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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 brought bang up to date. Whether you're cooking for two,
00:32four, six or eight breakfasts, lunch, dinner, even desserts, every one of my
00:38meals cost less than a 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.
00:57At the moment with prices going crazy, everyday ingredients can get really
01:06expensive. I want you to have food that's really good value but also I want it to
01:10be colourful and optimistic and full of proper cooking flavours.
01:14We all crave a burger from time to time and I've got a delicious way to transform simple
01:21ingredients into something truly epic. Crispy golden chicken thighs, creamy
01:26mozzarella and homemade pesto. Micah Prezi chicken burgers deliver big on Italian
01:31flavours at low prices. All served with a stack of sweet potato fries, it comes in at a brilliantly
01:38budget-friendly £4.10 for two lucky people.
01:43So look, we're going to do this beautiful chicken burger but first up I want to get
01:47some fries going. Now it would be cheaper for me to buy regular potatoes and turn
01:52those into fries but they wouldn't be as nutritious. Sweet potatoes count as one of
01:57your five fruit and veg a day and a regular potato doesn't. I think they taste amazing.
02:01Just slice the side and then find that flat edge it's much safer to slice. Slice it again
02:09and again and then lay it on its side like a little pack of cards and then look at that,
02:20that's going to be generous for two people. Get yourself a little baking tray like this,
02:24a little drizzle of some olive oil, a nice seasoning of salt and a little black pepper.
02:33And then they're going to roast up an absolute treat. Put these into a preheated oven at 200
02:40degrees Celsius. They're going to take about half an hour, 35 minutes and that's going to be more
02:45than enough time to put this beautiful chicken burger together. So first up I want to state the
02:51obvious. When you go around the supermarkets or the butchers look at the price per kilo. That way
02:56you can navigate around what is best value on that day. Is it lamb, is it chicken, is it pork,
03:02is it beef. Right now beef is really expensive so I'm taking that burger which the whole family
03:06absolutely love and we're swapping it out to a chicken burger which they'll also love but which
03:11is much better value. The best value cuts are the chicken leg or the chicken thigh. Skin on, bone in.
03:17I've got two chicken thighs or I've got three boneless skinless chicken thighs. Right the minute you start
03:23buying skin off and boneless thighs you've paid someone to do that job for you. So no thank you,
03:28pop that in the fridge for another day. With just a little bit of very basic butchery you're saving
03:34money and you're going to get much more flavour. Actually we want this chicken skin because it cooks
03:38incredibly crisp and you pull it off as easy as that and that will render and melt and you get amazing
03:46flavour from the skin. Put the knife along the bone and just kind of rub it, expose that bone and then
03:53remove it. You can see it's a little bit thicker here than here so what we can do is just score it
04:01and that'll just open it out and make it a little bit bigger and then wash my hands. Get this pan
04:10on to a medium high heat and then season with some salt and pepper. Then a little pinch of paprika or some
04:21lovely cayenne just for a little subtle hum of heat is a beautiful beautiful thing. As this pan heats up
04:28we move this skin around. Can you see the fat literally melting out of it? So we're making it deliciously crispy.
04:34But also we don't have to use olive oil, we don't have to use butter because we're going to cook the chicken thigh
04:39in chicken fat and of course that way you're going to get the best chickeny flavour.
04:43Now there's a technique in Italy called almatone which means under a weight. When you weigh something down
04:50you get more surface area, more crunch but also you speed up cooking. Very clever. I'll take a little bit
04:57of greaseproof paper. I'll lay this on top of the chicken and then take something heavy like a pan
05:06and just press it down so that will do its thing. Right let's get a fresh board. I'm going to take a nice
05:12ripe tomato, get myself a nice knife here. Do little thin slices. You can massively transform the flavour of
05:23these tomatoes by giving them a little love. Some sea salt and some pepper. And then I'm going to make
05:31a beautiful homemade pesto. Yes, a homemade pesto. It's the simplest thing in the world. This is all
05:37about keeping flavour and textures up and keeping costs down. So I'm just going to use half a bunch
05:44of basil, take the little leaves to one side, big leaves go into the mortar and then we've got the stalks.
