0:00:02 > 0:00:04I'm Nigel Slater.
0:00:04 > 0:00:07I'm an instinctive and impulsive cook.
0:00:07 > 0:00:11I tend not to do much planning, I'm much more likely to make things up as I go along,
0:00:11 > 0:00:14depending on how I feel at the time.
0:00:15 > 0:00:19I'd no idea how that was going to turn out. I'm really quite pleased with that.
0:00:20 > 0:00:22I don't write a shopping list either,
0:00:22 > 0:00:26I just buy whatever catches my eye and looks good on the shelves.
0:00:28 > 0:00:32It sometimes means I have to experiment a little and be creative,
0:00:32 > 0:00:38but I find it's a great way to make delicious meals 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 > 0:00:47to give you ideas how not to waste a bit of yours.
0:00:47 > 0:00:50This week I want to keep things really simple
0:00:50 > 0:00:52so my plan is for a range of one-pan wonders.
0:00:52 > 0:00:55It's such an easy and comforting way to cook
0:00:55 > 0:00:59and suits some ingredients perfectly.
0:01:14 > 0:01:16Sometimes I look forward to my weekly shop.
0:01:16 > 0:01:20I love the idea of bringing new ingredients home
0:01:20 > 0:01:23but I don't like shopping when I'm hungry so I always make sure
0:01:23 > 0:01:27I have a few treats left for a delicious snack before I go.
0:01:27 > 0:01:30I've got some mushrooms left and they're one of the things
0:01:30 > 0:01:33that I love to find in the fridge at the end of the week
0:01:33 > 0:01:36because, over a few days in a brown paper bag,
0:01:36 > 0:01:40mushrooms become much more woodsy, much more interesting.
0:01:40 > 0:01:44They sort of mellow and I think the flavour becomes richer.
0:01:44 > 0:01:45And there's not a lot here to use up
0:01:45 > 0:01:50so I'm going to make a great big beautiful sandwich.
0:01:56 > 0:01:59As soon as the butter's melted,
0:01:59 > 0:02:02I'll put the mushrooms in
0:02:02 > 0:02:05and a little bit of sage.
0:02:06 > 0:02:11It's not that versatile, but it works deliciously with cheese.
0:02:13 > 0:02:15A couple of leaves, no more.
0:02:17 > 0:02:20Then drop these into the butter.
0:02:22 > 0:02:24And, yeah, sometimes I've got field mushrooms
0:02:24 > 0:02:26or maybe even some little chestnuts
0:02:26 > 0:02:29but these are rather beautiful oyster mushrooms
0:02:29 > 0:02:31and they just need using.
0:02:31 > 0:02:35So I've got a bit of bread here to use up, I'm going to toast that.
0:02:37 > 0:02:39I've also been saving some taleggio cheese
0:02:39 > 0:02:42but I don't want it hanging around any longer
0:02:42 > 0:02:44and I know it'll be perfect for this.
0:02:44 > 0:02:49It's one of those cheeses that melts beautifully,
0:02:49 > 0:02:53very quickly and very lusciously.
0:02:56 > 0:02:58Once the mushrooms are starting to brown,
0:03:00 > 0:03:03just pop the cheese on top,
0:03:04 > 0:03:07pop the lid on and let that cheese melt.
0:03:10 > 0:03:12This is cheese on toast with a difference.
0:03:12 > 0:03:15I could have let the taleggio bubble under the grill,
0:03:15 > 0:03:17but I've got so much more flavour in the pan
0:03:17 > 0:03:20for all the ingredients to absorb.
0:03:25 > 0:03:26It's that wonderful moment
0:03:26 > 0:03:29when you've realised that you've made something for nothing,
0:03:29 > 0:03:32something that could have ended up,
0:03:32 > 0:03:34rather naughtily, in the bin.
0:03:36 > 0:03:39I'm not sure a sandwich could ever be better than that.
0:03:44 > 0:03:48Look at that. How good is that?
