The way the nation is eating is
changing fast,
and we all know we should be eating
a lot less meat,
and l 'm going to prove to you it's a
lot easier than you may think.
The supermarket shees are packed
full of meat and dairy aernatives,
but which ones are packed full
of flavour?
I 'll experiment
to find out which products deserve
a permanent place in your kitchen.
I 'll be sharing my recipes
for classic dishes
and fami favourites,
to prove to you you can say goodbye
to meat without saying goodbye
to your favourite foods.
Move over bland lentil stews
and soggy nut roast,
this is how you cook proper
vegetarian food like you
won't believe.
Join me and live life on the veg.
Coming up. jane Baxter,
my friend and a veggie expert,
is showing me a Mexican-inspired
squash, corn and goat's cheese dish
that's great for sharing.
Cheers. Cheers.
Beetroot is this show's hero veg,
then l 'm making spicy ribs using
corn to get a delicious meaty bite.
These are delicious.
Now, this is a real comforting
classic dish.
There's loads of variations found
throughout the UK,
but today l 'm going to do my version
of a classic Weh rarebit.
So for this recipe l 'm
going to be using leeks.
I live in Wales and nothing screams
Wales more than leeks or lamb or
the rain for example.
So leeks are real, real good.
They're a lot more kind of gentle,
I suppose.
Onions can be quite
acidic and harsh,
leeks are a bit more sweet
and mellow.
I 'm going to put
a garlic clove in here as well.
Again, just for
a bit of background flavour.
There's loads and loads of different
flavours going in this.
I mean, essential when you talk
about Weh rarebit,
you think cheese on toast,
but it real,
real isn't,
it's so much more than that,
it's much more elevated.
And watch your fingers,
but just grate the garlic down.
That may seem like a lot of butter,
but this recipe feeds four
people easi.
OK, so in with the garlic,
you can see that butter's
foaming real, real nice,
and that's pulling those garlic
flavours out.
I n with the leeks.
And already you can smell those
real strong flavours.
Now, at this point, l 'm
going to add a little bit of sa,
and what that's doing is bringing
out all that liquid from
those leeks,
and it's going to sort
of stop it browning so quick.
OK, so they're coming on nice,
now we need to add some flour.
That's going to obvious start
to thicken everything.
So when we add the milk,
it's going to become essential
a real thick, white sauce.
OK, so the flour has cooked out
a little bit,
in with the milk,
as soon as this hits that pan,
it's going to instant thicken,
you can see it thickening now,
if you want,
get a whisk in there as wel
just to make sure there's no lumps.
And once all the milk's added,
again we're
going to just simmer it gent,
just to make sure all that flour
taste is cooked out.
Let's grate some cheese.
So a real,
real good, strong cheddar.
And we're going to need quite a lot.
Instant you can tell this is
going to be real,
real rich, veety, delicious.
And as the cheese mes,
it takes on all that flavour from
the butter and the leeks,
exact what you want
for comfort food.
OK, so that's good,
the cheese is nice incorporated.
Now the special ingredient,
this HP Sauce.
Now traditional when you make
Weh rarebit,
you'd add a splash
of Worcester sauce just to give it
a bit of a kick. This does the same,
but this is vegetarian.
It's essential tamarind,
and tamarind is
a nice kind of acidic note
to cut through the richness
of that cheese.
I 'm now going to add just
a few chives.
I like a lot of herbs in my cooking,
it keeps kind of the freshness
and the vibrancy.
And last but not least,
we need a kick of mustard.
I 've got two types here,
got some wholegrain,
but l 'm ao using Dijon,
this is one of my favourites,
and there's loads
and loads of flavour in it as well.
And it goes perfect with
the meed cheese.
So that we can put to one side.
Let's get some bread.
OK, so there's our bread, hot pan,
now we're going to fry it.
So normal for Weh rarebit,
you'd probab just toast
the bread under the gril
but this is a bit more kind
of decadent,
it's a bit more luxurious.
It's ao a lot more tasty.
I 'm just going to throw
a garlic clove,
or a piece of a garlic clove
in there,
just for a sort of bit
of background flavour,
and ao some of this thyme.
A bit of thyme, a bit of garlic,
and it makes everything
real tasty.
