>> JAMIE: People everywhere are finally coming back together.

So it's time to celebrate some of the love, friendships, and amazing moments that we've all missed out on.

And what better way to show people that you care than to bring them around a table for some delicious food?

So I've created easy-to-follow menus that will turn incredible dishes into epic feasts.

>> Life is about memories.

And today we made a memory, >> JAMIE: And to make the most of the precious time with those that we love, it's all about getting ahead.

I want to prepare a meal which is nearly all done, so when my friends and family get here, I can be spending more time with them.

Cheers, everybody!

>> Cheers!

These are impressive menus made easy because I'll take you through them step by step, making them for my family and friends, so you can make them for yours.

This is saying, "I love you," through food.

♪ ♪ >> ♪ All together ♪ ♪ ♪ >> JAMIE: Now is the time to celebrate the power that food has to bring people closer.

>> Ah, can't wait to see everyone.

>> JAMIE: And more than anything, cherish those memories with the ones that you love.

>> Cheers, guys!

>> Cheers.

>> JAMIE: It's all about that simple thing of just sitting at the table with someone you care about.

>> This is seriously good.

>> JAMIE: Sharing food and enjoying the moment.

(laughing) ♪ ♪ Tomorrow, my friends and family are finally able to get together again.

So I'm cooking up the most impressive celebration feast.

At the heart of it is an epic slow-roasted lamb shoulder.

Have a little look at this.

>> Oh!

>> JAMIE: Come on.

With crispy potatoes and all the trimmings.

♪ ♪ >> Oh, that looks fantastic.

>> Really good.

>> JAMIE: I'm serving a beautiful starter of a rainbow tomato crostini.

>> It's summer in the plate!

I love it.

>> JAMIE: And for the ultimate dessert, some incredible strawberry panna cottas.

♪ ♪ Tuck in, guys.

>> Wow!

>> Mamma mia!

>> The strawberries are outrageous.

>> JAMIE: And I'm kicking it all off with some cheeky mango cocktails.

>> Oh, fantastic!

>> JAMIE: Enjoy it, you're gonna love it.

Love you all.

>> Cheers!

>> JAMIE: I'm pulling out all the stops to make it an amazing occasion.

And to spend more time with my guests, I'm starting the main course the day before.

Over the last year, none of us have been able to celebrate those really important family moments.

So in our household, I've had two 18th birthdays, I've had graduations, I've had my mum and dad's retirement.

Me and Jools had our 20th wedding anniversary.

In fact, our 21st wedding anniversary, as well.

So we haven't been able to do that, and now that we can get back together again, I've created this incredible celebration meal that hopefully will just kind of, like, bring everyone back together.

Kids everywhere, outside, fun, laughter, joy-- the whole thing.

So it's all about having that one centerpiece on the table.

And I'm going all out with an epic rolled and stuffed slow-roasted lamb.

It's a proper one-slice wonder, and the perfect dish to get ready in advance.

And this is a beautiful three-kilo shoulder of lamb.

We're gonna roll it with the most incredible stuffing.

Think of it like a porchetta, but with a lamb shoulder.

And this cut of meat is so good for having gatherings, because it really looks after you.

It's really hard to overcook it, so succulent and gorgeous-- it's a local lamb, it's absolutely beautiful, I've got my butcher to de-bone it, which they will always do for you, and they've cut those bones up, so I'm gonna make the most amazing gravy.

And by de-boning it, it kind of opens it out like a book.

So by having that, now what we can do is stuff it with different things.

So it does two things: by having a lovely stuffing, we're going to stretch this beautiful cut of meat even further so we can feed even more people.

So it's good for your wallet and good for the planet.

My inspiration has actually come from these little babies.

These are merguez sausages.

You can get them in nice butchers', sometimes with beef, sometimes with lamb, sometimes both.

You could use any great sausage that you love: a Cumberland, it could be a chorizo, anything that you like, right?

But in these merguez sausages, there's all kinds of spices and chilies, and bits and pieces in there.

So let me just put this lamb away back in the fridge.

And let's focus on the stuffing for just a minute.

Okay, so get yourself a hob on.

Medium-high heat.

I've got a nice big tray here for the lamb.

Kiss the tray with a little olive oil.

And then the sausage, and basically squeeze it out into little chunks, just like that.

So if you want, you can cut the skin open, but I'm literally gonna pinch it, squeeze it out, pinch it, squeeze it out.

That's the beginning to our stuffing.

Feel free to use a great, local sausage.

I think it's quite nice to have a little bit of spice in there.

But the better the sausage, the better the stuffing.

So let me just wash my hands.

Okay.

So let's have a little look what's going on here.

Just use a spoon to break up the sausage.

It already smells amazing.

>> Hi, Dad.

>> JAMIE: How are you?

>> Hi, what are you cooking?

>> JAMIE: Lovely roast lamb for tomorrow, you know, when all our friends and family coming around?

>> Oh, yeah.

>> JAMIE: Do you want to help me?

>> Yeah, sure-- I'll just wash my hands.

>> JAMIE: Get around here.

You can do some chopping if you like.

(sizzling) Buds, come and have a look at these sausages.

Can you smell how lovely they are?

>> Yeah.

>> JAMIE: So I've got two fennel.

I want you to keep the herby part, finely slice the stalky part, and roughly chop the bulby bit.

>> Okay.

>> JAMIE: Did a bit more cooking in lockdown, didn't you, Buds?

>> Yeah.

It was fun.

>> JAMIE: What I'm gonna do now is put in this herb here, so, sage.

I'm just gonna tear it into the sausages.

So if you finely slice the stalky bits first, big boy.

>> Yup?

>> JAMIE: Those stalky bits are tougher.

So if you go a bit smaller, that kind of helps the cooking.

And then the bulby bit is more tender, so you can go a bit more chunky.

>> Yeah.

♪ ♪ >> Is that good, Dad?

>> JAMIE: That's nice, yeah, beautiful job.

I'm gonna take this little opportunity to work beside my son, because I'm gonna blink, one second, and it will be him that's got into university.

One thing I've learnt in lockdown is, you have to cherish every single little moment.

