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So, what I'm going to do first of all is show you the basic way that I think just makes good squash absolutely rock and roll. Really, really tasty. Take the seeds out and give them a wash. Put a bit of olive oil on them, salt, pepper, even hit it with a tiny bit of chili. And they're almost like peanuts. And you can throw them in salads, on top of soups or stews, stuff like that. So, cut these into nice little boats that can go into there. I got a slightly different one here which is in half like that. Fingers out the way. Nice and safe. And exactly the same again. Just scoop out the seeds
like that. I have no idea what this squash is called. All I know is it tastes really good. So, I'll cut these into boats. Again, be very careful. This is the base way of cooking it that will always get you out of trouble. Whether you want to roast them in the middle of a table when you do a big roast dinner, do this first, then tear it up and put a little ricotta through it and make lovely pasta fillings. So, a little bit of salt and pepper. I want to get flavor shaker or pestle and mortar. And I want a little teaspoon of coriander seeds will be enough. Little bit of red chili. Just enough
to work with the sweetness of the squash. And just smack it open like that. And then I want some cinnamon. Cinnamon's really good. Just to give it a nice little bit of spice and fragrance. [panting] I guess if it was powdered it' be about half a teaspoon. And then just give it a right good bashing up. Little bit of olive oil. And then once all this is smashed up, just sprinkle that. But the thing about coriander seed is it's kind of like savory, fragrant, which is just brilliant. And I think the trick is not too much oil so it's greasy. Just enough to stick all of that loveliness onto it. And you can just shake it into one layer right straight in an oven at about 180 Celsius for
about 45 minutes. Now in here I've got some duck. It's so simple to cook it. I don't even want to show you. Rub it all over inside and out with salt and pepper. Put it in the oven for 2 hours at exactly the same temperature. This duck has already had about an hour and a quarter. So I'm going to turn that around. Push that back. And by the time that's had about 45 50 minutes, they'll both be perfect. And I'm going to show you an incredible little dish.
Right. So, this is all at an hour. I've even roasted off these lovely little pumpkin seeds. They're nice. And then look at that. Dehydrated. Go nice and dry. Beautiful. Nice and rich inside. So, I'm going to keep that at the mouth of the oven. And the duck. You can see how tender it is cuz look, leg just twists off. So that's good for the dressing to start with. Couple of limes. And I want the juice. Squeeze in the juice of the lime. I probably use one and a half limes in this. Nice and acidic. I'm going to cut that with about 50%
oil. Not so much oil on this one cuz I want it to be quite sour. So about the same again of oil. I'm going to hit that oil with a few little drips about a teaspoon of sesame oil just to give it the beginning of that Asian feel. And instead of seasoning it with salt, what I'm going to do is put soy sauce in there. About a tablespoon. And then a teaspoon of unrefined sugar. Sweet, sour, salty. It's all beginning to happen. And then heat. I want to grate some chili. You get a slightly different flavor for some peculiar reason. And also it stops all the seeds here and
the skin. So, we can shake that off. We don't want him. And all that in there is really, really good, fragrant chili. So, that can go in there. I want some garlic. I want about half a garlic. And then on the grater, again, just enough to give it a really good hum. I've got some nice spring onions here. Only about four or five. So for the white bits, we just very finely slice waffer thin bits of the spring onion because I want to sprinkle that on top of and in and around my salad. As I get about halfway through, I'll stop the rest of this. I'm going to slice nice
and finely. If you put very finely chopped or bruised onions into a dressing, it's like putting parmesan in a rosto. It sort of like links everything together and makes it delish. So slice that up. That goes in the dressing. Lovely. I've got some coriander and some mint. So, just pull those mint leaves off like that. And then with this coriander, really chunkily chop the first half. And you can push that to the side. And then this lot, I'm going to finely slice loads and loads of flavor in the stalks. So once you chopped it off, get that into the bowl like that.
