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It's a beautiful day today and I'm gonna show you a lovely gorgeous chicken pie.
今天的天气很好，我打算给大家做一餐美味的鸡肉派。
It's from my new book together.
这是我新书里的菜品。
I'm really proud of it. There's all kinds of meals for different occasions.
这本书是我的骄傲。书里有适用于不同场合的各式菜品。
This chapter is called laid back feast.
这一章名为悠闲的盛宴。
It's a puff pastry pie with sausage, bacon, chicken and that beautiful watercress sauce is so, so good.
这是用香肠，培根，鸡肉做成的酥皮派，豆瓣菜酱料也非常非常美味。
I'm actually gonna cook it today for my crew.
其实这顿餐是给我的工作人员准备的。
Yes, we're gonna feed them for once.
没错，我们准备投喂她们一次。
Let's give these a little wash and let's get cooking.
简单清洗下蔬菜，咱们开始做饭吧。
So two rashers of smoky bacon. Finely slice this up.
先来两片烟熏培根。然后把它切成薄片。
You don't need loads, right. It's gonna give that beautiful smoky flavour. Render that fat out.
没错，不需要太多。这样能释放出诱人的烟熏味。把油脂提取出来。
Two chicken thighs; free range, organic.
两块鸡大腿肉；天然散养的有机食品。
Everything's getting cut up into little 3 centimetre chunks.
所有食材都要切成3厘米的小块状。
So get that chicken into the bacon fat on a medium-high heat.
把鸡肉放入培根的油脂中，然后用中火加热。
2 sausages, pinch the sausage out into nice little chunks like that.
两根香肠，把香肠切成这样的小块。
Brown off the chicken and the sausage in the bacon.
把鸡肉和培根里的香肠煎至棕色。
Look at that. Season it fairly generously with black pepper.
看看这色泽。多放点黑胡椒来调味。
If you wanted to add some herb, what do you like?
如果要加点香草，你想加点什么呢？
I've got a little bit of savory which I love.
我准备了一点我喜欢的香薄荷。
Two potatoes, cut them exactly the same size. 3 centimetre.
拿两个土豆，把它们切成同样大小。3厘米即可。
Every time we add an ingredient, just stir it through all those beautiful flavours and fats.
每加入一种食材，要翻炒一下，让香味和油脂均匀分布。
Two leeks, the white part is very tender and the green part has seen the sunlight so it's got more flavour and more structure.
拿两根大葱，白色葱段很鲜嫩，绿色葱段被阳光照射过，所以味道更加浓郁，更有层次感。
It's a bit tougher. So the way I fix that is by finely slicing the green part and helping the cooking.
绿色部分更加坚硬。我的处理方式是把绿色部分切断，有助于烹饪。
You know, kind of break it down a little bit.
大家知道的，就是稍微切碎一点。
And then when you get to the lovely white part just clank it up into 3 centimetre chunks again. Yes!
至于处理白色葱段的部分时，把它切成3厘米的大块。是的!
It smells amazing. While that's frying I'll have a quick little clean down.
味道好极了。在菜品烹制期间，我要快速清理一下器具。
The sound that you're hearing is a good one, sizzling.
大家现在听到的咝咝声很好听吧。
So we're browning off the chicken, the bacon, the sausage, and the potatoes are absorbing all of that lovely flavour.
我们把鸡肉，培根，香肠煎至棕色，而土豆将这种香味尽数吸收。
Achieving that colour is achieving like 20 percent extra flavour.
煎至棕色，意味着香味会提升20%。
And now we're going to add some more flavour.
现在我们要加点其他的味道。
2 teaspoons of english mustard and 2 tablespoons of plain flour.
两勺芥末酱和两勺普通面粉。
So, two, two, two, all through the story.
所以，两勺，两勺，两勺，贯穿了这个烹饪过程。
Easy to remember; two, two, two, two, two.
很好记吧；两勺，两勺，两勺，两勺，两勺。
We're gonna go in now with 500 millilitres of chicken stock or veggie stock.
现在倒入500毫升鸡汤或者蔬菜汤。
You can see the flour thickening and shining up this beautiful stew.
