All language subtitles for Nadiyas.Cook.Once.Eat.Twice.S01E06.1080p.iP.WEB-DL.AAC2.0.HFR.H.264-RAWR

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.

If 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, easy-peasy bakes
for a faff-free life.

It is the source of happiness.

My batch of blissful
beginner brownies...

You can have them for
the rest of the week.

..a tasty savoury bake becomes
a totally different meal...

Cook once, eat twice.

..and an epic trifle
transforms leftover cake.

You can't cheat harder than that.

Bakes come in all different
shapes and sizes,

and this one-pan wonder
has everything you need

for an easy meal.

With succulent chunks of chicken
and wholesome veg

smothered in the easiest of
satay-style marinades,

my monster traybake will not only
satisfy you now,

but spin into a whole
new meal for later.

I'm going to show you guys how to
make a chicken peanut traybake.

This is an absolute favourite
in our house.

So when you hear the word "bake",
often our head goes

sweet, desserts, kind of puddings.

No!

Baking for me is sweet and savoury,

and one of the best ways to
get ahead in the kitchen

and feed my family - and fast -
is by baking,

because I can put everything
in one tray, one dish

and get it in and not think about it.

And this tasty traybake starts with

the simplest of store cupboard
marinades.

I love that chicken satay flavour,

and I like to add my own spin on it,
using stuff that I've got at home.

And first out of the cupboard,

it's smooth peanut butter
for a deliciously creamy base.

I love the combination of
peanut butter and chicken.

Then another two of
my store cupboard saviours,

garlic and ginger paste...

By themselves they're great,

but together they are like
superstars.

..followed by punchy chilli paste
and apple cider vinegar.

It's going to give us that lovely
tart flavour that this needs.

In with a glug of oil.

And then I've got soy, honey.

Mix it all together.

It's going to taste phenomenal.

When you're making things
like marinades

that are really quick and easy,
make a double batch.

Cook once, eat twice.

Make it now, have dinner,

and then you've got some marinade
left over for your weekend barbecue.

It'll sit in the fridge for
up to three days,

but this batch is ready to marinade
my diced chicken.

When I'm baking in the oven,

I always naturally default
to chicken thighs

because they are juicy
and they don't dry out,

and they've got great flavour.

In with my delicious,
fragrant marinade.

You've got that beautiful
red colour from that chilli paste.

It's velvety.

This works perfectly as
an instant marinade,

but the longer you leave it,
the tastier it will get.

Now on to our veggies.

When I pick vegetables
for a traybake,

I like to use vegetables that
cook all at the same time.

And for me, you can't beat
a bit of broccoli.

Do not get rid of this.
You know we don't like to waste.

Grate this up and make a coleslaw.

Yes, so instead of the cabbage,
put this in.

Add the broccoli to the marinade.

Then for a bit of crunch,
green beans.

And now...

..a cucumber.

Yes, I know.
You're shouting at the telly,

"What do you mean,

"you are putting a cucumber
in your traybake?!"

How often do you buy a cucumber
and then use it in a salad,

and then you kind of forget
about it and it ends up being wasted?

If you have a cucumber
in the fridge, like, cook with it.

When my parents couldn't find
water gourds

when they came to this country,
they found cucumber.

It absorbs flavour.

It is so good when
it's roasted in the oven.

Scoop out the fleshy part and save.

It will make for a great dip

with a bit of yoghurt
and some fresh herbs.

Look at that!

A huge pile of vegetables.

Then get your hands in
and coat everything

in that yummy marinade.

This is a huge traybake.

This will go a very,
very long way.

You can just use vegetables
that you've got in the fridge

or in the freezer. Of all the meals I
make during the week,

this is the one that
lasts the longest.

It's really cost-effective,

using ingredients that
we've already got at home.

And it couldn't be easier.

For a moreish crunch, finish
with a sprinkling of peanuts,

and my monster traybake
is all ready to roast.

Look at that.

Baked to absolute perfection.

You have everything all in one.

It's no fuss.

Bake your cucumbers. Look at this.

