0:00:02 > 0:00:05All the supermarkets bombard us with special offers,
0:00:05 > 0:00:09so why don't you go out there and grab yourself a bargain?
0:00:09 > 0:00:11You'll save money,
0:00:11 > 0:00:12get big flavours
0:00:12 > 0:00:14and a tasty dinner.
0:00:15 > 0:00:19Today's show is all about getting more for less.
0:00:19 > 0:00:24Chef Angela Hartnett never goes anywhere without Jack Russell Alfie
0:00:24 > 0:00:27and today is no exception.
0:00:27 > 0:00:31- She's used to getting the most out of life.- Nice! Is this home?
0:00:31 > 0:00:35I'm challenging her to come up with a classy budget-busting dessert...
0:00:35 > 0:00:40If you went to some posh coffee shop it would cost you £3.50.
0:00:40 > 0:00:44..to rival my sophisticated rock-bottom risotto.
0:00:44 > 0:00:46I've got to say, this is absolutely amazing.
0:00:46 > 0:00:48Angela Hartnett said my risotto's OK.
0:00:48 > 0:00:50Quite gutted, really, but, no, lovely.
0:00:52 > 0:00:56Oliver Peyton discovers how to spice up his life on the cheap.
0:00:56 > 0:00:58- I don't need to go over there to smell it.- No, you don't.
0:00:58 > 0:01:01You'll be coughing if you go too close to it.
0:01:01 > 0:01:05Drinks expert Joe Wadsack blows me away with some bargain wines.
0:01:05 > 0:01:07For a fiver, you can't do any better.
0:01:07 > 0:01:09- Salute you on that, Joe. - Thank you very much, sir.
0:01:09 > 0:01:13Before we find out who's dish delivers more for less.
0:01:13 > 0:01:15Attack, Alfie! Attack!
0:01:18 > 0:01:20Welcome to Food & Drink.
0:01:25 > 0:01:29These days we're all looking for good value for money.
0:01:29 > 0:01:33Food prices have gone up 20% over the last few years,
0:01:33 > 0:01:36so we're all on the lookout for more for less.
0:01:36 > 0:01:39A little bit of loose tea will be fine, then.
0:01:39 > 0:01:41Direct from the garden!
0:01:43 > 0:01:47Fantastic flavour doesn't have to cost a fortune.
0:01:47 > 0:01:51The secret to making amazing, tasty food that's great value for money
0:01:51 > 0:01:53is to be clever with our ingredients.
0:01:53 > 0:01:57I tell you what. If it's any good, I'll come back
0:01:57 > 0:01:59and then, from then on, we can negotiate further.
0:01:59 > 0:02:03Use up leftovers, add lively spices to a recipe
0:02:03 > 0:02:06and revitalise tired old bottles of wine.
0:02:09 > 0:02:10Good boy. There you go.
0:02:10 > 0:02:13Right, then, Ange, the challenge for today
0:02:13 > 0:02:18is to come up with a dish that is high in flavour, low in cost.
0:02:18 > 0:02:21A value for money amazing dish, and... And!
0:02:21 > 0:02:25I've got a secret weapon. In tasting, I'm going to use Alfie,
0:02:25 > 0:02:27because I'm going to using beef.
0:02:27 > 0:02:31I'm going to be doing a braised shin of beef risotto with blue cheese.
0:02:31 > 0:02:34Loads of flavour, a value for money cut of beef,
0:02:34 > 0:02:36it's fantastic and a little bit, in this case,
0:02:36 > 0:02:38is going to go a long, long way.
0:02:38 > 0:02:42I'm going to do this beautiful baked vanilla custard in a pastry case
0:02:42 > 0:02:45- with tea-soaked prunes. - It does sound delicious.
0:02:45 > 0:02:48- Store cupboard ingredients? - All store cupboard ingredients.
0:02:48 > 0:02:51Eggs, flour, sugar, almonds, we've all got tea,
0:02:51 > 0:02:54and, you know, you can use extract or vanilla pods, you know,
0:02:54 > 0:02:57depending on your budget. The challenge is there, mister.
0:02:57 > 0:02:59Challenge is on. Come on, let's get cooking.
0:02:59 > 0:03:03- Alfie, you're with me, mate. - Alfie, you're so disloyal.
0:03:03 > 0:03:06Angela's making a vanilla tart with tea-soaked prunes
0:03:06 > 0:03:09that costs just 70 pence per slice,
0:03:09 > 0:03:10if you only eat one.
0:03:11 > 0:03:14My beef and blue cheese risotto
0:03:14 > 0:03:17comes in at just over a pound a portion at its cheapest.
0:03:17 > 0:03:20Pretty good value for a wholesome and filling main course.
0:03:20 > 0:03:23I'm using beef shin, a cheap cut of meat
0:03:23 > 0:03:27that marinades in half a bottle of budget red wine overnight.
0:03:27 > 0:03:29You can see what's happened here
0:03:29 > 0:03:33is that the beef shin has actually absorbed lots of that red wine...
0:03:33 > 0:03:36- Yeah.- ..and loads and loads of flavour and colour.
0:03:36 > 0:03:39I'm then going to use that stock to, then, cook the risotto,
0:03:39 > 0:03:42- so it's using everything. - Oh, that's smart, actually.
0:03:42 > 0:03:44That's a good idea like that.
0:03:44 > 0:03:48Searing the shin gives the meat colour, and adds in flavour.
0:03:48 > 0:03:52Hard-working muscles are the toughest but, also, the cheapest,
0:03:52 > 0:03:54and, I think, the tastiest cuts of meat,
0:03:54 > 0:03:57and need a long time in the oven.
0:03:57 > 0:03:59Slow-cooking may not sound very sexy,
0:03:59 > 0:04:03but, trust me, it's what'll give me the edge over Ange.
0:04:03 > 0:04:05So, you're hand making the pastry here?
