0:00:02 > 0:00:05How we eat and drink today reflects how we live.
0:00:05 > 0:00:08And, these days, saving money is a priority.
0:00:08 > 0:00:13But the good news is that cheap eats can still be packed full of flavour.
0:00:13 > 0:00:16We're here to show you that, whatever your budget,
0:00:16 > 0:00:20fantastic tasty food and drink is never out of reach.
0:00:21 > 0:00:24Michelin-starred pub landlord Tom Kerridge
0:00:24 > 0:00:25knows what he's talking about
0:00:25 > 0:00:29when it comes to creating delicious food on a shoestring.
0:00:29 > 0:00:33This whole meal probably cost about £2 a head in total.
0:00:33 > 0:00:34Our drinks expert, Kate Goodman,
0:00:34 > 0:00:38shares her secrets for bagging a bargain when buying wine.
0:00:38 > 0:00:41Spain is a great place to look for good value for money.
0:00:41 > 0:00:45And restaurateur Tony Kitous champions an often overlooked
0:00:45 > 0:00:49ingredient that could save you a fortune on your shopping bill.
0:00:49 > 0:00:51Eating well does not have to come at a price.
0:00:53 > 0:00:58And I make a foolproof but delicious inexpensive dessert.
0:00:58 > 0:01:01Welcome to a budget-busting Food And Drink.
0:01:07 > 0:01:09We've all noticed the cost of food is going up.
0:01:09 > 0:01:12In fact, our shopping bills have risen by almost a third
0:01:12 > 0:01:15in the last five years.
0:01:15 > 0:01:16But it is possible to eat well
0:01:16 > 0:01:20and spend less without cutting back on taste.
0:01:20 > 0:01:22It's all about getting cleverer in the kitchen
0:01:22 > 0:01:24to get the most for our money.
0:01:26 > 0:01:30Michelin-starred chef Tom Kerridge knows how to do just that.
0:01:30 > 0:01:34Whilst his mum was at work, Tom helped out cooking for himself
0:01:34 > 0:01:36and his brother.
0:01:36 > 0:01:39He may have mastered the art of fine dining, but his heart
0:01:39 > 0:01:43is very much still in creating delicious dishes we can all afford.
0:01:45 > 0:01:49- So, what are we cooking, Tom? - OK, breast of lamb. Cheap cuts.
0:01:49 > 0:01:52The breast of lamb is such a wonderful piece of meat,
0:01:52 > 0:01:56full of flavour, loads of fat content through it gives it that
0:01:56 > 0:01:59wonderful lamby kind of kick to it.
0:01:59 > 0:02:01This is a deliciously simple dish.
0:02:01 > 0:02:05Pairing our succulent lamb with some smooth buttery mash
0:02:05 > 0:02:07and al dente broccoli stalks
0:02:07 > 0:02:11all dressed with a zesty, tangy salsa verde.
0:02:13 > 0:02:14What do you want me to do?
0:02:14 > 0:02:18I'd like you to chop two banana shallots with skin on.
0:02:18 > 0:02:20The skin gives it that bitter onion flavour.
0:02:20 > 0:02:24Then get them sweating down and a nice little caramelisation
0:02:24 > 0:02:27going on in the pan. Shallots have got that wonderful sweetness
0:02:27 > 0:02:30and hopefully that will come all the way through in the lamb.
0:02:30 > 0:02:33This is going to be the base to the sauce and the braising.
0:02:33 > 0:02:37While the shallots fry in oil, season the scored lamb with salt
0:02:37 > 0:02:39and pepper to add taste and texture.
0:02:40 > 0:02:44Adding mushrooms to the sauce will give it body.
0:02:44 > 0:02:45How much did you pay for that?
0:02:45 > 0:02:49Depending on season, anywhere between £2.80
0:02:49 > 0:02:53and £3.50 per kilo which, that's about a kilo piece there,
0:02:53 > 0:02:55so you're going to get four portions out of that.
0:02:55 > 0:02:58- It's going to work out as very cheap. - My portions or your portions?
0:02:58 > 0:03:01Four portions your portions, two of mine.
0:03:03 > 0:03:07- A bit of red wine in there? - That would be fantastic.
0:03:07 > 0:03:09For the perfect accompaniment to lamb,
0:03:09 > 0:03:12add some finely chopped rosemary.
0:03:12 > 0:03:14A little bit goes a long way with rosemary.
0:03:14 > 0:03:17It is one of those big, powerful flavours.
0:03:17 > 0:03:19But, again, it is one of those beautiful hard herbs
0:03:19 > 0:03:21that work really well with slow-cooking.
0:03:21 > 0:03:23You could put a bit of garlic in there and make it French.
0:03:23 > 0:03:28Yeah, you could, yeah. Give it a good rub. Straightaway, the oils
0:03:28 > 0:03:32will start to come out the rosemary and start to impart into the lamb.
0:03:32 > 0:03:37With the wine reduced, add some chicken stock and bring to the boil.
0:03:37 > 0:03:39You want enough to almost cover the lamb.
