Original subtitles

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.

Today, my best recipes to blow guests away without breaking the bank.

You can impress by using everyday ingredients.

You don't have to show off.

A thrifty one-pot curry conjured up out of leftovers. Look at that.

This is what I love about the whole cook once, eat twice philosophy.

A celebration breakfast that gives a kitchen staple a real glow up.

Foolproof, easy, simple, nothing fancy,

you'll be flying.

And a wallet-friendly mouthwatering meatball meal in minutes.

If you're cooking for a load of people,

this is cheap, fuss-free, and quick.

And to kick off, a delicious dinner that doubles up as another party snack,

just watch this space.

# Here comes the sun

# And I say

# It's all right... #

If you're having people over, then a fun,

affordable recipe can really ease the pressure.

And my Swedish meatballs hit the spot every time.

# Here comes the sun... #

Made in moments, these moreish morsels served alongside

silky mash, are a dream for stress-free entertaining.

One of my favourite things to do is feed other people.

But cooking for a crowd can be expensive

and it can put a lot of pressure on you.

So, I'm going to show you guys a really simple recipe that is cheap,

easy, quick, fuss-free and delicious.

And the first thing to do is make my meatballs.

You want to use something that's lean. So, I've got turkey mince.

Add some minced garlic and diced onions.

The reason why I started making this recipe was

because I went to buy flat-pack furniture and we stopped off

at the restaurant and thought, "I want to try some Swedish meatballs."

But we couldn't eat them because they're traditionally made of pork.

And I was, like, "I don't eat pork," so, I came up with my version.

And now, literally, everyone comes round to mine for Swedish meatballs.

But I can't get any flat-pack furniture.

Then, for a herb that's a staple in Scandinavian cuisine,

chopped fresh dill.

We grew up eating dill and I think it tastes really, really good,

especially in these meatballs cos it is such a simple recipe,

such pared-back flavours.

Then, season with salt.

Crack an egg straight in.

Add some breadcrumbs to bind.

And that's the meatball mixture done.

Get your hands in and give everything a really good mix.

Make sure everything's really well combined cos you don't want, kind

of, dill in one spot, onion in the other, and garlic somewhere else.

So, I've got a bowl of water,

and this will just stop the mixture from sticking to my hands.

It's really important that you really pack the meatballs,

because what happens is, if they're not packed really tightly,

they tend to break apart.

And that's not what you want. Look, that's perfectly shaped.

Once they're all shaped, fry up the meatballs in batches...

So, we're only cooking these for, like, four or five minutes,

till they're lovely and golden brown on the outside.

...before getting on with what makes this dish really stand out.

Swedish meatballs, it's all about this sauce.

And my version is so tasty. You won't believe how easy it is.

Just add some oil and plain flour to the meatball pan, and whisk.

I'm just toasting the flour in the oil,

for 30 seconds, one minute.

That little bit of toasting is going to add a little bit of flavour.

Just make sure that I'm just removing any of the lumps.

Now, pour in some chicken stock before whisking in some miso

paste that packs the sauce with umami yumminess.

So, I love this stuff. I always have it in the fridge.

It's fermented soybean.

And anything that's fermented is going to have a depth of flavour

that other things just do not have.

As soon as that sauce has thickened, you'll see it'll start

bubbling up, and you've got no lumps, that's what you want.

You want a velvety, smooth sauce.

Then, pop the meatballs back into the pan to warm through.

This is an ultimate crowd pleaser.

If you're cooking for a load of people,

this is the kind of thing you want to be making.

All in one, a dish ready for the table,

and I've got to have a bit of dill on top.

Look at that.

My Swedish-style meatballs, served with a super tasty sauce

alongside perfect pillows of mash and green beans are an absolute

steal of a meal sure to knock the socks off your guests.

Mm!

It's simple, yet sensational, all at the same time.

Succulent meatballs with dill running through it.

So fresh, and then creamy, infused with that delicious miso sauce.

This entire meal is proof that you can impress for less.

I promised you I'd cook once, you get to eat twice,

and I wasn't lying.

