All language subtitles for J.1.W.a.M-S.M.S01E01.WEB-DL_track3

The cost of living is still
affecting the way we all shop,

so I really wanna help in
the best way I can,

by giving you some delicious recipes
that won't break the bank.

Full of flavour, full of love,

and it's good on
your wallet as well.

Inspired by classic money-saving
techniques in the kitchen,

as well as old-school tips and
tricks that Nanna would be proud of.

This method is just gold,
and I love it.

I'm gonna show you £1 Wonders,

which will come in at
a pound a portion or less...

We're talking 75 pence,

so it's really good value.

It's exciting.

...and a whole host
of other money-saving meals.

From DIY takeaways that are a
fraction of the price of a delivery,

to price drop puddings
that go as low as 21p a bun.

Humble ingredients that are super
good value, that make big flavour.

That is what this is all about.

India for me always over-delivers.

Amazing with herbs,
spices, bigging up veggies.

So this one you're gonna love.

This dosa with roasted
vegetables is an epic £1 Wonde,

and my version of a delicious,
crisp Indian pancake,

like a masala dosa,
but with a few of my own extras.

It's coming in at
a brilliant 99 pence per portion.

By making a big batch
of low cost batter

and using spices
to elevate some bargain vegetables,

you can whip up a fantastic,
super-cheap feast.

So, let's just describe the dosa.

A crispy pancake

with this amazing kind of
intense veggie dish

with spices and herbs.

And this dosa pancake
batter is really great,

and it's quite straightforward.

Not completely traditional,
but really accessible.

So, first up, coarse sieve.

I've got 300 grammes
of basmati rice.

That goes in.

Then I've got 150
grammes of urid dal.

Now, urid dal is basically
a split, peeled lentil.

You can get it in all
the supermarkets,

so it is more common than you think,

if you've never heard of it before.

And then, a couple
of tablespoons of fenugreek,

which is one of my favourite spices.

It's very savoury,
and I just love it.

It's got an amazing perfume.

So that goes in,

and we're gonna
give it a little wash.

And just let that sort
of starchiness just drain out of it.

Just do this for
a couple of minutes,

and then you're good to go.

So I'm gonna take the
rice, and dal and fenugreek

and just shake it into here,
like that.

And to that quantity,

I'm gonna add sort of
900ml to a litre of water

and I'm gonna give
it a little pulse,

just to get things going.

It's just gonna
break it up a little bit.

Turn it up.

And then turn it off.

Now, that just kind of
starts to break up the rice

and the lentils,
and then I'll leave the lid ajar

and I'll leave it overnight.

What's gonna happen,
it'll ferment,

it'll start making little bubbles,

right, so it's gonna give you
a little bit of rising agent,

which is nice, but more importantly,
it's gonna develop flavour.

But then after that time,
and I've got a swap out,

this is what it looks like,

which is basically the same

but you can just smell
there's a souring going on,

a development of flavour.

I'll add a little bit
of salt now, just to season it,

and give it a little whizz.

So, we have a really
interesting batter,

ready and raring to go.

I can't wait to show
you how to cook that.

Now, really simple bit of this
recipe is our veggie filling.

I've got sweet potatoes,
two, washed.

Two jacket potatoes,

two peppers,
two onions in their skin.

So cheap to do.

Just whack it into
the oven at 180 degrees Celsius

for around an hour.

And then I've got these
little dipping sauces.

So, one is a tomato sauce
and one is a coconut sauce,

and I haven't got
all the ingredients

to do it traditionally,

but I'm gonna do the best I can

with things I can get
hold of really easily,

and by the way,
for under a quid a portion.

So I've got three tomatoes here.

Grab a standard box grater,

on the fine side,

you get this sweet
and sour gorgeous,

almost like greenhouse
tomato-like flavour,

and then we can
get rid of this skin.

If you wanna get some heat in there,

just a little bit of chilli
to get those spices going.

If you wanna take
a little bit of ginger as well,

that can be really delicious.

Don't need much, just for
that freshness and that heat.

Season it with some salt.

I've got a lime here,

and what I'm gonna
do is roll it first

to get all the juices going.

So that lime zest is really useful.

