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Watch Jamies 20 Minute Meals, Season 1 Episode 4 on Dailymotion (2026).
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00:00Sous-titrage Société Radio-Canada
00:30...and to prove that we can all do it, oh, we are going to do it in one shot.
00:35This is one camera, one shot, one cook, one take.
00:38So we can show everyone it really is possible.
00:41And the time is ticking on a clock.
00:44Anything could happen.
00:46Have I steamed you up again?
00:52There's no hiding.
00:53It's just me, you, cooking the most beautiful meals in 20 minutes.
00:57Come on, let's do this.
01:07This is the perfect, speedy, cheesy supper, ready in 20 minutes.
01:12A deliciously clever, super-quick quiche, made with phyllo pastry,
01:17filled with spinach, potatoes, punchy mustard, cheese and ham.
01:21With time to knock up a cheeky prosecco and pomegranate spritz to top it all off perfectly.
01:27Filmed against the clock, in one take, one shot.
01:3020 minutes, ready and raring to go.
01:32To prove to you all that it can be done in the time.
01:37Let's do it.
01:39And action.
01:42Right, you know that feeling when you get home from work.
01:46You're tired, 20 minutes to cook something delicious, but there's certain things you think you could never do.
01:51This is one of them.
01:52A beautiful, beautiful quiche.
01:54So, oven, full whack, 240.
01:57Let's get that preheating.
01:59Okay, to do a quiche in this time, set the alarm.
02:03Here we go.
02:04So, we have to make some clever compromises.
02:07We have to work with the food to really get this thing happening.
02:11So, we've got ham.
02:12Love it.
02:13Spinach, spring onions, some feta cheese, some cheddar and the secret ingredient, feta, not feta, phyllo pastry.
02:21Phyllo pastry is the way, right?
02:23So, not only is it a healthier pastry, it's crisp, it's gorgeous.
02:28You can get it in all the supermarkets and it gives you the capacity, because it's done already, to cook
02:33things really, really fast.
02:35So, let's do this.
02:36The first five minutes of this recipe is when you have to get a little bit of a push on,
02:40but it's not stressy.
02:41Okay, nice and calm.
02:42So, nice big pan.
02:44This is like a 28, 30 centimetre pan.
02:46You could use a frying pan if you wanted, no stress at all.
02:49I am using spring onions because they're widely available.
02:52They're delicious.
02:52They're also sweet and they cook quickly.
02:56So, what I'm going to do is line these up like little soldiers and the little stalky part here, we're
03:01just going to shave off in one hit like that.
03:06Bosh, done like that.
03:07So, just get rid of the roots and then I'm just going to slice up the white part sort of
03:12into nice chunks, sort of centimetre chunks.
03:15And then as we get to the green part, you can go a little bit thinner because they're stronger.
03:19All right, just a little bit thinner.
03:20So, lovely cheese and onion vibes.
03:23The good thing as well, because we're doing this quickly, is that you don't have to cook spring onions much,
03:29right?
03:29Now, I want potato in this beautiful quiche.
03:34And, of course, if I was using fresh potatoes, that would be quite tricky.
03:38You'd have to really wafer thin cut them and I don't want to do that.
03:41So, over here in the wonderful world of the pantry is an amazing thing that I love, tinned potatoes.
03:49Everyone slags it off, everyone looks down, they think we're in a sort of like second world war sort of,
03:55you know, you know, rations, what your nan used to do.
03:58But just have a little look at these.
04:00These are not replacing fresh potatoes, they're not replacing frozen potatoes, but what they are is a nice trick to
04:08have up your sleeve because you can turn these into the most amazing.
04:11Look, they're pearly white.
04:12Have a little look.
04:13Pearly white, gorgeous, perfect little potatoes.
04:16You can squash them, you can slice them, and they're really brilliant.
04:20Lovely little salads, you can sort of sauté them.
04:24They're a brilliant trick for quick cooking.
04:27I absolutely love them.
04:30They're just different and they're available and they're brilliant.
04:34Interesting, sort of sensible cooking.
04:36Salt and pepper, the beginning of the seasoning.
04:39I don't always put herbs into it, I conks, but I'm going to take a little bit of rosemary.
04:45Any herb you like, thyme, rosemary, sage, just rip it up, get it in there.
04:51We want delicious flavours.
04:54So, like I'm saying, we don't really want to cook this, we just want to get a nice little bit
04:59of temperature happening here.
05:01So, fish.
05:04Get yourself a bowl.
05:05Get yourself a whisk.
05:07I've got eight eggs.
05:10Lovely, free-range eggs.
05:13No shell, please.
05:14Look at the gorgeous yolks there.
05:18So, get the best eggs that you can find.
05:21Nice and fresh.
05:22You can see the sizzling pan there.
05:24You know, I can smell the rosemary already, which is gorgeous.
05:28As the onions start to soften,
05:30what I can do is just use a bag of lovely spinach, which is great.
05:35I love spinach, and it's such a nice, irony sort of green.
05:41If you want to use Swiss chard or kale, you can.
05:43But just put this into the pan, and in no time at all, that will wilt down an absolute treat.
05:50So, move it around, and in no time, that will be gorgeous.
05:55Look at that.
05:56Now, what I like to do, just to put a little edge of flavour in there, is a thimble, like
06:02a little cap of red wine vinegar.
06:05It just gives it a little, a little piquence, which is really, really nice.
