hi I’m Pete from the food team and today I’m going to show you how to make a nice
I’m going to show you how to make a nice
I’m going to show you how to make a nice roast vegetable lasagna so first thing
roast vegetable lasagna so first thing
roast vegetable lasagna so first thing when they do is take my aubergine cut it
when they do is take my aubergine cut it
when they do is take my aubergine cut it into nice chunks I’ve got myself a nice
into nice chunks I’ve got myself a nice
into nice chunks I’ve got myself a nice little Bowl here to put all the odds and
little Bowl here to put all the odds and
little Bowl here to put all the odds and ends and keep myself tidy as I work and
ends and keep myself tidy as I work and
ends and keep myself tidy as I work and then I’m going to cut the origin in half
then I’m going to cut the origin in half
then I’m going to cut the origin in half lengthways then in quarters lengthways
lengthways then in quarters lengthways
lengthways then in quarters lengthways so across into chunks like that I’ve got
so across into chunks like that I’ve got
so across into chunks like that I’ve got myself a colander and a pot hole of all
myself a colander and a pot hole of all
myself a colander and a pot hole of all the aubergine in here another coach at
the aubergine in here another coach at
the aubergine in here another coach at three of these about mid sized take the
three of these about mid sized take the
three of these about mid sized take the ends off take the other ends off I’m
ends off take the other ends off I’m
ends off take the other ends off I’m just going to cut them in half so now
just going to cut them in half so now
just going to cut them in half so now cross and chunks add them to the
cross and chunks add them to the
cross and chunks add them to the colander with your machine now what I do
colander with your machine now what I do
colander with your machine now what I do know is that if you salt them and then
know is that if you salt them and then
know is that if you salt them and then you wash them and dry them I think a
you wash them and dry them I think a
you wash them and dry them I think a they cook much much more easily be they
they cook much much more easily be they
they cook much much more easily be they soaked up less oil when they do cook and
soaked up less oil when they do cook and
soaked up less oil when they do cook and see the seasoning goes right inside them
see the seasoning goes right inside them
see the seasoning goes right inside them now it’s just a nice thing to eat so and
now it’s just a nice thing to eat so and
now it’s just a nice thing to eat so and all you do just solve them get a little
all you do just solve them get a little
all you do just solve them get a little Bowl put it over the top obviously so
Bowl put it over the top obviously so
Bowl put it over the top obviously so you catch all the juice tickles in there
you catch all the juice tickles in there
you catch all the juice tickles in there because it does come out you’ll be
because it does come out you’ll be
because it does come out you’ll be surprised and then give it a little saw
surprised and then give it a little saw
surprised and then give it a little saw now know that looks too much but don’t
now know that looks too much but don’t
now know that looks too much but don’t be concerned because you’re going to
be concerned because you’re going to
be concerned because you’re going to wash it off give it a little toss like
wash it off give it a little toss like
wash it off give it a little toss like that that’s it you just put it to one
that that’s it you just put it to one
that that’s it you just put it to one side and the salt will work it’s my
side and the salt will work it’s my
side and the salt will work it’s my magic and we’ll come back to that in
magic and we’ll come back to that in
magic and we’ll come back to that in 15-20 minutes something like that trim
15-20 minutes something like that trim
15-20 minutes something like that trim the very ends off the fennel go on the
the very ends off the fennel go on the
the very ends off the fennel go on the rubbish bowl like that and then in half
rubbish bowl like that and then in half
rubbish bowl like that and then in half lengthways actually I might trim the
lengthways actually I might trim the
lengthways actually I might trim the root a little
and then basically the choice
and then basically the choice another same with the other one
there’s my fennel so you want a kind of
there’s my fennel so you want a kind of medium heat
medium heat
medium heat splash of olive oil in goes the fennel a
little bit salt and pepper I’m just
little bit salt and pepper I’m just going to give it 10 minutes 15 minutes
going to give it 10 minutes 15 minutes
going to give it 10 minutes 15 minutes and heats quite low I say don’t want it
and heats quite low I say don’t want it
and heats quite low I say don’t want it to burn don’t really want it to color
to burn don’t really want it to color
to burn don’t really want it to color because that’s what it’s going to do in
because that’s what it’s going to do in
because that’s what it’s going to do in the oven okay next thing I’m going to do
