Time to Eat with Nadiya (2019–…): Season 1, Episode 4 - Impress in an Instant - full transcript

Nadiya shares her favourite time-saving recipes to take the stress out of impressing guests. She makes raspberry cheesecake croissants, satay chicken tray bake and a fuss-free trifle. Nadiya visits a yoghurt manufacturer in Somerset.

[gentle music playing]

[Nadiya] Today, my top time-saving recipes
take the stress out of impressing guests.

Now, you wanna invite them over.
It's like, "Do you wanna come over?"

A flavor-packed, one-tray wonder

you'll have in the oven
in ten minutes flat.

This is 100% a crowd-pleaser.

My cheat's guide to a showstopping trifle.

That is a thing of beauty.

And my shortcut curry sees a novice cook
knock her dinner guests' socks off.

I've been out to restaurants before,
and it's not been as good as this.

So happy that everyone's enjoying it.



[radio static]

-[easygoing music playing]
-[birds chirping]

[Nadiya] First up, 
a stress-free Sunday breakfast,

perfect for when you're caught on the hop.

Unexpected guests at the weekend
is enough to send anyone into a flap,

but if I've got shop-bought croissants
to hand,

I can rustle up something pretty special
that will start the day off in style.

My creamy 
and crisp raspberry cheesecake croissants

make a brilliant slap-up breakfast
you can lay on for guests

at the drop of a hat.

First thing I'm gonna do is start off
with the cheesecake filling.

Five hundred grams of ricotta in a bowl.

If you don't wanna use ricotta,
you can use full-fat cream cheese.

Whatever you do, use full-fat,



because the low-fat stuff
has got loads of water in it,

so when you go to bake it,
it just kind of...

It just leaks.

All-butter croissants. I'm just saying,
if you're gonna go all out, go all out.

Add four tablespoons of castor sugar

and two teaspoons of vanilla extract.

I love extract,

because you get that instant flavor
all out of a bottle. Easy-peasy.

It can last years in the cupboard
and save time scraping out vanilla pods.

This is the start
of a good vanilla cheesecake.

But we don't want good.
We're here to impress, but quickly.

And, for that, I'm calling on the freezer.

Frozen raspberries.

I always have them in the freezer
ready for a cheesecake emergency.

Mix until that gorgeous raspberry pink
pops through.

We're almost done,

but this recipe
has a hidden time-saving bonus.

So, you thought
that we were gonna make one breakfast.

No, we're gonna make two.

And that is kind of one of the rules
that I live by.

If I can make two meals out of one,
I'll try.

We're gonna make some overnight oats.

Simply scoop out half the mixture
and pop aside for later.

For now, cheesecake croissants.
One thing at a time. One thing at a time.

Finish your cheesecake mix
with two tablespoons of plain flour

and an egg.

Add that straight in. Whoo!

Okay.

So that's our cheesecake filling done.

So let's get 
our lovely, buttery croissants.

[upbeat music playing]

Just slit that right across
but not all the way through.

We're creating a little cup
for our cheesecake.

So you've got to do this
in a cupcake case because...

Look, I'll show you.
Imagine trying to keep that upright.

It's just not gonna happen.
You need one of these.

I love, like, a full English on a Sunday,

but it's just too many pots and pans 
sometimes.

Just can't be bothered.

And this is just one tray, a bowl,

and I'll have breakfast sorted
for tomorrow.

Today's couldn't be easier,

and we're already onto filling.

[mellow piano music playing]

In there. Don't get me wrong,
love jam and croissants, but...

bake some cheesecake in it...

it's a bit out of this world.

We haven't even baked these,

and look how impressive they look.

Like, you know, even if no one's 
coming over for the weekend,

now you wanna invite them over.
It's like, "Do you wanna come over?"

Bake for ten minutes,

just enough time
to sort out tomorrow's breakfast:

those overnight oats.

Grab that mixture you set aside earlier.

Hundred and fifty mils of whole milk,
and this just loosens it up.

Then 150 grams of porridge oats.

Love making hot porridge in the morning,
but this is even faster, even quicker.

Tomorrow, it'll taste good, but it 
will taste even better the next day.

Breakfast two done,

and that means a lie-in for me tomorrow.

Two best feelings in the world:

having children...

and knowing that you're all over it.

We're looking for a wobble.
And they're wobbling, and they're ready.

My quick, crispy,
and creamy, rich raspberry croissants 

are an effortless breakfast,

guaranteed to impress your guests.

Making something impressive
does not have to take loads of time

and loads of effort.

