I'm using bacon, deliciously seductive in a sunny and great for adding flavor and texture to thrifty dishes because a little goes a long, long way.

我用的是培根，在陽光下美味誘人，很適合給節儉的菜品增加味道和口感，因為一點就能起到很大的作用。

My favorite bacon is traditional cured Italian pancetta.

我最喜歡的培根是傳統的意大利醃製培根。

Rich and strong in flavor.

濃郁的味道。

It brings extra depth of salads, stews and soups.

它為沙拉、燉菜和湯帶來額外的深度。

But a great, cheaper alternative is streaky bacon, and it's what I'll be using for my thrifty lunch.

但一個很好的，更便宜的替代品是條紋培根，這是我的節儉午餐要用的東西。

Smoky bacon, onions, potatoes, sweet corn.

煙燻培根，洋蔥，洋芋，甜玉米。

It's amazing how cheap the ingredients are.

竟然是這麼便宜的食材。

They go into this, get your bacon and just cut into nice chunks.

他們進入這個，讓你的培根和只是切成漂亮的塊。

I want these nice bite sized pieces smoky, chunky and just absolutely delicious.

我想要這些一口大小的好東西 煙燻的，大塊的，絕對美味。

It's almost like an American corn chowder.

這幾乎就像美國的玉米大雜燴。

Potatoes give it starts thickness.

洋芋給它開始厚度。

Sweet corn gives it that glossy, delicious flavor.

甜玉米讓它有了那種光澤，美味的味道。

Couple of babies they're always hanging around if they're not in your cupboard there on someone's drive, so after borrow them, they are so powerful, and it goes brilliantly well with the onions and bacon babies in a couple of potatoes.

情侶寶寶他們總是在你的櫥櫃裡如果不是在別人的驅動器那裡，所以借用他們之後，他們是如此強大，它與洋蔥和培根寶寶在幾個洋芋輝煌。

It's incredible how far you can stretch something out, especially when you bulk it with potatoes, slice them and dice them Nice and chunky.

這是很不可思議的，你可以伸展的東西，特別是當你用洋芋，切成片，切成丁，很好的和塊狀。

Soups are a fantastic way to use up leftover veg or meat that might otherwise go to waste.

湯是利用剩餘蔬菜或肉類的絕妙方法，否則可能會浪費掉。

And if you make it in bulk, freeze it in individual portions and save on lunches throughout the week, so you can see already how hearty and robust the superiors.

而如果你大量製作的話，可以把它冷凍成單獨的份量，保存在整個星期的午餐中，所以你已經可以看到上級的豐盛和健壯。

It's a delicious combination.

這是一個美味的組合。

Onions, bacon, potatoes and now some fresh leeks.

洋蔥，培根，洋芋，現在還有一些新鮮的韭菜。

Open up the leak into four.

開漏成四。

Give that a nice wash.

好好洗一洗。

Leaks often have soil left in their tops, so it's important to clean them thoroughly.

漏水的地方經常會有泥土殘留在上面，所以要徹底清洗。

Start sweating that down.

開始出汗，下來。

We don't even got a corner there yet, and already it's looking and smelling.

我們甚至還沒有在那裡得到一個角落，而已經看起來和氣味。

Incredible.

難以置信

Add salt.

加入鹽。

But remember, you've got bacon in there, which is salty, so proceed with caution.

但要記住，裡面有培根，是鹹的，所以要慎重。

Really important to sweat those potatoes off.

真的很重要，要把這些洋芋的汗水流走。

I love getting that flavor from the smoky bacon in with the potatoes.

我喜歡從煙燻培根和洋芋中獲得這種味道。

Now, once the leak has spread it off, cream corn.

現在，一旦漏網之魚把它散開，奶油玉米。

Yeah, a popular side dish in the States.

是啊，在美國很受歡迎的一道配菜。

Cream corn is made from fresh, frozen or even tin corn cooked with onion, butter and cream, and can be bought ready made.

奶油玉米是用新鮮的、冷凍的甚至是鐵皮的玉米加洋蔥、黃油和奶油煮成的，可以買到現成的。

That starts to give the foundation the super after cream corn and the sweet corn.

這就開始給基礎的奶油玉米和甜玉米後的超級。

Mm.

嗯。

Then you stop.

然後你就停下來。

Don't flood the soup.

別把湯淹了。

Just bring the stock to underneath ingredients, you can always add very difficult to take away.

