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00:01I know that more than ever you need incredible food that makes you feel good that doesn't cost
00:07the world. With food prices still high I want us to think differently about the ingredients that
00:13we buy. It's all about sticking to a budget and being clever right? This is all about maximum
00:17flavour for minimum spend. 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 swore by. An
00:28old-fashioned recipe brought bang up to date. Whether you're cooking for two, four, six or eight.
00:34Breakfast, lunch, dinner, even desserts. Every one of my meals cost less than a fiver for the whole
00:41long. I'm so excited. This is incredible food at incredible prices. Stick with me and together
00:50we will turn everyday ingredients into absolute epic feasts. Now that is a feast for a fiver.
01:02When cooking on a budget you want to stretch ingredients further and this recipe is designed
01:07to make a little go a long way. This is one you'll want to make again and again. My chicken
01:15sausage and
01:16white bean bake with crispy garlic croutons shows you just how far a little meat can stretch when
01:21teamed up with store cupboard staples and veg. Served with a slightly bonkers way to eat cabbage. This
01:28generously serves four for £4.89 for the whole lot.
01:35So we're going to break down the recipe, create some amazing flavour and really create a big pan of food
01:40that looks like a feast. We've got beautiful chicken thighs, we've got some smoked bacon and a couple of
01:45humble sausages. So get a little olive oil into a pan, medium-high heat. Two sausages I'm going to
01:52brown off, get a little bit of a sizzle on. I've got the chicken here and I'm going to just
01:58go skin
01:58side down. I'm using chicken thighs here because bone in and skin on is the cheapest way to get it.
02:05Here with the bacon I've got four rashers and I'm going to cut it into like two, three centimetre
02:09kind of squares like that. We want to render fat and this is going to be the beginning of big
02:17flavour.
02:18Turn this heat up now, let's get some colour happening. Garlic here, 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 cassoulet
02:38which 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 cups of meat.
02:47This is a phenomenal little recipe. So I'm going to peel the carrot here
02:54and just put these peelings to one side
02:59and 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 and then I've got
03:19these little twigs here. I'm going to put those with the carrot peelings. We can turn over the bacon.
03:25Look at the lovely sticky bits on the bottom of the pan. Let's turn over the chicken now.
03:30Oh we've got good sizzling golden skin there. Let's take it off. So I want that skin. I've got a
03:36job for him.
03:36So let's do a little bit of a curveball. So jug. Go in with the carrot peelings and the thyme
03:45here.
03:46I'm going to do almost veggie stock, okay. I've got a kettle on the boil. As a little side dish,
03:53I'm going to do some cabbage. This is a Savoy cabbage. Now when you look at cabbage across the
03:58supermarkets, you know in a couple of them the cheapest is Savoy and a couple of others it's the
04:04sweetheart. So look at the prices. Take the outside leaves off. Put it into this little jug and I'm
04:11going to pour the boiling water over it. It's going to give you an infusion of the thyme, right, and
04:16the
04:16carrot peelings. But also tenderize them and make them soft so I can do something really special to
04:21them. At 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.
05:08As these cool down I'll lay these up the side of the pan like that and instead of boring old
05:15cabbage,
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 we're going
05:31to turn this into something steamy and delicious and tender. But back to the pan.
05:37Colour 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.
05:54And then almost break up in my hands that lovely onion.
06:01Yes you've got dark little almost burnt looking sticky bits on the bottom but please don't worry
06:06about that. That's going to be colour and flavour. Then I'm going to go in with a little quarter teaspoon
06:11of sweet paprika. Just a background hum of flavour goes in. Give it some salt and some pepper.
06:21And then just a tablespoon of red wine vinegar. I want like the remnants of that tang.
06:28And then at this point we'll use this stock which is essentially for free.
06:33So we break that frying and now we start to boil. Go in with two tablespoons of tomato puree.
06:45Sweetness, colour and our beans. So these are haricot beans but you can use any beans you want.
06:52Go in juice and all. So beans an amazing source of plant protein. Incredibly good value. Mix it up.
07:02I think that is the beginnings of something beautiful. Here we've got sort of scraggy old
07:08pieces of bread. Two slices. They're stale. Whether they're fresh or stale it doesn't matter.
07:13Cut it up and chop it. I can do things to make these pieces of bread, dare I say it,
07:19almost the best bit of the whole dish. We do that by adding thyme, that leftover bit of thyme.
07:23Also chicken skin. I didn't forget about that. A little olive oil.
