**The Ultimate Light Dinner**

As I begin to prepare our ultimate light dinner, I guide Holly's hands through a series of instructions, "Watch your fingers please, tuck them in, three finger rule." She laughs and obliges, indicating her eagerness to get started. The meal is designed to be refreshing and light, perfect for warm evenings.

**Griddle Chicken Thighs**

First, we prepare the griddle chicken thighs. I instruct Holly to place the chicken on a hot grill, "Chicken's grilling it's inside down, why is it on skin sides out?" She explains that this technique helps keep the meat moist, and I nod in agreement, "That's right now we'll start the watermelon salad." The chicken sizzles as it cooks, filling the air with its savory aroma. As it finishes cooking, Holly takes a step back to admire her handiwork, "See what i want you to do now with a basil yeah is to get big leaves."

**Watermelon Salad**

Next, we create a refreshing watermelon salad. Holly slices the watermelon into small pieces, "These are fine so you just make these little boats and go around like that." She then sprinkles toasted pecans over the top, "Nuts are nicely dry roasted take them off so from there i want you then to slice around the seeds and that's the watery part okay we keep that out." The combination of sweet watermelon and crunchy pecans is a perfect start to our meal.

**Lemony Dressing**

To bring the salad together, I guide Holly in creating a light and zesty dressing. "Take this cucumber on top of the melon we'll mix it up in a minute i'm going to give that a nice little light seasoning a touch of salt and a little touch of pepper please crush those little bits pecans in there fine." She expertly mixes together the ingredients, creating a harmonious balance of flavors.

**Greek Feta Cheese**

As the main component of our meal, we add some crumbled Greek feta cheese. "Greek feta cheese this is kind of easy isn't it jack that fat and lump snoring you're going to get out hurry up mate take him out fat lazy lump snoring his head off." Holly chuckles at Jack's laid-back demeanor, but quickly focuses on adding the feta to our salad.

**Lemon and Basil Granita**

Finally, we conclude our meal with a refreshing dessert of lemon and basil granita. "Start by putting the juice of seven lemons and the zest of one into a small pan with a sprinkling of caster sugar stir over a medium heat until the sugar dissolves." Holly stirs the mixture as it cooks, infusing it with the flavors of citrus and herbs.

**The Finished Meal**

As we take our first bites of the meal, I am impressed by the combination of flavors and textures. The griddle chicken thighs are juicy and flavorful, while the watermelon salad provides a refreshing contrast. The lemony dressing brings everything together, and the Greek feta cheese adds a tangy element to the dish. For dessert, the lemon and basil granita is a perfect way to cleanse our palates and end the meal on a light note.

**A Job Well Done**

As we finish our meal, I take a moment to appreciate the skills Holly has demonstrated in the kitchen. From preparing the griddle chicken thighs to crafting the refreshing watermelon salad, she has shown attention to detail and a willingness to learn. And as for Jack, he may have been a bit lazy, but his presence at the table was appreciated nonetheless.

**A Delicious Conclusion**

Our ultimate light dinner is a true success, thanks to Holly's hard work and my guidance. Each component of the meal has been carefully crafted to provide a refreshing and delicious dining experience. As we sit down to enjoy our final bite, I am grateful for the opportunity to share this meal with those around me, and I know that it will be remembered for some time to come.

