Original subtitles

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

so I really want to help in the best way I can -

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

Full of flavour, full of love,

and it's good on your wallet as well.

...inspired by classic money-saving techniques in the kitchen,

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

This method is just gold, and I love it.

I'm going to show you £1 wonders

which'll come in at £1 a portion or less...

We're talking 75p,

so it's really good value.

It's exciting.

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

from DIY takeaways that are a fraction of the price of a delivery

to price-drop puddings that go as low as 21p a pound,

humble ingredients that are super good value that make big flavour.

That is what this is all about.

Go shopping, see what's in season and see what's being reduced,

and then decide what to cook.

That is the Holy Grail if you want to save cash.

And when you come across reduced mushrooms,

my mushroom soup and cheesy soda bread

is a great little recipe to have up your sleeve.

At £1.03 a portion,

it's great for using up discounted veg on the turn,

so a whole family can feast on this winter warmer for under a fiver,

and even cheaper again with some tasty discounts.

A big bowl of steaming soup is one of those beautiful things in life

that is so comforting, like a nice little hug.

Now, to go with it, there's nothing better than fresh, home-made bread.

You can buy bread - no worries at all -

but when you make your own bread,

you're able to save a lot of money.

It's going to be purely joyful.

So, on a clean surface, 250g of wholemeal flour.

Into that, we're going to add 200g of plain flour.

That's going to give it a nice structure.

Now, instead of using yeast,

we're going to use bicarbonate of soda,

because it's a raising agent, but we don't need proving,

we don't need to knock it back or anything like that.

It's a cheap ingredient which will last for ages.

So, I'm going to use a heaped teaspoon

with one heaped teaspoon of sea salt.

So, I've got 300g of yoghurt.

That's going to give it a beautiful flavour and texture,

and then you use a little bit of water to clean out your tub -

about two tablespoons.

And then one egg.

Now, what we want to do is infiltrate that with beautiful flavour.

Four sprigs of rosemary.

And then chop this up, nice and fine.

Rosemary is such a beautiful herb,

especially when you pair it up with cheese.

Cheddar cheese.

100g, often reduced as well.

Dice it up.

And mix everything,

taking the flour from the outside to the inside.

Making your own bread is often going to save you a bit of money,

and if it's this quick and this delicious,

that's quite appealing.

I'll just put the cheese in like this.

Just push it together.

And that combo is going to be amazing.

Give it a little drizzle of oil

and that will allow it to go nice and golden.

Get a knife and do three quite deep cuts

and then crisscross.

And I'm going to take some porridge oats,

about two tablespoons,

and sprinkle that over the top.

Now, the air fryer is good for making breads like this.

At 180, which is 350 Fahrenheit.

But you could do it in a conventional oven,

but you're only using half of it, really,

so this is more economical and you'll save a bit on energy.

30 minutes.

It'll be golden, it'll be crisp,

and the perfume in this room will be incredible.

Get some olive oil into a pan.

We're then going to go in with four cloves of garlic.

Just slice it up.

You don't want it to be an aggressive heat.

I'm then going to use thyme.

Just a few little sprigs go in.

As the garlic starts to take on a little bit of colour,

go in with 300g of frozen sofrito base.

Of course, you can use your own carrots, celery and onions

and chop it up yourself,

but using your freezer is a brilliant thing

because you can use exactly what you need

and you'll never waste anything.

So, we'll cook this for, like, five minutes

and we can start prepping our mushrooms.

So, just cut the front off.

Can you see that beautiful surface that's exposed, right?

So, I'm going to roast about 12

in the other drawer of the air fryer.

When I roast a mushroom, it goes really nutty.

When I fry it like this,

it goes deep and sweet and caramelised and gorgeous.

So I want to make that mushroom flavour

kind of really surround sound, OK?

Get the second drawer of the air fryer out.

If you haven't got a second drawer,

you could do it in a conventional oven.

Same temperature for around 15 minutes.

So, mushrooms cut side facing up.

Season it with a little salt.