0:04:05 > 0:04:09Yep. I mean, just, literally, mixing the flour with the butter.
0:04:09 > 0:04:11This is what we call a sweet pastry
0:04:11 > 0:04:13because, you know, we've added icing sugar,
0:04:13 > 0:04:16we've added some almonds in there and egg yolks,
0:04:16 > 0:04:19but, if you wanted to cut the cost more, you just do a shortcrust.
0:04:19 > 0:04:21So, 70p a portion. Is that using vanilla?
0:04:21 > 0:04:24Using vanilla extract, so it's not using the pods.
0:04:24 > 0:04:26That is very good value.
0:04:26 > 0:04:29If you went to some posh coffee shop it would cost you £3.50.
0:04:29 > 0:04:31You know it would!
0:04:31 > 0:04:32What about yours? What's your beef...
0:04:32 > 0:04:38Mine is coming out, I've worked it out, as £1.20 per portion
0:04:38 > 0:04:41if you don't use red wine.
0:04:41 > 0:04:42Now, this is the point.
0:04:42 > 0:04:46If you haven't got red wine and you want to do it super, super cheap,
0:04:46 > 0:04:50just replace that red wine with extra stock.
0:04:50 > 0:04:52And how would that affect the flavour, though?
0:04:52 > 0:04:56Well, I mean, to be honest, not too much.
0:04:56 > 0:04:58I mean, it's still going to taste fantastic.
0:04:58 > 0:05:01- I'm looking for clingfilm. Typical man.- Feel free to wander around.
0:05:01 > 0:05:03- You've just left me with nothing. - What are you looking for?
0:05:03 > 0:05:06- Clingfilm. Where is it, my love? - Clingfilm is...
0:05:06 > 0:05:09- Where have we got it?- I'll find it. In the pack. Hold on, mate!
0:05:09 > 0:05:12- I know where it is!- Thank you. I just want Tom Kerridge
0:05:12 > 0:05:14running round after me. That was my mission.
0:05:14 > 0:05:17- There you go, girl! There you go! There you go!- Thank you, love.
0:05:17 > 0:05:18I know my place.
0:05:18 > 0:05:21While Angela's pastry chills out for about half an hour,
0:05:21 > 0:05:25I add veg, bay leaves and star anise to my beef dish.
0:05:25 > 0:05:28These herbs and spices are the most cost-effective way
0:05:28 > 0:05:30to transform my dish,
0:05:30 > 0:05:33giving it a complex layer of flavours that will be hard to beat.
0:05:33 > 0:05:34What have you done?
0:05:34 > 0:05:36You thought I was making you a cup of tea, eh?
0:05:36 > 0:05:39Yeah, "Angela's got the kettle on, in my own house. I love this."
0:05:39 > 0:05:41Not interested. Not interested.
0:05:41 > 0:05:43What I've done is made Earl Grey tea
0:05:43 > 0:05:45and I'm literally going to soak them in there
0:05:45 > 0:05:47until they become so supersoft.
0:05:49 > 0:05:51And, while Angela's prunes are soaking,
0:05:51 > 0:05:54my beef shin goes into the oven for three to four hours.
0:05:54 > 0:05:56And do you look? Do you check it or you can leave it?
0:05:56 > 0:06:00Put it in, forget about it, we can take Alfie for another walk.
0:06:00 > 0:06:02Perfect. Well, I might have a cup of tea.
0:06:02 > 0:06:04You can take Alfie for another walk, Tom.
0:06:07 > 0:06:11How are your desserts these days, Tom? I hear a few little disasters.
0:06:11 > 0:06:12Yeah, my desserts...
0:06:12 > 0:06:15You know I've always been very, very good at pastry.
0:06:15 > 0:06:18I love that! I've always been very, very good at pastry!
0:06:18 > 0:06:22- I'll swerve that and make you a cup of tea.- Yeah, OK, fair enough.
0:06:22 > 0:06:25What were your first jobs working in kitchens?
0:06:25 > 0:06:28My first job ever catering was fish and chips.
0:06:28 > 0:06:30I was the chipper on a Friday night
0:06:30 > 0:06:33at my grandmother's fish and chip shop in Becontree.
0:06:33 > 0:06:36You know, on Friday night, there'd be a queue round the block.
0:06:36 > 0:06:38There was nothing else. There weren't burgers,
0:06:38 > 0:06:41- there weren't pizzas, it was fish and chips.- Friday night, fish supper.
0:06:41 > 0:06:43It was very good fish and chips.
0:06:43 > 0:06:45When I started playing around and experimenting,
0:06:45 > 0:06:47because there wasn't much money in our house,
0:06:47 > 0:06:50we never read had really expensive ingredients,
0:06:50 > 0:06:51so you could experiment.
0:06:51 > 0:06:53I was a lot freer to experiment
0:06:53 > 0:06:55because it didn't really matter too much.
0:06:55 > 0:06:57The cost implication wasn't huge.
0:06:57 > 0:06:58If you had a disaster...
0:06:58 > 0:07:03What? Like now? Like this disaster of rolling my tart?
0:07:03 > 0:07:05Right, we're just going to move that that way.
0:07:05 > 0:07:08It does look a little bit like I've done the pastry.
0:07:08 > 0:07:11- If we just do that.- Just do that.
0:07:11 > 0:07:15- Perfect.- This is the magic of doing things behind the curtain.
0:07:15 > 0:07:17Yeah, yeah, it really is. Like the Iron Curtain.
0:07:17 > 0:07:19I need that bit of pastry.
0:07:19 > 0:07:21- Go away!- It's coming.- Got it? - Yep, we're there.
0:07:21 > 0:07:24We've just got to squeeze that a little bit. You can unveil.
0:07:24 > 0:07:26- You ready?- Yeah, I'm going to put a bit of flour. Lovely.
