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These are the user uploaded subtitles that are being translated: 1 00:00:02,000 --> 00:00:04,279 The cost of living is still affecting the way we all shop, 2 00:00:04,280 --> 00:00:07,079 so I really want to help in the best way I can - 3 00:00:07,080 --> 00:00:10,559 by giving you some delicious recipes that won't break the bank... 4 00:00:10,560 --> 00:00:12,679 Full of flavour, full of love, 5 00:00:12,680 --> 00:00:15,759 and it's good on your wallet, as well. 6 00:00:15,760 --> 00:00:19,319 ...inspired by classic money-saving techniques in the kitchen, 7 00:00:19,320 --> 00:00:23,679 as well as old-school tips and tricks that Nana would be proud of. 8 00:00:23,680 --> 00:00:27,239 This method is just gold and I love it. 9 00:00:27,240 --> 00:00:28,999 I'm going to show you £1 wonders 10 00:00:29,000 --> 00:00:31,599 which will come in at a pound a portion or less... 11 00:00:31,600 --> 00:00:35,479 We're talking 75p, so it's really good value. 12 00:00:35,480 --> 00:00:36,559 It's exciting. 13 00:00:36,560 --> 00:00:39,519 ...and a whole host of other money-saving meals. 14 00:00:39,520 --> 00:00:43,559 From DIY takeaways that are a fraction of the price of a delivery, 15 00:00:43,560 --> 00:00:47,079 to price-drop puddings that go as low as 21p a bun. 16 00:00:47,080 --> 00:00:50,919 Humble ingredients that are super good value, that make big flavour, 17 00:00:50,920 --> 00:00:52,800 that is what this is all about. 18 00:00:55,880 --> 00:00:57,719 From a recent trip that I did to Georgia, 19 00:00:57,720 --> 00:01:01,279 I had my mind blown with these incredible dumplings. 20 00:01:01,280 --> 00:01:05,000 They weren't just delicious, they were fantastic on the wallet. 21 00:01:07,400 --> 00:01:08,919 These easy stuffed dumplings 22 00:01:08,920 --> 00:01:09,959 are a brilliant way 23 00:01:09,960 --> 00:01:12,720 to use up leftovers whilst keeping costs down. 24 00:01:13,760 --> 00:01:16,159 {\an8}I'm rattling out two delicious stuffings - 25 00:01:16,160 --> 00:01:17,799 {\an8}one meat and one veg - 26 00:01:17,800 --> 00:01:20,199 {\an8}giving you four fat dumplings, 27 00:01:20,200 --> 00:01:22,719 {\an8}coming in at £1.06 per portion. 28 00:01:22,720 --> 00:01:24,840 {\an8}The trouble is, which one to choose? 29 00:01:26,680 --> 00:01:30,199 I'm going to take a nice, big jacket potato, about 220g, 30 00:01:30,200 --> 00:01:31,759 give it a little prick, 31 00:01:31,760 --> 00:01:34,359 whack that in the microwave for about ten minutes. 32 00:01:34,360 --> 00:01:35,519 MICROWAVE BEEPS 33 00:01:35,520 --> 00:01:36,559 Let's make the dough. 34 00:01:36,560 --> 00:01:37,759 It could not be simpler. 35 00:01:37,760 --> 00:01:41,079 500g of plain flour. 36 00:01:41,080 --> 00:01:42,719 Make a little well in the middle. 37 00:01:42,720 --> 00:01:47,759 Go in with 220ml of cold water. 38 00:01:47,760 --> 00:01:50,639 About a teaspoon of sea salt. 39 00:01:50,640 --> 00:01:52,640 Use a fork, bring it together. 40 00:01:54,800 --> 00:01:55,919 These dumplings, 41 00:01:55,920 --> 00:02:00,119 they're thought of as a very rustic mountain shepherd's dish. 42 00:02:00,120 --> 00:02:02,999 Traditionally, they would use mutton, 43 00:02:03,000 --> 00:02:04,040 and do veggie ones, as well. 44 00:02:05,120 --> 00:02:07,079 Just knead that dough. 45 00:02:07,080 --> 00:02:09,080 You don't have to make it super-smooth. 46 00:02:10,280 --> 00:02:13,199 So, I'm just going to put that under a damp cloth 47 00:02:13,200 --> 00:02:15,879 and let that relax for a little bit, 48 00:02:15,880 --> 00:02:18,119 just so it's nice and pliable. 49 00:02:18,120 --> 00:02:19,959 Now, let's do the filling. 50 00:02:19,960 --> 00:02:22,079 I'm going to make 16 in total. 51 00:02:22,080 --> 00:02:23,679 Half veggie, half meat. 52 00:02:23,680 --> 00:02:26,239 So, the meat filling is very, very simple. 53 00:02:26,240 --> 00:02:27,319 You could go pork 54 00:02:27,320 --> 00:02:28,439 and you could go beef, 55 00:02:28,440 --> 00:02:31,559 or you could blend, so I'm going to blend. 56 00:02:31,560 --> 00:02:32,879 125g of beef, 57 00:02:32,880 --> 00:02:34,919 125g of the pork. 58 00:02:34,920 --> 00:02:36,599 You can do whatever you want. 59 00:02:36,600 --> 00:02:40,439 Take this recipe as inspiration. 60 00:02:40,440 --> 00:02:42,039 So I've got one onion here, 61 00:02:42,040 --> 00:02:43,799 and I'm going to grate it 62 00:02:43,800 --> 00:02:46,159 just on a standard box grater, like this. 63 00:02:46,160 --> 00:02:48,999 So, the onion's a fantastic way to flavour the meat, 64 00:02:49,000 --> 00:02:50,399 to tenderise the meat, 65 00:02:50,400 --> 00:02:52,039 but also to bulk it out 66 00:02:52,040 --> 00:02:54,360 and take a little bit of meat a long way. 67 00:02:55,880 --> 00:02:57,759 Then, a teaspoon of sea salt, 68 00:02:57,760 --> 00:03:01,360 and a nice, heaped teaspoon of black pepper. Be generous. 69 00:03:02,840 --> 00:03:05,039 In Georgia, they were using a little chilli. 70 00:03:05,040 --> 00:03:08,359 It's a nice little hum of heat, it's beautiful. 71 00:03:08,360 --> 00:03:11,119 I did see them using coriander seeds. 72 00:03:11,120 --> 00:03:12,519 I've got fennel seeds, 73 00:03:12,520 --> 00:03:15,239 and that's particularly good with the pork. 74 00:03:15,240 --> 00:03:16,800 And just grind that up. 75 00:03:18,000 --> 00:03:20,039 And this is the most beautiful way 76 00:03:20,040 --> 00:03:22,960 to season your mincemeat and onions. 77 00:03:25,200 --> 00:03:27,119 If you haven't got a pestle and mortar, 78 00:03:27,120 --> 00:03:29,439 just get, like, a metal bowl or a pan, 79 00:03:29,440 --> 00:03:32,079 and just get a rolling pin and smash it up. 80 00:03:32,080 --> 00:03:34,919 You end up with this. Beautiful. 81 00:03:34,920 --> 00:03:36,799 I'm going to use my clean hands 82 00:03:36,800 --> 00:03:38,760 and really get all that seasoning in. 83 00:03:40,160 --> 00:03:42,439 And then, 100ml of water. 84 00:03:42,440 --> 00:03:44,199 This is the genius bit. 85 00:03:44,200 --> 00:03:46,359 It doesn't just stretch your meat to go further. 86 00:03:46,360 --> 00:03:49,359 When it cooks, it creates this incredible broth 87 00:03:49,360 --> 00:03:53,160 that you can drink out of the dumpling. It's quite extraordinary. 88 00:03:54,640 --> 00:03:56,799 So, the meat one's done. 89 00:03:56,800 --> 00:03:58,360 Let's do the veggie one now. 90 00:03:59,520 --> 00:04:01,439 Our beautiful jacket potato, 91 00:04:01,440 --> 00:04:02,919 that's nice and done. 92 00:04:02,920 --> 00:04:06,519 I've got 200g of this lovely spinach, here. 93 00:04:06,520 --> 00:04:08,440 I have it all the time in my freezer. 94 00:04:12,480 --> 00:04:15,039 I'm going to pop this in for a minute. 95 00:04:15,040 --> 00:04:17,200 MICROWAVE BEEPS Just defrosting. 96 00:04:19,840 --> 00:04:22,640 MICROWAVE BEEPS OK, so spinach - defrosted. 97 00:04:23,880 --> 00:04:25,799 Take a clean tea towel, 98 00:04:25,800 --> 00:04:27,799 simply wrap it up like that, 99 00:04:27,800 --> 00:04:29,240 and just squeeze it. 100 00:04:30,920 --> 00:04:33,399 So, we have these lovely greens here. 101 00:04:33,400 --> 00:04:36,879 This is dense in texture and flavour. 102 00:04:36,880 --> 00:04:39,279 So, I'm going to use just 100g 103 00:04:39,280 --> 00:04:41,559 of Swiss chard or rainbow chard. 104 00:04:41,560 --> 00:04:45,039 You can use kale, you can use cabbage - 105 00:04:45,040 --> 00:04:48,239 any greens, you can integrate into this filling, 106 00:04:48,240 --> 00:04:50,120 and they're all delicious. 107 00:04:54,160 --> 00:04:56,800 So, the leaves probably only need one minute. 108 00:04:58,480 --> 00:04:59,599 Look at the colour. 109 00:04:59,600 --> 00:05:00,879 Very, very beautiful. 110 00:05:00,880 --> 00:05:03,599 The stalks need two or three minutes. 111 00:05:03,600 --> 00:05:06,400 Just use a slotted spoon to take these out. 112 00:05:10,640 --> 00:05:12,959 Split this potato in half. 113 00:05:12,960 --> 00:05:15,159 You can see it's hot and fluffy. 114 00:05:15,160 --> 00:05:17,440 Then, chop through that potato. 115 00:05:18,560 --> 00:05:19,639 You can go super fine, 116 00:05:19,640 --> 00:05:21,079 you can go super chunky. 117 00:05:21,080 --> 00:05:22,679 There is no right or wrong. 118 00:05:22,680 --> 00:05:25,279 We have the creaminess of the potato, 119 00:05:25,280 --> 00:05:28,119 the lovely irony freshness of the greens. 120 00:05:28,120 --> 00:05:30,879 Season it with salt and pepper. 