0:00:02 > 0:00:04'I'm Nigel Slater.
0:00:05 > 0:00:07'I'm someone who cooks by instinct and impulse.
0:00:07 > 0:00:09'I don't tend to follow recipes,
0:00:09 > 0:00:13'I just make things up depending on what I fancy at the time
0:00:13 > 0:00:15'and what ingredients I have to hand.'
0:00:15 > 0:00:17Supper I didn't know I'd got.
0:00:17 > 0:00:20'It's exactly the same when I shop.
0:00:20 > 0:00:22'I usually just buy whatever catches my eye
0:00:22 > 0:00:26'and then work out what I'm going to cook as the week unfolds.
0:00:26 > 0:00:29'Using great ingredients should always be a pleasure,
0:00:29 > 0:00:32'and with a bit of creative thinking, you really can
0:00:32 > 0:00:36'cook delicious food every day of the week.'
0:00:36 > 0:00:39I'm going to show you how I make the most of my weekly shop,
0:00:39 > 0:00:43to give you ideas how not to waste a bit of yours.
0:00:43 > 0:00:45'This week, I'm going to add a few more flavours
0:00:45 > 0:00:47'to my shopping basket,
0:00:47 > 0:00:48'like horseradish,
0:00:48 > 0:00:49'ricotta cheese
0:00:49 > 0:00:51'and Japanese rice wine,
0:00:51 > 0:00:54'bringing new life to everyday ingredients.'
0:01:08 > 0:01:12Before I do my weekly shop, I like to know what I've got.
0:01:12 > 0:01:15I do a little stock take of what's in the fridge
0:01:15 > 0:01:18and I try to do something delicious with it.
0:01:18 > 0:01:22'I relish the challenge of trying to come up with a new take on
0:01:22 > 0:01:25'a sandwich, something that will liven up my leftovers.'
0:01:25 > 0:01:27It's usually the same old things. Some tomatoes left.
0:01:27 > 0:01:32Little bit of flatbread. I've got some courgettes this time as well.
0:01:32 > 0:01:35'Today, spices are going to be my secret weapon.'
0:01:37 > 0:01:40I make a very simple spice paste...
0:01:41 > 0:01:45..with a few cumin seeds and little bit of coriander.
0:01:50 > 0:01:53So I'm just going to bash them a bit.
0:01:53 > 0:01:55They don't need to be crushed really fine,
0:01:55 > 0:01:58just until they're fragrant and flavoursome.
0:01:58 > 0:02:00Now that's just two spices.
0:02:00 > 0:02:02I don't want it to be complicated,
0:02:02 > 0:02:04but I'm going to put in a little bit of garam masala as well.
0:02:05 > 0:02:08I could put in a bit of curry powder or fennel seed,
0:02:08 > 0:02:11but I just want to keep this quite mild, quite aromatic.
0:02:12 > 0:02:15'Any flavourless oil will help blend the spices together.'
0:02:17 > 0:02:20It's just a question of taking what I've already got,
0:02:20 > 0:02:22what's there and needs using,
0:02:22 > 0:02:25and just adding a little bit of something to make it
0:02:25 > 0:02:26just a little bit interesting.
0:02:32 > 0:02:34So these courgettes, I'm going to put
0:02:34 > 0:02:37into this sort of spicy oil.
0:02:37 > 0:02:40I just want the paste to get all over the vegetables,
0:02:40 > 0:02:43so makes my sandwich even more delicious.
0:02:45 > 0:02:48So we're going to leave those little chaps just to sizzle
0:02:48 > 0:02:50on a fairly low heat,
0:02:50 > 0:02:54and because they're thinly sliced, they won't take long.
0:02:54 > 0:02:57'My pittas just need a few minutes under the grill,
0:02:57 > 0:03:00'and the tomatoes will keep everything moist.'
0:03:02 > 0:03:04I could pop some garlic in here if I wanted to.