The things that are important, right?

Little moments.

We did some nice things in lockdown, didn't we?

We did a bit of fishing together.

>> Yeah.

>> JAMIE: That was really nice.

>> Yeah.

>> JAMIE: Built camps.

>> Yeah.

>> JAMIE: Lots of cooking.

What else did we do that was really good, Buds?

Lots of trampolining.

>> (chuckles) >> JAMIE: Not so good-- not for my back, anyway.

Although I did master a back flip.

All right, so, I've done onions.

Nice one-- do you wanna put the fennel in here?

>> Yeah.

>> JAMIE: So have a little look at these sausages and sage-- look at that amazing color.

The ruby red and the green.

It smells absolutely amazing.

So Buds, come and throw some of those fennel stalks in here.

Lovely.

You can throw my onions in, as well.

You can be the thrower-in-er.

That's it, Buds, beautiful job-- that's it.

Nice and chunky-- last one.

Go on, my son.

Then pick the whole board up and throw it in here.

So what I want to do tomorrow, when we cook this lovely meal, is, with the help of Buddy, and maybe Petal and River, we're gonna have a little area outside.

Table outside, so we'll get bean bags, some cushions.

So it's a bit of a festival-- that's what we're after.

A little bit of fun.

So, Buds, are you happy to help me do that tomorrow?

>> Mm-hmm!

>> JAMIE: So give that a little shake, give it a stir-- we'll let that cook for about 20 minutes until the veg is soft, sweet, tender, and delicious.

And that's gonna be the base for the most amazing stuffing.

♪ ♪ (kids giggling) >> Gotta try and get me!

Uh-uh!

♪ ♪ (chortles) >> JAMIE: It smells amazing.

Can you see how that large volume of veggies is now literally halfed?

And by doing that slow cooking, you've condensed, you've concentrated all those beautiful flavors.

So now we can turn the heat up a little bit.

And a very important ingredient now.

Bit of white wine, so... (sizzling) About a glass-- a good glass.

And what you want to do is cook away that wine.

So you might think, why put the wine in if you're gonna cook it away?

Let me tell you why-- you don't want that winey, alcoholly flavor.

What you want is the flavor from the barrel and the grapes and that whole vibe, that's what you want.

So by putting the wine in, letting it kind of rehydrate all those vegetables, and the sausage, then cooking it away, you're just going to get the most amazing, amazing flavor here.

So let me get the last ingredient.

This is some nice, spongey, sourdough bread, just about 250 grams.

I'm just gonna slice it up.

Into little kind of one-, two-centimeter chunks.

We're gonna go in with the crusts, as well.

If you've ever got a bread that's too dry, and the crusts are just like concrete, then simply put it in a little bowl, cover it with water or milk, and just kind of scrunch it like a loofah, right?

And then after, like, 30 seconds, pour away that excess water and it will be much, much softer, okay?

So you can bring it back to life even if it's really stale.

About 30, 40% of all the bread we buy ends up in the bin.

So anything that stops us wasting is a beautiful thing.

So let's just stir that through-- the wine's now gone.

And the bread will start taking on some of the moisture from that stuffing.

So what I'm gonna do is turn that gas off, lay it all out flat, and let this stuffing cool down.

If we're gonna roll that beautiful shoulder of lamb, we don't want to do it with anything that's hot.

Can I give you a kiss?

(kisses) >> (groans) >> JAMIE: Why-- every time I kiss you, you just run away.

♪ ♪ So this stuffing has cooled down beautifully.

Let's get that lovely shoulder of lamb out.

So let's just get it out onto the surface here.

So get it onto a big board, or a clean surface.

You've gone and got that lovely lamb, and by the way, when you've got this lamb, this is just an excuse to go and talk to the butcher.

Have a conversation, you know, have that chat about meat, where it comes from, you know.

Is it local?

So you can see it's opened out like a book.

Now we're gonna stuff it, so I'm gonna move it like this.

If there's any little kind of fatter bits, you can just score it slightly.

So it kind of holds on to our little stuffing.

One thing I want to do is get my hands involved-- obviously, they're clean.

Just scrunch it up.

It's going to really soften up that bread, and that will completely change the texture, and you'll get an almost, a creaminess out of the bread stuffing.

Hey, Buds!

>> Yeah?

>> JAMIE: Come and give me a hand.

>> Okay!

>> JAMIE: I've got messy hands now, so, Buds, if you can get the salt and pepper, sprinkle some salt and pepper on there from a height.

That's it.

Nice, generous one.

From a height, all over the whole thing.

That's quite high-- not necessarily that high.

Yeah, that's it.

Beautiful-- lovely.

And then we've got this lovely stuffing that I'm going to kind of pack in here like that, so you can pack it quite dense.

And of course, the stuffing is going to stretch the meat further, and it's also going to impart flavor into the lamb, and vice versa, by the way.

So it's a two-way relationship.

And if you think about it, it's a great way of using less meat.

So good for your wallet, good for the planet, and all that business.

But flavor is the most important thing.

So I put it on about half.

Every last bit goes.

Buds, do you mind just putting that in the sink for me, darling?

>> Yeah, sure.

>> JAMIE: The next bit, you're gonna love.

You're very important for my success here.

Actually, it's really nice to do this together.

So now we've seasoned it and put the stuffing in, I'm going to basically fold it over like this.

And it will fall out, so don't worry about it.

As it falls out, we'll try and repack it in again.

Now, Buds, if you grab that string there.

So this is very, very simple to do.

Just get, like, seven or eight pieces of 60-centimeter string, put it underneath, and then basically, we'll put it an inch apart all the way along.

So I always start in the middle.

I do a double knot, okay?

So I tie it, one, two, and then if you do a double knot, when you pull it tight like this, it doesn't really let go.

But then I can come back in and put that second knot in there.

And then I just cut it off like that.

Chefs and butchers will make it look super-flash and super-perfect.

Please do not worry about it.

As long as it gets tied up and you secure that meat, that's the only thing that matters.

>> Can I do one?

>> JAMIE: Yeah.

>> Can I do this one?