So, my meatball meal is getting a makeover,

into a flaky, stuffed paratha that's a sure-fire hit at any hang-out.

First, blitz your meatballs to a paste and set aside.

Then, for the paratha dough, just rub oil into seasoned flour

and pour in water.

Then, mix until a dough forms.

Divide it up and roll it out.

Top with the meatball paste.

Bundle up and roll again.

Then, fry.

And voila,

a meatball-filled paratha that's made for passing around.

Next, an absolutely brilliant gathering board

that's designed to share.

This beautiful breakfast is not only now my favourite way to serve

eggs, it's also a great way to start off someone's special day.

# In the summertime when the weather is... #

My party-perfect poached eggs and

cook once, eat twice creamy beetroot dip,

are a wonderful way to wow your guests without splashing the cash.

# In the summertime

# Life is for living, yeah! #

Of all the meals in the day,

breakfast is the one that's overlooked.

It's very easy just to make some toast, just, like, cereal.

Lunch and dinner get a lot more special treatment.

And I think it's about time we gave breakfast a bit of love.

And my favourite way to eat an egg is poached.

I love a warm, runny yolk.

Eggs are so versatile and affordable.

They're the ultimate cost-effective ingredient that you can

transform into something special.

But I know lots of people are really nervous about making poached eggs.

I've had disasters. We've all had disasters,

but don't let it put you off.

But it's not easy poaching eggs for a crowd.

So, I've hit on a few hacks to guarantee good results.

First, get a pan of water on the hob and one bowl for every single egg.

You try and crack an egg into that,

you're going to lose the shape of the egg.

So, the reason why I've got the eggs in a bowl is so that I can get them

as close to the water as possible, so I can just drop them in.

When the water has come to the boil, turn down the heat

and crack on with hack two.

So, I'm just stirring it and just getting rid of those bubbles,

because they kind of pop, and then they kind of move the egg around,

and I don't want the egg to move. I just want it to sit still.

So, let the water settle.

# Smile and you know how to use it

# Got that smile, girl, you got that... #

just make sure the edge of your bowl meets the water,

and then just drop them in.

Don't touch it.

# You know how to use it

# Got that smile... #

Then, just leave the eggs to sit for three minutes.

No vinegar, no salt, nothing. All these tiny little steps will make all the difference.

And the more you do it, it just becomes second nature.

Then, you'll be an egg-poaching expert.

Foolproof, easy, simple, nothing fancy.

You'll be flying.

Now, for my third tip for poached-egg perfection -

a bowl of cold water, plus some ice cubes.

As soon as that warm egg hits that ice-cold water,

it will stop it from cooking instantly.

OK, now, let's get our eggs out.

Look at that. Perfectly poached egg.

Soft white and runny yolk.

OK, straight in the ice.

If I'm having people around and I need to poach

more than two eggs, I do this.

# Sunshine, oh, sunshine

# Life can have its cloudy days... #

Leave the eggs in their ice bath, whilst whizzing up

an easy-peasy spread you can eat now and store for later too.

Just blitz cooked beetroot with creme fraiche,

garlic and salt, until you have a smooth, thick paste.

And that is honestly it.

Look at this colour.

Nothing is going to give you that colour.

It looks like a breakfast smoothie, doesn't it?

It's got the smell of beetroot, and beetroot is not just for lunch.

You can have beetroot for breakfast. You've got to give this a go.

It's earthy and it's creamy, and it's yummy.

You could totally just pop it in the fridge

and use it as a dip with some pita bread alongside some hummus.

Great just for a snack with a few bits.

For contrast, the buttery green of a ripe avocado.

Delicious flavour, gorgeous texture.

Give it a squeeze of lemon, just to stop it from going brown,

cos I want everything to stay really vibrant and bright.

Now, to build my breakfast board,

starting by spooning on the beetroot dip and spreading it all over.

It's looking good, right? It's like a painting.

This is like the butter to your bread.

This, kind of, beats having beans on toast, doesn't it?

Like, just, come on.

