0:00:20 > 0:00:22You can't beat home-cooked food.
0:00:22 > 0:00:27In this series, I'm going to make every meal you cook at home a real treat.
0:00:27 > 0:00:31Today, on Home Cooking, I'll show you how to poach salmon to perfection
0:00:31 > 0:00:36and share my recipe for quick hollandaise sauce.
0:00:36 > 0:00:39I meet Michelin-starred chef Daniel Galmiche
0:00:39 > 0:00:43and discover what his family love to eat at home.
0:00:43 > 0:00:45And I teach my cookery school family how to make
0:00:45 > 0:00:47two nutritious and healthy salads,
0:00:47 > 0:00:51one with spiced chicken and the other using left-over lamb.
0:00:53 > 0:00:58Poached salmon served with hollandaise sauce is a match made in heaven.
0:00:58 > 0:01:01And salmon lends itself so well to being poached
0:01:01 > 0:01:04because of its meatiness, and it's full of natural oils.
0:01:04 > 0:01:07I'm going to make a very quick and simple hollandaise sauce
0:01:07 > 0:01:10and cook some asparagus which is a fantastic accompaniment.
0:01:10 > 0:01:12I'll begin with the fish.
0:01:12 > 0:01:15And I have a really good, lovely fresh salmon.
0:01:15 > 0:01:18This salmon, I know it's really fresh and lovely.
0:01:18 > 0:01:20The eyes are bright and shiny.
0:01:20 > 0:01:23The skin is lovely and shiny and smooth. It doesn't smell strong.
0:01:23 > 0:01:28It smells almost sweet. It doesn't have a strong fishy smell.
0:01:28 > 0:01:31So I'm going to first of all remove the head.
0:01:31 > 0:01:33When you serve salmon with hollandaise sauce,
0:01:33 > 0:01:35the best way to cook it is to poach it.
0:01:35 > 0:01:39Turn it over and cut down on the other side.
0:01:39 > 0:01:42As close to the head as possible so you don't waste any meat.
0:01:42 > 0:01:44Use the head for fish stock.
0:01:44 > 0:01:49A great tip when you're poaching salmon, cut a piece that will fit
0:01:49 > 0:01:51really snugly into your saucepan,
0:01:51 > 0:01:54so if you've got a small piece of salmon sitting in a big pot of water,
0:01:54 > 0:01:56you'll lose lots of flavour.
0:01:56 > 0:02:01So cut right down through the bone, like that,
0:02:01 > 0:02:03then ease the salmon into the water,
0:02:03 > 0:02:06but I want to season the water with some salt.
0:02:06 > 0:02:11You need quite a bit of salt when cooking salmon in the poaching water.
0:02:11 > 0:02:14Bring the water...up to the boil.
0:02:14 > 0:02:17And once the water comes back to the boil,
0:02:17 > 0:02:20carefully pop your salmon in.
0:02:20 > 0:02:23OK. That's fitting good and snugly.
0:02:23 > 0:02:26It's completely covered in water which is important.
0:02:26 > 0:02:28We need to bring this water back to the boil,
0:02:28 > 0:02:31then turn the heat down because I just want it to simmer.
0:02:31 > 0:02:33I don't want it to boil vigorously.
0:02:33 > 0:02:37If it boils too much, the fish will disintegrate around the edges.
0:02:37 > 0:02:40So just have it at a good simmer for 20 minutes.
0:02:40 > 0:02:44While the salmon is cooking, I'm going to make a hollandaise sauce.
0:02:44 > 0:02:47I'm making a very simple hollandaise sauce
0:02:47 > 0:02:51that just uses egg yolks, butter and a bit of lemon juice.
0:02:51 > 0:02:54I'm making it using quite a foolproof method.
0:02:54 > 0:02:57There's some water simmering in the saucepan,
0:02:57 > 0:02:59so put the bowl into the saucepan
0:02:59 > 0:03:03and now I'm going to put two egg yolks into the bowl.
0:03:04 > 0:03:10And it's such a simple recipe. You just whisk the egg yolks in the bowl.
0:03:10 > 0:03:12Whisk in butter bit by bit.
0:03:12 > 0:03:15For every one egg yolk, use about two ounces or 50 grams of butter.