We're using every last bit
of this beautiful citrus.

I'll use half of this lime in here,

just for that freshness and acidity.

Mix it up.

A little bit of oil.

Nice.

So, number one.

Now, the second one, got
65 grammes of desiccated coconut,

unsweetened,
and six tablespoons of yoghurt.

And with another
squeeze of lime juice

and a little seasoning,
this is gonna be delicious.

So the veggies should be done.

They're already
smelling mighty fine.

If you bust that open,
look at the colour.

So I've got my jacket
potatoes there.

We'll peel these peppers,
right, get rid of the seeds,

and you're left
with that amazing sweetness,

and the juices that come out...

And then with the onion,
if I just cut it at one end,

you can literally
squeeze out the onion, like that,

and it's just soft and jammy.

Let's chop up the potato
cos we want some of that skin.

Have a look in this tray.

You'll notice there's little caught,
burnt bits from the sweet potato,

almost like drippings.

I'll just pour that
into that tomato juice

cos it's gonna taste heavenly.

So, mix that in.

Right, let's get two pans.

I'm gonna put this one here
for the veggies on a high heat.

This on a low heat.

I'm gonna go in with
a nice knob of butter.

Then a couple of
teaspoons of mustard seeds.

And I've got two teaspoons of cumin.

So, let the butter start
to just nicely fry those

and get them toasting and popping.

I'm gonna take a piece of ginger,
like a five centimetre piece.

So I'll scrape that off,
finely chop it.

Then I've got a red chilli.

And then I've got the
four cloves of garlic,

and all of this
I'm gonna chop together.

Do you hear that? So that's the
first mustard seeds starting to pop,

so that's a good sign.

Let's go in with the chilli,
garlic and ginger.

Come on.

The smells.

And then I'm gonna take
the stalks of coriander.

Beautiful, sweet flavour. Fragrant.

All the way up to the leaves,

and then I'll keep the leaves
for finishing the dish later,

but the stalks go in.

So this is gonna make those
veggies taste incredible.

Give it a season with salt.

Let this just cook nicely for, like,

ten minutes,
and then while that's happening,

let's do the first dosa.

So, what we're gonna do
is just sort of check

the pan temperature,
see if that's good,

and check the
consistency of the batter.

Beautiful, look at that.

We're gonna go in with a full ladle,

and I'm gonna put it
at one end, like that,

and move the batter around
so it really goes

up the edges cos that's gonna give
you those nice, crispy bits.

So, back on full whack, and
then after about four minutes,

you should have a gorgeous,
crispy dosa.

So if you look at this,

can you see how lovely
and golden that is?

Right, so we love that.

At this stage, we can take
butter and just rub it over the top,

and that'll go
through onto the other side.

Let's get this one out.
It's looking good.

Sizzling away.

That is a beautiful thing.

So I'm just gonna just
fold that up, like that,

and then we can start
cooking our next one.

Bubbles are going. Back on the heat.

Take some of this
roasted and fried veg,

and we can be
quite generous with that.

The coconut sauce,

and then go for that
incredible tomato salsa.

Fill up the well, fill it up.

And we'll take some coriander,
and that is gonna be a thing of joy.

Right, this one's done now.

Now we're getting
our kind of dosa mojo.

Gorgeous.

And let's have a little try.

Use the dosa just
to grab some of that filling.

You gotta get in
there with the dips.

Mm.

Oh, my goodness. Just love it.

It's so flippin' tasty. Mm.

That's what cooking
is all about, right?

You don't have to
spend loads of money

to get the most incredible food.

This gorgeous
Indian-inspired veggie feast

will impress six of
your favourite people

and comes in at 99 pence a head.

I've taken the average
cost of each ingredient

and quantity used from three
of the biggest supermarkets.

The only things I've assumed you
have are salt, pepper and oil.

If you love takeaway fried chicken,

I'm gonna show you how
to go one better for your budget

with my crispy chicken

in gorgeous, garlic breadcrumbs
with sweet potto wedges,

corn and coleslaw,

at a wallet-friendly
price of £1.61 a person.

This family-size platter for
four will not only save you money,

it's healthier too,
without a deep fat fryer in sight.

