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00:00MUSIC
00:22Hello, I'm Adam Liao and welcome to The Cook-Up.
00:24All killer, no filler.
00:25On tonight's menu, chicken stew with herb dumplings,
00:27chicken tagine with potatoes, carrots and figs,
00:30and a five-ingredient slow-cooked beef ragu.
00:32Let's say hi to our guests.
00:34Shane D'Elia's food is world-class,
00:36which is no surprise given the pride he takes in his hard work.
00:38An entrepreneur whose venues include Maha, Jada and Biggie Smalls,
00:41Shane also keeps busy as an author, TV presenter
00:44and mad Western Bulldogs fan.
00:45Hello, Shane.
00:46Hey, Ed, how are you?
00:47Great to see you.
00:48Vanessa Lowe OAM is a Paralympic gold and silver medalist,
00:51eight-time world championships medalist
00:52and reigning world record holder in the women's Long Jump T61.
00:56She can also easily jump between cuisines in the kitchen,
00:59cooking everything from hefferclosser to burritos to a roast.
01:01Hello, Vanessa.
01:02Hey, how are you?
01:03Vanessa, what do you have in your hand currently?
01:06Well, I brought my little shiny medal from Paris.
01:10Firstly, enormous congratulations,
01:12but just knowing that you have that,
01:15plus the world record and things like that,
01:17just, it must be a source of enormous pride.
01:21Yeah, I think this is probably the most proud I've been of a medal ever.
01:25I think just the journey that I took to get there was big.
01:29And, yeah, really grateful that I got to take this home,
01:31but the journey was everything and this was just a bonus.
01:33Well, this is the thing for us on TV.
01:35We see literally the last six metres of a four-year journey,
01:41or, you know, in many cases, a 16-year journey to get to that point.
01:45But isn't it nice to come home with a medal,
01:47to see all that hard work pay off?
01:49I think it is, because it's like a little bit of a nice memory to take home,
01:52and a little bit other than a picture.
01:55But, yeah, my baby loves it.
01:58He just loves to play for the medal, and it's his thing.
02:00And so, if it was just for him, perfect.
02:03Shane, why don't we get medals for what we do?
02:05You know?
02:06I don't know, I think my wife should give me a medal
02:07for just coming home and being so amazing.
02:09I should say, your restaurants, Maha, that's your wife's name,
02:14Jada, that's your daughter's name, and the third one,
02:17your son's name is Jude, but you called the restaurant Biggie Smalls.
02:19Yeah, well, Biggie Smalls, I think, came around before my son was born,
02:23but, you know, Biggie Smalls was sort of my music inspiration.
02:26But he has been asking me, my son, that is,
02:28when's his restaurant coming along?
02:30And I said, let me try to pay off the other couple first,
02:32and then we'll see how we go.
02:33You could have solved all this by just calling your son Biggie Smalls.
02:35Yeah, I know.
02:36Low effort, high reward tonight.
02:38Our food is easy and slow.
02:42Vanessa, I know you're a bit of a slow cooking fan.
02:46Is slow cooking actually fast cooking,
02:48because it doesn't take a huge amount of effort?
02:50That's it.
02:51You have to be really smart when you're attempting to have a career
02:53and have a family, and so being able just to chuck it in
02:56in the morning and actually have something on the table
02:58without having to do much is perfect.
03:00Amazing.
03:01Shane, slow cooking is really great for people at home.
03:05In a restaurant, does it make sense?
03:09Like, you know, 72-hour lamb shoulder or something,
03:11do you charge $10 extra?
03:13Yeah.
03:14No, I think it does make sense,
03:16but you have to have a blend of different styles of cooking.
03:18Yeah.
03:19But I think at Mahe, our core has been our, you know,
03:2112-hour roasted lamb shoulder has been on for 16 years,
03:24and it's not going anywhere.
03:25But I think, you know, there's something beautiful
03:27about slow cooking.