05:52I'm just going to finely slice them and you're taking something that would normally go in the bin
05:56and it's now going to be something that's crunchy and delicious. Sprinkle that over our tomatoes.
06:03A tiny, tiny drizzle of olive oil. I want to have a quick look at the chicken. This has had not even
06:11five minutes. We've got this technique of weighing it down that is speeding up the cooking and speeding up
06:17the colour and the crunch and the crust. Pesto is all about life and colour and vivaciousness and whatever
06:25you put it on. A bit of toast, a bit of quiche, a little frittata. It's just like boosh. So literally
06:31six sprigs of basil. Pinch of salt.
06:34So just quickly bash it up. Now all I need is a little handful of almonds. The almonds are nearly
06:46half the price of pine nuts. Pesto can be made with any nut, not just pine nuts. Just crack them
06:54and smash them up. Take some of the almond to a paste and then you have some bigger chunks so it
07:02gives you some texture. I'm going to take some grana padana which is cheaper than parmesan.
07:10Ten grand I've budgeted for and that's more than enough. Loosen it with just a little olive oil
07:17and there you've got a lovely homemade pesto.
07:23Let's reveal this beautiful world of crispy chicken. Look at the skin.
07:30So that's had about 12 minutes cooking so that's done. So I want to turn that right down to almost
07:35off. I've got our little brioche buns here and I'm just going to lightly toast them in a little bit of
07:41that chicken fat. Absolutely beautiful. I've got some mozzarella and I'm going to take a half.
07:49That's all I need. Slice up into nice little thin slivers. So by being clever about the chicken,
07:57right, going for the cheaper cut, doing that little bit of butchery, we've not only created more flavour
08:01but we've saved money and where we've saved the money we're using lovely ingredients. We're using
08:05fresh herbs, we've made pesto, we've got gorgeous mozzarella. And that is what I love about clever
08:10money saving meals, right. It shouldn't be a compromise, it should be a celebration.
08:15Let's rack this up now. Take our little bun here.
08:22Then we can go for a little of that pesto. Look at that, the colour is just vivid.
08:33Couple of little bits of tomato here. It's all about the perfect mouthful. Gorgeous.
08:40Break up the chicken just so it's more manageable.
08:45Just tender, crispy chicken. So good. Take the mozzarella and just lay that over the top.
08:57Now both these burgers and the chips are coming in under a fiver. You think about what you spend
09:05down the high street on an app? Right, so the skin goes on. Can you hear that?
09:17Brown lettuce, delicious, nice and crunchy. We've got, in no time at all really,
09:24some lovely roasted sweet potato fries. Just stack them up. A nice little pile.
09:31Two beautiful portions of food. I want to share with you that whole investment into layers and flavour.
09:52That is what it's all about. Mmm. My goodness. Like the lovely tomatoes that have been dressed
10:05with that tang and that kind of cold here. Then the hot kind of fat dancing chicken that is both tender,
10:11juicy and crispy. Homemade pesto on budget. No compromise. A little bit of chicken skin there.
10:27It's so good. Our expression here of the Italian chicken burger. It feels colourful,
10:32it feels optimistic and all for under a fiver. Come on. For two portions of food. This is proper,
10:38proper money saving meals. This delicious burger is a treat at a cost saving £4.10. I've costed all of
10:48these recipes, taking the average cost of each ingredient and the quantity I've used from the
10:53three largest supermarkets. The only things I've assumed that you have already are salt, pepper and
10:59olive oil. Serves too for well under a fiver. There's nothing more delicious than a homemade pie and I've
11:13got an ingenious little pastry recipe that doesn't even need the oven. This is a massively tasty and
11:21thrifty midweek dinner. My super spinach pies use frozen vegetables to save time and money and give you the
11:28easiest way to make a delicate and crisp pastry that's so much cheaper than buying it. Along with
11:35a salad, these little beauties will feed four people for £4.88.
