All language subtitles for Nadiyas.Cook.Once.Eat.Twice.S01E01.1080p.HDTV.H264-DARKFLiX

In these tricky times,
we're all looking for ways

to make the most of
our weekly food shop.

So, in this series, I'll be sharing
the savvy recipes

I rely on day-to-day,

to save me time, money and do my
bit to help the planet.

We didn't throw anything away,
just think about that for a second.

I'll show you clever ways to
transform food scraps

into fabulous dishes...

This started life as a
sad bag of salad leaves.

...spin boring old leftovers
into imaginative new meals...

It's magic, right? This is what it
looks like to love your leftovers.

...and bake batch-friendly
treats to get ahead.

This is what cooking once
and eating twice is all about.

Plus, I'm showcasing creative
cooks from across the UK,

who share my passion.

I love using stuff up.

I take great pride in not
wasting anything.

It is like chocolate heaven in here!

Cook Once, Eat Twice
is my feel-good food philosophy.

Yum!

Convenient, cost-effective and
I promise you, totally delicious.

This week,
unsung, heroic ingredients

become the star of the show.

You guys are going love this.

A forgotten bag of salad shines
as a deliciously simple pasta sauce.

How beautiful is that?

My stunning batch of carrot soup

becomes a gorgeous cod
and carrot curry.

Before you know it, you'll be
prepped a month in advance.

I'm not kidding!

And a cracking frozen treat
reinvents leftover bananas.

Fun, on all sides.

# You can get it if you really want

# You can get it if you really want

# But you must try, try and try... #

With a little bit
of imagination, you can

take the saddest ingredients and
give them a whole new lease of life.

I'm going to take the concept
of cooking with food scraps

to a whole new level.

My super simple make once, eat
twice pasta,

smothered in a fresh
and zingy sauce,

transforms forgotten ingredients
into an imaginative new meal.

When I say "cook once, eat twice",
you don't have to buy fancy,

expensive ingredients.

You can do it using everyday heroes
that you have in your fridge,

in your cupboard,
to make delicious food.

Hands up, who's bought
a bag of salad, and ate half of it,

and then forgot
about the other half?

I have.

I've done it.

And I know there's a load of you
putting your hand up, saying, "Yep".

Never again, once you've made this
recipe, life will be transformed.

But first, my super speedy pasta,
which begins by making

a well in 200 grams of strong bread
flour, into which goes two eggs.

So, just bring that together
with your fork.

And as soon as you've got
no obvious runny egg bits,

get in there and knead the dough.

It's so easy.

When I'm making fresh pasta, I
always like to make a double batch.

Pop it in the freezer.

I am all about the cook once,
eat twice.

Soon, as you get into that mindset
you will literally cook one

week and just not cook the next.

And you can do
that for the rest of your life.

Can you imagine how much time
you'll have for crocheting?

So much time!

Once smooth and shiny,
the dough is done.

Set aside to rest and it's time
to give that sad bag of salad

a new lease of life.

I grew up in a house where wasting
was just not an option.

Whatever you bought had to be used
in some way -

whether that was to freeze it,
whether that was to cook it,

whether that was to dry it,
whether it was to ferment it,

there was always
a way of saving the scraps.

So, to turn this into a heroic
no-cook pasta sauce,

pop the leftover salad
leaves into a blender.

I'm not going to throw it away,

because I can get
that lovely green colour,

and that flavour, especially if
you've got a bit of rocket in there.

I would rather use it in my pasta
sauce than it go to waste.

So I've got fresh coriander,
stalks and all.

In fact, stalks are the best bit

because that's where
most of the flavour is.

Two cloves of garlic.

Two green chillies,
just take the tops off.

Then for sweetness,
rehydrated apricots,

followed by a splash of water,
a sprinkle of salt, and blitz.

That is what you want. The salad
leaves work so well in this

because it gives it that
really vibrant green.

And to make it deliciously creamy,
stir in thick, Greek yoghurt.

How quick was that?
We didn't cook the sauce.

So...simple.

And if you thought that was easy,
check out my pasta.

I think you guys are going
to really enjoy this

because I'm going to not shape this
pasta, I'm just going to cut it.

That's right, no rolling,
no shaping.

Just the speediest of home-made
pastas.