0:03:15 > 0:03:17Just whisk the butter in bit by bit.
0:03:17 > 0:03:20I normally add one or two pieces at a time.
0:03:20 > 0:03:22The butter is chilled from the fridge.
0:03:22 > 0:03:25If you allow the water to boil too much,
0:03:25 > 0:03:29you run the risk of splitting the hollandaise sauce
0:03:29 > 0:03:33or even scrambling it if it gets really hot.
0:03:33 > 0:03:36Can you see how the sauce is already emulsifying?
0:03:36 > 0:03:39It's already taking shape, looking creamy.
0:03:39 > 0:03:43Once I've whisked in all the butter, I just turn off the heat.
0:03:46 > 0:03:48Add a bit of lemon juice into your sauce.
0:03:48 > 0:03:50I want it to have a nice zing.
0:03:53 > 0:03:57Mmm! Oh, that's delicious. OK. That's the hollandaise sauce made.
0:03:57 > 0:04:03The hollandaise sauce will sit happily like this for a few hours. It can be made in advance.
0:04:03 > 0:04:06It needs to be kept at an evenly warm temperature
0:04:06 > 0:04:09just over the hot water in the saucepan like this.
0:04:09 > 0:04:14I'm going to add a little bit of cold water into this sauce
0:04:14 > 0:04:16just to thin it out a tiny bit,
0:04:16 > 0:04:18it's got quite thick from whisking.
0:04:18 > 0:04:25I want it to be a really smooth coating consistency. Just...
0:04:25 > 0:04:27like that. Yum!
0:04:27 > 0:04:31Now, the salmon has been cooking for 20 minutes.
0:04:31 > 0:04:33So I'm going to turn off the heat under the salmon
0:04:33 > 0:04:38and allow it just to sit in the hot water for about another five minutes.
0:04:38 > 0:04:40I'm going to prepare the asparagus.
0:04:40 > 0:04:43I have lovely asparagus stalks or spears here.
0:04:43 > 0:04:46You need to remove the tough, woody end.
0:04:46 > 0:04:51So wherever it snaps at the end, that's where it is to be trimmed.
0:04:51 > 0:04:57If you like, you can just trim the ends of the asparagus,
0:04:57 > 0:04:59like that, after it's been snapped.
0:04:59 > 0:05:01I'm going to put the asparagus in to cook.
0:05:01 > 0:05:03The water has come up to the boil.
0:05:03 > 0:05:05Just add in a pinch of salt.
0:05:05 > 0:05:10Cook the asparagus in the boiling salted water just for a few minutes until it softens.
0:05:10 > 0:05:14While the asparagus is cooking, I can take the salmon out of the water.
0:05:16 > 0:05:21So really gently take it out of the water
0:05:21 > 0:05:23and sit it on a plate.
0:05:23 > 0:05:27If you've got a while before you're going to serve the salmon,
0:05:27 > 0:05:31do not peel the skin off because the skin will keep all the steam in there
0:05:31 > 0:05:35and keep the salmon really lovely and juicy, which poached salmon is.
0:05:35 > 0:05:39It's going to be juicy, succulent, delicate and absolutely fantastic.
0:05:39 > 0:05:42The asparagus is very nearly cooked.
0:05:42 > 0:05:47So, I know it's time for me to peel the salmon.
0:05:47 > 0:05:52The skin will lift off really easily, like this, as you can see.
0:05:52 > 0:05:57And the salmon naturally divides itself into segments, into portions.
0:05:57 > 0:06:00It's lifting off the bone easily, so it's beautifully cooked.
0:06:00 > 0:06:04Make sure the salmon is sitting on a warm serving plate.
0:06:04 > 0:06:06Now, the asparagus is ready to come out.
0:06:06 > 0:06:10A knife is just going through it easily.
0:06:17 > 0:06:20Pop the asparagus back into the pan.
0:06:22 > 0:06:25Just add a little bit of butter into the pan.
0:06:28 > 0:06:32Serve the asparagus. I like it all facing in the one direction.
0:06:37 > 0:06:42A little wedge of lemon on the plate will be good.
0:06:42 > 0:06:47A nice sprig of dill or fennel, bit of flat parsley. This is dill.
0:06:47 > 0:06:53And lastly, a really gorgeous spoonful of hollandaise sauce.
