All language subtitles for Jamies.1.pound.Wonders.S01E02.1080p.HDTV.H264-DARKFLiX

We're in a time where food prices
and energy costs are going up and up,

so I really wanted to be as useful
to you at home as possible

by developing delicious
recipes that you can

get on the plate for under
a pound a portion.

COr!

To do that I've had to study
hundreds and hundreds

of ingredients
across four big supermarkets,

really go back to basics,
principles, hacks, tips.

Come on!

We might be cooking on a budget
but this is delicious food.

Every single ingredient
used has been costed up

and each recipe comes in at £1 a
portion or less.

Clever cooking to keep costs down.

Have a look at that.

Maximum flavour, minimum cost.

This time I've got some clever ways
to make your meat stretch

further across not just one,
but two delicious dishes.

Take care of it, love it,

and you'll have something really
nice to be proud of.

I'm transforming an everyday
veg into a magnificent centrepiece.

We've used puff pastry to elevate
the most taken for granted

vegetable that we have.

I'm making big savings by cooking
a meal for one

with trusty tins.

And letting the freezer help to
create a super humble crumble.

HE CHUCKLES

And I've called on my mate
Karan Gokani to share some

hot tips on Sri Lankan cooking

to keep costs down and flavour up.

I want to show you some really cool
principles in this recipe

that are going to teach you how to
stretch meat

and make it go a lot further.

To do that my mouthwatering
meatball kebabs

use bread for lip-smacking taste
and incredible texture.

Served on a fluffy rice, lentil
and spinach base,

this delicious crowd pleaser is
a genius way to elevate

cheap cuts without scrimping on
flavour.

I've got 500g of minced pork
that I'm going to use

and I'm going to take half of it
for this recipe

and I'm going to use half of it
for another recipe

that I'm going to show you later.

But this is a really good
principle, guys,

where I can share a few little
tips about stretching meat,

making it go a lot further,
but still getting maximum flavour,

and I think it's a really
important thing to learn.

And of course you could say,
"Well, why not just buy a 250g

pack of minced pork, it's
cheaper to buy the bigger pack."

So I'm thinking about cost
all the time.

One of the ways to stretch it is
actually using breadcrumbs,

stale bread.

So, first up, one of the biggest
wasted items in this country is bread.

So if you have any left
over bits and pieces, dry it.

You've used the oven,
when you've turned it off,

just pop some bread in there
and it will last for ages and ages.

But, look, I've got fresh stuff here

because you might not have
dried bread.

Give it a little bathe in water
like this,

gently squeeze it,

so the excess water comes out.

Can you see? About two
thirds of the volume of the meat

we now have in bread.

And you can lower or increase that
depending on

what your budget is, OK.

So we are
then going to scrunch this

almost like we're mincing the bread

and really it's the little edges,

the kind of crust,

that you want to work on,
so it's nice and fine.

You don't want big chunks around.

But also a lot of the flavour is in
the crust as well

so that's why we don't cut it off.

Now, there's some benefits here.

By adding the bread

That's going to absorb the fat

and flavour from the pork,

it's also going to give a lightness,

which is really nice
when you eat it.

Just season it,

sea salt, plenty of pepper.

So I'm going to wash my hands
and actually while I'm doing that,

water is quite handy

and you might be thinking why?

Because having wet hands helps
you make a nice smooth meatball.

We need to make 16 meatballs

because we're making this
for four people.

I'm just guessing it roughly

and hoping that my guesstimate
is about right.

And we're going to make
little kebabs.

I'm a very passionate meat lover
and I love all that sort of stuff

but the idea of reducing meat
is definitely something

I've been working on for the last
five years.

So, look, this idea of stretching
meat is good for your pocket,

also good for the planet.

Best wash my hands.

We've got these lovely balls here.

Let's talk veg.

So- Peppers,

just take
the pepper off the side like that.

You don't want to waste
any of this stuff.

Just take every last bit off

and...

I'm going to remove the seeds

and the inner part,
we don't really want that.

So you can compost that.

Slice this pepper up

into nice little chunks,

which are roughly the same kind
of size

as those lovely meatballs.

I've got two onions here.

All I'm going to do is cut it into
quarters, because these are small.

Getting a bag of small onions is
often much cheaper.

What I'm going to do now

is take it apart into little petals

and I've got a little pile here

of "kebabable" onion and peppers

and then this sort of tatty part
here can go over here

because I'm going to use that later.

Let's get going-

A green pepper, a red pepper.