0:03:04 > 0:03:06Maybe some spring onions,
0:03:06 > 0:03:10little bit of bacon, even. Anything that needs using up.
0:03:16 > 0:03:18Going to cut these in half.
0:03:18 > 0:03:21I want to make a little pocket to hold my filling.
0:03:28 > 0:03:32So I've got a deliciously sloppy sandwich,
0:03:32 > 0:03:37and I've got a clean slate to start shopping again.
0:03:45 > 0:03:48'This is such a great way to clean out the fridge
0:03:48 > 0:03:51'and bring new life to old ingredients. With spices to hand,
0:03:51 > 0:03:55'you'll never be at a loss with your leftovers again.
0:04:04 > 0:04:07'I often find when I shop, I'm on autopilot.
0:04:10 > 0:04:12'The trouble is, when you open the fridge
0:04:12 > 0:04:14'and you see you have the same old ingredients,
0:04:14 > 0:04:16'it's tempting to cook the same meals.
0:04:18 > 0:04:21'I've got my regulars. Minced beef,
0:04:21 > 0:04:23'some fish...
0:04:26 > 0:04:29'..fresh vegetables.
0:04:29 > 0:04:31'But the difference is, this week,
0:04:31 > 0:04:34'I'm going to add a few less familiar ingredients
0:04:34 > 0:04:37'to inspire me to come up with some fresh ideas,
0:04:37 > 0:04:39'maybe just trying a few new things out.'
0:04:40 > 0:04:42I'm after some ricotta.
0:04:42 > 0:04:44Some ricotta? Excellent.
0:04:44 > 0:04:47I'm going to give you a little bit of this one.
0:04:47 > 0:04:48Voila.
0:04:50 > 0:04:52It's so cool.
0:04:52 > 0:04:55And so many cheeses are creamy, and that's milky.
0:04:55 > 0:04:58And it's got a sweetness to it, and it's just very light.
0:04:58 > 0:05:01- I never knew what to do with it.- I think it's a cheese with a very poor
0:05:01 > 0:05:04PR agent because traditionally, people use it to fill pasta.
0:05:04 > 0:05:07- That's right.- Spinach and ricotta, you get tortellinis, raviolis.
0:05:07 > 0:05:08I'm going to put it into burgers.
0:05:08 > 0:05:11So a little bit of minced beef and a little bit of ricotta to lighten it
0:05:11 > 0:05:13and to sweeten it.
0:05:13 > 0:05:15- That'll be very good.- That's my plan.
0:05:17 > 0:05:18- Thank you.- Thank you very much.
0:05:18 > 0:05:22'The truth is, I get a bit bored when I eat the same old food.
0:05:22 > 0:05:25'I want to keep things new and exciting.
0:05:25 > 0:05:29'So, as I use up this week's shop, I'm going to be making a few dishes
0:05:29 > 0:05:31'that will add some surprising flavours
0:05:31 > 0:05:35'to make sure these ingredients get a new lease of life
0:05:35 > 0:05:37'and they don't go to waste.
0:05:48 > 0:05:52'Sunday's recipe is going to be a bit of an experiment,
0:05:52 > 0:05:54'a deviation from a classic beef burger, using my ricotta.'
0:06:00 > 0:06:04Because it's mild, it's incredibly versatile.
0:06:06 > 0:06:09But that mildness is accompanied with a little bit of piquancy,
0:06:09 > 0:06:10a little bit of sharpness.
0:06:10 > 0:06:13And that will really bring out the flavour of the beef.
0:06:13 > 0:06:15So I'm going to mix those two together,
0:06:15 > 0:06:19and then think about what else I can put in.
0:06:22 > 0:06:26Now, you could use chives, but I've got spring onions.
0:06:26 > 0:06:27And they cook very quickly,
0:06:27 > 0:06:30so they're perfect for something like this.
0:06:32 > 0:06:37Something a little bit salty to go in there as well.
