Original subtitles

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

so I really want to 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 Nana would be proud of.

This method is just gold and I love it.

I'm going to show you £1 wonders

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

We're talking 75p, 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.

From a recent trip that I did to Georgia,

I had my mind blown with these incredible dumplings.

They weren't just delicious, they were fantastic on the wallet.

These easy stuffed dumplings

are a brilliant way

to use up leftovers whilst keeping costs down.

I'm rattling out two delicious stuffings -

one meat and one veg -

giving you four fat dumplings,

coming in at £1.06 per portion.

The trouble is, which one to choose?

I'm going to take a nice, big jacket potato, about 220g,

give it a little prick,

whack that in the microwave for about ten minutes.

MICROWAVE BEEPS

Let's make the dough.

It could not be simpler.

500g of plain flour.

Make a little well in the middle.

Go in with 220ml of cold water.

About a teaspoon of sea salt.

Use a fork, bring it together.

These dumplings,

they're thought of as a very rustic mountain shepherd's dish.

Traditionally, they would use mutton,

and do veggie ones, as well.

Just knead that dough.

You don't have to make it super-smooth.

So, I'm just going to put that under a damp cloth

and let that relax for a little bit,

just so it's nice and pliable.

Now, let's do the filling.

I'm going to make 16 in total.

Half veggie, half meat.

So, the meat filling is very, very simple.

You could go pork

and you could go beef,

or you could blend, so I'm going to blend.

125g of beef,

125g of the pork.

You can do whatever you want.

Take this recipe as inspiration.

So I've got one onion here,

and I'm going to grate it

just on a standard box grater, like this.

So, the onion's a fantastic way to flavour the meat,

to tenderise the meat,

but also to bulk it out

and take a little bit of meat a long way.

Then, a teaspoon of sea salt,

and a nice, heaped teaspoon of black pepper. Be generous.

In Georgia, they were using a little chilli.

It's a nice little hum of heat, it's beautiful.

I did see them using coriander seeds.

I've got fennel seeds,

and that's particularly good with the pork.

And just grind that up.

And this is the most beautiful way

to season your mincemeat and onions.

If you haven't got a pestle and mortar,

just get, like, a metal bowl or a pan,

and just get a rolling pin and smash it up.

You end up with this. Beautiful.

I'm going to use my clean hands

and really get all that seasoning in.

And then, 100ml of water.

This is the genius bit.

It doesn't just stretch your meat to go further.

When it cooks, it creates this incredible broth

that you can drink out of the dumpling. It's quite extraordinary.

So, the meat one's done.

Let's do the veggie one now.

Our beautiful jacket potato,

that's nice and done.

I've got 200g of this lovely spinach, here.

I have it all the time in my freezer.

I'm going to pop this in for a minute.

MICROWAVE BEEPS Just defrosting.

MICROWAVE BEEPS OK, so spinach - defrosted.

Take a clean tea towel,

simply wrap it up like that,

and just squeeze it.

So, we have these lovely greens here.

This is dense in texture and flavour.

So, I'm going to use just 100g

of Swiss chard or rainbow chard.

You can use kale, you can use cabbage -

any greens, you can integrate into this filling,

and they're all delicious.

So, the leaves probably only need one minute.

Look at the colour.

Very, very beautiful.

The stalks need two or three minutes.

Just use a slotted spoon to take these out.

Split this potato in half.

You can see it's hot and fluffy.

Then, chop through that potato.

You can go super fine,

you can go super chunky.

There is no right or wrong.

We have the creaminess of the potato,

the lovely irony freshness of the greens.

Season it with salt and pepper.

But also, I'm going to use some cheese -

Cheddar cheese, because it's great value,

and I've got some cottage cheese,

because that tang I love in here, but also, the curds,

they start to melt and they go a little bit like mini mozzarellas.

So, half a little tub goes in,

and then about 40g of Cheddar cheese. Beautiful.

Veg, cheese, seasoning, potato.

Really simple.

That's our beautiful veggie filling,

and now, let's make the dumplings.

This is the fun bit, right?