0:06:53 > 0:06:58So there. Poached salmon with hollandaise sauce and asparagus.
0:06:58 > 0:06:59Delicious.
0:07:12 > 0:07:16Today's cookery school students are the Hough family from Hampshire.
0:07:16 > 0:07:18Son Martin is off to university this year
0:07:18 > 0:07:20and wants ideas for healthy, cheap recipes to take with him.
0:07:20 > 0:07:25Today, we are going to be making some salads. A chicken salad.
0:07:25 > 0:07:28It's spiced chicken, so I'll use some spices.
0:07:28 > 0:07:31And we're going to serve this with really lovely tzatziki.
0:07:31 > 0:07:34The other salad is a lamb salad
0:07:34 > 0:07:36and in this we have beans, olives, feta cheese.
0:07:36 > 0:07:40It's also got a redcurrant jelly dressing which will be lovely.
0:07:40 > 0:07:44I'd like to cook something healthier, more nutritious for us,
0:07:44 > 0:07:46that we're all going to enjoy.
0:07:46 > 0:07:48It would be better to lose weight before I go to uni
0:07:48 > 0:07:51so the more healthier foods I learn to the cook, the better.
0:07:51 > 0:07:55First, we should get started on using the spices
0:07:55 > 0:07:59for the marinade for the chicken. Martin, do you like spices?
0:07:59 > 0:08:02- Er, not really.- OK. - I'm not a spice person.
0:08:02 > 0:08:06- Is it the heat of the spice?- Yeah. The heat usually.
0:08:06 > 0:08:09This actually could be quite a good introduction
0:08:09 > 0:08:12because the cumin, paprika and turmeric are not hot,
0:08:12 > 0:08:15but it's the cayenne that's a little bit hot.
0:08:15 > 0:08:18So maybe if you wanted to go easy on the cayenne.
0:08:18 > 0:08:24- Mm-mm.- I'm determined to get you to like spices. By the end of today, you're going to love spices!- OK.
0:08:24 > 0:08:27I'll take two teaspoons of cumin seeds.
0:08:27 > 0:08:28Just let them toast.
0:08:28 > 0:08:31They cook for 30 seconds to a minute.
0:08:31 > 0:08:34So it's just a dry pan. There's no oil or anything else in here.
0:08:34 > 0:08:37It's a great idea if you can buy the cumin seeds whole.
0:08:37 > 0:08:39Toast them and grind them yourself.
0:08:39 > 0:08:45You will get much better flavour than buying ready-ground cumin because cumin seeds go stale quickly.
0:08:45 > 0:08:48There's a bit of smoke coming from them.
0:08:48 > 0:08:52They've turned a couple of shades darker and we can crush the spices.
0:08:52 > 0:08:57The smells you will get when you're crushing the cumin seeds, really just amazing.
0:08:57 > 0:09:00Just brush out the spices like this.
0:09:00 > 0:09:05We've got two teaspoons of cumin seeds, so we need the same amount of paprika.
0:09:05 > 0:09:08This gives it fantastic colour actually.
0:09:08 > 0:09:11The next spice is turmeric.
0:09:11 > 0:09:13So another two teaspoons of this.
0:09:13 > 0:09:18And cayenne pepper. And really just about a quarter to half a teaspoon.
0:09:18 > 0:09:20- Is there any in there?- Yeah!
0:09:20 > 0:09:24Grate two cloves of garlic and cut your lemon in half and juice your lemons.
0:09:24 > 0:09:27This is a very healthy marinade, actually.
0:09:27 > 0:09:32Really, really good at full-on flavour, very low in fat, really good and healthy.
0:09:32 > 0:09:34Maybe a mean teaspoon of salt.
0:09:34 > 0:09:39And just about quarter to half a teaspoon of sugar.
0:09:39 > 0:09:42It just balances the flavours really nicely. And some pepper.
0:09:42 > 0:09:47Put in our lemon juice and just a tablespoon or two of oil.
0:09:47 > 0:09:50OK, that's the marinade prepared.
0:09:50 > 0:09:54So if you want to all cut up the chicken into finger-size pieces,
0:09:54 > 0:09:58then just throw the chicken into the marinade and that's it, that's ready.