Mmm.

That flaky, yummy, buttery croissant,

and creamy cheesecake
with that zingy raspberry...

Forget everyone else. I'm impressed.

I'm gonna go back in.

Hmm-mmm.

[soulful music playing]

[Nadiya] Sharing delicious food
with people we love

can fill us all with joy,

but if you're short on time or skills,
it can also be daunting.

Shani, in Walsall, is flat-out
as a full-time event organizer,

as well as running her own business,
being a charity trustee,

and launching
the first Asian women's festival.

But there's one set of skills
she's yet to master.

Today, I'm here to meet
a self-confessed kitchen disaster,

whose terrible cooking
has become a running family joke.

But together,
we're gonna turn all that around.

-[Shani] Let's do it!
-[both laughing]

So I've heard that you're a terrible cook.
I hate saying it. I feel really guilty.

-It's true. Unfortunately, it is.
-[Nadiya laughs] Is it?

I burn toast.

If I offer to cook for the family,
they're always like, "No."

And my niece and nephew,
if I'm ever minding them,

and it's time to eat, they're all,
"What are you gonna make us today?"

I think they kind of dread
what I'm gonna make.

-But you want to cook.
-Yeah, absolutely.

I'm in my mid-30s.

I need to learn how to cook
actual, proper food.

I'm just super, super busy, and...

you know, I've seen my mom in the kitchen
prep Indian food for, like, hours on end.

I just don't have that same time,

-but I want the same result.
-I know what that's like,

growing up in an Indian family. 
There's a lot of pressure.

Yeah. In Indian culture, you know,
cooking's integral to family gatherings,

-so I really want to just...
-You wanna be a good Indian girl.

-[both laughing]
-Well, I wouldn't go that far.

That's what my mom says.
"You're gonna be a good Indian girl."

"Nah, not really." You don't wanna spend 
all day in the kitchen,

which, in all fairness, neither do I.

-Like, 'cause we gotta live too, right?
-Right?

Well, you'll be happy to know
that you can have exactly that

with a lot less prep time,
but you can still impress all of them.

Quick Indian food. Unheard of.

[upbeat music playing]

[Nadiya] My delicious jackfruit curry 
in a hurry

slashes traditional cooking time,

and with the quickest homemade naan ever,

it's sure to impress Shani's family later.

It starts with the sauce.

With any good curry, you know the base.

-Ginger and garlic, right?
-Yeah.

-I was slightly hesitant.
-[laughs]

-You know the base, right?
-I do.

[Nadiya] First, a large stick of ginger
and one of my hero hacks.

I do have a quick and easy way
of peeling ginger with a spoon.

-Oh, okay.
-You literally just kind of...

-Can you see what I'm doing?
-[Shani] Oh.

And then you're saving lots of flesh.

[Shani] Before now, 
I've used a potato peeler.

-It takes away loads of ginger, though?
-It does.

Yeah. So effortless.

-It's easy, right?
-It's great.

[Nadiya] And, after a minute in hot water,

pop ten cloves of garlic
out of their skin.

-It's like peeling a banana. It's so easy.
-It is... [laughing]

[Shani] Got any tips for onions? [laughs]

-Buy them frozen, diced.
-[Shani laughs]

That's a tip.
There's nothing wrong with that.

Sometimes, when I know
I've got a lot of cooking that week,

what I'll do is chop up loads of onions,
double bag them,

and stick them in the freezer.

You just gotta move them away
from everything else.

-Otherwise, everything stinks of onions.
-[laughs] Yeah. Like your ice cream?

I've had onion-flavored ice cream
at my mom's house...

-[laughs] Yeah.
-...way too many times.

Roughly chop everything
and whiz it up in a food processor.

It's so much quicker than dicing.

That's it, no more.

-Cool.
-Blitzed up.

Instead of making a separate paste
like Shani's mom,

we're creating a speedy flavor punch
in just one pan.

First, ground cinnamon.

So you could do that 
with a cinnamon stick, but this adds,

like, lots of flavor all the way through.

And in a fraction of the time.

-What we don't wanna do is burn it.
-No.

-No.
-That's not what we wanna do.

-No, no burning today.
-[laughs]

Let's go straight in there.

Add salt, chili paste,
and instead of using fresh tomatoes,

I'm using puree
to save time reducing the sauce.

It's been really easy so far.

[Nadiya] Then turmeric.

Yep.

And curry powder.

Six spices in one hit.

Now, the real star of this show.

-Have you ever seen a jackfruit?
-[Shani] No.

