Spencer’s Big 30

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Spencer’s BIG 30 is a fast-paced series featuring healthy, hearty meals for four that can be made by anyone in around 30 minutes, for around 30 dollars. Keeping the pace, while guiding us from prep to plate, host Spencer Watts gives his top tips and tricks for cutting down cooking time, without sacrificing flavour. To prove how efficient his meals are, he actually cooks the entire meal in one take and it’s always around 30 minutes. That’s right – no television tricks in this series! While the kitchen may get a little messy, Spencer’s process is natural, fun, and easy to follow.

Episode 1

Chicken Bake Night

30-minute meals are all about efficiency – start with the most complicated element and finish with the simplest. First, chef Spencer Watts gives us some tips for a rustic Sweet Potato Rosti. Made with a blend of sweet yams, starchy potatoes, and acidic onion, Spencer leaves the Rosti to crisp up in a pan as he starts up his next dish. Spencer cooks up healthy Lemon Thyme Chicken Thighs, perfect for a flavoursome family dinner. Crispy on the outside and tender on the inside, Spencer’s secret is olive oil, salt and pepper and his trusty skillet. While the chicken sizzles, Spencer flips the Rosti with ease and starts to prep dessert. Spencer uses oats, fragrant cinnamon, brown sugar, and sweet honey from his trusty pantry to make a delicious crumble to sprinkle on fresh peaches. As the peaches bake in the oven to caramelized perfection Spencer whips up a creamy spiced sour cream, a mouthwatering topping for this healthy dessert and a Horseradish Dip, a savoury companion for the Rostis. For his final dish, Spencer prepares a Crisp Romaine Salad with homemade honey-lemon vinaigrette to complement the lemony chicken. And there you have it: Chicken Bake Night in just 30 minutes. Serve all dishes family-style and dig into the easiest gourmet meal you’ll ever make.


Episode 2

Roast Beef Night

Who knew you could make a budget-friendly beef dinner in 30 minutes? Chef Spencer Watts starts the clock and immediately butterflies a hearty sirloin roast to speed up the cooking process, sprinkles it with aromatic spices, and lets it sizzle in a cast iron pan before roasting it in the oven. Then, Spencer makes a delicious Jumbo Yorkshire Pudding. This simple dish requires only three ingredients: milk, eggs, and thyme. Pop it in the oven and don’t take a peak until it’s time to serve. Next, Spencer roasts colourful carrots with shallots, garlic, and fragrant rosemary for a boost of flavour. To add more veg, Spencer tops fresh green beans with a delightful lemon-Dijon vinaigrette. Finally, for a healthy take on dessert – fresh Watermelon Cupcakes. Fluffy whipped cream sweetened with light and airy icing sugar and vanilla complements the crunchiness of the watermelon for a sweet healthy treat.


Episode 3

Lasagna Night

Spencer is an expert at 30-minute meals and Lasagna Night is no exception. Don’t spend a whole afternoon baking lasagna when you can let it sizzle in a skillet. Spencer mixes together ground beef, tomatoes, passata, cottage cheese, spices, and oven-ready noodles for a deconstructed stovetop lasagna. Topped with melted mozzarella and fragrant fresh basil, this lasagna is a wonderful burst of flavour. Next, a decadent spinach side in a nutmeg-spiced cream sauce that will change your kids’ opinion of the leafy green. To contrast the heavy dishes, Spencer then prepares a fresh arugula salad with a citrusy vinaigrette. Light and zesty, this refreshing salad is sure to awaken your taste buds. Finally, Spencer quickly whips up creamy banana ice cream for a delightfully sweet dessert.


Episode 4

Fish & Chips Night

Fish and chips are always great for a quick, inexpensive family dinner and they’re even better when elevated with succulent sides and decadent desserts. Host Spencer Watts makes simple fish and chips with a twist – Fish In Chips. For an extra-crunchy crust, Spencer uses potato chips to coat the juicy cod and amps up the flavour with fresh dill, parsley, and zesty lime. Then, he offers a unique take on traditional French fries – Polenta Fries. These Polenta Fries are loaded with aromatic spices and pair perfectly with crispy fish. Spencer then whips up a creamy Garlicky Dip. Fast, simple, and bursting with flavour, this dip adds a little kick to the fish and fries. Next, Spencer prepares a fresh green pea salad with sweet apples and watercress for a light, refreshing side. Finally, a delightfully easy, melt-in-your-mouth Broken Pavlova topped with blueberries and fragrant lime curls will have your family asking for seconds. 30-minute meals have never tasted this good!


