Jamie's Ultimate BBQ Season 1 Episode 3

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Jamie's Ultimate BBQ (2026) Season 1 Episode 3  Grab your tongs and get ready to fire up the grill because Jamie's bringing the heat in this episode of Ultimate BBQ! We're diving deep into the secrets of achieving perfectly smoked ribs that will have everyone begging for the recipe.  Jamie shares his tried-and-true techniques for selecting the best cuts, preparing them for the smoker, and achieving that irresistible smoky flavor. You'll learn how to manage your smoker's temperature for consistent results and what wood combinations deliver the most delicious outcomes.  Beyond the ribs, we're exploring essential BBQ side dishes that perfectly complement your smoky creations. Get ready for some mouthwatering inspiration that will elevate your entire barbecue spread.  Whether you're a seasoned grill master or just starting out, this episode is packed with actionable tips and tricks to take your backyard barbecue to the next level. Prepare to impress your friends and family with some truly unforgettable BBQ flavors.  #UltimateBBQ #SmokedRibs #BBQSeasoning

Transcript

00:00The first glimpse of sunshine and we just want to get outside and barbecue.

00:05This is going to be tasty cooking.

00:09So I've created delicious recipes to help you be more adventurous

00:13when you fire up that barbecue.

00:15You've got the char going on.

00:16Yee-hoo!

00:17From epic rubs and flavour-packed marinades, gnarly encrusted,

00:22to roast dinners, chicken curry.

00:24That's exactly what I want.

00:26Char-grilled salads and even breakfast.

00:28This is barbecuing, but not as you know it.

00:30I'll show you how to achieve tasty results on charcoal, gas, electric and a variety of barbecues.

00:36Now you're talking.

00:37So whatever your setup, I've got you covered.

00:39Come on!

00:40Because barbecuing can be so much more than just a grill.

00:44Sometimes it's nice to take your time enjoying the moment.

00:46So good, you won't want to wait until summer.

00:49Welcome to the wonderful world of barbecue.

01:13Look at this.

01:14This is absolute tranquility.

01:18Cooking outside in nature, hearing the birds,

01:21being able to cook something delicious.

01:22This is what makes me truly happy.

01:25And you know, when I grew up, it was always more barbecues at the weekend in summer.

01:29But more and more, I love to do it all year round.

01:31Breakfast, brunch, lunch, dinner.

01:33Any opportunity is a beautiful thing.

01:35So this is going to be a celebration of breakfast.

01:38The full Monty English breakfast, but not as you know it.

01:42And we're going to go from a cold barbecue to cooking in about 15 minutes.

01:46Thanks to a chimney starter.

01:49They speed up lighting a barbecue, makes it really easy.

01:55Fill it up to the top.

01:58Those cold coals will be glowing red in about 15 minutes.

02:02And that will last about two to three hours.

02:04So let's get fired up and then let's get cooking.

02:10When the weekend rolls around, consider stepping outside to cook

02:14because morning grilling is a thing of joy.

02:17This ultimate barbecue breakfast takes much-loved classics to new smoky heights.

02:24Herbie sausage kebabs and bacon, eggs cooked in peppers and the best stuffed mushrooms.

02:30Rustle up one or the whole lot for a treat.

02:34Easy like Sunday morning.

02:39If we think about the full Monty British breakfast,

02:42we want to make it work for the barbecue.

02:45Not just so it kind of works in the space, but also tastes better.

02:48First up, whenever you've got lots of things to turn, it's a lot more work.

02:52And if things start to flame up, you've kind of got to start cooking really quickly.

02:55So I want to take away as many kind of stress points as possible.

02:59So instead of turning like 20 bits of bacon, use a skewer like that.

03:04Ultimately, you've got one thing to turn instead of 20.

03:07Then when it comes to the sausage, I'm going to do pretty much the same.

03:10Two skewers holding four sausages.

03:12But we have an opportunity to add some flavours that sausages absolutely love.

03:17That's onion and sage.

03:21Just pull off little petals of red onion like this.

03:26I'm using a really nice breakfast sausage or a Cumberland sausage.

03:30If you want to go veggie sausage, absolutely you can.

03:32Just by putting a little olive oil on the onions and the sage, these become incredibly tasty.

03:39Onion, sage, sausage, and then just keep repeating that.

03:48Take a second skewer and I want to do exactly the same.

03:52Ultimately, it's about adding flavour and saving time and making managing the barbecue much easier.

03:59So look, we're not even 10 minutes in and you can see the heat creeping up through those coals.