06:09So, we're at, what, four minutes in, and I really want to kind of get things going in a couple
06:17of minutes.
06:17So, just whisk this up.
06:24Beautiful.
06:25That's lovely.
06:26And then, I'm going to get out, er, some cheeses.
06:32So, I'll save the feta, or goat's cheese, for the end.
06:36I've got some lovely cheddar.
06:37You could have red lester, if you have leftover bits of blue cheese, you can kind of go for that.
06:43I'm going to go for my little box grater, and just a nice little wadge of cheddar in the egg
06:50mix.
06:51I like to put about two-thirds of the cheddar in, and then some on, right?
06:56You get a nice seasoning, a nice ooze.
06:58You can steal a little bit of feta inside, if you wish.
07:01If you've got leftover roast meats from roast dinners, or spinach, not spinach, or beautiful ham.
07:09Incredible.
07:09So, that goes in.
07:11And if you look in the pan here, look.
07:16It's all wilted down a treat, and that's all you wanted to do, right?
07:20We're not really cooking it.
07:22We're just kind of softening it.
07:23And this is cold.
07:25This is hot.
07:26And in a way, like making a really good tortilla, we're sort of tempering the eggs, right?
07:32So, that's hot.
07:33We're beginning, actually, the process of cooking the eggs.
07:35So, this is beautiful.
07:37We can season it up with salt and pepper, and I have a secret little seasoning that is absolutely delicious.
07:44English mustard.
07:45I'm going to put it in there, and if I just get in there, I have a little teaspoon or
07:51two.
07:52Hold up.
07:53Time for a quick ad break, but I'm staying right here.
08:02I'm five minutes, 49 seconds through making my oozy, cheesy quiche.
08:07I've mixed the eggs, ham, and potatoes together, and I'm adding a speedy shortcut of punchy mustard.
08:12So, let's rewind to prove that this really is one shot.
08:18And if I just get in there, I have a little teaspoon or two.
08:23It's the most amazing seasoning for the spinach and for the ham.
08:29It's absolutely gorgeous.
08:30So, mix it up, and we're good to go.
08:33So, I've got the gas still on full whack.
08:35So, instead of turning it off, what I'm going to do is show you the quickest little preparation of pastry.
08:41So, I'm going to use the pan that we wilted the spinach and cooked the onions and the beautiful spring
08:47onions and stuff in.
08:49Right?
08:49This is phyllo pastry.
08:50You want to work with it fast.
08:52Look how fantastically thin it is.
08:54Right?
08:54Stain glass.
08:56So, that's going to be crisp.
08:57It's going to be amazing.
08:58So, what I want to do is just put a little spritz of oil in the pan.
09:05And then I'm going to lay that pastry in there.
09:08Do it badly.
09:09Inside and outside.
09:11Right?
09:11Don't stress about it.
09:12If it tears, it doesn't matter.
09:14If it snaps, it doesn't matter.
09:15I've written this recipe to be utterly forgiving.
09:19And if you want to, as you're putting it in, you can give it a little bit of oil and
09:23a little salt and pepper.
09:24But basically, we're just creating layer upon layer of lush pastry.
09:30Look, you can be brutal with it, right?
09:33Look.
09:33Like that.
09:34And if you tear it and it breaks, just don't worry.
09:36So, it's very, very forgiving.
09:38And at this point, I'll just mix up that lovely last bit of gorgeous mustard, a little bit more salt,
09:46and that goes in.
09:48It's that simple.
09:49So, we're 7 minutes and 16 seconds into the story.
09:54Right?
09:54I'm now just going to bring in this edge, right?
09:57I want to kind of have a little crown, like this.
10:00So, like I say, if you have any tears or rips, do not stress, right?
10:06So, I just want to make it eccentric.
10:08Make it bonkers.
10:09Just because it's midweek, just because it's a 20-minute meal, doesn't mean you can't have fun with it.
10:14What I probably would do is just put that last little bit of cheese in and around, and a few
10:20little dunks of feta, just to sort of join the party.
10:25Gorgeous.
10:26So, onto a gas, full whack, let's get rid of this.
10:31So, putting it on the gas for, like, 40 seconds to a minute just powers that heat into the base
10:38of our little quiche.
10:40We're 8 minutes, right?
10:42So, we're bang on, right?
10:43So, just push that first bit, and then we're chilling out on the dance floor, and it's absolutely lovely.
10:49So, by now, the underside of that quiche will start to fry.
10:55All right, look at that.
10:56Come and have a little look.
10:57If you have a look in there, you can see how it is sizzling.
11:00And you can arrange these little bits just to be a little bit bonkers.
11:04All right, so it's sizzling at the edges.
11:05In the oven we go.
11:07So, that oven's now had 8 minutes to preheat.
11:09It's probably about 200 of the 240, but that will carry on powering through.
11:16So, leave that and literally don't touch that until that's at about 19 and a half minutes.
11:20So, now we're done.
11:23Now we're good.
11:24What I'd love to do is a beautiful salad.
11:27Hot, crispy, well, crispy pastry, lovely hot quiche, all those bits of oozy cheese and the lovely savoury ham.
11:34I want something.
11:35I want a nice salad that will cut through.
11:37So, a beautiful tomato salad will be great.
11:42I also want to bring in some, like, delicious textures and nutrition.
11:47So, beans.
11:48Beans are great for that.
