All language subtitles for Nadiyas.Cook.Once.Eat.Twice.S01E05.1080p.iP.WEB-DL.AAC2.0.H.264

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 week, feel-good recipes
to lift the spirits

and help you get ahead
in the kitchen.

You'll be in my
Cook Once, Eat Twice world,

and that's it,
and you'll never go back.

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

I turn this way
and it smells amazing.

I turn that way
and it smells amazing!

..my delightful get-ahead dessert...

It's sweet, it's tart, it's fruity,
it's zesty, it's creamy,

but most of all,
it makes you feel happy.

..and my oh-so-creamy,
no-waste potato gratin

guaranteed to make you smile.

Mm-mm-mm-mm-mm!

In my house, there's one
feel-good dish the kids demand

before we all curl up
for a family film.

My take on
an all-American comfort food classic

is what movie nights are made of.

My oh-so-messy Sloppy Joes
with rich lamb mince

sandwiched between
a fluffy burger bun

are easy to make
and so much fun to eat,

as well as being ideal for
epic leftovers.

When I'm in the kitchen,

when I'm cooking for the kids,
when I'm cooking for my family,

it's always about what makes them
feel good,

what they want to eat
and what they enjoy.

And I'm going to show you guys
how to make these Sloppy Joes.

Once you've had a look at these,

I don't know if you'll ever go back
to a normal burger.

So, start off with two onions.

I don't know why they're called Joe.

I don't know who Joe is.
Who's Joe? I don't know.

I've yet to answer that question,

but whoever you are, thank you, Joe,
cos we like a Sloppy Joe.

The secret to a Sloppy Joe is about
making an amazing tomatoey mince.

Mine starts by frying six cloves of
grated garlic until golden brown...

..and then frying the onions
until soft and translucent.

My family love a burger.

Anything between two bits of bread,
they love.

When it's Sloppy Joes, they're like,

"Yep, happy days,
we're not going to bother her today."

So, sometimes I do it
for an easy life.

I want my mince to be tangy and rich,

so I'm going in with tomato puree
and Worcestershire sauce.

And for an instant tomatoey blast,
I have a cheeky hack.

Tomato soup.

That tomato soup is tomatoey
and thick and creamy.

And for anyone who's thinking,
"Nah, that doesn't work," it does.

This cuts out loads of steps.

It's easy and it's quick.

Two cans.

Starting to feel good.

Now to spice things up.

Ground cumin for warmth...

..and chilli flakes
for a blast of heat.

Then another secret ingredient.

I call every ingredient
a secret ingredient cos, like,

they're all pretty special to me.

Whenever I'm doing
anything mince-based,

I have to use yeast extract.

It's got that depth of flavour that
you can't get from anything else.

Just look at it.

Two teaspoons.

If I could live my life at the pace
of yeast extract, I would.

Now add your mince
straight into the sauce.

A kilo should guarantee
plenty of leftovers.

Often you see people
cooking the mince beforehand.

I never do that. I just think
it dries the mince out way too much.

If you add your mince
and sort of slowly break it up

and cook it into
your already delicious sauce,

the mince doesn't dry out.

Give it a go. See what you think.
I don't think you'll go back.

Then yet another favourite tip
of mine.

I'm going to add
another secret ingredient.

And you're like, how many secrets
does this woman have up her sleeves?

Loads. I've got so many to share
with you.

I love to add a splash of milk.

Don't knock it till you've tried it.

It kind of adds that creaminess
to the dish.

You've got tonnes of tomatoes
in there,

and I just kind of want to balance
that acid, and it really works.

What I love about this Sloppy Joe
mixture is that it's multi-purpose.

You can put it in pasta, run some
cheese through it and make a toasty,

put it on top of your
jacket potatoes, have it with rice.

You'll be in my
Cook Once, Eat Twice world,

and that's it,
and you'll never go back.

Just pop a lid on

and leave your tangy, creamy sauce
to simmer for 30 minutes.