Right, so, chicken.

Crispy, beautifully flavoured,

meat falling off the bone.
That's what we want,

and I'm gonna do sweet potato fries.

So what I've done is I've
taken three large sweet potatoes.

I'm gonna keep the skin on,

and I take each half into three.

So nice, chunky wedges.

I'm gonna make a little spice rub.

So, go into a bowl with two
heaped tablespoons of cornmeal.

It's gonna help give your chicken

and the sweet potatoes
a nice crunchy exterior.

Next, a nice heaped
tablespoon of Cajun seasoning.

You wanna
generous seasoning of sea salt

and black pepper.

So, let's get some chicken.

Chicken legs, my favourite cut.

It's a very economical cut as well.

I'm gonna get myself two trays,

and then I'm gonna also save a bit
of money with olive oil.

Instead of drizzling away like I do,

just give it a nice little
spritz or you can drizzle,

which just makes
the crust even better.

Next up, chicken.

So, we're gonna have
another little spritz up.

Loving this. And, again.

OK, in with the chicken.

That seasoning's getting in there.

It's gonna make it amazing.

Any of this leftover spice here,
we can just sprinkle on the top.

Let's have a quick little clean
down and get those in the oven.

The oven is preheated
to 190 degrees Celsius,

which is 375 Fahrenheit.

Now, the chicken and sweet potatoes

are gonna cook for
around about an hour.

After 20 minutes,
the chicken comes out,

and that's when I make
a special coating

to add more flavour,
crunchy garlic breadcrumbs.

And those breadcrumbs are
gonna be made out of stale bread.

Three slices, give or take,
go into a food processor.

I'm gonna add a couple
of cloves of garlic.

I'll hit it up with some pepper.

I'm gonna put just
a little bit of oil in there,

about half a tablespoon,
and then I'm gonna whizz it out.

So, breadcrumbs are done.

In here, I'm gonna go in with
about two tablespoons of flour

and then just mix in about
four tablespoons of water,

just to let it down
to be a thick batter,

to stick the
breadcrumbs to the chicken.

You can add a
little seasoning if you wish.

So, put that to one side.

Er, get yourself a little
bowl for the breadcrumbs.

So, what I'm gonna do
is take the chicken out

when it's had 20 minutes.

So this is not fully cooked yet.

And then drape or brush
the chicken in this batter.

Look, move it around,
and then we go from here to here.

We pat it, and, see, we coat it,

and you got those lovely,
garlicky breadcrumbs.

And then in with this one.

Let's wash the hands.

So, back in the oven we go,

for 40 minutes until it
looks utterly gorgeous.

I'm gonna add the next ingredient,
some lovely sweetcorn.

So, frozen sweetcorn,
really good, fantastic value.

The kids love it.

I'm gonna whack those in the tray
the chicken's cooking in,

and the lovely fats that
are rendering out of the chicken,

we can just toss that in it,

and it's gonna be utterly delicious.

So, here's one.

There's two.

There's a third,

and one on the back.

So, let that have half an hour.

Now, let's make a beautiful slaw.

It's gonna be white cabbage slaw.

I'll take the onion
and just grate it.

Time to cry.

I want some seasoning
and some vinegar onto that onion,

so it's almost like a quick pickle.

So a couple of tablespoons
of vinegar go on there.

We'll season it with some salt,
and we'll mix that up.

I'll just take a quarter
of white cabbage, and, again,

just gonna box grate.

With the chicken, sweet potatoes,
it's gonna be great.

So I reckon that is enough.

Take a washed pear

and just grate the whole thing,
and honestly,

this puts an incredible
edge on your slaws.

And then I'm gonna go in
with some wholegrain mustard.

One heaped teaspoon.

And just a tablespoon
of olive oil goes in.

Next up,
three tablespoons of yoghurt.

It's creamy, it's tangy.

This with roasted or
grilled meats is amazing.

This in a sandwich, beautiful.

I've got some dill here.

You can use whatever herb you want.
Just pick that over.

There's one last thing
that I want on this slaw.

If you've got some,
just 20 grammes of feta.

This is optional,
you don't have to do it.

