Original subtitles

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

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.

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

Full of flavour, full of love,

Full of flavour, full of love,

and it's good on your wallet as well.

and it's good on your wallet as well.

Inspired by classic money-saving techniques in the kitchen,

Inspired by classic money-saving techniques in the kitchen,

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

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

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

This method is just gold, and I love it.

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.

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

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

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.

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

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

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

That is what this is all about.

India for me always over-delivers.

India for me always over-delivers.

Amazing with herbs, spices, bigging up veggies.

Amazing with herbs, spices, bigging up veggies.

So this one you're gonna love.

So this one you're gonna love.

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

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

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

and my version of a delicious, crisp Indian pancake,

and my version of a delicious, crisp Indian pancake,

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

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

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

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

By making a big batch of low cost batter

By making a big batch of low cost batter

and using spices to elevate some bargain vegetables,

and using spices to elevate some bargain vegetables,

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

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 this amazing kind of intense veggie dish

with spices and herbs.

And this dosa pancake batter is really great,

And this dosa pancake batter is really great,

and it's quite straightforward.

Not completely traditional, but really accessible.

Not completely traditional, but really accessible.

So, first up, coarse sieve.

So, first up, coarse sieve.

I've got 300 grammes of basmati rice.

I've got 300 grammes of basmati rice.

That goes in.

Then I've got 150 grammes of urid dal.

Then I've got 150 grammes of urid dal.

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

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,

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 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 we're gonna give it a little wash.

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

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

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.

and then you're good to go.

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

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

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

and just shake it into here, like that.

and just shake it into here, like that.

And to that quantity,

And to that quantity,

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

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

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

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

and I'm gonna give it a little pulse,

and I'm gonna give it a little pulse,

just to get things going.

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

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

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

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

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,

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

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

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

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

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,

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,

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,

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.

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

I've got sweet potatoes, two, washed.

I've got sweet potatoes, two, washed.

Two jacket potatoes,

two peppers, two onions in their skin.

two peppers, two onions in their skin.

two peppers, two onions in their skin.

So cheap to do.

Just whack it into the oven at 180 degrees Celsius

Just whack it into the oven at 180 degrees Celsius

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,

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

and I haven't got all the ingredients

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,

with things I can get hold of really easily,

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

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

So I've got three tomatoes here.

Grab a standard box grater,

Grab a standard box grater,

on the fine side,

you get this sweet and sour gorgeous,

almost like greenhouse tomato-like flavour,

almost like greenhouse tomato-like flavour,

and then we can get rid of this skin.

and then we can get rid of this skin.

If you wanna get some heat in there,

If you wanna get some heat in there,

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

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

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

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

that can be really delicious.

that can be really delicious.

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

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.

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

I'll use half of this lime in here,

I'll use half of this lime in here,

just for that freshness and acidity.

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,

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

unsweetened, and six tablespoons of yoghurt.

unsweetened, and six tablespoons of yoghurt.

unsweetened, and six tablespoons of yoghurt.

And with another squeeze of lime juice

and a little seasoning, this is gonna be delicious.

and a little seasoning, this is gonna be delicious.

So the veggies should be done.

So the veggies should be done.

They're already smelling mighty fine.

They're already smelling mighty fine.

If you bust that open, look at the colour.

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,

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

and you're left with that amazing sweetness,

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,

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

you can literally squeeze out the onion, like that,

you can literally squeeze out the onion, like that,

you can literally squeeze out the onion, like that,

and it's just soft and jammy.

and it's just soft and jammy.

and it's just soft and jammy.

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

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

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,

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

almost like drippings.

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.

Right, let's get two pans.

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

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.

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

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

Then a couple of teaspoons of mustard seeds.

Then a couple of teaspoons of mustard seeds.

Then a couple of teaspoons of mustard seeds.

And I've got two teaspoons of cumin.

And I've got two teaspoons of cumin.

So, let the butter start to just nicely fry those

So, let the butter start to just nicely fry those

So, let the butter start to just nicely fry those

and get them toasting and popping.

and get them toasting and popping.