03:28It's romantic, and it takes a bit of time,
03:30and you can really let food start to shine
03:33and do a few other things in between.
03:35Absolutely.
03:36My easy and slow recipe is none other than chicken stew
03:38with herb dumplings.
03:40My chicken stew with dumplings is, it's not like Chinese dumplings.
03:52I know my face is Chinese, but I'm not making Chinese dumplings.
03:55I'm making sort of doughy dumplings that I can put into a stew
03:58to cook all together.
03:59So it's a great kind of one-pot dish.
04:00I'm just browning some chicken drumsticks off,
04:04and I'll take those out.
04:05One of the things I love about slow cooking is that you can use
04:08these affordable cuts like drumsticks.
04:11They just come out beautifully.
04:12Like, they've got that connective tissue in there
04:14that after you cook them for a while,
04:15it'll break down and really be quite delicious.
04:18So I'll put in some of my diced veg here,
04:21onions, carrot, sweet potato.
04:26And one thing I do want to add along with my regular potato is turnips.
04:32Because a lot of these root veg, I actually think they've got a really nice bitterness to them.
04:38So radish and turnip and things, they have a lovely, just a touch of bitterness to them
04:43that I think is really nice in something like this.
04:45So I'll stir that all together and get my celery in as well.
04:48Shane, I really liked what you said about slow cooking being romantic
04:51because it kind of is.
04:53Like, it's this emotional idea that there's food and a lot of it on the way.
05:01Yep.
05:02You know?
05:03Like, while this sits there and cooks, that entire time you're like,
05:06yep, food's happening, food's coming.
05:08And you smell it when you enter the room.
05:10Yeah.
05:11And it's also super social, right?
05:12Like, I mean, yesterday I had some friends over for lunch
05:14and there was like eight or nine of us.
05:16And I wanted to sit down and eat too.
05:18Like, you don't want to be sitting there rushing, cooking.
05:20When you're cooking something that's slow like this and you can just put down the pot
05:23and then you can open a bottle of wine and everybody can enjoy it together.
05:26It's really nice.
05:27Absolutely.
05:28And all the clean-up can be done as well.
05:29Yeah.
05:30Yeah, no, all the clean-up can be done and just wash one pot.
05:34Vanessa, who does the cooking when you're training?
05:37It really depends.
05:38I've definitely done a bit more cooking recently.
05:41We both have a really busy life, so whoever has less on.
05:45But in particular, when I know what I feel like after training,
05:49I prefer to put on the food so I get what I want.
05:53But I was never much of a chef growing up, I don't think.
05:56Right.
05:57I was a very functional eater.
05:58I cooked what I needed, tried to get the macros in.
06:01As an athlete, you'd have to be, wouldn't you?
06:02You do.
06:03You can't really just eat for fun.
06:04I mean, I eat for fun.
06:06Yeah, I eat for fun.
06:07Look at me.
06:08I should say that your husband, Scott, is also a Paralympic gold medalist
06:13and you guys just, I can imagine that there is quite a lot of nutrition talk
06:18when it comes to dinner rather than just, what do you feel like having?
06:21Oh, it's like finding now the balance because he's retired,
06:23so he wants to have some naughty foods as well, but I'm still training.
06:26Of course.
06:27I'm making my dumplings now.
06:29And they're coming together a little bit, I'm going to say slightly strangely.
06:33So I'm almost going to make it a bit like starting to make a shoe pastry.
06:37Two pastries.
06:38So butter and water going together into a pot and I'll let that melt together
06:44and then I can start to add in my other ingredients, flour, et cetera.
06:48Shay, I know Vanessa is a good cook, but you're also somewhat of an athlete yourself.
06:52Like sometimes I look at what you're lifting on social media and I'm like...
06:58I think it's nice when you find something that you're good at.
07:01I mean, I haven't had many things in my life.
07:03It's just been cooking and then I didn't really discover sort of anything physical till later.
07:08Yeah.
