0:00:02 > 0:00:04I'm Nigel Slater.
0:00:04 > 0:00:07I'm someone who cooks by instinct and impulse.
0:00:07 > 0:00:08I tend not to follow recipes,
0:00:08 > 0:00:10I just make things up
0:00:10 > 0:00:14depending on what I fancy at the time and whatever ingredients I have to hand.
0:00:15 > 0:00:17I'd no idea how that was going to turn out.
0:00:17 > 0:00:19Do you know, I'm really quite pleased with that.
0:00:19 > 0:00:22It's exactly the same when I shop.
0:00:22 > 0:00:28I usually just buy whatever catches my eye and work out what I'm going to cook as the week unfolds.
0:00:29 > 0:00:33I like to vary my shopping week by week and come up with great ideas,
0:00:33 > 0:00:39and with a bit of creative thinking you really can cook delicious food every day of the week.
0:00:39 > 0:00:42I'm going to show you how I make the most of my weekly shop,
0:00:42 > 0:00:46to give you ideas how to not waste a bit of yours.
0:00:47 > 0:00:51This week, I'll be making the most of the ingredients that arrive in abundance,
0:00:51 > 0:00:58like blackberries, figs and tomatoes, and finding clever ways to put them to delicious use.
0:01:10 > 0:01:14Sometimes my favourite meal is the one I make just before I go shopping.
0:01:16 > 0:01:21And one particular dish, a frittata, is a delicious way of clearing the fridge.
0:01:30 > 0:01:33It's so easy to waste things when you've only got a little bit left.
0:01:33 > 0:01:37But if you use them like this, then you get a chance to use them up.
0:01:39 > 0:01:42So, I've got four eggs, a little bit of salt and pepper.
0:01:44 > 0:01:46And then a light whisk with a fork.
0:01:47 > 0:01:52It's just a question of breaking up the egg yolks and the whites, you don't actually have to beat it.
0:01:52 > 0:01:54In fact, it's better if you don't.
0:01:56 > 0:02:00So I've got a pan on the heat, a little bit of butter just a thin slice.
0:02:04 > 0:02:05And melt that.
0:02:05 > 0:02:08And, you know, I've got spinach, but it can be any leaf,
0:02:08 > 0:02:12anything that will just cook lightly and then go in with the eggs is fine.
0:02:19 > 0:02:23And you don't really need to cook this, just soften it, just let the leaves wilt.
0:02:23 > 0:02:26You still want the colours to be bright and vivid.
0:02:26 > 0:02:28You know, it's barely a minute's cooking time.
0:02:32 > 0:02:34There we are, done.
0:02:36 > 0:02:43If you've got some herbs, thyme, rosemary or basil, they'll work nicely with the eggs.
0:02:46 > 0:02:48And put some more butter in the pan.
0:02:49 > 0:02:51And now for the main event.
0:02:51 > 0:02:53Put the spinach in with the eggs.
0:02:55 > 0:03:00You know, you could put a little bit of cooked bacon in here, or some ham maybe that's left and needs using.
0:03:00 > 0:03:03I've even put a cold sausage in there before now, chopped up.
0:03:04 > 0:03:09So, as soon as the butter starts to sizzle very lightly, pour in the eggs.
0:03:11 > 0:03:16Now, because this is thicker than an omelette, you don't want to cook it on too high a heat.
0:03:16 > 0:03:19Keep the heat moderate to fairly low.
0:03:20 > 0:03:23One must-have topping for a frittata is cheese.
0:03:23 > 0:03:26I've spent quite a lot on this, but it really needs to be used today.
0:03:26 > 0:03:30Pretty much any kind will work on a frittata.
0:03:30 > 0:03:33But this goat's cheese is going to feel like a luxury.
0:03:33 > 0:03:41If I'd got any other sort of cheese, I would probably have cut it into small cubes, maybe grate it.
0:03:41 > 0:03:46But these will actually work really well left as rounds.
0:03:50 > 0:03:56Every now and again, just take a peep underneath to see what's happening.
0:03:56 > 0:03:59You want it to be a little bit golden, not too brown,
0:03:59 > 0:04:01and it needs to come away from the pan quite easily.
0:04:01 > 0:04:03Looks like it's ready to go under the grill.
0:04:18 > 0:04:21A frittata is such a brilliant dish.
0:04:21 > 0:04:24The eggs will bind just about anything together,
0:04:24 > 0:04:29and you'll have something filling and full of flavour in a matter of minutes.
