Gerry Devlin
π€ SpeakerAppearances Over Time
Podcast Appearances
And that crust grows.
So you have a real crusty kind of outside and fluffy inside.
Again, I toss the potatoes in that salsa.
The chickens, they're braising the salsa.
And this is the best way to eat greens at this time.
So those lovely baby spring onions that are out now.
Tender sound broccoli and some asparagus.
All bursting with flavor.
Or if you have a wok, even better.
So as you toss them around, you're losing nothing.
So you're not losing any flavor in that boiling water that we traditionally do.
So it's just blistering, intensifying a flavor.
Turn off the heat, touch of olive oil, a few chili flakes and a little bit of flaky salt.
Blistering is charcoal.