I'm going to then go in with a
little cup

facing in because the angle of the
cup is going to

cuddle our little meatball,

so we're just going to put that
on there like that.

OK? So this is where we're going.

You can put bits of herb
in between there,

you can change up your veg,

You can do whatever you want, but
this is fun.

Bosh.

Once you get going you
start speeding up.

Just don't skewer your finger.

So when I was thinking about cooking
this

I was going to do it in a really
hot oven, just roast it up,

but actually the oven is more
expensive to run than a gas hob

or an electric hob, so I'm going to
do it all in the pan today

so you get golden, crispy,
little kebabs.

The last one, look,
the amounts are pretty good.

Sometimes I get excited
and I load the first couple

and then I get stingy
on the last one.

A little olive oil on your kebabs.

And dust them with pepper

and seasoning of salt.

Just roll them in the olive oil,

salt and pepper,

and then they are
going to cook lovely.

I'm going to do a little dish
to go with this.

Chop this up so it's nice and fine.

This will be the base for a lovely
rice, lentil spinach dish,

which is really nice underneath
these cooked kebabs.

So put some olive oil in a pan.

Take those veggies here.

A little bit of salt and pepper

to get the seasoning going.

Look at the colours, come on!

So, lentils.

Some of you might be going,
"Oh, lentils, yeah.

Budget cooking, lentils."

Lentils are fantastic, they carry
flavours, really nutritious,

great source of protein,
good for iron, delicious.

You could use dried lentils,
which take about 25 minutes to cook.

These are already cooked, right,

So I'm going to put them
into the pan,

juice and all.

But also I'm going to pour some rice
into the can

and half fill it.

And then I'm going to put
this into the lentils.

This rice takes about 10
to 12 minutes to cook,

so it's a quick meal.

Then I'm going to use this
tin as a measuring cup

and I'll fill it with cold water

to the top.

So, half rice, full water,

two to one.

It gives you perfect rice every
single time.

So that goes in, happy days.

I've got it on quite a high heat.

Put the lid on and that will also
save you energy,

so much more efficiency there.

Now, I want to get even more
veggies into this

and I'm going to use a best friend,

frozen spinach.

Brilliant, brilliant for curries,

going into stews at the last minute.

Once that's kind of boiled for a
couple of minutes

I'll just plop a couple of these in

and they'll cook together
and this will be a lovely dish.

Let's get the kebabs going now.

I'll turn this pan on,

sort of medium high.

Just turn them quite regularly

so it gets gold and crisp and
gnarly.

Take care of it, love it...

...and you'll have something really
nice to be proud of.

And actually in the sort of, like,
10 to 12 minutes

it'll be perfect for the kebabs
and the rice dish.

So, let's just have a
little wash up.

Now this has had about five minutes,

let's go in with the spinach,

just four of these is about 200g.

The rice is just fluffing up.

We've got our kebabs going.

So what I love about what
we did with the bread,

stretching the mincemeat,

you don't just get kind of
a lighter meatball,

you don't just sort of save money,

you also create the sort of meatball

that if you overcook it slightly,
it doesn't go dry as quickly.

So it's nearly there.

I have budgeted for

A teaspoon of smoked paprika.

But you could use any spice.

That will give you the most
amazing colour,

and a little bit of heat, not a lot,
a little bit on the outside.

So we're done.

It's time to serve up.

Fluffy, perfectly cooked rice.

The lentils are just like
a best friend.

Look at that.

Sizzling, golden, gorgeous.

Flourish at the end with some
yoghurt,

a little pinch of paprika.

It's a lovely plate of food.

What I like to do is get my fork
in there

and break it off.

Oh, yeah.

It looks cool, it smells amazing.

Mmm.

Delicious flavour.

The meatball, it's so light and
sweet on the inside

and then when it's got caramelised
on the outside

with that little hit of
smoked paprika...

The rice and the lentils is gorgeous
and exactly what you want with it.

Mm-mm.

This dish is delicious,

but it has all the key principles

about being thrifty
and clever and celebrating food,

but most importantly keeping
those costs down.

I think you're going to love it

and I think your family, your
friends, they will too.

I've taken the average
cost of each ingredient

and quantity used across four
major supermarkets.

The only things I've assumed
that you have

are salt, pepper and oil.

And the cost comes in at
90p a portion.

And, don't forget, we've still got
half that pack of pork

Saved for later.

Getting food quick can often
come at a price - until now.