Jackfruit looks
like just a massive lychee.

I've never really seen it as...
as the fruit.

[Nadiya] I grew up eating jackfruit
between here and holidays

on my granddad's farm in Bangladesh.

-Can you see these little pods?
-[Shani] Yes.

-We'd eat that pod...
-Yeah.

...and roast the seeds.

You know, this stringy bit
is all trendy now.

That's what we'd feed the buffaloes
and feed the cows.

-Everyone's eating it.
-And that's what we're going crazy over.

Yeah. Doesn't taste of much now...

-Mmm.
-...but it really does take on flavor.

That, along with its stringy texture,

make it a great alternative to meat,

perfect for Shani and her family,
who are vegetarians.

Let's give that a really good mix.

Make sure all those spices
have coated the jackfruit.

-That smells really good.
-[Shani] Yeah.

Turn that down.

Our work on this curry's done.

All it needs to do now is simmer.

That's cooking.

-We'll make our naan bread in that time.
-Okay.

[Nadiya] It starts 
with 500 grams of plain flour.

Sugar to taste.

And then nigella seeds.
They're my favorite bit.

They give the naan a subtle hint of onion.

Then a teaspoon of salt, baking powder,

and a splash of milk.

So give that a really good mix.

Go in with a knife first
so that you don't get your hands mucky.

I've never really made fresh bread before.
It's really easy.

But making flatbreads is, like,
a big thing in Indian families, isn't it?

Staple food to any dish that we have.

Because everyone hasn't always liked
what I've made,

I want them to like it,
and put in a lot of effort today.

-You're gonna nail this.
-[Shani laughs]

[Nadiya] The baking powder in this naan
means no yeast,

and that means no prove, saving hours.

How do you know when it's ready?

There, can you see?
It's a lot smoother, slightly glossier.

I'd say we're there.

Divide into eight
and then roll it into a thin oblong.

The secret to making
a really good naan bread

is cooking it really fast, really hot.

Heat your oven right up to 220 degrees
with a hot, lightly-oiled tray.

-Shani, these look amazing.
-[Shani] Thank you.

I'm so excited for them to taste these.

[Nadiya] And they just take two minutes,
enough time for some finishing touches

before the family come home.

Come, come sit down. Come sit down.

You're not allowed in the kitchen though.
She's cooking in the kitchen. [laughs]

Oh!

She says she's terrible at cooking.
Is she that bad?

She does like cooking, but it's just one 
of them things that she's not good at.

[all laughing]

What's the worst thing
she's cooked for you?

[both] Mac and cheeseburger.

I don't think my sister finished it 
at all, to be honest, it was that bad.

-[Nadiya] She's done a good job in there.
-Well, we will see. [laughs]

[Nadiya] It's a tough crowd,

but I hope Shani feels a sense of pride

finally serving 
her first truly impressive meal

to her family.

[appreciative murmurs]

[Shani] It's jackfruit curry.

-[boy] Jackfruit?
-[woman] Ah.

Come on, then. Let's tuck in, everyone.

[laughs]

It's really good.

-Do you actually really like it?
-Yeah.

Phew.

I've been out to restaurants before,
and it's not been as good as this.

So this is amazing.

I'm really impressed
with this lovely dish today.

[Shani] Thanks, Mom.

And you'll be spending
a lot more time in the kitchen.

[all laughing]

I'm so happy that everyone's enjoying it
and eating it.

High five. We did it. Yes!

Taking on simple, time-saving recipes

will give you the confidence
and headspace you need

to make entertaining
the tonic it should be.

And a month on,
Shani's continuing to impress her family.

[Shani] Hi, Nadiya.

So, I've made the jackfruit curry
twice now,

once for my friends
and once for my family,

and everybody loved it.

The tricks and handy little tips
that you taught me have come in so useful.

It's given me a lot more confidence

to just get in the kitchen
and try new things.

-[birds chirping]
-[easygoing music playing]

[Nadiya] My next recipe

takes the hard work
out of a classic crowd-pleaser.

When I want to make it look
like I've made a massive effort,

I always make a trifle.

So, a traditional one can take a while.

But I've got a recipe for one
that's just as impressive,

and you can make it in an instant.

[upbeat music playing]

In my stunning cheat's trifle,
there's a shortcut to every layer,

slashing traditional prep time
without scrimping on wow factor.

So, if you're making everything
from scratch, the jelly, the cake,

the custard, the cream,
all those lovely layers,

it's quite a lot to do.

But this is my version.

