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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 will 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 fibre 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 fibre.
00:57At the moment with prices going crazy, everyday ingredients can get really
01:06expensive. I want you to have food that's really good value but also I want it to
01:10be colourful and optimistic and full of proper cooking flavours. We all crave a
01:16burger from time to time and I've got a delicious way to transform simple
01:21ingredients into something truly epic. Crispy golden chicken thighs, creamy
01:26mozzarella and homemade pesto. My Caprese chicken burgers deliver big on
01:31Italian flavours at low prices. All served with a stack of sweet potato fries, it
01:37comes in at a brilliantly budget-friendly £4.10 for two lucky people.
01:42So look we're going to do this beautiful chicken burger but first up I want to get
01:48some fries going. Now it would be cheaper for me to buy regular potatoes and turn
01:52those into fries but they wouldn't be as nutritious. Sweet potatoes count as one of
01:57your five fruit and veg a day and a regular potato doesn't. I think they taste
02:01amazing. Just slice the side and then find that flat edge it's much safer to slice.
02:07Slice it again and again and then lay it on its side like a little pack of cards and then
02:19look at that, that's going to be generous for two people. Get yourself a little
02:23baking tray like this, give it a little drizzle of some olive oil, a nice
02:29seasoning of salt and a little black pepper and then they're going to roast up
02:35an absolute treat. Put these into a preheated oven at 200 degrees Celsius.
02:41They're going to take about half an hour, 35 minutes and that's going to be more
02:45than enough time to put this beautiful chicken burger together. So first up I
02:50want to state the obvious. When you go around the supermarkets or the butchers
02:54look at the price per kilo. That way you can navigate around what is best value on
02:59that day. Is it lamb, is it chicken, is it pork, is it beef. Right now beef is really
03:03expensive so I'm taking that burger which the whole family absolutely love and
03:07we're swapping it out to a chicken burger which they'll also love but which is
03:11much better value. The best value cuts are the chicken leg or the chicken thigh.
03:15Skin on, bone in. I've got two chicken thighs or I've got three boneless skinless
03:21chicken thighs. Right the minute you start buying skin off and boneless thighs
03:25you've paid someone to do that job for you. So no thank you, pop that in the fridge
03:29for another day. With just a little bit of very basic butchery you're saving money
03:34and you're going to get much more flavour. Actually we want this chicken skin
03:37because it cooks incredibly crisp and you pull it off as easy as that and that
03:43will render and melt and you get amazing flavour from the skin. Put the knife along
03:50the bone and just kind of rub it, expose that bone and then remove it. You can see
03:57it's a little bit thicker here than here so what we can do is just score it and
04:02that'll just open it out and make it a little bit bigger and then wash my hands.
04:06Get this pan on to a medium-high heat and then season with some salt and pepper then a
04:19little pinch of paprika or some lovely cayenne just for a little subtle hum of heat
04:25is a beautiful beautiful thing. As this pan heats up we move this skin around. Can you
04:30see the fat literally melting out of it? So we're making it deliciously crispy but
04:35also we don't have to use olive oil, we don't have to use butter because we're
04:38going to cook the chicken thigh in chicken fat and of course that way you're
04:42going to get the best chickeny flavour. Now there's a technique in Italy called
04:46Almattoni which means under a weight. When you weigh something down you get more surface area, more crunch,
04:52but also you speed up cooking. Very clever. I'll take a little bit of greaseproof
04:58paper, I'll lay this on top of the chicken and then take something heavy like a pan
05:04and just press it down so that will do its thing. Right let's get a fresh board. I'm
05:12going to take a nice ripe tomato, get myself a nice knife here. Do little thin slices. You can massively
05:21transform the flavour of these tomatoes by giving them a little love. Some sea
05:27salt and some pepper. And then I'm going to make a beautiful homemade pesto. Yes a
05:33homemade pesto. It's the simplest thing in the world. This is all about keeping
05:38flavour and textures up and keeping costs down. So I'm just going to use half a bunch
05:43of basil. Take the little leaves to one side. Big leaves go into the mortar and then we've got the stalks.
05:52I'm just going to finely slice them and you're taking something that would normally go in the bin
05:56and it's now going to be something that's crunchy and delicious. Sprinkle that over our tomatoes.