121 00:05:30,880 --> 00:05:32,959 But also, I'm going to use some cheese - 122 00:05:32,960 --> 00:05:34,999 Cheddar cheese, because it's great value, 123 00:05:35,000 --> 00:05:36,839 and I've got some cottage cheese, 124 00:05:36,840 --> 00:05:39,759 because that tang I love in here, but also, the curds, 125 00:05:39,760 --> 00:05:42,799 they start to melt and they go a little bit like mini mozzarellas. 126 00:05:42,800 --> 00:05:44,879 So, half a little tub goes in, 127 00:05:44,880 --> 00:05:48,480 and then about 40g of Cheddar cheese. Beautiful. 128 00:05:49,640 --> 00:05:52,319 Veg, cheese, seasoning, potato. 129 00:05:52,320 --> 00:05:53,799 Really simple. 130 00:05:53,800 --> 00:05:56,239 That's our beautiful veggie filling, 131 00:05:56,240 --> 00:05:58,279 and now, let's make the dumplings. 132 00:05:58,280 --> 00:06:00,319 This is the fun bit, right? 133 00:06:00,320 --> 00:06:04,639 Take our dough and roll that roughly into a sausage. 134 00:06:04,640 --> 00:06:06,079 Cut this into 16, 135 00:06:06,080 --> 00:06:08,359 and each one into quarters, 136 00:06:08,360 --> 00:06:12,080 and each quarter into half. 137 00:06:14,320 --> 00:06:15,440 Some might be slightly bigger. 138 00:06:17,640 --> 00:06:19,759 Take a tiny bit of extra flour - 139 00:06:19,760 --> 00:06:21,519 just for dusting - 140 00:06:21,520 --> 00:06:23,919 and you can use a rolling pin 141 00:06:23,920 --> 00:06:25,679 or something similar. 142 00:06:25,680 --> 00:06:28,079 So look, about that big. 143 00:06:28,080 --> 00:06:30,199 If you do this badly, 144 00:06:30,200 --> 00:06:32,079 the results are still very good. 145 00:06:32,080 --> 00:06:33,160 Think rustic. 146 00:06:38,680 --> 00:06:43,479 Last one, and I've got a pot of boiling water that's been salted 147 00:06:43,480 --> 00:06:45,119 that I'm going to cook them in. 148 00:06:45,120 --> 00:06:47,559 Right, let's stuff some dumplings. 149 00:06:47,560 --> 00:06:48,639 Meat one first. 150 00:06:48,640 --> 00:06:49,879 Flatten it out, 151 00:06:49,880 --> 00:06:52,479 and it's that very technical way of measuring 152 00:06:52,480 --> 00:06:56,879 by taking a spoon and roughly cutting it in half, 153 00:06:56,880 --> 00:06:58,760 and then roughly into eighths. 154 00:06:59,960 --> 00:07:01,679 Let's start with this one, 155 00:07:01,680 --> 00:07:04,399 and then I'm going to put it in the middle like that. 156 00:07:04,400 --> 00:07:06,879 Pick up this piece of dough like this, 157 00:07:06,880 --> 00:07:08,639 then we take this bit here, 158 00:07:08,640 --> 00:07:10,479 and we pleat it over, right? 159 00:07:10,480 --> 00:07:13,759 Now, I'm going to pinch each one to each other, 160 00:07:13,760 --> 00:07:16,399 and then I simply repeat. 161 00:07:16,400 --> 00:07:19,519 Pleat it, pinch, pleat it, pinch. 162 00:07:19,520 --> 00:07:21,719 Then, we really squeeze that last one together. 163 00:07:21,720 --> 00:07:23,559 See how I'm pinching at the top? 164 00:07:23,560 --> 00:07:25,319 Then, I hold it in my palm like that, 165 00:07:25,320 --> 00:07:26,919 then I really make that seal, 166 00:07:26,920 --> 00:07:28,959 then I clasp it with my hand, 167 00:07:28,960 --> 00:07:31,039 and I pull this off, right? 168 00:07:31,040 --> 00:07:33,439 So that's what you end up with. 169 00:07:33,440 --> 00:07:35,319 Just push it in like that, 170 00:07:35,320 --> 00:07:36,999 and then clasp, and off. 171 00:07:37,000 --> 00:07:38,319 Very simple. 172 00:07:38,320 --> 00:07:40,120 Just look how beautiful that is! 173 00:07:42,800 --> 00:07:45,679 What I love about this recipe is it looks really technical and flashy, 174 00:07:45,680 --> 00:07:49,199 but it really is very, very simple to do. 175 00:07:49,200 --> 00:07:51,320 So, eight beautiful meat ones. 176 00:07:54,920 --> 00:07:56,559 Then we're on to the veggie one. 177 00:07:56,560 --> 00:07:58,479 Same approach to filling this. 178 00:07:58,480 --> 00:08:00,360 I'm just pleating it. Pinch. 179 00:08:04,160 --> 00:08:05,480 Let's do the last one. 180 00:08:07,880 --> 00:08:10,160 In we'll go with the dumplings. 181 00:08:11,480 --> 00:08:12,479 Put the lid on top, 182 00:08:12,480 --> 00:08:14,199 bring it back up to the boil. 183 00:08:14,200 --> 00:08:16,039 The veggie ones will go a little flatter, 184 00:08:16,040 --> 00:08:18,959 and then the meat ones normally plump up a little bit more. 185 00:08:18,960 --> 00:08:20,960 Seven minutes and then, we can eat it. 186 00:08:26,920 --> 00:08:27,920 Look at that! 187 00:08:30,600 --> 00:08:32,160 That's something a little bit different. 188 00:08:35,960 --> 00:08:37,199 So, this is not classic, 189 00:08:37,200 --> 00:08:38,319 but I can't help myself - 190 00:08:38,320 --> 00:08:41,839 but give it just a little bit of extra virgin olive oil, 191 00:08:41,840 --> 00:08:43,359 maybe a little black pepper. 192 00:08:43,360 --> 00:08:45,639 You can finish it with some herbs. 193 00:08:45,640 --> 00:08:48,479 A bit of parsley, could be a little bit of mint. 194 00:08:48,480 --> 00:08:52,359 What I love about the principle of this beautiful dumpling idea 195 00:08:52,360 --> 00:08:53,879 is you could change the meats, 196 00:08:53,880 --> 00:08:55,479 you could change the vegetables, 197 00:08:55,480 --> 00:08:57,879 you can even do fish ones as well. 198 00:08:57,880 --> 00:08:59,079 But look at that. 199 00:08:59,080 --> 00:09:00,560 Hot, steamy and exciting. 200 00:09:01,800 --> 00:09:04,399 Let's go for the meat dumpling first. 201 00:09:04,400 --> 00:09:05,760 The idea is you go to the end... 202 00:09:07,240 --> 00:09:09,399 ...and take a little bit off, like that. 203 00:09:09,400 --> 00:09:12,759 Now, inside here is not just dumpling and meat. 204 00:09:12,760 --> 00:09:15,079 There's a broth, almost like a consomme. 205 00:09:15,080 --> 00:09:16,519 Pure deliciousness. 206 00:09:16,520 --> 00:09:17,999 Forgive the manners, 207 00:09:18,000 --> 00:09:19,400 but here we go. 208 00:09:22,240 --> 00:09:25,479 Mm! The meat is so soft and tender. 209 00:09:25,480 --> 00:09:27,799 The seasoning is sublime. 210 00:09:27,800 --> 00:09:29,719 So, we've got the chilli in there, very subtle. 211 00:09:29,720 --> 00:09:32,119 The fennel seeds, delicious with the pork. 212 00:09:32,120 --> 00:09:35,599 And then you've got the coriander seeds, amazing with the beef. 213 00:09:35,600 --> 00:09:37,599 This one here is a veggie one. 214 00:09:37,600 --> 00:09:38,840 Completely different. 215 00:09:40,920 --> 00:09:44,919 You get that lovely irony freshness from the chard and the spinach, 216 00:09:44,920 --> 00:09:46,359 and then that cottage cheese 217 00:09:46,360 --> 00:09:48,839 has got that sourness and that tang and creaminess. 218 00:09:48,840 --> 00:09:50,239 Why don't you have a go? 219 00:09:50,240 --> 00:09:51,519 Follow what's in your fridge, 220 00:09:51,520 --> 00:09:52,679 what leftovers you've got, 221 00:09:52,680 --> 00:09:55,519 what's in season and best value, as well. 222 00:09:55,520 --> 00:09:57,840 Fantastic for keeping costs down, too. 223 00:10:00,480 --> 00:10:02,519 {\an8}This easy but impressive recipe 224 00:10:02,520 --> 00:10:05,639 {\an8}serves four at £1.06 per portion. 225 00:10:05,640 --> 00:10:06,919 And assuming that you've got 226 00:10:06,920 --> 00:10:08,239 the basics at home like salt, 227 00:10:08,240 --> 00:10:09,359 pepper, and oil, 228 00:10:09,360 --> 00:10:10,839 then I've taken the average cost 229 00:10:10,840 --> 00:10:12,319 of each ingredient - 230 00:10:12,320 --> 00:10:13,959 and the quantity used - 231 00:10:13,960 --> 00:10:15,880 across the three biggest supermarkets. 232 00:10:28,760 --> 00:10:30,839 We all love fish and chips from the chippy, 233 00:10:30,840 --> 00:10:32,279 but if you want to try it at home, 234 00:10:32,280 --> 00:10:34,319 this cheat's fish and chips 235 00:10:34,320 --> 00:10:38,279 comes in at a delicious £2.15 per portion. 236 00:10:38,280 --> 00:10:39,799 With easy battered fish, 237 00:10:39,800 --> 00:10:41,319 an epic spin on chips, 238 00:10:41,320 --> 00:10:44,319 and a cheeky tip to essentially get free vinegar, 239 00:10:44,320 --> 00:10:46,279 it's less than a third of the price 240 00:10:46,280 --> 00:10:48,000 of your average UK takeaway. 241 00:10:49,080 --> 00:10:51,279 When I get a craving for fish and chips, 242 00:10:51,280 --> 00:10:53,239 I just need to get my hit. 243 00:10:53,240 --> 00:10:55,559 So, I've got a few little twists in the tail 244 00:10:55,560 --> 00:10:57,439 that I think are quite interesting. 