So it gets kind of crispy on the top,

and then underneath it kind of, like,
soaks up all of the flavours.

Rustle up my ridiculously easy
traybake once

and you'll get a massive meal you
can spin into a whole other dinner

later in the week.

Look at all these delicious things -

chicken, broccoli, green bean
and cucumber,

all covered in that creamy, yummy,
aromatic peanut sauce.

Yep.

That's the one.

The benefits of making
such a huge traybake dinner

is that I'm guaranteed leftovers.

And wait till you see
what I do with those.

One of my favourite things
about cook once, eat twice

is getting creative.

So let's transform that
delicious traybake

into a tantalisingly tasty
chicken noodle soup.

Take some of that scrumptious
satay traybake...

..add to a pan
with rich chicken stock...

..then crush crunchy
noodle nests straight in.

Bring to the boil.

Add a little water,
cornflour mix to thicken...

..and all your scrummy satay
chicken noodle soup needs

is a hit of fiery red chilli...

..fresh lime and fragrant coriander.

How's that for cook once, eat twice?

My next recipe effortlessly
transforms one of the UK's

most wasted ingredients
into a stunning savoury bake.

Of all the breads to make,
soda bread is the easiest

and it's the perfect way to
use up milk that's on the turn.

My pillowy-soft soda bread,
loaded with luxurious chopped nuts,

will keep you in fresh bread
for days,

with barely any effort at all.

Milk. It's one of the ingredients
that we waste the most in the UK.

Because it's a liquid,
I think we think,

"Ah, it's fine, just chuck it
down the drain."

We don't even think about it.

And if, like me, you're on a mission
to not waste as much as possible,

you are going to love this recipe.

We're going to turn it into
buttermilk for our soda bread.

And for that, we need around 400ml,

and then to magically
transform it into buttermilk,

four tablespoons of lemon juice.

And as soon as I add the lemon juice
into the milk and give it a stir,

it will start to thicken
and curdle the milk.

So that's it. Instant buttermilk.

See, how easy was that?

I'll just set that aside.

And now onto our dry ingredients.

To 700g of plain flour,

add two tablespoons of caster sugar
and a pinch of salt.

There's moments where I'm like,
"Oh, I really fancy fresh bread,

"but I can't be bothered
to knead and to prove."

I'm like, "Ah, soda bread!"

It doesn't actually have
any yeast in it,

and that is what makes it so quick.

Just one magic little teaspoon
of bicarbonate of soda.

But the thing is with
bicarbonate of soda

is it needs something to activate it.
It needs acid.

And we've got the lemon juice
in our buttermilk,

so when the wet ingredients
meet the dry ingredients,

the magic happens

and things get lovely and fluffy
when we put them in the oven.

But before that, it's in with
50g of softened butter.

I do really enjoy rubbing
that butter into the flour.

It's actually quite nice.

It's like messy play,
but for grown-ups.

Soda bread is a flavour sponge

and I love a bit of
nuttiness in mine,

so in with 110g of toasted
hazelnuts and walnuts.

And then grab your buttermilk.

Pour that right into the centre.

And just get a knife and kind of
bring that dough together.

And because that bicarb instantly
reacts to the buttermilk,

there's no hours of proving. Plus...

..there's quite literally
no kneading whatsoever.

Tip it out onto the surface

and then just slowly sort of
bring it together, using my fingers.

Don't be tempted to go in
with this part of your hand,

because that's the bit
that wants to knead.

This bit doesn't want to knead,
this bit does. Do not do it.

It's going to look scraggly
and you're going to be like,

"What did she make me do?"

Don't worry, it's fine.
It will come together.

In fact, this bread is so simple,

it's easy to whip up two at a time
and pop one in the freezer.

Enjoy it.
Don't let baking stress you out.

Baking can be really easy.

There's a time when I couldn't bake
and now I bake every day,

and I have done for 20 years
and I still love it.

So, you know, start off easy
and who knows?

Who knows what showstoppers
you'll be making?

Once I've got, like,
a nice even round...

DULL TAPS

I love that sound.

