Chef Brian McDermott

What do they need?

They just need taken care of.

They just need opened up.

They need sliced.

They need a pinch of salt.

And what I like to put on the top of that then is very thinly sliced red onion.

Clare, get a lemon.

squeeze the juice all over the top of those, a drizzle of olive oil, fresh parsley or coriander.

Again, we're talking five ingredients, five minutes, and you've created a wonderful salad that you're going, wow, that is stunning.

Again, look, you know, I think these days, if you are going to cook, cook once and eat twice.

In other words, if you're going to cook a chicken, you know, this evening, use it for the next two days.

If you're lucky enough to have some leftover meats, well, any of these salads that we're talking with those proteins broken up in over the top of them, they just bring them to a substantial meal.

Not sure if you or I want that.

Perhaps we do.

Depends on what our workload is for the day.

Other things that you can consider is the likes of charcuterie meat.

Claire, we're talking here and you might think, well, that's only opening a pack.

It is deliberately because I'm lazy.

I'm tired.

You know, I'm sweaty Betty right now.