Jamie Oliver | Together | Season 1 Episode 1 | Full Episode

People everywhere are finally coming back together. So it's time to celebrate some of the love, friendships and amazing moments that we've all missed out on. And what better way to show people that you care than to bring them around the table for some delicious food. So I've created easy to follow menus that will turn incredible dishes into epic feasts. Life is about memories and today we made a memory. And to make the most of the precious time with those that we love it's all about getting ahead. I want to prepare a meal which is nearly all done so when my friends and family get here I can be spending more time with them. Cheers everybody! These are impressive menus made easy because I'll take you through them step by step, making them for my family and friends so you can make them for yours. This is saying I love you through food. Tomorrow my friends and family are finally able to get together again so I'm cooking up the most impressive celebration feast. At the heart of it is an epic slow roasted lamb shoulder with crispy potatoes and all the trimmings. I'm serving a beautiful starter of a rainbow tomato crostini and for the ultimate dessert some incredible strawberry panna cottas. And I'm kicking it all off with some cheeky mango cocktails. Love you all. I'm pulling out all the stops to make it an amazing occasion and to spend more time with my guests I'm starting the main course the day before. Over the last year none of us have been able to celebrate those really important family moments. So in our household I've had two 18th birthdays, I've had graduations, I've had my mum and dad's retirement, me and Jules had our 20th wedding anniversary, in fact our 21st wedding anniversary as well. So we haven't been able to do that and now that we can get back together again I've created this incredible celebration meal that hopefully will just kind of like bring everyone back together. Kids everywhere, outside, fun, laughter, joy, the whole thing. So it's all about having that one centrepiece on the table. And I'm going all out with an It's a proper one slice wonder and the perfect dish to get ready in advance. And this is a beautiful three kilo shoulder of lamb. I've got my butcher to debone it, which they will always do for you and they cut those bones up so I'm going to make the most amazing gravy. And by deboning it, it kind of opens it out like a book. So by having that, now what we can do is stuff it with the most incredible stuffing. My inspiration has actually come from these little babies. These are merguez sausages. You can get them in nice butchers, sometimes with beef, sometimes with lamb, sometimes both. You could use any great sausage that you love. A Cumberland, it could be a chorizo, anything that you like right. So let me just put this lamb away back in the fridge and let's focus on the stuffing for just a minute. So get yourself a hob on, medium high heat. I've got a nice big tray here for the lamb. Kiss the tray with a little olive oil and then the sausage and basically squeeze it out into little chunks. I'm literally going to pinch it, squeeze it out, pinch it, squeeze it out. That's the beginning to our stuffing. So let me just wash my hands. Okay, so let's have a little look what's going on here. Just use a spoon to break up the sausage, it already smells amazing. Hi dad. How are you? What are you cooking? A lovely roast lamb for tomorrow, you know when all our friends and family are coming around. Oh yeah. Do you want to help me? Yeah sure. Wash your hands and then get around here. You can do some chopping if you like. So I've got two fennel. I want you to keep the herby part, finely slice the stalky part and roughly chop the bulby bit. Okay. Did a bit more cooking in lockdown didn't you buds? Yeah. It was fun. What I'm going to do now is put in this herb here, so sage. I'm just going to tear it into the sausages. So if you finely slice the stalky bits first big boy. Yep. Those stalky bits are tougher, so if you go a bit smaller that kind of helps the cooking and then the bulby bit is more tender so you can go a bit more chunky. Yeah. Is that good dad? That's nice, yeah beautiful job. I'm going to take this little opportunity to work beside my son because I'm going to blink one second and it'll be him that's going to university. One thing I've learned in lockdown is you have to cherish every single little moment. The things that are important right, little moments. We did some nice things in lockdown didn't we? We did a bit of fishing together. Yeah. That was really nice. Yeah. Built camps. Yeah. Right so I've done onions. So buds come and throw some of those fennel stalks in here. Lovely. You can throw my onions in as well. You can be the thrower inner. Last one. Go on my son. Then pick the whole board up and throw it in here. So what I want to do tomorrow when we cook this lovely meal is with the help of buddy and maybe Petalton