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00:01I 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
00:23you. And bigging up the clever money-saving cooking tips our grandparents
00:27swore by. An old-fashioned recipe brought bang up today whether you're cooking for
00:32two, four, 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.
01:02So I thought I'd start this recipe actually the way I start every recipe. Me and my team,
01:08we weigh out all the ingredients. This is how we cost everything. We've got tins of
01:13chickpeas here. I've got peppers here. Some beautiful minced meat. So all of this
01:17here comes in at less than a great British five pounds.
01:23At £4.76 for four hungry people, my delicious kind of winter chilli is hearty and healthy and packed with
01:31hacks to keep costs down.
01:34Using frozen veg, tins and plant-based proteins to stretch your meat further, this is one
01:40you'll want to keep coming back to. So we're going to reduce the amount of
01:45minced meat that we're going to use. We'll find other sources of protein in the
01:48forms of beans and chickpeas and it's really really good for us. So win-win, we've
01:52saved money as well. So a nice little pan I'm going to put on to medium heat. I'm
02:00going to start with an onion and then just cut it into chunks.
02:11Then I'm going to go in with two cloves of garlic. Then we're going to go into the sweet potato.
02:22I've
02:22just kind of keep skin on for flavour and nutrition. And then I'll dice it into sort of like two
02:28centimetre chunks and we'll start caramelising those as well.
02:36These lovely potatoes here are going to be turned into a version of jacket potatoes and I'm just
02:43going to poke it with a fork and I'm going to put these into the microwave and I do this
02:48trick very often. So 12 to 14 minutes we'll get them nice and soft and then I've
02:53got a nice little hack that's going to turn these jacket potatoes into something
02:56scrumptious in a pan so you don't even have to preheat the oven. So in the pan
03:01here the next ingredient is going to be some garam masala and in that blend we've
03:07got all kinds of beautiful things. We have got coriander seeds, we've got cumin, we've
03:12got cloves. A little teaspoon now of chilli powder and this is where the heat's
03:17going to come from. This is the base of the flavour with the sweet onions, garlic
03:21and sweet potatoes. Now I want to talk about frozen veg. So nutritionally amazing
03:28actually frozen peppers currently is the cheapest way to get a glorious array of
03:34colour of peppers in a dish. These things can save you money and they're really
03:40really handy. So look at this beautiful colours. So here we've got 250 grams of pork
03:47mince. This was the best value mince that I could get today. You could use lamb
03:51mince, chicken mince, always look for the price per kilo. So just break up that pork
03:57mince. It smells amazing. So this is a good time to have a little bit of seasoning
04:03with salt and black pepper. Be generous. And then we've got two heat
04:09tablespoons here of tomato puree. This is concentration of flavour.
04:21I've got a tablespoon of coffee here. It might seem weird, but my goodness, it gives this
04:27chilli an amazing depth of flavour. So the coffee can go in. Then we go in with the tomatoes,
04:35and the chickpeas, juice and all. And we're going to let that tick over and blip away for 30 minutes.
04:41And all of those flavours are just going to kind of combine and become utterly delicious.
04:47I am going to take a large non-stick pan, place this onto a high heat and I'm going to
04:56show you a hack of all hacks.
04:58Now, when I was a kid, back in the 80s, good times, we used to have chilli con carne and
05:03mum and dad used to put these kidney beans in it.
05:06I remember being like seven, eight years old. It was the texture that I used to hate.
05:09So look, I'm going to pour that tin through a sieve. I'll have the juice. Just get a little olive
05:14oil spritz, give them a little shake.
05:18And then they change texture, like a fluffy inside comes out, almost like a popcorn. It's amazing.
05:23And of course, it's an incredibly nutritious form of protein, and we should be eating more beans.
05:28And this is just one way to love them even more. So that's a little bit of smoked paprika there,
05:34and some salt, and some pepper.
05:37So we're not just popping these beautiful kidney beans, we're actually flavouring them as well.
05:45I've got these very hot jacket potatoes here. We've got the pan on.
05:49So what I want to do is just use a little bit of weight to squash these potatoes, and then
05:54you're exposing the fluffy inside.
05:56I'll add a little bit of oil.
06:02Turn that down to a low heat. That's got another 20 minutes to go.
06:05So let that kind of just take its time getting golden and crisp, and then we can serve it up.