I'll put those full whack for the last...

...14 minutes.

Then I've got all these odds and ends.

Roughly chop 'em.

So, 500g of mushrooms.

I'm just going to add them as I chop to the sofrito.

I think this is a really good opportunity

to remind ourselves how brilliant and cost-effective soups are.

Let's just talk about mushrooms for a second.

When you go shopping, look out for the reduced ones, right.

It can be up to 75% - super cheap.

And when you see it, that's the time to make some soup.

When you make your own soup at home, you can not just save money,

you can make it taste two, three, four times more delicious.

So, humble ingredients that are super good value

that make big flavour -

that is what this is all about.

So, get some seasoning in there.

Black pepper and sea salt.

I'm going to take this last bit of rosemary

and rub in that oil.

Now, have a little look... at this.

Come on!

That, my friend, is a rather incredible,

quick and easy bread.

Sprinkle it over the top.

Cheesy and rosemary - gorgeousness.

In for the last five minutes.

Let's get it out.

It looks like a wonderful alien

that has landed from another planet.

Just smells so good.

Have a look at this pan here, look.

I go in with a litre of boiling water.

Let that simmer for a little bit

and soften up all those lovely veggies.

Take my liquidiser.

And I'll start transferring...

...some of this soup into here.

Make sure it's really safely on cos it's hot.

Put it on its lowest setting, right.

We've had a few little nightmares over the years.

And then on we go.

Slowly.

Now we slowly turn it up.

Oh, my goodness.

Uh!

The depth of flavour - boom!

What we've got here is incredible sort of smooth texture,

but chunk as well.

And then, these mushrooms.

Have a little look at that. Can you see them just sizzling away?

Think of them like croutons.

So, let's serve up some lovely soup.

A little bit of soured cream.

Mushroom on top.

Some thyme flowers.

Just crack open some of this bread.

Uh!

It's so deep in flavour.

Surround sound mushroom vibes right there.

I love it.

Let's go for our bread.

Come on, cheesy bread with rosemary.

Humble ingredients.

Surfing the reduced aisle,

this is a mighty hero of a dish.

What a bread, what a soup.

At that price, that is brilliant.

I've taken it you've got salt, pepper and oil,

and one portion's coming in at a tasty £1.03,

so four can feast for under a fiver.

To deliver really reliable pricing,

I've taken the average cost of each ingredient

and the quantity used across three of the biggest supermarkets.

CASH REGISTER CHIMES

If you want to save cash when you're cooking,

then it really helps to get planning.

And if you can find an ingredient that you can stretch over two meals,

then that is the way that you're going to save money

and loads of time.

My ham hock and parsley sauce

transforms everyday ingredients

into a budget banquet your grandma would be proud of,

costing £1.86 a portion.

And then I'm going to show you how to make the leftovers

into a second meal in the week.

Making meat stretched over two meals is a total win for your wallet.

This is one of my favourite ingredients -

smoked, salted ham hock.

It's at the end of the leg.

You'll get it in butcher's and it's brilliant,

a really good value cut of meat.

Those cheaper cuts like the hock,

because they're tough, cos they work hard,

they need slow-cooking.

We have two of these for this recipe.

There's a nice amount of meat on here,

but you're going to get the most amazing broth from this, too.

This has been soaked overnight in water.

That just gets the excess salt out.

You throw that water away, and I've got a litre,

a litre and a half of fresh water in here.

So, into the water.

If you've got any kind of woody herbs like some rosemary

or some thyme and bay leaves, really, really nice.

Take three onions that are peeled

and quarter them through the core.

So, that'll hold them together for the best part of the cooking.

I'm going to bring this water up to the boil.

Then take six large carrots.

Seasonal, available root vegetables.

All really, really cheap.

Peel them down like that.

And cut them in half and then in we go.

Now in with the potatoes.

1.2 kilos of potatoes.

I'm simply just peeling those

and cutting them in half.

I love these old-fashioned recipes, right -

taking a key ingredient like a smoked ham hock, right,

and you just stretch it a long, long way.

