Jamie Oliver Together

>> JAMIE: Hey!

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 a 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.

>> JAMIE: 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!

>> Cheers!

>> JAMIE: 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.

>> All together >> JAMIE: Now is the time to celebrate the power that food has to bring people closer.

>> Ah, can't wait to see everyone.

>> JAMIE: And more than anything, cherish those memories with the ones that you love.

>> Cheers, guys!

>> Cheers.

>> JAMIE: It's all about that simple thing of just sitting at the table with someone you care about.

>> This is seriously good.

>> JAMIE: Sharing food and enjoying the moment.

(laughing) Tomorrow, my friends and family are coming over for the ultimate picnic.

(laughter) And to take it up a notch, I'm gonna be serving up not one, but two super-tasty quiches; a gorgeous couscous salad that's packed with veggies; some crunchy pickled veg to tickle your taste buds... (laughing) >> Whoo!

>> JAMIE: ...some quick and easy sides; genius jam jar prawn salads; and Buddy's giant crackers.

And for dessert, a dreamy, light tangerine drizzle cake.

>> Here's to us.

>> It's been too long!

>> It's been too long.

>> Cheers.

>> JAMIE: It's the perfect menu to bring people together, wherever you happen to be.

For me, there's something really beautiful about the great British picnic.

It's exciting, getting out there into the wilds and having a feast.

And I know that you can just grab-and-go stuff, and kind of make it convenient, and we've done loads of that in the last year, care packages, and all of that stuff.

But the idea of making an event, of meeting up at a location, taking food that's not just good at home, but great out there, things that really surprise you, getting all those little extra details, I love that, and I've always loved that.

Some of my earliest memories from the age of, like, four or five, I think, was out having picnics, playing games, you know, Norfolk Broads, it was beautiful.

So the food for me is just an excuse to, like, aid that moment.

And I'm gonna make a good old-fashioned quiche.

In fact, I'm going for two: one with a creamy butternut squash filling and a second flavored with gorgeous mushrooms and goat's cheese.

So let's start off here.

Quiche, absolutely easy-peasy, starts with pastry, short-crust pastry.

500 grams of plain flour goes into a little bowl.

A good pinch of salt goes in.

A traditional recipe is pretty much always half fat to flour, so 500 grams of flour, 250 grams of butter.

Now, the great thing is... ...your average pack of butter is-- guess how much.

250 grams, so you don't even have to weigh it.

Brilliant-- we'll slice this up into little cubes.

You want the butter to be nice and cold, so you can work with it.

We're gonna use these, best gadgets in the kitchen.

If you are warm-handed, as am I, you can just wash them in cold water, or put them in ice water, and you're good to go.

So take your thumb and forefinger and rub the flour just like that, very simple little technique.

This recipe that I'm giving you is enough to make two bases for a quiche, but even if you want to make one, still make this amount and then the second tart tin that you line, keep in the freezer for a rainy day.

Just do that for a couple of minutes and it'll start to look like crumble topping, little breadcrumbs.

We'll take these little rubbed bits of flour and butter, all right, we'll take that, and just by simply adding eight tablespoons of cold water, we're gonna bring this together to be a dough.

And the way that we do that, we need to be quite clever, because I don't want to knead the dough and make it tight.

I want it to be short.

And short means it crumbles and splinters.

So now I'm just gonna kind of bring it all together with the least amount of fuss possible.

I'm almost pressing it together.

Let's get that onto our little surface here.

Almost the least amount of work, the better.

And that's it done.

I'll divide this into two, so I can show you two options of how we can line these molds here.

One, I'll kind of just press out with my hand, as much as I can before it starts to break up.

And I'll put it in between two bits of greaseproof paper.

And then I'll roll it out later.

But some people get scared about rolling it out, okay?

So I'm gonna show you another way to do it, where you just literally form it into a ball, and we'll rest that also in a little bit of greaseproof paper.

I'll put these in the fridge for about half an hour to let them relax.

Happy days.

(kids yelling) I'm gonna do the filling now for these gorgeous quiches, and this recipe is a really good principal that you can make your own, okay?

So I'm gonna make a squash filling, and for this recipe, I always need 800 grams of a chosen vegetable.

Now, it could be squash, it could be mushrooms, it could be courgettes, it could be cauliflower, it could be carrot, it could be whatever you're passionate about, but 800 grams is the magic number.

I'll just take the end off the squash like that.

Carefully half it.

We have these seeds that we don't want, so we can just get a spoon in there and shift those out.

And you don't have to throw those away, because they can be roasted up with a little salt and paprika, and they're nice little bar or beer nibbles.

We like that, or you can compost them, and you can even dry them, and then grow them into squashes again.

So, there's lots you can do.

And then I'm gonna just get a little speed peeler and take this little thin skin off.

Then I just wanna slice the squash up into, like, two-centimeter chunks.

We'll put some olive oil into a pan.

Just a couple of little tablespoons.

Then we go in with the squash.

A little salt in there like that.

And then we're gonna go for one onion.

Again, we're gonna roughly chop that.

In we go.

(sizzling) And then four cloves of garlic.

And then we just wanna let that fry on a medium heat for about 20 to 30 minutes until golden and caramelized, and you're gonna amplify and intensify all of those flavors.

By doing that, that's the secret ingredient, right?

Time.

And I might come back once or twice, give it a stir and a little splash of water, and it'll be absolutely beautiful.

Right, squash is ready.

Have a little look at this, because this is a really important part of cooking.

Right?

We have earnt flavor right there, look at the color of that.

Absolutely beautiful.

And that intensity you can't fake.

If I'd have boiled the squash in ten minutes, and then made the filling, it would taste completely different to that.

Let it cool down.