0:06:37 > 0:06:39'Beef loves the sharpness of capers,
0:06:39 > 0:06:42'and that's really the trick of how to invigorate
0:06:42 > 0:06:44'an everyday ingredient.
0:06:45 > 0:06:47'All I'm doing is finding flavours
0:06:47 > 0:06:49'that will make an ordinary bit of mince sing.'
0:06:57 > 0:07:01There's so many flavourings that are actually sitting in the cupboard,
0:07:01 > 0:07:03sitting in the window box,
0:07:03 > 0:07:06sitting in the garden, that you can just add
0:07:06 > 0:07:10to an everyday ingredient to really bring it to life.
0:07:10 > 0:07:15Rosemary's quite a spiky herb, so it needs chopping really quite finely.
0:07:19 > 0:07:21So mix these together,
0:07:21 > 0:07:24and then just take a small amount of it
0:07:24 > 0:07:26and just make little burgers.
0:07:29 > 0:07:31What I've actually done is
0:07:31 > 0:07:34I've lightened it with the ricotta cheese.
0:07:34 > 0:07:36I've made the whole thing a little bit fresher.
0:07:36 > 0:07:39'These little patties will sizzle gently on a moderate heat
0:07:39 > 0:07:42'while I prepare a burger relish using an ingredient
0:07:42 > 0:07:45'that will partner both the beef and the ricotta perfectly.'
0:07:52 > 0:07:56Sun-dried tomatoes. These are the ones that are in oil,
0:07:56 > 0:07:59and they work beautifully with ricotta.
0:07:59 > 0:08:00I'm going to chop those.
0:08:03 > 0:08:06They've got masses of flavour as they are, so they don't need much seasoning.
0:08:06 > 0:08:11I'm going to put a little bit of sherry vinegar in there.
0:08:16 > 0:08:19Little bit sharp, little bit mild, little bit sweet
0:08:19 > 0:08:22and it'll work really well with those salty, smoky notes.
0:08:27 > 0:08:31Don't worry if the burgers crumble in the pan, this is rustic cooking.
0:08:31 > 0:08:37But if you want to, pop them in the fridge for a hour or two beforehand,
0:08:37 > 0:08:40or add some breadcrumbs.
0:08:44 > 0:08:47I've got a nice airy bread roll.
0:08:49 > 0:08:53Pop one of these little chaps in here...like that...
0:08:53 > 0:08:57and just a little bit of this smoky relish.
0:09:01 > 0:09:03They're burgers, but not as we know them.
0:09:05 > 0:09:09It was worth the trip to the deli and paying for good flavours.
0:09:09 > 0:09:13This simple twist on a classic beef burger has really cheered up
0:09:13 > 0:09:17my everyday mince and I have a head start on Monday's mealtime too.
0:09:32 > 0:09:34After a busy weekend,
0:09:34 > 0:09:37I don't want to think too much about what I'm going to cook on Monday.
0:09:39 > 0:09:42And when I've got leftovers, it can be a struggle to become
0:09:42 > 0:09:44excited about eating the same thing again.
0:09:46 > 0:09:49You know, you'd think that once you made a burger there's no going back.
0:09:49 > 0:09:53But there's a very simple way to make the left-over's from last night's supper
0:09:53 > 0:09:56into an exciting meal for today.
0:09:57 > 0:10:02I've already got the wonderful marriage of ricotta, beef and sun dried tomatoes
0:10:02 > 0:10:08and I know these flavours will sit just as comfortably crumbled into pasta.
0:10:08 > 0:10:12This simple recipe allows me to add vegetables from my weekly shop too.
0:10:18 > 0:10:19Chop a red onion...
0:10:22 > 0:10:24..and add to a pan with a good glug of oil to soften.
0:10:27 > 0:10:31Slice a couple of tomatoes for freshness and moisture.
0:10:36 > 0:10:40Now I'm making the most of my sun-dried tomato burger relish.