06:15Come on, look at that chilli. Love it. Jacket's like a little bit of salt. Oh, it's lovely.
06:27We're pretty much there.
06:29So this has had half an hour. Have a little taste, and...
06:35Check the seasoning. I'm going to adjust that with some pepper, and just a little vinegar, and that'll just lift
06:43it a little bit.
06:45So the spuds here are looking good. Look at that. It's sizzling away really nicely.
07:02Exactly what you want this time of year. Proper hearty food.
07:07You can see how crispy this skin has gone. Look at that.
07:14I costed in some lovely yoghurt.
07:19Just get a little pinch of my smoked paprika.
07:23Let's get in there.
07:36Let's get in there.
07:38This beautiful depth with the mincemeat.
07:41This is delicious food, full of the good stuff, and it's something that the whole family will love.
07:46The spice level is just humming.
07:48And you can batch this up. You can chill it. You can put it in the freezer.
07:51So I think it's a really nice principle of a recipe that will serve you, your family, and your wallet
07:57really well.
08:01For a delicious £4.76, this nourishing knockout dinner will feed four people.
08:07I've costed all of these recipes, taking the average cost of each ingredient and the quantity I've used from the
08:14three largest supermarkets.
08:16The only things I've assumed that you have already are salt, pepper, and olive oil.
08:30I want to give you delicious food on a budget that's amazing.
08:34But that doesn't mean that we want to stop exploring and trying new things.
08:37And I want to shine a light on a beautiful veggie that is underloved, underutilised, and is in pretty much
08:42every supermarket around the country.
08:44Welcome to the wonderful world of Celeriac.
08:50It's the perfect time of year to show some love to humble veg, and these gnarly Celeriac skewers will send
08:56your taste buds wild.
08:59Think kebabs, but not as you know them.
09:01With a clever store cupboard hummus hack, a super quick red cabbage pickle, and homemade flatbreads.
09:07This all comes in for under a fiver, at just £4.04 to feed four people.
09:14So we're going to make kebabs.
09:15We're going to make them with Celeriac.
09:17What's brilliant about this, when you roast it and put spice on it, is it cooks down to have the
09:21most incredibly deep and almost meaty flavour.
09:25It's really quite something.
09:26So all I've done is give it a really good wash.
09:28I wouldn't peel it.
09:29A lot of flavour and nutrients are in the skin.
09:32So I'm going to cut it in half.
09:34I'll put it on the flat side to be safe and cut it into a quarter like that.
09:38Then, simply all I'm going to do is cut each quarter into three chunks.
09:44Then I'm going to take two onions.
09:46These are red onions.
09:47The red onions, I think, are sweeter and they look really nice.
09:50I'll cut the onions in half and then each half I'm going to cut through the core into three.
09:55If we look here, these little layers held together by the core are going to trap any rub or marinade
10:01that we put in there.
10:02So we're going to simply put the skewer through it like that.
10:05Then I'm going to take the Celeriac and I'm going to push it through with my hand out the way
10:09and I'll do exactly the same again.
10:14So when I came up with this recipe, I was thinking actually about the Hasselback method.
10:18And that is when you line up a veg like a potato next to two spoons and slice down.
10:23The spoon stops you slicing all the way through.
10:26Well, actually, this skewer is going to do exactly that for us.
10:29So all I'm going to do is slice all the way down to the skewer.
10:31It allows you to get wafer thin little slithers and it's just a brilliant way to create texture.
10:38And then we can rub it with beautifully tasty things.
10:41And when that roasts in the oven, then you're going to get amazing flavour.
10:45And look, I'm a massive meat lover, but I think getting more veggies is a really beautiful thing.
10:51So I think this is not just a clever thing to do for your wallet.
10:55It's also a clever thing to do for nutrition as well.
11:03Okay, let's make a very simple little marinade.
11:06This is shawarma seasoning. You can get it in the supermarkets.
11:09We have got cumin, garlic, paprika, pimento, cinnamon, chilli. You get the idea.
11:15It's all done for you. Easy. I like that.
11:17So three tablespoons of the shawarma seasoning, then one tablespoon of olive oil here.
11:22Then we're going to go in with one tablespoon of red wine vinegar.
11:25So I'll season that with salt and pepper.
11:27But what you're going to create here is an amazing little paste.
11:30And this we can rub into all of these little cuts and cracks.