River, we're going to have a little area outside. Table outside so we get bean bags and cushions. So it's a bit of a festival, that's what we're after, a little bit of fun. So Bud are you happy to help me do that tomorrow? So give that a little shake, give it a stir. We'll let that cook for about 20 minutes until the veg is soft, sweet, tender and delicious and that's going to be the base for the most amazing stuffing. Oh it smells amazing. Can you see how that large volume of veggies has now literally halved and by doing that slow cooking you've condensed, you've concentrated all those beautiful flavours. So now we can turn the heat up a little bit and a very important ingredient now, a bit of white wine. So about a glass, a good glass. By putting the wine in, letting it kind of rehydrate all those vegetables and the sausage, then cooking it away, you're just going to get the most amazing, amazing flavour here. So let me get the last ingredient. This is some nice spongy sourdough bread, just about 250 grams. I'm just going to slice it up into little kind of one, two centimetre chunks. We're going to go in with the crusts as well. If you've ever got a bread that's too dry and the crusts are just like concrete, then simply put it in a little bowl, cover it with water or milk and just kind of scrunch it like a loofah, right. And then after like 30 seconds, pour away that excess water and it will be much, much softer, okay. So you can bring it back to life, even if it's really stale. About 30-40% of all the bread we buy ends up in the bin, so anything that stops us wasting is a beautiful thing. So let's just stir that through. The wine's now gone and the bread will start taking on some of the moisture from that stuffing. So what I'm going to do is turn that gas off, lay it all out flat and let this stuffing cool down. If we're going to roll that beautiful shoulder of lamb, we don't want to do it with anything that's hot. Can I give you a kiss? Why, every time I kiss you, you just run away. So this stuffing has cooled down beautifully. Let's get that lovely shoulder of lamb out. So you can see it's opened out like a Now we're going to stuff it. So I'm going to move it like this. If there's any little kind of fatter bits, you can just score it slightly, so it kind of holds on to our little stuffing. One thing I want to do is get my hands involved. Obviously they're clean, just scrunch it up. It's going to really soften up that bread and that will completely change the texture and you'll get an almost a creaminess out of the bread stuffing. Hey Buds! Yeah? Come and give me a hand. Okay. I've got messy hands now, so Buds if you can get the salt and pepper, sprinkle some salt and pepper on there from a height. Nice generous one. All over the whole thing. That's quite high. Not necessarily that high. Yeah, that's it. Beautiful. Lovely. And then we've got this lovely stuffing that I'm going to kind of pack in here like that. So you can pack it quite dense. So I've put it on about half. Buds do you mind um just putting that in the sink for me darling? The next bit you're going to love and you're very important for my success here. Actually it's really nice to do this together. So now we've seasoned it and put the stuffing in. I'm going to basically fold it over like this and it will fall out, so don't worry about it. As it falls out we'll try and repack it in again. Now Buds have you grabbed that string there? So this is very, very simple to do. Just get like seven or eight pieces of 60 centimetre string, put it underneath and then basically we'll put it an inch apart all the way along. So I always start in the middle, so I tie it one, two and then if you pull it tight like this it doesn't really let go, but then I can come back in and put that second knot in there and then I just cut it off like that. Chefs and butchers will make it look super flash and super perfect, please do not worry about it. As long as it gets tied up and you secure that meat that's the only thing that matters. Can I do one? Yeah. Can I do this one? Yeah. Okay, so like keep it roughly the same distance, tight as you can. Buddy's muscles are developing at the moment and I'm trying to get him to eat his fruit and veg every single day. I do eat my fruit and veg every day, whole plate of fruit every morning. Now our only job here is just to secure the meat and keep that stuffing in. Once it starts cooking it will set in shape, so you're going to be able to serve it just one slice wonder. You'll have the stuffing, you'll have the meat, it's going to be absolutely gorgeous. Okay, so in this tray which we did the stuffing, I'm going to put all the bones from the shoulder of lamb and it's really handy if your butcher cuts them up for you because you're going to get loads and loads of flavour out of that. So that can go onto that trivet of bones. Any of these little bits now we can collect and they'll go into the bottom of the tray and they'll get gnarly