All language subtitles for Nadiyas.Cook.Once.Eat.Twice.S01E03.1080p.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
into 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 time, comforting recipes that
help you unwind at the weekend,

and double up as irresistible
extra meals for the week ahead.

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

My eat-now-and-freeze-for-later
beef stew with fluffy dumplings.

And you know what the best thing is?

I'm going to eat this now,
and I've got more for next week.

My ultimate zero-waste dessert.

We made something so special
out of pretty much nothing.

A decadent chocolate cake so moist

I promise you'll be eating
it for days.

This is the chocolatiest cake ever -
AND it will last the whole week.

# Hello, sunshine

# The old darkness be my friend... #

First, a succulent roast that
transforms into a whole other meal.

# You can put an end... #

Who doesn't love a roast chicken?

Trust me, this recipe has leftovers
that just keep giving.

# I've got a good, good feeling... #

My Middle Eastern-inspired roast
chicken with spiced aubergine

and nutty chickpeas makes for
an easy family feast.

Weekdays for me - like you guys,
no doubt - it's go, go, go.

We're in, we're out,
we're everywhere.

But weekends, that's
where it's at for me -

weekends are about slowing down,

just spending more time
in the kitchen.

But most of all,
it's all about a roast.

We're going to make sure this roast
is the best roast you've ever had.

So I'm going to start off
with two red onions.

Nothing gets wasted with this
genius cook-once, eat-twice recipe.

This is what this roast
chicken is all about.

We're going to
have a delicious roast,

but we're going to make something
with all of the leftovers.

Chop up a large, gleaming
aubergine into chunks.

If I can take something

that stretches into the world of
leftovers,

it means that I can not only
save money,

but also the kids are happy.

They think I've made something
new, but I haven't - I've cheated.

I've used something old
and made something new.

Now time for my go-to
store-cupboard ingredient.

So I've got two cans of chickpeas.

Right now, it's kind of giving
Middle Eastern vibes.

I may start off in Middle East
and end up in France.

That's kind of how I cook.

For me, this recipe is all about
maximum taste, minimum waste.

You might be wondering why
I'm not draining my chickpeas out

into my sink - because I'm saving
the water for dessert.

I'll show you later.

So, in with the chickpeas.

OK.

Next, some grated garlic for punch,
and citrus for zing.

This is probably my favourite bit.

My lemon.

We are going to add
a whole lemon into this.

We're not going to zest it,
we're not going to juice it.

And I love using lemon like this.

My grandma makes curries
with whole lemons

because it gives you that properly
intense flavour.

Already the lemon, the garlic, you
can smell the onion - it's amazing.

Already smells so good.

Now we're ready to spice things up.

Two teaspoons of whole cumin.

And this is probably stuff that
you've already got in your cupboard.

And then we've got two
teaspoons of coriander seeds.

The seeds are
really, really fruity.

Crunch them up using
a pestle and mortar...

just - mm! - so good.

...then add a splash of colour
with two teaspoons of paprika

and half a teaspoon of turmeric.

So that's our really simple
spice mix done.

Smother the chopped
vegetables in oil...

...a sprinkle of salt,

then add half the spices.

Smells amazing.

Wait till it's cooked.

Now it's time to grab
the star of the show

and place it in
the middle of the pan

surrounded by all that glorious veg.

Smother with oil.

Season and sprinkle over
the rest of our fragrant spice mix.

OK, now it looks like the chicken's
joined the party.

Roasts don't have to be boring,

and they don't have to take
all of Saturday, all of Sunday -

they can be quick
and they can be delicious.

OK, so I'm going to pop that
in the oven at 180

for about an hour,
and it will be ready to eat.

Look at that.

That is what a
roast should look like.

That is the excitement you should
feel when you make a roast.

It should make you this
happy every single Sunday.

To serve, drizzle over
some creamy lashings of tahini...

...a blast of chilli oil...

...and a scattering
of fresh coriander.

Look at that.

