In Fast, Fresh and Easy Food, Lorraine Pascal reveals culinary trade secrets and show us invaluable kitchen shortcuts for every occasion. Throughout the series the audience is enticed by the screen-licking beauty of the food; Lorraine will cook five inviting and accessible dishes per episode. From a sunny, summer pasta dish ready in four minutes to an indulgent three-course dinner for four in under an hour, these are recipes that are designed to make fresh food fit around our lives. All too often we rely on jars, packets and ready made sauces to make our cooking lives easier. In this series Lorraine shows us how easy it is to make all our food completely from fresh in less time than we might think.
The show is brimming with recipes that are perfect for a whole host of occasions from an impromptu dinner with friends to fresh and fun party food. Lorraine shows us how to make truly delicious meals with minimal effort. There’s lemoncello jello shots; a good old fashioned burger with all the trimmings, perfect for bbq’s; and a mouth-watering mango, feta and avocado salad. Lorraine also gives us the secret of baking bread quickly with her easy Antipodean take on soda bread with Aussie damper bread. She shows us just how simple her tasty tin foil Thai trout is to cook and finishes with what she calls her impressive crouching tiger, hidden zebra cake. Lorraine also meets two chefs who have swapped restaurant cooking for the ultimate challenge in cooking fast fresh and easy food – from a van on the side of the street.
Recipe: Aussie Olive damper bread 
Packed full of comforting recipes that will make you smile inside and out. To start, a breakfast of ginger bread pancakes with parma ham and maple syrup; then a warming prawn linguine with chorizo and cabernet tomato sauce; a soft and satisfying butternut and sweet potato lasagne; shameless shortcut cookies and cream lollipops; tangy sweet and sour pork balls with crunchy peanut rice; and an indulgent chocolate mousse with raspberries. Plus Lorraine meets another inspirational street food vendor who is putting a modern spin on traditional Caribbean cooking.
Lorraine makes simple and classic recipes that have stood the test of time. From a twist on an Italian favourite, salmon saltimbocca with gremolata potatoes and crispy sage leaves: to pan fried mascarpone gnocchi with dreamy basil pesto – easy enough to knock up from scratch at home; Lorraine also creates irresistible port preserved cherries with cinnamon and orange; Gorgeous little warm Bramley apple pies; a tasty twister bread that anyone can have a go at; and her own twist on a traditional roast, whole roast perky peri peri chicken. For those with a sweet tooth, Lorraine’s neat & Tidy Eton Mess with blackberries and stem ginger whipped cream. And Lorraine also meets a street food chef who specialises in tasty ribs.
Baking isn’t all about breads and cakes, as Lorraine shows in this episode. From a crunchy crackle top bread; to bake in the oven sticky Asian BBQ chicken wings with sweetcorn rice and red cabbage slaw, Lorraine gives us fantastic ideas for oven cooking. There are tempting little jammy tarts; succulent slow roast, fast prep leg of lamb with Aussie chardonnay, rosemary, sage and bay; delicious dulcé & banana cake; rum punch roast pears, figs and peaches with toasted hazelnuts & vanilla créme fraiche; and gorgeous strawberry & cream mini cakes with chocolate drizzle strawberries. And Lorraine gets a masterclass in making an authentic Austrian apple strudel from two street food vendors.
Recipe: Dulcé and Banana Cake 
This week’s show is packed full of ideas for posh nosh. So whether you’re throwing a dinner party or just want to rustle up something a bit more special, Lorraine has it covered. From fancy nibbles – pancetta & parmesan puffs; to French onion and sage soup with big fat gruyere and mustard croutons, Lorraine’s time saving tips make the meals look effortless. She conjures up gorgeous white chocolate lollipops with dried cranberries and white chocolate dipped cherries; And also shows how to cook a quick canapé crostini; moreish maple and balsamic glazed lamb chops with mint, toasted almonds and feta cous cous; all topped off with a really simple but delicious cake. Plus Lorraine learns the secret to making the best Spanish doughnuts from a cook who has mastered the art of street food.
In the final episode, Lorraine makes easy, delicious dishes that you can rustle up everyday. There’s pan fried pork chops with a watercress, peach & stilton salad and a lemon ginger dressing and a simple Malaysian net bread that’s great served with dips or curries. Lorraine also gives her simple take on chicken tikka masala with fluffy basmati rice and effortlessly perfect little bite size treats – peanut butter squares; pear, almond and amaretto tart with stem ginger mascarpone cream; and a family favourite pizza, expressed three ways! And Lorraine meets two street chefs who are bringing authentic Indian street food to Londons street food scene.