Easy Fast Food Takeaway Recipes To Make At Home

So mealtimes can mean the family sitting nicely around the table or getting under my feet in the kitchen. And I love taking a classic takeaway but giving it a little twist so it's delicious but even easier to make at home. This could be a mistake to do this with the kids but uh let's go for it. Okay here we go. So fish and chips the nation's favourite dish. Do you like fish and chips? Okay so River didn't quite make the recipe. Buds do you want to help me? Yeah. Good lad. So look cooking battered fish at home with all that hot oil, kids running around, the smell, it's not that healthy. You know I just don't really like doing it at home. So I've devised a way of getting that kind of fish and chips fix but instead of phoning up for takeaway, this is much healthier, much cheaper and a lot of fun to make actually. So we're going to do the most amazing smoky bacon crusted fish with oven roast potatoes, smashed peas and a few sort of seasonal veggies. It's going to be lovely right? So Buds you grab us a tray over there. I'll do the first potato. I've just washed about 800 grams of marish piper potatoes. These go nice and crispy. I'm going to half that potato like that and then put your hands either side as you know how to and go through like that. So that's what we want. Yeah nice wedges. So you happy to do that? Yeah. So I'll do two and you do two. Just put some olive oil into a lovely tray. What do I do after I've halved it? That's all right, yeah just take it into halves. That's it, lovely. I'll put a little seasoning of salt and pepper and if you want to you can kind of give it a little bit of a vibe with a herb. You can even have a little bit of spice and for an unknown reason River loves smoked paprika. So I'm going to put some actually on these chips. You get a sweetness, you get a very subtle heat. It's not really spicy hot but there's a smokiness. That's going to go in the oven at 220 degrees celsius for 40 minutes until golden and crispy. About halfway through I'll give it a nice little shake. Don't burn yourself. There you go, go and wash your hands. Now I've got four lovely fillets of cod. You could use any white fish. Whatever is sustainable, whatever is local, whatever you love. So things like haddock, pollock, really, really good. The question is how do you get beautiful crunchy fish that's perfectly cooked and flaky? But we can't batter, we can't deep fry because we're at home and I don't really want to do that. We're going to take breadcrumbs to the next level. So buddy if you can just crack an egg or two in there. There's a fork, my friend. You're right bud, you get a little bit of shell there. Yeah. Okay so have a little whip up. Can I hold it? Yeah of course. Angling it. Oh I'm getting it. It wouldn't be the same if there wasn't a little bit of mess. Now you can use white bread and it's very good but if you used a bit of stale decent bread, right, it's going to be amazing. And then I'm working like how can I get more? How can I get more? Buds go to the fridge mate, get one rasher of bacon. So I'm just going to slice. Perfect yeah. So that's just a standard rasher of bacon. Just put that in a food processor. If you didn't want to use bacon you could have sun-dried tomatoes. You could maybe have herbs, rosemary particularly is good. You could use anchovies, stuff like that. Just to give it some funk, a bit of like attitude and seasoning. But also by drizzling in a little olive oil. This will put enough, did I just whack you? Go on. That is enough oil to get into that bread so that it protects the fish and gives you that crunch and you don't have to shallow fry, deep fry or any of that business. So it's a really brilliant little method. Is that enough? Yeah it's perfect. We don't need any salt because bread's pretty seasoned always. Have a look at this. So like smoky bacon, oil, bread, crust, all getting mixed up. Right turn it off, other way. Good lad. That's so cool. Just pour that in there. Smells really nice. Yeah now we need a little bit of a production line. So it's good that I've got Buddy. So Buds, here my friend. If you use the same hand to do the flour, the eggs and the breadcrumbs, by the time you get to the third one, your hands are kind of breadcrumbs like the fish. So if you do flour with your left hand all over. Just gently move it around. That's it. Yes. Pick it up with your left and just shake off the excess. Okay. Right now use right hand to mop it all over. Now I take a handful here and you lay it on those breadcrumbs there. Put that on both sides, apply a little bit of weight and there you have it. A lovely perfect breadcrumbed fish fillet with smoky bacon. I'll put it on an oil tray. Now what's brilliant about this breadcrumbing, other than it being golden crunchy and a little bit smoky bacon like, is it will protect your fish to give you a lovely succulent flaky piece of fish. Go on my son, in you go. And it's at least half the fat of deep frying it, depending on what fish and chip shop you go to. So this is a really nice expression of fish and chips that's like way better for you. If you wanted to freeze this fish, you can if the fish hasn't been frozen already. Plus at £2.36 a portion, by the way, it's really, really good value. So when the potatoes have had about 30 minutes, then I'll put the fish in at the same temperature, 220, as the potatoes for 15 minutes. Both of them will come out golden, crunchy and perfect at the same time. So let's have a little clean down, yeah. Off you go buds. And then, too many cooks. Buddy's gone to rally the troops. So fish, chips, mushy peas, ah yeah. And the old school mushy peas were that fantastic split dried green pea. I love it, but we're not going there. Cooking for the family, I'm always trying to sneak more good stuff in them. So let's have fun with mushy veg. Frozen peas are genius. So about 500 grams goes in. And then really nice for an everyday green, frozen edamame. And they're a fantastic