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Ainsleys Fantastic Flavours - Season 3 - Episode 08: Summer Flavours Eng Sub
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00:00Ready, one steak frit with bernet sauce to go.
00:04Forget the fuss, forget the frills, call me old-fashioned,
00:07but I reckon that good food comes down to one thing, flavor.
00:11Yeah, boy, we're talking delicious food.
00:15It could take just one or two simple ingredients to really make a dish sing.
00:20When you are in the mood.
00:23So this series is a celebration of fantastic flavors from all around the world.
00:30I'll be cooking some of my favorite dishes.
00:33That's a portion, isn't it, eh?
00:34And revisiting some wonderful recipes from my past travels.
00:38Wonderful stuffed aubergine.
00:42I'll be inviting some of my famous friends into my kitchen
00:46to share the foods that fill them with joy.
00:49Yes!
00:50And some cracking chefs are stopping by.
00:53Wicked.
00:54To show me flavors that brighten up their day.
00:57And hopefully yours too.
00:59Why, we're going to have some fun.
01:01So come on, join me for an epic feast full of fantastic flavors.
01:10Hello and welcome to Ainsley's Fantastic Flavors.
01:14Today we are soaking up the rays and bringing you some summer vibes,
01:18some summer food.
01:19And it's all happening right here, right now.
01:24Coming up on today's show, Joseph Denison Carey visits the strawberry farm,
01:28which inspires me to make delicious summer pudding.
01:31Oh, boy!
01:33You're in for a bit of a treat.
01:35The fabulous Lisa Snowden is bringing her signature flair to the kitchen.
01:39I tell you what, the flavors.
01:42You're going to be happy with that.
01:44And I make the perfect summer salad.
01:47Oh, ha, ha, yeah, boy.
01:52Let's get into the taste of summer.
01:54And I'd say this recipe really does remind me of my holidays,
01:58especially when I was in Greece, going around the islands and stuff like that.
02:02It's my easy chicken, you know, with a beautiful Greek salad with a feta sauce.
02:11OK, first of all, I'm going to start off with my yoghurt, Greek yoghurt.
02:16And I'll just pop that into my bowl.
02:20That's it.
02:22And then we've got some beautiful spices.
02:25You know, when you start thinking of marinating your meat,
02:28you're talking about adding the addition of something just to lift the whole thing.
02:31Well, look what I've got in here.
02:32I've got some paprika.
02:33I've got a touch of cumin.
02:35I've got some allspice and oregano.
02:38And I just think they really work wonderfully well together.
02:41Just going to sprinkle those all on the top there.
02:47That's it.
02:48Touch of garlic.
02:50Just going to give that a little grating.
02:53By all means, use a tube of garlic.
02:56Whatever you've got that fresh is best.
02:58Doesn't make a difference.
03:00There it all is.
03:01Let's just get that garlic in there.
03:03That's lovely.
03:05And, you know, there's me about to cut a fresh lemon.
03:09And I think in my lemon bowl here, I've got half a lemon already.
03:12So I'm just going to use that, okay?
03:15And in we go with that.
03:17And a little splash of the old olive oil.
03:21Then we'll season that up.
03:23There you go.
03:37Look at that.
03:38Beautiful.
03:40Remember, you can actually taste it.
03:42Sometimes we make marinades and stuff like that.
03:44There's nothing raw in there.
03:45And there's absolutely nothing wrong in having a little bit of a taste.
03:49Because then you know.
03:50You know what's happening.
03:51You know what to expect.
03:57You're all...
04:01Come on.
04:02Let's get our meat in there.
04:04And make sure you pop that in there.
04:08And you rub it round.
04:10That's it.
04:11Give it a good rub.
04:13That's it.
04:14Oh, get all that flavour in there.
04:17Beautiful.
04:18Mmm.
04:19Once that's marinated, all that lovely flavour is going to come out.
04:22And when it chars a little bit on the grill, it's even better, isn't it?
04:25Really lovely.
04:26Just wash your hands.
04:38Yeah, look, that's perfect.
04:40And we've captured that wonderful Mediterranean summer flavour.
04:44That is ready to go onto our grill.
04:59Wow.
05:00Yeah.
05:02Looking good.
05:03Smelling good.
05:04What about that sauce?
05:05I've got my yoghurt here.
05:07I'm going to pop that into my little food blender here.
05:12That's OK.
05:14I've got it all over me funny bit.
05:18It happens to the best of us, doesn't it?
05:20It really does.
05:21That's it.
05:22Lovely.
05:23And a bit of feta cheese, too.
05:26OK.
05:27Just crumble that feta in there.
05:29All right.
05:31Lovely.
05:32There we are.
05:33I've also got a clove of garlic.
05:36You know what I'm like with my garlic.
05:37Love that.
05:38But it's very much in keeping with the tradition here.
05:41All right.
05:42There we are.
05:43A little bit of garlic going in there.
05:45Just a touch of water.
05:47You control this just a little bit.
05:49You can start off with a teaspoon first,
05:51and then you can add a little bit more.
05:52Also a little bit of oil.
05:55A touch of oil going in there.
06:00That's it.
06:01About one and a half, two tablespoons of oil going in there.
06:05And a juice of half a lemon.
06:16There we are.
06:18Squeeze that.
06:20Now here's something.
06:21This is a little addition here.
06:22I've got some chili flakes.
06:24A little bit of a kick.
06:25And it's not too much, really.
06:26And some pepper.
06:28No salt.
06:30Because that feta has got quite a saltiness to it naturally anyway.
06:36Okay.
06:37We'll put that there.
06:38Put on our lid.
06:40And we'll blitz it away.