11:49So, I've got some lovely cannellini beans.
11:51You can get beans so cheaply and easily.
11:54Look at that.
11:55I've got pastry on me.
11:57Cannellini beans, butter beans, belotti beans.
12:00Absolutely beautiful.
12:01Hello, darling girl.
12:02You all right?
12:03You all right?
12:04How are you getting on?
12:05Yeah, nice.
12:05I've got the quiche in the oven.
12:07Yeah, what are you after?
12:08I was looking for, ah, a bit of fruit.
12:10You don't need that, do you?
12:11No, no, go for it.
12:12I was going to give this to, um, ribs.
12:14Is he causing havoc?
12:16No, he's good.
12:17Are you all right?
12:17Yeah, I'm really good.
12:18Smells nice.
12:19Just getting this, um, the quiches in the oven.
12:21OK.
12:21It's really nice.
12:22I've got your favourite.
12:23Yeah.
12:25Beautiful cheese and ham.
12:27Fantastic.
12:27So, look, yeah, come back in ten minutes.
12:29Thank you.
12:29It'll be done.
12:30And bring that little terrer.
12:32Actually, bring a lot of them.
12:33So, the nice thing about this dish is it'll serve, look, it'll serve my family.
12:36So, six people officially, but, you know, it'll do seven.
12:40Easy.
12:41Drain the beans in the most beautiful way, like that.
12:44This can then go over and I'll reuse this bowl that I had my spinach in.
12:50And let's dress it.
12:51So, to make regular tinned beans delicious, we need to kind of embellish them a little bit
12:59with nice extra virgin olive oil.
13:01So, that's grassy, peppery, in flavour.
13:04So, that's nice.
13:06A couple of tablespoons is absolutely lovely.
13:08And then what we want to do is get some seasoning in there.
13:11Salt and pepper.
13:12So obvious.
13:13And very strangely, I don't know why, but beans are just best friends with vinegar.
13:19White wine, red wine vinegar, just like half a tablespoon will be beautiful.
13:24So, we'll get that going and just sort of like toss these up like that.
13:27Already I can smell it amazing.
13:29So, whether it's cold as a salad or even cooked, that is a lovely way to dress the beautiful beans.
13:34And then actually I'm going to get some beautiful basil.
13:38So, basil, because I've got this little story here with the tomatoes, let's just pick some nice basil leaves.
13:45But you could use parsley, tarragon, some dill.
13:49But, you know, at this time of year, it's really nice.
13:51You can get your fresh herbs on the windowsill, but you can buy them, of course, from the market.
13:55So, let's just get a little bit more and we're good to go.
13:58So, beans, tomatoes and basil.
14:01So, over we go.
14:05What I like to do is pick the smaller leaves and put them to one side and then tear the
14:12bigger leaves in like that.
14:15Tomatoes.
14:16So, when you go to the market or the supermarket, I really like trying to support the farmers by getting
14:23variation.
14:24So, yeah, look, any tomatoes are good.
14:26Put them on the window ledge, let them sunbathe, let them be juicy.
14:30But, you know, having variation, lovely ripe ones, is beautiful.
14:35What I also like to do is cut them up differently.
14:38So, what I'm thinking about is flavour and texture.
14:41So, say with a little, like, cherry tomato, protect yourself but squash it.
14:45So, you have a squashed tomato.
14:46Well, that's cool.
14:47Right, that'll look a certain kind of way.
14:49I'm protecting myself because it literally will go all over you.
14:52So, we can squash some.
14:54Then, we could quarter some.
14:56Right, so I'm looking at kind of visual textures, ways that it's going to hold on to that dressing.
15:01So, I'll take, this is a green one that's actually ripe.
15:04I know it doesn't look ripe, but it is.
15:06And then, so I've got the green one here.
15:08I've got the beautiful plum one here.
15:10And that's the nice thing about going to the market.
15:12You can normally get a mixed bag.
15:14Look at that.
15:15Do that lengthwise.
15:16So, I love kind of playing with textures and colours.
15:19It's just your best friend.
15:21Look, there's some lovely orange ones.
15:22Look at these.
15:22How beautiful is that?
15:23Let's have that into quarters.
15:25So, just have fun with that.
15:27There's a slightly bigger, almost like a beef tomato one there.
15:29Look at that.
15:30So ugly, but so beautiful.
15:32So, again, we'll just play, maybe I'll just cut this badly, erratically, like that.
15:38Gorgeous.
15:39Now, I am going to just check.
15:42I'm not going to open the door here, but I'm going to check.
15:44I can put my light on.
15:47Look, have a little look.
15:48Good things are happening.
15:50A quiche with a crown.
15:52Come on, Eileen.
15:54So, look, I mean, 20 minutes, like, I try and write recipes that are just really easy for you to
16:00do.
16:00This is one where it's not hard to do at all, but it's, look, if you make pastry, five minutes,
16:06let it rest, half an hour, roll it out, probably five minutes, bake it blind, 20 minutes, put your mix
16:11inside, probably half an hour, let it cool down.
16:13You're probably talking an hour and a half for a regular, normal quiche.
16:17Beautiful.
16:18But I wanted to do this version.
16:19So, as you can see, this recipe has a flow, and the reason I want to share it with you
16:25is just because I want to show you just how diverse your cooking can be in the wonderful world of
16:3020-minute meals.
16:32So, look at those tomatoes, and I'll give them a little, I mean, look at the colours.