Stir it. Get everything mixed up and then taste. Right, that needs a little bit more lime. Chili's brilliant. I'd say if anything, go slightly OTT on the lime. Amazing. I'm really happy with that. Put that here. Now, let's get my squash and my seeds. And then there's my duck. And what I want to do now, just take the meat off the breast like that with the two forks. Break things up. You got the lovely crispy skin, the lovely melt in your mouth meat that falls off the bone. Pick up some of this duck like this. Put a few of the seeds in here. Put a few of the squash in here. A handful of the mint and coriander and half of that spring
onion. The duck and the squash is still warm, so you don't want to muck about. Lightly dress it with some of this beautiful zingy fragrant Asian style dressing. With the tips of your fingers, just toss it up. Look at that. Beautiful. I like to squeeze it into the plate like that. Few nice bits of meat. And another bit of pumpkin just to big it up because it is all about pumpkins after all. Few little bits of mint, coriander, spring onions, and that is a really, really nice Asian style pumpkin warm salad. Right. So, I'm going to do a beautiful pumpkin soup. You could use any good dense pumpkin you like. I'm using the muska provenance. You could use the onion squash, the butternut squash,
whatever you feel might be appropriate. Give it a bash. Slice this up into big old flabs. Push that just to one side. Here I've got some basic soup ingredients. Couple of carrots, couple of garlic cloves, couple of onions, couple of celery sticks. And that is the base to the soup. I want to roughly chop the celery because I'm going to puree this soup. I'm going to whiz it up with a hand blender so it's nice and silky. So, at the end of the day, if it's a little bit chunky, it really doesn't matter. Onion, cut it in half, just roughly slice it. Again, I'm using the red onion cuz I just prefer the flavor of them,
but you know, you can use white ones if you want. So, in this pan, I'm going to pour some olive oil and in with the onions and celery. So, get that over there. That will start sweating off. So, with the carrots, do exactly the same. Slice them up. And then with the garlic, run your knife through it like that. In with the carrots and the garlic. And while we're here, rosemary, just a nice little fine leaves. Little pinch of salt and pepper. Give it a shake. Straight back on the heat again. So, while that's ticking away, I want to just chop these pumpkin pieces into chunks. Now, I want
about 3 kilos. And I'm going to cook it today in a pressure cooker. You can do it in a pan, of course you can. And you'd want to simmer it with chicken stock for half an hour, 40 minutes, but this way with a pressure cooker, so quick like that. So, throw it all in to this base vegetables. And once you got the squash in there, get it back over to the heat. Pour in 2 L of chicken stock. Just fill it up to about an inch from the top. With the pressure cooker, I mean, so far it looks like a normal pan. You could put a lid on top. With this one, you got a special lid. Press the button. It will clutch onto it. It will keep all the
boiling moisture in. So the pressure will get higher and higher, which basically means that it pushes flavor into things and it cooks things twice, three times as quick. Now, while this is coming to the boil, I want to have a little bit of a rework [snorts] on kind of a crouton really. So, I'm going to go much more Italian styly. I want a slice of the chibeta like that. I've got a pan here that's been heating up. Little bit of olive oil in the pan. Okay. And I'm just going to pick some sage. Pick the sage leaves in.
40 seconds. The room starts to smell incredible. Give them a good old fry up. Soon as you think they've gone crispy and they go a slightly darker green color, bring it over here. Push it off one side. Just like that onto the board like that. Now in here you've got left some olive oil. Right, but it will taste incredible now. So then you can get your chabata. Turn it around in the oil. Take it out. Turn it around in the oil. Take it out. Right. So that's going to flavor your toast. Get rid of the oil. I'm going to put that back on the heat. And then while this is here, I want to get some
parmesan and I'm going to grate it. And that will stick to the oil and stick to the bread. And then you can kind of pat it down and then turn it over pat. And once you've done that, then we can put this back into the pan dry like a minute or so and it'll just go golden on both sides. And you see this is boiling now. So once the toast has been in there a little bit, you can turn them around. Just turn it over. Lovely color. You can see how the cheese is just cooked into the bread and it's toasted all at the same time. It's like croutons with a bit of attitude. You know, this soup has had about 6 minutes boiling. Just going to release
the steam. Let's get a nice blender. Plug it in. There you go. Look at that. So, we check if the squash is cooked. There you go. Look. Completely obliterated like that. Fantastic. Soup in 6 minutes. W it up. You can see it going from being chunky and brothy to little bits of silkiness coming up. We have a little taste. Needs work. Seasoning. Salt and pepper. And then I'll give it another W. Taste again. Tiny little bit more. And that is an incredible soup. Really good. Really
pleased with that. And then to serve it in a nice bowl, put a crusting in the middle. Push it down. Right. And then you can put one sticking out like that. Just pour it in the middle. And that people are going to go crazy over those croutons. They're going to fight over them. So, you might as well make sure you do double. And look at the color of that beautiful soup. And that soup that will soak in to the crustini. And then to finish it, the lovely crispy sage and a nice bit of good quality extra virgin olive oil. We're going to make the most delicious pumpkin pie. I
cannot wait to share this recipe with you. It's the perfect time of year. Autumn, winter, Christmas time, of course, Thanksgiving. Pumpkin pie made famous by America, Canada. They love it. And actually, I love it, too. So, this is what you call a delica pumpkin, but you can also use squashes. Butternut squash is a really easy one to get in supermarkets. Normally in America and Canada, they often would buy this pureeed pumpkin in a tin. This is convenient, but the flavor from this is much, much better. So, how do we cook this? It's really easy.