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

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

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

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

Then I've got a red chilli.

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.

and all of this I'm gonna chop together.

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

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.

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

Come on.

The smells.

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

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

Beautiful, sweet flavour. Fragrant.

Beautiful, sweet flavour. Fragrant.

All the way up to the leaves,

All the way up to the leaves,

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

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

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

but the stalks go in.

but the stalks go in.

So this is gonna make those veggies taste incredible.

So this is gonna make those veggies taste incredible.

Give it a season with salt.

Let this just cook nicely for, like,

Let this just cook nicely for, like,

ten minutes, and then while that's happening,

ten minutes, and then while that's happening,

let's do the first dosa.

let's do the first dosa.

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

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.

and check the consistency of the batter.

Beautiful, look at that.

Beautiful, look at that.

We're gonna go in with a full ladle,

We're gonna go in with a full ladle,

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

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

and move the batter around so it really goes

and move the batter around so it really goes

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

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

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

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

you should have a gorgeous, crispy dosa.

you should have a gorgeous, crispy dosa.

So if you look at this,

can you see how lovely and golden that is?

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,

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

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

and that'll go through onto the other side.

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,

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

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

and then we can start cooking our next one.

and then we can start cooking our next one.

Bubbles are going. Back on the heat.

Bubbles are going. Back on the heat.

Take some of this roasted and fried veg,

Take some of this roasted and fried veg,

Take some of this roasted and fried veg,

and we can be quite generous with that.

The coconut sauce,

The coconut sauce,

and then go for that incredible tomato salsa.

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.

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

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

Right, this one's done now.

Right, this one's done now.

Now we're getting our kind of dosa mojo.

Now we're getting our kind of dosa mojo.

Gorgeous.

And let's have a little try.

And let's have a little try.

Use the dosa just to grab some of that filling.

Use the dosa just to grab some of that filling.

You gotta get in there with the dips.

You gotta get in there with the dips.

Mm.

Oh, my goodness. Just love it.

It's so flippin' tasty. Mm.

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.

to get the most incredible food.

This gorgeous Indian-inspired veggie feast

This gorgeous Indian-inspired veggie feast

will impress six of your favourite people

will impress six of your favourite people

and comes in at 99 pence a head.

and comes in at 99 pence a head.

I've taken the average cost of each ingredient

I've taken the average cost of each ingredient

and quantity used from three of the biggest supermarkets.

and quantity used from three of the biggest supermarkets.

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

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

If you love takeaway fried chicken,

If you love takeaway fried chicken,

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

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,

in gorgeous, garlic breadcrumbs with sweet potto wedges,

corn and coleslaw,

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

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

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

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

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

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

Right, so, chicken.

Crispy, beautifully flavoured,

Crispy, beautifully flavoured,

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

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.

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.

and I take each half into three.

So nice, chunky wedges.

I'm gonna make a little spice rub.

I'm gonna make a little spice rub.

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

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.

and the sweet potatoes a nice crunchy exterior.

Next, a nice heaped tablespoon of Cajun seasoning.

Next, a nice heaped tablespoon of Cajun seasoning.

You wanna generous seasoning of sea salt

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,

I'm gonna get myself two trays,

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

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

Instead of drizzling away like I do,

Instead of drizzling away like I do,

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

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

which just makes the crust even better.

which just makes the crust even better.

Next up, chicken.

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

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.

It's gonna make it amazing.

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

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.

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

The oven is preheated to 190 degrees Celsius,

The oven is preheated to 190 degrees Celsius,

The oven is preheated to 190 degrees Celsius,

which is 375 Fahrenheit.

which is 375 Fahrenheit.

Now, the chicken and sweet potatoes

are gonna cook for around about an hour.

are gonna cook for around about an hour.

After 20 minutes, the chicken comes out,

After 20 minutes, the chicken comes out,

and that's when I make a special coating

and that's when I make a special coating

to add more flavour, crunchy garlic breadcrumbs.

to add more flavour, crunchy garlic breadcrumbs.