04:05When they're glowing and got that ashy outer coating, you're really ready to cook on those.

04:11I'm going to use a little mitt here to get these coals in.

04:14So look, these coals are looking very, very good.

04:17And I'm going to pour the coals on one side here.

04:21I'm using a kettle barbecue today.

04:23So I'm going to go 50-50 method.

04:26That means I'm only putting coals in 50% of this kettle.

04:30A lot of people put the charcoal everywhere.

04:34We don't want that. We want control.

04:36We have created an amazing range of temperature.

04:40Very hot, hot, medium hot, and just warm, okay?

04:43Now, if you've got a gas barbecue, really simple.

04:46Turn one side on full whack and then the other side on off.

04:50Put on these grates.

04:52Like that.

04:54Get the sausages on the medium zone just to kind of feel the temperature.

04:57You want to kind of just see what's going on.

04:59The bacon can go on as well.

05:01With the mushrooms here, take the little stalk in the middle and just cut it off.

05:06Peel the mushrooms.

05:08There's no real need to do it apart from it feels good and it looks good.

05:12So I'm just going to place it in the hot zone like that.

05:16And then once it's cooked on one side, I'm going to flip it and fill that mushroom with gorgeous things.

05:22It's going to be amazing.

05:24A little daft thing that I want to do is good old baked beans.

05:30We're going to hack the system here, go in with an overly generous amount of Worcestershire sauce,

05:37about a tablespoon, and a little bit of Tabasco sauce.

05:40Just to take the everyday and make it extra special.

05:45Again, to make life easier.

05:47Carefully, on we go.

05:49It's a clever little hack.

05:51The next thing I want to do is cook eggs.

05:53I want to do a coddled egg, basically a baked egg.

05:56That's a very cool thing.

05:58You need a vessel for it, an edible one ideally.

06:01So I'm going to use peppers.

06:02So what I'll do is I'll split the peppers like this,

06:04pull out any of that white fluffy stuff.

06:11Season these peppers and rub the salt into the peppers.

06:15Upside down onto the hot part of the barbecue.

06:20We had those sausages go on quite early.

06:24That's in the medium zone.

06:25So that's very, very nice.

06:28With the mushrooms, turn those over.

06:32I'm going to take a great cheese halloumi.

06:35Just get the coarse side of a grater.

06:38It's kind of chewy, but it's also a little bit oozy.

06:41I'm going to take some basil, but you could use any herb you like.

06:45Mix the basil and halloumi up.

06:50The light is dappling through.

06:52I'm outside.

06:53My best mate's about to turn up and I've got bacon and sausage on the way.

06:56Come on.

06:59If you look at the mushrooms, what I'm going to do

07:03is just move these to the cool zone.

07:08As that bacon starts to get crispy, you can pick it up.

07:12Look at that.

07:13And all the drippings can be brushed over your sausage and the mushrooms.

07:20I love that.

07:23So now take some of that lovely halloumi and put it on top like that.

07:32And then we can go in with your eggs.

07:37So look, I love the idea of like pushing barbecue to the next level.

07:41So an egg going into the pepper.

07:43It's very cool.

07:44Very tasty.

07:48Salt and pepper.

07:49Look at that.

07:51I'm going to take this grilling basket and I'm going to put some tomatoes in there.

07:55You can use a metal sieve, metal colander, anything that's metal that can handle the heat.

07:59Because I'm going to make the most delicious tomato-y toasts.

08:03And I've got some lovely sourdough bread here.

08:06Then I'm going to take the lid and take it from direct grilling and we can turn it into an

08:11oven.

08:12And you can control the temperature by opening little holes here which let more air in at the bottom.

08:17So fully open, you're going to get nice high cooking temperatures.

08:21It's just really, really cool.

08:22I'm going to give that like four or five minutes and beautiful things are going to happen.

08:33Let's have a little look in here.

08:36Look at the tomatoes.

08:38Absolutely gorgeous.

08:40Can you see the eggs starting to change colour?

08:42Look at this.

08:43Janara is going to absolutely love it.

08:45The smell is incredible.

08:47Oh, look at that.

08:49Okay, my God.

08:49I can smell right down the other side of wood.

08:53Beautiful mushrooms.

08:54Yes.

08:54Stuffed peppers with eggs.

08:55I've got the toast here.

08:56Can you just rub that toast with some garlic?

08:58I love garlic.

08:59And Janara, if you get a bit of the olive oil over there.