06:02A tiny tiny drizzle of olive oil. I want to have a quick look at the chicken. This has had not even
06:11five minutes. We've got this technique of weighing it down that is speeding up the cooking and speeding
06:17up the colour and the crunch and the crust. Pesto is all about life and colour and vivaciousness and
06:25whatever you put it on. A bit of toast, a bit of quiche, a little frittata. It's just like boosh. So
06:31literally six sprigs of basil. Pinch of salt. So just quickly bash it up. Now all I need is a little
06:42handful of almonds. The almonds are nearly half the price of pine nuts. Pesto can be made with any nut,
06:52not just pine nuts. Just crack them and smash them up. Take some of the almond to a paste
07:00and then you have some bigger chunks so it gives you some texture.
07:05I'm going to take some grana padana which is cheaper than parmesan. Ten grand I've budgeted for
07:12and that's more than enough. Loosen it with just a little olive oil and there you've got a lovely
07:19homemade pesto. Let's reveal this beautiful world of crispy chicken. Look at the skin.
07:30So that's had about 12 minutes cooking so that's done. So I want to turn that right down to almost
07:35off. I've got our little brioche buns here and I'm just going to lightly toast them in a little bit of
07:41that chicken fat. Absolutely beautiful. I've got some mozzarella and I'm going to take a half.
07:49That's all I need. Slice up into nice little thin slivers. So by being clever about the chicken,
07:57right, going for the cheaper cut, doing that little bit of butchery, we've not only created more flavour
08:01but we've saved money and where we've saved the money we're using lovely ingredients. We're using
08:05fresh herbs. We've made pesto. We've got gorgeous mozzarella and that is what I love about clever
08:10money-saving meals, right. It shouldn't be a compromise. It should be a celebration.
08:15Let's rack this up now. Take our little bun here.
08:22Then we can go for a little of that pesto. Look at that. The colour is just vivid.
08:28A couple of little bits of tomato here. It's all about the perfect mouthful. Gorgeous.
08:40Break up the chicken just so it's more manageable.
08:45Just tender, crispy chicken. So good. Take the mozzarella and just lay that over the top.
08:54Now both these burgers and the chips are coming in under a fiver. If you think about what you spend
09:05down the high street on an app, right, so the skin goes on. Can you hear that?
09:17Brown lettuce, delicious, nice and crunchy.
09:20We've got, in no time at all really, some lovely roasted sweet potato fries. Just stack them up,
09:30a nice little pile.
09:31Two beautiful portions of food. I want to share with you that whole investment into layers and flavour.
09:52That is what it's all about. Mmm.
10:02My goodness. Like the lovely tomatoes that have been dressed with that tang and that kind of cold here.
10:08Then the hot kind of fat dancing chicken that is both tender, juicy and crispy. Homemade pesto on budget.
10:17No compromise. A little bit of chicken skin there.
10:27It's so good. Our expression here of the Italian chicken burger, it feels colourful,
10:32it feels optimistic and all for under a fiver. Come on. For two portions of food. This is proper,
10:39proper money-saving meals. This delicious burger is a treat at a cost saving £4.10. I've costed all of
10:48these recipes, taking the average cost of each ingredient and the quantity I've used from the
10:53three largest supermarkets. The only things I've assumed that you have already are salt, pepper and
10:59olive oil. Serves too, for well under a fiver. There's nothing more delicious than a homemade pie
11:13and I've got an ingenious little pastry recipe that doesn't even need the oven.
11:18This is a massively tasty and thrifty midweek dinner. My super spinach pies use frozen vegetables
11:26to save time and money and give you the easiest way to make a delicate and crisp pastry that's so much
11:32cheaper than buying it. Along with a salad, these little beauties will feed four people for £4.88.
11:44Let's big up some veggies, get them in a homemade pie with a little bit of a twist. So I'm going to start
11:49with leeks, a really underrated vegetable. I'm going to split it down the length like that. Just give it
11:56a little wash. That little bit of water is going to help to create a little bit of steam when we start
12:03to cook the leeks. I'm going to add some olive oil to the pan here. Let's get it on a high heat.
12:09We're going to go garlic. A nice little beginning.
12:14So in we go. Add just half a teaspoon of cumin. Whole seeds, that's just going to scent it with a
12:23really beautiful savoury flavour. Next up, nutmeg. Nutmeg and spinach are best friends.