06:48There we are.
06:49A beautiful feta sauce.
06:51Just pop that into a bowl and have a look at that consistently, shall we?
06:55There you go.
07:00Lovely.
07:01Look at that.
07:02It's like the finest hummus you can get, you know?
07:04There we are.
07:05Let's just get the rest of that out.
07:07Oh, my mum would be proud of me.
07:08And make sure you get it all out of the thing.
07:12There you go.
07:13Yeah, there you are, mum.
07:16Oh, that really, really is lovely.
07:18Just put that to one side.
07:20Let's turn over our chicken.
07:22Here we go.
07:25Now, that's marking up beautifully.
07:34A little squeeze of lemon.
07:35This reminds me of walking around the street.
07:37And you see all the vendors squeezing lemon juice and stuff.
07:41And it just feels so lovely.
07:43The smell.
07:44Love all that.
07:45Come on, let's finish off that salad.
07:47Right.
07:47Let's put our onions in here.
07:52Cucumber.
07:52Slices of cucumber.
07:56Fresh tomato.
08:00Olives with a bit of that juice.
08:04Yeah.
08:05Bit of lemon here again.
08:09Okay.
08:11Dried oregano.
08:15A bit of parsley, roughly chopped.
08:23Oh, and I haven't mentioned that I've got some really lovely oregano fries.
08:28Keeping in that theme, you know.
08:31Beautiful.
08:38Bit more olive oil in there.
08:40Okay.
08:42Season it up.
08:44Always season it up.
08:47And look at this.
08:48I call that summer in a bowl.
08:51Really, really lovely.
08:53Come on.
08:53Let's finish this off and eat.
08:56Okay.
08:58Oh, my gyros are ready for slicing.
09:03That's beautiful.
09:05There they are.
09:06Just going to let those rest for a little while.
09:09Just a short while.
09:10And so when we cut it up and put it on top of our bread with salad and our gorgeous
09:15fetter sauce,
09:16it's just going to be lovely and tender.
09:18So let it rest for a bit.
09:24Oh, I like the old chips.
09:30Oh, great.
09:31Look.
09:31Got my lovely oregano chips.
09:34Literally, it's just potato and I'll sprinkle the oregano, spray with a little bit of oil,
09:38put them into the oven.
09:39Halfway through, just give them a little bit of roti, Sean.
09:43They're lovely.
09:44Okay.
09:45There's our oregano fries.
09:46Let me put them down here.
09:48And slice up that chicken.
09:53Let's just take that out.
09:55Beautiful.
09:57Perfect.
09:59Look at that.
10:00A bit of feta sauce here.
10:04There you go.
10:08A bit of salad.
10:14Get some of those olives around there, too.
10:18That's it.
10:19Beautiful.
10:21And what about our chicken?
10:23Let's just dot that chicken around like that.
10:27Beautiful.
10:27Bung on a few lovely chips.
10:30That's okay.
10:31It wouldn't be an eros without the chips on it, would it, eh?
10:35There we are.
10:35And last but not least, because I like it spicy, some hot pepper sauce.
10:40Pantapa mai.
10:42Beautiful chicken.
10:44Beautiful chicken.
10:44Oh, yeah.
10:46Bit of lemon.
10:46Bit of parsley.
10:48And, uh, well, there you have it.
10:51Ooh.
10:54My easy chicken, eros with a beautiful Greek salad, feta sauce and oregano fries.
11:01Well, I have to say, that's a summary start to the show, isn't it, eh?
11:04And the sun and the food are only just coming out.
11:10After the break, Joseph Dennison Carey is heading out on a fruity adventure.
11:15That might be one of the best strawberries I've ever had, genuinely.
11:18Legend Lisa Snowden visits my kitchen to share her extra special summer crab linguine.
11:25Oh, look at that face.
11:26He's happy.
11:27And I'll be rustling up a nectarine fennel and mozzarella panzanella.
11:33See you soon.
11:41Hello, welcome back.
11:42Today, we're celebrating summertime, and we're filling the kitchen with sunshine.
11:49So far, I've served up a delicious easy chicken, eros.
11:53Well, there you have it.
11:55Ooh, e faristo.
11:56And coming up later, Lisa Snowden joins me to make her sumptuous crab linguine.
12:02This is my kind of food now.
12:03I like one pot.
12:04Family style.
12:08But first, we're taking a look back at where my foodie friend, Joseph Dennison Carey,
12:12went exploring the wonderful world of strawberries.
12:17Is there anything that says British Suburtime more than a glistening red strawberry?
12:21I've come here to meet Jenny to learn about this iconic fruit.
12:36This place is absolutely beautiful.
12:39This place is absolutely beautiful.
12:39I imagine you're probably quite used to it, though.
12:41How long have you been working with strawberries?
12:43Approximately 20 years now.
12:46Wow.
12:46How do the pickers distinguish between which strawberries are ready and which ones aren't?
12:50This pill will be picked twice in the week.
12:53So they'll come through and pick the red berries first, obviously.
12:56And then they'll know.
12:58They're mainly experienced guys.
13:00And then they'll leave the green berries.
13:02And then later on in the week, they'll be picked again when they ripen.
13:05So that one looks beautiful.
13:08How do I do it?
13:09Where do I break it?
13:10Just here?
13:10Yep, that's fine.
13:12Oh my God, it's a huge strawberry.
13:14Can I taste it?
13:14Yes, you know, yeah.
13:17That's so good.
13:19That is incredibly sweet.
13:21I'm going to be honest with you.
13:23That might be one of the best strawberries I've ever had, genuinely.
13:26Fresh from the vine.