0:04:29 > 0:04:35So when it's all puffed and golden, still almost a little bit liquid, slide it onto a plate.
0:04:35 > 0:04:39I think that's a very good way of using up a bit of spinach and a little bit of cheese.
0:04:41 > 0:04:44This flash-in-the-pan solution is a great start to the weekend.
0:04:57 > 0:05:02Sometimes, for whatever reason, there's a glut in the shops
0:05:02 > 0:05:04or some special offers that are too good to miss.
0:05:04 > 0:05:09When that happens, I tend to buy now and think later.
0:05:10 > 0:05:15When they're in season, I often go and pick a big bag of blackberries,
0:05:15 > 0:05:20but these ones, on the turn, and on offer, have given me a fantastic idea.
0:05:22 > 0:05:24I'm done.
0:05:24 > 0:05:25Lovely.
0:05:25 > 0:05:29When you're needing inspiration for what to do with an abundance of seasonal foods,
0:05:29 > 0:05:34having a great relationship with your shopkeeper can be really useful.
0:05:36 > 0:05:40I love your little tips on the blackboard, the recipes.
0:05:40 > 0:05:43Well, we often get a lot of people coming in and not really knowing what to do,
0:05:43 > 0:05:47they kind of get stuck in their old ways and so we kind of try and help out a little bit, really.
0:05:47 > 0:05:50So...and fruit's brilliant at this time of year.
0:05:50 > 0:05:52That's a really, really nice idea.
0:05:52 > 0:05:54- Lovely. Thank you very much. - There we go. Thank you.
0:05:54 > 0:05:57- See you later.- Bye.
0:06:05 > 0:06:09This week, along with some of the regulars,
0:06:09 > 0:06:12I've got a plentiful supply of some delicious ripe ingredients.
0:06:12 > 0:06:16And I'm going to find some unusual ways to make the most of them.
0:06:24 > 0:06:28I don't usually think about my Sunday roast the night before,
0:06:28 > 0:06:31but those blackberries need to be used soon.
0:06:33 > 0:06:36And since I have the perfect plan,
0:06:36 > 0:06:40it's worth putting a bit of time in now for what will be an amazing Sunday lunch.
0:06:40 > 0:06:44The idea behind this is that I've got sharp but sweet blackberries
0:06:44 > 0:06:48and I'm going to cook them with a lovely piece of juicy fatty pork.
0:06:52 > 0:06:53Now, I can do this with a fork.
0:06:53 > 0:06:56but sometimes you just want to get your hands in there.
0:06:56 > 0:07:00And sometimes I like making a mess. The truth is you'll make a better job of it with your hands.
0:07:00 > 0:07:02You're going to crush all the berries,
0:07:02 > 0:07:05not to a jam, you actually want to feel there are a few whole berries in there.
0:07:05 > 0:07:10But you want to get all of that juice, because it's the juice that is going to marinade with the pork.
0:07:12 > 0:07:15I just want to make sure the juices from the fruit
0:07:15 > 0:07:18can find their way into my handsome piece of pork shoulder.
0:07:22 > 0:07:28Pork is one those quite rich meats with quite a bit of fat, so the idea of having fruit with it,
0:07:28 > 0:07:33something a little bit sweet, a little bit sharp, will help to cut through the fattiness.
0:07:33 > 0:07:39I'm going to leave this glorious looking thing in the fridge overnight,
0:07:39 > 0:07:42let the blackberries work their magic and then see what's happened in the morning.
0:07:55 > 0:07:58Just going to take out the piece of meat, put it into the roasting tin.
0:08:02 > 0:08:05And then all the blackberries and their juice need to go in with the pork.
0:08:12 > 0:08:18And then that simply goes in the oven, quite a low oven, about 160 for a good hour or more.
0:08:19 > 0:08:23This is lazy Sunday cooking at its best.
0:08:28 > 0:08:33In the roasting tin with the pork, I've got the most incredible juices,
0:08:33 > 0:08:36a mixture of the roasting juices from the pork and the blackberries,
0:08:36 > 0:08:38so savoury and a little bit sweet.
0:08:38 > 0:08:41And I want to harness all that flavour, I don't want to waste a drop of it.
0:08:41 > 0:08:46So, just before the pork has had its time basking in the heat,
0:08:46 > 0:08:49get some onions on to soften in a little olive oil.
0:08:49 > 0:08:52They're going to bulk out a fruity, flavoursome gravy.
0:08:52 > 0:08:56So while those soften, I'm going to get the joint out of the oven.
