0:00:02 > 0:00:06I'm Lorraine Pascale and this is all about fast, fresh and easy food.
0:00:08 > 0:00:11Delicious meals don't have to take a long time to make
0:00:11 > 0:00:14and, for me, cooking from fresh ingredients is the way to go.
0:00:17 > 0:00:20Great food can be fast and delicious with these effortless recipes
0:00:20 > 0:00:22and a few simple shortcuts.
0:00:25 > 0:00:27Follow my tips and, hopefully,
0:00:27 > 0:00:30you'll never want to reach for a ready-made meal again.
0:00:32 > 0:00:36Making quick, tasty food for everyday meals and last-minute entertaining,
0:00:36 > 0:00:38it can all be so easy.
0:01:03 > 0:01:06This show is all about easy, everyday cooking.
0:01:07 > 0:01:09Come home from work, it's late.
0:01:09 > 0:01:11I just want to cook something that's quick, simple and easy.
0:01:11 > 0:01:14And these are some of my fast family favourites.
0:01:16 > 0:01:19A fast flatbread that's great for serving with curries and dips.
0:01:22 > 0:01:24A make-in-minutes midweek supper
0:01:24 > 0:01:26of juicy pork chops with a tasty salad.
0:01:30 > 0:01:32An everyday favourite from scratch,
0:01:32 > 0:01:33pizza with three delicious toppings.
0:01:36 > 0:01:39Easy bite-size treats, my peanut butter squares.
0:01:41 > 0:01:44And a make-ahead pear, almond and amaretto tart.
0:01:48 > 0:01:50Plus, I pick up a few pointers on making quick, easy
0:01:50 > 0:01:53and exciting everyday food from another street food hero.
0:01:55 > 0:01:59- Mmm. What an explosion of textures and flavours and...- Exactly.
0:01:59 > 0:02:00..all sorts of yumminess. Very unusual.
0:02:02 > 0:02:05But first, I know how tempting it is to call in a takeaway sometimes.
0:02:07 > 0:02:11But I'm going to show you how easy and speedy it is to make a curry classic at home.
0:02:12 > 0:02:15Now, I'm partial to a good chicken tikka masala.
0:02:15 > 0:02:18You can try and palm me off with a dhansak or a korma
0:02:18 > 0:02:21but a chicken tikka masala gets my vote every time.
0:02:21 > 0:02:25And I know how easy it is to reach for a jar of the stuff
0:02:25 > 0:02:28but it's also really easy to make mine from scratch.
0:02:34 > 0:02:37Start with 250g of basmati rice.
0:02:39 > 0:02:42And then, boiling water on top.
0:02:43 > 0:02:45Now, I use the absorption method
0:02:45 > 0:02:48and, with this, you don't have to drain the rice afterwards.
0:02:48 > 0:02:51You just pour in about a centimetre or two
0:02:51 > 0:02:53of water above the level of the rice...
0:02:54 > 0:02:56..like that.
0:02:56 > 0:02:57Then turn on the heat to high.
0:02:59 > 0:03:01I'm just going to add some curry powder.
0:03:01 > 0:03:04Now, this is going to flavour the rice and give it a lovely yellow colour.
0:03:07 > 0:03:09Good drizzle of oil in the pan.
0:03:09 > 0:03:12Put it on a lowish heat.
0:03:12 > 0:03:16Now, I can hear this is boiling and the lid is rattling...
0:03:16 > 0:03:19So I just turn that down to a simmer
0:03:19 > 0:03:21and let that cook gently away.
0:03:21 > 0:03:23Meanwhile, chicken.
0:03:31 > 0:03:33So into the pan.
0:03:34 > 0:03:36SIZZLES
0:03:36 > 0:03:38I love that sound.
0:03:40 > 0:03:42I'm just going to leave that to colour
0:03:42 > 0:03:44for about four or five minutes.
