More for Less Food & Drink

All the supermarkets bombard us with special offers,

so why don't you go out there and grab yourself a bargain?

You'll save money,

get big flavours

and a tasty dinner.

Today's show is all about getting more for less.

Chef Angela Hartnett never goes anywhere without Jack Russell Alfie

and today is no exception.

-She's used to getting the most out of life.

-Nice! Is this home?

I'm challenging her to come up with a classy budget-busting dessert...

If you went to some posh coffee shop it would cost you £3.50.

..to rival my sophisticated rock-bottom risotto.

I've got to say, this is absolutely amazing.

Angela Hartnett said my risotto's OK.

Quite gutted, really, but, no, lovely.

Oliver Peyton discovers how to spice up his life on the cheap.

-I don't need to go over there to smell it.

-No, you don't.

You'll be coughing if you go too close to it.

Drinks expert Joe Wadsack blows me away with some bargain wines.

For a fiver, you can't do any better.

-Salute you on that, Joe.

-Thank you very much, sir.

Before we find out who's dish delivers more for less.

Attack, Alfie! Attack!

Welcome to Food & Drink.

These days we're all looking for good value for money.

Food prices have gone up 20% over the last few years,

so we're all on the lookout for more for less.

A little bit of loose tea will be fine, then.

Direct from the garden!

Fantastic flavour doesn't have to cost a fortune.

The secret to making amazing, tasty food that's great value for money

is to be clever with our ingredients.

I tell you what. If it's any good, I'll come back

and then, from then on, we can negotiate further.

Use up leftovers, add lively spices to a recipe

and revitalise tired old bottles of wine.

Good boy. There you go.

Right, then, Ange, the challenge for today

is to come up with a dish that is high in flavour, low in cost.

A value for money amazing dish, and... And!

I've got a secret weapon. In tasting, I'm going to use Alfie,

because I'm going to using beef.

I'm going to be doing a braised shin of beef risotto with blue cheese.

Loads of flavour, a value for money cut of beef,

it's fantastic and a little bit, in this case,

is going to go a long, long way.

I'm going to do this beautiful baked vanilla custard in a pastry case

-with tea-soaked prunes.

-It does sound delicious.

-Store cupboard ingredients?

-All store cupboard ingredients.

Eggs, flour, sugar, almonds, we've all got tea,

and, you know, you can use extract or vanilla pods, you know,

depending on your budget. The challenge is there, mister.

Challenge is on. Come on, let's get cooking.

-Alfie, you're with me, mate.

-Alfie, you're so disloyal.

Angela's making a vanilla tart with tea-soaked prunes

that costs just 70 pence per slice,

if you only eat one.

My beef and blue cheese risotto

comes in at just over a pound a portion at its cheapest.

Pretty good value for a wholesome and filling main course.

I'm using beef shin, a cheap cut of meat

that marinades in half a bottle of budget red wine overnight.

You can see what's happened here

is that the beef shin has actually absorbed lots of that red wine...

-Yeah.

-..and loads and loads of flavour and colour.

I'm then going to use that stock to, then, cook the risotto,

-so it's using everything.

-Oh, that's smart, actually.

That's a good idea like that.

Searing the shin gives the meat colour, and adds in flavour.

Hard-working muscles are the toughest but, also, the cheapest,

and, I think, the tastiest cuts of meat,

and need a long time in the oven.

Slow-cooking may not sound very sexy,

but, trust me, it's what'll give me the edge over Ange.

So, you're hand making the pastry here?

Yep. I mean, just, literally, mixing the flour with the butter.

This is what we call a sweet pastry

because, you know, we've added icing sugar,

we've added some almonds in there and egg yolks,

but, if you wanted to cut the cost more, you just do a shortcrust.

So, 70p a portion. Is that using vanilla?

Using vanilla extract, so it's not using the pods.

That is very good value.

If you went to some posh coffee shop it would cost you £3.50.

You know it would!

What about yours? What's your beef...

