CHEF JAMIE OLIVER'S LATEST COOKBOOK "ONE SIMPLE ONE-PAN WONDERS" IS FULL OF EASY RECIPES WITH JUST EIGHT INGREDIENTS OR LESS THAT WILL CUT DOWN YOUR TIME IN THE KITCHEN AND YOUR GROCERY BILLS. PLEASE WELCOME BACK THE FABULOUS JAMIE OLIVER. [ CHEERS AND APPLAUSE ] >>> FIRST OF ALL, HAPPY NEW YEAR. GOOD TO SEE YOU. >> THANK YOU VERY MUCH. HAPPY NEW YEAR. >> THIS IS LOOKING GOOD. ALYSSA. >> I'VE ALREADY EARMARKED RECIPES IN HERE. I'VE GOT TO ASK YOU, HOW WERE HOLIDAYS? >> THE HOLIDAYS WERE QUIET. IT WAS QUIET THIS YEAR. NEW YEAR'S RESOLUTION, I'VE HEARD A RUMOR BOYS AROUND AMERICA ARE GOING BACK TO THE PERM. I MIGHT UNLEASH THE BEAST. UNDER THIS VERY SLICK HAIR IS VERY CURLY HAIR. >> WE EMBRACE NATURAL HAIR HERE. >> LISTEN, LET'S SEE HOW IT GOES. BUT AT THE AGE OF 47 I'M ALWAYS TRYING TO NOT LOOK -- >> 47. >> WE KNOW A LOT OF PEOPLE CAN'T KEEP RESOLUTIONS. I HAVE NO DESIRE TO, EITHER. BUT ANY TIPS OF KEEPING A RESOLUTION IN. >> NO, NOT REALLY. ONE THING I LIKE TO DO IS TRY AND LOOK IN THE MIRROR EVERY DAY WHEN I'M BRUSHING MY TEETH I'M GOING TO BE POSITIVE. >> DOES THAT WORK? >> YOU KNOW, WHAT MORE CAN YOU DO. >> YOU CAN'T DO ANYMORE. >> WHEN YOU GIVE PEOPLE POSITIVITY AND ENERGY THEY THRIVE ON THAT. THERE'S A LOT OF NEGATIVITY OUT THERE AND WE HAVE TO DO OUR JOB. >> THAT'S SO TRUE. [ APPLAUSE ] >> JAMIE, IN FRONT OF US ARE SOME OF THE DISHES FROM YOUR COOKBOOK, THE ONE SIMPLE ONE-PAN WONDERS, I LOVE THAT, FILLED WITH DELICIOUS RECIPES THAT CAN ALL BE COOKED IN A SINGLE PAN. BUT WHY DID YOU WANT TO WRITE THIS BOOK AND WHILE YOU'RE TELLING US THAT, WHAT ARE WE EATING. >> THIS BOOK IS THE MOST USER-FRIENDLY BOOK. I'VE LOOKED AT THE DATA OF WHAT YOU BUY IN THE SUPERMARKET. I'VE LOOKED AT HABITS. WE HATE WASHING UP, BIG ONE, KEEPING THE INGREDIENTS LOW, LOT OF QUICK DISHES. THE QUESTION IS, WHAT'S NORMAL THESE DAYS? IT'S NOT THE SAME AS 30 YEARS AGO. BATCH COOKING WILL SAVE TIME. YOU CAN PUT KNIT THE FRIDGE OR FREEZER, REHEAT IT. WE GOT BEAUTIFUL SWEET POTATO CHILI THERE. WONDERFUL WINTER SALAD OVER THERE. IT JUST SHOWS YOU HOW YOU MAKE -- RED CABBAGE IS ONE OF THE CHEAPEST THINGS YOU CAN BUY, AND A LOVELY PASSTY HERE, THAT WILL TASTE LIKE A RAGU. IT TAKES 12 MINUTES. THAT'S WHAT WE'RE DOING RIGHT NOW. >> YOU'VE BEEN WORKING TIRELESSLY TO ADVOCATE FOR HEALTHIER EATING FOR OUR KIDS WHICH IS SUPER IMPORTANT AND THAT INCLUDES PRESCHOOL LUNCH. AMAZING. THANK YOU FOR THAT. LOT OF PEOPLE REMEMBER YOUR SHOW RIGHT HERE ON ABC. SO WHY IS IT SO IMPORTANT TO YOU TO DO THAT? >> I BELIEVE IN