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00:00I know that more than ever you need incredible food that makes you feel good
00:06that doesn't cost the world. With food prices still high, I want us to think
00:11differently about the ingredients that we buy. It's all about sticking to a
00:14budget and being clever, right? This is all about maximum flavour for minimum
00:19spend. Come on! It's about making everyday ingredients work really hard for you.
00:23And bigging up the clever money-saving cooking tips our grandparents swore by.
00:27An old-fashioned recipe brought bang up to date. Whether you're cooking for two,
00:32four, six or eight breakfasts, lunch, dinner, even desserts, every one of my
00:38meals cost less than a fiver for the whole lot. I'm so excited! This is
00:44incredible food at incredible prices. Stick with me and together we will turn
00:50everyday ingredients into absolute epic feasts. Now that is a feast for a fiver.
00:56If you want delicious food that doesn't cost the earth, then looking back to the good
01:10old classics is a brilliant place to start.
01:13You really can't beat old-school recipes when it comes to saving a bit of cash. My delicious
01:21hearty chicken hotpot, with a tasty side of tender braised cabbage, is a brilliant
01:27way to make the most of your meat and veg. It's a warming feast that will feed four
01:32hungry people for £4.60.
01:34So in the world of chicken I've been trying to find the most economical ways for you to
01:41get chicken in your life. And actually the chicken leg is the cheapest way to do it.
01:45Within that world you've got the chicken thigh. And actually the most economical way to get
01:49that is skin on, bone in. Right? So when you're buying the skin off bone out you're paying
01:54someone to do the butchery and it's costing you more money. Now I've got four chicken thighs
01:59here with bone in and skin on. And I just want to show you some very basic butchery. Anyone
02:03can do this. So first of all, skin comes off like that. Easy. Then I'm just going to run
02:08this knife next to the bone and then you cut it off. You can scrape off the meat. So you've
02:14got these bones here. You can make a nice big batch of broth and then you're making the
02:18best soups, the best risottos. It's a really good thing to have. And I'm going to put the
02:22skin into my casserole pan. I want to render this fat out of the skin. Right? So we're getting
02:28really tasty fat to cook all our veggies and our chicken pieces in. Though nothing here
02:33will be wasted. And this is the thing, when you're working to a budget you want to utilise
02:37everything that you buy. The thigh meat for stews I think is my favourite cut. It just
02:43cooks beautifully. It's got better flavour. So we'll cut up the chicken just into rough
02:47chunks like that. And there you go. You gain flavour and you save money. It's a bit of a
02:52win-win. So what I'm going to do is just wash my hands. Now if we observe what's happening
02:59in the pan, the fat that cooks out of chicken skin is the ultimate beginning to a stew.
03:05And actually it smells amazing. When that cools down that's going to go so crispy. So let's
03:10remove the chicken skin to a little dish and I'm going to go into that fat with chicken.
03:15It's on a high heat now. And we can season it generously with black pepper and then a little
03:23salt as well. Oh, wonderful. I'm just going to roughly chop one onion. Move this chicken
03:34around and as soon as it's taken a nice bit of colour then I'll remove it and we'll start
03:39adding the veggies. Just add a tiny thimble of vinegar and that will clean the bottom of
03:48the pan and it will start to soften the onions and just give them a really nice flavour. And
03:55look, always and forever in old cooking they never had loads and loads of meat. It was always
04:00expensive, it was always special. So the whole idea of using veggies, using things like dumplings
04:06and pastry or potatoes to bulk out meals, it's always been there. So we're now going to go
04:12in with 250 grams of frozen mushrooms. I was looking at dried, tinned, jarred and actually
04:20I found the best value mushroom in the freezer. And when they defrost, which is happening now,
04:24that water, can you see how it's cleaning the bottom of the pan? That's also becoming the
04:29gravy. So even though the frozen mushrooms are the cheapest form of mushroom right now, they're
04:33also the best for this dish, because it's going to give you the most amazing flavour.
04:37So that's just a win-win all round. So let's get a few more things to add even more flavour
04:43to this hot pot. I've got some dried tarragon, which is really delicious, some English mustard
04:49and a stock cube. Just a little shake of tarragon. It smells amazing and just gives a whole dynamic flavour.
04:57So into here we're going to go one teaspoon of English mustard. That nice hum and heat. I'm going to take
05:04a little chicken stock cube and I'm going to just crumble this in. And then I'm going to use 40 grams
05:10of plain flour. So just stir that in and that stock cube will just fall apart and melt. And once it's all
05:18soaked up, then we're going to go in with a pint of milk. So about 500 mils. Just add a little bit, let it come to the boil,
05:26and the flour will work with the milk to become very creamy. Now it's come up to the boil again.
