All language subtitles for Nadiyas.Cook.Once.Eat.Twice.S01E02.1080p.HDTV.H264-DARKFLiX

In these tricky times, we're all
looking for ways to make the most

of our weekly food shop.

So, in this series, I'll be sharing
the savvy recipes I rely on

day-to-day, to save me time,

money, and do my bit
to help the planet.

We didn't throw anything away,
just think about that for a second!

I'll show you clever ways to
transform food scraps

into fabulous dishes.

This started life as a sad
bag of salad leaves.

Spin boring old leftovers in
to imaginative new meals...

It's magic, right?

This is what it looks like
to love your leftovers.

...and bake batch-friendly
treats to get ahead.

This is what cooking once
and eating twice is all about.

Plus, I'm showcasing creative
cooks from across the UK,

who share my passion.

I love using stuff up.

I take great pride in not
wasting anything.

It is like chocolate heaven in
here.

Cook Once, Eat Twice
is my feel-good food philosophy.

Yum!

Convenient, cost-effective and
I promise you, totally delicious!

This week,
my speedy recipes to save you

time during the mayhem
of a busy week.

Look at that.
Full, delicious, yummy, really easy.

A super-tasty dinner that delivers
a bonus second meal.

Make this, because it's quick,
it's simple, it's perfection.

My waste not, want not granola.

This has got all
the flavours of a cinnamon bun,

using leftover bread.

Plus, my cook once,
eat twice corn chowder.

I've also made my filling
for my pie.

That's it. Two in one.

And first, a recipe for
when you need a fantastic feed fast.

# Oh, if you can't see that rainbow

# As you're flowing down the river

# Sunny days will always
follow you... #

A quick midweek meal is
all about maximum flavour

and minimum work, and my Mongolian
Beef is just the thing

if you're rushed off your feet.

My sticky sweet stir-fry not only
cooks in a matter of minutes, but

it also doubles up as a different
dinner for later in the week.

This is kind of the perfect
midweek meal.

For me, Monday to Friday, it's
kind of all about getting the kids

fed, feeding myself, but quickly.

When my wok comes out,
I know it's going to be fast

and it's going to be delicious.

This mouth-watering meal begins
with thinly-sliced steak.

I like my beef to
be in sort of strips,

and that cooks really quickly.

If you have huge chunks, that's not
going to stir-fry,

it's going to stew.

And my seasoning couldn't be
speedier, it's just oil...

...soy sauce and my shortcut to
super crispy beef - cornflour.

So I'm going to get my hands in.

I love new ways of cooking things,
and Mongolian food tends to

have this overarching theme of
sweet and spicy, and salty,

and lots of garlic.

So into the hot wok goes
a splash of oil,

and seven, yes, seven
cloves of minced garlic for oomph!

Cook once, eat twice, it's always
been something that I've done

and it's just become
second nature to me.

I'm kind of always thinking,
"How can I stretch this meal

"and make this go in to tomorrow
or to next week?"

Weirdly, somehow,
through doing that,

I've managed to claw back time to
do some of the things that I love.

Next, it's in with a handful
of dried chillies

for a subtle, smoky heat.

If you break in to them,
they're spicy.

And if you're feeling brave,
go for it.

My husband would happily eat through
all of these chillies.

Now, I'm going to transfer
these into here.

Next, stir-fry the beef in batches.

And if I overcrowd the pan,

what'll happen is there'll be too
much steam and moisture,

and I don't want that, so, the more
space we can give it, the better.

That's becoming lovely and golden,
and that cornflour's starting

to crisp up and all of that is just
going to add lots of flavour.

And then I'm just going to whack
that straight

on top of the chillies,

and the garlic.

With the beef ready, make a speedy

but sensational sauce using water,
dark soy and brown sugar.

Mix, then pour
straight in to the wok.

It's going to season it.

You get that kind of caramelly
flavour that comes with brown sugar.

And when you're cooking
really quickly,

it's little things like that
that make all the difference.

We haven't used tonnes of
ingredients,

but, we've got tonnes
and tonnes of flavour.