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

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

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

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

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

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

I'll hit it up with some pepper.

I'll hit it up with some pepper.

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

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

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

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

So, breadcrumbs are done.

So, breadcrumbs are done.

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

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

and then just mix in about four tablespoons of water,

and then just mix in about four tablespoons of water,

just to let it down to be a thick batter,

just to let it down to be a thick batter,

to stick the breadcrumbs to the chicken.

to stick the breadcrumbs to the chicken.

You can add a little seasoning if you wish.

You can add a little seasoning if you wish.

So, put that to one side.

Er, get yourself a little bowl for the breadcrumbs.

Er, get yourself a little bowl for the breadcrumbs.

Er, get yourself a little bowl for the breadcrumbs.

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

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.

And then drape or brush the chicken in this batter.

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

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

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 you got those lovely, garlicky breadcrumbs.

And then in with this one.

And then in with this one.

Let's wash the hands.

So, back in the oven we go,

So, back in the oven we go,

for 40 minutes until it looks utterly gorgeous.

for 40 minutes until it looks utterly gorgeous.

for 40 minutes until it looks utterly gorgeous.

for 40 minutes until it looks utterly gorgeous.

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

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

So, frozen sweetcorn, really good, fantastic value.

So, frozen sweetcorn, really good, fantastic value.

The kids love it.

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

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

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

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.

So, here's one.

There's two.

There's two.

There's a third,

There's a third,

and one on the back.

So, let that have half an hour.

So, let that have half an hour.

Now, let's make a beautiful slaw.

Now, let's make a beautiful slaw.

It's gonna be white cabbage slaw.

I'll take the onion and just grate it.

I'll take the onion and just grate it.

Time to cry.

I want some seasoning and some vinegar onto that onion,

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.

So a couple of tablespoons of vinegar go on there.

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

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

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

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

just gonna box grate.

just gonna box grate.

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

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,

and just grate the whole thing, and honestly,

this puts an incredible edge on your slaws.

this puts an incredible edge on your slaws.

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

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

One heaped teaspoon.

And just a tablespoon of olive oil goes in.

And just a tablespoon of olive oil goes in.

Next up, three tablespoons of yoghurt.

Next up, three tablespoons of yoghurt.

It's creamy, it's tangy.

It's creamy, it's tangy.

This with roasted or grilled meats is amazing.

This with roasted or grilled meats is amazing.

This in a sandwich, beautiful.

This in a sandwich, beautiful.

I've got some dill here.

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

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

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

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

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

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.

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

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

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

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

Sizzling away.

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.

Let's load up the sweetcorn.

Then we go in with the chicken.

Then we go in with the chicken.

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

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

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

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

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,

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

caramelised and crispy.

caramelised and crispy.

Mm.

Oh, my goodness.

Mm. Spice, seasoning and crunch.

Mm. Spice, seasoning and crunch.

Mm. Spice, seasoning and crunch.

If you're trying to save some money,

if you wanna make it healthier, look no further.

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,

At £1.61 a portion, this fantastic,

finger-licking platter will feed a family of four.

finger-licking platter will feed a family of four.

It's not only healthier than your average takeaway,

It's not only healthier than your average takeaway,

it's cheaper too. Happy days.

it's cheaper too. Happy days.

Whenever I want something that's really good value

Whenever I want something that's really good value

and super comforting,

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

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

but this one has a great British twist.

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

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

to keep costs down for centuries.

to keep costs down for centuries.

Even better, my super-cheap pearl barley risotto,

Even better, my super-cheap pearl barley risotto,

at 84 pence per portion,

at 84 pence per portion,

will cost you way less than

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

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

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

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

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.

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.

So it softens and goes a little sweet.

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

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

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

so the green bits is what everyone tends to love,

so the green bits is what everyone tends to love,

so the green bits is what everyone tends to love,

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

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

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

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

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

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

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

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.

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.

Let's season with salt and pepper.