Take our dough and roll that roughly into a sausage.

Cut this into 16,

and each one into quarters,

and each quarter into half.

Some might be slightly bigger.

Take a tiny bit of extra flour -

just for dusting -

and you can use a rolling pin

or something similar.

So look, about that big.

If you do this badly,

the results are still very good.

Think rustic.

Last one, and I've got a pot of boiling water that's been salted

that I'm going to cook them in.

Right, let's stuff some dumplings.

Meat one first.

Flatten it out,

and it's that very technical way of measuring

by taking a spoon and roughly cutting it in half,

and then roughly into eighths.

Let's start with this one,

and then I'm going to put it in the middle like that.

Pick up this piece of dough like this,

then we take this bit here,

and we pleat it over, right?

Now, I'm going to pinch each one to each other,

and then I simply repeat.

Pleat it, pinch, pleat it, pinch.

Then, we really squeeze that last one together.

See how I'm pinching at the top?

Then, I hold it in my palm like that,

then I really make that seal,

then I clasp it with my hand,

and I pull this off, right?

So that's what you end up with.

Just push it in like that,

and then clasp, and off.

Very simple.

Just look how beautiful that is!

What I love about this recipe is it looks really technical and flashy,

but it really is very, very simple to do.

So, eight beautiful meat ones.

Then we're on to the veggie one.

Same approach to filling this.

I'm just pleating it. Pinch.

Let's do the last one.

In we'll go with the dumplings.

Put the lid on top,

bring it back up to the boil.

The veggie ones will go a little flatter,

and then the meat ones normally plump up a little bit more.

Seven minutes and then, we can eat it.

Look at that!

That's something a little bit different.

So, this is not classic,

but I can't help myself -

but give it just a little bit of extra virgin olive oil,

maybe a little black pepper.

You can finish it with some herbs.

A bit of parsley, could be a little bit of mint.

What I love about the principle of this beautiful dumpling idea

is you could change the meats,

you could change the vegetables,

you can even do fish ones as well.

But look at that.

Hot, steamy and exciting.

Let's go for the meat dumpling first.

The idea is you go to the end...

...and take a little bit off, like that.

Now, inside here is not just dumpling and meat.

There's a broth, almost like a consomme.

Pure deliciousness.

Forgive the manners,

but here we go.

Mm! The meat is so soft and tender.

The seasoning is sublime.

So, we've got the chilli in there, very subtle.

The fennel seeds, delicious with the pork.

And then you've got the coriander seeds, amazing with the beef.

This one here is a veggie one.

Completely different.

You get that lovely irony freshness from the chard and the spinach,

and then that cottage cheese

has got that sourness and that tang and creaminess.

Why don't you have a go?

Follow what's in your fridge,

what leftovers you've got,

what's in season and best value, as well.

Fantastic for keeping costs down, too.

This easy but impressive recipe

serves four at £1.06 per portion.

And assuming that you've got

the basics at home like salt,

pepper, and oil,

then I've taken the average cost

of each ingredient -

and the quantity used -

across the three biggest supermarkets.

We all love fish and chips from the chippy,

but if you want to try it at home,

this cheat's fish and chips

comes in at a delicious £2.15 per portion.

With easy battered fish,

an epic spin on chips,

and a cheeky tip to essentially get free vinegar,

it's less than a third of the price

of your average UK takeaway.

When I get a craving for fish and chips,

I just need to get my hit.

So, I've got a few little twists in the tail

that I think are quite interesting.

Let's start with the chips.

I could parboil them in oil or water.

I'm not going to.

I'm going to grill them.

Now, you could do this in a pan, or a griddle pan,

but I'm going to get a bar mark on there,

and then I'm going to bake it in the oven.

This is going to be a chip like you've never had before.

Get yourself some potatoes.

So, I've washed these.

I'm not going to peel them.

Go about one centimetre thick, like that.

Now, this griddle pan has been preheated, so it's hot.

What it's going to do is par-cook the potatoes,

then it's going to give you the bar marks.

That's going to give you char.