0:09:02 > 0:09:07This deep, almost black colour is nothing to be alarmed about.
0:09:07 > 0:09:10It's not burnt, it's just an intense blackberry crust.
0:09:11 > 0:09:15While the pork rests, I'm going to get to work on my sauce.
0:09:15 > 0:09:17I'm going to add a little bit of stock to it.
0:09:24 > 0:09:30All these sticky gooey bits on the tin are full of flavour, so just scrape away.
0:09:36 > 0:09:40A sprinkle of flour will help make my gravy lusciously thick.
0:09:41 > 0:09:46Then just ladle all of these fruit and pork juices in with the onions.
0:09:51 > 0:09:52Need some salt and pepper.
0:09:58 > 0:10:02It's sweet, it's sharp, it's savoury, it's everything I want it to be.
0:10:02 > 0:10:03It's just fabulous.
0:10:09 > 0:10:15That wonderful black-and-purple crust on the meat, it's all juicy inside,
0:10:15 > 0:10:19then that fruity crackling outside.
0:10:19 > 0:10:23A showstopper like this is well worth waiting for.
0:10:23 > 0:10:27Pork is a meat that just cries out for some fruity flavours.
0:10:27 > 0:10:31Beautiful purpley crust on the outside.
0:10:31 > 0:10:36If you can afford to take your time with cooking you'll really enjoy this recipe.
0:10:36 > 0:10:42This succulent joint showcases sweet and savoury flavours at their finest.
0:10:42 > 0:10:45And I could have made a jar of jam, with those blackberries, and I'm so glad I didn't.
0:10:45 > 0:10:49That is the best use for a glut of fruit I've ever seen.
0:11:10 > 0:11:13I wanted to make the most of the leftovers from yesterday's roast,
0:11:13 > 0:11:16but I wanted something very different.
0:11:16 > 0:11:22So I've balanced the sweetness of the blackberries with some sharp sour olives and lots of lemon juice.
0:11:22 > 0:11:24It's very, very different.
0:11:24 > 0:11:28It's a completely different flavour, and it was made in minutes.
0:11:29 > 0:11:35However you cook your pork roast, make sure you buy a joint big enough to feed you on Monday as well.
0:11:35 > 0:11:40It's easy to transform the leftovers into an entirely different dish.
0:11:40 > 0:11:45If you've got any of its juicy crackling left, by simply frying it,
0:11:45 > 0:11:49you can capture a dressing full of amazing flavour all over again.
0:11:51 > 0:11:55And adding a squeeze of lemon will give a fresh spark of sharpness.
0:12:02 > 0:12:05Slide in a few sliced green olives.
0:12:08 > 0:12:12And then simply dress some rocket leaves with the contents of the pan
0:12:12 > 0:12:16and carve up whatever slices of pork you can find to serve.
0:12:20 > 0:12:26It really is that simple to make the most of the lingering flavours second time around.
0:12:40 > 0:12:47Every fruit has its season, and figs really excite me when they arrive in abundance.
0:12:47 > 0:12:50They just work brilliantly in both sweet and savoury recipes.
0:12:50 > 0:12:56They don't always play ball though, and this week, mine haven't ripened as I'd hoped.
0:12:56 > 0:12:58But that's not an excuse to let them go to waste.
0:13:11 > 0:13:15What I love about flapjacks is that you've almost always got the ingredients in the cupboard.
0:13:15 > 0:13:19There's nearly always sugar, butter, oats and a little bit of dried fruit.
0:13:19 > 0:13:25I'm using golden caster sugar, I could have used Demerara, and I want 100g of it.
0:13:32 > 0:13:35It's the minute it starts to rain or the wind gets up.
0:13:36 > 0:13:39It's just that feeling that I want to be baking,
0:13:39 > 0:13:41and I want to make all those wonderful baking smells in the kitchen,
0:13:41 > 0:13:43when you get butter and flour and sugar and things.
0:13:43 > 0:13:46Use 150g of butter.
0:13:49 > 0:13:53I'm using maple syrup rather than golden syrup, because I love the flavour it gives.
0:13:53 > 0:13:57But also because it happens to be what I've got in the cupboard.
0:13:58 > 0:14:02And I want about 175ml of this.
0:14:09 > 0:14:12And all of that needs to be bubbled up into a big pan.
0:14:27 > 0:14:29And I'm using a coarse rolled oat...
0:14:31 > 0:14:33..which means that these are going to be very crumbly biscuits.