Mine is coming out, I've worked it out, as £1.20 per portion

if you don't use red wine.

Now, this is the point.

If you haven't got red wine and you want to do it super, super cheap,

just replace that red wine with extra stock.

And how would that affect the flavour, though?

Well, I mean, to be honest, not too much.

I mean, it's still going to taste fantastic.

-I'm looking for clingfilm. Typical man.

-Feel free to wander around.

-You've just left me with nothing.

-What are you looking for?

-Clingfilm. Where is it, my love?

-Clingfilm is...

-Where have we got it?

-I'll find it. In the pack. Hold on, mate!

-I know where it is!

-Thank you. I just want Tom Kerridge

running round after me. That was my mission.

-There you go, girl! There you go! There you go!

-Thank you, love.

I know my place.

While Angela's pastry chills out for about half an hour,

I add veg, bay leaves and star anise to my beef dish.

These herbs and spices are the most cost-effective way

to transform my dish,

giving it a complex layer of flavours that will be hard to beat.

What have you done?

You thought I was making you a cup of tea, eh?

Yeah, "Angela's got the kettle on, in my own house. I love this."

Not interested. Not interested.

What I've done is made Earl Grey tea

and I'm literally going to soak them in there

until they become so supersoft.

And, while Angela's prunes are soaking,

my beef shin goes into the oven for three to four hours.

And do you look? Do you check it or you can leave it?

Put it in, forget about it, we can take Alfie for another walk.

Perfect. Well, I might have a cup of tea.

You can take Alfie for another walk, Tom.

How are your desserts these days, Tom? I hear a few little disasters.

Yeah, my desserts...

You know I've always been very, very good at pastry.

I love that! I've always been very, very good at pastry!

-I'll swerve that and make you a cup of tea.

-Yeah, OK, fair enough.

What were your first jobs working in kitchens?

My first job ever catering was fish and chips.

I was the chipper on a Friday night

at my grandmother's fish and chip shop in Becontree.

You know, on Friday night, there'd be a queue round the block.

There was nothing else. There weren't burgers,

-there weren't pizzas, it was fish and chips.

-Friday night, fish supper.

It was very good fish and chips.

When I started playing around and experimenting,

because there wasn't much money in our house,

we never read had really expensive ingredients,

so you could experiment.

I was a lot freer to experiment

because it didn't really matter too much.

The cost implication wasn't huge.

If you had a disaster...

What? Like now? Like this disaster of rolling my tart?

Right, we're just going to move that that way.

It does look a little bit like I've done the pastry.

-If we just do that.

-Just do that.

-Perfect.

-This is the magic of doing things behind the curtain.

Yeah, yeah, it really is. Like the Iron Curtain.

I need that bit of pastry.

-Go away!

-It's coming.

-Got it?

-Yep, we're there.

We've just got to squeeze that a little bit. You can unveil.

-You ready?

-Yeah, I'm going to put a bit of flour. Lovely.

Ready? I'm going to unveil.

-Go, go!

-Ta-da!

Beautiful. That's it.

To be honest, this does look like I've been on your pastry section.

Well, I'm happy. I'm happy a two-star chef has said that to me.

-I'm fine with that.

-And she's not wrong.

Clingfilm is brilliant for blind baking,

but do check that it's ovenproof before you use it.

Out of sight, out of mind, I say.

In the oven it goes for ten minutes while we regroup.

Right, then, Ange, that's in. Let me make you a nice cup of tea.

-I've been waiting for that, Tom.

-We can chill out

and not worry about the pastry any more.

The holes and the leaky vanilla tart.

It'll be fine, Tom. It'll be fine.

One way to bring budget food to life is to add spice,

like the star anise in my risotto or the vanilla in Angela's tart.

Like most of us, Oliver Peyton loves the idea of being a spice master,

but doesn't really know where to begin.

Spices take our food on a culinary journey around the globe.

It transforms the most humble of ingredients

into an aromatic assault on our taste buds.

If you know how to use them.

Award-winning chef Paul Merrett is up for the challenge

of broadening my spice horizons.