11:44Let's big up some veggies, get them in a homemade pie with a little bit of a twist. So I'm going to
11:49start with leeks, a really underrated vegetable. I'm going to split it down the length like that.
11:54Just give it a little wash. That little bit of water is going to help to create a little bit of steam
12:02when we start to cook the leeks. I'm going to add some olive oil to the pan here. Let's get it on a
12:07high heat. We're going to go garlic. A nice little beginning. So in we go. Add just half a teaspoon of
12:20cumin. Whole seeds, that's just going to scent it with a really beautiful savoury flavour. Next up,
12:26nutmeg. Nutmeg and spinach are best friends. So half a nutmeg goes into that oil and it smells amazing.
12:36Later on, I've got a little bit of dill that I'm going to use in my salad, but I'm going to finely slice
12:43those stalks. Certainly do not want to waste that. Now as far as the leeks are concerned, this greener
12:50part here I'm going to finely slice and as I cut down I'll get chunkier and chunkier. The white part
12:58is naturally much more tender. I really love leeks. They go really sort of soft and buttery.
13:14So mix those leeks around.
13:19Then we're going to go on to the onion. Finely slice it. Any old hell.
13:28What we want to do is get them sweet and almost start to caramelise them a little bit.
13:32So as that starts to cook down, I want to get some frozen veg out of the freezer. Spinach.
13:38A massive fan of frozen spinach. It's really good value. It's really nutritious. Here is 600 grams.
13:46Just move some leeks to one side of the pan and then on this other side of the pan, our beautiful
13:52spinach to start defrosting. Look at the colour. So I want to show you probably the cheapest way to make a
13:57pastry. Water, pinch of salt and some flour. 75 mils of boiling water. Add some salt. About half a
14:06teaspoon goes in. Give it a nice little stir. Just let it cool for a minute.
14:11So I've got 125 grams of strong flour. Get a fork. Just add this hot water. Slowly bring in the flour.
14:25I've just put a little flour down for dusting. So I have a little knead here. Normally,
14:42pastry is short and crumbly, but not this one. We've got strong flour, so it's more glutinous.
14:47And the hot water, which makes it really stretchy. It's almost kind of like bubblegum.
14:52One. Then we'll roll it into a ball. Cut this into four. I'm just going to put a little oil onto a clean surface.
15:05Roll it around. There's one.
15:14So four balls ready to go. Put the bowl over like that, just to kind of keep that humidity,
15:22let it relax for sort of like five, ten minutes, and then you'll be able to really move it in the most beautiful way.
15:29We're starting to get deep colour now, and deep colour is deep flavour, sweetness.
15:35Mix the spinach with the leeks, garlic, the spices and the onion. Have a try.
15:43Mmm. Utterly delicious. So salt and pepper. That's looking good. Now, I want to cool that down,
15:52because you don't want to stuff a beautiful pastry with a warm filling.
15:56Get yourself something flat, a board, a plate, clean surface.
16:00It's the best way to cool things down really quickly, like I'm talking in minutes.
16:06As that cools down, I'm going to add some cheese to it. So this here is called Greek style salad cheese.
16:13It's not a feta, but it's like a feta. If I use feta, I couldn't get this meal in under a fiver.
16:19So I'm just going to break it up.
16:20It's got a nice tang to it. It's got a lightness. It's going to be delicious.
16:29And once you've mixed it up, divide it roughly into quarters.
16:39Let's wash the hands.
16:44I don't really want to use rolling pins and stuff. I'll press each one.
16:50I'm going to use just a little bit of oil to make it stretch nicely.
16:57I've got a frying pan here. Put that on a medium heat. A little olive oil.
17:01I know what you're thinking. How's that big thing going to get inside that thing?
17:05This dough is very flexible. Take that whopping bit of filling and I'm just going to pull it over.
17:13And then I'll grab this side and you'll start to see that filling disappear.
17:18If you've got any little holes, you can just pinch it and patch it.
17:24Put some oil on the surface and then press it down.