vegetable. Super healthy. You can get them in the supermarkets. So a little handful go in. And then a little handful of broad beans. If it's that time of year and you've got other stuff, like I've got a bit of asparagus here, you know, any other nice kind of spring greens you can get in there as well. So you can kind of have fun with mushy veg and make it as simple or as exciting as you like. Boil those for about four or five minutes. And then I'm thinking, okay, tartar sauce, mayonnaise. My missus don't like it. So I'm kind of going slightly down a different place. Smashed mint sauce. That with the chips and the greens, amazing. So I've got a nice bunch of mint, a little bit of salt. Bash up the mint until it's like a little mush. Kick it with a tablespoon of lovely vinegar. A little olive oil. And then muddle it. And you'll get the most incredible, vivid green. Hallelujah. Tangy, seasoned, punchy mint flavour. That with a chip, amazing. That with your crunchy cod and even the peas. Really nice. So one, two, three, four. Wait five minutes and then let's feed the gang. So veg is done. Mash it to the consistency that you like. Just season it to taste and there you go. That amazing mushy veg, sweet and delicious. We've got our mint sauce and then I've got my chips here. Let's have a look at the fish. Yeah. I'll do a little portion. Vivid smashed peas and other bits. Bosh. Then I'll go for our super tasty oven chips. And then fish. Just a little kiss of that minty vinegary sauce. That little bit of smoky paprika. Right, let's have a little try before I serve it up to the mob. Is it crunchy? You see how juicy that fish is and yet on the other side, the breadcrumbs and the bacon has gone so crispy. It's a really nice little technique. Wow. And the mushy veg is just full of life. I love it. Fish and chips is genius, isn't it? But before you phone up for a takeaway, this little take on it, I think is really nice. Healthier, much cheaper and you did it yourself. Beautiful. Right, let's feed the troops. Right, is the fish crunchy? Yes or no? Yes, I think. Is it? I like the mushy peas. I love fish and chips. Dad, this is pretty wobbly. I don't know why, because I ate it on a carrot the other day and it's just wobbly. Your teeth wobbly? Yeah. It's always handy having a few crowd-pleasing dinners up your sleeve and some recipes are just brilliant for getting everyone involved. So let me show you a new take, a new flavour combination on a beautiful pizza that will definitely put a smile on your face. So the flavour combination is genius. The dough is genius. It's this simple. 150 grams of self-raising flour in a bowl. So into there we'll go in with 80 millilitres of water. Pour that in. I'm going to guess it, but 80 mils is perfect. A nice pinch of salt. Just use a fork to bring the flour and the water together and we're going to make a nice pliable elastic dough. I'm using self-raising flour because it's brilliant for a lot of reasons, right? It's convenient. It means I don't have to make a yeast-based dough, let it prove for an hour, knock it back, shape it into balls. It'll give me the raising agent, so it'll give me lift, it'll give me fluffiness, but also it'll give me the crispy outside as well. And as it gets kind of firm like a dough, then get rid of the fork and we're going to use our hand and just knead it for two minutes. It's unbelievably quick, unbelievably convenient and it's from nothing to eating a pizza in easily half an hour. You can see how now I've got quite a nice dough. It's elastic, it's smooth. If it's a bit wet, add a little bit more flour. If it's a bit dry, add a little bit more water, but that is a lovely little simple dough, right? Convenient and it's going to be very, very good. So let that relax for a few minutes, then make sure your oven is on full whack. About 240 is perfect. So flavour combo. First up, a beautiful Cumberland sausage and the good news is I've also tested this with vegetarian sausages with very good results. So this is a very, very nice recipe that everyone can enjoy. So I want a couple of nice sausages. I only need two for this recipe. So what I want to do with it is get it in a pan, I'll put it on a medium high heat and I'm going to pinch the end like this and I'll squeeze out part of that sausage, right? To make essentially a meatball. It's the quickest meatball you'll ever make and you'll get about four from each one. This is what I love, right? I want big flavour fast, I want minimum effort and I want a topping that's really got the most delicious flavour. Big, small, medium, it doesn't matter. Get them heating up. Now let me just wash my hands. Now I'll put a little bit of olive oil in the pan just to get the party going and then I just want to get a bit of colour on the sausage. I don't need to fully cook it through, right? But it'll start bringing out all the natural flavours. Of course, the better the sausage, the better the flavour. So in a good sausage, you'd have like pork shoulder. You might have some cured meat in there as well. You might have some lovely herbs and bits and pieces. So have fun with the sausage. Also, if you want to spice it up, you can go that direction. So the flavour combination that I'm going to have on this pizza is sun-dried tomato paste, beautiful sausage meatballs. We're going to have little finely sliced flecks of red onion, pine nuts, mozzarella and grapes. Now bear with me on the flavour. If you're thinking, no, no, no, I wouldn't do that. I promise you, right? Pizza toppings and pizza choice is almost like a thing of habit and I have done this so many times with friends where they're like, yeah, like American hot, margaritas, this, that and the other and you put it down and then we do this combo and they pretty much always go for this combo. This is a flavour bomb. This is a combination of combinations. It's so good. So as those brown up, I'm just going to finely slice the red onion. Just do your best to go as thin as you can. Don't