Then, pop the poached eggs on top, followed by the creamy avocado.

Remember, we eat with our eyes.

If somebody served you this you'd be, like, wow!

It's so important for things to look delicious,

as well as taste delicious.

So, that means more of my favourite ingredients.

I want to add some texture. So, I've got pickled red cabbage.

Yes, not necessarily a breakfast thing, but why not?

You've got that colour, but you've got crunch and tang.

And I'm going to go in with some chilli oil.

My family love chillies, and we have chillies for breakfast,

lunch and dinner. Like, don't discriminate.

And, wait for it, a drizzle of honey.

I started doing this about seven years ago.

I don't know why, I thought, do you know what? Honey and eggs.

And I did it, and I was, like, "That's delicious." So, we've got to have some honey on our board.

Just take a look at that!

Pretty as a picture and perfect for breakfast.

A scattering of dill and my bountiful board

with its beetroot base, perfectly poached eggs and glorious toppings,

is a tempting and tasty way to throw a cheap and cheerful celebration.

Best way to eat this is with warm, crispy, buttered toast.

You've got that delicious earthy beetroot,

creamy creme fraiche, you've got the zing from the red cabbage, and

then the fresh dill and the chilli oil and the sweetness of the honey.

And you've got that lovely poached egg, warm and runny in the middle.

Literally, everything you can want in one mouthful.

Food is always the best way to say, "I care",

and I think this breakfast board says, "I love you".

Gathering people to celebrate cost-conscious cooking is a passion

I share with others...

...such as food writer Luke Boatright, who runs zero waste,

affordable supper clubs from his family's Lincolnshire smallholding,

with his friend and content creator, Ayala Daly.

I've always loved cooking for friends and family,

and so getting people together from all walks of life really excites us.

Cooking for other people is an amazing feeling.

That is what really makes me feel good inside.

The duo serve mum-course feasts

that make the most of seasonal ingredients.

And today it's beautiful broccoli's turn to shine.

We're using the purple sprouting

cos it grows in abundance at the farm.

The main dish is going to be a spicy peanut broccoli

inspired by some West African flavours.

And they aren't just cooking with broccoli once, but twice.

On the side, we're making a flatbread.

It's going to be super tasty.

But first they need to perk up the purple sprouting for the main dish.

So, this spice mix is really quick to whip up and...

You're going to bash. I'll bash. I'll add. You add.

Hot smoked paprika, ground ginger, black peppercorns, a few cloves.

We've got chillies from the farm, which gave the broccoli a big punch.

Nutmeg and sea salt.

This is farm garlic, so it's fresh.

So, it's not quite as intense as, like, the dried garlic bulbs.

And them peanuts.

Peanuts are quite common in West African cuisine,

especially Nigeria, where I'm from.

Ancl this adds some protein for a cheap price and lots of flavour.

So, it's a good hack.

So, it's, like, spice but with, like, lots of levels to it as well.

It's quite a funky flex. Funky flex?!

Just like these two, in fact.

I think we do complement each other really well.

We have the same birthday. Oh, yeah.

And, so, I think we have... Our moons are aligned!

It is fun, yeah. Like, when you've got someone

that you can just, like, bounce off the ideas...

It's like we get to write our own rule book.

Ancl now our spice mix.

Be generous with this. Rapeseed oil.

Ancl give it a little massage. Smells super good already.

Making me hungry. People won't know what's hit them. No!

They'll be like, "What is this?" Ancl it's purple sprouting broccoli.

Who would have thought? Let's get it in.

We just like to make food that's accessible

and really, really delicious.

I think supper clubs are also about, like, showing people

they can try out food they haven't tried before

in a way that they might have never imagined.

Which means the broccoli is getting a second lease of life

in this side dish.

We're making a flatbread shaped like a leaf.

Ancl the green of the bread is made from the broccoli leaves

that would normally be chucked away in the field

which will give it an amazing flavour,

but also an incredible colour.

It's come out super vibrant.

We try and make all our ingredients

kind of stretch out as much as possible.