Char gives you flavour.

Once you've bar marked it up,

in a tray, olive oil, in the oven.

It's going to be utterly, utterly delicious.

Now, if you haven't got a griddle pan,

feel free to use a normal frying pan,

and just scald it in exactly the same way,

and it works brilliantly.

So, potatoes are on.

Going to get a little roasting tray,

a speed peeler, and a lemon.

I'm going to steal some of this zest

and that - roasted with those char-marked, beautiful potatoes -

is going to be a thing of joy.

So, a little garlic clove.

I'm just going to squash it.

And with the lemon, just scrunch it.

The natural oils in this smell amazing.

If you've got any kind of woody herbs -

like some rosemary, or some thyme, or some sage -

just nick, like, one sprig.

And we'll get that into our tray

with a little tablespoon of olive oil,

and that will be the receiving kind of party to these amazing potatoes.

And you can see it's already cooking -

blistering and charring these spuds.

That's what you get.

I've got a kettle on here.

We're going to go from potatoes to beautiful frozen peas.

400g.

And I'm just going to boil these for a couple of minutes.

I'm going to do a little hack now.

We're going to take everyday pickles.

Pickles in a vinegar, in your fridge, standard stuff.

And I'm going to remove these little pickles in here.

I'm going to make an uncooked pickle ketchup.

Trust me on this one, it's a thing.

I'll put a little swig of that vinegar in,

but have a little look at this vinegar.

Can you see? This is like a standard one, it's not posh or nothing.

There's a little bit of herb in there, there's some mustard seeds.

We don't want to waste that.

I'm going to get one of these,

which I got off the internet. Remember these?

My conscience is telling me, "Jamie, use a funnel,"

but then my kind of, like, Jedi side goes,

"You don't need a funnel, Jamie, you can do this."

So I'm going to pour with complete conviction.

HE CHUCKLES

I would call that a partial success.

So, that is our little pickles vinegar.

So, this is one bunch of dill, stalks and all.

Whazz it up for a couple of minutes

until it's as smooth as you can get it.

Potatoes.

We're literally just going to put this in here, like that.

Toss it up in the rosemary and the lemon.

Just make sure every spud is just loved.

Give it a little bit of salt.

Some pepper.

In the oven now for, like,

20 to 30 minutes until golden, crisp,

and soft and delicious.

It's on 200 degrees Celsius,

which is, like, 400 Fahrenheit.

So that's doing that.

Here, with the peas,

what I'm going to do is drain them.

I'll catch some of that water

and then just leave that there for a second.

Let's have a look at this cheat's ketchup, here.

You're going to love this.

This can go in your fridge.

You can dip chips in it, crispy fish, crispy prawns.

Once you start dipping things in here,

you won't stop dipping things in here.

HE CHUCKLES

This messy container, by the way, keep it messy, right?

We like those flavours.

I'm going to go in now with the peas and just a tiny bit of water.

The peas will stay warmer if I just put the lid on.

And I've got one bunch of mint here.

I'm literally just going to take off that lovely sort of minty top

and just pop that in here.

Who doesn't love fish, chips and mushy peas?

It smells amazing.

A little pinch of salt goes in.

So, you can go super fine,

or I kind of quite like it with a bit of coarseness.

Now we're going to cook the fish.

So, into this pan, medium high heat,

go in with a thin layer of vegetable oil.

I'm going to use frozen fish, which I really, really love.

And this is pollock,

but it could be haddock, it could be cod.

They're thin, they're beautifully prepped,

and they're nearly always very good value.

So I'm just going to do it for two.

So, this is heating up.

I'm going to make a little batter.

So, I used to work in Japan,

and Japan specialise in tempura.

And we can use a couple of tips, right?

So I've got some self-raising flour here,

just for putting on the fish,

and I'm going to put about two tablespoons, heaped, in here.

I do want to corrupt it slightly

with cayenne or unsmoked paprika.

Teaspoon heaped in there.

Let's have a bit of colour.

A little pinch of salt.

Just enough water

to really have a batter that is thick enough to coat the fish.