..grab a tray
lined with some baking paper.

So you want to kind of
flatten it down,

so it's about kind of 5cm high.

And then divide into
eight equal triangles,

cutting all the way
through the dough.

It allows steam to escape
so that the bread can really puff up.

And that's our faff-free
fresh loaf done already.

OK, so I'm going to pop that
straight into the oven.

Oh, the smell!

There is nothing quite like
the smell of fresh bread.

Perfectly baked bread.

Crusty on the outside,

pillowy-soft in the middle.

My easy-peasy soda bread,
packed with crunchy nuts,

will not only keep you in
fresh bread for days,

but saves you from wasting
that precious milk.

All it needs now is
its best friend - butter.

That's like comfort in one mouthful.

Nothing gives me more pleasure
than turning sad, surplus ingredients

into exciting eats,
and I'm not alone.

In Leeds, innovative baker
Sarah Lemanski

ensures her handcrafted bakes
are produced from locally sourced

seasonal produce, and that
not one crumb goes to waste.

We think about all our
products that we make

and all the ingredients that we use
as a never-ending cycle,

so there's never-ending
opportunities to build flavour,

and we just absolutely love that.

With around one million loaves of
bread wasted each day in the UK,

Sarah makes sure that every last
morsel of her loaves is enjoyed.

We're really passionate
about the life of the loaf.

We use the whole loaf,
from one crust to the other crust,

every single slice.

We use the breadcrumbs to top pizza.

It adds a really great texture.

We even put breadcrumbs in cookies,

so there's always either
a sweet or a savoury way

to make use of
every single breadcrumb.

One of our most popular baked goods
is rhubarb and blood orange bostock,

which is made using
leftover brioche.

We make it into this
completely new French fancy.

So easy and simple to put together.

This brioche is made with a
by-product

of the flour-milling process,

which is semolina, which gives it
this really beautiful golden hue.

It starts with this
blood-orange syrup.

This is also a by-product.

When we make a blood-orange cake,
we candy the orange slices,

which gives us this really,
really beautiful syrup.

It's amazing.

So we're using this
gorgeous rhubarb.

Typically you would use maybe a jam,

but we're going to use this
because it's in season.

It's just a really simple
fruit compote

made with rhubarb
and a little bit of sugar.

So it adds a really nice
tart layer of flavour.

This is a really classic
almond frangipane -

equal amounts of butter, sugar
and eggs and ground almonds -

with a little bit of a twist.

Any excess breadcrumbs that come
from the end slices of the brioche

help stabilise the mixture.

Typically you'd use flour.

This is one of the most popular
bakes that we do at the bakery,

which always makes me laugh
because it's repurposing everything,

but people absolutely love it.

It'd be so easy to do at home.

If you've got strawberry jam,
you can put strawberries on there.

Anything goes.

Final thing is some flaked almonds.

And Sarah's fabulous fruity fancies

bake to perfection
in just 20 minutes.

I absolutely love my job.

It's the best job and I wouldn't
want to do anything else.

From, like, sourcing the flour,
starting to bake with it,

every single bit of the journey
is, like, absolutely joy.

I love how Sarah's
determination not to waste

can create something
as stunningly simple

as this scrumptious rhubarb bostock.

My next recipe is not only
a doddle to make,

but gives you a stock of
sweet treats on standby.

We all need a brownie recipe
in our lives,

and this one is a keeper.

Moreish, delicious and fudgy
enough to last all week.

Crowned with creamy caramel,
white chocolate and rock salt,

these batch-friendly brownies
are an effortless treat

you'll make once
and relish repeatedly.

If you want a really,
really easy bake

and you want to start somewhere,
I would go with a brownie.

You cannot go wrong with a brownie.

I have made brownies
for every occasion.

You name it - birthdays, picnics,
lunchboxes,

midnight snacks, breakfast -
brownies.

Bake them once and stash them
in the fridge or freezer

to make them last even longer.

First thing I'm going to do

is melt my butter and my chocolate
together in a pan.

So onto a low heat goes
250g of salted butter

and 250g of dark chocolate chips.