17:28So that is basically the vibe that we're going for.
17:31You can see how flexible it is. It's almost like a little hammock.
17:34Put the knotted side down and we'll press it.
17:47And they don't all have to be the same size. They can be a bit wonky.
17:51Take our little pie, put it into the pan.
17:53So three to four minutes on each side. On a medium heat, you want it to be beautifully golden.
18:02And while that's happening, we're going to make a salad.
18:06So I've got some round lettuce. It's sweet. It's crunchy. Very, very good value for money.
18:12And I'm going to try and make an everyday selection of ingredients. A little bit more exciting.
18:19Black olives. Delicious, but they're quite briny. That salt can contribute to a really nice dressing.
18:28Go in with a tablespoon of red wine vinegar. Then twice as much extra virgin olive oil.
18:33Then what I'm going to do is just get the tip of the knife. Put it into the core of the tomato.
18:40And then just slice that into eighths.
18:48Now let's just have a little look at our pies over here. Turn it over. Look at that. Sizzling.
18:58Crispy. So back to the salad.
19:00Take a little speed peeler and I'm going to peel half a cucumber.
19:07Use our finger or a teaspoon just to kind of take that watery part in here. But that watery
19:13filling here will contribute to that dressing. And nice little centimetre slices like that.
19:20We're creating a hulled cucumber that will cut and look very different. And then this skin here,
19:26just slice it up. Let's just use every last part of everything. And then we've got five grams of dill.
19:33I'm going to put some to the side here and some I'll finely slice. So dill cucumber, really, really nice.
19:43And then just a little pinch of extra salt and pepper.
19:46Looks fresh, right?
19:54Let's have a little look at these pies. Oh, they're getting crispy. Turn them over. Don't let them catch.
20:03They're nearly there. Get your last bit of dill.
20:08Put it in and around this beautiful plate. I've then got little kind of 30 grams of
20:15Greekish cheese that we're crumbling on top. Look at that. So let's get these beautiful pies. These have
20:21had about four minutes on each side. Just one little teaspoon of sesame seeds goes in.
20:28And just a little honey teaspoon. And that's just going to give it the most beautiful sort of sweetness
20:37against the saltiness of the cheese. Toss them around a little bit. And the sesame seeds are just
20:43kind of sticking to the outside. Let's big it up. Look at that. Just beautiful.
20:58So let's get in there. Come on. Let's get our salad going on here. Nice, generous portion. Here is
21:18our beautiful little spinach pie. It's hot.
21:29Mmm. Really, really delicious. This would make the most spectacular lunch. It beats a sandwich.
21:36The spinach is beautifully intense. That cumin, it's got a nice little hint. It's super subtle. The cheese is
21:41melting and it's got a nice tang to it. That tang with the kind of irony sort of savoriness of the spinach
21:48backed up by the sweetness of the leeks and onion is utterly divine.
21:52The salad is crunchy. It's got loads of flavour. That little hit of honey at the end is really,
22:02really good. It's about making everyday ingredients work really hard for you. And for under a fiver for
22:07four people, that is brilliant. Using simple ingredients in surprising ways to keep costs down,
22:16this delicious midweek meal feeds four hungry people for £4.88.
22:21This recipe is all about turning the ordinary into the extraordinary. Using what we have,
22:37wasting less and making every single ingredient earn its place.
22:43I've come up with an incredible low-cost version of a ragu, one of my favourite things to make.
22:48My pork and fennel ragu bianco pushes the flavour of humble ingredients to the max to create an epically
22:56decadent dish. Served with simple homemade pasta, this will make four people's day for £4.83. All in.
23:08This is an amazing expression of an old-school Italian ragu. It's so good with pasta. You could have it
23:14over jacket potatoes, mashed potatoes. We're going to do it as a meat reduced recipe. I've got pork
23:23mince, really good value. Instead of doing 500 grams, we're going to do 250 and we're going to buddy it up
23:28with belotti beans. You can get them in all the supermarkets. A fantastic source of plant protein,
23:33very classic Italian. The beginning of the story starts with one onion, one carrot and two sticks of celery.