and sticky and they'll basically make the most amazing juices. Now if you can grab us a garlic buds. I'm literally just going to break this up into little chunks and leave the skin on. This is new season's garlic so it's a little bit softer, but basically this just gets broken into this tray. Any extra little sage leaves and a little bit of olive oil and that'll just protect it. So I'll cover this now buds, if you can cover that for me and that will go in the oven tomorrow for about four hours until super tender. It's going to be absolutely delicious. So one great job done. So next I'll have a little clean down and then there's a sauce that goes with this that is just amazing. Go and have a play. Okay bye. Thank you for your help, you've been very useful. Okay now for the most incredible sauce to go with that lamb. Think roast pork and apple sauce. Well we're going to go to apricots and in this case it's dried apricots that are sweet and sour and just gorgeous and we're going to do an infusion with beautiful lemon thyme. I've given it a wash, I'm going to put this into a little glass like this. I'm just going to pour about 300 millilitres of boiling water over this thyme and one minute is literally all you need. The flavour that will come out will be immense. So I'm going to put about 250 grams of these beautiful apricots into the blender and I'm also going to liven it up with just a little bit of chilli. Now you don't need that much and I don't want it to be hot at all, I want it to have a warmth. I'm just going to go for half and also I'm going to remove those little seeds which are the hotter part and then that can go straight on top and look at that, within 30 seconds it's even changed the colour of the water. So we now no longer need this right because it's infused all of its essential oils and flavours into that water. So in we go and give it a nice pinch of salt and a couple of tablespoons of extra virgin olive oil. That will give it a shine and a really nice grassy smell and taste. Just whizz it up until really smooth for about one minute. Oh it smells amazing, it looks incredible. The colour is something of joy, look at that. Right let's have a little try. Delicious. Sweetness and sourness is there and a very subtle hint of chilli. Put a little bit of flour and thyme in the middle and that I think is a thing of beauty. A fantastic sweet and sour apricot sauce to go with that gorgeous lamb. Right let's get this in the fridge and that's two great jobs done and dusted. I can't wait to serve that up with my slow roasted lamb at the feast tomorrow. It's the day before my celebration feast. I've already prepped the main lamb dish so next I'm going to get cracking on the crispiest roast potatoes and I've even got enough time to knock up the most beautiful dessert. It's all about getting ahead today so I take the pressure off tomorrow. I absolutely love days like today when I've got time off, I can play with the kids, I can do a bit of cooking, just chill out and today I'm also investing in this beautiful meal tomorrow with friends and family to celebrate some of the occasions that we've definitely missed out on. I've done the main course, the rolled stuff, shoulder of lamb and a little sauce to go with it. Now just before I put the kids to bed, I'm going to do the potatoes, just get prepped up, ready and rearing to go and I'm going to do a beautiful take on a panna cotta, which is going to be the dessert for tomorrow. So let's start with the potatoes. Now you might have seen me do this at Christmas time and it's the same theory, get ahead of the game, so I'm not here cooking too much when my friends and family are out there having fun, same theory right. I'm going to just cut them into three centimetre chunks and I'll parboil these for about 10, maybe 12 minutes, just to kind of three-quarter cook them and then I'll toss them in lovely olive oil, herbs and a flavour of lemon and then I can put them in a tray and let them cool down, pop them in the fridge and then tomorrow I just roast them. So in the water they go, season that with some salt, lid on top. Now when it comes to that 10 or 12 minutes, that's more than enough time to make a beautiful dessert for tomorrow. And I've got an easy way to get ahead with a simple twist on an elegant panna cotta. A beautiful, silky, creamy dessert that I can make tonight and leave to set for tomorrow. All I need for that is a little pan that I put on a kind of medium-high heat. In there I'm going to go in with 400 millilitres of lovely organic single cream. That's the main carrier of this dessert. Now while that's heating up nice and slowly, there's a key ingredient that we need to use here and that's gelatin. So you buy them in little packs, it's like a little stained glass window. So three sheets of gelatin, a little cold water, has to be cold water okay. And the cold water very gently starts to rehydrate this so it goes from bendy to almost quite sort of gloopy