0:07:26 > 0:07:29Ready? I'm going to unveil.
0:07:29 > 0:07:30- Go, go!- Ta-da!
0:07:30 > 0:07:32Beautiful. That's it.
0:07:32 > 0:07:35To be honest, this does look like I've been on your pastry section.
0:07:35 > 0:07:38Well, I'm happy. I'm happy a two-star chef has said that to me.
0:07:38 > 0:07:41- I'm fine with that. - And she's not wrong.
0:07:41 > 0:07:43Clingfilm is brilliant for blind baking,
0:07:43 > 0:07:46but do check that it's ovenproof before you use it.
0:07:46 > 0:07:48Out of sight, out of mind, I say.
0:07:48 > 0:07:52In the oven it goes for ten minutes while we regroup.
0:07:52 > 0:07:55Right, then, Ange, that's in. Let me make you a nice cup of tea.
0:07:55 > 0:07:57- I've been waiting for that, Tom. - We can chill out
0:07:57 > 0:07:59and not worry about the pastry any more.
0:07:59 > 0:08:02The holes and the leaky vanilla tart.
0:08:02 > 0:08:05It'll be fine, Tom. It'll be fine.
0:08:05 > 0:08:08One way to bring budget food to life is to add spice,
0:08:08 > 0:08:13like the star anise in my risotto or the vanilla in Angela's tart.
0:08:14 > 0:08:18Like most of us, Oliver Peyton loves the idea of being a spice master,
0:08:18 > 0:08:21but doesn't really know where to begin.
0:08:21 > 0:08:26Spices take our food on a culinary journey around the globe.
0:08:26 > 0:08:28It transforms the most humble of ingredients
0:08:28 > 0:08:31into an aromatic assault on our taste buds.
0:08:31 > 0:08:33If you know how to use them.
0:08:35 > 0:08:37Award-winning chef Paul Merrett is up for the challenge
0:08:37 > 0:08:40of broadening my spice horizons.
0:08:40 > 0:08:44He was born in the exotic East African spice island of Zanzibar
0:08:44 > 0:08:48where the cuisine is a melting pot of Arab, Indian
0:08:48 > 0:08:50and even Chinese influences.
0:08:50 > 0:08:53A long way from my Irish roots.
0:08:53 > 0:08:55Growing up in Zanzibar, how has that influenced your cooking?
0:08:55 > 0:08:58It's a very, very poor place.
0:08:58 > 0:09:00People don't have a lot of food
0:09:00 > 0:09:02and they don't have a lot of money to spend on food,
0:09:02 > 0:09:06but my mum's kitchen had more spices in it
0:09:06 > 0:09:08than are on this table at the moment.
0:09:08 > 0:09:11These simple ingredients represent a really affordable way
0:09:11 > 0:09:15of turning the most basic food into something amazing.
0:09:15 > 0:09:17Off the scale!
0:09:17 > 0:09:20'Now that's something I want to see and taste
0:09:20 > 0:09:23'and Paul can't wait to show me how to do it.'
0:09:25 > 0:09:29Spices, they add layers of flavour.
0:09:29 > 0:09:31They don't necessarily, punch you in the taste buds.
0:09:31 > 0:09:33That's not what spices are about.
0:09:33 > 0:09:36You only need a few to make a big difference.
0:09:36 > 0:09:40The thing I need to learn is which few.
0:09:40 > 0:09:43These are fennel seeds which aren't hot at all in any way.
0:09:43 > 0:09:45The cumin seeds are my favourite ones.
0:09:45 > 0:09:47A really woody sort of flavour.
0:09:47 > 0:09:49These are dried chilli flakes.
0:09:49 > 0:09:51These guys need respect. These are hot.
0:09:51 > 0:09:53You know when you go to your local Indian
0:09:53 > 0:09:55and you bite on something in the rice and go,
0:09:55 > 0:09:58"Whoa! What was that?" That's what it was. It was a cardamom pods.
0:09:58 > 0:10:00We're going to throw that in, husks and all,
0:10:00 > 0:10:04and we'll also add some fenugreek which is quite an odd spice.
0:10:04 > 0:10:08It's got a very distinctive, almost oniony flavour, I think.
0:10:08 > 0:10:12Those, I can almost guarantee, are always in my cupboard.
0:10:12 > 0:10:15This basic five-spice mix can be made into a paste
0:10:15 > 0:10:18and will transform the most simple of ingredients
0:10:18 > 0:10:21into something amazing.
0:10:21 > 0:10:23- So, what next, captain? - We're going to cook something
0:10:23 > 0:10:27called Kuku Aku Paka. It's chicken cooked in coconut milk.
0:10:27 > 0:10:30This is a dish that Paul's mum used to cook when he was a kid.
0:10:30 > 0:10:34It's cheap and cheerful and costs just over £1.50 a head.
0:10:34 > 0:10:36It uses spices he grew up eating -
0:10:36 > 0:10:41cardamom pods, coriander seeds, cumin seeds and whole cloves.
0:10:41 > 0:10:45By heating them, we're releasing all those volatile oils
0:10:45 > 0:10:47and actually increasing the flavour.
0:10:47 > 0:10:50- I don't need to go over there to smell it.- No, you don't.
0:10:50 > 0:10:52You'll be coughing if you go too close to it.
0:10:52 > 0:10:58This dish is all about the spices balancing with the creamy coconut.
0:10:58 > 0:11:02Grinding the toasted spices releases all their oils and flavours.
0:11:02 > 0:11:06They smell amazing. Turmeric will give the dish a bit of colour.
0:11:06 > 0:11:09Add the spice mix when the pan is at its hottest.
0:11:09 > 0:11:11So, we're going to add the tomato.
0:11:14 > 0:11:17'I'm not sure I'm ready to give myself the title of spice master.
0:11:17 > 0:11:20'I'll give that one to Paul, but I have learned a lot
0:11:20 > 0:11:22'and I'm looking forward to doing my homework.'