09:03See, we've got all that lovely sizzling fat here.

09:05I love it.

09:06So we can rub a bit of the old bacon fat on here.

09:10It's so good.

09:11Just put the tomatoes on here.

09:13That's all right.

09:14I do it.

09:14We're just going to squash it in.

09:15I do it.

09:15Both sides.

09:16Yeah.

09:17So great bread.

09:18Great olive oil.

09:19A little rub of garlic.

09:21And then beautiful blistered barbecue tomatoes.

09:24My gosh.

09:25This is going to be the best.

09:26So this now goes back on here.

09:30Just to kind of almost cook into the bread.

09:32That last couple of minutes in this barbecue,

09:36that smoke will just kiss all of those beautiful things.

09:40The flavour is going to be awesome.

09:42I can't wait.

09:43I can't wait.

09:50Right.

09:51Let's do it.

09:51Now carefully get these beans out.

09:55Look at them.

09:57Gorgeous.

09:59Sausage.

10:02Those eggs.

10:03We've got these beautiful eggs in the peppers.

10:08Take the sausage now.

10:10And we're going to cut it in half.

10:13Look at that.

10:16And then these toasts, cut them into soldiers.

10:21Go, go, go, go, go.

10:24A little bit of basil on there.

10:26Yeah.

10:26Beautiful.

10:27You ready to eat?

10:28Yeah.

10:28Let's do it.

10:29Lovely.

10:31Hope you're hungry.

10:32I'm starving.

10:34Tuck in.

10:35My God, what a breakfast.

10:36You prepared for me?

10:38Hallelujah.

10:42Here, have a pepper.

10:44And I've had the peppers with the egg inside.

10:47It's so good.

10:49How's that bread?

10:51My God.

10:52Different dimension.

10:55Do you like the sausage?

10:56Are you picking up the crispy sage?

10:59Oh yeah.

11:00That smoking flavour.

11:02It's homily smoking.

11:04So good.

11:05And I've had the breakfast like that.

11:07I've been cooking for the last 65 years.

11:11This is the first time.

11:12We're out here, surrounded by nature.

11:14We've got bacon, grilled tomato toasts.

11:18Come on.

11:18Beautiful sausages.

11:20Your amazing personality.

11:22All right, I eat it now.

11:24It's food to make you happy, isn't it?

11:26Very happy.

11:55Barbecues and burgers are best friends, and I want to show you how to take it up a notch.

12:05You can't think about barbecuing without thinking about burgers.

12:08Burgers are the most common thing cooked on barbecues in the UK.

12:11I want to just open up your mind to a whole other galaxy of textures and flavours and deliciousness.

12:18If you get the patty, the garnish, the mustard, the crunch, the sauce, the cheese, and the roll,

12:25If you get that right, you're going to make the most amazing burgers.

12:28We could go like pork shoulder, mortadella with it, whole grain mustard, shaved apple,

12:34kaoli, beautiful asiago cheese that melts deliciously, and then a nice ciabatta bun.

12:39If we're going down a kind of like Greek islands vibe, beautiful lamb, pistachios pounded up,

12:44gorgeous Dijon mustard, feta cheese, and little pitas.

12:48It doesn't have to be a roll.

12:50Then beef burger, smoky bacon, we've got the french mustard, tomato, cocktail sauce,

12:55some cheddar, and a nice sesame seed bun.

12:58Right, let's do my one.

13:01Burgers on the barbecue taste a million times better than when they're cooked any other way.

13:06And if you follow these key principles, you can't go wrong.

13:10This sesame chicken burger has got it all.

13:13It's even kissed with the flavour of sweet wood smoke.

13:16And I'm going to show you two cool ways of barbecuing them so you're covered whatever you're set up.

13:26I'm cooking on gas, so no charcoal. We'll preheat that up. Gas is really convenient, that's why

13:33people love it. It hasn't got that kind of flavour of smoke from wood and charcoal, but you can fake

13:39it

13:39really really well. You can get little boxes where you can put fruit woods and get that smoky flavour.

13:44It's a clever little hack. So I've got this one going, put that to the back.

13:50We've got good quality chicken mince. We're going to go in with a nice seasoning of salt and pepper.

13:57Then take a lime and just grate that lovely zest. Nice and fresh.

14:04So mix this up. This is 500 grams of chicken and we'll divide it into four.

14:10And of course you can do them bigger if you wish. So the inspiration for this was Korea.

14:15Been there a few times, amazing country. They're really good at those beautiful fermented flavours.

