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The cost of living is still
affecting the way we all shop,
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00:00:04,280 --> 00:00:07,079
so I really want to help in
the best way I can -
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00:00:07,080 --> 00:00:10,559
by giving you some delicious recipes
that won't break the bank...
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00:00:10,560 --> 00:00:12,679
Full of flavour, full of love,
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00:00:12,680 --> 00:00:15,759
and it's good on your wallet,
as well.
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00:00:15,760 --> 00:00:19,319
...inspired by classic money-saving
techniques in the kitchen,
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as well as old-school tips and
tricks that Nana would be proud of.
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00:00:23,680 --> 00:00:27,239
This method is just gold
and I love it.
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00:00:27,240 --> 00:00:28,999
I'm going to show you £1 wonders
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00:00:29,000 --> 00:00:31,599
which will come in at a pound
a portion or less...
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00:00:31,600 --> 00:00:35,479
We're talking 75p, so it's
really good value.
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00:00:35,480 --> 00:00:36,559
It's exciting.
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00:00:36,560 --> 00:00:39,519
...and a whole host
of other money-saving meals.
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00:00:39,520 --> 00:00:43,559
From DIY takeaways that are a
fraction of the price of a delivery,
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00:00:43,560 --> 00:00:47,079
to price-drop puddings that go as
low as 21p a bun.
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00:00:47,080 --> 00:00:50,919
Humble ingredients that are super
good value, that make big flavour,
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00:00:50,920 --> 00:00:52,800
that is what this is all about.
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00:00:55,880 --> 00:00:57,719
From a recent trip that I did to
Georgia,
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I had my mind blown with these
incredible dumplings.
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They weren't just delicious, they
were fantastic on the wallet.
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These easy stuffed dumplings
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are a brilliant way
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to use up leftovers whilst keeping
costs down.
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{\an8}I'm rattling out two delicious
stuffings -
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{\an8}one meat and one veg -
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{\an8}giving you four fat dumplings,
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{\an8}coming in at £1.06 per portion.
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{\an8}The trouble is, which one to choose?
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I'm going to take a nice, big jacket
potato, about 220g,
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give it a little prick,
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whack that in the microwave
for about ten minutes.
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MICROWAVE BEEPS
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Let's make the dough.
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It could not be simpler.
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500g of plain flour.
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Make a little well in the middle.
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Go in with 220ml
of cold water.
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About a teaspoon of sea salt.
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00:01:50,640 --> 00:01:52,640
Use a fork, bring it together.
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00:01:54,800 --> 00:01:55,919
These dumplings,
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00:01:55,920 --> 00:02:00,119
they're thought of as a very rustic
mountain shepherd's dish.
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00:02:00,120 --> 00:02:02,999
Traditionally, they would use
mutton,
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00:02:03,000 --> 00:02:04,040
and do veggie ones, as well.
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00:02:05,120 --> 00:02:07,079
Just knead that dough.
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00:02:07,080 --> 00:02:09,080
You don't have to make it
super-smooth.
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00:02:10,280 --> 00:02:13,199
So, I'm just going to put that under
a damp cloth
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00:02:13,200 --> 00:02:15,879
and let that relax for a little bit,
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00:02:15,880 --> 00:02:18,119
just so it's nice and pliable.
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00:02:18,120 --> 00:02:19,959
Now, let's do the filling.
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00:02:19,960 --> 00:02:22,079
I'm going to make 16 in total.
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Half veggie, half meat.
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00:02:23,680 --> 00:02:26,239
So, the meat filling is
very, very simple.
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00:02:26,240 --> 00:02:27,319
You could go pork
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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.
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00:02:31,560 --> 00:02:32,879
125g of beef,
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00:02:32,880 --> 00:02:34,919
125g of the pork.
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00:02:34,920 --> 00:02:36,599
You can do whatever you want.
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Take this recipe as inspiration.
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00:02:40,440 --> 00:02:42,039
So I've got one onion here,
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00:02:42,040 --> 00:02:43,799
and I'm going to grate it
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00:02:43,800 --> 00:02:46,159
just on a standard box grater,
like this.
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00:02:46,160 --> 00:02:48,999
So, the onion's a fantastic way to
flavour the meat,
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00:02:49,000 --> 00:02:50,399
to tenderise the meat,
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00:02:50,400 --> 00:02:52,039
but also to bulk it out
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00:02:52,040 --> 00:02:54,360
and take a little bit of meat
a long way.
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00:02:55,880 --> 00:02:57,759
Then, a teaspoon of sea salt,
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00:02:57,760 --> 00:03:01,360
and a nice, heaped teaspoon of
black pepper. Be generous.
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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.
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00:03:11,120 --> 00:03:12,519
I've got fennel seeds,
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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
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00:03:20,040 --> 00:03:22,960
to season your mincemeat and onions.
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00:03:25,200 --> 00:03:27,119
If you haven't got a pestle
and mortar,
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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.
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You end up with this. Beautiful.
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00:03:34,920 --> 00:03:36,799
I'm going to use my clean hands
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00:03:36,800 --> 00:03:38,760
and really get all that
seasoning in.
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00:03:40,160 --> 00:03:42,439
And then, 100ml of water.
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00:03:42,440 --> 00:03:44,199
This is the genius bit.
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00:03:44,200 --> 00:03:46,359
It doesn't just stretch your meat to
go further.
