0:00:02 > 0:00:03I'm Nigel Slater.
0:00:05 > 0:00:07I'm someone who cooks by instinct and impulse.
0:00:08 > 0:00:11I tend not to follow recipes - I just make things up
0:00:11 > 0:00:15depending on what I fancy and whatever ingredients I have to hand.
0:00:15 > 0:00:19There's something very satisfying about an idea that works.
0:00:19 > 0:00:23It's exactly the same when I shop. I just buy whatever catches my eye
0:00:23 > 0:00:26and work out what I'm going to cook as the week unfolds.
0:00:26 > 0:00:29Using great ingredients should always be a pleasure
0:00:29 > 0:00:33and with a bit of creative thinking you really can cook delicious
0:00:33 > 0:00:36food every day of the week.
0:00:36 > 0:00:38I'm going to show you how I make the most of my weekly shop,
0:00:38 > 0:00:43to give you ideas how not to waste a bit of yours.
0:00:43 > 0:00:46For me there are lots of ingredients we take for granted,
0:00:46 > 0:00:48but sometimes they can be the motivation
0:00:48 > 0:00:51for creating amazing dishes.
0:00:51 > 0:00:53They may not always seem like the star ingredient
0:00:53 > 0:00:56but they are every bit as crucial.
0:00:56 > 0:01:00This week's cooking is a celebration of often-unsung heroes.
0:01:13 > 0:01:17Before I go shopping, I like to see what is left in the fridge.
0:01:18 > 0:01:21So that none of the ingredients that actually I can do something delicious with
0:01:21 > 0:01:24find themselves being outshone by the new shopping.
0:01:26 > 0:01:30And anything in there is fair game, whether it's a bit of roast meat
0:01:30 > 0:01:33from the Sunday lunch, whether it's something like this,
0:01:33 > 0:01:38which is a chicken breast that I cooked yesterday and didn't use.
0:01:38 > 0:01:41So I'm just going to break this up into smaller pieces,
0:01:41 > 0:01:43but keeping them quite large and juicy.
0:01:47 > 0:01:51Once that starts to sizzle and smoke a little bit,
0:01:51 > 0:01:52in goes the chicken.
0:01:55 > 0:01:58Frying the chicken until it's crisp will provide a lovely
0:01:58 > 0:02:02texture and ready it for what I've got planned next.
0:02:02 > 0:02:04Add a little bit of spice.
0:02:06 > 0:02:10And I'm using five-spice, which has got wonderful aniseed notes.
0:02:11 > 0:02:14And what this does is take something that's a leftover
0:02:14 > 0:02:17and completely change it, makes it...
0:02:18 > 0:02:20..something really quite exciting.
0:02:22 > 0:02:24Flavouring the chicken with five-spice -
0:02:24 > 0:02:29a mixture of Sichuan pepper, star anise, cloves, cinnamon,
0:02:29 > 0:02:32and fennel seed means it is already delicious,
0:02:32 > 0:02:34and I have the perfect accompaniment.
0:02:36 > 0:02:40These lettuce leaves are just right for a fresh salad wrap.
0:02:54 > 0:02:57And then, a little bit of chutney.
0:02:57 > 0:03:00I just want something a little bit sweet and sour
0:03:00 > 0:03:02to go with my chicken.
0:03:04 > 0:03:06Such as fig chutney.
0:03:06 > 0:03:08Anything would work.
0:03:08 > 0:03:11And then I'm just going to wrap it up.
0:03:14 > 0:03:17The contrast of the cold, crisp lettuce leaves
0:03:17 > 0:03:20with hot, spicy chicken is heavenly.
0:03:24 > 0:03:26That doesn't taste like leftovers at all.
0:03:29 > 0:03:32Simply by inviting a few flavours into the mix,
0:03:32 > 0:03:35I've made some chicken and a few pieces of lettuce
0:03:35 > 0:03:37feel like a whole new lunchtime treat.
0:03:44 > 0:03:48With my fridge cleared out, I can go shopping with a clean conscience.
0:03:50 > 0:03:54Expensive ingredients don't always guarantee good food.
0:03:55 > 0:03:58Often it's the cheaper, everyday elements that do the hard work.
