First, rely on your senses.

首先，依靠自己的感覺。

Make sure whatever you're buying that it looks, smells and really feels good.

無論你買什麼東西，都要確保它的外觀、氣味和真正的感覺良好。

Second is to recognize that knowledge is crucial the more you know personally about where your ingredients of from on how they produce the better.

其次是要認識到知識是至關重要的，你越是瞭解你的成分從哪裡來的他們如何生產的越好。

So don't be scared.

所以不要害怕。

Asked lots of questions and learn on when it comes to buying potatoes a great ingredient if you're cooking on a budget.

問了很多問題，學習上的時候，買洋芋一個偉大的成分，如果你做飯的預算。

One greengrocer who can always spot a dud spud is borough market royalty.

有一位總能發現啞巴的菜販子，他就是borough market royalty。

Fred Foster.

Fred Foster.

It's all about flavor.

這就是味道。

It's all about choosing the right variety for the right fish.

就是要選擇合適的品種，適合的魚。

He's been selling top quality veg for over 15 years and really knows the King Edwards from his Duke of York's.

他賣了15年以上的頂級蔬菜，真的很瞭解愛德華國王和約克公爵的。

Basically, there's two types of potatoes.

基本上，洋芋有兩種類型。

There's early season on a main crop potato.

在主要作物馬鈴薯上有早季。

Early season is basically ran about May time.

早期的季節基本上是在5月份左右的時間運行。

You can't store them.

你不能儲存它們。

They cannot be stored.

它們不能被儲存。

You have to buy them and use them within 2 to 3 days.

你必須在2到3天內購買和使用它們。

When you're buying an early season potato, you must avoid green looking potatoes at all costs.

在購買早季馬鈴薯時，一定要儘量避免買到看起來綠色的馬鈴薯。

It really is important, and the way you can tell that is if you just brush potato skin comes off really, really easy, and then you want you want a yellowy or whitey looking potato.

這真的很重要，你可以告訴的方式是，如果你只是刷土豆皮脫落真的，真的很容易，然後你想你想要一個黃色或白色的外觀洋芋。

The new season potato is a superb potato to you.

新季洋芋是給你的超級洋芋。

New season types include rocket home Guard on Maris Bard, but my favorite is a classic Jersey royal.

新賽季的類型包括火箭主場衛冕馬里斯巴德，但我最喜歡的是經典的澤西皇家。

It has a delicate sweet flavor.

它有一種細膩的甜味。

It's packed with vitamin C on his great in salad or simply boiled and mixed with olive oil and fresh mint jersey beside his early crop are phenomenal.

它的包裝與維生素C上他的偉大的沙拉或簡單地煮沸，並與橄欖油和新鮮的薄荷球衣旁邊他的早期作物是驚人的。

Look at that.

你看那個。

Um, keep the skin on its really important.

嗯，保持皮膚上它真的很重要。

Just wash it, boil it.

洗一洗，煮一煮就好了。

It's a beautiful, beautiful potato, and that's what we're talking about we're talking about.

這是一個美麗的，美麗的洋芋，這就是我們正在談論的我們正在談論。

I know it's a potato.

我知道這是一個洋芋。

I know it's a bit sad, but we're talking about flavor right then what is the main cropper?

我知道這有點傷感，但我們說的是味道吧，那麼主要的莊稼人是什麼？

Tater.

Tater.

It's the crop that is grown specifically for nine months of the year use.

是一年中九個月專門種植使用的農作物。

When you're looking at the main crop potato, you need to see that the eyes aren't too large because they tend to go right through the potato.

當你在看主茬洋芋的時候，你需要看到眼睛不要太大，因為它們往往會直接穿過洋芋。

I've got to be firm.

我一定要堅定。

It's very, very important if a potato in any way feels a little bit soft, discarded, storage wise, dark place called place Dry Place that will last till you eat it.

這是非常非常重要的，如果洋芋以任何方式感覺有點軟，丟棄，存儲方面，黑暗的地方叫地方乾地方，可以持續到你吃。

Simple is that both early season on main crop potatoes come in two main types waxy on flowery, waxy potatoes.

簡單的說就是，無論是早季上的主作馬鈴薯都有兩大類蠟質上花、蠟質馬鈴薯。

Ever smooth, dense flesh.

