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00:00Main event, Philadelphia, is the one cooks reach for.
00:03You've got a friend in Philly.
00:05They say the dinner table is the heart of the home.
00:09But what they forget to mention is
00:11the absolute chaos it takes to get there.
00:15Navigating the small daily hurdles, the inevitable chaos
00:18and the everyday victories are what make family life such an adventure.
00:22Thank you!
00:26Welcome to the bit between the fridge and the fork.
00:29Where the chaos battles calm and pasta waits for no one.
00:33I literally would eat that directly from the pan.
00:37This is not a cooking show about perfection.
00:41This is real-time cooking.
00:43Where every minute matters and every dinner served is a small triumph.
00:48So let's get cooking.
00:49If you've ever opened the cupboard and thought there is nothing to eat,
01:00well, this is the episode for you.
01:02Today, we're raiding the pantry
01:03and turning everyday ingredients into some seriously impressive dinners.
01:08First up, I'm searing perfect duck breasts
01:10and serving them with a rich, smoky cassoulet.
01:12All brought together with tin beans
01:14and a few flavour-packed bits from the fridge door.
01:17This is real, real-time recipes.
01:20Then it's time for pasta night with a fiery twist.
01:24We're doing a spicy andouja carbonara
01:26that's creamy, bold and ready in minutes.
01:29All the things I love in one bowl.
01:31And finally, a fresh take on comfort food.
01:34Cacio e pepe orzo with juicy chicken,
01:37black pepper and plenty of cheese.
01:39All the vibes of a classic with a clever little shortcut.
01:44This is proof that the back of your cupboard
01:46holds more magic than you might think.
01:48So let's get cooking.
01:53Now, duck might sound a bit fancy,
01:56but it is ideal for a midweek dinner.
01:58And I'm going to show you how very quickly to get great results.
02:01I've got two duck breasts
02:02and all I'm going to do is season them generously
02:04and I'm going to place them directly into a frying pan,
02:07skin side down, cold and slowly bring up the temperature.
02:12It cooks really quickly,
02:13so I'm going to keep my eye on that
02:15while I prep up a lovely little simple cassoulet.
02:18So I've got some onion, some carrot and some celery.
02:21While the pan is coming up to temperature,
02:22I'm just going to add a glug of some oil
02:25and let's get chopping.
02:29The combination of onion, celery and carrot
02:32is the base for so many dishes,
02:35soups, stews and a whole host of things.
02:36But in this case, we're going to cook it real hard and fast
02:39until we have the base for a fabulous bean stew.
02:42This is my kind of real-time recipe.
02:44There's lots of things that you can be doing
02:45while that duck cooks off.
02:48So keep on cracking through with the veg.
02:50Lovely sweetness from the carrot and from the onion here.
02:52And I am going quite fine
02:53because this is going to cook out fast.
02:56Carrots go in.
02:58I'm going to add a little butter
03:00to allow that to melt down while we're cooking away.
03:03And lastly, the celery.
03:04To prep your celery, just slice it in half
03:06and then you're going to cut it into strips
03:08and then into fine little pieces.
03:11Again, I'm just trying to keep this as fine as possible
03:14and as even as possible so that it cooks out nicely.
03:17Get that straight in.
03:18I'm going to take this moment to season up
03:20plentiful with lots of salt and pepper.
03:22And the same for our duck.
03:25Lovely.
03:26Give that a little mix through
03:27and our veggies are just starting to soften down.
03:30And at this point, it's time to add in a bit of thyme
03:34and start introducing flavours.
03:37Any woody herb is quite good here.
03:39And in fact, I have some rosemary as well.
03:41So I'm going to pop that in.
03:42And the minute you add them in there,
03:44it just takes it to another level.
03:46We've got all those fresh herbs
03:47wilting into those softened vegetables
03:50and imparting their flavour.
03:51And over here, we've got some garlic.
03:53So I'm just going to finely slice our garlic.
03:55You don't have to be too particular here.
03:57You just want to introduce that garlic flavour
03:59into what's going on in the pan.
04:03Give that a mix through.
04:04Let that garlic become nice and aromatic.
04:07And now, to prep up these cannellini beans,
04:09I would recommend that you drain them and rinse them
04:12to get rid of any of that starchy water.
04:15And they're already somewhat cooked,
04:17so you only want to add them in at the last minute.
04:19So beans in.
04:22And any pulse will work a treat here.
04:24It's up to you which one you use.