0:04:00 > 0:04:05Staples like bread, milk, pasta and root veg might not be glamorous,
0:04:05 > 0:04:08but they can be essential for sensational dishes.
0:04:08 > 0:04:10I have an idea for a recipe
0:04:10 > 0:04:13that absolutely relies on basic ingredients.
0:04:13 > 0:04:15- How are you, all right? - I'm very well.
0:04:15 > 0:04:17To really make a fish dish sing.
0:04:18 > 0:04:21- I'm making a chowder.- OK.
0:04:21 > 0:04:23So, not a particularly expensive one,
0:04:23 > 0:04:25and not a very complicated one.
0:04:25 > 0:04:29My chowder needs hearty root veg, which I know I have at home,
0:04:29 > 0:04:31and, of course, a good piece of fish too.
0:04:31 > 0:04:33Most people would tend to go for haddock.
0:04:33 > 0:04:35Generally smoked, but I've got lovely firm,
0:04:35 > 0:04:37fresh Cornish haddock there as well.
0:04:37 > 0:04:40Another one is clams, a lot of people make a nice clam chowder.
0:04:41 > 0:04:43I am very tempted by that,
0:04:43 > 0:04:46but the idea of Cornish haddock I cannot resist.
0:04:46 > 0:04:48- Cornish haddock!- Four fillets, yes.
0:04:52 > 0:04:54Sunday's supper is going to be a marvellous marriage
0:04:54 > 0:04:56of my lovely Cornish haddock
0:04:56 > 0:05:00and of one of our most unassuming, yet versatile ingredients.
0:05:02 > 0:05:06There's always one or two everyday ingredients that just get left behind.
0:05:06 > 0:05:08With me, it's always milk.
0:05:08 > 0:05:10I don't take it in tea or coffee, but friends do,
0:05:10 > 0:05:13and I need a little bit for cooking,
0:05:13 > 0:05:16and I end up with a whole load of milk that I need to use.
0:05:23 > 0:05:27It's just part of those very cheap, everyday things
0:05:27 > 0:05:32that it's too easy to kind of end up throwing away.
0:05:32 > 0:05:34A lovely way of using it is in a soup.
0:05:34 > 0:05:36Cut the Haddock into big chunks.
0:05:36 > 0:05:39This dish wants to have a lovely rustic quality.
0:05:41 > 0:05:43So...
0:05:43 > 0:05:45I'm going to use up my milk...
0:05:46 > 0:05:48..pop in the pieces of fish.
0:05:49 > 0:05:51I want it to cook very gently.
0:05:51 > 0:05:54I don't want them to break up into little pieces.
0:05:54 > 0:05:59Now, into that, a couple of bay leaves and some black peppercorns.
0:06:01 > 0:06:03As soon as the milk comes to the boil,
0:06:03 > 0:06:06turn off the heat and pop on a lid.
0:06:07 > 0:06:10Now, that's the liquid for my soup.
0:06:10 > 0:06:11But the soup needs a base.
0:06:11 > 0:06:14And I want it to be quite chunky, because this is a main course.
0:06:14 > 0:06:17Start with a little bit of chopped onion.
0:06:17 > 0:06:20About half a large onion will do.
0:06:25 > 0:06:29So, put it on a fairly low heat, and just cook in butter.
0:06:29 > 0:06:33Butter always seems right when you're using milk.
0:06:33 > 0:06:34I don't want much colour here,
0:06:34 > 0:06:38I don't want vegetables to sort of caramelise, and brown.
0:06:38 > 0:06:40I want gentle flavours here,
0:06:40 > 0:06:43I want flavours that will produce a very soothing soup.
0:06:46 > 0:06:49The whole idea for this dish came about
0:06:49 > 0:06:52because I happened to have some root vegetables in my cupboard.
0:06:52 > 0:06:56We'll pop a little bit of carrot in, for sweetness.
0:06:56 > 0:06:59You know, there are just one or two things that you continually
0:06:59 > 0:07:00get left with.
0:07:00 > 0:07:02Things that sit in the fridge.
0:07:02 > 0:07:05And because they're cheap, and they're everyday,
0:07:05 > 0:07:06you end up throwing them away.
0:07:06 > 0:07:08You don't treat them
0:07:08 > 0:07:11with the sort of respect as if it was an expensive thing.