0:11:22 > 0:11:24- I mean, this is a beautiful dish. It's also not very heavy.- No.
0:11:24 > 0:11:26You know, and it isn't very...
0:11:26 > 0:11:28- Even better, it's not expensive. - Yeah, that's amazing.
0:11:28 > 0:11:30It's not bad, is it? All those flavours.
0:11:30 > 0:11:33It's easy to forget that spices
0:11:33 > 0:11:37have been the inspiration for poetry, world trade and even war,
0:11:37 > 0:11:39but these days, when it comes to flavour,
0:11:39 > 0:11:42spices absolutely offer the best value for money.
0:11:49 > 0:11:52It's crunch time for Angela's tart case.
0:11:52 > 0:11:54I've got nothing to worry about.
0:11:54 > 0:11:56My beef shin will be falling off the bone
0:11:56 > 0:11:59after its long slow-cook in the oven.
0:11:59 > 0:12:01- Smelling good, Tom. - Smells great, doesn't it?
0:12:01 > 0:12:04- Hey!- Hello, Joe.- Hello. You all right?
0:12:04 > 0:12:06- Listen, we're watching the pennies this week.- We are.
0:12:06 > 0:12:07What have you got for us?
0:12:07 > 0:12:10I've got three ways to get the best out of your drink.
0:12:10 > 0:12:12Maybe the drink's a bit out of condition,
0:12:12 > 0:12:15it'd be left over, or the wine's a bit too old to taste nice any more.
0:12:15 > 0:12:18- Wine left over?- I know. It doesn't happen in my house.
0:12:18 > 0:12:20I was going to say, you've never been to my house, obviously.
0:12:20 > 0:12:23Well, the first one is this. I put a coin in here.
0:12:23 > 0:12:25Can you see there's a copper coin in there?
0:12:25 > 0:12:27- Yeah, like a one penny piece? - Yeah, a 1p piece.
0:12:27 > 0:12:29Sometimes, when you get a bottle of wine,
0:12:29 > 0:12:32it smells a bit rubbery or doesn't smell as fresh as they should be.
0:12:32 > 0:12:34That's just because they've been starved of oxygen.
0:12:34 > 0:12:37- They've been starved in the bottle. - It's not going through the cork
0:12:37 > 0:12:38- like normal.- Indeed, yeah.
0:12:38 > 0:12:41- By putting a coin in, that instantly disappears.- It won't taint it?
0:12:41 > 0:12:43It won't get that tannin sort of metallic flavour?
0:12:43 > 0:12:46If anything, it makes it fresher and it makes a smell fresher too.
0:12:46 > 0:12:47Wow, OK, nice.
0:12:47 > 0:12:51Next one, get a decanter, a bit of ruby port,
0:12:51 > 0:12:54you're just going to put a bit into a decanter like that,
0:12:54 > 0:12:56so, there you are, about a whisky measure.
0:12:56 > 0:12:58You're just going to swirl it in the decanter,
0:12:58 > 0:13:01and, then, you put any old, tired, lifeless wine into the decanter.
0:13:01 > 0:13:04- What happens with that? - You can use it for anything else.
0:13:04 > 0:13:08The alcohol in the port and the really sweet fruit of the port
0:13:08 > 0:13:11just lines the decanters. You can see, it's just a lining really.
0:13:11 > 0:13:13- Yeah.- You want it so there's none left,
0:13:13 > 0:13:15and, then, when you put the wine in, that tiny hit of alcohol
0:13:15 > 0:13:18- just gives it a bit of a... - Life.- Yeah, a bit of a suntan.
0:13:18 > 0:13:21- Just to revitalise it, in a way. - Exactly.- OK. Nice.
0:13:21 > 0:13:25Right, lastly, I'm going to make a drink.
0:13:25 > 0:13:28With sauvignon blanc, sometimes sauvignon blanc is sold a year old,
0:13:28 > 0:13:31and, actually, the kind of sauvignon blancs that we like to drink now,
0:13:31 > 0:13:33like New Zealand sauvignon, only really keeps
0:13:33 > 0:13:35for about 8 to 12 months maximum,
0:13:35 > 0:13:38so how do we make a drink out of it that's nice?
0:13:38 > 0:13:42You put in equal parts of sauvignon blanc...
0:13:44 > 0:13:47- This is just sparkling mineral water.- Yes.- It's like a spritzer.
0:13:47 > 0:13:50Yeah, it's a spritzer with a little twist.
0:13:50 > 0:13:52The twist is lots of lemon oil
0:13:52 > 0:13:55and the secret weapon is elderflower cordial.
0:13:55 > 0:13:58- That's going to be refreshing, I've got to say.- It's nice.
0:13:58 > 0:14:00- It's like the ultimate summer drink. - It just goes so well like this.
0:14:00 > 0:14:03The fact that you've added loads of extra stuff to it,
0:14:03 > 0:14:05- you're getting more for less, there. - You are.
0:14:05 > 0:14:08You know what I would call this? Vino Collaps-o,
0:14:08 > 0:14:11because, you know, you're on holiday... It's a holiday drink,
0:14:11 > 0:14:13and you drink it thinking, "That's nothing,"
0:14:13 > 0:14:16and have another glass and, before you know it, you've collapsed.
0:14:18 > 0:14:22- Tom, aren't you impressed it hasn't fallen apart?- No, look at that.
0:14:22 > 0:14:25It's perfect. It's made by the perfect pastry chef, you know, Ange,
0:14:25 > 0:14:26who'd have thought?
0:14:26 > 0:14:29Despite the beauty of this and the absolute miracle
0:14:29 > 0:14:31- that it has held together. - It's come out beautifully.
0:14:31 > 0:14:34It's been great, but sometimes you might get a little gap.
