it's delicious, nutritious, super fast food. today, my crunchy filo parcels stuffed with camembert and golden chicken with crispy, fluffy potato gratin. so good, real simple dish, but you'd never think you could do that in 15 minutes. welcome to the 15 minute meal mindset. if you think you haven't got time to cook, then think again. jamie: first up, an unexpected crispy, cheesy, saucy, undeniable treat. so, let me introduce you to my crispy filo pastries stuffed with melted camembert, walnuts, and lemon dipped in a rich, lovely cranberry sauce and served with a lovely summery salad of pomegranates, watercress, chicory, and apple, delish. it's not your usual lunch, brunch, or teatime treat for four, but it's amazing, and you can do it in 15 minutes. first thing's first. we're going to use the food processor, got the regular blade on. i've got nice camembert, and literally just tear it up into little chunks, walnuts, and then i want to put a little bit of fragrance into it. so, i want to use a fine grater. you could do it on a box grater and a fine size, just the lemon zest. so, get that in, and then i want to get some chives in there. you could use basil. you could use parsley. so, it takes seconds. nice, lovely. so, that is beautiful. now, filo pastry, you can get it in the supermarket. you can get it frozen or fresh, just a really handy thing to have in the freezer. you want to work with it fast. just get one sheet, fold it in half, and put it like that. i'm going to do four like that. so, there you go, dead simple. just divide this by four first, get right in there. yeah, that looks pretty good. then what i want you to do is almost just distribute cheese and nuts evenly. so, we're going to have this on a medium heat, just put that on there now; and as it cooks, it's going to expand. so, when we roll this up, it's really important to not overly sort of do it tight. works quite nice. it's a good way to make a little bit of cheese go a long way. just roll it up; and, of course, the whole point of this is you've got all those layers of filo pastry. so, you eat into it; and then, of course, the opposite inside, ooze, which is a nice thing. often, you know, they'll have loads of oil or butter and stuff going on. all i'm going to do is just a little bit of olive oil on the surface here, hardly any at all, and just roll in that just so it's not going to be completely dry. i'm just going to now fold in the sides like this. i'm going to put this into a nice frying pan, gorgeous. pop your pastries over medium heat. you want each side to go golden and crispy. push down so they've got contact, and turn every couple of minutes. now i can get the dipping sauce on the go. i'm going to use some dried cranberries. just pour that into a pan. then just put a little swig of water into the cranberries. turn this on. bring this to the boil pretty quickly. of course, what that's going to do is rehydrate those cranberries so they're really soft and juicy, and i want to just spike this a little bit. so, if you've got any ground ginger, that's nice, and then a little bit of ground clove. just put that in, and you just nick a little bit of thyme, not much, just the little tips, and they go in. so, let me just check these. okay, can you see what we've got there? it's just nicely and gently getting golden. you want the pastry to be crisp and golden by the time the cheese is like molten lava. just don't eat it too quick. so, let's just put this back, and that's our opportunity just to turn all these; and, obviously, every time they turn, they look more gorgeous. you won't be able to use your hands, really. you have to use some tongs in a second as it all gets nice and hot, but always just press it down so it's all touching. so, that's good. it's going away nicely. announcer: jamie's 15 minute meals will be right back. ♪ ♪ shop the adam levine collection, exclusively at kmart. and go behind the scenes at shopyourway.com/adam it's an opportunitye to stop and savor, the unmistakable taste that reminds us that life is delicious. 