16:37That goes in here like that.
16:40I'll give it a nice little toss-up.
16:42I'm looking at the time.
16:43We're 14 minutes.
16:45We're looking really, really good.
16:47I'll just toss it up.
16:48Of course, when we dress those tomatoes and give it that lovely olive oil and a little vinegar, they're absolutely
16:56delicious.
16:57They're going to kind of macerate, and the juices will come out, and they'll be divine.
17:01Don't be afraid to get your hands in there.
17:03Another little tweak.
17:04I know I've used it already, but English mustard with tomatoes is an incredible thing.
17:10So, please try it.
17:11Of course, whole-grain mustard is also delicious, but I'm going to get in there and just toss it.
17:16Please don't be afraid to use your hands.
17:18Clean hands, of course.
17:20Look at that.
17:21Beautiful.
17:23So, we have a lovely salad.
17:26Beans.
17:27We're really not getting enough beans.
17:28What's really nice is having lovely ways to make it incredible like this is fantastic.
17:35If you have any leftovers, that will be good in your fridge for three days as a gorgeous salad.
17:40If you want to put it back in a pan to reheat it as a cooked dish, no trouble at
17:44all.
17:45Cheese on top in the oven as a little gratinate.
17:47It's like you will not waste that beautiful salad.
17:49So, that's done, and I've got a couple of other things to share with you.
17:54So, the quiche, let's have a little while now.
17:58Let's have the light back on again.
18:00How do I do that?
18:00Yeah.
18:03Yeah.
18:03Oh.
18:06It's looking good.
18:07Starting to blip on top.
18:08So, I've actually got time to really have a giggle.
18:11I could wash up, or I could do a little spritz or something delicious to drink.
18:16So, I want to really show you how brilliantly capable this is.
18:22You know, it's a really nice thing to do.
18:24In our fridge, I have got some bubbles.
18:28Now, it could be some soda water.
18:31It could be some apple juice.
18:34But I want to show you a little spritz just to kind of get things going.
18:38Summer's day, hot quiche, crispy pastry.
18:43A lovely salad.
18:44Right, let's have a nice little drink.
18:46Come on, let's have a nice drink, right?
18:48So, what we can do, if you think back to the old days of Buck's Fizz, really, really nice.
18:56And they would have that with orange.
18:58And, of course, you could play with grapefruit juice.
19:01You could play with, I don't know, you could have some strawberries just grated.
19:07I want to use pomegranate because it's so amazing.
19:10The colours are incredible.
19:12Look at that.
19:13Right?
19:13Just full of goodness.
19:14So, what I do is literally use my hand as a sieve and basically squeeze that juice into the glass.
19:24Just turn it around.
19:25And that, all you need is a little hit of that.
19:28And you could put a little bit of mint in there and top that up with soda water or, in
19:34this case, Prosecco.
19:36Because you might as well make a bit of an effort.
19:39And that's amazing.
19:41And if it was soda water and a bit of ice, like, just, like, you know, we, we, I'm not
19:46making a joke.
19:47We don't have any sort of soda in the house per se, right, unless Buddy sneaks in some ginger beer
19:53or something like that.
19:54But, you know, just taking little ways to make sort of water spritz really nice.
19:59But, obviously, this is an adult's one.
20:01Look at that.
20:04Absolutely gorgeous.
20:05So, we'll top that up.
20:12Just beautiful.
20:14Let's have a little try of this.
20:16Simple.
20:19And delicious.
20:20So good.
20:21Just a couple of minutes, darling.
20:23So, um, let's just get this on the table.
20:28I've got the beautiful salad here.
20:32Let's go get the quiche.
20:33Come on.
20:34It's had its time.
20:36Come and have a little look.
20:39It's looking really good.
20:41Look at that.
20:43Right.
20:43A beautiful, cheesy quiche in 20 minutes.
20:49Come on.
20:50And if you want to get it on a board and make it fancy, you can.
20:53Right.
20:54Just get yourself a little fish slice.
20:56Be brave.
20:57Be bold.
20:59Get under there like this.
21:01and just pull it off.
21:03Come on.
21:03Come on, look.
21:04Get in there.
21:05It's amazing.
21:06Look at the sides.
21:07Look at the layers.
21:08Look at the waves.
21:10Utterly delicious.
21:11And, like, as you go to cut through this, you're going to get this really, really beautiful.
21:17Just look at that.
21:19It's basically a gorgeous quiche with a crown in 18 minutes.
21:26You know, come on.
21:28Let's serve up.
21:29That is a dream.
21:32Look at that.
21:34There you go.
21:35My easy, cheesy filo quiche rattled out in under 20 minutes.
21:40Boom.
21:42Time-saving pearly white tinned potatoes, gorgeous spinach and smoky ham.
21:47With a beautiful tomato and bean salad, plus a splash of fizz.
21:52It's a family favorite in my house.
21:54Oh, my goodness.
21:58Filmed in one shot to prove to you all that it's really possible.
22:03So, I'm going to have a little taste before Jules comes back.
22:06Jules, it's ready!
22:08She loves a quiche, I'm telling you.
22:10Let's get in there.
22:11Coming.
22:13How is it?
22:15Oh, it looks really good.
22:18Oh, wow.
22:19Do you want some?
22:19I have to call the kids.
22:20Go on.
22:21You help yourself.
22:22You get in there.
22:24But there you go.