0:10:40 > 0:10:44And then, simply crumble the leftover burgers into the mix.
0:10:48 > 0:10:50While I heat my impromptu sauce through,
0:10:50 > 0:10:53the tagliatelle I bought will cook in a matter of minutes.
0:10:55 > 0:10:58And then it's on to the plate,
0:10:58 > 0:11:02trickle a little of the oil from my jar of sun-dried tomatoes over the pasta,
0:11:02 > 0:11:09throw in a few basil leaves and then spoon a generous helping on top.
0:11:09 > 0:11:13A rustic and rapid way to transform yesterday's supper
0:11:13 > 0:11:16into today's tagliatelle.
0:11:16 > 0:11:19Suddenly, Monday's don't seem so bad after all.
0:11:43 > 0:11:45Because I don't plan my week's suppers,
0:11:45 > 0:11:50I sometimes have to be pretty inventive with the ingredients I have in the fridge.
0:11:50 > 0:11:52But for me that's part of the pleasure -
0:11:52 > 0:11:57creating something tasty from seemingly nothing.
0:11:59 > 0:12:00Usually I've got plenty of vegetables
0:12:00 > 0:12:04and this week I've got beetroot and new potatoes.
0:12:04 > 0:12:07So I'm going to get those on to steam -
0:12:07 > 0:12:10and I just use a colander in a big pan with a lid on.
0:12:11 > 0:12:14It's a bit Heath Robinson but it works.
0:12:14 > 0:12:15But I've also got other bits and bobs
0:12:15 > 0:12:18I want to do something interesting with.
0:12:20 > 0:12:23Some of the most fun I have in the kitchen
0:12:23 > 0:12:26is when I don't really have a plan - just seeing what happens.
0:12:28 > 0:12:31I know my vegetables will make a satisfying supper
0:12:31 > 0:12:34if I just look and see what I can use to add some interest.
0:12:34 > 0:12:39I've got a few herbs in the garden...
0:12:41 > 0:12:43I'll have a look, see what I've got.
0:12:50 > 0:12:54The principle ingredient of this are those little new potatoes,
0:12:54 > 0:12:56and whenever I think of potatoes I think of mint.
0:12:56 > 0:13:01So, I'm going to make a main course salad of new potatoes and beetroot
0:13:01 > 0:13:05and a dressing using the bacon and its fat with some herbs
0:13:05 > 0:13:08and maybe something else.
0:13:08 > 0:13:11So first, while my vegetables steam,
0:13:11 > 0:13:14I'm going to cook my streaky bacon on a low heat,
0:13:14 > 0:13:18melting its fat to form the backbone of a flavoursome dressing.
0:13:18 > 0:13:21If you've got nice ingredients and you put them together,
0:13:21 > 0:13:25you'll end up with a nice supper, really.
0:13:25 > 0:13:27You might occasionally get it wrong or make a mistake -
0:13:27 > 0:13:30but it's not the end of the world.
0:13:30 > 0:13:33I've picked up some horseradish from the greengrocer
0:13:33 > 0:13:36and it's definitely one of those ingredients that can really
0:13:36 > 0:13:39change a dish into something spectacular.
0:13:39 > 0:13:40Quite spicy, quite hot.
0:13:40 > 0:13:44It's just got...an amazing flavour.
0:13:44 > 0:13:46There's nothing quite like horseradish.
0:13:46 > 0:13:50It's got the heat, I suppose, of wasabi or mustard,
0:13:50 > 0:13:52but it's completely different.
0:13:52 > 0:13:56Grating some of this flavour will transform my dressing.
0:13:58 > 0:14:02I mean, it does pack a punch, so you don't need that much of it.
0:14:04 > 0:14:08Now this bacon is starting to crisp and I've also got lovely bacon fat in the pan.
0:14:08 > 0:14:14So that little bit of heat, that bit of soft warmth that's going to go right the way through this,
0:14:14 > 0:14:17from the horseradish, I'll start that now by sprinkling it in.