13:28So how many strawberries will a picker pick in a day?
13:31A top picker could probably pick about 80 kilos an hour.
13:3580 kilos of strawberries in an hour.
13:37That's insane.
13:38That's so many strawberries.
13:40And once they've been picked, where do they go?
13:42From the field, they'll go to our cold store where they are chilled.
13:46We try to have them there within the hour,
13:48which helps the shelf life to get the temperature down faster.
13:54From there, they'll go to our pack house where they're packed
13:56and then shipped off to the supermarket.
13:59So how long will it be between the cooler and the supermarket shelves?
14:02We aim for 48 hours.
14:03Wow, it's incredible.
14:05I mean, one hour to the cooler and 48 hours to the supermarket is great,
14:08but I think I prefer the three-second route.
14:11I'm just going to grab that, take that with me.
14:22Strawberries really do say summer.
14:23Amazing fresh, and there's so much you can do with them.
14:26I can't wait to see what you do, Ainsley.
14:31Well, this recipe is an absolute classic.
14:34It's summer pudding.
14:36Do you remember those?
14:37How could you not?
14:38I mean, it's the best.
14:43Look what I've got here.
14:45I've got some beautiful blackberries and strawberries.
14:47Just quickly snip out that bit of stalk there.
14:52Keep a few back for a little bit of garnish later on.
14:56And if some of them are too big compared to the others,
14:59I'll just snip them in half.
15:00All right?
15:01What we want, of course, is we want to extract all that wonderful juice.
15:06For want of a flash word, pectin.
15:08Pectin is that wonderful, natural, sugary, thickening agent
15:12that comes from fruit.
15:14Take those, and we're going to put that into my pan.
15:17And that's been on a very, very gentle heat here on the beach in St. Ives.
15:21Yeah, man.
15:22Pandi Beach.
15:23Pandi Beach.
15:25I've also got here fresh blueberries, fresh raspberries, beautiful soft fruits.
15:31I absolutely love soft fruits.
15:33All right?
15:33Not just for breakfast with your mueslis and stuff like that.
15:37They make the most wonderful desserts.
15:39Bit of sugar going in there, guys.
15:41Shake in your sugar.
15:43Yeah, yeah, shake.
15:44Shake, shake, shake.
15:46Sugar.
15:50There we are.
15:51All right, so all of that lovely sugar goes in there.
15:54And, of course, a bit of lemon zest.
15:58Absolute fab.
15:59And what I want you to do now, turn up that heat.
16:02Now, you're just going to allow your fruit to kind of cook down a little bit.
16:06Instantly, you'll see it starts to extract its juice because it's kind of warming up.
16:11Can you see what's happening now?
16:12My fruit is beginning to gloss up a little bit.
16:15All right, that's the sugar melting.
16:17Started to release the juice.
16:19But if you notice, a lot of the fruits, especially the sort of slightly larger fruits, they've released a little
16:24bit of their juice, but they're still holding their shape.
16:26So I'm just going to turn off the heat now.
16:28Can you see here?
16:29That is really syrupy.
16:30Now, look at all that wonderful juice here that's been collected or extracted, drawn out of that fruit.
16:37And that looks really, really beautiful.
16:39I'm going to take that now and I'm just going to pour that into my sieve.
16:44If you look at this, all of that's going in here.
16:46And of course, what we want is that.
16:48Can you see that?
16:49All of that lovely juice coming out there, there.
16:51That's what I want.
16:53What about that lovely bread?
16:54Well, have you ever seen anything as basic as that?
16:57Yeah, it's a good old classic white loaf.
17:00All right.
17:00Removing the crust.
17:02Don't go too fancy on me and start getting heavy with all your lovely other savoury breads or anything like
17:08that.
17:09Just a good old classic white loaf when you're making summer pudding.
17:13And what about preparing it?
17:15Well, these are a couple of cutters.
17:17Obviously, that little one there is for the bottom of my dish.
17:22I'm going to just take that, put that right at the edge, cut that out like that.
17:26You see, so it's all about preparation.
17:27All right, we're just going to get some of those for the base of our summer pudding.
17:33And then when you talk about getting towards the top of it, something a little bit bigger.
17:38But what is it going onto the top of?
17:41Let me show you here, guys.
17:42I've got my beautiful moulds, just a nice ordinary pudding mould there.
17:47And I've greased it a little bit.
17:48Just an ordinary bit of oil.
17:50You don't need butter.
17:51And then I've put it in cling film.
17:53And I've just taken that cling film and I've kind of pushed that inside like that.
17:58That's where that smaller one's going to go.
18:00And that's going to fit neatly into the bottom there.
18:04Can you see that?
18:04And this one?
18:05Well, you can imagine that's going to fit neatly on the top.
18:09I feel like a plasterer, don't I?
18:12No problem, love.
18:13I'll sort it out.
18:17Come on, let's get to making these.
18:19Look what I've got here.
18:20Look at the extraction.
18:21Absolutely beautiful.
18:23I've got all that lovely juice in there.
18:25All that natural thickness going on in there.
18:28And it really is going to be fabulous.
18:30Now, I want you to take your ring there.
18:33Look at that.
18:33And I'm going to put that into my solution.
18:36And that's going in the bottom of the dish.
18:39Now, what about the edges?
18:40So I'm just going to take my bread and cut it in half.
18:43Now, have a look at this.
18:43I'm thinking, I want that to go up there.
18:46So it's probably going to be a little bit too much.
18:48So I'm just going to trim it a little bit.
18:50Because that then fits neatly into there.
18:53Can you see?
18:53That's perfect.
18:54Then we could take another slice of your bread.