11:35And, you know, the concept of a beautiful shawarma in terms of the Middle Eastern kebab that you get
11:40is loads of beautiful things. So we're just taking that idea and running with it
11:44and then bigging up veggies, right?
11:46So look, in no time at all, we've created texture and flavour.
11:49Let's wash these hands. The oven is preheated to 200 degrees Celsius.
11:56So whack these in for about 40 minutes just to roast. Get gnarly, sweet, tender and delicious.
12:03And then that will go on our flatbreads. I've got 300 grams here of self-raising flour, right?
12:08Salt goes in and 150 mils of water. We don't need any yeast. I can add just a little bit
12:14of oil
12:15just to make it go nice and golden when I'm cooking. A tablespoon is more than enough.
12:20Get yourself a fork and just move it around.
12:25And making your flatbreads is going to be much cheaper than buying flatbreads.
12:30So that comes together so quickly, right? So look, I'm going to simply cut that into quarters.
12:39I'm just going to roll this into a little ball.
12:43Just let them relax a little bit. Now, when we cook those later,
12:46we're going to do a nice little dousing of hummus. And hummus is something that us Brits buy a lot
12:51of,
12:51but actually learning how to make your own is a very cool thing to do. So that will be bigging
12:56up
12:56a fantastic source of protein, chickpeas, in the tins. They're amazing value. And actually by making it
13:03yourself, you can save some money. One of the key ingredients of hummus is tahini. And tahini is
13:09essentially like a sesame seed, kind of like a peanut butter, right? And that flavour that it gives
13:14you in tahini is delicious, but you can actually get it from unsweetened crunchy peanut butter.
13:20Honestly, it's an amazing little cheat. And the reason I push it is not because I'm not being
13:24authentic. It's because loads of people have got this at home and loads of people haven't got tahini
13:29at home. Tahini is actually more expensive as well. So let's get my blender, pull out these chickpeas and
13:34most of the juice. I'm going to go in with a tablespoon of this peanut butter.
13:43Half a small clove of garlic is all you need. Salt and pepper. So what we're going to do next
13:49is get
13:49some lemon. I'm going to use a fine grater and I'm just going to steal that lovely lemon zest.
13:56And then I'm just going to push this to one side and then just not think about it for a
14:00little while.
14:01I'll take one half and then just cut this into quarters and we'll squeeze this over our kebabs a
14:08little bit later. And then this half here, I'll take the pips out and squeeze that lemon juice in
14:13there. So that's going to give it a nice little tang. Beautiful. And then I've got some coriander in
14:22here. Half a bunch of coriander is very nice. When you get fresh herbs, it's quite handy to wrap it
14:27in a
14:27little wet piece of kitchen paper. They will last a lot longer. Just pick some nice coriander and put
14:33it into some cold water. The water just really brings it to life and then the stalks here, they
14:38will get zipped up into our hummus and will be utterly delicious. So look, I've got a nice amount here
14:45for garnish and then I'm going to grab the rest of it and put it into this little food processor.
14:51I'm going to use a chilli here for garnish and if you put this chilli also into the water, you
14:58just take
14:58the edge off of the heat and they'll just kind of get crunchier. And then in with that last little
15:04bit
15:04chilli. So this wazzed up is going to be a thing of joy.
15:19My goodness. It's fresher. We're not compromising, we're upgrading. I love that. That'll last for about
15:25three days in the fridge and although it's not authentic, I think it's a clever thing to do if
15:31you're trying to save a couple of pennies, right? This is what it's all about. I've got just a couple
15:36of leftover chickpeas that you can put on top. Just give it a little bit of olive oil, a little
15:43bit
15:43of black pepper and let's nick a little bit of that lemon zest, right? Homemade hummus done. We've got
15:50these relaxing beautifully. I want to show you how to make a really, really quick little pickle. So we're
15:57going to use red cabbage. Super nutritious, really, really affordable. I'm going to cut it into quarters,
16:02nice and carefully. And what I like to do is get a little speed peeler. It's just the easiest way
16:08to
16:09create the most delicate little pickle. Remember that pickling is a great way of preserving veggies
16:15and this will save you loads of money. Season it fairly generously. We're going to go in with red wine
16:22vinegar, a couple of tablespoons and then kind of massage it. So for me, this is all about keeping
16:28flavour and textures up and keeping costs down. Yum, absolutely delicious. Let's do some flatbreads now.