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00:03:46,360 --> 00:03:49,359
When it cooks, it creates this
incredible broth
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00:03:49,360 --> 00:03:53,160
that you can drink out of the
dumpling. It's quite extraordinary.
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00:03:54,640 --> 00:03:56,799
So, the meat one's done.
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00:03:56,800 --> 00:03:58,360
Let's do the veggie one now.
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00:03:59,520 --> 00:04:01,439
Our beautiful jacket potato,
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00:04:01,440 --> 00:04:02,919
that's nice and done.
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00:04:02,920 --> 00:04:06,519
I've got 200g of this
lovely spinach, here.
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00:04:06,520 --> 00:04:08,440
I have it all the time
in my freezer.
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00:04:12,480 --> 00:04:15,039
I'm going to pop this in
for a minute.
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00:04:15,040 --> 00:04:17,200
MICROWAVE BEEPS
Just defrosting.
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00:04:19,840 --> 00:04:22,640
MICROWAVE BEEPS
OK, so spinach - defrosted.
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00:04:23,880 --> 00:04:25,799
Take a clean tea towel,
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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.
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00:04:33,400 --> 00:04:36,879
This is dense in texture
and flavour.
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00:04:36,880 --> 00:04:39,279
So, I'm going to use just 100g
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00:04:39,280 --> 00:04:41,559
of Swiss chard or rainbow chard.
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00:04:41,560 --> 00:04:45,039
You can use kale,
you can use cabbage -
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00:04:45,040 --> 00:04:48,239
any greens, you can integrate into
this filling,
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00:04:48,240 --> 00:04:50,120
and they're all delicious.
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00:04:54,160 --> 00:04:56,800
So, the leaves probably only need
one minute.
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00:04:58,480 --> 00:04:59,599
Look at the colour.
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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.
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00:05:03,600 --> 00:05:06,400
Just use a slotted spoon
to take these out.
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00:05:10,640 --> 00:05:12,959
Split this potato in half.
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00:05:12,960 --> 00:05:15,159
You can see it's hot
and fluffy.
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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,
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00:05:19,640 --> 00:05:21,079
you can go super chunky.
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There is no right or wrong.
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00:05:22,680 --> 00:05:25,279
We have the creaminess
of the potato,
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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 -
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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,
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00:05:36,840 --> 00:05:39,759
because that tang I love in here,
but also, the curds,
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00:05:39,760 --> 00:05:42,799
they start to melt and they go a
little bit like mini mozzarellas.
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00:05:42,800 --> 00:05:44,879
So, half a little tub goes in,
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00:05:44,880 --> 00:05:48,480
and then about 40g of
Cheddar cheese. Beautiful.
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00:05:49,640 --> 00:05:52,319
Veg, cheese, seasoning, potato.
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00:05:52,320 --> 00:05:53,799
Really simple.
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00:05:53,800 --> 00:05:56,239
That's our beautiful veggie filling,
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00:05:56,240 --> 00:05:58,279
and now, let's make the dumplings.
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00:05:58,280 --> 00:06:00,319
This is the fun bit, right?
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00:06:00,320 --> 00:06:04,639
Take our dough and roll that
roughly into a sausage.
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00:06:04,640 --> 00:06:06,079
Cut this into 16,
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00:06:06,080 --> 00:06:08,359
and each one into quarters,
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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 -
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00:06:19,760 --> 00:06:21,519
just for dusting -
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00:06:21,520 --> 00:06:23,919
and you can use a rolling pin
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00:06:23,920 --> 00:06:25,679
or something similar.
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00:06:25,680 --> 00:06:28,079
So look, about that big.
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00:06:28,080 --> 00:06:30,199
If you do this badly,
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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.
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00:06:38,680 --> 00:06:43,479
Last one, and I've got a pot of
boiling water that's been salted
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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.
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Meat one first.
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00:06:48,640 --> 00:06:49,879
Flatten it out,
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00:06:49,880 --> 00:06:52,479
and it's that very technical way of
measuring
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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.
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00:06:59,960 --> 00:07:01,679
Let's start with this one,
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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,
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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?
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00:07:10,480 --> 00:07:13,759
Now, I'm going to pinch each one
to each other,
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00:07:13,760 --> 00:07:16,399
and then I simply repeat.
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00:07:16,400 --> 00:07:19,519
Pleat it, pinch, pleat it, pinch.
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00:07:19,520 --> 00:07:21,719
Then, we really squeeze that last
one together.
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See how I'm pinching at the top?
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00:07:23,560 --> 00:07:25,319
Then, I hold it in my palm
like that,
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then I really make that seal,
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00:07:26,920 --> 00:07:28,959
then I clasp it with my hand,
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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.
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Just push it in like that,
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00:07:35,320 --> 00:07:36,999
and then clasp, and off.
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Very simple.
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Just look how beautiful that is!
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What I love about this recipe is it
looks really technical and flashy,
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00:07:45,680 --> 00:07:49,199
but it really is very,
very simple to do.
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00:07:49,200 --> 00:07:51,320
So, eight beautiful meat ones.
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Then we're on to the veggie one.
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Same approach to filling this.
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I'm just pleating it. Pinch.
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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
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Put the lid on top,
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bring it back up to the boil.
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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.
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00:08:26,920 --> 00:08:27,920
Look at that!
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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 -
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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
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