Last time, Tom Kerridge got his gang of Fresh Start families cooking more meals from scratch at home. Now it is step two and he is encouraging his families to be more organised. Tom’s pubs have been awarded Michelin stars, a success which owes as much to meticulous planning as it does to amazing food. Can Tom’s professional tips transform the gang into menu maestros and kitchen bosses?
Tom wants the families to follow his three rules to bossing the kitchen. One: plan their meals ahead. Two: shop from a list. Three: instead of reheating shop-bought ready meals, batch cook their own and learn some quick and easy recipes. Neil Johnson is a decorator and his wife Beckie runs their home office. The Johnsons juggle the demands of work with a busy family life and have fallen into an all-too-familiar convenience food habit. Despite managing a successful family business, managing their kitchen is more of a challenge. Tom visits Neil and Beckie at home to help them get to grips with their menu planning. Using a roll of wallpaper and the Fresh Start recipe folder, he shows them that they can plan their meals efficiently.
Tom Kerridge’s Fresh Start episode 2 – Be the Boss
The gang need recipes to suit their busy lifestyles, like Tom’s salt cod and saffron fishcakes. These can be made in advance and cooked as and when they are needed. The cod is salt cured to extract water and leave room for more flavour to get in. Tom also explains how using the dry flesh of baked potatoes will help stop the fishcakes become soggy.
Quick chocolate mousse
Whizzed-up avocados and banana make a silky soft vegan mousse made with maple syrup for sweetness and cocoa powder for choccy depth.
Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this pasta a heady classic – add the optional garlic ciabatta for a bit on the side.
Butternut squash and chickpea curry
An easy vegan curry recipe made with fresh curry leaves – great for freezing.