So if you look into this pan,
you can see the butter is turning
that nice kind of nut brown.
And when it does that,
it's so delicious.
OK, so our bread is done,
look at that.
This is fihy,
and that's exact what you want
for this.
Simple, simple dish,
but you know, decadent.
And listen...
lt's real crispy. Perfect.
Right. Let's get some more mustard
on there.
Final on with this.
This mix has now cooled slight.
And be quite generous with it,
because when you bite into it, you want
the crunch of the bread,
but that nice, soft, veety cheese
mix.
Right, so now it's good to go under
the grill.
Give it a blast until you see
the cheese start to bubble
and it goes brown, but keep an eye
on it because it goes quite quick.
As it bubbles under that gril
the smell is just amazing.
Look at that. Delicious.
And last,
we've got these pickled walnuts
to serve with it.
They're very different,
and they're perfect
with this Weh rarebit because
they're kind of creamy,
but they're real, real acidic.
Just add a few more chives.
So there you go, that's finished.
I need to eat this.
Coming up. l 'm showing you how
to transform our hero veg beetroot
into a delicious beetroot gnocchi.
You know what, that'll change your
mind on beetroot.
And jane Baxter's making
a vegetable packed queso fundido,
that's easier to eat than it is
to say.
The freshness,
the whole dish is brilliant.
To try any of the recipes from
the series, go to...
To try any of the recipes from
the series, go to...
Now there's aays those
vegetables in the supermarkets that
people wander by because they're not
real sure what to do with them.
So l 'm going to make it my mission
to show you how accessible
and delicious and versatile
those particular vegetables are.
Like these for example, beetroot.
Now, beetroot are often overlooked,
I think.
I mean, they're pretty hard
and a lot of people don't know
what to do with them.
Now, if you've come across
beetroot before,
it's probab this variety.
These are the ones that are
often sliced
and pickled in jars.
And that often puts people off,
but if you give them a go,
they are delicious.
But there's not on this type,
there's golden beetroot.
Now, when you cut these open,
obvious they're nice,
kind of yellow, golden colour,
and candied beetroot,
so they've got kind
of stripes in them.
So a little bit different, but these
are the ones that you'll know,
and maybe not love.
But they're well worth giving a go,
and l 've got the perfect recipe in
mind for these.
So this is my recipe to get people
to maybe reconsider beetroot.
This is beetroot gnocchi.
So in these pans l 've got potatoes,
which is a classic
gnocchi ingredient,
but we're ao going to
incorporate some beetroot.
So while the beetroot and the
potato are boiling away,
l 'm going to make a basil pesto.
So we need some toasted pine nuts.
These are real easy to do.
You put them into a dry pan
and just keep an eye on them.
I need two cloves of garlic,
some sa,
and some olive oi
and then it's just
a bit of muscle power real.
Garlic in.
Put the sa in at this stage.
I n with the pine nuts,
so let's let that down with
a generous slug of olive oil.
OK, so on to the basil.
So rough chop it and then
put it into the pestle and mortar,
because when you pound it,
you're bringing out all those
amazing flavours straight into
the oil. OK, on to cheese.
Now we're near there.
Let's put that to one side.
OK, so the veg are cooked,
so we need to drain them,
and then puree them.
So for the potatoes,
l 'm going to push them through
this ricer.
It gets it nice and smooth.
The beetroot is a little bit harder.
No matter how much you boil it,
it's still got quite a,
quite a bite, quite a resistance,
so that's where this comes in.
So bring these two root
veg together,
and then we're going to bind it with
a decent amount of flour.
You need to balance it
so it's not too stiff,
and it's not going to fall apart
when you boil it.
Some flour.
I 've got about 100g here,
but add bit by bit, real.
Just until you've got
perfect consistency.
OK, we are good to go.
So, get a bit of flour onto a board,
take some of your mix,
now this will make quite
a lot of gnocchi.
Then roll it.
And you want to roll it nice
and even.
The gnocchi is ready,
it's just holding its shape,
you don't want it too stiff.
So that is perfect.
And then get a clean knife
and then very quick...
chop it like that.
And then very careful,
because they are soft,
just lift them on there,
and then it makes it easier
to slide them into
the boiling water.
Make sure your water is boiling.