22:25The cheese and the feta, unbelievable.
22:29How about that sound, Jules?
22:30Yeah, I know.
22:31It's so annoying.
22:32It's like the best sound.
22:34But it's a quiche with a crown.
22:38Can't believe that.
22:39It's 20 minutes, if I'm going to say that.
22:40It's amazing.
22:44But, listen, when I come home from work, the best thing...
22:47I mean, Jules cooks really well for the kids, but I love to cook for Jules.
22:51And, you know, there's like a routine of things that we do.
22:54But I love the fact that you'd never think you could have that.
22:57And you can.
22:58You really can.
22:59You can play with it.
23:00You can take the ingredients to any country you want.
23:03Oh, it's so good.
23:05So there you go.
23:0720-minute meals, guys.
23:16As a quick recap, I've got a bunch of delicious new recipes that you can cook in under 20 minutes.
23:24And to prove it, we're going to make this in one shot, one take, just me in the kitchen, showing
23:30you how to make great food fast.
23:34My sticky orange chicken is the perfect date night dinner cooked in 20 minutes, juicy chicken breasts flambéed in a
23:42brandy and onion sauce, with sweet potato mash and peppery watercress salad, filmed against the clock in one take, one
23:49shot.
23:50All right, guys, good luck.
23:51To prove to you all that it can be done in the time.
23:56Everyone happy?
23:58Action.
24:02Now, just because we're doing a 20-minute meal doesn't mean it can't be special.
24:06And this, my friends, is a beautiful date night meal that me and Jules absolutely love.
24:12Think duck à l'orange, but chicken.
24:16But the thing is, lots of people buy chicken every single week and they get bored with it.
24:19This is not boring.
24:21This is special.
24:22It's delicious.
24:22And I've got a few little kind of ducks and dives in the cooking method that I think make this
24:28really, really special.
24:30So let's just check.
24:31I haven't got anything in here that I've forgotten.
24:33A little bit of yogurt.
24:34Okay, let's do this.
24:35First job, we're going to start with kind of the carbohydrate.
24:39Instead of mashed potato, we're going sweet potato.
24:42Why?
24:42Because it's delicious.
24:43But also, it counts as one of your five fruit and veg a day, which is lovely.
24:49So that's nice, more nutritious, more flavor.
24:51I am going to take the liberty of peeling it.
24:54So normally I leave the skin on, but actually in this recipe, I want a really delicious kind of smashed,
25:01not mashed, smashed sweet potato.
25:03Really nice and nutty.
25:05So run your peeler through this.
25:07By the way, this is called a speed peeler because it is fast and amazing to use in so many
25:13ways.
25:14And it's one of the kind of best, cheapest gadgets in the kitchen.
25:17So sometimes it's the method that helps you do fast food and sometimes it's a piece of equipment or a
25:23little technique.
25:24So I love that.
25:25This is what the beauty of learning to cook is.
25:29These little hacks, these little ducks, these little dives.
25:32So I'm going to help the cooking by taking a knife and just cutting these little chunks of sweet potato,
25:40sort of, let's call it centimetre slices, nice and easy.
25:44I'm going to get a little ovenproof bowl, heatproof bowl, but we're not going to go into the oven.
25:52We're going into the microwave.
25:53So this, I'm just going to put in with a lid on top.
25:56I've got the microwave.
25:57Yes, the microwave.
25:58I do use a microwave and most of Britain also have a microwave.
26:02More of those, even than air fryers, okay?
26:05So we've got it on full whack and we're going to get that on.
26:11Oh, this is going to be fun.
26:12Yeah, let's just work this one out.
26:15There we go.
26:16Ten minutes.
26:17We'll probably only need about seven or eight minutes, but I'll just sort of put it on ten to sort
26:21of get it going.
26:22Okay, method of cooking the chicken, different.
26:26Probably one of the most underrated cooking methods in the British kitchen, steaming.
26:33Steaming and then glazing.
26:35The Chinese steam very, very well.
26:37And I think people think that, oh, you know, steaming, it's all right, you know, it's kind of light, it's
26:43delicate, it's really healthy.
26:45True, all of those things are true.
26:47But I think they think it's not powerful.
26:50Although steaming is delicate and it's healthy, it's really fast.
26:58And my goodness, a bit of steam can penetrate, you know, vegetables, meat, fish, really, really quick.
27:03So don't be disillusioned that it hasn't got the power to cook fast.
27:07And this is the genius of 20-minute meals.
27:10So let's start off.
27:11Pan is heating up.
27:13I've got a red onion.
27:14Use any onion you like.
27:16I'm going to cut it into eighths.
27:19So that is quarters, then the quarters into half.
27:23So you've got your eighths.
27:25Obviously by cutting something like an onion, you know, smaller, it's going to cook quicker.
27:30All right.
27:31But also texture.
27:32Have a little look at this.
27:33I love a petal of onion.
27:35So the way you chop things, finely chop, finely slice, petals, whole, you know, roast, steam,
27:42all these things that you do and apply to veggies, you know, are really effective.
27:48You know, when you sort of do a little petal, it's going to cook and sag and become delicious
27:53and almost silky in a different way.
27:55So currently that is dry frying.
27:59What I'm going to do now is just quickly season up the chicken.
28:02So regular chicken breast here, like that.
28:06Salt and pepper.
28:08Fairly generous.
28:10And I just rub the salt and pepper on one side, rub it on the other side.