245 00:10:57,440 --> 00:10:59,119 Let's start with the chips. 246 00:10:59,120 --> 00:11:01,199 I could parboil them in oil or water. 247 00:11:01,200 --> 00:11:02,279 I'm not going to. 248 00:11:02,280 --> 00:11:03,439 I'm going to grill them. 249 00:11:03,440 --> 00:11:05,919 Now, you could do this in a pan, or a griddle pan, 250 00:11:05,920 --> 00:11:07,559 but I'm going to get a bar mark on there, 251 00:11:07,560 --> 00:11:09,599 and then I'm going to bake it in the oven. 252 00:11:09,600 --> 00:11:12,800 This is going to be a chip like you've never had before. 253 00:11:13,880 --> 00:11:15,239 Get yourself some potatoes. 254 00:11:15,240 --> 00:11:16,359 So, I've washed these. 255 00:11:16,360 --> 00:11:17,719 I'm not going to peel them. 256 00:11:17,720 --> 00:11:19,920 Go about one centimetre thick, like that. 257 00:11:21,400 --> 00:11:24,599 Now, this griddle pan has been preheated, so it's hot. 258 00:11:24,600 --> 00:11:27,679 What it's going to do is par-cook the potatoes, 259 00:11:27,680 --> 00:11:29,119 then it's going to give you the bar marks. 260 00:11:29,120 --> 00:11:30,239 That's going to give you char. 261 00:11:30,240 --> 00:11:32,119 Char gives you flavour. 262 00:11:32,120 --> 00:11:33,679 Once you've bar marked it up, 263 00:11:33,680 --> 00:11:35,279 in a tray, olive oil, in the oven. 264 00:11:35,280 --> 00:11:37,599 It's going to be utterly, utterly delicious. 265 00:11:37,600 --> 00:11:39,679 Now, if you haven't got a griddle pan, 266 00:11:39,680 --> 00:11:42,599 feel free to use a normal frying pan, 267 00:11:42,600 --> 00:11:45,439 and just scald it in exactly the same way, 268 00:11:45,440 --> 00:11:47,159 and it works brilliantly. 269 00:11:47,160 --> 00:11:48,519 So, potatoes are on. 270 00:11:48,520 --> 00:11:51,039 Going to get a little roasting tray, 271 00:11:51,040 --> 00:11:52,959 a speed peeler, and a lemon. 272 00:11:52,960 --> 00:11:55,359 I'm going to steal some of this zest 273 00:11:55,360 --> 00:11:59,799 and that - roasted with those char-marked, beautiful potatoes - 274 00:11:59,800 --> 00:12:02,319 is going to be a thing of joy. 275 00:12:02,320 --> 00:12:04,439 So, a little garlic clove. 276 00:12:04,440 --> 00:12:06,319 I'm just going to squash it. 277 00:12:06,320 --> 00:12:08,439 And with the lemon, just scrunch it. 278 00:12:08,440 --> 00:12:11,079 The natural oils in this smell amazing. 279 00:12:11,080 --> 00:12:13,319 If you've got any kind of woody herbs - 280 00:12:13,320 --> 00:12:16,039 like some rosemary, or some thyme, or some sage - 281 00:12:16,040 --> 00:12:17,720 just nick, like, one sprig. 282 00:12:19,320 --> 00:12:21,759 And we'll get that into our tray 283 00:12:21,760 --> 00:12:24,719 with a little tablespoon of olive oil, 284 00:12:24,720 --> 00:12:30,279 and that will be the receiving kind of party to these amazing potatoes. 285 00:12:30,280 --> 00:12:31,959 And you can see it's already cooking - 286 00:12:31,960 --> 00:12:34,559 blistering and charring these spuds. 287 00:12:34,560 --> 00:12:35,600 That's what you get. 288 00:12:37,000 --> 00:12:38,919 I've got a kettle on here. 289 00:12:38,920 --> 00:12:42,679 We're going to go from potatoes to beautiful frozen peas. 290 00:12:42,680 --> 00:12:44,639 400g. 291 00:12:44,640 --> 00:12:48,159 And I'm just going to boil these for a couple of minutes. 292 00:12:48,160 --> 00:12:49,439 I'm going to do a little hack now. 293 00:12:49,440 --> 00:12:52,479 We're going to take everyday pickles. 294 00:12:52,480 --> 00:12:56,599 Pickles in a vinegar, in your fridge, standard stuff. 295 00:12:56,600 --> 00:13:02,319 And I'm going to remove these little pickles in here. 296 00:13:02,320 --> 00:13:06,079 I'm going to make an uncooked pickle ketchup. 297 00:13:06,080 --> 00:13:08,999 Trust me on this one, it's a thing. 298 00:13:09,000 --> 00:13:11,119 I'll put a little swig of that vinegar in, 299 00:13:11,120 --> 00:13:13,079 but have a little look at this vinegar. 300 00:13:13,080 --> 00:13:15,519 Can you see? This is like a standard one, it's not posh or nothing. 301 00:13:15,520 --> 00:13:17,999 There's a little bit of herb in there, there's some mustard seeds. 302 00:13:18,000 --> 00:13:19,279 We don't want to waste that. 303 00:13:19,280 --> 00:13:21,079 I'm going to get one of these, 304 00:13:21,080 --> 00:13:23,639 which I got off the internet. Remember these? 305 00:13:23,640 --> 00:13:26,559 My conscience is telling me, "Jamie, use a funnel," 306 00:13:26,560 --> 00:13:28,999 but then my kind of, like, Jedi side goes, 307 00:13:29,000 --> 00:13:31,959 "You don't need a funnel, Jamie, you can do this." 308 00:13:31,960 --> 00:13:35,359 So I'm going to pour with complete conviction. 309 00:13:35,360 --> 00:13:36,919 HE CHUCKLES 310 00:13:36,920 --> 00:13:38,919 I would call that a partial success. 311 00:13:38,920 --> 00:13:41,680 So, that is our little pickles vinegar. 312 00:13:43,080 --> 00:13:45,879 So, this is one bunch of dill, stalks and all. 313 00:13:45,880 --> 00:13:47,159 Whazz it up for a couple of minutes 314 00:13:47,160 --> 00:13:48,960 until it's as smooth as you can get it. 315 00:13:51,920 --> 00:13:52,999 Potatoes. 316 00:13:53,000 --> 00:13:56,639 We're literally just going to put this in here, like that. 317 00:13:56,640 --> 00:13:59,359 Toss it up in the rosemary and the lemon. 318 00:13:59,360 --> 00:14:02,440 Just make sure every spud is just loved. 319 00:14:04,240 --> 00:14:05,240 Give it a little bit of salt. 320 00:14:06,400 --> 00:14:07,400 Some pepper. 321 00:14:08,480 --> 00:14:09,759 In the oven now for, like, 322 00:14:09,760 --> 00:14:12,119 20 to 30 minutes until golden, crisp, 323 00:14:12,120 --> 00:14:13,599 and soft and delicious. 324 00:14:13,600 --> 00:14:15,279 It's on 200 degrees Celsius, 325 00:14:15,280 --> 00:14:17,239 which is, like, 400 Fahrenheit. 326 00:14:17,240 --> 00:14:19,159 So that's doing that. 327 00:14:19,160 --> 00:14:20,599 Here, with the peas, 328 00:14:20,600 --> 00:14:23,079 what I'm going to do is drain them. 329 00:14:23,080 --> 00:14:25,199 I'll catch some of that water 330 00:14:25,200 --> 00:14:29,079 and then just leave that there for a second. 331 00:14:29,080 --> 00:14:33,399 Let's have a look at this cheat's ketchup, here. 332 00:14:33,400 --> 00:14:35,239 You're going to love this. 333 00:14:35,240 --> 00:14:37,119 This can go in your fridge. 334 00:14:37,120 --> 00:14:40,719 You can dip chips in it, crispy fish, crispy prawns. 335 00:14:40,720 --> 00:14:42,279 Once you start dipping things in here, 336 00:14:42,280 --> 00:14:43,919 you won't stop dipping things in here. 337 00:14:43,920 --> 00:14:45,079 HE CHUCKLES 338 00:14:45,080 --> 00:14:48,519 This messy container, by the way, keep it messy, right? 339 00:14:48,520 --> 00:14:49,639 We like those flavours. 340 00:14:49,640 --> 00:14:54,599 I'm going to go in now with the peas and just a tiny bit of water. 341 00:14:54,600 --> 00:14:58,399 The peas will stay warmer if I just put the lid on. 342 00:14:58,400 --> 00:15:00,479 And I've got one bunch of mint here. 343 00:15:00,480 --> 00:15:04,599 I'm literally just going to take off that lovely sort of minty top 344 00:15:04,600 --> 00:15:06,600 and just pop that in here. 345 00:15:08,040 --> 00:15:11,039 Who doesn't love fish, chips and mushy peas? 346 00:15:11,040 --> 00:15:12,319 It smells amazing. 347 00:15:12,320 --> 00:15:15,159 A little pinch of salt goes in. 348 00:15:15,160 --> 00:15:16,559 So, you can go super fine, 349 00:15:16,560 --> 00:15:19,799 or I kind of quite like it with a bit of coarseness. 350 00:15:19,800 --> 00:15:21,879 Now we're going to cook the fish. 351 00:15:21,880 --> 00:15:24,279 So, into this pan, medium high heat, 352 00:15:24,280 --> 00:15:27,160 go in with a thin layer of vegetable oil. 353 00:15:28,400 --> 00:15:33,159 I'm going to use frozen fish, which I really, really love. 354 00:15:33,160 --> 00:15:34,839 And this is pollock, 355 00:15:34,840 --> 00:15:37,039 but it could be haddock, it could be cod. 356 00:15:37,040 --> 00:15:39,279 They're thin, they're beautifully prepped, 357 00:15:39,280 --> 00:15:41,040 and they're nearly always very good value. 358 00:15:42,120 --> 00:15:44,039 So I'm just going to do it for two. 359 00:15:44,040 --> 00:15:45,839 So, this is heating up. 360 00:15:45,840 --> 00:15:48,599 I'm going to make a little batter. 361 00:15:48,600 --> 00:15:52,119 So, I used to work in Japan, 362 00:15:52,120 --> 00:15:54,599 and Japan specialise in tempura. 