Can you hear that? All of that
stuff, that's all flavour.

Now, add a cornflour

and water slurry to instantly
thicken the sauce.

It'll coat the beef really nicely,

rather than just
kind of sliding off.

And that is exactly what we want.

It's sticky, it's unctuous.

Then add the beef back in to the wok

along with some chopped
spring onions.

Just for some freshness,
for some colour,

we're not cooking them, we're just
going to warm them through, cos then

you've got like a bit of a crunch
along with that delicious beef.

Finally, sprinkle on some sesame
seeds and we're done.

It's so simple.

Just look at that,
it smells so good.

And you can see, like, all that
flavour that we've got is, like,

clinging to the beef, and that's
what I love about this recipe.

It's perfection.

Like, if you're going to get
your wok out and make this,

because it's quick and it's easy.

I love having it with sticky rice,

out of a packet.

If it's midweek, I'm not
doing any work.

My Mongolian Beef stir-fry is
so scrummy.

It's sweet, salty and sticky,

making it a fuss-free supper
everyone will enjoy.

It's hard to believe that you
would've made that

in the middle of the week amongst
the madness with so few ingredients.

But it is a flavour
explosion in your mouth.

And I mean,
if you think this looks delicious,

wait till you see what
I do with the leftovers.

As part of my cook once, eat twice
philosophy, let me show you

how I transform today's stir-fry
in to tomorrow's sushi-style wrap.

To your leftover beef, add creamy
mayo, spicy Sriracha,

plus crunchy black sesame seeds,
then mix.

On to a sheet of seaweed goes some
surplus sticky rice,

spread with wasabi for heat,
then stack up sliced cucumber.

Then top with your beef mixture.

Tightly wrap in to a perfect parcel.

And as if by magic, a second midweek
meal in almost no time at all.

Now, for a breakfast treat
that delivers for days.

My next recipe turns stale old
bread in to a moreish breakfast

that you bake once
and enjoy for the rest of the week.

My cook now, store for later
granola, crammed full of crunch,

is an absolute winner
when it comes to waste.

# Nothing's more precious than that

# It feels so good being alive... #

First, just chop up a few slices
of stale bread into small chunks.

You can have white bread,
brown bread,

whatever you've got in the house.

Bread is one of the things
that we waste all the time.

We've all been there,
the bread's in the bread bin, or

in the cupboard, I don't think about
it and then I go, and I'm like,

"Oh, my goodness, it's covered in
mould," and it has to go in the bin.

Well, you can avoid that.
Stick it in the freezer.

But, if you've got stale bread,
you can make the most,

and I'm not joking, epic,
epic granola you've ever eaten.

With our stale bread prepped,
it's on to the granola.

First, 50g of oats,

followed by the same
amount of buttery sunflower seeds.

Then, 200g of flaked almonds.

And 25g of desiccated coconut.

We're going to really get that
flavour, once it's baked.

It's looking a little bit like it
needs a sunbed, but we'll get there.

Then to hold it all together,
I've got a winning combination,

starting with 200ml
of melted coconut oil.

It has that lightest of coconut
flavour that is just perfect, but

not overpowering, and works really
well with the desiccated coconut.

For flavour and fragrance,

I'm adding two
teaspoons of vanilla extract.

Plus one of almond.

I know, slightly rogue,

but I also really love the
combination of vanilla with almond.

It's like that
hint of Bakewell that you get.

To make our granola glorious,

I'm using 200ml of maple
syrup. It adds a real earthy note.

All this liquid is going to
soak in to the oats, the bread,

the nuts, all of that.

I want it to kind of flavour
every bit of this granola.

Now for my secret spice weapon -

three teaspoons of ground
cinnamon sprinkled over.

This is what
I love about ground spices,

you get that kind of intense flavour
without doing any work.

This has got all the flavours
of a cinnamon bun, but in a granola,

using leftover bread.

And if you ask my kids
what their favourite thing to eat

for breakfast on a Sunday morning,
it would probably be a cinnamon bun.

And for zing,
citrus zest is the answer.

Orange in a granola,
does it work? Yes, it does.