the oven okay next thing I’m going to do
the oven okay next thing I’m going to do is cut up the peppers some people call
is cut up the peppers some people call
is cut up the peppers some people call them Romano’s they got good flavor I
them Romano’s they got good flavor I
them Romano’s they got good flavor I think it’s just giving a little roll
think it’s just giving a little roll
think it’s just giving a little roll what’s inside them hopefully my car a
what’s inside them hopefully my car a
what’s inside them hopefully my car a little more easily tops off and check
little more easily tops off and check
little more easily tops off and check out as many seats as I can then I’ll cut
out as many seats as I can then I’ll cut
out as many seats as I can then I’ll cut them across into chunks might get my
them across into chunks might get my
them across into chunks might get my fennel stir I can hear it
fennel stir I can hear it
fennel stir I can hear it cooking in there
my onions just normal red onions chopped
my onions just normal red onions chopped off I’m gonna trim them a little bit but
off I’m gonna trim them a little bit but
off I’m gonna trim them a little bit but not too much I still want that there
not too much I still want that there
not too much I still want that there that’s going to keep the the onion
that’s going to keep the the onion
that’s going to keep the the onion together when I cut it into winters
together when I cut it into winters
together when I cut it into winters letting are no big the onion ears you
letting are no big the onion ears you
letting are no big the onion ears you know for six wedges okay there’s our
know for six wedges okay there’s our
know for six wedges okay there’s our wedges our peppers I’m going to pop them
wedges our peppers I’m going to pop them
wedges our peppers I’m going to pop them into a bowl some chili I do the same
into a bowl some chili I do the same
into a bowl some chili I do the same thing as before give it a little roll
thing as before give it a little roll
thing as before give it a little roll top off there you go they can go in
top off there you go they can go in
top off there you go they can go in that’s them there I’m going to put in a
that’s them there I’m going to put in a
that’s them there I’m going to put in a little bit of dried oregano because it’s
little bit of dried oregano because it’s
little bit of dried oregano because it’s just so good with onion there we go
just so good with onion there we go
just so good with onion there we go fennel is going to go in there once it’s
fennel is going to go in there once it’s
fennel is going to go in there once it’s had a little head start and it’s getting
had a little head start and it’s getting
had a little head start and it’s getting soft these are just going to go in the
soft these are just going to go in the
soft these are just going to go in the oven so they’re ready for the bench a
oven so they’re ready for the bench a
oven so they’re ready for the bench a nice hot oven 200 degrees okay my second
nice hot oven 200 degrees okay my second
nice hot oven 200 degrees okay my second bowl I’ve got over here I’m going to put
bowl I’ve got over here I’m going to put
bowl I’ve got over here I’m going to put all the flavorings for the kosher and
all the flavorings for the kosher and
all the flavorings for the kosher and aubergine so I’ve got a bulb of garlic
aubergine so I’ve got a bulb of garlic
aubergine so I’ve got a bulb of garlic here now separating the cloves using the
here now separating the cloves using the
here now separating the cloves using the side of my knife I’m just going to smash
side of my knife I’m just going to smash
side of my knife I’m just going to smash it and you’ll find it pops out really
it and you’ll find it pops out really
it and you’ll find it pops out really quite easily so I’ve got all my garlic
quite easily so I’ve got all my garlic
quite easily so I’ve got all my garlic peeled goes in the bowl
peeled goes in the bowl
peeled goes in the bowl I’ve got rosemary stalks here I’m just
I’ve got rosemary stalks here I’m just
I’ve got rosemary stalks here I’m just going to strip them off that was too
going to strip them off that was too
going to strip them off that was too rosemary sprigs in there and a whole
rosemary sprigs in there and a whole
rosemary sprigs in there and a whole bulb of garlic now the aubergine kosher
bulb of garlic now the aubergine kosher
bulb of garlic now the aubergine kosher and you can see just how much has come
and you can see just how much has come
and you can see just how much has come out see all the juice there it’s a bit
out see all the juice there it’s a bit
out see all the juice there it’s a bit salty so I’m going to rinse them in the
salty so I’m going to rinse them in the
salty so I’m going to rinse them in the sink
sink
sink I’ve washed my origin question now when
I’ve washed my origin question now when
I’ve washed my origin question now when they get clean tea towel pop on my board
they get clean tea towel pop on my board
they get clean tea towel pop on my board and just Pat them dry really I’ll get my
and just Pat them dry really I’ll get my
and just Pat them dry really I’ll get my bit of a squeeze because the more water