0:14:24 > 0:14:28It'll take around ten minutes or so for my vegetables to soften.
0:14:28 > 0:14:31I'm just going to cut them in half
0:14:31 > 0:14:33so that cut side soaks up the bacon fat.
0:14:37 > 0:14:41And now the vegetables will eagerly absorb the dressing.
0:14:41 > 0:14:43So I've got the earthy root vegetables.
0:14:43 > 0:14:47I've got the clean taste of the mint,
0:14:47 > 0:14:49a little bit of heat from the horseradish,
0:14:49 > 0:14:51and I've got that lovely crisp, crisp bacon.
0:14:52 > 0:14:55All that needs is a little black pepper,
0:14:55 > 0:14:58and a LITTLE salt - the bacon's quite salty enough.
0:15:03 > 0:15:06Sometimes I know what I'll cook - I've got it in my head -
0:15:06 > 0:15:09and other times I just open the fridge door
0:15:09 > 0:15:12and I genuinely don't know until I start.
0:15:12 > 0:15:15A supper I didn't know I'd got.
0:15:17 > 0:15:22That's the beauty of just giving things a go - you come up with new ideas.
0:15:22 > 0:15:25I've realised that adding some horseradish really elevates
0:15:25 > 0:15:28some ordinary ingredients to an exciting new level.
0:15:45 > 0:15:47Good morning.
0:15:47 > 0:15:50During the weekly shop, I met Tom from the deli,
0:15:50 > 0:15:53who inspired me to sample some new flavours.
0:15:53 > 0:15:55We've got some wonderful British cheeses.
0:15:55 > 0:15:57They surprise me the most.
0:15:59 > 0:16:03Got nice long, long finish to it, hasn't it? Very, very nice indeed.
0:16:03 > 0:16:04Thank you. Bye-bye.
0:16:04 > 0:16:08In return, I've offered to cook him dinner.
0:16:08 > 0:16:11But really, it's an excuse to see if his own cupboards at home
0:16:11 > 0:16:13are as much of a treasure trove as his shop.
0:16:16 > 0:16:18Can I have a rummage in your fridge?
0:16:18 > 0:16:19Yep, fire ahead.
0:16:19 > 0:16:23I'm vegetarian so you won't find any animals in there, dead or alive.
0:16:23 > 0:16:27- OK. Oh, no, there isn't, is there? A lot of veg here, Tom!- Yes!
0:16:27 > 0:16:31And good old peppers. They're always there, aren't they?
0:16:31 > 0:16:33Always there. The problem with veg is that at the end of the week,
0:16:33 > 0:16:36or the fortnight, there's a lot of it left, as well.
0:16:36 > 0:16:39Yeah, it's that thing of buying too much food.
0:16:39 > 0:16:42Or of buying the same old things because you feel safe with them
0:16:42 > 0:16:43and then you open the fridge and think,
0:16:43 > 0:16:46- what will I do with this? AGAIN! - Hm. Absolutely.
0:16:46 > 0:16:48We need new ways of perking things up.
0:16:49 > 0:16:52And that's exactly what I'm going to do with Tom's peppers.
0:16:52 > 0:16:55It's one of our most popular vegetables
0:16:55 > 0:16:59but how many times have you been left with one at the bottom of the fridge come the end of the week?
0:17:01 > 0:17:03If I've had a long day, I want to come home to something that...
0:17:03 > 0:17:07I don't have to read a recipe, I just do it.
0:17:07 > 0:17:09And so that's why I end up buying the same things.
0:17:09 > 0:17:14With these, because they're so lovely...I think I'm just going to cook those...
0:17:14 > 0:17:16I could roast them, and if I'd got all the time in the world, I would.
0:17:16 > 0:17:18Because when you roast a pepper,
0:17:18 > 0:17:21- sometimes you get this incredible sweetness.- Oh, yes. Yes.
0:17:21 > 0:17:24But I'm actually going to cook them quite quickly.