16:38So what I'm going to do is put this on a medium heat, get yourself a non-stick pan, take
16:43your little
16:44dough, we'll just dust it with a little flour, press it out and we'll just roll it out thin. It
16:51literally
16:51couldn't be any easier to do. So look, once you've rolled this out, sort of nice and thin like that,
16:58then we can put this onto a dry pan, no need for any oil at all, and just go one,
17:03two, three, like that.
17:05And when that dough hits the hot pan, it'll activate all these little bubbles that are starting to come
17:10up and that's going to give you a nice, light, crisp, lovely, soft flatbread. So I like to do one
17:15minute on each side. It's a very subtle colour here, right? And I will just let these sit in a
17:26tea
17:26towel and they'll keep nice and warm. This is how you claw back those pennies and those pounds. Speaking
17:32to my mum and my nan about when they grew up, they had lovely home cooked food and there was
17:37never loads
17:38of money, but also there just wasn't loads of meat. You just couldn't afford it. And that was not until
17:43that long ago. So this idea that you have to have loads of meat every single day, it is a
17:47relatively new thing.
17:56So off with the gas.
18:01I've got the beautiful herbs and the chilli here, which I'm just going to pour away some of that water.
18:10Let's check the kebabs now. Oh, you can hear the sizzle. So it's had about 40 minutes. Oh, look at
18:18that.
18:19And like I would baste a beautiful piece of meat, angle that fat that's cooked out from the rub and
18:28baste the veg.
18:29All of this sort of oil and spice is good flavour and the veggies are caramelised. So look, we're ready
18:36to go.
18:36Let's get our nice little kebabs.
18:43And I love sharing, getting people to get stuck in. Look at that.
18:53So let's take our lovely flatbread, still warm. I'm going to take this hummus.
19:00A few bits of chilli, a little bit of the pickle.
19:07We can naturally carve it off.
19:11A little squeeze of lemon.
19:17Roll it up.
19:19That is what I call an incredible feast for less. Just amazing.
19:33Wow. It's really wow.
19:38The texture of the bread, it's like crisp, it's still soft. The celeriac is off the chart. The hummus,
19:44it's not authentic, but it's kind of like so much better than anything you could buy in a supermarket.
19:48Quick be done pickle. You've got crunch. Tang.
19:51This is sounding cheesy. It is like a party in my mouth. Okay, it's not a party, it's a rave.
19:56This is a rave. Honestly, you've got to have a go at that. It's delicious.
20:04Making the most of humble veg. This fantastic Wallach friendly feast costs £4.04 for four people.
20:20This is a recipe rooted in resourcefulness, bigging up the classic tomato soup but taking it to a whole new
20:27place.
20:30This is the ultimate way to cook delicious food on a budget. My gorgeous baked bread and tomato soup
20:37with creamy mozzarella and crispy rosemary transforms everyday ingredients into another hearty feast for a
20:44dinner. Coming in at £4.05 for four people.
20:52This is a wonderful soup to make. It has a lovely flow,
20:56and we're using super humble ingredients. Carrots, onions, garlic. Get yourself a nice casserole style
21:03pan that can go in the oven. Get it onto a medium heat. The beginning of the story starts here
21:08with
21:09some beautiful rosemary. So fresh herbs, yes, four sprigs. Very savoury. Two tablespoons of olive oil
21:18goes to one side. If you love retro old school tinned tomato soup, it's that place but beyond. So in
21:26we go
21:27with the rosemary. It's going to crispen up and it's going to scent the oil in the most delicious way.
21:33So finely slice your garlic and then I'm going to slice the onion. Try and make it as thin as
21:41you can
21:41for any chunky bits. Just don't stress it. It's a very rustic soup. So look, once this has sizzled,
21:47I'll take most of that rosemary out and just pop it to one side. We're going to use that later.
21:51Still got some rosemary in here. I just love that aroma. But go in with the garlic, then I go
22:00in with the onions.
22:05Just turn the temperature down a little bit. Don't want it to catch. With the carrots I will peel it.
22:12You can finely slice the carrots with a knife or just use the speed peeler and just shave
22:20the carrots into here. And you're speeding up its cooking massively. But also you're making it release
22:26its sweetness and flavour very quickly. And if it gets tricky by the way, just put a fork on it
22:33like
22:33that and keep going. We've really lost the knack of making a good soup. Why? Because supermarkets do
22:41such an efficient job of giving you so much choice. But actually, making a soup is a really easy way
22:49to
22:49take a little bit of money and stretch it a long way. We will season it with some salt and
22:53some pepper.