"WEBVTTKind: captionsLanguage: ensticky spiced chicken wings jack give us a hand please why because it's your favorite yeah chicken wings okay all right let's start off with the marinade tamarind paste in first all that into there all of that yeah all of that okay good so two tablespoons of palm sugar please is that like heated sugar um it's a really good question here it's a natural palm sugar and it's perfect for marinades how many wings do you think you've eaten so far at the age of 13. oh oh i eat probably 50 a year 50 years yeah something like that a nice sprinkle of chilli flakes depends how hot you like them oh i love them hot hot uh don't forget the girls you know they start complaining when you get them too hot how come you love hot food um i don't know i really love hot food so in there we've got palm sugar tamarind paste chili flakes some garlic one nice tablespoon of fish sauce please this is looking really good isn't it and then a couple of tablespoons of oil the marinade in how nice a little taste not your finger jack that's really good right wings in get your hands in there and start rubbing in the marinade please okay so the secret now is to coat the chicken wings and all that marinade yeah yeah how long do you leave them in here do you know what the longer the better cover that oh my glim film wash your hands excellent good job ideally marinate your wings overnight but half an hour will be enough to get the flavors going right so they've marinated now if you take the tray out people bottom one thank you and then we're gonna put some tinfoil on there thank you so pop that in half it stops them from sticking and that will stop the wings from burning so from there get them really dipped in that marinade and try and get the wing like that and just sort of scoop it no like that so get that really nice glaze on there and then just yeah so that garlic will roast and we've got all those wings beautifully done i can make them ready for the oven 170 25 to 30 minutes yep good man excellent nice it's hot wings are in right to go with my ultimate southeast asian dinner rice cooked in homemade thai green curry paste for the easy green curry paste roughly chopped coriander lemongrass green chilies lime leaf shallots garlic and ginger add lug of oil and blitz the paste takes minutes to make but it'll keep for up to 10 days if covered with oil and stored in a sealed jar in the fridge to awaken the flavors lime roll to release the juice next season with salt and pepper and blend into a smooth paste heat the paste until aromatic add in cooled or leftover rice i love using fragrant jasmine rice but your standard long grain rice is great too when thoroughly heated through serve thai green curry paste is so easy to make so with rice like this it's incredible but simply add to chicken fish or veg to create a fantastic meal in minutes right now for the green beans beans in uh bring the water to the ball what's the first thing i should put in there beans salt salt so nice pinch of salt in there yeah so make an amazing dressing two nine tablespoons yep of a crunchy peanut butter please why is it crunchy it'll give it texture and it'll be nice and sort of chunky green beans in okay got the rice green beans we're gonna blotch them for two two and a half minutes what does blanching actually mean blanching means sort of part cooking okay i'm gonna blanch them in boiling water yeah and then finish them in the pan use the back of the spoon a little bit easier a teaspoon of brown sugar and she goes nice is that a little bit too thick maybe yeah it is let's put a little touch more soy sauce in there let it down yeah yeah much better touch some vinegar nice i'm going to get a pan on now for my beans so i'll taste did you taste it it's so good oh man hmm wow so have you got the garlic like that i'm going to slice the garlic down like this keep the knife nice and flat that way you'll slice through it but take your time don't worry about the speed and technique right first just cut it in half okay your fingers good and then lay the flat side down so it's nice and sturdy and that nail there it's not out like that it's just guiding the knife so you can never cut yourself like that good i'll drain the beans nice a little tablespoon of oil get the pan nice and hot and throw the garlic in people good nice mmm so first smell that already is that lily so give that a little toss so when you toss it push it down push away and pull back okay have a little go push it down and gently take your time nice so push down and pull back up that's it nice so it's getting nice and golden brown green beans i've drained and they go in now to the garlic combination of green beans okay with the rice i don't know it's not about oh wow i want you now spoon the dressing release and she goes nice how delicious does that look wow what's daddy's policy at home no waste no waste no waste but now smell that now oh wow it doesn't smell like green beans it smells like what is this oh thanks how nice is that lovely amazing right that's the rice that's the green beans now i want you to sprinkle some toasted sesame seeds on top please nice and generous with a sesame seed i'll give the beans a little bit of a crunch now all that's left for your favorites to come out don't those beans smell amazing jack look at those beauties one for me one for you three for me one for you i'd like you to sprinkle some spring onions on top please nice and generous you transformed a very cheap and cheerful chicken wing yeah right you take them over please do not drop them okay jack let's go but nice this is my ultimate simple southeast asian dinner sticky spicy chicken wings thai green curry rice and fantastic beans with chili peanut dressing guaranteed to get the fussiest of eaters into greens made with fantastic chicken cooked using a classic but simple french technique this is my ultimate home-cooked french dinner first job my chicken fricker say tilly would you mind helping daddy with the chicken fricassee please we're going to start off with browning all the chicken off nicely pan on get that nice and hot what i want you to do for me first is to season the chicken with salt and pepper please thank you so that's on one side then we turn the chicken over so we season it on the other side salt good girl and pepper nice now this is almost like a chicken stew okay what's that there um time time good girl what's that one there that one's real that's right rosalie and because this is quite a rustic french dish we don't need to chop everything so you get the garlic and you just bash it like that now smell mmm that's right so that's nice and hot put a tablespoon of olive oil in there a couple of plugs one two good girl put the chicken in it and you lay away you're like nice and brown i'm getting good at this you are skin side down so we got the color on the skin now i just want you to cut the mushrooms in half the belly please okay these are chestnut mushrooms there are lots of different types of mushrooms out there there are lots and lots of different types of mushrooms one of my favorites is the giro mushroom i like mushrooms that are a bit bigger than this and um some dinners with mum we cut out the middle put pesto and cheese in it and then we bake them uh-oh i want you to sprinkle the pancetta over the chicken please good girl nice put the mushrooms in not yet because i'm gonna get some color on the chicken first okay and as that pancetta starts to cook down it puts a really nice flavor on the chicken so we're sort of soating everything okay right garlic in please good girl just throw them in and i want you to sprinkle the mushrooms on top of that good girl and then there's the rosemary you can get your fingers like that and you pull it down you take it all off hold it put it down good girl so now you've got the nice little rosemary sprigs and we do the same with the thyme now the thyme flour is a little bit smaller what different flavors do they give so the thyme is a little bit sweeter okay and the rosemary a little bit more savoury which ones you like i like them both because they both get a nice smell don't they so bay leaf in i'd like you to put that rosemary and thyme in there please lovely sprinkle it over right i'd like you to stand back now because we're going to flambe this i do not want to get those little slippers caught on fire what are the names rampa and judy judah nice okay great ready yeah in with the brandy and then just tilt the pan gently whoa whoa how cool is that magical beautiful bit like a cauldron all the cognac has been flambe so there's no raw alcohol anywhere so we've got a really nice deep rich flavor i'm going to add my chicken stock you know rampo likes that not my slipper rump or run for the dog ah rumple the dog well he likes chicken stock yes when he's a good boy he gets some he gets it in his um with his biscuit it's gone in like wow really quickly simmer and reduce the stock for around 10 minutes now we're gonna cook the most amazing potatoes soda potatoes are really simple to make and absolutely delicious start by slicing the potatoes into finger whipped pieces then parboil them for five to six