07:31And this will make the most beautiful golden crunchy topping.
07:37I've got one more garlic clove in the budget. I'm going to squash this.
07:43And let's put some black pepper in here too. We've created essentially garlic bread croutons
07:48with thyme and chicken skin. You could read that in a gastropark.
07:54I'm going to take my sausages and cut them at an angle into four.
08:02This is lovely, right? Take the croutons. Sprinkle it in and around.
08:11And it's just going to kind of just get nice and unctuous and comforting and gorgeous.
08:16This now goes in the oven for just about 20 minutes at 180 degrees Celsius, which is 350 Fahrenheit.
08:23All of that love care and that attention will just cook into this beautiful little bean bake
08:28that I just know you're going to love. So, cabbage. That is a very flash way of saying cabbage.
08:34Take 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, into something
08:47that's beautiful. Season it with salt, with some pepper and a little Worcester sauce. Two teaspoons.
08:58And I'm going to massage it. You make it more tender and you're just able to kind of push in
09:04that seasoning.
09:08We'll pack that down. Then you can just fold down these little leaves.
09:14What I want to achieve is a crispy exterior and then on the interior just beautifully light steamed
09:20cabbage. I am going to introduce 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.
09:39So 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.
09:52Very happy with that. And just a little seasoning
09:55of salt and you've got the everyday turned into something a little bit special.
10:00So let's have a look at our beautiful bean bake. So it's almost halved in volume,
10:07which 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.
10:35A bit of sausage, bit of chicken, bit of bacon, loads of beans. It looks hearty, right? So I can
10:42smell
10:42that thyme. Let's get stuck in.
10:52Mmm. The crunch of the crouton.
10:59Big, deep flavour. I've got the chicken here, which is just falling apart. And even that little lonely carrot.
11:10Caramelising it in that lovely bacon and chicken fat was delicious.
11:14I think when you work into a budget, you look at those two chicken thighs, two sausages,
11:18handful of rations of bacon. The flavour of that protein has been beautifully distributed to make
11:23the breadcrumbs the most delicious, the beans the most delicious. And of course, we're bigging up more veg.
11:28Right. Let's get into the world of cabbage.
11:33Mmm. That little bit of crispy outer cabbage is savoury and has almost meaty flavours.
11:39The 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, comforting dish that I definitely think you
11:54should try.
12:00This delicious dinner will put a smile on four people's faces for £4.89.
12:06I've costed all of these recipes, taking the average cost of each ingredient and the quantity I've used from
12:13the three larger supermarkets. The only things I've assumed that you have already are salt, pepper and olive oil.
12:28Sometimes you want a delicious plate of food that's quick to make but really wakes up your taste buds.
12:33This dish is a feast for your senses and brilliant for your budget. Using everyday ingredients, my silky
12:42aubergine noodles with toasted nuts and citrusy sauce is fiery, full of the good stuff and so satisfying.
12:49This 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
13:15yourself
13:15a big one. So what I want to do is get my knife and go straight through the middle. Sometimes
13:21it can
13:22discolour. So take any citrus and I've got orange in this recipe and just rub it like that. The vitamin
13:29C will stop it oxidising. Also we're flavouring it and I'm going to crisscross it just to let the heat
13:36penetrate. So nice large pan, high heat. Add a little bit of olive oil. Go in with the aubergine.
13:45and I'm going to season it with some salt. Bring some water to the boil and I'm going to pour
13:52just over a centimetre of water into this pan. Boil first with a lid on and then as that water
14:00evaporates we're then going to end up with the oil in the bottom frying. So crispy bum, curdy, soft,
14:08delicious flesh okay. Run a little peeler around this zest here. One piece of orange zest is just
14:18going to scent that water. It's a nice little flow of things that are going to be delicious. So it'll
14:23take about 10 minutes for that water to evaporate and then we'll be getting on to fry. I'm going to
14:28get
14:28a pan on, just toast a little handful of peanuts for like a minute. We'll pound that up and that
14:35over the noodles and aubergine really does make a difference. This I can fill up with some water
14:41because we'll use this for our noodles. Pound up one half so it's almost a powder and then just crack
14:47the other half so you've got some texture. I'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
15:04go into the
15:05water and then I'm going to put the stalks to one side and the leaves to the other side. What
15:10I'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
15:20and then I'm going to get them into the pestle and mortar.