05:32I'll go in with the rest of the milk and then we'll go back in now with the chicken to slowly cook
05:38and become very tender.
05:42I just want to turn it down so it's ticking over and I'm going to add some spinach to the story.
05:47So more veg going in. And again, to use frozen spinach instead of fresh is much cheaper. It's really,
05:54really convenient and I can afford to have four little cubes here so about 200 grams. I like it
06:02to be a little lonely island that you come across amongst the beautiful creamy mushroomy chickeny
06:08sauce. So just let that simmer for a couple of minutes while we slice up the lid, the hot pot top.
06:15So two big old potatoes here. I've given them a wash. Just take your time, don't rush,
06:20and get nice little slices like that. So the cheapest way to get potatoes are the ones that
06:25they call the all-rounders. I've kept the skin on. It's got a lovely kind of nutty flavour and I kind
06:30of need to make the most out of everything that I've got. What I can do is turn off my gas hob,
06:35bring this pan over here. I'm just going to lay it out like a deck of cards and then join it up.
06:45The smaller bits we'll probably put in the middle.
06:50And I will push the potatoes into the depths of the mushroom sauce. It will cook into the potatoes.
06:57The oven is at 180 degrees celsius which is 350 fahrenheit.
07:05I reckon give it about 30 to 40 minutes but basically when it looks golden and blipping
07:11and appetising that's your time to tuck in, get everyone around the table and enjoy.
07:19So to go with that gorgeous hot pot I want to do a nice little veg side but something that's
07:23gloriously delicious and complements it nicely. I want a big up cabbage. It's the sweetheart cabbage
07:28that is cheapest right now. But you just got to watch the prices. So that hot pot is for four
07:32people. I'm going to do this cabbage for four people. So I'm going to cut it in half first,
07:37straight through the lovely core here. So I'll carefully put my hand each side. I'll gently put
07:43the knife through the centre all the way through to the tip, right? Be careful. Then cut it in half
07:49and we'll do exactly the same. So we'll have four perfect quarters all held together by the core.
07:57So we're going to push this to the side and we're going to bring back the chicken skin, the crispy bits.
08:07Can you hear that crunch? Now what I'm going to do is just chop it up and I'm just going to pop it in
08:13that pan just for a moment to get it even crispier. When you've got crispy bits of chicken skin on top of
08:19tender cabbage it is really really delicious to eat. So in the pan we go. So just for a couple of minutes
08:29we can add just a little bit of oil to the pan, a little bit of salt to it as well. So take most of
08:36them out. So now I'm going to go in with the cabbage. You can use the cabbage to mop around all that little
08:44bit of chicken fat. I've got budget for one more onion. Cut it in half and then it's going to finely slice it.
08:55When you put a bit of colour on some cabbage you start commanding out these quite deep savoury,
09:02almost meaty flavours. So if I push the cabbage to one side now and then just sprinkle in
09:09the onions they're quite fine. So these will kind of soften quite quickly. Season it with some salt
09:16and some pepper. So another ingredient that is best friends with cabbage. Something magical happens
09:22between any cabbage and English mustard. A heaped teaspoon goes in. I'm going to take a little bit
09:28of boiling water. About 200 ml. And now we go to lid on and more traditional kind of grazing. So like 15,
09:4120 minutes of cooking. Let's just turn it right down.
09:48So that hot pot's had about 40 minutes. It looks incredible.
09:51I love the way that sauce has cooked into the potatoes and then it's granated.
10:07Can you see how the liquid is almost cooked away? So this is the time now that I would have even more
10:15veggies like some frozen peas. And just 200 grams goes in and in and around. I'm just reheating them.
10:22It's a really affordable way of getting more of the good stuff into your diet. Give them a little shake.
10:28Look at that.
10:33This is what we need, especially at this time of year. Right, you've had Christmas.
10:37People are always feeling the pinch right now.
10:40But look, chicken skin is still working guys. Oh yeah. We've wasted nothing.
10:48So pleased with that.
10:56Let's get in there.
11:01This is why me and my team have been really forensic about pricing and shopping.
11:09Because that's what you get if you're clever. Right, old school recipes with a little bit of a twist.
11:14It smells incredible. I'm going to go with the cabbage first.
11:23Wow, excellent. It's like so tender, so good. And the peas. Let's big up the veg.
11:31Right, hot pot vibes. This is proper comforting. Big flavour from the mushrooms and the chicken.
11:37But then you get that little hit of spinach and it's delicious.