>> JAMIE: Go this one, yeah.

Okay, so, like, keep it roughly the same distance.

Tight as you can.

Buddy's muscles are developing at the moment, and I'm trying to get him to eat his fruit and veg every single day... >> I do eat my fruit and veg every day!

Have a whole plate of fruit every morning.

♪ ♪ It looks amazing.

>> JAMIE: Everything that's fallen out, we're now gonna stuff back in.

>> Who's coming to the party tomorrow?

>> JAMIE: So Mum and Dad are coming-- Nannie and Granddad.

Uncle Gennaro's coming.

>> Gennaro!

>> JAMIE: Which is very exciting.

Now, our only job here is just to secure the meat and keep that stuffing in.

Once it starts cooking, it will set in shape, so you're gonna be able to serve it with just-- one-slice wonder.

You'll have the stuffing you'll have the meat.

It's gonna be absolutely gorgeous.

Okay, so in this tray, which we did the stuffing, I'm gonna put all the bones from the shoulder of lamb.

And it's really handy if your butcher cuts them up for you, because you're gonna get loads and loads of flavor out of that.

So that can go onto that trivet of bones.

Any of these little bits now we can collect, and they'll go into the bottom of the tray, and they'll get gnarly and sticky, and they'll basically make the most amazing juices.

Now, if you can grab us a garlic, Buds.

I'm literally just gonna break this up into little chunks, and leave the skin on.

This is new season's garlic, so it's a little bit softer.

But basically, this just gets broken into this tray.

Any extra little sage leaves, a little bit of olive oil.

And that'll just protect it-- so I'll cover this now.

Buds, if you can cover that for me.

>> Yup!

>> JAMIE: And that will go in the oven tomorrow for about four hours until super-tender.

It's going to be absolutely delicious.

So one great job, done.

So next I'll have a little clean down, and then there's a sauce that goes with this that is just amazing.

♪ ♪ All right, go on, go and have a play.

>> Okay, bye!

>> JAMIE: Thank you for your help, you've been very useful.

Okay, now for the most incredible sauce to go with that lamb.

Think roast pork and applesauce.

Well, we're gonna go to apricots.

And in this case, it's dried apricots that are sweet and sour and just gorgeous.

♪ ♪ And we're gonna do an infusion with beautiful lemon thyme.

I've given it a wash, I'm gonna put this into a little glass like this.

I'm just going to pour about 300 milliliters of boiling water over this thyme.

And one minute is literally all you need.

The flavor that will come out will be immense.

So I'm gonna put about 250 grams of these beautiful apricots into the blender.

And I'm also going to liven it up with just a little bit of chili.

Now, you don't need that much, and I don't want it to be hot at all-- I want it to have a warmth.

I'm just gonna go for half, and also, I'm going to remove those little seeds, which are the hotter part.

And then that can go straight on top, and look at that, within 30 seconds, it's even changed the color of the water.

So, we now no longer need this, right?

Because it's infused all of its essential oils and flavors into that water.

So in we go.

I'll give it a nice pinch of salt and a couple of tablespoons of extra virgin olive oil.

That will give it a shine and a really nice grassy smell and taste.

Just whiz it up until really smooth for about one minute.

(blender whirring) (blender stops) (exhales): Smells amazing.

It looks incredible.

The color is something of joy-- I gotta have it.

Right, let's have a little try.

(exclaims) Delicious-- sweetness and sourness is there, and a very subtle hint of chili.

Put a little bit of flowering thyme in the middle, and that, I think, is a thing of beauty, a fantastic sweet-and-sour apricot sauce to go with our gorgeous lamb.

Right, let's get this in the fridge, and that's two great jobs done and dusted.

♪ ♪ I absolutely love days like today, when I got time off, I can play with the kids, I can do a bit of cooking-- just chill out.

And today, I'm also investing in this beautiful meal tomorrow with friends and family to celebrate some of the occasions that we've definitely missed out on.

I've done the main course, the rolled, stuffed shoulder of lamb and a little sauce to go with it.

Now, just before I put the kids to bed, I'm gonna do the potatoes, just get prepped up, ready and raring to go.

And I'm gonna do a beautiful take on a panna cotta, which is gonna be the dessert for tomorrow.

So let's start with the potatoes.

Now, you might have seen me do this at Christmastime, and it's the same theory-- get ahead of the game.

So I'm not here cooking too much when my friends and family are out there having fun.

Same theory, right?

I'm going to just cut them into three-centimeter chunks and I'll parboil these for about ten, maybe 12 minutes, just to kind of three-quarter-cook them, and then I'll toss them in lovely olive oil, herbs.

I'm gonna flavor with lemon, and then I'm gonna put them in a tray and let them cool down, pop them in the fridge, and then tomorrow, I just roast them.

So in the water they go.

Season that with some salt.

Lid on top.

Now, when it comes to that ten or 12 minutes, that's more than enough time to make the beautiful dessert for tomorrow.

So we're gonna make an elegant panna cotta.

It's gonna be delicious.

♪ ♪ And I've got an easy way to get ahead, with a simple twist on an elegant panna cotta, a beautiful, silky, creamy dessert that I can make tonight and leave to set for tomorrow.

All I need for that is a little pan that I put on a kind of medium-high heat.

In there, I'm gonna go in with 400 milliliters of lovely, organic single cream.

That's the main carrier of this dessert.

Now, while that's heating up nice and slowly, there's a key ingredient that we need to use here, and that's gelatin.

So you buy them in little packs.

It's like a little stained glass window.

So three sheets of gelatin.

A little cold water-- has to be cold water, okay?

And the cold water very gently starts to rehydrate this so it goes from bendy to almost quite sort of gloopy, right?

Now, this is gonna set anything liquid.

So if you use a lot, it will be really hard.

And if you use just a little, so three sheets, it will be elegant and just holding together.

That's what we want.

Most of what panna cotta is about, in my opinion, is texture.

You want it to just have a knife go through it, so it's just elegant and gorgeous and light.

So three sheets are rehydrating over there.

As this 400 mils of beautiful cream comes up to temperature, let's infuse some flavor in there, so, first of all, we're gonna sweeten it with 100 grams of golden caster sugar.

