All language subtitles for Jamies.1Pound.Wonders.And.Money.Saving.Meals.S01E05.WEB-DL_track3_[eng]

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

so I really wanna help in
the best way I can,

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

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 Nanna would be proud
of.

This method is just gold
and I love it.

I'm gonna show you £1 Wonders which
will come in at

a pound a portion or less...

We're talking 75 p,

so it's really good value.
It's exciting.

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

From DIY takeaways that are
a fraction of the price of

a delivery,

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

Humble ingredients that are super
good value,

that make big flavour.
That is what this is all about.

Fancy a delicious dinner
for under a quid?

This is a perfect little pasta dish
that is quick,

it's easy, it's really delicious

and it goes easy on the wallet too.

My black olive pasta is
a fantastic £1 wonder with

a delicious sauce that you don't
even have to cook.

It's a tasty 82p per head,

using up your store cupboard
and fridge staples

and delivering big on flavour in no
time at all.

So look,
I'm gonna use linguini today.

You can use whatever pasta you want.

Pan of boiling water.
We're gonna season that water,

very important,

and then we're gonna go in
with 300g of the pasta.

Grab it. If you're using, like,
a long pasta like this,

twist it opposite ways

and then you can see it spirals down.

That's gonna stop it from
sticking, OK?

That'll take about 11 minutes
to cook.

We want it nice and al dente. So,
what I will do is just pop

the lid back on as that heat comes
back up to the boil,

then whip it off before it cooks
over. Fingers crossed.

So, what we do need is
a little liquidiser.

Very important.

We're gonna use 200g of black olives,

so I've drained
the brine that they come in.

This couldn't be simpler.

So this is a really good recipe that
you can use

for pasta sauces,

you can use it for little kind
of dips.

Come with me on this
because you will use it

and you will love it. So,

we're gonna get this pasta just
stirred up a little bit.

We're gonna steal some of that water.

Just a little ladle of that salted,

boiling water goes into
the olives, right.

Then we're gonna go in
with one clove of garlic.

Now, the joy for me of these no-cook
pasta sauces is that they're quick,

they're easy, they're delicious.

It's perfect for busy people that
love delicious food.

So I'm using jarred,

black olives,

but you could swap those out
for jarred green olives.

So, let's get the garlic in here,

let's go here and get some
lovely thyme

and we'll just put some
of that in there as well.

Dried or fresh,

but actually fresh by weight
is cheaper.

I'm gonna give it
a little seasoning of black pepper.

Six tablespoons
of extra virgin olive oil.

You can use this pasta sauce as
a dip,

you can rub it over,
say, chicken breasts.

And then we wanna little bit
of acidity,

so I'm gonna use balsamic vinegar,
two tablespoons.

If I was doing green olives,

I might wanna use lemon
juice instead.

Then add the lid.

It's gonna be noisy

but we're gonna make
the best sauce ever. One minute.

That is it.

We're gonna keep half of this.

You can put it back into the jar

and put it into
the fridge once it has cooled down.

We've got the raw garlic in there,
so you know,

it won't last for much more than
a couple of days,

but if you pour some in

a little ice cube mould like that,
pop it in the freezer,

they'll set hard

and then the next time you roast
a little bit of fish,

you can just knock out a little
cube...

...and you can benefit from it
for weeks and weeks.

So, look, the pasta is done.

Let most of that water come away.

Back into the pan.

And then we're gonna go in
with that incredible sauce.

Just let it kind of cook,
give it a shake.

The smell is amazing. I've got thyme,

I've got garlic. Look at that.

It's the simplest thing ever.
So, to serve it up,

take a nice amount of your pasta.
Just gorgeous.

Hot, steamy. How fast was that?

Of course,
if I was sticking to Italy,

I'd be like, parmesan, pecorino.

One of the things they have out
there is salted ricotta.

Not that easy to find,

but what is easy to find in
the same vein is feta.

So, not Italian,

but nonetheless,
the Greeks love their pasta too,

so just a tiny bit of feta.

Crumble that like snow over the top.

Those tangy, salty little bits

of gorgeousness are gonna make this
whole thing just work beautifully.