So let's line these pastry cases now.

So I've got my flat one and my ball.

You can see by pushing it out like this, we've done half of the rolling out.

We can give it a little dust of flour so it doesn't stick to the rolling pin.

Because we've made such a fantastically short pastry, if things start to break, you can put this piece of greaseproof paper on top, right?

And it kind of just seems to just create a little bit more protection.

I want it about half-a-centimeter thick.

Try and put your weight evenly on the rolling pin.

And if you're nervous about, is it too big or too small, pick up your mold and use that as a kind of gauge.

You'll wanna have a little bit of overhang here.

I think that's looking pretty good.

It's not utterly perfect on that side, but we're gonna go with that.

Put a little bit of oil on this mold.

The same on this one, as well.

Rub it up these little edges.

Now what I'm gonna do is take my rolling pin.

And I'm gonna re-roll it on here, then we're gonna take one of our molds, and we're gonna unroll it over the top, really gently.

Ease the pastry in, just ease it in.

Right into the corner.

And your fingers can be a little bit sharp sometimes, so what you can do is, if there's a little bit of excess dough, what I do is, I just put it together in my hand, like that, and squeeze it into a little ball, right, almost like a version of my finger, and I'll use that to tuck that into the corners to give you that lovely fitting.

The great thing about these tins is, we're gonna make our quiche in here, we're gonna bake it in here, we're gonna travel it in here, and we're gonna serve it out the other end, in here, as a little protective kind of best friend.

But there's a little bit of cracking going on, and that's proof that you've made a really great short pastry, so don't be upset about that.

What we can do is kind of put it back into shape.

Traditionally, when you get to this point, you would cut all of this excess overhang pastry off, because you wanna bake it blind.

I just have the overhang and I keep it there, and that weight of that pastry holds it in place and stops it from falling down.

So the only thing I've got to do now, I'll use a little fork, like this, and I'll start, just at the edge, and that will just relieve the steam that's on the bottom of the pastry when it cooks.

I know it looks unfinished, but afterwards, when the quiche is cooked, we can remove that excess overhang, and it will be beautiful.

Okay, next one, this is a different technique and some people prefer it, because they get a bit frightened of these.

Get your ball of dough and we slice it the thickness that we want the pastry to be.

Okay?

Which is half-a-centimeter.

It's like a little pastry pack of cards.

And put your cards into this little mold, and up the sides like that.

Leave a little gap, 'cause there is excess pastry there, and we're gonna push one bit into another bit.

It's not traditional.

It's quite kind of DIY, but I like it, and it, guess what, it works-- it works really well.

You're gonna get a more rustic pastry this way, that's for sure, and there'll be more little gaps and parts that you'll have to fill, but that's fine.

All we do now is use our fingers and we push it all into each other, like that.

Up the sides.

One little bit of pastry will kind of grow and join, and be part of the next.

I kind of prefer this in a way, 'cause it feels more humble, more rustic, and it feels more my style.

Do the same thing with a fork, like that.

And then I'm literally hugging this pastry around the side.

So here is two very different, rustic ways to line a pastry mold.

Neither is right nor wrong.

Choose the one that suits you best.

I'm gonna put that in the fridge until I need it, so these I'm gonna cook tomorrow, so I've got one job in the bag, ready and raring to go.

So let's make this gorgeous squash filling for the quiche.

That big load of squash has now reduced and cooked down.

That is gonna be absolutely tasty as you like.

I'm gonna use a liquidizer.

Just scrape all those gorgeous bits of squash in there.

Try and get it in the liquidizer, of course.

This is a principal recipe, so whatever veg you go for, we get to the same stage, and then we add 100 mils of single cream, then 100 grams of beautiful cheddar.

I'm just gonna slice it up like this.

And then, six lovely free-range organic eggs.

Crack those in.

So that's our filling, simply just whizz it up.

(whirring) That's it, job's a good 'un.

So, what's nice about this is, if you look at the texture as I pour it out, it's just silky-smooth, it's elegant, but you could do that with mushroom, which I'm actually gonna do, and you could do this with cauliflower-- cauliflower cheese... (gasps): Lovely.

You could do it with lovely greens-- spinaches, kales, all that kind of stuff-- but most importantly for me, and this beautiful meal, and bringing my friends and family together, I wanna get ahead of the game, okay?

So pastry cases, done, in the fridge.

Filling, done.

And then tomorrow, I'll bake the pastry cases for half an hour until golden, at 180 degrees Celsius, which is 350 degrees Fahrenheit, and then I'll pull it out and pour that filling in, and pop it back in for around about 40 minutes.

And then you're gonna get the best quiche ever!

So look, let me put that away and then I'm gonna make a mushroom version of the same.

Buds, do you wanna come and help me with some mushrooms?

>> Yeah.

>> JAMIE: Buds, can you toss?

>> Yeah.

>> JAMIE: Have a go.

Go on.

Go on, son.

Go on, yes, yes!

Yes!

Yes!

(exhales): I'm so proud of you.

>> Ah.

Are you really proud of me for cutting a mushroom up?

>> JAMIE: Yes, so, like, you don't know, that makes me so proud.

So now, we do exactly the same with the mushrooms.

(birds chirping) So if I may, I wanna give you a recipe that I do quite regularly, and it's the most incredible way to get more veggies into your life.

My pretty pickled veg.

Something crunchy to go with these lovely quiches.

There's many things in our life that we love to enjoy that really are elevated by the concept of crunch and pickle, right?

Pickle, come on, man!

Whether it's a kebab-- pickle.

Whether it's a burger and relish, it's got pickle in there.

Whether it's lovely fish and chips, tartar sauce-- pickle in there, like, pickle is everything.

What we need is 1.2 kilos of beautiful mixed veggies.

