00:00:09to make a frittata do you know what that
00:00:10is big fella now what size that’s like
00:00:12an Italian omelet fatar to you cook it
00:00:15all the way through and you can kind of
00:00:17flavor it with all sorts risotto
00:00:19really you can do what I’m going to do
00:00:20it with something like these peas here
00:00:22broad beans you could do your cheese
00:00:24ones herb ones anything yeah and they’re
00:00:27really common in Italy I wasn’t it going
00:00:29in there is a bit weird in the last day
00:00:31yes be really the kind of size of these
00:00:33now I’m waving a mixes in and I’ll never
00:00:37use goose egg before because the size
00:00:40like that my dinosaur egg but one thing
00:00:43I oh no look at that just mix it up
00:00:51alright so let me get some of these peas
00:00:54all right
00:00:57just get them in there are that right
00:01:00mint and peas butter and eggs best
00:01:03friends in the world I’m just going to
00:01:04finely slice this mint right so as its
00:01:07as it starts to cook Jim just going to
00:01:09sort of dislodge it a little bit and you
00:01:10can see us you’re not i mean so it’s
00:01:12just getting a bit extra all right there
00:01:15you go put some meat in all right and
00:01:19I’m just going to put a little bit of
00:01:20salt in just half way for just a little
00:01:22bit seasoning you can put some pepper
00:01:23but haven’t got of grindr in and I want
00:01:25to let that just finish off cooking now
00:01:26is that you ready oh not really police
00:01:29you just sort cook through normally with
00:01:30a frittata you’d finish it in the oven
00:01:32but we haven’t gotten oven and obviously
00:01:33if you’re out on the field then you
00:01:35haven’t bought one out of it but I get
00:01:37some of this goat cheese literally all
00:01:40I’m going to do is sort of just crumble
00:01:42it it’s a nice little chunks I think
00:01:46about ghosties is it will keep really
00:01:47well in your rocks up if you’re going
00:01:48down you ain’t going to go off all right
00:01:50this is a personal thing but I love
00:01:52chillies yeah and just let Chad’s that
00:01:55little edge to it yeah and you can keep
00:01:56these as well they’re really good you
00:01:58keep those in your berries dried chilli
00:02:00dried chilies actually very good and
00:02:02just that there you go pick off the nice
00:02:07bits of mint
00:02:09and there you go nice little luxurious
00:02:12yes wonderful and all I would do to
00:02:15finish that now we get a nice bit of
00:02:17parm then if you’ve got some and just
00:02:19pray over the top done mate lunch
00:02:25fantastic doesn’t it Cheers don’t waste
00:02:28your dare say what you eat with that
00:02:30knife yeah superb so I’ll tell what we
00:02:33do now me is will go back to mine gasps
00:02:35when I got a few little surprises for
00:02:36you yeah let’s get you stuff
00:02:41you
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