You don't want a rapid boi
you want a kind of nice gentle rol
because otherwise it might break up
the gnocchi.
So straight in.
So a nice little tip is when you see
the gnocchi rise to the surface
of the water, scoop them out,
because that means they're ready.
So on with sage butter.
So fresh sage,
twist off a few leaves
and put them into a cold pan.
And then a decent amount of butter.
So we're going to finish it with
a squeeze of lemon,
and that's going to stop that butter
browning too much.
OK, so the gnocchi
are floating to the surface.
I know they're ready
so let's get them out.
And that sage butter is
smelling real, real good.
It's the simplest of sauces
but it's so delicious.
So l know this butter
is near ready
because you see this nice kind
of white foam
and the sage has gone nice
and crispy,
so when it's at that point,
in with the gnocchi.
And just stir it around.
Now that's going
to cool everything down,
but to give it another layer
of flavour,
you're just going to add
a squeeze of lemon.
And that is ready.
It looks good enough to eat, right?
OK, so let's serve it.
OK, so take some of the pesto.
Be generous with this,
it's too delicious to waste.
And then spoon over the gnocchi
and some of that butter.
Some of those toasted pine nuts,
and then last,
finish with a good amount
of cheese.
And that is it.
That's delicious.
So, there you go, that's my beetroot
gnocchi and pesto.
It's real good, it's real
delicious, it's comforting.
And if this doesn't change your mind
on beetroot, nothing will.
Jane Baxter takes inspiration
from her trave
and creates vegetable-based dishes
that are original and surprising.
I 'm excited to see what she's got
in store.
Gin c*ck Oh, yes, please.
Yeah? Thank you.
Enough? Yeah, that's fabulous,
thank you.
What are you making today then?
I 'm making an autumnal dish,
based on a Mexican sort
of starter called queso fundido.
Really just melted cheese.
The best type of cheese.
Yeah, hot cheese.
Yeah. We're going to put lots of,
lots of autumnal vegetables in,
so squash, some spinach
and some sweetcorn, and we're going
to top it with a sexy salsa.
Sexy saa. Sexy salsa.
Let's go and do it. Let's do it.
Come on.
So, where does this dish
begin then?
Peeling and roasting some squash.
This is what it begins with.
OK, so where did you first come
across this then?
Oueso fundido is,
it's a very Mexican dish.
So l 'm just putting the corn into
oi there's three heads there.
You struggling with that?
There you go, you can peel that.
Make myseff useful.
And in the meantime,
put a bit of olive oil in the pan,
and sweat down some of this spinach.
Salt and pepper, season it well.
Right, there you go. Thank you.
There's that.
So I 'm just going to chop this
into chunks.
So are these getting roasted off?
Yeah, we're going to roast these up,
because these are going to take
a while. OK.
Right, so how long's that in for?
30 minutes. Yeah,
and we're going to make the salsa.
So you're toasting these pumpkin
seeds. I 'm toasting these. OK.
Now, what are these bringing
to the party?
Texture and nuttiness.
And they're pretty good
for you as well.
So how do they do their saas
in Mexico?
They dry-roast a lot
of the ingredients.
They'll dry-roast onions,
tomatoes, garlic,
and chillies,
and this is a green one,
so everything that's going
in there is green
and we're using green tomatoes
instead of tomatillos.
Tomatillos would probably be what
they use in Mexico,
but they're quite hard to get hold
of. So we're using green tomatoes.
So this is all quite bitter.
Yeah. Quite green tasting.
We've got the sweetness of
the squash and the corn,
so it's a contrast.
Some garlic in there.
And then another
controversial ingredient.
Lettuce.
Yeah, romaine or because leaves.
So a couple of these. OK.
Right, so is that it?
A bit of coriander.
Add some salt and pepper,
just to help break it down.
OK. So one thing I will say
about this,
I think it's best eaten
on the day that you make it.
It doesn't keep its freshness
very well.
OK, grab me a spoon, will you?
Let me try that.
Thanks.
OK.
That's delicious. l love that.
I thought it was going to be one of
those kind of very wet,
sloppy green saas that
I 've tried before.
No, no, chunky monkey.
Yeah, real good.
I 'm just going to drain
the spinach.
And the next thing is we're
going to chop up some chilli,
add a bit of garlic for the squash.