I've got radishes, I've got some yellow beans, runner beans.

I've got a whole cauliflower, fennel.

This bonkers beetroot that I've grown-- look at that.

Wow!

Pretty much most veggies that you love, we can get in here.

Just make it a nice bite size.

I mean, if you think about it, up and down the country, and around the world, in people's fridges are versions of pickles and relishes, and then for our little picnic, what's lovely is, you can chill it right down and you just take a little jar of it, open it, and you can just have a nice little nibble, some cheeses, some cured meats, a bit of quiche, a bit of this, that, and the other.

That little kind of pungent, tangy crunch-- I love it.

(sighs): Quite passionate about pickle, actually.

(laughs) So get a nice big pan of salted water on the boil, and then we're gonna go in with the harder things first, so the beets definitely need a little bit more cooking, say, than the broccoli.

And then we'll go in with the cauliflower.

Some carrots going in.

Then I'll go straight in with these beans.

We're not actually trying to cook these veggies, we're just taking the rawness out of them.

We want them to be crunchy.

And then the broccoli, I'll just put in for the last minute, okay?

So it's very, very brief, but we wanna retain all that lovely freshness.

Now, let me show you the basis of a really nice, light, flavorful pickle.

So in a big bowl, I'm gonna add 350 milliliters of vinegar, and I love using cider vinegar for pickles, particularly.

Then we're gonna go in with a tablespoon of sea salt, so it's the salt and the vinegar that is gonna preserve and protect these lovely veggies, okay?

We wanna just taste the vinegar.

(smacks lips) And we wanna balance that with sweetness.

So I'm gonna add about a tablespoon of honey to this pickle, just to give it that sweet and sour vibe.

Then we can add other perfumes and flavors: spices, herbs, that sort of thing.

Here, I've got some lovely herbs from the garden.

Like bay.

Gorgeous flavor.

Just dip it in that water like that, get the lovely oils going.

Straight into the vinegar.

Got things like thyme here.

And then some mustard seeds.

Tablespoon of white or, I'm using black mustard seeds.

Either one is great, or a blend.

They will soften up, almost like your whole grain mustard, and give you a lovely texture and flavor.

Then I've got some peppercorns, it could be black.

I've got some black and white and red ones.

I do wanna add a little bit of spice, because I love it, so I'm gonna take two or three chilies, different colors, if you've got them, and just sort of slice them up.

It'll be a gentle heat.

And then this veg here has had just four minutes of boiling, so just drain half of that water out.

Take about a pint, let's say, 500 mils of water, and put that in with your pickle, and your veg.

So while it's hot and steaming, we're just gonna get two spoons in and just toss it in that lovely vinegar and spices, and that heat will start pulling out the flavors and it's gonna be absolutely gorgeous.

And then what we wanna do is just submerge all these veggies in this gorgeous liquor.

(crunches) It's not soft, it's got crunch.

There is that tartness, that tang from the vinegar.

Really, really lovely.

As this cools down in the fridge, it's gonna get better and better, and tomorrow, these'll be crunchy, crunchy, crunchy.

Only thing I do now, to make sure that every single vegetable is loved and looked after in the world of pickle, is, grab a little plate, put that on top, and just weigh it down a little bit.

How joyful-- if I were gonna be a vegetable, I'd wanna go that way, happy days.

It's the morning of my picnic feast.

Today, I'm gonna smash out a gorgeous couscous salad, some speedy crackers, and get those quiches cooked up.

So I'm looking really good, it's very chilled.

Outside is looking absolutely gorgeous.

We have got blue skies and I'm so excited because my sister's coming round, and I love her to bits.

I don't see her enough, and she's coming with her three boys who are all grown up now, and we never really get them all together until it's Christmas, so that's gonna be really special.

And then I've got two of my best mates and their kids coming round, and it's just gonna be a nice family day, kids running around, so super-cazh.

I'm gonna bake these beautiful pastry cases off now, for the quiches, and remember, traditionally, you would line it with greaseproof paper, or clingfilm, and then baking beans, and bake it blind and there's that whole two-step process.

We're not doing that, okay?

I've simplified-- how?

By doing the overhang method, right?

Once it's cooked, I'll clean that up, and I'll show you how to do that later.

So, these two pastry cases go in the oven for about half an hour.

Now, the temperature's 180 Celsius, which is 350 Fahrenheit.

I'm gonna grab myself a little basket and go and get some veggies from the garden, 'cause I'm gonna make, like, the most amazing couscous salad that I absolutely love, and my whole family loves, so I'm gonna show you how to do that.

(water dripping) I've just got some lovely veggies from the garden, but look, when you go to the supermarket, have a little sort of look around, see what's there.

I'm gonna use some of these to make the most amazing couscous salad.

This is gonna be a brilliant part of our picnic.

My super-scrummy greenhouse tomato couscous salad is perfect for upgrading your picnic fare.

Every picnic needs a lovely salad, and this is probably one of our favorite as a family.

We just love it.

Hot, room temperature, cold, the next day, in packed lunches-- it's absolutely delicious.

It even makes a lovely light dinner or a lunch.

Beautiful, so let me just gather this up and then I'll show you what to do, so, couscous salad.

This is the most amazing technique, I think.

A lot of people always think you have to cook the couscous, right?

So they'll be putting boiling water over that, but this salad is not gonna be cooked.

We're gonna rehydrate the couscous with the most amazing tomato dressing.

So, 300 grams of beautiful couscous, and I'm gonna get myself a liquidizer.

You want about 700 grams of lovely, ripe tomatoes.

Any tomatoes you like.

I'm just gonna quarter these up.