11:42Reminds me of good times. Family, being a kid. This on a Sunday, this on a Wednesday, any day.
11:48It's all good. I mean, honestly, truly, this is a feast for a fiver. And that's what it's all about.
11:52Hearty, filling, and it will feed four people for £4.60. Happy days.
12:01I've costed all of these recipes, taking the average cost of each ingredient and the quantity
12:07I've used from the three largest supermarkets. The only things I've assumed that you have already are salt, pepper and olive oil.
12:14I've always been a massive lover of a good breakfast. And as I've got older, I really appreciate the weekend a bit more time.
12:29And I love that place between breakfast and lunch called brunch.
12:33But who says brunch on a budget has to be boring? My fantastic French toast crumpets with smoky bacon
12:43and a clever twist using frozen peas and melted cheese are a game changer. Even better, this feeds four people for £4.94.
12:53I absolutely love cooking this dish. It's happening in two pans. People can turn up, have a cup of tea. That for me is the whole vibe about brunch. I love it.
13:04Okay, the hero is a pack of crumpets. Crumpets are actually really good value. Four crumpets. Here we go.
13:12So in my head, I'm thinking Sunday morning, French toast. I'm going to get some lovely free range eggs.
13:18If you buy 12 eggs, it's up to 20% cheaper than buying six. So that's a nice little trick to have up your sleeve.
13:27So I'm going to have four eggs for frying and then two eggs I'm going to take for making our French toast crumpets.
13:33So I'm just going to go in with the eggs like that. So let's just whisk them up. We'll go in with some nice sea salt for sure.
13:41And then I want to use just a little bit of sweet paprika. Look at that. Amazing colour.
13:47So once you've done that, what we can do is get these crumpets and then just put them whole facing down in here to have a nice little savoury spicy egg bath.
14:01Just turn it over and it will absorb all that egg. So just let that do its magic and that's first job done.
14:11Right. Let me wash my hands. I want to get maybe an unexpected part of breakfast out. Peas.
14:20We're in the world of brunch. Now, if you're out in, I don't know, Australia, they're doing loads of really fun things with avocado for breakfast and brunch.
14:29So I'm looking at the prices of avocado. They're too expensive. But I want to give you that beautiful, silky, rich hit.
14:36Frozen peas are your best way to do it. Right. And we can really change the texture to make it mimic avocado, kind of guacamole vibes.
14:45Right. So I'm using my brain. I'm using the budget. So in we go with 250 grams of frozen peas.
14:53What I like to do is just grab a bowl, get some boiling water and as soon as that's come to the boil.
15:00In with the peas, in with the boiling water. So let them sit for a little bit and then we'll simply drain these.
15:07So let me show you what we're going to make. I could use a pestle and mortar or a fork,
15:16but I want to whizz it up so it's a little bit smoother.
15:21I'm going to go in with a pinch of salt, a little pinch of pepper. I've got three sprigs of mint, right.
15:30So the big leaves I'm going to put to one side, the small leaves I'm going to put to another side.
15:35I am properly like weighing things out and getting the price of things so we can really stay on top of that.
15:42I've got enough budget for half a lemon. So I'm just going to use a fine grater to take the zest like this.
15:49Super fresh, really fragrant.
15:54Put it to one side and then I'll put a little bit of it in here.
15:58And I'll use the juice of half a lemon into here, minus the seeds.
16:04And then a nice little drizzle of extra virgin olive oil.
16:11We're just going to whizz it up so you're getting some air in there and it's going really light
16:15and creamy, very much like when you puree avocado.
16:23So lid off and we are ready and raring to go.
16:27So I'm basically making almost like a build your own brunch station.
16:32I'll just finish this with a little bit of that lemon zest.
16:36Look, just because we're cooking on a budget doesn't mean that we don't care.
16:39We really care.
16:40Like we want to fill the gap of what we can't spend with creativity and imagination and this idea of like
16:46living differently but living deliciously.
16:48So look, second job done.
16:50Now we're going to get our bacon on.
16:53We have costed in eight rashers of smoky bacon.
16:57It ain't bacon unless it's smoked.
17:00So into a large pan we go.
17:02There's no oil in the pan.
17:04We're going to render out the natural fat.
17:06For me, this is the alarm clock for a perfect day.
17:10The smell of bacon rattling up the stairs.
17:13If you wanted to go vegetarian, I've costed to swap out the bacon for half a pack of halloumi,
17:18which you can slice up and cook very much in the same way with a little bit of olive oil.
17:22And it still works within this dish.
17:24So as it gets nice and golden on one side, we'll just turn it over and get it crispy.