0:09:58 > 0:10:02So let's put them into the fridge here, and we'll wash our hands.
0:10:02 > 0:10:07When I go to college and then university, I'll be in the same situation as Martin
0:10:07 > 0:10:09where I'll end up cooking for myself.
0:10:09 > 0:10:14So I'd like to learn how to cook proper meals rather than on-the-go foods.
0:10:14 > 0:10:16Let's get on with the lamb salad.
0:10:16 > 0:10:19We've got these gorgeous leaves here,
0:10:19 > 0:10:24a mixture of mizunas and mibunas... and rocket and nasturtium leaves.
0:10:24 > 0:10:28But also, because of the Greek theme, we'll put in some mint leaves
0:10:28 > 0:10:31That will give the salad a lovely fresh flavour.
0:10:31 > 0:10:34So tear the leaves off the stalks and I might ask you, girls,
0:10:34 > 0:10:38just to tear a little bit, say, smallish leaves of the lollo lettuce.
0:10:38 > 0:10:41And then we can add all these greens in together.
0:10:41 > 0:10:45Always be light-handed with salad leaves because it bruises easily.
0:10:45 > 0:10:47That's plenty, that's great.
0:10:47 > 0:10:48And into the fridge.
0:10:50 > 0:10:54While the salad leaves are sitting happily in the fridge,
0:10:54 > 0:10:56we'll make a dressing using redcurrant jelly.
0:10:56 > 0:10:59This gives you a lovely, slightly sweet dressing
0:10:59 > 0:11:02which works really well with the salty feta, intense olives,
0:11:02 > 0:11:05and the lovely beans we're going to be using.
0:11:05 > 0:11:09So into the redcurrant jelly we're going to add just two
0:11:09 > 0:11:12quite small teaspoons of red wine vinegar.
0:11:12 > 0:11:15So a few tablespoons of olive oil.
0:11:15 > 0:11:20Use a really good extra virgin olive oil, best for our health and also best for flavour.
0:11:20 > 0:11:24Add some crunchy sea salt which you can crumble in.
0:11:24 > 0:11:27And some pepper. So we just need to whisk this.
0:11:27 > 0:11:29And... that's the salad dressing made.
0:11:29 > 0:11:34Now next thing we need to do is just prepare some olives.
0:11:34 > 0:11:38Do try and buy them, for the best flavour, with the stones in.
0:11:38 > 0:11:42With the flat side of the knife, just bash it,
0:11:42 > 0:11:45so the stone comes out easily, like that.
0:11:45 > 0:11:47A good bash, Martin.
0:11:47 > 0:11:49Get in there! Yes!
0:11:51 > 0:11:56And then you just break the olive in half for this salad. OK?
0:11:56 > 0:12:00Next, pop in the cooked, drained cannellini beans into the olives.
0:12:00 > 0:12:05Crumble the feta cheese in, in nice large pieces. Chunks of feta.
0:12:05 > 0:12:10OK. Next, we need to slice the left-over roast lamb.
0:12:10 > 0:12:14This is what's called a "mise en place" - getting all the bits prepared.
0:12:14 > 0:12:16That's that salad prepared.
0:12:16 > 0:12:19All we need to do is throw it together at the last minute.
0:12:19 > 0:12:23Later, we'll see if the Houghs' salads are a hit with the family.
0:12:31 > 0:12:34Coming up, chef Daniel Galmiche welcomes me into his home
0:12:34 > 0:12:37to share a family lunch of slow-cooked lamb.
0:12:37 > 0:12:40And the Hough family put the finishing touches
0:12:40 > 0:12:42to their healthy but very tasty salads.
0:12:44 > 0:12:48Charismatic French chef Daniel Galmiche has won three Michelin stars
0:12:48 > 0:12:52during his 18-year career and is currently cooking up a storm
0:12:52 > 0:12:54at the Forbury Hotel in Reading,
0:12:54 > 0:12:58where he offers a Mediterranean menu and contemporary French food.
0:12:58 > 0:13:02Brought up on an organic farm in eastern France, Daniel was born into
0:13:02 > 0:13:07a world of fresh produce and is passionate about recreating this in both his restaurants.
0:13:07 > 0:13:08OK, service, please!
0:13:08 > 0:13:12But does his passion for French cuisine continue at home?