I usually make brownies

when I've got lots of bits of
chocolate lying around,

and you might have chocolate
lying around at Easter,

you know, when you've got tonnes of
bitty bits of chocolate everywhere.

Why not collect it up and turn it
into a delicious base

for a brownie batter?

You want something that is smooth
and melted with no lumps.

Look at that.

Then into a bowl goes four eggs
and 280g of caster sugar, and whisk.

We just want to make sure the sugar
and the egg is mixed in really well.

We're not incorporating
any air in here

because brownies are meant
to be fudgy and dense.

They're not meant to be
light and airy.

So in with the cooled
velvety chocolate.

Ever since my kids have been little,
like, I've been making

these brownies,
from the moment they came...

In fact, I lie.
My biggest baby is my husband.

And the second we got married
and had our own oven,

he was like, "I don't really
like brownies."

I was like, "Who is this man
and how do we fix this?"

But he's only been eating
shop-bought brownies.

So I went and got
all the ingredients,

made him some brownies, and he said,

"Oh! I don't like
shop-bought brownies."

I was like, "All right, here we go."
And that's it.

I have made brownies ever since.

OK, so now we've done
all of our wet ingredients.

Now let's go in with our
dry ingredients.

That's 130g of
sifted plain flour

and 20g of cocoa powder

for double chocolate
deliciousness.

Normally, when you're
making a cake,

you kind of have to be
a little bit more delicate

and make sure
you're not breaking up

any of those air bubbles.
But nope, not with this.

It's that easy.

Look at this batter.

Lovely and thick...

..and chocolatey and rich.

It is the source of happiness.

Simply pour that decadent chocolatey
goodness into a lined tin.

Beautifully basic
brownie batter complete.

But who isn't tempted
to decorate a brownie?

And I'm going to show you one of
my kids' favourite toppings.

Really quick, really easy.

Starting with 100g of moreish
white chocolate.

I know everyone says,
"It's not real chocolate."

I know, but I think
it's really tasty.

I love it, it's so milky
and creamy and sweet.

Love it, and I think it works
really nice in brownies.

Then one of my absolute
store cupboard saviours.

Ready-made caramel,
straight out of a can,

so you don't have to
make it yourself.

It's buttery and creamy
and delicious,

and it is just going to make
your brownie even more yummy.

Finally, to balance the sweetness,
a sprinkling of sharp rock salt.

Oh, look!

Looks good enough to eat
and it's not even baked.

and it's coming on

Once our heavenly brownies
have cooled,

a few hours in the fridge
will maximise their fudgy-ness.

OK, let's get in there. Look.

You know it's good when
it will not let go of the knife.

Yeah. Fudgy and delicious.

Beautifully topped with that caramel
and that white chocolate.

Just perfection.
The best thing about these,

you can pop them in the fridge and
have them for the rest of the week.

But even better still,
you can wrap them up individually,

pop them in the freezer,
and then just take them out

whenever you want,
let them thaw out and enjoy them.

But if you're like my husband,
you can pop them in the microwave

for 30 seconds
and a big dollop of ice cream.

Yeah.

Topped with sticky, sweet caramel
and creamy white chocolate,

my blissfully simple brownies
will keep you stocked up

on sweet treats for days.

That is pretty special
for an easy bake.

Shall I tell you what the sign
of a really good brownie is?

It should weld your mouth shut.

Finally, a show-stopping dessert
that gives stale cake a second life.

Every party needs an
attention-grabbing dessert,

and my strawberry and lemonade trifle
will steal the show.

My zingy strawberry lemonade trifle,

with lashings of sweet custard
and pillowy-soft vanilla cream,

is a simple way to transform
leftover cake into a centrepiece pud.

The best thing about making a trifle
is that it's easy,

and for me,
it's all about the cheating.

It's about using
what I've already got.

I've got leftover cake,
I've got some strawberries,

custard out of a can, cream.

You can't cheat harder than that.

But that doesn't mean compromising
on wow factor.

When you've got something
as magnificent as this,

you've got an opportunity
to show off lots of layers.