0:07:11 > 0:07:13It's still wasting food, it's daft.
0:07:18 > 0:07:21Swedes like being cooked with other root veg,
0:07:21 > 0:07:23so they're great with carrots.
0:07:25 > 0:07:27You want a soup, if it's going to be a main course,
0:07:27 > 0:07:28to have a bit of body to it,
0:07:28 > 0:07:32so I'm keeping these veggies not too finely diced.
0:07:32 > 0:07:37And because this is a chowder, it can be cream, it can be milk...
0:07:38 > 0:07:42..but they nearly always have a little bit of potato in it.
0:07:49 > 0:07:51We'll just sweat these for a while.
0:07:55 > 0:07:58Now, that's quite a sweet base for a soup.
0:07:58 > 0:08:00We need a little bit of spice. Nothing hot.
0:08:02 > 0:08:06If I'm using milk or dairy produce, I like to use the softer spices.
0:08:07 > 0:08:11But I've got some little mustard seeds here,
0:08:11 > 0:08:13and they have a tiny bit of warmth to them,
0:08:13 > 0:08:16but it's not what you'd call hot, like chilli.
0:08:16 > 0:08:18And about a teaspoon of those
0:08:18 > 0:08:22and a little bit of black pepper and some salt.
0:08:24 > 0:08:27A little bit of ground turmeric.
0:08:27 > 0:08:29This will give a beautiful colour to the soup.
0:08:29 > 0:08:31And you don't want much.
0:08:34 > 0:08:37Now, it's at this point I decide what sort of texture
0:08:37 > 0:08:39I want the soup to have.
0:08:39 > 0:08:42And because this is a main dish, I want it to be just a little bit
0:08:42 > 0:08:44thick and creamy. So, I'm going to use a tiny bit of flour,
0:08:44 > 0:08:47just to give it a little bit of body.
0:08:51 > 0:08:54And then the liquid is the milk.
0:08:57 > 0:09:01With the haddock poached in it, the milk's infused with a delicate
0:09:01 > 0:09:05fishy flavour - this liquor will bring the whole dish together.
0:09:06 > 0:09:11Something very soothing about fish soups that you make with milk.
0:09:13 > 0:09:16They're very calming to eat.
0:09:16 > 0:09:20And then they've got that little warm kick from the spice.
0:09:25 > 0:09:27The fresh and mild flavour of some parsley
0:09:27 > 0:09:30will brighten the whole dish.
0:09:30 > 0:09:32And then just for the last couple of minutes of cooking,
0:09:32 > 0:09:35I'm going to slide the pieces of fish into the soup.
0:09:39 > 0:09:42Put the lid on for a minute or so.
0:09:51 > 0:09:53And I can smell a little bit of sweetness,
0:09:53 > 0:09:56and a very, very faint aroma of spice.
0:10:01 > 0:10:04That is really quite blissful.
0:10:04 > 0:10:06A very nice way to use a pint of milk.
0:10:09 > 0:10:14Milk, carrots, potatoes and swede might not sound like the most
0:10:14 > 0:10:18exciting ingredients, but believe me, this fish dish wouldn't taste
0:10:18 > 0:10:20anywhere near as luxurious without them.
0:10:31 > 0:10:34I want to make the most of the haddock from yesterday's supper...
0:10:35 > 0:10:37..but I want to use it in a way
0:10:37 > 0:10:40that will make it feel like a whole new meal.
0:10:45 > 0:10:49For a surprisingly simple lunchtime treat,
0:10:49 > 0:10:51I'm going to use my take on a pasty.
0:10:52 > 0:10:54And to make things really easy,
0:10:54 > 0:10:58I'm going to use some ready-rolled shop-bought puff pastry.
0:10:59 > 0:11:03Set the oven to 180 degrees, and while it heats up,
0:11:03 > 0:11:05cut out a circle of pastry.
0:11:09 > 0:11:13Simply take chunks of fish and veg that remain from the chowder,
0:11:13 > 0:11:15and pile onto the circle.
0:11:17 > 0:11:21A spot of egg wash to help create a good seal.
0:11:22 > 0:11:25Fold the pastry over to form a half moon shape...
0:11:28 > 0:11:30..and then gently crimp the edges.