Turn the oven on to 180° C, 350 Fahrenheit. Take yourself a little fork, give it a little prick, just a couple of times, and literally chuck the pumpkin in there, close the door, and let it cook for an hour and a half to 2 hours. Inside, it will go like nice and soft and gorgeous. The outside will be kind of burnt. It doesn't matter. So, if you have a look at these, these are completely cooked now and cooling down. So, I want to give you a really simple recipe and method for a classic sweet short crust pastry. The classic bit is half fat to flour. Okay, so
we have 150 g of fat, butter, nice butter. We've got 300 g of plain flour. We're going to give it a little pinch of salt. I'm going to sweeten it just lightly with 50 g of icing sugar. Now, I want to accent it with just a little bit of orange. Orange and pumpkin really good friends. So, I'm going to take a little fine grater like this and just give it a little rub. And it smells amazing already. So, we've got that there. Use your fingers. And then all we're going to do is just rub the flour and the butter together. And it just takes like a minute and a half. So,
now we're going to make a little well in the middle. And I'm going to steal one egg here. Nice little freerange egg. Crack that in there. No shell. And I'll just take a little fork and I'll just whisk this up. And once you've done that, we're just going to stir it in to the pastry like that. I don't want to be kneading it like bread cuz that's just going to make it firm and hard. We don't want that. So look, you can see it's just coming together. It's just beautiful. Now you could wrap that up and you can put that in the fridge and let it relax. Absolutely fantastic. Um
I'm actually not going to do that today cuz I'm going to cheat and I'm going to get on with it just to show you that you can. You would normally once you've let it rest sort of roll it out with a rolling pin, bit of flour. You can do all that. I want to show you that it can even be simpler. Right? I'm going to just take a little bit of this pastry, slice it, and then press it into this mold like this. Right? Probably slice it about just under a centimeter thick. And this is very simple. I'm just using my fingers to press out and join these little slices and
push it up the edge. And it might not be perfect, but I like all the little notches, all the little imperfections. I like the fact that we're not trimming off the edges. Okay, so that's that, right? Super easy. I can smell the orange. It's going to be amazing. So, that bit is done. I want to use this pumpkin. And I want to puree it and get it really, really smooth. If I just cut this in half, you can see that it's soft. And if we get in there, look at the color. I mean, it's extraordinary. Just take a little bowl and get the seeds out.