07:09And I had a bit of a change in my life where, you know, as a chef, you're working around the clock.
07:13Health and nutrition is probably the last thing you're thinking about.
07:16But then as you start to have a family, you start to think, well, what type of father do I want to be?
07:20You know, I want to be a good role model for my daughter and my son.
07:24So you start looking at your own life.
07:26And I just started going to the gym and getting involved.
07:29I thought, well, I'm actually pretty strong and I like this.
07:32I think nutrition and the chef life has kind of changed quite a lot over the last...
07:38Everyone really.
07:39It's not just chefs and not just athletes, but people think about the health of what they're eating.
07:43I think a lot more these days.
07:45I mean, you probably wouldn't know, Maness, because you've always been in that world of nutrition.
07:50But before you were an athlete, when you were younger, how did you eat?
07:54Did you eat whatever you wanted or...?
07:56Look, I was really fortunate.
07:57I grew up in a family where it was a big topic and my parents had a really great example.
08:01But I think you all go through this period where you move out and you live off pastime bread for a week
08:06because you run out of money and that's all you could afford.
08:08And all of a sudden you realise, like, food is really about how it makes you feel.
08:12And you realise really quickly, like, how terrible you feel if you don't give your body what it needs.
08:18So what I've added in here, my water and butter came to the boil, the butter melted.
08:25I put in my flour, putting in some chicken stock powder and some herbs as well.
08:30Some thyme, sage and parsley.
08:35And then to that I'm going to add some eggs, one at a time.
08:40And just beat that in, just like you were making a choux pastry or something like that.
08:46Shane, if you had not been a chef, where do you think you might have ended up?
08:49In prison, probably.
08:50You joke, but I'm like, yeah, that tracks.
08:55No, look, I've contemplated that.
09:00But I was probably one of the lucky few that I knew I wanted to cook from, like, the age of 10.
09:05Yeah.
09:06So it was never a decision that I consciously had to make.
09:09But I had the full support of my family.
09:12And I remember my father telling me really clearly that you can't leave school until I've taken you back home.
09:18And my family were from Malta.
09:19So you can see that there's a bigger world outside Australia.
09:21And if you still want to be a cook, I'll fully support it and you can leave school.
09:25So we went on a holiday, explored the world, came back and I said, can I leave school now?
09:30And he fully supported it.
09:33And back then being a chef wasn't glamorous at all.
09:35So, no, I don't know what I would do.
09:37But I'm happy I know what I'm doing now.
09:40And Vanessa, you started out representing Germany in your sporting career, your native country.
09:48Then you saw the light, came over to Australia.
09:50Thank you very much.
09:51We really do appreciate that.
09:52Why did you make the switch?
09:54It was a really hard decision because I love where I'm from and I love where I grew up.
09:58And I became the athlete I am today because of the foundations I got over there.
10:02But I met my now husband, who happened to be my favourite Australian.
10:06And we decided that after a while we had to be on the same continent, at least, to make this work.
10:12And I came over just on a visitor visa and I fell in love with the country.
10:17We had to decide, like, do I want to still do a sport or I need to make that switch if I want to do that.
10:23We made the plan that we try to go to the next Paralympic Games together on the same team.
10:28And it was the games in Tokyo where we had those very different games and very different lead up with COVID pandemic ravaging through the world.
10:36So it was it was a really good positive experience.
10:40I actually can't imagine what those Olympic must have felt like.
10:44I think a lot of athletes really struggle because, like, you put a lot on hold.
10:48And I think a lot of people don't realise it's not just adding another year of training.
10:51It's like all the things you put on hold, the lifestyle choices you make leading into the games.
10:55It must have been tough.
10:57So what I'm doing now is I've actually just made some balls of these dumplings.
11:02And you can use these with your hands.
11:04I might add a little bit more flour and just make them into balls with my hands here.
11:08But I'm putting them into the stew after that's been cooking for about half an hour.