363 00:15:54,600 --> 00:15:56,759 And we can use a couple of tips, right? 364 00:15:56,760 --> 00:15:59,199 So I've got some self-raising flour here, 365 00:15:59,200 --> 00:16:00,399 just for putting on the fish, 366 00:16:00,400 --> 00:16:04,239 and I'm going to put about two tablespoons, heaped, in here. 367 00:16:04,240 --> 00:16:06,319 I do want to corrupt it slightly 368 00:16:06,320 --> 00:16:09,399 with cayenne or unsmoked paprika. 369 00:16:09,400 --> 00:16:10,799 Teaspoon heaped in there. 370 00:16:10,800 --> 00:16:12,279 Let's have a bit of colour. 371 00:16:12,280 --> 00:16:14,359 A little pinch of salt. 372 00:16:14,360 --> 00:16:15,999 Just enough water 373 00:16:16,000 --> 00:16:21,999 to really have a batter that is thick enough to coat the fish. 374 00:16:22,000 --> 00:16:23,960 So, mix this up. 375 00:16:25,440 --> 00:16:26,479 Go through this fish. 376 00:16:26,480 --> 00:16:30,359 Always be very wary of cutting anything frozen. 377 00:16:30,360 --> 00:16:33,959 I'm cutting it in half because I want you to have success cooking it. 378 00:16:33,960 --> 00:16:37,719 Four smaller bits is much easier than two bigger bits, right? 379 00:16:37,720 --> 00:16:40,319 The fish has been in the flour. 380 00:16:40,320 --> 00:16:41,879 Shake off the excess. 381 00:16:41,880 --> 00:16:43,120 Into that batter. 382 00:16:44,920 --> 00:16:46,720 Make sure the fish is beautifully coated. 383 00:16:47,720 --> 00:16:49,439 Let's just test our oil. 384 00:16:49,440 --> 00:16:51,919 So, we get a nice little sizzle on. 385 00:16:51,920 --> 00:16:54,879 It's a little on the slow side, so I'm going to turn it up. 386 00:16:54,880 --> 00:16:57,839 I've got a fork that's going to drip off any excess. 387 00:16:57,840 --> 00:17:01,479 And then we go over carefully into the oil. 388 00:17:01,480 --> 00:17:04,079 Let that fry for about six to seven minutes. 389 00:17:04,080 --> 00:17:05,799 Now, another little technique. 390 00:17:05,800 --> 00:17:08,439 That batter, go in with just a little bit of water. 391 00:17:08,440 --> 00:17:10,799 It'll become much more liquidy. 392 00:17:10,800 --> 00:17:12,359 When I was in Japan, 393 00:17:12,360 --> 00:17:17,519 they would often take a batter that was more, kind of, drippy, 394 00:17:17,520 --> 00:17:20,879 and they could just create these little webs of crispy bits. 395 00:17:20,880 --> 00:17:23,159 You get surface area, you get more crunch. 396 00:17:23,160 --> 00:17:24,400 Try it. Let's have fun with it. 397 00:17:25,720 --> 00:17:27,199 Now I'm starting to think, like, 398 00:17:27,200 --> 00:17:31,359 "How am I going to serve up my home fish and chips for two?" 399 00:17:31,360 --> 00:17:32,679 So, a little tray. 400 00:17:32,680 --> 00:17:34,320 We'll go for some baking paper. 401 00:17:36,680 --> 00:17:37,680 Make it into a little ball. 402 00:17:40,240 --> 00:17:43,720 Then open it out, so it's a bit dramatic. 403 00:17:44,920 --> 00:17:45,999 Once you feel - 404 00:17:46,000 --> 00:17:49,000 about two-and-a-half minutes, you can kind of use your instincts. 405 00:17:50,560 --> 00:17:52,880 Can you see how this is almost cooking like a crown? 406 00:17:53,960 --> 00:17:55,320 Bust it up and flip it. 407 00:17:57,280 --> 00:17:58,319 Look at that! 408 00:17:58,320 --> 00:17:59,719 I'm feeling it. 409 00:17:59,720 --> 00:18:01,359 I've got my lemon. 410 00:18:01,360 --> 00:18:03,559 I've stolen the skin of the lemon, 411 00:18:03,560 --> 00:18:05,519 but I've got my wedge. 412 00:18:05,520 --> 00:18:09,719 I've got my lovely peas, hot and steamy. 413 00:18:09,720 --> 00:18:11,800 Minty and gorgeous. 414 00:18:14,440 --> 00:18:15,680 Got our spuds. 415 00:18:17,200 --> 00:18:19,600 The smell of garlic is just amazing. 416 00:18:20,960 --> 00:18:23,519 You know, when you're talking about money-saving meals, 417 00:18:23,520 --> 00:18:26,719 you're always thinking about what compromises you've got to make, 418 00:18:26,720 --> 00:18:30,080 but this is joyful, exciting, colourful cooking. 419 00:18:31,600 --> 00:18:33,479 I've got my fish here. 420 00:18:33,480 --> 00:18:35,560 It's going to be flippin' brilliant. 421 00:18:38,120 --> 00:18:41,919 A little salt, and that, my friends, 422 00:18:41,920 --> 00:18:46,439 is my expression of fish and chip dinner 423 00:18:46,440 --> 00:18:47,680 for me and Jools. 424 00:18:49,000 --> 00:18:51,400 A little bit of our beautiful pickle vinegar. 425 00:18:52,960 --> 00:18:55,759 This is my tray, thank you very much. 426 00:18:55,760 --> 00:18:57,160 Take a little bit of cayenne pepper. 427 00:18:58,640 --> 00:19:00,280 A little bit of lemon juice here. 428 00:19:06,560 --> 00:19:08,680 This is tangy, crispy, delicate and flaky. 429 00:19:09,720 --> 00:19:12,000 Here's the home-made pickles ketchup. 430 00:19:15,520 --> 00:19:17,119 Gordon Bennett! 431 00:19:17,120 --> 00:19:18,520 Let's go for the minted peas. 432 00:19:21,240 --> 00:19:22,680 Sweet, full of life. 433 00:19:24,480 --> 00:19:25,999 Oh, my God. 434 00:19:26,000 --> 00:19:27,040 Come on, let's go for a chip. 435 00:19:29,360 --> 00:19:30,399 Oh! 436 00:19:30,400 --> 00:19:31,599 Soft on the inside, 437 00:19:31,600 --> 00:19:32,999 crispy on the outside. 438 00:19:33,000 --> 00:19:34,439 Grilled and roasted potatoes. 439 00:19:34,440 --> 00:19:35,599 So good. 440 00:19:35,600 --> 00:19:38,719 The fish and chip guys do what they do very, very well, 441 00:19:38,720 --> 00:19:40,639 but if you want to do it at home, 442 00:19:40,640 --> 00:19:44,919 keep it small, big up flavour, it will make you happy. 443 00:19:44,920 --> 00:19:46,120 Enjoy. 444 00:19:48,400 --> 00:19:50,439 This low-cost frozen fish supper 445 00:19:50,440 --> 00:19:52,639 puts a smile on two people's faces 446 00:19:52,640 --> 00:19:54,999 for £2.15 a portion. 447 00:19:55,000 --> 00:19:56,799 Using budget-friendly hacks, 448 00:19:56,800 --> 00:19:58,079 this is a home-made feast 449 00:19:58,080 --> 00:19:59,400 that saves a wadge. 450 00:20:10,040 --> 00:20:11,999 Everyone loves a sweet treat, 451 00:20:12,000 --> 00:20:14,199 and this gorgeous traybake is quick, 452 00:20:14,200 --> 00:20:16,679 easy, it puts smiles on people's faces, 453 00:20:16,680 --> 00:20:18,879 and if you went out and bought this in a coffee shop, 454 00:20:18,880 --> 00:20:21,480 it's going to cost you two or three time the price. 455 00:20:22,840 --> 00:20:25,879 This blondie cake makes a brilliantly impressive addition 456 00:20:25,880 --> 00:20:27,719 to an afternoon tea. 457 00:20:27,720 --> 00:20:31,119 Coming in at a delicious 33p a portion, 458 00:20:31,120 --> 00:20:34,039 it uses everyday jam and peanut butter 459 00:20:34,040 --> 00:20:36,160 to create a bargainous but beautiful dessert. 460 00:20:37,560 --> 00:20:38,999 Blondies are gorgeous. 461 00:20:39,000 --> 00:20:41,399 It's like the cousin of a brownie, 462 00:20:41,400 --> 00:20:42,919 and I love them to bits. 463 00:20:42,920 --> 00:20:45,519 So, 200g of lovely butter. 464 00:20:45,520 --> 00:20:48,439 Just throw that into a food processor. 465 00:20:48,440 --> 00:20:49,759 Some golden caster sugar. 466 00:20:49,760 --> 00:20:50,839 Guess how much? 467 00:20:50,840 --> 00:20:53,280 Yep. 200g goes in. 468 00:20:54,520 --> 00:20:55,520 Let that do its thing. 469 00:20:57,600 --> 00:20:58,640 Chocolate! 470 00:21:00,080 --> 00:21:01,359 White chocolate. 471 00:21:01,360 --> 00:21:02,480 Break it up a little bit. 472 00:21:04,720 --> 00:21:07,439 200g into the food processor. 473 00:21:07,440 --> 00:21:09,360 And you'll have lovely little flecks of chocolate. 474 00:21:13,080 --> 00:21:15,279 I'm going in with self-raising flour, 475 00:21:15,280 --> 00:21:17,119 so that's 200g, right? 476 00:21:17,120 --> 00:21:19,679 200, 200, 200, 200. 477 00:21:19,680 --> 00:21:22,839 Self-raising flour has already got the raising agent in it, as well, 478 00:21:22,840 --> 00:21:25,279 so it's a great ingredient to have in your cupboard, 479 00:21:25,280 --> 00:21:27,599 and, of course, you get that lift - that sponginess - 480 00:21:27,600 --> 00:21:29,159 that is so important. 481 00:21:29,160 --> 00:21:30,480 Nice pinch of salt. 482 00:21:34,800 --> 00:21:36,280 I'm going to add in four eggs. 483 00:21:37,440 --> 00:21:40,560 And then we'll create a beautiful, luscious batter. 484 00:21:50,320 --> 00:21:52,399 Look at that. Super-simple. 485 00:21:52,400 --> 00:21:55,999 Get yourself one of those standard little enamel tins, 486 00:21:56,000 --> 00:21:58,079 which is 30 centimetres by 20. 