So I am gonna give myself a challenge to give you the most delicious dish in four minutes,
OK? And I'm doing that to big up a product that I am so proud of,
I've done a whole range of grain pouches.
I'm proud of them because they're really good for you,
it's all the stuff that everyone keeps telling us all to eat more of: rices, beans, those quinoas,
and often these take special cooking or soaking overnight, and I've done all of that
for you. So check them out: they're in all the major supermarkets. I'm gonna take this one – this
is Super tomato and olive, quinoa, brown rice, wheat berries and fennel, it's delicious.
Open it, pop it in a microwave for one minute. You can reheat it in a pan if you want. I'm
gonna put a timer on, so you know I'm not cheating. So I'm gonna go for four minutes,
OK? Actually, let's put it on five minutes just so I can kind of wallow in having it all done before
the bell's gone off. OK, so I've got a pan, let's put that on a high heat like that, let's heat that
up. I am gonna do prawns and chorizo, surf and turf, so that's gonna be very nice, my family love
prawns. You can have fresh ones or you can get the frozen ones and just thaw them out in a little
sieve under some cold water. That might take a few more minutes, but it's still pretty quick.
I'm gonna take some chorizo. I love chorizo, those cured meats that have garlic and herbs
and the paprika. So I'm gonna take a little bit like this, and just roughly and thinly slice
the chorizo. I'm going to add that to the pan as it heats up. The reason I like this is 'cos
the garlic and the spice comes out, and that is also gonna flavour the prawns. So in the pan
we go, like this. A little kiss of olive oil, no worries at all. I might give it a little
bit of black pepper, for a bit of spice. So this is gonna do magic things very quickly.
These prawns don't need much cooking so I'll leave those to one side. So I have this amazing kind of
base, so I think of these grains as a meal centre. You can use these incredible grains in stuffings
when you're roasting meats, you can stir them into soups, you can have it as a side dish,
you can heat them up and put them into salads, so really, really nice.
You can see here the chorizo is sizzling, so this is very,
very good. I'm gonna turn this microwave off because that's definitely had a minute, I think,
and the bell didn't go. Quick salad - courgette, humble courgette, give it a wash. People are
really bored of courgettes, I think. A way to make them delicious – bag of rocket, or it could
be watercress or mixed salad leaves just regular from a supermarket – put that in a nice big bowl,
take a speed peeler, and finely peel the courgette into the bowl. And just go down to the fluffy
seedy core which I'm not gonna eat, and you turn that frumpy old courgette into something
very beautiful and very elegant. Courgette and spices are really good, courgette and
prawns are really nice. Probably all I need for the moment. And I'll hit that up with half a lemon
and a pinch of salt, maybe a herb. Take any herb you want, it could be dill, it could be mint,
it could be basil. Just pick the leaves in like that, absolutely beautiful.
Toss it up, a little feta cheese could be nice in here, but I'm really happy with this as a nice
simple delicate salad, look at that. So that'll be nice with our prawns.
Have a look in here: you can see we've got sizzle going on, and while that sizzles there,
go in with the prawns. So the prawns need a minute and a half, y'know, two minutes max.
Toss that up you can see the colour, beautiful. In the microwave – and I do have a microwave and I
use it for various things, great for reheating this. When you reheat these lovely quinoa bags
they're hot, they get really sort of plump and soft and delicious, they're already flavoured,
they've already had love, care and attention. And what I like to do is just sprinkle them onto the
plate. They're soft and they're steamy and they will soak up any juices that you put into them.
Oh the bell's gone it's beaten me! Ok so we're at five minutes, I could have done it quicker...
Arghh! I'm annoyed at myself, but look we're five minutes and 20 seconds, the salad's done, the
prawns and chorizo is done. I lost this one this time but, nonetheless, I'm not gonna give myself
too much grief. Prawns with chorizo, beautiful fluffy grains, the wheat berries
are absolutely delicious: it's almost like pearl barley, gorgeous. In the pan I've got the fats
that have cooked out of the chorizo, so we don't wanna waste that. Look at that guys, look at that!
Let's have a little bit of that fat right at the top that'll go into those grains.
Look at that, come on! Oh, it's beautiful. One pan to wash up. We're at about five and
a half minutes, all right I wasn't rushing, got a nice salad a lovely little dish here.
That is my beautiful chorizo and prawns with that incredible pouch of grains with the wheat berries,
the quinoa, brown rice, the fennel, tomatoes and olive, full of flavour. Five and a half minutes
for a mid-week meal, five and a half minutes for any meal, is a beautiful thing. Full of colour,
full of fantasy, and I hope you love it as much as I do. I'm very happy with that.
These grain pouches are brilliant I am so proud of them because they're so healthy and
gorgeous and they're fixing a problem, and the solution is: I've done all the cooking,
all the soaking, all the flavours for you. You can then use them like this in a wonderful dish,
you can use those grains for stuffing, you can use those grains in soups, you can use them
in salads to make them more exciting, you can use them as a carb on the side, y'know.
They're just brilliant, little fried egg, really really nice. So there you go let's have a little
taste. Let's go for the grains first, with some of that... mmm. Olives, tomato, fennel,
let's go for a bit of everything, chorizo and the prawns.
So good. That is cool, fast, modern cooking for busy people. So what are you waiting for?
Have a look in your local supermarket, look out for my ones, they're the ones that have had the
extra flavour added. It's not just grains, that's a bit boring, right? I've done the flavour bit
so you can use them easily in your cooking and they're delicious. Good luck, take care.