22:54So, at this stage, I'm going to get some key cupboard staples. Two tins of tomatoes and some
23:02bolotti beans. You could use any beans you want. They're really cheap. Bolotti beans are very good
23:06friends with rosemary, which is also very good friends with tomatoes. So this is a nice little
23:12combo happening here. So what I'm going to do now is break that fry by adding the bolotti beans and
23:17their
23:18juice. Look at the colour. Then we're going to add some tinned tomatoes. In the old days, the plum ones
23:24were always the most expensive. Then you'd have the chopped. Just see what deals are happening. And if you can
23:32get plum whole tomatoes, they will tend to be more delicious. Put the juice in and then scrunch it in
23:38your hand. Clean hands, obviously, because the nonnas, the grandmothers do that. But I follow the
23:43nonnas. Try not to get it all over you. Let me just wash my hands. So fill those tins with
23:53some water.
23:56As this comes to a boil, all those flavours are going to mix.
24:00Let me bring in one of the key ingredients to this beautiful soup. And that's bread. Stale bread.
24:05Bread is one of our most wasted foods. About 30% give or take goes in the bin, which is
24:11a real shame.
24:12And this is not a normal tomato soup. This is a bread soup. I'm going to take 300 grams and
24:17that is
24:18going to soak up the juice and become really textural and really delicious.
24:28You can turn that temperature down and stir it through. And you can see it just really soaking up
24:34all of that lovely flavour. So, another ingredient. Mozzarella. It comes in this little bag of kind
24:40of brine. Let's not waste it. And I'm going to take half and I'm just going to break it up
24:45almost like
24:46mozzarella snow. So stir this through. Can you see how this mozzarella is starting to get stringy?
24:57Really nice. So, heat off. Remember these bits of rosemary.
25:03What I'm going to do now is add two more tablespoons of extra virgin olive oil. Now,
25:09this goes in the oven for like 15-20 minutes. So, in we go. The oven is preheated to 170
25:14degrees
25:15Celsius. And it will be the most spectacular soup ever.
25:25The room smells amazing. So, it's had 20 minutes. Look at that. Come on.
25:31We've got the mozzarella in it. Now, I'm just going to pick some fresh on it. And those pearly little
25:37white bits of mozzarella will start to just melt in the residual heat. A little bit of black pepper.
25:46Honestly, I promise you that is a thing of joy.
26:00Oh, the mozzarella.
26:05I just love it.
26:09You've got the creamy, almost curdiness of the bread and how it's soaked up that juice.
26:14But then you've kind of got this mozzarella that's got that kind of dairy freshness that is just really,
26:21really good. It's robust. It's got texture. It's got sweetness. It's got depth of flavour.
26:28Those crispy bits of rosemary and then those little slivers of carrot.
26:35I think it takes an everyday tomato soup to the next level. This feels like an indulgence.
26:40It's really, really delicious. Try that once and you won't be throwing away stale bread. Honestly,
26:47this is worth doing. Happy blooming days.
26:54A fantastic hearty soup made with simple everyday ingredients, costing £4.05 to serve four people.
27:09This dish is all about abundance. Veggies, rice, bread, all coming together in one pot to make an
27:16incredible feast. Inspired by the beautiful biryani dishes of South Asia, this spiced cauliflower baked
27:25rice relies on the freezer and trusty tins. And it's topped with a delicious crunchy flatbread lid.
27:32A veritable veggie feast costing £4.01 for four people.
27:39So I wanted to come up with a delicious recipe that people would love that would help you big up
27:44getting more veggies into your life. So veggie number one, the humble cauliflower. So frozen cauliflower.
27:52If I buy fresh, and I always have some of this in the freezer because it gets you out of
27:56trouble.
27:59Spritz the olive oil on, season it up with salt and pepper, and then a half teaspoon of turmeric.
28:08And from here, straight into the oven. Now the oven I have preheated to 220 degrees Celsius. That will
28:16defrost that beautiful cauliflower and then it will start charring it and getting it a little bit gnarly.
28:21We like that. So half an hour in there. And that's going to give us time to build the other
28:26elements
28:26to this beautiful dish. I really want to bring out the sweetness of some onions. So three onions
28:31are in the costing. These red ones are the smaller ones. They're quite good value. Four cloves of garlic.