12:31So half a nutmeg goes into that oil and it smells amazing. Later on I've got a little bit of dill that
12:40I'm going to use in my salad but I'm going to finely slice those stalks. I certainly do not want to
12:46waste that. Now as far as the leeks are concerned, this greener part here I'm going to finely slice
12:52and as I cut down I'll get chunkier and chunkier. The white part is naturally much more tender.
12:59I really love leeks. They go really sort of soft and buttery.
13:14So mix those leeks around.
13:19Then we're going to go on to the onion. Finely slice it, any old how.
13:24What we want to do is get them sweet and almost start to caramelise them a little bit.
13:32So as that starts to cook down I want to get some frozen veg out of the freezer. Spinach.
13:38A massive fan of frozen spinach. It's really good value, it's really nutritious. Here is 600 grams.
13:46Just move some leeks to one side of the pan and then on this other side of the pan our beautiful
13:52spinach to start defrosting. Look at the colour. So I want to show you probably the cheapest way
13:57to make a pastry. Water, pinch of salt and some flour. 75 mils of boiling water. Add some salt.
14:05About half a teaspoon goes in. Give it a nice little stir. Just let it cool for a minute.
14:11So I've got 125 grams of strong flour. Get a fork. Just add this hot water. Slowly bring in the flour.
14:25I've just put a little flour down for dusting. So I have a little knead here. Normally pastry is short
14:43and crumbly but not this one. We've got strong flour so it's more glutinous and the hot water which
14:48makes it really stretchy. It's almost kind of like bubble gum. Then we'll roll it into a ball.
14:58Cut this into four. I'm just going to put a little oil onto a clean surface.
15:05Roll it around. There's one.
15:08So four balls ready to go. Put the bowl over like that just to kind of keep that humidity,
15:22let it relax for sort of like 5-10 minutes and then you'll be able to really move it in the most
15:26beautiful way. We're starting to get deep colour now and deep colour is deep flavour, sweetness.
15:34Mix the spinach with the leeks, garlic, the spices and the onion. Have a try.
15:46Utterly delicious. So salt and pepper. That's looking good. Now I want to cool that down because
15:52you don't want to stuff a beautiful pastry with a warm filling. Get yourself something flat, a board,
15:58a plate, clean surface. It's the best way to cool things down really quickly, like I'm talking in
16:05minutes. As that cools down I'm going to add some cheese to it. So this here is called Greek style
16:12salad cheese. It's not a feta but it's like a feta. If I use feta I couldn't get this meal in under a
16:18fiver. So I'm just going to break it up.
16:20It's got a nice tang to it. It's got a lightness. It's going to be delicious.
16:29And once you've mixed it up, divide it roughly into quarters.
16:39Let's wash the hands.
16:40I don't really want to use rolling pins and stuff. I'll press each one.
16:51I'm going to use just a little bit of oil to make it stretch nicely. I've got a frying pan here.
16:59Put that on a medium heat. A little olive oil. I know what you're thinking. How's that big thing
17:04going to get inside that thing? This dough is very flexible. Take that whopping bit of filling
17:11and I'm just going to pull it over and then I'll grab this side and you'll start to see
17:16that filling disappear. If you've got any little holes you can just pinch it and patch it.
17:24Put some oil on the surface and then press it down. So that is basically the vibe that we're going
17:31for. You can see how flexible it is. It's almost like a little hammock.
17:39Put the knotted side down and we'll press it.
17:47And they don't all have to be the same size. They can be a bit wonky.
17:51Take our little pie, put it into the pan.
17:53So three to four minutes on each side on a medium heat. You want it to be beautifully golden.
18:02And while that's happening, we're going to make a salad.
18:06So I've got some round lettuce. It's sweet. It's crunchy. Very, very good value for money.
18:12And I'm going to try and make an everyday selection of ingredients. A little bit more exciting.
18:18Black olives. Delicious but they're quite briny. That salt can contribute to a really nice dressing.
18:28Go in with a tablespoon of red wine vinegar. Then twice as much extra virgin olive oil.
18:34Then what I'm going to do is just get the tip of the knife, put it into the core of the tomato
18:39and then just slice that into eighths. Now let's just have a little look at our pies over here.
18:50Turn it over. Look at that. Sizzling.
18:58Crispy. So back to the salad. Take a little speed peeler and I'm going to peel half a cucumber.
19:05Use our finger or a teaspoon just to kind of take that watery part in here. But that watery
19:13filling here will contribute to that dressing. And nice little centimetre slices like that.