If you wanna speed up the softening,

If you wanna speed up the softening,

you can put a little lid on top like that.

you can put a little lid on top like that.

That's now nice and soft.

That's now nice and soft.

Now we go in with the pearl barley.

Now we go in with the pearl barley.

300 grammes.

So now, cider.

So now, cider.

Just a little glug.

Just a little glug.

And we're gonna cook it away.

And we're gonna cook it away.

I've turned the pan up now.

Now I'll start introducing the chicken stock,

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.

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

Let it kind of cook into the pearl barley,

Let it kind of cook into the pearl barley,

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

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

We wanna urge out that creaminess, that starchiness.

We wanna urge out that creaminess, that starchiness.

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

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

What I'm gonna do now is get on with

the most amazing garlicky breadcrumbs.

the most amazing garlicky breadcrumbs.

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

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.

And it always spits, and it smells amazing.

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

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

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

And then some stale breadcrumbs.

And then some stale breadcrumbs.

One of the most wasted foods is bread,

One of the most wasted foods is bread,

so don't throw it away.

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

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

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

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

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

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.

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

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.

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

and that on top of your oozy pearl barley risotto

will be a thing of joy.

will be a thing of joy.

Let's add just a little more stock.

Let's add just a little more stock.

I can see the pearl barley just fattening up.

I can see the pearl barley just fattening up.

So, we're 25 minutes into the cook now

So, we're 25 minutes into the cook now

and the pearl barley's now soft

and the pearl barley's now soft

and we can add the rest of that stock.

and we can add the rest of that stock.

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

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

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.

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.

So, about 30 grammes of both cheese is good.

So, about 30 grammes of both cheese is good.

Now I'll turn the heat off.

That's when we stir in the cheese.

That's when we stir in the cheese.

You really can see that creaminess now.

You really can see that creaminess now.

Look at that.

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

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

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

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

with pearl barley.

We're gonna have a lovely big,

generous portion of this.

generous portion of this.

Look.

We can just take that beautiful walnut breadcrumbs

We can just take that beautiful walnut breadcrumbs

and just sprinkle it on top.

and just sprinkle it on top.

So there you go.

Spoon or fork?

Spoon or fork?

Spoon.

Mm.

The pearl barley is very soft, creamy,

The pearl barley is very soft, creamy,

The pearl barley is very soft, creamy,

but it has a kind of robust, nutty,

almost malty-like flavour.

almost malty-like flavour.

And all the goodness from that broccoli, mm.

And all the goodness from that broccoli, mm.

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

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

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

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

I'm very happy.

You should definitely give that a go.

You should definitely give that a go.

At 84 pence per portion, this gorgeous,

At 84 pence per portion, this gorgeous,

money-saving meal will happily fill up four people.

money-saving meal will happily fill up four people.

Follow your granny and you can't go wrong

Follow your granny and you can't go wrong

with this wallet-friendly, £1 wonder.

Loads of us love a sweet afternoon snack,

Loads of us love a sweet afternoon snack,

and my orange chocolate shortbread always goes down a treat.

and my orange chocolate shortbread always goes down a treat.

and my orange chocolate shortbread always goes down a treat.

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

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

And you can quickly cook this freezer-friendly dough

And you can quickly cook this freezer-friendly dough

straight from frozen.

Perfect with a cuppa.

Perfect with a cuppa.

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

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

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

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

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

and then 150 grammes of butter.

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.

with one of my favourite, favourite things, ginger.

And this ginger,

you can get in all the supermarkets, stem ginger.

you can get in all the supermarkets, stem ginger.

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

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

and they're sweet,

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

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

I love that! If we just dice this up,

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.

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

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

A little pinch of salt in to season the flour,

A little pinch of salt in to season the flour,

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

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

and start incorporating all the other ingredients.

and start incorporating all the other ingredients.

and start incorporating all the other ingredients.

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

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

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

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

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

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

that's just come together.

that's just come together.