永遠都是光滑的，密密麻麻的肉體。

Because they're low in start, they stay firm.

因為它們的起動率低，所以能保持穩固。

Wind cooked types include Anya on pink for But I Love Charlotte, which has an amazing buttery taste on our great so tade in stews or serves whole with roast chicken.

風煮類型包括安雅對粉紅色的但我愛夏洛特，這有一個驚人的但黃油的味道，我們偉大的so tade在燉菜或服務整個與烤雞。

Floury potatoes have a fluffy, dry texture when cooked, which makes them great for mashing, roasting or cutting into chips.

麵粉洋芋煮熟後質地鬆軟、乾爽，非常適合搗碎、烤制或切成薯片。

Types include King Edward, who smooth, creamy flesh is perfect for potato gratins or with rich meats like beef on Desiree, which have an amazing Redskin on our great for bacon or is delicious potato wedges.

類型包括愛德華王，誰光滑，奶油肉是完美的洋芋餡餅或與豐富的肉類，如牛肉上的Desiree，其中有一個驚人的紅皮上我們偉大的培根或美味的土豆片。

Old fashioned types known as heritage potatoes are now widely available on a fantastic colors on distinctive taste that are great when you want something different.

老式類型被稱為遺產洋芋現在廣泛提供的一個夢幻般的顏色上獨特的味道，是偉大的，當你想要的東西不同。

This one's called salad blue.

這個叫沙拉藍。

When you cut it, do you then see the most amazing color?

當你切開它的時候，你是否就會看到最神奇的色彩？

And it's perfectly looks stunning on the plate, a really popular.

而且它完美的看起來很驚豔的盤子，真的很受歡迎。

It's so important when you're going out to pick your potatoes, you already know in advance what you're gonna do with that potato.

這是很重要的，當你要出去採摘洋芋的時候，你已經提前知道你要用那個洋芋做什麼了。

So whether you're gonna put in a salad where it's ah masher or a chipper or even a baking potato, each variety has a unique flavor.

所以不管你是要放在沙拉里，在那裡是啊搗碎機還是削片機，甚至是烤洋芋，每個品種都有獨特的味道。

Fred spot on whether new season main crop waxy or floury potatoes are incredibly versatile on packed with great flavor.

弗雷德現場無論是新賽季的主要作物蠟質或軟質洋芋是令人難以置信的多功能包裝與偉大的味道。

The perfect ingredient.

完美的成分。

When you're cooking on a budget, well, how much do I love?

當你在預算內做飯的時候，嗯，我有多愛？

Potatoes well, cook him simply proper flavors.

洋芋好，把他簡單的適當的味道煮熟。

It doesn't get any better.

沒有比這更好的了。

Mhm.

嗯

Like all chefs, for me, there's nothing better than seasonal projects at its peak, when fruit and veg is fresh in season and fantastic arrived, I can't wait to get back in the kitchen to get the most out of your cooking.

像所有的廚師一樣，對我來說，沒有什麼比季節性項目的高峰期更好的了，當水果和蔬菜是新鮮的季節和夢幻般的到達時，我迫不及待地想回到廚房，讓你的烹飪得到最大的好處。

Always use ingredients in their prime for perfect ball potatoes.

一定要使用處於黃金期的食材，才能做出完美的球薯。

Always start them off in cold water on never boiling water this way.

一定要用冷水啟動，千萬不要用開水這種方式。

By the time the centers of the potatoes that cooked the outside won't be falling apart on when you're cooking, potatoes always cook extra so there's leftovers.

等到你做飯的時候，外面煮的洋芋的中心就不會散了，洋芋總是煮的特別多，所以有剩飯。

They're fantastic to have on hand for making my delicious gnocchi on potato rusty's or a classic bubble and squeak sweet pepper sauce with grilled prawns for the source in ha level fried chopped garlic on dice bread, then put them in a blender.

他們是夢幻般的手頭上有我美味的糰子在洋芋生鏽的或經典的保麗龍和吱吱作響甜椒醬與烤大蝦的來源在哈水準油炸切碎的大蒜切塊麵包，然後把他們在攪拌機。

Add chopped tomatoes.

加入切好的西紅柿。

Blister the skin of red peppers under a hot grill, intensifying the flavor.