14:20I'm going to celebrate this and pair it up with gochujang. Famous Korean chilli paste.

14:26It's been fermented. It is really juicy. It's big, it's bold, it's not too hot. You can get it in

14:32supermarkets now. Very cool. So good with so many things. If you mix that with yoghurt you get a

14:37fantastic sauce for your burger. So next sesame seeds give you an amazing texture and flavour. So just

14:44sprinkle that over the top. I like to give them a little spritz with some olive oil just so we

14:49get

14:49nice colour. And I'm actually going to do two on the plancher here and two on the bars just to

15:00get

15:00a comparison on how they cook. I've turned this gas barbecue on full whack. We're doing a burger.

15:06It's hard and fast, quick cooking. The plancher is basically like a cast iron or metal thick tray.

15:13The fat that renders out of your meat stays there making a lovely crust. So you actually build up a

15:18really nice kind of crispy outside. If you can't get one of these a cast iron pan is absolutely

15:23fantastic. If you think putting a pan on a barbecue is weird, honestly it's not. It's a brilliant thing.

15:29Of course here on the bars you get bar marks, char. When the fat renders it hits the heat source

15:34underneath and gives you smoke so it has a bit more character. You can kind of just play with

15:38different cooking methods. Both is really really good. Look at the crust that we're already getting.

15:44I'm just going to take this down and get a bit of smoke on those lovely sesame chicken burgers.

15:50So while that's cooking away I'm going to take some nice squeak yogurt.

15:55Three big spoons like that. And then I'm going to take some of that gotchu chang,

15:58a nice little heaped teaspoon, a lime juice, and that has to be the simplest sauce ever.

16:13I'm going to take my milk buns now and give them a little toast.

16:21And then I'm going to do a really delicious crunchy slaw. So take yourself a little speed peeler

16:28and really finely slice that cabbage. Then by scratching it like this allowing your humble cucumber

16:36to hold on to dressing better. Pepper, finely slice it.

16:47Nice big chunks of mint

16:53and then spring onions. Squeeze of lime juice, a drizzle of good oil,

17:04and season with sea salt.

17:09And you're good to go. So let's take some of that gotchu chang.

17:29A little bit of the cucumber. Let's get that chicken on there.

17:40Two on the plancher just gives you that attitude, that crust.

17:46And two on the bars, creating these sear marks and these chars.

18:01That lovely slaw.

18:09And there you go.

18:12Look at that perfect little handful. Off for the plancher.

18:16And now the moment of truth. I've got to try and get it in my mouth.

18:26First up, the milk bun is so soft and with the crunch of the sesame on the outside

18:31of the chicken. Amazing. There is that little kind of waft of the smoke from the smoke box.

18:37Love that. And then of course that slaw is so fresh and a lovely warmth of chilli.

18:47So if you've never cooked on a plancher before, give it a go. Really crispy and gorgeous.

18:53Whether you're doing that on the plancher or straight on the bars, think about that philosophy

18:57of a burger at the beginning. Think about combinations and stories and crunch and pickle

19:01and buns and all of that good stuff. Have fun with it and get barbecuing.

19:10Come and get it.

19:40So if you want to achieve the

19:41most incredible vegetables then cooking them in a barbecue over hot coals is one

19:47of the best things ever. We're talking about blistering and charring and

19:51smoking it's a really beautiful thing. So we are gonna make the most spectacular

19:56veggie meze all down here so I've just lit three firelighters under the chimney

20:02filled it up with briquettes that'll be ready to go in about 15 minutes and then

20:06we can get cooking. When it comes to show-stopping dishes this veggie barbecue

20:12meze offers the perfect spread. Smoky aubergine baba ganoush, dressed roast

20:18peppers, minty courgette and halloumi cheese with apricots served with a

20:25flatbread to mop it all up. These incredible barbecue flavors beat cooking

20:29in the kitchen hands down. Choose your favorite for an intimate meal or go big

20:35and make all of them for a family feast. We're gonna shake it evenly all over the

20:42base of the barbecue. This is a high heat. To start I'm gonna get all the veggies on

20:49the grill and then I'll show you how to bring each dish together.