And I'm only actually making 
two out of the five layers.

I've got the kind of "custardy" bit.

It's Greek yogurt in here.

I've got kids,
and we literally live on yogurt.

It's like, "Are you hungry?
Do you want a yogurt?"

Like, I even... My husband's 37.

"Are you hungry? Do you want a yogurt?"
"I'm not seven."

Add chia seeds, cinnamon, and honey.

I like it really sweet,
so I'm gonna put another one in.

Give that a quick mix.

If you're making a custard, 
egg yolk, sugar, milk, whisk,

keep making it, and then thicken it up,
it all takes a long time.

But to turn this 
into a thick, custard-like layer,

those amazing chia seeds
will do all the work for me.

The chia seeds absorb
all that lovely yogurt...

and then plump up.
And you'll see, it's like magic.

How quick was that?

We can get onto our next bit, easy-peasy.

Now, I don't like jelly in trifles.

I love using frozen berries.
Jelly takes time to set. This is instant.

Wake them up with orange zest and juice.

And I like using icing sugar
because it just melts.

So that's my fruit done.
And can you see all those juices?

We're gonna use all of that.

No more making.
Every other layer is ready-made.

Part of the beauty of a trifle
is getting the right bowl.

Nice and high

and just glass,

'cause you wanna see
those beautiful layers.

Time to build.

First thing, fruit.

This beats any jelly.

Now, I'm gonna use a slotted spoon
because I want to save all that juice...

for a little bit later.

So I've got my first layer,
the lovely fruit.

Now, onto the next.

So I'm not even gonna use cake,
because I'd have to bake that

and then slice that up. I am gonna go in
for sweet, buttery brioche,

because somebody else made it for me.

And it's still delicious,
and I know it is.

Layer three:
a flavor-packed instant ingredient

I always have about the house.

Granola.

You can just add it straight on,
but it adds texture.

Have you noticed how I'm always going
round the edge first?

Because I want to see those layers.

That's really important.

And that tart berry juice
will take it to the next level.

Lots of deliciousness.

Layer four:

back to that yogurt.

All the little chia seeds,
they've just, like, plumped up,

and you can see
how much it's thickened that yogurt up.

It's lovely.  

This is so simple and easy,
but it just looks so impressive.

The final layer,
and I'm keeping it classic.

Every single trifle,
the best bit is the cream.

I've got some thick double cream.

You could use squirty cream.

That's the cream of choice in our house
because my kids absolutely love it.

Problem is,
before it even gets onto the trifle,

most of the can
is squirted into their mouths.

[upbeat music playing]

Look at those delicious layers.

If you've never made a trifle before,

I reckon you ought to give it a go
because that is a thing of beauty.

My fuss-free trifle oozes style,
confidence, and yumminess,

sure to impress your guests
with barely any effort at all.

Everything I love about trifle.

Four different flavors.

Tart, lovely fruit.

That crunchy, yogurty chia.
If anyone says they're not impressed,

they're lying.
It's because they're jealous.

Mmm.

Yogurt is an absolute hero in our house.

It's such a speedy, versatile ingredient

that's equally delicious
straight off the spoon.

I'm off to a farm in Somerset
to see how it's made.

[cow moos]

Yeo Valley Farm produce
over one million pots of yogurt every day,

and I can't wait to see how they do it.

The Mead family
have been making yogurt here

for nearly 45 years.

Today, they're the largest
organic producer in the country,

and owner Tim has agreed to show me
what it takes to meet our demand.

So, we've got some massive, great silos.
Sixty thousand liters of milk

-will go into those.
-I'm trying to imagine all that milk.

-How many pots of yogurt would we get?
-So, one of those silos will make

about 80,000 large pots.

That's a lot of yogurt!
Who's eating that much yogurt?

In the last couple of years,

we've seen a real spike
in the sales of natural yogurt.

People are using it much more for cooking.
It's got lots of calcium in.

It's got lots of iodine. Some people 
buy it 'cause it's got high protein in it.

-So where does it all start?
-For us, it all starts in the fields.

Does that mean I get to meet some cows?

The cows are the most important thing.
Absolutely.

[Nadiya] Herdswoman Gabby is responsible
for making sure the 220 British Friesians

help to churn out yogurt 364 days a year.

What are they grazing on?

So, we have ryegrass mixed with clover,
and herbal ley as well.

So, the better quality grass,

-the better quality milk.
-[Nadiya] Better yogurt.

-And better yogurt.
-[laughs]

So, it's time to get these, uh, girls

-in for milking.
-[moos]

[Nadiya] But we've got to herd them first.