0:11:35 > 0:11:39A bit more egg wash will give my pasties a golden glaze...
0:11:41 > 0:11:45..while they sit in the oven for fifteen to twenty minutes.
0:11:48 > 0:11:50Some people think that anything involving pastry
0:11:50 > 0:11:53instantly complicates a dish,
0:11:53 > 0:11:56but with the right ingredients, it couldn't be simpler.
0:11:59 > 0:12:03It's a great way to use up a little bit of leftover fish chowder.
0:12:03 > 0:12:05Just wrap it up in crisp puff pastry.
0:12:07 > 0:12:09Made in minutes.
0:12:19 > 0:12:23This week it's the everyday ingredients that are my inspiration.
0:12:23 > 0:12:25A starting point for a great culinary idea
0:12:25 > 0:12:28can come from even the most humble things.
0:12:32 > 0:12:34You know, I really don't like to waste anything.
0:12:35 > 0:12:38Not even half a swede that I've got knocking around.
0:12:38 > 0:12:41It's a vegetable that people tend to ignore.
0:12:41 > 0:12:43Not me, it's one of my favourites.
0:12:47 > 0:12:49Just going to cut it up into cubes.
0:12:52 > 0:12:55It makes a glorious mash.
0:12:55 > 0:12:58Pale gold, buttery.
0:12:58 > 0:13:00And it's lighter than a potato mash.
0:13:05 > 0:13:06Needs a bit of salt.
0:13:10 > 0:13:12A meat that has a real sweetness,
0:13:12 > 0:13:16and I know will sit happily alongside swede, is lamb.
0:13:18 > 0:13:20And whenever I think of lamb...
0:13:20 > 0:13:23I know it's obvious, but I always think of thyme.
0:13:28 > 0:13:31This is actually lemon thyme,
0:13:31 > 0:13:32and it really doesn't matter which you use.
0:13:32 > 0:13:35It's just that the lemon here
0:13:35 > 0:13:37will actually be really, really nice with the lamb.
0:13:40 > 0:13:43Now, this lamb will be lovely as it is,
0:13:43 > 0:13:46but what I'm thinking is that I want a crisp crust.
0:13:46 > 0:13:49This is another chance to use up something else
0:13:49 > 0:13:52we all always have in the kitchen - bread.
0:13:53 > 0:13:56It can be turned into ever-handy crumbs.
0:13:57 > 0:14:00The lovely thing about having some breadcrumbs around
0:14:00 > 0:14:02is that you can use what you want,
0:14:02 > 0:14:06and then the rest, just pop them in the freezer.
0:14:06 > 0:14:07And then they're there for you.
0:14:07 > 0:14:10Straight from frozen, they'll be fine.
0:14:10 > 0:14:14So to my crumbs, I'm going to put a little bit of parmesan.
0:14:19 > 0:14:22And some black pepper in there as well.
0:14:25 > 0:14:28That'll give me a really great, crisp crust.
0:14:28 > 0:14:30But I kind of want more than that.
0:14:30 > 0:14:34I want some other flavour going on that's going to work with cheese,
0:14:34 > 0:14:37and it's going to work with lamb, and it's going to work with thyme.
0:14:48 > 0:14:51And this is the moment for a spot of mustard.
0:14:52 > 0:14:54And I could mix it into the breadcrumbs,
0:14:54 > 0:14:56but I risk a slightly soggy mess.
0:14:56 > 0:14:58I think it's far better to use it to season the lamb.
0:14:58 > 0:15:00So, pepper and salt first.
0:15:07 > 0:15:10And I could have used a smooth mustard,
0:15:10 > 0:15:14but the joy of this are these little beads of mustard seed,
0:15:14 > 0:15:16because I just want that extra little bit of texture.
0:15:17 > 0:15:20Push it into the crumbs.
0:15:20 > 0:15:21Just want them to stick all over it.
0:15:22 > 0:15:24And then the same on this side.
0:15:30 > 0:15:34And then turn the lamb over so that both sides are covered.
0:15:44 > 0:15:49And then under a hot grill for a few minutes each side
0:15:49 > 0:15:51until it's crisp and golden.
0:15:59 > 0:16:03After ten to twelve minutes cooking, my swede is ready to be transformed
0:16:03 > 0:16:05into something sumptuous.