17:29Now once the bacon is out, I want to do a very quick warm tomato salad.
17:35So I've got some cherry tomatoes there.
17:40I'll put a plate on top and then I'll cut through the middle of them.
17:43And this is a cool little cheat's way to cut your tomatoes.
17:48And guess what?
17:49It works.
17:50And of course, we've got that smoky fat that I want to use for these tomatoes.
17:56I'm going to take the bacon off.
17:59Then I'm going to go in with these bigger leaves of mint.
18:04They've become really crispy, really delicious.
18:06The smell is insane.
18:07And then I'm going to go in with these tomatoes.
18:12I'm literally going to take it off the heat because it's done.
18:15It's a warm salad, right?
18:17Pinch of salt and pepper and a little thimble of red wine vinegar.
18:22Delicious.
18:22That amount of heat, it's enough to cook away the vinegar.
18:26It's got flavours that really punch.
18:30So just wipe your pan out.
18:33We're going to go back on the heat.
18:35Just a little bit of olive oil goes in.
18:38And it's cooled down a little bit now, which is a perfect time to put in your eggs.
18:46So four eggs right next to each other.
18:52Season it with salt and pepper and maybe even a little tiny bit of paprika around the whites.
18:59Delicious.
19:00So this will come up to temperature.
19:02Over here, let's turn this on.
19:04Let's do our crumpets.
19:06Just a little bit more oil.
19:08In we go with our French toast style crumpet.
19:11Whole side first.
19:13So just one minute on each side.
19:15Flip, flip.
19:16Easy.
19:17This has had a minute.
19:19So we go on to the other side.
19:21Once you've got colour on the crumpet, right, just take it off for a second.
19:26Then I'm going to get an old friend, cheddar cheese.
19:28And I'm going to do some nice long strokes into the pan.
19:33And you can see immediately the heat from the pan starting to fry the cheese.
19:37And then we're going to place this whole side down into that cheese.
19:42As it starts to go lightly golden, then what I'm going to do is just get a little spatula
19:47and move this around a little bit.
19:50So then at that point we can get under and hold.
19:52And it's that holding that is going to create this crazy little crown.
19:57Just count to 20 seconds.
19:59And that gooey cheese is going to start to solidify.
20:02Let's see.
20:05I'd say that's at least a tiara.
20:07So that is going to go in.
20:10The eggs are beautifully done now.
20:12Look at that.
20:22I love it.
20:27And let's break this amazing architectural design.
20:31I'm trying to build the perfect mouthful here.
20:38The sweetness of the tomatoes.
20:39The beautiful flavour and texture of the peas.
20:42That's an amazing hack.
20:43We couldn't afford the avocado.
20:44Dare I say it, it's nicer.
20:46This beautiful crumpet, it has that sponginess.
20:49That's perfect for mopping up perfectly cooked eggs.
20:53A little bit of smoky bacon.
20:56I got a little crunch of the crispy cheese.
20:59See look, that's what I want from a brunch.
21:01You can be a bit bonkers.
21:05And even though you're saving a couple of pounds,
21:07you can still celebrate the joy of cooking.
21:10Not with one person, but four for under a fiver happy days.
21:16Everyday ingredients, working that little bit harder,
21:19create a gorgeous brunch for four at a tasty £4.94.
21:33So this is a supersonic dish that happens in 15 minutes.
21:36It's bold, it's simple and it's unbelievably good.
21:40And what's not to love about a deliciously quick fish curry?
21:46By using handy store cupboard and freezer ingredients,
21:50this flavour packed feast for four will save you loads of time and money.
21:55All coming in at £4.58, it's a big weeknight win on a budget.
22:02So I'm going to start with the rice in this dish because that takes 15 minutes.
22:05I'm going to try and cook it so it's light fluffy and got a little crust on the bottom
22:09that you can turn out and makes it really interesting and exciting.
22:13So one builder's mug, fill that up with long grain rice to the top.
22:21Pour that rice into the pan, then to one mug of rice,
22:24we're going to go two mugs of boiling water.
22:28Now this equation will give you a light fluffy rice.
22:31So we're going to put that onto a medium high heat.
22:37We're going to season it with a little salt here.
22:41Curry in our house is something that we love.
22:44Fish curry, I think, is a glorious thing.
22:46And my wife's favourite rice is clove flavoured rice.
22:50So I know that six or seven cloves is about a quarter of a gram and that costs about one penny.
22:56That's how geeky I've got.
22:58It'll be really fragrant, scented with cloves and that water will absorb into the rice.
23:03And then if we turn the heat down towards the end,
23:05you should get a golden crispy crust and that should be utterly delicious.