bit of a squeeze because the more water
bit of a squeeze because the more water I get off them the better they’ll cook
I get off them the better they’ll cook
I get off them the better they’ll cook straight into the bowl with the garlic
straight into the bowl with the garlic
straight into the bowl with the garlic and rosemary
season them a little pepper I’ll put
season them a little pepper I’ll put some oil on them – shreddy go in the
some oil on them – shreddy go in the
some oil on them – shreddy go in the oven now the fennel has been gone for
oven now the fennel has been gone for
oven now the fennel has been gone for about 15 minutes and it’s got the head
about 15 minutes and it’s got the head
about 15 minutes and it’s got the head start innings got my bowl here with the
start innings got my bowl here with the
start innings got my bowl here with the peppers and onions ready to go I’m just
peppers and onions ready to go I’m just
peppers and onions ready to go I’m just going to tip my fennel in with the rest
going to tip my fennel in with the rest
going to tip my fennel in with the rest of the abdu veg little salt and pepper
of the abdu veg little salt and pepper
of the abdu veg little salt and pepper and splash of oil ready to roast so now
and splash of oil ready to roast so now
and splash of oil ready to roast so now I’ve got both these bowls of edge ready
I’ve got both these bowls of edge ready
I’ve got both these bowls of edge ready to go in the oven
to go in the oven
to go in the oven first of all origin kosher now the
first of all origin kosher now the
first of all origin kosher now the fennel onion and pepper so now I got
fennel onion and pepper so now I got
fennel onion and pepper so now I got them roasting it’s time to get the
them roasting it’s time to get the
them roasting it’s time to get the saucers on to make the bechamel sauce 2
saucers on to make the bechamel sauce 2
saucers on to make the bechamel sauce 2 litres of milk in this pan I’m just
litres of milk in this pan I’m just
litres of milk in this pan I’m just going to turn it on bring it up to the
going to turn it on bring it up to the
going to turn it on bring it up to the boil very gently so in the milk I’m
boil very gently so in the milk I’m
boil very gently so in the milk I’m going to put some slices of onion some
going to put some slices of onion some
going to put some slices of onion some cloves some peppercorns and some bay
cloves some peppercorns and some bay
cloves some peppercorns and some bay leaves just to make it taste nice
leaves just to make it taste nice
leaves just to make it taste nice so onion you definitely don’t need a
so onion you definitely don’t need a
so onion you definitely don’t need a whole one just going to cut few slices
whole one just going to cut few slices
whole one just going to cut few slices I’ll keep the rest for something else
I’ll keep the rest for something else
I’ll keep the rest for something else they’re going to go in but some clothes
they’re going to go in but some clothes
they’re going to go in but some clothes I’m just going to use three of them some
I’m just going to use three of them some
I’m just going to use three of them some peppercorns ten of those a few bay
peppercorns ten of those a few bay
peppercorns ten of those a few bay leaves pop them in good pinch of salt
leaves pop them in good pinch of salt
leaves pop them in good pinch of salt I’m going to let that come up to the
I’m going to let that come up to the
I’m going to let that come up to the boil and while that’s heating I’m gonna
boil and while that’s heating I’m gonna
boil and while that’s heating I’m gonna get my tomato sauce started got a pan
get my tomato sauce started got a pan
get my tomato sauce started got a pan here for my sauce and put that on medium
here for my sauce and put that on medium
here for my sauce and put that on medium heat and they get a few fennel seeds
heat and they get a few fennel seeds
heat and they get a few fennel seeds let’s give em a little toast you don’t
let’s give em a little toast you don’t
let’s give em a little toast you don’t need to anything else they just toast in
need to anything else they just toast in
need to anything else they just toast in here you don’t need any oil or anything
here you don’t need any oil or anything
here you don’t need any oil or anything like that
like that
like that phenols toasting in there so I’m going
phenols toasting in there so I’m going
phenols toasting in there so I’m going to prep a little garlic now sames before
to prep a little garlic now sames before
to prep a little garlic now sames before I’m going to give it a little slice out
I’m going to give it a little slice out
I’m going to give it a little slice out there’s Napoli super super fine mince –
there’s Napoli super super fine mince –
there’s Napoli super super fine mince – pretty rustic dish I’ve got myself two
pretty rustic dish I’ve got myself two
pretty rustic dish I’ve got myself two cans of tomatoes here I’m going to just
cans of tomatoes here I’m going to just
cans of tomatoes here I’m going to just open get ready
open get ready
open get ready and I’ve got pestle and mortar I’m going
and I’ve got pestle and mortar I’m going