0:17:28 > 0:17:32- I'm going to just leave those to do a bit of sizzling.- Okey dokey. - For a while.
0:17:32 > 0:17:34- Listen, can I have your tomatoes? - Absolutely.
0:17:34 > 0:17:39I can't remember ever seeing my fridge without...tomatoes in it.
0:17:39 > 0:17:41I'm just going to chop these up.
0:17:43 > 0:17:47- Peppers and tomatoes are always at home together.- Yes, absolutely.
0:17:47 > 0:17:50If I put the tomatoes in at the same time, we'll get the juice.
0:17:50 > 0:17:53- It's a nice colour, isn't it? - It's fabulous.
0:17:53 > 0:17:59It's just cheerful food, it makes your heart sing when you see stuff like this in a pan.
0:17:59 > 0:18:04- Can I have a look in your cupboards? - Please do.- Whoa, you've got a lot. - Very exotic stuff.
0:18:04 > 0:18:07Do like your spices!
0:18:07 > 0:18:09It is like going into a little spice market.
0:18:09 > 0:18:12A little Aladdin's cave of flavour.
0:18:12 > 0:18:15Why are other people's cupboards more fascinating than your own?
0:18:15 > 0:18:19As I guessed, the man from the deli has jars aplenty
0:18:19 > 0:18:23hidden away in his cupboards. And the fridge.
0:18:23 > 0:18:26Got some harissa paste... What do you normally use this for?
0:18:26 > 0:18:27Why would you have this?
0:18:27 > 0:18:33I often spoon it into pasta - just quickly toss it through some pasta with a little oil,
0:18:33 > 0:18:35it makes the pasta spicy and a bit flavoursome.
0:18:35 > 0:18:39That's the lovely thing about these ready-made pastes and things
0:18:39 > 0:18:41you can use them however you want.
0:18:41 > 0:18:45Of course, all of these chilli pastes vary so much in heat,
0:18:45 > 0:18:49and it really is worth just...
0:18:49 > 0:18:53little bit on your little finger, and a quick taste just to make sure.
0:18:53 > 0:18:58That one's wonderful. It's got this incredible long-lasting heat.
0:18:58 > 0:19:01Just a couple of teaspoonfuls of this harissa
0:19:01 > 0:19:03will liven up the peppers and tomatoes.
0:19:03 > 0:19:08Some chickpeas will bulk it out and salt will season.
0:19:09 > 0:19:15Now those tomatoes that have squished down with the harissa have made almost an impromptu sauce.
0:19:17 > 0:19:19And a squeeze of lemon juice
0:19:19 > 0:19:23provides a spark of acidity to the sweetness of the peppers and tomatoes.
0:19:23 > 0:19:26You know, I'm eyeing your basil over there.
0:19:26 > 0:19:29Let me bring it close to you, then.
0:19:29 > 0:19:33For me, it's that thing of ingredients that work together.
0:19:33 > 0:19:34That are comfortable.
0:19:34 > 0:19:38- Tomatoes, peppers, basil... - And basil.- Always works.
0:19:38 > 0:19:40How do you keep your basil plants alive?
0:19:40 > 0:19:44Keep them kind of dry. Don't give it too much water.
0:19:44 > 0:19:47It seems to grow better. It stays alive better.
0:19:47 > 0:19:51There are so many dying basil plants by people's sinks.
0:19:51 > 0:19:54- Oh, the smell of the basil now is fantastic, isn't it?- Let's tuck in.
0:19:56 > 0:19:59- Where's your bowls, Tom? - Yep, in there, in there.- Brilliant.
0:19:59 > 0:20:03Let me get some spoons while you do that. The sauce is nice and thick now too. It's thickened out.
0:20:04 > 0:20:08This cheerful recipe is fast and wholesome
0:20:08 > 0:20:10and uses up a few jars from the cupboards too.
0:20:10 > 0:20:13Just tip a little bit of that juice...