15:27I've got a nice clove of garlic here, some ginger, scratch the skin off. I'm just going to run my
15:33knife
15:34through it like that. So ginger, garlic, mint is in there. Chilli, go as fine as you can. Half of
15:41it
15:42I'll put into the water with the mint. Cut this in half, remove the seeds.
15:57Add some salt and start squashing everything.
16:03The smells are amazing. A few little leaves of mint is adding to the story.
16:15Can you hear that? We've tenderised this aubergine. Just nestle it down like that.
16:23This orange peel here has kind of done its work. We might as well use it. So that'll be sweet
16:30and a
16:31little bit bitter. A couple of tablespoons of soy sauce goes in. I've got a teaspoon of fish sauce
16:40which gives you this kind of hallelujah harmony of flavours. We need sweetness. Let's get sweetness.
16:48One 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.
17:13And 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 sourness because the orange is quite sweet. A little bit of
17:25vinegar just goes in. That flavour profile is punching. Even though I'm making really good value meals,
17:31you know I still want it to be exciting and feel luxurious.
17:35I've got four spring onions here. Finely slice those and as you start to get into the white part,
17:42we'll stop. I'll take that over to the chilli and the mint here. Then here, cut the spring onion into
17:51four.
17:53These onions go into the pan and I'm going to scald them just on one side. Go in with 160
17:59grams of sugar
18:00snap peas. And now let's get the noodles in. This is one of the cheapest ways to get noodles. Get
18:06two
18:07nests into some boiling water and we'll cook those until they're nice and tender. Last veggie going into
18:12the story. One little lonely carrot. Cut carefully down the length. Then I'll go as near as I can again
18:20and go down there like that. Then pick up an old friend, Mr. Speed Peeler, to create a natural harmony
18:28between the carrot and the noodles, right? And also you can see that one carrot goes a long way.
18:37So back into the pan here, you can see there's colour on one side of these beautiful sugar snap peas
18:43and the spring onions. I don't want to overcook them, right? What I do want to do is add just
18:48a little
18:48honey just to create an amazing glaze on the skin of the aubergine. Go in with carrots.
18:56These noodles are pretty much done. I'm going to take mint leaves here. If you really want to make
19:04it pop, just a tiny little bit of vinegar. And then I'm going to take this aubergine.
19:11Now we can serve it up this side. And then on the other one, I'm going to serve it up
19:17on the other side.
19:19Celebrate it. Take these noodles and we can go into the pan
19:25and then I'll take it off the heat and I'm going to go straight in with this lovely sauce here.
19:34It just smells amazing.
19:39Take your veggies and we can have a little bit of juice. We'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.
19:58Let's go for the aubergine first.
20:04It'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.
20:25We've got beautiful olive oil and herbs. And maybe like break a few rules.
20:31Sit 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
20:42when it comes to cooking. So this dish feels like a really hearty dinner. You know, it's steaming
20:49noodles. It'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 mid-week 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 in
21:38blankets and onion gravy of dreams. Served with a side of spring greens, it'll easily feed four
21:45people for £4.94.
21:51So classic toad in the hole, always with some nice sausages. And I want to do a couple of little
21:57things
21:58that help to elevate your sausages to the next level. We're going to do sausages and bacon. Smoky bacon.
22:05Four rashers. Cut it in half. Use the back of a knife just to stretch it out. This will allow
22:12you to wrap it
22:13around the sausage in a really beautiful way. That means more crisp, right? So we're stretching it more. We're making
22:18it 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.
22:34Even though this is an incredible money-saving meal, it's going to 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,
22:54I'm going to get myself a nice little roasting tray. I'm going to put in here about half a centimetre
23:02of 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. We're talking crisp, chewy.
23:18It's very, very simple. First up, I've costed in three free-range eggs. Okay, so we haven't compromised
23:25on the eggs. I will season it with some salt. Whisk it up. Then we're going to go in with
23:32110 grams
23:34of your standard plain flour. So just gently whisk that in.
23:42Then 110 mils of milk. So that's semi-skimmed milk. And then there's a secret ingredient. 35 mils,
23:57basically two tablespoons of water. It's the water that really reacts with the heat of the oil in the
24:06tray that gives you that rise. So let's get these beautiful sausages. I'm going to cook them above
24:13the Yorkshire pudding because I get 360 degree roasting. And when that beautiful bacon renders,
24:19it's going to drip down and give it the most incredible flavour. And then pour in the batter,
24:24like that, in one go. And close the door. Okay, so normally you'd have the sausage in the tray,
24:32right? And what I find is that Yorkshire pudding can never fully grow to its full potential.