And all those layers require
is a teeny bit of prep,

starting with a joyful jelly.

So trifles are fun to eat,

but they should be
just as fun to make.

So I like to make my jelly
with lemonade,

just good old lemonade.

Yeah, of course, as per
instructions, you can make

the jelly with hot water,
but why not have a little bit of fun

and add a little bit of
extra flavour?

So bring 600ml to the boil.

I want this to be a
strawberry lemonade trifle.

I've got my strawberry crystals.

You can use jelly blocks.

I've made so many variations,

and this is definitely
one of the kids' favourites.

My dad loves trifle any which way,

which makes him
my favourite person to feed

because I can make my trifle anyhow
and he will always love it.

So if I need an ego boost,
I turn up with trifle for my dad.

And then pour the hot lemonade
over the crystals.

Once all those fruity crystals
have dissolved,

add 600ml of cool lemonade,
leaving a touch for later.

I'm just going to go in with a ladle.

When I'm making a trifle,
it's usually for lots of people,

so this is a really, really good
get-ahead recipe.

And look, the difference between
using water and lemonade

is not only does this jelly taste
like strawberry lemonade,

but you get the little bubbles
and they all set in the jelly.

You can tell instantly there's
something different about that.

And while our fizzy jelly sets,
it's on to our next easy layer.

I always have cake left over -
in the fridge, in the freezer or out,

and this trifle actually works
really well with stale cake.

So I'm slicing 280g of scrummy
leftover Madeira cake into cubes.

It absorbs those juices
and any of those flavours,

so it's perfect for trifle.

But easy on effort doesn't mean
being frugal on flavour.

I want to make a really simple
kind of lemonade drizzle

to go onto the cake.

So take the leftover lemonade

and zhoosh up with the zest
and the juice of a lemon.

And that's going to really
give us a really kind of

intense lemon flavour.

Finally, for the creamy crown,
I'm amping up 600ml of double cream

with four tablespoons of icing sugar

and one teaspoon of
sweet vanilla bean paste.

So whip the cream...

..till it's sort of soft,
but just holds its shape.

That's kind of what you want.
You want billowy, soft...

You should be able to
kind of leave peaks at the top.

Prep complete, we're ready to build
our tremendous trifle.

Look at that.
Look at that wobble.

I love a wobble on a jelly.

This is the bit where
you can really go to town on

making it look spectacular.

And to emphasise the jelly's
fruity lemonade flavour,

I'm adorning it with fresh
sweet strawberries.

Layer these around the outside.

We know it's going to taste great,
but we want it to look great.

When you've got lots of people
coming round,

it doesn't have to cost you
tonnes of time and money.

You can do simple things like this

and make something really impressive.

I'm going to add, like, cake chunks.

And this is the most brain power
you will need, I promise.

It's an easy trifle.
We've hardly done anything.

Simply soak the cake chunks
in that zingy lemon drizzle...

..then top with more
sweet strawberries.

We haven't even finished yet.

Isn't that going to be
a delight to present,

to set in the middle of the table?

So now custard. My favourite layer.

That's always going to be
my biggest layer.

I love custard straight out of a can,
ready to go.

Then to finish - our crowning glory,

clouds of soft, sweet vanilla cream.

So simple, easy
strawberry lemonade trifle.

You've got your jelly,
you've got your strawberries,

you've got your lemonade-flavoured
cake in the middle,

huge layer of custard
and lots of pillowy-soft cream.

A trifle should be epic,

and that is exactly what this is.

My zingy strawberry lemonade trifle

is not only a joyfully simple way
to create a party centrepiece,

but a great excuse to give
your leftover cake

a whole new lease of life.

I mean, to think we've just used

some bits and bobs
that we've got in the house.

We've got some jelly crystals,
some custard out of a can

and some leftover cake, and we've
got the most spectacular trifle.

It looks too good to eat,
but you've got to go in.

Oh, yeah.

A little bit of everything.

Delicious.

That strawberry lemonade
is just really refreshing.

And that cake, leftover cake,

so easy and absolutely delicious.