OK, so it's been in
for about 30 minutes. Yeah.
Should be just cooked.
I 'm going to grab it,
put some garlic and chilli on it,
and in for a couple of minutes.
OK. J ust to cook the garlic a bit
and to cook the chilli.
And grating a bit of garlic.
So it's so smal that's going
to catch quite quick.
Yeah, so that's why
it's only two minutes,
you don't want the garlic
to burn and it to be bitty,
you just want it to cook. OK.
Now it's sort of assembling it
to go back in the oven
with the cheese.
So you're using goat's cheese
in this?
Yes, I am. I am.
It is quite sharp, piquant,
it's a nice contrast to
the sweetness of the corn.
So this is quite fresh tasting?
It's quite fresh tasting,
and it's going to melt beautifully,
and that's the whole idea of this,
is that we have this lovely molten
cheese in with the vegetables.
OK, what's next?
I 'm just going to grab
the squash and mix it through.
Nice. There we go.
I 'm loving this.
Are you enjoying this as much
as I am?
I 'm absolutely having the time
of my life.
You are, l can see it.
It's all over your face.
Right, so we're just going to add
a bit of a squeeze of lime to this,
and then it's folding it through.
So just in here.
So what happens now?
Just back in the oven
for another ten minutes. OK.
So do you think it's ready?
I think it is.
Go get it. Let's get it out.
Sizzling.
There we go, sizzling. Nice!
That's delicious.
Some mint. Bit of coriander.
Right. And a few extra pumpkin seeds
to finish.
That looks fab. There you go.
Right, let's eat.
Fabulous. Dive in.
This is going to be hot, though.
It's going to be hot.
Look at that.
That is so good.
It's a winner.
I absolute love this.
I aays love your food.
This, however, you're on
to something.
Thank you. This is a real winner.
That saa's amazing.
The freshness,
the whole dish is brilliant.
I 'm going to give that a go.
Cheers.
Cheers.
Enjoy your gin.
Coming up, l 'm trying a selection
of vegan chocolate bars
to see if they're as good
as their dairy counterparts.
Then l 'm using corn to make spicy
and moreish chipotle corn ribs.
To try any of the recipes from this
series, go to...
Then l 'm using corn to make spicy
and moreish chipotle corn ribs.
To try any of the recipes from this
series, go to...
Big companies, like Cadbury's,
Nestle and Lindt
have all released
plant-based versions
of our favourite snacks,
and there's ao a wave
of new chocolate companies
starting up that are trying
to tap in to our desire
for vegan chocolate bars.
Now l 'm going to give
some of them a test,
and see if they real do live up
to the hype.
Now, look, so this is a sight you
wouldn't have seen even a year ago.
Major brands and little brands
you've never heard of jumping on
to this vegan chocolate bandwagon.
I think we'd better give
some of these a try.
So l 'm familiar with this one,
this is the Kit Kat.
Snaps like a Kit Kat.
I n truth, it's kind of, it seems
like it's lacking something.
It's lacking in sugar,
first and foremost.
It doesn't have that creaminess.
That kind of texture
of classic milk chocolate.
It's OK. l 'm not total sold.
OK, let's look at this,
so this is the Cadbury Plant Bar.
So this is supposed
to be like Dairy Milk.
So when you first eat it,
it does have a creaminess,
but then you taste it, it's OK.
But it tastes different,
it doesn't taste like
what you'd expect.
Right, so this is
a small new company,
Fellow Creatures, saed caramel.
I mean, what's not to love, right?
This is actual quite nice.
It's got a real nice after-taste.
So that's good, I like that.
OK, so this is a wafer bar.
This one l 'm quite enjoying.
It's got a nice kind
of caramel-y taste to it,
it's got that sort
of hazelnut crunch,
it's got the wafers in there.
It fee kind of, it fee a bit
luxurious,
so l 'm quite into that one.
And then last, we've got the milk
chocolate version
of the same chocolate.
And the milk chocolate thing,
l think that's the tricky part
of this.
Trying to get that,
replicate that taste.
So the packet says milk chocolate,
it actual tastes like
dark chocolate.
It hasn't got that high kind
of sugar content.
The chocolate tastes real good,
the wafer's nice,
it's got a real good filling.
