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  • In this series and we surprise you and you strip away all the complexity

  • and hard graphed and teach you how to cook amazing food standing on your head

  • "That is amazing! incredibly tender"

  • from the Kitchen Novice, to the budding chef

  • i'm going to give you the confidence, the recipes and the insider knowledge to make you a much better cook.

  • "slide around"

  • "waste nothing!"

  • I've been cooking in professional kitchens for over 25 years

  • I've been taught by some of the best chefs in the world and in turn I've taught some of the best

  • Now I'm gonna show you some simple and accessible recipes for fantastic food that you can easily cook at home

  • "mmm, incredible"

  • I'll be holding you by the hand it gets better and better and better

  • Teaching you everything from how to cook with chili and spice, to baking, real fast food and my ultimate feast recipes

  • This is the only cookery course you'll ever need

  • Welcome to my ultimate cookery course. Back with cooking tips information and 100 recipes to stake your life on.

  • The frying pan is one of your best friends

  • it's so versatile in the kitchen learning to use it with these is a must and I'm gonna show you how

  • First up my delicious pan-fried pork chops with sweet and sour peppers

  • Whether it's in the restaurant or even at home

  • One of my golden rules for producing fantastic food is learning to cook with confidence

  • This recipe is so straightforward but tastes absolutely amazing

  • Pan on, get that nice and hot

  • You think of the sort of density of a pork chop how it needs a little bit of help

  • Sweet sound peppers go brilliantly well

  • First slice the peppers. That's the flat side of the pepper. So stand it up

  • Try to slice a pepper on the side is a nightmare. There's the center start off

  • it's almost like sort of peeling an orange all the way around and

  • down

  • And look this one

  • Now place the pepper down

  • three-finger rule one finger in front, two behind

  • Pinkie holding it down thumb holding it nice and flat, the flatter the vegetables, the more confident you are when you slice so,

  • Don't worry about the speed

  • Just let the knife do the work and take your time

  • Speed = cuts. The most important thing is to get your technique right.

  • red onion

  • Now sweet sour peppers, olive oil in

  • I'm going to sauté them which is just the chef's term for shallow-fried on a high heat for maximum taste

  • Salt and pepper, "add a tablespoon of sugar;" sugar helps to break down the peppers quicker

  • But caramelize the onions find them in a frying pan. Perfect

  • they're one of those sort of basic essential tools of any kitchen because it's so multi-purpose great for sautéing

  • tossing great for cooking fish and meat

  • push away and pull back, push away and pull back, that hissing is something you need to hear constantly because

  • The minute that's gone your peppers and your onions start to boil and you really want them to sauté.

  • You now start to see glistening in a way that it's starting to caramelize, sugar is working usefully

  • That's ready for the red wine vinegar

  • in

  • Smells incredible it helps to stain the peppers as well. look at the glaze now, do you see the sugar

  • has worked it's magic. Turn down the gas and add a couple of table spoons of

  • Extra-virgin olive oil. Let them stew for two to three minutes.

  • Now I want to make the peppers nice and light and sort of sweet aromatic

  • Just roll the basil almost like a big cigar

  • slice

  • Basil in and then literally cook it out for 30 seconds and then take them off.

  • Beautiful

  • Okay, pan back on

  • And now for pork chops, I wanna make sure they don't curl up in the pan. They start curling up in the pan

  • they're gonna cook unevenly. A few simple cuts through the Rhine means the Chop stays flat and cooks evenly

  • Point the knife down

  • flip through. Season them beautifully

  • nice large

  • shards of pepper punch that through lightly guaranteed that seasoning

  • is gonna stay there, hot pan, a touch of garlic and a touch of thyme.

  • and the garlic

  • Take a cup of cloves

  • Don't peel it. Don't chop it just knife on

  • Crush it

  • Olive oil in

  • just starting to smoke top of the chop in lay away from

  • Nice

  • Keep that heat in the pan, put the garlic in there early a nice fragrant bunch of thyme

  • see how the pork is staying nice and flat turn it over. Look at that, beautiful.

  • I want a little bit of thyme underneath there.

  • Start squeezing that garlic out, I what the flavour coming out

  • Butter in

  • thin slices of butter tilt the pan and baste

  • So I'm sort of speeding up the cooking process at the same time

  • I'm keeping the pork chop, really nice and moist and now look at the color that butter

  • look at that butter, it's almost like a nut brown.

  • Check the color on the other side, beautiful.