0:03:39 > 0:03:41Almost cover the lamb, but I'm not worried too much
0:03:41 > 0:03:43because we're going to put a lid on it.
0:03:43 > 0:03:46That steaming and braising process is a lovely way of cooking,
0:03:46 > 0:03:48especially a piece of meat like this.
0:03:48 > 0:03:51I'm just going to roll this lamb up as if you're making Swiss roll.
0:03:51 > 0:03:55Just gently roll it up like that.
0:03:55 > 0:03:58This whole meal probably costs about £2 a head in total
0:03:58 > 0:04:01so it is dead cheap.
0:04:01 > 0:04:03- Great job there, chef.- Thank you.
0:04:03 > 0:04:08I've been tying my shoelaces since I was about 26, so it is all right.
0:04:09 > 0:04:12Once tied, sear the lamb in hot oil to add flavour.
0:04:12 > 0:04:14Get a nice sizzle going in the pan.
0:04:14 > 0:04:17That lovely sound when you know it is cooking.
0:04:17 > 0:04:20I always say cooking, you know, it's not just about taste and visuals,
0:04:20 > 0:04:23it is using all your senses, and that includes hearing, listening.
0:04:23 > 0:04:25Absolutely.
0:04:25 > 0:04:29If you put it in now without searing it up, it would still taste good.
0:04:29 > 0:04:31But the difference between something that tastes good
0:04:31 > 0:04:34and something that tastes great is that little bit of time,
0:04:34 > 0:04:38care and effort that, as chefs, we know you have to put in.
0:04:38 > 0:04:41I grew up in a single-parent family, so money was always tight.
0:04:41 > 0:04:44A casserole or a slow-braised stew I always remember my mum doing
0:04:44 > 0:04:46and it was absolutely wonderful.
0:04:46 > 0:04:49My mum was a very, very good cook, and that understanding of trying
0:04:49 > 0:04:50to get the most out of cheaper flavours.
0:04:50 > 0:04:53I always remember my mum and my grandma cooking similar cuts
0:04:53 > 0:04:57and a pot very often bubbling away in the kitchen
0:04:57 > 0:05:00and it is those kind of food memories
0:05:00 > 0:05:02that make me salivate immediately.
0:05:02 > 0:05:05I think we've kind of lost touch with eating food like that
0:05:05 > 0:05:06in this country these days.
0:05:06 > 0:05:10So much of it is so mass-produced, and supermarkets can produce
0:05:10 > 0:05:12food very, very cheaply,
0:05:12 > 0:05:14so that brings that kind of understanding of food right down
0:05:14 > 0:05:17so you get a pork chop very cheaply as opposed to getting
0:05:17 > 0:05:20loads of beautiful bits of the offcuts of it
0:05:20 > 0:05:23and making really good sausages or really fantastic faggots.
0:05:23 > 0:05:27With the lamb browned off, transfer into the wine-enriched sauce
0:05:27 > 0:05:29for its final stage of cooking.
0:05:29 > 0:05:31Just going to stick them in there.
0:05:31 > 0:05:35Slow-cooking this dish will not only give these wonderful flavours
0:05:35 > 0:05:39plenty of time to mingle, but it will also break down the lamb
0:05:39 > 0:05:41until it is lovely and tender.
0:05:41 > 0:05:42Pop the lid on.
0:05:44 > 0:05:48Stick it into the oven on a slow braising temperature,
0:05:48 > 0:05:51about 140 degrees, for about three hours.
0:05:53 > 0:05:57A good bottle of wine can transform an OK meal into something amazing.
0:05:57 > 0:06:01But, along with our food, the price of drink is steadily rising.
0:06:01 > 0:06:04So, how do we make sure we get the best value for money
0:06:04 > 0:06:06when we're shopping for wine?
0:06:06 > 0:06:09Our drinks expert, Kate, is here to tell us more.
0:06:11 > 0:06:13The price on a bottle helps most of us decide
0:06:13 > 0:06:16whether it stays on the shelf or goes in the basket.
0:06:16 > 0:06:21Here are my three tips on getting the best value for your money.
0:06:21 > 0:06:24If you want a wine that represents great value for money,
0:06:24 > 0:06:27it is worth thinking about how the cost of that bottle is made up.
0:06:27 > 0:06:32That's because UK duty is currently fixed at two pounds a bottle,
0:06:32 > 0:06:34no matter what the cost of the wine.
0:06:34 > 0:06:38VAT is on top of that so, in a £5 bottle,
0:06:38 > 0:06:42almost 60% of the money you pay is duty and tax.
0:06:42 > 0:06:44Add margins and transport
0:06:44 > 0:06:48and that is about another 30% of the bottle cost.
0:06:48 > 0:06:53That leaves the actual value of the wine at just over 10%.
0:06:53 > 0:06:56If you compare that to a £10 bottle,
0:06:56 > 0:07:00you'll see the value of the wine itself jumps considerably
0:07:00 > 0:07:02so, the more you spend on a bottle,
0:07:02 > 0:07:04the more you spend on the wine itself.