28:15So I want to tell you what I'm, when I'm doing recipes in my head, I want to try and
28:19get you
28:19into my head, dare I say it, okay?
28:21So we're going to lay the chicken on the onions like this.
28:26Let me just wash my hands.
28:30A little bit of soap.
28:34Okay.
28:35A little bit of water, 150 mils, right?
28:37So we're going from dry frying, 150 mils, lid on.
28:43Now when the lid goes on, we're also saving energy.
28:48We're speeding up cooking and also we're creating this little ecosystem, right?
28:53So this steam is really, really, like, it's effective.
28:57It's going to break down the kind of, the connective kind of, I guess, fibres in the onion, right?
29:02And it will become buttery and silky and a pleasure to eat, right?
29:06You're going to bring out the natural sweetness.
29:08And also what I want is glazed, gnarly, dark chicken, sweet and sour and gorgeous.
29:15And then when you slice inside it, it's pearly white, clean and fresh, right?
29:20So I'm looking for contrast, right?
29:22Base and treble, you know, sort of like pearly white and gnarly.
29:26But we want that in a dish.
29:27We're bigging up a salad.
29:29It could be rocket.
29:30It could be any salad leaf.
29:31This is very British, watercress, right?
29:35So, crunchy, mustardy.
29:39Right, we're going to work with mustardy.
29:44Mmm.
29:45Duck a la orange.
29:48Seville orange.
29:50Seville oranges, right?
29:51We've got marmalade, right?
29:53This is going to be part...
29:56Where is...
29:57Oh, there it is.
29:58Marmalade, obviously with sugar.
30:01Um, so that's going to be nice.
30:02That's for later.
30:04But that's one side.
30:05So a story of orange.
30:07Mustard.
30:07So I'm going to take a little bit of orange.
30:11Let's cut that in half as well.
30:13I'm going to take this here.
30:15Take a little bowl.
30:16And I'm just going to just angle it.
30:18Use this little board here to angle.
30:23So I can let all the juice go to one side.
30:25Hold up.
30:26Let's pause right there.
30:27Time for a quick ad break.
30:29But I won't go anywhere until you're back.
30:35I'm six minutes, 17 seconds through making my sticky orange chicken.
30:40I've got sweet potatoes cooking.
30:42And my chicken breasts are steaming gently with red onion, ready to get flavoured up.
30:46So let's rewind to prove this really is one shot.
30:52So I can let all the juice go to one side.
30:57So instead of holding it at an angle, I can just help myself.
31:03We're going to go with the quantity of one part acid, so that's vinegar there, red wine vinegar, and orange
31:09juice.
31:09So two forms of acid, sweet and sour.
31:12Right, taste buds are going.
31:13So one part acid to two or three parts lovely oil.
31:18Look at that extra virgin olive oil.
31:19Look at the colour.
31:20Really, really nice.
31:23Gorgeous.
31:25We do want seasoning.
31:27We do put a bit of pepper, salt and pepper in there.
31:29Then mustard.
31:31So what you can do, people talk about blending acid, orange and vinegar.
31:35You can also blend mustard.
31:38So I'll take a little teaspoon of whole grain mustard.
31:42Look at this.
31:42So beautiful.
31:43They pop in your mouth.
31:45You can take Dijon, right, and you can do it with one or the other or both.
31:49Make it up as you're going along.
31:50It's all happy days.
31:51And then use the angle to just whisk up and emulsify.
31:57And you go from that beautiful marbling effect to a really nice emulsified dressing that's fresh with orange
32:05that will just coat the beautiful watercress, right?
32:09And at this point, you could go in with French beans there if you wanted to embellish more veggies in
32:13here.
32:13Like, feel your boots.
32:14You could have the little jarred artichokes.
32:15Feel your boots.
32:16I'm going to go just watercress.
32:18But do not dress until later.
32:21Do not dress until later.
32:23So let's get rid of those.
32:24Go and have a look at that pan there with the chicken.
32:26Kind of interesting, right?
32:27So it's been steaming.
32:30And now the steaming, you see, like, the liquid is almost gone, right?
32:36So that's had about three or four minutes.
32:39And you can see the onions, like, they've now become, like, nice and soft.
32:44So what I want to do is I'm just going to turn that temperature down a little bit.
32:48I'll add just some olive oil, regular olive oil, not the extra virgin, right?
32:51And I want just a nice little bit here.
32:55And I'm going to take, come with me to my little garden, one of my favourite herbs, rosemary.
33:03So this lovely, savoury, meaty herb, right?
33:07I'm going to take this, just take my finger and just zip it off like that, right?
33:12And then we go into the oil and that inedible herb, in the presence of sizzling fat, now becomes amazingly
33:22edible.
33:24So two things, like, 20-minute meals, fast food, okay, right?
33:29But I want you to command and earn deliciousness, no compromise, intelligent, vibrant, like, cool modern-day cooking.
33:38That is what we want, that is what I want.
33:40So in my head, over here, microwave, pounding away, molecules, water, you know, the beautiful sweet potato, mash, olive oil,
33:48salt and pepper.
33:49Very nice, sweet and nutty.
33:51Then I've been bothered, I've been bothered to take the rosemary here and make it crispy.
33:58Just that much, been bothered.
34:01So then that's meaty, almost steaky, and it's crunchy, like crisps.
34:05That, on the silky, sweet potato, unbelievable.