23:10I'm going to put this pan onto a high heat.
23:13I've got some coriander.
23:14Now the cheapest way to get coriander is actually loose.
23:17So I've just put it in some cold water to bring it back to life.
23:20So I'll pick the nice leaves and put the stalks to one side.
23:26These have got amazing flavour.
23:28I'll put these leaves in a little bit later.
23:29I'm going to go into the pan with some olive oil.
23:35Stalks of coriander.
23:37I'm going to take one onion, cut it in half,
23:40and then I'm going to just slice it up, sort of roughly chopped, and just put that straight in.
23:55The point of a curry is to have layers of flavour.
23:58To guarantee success, I'm going to use the curry paste.
24:01You can use any one you want.
24:03This is a chiku masala paste.
24:05This paste is blended and balanced for you to make your life easy.
24:08We have got turmeric, paprika, cumin, coriander, fenugreek leaf.
24:12So there's quite a lot of stuff going on in here.
24:15And it's just going to cost too much to go and buy everything and make my own.
24:18At the top of the jar, can you see that oil there?
24:20It's got loads of flavour.
24:23I have budgeted for three tablespoons of this paste.
24:30So if you cook it off, after a couple of minutes, we've sort of toasted that paste.
24:34I can smell the spices.
24:38Next is a very everyday ingredient.
24:40I've got peeled plum tomatoes.
24:48So I'm just going to put that into one side of the pan.
24:53And then use my spoon to break up the tomatoes.
24:56The best quality and flavour is plum whole tomatoes, right?
25:02Have a look at tinned tomato prices, there might be deals.
25:04If the whole plum tomatoes are cheaper, brilliant, it'll also taste better.
25:08So let's just bring these worlds together like that.
25:12The rice here, can you see this little bit of almost rice paper at the edge?
25:17Right, that's a good sign.
25:18So lid on top, turn it right down to low.
25:21Another four minutes and that'll be kind of heading towards 15 minutes now.
25:24Look at that, cook it down.
25:26That's all flavour, love that.
25:28Okay, next ingredient, frozen fish.
25:31I'm a lover, I think it's brilliant.
25:33I think it's very hard for lots of people to get hold of good, fresh fish.
25:38So if you look for nice, frozen, sustainable fish, you know, go for the one that's best value.
25:44It can be often pollock and they're absolutely brilliant little fillets.
25:47They're delicious and they're flaky.
25:48It's a really convenient and economical way to get fish into your life.
25:54You'd be amazed how quickly this fish, because it's nice and thin, will defrost and cook.
26:01You know, when it flakes, it's cooked.
26:02This is why I love this meal.
26:03It's perfect, you know, if you've had a hard day, you want something delicious.
26:07These are all things that we can have in our cupboards and our fridges and our freezers.
26:12Now at this stage, you can add all kinds of veggies.
26:15I actually wanted to use some of these frozen French beans.
26:19They're frozen when they're in season and they're utterly delicious.
26:23And you can fry them in whole, you can break them up,
26:25but they're really nutritious and they're just super convenient.
26:28Look at these colours, guys. Smells amazing.
26:31Just tear in the coriander leaves.
26:34And now I'll take about half of this coconut milk and just pour it in.
26:38And this will make you a very delicate, simple, but utterly delicious curry sauce.
26:44The other half, I'll ripple through at the end.
26:46When you don't cook this so much, you get that really tropical, fragrant flavour.
26:50The rice is done and we're pretty much there.
26:52Good things are happening.
26:54So let's have a little taste.
26:55Okay, loads of flavour there. Maybe just a little bit of pepper.
27:04And just a tiny bit of honey that I've costed for.
27:08So you've got that tangy, sort of quite fresh flavour in this curry.
27:13And just a little bit of honey, I think is a nice natural way just to balance.
27:18If you haven't got honey, mango chutney would be great.
27:21But this curry is pretty much ready and raring to go.
27:25What I'm going to do now is just see if I can get a nice crispy bottom.
27:28Oh, I think that might be good.
27:29Get yourself something flat, a board, a plate.
27:32Get yourself your pan and then just literally grab it, turn it out.
27:37And then hopefully, if we're lucky, you've got something that's golden, crispy and delicious.
27:44What I'll do now is just ripple some of that beautiful coconut milk through.
27:48Herbs go on.
27:50It's just not being boring, right?
27:52Let's break the monotony.
27:53Just look at that.
27:55The room smells amazing.
27:57It's just good times, right?
27:59That is what the joy of cooking is about.
28:02Especially when you're talking about coming up with amazing money-saving meals, right?
