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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.
00:57If you want delicious food that doesn't cost the earth then looking back to the
01:10good old 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. Within
01:45that world you've got the chicken thigh. And actually the most economical way to get that
01:49is 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
02:32here will be wasted. And this is the thing, when you're working to a budget you want to
02:36utilise everything that you buy. The thigh meat for stews I think is my favourite cut.
02:43It just cooks beautifully. It's got better flavour. So we'll cut up the chicken just into
02:47rough chunks like that. And there you go. You gain flavour and you save money. It's a bit
02:52of a win-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.
03:05Actually 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.
03:16It'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 on 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. So that's
04:38just a win-win all round. So let's get a few more things to add even more flavour to this
04:43hot pot. I've got some dried tarragon, which is really delicious, some English mustard and
04:49a 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
05:04going to take a little chicken stock cube and I'm going to just crumble this in and then
05:09I'm going to use 40 grams of plain flour. So just stir that in and that stock cube will
05:15just fall apart and melt. And once it's all soaked up, then we're going to go in with a pint
05:22of milk, so about 500 mils. Just add a little bit, let it come to the boil and the flour will
05:27work with the milk to become very creamy. Now it's come up to the boil again, I'll go in with
05:32the rest of the milk and then we'll go back in now with the chicken to slowly cook and 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 sauce.
06:08So just let that simmer for a couple of minutes while we slice up the lid, the hot pot top. So two big
06:16old potatoes here, I've given them a wash, just take your time, don't rush and get nice little slices
06:21like that. So the cheapest way to get potatoes are the ones that they call the all-rounders. I've kept
06:27the skin on, it's got a lovely kind of nutty flavour and I kind of need to make the most out of everything
06:32that I've got. What I can do is turn off my gas hob, bring this pan over here, I'm just going to lay it
06:39out like a deck of cards and then join it up. The 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.
06:58The oven is at 180 degrees Celsius which is 350 Fahrenheit.
07:01I reckon give it about 30 to 40 minutes but basically when it looks golden and blipping and appetising
07:12that's your time to tuck in, get everyone around the table and enjoy.
07:19So to go with our gorgeous hot pot I want to do a nice little veg side but something that's gloriously
07:24delicious and complements it nicely. I want a big up cabbage. It's the sweetheart cabbage that is
07:29cheapest right now but you've just got to watch the prices. So that hot pot is for four people,
07:33I'm going to do this cabbage for four people. So I'm going to cut it in half first straight through
07:38the lovely core here. So I'll carefully put my hand each side, I'll gently put the knife through the
07:44centre all the way through to the tip, right? Be careful. Then cut it in half and we'll do exactly the
07:50same. So we'll have four perfect quarters all held together by the core. So we're going to push this to the
07:59side and we're going to bring back the chicken skin, the crispy bits. Can you hear that crunch?
08:09Now what I'm going to do is just chop it up and I'm just going to pop it in that pan just for a moment
08:15to get it even crispier. When you've got crispy bits of chicken skin on top of tender cabbage it is
08:21really really delicious to eat. So in the pan we go. So just for a couple of minutes we can add just a
08:30little bit of oil to the pan, a little bit of salt to it as well. So take most of them out.
08:38So now I'm going to go in with the cabbage. You can use the cabbage to mop around all that little bit
08:44of 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 mils. And now we go to lid on and more traditional kind of braising.
09:40So like 15-20 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.
10:57This 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.
11:17Wow, 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.
11:40It reminds 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.
11:56Hearty, filling and it will feed four people for £4.60. Happy days.
12:00I'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
12:13are salt, pepper and olive oil.
12:24I've always been a massive lover of a good breakfast. And as I've got older, I really
12:28appreciate the weekend, a bit more time. And I love that place between breakfast and lunch called brunch.
12:36But 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.
13:01That for me is the whole vibe about brunch. I love it. Okay, the hero is a pack of crumpets.