23:42The Italians would call this a soffritto. It's the kind of base foundation of fragrance and sweetness.
23:51So finely chop the celery and the carrots and the onion.
24:04Very humble ingredients, very affordable.
24:09We'll just keep chopping it until we feel it looks nice and fine.
24:14In the pan we're going to go in with some olive oil. Two rosemary sprigs here.
24:26Just chop them up a little bit. Smells amazing.
24:32Then we're going to go in with some whole fennel seeds, about a teaspoon. Fennel and pork mince,
24:38best friends. Then I've got two cloves of garlic. Just chop through them.
24:46And actually at this stage I'm going to add a little bit of crushed chilli. About a teaspoon goes in,
24:51maybe slightly less. Go in with generous black pepper and then with our sofrito.
24:58I always feel if you've got a ragu on the go, everything in life's going to be all right.
25:07I will have a little pinch of salt now. Turn the heat down to sort of medium. Right, slowly,
25:14slowly. Depth of flavour. Don't rush that bit. Next job, I'm using pumpkin. You could use butternut squash.
25:21I wanted to use this because it's cheaper than a butternut squash at the moment. So I'm just going
25:26to take the ends off. And then I'm going to cut this in half. And I'm just going to use a little
25:33spoon to remove the seeds. You could roast those off with some olive oil and some seasoning. They go
25:40beautifully nutty. So that's 700 grams of pumpkin. I'm going to put this into the microwave for 10 minutes.
25:51It's going to make this ragu happen quite quickly. And we're saving energy. I want to add the last
25:56spice and that is nutmeg. So just grate in a quarter of the nutmeg. And that with the chilli and the fennel
26:06and the black pepper and the sweetness of those veggies is going to be an amazing base for this ragu.
26:13Over here into the wonderful world of pasta. Yes, you can use a packet of your favourite pasta,
26:19but it's cheaper to make your own. In a bowl is 400 grams of plain flour. Right, I'll make a little
26:26well in the middle. One egg. Whisk up the egg. I'm then going to add 200 millilitres of water. I've designed
26:38this recipe to be quite a soft dough. It means I can roll it out without any pasta machine.
26:51Knead that dough until you've pretty much cleaned that bowl. What you have to do now is just knead it
26:57for a minute or two. You're kind of stretching and working with the gluten. You're making it sort of
27:01elastic. Leave that to relax just for a couple of minutes. I'm going to just wash my hands.
27:12So let's go and get the pumpkin out of the microwave. And essentially what we've done
27:16is create steamed pumpkin. And I'm just going to fork up that lovely internal flesh. The pumpkin is
27:24sublime. And that hack of using the microwave I use for jacket potatoes and butternut squash
27:31all the time. So if we have a little look in the pan here, it has reduced in size. It smells amazing.
27:38Push all that veg to the side now and then we can go in with our mincemeat. And we'll start frying
27:45this pork and mixing it with that sofrito. The idea of propping up a little meat
27:52with lots of glorious vegetables and pulses and legumes is very normal in the tradition of Italian
27:58cooking. I'm going to now go in with the pumpkin. Look at the colour.
28:10So bolotti beans go in, juice and all. At this point in time, lots of people typically
28:18might put tomatoes in here, right? And tomato ragoos are blissful, but we're not doing that
28:23today. I'm using 300 mils of milk. Milk tenderizes meat. It's fantastic at making blonde
28:30ragoos, blonde sauces. And you know, in British culture, we would see milk used often with smoked
28:37fish to cook it, to pull out the smokiness and the saltiness. So this is old school. And I'm going to
28:43move this over to the low side, just so it's blipping away. So I'm going to half fill this pan
28:53and get that on full whack because we're going to make pasta. Add to that water some salt. This is
29:01very, very exciting. The dough is only rested for like two or three minutes, right? So it's nice,
29:06it's convenient. I want to flour it quite generously. And I'm going to cut it in half.