That's our sweetness.

And as that cream is starting to heat up, we'll use that heat to infuse some beautiful flavor.

So this is a vanilla pod.

You can use the vanilla paste if you wish, but it's lovely to use a pod.

I'm gonna put the tip of a knife just into that little pod like that, run it down the length, and those beautiful, little, mysterious black seeds we're gonna scrape out.

So this little vanilla pod goes in here, and then we'll scrape the seeds like that, and we'll give it a little mix-up.

So almost like making a cup of tea, you know, that cream's infusing and pulling the flavor out of that vanilla.

If you wanted to scent it with a little bit of orange zest or lemon zest, which can be particularly delicious, all you need is one little piece of the peel here, like that.

Makes all the difference.

So shake that in.

Now, as soon as you see some bubbles like this, we'll turn the gas off.

And now, in with the gelatin.

Can you see how it's completely changed?

How cool is that?

So just mix in that lovely gelatin.

Use a spatula or a whisk, and then, as it's cooling down, what I'm gonna do is add in 400 milliliters of beautiful, natural yogurt.

This is Greek yogurt.

So in this recipe, I've got half cream, half yogurt.

It might not be classic, because classic is all cream, pretty much.

But I love the blend of yogurt and cream.

You get the richness of the cream, but the freshness and the lightness from the yogurt.

So what I need to do now is pour that into our little molds here.

So to do that, I'm just gonna put it into a jug with a spout.

Pull out that vanilla pod-- it's done its job.

Let's have a little try.

Delicious.

What I wanna do is divide this by 12.

I've got little, like, espresso cups, but it could be little teacups, if you wish.

Fill it to about almost a centimeter from the top.

This is gonna be the most wonderful dessert-- look how lovely and smooth that is, shining, glimmering.

They go in the fridge now for at least four hours, so they'll firm up.

They'll kind of "gellify," if you want to call it that.

And then tomorrow, I'll just dip this in a little boiling water, count to five, and then I'll turn it out onto a little saucer.

Then tomorrow, if I can paint you the picture, I'm gonna serve some gorgeous strawberries.

Then I take, you know, some lovely ginger and shortbread biscuits, just get a clean cloth, and just put my biscuits in there like that.

And then bash the hell out of it.

So soft, elegant, with crunchy bits and strawberries.

Boom, boom, boom, boom...

It's going to be absolutely... Amazing.

So imagine a panna cotta, and then next to it will be a pile of your favorite biscuit just bashed up to be crunchy bits, and how simple is that, right?

So for the panna cotta to set, about four hours in a fridge.

I'm gonna put them in tonight so they're all done and dusted for tomorrow and then it's easy to serve.

I think they're gonna love it.

Right, the potatoes are ready and raring to go.

They've had their ten or so minutes.

And I want these to sort of steam dry a little bit.

Just give it a little toss, and then see that-- it's almost beaten up on the outside.

And that bit of beaten-up potato will give you crispiness.

♪ ♪ So let this cool down.

I've got a big old roasting tray.

In here, I'm just gonna add a little olive oil, a couple of tablespoons, and then season it with salt and pepper.

And then go heavy on lemon, right?

Really fresh, really summery.

So I'm gonna use the lemon and the zest.

That will work really nicely with the lamb.

So if you just used the lemon peel like that, that will roast up beautifully-- it'll kind of caramelize, it'll go sweet and delicious.

And it's not bitter-- it's the white part that's bitter, not the yellow.

So let's put the peel of a couple of lemons in.

And then the juice, too.

Now, because you put the lemon juice in it, and the oil, that's going to protect the potatoes, so they won't go black or anything like that.

And then tomorrow, all I have to do is literally throw it in the oven.

The fact that we've got that little bit of kind of beaten-up potato on the outside means it's gonna go really, really crisp.

We need to dress it, so every potato has been kissed with that lemon and oil, okay?

That's important, and then also, we need them to be in one single layer.

That way, they're going to get really, really crisp, and be a joy to eat, so that's it.

I've got some nice prep done.

The lamb main course, the potatoes, the dessert, and a sauce.

And I'm even gonna get time to have a quick clean down and put the kids to bed.

Happy days-- brilliant.

>> Mum?

Mum?

>> (exclaims happily) >> ♪ All together ♪ >> JAMIE: It's the morning of my celebration feast and I'm already ahead of the game so that I can make the most of being with my friends and family.

So I've been preparing this beautiful celebration meal for my family and loved ones.

I did most of the work yesterday, which is fantastic.

And that's what it's all about, right?

I want to prepare a meal which is nearly all done so when my friends and family get here, I can be spending more time with them, because at the end of the day, it's about being together, right?

That's what it's all about.

So let me get you up to speed.

We've got a shoulder of lamb here, which has been stuffed and rolled.

We did that gorgeous apricot sauce, we've done lovely potatoes, we've made fantastic yogurt panna cottas.

So the only things I've got to do today is a lovely salsa to go with the lamb and the apricot sauce, and then I need to work on a beautiful starter.

And I've got some amazing ingredients for that.

And then maybe a cheeky little cocktail.

So I'll start off by getting this lamb in the oven.

Now, let's just talk about that for a second.

It's gonna take about four hours to cook, okay?

I'm gonna put it into an oven at full whack and immediately turn it down to 150 degrees Celsius, which is 300 Fahrenheit, okay?

So you've got that high heat that immediately goes down to sort of low and slow.

Four hours of cooking, I'll baste it halfway through.

Give it lots of love.

And also, if your guest's a half-an-hour late, it doesn't really matter.

If it cooks an extra half an hour, it doesn't matter.

Okay, so lamb's in the oven.

Now, I'm gonna do a fresh green sauce.

It's a kind of salsa verde, but with a few little ducks and dives that's gonna make it perfect to go on top, literally on top, of this beautiful, slow-cooked shoulder of lamb.

♪ ♪ So we're gonna start with fresh herbs-- got mint here.

I've got parsley.

We've got the cornichons, capers, and anchovies.

Still classic salsa verde area.