0:20:13 > 0:20:15Cheers. Bon appetit.
0:20:17 > 0:20:19So, let's have a look.
0:20:19 > 0:20:21- It smells wonderful. - It does, doesn't it?
0:20:21 > 0:20:25- Now, you see?- Delicious, isn't it? - Has it perked up your peppers, Tom?
0:20:25 > 0:20:29It has certainly perked up my peppers, and my chick peas, as well.
0:20:29 > 0:20:31- Good.- Thank you.- Pleasure.
0:20:31 > 0:20:34Tom's kitchen is full of spicy aromas,
0:20:34 > 0:20:38and our peppers, the unsung heroes, are the star of the show once again.
0:20:57 > 0:21:01For my Thursday supper, I fancy something light, speedy and simple.
0:21:02 > 0:21:04I bought some fish and if I don't use it tonight,
0:21:04 > 0:21:06I know it'll go to waste.
0:21:07 > 0:21:10Salmon is a really popular fish.
0:21:10 > 0:21:13Everyone seems to like it, I certainly do.
0:21:13 > 0:21:15Finds its way into my shopping basket sometimes,
0:21:15 > 0:21:18but I have to be careful I don't always do the same thing with it.
0:21:18 > 0:21:23So I like to have something in the cupboard that will help me to transform it.
0:21:25 > 0:21:27I've got a few ingredients that I'm going to throw together,
0:21:27 > 0:21:32starting with four tablespoons of the Japanese rice wine mirin,
0:21:32 > 0:21:36that you can buy from an oriental supermarket or a good deli,
0:21:36 > 0:21:40and then a tablespoon each of sesame oil and groundnut oil.
0:21:40 > 0:21:44Marinate the salmon for at least half an hour -
0:21:44 > 0:21:46the longer the better.
0:21:48 > 0:21:51When the flavours have had time to work their way into the fish,
0:21:51 > 0:21:54give it a covering of sesame seeds.
0:21:58 > 0:22:00And then pan fry for about six minutes.
0:22:05 > 0:22:09Just as the skin turns crisp, flip to the other side for a final minute.
0:22:13 > 0:22:17Adding flavour to an everyday ingredient doesn't always have to be
0:22:17 > 0:22:19as obvious as herbs and spices.
0:22:19 > 0:22:21This combination of fish,
0:22:21 > 0:22:25sweet wine and nutty sesame is perfect to savour on its own.
0:22:47 > 0:22:53Come the end of the week, I really don't want to have anything left lying around from the weekly shop.
0:22:53 > 0:22:55If there is, there's always something you can do to
0:22:55 > 0:22:57ensure that it'll never go to waste.
0:22:57 > 0:23:01I got really, really excited when I saw these lemons when I was shopping
0:23:01 > 0:23:04and I wasn't sure what I was going to use them for, but I just
0:23:04 > 0:23:09knew that they were ripe they were juicy and I just had to have them.
0:23:09 > 0:23:12But I haven't done any baking this week and I love a cake for the weekend.
0:23:13 > 0:23:16So lemon cake it is.
0:23:16 > 0:23:20I've got the store cupboard staples - flour, sugar, some butter,
0:23:20 > 0:23:24but I have a plan to add something a little more unusual.
0:23:24 > 0:23:28Some baking's actually quite complicated,
0:23:28 > 0:23:30but I make a very simple cake,
0:23:30 > 0:23:35You start with equal quantities of butter and sugar. About 200 of each.
0:23:36 > 0:23:41I'm using golden caster sugar, cos it's got a slight butterscotch note,
0:23:41 > 0:23:43and it gives the cake a really good colour.
0:23:49 > 0:23:52I want it to be really creamy and light - almost like ice-cream.
0:23:56 > 0:24:00So I'm using two of these large lemons and I just want the very fine outer zest.
0:24:02 > 0:24:06I can't sleep if there isn't a cake in the house. Just HAS to be one.