And that, my friends,
is gonna be a delicious slaw.

OK, so time to get the chicken out.
It smells incredible.

Sizzling away.

Look at that.

Crispy and golden.

We've got our fries here.

These have turned out great.

Let's load up the sweetcorn.

Then we go in with the chicken.

It's crispy on the bottom,
which we like.

Come on, look at that.
Imagine taking that to the table.

"Kids. Dive in. Ah!"

Let's just get myself
a load of those fries

and a big old chicken.

What I love about these
fries is they're soft,

caramelised and crispy.

Mm.

Oh, my goodness.

Mm. Spice, seasoning and crunch.

If you're trying to save some money,

if you wanna make it healthier,
look no further.

Come on!

At half the price?

Wow. I love it.

At £1.61 a portion, this fantastic,

finger-licking platter
will feed a family of four.

It's not only healthier
than your average takeaway,

it's cheaper too. Happy days.

Whenever I want something
that's really good value

and super comforting,

I always go for a classic
like a great Italian risotto,

but this one has
a great British twist.

Instead of classic risotto rice,

which can be a bit pricey,

I'm using a grain that savvy
British grannies have been using

to keep costs down for centuries.

Even better, my
super-cheap pearl barley risotto,

at 84 pence per portion,

will cost you way less than

a pound a person.
What's not to love?

Let's put a wide pan
on a medium high heat.

Obviously, a risotto,

whether you're making
with rice or pearl barley,

is based on stock,

so I have got a litre
and a half of boiling water

and I'm just gonna put a stock
cube in there and just whisk it up.

So, into the pan we're gonna go with

a nice knob of butter.

One onion, peeled.

So, just finely slice it.

Go in with the onion.

So it softens and
goes a little sweet.

Then, I'm just gonna trim off
these green tops from the broccoli,

so the green bits is
what everyone tends to love,

and this will go in the risotto for
the last couple of minutes,

so it' soft, delicious,
sweet but full of colour.

Any of these offcuts can go
in with the beautiful onions.

Then we've got the stalks here.

Often, the stalk ends up in the bin.

No way.

Right, this is where
a lot of flavour is.

Let's season with salt and pepper.

If you wanna speed up the softening,

you can put a little
lid on top like that.

That's now nice and soft.

Now we go in with the pearl barley.

300 grammes.

So now, cider.

Just a little glug.

And we're gonna cook it away.

I've turned the pan up now.

Now I'll start introducing
the chicken stock,

and, of course, you could
make this veggie if you wished.

So, just a little bit
of stock at a time.

Let it kind of cook
into the pearl barley,

and when it's disappeared,
we'll go in a little bit more.

We wanna urge out that creaminess,
that starchiness.

So, whether it's rice
or the pearl barley,

just little by little,
stir by stir.

What I'm gonna do now is get on with

the most amazing
garlicky breadcrumbs.

So, all I need for that is
just a frying pan, onto a heat.

I'll add a bit of oil.

Here we've got some lovely thyme.

And it always spits,
and it smells amazing.

I'm gonna take a garlic clove
and just finely slice that.

And then some stale breadcrumbs.

One of the most
wasted foods is bread,

so don't throw it away.

Just about 80 grammes,
I reckon is all I need.

And then I'll add
a little bit of salt,

a nice pinch of pepper,
and the fun doesn't stop there,

no, no, no, no.

To complement that, I'm gonna just
take a small handful of walnuts.

So I'll literally break
this up in my hand, like that.

It's like a nice tablespoon.

Just olive oil in those breadcrumbs,

just so they start
to fry a little bit,

and that on top of your
oozy pearl barley risotto

will be a thing of joy.

Let's add just a little more stock.

I can see the
pearl barley just fattening up.

So, we're 25 minutes
into the cook now

and the pearl barley's now soft

and we can add the
rest of that stock.

Then we'll go in with all of that
lovely green part of the broccoli.

And now this breadcrumb mix,

I think, is looking
really, really good.

So we'll turn that off.

Let's coarsely grate some cheese.

I'm thinking cheddar and stilton.

So, about 30 grammes
of both cheese is good.

Now I'll turn the heat off.

That's when we stir in the cheese.