18:57And literally goes in and out and around.
19:02Okay.
19:03In.
19:04Quite quickly here.
19:06Don't want that to break up.
19:07And then fits in there just like a glove.
19:12Can you see how that fits in there really, really nicely.
19:15And as we've got that there now, we can start to pop in our fruit into here.
19:22Just like that.
19:24Easing that fruit in there like that.
19:25Look at that.
19:26Really, really lovely.
19:28And I'm going to take the one lid here.
19:29And that's going to go into our beautiful juiciness.
19:34And that will just nestle on the top there like that.
19:41And that's my first perfect summer pudding.
19:45Going to chill that down.
19:46A little bit of cream later on.
19:48Oh boy.
19:49You're in for a bit of a treat.
19:51A summer treat.
19:52A fruity treat.
19:53And why not?
19:54Come on, let's crack on and make the rest.
20:10Beautiful.
20:10Now, once you get to that stage, you have to compress that.
20:13A little bit of a weight on top.
20:14You know what I'm talking about.
20:16Let me show you what I've got here.
20:18Every time I do something where I'm pressing something down, I always use my pestle and mortar.
20:23It's just so heavy.
20:24It's absolutely perfect.
20:26Otherwise, it just sits on the side waiting for a grind, doesn't it?
20:29And when we lift it up, there we have the perfect summer puddings.
20:34I'm going to tip those out for you now.
20:35You take your tray.
20:36You put that on the top.
20:37You put a nice weight.
20:39It doesn't have to be a pestle and mortar, by the way.
20:41Be careful what you use, all right?
20:44Don't sit on it.
20:46He'll be there for hours.
20:51Okay, guys.
20:52Our perfect summer puddings.
20:53Let's open them up.
20:54Here we are.
20:56And just unpicking that.
20:59That's it.
21:00Isn't that lovely?
21:01So, so simple.
21:02You can just take that.
21:04Flip that over like that.
21:06Okay.
21:07Out that comes.
21:10Beautiful, beautiful.
21:12Marvellous.
21:13So simple, isn't it?
21:15It's a fruity program, isn't it?
21:17So let's add a few more of our lovely fruits here.
21:21Just a few of those popped around there like that.
21:24Nothing too much.
21:24And I like a little icing sugar, too.
21:28And I'm going to be serving that with just a touch of double cream.
21:34Mmm.
21:35Summertime, summer feelings, summer pudding with summer berries.
21:40An absolute classic from me to you.
21:44Go on, have a go and enjoy.
21:52Wow.
21:53That was truly a taste of summer, wasn't it?
21:56Well done, Joseph.
21:57And great to see the homegrown produce.
21:59And more importantly, how we cook with it.
22:03When we come back, Lisa Snowden is here to make a seafood celebration.
22:08This scream summertime, it's just gorgeous.
22:14Delicious.
22:15See you soon.
22:22Hey, welcome back to my kitchen.
22:25Today we are basking in the glory of summer.
22:28Yes, embracing the sunshine, the vibrant colours, the fresh ingredients and the Leardback vibe.
22:36Come on, baby.
22:39From my tempting chicken eros with oregano fries.
22:43Because I like it spicy, some hot pepper sauce.
22:47Yeah.
22:48To my sumptuous summer pudding.
22:50Mmm.
22:51An absolute classic from me to you.
22:55And later, I'll be cooking up a fresh panzanella.
22:59Ha, ha, ha.
23:00Nothing's wasted, isn't it great?
23:04But now I'm joined by a fabulous guest.
23:08She brings charisma, charm and warmth to whatever she does.
23:11Whether it's modelling or presenting.
23:14You know what?
23:14She does it effortlessly.
23:16Effort, is that right?
23:17Effortlessly?
23:17Effortlessly.
23:18Effortlessly.
23:19It's Lisa Snowden.
23:22Oh, good to see you, mate.
23:23Good to see you.
23:24Oh, lovely.
23:25Lovely to see you too.
23:26Are you good?
23:26Yeah.
23:27Oh, fantastic.
23:27Thanks for inviting me back into the kitchen.
23:29Well, do you know what?
23:30We just got on, really.
23:31And more importantly, you love food, don't you?
23:33I love food.
23:34I love it.
23:35Eating and cooking just main joys in my life.
23:38I just embrace all cuisines.
23:40Love Spain.
23:40I love Spanish food.
23:42You know, like, occasionally I might not eat as many sort of pastas and chips and, like,
23:47pizzas and things like that.
23:48Like, I'm quite careful when it comes to that.
23:50Okay.
23:50I just, I love that kind of food.
23:51I love a pizza every now and then.
23:52Love an Indian, yeah.
23:53This wonderful person won MasterChef.
23:56You've didn't see it.
23:56She won cooking mackerel, duck and a beautiful chocolate ganache with a biscuit base.
24:01Oh, I want to know all about that.
24:02I'm here for remembering.
24:03Okay, come on.
24:04Let's get a little pastime.
24:04Right, we're going to do crab linguine today.
24:06Okay.
24:06So, really lovely.
24:07This scream summertime.
24:09It's just gorgeous.
24:10It's got a little bit of chilli in it.
24:12I mean, I put a whole one in because I like it a bit spicy.
24:15But if you want to kind of, like, just put half in.
24:17We're going to go.
24:17So do I, Lisa.
24:18It's a bit spicy.
24:19Come on, Ainsley.
24:20Right.
24:21Okay.
24:22We're going to do some.
24:24We're going to stick this in.
24:25Otherwise, we'll be.
24:26Okay.
24:26We'll be here all day.
24:27So we're going to get the old linguine in.