0:03:44 > 0:03:47And what I'm looking for is it to caramelise a little bit,
0:03:47 > 0:03:50go nice and brown, this is going to add flavour to the dish.
0:03:54 > 0:03:55Spring onions.
0:04:00 > 0:04:02Need two cloves of garlic.
0:04:05 > 0:04:07And then a 2cm piece of ginger.
0:04:11 > 0:04:16Right, now, the chicken is just going brown on the outside,
0:04:16 > 0:04:18so I'm going to add the rest of the ingredients now.
0:04:23 > 0:04:25Mm, flavours beginning to build
0:04:29 > 0:04:33Then you want 350ml of single cream.
0:04:33 > 0:04:36A little bit naughty
0:04:36 > 0:04:38but it's worth it.
0:04:38 > 0:04:42Then you want about 200g of tomato puree, so that's all of this.
0:04:44 > 0:04:47So just stir it around like that, on this low heat.
0:04:49 > 0:04:51Now the spices.
0:04:53 > 0:04:56Now, garam masala, really easy to find in the supermarket.
0:04:56 > 0:04:58Four tablespoons of this.
0:04:58 > 0:05:03This is a fragrant blend of ground spices, such as cumin, coriander, cardamom and cloves,
0:05:03 > 0:05:05often used in Indian cooking.
0:05:07 > 0:05:10And then one tablespoon of paprika.
0:05:10 > 0:05:12It's going to add a little bit of heat.
0:05:13 > 0:05:16And then mustard. A teaspoon.
0:05:17 > 0:05:20Now this adds more heat but just a different kind.
0:05:22 > 0:05:24And this is just the base for your tikka masala.
0:05:24 > 0:05:28You can alter it however you want, adding more spice, less spice,
0:05:28 > 0:05:31throw a bit of chilli powder in, a bit of curry powder,
0:05:31 > 0:05:33and just really make it your own.
0:05:35 > 0:05:38Those lovely colours combining. Can't wait to eat this.
0:05:44 > 0:05:48And the thing is, all these ingredients you can have in your cupboard,
0:05:48 > 0:05:52so you can just make tikka masala whenever you feel like it.
0:05:52 > 0:05:53Salt and pepper.
0:05:56 > 0:05:58Now that is pretty much ready.
0:05:59 > 0:06:01So I'll just check my rice.
0:06:03 > 0:06:05There. Now that is beautiful. All the water's gone,
0:06:05 > 0:06:08the rice is lovely and fluffy
0:06:08 > 0:06:09and we're good to go.
0:06:12 > 0:06:14With a little know-how and a few store cupboard ingredients,
0:06:14 > 0:06:18everyday cooking really can be as simple and as delicious as this.
0:06:27 > 0:06:31If you want a light alternative to a nan bread to go with your curry,
0:06:31 > 0:06:33that just takes minutes to make...
0:06:35 > 0:06:38..try my spicy Malaysian flatbread, called roti jala...
0:06:39 > 0:06:41..which literally means...
0:06:47 > 0:06:49It starts by making a basic pancake batter
0:06:49 > 0:06:51with a few little twists.
0:06:53 > 0:06:55You need 125g of plain flour...
0:06:58 > 0:07:00..two teaspoons of curry powder...
0:07:02 > 0:07:03..and a pinch of salt.
0:07:06 > 0:07:08Gradually add 200ml of coconut milk.
0:07:13 > 0:07:15Crack in one egg.
0:07:16 > 0:07:18And mix into a smooth batter.
0:07:26 > 0:07:28I find it easier to put the mix into a piping bag,
0:07:28 > 0:07:30then drizzle into a pan of hot vegetable oil
0:07:30 > 0:07:32in a loop-the-loop pattern.
0:07:39 > 0:07:43Cook for a couple of minutes, until the underside starts to turn golden.
0:07:45 > 0:07:47Carefully flip it over, like a pancake.
0:07:50 > 0:07:53And cook on the other side for another couple of minutes.