487 00:21:58,080 --> 00:22:00,759 I've got some greaseproof paper that I've scrunched up, 488 00:22:00,760 --> 00:22:04,999 and then you can rub it with olive oil to stop things sticking. 489 00:22:05,000 --> 00:22:08,560 Let's just line that up the side of the tin. 490 00:22:09,720 --> 00:22:13,879 This alone is delicious, but there's more that we can do. 491 00:22:13,880 --> 00:22:18,959 So, I'm going to do a ripple on top of this lovely blondie 492 00:22:18,960 --> 00:22:23,359 to incorporate more flavour, more colour and make it more delicious. 493 00:22:23,360 --> 00:22:27,279 Get that batter right into the middle of the tray, 494 00:22:27,280 --> 00:22:28,959 right to the edges. 495 00:22:28,960 --> 00:22:31,159 This is the exciting bit. 496 00:22:31,160 --> 00:22:33,999 Peanut butter and jam. 497 00:22:34,000 --> 00:22:39,159 So, into a little bowl with three tablespoons of peanut butter. 498 00:22:39,160 --> 00:22:42,039 If I get a little cup of water 499 00:22:42,040 --> 00:22:45,359 and add that to the peanut butter, 500 00:22:45,360 --> 00:22:47,839 it'll go thick, and then keep adding it, 501 00:22:47,840 --> 00:22:50,519 and it'll go eventually creamy and thinner. 502 00:22:50,520 --> 00:22:55,799 This is actually a brilliant way of stretching the joy of peanut butter. 503 00:22:55,800 --> 00:22:58,719 Brilliant money-saving hack. 504 00:22:58,720 --> 00:23:00,320 Just splurge it around, now. 505 00:23:01,680 --> 00:23:05,279 I'm going to take three tablespoons' worth of lovely jam. 506 00:23:05,280 --> 00:23:07,759 It could be any jam that makes you happy, right? 507 00:23:07,760 --> 00:23:10,319 This is blackcurrant jam and, again, 508 00:23:10,320 --> 00:23:13,080 I'm going to use a little bit of water just to let it down. 509 00:23:16,240 --> 00:23:17,719 All of it goes in. 510 00:23:17,720 --> 00:23:21,359 And then I'll use the back of this little teaspoon, 511 00:23:21,360 --> 00:23:23,800 and I'm just going to ripple right to the edge. 512 00:23:25,120 --> 00:23:26,519 I like a little bit of salt, 513 00:23:26,520 --> 00:23:29,440 just because the salt and the sweet gets your taste buds going. 514 00:23:30,680 --> 00:23:33,279 So that's it. In the oven it goes for half an hour 515 00:23:33,280 --> 00:23:36,519 at 180 degrees Celsius, which is 350 Fahrenheit. 516 00:23:36,520 --> 00:23:39,159 It's going to double in size, it's going to go golden, 517 00:23:39,160 --> 00:23:41,159 the ripple is going to kind of get overwhelmed 518 00:23:41,160 --> 00:23:43,519 by that beautiful white chocolate batter. 519 00:23:43,520 --> 00:23:44,720 I love it. 520 00:23:52,240 --> 00:23:53,240 Look at that! 521 00:23:57,560 --> 00:24:01,679 Just pull it off and let it cool down for about 20 minutes, 522 00:24:01,680 --> 00:24:03,679 and then I'll just slice it up on a board, 523 00:24:03,680 --> 00:24:05,840 and that's going to be absolutely amazing. 524 00:24:12,000 --> 00:24:13,799 I wanted to do that thing like, you know, with a tablecloth, 525 00:24:13,800 --> 00:24:16,799 where you take it out, but I'm... I'm not brave enough. 526 00:24:16,800 --> 00:24:18,440 So, let's just move it off. 527 00:24:20,160 --> 00:24:21,999 16 nice little slices, OK? 528 00:24:22,000 --> 00:24:26,160 So, we'll go in half, and then go in half this way. 529 00:24:27,840 --> 00:24:29,159 Look at that. 530 00:24:29,160 --> 00:24:31,399 That is just gorgeous! 531 00:24:31,400 --> 00:24:35,599 Take that out to some people that you love, and you'll know about it. 532 00:24:35,600 --> 00:24:36,759 And this one here, 533 00:24:36,760 --> 00:24:37,839 that's for me. 534 00:24:37,840 --> 00:24:39,839 Look at the cross-section - 535 00:24:39,840 --> 00:24:41,759 just beautiful. 536 00:24:41,760 --> 00:24:43,040 Let's go for it. 537 00:24:46,040 --> 00:24:47,759 Mm! So good. 538 00:24:47,760 --> 00:24:51,719 Spongy, chewy, crisp. I love it. 539 00:24:51,720 --> 00:24:56,519 The white chocolate gives you this lovely sort of smooth texture. 540 00:24:56,520 --> 00:24:58,119 The sourness of the blackcurrant 541 00:24:58,120 --> 00:25:00,359 just cuts through the richness of the peanut butter 542 00:25:00,360 --> 00:25:01,760 in the most beautiful way. 543 00:25:04,320 --> 00:25:05,760 That is one of life's pleasures. 544 00:25:06,800 --> 00:25:08,159 A cup of tea, 545 00:25:08,160 --> 00:25:09,920 and something sweet and delicious. 546 00:25:11,400 --> 00:25:12,400 Beautiful. 547 00:25:14,640 --> 00:25:17,319 This blondie cake is the perfect party cake 548 00:25:17,320 --> 00:25:19,039 for 16 happy people 549 00:25:19,040 --> 00:25:22,359 at a very tasty 33p per portion. 550 00:25:22,360 --> 00:25:24,759 Stretching peanut butter and jam further, 551 00:25:24,760 --> 00:25:27,920 this quick-to-whizz-up dessert is a low-cost dreamy treat. 552 00:25:30,920 --> 00:25:33,759 I'm not the only one looking for ways to big up flavour 553 00:25:33,760 --> 00:25:36,359 while keeping costs down. 554 00:25:36,360 --> 00:25:39,279 My mate and mentor, Gennaro Contaldo, 555 00:25:39,280 --> 00:25:42,759 is an incredible chef, award-winning restaurateur... 556 00:25:42,760 --> 00:25:44,919 Hallelujah! 557 00:25:44,920 --> 00:25:48,400 ...bestselling cookbook writer, and a big fan of a bargain. 558 00:25:49,720 --> 00:25:52,799 The best way to do shopping? Buy in season. 559 00:25:52,800 --> 00:25:56,720 Whatever there is in season tastes better and it's quite cheap. 560 00:26:02,440 --> 00:26:03,479 That is good. Good? 561 00:26:03,480 --> 00:26:05,199 Really, really good. 562 00:26:05,200 --> 00:26:08,400 Actually, the beef at the moment is cheaper than lamb. 563 00:26:10,000 --> 00:26:11,639 I need some egg now. 564 00:26:11,640 --> 00:26:14,439 I'm going to make a fantastic pasta. 565 00:26:14,440 --> 00:26:18,439 Actually, it's cheaper to make your own fresh pasta with eggs 566 00:26:18,440 --> 00:26:19,800 and it's good as well. 567 00:26:21,560 --> 00:26:22,559 Look at that. 568 00:26:22,560 --> 00:26:24,559 Incredible value! 569 00:26:24,560 --> 00:26:26,240 Ciao, arrivederci, bye-bye! 570 00:26:28,320 --> 00:26:30,359 Gennaro's beef mince ragu 571 00:26:30,360 --> 00:26:32,639 with beautiful home-made fresh pasta 572 00:26:32,640 --> 00:26:34,559 transforms simple ingredients 573 00:26:34,560 --> 00:26:36,240 into deep, delicious flavour. 574 00:26:37,360 --> 00:26:39,039 Delighting four people 575 00:26:39,040 --> 00:26:41,879 at a mouthwatering £1.14 per portion, 576 00:26:41,880 --> 00:26:44,880 it's a thrifty feast made with big Italian love. 577 00:26:46,080 --> 00:26:47,759 My earliest memory of cooking, 578 00:26:47,760 --> 00:26:49,879 it was with my mother and my grandma. 579 00:26:49,880 --> 00:26:52,399 We had very few simple ingredients, 580 00:26:52,400 --> 00:26:54,079 but we make a great meal. 581 00:26:54,080 --> 00:26:56,319 And what I'm going to do today, 582 00:26:56,320 --> 00:26:59,759 this is what I used to do with my family. You will love it. 583 00:26:59,760 --> 00:27:03,640 I need carrots, some rosemary, an onion. 584 00:27:04,680 --> 00:27:07,119 This is what we call a sofrito. 585 00:27:07,120 --> 00:27:09,639 So, cut the top, and this top one, 586 00:27:09,640 --> 00:27:11,480 you can re-use it for stock. 587 00:27:12,920 --> 00:27:14,279 You need about half, 588 00:27:14,280 --> 00:27:15,919 then - with a sharp knife - 589 00:27:15,920 --> 00:27:18,559 you do very, very small one. 590 00:27:18,560 --> 00:27:19,999 Get the carrot. 591 00:27:20,000 --> 00:27:22,199 You only need about half. 592 00:27:22,200 --> 00:27:24,160 Cut it in small strip. 593 00:27:26,040 --> 00:27:28,439 Look how many small little carrots there! 594 00:27:28,440 --> 00:27:30,720 Just a little goes a long way. 595 00:27:32,240 --> 00:27:33,759 And then rosemary. 596 00:27:33,760 --> 00:27:36,399 You just get a couple of twigs. 597 00:27:36,400 --> 00:27:38,799 I bought this one inside a little bag, 598 00:27:38,800 --> 00:27:40,279 but the best way is to do, 599 00:27:40,280 --> 00:27:43,439 you know, plant yourself, or buy a little plant - 600 00:27:43,440 --> 00:27:44,799 it lasts all year! 601 00:27:44,800 --> 00:27:48,159 So that is the cheaper way to have herbs. 602 00:27:48,160 --> 00:27:51,120 I chopped the rosemary quite fine. 603 00:27:52,560 --> 00:27:56,320 Now, I need a pan and three tablespoons of olive oil. 604 00:27:58,040 --> 00:27:59,719 Fantastico. 605 00:27:59,720 --> 00:28:02,239 If you don't have olive oil, do not worry. 