He was born in the exotic East African spice island of Zanzibar

where the cuisine is a melting pot of Arab, Indian

and even Chinese influences.

A long way from my Irish roots.

Growing up in Zanzibar, how has that influenced your cooking?

It's a very, very poor place.

People don't have a lot of food

and they don't have a lot of money to spend on food,

but my mum's kitchen had more spices in it

than are on this table at the moment.

These simple ingredients represent a really affordable way

of turning the most basic food into something amazing.

Off the scale!

'Now that's something I want to see and taste

'and Paul can't wait to show me how to do it.'

Spices, they add layers of flavour.

They don't necessarily, punch you in the taste buds.

That's not what spices are about.

You only need a few to make a big difference.

The thing I need to learn is which few.

These are fennel seeds which aren't hot at all in any way.

The cumin seeds are my favourite ones.

A really woody sort of flavour.

These are dried chilli flakes.

These guys need respect. These are hot.

You know when you go to your local Indian

and you bite on something in the rice and go,

"Whoa! What was that?" That's what it was. It was a cardamom pods.

We're going to throw that in, husks and all,

and we'll also add some fenugreek which is quite an odd spice.

It's got a very distinctive, almost oniony flavour, I think.

Those, I can almost guarantee, are always in my cupboard.

This basic five-spice mix can be made into a paste

and will transform the most simple of ingredients

into something amazing.

-So, what next, captain?

-We're going to cook something

called Kuku Aku Paka. It's chicken cooked in coconut milk.

This is a dish that Paul's mum used to cook when he was a kid.

It's cheap and cheerful and costs just over £1.50 a head.

It uses spices he grew up eating -

cardamom pods, coriander seeds, cumin seeds and whole cloves.

By heating them, we're releasing all those volatile oils

and actually increasing the flavour.

-I don't need to go over there to smell it.

-No, you don't.

You'll be coughing if you go too close to it.

This dish is all about the spices balancing with the creamy coconut.

Grinding the toasted spices releases all their oils and flavours.

They smell amazing. Turmeric will give the dish a bit of colour.

Add the spice mix when the pan is at its hottest.

So, we're going to add the tomato.

'I'm not sure I'm ready to give myself the title of spice master.

'I'll give that one to Paul, but I have learned a lot

'and I'm looking forward to doing my homework.'

-I mean, this is a beautiful dish. It's also not very heavy.

-No.

You know, and it isn't very...

-Even better, it's not expensive.

-Yeah, that's amazing.

It's not bad, is it? All those flavours.

It's easy to forget that spices

have been the inspiration for poetry, world trade and even war,

but these days, when it comes to flavour,

spices absolutely offer the best value for money.

It's crunch time for Angela's tart case.

I've got nothing to worry about.

My beef shin will be falling off the bone

after its long slow-cook in the oven.

-Smelling good, Tom.

-Smells great, doesn't it?

-Hey!

-Hello, Joe.

-Hello. You all right?

-Listen, we're watching the pennies this week.

-We are.

What have you got for us?

I've got three ways to get the best out of your drink.

Maybe the drink's a bit out of condition,

it'd be left over, or the wine's a bit too old to taste nice any more.

-Wine left over?

-I know. It doesn't happen in my house.

I was going to say, you've never been to my house, obviously.

Well, the first one is this. I put a coin in here.

Can you see there's a copper coin in there?

-Yeah, like a one penny piece?

-Yeah, a 1p piece.

Sometimes, when you get a bottle of wine,

it smells a bit rubbery or doesn't smell as fresh as they should be.

That's just because they've been starved of oxygen.

-They've been starved in the bottle.

-It's not going through the cork

-like normal.

-Indeed, yeah.

-By putting a coin in, that instantly disappears.

-It won't taint it?

It won't get that tannin sort of metallic flavour?

If anything, it makes it fresher and it makes a smell fresher too.

Wow, OK, nice.