29:16Just roll it out.
29:20Get it roughly as big as you can. And then I'll do the same on this.
29:23That flour is like a non-stick. So then I lay this on top and just kind of buddy it up.
29:42We'll roll it and roll it.
29:45So in no time at all, we've made a nice little thin sheet, right? If you're buying fresh pasta,
29:56it's about four times the price. And we'll roll it up.
30:04Now you can cut it to whatever thickness you want.
30:06So I'm going to take a little cluster of this and just shake it. You're kind of uncoupling them,
30:19but also shaking off the excess flour. And there you go, you've got homemade pasta.
30:25I'll cook these for about two and a half, three minutes. It's a really quick cook.
30:30This water has come to the boil and I'll just let that fall in.
30:37And give it a little stir so nothing sticks together.
30:42Last ingredient, grana padana. And you can use any hard cheese. 20 grams.
30:50So this ragu has now had about 40 minutes. Can you see how it's cooked down beautifully?
30:56Take the pasta up like this. Let it drain.
31:06I'm going to mix it around all this lovely sauce. Look at that. Most of my 20 grams of cheese goes in.
31:17So let's serve up homemade oozy pasta.
31:26Milk gives you that beautiful creamy sauce.
31:28Finish with a little black pepper. Right, let's try some.
31:44Oh wow. Absolutely delicious. The amount of pepper and chilli is just in the background making you salivate.
32:04The ragu is so utterly delicious. The meat reduction with the balotti beans and the pork.
32:17It feels incredibly savoury. Big flavour. All the spices, the fennel seeds, the chilli, the nutmeg,
32:22all those gorgeous things. The lovely pumpkin that's sweet, sweet, sweet.
32:30It's a great way to save more money. Delicious. You've got to have a go at this.
32:39Transforming low-cost ingredients into a richly flavoured feast.
32:43This will treat four lucky people for £4.83.
32:54As I'm thinking of ways we can transform low-cost ingredients into incredible meals,
32:59calling on other generations and cultures for inspiration is a no-brainer.
33:07There is a kind of misconception that to produce delicious food,
33:11you need to spend a lot of money. You don't. And in Lebanon, for sure, you don't.
33:17Born in Beirut, chef and writer Anissa Halou specialises in Mediterranean, North African and
33:23Middle Eastern cooking. I'm going to make a very interesting dish from the south of Lebanon.
33:29It's called matfouni and it's a burgul-based dish. Burgul is cracked wheat, basically.
33:35And even though it's delicious and beautiful to look at, it's very low-cost.
33:41Using everyday ingredients like tinned chickpeas, bulgur wheat or burgul and veggies,
33:47this delicious matfouni serves four people at a tasty £4.94.
33:56It's a kind of very simple dish and it's made with chickpeas, green beans, onions, garlic and tomatoes.
34:02The way I learned cooking was by watching my mother and my grandmother.
34:09My mother is Lebanese from the mountains and south east of Beirut and my father is from Syria.
34:17I was thinking, my mother is a great cook. She will not be with us forever.
34:22Maybe I should write a book of her recipes. And that's how I wrote my first cookbook.
34:28And I liked it and I carried on. So the first step is soaking bulgur wheat.
34:34200 grams. Add the water. I let it soak for about half an hour.
34:39To soften it and let it expand so it needs less time to cook.
34:45This ancient whole grain has been a staple of Lebanese cooking for centuries.
34:49I'm going to chop the onions and put them straight in the pan with the olive oil until they're slightly caramelized.
35:06Everybody thinks the cedar of Lebanon is the symbol of Lebanon. But as much of a symbol is the olive tree.
35:12Because we use olives and olive oil practically in everything. It's a land of plenty. There's a lot of olive oil,
35:19there's a lot of vegetables and a lot of grain and they have to use them. So I'll get the garlic.
35:25I need three cloves. I'm going to press the garlic.
35:32Now I'll stir it for a minute or two. And the smell of fried garlic is delicious.
35:38And I'll take it off the heat and wait until I get everything else ready.