606 00:28:02,240 --> 00:28:04,480 You can use also vegetable oil. 607 00:28:05,920 --> 00:28:08,119 You just put them on the gas. 608 00:28:08,120 --> 00:28:11,879 By the way, this is not gas, this is open fire. 609 00:28:11,880 --> 00:28:13,279 This is my kitchen. 610 00:28:13,280 --> 00:28:14,639 This is my kingdom. 611 00:28:14,640 --> 00:28:18,159 This is where I love to cook. 612 00:28:18,160 --> 00:28:22,319 So, the next ingredient is the beef we bought inside the shop. 613 00:28:22,320 --> 00:28:24,959 Half a kilogram. Lovely and fresh. 614 00:28:24,960 --> 00:28:26,679 Perfectly minced. 615 00:28:26,680 --> 00:28:28,440 Now, loosen the meat. 616 00:28:30,440 --> 00:28:33,999 If there is something better in the world, I don't want to know. 617 00:28:34,000 --> 00:28:35,199 Look at that! 618 00:28:35,200 --> 00:28:37,600 The lovely colours start to change and brown. 619 00:28:40,800 --> 00:28:44,439 Next ingredient is the tomato puree. 620 00:28:44,440 --> 00:28:46,879 I've got a cup of water, 621 00:28:46,880 --> 00:28:53,239 and a tablespoon of concentrated tomato puree. 622 00:28:53,240 --> 00:28:55,919 Keep stirring a little bit. 623 00:28:55,920 --> 00:28:57,160 Now, you go straight in. 624 00:28:59,320 --> 00:29:00,320 Oh, yes. 625 00:29:01,920 --> 00:29:03,279 Wonderful. 626 00:29:03,280 --> 00:29:05,479 Let's cook it for about five minutes, 627 00:29:05,480 --> 00:29:07,800 and we add another half cup of water. 628 00:29:08,960 --> 00:29:13,159 It is unbelievably cheap to cook with tomato puree. 629 00:29:13,160 --> 00:29:14,959 It's so intense. 630 00:29:14,960 --> 00:29:17,559 They're worth two tins of tomato. 631 00:29:17,560 --> 00:29:18,640 That is fantastico. 632 00:29:20,800 --> 00:29:21,800 I need some salt. 633 00:29:23,160 --> 00:29:27,399 Very, very, very little fire underneath. Can you hear it? 634 00:29:27,400 --> 00:29:30,359 Plop, plop, plop, plop, plop, plop. 635 00:29:30,360 --> 00:29:33,439 The perfect cooking. 636 00:29:33,440 --> 00:29:36,879 Forget about it for at least 35 minutes. 637 00:29:36,880 --> 00:29:38,759 Now, let's make some pasta. 638 00:29:38,760 --> 00:29:40,959 Fresh pasta! 639 00:29:40,960 --> 00:29:44,799 Here, I have 200g of double zero pasta flour. 640 00:29:44,800 --> 00:29:48,600 Make sure it's pasta flour, don't use bread flour. 641 00:29:50,120 --> 00:29:53,440 Now, with a dry cup, you do this. 642 00:29:55,920 --> 00:29:57,160 Look at the well you made. 643 00:29:58,240 --> 00:29:59,439 Easy? 644 00:29:59,440 --> 00:30:02,159 Then, you need two large eggs. 645 00:30:02,160 --> 00:30:03,440 Crack it. 646 00:30:05,640 --> 00:30:08,560 One, two, OK? Now with a fork... 647 00:30:10,080 --> 00:30:11,879 And while you mix it, 648 00:30:11,880 --> 00:30:16,199 you grab some of the flour, and mix again. 649 00:30:16,200 --> 00:30:17,240 Then you grab it. 650 00:30:18,680 --> 00:30:19,680 All together. 651 00:30:23,320 --> 00:30:25,440 That's fantastic, look. Just right. 652 00:30:27,240 --> 00:30:29,040 Let me clean my hands for a second. 653 00:30:31,520 --> 00:30:32,599 Look at the stretching. 654 00:30:32,600 --> 00:30:33,960 Beautiful. 655 00:30:38,200 --> 00:30:39,199 Now, this one, 656 00:30:39,200 --> 00:30:40,239 it needs to rest, 657 00:30:40,240 --> 00:30:42,199 because while we were moving it, 658 00:30:42,200 --> 00:30:45,039 all the structure, they become tense, 659 00:30:45,040 --> 00:30:46,919 but when you relax, the pasta goes... 660 00:30:46,920 --> 00:30:50,239 HE SIGHS ..."Wow, thank God for that." 661 00:30:50,240 --> 00:30:54,559 So, while I put a damp cloth on it, leave it for about half hour. 662 00:30:54,560 --> 00:30:57,200 In the meantime, let's check the ragu now. 663 00:30:59,680 --> 00:31:01,479 Oh, my God, so good. 664 00:31:01,480 --> 00:31:03,320 Needs a little bit more salt, 665 00:31:04,440 --> 00:31:06,400 A little bit of black pepper on it. 666 00:31:07,560 --> 00:31:10,280 Let's put the water on. Fantastico. 667 00:31:15,080 --> 00:31:17,480 Right. Rest, lovely. 668 00:31:18,800 --> 00:31:20,360 Just going to get a little bit of flour. 669 00:31:22,760 --> 00:31:23,800 Get the rolling pin. 670 00:31:25,040 --> 00:31:26,880 And now, I'm going to stretch it out. 671 00:31:28,400 --> 00:31:30,520 Slowly, slowly, roll it. 672 00:31:32,480 --> 00:31:36,479 It's actually quite cheap to make a fresh pasta. 673 00:31:36,480 --> 00:31:38,559 I used to help my mama to make it. 674 00:31:38,560 --> 00:31:40,120 Fresh pasta, I used to love it. 675 00:31:43,680 --> 00:31:46,840 Look at that. You can see the light. 676 00:31:48,800 --> 00:31:49,880 A little bit more. 677 00:31:52,800 --> 00:31:53,800 That is ready. 678 00:31:54,920 --> 00:31:56,800 Little touch of flour. 679 00:31:58,040 --> 00:31:59,040 You roll it. 680 00:32:00,360 --> 00:32:01,839 You roll it again. 681 00:32:01,840 --> 00:32:03,040 Time for cutting. 682 00:32:04,480 --> 00:32:07,119 Some, they're big. Some, they're small. 683 00:32:07,120 --> 00:32:09,919 This is the beauty of handmade pasta. 684 00:32:09,920 --> 00:32:12,439 Now, it comes to the best moment. 685 00:32:12,440 --> 00:32:13,480 Grab it... 686 00:32:15,280 --> 00:32:16,440 ...and let it run. 687 00:32:18,200 --> 00:32:20,119 OK? Four portions. 688 00:32:20,120 --> 00:32:23,000 Mamma mia, it's going to taste, this, so good. 689 00:32:24,040 --> 00:32:26,679 Right, the water is boiling. 690 00:32:26,680 --> 00:32:28,440 Now, salt goes in. 691 00:32:29,840 --> 00:32:31,800 Beautiful. Grab the pasta. 692 00:32:33,160 --> 00:32:34,360 Just put them inside. 693 00:32:36,080 --> 00:32:37,959 Cover up when they're actually boiling, 694 00:32:37,960 --> 00:32:40,440 they will become double in size in the water. 695 00:32:43,520 --> 00:32:44,639 Ah! 696 00:32:44,640 --> 00:32:46,039 This pasta! 697 00:32:46,040 --> 00:32:47,280 Fantastico. 698 00:32:49,040 --> 00:32:50,799 The ragu is ready. 699 00:32:50,800 --> 00:32:53,119 This is what I'm talking about. 700 00:32:53,120 --> 00:32:54,160 Oh, yes. 701 00:32:56,040 --> 00:32:57,360 This is the way I like it. 702 00:32:59,400 --> 00:33:00,999 Make sure you mix well. 703 00:33:01,000 --> 00:33:02,240 This is for sharing. 704 00:33:04,640 --> 00:33:05,640 Oh, yes. 705 00:33:08,680 --> 00:33:10,359 Mm! 706 00:33:10,360 --> 00:33:13,039 Oh, my God, it's so good. 707 00:33:13,040 --> 00:33:14,800 It's very rich ragu... 708 00:33:16,520 --> 00:33:18,599 ...with a lovely thick pasta. 709 00:33:18,600 --> 00:33:20,920 How simple it is! It's incredible. 710 00:33:22,280 --> 00:33:23,560 Mm! 711 00:33:24,680 --> 00:33:27,200 Full of love, full of passion, full of flavour! 712 00:33:28,200 --> 00:33:29,640 Make it, enjoy it. 713 00:33:31,080 --> 00:33:32,999 Gennaro's ragu serves four 714 00:33:33,000 --> 00:33:36,359 for a delightful £1.14 per portion. 715 00:33:36,360 --> 00:33:38,479 It maximises simple ingredients 716 00:33:38,480 --> 00:33:40,199 to create massive flavour. 717 00:33:40,200 --> 00:33:41,680 What's not to love? 718 00:33:51,880 --> 00:33:52,919 When you want to impress, 719 00:33:52,920 --> 00:33:55,319 these pork belly tacos will put 720 00:33:55,320 --> 00:33:58,159 a satisfied smile on two people's faces 721 00:33:58,160 --> 00:34:00,079 for around a fiver. 722 00:34:00,080 --> 00:34:03,279 Coming in at a tasty £2.45 per portion, 723 00:34:03,280 --> 00:34:07,520 it transforms low-cost ingredients into a restaurant-quality dinner. 724 00:34:09,520 --> 00:34:12,159 This is a great dish that I love to do 725 00:34:12,160 --> 00:34:15,279 when I feel like I want something that's going to have a bit of zing. 726 00:34:15,280 --> 00:34:17,959 I have made this with pre-bought tortillas, 727 00:34:17,960 --> 00:34:20,319 which is absolutely convenient and fun. 728 00:34:20,320 --> 00:34:23,399 We're going for beautiful pork - pork belly - 729 00:34:23,400 --> 00:34:24,760 one of the cheapest cuts. 730 00:34:26,200 --> 00:34:28,399 I've just turned a pan on, 731 00:34:28,400 --> 00:34:30,359 and I'm going to take the pork belly - 732 00:34:30,360 --> 00:34:31,759 100g per person, 733 00:34:31,760 --> 00:34:33,239 so 200g I've got - 734 00:34:33,240 --> 00:34:35,239 slice it half a centimetre thick, 735 00:34:35,240 --> 00:34:38,119 so then we're stretching a little pork a long way. 736 00:34:38,120 --> 00:34:40,279 It's going to cook much quicker, as well. 737 00:34:40,280 --> 00:34:43,879 Season it with salt and pepper. 