stress about it. The finer you can make the red onion, the more delicate the topping will be. So look, this colour on here is fine for me. I don't need any more than that. It's not quite cooked through, but it hasn't gone in the oven yet, so that's fine. Just sprinkle into these lovely fats the red onion. Hi, Jules. You can do a little handful of pine nuts. If you haven't got pine nuts, just use crushed almonds, anything like that. Fudge, what have you got, bro? I've got some sun-dried tomato pesto. Oh, nice. OK, I'll use that. Do you want to make this pizza with me? Sure. Fudge, nice job, mate. So look, the secret ingredient, the magic bit, and you have to, have to trust me on this one, is the grapes. A lot of people might not have done this before. It doesn't matter if they're green ones, black ones, red ones. But in Italy, they often do little flatbreads, schisiatras or focaccias with rosemary and grapes. It's a genius combination. And with the pork, pork and grapes, pine nuts, red onions, it's like another level. So I can only urge you to try it. So just cut some of them in half, leave some of them whole like that, and just a little handful is all you need straight into this pan. Now we just toss this up and that is basically your topping. So we'll put that to the side for one second. So buds, let me roll out this and you can sprinkle these on top. Just come around here, beautiful boy. With the dough here, it's had a little relax. You can see it feels a little bit more flexible. And actually for consistency, I would just flour it and I'd roll it out instead of trying to turn it in your hand, because what I want is more of a kind of slipper shape, like an oval shape. So buds, if you can grab us a rolling pin and just roll it back and forth to about 30, 35 centimetres long, about 15 centimetres wide. And you could do this by hand if you want to, but I think this is quite consistent. There you go, happy with that. So buds, if you can just put some oil in that tray and give it a little rub. I'm going to take Buddy's lovely homemade pesto. You can buy it in the jars, super convenient. If you want to make your own buds, how did you make yours? I used some sun-dried tomatoes, some oil, parmesan and garlic. Nice, did you just whiz it up or do you use a pestle and mortar? Pestle and mortar. Yeah, nice, old school. I like that, good lad. So I'll put like a couple of tablespoons onto the pizza. Just push this all over the topping like that and actually this is perfect. I couldn't ask for anything better buds, this is brilliant. He's been cooking quite a lot this summer and we've been having fun, haven't we mate? Yeah. He's been experimenting. We had some good times and some bad. But listen, this is really nice and actually pestos, it's great for kids to learn it, whether it's a red one with sun-dried tomatoes or a green one, because they love it on pasta, they love it on pizza, they love it on all kinds of things. Then I've got this topping here, which I'm just going to shake on top like that. So you've got the onions, the nuts and the meatballs and then our only job now is just to kind of distribute it so everyone gets a bit. So of course the meatballs are like the favourite bit. The onions, you can just let it, yeah it looks pretty, doesn't it? I've never really had a pizza with the grapes in them before. No. Really excited to eat it. Are you? Yeah. See I was worried that you wouldn't like the grapes, but the thing is once you try it, the sweetness, the saltiness, the whole kind of thing is beautiful and there is one little linchpin that makes it all work that I nearly forgot, rosemary. Rosemary and grapes, they're like a match made in heaven. So I'm just going to rub this around the pan so it gets a bit of oil on them and I'm going to put the rosemary on top. The last thing you've got to do is mozzarella. So I've got a nice little ball of mozzarella here, just simply, do you want to do it buds? Yeah. Just take half of that and tear little chunks and put it in between the meatballs and just kind of distribute it so it's nice. Little bits there, little bits on the side. Look at the colours. So good. Beautiful job. Do you want to wash your hands big boy? There's a tea towel. So look, we've got a beautiful, simple pizza day, okay? We've got a combo topping which I promise you is a thing of beauty and look, we all get stuck in a rut of ordering the same pizza toppings all the time. I get it, safety, you don't want to get it wrong but this I promise you'll get right. Another great little tip, put the gas hob on, right? And we're just going to start the heat on the pan for like a minute or two, just to get it sizzling. That will guarantee you the most beautiful crispy bottom and we all know that we like a crispy bottom, don't we buds? Yeah. Yes. So this will now go at the bottom of the oven. So by putting it right there, again, it's giving it that lift like a pizza oven. You're getting the best out of a regular standard oven. It's going to be amazing. Right, do you want to rally the troops and I'll bring it out? Yeah. 10 minutes is all I need in the oven. Bless you big boy. Thank you for your pesto. Mum, the pizza looks so good. Okay, 10 minutes up. Here she is. Beautiful sausages, sweet onions, grapes, rosemary, mozzarella and those sweet, sweet tomatoes. Come on, look at that. So less than 30 minutes ago, I had just a pile of flour and some ingredients. Now we've got that. On the takeaway menu today is an American hot Chicago pizza pie. I like a pizza, you like a pizza. I've got my mate Andy here and he loves a pizza. I love a pizza. How often do you have a pizza? Probably a couple of times a month. How much are you spending? About £12. The pizza I'm making will cost under two quid, but will still be really delicious. It's going to be better, it's going to be fresher and to be honest, do you have meat on your pizza? Yeah, I do, yeah. Well, to be honest, you're going to know where it comes from. No mystery meat, Andy. Right, let's