Make sure to just swipe
it across the zester,

and then you're just taking
that thin orange layer off,

and then underneath,

you've got the kind of paler orange.
When you get there, stop.

From that point on, it's bitter.
You don't want that.

Then, mix well to ensure every
single piece

is coated to perfection.

And what you're going to get is bits
that stick together,

bigger clumps, smaller clumps,
that's exactly what you want.

This is so simple,

our ginormous tray of granola
is all ready to bake.

What I love about making big batches
is that I can eat this today, but

then I'm going to pop it in a jar

and it'll last me
the rest of the week.

I mean, I say that.
I have to hide it

if it's supposed to last
the rest of the week. But it will.

Look at that!

It smells incredible!

It's all kind of come together
beautifully,

and you can really smell
that orange.

Listen to this,
this is what you want.

RUSTLING

It's got to sound like that.

That way, you know
everything's toasted.

Once our golden granola has cooled,

scatter in 200g of chopped
dates for a sticky toffee sweetness.

With any good granola, you've
got to have a little bit of fruit.

And for this, I think dates work
really well.

I love dates,
I always have dates at home.

One last mix
and we are ready to jar up.

Think about where you're
going to hide it,

cos the kids will be looking for it.
Every scoop, there's a waft.

It's so good.

Can we appreciate for a second
that that bread could have ended

up in the bin, and now we've made
yummy cinnamon sweet granola?

As breakfasts go,

this is perfect
with a bit of yoghurt, with a bit of

fruit, and I've got some more in my
jar, ready for the rest of the week.

As well as giving stale bread
a new lease of life,

my twist on a breakfast classic
is a great way to kick-start

a busy day
when you're short of time.

Just get a bit of everything.

Straight in there.

This is everything you can
want in a granola - it's crispy,

it's crunchy, it's toasty,
it's nutty, it's chewy.

Everything! Everything.

Why would you ever,
ever buy granola ever again?

I love maxing
out my time in the kitchen,

and I'm not alone.

In St Albans, cookbook writer
Thuy Pham is at it too,

with a cook once, eat twice recipe
inspired by her Vietnamese heritage.

Food doesn't have to be expensive
or complicated to make.

It just has to be made with care.

So today, I'm making a swede
ancl mango Vietnamese salad.

It's a take on the Vietnamese papaya
salad with hot salmon on top

and then we're going to use
the leftovers to make a pickle.

Swede is great as a replacement
for the papaya

because a papaya is hard to come by.

Ancl it's so expensive.

What's great about this dish
is that it's raw.

Midweek, it's super-fast,
it's super easy.

I grew up on the Mekong Delta
in Vietnam with my grandparents.

Because we had very little,

my grandma made sure that
I used everything,

yet every meal was so delicious.

Next, we're going to add the mango.

The hardest mango in the store
because you don't want to

lose the crunchy texture
throughout the salad.

Now, what's missing is colour,
so we're going to add some carrots.

I've got some purple ones here,
and orange.

Next, Thuy's sublime
Vietnamese dressing,

just dissolve sugar in hot water,
then add lemon juice and fish sauce.

Make a litre, make two litres.

Keep it in the fridge for three
months.

Now, it's ready for fresh
ingredients.

First, garlic and chillies.

Then add a tropical
taste from fresh pineapple.

If you're from the south of Vietnam,

we like to add pineapple to most
things, but what's really

unique and special is having it
fresh on sauces and dressing.

Look at this, it's incredible.

Thuy's transforming surplus dressing

and raw veg into a second recipe
that couldn't be simpler.

Mango and swede pickle.

It's actually really big in Vietnam.

We would have it with our barbecues,
noodles,

we would have
it inside our sandwich.

It's like a rainbow in ajar.
I love it.

I think stretching
ingredients is vital.

I'm always thinking,
"How can I make it big enough or two

"different styles without
actually taking longer?"

There you go.

That's my pickles complete.

There is a misconception,
I think, that the

more time you spend doing something,
that the dish is better.

I don't think so.

And Thuy's midweek meal isn't just
super speedy, it's a

taste of her birthplace too.