So, mix this up.

Go through this fish.

Always be very wary of cutting anything frozen.

I'm cutting it in half because I want you to have success cooking it.

Four smaller bits is much easier than two bigger bits, right?

The fish has been in the flour.

Shake off the excess.

Into that batter.

Make sure the fish is beautifully coated.

Let's just test our oil.

So, we get a nice little sizzle on.

It's a little on the slow side, so I'm going to turn it up.

I've got a fork that's going to drip off any excess.

And then we go over carefully into the oil.

Let that fry for about six to seven minutes.

Now, another little technique.

That batter, go in with just a little bit of water.

It'll become much more liquidy.

When I was in Japan,

they would often take a batter that was more, kind of, drippy,

and they could just create these little webs of crispy bits.

You get surface area, you get more crunch.

Try it. Let's have fun with it.

Now I'm starting to think, like,

"How am I going to serve up my home fish and chips for two?"

So, a little tray.

We'll go for some baking paper.

Make it into a little ball.

Then open it out, so it's a bit dramatic.

Once you feel -

about two-and-a-half minutes, you can kind of use your instincts.

Can you see how this is almost cooking like a crown?

Bust it up and flip it.

Look at that!

I'm feeling it.

I've got my lemon.

I've stolen the skin of the lemon,

but I've got my wedge.

I've got my lovely peas, hot and steamy.

Minty and gorgeous.

Got our spuds.

The smell of garlic is just amazing.

You know, when you're talking about money-saving meals,

you're always thinking about what compromises you've got to make,

but this is joyful, exciting, colourful cooking.

I've got my fish here.

It's going to be flippin' brilliant.

A little salt, and that, my friends,

is my expression of fish and chip dinner

for me and Jools.

A little bit of our beautiful pickle vinegar.

This is my tray, thank you very much.

Take a little bit of cayenne pepper.

A little bit of lemon juice here.

This is tangy, crispy, delicate and flaky.

Here's the home-made pickles ketchup.

Gordon Bennett!

Let's go for the minted peas.

Sweet, full of life.

Oh, my God.

Come on, let's go for a chip.

Oh!

Soft on the inside,

crispy on the outside.

Grilled and roasted potatoes.

So good.

The fish and chip guys do what they do very, very well,

but if you want to do it at home,

keep it small, big up flavour, it will make you happy.

Enjoy.

This low-cost frozen fish supper

puts a smile on two people's faces

for £2.15 a portion.

Using budget-friendly hacks,

this is a home-made feast

that saves a wadge.

Everyone loves a sweet treat,

and this gorgeous traybake is quick,

easy, it puts smiles on people's faces,

and if you went out and bought this in a coffee shop,

it's going to cost you two or three time the price.

This blondie cake makes a brilliantly impressive addition

to an afternoon tea.

Coming in at a delicious 33p a portion,

it uses everyday jam and peanut butter

to create a bargainous but beautiful dessert.

Blondies are gorgeous.

It's like the cousin of a brownie,

and I love them to bits.

So, 200g of lovely butter.

Just throw that into a food processor.

Some golden caster sugar.

Guess how much?

Yep. 200g goes in.

Let that do its thing.

Chocolate!

White chocolate.

Break it up a little bit.

200g into the food processor.

And you'll have lovely little flecks of chocolate.

I'm going in with self-raising flour,

so that's 200g, right?

200, 200, 200, 200.

Self-raising flour has already got the raising agent in it, as well,

so it's a great ingredient to have in your cupboard,

and, of course, you get that lift - that sponginess -

that is so important.

Nice pinch of salt.

I'm going to add in four eggs.

And then we'll create a beautiful, luscious batter.

Look at that. Super-simple.

Get yourself one of those standard little enamel tins,

which is 30 centimetres by 20.

I've got some greaseproof paper that I've scrunched up,

and then you can rub it with olive oil to stop things sticking.

Let's just line that up the side of the tin.

This alone is delicious, but there's more that we can do.

So, I'm going to do a ripple on top of this lovely blondie

to incorporate more flavour, more colour and make it more delicious.