get cracking on the base. We've got yeast. Get it in the sachets. They're always seven grams into some water. Now that's 600 millilitres of tepid water. We're just going to mix that up. So in with the yeast. Give it a good old mix up. It's going to look kind of milky in there. That's going to wake up the dried yeast and they're going to start wanting to do what they do, which is create lots of gas and gas equals fluffy, gorgeous, spongy pizza dough. Okay, so let's get some flour in the food processor. Now Andy, have you got a food processor? Yeah, yeah, I've got one, yeah. Okay, is it stuck in the back of a cupboard? At the moment it is, yeah. Guys, get the food processor out of the cupboard. This is what's going to help you make beautiful, quick, fast meals. I'm going to put one kilo into this machine. One kilo is the bag, so I haven't got to weigh anything. Perfect for a lovely man like yourself. Go in with a nice big pinch of salt and then your 600 mils of yeasty water. Whizz it up. This is going to do all the hard work for you. Of course, what you could do is put it in a bowl and mix it up with a spoon and then by hand, but we're going to cheat a little bit because it's a good cheat. Right, let's have a look at that. When I do this at home, I'll just leave the lid on top and leave it for an hour to prove, to double inside, right? But I want you guys to see what's going on. Now this kilo of dough is going to make you a really nice batch. You can make multiple pizzas of this, right? And I'm just going to knead it. There is no right or wrong way to knead. You're just moving it about, push it forward, push it back, push it forward, push it back, stretch it, stretch it. Andy, have you made dough before? No, this is the only thing that puts me off making my own pizzas, but you make it look so easy. Doing big batches is a great money-saving tip. You can always freeze what you don't need right now and having a stash will help stop the urge to shell out on all those pricey takeaways. We've got a lovely elastic dough here. That is going to go in a floured bowl. Abs, could you bring your dough out? It's now going to prove in a warm place, airing covered or somewhere without a draft for an hour. This is what happens after an hour. Right, that's what I'm talking about. This has had an hour of proving and that is what yeast does. It gives lightness. Let me just pull it here. You'll see the air bubbles inside. Look at that, it's fantastic. Oh yeah, look at that. Kids love doing this, right? So what we do after an hour is we bash it back down. We now have a dough that's kind of developed in flavour. It's just phenomenal. I love it, the feel of it. Air in there, gorgeous. So all I'm doing now is I'm just folding it under itself like that into little balls. Now from this you can make bread, beautiful little rolls. It's really good fun and super cheap. Now you could do a thin crust pizza, toss it, roll it, stretch it. But I want to bring back the pizza pie. So look here, I've got a whole range of random little containers. Rub a little oil into the tins and scatter over some dry breadcrumbs. This at the bottom of any of these tins will give you the most awesome, awesome crumb. And look what you got. That's not only a non-stick, that's also a crunch. A crunch of all crunches. This dough is just beautiful. I'm just going to pull it like this. You don't have to roll it, just let gravity take it. And I'm going to go into that tin like that. It's this simple Andy, look. Stretch, stretch, stretch, in. Here's the twist in the tale. Andy's pizzas here, he only has to buy four of his 12 pound pizzas and he can afford to have mine for the whole year, right. So better flavour, better texture, save a load of dough. Leave the base to prove again for 15 to 20 minutes. Now for a really cheap, super quick tomato sauce. I don't want you to get your pans out. You don't have to do a little ragu. This is what you do, okay. You get a tin of tomatoes, right. You put it in a liquidiser or a hand blender. You go in. You go in with two cloves of garlic, a nice pinch of salt, pepper. And then I'm going to get some dried oregano here. I'm just going to squeeze that and put that in. Oregano is fantastic and of course you can see I've dried this myself. It's the easiest thing in the world to do, save you a fortune. Whizz it up. For a bit of heat, nick a little vinegar from some jarred pickled jalapenos. And friends, the sauce is done. The toppings are up to you, but I know Andy likes his meaty. So I'm going to do some with good quality sausage. I'm just going to squeeze the meat out of the sausage. Really simple. And some with a lovely little treat that I've been keeping in the freezer for a moment like this. This is absolutely the spirit of money-saving meals. You know, those beautiful mothership roast dinners. You know, remember the leftovers? It's gorgeous tender roast pork already chopped into little pieces and ready to be cooked from frozen. We can sprinkle that on top of our pizzas. That's going to be phenomenal. It's going to go really, really crispy and it's going to be sensational in flavour. All that's needed are just a few chopped jalapenos to make my American Hots even hotter. And of course, some beautiful melting cheese. I'm not sure how much brilliant mozzarella you're going to get for your money. So actually, I think cheddar is a wonderful melter. It really is. And you can just snap off little bombs of cheddar in and around that sausage. One finely sliced red onion, smashed up fennel seeds, and a good pinch of smoked paprika will really bring out the flavours. You won't believe how good this is going to be, Andy. Absolutely gorgeous. Whack them into the oven for 20 minutes at 190. And when they're cooked, they'll look a bit like this. Oh, yes. Andy, come and have a look at this, mate. Nice, thick, chunky. That's what I'm talking about. I admit buying a takeaway pizza does have its perks, but they don't come cheap. Now, I'm not saying this