These seeds, by the way, you can just kind of wash them off, toss them in a bit of oil, salt, and pepper, and roast them. But what we want is the flesh. We don't want the skin, and we don't want the seeds. So, we'll remove those. Right, let's get on with this. So, what I'm going to do is get my food processor, and we want 400 g of beautiful cooked pumpkin in there. Then, I'm going to add 175 g of golden caster sugar in. And 100 ml of double cream goes in as well. So, we've now taken pumpkin that is traditionally sort of savory and is now in the world of sweet and we
can go further with that delicious sweetness with a little help from some friends here. First up, let's start with vanilla. So, I'm going to go 3 teaspoon of vanilla paste. I'm then going to use 3/4 of a level teaspoon of cinnamon. Don't go mad, right? Cinnamon is quite powerful. Then, I'm going to go for half a teaspoon of ground ginger. This is all spice. I'm just going to go for a quarter of an allspice. And then another great one, nutmeg. Just take that fine grater again and just do 20 little gratings. This is really going to make this delicious. Now,
three eggs. So, we're going to split the eggs two ways. So, we are going to just crack the egg and put the egg whites into a nice large bowl that we can whisk these eggs and then keep these lovely yolks here. Okay. So, this is going to go into my machine. Look at that color. Okay, while that's doing its magic, a nice little pinch of salt and just whisk it up until it's nice and stiff. And you know when it's stiff when you can hold it over your head and nothing happens. Woohoo. Okay, we're good to go. We have our lovely cake mix and we'll pour that into here. Look at the color. Now,
we want to fold in the egg whites. So, from the outside to the inside. So, really go around the rim and just get all of those bits of egg whites. And even though it's not cooked, I can smell all the spices. Look at that. Okay, so in this recipe, we are not going to bake this pastry case blind, right? We're going to have it raw. We're going to have it raw, and we're going to cook it in the oven. So, get your oven preheated to 180° C, which is 350 fah. Look at that. Heavenly. Very importantly, we're going to put this beautiful pie. Look at that. Right, that's going to go
right on the bottom of the oven. Right, I know that's a wood oven. Ignore that. In your oven, put it on the bottom, not on a shelf, on the bottom. That way, you're going to get max temperature under that pastry. We're going to cook it for around 45 minutes. And that's going to be utterly delicious. What's going to happen is this will sule up a little bit and it will look amazing. As it cools down, it will just sag and it might even crack and it's all going to be gorgeous. And then I'm going to show you how to serve it with the most delicious pecan nuts that we're going to caramelize in maple syrup. Right, let's cook this.
So, it's it smells amazing. Okay, so this has had I'd say just under 50 minutes. Look at that. Such a lovely rustic pumpkin pie. Look at the color. Really, really autuminal. Smells amazing. Okay, so now what we want to do is let that cool down so you can slice it beautifully. I like to do that onto a little cake rack like this. Look at that. Right, so let that cool down. And now I want to show you how to make the most incredible prolene of pecan nuts with maple syrup. I'm going to get a pan on. So, maple syrup, you know, I am always thinking about Canada,
North America. I'm thinking about, you know, all those gorgeous flavors. Pumpkin, um, pecan is a really nice nut to play with. Have a little look at this. Of course, you can do other nuts, but it just feels a little bit more right to use pecan nuts. Delicious. So, four or five tablespoons of lovely maple syrup goes in. We're going to bring that to a boil. And then as it boils, it is going to start to caramelize a bit more and thicken a little bit more. Now, when you do that, it goes a little bit darker. You're concentrating the flavor more. But also, this is currently a syrup, but
when we're kind of evaporating sort of moisture from this, you're going to make basically like a little caramel that's hard, crunchy. So, I'm going to put a couple of handfuls of the pecans into here and cook that into them like this. And just for like a minute or two, we're going to reduce this down so it's a nice caramel. Get a tray. Get some grease proof paper. Just have a little look. You see how dark that's got? So, when you're doing anything around the world of caramel, do not have kids running around, right? It is hotter than boiling water. Okay? So,
we'll use a metal spoon, not a plastic one. And while it's hot, we'll move it around like this. And it will cool down pretty quickly. And as it cools, because you've reduced the syrup, it will cool like hard. So, look, let that cool down. I've got a nice little kind of I think a nice vibe to have with this pie. I'm going to take that orange that we used the zest for the pastry. And I've got here some cranberry sauce. So, what I'll do is just squeeze in the juice of half of that orange and just let it down. Right. And I think this is really nice to have on the side with the cream and almost ripple it through. It's