20:55So meze, think picnic, think tapas. What we want to do is have beautiful seasonal

21:00veggies and do gorgeous things with them. Let's prepare the beautiful aubergine dip

21:06called baba ganoush. I'm gonna take these two aubergines, give them a little

21:11prick and these will go straight onto the coals, trust me on this one. Now what's

21:16gonna happen is it's gonna burn the black skin and it's gonna give it a toasty

21:20smokiness that is really fantastic. So aubergines are on, the courgettes here

21:26whole. Straight onto the bars like that. Peppers, paderon peppers. If you haven't

21:34got a center part of your grate that comes out just take the whole grate up

21:38carefully pop in your aubergines and put back on. Now this is a high heat so our

21:43job is to blister and burn all of this and then on the inside it's gonna steam.

21:48Pick up that smoky flavor and then we can do amazing things with it. I'm gonna have

21:53apricots with halloumi. Just lightly score that. A little drizzle of olive oil.

22:02Halloumi goes on there as well. Put the lid down now. How cool is it that we can

22:07grill and roast in a barbecue?

22:17Let's have a look back at our barbecue. We've got some nice cooked paderon peppers. These

22:25ones are not ready yet. You can probably even try these on the coals as well. You

22:30just get this extra layer of flavor from cooking over charcoal than anything else.

22:44Hopefully by now our aubergines will be done. That's only had about 15-20 minutes. So I just

22:50let that rest for a little bit. So let's check the halloumi. That's coming along

22:55really nicely. Look at that. Then we'll start stealing these apricots. All I'm

23:03going to do is remove the little stones. Look at the colors. What we're going to do

23:12is just dress these apricots with little salt. I've got some lovely thyme here. You

23:19know maybe even a little squeeze of lemon juice. You could put a little honey on

23:23here if you wish. Yellow peppers come out. Red peppers come out. The halloumi and

23:38those beautiful apricots are in an oven-proof stoneware bowl and they can

23:42carry on roasting and doing beautiful things. Here are those aubergines. Just

23:52gorgeous aubergine. This is the thing about barbecue cooking that I absolutely love.

23:57One minute it's brutal and the next minute you've created textures that are

24:01decadent and silky. We can take some of these juices that are coming out of the

24:08peppers and the aubergine. Look at those. And we'll have a lemon. Season. Good oil. Olive oil. Tahini.

24:23Absolutely gorgeous. I want to just slice this spring onion. And then a nice little

24:33wadge of parsley. Stalks and leaves.

24:45Just grate about one third of a garlic clove. Not much.

24:51Look at that. Baba ganoush. Done. Love it. Let's have a look back in here. Finally those two courgettes. I

25:03like

25:04the idea that you take them and you kind of nearly burn them. It makes the outside

25:08really dry and that means absorbent. And on the inside it's really soft and sort of

25:14really juicy. So I like the idea of badly cutting them. We're gonna season it with

25:23lovely sea salt. Extra virgin olive oil for sure. Mint and courgettes are very good

25:29friends. Take a nice little bunch and chop it up. And then another best friend. Chili. So lovely

25:39colours. A little bit of heat. Let's have some nice vinegar now. And then we mix it together. Look at

25:53that.

25:54Beautiful colour. Simple, simple things made beautiful through the genius of cooking over

26:01live fire. What a treat. So next job. Peppers. That kind of burnt and charred skin comes off.

26:11But the flavour and the sweetness of those peppers will be intensified. But then also inside you've got all

26:18this juice. Right. And that is just going to give you exceptional flavours. I'm using a kettle barbecue

26:25today and we've got beautiful little briquettes in there. But whether you're using gas and even

26:31electric barbecues now. Like you can still create these amazing charred and smoky flavours. So we can

26:37take this, put it in the composter and then you don't even have to use a knife you can just

26:43tear it.

26:51Look at those lovely padron peppers. Beautifully colourful food full of flavour. Give it a season with sea salt.

27:03Capers. Red or white wine vinegar. A little drizzle of olive oil. You can add beautiful olives. Just tear

27:11them up nice and rustic. Have a little look at the halloumi. Those apricots are just cooking down.

27:19Absolutely stunning. By caramelising the apricots you're really kind of bringing different sweet flavours.

27:26So I'll keep that going just for a bit. I want to show you how to make the simplest, quickest

27:30flatbread.

27:32So here we've got 300 grams of self-raising flour. We'll put into that a generous pinch of salt.

27:38Go in with 250 grams of Greek yogurt.

27:44And then just a nice little drizzle of olive oil. Bring it together and I'm going to roll it out

27:52thin,

27:53almost to the size of the barbecue. So a big old gigantic flatbread cooked at the last minute,

28:01dipped into all of these things and enjoyed is a thing of beauty.

28:09Once it's come together, put a little bit of flour down and then we can roll it out.

28:22I'm going to take a few sesame seeds and put those on the top.