04:25Straight in.
04:27Give them a little mix around.
04:30And at this point now,
04:31I only just want to simmer all these ingredients together.
04:34So a splash of white wine.
04:36It'll add some gorgeous depth of flavour
04:38alongside a little bit of stock.
04:44Just mix that through.
04:46And the bones of this cassoulet are pretty much there.
04:50So while they simmer out,
04:52I want to turn my duck.
04:53Should have a nice sizzly golden skin on it at this stage, which it does.
04:59And while it's cooking out,
05:00we're going to use that duck fat that's in the base of the pan
05:03to get really gorgeous, crispy croutons
05:05that will finish off our cassoulet.
05:07So I have a few slices of bread.
05:09I'm just going to rip these into rough chunks.
05:12And we're going to start introducing them to the heat and the oil that's in the pan.
05:16Even if you're not using it for this dish,
05:18crispy, crunchy croutons, always a winner.
05:20Right, let's tumble these into that hot duck fat.
05:25I'm just going to use the tongs to introduce the duck fat to the croutons
05:29and get them nice and sizzling.
05:32All the while, our duck is cooking out.
05:35Our beans are nearly there.
05:36This is real, real-time recipes.
05:40A few more sprigs of rosemary in here as well.
05:42I'm going to take the duck off to rest.
05:45I'm going to leave that here.
05:47Our rosemary croutons are nearly there.
05:49I just want to make sure every little last one soaks up that lovely duck fat.
05:58My beans are looking pretty good.
05:59In fact, they just need a splash more liquid.
06:02And to finish them off, I have some flat-leaf parsley.
06:05I'm just going to chop up and stir through.
06:09So half the bunch goes into the beans.
06:11I'm going to serve some over the top as well,
06:12so hold back a little bit too.
06:14Give that a little mix.
06:16The smells are fabulous right now.
06:18I'm in good shape.
06:20Oh!
06:21You have to keep your eye on the croutons.
06:23Janie Mac.
06:25This is why you have to have all your senses going
06:27while you're in real-time recipe mode.
06:29We've got our beans.
06:30We've got our duck.
06:31We've got our slightly charred croutons.
06:34And now it's time to take a breath.
06:35We've done all the hard work.
06:37Now it's time to serve.
06:38The duck has had a moment to rest.
06:40So using a sharp knife, I'm just going to slice across.
06:44And we're going to just expose the interior there.
06:47And I love the fact that when you slice through here,
06:50you get both the fat, the skin,
06:53and then that blushing pink inside.
06:55Look at that.
06:56Absolutely gorgeous.
06:57So push that aside.
06:59Take your time now.
07:00We've got the beans.
07:01We've got the bread.
07:02We've got the duck.
07:03And now it's time to serve up a nice bed of that bean cassoulet.
07:10Spread across.
07:11I've got my duck, which is rested and sliced.
07:19Grab up one or two of those lovely little croutons.
07:21And I'm just going to tear these in and around
07:23so that while you're tucking into that beautiful cassoulet,
07:27you have these moments of texture and intrigue.
07:30This is the kind of dish that proves
07:32you don't need a big, long shopping list.
07:34You don't need super fancy ingredients.
07:36Staples like beans.
07:38Staples like your regular veg.
07:39All brought together with a fabulously cooked duck breast.
07:43A serious dinner that takes minutes to make.
07:57The first time I made this,
07:59I had just come back from a trip
08:00and there was barely anything in the house.
08:02But somehow, with just a handful of ingredients,
08:05I managed to create one of the best pastas
08:07I think I've ever made.
08:08And it's a great reminder
08:10that a well-stocked kitchen cupboard
08:12is your best friend.
08:18One of the very few compliments
08:20my darling wife Sophie gives me
08:21is that I can make a meal
08:23out of whatever I have in the kitchen.
08:25And this recipe is a true testament to that.
08:27We're heroing a fantastic little pantry ingredient,
08:31endouille, which is this Calabrian meaty spice paste.
08:34You can use chorizo if you don't have this,
08:35but if you see it, stick it in your pantry
08:37and it is so handy to have.
08:39It's spicy, it's meaty, lots of flavour.
08:42In a pan, I have quarter filled this with water.
08:45This is my little trick for getting pasta water up quickly.
08:48And I have a kettle which is just boiled.
08:50And essentially, between the warm water that's in the pot,
08:53the boiling water that's coming from the kettle,
08:55I should have a pot of boiling water
08:57in no time at all.