24:37Let that cook for about 25 minutes until the sausages are golden and the Yorkshire pudding is
24:42massive and perfect. It's the perfect amount of time to make a lovely sweet and sour onion and sage
24:49gravy. So we're going to go onto a high heat. Grab a little bit of olive oil. I've got some
24:55sage leaves
24:56left over. Finely slice the stalks so we're not wasting anything. So in we go with the stalks
25:07and the whole sage leaves. While that's doing its magic, I've got two red onions. I'm going to take
25:15one onion and just cut it into like little petals like that really, just so they're a little bit more
25:20beautiful. And then on this one here, I'll just badly chop it and that's going to give us really nice
25:27flavour.
25:31I could have used brown onions and saved more money, but they're not as sweet as the red onions.
25:35I want this food to be budget food, but also full of life, full of flavour, full of optimism.
25:42When it comes to sort of a good onion gravy, can you see how it's changing colour now?
25:45That's the natural sugars in the onion caramelising. We're going to go in with a generous tablespoon of
25:53vinegar, red wine vinegar, cider vinegar, whatever you've got, and you're going to cook it away.
25:58And once you've cooked it away, the harshness goes and you get this amazing kind of harmony of sweet
26:03and sour. A generous pinch of black pepper, a pinch of salt, a tablespoon of plain flour,
26:11and we'll stir that in. That's going to be our thickening agent. Go in with a stock cube, it could
26:18be beef, it could be chicken, it could be veggie, but that just crumbled in will just give a little
26:23bit
26:23more flavour. And then about 500 mils of boiling water. And that's going to make the most incredible gravy.
26:34As that comes to the boil, I'm going to put a colander over the pan. We are going to cook
26:39the spring greens. We've created a steamer. So this is one of the most gentle, beautiful ways
26:45to cook veggies, capturing most of its nutrition. Split up the greens. I'm going to go outer leaves and then
26:54we've got tender greens. The stalk. And then we've got a split half. Remove the stalk from the tough
27:07outer leaves.
27:12Just by finely slicing these, you're taking something that would normally go in the bin,
27:18and we're making it really delicious and edible. Take the toughest part, which is the stalk,
27:23and go in first, so it gets more cooking.
27:32Come over here. Have a look at that. Golden, crispy sausages, crispy sage, and then an epic,
27:39massive Yorkshire pudding. Come on. Now, the original name for toad in the hole was because it looked
27:50like little toads looking out of their houses. What I've done essentially is toad out of the hole,
27:54but, you know, what are you going to do?
27:59Let's take it over here and plate up.
28:03This has just had about four minutes of hardcore steaming. Our job with the gravy
28:08is to reduce it down to a consistency that you like, and I personally like that. It's thickened,
28:13but it's not too thick. This smells amazing. Have a little taste.
28:19If it needs some salt, give it some salt. I'm very happy with that.
28:23It's got a nice rustic onion gravy. Give the greens a little drizzle with some olive oil
28:30into a bowl, hot and steamy. Just tear it. You've got a quarter each, so 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.
29:02Just 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 fiver. Come on. A bit of onion, a bit
29:15of sausage.
29:25That sweet and sour gravy with the sausage is amazing. Actually, that little bacon hack,
29:31it just helps you stretch the meat further, add a bit of flavour. The sage is so crispy, fragrant and
29:40savoury.
29:42Mm. Cabbage is like super sweet, full of colour, hasn't been overcooked. A few little hacks and tips
29:51for bigging up flavour and keeping the price down. This is where cooking can really save the day.
30:01Using low-cost ingredients, this massive win of a dinner feeds four people for £4.94.
30:18As 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.
30:58Traditionally made with catfish, Patricia's version uses budget-friendly tin sardines.
31:03Paired with noodles, spices, boiled eggs and crunchy chana dal,
31:09this delivers huge flavour and feeds two people for £4.31.
31:15I have more hot mohingas than anyone has had hot dinners.
31:21My first stage is to marinate the sardines.
31:31I've got two tins. Use the oil. Just mash it.
31:36I like my mohinga not to be too lumpy. This is my family version that's handed down from my grandmother,
31:46mother to me. Half a tablespoon of paprika, and the same with turmeric.
31:56When I go to Burma, every morning, I have to have mohinga.
32:04It works out cheaper than toast and jam. It's a breakfast dish.