And then just take
a little bit of thyme.

You can see these are flowering,
but just pick those over the top.

And that with a nice little salad is
gonna be

a lovely little dinner.
With the salad,

it's coming in still under
a quid a portion.

But this for me is
the kind of thing I do

for myself when, like,
I'm not eating with anyone else.

You just get in there.

Mm. Big flavour.

The feta is a good cheat for
the salted ricotta,

but it's tangy and fresh
and zesty. The thyme,

the garlic, it works so well.

Easy on the wallet,
easy on the washing up...

...but big, big on flavour. For me...

...that's just perfect.

At a delicious 82p a portion,

this fantastic pasta dish serves
four people.

I've taken the average cost
of each ingredient

and quantity used from three of
the biggest supermarkets.

The only things I've assumed that

you've got are salt, pepper and oil.

This next recipe is
delicious, nutritious,

comes in at well under a pound.
You're gonna love it.

My peperonata coddled eggs is
a delicious spin on

the classic Italian stew.

Made with frozen peppers
and gorgeous eggs,

it's another thrifty dish costing

a tasty 84p per portion
and you can knock it up

for breakfast, brunch,
lunch or dinner.

So, let me show you how
to make this beautiful Italian

sweet pepper stew. Er, big pan.

Let's put it on
a medium high heat. Er,

I'm gonna use the peppers
but not fresh,

not jarred.
We're gonna use frozen. Now,

when it comes to saving money,

the freezer can be your best friend.

So, getting hot.
We're gonna go in with olive oil,

right? A couple of tablespoons.

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

Er, not classic,
a little bit of fresh chilli.

Just half of one.

Not so it's hot,
but just a background sort of hum.

So, in with the garlic and chillies.

I'm gonna use a little bit
of basil here.

The stalks can be part of
the stew. Don't throw 'em away.

They've got delicious flavour.

So the leaves can go just over here
until the end.

Slice them up.

So this is a lovely dish

for putting together very
quickly. Breakfast,

brunch, lunch, dinner.

We've got 500g
of frozen peppers here.

So, they're defrosting immediately.

We'll season with sea salt
and plenty of black pepper.

So, the thing about frozen veggies
is they're nearly always cheaper.

You don't have to waste anything,

just take what you want,
and when they freeze them,

they lock in the nutrients
and the flavour,

so that's really, really good.

We'll shake the garlic and the chilli

and the basil stalks into the pepper

and we're gonna stew it down.

I'm gonna just put one onion in,

so we'll just thinly slice the onion.

White or red,
it doesn't really matter.

Different varieties

of onions will have different
flavours and, you know,

different levels of sweetness.

Onions actually aren't in
the classic peperonata recipe,

but I think it makes sense
to use onions

to bulk this out, to give, you know,

another veggie and we're now gonna
let that stew

and get sweeter

and more delicious
for about ten minutes.

This basil here is very nice.

If you just wanna keep it really
fresh, just get some cold water.

We can just put the lovely,
pretty leaves in there

and we'll sprinkle that on at the end

and then any of these kind
of ones that are not quite

a hundred percent,

what we'll do is we'll just tear
that into the stew.

So we're gonna cook that quite fast

and just give it
a little toss every now and again.

For me, like,
the beauty about a peperonata,

this classic Italian pepper stew,
is that it's big,

bold, sweet, delicious.
If it's on pizza,

or pasta, or in a bread,

or whatever it's on,
it's always delicious.

So, actually what's quite nice about
the frozen peppers, honestly,

is the water that comes
out of them gives you more access to

the sweetness and the flavour of
the pepper,

and it looks and smells amazing.

I'm now gonna go for plum tomatoes.

So you could use fresh or tinned.

Tinned tomatoes tend to be cheaper.

Passatas also can be even cheaper
than chopped tomatoes.

Keep an eye on it.

Now, if you just push
the peppers to one side,

go in here with the tomatoes.

We'll have a little bit of seasoning,

salt and pepper here.

As this tomato sauce just kind
of cooks down,

stir it into the peppers.

We are now gonna introduce some eggs.

I'm almost gonna treat this
peperonata like a shakshuka.

