All language subtitles for Nadiyas.Cook.Once.Eat.Twice.S01E04.1080p.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.

Today, my best recipes to blow
guests away without breaking the bank.

You can impress by using
everyday ingredients.

You don't have to show off.

A thrifty one-pot curry conjured
up out of leftovers. Look at that.

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

A celebration breakfast that gives
a kitchen staple a real glow up.

Foolproof, easy, simple,
nothing fancy,

you'll be flying.

And a wallet-friendly mouthwatering
meatball meal in minutes.

If you're cooking for a load
of people,

this is cheap,
fuss-free, and quick.

And to kick off, a delicious dinner
that doubles up as another party snack,

just watch this space.

# Here comes the sun

# And I say

# It's all right... #

If you're having people
over, then a fun,

affordable recipe can really
ease the pressure.

And my Swedish meatballs hit
the spot every time.

# Here comes the sun... #

Made in moments, these moreish
morsels served alongside

silky mash, are a dream
for stress-free entertaining.

One of my favourite things
to do is feed other people.

But cooking for a crowd
can be expensive

and it can put
a lot of pressure on you.

So, I'm going to show you guys a
really simple recipe that is cheap,

easy, quick, fuss-free
and delicious.

And the first thing to do
is make my meatballs.

You want to use something that's
lean. So, I've got turkey mince.

Add some minced garlic
and diced onions.

The reason why
I started making this recipe was

because I went to buy flat-pack
furniture and we stopped off

at the restaurant and thought, "I
want to try some Swedish meatballs."

But we couldn't eat them because
they're traditionally made of pork.

And I was, like, "I don't eat pork,"
so, I came up with my version.

And now, literally, everyone comes
round to mine for Swedish meatballs.

But I can't get any flat-pack
furniture.

Then, for a herb that's
a staple in Scandinavian cuisine,

chopped fresh dill.

We grew up eating dill and I think
it tastes really, really good,

especially in these meatballs
cos it is such a simple recipe,

such pared-back flavours.

Then, season with salt.

Crack an egg straight in.

Add some breadcrumbs to bind.

And that's the meatball
mixture done.

Get your hands in and give
everything a really good mix.

Make sure everything's really well
combined cos you don't want, kind

of, dill in one spot, onion in the
other, and garlic somewhere else.

So, I've got a bowl of water,

and this will just stop the mixture
from sticking to my hands.

It's really important that you
really pack the meatballs,

because what happens is, if they're
not packed really tightly,

they tend to break apart.

And that's not what you want.
Look, that's perfectly shaped.

Once they're all shaped,
fry up the meatballs in batches...

So, we're only cooking these for,
like, four or five minutes,

till they're lovely
and golden brown on the outside.

...before getting on with what makes
this dish really stand out.

Swedish meatballs,
it's all about this sauce.

And my version is so tasty.
You won't believe how easy it is.

Just add some oil and plain flour
to the meatball pan, and whisk.

I'm just toasting
the flour in the oil,

for 30 seconds, one minute.

That little bit of toasting is going
to add a little bit of flavour.

Just make sure that I'm just
removing any of the lumps.

Now, pour in some chicken
stock before whisking in some miso

paste that packs the sauce
with umami yumminess.

So, I love this stuff.
I always have it in the fridge.

It's fermented soybean.

And anything that's fermented is
going to have a depth of flavour

that other things just do not have.

As soon as that sauce has thickened,
you'll see it'll start

bubbling up, and you've got no
lumps, that's what you want.

You want a velvety, smooth sauce.

Then, pop the meatballs
back into the pan to warm through.

This is an ultimate crowd pleaser.

If you're cooking
for a load of people,

this is the kind of thing you
want to be making.

All in one,
a dish ready for the table,

and I've got to have
a bit of dill on top.

Look at that.

My Swedish-style meatballs,
served with a super tasty sauce

alongside perfect pillows of mash
and green beans are an absolute

steal of a meal sure to knock
the socks off your guests.

Mm!

It's simple, yet sensational,
all at the same time.

Succulent meatballs with dill
running through it.

So fresh, and then creamy, infused
with that delicious miso sauce.

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

I promised you I'd cook once,
you get to eat twice,

and I wasn't lying.