I'm gonna leave the stalks on, 'cause I'm gonna sieve all this, and weirdly, and strangely, and wonderfully, the stalks kind of give you that vine-y smell and taste.

A nice pinch of salt.

In there, maybe half a chili.

I don't want it to be hot, but I do want a little hum.

And then herb-wise, basil is best friends with tomatoes, so two nice sprigs, I reckon.

I'll just rip those into there, and if you want, you can put the stalks in, no worries.

I'm gonna add four tablespoons of nice vinegar, so red wine vinegar, white wine vinegar, it doesn't really matter.

And then a little splash of water.

So give it a nice little whazz up.

(whirring) (blender stops) And then get yourself a coarse little sieve, and I'll pour this through there.

I'm literally gonna feed the uncooked couscous with this amazing tomato dressing.

The smell right now is the smell of my granddad's tomato greenhouse.

It is unbelievable.

Let me just stir that in and that's gonna plump up.

So you won't just have the best-tasting couscous you've ever had, you'll also have the most amazing texture.

It's much lighter, more bite-y, more al dente.

In about one hour, this will look completely different.

As the couscous swells up, I'm gonna roast some lovely baby vegetables.

So I've got a roasting tray, and then I've got some courgettes here.

You can get things like peppers, asparagus, aubergines.

I'm just gonna cut it in half, like this.

I love bigging up courgettes, 'cause I think a lot of people think they're not very nice, but actually, if you roast them really hard and fast, with a little salt and pepper and olive oil, it's really, really nice.

Radishes, I know people don't normally think you can cook radishes, but they roast really, really well.

You know, the great thing about this recipe is, you can use any mixture of veg or any singular veg.

Lovely.

Simply season these with sea salt and pepper.

A little bit of oregano.

With a kiss of olive oil.

So, let's just give this a little toss-up.

I'm gonna use four cloves of garlic, and I'll slice those up.

Then, black olives.

Just grab six or seven.

Get the olives with the stones in.

They're much more fragrant, much more juicy.

So just put your thumb on the olive, and then you can easily push this little stone out, and then you can tear the olive up.

Let's sprinkle that into these veggies.

So I'm just gonna use that half of chili, and then another one, so one-and-a-half in total.

Now, the inspiration for this dish really came from being on the island of Sicily, and making couscous from scratch with semolina and water, with a nonna, a grandmother, but I have got a little curveball here, which is not Italian, it's Greek, and that's feta cheese, and I just love, just love baking feta cheese.

I grew up always seeing it on salads, like sprinkled cold, but actually in Greece, they're cooking it all the time.

They do so many fantastic things with it.

And I wanna show you a little preparation that is actually a little bit Italian, and they often do it with dried herbs, but I'm gonna do it with fresh herbs.

So, on a board here, with some black pepper, like this, and some beautiful herbs like that.

This is just oregano-- you could use any herb you want.

And I'm literally gonna just press this pearly white feta cheese onto the pepper and the herbs, like that.

And by doing that, you're just kind of creating this amazing opportunity for flavor and crispiness.

A little olive oil.

Just toss up these vegetables, like that, and make a little gap in the middle for our lovely feta cheese.

There we go, what a picture that is.

Just beautiful.

I'm gonna have a little clean down.

So, we've got this lovely couscous.

You can see how that tomato dressing has just been absorbed already.

Can you see how it's just growing in size as I mix it up?

But I'm gonna have a little try 'cause I, I can't...

It smells so good, I can't not try it.

Mm, mm!

It's so fresh.

The basil, it's just clean.

I love it.

Okay, so I'm gonna put the couscous in the fridge, and then I'm gonna put the veggies in the oven, and get my quiche bases out.

They've had about half an hour, maybe slightly under.

It's lightly golden.

They're cooked already, and what you've done is set the pastry.

So, that overhang method that we've got here, what we can do now is just use a little cloth and just push it off like that.

That smartens it up lovely.

So these are all the crispy bits-- now, I have to say, sometimes when I'm serving this up to my family, I just leave 'em on.

(laughs) Because I like the crispy bits.

But, you know, we wanna be a little bit posher today, so what I wanna do, just pour in that beautiful golden butternut squash filling.

Every last bit.

And then, we've got that beautiful mushroom.

Look at that, look at the color difference!

Just smooth it out, like so.

You could cook it just like that, no trouble at all, but I do want a last-minute bit of embellishment, a nice little kick of flavor, and that's goat's cheese.

I got a nice crumbly one, and I just want tiny little nuggets that sit on the top, and that'll cook into the quiche, and for everyone that gets a little slice, they'll just get a little thwack of tang and saltiness.

It's gonna be blooming delicious.

The one last thing I'm gonna do is a little bit of herb, and it's optional, but I love it.

So, take a herb like thyme.

I think thyme's really good, just take the tips off, like this, and then just a bit of olive oil will take them from being a woody herb, and they will go crisp and delicious as you like.

It will not only look beautiful, but it will absolutely smell and taste fantastic, as well.

Thyme and mushrooms are definitely like best mates.

They used to hang out a lot at college, and get on really well.

Tiny bit of oil.

So I'm just gonna put it back on the tray, 'cause I don't want any problems.

I don't want anything slipping or slurping about, or any mess.

Let's whack these in the oven.

180 degrees for 40 minutes.

Nice and gentle, don't slam the doors, don't jerk it about.

Homemade quiches, two flavors.

I think they're gonna love it.

So, our veggies.

Have a little look.

And what's really nice is that color on the feta is a beautiful thing, right?

That's attitude.

All of these veggies have caramelized.

Just gonna take a little bit of pride laying everything around.

Then we come to the feta cheese-- when I get in there and bust it up, see how fantastically pearly white that is?

I've got these beautiful little borage leaves, some little marigolds.

