Just think the size of your little cheeks.

Yeah, imagine the size of a cow with them and the cheek is right underneath here.

Yeah, I want you to give them a really nice season with salt pepper on there please.

So beef cheeks, very cheap cut that takes sort of a long time to cook but give it a bit of love, let it cook in the oven.

It comes out like a dream, a little touch of all in the pan.

What do you want to do is get them really nicely colored?

See it into the pan.

Oh cool.

Layaway.

See what that is sitting at the dock of the beach baby beach and then I want the onion chunky.

I'm gonna cook it for like 3, 3.5 hours.

So you go down down down and then again there and there.

So it doesn't overcook so really good color on the cheeks like that.

So how do you cook these restaurants if they take so long they go in the oven literally half past six o'clock in the morning, 3.5 4 hours ready for lunch and the longer you leave them in their juices and the cooking liquor.

The better.

Three nice clothes.

The garlic onions and garlic in please.

Nice.

Where's your baby?

There it is.

Get those onions and that garlic really nicely colored.

Put the cheeks back in, please write red wine in.

Okay.

And the red wine is going to deglaze the pan.

So the glaze will basically sort of rinse all that flavor off the bottom of the pan.

Okay, because that's going to make the most amazing sauce.

Now you could use tomato puree, chopped can, tomatoes will make a much better sauce.

Top that with some stock.

So the secret braising is having little of the meat exposed and 90% of it submerged.

See them there, little crocodile heads popping up out of the water.

Turn the gas off and leave the lid just off at the end there.

If we had to cover it completely, the steam hits the top of the lid and all that water comes running back solar still, that's right in the oven.

1 41 50 for about 3.5 to 4 hours.

Good job boom for putting and making one of my absolute favorite italian desserts panna cotta with that quintessentially italian flavoring expresso Start by immersing two leaves of gelatin in cold water and leave to soak into a small saucepan at castor sugar, cream milk sugar and a shot of good strong coffee, gently bring to a simmer and removed from the hob, squeeze out the soaked gelatin leaves and stir into the hot cream until completely dissolved, pour your cream mixture into a jug and fill your molds just short of the rim, rinsing your molds in cold water before filling will make it easier to get your panna cotta out once it's set, Leaving the fridge for at least 2-3 hours or overnight to make your cinnamon hazelnut brittle, pour castor sugar into a pan and cook over medium heat until the sugar melts to a deep golden brown, scattered toasted hazelnuts into the caramel.

Dust with ground cinnamon and leave to set at room temperature when your panna cotta is firm, giving each mold a quick dip into boiling water should ensure a perfect stress free exit onto the plate dressed with a shard of crunchy hazelnut brittle.

Nothing could be so deliciously elegant.

Right Captain Jack, quick run through panna cotta is nearly set beef cheeks cooked.

We're gonna now do the fig and burrata crostini.

Okay to take the figs, we're gonna make a nice slightly spicy fig jam.

Take off the tops in half and each half into three sugar.

A touch of salt in there.

Okay, we're making a jam but we don't want to be too sweet.

And then these little babies, what are they?

Ah what's the shape?

Stars.

Stars.

Stars taken from the plant.

You driving like that So intensifies the flavor.

Really important to count how many put in there.

Okay, so 12345.

So they're just there for flavor and then take them out.

That's right secret here.

Let's get that camel going.

So when I hear of jam, I don't think of caramel.

No, but this is a very fast jam caramel starting to color.

I want you very carefully drop the figs in there.

Good.

So the juice out the figs, it's starting to break down the caramel.

Yeah, that is sweet vinegar.

Love that on my salad.

Got that sort of sweet and sour flavor.

Leave that cooking for three or four minutes now let's slice out in italian crostini means little bits of toast but it can be made out of leftover baguette sourdough or any crusty open textured bread.

We're staying authentically italian with Chipata, season them and then drizzle a little touch of olive oil on there, both sides.

Really important because we're gonna grill the bread, push it down.

It's a lovely take it off with the Chipata toasted.

We need to carefully extract the star and these pods from our piping hot fig jam.

Right, Jack, we've got one little bugger to five.

Oh no look there.

Yes it is.

Right now we've got the green light to crush the skin's disintegrated in that caramel.

That looks so nice.

While Jack carefully spreads the Christine e with our hot fig jam, I can unveil the last element to our starter.

The creamy italian specialty of burrata.

Little money bags.

They can be delicious.

This looks fun, doesn't it?

We need to season them lightly drizzle over a little olive oil and dust them with lemon zest.