It's not Vietnamese
until it's got the herbs,

and in Vietnam, it's integral that
it comes across fresh and fragrant.

I'm going to add some hot
smoked salmon.

My swede
and mango salad reminds me of home.

It's not hard.

It's inexpensive and I can almost
picture my grandparents

sitting right there.

Thuy's Vietnamese salad,
plus pickle side, is a quick

and easy way to stretch ingredients
in to more than one meal.

My next recipe is
all about forward planning.

Getting ahead in the kitchen is
the secret to a stress-free week,

and these ever-ready
burritos are a game changer.

These deliciously useful family
favourites are designed to be

frozen so you can have a meal
at your fingertips,

even on the most manic of days.

# Take it easy, take it easy

# There's no need to worry... #

I have three children, and these
burritos are a complete lifesaver.

It comes out the freezer, you warm
it up, you eat it, that's it.

Like, everyone loves them.
Like, ready-meal at its best.

Start by frying a clove of minced
garlic with a diced onion

and season with salt.

And this is going to help to kind of
remove the moisture from the onion.

Nobody wants wet burrito.

Simple ingredient
and I am all about that.

My husband will disagree.

He likes to think
I complicate everything.

While that cooks, slice up two
blocks of halloumi into chunks.

Turn up the heat and fry.

We create a bit of a texture
on the outside, and that rough

exterior allows any sauce that you
put on there to cling.

Because the halloumi's quite smooth.

Imagine putting lotion on a dolphin,
you see what I mean?

Like it... It will just go,
slide off.

Now to dial up the flavour.

Take a lime.

Adding a little bit of citrus
to anything,

especially a creamy halloumi, helps
to kind of balance everything out.

Next, to add some heat.

Two tablespoons of chilli sauce.

If you're like,
"Whoa, what is she doing?

"That is way too much for me,"

no problem, just don't put it in,
or put a tiny little bit.

That's up to you.

But don't be afraid to
add in some smoked paprika.

Paprika is much,
much sweeter than chilli powder.

If you really love that kind of
barbecue flavour, it's all in there.

Next spice, ground cumin,
which I always have in my cupboard.

This really complements the smoked
paprika cos it's got that

really lovely earthy, deep flavour.

And then it's just a case of giving
it all a good mix

and cooking out the spices.

You can call me boring, and close
to 40, but I love planning.

I have to know what we're going
to eat.

When you plan ahead, you feel
like you've accomplished something.

Just frees you up some time,
and that's valuable.

You can't have a burrito
without tortilla wraps.

So I like to warm these up just to
stop them from cracking when I roll.

For just a few seconds, just to make
them a little bit more malleable,

it's little things like this that
just make life a little bit easier.

When they're all warm, layer up
the tortillas and pieces of foil

in a stack, and cooking once
and making multiple meals.

And when you think batch cooking,
I think, often,

people just think casseroles,
stews and curries. No!

No. No. It can be burritos.

Now, for my favourite part -

building the burritos, starting
with a layer of cooked rice,

followed by our spiced halloumi.
One thing you will do

when you make a burrito
for the first time is overfill it.

Guaranteed. Everyone does it.

Everyone.

The trick really is to create a line
sort of horizontally

across from you cos that's
the way we're rolling.

OK, so now,
in with our pickled onion.

You need something that has a bit of
crunch, and a bit of a tart flavour.

They're also really beautiful.

Next, sprinkle on grated Cheddar
and spring onions for freshness.

Then, we're ready to roll.

It's like commit,
you take that little bit there,

and then you kind of go over.

Like, really firm.

And then roll.

And the reason why I have the foil
here is because if I let go,

it's game over.

Just going to move it to the middle
while I've got hold of it.

Foil over, and then wrap

really nice and tight.

Twist one end.

And then twist the other.

And that's going nowhere.

Then it's just a case of rolling up
the rest and labelling them

for easy identification
in the freezer.

When you're ready to eat these,

pop the oven on 180 and straight in,
from frozen, 25 minutes.

You'll be making burritos till
the cows come home now.

Yes, you will!

Look at that!

Full, yummy, really easy burritos.