So get yourself a little piece of greaseproof paper,

So get yourself a little piece of greaseproof paper,

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

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 use the greaseproof to roll it up,

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

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

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,

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,

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,

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

get this out.

Get yourself a board

Get yourself a board

and just slice through, nice and gently.

And then I'll get my air fryer out,

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

and then I'm gonna place the little coins.

and then I'm gonna place the little coins.

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

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

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

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

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

and that from cold is gonna be perfect.

and that from cold is gonna be perfect.

In a conventional oven, 180 degrees Celsius,

In a conventional oven, 180 degrees Celsius,

which is 350 Fahrenheit, for 17 minutes.

which is 350 Fahrenheit, for 17 minutes.

Over here, I have got some leftover chocolate.

Over here, I have got some leftover chocolate.

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

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

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.

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.

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

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

Get yourself a little spoon.

Get yourself a little spoon.

Have a look at this.

You can see it's starting to melt here.

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.

Beautiful, look at that.

So let's get in there.

And while they're still warm,

And while they're still warm,

I'm going to just sprinkle them with

I'm going to just sprinkle them with

a little golden caster sugar,

a little golden caster sugar,

and it will just stick to it a little bit.

and it will just stick to it a little bit.

And we got the melted chocolate.

And we got the melted chocolate.

Just then start kind of going a little bit bonkers.

Just then start kind of going a little bit bonkers.

It just looks fantastic.

It just looks fantastic.

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

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,

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.

I'm not gonna dunk it, no.

It's perfect just the way it is.

It's perfect just the way it is.

The ginger is absolutely sublime,

The ginger is absolutely sublime,

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

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

Cheers.

Cheers.

At a tasty 21 pence each,

At a tasty 21 pence each,

you can make 12 of these bargain biscuits,

you can make 12 of these bargain biscuits,

and using your store cupboard and freezer,

and using your store cupboard and freezer,

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

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.

to amp up flavour without breaking the bank.

Sophie Wyburd is an accomplished cook,

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.

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

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

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

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.

Whoa. That is a lot of olives.

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

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

Now, tinned fish is such a good value ingredient,

Now, tinned fish is such a good value ingredient,

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

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

So we're using tinned sardines today.

So we're using tinned sardines today.

I'm getting sunflower oil ones

because the olive oil ones are quite expensive.

because the olive oil ones are quite expensive.

Got to get some milk for this recipe.

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.

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.

and use that for your teas throughout the week.

Sorry, heavy basket there.

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

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,

After a bit of thrifty shopping,

Sophie's making a beautiful sardine puttanesca lasagne.

Sophie's making a beautiful sardine puttanesca lasagne.

At £1.92 per portion, heroing tinned fish,

At £1.92 per portion, heroing tinned fish,

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

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

So this is a really good money-saving meal

So this is a really good money-saving meal

because it relies predominantly on store cupboard ingredients.

because it relies predominantly on store cupboard ingredients.

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

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

and then the other thing we're gonna use is

and then the other thing we're gonna use is

some of the oil from the can of the sardines.

some of the oil from the can of the sardines.

Sardines, very underrated ingredient.

Sardines, very underrated ingredient.

And then you can just go in with the onions.

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.

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

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

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

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

capers, olives, anchovies, chilli flakes.

capers, olives, anchovies, chilli flakes.

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

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

If you were having some people round for dinner,

If you were having some people round for dinner,

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

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.

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.

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

Depending on how spicy you like your food,

Depending on how spicy you like your food,

you could go pretty heavy on the chilli flakes,

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.

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

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

We're gonna crack open our tomatoes.

We're gonna crack open our tomatoes.

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

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

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

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

butter.

Just gonna let that really melt down.

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

It just creates a nice, thick paste

that you wanna cook out for about a minute,

that you wanna cook out for about a minute,

a minute and a half.

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

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

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

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.

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 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 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.

Ooh, our milk's coming up now.

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

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

Just gonna get a bay leaf in there.

Just gonna get a bay leaf in there.

Let that really infuse in the milk.