Get that batter right into the middle of the tray,

right to the edges.

This is the exciting bit.

Peanut butter and jam.

So, into a little bowl with three tablespoons of peanut butter.

If I get a little cup of water

and add that to the peanut butter,

it'll go thick, and then keep adding it,

and it'll go eventually creamy and thinner.

This is actually a brilliant way of stretching the joy of peanut butter.

Brilliant money-saving hack.

Just splurge it around, now.

I'm going to take three tablespoons' worth of lovely jam.

It could be any jam that makes you happy, right?

This is blackcurrant jam and, again,

I'm going to use a little bit of water just to let it down.

All of it goes in.

And then I'll use the back of this little teaspoon,

and I'm just going to ripple right to the edge.

I like a little bit of salt,

just because the salt and the sweet gets your taste buds going.

So that's it. In the oven it goes for half an hour

at 180 degrees Celsius, which is 350 Fahrenheit.

It's going to double in size, it's going to go golden,

the ripple is going to kind of get overwhelmed

by that beautiful white chocolate batter.

I love it.

Look at that!

Just pull it off and let it cool down for about 20 minutes,

and then I'll just slice it up on a board,

and that's going to be absolutely amazing.

I wanted to do that thing like, you know, with a tablecloth,

where you take it out, but I'm... I'm not brave enough.

So, let's just move it off.

16 nice little slices, OK?

So, we'll go in half, and then go in half this way.

Look at that.

That is just gorgeous!

Take that out to some people that you love, and you'll know about it.

And this one here,

that's for me.

Look at the cross-section -

just beautiful.

Let's go for it.

Mm! So good.

Spongy, chewy, crisp. I love it.

The white chocolate gives you this lovely sort of smooth texture.

The sourness of the blackcurrant

just cuts through the richness of the peanut butter

in the most beautiful way.

That is one of life's pleasures.

A cup of tea,

and something sweet and delicious.

Beautiful.

This blondie cake is the perfect party cake

for 16 happy people

at a very tasty 33p per portion.

Stretching peanut butter and jam further,

this quick-to-whizz-up dessert is a low-cost dreamy treat.

I'm not the only one looking for ways to big up flavour

while keeping costs down.

My mate and mentor, Gennaro Contaldo,

is an incredible chef, award-winning restaurateur...

Hallelujah!

...bestselling cookbook writer, and a big fan of a bargain.

The best way to do shopping? Buy in season.

Whatever there is in season tastes better and it's quite cheap.

That is good. Good?

Really, really good.

Actually, the beef at the moment is cheaper than lamb.

I need some egg now.

I'm going to make a fantastic pasta.

Actually, it's cheaper to make your own fresh pasta with eggs

and it's good as well.

Look at that.

Incredible value!

Ciao, arrivederci, bye-bye!

Gennaro's beef mince ragu

with beautiful home-made fresh pasta

transforms simple ingredients

into deep, delicious flavour.

Delighting four people

at a mouthwatering £1.14 per portion,

it's a thrifty feast made with big Italian love.

My earliest memory of cooking,

it was with my mother and my grandma.

We had very few simple ingredients,

but we make a great meal.

And what I'm going to do today,

this is what I used to do with my family. You will love it.

I need carrots, some rosemary, an onion.

This is what we call a sofrito.

So, cut the top, and this top one,

you can re-use it for stock.

You need about half,

then - with a sharp knife -

you do very, very small one.

Get the carrot.

You only need about half.

Cut it in small strip.

Look how many small little carrots there!

Just a little goes a long way.

And then rosemary.

You just get a couple of twigs.

I bought this one inside a little bag,

but the best way is to do,

you know, plant yourself, or buy a little plant -

it lasts all year!

So that is the cheaper way to have herbs.

I chopped the rosemary quite fine.

Now, I need a pan and three tablespoons of olive oil.

Fantastico.

If you don't have olive oil, do not worry.

You can use also vegetable oil.

You just put them on the gas.

By the way, this is not gas, this is open fire.

This is my kitchen.

This is my kingdom.