13:08Crumpets are actually really good value. Four crumpets. Here we go. So in my head, I'm thinking Sunday morning,
13:15French toast. I'm going to get some lovely free range eggs. If you buy 12 eggs, it's up to 20%
13:22cheaper than buying six. So that's a nice little trick to have up your sleeve. So I'm going to have
13:27four eggs for frying and then two eggs I'm going to take for making our French toast crumpets. So I'm
13:33just going to go in with the eggs like that. So let's just whisk them up. We'll go in with some nice
13:39sea salt for sure. And then I want to use just a little bit of sweet paprika. Look at that. Amazing
13:47colour. So once you've done that, what we can do is get these crumpets and then just put them whole
13:53facing down in here to have a nice little savoury spicy egg bath. Just turn it over
14:03and it will absorb all that egg. So just let that do its magic. And that's first job done. Right, let me
14:12wash my hands. I want to get maybe an unexpected part of breakfast out. Peas! We're in the world of
14:22brunch. Now if you're out in, I don't know, Australia, they're doing loads of really fun things with avocado
14:28for breakfast and brunch. So I'm looking at the prices of avocado. They're too expensive,
14:32but I want to give you that beautiful, silky, rich hit. Frozen peas are your best way to do it,
14:39right? 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. What I
14:53like to do is just grab a bowl, get some boiling water and as soon as that's come to the boil. In
15:01with the peas, in with the boiling water. So let them sit for a little bit and then we'll simply drain these.
15:11So 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.
15:18I'm going to go in with a pinch of salt, a little pinch of pepper. I've got three sprigs of mint,
15:29right? So the big leaves I'm going to put to one side, the small leaves I'm going to put to another
15:35side. I am properly like weighing things out and getting the price of things so we can really stay
15:42on top of that. I've got enough budget for half a lemon. So I'm just going to use a fine grater
15:47to take the zest like this. Super fresh, really fragrant. Put it to one side and then I'll put a
15:56little bit of it in here and I'll use the juice of half a lemon into here minus the seeds. And then
16:05a nice little drizzle of extra virgin olive oil.
16:12We're just going to whizz it up so you're getting some air in there and it's going really light and
16:15creamy, very much like when you puree avocado.
16:23So lid off and we are ready and raring to go. So I'm basically making almost like a build your own
16:31brunch station. I'll just finish this with a little bit of that lemon zest. Look, just because we're
16:37cooking on a budget doesn't mean that we don't care. We really care. Like we want to fill the gap of what we
16:42can't spend with creativity and imagination and this idea of like living differently but living
16:47deliciously. So look, second job done. Now we're going to get our bacon on. We have costed in eight
16:55rashers of smoky bacon. It ain't bacon unless it's smoked. So into a large pan we go. There's no oil in
17:03the pan. We're going to render out the natural fat. For me, this is the alarm clock for a perfect day.
17:10The smell of bacon rattling up the stairs. If you wanted to go vegetarian, I've costed to swap out
17:16the bacon for half a pack of halloumi which you can slice up and cook very much in the same way with
17:21a little bit of olive oil and it still works within this dish. So as it gets nice and golden on one side
17:27we'll just turn it over and get it crispy. Now once the bacon is out, I want to do a very quick
17:33warm tomato salad. So 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 and this is a cool
17:45little cheats way to cut your tomatoes and guess what? It works.
17:50And of course we've got that smoky fat that I want to use for these tomatoes. I'm going to take the
17:57bacon off. Then I'm going to go in with these bigger leaves of mint. They become really crispy,
18:05really delicious. The smell is insane. And 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. It's a warm salad, right?
18:17Pinch of salt and pepper and a little thimble of red wine vinegar. Delicious. That amount of heat,
18:24it's enough to cook away the vinegar. It's got flavours that really punch.
18:30So just wipe your pan out. We're going to go back on the heat. Just a little bit of olive oil
18:37goes in and it's cooled down a little bit now which is a perfect time to put in your eggs.
18:44So four eggs right next to each other. Season it with salt and pepper and maybe even a little tiny
18:57bit of the paprika around the whites. Delicious. So this will come up to temperature. Over here,
19:02let's turn this on. Let's do our crumpets. Just a little bit more oil. In we go with our French
19:10toast style crumpet. Whole side first. So just one minute on each side. Flip, flip. Easy.
19:17This has had a minute. So we go on to the other side. Once you've got colour on the crumpet,
19:24right, just take it off for a second. Then I'm going to get an old friend, cheddar cheese,
19:28and I'm going to do some nice long strokes into the pan.
19:31And you can see immediately the heat from the pan starting to fry the cheese. And then we're going
19:38to place this whole side down into that cheese. As it starts to go lightly golden, then what I'm going
19:44to do is just get a little spatula and move this around a little bit. So then at that point we can
19:51get under and hold. And it's that holding that is going to create this crazy little crown. Just count
19:57to 20 seconds and that gooey cheese is going to start to solidify. Let's see. Ah, I'd say that's at
20:06least a tiara. So that is going to go in. The eggs are beautifully done now. Look at that.
20:13I love it. Let's break this amazing architectural design. I'm trying to build the perfect mouthful here.
20:38The sweetness of the tomatoes, the beautiful flavour and texture of the peas. That's an amazing
20:42hat. We couldn't afford the avocado. Dare I say it, it's nicer. This beautiful crumpet, it has that
20:48sponginess that's perfect for mopping up perfectly cooked eggs. A little bit of smoky bacon.