I'm not just going to get the one meal from this,

I'm going to get multiple meals.

So, we'll turn it down to a simmer, right,

which is going to create the most beautiful broth

from the bone and the hock.

The veggies will take on all that beautiful flavour.

Give it 10, 15 minutes.

Time to clean down.

It smells amazing already.

We can remove any froth.

In the oven here, I've put this temperature to 170 degrees Celsius,

which is 325 Fahrenheit,

which is going to carry on poaching the hock,

but also baking the top.

Cook for about two and a half to three hours.

So, the pork's had two hours.

The skin is actually getting crispy.

It's beginning to get tender.

Let's take this thyme out cos it's done its job.

You can baste it.

So, about another half an hour to go.

All very exciting.

So, sauce.

Get yourself a pan on a medium heat.

Go in with some butter.

Let's call it 20g.

We're then going to go in with some plain flour.

Equal quantities.

So, a heaped tablespoon.

I'll take 500mls of milk.

And the idea of a white sauce, a bechamel,

is that you could flavour it.

In this story, we're going to go heavy

on English mustard and loads of parsley,

and that is going to be dreamy.

You can see it's kind of frying up now,

and we want that butter to catch a little bit.

When it catches a little bit,

you get that kind of nice, warm, nutty flavour.

So, I'll turn it down now

and I'll start adding a little milk.

See how it cooked away?

Then we're going to go a little bit more.

Little by little.

If you add too much milk too quickly,

then it's just going to get lumpy.

Just keep adding that milk until you get a lovely sauce consistency.

Use a whisk.

And plenty of English mustard.

A great store cupboard staple.

It will last for ages.

Personally, I like it to be hot,

so a couple of teaspoons.

Colour, colour, colour, colour!

HE LAUGHS

A little salt. Pepper for sure.

Let's get a load of parsley.

So this is 30g. Finely chop it.

And that'll give it a nice tint of green.

That is looking very, very good.

We're ready to rock and roll.

Let's get that beautiful... Oh! Come on!

Ah, yes!

Hallelujah!

What a dish!

So I'll steal...

...just a little bit of that broth and put it in there,

and that small amount will make all the difference.

Look at that! It's just amazing.

Tender and gorgeous.

Bring this broth up to the boil.

There's no better place on Earth to cook greens

than in there right now.

So, I've got some broccoli

and I don't wanna waste this gorgeous stalk,

so shave that little tough outer layer away.

Slice it up and just pop that straight into that broth.

Right. Let's plate-up a portion.

All those veggies, rustic potatoes.

Look at that! It's just melted away from the bone.

Can you see?

Let's just slice a little bit up.

The broccoli, and then that amazing, brave, bold

mustard and parsley sauce.

This just reminds me of my nan.

It's of that era.

Platters, bones, carving, sauce.

Let's try some.

Mmmm!

Hearty,

homely.

Those cheaper cuts, like the hock,

they have collagen

and that cooking into the veg,

like, is giving me, like,

some of the most delicious carrots I've ever eaten.

It's full of flavour.

That sauce is just a winner.

Mmmm!

That is a lovely family meal.

We're gonna have leftovers and from that,

I can make another meal,

so this is definitely the gift that keeps on giving.

This money-saving meal serves a family of six.

By cooking a cheap cut like the hock,

you can bring meat

and all the trimmings to the table for £1.86 a portion.

And now I'm gonna show you that

there's enough leftover ham

to create another great-value recipe for four people.

So I'm taking the remaining meat,

stock and onions to new heights

in this budget-busting feast.

Welcome to my teardrop gnocchi.

At 75p a portion,

I'm using a low-cost batter

to make deliciously tiny dumplings.

It acts like pasta

and it's gonna carry this stuff.

Let me wash my hands.

I've got a pan of boiling water on.

Salt that water.

The first job I'm gonna do is make a batter.

We're gonna go in with 400g of plain flour

and then three eggs.

300mls of milk.

