00:00:03doing breads on the barbecue just
00:00:05because you’re barbecuing doesn’t mean
00:00:06you can’t do wonderful breads really
00:00:09simple dough recipe that serves me very
00:00:13well kilo strong flour you can knead or
00:00:17food process that with 560 or
00:00:21milliliters of tepid water one sachet
00:00:24seven grams of dried yeast and about 7
00:00:27grams of sea salt and just where’s that
00:00:29up or need that up until it’s sort of
00:00:31like nice and shiny and elastic and then
00:00:36literally roll it out pull it out
00:00:38stretch it out do the old Navajo style
00:00:41flat breads if you want doesn’t matter
00:00:44how you do it get your flatbread
00:00:46there’s little holes and stuff like they
00:00:47will be there just put it straight on
00:00:49there and we do some flat breads to
00:00:52flavor those flat breads a real simple
00:00:55one is well actually let’s use wild
00:01:00garlic I’ve got the wild garlic here you
00:01:02could use regular garlic just pound the
00:01:04hell out of it in a in a pestle and
00:01:06mortar you can do this with normal
00:01:10garlic but I’ve got the garlic wild
00:01:12garlic in the garden so I’m just using
00:01:14that of course similar color but you
00:01:16could do it with basil basil and garlic
00:01:18beautiful rosemary and garlic smash it
00:01:21up to like a like a ugly paste hit it
00:01:24with good olive oil and then as soon as
00:01:27that bread cooked on the barbie I’m just
00:01:31going to use the rosemary brush to Pat
00:01:32that beautiful garlic all over the top
00:01:34and it’ll be one of the nicest most
00:01:36beautiful things you’ve ever read so
00:01:38crash that up to a paste like that add
00:01:42some olive oil a pinch of salt and then
00:01:52you get like almost like this look at
00:01:55that
00:01:57so you can kinda just have a little peep
00:02:00see if it’s looking good yeah it’s not
00:02:02bad not bad just move it around bit hot
00:02:05there for some reason and you can see
00:02:08it’s starting to puff up here that’s the
00:02:10yeast kicking into action almost kind of
00:02:11like a naan bread really have a little
00:02:13peek see we got some nice color there
00:02:15turn it over you can see it sort of
00:02:17button all going on nice and puffy here
00:02:19that’s the yeast kicking into action so
00:02:20I can push that on there and then for
00:02:23this side where’s my little rosemary
00:02:25stick for this side let’s now come off
00:02:30put that lovely wild garlic oil on top
00:02:34and I’m telling you it is heaven heaven
00:02:36heaven in a nutshell oh yeah look at
00:02:39that bit of sea salt on top at all that
00:02:43will be so delicious you will not
00:02:45believe how good that is
00:02:46– that’ll carry on cooking for three
00:02:49more minutes then we’ll eat that so
00:02:51there you go guys I mean that’s just a
00:02:52little taster just nice to sit down
00:02:55chill out talk about some of the do’s
00:02:57and don’ts of barbecuing flatbreads
00:02:59beautiful barbecued chicken whole
00:03:01roasted fish crunch salad cooking the
00:03:04perfect sausage steak the best way into
00:03:08a Sahni and that’s just a little taster
00:03:10there’s loads more BBQ recipes and
00:03:12summer recipes all over the website
00:03:14we’re really big in it up this month
00:03:16there’s two million four hundred
00:03:18thousand people come in to the website
00:03:20individual people every month so it’s
00:03:22really one of the busiest food websites
00:03:24in the world we really appreciate you
00:03:26choosing to come to us and it makes us
00:03:28work harder and harder every month when
00:03:30we see the stats coming through the best
00:03:32thing for me about the website it’s the
00:03:34forum’s you guys coming in talking to
00:03:36each other sharing your recipes you know
00:03:39that’s what it’s all about having a
00:03:40community of people that love food
00:03:41obviously this month as well
00:03:44we had the gardening section which is
00:03:45great we’ve been teaching you guys all
00:03:48of our little tricks and stuff for the
00:03:50last few years last ten years on the
00:03:51website but more and more people are
00:03:53asking about the gardening and growing
00:03:54stuff whether they’re 36 floors up in a
00:03:56block of flats got a big old field or a
00:03:59small little garden and so we’re going
00:04:00to really push that over the next few
00:04:02months and we’re really glad that you
00:04:04appreciate it so there you go guys
00:04:05take care lots of love and happy cooking
00:04:08take care
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