so we’re cooking on the rooftop a Hoxton studio
it’s raining over here look we have a
it’s raining over here look we have a barbecue and that’s what it’s like to be
barbecue and that’s what it’s like to be
barbecue and that’s what it’s like to be British you have to make the best of all
British you have to make the best of all
British you have to make the best of all things in life including rain and
things in life including rain and
things in life including rain and charcoal okay
charcoal okay
charcoal okay a little lesson people often I’ve
a little lesson people often I’ve
a little lesson people often I’ve noticed the hideous things with grilled
noticed the hideous things with grilled
noticed the hideous things with grilled vegetables it tastes terrible don’t know
vegetables it tastes terrible don’t know
vegetables it tastes terrible don’t know why it tastes disgusting look okay first
why it tastes disgusting look okay first
why it tastes disgusting look okay first things first
things first
things first never ever ever in my personal opinion
never ever ever in my personal opinion
never ever ever in my personal opinion of us seeing a good reason to brush any
of us seeing a good reason to brush any
of us seeing a good reason to brush any veg with oil before you grill it don’t
veg with oil before you grill it don’t
veg with oil before you grill it don’t do it Chinese charcoal or wood better
do it Chinese charcoal or wood better
do it Chinese charcoal or wood better flavor and you when you dry grill you
flavor and you when you dry grill you
flavor and you when you dry grill you create this new flavor which is a
create this new flavor which is a
create this new flavor which is a nuttiness and then when that thing
nuttiness and then when that thing
nuttiness and then when that thing whatever it is asparagus peppers chilies
whatever it is asparagus peppers chilies
whatever it is asparagus peppers chilies obviously the peppers we’re blackening
obviously the peppers we’re blackening
obviously the peppers we’re blackening and we’ll peel the courgettes asparagus
and we’ll peel the courgettes asparagus
and we’ll peel the courgettes asparagus aubergine onions fennel
aubergine onions fennel
aubergine onions fennel you know we once you’ve charred them up
you know we once you’ve charred them up
you know we once you’ve charred them up you don’t have to cook them massively
you don’t have to cook them massively
you don’t have to cook them massively look I’m just going to you can even cook
look I’m just going to you can even cook
look I’m just going to you can even cook them on one side what you do is as soon
them on one side what you do is as soon
them on one side what you do is as soon as they come off you kiss them with
as they come off you kiss them with
as they come off you kiss them with quality extra virgin olive oil so no oil
quality extra virgin olive oil so no oil
quality extra virgin olive oil so no oil gets no oil gets cooked ever so lovely
gets no oil gets cooked ever so lovely
gets no oil gets cooked ever so lovely quality olive oil and acid normally in
quality olive oil and acid normally in
quality olive oil and acid normally in the form of a really good vinegar salt
the form of a really good vinegar salt
the form of a really good vinegar salt and pepper is a brilliant start and then
and pepper is a brilliant start and then
and pepper is a brilliant start and then you can shave a little garlic in not too
you can shave a little garlic in not too
you can shave a little garlic in not too much you can hit it up with any herbs
much you can hit it up with any herbs
much you can hit it up with any herbs you know depends where you want to go
you know depends where you want to go
you know depends where you want to go I’d say Mediterranean so you’re talking
I’d say Mediterranean so you’re talking
I’d say Mediterranean so you’re talking parsley you’re talking basil you’re
parsley you’re talking basil you’re
parsley you’re talking basil you’re talking marjoram oregano and then you
talking marjoram oregano and then you
talking marjoram oregano and then you can do you know beautiful little grilled
can do you know beautiful little grilled
can do you know beautiful little grilled cause yet lemon olive oil
cause yet lemon olive oil
cause yet lemon olive oil mint salads with beautiful little
mint salads with beautiful little
mint salads with beautiful little bocconcini mozzarellas and raw peas yeah
bocconcini mozzarellas and raw peas yeah
bocconcini mozzarellas and raw peas yeah lovely got all these veggies here I’m
lovely got all these veggies here I’m
lovely got all these veggies here I’m going to mix up together so you have the
going to mix up together so you have the
going to mix up together so you have the sweetness of the peppers really really
sweetness of the peppers really really
sweetness of the peppers really really bring all the other sort of veggies
bring all the other sort of veggies
bring all the other sort of veggies together and we’re going to mix them up
together and we’re going to mix them up
together and we’re going to mix them up and you serve them warm or room
and you serve them warm or room
and you serve them warm or room temperature or frankly even cold you
temperature or frankly even cold you
temperature or frankly even cold you know they’ll last for a week in the
know they’ll last for a week in the
know they’ll last for a week in the fridge and
fridge and
fridge and that is the principle dry grilling comes
that is the principle dry grilling comes
that is the principle dry grilling comes off hop into a bowl and then while this
off hop into a bowl and then while this
off hop into a bowl and then while this feel warm we’ll dress those with really
feel warm we’ll dress those with really
feel warm we’ll dress those with really good olive oil now the avala door thing
good olive oil now the avala door thing
good olive oil now the avala door thing everyone’s a bit confused about olive
everyone’s a bit confused about olive
everyone’s a bit confused about olive oil as well you get what you pay for so
oil as well you get what you pay for so
oil as well you get what you pay for so you buy a cheap oil a ground nut oil an
you buy a cheap oil a ground nut oil an
you buy a cheap oil a ground nut oil an olive oil which is not extra-virgin you
olive oil which is not extra-virgin you
olive oil which is not extra-virgin you know will marinate and will cook with
know will marinate and will cook with
know will marinate and will cook with those cheapest chips you get them
those cheapest chips you get them
those cheapest chips you get them everywhere and even the horrible
everywhere and even the horrible
everywhere and even the horrible commercial ones are highly filtered they
commercial ones are highly filtered they
commercial ones are highly filtered they don’t really have much flavor so they’re
don’t really have much flavor so they’re
don’t really have much flavor so they’re not they’re just they’re good to use I
not they’re just they’re good to use I
not they’re just they’re good to use I have them as well but then the really
have them as well but then the really
have them as well but then the really good olive oils is for not cooking okay
good olive oils is for not cooking okay
good olive oils is for not cooking okay and really anything from ten pounds to
and really anything from ten pounds to
and really anything from ten pounds to fifteen pounds of bottle which I know is
fifteen pounds of bottle which I know is
fifteen pounds of bottle which I know is expensive is you get what you pay for is
expensive is you get what you pay for is
expensive is you get what you pay for is pretty much that price around the whole
pretty much that price around the whole
pretty much that price around the whole world so if the Greeks and the Spanish
world so if the Greeks and the Spanish
world so if the Greeks and the Spanish and the Italians find the place and they
and the Italians find the place and they
and the Italians find the place and they use for that then so should you
use for that then so should you
use for that then so should you and you use it very sparingly so there’s
and you use it very sparingly so there’s
and you use it very sparingly so there’s my veg coming off the grill now lovely
my veg coming off the grill now lovely
my veg coming off the grill now lovely colors greens yellows
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