0:07:05 > 0:07:07Cheap doesn't always represent value for money.
0:07:10 > 0:07:13Try not to get sucked in by huge discounts or special offers.
0:07:13 > 0:07:18Some wines in supermarkets can spend several months of the year
0:07:18 > 0:07:21at cut prices, making it difficult for us to know
0:07:21 > 0:07:23the true value of the wine.
0:07:23 > 0:07:26But it is not always the case of you get what you pay for.
0:07:26 > 0:07:28There ARE bargains out there.
0:07:29 > 0:07:33Wines from lesser-known countries and regions offer brilliant
0:07:33 > 0:07:37alternatives to the more pricey and predictable choices.
0:07:37 > 0:07:41For example, Pinot Noir is a tricky grape to grow and can be expensive,
0:07:41 > 0:07:47but you can find juicy Romanian Pinot for around the £5-£7 mark.
0:07:51 > 0:07:54Kate, when you've got an economy bottle of wine,
0:07:54 > 0:07:57is there a way of jazzing it up, getting the best out of it?
0:07:57 > 0:08:00I think it is great to decant the wine.
0:08:00 > 0:08:03I really think it helps open up the flavours.
0:08:03 > 0:08:06It gets the air to it, brings them to life, softens them out a bit
0:08:06 > 0:08:09and they are just a completely different beast.
0:08:09 > 0:08:12And you don't need a decanter, you can just use a jug.
0:08:12 > 0:08:17- That lamb is lovely and tender. - That smells divine!
0:08:17 > 0:08:21A salsa verde will cut through the richness of the lamb.
0:08:22 > 0:08:25Simply chop celery leaves, parsley, tarragon,
0:08:25 > 0:08:31some mint, capers and, for a bit of zing, some red chilli.
0:08:31 > 0:08:34I know the French taste isn't always about it being too spicy
0:08:34 > 0:08:36so if you want a mild one, it's fine.
0:08:36 > 0:08:38That's where I'm British, you see, I like chilli.
0:08:38 > 0:08:39Good man. I love that, I love that.
0:08:39 > 0:08:41And then a little bit of salted anchovies.
0:08:41 > 0:08:45The salted anchovies, for me, are kind of the key to this dressing.
0:08:45 > 0:08:49It's that wonderful, pungent, salty flavour that goes really,
0:08:49 > 0:08:53- really well with the lamb.- Tom, that smells and looks awesome, so...
0:08:53 > 0:08:55It's going to be lovely.
0:08:55 > 0:08:59Just going to put a little layer of tinfoil over the top.
0:08:59 > 0:09:01Just leave it to rest for a few minutes whilst we're finishing
0:09:01 > 0:09:03everything else.
0:09:03 > 0:09:07Veg offcuts like these broccoli stalks are often overlooked,
0:09:07 > 0:09:09but they are a perfect, cheap,
0:09:09 > 0:09:13surprisingly tasty accompaniment to our cost-cutting dish.
0:09:13 > 0:09:16The heads of broccoli, you cook them all for Sunday lunch,
0:09:16 > 0:09:18- you're left with the stalks, don't put them in the bin.- No!
0:09:18 > 0:09:20We're going to cook them, that's what we're going to do.
0:09:20 > 0:09:23Trim them all out and get rid of the woody element of it.
0:09:23 > 0:09:25They contain so much flavour.
0:09:25 > 0:09:29It tastes of broccoli, but it's got much more of a kind of crunchy texture to it
0:09:29 > 0:09:32rather than it being nice and soft.
0:09:32 > 0:09:34Make sure you keep as much of that lovely green
0:09:34 > 0:09:37and the little bits of leaves on it as possible.
0:09:39 > 0:09:42Melt some butter in the pan with a splash of water
0:09:42 > 0:09:43and a pinch of salt.
0:09:43 > 0:09:47Then cook the stocks for ten minutes until tender.
0:09:55 > 0:09:59All that chopping you did at the beginning and all that flavour now.
0:10:00 > 0:10:03- Smell it. It smells fantastic, doesn't it?- It does.
0:10:07 > 0:10:11- Look at that. How lovely is that? - Strain this lovely gravy.
0:10:14 > 0:10:18Some mashed potato here, chef. A little bit of your gravy.
0:10:18 > 0:10:22- That is awesome. The colours are wonderful.- Lovely.
0:10:22 > 0:10:25And that chilli really does bring it out.
0:10:25 > 0:10:28Tom's slow-cooked breast of lamb pairs perfectly with
0:10:28 > 0:10:31the crisp, flavoursome broccoli stalks,
0:10:31 > 0:10:33smooth mash and rich gravy,
0:10:33 > 0:10:36all topped off with the tangy, sharp salsa verde.
0:10:37 > 0:10:40As good a meat and two veg as you will ever see
0:10:40 > 0:10:41without breaking the bank.
0:10:43 > 0:10:46- Come on, then, guys, you want to get in and taste this.- Look at that.
0:10:46 > 0:10:50- It doesn't look like a budget meal, Tom. It looks brilliant.- Thank you.