So these last two are by far my
favourite out of this selection,
but do you know what?
It's real, real impressive,
there's such a big selection
of vegan chocolate now,
and they're not just confined
to small delis and artisan shops.
You can find them all in big
supermarkets as well.
But l reckon these last two,
l 'm going to put these two
to good use.
So using this hazelnut chocolate,
l am going to put it
to good use in a nostalgic
and very delicious
ice cream sandwich.
First thing we need to do
is make the ice cream.
This is a no churn ice cream,
it couldn't be simpler.
So because this is vegan,
I 'm using vegan cream,
and l 've got vegan condensed
milk here.
So a little bit of vanilla,
and then l 'm going to smash up those
chocolate bars,
and then stir those through,
so it's going to have
a nice sort of crunchy texture.
So in with the cream,
in with this sticky,
almost caramel-like condensed milk.
So just a little bit
of the vanilla paste.
That'll do. And then, give it a mix.
So you want to whip this
to soft peaks,
and while that's going on,
let's break up the chocolate bars.
OK, so we've got soft peaks there.
So I 'm using, for this recipe,
both the milk chocolate
and the white hazelnut bars,
nice and kind of chewy, real.
Nice, chewy hazelnut taste.
OK, stir those in and that's it,
we're done.
So then here l 've got
a couple of lined trays,
and make sure you line them so you
can bring
the ice cream out easy later.
So that goes into the freezer
for around about six hours,
and then we'll get on
with the cookies.
So grab yourseff some flour,
brown sugar,
little bit of baking powder.
I 've got some oat milk here,
and this is my butter aernative.
This is coconut oi so...
So there's 120g
of brown sugar there
and 70g of the coconut oil.
So you want this coconut oil
to be soft, but not runny.
So start mixing those together.
And then as they come together,
just start adding a little bit
of flour.
Just start by adding
a little bit at a time.
And then in with the oat milk.
There's just 80m in here.
OK, so now you need about
a teaspoon of baking powder.
That'll help with the rise.
Then add to the rest of the flour.
Right, so on with the chocolate.
These are the chocolate chips,
they're going to go into
the cookie.
So when all the mix
has come together,
it's time to roll them, and the nice
thing about these
is that you don't have to let them
relax in the fridge to firm up,
you can cook them straight away.
So just dust your hands
in a little bit of flour,
take a small amount, like so,
and then just very careful rub
them between the palms of your hand.
And make sure,
when you put them on the tray,
you leave enough space
between them al
because they will spread a bit.
OK, so these are ready
to go into the oven,
180 degrees for around about
12 minutes.
So, cookies are ready,
obvious you need to let them cool
before you fill them with ice cream.
OK, so we've got our cookies,
we're going to dip them
in meed chocolate and hazelnuts.
So me the chocolate
in a bowl over some water,
nice and gent, you don't want
to scorch the chocolate.
Grab some chopped hazelnuts,
and then we'll start assembling.
Bring our ice cream out.
Little cutter.
It'll be the same size
as your cookie,
the idea being you can cut
the ice cream out
and then sandwich it
nice and neat.
All you do now,
take your little sandwich,
dip them,
just roll them a little bit
in the chocolate,
and then into the hazelnuts.
Look at that.
Delicious.
Kids will love these as well.
So, there you go.
Pretty substantial.
However, delicious and decadent.
Right, let's try these.
The ice cream's real good -
it's beautiful soft
and those chunks
of chocolate are great.
It's incredib indulgent.
It's a real treat.
Now, as well as being
a taste sensation,
this next recipe is real,
real satisfying
because you can get stuck in whit
you're eating it,
and this is my recipe
for chipotle corn ribs.
So the first thing you need
is obvious some corn.
Now we need to blanch these
for about a minute,
sort of two minutes,
just to soften the inside,
and l 'll show you why in just
a minute.
So put them into
the boiling water.
I ncidental, don't put any sa
in the boiling water
because that toughens
those kerne.
OK, so these have been in
for about a minute
to two minutes.
Get them out of the boiling water,
let them coo
and when they're cool enough
to handle
we're going to run a knife down
the middle of them.
Put them standing upwards like so,
and then get your knife
and then just careful go down
the middle like so,
and then turn them on the side,
and then in haff again.