You can imagine that sat there and you test all that off and you stick it on top of that.

Mm back to the main course to match our hearty beef cheeks.

I've chosen to use papa deli.

Rule number one when cooking pasta salting first.

Salting first good olive oil in pastor in, twist it around so you don't break it, bring that back up the ball, It's gonna take that through for four minutes flat leaf parsley, scrunch it up for me and chop it.

Now wait to see these beef cheeks beauties.

Look at them.

Look, they're very soft.

I want you to taste.

Mm that's so good Jack.

You just dribbled on your jumper, joking.

Really?

Right, drain the pasta, salt, pepper, pasta, little drizzle of olive oil.

I want you to put your fresh parsley nicely chopped, nicely chopped.

Then this is the magic bit.

Okay, You take a little ladle of the juice, put that at the bottom and you cook pasta on top of that sauce.

Honestly.

Oh my gosh, your sisters are gonna love you even more now.

You know what about when you cook this for your girlfriend?

One day, just tell her where you got the recipe from.

Will you promise?

Promise.

I don't want you stealing Daddy's thunder one beautiful jaw on their two beautiful jaws on there and then the third jaw and then you go over with the sauce.

How cool is that delicious?

You've got the burrata.

I've got the cheeks.

Let's go.

Please don't be cheeky.

Get it.

My ultimate italian dinner.

Quick fig jam crostini with creamy burrata, a main course of slow cooked beef cheek Ragu with pappardelle and for putting expressive panna cotta with cinnamon hazelnut brittle.

A stunning meal to bring the whole family together in the best italian tradition.

A delicious saffron flatbread with muscles.

It doesn't get any healthy than that.

First job, the super easy saffron flatbread, put the saffron into the bowl and a couple of teaspoons of hot water that starts to infuse the saffron and so you can maximize on the color across your flatbreads to make the dough simply add plain flour, a pinch of salt and pepper to a bowl and then pour in a dash of olive oil that makes the dough nice and silky and rich.

Your saffron water and we'll see how concentrated is now and you'll need cold water, then simply need to bring the dough together, mop up all your flour, you can see now saffron is activated.

It's got that really nice color.

Beautiful.

Use your wrist, I just need it nicely.

We'll do now is smoothing out the gluten strands, push I'm talking, push and tuck in and each, every time you do this getting softer, you just sort of form like this.

Perfect, beautiful dough.

It smells delicious.

That saffron is very powerful.

Now, Sit that in your bowl, cover with cling film and let it rest for 10-15 minutes.

This relaxes the dough, making it easier to roll and gives it time to infuse with the saffron, gonna cut it into three and then roll them nice and thinly.

Now lightly flour the surface and then just bring that, it's like a perfect ball on the board.

Once you got that nice ball, your rolling pin and just roll it out now it doesn't get any simpler than that and then just lightly flour that on top.

A little salt cooking.

The flatbread is easy, just pop in a hot dry pan and they're ready in minutes as it hits the pan, it starts to blister.

She's ready for turning beautiful.

Get that color on there Now you want it nice and crisp almost blistering on both sides because it's nice and thin it's cooked once browned on both sides, Just cool on a rack.

Flatbreads done now onto the muscles.

Now the secret behind cooking great muscles is in the speed you cook.

The key is to chop and prep your ingredients before you start cooking.

First thing pancetta, I want it quite chunky if you can't get pancetta.

I always like to use a sort of streaky bacon because I want to sort of render all that flavor at the streaky bacon.

Now, tomatoes, garlic and chili.

Cherry tomatoes, they're just going in whole the garlic.

Just crush the garlic so all that flavor comes out chili.

I want some heat in here, that's everything prepped now to get it cooked a little touch of olive oil pancetta in pancetta takes moments once it's brown and crisp.

Put your garlic chili and whole cherry tomatoes into the pan muscles going okay and I'm using Dry Sherry.

I think it works better in this recipe than white wine, which is classically used at this stage.

Then oregano, finely chopped stalks and all.

I'll go on and then just give that a little minutes and we'll see those muscles start to open, it goes on.

You've got to lock in that flavor.

Got to lock in that heat.

The muscles will take 4 to 5 minutes to steam in the meantime, cut your flatbreads into strips crispy and crunchy.

Now the muscles, wow, that is incredible.

My goodness me!

Now, that is one lunch.

I definitely don't want to miss healthy and delicious.

Doesn't get any better than that.

Incredible steamed mussels with saffron flatbreads made in minutes and packed with protein and vitamins.