Hello and welcome to Toby Manners. I'm Jessie Ware and I'm here with Lenny and we've matched again today.

I think a bit cold, I would say. You look fad mum. How are you?

Thanks, Donnie. I'm okay, thank you. So this is coming out in January but whilst we're filming it,

we're midway through Hanukkah and we do have David Bidil coming on. So it felt only right to give him a lacquer. Yeah, I mean, Mum, the last time you did a lacquer was with loyal Kana, I think, in series one. Yeah. And you vowed never to do it again. Well, I cooked them on the spot, didn't I? You did. And it was so noisy, we had to stop cooking.

Yes.

So I've cooked them in advance. Yeah. I've frozen them. Mm. This is all on advice of about 3,000 cooks, flash freezing. And then you put them... What does flash freezing mean? You freeze them as soon as they're cool, you put them in and you freeze them as quickly as possible, not in a bag. You put them on one layer, freeze them, and then put them in bags to store them. And then you'd cut them from frozen. And that's the way to avoid sogginess. Whose recipe is this that you're doing? Savan.

Savan's kitchen.

Yes, Savan's kitchen.

I love her.

And she said to do...

Right, so the essence of this is that you get rid of the juice from the onion.

Never thought to do that.

But you leave the water from the potatoes, which actually isn't a lot.

The onion juice from three onions was nearly a bowlful of juice.

Wow. What you do with that?

So you get rid of that, threw it away.

And then you put flour in, not maximil or breadcrumbs.

And with the starch from the water, it just makes them very, very fluffy.

So anyway, they've come out really well.

I hope they taste nice.

Have you tried one?

Yeah, yeah, yeah.

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