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Hi guys, hope you're well. I want to show you how to make a delicious quick cocktail that I absolutely love. We're going to make a jam margarita. It's a brilliant thing for kicking off a night, kicking off a Friday, kicking off the weekend in style. Now, margarita with fruit, beautiful, but actually jam is something that most of us have in the cupboard all the time. This one is berries and cherries, but pick the one that you love the most. Uh, I've got some quantro, some tequila, I need some lime, and I want to show you how to do it. I'm going to use a Boston shaker, which I love. Uh, but you could
use a jam jar or do it in a jug if you want. First up, let's get the ice into a glass. So, here's a lovely lime. Use a little peeler. Get yourself a nice long piece of zest and just roll it up. That'll be for a little garnish. So, roll the lime and you'll get much more juice out that way. Cut this in half. Juice goes in. You want 25 ml, which is about an average whole lime. Then we want the 25 mls of quantro. It's a delicious orange lure. Really fantastic with the lime. Really sweet and delicious and zingy. Then tequila. I love tequila. Good tequila is a
joy. 50 m goes in. And then the jam. Couple of heap teaspoons of your chosen jam. Give it a nice little mix up like that just to loosen it. Then go in with some ice. Give it a nice shake. Smells amazing. So, I like to push it through a little teasive. Look at the color. Absolutely beautiful. The sweetness and the berries from the jam works so well with a quantro. You know what? If you make this, you will not regret it. That, my friends, is the jam margarita. Come on. Happy days. Serve it in a tumbler or any kind of glass of your choice. And it smells absolutely
amazing. Right. Let's have a try. Oh, I just love it. The balance of sweetness from the jam, the citrus fruits, the kind of cleanness of the tequila is a brilliant little cocktail. That, my friends, is a delicious, delicious drink. You can knock it up in seconds. And I know that whoever you make that for is going to love you. There you go, guys. If you're going to do any cocktails this weekend, have a go at that. I know you're going to love it. Strawberry ripple vanilla ice cream. Come on. Okay, so here we've got some beautiful strawberries. They're really
good right now. British strawberries, I am biased, of course, but they are uniquely known for being utterly delicious. Why? Well, because they get ripe quite slowly. They develop more flavor and more sweetness. So, you know, you're going to find them more tasty, generally speaking, than some of the hotter climates. Um, what I've done is I've got 600 g of beautiful strawberries here. I've just hauled them. So, just remove the little green top. And then what I've done is give them a little wash. I've got 100 g of white simple sugar. So, I'm going to put that into a pan and make a
little bit of the caramel. So, if you look in the pan here, it will pretty quickly start turning to caramel. Obviously, when you're making things like caramel, don't have kids running around the place. It's really hot. Don't put your finger in because it's way hotter than boiling water, right? And it'll stick to you, right? So, as delicious it is, keep your fingers away. One other little thing you could do if you're feeling fruity. I'm not going to do it today cuz I want it to be a familyfriendly affair, but a little swig of white wine or swig of pims. Pims and strawberry
at this time of year. Wimbledon is quite nice. So, you can kind of theme flavors a little bit and have some fun. So, with the strawberries, I just tend to cut them in half. By the way, you can use raspberry, you could use blackberry, mulberry, blueberry, cherries are very good, apricot's amazing, peach is amazing. So this technique that I'm giving you, you can use for many, many recipes. So it's a very quick, malleable, flexible recipe. So have a little look. Good things are happening there, tigers. So you can see the pan getting hot. You can see
we've achieved that little bit of color. Now we'll carefully go in with the strawberries. Like that. And we'll very quickly turn that into a simple sauce. So the heat of the pan and the caramel has created a lot of heat. So that's going to stew down the strawberries very quickly. So about 5 minutes on a high heat is really all you need. So, this has had 5 minutes. It's stewed down beautifully. Gas off. And I'm just going to put it through a coarse sie. Right? So, not a fine sie, a coarse sie. And you're going
to get just a really simple, really beautiful strawberry sauce. And the flavors will be amazing. So, I have a little tip for a secret slap of flavor. And if you want to just put a teaspoon of balsamic vinegar in these strawberries when they're simmering down. And I know it sounds weird, but balsamic vinegar and that acidity and sweetness work incredibly well to make the sauce even more delicious and bonkers. Once you've pushed the strawberries through the sie, scrape it all off on the bottom. You've got a nice thick, rich, perfect expression of seasonal strawberries.
