Whoa, look at that. People are so busy these days and I think that many of us are struggling to put good homemade food on the table.
But I've got a solution for you and it all happens in here. One pan.
These are dishes that I've simplified so you can easily cook them in one pan. Less washing up, less ingredients. Easy little hacks, shortcuts. This is the sort of food that gets me excited. That is a pie in a pan. You got to have a go at that.
From one pan roast dinners to the quickest pastas, party pies to easy tray baked cakes. This is a fresh new way of cooking that will change your life.
Hungry or not hungry that much? >> Hungry. >> And just that to wash up. What a joy.
Welcome to One Pound Wonders.
So, I'm going to show you a recipe that I love. You know that whole thing about when you get home from work, you're knackered, you're hungry, and time's not on your side. You don't want to do a load of mess, right? Loads of washing up. So, I've got a one pound pasta that is full of flavor. And this principle will arm you with hundreds of new recipes. It's going to get you excited because this is a brilliant hack to delicious food.
My elegant smoked salmon in a spinach and creamy cheese sauce takes minimum time but delivers maximum flavor. Instead of using one pan to boil the pasta and another to make the sauce, this super fast supper for one is all cooked in a single frying pan.
Everything will happen in here. Everything, the sauce, the flavor, the pasta, it's all going to happen in there. So, one of the lynch pins of this dish, the key to a whole world of pasta is this. You can get it in all the supermarkets. It's fresh lasagna sheets. And the great thing about this is it cooks in about 3-4 minutes quick. And also you can cut it into any shape or size that you want. So 1 cm slice like that, you're going to get tagliatelle. If you go, you know, double, that's pappardelle. If you go really thin, you get that kind of lovely sort of angel hair. So in no time at all we've taken everyday fresh lasagna and turned it into lovely tagliatelle.
Right, flavor. So smoked salmon. You hardly need any of it. About 60 grams is more than enough. I'm going to take half of what I'm going to use and just slice this up. Now, if you cook smoked salmon, it really amplifies that lovely savory sort of smokiness. So, big flavor with not that much. I've got two spring onions here. Spring onions and smoked salmon work really well together. I'm going to do one other little cheat as well, which is put a kettle on to give me some time. You're going to come home. You're going to want something gorgeous. And in under 10 minutes, you're going to be enjoying it.
So, I'm going to go in the pan here with about a tablespoon of olive oil. I'll go in with the spring onions and just get those frying. Get yourself a fine grater and a nice lemon. Give it a wash. Just put those flecks of lemon zest in there. The flavor you get will be so fresh. Then take yourself a handful of spinach, 80 grams. Okay? And you scrumple that up in your hand like that. And this is one great way of getting one of your five fruit and veg a day into a lovely little pasta dish. Spinach is fresh, full of color. It's going to work really well with the smoked salmon.
That wilts in about 30 seconds. So speed, speed, speed.
And then that lovely little pile of smoked salmon, hardly any at all, is going to give massive flavor. So in we go.
>> This is basically the sauce, right? We're going to go in with the pasta. Now, this is where traditional methods of cooking pasta, they're a million miles away, right? This is the cheat of all cheats. I'm going to add about half a pint of water. I just want to cover the pasta. The pasta is going to start cooking. It's going to absorb the water, but also the flavor. And as you see this water cooking away, it's disappearing. It's cooking into the pasta. And in about two minutes, you're going to have perfectly cooked, perfectly flavored sauce.
I've got some curded cheese here, which is cottage cheese. This is fresh. It's got acidity, but also those little curds when you heat them through at the last minute kind of start to bend and stretch. I just need one tablespoon of the cottage cheese. Like that. Good old Parmesan always has that fantastic ability of bringing flavors together. So just a few nice little strokes.
Oh, lemon. Little squeeze of lemon.
Now just give it a little bit of time just to toss it around. Look at that. Look in the pan. So what's happening now? The pasta is giving off sort of starchiness and along with the fat from the cheese and the oil and the salmon, the water and the boiling and the fats are going to emulsify to make the most delicious, elegant, creamy sauce, but without needing cream. That's the genius.
So, look at that. And what you end up with is something that's colorful, elegant. Look at that silky sauce. Absolutely beautiful. Lovely bits of pink salmon over the top and maybe a tiny sprinkle of parmesan.
Look at that, guys. Hot, steamy, elegant. And just that to wash up.
How good is that? Right, let's get in there. Twiddle it up.
Oh yeah. Lemon, the smokiness, the spinach is so good. Come on.
This method is a time-saving plate of goodness. You're going to love it. You've got to give this a try.
I've got a totally epic way to upgrade your homemade burger. And I've been making burgers for years and years. And you know what? I think this one might be my most exciting one yet.
