and parsley gets everywhere.

38:06 Then what I want to do is get myself a nice skewer.

38:10 And I've got some smoky bacon.

38:12 Take a little bit of smoked bacon or panetta.

38:14 Put that on the end of our skewer.

38:17 Then get your prawn.

38:18 And you can almost put like two little bits like that.

38:21 And then you can put the panetta back and then you put the prawn.

38:24 So like you can just whack it on.

38:25 That's the truth of it.

38:27 But I quite like weaving on.

38:28 The bacon's going to protect the prawns from the brutal heat of the barbecue.

38:32 Kind of looks cool as well.

38:34 Look at that, man.

38:35 Just make sure it's not too compacted.

38:37 You want to let everything breathe,

38:39 not be too squashed in, cuz that will stop the heat.

38:41 Let me just have a little wipe down.

38:45 So, look, let me get ahead of the game with the salad.

38:48 We're going to do a watermelon and feta salad.

38:51 Let's cut these up.

38:52 Look at the color.

38:54 And then once I've done that, I'm just going to cut the outside off.

38:59 And then we'll do the next one.

39:01 Like that.

39:05 So once you've got your peeled watermelon,

39:07 we're just going to do lovely little sort of 1 cm slightly over slices,

39:12 1 and a half centimeters.

39:14 I want to simply slice these slices across 1 cm and then turn it the other way.

39:19 Kind of want to make it quite graphic and sort of like little mouthsized chunks.

39:24 So, we're going to use lemon again.

39:29 And then into that, some nice coldressed extra virgin olive oil.

39:33 To the party, just before we get going, I'll add some finely sliced red chili.

39:38 So, add as much as you like.

39:40 And then pick a herb.

39:41 Anything that you can chew and eat nicely goes in.

39:44 Just that fresh, fragrant, kind of irony hit is going to be good.

39:48 I'm just going to take half a red onion and we'll

39:53 just now mix it in to the rest of the herb leaves.

39:57 That lovely watermelon goes in.

39:59 So, let's put the skewers on.

40:00 Now, these will take about five or six minutes depending on the the heat here.

40:05 Now, let's get on to the next bit of our salad.

40:08 I've got these beautiful slices of feta.

40:10 I'll cut it into little slices.

40:12 In we go.

40:13 Look at the colors.

40:15 And then cucumber.

40:16 So, again, a centimeter slice.

40:18 So now just take a little time and pride in tossing this around.

40:23 Right, let's go and have a look at these little skewers.

40:28 Oh, come on.

40:29 Look at that.

40:30 You know, you want it to be golden and crisp.

40:33 When the bacon's crisp, the prawns are done.

40:35 And we've had 3 minutes on each side.

40:38 Come on, man.

40:39 Absolutely beautiful.

40:40 And I just serve it pretty much like that on the top.

40:44 Gorgeous.

40:44 And look at this point in the story.

40:46 You just have to grab that and just pull it straight off.

40:50 So look at that.

40:52 Let's have a try.