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,

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

and you just leave it there for about two minutes,

and you just leave it there for about two minutes,

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

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.

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

So, to my favourite area of the fridge,

So, to my favourite area of the fridge,

the cheese section.

We've got Grana Padano.

We've got Grana Padano.

Save a little nubbin at the end for later.

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.

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

Ooh. Beautiful.

Ooh. Beautiful.

A little pinch of salt,

A little pinch of salt,

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

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.

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

So, our lovely, gloopy cheesy sauce is done,

So, our lovely, gloopy cheesy sauce is done,

and now we can go back to our red sauce.

and now we can go back to our red sauce.

So, she's been bubbling away nicely here.

So, she's been bubbling away nicely here.

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

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

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

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

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

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

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

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

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

And just smoosh a knife down on them.

And just smoosh a knife down on them.

You can really easily prise the pits out of there.

You can really easily prise the pits out of there.

You can really easily prise the pits out of there.

Get them straight into the pan.

Because the sardines and olives are already cooked,

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.

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

So, the final ingredient is parsley.

So, the final ingredient is parsley.

Mm. That is lovely.

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.

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,

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

we're gonna put a sheet of baking parchment.

we're gonna put a sheet of baking parchment.

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

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.

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

Just let it dry out a little bit.

Just let it dry out a little bit.

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

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

Start with our red sauce on the bottom.

Start with our red sauce on the bottom.

Not too much.

I'm just gonna tear this in half.

I'm just gonna tear this in half.

That was satisfying.

Fits quite snugly in that dish, which we like.

Fits quite snugly in that dish, which we like.

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

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

Next, drizzle that white sauce. Amazing.

Next, drizzle that white sauce. Amazing.

And now that little nubbin of cheese

And now that little nubbin of cheese

that you saved from earlier

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

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

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

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

190 degrees.

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

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

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

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

See you in a bit, lasagne.

The moment of truth. It smells amazing.

The moment of truth. It smells amazing.

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

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

otherwise it's just gonna be way too soft

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?

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

Oh, I'm so excited.

Ooh, look at that.

What a lovely slice.

What a lovely slice.

Oh, my word, that is so good.

Oh, my word, that is so good.

The sardines and the olives

The sardines and the olives

with that cheesy, creamy sauce is really special.

with that cheesy, creamy sauce is really special.

Sardines, guys. Get on it.

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

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

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

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

This gorgeous sardine spin on a classic lasagne

This gorgeous sardine spin on a classic lasagne

will serve four lucky people at £1.92 each.

will serve four lucky people at £1.92 each.

A brilliantly thrifty and very tasty way

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,

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

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

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

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

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

My big batch stew is a great little money saver,

My big batch stew is a great little money saver,

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

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

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

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

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

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

My nannas would be proud.

My nannas would be proud.

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

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

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

Beautiful, comforting, like mincemeat stews.

Beautiful, comforting, like mincemeat stews.

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

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.

Skin on, no effort, no work.

Whack it in the microwave for about ten minutes.

Whack it in the microwave for about ten minutes.

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

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.

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.

Let's begin the story with a trusty herb.

This is sage. I love sage.

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.

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

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

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.

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.

and I'm gonna stretch that a long way.

This is now getting crispy, so first of all,

This is now getting crispy, so first of all,

I'm gonna take some of this lovely crispy sage

I'm gonna take some of this lovely crispy sage

and I'll sprinkle it over our finished dish

and I'll sprinkle it over our finished dish

when it comes out the oven.

Secondly, I'm gonna use these crispy sage leaves

Secondly, I'm gonna use these crispy sage leaves

to flavour my amazing dumplings.

to flavour my amazing dumplings.

And then thirdly, what's left in this pan

And then thirdly, what's left in this pan

is the most amazing perfumed,

is the most amazing perfumed,

gorgeous olive oil.

So, break up your mincemeat.

So, break up your mincemeat.

Over here, we got mushrooms.

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

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

closed cup.