  • When that thick between 1/2 to 4 minutes each size, 30 seconds from now they will be medium

  • They're gonna be medium. So I'm gonna take them out and let them rest

  • The secret to perfectly moist pork chops is letting them rest almost as long as they're cooked in the pan

  • a nice spoon

  • of these peppers basil smells

  • Incredible did that garlic on there be generous with that vinaigrette from the pepper because it really is incredible

  • Do two things simple like that pork and peppers

  • And your confidence is going to shoot through the roof a stunning pork chop with sweet sour peppers

  • The frying pan is so simple, but incredibly useful with this one pan, you can make a million different dishes

  • The more you cook with your frying pan, the more your confidence will grow

  • Here are three my favorite easy pan-fried dishes

  • First up pan-fried scallops with crunchy apple salad

  • Get a frying pan smoking hot, essential for quick pan frying add olive oil

  • Then season scallops with salt and pepper

  • Starting at the top put clockwise into the pan. So, you know which one to turn first?

  • Scallops have firm white sweet flesh and cook in minutes

  • Next salad, lamb's lettuce, matchsticks of apple

  • Seasoning, lemon (zest and juice)

  • Add Olive Oil then toss

  • Turn the scallops when Golden, going clockwise around the pan

  • Then squeeze in lemon juice and give the pan a shake

  • Finish with lemon zest

  • Ready in under ten minutes, my first pan fried dish = scallops with crunchy apple salad

  • My next super simple pan-fried recipe is... chicken and chicory in masala sauce

  • Season the chicken breasts, add to hot olive oil skin-side down lay away from you to stop the oil splashing

  • Sliced chicory, this versatile vegetable can be red or white; has a lovely bitter taste and is great cooked or raw

  • Crush a clove of garlic and add, then sprigs of thyme

  • When the chicken skin is crisp turnover, along with the chicory

  • For the sauce and masala (a sweet fortified wine from Sicily)

  • Then 150 ml of chicken stock

  • To make the sauce wander too rich in glossy and butter and simmer for 10 minutes

  • Plate up and spoon over the sauce, cooked in under 20 minutes, chicken and chicory in masala sauce

  • My final dish cooked in the versatile frying pan is... sea bream with tomato and herb salsa

  • Fry phyllis of sea bream skin side down in hot olive oil

  • If they buckle up, press gently down for perfect even cooking, then season

  • Sea bream has firm white flesh. Perfect for pan frying

  • Next the salsa

  • heat olive oil add half cherry tomatoes pitted black olives and season

  • After a minute on a low heat add coriander, basil and lemon

  • Combine and leave to infuse

  • As a seabream cooks it goes opaque

  • When it's 2/3 from the top turnover

  • Bast, fry, and it's done

  • Seabream with tomato and herb salsa ready in under 15 minutes

  • One pan three simple impressive and absolutely delicious dishes; "beautiful"

  • Coming up on my ultimate cookery course

  • along with a hundred recipes to stake your life on I'm gonna give you a hundred quick cooking tips to make your life in the

  • kitchen easier

  • First up, how to keep your knives sharp

  • It's far harder working in the kitchen with a blunt knife than it is with a sharp knife the secret behind keeping a sharp knife

  • Sharpen it before and every time you use it first grip the steel feel really comfortable about holding still imagine

  • You're holding a tennis racket or you're playing squash. you've got to be really comfortable with it

  • Now 45 degrees confident grip confident grip with a knife

  • This is the butt of the steel really important to keep your fingers behind that you never grip a steel with your fingers over that

  • Because the knife comes back in you just lost a finger. It's always grip behind

  • Nice long strokes so we get the whole of the blade over

  • the Steel

  • Stroke and we start from the bottom to the top so

  • there, across

  • there, across

  • slow strokes over the top of the steel and then come back in beneath, back in beneath

  • It is so dangerous working in the kitchen with a blunt knife

  • You can cause so much damage working with a sharp knife is ten times quicker more efficient, now

  • That's ready to start chopping

  • To stop your chopping board rocking or slipping a great tip is to simply wet a kitchen cloth

  • kitchen paper or tea towel and place it underneath

  • Now you can chop with confidence

  • My next top tip is get the most out of your humble veg peeler

  • It's brilliant for slicing ultra-thin ribbons of veg perfect for Asian dishes

  • Great for making long delicate parmesan shavings to top soups and salads

  • It also makes wonderful chocolate curls

  • Your Peppermill is more versatile than you might think tighten the top screw to get finely ground pepper ideal for soups and sauces

  • For general seasoning. You want it medium ground to set the screw to medium-ground and loosen it right off for coarse pepper

  • perfect for steaks and fish

  • Peeling garlic.

  • the one clove simply bash it with the back of a knife and the skin comes off easily

  • For a whole head crush, separate into a bowl,

  • Cover and shake hard for about ten seconds then simply pick out the peeled cloves

  • Coming up on my ultimate cookery course

  • more great cooking tips

  • Just hold it down and your fingers on there's a really nice way of taking off all those nice fragrant little thyme flowers

  • how to shop for the best ingredients

  • "The skin is a nice white color

  • And it smells like a fresh chickeny smell."