MY TRAVELS AROUND THE WORLD, AROUND MY COUNTRY, AROUND YOUR COUNTRY, I LIVED IN THE MOST UNHEALTHY TOWN IN AMERICA FOR A PERIOD OF TIME AND I COULD SEE AND THE SCIENCE AND THE DATA PROVES WHEN YOU LOOK AT THAT BALANCING OF THE MOST -- IF YOU GIVE THOSE KIDS A HEALTHY START, YOU CAN FOLLOW THEIR PRODUCTIVITY AND YOU CAN SEE -- I KNOW AND EVERYTHING SHOWS IMPROVES IF YOU FEED THE KIDS RIGHT AT SCHOOL THEY DO BETTER. >> THAT'S TRUE. I THINK GOVERNMENTS AROUND THE WORLD ALWAYS SEE IT AS A LUXURY NOT A NECESSITY. WE HAD A MASSIVE STUDY DONE IF YOU INVEST IN KIDS' FOODS AT SCHOOL IT ACTUALLY PUTS BILLIONS OF DOLLARS BACK INTO THE ECONOMY. >> IT MAKES SENSE. THEY NEED IT FOR THEIR BRAINS. WHILE WE'RE HERE, YOU AND WHOOPI ARE COOKING SOMETHING THAT SMELLS DELICIOUS. IT'S FROM YOUR BOOK. WHAT ARE YOU COOKING FOR US? >> WHEN I WRITE THESE BOOKS I LISTEN TO HOW YOU GUYS ARE LISTENING. TAKING SAUSAGE AND MAKING IT INTO SOMETHING BEAUTIFUL. SAUSAGE, SPLIT IT OPEN. GET THEM IN THE PAN. A LITTLE SECRET SPICE HERE. THIS IS FENNEL SEEDS AND JUST PUT THEM IN WHOLE. A LITTLE TEASPOON. IT'S AMAZING. >> TASTE LICORICE-Y. >> NOT THESE. WHEN IT FRIES. WE'LL GO HEAVY ON THE BLACK PEPPER. AND WHAT WE'RE GOING TO DO IS HIT THAT WITH A LITTLE RED WINE. >> A LITTLE RED WINE, JAMIE. >> WE'LL COOK THAT AWAY AND THEN WE'LL TAKE SOME CRUSHED TOMATOES AND WE PUT SOME TOMATOES IN AND SIMMER THAT FOR A LITTLE BIT, SEASON IT UP, WE'VE GOT LOVELY GARLIC IN THERE AS WELL. THERE'S A LITTLE TRICK. WHEN YOU GO TO THE SUPERMARKET YOU CAN GET FRESH PASTA. ALSO IN SOME SUPERMARKETS YOU CAN GET THESE FRESH LASAGNA SHEETS. WHAT I LIKE ABOUT THIS, YOU CAN GET THIS -- JUST SLICE THEM UP AND YOU CAN MAKE -- >> FRESH PASTA. >> WHEN YOU THINK ABOUT BUSY YOU ARE, FRESH PASTA TAKES THREE, FOUR MINUTES TO COOK. WHAT WE DO IS AFTER YOU SIMMER THIS FOR A LITTLE BIT I PUT THE PASTA IN HERE WITH A LITTLE SWIG OF BOILING WATER, YOU COOK THAT FOR FOUR MINUTES. THAT'S HOW WE GET THE ONE-PAN WONDER. WE'RE GETTING THAT RAGU. >> YES. >> OH, WOW. >> ADDED A LITTLE BIT OF WATER. OF COURSE, YOU JUST FINISH IT -- A LITTLE BIT OF PARMESAN. FROM A HEIGHT. >> POUR IT IN. [ APPLAUSE ] >> AND THE OBJECT OF THIS IS TO -- I WANT TO GIVE YOUR PASTA THAT TASTES LIKE IT'S BEEN COOKING FOR HOURS. YOU GOT THIS. >> REALLY GOOD. >> THAT'S BASICALLY THE VIBE. I'VE TRIED TO GIVE YOU RECIPES THAT YOU GUYS CAN USE EVERY DAY. >> THAT ONE PAN IS KEY. >> ONE THING TO WASH UP. >> WE LOVE WHEN YOU COME. COME AS OFTEN AS YOU'D LIKE TO. OUR THANKS TO JAMIE OLIVER.