minutes when you cook something like rosemary or thyme or basil does it slowly let off the flavor into the bottle very much so in a hot pan add a tablespoon of goose fat and saute the potatoes until they turn golden and add in shallots garlic rosemary and thyme that goes in over top and that goose fat now is starting to fry the potatoes you just leave that sat there to complete my ultimate french dinner my version of a classic a glorious lavender creme caramel for dessert the first job is the lavender sugar you can buy this ready-made or simply add dried edible sprigs of lavender to caster sugar and store you can also try this trick with vanilla pods and cinnamon to bring new subtle flavors to sweets and bacon for the creme caramel melt plain caster sugar until it turns dark golden pour into ramekins sprinkle with lavender flowers and cool now to make a simple custard gently heat whole milk in a pan until steaming meanwhile whisk together egg vanilla seeds and lavender sugar until golden and fluffy then gradually pour the hot milk into the mix whisking continuously until the custard is smooth and creamy to set cook in a water bath or bamberry a good tip is to line a roasting tin with a cloth to stop the ramekins jiggling around pour your custard then boiling water around the ramekins until halfway up the sides then cook in a preheated oven for around 30 minutes until set cool in the fridge then when you're ready to serve dip the ramekins in hot water to loosen the creme caramel lavender clean caramel look at that chicken now so i'm just gonna turn the gas right down and put the lid on just like that but leave a little bit so it can let out some stuff so i can let out some steam that's right now what i'd like to do is to chop daddy some parsley crunch it up nicely tuck your fingers in and take your time now my hands have got lots of different flavors all those wonderful flavors you could almost be french sprinkle that on there good girl nice messy boku i can tell jack's going to love this is he looks the nest doesn't it smells delicious look at that i could smell that even before you took the lid off let's kill my darling good job by the way thank you i can't wait for the others to try it i hope that i love it this is my ultimate french dinner chicken fricassee with sensational herbie sauteed potatoes and lavender creme caramel the main course will be a crispy big caesar salad but the first job are my peanut butter and jam cookies start with a cookie dough simply combine muscovado sugar peanut butter and butter until light and fluffy then add your egg a splash of milk vanilla seeds and beat again until smooth sift together salt baking powder and flour then mix until thoroughly combined in floured hands roll the cookie dough into golf ball sizes flatten and create an indent with your finger fill with half jam and half peanut butter place the cookies on a tray lined with baking paper and bake in a preheated oven for 10 to 12 minutes cool before serving next job main course and my take on an iconic american salad first made almost a century ago caesar salad is definitely a classic but the trick to keeping dishes like this modern and relevant is to tweak them but not lose what made them brilliant in the first place here's my version for the ultimate american lunch my first twist is in the dressing for me the most important part of the caesar salad is that dressing rich creamy slightly spicy begin by making a basic mayonnaise start off with the egg yolks in just a little spoon dijon and then a little splash of red wine vinegar start whisking once you've got that nice slightly thickened texture drizzle in your olive oil it should fall through your whisk it's like a nice thick double cream texture beautiful now take the mayo to another level with anchovies and crushed garlic now chop up the anchovies and the garlic together so we almost want that to be like a really nice puree then grated parmesan lemon juice that will make the dressing citrusy lighter in color and then a little splash of water in now all of a sudden it transforms that mayonnaise into an amazing delicious light dressing nice next job the croutons and i like using crusty bread for extra crunch and just dice up your bread season with salt and pepper then add to a hot pan with olive oil and fry give that a really nice toss as the croutons start to turn golden simply grate on a generous amount of parmesan cheese keep them rolling around stop them from sticking together look at that really nice cheesy delicious crouton and now they're out now for the fun job assembling the caesar salad starting with romaine lettuce and don't slice the lettuce too thinly a squeeze of lemon on with half of that gutsy anchovy mayo dressing saving some to coat your chicken later then sprinkle half your croutons give that a really nice mix salad in it's all beautifully dressed add the remaining croutons and finish with a good grating of parmesan cheese that for me is a perfect caesar salad however i'm gonna take it to another level and grill a stunning chicken breast start by preheating your griddle pan then butterfly your chicken breast simply slice from the thin end towards the thick bit of the breast let the knife do the work and literally just open up now that's how we butterfly a chicken breast so therefore it will cook twice as quick and just nice and moist in the center season the chicken on both sides with salt and ground pepper lay your chicken breast onto the grill never oil the grill until absolutely ready to cook your chicken now turn them over beautiful cook for three to four minutes on each side until the chicken's got those lovely stripes from the griddle which adds a gorgeous smoky flavor whilst they rest spoon over some of the remaining anchovy dressing the chicken cools down the flavour the seasoning of the anchovy the garlic and the pound zone seeps into that chicken slice the chicken into strips wow i serve the chicken warm in a separate bowl so it doesn't wilt the salad just bring the dressing finished out with a little touch of dressing an american classic i think one of the most popular salads anywhere in the world but it's still one of the most delicious when it comes to lunch this really is an american dream a delicious caesar salad and succulent golden griddle chicken with peanut butter and jam cookies for dessert your favorite chicken thighs first of all we'll turn on the grill the reason why we're using the thighs are you the brown meat is so it doesn't go dry season a nice salt pepper olive oil then turn them over please come on get your hands in there good don't worry about your nail bun so there's no bones in there so the chicken will cook really quickly why do you do it skin side down skin side down first that'll stop the chicken from going dry and it'll get it really nice and crispy good see the way it's marked the skin now yeah got all that really nice flavor in there as well and we'll turn them every two or three minutes how much do you love chicken lots lots i'm gonna serve that some really nice chickpeas first we're gonna make a little dressing okay one nice teaspoon of mustard in please a little bit of olive oil a touch of salt and pepper give that a really good mix and then just squeeze lots of lemon juice in there a little taste it's nice that is delicious now look at that chicken now follow that beautiful nice and crispy as well turn the gas down now and leave that chicken to griddle right let's get the chickpeas done shall we yep so we've got peculiar peppers so these are roasted smoked spanish peppers have a little taste i would like you to chop up the kettleberries you take off the the top i'm gonna slice them in half like that wash your fingers oh well okay so these are small tequila peppers yeah a bit sweeter there you go your fingers please watch your fingers please tuck them in three finger rule come on holly you know the three finger rule i've been telling you that since six months old good girl you're fast aren't he yeah in fact you're faster than jack don't tell him we'll get him upset at the purpose then yes please thank you good and then give it a little mix for your fingers please love it run poles out come on out get out every time there's food is always there he smells it from a mile away the chicken's grilling it's inside down why is it on skin sides out because it keeps getting moist keeps it really nice and moist that's right now we'll start the watermelon salad watermelon feta cucumber pan nice and hot get the pecans okay and just sort of break them up i'm going to start slicing the watermelon you keep the seeds in yeah these are fine so you just make these little boats and go around like that now with the toasted pecans give them a little seasoning would you please with pepper too um no just touch your salt thank you roll them around and just start to see them smoking see now turn the gas off please we're just gonna take half the cucumber and give that a little peel for me please nuts are nicely dry roasted take them off so from there i want you then to slice around the seeds and that's the watery part okay we keep that out wash your fingers please nice am i still