11:15And after that, what you end up with is something like this.
11:20So the chicken cooks down, the vegetables cook down.
11:25If you want to thicken the sauce, you can actually just stick a hand blender in there and blend up some of those vegetables in the bottom to thicken it.
11:31But it is a really, really simple way of making a lovely thick stew full of vegetables.
11:39These dumplings and vegetables all together all around.
11:48Very simple one pot, chicken and dumpling stew.
11:57And as far as slow food goes, it actually doesn't take that long.
12:00It's only an hour and a half-ish.
12:02Mate, this could take three days. It'd be worth it. It's beautiful.
12:05Really good.
12:06It's a good way to get some really good veg in.
12:08Just chuck it in slow cooked.
12:10I just think having those different root veg, particularly the turnip, which is something that people probably wouldn't add to it,
12:15just gives it that extra complexity over and above just a regular mirepoix.
12:20When we return, more easy and slow food from Shane and Vanessa.
12:34Welcome back to The Cook-Up.
12:35Tonight we are taking things easy and slow with Powerhouse chef Shane D'Elia and Paralympic champ Vanessa Lowe.
12:41Vanessa, what are you making?
12:43I'm making the beef regularly slow cooked with a side of vegetables.
12:46Beautiful. And Shane, what about you?
12:48We're making a really tasty chicken tagine with some figs and some orange couscous.
12:52Beautiful.
13:01All right, Shane.
13:03Tagine.
13:04Yeah, so this isn't, look, it's not a classic tagine.
13:07Usually a classic tagine is cooked in a tagine.
13:10Yep.
13:11But you don't always have a tagine.
13:13I think you can do it in a good lucrezio or something as well.
13:16Absolutely.
13:17I mean, so what we've done is we've floured some chicken and we've floured it with some spices that we're cooking in the tagine.
13:22So some turmeric, some saffron, a little bit of coriander seed and a little bit of caraway.
13:28Beautiful.
13:29So the saffron you just throw straight in the oil, you don't have to bloom it or soak it or anything.
13:34You know, to be honest, I find that because I'm going to cook this with chicken stock and everything over a longer period, I think it opens up and blooms just as well.
13:42Absolutely.
13:43But I'm sure we're going to have people all over the country yelling at me and telling me I'm doing it wrong.
13:46Every region does it differently, you know, like you talk to some people in some Middle Eastern cuisines where it's always powdered.
13:53Yep.
13:54And they feel that it gets the better and some people put it in ice, some people put it in hot water.
13:58Very true, very true.
13:59Look, I think when I'm cooking it with something that's going to be wet like this, I think it works just as well.
14:05So all that in there, just sweating off.
14:07You don't have to cook it too much.
14:08It's just about releasing some of the flavour.
14:10And what other spices that go in?
14:12All right.
14:13So the spice that are going in now is cumin powder, coriander powder, paprika.
14:20Beautiful.
14:21Turmeric.
14:22I love turmeric.
14:23Yeah.
14:24And just some Aleppo pepper or pulberber if you're in Turkey.
14:27That gives you your heat and a bit of salt.
14:30Now, you can adjust a bit later with some extra spice, but I think there's also a spice.
14:34I think there's also spice in the chicken.
14:36Yeah.
14:37I think the great thing about, you know, you just doing like that, grabbing handfuls and throwing it in.
14:41I think sometimes when it comes to spices, people get really caught up on that.
14:45Is that a quarter of a teaspoon or half a teaspoon or one tablespoon?
14:47Yeah, yeah.
14:48Like, it really is.
14:49You can adjust it to your own taste.
14:51And also, I think that some spices, depending on how long you've had them, are more painted
14:55than others.
14:56Absolutely.
14:57You know?
14:58And you can smell what's strong in there.
14:59Like, you can smell it.
15:00Yeah.
15:01Coriander's quite strong in there.
15:02Cumin's probably not so much, but you can smell the turmeric.
