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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. Breakfast, 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.
00:57When cooking on a budget you want to stretch ingredients further and this
01:06recipe is designed to make a little go a long way. This is one you'll want to
01:12make again and again. My chicken sausage and white bean bake with crispy garlic
01:17croutons shows you just how far a little meat can stretch when teamed up with
01:22store cupboard staples and veg. Served with a slightly bonkers way to eat
01:27cabbage. This generously serves four for £4.89 for the whole lot.
01:32So we're going to break down the recipe, create some amazing flavour and really
01:39create a big pan of food that looks like a feast. We've got beautiful chicken thighs,
01:43we've got some smoked bacon and a couple of humble sausages. So get a little olive
01:48oil into a pan, medium-high heat. Two sausages I'm going to brown off, get a
01:53little bit of a sizzle on. I've got the chicken here and I'm going to just go
01:58skin side down. I'm using chicken thighs here because bone in and skin on is the
02:03cheapest way to get it. Here with the bacon I've got four rashers and I'm going to
02:08cut it into like two, three centimetre kind of squares like that.
02:13We want to render fat and this is going to be the beginning of big flavour. Turn this
02:19heat up now. Let's get some colour happening. Garlic here, a couple of cloves, finely sliced.
02:26I've got an onion.
02:32Finely slice it up, frankly any old how. So I've taken inspiration from the French
02:38cassoulet which has sausages and beans and often like confit of duck and things like that,
02:43but really I've been looking at that recipe and how can we do it with cheaper cuts of meat.
02:47This is a phenomenal little recipe. So I'm going to peel the carrot here
02:55and just put these peelings to one side
03:00and then run my knife down the length. At an angle just cut it into almost little chunks like that.
03:08Then I've got some herbs. I've costed in one bay leaf. Does it make a difference? Yes it does.
03:13I've got some thyme here and I'm just going to take off those beautiful little leaves
03:18and then I've got these little twigs here. I'm going to put those with the carrot peelings.
03:23We can turn over the bacon. Look at the lovely sticky bits on the bottom of the pan.
03:28Let's turn over the chicken now. We've got good sizzling golden skin there. Let's take it off.
03:34So I want that skin. I've got a job for him. So let's do a little bit of a curveball. So jug.
03:42Go in with the carrot peelings and the thyme here. I'm going to do almost veggie stock. Okay,
03:50I've got a kettle on the boil as a little side dish. I'm going to do some cabbage. This is a savoy cabbage.
03:56Now, when you look at cabbage across the supermarkets, you know, in a couple of them,
04:00the cheapest is savoy and a couple of others, it's the sweetheart. So look at the prices.
04:06Take the outside leaves off. Put it into this little jug and I'm going to pour the boiling water
04:12over it. It's going to give you an infusion of the thyme, right, and the carrot peelings,
04:16but also tenderize them and make them soft so I can do something really special to them.
04:21At this point, sausages can come off and the chicken skin and the bacon can come off.
04:32This chicken can carry on cooking and we can actually be quite brutal because I want this
04:38meat to come off the bone, right? I want this to have deep flavour and you're going to get that
04:43from the bone. So go in with the carrots. Just moving them around in that chicken fat,
04:50the smoky bacon fat. So we might be saving money, but we're not skimping on flavour.
04:56This pan is cold. I'm going to put a little bit of olive oil and give it a little lubricate.
05:04Let's take these little leaves out.
05:09As these cool down, I'll lay these up the side of the pan like that and instead of boring old cabbage,
05:15we're going to do something a little bit interesting.
05:20We've now created an outer layer that we can get golden and crisp and when you get colour on cabbage,
05:25you get some really savoury flavours that are very, very delicious. And then on the inside,
05:30we're going to turn this into something steamy and delicious and tender. But back to the pan.
05:36The colour is now on the carrots. I'm going to go in with my bay leaf, half of the thyme,
05:46and the thyme always makes that lovely popping sound. Go in with garlic
05:55and then almost break up in my hands that lovely onion.
05:58Yes, you've got dark little almost burnt looking sticky bits on the bottom,
06:05but please don't worry about that. That's going to be colour and flavour.
06:09Then I'm going to go in with a little quarter teaspoon of sweet paprika. Just a background hum
06:15of flavour goes in. Give it some salt and some pepper. And then just a tablespoon of red wine vinegar.