This is quick
and comes in at under £1 a portion.

Why not make your own Friday night
takeout at a fraction of the cost?

Crispy pork and home-made noodles
with sticky ginger and garlic.

Using the rest of the pack
of that mince,

you get a completely
different dish -

great value for money without
compromising on flavour.

I'm really excited to share
this recipe with you

because I'm going to use the other
half of that pork mincemeat -

that vibe of stretching what you've
got, being really resourceful.

And I'm going to show you how
to make noodles from scratch.

Absolutely you can use shop-bought
ones, and I'm sure many will,

but come with me on this journey
cos this is fun, it's really quick.

In 20 minutes, you
can bang this out.

So, first up, put 4 tbsp
of vegetable oil in a pan

and we're going to get it hot.
Really hot.

Until you can see a little shimmer.

I've got here ten cloves of garlic

and a little chunk of
ginger here, 4cm.

So scratch the skin off.

Slice up the ginger and slice up
the garlic so it's nice and fine.

Literally, just keep chopping.

Ginger is aromatic, fresh,
fragrant and a little bit peppery.

Garlic is just perfumed
and gorgeous.

Right, I'm going to take half of it
and just push it to one side,

and then the other half we are
going to make a sensational

flavoured oil that has
multiple layers of flavour.

Pop it into a little heatproof dish.

Also going to add some dried chilli,
about 1 tsp.

Spicy, but it's not going to
blow your head off, right?

And then, as soon as you get a
shimmer from your oil, pour that...

...onto the garlic and the ginger.
just be careful.

It's like a really kind of
hot shocking infusion.

As that bubbling subsides,

we're going to go in here with
2 tbsp of soy sauce - salty, deep

umami flavours - and then 1 tbsp of
red wine vinegar - nice and tangy.

When we toss that over our noodles,
it will be transformative.

We're going to make noodles, right?

And I know you might think,
well, I can't do that,

I'll never be able to do that -
it's really quick.

In fact, in the time that it
takes for this mincemeat to get

golden and crispy,
I'll have them done.

So pan on a medium-low heat.

We'll let the natural fats
come out of this pork.

So let me just clear the way,
and let's make noodles.

This is really good fun. So plain
flour - 500g goes into a bowl.

We're then going to get 300ml of
water, add it slowly and mix it up.

You want to make a pliable dough.

Remember Play-Doh from
when we were a kid?

That's what we want - that texture,
that consistency.

And as soon as that
comes together...

...then you can put
your weight into it.

So just give it
a knead on a clean surface.

And, look, in two minutes,
we've got a nice dough. Happy days!

Just going to wash my hands.

Because it's a plain flour,
it's not going to be too tight,

so it means we can roll
this out really quickly.

You can see it's nice and easy,
doesn't matter if this goes wonky.

What we do want to do is get
it about the thickness of

a beer mat, right?

So about 2mm.

Please don't stress about little
tears, like I just tore that there.

What you can do is just put it back
on itself. And we roll it out again.

You'll never know.

So there you go.
Rolled out, no stress.

Take a little last
bit of flour for dusting, right,

and just rub it over, like this.

We're just going to roll it up.

Any old how, roll it up.

Make sure you've got that flour
so it doesn't stick.

And we are going to make fat
noodles. So I want to go about 2cm.

Get your hands
and just pull them apart.

Look at that! Look at that!
Come on! Ha-ha-ha! So, there you go.

You wait till you try that.
You're going to absolutely love it.

So, if you look in the pan,

can you see how the bit of leftover
pork mince has gone golden?

I'm going to turn that up a little
bit now. Let's get it sizzling.

And we'll go in with the last
bit of the ginger and the garlic.

So, we've got this pot on full
whack. I've salted this water.

Broccoli is our chosen veggie.

I'm just going to take
the tip of the knife

and just chunk off the florets.

And with the stalk, there's
nothing wrong with this, right?

It is delicious.
So little thin slices.

And then, last but not least,
we're going to take a red onion,

halve it, finely chop it, and
I'm going to use the chopped onion

in two ways - in with the pork now
as the garlic and ginger gets going.

That will give sweetness.

And then this little pile here -

all it needs for a
little transformation

is a little salt and vinegar.

It's like the quickest
little pickle,

the little kind of sprinkle at the
end for some colour and some crunch.

So we'll put the broccoli in now.

Lid goes on - saves energy as well.

Good little tip. So let the water
just come back to a boil.

I don't want to overcook
the broccoli - I want them

to be full of life.