Look at that.

You can see it's reduced down
and the sauce is richer and thicker.

But it will still be
a little bit sort of watery.

If you're making something like this

and you want to really thicken up
that sauce, gravy granules.

Simply sprinkle a couple of
tablespoons over the sauce,

then stir in until rich and unctuous.

How simple was that?

We love movies in our house.

It's the movie
and what are we going to eat,

and these make a regular appearance
because they're easy.

We've got that delicious filling,

but we like to top ours
with grated pickled egg.

I don't need fish and chips
for pickled eggs.

I always have a jar at home.

Like, you know, what do I fancy?

It's a pickled egg.

To serve, generously top
lightly toasted baps

with the rich Sloppy Joe mixture.

Food should be fun, and it's just
chilled out, and I love this part.

The sloppy part of the Sloppy Joe.

A pickled egg can really take
a burger to a different place.

And then you've got that zestiness of
the onion.

OK, top's on.

It's a little bit messy,
but I think messy food is fun.

Look at that.

Succulent mince, pickled egg, onion -

simple as it goes.

My twist on this all-American classic

is the perfect feel-good
movie night meal.

Plus, the rich sauce can transform
into scores of other dishes, too.

I've got so much left over

and you could do whatever you want
with it -

pasta, you can make it into
a shepherd's pie,

but I'm going to show you how to do
something really fun.

Cook Once, Eat Twice is all about
spinning leftovers

into exciting new meals.

So, time to transform our Sloppy Joes

into my all-time favourite
savoury snack - samosas.

Simply add creamy grated cheese
to your leftover mince.

Then make a glue using plain flour
and water

to stick the samosas together.

Instead of making pastry,

we're cheating by using
floury tortilla wraps.

Glue the edges together,
shape into a cone.

Fill with your
delicious cheesy mince.

Seal firmly and repeat.

Deep-fry until golden and crispy.

And once slightly cooled,
dive right in.

How can cooking once and
eating twice not make you feel good?

Cutting down on food waste
is a big part

of my cook once, eat twice philosophy

and my next recipe turns
food scraps into something wonderful.

There is nothing more satisfying
than making a dish out of something

that started its life off
as leftovers,

and I could not be happier with
this luxurious gratin.

Crispy on the outside
and wickedly creamy on the inside,

my radical waste not, want not gratin

makes boring old potato peelings
the star of the show.

I religiously save
my potato peelings in a freezer bag,

in the freezer till I have
this huge mound of potato peelings.

I'm going to show you how to make
a whole other dish

that would have gone in the bin.

You're going to love this

because this is better than
a normal potato gratin.

It tastes 100 times better.

So, I've got my potato peelings.

Make sure they're fully defrosted

and then pop them onto a tea towel

and then...get as much moisture

out of those potatoes as you can.

What we don't want is a gratin
that's waterlogged.

And you could do this
with lots of different things

like parsnips, carrots, beetroot.

Don't chuck them away.

Pop them in the freezer bag

and every time,
you get a different gratin.

Grab a roasting dish and put all
your peelings into the roasting dish.

No fancy layering, nothing -
just all in.

A good gratin is all about
the delicious creamy sauce,

so start by heating
300ml of milk

and the same of double cream.

This is going to make it
rich and luxurious.

If it was all cream,
it would be too rich,

so a mixture of milk and cream
just lightens it.

Add three cloves of minced garlic,

a sprinkle of salt

and then another one of
my cheeky kitchen hacks.

I don't want to use actual onions

because they're just going add to
the moisture in the gratin,

and I don't want it to be liquidy.

So, you can add onion flavour without
adding onion by using onion granules.

The key to
this sauce's incredible flavour

is a bold use of black pepper.

I'm using two tablespoons.

You get that aromatic, peppery,
sweet flavour

and it just works so well
with the gratin.

As soon as the creamy sauce
comes to the boil, it's ready.

Pour the whole mixture over the top
of the potato peelings.

I think I'm very much like my dad.