19:20We're creating a hulled cucumber that will cut and look very different. And then this skin here,
19:26just slice it up. Let's just use every last part of everything. And then we've got five grams of dill.
19:33I'm going to put some to the side here and some I'll finely slice. So dill cucumber, really, really nice.
19:43And then just a little pinch of extra salt and pepper.
19:50Looks fresh, right? Let's have a little look at these pies.
19:55Oh, they're getting crispy. Turn them over. Don't let them catch.
20:03They're nearly there. Get your last bit of dill. Put it in and around this beautiful plate. I've then got
20:12little kind of 30 grams of Greek-ish cheese that we're crumbling on top. Look at that.
20:19So let's get these beautiful pies. These have had about four minutes on each side.
20:24Just one little teaspoon of sesame seeds goes in. And just a little honey teaspoon.
20:34And that's just going to give it the most beautiful sort of sweetness against the saltiness of the cheese.
20:39Toss them around a little bit.
20:41Toss them around a little bit. And the sesame seeds are just kind of sticking to the outside.
20:47Let's big it up. Look at that. Just beautiful.
20:57So let's get in there. Come on.
21:11Let's get our salad going on here. Nice, generous portion.
21:17Here is our beautiful little spinach pie. It's hot.
21:23Mmm. Really, really delicious. This would make the most spectacular lunch. It beats a sandwich.
21:36The spinach is beautifully intense. That cumin, it's got a nice little hint. It's super subtle.
21:41The cheese is melting and it's got a nice tang to it. That tang with the kind of irony sort of savouriness
21:47of the spinach backed up by the sweetness of the leeks and onion is utterly divine.
21:55The salad is crunchy. It's got loads of flavour. That little hit of honey at the end
22:01is really, really good. It's about making everyday ingredients work really hard for you.
22:05And for under a fiver for four people, that is brilliant.
22:09Using simple ingredients in surprising ways to keep costs down,
22:16this delicious midweek meal feeds four hungry people for £4.88.
22:29This recipe is all about turning the ordinary into the extraordinary, using what we have,
22:37wasting less and making every single ingredient earn its place.
22:43I've come up with an incredible low-cost version of a ragu, one of my favourite things to make.
22:49My pork and fennel, ragu bianco, pushes the flavour of humble ingredients to the max
22:55to create an epically decadent dish. Served with simple homemade pasta,
23:01this will make four people's day for £4.83. All in.
23:08This is an amazing expression of an old school Italian ragu. It's so good with pasta. You could have
23:14it over jacket potatoes, mashed potatoes. We're gonna do it as a meat reduced recipe.
23:20I've got pork mince, really good value. Instead of doing 500 grams, we're gonna do 250 and we're
23:28gonna buddy it up with belotti beans. You can get them in all the supermarkets. A fantastic source of
23:32plant protein, very classic Italian. The beginning of the story starts with one onion, one carrot and
23:40two sticks of celery. The Italians would call this a sofrito. Right, it's the kind of base foundation of
23:49fragrance and sweetness. So finely chop the celery and the carrots and the onion.
24:03Very humble ingredients, very affordable.
24:09We'll just keep chopping it until we feel it looks nice and fine.
24:14In a pan we're gonna go in with some olive oil. Two rosemary sprigs here.
24:26Just chop them up a little bit. Smells amazing.
24:31Then we're gonna go in with some whole fennel seeds, about a teaspoon. Fennel and pork mince,
24:38best friends. Then I've got two cloves of garlic. Just chop through them.
24:46And actually at this stage I'm gonna add a little bit of crushed chilli. About a teaspoon goes in,
24:51maybe slightly less. Go in with generous black pepper and then with our sofrito.
24:58I always feel if you've got a ragu on the go, everything in life's gonna be all right.
25:07I will have a little pinch of salt now. Turn the heat down to sort of medium. Right, slowly,
25:13slowly. Depth of flavour. Don't rush that bit. Next job, I'm using pumpkin. You could use butternut squash.
25:21I wanted to use this because it's cheaper than a butternut squash at the moment. So I'm just gonna
25:26take the ends off. And then I'm gonna cut this in half. And I'm just gonna use a little spoon to remove
25:35the seeds. You could roast those off with some olive oil and some seasoning. They go beautifully nutty.
25:41So that's 700 grams of pumpkin. I'm gonna put this into the microwave for 10 minutes.