Just take a bit of oil,
brush the scissors, and just cut it.

You know when you give a
four-year-old in pre-school

a pair of scissors for the first
time and they're like "What?!"

You know, "Give me some scissors,"
it's a bit like that. I love it.

Got a tray with some semolina,
stops it sticking.

If you just want fresh pasta,
you don't have to fuss.

Scissors, oil, brush, done.

Each snip magically creates
the perfect piece of pasta.

I love these tiny little dents

that just kind of hold the sauce
really well.

And as if it couldn't
get any better,

it cooks in just
a couple of minutes.

Once it's risen to the top,
it means it's cooked.

And our quickest ever home-made
pasta

is ready to meet that super
simple sauce.

You don't need tonnes of this sauce,
it's so flavourful,

but look how vibrant that looks.

There's loads left,
and the real bonus is,

it also makes for a tasty chutney.

This is the kind of thing that we
would eat with samosas,

with pakoras, with kebabs.

You could pop it in the fridge
for a week, it's delicious.

But if you're going to keep it
longer, pop it in the freezer.

To finish the pasta,
top with a few pearls of mozzarella

and fresh cherry tomatoes.

How beautiful is that?

Bag of salad, pasta sauce,
fresh pasta, just for me.

My cook once, eat twice home-made
pasta with a vibrant raw

sauce that revitalises
your forgotten salad leaves.

You would not know this started
life as a sad bag of salad leaves

that we all have been
guilty of throwing away.

Not any more.

So zingy and fresh.

Make yourself a delicious chutney
sauce, some fresh pasta and enjoy.

Next, I'm transforming a mundane
veg into a bountiful meal.

The humble carrot is an everyday
hero in my book,

and this recipe is giving them
a glamorous glow-up.

# I'm gonna love you, baby... #

My plentiful batch of velvety
carrot soup,

with warm aromatic spices and zingy
citrus makes for a deliciously

effortless meal you can
dine on for days.

Nothing says
everyday like carrot soup.

You've had a carrot soup,
I've had a carrot soup,

but have you had the best
carrot soup?

You will after this.

I'm making a big batch
because I want enough for now,

and another day. So, it starts
with a kilo of carrots.

One of the things that we waste
the most in the UK are carrots.

I think we don't forward plan.

If you think about what
you're going to cook,

you'll know whether you
need the carrots or not.

Throwing away food is throwing away
money, and that was a thing that

started me off, really, and then
I realised how much fun it can be.

And I know you're thinking "sad".

Sad nearly-40-something-year-old,

she is excited about using
up waste food.

It is actually a lot of fun.

And grating, rather than chopping,
cuts down on cooking time.

The bigger the pieces of carrot,
the longer it will take,

which means you're spending
money on your gas or electricity.

Saving you, every time.

Surprised you can see me
behind my mountain of carrot!

The starch from a grated potato
will act as a natural thickener

in the soup, and I've got a nifty
trick for reinventing your peelings.

Drizzle some oil on there, put some
spices and stick it into the

oven or the air fryer and you get
a lovely delicious crispy snack.

Nothing goes to waste here.
Nothing.

For a rich and creamy soup,
I'm cooking with butter,

and then the first of my secrets
to making it oh so tasty.

We're going in with our spices
first, just to kind of toast them.

These spices are going to really

elevate the flavour of
this carrot soup.

So, into the hot butter goes
coriander seeds, cumin seeds,

chilli flakes and ground turmeric.

Hot fat is kind of doing its thing,

kind of extracts those lovely
flavoured oils.

They're sleeping right now,
they need a little shove,

"Wake up, come on,
give us all that flavour."

If you didn't know that I was making
a soup, you would think that

I might be making a curry.

Well, you might be right.

Because what I love to do is use
the leftovers

as the base to a cod-carrot curry.

And I'll show you just how
to do that later.

But for now,
in with a roughly chopped onion.

And a sprinkling of salt.

It's so vibrant and beautiful in the
pan, but it's aromatic, like...

just beautiful!

Then to maximise that aroma,
fresh garlic.

In with our potatoes,
and our carrots.

You need this amount of carrots,
otherwise it's just...thin,

and insipid, and nobody wants
an insipid carrot soup.

No, nobody.

Then, on to the next twist,
to set this soup apart.