So, what I'm gonna do is make
a little divot here

and here and here.

That is our landing spot
for our eggs.

Gonna have four nice chunks of...

...sourdough bread.

So, four eggs going in,
and by the way,

these are free range eggs.
Um, these are medium ones.

So, just cracking those in like that.

A little bit of pepper goes on
the eggs like that,

a little bit of salt goes on
the eggs like that.

Lid on top,
so now I'm gonna let that coddle,

right, and just kind of poach

the lovely eggs in that
beautiful peperonata.

Let's move that over to a low heat.

Let's turn that right up

and use your toaster or
a griddle pan.

We can start grilling the toast.

This is just going nice and slow.

You can see the eggs just kind

of poaching gently in that sweet
pepper stew.

Happy days.

Three or four minutes until
the eggs have cooked.

So let's turn the toast.

Nice. Crispy, nice little bar marks.

Just steal a bit of garlic,

cut it in half and just rub it.

Like that little rub makes all
the difference.

So let's go on with our toast.
I'm happy now with this.

Look at that. Eggs,

cooked in that gorgeous peppery stew.

All those juices are gonna really
get into that toast.

And then let's go for
a nice wodge of that egg.

And then take some
of those little basil leaves

and be a nice, delicate finish.

Get your knife and just bust open
that yolk. Come on.

Just a tiny bit
of feta gives you that nice sort

of tangy, salty seasoning.

So we'll steal a bit of that oil...

...and that's just gonna be beautiful.
Full of flavour,

full of sweetness.

A beautiful peperonata bruschetta
with a coddled egg.

A fantastic little breakfast
or brunch,

coming in at under a pound. You know,

I'm using free range eggs,
I'm using sourdough bread,

so of course you could take it
cheaper easily,

but let's get in there
and have a little try.

Mm-mm.

The flavours here,
for me, are so fulfilling.

There's a little hidden spice there,

which I love.
The freshness of the basil.

That stew just kind of becomes part
of that coddled egg.

So there you go. Cheap as chips.
Big flavour. You won't regret it.

For a tasty 84p a head,

this egg-citing spin on peperonata
serves four people.

It uses everyday ingredients from
the store cupboard,

fridge and freezer

and you can knock it up any time you
fancy. Happy days.

My rosemary roast chicken is
a super-tasty take on

the classic roast chicken dinner.
By using lovely thighs,

drumsticks, leeks and beans,

it's a wallet-friendly £1.76
a head. Bloomin' brilliant.

So, first job,

a little bit of olive oil into a pan.

Um, I'm gonna get it onto
a medium high heat

and I'm gonna put the chicken,
skin side down.

So, in we go with the chicken.

You can hear it sizzling
away already.

So, we wanna get now, colour.

We're gonna season it with salt
and generous on pepper.

Our job here is just
to get it really golden,

so you're gonna get crispy skin.

So, leeks.

Probably one of
the more underrated vegetables.

Trim off the ends, which I've done.

I tend to take this outer little
piece off,

like that, cos it's a bit tougher.

There's always a little bit
of dirt here,

OK, so what I do is I just cut

the leek in half lengthwise.

So, these leaves you can just compost

and then over to the sink we go.

I'm just gonna slice it about
a centimetre thick,

at an angle.

So, three cloves of garlic,

three leeks and three sprigs
of rosemary.

I'm just gonna run my hand along
the stalk

and pull of those lovely leaves
like that,

and I'm not gonna chop them up,

I'll leave them whole like that. So,

have a look in here.

This is the colour that
I'm very excited about,

OK? Colour means flavour
and crispy skin.

So look, in the bottom of the pan,
you've got all the sticky bits,

you've got the chicken fat.
Go in with the rosemary.

The smell will be amazing.

The transformation
of that woody herb,

with fat, is another level.

Then we go in with the garlic.

Once you get a bit of colour here,

we go in with our leeks.
We've washed them,

so there's a bit
of residual moisture there,

so it'll start to steam and fry

and what I wanna do is break that
frying to boiling.

250ml of cider.

Then we're gonna cook away
that alcohol

and it's just gonna leave you
with that flavour

and that essence.
This is the kind of base of flavour

for this lovely chicken. So,

just bring that back to the boil
and let it cook away.