Here is our special flavoured oil,

all those wonderful pungent
perfumed flavours.

And then going to grab
the beautiful broccoli.

Drain it a bit.

Look at the colours!

And these noodles will cook in about
three minutes. Lid back on top.

Can you see how lovely
and golden the pork is?

Add just 1 tbsp of honey.

So that goes in always at the last
minute - you don't want it to burn.

The honey is going to
give you that sweetness.

Look at the shine you've got.
So, one last flourish of fun, right?

I've got 30g of dry roasted
peanuts - just bash them up.

You don't have to do it,
but it's in budget.

Let's do this. Way! Come on!
Ha-ha-ha! So, look at that.

It was worth it!

In with the noodles.

There's a rogue one! And then...

...just toss it up.

So good! Come on. Let's plate up.

Noodles galore! Really silky.

Then, with your crispy bits,
just scatter them,

and what's brilliant is,
by stretching that meat to go

further,
you've stretched that pound further.

Peanuts.

And last but not least, onion.

That is a little celebration
right there on a plate. Right!

Let's get in there.

Mm!

Oh, yeah!

Silky soft noodles.

Little crunchy bits of the pork.

Mm!

That, my friends, is delicious.

Promised you - maximum flavour,
minimum cost.

My crispy pork noodles serve four
people, and what's not to love

when the ingredients for this dish
come in at 82p per portion?

One of the main reasons
food prices have risen is

because the cost of energy has
gone up, which affects how food is

farmed, processed
and transported - everything.

So we need to get a bit
creative when cooking.

Basics, such as milk,
cheese and eggs,

have seen some of the
largest increases,

so why not try adding a few
dairy-free meals to

your repertoire which are healthy,
delicious and great value right now?

Pasta, a staple for so many of us,
has risen by around 30%, so why not

try making some of your own from
scratch with just flour and water?

Super cheap, simple and fun to do.

Look for ways you can
make meals go further

and shop for price matches
and offers when doing your shop.

My promise to you was
to create delicious

recipes for under £1 a portion,
and that's been really challenging.

I've had to really
get my head around the prices,

which have been going up and down,

and use all of my cooking skills
to take humble ingredients,

like these beautiful carrots, and
do really exciting things with them.

My giant veggie puff roll is
a brilliant way to turn a super

humble veg into a
proper centrepiece.

Wrapped in golden
ready-made puff pastry,

we can make lunchtimes feel a bit
fancy without busting the budget.

Right now, it's hacks like these
that can really make a difference.

For me, when I was developing this,

I was kind of looking at the
lovely beef Wellington, I was

looking at sausage rolls,
but I wanted to do a veggie version

because, also,
great for your budget, right?

So carrots, I think,
are a fantastic veg.

I've got 600g, and I'm going to
take one back for the salad later

that I'm going to make
to go with this dish.

I'm just going to get
three onions, peeled.

I'll halve these
and then slice them up.

Frankly, any old how.
It doesn't matter.

Now, when you're doing any kind
of stuffed pastry dish like this,

you know, it's
all about the fillings -

getting really nice
concentrated flavours.

I'm just going to take a
little bit of this onion

and pop it to the side for later.

Put a pan on the hob
on a medium-high heat,

go in with a couple of tablespoons
of our oil and get these frying.

You get two cloves of garlic,
sliced up,

so we want sweetness
and we want to concentrate flavour.

Carrots love spice,
so we're going to work with that,

and I'm going to use mixed spice,
and in there is, like,

cinnamon, cloves, you've got ginger,
nutmeg, coriander seeds.

Now, this is about £1
a jar at the moment.

I think investing in different
flavour bombs like spices

and pastes and all those
lovely things - you can

do it bit by bit over the year.

But, of course, I'm only using
a heaped teaspoon here,

but you could use that lovely mixed
spice for all kinds of things -

marinades, dressings,
beautiful broths.

Now, when it comes to the carrot...

...a couple of little
things for flavour.

I'm not actually going to peel it.

There's a lot of flavour
in the skin.

Also, when buying the carrots,
if you go for the out-of-size ones -

you can see these are all different
sizes - they are really good value.

Now, I could use some
knife skills here,

but I actually like the flavour
that you get from box grating.

But don't grate your fingers.

So, it will cook quicker, you'll
get more concentration of flavour,

it's kind of cutting
but also bruising the carrot,

so you're getting some of the juice,
and the juice is natural sugars,

natural sugars is caramelisation,

caramelisation is
really deep flavour.