going to be a good thing. So, that's going to cool down. I'm going to wash this up and then we're going to serve up. While that's chilling, how about giving us a little bit of love? Click the like button and even subscribe. Oh, and remember to turn on that notification bell so you know what's happening. Now, back to the recipe. So, this has cooled down nicely. Uh, a little tip. So, if you get a bowl that's nice and sturdy, then in theory, if I put that on there like that, that falls off like that. Very dramatic. Uh, so we can take that off and remove this. And
then what I can do is pop this on the board and get my knife just underneath that little bit of the mold like that. Carefully run your knife around the base and carefully just move it out so it's all lovely and protect it. Look how lovely that tart looks. It's a really nice rustic tart. I love it. I love its imperfections. I love the little ridges. I love the little cracks. It feels really, really hearty. Smells amazing. So, um, one thing to go with this is I've got some double cream here that I've taken the liberty to just whip. I'll put some in there. Like that. And then a little bit of that orange and cranberry
sauce. So I'm just going to fold that through. It's going to be good. So now it comes on to our little brittle here. So this is nice and cool. And you can see that it's turned into kind of like a giant thing. So it's still a little bit warm. When that gets cold, that will snap. So you can just break this off. And then what you can do over here is just chop it up. That's sensational. So, we've got pecan chunks, we got pecan brittle, we've got our lovely cranberry and cream ripple, and then here we've got that amazing pumpkin pie straight into the middle
all the way down. Let's do a nice little slice. Oh, it's pretty good. So, there you go. Beautiful. And then we can take a few of these beautiful bits of caramelized pecan here. And look, we got the brittle here that can just go to the side. Look at that. Oh, and then we've got our little ripple of cream and cranberry. Right, here we go. Little quiet moment in my favorite place. Crumbly pastry. Soft, velvety, fluffy pumpkin pie filling. Just so many textures. So good. So guys, what are you waiting for? Homemade pumpkin pie spiced up. Go on. Have a go.
Hi lovely people of the Food Tube. Today I'm going to make this incredible pumpkins, chestnuts, a sage lasagna. So simple, so good. What a treat. You will love it. Look at the pumpkins I have here. Wa. This particular one is called a Cinderella pumpkins. Slice right down. You need a nice knife to do that. Oh, it's about a kilo all together. So, what do you need? You remove all the seeds and the pulp is started to slice which way. You need about half a cm slice.
I need to put some olive oil in a tray. All the pumpkins just put them inside. Little bit of salt for start. Little chili flake. Nice sage leaves. Four, five or six. Now chestnuts. Yeah. Roughly 250 g. So Chris cross. Crush it. Put it back. Cut it. Cross it. Crush it. Get two lovely red onion. Cut them in half. And then you cut them in quarter. Put them on top. Little olive oil again. A little bit of salt. Little chili flakes. And you put them in the oven at temperature 180 for 35 minutes to 40 minutes. Let's do it. That's incredible. Yes. I have to taste it. happen.
I just want the way it is. But we're going to make this lasagna. The water is boiling. Is about four five liter here. I need to put some salt inside. With this particular lasagna, I use fantastic spout pasta. All grain pasta. So delicious. Slowly just lay in just a few at a time. I blanch it for about two to three minutes. Let's put them on top here on a sheet of oven proof paper to dry up a little bit. And let's put the rest inside. Right, you can see this is all the pasta is blanched. You can see I cooked the mald which is I can move around in exactly the same time I made a lovely bashameal sauce. Clicky on the side.
You can see how to make perfect bashameal. Now I need to make the topping. 100 grams wholemeal breads. Roughly chopped. Yeah. Then I need 40 grams of a parmesans straight in. 440 g of almonds with the skin on. Two clove of a garlic. Just cut them in half. Just put them inside. 440 g of lovely smoky ponchetta. Cut them little bits. Just put them all inside. Covered. Stop. Full of flavor. Now get a baking tray. Nice and dip inside. We need to put them on the lasagna all together. You can see the old chestnuts is all done. Then you start with the pumpkins, the onions as well. Sage. I love it. The
pasta goes on it. You have to adjust it. Let's get some bashimmell. Oh gosh. So nice. Especially with the nutmeg inside is incredible. Some of the chestnuts because you crisscross. You melt it. Put some on top. Now we go back again with pumpkins and you keep doing lay one on top the other. Easy, simple. And yes, let's get the bashamel on top. It's going to taste it so good. We need to get all this bread crumble with almonds, with the garlic, with a ponetta, with a parmesan crumble on top. Little bit of black pepper as well. A little bit of parmesan.