0:14:34 > 0:14:36You just take a bit of the raw stuff, because you
0:14:36 > 0:14:39always have a little bit left, and you literally, a bit like Polyfilla,
0:14:39 > 0:14:43just while it is still sort of warm, just fill in any little gap.
0:14:43 > 0:14:45In a belt and braces move,
0:14:45 > 0:14:48Angela seals her pastry base with an egg yolk wash.
0:14:48 > 0:14:51This hardens as it cooks for another five to ten minutes
0:14:51 > 0:14:54while she makes a start on the vanilla custard.
0:14:54 > 0:14:57I thought I had it in the bag with my beef risotto
0:14:57 > 0:14:59after Ange's pastry disaster,
0:14:59 > 0:15:01but now she's got me worried.
0:15:01 > 0:15:04- Are you crying, Tom? - I cry a lot when it comes to onions.
0:15:04 > 0:15:07- I don't know what it is.- You will be fine. It will be all right.
0:15:07 > 0:15:08Alfie will eat it, even if I don't.
0:15:08 > 0:15:11No, yeah, you will be fine, don't worry.
0:15:11 > 0:15:12It will be good.
0:15:12 > 0:15:15There is that trick, apparently, if you put a spoon in your mouth...
0:15:15 > 0:15:18- I am not falling for that! - It's true!- Honestly,...
0:15:18 > 0:15:21You put a spoon put a spoon, the concentration of holding
0:15:21 > 0:15:23a spoon with your teeth stops you crying.
0:15:23 > 0:15:24I bet it will work.
0:15:24 > 0:15:27Come on, Kerridge. Put your spoon in, let's see.
0:15:27 > 0:15:29I am going to see if this works. This could be...
0:15:29 > 0:15:32- This could change your life, Tom. - This could change my life.
0:15:32 > 0:15:34I think this is just a case of Angela Hartnett making me
0:15:34 > 0:15:37- look like an idiot.- Go on. No, honestly, I have done it.
0:15:37 > 0:15:42I am a good Catholic girl, I would not lie. Even Alfs is watching you.
0:15:42 > 0:15:45Let me see. Look up? You are not crying, Tom, you see.
0:15:45 > 0:15:48- I'm not crying!- You are, I told you, you see? The concentration.
0:15:48 > 0:15:50It's mind over matter.
0:15:50 > 0:15:52- That is amazing! - SHE LAUGHS
0:15:54 > 0:15:58If this was a top tips contest, Angela would win hands down!
0:15:58 > 0:16:03She adds her vanilla seeds to the cream - pretty straightforward -
0:16:03 > 0:16:05while my onions sweat.
0:16:05 > 0:16:06Just like me.
0:16:06 > 0:16:08You are going to put a bit of butter at the end, aren't you?
0:16:08 > 0:16:11Butter would be nice, but as we are doing it on a budget,
0:16:11 > 0:16:13I am just going to use the cheese as the thing that enriches it.
0:16:13 > 0:16:16- Yeah, yeah, yeah.- How do you serve it in your household?
0:16:16 > 0:16:18- I like it on a plate, to be honest. - So it is loose?
0:16:18 > 0:16:21And partly because I like to sort of take the plate
0:16:21 > 0:16:22and bang the base of it.
0:16:22 > 0:16:25So I put the risotto on the plate and do that to tap it,
0:16:25 > 0:16:29to flatten it out. I think that can tell good consistency.
0:16:29 > 0:16:31Oh, my days! Another tip!
0:16:31 > 0:16:35Ange whisks the warm vanilla cream into the egg yolks to make
0:16:35 > 0:16:38a divine custard for her tart.
0:16:38 > 0:16:41That flavour together of cream, sugar and vanilla
0:16:41 > 0:16:42is beautiful, isn't it?
0:16:43 > 0:16:47I need to up my game if I'm going to stand a chance of thrashing Ange.
0:16:47 > 0:16:50This wicked stock made from the beef shin marinade
0:16:50 > 0:16:52will give her a run for her money.
0:16:52 > 0:16:54Bring it on, Hartnett!
0:16:54 > 0:16:56So leave it there 160 about 20, 25 minutes.
0:16:56 > 0:16:59- You know, until this is just set. - Just set.- Slightly wobbly.
0:16:59 > 0:17:01- So you want it just...- Just set.
0:17:01 > 0:17:04Just to come out and then leave to cool on a rack or something.
0:17:04 > 0:17:05That tastes good, actually.
0:17:05 > 0:17:08I have been feeling a bit flu-y and this is nourishment.
0:17:08 > 0:17:09See, it's perfect.
0:17:09 > 0:17:11It is the perfect sort of food for if you have been feeling
0:17:11 > 0:17:13a little under the weather.
0:17:17 > 0:17:20- So I will stick that down there to cool.- Lovely.
0:17:21 > 0:17:25- All this talk of budget meals, it has got me thinking.- Oh, Lord!
0:17:25 > 0:17:28Here we go... You are going to get me back for the spoon, I can feel it!
0:17:28 > 0:17:31- Oh, yeah, maybe! Maybe. Joe!- Yes?
0:17:32 > 0:17:35- I was just doing the crossword.- Oh, Joe!- I have got something for you.
0:17:35 > 0:17:39- You are still here, Joe.- I'm going to go into my pantry...- Oh, no!
0:17:39 > 0:17:41- I hate it when he says that! - Alfie, go with them.
0:17:41 > 0:17:45- Go and check what they are up to, Alfie. Check them out.- This...
0:17:45 > 0:17:47- may well get you thinking.- OK.
0:17:49 > 0:17:51- Budget things.- Yeah.
0:17:51 > 0:17:55Can you really tell the difference between expensive and cheap?
0:17:55 > 0:17:56Oh, God.
0:17:57 > 0:17:59Chocolate. Three different types.
0:17:59 > 0:18:03There is an expensive one, there is a budget one and a mid-way...