  • and a stunning roast chicken recipe to stake your life on

  • This is my ultimate cookery course, 100 recipes to stake your life on I'll be showing you a roast chicken recipe to die for

  • Hold the drum the sliced straight through

  • But first like any good chef. I'm always looking to get great ingredients at the right price

  • My shopping mantra is simple first rely on your senses. Make sure whatever you're buying

  • It looks smells and really feels good. And if you get the chance taste it before you buy it

  • Second is to recognize that knowledge is crucial the more

  • You know about where your ingredients come from and how they are produced, the better so

  • asked lots of questions and learn.

  • You're never too old to learn from experts and when it comes to buying great birds

  • The one person knows what to look for is award-winning fifth-generation master Butcher, Danny Lydgate

  • "Poultry is a great meat because there's many different types of birds"

  • "It's worth tasting. The variation of flavors between different first types of birds is massive."

  • "Turkeys are a great lean meat that's available all year-round and not just for Christmas. Anybody who's worried about eating fatty meats."

  • " It's a really healthy, flavorsome meal"

  • "Game birds people don't try them often enough. Once they're shot, they're hung up for a little while (a few days"

  • "at least) it means the meats going to be more tender all adds of flavor to the birds"

  • "We've got a wood pigeon and a red leg Partridge both really good and cook really quickly"

  • "When you're buying a chicken some of things to look out for is obviously the smell"

  • "And when you're smelling a good quality chicken"

  • "You can tell the difference the skins are nice white color and it smells like a fresh chickeny smell"

  • "When you're buying from a good butcher, you'll find you tend to get the giblets as well"

  • "Which is basically the neck and other organs. This is great for making gravy"

  • "Once you have cooked it, you can use all the offcuts for other things stir Fry's Curry's pass"

  • "The dishes save the bones use the bones for stocks and soups they're really packed full of flavor"

  • And remember there are lots of different breeds of chicken all have different characteristics and flavors

  • So shop around and find the ones you love here are three of my all-time favorites.

  • The label Anglais these come from an old British breed. They've got smaller breasts, but the meat is delicious

  • The Black Leg a fantastic French variety succulent with bags of flavor and really meaty thighs and

  • The Poulet De Bresse. This is the rolls-royce of chickens. Rich gamey and delicious one for special occasions

  • "I think people should maybe try and buy less meat but aim for the best quality"

  • "You're only going to get out what you put in by putting the best quality into a dish. You're going to get the best results"

  • No matter how seasoned the chef you are, there are always new ingredients and recipes to get fired up about

  • So if a tired old recipe is getting you down spice it up with fresh ideas and flavors

  • My next recipe is an old classic roast chicken, but with a simple twist, it takes on a new life and is guaranteed to impress

  • one of the things I love about cooking and that keeps me excited after 25 years behind the stove is

  • That there's always something new to learn every day new ingredients, new techniques and new cuisines

  • Start off with a stuffing

  • it's amazing how

  • Exciting a stuffed roast chicken can be because it keeps the chicken incredibly moist and gives a delicious texture

  • Inside the bird. I'm going to start off with cured sorriso. This is a traditional Spanish sausage, and it's

  • garlicky spicy

  • Incredibly meaty that gives a little bit of sort of richness to the stuffing. Get our sorriso in.

  • Start cooking that down and get all those oils out a touch of olive oil in there to get it going. Right onions

  • Chopped

  • Add the onions to the Sorriso and in a matter of seconds, they'll change color as they soak up all the flavor

  • That lovely spiciness has been stolen from that sausage and now the onions smell incredible

  • garlic

  • Garlic in

  • Fresh thyme just hold it down and put your fingers on there. It's really nice why I've taken off all those nice fragrant little thyme flowers

  • You can hear it crackling in the background

  • These are cannellini beans. They're waxy, very soft

  • And so delicious but very dense, but for stuffing they're so robust. Nothing breaks down. Drain them off

  • In

  • They're going to take on all that juice as well from the sorriso. I'm going to season now because if they dense so need some help

  • That looks like it's a dish on its own; good enough to eat now.

  • i want to sweeten things up a little bit

  • tomatoes half tried

  • in

  • That sweetens up

  • The stuffing

  • beautiful

  • The stuffing is ready. Look at the color of everything, that Spanish looks delicious

  • now

  • stuffing the chicken

  • I like taking off these little knuckles as the chicken cooks the skin stretches over the bone

  • You can get a really nice drum and take off those little wing tips as well

  • salt and pepper

  • So important

  • Now your stuffing we go right inside, which you can