The rest of the chestnuts. So fantastical. So good. Don't be afraid to put sage on top cuz when they crisp it up they're really good. Grease a little bit of olive oil. Put them in the oven for about 35 to 40 minutes. Temperature wine 90. Yes. Oh yes. Fantastic. Look at this. I told you it was going to be good. I can guarantee it was going to be good. And it tastes good. That pancake is incredible. It's so delicious. I can taste almost every ingredient inside. The crispness on top, it's just unbelievable. You make it and you will agree to win me. [screaming] Happy Halloween. I'm going to show you how to turn this on this.
Hi lovely peoples. Let me show you how to make an perfect roto. I going to make pumpkin risoto. What do you do with your pumpkin saline? You cut it, you carve it, put a kettle inside, leave them outside the door and all the children comes along. Trick or treat and then at the end, you know, the day after you get a pumpkin, you throw them away. Don't they still all right? You can make a fantastic pumpkin roto. It's so good. The ingredient I use here is rosemary because it goes well. Onions, little chili, cos. I use an guanchchala, but you can use a bacon and if
you're vegetarian, just to remove the bacon, the guanchal, the prout, whatever you want to use. I don't use it. So, what you actually do first of all, well, before anything goes, look at this onion. So good. And then I already cut the pumpkins because you can use any pumpkins. So I have done a little square bit cut big small please yourself which way you want to do it. I used to be very professional cutting. I think I lost all my n I didn't lost anything. Then this is it. You just put them on the side on a chopping board. Man, it's all chopping board here. There you cut it.
Okay. Get a lovely guanchal. The nice bit of fat on it is so good. You don't have to use all this. Just a little bit, just a slice. So then again you just do little strip and then have the guanchal inside. The perfect marage also is the chili and the rosemary. Then you put them all inside. So goes in just switch it on and just drizzle a little bit of olive oil inside. Original dissoto is made beginning with a butter and lettuce sizzling. Why is sizzling get nice big onions actually squaded onions? Look at that. You see again and then I chop it quite fine. Quite a lot
onions now. Oh my god. I love make roto. I think the king of rot. I remember when my good friend Antonio Carluchi used to make the rotto everything had to be just cut them in small pieces and me I used to put everything inside and then when we taste it he says to me you'll see how good it is good my mind it was better you keep stir them a little bit the butter and the olive oil don't make burn it now you have a little bit of a chili make sure the chili is not very hot. How can you tell if the chili is hot or not hot? I don't know. I just put them inside just a little bit. So you
can see you sweat everything. Remember again the word is sweat when you actually jocking burn. When you go in Spain, you sit under the sun and change your nations. Before it was Italy and you become like a pepperoni. You don't want to do that. That's a lovely hot pan. Nice bit of rosemary inside. You can see I put the rosemary with everything because I can remove after. Go straight inside. Chili, rosemary, guanchal is unbelievable. Then you get the rice. Each handful is in a roto. So we do one, two, three, four a bit. That is for me. Keep stirring it. When the rice become
a transparent almost transparent, you can see you know the little bit of shade like a ghost. Yeah. On the side is nice and hot. Then you get nice little bit of wine. Bit too much. It was not like that. But somebody put more wine inside. Music. Oh my god. You can smell. Come inside. Come have a look. Let evaporate it a little bit because I'm going to use a stock now. When it's almost evaporated, you get all this beautiful Halloween pumpkin. Soon as it's ready, you don't want to get stick. I'm going to get the stock. Make sure it's very hot. There it goes.
See that stock? I made the stocks. Good vegetable stock. Chicken stock will do as well. If you're vegetarian, don't just put a couple of ladle over this stock inside. And keep stir it. Oh my goodness me. So good. Keep stir it. And then keep stir it. Now we wanted the pumpkins to melt it. Turn down the gas slowly, a little bit slowly. And usually resort for one person will take 17 minutes. For two will take over 20 minutes. For three again 25, for four perhaps takes half an hour. That's all. See? And then you keep stirring. Look at that. And then you keep the stock. And if
you finish with the stock, good luck. You have to put some water inside. Always hot. Everything have to be hot. Also now and again you check if the pumpkins is soft enough. Some people are like a puree of pumpkins straight melt inside. Mine I just like it because I want to see when I have the roto. See as soon as it start to evaporate it. Let evaporate. Yes. Some more stock. [panting and sighs] Then again there was some stock. Right, it's ready. Let's turn it off. Fantastico. Now we need to put some butter inside. Just nice big knob of butter.