Episode 5

Chinese Take-Out Night

Why order take-out when you can make it fresher, faster, and even healthier at home? Chef Spencer Watts shows us how to make his favourite Chinese take-out dishes. First, Veggie Fried Rice is on the menu. Simmered in veggie stock, this puffed up rice features delicious veg and fluffy eggs – a great way to sneak more nutrients into your kids’ diet. To complement the rice, Spencer quickly cooks up some Chinese Broccoli doused in a garlicky sauce for extra flavour. Then, Spencer makes a zesty Asian-inspired sauce to caramelize some Sticky Garlic Ribs. These easy ribs eliminate any hassle – just pop them in the oven a you’re good to go.

To finish, Spencer prepares a Chinese take-out classic with a healthy twist – Sweet and Sour Cauliflower
Balls. Deep-fried in a mind-blowing batter and dipped in a flavourful sweet and sour sauce, these bite-sized
delights are more delicious and nutritious than the ones from the take-out restaurant.


Episode 6

Breakfast for Dinner Night

The best way to do a fast, inexpensive dinner for four? Make breakfast for dinner! Chef Spencer Watts starts of by whipping up a fluffy BLT Frittata. This frittata features crispy bacon, silky eggs, and juicy tomatoes and puffs up in the oven for a delightfully creamy bite. For the L in BLT, Spencer makes a refreshing butter leaf lettuce salad drizzled in a mayo dressing featuring a special kick from the reserved bacon fat. Next, mini tenderized potatoes tossed in fragrant spices and browned in butter are a great alternative to the classic breakfast hash brown. Then, Spencer bakes easy Cheesy Croissants made with delicious puff pastry. These buttery, flaky croissants melt-in-your-mouth and are perfect for a family breakfast for dinner. For dessert, Spencer prepares crunchy, homemade granola with sweet dried apricots to sprinkle on a healthy yogurt Granola Parfait.


Episode 7

Pizza Night

Pizza night is a great go-to for the whole family to enjoy. Since pizza is quick and easy, host Spencer Watts make two delicious pies: one classic deepdish and one tasty thin crust. The deep-dish pizza is cooked in a piping hot skillet and topped with savoury tomato sauce, melty mozzarella, and spicy pepperoni. The thin crust pizza is topped with creamy primavera sauce, mozzarella, asparagus, onion, and halved tomatoes and baked in the oven for crispy, golden-brown edges. Spencer then makes a light side to add a little more veg to the meal – soft Kale Caesar Salad. This healthy salad features Dijon and Worcestershire for some zing and a squeeze of lime for a tarte twist that will awaken your taste buds. Finally, Spencer prepares a sweet treat that is sure to be a hit with your kids – Peanut Butter Swirl Brownies. To make dessert hassle-free, but full of flavour, these delightfully chocolatey-peanut butter squares are cooked in the microwave.


Episode 8

Curry in a Hurry Night

A rich, flavourful Indian feast in under 30 minutes, for around 30 dollars? Some would say it’s impossible, but chef Spencer Watts gives it a shot by using fragrant spices from his trusty pantry to make hearty Indian dishes that taste like they’ve simmered on the stove for hours. First, Spencer makes classic Butter Chicken for a warm, creamy dish loved by anyone. Then, Spencer cooks an aromatic Chickpea Tomato Curry for a healthy, proteinfilled main. For a nutritious carb, these curries are poured over traditional

Indian Spiced Rice with cinnamon, cumin seed, and star anise. Next, Spencer loves his curries with a little spice so he makes a refreshingly cool Cucumber Raita with creamy yogurt and fresh, summery cilantro to the contrast the bold flavours in the curries. For dessert, Spencer keeps the cool theme rolling with a sweet and light Mango Lassi that is sure to satisfy your taste buds.


Episode 9

Taco Night

Taco night is quick, delicious, and great for entertaining friends and family. First up, chef Spencer Watts caramelizes extra-thin pork tenderloin slices in a skillet loaded with a medley of aromatic Mexican spices and sweet pineapple cubes for flavourful Pineapple Pork Tacos. Next on the menu, a refreshing Grilled Corn Salad. Crunchy iceberg lettuce, roasted corn, sweet cherry tomatoes, and a chili-lime dressing is the perfect cooling side for spicy tacos. Then, taco night wouldn’t be complete without Speedy Refried Beans. Rich, savoury, and delectable, these beans are sure to be a household hit. To finish, Spencer bakes some Puffy Pastry Churros dusted with cinnamon-sugar, served with a delightfully thick dulce de leche caramel dipping sauce.