0:18:03 > 0:18:06- Oh, sorry.- No looking.- Oh, sorry.
0:18:06 > 0:18:08Now, turn the other way just in case
0:18:08 > 0:18:11- some branding or stamping appears. - OK. Apologies.
0:18:11 > 0:18:12So you have to pick it out,
0:18:12 > 0:18:15stick it in your mouth without looking at the other side.
0:18:15 > 0:18:17Feel free, guys. Get in there. Have a bit of chocolate.
0:18:17 > 0:18:19See if you can tell me which one is which.
0:18:19 > 0:18:21'What I know, that they don't,
0:18:21 > 0:18:23'is that the cheapest chocolate is in the middle.
0:18:23 > 0:18:26'The most expensive is closest to Angela
0:18:26 > 0:18:29'and the mid-range is closest to me.'
0:18:29 > 0:18:30I would say, looking at that,
0:18:30 > 0:18:33I would think that that is the more expensive. Only because it seems...
0:18:33 > 0:18:35- Shinier.- Yeah, and that seems like it splits a bit.
0:18:35 > 0:18:38- I don't know, but anyway, let's give it a shot. Let's go.- Come on.
0:18:38 > 0:18:41- But actually, this one looks quite expensive.- Yeah, that looks posh...
0:18:41 > 0:18:42It looks like a proper...
0:18:42 > 0:18:47like baked porcelain, it looks like stone.
0:18:47 > 0:18:51It has got a snap to it. That is always a good sign.
0:18:51 > 0:18:53Ange has already wolfed down the most expensive
0:18:53 > 0:18:56and has moved straight to the cheapest.
0:19:00 > 0:19:02- My hunch so far... Middle.- That one.
0:19:02 > 0:19:04That one's more expensive than that one.
0:19:04 > 0:19:06- More expensive than that one? - I think.- OK.
0:19:06 > 0:19:08It could all go horribly wrong, now.
0:19:08 > 0:19:10I am saying this is the more expensive one.
0:19:10 > 0:19:14- That is the most expensive one?- Yes. - What about you, Joe?
0:19:14 > 0:19:17I am... Cheap, medium, expensive.
0:19:17 > 0:19:19- Cheap, medium, expensive?- Yeah.
0:19:19 > 0:19:21Joe, you just got that right, my friend.
0:19:21 > 0:19:26- Well done, Joe! Good man! - Cheap, medium, expensive.- You see?
0:19:26 > 0:19:30- I told you I like the cheap stuff! - The most expensive one is Italian.
0:19:30 > 0:19:33Brilliant! It just gets better, doesn't it?
0:19:33 > 0:19:37This one is a Swiss chocolate. And the one in the middle...
0:19:37 > 0:19:40- The one I liked?- The one that you liked the best...
0:19:40 > 0:19:43- Cheap as chips.- Comes from a budget supermarket with...
0:19:43 > 0:19:46- we don't know where it's from. - You could cook with all of those.
0:19:46 > 0:19:48That is much better than most chocolate most people cook with
0:19:48 > 0:19:50for chocolate desserts, isn't it?
0:19:50 > 0:19:52- That would make a lovely chocolate. - Mm.
0:19:53 > 0:19:57Here you go, girl. Just to show that cheap does not always mean rubbish.
0:19:57 > 0:20:00No, indeed. And you are not going to waste all that, are you?
0:20:00 > 0:20:03- Still got quite a bit there.- That is not going to go in the bin, girl.
0:20:03 > 0:20:06Because that would mean throwing money down the drain.
0:20:06 > 0:20:07Indeed, indeed.
0:20:07 > 0:20:09Food writer Kim Billy Wilson was to find out
0:20:09 > 0:20:13if "waste not, want not" really is as easy as it sounds.
0:20:16 > 0:20:20We throw away 15 million tonnes of food every year in Britain -
0:20:20 > 0:20:23half of it from our domestic kitchens!
0:20:23 > 0:20:27Like most people, I have gotten used to recycling my newspapers,
0:20:27 > 0:20:29my glass, plastic...
0:20:29 > 0:20:30but when it comes to the food bin,
0:20:30 > 0:20:32apparently I have been getting it all wrong.
0:20:34 > 0:20:38'Chef Richard Fox is passionate about creating amazing food
0:20:38 > 0:20:42'out of the sort of stuff I'd throw away without a second thought.
0:20:42 > 0:20:44'He reckons all of this
0:20:44 > 0:20:47'can be turned into delicious, top-notch grub.'
0:20:48 > 0:20:51Some of this stuff, frankly, looks kind of nasty!
0:20:51 > 0:20:52THEY LAUGH
0:20:52 > 0:20:54- So put your money where your mouth is.- No problem.
0:20:54 > 0:20:57Let's start with vegetables, the worst offenders.
0:20:57 > 0:20:59We can make our broccoli last longer.
0:20:59 > 0:21:00So I would blanch that,
0:21:00 > 0:21:04slightly under-cook it, and then straight into iced water,
0:21:04 > 0:21:08put it into a plastic container with a lid on.
0:21:08 > 0:21:11And you have got perfect broccoli for days.
0:21:11 > 0:21:14- Really?- A good three or four days.
0:21:14 > 0:21:17- We throw away 60 pence in the pound of pre-prepared bagged salad.- Wow!
0:21:17 > 0:21:1960, more than half.
0:21:19 > 0:21:22There must be a way that we can make our salads last longer.
0:21:22 > 0:21:24Don't keep it in the bag.
0:21:24 > 0:21:27Take a plastic container, one of these, sprinkle it with cold water.
0:21:27 > 0:21:31- OK.- Line the container, put your leaves in the container,
0:21:31 > 0:21:34put another piece over the top,
0:21:34 > 0:21:36sprinkle cold water on and then a lid.
0:21:36 > 0:21:40- And that will last five times longer.- Fantastic.