My loaded beef burger with sweet roasted peppers, pickles, and cheese stuffed inside the patty and cooked with clever hacks to deliver the ultimate ooze really is another level. So, where do homemade burgers start? With good mince meat. I've got 400 grams of lovely minced beef. Now, in a time where we're all talking about meat reduction, being healthier, I want to give you a fantastic hack. I do this with my family. We love it. We've got beautiful lentils here. Now, I know what you're thinking. Lentils, lentils, I don't like them. This, that, and the other. Look, if you just got a bowl of lentils, yeah, probably they're not going to be great. You got to dress them up. And in here, we can use lentils and you can up the veg and reduce the meat. It's not just good for the planet, you know? It's good for you and it's good for your wallet. Triple whammy.
Okay. So, you can just use a bowl and massage the two together. What I quite like to do is just use a little food processor to pulse some extra flavor in. So, in we're going to go with the lentils. These lentils you can get 250 gram packs. Then we're going to go in with the 400 grams of the lovely mince meat. We can season that up with plenty of black pepper, a little pinch of salt, but then we want to get some flavor in there.
I've got classic pickles, pickled onions, and little cornichons. So, when you bite into the burger, you're going to get that tang. So, what I'm going to do is put, you know, three or four cornichons into the blender. I'm just going to pulse it up.
30 seconds. And you'll see the texture start to change a little bit.
See it change? Yeah. So soon as that's happened, I want to divide it into four.
Let me show you the technique of stuffing. Right, you take that lump of minced meat. Just use your hands to push it out about 15 cm. It's about a centimeter in thickness. And I know that looks like a big burger, but we're going to fold it back on itself and we're going to stuff it. That's the whole thing about this burger.
It's literally child's play.
So, get those patties pushed out to roughly 15 cm. Okay, let me just wash my hands.
Okay, I want to grab myself a knife. Let's get some cornichons, little sweet pickled onions, these jarred peppers. One of these should be more than enough. And then just finely slice it like that. These are so sweet and delicious and the color is amazing. Look at that. And then cheddar. 25 grams per burger is more than enough.
Take a little pile of our cornichons and our pickled onions. We'll go in with a few bits of that lovely pepper cheese. Just sort of press it down.
What we're going to do is fold this meat back over the top here. Very simple. So, we're stuffing the sides back up like this. And then we're gathering it like a little pleat. Can you see? So, it's not perfect yet, but we'll keep kind of pinching it.
Right. So, that's your patty. That's your stuffed patty. So, let me show you this second one. This one is for little buddy, my boy. He loves a burger as we all do. And this is the perfect job that you can get done in advance. So, I'm going to whack these in the fridge. So, that is beautiful. So, let's get cooking. Pan on medium heat. So, patty in the pan. We're going to cook that for 1 minute on each side. What I like to do is use the side of the pan as your friend. As we push this patty around, we push it up against the side just to get the sides nice and gnarly as well. And you can just rotate that around. Getting that crispiness around there. Look at that. Smells amazing. So, that's had a minute and have a little flip. As soon as it's had a little flip, let's get our mustard. And we're literally going to paint this on the burger.
Dijon mustard. Always great. Flip it again.
Second side. What's amazing is when you put that mustard on the patty and you cook it, it completely transforms. It's not hot. It's not overwhelming. It's not aggressive, but the flavor is absolutely amazing.
Give that a little shake. And then one last time. So it's that simple. One minute each side. Then one minute each side with the mustard. That's what it looks like. Gnarly and gorgeous. Then get a nice bun. And this is where there's another twist cuz we're going to go into that bun like that. And then we cut it in half.
And then it goes back into the pan. And you can mop up all those juices. After about 30 seconds, a minute, it will finish off cooking that patty beautifully. It'll go golden gnarly. You'll toast the buns and you'll get a lovely ooze from that cheese. Look at that. If I just give it a little squeeze.
Gorgeous. Really, really nice. So, that, my friends, is a burger.
Look at that. It's exciting. Stuffed packed with flavor. So tasty. That tang of the cornichon and the pickled onion, the sweet peppers is so good with the beef.
That is a brilliant one pound wonder.
People just love going out for a cup of tea or coffee and a sticky bun. But I want to arm you with the most incredible recipe that you can enjoy at home. Save a load of money and all made in one pan. This recipe is brilliant. It's got loads of opportunity for you to flavor it in different ways, but my combo is toffee, apple, and cinnamon buns.
No need for a cake tin. These toffee apple buns are simplified to a perfect one pan recipe. Fun to make and even more fun to devour. So, we got half a kilo of strong flour and I'm going to use one sachet of yeast. So, what we have in here is 300 ml of tepid water. So just pour the yeast in. The sachets are always the same size, seven grams. We'll mix that in. And then the yeast comes to life. So then at that point, I'm going to put a nice generous pinch of salt in and then 500 grams of strong flour. And that's it. That's your basic dough recipe. And then just bring it together with a fork. Now when that dough has come together, you can then start to knead until the bowl is pretty clean. And then put it onto a clean surface. Put a little bit of flour, not too much, and just knead it. Just move the dough, roll it around, pick it up, slap it down. What you're doing is encouraging the gluten between the water and the flour, making a dough that's elastic. And when it's elastic, as the yeast starts to activate and create gas, that bendy dough holds that lovely gas in, and that's what gives you the sponginess. So just keep kneading it for about 5 minutes until shiny and elastic.