28:28Lovely flavour.

28:29Jamie, where are you?

28:30Yay! Hello pups. Hello mum.

28:34Very good timing I must say.

28:36I've seen the barbie going.

28:38Are you hungry?

28:38I am now.

28:39Always hungry.

28:40Good. What is this, Sean?

28:41So this is a very simple yogurt flatbread. I'm just going to wind this up and then you can unwind

28:49it.

28:50That looks amazing.

28:51If we're lucky, we might even get a few beautiful little bubbles and get a really nice light dough.

29:00One, two, three.

29:02Oh, look at that.

29:03Fantastic.

29:04It doesn't need much time.

29:11Here mum, can you take that? It's nice and delicate like you.

29:13Oh, this table looks so pretty.

29:15So everything's been cooked on the barbecue.

29:19Yeah.

29:19This is halloumi, which I grilled and I also grilled whole apricots. So good.

29:26So mumma, there you go.

29:28You can literally grab some of that flatbread.

29:31Look at the colour there.

29:33It's amazing. I love the peppers. I love all of it.

29:37Lovely.

29:38But it's nice to be outside, isn't it?

29:40I do think that you tend to remember dinners around barbecues more than just inside.

29:46Don't you think?

29:46Yeah.

29:48You built your own barbecue, didn't you?

29:50We did.

29:51Massive one.

29:51Yeah, big one.

29:53Well, cheers guys.

29:54Thank you so much for coming over.

29:55Oh, you're welcome.

29:57Thank you for inviting us.

29:58Always.

29:58It's lovely and bringing back memories of old barbecues that we had.

30:02Yeah, yeah.

30:04We had quite a few, didn't we?

30:05A new, a new memories that we've got now.

30:07Yeah, yeah.

30:08Aw, cheers.

30:09Cheers.

30:17Someone else who knows a thing or two about cooking on a grill

30:20is best-selling writer Rukmini Aya.

30:23You could use this mint in our lunch, what do you think?

30:25Put it in lunch?

30:27Passionate about veg, she's authored a cookbook celebrating plants on the barbecue.

30:32Rukmini is happy as growing, picking and cooking outdoors, and as a busy parent, needs it to be

30:38practical.

30:40With barbecues, I like things to be really simple and achievable.

30:43Since having my kids, I haven't opened a charcoal barbecue in about three and a half years.

30:47If I'm using an electric barbecue, I don't have to worry about the coals and all the mess,

30:52and an open flame.

30:53So today I'm going to make these paneer kofta. They are amazing. I highly recommend you make double

30:58because they will disappear in seconds. First, I'm going to turn on electric barbecue. So I'm just

31:03going to turn the dial up to max. Now let's get to the recipe.

31:09Rukmini Spiced Paneer Kofta is a delicious lunch or dinner that you can make in minutes.

31:18I would usually think of a kofta or a meatball as being meat, but of course you can make vegetarian

31:23ones too, especially with a really rich vegetarian ingredient like paneer.

31:28It's really good. Texturally, it's really lovely because it's sort of like soft melty cheese.

31:31You can get them in bigger supermarkets.

31:35Just grate it in and I'm going to make it much more interesting by adding all these lovely spices.

31:40Now I've got some freshly ground cumin here. I've got some freshly ground coriander.

31:46You get all those lovely notes of lemon and it tastes really fresh. Turmeric, just half a teaspoon.

31:53Chilli powder. My chilli tolerance is quite low, but my husband likes loads.

31:56Use as much as you like. A little bit of ground pepper.

32:00Now I've got some mashed potato. There's about two tablespoons, so it's great if you've got some

32:05leftovers to use up. And now coriander. Some people don't like fresh coriander.

32:11You could definitely use fresh mint. It would be really, really nice.

32:17And now curry leaves, which I absolutely love. It's optional if you can't find them, but if you can,

32:22they give the most incredible flavour. Now one egg. I'm just going to use the yolk here to bind

32:30everything together. Salt. Mix that all together. I think the cat is here because she wants some paneer.

32:41As you can see, I'm able to press it together into the kofta quite easily.

32:46This recipe of mine is a mash-up of two of my mum's recipes. She makes really amazing Indian

32:50potato cakes called aloo tiki. And she also makes amazing paneer kofta. I thought it'd be nice to

32:55put the two of them together in one dish. If you can make them a little bit flat in your

32:59hand,

32:59that's going to help you flip it on the barbecue. I feel like the spicing is a combination of the

33:04spices from where my mum's from, which is Calcutta, and South India with the curry leaves,

33:09where my dad's from. And sort of between the two of them, they have such amazing food cultures.