0:21:40 > 0:21:42'And if it's too late to save that salad,
0:21:42 > 0:21:46'it can be turned into a delicious lettuce pesto which,
0:21:46 > 0:21:49'when combined with another of our most wasted ingredients,
0:21:49 > 0:21:52'becomes a delicious, quick and easy weekday supper.'
0:21:54 > 0:21:56We throw away 1.4 million sausages every day...
0:21:56 > 0:22:00- My goodness!- ..in the UK. - That is ridiculous.- It's shocking.
0:22:00 > 0:22:05For this dish, you get some nice fried-off crumbled sausage meat.
0:22:05 > 0:22:08Any raw meat you have got in your fridge.
0:22:08 > 0:22:12I would always cook it, and then you can add it to another meal which can
0:22:12 > 0:22:15then be frozen or add it to a sauce which can be frozen.
0:22:15 > 0:22:19My mind, dairy is a lot like meat, so once you have hit the date,
0:22:19 > 0:22:21probably best to avoid?
0:22:21 > 0:22:23That is true. But you can freeze dairy.
0:22:23 > 0:22:26You can freeze milk, you can freeze egg whites.
0:22:26 > 0:22:29A lot of people keep their eggs in the fridge.
0:22:29 > 0:22:33- If you do, you can add four weeks on to that date.- Four weeks?- Yes.
0:22:33 > 0:22:35If you keep it in the fridge.
0:22:35 > 0:22:38That's incredible! Who knew?!
0:22:38 > 0:22:41Richard's pesto and sausage pasta is ready to taste
0:22:41 > 0:22:44and I have to say, it looks amazing!
0:22:44 > 0:22:49- There is nothing wrong with that at all.- The thing is...
0:22:49 > 0:22:51you have got nothing to lose.
0:22:51 > 0:22:53This is food that was going to go into the bin.
0:22:53 > 0:22:58So the worst-case scenario, if you get it wrong, and you won't,
0:22:58 > 0:23:00is that it is going to go in the bin.
0:23:00 > 0:23:04- But honestly, that is so easy. - It's delicious.
0:23:04 > 0:23:06I am as guilty as the next person of throwing things away
0:23:06 > 0:23:09when they start to look a little bit unappealing.
0:23:09 > 0:23:12But Richard has shown me that with a little bit of imagination,
0:23:12 > 0:23:14you can give your old food a new lease of life.
0:23:14 > 0:23:17And I promise you, you would not be able to tell from the taste.
0:23:20 > 0:23:22It's full steam ahead!
0:23:22 > 0:23:26I thought I had it in the bag after pastry-gate but it looks like
0:23:26 > 0:23:28Ange might have snatched victory
0:23:28 > 0:23:30from the jaws of defeat with that tart.
0:23:30 > 0:23:34I've got the metal tray underneath, because although I am very happy
0:23:34 > 0:23:36that it has not leaked everywhere after my fiasco of pastry...
0:23:36 > 0:23:38Yes, a little nerve-racking at first.
0:23:38 > 0:23:40I'm going to be sure and keep the tray underneath.
0:23:40 > 0:23:43I am ready, where are you? Come on!
0:23:43 > 0:23:46'I've stripped all the shin meat off the bone - well, it virtually
0:23:46 > 0:23:49'fell off, to be honest - and now I'm adding it to the risotto.'
0:23:49 > 0:23:54- That looks stunning.- And then some blue cheese.- OK. Beautiful.
0:23:57 > 0:24:01- I'm happy with that.- Just a little bit more stock, just a little.
0:24:01 > 0:24:04That is delicious. Ooh, la la.
0:24:04 > 0:24:05I'm well pleased
0:24:05 > 0:24:08with my rich and creamy beef shin and blue cheese risotto.
0:24:08 > 0:24:12Coming in at just £1.20 a head at its cheapest and feeding eight,
0:24:12 > 0:24:16it's a dish that delivers a lot of bang for your buck.
0:24:16 > 0:24:21Alfie, it is ready for risotto time, mate. Look at that, mate.
0:24:21 > 0:24:24Oh, lovely! Look at you showing off!
0:24:24 > 0:24:27Angela's vanilla tart with Earl Grey prunes can be
0:24:27 > 0:24:29made for as little as 70 pence a portion
0:24:29 > 0:24:33and in spite of the pastry mishap, it's a thing of beauty.
0:24:33 > 0:24:37- For budget, it looks fantastic. Doesn't it?- Knife, fork and spoon.
0:24:37 > 0:24:38Thanks, mate.
0:24:40 > 0:24:43- Mm!- Oh, wow!- It has got so much tang and savour.
0:24:43 > 0:24:45It has got the creaminess of the cheese,
0:24:45 > 0:24:48the meat melts in the mouth...
0:24:48 > 0:24:51It has got a massive tasty savoury mushroomy kick.
0:24:51 > 0:24:53This is absolutely my dream food.
0:24:53 > 0:24:56I have got to say, this is absolutely amazing.
0:24:56 > 0:24:59- Angela Hartnett said my risotto is OK.- I'm gutted, really!
0:24:59 > 0:25:00But no, lovely.
0:25:02 > 0:25:03So what have you got, Joe?
0:25:03 > 0:25:08I have gone for something juicy, soft, easy going, bit of perfume.
0:25:08 > 0:25:09And that is Pinot Noir.
0:25:09 > 0:25:12But I have had to choose something fairly inexpensive.
0:25:12 > 0:25:14- And this wine is a fiver. - You see, that is surprising.
0:25:14 > 0:25:17Because Pinot Noir I always assume is expensive...
0:25:17 > 0:25:18- Expensive, yeah. Yeah. - And most of it is.
0:25:18 > 0:25:20And if you are going to buy a cheap Pinot Noir,
0:25:20 > 0:25:23it is probably going to be from South America, particularly Chile.