0:16:07 > 0:16:09Swede is nothing without butter.
0:16:09 > 0:16:11It's almost the whole point of the vegetable.
0:16:13 > 0:16:17And then, give it a good old mash.
0:16:24 > 0:16:28Now, the only other thing that needs is black pepper, and plenty of it.
0:16:30 > 0:16:35If anybody ever tells you they don't like swede, try it this way.
0:16:46 > 0:16:49After six minutes each side,
0:16:49 > 0:16:50the lamb is ready.
0:17:05 > 0:17:10I can smell thyme, a little bit of cheese, and I can smell mustard.
0:17:28 > 0:17:33In my next recipe I'm using some leftovers and a shop-bought shortcut
0:17:33 > 0:17:37to make what you may think of as a tricky treat quite simple.
0:17:39 > 0:17:42I'm a big fan of good coffee.
0:17:42 > 0:17:45I love letting the aromas fill the kitchen.
0:17:48 > 0:17:51If you find that you often have leftover coffee,
0:17:51 > 0:17:54and you hate throwing it away,
0:17:54 > 0:18:00then this is an opportunity to turn it into something really special.
0:18:00 > 0:18:02Ice cream.
0:18:02 > 0:18:06To make things simple I'm using shop-bought custard.
0:18:06 > 0:18:10I always look out for one made with fresh cream and real vanilla.
0:18:10 > 0:18:13Pour the custard and the coffee into a tray.
0:18:17 > 0:18:21Give it a good stir to let the flavours get to know each other.
0:18:24 > 0:18:27Then, simply freeze the mixture.
0:18:27 > 0:18:29It'll take a good three hours,
0:18:29 > 0:18:32and you'll need to churn it up every hour or so.
0:18:42 > 0:18:45If you thought that homemade ice cream was a tricky prospect,
0:18:45 > 0:18:49this blend of two simple ingredients will surely dispel the myth.
0:18:53 > 0:18:55You know, this is the most wonderful way
0:18:55 > 0:18:58to use the remains of the morning coffee pot.
0:18:58 > 0:19:03And best of all, it's the easiest ice cream I've ever made.
0:19:20 > 0:19:22While out shopping for my lovely haddock,
0:19:22 > 0:19:26I got some sound advice from Kevin, a helpful fishmonger.
0:19:26 > 0:19:30Things that look a little bit alien, like John Dory, is a lovely, lovely fish.
0:19:30 > 0:19:34Its return on the plate is absolutely fantastic.
0:19:36 > 0:19:38In exchange for his advice I've offered to cook up
0:19:38 > 0:19:41an improvised dinner in his kitchen.
0:19:41 > 0:19:44- Love your shop.- Great. - Absolutely brilliant.- Thanks.
0:19:44 > 0:19:46And thank you for inviting me back here. Can I...
0:19:46 > 0:19:50- Can I just have a rummage around you your kitchen?- Course you can.
0:19:50 > 0:19:53This fascination with other people's kitchens...
0:19:53 > 0:19:55Do you bring stuff home? Do you bring a lot of fish home?
0:19:55 > 0:19:59Yeah, yeah, daily. I eat a lot of fish. I eat a lot of fish.
0:19:59 > 0:20:00Look at those...
0:20:00 > 0:20:03- I'd love to play with these prawns, can I?- Yeah, of course!
0:20:03 > 0:20:05Great. And...
0:20:05 > 0:20:07OK, I'll have some of those...
0:20:07 > 0:20:09The prawns look amazing,
0:20:09 > 0:20:12but the other ingredients I find are equally inspiring.
0:20:12 > 0:20:15And...a bit of ginger.
0:20:15 > 0:20:19I've got everything I need for a gorgeous Thai-style prawn curry.
0:20:19 > 0:20:22Have you got a little pan we can make a sort of stock with?
0:20:22 > 0:20:25- Yeah, like a deep pan? I've got these here.- Yeah, perfect.
0:20:25 > 0:20:28Absolutely perfect. They're not going to make too much.
0:20:28 > 0:20:31- Shall I start shelling, then? - Oh, would you?
0:20:31 > 0:20:34Want a little knife, think that one will do it.