0:07:57 > 0:08:00You're looking for a soft yet crispy texture.
0:08:06 > 0:08:08This would go very well with my curry.
0:08:11 > 0:08:13But it's great on its own, too, with a few dips,
0:08:13 > 0:08:15and so quick and easy to make.
0:08:21 > 0:08:23Life can seem a bit crazy sometimes...
0:08:24 > 0:08:28..so I think it's really important to keep things simple in the kitchen.
0:08:31 > 0:08:33My next recipe is an instant classic
0:08:33 > 0:08:34that you'll want to make again and again,
0:08:34 > 0:08:38as it's so quick and easy and completely irresistible.
0:08:42 > 0:08:45When I feel like a little snack or something for my lunch box,
0:08:45 > 0:08:47I like to make my peanut butter squares.
0:08:47 > 0:08:51And the brilliant thing is, except for heating up a little bit of chocolate,
0:08:51 > 0:08:52there's no cooking involved.
0:08:52 > 0:08:54MUSIC: "Hey ya" by OUTKAST
0:08:54 > 0:08:56# My baby don't mess around
0:08:56 > 0:09:01# Because she loves me so And this I know for sure. #
0:09:02 > 0:09:04Melt 200g of chocolate in a bowl,
0:09:04 > 0:09:06over a pan of simmering water.
0:09:10 > 0:09:13In another pan, gently melt 150g of butter.
0:09:18 > 0:09:21Tip 250g of digestive biscuits
0:09:21 > 0:09:23and 200g of soft, light brown sugar into a blender...
0:09:24 > 0:09:27..and blitz.
0:09:27 > 0:09:31# Hey ya
0:09:31 > 0:09:33# Hey ya... #
0:09:33 > 0:09:35And add to the melted butter.
0:09:35 > 0:09:38# Hey ya... #
0:09:38 > 0:09:41Dollop in 300g of crunchy peanut butter...
0:09:43 > 0:09:44..a teaspoon of vanilla extract...
0:09:46 > 0:09:48..and stir.
0:09:52 > 0:09:54Place into a lined, square tin
0:09:54 > 0:09:56and spread evenly.
0:09:56 > 0:09:59# Then what makes # What makes, what makes
0:09:59 > 0:10:01# Love the exception? #
0:10:01 > 0:10:03Pour over the melted chocolate.
0:10:04 > 0:10:08# When we know We're not happy here
0:10:08 > 0:10:11# Hey ya... #
0:10:11 > 0:10:14Pop in the fridge for half an hour to firm up.
0:10:17 > 0:10:19Once the chocolate is set, use a sharp, warm knife
0:10:19 > 0:10:22to slice it smoothly into 16 squares...
0:10:24 > 0:10:26..and serve.
0:10:27 > 0:10:29Great for treats on the go.
0:10:39 > 0:10:41I'm a really big fan of street food.
0:10:42 > 0:10:47It's a simple, economical and fun way
0:10:47 > 0:10:50of tasting delicious and authentic fare...
0:10:50 > 0:10:51There you go, sir.
0:10:51 > 0:10:54..from all over the world.
0:10:54 > 0:10:58So I'm here, in London's Old Street, at Red Market,
0:10:58 > 0:11:00a hub of street food.
0:11:01 > 0:11:04I've come to find out about traditional Indian street food.
0:11:05 > 0:11:08And there's not a korma or a vindaloo in sight.
0:11:08 > 0:11:10- Hi.- Hello.- I'm Lorraine.
0:11:10 > 0:11:12- I'm Gaurav.- Nice to meet you.
0:11:12 > 0:11:14- And I'm Sandhya.- Hi. - Hi. How are you?- Nice to meet you.
0:11:15 > 0:11:18Sandhya and Gaurav's food is quick to prepare,
0:11:18 > 0:11:22packed full of fresh flavours and is all vegetarian, too.
0:11:22 > 0:11:24So what are you going to make for me today?
