0:00:02 > 0:00:08I'm Nigel Slater. I'm someone who cooks by instinct and impulse.
0:00:08 > 0:00:11I tend not to follow recipes, I just make things up depending
0:00:11 > 0:00:14on what I fancy at the time and whatever ingredients I have to hand.
0:00:14 > 0:00:17It is seriously wonderful.
0:00:17 > 0:00:21It's exactly the same when I shop, I usually just buy whatever catches
0:00:21 > 0:00:25my eye and work out what I'm going to cook as the week unfolds.
0:00:26 > 0:00:29Using up 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 > 0:00:35food every day of the week.
0:00:35 > 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 > 0:00:48This week, it's all about simplicity, as I get the best
0:00:48 > 0:00:51expensive ingredients, like top quality chicken, seafood
0:00:51 > 0:00:55and steak, and find really easy ways to make them go further.
0:01:12 > 0:01:15For me, one of the best bits about Saturday
0:01:15 > 0:01:19is the challenge of creating something really delicious
0:01:19 > 0:01:22and using everything up before I do my next week's shopping.
0:01:22 > 0:01:24Often it's a sandwich
0:01:24 > 0:01:29and today I've got some great salmon that will make it feel like a treat.
0:01:29 > 0:01:33The truth is that as much as I love cooking,
0:01:33 > 0:01:38I love making sandwiches, especially what I call found sandwiches.
0:01:38 > 0:01:42The things that you didn't really know you'd got till you went through the fridge.
0:01:42 > 0:01:45Any sandwich I make has got to have something crisp in it.
0:01:46 > 0:01:51It sort of balances the soft dough outside and it can be crisp lettuce...
0:01:52 > 0:01:56..some grated carrot or some crisp cucumber.
0:01:57 > 0:02:00I might put some spring onion in here as well.
0:02:03 > 0:02:07And a lot of the ingredients I've got in this sandwich are quite mild.
0:02:07 > 0:02:10I've got the cucumber, I've got the salmon, spring onion,
0:02:10 > 0:02:11I'm going to put a chilli in.
0:02:12 > 0:02:16These are all ingredients that will easily bond with whatever meat
0:02:16 > 0:02:17or fish you've still got.
0:02:20 > 0:02:22Look at the lovely flakes of salmon.
0:02:25 > 0:02:27Now that would make a great sandwich with some really soft bread,
0:02:27 > 0:02:29but I've got a better idea.
0:02:29 > 0:02:31I'm going to use spring roll wrappers.
0:02:31 > 0:02:34Adding a little variety from time to time,
0:02:34 > 0:02:36just makes food more interesting.
0:02:36 > 0:02:40A spring roll wrap is a really simple way to make
0:02:40 > 0:02:43what could be a straightforward sandwich really sing.
0:02:43 > 0:02:49You don't need to cook them, you just soak them very briefly in warm water.
0:02:51 > 0:02:53They're ready when they stop crackling.
0:02:55 > 0:03:01And then, working quickly, just put some of the cucumber on there...
0:03:03 > 0:03:06..some of the spring onion, a little bit of the chilli.
0:03:08 > 0:03:09A few pieces of cold salmon.
0:03:12 > 0:03:15It's wonderful with prawns, if you've got any prawns left,
0:03:15 > 0:03:17and then a little bit of coriander,
0:03:17 > 0:03:20cos I want to get constant little bursts of flavour as I'm eating it.
0:03:20 > 0:03:21Then you just wrap it up.
0:03:24 > 0:03:28Top and bottom first, fold in the sides.
0:03:30 > 0:03:31I've got my little bundle.
0:03:32 > 0:03:35Now that would be very nice to eat as it is.
0:03:35 > 0:03:40But I'm going to make just a very quick little dipping sauce.
0:03:40 > 0:03:44So just a little bit of mirin, the sweet Japanese rice wine.
0:03:46 > 0:03:48A tiny bit of dark soy.
0:03:48 > 0:03:53A couple of drops of sesame oil and then lime juice.
0:03:57 > 0:04:00This tweak on a classic sandwich is really just the loose bits and bobs
0:04:00 > 0:04:03in the fridge that would have gone to waste
0:04:03 > 0:04:05and I just couldn't let that happen.