24:29Twist.
24:30Show me how to do.
24:31What's this twisty?
24:31I'll show you what I normally do.
24:33So get that.
24:34And then it goes.
24:34You twist it like that.
24:35And it falls really big.
24:36See, I don't do that.
24:37Now you know.
24:39Yeah.
24:39That's okay.
24:39Do you put any salt in there?
24:40Yeah, absolutely.
24:41Of course you did.
24:41What am I talking about?
24:42You're a MasterChef.
24:43When am I telling you what to do?
24:44I never cooked pasta on MasterChef because I've never made pasta fresh ever before.
24:48Oh, well.
24:48And you can't use that on MasterChef.
24:50Really?
24:51You can't use pre-made pasta.
24:52You have to make it yourself.
24:53Really?
24:54Yeah.
24:54I'm not going on that, then.
24:56No.
24:56I don't think you need to, to be honest.
24:58Okay.
24:59Can I chop up anything for you?
25:00I would love you to do the shallot because I get really watery eyes.
25:04Now, I know there's a trick.
25:05You leave the end on, don't you, to stop it from taking rice water.
25:08I think I've done the onion.
25:08I never seem to have that problem with shallot.
25:10Maybe if you've got extra sensitive eyes or something like that.
25:13I get really sensitive.
25:14So I just end up, you know, dripping.
25:18My eyes will be all like...
25:20Yeah, yeah, yeah.
25:20Make-up will be all everywhere, so you don't need that.
25:22So I'm going to take the seeds out of this as well.
25:24And then the mistake I always make is when I'm doing my chilli,
25:27I will then, um, touch my face.
25:30Yeah.
25:30Touch my eyes.
25:31That's why my mum always used to rub a lick of oil into your finger before.
25:35What do you do?
25:36Rub a lick of...
25:36Sorry.
25:37She said that in English.
25:38No, I don't.
25:38I like...
25:39I love the accent.
25:40Tell me, tell me.
25:41Before she did any chilli, mind you, she'd be doing a big pot.
25:44They look at oil in the hand like that.
25:47And then just rub that in.
25:48It protects the pores, so when you wash it, it hasn't soaked through.
25:51So it doesn't stay...
25:52Yeah, it's like a barrier.
25:53Absolutely.
25:54That's what we need.
25:55That's a barrier.
25:56These are crucial tips.
25:57Even those are hurting my eyes.
25:59Yeah, yeah, yeah.
25:59I know.
25:59Let me do it for you.
26:01No, not the chillies, your shallots.
26:02Oh, the old shallots.
26:03Yeah.
26:04Well, let me cover them up.
26:05They're fiery.
26:05Don't make Lisa's eye-finger.
26:06Let's, let's, let's, shall we just get them on, actually?
26:08Yeah.
26:08Let's get those little bad boys on, because it's only when they're raw that they get...
26:12Look at me mascara.
26:13Yeah, yeah, yeah.
26:13I'm sorry, Lisa.
26:14Don't worry.
26:15Let's wait for that to you.
26:15I'll try and get that in.
26:16Hey, what about fitness?
26:17Are you, uh, are you a gym person?
26:19Yeah, I have to work out.
26:20Like walking, cycling?
26:21I have to work out.
26:21I think that's, I think that's the reason why I eat what I eat, because I, um, I have to
26:26work out.
26:27Shall I put this onion and pepper in there?
26:29Yeah, totally.
26:29Let's whack that in.
26:30Okay.
26:31So, yeah, I do, I go to the gym, I do Pilates, I walk, I have to move, yeah, and
26:37also for
26:37my mental health, it just makes me feel so much better in myself.
26:40Yeah.
26:40Like, if I'm not doing something, like, I just think I get a bit stagnant, and I feel
26:44like it releases all those feel-good endorphins, so you get a little buzz, and you never regret
26:48a workout.
26:49You might not want to do it, but I think even if you go for a walk around the block,
26:52and
26:53you've got your trainers by the front door, and you just get a nice little brisk walk on.
26:55Yeah, yeah, yeah, you get that going, yeah.
26:57And then you don't feel so guilty when you sit and you have, like, a three-course meal.
27:00Oh, well, you say you love getting to Spain, have you got family or friends there?
27:03No, I'd love to replace it, I just got back from Andalusia, absolutely gorgeous.
27:07You just love that.
27:09Garlic, prawns, despacho, what's not to love, right?
27:13All the bread.
27:14She's lived, hasn't she?
27:15You've lived, you've lived.
27:17I love it.
27:18Yeah, lovely.
27:18So, we're going to put the brown crab meat in.
27:20Okay, all right.
27:21And I'd love to give that little stir around, you're not supposed to have too much of the
27:24older white meat in there.
27:26Okay, yeah.
27:26And then I add the alcohol.
27:28Okay.
27:28Now, I'm saying we've, you could, you could put anything in there, really, haven't you?
27:32What are you using?
27:33We're just using, I like an albarino.
27:35Is this what you're giving me?
27:36What's the...
27:36Yeah, okay.
27:38Oh, yeah.
27:39Would you like that?
27:39Yeah, so I'm going to throw that in.
27:41Probably quite a bit there, a bit generous.
27:43I know.
27:44Let it, like...
27:45Lovely.
27:45Let that kind of all...
27:49And then the alcohol just kind of burns off, doesn't it?
27:51So, if people don't like drinking, then, you know, you don't have to add the alcohol.
27:54But I just thought it's just really nice and it makes it a bit more pasty.
27:57Yeah, I love that.
27:58What's coming up, Liz?
27:59What are you going to be doing?
28:00Are you going to be writing something or podcasting or are you just chilling out?