0:10:50 > 0:10:53- And not very expensive to put together at all.- Yeah, exactly.
0:10:53 > 0:10:56And it should be that complete beautiful balance,
0:10:56 > 0:10:59and the saltiness of the anchovies, that's going to be the key.
0:10:59 > 0:11:03Tom, you don't need to sell it. It looks and smells mega.
0:11:04 > 0:11:07Rosemary, can you taste the rosemary coming through?
0:11:07 > 0:11:11Little bit of crunch on the broccoli stalk. Beautiful.
0:11:11 > 0:11:13It's that acidity, I just love it.
0:11:13 > 0:11:16And it works so well with the richness of the lamb.
0:11:16 > 0:11:19A lot of people say breast of lamb has quite a high fat content
0:11:19 > 0:11:20but, you've got to remember,
0:11:20 > 0:11:23in these slow-cooked dishes, a lot of that fat actually cooks away,
0:11:23 > 0:11:26but it does add to the richness of the dish.
0:11:26 > 0:11:30- Come on, Tom, have a little taste. - Thought you'd never ask, chef.
0:11:32 > 0:11:34Try the mash.
0:11:34 > 0:11:37I know you should never say how good your own cooking is, but...
0:11:37 > 0:11:40- But you're good. - That ain't bad, that.
0:11:40 > 0:11:44OK, so it is onto the wine, guys.
0:11:44 > 0:11:47We're talking inexpensive, good value wines today
0:11:47 > 0:11:51and I think Spain is a great place to look for good value for money.
0:11:51 > 0:11:55A lot of us associate Rioja with Spain
0:11:55 > 0:11:56but, actually, there's lots more to Spain,
0:11:56 > 0:12:00so I've picked wines from different regions, perhaps a bit lesser-known.
0:12:00 > 0:12:05So, wine number one is Minarete from the Ribera del Duero.
0:12:05 > 0:12:09It's from northern Spain, just a bit further down from Rioja.
0:12:09 > 0:12:12This is under £6, so it is £5.50.
0:12:12 > 0:12:16This is made with 100% tempranillo, that's the grape.
0:12:16 > 0:12:19It is known locally here as Tinta del Pais.
0:12:19 > 0:12:23- It smells great, doesn't it? That's got a fantastic, big, pungent... - A good, big nose, good.
0:12:23 > 0:12:26But the key with this, because there's quite a lot of acidity in
0:12:26 > 0:12:29the dish, Tom, I needed something as well that still had some freshness.
0:12:29 > 0:12:33- It's quite plummy. Mulberry.- The nose is really powerful, really big
0:12:33 > 0:12:37but, actually, the flavour is a lot more subtle than the smell.
0:12:37 > 0:12:40It tastes fantastic and huge value for money, that is.
0:12:40 > 0:12:42Really velvety smooth, isn't it?
0:12:42 > 0:12:46I think it's been vastly improved from pouring it into a jug.
0:12:46 > 0:12:49- Yeah, definitely helps.- It smoothes out the edges. It's lovely.
0:12:49 > 0:12:52OK, so this is your next one.
0:12:52 > 0:12:56So this is from further south, right down in Jumilla, in southern Spain.
0:12:56 > 0:12:58The wine is called Pasico.
0:12:58 > 0:13:02It is a blend of two grapes, Monastrell and Shiraz.
0:13:02 > 0:13:04This has a lovely freshness still, again,
0:13:04 > 0:13:06that's what's really important with these wines.
0:13:06 > 0:13:08The first wine is very big and strong
0:13:08 > 0:13:11- and this one has got a beautiful elegance to it.- More refined, yeah.
0:13:11 > 0:13:17- Yeah. How much more for a bottle is it?- So this is, not much, it's 5.99.
0:13:17 > 0:13:20So, only 50p more. So, we're not talking a huge amount.
0:13:20 > 0:13:25Still under six quid. The next one is a bit further north.
0:13:25 > 0:13:30It is Vina Zorzal, and this is Graciano.
0:13:30 > 0:13:33You may have had Graciano before. It's often in blends in Rioja.
0:13:33 > 0:13:35Graciano has really great acidity so, again,
0:13:35 > 0:13:40fantastic with this tanginess in your dressing, Tom.
0:13:40 > 0:13:46- This is a little bit more expensive. It's £6.75-ish.- It's very floral.
0:13:46 > 0:13:49It is. Exactly. That is the big difference between this and the others.
0:13:49 > 0:13:52It's much more perfume, much more floral.
0:13:52 > 0:13:54It is very, very good, I must say.
0:13:54 > 0:13:56For me, as soon as you put the nose in, it is more Rioja.
0:13:56 > 0:13:58Great food wine.
0:13:58 > 0:14:01Maybe not drinking sat out on the patio or whatever
0:14:01 > 0:14:05- but a very good food wine. - And dry.- Dry, yeah.
0:14:05 > 0:14:08The tannin levels are a bit higher in this.
0:14:08 > 0:14:13That's clearly my favourite. I know it's about £1, £1.50 more.