0:04:12 > 0:04:13That is scrumptious.
0:04:15 > 0:04:17It's a very good way to clean out the fridge.
0:04:19 > 0:04:24This really won't taste like last week's shop if you add some crunch
0:04:24 > 0:04:27and punchy flavours and think beyond two slices of bread.
0:04:39 > 0:04:41With my fridge emptied, my conscience clear
0:04:41 > 0:04:44and my hunger satisfied, it's a perfect time to shop.
0:04:46 > 0:04:49It stops me over-buying and that's really important to me.
0:04:51 > 0:04:53This week, I'm keen to find simple ways
0:04:53 > 0:04:57to make a few special ingredients go further.
0:04:58 > 0:05:00- There you go, sir.- Thank you very much.
0:05:00 > 0:05:02And sometimes it's worth asking the experts
0:05:02 > 0:05:04how to get the most from something good.
0:05:06 > 0:05:08- I'm making chicken pie.- Right.
0:05:08 > 0:05:11So I want some chicken that will be quite economical,
0:05:11 > 0:05:14I mean, I don't want expensive breast meat.
0:05:14 > 0:05:18Personally, I think thighs are going to be a lot tastier in a chicken pie anyway.
0:05:18 > 0:05:20There's a lot more, lot more flavour in a thigh
0:05:20 > 0:05:22compared to if you were just going to dice up a breast.
0:05:29 > 0:05:31- Brilliant.- There we go, sir.- Thank you.
0:05:31 > 0:05:34- Many thanks, happy cooking, good luck with the pie.- Thanks a lot.
0:05:36 > 0:05:40The key to this week's shop is to keep things really simple
0:05:40 > 0:05:42and make the most out of everything I've bought.
0:05:53 > 0:05:58Pies can seem like hard work but my chicken pie looks impressive
0:05:58 > 0:06:00and is really easy.
0:06:00 > 0:06:03The butcher talked me into buying good quality chicken thighs,
0:06:03 > 0:06:05which should work perfectly with my ingredients.
0:06:05 > 0:06:09Now I could roast it but I want it to be really moist and juicy,
0:06:09 > 0:06:13so I'm going to cook it in milk with some aromatics.
0:06:22 > 0:06:23Add a few peppercorns.
0:06:25 > 0:06:27Half an onion.
0:06:29 > 0:06:31And then throw in some bay leaves.
0:06:33 > 0:06:37You only need a couple of leaves and I just crush them a little bit.
0:06:38 > 0:06:41Bring it to the boil, turn down the heat
0:06:41 > 0:06:44and then leave to simmer for a while.
0:06:44 > 0:06:45You know, that is really lovely chicken
0:06:45 > 0:06:49but it's quite expensive. I've got to make that go further.
0:06:49 > 0:06:51So I need to pad it out.
0:06:51 > 0:06:54So many things I could use but I'm going to use leeks.
0:06:55 > 0:06:59They're just very happy together. Leeks get full of grit
0:06:59 > 0:07:03when they're growing, so I actually wash them after I've cut them.
0:07:05 > 0:07:07I'm thinking leeks, chicken, what works with that very well,
0:07:07 > 0:07:09and of course, it's bacon.
0:07:13 > 0:07:16My plan is to make one big family pie...
0:07:17 > 0:07:21..some of which I'll have hot and then some of it I'll use cold.
0:07:33 > 0:07:36These leeks just need to soften.
0:07:36 > 0:07:40Browning them could cause bitterness, which my pie can do without.
0:07:40 > 0:07:42I want this to be really thick and creamy,
0:07:42 > 0:07:44so I'm actually going to use a little bit of flour in there.
0:07:46 > 0:07:49Now, so that that flour doesn't leave a raw taste in the pie,
0:07:49 > 0:07:53I'm just going to cook it for a couple of minutes on a moderate heat.
0:07:56 > 0:08:00Now my chicken is cooked, all the flavours can get to know each other.
0:08:01 > 0:08:04Now, the liquid I'm going to pour in through a sieve
0:08:04 > 0:08:08because I don't want all the peppercorns and the bay leaf and all that.