06:24I want like the remnants of that tang. And then at this point we'll use this stock which is essentially
06:32for free. So we break that frying and now we start to boil. Go in with two tablespoons of
06:44tonnata puree. Sweetness, colour and our beans. So these are hariko beans but you can use any beans
06:51you want. Go in juice and all. So beans, an amazing source of plant protein. Incredibly good value.
07:00Mix it up. I think that is the beginnings of something beautiful. Here we've got sort of
07:07scraggy old pieces of bread. Two slices. They're stale. Whether they're fresh or stale doesn't matter.
07:13Cut it up and chop it. I can do things to make these pieces of bread, dare I say it, almost the best bit
07:19of the whole dish. We do that by adding thyme, that leftover bit of thyme. Also chicken skin. I didn't
07:26forget about that. A little olive oil. And this will make the most beautiful golden crunchy topping.
07:37I've got one more garlic clove in the budget. I'm gonna squash this.
07:41And let's put some black pepper in here too. We've created essentially garlic bread croutons
07:49with thyme and chicken skin. You could read that in a gastropop.
07:55I'm gonna take my sausages and cut them at an angle into four. This is lovely, right?
08:03Take the croutons. Sprinkle it in and around. And it's just gonna kind of just get nice and unctuous
08:14and comforting and gorgeous. This now goes in the oven for just about 20 minutes at 180 degrees
08:21celsius which is 350 fahrenheit. All of that love care and that attention will just cook into this
08:26beautiful little bean bake that I just know you're gonna love. So cabage. That is a very flash way of
08:33saying cabbage. Take this half here and get a box grater.
08:42We can turn all the cabbage, including the stalk that normally ends up in the bin,
08:46into something that's beautiful. Season it with salt, with some pepper and a little Worcester sauce
08:56two teaspoons. And I'm gonna massage it. You make it more tender and you're just able to kind of push in that seasoning.
09:09We'll pack that down. Then you can just fold down these little leaves. What I want to achieve
09:16is a crispy exterior and then on the interior just beautifully light steamed cabbage. I am going to
09:21introduce just a little bit of moisture to encourage that first steam.
09:25So about let's just say four tablespoons of that veggie stock. Right, so lid on,
09:30medium-high heat, that will evaporate and then it will start frying towards the end.
09:34So we've had about 15 to 20 minutes cooking here. If we're lucky that will be beautifully golden
09:44and we're just going to turn it. So here we go, one, two, three.
09:47Very happy with that. And just a little seasoning of salt and you've got the everyday turned into
09:58something a little bit special. Let's have a look at our beautiful bean bake. So it's almost halved
10:05in volume, which means it's almost doubled in concentration of flavour. Look at that.
10:22Absolutely beautiful. And for under a fiver, this is a feast for four people. So let's get in there.
10:30I think we should start with the cabbage. Look how steamy that is.
10:36A bit of sausage, a bit of chicken, a bit of bacon, loads of beans. It looks hearty, right? So I can smell
10:42that thyme. Let's get stuck in. The crunch of the crouton. Big, deep flavour. I've got the chicken here,
11:03which is just falling apart. And even that little lonely carrot,
11:06caramelising it in that lovely bacon and chicken fat was delicious. I think when you work into a
11:15budget, you look at those two chicken thighs, two sausages, handful of rations of bacon. The flavour
11:20of that protein has been beautifully distributed to make the breadcrumbs the most delicious,
11:24the beans the most delicious. And of course, we're bigging up more veg. Right, let's get into the world
11:29of cabbage. Mmm. That little bit of crispy outer cabbage is savoury and has almost meaty flavours.
11:40The inside is just like very sweet, very delicious. There you go. A beautiful bean bake with sausage,
11:46bacon, chicken and all those wonderful spices. I love it. It's a delicious,
11:52comforting dish that I definitely think you should try.
12:00This delicious dinner will put a smile on four people's faces for £4.89. I've costed all of these
12:08recipes, taking the average cost of each ingredient and the quantity I've used from the three largest
12:14supermarkets. The only things I've assumed that you have already are salt, pepper and olive oil.
12:22Sometimes you want a delicious plate of food that's quick to make but really wakes up your taste buds.
12:34This dish is a feast for your senses and brilliant for your budget. Using everyday ingredients,
12:41my silky aubergine noodles with toasted nuts and citrusy sauce is fiery, full of the good stuff and so
12:48satisfying. This treat for two people is £4.31.