0:14:33 > 0:14:36They're not going to be like the sort of thing that you buy.
0:14:36 > 0:14:38These are very definitely homemade.
0:14:42 > 0:14:48And then for some dried fruit, 100g of sultanas and I've got some dried apricots.
0:14:55 > 0:14:58Combine all the ingredients into the bubbling buttery mixture.
0:15:00 > 0:15:06A few ground almonds will bring everything together into the sticky consistency I'm after.
0:15:10 > 0:15:16This is like I want my kitchen to smell every baking day, of hot syrup and butter and sugar.
0:15:21 > 0:15:25The mixture then just needs to be spooned into a lined baking tin.
0:15:32 > 0:15:37Sometimes, when these come out of the oven, I trickle melted chocolate over the top,
0:15:37 > 0:15:39just depends on how I'm feeling.
0:15:40 > 0:15:43Now, into that I'm going to put my figs.
0:15:49 > 0:15:55Most fruits that refuse to ripen as you want them to, all they need is a little bit of sugar and heat
0:15:55 > 0:15:57in order to be absolutely delicious.
0:15:58 > 0:16:02And then I'm just going to trickle a little bit more syrup on top.
0:16:04 > 0:16:08Going to bake these at 160, probably for about 20, 25 minutes.
0:16:27 > 0:16:30When figs are in season, they're cheap to buy.
0:16:30 > 0:16:35Whether ripened or not, I just knew this would put them to good use.
0:16:35 > 0:16:39Oh, look, look, look, look, it's all crumbly.
0:16:47 > 0:16:49That is gorgeous.
0:16:49 > 0:16:55It's buttery, and it's crumbly and it's sweet, and then you've got that little slice of fresh fig.
0:16:57 > 0:16:59That's a treat in anybody's books.
0:17:02 > 0:17:05I've made the best of those figs,
0:17:05 > 0:17:10and I've got a delicious batch of colourful delights to see me through the rest of the week.
0:17:26 > 0:17:31Chloe the greengrocer is a real champion of seizing the day
0:17:31 > 0:17:35with fresh ingredients that fill her shop as they spring into season.
0:17:39 > 0:17:41Oh, I love the way you keep your herbs.
0:17:41 > 0:17:43Oh, God, you can smell them.
0:17:43 > 0:17:45The minute you open the lid, it just wafts up.
0:17:45 > 0:17:46That is a perfect way to keep them.
0:17:47 > 0:17:51She's so generous sharing her recipe ideas with her customers,
0:17:51 > 0:17:56so I'm returning the favour by popping around to cook her a meal,
0:17:56 > 0:17:59using a vegetable that can often be a little neglected.
0:18:02 > 0:18:04So you've got a nice little pile of good things here.
0:18:04 > 0:18:06An abundance of veg.
0:18:08 > 0:18:12I suppose this is what you get in the home of somebody who runs a greengrocer's shop.
0:18:12 > 0:18:15That is very true, yes, we do end up bringing home quite a bit,
0:18:15 > 0:18:17it's just kind of part of the job isn't it, really.
0:18:17 > 0:18:20- Can I steal a couple of your courgettes?- You sure can.
0:18:20 > 0:18:23So I can rummage through your cupboards, can't I?
0:18:24 > 0:18:27- May I use these?- Yeah. - These little pine nuts.
0:18:27 > 0:18:30The moment I saw those courgettes,
0:18:30 > 0:18:37I just had an idea of something that I think might be a new way of using these.
0:18:37 > 0:18:40- There are certain times of the year when it seems neverending courgettes.- Mm-hm.
0:18:43 > 0:18:48I've never actually done this, but I've always wondered whether you could sort of use them as pasta.
0:18:48 > 0:18:52I'm not going to peel the courgette.
0:18:52 > 0:18:57I'm just going to take strips with a vegetable peeler all the way down the length.
0:18:57 > 0:18:58That's a new way of doing it.
0:18:58 > 0:19:04These courgettes will soak up a delicious pesto, starting with garlic as the backbone.
0:19:04 > 0:19:07Just a single clove of that, if I may.
0:19:07 > 0:19:13Do you find that since you've had the greengrocer's that your eating at home as changed?
0:19:13 > 0:19:17Definitely. I think veg has become the main part of our meal instead of a side.
0:19:17 > 0:19:22I love traditional greengrocer's, fishmonger's, cheesemonger's. I love them,
0:19:22 > 0:19:26and to actually see a shop...that's just filled me with inspiration.