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[ bop ] [ male announcer ] could've had a v8. two full servings of vegetables for only 50 delicious calories. jamie: the cranberry sauce is gently blipping, and now for the deliciously crunchy, fruity salad. first, we're going to do the dressing, and it's going to be gorgeous. so, i want to use some pomegranate, right, and we're going to save that for putting on the salad later; and then this bit here, this is the beginning of the dressing. so, i'm just going to put my hand underneath like that, and i'm going to catch anything and just want the juice to go everywhere. it's gorgeous. it's sweet. then at that point, let's add some really nice extra virgin olive oil, about two tablespoons, two tablespoons of balsamic vinegar there, just stingily sort of scattered everywhere like that, then a pinch from a height of pepper and salt, and then grab some chives. so, what i've tried to do in this dressing is make it in the platter; and, obviously, everything that lands on top of it will then take up all those beautiful flavors, really, really delish. i'm going to put most of that in there like that. so, that's the first thing. let's get on to the endive. what i'm going to quite crudely do is cut the ends off like that, and the ends give us these beautiful little cups, like little canoes. you know, they're sort of sweet, bitter, crunchy, beautiful. so, we're just going to put the little cups all over the gaff. with these bases, what i want to do is just cut them in half and then just slice them up, basic knife skills, nothing fast, nothing flashy, just slice them up like that. some people call these chicory, but they're absolutely gorgeous. so, i put those in there. let's have a little look here. they're getting golden and gorgeous. so, just gently with the tongs, turn these around. look how crispy they are, really, really nice. okay, little bit of cheese. oh, it's good. back to the salad. scatter over a nice bag of prewashed watercress, and you can coarsely grate or matchstick an apple for a lovely crunch. and then to finish the salad off, another little trick, but so easy, is we get that pomegranate. we open our hand like that. all right, we put the pomegranate here like that; and from a height, you bash out all of those pomegranate seeds; and, yeah, it puts a blooming mess everywhere, but that's kind of the spirit of the dish, and then look in here. they're looking really good. let's get me tongs. look, you can see all the layers of the pastry. that's what filo is all about; and, you know, we're really not looking for perfect little parcels, absolutely not; and if they're a bit rustic and rugged, then all better for it. so, the filos are nearly there. the salad is done, and the only job now to finish it all off is a syrupy cranberry dipping sauce. see, those little cranberries have all plumped up and juicy. oh, my lord, mega flavor. we're going to put it in the liquidizer. we'll give it a little bit of a wazzup. okay, let's have a little look here. if we take this off, you've got lovely hot and steaming, rich, maroon-ey red cranberry sauce. look at that. right, let's have a little look at this. you can see, you know, how some of that cheese has cooked out and almost turned into sort of filo itself. be careful. they're hot. stack those beautiful crunchy parcels alongside a generous dollop of thick, rich cranberry sauce, and brace yourself for a very special treat. it's fresh, very different; and, of course, this isn't a kind of meat and two veg dinner; but, really, you don't want to be doing that every night, anyway; and i think, you know, this is a nice little combo. so, a nice little dress of a salad, and then that last bit of chives just sprinkle over the whole lot. nice rustic, beautiful, different little vegetarian dish that new mommies even love, gorge. look at that, absolutely gorgeous, a winning combo. look at that, crispy, crispy, crispy, and then inside... that is hot. oh, oh, oh! next& so good. &a sunday roast inspired dinner to fill your boots any day of the week. mm, how can you argue with it? it's proper. jamie: everyone loves a slow-cooked sunday roast, but who would have thought you could have a feast this impressive during the week? golden chicken with rosemary and lovely crispy bacon, crunchy potato gratin flavored with onions, parmesan, and just a little bit of cream all served on a bed of fresh baby leaf spinach and peas. this is an amazing meal for four; and if you do what i do, yes, you can do it in under 15 minutes. first of all, get your 15 minute meals head on, kettle on, pans out. our little savior today is the food processor on a fine slicer. we're using a nice maris piper, mid-size, so it goes through the food processor really easily. so, plop the potatoes in, keeping the pressure on, and they'll slice beautifully in about 10 seconds. in a matter of seconds, wafer thin, really, really nice, and that's what we want. so, get this in and top it off with boiling water from the kettle, and that will be boiling and cooking straightaway. give it a season of salt, lid on top. we'll cook that for about four minutes just to take the rawness out of the potatoes. in that time, get yourself two or three nice mid-size white onions. just get the