You really can see
that creaminess now.

Look at that.

So, let's serve up our
very not Italian risotto

with pearl barley.

We're gonna have a lovely big,

generous portion of this.

Look.

We can just take that
beautiful walnut breadcrumbs

and just sprinkle it on top.

So there you go.

Spoon or fork?

Spoon.

Mm.

The pearl barley
is very soft, creamy,

but it has a kind of robust, nutty,

almost malty-like flavour.

And all the goodness
from that broccoli, mm.

You could just curl up in
a corner and just smash that,

on a miserable day, when the
weather's a little bit cold.

I'm very happy.

You should
definitely give that a go.

At 84 pence per portion,
this gorgeous,

money-saving meal will
happily fill up four people.

Follow your granny
and you can't go wrong

with this
wallet-friendly, £1 wonder.

Loads of us love
a sweet afternoon snack,

and my orange chocolate
shortbread always goes down a treat.

One small but perfectly formed
biscuit costs 21 pence to make.

And you can quickly cook this
freezer-friendly dough

straight from frozen.

Perfect with a cuppa.

So, in here, we got 200
grammes of plain flour.

I'm gonna go in with 50
grammes of golden caster sugar

and then 150 grammes of butter.

And just dice it up.

And what I wanna do is flavour it

with one of my favourite,
favourite things, ginger.

And this ginger,

you can get in all
the supermarkets, stem ginger.

So, 50 grammes of that
will be about four of these,

and they're sweet,

they're fragrant,
they're a little bit hot.

I love that!
If we just dice this up,

nice and fine,
these are really chewy.

Almost kind of wine gummy,

and they're gonna be
so good in this shortbread.

A little pinch of salt in
to season the flour,

and then I'm gonna really rub
the flour and butter together

and start incorporating
all the other ingredients.

You can see it's coming
together now, and at this point,

I'll just start packing it
and pushing it into one piece.

Nice. So, look, in no time at all,

that's just come together.

So get yourself a little
piece of greaseproof paper,

and then take this shortbread
and just mould it into a nice,

rough shape, about that.

And then use the
greaseproof to roll it up,

and then grab the ends and just
kind of pinch it in, like that.

And then you can
just simply twist it.

From here, we're gonna put this
in the freezer, and within an hour,

that will have firmed up,
and you can keep that in there,

frankly, for months.

So, let's say your friends
turn up out of the blue,

get this out.

Get yourself a board

and just slice through,
nice and gently.

And then I'll get my air fryer out,

take out that little tray,

and just get yourself a little piece
of greaseproof paper like that,

and then I'm gonna
place the little coins.

You can do this, of course,
in a conventional oven.

I'm gonna put this in for
14 minutes at 170 degrees Celsius,

and that from cold
is gonna be perfect.

In a conventional oven,
180 degrees Celsius,

which is 350 Fahrenheit,
for 17 minutes.

Over here,
I have got some leftover chocolate.

So what I'll do is just take little
bowl and melt about 50 grammes.

You can use really posh
chocolate if you've got it.

This is chocolate orange.

I'm gonna pop it in the
microwave for, like, 30 seconds.

Get yourself a little spoon.

Have a look at this.

You can see it's
starting to melt here.

You don't wanna overheat it.

Let's do my little cup of tea.

Beautiful, look at that.

So let's get in there.

And while they're still warm,

I'm going to just sprinkle them with

a little golden caster sugar,

and it will just stick
to it a little bit.

And we got the melted chocolate.

Just then start kind of
going a little bit bonkers.

It just looks fantastic.

And a little bit of
chocolate goes a long, long way.

Let that cool down.

Some beautiful biscuits.

I've got a little board,
I've got my beautiful pink cup,

and I'm gonna take two biscuits.

I love it.

I'm not gonna dunk it, no.

It's perfect just the way it is.

The ginger is absolutely sublime,

and with that chocolate orange on
top, is just a winner.

Cheers.

At a tasty 21 pence each,

you can make 12
of these bargain biscuits,

and using your store
cupboard and freezer,

you can knock out this
super-cheap treat in no time at all.

What's not to love?

I'm not the only one on a mission

to amp up flavour
without breaking the bank.