That is the perfect roast dinner
to put in the middle of the table.

# Coming up easy

# While the rain came... #

My chicken and chickpea roast
with a Middle Eastern twist

is the ideal dish
for a lazy weekend.

It's easy to make
and heavenly to eat.

# Off of the cold, cold ground... #

I make roast so many
different ways every weekend.

But as roasts go, this one
has to be in my top three -

if not top two.

Maybe favourite.

If I do say so myself,
that is exquisite.

And if you think that looks good,

wait till you see what I do
with the leftovers!

Cook once, Eat Twice is all
about cooking today

to ease the pressure tomorrow.

So we're going to spin our leftover
roast into an effortless light bite

for a Monday night.

A creamy and hearty hummus
with strips of chicken.

Just pop your leftover veg
and chickpeas into a blender.

Add nutty tahini...

...zingy lemon,

loosen with olive oil, and blitz.

For a smooth, creamy finish,

add ice and blitz again.

And just like that,
your home-made hummus is ready.

Top with leftover chicken...

...a flurry of chickpeas...

...a drizzle of olive oil

and fresh coriander.

Simply serve with crunchy carrot
and cucumber crudites.

How's that for making the most
of our time in the kitchen?

Next, remember that chickpea water
I didn't pour away earlier?

Now to transform it

into an irresistible

melt-in-the-mouth treat.

I am all about
stretching ingredients,

and these crisp meringues are
the best no-waste recipe ever.

Trust me - these heavenly,
sweet-as-candy kisses

are not only a clever no-waste hack,

they will also spread
the love at the weekend.

# Ancl call it magic... #

I love a meringue.

I'm going to show you guys how
to make the easiest meringues

using the chickpea water
that we didn't throw away.

How many times have you thrown
away chickpea water?

That's how many times you've missed
out on eating meringues.

It's magic, right? Magic.

Start by pouring 130ml of the
chickpea water into a mixing bowl

with a quarter of a teaspoon
of cream of tartar.

If I was making
traditional meringues,

I'd have egg whites in here.

But this stuff foams
like egg whites,

and that's why you can make
meringues out of them,

which I think is really clever.

Whisk it all up
until light and foamy,

then slowly add 100g
of caster sugar.

I'm adding the sugar
one spoon at a time,

and that's really important
when you're making meringues.

With each spoonful,
you've got enough time

for the sugar to start to dissolve,

and that's where
you get that beautiful

kind of shiny, billowy meringue.

Right, now let's add some flavour.

Pour in one teaspoon
of vanilla extract...

It's not going to taste
like chickpeas,

it's going to taste like vanilla.

...then blast in lots of air
by putting your whisk

on the highest possible setting.

So what we're looking for...

...is a peak that is
standing upright and proud,

because we're going
to be piping these

and we want them
to keep their shape.

Why settle for white meringues
when you can have pink?

You want a gel-based food colouring,

cos you don't want to use a food
colouring that is liquid-based

because if you put liquid in that,

that's all going
to split and go weird.

Imagine the colours you could use.

You could have so much fun.

But that's what
the weekends are about -

the weekends are about fun.

And what could be more fun
than ripples of colour?

It just looks really beautiful.

Just a couple of drops of food
colouring into the meringue.

Use a spatula to create amazing
ripples of candyfloss pink.

This is what it looks like
to love your leftovers.

Gently put your swirly meringue
mixture into a piping bag.

It's so simple. Piping does
not have to be difficult.

I've got a star-tip nozzle attached.

Squeeze and let go.

And that's it. You've got
beautiful, beautiful kisses.

These are the moments that
I love in the kitchen.

These quiet moments where
I get to do peaceful things

like piping meringue kisses.

And that is only for the weekends -

weekdays, you will not find
me piping anything!

Just look at those.

Chickpea water...to this.

OK, so I'm going to pop these into
the oven for one hour at 120.

Meringues can easily crack,
so to guarantee perfection,

don't take them out until
the oven is completely cold.

Just look at those.