So, we're kind of wandering away from pasta.

Season with salt

and grate one nutmeg into this.

It's a classic spice. I love it.

And just start making it into what is gonna be a thick batter.

You can see the consistency, right?

It's running off the whisk. When we go to cook this, it'll set.

It's gonna be a beautiful thing.

So, let's just put that to one side

and let's begin the sauce.

I'm going to go onto a sort of low heat

and on the top of the leftover broth is

a little layer of fat.

So, that is just flavour for free.

Top this up with oil,

just a tablespoon or so,

and I wanna use some herbs. Sage.

A little goes a long way.

I've also got a little bit of oregano.

The minute that woody herbs hit fat,

they become these incredibly delicious,

snappy, gorgeous, totally edible...

...like, almost, like, miniature crisps.

I'm gonna put these herbs to one side for later.

This oil is now very fragrant.

I'm gonna take the leftover fat

and we're gonna let that melt.

So then you get crispy bits and true depth of flavour.

So when you're cooking with leftovers,

you're thinking differently

than when you're buying packets of things.

You save money and actually time,

like, all the hard work's been done, like, a few days ago, right?

What we have here is the ability to cook

a dinner very quickly that's really delicious

and super-cheap. So, into this fat,

one teaspoon of pepper, I'm gonna go two, right.

Heat. HE GROWLS

Then the leftover onions and then here,

we've just got 100g of leftover meat

and that's gonna be amazing.

I'm genuinely very, very excited,

cos I don't think you know

what I'm gonna be doing next!

HE LAUGHS

In the mountains of Italy,

they have this funny little box with holes

and you put this batter in it and you press it

and it drips into the water,

so I haven't got that

and you haven't got that.

So what I have got, which you probably have got,

is a colander. This will do the trick.

Go over to your cold tap

and just get this cold for a second. It helps you.

Take our batter

and we are gonna pour it into here.

Don't be scared.

It's gonna drip like little teardrops into

the boiling salted water

and what we're creating is something in

the same territory as pasta. About three minutes' cooking.

So, we're talking about what

the Italians would call "cucina povera",

making something tasty

out of very humble ingredients.

I can now take the broth.

So that's all the leftovers gone now.

And I've got some freshly grated Parmesan.

You don't need much of it to give you good value

for money, right? That's 60g.

This will give us a really nice, creamy texture.

Come on!

Leftovers, another level!

Crispy bits of sage.

A little nutmeg at the last minute. What a joy.

I absolutely love it.

Let's go in there.

I can't tell you how good that is.

Just like deep, comforting,

smoky, yet very delicate.

It's so silky.

It makes me feel

like everything's gonna be all right!

And for a pocket-pleasing 75p per portion,

these delicious, low-cost leftovers

will make four people very happy.

A huge amount of us spend a lot of our money on takeaways

and this next recipe is for you.

This one is coming in at a third of the price

and not compromising on flavour whatsoever.

Right up there with us Brits' favourite takeout is

the chicken burger,

but this value version uses one of the more affordable cuts of meat

and home-made breadcrumbs to come in

at a tasty £1.48 a burger.

With a clever hack using a spicy paste with

a long shelf life,

this recipe keeps costs down and flavour stacked up.

I'm going to go through the fundamentals of turning

the humble chicken thigh, my favourite cut of chicken,

into this incredible crispy thing

that you can layer up with a lovely slaw.

It's going to be joyful,

and there's a few things I can do with you

to help you save some money.

First up, breadcrumbs.

You can buy breadcrumbs, no worries at all,

but pretty much 30% of all bread that we buy ends up

in the bin.

So we can take that bread

and turn it into something that we can celebrate in our cooking,

so breadcrumbs.

Take three slices,

a little pinch of pepper

and a drizzle of oil.

Just give it a whizz.

It's going to be a beautiful thing.

So let's just put that to one side.

I have two large chicken thighs,

one of the cheapest cuts of chicken.

Take a bit of greaseproof paper.

Season it with salt and pepper.