0:08:11 > 0:08:14A heaped spoon of mustard will give the filling an extra kick of flavour.
0:08:16 > 0:08:20Now that's quite a thick filling and that's absolutely deliberate,
0:08:20 > 0:08:24because this isn't one of those pies that you stick a spoon in.
0:08:24 > 0:08:26This is one that you cut, it's a slicing pie.
0:08:28 > 0:08:32Now I'm going to take the chicken off the bone.
0:08:32 > 0:08:39So I've really only got about 650, 750 grams of meat here
0:08:39 > 0:08:41and I want this pie to feed quite a lot of people,
0:08:41 > 0:08:43so it's important that I use every bit of meat.
0:08:46 > 0:08:48And here's the really easy bit.
0:08:49 > 0:08:53I've got two sheets of shop bought all butter pastry.
0:08:53 > 0:08:56It'll help make the tricky part of my pie so much simpler.
0:08:59 > 0:09:05Use a beaten egg to seal the edges and then roll another layer on top.
0:09:07 > 0:09:09How you crimp it is up to you.
0:09:10 > 0:09:13It's how my mum used to make pastry.
0:09:13 > 0:09:14Let the pie breathe.
0:09:17 > 0:09:20Add a little of the egg yolk for a wonderful glaze
0:09:20 > 0:09:22and lightly score the pastry.
0:09:24 > 0:09:27And then, just at the last minute, just a tiny bit more flavour.
0:09:27 > 0:09:30Just the merest hint of parmesan.
0:09:31 > 0:09:35My fabulous pillow of pie will plump up in a good hot oven
0:09:35 > 0:09:39around 200 degrees centigrade for 30-35 minutes.
0:09:55 > 0:09:58So some of this pie's for later, some of it's for now.
0:10:06 > 0:10:09It's made a little bit of chicken go a long way.
0:10:09 > 0:10:12And that's what's so good about a pie.
0:10:12 > 0:10:13By packing plenty in,
0:10:13 > 0:10:18it's a failsafe way of making a few ingredients go so much further.
0:10:18 > 0:10:20I've got an impressive looking supper
0:10:20 > 0:10:23and plenty to carry over to tomorrow too.
0:10:38 > 0:10:40I love a bright tasting salad.
0:10:40 > 0:10:44Crunchy broad beans and a handful of crisp pea shoots.
0:10:46 > 0:10:50But the real key to making salad interesting is the dressing.
0:10:50 > 0:10:54This version packs a punch, using fresh mint and a glug of olive oil.
0:10:56 > 0:10:57It couldn't be simpler.
0:11:01 > 0:11:04If you fancied turning this into something more substantial,
0:11:04 > 0:11:07you could try adding goat's cheese, some thick cut ham,
0:11:07 > 0:11:11or even chickpeas, but I'm making use of what I've already got.
0:11:13 > 0:11:17It never ceases to amaze me that a simple thing like a dressing
0:11:17 > 0:11:20can make all the difference, freshening up any lunchtime treat.
0:11:29 > 0:11:34For the first half of the week, I know there's always something special in the fridge.
0:11:34 > 0:11:36I might not know what I'm going to make,
0:11:36 > 0:11:40but if I've bought the right ingredients, it's easy to get inspiration.
0:11:44 > 0:11:48Now one ingredient I know I've got are wonderful mushrooms
0:11:48 > 0:11:52because I got a bit over-excited when I saw them and bought too many.
0:11:53 > 0:11:56This has got to be main course.
0:11:56 > 0:12:00Mushrooms love butter.
0:12:00 > 0:12:02I'm going to melt that in a big pan
0:12:02 > 0:12:05and I'm going to pour some olive oil in so the butter doesn't burn.
0:12:08 > 0:12:11And quite a bit because mushrooms are very porous,
0:12:11 > 0:12:12they're very thirsty.
0:12:13 > 0:12:16So I've got these beautiful big field mushrooms,
0:12:16 > 0:12:19which were actually quite cheap.
0:12:19 > 0:12:23I'm going to cut these into thick, meaty pieces.