Mm. Who's my favourite?

I think...it's this little guy here.

Look at this.

Our beautiful little kisses
need a base,

so I like to spread some
melted white chocolate

onto a crunchy almond biscuit,

then stick the dainty
meringues on top.

What's great about these meringues
is that they're vegan.

So if you wanted to keep this
completely vegan, of course,

get yourself some vegan biscuits
and vegan chocolate

and do the exact same thing -
will still be delicious.

Weekend bakes should not be this
spectacular, but they can be.

# just help yourself
to my lips, to my arms... #

just these heavenly meringue kisses
are the ultimate no-waste dessert,

magically turning chickpea water

into floating clouds
of crispy sweetness.

There's one left and there's
no room on the stand for it.

Look at how light and airy that is.

And crisp - crisp and sweet.

On a weekend when you
just need a sweet treat -

cup of tea, little meringues.

Just perfect.

I think it's quite
remarkable, actually -

we made something so special
out of pretty much nothing.

When it comes to weekends,

every family has
their own favourite recipe.

For sisters Mandy and Coco,

there's one meal that
always comes out tops.

Growing up, as a family,
we loved to be together.

On a Sunday, if it was cold outside,
we'd throw a roast in the oven.

So cosy, and it was really nice.

But since starting their own street
food truck, The Deaf Chefs,

they've put their own
cook-once, eat-twice spin on it.

We always make big roasts,
so we always think,

what do we do with our leftovers?

So we're going to cook a good
Yorkshire pudding wrap

with leftover roast dinner.

That was awful signing!

Y...P...wrap.

THEY LAUGH

Mandy and Coco's Yorkshire pudding
batter begins like any other -

with flour, milk, and eggs.

Now to add the salt and pepper -

two pinches of salt,
as it's a big batch -

followed by a cheeky twist.

Now we're going to add the mustard.

This is important because
it adds a kick of flavour

and it gives it a nice
creamy yellow colour.

Who's the best cook?

I'm more the brains

and the organisation.

Ancl then she does the cooking.

Bossy. Yeah, bossy.

It's perfect for families
because, like,

all you're doing is
warming up your leftovers,

put it on the wrap, then perfect.

It's easy to do,
especially on a Monday -

then it's back to reality.

We're the first
UK deaf-led food truck.

We always had big passion for
cooking,

so we wanted to do something
for the deaf community.

It's important to influence the
hearing as well as the deaf people,

and just get them to interact
and learn to sign.

It was lovely to see everyone
come to our food truck.

It was just...

...a great feeling,
and really nice to see.

Time to cook the heavenly
Yorkshire pud.

You want the oven dish
to be hot as possible.

We've used lard with olive oil -

you will get to that temperature.

And for the effortless filling,

Mandy transforms
last night's trimmings.

To give it extra flavour,

I've added garlic

and salt and pepper. Smells lovely.

Nice colours.

Golden brown.

Perfect.

I love how
Coco and Mandy's fluffy wrap

is giving their family leftovers
a new lease of life.

Cheers!

When it comes to food,

I do a happy dance.

Food makes me happy.

It's perfect, it's cheap, it's easy.

Ancl it's from yesterday's leftovers.

So what more do you want?

Coco and Mandy's Yorkshire pudding
wraps are not only sumptuous,

but help them stretch their Sunday
meal into the coming week.

And that's exactly what I'm going
to do with my next recipe.

Sundays are for slow cooking,

and this comforting stew
is not only delicious,

but it also helps me to get ahead.

My velvety rich beef stew

with fluffy home-made dumplings

is a warming one-pot delight you can
enjoy today, and store for later.

It's my twist on a beef stew
that my son absolutely loves.

It's his complete favourite.

He always says it fills a
little hole in his belly,

and I think that he means
it just gives him a hug

from the inside.

The best thing is it lends itself
perfectly to batch cooking.

Firstly, roughly chop three onions.

Whenever I make something
in one pot,

I always like to make
lots and lots of it.