0:25:23 > 0:25:26So this is a wine called Estevez Pinot Noir,
0:25:26 > 0:25:30- from the Central Valley of Chile. - It looks very clear and light.
0:25:30 > 0:25:33Yeah, it looks like a summer red, doesn't it?
0:25:33 > 0:25:34It is a soft, gentle wine.
0:25:34 > 0:25:37It smells very sweet and story strawberry-ish and raspberry...
0:25:37 > 0:25:39But having said that, it is not jammy.
0:25:39 > 0:25:43When you put it in your mouth, you find it is kind of...herby.
0:25:43 > 0:25:47- I think for a fiver, you can't do any better than that.- It's not bad.
0:25:47 > 0:25:49There are other wines on the Food & Drink website,
0:25:49 > 0:25:51which may be a little bit sprauncier than this,
0:25:51 > 0:25:54- but there are other choices, so have a look.- I salute you on that.
0:25:54 > 0:25:55Thank you very much, sir.
0:25:55 > 0:25:59And you'll also find our budget-busting recipes there.
0:25:59 > 0:26:01And now, time for pud!
0:26:01 > 0:26:04I know you were worried about it, but that looks incredible.
0:26:04 > 0:26:08That looks like it was rolled by hand, doesn't it? It literally was!
0:26:08 > 0:26:10SHE LAUGHS
0:26:10 > 0:26:13I love simple presentation like this. This is beautiful to behold.
0:26:13 > 0:26:16I have got a friend who would say, "That is a little slice of heaven."
0:26:16 > 0:26:20- "A little slice of heaven." - It is a little slice of heaven.
0:26:20 > 0:26:22Let's hope it tastes like heaven.
0:26:22 > 0:26:26- And prunes. Happy days!- OK.
0:26:26 > 0:26:29- Oh, it is beautifully set. Perfect.- Mm.
0:26:29 > 0:26:32The greatest thing about this tart, for me, is the sugar content.
0:26:32 > 0:26:34That there is not very much there.
0:26:34 > 0:26:37This is some of the nicest food, two of the nicest dishes that I think
0:26:37 > 0:26:40both myself and Joe would have eaten whilst doing Food & Drink.
0:26:40 > 0:26:43This is absolutely, easily, right up there in the top few dishes.
0:26:43 > 0:26:46- For the money, yeah.- It's fantastic. It gives your mouth a hug.
0:26:46 > 0:26:50I don't think it is a competition, Tom, cos they are very different.
0:26:50 > 0:26:53I mean, obviously mine is better and yours is, you know...
0:26:53 > 0:26:55So we will just see what wine you have got, Joe.
0:26:55 > 0:26:57I have brought a very special wine. A very interesting wine.
0:26:57 > 0:27:01But most importantly, a brilliantly reasonably-priced wine.
0:27:01 > 0:27:02Is it a dessert wine?
0:27:02 > 0:27:05This is a dessert wine and it is called Passito de Pantelleria.
0:27:05 > 0:27:08These wines, they remind me of creme brulee.
0:27:08 > 0:27:10- You serve that chilled? - Yeah, it's chilled.
0:27:10 > 0:27:13- It has been out of the fridge about five minutes.- OK.
0:27:13 > 0:27:15- There we go. Ladies first. - Thank you.
0:27:15 > 0:27:17I think you are going to like this one.
0:27:17 > 0:27:18Very apricot-y. Am I right there?
0:27:18 > 0:27:20Yeah.
0:27:20 > 0:27:21But how much would you buy that for?
0:27:21 > 0:27:23This is under a tenner, for a half bottle.
0:27:23 > 0:27:26Now, for a dessert wine, you can't say fairer than that, can you?
0:27:26 > 0:27:27- Bargain.- Stunning.
0:27:27 > 0:27:29- And this goes so well with the prunes, as well.- Mm!
0:27:29 > 0:27:32- It does, doesn't it!- Are you seriously judging?- Yeah, I am.
0:27:32 > 0:27:35If I think about both dishes, they are both so delicious... Um...
0:27:35 > 0:27:39The only thing that splits the two is that I'm a savoury guy.
0:27:40 > 0:27:43- Angela... I don't know... - Sorry, mate.- Attack, Alfie! Attack!
0:27:43 > 0:27:45- That's why you brought him, isn't it?- Yeah.
0:27:45 > 0:27:47I think we have done amazingly well with our
0:27:47 > 0:27:51- bargain suppers and desserts.- We have done amazingly well. Well done.
0:27:51 > 0:27:54- That is a spread, isn't it? - Well done, team.- Well done.
0:27:54 > 0:27:57So let's make the most of those supermarket bargains
0:27:57 > 0:27:58and create less waste.
0:27:58 > 0:28:01And use up those back-of-the-cupboard ingredients
0:28:01 > 0:28:04to create some fantastic food just like this.
0:28:04 > 0:28:05Anybody for any extras?
0:28:05 > 0:28:08- I know somebody who is going to like some!- Come on, Alfie.
0:28:09 > 0:28:11Ready, Alf? Ooh, la la. Alfie!
0:28:11 > 0:28:14THEY LAUGH
0:28:14 > 0:28:15Do you know what I love about you, Ange?
0:28:15 > 0:28:18It is the way that you have trained your dog.
0:28:18 > 0:28:20Oh, my God, my mum is going to be so embarrassed.
0:28:20 > 0:28:22Next time - I challenge Cyrus Todiwala
0:28:22 > 0:28:25to come up with a curry that is healthy...
0:28:25 > 0:28:28Be patient, man. Good food does not come in a hurry.
0:28:28 > 0:28:30..to rival my macho salad.
0:28:30 > 0:28:33This is the bit that is going to give me the edge.
0:28:33 > 0:28:38But Arabella Weir is not sure that salad is worth making a meal of.
0:28:38 > 0:28:39I would say that is mouthwash.