35:49Okay, so to start chopping the beans. These are kind of very thin French beans.
35:57I need about six medium tomatoes.
36:01We never peel the tomatoes. The philosophy of Lebanese cooks is not to waste hardly anything.
36:08I was always a foodie, as it were, because I was very greedy as a child.
36:14And whenever my mother or grandmother were cooking, I would be with them in the kitchen.
36:19I mean, this is my culture. Mother, grandmother, mother, daughter. And you repeat again.
36:27Okay, so the last ingredient is the chickpeas, which is actually the protein part of the dish.
36:32And I'm using canned chickpeas to stay within the budget. And I'm going to rinse them to get rid of the salty taste.
36:47And then I'm ready to start cooking.
36:54Anissa begins layering the flavours of sweet onions and garlic with green beans and a little salt before adding the tomatoes.
37:01If you can't find good tomatoes, you can use canned tomatoes.
37:07I'll add a little bit more salt and then I'll put the spices.
37:11About one teaspoon cumin and about half a teaspoon of cinnamon.
37:17Very kind of subtle spices.
37:20In England and in America, everybody gets like very surprised you're adding cinnamon to savoury dishes.
37:26In Lebanon, we use a lot of cinnamon in our savoury.
37:29A little bit of pepper.
37:36So now I'm going to get my spring onions to add freshness and crunch.
37:43In Lebanon, they would serve the spring onion on the side.
37:47But you can also garnish the dish completely.
37:51Strain the burghul now and add it with the chickpeas and then add the water.
37:59I think it's very important to taste as you go.
38:04To make sure that you have the dish perfectly seasoned.
38:12So now that I've added everything, I'm going to cover the pan.
38:17And leave it for 5-10 minutes for the water to be absorbed by the burghul.
38:22And then we're done.
38:23And hopefully it will be delicious.
38:29I think I'm going to turn off the heat and just wrap the lid with a cloth and let it absorb the last bit of liquid.
38:42When I was doing my first book with my mother, she wrote all the recipes in Arabic.
38:48And there was a sentence she finished every recipe with.
38:51In Arabic is, cook until done.
38:55And I would say, Mom, cook until done.
38:58What does it mean, half an hour, an hour?
39:00But I actually know when it's done from the smell.
39:03Another 10-15 minutes, the dish is ready.
39:06You can see it has absorbed all the liquid.
39:17But it's still quite juicy.
39:29Drizzle a little bit of olive oil over.
39:31You can see it.
39:40Basically, everything is cooked to perfection, if I may say.
39:45The beans are slightly al dente and the bulgur wheat is very filling.
39:49The chickpeas are kind of satisfying.
39:52And the combination of cinnamon and cumin lifts it.
39:59It's very comforting and very delicious at the same time and not boring.
40:11Anissa's fragrant, nourishing dinner is massively satisfying and generously serves four people for £4.94.
40:22This beautiful recipe is all about ease.
40:32No fancy equipment, no tricky techniques.
40:35It's just a beautiful reminder that wonderful puddings can be utterly simple.
40:41And what's not to love about a deliciously retro dessert?
40:44My tinned peach cobbler celebrates store cupboard staples to create a crunchy topped juicy bowl of heaven.
40:53Simple to make and at £4.55 to feed six people, it's bang on for your budget.
41:04Bigging up a lovely store cupboard ingredient, tinned fruit.
41:07I'm using peaches because it makes me really happy, but it could be tinned apples, tinned pears.
41:14Choose your fruit.
41:15Get a little sieve and I'm going to pour the juice into the pan.
41:22Once drained, get the peaches into a lovely baking dish, oven dish, tin.
41:30And turn that on.
41:31So I'm going to get the juices on the heat and I want to reduce it down to a beautiful syrup.
41:37I want to scent it with something delicious that gets on with peaches.
41:40One heaped tablespoon of raspberry jam.
41:43And that will start to melt and just give it a beautiful colour.
41:47And the flavour combination of the raspberry and the peach is really, really good.