So, my meatball meal is
getting a makeover,

into a flaky, stuffed paratha that's
a sure-fire hit at any hang-out.

First, blitz your meatballs
to a paste and set aside.

Then, for the paratha dough,
just rub oil into seasoned flour

and pour in water.

Then, mix until a dough forms.

Divide it up and roll it out.

Top with the meatball paste.

Bundle up and roll again.

Then, fry.

And voila,

a meatball-filled paratha that's
made for passing around.

Next, an absolutely brilliant
gathering board

that's designed to share.

This beautiful breakfast is not only
now my favourite way to serve

eggs, it's also a great way to
start off someone's special day.

# In the summertime when
the weather is... #

My party-perfect poached eggs and

cook once, eat twice creamy
beetroot dip,

are a wonderful way to wow your
guests without splashing the cash.

# In the summertime

# Life is for living, yeah! #

Of all the meals in the day,

breakfast is the one
that's overlooked.

It's very easy just to make some
toast, just, like, cereal.

Lunch and dinner get a lot more
special treatment.

And I think it's about time
we gave breakfast a bit of love.

And my favourite way to eat
an egg is poached.

I love a warm, runny yolk.

Eggs are so versatile
and affordable.

They're the ultimate cost-effective
ingredient that you can

transform into something special.

But I know lots of people are really
nervous about making poached eggs.

I've had disasters.
We've all had disasters,

but don't let it put you off.

But it's not easy poaching
eggs for a crowd.

So, I've hit on a few hacks
to guarantee good results.

First, get a pan of water on the hob
and one bowl for every single egg.

You try and crack an egg into that,

you're going to lose
the shape of the egg.

So, the reason why I've got the eggs
in a bowl is so that I can get them

as close to the water as possible,
so I can just drop them in.

When the water has come to the boil,
turn down the heat

and crack on with hack two.

So, I'm just stirring it and just
getting rid of those bubbles,

because they kind of pop, and then
they kind of move the egg around,

and I don't want the egg to move.
I just want it to sit still.

So, let the water settle.

# Smile and you know how to use it

# Got that smile, girl,
you got that... #

just make sure the edge of your bowl
meets the water,

and then just drop them in.

Don't touch it.

# You know how to use it

# Got that smile... #

Then, just leave the eggs to
sit for three minutes.

No vinegar, no salt, nothing. All these tiny
little steps will make all the difference.

And the more you do it,
it just becomes second nature.

Then, you'll be an
egg-poaching expert.

Foolproof, easy, simple,
nothing fancy.

You'll be flying.

Now, for my third
tip for poached-egg perfection -

a bowl of cold water,
plus some ice cubes.

As soon as that warm egg
hits that ice-cold water,

it will stop it from cooking
instantly.

OK, now, let's get our eggs out.

Look at that.
Perfectly poached egg.

Soft white and runny yolk.

OK, straight in the ice.

If I'm having people around
and I need to poach

more than two eggs, I do this.

# Sunshine, oh, sunshine

# Life can have its cloudy days... #

Leave the eggs in their ice bath,
whilst whizzing up

an easy-peasy spread you can eat
now and store for later too.

Just blitz cooked beetroot
with creme fraiche,

garlic and salt, until you have
a smooth, thick paste.

And that is honestly it.

Look at this colour.

Nothing is going to
give you that colour.

It looks like a breakfast smoothie,
doesn't it?

It's got the smell of beetroot,
and beetroot is not just for lunch.

You can have beetroot for breakfast.
You've got to give this a go.

It's earthy and it's creamy,
and it's yummy.

You could totally just pop
it in the fridge

and use it as a dip with some pita
bread alongside some hummus.

Great just for a snack
with a few bits.

For contrast, the buttery
green of a ripe avocado.

Delicious flavour, gorgeous texture.

Give it a squeeze of lemon, just
to stop it from going brown,

cos I want everything to stay
really vibrant and bright.

Now, to build my breakfast board,

starting by spooning on the beetroot
dip and spreading it all over.

It's looking good, right?
It's like a painting.

This is like the butter
to your bread.

This, kind of, beats having
beans on toast, doesn't it?

Like, just, come on.