0:12:26 > 0:12:29I'm not sure what I'd got in mind when I bought them.
0:12:29 > 0:12:33I don't think it matters sometimes. The first thing is the ingredient.
0:12:36 > 0:12:38And then I think about what to do with it.
0:12:40 > 0:12:45These brown chestnut mushrooms just need cutting into quarters.
0:12:47 > 0:12:49You know, this is my main dish,
0:12:49 > 0:12:52so I don't want these to be in lots of little pieces.
0:12:55 > 0:12:57There are one or two kitchen marriages
0:12:57 > 0:13:00I just don't argue with, and garlic and mushrooms is one of them.
0:13:03 > 0:13:04I'm going to put these pieces in whole.
0:13:08 > 0:13:10Now I want to put some herbs in there
0:13:10 > 0:13:12and I'm going to start off with thyme
0:13:12 > 0:13:15because it works beautifully with mushrooms.
0:13:15 > 0:13:18Now the other herb that goes really well with mushrooms is sage.
0:13:20 > 0:13:23I don't often get a chance to use sage,
0:13:23 > 0:13:26but it actually works very well with earthy veg like this.
0:13:28 > 0:13:30I'm going to put the more fragile mushrooms in now.
0:13:31 > 0:13:33Generally, the smaller the mushroom
0:13:33 > 0:13:36and the more fragile it is, the later you should put it in,
0:13:36 > 0:13:39whether you're making mushroom risotto or mushroom pilau, whatever.
0:13:42 > 0:13:46Add a handful of parsley leaves and some chives.
0:13:54 > 0:13:58This looks wonderful and it smells fantastic
0:13:58 > 0:14:00with all the mushrooms and the garlic.
0:14:00 > 0:14:02But a main course it does not make.
0:14:02 > 0:14:05It needs to be much more substantial.
0:14:11 > 0:14:14And, you know, I've got chicken stock, which is made from the bones
0:14:14 > 0:14:17from the chicken that went into the chicken pie.
0:14:18 > 0:14:22But if I hadn't, I could use ready-made chicken stock.
0:14:22 > 0:14:24If I didn't want to use meat stock,
0:14:24 > 0:14:27I could just make up a vegetable bouillon from a powder.
0:14:35 > 0:14:37To help bulk out the mushrooms,
0:14:37 > 0:14:39cracked wheat is a brilliant ingredient.
0:14:42 > 0:14:45This cracked wheat has actually already been steamed and cooked,
0:14:45 > 0:14:47so I'm going to sprinkle it into the stock.
0:14:48 > 0:14:51Now I'll just stir that in.
0:14:51 > 0:14:55This isn't smart, elegant cooking, this is everyday rustic stuff,
0:14:55 > 0:14:57quite big flavours.
0:14:58 > 0:15:02Cover it with a lid and let the wheat absorb the stock
0:15:02 > 0:15:05and hopefully I'll end up with something a lot more substantial
0:15:05 > 0:15:06than fried mushrooms.
0:15:19 > 0:15:21So the cracked wheat has soaked up the stock.
0:15:26 > 0:15:29A good handful of watercress, just before serving,
0:15:29 > 0:15:30will lighten things up.
0:15:32 > 0:15:36Just to make it fresher, a little bit more vibrant.
0:15:38 > 0:15:40It smells very earthy.
0:15:53 > 0:15:58That's not bad. It's got that lovely, earthy wheat and mushrooms
0:15:58 > 0:16:00and then it's got the freshness of the watercress.
0:16:03 > 0:16:07For a meal I hadn't planned, this is a triumph.
0:16:07 > 0:16:11I've turned some simple mushrooms into a filling, flavoursome supper.
0:16:24 > 0:16:29Sometimes, with little warning, I find myself with unexpected guests
0:16:29 > 0:16:33and I might not have shopped specifically for the occasion.
0:16:33 > 0:16:36If you're going to entertain, you want to give your guests something
0:16:36 > 0:16:38really special without breaking the bank.
0:16:38 > 0:16:43This recipe shows how a few handsome prawns can be made to go a really long way.