Next ingredient to go
in, butterbeans.

It's a great bean.
You can use any bean you like,

borlotti, cannellini.
Chickpeas if you wish,

but butterbeans are brilliant.
We're gonna go in,

butterbeans, juice and all.

So, as this comes back to the boil,

you can see the juices from
the tin and the cider

and the leeks, they're making this
lovely, creamy sauce

and we can amplify that even
more with

a little help from creme fraiche,
and actually,

today I costed it

and creme fraiche was actually
cheaper than double cream.

So, three tablespoons of
the creme fraiche goes in.

Stir that through.
Now it's gonna get rich.

We're gonna add cheese. Now,

you could put any cheese you like,

and one of the things I do if
I'm trying to sort out

the fridge and I've got little bits
and pieces,

it happens quite a lot in my house,

is I just throw it into
a Tupperware, in the freezer.

So, odds and ends cheeses,
right? Just like 20g.

I'm gonna pour a little bit
of it in there.

I've got some cheddar,
I've got some red Leicester.

It's frozen.

This is basically what I would use

for like cauliflower cheese,
a gratin,

a pasta al forno.

I just don't waste any cheese at all.

As that comes to the boil,

look at that, look, look, look, look.

Cheesy, creamy, leeky,
beany gorgeousness.

Seasoning. Salt and pepper.

Let's go in with the chicken thighs

and I'm just gonna snuggle it in.

The fact that it's all on
the bone is gonna be amazing.

You're gonna get tremendous flavour
in this sauce.

So, heat off. Give it a little shake.

Straight in the oven.

40-45 minutes at 180 degrees
Celsius which is 350 Fahrenheit

and beautiful things will happen.

Now, to go with this,
I wanna simple green side dish.

I'm gonna go for broccoli
because people love it

and it's really good value.

Get a peeler and just peel down
the shaft like that,

OK. This is the stalky bit.

Underneath, it's succulent and juicy.

Now, I like to use these
little spritzers.

This is just olive oil.

You use minimal

and it's gonna just roast up
a treat in the oven.

Just season with a little salt
and pepper

and the flavours just from roasting
it are phenomenal.

So, ten minutes before this is ready,

just pop that in,
straight on the bars,

right. You don't even
need to put it into a tray,

right, because I wanna get
360 roasting

and they'll char up,

tender up and that's

a really beautiful,
simple way to cook broccoli.

It looks really good.

You can see how that liquid has just
cooked down,

exposing the beans.

The chicken skin's continued
to get beautifully crisp.

Look at that.
It's just blippin' gorgeous.

And then we've got our broccoli here,

which has just roasted up.

So the nice thing about roasting is
you get completely different

flavours. Much more savoury,
dare I say it,

slightly meaty flavours that you get
from that.

Creamy leeks, garlic,
rosemary, beans,

and then we got the beautiful thigh.

It's got that crispy skin, love it,

and a lovely piece of leg.

And you've got the beautiful creamy
sauce there.

The sweet leeks. So look,
let's get stuck in.

A little bit more cider, you know,

just to go with the flow.

Right, I'm gonna go for the beans.

Mm-mm-hm.

Wow. Some of the nicest,
sweet leeks and beans ever.

Let's double it up now
with some chicken.

Mm.

Tender. I love it.

Absolutely bloomin' delicious.

Let's go for a little bit
of broccoli.

Tender,
but crunchy and really delicious.

The flavour, the veggies,
the sauce, the chicken. It's great.

For £1.76 per head,

this memorable meal will serve
four people.

It might be quicker and cheaper than

the traditional roast chicken dinner,

but it's just as delicious.
What a winner.

Takeaways are big business

and it's never been easier

with all of these delivery apps
to get food delivered

to your door, but the thing is,
they're expensive,

so I wanna give you one

of your favourites at
a fraction of the price.

My kebabs and homemade flatbreads
are not only delicious

and more nutritious,
at a scrumptious £1.79 per person,

they're less than a quarter of

the price of your average
takeaway kebab.

So, you can do it by hand if
you want,

but I wanna use the food processor.