tip of the knife under the skin. we'll just peel it like that. if your onions are big, just use two of them. so, in with the onions. all right, all those through. okay, so, now, notice i've got a tray on here. we're going to go into this tray with a little bit of olive oil, just a couple of tablespoons, and i'm going to use half a little cube of organic chicken stock cube. that's going to act as a seasoning and also just get that chicken flavor really going, and we're going to start frying these off to go nice and sweet. a small pinch of salt and pepper. give it a good, old stir; and then herb-wise, i'm going to use sage, you know, sage and onion stuffing, nice sort of old-fashioned homey flavors. oh, it's so good. so, i'm just going to rip these in. you can chop them up if you want. i'm trying to avoid crying at the moment. onions always do it to me. my mid-week sunday lunch vibe is coming together nice. the onions will take just a few minutes to go sweet and caramel-ey. the spuds are almost done, and now i can get on with my golden chicken. so, what i want to do is create some nice basic flavor. okay, so, get your greaseproof paper out. i've got four nice chicken breasts. so, in with some salt and pepper, and then i'm going to use rosemary with the chicken, because i want to kind of define the flavors. i want the potatoes to be nice and sagey. i want the chicken to be nice and rosemary. so, as i'm looking over, i'm seeing the pan here with the onions. you know, it's on full whack. you know, it's starting to catch a little bit, because onions have got, you know, lots of natural sugars in. so, they will burn and catch really quickly, and a little splash of water is no bad thing, and straightaway you'll see--can you see the color just coming from the caramelizing of the onions? look at that. you control that. you're in control. back to this chicken here. so, lay the chicken out to one side. you want it all to be evenly sort of seasoned and got the rosemary on it like that. then put the greaseproof paper over the top like that. then just get anything flat and heavy, let's say a rolling pin, and give it a nice little bash. just give it nice, positive taps, because it's going to pound the seasoning and the rosemary into the chicken. look at that. there you go. we'll add a little bit of olive oil to a hot pan, just a tablespoon, and we'll go in rosemary side down into that pan. the breasts need about four minutes on each side. now, normally with a gratin, the spuds are oven-cooked low and slow; but by parboiling them, the potatoes are much softer and ready to soak up all of those lovely flavors. they're actually cooked already, right, and they're starting to fall apart. that's not a bad thing. now we're going to throw them in with these beautiful onions. if you look back in the onion pan now, we've got color; and of course, we've created some nice sweetness in the pan. so, we're going to throw the potatoes in; and, again, i love keeping the skin on, much more rustic and delicious. so, it's going to start catching in a minute, but that's fine. mix that up. oh, it's kind of got the smell of french onion soup, which i absolutely love. layer it out in one layer, and you can bake it off like that. i want to make it a bit more indulgent, but we're being clever about how we use the kind of naughty, but nice things. this recipe is less heavy than most, and it's still full of flavor. there's a suggestion of cream right where you want it on top instead of just drenching it. so add just 100 milliliters of single cream, that's plenty. just give it a nice dusting over the surface. the great thing about parmesan for me is actually a little goes a long way, and i almost treat it like a seasoning, and we don't need loads of cheese, just enough to sort of coat the very, very top, and it's going to go golden. happy days. for me, a great gratin is all about soft, creamy potatoes with a really crispy top; so, five minutes under the grill is superb. announcer: jamie's 15 minute meals will be right back. ♪ ♪ shop the adam levine collection, exclusively at kmart. and go behind the scenes at shopyourway.com/adam of their type 2 diabetes with non-insulin victoza®. for a while, i took a pill to lower my blood sugar, but it didn't get me to my goal. so i asked my doctor about victoza®. he said victoza® is different than pills. victoza® is proven to lower blood sugar and a1c. it's taken once-a-day, any time, and comes in a pen. and the needle is thin. victoza® is not for weight loss, but it may help you lose some weight. victoza® is an injectable prescription medicine that may improve blood sugar in adults with type 2 diabetes when