0:13:12 > 0:13:16I went round to discover his family piece de resistance.
0:13:16 > 0:13:18- How are you?- Very good, very good.
0:13:18 > 0:13:22- This is Claire, my partner. - Hi, Claire, how are you? - Well, thank you.
0:13:22 > 0:13:23Ah, here's the boy.
0:13:23 > 0:13:25- Antoine.- Here's... - Hello, Antoine. Bonjour.
0:13:25 > 0:13:28- Dis bonjour a Rachel. - Bonjour, Antoine.
0:13:28 > 0:13:30- Hello.- So today it's only English for me.
0:13:30 > 0:13:35- You always speak French with each other?- Yeah, absolutely.- Antoine, where do you live?- In Scotland.
0:13:35 > 0:13:38- So he comes for holiday every about five weeks.- Yeah?
0:13:38 > 0:13:40- Don't tell me you want to be a chef. - I do.- Do you do?
0:13:40 > 0:13:43- Did you want to be a chef when you were little?- Yes.
0:13:43 > 0:13:46When I was young at my grandma's kitchen, I said the same,
0:13:46 > 0:13:51- so it's quite bizarre.- Really. Great. Let's get to it!
0:13:51 > 0:13:53Et voila, this is my kitchen.
0:13:53 > 0:13:59- OK.- OK. So today we're going to do a shoulder of lamb, roasted, and some ratatouille.
0:13:59 > 0:14:04- Mmm!- And confit of aubergine. So it's a small shoulder of lamb marinated with olive oil, garlic,
0:14:04 > 0:14:09a bit of thyme, sea salt and black pepper, and we're going to roast it now.
0:14:09 > 0:14:12- So is this a family favourite? - Yes, it's one of them
0:14:12 > 0:14:16- but it's what we cook when Antoine is home.- OK, he loves it?
0:14:16 > 0:14:20Yes, everybody loves it, we just tuck in and good stuff, yeah.
0:14:20 > 0:14:24OK, so now we can cover it. But I don't cover it completely.
0:14:24 > 0:14:27Just leave it there cos I don't want it to braise. OK.
0:14:27 > 0:14:31- OK.- And when I need to, I just add a little bit more of lamb stock.
0:14:31 > 0:14:36- This is going to be divine. - Yeah, it's made good already. - Yeah, it's smells amazing.
0:14:36 > 0:14:38I'm really looking forward to it.
0:14:38 > 0:14:42- OK, so now we're going to leave that to cook for about an hour and 20, an hour 30 minute.- OK.
0:14:42 > 0:14:46- Now we should go in the garden and chop veg for the ratatouille. Shall we?- Fantastic.
0:14:46 > 0:14:49So, Antoine, will you do a courgette for me?
0:14:49 > 0:14:52OK. Rachel, do you want to do the pepper?
0:14:52 > 0:14:54- Yeah, sure.- And I do the tomatoes.
0:14:54 > 0:14:58So who inspired you to cook in the first place, Daniel?
0:14:58 > 0:15:01My mum and officially my grandma, that was the biggest influence,
0:15:01 > 0:15:08because there was always something ready. She had a small farm and we went there every weekend.
0:15:08 > 0:15:12It was like a tradition almost and we knew always there was something to eat
0:15:12 > 0:15:15and the smell always drew me, in the kitchen.
0:15:15 > 0:15:22And she used to go in the orchard, collect the apples, the apricots from the tree, everything was there.
0:15:22 > 0:15:26- It sounds like an amazing childhood you had.- I've been very lucky.
0:15:26 > 0:15:28- OK.- Let's go and cook it.
0:15:28 > 0:15:32OK, everything for the ratatouille is done. We're going to do the aubergine confit.
0:15:32 > 0:15:35- Put them in the oven.- OK.- OK?
0:15:35 > 0:15:38- Lovely.- There you go. - Going to drizzle that on top.
0:15:38 > 0:15:40Actually, with Claire being half-Italian,
0:15:40 > 0:15:44I can tell you just now, olive oil doesn't last very long in here.
0:15:44 > 0:15:47- In this house.- Some pepper.- Are you into quite healthy eating?
0:15:47 > 0:15:50Always. Mostly I would say it was olive oil, actually.