20:56I got a little crunch of the crispy cheese. See look, that's what I want from a brunch. You can be a bit bonkers.
21:05And even though you're saving a couple of pounds, you can still celebrate the joy
21:09of cooking. Not with one person, but four for under a fiver. Happy days.
21:16Everyday ingredients, working that little bit harder, create a gorgeous brunch for four at a tasty £4.94.
21:24So this is a supersonic dish that happens in 15 minutes. It's bold, it's simple and it's unbelievably good.
21:43And what's not to love about a deliciously quick fish curry? By using handy store cupboard and freezer ingredients,
21:50this flavour packed feast for four will save you loads of time and money. All coming in at £4.58.
21:58It's a big weeknight win on a budget. So I'm going to start with the rice in this dish because that
22:04takes 15 minutes. I'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. So one builder's mug, fill that up with
22:16long grain rice to the top. Pour that rice into the pan, then to one mug of rice we're going to go two
22:25mugs of boiling water. Now this equation will give you a light fluffy rice. So we're going to put that
22:36onto a medium high heat. We're going to season it with a little salt here. Curry in our house is
22:43something that we love. Fish curry I think is a glorious thing. And my wife's favourite rice is
22:48clove flavoured rice. So I know that six or seven cloves is about a quarter of a ground and that costs
22:55about one penny. That's how geeky I've got. It'll be really fragrant, scented with cloves and that water
23:02will absorb into the rice and then if we turn the heat down towards the end you should get a golden
23:06crispy crust and that should be utterly delicious. I'm going to put this pan onto a high heat. I've got
23:13some coriander. Now the cheapest way to get coriander is actually loose so I've just put it in some cold
23:18water to bring it back to life. So I'll pick the nice leaves and put the stalks to one side.
23:26These have got amazing flavour. I'll put these leaves in a little bit later. I'm going to go into the pan
23:31with some olive oil. Stalks of coriander. I'm going to take one onion, cut it in half and then I'm going
23:42to just slice it up, sort of roughly chopped and just put that straight in. The point of a curry is to have
23:56layers of flavour. To guarantee success I'm going to use the curry paste. You can use any one you want.
24:03This is a chika masala paste. This paste is blended and balanced for you to make your life easy. We have
24:09got turmeric, paprika, cumin, coriander, fenugreek leaf. So there's quite a lot of stuff going on in here and
24:15it's just going to cost too much to go and buy everything and make my own. At the top of the jar, can you see that oil there?
24:20It's got loads of flavour. I 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.
24:36I can smell the spices. Next is a very everyday ingredient. I've got peeled plum tomatoes.
24:44So I'm just going to put that into one side of the pan and then use my spoon to break up the tomatoes.
24:58The best quality and flavour is plum whole tomatoes, right? Have a look at tinned tomato prices,
25:03there might be deals. If the whole plum tomatoes are cheaper, brilliant, it'll also taste better.
25:08So let's just bring these worlds together like that. The rice here, can you see this little bit of
25:15almost rice paper at the edge? Right, that's a good sign. So lid on top, turn it right down to low,
25:21another four minutes and that'll be kind of heading towards 15 minutes now. Look at that, cook it down.
25:26That's all flavour, love that. Okay, next ingredient, frozen fish. I'm a lover, I think it's brilliant. I think
25:34it's very hard for lots of people to get hold of good, fresh fish. So if you look for nice, frozen,
25:40sustainable fish, you know, go for the one that's best value. It can be often pollock and they're
25:45absolutely brilliant little fillets. They're delicious and they're flaky. It's a really convenient
25:50and economical way to get fish into your life. You'd be amazed how quickly this fish, because it's nice
25:58and thin, will defrost and cook. You know, when it flakes, it's cooked. This is why I love this meal.
26:03It's perfect, you know, if you've had a hard day, you want something delicious. These are all things
26:08that we can have in our cupboards and our fridges and our freezers. Now at this stage,
26:13you can add all kinds of veggies. I actually wanted to use some of these frozen French beans.
26:19They're frozen when they're in season and they're utterly delicious and you can fry them in whole,
26:24you can break them up, but they're really nutritious and they're just super convenient. Look at these
26:29colours guys. Smells amazing. Just tear in the coriander leaves and now I'll take about half of
26:36this coconut milk and just pour it in and this will make you a very delicate, simple but utterly
26:42delicious curry sauce. The other half I'll ripple through at the end. When you don't cook this so much,
26:48you get that really tropical fragrant flavour. The rice is done and we're pretty much there. Good things
26:53are happening. So let's have a little taste. Okay loads of flavour there, maybe just a little bit of
27:03pepper and just a tiny bit of honey that I've costed for. So you've got that tangy sort of quite fresh
27:11flavour in this curry and just a little bit of honey I think is a nice natural way just to balance. If you
27:18haven't got honey, mango chutney would be great. But 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. Oh I think that might be good.