Next one, get a decanter, a bit of ruby port,

you're just going to put a bit into a decanter like that,

so, there you are, about a whisky measure.

You're just going to swirl it in the decanter,

and, then, you put any old, tired, lifeless wine into the decanter.

-What happens with that?

-You can use it for anything else.

The alcohol in the port and the really sweet fruit of the port

just lines the decanters. You can see, it's just a lining really.

-Yeah.

-You want it so there's none left,

and, then, when you put the wine in, that tiny hit of alcohol

-just gives it a bit of a...

-Life.

-Yeah, a bit of a suntan.

-Just to revitalise it, in a way.

-Exactly.

-OK. Nice.

Right, lastly, I'm going to make a drink.

With sauvignon blanc, sometimes sauvignon blanc is sold a year old,

and, actually, the kind of sauvignon blancs that we like to drink now,

like New Zealand sauvignon, only really keeps

for about 8 to 12 months maximum,

so how do we make a drink out of it that's nice?

You put in equal parts of sauvignon blanc...

-This is just sparkling mineral water.

-Yes.

-It's like a spritzer.

Yeah, it's a spritzer with a little twist.

The twist is lots of lemon oil

and the secret weapon is elderflower cordial.

-That's going to be refreshing, I've got to say.

-It's nice.

-It's like the ultimate summer drink.

-It just goes so well like this.

The fact that you've added loads of extra stuff to it,

-you're getting more for less, there.

-You are.

You know what I would call this? Vino Collaps-o,

because, you know, you're on holiday... It's a holiday drink,

and you drink it thinking, "That's nothing,"

and have another glass and, before you know it, you've collapsed.

-Tom, aren't you impressed it hasn't fallen apart?

-No, look at that.

It's perfect. It's made by the perfect pastry chef, you know, Ange,

who'd have thought?

Despite the beauty of this and the absolute miracle

-that it has held together.

-It's come out beautifully.

It's been great, but sometimes you might get a little gap.

You just take a bit of the raw stuff, because you

always have a little bit left, and you literally, a bit like Polyfilla,

just while it is still sort of warm, just fill in any little gap.

In a belt and braces move,

Angela seals her pastry base with an egg yolk wash.

This hardens as it cooks for another five to ten minutes

while she makes a start on the vanilla custard.

I thought I had it in the bag with my beef risotto

after Ange's pastry disaster,

but now she's got me worried.

-Are you crying, Tom?

-I cry a lot when it comes to onions.

-I don't know what it is.

-You will be fine. It will be all right.

Alfie will eat it, even if I don't.

No, yeah, you will be fine, don't worry.

It will be good.

There is that trick, apparently, if you put a spoon in your mouth...

-I am not falling for that!

-It's true!

-Honestly,...

You put a spoon put a spoon, the concentration of holding

a spoon with your teeth stops you crying.

I bet it will work.

Come on, Kerridge. Put your spoon in, let's see.

I am going to see if this works. This could be...

-This could change your life, Tom.

-This could change my life.

I think this is just a case of Angela Hartnett making me

-look like an idiot.

-Go on. No, honestly, I have done it.

I am a good Catholic girl, I would not lie. Even Alfs is watching you.

Let me see. Look up? You are not crying, Tom, you see.

-I'm not crying!

-You are, I told you, you see? The concentration.

It's mind over matter.

-That is amazing!

-SHE LAUGHS

If this was a top tips contest, Angela would win hands down!

She adds her vanilla seeds to the cream - pretty straightforward -

while my onions sweat.

Just like me.

You are going to put a bit of butter at the end, aren't you?

Butter would be nice, but as we are doing it on a budget,

I am just going to use the cheese as the thing that enriches it.

-Yeah, yeah, yeah.

-How do you serve it in your household?

-I like it on a plate, to be honest.

-So it is loose?

And partly because I like to sort of take the plate

and bang the base of it.

So I put the risotto on the plate and do that to tap it,

to flatten it out. I think that can tell good consistency.

Oh, my days! Another tip!