right. Now this is going to set anything liquid, so if you use a lot it'll be really hard and if you use just a little, so three sheets, it'll be elegant and just holding together, that's what we want. So as this 400 mils of beautiful cream comes up to temperature, let's infuse some flavour in there. So first of all we're going to sweeten it with 100 grams of golden caster sugar. That's our sweetness and as that cream's starting to heat up, we'll use that heat to infuse some beautiful flavour. So this is a vanilla pod, you can use the vanilla paste if you wish, but it's lovely to use a pod. I'm going to take that, run it down the length and those beautiful little mysterious black seeds we're going to scrape out. So this little vanilla pod goes in here and then we'll scrape the seeds like that and we'll give it a little mix up to almost like making a cup of tea, you know that cream's infusing and pulling the flavour out of that vanilla. If you wanted to scent it with a little bit of orange zest or lemon zest, which can be particularly delicious, all you need is one little piece of the peel here like that, makes all the difference. So shake that in. Now as soon as you see some bubbles like this, we'll turn the gas off and now in with the gelatin. Can you see how it's completely changed? So just mix in that lovely gelatin. Use a spatula or a whisk and then as it's cooling down, what I'm going to do is add in 400 millilitres of beautiful natural yoghurt. This is Greek yoghurt, it might not be classic because classic is all cream pretty much, but I love the blend of yoghurt and cream, you get the richness of the cream but the freshness and the lightness from the yoghurt. So what I need to do now is pour that into our little moulds here. So to do that I'm just going to put it into a jug with a spout, pull out that vanilla pod, it's done its job. Let's have a little try, delicious. What I want to do is divide this by 12. I've got little like espresso cups, but it could be little tea cups if you wish. Fill it to about almost a centimetre from the top. This is going to be the most wonderful dessert. Look how lovely and smooth that is, shining, glimmering. If I can paint you the picture. I'm going to serve some gorgeous strawberries, then I take you know some lovely ginger and short bread biscuits. Just get a clean cloth and just put my biscuits in there like that and then bash the hell out of it. So soft, elegant with crunchy bits and strawberries. Boom, boom, boom, boom. It's going to be absolutely amazing and how simple was that right? So for the panna cotta to set about four hours in a fridge, I'm going to put them in tonight so they're all done and dusted for tomorrow and then it's easy to serve. I think they're going to love it. Right, the potatoes are ready and raring to go. They've had their 10 or so minutes and I'll want these to sort of steam dry a little bit. Just give it a little toss and then see that it's almost beaten up on the outside and that bit of beaten up potato will give you crispiness. So let this cool down. I've got a big old roasting tray. In here I'm just going to add a little olive oil, a couple of tablespoons and then season it with salt and pepper and then go heavy on lemon, right? Really fresh, really summery. So I'm going to use the lemon and the zest. That'll work really nicely with the lamb. So if you just use the lemon peel like that, that will roast up beautifully. It'll kind of caramelise, it'll go sweet and delicious and it's not bitter, it's the white part that's bitter, not the yellow. So let's put the peel of a couple of lemons in and then the juice too. Now because you put the lemon juice in it and the oil, that's going to protect the potatoes so they won't go black or anything like that and then tomorrow all I have to do is literally throw it in the oven. We need to dress it so every potato has been kissed with that lemon and oil, okay? That's important and then also we need them to be in one single layer, that way they're going to get really, really crisp and be a joy to eat. So that's it, I've got some nice prep done, the lamb main course, the potatoes, the dessert and a sauce and I'm even going to get time to have a quick clean down, put the kids to bed. Happy days, brilliant. It's the morning of my celebration feast and I'm already ahead of the game because yesterday I prepared the beautiful lamb main course and the stunning dessert so that I can make the most of being with my friends and family. All I need to do today is get my main course in the oven, make a salsa to go with my lamb and knock up a super simple starter. So I've been preparing this beautiful celebration meal for my family and loved ones. I did most of the work yesterday which is fantastic and that's what it's all about right? I want to prepare a meal which is nearly all done so when my friends and family get here I can be spending more time with them because at the end of the day it's about being together