12:56This kind of dish just makes me really happy. Just beautiful flavours, salty, sour, sweet, umami,
13:03all of that gorgeousness. And I want to big up a veggie that is often misunderstood. It's the aubergine.
13:09They're often sold by unit and some are bigger than others. So get in there, duck and dive and steal yourself a big one.
13:16So what I want to do is get my knife and go straight through the middle. Sometimes it can discolour.
13:23So take any citrus and I've got orange in this recipe and just rub it like that. The vitamin C will
13:29stop it oxidising. Also we're flavouring it and I'm going to crisscross it just to let the heat penetrate.
13:37So nice large pan, high heat, add a little bit of olive oil. Go in with the aubergine and I'm going to
13:46season it with some salt. Bring some water to the boil and I'm going to pour just over a centimetre of
13:54water into this pan. Boil first with a lid on and then as that water evaporates we're then going to end
14:02up with the oil in the bottom frying. So crispy bum, curdy, soft, delicious flesh. Okay, run a little
14:12peeler around this zest here. One piece of orange zest is just going to scent that water. It's a nice
14:20little flow of things that are going to be delicious. So it'll take about 10 minutes for that water to
14:25evaporate and then we'll be getting on to fry it. I'm going to get a pan on, just toast a little handful
14:32of peanuts for like a minute. We'll pound that up and that over the noodles and aubergine really does
14:37make a difference. This I can fill up with some water because we'll use this for our noodles.
14:44Pound up one half so it's almost a powder and then just crack the other half so you've got some texture.
14:49I'm going to get myself some cold water.
14:58I've got half a bunch of mint and I want to utilise all of it. The little top leaves here go into the
15:05water and then I'm going to put the stalks to one side and the leaves to the other side. What I'm
15:10going to do is make a delicious sauce to coat the noodles to be delicious and shiny and gorgeous.
15:16With these stalks I'm just going to run my knife through them a little bit and then I'm going to
15:22get them into the pestle and mortar. I've got a nice clove of garlic here, some ginger, scratch the skin off.
15:32I'm just going to run my knife through it like that. So ginger, garlic, mint is in there.
15:38Chili. Go as fine as you can. Half of it I'll put into the water with the mint.
15:48Cut this in half, remove the seeds.
15:57Add some salt and start squashing everything.
16:01The smells are amazing. A few little leaves of mint is adding to the story.
16:16Can you hear that? We've tenderised this aubergine. Just nestle it down like that. This orange peel here
16:25It's kind of done its work. We might as well use it. So that'll be sweet and a little bit bitter.
16:33A couple of tablespoons of soy sauce goes in. I've got a teaspoon of fish sauce which gives you this
16:41kind of hallelujah harmony of flavours. We need sweetness. Let's get sweetness.
16:47One teaspoon of honey. Let's use my finger. And orange juice. Squeeze every last bit.
17:02So in here, the orange zest. Garlic, ginger, mint, chilli, soy sauce, fish sauce, honey and orange juice.
17:12And the only thing I need to add now is a couple of tablespoons of olive oil. Have a taste.
17:21You know, I might actually give it a more soundness because the orange is quite sweet.
17:24A little bit of vinegar just goes in. That flavour profile is punching. Even though I'm making really
17:30good value meals, you know, I still want it to be exciting and feel luxurious. I've got four spring
17:37onions here. Finely slice those. And as you start to get into the white part, we'll stop.
17:44I'll take that over to the chilli and the mint here. Then here, cut the spring onion into four.
17:53These onions go into the pan and I'm going to scald them just on one side. Go in with 160 grams of
18:00sugar snap peas. And now let's get the noodles in. This is one of the cheapest ways to get noodles.
18:06Get two nests into some boiling water and we'll cook those until they're nice and tender. Last veggie
18:12going into the story. One little lonely carrot. Cut carefully down the length. Then I'll go as near
18:19as I can again and go down there like that. Then pick up an old friend, Mr. Speed Peeler, to create a
18:26natural harmony between the carrot and the noodles, right? And also you can see that one carrot goes a
18:36long way. So back into the pan here, you can see there's colour on one side of these beautiful sugar
18:43snap peas and the spring onions. I don't want to overcook them, right? What I do want to do is add
18:47just a little honey just to create an amazing glaze on the skin of the aubergine. Go in with carrots.