08:59In my head, that makes sense.
09:01But I think most people
09:03who've tried to get a pot boiling quickly
09:05will know this trick.
09:06This is also a good moment to season this
09:08now that the water is nice and warm.
09:10Plenty of salt.
09:11So while that comes up to a nice rolling boil,
09:13I'm going to get my pan on
09:15and I'm going to slice an onion
09:16and get that finely chopped.
09:17Now, we're taking the bones of a carbonara recipe
09:20and we're breaking all the rules.
09:21We're adding onion,
09:22which of course is not traditional,
09:24but it's going to add great flavour
09:26and it works really well with the spice paste too.
09:29So just a nice fine chop on the onion
09:30and finely chopped like this,
09:33it's going to cook really quickly in the pan.
09:37Right.
09:37A little drop of oil into the pan
09:39and I'm not adding too much here
09:42because there is some oil through that and do you as well.
09:45Let's get that fried off.
09:46And whenever I add onion to the pan,
09:48always add a little bit of salt.
09:49It just helps dry the moisture
09:51and for the onion to cook out quicker.
09:52Give that a little mix through.
09:53And while it's frying off,
09:57a few garlic cloves.
10:00Now, one of the biggest mistakes I made
10:02a couple of years ago
10:03when I was making a TV show in Italy
10:04was the fact that I added garlic
10:06to just about everything.
10:07The Italian grandmothers were up in arms
10:09because it's a strong flavour
10:11and typically Italians,
10:13when they're adding garlic into a recipe,
10:14will add the clove in
10:15and literally take it out
10:17before it comes time to serve
10:18so it just gets the flavour.
10:20Have I learnt those lessons?
10:21Absolutely not.
10:22So we're going big on garlic in this recipe.
10:25Three garlic cloves here,
10:26finely sliced,
10:27in amongst the onions.
10:29Absolutely gorgeous.
10:30If you want to keep to the traditions,
10:32absolutely a classic carbonara is fabulous.
10:34Don't add the garlic there.
10:35But with something like this
10:36that has big, bold flavour,
10:38it can take the garlic.
10:39Straight in with our onions,
10:42a little bit of salt,
10:43a little bit of pepper
10:44and let that continue to fry
10:46just gently
10:47while we make up the base
10:49of this carbonara.
10:50And for that,
10:53I have some pecorino cheese.
10:55But the great tip here,
10:57especially for speedy home cooking,
10:59is store-bought
11:01fresh lasagna sheets.
11:03If you've seen these
11:04and thought,
11:05I don't have time to make a lasagna,
11:07this will be the way
11:08you use them
11:09from here on out.
11:10They're so simple to cook
11:11and you just tear them
11:13into nice rags like this.
11:15You get these really
11:16kind of luscious sheets
11:18of fresh pasta
11:19that have all the opportunity
11:21to soak up
11:22the flavours of the pan here.
11:24So,
11:24just tear these in half
11:26or slice them,
11:27whatever you fancy.
11:27But this isn't about being perfect.
11:29This is all about
11:30rough and tumble.
11:32This same recipe works
11:33a treat with dried pasta.
11:35But,
11:35in terms of speed,
11:37fresh pasta
11:37is your way forward.
11:39Pasta's looking good.
11:40Check on the onions.
11:41And these have just
11:42softened down now.
11:43So, it's a perfect moment
11:44to add in
11:45this
11:45fabulous
11:47and do you?
11:48Highly recommend.
11:49If you see this in the shops,
11:51pick it up.
11:52And a generous
11:53dollop or two
11:54goes in here.
11:56And just
11:57allow the heat
11:58to do its magic.
11:59In with the onions,
12:00in with the garlic,
12:01it starts to come alive
12:02and then just let it sizzle away.
12:12Wrap it,
12:13mix it,
12:14or simply spread it.
12:15Philadelphia,
12:16the one cooks reach for.
12:17You've got a friend in Philly.
12:19Wrap it,
12:20mix it,
12:20or simply spread it.
12:22Philadelphia,
12:23the one cooks reach for.
12:24You've got a friend in Philly.
12:28The andouille is sizzling away,
12:33the pot has come back
12:34up to the boil
12:34and my pasta
12:35is ready to go.
12:36I'm going to prep
12:37the ingredients
12:38for a classic carbonara,
12:39which, of course,
12:40starts with
12:41some eggs.
12:43I'm going to go
12:43one whole egg
12:44and two egg yolks.