28:13Look at that.
28:13We can get the crispy crunch on the outside.
28:20Then you break it up and underneath you've just got the fluffiest rice.
28:25Then we've got the beautiful sauce and beans.
28:28Let's get amongst it.
28:35Flaky fish, sweet onions, you've got the sweetness of the tomatoes but then those complex spices.
28:46It's the beautiful perfume of the coconut milk, but it truly is a quick sauce that tastes like it took hours.
28:55What a brilliant way to cook fish.
28:58Very comforting.
28:59I love that crispy golden exterior of the rice.
29:06So for me, this is a brilliant weeknight curry and under £5 for this feast for four people.
29:12Come on.
29:13This is absolutely brilliant.
29:18Transforming ingredients from the freezer and store cupboard into a glorious quick little curry
29:23with rice for four at a delicious £4.58.
29:38We have so much to learn from the older generations about cooking incredible food on a budget.
29:45My dear friend and mentor, the legendary Gennaro Contaldo, grew up in Minori,
29:50a tiny fishing village on Italy's stunning Amalfi coast.
29:54From his family, he learnt the roots of Cucina Povria, the Italian tradition of turning humble ingredients
30:01into unforgettable dishes.
30:04Right, I think it's straight inside.
30:07Salt.
30:08Love it.
30:11Honouring his cooking heritage, Gennaro's making collagionis,
30:16gorgeous, simple and brilliantly good value sardinian style pasta.
30:21Beautifully stuffed with mashed potato, pecorino and mint.
30:25I've been doing this recipe, my God, for so many years.
30:29When I was a young boy, this very, very old lady, she showed me, she said so simple.
30:34I was born in a family where they make fresh pasta every single day.
30:38To make fresh dough, it's so easy.
30:40I'll start with two eggs, make sure they're large eggs.
30:44Fantastico.
30:48Just mix all up.
30:51Here I have 200 grams of double zero pasta flour.
30:59How easy is this?
31:00Let the children do, they love it.
31:02So, you mix all up.
31:07You're going to get your hands a little bit sticky.
31:10Just stretches, stretches for about five minutes.
31:14It's always bringing me memory back, gosh.
31:17My mother, she was so quick, making fresh pasta.
31:20And my father believed he could make it better.
31:22Rubbish.
31:23My mother, as soon as he finished, picked up the dough and she had to touch it.
31:27She had to see if it was good or not.
31:29God, this is why bringing me that beautiful memory.
31:32This is why I love it.
31:34It's my heart, my soul.
31:36It's all inside this little heart of dough.
31:41Anyway, it's done.
31:43Now, I cover it with a damp cloth and I let it rest for at least half hour.
31:52Gennaro arrived in the UK in 1969, aged just 20.
31:58And he's been cooking and writing here ever since.
32:02For another traditional taste of home, he's pairing his pasta with a simple, thrifty tomato and basil sauce.
32:08A couple of onions.
32:10One I'm going to do with the sauce and the other one I'm going to do to head to the potato for the filling of the very famous culuzone.
32:19This one is nice and warm.
32:27Four tablespoons of olive oil.
32:29You say to me, where's your tablespoon?
32:31Don't worry, I'm not by heart.
32:32One, two, three, and four.
32:37Then.
32:44You stir them a little bit and sweat.
32:47The little touch of salt.
32:49You can see that become lovely and soft.
32:55Let's remove half of the onion for the filling.
32:58And the other half you leave in a pan.
33:01Right, now I'm going to put two tints of crushed tomato.
33:10Then we're going to put one tints of water.
33:14Yes.
33:14Basil.
33:16I can't live without the basil.
33:18Just put all the leaves inside the way they are.
33:22Put the stalk as well.
33:23They give an extra flavour.
33:25Now you turn the gas very low.
33:28Now let it cook.
33:29After about 20-25 minutes, the water, it disappears.
33:33How simple is this recipe?
33:35Come on, everyone can make it.
33:39Let's get the potato out now.
33:42Oh yes, potato ready.
33:53The potato is so good inside with the onions.
33:57When I was a little boy, I had so many potatoes.
34:01Gosh, you know.
34:02We used to put them on open fire.
34:04It's so low of cost.
34:07It can actually go so far.
34:10Now let's get to some mint.
34:12Look, handful.
34:13The smell of the mint is incredible.
34:20Little touch of salt.
34:23Black peppercorn.
34:24I start to mix it.
34:27You can see the onions underneath.
34:28It'll give it a lovely flavour.
34:32Here I have a lovely cheese.
34:33Pegorino cheese.
34:34Pegorino sheep milk.