Sophie Wyburd is
an accomplished cook,

author and content creator,

who is a champion
of the store cupboard

and loves a bargain from her
favourite grocers in south London.

I love my local shop.
It really is a one stop shop.

I'm trying to look
for some bargains down here.

Whoa. That is a lot of olives.

I think this big jar will do,
and you get so much for your money.

Now, tinned fish is such
a good value ingredient,

filled with protein,
and it's an absolute bargain.

So we're using
tinned sardines today.

I'm getting sunflower oil ones

because the olive oil
ones are quite expensive.

Got to get some milk
for this recipe.

I don't need loads,
but interestingly,

per litre, it's much cheaper
to get a big milk than a tiny one.

You could even freeze it
and put it in ice cube trays

and use that for your
teas throughout the week.

Sorry, heavy basket there.

I can't wait to get home
and cook all this.

Thank you, have a good day.

Bye-bye. Bye.

After a bit of thrifty shopping,

Sophie's making a beautiful
sardine puttanesca lasagne.

At £1.92 per portion,
heroing tinned fish,

it's a brilliant way to treat
the ones you love on a budget.

So, we're gonna start off
with chopping an onion.

So this is a really
good money-saving meal

because it relies predominantly
on store cupboard ingredients.

We're gonna go in with
a little bit of olive oil

and then the other
thing we're gonna use is

some of the oil from the
can of the sardines.

Sardines,
very underrated ingredient.

And then you can just
go in with the onions.

Little bit of salt in there too,

and we're probably gonna cook
them for about 15, 20 minutes.

So, puttanesca is a really lovely
pasta dish that involves tomatoes,

capers, olives, anchovies,
chilli flakes.

I wanted to create a version
that was slightly better for me.

If you were having some
people round for dinner,

and a lasagne, you just
can't go wrong with, can you?

We can go quite
heavy with the garlic.

So we've got three cloves there,

and we're just
going to give them a little smash.

It looks like a lot of garlic,

and that's because it is
a lot of garlic.

Depending on how spicy
you like your food,

you could go pretty heavy
on the chilli flakes,

so we're going for
about half a teaspoon here.

And then you just wanna cook
these out for about a minute or so.

We're gonna crack open our tomatoes.

So we're just gonna
get that on a low heat,

and then white sauce begins with my
favourite ingredient in the world,

butter.

Just gonna let
that really melt down.

We've got 50 grammes
of butter in the pan,

so that means 50 grammes of flour.

It just creates a nice, thick paste

that you wanna cook out
for about a minute,

a minute and a half.

We're gonna measure out
about 800mls of milk.

I tend to turn it off
the heat at this stage,

otherwise the
milk evaporates too quickly.

So, we just add it
little bit by bit.

There are no lumps in this,

and you're kind of not at risk
of it getting lumpy any more,

and this is the point
where we put it back on the heat

and bring it up to a boil.

Ooh, our milk's coming up now.

A watched pot never boils and
I did turn away for a second.

Just gonna get a bay leaf in there.

Let that really infuse in the milk.

Add that to the
chaos spice cupboard.

Don't look in there.

Once it's come up to a boil,

that' when you can turn it down to
a slightly more gentle simmer,

and you just leave it
there for about two minutes,

stirring it so that it's not
sticking on the base of the pan.

And that's when you'll really see
the thickening start to happen.

So, to my favourite
area of the fridge,

the cheese section.

We've got Grana Padano.

Save a little nubbin
at the end for later.

Nice.

And then a little
bit of mozzarella.

You're gonna get those gorgeous
cheese strings in there.

Ooh. Beautiful.

A little pinch of salt,

and we're also gonna go in with
just a few grinds of black pepper.

I do think that's one of the most
important flavours in a white sauce.

So, our lovely,
gloopy cheesy sauce is done,

and now we can go
back to our red sauce.

So, she's been
bubbling away nicely here.

And then we're gonna go in
with those tins of sardines.

They're gonna get
a bit mashed up in the sauce anyway.

So we've got this lovely,
big jar of green olives,

which we're not gonna use
all of these, obviously.

That would be quite intense.