27:29Get yourself something flat, a board, a plate, get yourself your pan and then just literally grab it,
27:36turn it out and then hopefully if we're lucky you've got something that's golden, crispy and delicious.
27:42What I'll do now is just ripple some of that beautiful coconut milk through. Herbs go on.
27:50It's just not being boring, right? Let's break the monotony. Just look at that.
27:56The room smells amazing. It's just good times, right? That is what the joy of cooking is about,
28:02especially when you're talking about coming up with amazing money-saving meals, right?
28:12Look at that. We can get the crispy crunch on the outside. Then you break it up and underneath
28:22you've just got the fluffiest rice. Then we've got the beautiful sauce and beans.
28:32Let's get amongst it. Flaky fish.
28:41Sweet onions. You've got the sweetness of the tomatoes but then those complex spices,
28:46the beautiful perfume of the coconut milk. But it truly is a quick sauce that tastes like it took
28:55hours. What a brilliant way to cook fish. Very comforting. I love that crispy golden exterior
29:01of the rice. So for me this is a brilliant weeknight curry and under £5 for this feast for four people.
29:12Come on. This is absolutely brilliant. Transforming ingredients from the freezer and store cupboard
29:21into a glorious quick little curry with 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, a tiny fishing village on Italy's stunning Amalfi coast.
29:54From his family he learnt the roots of Cucina Povera, the Italian tradition of turning humble ingredients
30:01into unforgettable dishes.
30:03Right. Potato straight inside. Salt. I love it.
30:11Honouring his cooking heritage, Gennaro's making Colagiornis.
30:16Gorgeous, simple and brilliantly good value Sardinian style pasta.
30:21Beautifully stuffed with mashed potato, pecorino and mint.
30:24I've been doing this recipe, my God, for so many years.
30:28When I was a young boy, this very, very old lady, she showed me, she said, it's 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.
30:41Make sure they're large eggs.
30:44Fantastico.
30:48Just mix all up.
30:49Here, I have 200 grams of double zero pasta flour.
30:59How easy is this?
31:00Let the children do, they love it.
31:06So, you mix all up.
31:08You're going to get your hands a little bit sticky.
31:10Just stretch, stretch for about five minutes.
31:14This always brings my memory back, gosh.
31:17My mother, she was so quick, make a fresh pasta.
31:20And my father believed he could make a better rubbish.
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,
32:04he'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
32:16for the filling of the very famous guluzun.
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.
32:50Little touch.
32:53You can see that become lovely and soft.
32:55Let's remove half of the onion for the filling.
32:58The other half you leave in a pan.
33:01Right.
33:02Now I'm going to put two tints of crushed tomato.
33:10Then we're going to put one tints of water.
33:14Yes.
33:15Basil.
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 flavor.
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.
33:43Potato ready.
33:44The potato is so good inside with the onions.
33:56When 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.
34:06It can actually go so far.
34:10Now let's get to some mint.
34:12Look, I'm full.
34:13The smell of the mint is incredible.
34:20Little touch of salt.
34:23Black peppercorn.
34:25I start to mix it.
34:27You can see the onions underneath.
34:28It will give it a lovely flavor.
34:32Here I have a lovely cheese.
34:33Pegorino cheese.
34:34Pegorino sheep milk.
34:36This recipe is from Sardinia.
34:38Sardinian 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 that 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.
34:59I wish you could smell the potato.
35:03The mint.
35:04The onions.
35:11Oh my god.
35:12The potato grub.
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 it fast.
35:23You know.
35:23Rolling pasta.
35:25I roll history.
35:26Oh god bless.
35:27Anyway.
35:28Rolling pin.
35:29Very heavy one.
35:31I have a pasta cutter.
35:35But you can 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.
35:54Oh my children can do this.
35:56It's so simple.
36:00Make sure you do lovely and thin.
36:02Oh gosh.
36:03People say to me.
36:05You know.
36:05You'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.
36:19So the pasta is ready now.
36:21So I cut some pasta out.
36:24To make more like a square.
36:29That'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 crimp.
36:42I 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 a ravioli.
37:08Fantastic.
37:09Oh look at that.
37:10It's done.
37:13When you actually.
37:14You cook.