0:15:50 > 0:15:53We use very little butter... for a French guy.
0:15:53 > 0:15:58Bit of garlic as well, and I don't mind, I always leave the...
0:15:58 > 0:16:01- All the papery skins. - Yeah, I think it's no worries.
0:16:01 > 0:16:07We let them cook for 40 minutes, about moderate, then we leave them until they're completely confit
0:16:07 > 0:16:09and now we'll do the ratatouille.
0:16:09 > 0:16:13Onion. So I choose red onion because I really like the flavour
0:16:13 > 0:16:16of red onion because it's a bit of sweetness in it.
0:16:16 > 0:16:20Add the pepper to it as well, red pepper. Next we're going to put the courgette.
0:16:20 > 0:16:24- OK.- we've got quite a lot. I think Antoine's been a good helper.
0:16:24 > 0:16:27- Nice colour that. - Yeah, great colour.
0:16:27 > 0:16:30That's why I like simple food with good produce in summer
0:16:30 > 0:16:34because the colours straightaway just... They just make you happy.
0:16:34 > 0:16:39- Yeah.- It's kind of happy cooking. So I'm going to cover the ratatouille now.
0:16:39 > 0:16:40We'll leave it at low heat. OK.
0:16:40 > 0:16:44And that's it. Then, 10 minutes before it's ready, we add the tomato
0:16:44 > 0:16:48- and chopped garlic, with chopped parsley, to finish it.- OK.
0:16:52 > 0:16:53OK.
0:16:53 > 0:16:54Mmm!
0:16:54 > 0:16:59- Smells lovely, no?- Oh, that looks great!- It's all the garlic.
0:16:59 > 0:17:01That looks gorgeous.
0:17:06 > 0:17:08That is so, so good, Daniel.
0:17:08 > 0:17:12- Thank you very much.- Claire, is this the kind of food you love?
0:17:12 > 0:17:14I do, I love Mediterranean food.
0:17:14 > 0:17:18I tend to cook Italian food more myself cos I'm half-Italian.
0:17:18 > 0:17:21- Does she cook a nice Italian, good pasta?- Sometimes.
0:17:21 > 0:17:24- Who does the best spaghetti bolognaise?- Claire!
0:17:24 > 0:17:26- Good answer.- Claire won hands down.
0:17:26 > 0:17:28I gave up on that one.
0:17:28 > 0:17:32- Daniel's taught me to cook actually quite well.- Has he?
0:17:32 > 0:17:35I've got lots of tips since I've been with Daniel.
0:17:35 > 0:17:39- Do you do most of the cooking at home, Claire?- No, not most of it.
0:17:39 > 0:17:41I know when I'm beaten.
0:17:42 > 0:17:46- Cheers!- Thank you so much, this has been lovely. Cheers.
0:17:53 > 0:17:55Now, it's back to cookery school
0:17:55 > 0:17:58and the Hough family put their marinated chicken into the oven.
0:17:58 > 0:18:02Just put a little, small drizzle of oil onto the tray.
0:18:02 > 0:18:04You can put a little drizzle on, Becky.
0:18:04 > 0:18:07Ooh! That's enough.
0:18:07 > 0:18:10Great.
0:18:10 > 0:18:13So let's spread the chicken and all the marinade in the bowl
0:18:13 > 0:18:18out all in a single layer out on the tray.
0:18:18 > 0:18:20OK, let's put our chicken in to cook.
0:18:20 > 0:18:23These pieces of chicken go into an oven at about 200 degrees,
0:18:23 > 0:18:28they're only going to really take about 10, 15 minutes. OK?
0:18:28 > 0:18:32Concerns I have at the moment with the children is because they're rushing in and out,
0:18:32 > 0:18:38they're just picking up rubbish food, trashy food, just for the sake of eating something.
0:18:38 > 0:18:40And that's not healthy.
0:18:40 > 0:18:43While the chicken is cooking, let's make the tzatziki.
0:18:43 > 0:18:49Tzatziki is a little Greek cucumber yogurt, very garlicky sauce.
0:18:49 > 0:18:53We all need some cucumber. Cut it into small cubes.
0:18:54 > 0:18:58So cut it into pieces about half a centimetre thick.
0:18:58 > 0:18:59Good girl, Becky.