28:05Or are you going to be doing more modelling?
28:07Because...
28:07All of the above.
28:08All of the above.
28:09I know, all of it.
28:09You never stop, do you?
28:11Not really.
28:11No, it's really lovely.
28:13I like the variation of everything.
28:14Yeah.
28:15Obviously, more travelling, more cooking, more eating.
28:17I'm still kind of really into my women's health and supporting women with their kind of midlife journey.
28:23Yeah, yeah, yeah, yeah, yeah.
28:24That could be a really challenging...
28:24What's the most important thing you've learnt, do you think?
28:27Women supporting women.
28:28Yeah.
28:29Yeah.
28:29Having that sense of community.
28:30Okay.
28:33Sharing the knowledge that you've learnt, like, how it helped you so you can help others.
28:37Like, that just makes...
28:38I just feel so rewarded when I can do that.
28:41Sure.
28:41For me, I'm 54.
28:42The first 50 years have gone so quickly.
28:44Wow, boy.
28:45Yeah, boy.
28:46Yes!
28:46Looking good.
28:47Lisa, looking good.
28:50You can talk.
28:51I'm 72.
28:52There you go.
28:53Go on, Ainsley.
28:54No, I'm not.
28:54I'm not.
28:55Shaky cat.
28:57How old are you, really?
28:59Oh, 69.
29:00Oh, right.
29:00Well, you're almost 72.
29:01Okay.
29:04You know what you could do with your linguine, didn't you?
29:06Yeah, I know.
29:08Shut...
29:08Put it in a pan, let's taste it.
29:09Shut it where the sun don't stop shine.
29:11How al dente do you want this?
29:15Anyway, let's have a little nibble.
29:16That's all right now, actually.
29:17Yeah, let's have a little nibble.
29:20That's perfect.
29:21Let's throw that in.
29:22Do you want it in?
29:22Do you want...
29:23Yeah, okay.
29:24This is how I do it.
29:24Oh, wonderful.
29:25This is how I do it at home.
29:26Yeah.
29:26Don't want to use loads and loads of pots and loads and loads of utensils.
29:31Give that a little stir for me, Ainsley.
29:32Let's, like, throw that around.
29:34Yeah.
29:35Okay.
29:36We're going to chop up some of that parsley in a minute.
29:38I'm going to add the white crab mince now.
29:42Beautiful.
29:42White crab meat.
29:43Let's turn that off.
29:45Lovely.
29:46Here we go.
29:47Okay, my lovely, you continue there.
29:48Beautiful.
29:49And then we're going to start chopping some parsley.
29:53I'll chop that up for you.
29:54We'll chop some parsley in.
29:55We're going to add some lemon now.
29:57I'm going to do a whole lemon into here.
29:59So, tell us, Lise, I did mention before about the mackerel.
30:04You did the mackerel with the rhubarb, which was just...
30:06Yeah, it was poached rhubarb.
30:07Nobody expected that from you.
30:08Nobody expected that from you.
30:10And you produced this fantastic recipe.
30:13And then the duck.
30:14What did you do with the duck again?
30:15Oh, my God.
30:16That was...
30:16So, what had happened was, earlier on in the show, I had to do a recipe.
30:20And it was a duck recipe.
30:21And I'd never really cooked duck before.
30:23And it was this whole black garlic sauce.
30:26And it was a real sort of thick, creamy, elaborate sauce.
30:30So, I focused on the sauce more than the duck.
30:32Okay.
30:33So, I didn't let the duck rest.
30:34Yeah, yeah.
30:35So, when I served it up...
30:36It was a little bit chewy.
30:37It was just...
30:37It was just disgusting.
30:39It was just a mess on the plate.
30:40So, I thought, when I get through to the final, I'm going to do a duck dish.
30:43So, what I did with it, I basically, obviously, rendered the skin, took my time,
30:47and I coated it in a kind of Japanese-style soy honey.
30:51So, it was a lovely sticky vibe.
30:53And then I did mushrooms three ways.
30:55I did deep-fried a gnocchi.
30:57I did poached chestnut.
30:59I did loads of different things.
31:00There was a lot going on.
31:01Did you find that once you'd want...
31:03Your friends who came over for dinner expected miracles every time?
31:07Yeah, and I just...
31:08This is my kind of food now.
31:09I like one pot, family-style.
31:12It's the company.
31:13Exactly.
31:13You don't want to be in the kitchen all for hours and hours.
31:16And then fussing and flapping.
31:17You just want everyone to have a good time.
31:19Yeah.
31:19I just love, like, either just to cook some roasts or some nice meats,
31:22and then just have loads of, like, salads and rice salads and things all around the place.
31:26Yeah, so...
31:26And at least time for other things, isn't it, at least?
31:28Exactly.
31:28You know, socialising.
31:30Yeah.
31:31There we are.
31:31Warm, warm dishes.
31:33Just the one, do you think?
31:34We'll just serve the one and see how...
31:36Are you going to show me...
31:37Do I have to do something fancy with this as well?
31:38Do you want...
31:39Do you want pasta in there now or just on the top?
31:41So what I'm going to do is I'm going to plate it up.
31:43I'm going to add my salt and pepper.
31:44You do it any way you want, my lovely.
31:46Any way you want.
31:47This is a snowy-style crab linguine pasta dish.
31:51I'll bring that there so it makes it easier.
31:54Do you look nice?
31:55I think it's beautiful.
31:56Yeah?
31:57I think that's lovely.
31:58Okay, so then we're going to do a little, a little tiny bit of that.
32:03Okay.
32:04A little bit of that.
32:04Yeah, budgey.