Orange.

And for a real citrus hit, I'm going
in with zest and the juice.

It tastes so good.

Combine with vegetable stock

and let that glorious aromatic mix
bubble away for ten minutes.

Then, reduce to a simmer
and cover for half an hour.

Look at that,
it's cooked down, it's perfect.

Now, I'm going to blend it
into a smooth, velvety, delicious,

delicious soup.

This is what you want.

And when you make a soup,
you want a big, abundant pot of it.

If you think cook once,
eat twice every single day,

before you know it, you'll be
prepped a month in advance.

I'm not kidding.

This batch will happily
sit in your fridge for three days,

or simply pop it in the freezer.

But I'm going to finish today's
serving with a drizzle of chilli oil

and a sprinkling of fresh coriander.

This is for me.

# I don't know what it is that
makes me love you so

# I only now I never wanna... #

Cook my huge pot of scrumptiously
wholesome soup once

and it will satisfy you many times
over, with no extra effort.

# It happens to be true

# I only wanna be with you... #

It's SOUPER yummy!

Your mouth just fills up with those
aromatic, delicious spices,

and then that orange...
That orange, so citrusy.

If you think this looks good,

wait till you see what
I do with the leftovers.

A big part of my cook once,

eat twice philosophy is spinning
leftovers into delicious new meals.

So, let's take some of that
gorgeous carrot soup

and transform it into a
mouth-watering cod and carrot curry.

Take some succulent cod chunks,
drizzle in oil,

sprinkle with chilli powder,
salt and sliced spring onions.

Get frying.

Sizzle until golden.

Then, combine with yesterday's
warm spiced soup.

Simmer until the fish
is beautifully flaky.

And serve with fluffy rice
and a flurry of fresh coriander

and chillies.

How's that for cook once, eat twice?

I just love finding creative ways
to make the most of leftover food,

and I'm not the only one.

In Bristol, food writer Elly Pear
makes it her mission to turn

unloved scraps into
scrumptious meals.

I love using stuff up.

I take great pride in not
wasting anything

and encouraging people to not
think about things as sad leftovers,

but actually a source
of great inspiration.

And Elly does just that with her now
huge following on social media,

where she's been posting a different
recipe using leftovers every day,

and one in particular shines a
light on back-of-the-fridge heroes.

So, I'm making a galette which
is like a free-form tart.

The beauty of a galette is that
you can throw all sorts of things

into it, but when it's finished,
it looks beautiful and it looks like

you've put loads of effort in, but
it's actually super quick and easy.

So, I'm going to
start off by making the pastry.

Really quick and easy,
it's literally just butter

straight from the fridge,
flour and some yoghurt.

I love this pastry,
it's really good,

especially for using up this last
scraping of yoghurt in the pot.

Give it a good sniff,
it's absolutely fine.

OK, so that's taken
literally like ten seconds to make.

How cool is that?

I've worked
in hospitality since I was 17.

I owned my own
cafe for over 12 years.

Actually,
being clever with using bits

and pieces up
came from necessity really.

My reasons for trying to reduce food
waste have just grown and grown

and grown, and now, it's absolutely
essential to the way that I cook.

And Elly's gorgeous galette filling
perfectly showcases this philosophy.

So I've got various things
that I need to use up,

there's a little baby red onion,
cooked new potatoes

and then I also had some Stilton
to use up, so perfect.

End of a jar of onion marmalade,

this is going to add
loads of delicious flavour.

Super satisfying to finish
something that's been

sat in the fridge for ages.
That's finished.

Potato, onion and cheese together,
it's going to be delicious.

I see leftovers as an absolute
positive, stopped me

from wasting anything, but it's also
the excitement and the interest in

being able to be challenged to
come up with something delicious.

Ancl hopefully spread some
inspiration to others.

This has turned out so beautifully,
all those bits

and pieces that were just left
over half an hour ago,

and now we've got this
beautiful little thing.

Absolutely banging!

I love the way that Elly celebrates
sad scraps for the heroic

ingredients they really are.

We waste over four million potatoes
every single day in the UK.

So, next, a nifty recipe to make
the most of those final few spuds.

I love this because this is
almost like a jacket potato hybrid.

We've got mashed potato,

and we're going to fill that with
baked beans, cheese, bit of chilli.