So, we're gonna use about
that many olives in this dish

and then the rest can just go
into the fridge for another day.

And just smoosh
a knife down on them.

You can really easily
prise the pits out of there.

Get them straight into the pan.

Because the sardines
and olives are already cooked,

it's more about warming them up

and getting their flavours to
mingle with the rest of the sauce.

So, the final ingredient is parsley.

Mm. That is lovely.

So the next stage,
we're gonna layer up the lasagne,

but before we do that, we have to
blanch some of the lasagne sheets.

So, we've got a baking
tray here, and in there,

we're gonna put
a sheet of baking parchment.

This is just so that the lasagne
sheets do not stick to our tray.

So, you can see now,
this has gone nice and floppy.

Just let it dry out a little bit.

And then we can move on
to layering it up in the dish.

Start with our red
sauce on the bottom.

Not too much.

I'm just gonna tear this in half.

That was satisfying.

Fits quite snugly in that dish,
which we like.

Then you can just go in with
a little bit more of your red sauce.

Next, drizzle that
white sauce. Amazing.

And now that little nubbin of cheese

that you saved from earlier

is what you're gonna
grate all over the top.

So that can now go in the oven for
40, 45 minutes.

190 degrees.

It's gonna get a
really lovely, bubbly top,

and it's gonna be super
tender in the middle.

See you in a bit, lasagne.

The moment of truth.
It smells amazing.

With a lasagne, you really wanna
rest it for five, ten minutes,

otherwise it's just
gonna be way too soft

to get properly
nice slices out of it.

Aw. I almost
don't wanna cut into it,

it looks so nice,

but we're gonna have
to do it, aren't we?

Oh, I'm so excited.

Ooh, look at that.

What a lovely slice.

Oh, my word, that is so good.

The sardines and the olives

with that cheesy,
creamy sauce is really special.

Sardines, guys. Get on it.

Tinned fish for the win, store
cupboard dinners for the win.

This is really, really lovely.
Please do give it go.

This gorgeous sardine
spin on a classic lasagne

will serve four
lucky people at £1.92 each.

A brilliantly thrifty
and very tasty way

to impress your friends and family.

It's a win-win.

Sometimes, if you wanna
keep costs down and flavour up,

it's good to look
to our grandparents for inspiration.

This is the most delicious beef stew
with the most amazing dumplings.

My big batch stew is
a great little money saver,

using super-cheap tins of beans
to bulk out lovely minced beef

in a brilliant one pot wonder
that costs £1.29 per portion.

My nannas would be proud.

So, I love this recipe.
It reminds me of being a kid.

Beautiful, comforting,
like mincemeat stews.

There's a few little tricks and tips
in this recipe, as per usual.

Onions, red or white, I don't mind.

Skin on, no effort, no work.

Whack it in the microwave
for about ten minutes.

It's a nice way
to speed up this kind of cooking

and amplify deliciousness.

So I'll go in with
a couple of tablespoons of oil.

I'm using olive oil.

Let's begin the story
with a trusty herb.

This is sage. I love sage.

You just grab it at
the top like that,

where the leaves are, and
just rip it off, like that.

Then, I'm gonna put
this sage into this oil.

We're using minced beef.

Keep an eye on the fat content.

Of course you can get it cheaper,
the more fat you have.

I don't mind the
ten, 15 percent fat,

but you can get
the lean stuff if you want.

See what's available.

I've got 250 grammes,

and I'm gonna
stretch that a long way.

This is now getting crispy,
so first of all,

I'm gonna take some
of this lovely crispy sage

and I'll sprinkle it over our
finished dish

when it comes out the oven.

Secondly, I'm gonna use
these crispy sage leaves

to flavour my amazing dumplings.

And then thirdly,
what's left in this pan

is the most amazing perfumed,

gorgeous olive oil.

So, break up your mincemeat.

Over here, we got mushrooms.

So, this is the cheapest kind of
mushroom you can get your hands on,

closed cup.

And mushrooms,
often, you'll find reduced,

so I would just put
them in a food processor.

You don't have to,

right, but it takes like,
30 seconds.

The microwave, normally
it's just used to soften butter,

or ice cream.
It's now steaming onions.