used with diet and exercise. it is not recommended as the first medication to treat diabetes and should not be used in people with type 1 diabetes or diabetic ketoacidosis. victoza® has not been studied with mealtime insulin. victoza® is not insulin. do not take victoza® if you have a personal or family history of medullary thyroid cancer, multiple endocrine neoplasia syndrome type 2, or if you are allergic to victoza® or any of its ingredients. symptoms of a serious allergic reaction may include: swelling of face, lips, tongue, or throat, fainting or dizziness, very rapid heartbeat, problems breathing or swallowing, severe rash or itching. tell your doctor if you get a lump or swelling in your neck. serious side effects may happen in people who take victoza®, including inflammation of the pancreas (pancreatitis), which may be fatal. stop taking victoza® and call your doctor right away if you have signs of pancreatitis, such as severe pain that will not go away in your abdomen or from your abdomen to your back, with or without vomiting. tell your doctor about all the medicines you take and if you have any medical conditions. taking victoza® with a sulfonylurea or insulin may cause low blood sugar. the most common side effects are nausea, diarrhea, and headache. some side effects can lead to dehydration, which may cause kidney problems. if your pill isn't giving you the control you need ask your doctor about non-insulin victoza®. it's covered by most health plans. jamie: the chicken is three quarters there. gratin is now going in that kind of crispy and golden mode, and now in the same pot that we did the potatoes in, we're going to make a lovely little veg dish, dead simple. i'm going to start off with leeks. so, over here we've got my leek. i'm just going to take the ends off of the leek and then simply, you know, just slice up the leek. a little bit of olive oil goes in. we go straight in with some leek; and because it's high sided, it will be sort of steaming on the top, as well. this chicken is basically done now, but i want to sort of just put an edge on it with two lovely, humble rashers of smoky bacon, gorgeous. cut it into little lardons, and that will start going crispy straightaway, which will be lovely, and it will work so well with the rosemary. just sprinkle them around the pan; and, of course, when that bacon starts to cook, it's going to really, really start doing some amazing flavors. so, in with these leeks. i'm going to put in a bag of spinach already washed. it goes straight in, no mucking around. so, that will start wilting down in a matter of seconds, love that. spinach takes no time at all -- a bag of lovely, sweet peas. again, they just need to be cooked for a couple of minutes, really green, really juicy, sweet, and poppy. can you see how this spinach is cooking down? it's literally just gone ooh as we talk. that's pretty much going; and then in the oven, ah, it's looking good. i'm not going to show you what it looks like. i'm just going to start plating out now. the greens will make a lovely base for the chicken; so, pile up your veg, sprinkle with the peas, and layer with the fragrant golden chicken breasts. the nice thing about the kind of batter in that chicken like that is the rosemary kind of cooks into the chicken, as well as the seasoning. so, you know that that's going to taste good; and bacon and peas, very, very nice. so, that's one part, very nice. now, our gratin. look at that, a wonderful potato gratin, beautiful rosemary bacon chicken, spring greens, gorgeous, wouldn't say no to that. this is one momma of a plateful all in just 15 minutes. so good, real simple dish, but you'd never think you could do that in 15 minutes. yum. [ female announcer ] at 100 calories, not all food choices add up. some are giant. some not so giant. when managing your weight, bigger is always better. ♪ ho ho ho ♪ green giant announcer: when you see this symbol you know you're watching a show that's educational and informational. the cbs dream team& it's epic. laila: today, on all in, for 15 years, this man has had a dream to stand where no one has stood before, at the fiery edge of an active volcano. it's a journey of seemingly impossible odds loaded with incredible challenges, and it might push this pioneer past his breaking point, and you'll witness an unbelievable life-sized human-powered game of mousetrap; and once it starts, there's no way to stop it and no way to know what will happen. then this daredevil takes snowboarding to a whole new place, 300 feet in the sky. it's the ride of a lifetime. ♪ music laila: welcome to all

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