32:06Yeah, I've learned from you, you see?
32:07Yeah, boy.
32:09A little bit of that.
32:11Crane on top, Lisa.
32:12And then we're going to do our...
32:13A little bit.
32:14Oh, I want to put some oil on, though.
32:15Do-do-do-do-do-do-do.
32:16That's it. That's enough.
32:16That's it.
32:17That's it.
32:17Otherwise it gets too green.
32:18Sorry.
32:19Hang on.
32:19That's a bit of a mess, isn't it?
32:21Yeah, don't worry.
32:22That's it.
32:22Quick.
32:25Maybe we do a little bit of this.
32:27Okay.
32:27See, I told you my presentation wasn't exactly up to scratch anymore.
32:32I don't know.
32:32But I tell you what, the flavours...
32:35You're going to be happy with that.
32:37Go on, name that dish.
32:38This is our perfect summer crab linguine.
32:42A little chilli, a lot of love.
32:43Wow.
32:47Oh, look at that face.
32:48He's happy.
32:50You've cooked it absolutely perfect with pasta.
32:52I shall tell you.
32:54And what wine do we have here?
32:56We've got a nice little albarino in there.
32:58That's a little Spanish.
33:01Oh, yeah, that washes it down well, doesn't it?
33:03Right, too.
33:04Sitting outside.
33:05Little sunny spot.
33:07Nice big plate of this.
33:08Oh, she's right, you know.
33:09Nice chilled.
33:10Really nice chilled.
33:10Oh, Lisa, you're getting me going.
33:12Glass of white wine.
33:13It's lucky we've got one more dish to come.
33:18After the break, it's time for a summer essential.
33:21My grilled nectarine fennel and mozzarella panzanella.
33:25Full of lovely flavours.
33:26Full of summertime flavours, actually.
33:29Oh.
33:30Ha-ha.
33:33We can't stop eating this, can we, eh?
33:35That's that.
33:35We're very happy.
33:36See you after the break.
33:37We're having a nos.
33:38See you in a couple of minutes.
33:39Ha-ha.
33:46Welcome back, everybody.
33:48What a fantastic show we're having today.
33:50Wow.
33:53We've had a little taste of grease
33:55with my chicken eros with oregano fries.
33:58It wouldn't be an eros without the chips on it, would it, eh?
34:02A tempting summer pudding.
34:04Mmm.
34:05So simple, isn't it?
34:06And lovely Lisa rustled up an irresistible trab linguine.
34:11What's not to love, right?
34:14And I've got one more summertime treat just for you.
34:18It's a Tuscan staple that's absolutely great
34:21for using up things like old bits of bread
34:24or tomatoes that have gone a little bit soft,
34:26all that type of thing.
34:27Yeah, it's my griddled nectarine, fennel
34:30and mozzarella and zanella.
34:34Salad like you've never had before.
34:36It's summertime.
34:37Come on, guys.
34:38Get your old stale bread.
34:41And then just...
34:42I'm just going to chop that up now.
34:45Oh, yeah.
34:47A few good chunky slices of that.
34:51Have you enjoyed it today?
34:52Eh?
34:52I brought some sunshine into your kitchen, isn't it?
34:55Lovely.
34:56Just food can sometimes go wham
34:58and give you that feeling of, you know, sunshine.
35:01There we are.
35:04And I've cut that up.
35:07But you can also tear it up, really, guys.
35:10Just have some nice bits there.
35:15I'll put that straight onto the tray.
35:17Now I'm going to drizzle before I tear it up even more.
35:22I'm just going to drizzle some oil on that, all right?
35:25There we are.
35:30Quite generous.
35:34Like that?
35:35Beautiful.
35:37That's it.
35:39Sort that up.
35:40And just tear it like that.
35:42Can you see that?
35:43You want to get that kind of rustic feel so, you know,
35:46when it's sitting in the salad and stuff like that,
35:49it looks like something that you've just knocked up,
35:52which you have done.
35:54And...
35:54Beautiful.
35:56Now, look at this.
35:58Can you imagine the old traditional way
36:00that they used to do things in Tuscany
36:03was just a...
36:04Traditionally,
36:05was an old piece of bread that was just left over.
36:08And they used to have loads of tomatoes,
36:09so they used to chop up the tomatoes, salt them,
36:13let the juice run out,
36:14and that would really be part of the dressing.
36:16And that was your old classic panzanella salad.
36:20Maybe a little bit more oil on the top there.
36:26That's it.
36:29Beautiful.
36:33And I'm just going to pop that into the oven.
36:35That's 180, 200, doesn't matter.
36:37You can leave that in there for about 10 or 15 minutes.
36:39Keep an eye on it,
36:40because we're just going to toast those up a little bit,
36:42and then we can take them out and put them to one side,
36:45ready to toss into our salad.
36:47Okay?
36:52Ah, now, what about those tomatoes, eh?
36:55Look at the collection I've got here.
36:56The green, the kind of purple-y shades,
36:59it almost looks like something out of the paint shop,
37:03doesn't it?
37:04Because they're so, so wonderful.
37:06Anyway, let's cut them up
37:07and toss them up and put them into our pan,
37:10because we need to extract some of that juice.
37:17I'm cutting this into quite big chunks.
37:19Nothing has to be even.
37:20Really, nothing is even here at all.
37:22Okay?
37:23In fact, it's quite nice when it's loads of different sizes there,
37:28because it just makes all the difference.
37:30And look, I've got a glass bowl there,
37:32and I've got my colander sitting in there.
37:35Take my tomatoes and put them in there.
37:37Okay?
37:44Once you taste a good tomato.