There the butter in. While the butter is melting nice, you can see. Nice bit of Parmesan. Go gadget. Go. Come have a look now. Now you have to have a look that creamy become. Look, you can still see the pumpkins. It's nice and soft. But kept them all together. Now you have to leave it for at least couple of minutes, 3 minutes, 4 minutes. This is about 20 minutes all together. You know, always keep stirring. Stir it. Look at this. It's ready now. Let's just put them on a plate. Oh my goodness me.
Little bit of parmesan with mine. I just prefer a little drop, little drizzle of olive oil. Just a little touch of raw oil. Look at this pumpkin. It still stays together on a potato. Should I? Yes. To be or not to be, I eat it. Oh my god, that little kick of the chili, the rosemary, the guanchal, the parmesan, the rosemary, the onions, the wine, and the beautiful stock. It's really good. Try to make it. If you don't have a pumpkins, use something else. But one thing I can tell you when all winds come and you go pumpkins, you ch left. Don't throw them away. Don't just make lovely
salt. You will love it. But actually, I'm going to go by the fire here. Any chest nuts anywhere? I can sprinkle on top. Walnuts. No. Do you know what? I'm going to roast some pumpkins as well. Do you want some? This is a French squash. You got an acorn squash there. Cricket ball squash, butternut squash here. You can get these in all the supermarkets. I think good deli or farmers markets. I'm going to use this one. And I want to take essentially the lid off of this part of the squash. It's very simple. I just put the knife in here, right? I stick it in. Hands are away. is all
safe, right? And we just rock it sort of around like that. And you can get someone to help you, you know, if you're not entirely sure. But you just rotate it until it joins up again. And then that exposes this a natural bowl that I'm going to cook in a way where you eat the whole thing, but also it can hold things. And I'm going to fill this up with lovely sweet leak white cheesy sauce. Okay. So, let's take the seeds out. Go around the bowl like this. and just disconnect all those amazing seeds. And if you want to, you can wash these and roast them with a little spice. You
can save them, put them in a little envelope, and try and grow them the next year. Don't worry about the stringy bits because they are full of flavor. This first bit of preparation is so simple. A little drizzle of oil around the rim and also on the inside. We're going to go in with some salt. and some pepper. And there's one other little spice that I want to use as well, which is a nutmeg. Now, this is a mighty spice of Christmas time. About half of one grated. Smells amazing. Put that into a little dish where it snugly fits. So, in the oven we go. 1 and
1/2 hours. 1080°C, 350 fah. Okay, three nice large leaks. Just take the outer layer off, which tends to be a little bit more fibrous. Just split the leak down the length like that. And then when I wash it under the tap, wash it away from the stalk. Just open up the leak and just wash any grit away. And actually, this little bit of water here is not a bad thing because I'm going to start frying it. And it's going to steam nicely before it fries. So, right, leaks washed. Finely slice that about a quarter of a centimeter. And then as it gets to kind of the whiter part here,
then about a centimeter thick will go because they're more tender. I'm going to use garlic as well. Two cloves. Don't need much. Just a little slice there. I'm going to cook this in a large pan. Whack that onto a nice high heat with some butter and olive oil. This is going to serve like 10 12 people, right? So, our job here is to make these leaks like the best leaks ever. So, when that butter starts to bubble, in we go with the garlic. I'm going to use thyme, but you can pick any herb that you love, but just a little time really makes all the difference. Take the
darker green part of the leaks. first and that can benefit from a little bit more direct cooking. The smell is amazing. In with some salt and pepper. Get that seasoning happening. Go in with the whiter part of the leaks. Put the lid on. Turn it down to a medium heat. I'm going to cook this for about half an hour. And that environment of frying and steaming is going to tenderize those leaks like you wouldn't believe. I'll give it a stir every now and again, and these will be soft, tender, and gorgeous. So, this smells amazing. It's had just under half an hour. It's shrunk right down. And I've added
a little splash of water here and there as well. And that just ensures that it's really tender and soft. Add a little bit of seasoning. I'm now going to turn it into a white sauce. One heap tablespoon of plain flour. You can use the gluten-free flour. No trouble at all. And that of course will start to thicken with the butter and the oil that we put in. And then we'll add about 500 mls of milk. Just gently stir that in. It will thicken. It will go shiny. and it will give you that kind of really comforting anxious kind of silkiness that you get from a bashameal sauce, but obviously with