738 00:34:43,880 --> 00:34:46,800 Toss this up, and put it straight into the pan. 739 00:34:48,640 --> 00:34:50,360 And this is going to cook for, like, ten minutes. 740 00:34:52,120 --> 00:34:55,279 I'm going to get it gnarly and golden, while at the same time, 741 00:34:55,280 --> 00:34:58,359 I create some nice little salsas, some lovely beans... 742 00:34:58,360 --> 00:35:01,440 It's all going to happen in around 15 to 20 minutes. 743 00:35:05,200 --> 00:35:07,119 Let's start thinking about a salsa. 744 00:35:07,120 --> 00:35:10,159 So, a lovely, crunchy green apple. 745 00:35:10,160 --> 00:35:13,320 I'm going to take a little coriander, some spring onions... 746 00:35:15,320 --> 00:35:16,320 ...just a couple. 747 00:35:17,720 --> 00:35:21,439 Just take a little bit off the side, and create, like, a flat edge. 748 00:35:21,440 --> 00:35:24,640 Then, use a sharp knife, just to go a couple of millimetres thick. 749 00:35:27,080 --> 00:35:29,039 Layer up those slices, 750 00:35:29,040 --> 00:35:32,319 and slice it first into matchsticks, 751 00:35:32,320 --> 00:35:34,640 and then into little, tiny cubes. 752 00:35:36,320 --> 00:35:38,159 Let's go in with some coriander. 753 00:35:38,160 --> 00:35:39,199 Finely slice that. 754 00:35:39,200 --> 00:35:42,479 It could be mint, it could be other soft herbs. 755 00:35:42,480 --> 00:35:45,720 A spring onion here, and then lime. 756 00:35:46,720 --> 00:35:50,639 I want to utilise every last bit of it, so I've got a fine grater. 757 00:35:50,640 --> 00:35:54,199 I'll roll it first, to kind of release all that juice, 758 00:35:54,200 --> 00:35:56,479 and then just do nice little strokes, 759 00:35:56,480 --> 00:35:59,319 and that's going to go on my tacos at the end. 760 00:35:59,320 --> 00:36:02,599 And it SMELLS incredible! 761 00:36:02,600 --> 00:36:06,719 Squeeze that into the apple and spring onions. 762 00:36:06,720 --> 00:36:10,039 If I ever have leftover citrus like this, 763 00:36:10,040 --> 00:36:12,999 you can put that in a jug with ice and some herbs, water - 764 00:36:13,000 --> 00:36:15,079 it makes a really refreshing drink. 765 00:36:15,080 --> 00:36:16,319 Love that. 766 00:36:16,320 --> 00:36:19,080 Let's come back to the pork, and keep tossing. 767 00:36:20,480 --> 00:36:21,480 Look at that. 768 00:36:22,640 --> 00:36:26,839 Just a little bit of olive oil goes in, 769 00:36:26,840 --> 00:36:30,119 and a nice pinch of salt. 770 00:36:30,120 --> 00:36:32,120 Chilli in there would be really nice, actually. 771 00:36:33,120 --> 00:36:34,120 Just a little bit. 772 00:36:35,440 --> 00:36:36,440 Come on. 773 00:36:37,440 --> 00:36:39,600 Salsa number one done. 774 00:36:40,800 --> 00:36:43,039 Now, we're going to do a hot salsa. 775 00:36:43,040 --> 00:36:46,519 Take some frozen sweetcorn, like, two of these. 776 00:36:46,520 --> 00:36:50,639 Pop them onto a gas hob, like that, or you could put it in the pan. 777 00:36:50,640 --> 00:36:53,799 It'll defrost it, and put a bit of char onto the sweetcorn 778 00:36:53,800 --> 00:36:56,720 to give it a bit of smokiness, which I love. 779 00:36:58,320 --> 00:37:00,759 Take one ripe, cheap tomato. 780 00:37:00,760 --> 00:37:02,119 Cut it in half. 781 00:37:02,120 --> 00:37:05,160 Use a fine grater, and then I'm just going to rub it like this. 782 00:37:06,320 --> 00:37:07,919 So, it's that simple. 783 00:37:07,920 --> 00:37:10,839 Once you feel like you've got some nice kind of charred bits 784 00:37:10,840 --> 00:37:12,039 on the sweetcorn here, 785 00:37:12,040 --> 00:37:15,680 just kind of move this around in that lovely pork fat. 786 00:37:16,720 --> 00:37:19,679 So, back to this little salsa, here. 787 00:37:19,680 --> 00:37:23,279 Take a tiny bit of garlic, and grate that in. 788 00:37:23,280 --> 00:37:26,999 Take that little bit of leftover fresh chilli and grate that in. 789 00:37:27,000 --> 00:37:28,200 That will make all the difference. 790 00:37:29,480 --> 00:37:30,519 And then, coriander. 791 00:37:30,520 --> 00:37:31,759 But instead of using the leaves, 792 00:37:31,760 --> 00:37:35,519 let's just take the stalks, because they're really sweet 793 00:37:35,520 --> 00:37:36,640 and kind of crunchy. 794 00:37:40,920 --> 00:37:43,519 I'm going to season with some salt, 795 00:37:43,520 --> 00:37:45,239 a little pinch of pepper, 796 00:37:45,240 --> 00:37:46,999 and a little bit of oil. 797 00:37:47,000 --> 00:37:48,439 Look at the colours. 798 00:37:48,440 --> 00:37:50,279 And I'll just have a little bit of vinegar. 799 00:37:50,280 --> 00:37:51,999 A few drips. 800 00:37:52,000 --> 00:37:53,040 The corn can come out now. 801 00:37:54,960 --> 00:37:56,960 And just shave those lovely kernels. 802 00:37:58,560 --> 00:38:00,839 We go into the salsa. 803 00:38:00,840 --> 00:38:02,199 Beautiful. 804 00:38:02,200 --> 00:38:05,359 So, very simple, lovely little salsa. 805 00:38:05,360 --> 00:38:07,399 Number one and number two. 806 00:38:07,400 --> 00:38:08,600 Very delicious. 807 00:38:10,120 --> 00:38:12,679 Look at this pork. It's given over a lot of its fat. 808 00:38:12,680 --> 00:38:14,279 A little bit of garlic, 809 00:38:14,280 --> 00:38:16,240 just grate that into the pork. 810 00:38:17,400 --> 00:38:21,119 I'm going to go in with a little bit of allspice. 811 00:38:21,120 --> 00:38:23,640 A very typical spice used in Mexico. 812 00:38:24,880 --> 00:38:26,919 It's got a beautiful fragrance. 813 00:38:26,920 --> 00:38:27,960 Mix this up... 814 00:38:29,680 --> 00:38:31,760 ...and within 20 seconds, take it off. 815 00:38:32,840 --> 00:38:33,920 Gnarly, crispy bits. 816 00:38:34,960 --> 00:38:37,480 And goodness left in this pan. 817 00:38:38,880 --> 00:38:40,719 Look at this little party coming along. 818 00:38:40,720 --> 00:38:41,760 Da-da-da-da! 819 00:38:43,240 --> 00:38:47,919 So, we've got this fat here, sort of scented with garlic. 820 00:38:47,920 --> 00:38:49,599 I'm going to get a tin of beans. 821 00:38:49,600 --> 00:38:51,279 Super cheap. 822 00:38:51,280 --> 00:38:54,439 It's a great way to bulk out that protein from the pork. 823 00:38:54,440 --> 00:38:56,599 I will go in juice and all. 824 00:38:56,600 --> 00:38:58,039 And in no time at all, 825 00:38:58,040 --> 00:38:59,919 it's going to cook down to be, like, 826 00:38:59,920 --> 00:39:04,119 a gorgeous dense, dark, tasty bean dish. 827 00:39:04,120 --> 00:39:06,839 You can amp up the allspice again if you want to here. 828 00:39:06,840 --> 00:39:10,480 And then I'll use a fork just to mush up the beans. 829 00:39:12,760 --> 00:39:14,519 A minute and a half of boiling. 830 00:39:14,520 --> 00:39:16,439 Have a taste. 831 00:39:16,440 --> 00:39:18,439 Like, correct your seasoning. 832 00:39:18,440 --> 00:39:21,359 A little thimble of vinegar 833 00:39:21,360 --> 00:39:22,839 just kind of lifts them. 834 00:39:22,840 --> 00:39:24,360 This is going to be glorious. 835 00:39:27,320 --> 00:39:28,559 All I have to do now 836 00:39:28,560 --> 00:39:32,119 is think about my little tortillas and heating those up. 837 00:39:32,120 --> 00:39:34,320 I just want it warmed through, so they're bendy. 838 00:39:36,120 --> 00:39:38,840 So, I reckon these are done. 839 00:39:40,320 --> 00:39:43,039 Bang these out, and have some fun. 840 00:39:43,040 --> 00:39:46,680 Take those lovely beans, and just divide them by six. 841 00:39:48,880 --> 00:39:50,079 Love it! 842 00:39:50,080 --> 00:39:54,840 Then, our beautiful sweetcorn and tomato salsa. 843 00:39:56,280 --> 00:39:57,520 We've got sour cream here. 844 00:39:59,280 --> 00:40:01,519 And just load it up so every bite 845 00:40:01,520 --> 00:40:04,280 has got some of that golden, crispy pork. 846 00:40:06,240 --> 00:40:07,640 Then, chipotle hot sauce. 847 00:40:08,720 --> 00:40:11,400 That - rippled with the sour cream - is a thing of joy. 848 00:40:12,520 --> 00:40:15,640 With a few bits of coriander, freshness. 849 00:40:16,760 --> 00:40:18,639 We've got the apple salsa. 850 00:40:18,640 --> 00:40:20,239 Savoury, sweet, sour. 851 00:40:20,240 --> 00:40:22,800 And last but not least, the lime zest. 852 00:40:23,960 --> 00:40:26,639 Why waste things when they can just add so much? 853 00:40:26,640 --> 00:40:28,599 So there you go, 854 00:40:28,600 --> 00:40:30,159 the perfect little mouthful. 855 00:40:30,160 --> 00:40:31,559 There's no polite way to attack it. 856 00:40:31,560 --> 00:40:33,360 You've just got to get it in there. 857 00:40:39,000 --> 00:40:42,319 The pork is tender, but also really crunchy. 858 00:40:42,320 --> 00:40:44,639 The salsa, the apple, the spice... 