0:16:46 > 0:16:50I've still got rich pickings in the salad drawer.
0:16:50 > 0:16:52A handful of spring onions.
0:16:52 > 0:16:54Cabbage.
0:16:54 > 0:16:56Some garlic cloves...
0:16:58 > 0:17:00..and ginger.
0:17:00 > 0:17:04They can all be chopped up and given a blitz in the food processor,
0:17:04 > 0:17:08along with the prawns and around three to four tablespoons of soy sauce.
0:17:13 > 0:17:17Then, I have a wonderfully aromatic mixture that I'm going to fry off
0:17:17 > 0:17:18in a pan for a couple of minutes.
0:17:23 > 0:17:26Gyoza wrappers are an invaluable store cupboard ingredient.
0:17:26 > 0:17:29They're going to parcel up my prawn mixture.
0:17:30 > 0:17:33Holding one in the palm of your hand, add a teaspoonful.
0:17:33 > 0:17:37A splash of water will seal the edges,
0:17:37 > 0:17:39and pinching them will fan them out.
0:17:43 > 0:17:47My prawn parcels will sizzle in a pan of groundnut oil,
0:17:47 > 0:17:49with a splash of water and a little soy sauce.
0:17:53 > 0:17:55It'll only take a few minutes.
0:17:57 > 0:17:59Finally, I'm making an impromptu dipping sauce,
0:17:59 > 0:18:02by mixing together a touch of sesame oil,
0:18:02 > 0:18:06three tablespoonfuls of soy sauce and just a little rice vinegar.
0:18:09 > 0:18:12From just a few juicy prawns, padded out with the regulars
0:18:12 > 0:18:17from the fridge, I've rapidly rustled up a treat for the taste buds.
0:18:17 > 0:18:21And I can relax knowing that my guests won't be going hungry.
0:18:23 > 0:18:25That's really very good.
0:18:37 > 0:18:40During my weekly shop, Ed the butcher shared his knowledge,
0:18:40 > 0:18:44giving me some good advice, as you might expect.
0:18:44 > 0:18:47The different dark meats in there and a little bit more fat will also help.
0:18:47 > 0:18:50- Exactly, a little bit more fat, so a little bit more succulence.- Exactly.
0:18:50 > 0:18:55- Brilliant.- Exactly.- Thank you. And I'm keen to return the favour.
0:18:57 > 0:19:01Normally, Ed would eat a whole steak for his supper, but I want to
0:19:01 > 0:19:05convince him that he can make it go further without the fuss.
0:19:05 > 0:19:07So, do you mind if I have a look in your fridge?
0:19:07 > 0:19:13- Please, go ahead.- Well, surprise, surprise, a piece of meat in there.
0:19:13 > 0:19:15You bring lot of meat home then, presumably.
0:19:15 > 0:19:16Working in a butcher, yeah,
0:19:16 > 0:19:20I tend to bring the odd cut of, you know, things, now and again.
0:19:20 > 0:19:23And usually when I do my steak, I have to confess,
0:19:23 > 0:19:27it is one steak per person and I'm more, yeah, just frying it,
0:19:27 > 0:19:30frying it in a pan, basically. Maybe with a bearnaise sauce,
0:19:30 > 0:19:34that type of thing. Be good to know if there's a way
0:19:34 > 0:19:37of making it go a bit further than, having just one steak
0:19:37 > 0:19:38per person, basically.
0:19:38 > 0:19:43Yeah. There certainly is and it's easier than you might expect.
0:19:43 > 0:19:46I'm going to borrow inspiration from eastern Asia,
0:19:46 > 0:19:49where it's all about stretching a great ingredient,
0:19:49 > 0:19:52simply by adding lots of flavour and interest.
0:19:54 > 0:19:57You know those sauces that are very sweet and sticky but also hot?
0:19:57 > 0:20:00- Right, OK.- So, a bit of sugar.
0:20:03 > 0:20:06I'm going to actually use a bit of white wine vinegar.
0:20:06 > 0:20:08- Yeah.- So just a little bit of that in there.
0:20:13 > 0:20:16I just really want to make a very sort of light little syrup.