You can see there's naturally fatter bits here, thinner bits here.

So, start tapping it,

getting the same thickness as the middle.

Now, if I look at the three big chicken fast food chains around

the country, north, east, south, west,

we're talking about a third of the price.

So, let's do this.

This is a brilliant technique.

So, it's three stages.

We have some normal, everyday flour, right.

That's going to help the moist

surface of the chicken stick to the egg.

Next up, we've got the egg and a little bit of salt and pepper,

but if you go to the supermarket,

you're going to find different kind of flavour pastes.

This one is Korean, gochujang paste.

It's fermented rice or soya beans and spice and chillies,

and it's mild. It won't blow your head off.

It's full of flavour.

You don't need much to give you value for money.

So I'm going to add one tablespoon of the gochujang.

So we are reimagining this chicken burger.

Just move it around.

And then breadcrumbs.

And that'll stick to the eggs and the gochujang.

Let's go for the next one.

A little olive oil.

So, I've got it in the air fryer at 180 degrees Celsius,

which is 350 Fahrenheit.

I'm going to cook it for about 17 minutes.

In a conventional oven, same temperature,

about 20 minutes, but you're only using half of it,

really, so you'll save a bit on energy.

So, chicken is on.

Here, we have the egg and gochujang

and I don't want to waste that,

so I'm just going to take the bun

and I'm just going to rotate it around in that lovely mix like that.

These will get baked at the end of the recipe, so don't worry.

OK, in a burger, we always have a mayonnaise-based sauce,

so I want to give you a healthy little swap.

Gochujang,

one more tablespoon of this good stuff

and get yourself two tablespoons of Greek style yoghurt.

I love mayonnaise but this is going to be like,

80 to 90% less saturated fats.

I believe it's more tasty because you've got that sourness, that tang,

that creaminess.

Next thing I'm going to do is use the second drawer of the air fryer

and I'm going to just toast off

a couple of tablespoons of sesame seeds,

just for like, five minutes until golden,

and of course you could do it in a pan.

So I'm going to whack this in.

Now, coleslaw.

Play with things you've got in the fridge.

You know, anything crunchy.

Nice little mix up.

So look, I have got four minutes left on my chicken.

Pop the bread on top like that

and just give it a nice little roast up.

Last but not least, the sesame seeds,

and they'll sizzle on top.

Come on, guys.

This is money-saving meals but it ain't boring, no, no, no, no.

Let's build a beautiful burger.

The gochujang sauce.

Take just a little bit of this slaw.

Chicken.

Look how juicy that is.

LAUGHS

Layers of seasoning.

Bosh.

And layer that on top.

This is optimistic,

colourful, vibrant,

exciting cooking that's going to save you a few quid.

LAUGHS

Come on.

I'm ever so sorry, but I've got to try it now.

LAUGHS

Oh, wow. It's so deep and tangy and spicy.

The contrast of the crispy, juicy chicken,

which is very juicy,

and that crunch and tang...

...it's so... flippin...

...good.

Next time you pick up the phone to get a takeaway, save money.

I'm salivating cos I want to have that next bit

and actually, you're holding me up, so love you, but see you.

Coming in at a wallet-winning £1.48 each,

these mouthwatering burgers won't break the bank

and they'll make you think twice about ordering in again.

I'm not the only cook who enjoys a takeaway,

but wants to create less expensive,

healthier alternatives to make at home.

Jeffrey Boadi is a food influencer with

a huge following who creates recipes designed

to get more wholefood plants into our diet.

Garlic and ginger, really cost-effective,

really good anti-inflammatory compounds as well.

He believes putting more plants on your plate doesn't have to cost

the earth and the grocer's is a great option if you're buying

fresh ingredients in smaller quantities,

because if you waste less, you spend less.

I like sections like this

because they allow you to take exactly what you need.

People often ask me about healthy eating,

whether it's expensive or whether plant-based eating is expensive,

but if we just look here, some of the foods - sweet potato, onions,

some rice, these are really cost-effective.