And it's not just about
the flavour, you know.

When you can cook the carrots
or ingredients quicker,

it's going to save you
money on the energy.

So we like all of that.

Nice bit of seasoning.

So, as they cook, I'm thinking
about the next ingredient.

I need to get some
protein in this dish,

so things like beans are really
good. Butter beans I'm using here.

It could be cannellini beans,
borlotti beans, kidney beans.

You can basically sprinkle
these into the dish.

Let me just clear the way.

So you can see now,
after, like, five or ten minutes,

the caramelised bits there -
that's flavour.

If you look at the beans as well,

can you see how these have
just popped and exploded?

That's really going to improve
the texture. Off with the heat.

And I want to show you a little tip.

To cool down things very quickly,
sprinkle this onto a tray.

Instead of taking half an hour
to cool down, that will be

a matter of minutes. Super easy.

I have got two ingredients now -
puff pastry and feta cheese.

I want to make this
really delicious,

and feta cheese, I think,
is amazing. I'm going to use 100g.

I want some nice bigger chunks.

It's going to be so tangy
and salty and delicious.

And then really break it up
so it's delicate and small.

Let's have a little play
with this puff pastry.

When I've been doing these recipes,
it's always a balance of,

you know, cost versus convenience
and, for me,

this is convenient and people
love puff pastry. It's delicious.

And, basically,
this becomes the filling.

Put a bit of milk here,
just to stick it.

I'm going to fold it over and pull
this part very simply to the corner

to make essentially
your giant sausage roll.

And just ease this
onto a tray. Beautiful!

And then I'm going to milk wash it.

We can make it a little bit
more fancy.

Just use a fork to push in
and pullout. Push in and pullout.

The other thing
I quite like to do is use the wrong

side of the knife and just put
very gentle little divots.

And then we're going to go
into the oven for 25 minutes.

I like to put it on the bottom shelf
so you get a nice crispy base.

The oven's set at 200 Celsius,
which is 400 Fahrenheit.

Beautiful things will happen
in there - golden, crispy, gorgeous.

So I've got enough time to
have a little clear down

and then make a beautiful salad.

Look at that! Ha-ha! Yep, it's
puffed up! That is a vegetable puff.

Come on!

Get that onto the board,

and then we've got to do that
little trick, you know,

with the tablecloth when you pull it
out and try and keep everything on.

Look at that. Bang on point.

This salad - crunchy and tangy vibes
going on. Let's get in there.

Let's have a little go.

Mm!

Oh, my God! Massive flavour.

Like, it's deep,
it's caramelised, it's spicy,

it's fantastically savoury.

We've used puff pastry to
elevate probably, you know,

the most taken for granted vegetable
that we have - the carrot. Right?

And we might be cooking on a budget,
but this is delicious food,

so what are you waiting for?

Yum!

Served with a dressed salad,

this giant veggie puff roll
will serve four people and all

the good stuff needed to cook this
beauty comes in at 99p a portion.

This series,
it's not just me in the kitchen.

I've asked some of my mates to
share some of their own £1 wonders.

Karan Gokani is a fantastic
restaurateur with

a passion for Sri Lankan cuisine.
This is not a stripped-back dish.

This is a dish like you'd eat it
anywhere across the subcontinent.

Karan's cooking up a gorgeous
spiced roasted cauliflower with

golden coconut sauce,
a super simple onion roti

and a sprinkle of crispy
cauliflower leaves.

He's going to be roasting
his cauliflower in an air fryer

and suggesting a few store
cupboard spices that are worth

investing in to deliver this
dish at 84p a portion.

Growing up in India,
we always ate cauliflower.

In Sri Lanka, cauliflower curry's
so popular. I love it!

It's a humble low-cost vegetable
that's a great substitute for meat.

So just get rid of the leaves.
We're going to use them.

It's going to go crunchy, it's going
to add colour, so why waste it?

I'm going to get
a couple of really nice steaks.

People don't expect a cauliflower
curry to look like that.

This is what I was calling a steak.
That's about an inch thick.

That on a plate,
roasted perfectly with some sauce -

you've got a beautiful meal there.

Because you're roasting it,
it doesn't need to be in top shape.

It's a great way of
using some of those

leaves at the back of the fridge
that are slightly past their prime.

These will go really
beautifully crispy.

People think about restaurant food
having garnishes on top.

This is your garnish.