25:51It's gonna make this ragu happen quite quickly. And we're saving energy. I wanna add the last spice
25:57and that is nutmeg. So just grate in a quarter of the nutmeg. And that with the chilli and the fennel
26:06and the black pepper and the sweetness of those veggies is gonna be an amazing base for this ragu.
26:13Over here into the wonderful world of pasta. Yes, you can use a packet of your favourite pasta but it's
26:19cheaper to make your own. In a bowl is 400 grams of plain flour. Right, I'll make a little well in the
26:27middle. One egg. Whisk up the egg. I'm then gonna add 200 millilitres of water. I've designed this
26:38recipe to be quite a soft dough. It means I can roll it out without any pasta machine.
26:44Knead that dough until you've pretty much cleaned that bowl. What you have to do now is just knead it
26:56for a minute or two. You're kind of stretching and working the gluten. You're making it sort of elastic.
27:06Leave that to relax just for a couple of minutes. I'm gonna just wash my hands. So let's go and get
27:13the pumpkin out of the microwave. And essentially what we've done is create steamed pumpkin. And
27:19I'm just gonna fork up that lovely internal flesh. The pumpkin is sublime.
27:27And that hack of using the microwave I use for jacket potatoes and butternut squash all the time.
27:32So if we have a little look in the pan here, it has reduced in size. It smells amazing. Push all that
27:38veg to the side now. And then we can go in with our mincemeat. And we'll start frying this pork and
27:47mixing it with that sofrito. The idea of propping up a little meat with lots of glorious vegetables
27:54and pulses and legumes is very normal in the tradition of Italian cooking. I'm gonna now go in
28:00with the pumpkin. Look at the colour. So bolotti beans go in, juice and all. At this point in time,
28:16lots of people typically might put tomatoes in here, right? And tomato ragout are blissful,
28:22but we're not doing that today. I'm using 300ml of milk. Milk tenderises meat.
28:27It's fantastic at making blonde ragout, blonde sauces. And you know, in British culture,
28:35we would see milk used often with smoked fish to cook it, to pull out the smokiness and the saltiness.
28:40So this is old school. And I'm gonna move this over to the low side just so it's flipping away.
28:49So I'm gonna half fill this pan
28:53and get that on full whack.
28:57Because we're gonna make pasta. Add to that water some salt. This is very, very exciting.
29:03The dough is only rested for like two or three minutes, right? So it's nice, it's convenient.
29:07I want to flour it quite generously.
29:11And I'm gonna cut it in half.
29:16Just roll it out.
29:17Get it roughly as big as you can. And then I'll do the same on this.
29:32That flour is like a non-stick. So then I lay this on top and just kind of buddy it up.
29:40So in no time at all, we've made a nice little thin sheet, right? If you're buying fresh pasta,
29:56it's about four times the price. And we'll roll it up.
30:00So I'm gonna take a little cluster of this and just shake it. You're kind of uncoupling them,
30:19but also shaking off the excess flour. And there you go. You've got homemade pasta.
30:25I'll cook these for about two and a half, three minutes. It's a really quick cook.
30:30This water has come to the boil and I'll just let that fall in.
30:33And give it a little stir so nothing sticks together. Last ingredient, grana padana.
30:46And you can use any hard cheese. 20 grams. So this ragu has now had about 40 minutes.
30:54Can you see how it's cooked down beautifully? Take the pasta up like this. Let it drain.
31:03I'm gonna mix it around all this lovely sauce. Look at that. Most of my 20 grams of cheese goes in.
31:17So let's serve up homemade oozy pasta. Milk gives you that beautiful creamy sauce.
31:33Finish with a little black pepper. Right, let's try some.
31:47Oh wow. Absolutely delicious. The amount of pepper and chilli is just in the background making you salivate.
32:04The ragu is so utterly delicious. The meat reduction with the balotti beans and the pork.
32:17It feels incredibly savoury. Big flavour. All the spices, the fennel seeds, the chilli, the nutmeg,
32:22all those gorgeous things, the lovely pumpkin that's sweet, sweet, sweet.
32:26Mmm. It's a great way to save more money. Delicious. You've got to have a go at this.
32:39Transforming low-cost ingredients into a richly flavoured feast. This will treat four lucky people for £4.83.
32:46As I'm thinking of ways we can transform low-cost ingredients into incredible meals,
33:00calling on other generations and cultures for inspiration is a no-brainer.
33:07There is a kind of misconception that to produce delicious food you need to spend a lot of money.