0:11:24 > 0:11:27- We're going to start with bhel puri.- OK.
0:11:27 > 0:11:29Bhel puri is a famous roadside snack from Mumbai.
0:11:30 > 0:11:34- It's got puffed rice...- Yeah. - ..crispy noodles,
0:11:34 > 0:11:36- a lot of vegetables, also mixed spice...- Mixed spice. OK.
0:11:36 > 0:11:38- ..called chaat masala.- OK.
0:11:38 > 0:11:43Coriander, pomegranate, tomatoes, mashed potato with onions.
0:11:44 > 0:11:46The tasty mix is topped with three chutneys,
0:11:46 > 0:11:48which they make here on the stall.
0:11:48 > 0:11:50Mint and coriander,
0:11:50 > 0:11:51lime and chilli
0:11:51 > 0:11:53and date and tamarind.
0:11:55 > 0:11:58When would you eat this in India? Is this a snack, or...
0:11:58 > 0:12:00It's a snack, like something you'd have on the beach,
0:12:00 > 0:12:01going shopping, on the way home
0:12:01 > 0:12:03- with some chai.- OK. Nice.
0:12:03 > 0:12:06It's served in a paper cone with a little garnish
0:12:06 > 0:12:08and it's certainly fresher than a cone of chips.
0:12:10 > 0:12:12We top it with crispy chick pea noodle
0:12:12 > 0:12:15and a bit of pomegranate, a bit of onion, and a bit of coriander.
0:12:15 > 0:12:18- Coriander. Beautiful.- That's it.
0:12:19 > 0:12:23- Mmm. What an explosion of textures and flavours and...- Exactly.
0:12:23 > 0:12:25..all sorts of yumminess. Very unusual.
0:12:25 > 0:12:26It is. I mean, most people think of Indian food,
0:12:26 > 0:12:30and think of greasy and spicy and, you know, too much going on...
0:12:30 > 0:12:33- Yeah.- ..whereas this one is very fresh
0:12:33 > 0:12:35and all the flavours are really clean and the textures...
0:12:35 > 0:12:37Lovely. I love it.
0:12:39 > 0:12:41Another great Indian street food classic is a dosa...
0:12:43 > 0:12:45..which is like a crispy, savoury pancake,
0:12:45 > 0:12:49usually made with rice and skinned, split black lentils,
0:12:49 > 0:12:53that are soaked overnight, ground into a paste,
0:12:53 > 0:12:55mixed together with a little salt and water
0:12:55 > 0:12:57and left to ferment for a few hours,
0:12:57 > 0:12:59producing a light and bubbly batter.
0:13:01 > 0:13:03You could easily whizz this up at home.
0:13:04 > 0:13:07So, as a Brit, we're kind of more familiar with nan bread
0:13:07 > 0:13:09- and that kind of thing...- Exactly. - How does that, sort of...
0:13:09 > 0:13:13The kind of food, street food, you'd have almost every day.
0:13:13 > 0:13:15- OK.- So it might be your lunch, you know,
0:13:15 > 0:13:18in a stall outside your office, you might pick up chai and a bhel puri, something like that.
0:13:18 > 0:13:23Whereas curries, lentils, nan bread, roti,
0:13:23 > 0:13:25- stuff like that, you'd have at home. - Right. OK.
0:13:25 > 0:13:28They fill the dosa with masala potatoes
0:13:28 > 0:13:31but you could fill it with anything you like, from your favourite curry
0:13:31 > 0:13:33to a vegetable side dish.
0:13:33 > 0:13:37Street food is quite big in India. It's like, no matter what part of India you go,
0:13:37 > 0:13:39the street food culture is so big,
0:13:39 > 0:13:42so all the parts have got their own speciality,
0:13:42 > 0:13:46so that's why we try to incorporate the best of all parts.
0:13:46 > 0:13:48So we roll this up.
0:13:48 > 0:13:52And so much cheaper, as well, than eating in a restaurant.
