Chef Brian McDermott

So if you want to open that pack, there's some of these that have been 36 months maturation.

They've been cured.

The work's done for you and put that over the top of it.

Nice shards of that charcuterie meat is excellent.

Again, always finish with a seed when you're going to kind of serve something because you initially get the texture.

Then you'll get a little bit of fattiness of the likes of the charcuterie meat or leftover chicken, ham, whatever it is you may have.

Then you're into the salad, the wateriness of the lettuce coming through, perhaps a tomato.

Then that acidicness that we're talking about.

All the way you're going through your layers here and you're delivering stimulation to each part of what we want right now.

I'm not fully familiar.

I think as a grain, they're like little sponges.

They pull in.

So when we add in the oils, we add in the lemon, the lime juice, anything that she's adding in there, it absorbs them in and it gives it back out when you eat it.

So in that face, I'm happy with it.

Absolutely.

We don't want to be cooking at all, Clare.

You know, God forbid, but that bloody air fryer, it's away now, isn't it?

It's gone into the press and we don't want to see or hear about it until the autumn again.

And if you do have to cook, you're talking here about one pan.

Like last night, I did just an escalope of chicken.