You guys are going to love this.

# I can't get by without you... #

My deliciously crisp potato cakes,
packed with oozy melted cheese,

sweet and spicy baked beans
and zingy spring onions spin

everyday ingredients into a heroic
meal that needs nothing wasted.

# ..| can't get by without you,
no way... #

If it starts with potato, you know
it's going to be good.

And I love this because when you've
got a couple of odd potatoes,

but they're not quite the right
size for a jacket potato,

don't let them go to waste,
make these.

And for potato cakes,
first you need mash,

so get some spuds on the boil.

I never, ever throw away my
peel|ngs.

Pop them in the freezer

and you could use a handful of those
to thicken your soups,

and it doesn't get thrown away.

Potatoes, for me,
are one of our everyday heroes,

and when you say "everyday heroes",

you kind of think, like, someone you
love, but for me, it's root veg!

It's root veg for me!

And once these guys are just tender,

they're ready to be drained
and riced.

There's nothing nicer than really,
really smooth mash,

so I love to use a potato ricer.

You could totally just use a potato
masher, absolutely fine.

So, I've made the potato
specifically for this recipe,

but this is actually perfect for
if you've got leftover mash.

Of all the things that I make,

my niece says that my mash
is by far the best.

So, every time I make it,
there's a little

Tupperware in there for her, and
then I text her, and then before you

know it, she's round and then she
takes it home for a midnight snack.

Once cooled, the mash is
ready for a little flavour,

starting with zingy spring onions
or any onion you've got to hand.

When I know I've got leftovers,
I think about it at night,

and I think, "How am
I going to use that?"

And, "What can I do with that?"

And I go to bed at night and I wake
up with a spring in my step

because I'm like,
"|'m going to use that up,

"|'m going to find a creative way
of making that really delicious."

I do!
I love it, I love using leftovers.

In goes a sprinkle of salt
and black pepper.

We could be here a while.
I do like black pepper.

Then, to start the transformation
from mash to potato cake,

plain flour.

This is really going to help
to bind those potato cakes.

If you try and fry those mashed
potatoes without the flour,

you're going to get more of a
pancake, and we don't want that.

Followed by my secret weapon,
baking powder.

It's not just for baking.

Baking powder's going to create a
light kind of fluffy airy texture,

which is exactly what we want.

We're looking for something
that really holds its shape,

so this is perfect.

Now for the deliciously
easy filling.

I love baked beans.

They're versatile.
I think it's such a good ingredient.

There are so many
ways of eating baked beans.

Stick with me.

But to avoid soggy potato cakes,

separate that tasty
sauce from the beans.

If can save that and use it
and make something delicious,

we will, and I'll show you how.

But for now, back to our filling
with tangy grated cheddar.

I mean,
greatest combination of all-time.

As those potato cakes cook,
the cheese is going to melt, the

beans are going to warm up, and it's
just like all that yummy goodness.

And finally, for a bit of oomph,
a sprinkling of chilli flakes.

And we're ready to make
potato cakes.

Just going to wet my hands,

and this should just stop it
all from sticking.

Flatten it out. Take some
of that cheesy bean mixture.

Just bring it all together, seal it.

Look at that.

I love making these because
you can pop them in the freezer

and then I don't have to cook twice,
cos I've already done it!

Gently fry our fluffy
morsels in melted butter.

I love to fry these in butter
because potatoes, butter -

winning combination.

As the butter kind of melts
and cooks, it starts to brown

a little bit so it adds that lovely
toasted flavour, as well.

While they sizzle away,
we can get on with a deliciously

versatile dip that you can
use for the rest of the week.

Simply mix that scrummy
bean sauce with ketchup,

punchy chilli sauce
and creamy mayonnaise.

We didn't throw anything away!
just think about that for a second.

That's a big deal!

Once the potato cakes are gorgeously
golden and crisp,

they're ready to serve.

Oh, my goodness, look at that!
And the cheese is oozing.

My sweet-and-spicy-bean-filled
potato cakes

are a scrumptiously
simple way to use up everyday

ingredients you've got
knocking around at home.

Bit of that sauce.

That's so, so good!

That's how you can take
everyday heroes

and turn them into a complete hit.

And that's just what I'm going to do
next with a fun fruity treat

that you'll make once,
but eat again and again.