and I’ve got pestle and mortar I’m going to pop the seeds in starting to just
to pop the seeds in starting to just
to pop the seeds in starting to just turn so I’m going to tip them into the
turn so I’m going to tip them into the
turn so I’m going to tip them into the pestle more and get my little grind just
pestle more and get my little grind just
pestle more and get my little grind just enough to break them really and get the
enough to break them really and get the
enough to break them really and get the flavour right that pan that I toasted
flavour right that pan that I toasted
flavour right that pan that I toasted the seeds in is back on the heat and
the seeds in is back on the heat and
the seeds in is back on the heat and we’ll little oil then in with a garlic I
we’ll little oil then in with a garlic I
we’ll little oil then in with a garlic I chopped earlier I think if you might be
chopped earlier I think if you might be
chopped earlier I think if you might be wait until it’s light brown you get much
wait until it’s light brown you get much
wait until it’s light brown you get much much better flavor from it I like
much better flavor from it I like
much better flavor from it I like standing all night brown you see that
standing all night brown you see that
standing all night brown you see that Engels of ground fennel stir that in and
Engels of ground fennel stir that in and
Engels of ground fennel stir that in and then goes the tomatoes I’m going to fill
then goes the tomatoes I’m going to fill
then goes the tomatoes I’m going to fill one of the cans with water just going to
one of the cans with water just going to
one of the cans with water just going to tip into the other one little rinse
tip into the other one little rinse
tip into the other one little rinse around and add that to the sauce a
little bit of salt a little bit of
little bit of salt a little bit of pepper and basically we put that to one
pepper and basically we put that to one
pepper and basically we put that to one side to just take over while we get on
side to just take over while we get on
side to just take over while we get on with other stuff so for the bechamel the
with other stuff so for the bechamel the
with other stuff so for the bechamel the milk is actually almost boiling so I’m
milk is actually almost boiling so I’m
milk is actually almost boiling so I’m keeping a careful eye on it
keeping a careful eye on it
keeping a careful eye on it right to make the bechamel I’m going to
right to make the bechamel I’m going to
right to make the bechamel I’m going to start the ruin another pan over here so
start the ruin another pan over here so
start the ruin another pan over here so I mean get it hot hundred grams of
I mean get it hot hundred grams of
I mean get it hot hundred grams of butter hundred grams of flour just going
butter hundred grams of flour just going
butter hundred grams of flour just going to cut the butter up a little pop it in
to cut the butter up a little pop it in
to cut the butter up a little pop it in the pan to get it to melt the milks come
the pan to get it to melt the milks come
the pan to get it to melt the milks come up to the boil and I just turned it off
up to the boil and I just turned it off
up to the boil and I just turned it off just about to start sizzling flour
just about to start sizzling flour
just about to start sizzling flour they’ll just shake gently and I get a
they’ll just shake gently and I get a
they’ll just shake gently and I get a stir
stir
stir you stir it quite quickly until they
you stir it quite quickly until they
you stir it quite quickly until they gets smooth right now the roux is nicely
gets smooth right now the roux is nicely
gets smooth right now the roux is nicely sizzling I’m going to take a ladle of
sizzling I’m going to take a ladle of
sizzling I’m going to take a ladle of milk and pop it in and stir it really
milk and pop it in and stir it really
milk and pop it in and stir it really quickly this is a bit we have to work
quickly this is a bit we have to work
quickly this is a bit we have to work quite hard stir it into a paste it looks
quite hard stir it into a paste it looks
quite hard stir it into a paste it looks kind of smooth kind of like that add a
kind of smooth kind of like that add a
kind of smooth kind of like that add a little splash more milk stir again
little splash more milk stir again
little splash more milk stir again getting wet or no but still you got to
getting wet or no but still you got to
getting wet or no but still you got to keep going till it’s as smooth as
keep going till it’s as smooth as
keep going till it’s as smooth as possible you just keep going a ladle at
possible you just keep going a ladle at
possible you just keep going a ladle at a time make sure it’s nice and smooth
a time make sure it’s nice and smooth
a time make sure it’s nice and smooth and then you actually need to cook it
and then you actually need to cook it
and then you actually need to cook it just a little bit longer gentle gentle
just a little bit longer gentle gentle
just a little bit longer gentle gentle heat I’m also going to give the tomatoes
heat I’m also going to give the tomatoes