So look, these just make it look nice and pretty.

Some herbs if you wish.

So there you go.

A very, very nice twist on a couscous salad.

I think they're gonna love it.

Right, the quiches have had 35 minutes, and they are smelling amazing.

Right, the first one that comes out is the mushroom.

Look at that-- you can see the juices have actually cooked out of the goat's cheese.

It's almost gone, like, marbly.

You can see it's puffed up.

Oh!

Look at that, lovely squash.

Come on!

Absolutely gorgeous.

Let's let it cool down, and obviously having it on the rack, you can get the cool air underneath.

Look how beautiful that squash is.

The great thing about these molds is, you can take them to the picnic.

It protects the beautiful, delicate short pastry.

And one thing that I also do, which is really good fun, is, I cut it in half and in half, and then I mix up a yin and yang of mushroom and the butternut squash.

It looks mad, people always talk about it, so it's kind of fun, but more than anything, it's quite handy to have the quiches over different sides of the picnic and everyone can just kind of share it around and kind of have a bit of everything.

So, that is what it's all about.

(birds twittering) No picnic is complete without a nice range of cheeses.

Cheddars, goat's, blue, soft, crumbly.

I've got a nice array of cheeses, but no cheese is great without a good cracker.

These easy-peasy, mixed-seed crackers will go down a treat at the picnic.

The difference it makes when you put that lovely little morsel in your mouth... (imitates crunching) It's so, so good.

Get yourself some nice plain flour, 250 grams.

Make a little well in the middle.

I'll season it with some salt, then I'm gonna add in there a couple of tablespoons of-- not olive oil-- British rapeseed oil.

And it's got a nice, creamy, floral taste which I love.

So I wanna use a little fork and about 125 milliliters of water.

Just use your fork to bring in the flour from the outside.

This is a very, very simple dough.

Let's just bring in the flour.

Using my fingers now.

And the texture of this cracker is so good, and so sublime, and it's got a delicate snappiness.

You just knead that for two minutes, just until it's smooth and elastic.

Look at that, right?

And I'll just put that into a bowl with a little oil on it.

I'm gonna let that rest.

(birds twittering) This dough has had about 20 minutes.

You can see it's much more bendy already.

I'm simply just gonna give it a light little roll, and I'll stab it in half, roughly.

We can do one massive, big cracker if we want, or I'm gonna do two that size, which will be lovely.

In this tray, add a little thimble of rapeseed oil, like that.

I'm gonna use my hands to not only rub this in here, which will stop it from sticking, but also I'm gonna rub it onto this lovely piece of dough.

And it changes, then, the texture of the dough, and allows you to really treat it in quite a different way, so we're not gonna roll this out, I'm gonna stretch it out.

And I'm literally just gonna ease it, bit by bit, on this tray.

Buds!

>> Yeah?

>> JAMIE: Come in, big boy, come and see this.

Has anyone turned up yet?

>> No, not yet.

>> JAMIE: Okay, so that's good.

So look, I'm stretching this out.

You can see how delicate it is.

Look at how cool that is, Buds.

Any little holes, don't worry about it, you can patch those up and we'll just stretch it, push it like that.

Do you wanna have a go at this one?

>> Yeah, sure.

>> JAMIE: So I'll roll this out, and then we'll just rub it with a tiny bit of oil.

You rub that in, and then once you've rubbed that in, rub it over this piece of dough.

Now, sort of put it lengthwise down there, and then gently push it out, like you're stretching it, and you can just very gently pull it.

>> Can I give it a mark?

>> JAMIE: You wanna mark it?

>> Yeah.

>> JAMIE: With your hand?

>> Yeah.

>> JAMIE: Yeah, all right, go on, then, if you want to.

Just push it, push it down, right, then up.

>> I'm, I'm a mold.

>> JAMIE: Nice.

Well, we got a lovely, marked cracker.

So now Buddy's done that, what we can do is embellish it a little bit.

I'm gonna do some lovely mixed seeds.

>> Dad?

So you pushed it in?

>> JAMIE: Yeah, push it in.

It's really important that you kind of press them in so the seeds become part of the cracker.

Little bit of sea salt, from a height.

Just push that down, Buds.

Look at that.

Really, really nice.

Then we're simply gonna cook 'em in an oven at 180 degrees Celsius, which is 350 Fahrenheit, for about 20, 25 minutes until golden and gorgeous-looking.

Let's whack these in the oven, Buds, and get on with some little bits and pieces.

(birds twittering) Let's have a look at these beautiful crackers.

Look, I like that color because that's maximum flavor.

You can see how kind of crisp that is, so let that cool down.

They look absolutely lovely.

How nice is that?

I love, like, the little finger marks.

What's really amazing about these crackers is, they're crunchy and they're snappy, but they've also kind of got a bit of give and bit of kind of souffl, which I love with the cheese.

Let's get this in a nice little basket.

Cheese, looking good, fruit.

Got my pickles here.

And let's get these in.

Okay, so we're good to go.

Beautiful.

It's not long until my friends and family arrive for our picnic, and I'm in great shape because I've already got a few dishes prepared.

But before my guests get here, I want to add some finishing touches.

So this is the spot.

I like that whole thing about finding the spot when you're having a picnic.

So we'll get some rugs down, I might grab some cushions.

It's a really hot day today.

I think it's nice to have a bit of shade.

You know, under a tree's really nice if you haven't got an umbrella, so this is perfect.

I'm gonna bring everything out, spread it out.

You know, the thing about picnics which is lovely, I'm sure it makes the food taste different.

We're not sat at a table, we're down, cross-legged, we're lounging all over the place.

There's gonna be, like, 12, 13 of us, so in this area, really, and then we can just kind of play around with the kids; a few games.