0:19:26 > 0:19:27I mean, it is a very lovely shop.
0:19:27 > 0:19:33Your customers must presumably, as well as getting a bit of advice from you...
0:19:33 > 0:19:37I mean, I see all your recipes and things up...do they share tips with you and things?
0:19:37 > 0:19:38Yeah, definitely.
0:19:38 > 0:19:42People are always willing to share with you what they're doing with their vegetables,
0:19:42 > 0:19:44and there's a bit of proudness that goes with a lot of people and their cooking.
0:19:44 > 0:19:47- And there is a sense of community in that shop.- Oh, definitely.
0:19:47 > 0:19:50Well, it's been a greengrocer's for 65 years
0:19:50 > 0:19:53and a lot of our customers have been there for more than 65 years.
0:19:54 > 0:19:56Then come the classic ingredients.
0:19:57 > 0:19:59Have you got any herbs in here?
0:19:59 > 0:20:02Yeah, I think we've got some nice fresh basil in there.
0:20:02 > 0:20:04I was hoping you'd say you'd got some basil.
0:20:07 > 0:20:09I'm just going to rough that up a bit.
0:20:11 > 0:20:14- Smell that basil! - Smells really good, doesn't it?
0:20:14 > 0:20:16A splash of olive oil.
0:20:18 > 0:20:19The pine nuts.
0:20:21 > 0:20:23It's looking quite good.
0:20:23 > 0:20:24- Hmm, it looks great.- Smells good.
0:20:24 > 0:20:27And a sprinkle of whatever cheese is in the fridge.
0:20:27 > 0:20:29Oh, pecorino!
0:20:33 > 0:20:34That's quite good looking.
0:20:34 > 0:20:36And the lemon will add freshness.
0:20:40 > 0:20:42Now for the courgettes.
0:20:43 > 0:20:48I'm going to pop all of these ribbons of courgette into there.
0:20:51 > 0:20:53On a fairly low heat because I don't actually want them to brown.
0:20:53 > 0:20:55I just want them to be very fresh.
0:20:56 > 0:20:57OK.
0:20:57 > 0:20:59That's pretty much done.
0:20:59 > 0:21:00A little taste.
0:21:01 > 0:21:03Oh, glory!
0:21:03 > 0:21:05That's better than I thought it'd be.
0:21:06 > 0:21:07Mmm.
0:21:08 > 0:21:09Oh, that's good.
0:21:14 > 0:21:16- So, there we are.- That looks great.
0:21:20 > 0:21:23Oh, it smells good!
0:21:23 > 0:21:24Lovely.
0:21:28 > 0:21:33It's great that the pine nuts are still whole, it adds a bit more kind of texture and crunch, doesn't it?
0:21:33 > 0:21:35In pesto sauces I think they can be too smooth,
0:21:35 > 0:21:38and it just ends up like a basil paste,
0:21:38 > 0:21:42whereas if you leave the nuts in, you get that little bit of crunchiness.
0:21:42 > 0:21:47Well, I'm pleased with the lemon, it just freshens the whole thing up and with the pepperiness of the basil...
0:21:47 > 0:21:49Definitely, it's a great combination.
0:21:49 > 0:21:50I'm quite pleased with that.
0:21:55 > 0:22:00Any gardener or veg-shop owner will tell you when the courgettes are in season
0:22:00 > 0:22:05you can never find enough ways to cook them, and I think this is one of my favourites.
0:22:17 > 0:22:20There's a certain time of year, late summer,
0:22:20 > 0:22:24when the tomatoes ripen in the garden and their flavour is extraordinary.
0:22:24 > 0:22:28They are also in abundance in the shops and great value.
0:22:28 > 0:22:32whichever way I get them, I always end up with far too many,
0:22:32 > 0:22:35but I'm certainly not going to leave them hanging around.
0:22:38 > 0:22:40Peel a cucumber...
0:22:40 > 0:22:44..make big slices and scoop out the watery seeds.
0:22:45 > 0:22:48Then chop into bite-size chunks.
0:22:51 > 0:22:54Follow suit with a peeled avocado.
0:22:56 > 0:22:59Then my glut of tomatoes.
0:23:03 > 0:23:05Finely chop a red onion...
0:23:06 > 0:23:08..and combine everything in a bowl.
0:23:09 > 0:23:11Tear in some coriander leaves.
0:23:13 > 0:23:17Trickle in some sherry vinegar and olive oil.
0:23:18 > 0:23:22And adding a few flakes of smoked trout will liven things up.