Then I've got the lovely English mustard instead of the Dijon mustard.

I'm gonna add beautiful olives, green and black, and then some pistachio nuts.

So a little bit off the beaten track now, but this, with the lamb, is gonna be fantastic.

So let's put it together and have some fun with it.

As you might know, if you've done a salsa verde before, it's a lot of chopping.

So I'm gonna get myself a nice big chopper.

With the parsley, the stalks are rather delicious.

I'm just gonna take the ends off, like that, off those really big stalks.

But these little ones here are really sweet and delicious.

So I'm just gonna finely slice those stalks up.

And then we can just finely chop the leaves.

Then the mint-- mint sauce is classic with lamb.

So we're sort of harking back to that classic mint sauce vibe.

So what we can do is just start roughly chopping this up.

You can do this in a food processor if you like, but I just love doing it by hand.

Then we'll make a little well in the middle, and we'll start adding those lovely fragrant ingredients-- so first up, I'm going to add the pistachios, about a tablespoon goes in.

They're rich, they're moreish, they'll really add to this-- look at that, beautiful colors.

Then I'm going to use capers.

About a tablespoon again.

So with the cornichons, another little sort of tablespoon.

And then olives-- these have got stones in, so when you're buying olives, try and buy the olives with stones in.

They will always taste loads, loads better.

Now, these black ones, just squeeze it and the stone will just shoot out really easily.

And then with these green ones, just use a little knife, just to cut the sides off like that.

So it's about a heaped tablespoon goes in.

And then with the anchovies, I just want four little fillets.

One, two, three, four.

Then we're gonna carry on chopping all these lovely ingredients.

So you know what's really exciting about today is, I haven't had a family meal with my mum and dad since lockdown.

Same with Gennaro, and I got friends coming around, as well.

So really, really exciting.

It's going to be lovely, to be outside, to enjoy good food, and have a really good laugh.

So now let's turn all these gorgeous chopped things into a beautiful salsa-- so we'll start with the mustard.

Now, in a salsa verde, you'll see Dijon mustard used.

So the English will just give it a little bit more fire.

I'm gonna use, like, four tablespoons of extra virgin olive oil.

So just let it loosen slightly.

And then, some nice red wine vinegar.

About two tablespoons.

That will give it the most fantastic acidity and it will cut through the richness of the lamb.

And then I just want to loosen this up a little bit with a splash of boiling water, so I'll whack the kettle on.

Just gonna season this with some black pepper.

Okay, so in we go.

Give it a little splash.

About 100 mils goes in.

So the boiling water is just fantastic at shocking the herbs and pulling out those flavors.

It also allows me to get that consistency that's much looser.

And you can see it's now a nice, little texture where I can easily spoon that off like that.

Let me have a little try.

Oh, yeah.

It's tangy, it's fragrant, and that sauce, all of it, is gonna get poured over the whole shoulder of lamb, like, to cover it, so it's gonna be amazing.

Richness, tenderness and that, which is full of life!

Right, another job done.

Let's see what the kids have been doing in the garden.

♪ ♪ >> Let's get some knives and forks.

>> Now we're good.

>> So do you want to sit next to me?

>> Mm-hm.

>> Is that perfect?

That's really pretty.

>> Mom, I'm bored-- can I run off?

(kids laughing) ♪ ♪ >> JAMIE: Right, the kids are doing the most fantastic job out there, and this room smells incredible.

That is the thing about these lovely, slower-cooked cuts of meat.

This has had just over four hours, and I've basted it halfway through, and just gave it a little few splashes of water.

In return for that, you'll get the most moist, succulent meat.

Look at this.

Give it a little baste.

And look, you know when the meat is tender and pullable when you can pull it, and the only way to tell, to do that is to get a fork, stick it in here, and if you can effortlessly just pull that out... (chortles): Right?

That's when you know you've got something that is groundbreakingly delicious.

Chef's treats.

Oh, my Lord.

Falling apart.

Wow.

Absolutely delicious.

A little kiss of the juices.

Put a few of those crispy bits on top.

That will stay hot now for a good hour and a half out of the oven.

So before I get on and make my gravy, steal a little fat on these potatoes.

Right?

Not a lot, just a little bit.

It's gonna make them just taste amazing.

And then the excess fat I'll pour into a little jam jar, so instead of throwing the fat away, what we're gonna do is reuse it another day.

I've just put a few little herbs in there, and when you pop that in the fridge, that will solidify.

So now you've removed most of the fat from this tray, and you're left with all these... See these sticky kind of marmite-y bits, these are perfect.

I can now mush up those bits of garlic.

These bones and sticky bits are going to make the best gravy ever.

Turn the hob on to, like, a medium-high.

Let's get this sizzling.

I'm gonna put these potatoes now in the oven.

So these will have about an hour at 200 degrees Celsius, 400 Fahrenheit.

I'll put these at the bottom of the oven so they get a nice crispy bum.

Okay, so very quickly, we're starting to sizzle in this pan, and I'm going to put two tablespoons of plain flour in.

That's what's going to make it nice and thick and gorgeous.

Now, there's one thing that I quite like to do as a lovely little optional extra, and that is give it a little kiss of a jam.

I particularly like blackberries, blackcurrants, stuff like that.

Just one tablespoon.

It's a fantastic little cheat.

That will give it, like, a real nice background sweetness, but subtle.

The other little tweak is some red wine vinegar.

About a tablespoon goes in like that.

So look at all that sticky goodness from the bottom.

So all I'm going to do now is just cover it with some water.

One, one-and-a-half liters of water goes in, and just let that simmer nicely and it will start to thicken.

It's just going to extract more and more flavor out of the marrow bone of those bones.

So good.

So I've got gravy, I've got lamb, I've got potatoes in the oven.

That will stay hot now for a good hour-and-a-half out of the oven.

Honestly, it will.

And what I do to sort of help that is just cover it in a little bit of tinfoil, then I'll cover it with a tea towel, just for a little bit of insulation.

So, lamb's done.

I've got the gravy ticking away.

In about half an hour, I'll put it through a sieve and you're going to have the most incredible gravy.