34:11Being bothered, caring, love, care, attention.
34:14But also, we now have oil that's scented with rosemary.
34:17So we go, we go from steaming to now frying.
34:23So we have two modes of cooking, right?
34:27So we're being intelligent.
34:28Look at that.
34:29So at this stage, we're going to have more fun.
34:32And you can cut and paste this how you want.
34:35Come into a very important part of my life.
34:37Welcome.
34:38Welcome to the alcoholic beverage section.
34:41This is a small, edited area of my life.
34:45Um, whiskies, gins, vodkas.
34:48Obviously, always drink within moderation.
34:51But, in moderation, beautiful brandy.
34:57So, let's have a look here.
34:59That little thimble or two goes in here.
35:01If you leave it, nothing happens.
35:04If you angle it to a flame, of course, what you can do is you'll flame it like that.
35:08So we get that going.
35:10That didn't flame.
35:11That's all right.
35:12Ten minutes, 30 seconds.
35:13Ten minutes, 30 seconds.
35:15I'm going to get a flame because I'm slightly let down by my own.
35:18That's like a bad performance day.
35:20Um, 20-minute meals, guys.
35:23When you cook away the alcohol, the alcohol does go.
35:27It does go.
35:28But, of course, brandy, whisky, you know, gorgeous.
35:31Brandy is still made in such a way where you get the flavours, lovely raisin flavours.
35:36So let's try that again.
35:37Let's get that lovely flame going.
35:40All right, come on.
35:41So, you don't have to flame it.
35:43Don't be afraid of it, right?
35:46But look around.
35:47Be safe.
35:47If you're worried, you can put a lid on top.
35:49But when you're kind of flaming it like that, you do accentuate caramelisation of the onions.
35:55You know, you get all the sticky bits off the bottom of the pan like that.
35:58And then we come along with our beautiful oranges and you start creating textures and flavours.
36:05So steamed, then fried, then flambéed, right?
36:11Really, really nice.
36:12This is very, very exciting.
36:13That orange juice here, only two oranges, but they are juicy, I must say.
36:17Good time of year.
36:18We've made a bit of the dressing and also we've got this sauce.
36:21So this will now cook down.
36:23So what I'll start doing at this stage is taking a little spoon and just putting it over the chicken,
36:31moving the chicken around.
36:32And it's still, the chicken still looks a little bit on the boring side.
36:35It's looking nice, but you wait.
36:37When this starts to sort of reduce down and I take a little bit of that marmalade, happiness, bittersweet gorgeousness,
36:45you're going to create a glaze that is just almost like hoisin-y.
36:49Well, nothing like hoisin, but good, delicious textures, shininess.
36:55So we have the beep of the microwave.
36:59Let's see what's going on.
37:01Yep, it's looking pretty good.
37:02It's pretty hot.
37:03Be careful.
37:05But, you know, using that, I use the microwave.
37:07Some people are really funny about it.
37:09They're really anti it.
37:11All right, fair enough.
37:12You do what you want, it's your life.
37:14For popping, uncooked poppadoms, really healthy snacks.
37:18Amazing.
37:18Obviously, softening butter.
37:20Obviously, taking ice cream when it's really hard and just soften it a bit to get into there nice and
37:24quick.
37:25Like that, that is the vibe.
37:28But you can do cool things.
37:29You can really take veggies and quickly give them a microwave and just kind of let them steam in themselves.
37:37Really, really nice.
37:38Also, angle this pan and just put a little of that juice over the chicken.
37:41Now we start to see this start becoming exciting.
37:44So power up, reduce that.
37:47Okay.
37:50So we have our salad.
37:52We have our sweet potato.
37:53I'm going to mash it.
37:53You can mash it smooth.
37:55You can go baby food.
37:57I'm not anti that.
37:59Salt, a little bit of pepper.
38:02I would use, you could use butter if you wanted to, but just good extra virgin olive oil.
38:06It's just nice.
38:09I really wouldn't do anything else other than that.
38:11You can go really pureed or you can kind of smash it so it's rustic.
38:16I quite like leaving a little bit of texture.
38:20So, look at that.
38:26So, salad, mash, caramelised onions.
38:31Taste it.
38:33Ah, yum.
38:35Let's have a little wash up.
38:37So, look, we've got time.
38:38And what are we doing on the time here?
38:3914 minutes.
38:40Come on, Eileen.
38:42This is good.
38:44Washing up.
38:46I'm going to lay the table.
38:48Just one last look at this pan.
38:49It's important what's going on here.
38:51Have a little look at this.
38:52That juice and that brandy remnants and the beautiful marmalade is doing good things.
39:02And you can see the onions are just getting soft and gorgeous.
39:05The flavour will be intense and beautiful.
39:08Turning it down a little bit now.
39:10Right.
39:10This is when you put the music on.
39:12Ladies and gents, got my plates ready.
39:16A little bit of romantic music.
39:17Jules!
39:19Call the wife.
39:21There you go.
39:22Lay it.
39:22I get the mickey taken out of me by my kids because I like to lay the table.
39:30And I like it because it's about love and it's about care.
39:35And in a world where everything is so flipping easy to order, I just like it.
39:41It's nice to make a bit of a fuss.
39:45I've got napkins.
39:46You don't have to do that.
39:46Just use a paper towel.
39:48I knew I'd two.
39:49Look at that.
39:50Nice.