My dad is a
make-something-out-of-nothing

kind of guy.
He never throws anything away.

He will not sleep
until he has cooked it.

I just thought that was normal.

I thought that was
the right thing to do,

and actually,
it IS the right thing to do.

You want the potato peelings
to be coated

in that delicious cream mixture,

so just encourage it along
a little bit.

Finally, grate some
nutty Parmesan cheese on top.

It's going to be lovely and salty

and it's going to be crunchy
and a bit crispy on top.

That's it. As easy as that.

Now I'm going to pop it
into the oven at 160

for about 40 to 45 minutes.

that you really love

This has to be the greatest of
the gratins that I've ever made.

With a potato skin gratin...

SKINS TAP

..you get the crispy bits.

Huh? Already better than
a normal gratin, right?

Look at that.
There's so much texture.

You've got that soft potato

that's cooked in that
deliciously flavoured cream,

and then you've got
the crispy cheesy bits on top.

And now all I've got to do is eat it.

My luxurious crispy potato gratin
shows just how easy it can be

to turn food waste
into a sensational meal.

Food as comfy as this
just needs a comfy seat.

I'm just taking a moment to enjoy
my potato skin gratin.

BIRDSONG

Mm-mm-mm-mm-mm!

You wouldn't know that something
as delicious and creamy

and yummy as this would have
been made out of something

that would have ended up in the bin.

You just wouldn't know it.

And this is what I love about
cooking like this.

Cooking should make you feel good
and eating should make you feel good,

and this potato skin gratin
is by far one of my favourites.

When it comes to feeling good,

nothing beats a barbecue
with friends and family.

And for chef Chris Roberts
in North Wales,

there's only one way to do it.

I love being in the great outdoors
cooking on fire, you know.

Beautiful produce cooked on
that fire

just enhances all aspects of
good people being together.

One of Chris's
go-to family favourites

is sizzling fire-grilled lamb

that can also be rolled into
tonnes of extra meals

for the rest of the week.

I've got three kids under five.
They're eating machines.

Cooking a big piece of meat,

more than we need
for that day, you know,

but it rolls onto leftovers
for the next day.

So, it's just... It's just perfect.

I'm cooking hogget
from the Snowdonia Mountains.

Mynyddoedd Eryri in Welsh.

I'm pairing it with laverbread.

I love bara lawr -
so it's laver seaweed.

Beautiful surf-and-turf combination.

This is what it's all about for me,
cooking outdoors.

Best hogget in the world.

Nice marbling.

That's where the flavours are, baby.

Hogget is older lamb -
so between one and two years old -

and I think it's just lamb
at its best.

I'm just using the oil of
the anchovies.

No waste, no waste.

Garlic paste.

And this, for me,
is the star of the show -

essence of the Welsh Sea -
laverbread.

The laver seaweed boiled down
into a mush.

I know it doesn't look appetising,

but just trust me, trust me,
it's amazing.

All species of seaweed are edible.

I love free food, you know.
So, you can pick the laver yourself.

And I think we all should be eating
more seaweed. It's a superfood.

And this is going to create
an amazing flavour.

It's just natural umami.

So, I've got the coals to one side,

and the hogget
goes on the indirect side,

so we've got a hot zone, cold zone.

The number one mistake
I see barbecuers do

is fill the barbecue with charcoal.

You get a fat flare-up,
there's nowhere to move it.

Whoa!

My inspiration for cooking with
fire, really, goes back to my dad.

He used to travel to Patagonia a lot
when I was young and come back

and tell me all the stories of
camping with the Gauchos.

The Gauchos are Argentinian cowboys
famous for their outdoor meat feasts.

By now, I just love
cooking with fire, you know.

And look at that transformation.

Let's make a little salsa.

And I love a nice long weekend
at home with the kids,

cooking something epic.

Can't be in Wales
without cooking leeks.

Top it off with
a local sheep's cheese.

Oh! Beautiful, beautiful.