34:36This recipe is from Sardinia.
34:39Sardinian sheep everywhere.
34:41Everywhere.
34:42It's a little bit salty sometimes.
34:44So be careful.
34:45But you can use also parmesan.
34:47Make sure that the filling is warm.
34:49Because it feels very hot.
34:51When you put the cheese inside.
34:53Cheese will melt, will get stick.
34:55And you don't want that.
34:56It looks plenty.
34:57It's only 70 grams.
35:00Oh, I wish you could smell.
35:02The potato.
35:03The mint.
35:04The onions.
35:05Oh my god.
35:12The potato grubs.
35:13Like a mother and grab a little child.
35:16Lovely.
35:20This is where I get excited now.
35:21I'm going to roll the pasta.
35:23You know, rolling pasta.
35:25I roll history.
35:26Oh god bless.
35:27Anyway, rolling pin.
35:29Very heavy one.
35:30I have a pasta cutter.
35:35But you can use actually use a knife.
35:37And I need a little bit of a flour.
35:45Yes.
35:49Just look how wonderful it is.
35:53Pressing on it.
35:54All my children can do this.
35:56So simple.
36:00Make sure you do lovely and thin.
36:02Oh gosh.
36:03People say to me,
36:05you know, you're quite strong.
36:06You don't look like your age.
36:08Could be because I roll a lot of pasta out.
36:11This is exercise.
36:12Also, it's not just a joy to make it.
36:15Save a lot of money.
36:18Okay, so the pasta is ready now.
36:21So I cut some pasta out.
36:24To make more like a square.
36:25That's good.
36:30Pick up some of the filling.
36:32Just press it inside your hands.
36:35Just put them on top.
36:37Put over your finger.
36:39And just start to cream.
36:45I was born in a small village in the Amalfi Coast.
36:48Which every house used to make a pasta.
36:51Every family used to have their own shape.
36:54It's like a little sweetie.
36:57If you can't really make it,
36:59you know,
37:00fold them around like ravioli.
37:08Fantastic.
37:09Oh, look at that.
37:11It's done.
37:13When you actually, you cook any kind of fill pasta,
37:17don't just drop inside.
37:20Gently, because each one is made with so much love.
37:29They will come up.
37:30And they just carry on boiling.
37:32Boil, boiling, boiling in a nice way.
37:38This is cooked nice.
37:39The sauce is ready.
37:41How fantastic.
37:43The smell.
37:44The aroma.
38:04Drizzle of olive oil.
38:05And buon appetito.
38:13Oh, my God.
38:13Abandoned, affordable, easy to feed for people.
38:19When you learn how to cook a simple ingredient,
38:21you don't have to be expensive.
38:23You feed the family ever so well.
38:25In Italy, they say,
38:26live to eat, eat to live.
38:28I close my eyes, and I believe I'm in my hometown,
38:32in Italy with the rest of my family.
38:35Eat, eat, eat.
38:39Wonderfully simple ingredients to make this extraordinary pasta feast for four people.
38:44For a bellissimo four pound 43.
38:48Thanks, Gennaro.
38:58At this time of year, baking is one of life's simple pleasures.
39:01Having a reliable recipe that you can get in the oven, filling the house with beautiful smells,
39:06is guaranteed to put smiles on people's faces.
39:12Baking at home is such an easy and brilliant way to save money.
39:17This gorgeous pear and almond cake is my foolproof take on an Italian classic.
39:22Using just a few everyday ingredients, it costs £4.70 for eight sublime slices.
39:28So I love these old-fashioned cake recipes.
39:34It's a very easy one to remember because I've got 150 grams of white sugar, 150 grams of butter,
39:40and 150 grams of self-raising flour.
39:42I'm going to get myself a little bowl here.
39:45Let's go straight in with the butter and just get that whisking up a little bit.
39:51Just cream that butter and slowly but surely add the sugar.
39:56We're dissolving those little grains of sugar into that butter.
40:00Then we turn it off and we go in with three eggs, but one at a time.
40:13So just move the bowl around, whisk in those eggs.
40:17Beating in the air will give you lift.
40:19And then the next thing will be the self-raising flour.
40:21So you've got a raising agent in that and that's going to be fantastic.
40:24150 grams.
40:29And essentially we're making like a sponge batter.
40:34And then I've got 100 grams here of almonds.
40:37I've taken 40 grams out to sprinkle on top and I'm going to put 60 grams into this little blender.
40:44Just simply whizz it up.
40:45Now what's brilliant about this is by buying the flaked almonds you can easily make your
40:55own almond flour, but you also get nice flaked almonds to sprinkle on top.