可以看到汤变浓郁了，这道美味的炖菜闪闪发亮。
Now to make a really creamy but simple sauce, add some milk.
现在要做一道口感细腻但操作简单的酱汁，加入一些牛奶。
Bring that up to a simmer now and let it just tick over for about 15 minutes, that simple.
现在用文火煮大约15分钟，这个步骤很简单。
This method now is the unusual bit.
这种方法现在不常见了。
We're going to use a colander to basically separate the gravy from the meat, the potatoes and the veg.
我们要用一个滤器把肉汁和肉、土豆和蔬菜分开。
It's going to give you the perfect texture for the filling.
这个步骤会把完美的馅料过滤出来。
So when nearly all of the liquid has come out, pour it into here.
所以差不多所有的汤汁都过滤出来的时候，把汤倒到这里。
Tender, tasty and gorgeous. So let's have a little try of the gravy.
鲜嫩，美味，口感独特。我们来尝一下肉汁的味道如何。
Really, really good. So we can take that to another level.
真的,味道真的很好。我们可以把菜品再提升一个层次。
Not just in flavour, but in colour.
不仅仅是味道，还有色泽。
Beautiful watercress, it's got that nice mustardy flavour.
嫩绿的豆瓣菜，搭配上独特的芥末味。
Pour that gravy on top, whizz that up for a minute. Look at that colour.
把肉汁淋到菜叶上，搅拌一分钟。看看这颜色。
You've taken something gorgeous but quite simple and every day and now it's exciting.
每天都做一些华丽但简单的事情，现在令人激动的时刻到了。
Put most of it in here and then about 100 mils of it, you can put in here.
把大部分汤汁倒在这里，然后剩下大约100毫升可以倒进这里。
So amazing colour, amazing flavour. Now onto the pastry.
色泽鲜艳，口感独特。现在来处理油酥面皮。
We're going to use puff pastry. It's so convenient, it's so good, it's an all butter puff pastry.
我们要用到膨化面皮。这种面皮很方便，味道不错，它是一种黄油膨化面皮。
Grab a little pastry cutter and just do little random sort of cuts.
拿一个小的面皮切割器，随意切一下即可。
Odds and sods, whatever you do make it completely erratic. Think patchwork quilt.
不管你怎么做，让它不规律就行。想想拼布床单吧。
No matter what you do it's all going to kind of like cook and puff up into a gorgeous topping.
不管你怎么做，它都会像烹饪一样膨胀起来，然后变成美味的配料。
Because there's little kind of gaps,
因为留有一些缝隙，
that lovely green sauce will kind of find its way through and blip through and make nice little crispy bits, I love that.
美味的绿色酱汁会渗出来，然后变成酥脆的小块，我很喜欢。
If you want to, you can glaze or egg wash your pastry.
如果大家愿意，可以给酥皮外层裹上蛋液。
Just crack one egg into a little jar like that, give it a little mix up and we just brush.
打一个鸡蛋到小罐子里，搅拌一下，然后刷在面皮上。
Don't trim it, don't try and be neat, go with the flow, joy.
无需擦拭，无需保持整洁，顺其自然，尽情享受就好。
So that goes in the oven now for 45 minutes at 180 degree Celsius which is 350 degree Fahrenheit, until golden and gorgeous.
现在把它放进烤箱，180摄氏度，也就是350华氏度，烤45分钟，直至变成金黄色。
Then we can feed the crew. Mighty fine.
然后我们就可以投喂工作人员了。真不错。
The crew will most definitely destroy this.
工作人员们肯定会风扫残云一番。
Lovely new potatoes, peas and asparagus.
新鲜的土豆，豌豆和芦笋。
I've got another dish here from the book, Vegetables à la Grecque.
我还做了书上的另一道菜：à la Grecque蔬菜。
So guys, what are you waiting for? Get involved, have a go.
伙计们，你们还在等什么？快参与进来，试一试吧。
Please look out for the book. But for now, crew tuck in!
请大家支持这本书。不过现在，工作人员们尽情享用吧!
Thanks, you left me the asparagus.
多谢，你们还给我留了芦笋。