So, it couldn't be simpler. Into a bowl, add 600 g of double cream. Nice organic double cream is what I would suggest with a teaspoon of vanilla paste or you could use a vanilla pod if you wish. Just a little teaspoon. So, we'll whisk that up and it's going to thicken. So, we want very soft peaks, which I'll show you what it looks like. Now, a lot of people when they're whisking get quite tired. So, you can see my hands doing this movement at the moment. And when it naturally gets tired, then I can change the angle and start doing it with the wrist. I
can feel it getting thicker now. So, look, that is soft peaks, right? It's doing that. Beautiful. So into here we're going from gorgeous cream to condensed milk. Old school. So a tin of condensed milk. It reminds me of my nan. And it's got a natural sweetness cuz we've concentrated it down. Um and that sweetness is what kind of helps this no churn ice cream not go too icy. So it's a lovely cheat. And that condensed milk gives you this outrageously kind of dynamic twist on dairy. I absolutely love it. So, I'm going to fold this up like that. Look at this.
Fold it through. And then I've got some beautiful meringues here. 50 g. You can get these in all the supermarkets. You can get them pre-made. By all means, make your own. I'm going to crush up one and put it through it. I might go now from whisk to a little spatula. And I'm going to fold it through like that. And then I'm going to go straight into this little dish. So you can go into any kind of nice dish that you'd be proud to serve it on in the middle of the table. I'm going to take a little bit of that lovely sauce and just steal some for a nice little
strawberry sauce that I can pour over at the end. This part here, I'm just going to put most of it into the ice cream with other chunks of the meringue. Imagine that. ripples of the ice cream with the vanilla. Just kind of move it. Can you see? I'm just moving it around now. Like this. Doing that lovely ripple. And I don't want to kind of mix it up properly. Right. So, that for me is looking pretty exciting. I'm going to put that last bit of sauce on the top. Oh, it smells amazing. Look at that. Just beautiful. So, put this in the freezer now for about 4 hours until
it's nice and firm. But you can keep it in the freezer for like 6 weeks, 2 months. But then when you want it, put it in the fridge. This has been in the fridge for about 45 minutes. This is one I made earlier. So by letting it defrost in the fridge, it's nice and even. It's a nice texture. It's very scoopable. If you just bring it outside, it might start sort of defrosting too much at the sides and becomes a little bit sort of liquidy and slops all about. You don't want that. So the fridge is good. Half an hour to an hour. And then what I've got is some boiling water, a spoon
or an ice cream scoop, and then serve it however you want. Imagine this with a lovely apple pie. Imagine this just in a bowl or in a cone. Really, really nice. I've got a few little bits here that you can do to make it all nice. Get yourself hot spoon. Look at that. Look at the ball. Come on. So you can see how good this is. Come on. That is my super easy no churn strawberry, vanilla, and meringue ice cream. Have a try. Oh, it is like strawberries in the most beautiful way. Intense. delicious. The ripple is like so nice through the rich vanillaary ice cream. The cream's so gorgeous, but that condensed milk gives it a sort of slightly naughty old school retro twist. So,
if you want this recipe and loads more recipes, simply go to jamie.com and it's all there. Videos, hacks, recipes galore, and it's all free. What you waiting for? My kids when they're winging at me going, "Oh, daddy, I want a dessert." I always have loads and loads of frozen fruit. They're always in the freezer cuz they're picked at their very best. There's nothing wrong with them. Nutritionally, they're great and they're sitting there ready to be used in crumbles and sauces and stuff like that. So, literally, you see how quick this is? I'm
going to get 500 g of frozen fruit. Go straight in to a food processor. You need a good food processor. And then I need yogurt. Chuck in 500 g of quality yogurt. live yogurt, Greek yogurt, whatever you fancy. If you want to put a hidden essence of anything like mint in there, just a tiny leaf. So, you want to put about 3 to four tablespoons of honey in there. The black currants, the red currants, they're sour, so you need that sweetness. And we're working quite quickly, so it all stays frozen. Then just whiz it up. That'll be done so quickly.