0:13:52 > 0:13:54They serve the dosa with curried chick peas,
0:13:54 > 0:13:56topped with more of their delicious chutneys and garnishes.
0:14:04 > 0:14:06Dig in.
0:14:06 > 0:14:08I mean, Indian street food is all about flavours and textures.
0:14:08 > 0:14:10I'm going to have a little bite of this.
0:14:13 > 0:14:16Mm. It's a really delicate flavour.
0:14:16 > 0:14:18- Yeah.- With a little hit underneath it.
0:14:18 > 0:14:20- Quite different to the food you get in a restaurant.- Exactly.
0:14:20 > 0:14:21But it's still really beautiful.
0:14:21 > 0:14:25Now this salad. Would you call this a salad? What would you call this?
0:14:25 > 0:14:28Erm, we kinda say, chana chaat.
0:14:28 > 0:14:30Chana is the chick pea curry and then chaat basically means
0:14:30 > 0:14:32finger-licking street food.
0:14:32 > 0:14:34It's a word that used to describe street food in India
0:14:34 > 0:14:37but the technical translation is finger-licking.
0:14:37 > 0:14:38That's so good.
0:14:43 > 0:14:45I'm a really big fan of street food.
0:14:45 > 0:14:49It's really easy to get a lot of flavour with very little effort.
0:14:53 > 0:14:56Like my next dish, which is a simple and super tasty way
0:14:56 > 0:14:58to liven up an everyday ingredient.
0:15:00 > 0:15:02When my mates come over for a meal,
0:15:02 > 0:15:05I like to give them something really tasty and a little bit different,
0:15:05 > 0:15:07like my pan-fried pork chops
0:15:07 > 0:15:09with a watercress, peach and stilton salad.
0:15:17 > 0:15:18First, heat a little bit of oil
0:15:18 > 0:15:20in two pans over a medium heat.
0:15:23 > 0:15:25Scatter 3 tablespoons of fennel seeds over a plate...
0:15:27 > 0:15:29..and sprinkle with salt and pepper.
0:15:33 > 0:15:35Lay the pork chops on top of the fennel seeds
0:15:35 > 0:15:39and squish them down, turning them around so they're all covered.
0:15:45 > 0:15:48Fry the pork chops for about five to six minutes,
0:15:48 > 0:15:50each side, until golden brown.
0:15:54 > 0:15:56And then it's on to the salad.
0:15:57 > 0:16:01Place a large handful of watercress on each plate.
0:16:03 > 0:16:05Add chopped spring onions.
0:16:07 > 0:16:09Drain a tin of peach halves.
0:16:11 > 0:16:13And slice.
0:16:18 > 0:16:21Take a block of blue cheese, Stilton's my favourite...
0:16:23 > 0:16:24..and crumble on top.
0:16:29 > 0:16:31Now for the dressing.
0:16:31 > 0:16:34Put three tablespoons of extra virgin olive oil into a bowl.
0:16:36 > 0:16:40And then grate in a 2cm piece of fresh ginger, skin an' all.
0:16:42 > 0:16:46Squeeze in the juice of one lemon and a big pinch of mustard powder.
0:16:48 > 0:16:49Add a big squidge of honey...
0:16:50 > 0:16:52..and whisk it all together.
0:16:58 > 0:17:00And that's all there is to it.
0:17:00 > 0:17:02An easy and elegant everyday supper
0:17:02 > 0:17:04that really does take minutes to make.
0:17:09 > 0:17:11MUSIC: "I'm Coming Out" by Diana Ross
0:17:19 > 0:17:21Now, for a gorgeously simple pudding
0:17:21 > 0:17:23that's become an everyday classic in my kitchen.
0:17:27 > 0:17:29It's ideal for making at the start of the week
0:17:29 > 0:17:32and tucking into it whenever you fancy a treat.
0:17:33 > 0:17:35- Thank you.- Thank you.