faster than jack you are still very fast a lot faster than jack now cucumber on top of the melon we'll mix it up in a minute i'm going to give that a nice little light seasoning a touch of salt and a little touch of pepper please crush those little bits pecans in there fine nice next greek feta cheese this is kind of easy isn't it jack that fat and lump snoring you're going to get out hurry up mate take him out fat lazy lump snoring his head off come on out so we've got that nice juicy melon the cucumber and now the cheese we need something to bring it to life i'll taste that's sumac okay that is very citrusy and we're just gonna season that lightly now what i want you to do is sprinkle the pecans in there what's that basil mint mint minty you get confused with battle your boyfriend no daddy okay good keep it that way for another 10 years fresh mint over and then a little drizzle of olive oil okay don't mix it yet i know you're dying to get in there aren't you mm-hmm and just some fresh lemon juice why'd you roll it it starts to release all the juice let's now feel it so it's less firm a little bit more squashy no it's all that lemon juice coming out now what we're going to do is just have a little taste what do you taste everything yummy it's fresh isn't it so that's the salad done next a refreshingly light dessert of lemon and basil granita start by putting the juice of seven lemons and the zest of one into a small pan with a sprinkling of caster sugar stir over a medium heat until the sugar dissolves dilute your granita mix with a little water pour into a freezer-proof container stir in a good handful of chopped fresh basil and place covered in the freezer for three hours when the granita is frozen around the edges lightly break up the mixture with a fork return to the freezer and repeat twice until the granita is frozen with a granular texture spoon into chilled serving glasses garnish each with a sprig of basil amazingly light and refreshing lemon and basil granita with our granita and feta salad done and the griddle chicken beautifully charred we can put the final touches to our main course i'll take the chicken look how juicy that is see what i want you to do now with a basil yeah is to get big leaves i just want to tear them in there there you go start lifting the chicken up please and putting it in the chickpeas oh that juicy amazing chicken remember this little baby here a vinaigrette the heat of the chicken will infuse the basil because the chicken's nice and warm melt the basil and turn this salad into something really delicious that smells so nice see how we've glazed the chicken slide that onto our plate how gorgeous is that got a roasted pepper flavour fresh basil those wonderful chickpeas with a cape of berries i think jack will like this one you think jack would like this one yeah yeah i'm megan and tilly ready interesting let's go well done this is my ultimate light dinner griddle chicken thighs with chickpeas and a lemony dressing feta and watermelon salad and for a refreshingly zingy end to the meal lemon and basil granitasticky spiced chicken wings jack give us a hand please why because it's your favorite yeah chicken wings okay all right let's start off with the marinade tamarind paste in first all that into there all of that yeah all of that okay good so two tablespoons of palm sugar please is that like heated sugar um it's a really good question here it's a natural palm sugar and it's perfect for marinades how many wings do you think you've eaten so far at the age of 13. oh oh i eat probably 50 a year 50 years yeah something like that a nice sprinkle of chilli flakes depends how hot you like them oh i love them hot hot uh don't forget the girls you know they start complaining when you get them too hot how come you love hot food um i don't know i really love hot food so in there we've got palm sugar tamarind paste chili flakes some garlic one nice tablespoon of fish sauce please this is looking really good isn't it and then a couple of tablespoons of oil the marinade in how nice a little taste not your finger jack that's really good right wings in get your hands in there and start rubbing in the marinade please okay so the secret now is to coat the chicken wings and all that marinade yeah yeah how long do you leave them in here do you know what the longer the better cover that oh my glim film wash your hands excellent good job ideally marinate your wings overnight but half an hour will be enough to get the flavors going right so they've marinated now if you take the tray out people bottom one thank you and then we're gonna put some tinfoil on there thank you so pop that in half it stops them from sticking and that will stop the wings from burning so from there get them really dipped in that marinade and try and get the wing like that and just sort of scoop it no like that so get that really nice glaze on there and then just yeah so that garlic will roast and we've got all those wings beautifully done i can make them ready for the oven 170 25 to 30 minutes yep good man excellent nice it's hot wings are in right to go with my ultimate southeast asian dinner rice cooked in homemade thai green curry paste for the easy green curry paste roughly chopped coriander lemongrass green chilies lime leaf shallots garlic and ginger add lug of oil and blitz the paste takes minutes to make but it'll keep for up to 10 days if covered with oil and stored in a sealed jar in the fridge to awaken the flavors lime roll to release the juice next season with salt and pepper and blend into a smooth paste heat the paste until aromatic add in cooled or leftover rice i love using fragrant jasmine rice but your standard long grain rice is great too when thoroughly heated through serve thai green curry paste is so easy to make so with rice like this it's incredible but simply add to chicken fish or veg to create a fantastic meal in minutes right now for the green beans beans in uh bring the water to the ball what's the first thing i should put in there beans salt salt so nice pinch of salt in there yeah so make an amazing dressing two nine tablespoons yep of a crunchy peanut butter please why is it crunchy it'll give it texture and it'll be nice and sort of chunky green beans in okay got the rice green beans we're gonna blotch them for two two and a half minutes what does blanching actually mean blanching means sort of part cooking okay i'm gonna blanch them in boiling water yeah and then finish them in the pan use the back of the spoon a little bit easier a teaspoon of brown sugar and she goes nice is that a little bit too thick maybe yeah it is let's put a little touch more soy sauce in there let it down yeah yeah much better touch some vinegar nice i'm going to get a pan on now for my beans so i'll taste did you taste it it's so good oh man hmm wow so have you got the garlic like that i'm going to slice the garlic down like this keep the knife nice and flat that way you'll slice through it but take your time don't worry about the speed and technique right first just cut it in half okay your fingers good and then lay the flat side down so it's nice and sturdy and that nail there it's not out like that it's just guiding the knife so you can never cut yourself like that good i'll drain the beans nice a little tablespoon of oil get the pan nice and hot and throw the garlic in people good nice mmm so first smell that already is that lily so give that a little toss so when you toss it push it down push away and pull back okay have a little go push it down and gently take your time nice so push down and pull back up that's it nice so it's getting nice and golden brown green beans i've drained and they go in now to the garlic combination of green beans okay with the rice i don't know it's not about oh wow i want you now spoon the dressing release and she goes nice how delicious does that look wow what's daddy's policy at home no waste no waste no waste but now smell that now oh wow it doesn't smell like green beans it smells like what is this oh thanks how nice is that lovely amazing right that's the rice that's the green beans now i want you to sprinkle some toasted sesame seeds on top please nice and generous with a sesame seed i'll give the beans a little bit of a crunch now all that's left for your favorites to come out don't those beans smell amazing jack look at those beauties one for me one for you three for me one for you i'd like you to sprinkle some spring onions on top please nice and generous you transformed a very cheap and cheerful chicken wing yeah right you take them over please do not drop them okay jack let's go but nice this is my ultimate simple southeast asian dinner sticky spicy chicken wings thai green curry rice and fantastic beans with chili peanut dressing guaranteed to get the fussiest of eaters into greens made with fantastic chicken cooked using a classic but simple french technique this is my ultimate home-cooked french dinner first job my chicken fricker say tilly would you mind helping daddy with the chicken fricassee please we're going to start off with browning all the chicken off nicely pan on get that nice and hot what i want you to