What a delicious weekend meal feast!

And one of my favourite things
with lamb, really,

is the leftovers you have
the day after, you know.

So, kids at home love tacos,
curries, shepherd's pie -

so many options for leftovers.

Beautiful.

I love how Chris uses
his sumptuous barbecue lamb

as the base for multiple
cook once, eat twice midweek meals.

My next recipe is not only able to

transform into a second dish
in minutes,

it's also a feel-good favourite.

The only thing better than eating
a curry is eating a curry twice,

and that's exactly what
I'm going to do.

My fragrant curry is not only easy,

but also doubles up as a curry
with a twist for later in the week.

When I make a curry,
I like to make loads and loads of it

so I can guarantee that
I will have a second batch,

and I know I'm going to have
leftovers.

So, I'm going to show you guys
how to make a curry that's huge

and really simple and really easy.

Start by roughly slicing
three large onions.

Question - have you ever
cooked a curry and thought,

"Hm, that's a bit runny"?

If you want a thick, rich sauce,
use lots of onions.

No, I'm not making an onion curry.

It looks like it right now.

Season the onions and fry until soft
and golden brown.

Rush through everything in life,

but take your time with your onions.

Then add two more of
my go-to kitchen hacks,

ginger and garlic paste.

You still get
that same delicious flavour,

but it just saves you
some time in the kitchen.

Dice three juicy tomatoes.

This is a straight-up simple curry.

Everybody needs just one curry

that is still just as delicious as
any other curry they've ever tasted,

but just easier to make -

the kind of curry that my son
will be making at university.

This is a delicious but mild curry,

so I'm keeping the spices
really simple.

We're only using three - just three.

Some warming garam masala,

a sprinkle of golden turmeric

and a spicy blast of chilli powder.

Chilli powder is a preference.

You might be looking at this
thinking, "Ah, I want more."

Go for it. Put more in.

Just cook it out
for a couple of minutes.

You know I wasn't lying when I said
that I'm making a LOT of curry.

My preference is chicken thigh.

It's cheaper, and if I'm cooking
in bulk and I'm cooking lots,

then it's better to buy
the cheaper cut of meat.

And, to be fair, it's tastier.

Chicken breast can be dry.

I'm going to add a splash of water.

I'm going to pop the lid on

and just leave it to simmer away
for half an hour.

The smell of simmering curry
in a kitchen is magic.

I'm telling you, it's magic.

Look at that - beautiful chunks of
succulent chicken

in a gorgeous aromatic curry sauce.

Now time to show you why I call this
recipe my chicken curry two ways.

I've got another pan here, and
I'm going to leave one half as curry,

and then transform the other half.

And this extra dish
is a real melting pot.

I love this stuff probably
because it looks like rice.

But it's not rice.

Orzo is teeny shapes of pasta.

Mix the orzo into the curry.

Yes, yes, you heard right -

I said mix the orzo into the curry.

I let Bangladesh meet Italy.

Curry and pasta.

Now, that's a match.

All you need to do is add
boiling water and let it simmer.

Then scatter a flurry of
fresh coriander

over the first chicken curry.

Curry's done, coriander's on.

And check out this orzo.

As it's cooked in that curry sauce,
it's plumped up

and it's kind of absorbed all those
delicious flavours.

Cook once, eat twice.

See? I told you it was easy.

Looks like I'm having two dinners
tonight.

My aromatic chicken curry two ways

stretches a few simple ingredients
into two heart-warming meals.

A simple but mild and moreish
chicken curry...

..and my east-meets-west
curried chicken and orzo.

I turn this way
and it smells amazing.

I turn that way
and it smells amazing!

That chicken is tender and moist

and packed with flavour.

Obviously, that's meant to be
for another day,

but, like, I couldn't not try
a little bit - just a little bit.

OK, let's dig in.

I love the chicken with the orzo
because it's unique.

It's a different way of eating curry.

Two dishes - one for today

and one for who knows, next week?

It can't get better than that.