right? That's what it's all about. So let me get you up to speed, I've done this beautiful shoulder of lamb that's been stuffed and rolled. We did that gorgeous apricot sauce, we've done lovely potatoes, we've made fantastic yogurt panna cottas. So the only things I've got to do today is a lovely salsa to go with the lamb and the apricot sauce and then I need to work on a beautiful starter and I've got some amazing ingredients for that and then maybe a cheeky little cocktail. So I'll start off by getting this lamb in the oven. Now let's just talk about that for a second. It's going to take about four hours to cook okay. I'm going to put it into an oven at four whack and immediately turn it down to 150 degrees celsius which is 300 fahrenheit okay. So you've got that high heat that immediately goes down to sort of low and slow. Four hours of cooking, I'll baste it halfway through, give it lots of love and also if you get to half an hour late it doesn't really matter, if it cooks an extra half an hour it doesn't matter. Okay so lamb's in the oven. Now I'm going to do a fresh green sauce, it's a kind of salsa verde but with a few little ducks and dives that's going to make it perfect to go on top, literally on top of this beautiful slow-cooked shoulder of lamb. So we're going to start with fresh herbs, got mint here, I've got parsley, we've got the cornichons, capers and anchovies, still classic salsa verde area. Then I've got English mustard instead of the Dijon mustard. I'm going to add beautiful olives, green and black and then some pistachio nuts. So let's put it together with the parsley, the stalks are rather delicious. I'm just going to take the ends off of those really big stalks but these little ones here are really sweet and delicious. So I'm just going to finely slice those stalks up and then we can just finely chop the leaves. Then the mint, mint sauce is classic with lamb so we're sort of harking back to that classic mint sauce vibe. So what we can do is just start roughly chopping this up. You can do this in a food processor if you like but I just love doing it by hand. Then we'll make a little well in the middle and we'll start adding those lovely fragrant ingredients. So first up I'm going to add the pistachios, about a tablespoon goes in. They're rich, they're moorish, they'll really add to this. Then I'm going to use capers, about a tablespoon again. So with the cornichons another little sort of tablespoon and then olives. These have got stones in so when you're buying olives try and buy the olives with stones in, they will always taste loads loads better. Now these black ones just squeeze it and the stone will just shoot out really easily and then with these green ones just use a little knife just to cut the sides off like that. So it's about a heaped tablespoon goes in and then with the anchovies I just want four little fillets. One, two, three, four. Then we're going to carry on chopping all these lovely ingredients. So you know what's really exciting about today is I haven't had a family meal with my mum and dad since lockdown. Same with Gennaro and I've got friends coming around as well, so really really exciting. It's going to be lovely to be outside, to enjoy good food and have a really good laugh. So now let's turn all these gorgeous chopped things into a beautiful salsa. So we'll start with the mustard. Now in a salsa verde you'll see Dijon mustard used, so the English will just give it a little bit more fire. I'm going to use like four tablespoons of extra virgin olive oil, so just let it loosen slightly and then some nice red wine vinegar, about two tablespoons. That will give it the most fantastic acidity and it will cut through the richness of the lamb and then I just want to loosen this up a little bit with a splash of boiling water. So I'll wet my kettle on, just gonna season this with some black pepper. Okay so in we go with a little splash, about 100 mils goes in. So the boiling water is just fantastic at shocking the herbs and pulling out those flavours and you can see it's now a nice little texture where I can easily spoon that off like that. Let me have a little try. It's tangy, it's fragrant and that sauce, all of it is going to get poured over the whole shoulder of lamb, like to cover it. So it's going to be amazing. Richness, tenderness and that which is full of life. Job done. So let's get some knives and forks. There we go. So do you want to sit next to me? Is that perfect? That's really pretty. I'm bored, can they run off? This room smells incredible. That is the thing about these lovely slower cooked cuts of meat. This has had just over four hours and I've basted it halfway through and just gave it a little few splashes of water. In return for that you'll get the most moist, succulent meat. Look at this, give it a little baste, get a fork, stick it in here and if you can effortlessly just pull that out. Right that's when you know you've got something that is groundbreakingly