Let's make our spiced oil
with which we're going to

marinate that cauliflower.

5 tbsp of vegetable oil,
1 tsp of turmeric,

1 tsp of chilli powder and 1 tbsp
of simple madras curry powder.

I always buy my spices in big bags.

They're cheaper, they have
a good six-month shelf life,

so use them as often as you can.

Finally, salt,
so about half a teaspoon in there.

That lovely golden oil is going
to go all over the cauliflower.

These are all those amazing flavours
you associate with a takeaway

curry,
and it's a fraction of the price.

Just get that in there.

That oil is going to help it roast
and fry at the same time.

Now, for this recipe, I'm using
an air fryer instead of an oven.

You could use an oven at home
if you didn't have an air fryer.

It's quick, it's countertop,
it's small, it gets the job clone.

It's like a mini tabletop oven
that just works at twice the speed.

This has shelves on it.

If you've got one of those baskets,
flip your cauliflower steak

and the pieces over halfway through
because then they brown evenly.

Or, if you're doing
this in the oven,

use a wire rack because, again,

it helps the air flow
all the way round.

190.

15 minutes.

Quick is very important

when you've got two kids
running around your legs.

Right, so, for the roti,
just get 250g plain flour.

It's an unleavened bread,
so you're not going to have

any of the puff, you're not
going to have any waiting time.

It's just literally ten minutes
for the dough to relax,

and we're going to load it up
with the red onion.

Ancl you just want to get
roughly cut pieces.

Now we're going to go curry leaves.

This is an ingredient, for me,
just defines Sri Lankan food,

or South Indian food.

It's an ingredient that
whenever I smell,

I'm just taken straight back home.
If you do find them, freeze them.

They're great frozen. Even if they
change colour,

the flavour really remains.
So just chop them up roughly again.

A little bit of salt in there.

Half teaspoon. Liquids.

That one tin of coconut
milk is going to be used two ways.

100 mils in here,
and the other 300 go into my curry.

Get in with your hands.
Give it a little bit of a mix.

What you're looking for is a nice,
soft, smooth dough.

That's the kind of consistency of
the dough. It's soft, it's lovely.

Let it rest for about ten minutes
so it's easier to roll out.

Let's move on to the curry.
Get your second onion now.

So, I'm just going to slice
these up finely.

Two cloves of garlic - just bash it
and then just little slices.

It's all going to
break down in the curry.

I've got a tablespoon of oil
in there, over a medium heat.

The first thing that always
goes in is your hard spices -

in this case, a cinnamon stick.
I'm using half.

Ancl your cumin seeds.

What they're doing is just
imparting flavour to the oil,

which is then going to go and give
every single ingredient

this massive hug.

So, onions...

...and your garlic.

Ancl a great tip I have is,

always get a little bit of salt
into your onions when you fry them,

because that helps draw out
the moisture and helps them

cook really nice and evenly.

Once your onions have softened,
we add the curry leaves in.

This time I'm going to go in
with the entire stalk,

because a stalk is going to
give you flavour.

So now we're going to go in with
those same dried spices

that we used in the marinade.
The curry powder...

About a tablespoon.

The ground turmeric.
Half a teaspoon.

Ancl half a teaspoon
of chilli powder.

Just those ten seconds
into the oil, into the pan,

has just woken everything up.

Once the flavours have been
released,

add in the remaining coconut milk.

Now, that's going to simmer away
on a medium heat

till it just thickens a touch.

And that, for me,
has all the flavours I'd expect

from a beautiful Sri Lankan curry.

Ah, look at that.
All that caramelisation on top.

Throw it onto a plate.
We now turn to the leaves.

So just get some parchment on,

spread them out nicely,
because we want these to get crisp.

This time, I'm going to go higher,

at 200 degrees
for about five minutes.

The dough's been resting,
so I've just balled these up,

but you don't need a rolling pin.

All you're doing is pressing it
out for evenness.

Push them down a little bit

and then just leave it
on a medium heat,

because you want it to
brown up nicely.

Honestly, it's going to be the best

little spoon you have to mop up
all that sauce.

It's almost there. I'm going
to go in with my peas.

It's a handful, about 100 g,
right into your sauce.

A little bit of salt.

A touch of sugar. Stir that through.
Ancl that is your curry clone.

Time to check on those leaves.

They've been there about
five minutes. Time to plate up.

So get your cauliflower.

Because it's been
marinated in that spiced oil,

there's tonnes of flavour just
packed in that cauliflower.