Then, pop the poached eggs on top,
followed by the creamy avocado.

Remember, we eat with our eyes.

If somebody served you this
you'd be, like, wow!

It's so important for things
to look delicious,

as well as taste delicious.

So, that means
more of my favourite ingredients.

I want to add some texture.
So, I've got pickled red cabbage.

Yes, not necessarily a breakfast
thing, but why not?

You've got that colour,
but you've got crunch and tang.

And I'm going to go in
with some chilli oil.

My family love chillies,
and we have chillies for breakfast,

lunch and dinner.
Like, don't discriminate.

And, wait for it,
a drizzle of honey.

I started doing
this about seven years ago.

I don't know why, I thought,
do you know what? Honey and eggs.

And I did it, and I was, like, "That's delicious."
So, we've got to have some honey on our board.

Just take a look at that!

Pretty as a picture
and perfect for breakfast.

A scattering of dill
and my bountiful board

with its beetroot base, perfectly
poached eggs and glorious toppings,

is a tempting and tasty way to throw
a cheap and cheerful celebration.

Best way to eat this is with warm,
crispy, buttered toast.

You've got that delicious
earthy beetroot,

creamy creme fraiche, you've got
the zing from the red cabbage, and

then the fresh dill and the chilli
oil and the sweetness of the honey.

And you've got that lovely poached
egg, warm and runny in the middle.

Literally, everything you can
want in one mouthful.

Food is always the best
way to say, "I care",

and I think this breakfast board
says, "I love you".

Gathering people to celebrate
cost-conscious cooking is a passion

I share with others...

...such as food writer Luke
Boatright, who runs zero waste,

affordable supper clubs from his
family's Lincolnshire smallholding,

with his friend
and content creator, Ayala Daly.

I've always loved
cooking for friends and family,

and so getting people together from
all walks of life really excites us.

Cooking for other people
is an amazing feeling.

That is what really makes me
feel good inside.

The duo serve mum-course feasts

that make the most of
seasonal ingredients.

And today it's beautiful
broccoli's turn to shine.

We're using the purple sprouting

cos it grows in abundance
at the farm.

The main dish is going to be
a spicy peanut broccoli

inspired by some
West African flavours.

And they aren't just cooking
with broccoli once, but twice.

On the side,
we're making a flatbread.

It's going to be super tasty.

But first they need to perk up the
purple sprouting for the main dish.

So, this spice mix is really quick
to whip up and...

You're going to bash.
I'll bash. I'll add. You add.

Hot smoked paprika, ground ginger,
black peppercorns, a few cloves.

We've got chillies from the farm,
which gave the broccoli a big punch.

Nutmeg and sea salt.

This is farm garlic, so it's fresh.

So, it's not quite as intense
as, like, the dried garlic bulbs.

And them peanuts.

Peanuts are quite common
in West African cuisine,

especially Nigeria, where I'm from.

Ancl this adds some protein for
a cheap price and lots of flavour.

So, it's a good hack.

So, it's, like, spice but with,
like, lots of levels to it as well.

It's quite a funky flex.
Funky flex?!

Just like these two, in fact.

I think we do complement each other
really well.

We have the same birthday.
Oh, yeah.

And, so, I think we have...
Our moons are aligned!

It is fun, yeah.
Like, when you've got someone

that you can just, like,
bounce off the ideas...

It's like we get to
write our own rule book.

Ancl now our spice mix.

Be generous with this.
Rapeseed oil.

Ancl give it a little massage.
Smells super good already.

Making me hungry. People won't know
what's hit them. No!

They'll be like, "What is this?"
Ancl it's purple sprouting broccoli.

Who would have thought?
Let's get it in.

We just like to make food
that's accessible

and really, really delicious.

I think supper clubs are also about,
like, showing people

they can try out food
they haven't tried before

in a way that they might
have never imagined.

Which means the broccoli
is getting a second lease of life

in this side dish.

We're making a flatbread
shaped like a leaf.

Ancl the green of the bread is
made from the broccoli leaves

that would normally be
chucked away in the field

which will give it
an amazing flavour,

but also an incredible colour.

It's come out super vibrant.

We try and make all our ingredients

kind of stretch out
as much as possible.