do for me first is to season the chicken with salt and pepper please thank you so that's on one side then we turn the chicken over so we season it on the other side salt good girl and pepper nice now this is almost like a chicken stew okay what's that there um time time good girl what's that one there that one's real that's right rosalie and because this is quite a rustic french dish we don't need to chop everything so you get the garlic and you just bash it like that now smell mmm that's right so that's nice and hot put a tablespoon of olive oil in there a couple of plugs one two good girl put the chicken in it and you lay away you're like nice and brown i'm getting good at this you are skin side down so we got the color on the skin now i just want you to cut the mushrooms in half the belly please okay these are chestnut mushrooms there are lots of different types of mushrooms out there there are lots and lots of different types of mushrooms one of my favorites is the giro mushroom i like mushrooms that are a bit bigger than this and um some dinners with mum we cut out the middle put pesto and cheese in it and then we bake them uh-oh i want you to sprinkle the pancetta over the chicken please good girl nice put the mushrooms in not yet because i'm gonna get some color on the chicken first okay and as that pancetta starts to cook down it puts a really nice flavor on the chicken so we're sort of soating everything okay right garlic in please good girl just throw them in and i want you to sprinkle the mushrooms on top of that good girl and then there's the rosemary you can get your fingers like that and you pull it down you take it all off hold it put it down good girl so now you've got the nice little rosemary sprigs and we do the same with the thyme now the thyme flour is a little bit smaller what different flavors do they give so the thyme is a little bit sweeter okay and the rosemary a little bit more savoury which ones you like i like them both because they both get a nice smell don't they so bay leaf in i'd like you to put that rosemary and thyme in there please lovely sprinkle it over right i'd like you to stand back now because we're going to flambe this i do not want to get those little slippers caught on fire what are the names rampa and judy judah nice okay great ready yeah in with the brandy and then just tilt the pan gently whoa whoa how cool is that magical beautiful bit like a cauldron all the cognac has been flambe so there's no raw alcohol anywhere so we've got a really nice deep rich flavor i'm going to add my chicken stock you know rampo likes that not my slipper rump or run for the dog ah rumple the dog well he likes chicken stock yes when he's a good boy he gets some he gets it in his um with his biscuit it's gone in like wow really quickly simmer and reduce the stock for around 10 minutes now we're gonna cook the most amazing potatoes soda potatoes are really simple to make and absolutely delicious start by slicing the potatoes into finger whipped pieces then parboil them for five to six minutes when you cook something like rosemary or thyme or basil does it slowly let off the flavor into the bottle very much so in a hot pan add a tablespoon of goose fat and saute the potatoes until they turn golden and add in shallots garlic rosemary and thyme that goes in over top and that goose fat now is starting to fry the potatoes you just leave that sat there to complete my ultimate french dinner my version of a classic a glorious lavender creme caramel for dessert the first job is the lavender sugar you can buy this ready-made or simply add dried edible sprigs of lavender to caster sugar and store you can also try this trick with vanilla pods and cinnamon to bring new subtle flavors to sweets and bacon for the creme caramel melt plain caster sugar until it turns dark golden pour into ramekins sprinkle with lavender flowers and cool now to make a simple custard gently heat whole milk in a pan until steaming meanwhile whisk together egg vanilla seeds and lavender sugar until golden and fluffy then gradually pour the hot milk into the mix whisking continuously until the custard is smooth and creamy to set cook in a water bath or bamberry a good tip is to line a roasting tin with a cloth to stop the ramekins jiggling around pour your custard then boiling water around the ramekins until halfway up the sides then cook in a preheated oven for around 30 minutes until set cool in the fridge then when you're ready to serve dip the ramekins in hot water to loosen the creme caramel lavender clean caramel look at that chicken now so i'm just gonna turn the gas right down and put the lid on just like that but leave a little bit so it can let out some stuff so i can let out some steam that's right now what i'd like to do is to chop daddy some parsley crunch it up nicely tuck your fingers in and take your time now my hands have got lots of different flavors all those wonderful flavors you could almost be french sprinkle that on there good girl nice messy boku i can tell jack's going to love this is he looks the nest doesn't it smells delicious look at that i could smell that even before you took the lid off let's kill my darling good job by the way thank you i can't wait for the others to try it i hope that i love it this is my ultimate french dinner chicken fricassee with sensational herbie sauteed potatoes and lavender creme caramel the main course will be a crispy big caesar salad but the first job are my peanut butter and jam cookies start with a cookie dough simply combine muscovado sugar peanut butter and butter until light and fluffy then add your egg a splash of milk vanilla seeds and beat again until smooth sift together salt baking powder and flour then mix until thoroughly combined in floured hands roll the cookie dough into golf ball sizes flatten and create an indent with your finger fill with half jam and half peanut butter place the cookies on a tray lined with baking paper and bake in a preheated oven for 10 to 12 minutes cool before serving next job main course and my take on an iconic american salad first made almost a century ago caesar salad is definitely a classic but the trick to keeping dishes like this modern and relevant is to tweak them but not lose what made them brilliant in the first place here's my version for the ultimate american lunch my first twist is in the dressing for me the most important part of the caesar salad is that dressing rich creamy slightly spicy begin by making a basic mayonnaise start off with the egg yolks in just a little spoon dijon and then a little splash of red wine vinegar start whisking once you've got that nice slightly thickened texture drizzle in your olive oil it should fall through your whisk it's like a nice thick double cream texture beautiful now take the mayo to another level with anchovies and crushed garlic now chop up the anchovies and the garlic together so we almost want that to be like a really nice puree then grated parmesan lemon juice that will make the dressing citrusy lighter in color and then a little splash of water in now all of a sudden it transforms that mayonnaise into an amazing delicious light dressing nice next job the croutons and i like using crusty bread for extra crunch and just dice up your bread season with salt and pepper then add to a hot pan with olive oil and fry give that a really nice toss as the croutons start to turn golden simply grate on a generous amount of parmesan cheese keep them rolling around stop them from sticking together look at that really nice cheesy delicious crouton and now they're out now for the fun job assembling the caesar salad starting with romaine lettuce and don't slice the lettuce too thinly a squeeze of lemon on with half of that gutsy anchovy mayo dressing saving some to coat your chicken later then sprinkle half your croutons give that a really nice mix salad in it's all beautifully dressed add the remaining croutons and finish with a good grating of parmesan cheese that for me is a perfect caesar salad however i'm gonna take it to another level and grill a stunning chicken breast start by preheating your griddle pan then butterfly your chicken breast simply slice from the thin end towards the thick bit of the breast let the knife do the work and literally just open up now that's how we butterfly a chicken breast so therefore it will cook twice as quick and just nice and moist in the center season the chicken on both sides with salt and ground pepper lay your chicken breast onto the grill never oil the grill until absolutely ready to cook your chicken now turn them over beautiful cook for three to four minutes on each side until the chicken's got those lovely stripes from the griddle which adds a gorgeous smoky flavor whilst they rest spoon over some of the remaining anchovy dressing the chicken cools down the flavour the seasoning of the anchovy the garlic and the pound zone seeps into that chicken slice the chicken into strips wow i serve the chicken warm in a separate bowl so it doesn't wilt the salad just bring the dressing finished out with a little touch of dressing an american classic i think one of the most popular salads