將紅辣椒的皮在高溫燒烤下泡開，加強味道。

Leave to cool than they're Easy to peel.

待冷卻後比他們容易剝皮。

Chop on ad blitz.

斬上廣告突擊。

Add the smoked paprika chili flakes on roughly chopped almonds, a squeeze of lemon on a dash of sherry vinegar.

在切好的杏仁上加入煙燻辣椒辣椒片，在一丁點雪利酒醋上擠上檸檬。

Season blitz again on on Oliver.

賽季閃電戰又開始了，對奧利弗。

This source keeps really well in the fridge will intensify in flavor.

這種源頭保存在冰箱裡真的很好，會加強味道。

I love it with simple king prawns.

我喜歡搭配簡單的大蝦。

Just add olive oil on guerrilla for two minutes on each side.

在游擊隊上每面加橄欖油兩分鐘即可。

Sweet pepper sauce with grilled prawns.

甜椒醬與烤蝦。

Simply delicious.

簡單的美味。

Making your Inaki it's so simple to do.

做你的稻草，它是如此簡單的做法。

Yet the results are absolutely stunning.

然而結果卻絕對是驚人的。

It is a great way of using up leftover baked potatoes.

這是一種利用剩餘烤洋芋的好方法。

You can't make Naki just with flour and eggs.

只用麵粉和雞蛋是做不了納基的。

However, The potato gives it a nice light sort of creamy, fluffy texture.

然而，洋芋給了它一個很好的光的那種奶油，蓬鬆的口感。

It's cut them in half.

它把他們切成了兩半。

Take your spoon and scoop three inside of those potatoes.

拿著你的勺子，在這些洋芋裡面挖出三個。

I'm using leftover baked potatoes, but it's really works as well with leftover ball potatoes.

我用的是剩下的烤洋芋，但用剩下的球狀洋芋真的一樣好用。

Two choices.

兩個選擇。

You can get a fork and sort of mashed potato and get it nice and light and fluffing, or this little gadget it's called a ricer.

你可以拿個叉子，然後把土豆泥弄得又好又輕又蓬鬆，或者這個小工具，它叫夯實機。

I suppose it's a posh word for a potato masher.

我想這是一個時髦的詞，用來形容一個洋芋搗碎機。

Just squeeze gently.

輕輕地擠一擠就好了。

You can see how nice and light it is almost like fluffy little strands of potato.

你看它多好看，多輕盈，簡直像蓬鬆的小土豆絲。

You could do this when potato hot, we'll go through the rice.

你可以在洋芋熱的時候做這個，我們會通過米。

There's so much quicker.

有這麼多快。

Okay, just slice that off there now.

好了，現在就把它切掉吧。

A nice spoon off a Kateryna.

卡捷琳娜的勺子不錯。

Don't touch a salt and pepper.

不要碰鹽和胡椒。

It's really important to season mixture as we go along.

在我們前進的過程中，混合調味真的很重要。

Otherwise, the knock it becomes really bland.

否則，敲它就會變得非常平淡。

Flower over the ricotta.

花在意大利乾酪上。

See it?

看到了嗎？

There's no lumps.

沒有疙瘩。

One.

一。

Delicious egg.

美味的雞蛋。

Give that little whisk.

給那個小笤帚。

Look.

你看

Now make a little well in the center.

現在在中間做一個小井。

You want a nice, soft, pliable ball of dough.

你想要一個漂亮的，柔軟的，柔韌的麵糰球。

Give that really good mix.

給，真的很好混。

Get some time.

找點時間。

Flowers in there on this time is like fragrant.

這時裡面的花就像香了。

It's just a really nice herb with the ricotta.

這只是一個非常好的草藥與ricotta。

Taste.

味道。

Brilliant.

輝煌。

Just pick the little tips.

挑選小技巧即可。

The time flowers Next, flour your hands generously on.

時光花 下一步，將雙手大方地面粉上。

Knead the mixture into a dough, fold in and pushed.

揉成麵糰，對摺，推勻。

Basically, what it's doing is getting nice and smooth as it starts to get a little bit wet, just that little touch or flower, but want something really nice and soft?

基本上，它所做的就是在開始有點溼潤的時候，變得很好，很光滑，只是那一點點的觸感或花，但想要真正好的、柔軟的東西？

I don't overwork it.