28:37I've costed for a little three centimeter piece of ginger here. Just scrape off that skin.
28:43Get yourself a casserole pan. I'm going to put that onto a medium-high heat. I'm going to take the
28:49two
28:49bigger onions and then cut into quarters. I want you to unpick these quarters into beautiful little
28:57petals and dry fry just to char them. So I'm going to get myself a box grater. Start it off
29:03on the
29:04coarse side here with this third onion. By grating it like this, we're going to really release some of
29:11those sugars and that means flavour. And then I'm going to rub this ginger on here, followed by the garlic.
29:20I've costed in some herbs and I'm going to use half a bunch of coriander. Classic.
29:27So just get a little bowl of water. If there's pretty leaves, we'll sprinkle those over later.
29:33And the stalks just finely slice these. So in we go to our little base here.
29:39So I'll push all of these little petals to one side and then I'll turn the heat down a little
29:44bit.
29:45I'm going to go in with two tablespoons of olive oil and then in with the onions, ginger,
29:51coriander and garlic. And we want to get this caramelising. Let's add two tablespoons of curry
29:58powder and toast it and bring it back to life. It starts to smell fantastic.
30:06What I want to do now is just put in a tablespoon of vinegar.
30:12Let the vinegar just cook away and we'll break the frying with some wet tasty stuff.
30:18So I have got some butter beans and some tomatoes. We'll go in with the beans, then the tomatoes.
30:28Season that with some nice salt and pepper. Turn that down to a simmer to let all those flavours
30:35really amp up and mix. Now I'm going to make a really quick batch of bread. I've got 200 grams
30:43here
30:44of self-raising flour. I'm going to go into the flour with 130 grams of yogurt and a nice pinch
30:52of salt.
30:53So often when you're cooking a nice little rice bake or dish you would cover it with grease proof paper,
30:59tin foil, a lid. All right, so instead of that I'm going to turn this flatbread into an edible lid.
31:06And underneath the bread it will steam but on top you're getting an edible bread. So it's a bit of
31:11a win-win.
31:12Just knead it for a couple of minutes and there's your dough.
31:16Next we're going to add some rice. About 300 grams of rice or a mug. In that kind of world
31:22or
31:23inspiration of biryani, this is not a biryani, but in that kind of place, you know, we've got rice
31:27that is going to plump up and absorb flavour from all these gorgeous things, the spices, the sweetness
31:33from the veggies. And I'll put one mug of boiling water.
31:40So we're going to let this simmer for about five minutes.
31:43I've got one more veg, which is some spinach. They're frozen to these little portion cubes
31:49and particularly for curries it's really really convenient.
31:56So back in the freezer, the rest goes. This lovely cauliflower is looking fantastic.
32:03I'm just going to lay it on top.
32:08Let's take our dough now, press it out. We'll just use a little bit of that oil, roll it out.
32:14I've got one last little gesture of love, care and creativity. Bombay mix is amazing. Just a little
32:25handful like this. You've got spice in here, you've got some seasoning, but we're going to go into our
32:31little dough and we just press that in and it's going to put texture and flavour into our bread.
32:40Look at that. Flatbread lid. Over here we go and just pull it, press it down.
32:49I'm going to put it into the oven for about 10 to 15 minutes.
32:52When it's golden and gorgeous, we're going to be good to go and that is going to taste beautiful.
33:04So I've got four nice big tablespoons of natural yoghurt. Four teaspoons here of lovely mango
33:13chutney. So good with the rice and the spice and just ripple it. Gorgeous. Some of this coriander,
33:23around here. Now let's get this beautiful thing out of the oven.
33:37You can cut into it like a pie, you can tear it, you can get amongst it.
33:46We've got that little island of spinach. So generous, affordable and fun.
33:56I'm going to go straight for a little bit of cauliflower.
34:04Absolutely gorgeous. Loads of flavour.
34:10That base with the ginger, the curry powder, all those spices. Then with this beautiful bejeweled
34:17flatbread, soft pillowy bread on one side and then crispy on the other, we're going to build
34:23the perfect mouthful. This is what it's all about. This is when my kids start taking the mickey out
34:28of me and they're like, Dad, you're so weird. I don't care. I'm happy.