That means that I can
have something now,

and then I can save some
for the rest of the week.

Put a large glug of oil
into a casserole dish,

then add one of
my favourite herbs...

Before I add my onions,
I'm going to add lemon thyme.

When the time hits the oil,

it just kind of releases
that lemony flavour.

Now add your chopped onions,
and cook until golden brown.

And remember - take your time.

From the moment I wake up
on a Sunday morning,

it's all about just taking it
a little bit slow.

Spending a bit of time at home,
spending time with my family,

and most of all, slow cooking.

Now for two of my favourite fast
tracks to flavour -

two teaspoons of celery salt,

and a tablespoon of garlic paste.

Always have a bit of garlic paste
in your fridge,

it just makes light work.

Chuck in some chopped carrots...

...and big chunks of beef.

What I love about making a stew

is that you can use
the cheaper cuts of meat.

This is a very low and slow cook,

so by the end of it,

it will be succulent
and delicious,

and flavour will be running
all the way through it.

And you know what's coming next -

spice.

I know - stew, spices -
you're thinking, "Really?!"

Yes.

I'm going to go heavy, and put quite
a lot of cracked black pepper.

I'm going to add paprika.

I don't want to add heat - I've got
the heat from the black pepper -

but I do want to add some colour.

Now simply pour in 800ml of water,

mix, then simmer gently.

This really is the ultimate
low-stress dish.

This is what I love about
making stews on a Sunday -

I can pop everything in,
put the lid on,

and I can go off and do fun things.

I don't have to think about
this for a whole 45 minutes.

But no beef stew would be complete
without some delicious dumplings.

I'm going to show you
a super easy way to make them.

Put 200g of self-raising flour in
a bowl with a sprinkle of salt,

and rub in 115g of unsalted butter

until there are no lumps left...

I think it's a lovely surprise
to just take your lid off

and have these delicious
dumplings just cooking away,

happily just sat in
the stew, just...

just, like, steaming away -
I love it.

...then add three
tablespoons of water

and, without kneading the dough,

bring it all together so
it's nice and airy.

As soon as it clumps together...

...like this,

tip it out...

...and just be really gentle with it.

It's just chill.

We're taking our time.

It's OK.

OK, so that is
the last dumpling done.

Now let's go check on the stew.

Oh!

Smell that.

You are going to enjoy this today

and then all over again next week.

I like my stews
to be hearty and thick,

so now for my foolproof
secret weapon.

Instant gravy granules.

Yeah, I said it.

Instant gravy granules.

I love this stuff.

We're going to use
the granules to thicken our stew.

Add about four tablespoons.

And it's going to taste
even better after this.

GENTLE SIZZLING
just let it bubble away.

And what you'll hear is...
SIZZLING SOFTENS

your bubbles go quiet
because it's thickening.

Listen to that.
GENTLE BUBBLING

As if by magic...

It's glossy and it's shiny
and it's coating everything.

That is what
a stew should look like.

Place your little dollops of joy
on top of the stew,

then pop the lid on and let it
steam away for 25 minutes.

I know you guys are dying
to see what's under this lid -

I am, too.

Look at this.

SHE INHALES

Oh, it smells so good,

and the dumplings
have just soaked in

some of that delicious stew liquid.

Finish things off with a
flourish of chopped chives.

I love having these
meal-prep containers.

If I've made, like, a huge batch,
I'll put some aside,

let it cool down,
pop it in the freezer.

Whenever I come home or I think,

"Oh, I need to
make something to eat,"

I don't - it's in the freezer!

Look at that.

The velvety, rich...unctuous sauce,

and then a beautiful,
beautiful steamed dumpling.

We've managed to meal prep for
next week,

AND we've got a meal for today.

I mean, how can you not
feel good about yourself?

# Ancl if you want it,
come and get it... #

My warming beef stew and fluffy
home-made dumplings

is a soothing meal to cosy up with
at the weekend.

And what really makes me smile

is knowing there's more
in the freezer for later.