Ancl that might be thinking of them in different ways.

Ayala and Luke's throw-nothing-away attitude

to cooking for a crowd is nothing short of inspirational.

Us using every scrap of everything also keeps our costs down.

And that means we can keep the cost of the supper dub down,

which means anyone can come and enjoy it

and that's something we're really passionate about.

That is a real vibe. Crispy on the leaves.

The nuts have got all toasted.

It's caramelly, it's spicy. Bread's perfect, nice and puffy.

I mean, it's like they're in the trees.

I could just pluck one down!

I think we should plate up,

get these people fed. Let's do it. Yeah.

We like to serve things that people might not have had before. Yeah.

Ancl we want the food to be exciting. Something different.

Something to talk about.

LAUGHTER

Hello, hello, hello. Ooh!

It's the life cycle of broccoli.

In one dish. In one dish!

Clever. It's lovely. Take a bit of applause, if you want!

LAUGHTER

Enjoy! Enjoy. Thank you.

Good? Mm!

I'd never have thought of using peanuts with broccoli.

Gorgeous.

There's a heat to it.

Mm, but very subtle. And look how they've shaped the bread, too.

Luke and Ayala's creativity and love of reinvention

is right up my street, as my fourth recipe shows only too well.

Next, a surprising ingredient is my secret weapon

when planning a frugal feast.

My subtly spiced, super-speedy banana peel curry

is a low-cost, high-flavour, vegan delight.

There isn't a cheaper way to party.

I know lots of you guys might be thinking,

"What on earth is she talking about? Why would you cook banana peel?"

Now, I come from a rural part of Bangladesh,

and you used anything that was edible

and you found a way of cooking it and enjoying it.

So, I grew up my whole life eating banana peel.

The kids go through so many bananas in a day, and I'm like,

"Guys, don't! Don't throw away the banana peel. Give it to me."

I've got five banana peels, which is kind of what I end up with

at the end of a day, cos there's five of us,

we have five banana peels.

But for this I need six.

But I don't waste.

No, no, no.

I'm going to show you how to use this banana

to make something really delicious later.

And to prep the peel, just take off the top and bottom

and thinly slice all the way down.

To think, this was headed for the bin,

not the main ingredient in my curry.

And the best way to look at this is, treat it like a vegetable.

Don't look at it like it's banana skin.

It's edible, it's full of potassium, it's delicious

and it doesn't cost very much at all.

I mean, it's basically free.

Now just cover the sliced skins with lemon juice

to slow down the browning process. Don't get rid of your lemon halves,

once you've squeezed the lemon out of them,

stick some bicarbonate of soda in there,

pop it in the fridge and your fridge will smell fresh.

Never chuck it away.

Now on to my curry base.

Onions.

Season with salt.

Then it's short-cut time.

In with the pastes of garlic and ginger, and cook out.

I love to use things like garlic and ginger out of a jar,

especially when I'm having people around

because I want to get on, and I want to have fun.

Then add in a diced tomato.

Tomatoes and banana peels.

This is the kind of stuff that we have at home.

I mean, you can't get very much cheaper than that.

Next, tomato puree to really intensify that particular hit,

before spicing things up with garam masala.

Now, this stuff is amazing.

If you want an all-round curry flavour

that has got everything you need,

and you just want it out of one jar, it's garam masala.

And for the second and final spice, chilli powder.

When I do a curry, I've got to add some heat.

That's just the way everyone in my house likes it.

And also, I'm Bangladeshi, we like spice.

Now for the star of the show.

Add in the sliced banana skins.

Make sure all of that banana peel is coated in that delicious,

spicy, oniony, garlicky, ginger...

Come on, now look at that.

You wouldn't even know that that is banana peel.

Add some water to the pan, bring it to the boil,

before turning down the heat

and letting the banana peel curry cook away.

This truly couldn't be any easier or surprising.

What I love about cooking something like this is that, when people

are coming round I, kind of, almost present it and say, "Have a taste."

And then, "What do you think that is?"