我不會過度勞累。

It stops the Naki from expanding when it hits the pan.

它可以阻止納基在撞擊鍋時膨脹。

That's exactly what I want, and I sort of soft, fragrant ball.

這正是我想要的，我那種軟綿綿、香噴噴的球。

Cut the ball in half.

把球切成兩半。

Lightly flour the hands and just roll it gently.

手上沾點麵粉，輕輕滾一下就可以了。

Just think of a big, long cigar.

想著一根又大又長的雪茄。

The mixture will start getting a little bit sort of wetter, but do not add lots of flour.

混合物會開始有點溼潤，但不要加很多面粉。

Now lightly flour the knife, so when you slice the gnocchi, it doesn't stick to cut the dough into bite sized pieces.

現在用刀輕輕抹上面粉，這樣切糰子的時候就不會粘連，可以把糰子切成一口大小。

Just take your finger.

就拿你的手指。

Dip it in the flower pushed down.

蘸著花推下去。

Why I want my knock is it looked like a pillow for me.

我為什麼要我的敲是它看起來像我的枕頭。

The most important part there is that not one of them are identity.

那裡最重要的部分是，沒有一個是身份。

The same shape water on.

同形水上。

Bring up to the boil touch of olive oil in there.

煮到沸騰的時候在裡面碰上橄欖油。

Lightly flour your hand.

輕輕撒上面粉的手。

Lift up the Nahki in the rolling boiling water.

在滾燙的開水中提起納基。

Turn that pan to stop them from sticking to the bottom.

轉動那個平底鍋，以阻止它們粘在底部。

Let them simmer and they start to sort of tell you they're cooked.

讓他們燉煮，他們開始有點告訴你，他們是熟的。

When they start floating.

當他們開始浮動。

Get a pan on get that nice and hot.

找個平底鍋，讓它又熱又好。

Now they're just starting to come up to the top.

現在，他們才開始嶄露頭角。

You can continue cooking them like that.

你可以繼續這樣烹飪它們。

I like Blanche him in the water, taking them out and then frying them.

我喜歡布蘭奇他在水裡，把他們拿出來，然後再炸。

To study the Naki, heat olive oil in a frying pan, gently lift up and look.

研究納基，在油鍋中加熱橄欖油，輕輕抬起看。

They doubled in size.

他們的規模擴大了一倍。

Drain it.

瀝乾它。

Get rid of the excess water straight into the hot pan.

把多餘的水直接排到熱鍋裡。

Thing is where they start to take on a completely different tension.

事情是他們開始有了完全不同的張力。

Chris Soto texture on the outside Knocking loves fresh pepper so pepper and you see, I'm gonna start telling them I've got this really nice little sort of brown color.

克里斯-索托的質地在外面敲喜歡新鮮的辣椒，所以辣椒，你看，我要開始告訴他們，我已經得到了這個非常漂亮的小排序的棕色。

They almost popping up now like little parcels.

他們現在幾乎像小包裹一樣冒出來。

So on the nice and so Tate both sides but light and creamy in the center, Fresh garden peas in and the butter gives it a really nice sort of burning.

所以，在漂亮的，所以泰特兩面，但光和奶油的中心，新鮮的花園豌豆和黃油給它一個非常好的排序燃燒。

Was that flavor on the end useful for a little bit of fresh time over the peas?

最後的那個味道對豌豆上的一點新鮮時間有用嗎？

And then finally, I wanna lift it up fresh lemon zest, the lemons over, so smells incredible.

最後，我想把它抬起來 新鮮的檸檬皮，檸檬過來，所以聞起來不可思議。

And then finally seal the deal with a touch of greater powers and cheese.

最後用更強大的力量和奶酪來封印交易。

Give you vegetal attitude.

給你素的態度。

You'll get amazingly elegant dishes on a budget that always guaranteed to impress.

你會在預算內得到令人驚奇的優雅菜餚，並總是保證給人留下深刻印象。

What more do you want from great cooking?

你還想從偉大的烹飪中得到什麼？

Keep to make, Easy to cook on.

留著做，容易上火。

Absolutely stunned.

絕對是驚呆了。

Yeah, yeah.

是啊，是啊。