Good times.

♪ ♪ So that's the main course sorted.

And with my guests arriving soon, I'm going to get cracking on the simplest little starter to get you out of the kitchen and ready for the feast: delicious rainbow tomato crostini, hot garlicky toasts topped with some amazingly juicy tomatoes, a beautiful herb salad, and some gorgeous goat's cheese.

Every single different variety of tomato has its own unique flavor profile.

So what I'm going to do is have fun with that today.

Right, let me show you how to do this.

It's the simplest thing ever.

I've got a box grater and I've got this little fine side here, which is perfect.

Get yourself four bowls for four different colors of tomato.

So we'll start with these two beautiful plump red tomatoes.

Cut it in half-- look at that.

The shapes are amazing.

So here's the trick.

You take this open cut side and you hold it against the grater like that, and you push down.

Obviously, you're careful with your fingers, but you literally push the pulp through the grater, and what you end up with is the seeds on one side and the skin on the other.

What's interesting is, this method of grating it, you can almost smell the flavor before you taste it.

This is starting to smell like my granddad's greenhouse when he used to grow tomatoes back in the day.

It's got that amazing fragrance.

The skins here have no use-- that can be composted.

Happy days.

So there's not many seeds in this one, which is good.

Different varieties have a different amount of seeds.

If there's a lot, you can just put it through a coarse sieve and get rid of them.

I'm just going to season this with a little salt.

So let's have a little try of that.

Wow.

That is one down.

So, like, here's the orange ones.

I might need four or five for this, to get the same volume of juice.

Then I'll take another bowl, take the same box grater, and repeat the same process.

And we'll season it up exactly the same.

What I love about this starter is, it's utterly simple.

♪ ♪ Look at the color of that.

So we'll have another little try.

Completely different-- that's the bonkers thing.

So let's season it up with a little salt.

Let's have a little try.

(exhales) It is so heavenly good.

And what I love about this consistency is, our toasts will be quite dry and they will immediately soak it all up.

(slurps) It's going to just be the most amazing mouthful.

So next up, let's go for the green one.

Look at these, right?

Some people get freaked out by this, because they see green as unripe.

But this is actually supposed to be green, and it's completely ripe.

Isn't nature just incredibly tantalizing and crazy?

(child singing, shrieking) I can hear River.

River is my youngest son.

>> (singing) >> JAMIE (laughing): He's such an incredible kid.

He's bonkers.

>> (singing) >> JAMIE: I can hear him making all kinds of noises.

I don't know what's happening out there, as far as our little location, our little festival is concerned, but... (laughs) We'll see soon.

>> (giggling) >> JAMIE: So look at the green ones, it's nice and pulpy, but there's a lot more seeds here.

Can you see?

So actually, I am going to make the effort just to put that through a sieve, because I don't want that to get in the way of the experience.

Just pour it in.

It's easy to do, and then just push it through a sieve.

Look at the color.

So we'll get rid of that.

Again, we'll taste.

Hallelujah.

Actually, it doesn't need as much seasoning as the last one.

Sweet and delicious-- wow.

Last but not least, the yellow ones.

Wow.

Crazy color.

You can almost smell the flavor before you taste it.

That is completely different to all the other three.

It's the least kind of classically tomato flavor that you've got, but there is kind of lighter, melony, sort of, like, cucumbery flavors in there that's, like, really fresh.

So there you go, the four wonderful colors of our tomatoes to go on that hot garlicky crostini.

Next: the toasts-- I'm just gonna grab a nice little baguette.

This is a nice sourdough one.

We want one-centimeter slices.

I'm going a little bit thicker on this one, just because I want it to soak up all that amazing tomato-y juice.

Now, I'm going to toast these at the last minute.

That's pretty much the only thing I have to do for this starter when our guests are here.

And then, just by having this damp cloth over the top, it's just going to keep that bread fresher for longer.

Last but not least, the herb salad.

Let me show you what I'm thinking.

Now, herbs in salads is lovely, but an actual herb salad, a purely herb salad, is a thing of joy.

So what I'm going to do is just pick through a bunch of different herbs that I love that are soft and delicious.

I'm thinking things like, you know, rocket's quite mustardy and quite hot.

This is fennel, fennel tops, right?

More fragrant, more aniseedy.

Next up, basil.

So the little basil leaves, much more succulent.

Now we're going on to chervil, one of my favorite little herbs.

This is dill, this one's tarragon.

Parsley leaves.

You can take something like the humble celery.

So there's little herby parts of vegetables everywhere.

Carrot tops, if they're really small and fresh.

Just finely slice it, and that will be so good.

There's one last curveball that I think is really cool, and that's edible flowers.

So, little violas, gorgeous marigolds here, and I simply just pinch the little petals out and lose the stalk.

So if you put it in icy cold water, and I've just got some water and ice in here, then they absolutely come back to life.

So let's use the same icy water to refresh all these herbs, and they'll perk up beautifully.

So just refresh it in here for, like, 20 minutes, then you can drain it and pop it on a clean tea towel, and you've got a lovely herb salad.

So look at that for a story.

Loads of colors, loads of vibrance, I think people are going to love that.

♪ ♪ And with the feast raring to go, I can't wait to get it on the table.

♪ ♪ With my guests on their way, it's nearly time to bring this beautiful meal together.

So the vibe we're going for is a little bit festival.

So, sofa, as you do.

Got a projector up there, a white sheet, so we're going to play a film as the sun goes down.

Got a tent up, just in case the kids want to kip out, got the bar set up.

It's going to be brilliant.

♪ ♪ Mum, Dad, welcome!

>> Hi!

>> JAMIE: How are you?

Who-- which one do I hug first?

>> (laughs) >> How've you been?

>> JAMIE: Aw, lovely to see you.

Go and give him a hug.

>> Big one, big one.

>> JAMIE: Would you like a drink, Mum?

>> Yes.

♪ ♪ >> JAMIE: I'm going to kick off this party with a lovely cocktail, and even though the weather might be up and down like a yo-yo, this cocktail, a frozen mango caipirinha, is going to put a little bit of sunshine everywhere.