0:14:13 > 0:14:16- That goes with the lamb so well for me.- I think you're right.
0:14:16 > 0:14:18I think it works really well.
0:14:18 > 0:14:22It's got that freshness, but still enough power. It's got spice.
0:14:22 > 0:14:23Just quite a lot going on, really,
0:14:23 > 0:14:26so I think it is the best one for the dish.
0:14:26 > 0:14:28Is very, very good, I must say.
0:14:28 > 0:14:30- What a bargain dinner this is!- Yeah.
0:14:32 > 0:14:35I think this dish proves it's possible to eat like a king,
0:14:35 > 0:14:37on a budget, if you plan ahead.
0:14:37 > 0:14:40But writer Arabella Weir reckons good,
0:14:40 > 0:14:43healthy food is simply out of reach when money is tight.
0:14:45 > 0:14:50Now, I'm NOT poor and although I am a little bit fat,
0:14:50 > 0:14:53I can afford to choose not to be.
0:14:53 > 0:14:59I can afford a healthy, balanced diet in whatever form I desire.
0:15:02 > 0:15:06But it's another story for those strapped for cash.
0:15:07 > 0:15:11Not the, "Oh, dear, I can't afford fresh samphire this month,"
0:15:11 > 0:15:15type of strapped, but the half a million people forced to
0:15:15 > 0:15:18rely on handouts from food banks.
0:15:18 > 0:15:21The really broke don't have options.
0:15:22 > 0:15:26We all know that fruit and veg are healthier, but if you're hungry
0:15:26 > 0:15:29and your last 30p will buy you a whole packet of biscuits,
0:15:29 > 0:15:31or one single apple,
0:15:31 > 0:15:34which would you choose?
0:15:34 > 0:15:38And don't even get me started on the "it's got to be organic"
0:15:38 > 0:15:40farmers' market brigade,
0:15:40 > 0:15:42who bang on about how much cheaper it is
0:15:42 > 0:15:45to cook your own food than buy ready-made.
0:15:45 > 0:15:50'You can get a family-sized frozen lasagne for £3!'
0:15:50 > 0:15:53Nutritionally iffy, loaded with...
0:15:53 > 0:15:54HORSE WHINNIES
0:15:54 > 0:15:57..salt but, hey presto, that's dinner sorted,
0:15:57 > 0:16:02a bit of first-class protein thrown in and nobody goes to bed hungry.
0:16:02 > 0:16:05So, come on, you pretentious foodies, stop lecturing
0:16:05 > 0:16:08people with less cash than you about what THEY should be eating.
0:16:08 > 0:16:13I believe it is IMPOSSIBLE to eat well if you're poor.
0:16:16 > 0:16:18There is a big issue here. A cost issue.
0:16:18 > 0:16:22And that is the cost of fresh produce versus processed food.
0:16:22 > 0:16:26If you're a time-poor and low-income person and you're offered
0:16:26 > 0:16:31a large lasagne to feed a family of four, that's it, that's supper.
0:16:31 > 0:16:33But you're actually eating crap.
0:16:33 > 0:16:35If you are buying cheap, you have to question where it's from,
0:16:35 > 0:16:37how it's reared, why it's so cheap.
0:16:37 > 0:16:40All of us, whatever your budget, are guilty of not eating healthily.
0:16:40 > 0:16:42If you're a single parent, I guarantee as one,
0:16:42 > 0:16:44that the first thing you'll be thinking is,
0:16:44 > 0:16:46"I can't have people hungry."
0:16:46 > 0:16:48I mean, I was brought up by Scots and you only have to have had
0:16:48 > 0:16:51porridge once in your life to know that that's, you know...
0:16:51 > 0:16:53eating's not about pleasure, it's about staying alive.
0:16:53 > 0:16:56Porridge'll keep you going until lunchtime or further.
0:16:56 > 0:16:58- SCOTS ACCENT:- Cos you don't need any nice food,
0:16:58 > 0:17:00you just need something to fill your belly.
0:17:00 > 0:17:02My mum cooked everything from scratch.
0:17:02 > 0:17:05Didn't have loads of money, but she really instilled that in me.
0:17:05 > 0:17:08But there wasn't all of these aisles full of all of these
0:17:08 > 0:17:11bright-coloured things that are easy to buy and quick to cook,
0:17:11 > 0:17:12so it's different.
0:17:12 > 0:17:15Eating well can be one thing for one person
0:17:15 > 0:17:17and completely different for another.
0:17:17 > 0:17:19It might just be that feeling of feeling full.
0:17:19 > 0:17:22You can feel full with a packet of biscuits that cost 30p,
0:17:22 > 0:17:26whereas if you eat that apple, like you quite poignantly showed,
0:17:26 > 0:17:28that apple cost 30p, it's not going to fill me up.
0:17:28 > 0:17:30But the use of ingredients is massive.
0:17:30 > 0:17:33The idea of making your own pies, or the idea of just anything like that.
0:17:33 > 0:17:36- Sausages and... - You say, "Making your own pie."