What you want is a burrito with no
space, just full packed with

halloumi, lots of rice,
and all of that delicious goodness.

My simple and spicy
burritos are not only foolproof,

but make a great grab
and go emergency meal on days

when you're just too busy
to cook from scratch.

Everything about those flavours
are absolutely delicious, it's

smoky, slightly sweet, that hint
of lime, got rice, we've got pickled

onion, like, you've got everything
you want, and that's what a burrito

should be - it should be everything,
all in one, one whole meal.

Now for a double duty recipe
where one easy meal can be

effortlessly stretched in to two.

My corn chowder is supremely
comforting and puts in a double

shift as the fabulous filling
for my hearty hand-held pies.

The recipe I'm about to show
is my daughter's absolute favourite.

I have been making corn
chowder for her since she was four,

she's 14 now,
and she absolutely loves it.

First, dice three onions.

If you're looking at this, thinking,

"Whoa, whoa, whoa,
that's a lot of onion," don't.

Trust me, what I've found,
over the years,

is the more onion I add,
the more delicious it is.

Then melt some butter in a pan.

Add in the onions.

Season with salt,
and mince in some garlic.

That is just going to give
you that garlic hit,

without it being too intense.

It doesn't need
cooking for very long.

So just till it's soft.

You want your onions to just
start breaking down

and they're just lovely
and translucent.

Next, add two tablespoons of cracked
black pepper.

You heard right.

Pepper in its own right is such
a wonderful spice,

and if you use it in abundance,
you can actually taste it.

And what it does is not only give
you that little kick,

a bit of heat,
but it gives you aroma.

That's what black pepper
should smell like.

It's beautiful.

Now for the key ingredient
in my chowder - sweetcorn.

I love this stuff.

But you know what frozen corn is?

It's cheap and it goes a really,
really long way.

We are going to put all that
corn in to the pan.

We're not even waiting for the
sweetcorn to defrost, we're ready.

It's quick and it's easy.

And to turn this in to a chowder,
it needs thickening,

so add some plain flour.

Then pour in whole milk.

Give it a good mix.

That's it,
that's my corn chowder done,

ready for dinner.

But, I've also made my filling
for my pie, that's it.

Two in one.

To finish off the pie filling,
take half the chowder, add grated

Cheddar, a sprinkle of chilli
flakes and stir before cooling.

That cheese is what really brings it
together and stops it being a

chowder, and more of a pie filling,
cos when it cooks and it melts, it

all kind of... it just brings it all
together and it's just like, "Mm."

Making my mini pies is a doddle.

Just line each hole of a muffin tin
with squares of ready-rolled

puff pastry, and cut another
set of squares for the lids.

Then, spoon in cold filling.

Brush the pastry edges
with egg wash,

and pop another
square of pastry on top.

Just bring the corners in,

and then without even trying,

you've got this beautiful
star shape on top.

It looks like you've made
this huge effort,

and you haven't really, it's just
one square on top of another

square and we just put it all
together.

And it looks amazing.

Pop the pies in the freezer for 30
minutes to help them

to hold their shape in the oven.

Then, brush the lids with egg wash.

And then a sprinkling
of salt on each one.

And get them baking.

How smug am I feeling right now?

One simple recipe
and we've got two dishes,

using the simplest ingredients.

I mean, life's good.

Life is SO good!

My chowder, speckled with sweetcorn,
fragrant with pepper,

really is a hug in a bowl.

And its swift transformation

into a perfect pie couldn't be more
satisfying.

As soups go, chowder is my...
Like, up there in my top three,

because I love a creamy, rich soup.

You can still see the onion.

Filling, creamy, warm and abundant,

like, that's exactly what
chowder should be.

Flaky pastry,
delicious chowder filling.

Oh, my goodness! The pastry
and the pie filling and the cheese,

all in one.

Mm!

Mm-mm!

Mm-mm.

Next time,
it's pure weekend comfort food.

This is the best chocolate
cake, EVER.

My roast chicken with epic
leftovers.

And a heavenly no-waste sweet treat.

You made something so special
out of pretty much nothing!