37:47All right?
37:47Now, going back.
37:48Okay?
37:49Another one.
37:54That's lovely.
37:57Let's take some of these.
38:02When you see them all coming together,
38:04looking so beautiful,
38:06it's like a ray of sunshine, isn't it?
38:08Okay, there's all our tomatoes going in to our bowl.
38:13Beautiful.
38:13Now, let's get some salt on those.
38:32Okay, give that a little bit of a squeeze.
38:36Just sit in a little bowl on top there.
38:39Allow that to bleed.
38:40Get some of that out.
38:42Look at that.
38:42Can you see already what's happening?
38:44All of that lovely juice is coming out of the tomatoes,
38:48and that's going to be part of our dressing.
38:50Let's quickly check on the old croutons.
38:54Yeah.
38:55And here we are.
38:57They didn't take very long at all.
39:02Well, look at that.
39:03Crispy, crunchy, and ready for our salad.
39:07Okay.
39:08Next stage, let's slice up that fennel.
39:11Yeah, beautiful.
39:12That's really nice.
39:14And we're just going to slice up these.
39:17Mmm.
39:18I love that.
39:18Love a bit of fennel.
39:25Bit of red onion too.
39:26Let's just incorporate some of that into our salad.
39:30So there's the root, little angled knife, cutting through there like that.
39:35And the front, all right.
39:37And you slice it up, and you end up with your perfect half moons.
39:43There we are.
39:44And here it is.
39:45Look, there we are.
39:45Give that a little bit of a squeeze.
39:47And so we've got our onions.
39:49We've got the fennel.
39:50All of that's looking great.
39:51That's ready for our salad.
39:54And the dressing, simply enough, again, sherry vinegar going in to your bowl.
40:00That's a little bit of garlic, grated garlic.
40:09There we are.
40:10Touch of garlic going in there.
40:12Oh, just a little bit of the maple syrup.
40:16A touch of that.
40:18Fabulous.
40:18Mix some oil.
40:28And after you've allowed your tomatoes to be squeezed ever so gently, and they've extracted
40:37some of their beautiful natural juices, all of that goes in to our dressing.
40:48Oh, nothing's wasted, isn't it?
40:50Great.
40:51There you go.
41:06Ah, there we are.
41:09Okay.
41:10Oh, yeah.
41:11In with your fennel, in with the onion.
41:15Love a bit of that, didn't you?
41:16Wonderful smells.
41:17Let's get some of our croutons in there, too.
41:20They're going to soak up all that lovely flavour, too.
41:23Okay.
41:24Keep a few of those back.
41:33Now, what about those tomatoes?
41:36Okay, let's get some of those in there.
41:39Perfect.
41:39Look at that.
41:40Beautiful.
41:42Oh, yeah.
41:46Okay, let's get our tomatoes in there, and we really are going to be ready for a summer
41:50treat.
41:54Look at that.
41:56Oh, lovely.
41:57Let's finish that off with our beautiful griddled nectarines.
42:02But I'll tell you what, if you do decide to put them onto your grill, then you take it
42:08to a whole new level.
42:10You really, really do.
42:11Because suddenly, you are dealing with a little bit of sweetness coming out of the peach, that
42:17caramelisation that you get from the grill.
42:21There we are.
42:21Look at that.
42:24Grill pan ready, so let's get these in.
42:27Nectarine's going in there.
42:29A little bit of oil.
42:35That's perfect.
42:36A touch of salt and pepper.
42:45Okay, let's get these on.
42:51I'm just going to char those ever so slightly.
42:53All right, so have your tongs ready.
43:00Just allow those to char up a little bit.
43:04Release some of those natural sugars from our fruits.
43:21Lovely.
43:22Now, I'm just going to glaze up these.
43:23A little drizzle of maple syrup on those nectarines.
43:28That lovely syrupy moment there.
43:31Beautiful.
43:33Okay, nearly there now.
43:37Now, back to our salad.
43:39That bread has soaked up all that lovely flavour from our tomatoes too.
43:44Look at that.
43:45Just take a little bit of that rocket.
43:48Just put that in there like that.
43:51Beautiful.
43:53Just toss that through.
43:55Oh, yeah.
43:57And what about those lovely fresh herbs?
44:00I've got some mint here that I naturally grow in the garden.
44:04I always throw that.
44:05I love that in a salad.
44:07There you go.
44:07And I've got some fresh basil here.
44:10Just torn rustically again.
44:14All that goes in there.
44:18Just allow that to work its way through.
44:23That is so, so exciting.
44:26That is almost ready for eating.
44:28Those nectarines certainly are.
44:30Hey, one bowl.
44:32One gorgeous salad.
44:40Full of lovely flavours.
44:41Full of summertime flavours, actually.
44:44Take that mozzarella.
44:46Just tear that on the top like that.
44:50Just bits of mozzarella.
44:54Oh, yeah, boy.
44:58Here we are.
45:00Grilled nectarines.
45:08Absolutely lovely.
45:15Oh.
45:17Still like the idea for me of that little bit of basil.
45:22Just sort of nestling there.
45:24It kind of says, hey, I belong here.
45:26Because this is a very special griddled nectarine, fennel and mozzarella panzanella.
45:34Wow.
45:36Thank you to my lovely guest today, the wonderful Lisa Snowden.
45:40And thank you for joining me.
45:41Now it's time to get out in the garden.
45:43Robin, a little bit of factor 15.
45:46And drizzle, a little bit of olive oil.
45:49Yeah.
45:50Summer fun.
45:50Here we come.
45:51Enjoy.
45:52Bye-bye.
45:53Bye-bye.
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