12:46This should leave us
12:47with this really creamy,
12:48velvety finish
12:49to these pasta rags.
12:51And a good little tip
12:52is to keep
12:53those egg whites.
12:54They freeze really well.
12:56And four egg whites
12:57with some icing sugar
12:58and you'll have
12:58beautiful pavlovas.
12:59So don't waste
13:00your egg whites.
13:02Now,
13:03save my egg whites.
13:04Give the hands
13:05a quick wash.
13:07Now it's time
13:08to bring this together.
13:09Loads of pecorino cheese.
13:12A little microplane grater.
13:14And I'm going to use
13:15almost half this block.
13:17I'm using pecorino cheese here,
13:19which is this sharp,
13:20salty,
13:21sheep's milk cheese.
13:22A little bit different
13:23from Parmesan
13:23in its flavour profile
13:25and works really well
13:26in this mixture.
13:27But, of course,
13:28use Parmesan if you have it.
13:30Plenty of pecorino there.
13:32And we'll use some more
13:33to finish over the top.
13:34I'm going to add the cheese
13:35to the eggs,
13:37season it with
13:38a little black pepper
13:39and then just use a fork
13:41to whisk that up.
13:45Once you whisk that,
13:45you get left with
13:46this really beautiful,
13:47vibrant egg yolk mixture,
13:49which is going to be
13:50perfect to toss
13:51our pasta into.
13:52But at this point now,
13:53we are good for the pasta
13:54to go into the salted
13:55boiling water
13:56and it's only going to need
13:57a couple of seconds
13:58just to cook through
14:00and become nice and tender.
14:01Give it a little help
14:02in the water
14:03just to get completely coated.
14:05Now, this recipe
14:06is highly adaptable.
14:07Get this right
14:08and you can add in veggies,
14:09any nutritional content
14:10you fancy.
14:11But essentially,
14:12we've got pasta
14:13that's going into
14:14a beautiful meaty paste.
14:17A little bit of the pasta water
14:18comes with it
14:19and hold on
14:21to that pasta water
14:22because we're going
14:23to use that
14:24to loosen out
14:25this mixture
14:25if we need it.
14:26Now, I always take
14:27a moment for the pasta
14:29to just cook
14:29in that meaty mixture.
14:32OK, this is looking
14:33pretty good.
14:33A lot of that water
14:34has evaporated now.
14:36So I'm going to take
14:37the contents of this pan
14:38and I'm putting
14:40the hot pasta
14:40into the eggs
14:41and not the other way around
14:42because I don't want
14:43to scramble the eggs.
14:44And then,
14:46with the tongs,
14:47just fold it through.
14:48You're going to twist it,
14:50fold it
14:50until it's got
14:51this beautiful,
14:53luscious coating
14:53all the way over.
14:56I mean, come on.
14:56Just look at that.
14:58Absolutely gorgeous
14:59and worth breaking
15:00a few rules along the way.
15:01And actually,
15:02a good little tip.
15:03Don't be afraid
15:04of using up
15:05that pasta water.
15:05It's starchy
15:06and it's going to help
15:07loosen this out
15:08if it does start to look
15:09a little bit too thick.
15:11Looking at the dish,
15:12not following the recipe
15:13exactly to the T
15:14and knowing how it works
15:16in your kitchen
15:17is so important.
15:18This is now
15:19ready to go.
15:21So,
15:22take a spoon,
15:24take tongs
15:26and I'm going to attempt
15:27to somewhat
15:28graciously serve this.
15:33It's messy,
15:34it's spicy
15:35and it's all the things
15:36I love in one bowl.
15:39Look at that.
15:41Finishing touches.
15:42A little more
15:43pecorino
15:43over the top.
15:47And that,
15:48for me,
15:49is a perfect
15:50little bowl
15:51of dinner
15:52that I am
15:53so looking forward
15:54to trying.
15:54Last little glug
15:55of some extra virgin
15:56olive oil
15:57just to brighten
15:58and add a peppery
16:00finish to it.
16:02And that
16:02is just
16:03ready to be devoured.
16:05So,
16:05let's get in.
16:09Only a couple
16:10of minutes
16:10it's in the kitchen
16:11and you have
16:12dinner to the table.
16:14Mmm!
16:25This one
16:26is a firm favourite
16:27in our house.
16:28Gorgeous cooked chicken
16:29meets orzo
16:30meets cacio pepe
16:31in a fabulous
16:32creamy cheesy sauce.