This is where I love to cook.

So, the next ingredient is the beef we bought inside the shop.

Half a kilogram. Lovely and fresh.

Perfectly minced.

Now, loosen the meat.

If there is something better in the world, I don't want to know.

Look at that!

The lovely colours start to change and brown.

Next ingredient is the tomato puree.

I've got a cup of water,

and a tablespoon of concentrated tomato puree.

Keep stirring a little bit.

Now, you go straight in.

Oh, yes.

Wonderful.

Let's cook it for about five minutes,

and we add another half cup of water.

It is unbelievably cheap to cook with tomato puree.

It's so intense.

They're worth two tins of tomato.

That is fantastico.

I need some salt.

Very, very, very little fire underneath. Can you hear it?

Plop, plop, plop, plop, plop, plop.

The perfect cooking.

Forget about it for at least 35 minutes.

Now, let's make some pasta.

Fresh pasta!

Here, I have 200g of double zero pasta flour.

Make sure it's pasta flour, don't use bread flour.

Now, with a dry cup, you do this.

Look at the well you made.

Easy?

Then, you need two large eggs.

Crack it.

One, two, OK? Now with a fork...

And while you mix it,

you grab some of the flour, and mix again.

Then you grab it.

All together.

That's fantastic, look. Just right.

Let me clean my hands for a second.

Look at the stretching.

Beautiful.

Now, this one,

it needs to rest,

because while we were moving it,

all the structure, they become tense,

but when you relax, the pasta goes...

HE SIGHS ..."Wow, thank God for that."

So, while I put a damp cloth on it, leave it for about half hour.

In the meantime, let's check the ragu now.

Oh, my God, so good.

Needs a little bit more salt,

A little bit of black pepper on it.

Let's put the water on. Fantastico.

Right. Rest, lovely.

Just going to get a little bit of flour.

Get the rolling pin.

And now, I'm going to stretch it out.

Slowly, slowly, roll it.

It's actually quite cheap to make a fresh pasta.

I used to help my mama to make it.

Fresh pasta, I used to love it.

Look at that. You can see the light.

A little bit more.

That is ready.

Little touch of flour.

You roll it.

You roll it again.

Time for cutting.

Some, they're big. Some, they're small.

This is the beauty of handmade pasta.

Now, it comes to the best moment.

Grab it...

...and let it run.

OK? Four portions.

Mamma mia, it's going to taste, this, so good.

Right, the water is boiling.

Now, salt goes in.

Beautiful. Grab the pasta.

Just put them inside.

Cover up when they're actually boiling,

they will become double in size in the water.

Ah!

This pasta!

Fantastico.

The ragu is ready.

This is what I'm talking about.

Oh, yes.

This is the way I like it.

Make sure you mix well.

This is for sharing.

Oh, yes.

Mm!

Oh, my God, it's so good.

It's very rich ragu...

...with a lovely thick pasta.

How simple it is! It's incredible.

Mm!

Full of love, full of passion, full of flavour!

Make it, enjoy it.

Gennaro's ragu serves four

for a delightful £1.14 per portion.

It maximises simple ingredients

to create massive flavour.

What's not to love?

When you want to impress,

these pork belly tacos will put

a satisfied smile on two people's faces

for around a fiver.

Coming in at a tasty £2.45 per portion,

it transforms low-cost ingredients into a restaurant-quality dinner.

This is a great dish that I love to do

when I feel like I want something that's going to have a bit of zing.

I have made this with pre-bought tortillas,

which is absolutely convenient and fun.

We're going for beautiful pork - pork belly -

one of the cheapest cuts.

I've just turned a pan on,

and I'm going to take the pork belly -

100g per person,

so 200g I've got -

slice it half a centimetre thick,

so then we're stretching a little pork a long way.

It's going to cook much quicker, as well.

Season it with salt and pepper.

Toss this up, and put it straight into the pan.

And this is going to cook for, like, ten minutes.

I'm going to get it gnarly and golden, while at the same time,

I create some nice little salsas, some lovely beans...