0:20:34 > 0:20:36It's not just everyday ingredients
0:20:36 > 0:20:38that don't always get a chance to shine.
0:20:38 > 0:20:41The less appealing bits of some favourites can be overlooked too.
0:20:41 > 0:20:44Tip everything in.
0:20:44 > 0:20:47These shells could easily end up in the bin -
0:20:47 > 0:20:50but they actually contain an intense flavour -
0:20:50 > 0:20:53unlocking it will provide the backbone of my dish.
0:20:53 > 0:20:57I'm going to put a couple of those lime leaves in,
0:20:57 > 0:21:01like that, and...this is your seasonings cupboard.
0:21:01 > 0:21:03Yeah, next to the cooker, yeah.
0:21:03 > 0:21:06I don't need much, just some whole peppercorns...
0:21:08 > 0:21:11I'm using distinctly Thai flavours.
0:21:11 > 0:21:14Garlic, lemongrass and ginger.
0:21:14 > 0:21:17And there's another ingredient I want to add.
0:21:17 > 0:21:20- How's your heat threshold? - Yeah, good. I can take a bit of heat.
0:21:20 > 0:21:23- Cos these little chaps... - They're fiery, those ones.
0:21:23 > 0:21:24They're fiery, aren't they?
0:21:24 > 0:21:27I mean, I've always said, "The smaller, the hotter."
0:21:29 > 0:21:32How neat is that?
0:21:32 > 0:21:35Coriander is another classic Asian flavour.
0:21:39 > 0:21:41You see, that would have taken me hours by hand.
0:21:42 > 0:21:47After a mere five minutes, my prawn stock is ready to strain.
0:21:50 > 0:21:53Now I fry off my spice mix, ready to make the sauce.
0:21:55 > 0:21:57I want this to keep this bright colour,
0:21:57 > 0:21:59so I'm not going to cook it for too long, couple of minutes.
0:21:59 > 0:22:01I'm going to leave that like that,
0:22:01 > 0:22:04and pour in a little bit of this stock, which I can't resist using.
0:22:09 > 0:22:11I'm also be going to be adding crisp mange tout.
0:22:13 > 0:22:17And what I'm really after is a little bit of coconut milk.
0:22:17 > 0:22:19Ah, I can do coconut milk.
0:22:22 > 0:22:23- There you are.- Lovely.
0:22:23 > 0:22:26Just put a wee bit of that in.
0:22:29 > 0:22:32Just let that melt in there a bit.
0:22:34 > 0:22:37- Smell good?- That's getting good, yeah. I like that.
0:22:42 > 0:22:45So, I might drop those little chaps in.
0:22:45 > 0:22:47And they will only take three or four minutes.
0:22:55 > 0:22:59The bean sprouts will just cook in the residual heat of the sauce
0:22:59 > 0:23:01and retain a lovely crunch.
0:23:02 > 0:23:05The proof of this improvised dish will be in the eating.
0:23:06 > 0:23:10- So, tell me what you think of that, then.- Well, it looks good.
0:23:10 > 0:23:12Don't want to ruin it by eating it.
0:23:13 > 0:23:15- Bottoms up.- Absolutely.
0:23:15 > 0:23:16Mm.
0:23:18 > 0:23:20That's lovely. How nice is this? Getting cooked for.
0:23:20 > 0:23:23- Thank you for letting me cook in your kitchen.- Mm.
0:23:23 > 0:23:25- That's gorgeous. - You're welcome, any time.
0:23:27 > 0:23:30There's no doubt that prawn stock, Thai flavourings
0:23:30 > 0:23:34and coconut milk make a wonderfully rich yet simple curry.
0:23:51 > 0:23:54With this week's dishes, I'm focusing on ingredients
0:23:54 > 0:23:58that rarely take centre stage - but they can be the inspiration
0:23:58 > 0:24:00to cook up something incredible.
0:24:02 > 0:24:04Pasta is a perfect example,
0:24:04 > 0:24:06commonly smothered in a tomato sauce.
0:24:06 > 0:24:10Today I want to try a new way of serving this honest staple
0:24:10 > 0:24:12by pairing it with a tasty veg.
0:24:14 > 0:24:18Fennel's one of those vegetables that some people find too strong.