34:37Bigging up spices, frozen veg and trusty tins, this beautiful biryani inspired baked rice dish
34:43feeds four lucky people for £4.01.
34:56I've got the perfect recipe that is full of speedy convenience that is absolutely delicious.
35:05Spicing up your veggies is a great way to make them more exciting and I think you're going to love
35:10this. My crispy potato and chickpea parcels are my tasty take on gorgeous samosas. Costing £4.66 for
35:20eight, they're jam packed with flavour and turn everyday ingredients into a real treat.
35:29Yep, good old tins from the store cupboard. That's what makes this recipe really convenient.
35:35Now chickpeas, I know you know, but tinned potatoes, I still think that people think this is quite
35:41surprising. I grow lots of potatoes and I love my potatoes, but actually having different forms of
35:48these is really, really helpful. These will be cheaper than fresh new potatoes, not quite as cheap as
35:54the all-rounder potato, but more importantly these are peeled, they're cooked. You can roast or fry them
35:59up straight away. So for quick midweek cooking, this is a great little hack. They're really, really good.
36:05So here, chickpeas, we'll just drain these. Let's spice things up. So I've got some onion here,
36:14two little onions. What I want to do is just take a little onion here and just put it to
36:19one side.
36:21I'm going to gather a few things to make a flavoured yoghurt for later on. Cut these onions into little
36:27kind of centimetre-ish chunks. We're going to go into a large pan on a medium heat with a nice
36:35lug of
36:36olive oil and then into here we're going to start some nice flavours. So we've got some garlic here and
36:42again I'm going to steal a little bit of garlic for our flavoured yoghurt. So in with the garlic, a
36:53nice pinch
36:54of dried chilli goes in. Then we're going in with two teaspoons of garam masala.
37:06There's so many beautiful spices in there. In with the onions and just toss them. Getting the spices
37:12toasted. I've got budget for some herbs, half a bunch of mint. So pick these lovely little small
37:18leaves and I'll sprinkle that over the dish when it's all finished. The stalks I'm going to finely slice.
37:28So I'm using phyllo pastry to make these beautiful parcels and I want these potatoes to be a lovely
37:34base to hold all the flavours and give you that nice texture on the inside. So I'm just going to
37:40crush
37:40up these potatoes like that and then if I go over to the onions, they're starting to caramelise.
37:47What I love to do now is just put a little tablespoon of vinegar in and it'll work particularly well
37:53in
37:54this stuffing. Go in with the potatoes. I'm going to go in with the chickpeas. Salt and pepper.
38:07Let's get a sizzle on. Okay, now this little pile of mint leaves, that's going to go over here.
38:14Vibe-wise, you know, this is almost our kind of Indian inspired bubble and squeak.
38:25Wowzers. The seasoning is good. You have to get the seasoning right now. And then the last ingredient,
38:31just a little handful of frozen peas. So about 50 grams goes in. You don't have to use the whole
38:40lot.
38:41And we'll just toss this around. Let's think about making these gorgeous parcels. To do that,
38:49I'm going to use a really reliable pastry, phyllo pastry. You can get it in all the supermarkets.
38:58You want to get a clean tea towel and you want to get it wet. Wring it out so it's
39:03just damp.
39:05And this pastry is so brilliant and fine, but it will dry out very quickly. We're just going to wrap
39:11this up in our damp cloth. It keeps it humid. I'm going to use four sheets. When you cook it,
39:18it goes golden and crisp. And of course you can wrap things in it. But today we're going to do
39:22these
39:22kind of samosas. Right, so we'll cut this sheet in half like that. Divide your filling into eight
39:31little piles, roughly the same size of course. And then I'm going to put it in the corner of this
39:37pastry. And look, if you want to do these in advance, we'll let the filling cool down. But because we're
39:42going
39:42to cook them straight away, I'm not going to do that. So I've made this filling into a kind of
39:46triangle and I'm going to fold it over like that. You can just pat it and then we can go
39:51over like
39:52that. And then if you've got this little edge here, you can just fold that in. And then we can
39:58just
39:58steal a little bit of water to just secure it. And it's a bit like my Christmas wrapping. Average at
40:04best, but kind of cute. So I'm going to get myself a baking tray. I'm going to use my little
40:10oil spritzer.