The sauce is all extra. Sweet peas,
coconut milk, fresh curry leaves.

All that curry powder
in the background.

Spoon of those leaves, and just give
it a bit of a sprinkle on top.

Then this lovely roti,
made with the leftover coconut milk.

I can't wait to try it, and
I'm going to do just that now.

Mm!

It's ideal.

A humble vegetable
turned into something so different,

just elevated.
It's just naturally budget-friendly.

You've got a dish that you can
make at home in less than

half an hour, at less than a quid
a portion.

Ancl it's better than any
takeaway you're going to get at,

you know, a fraction of the price,
and you're feeding a whole family.

I cannot wait for you to try this.

If you want to cook up Karan's
cauliflower curry,

investing in some spices will
help turn everyday ingredients

into show-stopping meals.

Serving four, this beautiful dish
comes in at 84p per proportion.

I've got a delicious recipe
to share with you

that takes around ten minutes.
One pan, one portion, and one pound.

My quick rosti version of a
fishcake is crispy, golden and,

because I've flattened it out, cooks
at record speed, saving you time,

energy and money.

Served with a fresh and tangy slaw,

this tasty meal for one is
a delicious way to celebrate

tinned tuna - on budget,
bursting with flavour.

Many of us by tinned tuna every
single week, and it's brilliant

because it sits there in your
cupboard, it's not going to go off.

Now, I know we all
have our set recipes,

but I bet you haven't
tried this one.

First up, we're going to start
with 250 g of potato there.

Nice, long sweeps.

If you leave the peel on,
it's more nutrition, right?

Loads of lovely vitamin C in there.

So, this takes no time at all.

If you ever come home from work
and you want something delicious

that you can just knock out,
it's perfect.

Now, get yourself a clean tea towel.

We want to get rid of the excess
water, so, at the same time,

I'm going to get our tin of tuna,
which is preserved in brine.

They either do that or oil.

The brined tuna seems to
consistently be the cheapest.

You might as well
go for the cheaper one, right?

Now, just squeeze,

and you'll see
how much water comes out.

It's quite a lot, right?

Unroll our tuna and potatoes.

I'm going to do
some simple seasoning.

And then two heaped
tablespoons of flour.

As I was developing these recipes,
I was cooking more

kind of traditional fishcakes,
and they took longer to cook,

so then I went thin, and that is
when magical things happened.

So, take a little olive oil...

...and just sprinkle it into our pan.

Press it down and this
kind of compacting of your fishcake,

you're making it hold together.

I really love, by the way,
the scruffy edges.

That's what we've got. It's about a
centimetre, just under, thick.

Now, put it onto
a heat...full whack.

That will take about 4.5
minutes to cook.

Because we've grated it,
because we've drained the water,

because we've made it thin,
that's going to cook quicker,

which also means less
time on the hob,

which means you're not just saving
money on the ingredients,

but you're saving
money on energy as well.

We're going to make a little slaw.

I'm going to celebrate carrots
and white cabbage.

But, if you want to
sort of supercharge this slaw,

use stuff that you've got
leftover in the fridge.

It could be like broccoli,
or it could be cauliflower,

or it could be apples, pears,
any root veg,

anything that you can
basically speed peel.

This, for me, allows anyone to have
the most delicate,

thin, uniformed, beautiful slit hers.

All you need is 80g.

Next up, carrot.

Slice down...a couple of times.

And then basically you start getting
these lovely little threads.

Again, 80g.

This is for one portion,
don't forget.

Now, if you look in that pan,
I can hear that it's sizzling.

Have a look at that, come on.

Crispy, hot, cold, crunchy, so we've
got textures going on,

we've got flavours going on, with
super, super, humble ingredients.

I've also costed for a little
fresh parsley.

Go as fine as we can.

You don't have to do it,
but it gives you colour.

Nutritionally,
it's like packed with good stuff.

Nice pinch of salt in here.

And I'm going to go in with
a teaspoon of red wine vinegar,

sourness, which is going to
be really nice,

and then a tablespoon of olive oil.

We'll do one last little shake.
Look at that sizzle, come on.

Let's get that on the plate.

Just finish this with our lovely,
quick, handmade slaw.

Hot and crisp, crunchy and tangy.

And then the final flourish is just
pick your favourite chili sauce

and just give it a nice,
little drizzle like that.

97p a portion.

Let's have a little try.

Let's get a nice, little crispy bit.
The sound of that crunch.

Oh.

It's insanely good.