0:23:30 > 0:23:37I really wanted to celebrate the freshness of the tomato, rather than using my glut for a sauce or a soup.
0:23:37 > 0:23:41This really is my favourite way to use up an abundance of them.
0:23:47 > 0:23:48It's so good.
0:24:05 > 0:24:08I like to keep stocked up with a few trusty tins,
0:24:08 > 0:24:13but when there's an offer on at the shops, I can get carried away and buy too many.
0:24:13 > 0:24:17I really don't like to leave them gathering dust in the cupboard,
0:24:17 > 0:24:20and, come the end of the week, those tins can be just the thing you reach for.
0:24:23 > 0:24:27I've got a duck breast. I bought it earlier in the week and haven't got round to using it.
0:24:27 > 0:24:30Now, it's really not worth putting the oven on for that,
0:24:30 > 0:24:34and I could grill it, but, you know, I think I'm just going to make a little one-pan supper.
0:24:34 > 0:24:37That skin will be really delicious when it's crisp.
0:24:37 > 0:24:42I'm just going to slash it a little bit, just so that it really crisps up in the pan.
0:24:46 > 0:24:51There's so much rich fat in that duck that I don't need to add anything else to the pan.
0:24:51 > 0:24:54No olive oil, no butter, because it's all there.
0:24:56 > 0:24:59Going to get that pan really quite hot.
0:24:59 > 0:25:01All the duck needs is a little bit of salt.
0:25:05 > 0:25:10Duck works beautifully with fruit, but I've already had my pork and blackberries,
0:25:10 > 0:25:15so instead, I'm going to balance its richness with something that may at first sound bland.
0:25:17 > 0:25:19I've got some cannellini beans.
0:25:19 > 0:25:21Take a little look at that skin.
0:25:23 > 0:25:27You want it to be really golden and already quite crisp before you turn it.
0:25:29 > 0:25:31Look at that.
0:25:33 > 0:25:37I could rinse these beans, but I'm just going to tip off some of this liquid,
0:25:37 > 0:25:39because I want some of that moisture in there.
0:25:42 > 0:25:46Add them to the pan and just give them a few minutes to sizzle with the duck.
0:25:53 > 0:25:58Whenever I see cannellini beans, I automatically think what herb I'm going to use with them,
0:25:58 > 0:26:00and very often it's rosemary.
0:26:07 > 0:26:10Already this has got a little bit of an Italian theme going to it,
0:26:10 > 0:26:15with the rosemary and the cannellini beans, and I do want a little bit more flavour in there.
0:26:16 > 0:26:18I'm going to experiment with some marsala.
0:26:19 > 0:26:23This kind of fortified wine works wonders in cooking like this.
0:26:24 > 0:26:27And smells of Christmas... straight away.
0:26:30 > 0:26:31Not much.
0:26:33 > 0:26:39Season the beans. They don't need much salt, but they will appreciate plenty of pepper.
0:26:39 > 0:26:47What I'm hoping might happen is that if I crush the beans a little bit, you'll get a mixture of textures,
0:26:47 > 0:26:52you'll get whole beans, some broken or crushed beans and then maybe even a sort of bean puree.
0:26:52 > 0:26:54It makes it a much more interesting thing to eat.
0:26:59 > 0:27:02Set the duck aside to rest.
0:27:10 > 0:27:15And when it's had a few minutes, simply slice it up and serve with the beans.
0:27:18 > 0:27:20This is just what I needed after a long week.
0:27:25 > 0:27:31It's the creamy, almost blandness of the beans and then you've got the back note of rosemary and marsala...
0:27:32 > 0:27:35..and it just works so beautifully with the richness of the duck.
0:27:35 > 0:27:40It's a balanced dish and it was made, what, 10 minutes.
0:27:41 > 0:27:44A comforting can of beans has turned into a real treat,
0:27:44 > 0:27:49and the flavour of the crisp duck breast has transformed this dish.
0:27:56 > 0:28:01This week, I've gorged guilt-free on some deliciously ripe foods...
0:28:02 > 0:28:06..and a humble tin of beans came to my rescue.
0:28:08 > 0:28:12Next time, I'll be making a few store-cupboard ingredients the star of the show,
0:28:12 > 0:28:19by cooking a few recipes that prove everyday staples can be much more exciting than we think.
0:28:21 > 0:28:24Very nice way to use up a pint of milk.
0:28:33 > 0:28:37Subtitles by Red Bee Media Ltd