And that's what you'll get,
so you'll get these nice little neat
piece of corn that resemble ribs,
the idea being that we're
going to coat them in nice spices
and then you can gnaw on them.
So to make these smoky,
kind of barbecue-tasting ribs,
we're going to add this cumin,
and the coriander.
Some smoked paprika, some oregano.
Dried chilli, and then some garlic.
So there's the spices.
I 'm now going to add
a little bit of brown sugar
for that kind of
caramelised flavour.
I n with some oil.
And then last, some sa.
And get these ribs in there
and give them a real,
real good massage,
and they'll pick up all
those flavours.
And when you're massaging these,
make sure you rub them all within
the kerne, because when they cook
they kind of open up
and absorb all those flavours.
OK, let's cook them.
Take a baking tray,
get a sheet,
and then spread them over the top.
So these are ready for the oven now.
180 degrees for around about sort
of 25 to 30 minutes,
until they soften and they look nice
and kind of golden, real.
But at this stage,
you can ao throw them on to
a barbecue
for that real kind
of authentic, smoky taste.
This mayonnaise is
going to be made from this aquafaba.
This is the water from
a tin of chickpeas,
so when you open the tin
and it's surrounded by all
that liquid
make sure you keep that.
This is packed full of protein,
and that's what's
going to bind this mayonnaise,
in exact the same way as
an egg does when you
make mayonnaise.
We're going to need some vinegar,
some sa,
some oil - nice neutral tasting oi
don't use your best olive oil -
bit of mustard -
l aays put a bit of Dijon
in mine -
and a garlic clove.
But the real kind
of power punch in this,
is this chipotle paste.
This is kind of
so reminiscent of Mexico.
It's real kind of fruity,
and then you get this kind
of instant warm kick
at the back of chilli
and it's real smoky,
it's just delicious.
You can get it in all supermarkets.
So in with the oil.
Splash of vinegar,
just to cut through that richness.
Bit of sa.
About a teaspoon of Dijon mustard.
And then a garlic clove.
I n with the chipotle hot sauce.
And that is it. And all we
need to do now is to blitz it.
How easy is that?
OK. Right, we're good to go.
Now, a lot of people are put off
making mayonnaise at home,
because so much can go wrong -
it can split,
and it's a bit tricksy to do -
but this is absolute foolproof,
and do you know what?
It's delicious. Give it a try.
Right, let's get those ribs.
Look at those. They look amazing.
You can see how they've kind
of curled in that...
Almost in that kind
of spare rib way, real.
Right, so plenty
of that delicious chipotle mayo.
And then a generous portion
of these corn ribs.
Little bit of garnish.
So a little bit of chilli,
a little bit of fresh coriander,
and then some lime
to squeeze over the top.
A little bit of sa.
And there you go.
I am very happy with those.
So there's my chipotle corn ribs.
These are delicious.
I love that food you can get
your hands into
and get real messy.
This is everything you want
kind of from barbecue food, real.
Sweet, say, it's spicy.
It's delicious.
Coming up, my friend Georgina Hayden
is coming round to show me
a tomato dish inspired by her
Greek Cypriot heritage.
That is a great combination.
To try any of the recipes
from the series, go to...
Right, Georgina, come in.
Thank you.
My friend Georgina Hayden is showing
me how to make
a tomato and egg dish
with baked feta
and Greek Cypriot bread
called koulouri.
What are we making? I 'm doing
slow-cooked tomatoes and eggs,
with a honey, chilli roast feta.
Ooh, nice. I think so.
Hope you like it.
So you cook a lot of vegetables,
don't you?
I do, I genuinely do.
I spend a lot of my time,
because of my culture and
because of,
you know, religious reasons,
eating vegetarian or vegan.
I just think celebrating vegetables
is an amazing thing to do. You know,
I 'm lucky that where my family
are from -
so Cyprus, Greece -
they're really good at
celebrating vegetables,
and, you know,
they're one of the countries,
they're some of the countries that
you can go to as
a vegetarian,
and know that you'll eat well.
We in Greece love cooking things
in eggs.
And it's something that we'll have
for dinner,
light lunch, you know,
whenever. My mum's mum -
my maternal grandma -
she would always just have,
like, some greens
and eggs on the side
of almost every meal.