Crunch, crunch, crunch.

Sour. Fresh.

The tuna and the potatoes work
so well together like that,

with a nice sort of umami
deep flavour,

and it doesn't feel like fishy...

...in a kind of funky way. it just
feels like deliciously tasty.

Give that one a go.

Bloomin' lovely.

My quicky tuna rosti for one really

makes the most of humble
ingredients,

coming in at 97p per portion.

Last up,
I've got a delicious little desert

that's big in flavour
and low on cost.

My frozen berry crumble
comes in at 72p a portion.

Buying frozen fruit can be
revolutionary for your wallet,

costing less than half
the price of fresh.

A wonderful treat and saving that we
could all do with right now.

Frozen fruit definitely has turned
out to be a gamechanger -

so convenient, great value,
great quality,

always picked at its best.

So I've got a kilo bag of mixed
berries here -

I just put it in the fridge
overnight.

What's really nice about that is you
get the fruit and a beautiful,

natural juice that
defrosts out of it.

My kids love it
when I do like natural cordials

and that sounds a little bit
sort of pretentious,

but actually all it means is
the little hole put in there...

...and Buddy and River go
absolutely crazy for that.

Look at the colours.

If I was to buy all this fruit
fresh, it would be more

than twice the price.

It's still full of all
the same nutrients

and, if you're going to cook them,
it will be pretty hard

to tell the difference
between fresh or frozen,

so it's a brilliant little hack.

I'm going to add
a couple of apples here.

This is an eating apple, so eating
apples are naturally sweet,

so you won't be
needing as much sugar

as if you were using
a cooking apple.

Slice the apple into like centimetre
chunks, like that.

I'm going to leave the skin on
because it's less work

and more flavour.

I will add some sugar to this,
but only 75g of granulated sugar.

Interestingly on sugar, granulated
is half the price of caster sugar,

so, even
when it comes to buying sugar,

there's little short cuts and hack.

You know, you might as well
go for the cheaper one, right?

And that's a beautiful base
to your crumble.

Fantastic.

Let's make the crumble topping.

75g of porridge oats.

Porridge oats have a
wonderful flavour,

but also lower cholesterol,
so super, super healthy.

75g also of granulated
sugar goes in.

We're going to
go in with 150g of plain flour

and then we want 100g of cold
butter.

Dice it up, just to help.

Look at that, very satisfying.

A little pinch there of salt will
just help season the flour

and the oats, and give you a more
sort of delicious dynamic

flavour of the crumble, even though
it's sweet.

So use your thumb and four fingers
to really sort of rub

and massage the butter
and the porridge oats together.

You're not making a dough.

You're sort of making large,
sticky breadcrumbs, you know?

That's kind of the vibe
we're going for.

Now, this comes in at 72p a portion.

You have the ability, at this point,
to add things like flaked almonds.

Sometimes I've
used my favourite biscuits,

but, you know, on a budget,
we have to be clever

about where we choose to
spend our money.

And I really wanted to give you
some vanilla ice cream

with your hot, bubbling crumble.

So, if you look at the texture here,
it's quite loose

but there's little chunks

and I like the fact that there's
a bit of both going on here.

That smells nice already.

OK, so there
we have our beautiful crumble.

That goes into the oven at 200
degree Celsius,

which is 400 Fahrenheit,
for 25 minutes,

until golden, crisp and bubbling.

About five minutes before,
just get your ice cream out,

pop it in the fridge,
and let it start to defrost,

and then you can enjoy.

Right, the crumble is ready.

That is delicious, by the way.

Here we are, memories
of my childhood, my mum, my nan.

Look at that. A beautiful,
beautiful crumble, on a budget,

72p a portion, blipping away.

Oh, ho, ho!

I've got some vanilla ice cream.
Place that on top

and it starts to just melt
and marble with all the juices.

An absolutely classic desert,
bigging up frozen berries.

Clever cooking to keep costs down.

Come on, let's get in there.

HE LAUGHS

Yum.

That's a classic crumble,
as I remember it,

beautiful oats in the topping,
crispy top,

so easy to put together,

and a fraction of the price
of fresh berries.

Big on flavour and low on costs.
Beautiful.

This frozen berry crumble
serves eight people

and, to top it all off,

when using those frozen berries,

this winning pud
comes in at 72p a portion.

If you want to try any of these
great value dishes,

and get inspiration for loads more,

then simply head to the website
and get all the recipes for free.

HE LAUGHS

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