And mushrooms, often, you'll find reduced,

And mushrooms, often, you'll find reduced,

so I would just put them in a food processor.

so I would just put them in a food processor.

You don't have to,

right, but it takes like, 30 seconds.

right, but it takes like, 30 seconds.

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

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

or ice cream. It's now steaming onions.

or ice cream. It's now steaming onions.

These have now gone jammy,

These have now gone jammy,

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

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

So, you can see we have our peppery mincemeat,

So, you can see we have our peppery mincemeat,

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.

Let's get in with the mushrooms.

Stir that into that sage fat with the beef.

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.

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.

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

So, that's doing its magic here.

So, that's doing its magic here.

Now, I'm gonna keep this bowl

cos we're gonna now make the dumplings.

cos we're gonna now make the dumplings.

So, 75 grammes of butter.

So, 75 grammes of butter.

The same amount, 75 grammes of cheddar cheese.

The same amount, 75 grammes of cheddar cheese.

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

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

of wholegrain mustard.

It'll give it a really nice little texture.

It'll give it a really nice little texture.

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

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

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

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

So, let this buzz around first.

So, let this buzz around first.

30 seconds.

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

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

like a kind of crumble, right?

like a kind of crumble, right?

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

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

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

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

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

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

because you get a gorgeous flavour, very fragrant.

because you get a gorgeous flavour, very fragrant.

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

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

just a tiny bit.

I'm gonna cut that into six.

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.

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

It could be borlotti beans, cannellini beans.

It could be borlotti beans, cannellini beans.

Don't throw the juice away.

Shake that in, times two.

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.

Now we can just place in these beautiful little cobblers.

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

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.

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

Pan on, full whack.

Kettle on, full whack.

Three carrots and a swede.

Three carrots and a swede.

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

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

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

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

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

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

and by the way, look for the reduced veg,

and by the way, look for the reduced veg,

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

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

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

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

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

So, to keep time and cooking down,

So, to keep time and cooking down,

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

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

and then the other way.

In with the swede.

In with the swede.

Season it well with salt.

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

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.

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

This is very dark and comforting.

This is very dark and comforting.

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

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

I wanna get some greens in the story,

so I'm gonna take a colander,

so I'm gonna take a colander,

and these are spring greens,

and these are spring greens,

and these have had a wash.

Slice them up.

Then we can go in with these outer dark leaves,

Then we can go in with these outer dark leaves,

Then we can go in with these outer dark leaves,

and we'll just tear those up.

So I'll pour away that liquid.

So I'll pour away that liquid.

Not all of it, actually,

Not all of it, actually,

because I wanna get a nice consistency.

because I wanna get a nice consistency.

because I wanna get a nice consistency.

We're gonna have a little mash up.

We're gonna have a little mash up.

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

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

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.

Veggies, cooked with a little bit of love.

Lovely greens.

Now, the moment of truth.

Now, the moment of truth.

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

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

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

whatever you wanna call it,

with those incredible mustard dumplings.

with those incredible mustard dumplings.

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

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

of crispy sage. And that's it.

of crispy sage. And that's it.

Homecooked food, made with love.

Homecooked food, made with love.

Thrifty and clever.

So, first up, swede and carrot.

So, first up, swede and carrot.

Then let's go with some of those greens.

Big old spoon.

A wonderful winter stew.

A wonderful winter stew.

Let's get in there for the dumpling first.

Right, let's go for the mince.

Oh. Yum.

Oh. Yum.

This is food full of flavour.

The swede and carrot is just so sweet and delicious.

The swede and carrot is just so sweet and delicious.

The swede and carrot is just so sweet and delicious.

Love it.

This little cobbler dumpling is a thing of joy.

This little cobbler dumpling is a thing of joy.

This little cobbler dumpling is a thing of joy.

Mm. Delicious.

Mm. Delicious.

Food that makes you happy,

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

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

At a very delicious £1.29 a head,

At a very delicious £1.29 a head,

my nanna-inspired beef stew will

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.

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

Subtitles by Red Bee Media