I'm going to make it with fresh mangoes, because they're so sweet and honey-like.

So let's peel this mango down.

Start at the sort of pippy part here, go down, feel the seed, and then angle your knife and go around it like that.

You get a lovely lobe fall off of it.

Hit the seed, just angle the blade, and then go back around it like that.

And then you've got this little part here, which you can just take the skin off and you can just squeeze that mango into your liquidizer like that.

With regards to these parts here, I simply cut it into three.

I'll just put my knife down like that and cut that lovely succulent bit of mango off.

So that's how I do it.

But if you look at the next generation, young Buddy, let me show you his little hack.

You just take a cup-- in this case, it's a little jug-- and you put the skin at the side of the cup and do that.

So there you go.

That's what you learn from your son.

Buddy's way wins.

(laughing): That's life, though, right?

So in we go with the mango.

I've got 400 grams weighed out of ice, okay?

So that's going to give you a beautiful slushy-like format.

Then we're going to go in with lime juice, 100 milliliters of lime, which is about four limes.

So I'll give them a little roll.

This will just help get the juice out, then cut them in half.

So we're getting the sweetness from the mango and the acidity from the lime.

And then we're going to get some honey.

Just a good generous teaspoon, just to balance the attack of that lime.

Look at that-- beautiful.

And then really, the hero of the show, it's called cachaça.

It's the classic spirit of Brazil.

It's rum-based and it's absolutely fantastic.

200 mils goes in.

For kids, you just do it without the cachaça-- happy days.

Then all we have to do is the fun bit, and we're going to whazz it up to make the most delicious, flashy slushy ever.

(whirring) (blender stops) You can smell it, and it smells amazing.

(chortles) Right, let's do one first.

Just pour it in.

It's like a slushy.

It's like a smoothie.

It's a thing of joy.

Finish that with just a little slice of lime, just on the side of the glass.

Maybe a little bit of mint.

Look at that.

I do love a cocktail, though.

It's exciting, it's a celebration.

This is a nice little batch for, like, four generous portions.

Guaranteed sunshine, even if it rains.

Come on.

There you go.

Right, better try it, just in case.

Oh, come on.

I mean, that is a slushy beyond all belief.

Lime and mint are best friends with mango, so this is a proper party going on, and it's the cachaça that brings it all together.

So, let's tray up, and let's get my guests loved with some of these amazing cocktails.

I think they're going to love it.

♪ ♪ Uh, Mum, this, this drink is absolutely your speed.

>> (laughs) >> JAMIE: That is a mango caipirinha.

>> (gasps): Oh, fantastic.

>> JAMIE: Enjoy it, you're going to love it.

(group exclaiming) (laughing) >> Oh!

>> JAMIE: How are you, darling?

>> Hi.

>> JAMIE: Nice to see you.

Nice to see you.

>> Thank you for inviting us.

>> Gennaro, would you like a drink?

>> I want to some of the best.

>> JAMIE: Hey!

Ally and Richard are here.

>> Mac, you're there.

>> JAMIE: You want to sit next to May?

Well, you have to go and ask her if she'll let you sit on her lap.

(talking in background) >> Cheers, mate.

All the best.

>> JAMIE: Ah, it's so nice to see everyone.

Honestly, it's a joy out there.

It's so good.

So let's just have a little recap on the state of play-- lamb's done.

Gravy's done.

Got the potatoes in the oven, so we're really good on that.

Dessert's already done.

So easy, easy.

It means I can be out there, where I want to be, having fun with the friends and family.

So the last job for the starter is the toasts.

So what I want to do now is just rub this with a little bit of garlic.

If you want to have that lovely kind of garlicky bread vibe, you don't have to chop the garlic up and put it in butter.

Let me just show you.

It's the simplest little trick.

Take a bit of garlic and just brush it once.

That's it, just once.

And you can smell it straightaway.

And once you've done that, we can just drizzle it with a little oil at the table, and that's just beautiful.

One little stroke is all you need and then that's it.

Let's sit down and have our starter.

♪ ♪ Okay, guys.

Pomodoro rosso, verde.

Here's some hot toasts.

So, my recommendation is just, like, literally, take one toast, put one load of tomatoes on top, help yourself to some cheese.

And there's little herb salads.

Excuse the fingers.

So yeah, Dad, you can put some tomatoes on.

Go for it.

>> It's summer in a plate.

>> JAMIE: Help yourself to some cheese.

>> You know, the yellow one really tastes good-- I love it.

>> JAMIE: It's quite nice when the bread soaks up the tomato juice, isn't it?

>> It's a lovely idea.

I like the simplicity of it.

(talking in background) >> JAMIE: Mum, what's your favorite color?

>> I like the green, actually.

>> JAMIE: Really?

Richard said that, as well.

(talking, laughing) >> The salad is fantastic, I love it.

>> Yeah.

>> It's amazing.

So good.

>> JAMIE: So... On to the main course.

They're loving the starter, which is exactly what I wanted.

So with the main course, the lamb has been resting beautifully, and if we have a little look at that, all I have to do now is remove the string.

So pull the string off, make sure you get all of it, and it should all come out in one.

There you go.

So we'll get rid of that.

Now what I have done is put some lovely green and yellow French beans on.

So I cook those for about seven minutes until they're just perfectly cooked, but not squeaky.

I'm going to have two cloves of garlic and just very simply grate it like that.

It's the simplest little dressing ever.

That will be quite pungent and quite sort of peppery.

So I'll hit that with some salt.

A little bit of cider vinegar.

The vinegar will start to change the garlic and almost lightly pickle it, so you can knock that pungency back.

And then just a couple of kisses of nice extra virgin olive oil.

So these are cooked perfectly now.

Let's turn that off.

And the perfect time to dress beans is when they're really hot.

As soon as that heat hits the garlic, the smell is just something else.

Make sure every single bean gets tossed in that nice cider vinegar, olive oil, garlicky dressing.

Beautiful.

Let's have a look at these potatoes.

They should be really nice and crispy by now.

(chortles) Look at that.

Absolutely beautiful-- look at the color.

I love it.

Beautiful roast potatoes.