[Western movie music playing]

They're quite big.

[Gabby laughs]
Yes, they're a lot bigger up close.

[Nadiya] Remember, I'm five foot.

-[laughs]
-Go, go. Just go, you need milking. Yep.

[laughing]

Don't look at me. You need to go that way.

Go on, girl. On you go, come on.

I could do this as a 12-year-old
with my granddad's buffaloes.

And, like, yeah,
buffaloes are bigger than this.

[Gabby] Get up. [clicking]

-It's going.
-[Gabby] Come on. Go on, then.

I mean, it's very orderly.

-They're all just waiting their turn.
-Yeah.

There's something very British about them.

-[moos]
-[Nadiya] The organic, free-range herds

rotate across 1,000 acres of grassland,

with every cow bred
right here on the farm.

So obviously, you have to become
quite familiar with these lovely cows.

-[Gabby] They've all got names, yeah.
-[Nadiya] What's that one's name?

She is Wendy, yeah.
And this sounds really weird.

Some of them you can tell
by their udder, face.

[Nadiya] Different hairstyles as well.

-[Gabby] Yeah.
-[Nadiya] Yeah.

The cows are milked twice a day,

with each one producing
around 25 liters every 24 hours.

[Gabby] Go on, girls. In you go.

[Nadiya] That's enough to make
100 small pots of yogurt.

-How long does it take to milk each cow?
-It takes around six to eight minutes.

-That's fast. Imagine doing that by hand.
-I know, it'd take a lot longer.

[Nadiya] It still takes around three hours
to get through the entire herd,

twenty at a time.

First, their udders are wiped clean.

They may fidget a little bit.
If you put your hand there,

-just so they know you're there.
-Okay.

-Can you press the green button?
-Yeah.

-Starts the vacuum.
-[Nadiya] Mm-hmm.

And the vacuum takes it...

-straight on to one.
-[Nadiya] That's the milk coming through!

[Gabby] That's right.
At the minute, just nearly up to a liter.

Wow!

[Gabby] That's counting constantly.
Ready to do the next one?

-Okay. [strains]
-[Gabby] Green button.

[Nadiya] There, I got it.

Okay.

Ooh, I'm slightly nervous.

[vacuum whirring]

You got it.

There's definitely a knack to it
if you do this every day.

If you do it 365 days a year,
you would get used to it.

What time of day do you have to be up
to milk this many cows?

-We start half past four in the morning.
-Oh!

[laughs] And then afternoon milking
about half past three.

-It's hard work, isn't it?
-All the time.

No, from feeding to milking,

I mean, it's a way of life.
It's not really a job.

I mean, seeing newborn calves,
that's the best part of the job.

Go on, Dolly. Go on. [whistles]

[Nadiya] Every drop of milk from here
goes into making yogurt,

but to meet our demand,

daily supplies arrive
from another 60 organic farms.

First, it's pasteurized,

then pumped
into these vast 25-tonne tanks

to start the yogurt-making process.

So, we make lots
of different sorts of yogurt:

high-fat yogurt, Greek-style yogurt,
kefir yogurt, natural yogurt.

So, these are all incubation tanks,

where you got different types
of base of the yogurt.

-Okay.
-So, we've taken the milk, the cream,

added it together
to get the right fat, sugar levels.

What kind of yogurt are we making in here?

In this tank,
we're making a natural yogurt.

[Nadiya] But no matter what yogurt 
you're making,

you need one vital ingredient.

[Tim] These are bacteria,
and they've been freeze-dried.

As soon as they get in there,
they will start eating the lactose,

which is the sugar
that naturally occurs in milk.

And the lactose will then be converted
to lactic acid,

and it is the lactic acid

that then reacts with the proteins
and the fats in the milk

-to naturally make yogurt.
-Okay, so, like, it's like magic!

-[Tim] Yep.
-[Nadiya] It looks like

the lumpy bits in cottage cheese.

It smells a little bit like cheese
as well.

[Tim] Right, 'cause it's made 
with dairy cultures.

[Nadiya] Before the bacteria are added,

the milky mixture
is gently heated to 40 degrees Celsius

to create their perfect breeding ground.

Now, how long is it gonna take
for us to have yogurt?

That takes six hours.

[Nadiya] In that short time,
the bacteria multiply by the million,

producing thick, creamy yogurt.

Wow, look at that!

That's actual yogurt.

Looks so nice. I love that smell.

[Tim] Yeah, so you can smell 
the lactic acid, that yogurty taste.