Right, let's have a quick look. Let's get it all out. You must have a go at this. I mean, if you love ice cream, you've got to have a go. Kids, you've got to have a go. It's so quick. It's so brilliant. Use your imagination. If you like mango and a bit of lime juice, if you want to put little bits of chocolate chips in it or some toasted nuts in it or whatever, you know, use your, you know, sense of humor and do combos like you would smoothies and you can make some brilliant mock ice cream. So, I'm going to put that quite happily and safely in
the freezer. We're going to do beautiful vanilla ice cream coated in like a crumble of chocolate, hazelnuts, and coffee. What I need to do is get me liquidizer ready, get a food processor here, and in literally 1 minute, you'll have a great dessert. Get your favorite coffee. You can use uh instant if you want, but it's much better with coffee beans. About 4 tablespoons of coffee beans going in and whiz it up. Then you want 100 g of hazelnuts and 100 g of good quality chocolate. Give it a slap. Put that in a food processor. Lots of noise now. Right. So, the coffee has now been ground to a powder that can go in here very quickly.
Give it one last little pulse and then you have an incredible ice cream topping. Let's do this dessert. We've got a nice board here. Um, just get that topping and shake it onto the board like that. Get yourself a nice little bit of ice cream. Nice ball like that. Put it into that kind of crumble. Get yourself another little teaspoon and just put stuff around it and just drizzle it all around. And that honestly will be one hazelnuts, chocolate, and that hit of coffee. Ridiculous. Put it onto a little dish and just keep doing it. You can have a nice big ball each.
It's so good. It's the quickest dessert in the world, but it's so good. Right, last bowl done. Can go on there. And then like get a little dish for the excess stuff cuz you know you'll want some of that. Don't waste it. You can even put that in the freezer and keep it for a rainy day, which ain't a bad thing. Now, what am I going to do with this? I'm going to put this straight back in the freezer. And then that is sitting there ready and waiting for you. Dessert done. We're going to make flaming ramen raisin ice cream with crunchy bits. Come on. You'll need raisins, golden sultanas, ginger nut biscuits, quality dark spiced rum,
and vanilla ice cream. It's kind of not really a recipe. It's more of a hack, more of a shortcut, but that doesn't make it any less delicious. and it's something I do very regularly. So, pan on, little pan. I'm going to put on a medium heat. I've got the kettle boiled. I am going to just put a little splash of water into a pan. And then I'm going to just get a little cup for my ice cream scoop. Fill that up with hot water as well. Always handy. Get some beautiful pre-bought vanilla ice cream out the freezer and let it get to a nice scoopable temperature. This water has
just come to a boil. And why? Because we're going to rehydrate some dried fruit. the classic rum and raisin. And if you go to the supermarkets these days, there's a whole world of really delicious dried fruit that you can get. And I want 60 grams each of, you know, your classic raisins, but also there's some fantastic golden sultanas. So, it's nice to rift off the classic and big up the beautiful things that they have available. What's going to happen now is that hot water is going to plump up and rehydrate those raisins and sultanas. And when the water's just about gone,
then we'll hit it with the rum. But not until we've done the next part. And actually the last part, we're going to use ginger biscuits. So just think about it. It's about those five ingredients working really well together. Soft, creamy, crunchy, gingery, exploding, popping, sort of rum and raisiny. It's a good combo. It's a really good combo. So I want to use six biscuits and smash them up. All I do is just wrap them up like that and take out a little bit of your frustration. And then you get this lovely, gorgeous little dust. It might only look like a little bit of dust, but this is going to add everything. Crunchy bits. Let's get
our bowls out. Four bowls. And take some of our crumbly bits. Put that in there. Make a little well. Some of our vanilla ice cream straight in the middle. What's happening now is the dried fruit has absorbed a lot of that moisture. The water is just about gone. At this point, we're going to add the rum. And if you want, you can flame it, which is beautiful for flavor and caramelization, but you don't have to do that if you value your eyebrows. You want to be a little bit careful. About 100 ml of rum. And you set fire to it.