Last but not least, gravy.

So this has been reducing down.

Ooh, yes.

I did it without spilling it for once, and I got leftovers.

Let's get these out and serve up dinner.

(talking) Guys, have a little look at this.

>> (exclaiming) >> Whoo!

>> JAMIE: Do you mind if I serve yours up and then I can put everything in the middle of the table?

>> Yeah, sure.

>> Is that leg or shoulder?

>> JAMIE: Shoulder.

>> Oh, my favorite.

>> JAMIE: Who wants the end bit?

>> I'll have the end bits.

>> I want the end bit.

>> We all want the end bit.

>> And who is this for?

>> JAMIE: This is for Gennaro, the king of the table.

♪ ♪ Dad, this one's for you.

>> Well done, me darling.

(kisses audibly) >> Here, Nanny.

>> Oh, wow.

Oh, that looks fantastic.

>> JAMIE: Right, enjoy, everyone.

Tuck in.

(talking) >> Very nice.

(talking) >> I'm going to make this and have friends around.

>> JAMIE: That apricot sauce, can you taste the thyme in it?

>> It's really good.

>> River, do you want some gravy?

>> Yeah, on there.

And on here.

And then on here.

(laughter) >> River, why have you got two plates?

>> Because this is one for lamb and this is one for potatoes.

(glass clinking) >> JAMIE: Guys, if I may say, I've been dreaming of this moment for a long, long time.

It's so nice to have us all back together again-- cheers, everybody.

(all toasting) Love you all.

(all toasting, glasses clinking) >> Cheers.

>> Cheers.

>> Life is about memories, and today we made a memory.

>> JAMIE: Thank you, Dad.

I could do a whole paragraph and it's never as good as Dad's.

Dad does three words.

(laughing, talking) >> This potato, they're unbelievable.

>> The stuffing has got a sausage thing in it.

It's amazing, isn't it?

>> Oh, Jamie, that is really good.

(talking) >> Wow.

>> That's mine.

>> Is that your trophy, River?

>> It says Buddy on it.

>> No, it's Buddy's, he won it.

>> Well done, Buds.

(clapping) >> And then we all would need to, to actually give Buddy a round of applause.

>> Yeah.

For-- it's the Character Cup.

>> The Character Cup.

>> Yes.

>> Well done, Buddy.

>> He has the best character.

>> (exclaiming) >> I remember, Mum, I had a, a medal.

>> Oh, you did get a medal.

>> What did you get the medal for?

>> My sports day.

>> Well done, River.

(clapping) >> I cleared my plate.

(clapping) >> Yeah, Gennaro!

>> Gennaro gets a medal.

>> Yeah, different.

>> How's that color?

And how's that color?

>> JAMIE: So, what I'm going to do is just take a little bit of elderflower cordial, and about two or three tablespoons I'll put over there, and I'll just mix it up.

And this is the most incredible way to dress strawberries.

That flavor of elderflower is just something else.

So with these panna cottas, you can just pop them into some boiling water, like that, and you count to about ten seconds, and then at that point, we'll take that out and quite simply, you go like that, you go shake, and out it comes.

Perfect little wobbly jelly.

The dinner's gone so well.

It's been everything that I wanted it to be.

Family together, people laughing, giggling.

Everyone's so, just grateful to be out and about.

That's the perfect one, that was five seconds.

So I'm finding my little groove now.

And even though everyone's yapping, they are noticing that I'm doing it, so it's kind of all part of that kind of ritual of getting things done.

I'm just going to put a little bit of these beautiful strawberries.

And all you need is a little kiss of that on the side.

I can smell the elderflower, that's how gorgeous it is.

What's really nice is, you get these little juices here.

It's so nice.

So all I'm going to do now is just finish it with a little bit of mint.

It's a really easy dessert to do, though, and it looks super-flash.

I mean, you saw how quick it was to make.

It kind of feels like a formal restaurant dessert, but it really, it isn't.

So here's the kind of cool bit, right?

You've got that silky-smooth panna cotta.

Then I've bashed up my favorite biscuits.

And that's going to be crunch.

So you've got that lovely delicate panna cotta, the sour fruit, and then the crunchy bits-- it feels like a real treat.

Buddy, Mac, can you come and grab some stuff?

>> Yeah!

♪ ♪ >> Oh, thank you.

>> JAMIE: Tuck in, guys.

>> Wow.

>> Mamma mia.

>> The strawberries are outrageous.

>> JAMIE: So, Gennaro, what does panna cotta mean in Italian?

>> Cooked cream.

>> JAMIE: So, cooked cream, but it's... >> But it's yogurt, though, isn't it?

>> JAMIE: This is with-- half-yogurt.

>> Really delicious.

>> JAMIE: Yeah, it's a little bit fresh.

>> Delicious, mm.

>> I love it.

I never had it before with yogurt inside.

That is really nice.

It's fresh.

Well done, big boy.

Really love it.

>> JAMIE: So guys, we have a bar over here that is fully loaded.

We have a tent here for anyone that wants to stay the night.

>> Yes.

>> JAMIE: Gennaro.

And we're going to project a film up there and then we can have fun.

>> Okay.

>> JAMIE: Cheers, everybody!

(all toasting and cheering) >> Bella, bella!

(cheering) >> Come on, Buds.

>> You can do it, Buddy.

♪ ♪ >> JAMIE: For more information about this episode, recipes, and behind-the-scenes fun, make sure you go to jamieoliver.com/together.

♪ ♪ To order my companion cookbook, "Jamie Oliver Together," visit shoppbs.org or call 1-800-PLAY-PBS.

(talking indistinctly) >> Lovely weather, good people.

>> It's good to have our friends together.

>> JAMIE: Guys, here's to you.

Cheers.

(all toasting) Bless you all.

(laughing) It's laughing, talking, sharing, and eating.

>> That pork's amazing.

>> JAMIE: It's tender but crispy.

The simple things in life give us the happiest moments.

We can hug tonight-- we are hugging.

You ain't going without a hug.

>> (laughs) >> JAMIE: Seriously.

♪ ♪ ♪ ♪