We could use any meat, beef,
lamb, pork,

and we have beef here,
250g, and pork,

250g, right?

What you're gonna do is get
more flavour,

more texture. Pork and beef,
often similar-ish in price.

Lamb, a bit more expensive.

Have a look at the different
supermarket prices for sure,

but also talk to your local butcher
because very often,

they will match prices.

Another thing to look out for is
the fat content.

Often these days,
you'll see the fat coming down,

which is healthier in some respects,

but also if you've got 10-15% fat,

that's gonna be much more delicious
and cheaper.

And I'm gonna continue that kind
of idea

of stretching meat further by using
some chickpeas.

Now, you could use beans,

but by getting legumes or beans into
your beautiful patties or your

burgers, or your kebabs,

that's a really cool
and very healthy thing to do.

So, we'll get rid of the liquid first

and then I'm gonna put half
of these chickpeas in here

and I'll use half of these chickpeas
a little bit later.

I'm gonna have a nice pinch of salt,

a nice pinch of pepper.

I wanna flavour it
with some garam masala,

but you can use any spice blend that
you absolutely love.

I'm gonna go in with two teaspoons in
there like that.

Then we're gonna continue
with more texture

and more flavour with
a mixed bag of fruit and nuts,

100g goes in.

You're gonna get the sweet
and sourness from the fruit

and in this kebab it's gonna be
absolutely fabulous.

So, give that a little pulse.

I'll go in with an egg.

So, in with the mincemeat
and then just a little pulse.

Nice. So,
there is our lovely kebab mix.

So, let's get a little tray.

So get yourself some
greaseproof paper.

I'm gonna take a little olive oil.

And then I'm not gonna use skewers

but I do wanna get into that kind
of kofta-y kebab vibe.

So what we've done is we've saved
money by blending

the mincemeat

and we've stretched it further
with those chickpeas.

We've got, you know,

fruit, nuts, spice in there,
which is great.

I'm gonna divide that into four
like that.

Make sure they're about
the same size.

Just roll it out and then kind of
squeeze it together.

Er, I love it being kind of rustic.

There you go. We have four.

And what I just wanna do is just
kind of pinch them out

and it just kind of catches
the heat in a different way.

So, let me wash my hands.

I'm gonna use my oil spritzer.

You just give it
a nice little spray like that.

There's times when I wanna use
olive oil and get it out quick

and there's times when
I'll just need a little bit.

I'm gonna turn the grill on,

so get it onto grill and fan

and I'm gonna get it up to high.

Let's make some beautiful flatbreads.

Now, you can buy your
flatbreads, absolutely.

It's gonna be way more expensive
than making your own,

so let me show you how easy
the flatbread is.

300g of self-raising flour.

I'm gonna use that little bowl just
to make

a little well and then in here,

we're gonna go in
with 150ml of water,

OK. Save loads of money,
really good fun.

You made it,
you can be proud of yourself.

A little pinch of salt goes in,

and I might just give it
a little kiss of oil.

So we'll start bringing in
the sides like that.

As soon as you feel like
the fork has done its work,

then start kind of bringing your
hands in with the flour.

So again, I'm gonna eyeball
the division into four

and I'll just simply roll it into

a little ball like that.

And then take a rolling pin.

I'll use a little bit of flour,

if you feel it's sticking
a little bit.

So look, four flatbreads,
four kebabs.

This will go under the grill now

and I reckon 10-15 minutes
for this to cook and get golden.

Just gorgeous.

Put the pan on a low heat for
the flatbreads.

Let's do the sauce.
This couldn't be simpler.

I'm gonna take four tablespoons
of lovely Greek yoghurt,

then two teaspoons
of chilli oil into that yoghurt...

...with a pinch of salt and pepper.

And that just rippled through is
all you

need to turn your everyday yoghurt
into a thing of joy

to have with your kebab.

I'm now gonna go on to
the salad stuff.

So I'm gonna take literally
a kilo of veg and salad.

This is the easiest way
to get five of your fruit

and veg a day into your diet,

right? Chopped salads are brilliant.