Ange whisks the warm vanilla cream into the egg yolks to make

a divine custard for her tart.

That flavour together of cream, sugar and vanilla

is beautiful, isn't it?

I need to up my game if I'm going to stand a chance of thrashing Ange.

This wicked stock made from the beef shin marinade

will give her a run for her money.

Bring it on, Hartnett!

So leave it there 160 about 20, 25 minutes.

-You know, until this is just set.

-Just set.

-Slightly wobbly.

-So you want it just...

-Just set.

Just to come out and then leave to cool on a rack or something.

That tastes good, actually.

I have been feeling a bit flu-y and this is nourishment.

See, it's perfect.

It is the perfect sort of food for if you have been feeling

a little under the weather.

-So I will stick that down there to cool.

-Lovely.

-All this talk of budget meals, it has got me thinking.

-Oh, Lord!

Here we go... You are going to get me back for the spoon, I can feel it!

-Oh, yeah, maybe! Maybe. Joe!

-Yes?

-I was just doing the crossword.

-Oh, Joe!

-I have got something for you.

-You are still here, Joe.

-I'm going to go into my pantry...

-Oh, no!

-I hate it when he says that!

-Alfie, go with them.

-Go and check what they are up to, Alfie. Check them out.

-This...

-may well get you thinking.

-OK.

-Budget things.

-Yeah.

Can you really tell the difference between expensive and cheap?

Oh, God.

Chocolate. Three different types.

There is an expensive one, there is a budget one and a mid-way...

-Oh, sorry.

-No looking.

-Oh, sorry.

Now, turn the other way just in case

-some branding or stamping appears.

-OK. Apologies.

So you have to pick it out,

stick it in your mouth without looking at the other side.

Feel free, guys. Get in there. Have a bit of chocolate.

See if you can tell me which one is which.

'What I know, that they don't,

'is that the cheapest chocolate is in the middle.

'The most expensive is closest to Angela

'and the mid-range is closest to me.'

I would say, looking at that,

I would think that that is the more expensive. Only because it seems...

-Shinier.

-Yeah, and that seems like it splits a bit.

-I don't know, but anyway, let's give it a shot. Let's go.

-Come on.

-But actually, this one looks quite expensive.

-Yeah, that looks posh...

It looks like a proper...

like baked porcelain, it looks like stone.

It has got a snap to it. That is always a good sign.

Ange has already wolfed down the most expensive

and has moved straight to the cheapest.

-My hunch so far... Middle.

-That one.

That one's more expensive than that one.

-More expensive than that one?

-I think.

-OK.

It could all go horribly wrong, now.

I am saying this is the more expensive one.

-That is the most expensive one?

-Yes.

-What about you, Joe?

I am... Cheap, medium, expensive.

-Cheap, medium, expensive?

-Yeah.

Joe, you just got that right, my friend.

-Well done, Joe! Good man!

-Cheap, medium, expensive.

-You see?

-I told you I like the cheap stuff!

-The most expensive one is Italian.

Brilliant! It just gets better, doesn't it?

This one is a Swiss chocolate. And the one in the middle...

-The one I liked?

-The one that you liked the best...

-Cheap as chips.

-Comes from a budget supermarket with...

-we don't know where it's from.

-You could cook with all of those.

That is much better than most chocolate most people cook with

for chocolate desserts, isn't it?

-That would make a lovely chocolate.

-Mm.

Here you go, girl. Just to show that cheap does not always mean rubbish.

No, indeed. And you are not going to waste all that, are you?

-Still got quite a bit there.

-That is not going to go in the bin, girl.

Because that would mean throwing money down the drain.

Indeed, indeed.

Food writer Kim Billy Wilson was to find out

if "waste not, want not" really is as easy as it sounds.

We throw away 15 million tonnes of food every year in Britain -

half of it from our domestic kitchens!

Like most people, I have gotten used to recycling my newspapers,

my glass, plastic...

but when it comes to the food bin,

apparently I have been getting it all wrong.