15:03Yeah.
15:04It's not going any more turmeric.
15:05Well, I think for a lot of people, you know, people have probably got their spice cabinets
15:09there and they've had the same spices in there for four or five years.
15:12Yeah.
15:13And the pungency of those spices are going to be half of what they were.
15:15So, they probably have to add double what the recipe says anyway.
15:17Yeah.
15:18And it changes the texture of the...
15:20Yeah.
15:21You bring a lot of dry spice in, it becomes a bit muddy sometimes.
15:23So, I'm just going to add some stock.
15:25You could add water.
15:26Lovely.
15:27Lovely.
15:28Really straightforward.
15:29Very straightforward.
15:30I like it.
15:31It's going on and we're done.
15:32Slow cooker beef ragu.
15:33Such an easy dish.
15:34Just give it a bit of a seer before going in.
15:37Adding the tomatoes, some onion, some garlic.
15:38And so, the only thing you really need to brown first is you brown the beef and that's a bit
15:52of chuck there and then you throw it in the slow cooker with...
15:54Some garlic, some onions going in, a little bit of salt and pepper just to taste.
16:03Sure.
16:04I like that you're not adding too much water to it at this point.
16:07No, because there's going to be a lot of fluids coming out of the beef.
16:10Yes.
16:11The more it cooks and I don't want to water down the taste.
16:15So, that's basically all of that.
16:18Just going to put the lid on.
16:20When you are an athlete and you've got the world record and you've won the gold medal
16:27and you have a two-year-old as well, is there a temptation to go,
16:30I've done it.
16:31Like, I've done what I need to do here.
16:33Let's go on to something else.
16:35That is a really tricky bit.
16:37I think throughout my career, it has really changed and evolved.
16:41First it was like the big goal, like you want to walk away with a medal.
16:44You want to make sure that you have something to show for and you have these big aspirations.
16:48I mean, you wouldn't want to be an athlete unless you want to win and you want to achieve great things.
16:54But later, you have to really shift that way because once you achieve that,
16:58you realise actually nothing really changes.
17:00Because if you haven't found meaning in what you do before winning that medal,
17:03you actually won't find it after.
17:05Oh, wow.
17:06And I think that big shift happened for me in the lead up to Tokyo.
17:09And I think a lot of people think the hardest bit is to win your first gold.
17:13The hardest is to win the second.
17:15Because all of a sudden you have all the pressure.
17:17You feel like you've already done everything you've wanted to.
17:19Okay.
17:20And you have to keep the motivation.
17:22That is really, really interesting to me because I guess, you know, you have these goals,
17:27but there's a difference between goal and purpose.
17:30Like the goal is winning the gold medal or getting the world record or winning the second gold medal.
17:34But if that's what it's all about, then you probably would never get there because you would have no purpose in what you're doing.
17:40And when you set a goal of like winning a gold medal, there's so many things outside your control.
17:45You can't control what your competitors are doing.
17:47There's certain injuries you can't avoid.
17:49There's always going to be hiccups along the way.
17:51And it's a goal.
17:53You need to work towards it.
17:54But it can't be the ultimate like vision of what you have, why you do this.
17:58So being able to back it up with a deeper why and wanting not just to succeed in sport,
18:05but like create like a bigger purpose around you do what you do.
18:10That is really fascinating.
18:14It's really quite important.
18:15And now having gone to four Paralympic games and having won three gold medals,
18:21it is a new, it's a new period now.
18:24Like finding another why and finding the drive to do it again and not just go for another games, but actually.
18:30That's really cool.
18:31You're making me think now.
18:32That's excellent.
18:33Excellent.
18:35All right, Shane.
18:36You've come at the right time, mate.
18:37Oh.
18:38So that tarjean is starting to look nice.
18:40It's looking really nice.
18:41I'm just going to add my white figs.
18:43They've been rehydrated a little bit, but I think if I put them in now,
18:46they'll absorb the sauce and let out a little bit of their sweetness.