Ancl that might be thinking of them
in different ways.

Ayala and Luke's throw-nothing-away
attitude

to cooking for a crowd
is nothing short of inspirational.

Us using every scrap of everything
also keeps our costs down.

And that means we can keep
the cost of the supper dub down,

which means anyone can come
and enjoy it

and that's something
we're really passionate about.

That is a real vibe.
Crispy on the leaves.

The nuts have got all toasted.

It's caramelly, it's spicy.
Bread's perfect, nice and puffy.

I mean,
it's like they're in the trees.

I could just pluck one down!

I think we should plate up,

get these people fed.
Let's do it. Yeah.

We like to serve things that people
might not have had before. Yeah.

Ancl we want the food to be exciting.
Something different.

Something to talk about.

LAUGHTER

Hello, hello, hello. Ooh!

It's the life cycle of broccoli.

In one dish. In one dish!

Clever. It's lovely.
Take a bit of applause, if you want!

LAUGHTER

Enjoy! Enjoy. Thank you.

Good? Mm!

I'd never have thought of
using peanuts with broccoli.

Gorgeous.

There's a heat to it.

Mm, but very subtle. And look how
they've shaped the bread, too.

Luke and Ayala's creativity
and love of reinvention

is right up my street, as my fourth
recipe shows only too well.

Next, a surprising ingredient
is my secret weapon

when planning a frugal feast.

My subtly spiced, super-speedy
banana peel curry

is a low-cost, high-flavour,
vegan delight.

There isn't a cheaper way to party.

I know lots of you guys
might be thinking,

"What on earth is she talking about?
Why would you cook banana peel?"

Now, I come from
a rural part of Bangladesh,

and you used anything
that was edible

and you found a way of cooking it
and enjoying it.

So, I grew up my whole life
eating banana peel.

The kids go through so many bananas
in a day, and I'm like,

"Guys, don't! Don't throw away
the banana peel. Give it to me."

I've got five banana peels,
which is kind of what I end up with

at the end of a day,
cos there's five of us,

we have five banana peels.

But for this I need six.

But I don't waste.

No, no, no.

I'm going to show you
how to use this banana

to make something really delicious
later.

And to prep the peel, just
take off the top and bottom

and thinly slice all the way down.

To think, this was headed
for the bin,

not the main ingredient in my curry.

And the best way to look at this is,
treat it like a vegetable.

Don't look at it like
it's banana skin.

It's edible, it's full of potassium,
it's delicious

and it doesn't
cost very much at all.

I mean, it's basically free.

Now just cover the sliced skins
with lemon juice

to slow down the browning process.
Don't get rid of your lemon halves,

once you've squeezed
the lemon out of them,

stick some bicarbonate of soda
in there,

pop it in the fridge and
your fridge will smell fresh.

Never chuck it away.

Now on to my curry base.

Onions.

Season with salt.

Then it's short-cut time.

In with the pastes
of garlic and ginger, and cook out.

I love to use things like garlic
and ginger out of a jar,

especially when
I'm having people around

because I want to get on,
and I want to have fun.

Then add in a diced tomato.

Tomatoes and banana peels.

This is the kind of stuff
that we have at home.

I mean, you can't get very much
cheaper than that.

Next, tomato puree to really
intensify that particular hit,

before spicing things up
with garam masala.

Now, this stuff is amazing.

If you want
an all-round curry flavour

that has got everything you need,

and you just want it out of one jar,
it's garam masala.

And for the second and final spice,
chilli powder.

When I do a curry,
I've got to add some heat.

That's just the way
everyone in my house likes it.

And also, I'm Bangladeshi,
we like spice.

Now for the star of the show.

Add in the sliced banana skins.

Make sure all of that banana peel
is coated in that delicious,

spicy, oniony, garlicky, ginger...

Come on, now look at that.

You wouldn't even know
that that is banana peel.

Add some water to the pan,
bring it to the boil,

before turning down the heat

and letting the banana peel curry
cook away.

This truly couldn't be
any easier or surprising.

What I love about cooking something
like this is that, when people

are coming round I, kind of, almost
present it and say, "Have a taste."

And then, "What do you think
that is?"