18:54These noodles are pretty much done. I'm going to take mint leaves here. If you really want to make it pop,
19:05just a tiny little bit of vinegar. And then I'm going to take this aubergine. Now we can serve it up this
19:13side. And then on the other one, I'm going to serve it up on the other side. Celebrate it. Take these
19:22noodles and we can go into the pan and then I'll take it off the heat and I'm going to go straight in
19:29with this lovely sauce here.
19:35It just smells amazing.
19:39Take your veggies and we can have a little bit of juice.
19:42We've got our little garnishes.
19:48And then those little bits of peanuts, toasted.
19:52This is food full of attitude, full of colour and full of nutrition.
19:59Let's go for the aubergine first.
20:00It's delicious.
20:07When you cook it like that, it absorbs flavour. It's just a pleasure to eat.
20:18Mmm. That dressing, it never lets you down. We've got citrus. We've got ginger. We've got garlic. We've got
20:27beautiful olive oil and herbs and maybe like break a few rules. Sit on the kitchen counter, find a corner.
20:37If you're trying to save money and shop more efficiently, it also makes you more creative when
20:42it comes to cooking. So this dish feels like a really hearty dinner. You know, it's steaming noodles.
20:50It's going to fill me up. It's abundant. It's generous, but it's also full of the good stuff.
20:56Pushing the flavour of low-cost, accessible ingredients to the max.
21:00This tasty midweek meal serves two lucky people for £4.31.
21:14So this is one of those brilliant old-school recipes where you really can take everyday ingredients
21:20and make something that just makes you feel really, really happy.
21:25Transforming the simplest of ingredients into something sensational.
21:30This is my epic toad in the hole. Combining crispy and chewy Yorkshire pudding with supercharged pigs
21:37in blankets and onion gravy of dreams. Served with a side of spring greens, it'll easily feed
21:44four people for £4.94.
21:51So classic toad in the hole, always with some nice sausages. And I want to do a couple of little things
21:58that help to elevate your sausages to the next level. We're going to do sausages and bacon,
22:04smoky bacon. Four rashers. Cut it in half. Use the back of a knife just to stretch it out.
22:11This will allow you to wrap it around the sausage in a really beautiful way.
22:15That means more crisp, right? So we're stretching it more. We're making it have more texture.
22:20Take like 16 leaves of sage. This is half a bunch. Just lay the sage leaf in the middle.
22:30Roll it up like this.
22:35Even though this is an incredible money-saving meal, like it's gonna feel generous and just epic.
22:44Give these a little spritz with some olive oil. That will just make the sage go really crispy.
22:50Right, time to make the most incredible Yorkshire pudding batter. But first I'm going to get myself
22:56a nice little roasting tray. I'm going to put in here about half a centimetre of oil.
23:04So into the oven we go at 200 degrees celsius and we'll let that oil get nice and hot. Right,
23:10let's make the batter a really brilliant recipe that works every single time.
23:15We're talking crisp, chewy. It's very, very simple. First up, I've costed in three free-range eggs.
23:24Okay, so we haven't compromised on the eggs. I will season it with some salt. Whisk it up.
23:31Then we're going to go in with 110 grams of your standard plain flour. So just gently whisk that in.
23:39Then 110 mils of milk.
23:48So that's semi-skimmed milk.
23:50And then there's a secret ingredient. 35 mils, basically two tablespoons of water.
24:01It's the water that really reacts with the heat of the oil in the tray that gives you that rise.
24:09So let's get these beautiful sausages. I'm going to cook them above the Yorkshire pudding because I get
24:14360 degree roasting. And when that beautiful bacon renders, it's going to drip down and give it the
24:20most incredible flavour. And then pour in the batter like that in one go and close the door. Okay, so
24:30normally you'd have the sausage in the tray, right? And what I find is that Yorkshire pudding can never
24:35fully grow to its full potential. Let that cook for about 25 minutes until the sausages are golden
24:41and the Yorkshire pudding is massive and perfect. It's the perfect amount of time to make a lovely
24:47sweet and sour onion and sage gravy. So we're going to go onto a high heat. Grab a little bit of olive oil.
24:54I've got some sage leaves left over.
24:58Finely slice the stalks so we're not wasting anything.
25:02So in we go with the stalks and the whole sage leaves.
25:11While that's doing its magic, I've got two red onions. I'm going to take one onion and just cut it
25:16into like little petals like that really, just so they're a little bit more beautiful.