0:24:06 > 0:24:09It's that moment when somebody walks through the door -
0:24:09 > 0:24:12if you can give them a slice of cake then it's just a great feeling.
0:24:15 > 0:24:17Beat four eggs and add gradually to the mix.
0:24:20 > 0:24:25I'm substituting half the flour with ground almonds, for a richer, more moist cake.
0:24:27 > 0:24:32Because I want my cake to be fairly light, I'm going to put a little bit of baking powder in.
0:24:32 > 0:24:33Just a teaspoon, maybe bit more.
0:24:37 > 0:24:41The lemons would be the star ingredient of this cake
0:24:41 > 0:24:42on their own.
0:24:42 > 0:24:47But it's time to experiment with an ingredient that I think will make all the difference.
0:24:47 > 0:24:50Sounds a little bit strange putting thyme into a cake,
0:24:50 > 0:24:57but one of the loveliest things I've eaten were little scones that had got lemon thyme in them.
0:25:00 > 0:25:03It smells quite intoxicating.
0:25:03 > 0:25:07My cake mix just needs one final slow whiz,
0:25:07 > 0:25:10adding the flour and almonds a little at a time,
0:25:10 > 0:25:14until I have a soft creamy mixture for my cake tin.
0:25:16 > 0:25:20Just smooth that down a little bit. And then that goes in the oven.
0:25:20 > 0:25:25A small cake like this needs just 25 minutes at 160 degrees.
0:25:28 > 0:25:32Which gives me time to think about how I can use the real treasure in my lemons
0:25:32 > 0:25:36and work a bit more of that herby flavour into my cake.
0:25:36 > 0:25:40I like a cake that is really juicy and moist,
0:25:40 > 0:25:44so I'm going to make a little syrup, with the lemon juice and the thyme.
0:25:48 > 0:25:51Squeeze the lemon juice and mix a cup or so of sugar
0:25:51 > 0:25:52with some more thyme leaves.
0:25:57 > 0:25:59Combine the herby sugar with the lemon juice
0:25:59 > 0:26:02in a pan over the heat, to let the sugar dissolve.
0:26:08 > 0:26:11I think these might be done.
0:26:14 > 0:26:16When my cakes are ready, piercing them all over will help them
0:26:16 > 0:26:21to absorb the extra burst of flavour from my syrup.
0:26:21 > 0:26:24So what I end up with
0:26:24 > 0:26:27is something sweet,
0:26:27 > 0:26:31sharp...and sticky.
0:26:31 > 0:26:35When the weather outside's a little bit rainy -
0:26:35 > 0:26:40when I can hear little freckles of rain on the roof - then that to me is the time to bake.
0:26:40 > 0:26:44Take these and put them somewhere just for the juice to soak in,
0:26:44 > 0:26:47give them time to sort of gather their thoughts.
0:27:07 > 0:27:09Poised between pudding and cake.
0:27:17 > 0:27:19Very moist.
0:27:25 > 0:27:27And very lemony.
0:27:28 > 0:27:32And then you've got the warmth of the thyme in the background.
0:27:32 > 0:27:34It's a lovely way to end a rainy day.
0:27:36 > 0:27:39The flavour of these lemons is even better than I'd hoped,
0:27:39 > 0:27:43but adding the thyme takes this cake to a whole new level.
0:27:53 > 0:27:57This week I've livened up my weekly shop by adding a few more interesting ingredients.
0:27:57 > 0:27:59I've experimented a lot,
0:27:59 > 0:28:02but managed to make the most of everything I've bought.
0:28:04 > 0:28:08Next time, I'll be cooking a few recipes
0:28:08 > 0:28:12that prove just how simple it can be to make the quality ingredients in my weekly shop
0:28:12 > 0:28:15go that little bit further.
0:28:15 > 0:28:18It's seriously wonderful.
0:28:39 > 0:28:42Subtitles by Red Bee Media Ltd