40:59So that's come together really, really nicely.
41:07Last ingredients would be three tablespoons of yogurt.
41:11That's going to give it a nice little bit of tang, a nice little pinch of allspice,
41:15just to have a little background hum of spice.
41:18And that in this is going to be amazing.
41:20Next up I'm going to use the zest of one orange.
41:23Now almonds and orange are very, very good friends.
41:27So this is going to be absolutely beautiful in this sponge.
41:30So just use a fine grater to get that zest off.
41:36So in it goes and then a little pinch of salt.
41:42So mix it all up and we're good to go.
41:48So I've got a 23 centimeter cake tin with a removable base.
41:52I've lined it with some greaseproof paper rubbed with butter on the sides and the bottom
41:56so nothing sticks.
41:57I'm going to take a little spatula and get all of this lovely mix in.
42:02Every last bit of it.
42:04Now I don't really have to work too hard to do anything other than add a fruit of choice.
42:09I'm using pears today.
42:11I think a lovely pear and almond tart is a beautiful thing.
42:14But have fun with fresh and tinned fruit by all means.
42:17So once that's in, just kind of level that out, let it go to the edge.
42:22Take the knife down the side of the pear like that.
42:26And then you've got these two little side bits.
42:30So we really waste very little.
42:34And then I'm just going to slice it up about sort of three millimeters thick.
42:41Then we can just fan this pear out.
42:44And what I like to do is just dust a little icing sugar on the top of the pear.
42:50This is going to create a nice little natural sort of glaziness, which I like.
42:55That icing sugar will disappear.
42:57So let that just do its own thing for a second.
42:59With the orange here, what I want to do is just cut this in half.
43:03And I'll squeeze all of this juice out into a pan.
43:07And no pips, but a little bit of flesh doesn't matter.
43:11Now I'm going to reduce this juice down with a tablespoon of honey.
43:15And it's going to create a very simple but very effective drizzle.
43:18So think lemon drizzle cake, but basically it's orange drizzle with almonds and pear.
43:24Delicious.
43:25Tablespoon of honey.
43:28So I'm going to put that on a low heat.
43:30So just let this orange juice come up to a boil.
43:33And with the honey we'll take it down to form a nice little golden orangey syrup.
43:38And that we will pour over the cake when it comes out of the oven.
43:46We'll just fan out these pears like that.
43:48And we'll just go over to the sponge and just push it in.
43:51What's really nice is the cake's going to cook around the pears.
44:00So just generously sprinkle those almonds on the top.
44:03I'm going to give it a little spritz with some olive oil.
44:07And a little dusting with some icing sugar.
44:12And this will give you the most beautiful golden finish.
44:17So it goes into the oven for 35 to 40 minutes at 160 degrees celsius.
44:25When it comes out of the oven we'll pour this beautiful syrup over the top.
44:31So have a little look at this syrup.
44:34It smells amazing.
44:37And beautiful pear and almond cake.
44:42Look at that.
44:43So that had just over 35 minutes.
44:46And if you want to check if it's cooked.
44:48Very, very simple.
44:49Just get yourself a little knife.
44:52Go through into the centre of the cake.
44:54Hold it for a second.
44:56If it comes out clean, you're good to go.
44:59I'm just going to flick this little mould.
45:03Take this carefully off.
45:05And just pop this onto a little cooling rack.
45:09That is the perfect time for us to take a little bit of this syrup.
45:13And we can just let that absorb.
45:16Pears, oranges and almonds are a wonderful combination.
45:22Now let that cool down for about 20 minutes.
45:24And that will be delicious.
45:30A few humble ingredients to make a delicious cake.
45:33I've got some yoghurt to go with it.
45:34Look at that.
45:41Gorgeous.
45:48Some of that lovely yoghurt.
45:52A little syrup goes a long way.
45:55That's a lovely classic dessert.
45:58Terrible job now.
45:59I've got to try it.
46:04I really like the use of yoghurt in that batter.
46:07It stops the cake being dry.
46:08And then where that lovely orange syrup goes in, nice and soggy.
46:11And the little crackle of the flaked almonds.
46:14It's full of flavour.
46:16I love it.
46:17That will feed eight people for under a fiver.
46:18Come on.
46:19And there will be more at Pucker Meals next Monday at 8.
46:34David Baddiel is shaking paws with some of the coolest cats that have hit the internet.
46:39Cat Man, the new series at 8 o'clock this Friday.
46:42But next, the recruits have an excruciating climb ahead.
46:46It's all new.
46:47Celeb.
46:48S.A.S.
46:48Who Dares Wins.
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