heat I’m also going to give the tomatoes a stir come along nicely just going to
a stir come along nicely just going to
a stir come along nicely just going to turn it down a bit so it’s not boiling
turn it down a bit so it’s not boiling
turn it down a bit so it’s not boiling quite so hard keep coming back to this
quite so hard keep coming back to this
quite so hard keep coming back to this and keep giving it a little stir now and
and keep giving it a little stir now and
and keep giving it a little stir now and then
then
then my sauce is ready look see it’s nice and
my sauce is ready look see it’s nice and
my sauce is ready look see it’s nice and thick all that water we added is gone
thick all that water we added is gone
thick all that water we added is gone same times it’s taken me to make this
same times it’s taken me to make this
same times it’s taken me to make this bechamel finished nice consistency pop
bechamel finished nice consistency pop
bechamel finished nice consistency pop the sieve here so I’ll just pull that
the sieve here so I’ll just pull that
the sieve here so I’ll just pull that through I said it don’t force anything
through I said it don’t force anything
through I said it don’t force anything through that doesn’t wanna go through
through that doesn’t wanna go through
through that doesn’t wanna go through I’ll put that to one side and going at
I’ll put that to one side and going at
I’ll put that to one side and going at the bed right peppers and onions old
the bed right peppers and onions old
the bed right peppers and onions old jeans and cassettes they’ve been in the
jeans and cassettes they’ve been in the
jeans and cassettes they’ve been in the oven now for probably about 3540 minutes
oven now for probably about 3540 minutes
oven now for probably about 3540 minutes I got a nice lasagna dish I’ve got
I got a nice lasagna dish I’ve got
I got a nice lasagna dish I’ve got sanding sheets put myself a nutmeg I
sanding sheets put myself a nutmeg I
sanding sheets put myself a nutmeg I think so much nicer to grate it properly
think so much nicer to grate it properly
think so much nicer to grate it properly first thing I’m going to do is put some
first thing I’m going to do is put some
first thing I’m going to do is put some sauce in split your veg roughly in the 3
sauce in split your veg roughly in the 3
sauce in split your veg roughly in the 3 you scatter over the surface same with
you scatter over the surface same with
you scatter over the surface same with this it’s best thing to do really you
this it’s best thing to do really you
this it’s best thing to do really you don’t get to the end find you door
don’t get to the end find you door
don’t get to the end find you door having off of one of the veg to make a
having off of one of the veg to make a
having off of one of the veg to make a layer and you just drop it in like that
layer and you just drop it in like that
layer and you just drop it in like that I lovely creamy bechamel just spoon over
I lovely creamy bechamel just spoon over
I lovely creamy bechamel just spoon over the top just just enough to cover its
the top just just enough to cover its
the top just just enough to cover its just give it a little season and now if
just give it a little season and now if
just give it a little season and now if the pasta sheets all you do snap them up
the pasta sheets all you do snap them up
the pasta sheets all you do snap them up and I thought just give it a little
and I thought just give it a little
and I thought just give it a little press down and that’s your layer lasagna
press down and that’s your layer lasagna
press down and that’s your layer lasagna sheets now you just keep going with the
sheets now you just keep going with the
sheets now you just keep going with the rest of the song here until you reach
rest of the song here until you reach
rest of the song here until you reach the top you know now we’re top layer of
the top you know now we’re top layer of
the top you know now we’re top layer of pasta just going to finish it with a
pasta just going to finish it with a
pasta just going to finish it with a last remaining bit of bechamel you
last remaining bit of bechamel you
last remaining bit of bechamel you really not cover the pastures just swirl
really not cover the pastures just swirl
really not cover the pastures just swirl it around I put a little bit of nutmeg
it around I put a little bit of nutmeg
it around I put a little bit of nutmeg on the top
on the top
on the top double their a foil just going to put
double their a foil just going to put
double their a foil just going to put tiny bit of oil on it cover it off this
tiny bit of oil on it cover it off this
tiny bit of oil on it cover it off this has got to go back in the oven yes at an
has got to go back in the oven yes at an
has got to go back in the oven yes at an hour in the oven at 180 and I think it’s
hour in the oven at 180 and I think it’s
hour in the oven at 180 and I think it’s just about done
just about done
just about done yeah really nerds I was looking good
yeah really nerds I was looking good
yeah really nerds I was looking good holding together there we go
”
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