So Jeffrey's rustling up his sweet chilli tofu

that's come in at £1.66 per portion.

Using a tasty, low cost chilli sauce made from scratch,

this rice bowl is a total money saver,

costing around a fifth of the price of a takeaway.

It's super easy to make,

really good amounts of plant protein as well,

which is very important,

particularly if you train or want to keep yourself fit.

So we're going to go and get started with the rice.

Two cups of basmati rice,

which works out to about four portions.

Washing the rice is important to get rid of the excess starch.

For every one cup of rice,

you want to add around a cup and a half of water.

Going to get a teaspoon of oil.

It's basically just like stock.

Get that lid on, reduce the heat

and we should be good to go in around 12 to 14 minutes.

Let's get into the sweet chilli sauce.

Super easy, home-made sauce with very minimal ingredients

and it's low cost compared to the store-bought ones.

So, first up, going to get a cup and a half of water

and then a cup of rice wine vinegar.

You have that kind of tanginess to it.

So let's get the chilli flakes into the sauce now.

Admittedly, a teaspoon and a half is pretty hot,

but that's just the way that I like it.

Sugar.

I'm going to use one and a half tablespoons.

Four cloves of garlic.

I love garlic, so get as much in there as possible.

Then we're going to grate it into the saucepan.

So, get the heat on and now we're going to go on to our tofu.

Typically, tofu comes in a container where it's got water in it,

so you want to cut that open, drain the water.

I'm pressing the tofu to get all of the liquid out

so it's able to soak up all of those flavours that we're going to add

with the sweet chilli sauce.

Definitely a go-to for building muscle.

This is a workout in and of itself.

Chop into cubes.

Get a container.

Tablespoon of cornflour in there and just distribute that evenly.

Ready to get it in the frying pan.

Let's get into making the thickened half of the sweet chilli sauce.

Five teaspoons of cornflour.

And three tablespoons of water.

It'll turn into paste

and then we'll get that into the sauce.

You see how it's got nice and thick already.

So we can take that off the heat now.

Let's get a little taste test going.

That's actually really good.

So the sweet chilli and rice are done now.

Start to chop the broccoli.

And then we're just going to give some heat here,

start steaming.

That should take around eight to ten minutes.

We want it to have a bit of bite to it.

Let's get onto our tofu now.

Add a bit of olive oil.

Starts to get golden brown really quickly,

as long as it's on a high heat.

Just how I like it.

I think you'll like this one.

Get that sweet chilli sauce in there.

Make sure that is completely coated.

Look at that.

I'm actually getting really excited now.

And that should be ready to serve.

Get that lovely, fluffy white rice in there.

Sweet chilli tofu, really happy with it.

Broccoli, spring onion...

...and some sesame seeds.

And there we have it. Look at that.

What's great about this is that your typical rice bowl from

a takeaway might cost around £10.

Supermarket version might be about £5,

but this, in terms of all the ingredients,

costs about £2 per person, so it's a winner.

Now, obviously, the most important part, the taste test.

That is so good.

Tofu, lovely and firm.

That sweet chilli sauce goes perfectly with it.

There's a lot of heat there but the flavours,

the fragrance of the garlic.

Make this, I'm telling you, it's amazing.

Just how I like it.

At £1.66 a portion, plant-based eating

and making sauces from scratch are great money-saving tips,

plus it's a whole lot cheaper than a takeaway.

Recently, I've been thinking about how lucky I was

as a kid at primary school

cos I had the best dinner ladies ever.

Mrs Gilbey, Mrs Livings, it was all proper.

The savoury dishes but also the sweet dishes,

and I want to bring back one of those sweet dishes now.

I'm taking a trip down memory lane and making good old, iced buns.

They're a brilliantly thrifty 21p a bun,

using a low-cost dough and a tasty,

money-saving hack using frozen berries for the best icing.

I'm going to show you how to take a really simple and flexible dough,

an enriched dough with the milk in it,

and it makes it deliciously fluffy.