25:21And then on this one here, I'll just badly chop it and that's going to give us really nice flavour.
25:28I could have used brown onions and saved more money but they're not as sweet as the red onions. I want
25:36this food to be budget food but also full of life, full of flavour, full of optimism. When it comes to
25:42sort of a good onion gravy, can you see how it's changing colour now? That's the natural sugars in the
25:47onion caramelising. We're going to go in with a generous tablespoon of vinegar, red wine vinegar, cider vinegar,
25:56whatever you've got and you're going to cook it away and once you've cooked it away the harshness
26:00goes and you get this amazing kind of harmony of sweet and sour. A generous pinch of black pepper,
26:06a pinch of salt, a tablespoon of plain flour and we'll stir that in. That's going to be our thickening
26:14agent. Go in with a stock cube, it could be beef, it could be chicken, it could be veggie but that just
26:22crumbled in will just give a little bit more flavour and then about 500 mils of boiling water
26:31and that's going to make the most incredible gravy. As that comes to the boil I'm going to put
26:36a colander over the pan. We are going to cook the spring greens. We've created a steamer so this is one
26:43of the most gentle beautiful ways to cook veggies capturing most of its nutrition. Split up the greens.
26:52I'm going to go outer leaves and then tender greens, the stalk and then we've got a split half. Remove the
27:05stalk from the tough outer leaves. Just by finely slicing these you're taking something that would
27:16normally go in the bin and we're making it really delicious and edible. Take the toughest part which
27:22is the stalk and go in first so it gets more cooking.
27:25Come over here have a look at that golden crispy sausages, crispy sage and then an epic massive
27:39Yorkshire pudding. Come on. Now the original name for toad in the hole was because it looked like little
27:50toads looking out of their houses. What I've done essentially is toad out of the hole but you know
27:55what are you going to do?
28:00Let's take it over here and plate up.
28:03This has just had about four minutes of hardcore steaming. Our job with the gravy is to reduce it
28:09down to a consistency that you like and I personally like that. It's thickened but it's not too thick.
28:16This smells amazing. Have a little taste. If it needs some salt, give it some salt. I'm very happy with that.
28:23So a nice rustic onion gravy. Give the greens a little drizzle with some olive oil into a bowl, hot and steamy.
28:33Just tear it. You've got a quarter each to just get in there.
28:46Our onion gravy.
28:51I love it. You're actually getting some of that lovely ruby red colour from the onion.
28:56Just look at that. For me, this just feels like old school comforting food that you want to share
29:08with people that you love. All of that for under a fibre. Come on. A bit of onion, a bit of sausage.
29:16Mmm. That sweet and sour gravy with the sausage is amazing.
29:30Actually, that little bacon hack, it just helps you stretch the meat further, add a bit of flavour.
29:36The sage is so crispy, fragrant and savoury. Mmm. Cabbage is like super sweet, full of colour,
29:48hasn't been overcooked. A few little hacks and tips for bigging up flavour and keeping the price down.
29:55This is where cooking can really save the day.
29:58Using low-cost ingredients, this massive win of a dinner feeds four people for £4.94.
30:19As I've been thinking about how to bring you low-cost and delicious meals, calling on the older
30:24generations of different cultures around the world, has been a real inspiration.
30:28This is handing a bit of our heritage throughout the generations.
30:35Patricia Chung grew up in Myanmar, or Burma as it was known, before moving to the UK in the 60s,
30:42where she began sharing the rich, flavoursome dishes of her homeland.
30:47Burmese cuisine is so affordable, just simple ingredients, and it's delicious.
30:54Mohinga is considered to be the country's national dish. Traditionally made with catfish,
31:00Patricia's version uses budget-friendly tin sardines. Paired with noodles, spices,
31:06boiled eggs and crunchy chana dal, this delivers huge flavour and feeds two people for £4.31.
31:16I have more hot mohingas than anyone has had hot dinners.
31:20My first stage is to marinate the sardines.
31:31I've got two tins. Use the oil, just mash it. I like my mohinga not to be too lumpy. This is my family
31:42version that's handed down from my grandmother, mother to me. Half a tablespoon of paprika and the
31:53same with turmeric. When I go to Burma, every morning I have to have mohinga.