0:20:16 > 0:20:19Some heat will work well in this sauce,
0:20:19 > 0:20:22but I don't want to overwhelm the flavour of the meat.
0:20:22 > 0:20:25So I'm just adding very finely chopped pieces of chilli.
0:20:27 > 0:20:31This is a fine sirloin, so it's going to give me plenty of flavour .
0:20:33 > 0:20:35So how can you tell when the pan's ready?
0:20:35 > 0:20:38What I do, is I hold my hand just literally
0:20:38 > 0:20:42a couple of inches above it, and if I can have my hand there
0:20:42 > 0:20:46for more than about 30 seconds, it ain't hot enough.
0:20:46 > 0:20:48It is this thing of know your kitchen and know your pans.
0:20:53 > 0:20:57And as a general rule of thumb, how long each side?
0:20:57 > 0:21:02In the pan, barely a minute, maybe 90 seconds or so,
0:21:02 > 0:21:04get a little bit of colour across it,
0:21:04 > 0:21:09- turn it and then I turn it again and again.- Right.
0:21:12 > 0:21:15Adding a knob of butter to sit beneath the sirloin
0:21:15 > 0:21:17will help me make the most of the meaty flavour.
0:21:19 > 0:21:21Treasure in the pan.
0:21:21 > 0:21:23- Right.- That wonderful stuff that's there already.
0:21:23 > 0:21:25You've got some greens in there, haven't you?
0:21:25 > 0:21:29- We've got some pak choi.- Yeah, perfect.- Yeah.- Yeah.
0:21:31 > 0:21:34Add a little water in here, and put the lid on.
0:21:34 > 0:21:37- Right.- I was going to cut these in half.
0:21:38 > 0:21:41- I'm going to put those inside there with the steak.- Right, yeah.
0:21:42 > 0:21:47- And what happens is that they will steam in all that wonderful steaky juice.- Lovely.
0:21:52 > 0:21:57This is where our sirloin transforms from being a meal for one,
0:21:57 > 0:21:58to a feast for three.
0:22:00 > 0:22:03- Ah, look at those.- Smells good.
0:22:03 > 0:22:06I've managed to make one piece of good quality meat
0:22:06 > 0:22:09work as a substantial meal for both of us.
0:22:09 > 0:22:13And there's enough too for Ed's mum, Natasha.
0:22:13 > 0:22:15- Hello, Mum, OK?- Yeah.
0:22:15 > 0:22:19We've got a little bit of steak with a very simple sweet,
0:22:19 > 0:22:20sticky chilli sauce.
0:22:21 > 0:22:23Mm, it smells nice.
0:22:28 > 0:22:31- Mmm.- Very nice and tender.
0:22:31 > 0:22:34It's definitely taught me a different way of cooking a steak
0:22:34 > 0:22:37as to what we normally do, a steak per person.
0:22:39 > 0:22:44- You know, it is that thing of buying meat that is a little bit more expensive.- Yeah.
0:22:44 > 0:22:46But of actually being able to make it go further.
0:22:50 > 0:22:53You just need to think a little differently about how you use
0:22:53 > 0:22:55the most luxurious ingredients.
0:22:55 > 0:22:58By sprinkling a touch of colour and spice,
0:22:58 > 0:23:01I promise you won't feel short-changed.
0:23:16 > 0:23:19At the end of the week there's always something left that has to be used.
0:23:20 > 0:23:22There's very often lots of bits left in the fridge.
0:23:25 > 0:23:26I must use these eggs up.
0:23:29 > 0:23:32They're just about to go out of their sell-by date.
0:23:32 > 0:23:34They're still perfectly good
0:23:34 > 0:23:37and I want a recipe that will use all of them at once,
0:23:37 > 0:23:39so I'm going to make a meringue.
0:23:39 > 0:23:44And apparently if you make meringue with older egg whites,
0:23:44 > 0:23:48rather than really fresh ones, you get a better result.
0:23:48 > 0:23:51And this meringue recipe couldn't be simpler.
0:23:51 > 0:23:55First, sprinkle a thin layer of sugar on to a roasting tray.
0:23:55 > 0:24:00I'm using golden castor sugar for a rich butterscotch flavour.