delicious. Chef's treat, oh my lord. Falling apart. Wow, absolutely delicious. Little kiss of the juices, put a few of those crispy bits on top. That will stay hot now for a good hour and a half out of the oven. So before I get on and make my gravy, steal a little fat on these potatoes. Right, not a lot, just a little bit. It's gonna make them just taste amazing and then the excess fat I'll pour into a little jam jar. So instead of throwing the fat away, what we're going to do is reuse it another day. I've just put a few little herbs in there and when you pop that in the fridge that will solidify. So now you've removed most of the fat from this tray and you're left with all these, see these sticky kind of marmitey bits, these are perfect. I can now mush up those bits of garlic. These bones and sticky bits are going to make the best gravy ever. Turn the hob on to like a medium high. Let's get this sizzling. I'm going to put these potatoes now in the oven, so these will have about an hour at 200 degrees celsius, 400 fahrenheit. I'll put these at the bottom of the oven so they get a nice crispy bum. Okay, so very quickly we're starting to sizzle in this pan and I'm going to put two tablespoons of plain flour in. That's what's going to make it nice and thick and gorgeous. Now there's one thing that I quite like to do as a lovely little optional extra and that is give it a little kiss of a jam. I particularly like blackberries, blackcurrants, stuff like that. Just one tablespoon, it's a fantastic little cheat. That will give it like a real nice background sweetness but subtle. The other little tweak is some red wine vinegar, about a tablespoon goes in like that. So all I'm going to do now is just cover it with some water, one, one and a half litres of water goes in and just let that simmer nicely and it'll start to thicken. It's just going to extract more and more flavour out of the marrow bone of those bones, so good. So I've got gravy, I've got lamb, I've got potatoes in the oven. What I do do with the lamb, just cover it in a little bit of tinfoil, then I'll cover it with a tea towel just for a little bit of insulation. So lamb's done, I've got the gravy ticking away. In about half an hour I'll put it through a sieve and you're going to have the most incredible gravy. Good times. So that's the main course sorted and with my guests arriving soon, I'm going to get cracking on the simplest little starter to get you out of the kitchen and ready for the feast. Delicious rainbow tomato crostini. Hot garlicky toasts topped with some amazingly juicy tomatoes, a beautiful herb salad and some gorgeous goat's cheese. Let me show you how to do this, it's the simplest thing ever. So we'll start with these two beautiful plump red tomatoes, cut it in half. Look at that, the shapes are amazing. So here's the trick, you take this open cut side and you hold it against the grater like that and you push down, obviously you're careful with your fingers, but you literally push the pulp through the grater and what you end up with is the seeds on one side and the skin on the other. What's interesting is this method of grating it, you can almost smell the flavour before you taste it. This is starting to smell like my granddad's greenhouse when he used to grow tomatoes back in the day, it's got that amazing fragrance. So there's not many seeds in this one, which is good, different varieties have a different amount of seeds. If there's a lot you can just put it through a coarse sieve and get rid of them. I'm just gonna season this with a little salt. That is one down, so like here's the orange ones, I might need four or five for this to get the same volume of juice. What I love about this starter is it's utterly simple. Look at the colour of that. So let's season it up with a little salt, let's have a little try. It is so heavenly good. So next up let's go for the green one. Isn't nature just incredibly tantalising and crazy? I can hear river. River is my youngest son. He's bonkers. I can hear him making all kinds of noises. I don't know what's happening out there as far as our little location, our little festival's concerned, but we'll see soon. So there you go, the four wonderful colours of our tomatoes to go on that hot garlicky crostini. Next the toasts. I'm just going to grab a nice little baguette, this is a nice sourdough one. We want one centimetre slices. I'm going a little bit thicker on this one, just because I want it to soak up all that amazing tomatoey juice. Now I'm going to toast these at the last minute, that's pretty much the only thing I have to do for this starter when our guests are here. And then just by having this damp cloth over the top, it's just going to keep that bread fresher for longer. Last but not least, the herb salad. Let me show you one thing. Now herbs in salads is lovely, but an actual herb salad, a purely herb salad, is a thing of joy. I'm thinking things like, you know, rocket's quite