40:13And then on to the next one. Kind of move fast because if you leave it too long, this will
40:19get
40:19dry. It's actually quite good fun to do. And we can actually make quite a few of these
40:30quite quickly. We're taking really basic essentials and then like we're putting love into it. And you
40:36just can't cost for that, right. A little pinch of the garam masala. Now, these are going to go into
40:48the middle of the oven for about 20 to 25 minutes at 200 degrees Celsius. So they get nice and
40:53crisp on
40:53the bottom and nice and golden on top. So with this leftover filo pastry, what you could do is simply
41:02just roll it up like this and pop this in the fridge for a couple of days. So let's make
41:07a beautiful
41:08sauce and an amazing corner shop salad. So these are basic salad ingredients that you can get from
41:14standard supermarkets and corner shops, cucumbers, some form of lettuce, gem, iceberg, a carrot, some radishes
41:22and a fresh chilli. And I've even costed for a lemon as well. So I've got the gem lettuce.
41:31Give them a nice little wash. So I'm going to lay the lettuce in and around this dish.
41:43I'm going to cut this in half. If you just slice through it, just put these little hearts around
41:51here. We've got half a cucumber and what I'm going to do is use that speed peeler
41:56to make almost like Japanese sushi chef quality pieces of cucumber, right? Once it gets a bit
42:04tricky, you can lay it down like this.
42:12And this will not go to waste because it's going to go to our little pile here.
42:16Then Mr. Carrot gets the crinkle cutter treatment. It makes crunchy things kind of funky and a little bit retro.
42:26So the chilli, let's just go wafer thin. So I'll use this chilli in three ways. I'll take some of
42:31it
42:31and put it into the water with the mint. I'll take this sliced chilli here and I'll sprinkle this over
42:37this lovely salad. This part here, I'm just going to take the seeds out and then this goes over to
42:46our
42:46little pile of sauce ingredients. With the radishes, finely slice it to the half and then quarter it.
43:01I'm going to just take my lemon,
43:05take the zest off,
43:10give the lemon a little roll like that and then we'll cut it in half and I'll get all the
43:15juice out.
43:16So we're going to do a nice simple lemon and olive oil dressing. So equal quantities of olive oil to
43:23lemon juice. A little pinch of salt, a little pepper and then a nice little mix. And then at the
43:30last
43:31minute what I'll do is dress the salad. If I dress it now it'll just be like and you won't
43:36have that
43:37crunch. So it's all about taking everyday affordable ingredients and making them feel a bit fancy.
43:43Right, get yourself a box grater and we're going to make a dipping sauce. I guess I'm taking inspiration
43:50from the concept of a rai-eater. And this grating here, like that tiny bit of garlic,
43:54will make all the difference. So I'll grate the onion in and then we'll go to the chilli.
44:04And then the cucumber here.
44:10We've got these beautiful mint leaves and I'm just going to roll them up like that. Mint is so fresh
44:16and delicious.
44:21And then I'm going to get some yogurt.
44:25About 150 grams goes in.
44:33And we're going to season this up.
44:37That is perfect for dipping our crunchy little parcels in.
44:43Let's have a look. Oh, come on. These have had 25 minutes. Look at that. They're so crispy.
44:58Those little bits of lemon zest. Then we've got our chilli and mint. And we can put that over the
45:06top
45:06here. Which is gorgeous. Let's dress the salad first. Last minute vibes.
45:26Load it with some nice things. And some of that lovely dipping sauce. And then just go for it.
45:37Oh. Those spices. Oh my goodness. What I like is the crunch of the outside. And then the potatoes and
45:47chickpeas on the inside are just kind of like soft. Textured deep in flavour. And just as things get a
45:53little bit hot. You know that yogurt cools things down. It's tangy. It's fresh.
45:59Now a little crunchy corner shop salad. That is the most delicious thing to eat. Take that to the table.
46:06Get your friends around. Tuck in. For under a fiver, this is a glorious, glorious, I'm going to say it,
46:13feast.
46:14£4.66 for eight gorgeous parcels. That feels like great value. And that reflects the heart of this
46:22series. Making the most of what we've got. Cooking with confidence. And proving that great food doesn't
46:28need to cost the earth.
46:34Josh swashes batch from scratches. Cooking for less once more. Starting eight o'clock
46:40next Monday with a gabble of hungry students to keep satisfied. Those lot will be very familiar
46:45with tiny foil bags of salty sweet taters. But will the new flavours draw them in? Walk us unwrapped
46:51inside the crisp factory new Friday night at eight.
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