00:00:28we ate loads of we’re doing research
00:00:30element French can I have a 12
00:00:34beautiful perfect loads of these yeah
00:00:37actually I’ll pick them and I’ll take
00:00:40the pressure off of you we we went to
00:00:46stress John and we were we were
00:00:47researching grilling you know our job
00:00:52was to research everything so we bought
00:00:54everything from scallops to frauds and
00:00:56loads of this I mean and it’s funny you
00:01:00know I’ve watched just Indian fella cook
00:01:03these these aubergine and he cooks in
00:01:10real long one minute brother I want to
00:01:13go a bit more he cooked him real slow
00:01:16above charcoal thank and
00:01:20start to glaze it over tomorrow based
00:01:22glaze bit of acid bit of spice and
00:01:26anyway two-column story shortly over
00:01:28jeans by far the oceans by far were the
00:01:33most exciting part of the meal over and
00:01:37above this isn’t it great in cooking you
00:01:47can go spend 40 bucks 30 quid on some
00:01:51Lobster and all these expensive things
00:01:52yeah you know I mean I’m gonna do you
00:01:59think that it’s a beauty and that the
00:02:00family if you give it a bit of time and
00:02:01a certain care you can make anything
00:02:03taste like gold but I know exactly what
00:02:08I’m going to do with these I want to
00:02:09write a recipe for the book and I’m
00:02:13gonna char grill it slowly and that it’s
00:02:16you know the skin goes well for thin and
00:02:18crisp and then the inside will go creamy
00:02:21and thank you sir creamy and nutty and
00:02:27gorgeous and then what I’ll do is as
00:02:29it’s nearly cooked that little point
00:02:30when you just touch it it and it just
00:02:32gives I’m gonna make a glaze with sugar
00:02:37a little chilli coriander
00:02:40and some ground-up spices I haven’t
00:02:41really chosen yet I’m just going to
00:02:43brush it on both sides and then put it
00:02:44on a hot barbecue and just glaze it like
00:02:47a almost like a chicken wing
00:02:57you
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