leak in it. At this time of the year, we're all kind of getting our hands around fair old bit of cheese. So, um you can use whatever you want. I'm using cheddar because it's nice and oozy. If you want to mix it up with other chosen cheeses that you love, of course, who doesn't love a little bit of red leester? I'm just going to put a little bit of grier in there, which is fairly mild. It's not too funky, but it's going to really melt in the most beautiful way. Take it over to our white sauce. And I'll turn the heat off now. I don't want to boil cheese,
but that residual heat of the sauce is just going to melt it into the most amazing sweet leak cheesy fondy white sauce. And this over your typical cauliflower cheese is like game changer. Next level. Even a spoonful over a little fillet of fish baked in the oven. Joy, joy, joy, joy, joy, joy. I want to show you how it all comes together. I've got some breadrumbs here about 100 g. And some walnuts. Just scrunch the walnuts into the bread. And then a little olive oil like that. And some salt. And this will be an incredible little crunchy topping for this
dish. I've got the pumpkin here. It's had an hour and a half. Look at that. It smells amazing. It smells really festive. Super cool. You can see it's shrunk a little bit. That shrinkage means concentration of flavors. And what it gifts you with, which is really unusual, is this little broth. It is utterly festive. take some of that amazing pumpkin broth. And this method of cooking pumpkin like this, I just love. And if I'm doing a curry, I will do this and just spice it slightly differently. And this juice you can put into your rice. If you were doing
like a North African dish, a tajine or something like that, cook that as well. You know, this is a really cool, really cool technique. So, fill this up with the beautiful white sauce. You can kind of just go over the rim of the pumpkin. So, be generous. Just look at that. And then on top of this, I'm going to go on with those beautiful breadcrumbs and nuts. Just do a pile like that. And the great thing about this recipe is you can do it the day before, right? So, Christmas Eve or even the day before that if you want, right? You can put it all together,
let it cool down, cover it, put it somewhere cold, and then on the big day when the turkey comes out, you can get that in the oven. And you just blast that until it's blipping and gorgeous. Look at that. Come on. Imagine that on Christmas day. Right, let's get it in the oven. Let's finish it. So, in the oven now for 20 minutes until golden, blipping, and delicious. Look at that. Come on. Get a little platter or a cake stand and just move it over. Come on. That's something different, right? Let's just serve up a little portion just to show you. Beautiful silky creamy leak sauce with a chunk of that lovely squash.
That oozy cheesy sweet leak sauce and those crunchy bits. So good. What up food tubers? Happy Halloween everyone. It's very exciting. I know that the Americans and the Canadians are the best at Halloween, but we don't muck around with little pretty faces. I know we get medieval with a drill. So, follow Jamie and we're going to do some beautiful design pumpkins. Not faces, but lovely modern contemporary design. And uh let me show you how I'm going to do it. Check out my equipment. I've got a beautiful electric drill with bits. Check out my bits. Yes, not those bits. these bits. We got big bits, medium bits, small bits,
we got drill bits, and they're going to make beautiful shapes in your pumpkin. So, take the top off your pumpkin, [snorts] get the seeds out. By the way, this is not for kids to do. This is just for idiot adults like me that like bits of equipment. So, you can do anything you like. [snorts] Big holes. What's nice as well, all this stuff that's coming out, right? Don't throw it away. Beautiful risotto you make out of that. Let's change the bit. Let's go for a smaller one. Let's continue. This is what food tube was invented for. [snorts] Next change.
What am I doing? I'm supposed to be a chef. I know what you're thinking. Why can't he just do a face? The colander, everyone. Applause, please. Yes, exactly. That's what I thought. Once you put the tealight in there, it's transformed from a regular pumpkin into a pumpkin with holes and a candle inside. Beautiful. Okay, let's do a face. Eye number one. [snorts] Beautiful board out hole. Eye number two. Nose. Now you're talking. This is getting really good. Look at that. Second pumpkin. Look at that. Come on, America. Eat your heart out. So guys, there's my
very underwhelming pumpkin face. I know what you're thinking. I'll stick to the cooking.