32:10But nowadays people have it during the day as well, because it's delicious.
32:16Patricia begins prepping the base layers of flavour for the soup,
32:19by chopping an onion, pounding up garlic and a punchy chunk of ginger,
32:25and cutting the ends off lemongrass.
32:28Right, the next stage will be to prepare the mohinga broth.
32:32Put three tablespoons of garlic oil on the hob.
32:38Garlic oil is a must-have in any Burmese household.
32:45Garlic infused oil made by adding fried or minced garlic to cooking oil is a brilliant hack for more flavour.
32:53Put the mashed up garlic and ginger, give it a stir, and then this fish in the dish
33:05with a little bit more paprika, and turmeric, and the lemongrass.
33:16Now once it's sizzling for a bit, add the chilli powder, but not a lot because you can adjust it
33:24later on.
33:26Add 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.
33:48Coriander, I never waste anything.
33:51I use the stems.
33:57Now I'm going to cut the limes.
34:04And then the eggs.
34:07The eggs are prepared earlier.
34:11The next stage will be to add one tablespoon of rice flour that's been toasted earlier.
34:19And that just thickens the soup and just add a bit of water.
34:28And then I will add this slowly.
34:31Next stage is to fry the chana dal.
34:34Chana dal is similar to split peas and was soaked overnight.
34:39I'm going to put seven tablespoons of oil.
34:43And the oil from here can be used for the garlic oil later.
34:51One and a half tablespoons.
34:54Just cook it for a few minutes.
34:56I know when it's done when it's crunchy.
35:00So I'll take it off the heat.
35:05And then put it in the dish with the kitchen towels.
35:10Right.
35:11Mohinga is nearly done.
35:14Take out the lemongrass because it's very fibrous.
35:21The second last stage is preparing the noodles.
35:25Get some boiling hot water and add it to the rice noodles.
35:32And then I'll give it a stir.
35:35And I cover it.
35:41The next stage will be to drain the rice noodles.
35:45I'm making it for myself and for my two grandchildren who are still at school.
35:51But it's ready for them when they get home.
35:57Put the mohinga soup in here.
36:02Half an egg.
36:04If you like chilli, then put a bit of a sprinkle.
36:10Coriander.
36:12Fry chana dal.
36:15And fish sauce.
36:17It really gives the flavour.
36:19You want a bit of garlic oil as well.
36:23And that's the dish.
36:25It's under five pounds.
36:38Hopefully, my grandchildren, once they can cook these dishes,
36:43they can say, that came from my grandma and she was born in Burma.
36:47It's my legacy through food.
36:49And it doesn't cost much, does it?
36:56Patricia's version of mohinga transforms low-cost ingredients into a beautiful mix of textures and
37:02fresh, lightly spiced flavours.
37:04It'll feed two hungry people, or one adult and two little ones, for four pounds thirty-one.
37:19If you want a low-cost dessert that uses store cupboard ingredients, then I've got a great little twist on
37:25an old favourite.
37:27When it's time for something sweet, simple and utterly joyous, my jam treacle tart is the one.
37:34Combining homemade, super low-cost pastry with sweet golden syrup and a crunchy delicious filling.
37:41It's served with my favourite custard and will make 10 to 12 people very happy for a mere £4.88.
37:49It's always nice when an old-school dessert starts with homemade pastry.
37:53It's very simple.
37:54It's much cheaper than buying the pre-made stuff.
37:58So get yourself 250 grams of plain flour.
38:02We're going to do this as a sweet shortcrust pastry.
38:05So I'm going to go in with 50 grams of icing sugar.
38:09Then 125 grams of chilled butter, and then I'm going to dice this up.
38:17A nice little pinch of salt.
38:20Just rub it with the flour and icing sugar.
38:25Make a little well in the centre.
38:27Crack in an egg.
38:30Whisk it up.
38:33And that, my friends, is homemade pastry in a flash.
38:42Pat it down.
38:44Let's put it on some greaseproof paper.
38:50Go over the top, and then just pop that in the freezer, and that will chill down nice and quick.
38:56The oven is preheated to 180 degrees Celsius, which is 350 Fahrenheit.
39:01Right, let's do the filling for this gorgeous twist on a treacle tart.
39:06Get the heat on.
39:07Go into the pan with 600 grams of golden syrup.
39:13So this is mighty stuff.
39:17And then the traditional ingredients would be some breadcrumbs.
39:20And a little twist that I've done since I was a little boy is cornflakes.