33:13You don't. And in Lebanon, for sure you don't.
33:17Born in Beirut, chef and writer Anissa Halou specialises in Mediterranean, North African and Middle Eastern cooking.
33:25I'm going to make a very interesting dish from the south of Lebanon. It's called matfouni and it's a burghul-based dish.
33:32Burghul is cracked wheat, basically. And even though it's delicious and beautiful to look at, it's very low-cost.
33:38Using everyday ingredients like tinned chickpeas, bulgur wheat or burghul and veggies,
33:47this delicious matfouni serves four people at a tasty £4.94.
33:56It's a kind of very simple dish and it's made with chickpeas, green beans, onions, garlic and tomatoes.
34:02The way I learned cooking was by watching my mother and my grandmother.
34:09My mother is Lebanese from the mountains and south east of Beirut and my father is from Syria.
34:17I was thinking, my mother is a great cook. She will not be with us forever. Maybe I should write a book of her recipes.
34:25And that's how I wrote my first cookbook. And I liked it and I carried on.
34:31So the first step is soaking bulgur wheat. 200 grams. Add the water.
34:37I let it soak for about half an hour to soften it and let it expand so it needs less time to cook.
34:45This ancient whole grain has been a staple of Lebanese cooking for centuries.
34:49I'm going to chop the onions and put them straight in the pan with the olive oil until they're slightly caramelized.
35:06Everybody thinks the cedar of Lebanon is the symbol of Lebanon. But as much of a symbol is the olive tree.
35:12Because we use olives and olive oil practically in everything. It's a land of plenty.
35:17There's a lot of olive oil. There's a lot of vegetables and a lot of grain. And they have to use them.
35:23So I'll get the garlic. I need three cloves. I'm going to press the garlic.
35:32Now I'll stir it for a minute or two. And the smell of fried garlic is delicious.
35:38And I'll take it off the heat and wait until I get everything else ready.
35:49Okay, so to start chopping the beans. These are kind of very thin French beans.
35:54I need about six medium tomatoes.
36:01We never peel the tomatoes. The philosophy of Lebanese cooks is not to waste hardly anything.
36:08I was always a foodie, as it were, because I was very greedy as a child.
36:13And whenever my mother or grandmother were cooking, I would be with them in the kitchen.
36:18I mean, this is my culture. Mother, grandmother, mother, daughter. And you repeat again.
36:26Okay, so the last ingredient is the chickpeas, which is actually the protein part of the dish.
36:34If you use pulses, there are so many dishes that you can make that cost hardly anything.
36:39I'm using canned chickpeas to stay within the budget. And I'm going to rinse them to get rid of the salty
36:46taste. And then I'm ready to start cooking.
36:54Anissa begins layering the flavours of sweet onions and garlic with green beans and a little salt
36:59before adding the tomatoes. If you can't find good tomatoes, you can use canned tomatoes.
37:07I'll add a little bit more salt and then I'll put the spices. About one teaspoon cumin
37:15and about half a teaspoon of cinnamon. Very kind of subtle spices. In England and in America,
37:22everybody gets like very surprised you're adding cinnamon to savoury dishes. In Lebanon,
37:27we use a lot of cinnamon in our savoury. Okay, a little bit of pepper.
37:33So now I'm going to get my spring onions to add freshness and crunch.
37:43In Lebanon, they would serve the spring onion on the side. But you can also garnish the dish completely.
37:51Strain the burghul now and add it with the chickpeas and then add the water.
37:57I think it's very important to taste as you go to make sure that you have the dish perfectly seasoned.
38:12So now that I've added everything, I'm going to cover the pan and leave it for 5-10 minutes for the
38:19water to be absorbed by the burghul. And then we're done. And hopefully it will be delicious.
38:34I think I'm going to turn off the heat and just wrap the lid with a cloth and let it absorb the last bit of liquid.
38:40When I was doing my first book with my mother, she wrote all the recipes in Arabic. And there was a sentence
38:49she finished every recipe with. In Arabic is,
38:54cook until done. And I would say, Mom, like, cook until done? What does it mean? Half an hour,
38:59an hour. But I actually know when it's done from the smell. Another 10-15 minutes, the dish is ready.
39:05You can see it has absorbed all the liquid, but it's still quite juicy.
39:29Drizzle a little bit of olive oil over.
39:35Drizzle a little bit of olive oil over.