'Chef Richard Fox is passionate about creating amazing food

'out of the sort of stuff I'd throw away without a second thought.

'He reckons all of this

'can be turned into delicious, top-notch grub.'

Some of this stuff, frankly, looks kind of nasty!

THEY LAUGH

-So put your money where your mouth is.

-No problem.

Let's start with vegetables, the worst offenders.

We can make our broccoli last longer.

So I would blanch that,

slightly under-cook it, and then straight into iced water,

put it into a plastic container with a lid on.

And you have got perfect broccoli for days.

-Really?

-A good three or four days.

-We throw away 60 pence in the pound of pre-prepared bagged salad.

-Wow!

60, more than half.

There must be a way that we can make our salads last longer.

Don't keep it in the bag.

Take a plastic container, one of these, sprinkle it with cold water.

-OK.

-Line the container, put your leaves in the container,

put another piece over the top,

sprinkle cold water on and then a lid.

-And that will last five times longer.

-Fantastic.

'And if it's too late to save that salad,

'it can be turned into a delicious lettuce pesto which,

'when combined with another of our most wasted ingredients,

'becomes a delicious, quick and easy weekday supper.'

We throw away 1.4 million sausages every day...

-My goodness!

-..in the UK.

-That is ridiculous.

-It's shocking.

For this dish, you get some nice fried-off crumbled sausage meat.

Any raw meat you have got in your fridge.

I would always cook it, and then you can add it to another meal which can

then be frozen or add it to a sauce which can be frozen.

My mind, dairy is a lot like meat, so once you have hit the date,

probably best to avoid?

That is true. But you can freeze dairy.

You can freeze milk, you can freeze egg whites.

A lot of people keep their eggs in the fridge.

-If you do, you can add four weeks on to that date.

-Four weeks?

-Yes.

If you keep it in the fridge.

That's incredible! Who knew?!

Richard's pesto and sausage pasta is ready to taste

and I have to say, it looks amazing!

-There is nothing wrong with that at all.

-The thing is...

you have got nothing to lose.

This is food that was going to go into the bin.

So the worst-case scenario, if you get it wrong, and you won't,

is that it is going to go in the bin.

-But honestly, that is so easy.

-It's delicious.

I am as guilty as the next person of throwing things away

when they start to look a little bit unappealing.

But Richard has shown me that with a little bit of imagination,

you can give your old food a new lease of life.

And I promise you, you would not be able to tell from the taste.

It's full steam ahead!

I thought I had it in the bag after pastry-gate but it looks like

Ange might have snatched victory

from the jaws of defeat with that tart.

I've got the metal tray underneath, because although I am very happy

that it has not leaked everywhere after my fiasco of pastry...

Yes, a little nerve-racking at first.

I'm going to be sure and keep the tray underneath.

I am ready, where are you? Come on!

'I've stripped all the shin meat off the bone - well, it virtually

'fell off, to be honest - and now I'm adding it to the risotto.'

-That looks stunning.

-And then some blue cheese.

-OK. Beautiful.

-I'm happy with that.

-Just a little bit more stock, just a little.

That is delicious. Ooh, la la.

I'm well pleased

with my rich and creamy beef shin and blue cheese risotto.

Coming in at just £1.20 a head at its cheapest and feeding eight,

it's a dish that delivers a lot of bang for your buck.

Alfie, it is ready for risotto time, mate. Look at that, mate.

Oh, lovely! Look at you showing off!

Angela's vanilla tart with Earl Grey prunes can be

made for as little as 70 pence a portion

and in spite of the pastry mishap, it's a thing of beauty.

-For budget, it looks fantastic. Doesn't it?

-Knife, fork and spoon.

Thanks, mate.

-Mm!

-Oh, wow!

-It has got so much tang and savour.

It has got the creaminess of the cheese,

the meat melts in the mouth...

It has got a massive tasty savoury mushroomy kick.

This is absolutely my dream food.

I have got to say, this is absolutely amazing.

-Angela Hartnett said my risotto is OK.

-I'm gutted, really!