So I think what I'll do is, I'll add to this over the next hour, do a few cute little bits and pieces.

Bring out, you know, a couple of boxes that you can sit on if need be.

I think that'll be really lovely.

Sun is out, it's gonna be a lovely picnic.

So, look, I'm doing pretty well.

I've got the quiches done-- beautiful.

I've got some lovely crackers, got the couscous salad all done and dusted.

Let's think about something sweet now.

So what better than a scrumptious, sticky tangerine drizzle cake, which is a gorgeous way to round off any picnic?

It's a play on the classic lemon drizzle cake, which my nan used to love, but you can do it with tangerines, oranges, grapefruits.

You can have real fun with citrus, but this one I love; I love a tangerine, makes me feel a bit excited.

So, I've got four tangerines here.

I'm gonna cook it in a Bundt tin.

Now, the reason I love a Bundt tin is because it's a cool shape, it feels a bit special, and also it's good for traveling around and it protects the cake, then you turn it out when you get there, and I like that little bit of drama.

I'm gonna use a food processor, which takes all the hard work away, so I love that.

There's no separate whisking, or folding, or separating of anything.

We're just gonna bung it all in here.

I've got a pack of butter, 250 grams, that goes in.

Then I'm gonna go in with 250 grams of self-raising flour, so same weight.

Then I'm gonna go in with 250 grams of honey, which is the sweetening.

And this honey is from my bees, so I'm very excited to use it, and it's got that lovely sort of pollen-y gorgeousness that works so well with the tangerines.

I'm then gonna add 200 grams of ground almonds, a nice pinch of salt, and then we're gonna go in with one tablespoon of vanilla paste, and you can buy these little tubs.

So, it's not essence, it's extract.

And then when it comes to the flavor of the tangerine, I'm gonna get most of the flavor out of that skin-- and not the white, pithy part; the beautiful golden zest.

So I use one of these fine little graters here, and I'm gonna put the zest of two tangerines into this.

And then once you've zested that, I'll just put this tangerine aside 'cause we'll use the actual fruit later, when we garnish this gorgeous cake.

So I'm gonna zest the other two tangerines onto the surface.

And what I'll do is, I'll take a little kit of garnish with me on the picnic, so when I get there, you turn it out and everyone's, like, "What's going on there?"

Then I can do the little drizzle at the last minute, garnish it with a little bit of the zest, you know, make it look nice, a bit flouncy, and everyone's, "Oh, just a minute."

So I love all that.

Just having fun with it.

Just put that into a little bit of greaseproof paper, and actually, if you just wet this up, that'll keep the zest nice and fresh.

That'll just protect it and that becomes part of our little kit to dress it up, so I'll put that with my tangerines for later.

Okay, back to this lovely cake mix.

The only ingredient I've got to add now is my eggs.

So, six large organic eggs go in.

If you do get shell in, by the way, the best way to get shell out is to use a piece of shell.

For some reason, when you get your finger in there trying to get it, it just races away every time you pinch it, and if you use a shell, you can just catch it.

It's an old one, but it does work.

All you have to do now is whack it on and buzz it up.

It's the easiest, easiest cake ever.

Off we go.

And then sometimes, I just give it a little wipe round the sides.

(processor pulsing) Done.

Okay, so, before we put it into our Bundt tin, that little remnants of butter from my butter pack, just get that or olive oil around the outside of the dish.

It'll guarantee that it doesn't stick, but it'll also give you the most lovely, golden outside.

So, in our Bundt now, just pour it in.

Use a spatula, you don't wanna waste anything.

The vanilla, the zest, smells amazing.

Give it a little shake, just to flatten it out.

So that is it.

That really is the simplest cake to make.

Now it goes in the oven at 180 degrees Celsius, which is 350 Fahrenheit, and it'll cook for about 30 to 35 minutes.

And I'll check that in half an hour.

So, as far as building that lovely little kit of parts that I can take on a picnic, and then build this beautiful cake on site, in front of everyone, I need a few other things.

So, probably the most important part, maybe, is the drizzle.

You know, if we're having a lemon drizzle cake, what's the best bit?

The drizzle.

So I've got 100 grams of icing sugar here, and then what I want to do is sieve that, just so it's nice and light, into a bowl.

100 grams goes in.

Now, once you've done that, I'm just gonna mix in some tangerine juice.

Let's put a half in and see how well we go, 'cause you'd be amazed how little we need.

Let's just stir that in.

Goes a long way.

So of course, what we're looking for is that lovely kind of thick but oozy texture.

So what you don't wanna do is put all the juice in first, 'cause you, then you'd have to keep adding more and more icing.

That is actually looking pretty good.

Let's just do a few more little drips, just to make it a little bit loosened up.

It tends to sort of dry out a little bit anyway later on down the line, so I'll put a few squeezes in there.

And actually, this cake does not work without this on top.

Really, really nice.

What's great is, you could swap out the tangerine for clementines at Christmas.

Blood oranges are amazing, a really vivid color.

You could try it with different citrus blends, like a bit of lime and a bit of grapefruit, a bit of orange.

So you can have real fun with this and make this recipe your own, and I think that's the joy of it.

I'm just gonna get that nice icing topping and put it in that honey jar, and that will be my portable topping, so I'll take that with me.

Okay.

(exhales excitedly) Delicious.

I've now got just a couple of things to do.

I've got the ends of the tangerine that I wanna just take off like that and then just peel it.

If there's any excess pith, then of course remove that, no worries.

So all I wanna do here is just cut really nice, delicate little slices, and then we can put them back up together again, like that, like they were never cut.

What I love about this cake is, you can have it warm, you can have it cold, you can have it the next day.

It lasts pretty well.