0:24:00 > 0:24:02And I have a little trick when I'm making meringue.
0:24:02 > 0:24:06I warm the sugar before I put it in with the eggs.
0:24:06 > 0:24:10Only for a few minutes. Separate the egg whites ready for mixing.
0:24:10 > 0:24:13I'll keep the yolks for mayonnaise.
0:24:13 > 0:24:15There's a million things to do with half a dozen eggs.
0:24:15 > 0:24:19From mousses and souffles to mayonnaises
0:24:19 > 0:24:22and hollandaise sauce, there's so many things.
0:24:28 > 0:24:31As soon as my mix has thickened, then I add my warm sugar.
0:24:32 > 0:24:36Its heat is going to help everything come together that little bit easier.
0:24:38 > 0:24:42Turn the beater on really quite fast.
0:24:43 > 0:24:45Look at that.
0:24:45 > 0:24:48Isn't that fab?
0:24:48 > 0:24:53Just heap little piles of this fluffy mixture onto a lined baking tray.
0:24:53 > 0:24:57This is the moment I really love cooking.
0:24:57 > 0:25:00When something is really simple.
0:25:00 > 0:25:03Two ingredients and you're actually playing, really.
0:25:05 > 0:25:10I love meringues with cream but I haven't got any.
0:25:10 > 0:25:13So I need something else.
0:25:13 > 0:25:15With these it is going to be just as luxurious.
0:25:18 > 0:25:23A pinch of cinnamon works really well and then these will
0:25:23 > 0:25:29work their magic in the oven at 140 degrees for about 35 to 45 minutes.
0:25:43 > 0:25:46For me, there's nothing quite like the transformation of a meringue.
0:25:47 > 0:25:50They're very lightly crisp on the outside.
0:25:52 > 0:25:55And when you press the shell of a meringue,
0:25:55 > 0:25:59you can still feel that there's something very marshmallowy inside.
0:26:01 > 0:26:03And meringues are really quite sweet,
0:26:03 > 0:26:07so I want a slightly bitter chocolate.
0:26:07 > 0:26:08Not a milk chocolate, but quite a dark one.
0:26:08 > 0:26:11I've got lots of friends who swear by the microwave,
0:26:11 > 0:26:16but I like to do mine in a bowl over a pan of simmering water.
0:26:20 > 0:26:24I want my raspberries to sit snugly in these meringues.
0:26:24 > 0:26:29Now, I could have made little nests of these meringues...
0:26:31 > 0:26:36..but rather than that, I just thought I'd crush the tops of them.
0:26:44 > 0:26:47And then the chocolate is trickled over to finish.
0:26:50 > 0:26:55Meringue and chocolate works very well.
0:26:55 > 0:26:58Raspberries and chocolate is a marriage made in heaven.
0:27:00 > 0:27:05So when it comes to using things up, half a dozen eggs
0:27:05 > 0:27:09and some dangerously ripe fruit.
0:27:10 > 0:27:12I don't think it comes better than that.
0:27:14 > 0:27:16This is how Fridays in the kitchen should be.
0:27:16 > 0:27:20A little bit spontaneous and just going with my mood.
0:27:20 > 0:27:23It really is my end of the week treat.
0:27:33 > 0:27:35It is seriously wonderful.
0:27:37 > 0:27:39Now that's how you make the most of a few eggs.
0:27:49 > 0:27:53This week, I've made some of my most luxurious ingredients
0:27:53 > 0:27:57go so much further by ringing in a few simple changes.
0:27:57 > 0:27:59I've come up with some new ideas,
0:27:59 > 0:28:03and I've also made sure I've used up everything from my weekly shop.
0:28:05 > 0:28:09Next time, I'll be cooking up recipes that prove one pot wonders
0:28:09 > 0:28:12can indeed be something wonderful.
0:28:12 > 0:28:16There's something gentle about this at the same time. Something quite soothing.
0:28:16 > 0:28:19It's just one of those very comforting recipes.
0:28:19 > 0:28:21An experiment that has really worked
0:28:30 > 0:28:32Subtitles by Red Bee Media Ltd