39:24So when these little bubbles start coming up, we're going to be good to go.
39:28So this is 75 grams of cornflakes.
39:31Put some in whole like that, and then some you can kind of crunch in.
39:37And then 225 grams of your breadcrumbs.
39:43Mix all of this in beautifully.
39:48And then turn it off.
39:52Right, let's get the pastry out of the freezer.
39:56That's now going to be much easier to roll out.
40:00As a chef, you'd normally flour the surface, put the pastry down.
40:04And 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?
40:11But doing it with the greaseproof paper here,
40:13if you get a little split or a cut, you can just fill the gap, put it back over, roll
40:18it,
40:18and it will be perfect again.
40:22So 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
40:30sides.
40:31Pick this up, and then just flip it over.
40:35You 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.
40:57This has firmed up just enough.
41:00And normally, you would put greaseproof paper in here,
41:03and some baking beans, just to weigh the pastry down and keep the sides up.
41:08What I've found is if you just take this little overhang,
41:10can you see how I'm just kind of pulling it over the edge?
41:13It will stop it sagging down.
41:16Put a little fork here, and we let that steam come through.
41:20I just whack that in the oven for 10 minutes at 180 degrees Celsius.
41:27Now, I like hot desserts with cold custard.
41:30Yep, I know it's a little bit strange, so I'm going to make my custard now.
41:34But of course, if you like hot custard, then we're going to keep it warm.
41:37I've got a pint of semi-skimmed milk. I've got most of this milk going in the pan.
41:43Save some back, and then put enough milk into a little bowl to mix two tablespoons
41:51of custard powder with two tablespoons of sugar.
41:57I love custard powder. Some people really love the posh custard with the eggs and the cream.
42:03I like this stuff. It's just memories, I guess.
42:07As this milk comes up to a simmer, pour some of that hot milk into here,
42:13and then bounce it back into this pan.
42:18And 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.
42:34She used to give my granddad this custard with a little shot of rum.
42:39Right, so that's what I've custard for. 20 mls of rum going in. Oh yes.
42:48Turn the heat off, and that flavour is phenomenal.
42:52Now, custard is famous for getting a skin on it.
42:57I'm just going to take that little bit of greaseproof paper,
43:01screw it up into a little ball, give it a little rub with some oil,
43:05and that will stop the skin forming.
43:09Let that cool down, and then I'll get it in the fridge.
43:13Right, let's get this pastry out.
43:22You can see this little overhang here has stopped the sides from shrinking down.
43:27And 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.
43:34Lemon curd's really good.
43:35You know, strawberry jam, blackcurrant.
43:37Spread that out nice and evenly.
43:39Beautiful.
43:41What we're going to do is finish our filling here.
43:44So this has cooled down now.
43:46Cracking one last egg.
43:48This will help it bind and cook in a really nice way.
43:55Mix that egg in really thoroughly,
43:57and then we can just take little chunks of it
44:00and lay it in and around the base.
44:06Make sure it's nice and evenly dispersed.
44:09Where that overhang was, break it off.
44:13And we're going to pop this back in the oven now
44:15for half an hour until that's golden and delicious.
44:21Right, let's have a clean down.
44:33Let's get it out of the oven.
44:35Carefully.
44:38Look at that.
44:40Beautiful.
44:44Take our little custard pot.
44:47Let's just pop this on top.
44:56Let that cool down for about 15, 20 minutes,
44:59and then we can slice them.
45:05Let's get in there.
45:11So look at that.
45:12A lovely bit of definition from the jam.
45:18Let's get some cold custard.
45:22And you can smell that rum.
45:24Makes it feel a little bit more special.
45:32And if you wanted to, just a little sprinkle of cinnamon.
45:38And just a little extra gold syrup on top, just to make it shine.
45:43Nice little twist on an old classic.
45:46And all of that for under a fiver.
45:51Mmm.
45:53Having that lovely cornflake in there just gives you another texture.
45:58It's just like chewy.
46:02Mmm.
46:05The homemade pastry.
46:07So light.
46:08It's so crumbly.
46:10Really delicate.
46:12Mmm.
46:13That.
46:16It's a really good dessert.
46:17Absolutely beautiful.
46:22With just a few everyday ingredients,
46:24you can create this sweet feast that serves a load of people.
46:27For £4.88.
46:32I'll see you in the next one.
46:33Bye.
46:34Bye.
46:40Bye.
46:43Bye.
46:47Bye.
46:50Bye.
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