Who doesn't have the odd banana
knocking around in the fruit bowl?

I always have.

I'm going to show you how to make
a cheeky no-bake bake that

turns an everyday
staple into something sensational.

# Ooh, sugar pie, honey bunch

# You know that I love you... #

Loaded with sweet banana,
creamy peanut butter

and chunky dark chocolate, make this
giant banana bark once and you'll

have a treat ready and waiting for
whenever you have a sugar craving.

I don't know about you guys,
but my kids love bananas,

but they do this thing where
they're like, "Oh, we love bananas,

"can we have bananas
every single day?"

"Course you can," so I go off
and buy like 15 bananas.

And then, the next day,
they don't like bananas any more.

"Guys, shall we eat the bananas?
Someone eat a banana.

"Guys, have a banana."
Nobody wants a banana.

So, make banana,
peanut butter bark, it's so good.

And it starts off
with three bananas.

Cut into rounds.

They're not going to go in there.
They need to go somewhere.

And pop into rows on a lined baking
tray to create our base.

I originally saw this online.

Bark is a very American thing
and it's usually chocolate

covered in lots of different
types of candy that's broken up.

But I love this version
cos it's better for you,

and it's a really,
really good snack.

Pop in the freezer
until the banana is firm,

and we're on to our next easy layer,
melted dark chocolate.

You could totally use milk
chocolate if you wanted, but

I really like the dark chocolate,
I think it's such a good contrast.

Peanut butter
and then the sweet banana.

So, the water's simmering away.

And when you're melting chocolate,

you want to move it around,
so it melts evenly.

And look at that.
That is... Whoar, delicious!

And when that fruity base is firm,
we're ready to build.

If I didn't freeze this, the bananas
would kind of go everywhere

and it would just be
a little bit of a mess.

Tasty, but messy.

And it doesn't get tastier than
banana

crowned with creamy peanut butter.

Push that peanut butter
into those little gaps.

You'll create this solid
slab of deliciousness.

Then, smother in that velvety
dark chocolate.

This looks absolutely delicious.

All my kind of favourite flavours.

It's my husband's favourite
flavours, as well.

You can do all
sorts of types of fruit,

but I love using bananas because
I don't like making banana bread

all the time,
sometimes I want to make

something a little bit different.

And then,
for that all-important top layer,

sprinkle with crunchy peanuts.

This is as much about flavour
as it is about texture.

You could use cashews,
you could use pistachios.

This is stuff that you've
already got at home.

Just to add a little bit more
crunch, some rock salt.

I just love that burst with the rock
salt where you go for a bite

and it kind of bursts in your mouth.
We love it.

Pop that into the freezer
and that's it, it's done.

After just that tiny bit of effort,

you'll have a heroic sweet treat
that'll last you weeks.

And in just a couple of hours,
it's ready for action.

Check this out.

This is my favourite bit.

I love the bananas,
they're like in a row.

It looks really, really cool,

and it looks like you've put
tonnes of effort in

when, really, you haven't.

Look at it, banana,
peanut butter, chocolate bark.

Fun on all sides.

And all that's left to do
is chop it into chunks.

Look that. Can you hear that?
I love that crunch.

Can we just take a moment to
appreciate these delicious layers?

Look at that!
As a snack, it's so, so good.

Just keep this stash of blissful
bark in the freezer

and return for a nibble again
and again.

But we like to have
it as a pudding.

And for minimum effort but maximum
tastiness, it can only be ice cream.

Get it in there,
and then sprinkle those,

and like that makes
a proper cool pud.

My scrumptious bark is not only
an effortless sweet treat

that keeps on giving,

but a deliciously simple way to
make sure your bananas never

go to waste again.

That...

Yum!

We've gone from simple, to decadent
with just a few staple ingredients.

There is nothing nicer than
sitting down to some dessert that

didn't take forever to make.

And this isn't just a one-off but
I've also got some in the freezer,

so I'm going to be having
this dessert on repeat

for the rest of the week.

Next week,
my fastest feeds to save you time.

One simple recipe,
and we've got two dishes.

From my emergency burritos...

Look at that.
Full, delicious, really easy.

...to a stir-fry with a second life.

Make this because it's quick,
it's simple, it's perfection.