# Let go of your heart,
let go of your head... #

Mm!

This is the kind of comfort food
that does not let you stop smiling.

You know when it's that delicious,
you're like, "oh, my goodness"?

Like, that smile is coming
right from my gut.

That is all the way up and out.

And you know what the best thing is?

I'm going to eat this now,

and I've got more for next week.

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

The weekends are a time
to treat yourself,

and nothing is more indulgent

than my ridiculously
rich take on a classic.

I can't live without cake,

and this chocolatey bake is so
moist, it never dries out -

which means you can have your cake
and eat it all week.

# Everyone's a winner, baby
That's no lie... #

Bursting with dark chocolate and
laced with an intense coffee hit,

this decadent cake
is a stress-free

but deliciously
indulgent weekend bake.

There is a time and a place
for an elaborate, complicated,

layered...you know,
throw-everything-at-it bake.

BUT...when it comes to a weekend,

it's about making something

really delicious,
really simple, easy,

that you can eat
over and over again.

This is one of those cakes.

Cut, come-again chocolate
espresso cake.

Start by making the simple batter

by popping 225g of plain flour

into a mixing bowl
with 350g of caster sugar.

And to that, I'm going to add
85g of cocoa powder.

And this is going to make it
REALLY chocolaty.

Add 11/2 teaspoons of both baking
powder and bicarbonate of soda

to ensure a good rise.

Then whisk everything together
before making a well in the centre

and pouring in two beaten eggs

and 250ml of milk.

And now for the key ingredient

that makes this a cook-once,
eat-twice bake.

In with our olive oil.

And this is amazing because it
really helps to keep the cake moist,

which means that you can eat it
for days and days and days -

if it lasts that long, of course.

So about 125ml.

Whisk until you have a
silky smooth chocolate batter.

Look at how glossy
and velvety that looks.

Then pop the kettle on.

I'm going to make the cake a coffee.

It'll all make sense.

For me, chocolate and coffee
are a dreamy cake combo.

So make a quick cup of instant

using three tablespoons
of coffee granules.

Whew! That is strong!

Right, that needs to go
straight into the cake.

So the boiling water kind of awakens
the cocoa,

and then you've got the coffee -

that really brings out
that chocolaty flavour.

I can smell - it's VERY chocolaty.

Pour the rich, velvety batter
into a cake tin.

And that's it -
straight into the oven.

If heaven has a fragrance,
it's this.

It is like chocolate heaven in here.

Since having children,

I've been on a quest to find
the best chocolate-cake recipe,

and this cake makes it into
the kids' birthdays every year.

I love to adorn this cake
with a chocolaty, shiny glaze.

I'm going to show you how to make

a really quick,
easy chocolate ganache

that you don't need cream for.

Put 250g of dark chocolate
in a bowl,

and pour in another cup
of hot instant coffee,

and stir until
the chocolate is melted.

That's it. Simple as that.

Hot chocolate, water, coffee.
Finished.

Once the cake has cooled,

it's time to make it glisten by
pouring over the glossy ganache.

Just use your spoon to kind of
encourage it to just drip down.

Then crown the cake with a pile
of indulgent chocolate shavings.

I mean, as weekend bakes go,
she's a bit of a beauty.

My devilishly rich chocolate
espresso cake

is the ideal easy bake
for the weekend,

and it stays so moist it'll keep
you coming back for more...

...and more and more.

# Time waits for no man,
and neither does this woman... #

Look at that -

dark, chocolaty, moist.

I'm going in.

If you're looking for the
chocolatiest cake ever,

you've come to the right place.

This is the best
chocolate cake ever -

it's delicious - and it will
last the whole week.

Next week, my best recipes for when
you're cooking for a crowd...

This entire meal is proof
that you can impress for less.

...from a crafty curry...

Look at that!

This is what I love about the whole
cook-once, eat-twice philosophy.

...to a show-stopping sweet for
sharing that costs pennies to make.

You've got to pile them high -
like doughnutjenga.