Soury... And that's it?
That's our natural yogurt done?

That is natural yogurt done.

[Nadiya] It might seem simple,

but it takes round-the-clock care
to create this British staple.

I hope I can impress 
Gabby, Tim, and his family

with the little treat I've brought them.
Perfect for even the busiest of days.

It's not nine to five, is it?

You can't just switch off,
'cause you've got animals...

-[cow moos]
-Look, they're reminding us

that they're here. I can hear them.

-Yeah. No, it is 24/7.
-I'll pass these round.

-Brilliant.
-[woman] Wow, right.

-We'll dig in.
-[woman] Stuck in.

[Nadiya] I love making trifle in jars.
If you make them,

stick them in the back of the fridge,
you can just eat them through the week.

It'd be good for me
'cause I could bring it to work

and then eat it after milking.

I reckon you'd have everyone round
wondering what's in that jar.

-I reckon.
-[laughs]

It's absolutely yummy.

-That's good.
-Yeah.

-[Nadiya] Yummy's good.
-[Tim] No, that is absolutely delicious.

[upbeat music playing]

[birds chirping]

[Nadiya] When life's frantic,

finding the time and energy
to entertain can be tough.

But keep it simple,

and it can be just the pick-me-up we need.

When I'm short of time,
I find the quickest way to impress

is to cook something unexpected.

And this tasty one-pot wonder
is sure to surprise anyone who eats it.

[upbeat music playing]

My spicy, sweet and sticky
chicken gnocchi

is a real crowd-pleaser.

And, best of all,
the oven does all the hard work.

What I love about this dish

is that it kind of travels
the whole wide world,

all in one tray.

I've got Thai green curry paste.

I've got peanut butter.

I've got gnocchi, which is Italian.

And it starts with a way
to whip up a satay-style sauce

in a matter of moments.

I'm gonna add oil, then season it.

For the satay spice...

Thai green curry paste.

And you know what? Lots.

Oh, I love that smell.
It's instant flavor, all in one go.

You don't have to restrict yourself
to Thai green curry.

You could use whatever curry paste
you've got in the fridge.

[soulful music playing]

Then the crucial ingredient:
crunchy peanut butter.

It makes everything
really lovely and creamy.

And for that sweet hit...

Some honey.

It's gonna caramelize,
and you get that lovely sweetness

mixed with all that Thai green curry paste
and the creaminess of the peanut.

Chicken satay flavors.

Give that a really good mix.

Cut two red onions into chunks.

It's fast and looks fab in the bake.

Red onions just make me happy.
There's something about...

Just that. Like, "Hello, nature.
You're so beautiful."

And then broccoli.

It's just always in the fridge.
It's just such a lifesaver.

It can bulk anything out.

You can roast it in the oven.
You know, it's easy.

Take off the florets
and pop them in the pan.

With these stalks, whatever you do,
do not throw them away.

Chop them up, stick them in a freezer bag.

Along with any other leftover veg.

Make yourself a massive,
hearty scrap soup.

Just vegetable soup.

It's delicious. Don't throw anything away.

Now, when it comes to carbs,
they don't come much quicker

than shop-bought gnocchi.

Get 250 grams into boiling water.

It does not take long at all.

I'm just gonna stand here and wait.

As soon as they pop to the top,
whip them out.

Straight out, straight in there.

Just give it all a really good mix.

Make sure everything is coated.

So, if I've got people coming over,
this is perfect.

Make it all up in the morning,
stick it in the fridge,

and then all I need to do
is pop it in the oven,

which means I get to spend time
with the people that I love,

but feed them at the same time.

That's it. It's done.

Ten minutes to put it together?

The oven is preheated to 180,
and I'm gonna get that in there.

Thirty minutes.

Like, that's probably
one of the best bits.

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I'm just gonna give it
a quick squeeze of lime,

crushed peanuts.

I love these last little extra bits.
They make it all the more special.

And then lots of fresh coriander.

My speedy and delicious one-tray wonder.

It'll take just ten minutes of your time
to blow your guests away.

This is 100% a crowd-pleaser.

There is a little bit of everything
on that, look.

Smells amazing!

Everything just works together.

That lovely creamy peanut butter

with that Thai green curry paste
with the gnocchi.

I mean, like,
we've traveled all around the world,

but, like, stick the world in your mouth
all in one go.

And it tastes pretty good.

Whether hosting family or friends,

embracing stress-free, knock-out recipes
is sure to impress you and your guests.

[all laughing]

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