It's like a lovely side.
So I just want to showcase how
delicious and simple it can be.
So onions are nice and sweet.
I am going to put
a bit of sundried tomato puree,
just to really ramp up
the flavour.
So, little bit of sugar, not loads,
and a little bit
of red wine vinegar.
Do you have any dried oregano?
Yes, I do, it's just there.
Amazing. l don't seem to be able not
get up from this stool.
No, that's fine. So that's that,
you know,
that is classic Greek,
isn't it, bit of dried oregano.
I feel like you could put dried
oregano on almost anything
and you'd be transported
to a Greek island.
OK, so tomatoes are stewing down,
what's next?
So we're going to roast our feta.
I 've got some greaseproof down here,
I 'm just going to give it
a little rinse.
Wet it.
So, what do you get from roasting
it, then?
It intensifies it. It sort of, like,
it takes away any moisture,
gets a bit golden,
makes it a bit more crumbly,
so it works really nice on the eggs.
I like feta. I love it.
It's tangy, creamy,
and it's really versatile.
And in this situation,
I guess it's almost replacing that,
like a piece of meat,
isn't it? Yeah. Because it's acting as
that protein
of something that you
serve alongside.
So the way I 'm sort
of crisscrossing it here,
so when we add our flavour,
it sort of,
you know, gets inside a bit.
Put a bit of lemon,
and then I 'm going to slice
the rest of
the lemon actually
and put that around it as well.
So I 'm going to get some of your
chilli flakes, but you don't...
I mean, I like spice,
do you like spice? I do.
I think it works really well
with feta because it's...
Because it is creamy and tangy.
And I 'm going to add some honey.
Ooh, that looks good already.
Got some oregano,
and a bit of olive oil.
And then literally just put that
in the oven
for 20 minutes until it goes all
golden, and it'll be delicious.
OK. There's my oven.
Thanks. All right, here we go.
Now, talk to me about this bread.
I 've never heard of this before.
Oh, koulouri is my favourite bread.
Is it? It looks great.
Yeah, I adore it.
It's got sesame seeds,
and there's, like, nigella seeds
on the outside,
but there's a little bit
of aniseed as well,
and it just adds that
gorgeous flavour.
So it's just literal
something to...
Yeah, we're going to have a little
mezze, we're going to have our eggs,
we're going to have our bread,
roast the feta,
and make a little salad. Yeah.
Right, so what now? Cheers. Cheers.
Right. Key bit now.
So I 'm going to do eight eggs. OK.
So, you know,
we're doing this for a family,
this is an evening meal. You know,
I want to get away from
the thought that eggs are just
for breakfast. Eggs are for life.
So, bit of seasoning,
bit of salt and pepper.
I 've learnt to cook from
the matriarchs in my family,
so both my grandmas and my mum.
Especially my yaya, my granny,
who's still around,
she loves the fact that
I 'm passing on these traditions.
She's like, "You're the only one
who will know how
to make all these things when
I go. "I 'm like," Yeah.
"Yeah, I will, yeah,
yeah, don't you worry."
So there we go.
Right, I 'm going to slowly cook
those into the tomatoes.
Got some wild rocket.
I 'm just going to get rid of
the ends.
I 've got some lovely parsley.
I 've put a bit of mint in there
as well.
I 'm just going to thinly slice
our bread.
I 'm not going to toast it.
If you were doing this at home
and you couldn't get koulouri,
you could just use pitta bread.
Right, we look like we're
near ready.
I think we're done.
Let me get the feta. OK.
Right, I 'm just finishing this
with a little bit of oregano.
I 'm using fresh
because we have it. Why not? Nice.
OK. And we're there. Excellent.
And we're there,
we're good to go. Shall we?
Shall we go and eat? Yeah.
Never tried that before.
It's good, isn't it?
It's real delicious. Yeah. That's
a great combination. Thank you.
I 'm going to give that a go.
Delicious. Real, real delicious.
Thank you so much, I 'm so glad.
Cheers. Cheers.
Thanks for having me over.
Thanks for introducing me to that.
Oh, pleasure. I love it.
If you'd like to try any of the
recipes from this series, go to...
We'd love to see you making these
at home,
so make sure to tag any pictures...
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