anywhere in the world but it's still one of the most delicious when it comes to lunch this really is an american dream a delicious caesar salad and succulent golden griddle chicken with peanut butter and jam cookies for dessert your favorite chicken thighs first of all we'll turn on the grill the reason why we're using the thighs are you the brown meat is so it doesn't go dry season a nice salt pepper olive oil then turn them over please come on get your hands in there good don't worry about your nail bun so there's no bones in there so the chicken will cook really quickly why do you do it skin side down skin side down first that'll stop the chicken from going dry and it'll get it really nice and crispy good see the way it's marked the skin now yeah got all that really nice flavor in there as well and we'll turn them every two or three minutes how much do you love chicken lots lots i'm gonna serve that some really nice chickpeas first we're gonna make a little dressing okay one nice teaspoon of mustard in please a little bit of olive oil a touch of salt and pepper give that a really good mix and then just squeeze lots of lemon juice in there a little taste it's nice that is delicious now look at that chicken now follow that beautiful nice and crispy as well turn the gas down now and leave that chicken to griddle right let's get the chickpeas done shall we yep so we've got peculiar peppers so these are roasted smoked spanish peppers have a little taste i would like you to chop up the kettleberries you take off the the top i'm gonna slice them in half like that wash your fingers oh well okay so these are small tequila peppers yeah a bit sweeter there you go your fingers please watch your fingers please tuck them in three finger rule come on holly you know the three finger rule i've been telling you that since six months old good girl you're fast aren't he yeah in fact you're faster than jack don't tell him we'll get him upset at the purpose then yes please thank you good and then give it a little mix for your fingers please love it run poles out come on out get out every time there's food is always there he smells it from a mile away the chicken's grilling it's inside down why is it on skin sides out because it keeps getting moist keeps it really nice and moist that's right now we'll start the watermelon salad watermelon feta cucumber pan nice and hot get the pecans okay and just sort of break them up i'm going to start slicing the watermelon you keep the seeds in yeah these are fine so you just make these little boats and go around like that now with the toasted pecans give them a little seasoning would you please with pepper too um no just touch your salt thank you roll them around and just start to see them smoking see now turn the gas off please we're just gonna take half the cucumber and give that a little peel for me please nuts are nicely dry roasted take them off so from there i want you then to slice around the seeds and that's the watery part okay we keep that out wash your fingers please nice am i still faster than jack you are still very fast a lot faster than jack now cucumber on top of the melon we'll mix it up in a minute i'm going to give that a nice little light seasoning a touch of salt and a little touch of pepper please crush those little bits pecans in there fine nice next greek feta cheese this is kind of easy isn't it jack that fat and lump snoring you're going to get out hurry up mate take him out fat lazy lump snoring his head off come on out so we've got that nice juicy melon the cucumber and now the cheese we need something to bring it to life i'll taste that's sumac okay that is very citrusy and we're just gonna season that lightly now what i want you to do is sprinkle the pecans in there what's that basil mint mint minty you get confused with battle your boyfriend no daddy okay good keep it that way for another 10 years fresh mint over and then a little drizzle of olive oil okay don't mix it yet i know you're dying to get in there aren't you mm-hmm and just some fresh lemon juice why'd you roll it it starts to release all the juice let's now feel it so it's less firm a little bit more squashy no it's all that lemon juice coming out now what we're going to do is just have a little taste what do you taste everything yummy it's fresh isn't it so that's the salad done next a refreshingly light dessert of lemon and basil granita start by putting the juice of seven lemons and the zest of one into a small pan with a sprinkling of caster sugar stir over a medium heat until the sugar dissolves dilute your granita mix with a little water pour into a freezer-proof container stir in a good handful of chopped fresh basil and place covered in the freezer for three hours when the granita is frozen around the edges lightly break up the mixture with a fork return to the freezer and repeat twice until the granita is frozen with a granular texture spoon into chilled serving glasses garnish each with a sprig of basil amazingly light and refreshing lemon and basil granita with our granita and feta salad done and the griddle chicken beautifully charred we can put the final touches to our main course i'll take the chicken look how juicy that is see what i want you to do now with a basil yeah is to get big leaves i just want to tear them in there there you go start lifting the chicken up please and putting it in the chickpeas oh that juicy amazing chicken remember this little baby here a vinaigrette the heat of the chicken will infuse the basil because the chicken's nice and warm melt the basil and turn this salad into something really delicious that smells so nice see how we've glazed the chicken slide that onto our plate how gorgeous is that got a roasted pepper flavour fresh basil those wonderful chickpeas with a cape of berries i think jack will like this one you think jack would like this one yeah yeah i'm megan and tilly ready interesting let's go well done this is my ultimate light dinner griddle chicken thighs with chickpeas and a lemony dressing feta and watermelon salad and for a refreshingly zingy end to the meal lemon and basil granitasticky spiced chicken wings jack give us a hand please why because it's your favorite yeah chicken wings okay all right let's start off with the marinade tamarind paste in first all that into there all of that yeah all of that okay good so two tablespoons of palm sugar please is that like heated sugar um it's a really good question here it's a natural palm sugar and it's perfect for marinades how many wings do you think you've eaten so far at the age of 13. oh oh i eat probably 50 a year 50 years yeah something like that a nice sprinkle of chilli flakes depends how hot you like them oh i love them hot hot uh don't forget the girls you know they start complaining when you get them too hot how come you love hot food um i don't know i really love hot food so in there we've got palm sugar tamarind paste chili flakes some garlic one nice tablespoon of fish sauce please this is looking really good isn't it and then a couple of tablespoons of oil the marinade in how nice a little taste not your finger jack that's really good right wings in get your hands in there and start rubbing in the marinade please okay so the secret now is to coat the chicken wings and all that marinade yeah yeah how long do you leave them in here do you know what the longer the better cover that oh my glim film wash your hands excellent good job ideally marinate your wings overnight but half an hour will be enough to get the flavors going right so they've marinated now if you take the tray out people bottom one thank you and then we're gonna put some tinfoil on there thank you so pop that in half it stops them from sticking and that will stop the wings from burning so from there get them really dipped in that marinade and try and get the wing like that and just sort of scoop it no like that so get that really nice glaze on there and then just yeah so that garlic will roast and we've got all those wings beautifully done i can make them ready for the oven 170 25 to 30 minutes yep good man excellent nice it's hot wings are in right to go with my ultimate southeast asian dinner rice cooked in homemade thai green curry paste for the easy green curry paste roughly chopped coriander lemongrass green chilies lime leaf shallots garlic and ginger add lug of oil and blitz the paste takes minutes to make but it'll keep for up to 10 days if covered with oil and stored in a sealed jar in the fridge to awaken the flavors lime roll to release the juice next season with salt and pepper and blend into a smooth paste heat the paste until aromatic add in cooled or leftover rice i love using fragrant jasmine rice but your standard long grain rice is great too when thoroughly heated through serve thai green curry paste is so easy to make so with rice like this it's incredible but simply add to chicken fish or veg to create a fantastic meal in minutes right now for the green beans beans in uh bring the water to the ball what's the first thing i should put in there beans salt salt so nice pinch of salt in there yeah so make an amazing dressing two nine tablespoons yep