0:19:00 > 0:19:03Let's add the yogurt.
0:19:03 > 0:19:06You've got natural yogurt there.
0:19:06 > 0:19:09And then grate in the clove of garlic.
0:19:09 > 0:19:11And just a little bit of lemon zest.
0:19:11 > 0:19:15Cut the lemon in half and you can squeeze some juice in with your hand.
0:19:15 > 0:19:20Stir it around and they will take some sea salt. Give it a good stir.
0:19:20 > 0:19:24OK. That's the tzatziki ready. Let's take the chicken out of the oven.
0:19:24 > 0:19:26Smells good, doesn't it?
0:19:28 > 0:19:34Now, we'll just set the chicken there while we get the rest of this salad ready.
0:19:35 > 0:19:39Would you like to just break up quite a bit of this cos lettuce?
0:19:39 > 0:19:43And would you guys over here like to cut up some tomatoes?
0:19:43 > 0:19:46So, scatter the red onion over the salad.
0:19:46 > 0:19:50Look at this great colour.
0:19:50 > 0:19:51Some great sea salt.
0:19:51 > 0:19:53Freshly ground black pepper.
0:19:53 > 0:19:57Place all the pieces of chicken over the top.
0:19:57 > 0:20:00- Looks really good. - Smells quite nice as well.
0:20:00 > 0:20:04- Does it smell nice, Martin?- Yeah. - He might be converted!
0:20:04 > 0:20:06You might still eat something spicy. Great!
0:20:06 > 0:20:11And I'm going to drizzle it with lots of tzatziki.
0:20:11 > 0:20:13A few little mint leaves.
0:20:13 > 0:20:17So that's our lovely spiced chicken salad with tzatziki.
0:20:17 > 0:20:20Next thing we need to do is assemble the lamb salad.
0:20:20 > 0:20:25We have all got our lovely dressing and lamb, feta, beans and olives.
0:20:25 > 0:20:29So if you want to take some of your dressing, not all of it,
0:20:29 > 0:20:33drizzle in enough to just cover all these ingredients
0:20:33 > 0:20:36just with a lovely light coating of dressing.
0:20:36 > 0:20:40Add in maybe a pinch of sea salt. Some pepper if you like.
0:20:40 > 0:20:42Green leaves.
0:20:43 > 0:20:44Great.
0:20:46 > 0:20:49OK, do you want to bring over your lamb, olives, feta, bean mixture
0:20:49 > 0:20:53and we can scatter it and then give it a little tease again.
0:20:53 > 0:20:58- My salads are so boring but these look very interesting. They just say, "Eat me".- Oh, good!
0:21:00 > 0:21:04Hey. So this is the fun part. We can sit down...
0:21:04 > 0:21:07and enjoy the fruits of our labours.
0:21:07 > 0:21:09Mmm!
0:21:16 > 0:21:20- Oh, the lamb's beautiful. - Martin?- I can take it,
0:21:20 > 0:21:23but it's still a little tingly in the mouth.
0:21:23 > 0:21:25That's good. We're halfway there.
0:21:25 > 0:21:29Oh, that's a big improvement from earlier.
0:21:29 > 0:21:32I enjoyed making the salads because it's healthier for me
0:21:32 > 0:21:35and it's also something I could do at uni.
0:21:35 > 0:21:39- What do you think, Becky? - The chicken's spicy, but it's too nice, I can't stop eating.
0:21:39 > 0:21:43- Well, there's a compliment. - That's good.
0:21:43 > 0:21:48- What is nice is the spice with the tzatziki, it's um... - Mmm!- The combination is lovely.
0:21:48 > 0:21:53I've learnt that you can really jazz salads up. They don't have to be boring lettuce on a plate.
0:21:53 > 0:21:56I've also learnt that all five of us will eat those
0:21:56 > 0:22:00and also learning about marinating meat to make it more flavoursome,
0:22:00 > 0:22:04turning a piece of chicken into something quite delicious.
0:22:04 > 0:22:06I think you've all done a fantastic job.
0:22:06 > 0:22:08This is delicious. Thank you.
0:22:08 > 0:22:10- Thank you.- Thank you!
0:22:21 > 0:22:24Subtitles by Red Bee Media Ltd