So, I've got a kilo of strong flour here,

on a clean surface, of course.

Then go in with about 550mls of tepid milk.

Now, let's just talk about milk prices.

The prices do vary a lot.

If you buy one pint of milk,

it's literally two and a half times the price

a litre of buying four pints of milk in a like,

bigger container, right?

So, you know, keep your eyes peeled and look at those prices.

Two teaspoons of salt,

and I'm also going to use a little yeast.

Now, these packets that you get from

the supermarket are always seven grammes,

and I'm just going to whisk it up with a fork.

There's natural sugars in the milk as well,

so that's going to feed the yeast, wake it up,

and then we'll start getting some lovely bubbles

and of course, the rise that's going to make this dough light and fluffy.

I'll go around the edge of the flour

and start making it into a little batter

and turn it into a dough.

I love doing this.

Just five minutes of kneading will give you

a smooth elastic dough.

There's no right or wrong way to do it. Just keep it moving.

So, in the next hour, that's going to double in size.

So, get a tea towel wet.

This'll create a nice little bit of humidity.

Hot, damp cloth.

One hour.

So, after an hour, you can see that dough has doubled in size.

That's the air bubbles, that's the structure,

that's the sponginess.

Just knock this back and let the air come out.

That way, you're going to have a much more even product.

OK, so this half is for my iced buns

and this half is for a couple of pizza bases.

So let me tell you why I'm doing that.

One sachet of yeast works brilliantly,

perfectly with a kilo of flour,

but these lovely rolls only need about 500 grammes,

so with the same effort and the same time,

I've not only got my beautiful bread dough for the iced buns,

but I'm going to knock out a couple of pizza bases for a rainy day.

Bit of greaseproof on top and then these will go in

the freezer and I love having those choices.

Now, with this half, I'm going to roll it out into a sausage,

or whatever you want to call it.

One, two, three, four, five, six, seven,

eight, nine, ten, eleven, twelve, and you get your little balls.

Neaten them up a little bit.

Take one of these little tins.

This is like 30 centimetres by 20.

Put a little olive oil in here, just so we don't have any sticking.

So, three up and four across.

12 beautiful buns and they'll all start proving

and kissing into each other.

So, last two to go.

So I'll take the wet cloth again

and let that prove for about an hour until it's all plumped up,

and then do a lovely little egg wash.

They'll go in the oven for around 15 minutes at 180 degrees Celsius,

which is 350 Fahrenheit.

Then we can ice it.

To make a beautiful icing for these buns is very, very simple.

Now, when I was at school, some were pink.

I believe they might have been food colouring.

LAUGHS

But actually, if you want to do a natural food colouring,

just fork up some defrosted raspberries.

It's going to be cheaper than fresh.

This is defrosted blueberries.

Look at the colour.

Next one, slightly different. Citrus.

Just take that outer zest.

And then juice from half of this lemon.

Some vanilla extract.

Just a little thimble in each...

...and then heaped tablespoon of icing sugar.

Look at that colour.

Three different coloured icings,

three beautiful flavours to go over those lovely buns.

And I reckon our time is up.

Oh, it smells lovely.

Ah. It actually reminds me of primary school.

Look at the shine on that.

Just put this on a cooling rack.

But look, I can't wait.

Take one of the coloured flavours.

Think of it like a little patchwork quilt and just kind of mix it up.

Raspberry here. Just let it do its thing.

And then just take the lemon one and just let it go all over the place

and it'll marble.

Think Jackson Pollock.

Tear and share, that's what the whole vibe is.

LAUGHS

There we go. Look, that lovely, fluffy inner part.

You can see how soft that is.

Ah.

Mm.

Memories, nostalgia.

Fruit icing on spongey bread.

It's so simple.

Absolutely delicious.

So, Mrs Livings,

Mrs Gilbey, wherever you are, you are the best.

At 21p each,

batch cooking is a great way to drive costs down.

12 iced buns means there's plenty to go around,

and they're fantastic value.

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