33:16I'm going to pop these into the fridge for half an hour, then I'll just do a quick tidy up.

33:27These are nice and chilled and they are ready to go on the barbecue. I'm going to brush them with

33:31some oil. They are going to get that incredible sort of smoky depth. I would say at least five

33:41minutes per side. I grew up in a vegetarian house and vegetables benefit so much from going on the

33:48grill to the extent that people might not even notice that you didn't have a sausage on the

33:53barbecue. So these are ready to flip. A bit wonky, still going to taste great. So these are going to

34:03be on

34:03the barbecue for another three to five minutes. Think of this like the perfect roast potato. It's going to

34:08be lovely and crunchy on the outside. That's going to be perfectly soft inside. This char is exactly what

34:14I'm looking for.

34:25So I've just got some yoghurt here to serve. Some lime wedges.

34:33While the coffters are cooling, I'm going to get my watermelon salad ready. Have you had one where you

34:37put the watermelon on the barbecue? Maybe not. It's really going to concentrate the flavours. I'm just going

34:43to chop this into really nice big wedges. Oil them a little bit on each side.

34:51Now I want the barbecue to be the same really hot heat that I used for the kofta.

34:58So leave some space for the cheese. Get a bit of oil.

35:05Pop the feta in this dish. It's going to get lovely and hot through there.

35:08Now it's time to flip over the watermelon.

35:14Cold, crisp cucumber. Amazing texture with the warm feta.

35:19Now the dressing. So obviously it's got to be mint because, you know,

35:22mint, watermelon, feta, cucumber, absolute classic combination.

35:33Some extra virgin olive oil.

35:36Lemon juice.

35:38Salt.

35:41And that's going to go beautifully with everything else.

35:52Put the feta in the middle.

35:59I love adding fennel seeds for that lovely sort of anise-y pop that they give.

36:13Time to dive in.

36:19So nice.

36:21Particularly with the koftas. It's really crisp on the outside, really soft on the inside.

36:24And that's spicing. It's so warming.

36:31And the thing I like best about it is this amazing smoky flavour that you get from doing the kofta

36:36on the barbecue instead of, say, in the oven.

36:39And the watermelon as well. You get that intensity of sweetness.

36:42It's absolutely magic.

36:50Here you go, darling.

37:16I've got a real showstopper of a dish for you.

37:19This is my Surf and Turf Mixed Grill.

37:21So beautiful and so delicious.

37:24And one of the reasons it's so delicious is the method of cooking that I'm going to use.

37:29It's what the Spanish would call a la plancha.

37:31And this is just an evolution of historical ways of cooking.

37:35Since the early days of cooking over fire, we've found ways of using either rocks or flat stones

37:41or pieces of metal to capture those fats.

37:44And nowadays, you can take a cast iron plate, or you could call it a plancha,

37:48and I can put this on a coal or gas barbecue like that.

37:53And you can keep those fats that would normally render onto the coals and can take your barbecue game to

37:59the next level.

38:02This crowd pleaser is perfect for entertaining.

38:05My Surf and Turf Mixed Grill, cooked on the griddle with butter and wine, sizzles in billows of steam.

38:12It'll give you deep grilled flavours that only outdoor cooking can.

38:17Scale it down for a smaller group, or get some pals over and enjoy the moment.

38:26It's the mixing of the fats and the flavours that makes this dish so special.

38:30So, let's light this up.

38:32Hot, medium and cool zone, so you can really control things beautifully.

38:37The chicken comes first.

38:39Beautiful thighs of chicken, skins on, the bones in.

38:43Simply season it with salt and pepper on both sides.

38:50And then skin side down, straight on there like that.

38:58If you want, we can put this grill press on top of the chicken.

39:03And you can hear that sear.

39:05That weight is going to press the chicken down and give you more surface area contact.

39:10I've got chorizo here.

39:12So I'm just going to cut these into little centimetre slices.

39:15The chorizo, of course, has got that blend of spices, seasoning, garlic.

39:24Put the chorizo next to the chicken.

39:27And you can see already the fat rendering out of this chicken.

39:31So this is one of the joys of cooking a la plancha, right?

39:35I can use that to flavour veggies.

39:38So a really nice underrated veggie is fennel.

39:43Cut this in half, then into quarters, and then each quarter in half.

39:53Now I can take this fennel and it's that, that's what it's all about, right?