mustardy, quite hot. This is fennel, fennel tops right? More fragrant, more aniseedy. Next up, basil. So the little basil leaves, much more succulent. This is dill, this one's tarragon. Parsley leaves. You could take something like the humble celery, just finely slice it and that'll be so good. There's one last curveball that I think is really cool and that's edible flowers. Little violas, gorgeous marigolds here. So let's use this same icy water to refresh all these herbs and they'll perk up beautifully. Then you can drain it and pop it on a clean tea towel and you've got a lovely herb salad. So look at that for a story. Loads of colours, loads of vibrance. I think people are going to love that. And with the feast raring to go, I can't wait to get it on the table. I'm getting properly excited as I've got my friends and family getting together again for the first time in ages and to celebrate, I've been preparing the perfect get-ahead menu. The main course is in the oven, the starter is almost ready to go and the only thing left to do is a cheeky cocktail. With my guests on their way, it's nearly time to bring this beautiful meal together. So the vibe we're going for is a little bit festival. So sofa as you do, got a projector up there, a white sheet, so we're going to play a film as the sun goes down. Got the tent up just in case the kids want to kip out. Got the bar set up, it's gonna be brilliant. Mum, dad, welcome. Hi. How are you? Can I give him a hug? Big one, big one. Would you like a drink mum? Yes. I'm gonna kick off this party with a lovely cocktail and even though the weather might be up and down like a yo-yo, this cocktail, a frozen mango caipirinha is gonna put a little bit of sunshine everywhere. I'm gonna make it with fresh mangoes because they're so sweet and honey-like. So let's peel this mango down, start at the sort of pippy part here, go down, feel the seed and then angle your knife and go around it like that and you get a lovely lobe fall off of it. Hit the seed, just angle the blade and then go back around it like that and then you've got this little part here which you can just take the skin off and you can just squeeze that mango into your liquidizer like that. With regards to these parts here, I simply cut it into three. I'll just put my knife down like that and cut that lovely succulent bit of mango off. So that's how I do it but if you look at the next generation, young Buddy, let me show you his little hack. You just take a cup, in this case it's a little jug, and you put the skin at the side of the cup and do that. So there you go, that's what you learn from your son. Buddy's way wins. That's life though right? So in we go with the mango. I've got 400 grams weighed out of ice okay, so that's going to give you a beautiful slushy like format. Then we're going to go in with lime juice, 100 millilitres of lime, which is about four limes. So I'll give them a little roll, this will just help get the juice out, then cut them in half. So we're getting the sweetness from the mango and the acidity from the lime and then we're going to get some honey, just a good generous teaspoon, just to balance the attack of that lime. Look at that, beautiful. And then really the hero of the show, it's called cachaça. It's the classic spirit of Brazil. It's rum based and it's absolutely fantastic. 200 mils goes in. For kids you just do it without the cachaça, happy days. Then all we have to do is the fun bit and we're going to whazz it up to make the most delicious flashy slushy ever. You can smell it, it smells amazing. Right, let's do one first. Just pour it in. It's like a slushy, it's like a smoothie, it's a thing of joy. Finish that with just a little slice of lime, just on the side of the glass. Maybe a little bit of mint. Look at that, guaranteed sunshine, even if it rains. Come on, there you go. Right, better try it just in case. I mean that is a slushy beyond all belief. Lime and mint are best friends with mango, so this is a proper party going on and it's the cachaça that brings it all together. So let's tray up and let's get my guests loved with some of these amazing cocktails. I think they're going to love it. Mum, this drink is absolutely your speed. That is a mango caipirinha. Oh, fantastic. Enjoy it, you're going to love it. Oh, lovely to see you, how nice to see you. Thank you for inviting me. Gennaro, would you like a drink? I want some of the best. Mack, your best. You want to sit next to May? Well you have to go and ask her if she lets you sit on her lap. Oh, it's so nice to see everyone, honestly it's a joy out there, it's so good. So let's just have a little recap on the state of play. Lamb's done, gravy's done, got the potatoes in the oven, so we're really good on that. Dessert's already done, so easy, easy. It means I can be out there where I want to be, having fun with the friends and family. So the last job for the starter is the toasts. So what I want to do now is just rub this with a