is not nice, but I think this is bringing back a little bit of something retro. You know, I know for a fact that was beautiful free range pulled pork. You've got all those lovely toppings of cheese. You know, I think you could save yourself an absolute fortune. This is six times cheaper than that. And the question is, is are you up for making one batch of dough every two months? Yeah, yeah, of course. I'll give you my word. Yeah? Yeah, let's taste it. Girls, come and have a check of this. Grab a wave. Oh, thank you so much. Bring back the Chicago pizza pie. How good is that? Beautiful. Southern fried chicken. Yes. Super crispy on the outside. Ultra juicy and tender on the inside. This isn't about bargain buckets, my friends. This is about soul food. Comes in three parts, ladies and gents. We've got the brining. We've got buttermilking and flouring. It's going to be incredible. So part one, brine. It's going to flavour the meat. It's going to hydrate the meat. So you're going to get a juicy poultry bird. It's really, really clever. Use a handful of black peppercorns, a few sprigs of thyme, four fresh bay leaves and four garlic cloves. Add 100 grams of salt and 100 grams of brown sugar. Finish with 400 mils of water. Give it all a stir and bring it to the boil. Then take it off the heat. Add another 400 millilitres of water in there. Let this fully cool down. Then go in with the chicken. Four free range chicken drumsticks and four thighs. Keep the skin on and score right down to the bone. So in with the thighs and in with the drumsticks. So just cover that with some greaseproof paper or clean film it. Whack it in the fridge and I put it in there overnight. 12 hours minimum and that's the beginning of the incredible flavour process. Now it feels slightly firmer. It's hydrated. It's probably gained about 10%. Give it a little shake and straight into a Ziploc bag. Then guys, you're ready for stage two. Buttermilk. You can get it in all the supermarkets. It's kind of like a liquid yogurt and it's going to help to flavour and tenderise this chicken. So I'm going to squeeze the air out of the bag and we put that in the fridge for another eight hours and you might be thinking, is it worth it? Why would we do it? Of course, just get a bit of chicken. Just put it in flour and fry it. It won't taste anything like this. You know, you can always cheat but fantastic feasts at the weekend are about preparing for it. This is the kind of secret spice bit that they say, you know, so many secret blended spices and stuff like that. It's not that secret. I'll give it to you. Start with 200 grams of plain flour. Then it's just one teaspoon each of baking powder, smoked paprika, cayenne and onion and garlic powder. Season with salt and pepper and give it a good old mix. Then go in with the chicken. Just get your fingers in and have a good old toss around. You've given this chicken some serious TLC. Now it's time to fry. Half fill a sturdy pan with sunflower oil and heat to 180 degrees Celsius. Drumsticks first. Slowly put them in. Colour it up and get it crispy in the oil. Soon as it looks nice and golden and gorgeous, after about five minutes, put it in the tray. Do the same with the thighs. Grab a few sprigs of thyme. Dip in some excess oil in the tray and then sprinkle it all over the chicken. Whack this in the oven now, 170 degrees Celsius for about half an hour until the meat comes away from the bone and it'll be gorgeous. Look at that. Incredible crispy chicken. I'm so excited. What I love about this and the whole kind of idea of this is you take something junk and you apply the old values. Love, care, attention. The brining, the marinating, the flour with the secret blend or not so secret blend and we create a mountain of delicious loved food. This is finger licking chicken like you've never tasted before and to set it off perfectly, I'm serving it with baked sweet potatoes, peppery watercress, wedges of lemon and a crunchy vibrant fresh pickle. This is the most fantastically indulgent weekend feast that everyone will love. Let's take a bit of that beautiful chicken. A little squeeze of lemon juice. Oh my god. It's just tender, crispy outside and look, it's fried so it is rich but then when you bang that, in you go. It's so delicious. You ready? You trust me? Let's do it guys. The takeaway. I know part of the treat is having the night off from cooking but what if I showed you how to make something easy that tastes amazing and is also really, really cheap. Let's just talk about fast food. I personally don't think it's necessarily that fast and I don't think it's that cheap either. It might be convenient and I'm not knocking it but I just think sometimes maybe you could do a better job yourself and save a load of money. On the takeaway menu today, my king of all burgers. Just because these meals are money saving, they never scrimp on quality. Mince is really cheap so buy the best you can afford for higher welfare meat with more flavour and texture. I'm using 500 grams of lamb mince as a really delicious alternative to beef. Now what I want to do is form a patty, a burger without applying too much pressure. So if you're going to home make the burger, why kind of make it dense and sort of like hard and tough like the kind of pre-made processed ones. Let's just get the patty and let's form it like that and let's make a nice little loose patty. That way it's going to be looser when you eat it, more delicate, more tender and you really, really will notice the difference. And what I like to do is try and make those patties the same size or girth as your roll. Right, so I'm just doing it like that. They're going to shrink a little bit when we cook them. Now I want to kind of treat it like a steak. So I'm going to season it with salt and pepper. So nothing's been done to that meat. Don't muck about with it. I'm actually not even going to put any oil in the griddle pan. It's going to go straight in there. Just push it down. You're going to get