39:59Those beautiful rendered fats.

40:07Look at the crust that we're already getting.

40:11Now what I can do is take some french beans.

40:17That's going to go on all these little chickeny, sticky bits.

40:20What's great about these bigger setups is you can really produce quite a lot of food

40:25if you've got people coming around.

40:27So far we're only cooking with the fat from within the sausage and the chicken.

40:34But I want to add another fat and that is a flavoured butter.

40:38I think the principle of a flavoured butter is a beautiful, beautiful thing.

40:42So get some spring onion, a lemon, some anchovies and capers.

40:52With a little anchovy here, you're not going to taste it sort of outrageously.

40:56It's going to kind of mould into the background.

41:01A little bit of lemon zest.

41:06Peel a couple of cloves of garlic.

41:12Get yourself some nice herbs, basil, parsley and just chop it all together.

41:22We'll take a pack of butter that's softened

41:27and mash it up.

41:33And then you can just mould it into a little cylinder.

41:37You can even keep that in the freezer for a rainy day, absolutely beautiful.

41:41So let me wash my hands.

41:43What I'm going to do now is just get those beans off of the plancher.

41:50Beautiful.

41:51So beans cooked in chicken fat and chorizo fat.

41:54Happy days.

41:56If you've never cooked beans like this before, you have to try it.

42:01Move the fennel down to the cooler part.

42:05I can move the chorizo.

42:07The chicken can also come down.

42:12And all that sticky goodness here, I want to use for just finishing off this dish.

42:21I'm going to take some lovely cherry tomatoes and let them blister.

42:26And they'll start giving over a little bit of their juices as well.

42:33So I've got a nice baguette.

42:36Cut it about two centimetres thick.

42:39These are going to be the best croutons ever.

42:41You can do this on any barbecue, whether it's gas or charcoal or wood.

42:46Just get yourself a nice cast iron pan, put it on the barbecue and then start creating these

42:52layers of flavours and fats and spices and herbs.

42:55It's really good fun.

42:57See this chicken here?

42:58This is perfectly cooked now.

43:00And if you're using a thermometer, get it to 75 degrees celsius, which is 165 fahrenheit.

43:07Go in now with some of that beautiful flavoured butter, right?

43:12Straight on to the surface here.

43:18Then I'm going to go in with the mussels and the clams.

43:24This is going to be so outrageously tasty.

43:28Mix it in the butter.

43:30I've got a basting dome here, or you could just use a metal bowl.

43:35And that just keeps that steam in there.

43:37We've gone from scalding and searing and frying to now, here, it's simmering.

43:47And now we can go in with these beautiful prawns.

43:54The prawns take hardly any time to cook.

43:56I'm going to take a little bit more of that flavoured butter.

44:01And now I can start mixing pretty much everything together.

44:08Then we can go back in with the green beans.

44:12This cooking together gives you this kind of harmony of flavours.

44:16Like everything is flavouring each other.

44:18The chicken and the beautiful croutons.

44:21I want that crispiness.

44:23Get yourself a nice big platter.

44:28Look at that.

44:35This is party food that is exciting.

44:39But look at this, look at the colour.

44:53Also what you can do is clean this plancher with a little wine and a little butter.

45:00Actually what you're doing is creating another sauce.

45:05How good is that?

45:07And that sauce can live over here.

45:13And all I do now is just finish that with some nice delicate herbs.

45:19Bit of tarragon, bit of parsley, whatever you want.

45:25But that's enough talking, let's have a little try.

45:27Come on, let's try one of these prawns.

45:32I love it.

45:34So good.

45:34A good sign is always the crouton.

45:42But one that's soaked up all those juices.

45:45Just outrageous.

45:46Sweet tomatoes.

45:48Spicy chorizo.

45:51So good.

45:52All that herby butter.

45:55Let's try a bit of chicken.

46:01The meat is tender, it's falling off the bone.

46:05So on a coal or gas barbecue, one of the beauties is the fat renders from meat and fish

46:10and then it drips down on the coals and gives you a waft of smoke.

46:13Now that's beautiful, but if you catch that fat, then you can share flavours.

46:18And that is what's brilliant about plancher cooking.

46:22Come and get it, guys.

46:34And then save.

46:51And you can add, guys, let have this nice body for you with the kingdom.

46:53Oh God, chef.

46:54Thinkaben produced by Wentworth, Shaw, full structure, or membership.

46:54Exactly for you.

46:58Betsy, it's a lot of construir.

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