18:49Yeah, right.
18:50So they're dried figs that you've had in some hot water to kind of rehydrate
18:54and now they're plumping in there.
18:55Yeah.
18:56So if you put them in the beginning, they can break down a bit and you lose them.
18:59I want them to be able to, I want to feel them when you eat them and you know.
19:01Interesting.
19:02All right.
19:03Instant couscous.
19:04Straightforward.
19:05Bit of olive oil.
19:06Pinch of salt.
19:07Just going to move that around a little bit.
19:10Oh, very cool.
19:11Really, really, really straightforward.
19:12I haven't seen couscous made.
19:13I'm assuming that's going to go in an oven or something?
19:15No, no.
19:16It's just going in a little bit of hot water.
19:18Oh, really?
19:19Straight out of the kettle.
19:20You put equal parts.
19:21Water to couscous.
19:22It's about equal parts by my own.
19:24I'm going to move it around a little bit so it's submerged.
19:27And then I'm going to cover it with some cling film.
19:31Oh, hopefully with no holes in it.
19:34And that will just steam?
19:35That'll steam.
19:36It'll do its thing.
19:37And then we'll come back in, you know, three or four, five-ish minutes.
19:42That'll be plump, rehydrated.
19:44And in that time, we can start to think about our flavours that we're going to put in there.
19:47Now, you don't have to put any flavours.
19:48You can just leave it like that.
19:50And that's how easy it is to make instant couscous.
19:52Dead simple.
19:53I truly had no idea.
19:54Dead simple.
19:55And it's, you know, like, sometimes at home you just want to have,
19:57I just want some rice.
19:58Yeah.
19:59You need to take time to cook the rice.
20:00Couscous.
20:01It's done while you're getting everything else ready.
20:03Oh, like, I'm so surprised that it's to the point where I almost don't even believe you.
20:11There's no magic of television.
20:12I trust you.
20:13I just don't believe you.
20:14You're telling my wife.
20:16So, some coriander seeds.
20:17I'm just going to toast them in there because, I mean, you know as well as I do,
20:21when you toast coriander seeds fresh and give them a bit of a hard time,
20:24I mean, straight away you can start to smell that.
20:27And that with some orange and a little bit of almonds in the couscous
20:31is really going to set this thing alight.
20:33This bloody little plant, coriander, how good is it?
20:36Like, you can do so much with it from fresh in a Vietnamese thing
20:40or you can take the seeds and grind them up or, you know, it's...
20:43I feel sorry for the people that can't eat coriander and say it tastes soapy.
20:48I mean, I don't disagree.
20:50I think that, yes, it must be terrible living like that.
20:53But thank God I don't have to fucking enjoy it.
20:55So, I'm just going to toast a little bit of almond in some ghee while that's rehydrating.
21:00And I am going to squeeze some of my orange juice in there once it's toasted.
21:04Right.
21:05I'm going to add the coriander seeds.
21:06I'm going to tip that over my couscous with my chopped coriander roots.
21:09And that will be the perfect accompaniment to our couscous and our tagine.
21:13That's a five-minute side dish.
21:14Oh, yeah.
21:15It's straightforward.
21:16Really easy.
21:17I genuinely love that.
21:18Still don't believe you.
21:20Vanessa.
21:21Right.
21:22So, after six-odd hours, that's how it looks.
21:26And it smells delicious when you walk into the door and the meat did its thing by itself
21:32without you having to watch over it.
21:34Now it's just shredding it, serving it with some veggies or some pasta if you'd like.
21:41But it's a really, really easy dish and it doesn't require a lot of work.
21:45This looks absolutely fantastic.
21:47There is nothing easier than tasting time after the break.
21:49And I'll talk you through the very best veg to cook low and slow.
21:52Welcome back to The Cook Up, where Shane D'Elia and Vanessa Lowe are putting on a show
22:06with their easy and slow recipes.