I love doing that with things that
I know are going to shock people.

After about half an hour,
my leftover peels

have been magically made over into
the most fantastic and frugal feast.

My favourite kind.

You can really smell, like,
the tomatoes and the spices.

You wouldn't know that it
wasn't just any other vegetable.

Look at that -
it's soft, it's tender,

covered in that delicious
tomatoey, oniony sauce.

It is perfection.

All this wonderful dish needs
is a serving of rice,

plus a scattering
of coriander for freshness,

and my crafty curry comprised
of the most humble ingredients

has been elevated to exceptional.

Mm!

If you didn't know that
that was banana peel in there,

all you would say is, "My goodness,
that is a delicious curry."

When it cooks down, it's soft,
it's a little bit spicy,

a little bit tangy,
and it's just the perfect texture.

And finally, a recipe
that really delivers

on my cook once, eat twice promise.

Good times with family and friends
always needs dessert.

And in the spirit of
stretching ingredients

I present to you my bite-sized
banana doughnuts.

# Well, she's sugar and spice
and all things nice... #

My super short-cut cheap
and cheaty doughnuts,

piled high and dusted in sugar

will prove simply irresistible

to anyone who's passed

the party platter.

When you're out to impress,

I think there's this idea
that everything has to be

big and bold and expensive.

Well, it doesn't. Not at all.

You can impress by using
everyday ingredients.

Such as the dry ingredients
for my oh-so-simple batter,

starting with 350g
of plain flour.

Three teaspoons of baking powder
for airiness.

A pinch of salt

plus a tablespoon of caster sugar.

Whisk together.

I just wanted to add
a little bit more sweetness.

And this is what
I love about the whole

cook once, eat twice philosophy.

This is the banana that I saved
from the banana peel curry

that I made earlier.

And this leftover banana just needs
to be mashed to a smooth paste.

For this,
the riper the banana, the better,

because the riper bananas
are sweeter.

To that, add two teaspoons
of vanilla extract

for fruity fragrance.

Three tablespoons of oil.

Add one egg, then mix before adding
to the dry ingredients.

Pour over 175 ml of milk

and that's the batter done.

Unlike doughnuts,

where you would make a dough,
knead the dough, you know,

shape the dough, prove the dough,
all of that,

just get a whisk in there
and make a lovely, thick batter.

So, the consistency
that you're looking for

is like a very wet bread dough,

and it should be lovely and stretchy
and stick to your whisk.

Then just heat oil in a deep pan
and drop in a test piece of batter.

When it comes to the top
and starts bubbling,

it's hot enough
to deep-fry the doughnuts.

So, I've taken
a teaspoon of the dough

and then I'm just
going to drop it in,

push it with the back
of another spoon...

...and then just gently drop them in.

And they will be all different
shapes and sizes,

and that's all right.

As they're so small, they'll only
take four to five minutes to cook.

The texture you get
with deep-frying,

you cannot get with anything else.

You can't get that texture
from an air fryer or from an oven.

Plus, frying doughnuts is the
proper, fairground way to do it.

What's not to love?

It smells like being
at a theme park.

Look at them -
they're crispy and golden and brown.

Drain the dinky doughnuts
and roll in caster sugar.

And give them a little...

...shakey-shake.

Dress them up - every one
wants to be covered in sugar.

Perfectly fried doughnut perfection.

I think something as lovely as this
deserves a cake stand.

You've got to pile them high.

It's like doughnutjenga.

My bite-sized banana
and vanilla doughnuts

are heavenly little morsels
that will win praise

far beyond the time and money
you spent creating them.

To think, one banana and we've got
this huge pile of doughnuts.

As doughnuts go,

these are the quickest and easiest
and fastest way to make them.

No fuss, nothing fancy.

Fluffy on the inside,

crispy golden on the outside,

with that beautiful sugar coating.

With that banana. Like,
that's what you're going to taste.

MOUTH FULL: That's what
it's all about!

Next time,
my feel-good family favourites.

Mm, mm, mm-mm-mm!

My two-meals-in-one chicken curry...

I don't have to cook one day.
It can't get better than that.

...and a divine cook once, eat twice
dessert.

I don't mean to brag,
but aren't they spectacular?