So the question is, how do we take that humble bit of dough that costs nothing and turn it into something that's fantastic? Just a little bit of oil on a clean surface and we'll take this lovely bit of dough and we will just let it prove. Get a nice little cloth clean and some hot water on there. Rinse it out. And then this will protect the bread. And we'll leave that for one hour.
So, let's talk about flavor. Toffee apples. The flavor of your childhood. I remember going to the fair and getting one. Oh, the first bite. How could an apple taste so good? [laughter] We're going to use apples in two forms. We've got some beautiful eating apples. So, very simply, just peel the apple like that.
Cut them in quarters like this.
Lay it on its little side. Get the knife and just pinch out that core. Then I just want to finely slice the apple.
Put those in your bowl. And we're going to bring this flavor party together. So I'm going to double apple it by using lovely dried apples. They're spongy. They're sweet. Slightly caramelly. They're going to add to flavor and texture.
And in they go. Then 100 grams of brown or demerara sugar goes in. And a tablespoon of this gorgeous vanilla paste. Then we want a nice level tablespoon of cinnamon. Right. Look at that. It's going to be amazing.
Give that a really good mix up. We'll let that marinate and that means kind of like marinate and kind of get all the flavors mixing. That will happen while the bread dough proves and then all the fun stuff happens when the two come together. Right, a little quick clean down.
We've had an hour and you'll see that the bread dough has really doubled in size. You can see how lovely and relaxed it is and that's what we want. Get yourself a clean surface. Put a little oil on it. You don't even need a rolling pin for this recipe. Uh we're just going to use like a little stretching. So, we're just going to move it like this. Nothing technical, nothing cheffy. You can see all the little bubbles. See how light it is? Pick it up, throw it down. It is very simple. So, pull it out until it's about 30 cm wide and about 50 to 60 cm long.
And then we're going to take 100 grams of butter, which is about this much. Get it to room temperature and squeeze it through your fingers. And then we're just going to keep kind of moving it around. Just use your hands just to kind of rub it in. Then we can take these apples. Can you see how they've changed? Much softer now. Roughly distribute the apple evenly.
Once you've done that, we start to roll it up. Don't stress if there's any tears. Just fold it over. It's quite malleable. You can see a little bit of apple poked through there. It doesn't matter. Going to keep doing it. It's quite satisfying.
So, there you go. So, all we have to do now is cut these into 12 pieces like that.
Right. We're going to steal just a little bit of butter and rub it into our one pan. We'll put a little bit of brown sugar here and up the sides. And that will just caramelize and go gorgeous. So, I'm going to just take the big one from the middle. Place that in the middle like that. Look at the textures. That is going to cook up a treat. We'll take these lovely pieces of bun. Place them in and around.
Brilliant. Any little gaps here will be filled out as this now proves for one more hour until it's doubled in size and then we can bake it. You're going to love it.
So, an hour has passed. It's doubled in size and beautiful things have happened. So now I'm going to cook it for half an hour at the bottom of the oven so we get a nice caramelized base at 180° C, which is 350 fahrenheit. And then when you put it in the oven, don't slam it in. Don't knock it. Try and keep all those lovely air bubbles. Gently close the door. Beautiful.
It smells absolutely amazing. So, it's had its time. It's puffed up. Got a nice little bit of color on the top. And round the edges, I can see the caramel sort of like ticking away. So, it's a good sign that it's perfect.
Look at that. [laughter] You can actually hear that toffee apple caramel flipping away round the edges. But that's not the best bit. The best bit.
Come on. That's why we cook it at the bottom of the oven. Crispy, gnarly, caramelly, toffee, all the little curls of bread for cork bits of fresh apple and the dried apple. That will bring people together.
Just one pan. Yep. Just one pan to wash up. Done.
So, public service announcement. Don't go in too quick. It's hot. Very hot. Give it a couple of minutes at least. Right. I think I waited enough. The joy of this is you kind of tear and share. You get in there. Can you see how that's just pulling apart?
Beautiful. And the great thing about this is you can almost unwind it as you tuck in. Hot and spongy.
Oh, yeah. Oh yeah. Oh my lord. That is insane. Oh, what I love is you have the outside bit really crispy, then the inside is soft and spongy. Okay, my luck. They're going to destroy this. Let's get them in.
Kids, come and try this. You're going to love it.
>> So, you want who wants the big one and the small one? >> Me. Me. I want me. You can unwind it. >> Let's go. >> Go on, Jules. That's all yours. >> Oh, thanks. Should I just pick it? >> Do you like it? >> Yeah, I love the apple. >> Do you like it, kids? >> Yeah. Yeah. I love it. >> I like it. >> It's a very windy. >> Have you unwound it? >> Yeah. >> Conquer. >> Conquer. >> Conquer. >> Hey, Dad. I really want some.