39:40Basically, everything is cooked to perfection, if I may say. The beans are slightly al dente and the bulgur
39:48wheat is very filling. The chickpeas are kind of satisfying. And the combination of cinnamon and cumin
39:58lifts it. It's very comforting and very delicious at the same time and not boring.
40:05And this is fragrant, nourishing dinner is massively satisfying and generously serves four people
40:17for £4.94.
40:19This beautiful recipe is all about ease. No fancy equipment, no tricky techniques.
40:35It's just a beautiful reminder that wonderful puddings can be utterly simple.
40:39And what's not to love about a deliciously retro dessert?
40:45My Tin Peach Cobbler celebrates store cupboard staples to create a crunchy-topped, juicy bowl of heaven.
40:53Simple to make and at £4.55 to feed six people, it's bang on for your budget.
40:59Bigging up a lovely store cupboard ingredient, tinned fruit. I'm using peaches because it makes me really happy,
41:10but it could be tinned apples, tinned pears. Choose your fruit. Get a little sieve and I'm going to pour
41:18the juice into the pan. Once drained, get the peaches into a lovely baking dish, oven dish, tin.
41:30And turn that on.
41:32So I'm going to get the juices on the heat and I want to reduce it down to a beautiful syrup.
41:37I want to scent it with something delicious that gets on with peaches. One heaped tablespoon of raspberry
41:43jam and that will start to melt and just give it a beautiful colour and the flavour combination of the
41:48raspberry and the peach is really, really good. So we'll let that do its thing.
41:55We've got 150 grams of plain flour. Into that I'm going to add 150 grams of butter and 150 grams of white
42:03caster sugar. Just rub it together like that.
42:06We're kind of making a very thick batter for the topping of this fruit.
42:17Go in with a heaped teaspoon of baking powder. This just gives you a nice little rise.
42:25This is when you can flavour it with things, orange zest, lemon zest is nice. I'm going to use a little
42:30teaspoon of vanilla extract and then a little half teaspoon of cinnamon. Not much,
42:36I'm going to go in with one egg. I'll use a little fork just to whisk it up in the middle like that.
42:49And then just bring it all together.
42:55Take little wedges of that and thwap it on top. Imagine that you're laying cobbles badly.
43:02Cobbler, supposed to look like cobblestones. Little gaps in between. So get all that batter out.
43:17By all means you can steal a little bit of the juices, just a little bit and give that a little
43:24basting there. So these little cobblestones,
43:28like they look all disconnected at the moment but as it cooks it'll just kind of cook into each other
43:33and you'll have nice bits of juices coming in between. I'll put a little bit of sugar on the top
43:39just to get another little texture but that's going to be amazing. In the oven we're going to go
43:43for 40 minutes at 160 degrees celsius.
43:50So the syrup here is just cooking down. You can see it's getting thicker.
43:55I'll give you a little weird ingredient. Four drips of vinegar. One, two, three, four. Red wine vinegar,
44:02balsamic vinegar, doesn't matter. You don't have to do this but a little bit of vinegar just works
44:07with raspberry and strawberry in the most peculiarly delicious way. Just saying. And you can see now
44:13that that's kind of reduced quite a bit. Turn that off now and let that cool down.
44:21So in a bowl 300 ml of double cream or whipping cream and give it a nice little whisky.
44:27And you'll see when it sticks to the whisk that's when we're getting to a good texture. So we're good.
44:41Just add some of this beautiful peachy syrup.
44:46So I'll pour that in there like that. Every last bit. So look at that. Beautiful little ripple.
45:04Very retro. Loving that. Let's get our cobbler out of the oven. Oh come on!
45:17Look at that. I love it.
45:26I love the way that cobbled top is just like cracked and gnarly. And let's go for some of this beautiful
45:33rippled cream. Just do a nice dollop. So let's get in there.
45:46Mmm. That cracked topping has got the lightest sponge underneath it with that little hint of cinnamon
45:54and vanilla. Delicious. I think tin fruit is super underrated. It's really cost effective.
46:01That sort of sunshine flavour of peaches. Mmm. The whipped cream is joy and that little hint of raspberry.
46:10It's just so nice. So pretty low effort. Really low cost. Really rewarding and utterly delicious.
46:17Taking simple low cost ingredients to another level. This dreamy dessert is a tasty win for six people
46:27at £4.55.
46:36What?
46:37Where are you?
46:39A somewhat次 had gotten a totallyстра
46:58at home.
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