0:24:19 > 0:24:24But if you cook it quite slowly, the flavour softens,
0:24:24 > 0:24:27and you get something that is actually quite delicate.
0:24:29 > 0:24:31I'm going to use all of it.
0:24:31 > 0:24:33Including these lovely little fronds,
0:24:33 > 0:24:36because they're very delicate and very charming,
0:24:36 > 0:24:38and I'm going to use them at the very end.
0:24:43 > 0:24:46The other thing that occurs when you cook fennel
0:24:46 > 0:24:50is the crunchy texture breaks down and there's a delectable sweetness.
0:24:51 > 0:24:54To balance that, I'm going to put some onion in.
0:24:54 > 0:24:56This is a lovely banana shallot.
0:24:59 > 0:25:02I'm not really after much browning here.
0:25:02 > 0:25:05I don't want these to caramelise, but I do want them to soften.
0:25:05 > 0:25:08So, I'll keep moving them round the pan.
0:25:10 > 0:25:14I'm keeping the pieces of vegetables actually quite big.
0:25:14 > 0:25:18I want something with lots more texture, and also a bit unusual.
0:25:18 > 0:25:20I don't want anything I've had before.
0:25:23 > 0:25:26You see, straight away you can smell aniseed,
0:25:26 > 0:25:27and the sweetness of the onion.
0:25:29 > 0:25:32It's quite tricky to know what herb to put with fennel,
0:25:32 > 0:25:34but the one that always works for me is basil.
0:25:36 > 0:25:40Both basil and fennel share that lovely hint of aniseed.
0:25:41 > 0:25:45Time for the inspiration for this whole dish - pasta.
0:25:45 > 0:25:48To be honest, any of the ribbon pastas will do.
0:25:48 > 0:25:50I'm using a very thin linguine.
0:25:52 > 0:25:55And that goes into boiling water, very heavily salted water.
0:25:58 > 0:26:02For literally a couple of minutes, because it's very fine.
0:26:02 > 0:26:05Now, what I'm after is a tangle of vegetables and pasta.
0:26:05 > 0:26:09But this is to be my main course, so it needs something else in there.
0:26:19 > 0:26:23Got lots of quite sweet flavours going on in this pan.
0:26:23 > 0:26:27Some wonderful, sharp, slightly salty feta
0:26:27 > 0:26:30is really going to work very well in here.
0:26:31 > 0:26:33Just going to crumble this.
0:26:33 > 0:26:35I don't really want it to melt,
0:26:35 > 0:26:38I like the idea of different-sized lumps.
0:26:39 > 0:26:40And then, that basil.
0:26:48 > 0:26:52Needs a little bit of black pepper. No salt.
0:26:52 > 0:26:56I've got the feta in there, I don't really need salt.
0:26:56 > 0:26:59And then, those little fennel fronds that I saved.
0:27:17 > 0:27:19Just toss the ingredients together.
0:27:22 > 0:27:23I'm smelling that basil.
0:27:29 > 0:27:32You know, that's really rather good.
0:27:33 > 0:27:36I'd no idea how that was going to turn out.
0:27:36 > 0:27:39I've never made a sauce like that for pasta.
0:27:39 > 0:27:41Certainly never with fennel.
0:27:41 > 0:27:43You know, I'm really quite pleased with that.
0:27:43 > 0:27:47The contrasting flavours of sweet onion and salty feta
0:27:47 > 0:27:50collide in a delicious fusion with an underlying hint of aniseed.
0:27:51 > 0:27:53A real treat for the taste buds.
0:27:57 > 0:28:01This week I've used the most everyday ingredients as my inspiration,
0:28:01 > 0:28:05seeing the unsung heroes of my weekly shop in a different light,
0:28:05 > 0:28:10providing the motivation to create new and exciting dishes.
0:28:11 > 0:28:16Next time, I'll be experimenting with a few new flavours
0:28:16 > 0:28:18that can transform everyday ingredients
0:28:18 > 0:28:19into something very special.
0:28:19 > 0:28:22Sometimes I know what I'm going to cook, and other times
0:28:22 > 0:28:26I just open the fridge door and I genuinely don't know.
0:28:26 > 0:28:28Supper I didn't know I'd got.
0:28:31 > 0:28:34Subtitles by Red Bee Media Ltd