0:17:36 > 0:17:38I'm thinking, "Oh, God. No, the time. I can't. Please!
0:17:38 > 0:17:40"Rolling out the pastry..."
0:17:40 > 0:17:42When you're exhausted and you get home thinking,
0:17:42 > 0:17:45"What on earth am I going to eat?" That's the challenge.
0:17:45 > 0:17:48The broccoli stalks - I would never think about using them.
0:17:48 > 0:17:49I just don't know that.
0:17:49 > 0:17:53I think if you have those resources available, it's much easier.
0:17:53 > 0:17:54Cheap cuts of meat,
0:17:54 > 0:17:57they take time and THAT'S the problem in people's lives.
0:17:57 > 0:18:02- It's not income. You can buy pulses, rice, lentils.- OK.
0:18:02 > 0:18:03Indian cuisine, which is,
0:18:03 > 0:18:06come on, known as one of the poorest countries around. Fantastic food.
0:18:06 > 0:18:09- True. A red lentil.- Slow-cooked and red lentils, beautiful.
0:18:09 > 0:18:12You know, very filling, a fantastic pulse to use.
0:18:12 > 0:18:16- Have you ever fed children lentils? - Er, no...- Good luck.
0:18:16 > 0:18:19You can deep-fry a lentil and you might be halfway there.
0:18:19 > 0:18:22I mean, I think you've got no chance.
0:18:22 > 0:18:2660p for a bag of lentils, four of us, no problem. Eurgh! Eurgh!
0:18:26 > 0:18:30Not a chance. But having the mental capacity and the space to go,
0:18:30 > 0:18:32"This week I will do six meals.
0:18:32 > 0:18:35"Two of them will come out of that new potato bag."
0:18:35 > 0:18:38Just having to think about three days in advance
0:18:38 > 0:18:40makes me want to go to bed.
0:18:40 > 0:18:42THEY CHUCKLE
0:18:42 > 0:18:44What do you think?
0:18:44 > 0:18:46Join in the discussion online at...
0:18:48 > 0:18:49..at the end of the show.
0:18:49 > 0:18:52Where you'll also find all this episode's recipes
0:18:52 > 0:18:53and drinks details.
0:18:55 > 0:19:00Cheap ingredients often just need a bit of good PR to sound attractive.
0:19:00 > 0:19:03Cheap doesn't particularly sound tasty, does it?
0:19:03 > 0:19:04Restaurateur Tony Kitous
0:19:04 > 0:19:07is a devotee of one ingredient that's tasty,
0:19:07 > 0:19:10versatile and fantastic value for money.
0:19:19 > 0:19:22If you want good food, you've got to pay for it.
0:19:22 > 0:19:24Or at least that's what we are all led to believe.
0:19:24 > 0:19:28But, actually, eating well does not have to come at a price.
0:19:29 > 0:19:31But as anybody from North Africa,
0:19:31 > 0:19:34the Middle East and India will tell you,
0:19:34 > 0:19:37flavoursome, healthy and cheap meals are ten a penny.
0:19:39 > 0:19:42And the ingredient that's at the heart of many of those
0:19:42 > 0:19:45cost-cutting dishes is the humble chickpea.
0:19:45 > 0:19:47If you are on a budget,
0:19:47 > 0:19:49I would definitely recommend dried chickpeas.
0:19:49 > 0:19:51They are cheap to buy
0:19:51 > 0:19:55and once you soak them overnight, it gives you double the amount.
0:19:56 > 0:19:59Cheap they might be, but beige, bland and boring, believe me,
0:19:59 > 0:20:01they are not!
0:20:01 > 0:20:03And they are good for you too.
0:20:03 > 0:20:06They are high in fibre, a great sauce of protein,
0:20:06 > 0:20:09they even reduce cholesterol.
0:20:09 > 0:20:13It's not just the health benefit or their value for money that's made
0:20:13 > 0:20:17them the staple of choice of so many nationalities around the world.
0:20:17 > 0:20:20Despite being cheap, chickpeas taste great
0:20:20 > 0:20:22and you can make all kinds of meals with them.
0:20:23 > 0:20:27Falafel is one of the most popular chickpea dishes out there.
0:20:27 > 0:20:29Even for breakfast.
0:20:29 > 0:20:33People get surprised that we have chickpeas for breakfast.
0:20:33 > 0:20:35I LOVE chickpeas for breakfast.
0:20:35 > 0:20:391.5kg of chickpeas, you can make about 150 pieces of falafel.
0:20:39 > 0:20:41This is HUGE value for money.
0:20:41 > 0:20:44You can feed a whole family for three days.
0:20:48 > 0:20:51Even on their own with a few key flavourings,
0:20:51 > 0:20:52chickpeas are delicious.
0:20:54 > 0:20:58This particular dish is a very simple dish.
0:20:58 > 0:21:00Boiled chickpeas, a little bit of lemon juice,
0:21:00 > 0:21:03a little bit of garlic, a little bit of cumin, salt.
0:21:03 > 0:21:05And this smells just amazing.
0:21:05 > 0:21:07I just can't wait to eat it.