859 00:40:44,640 --> 00:40:45,839 Mild heat. 860 00:40:45,840 --> 00:40:48,759 The char on the corn, the stodge of the beans, 861 00:40:48,760 --> 00:40:50,520 it's utterly delicious. 862 00:40:52,600 --> 00:40:54,879 Get a beer, 863 00:40:54,880 --> 00:40:56,159 get someone you love, 864 00:40:56,160 --> 00:40:58,079 and get involved. 865 00:40:58,080 --> 00:41:00,240 Absolutely brilliant. Fun food. 866 00:41:05,280 --> 00:41:08,319 Serving two hungry people three tacos each, 867 00:41:08,320 --> 00:41:10,359 these pork belly tacos come in at 868 00:41:10,360 --> 00:41:13,839 a mouthwatering £2.45 per portion. 869 00:41:13,840 --> 00:41:17,319 Using simple ingredients to create restaurant quality flavour, 870 00:41:17,320 --> 00:41:18,880 knock these out and enjoy. 871 00:41:24,800 --> 00:41:27,839 I really wanted to come up with a hot dessert that was easy, 872 00:41:27,840 --> 00:41:31,159 surprising, delicious, and also good on the wallet, 873 00:41:31,160 --> 00:41:34,680 and this one is an absolute retro cracker. 874 00:41:36,760 --> 00:41:39,159 {\an8}This tinned pineapple tarte tatin 875 00:41:39,160 --> 00:41:41,799 {\an8}is a pleasing 68p per portion. 876 00:41:41,800 --> 00:41:43,599 Using pre-rolled puff pastry 877 00:41:43,600 --> 00:41:46,719 and a brilliant way to upgrade everyday ice cream 878 00:41:46,720 --> 00:41:48,240 into an epic sweet treat. 879 00:41:49,520 --> 00:41:51,999 I have started off the air fryer already. 880 00:41:52,000 --> 00:41:54,839 Just four minutes of getting a bit of colour 881 00:41:54,840 --> 00:41:56,839 on some lovely flaked almonds. 882 00:41:56,840 --> 00:41:59,599 But, of course, you can do it in a traditional oven, as well. 883 00:41:59,600 --> 00:42:01,839 This is the beginning of our story 884 00:42:01,840 --> 00:42:03,119 and it's a good one! 885 00:42:03,120 --> 00:42:07,399 Tinned pineapple - the memories of my childhood, my nan... 886 00:42:07,400 --> 00:42:09,719 You can get fresh ones, of course, 887 00:42:09,720 --> 00:42:12,239 but the tinned fruit, it's all done for you. 888 00:42:12,240 --> 00:42:13,559 It's really good value, 889 00:42:13,560 --> 00:42:14,799 and very, very tasty, 890 00:42:14,800 --> 00:42:18,199 and it's also poached in the most beautiful little syrup. 891 00:42:18,200 --> 00:42:20,719 I'm going to put nine into the air fryer. 892 00:42:20,720 --> 00:42:22,439 Hey, by the way, the tray's got no rack in it. 893 00:42:22,440 --> 00:42:23,720 I took the rack out. 894 00:42:25,720 --> 00:42:28,599 I'm going to use a clever ingredient that I love to bits - 895 00:42:28,600 --> 00:42:30,479 these jars of stem ginger. 896 00:42:30,480 --> 00:42:32,679 They're in all supermarkets. 897 00:42:32,680 --> 00:42:35,159 And I'm not going to use the stem ginger. 898 00:42:35,160 --> 00:42:37,519 I will put my two fingers over that 899 00:42:37,520 --> 00:42:41,359 and I will just pour some of that lovely ginger syrup 900 00:42:41,360 --> 00:42:43,159 onto the pineapple. 901 00:42:43,160 --> 00:42:44,480 About four tablespoons. 902 00:42:46,320 --> 00:42:48,439 Sweet pineapple, 903 00:42:48,440 --> 00:42:51,079 sort of hot and fragrant ginger syrup, 904 00:42:51,080 --> 00:42:52,359 happy days. 905 00:42:52,360 --> 00:42:55,079 It's going to go into the air fryer at 200 degrees Celsius - 906 00:42:55,080 --> 00:42:58,079 which is, like, 400 Fahrenheit - for 20 minutes. 907 00:42:58,080 --> 00:43:01,239 Halfway through, then we're going to turn the pineapple 908 00:43:01,240 --> 00:43:03,400 and it'll get caramelised and gorgeous. 909 00:43:07,760 --> 00:43:08,760 Smelling mighty fine. 910 00:43:10,200 --> 00:43:11,239 Look at that. 911 00:43:11,240 --> 00:43:12,959 The pineapples have shrunk a little bit, 912 00:43:12,960 --> 00:43:15,199 and also become more malleable 913 00:43:15,200 --> 00:43:16,559 and kind of softer. 914 00:43:16,560 --> 00:43:18,280 So I'll turn these over. 915 00:43:20,280 --> 00:43:22,279 It goes back in for ten minutes, 916 00:43:22,280 --> 00:43:25,320 and that will start to catch and roast on the other side, too. 917 00:43:26,600 --> 00:43:29,399 At that point, I'm going to come in with some puff pastry. 918 00:43:29,400 --> 00:43:30,799 This is all made for you. 919 00:43:30,800 --> 00:43:32,479 It's a brilliant little cheat. 920 00:43:32,480 --> 00:43:36,199 Take a knife, and that is all I'm going to use. 921 00:43:36,200 --> 00:43:38,199 So that's half of the puff pastry. 922 00:43:38,200 --> 00:43:40,879 That can go either in the fridge or freezer, 923 00:43:40,880 --> 00:43:43,559 and you can make sweet or savoury things with it, 924 00:43:43,560 --> 00:43:44,720 which is very, very nice. 925 00:43:46,080 --> 00:43:48,800 So, it's had its second ten minutes. 926 00:43:49,880 --> 00:43:51,639 Bosh. 927 00:43:51,640 --> 00:43:52,839 Almost gone see-through. 928 00:43:52,840 --> 00:43:54,839 Just beautiful. 929 00:43:54,840 --> 00:43:56,519 Go in with the pastry. 930 00:43:56,520 --> 00:44:01,039 One, two, three. Use your hands just to tuck it in. 931 00:44:01,040 --> 00:44:02,879 Very excited about that. 932 00:44:02,880 --> 00:44:04,399 So, pastry's on top. 933 00:44:04,400 --> 00:44:07,359 Back in the air fryer for ten to 12 minutes 934 00:44:07,360 --> 00:44:09,359 until golden and delicious-looking, 935 00:44:09,360 --> 00:44:11,639 and then we'll turn it out and we're going to serve it 936 00:44:11,640 --> 00:44:13,840 with ice cream with a nice little trick. 937 00:44:17,680 --> 00:44:19,999 I've got some beautiful coconut. 938 00:44:20,000 --> 00:44:21,599 Coconut and pineapple, 939 00:44:21,600 --> 00:44:23,239 super good friends. 940 00:44:23,240 --> 00:44:26,279 So, get a nice ball of ice cream 941 00:44:26,280 --> 00:44:27,599 and then I'm going to take it over, 942 00:44:27,600 --> 00:44:31,559 and put it into this beautiful coconut, 943 00:44:31,560 --> 00:44:33,840 and then roll it in the good stuff. 944 00:44:35,840 --> 00:44:37,400 Let's do the next one. 945 00:44:39,120 --> 00:44:42,439 It's like making a lovely vanilla snowball. 946 00:44:42,440 --> 00:44:44,519 Last one, here we go. 947 00:44:44,520 --> 00:44:48,320 I think we're coming towards our ten minutes on the air fryer. 948 00:44:49,600 --> 00:44:51,439 So, let's have a little check. 949 00:44:51,440 --> 00:44:52,679 I'm happy with that. 950 00:44:52,680 --> 00:44:54,799 The puff pastry's lovely and golden. 951 00:44:54,800 --> 00:44:56,719 While it's still warm, 952 00:44:56,720 --> 00:44:59,160 I'm literally just going to turn it over onto a board. 953 00:45:01,880 --> 00:45:05,359 We're going to come over with our almonds that we toasted. 954 00:45:05,360 --> 00:45:06,400 Just love it. 955 00:45:08,800 --> 00:45:09,840 Cut it into four. 956 00:45:11,440 --> 00:45:17,760 And then, serve up your beautiful coconut vanilla balls. 957 00:45:21,480 --> 00:45:23,080 Let's have a little shake of the excess. 958 00:45:24,440 --> 00:45:25,439 Come on! 959 00:45:25,440 --> 00:45:28,199 Taking tinned pineapple to the next level. 960 00:45:28,200 --> 00:45:30,199 For well under a pound a portion, 961 00:45:30,200 --> 00:45:34,279 that is a really beautiful, sweet treat. 962 00:45:34,280 --> 00:45:35,320 Right. 963 00:45:36,520 --> 00:45:37,960 I'll take this one, thank you very much. 964 00:45:39,400 --> 00:45:40,960 And all these lovely crispy bits, look! 965 00:45:42,520 --> 00:45:43,520 Retro vibes. 966 00:45:47,640 --> 00:45:49,479 Mm-mm! 967 00:45:49,480 --> 00:45:50,519 What's not to love? 968 00:45:50,520 --> 00:45:54,599 Roasted, hot, sweet, gingery pineapple, 969 00:45:54,600 --> 00:45:56,479 the flakiest pastry, 970 00:45:56,480 --> 00:45:59,239 and then that coconut-encrusted vanilla ice cream. 971 00:45:59,240 --> 00:46:02,039 Absolutely flippin' delicious. 972 00:46:02,040 --> 00:46:03,199 Why don't you have a go 973 00:46:03,200 --> 00:46:05,439 at a pineapple tarte tatin? 974 00:46:05,440 --> 00:46:07,160 Joy. 975 00:46:08,840 --> 00:46:11,679 This tinned pineapple tarte tatin is a treat 976 00:46:11,680 --> 00:46:12,839 for four people 977 00:46:12,840 --> 00:46:15,799 at a scrumptious 68p per portion. 978 00:46:15,800 --> 00:46:17,559 Using low-cost tinned fruit 979 00:46:17,560 --> 00:46:19,679 and punchy ginger syrup, 980 00:46:19,680 --> 00:46:22,280 it's big flavour and brilliant for your budget. 981 00:46:23,600 --> 00:46:26,280 {\an8}Subtitles by Red Bee Media 72980

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