Hello you lovely people, it's here woohoo! This is my brand new book, Jamie's Veg.
I'm really really proud of it. If you get an opportunity to have a look at the
book, please just pick it up, have a feel, flick through it, it is rammed full of
incredible recipes. So, I actually wrote this not just for the veggies and the
vegans, of which there's plenty of those recipes in the book. But, actually I want
to get more meat eaters eating more veg, celebrating more veg. So, it's a book for everyone. My team and me
have put together a whole bunch of stuff, we're just going to show you some
stuff and kind of introduce the book properly. If you look through the
chapters, like there's curries and stews, pies, parcels, baked soups, sarnies, tray
bakes, rice, noodles, pasta, salad, burger, fritters, one pound wonders, brunch, Friday
night nibbles, that's a good one. And all sorts of hints and tips about
nutrition. So, I'm gonna go straight away to burgers and fritters and this is
inspired by my trip to India which was amazing and their intelligence of
cooking and their use of spices and herbs and texture blew my mind. There was
many sort of potato fritter style street food dishes that I just loved. So, many
good ones and then I just needed to translate that. So, what I did was come up
with this technique, which is rifting off of the great old British bubble and squeak.
There's all the amazing spices in there. There's of course your potatoes in there
and we just mash it and turn it and it's so easy. But you can see what you get is
incredible layers of crispiness and depth of flavour. So, we're going to make
this kind of to go burger fritter and we're gonna take some minted yogurt. So,
good then we're going to go in with our beautiful fritter. Here full of spiced
hot crisp, unbelievable, then the most brilliant hack ever which I've used so
many times since I saw it in the streets of Delhi.
Do you take mango chutney and then you spike it with pomegranates and
pomegranate juice and this is just the most incredible thing for curries, rice
dishes and I put that on top of our little fritter here and then Bombay mix
straight from the pack. So, as far as explosion of flavour is concerned and
enjoyment, that my friends. Lets have a few mint leaves in there ,come on. Right, it's just
beautiful. I want to show you what's going on in the inside. Look, it's messy
but forgive me ,come on, filth. So good, let me show you the next dish. So, this is an
Aussie style brunch bowl. Look, I love Australia. I love their Verve for life,
and I think they're doing some really cool things in cooking at the moment. One
of the things I love, is this idea of a bowl, and I know it's sort of ridiculous,
but in a bowl the fact that you can kind of get a collection of beautiful things
that you can react to seasons and textures, sweet sour, crunch, soft. But just
have fun with healthy stuff, you know, that's what we got to do, we got to take
the things that are good for our body and make it really good, fun. So, I've kind
of done my version of that and I've kind of expressed it around a beautiful
homemade dressing which is so easy to put together. And then, kind of like
balance the bowl. Right so, I have avocado, tomatoes, we've got lovely nuts, herbs,
broad bean, sprouts shoots. But, you can it's kind of a principle recipe that you
can rift off and have fun with. And to finish this, you know I'm going to do,
some beautiful boiled eggs. But it could be a poached eggs, it could be a fried eggs.
You know, but it's just basically about colour and fun and deliciousness. Some
nice seeds, so this is one of the kind of like healthiest are recipes. So, what I
wanted to really achieve in the book is that balance between sort of indulgent
comfort food and then surprising food you never really thought of. And then
some really good versions of really healthy delicious things, breakfast, lunch,
dinner. So, let's go over here. I want to show you quite a surprising dish one of
the chapters in the book is soups and sarnies. I know it sounds like
really humble and sort of downplayed, but it's one of my favourite chapters. If you
look through it, the colours, the surprise. We're talking about crispy mushrooms
shawarma, really surprising exciting soups. I mean just look at them, look at
the color, super stack sarnie, amazing. And then here's a classy one silky fennel
soup and soup is a funny one because so many of us get it in tins or packs or
pre-done. Like, just technically they're not able to achieve
the caramelization you can when you make it yourself.
So, this soup was really quick to make like 20 minutes and I'll show you how we
do it. It's the simplest thing in the world.
We liquidize it until it's smooth and beautiful. And then we just put the soup
just into half a bowl like that. Then, we put this back on like this and then
we add the spinach at the last minute. So, it's the residual heat of the soup
that's gonna cook this and the colour is gonna be amazing. The flavour is gonna be
incredible. So, just whiz it up and what's amazing is you'll get this two-toned
soup and look it looks amazing, but also, you know having that fresh fennel side
and then that kind of beautiful spinach side and then it's a simplest thing in
the world. Just grab a spoon and kind of give it a nice little stir around. Look
at that just! Absolutely delicious and if you hit that up with some amazing
croutons, you've taken the ordinary soup and just
made it incredible. A little bit of fennel tops that I took off when I made
it earlier. And that my friend, it's a beautiful elegant soup something
a bit more surprising look at that just gorgeous and I think what's really nice
is when you make your own soup, see how quick it is, how cheap it is and how kind
of like artistic and fun it can be. It's just brilliant. So, there you go. A soup
but not boring and not everyday, really, really exciting. So, let's talk a little
bit more about the book. I've tried to break up the chapters so they're really
useful to you guys, busy people that want tasty delicious food. Hugo's just
finishing up this expression of a pad thai. So, Hugo is part of my food team, the
food team's support me in writing the books and we test and test and test them
so you guys have the best possibility of great results every single time. So, Hugo
20 years since the Naked Chef, how old were you 20 years ago? 20 years ago I
would have been four and a half. Four...
But Hugo has an important job, because when I've written a recipe and I've
tested it, then I hand it off to the rest of the food team. So, what's interesting
about this particular dish actually is we're using tofu. So, we make the sauce by
wetting up you know all those lovely fragrant ingredients you'd normally put
in a sauce with tofu. Which is a fantastic source of protein, really,
really healthy and tasty but also silky and that's the bit that goes around the
noodles. So, we Laden it with veg we have the crunch of the salad so it's got soft,
you know crunchy, hot, cold and then we'll absolutely have bashed up peanuts in
here that just make it so comforting and delicious. Then over here,
Hugo's doing like a kind of a dry fried egg. See, how you don't even need the oil
you get this crispy little bottom and then you can just do it on the other
side like this. Just 30 seconds on the other side but that's texture and sort
of by putting the chili flakes in there you're making it sort of interesting. So,
it's just 30 seconds on the other side. Then look what you got a beautiful
perfectly cooked egg and you know you can cut into that and it's just gonna be
amazing. Amazing to eat, so you've got herbs, you
got nuts, you got chilli, you got noodles, you got flavour, you got surprise and it's
a little bowl of goodness. Let's get in there laden with the good stuff.
Delicious. So, let me show you one last thing.
Baked aubergine. Have a look at that, it's one of my favourite recipes. We've
got curry flavours in there, we've got coconut milk, just an amazing celebration
of the aubergine. So, look at that. Taking sort of an everyday aubergine and giving
it a makeover, making it really, really nice and the flavours in this dish are
just phenomenal. When you start putting it together
with a few herbs, you start sprinkling with some chilies, you know couple of
little poppadoms. You know you've got an amazing little dinner that people are
gonna go mad for. So guys, have a flick through the book. Enjoy! I hope you love
it. This book I'm really really proud of.
Eight years in the making, eight years in the making. No compromise on flavour. It's just
exciting tasty good stuff. Anyways, take care lots of love.