Episode 10

Meatless Monday Night

Sneak more veg into your kids’ diet with meatless Monday in around 30 minutes, for around 30 dollars. If your kids like burgers, they will love host Spencer Watts’ hearty Lentil Sloppy Joes. Packed with protein and seasoned with spaghetti sauce, maple syrup, and fragrant ingredients from Spencer’s go-to pantry, you wouldn’t even know these extra-thick sloppy joes are vegetarian. For a punch of flavour, Spencer quickly pickles some onions to add on top of the sloppy joes. Next up, a little twist on classic coleslaw hits the menu – Brussels Slaw. This slaw features an easy homemade buttermilk ranch dressing packed with Dijon, tarte lemon juice, and fresh chives. Then, Spencer makes a luscious White Gazpacho filled with almonds, bread, and grapes. Finally, Spencer whips up quick, simple, and ever-delicious No-bake Cheesecake. Served in single-sized mason jars with crunchy graham cracker crust, fluffy whipped cream cheese, and a hint of lemon juice, these creamy delights are sure to be a hit with your family.


Episode 11

Spaghetti Night

Everyone gets excited about spaghetti night – especially when it can be done in approximately 30 minutes, for around 30 dollars. First, chef Spencer Watts shows us a healthier version of the classic dish by using spiralized zucchini as noodles. These zoodles are seasoned with fragrant herbs and spices from Spencer’s trusty pantry and cooked in a skillet with plenty of olive oil to mimic the texture of noodles. To keep the healthy theme going, Spencer uses lean turkey to craft deliciously juicy Jumbo Turkey Meatballs. Next, spaghetti wouldn’t be spaghetti without a flavourful sauce.

Spencer makes a simple marinara using the reserved onion juice from the grated onion in the turkey meatballs and seasons it with a medley of aromatic spices. Then, a delicious side traditionally served with spaghetti – garlic bread. To save time, Spencer makes a Pull Apart Garlic Bread with buttery, garlicky, and cheesy flavour. To finish, Spencer cooks a delightful Skillet Apple pie using sweet and tart Golden Delicious apples.


Episode 12

Fried Chicken Night

Quick and easy comfort food is a no-brainer in the cool winter months. Host Spencer Watts shows us all the tricks for a tasty fried chicken night in around 30 minutes, for around 30 dollars. To start, Spencer bakes up crispy buttermilk and breadcrumb coated chicken in the oven for a healthier version of fried chicken. Then, squash wedges drizzled with a honey-soy sauce dressing are sure to get your kids eating their veg. Keeping the veg theme alive, Spencer prepares a delightful Ribbon Greek Salad. Filled with all the fixings for a Greek salad, but with ribboned carrots, cucumber, and zucchini, this salad is fast, nutritious, and delicious.

For dessert, Spencer makes a Sober Bananas Foster. Traditionally made with rum or banana liqueur, this warm, flavourful, alcohol-free treat is the ultimate comfort dessert.


Episode 13

Fish Night

Fast and cheap meals can be as impressive as chef Spencer Watts’ delicious fish dinner made in around 30 minutes, for around 30 dollars. To start, Spencer coats a whole trout with butter, fennel, and lemon juice and broils it in the oven for a quick, healthy, fresh Broiled Whole Trout. Next, Spencer makes a versatile French dish – Ratatouille. This dish features eggplant, zucchini, red pepper, and tomatoes seasoned with aromatic herbs to add a punch of flavour. Spoon the mouth-watering ratatouille over Spencer’s herby, buttery, pearl couscous and you have yourself a delightfully elegant, plentiful side dish.

To finish, Spencer shares add a nutritious ingredient to his signature Speedy Chocolate Pudding – avocado. Ripe avocado, cocoa powder, and sweet honey mixed in a blender creates a rich, chocolatey, and creamy pudding that is sure to be a hit with your family.


Episode 14

Southern Barbeque Night

Who doesn’t love a good Southern-style barbeque while on a budget? Host Spencer Watts whips up a smoky homemade barbeque sauce to coat his spicy Oven Barbeque Chicken.  While the chicken crisps up in the oven, Spencer moves onto his second dish: golden Cast Iron Cornbread. Sweet with a bit of crunch, Spencer pops this dish in the oven to get that perfect crispy crust. Next, Spencer makes a velvety Butterscotch Pudding. Sweet, smooth, and topped with chopped pecans for that extra nutty flavour, this dessert is sure to tantalize your taste buds.

To finish, Spencer prepares a tangy Crunchy Coleslaw, the perfect side to this Southern-style meal. 


Episode 15

Greek Night

There’s nothing better than the classic flavours of Mediterranean ingredients, but sometimes dinner can get a little expensive! Host Spencer Watts shatters this stigma with a quick and affordable Greek meal for four! To start, Spencer prepares a tender and lemony side of Greek Potatoes – delicious! While he leaves the potatoes to crisp up in the oven, Spencer cooks a succulent Pork Souvlaki paired with a Tangy Dill Tzatziki. Next, Spencer grabs some fresh vegetables to whip up a quick Greek Country Salad topped with a simple oregano dressing and crumbled feta cheese.

To bring his meal together, Spencer makes a sweet Greek treat– Puff Pastry Baklava. Drizzled with honey and topped with pecans, this classic dessert is sure to satisfy your sweet tooth.