22:08Vanessa, how's it looking?
22:09It's looking good.
22:10Just plating up now.
22:11Lovely.
22:12And Shane, I...
22:13Told you, mate.
22:14I doubted you.
22:15I doubted you.
22:16We should be doubting each other.
22:17We're brothers on this whole SVS thing.
22:19Like I said, I trust you.
22:20I just don't believe you.
22:21Yeah, yeah.
22:22Couscous is such a beautiful thing.
22:24Look, I don't understand why it's not used more often, especially here in Australia.
22:29Well, now that you've just said you can do it in five minutes with a tray in some boiling water,
22:33I reckon...
22:34So, yeah, then just, you know, big pieces of potatoes.
22:36It's actually got a little bit of your dish in it.
22:38Yeah.
22:39Carrots, potatoes, some chicken, nice sort of rich gravy, and then obviously those beautiful figs.
22:43Bring it all together.
22:44Looks absolutely gorgeous.
22:46Beautiful, mate.
22:47Vanessa, this smells incredible.
22:52Not too bad for like a five-minute prep, eh?
22:55Well, it's great, you know, veggies just in a tray in the oven, meat in a slow cooker,
22:59and then go about your day, really.
23:01That's it.
23:02And finish it off with a little bit of Parmesan cheese.
23:05Really rounds it off.
23:06Stunning.
23:07Chicken tagine with potatoes, carrots and figs, and a five-ingredient slow-cooked beef ragout.
23:11Aside from how easy it is, Vanessa, one thing I really love about this is the affordability of it.
23:25You're using pretty much the cheapest cut of meat, a few veggies, putting it all together, and in terms of effort, time, money, ticking all the boxes.
23:34Good bang for buck.
23:35Very homely, isn't it?
23:36Mm.
23:37Very homely.
23:38Little hug on the plate.
23:39Yeah, little hug on the plate.
23:40All right, Shane.
23:42That couscous, you've blown my mind.
23:45Yeah.
23:46You've honestly blown my mind on that.
23:47I had no idea that you could do couscous that quickly and easily.
23:51Figs are sensational on that.
23:52Yeah.
23:53Look, I think that's the beautiful part about sort of North African, even sort of the other side with Persian cooking,
23:59when you can get a bit of spice and a bit of sweetness from fruit, it's beautiful.
24:03Low and slow, we've all cooked meat dishes, but it is not just for meat dishes.
24:08So I thought I'd go through a couple of my favourite veg to cook low and slow.
24:13I've got a butternut squash here.
24:15Anything in the pumpkin squash family cooks really well.
24:18Large sweet potatoes, also really, really good.
24:21And celeriac.
24:22Celeriac is one of those things you go, I don't really know how to deal with that.
24:25I just wrap it in some foil, throw it in the oven for hours, and then take it out, cut the top off.
24:30You can just scoop it out.
24:31It comes out like a celery flavoured mash, essentially.
24:34Shane, any other veg you like to roast low and slow?
24:37I think beetroots are really nice.
24:38I think with high sugar, like you're talking about the pumpkin and everything else.
24:41You know, high sugar roasting starts to caramelise, and you don't need to do a lot to it at that point.
24:45I think it's got the best out of the veg.
24:47Vanessa, what about you?
24:48Beetroot is actually high on the list for us as well.
24:51Just with a bit of olive oil in the oven for a long period when they almost get a little bit crispy.
24:55Really nice in salads and on sides.
24:58Love it.
24:59Shane, Vanessa, thank you so much for joining me.
25:01This has been absolutely fantastic.
25:02Thanks, mate.
25:05With some easy prep, slow food often means you can get dinner on the table quickly.
25:08But remember, time is a construct and is relative to your frame of reference, capable of being modified by dimensional properties such as mass speed and acceleration.
25:15If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
25:18I'm Adam Liao.
25:19Thanks for watching The Cook Up.
25:20At The Cook Up.
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