37:14Any kind of fill pasta.
37:17Don't just drop inside.
37:20Gently.
37:20Because each one is made with so much love.
37:23They will come up.
37:30But they just carry on boiling.
37:32Boiling.
37:32Boiling in a nice way.
37:38This is cooked nice.
37:39The sauce is ready.
37:41How fantastic.
37:43The smell.
37:44The aroma.
37:45Boiling in a nice way.
38:04Drizzle of olive oil.
38:07And buon appetito.
38:12Oh my god.
38:14Abandoned.
38:15Affordable.
38:16Easy to feed for people.
38:19When you learn how to cook.
38:20Simple ingredient.
38:21Don't have to be expensive.
38:23You feed the family ever so well.
38:25In Italy they say.
38:26Live to eat.
38:28Eat to live.
38:28I close my eyes.
38:30And I believe I'm in my hometown.
38:32In Italy with the rest of my family.
38:35Eat.
38:35Eat.
38:36Eat.
38:39Wonderfully simple ingredients.
38:41To make this extraordinary pasta feast.
38:43For four people.
38:44For a bellissimo.
38:46Four pound 43.
38:48Thanks Gennaro.
38:49At this time of year.
38:59Baking is one of life's simple pleasures.
39:01Having a reliable recipe that you can get in the oven.
39:04Filling the house with beautiful smells.
39:05Is guaranteed to put smiles on people's faces.
39:08Baking 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.
39:24It costs four pounds seventy.
39:26For eight sublime slices.
39:31So I love these old fashioned cake recipes.
39:34It's a very easy one to remember.
39:35Because I've got 150 grams of white sugar.
39:37150 grams of butter.
39:40And 150 grams of self raising flour.
39:42I'm going to get myself a little bowl here.
39:44Let's go straight in with the butter.
39:47And just get that whisking up a little bit.
39:51Just cream that butter.
39:53And slowly but surely add the sugar.
39:56We're dissolving those little grains of sugar into that butter.
40:00Then we turn it off.
40:01And we go in with three eggs.
40:02But one at a time.
40:03So just move the bowl around.
40:15Whisk 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.
40:23And 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.
40:40And I'm going to put 60 grams into this little blender.
40:44Just simply whizz it up.
40:50Now what's brilliant about this is by buying the flaked almonds
40:54you can easily make your own almond flour.
40:56But you also get nice flaked almonds to sprinkle on top.
41:03So that's come together really really nicely.
41:07Last ingredients would be three tablespoons of yogurt.
41:10That's going to give it a nice little bit of tang.
41:12A nice little pinch of allspice.
41:14Just 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.
41:31So just use a fine grater to get that zest off.
41:36So in it goes.
41:37And then a little pinch of salt.
41:42So mix it all up and we're good to go.
41:44So 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.
42:10I think a lovely pear and almond tart is a beautiful thing.
42:13But have fun with fresh and tinned fruit by all means.
42:17So once that's in, just kind of level that out.
42:19Let it go to the edge.
42:22Take the knife down the side of the pear like that.
42:28And 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.
42:35About 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.
43:19So think lemon drizzle cake, but basically it's orange drizzle with almonds and pear.
43:24Delicious.
43:25Tablespoon of honey.
43:26So 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.
43:56So 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.
44:10And this will give you the most beautiful golden finish.
44:20So 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.
44:29So 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, very, 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.
45:02Take 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.
45:14And 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 and that will be delicious.
45:26A few humble ingredients to make a delicious cake.
45:32I've got some yoghurt to go with it.
45:39Look at that.
45:41Gorgeous.
45:48Some of that lovely yoghurt.
45:52A little syrup goes a long way.
45:54That's a lovely classic dessert.
45:58Terrible job now.
46:00Gotta 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.
46:16That'll feed eight people for under a fiver.
46:18Come on.
46:19An amazing simple cake with minimal ingredients for maximum flavour.
46:25At a delicious £4.70.
46:27It's a great drinks start-up.
46:33Verse 17
46:34I love you...
46:34For moreians...
46:36I love you, hacker.
46:37This is longest 줄 Normal.
46:38Not together
46:39It's anotherTY scared tegen mood.
46:40You spine makes you crazy...
46:40OK.
46:41Have a good day.
46:41I love you.
46:46He was the one.
46:46Not together.
46:46You abbast should be somebody else.
46:47Best humour at all.
46:48All that.
46:48I love you.
46:49You are right in there.
46:49You and me.
46:51I love you.
46:52You can work.
46:53Awesome.
46:53Wonderful.
46:53LEY實在 fajar media.
46:55You can work.
46:55I love you.
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