0:17:36 > 0:17:38Now look at that perfectly ripe pear,
0:17:38 > 0:17:41which I'm going to use in my next dish,
0:17:41 > 0:17:44which is great for everyday or for when mates come round.
0:17:49 > 0:17:53So this next recipe is for my pear, almond and amaretto tart,
0:17:53 > 0:17:56with lemon and stem ginger mascarpone cream.
0:17:56 > 0:18:00And you wouldn't think that a recipe with all those ingredients is easy
0:18:00 > 0:18:02but it really is.
0:18:02 > 0:18:03And it starts with pastry.
0:18:06 > 0:18:10You could use ready-made but my sweet, shortcrust pastry is so simple.
0:18:13 > 0:18:15You'll need 125g of butter.
0:18:17 > 0:18:19275g of plain flour.
0:18:20 > 0:18:22Sugar.
0:18:22 > 0:18:24Ground almonds.
0:18:24 > 0:18:26Pinch of salt.
0:18:26 > 0:18:28And one egg.
0:18:29 > 0:18:31Then just blend into a soft dough.
0:18:40 > 0:18:42Wrap the pastry in clingfilm
0:18:42 > 0:18:45and pop in the fridge for about half an hour until firm.
0:18:48 > 0:18:51Roll out into a rectangle on a floured surface.
0:18:53 > 0:18:54Place into the tin.
0:18:56 > 0:18:58And slice off any excess pastry.
0:19:00 > 0:19:03I like to crimp the edges, using the handle of a wooden spoon,
0:19:03 > 0:19:05for a professional-looking finish.
0:19:07 > 0:19:10Then simply leave in the fridge for 30 minutes or so
0:19:10 > 0:19:12to firm up.
0:19:12 > 0:19:14Now I'll make the filling.
0:19:14 > 0:19:16Starts with 100g of soft butter.
0:19:18 > 0:19:19100g of caster sugar.
0:19:21 > 0:19:23100g of ground almonds...
0:19:25 > 0:19:27..and 3 tablespoons of flour.
0:19:27 > 0:19:29It's just plain flour.
0:19:29 > 0:19:31So this is a frangipane, it's called,
0:19:31 > 0:19:35and it's an almond filling used a lot in French patisserie...
0:19:36 > 0:19:38..and cakes and other bakes.
0:19:40 > 0:19:42And it is ridiculously easy to make.
0:19:42 > 0:19:45You just bung everything in a bowl and mix it together.
0:19:47 > 0:19:50And now some amaretto.
0:19:51 > 0:19:53It's an almond-flavoured liqueur...
0:19:54 > 0:19:56..and it is rather tasty.
0:19:56 > 0:19:58So just a splash,
0:19:58 > 0:20:01then grab my spoon and mix it all together.
0:20:09 > 0:20:11And that's ready to go into the pastry.
0:20:14 > 0:20:17Right, this is lovely and firm,
0:20:17 > 0:20:20so I'm going to fill it with the frangipane mix.
0:20:22 > 0:20:26I like to use a pallet knife but you can use the back of a big spoon
0:20:26 > 0:20:29to just spread it right into those corners.
0:20:32 > 0:20:34It doesn't have to be perfectly level...
0:20:35 > 0:20:38..but just make sure that it's spread over
0:20:38 > 0:20:40and covering the base of the pastry.
0:20:44 > 0:20:46Take three ripe conference pears...
0:20:47 > 0:20:49..peel, halve
0:20:49 > 0:20:51and de-core.
0:20:51 > 0:20:55And, you know, you can use tinned pears for this as well,
0:20:55 > 0:20:59but if you use really firm pears
0:20:59 > 0:21:02then, even though it bakes for 45 minutes in the oven, they won't soften.
0:21:04 > 0:21:06Right, that's all the pears in.
0:21:06 > 0:21:08And now, it goes into the oven.
0:21:15 > 0:21:20And now, the lemon and stem ginger mascarpone cream.