of a crunchy peanut butter please why is it crunchy it'll give it texture and it'll be nice and sort of chunky green beans in okay got the rice green beans we're gonna blotch them for two two and a half minutes what does blanching actually mean blanching means sort of part cooking okay i'm gonna blanch them in boiling water yeah and then finish them in the pan use the back of the spoon a little bit easier a teaspoon of brown sugar and she goes nice is that a little bit too thick maybe yeah it is let's put a little touch more soy sauce in there let it down yeah yeah much better touch some vinegar nice i'm going to get a pan on now for my beans so i'll taste did you taste it it's so good oh man hmm wow so have you got the garlic like that i'm going to slice the garlic down like this keep the knife nice and flat that way you'll slice through it but take your time don't worry about the speed and technique right first just cut it in half okay your fingers good and then lay the flat side down so it's nice and sturdy and that nail there it's not out like that it's just guiding the knife so you can never cut yourself like that good i'll drain the beans nice a little tablespoon of oil get the pan nice and hot and throw the garlic in people good nice mmm so first smell that already is that lily so give that a little toss so when you toss it push it down push away and pull back okay have a little go push it down and gently take your time nice so push down and pull back up that's it nice so it's getting nice and golden brown green beans i've drained and they go in now to the garlic combination of green beans okay with the rice i don't know it's not about oh wow i want you now spoon the dressing release and she goes nice how delicious does that look wow what's daddy's policy at home no waste no waste no waste but now smell that now oh wow it doesn't smell like green beans it smells like what is this oh thanks how nice is that lovely amazing right that's the rice that's the green beans now i want you to sprinkle some toasted sesame seeds on top please nice and generous with a sesame seed i'll give the beans a little bit of a crunch now all that's left for your favorites to come out don't those beans smell amazing jack look at those beauties one for me one for you three for me one for you i'd like you to sprinkle some spring onions on top please nice and generous you transformed a very cheap and cheerful chicken wing yeah right you take them over please do not drop them okay jack let's go but nice this is my ultimate simple southeast asian dinner sticky spicy chicken wings thai green curry rice and fantastic beans with chili peanut dressing guaranteed to get the fussiest of eaters into greens made with fantastic chicken cooked using a classic but simple french technique this is my ultimate home-cooked french dinner first job my chicken fricker say tilly would you mind helping daddy with the chicken fricassee please we're going to start off with browning all the chicken off nicely pan on get that nice and hot what i want you to do for me first is to season the chicken with salt and pepper please thank you so that's on one side then we turn the chicken over so we season it on the other side salt good girl and pepper nice now this is almost like a chicken stew okay what's that there um time time good girl what's that one there that one's real that's right rosalie and because this is quite a rustic french dish we don't need to chop everything so you get the garlic and you just bash it like that now smell mmm that's right so that's nice and hot put a tablespoon of olive oil in there a couple of plugs one two good girl put the chicken in it and you lay away you're like nice and brown i'm getting good at this you are skin side down so we got the color on the skin now i just want you to cut the mushrooms in half the belly please okay these are chestnut mushrooms there are lots of different types of mushrooms out there there are lots and lots of different types of mushrooms one of my favorites is the giro mushroom i like mushrooms that are a bit bigger than this and um some dinners with mum we cut out the middle put pesto and cheese in it and then we bake them uh-oh i want you to sprinkle the pancetta over the chicken please good girl nice put the mushrooms in not yet because i'm gonna get some color on the chicken first okay and as that pancetta starts to cook down it puts a really nice flavor on the chicken so we're sort of soating everything okay right garlic in please good girl just throw them in and i want you to sprinkle the mushrooms on top of that good girl and then there's the rosemary you can get your fingers like that and you pull it down you take it all off hold it put it down good girl so now you've got the nice little rosemary sprigs and we do the same with the thyme now the thyme flour is a little bit smaller what different flavors do they give so the thyme is a little bit sweeter okay and the rosemary a little bit more savoury which ones you like i like them both because they both get a nice smell don't they so bay leaf in i'd like you to put that rosemary and thyme in there please lovely sprinkle it over right i'd like you to stand back now because we're going to flambe this i do not want to get those little slippers caught on fire what are the names rampa and judy judah nice okay great ready yeah in with the brandy and then just tilt the pan gently whoa whoa how cool is that magical beautiful bit like a cauldron all the cognac has been flambe so there's no raw alcohol anywhere so we've got a really nice deep rich flavor i'm going to add my chicken stock you know rampo likes that not my slipper rump or run for the dog ah rumple the dog well he likes chicken stock yes when he's a good boy he gets some he gets it in his um with his biscuit it's gone in like wow really quickly simmer and reduce the stock for around 10 minutes now we're gonna cook the most amazing potatoes soda potatoes are really simple to make and absolutely delicious start by slicing the potatoes into finger whipped pieces then parboil them for five to six minutes when you cook something like rosemary or thyme or basil does it slowly let off the flavor into the bottle very much so in a hot pan add a tablespoon of goose fat and saute the potatoes until they turn golden and add in shallots garlic rosemary and thyme that goes in over top and that goose fat now is starting to fry the potatoes you just leave that sat there to complete my ultimate french dinner my version of a classic a glorious lavender creme caramel for dessert the first job is the lavender sugar you can buy this ready-made or simply add dried edible sprigs of lavender to caster sugar and store you can also try this trick with vanilla pods and cinnamon to bring new subtle flavors to sweets and bacon for the creme caramel melt plain caster sugar until it turns dark golden pour into ramekins sprinkle with lavender flowers and cool now to make a simple custard gently heat whole milk in a pan until steaming meanwhile whisk together egg vanilla seeds and lavender sugar until golden and fluffy then gradually pour the hot milk into the mix whisking continuously until the custard is smooth and creamy to set cook in a water bath or bamberry a good tip is to line a roasting tin with a cloth to stop the ramekins jiggling around pour your custard then boiling water around the ramekins until halfway up the sides then cook in a preheated oven for around 30 minutes until set cool in the fridge then when you're ready to serve dip the ramekins in hot water to loosen the creme caramel lavender clean caramel look at that chicken now so i'm just gonna turn the gas right down and put the lid on just like that but leave a little bit so it can let out some stuff so i can let out some steam that's right now what i'd like to do is to chop daddy some parsley crunch it up nicely tuck your fingers in and take your time now my hands have got lots of different flavors all those wonderful flavors you could almost be french sprinkle that on there good girl nice messy boku i can tell jack's going to love this is he looks the nest doesn't it smells delicious look at that i could smell that even before you took the lid off let's kill my darling good job by the way thank you i can't wait for the others to try it i hope that i love it this is my ultimate french dinner chicken fricassee with sensational herbie sauteed potatoes and lavender creme caramel the main course will be a crispy big caesar salad but the first job are my peanut butter and jam cookies start with a cookie dough simply combine muscovado sugar peanut butter and butter until light and fluffy then add your egg a splash of milk vanilla seeds and beat again until smooth sift together salt baking powder and flour then mix until thoroughly combined in floured hands roll the cookie dough into golf ball sizes flatten and create an indent with your finger fill with half jam and half peanut butter place the cookies on a tray lined with baking paper and bake in a preheated oven for 10 to 12 minutes cool before serving next job main course and my take on an iconic american salad first made almost a century ago caesar