Anything crunchy is gonna be good.
We've got broccoli,

do not throw away the stalk.
Just trim off the end,

OK, and then I'll take that stalk
and actually,

I'll put that back,
right. We'll take carrot here.

So, it's called a chopped salad,
guess why,

cos it's chopped of course,

but what you can do is
create textures

and make the most delicious salads
to go

with all kinds of dinners.
We've got onions,

cabbage, the stalk of broccoli,
a carrot.

You know, a couple of radishes go in.

And we'll just keep chopping.

A third of a cucumber
and a gem lettuce.

We can just run our knife through.

Let's start cooking
the flatbreads. The pan is now hot.

No oil at all,
and then just flop it in there.

Look, bubbles coming up.

We're gonna get
a bit of colour on the bottom.

It's gonna take about
a minute on each side to cook.

Come on. So,
back to the chopped salad.

Make a little well in the middle.

We can add vinegar,
about two tablespoons.

We can add some olive oil,

a couple of tablespoons goes in.
Salt and pepper.

Wholegrain mustard,
about a tablespoon.

So, last flatbread done.
That can go into here.

Cover it up. This will just keep it
nice and warm for like,

five minutes. This doesn't need any
washing up at all.

That'll go back in there.

The last thing I'm gonna do is take
those lonely little chickpeas that

we had.

A little bit of that garam masala
back over

the top is kind of nice
and the herb I've got is mint.

So, let's just tear
the mint over the top like that.

And these smell absolutely amazing.
Look at that.

Just the way that I wanted them.

This fat that's cooking out of it,

let's baste it back over it
and look how shiny that gets.

Let's just put that across our
chopped salad.

Just start the story off
with that lovely chilli,

look, yoghurt, look at that, come on.

A beautiful platter of kebab,
chopped salad,

sauce and flatbreads.

Have a little drink
and it's a nice little feast.

Let's take a flatbread
and just load it. I'm gonna put

a little bit of that beautiful
chilli yoghurt on the bottom.

Just load a little bit more mint on
the top.

Look at that.
This isn't gonna be pretty,

but I don't care cos
I'm actually outrageously excited.

Mm. I love it. Spices,
so good. That gorgeous,

chopped salad, it's juicy,

it's crunchy and with
the gnarly kebab,

it's a thing of joy.

Mm. The flatbread,

it's soft and it's got
a little crispness as well.

Altogether, it's delicious.
Have a go. You won't regret it.

For £1.79 per portion,
these gorgeous kebabs,

flatbreads and salad fill up
a family of four.

For less than a quarter of

the price of your average takeaway
kebab, it's a no brainer.

I'm not the only one passionate
about creating fantastic dishes on

a budget.

The legendary Ken Hom is

an international icon who's been
showing us Brits how

to cook Chinese food
for over 40 years.

He's written nearly 40
bestselling cookbooks

and has an OBE for services
to culinary arts.

You know I've been cooking
for 64 years,

can you believe that?

Budget has always been very
important for me.

Just because it's inexpensive
doesn't mean it can't taste good.

Ken's gonna whip up
an amazing budget-friendly dish,

so he's headed to London's Chinatown

to stock up on ingredients
and look out for some bargains.

I love being here.

I really feel like I'm in
Aladdin's cave.

I'm looking at these peppers

and often the prices are half
of what normal supermarkets are,

and you can discover

a whole array of exciting
new vegetables.

You know that in Chinese culture,

we cook meat as almost
a garnish with

a lot of vegetables.
Pork is inexpensive,

and we eat all parts of it.

What is very good is this pork loin
which we will use in small quantity

to flavour all the vegetables.

Thank you. Thank you very much.

This cut will serve four
to six people.

It is very economical,
easy to cook and delicious.

What could be better?

One of my favourite all-time sauce
is oyster sauce

and this will last you a long time.

All you need is just a little.
You stir fry anything with this.

Hello. Hello.

Thank you.

Ken's gonna cook that lovely,

lean pork with some veggies in
a simple

but delicious pork

and broccoli stir fry that comes in
at a tasty £1.66 per head.

After all that shopping,
I really just wanna cook now.

I'm starting with my beautiful
piece of pork.

You cut the piece of pork like
that.