It's really nice with yogurt which is fresh, but really good also with custard.

Let me just get these tangerines, put them in here like that.

So I've got my little kit here: slices, zest, the icing.

The only other thing I would do, which is a little bit kind of, you know, dressy, is get some nice flowering herb if you've got it, you know, like this thyme here.

That's lemon thyme, so that works really well with that.

Check that out.

So that is part of my kit, along with some yogurt to go on the picnic, and then when I'm out there, wherever we end up, I can build that beautiful cake and it will look stunning.

I can get the kids involved, it'll be really, really nice.

So, cake's gonna cook for another, I don't know, ten, 15 more minutes.

I'll get that out, cool it down, put it back in the tin once it's cooled down, and we'll be good to go, and transport it out into the wild.

So, the cake has had just over 30 minutes and it's looking very, very nice.

Have a little look at this.

So, just to check that it's perfect, what I tend to do is take a little knife like this, stick it into the thickest part, like that, count to one, two, three, and then pull it out.

If it's clean, which that is, nice and clean, then we're good to go.

So what I need to do now is get myself a little cake rack, put that on top, flip it over.

The smells are amazing.

Look at that.

So look, what's really nice is, it's golden, it's soft.

So, let that cool down for about half an hour, and then we can put it back in the tin, and the tin will protect it when we're transporting it around and all that stuff.

So, look, I've got my nice little kit of parts: the yogurt, the garnishes, the tin, the cake-- it's gonna be amazing.

Happy days.

When I serve it up to my friends and family at the picnic, I think they're gonna love it.

>> All together >> JAMIE: Most of the food is ready and raring to go, but there's still time to make some portable prawn salads with a twist and a cheeky drink.

So I'm doing pretty well with the menu so far.

I wanna do one nice cocktail for the adults, right?

This is a great thing to set any party off, and this picnic will be lovely.

When we get to our location, we'll set up, and we'll have a nice little drink.

A classy, chilled royal mojito will be the perfect drink for a summer's day picnic.

I'll make it for one first, then I'll teach you how to batch it for ten.

So I've put some ice in this glass.

That will basically give you that cool, kind of restaurant-like frosting that we all love.

Then we've got simple ingredients.

We've got a white rum.

50 mils goes in.

Then some acidity, lime.

One average size lime is about 25 mils.

And then I want 15 mils of sugar syrup.

Now, sugar syrup is something that you see in all the cocktail bars.

It's basically equal quantities in weight of sugar and water.

You bring it to a gentle simmer, it clears up, then you take it off and you bottle it up, and that's like a little ingredient that you balance your cocktails with.

Now, I've made my sugar syrup with demerara sugar.

This gives it more color, more complexity, but also, if you didn't want to do that, and you felt that that was a little bit too much work, maple syrup is really good.

So, 15 mils goes in and that will change the color straightaway.

Into here, we're gonna go in with two or three ice cubes, just a couple of leaves of mint, and then I'm just gonna mix that up.

After about ten seconds, we can stop, 'cause I don't wanna dilute the alcohol.

I wanna keep the recipe of that blend perfect.

Take the ice from my glass, and I will get rid of that.

Then I'll simply take a little tea strainer and I will pour that gorgeous mix into there.

And then you'll top up with some bubbles of your choice: champagne, cava, prosecco, you know, English sparkling wine.

Happy days.

And then a little piece of mint.

That is my royal mojito.

Absolutely beautiful.

So, let's have a little try.

Wow!

So good.

The bubbles, you know, give you that lovely kind of lightness, and you can kind of almost smell it before you taste it.

And you get that hit of lime.

Absolutely delicious.

So that's a beautiful cocktail, and it involves kind of a little bit of care and attention, and a bit of a ritual, but this is why batching a cocktail is so genius.

You just times it by ten and then you're just gonna pour it over ice, top it up with bubbles, job's a good 'un, and everyone's gonna love it.

Mix it up.

And then you put it into a bottle that's sealed, and put it in the freezer, and it can sit there for weeks and weeks, ready and raring to go.

And I know my guests are gonna love that.

One little drink just to get things going.

Happy days.

So when you're having a picnic, one of the things you have to think about is, how are you gonna get things there, what you gonna take it in?

And I'm gonna do these gorgeous little jam jar prawn salads.

These genius little pots are my spin on a classic recipe, packed with layers of color, texture, and deliciousness.

And one of the layers starts here in the pan.

I've got stale breadcrumbs that I've whazzed up and I'm frying them with garlic and smoked pancetta, and that's gonna make basically the best little croutons.

I've got that on a medium heat and I'll just slowly cook those until golden and crisp.

So the next job I'm gonna do is the cocktail sauce, and this is a brilliant sauce to learn, whether it's for a burger, whether it's for dipping in your chips or whatever, it's fantastic with seafood.

What I've got is a good couple of tablespoons of Greek yogurt.

Then go in with the same amount of mayonnaise.

Then we'll spice it up with some chili sauce.

Good old shake.

Some Worcestershire sauce.

Three tablespoons of ketchup goes in.

That'll give you a sweetness and that wonderful ros color.

Give it a nice hit of lemon juice.

I want it to be really fresh, and for me, I find that that lemon juice really links it beautifully with the seafood.

Let's have a little try.

So that is a lovely, simple, fresh cocktail sauce, and you can use that for so many different things.

Now, over in the pan here, can you see they've really got nice and dark?

I'll turn the gas off now.

What I'm gonna do is just take about half of it and put it onto the prawns, and then just give it a lovely little mix.

The brown shrimps, if you've never had them before, are really sweet and delicious.

They're gonna soak in the flavor and almost marinate.

Now, I'm thinking about making kind of, like, a layered, almost like a trifle, but with a prawn cocktail.