It's all going to happen in around 15 to 20 minutes.

Let's start thinking about a salsa.

So, a lovely, crunchy green apple.

I'm going to take a little coriander, some spring onions...

...just a couple.

Just take a little bit off the side, and create, like, a flat edge.

Then, use a sharp knife, just to go a couple of millimetres thick.

Layer up those slices,

and slice it first into matchsticks,

and then into little, tiny cubes.

Let's go in with some coriander.

Finely slice that.

It could be mint, it could be other soft herbs.

A spring onion here, and then lime.

I want to utilise every last bit of it, so I've got a fine grater.

I'll roll it first, to kind of release all that juice,

and then just do nice little strokes,

and that's going to go on my tacos at the end.

And it SMELLS incredible!

Squeeze that into the apple and spring onions.

If I ever have leftover citrus like this,

you can put that in a jug with ice and some herbs, water -

it makes a really refreshing drink.

Love that.

Let's come back to the pork, and keep tossing.

Look at that.

Just a little bit of olive oil goes in,

and a nice pinch of salt.

Chilli in there would be really nice, actually.

Just a little bit.

Come on.

Salsa number one done.

Now, we're going to do a hot salsa.

Take some frozen sweetcorn, like, two of these.

Pop them onto a gas hob, like that, or you could put it in the pan.

It'll defrost it, and put a bit of char onto the sweetcorn

to give it a bit of smokiness, which I love.

Take one ripe, cheap tomato.

Cut it in half.

Use a fine grater, and then I'm just going to rub it like this.

So, it's that simple.

Once you feel like you've got some nice kind of charred bits

on the sweetcorn here,

just kind of move this around in that lovely pork fat.

So, back to this little salsa, here.

Take a tiny bit of garlic, and grate that in.

Take that little bit of leftover fresh chilli and grate that in.

That will make all the difference.

And then, coriander.

But instead of using the leaves,

let's just take the stalks, because they're really sweet

and kind of crunchy.

I'm going to season with some salt,

a little pinch of pepper,

and a little bit of oil.

Look at the colours.

And I'll just have a little bit of vinegar.

A few drips.

The corn can come out now.

And just shave those lovely kernels.

We go into the salsa.

Beautiful.

So, very simple, lovely little salsa.

Number one and number two.

Very delicious.

Look at this pork. It's given over a lot of its fat.

A little bit of garlic,

just grate that into the pork.

I'm going to go in with a little bit of allspice.

A very typical spice used in Mexico.

It's got a beautiful fragrance.

Mix this up...

...and within 20 seconds, take it off.

Gnarly, crispy bits.

And goodness left in this pan.

Look at this little party coming along.

Da-da-da-da!

So, we've got this fat here, sort of scented with garlic.

I'm going to get a tin of beans.

Super cheap.

It's a great way to bulk out that protein from the pork.

I will go in juice and all.

And in no time at all,

it's going to cook down to be, like,

a gorgeous dense, dark, tasty bean dish.

You can amp up the allspice again if you want to here.

And then I'll use a fork just to mush up the beans.

A minute and a half of boiling.

Have a taste.

Like, correct your seasoning.

A little thimble of vinegar

just kind of lifts them.

This is going to be glorious.

All I have to do now

is think about my little tortillas and heating those up.

I just want it warmed through, so they're bendy.

So, I reckon these are done.

Bang these out, and have some fun.

Take those lovely beans, and just divide them by six.

Love it!

Then, our beautiful sweetcorn and tomato salsa.

We've got sour cream here.

And just load it up so every bite

has got some of that golden, crispy pork.

Then, chipotle hot sauce.

That - rippled with the sour cream - is a thing of joy.

With a few bits of coriander, freshness.

We've got the apple salsa.

Savoury, sweet, sour.

And last but not least, the lime zest.

Why waste things when they can just add so much?

So there you go,

the perfect little mouthful.

There's no polite way to attack it.

You've just got to get it in there.

The pork is tender, but also really crunchy.

The salsa, the apple, the spice...

Mild heat.

The char on the corn, the stodge of the beans,

it's utterly delicious.