But no, lovely.

So what have you got, Joe?

I have gone for something juicy, soft, easy going, bit of perfume.

And that is Pinot Noir.

But I have had to choose something fairly inexpensive.

-And this wine is a fiver.

-You see, that is surprising.

Because Pinot Noir I always assume is expensive...

-Expensive, yeah. Yeah.

-And most of it is.

And if you are going to buy a cheap Pinot Noir,

it is probably going to be from South America, particularly Chile.

So this is a wine called Estevez Pinot Noir,

-from the Central Valley of Chile.

-It looks very clear and light.

Yeah, it looks like a summer red, doesn't it?

It is a soft, gentle wine.

It smells very sweet and story strawberry-ish and raspberry...

But having said that, it is not jammy.

When you put it in your mouth, you find it is kind of...herby.

-I think for a fiver, you can't do any better than that.

-It's not bad.

There are other wines on the Food & Drink website,

which may be a little bit sprauncier than this,

-but there are other choices, so have a look.

-I salute you on that.

Thank you very much, sir.

And you'll also find our budget-busting recipes there.

And now, time for pud!

I know you were worried about it, but that looks incredible.

That looks like it was rolled by hand, doesn't it? It literally was!

SHE LAUGHS

I love simple presentation like this. This is beautiful to behold.

I have got a friend who would say, "That is a little slice of heaven."

-"A little slice of heaven."

-It is a little slice of heaven.

Let's hope it tastes like heaven.

-And prunes. Happy days!

-OK.

-Oh, it is beautifully set. Perfect.

-Mm.

The greatest thing about this tart, for me, is the sugar content.

That there is not very much there.

This is some of the nicest food, two of the nicest dishes that I think

both myself and Joe would have eaten whilst doing Food & Drink.

This is absolutely, easily, right up there in the top few dishes.

-For the money, yeah.

-It's fantastic. It gives your mouth a hug.

I don't think it is a competition, Tom, cos they are very different.

I mean, obviously mine is better and yours is, you know...

So we will just see what wine you have got, Joe.

I have brought a very special wine. A very interesting wine.

But most importantly, a brilliantly reasonably-priced wine.

Is it a dessert wine?

This is a dessert wine and it is called Passito de Pantelleria.

These wines, they remind me of creme brulee.

-You serve that chilled?

-Yeah, it's chilled.

-It has been out of the fridge about five minutes.

-OK.

-There we go. Ladies first.

-Thank you.

I think you are going to like this one.

Very apricot-y. Am I right there?

Yeah.

But how much would you buy that for?

This is under a tenner, for a half bottle.

Now, for a dessert wine, you can't say fairer than that, can you?

-Bargain.

-Stunning.

-And this goes so well with the prunes, as well.

-Mm!

-It does, doesn't it!

-Are you seriously judging?

-Yeah, I am.

If I think about both dishes, they are both so delicious... Um...

The only thing that splits the two is that I'm a savoury guy.

-Angela... I don't know...

-Sorry, mate.

-Attack, Alfie! Attack!

-That's why you brought him, isn't it?

-Yeah.

I think we have done amazingly well with our

-bargain suppers and desserts.

-We have done amazingly well. Well done.

-That is a spread, isn't it?

-Well done, team.

-Well done.

So let's make the most of those supermarket bargains

and create less waste.

And use up those back-of-the-cupboard ingredients

to create some fantastic food just like this.

Anybody for any extras?

-I know somebody who is going to like some!

-Come on, Alfie.

Ready, Alf? Ooh, la la. Alfie!

THEY LAUGH

Do you know what I love about you, Ange?

It is the way that you have trained your dog.

Oh, my God, my mum is going to be so embarrassed.

Next time - I challenge Cyrus Todiwala

to come up with a curry that is healthy...

Be patient, man. Good food does not come in a hurry.

..to rival my macho salad.

This is the bit that is going to give me the edge.

But Arabella Weir is not sure that salad is worth making a meal of.

I would say that is mouthwash.