只要把湯汁帶到食材下面，就可以隨時添加很難帶走的食材。

Homemade chicken stock is so cheap to make just ball up your roast chicken bones with a few fresh veg and freezing batches for when you need it.

自制雞湯非常便宜，只需將烤雞骨和一些新鮮蔬菜球起來，然後冷凍起來，當你需要的時候就可以使用。

Lighten the load with a touch of milk that gives a really nice bright color.

減輕負荷，加點牛奶，給人一種很好的亮色。

Now bring it up to the ball, turn it down and let it simmer for 12 to 15 minutes as it cooks slowly to starch thickens the soup the bacon renders and that leak onion starts the puree and the corner shines.

現在把它端上來，轉小火，讓它燉12到15分鐘，因為它慢慢地煮到澱粉濃湯，臘肉渲染，那個漏網的洋蔥開始泥，角閃閃發光。

Okay.

好吧，我知道了

Next, we're gonna make the American cheese biscuits in the UK there known as cons.

接下來，我們要做的是英國那裡被稱為弊端的美國奶酪餅乾。

But in America they call biscuits.

但在美國他們叫餅乾。

And first put plain flour into a sieve and baking powder and sift both into a bowl.

並先將普通麵粉放入篩子和泡打粉，將兩者篩入碗中。

Yeah.

是啊。

Next, add some salt, pepper and grated mature cheddar cheese.

接著，加入一些鹽、胡椒粉和磨碎的成熟切達奶酪。

Mix the dry ingredients, then make it well in the center, pouring double cream and gently combined with a wooden spoon.

將乾料混合，然後在中間做好，倒入雙倍奶油，用木勺輕輕合併。

Turn your dough out onto a floured surface and need for a few seconds only if you ever work it, your cheese biscuits won't rise.

把你的麵糰翻出來放在麵粉上，只需要幾秒鐘，如果你曾經工作過，你的奶酪餅乾就不會上升。

Roll out your dough to about two centimetres thick and cut into four centimeter round biscuits.

將麵糰擀成兩釐米左右的厚度，切成四釐米的圓形餅乾。

Place well apart on a lined baking sheet and leave to rest on the tray for about 10 minutes, then brush the top of each biscuits with melted butter and bake for about 30 minutes at 160 degrees C in a preheated oven.

將餅乾分開放在鋪好的烤盤上，靜置10分鐘左右，然後在每塊餅乾的表面刷上融化的黃油，在預熱的烤箱中以160攝氏度的溫度烤30分鐘左右。

When your cheese biscuits are well risen and a beautiful golden brown remove deliciously Morrish served hot or cold Time to dole out my 50 lunch.

當你的奶酪餅乾已經熟透，呈美麗的金黃色時，取出美味的Morrish，熱的或冷的都可以吃，時間來發放我的50份午餐。

I would like to leave a soup to stand or rest.

吾欲留湯以待立或息。

It looks richer, gets rid of all the stock.

它看起來更豐富，擺脫了所有的庫存。

I'd like to have two thirds ingredient one third of the stock so it looks like a nice, delicious chunky soup into the bowl.

我想有三分之二的食材三分之一的湯汁，這樣看起來就像一個漂亮的，美味的塊狀湯入碗。

Mm beautiful tin, sweet corn, a leek, potato and some streaky bacon.

嗯漂亮的鐵皮，甜玉米，韭菜，洋芋，還有一些條紋培根。

But it doesn't look like it's just coming out of the store cupboard that is proper, hearty food.

但看起來不像是剛從商店櫃子裡拿出來的，是正經的、豐盛的食物。

Mhm, mhm.

嗯，嗯。

Served with my American style cheese biscuits.

配上我的美式奶酪餅乾。

This 50 lunch may have been made on a shoestring, but without an ounce of compromise on freshness and flavor.

這50份午餐可能是在節衣縮食的情況下做出來的，但在新鮮度和味道上沒有一絲一毫的妥協。

The secret of a great hash brown other potatoes.

大雜燴其他洋芋的祕密。

I prefer using really nice waxy potatoes.

我更喜歡用真正好的蠟質洋芋。

They cook better, but more importantly, hold themselves together.

它們的烹飪效果更好，但更重要的是，它們能把自己撐起來。

We're not gonna slice the onion.

我們不會把洋蔥切成片。

All the potatoes were actually gonna grate them.