41:52So we'll let that do its thing.
41:55We've got 150 grams of plain flour.
41:58Into that I'm going to add 150 grams of butter and 150 grams of white caster sugar.
42:05Just rub it together like that.
42:10We're kind of making a very thick batter for the topping of this fruit.
42:18Go in with a heaped teaspoon of baking powder.
42:21This just gives you a nice little rise.
42:25This is when you can flavour it with things.
42:27So orange zest, lemon zest is nice.
42:29I'm going to use a little teaspoon of vanilla extract.
42:33And then a little half teaspoon of cinnamon.
42:36Not much.
42:38Then I can go in with one egg.
42:41I'll use a little fork just to whisk it up in the middle like that.
42:49And then just bring it all together.
42:51Take little wedges of that and thwap it on top.
42:59Imagine that you're laying cobbles badly.
43:05Cobbler is supposed to look like cobblestones.
43:09Little gaps in between.
43:12So get all that batter out.
43:14By all means you can steal a little bit of the juices.
43:20Just a little bit.
43:22And give that a little basting there.
43:27So these little cobblestones,
43:28like they look all disconnected at the moment.
43:31But as it cooks it'll just kind of cook into each other.
43:33And you'll have nice bits of juices coming in between.
43:37I'll put a little bit of sugar on the top just to get another little texture.
43:41But that's going to be amazing.
43:42In the oven we're going to go for 40 minutes at 160 degrees celsius.
43:47So the syrup here is just cooking down.
43:52You can see it's getting thicker.
43:53I'll give you a little weird ingredient.
43:57Four drips of vinegar.
43:59One, two, three, four.
44:01Red wine vinegar, balsamic vinegar, doesn't matter.
44:03You don't have to do this.
44:04But a little bit of vinegar just works with raspberry and strawberry
44:09in the most peculiarly delicious way.
44:12Just saying.
44:12And you can see now that that's kind of reduced quite a bit.
44:16Turn that off now and let that cool down.
44:21So in a bowl 300 ml of double cream or whipping cream and give it a nice little whisky.
44:30And you'll see when it sticks to the whisk that's when we're getting to a good texture.
44:38So we're good.
44:39Just add some of this beautiful peachy syrup.
44:50So I'll pour that in there like that.
44:58Every last bit.
45:00So look at that.
45:03Beautiful little ripple.
45:04Very retro.
45:06Loving that.
45:07Let's get our cobbler out of the oven.
45:12Oh, come on.
45:17Look at that.
45:17I love it.
45:26I love the way that cobbled top is just like cracked and gnarly.
45:31And let's go for some of this beautiful rippled cream.
45:34Just do a nice dollop.
45:36So let's get in there.
45:41That cracked topping has got the lightest sponge underneath it with that little hint of cinnamon and vanilla.
45:55Delicious.
45:57I think tin fruit is super underrated.
45:59It's really cost effective.
46:01That sort of sunshine flavour of peaches.
46:03The whipped cream is joy and that little hint of raspberry.
46:09It's just so nice.
46:12So pretty low effort, really low cost, really rewarding and utterly delicious.
46:20Taking simple low cost ingredients to another level.
46:23This dreamy dessert is a tasty win for six people at £4.55.
46:28An escape to a rural paradise starts on more for next.
46:39A busy and demanding time in our farm next door.
46:42Amanda, Clive and kids.
46:44Right now, next Monday in creativity meets competition for the ultimate renovation showdown.
46:48Chateau DIY win the dream from five.
46:51Next tonight, control the emotions or you'll never progress.
46:54Celebrity SAS.
46:55Who dares wins?
46:56What could have happened?
46:57What could have happened?
46:58What could have happened if someone learned?
46:59What could have happened to you?
47:00How could they be for a little bit love?
47:02Would you never forget a chance?
47:05Dangerous.
47:07Oh yes, that's not too much.
47:21I don't want to hear half a day before the sofa.
47:22Thanks for recovery.
47:24I're still there.
47:25I min Toe.
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