16:33So good.
16:40Now,
16:40this is a recipe
16:41in two parts.
16:42One,
16:42a beautifully cooked chicken
16:43but two,
16:44a fabulous
16:45orzotto
16:46or orzo
16:47in risotto form.
16:48This is a pantry saviour
16:50and you can cook it
16:51just like you cook pasta
16:52or you can do it
16:53risotto style
16:54like I'm about to cook it.
16:55Now,
16:56we're going to begin
16:56in a pan
16:57with plenty of butter
16:58and the whole idea
16:59is that we're going to
17:00toast the pepper
17:00in the butter
17:01and build the flavour.
17:02Cacio e pepe
17:03means cheese and pepper
17:05so you want to go big
17:06or go home.
17:07So get that in there.
17:08I'm just going to melt
17:09that down
17:10and let the butter foam
17:11and let that pepper
17:12come to life.
17:14To this
17:15we're going to add
17:15the orzo.
17:17I just want to toast
17:19those grains
17:20ever so slightly
17:21before we add
17:22the liquid here
17:22so get them
17:23completely coated
17:24and the smell
17:25of butter
17:26and pepper
17:26in the air
17:27right now.
17:27It's fabulous.
17:28So once that
17:29is nicely toasted
17:30time to go in
17:31with a little bit
17:32of stock.
17:33Chicken stock will do
17:33or any veggie stock
17:34you have.
17:36That's the orzo
17:37almost taken care of.
17:38I'm going to keep
17:39checking back on it.
17:40I'm going to cook it
17:41on a medium heat
17:42let it bubble away
17:43while we crack on
17:44with the chicken.
17:45Now I'm using
17:45chicken breast here.
17:47I have some
17:48pecorino cheese
17:48which we're going to
17:49finish our orzo with.
17:50The chicken is
17:51really easy to prep.
17:53I've got two
17:53chicken breasts here
17:54while we're in the motion
17:55get your pan on
17:56nice and hot.
17:57I'm going to bring
17:58that up to temperature
17:59with a little drop
18:00of oil.
18:01And while that's
18:02coming up to temperature
18:03I'm going to slice
18:04these chicken breasts
18:05in half.
18:06This will just
18:06quicken our cooking time
18:08and it'll speed
18:09everything up.
18:10So take a sharp knife
18:11and the way to ensure
18:12that you get this
18:13nicely done
18:14is take the thickest
18:15part of the breast
18:16hand flat down
18:17and then we're just
18:18going to use a knife
18:19and really allow the
18:21blade to do the work
18:22here.
18:22Don't put too much
18:23pressure.
18:24We're going to
18:24butterfly this out
18:25and it'll now cook
18:26in half the time.
18:27You basically get
18:28this even layer of
18:29chicken that cooks
18:31out beautifully
18:32every time.
18:33Season with a little
18:33bit of salt
18:34and it really is
18:36important to season
18:37the meat before it
18:38goes on the pan.
18:39A little bit of
18:39black pepper
18:40and this is one of
18:41my favourite quick
18:42ways to cook with
18:43chicken.
18:43Simple, really fast
18:45and full of flavour.
18:46So straight into
18:48that hot pan
18:48and we're going to
18:50sizzle this for a
18:52minute or so
18:52until we get nice
18:53brown colour
18:54giving me the
18:55perfect time to do
18:55a little clean
18:56down.
19:06OK, we're in
19:07business.
19:07Check on that
19:08orzo.
19:09It's starting to
19:10plump up and take
19:11on the liquid
19:12and I want it to
19:13cook out just
19:14until it's al dente
19:15so keep an eye on
19:16this.
19:16It'll take about
19:1610 or 11 minutes
19:18maybe a little less
19:19depending on the
19:20liquid here.
19:21And while that's
19:22moving let's check
19:23on the chicken.
19:24I'm going to turn
19:25it now and look
19:27at that colour.
19:29Really beautiful
19:29golden brown and
19:31while it's turned
19:32over this is a moment
19:33to add flavour here.
19:35So I'm going to let
19:36it cook out on the
19:36other side, turn down
19:37the heat ever so
19:38slightly, grab a
19:40couple of cloves
19:40of garlic, crack
19:42your garlic open.
19:43I'm not even going to
19:44take the skins off
19:45here.
19:45I'm just going to
19:46place them straight
19:46into the pan, add
19:48in a knob or two
19:49of butter.