所有的洋芋其實都是要磨碎它們的。

Potatoes get really nice and crispy.

洋芋會變得很好，很脆。

I mean, seriously crispy.

我的意思是，嚴重的脆皮。

Now the onion.

現在，洋蔥。

That way you get that nice balance of the onion flavor running through every little shard of potato season with salt, pepper, olive oil and km.

這樣你就能得到洋蔥味道的良好平衡，通過每一個小土豆片用鹽、胡椒粉、橄欖油和公里的調味。

Give that a really good mix through and then squeeze all that water out.

把它好好地攪拌一下，然後把所有的水擠出來。

Look at all that juice.

看看這些果汁。

We squeeze out there really important and more liquidy.

我們擠在那裡真的很重要，更有流動性。

Remove the crispier.

去掉脆皮。

Your hash browns will be nice.

你的薯餅會很好吃。

Large pan.

小耳朵。

Put that on.

穿上它

Once the pans Hot Paul in a good glug of olive oil.

一旦平底鍋熱保羅在好的橄欖油。

That sound confirms how important it is to have your pan nice and hot.

這聲音證實了讓你的鍋又熱又好是多麼重要。

So seals the greater potato onion together, so take the spoon.

所以把大薯蔥封在一起，所以拿勺子。

Just put it down.

把它放下吧。

What we're trying to do now is get it really nice and compact going around the outside of the pan with little flecks of butter.

我們現在要做的就是讓它在鍋的外邊緊湊地繞著黃油的小斑點。

You just slip them down the back gently and that gets the onions caramelized.

你只要把它們從後面輕輕地滑下來，就能讓洋蔥焦化。

Here's a great tip for turning your hash browns over quick and easy.

這裡有一個很好的小竅門，可以讓你的哈士奇快速簡單的翻身。

Take a plate, place it on top and just flip it over and then slide it back in very quickly.

拿一個盤子，放在上面，只要翻轉過來，然後很快就能滑回去。

You see, the color we've got on there now got nice, crispy texture of the potato.

你看，我們已經得到的顏色，現在有漂亮的，酥脆的洋芋的紋理。

I'm going to use the hash brown as a bed for my baked eggs, cracking your eggs nice and gently.

我準備用哈士奇作為我的烤蛋的床，把你的雞蛋敲得很好，很輕。

Just a little sprinkling of the cayenne to make the eggs a little bit spicy, then into a preheated oven for 6 to 8 minutes.

只需撒一點辣椒，讓雞蛋有點辣，然後入預熱好的烤箱6到8分鐘。

Meanwhile, onto my bacon, and I'm giving it a classic American twist.

同時，到我的培根， 我給它一個經典的美國扭曲。

Now.

現在就去

One thing I could never get my head around when I first started eating lots of American breakfast was the sweetness from the bacon.

在我剛開始吃大量美式早餐的時候，有一點我一直無法理解，那就是培根的甜味。

I've grown up to love that combination of smoky, sweet flavors, and it's so easy pan on and simply olive oil, brown sugar, salt and pepper and butter bacon in.

我從小就喜歡這種煙燻味、甜味的組合，而且它很容易平底鍋上，簡單的橄欖油、紅糖、鹽和胡椒粉以及黃油培根進去。

And as it cooks, it becomes irresistibly caramelized and golden brown turn off the gas and my glaze.

而當它煮熟後，就會變成不可抗拒的焦糖色和金黃色關上煤氣和我的釉料。

Bacon Absolutely ready.

培根絕對準備好了。

Beautiful.

美極了

Now my hash browns and baked eggs are ready.

現在，我的薯餅和烤蛋已經準備好了。

Well, go out beautiful.

好了，出去美麗。

Just your spatula underneath.

只是你的鏟子在下面。

There, onto your plate.

在那裡，到你的盤子裡。

Matt Bacon sets beauty on top of the baked eggs and hash browns underneath.

馬特-培根將美感鑲嵌在烤蛋上，下面是薯餅。

And you can see why the best breakfast in the world are always in America.

你就知道為什麼世界上最好的早餐總是在美國了。

This is an all American superhero of a breakfast.

這是一份全美式超級英雄的早餐。

Eggs, bacon, hash browns with glazed bacon.

雞蛋、培根、薯餅和上釉培根。

Mm, yeah, yeah.

嗯，是的，是的。