I love doing that with things that I know are going to shock people.

After about half an hour, my leftover peels

have been magically made over into the most fantastic and frugal feast.

My favourite kind.

You can really smell, like, the tomatoes and the spices.

You wouldn't know that it wasn't just any other vegetable.

Look at that - it's soft, it's tender,

covered in that delicious tomatoey, oniony sauce.

It is perfection.

All this wonderful dish needs is a serving of rice,

plus a scattering of coriander for freshness,

and my crafty curry comprised of the most humble ingredients

has been elevated to exceptional.

Mm!

If you didn't know that that was banana peel in there,

all you would say is, "My goodness, that is a delicious curry."

When it cooks down, it's soft, it's a little bit spicy,

a little bit tangy, and it's just the perfect texture.

And finally, a recipe that really delivers

on my cook once, eat twice promise.

Good times with family and friends always needs dessert.

And in the spirit of stretching ingredients

I present to you my bite-sized banana doughnuts.

# Well, she's sugar and spice and all things nice... #

My super short-cut cheap and cheaty doughnuts,

piled high and dusted in sugar

will prove simply irresistible

to anyone who's passed

the party platter.

When you're out to impress,

I think there's this idea that everything has to be

big and bold and expensive.

Well, it doesn't. Not at all.

You can impress by using everyday ingredients.

Such as the dry ingredients for my oh-so-simple batter,

starting with 350g of plain flour.

Three teaspoons of baking powder for airiness.

A pinch of salt

plus a tablespoon of caster sugar.

Whisk together.

I just wanted to add a little bit more sweetness.

And this is what I love about the whole

cook once, eat twice philosophy.

This is the banana that I saved from the banana peel curry

that I made earlier.

And this leftover banana just needs to be mashed to a smooth paste.

For this, the riper the banana, the better,

because the riper bananas are sweeter.

To that, add two teaspoons of vanilla extract

for fruity fragrance.

Three tablespoons of oil.

Add one egg, then mix before adding to the dry ingredients.

Pour over 175 ml of milk

and that's the batter done.

Unlike doughnuts,

where you would make a dough, knead the dough, you know,

shape the dough, prove the dough, all of that,

just get a whisk in there and make a lovely, thick batter.

So, the consistency that you're looking for

is like a very wet bread dough,

and it should be lovely and stretchy and stick to your whisk.

Then just heat oil in a deep pan and drop in a test piece of batter.

When it comes to the top and starts bubbling,

it's hot enough to deep-fry the doughnuts.

So, I've taken a teaspoon of the dough

and then I'm just going to drop it in,

push it with the back of another spoon...

...and then just gently drop them in.

And they will be all different shapes and sizes,

and that's all right.

As they're so small, they'll only take four to five minutes to cook.

The texture you get with deep-frying,

you cannot get with anything else.

You can't get that texture from an air fryer or from an oven.

Plus, frying doughnuts is the proper, fairground way to do it.

What's not to love?

It smells like being at a theme park.

Look at them - they're crispy and golden and brown.

Drain the dinky doughnuts and roll in caster sugar.

And give them a little...

...shakey-shake.

Dress them up - every one wants to be covered in sugar.

Perfectly fried doughnut perfection.

I think something as lovely as this deserves a cake stand.

You've got to pile them high.

It's like doughnutjenga.

My bite-sized banana and vanilla doughnuts

are heavenly little morsels that will win praise

far beyond the time and money you spent creating them.

To think, one banana and we've got this huge pile of doughnuts.

As doughnuts go,

these are the quickest and easiest and fastest way to make them.

No fuss, nothing fancy.

Fluffy on the inside,

crispy golden on the outside,

with that beautiful sugar coating.

With that banana. Like, that's what you're going to taste.

MOUTH FULL: That's what it's all about!

Next time, my feel-good family favourites.

Mm, mm, mm-mm-mm!

My two-meals-in-one chicken curry...

I don't have to cook one day. It can't get better than that.

...and a divine cook once, eat twice dessert.

I don't mean to brag, but aren't they spectacular?