those nice char marks and then a little bit of salt and pepper on top as well. Over here we've got the two leftover ones. Just fold them up like this. You know we can fold it over. We've got two burgers, homemade, ready and raring to go for another day. Just throw them in the freezer and actually you can cook them from frozen as well. So it's happy days. They're going to cook those burgers for about three or four minutes on each side. Now look, a burger is not a burger without a little bit of pickle. Red onions, they're nice and cheap. I've got a mandolin here, really worth the investment. You get it on fine. So I'm going to just slice half an onion like this and in seconds we're going to make an awesome homemade pickle. Okay so onions goes in. Look how fine that is. So we have the ability with a mandolin to make this wafer thin right and then simply put a bit of red wine vinegar in. Hardly any at all. A good pinch of salt and give it a little scrunch up. You could put a little sugar in it if you wanted to but as soon as you've scrunched that up, that kind of pongy raw onion flavour, sort of onion breath onion, it's gone. You've got that lovely light pickle and it's gorgeous. So that's done. I'm going to go and turn my burger over now because I think it's had probably enough time. Let's have a little look here. Nice, see it's like crispy, the fat's dancing. Lovely. As soon as I've turned it, what I want to do is get some blue cheese or any cheese, whatever cheese you want to use. I want about 10 grams of cheese each and I'm just going to put that straight on top. Another little trick okay. The way to kind of get that cheese to melt is to kind of make a little hat out of tinfoil and the steam will start to melt that cheese like that. So we've got burgers nearly there. Cheese is kind of on the melt. I've got pickle done okay and I think that the bun is just as important as the meat. It's got to be the perfect carrier. Let's have a little look at our... Come on guys, have a look. That little bit of cheese has melted on the top. Our little idea worked. I'm just going to get those buns toasting up. This gorgeous lamb burger is so quick and easy. There's not going to be many delivery guys who could get a takeaway to your door in the time it takes to make. So let's finish it off now. Let's get ourself a nice eaten apple right and this with lamb you know is going to be brilliant. Oh man, I'm loving my crinkle cutter knife. Now for the exciting bit. Constructing this king of all burgers. We want to get some ketchup on these buns. Then we go in with the burger. Now you see, can you see it dripping? That's just juiciness and you want that bun, that perfect bun to catch all that juice. So it's sort of a little bit soggy and a little bit naughty. Get two bits of this apple here and just put it under the lamb okay. Lovely and then we've got our pickled onions here. In seconds they've transformed in flavour. Instead of like doing sweet onions, which everyone does, that take ages to cook right. Just put a nice little wodge of that lovely delicate onions on there. Easy peasy. I want to put some spinach with it and hardly any spinach at all. Just a few little leaves like this. I'll put that under the burger as well. Okay and then we've got the other side of the bun here. A little bit of ketchup. Look at that. The ketchup just helps it sort of work. A beautiful homemade, handcrafted artisan burger. Follow me. I admit buying a takeaway does have its perks, but making your own isn't just cheaper, it's also more delicious. So I've been looking back at a whole bunch of recipes that I've done in the past and I've picked out some real perfect ones for you guys to see. Now this recipe is brilliant. It's a real family favourite for us when basically making homemade kebabs. We're using mincemeat. This is lamb kofta flatbreads with a beautiful quick pickle, beautiful cottage cheese. It is so nice, so colourful and a load of fun to do, but it's really flexible. So flatbread, I'm showing you how to make it yourself from scratch, easy. But you could use a pitta, a tortilla, easy peasy. The lamb mince, you could swap for pork or beef, no shovel at all. Please enjoy this, it's a lovely one. So it's really simple. I've got really good quality minced lamb. 250 grams into a bowl. We're going to scrunch it up. I want to introduce a new ingredient if you've never tried this before. Harissa, okay. This is a North African chilli paste. It's fantastic. They take loads of dried chillies, sometimes they blend them, they grind them down. Sometimes they add spices and it's a joy. Two teaspoons of harissa paste is all it takes to deliver a fast punch of flavour. So let's put that back. Happy days. Season with salt and pepper. Give it a nice little mince up. The whole vibe for me is the kind of the shape between your fingers, right? The way it goes like that. Before you craft your koftas, make sure you've got some water to hand. This really helps. Just a little wet hand and you'll stop the meat sticking. So let's take a little portion, right? Let's put it in your hands and let's just clench it, right? And naturally you're going to get this lovely little curve. Couldn't be simpler and that's what we want, right? Really uneven, beautiful. Look at the hand colour. Come on man, you know that harissa is going to taste good. These beauties go straight on a griddle pan. The griddle pan is on a medium high heat and I'm just going to love them, look after them. The natural fats will render from them. Griddle on both sides for about four minutes. A wash of the hands and we're on to a crazy quick red cabbage pickle. I want just a quarter of a red cabbage. So just shred that up. Add a tablespoon of red wine vinegar and season. It's as simple as that. Extract some of those beautiful, sweet, natural juices and what you've created. Look at the colour, I mean it's just fantastic. Let's have a little taste. You want it to have that twang, you want it to pucker up your lips. So