32:03It works out cheaper than toast and jam. It's a breakfast dish but nowadays people have it during
32:12the day as well because it's delicious. Patricia begins prepping the base layers of flavour for the
32:19soup by chopping an onion, pounding up garlic and a punchy chunk of ginger and cutting the ends off
32:26lemongrass. Right, the next stage will be to prepare the mohinga broth. Put three tablespoons
32:34of garlic oil on the hop. Garlic oil is a must-have in any Burmese household.
32:46Garlic infused oil, made by adding fried or minced garlic to cooking oil,
32:50is a brilliant hack for more flavour. Put the mashed up garlic and ginger, give it a stir and then
33:01this fish in the dish with a little bit more paprika and turmeric and the lemongrass. Now once it's
33:17sizzling for a bit, add the chilli powder, but not a lot because you can adjust it later on.
33:27Add some fish sauce. I call it the Alexa of Youth. That's how it keeps me young.
33:34Patricia adds 500ml of water and some whole shallots before bringing to the boil,
33:40then reducing to a simmer for 20 to 30 minutes.
33:43Whilst this is cooking gently, prepare the accompaniments. Coriander, I never waste anything.
33:52I use the stems. Now I'm going to cut the limes.
34:04And then the eggs. The eggs are prepared earlier.
34:09The next stage will be to add one tablespoon of rice flour that's been toasted
34:19earlier. And that just thickens the soup. And just add a bit of water.
34:28And then I will add this slowly. Next stage is to fry the chana dal.
34:34Chana dal is similar to split peas and was soaked overnight. I'm going to put seven tablespoons of oil.
34:44And the oil from here can be used for the garlic oil later.
34:50One and a half tablespoons. Just cook it for a few minutes. I know when it's done when it's crunchy.
34:57So I'll take it off the heat. And then put it in the dish with the kitchen towels.
35:10Right. Mohinga is nearly done.
35:14Take out the lemongrass. Because it's very fibrous. The second last stage is preparing the noodles.
35:25Get some boiling hot water and add it to the rice noodles. And then I'll give it a stir.
35:33And I'll cover it. The next stage will be to drain the rice noodles. I'm making it for myself and for my two
35:48grandchildren who are still at school but it's ready for them when they get home.
35:54Put the mohinga soup in here. Half an egg. If you like chilli then put a bit of sprinkle.
36:10Coriander. Fry chana dal. And fish sauce. It really gives the flavour.
36:20You want a bit of garlic oil as well. And that's the dish. It's under five pounds.
36:38Hopefully my grandchildren once they can cook these dishes they can say that came from my grandma and
36:46she was born in Burma. It's my legacy through food and it doesn't cost much does it.
36:56Patricia's version of mohinga transforms low-cost ingredients into a beautiful mix of textures
37:02and fresh lightly spiced flavours. It'll feed two hungry people or one adult and two little ones for
37:09four pounds. If you want a low-cost dessert that uses store cupboard ingredients then I've got a great
37:24little twist on an old favourite. When it's time for something sweet simple and utterly joyous my jam
37:32treacle tart is the one. Combining homemade super low-cost pastry with sweet golden syrup and a crunchy
37:39delicious filling. It's served with my favourite custard and will make 10 to 12 people very happy
37:45for a mere four pound 88. It's always nice when an old-school dessert starts with homemade pastry. It's very
37:53simple. It's much cheaper than buying the pre-made stuff. So get yourself 250 grams of plain flour.
38:02We're going to do this as a sweet shortcrust pastry. So I'm going to go in with 50 grams of icing sugar.
38:08Then 125 grams of chilled butter and then I'm going to dice this up.
38:18A nice little pinch of salt. Just rub it with the flour and icing sugar.
38:23Make a little well in the centre. Crack in an egg. Whisk it up. And that my friends is homemade pastry in a flash.
38:43Pat it down. Let's put it on some grease fruit paper.
38:46Go over the top and then just pop that in the freezer and that will chill down nice and quick.
38:57The oven is preheated to 180 degrees celsius which is 350 fahrenheit. Right let's do the filling for this
39:04gorgeous twist on a treacle tart. Get the heat on. Go into the pan with 600 grams of golden syrup. So
39:13this is mighty stuff. And then the traditional ingredients would be some breadcrumbs. And a
39:21little twist that I've done since I was a little boy is cornflakes. So when these little bubbles start
39:26coming up we're going to be good to go. So this is 75 grams of cornflakes. Put some in whole like that
39:33and then some you can kind of crunch in.
39:35And then 225 grams of your breadcrumbs. Mix all of this in beautifully.