These have now gone jammy,

and I'll just let them
cool down a little bit.

So, you can see we have
our peppery mincemeat,

doing its thing.

I will add some seasoning as well.

So, salt and black pepper.

Let's get in with the mushrooms.

Stir that into that
sage fat with the beef.

Let's have a little
look at the onion.

Obviously, we don't want the skin,

but you should be
able to just push it.

What you can see is that
it's now soft, steamed.

It's a nice little hack.

We're gonna pick that up
and just give it a little whizz up.

So, that's doing its magic here.

Now, I'm gonna keep this bowl

cos we're gonna now
make the dumplings.

So, 75 grammes of butter.

The same amount,
75 grammes of cheddar cheese.

I'm then gonna go in with
a very brave tablespoon

of wholegrain mustard.

It'll give it
a really nice little texture.

So, self-raising flour,
250 grammes goes in.

I wanna pinch of salt,
and then we're pretty much there.

So, let this buzz around first.

30 seconds.

So, look, you can see it's
almost come together

like a kind of crumble, right?

So, I'm gonna go in
with about 50mls of milk,

and I'll just add enough
to bring this together.

That's good.

So, let's just bring this out.

So, I'm gonna take
half of this sage here

because you get
a gorgeous flavour, very fragrant.

Give it a little slap.
So, a little bit of flour on top,

just a tiny bit.

I'm gonna cut that into six.

Let's talk about beans.

So when you're
trying to stretch food,

these are your best friend.
I'm using black beans.

It could be borlotti beans,
cannellini beans.

Don't throw the juice away.

Shake that in, times two.

And then we want two tins of water.

Simply bring that to the boil.

Now we can just place in
these beautiful little cobblers.

So the oven's at 180 Celsius,
which is 350 Fahrenheit.

Let's go straight in,

for around 20 to 25 minutes
until it just looks incredible.

Pan on, full whack.

Kettle on, full whack.

Three carrots and a swede.

So, I wanna make,
like, a veggie mash.

So I need to slice it around about
a centimetre and a half thick.

Let's get these cooking.

So, what I'm gonna do is
just trim off the outside

and by the way,
look for the reduced veg,

sometimes they're perfect,
sometimes they're not,

so we have to support our wonky veg
and our less attractive veg.

So, to keep time and cooking down,

we're gonna go, like, one and a
half centimetre sliced, one way,

and then the other way.

In with the swede.

Season it well with salt.

Lid on, let that boil for like 20
minutes while that's cooking.

This is looking good.

Blipping away, and that fantastic
dumpling is starting to puff up.

This is very dark and comforting.

We've got the vivid yellow,
swede and carrot.

I wanna get some
greens in the story,

so I'm gonna take a colander,

and these are spring greens,

and these have had a wash.

Slice them up.

Then we can go in
with these outer dark leaves,

and we'll just tear those up.

So I'll pour away that liquid.

Not all of it, actually,

because I wanna get
a nice consistency.

We're gonna have
a little mash up.

So, look, let's enrichen it
with a little bit of olive oil.

Salt.

Now, let's hit it with some pepper.

Veggies, cooked with
a little bit of love.

Lovely greens.

Now, the moment of truth.

That dark, deep beef, onion
and mushroom stew, casserole,

whatever you wanna call it,

with those incredible
mustard dumplings.

Don't forget we've still
got those last little bits

of crispy sage.
And that's it.

Homecooked food, made with love.

Thrifty and clever.

So, first up, swede and carrot.

Then let's go with
some of those greens.

Big old spoon.

A wonderful winter stew.

Let's get in there
for the dumpling first.

Right, let's go for the mince.

Oh. Yum.

This is food full of flavour.

The swede and carrot is
just so sweet and delicious.

Love it.

This little cobbler
dumpling is a thing of joy.

Mm. Delicious.

Food that makes you happy,

and if it can save you a couple
of quid as well, that's a winner.

At a very delicious £1.29 a head,

my nanna-inspired beef stew will

serve six generous portions.

By using a few clever hacks

to bulk out lovely mince,

and making your own dumplings,
you really can't go wrong.

Subtitles by Red Bee Media