0:21:07 > 0:21:10And we'll top it up with a dip made of tahini and yoghurt.
0:21:12 > 0:21:14Not only chickpea can make so many dishes with.
0:21:14 > 0:21:17You can even use chickpeas for puddings.
0:21:17 > 0:21:22Chickpea milk pudding is probably the equivalent to the
0:21:22 > 0:21:25panna cotta the Italians have.
0:21:25 > 0:21:27Ground-down chickpeas or gram flour
0:21:27 > 0:21:30forms the basis of this delicious dessert.
0:21:31 > 0:21:35It's a very cheap dish to make and, depending on the personal
0:21:35 > 0:21:39flavours and tastes, you can have it with either cinnamon,
0:21:39 > 0:21:43or either orange-blossom water or rosewater.
0:21:43 > 0:21:47You can see the mixture is thickening up and the flavours of
0:21:47 > 0:21:51the nuttiness of the chickpeas and the cinnamon is coming out.
0:21:52 > 0:21:56So, don't underestimate the not-so-humble chickpea.
0:21:56 > 0:21:58Not only are they incredibly cheap,
0:21:58 > 0:22:01they are also surprisingly versatile.
0:22:02 > 0:22:05Packed full of nutrition and fabulously flavoursome,
0:22:05 > 0:22:07for me this ingredient is an integral part
0:22:07 > 0:22:11of some of the tastiest food you can eat.
0:22:11 > 0:22:13Underrated by some, I think it is time
0:22:13 > 0:22:17we all wake up to just how good chickpeas actually are.
0:22:20 > 0:22:22I'll let you into a little secret.
0:22:22 > 0:22:25One of the most impressive desserts you can serve to your friends
0:22:25 > 0:22:28and family is actually a really cheap treat.
0:22:28 > 0:22:32This apple and blackberry souffle is fantastic value for money
0:22:32 > 0:22:36and will set you back less than £2 a serving.
0:22:36 > 0:22:38A delicate dish that's light on your stomach
0:22:38 > 0:22:42and even lighter on your wallet, a souffle is guaranteed to impress.
0:22:45 > 0:22:48What you need first of all is a creme patissiere.
0:22:48 > 0:22:51It's a custard, a French custard, thickened with flour.
0:22:52 > 0:22:55Heat up some milk, sugar and vanilla in a pan
0:22:55 > 0:22:57while separately whisking up four
0:22:57 > 0:22:59egg yolks with some caster sugar.
0:23:01 > 0:23:02Then add the flour.
0:23:07 > 0:23:09And mix that in.
0:23:09 > 0:23:11So far, so good up until this point.
0:23:14 > 0:23:16Souffles tend to scare people.
0:23:16 > 0:23:21They think, "Oh, my word, I can't do this. It's too complicated."
0:23:21 > 0:23:23But everybody enjoys eating a souffle.
0:23:23 > 0:23:26Once the milk starts to boil, remove it from the heat
0:23:26 > 0:23:31and slowly whisk it into the other ingredients.
0:23:31 > 0:23:33At this stage, we can remove the vanilla pod.
0:23:37 > 0:23:39This goes back into the pan.
0:23:41 > 0:23:44And back on the heat to boil.
0:23:44 > 0:23:47And you must carry on mixing, otherwise it will stick and burn.
0:23:47 > 0:23:52I'm making a thick custard that's going to bind the souffle
0:23:52 > 0:23:54and hold the souffle together.
0:23:56 > 0:23:59I'll put the creme patissiere in a bowl and leave that to cool.
0:24:01 > 0:24:04Using unsalted butter, coat your dishes thoroughly.
0:24:04 > 0:24:08Then add a dusting of sugar to help the souffles rise evenly.
0:24:10 > 0:24:13So, next step is really to assemble.
0:24:15 > 0:24:17Bramley apples, for me, are the best -
0:24:17 > 0:24:22lovely and sharp and great, great flavour of pure apple.
0:24:22 > 0:24:24Stew them down, blitz them up to a fine puree.
0:24:29 > 0:24:32Add the compote to the creme patissiere and whisk.
0:24:34 > 0:24:39And that's important that it must be really, really smooth. No lumps.
0:24:40 > 0:24:41We're ready there.
0:24:41 > 0:24:44Now...
0:24:44 > 0:24:45the egg whites.
0:24:46 > 0:24:49First, whisk the egg whites to a thick foam.
0:24:52 > 0:24:57Then add caster sugar and continue to whisk until you get soft peaks.
0:25:03 > 0:25:07There we go. Lovely. But you need to move swiftly now.
0:25:07 > 0:25:11Mix a third of the egg white into the creme patissiere mixture.
0:25:13 > 0:25:15If you don't mix quickly then the egg whites will collapse -
0:25:15 > 0:25:17that means your souffle won't rise.
0:25:17 > 0:25:21You've got to mix well, especially at the very beginning.
0:25:21 > 0:25:25Now, the next part, you have to be a little bit more delicate.