A loin is very tender.
When it's cut into small pieces,

it will cook faster,

it will use less energy

and it will take to
the marinade very well.

We start with some light soy sauce.

A little bit of this toasted
sesame oil

and our lovely little Shaoxing
rice wine,

or just a little bit of

the wine you're drinking while
you're cooking.

You don't wanna add too much salt,

so just a touch for taste
and a little bit of pepper

and cornflour.

Cornflour will dissolve

and it will hold the marinade on
the meat.

Don't marinate it more than 15 or
20 minutes.

You don't want it to get too salty.
So now we'll prepare our veggies.

I'm gonna show you how not
to waste anything.

Standing up the pepper,

cut through there like that

and then parallel with the board,

this is what I learned when I was

a child working in my
uncle's kitchen.

And the core is out

and this is the only thing you
will leave for your compost.

What I love about pepper is they
add such colour to a dish.

Now, my broccoli and spring onions.

You want to cut that up
into florets.

Now you see I'm just cutting
the outside of the stem

because that's tough.

Cut it in half and then cut that
into very thin slices.

And then we're gonna do our garlic.

Crush it like that. You can get out
all your frustrations.

Garlic actually is better if
you don't chop it too fine.

If it's a little bit coarse,

it just really adds
a lot of flavour.

Lessons that I learned from
growing up

with my single mother on

a very tight budget is that you
never have

to compromise on food that can be
so delicious.

My mum used to make all

the seasonal vegetables
absolutely delicious.

How she would make rice would be
really interesting.

Let me show you this trick.
It really works well.

You add just a bit
of rice like this.

You add about half a thumb of water
over the surface of

the rice. Bring that to a boil.

The smell of rice evokes my mum
for me

because that meant dinner
was coming.

And what she would do is she
would boil

the rice until there's no more
liquid left

and you will see what
the surface of the rice looks like.

It will look like little craters on
the moon,

and then you cover that,

turn that down to a bare minimum

and let it cook for 15
to 20 minutes.

When I was a child,
I was admonished never to peek at

the rice while it's cooking
because it brings bad luck.

My mother stuffed me with rice.
I loved rice.

They used to nickname me The Rice
Barrel, and it's OK,

it filled me up. Any left over,
don't throw it away,

use it for fried rice, or freeze
it.

I'm using groundnut oil

but you can use any type
of vegetable oil.

Don't use olive oil
because olive oil will burn.

The hotter the wok, the better.

Now you see these whispers of
smoke,

that's a signal. OK,
that's when you add the meat.

And you can hear that
wonderful sizzle...

...with it all nice and brown,

and that the colour
of course will give flavour

to this dish. At this point,
I'm going to take this out...

...put it in the colander
but saving some of the oil.

That's when I add my garlic.

I'll add the peppers.

You can either add
a little bit of chicken stock,

or else you could just plain water,

and what we're doing is we're
actually steaming

the vegetables. There,

you can just toss them
a little bit.

Cover that and let that steam away.

It's like Mum's cooking.

These spring onions,
we slice them like this.

Let's see how that's cooking.
It's doing very,

very well. It's almost done.

We take our pork.

Add my spring onion.

I'm adding oyster sauce.

Look how enticing that looks.

I'm hungry.

OK, now we're ready
with some feast for the family

and you can have a banquet

and save money at the same time.

Now the rice.

I can't wait to try it,
especially the veggies.

My mouth is watering.

It's quick, it's easy,
and tasty. I can't resist.

Mm.

My mum would be proud.

For £1.66 per portion,

the legendary Ken's simple

but sublime stir fry will serve four
lucky people.

It's a fantastic dish,
making the most of lovely,

lean pork and gorgeous veggies.

I'm gonna make a delicious dessert
inspired by my beautiful mum,

and this is a thrifty dessert.

Coming in at under a pound a portion,

this is gonna put

a smile on anyone's face.
Even my dad.

My stuffed apples

and custard are so simple

to knock together using
everyday ingredients.

At a delicious 90p a portion,

they cost under a quid a head

and make the perfect last minute
pud. Happy days.