little bit of garlic. If you want to have that lovely kind of garlicky bread vibe, you don't have to chop the garlic up and put it in butter. Let me just show you, it's the simplest little trick. Take a bit of garlic and just brush it once, that's it, just once and you can smell it straight away and once you've done that, we can just drizzle it with a little oil at the table and that's just beautiful. One little stroke is all you need and then that's it. Let's sit down and have our starter. Okay guys, pomodoro, rosso, verde, here's some hot toasts. So my recommendation is just like literally take one toast, put one load of tomatoes on top, help yourself with some cheese and there's little herb salads. Excuse the fingers. So yeah dad, you can put some tomatoes on, go for it. It's a summer in a plate. Guys help yourself to some cheese. You know the yellow one really tastes good, I love it. It's quite nice when the bread soaks up the tomato juice isn't it? It's a lovely idea, I like the simplicity of it. So on to the main course. The lamb has been resting beautifully. Pull the string off, make sure you get all of it and it should all come out in one. There you go, so we'll get rid of that. Now what I have done is put some lovely green and yellow french beans on. I'm gonna have two cloves of garlic and just very simply grate it like that. It's the simplest little dressing ever. That'll be quite pungent and quite sort of peppery. So I'll hit that with some salt, a little bit of cider vinegar. The vinegar will start to change the garlic and almost lightly pickle it. So you can knock that pungency back and then just a couple of kisses of nice extra virgin olive oil. So these are cooked perfectly now. Let's turn that off and the perfect time to dress beans is when they're really hot. As soon as that heat hits the garlic, the smell is just something else. Make sure every single bean gets tossed in that nice cider vinegar, olive oil, garlicky dressing. Beautiful. Let's have a look at these potatoes, they should be really nice and crispy by now. Look at that, absolutely beautiful. Look at the colour, I love it. Beautiful roast potatoes. Last but not least, gravy. So this has been reducing down. I did it without spilling it for once and I got leftovers. Let's get these out and serve up dinner. Guys, have a little look at this. Do you mind if I serve yours up and then I can put everything in the middle of the table? Yeah sure. Is that leg or shoulder? Shoulder. Oh, my favourite. Who wants the end bit? I'll have the end bits. I want the end bit. We all want the end bit. And who's this for? This is for Gennaro, the king of the table. Dad, this one's for you. Well done me darling. Here nanny. Oh wow, oh that looks fantastic. Right, enjoy everyone. Tuck in. I'm gonna make this and have friends round. That apricot sauce, can you taste the thyme in it? It's really good. Do you want some gravy? Yeah, on there, now on here, and then on here. River, why have you got two plates? Because this is one for mum and this is one for potatoes. Guys, if I may say, I've been dreaming of this moment for a long, long time. It's so nice to have us all back together again. Cheers everybody. Love you all. Cheers. Life is about memories and today we've made a memory. Thank you dad. I could do a whole paragraph and it's never as good as dad's. Dad does three words. So with these panna cottas, you can eat them out of the cup or you can just pop them into some boiling water like that and you count to about 10 seconds and then at that point we'll take that out and quite simply you go like that, you go shake and out it comes. Perfect little wobbly jelly. The dinner's gone so well. It's been everything that I wanted it to be. Family together, people laughing, giggling, everyone so just grateful to be out and about. Just take a little bit of elderflower cordial and about two or three tablespoons I'll put over there and I'll just mix it up and this is the most incredible way to dress strawberries. That flavour of elderflower is just something else and all you need is a little kiss of that on the side. I can smell the elderflower, that's how gorgeous it is. What's really nice is you get these little juices here. It's so nice. So all I'm gonna do now is just finish it with a little bit of mint and I've bashed up my favourite biscuits and that's gonna be crunch. So you've got that lovely delicate panna cotta, the sour fruit and then the crunchy bits. It feels like a real treat. Tuck in guys. Thank you. Wow. Mamma mia. The strawberries are outrageous. So cooked cream, this is with half yoghurt. Really delicious. I love it. I never had it before with yoghurt inside. That is really nice. It's fresh. Well done big boy. Really love it. So guys we have a bar over here that is fully loaded. We have a tent here for anyone that wants to stay the night. Yes. Gennaro. We're going to project a film up there and then we can have fun. Okay. Cheers everybody. Come on bud.