39:50But, you know, I think it's nice to care.
39:54Flowers, candle.
39:55I've always been the same.
39:57The kids take the mickey out of me.
39:58I don't mind if they take the mickey out of me for caring.
40:02That's what it's all about.
40:04No worries at all.
40:07So we have our dressing.
40:08The dressing and the salad I will not do anything with.
40:11This is doing good stuff.
40:12We're 15 minutes in.
40:13I kind of feel like I don't have to rush anything.
40:17I'll just get that a little bit more syrupy.
40:20It can start plating up.
40:22I want to talk about how to slice chicken.
40:27You know when they talk about slicing a steak or a roasting joint, they say cut against the grain.
40:32So if you imagine the grains, the fibres of the muscle like that, right, if you cut with them like
40:38that, it's more chewy, tougher.
40:40So if you cut against the grain, right, it's more tender, more delicious.
40:43So we've steamed and we've fried briefly and then we've glazed.
40:47So what I want in here, right, what I want in here is pearly white, juicy, gorgeous, not overcooked chicken,
40:56right?
40:56So that's the vibe I'm going on.
40:57So I'm going to take the chicken out now and just put it on the board just to rest for
41:01a bit while the sauce comes down.
41:05I am going to go to the fridge.
41:07This is a very technical, this is the most technical part of the recipe because I'm going to pour myself
41:14a glass of wine.
41:17And I'm looking for a glass, but I think I'm going to go for this.
41:23Happy days.
41:27Let's plate up.
41:29Another little technique.
41:32When you're slicing, if you slice a little bit at an angle, you can make it look much nicer and
41:39make it also more tender.
41:41So sweet potato on one part of the plate.
41:47Here, very simply, olive oil, salt, pepper.
41:50Nice.
41:51Make a little bit of a bed, like that.
41:57Then, take me chook, and I'm not only going to slice it like the length of the chicken, so instead
42:02of slicing it like this, right, go against.
42:04So I'm going to go length of the chicken, but also at an angle.
42:09And I want you to see how incredibly juicy and pearly white that is.
42:17Gorgeous.
42:18So I'm going to take the chicken, and just pop that over here, like that, and you can just open
42:24it up, you can tell if it's beautifully cooked, you can see that it's gorgeously moist.
42:30We'll do the same on the other one.
42:32Just really nicely cooked.
42:35There's so much overcooked chicken, but by having a method where you can kind of slice it at the end
42:41and see that it's beautiful, is very, very cool.
42:45In the pan here, can you see that's almost gotten a little bit dry?
42:50I'm just going to take a little bit of that water.
42:57Look at that, just a tiny bit more.
42:59You can adjust this, so we're done.
43:01We're literally done.
43:03So, just let that sit there.
43:04I'm going to take the rosemary and put that on the sweet potato.
43:10It will crunch so flipping well.
43:14Gorgeous.
43:16I'm going to take my spoon.
43:19And first of all, I'll just take the onions like that.
43:23So you've taken probably the most underrated vegetable, the onion, and you've made it sweet and sour and tender.
43:34Really nice.
43:37Look at that.
43:41Look at that sauce.
43:45A little bit of sauce over the chicken.
43:49Goodness gracious.
43:54Right.
43:55We haven't finished yet.
43:56We haven't finished.
43:57We're going to take that beautiful watercress.
44:01And it will stick beautifully.
44:05Green.
44:07Red.
44:09Orange.
44:11Pearly white.
44:13I'll take any excess dressing and put it into this sauce.
44:18And I'll take just a little bit of yoghurt.
44:19This is a kind of nice little contrast thing.
44:22So take just a little bit of yoghurt.
44:24Tablespoon is fine.
44:26And I just want to shake the pan.
44:28And just ripple it a little bit.
44:30See that ripple?
44:38Oh my goodness.
44:40What a dish.
44:43There you go.
44:44My sticky orange chicken.
44:46The perfect date night dinner.
44:48In 20 minutes we've created this beautiful meal.
44:50Juicy chicken breasts flambéed with brandy sauce, sweet potato mash and watercress salad.
44:57So flipping tasty.
44:58All filmed in one shot to prove to you all that it really can be done in the time.
45:03Wow.
45:04Look at that.
45:05It's really, really.
45:07I mean, all these ingredients are essentially everyday stuff from a supermarket.
45:10Onion, sweet potato, chicken, watercress.
45:13Right.
45:13But just put together with a bit of love and care.
45:16Come on.
45:18Look at that.
45:19Right.
45:19Let's get a mouthful.
45:20Let's go for this.
45:21Let's really go for this.
45:22Onion.
45:23Onion, beautiful rosemary and the sweet potato.
45:27Let's just go for the full hog.
45:29It's a bit big.
45:30Well, that's quite big as well.
45:31All right.
45:32Watch out for the mouth.
45:35I meant well.
45:37Oh my goodness.
45:43So good.
45:47It's just, this is the kind of midweek meal that makes me so, so happy.
45:55Full of flavour.
46:01This Friday night, some famous faces are doing it for charity.
46:06Gogglebox for Stand Up to Cancer at five past nine.
46:10And over on More 4 next, the parish's futures written in the stars and stables.
46:15Our farm next door, Amanda, Clive and Kids, is brand new.
46:20But here on Channel 4, a sharp shock of reality has Pierre rattled.
46:25We'll be back.
46:27We'll be back.