a pickle made very quickly. These beautiful little, come and have a little look and we're going to turn them now. Look at the lovely rose tinted fat. The smell is outrageous. So I would normally use a little tortilla, seconds, easy peasy. But I want to show you a really quick flatbread recipe for when you get caught out. So 100 grams of plain white flour. Make a well in the middle. We can add a little bit of salt, a little bit of oil, a little bit of water. This is a really versatile, supremely simple but delicious bread that will get you out of trouble. It'll help you, it'll be a real mate. It's just a nice trick to have up your sleeve. And then as that flour comes in and makes that kind of porridge like consistency, I'm then going to bring in more and more flour. Just bring it together and you can start sort of kneading. There you go. You don't need to prove it, you don't need yeast. So now I've done this, I've got a nice simple basic dough like that. Couldn't be simpler. Half it and roll them out to around three or four millimetres thick. And the good news is I kind of want you to do this quite badly. I don't want a perfect round bread. You know, I want it to be sort of roundish. Straight in the hot pan, nothing in there at all. And just the residual water in there and the direct heat will just start to blister and bubble a few things, give it a little bit of lightness. Use a little fork and turn it over. Look at that, it's charred, it's beautiful. Love that. These flatbreads are a cinch. Just one minute on each side and they're done. Flatbread can come out. Very beautiful. Very simple. And the second one can go in and these are done. I'm going to turn that heat off. In under 15 minutes, you've got a delicious dish ready to go. So what I want to do is just take some of that lovely pickle and just sort of decorate that. You want a nice crunch. And then we're going to take our beautiful costas. They're smelling great. You know, we've got our cottage cheese here. That's your kind of refreshment, right? You've got heat and spice. Then you've got the pickle. And then you've got something creamy and curdy and delicious and just calms it all down a little bit. And then all this juice here. Don't waste it. It's really, really tasty stuff. That's going to kiss your little flatbread and make it so delightfully delicious. So there you go, a really simple lunch. And then all you have to do is nudge it up, roll it and enjoy it. It's really, really, really good. The harissa and the lamb is a complete triumph. It's fresh and it's five ingredients working really hard to give you something just gorgeous and juicy and spicy. Absolutely beautiful. My delicious costas with those super quick flatbreads are pleasure to make and almost too good to share. So the recipe I'm going to give you today is a family friendly, delicious, mild, fragrant veggie curry. Really, really nice. As we get towards the end of the week, we're also getting towards the end of the Oliver shopping. So we've got no more meat, no more fish in the fridge. So we've got odds and ends and that's fine. I've got a humble courgette, carrots, bit of parsnip, bit of butternut squash. Of course, you could use potatoes, cauliflower, sweet potato, anything that roasts up. Nice sort of like root vegetables, delicious. When you roast the veg, you're really concentrating the beautiful flavours within each individual veg. So tray here, we're going to create a little bit of a landing strip. You could use a curry powder if you so wish. I've got some leftover madras spice paste here. I don't want much, like a heaped teaspoon is all I'm going to use. Then I'm going to hit it up with some oil. Two tablespoons will go in there and then a little bit of vinegar. So I'll mix that up and that will coat them all and season them all in the most delicious way. Easy peasy. Now in here, also I'm going to put a salt and then we're going to go veg. We're going to leave the skins on. A lot of the flavour, a lot of the sweetness and deliciousness is in the skin, okay. And that includes the butternut squash, okay. A lot of people spend a lot of time peeling this. Forget it. Peeling this. Forget it. And this and this. Forget it, right. So let's start with the parsnip. Split it in half. Then in quarters. Then into bite-sized chunks. In we go. With the carrots, I'm just going to split those in half and again more chunks. All roughly around the same size. Then we have courgette. With the butternut squash, because of its wonderful skin, they'll keep for weeks. Weeks. You know, just in the corner of your kitchen, waiting to be used. And I think one of the problems with lockdown at the moment is, you know, people are buying quite a lot of stuff and then it's kind of going off. So any way to reduce that is obviously a good thing. We'll just chunk them up. Now if you're on your own, and I know there's a lot of people on their own, you can still roast or make the similar amount of this beautiful curry and you can batch it up into bags and freeze it. So in with the squash. Last but not least, humble frozen veg. So there's six of us eating this curry, so six florets of cauliflower. So just mix all that up and there you go. Beautiful dressed squash for roasting. Follow me, Jules. So this will go in the bottom of a hot oven, about 190 degrees Celsius. Maybe 200 for about 45 to 50 minutes until just beautiful and golden looking. So while the veg is roasting off and getting even more tasty, I want to create like a sauce for them to get stirred into. I'm going to get a big pan on a medium heat. I'm going to get some ginger, thumb sized piece of ginger, and about the same of garlic and I'm just going to finely chop it. Okay, we'll go in with some oil, about a tablespoon. The garlic and ginger, put that into your oil which is heating up. So stir that around, the smell will be incredible. And as that starts to brown off and do beautiful things, I'm then going to go in with two tablespoons of mango chutney and this will