Gerry Devlin

It's just the type of good person I am.

And that mops up all the juices from the sausage.

So that's like, that's a midweek dinner.

So that's cooking from scratch.

And like, you should be able to get that done in probably half an hour.

And you're only washing up to like one pan and one bowl.

I work in a cookery school, so I know all about washing up is essentially what I excel at.

But these two, like that pot and that bowl straight out of the dishwasher, it's really minimal mess.

And that's really what we're trying to push is like, how do we eat better food quicker and more conveniently?

What do you think of it?

Exactly.

So I just nipped up to the grocery store last night because I was planning to get a bit of sea bass, but I saw this big chunk of tuna.

I said, that looks lovely.

I'll grab that.

So again, that is just with a little bit of flaky sea salt and onto a pan and just caramelise those outside bits, right?

And that takes, again, three or four minutes on either side.

Just dipped it in sesame seeds.

You don't have to do that.

And just threw it on a salad.

I found some endive.