Nothing makes me happier than
making a home-made dessert,

and they don't get any simpler than
this fruity delight.

For pure feel-good factor,
it's hard to beat a pudding,

especially one
that's so easy to make.

My sumptuous, creamy
raspberry pudding

topped with chocolate shavings
and sweet maple syrup

can chill in the fridge for days,

making it
the perfect get-ahead treat.

Everyone should have a treat,

and for me, it's dessert.

And this is why I think you guys
are going to love

these really simple
raspberry pudding pots.

They are so quick to make, so simple.

Trust me, you are going to be
making these. They're so, so good.

I'm going to start off with
300g of delicious raspberries.

A quick blitz turns them into
a sweet, tangy puree.

I want to get rid of
all the little bits.

I'm like a no-bits
kind of orange girl.

I don't like those bits in orange
and I don't like bits in raspberries.

To remove the seeds, pass
the syrupy puree through a sieve.

You can use whatever soft fruit
you want to use.

You know those strawberries
that your kids were like,

"Oh, I love strawberries now,
they're my favourite fruit,"

so you go out and buy
three kilos of strawberries

and now no-one's eating them.

This is a really good way of
using those up.

We are not about waste.

Do not get rid of this.

Freeze it and put it into your
cake batter or your cupcake batter,

and you'll get
that delicious raspberry flavour.

No waste.

These puddings are a breeze.

Just pour 600mls of
thick double cream into a saucepan

and sweeten with
150g of caster sugar.

And I'm just going to give it

a stir, let it come up to the boil,

make sure the sugar's dissolved,

and it's done. That's it.

The reason why I love making these

is because I can actually make them
ahead of time,

and anything that means
I'm not rushed off my feet

is a good one for me.

On to our lemon.

I need the juice
for the actual pudding itself,

but you know I don't like to waste,

so I'm going to find a way of using
the zest in the rest of the pudding.

Squeeze the zingy lemon juice
into the smooth raspberry puree.

And this is the most important part
of making this pudding.

This is what sets the cream.

There is this magic that happens
when the acid from the lemon

meets the fat in the cream
and then the sugar.

It thickens it naturally.

Simply pour the lemony
raspberry puree into the cream

and watch the magic happen.

What you'll find
is that it will start to thicken.

As you're mixing it through,

it'll start to look like
raspberry ripple.

Keep mixing it,

and then you'll get
this even pink colour

which is absolutely beautiful.

Let's get these into their pots.

Because they're so easy to make,

it feels like you could have
this as a treat during the week.

But because they look so pretty,

it feels like you could present them
if you were having a dinner party.

They could be for a Wednesday night

and a really lively Saturday.

Versatile!

All they need to do is go in
the fridge for at least four hours.

How pretty are these puddings?

Look at that! Set to perfection.

For a fancy decoration,

I'm drizzling luxurious maple syrup
over halved raspberries.

And then that lemon zest, the lemon
zest that I refuse to throw away.

Sometimes it's really nice to
decorate your puddings

with what's already IN the pudding.

I don't know if the treat is

eating them or making them,

because for me,
the making bit is a treat as well,

so I win twice.

And a final flourish
of chocolate shavings.

I mean, I don't mean to brag -

but I might a little bit -

but aren't they spectacular?

My effortless raspberry puddings

are the ultimate sweet treat
to have on standby

for whenever you need to
lift your spirits.

Look how beautiful they are. Won't
stop me from eating them, though.

Look at how beautifully that's set.

Pretty as a picture.

Mmm.
SHE CHUCKLES

It's got a little bit of everything.

It's sweet, it's tart, it's fruity,
it's zesty, it's creamy,

but most of all,
it makes you feel happy.

Next time, the easiest of bakes
for a stress-free life.

You can't cheat harder than that.

I spin a scrumptious chicken tray
bake into a tasty noodle soup...

Cook once, eat twice.

..and a batch of blissful brownies
that are a breeze.

It is the source of happiness.