start to caramelise a little bit. If you haven't got that, you could cheat with like apricot jam and a little bit of sort of spice from your spice shelf. I'm going to get some tinned tomatoes. I've used chopped tinned tomatoes, it could be plum, scrunch them up, could be passata, even chopped fresh tomatoes, delicious. As soon as this has come to the boil, we're going to season it with salt and I'm then going to add some coconut milk. Now of course you could use regular milk and that'll be fine, it'll give it that sort of creaminess, but the coconut milk gives it this incredible deliciousness. So in that goes, look at that. So we'll bring that to the boil. That is the most delicious, fragrant curry sauce ever. So the minute it comes to the boil, off. And then I'm going to bring into the world a new party. We're going to make the most delicious kind of cheat's naan bread. So I've got two builder's mugs of self-raising flour. And then one of cold water. But we're going to go a step further and we're going to stuff it. And one of our favourite things to stuff a naan or a bread with is like very lightly sort of spiced spinach. It's going to be amazing, right. My kids absolutely love it, they fight over it, they have arguments over it. So this is good. So the first job is to get this pan back on the heat. And let's get our knob of butter in the pan. And what we want to do is bring to life spinach. Which could bore people but we're going to make it so tasty. I'm going to use cloves. I've got a bit of cinnamon as well. Now you could use any spice you've got. It could be a pinch of cumin, fenugreek. It could be a pinch of curry powder. Could be a bit more paste, maybe a different paste. It could be just garlic, right. We just want to make delicious spinach. Now these little tablets of frozen spinach I have always had in my freezer. They're brilliant for Indian dishes. Brilliant for soups, stews. It's going to be so delicious. So that'll go back in the freezer. I'd normally put a bit of onion in this but my lovely wife, she doesn't like onions. So we're just going to use spring onions or leeks instead. So let's just cut those in quarters. It's been washed nicely, finely sliced this. So leeks go into your spiced butter. Then we go in with the spinach. I'm going to let this just slowly fry off. Give it a stir every now and again until you've got really dark, dense, intense spinach. Yum, yum, yum. Okay, let's make the bread. My cheats naan bread is so simple it's going to hurt your head, right. You've got two builders cups of self-raising flour, right. And then with the bottom of your little mug just make a little well. Very satisfying. So to two builders mugs of self-raising flour, I've got one mug of cold water. So that goes in. That's your ratio. So into the water we're going to add salt and I'm going to add a little oil. Then take a fork and just evenly go around the edge, right. And it'll go from straight water to like a pancake batter. Then to like a thick sort of dough. I'm using a fork because I don't want to use my hands and I don't want it to go sticky. So can you see now that this dough is getting quite firm? And once actually my fork starts to look even a little bit clean, right, that's a good sign that we can use our hands. So use a little bit of flour on your hands and just kind of move it around. Bit of extra flour just to dust. If you feel that it's a bit too tacky then just use a little extra flour just to kind of clean your hands and that's fine. You can adjust. If you can keep it quite wet, look at that, then it'll be really fluffy in return. So can you see how this bread, the more I've kneaded it, the more elastic it's got. So now what I'm going to do is just add a bit of oil to the surface and the bread and that won't stick anymore. So let's rub the oil in and then what we can do is start to spread it out. Just roughly push the bread out. You can use a rolling pin if it makes you happy and then I've got this here. If you spread it out like this, it'll cool down really, really quick. Take the clove out, all the cinnamon sticking. Yeah, you can take the clove and cinnamon out, no trouble at all. Normally I put paneer in an Indian bread like this. I haven't got it so I'm using feta. Half a pack of feta is probably more than enough. I'm just going to break it up. So I'm going to take the spinach with the feta, put it in the middle here and put that in there like so. Just bring the top of that in like this, bring it in like that, bring it in like that, like that and then we can push that out and as we push that out then we're also pushing the spinach out. So I can take this non-stick pan and because this is oiled already I can basically just pick this up as a whole and get that in there. Beautiful. I just keep touching it because it feels so damn good. Okay, this I can either cook for 10 minutes on each side on a hob or I can put it in the oven at the bottom and sort of 20-25 minutes. It'll be golden and crisp and gorgeous. So that's it, happy days. So let's check on the veg, they've had about 50 minutes and if you look in here hopefully, yes, look at that, that's what we want. See the charring, that is flavour, maximum flavour. Now if I just show you up here, I've got the sauce here simmering away. So what I have to do now is get these veggies landing in this sauce. Add a little bit more veg if you want, just a little, just a handful of peas, bit of chickpeas, you know, all of this is going to add to it being the most delicious curry. Let's serve the animals. I've got a nice stuffed naan. Here we go, lovely people. Daisy is a massive lover, aren't you Daisy, of naan breads and bits and pieces. We're going to go in for the kill. Look at the feta though, it's melted. So there you go, lovely people, there is a delicious meat-free meal. As you can see, it's been decimated, the bread's nearly all gone. Guys, was that a hit? So there you go, have a go, nice veggie curry, happy days. Enjoy, and that bread, come on!