0:21:20 > 0:21:25So we just need 250g of mascarpone cheese...
0:21:26 > 0:21:29..50g of icing sugar.
0:21:31 > 0:21:33..and then stem ginger.
0:21:33 > 0:21:35You want to chop it up
0:21:35 > 0:21:37as finely as you can.
0:21:38 > 0:21:42And, you know, you can use fresh ginger and grate that in, too,
0:21:42 > 0:21:46but fresh ginger will give a slightly stronger taste.
0:21:46 > 0:21:49This taste is much softer.
0:21:51 > 0:21:53And then vanilla.
0:21:54 > 0:21:57Just a pinch of lemon zest.
0:21:58 > 0:22:00That should do it.
0:22:00 > 0:22:03And then just mix it all together. Now, the thing with mascarpone is,
0:22:03 > 0:22:06if you over overmix it, it becomes really grainy.
0:22:08 > 0:22:13Just mix it with as few stirs as is needed...
0:22:14 > 0:22:17..to make sure everything's combined.
0:22:21 > 0:22:24Now let's get that gorgeous golden tart out of the oven.
0:22:26 > 0:22:29Now, this just gets a little finishing touch.
0:22:37 > 0:22:40And I just think that looks so beautiful.
0:22:48 > 0:22:52MUSIC: "Love The Way You Lie" by Eminem feat. Rihanna
0:22:52 > 0:22:56When it comes to everyday favourites that always go down well at home,
0:22:56 > 0:22:58there's one recipe that tops them all.
0:23:01 > 0:23:05It's a great stress-free supper to make at the end of a long day.
0:23:05 > 0:23:09And once you've tasted home-made, you'll never reach for a ready-made one again.
0:23:14 > 0:23:17For me, there's nothing faster, fresher or easier than a pizza,
0:23:17 > 0:23:20especially when they're home-made.
0:23:20 > 0:23:23I'm going to show you three of my favourite toppings,
0:23:23 > 0:23:26but first, I need to make a basic pizza dough.
0:23:28 > 0:23:31300g of strong, white bread flour.
0:23:32 > 0:23:34About a teaspoon and a half of salt.
0:23:35 > 0:23:38Fast action dried yeast, 7g.
0:23:39 > 0:23:41Hole in the middle.
0:23:41 > 0:23:45And then I'm adding 175ml of water.
0:23:47 > 0:23:49And then 3 tablespoons of extra virgin olive oil.
0:23:51 > 0:23:55And then just mix it all together until it starts to form a ball.
0:23:57 > 0:24:02And then just knead it, for about eight to ten minutes, by hand.
0:24:02 > 0:24:05MUSIC: "Take A Chance On Me" by JLS
0:24:05 > 0:24:07# But you cannot get past the fear... #
0:24:09 > 0:24:11OK, now that is ready.
0:24:11 > 0:24:14And, to test it, just prod it
0:24:14 > 0:24:17and the dent will spring back all the way.
0:24:17 > 0:24:18It means it's ready to go.
0:24:22 > 0:24:25So now I'm going to divide this into three...
0:24:26 > 0:24:28..take one piece,
0:24:28 > 0:24:31and what I want is to roll it into a nice rectangle.
0:24:31 > 0:24:34I mean, you can do it whatever shape you want, really.
0:24:34 > 0:24:37But I kind of like those long flatbreads.
0:24:37 > 0:24:41MUSIC: "The One That Got Away" by Katy Perry
0:24:41 > 0:24:43There.
0:24:43 > 0:24:46And then I'm going to get on with the other two.
0:24:46 > 0:24:50# Talk about a future Like we had a clue
0:24:50 > 0:24:53# Never planned that one day I'd be losing you... #
0:24:56 > 0:25:00So first, my harissa, chilli and sausage pizza with fennel.
0:25:01 > 0:25:02I'm going to start with the harissa.