Get a beer,

get someone you love,

and get involved.

Absolutely brilliant. Fun food.

Serving two hungry people three tacos each,

these pork belly tacos come in at

a mouthwatering £2.45 per portion.

Using simple ingredients to create restaurant quality flavour,

knock these out and enjoy.

I really wanted to come up with a hot dessert that was easy,

surprising, delicious, and also good on the wallet,

and this one is an absolute retro cracker.

This tinned pineapple tarte tatin

is a pleasing 68p per portion.

Using pre-rolled puff pastry

and a brilliant way to upgrade everyday ice cream

into an epic sweet treat.

I have started off the air fryer already.

Just four minutes of getting a bit of colour

on some lovely flaked almonds.

But, of course, you can do it in a traditional oven, as well.

This is the beginning of our story

and it's a good one!

Tinned pineapple - the memories of my childhood, my nan...

You can get fresh ones, of course,

but the tinned fruit, it's all done for you.

It's really good value,

and very, very tasty,

and it's also poached in the most beautiful little syrup.

I'm going to put nine into the air fryer.

Hey, by the way, the tray's got no rack in it.

I took the rack out.

I'm going to use a clever ingredient that I love to bits -

these jars of stem ginger.

They're in all supermarkets.

And I'm not going to use the stem ginger.

I will put my two fingers over that

and I will just pour some of that lovely ginger syrup

onto the pineapple.

About four tablespoons.

Sweet pineapple,

sort of hot and fragrant ginger syrup,

happy days.

It's going to go into the air fryer at 200 degrees Celsius -

which is, like, 400 Fahrenheit - for 20 minutes.

Halfway through, then we're going to turn the pineapple

and it'll get caramelised and gorgeous.

Smelling mighty fine.

Look at that.

The pineapples have shrunk a little bit,

and also become more malleable

and kind of softer.

So I'll turn these over.

It goes back in for ten minutes,

and that will start to catch and roast on the other side, too.

At that point, I'm going to come in with some puff pastry.

This is all made for you.

It's a brilliant little cheat.

Take a knife, and that is all I'm going to use.

So that's half of the puff pastry.

That can go either in the fridge or freezer,

and you can make sweet or savoury things with it,

which is very, very nice.

So, it's had its second ten minutes.

Bosh.

Almost gone see-through.

Just beautiful.

Go in with the pastry.

One, two, three. Use your hands just to tuck it in.

Very excited about that.

So, pastry's on top.

Back in the air fryer for ten to 12 minutes

until golden and delicious-looking,

and then we'll turn it out and we're going to serve it

with ice cream with a nice little trick.

I've got some beautiful coconut.

Coconut and pineapple,

super good friends.

So, get a nice ball of ice cream

and then I'm going to take it over,

and put it into this beautiful coconut,

and then roll it in the good stuff.

Let's do the next one.

It's like making a lovely vanilla snowball.

Last one, here we go.

I think we're coming towards our ten minutes on the air fryer.

So, let's have a little check.

I'm happy with that.

The puff pastry's lovely and golden.

While it's still warm,

I'm literally just going to turn it over onto a board.

We're going to come over with our almonds that we toasted.

Just love it.

Cut it into four.

And then, serve up your beautiful coconut vanilla balls.

Let's have a little shake of the excess.

Come on!

Taking tinned pineapple to the next level.

For well under a pound a portion,

that is a really beautiful, sweet treat.

Right.

I'll take this one, thank you very much.

And all these lovely crispy bits, look!

Retro vibes.

Mm-mm!

What's not to love?

Roasted, hot, sweet, gingery pineapple,

the flakiest pastry,

and then that coconut-encrusted vanilla ice cream.

Absolutely flippin' delicious.

Why don't you have a go

at a pineapple tarte tatin?

Joy.

This tinned pineapple tarte tatin is a treat

for four people

at a scrumptious 68p per portion.

Using low-cost tinned fruit

and punchy ginger syrup,

it's big flavour and brilliant for your budget.

Subtitles by Red Bee Media