0:25:25 > 0:25:28Gently fold in the remaining egg whites
0:25:28 > 0:25:31until they've been evenly incorporated throughout the mixture.
0:25:32 > 0:25:36When mixed, add one spoonful to the base of each souffle mould.
0:25:37 > 0:25:39As a little surprise, I'm adding a ginger biscuit
0:25:39 > 0:25:42soaked in alcohol to really get those taste buds going.
0:25:44 > 0:25:46Any kind of booze. Just a little, little drop.
0:25:50 > 0:25:53Then fill each mould and remember to knock out any air bubbles.
0:25:58 > 0:25:59Straight into the oven.
0:26:02 > 0:26:06Bake for 8 to 10 minutes at 200 degrees centigrade and serve
0:26:06 > 0:26:10with a delicious sauce made of stewed, pureed blackberries.
0:26:12 > 0:26:15Right, guys, souffle time.
0:26:15 > 0:26:19- Wow!- Woo-hoo!- Oh, hello.
0:26:19 > 0:26:21A little bit of icing sugar. Come on, Kate,
0:26:21 > 0:26:22- come and grab one.- All righty.
0:26:22 > 0:26:25You can see already that they're really lovely and light and fluffy.
0:26:29 > 0:26:30I'll just do the two.
0:26:30 > 0:26:31TOM CHUCKLES
0:26:31 > 0:26:34- Thank you.- There you are. - Cheers, mate.
0:26:34 > 0:26:35No worries.
0:26:35 > 0:26:38- Make a little hole in there. - A little hole.
0:26:38 > 0:26:40And a bit of blackberry coulis. Look at that.
0:26:40 > 0:26:42Wow! Look at that!
0:26:42 > 0:26:43Ooh...
0:26:43 > 0:26:46I'm going to get straight in there, before they start to collapse.
0:26:46 > 0:26:48Dive in.
0:26:48 > 0:26:52- Ooh-hoo.- Mmm. Wow.- Mmm...
0:26:52 > 0:26:54Ooh-hoo.
0:26:54 > 0:26:55Good?
0:26:55 > 0:26:59- Amazing.- Very good, chef. - And so light.- That is good.
0:26:59 > 0:27:01Now, if you dig deep...
0:27:01 > 0:27:04- You find some treasure. - Mm.- Oh, yeah.
0:27:04 > 0:27:05KATE CHUCKLES
0:27:05 > 0:27:07Any ginger?
0:27:07 > 0:27:08A little ginger nut biscuit.
0:27:08 > 0:27:11That's a nice little present to get at the end, innit?
0:27:11 > 0:27:13- Mmm... - THEY CHUCKLE
0:27:13 > 0:27:16So, come on, get some of your wine.
0:27:16 > 0:27:19This is Il Cascinone, moscato passito.
0:27:19 > 0:27:21So, it's from Piedmont in northwest Italy.
0:27:21 > 0:27:24The grape is moscato and "passito" is referring to the fact that
0:27:24 > 0:27:26it's made from dried grapes.
0:27:26 > 0:27:28Sweet wines can be quite expensive,
0:27:28 > 0:27:30but this is a Billy bargain.
0:27:30 > 0:27:32It's in-between £7 and £8.
0:27:32 > 0:27:33You only need a half bottle.
0:27:33 > 0:27:37That would do at least six to eight, just a small glass to go with it.
0:27:37 > 0:27:39It's not too heavy, it's nice and light and fresh,
0:27:39 > 0:27:41so it's perfect for the flavours here.
0:27:41 > 0:27:43There's a little bit of spice to it.
0:27:43 > 0:27:46- It goes very well with that ginger biscuit.- Nice.
0:27:46 > 0:27:50It's just got enough sweetness to match this souffle. Beautiful.
0:27:50 > 0:27:52It feels quite luxurious to me
0:27:52 > 0:27:54and I can't believe you can make it inexpensively.
0:27:54 > 0:27:57Absolutely. I mean, it is very, very economical.
0:27:57 > 0:27:59It's cheaper than your wine, Kate.
0:27:59 > 0:28:03You're joking. You see, I thought I'd really nailed it with that.
0:28:03 > 0:28:05But no! You have to go one better, don't you?
0:28:05 > 0:28:07Oh, yeah.
0:28:07 > 0:28:10I'm passionate about great quality
0:28:10 > 0:28:13and that doesn't mean luxurious or expensive ingredients.
0:28:13 > 0:28:15I believe that whatever your budget, fantastic food
0:28:15 > 0:28:17and drink is ALWAYS within reach.
0:28:20 > 0:28:21Join us next time,
0:28:21 > 0:28:24when I'll be teaming up with award-winning chef Richard Corrigan.
0:28:24 > 0:28:26Who said, "Too many chefs"?
0:28:26 > 0:28:27Oh, dear!
0:28:27 > 0:28:29THEY CHUCKLE
0:28:29 > 0:28:32We'll be debating the future of family dinner time.
0:28:32 > 0:28:35If we don't sit around a dining table, society will crumble?!
0:28:36 > 0:28:38And I'll be giving tapas a British twist.