19:50We're going to add
19:51lovely rosemary, a
19:53hearty herb that is
19:54lovely with chicken.
19:56Just tear off those
19:57sprigs and the smell
19:59of rosemary with
20:00chicken cooking off
20:01in hot butter is
20:02out of this world.
20:03So plenty of that
20:05rosemary in there.
20:06Sprig for good luck.
20:08And now all it's a
20:09case of is getting
20:10that garlic rosemary
20:11butter just basted
20:13over the chicken.
20:14Just basting it in that
20:16garlic rosemary
20:18butter completely
20:19transforms it.
20:20OK, I'm going to
20:21leave that to cook.
20:21Check on the orzo at
20:22this point.
20:23It's starting now to
20:25soak up that liquid.
20:26And if it does look a
20:27little bit dry before
20:28it's al dente, top tip
20:30is just take a little
20:31bit of water and top
20:34it up.
20:34Now while that is
20:36finishing cooking, my
20:38last job to do is a bit
20:40of pecorino, which I'm
20:41going to blitz up in a
20:41food processor, get
20:42really nice texture on
20:43it and then bring it
20:44all together.
20:45Now look, you can
20:46hand grate your cheese,
20:47no bother, but I love
20:48processing it like this to
20:49get really gorgeous
20:50texture.
20:51It kind of reminds me of
20:51those old school
20:52American-Italian diners
20:54that serve it with a
20:55little teaspoon.
21:01OK, now we've got the
21:04texture and this is
21:06what I'm after.
21:07This will completely
21:08transform this dish when
21:09it comes time to serve.
21:10The pasta is just al
21:12dente, so to finish this
21:13off, a little more butter.
21:15I know, I know, I know,
21:16but it really will make a
21:17difference here.
21:18A little of that
21:19pecorino cheese gets
21:20added in here, or a lot
21:22of cheese if you're
21:22feeling fancy.
21:24Give that a mix and
21:26just let that cheese and
21:28butter melt into that
21:30orzo.
21:31This is cacio pepe brought
21:32next level.
21:34Right, that is pretty
21:35much where I want it to
21:36be.
21:36Heat's off, I've got my
21:37chicken from the pan and
21:39just look at that.
21:40Tender pieces of chicken,
21:41the smell of rosemary
21:43right now.
21:44I'm going to place these
21:45out, I'm going to slice
21:47them up.
21:48If I'm serving this
21:49straight to the dinner
21:50table, I always slice up
21:52the meat first.
21:53And because I've
21:53butterflied these breasts,
21:55I'm going to get lovely
21:56texture, but I'll also
21:57know that they're nicely
21:58cooked as well.
22:00Time to serve.
22:02Take some of that
22:03beautiful orzo and
22:06generously put it into a
22:07bowl.
22:09Okay.
22:10Finish it with that
22:12chicken over the top.
22:14And don't forget about
22:16those beautiful chickeny
22:17pan juices.
22:18Brown chickeny butter.
22:21This is where it's at.
22:23Proper comfort food.
22:25Little finish with some of
22:27that pecorino over the top.
22:28Yum.
22:30I feel like this is the
22:31kind of dinner you need to
22:32eat with a spoon.
22:33It looks so good.
22:34A little bit of the orzo,
22:35a little bit of the chicken.
22:36That is a bowl of happiness
22:44right there.
22:45So there you have it.
22:59Proof that a well-stocked
23:00pantry can deliver serious
23:01magic.
23:03We kick things off with that
23:04rich and rustic duck cassoulet,
23:06garlicky beans, crispy skin,
23:08and golden bread crumbs.
23:09The kind of dish that feels like
23:11a proper French bistro dinner
23:12minus the effort.
23:13Then we turned up the heat
23:14with the andouille carbonara,
23:16pasta rag slicked with that
23:18smoky chili kick held together
23:20by eggs and cheese.
23:21It's one of those back pocket
23:22dinners you'll keep coming back
23:24to.
23:25And we finished strong with that
23:27cacio pepe orzo and chicken.
23:29Peppery, creamy, and comforting.
23:32Honestly, it doesn't get better
23:33than that on a weeknight.
23:35So next time you're staring
23:36at your shelves wondering
23:37what's for dinner,
23:38raid the pantry.
23:39There's more in there
23:40than you'd think.
23:41For all the recipes
23:42from this week's show,
23:43visit rte.ie forward slash food.
23:45And I'll see you next time.
23:54See you next time.
24:24See you next time.
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