salad is definitely a classic but the trick to keeping dishes like this modern and relevant is to tweak them but not lose what made them brilliant in the first place here's my version for the ultimate american lunch my first twist is in the dressing for me the most important part of the caesar salad is that dressing rich creamy slightly spicy begin by making a basic mayonnaise start off with the egg yolks in just a little spoon dijon and then a little splash of red wine vinegar start whisking once you've got that nice slightly thickened texture drizzle in your olive oil it should fall through your whisk it's like a nice thick double cream texture beautiful now take the mayo to another level with anchovies and crushed garlic now chop up the anchovies and the garlic together so we almost want that to be like a really nice puree then grated parmesan lemon juice that will make the dressing citrusy lighter in color and then a little splash of water in now all of a sudden it transforms that mayonnaise into an amazing delicious light dressing nice next job the croutons and i like using crusty bread for extra crunch and just dice up your bread season with salt and pepper then add to a hot pan with olive oil and fry give that a really nice toss as the croutons start to turn golden simply grate on a generous amount of parmesan cheese keep them rolling around stop them from sticking together look at that really nice cheesy delicious crouton and now they're out now for the fun job assembling the caesar salad starting with romaine lettuce and don't slice the lettuce too thinly a squeeze of lemon on with half of that gutsy anchovy mayo dressing saving some to coat your chicken later then sprinkle half your croutons give that a really nice mix salad in it's all beautifully dressed add the remaining croutons and finish with a good grating of parmesan cheese that for me is a perfect caesar salad however i'm gonna take it to another level and grill a stunning chicken breast start by preheating your griddle pan then butterfly your chicken breast simply slice from the thin end towards the thick bit of the breast let the knife do the work and literally just open up now that's how we butterfly a chicken breast so therefore it will cook twice as quick and just nice and moist in the center season the chicken on both sides with salt and ground pepper lay your chicken breast onto the grill never oil the grill until absolutely ready to cook your chicken now turn them over beautiful cook for three to four minutes on each side until the chicken's got those lovely stripes from the griddle which adds a gorgeous smoky flavor whilst they rest spoon over some of the remaining anchovy dressing the chicken cools down the flavour the seasoning of the anchovy the garlic and the pound zone seeps into that chicken slice the chicken into strips wow i serve the chicken warm in a separate bowl so it doesn't wilt the salad just bring the dressing finished out with a little touch of dressing an american classic i think one of the most popular salads anywhere in the world but it's still one of the most delicious when it comes to lunch this really is an american dream a delicious caesar salad and succulent golden griddle chicken with peanut butter and jam cookies for dessert your favorite chicken thighs first of all we'll turn on the grill the reason why we're using the thighs are you the brown meat is so it doesn't go dry season a nice salt pepper olive oil then turn them over please come on get your hands in there good don't worry about your nail bun so there's no bones in there so the chicken will cook really quickly why do you do it skin side down skin side down first that'll stop the chicken from going dry and it'll get it really nice and crispy good see the way it's marked the skin now yeah got all that really nice flavor in there as well and we'll turn them every two or three minutes how much do you love chicken lots lots i'm gonna serve that some really nice chickpeas first we're gonna make a little dressing okay one nice teaspoon of mustard in please a little bit of olive oil a touch of salt and pepper give that a really good mix and then just squeeze lots of lemon juice in there a little taste it's nice that is delicious now look at that chicken now follow that beautiful nice and crispy as well turn the gas down now and leave that chicken to griddle right let's get the chickpeas done shall we yep so we've got peculiar peppers so these are roasted smoked spanish peppers have a little taste i would like you to chop up the kettleberries you take off the the top i'm gonna slice them in half like that wash your fingers oh well okay so these are small tequila peppers yeah a bit sweeter there you go your fingers please watch your fingers please tuck them in three finger rule come on holly you know the three finger rule i've been telling you that since six months old good girl you're fast aren't he yeah in fact you're faster than jack don't tell him we'll get him upset at the purpose then yes please thank you good and then give it a little mix for your fingers please love it run poles out come on out get out every time there's food is always there he smells it from a mile away the chicken's grilling it's inside down why is it on skin sides out because it keeps getting moist keeps it really nice and moist that's right now we'll start the watermelon salad watermelon feta cucumber pan nice and hot get the pecans okay and just sort of break them up i'm going to start slicing the watermelon you keep the seeds in yeah these are fine so you just make these little boats and go around like that now with the toasted pecans give them a little seasoning would you please with pepper too um no just touch your salt thank you roll them around and just start to see them smoking see now turn the gas off please we're just gonna take half the cucumber and give that a little peel for me please nuts are nicely dry roasted take them off so from there i want you then to slice around the seeds and that's the watery part okay we keep that out wash your fingers please nice am i still faster than jack you are still very fast a lot faster than jack now cucumber on top of the melon we'll mix it up in a minute i'm going to give that a nice little light seasoning a touch of salt and a little touch of pepper please crush those little bits pecans in there fine nice next greek feta cheese this is kind of easy isn't it jack that fat and lump snoring you're going to get out hurry up mate take him out fat lazy lump snoring his head off come on out so we've got that nice juicy melon the cucumber and now the cheese we need something to bring it to life i'll taste that's sumac okay that is very citrusy and we're just gonna season that lightly now what i want you to do is sprinkle the pecans in there what's that basil mint mint minty you get confused with battle your boyfriend no daddy okay good keep it that way for another 10 years fresh mint over and then a little drizzle of olive oil okay don't mix it yet i know you're dying to get in there aren't you mm-hmm and just some fresh lemon juice why'd you roll it it starts to release all the juice let's now feel it so it's less firm a little bit more squashy no it's all that lemon juice coming out now what we're going to do is just have a little taste what do you taste everything yummy it's fresh isn't it so that's the salad done next a refreshingly light dessert of lemon and basil granita start by putting the juice of seven lemons and the zest of one into a small pan with a sprinkling of caster sugar stir over a medium heat until the sugar dissolves dilute your granita mix with a little water pour into a freezer-proof container stir in a good handful of chopped fresh basil and place covered in the freezer for three hours when the granita is frozen around the edges lightly break up the mixture with a fork return to the freezer and repeat twice until the granita is frozen with a granular texture spoon into chilled serving glasses garnish each with a sprig of basil amazingly light and refreshing lemon and basil granita with our granita and feta salad done and the griddle chicken beautifully charred we can put the final touches to our main course i'll take the chicken look how juicy that is see what i want you to do now with a basil yeah is to get big leaves i just want to tear them in there there you go start lifting the chicken up please and putting it in the chickpeas oh that juicy amazing chicken remember this little baby here a vinaigrette the heat of the chicken will infuse the basil because the chicken's nice and warm melt the basil and turn this salad into something really delicious that smells so nice see how we've glazed the chicken slide that onto our plate how gorgeous is that got a roasted pepper flavour fresh basil those wonderful chickpeas with a cape of berries i think jack will like this one you think jack would like this one yeah yeah i'm megan and tilly ready interesting let's go well done this is my ultimate light dinner griddle chicken thighs with chickpeas and a lemony dressing feta and watermelon salad and for a refreshingly zingy end to the meal lemon and basil granita\n"