0:25:02 > 0:25:05So I need about two tablespoons of this.
0:25:06 > 0:25:10Now harissa is this wonderful, spicy paste from North Africa.
0:25:11 > 0:25:14I've got one chilli here, de-seeded...
0:25:15 > 0:25:17..and finely chopped.
0:25:17 > 0:25:20And then spring onion.
0:25:20 > 0:25:22I've removed the casing
0:25:22 > 0:25:23of two sausages.
0:25:23 > 0:25:27# But in another life... #
0:25:30 > 0:25:33And then fennel seed. So two teaspoons of this...
0:25:34 > 0:25:36..this beautiful aniseed flavour.
0:25:38 > 0:25:40# The one that got away... #
0:25:42 > 0:25:46So, for this next one, I make a tomatoey paste...
0:25:47 > 0:25:49..with passata
0:25:49 > 0:25:54and 50g of these really spicy, small peppers...
0:25:55 > 0:25:57..one clove of garlic
0:25:57 > 0:25:59and just a little bit of fresh thyme.
0:26:01 > 0:26:03And then give it a blitz.
0:26:05 > 0:26:07Nice and easy.
0:26:08 > 0:26:10Just a thin layer.
0:26:10 > 0:26:12And I've got 70g of goat's cheese.
0:26:13 > 0:26:15And then chorizo.
0:26:22 > 0:26:26Right. For the third and final pizza...
0:26:26 > 0:26:29..you need 100g of hummus.
0:26:29 > 0:26:31All over, like that.
0:26:31 > 0:26:36And then feta. Really quick, really simple.
0:26:36 > 0:26:38Very, very easy.
0:26:38 > 0:26:41And then these beautiful ribbons of courgette.
0:26:42 > 0:26:45I've got about six cherry tomatoes, chopped in half.
0:26:46 > 0:26:48A good amount of pepper
0:26:48 > 0:26:49all over them.
0:26:51 > 0:26:52And then salt.
0:26:52 > 0:26:57Not too much on that one, cos the feta is quite salty.
0:27:01 > 0:27:03Now they're ready for the oven.
0:27:03 > 0:27:06Bake them for around ten minutes at 240 degrees Celsius.
0:27:11 > 0:27:14Right, now they just get a couple more things to finish.
0:27:14 > 0:27:18The hummus and feta pizza gets some balsamic drizzle.
0:27:18 > 0:27:21Now, this is a glaze, so it's a little bit sticky.
0:27:22 > 0:27:25You can find this in the supermarket. It's great on salads
0:27:25 > 0:27:26or as a marinade, too.
0:27:26 > 0:27:32And then just a sprinkling of fresh mint leaves.
0:27:36 > 0:27:39A little basil for the chorizo pizza.
0:27:40 > 0:27:42And some rocket leaves to finish the sausage one.
0:27:43 > 0:27:46MUSIC: "So Good" by BoB
0:27:46 > 0:27:50# I see us on a beach Down in Mexico... #
0:27:50 > 0:27:55Home-made pizzas - so simple to make and guaranteed to please.
0:27:55 > 0:27:58- Here you are.- Looks so good.
0:27:59 > 0:28:02Especially when you've got a houseful of hungry teens to feed.
0:28:02 > 0:28:04GIRLS LAUGH
0:28:05 > 0:28:08- Hummuses and anyone for...- Yeah.
0:28:08 > 0:28:10Get a bit of everything.
0:28:14 > 0:28:15Mm. So good.
0:28:18 > 0:28:21Everyday cooking really can be fuss-free and quick.
0:28:23 > 0:28:27And I hope these dishes become everyday favourites in your kitchen.
0:28:29 > 0:28:33So with these recipes, you'll have fast, fresh and easy food every day.
0:28:34 > 0:28:37Great. Pizza!
0:28:37 > 0:28:39- Mm.- Ooh.
0:28:54 > 0:28:58Subtitles by Red Bee Media Ltd