39:48Then turn it off. Right let's get the pastry out of the freezer.
39:54That's now going to be much easier to roll out. As a chef you'd normally flour the surface. Put the
40:03pastry down. And that's when some people that are nervous, if they're not kind of going quick enough
40:08and if that butter's heating up then it will start to break. Right? But doing it with the
40:12grease proof paper here, if you get a little split or a cut you can just fill the gap, put it back over,
40:18roll it and it will be perfect again. So I'm going to roll this out to be about four millimeters thick
40:25but ultimately this is a 25 centimeter mold and I want it to line the whole thing and up the sides.
40:31Pick this up and then just flip it over. You just peel this off and use your fingers just to push it in.
40:43And what I'm going to do now is just pop this back in the freezer just to chill
40:47and then I've got a little hack to help you baking this tart mold blind.
40:58This has firmed up just enough and normally you would put grease proof paper in here and some
41:04baking beans just to weigh the pastry down and keep the sides up. What I found is if you just take this
41:10little overhang, can you see how I'm just kind of pulling it over the edge? It will stop it sagging down.
41:15Put a little fork here and we let that steam come through. I just whack that in the oven for 10 minutes
41:25at 180 degrees celsius. Now I like hot desserts with cold custard. Yep I know it's a little bit strange
41:32so I'm going to make my custard now but of course if you like hot custard then we're going to keep it warm.
41:38I've got a pint of semi-skimmed milk. I've got most of this milk going in the pan. Save some back and then
41:45put enough milk into a little bowl to mix two tablespoons of custard powder with two tablespoons of sugar.
41:56I love custard powder. Some people really love the posh custard with the eggs and the cream. I like this
42:04stuff. It's just memories I guess. As this milk comes up to a simmer pour some of that hot milk into here
42:14and then bounce it back into this pan and you will have no lumps.
42:24Don't have the heat too high. Get yourself a little whisk
42:30and it'll thicken. My nan used to always tell me figure of eight, figure of eight. She used to give
42:35my grandad this custard with a little shot of rum. Right so that's what I've costed for. 20 mls of rum
42:44going in. Oh yes. Turn the heat off and that flavour is phenomenal. Now custard is famous for getting a skin
42:56on it. I'm just going to take that little bit of grease proof paper, screw it up into a little ball,
43:03give it a little rub with some oil and that will stop the skin forming. Let that cool down and then
43:11I'll get it in the fridge. Right let's get this pastry out. You can see this little overhang here has
43:25stopped the sides from shrinking down and what I want to do now is just nick a little bit of jam
43:30just to give you that nice flavour and colour on the bottom. Lemon curd's really good, you know,
43:36strawberry jam, blackcurrant, spread that out nice and evenly. Beautiful. What we're going to do is
43:42finish our filling here. So this has cooled down now, cracking one last egg. This will help it bind and
43:50cook in a really nice way. Mix that egg in really thoroughly and then we can just take little chunks
43:59of it and lay it in and around the base. Make sure it's nice and evenly dispersed. Where that overhang
44:10was, break it off, we're going to pop this back in the oven now for half an hour until that's golden
44:19and delicious. Right, let's have a clean down. Let's get it out of here. Come on, carefully. Look at that. Beautiful.
44:41Take our little custard pot. Let's just pop this on top. Let that cool down for about 15-20 minutes
45:00and then we can slice them. Let's get in there.
45:11So look at that. A lovely bit of definition from the jam.
45:18Let's get some cold custard.
45:22And you can smell that rum. Makes it feel a little bit more special.
45:32And if you wanted to, just a little sprinkle of cinnamon and just a little extra gold syrup on top,
45:41just to make it shine. Nice little twist on an old classic and all of that for under a fiver.
45:53Having that lovely cornflake in there just gives you another texture. It's just like chewy.
45:59Mmm. The homemade pastry. So light. It's so crumbly. Really delicate.
46:11Mmm. That. It's a really good dessert. Absolutely beautiful.
46:19With just a few everyday ingredients, you can create this sweet feast that serves a load of people
46:27for £4.88.
46:38Get a long haul getaway on a short haul budget. Jasmine Harmon lets us in on the bargain holiday secrets.
46:44Stream or watch tomorrow at 8. Up next tonight, freedom from the fear of rising energy costs.
46:50We can't afford to miss it. Guy Martin's house without bills.
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