What happens is you're cooking away the alcohol. It's going to be more soft and mild. And you can take it like this. If you're doing this at home, light it with a match and stand back. Let the flame subside. Then spoon it over your ice cream. By cooking away and flaming the rum, of course, it's softer and milder, and it does start to caramelize the fruit a little bit as well, but it's all gorgeous thing. So crunchy bits, ramen, raisin. A beautiful little combo. Undeniably delicious. Never get bored of it. Lovely. You need little ideas like that you
can do really quickly. Happy days. Rum and raisin, ginger biscuits, and vanilla. Always a winner. Hello you lovely food tubers. Okay, Jamie Oliver here. We're going to do a beautiful, quick, beautiful, fresh seasonal strawberry ice cream. It's a brilliant cheat. You're going to love this recipe. It takes about 45 seconds. It's all about strawberries, cream, pins. It's going to be great. I'm going to go in with about 500 g of frozen strawberries. I want about the same quantity uh of yogurt. And we're going to sweeten it with some honey. So, just about a nice tablespoon
of honey goes in as well. Okay, very simple. We're just going to whiz that up. Right, you can see what's happening here, guys. Right, it's basically smashing those strawberries into like a little ice. So quick, so refreshing. A little thimble of pins. Delightful. That's really, really good. I won't let you down. A nice little tip, get yourself a spoon, put it in hot water, and then just scoop it through the ice cream, and that will just turn into the most beautiful homemade ice cream. No cream, no milk, just fat-free yogurt, honey, the beautiful strawberries. It's a really clean, honest flavor.
Oh, that is really good. The pins are so good, isn't it? Um, uh, sorry. Oh, it's so refreshing. I love it. Let me show you a couple of easy things to do with it. Um, so first up, bog standard beautiful scoop of ice cream. What more do you want apart from two or three of those? Right. Then I'm thinking a meringue and smash the top off like that. Can you put that in there? Bust it in. That goes in. Get some nice balsamic vinegar and just a little drip. Don't think I'm mad. It's a lovely old combo. This is about desserts that take no effort, no time, but deliver
on texture and flavor. And last but not least, uh we get a load of shortbread. Um then by magic, tea just lands in your hand like that. That's how we roll in food tubes. And then here, look at this. So, look what we got here. So, we got beautiful little, you know, shortbread breadrumbs. We're going to come back in here, Mr. Man, to our beautiful strawberry ice cream. And look at that. Come on, man. Cover it with this. And that is like the most kind of wonderful and weird but delightful sort of deconstructed um sort of crumble ever. Me and buddy are going to show you
a little Oliver secret that we do every now and again. It's like a nice little video night cheats dessert. It's really cool and it's taking chocolate bars that you probably love already and embellishing it around balls of gorgeous vanilla ice cream. So buds, you excited? Yeah. Look how excited he is. Um, get yourself any of your kind of favorite chocolates that you love. If you pop them in the fridge, then put them in a clean tea towel like this. And then we can bash them up. Now, as we're bashing them up, can I do this? Grab it like that. And then bang it on the side here.
In the meantime, you're doing the boring job. Just get on with your job. It's coming out. Let me have a little look. Can we empty it out now? Empty out that dust of your chosen chocolate bar. Give it a little shake. And then take a lovely ball of ice cream. I've just used a little bit of hot water to heat up the spoon. And then take a couple of little teaspoons, roll it around. You can put fruit on it. On it, of course you can. What fruit would you like? Uh, raspberries. So, raspberries go in here. Your favorite chocolate bared up and dusted around a bowl of your favorite ice cream on some fruit.
Little spoon inside. Happy days. Make up your own combination. Have fun with it. You got pistachios. You can take nuts like almonds, hazelnuts. If you want to dress it up even more, you can take a little bar of chocolate, take a knife or a pallet knife, and just drag it towards you like that. And again, it's a little cheffy trick that you can use to make the everyday fantastic. So, you tuck in now, son. Thank you. So, you could do that with any bar. So, just use your imagination. Think about texture and combinations. One of the most trendy things to do at the moment. Wait for it.
You're going to laugh and you'll take the Mickey out of me. Very good. Extra virgin olive oil. Also a little sea salt. And that, by the way, is what everyone says. Bonkers, but amazing. That looks disgusting. You want to try some? No. You can't please everyone. Maybe for adults. Anyway, have fun with it. Combo up, texture up, and make the everyday a bit more exciting. All right, bud. Next. Do one for your mom. Okay. What things does she love? Health and stuff. Now, who's going to do the washing up, buds? Not me. St. Clement's drink. Really, really simple.
Here we go. Get yourself some ice. Get yourself some mint. Get yourself an orange and a lemon St. Clemens. So, you know, I used to do this when I was a kid. We used to sort of do the St. Clemens drinks for all the old bitties that were coming in. But one orange, one lemon, some ice, you know, and then all you need, you can sweeten it with a bit of sugar if you want to, but um what's quite nice, you just get some sparkling water, which um certainly back in the 80s everyone thought was really posh. Um, but it's quite nice.
Just get a little spoon. Yeah, look at that. Give it a little stab. Lovely little quick St. Clement's drink.