So I've got these lovely little jam jars here, which are super-cool.

Some are like Kilner jars, some are sort of literally preserving jars.

Brilliant.

So, I'm just gonna kind of build it up, based on the old classic recipe.

I've got some gem lettuce.

Absolutely, you could use iceberg lettuce if you want.

I just wanna finely slice this.

I'm just gonna pick up a little pinch, put it in, like that.

Each time you put a layer in, you can kind of just push it down.

I've got some lovely tomatoes here, just a little bit of salt and pepper.

And a little kiss of olive oil.

I've got the lovely cucumbers from the garden, little bit of lemon juice.

Cucumbers love that.

Simple, and then I'm just gonna put a layer of these prawns in.

Just heavenly.

And when you're buying prawns, always good to look for that sustainability mark, have a chat with your fishmonger.

Then you can put a little bit of that sauce in.

Look at that!

And then some of those lovely brown shrimps.

And then we got a fun layer here.

The breadcrumbs.

This is gonna be joyful.

Here, I've got these lovely little smoked prawns that you can get from... (knocking) Hello!

(River grunts) Are you not gonna come in?

>> Yeah.

>> JAMIE: Look what I'm doing.

Come in and have a look.

Come round.

Oh, you're gonna come in the window.

Okay, fair enough.

(River grunts) Have you ever thought about using the door?

Eh?

Look at this!

I'm, I'm making this for our guests.

Look!

>> What is it?

>> JAMIE: They're prawn cocktails.

Do you like prawns?

>> I don't want it.

I'm not gonna have it.

>> JAMIE: Yeah, are you sure?

>> Not gonna have it!

>> JAMIE: Okay, fair enough.

>> (louder): Not gonna have it!

>> JAMIE: All right, just rub it in, then, won't you?

>> Not gonna have it!

>> JAMIE: All right, triple say it.

So, what's hilarious is, I've cooked for years and years and years, and there's something quite soul-destroying about a four-year-old brutalizing you.

(laughing) (sighing): Anyway...

So these are smoked prawns.

It feels quite retro and fun.

I've got some cress here and I'm just gonna put a pinch of that in here, and then I'm gonna make a little avocado sort of dressing, really.

It's very, very simple.

Just cut your avocado, remove the seed, and just put all the flesh into a liquidizer with the juice of a nice, juicy lemon.

And maybe, maybe, just maybe, a tiny little bit of water, just to make it be a little thinner.

And then we're simply gonna add a little bit of salt and pepper.

So I'll just whazz that up.

(blender whirring) So, the water's really handy for making this avocado really nice and spoonable, and what's really interesting is, it almost comes out like mayonnaise.

Look at that.

Really beautiful.

So, a nice dollop right on the top.

A little pinch of cayenne pepper, or smoked paprika is really, really nice.

With these ones, I'll just put the lid on like that.

Super-easy.

And I got the lids here for these ones.

Pop these in here, and look at that.

Some beautiful prawn cocktails, layered up.

That's gonna be gorgeous.

All I need now is a few little helpers to help me take everything out, and I have a feeling it's not gonna be River.

>> Such a lovely day.

>> Lovely day.

>> Can't wait to see everyone.

>> Yeah, can't wait.

>> JAMIE: With my friends and family here, it's time to settle down and enjoy.

Nice.

Hey, boys, come on!

>> Wow, look at that.

Wow, that looks delicious!

>> I'm doing the royal mojitos.

(cork pops) >> (cheering) >> Here, Jum.

>> JAMIE: Cheers, guys!

>> Cheers, J.

>> Get in there, J, give me a clink.

>> Lovely grub.

>> Look at that amazing tart.

>> JAMIE: Would you like a bit of both quiches?

>> Yes, please.

>> Wow!

That's good.

>> Mm!

>> Oh, my goodness, the couscous is amazing.

>> I've got a joke!

Why did the dinosaur cross the road?

>> Why did the dinosaur cross the road?

>> JAMIE: No idea.

>> 'Cause there was no chicken to cross it.

(all groaning) (laughing) >> Who wants a little prawn salad?

>> JAMIE: Give it a good old shake, above your head, like a cocktail man.

>> Whoo!

>> Whoo!

>> Look at that.

Boom!

>> JAMIE: Yes.

>> Wow!

Thank you.

>> Watch that lid.

>> Wow!

>> Jum.

That rocks, Jum.

Really good.

>> JAMIE: And all good picnics finish off with a scrummy dessert.

Yes!

Everyone, give her a round of applause.

(cheers and applause) Go on, girl.

>> Oh, thank you, Petal, that looks amazing.

Mm!

That is absolutely gorgeous.

I haven't seen you all for so long, it's so lovely to see you all.

>> Yeah, it's nice to be together.

Here's to us.

>> It's been too long.

>> Nice one, man.

>> JAMIE: It's been too long.

>> Cheers.

Cheers, all.

>> JAMIE: So nice.

Lovely to see you.

>> All together >> JAMIE: For more information about this episode, recipes, and behind-the-scenes fun, make sure you go to jamieoliver.com/together.

To order my companion cookbook, "Jamie Oliver Together," visit shopPBS.org or call 1-800-PLAY-PBS.

(talking indistinctly) >> Lovely weather.

Good people.

It's good to have friends together.

>> JAMIE: Guys, here's to you.

Cheers.

>> Cheers.

>> JAMIE: Bless you all.

(laughing) It's the simple things in life that give us the happiest memories.

>> That pork's amazing.

>> JAMIE: It's tender but crispy.

>> It's amazing.

(laughter) >> JAMIE: It's laughing, talking, sharing and eating.

We can hug tonight!

We are hugging!

You ain't going without a hug.

(laughter) Seriously.