So, when you talk about desserts,

often you think you've got to go
to loads of effort,

but this dessert is just one

of those things that feels
humble, grounded,

but it always, always over delivers.

How do we make the most exquisite
baked apple?

I have some fruit bread here.
It could be a crumpet,

it could be a nice little hot
cross bun, a brioche.

We're gonna have a base which is
the bread.

So, grab yourself four lovely
eating apples.

I'm gonna use a corer.
You could use a little knife,

but I'm just gonna go through
the stem there,

all the way down,

out the other end
and you've got a nice little hole.

We'll do that to all of these.

This is a quick little preparation.

You can do this when you haven't
planned a dessert

because you've normally got
apples around,

you've normally got some kind
of bread around.

So, we've taken the core out.
Get rid of that,

into the composter. With the knife,

I literally just get it in
a couple of millimetres

and just rotate the knife

and the apple around until it joins
up with itself again.

The reason I do that is cos often
when this bakes,

it kind of wants to expand,

so let it expand
and it will become beautiful.

So, let's get the stuffing happening.

Grab a little bowl.

We're gonna go in with 50g of butter

and then I'm gonna go in
with 25g of almonds,

so these are flaked almonds like that

and you can put some in whole

and then crumble some up

so you get those nice little kind
of frangipane-y sort

of almond tarty flavours
coming through.

Then I've got some mixed fruit here,

so raisins, sultanas,
that kind of vibe.

25g again,

which is about two tablespoons if
you don't wanna weigh anything.

So that goes in.
Same with the brown sugar.

Then, a little key ingredient that
I love dearly that I always have on

the shelf, stem ginger in syrup.
This is heavenly stuff.

Puddings, desserts,
flavouring even savoury dishes,

like, this is a whole vibe.

And steal a little bit
of that syrup, happy days.

And just slice or chop up.
The stem ginger is sweet,

it's warming,

it's got that spice to it
and that heat.

Ah. I love it.
And then last but not least,

a little pinch of cinnamon.
Not too much,

just a little gesture.
Then we're in with our hands,

clean, of course,
just to mush this up.

You could use dried cranberries,
really nice.

If you had sour cherries,
you can play with that.

Different nuts. Really nice.

Let's just put this in the hole

and then it comes out
the other end like that.

I've only used half the stuffing
to stuff these apples

and there's good reason for that,

so these will go onto our lovely
breads here.

Now, after 15 minutes of cooking,

I'm then gonna come along
and pack this on top like that

and then it almost goes like almond
tarty kind of biscuity gorgeousness.

And we'll put that in for 15 minutes.

So, get that into the air fryer.

The air fryer is good at starting
from cold

and heating up straight away.

It keeps the energy costs down.
160 degrees.

Now, if those apples were bigger,

just take the temperature down to 150

and go in for about 20 minutes
and 20 minutes,

OK, so the bigger it is,
the more time you have to give it.

There we go. 15 minutes done.
Let's have a little look.

Beautiful. So look,
at this point in time,

we're gonna go in
with our nice little topping here

and by putting this lovely mix on
top now,

it almost forms like
a lovely little cap.

So, ten more minutes
and we'll be good to go.

Oh, this looks so good.
Look at the caramelisation.

All that sticky goodness.
Please don't fall off.

Come on. That is dessert
delight. Look.

And then we're going in
with cold custard.

You can heat it up if you're that
way inclined,

but not in my world, oh, no, no, no.

And then I'm gonna take one
of these very hot croutes.

Ah. Come on, Nan, come on Mum.
Ha. Memories.

A beautiful dessert taken to
the next level for under

a pound a portion.

Ho-ho-ho. Let's get in there.

I mean...

Where to start? Look a that.

Oh, yes. Look, I'm making a mess
already but I don't care.

Let's go for crunchy
croute and a bit of that apple.

That fruit bread at the bottom that's
caught all the juices, amazing.

It is like toffee.

It's crispy, it's caramelised,

it's crunchy and it's caught

all of the essence of the apple
and the spice, so, so good.

For a sweet 90p a portion,

these tasty stuffed apples will
serve four

of your favourite people.
Such a simple dessert,

made with everyday ingredients that
delivers time after time.

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