0:03:56 > 0:03:58It's everything I want food to be,
0:03:58 > 0:04:00and I was just cleaning out the fridge.
0:04:02 > 0:04:06Sometimes it's the unplanned meals that are the most satisfying.
0:04:15 > 0:04:19Although there are a few items that will always make it into my basket,
0:04:19 > 0:04:21I like to keep my weekly shop varied.
0:04:22 > 0:04:25'It's the same when it comes to the stores I visit.
0:04:25 > 0:04:28'I love discovering new places, packed full of treasure.'
0:04:28 > 0:04:30- Hello.- Morning.
0:04:30 > 0:04:35'Sometimes that nostalgic little corner shop can really inspire you.'
0:04:37 > 0:04:41This shop is full of things that either I haven't seen for years
0:04:41 > 0:04:47or ingredients that I just wish were more widely available.
0:04:47 > 0:04:50My two policies are kind of, try and find things without a barcode
0:04:50 > 0:04:53and I know the name of the person that made it.
0:04:53 > 0:04:55And presumably you know the name of some of your customers.
0:04:55 > 0:04:58Pretty much all of them, yeah, and they all know our name.
0:04:58 > 0:05:01I mean, that relationship, I think, is really important.
0:05:01 > 0:05:04They come in and they see us every day and they...
0:05:04 > 0:05:08- These are the principles of the old-fashioned, what I call proper, corner shop.- Yeah.
0:05:08 > 0:05:11'Sometimes it's the simplest kind of cooking
0:05:11 > 0:05:13'that makes the biggest impact.
0:05:13 > 0:05:16'It's really just about getting the combination of ingredients right.'
0:05:18 > 0:05:20So any plans for the... for the mustard?
0:05:20 > 0:05:23It's one of those ingredients I have to have.
0:05:23 > 0:05:26I feel lost without lemons and without mustard,
0:05:26 > 0:05:28but this one, it's slightly different.
0:05:28 > 0:05:31Yeah. It's got that kind of slightly deeper and richer taste
0:05:31 > 0:05:34than some of them, less kind of peppery upfront.
0:05:34 > 0:05:37- Right. Thank you.- Cheers.
0:05:39 > 0:05:41One-pan cookery may seem humble,
0:05:41 > 0:05:45but it really is one of my favourite ways of making the best
0:05:45 > 0:05:48of what I've got with the least amount of fuss.
0:05:48 > 0:05:51And that's what this week's recipes are all about.
0:06:03 > 0:06:09The idea of cooking up a great big pan of ingredients has always appealed to me.
0:06:09 > 0:06:12There's nothing flashy or pretentious about this kind of food.
0:06:13 > 0:06:17My Sunday supper is simply a way of letting all of the fresh vegetables
0:06:17 > 0:06:22that end up in my shopping basket just quietly do their thing together.
0:06:22 > 0:06:24These are the things I just come home with.
0:06:24 > 0:06:29I don't have a specific recipe in mind, I just know that I need them.
0:06:32 > 0:06:35The vegetables that are usually in the background.
0:06:35 > 0:06:38I think of them as sort of the backroom boys.
0:06:38 > 0:06:40I just like to do a dish with them every now and again
0:06:40 > 0:06:43where they get their chance to shine.
0:06:44 > 0:06:48Chop all the vegetables into small pieces
0:06:48 > 0:06:50so they'll soften in the pan quickly.
0:06:50 > 0:06:53Give the more robust ones like parsnips that little bit longer.
0:06:53 > 0:06:56Now these are on a sort of moderate heat.
0:06:56 > 0:06:58I don't really want them to brown and caramelise,
0:06:58 > 0:07:01I don't want that sweetness.
0:07:01 > 0:07:05So I've got onions, a couple of carrots, a parsnip in there,
0:07:05 > 0:07:08I'm also going to put in a rib of celery.
0:07:08 > 0:07:11And all of the earthy flavours will sizzle gently together,
0:07:11 > 0:07:15but I can give them a helping hand. I want to put some herbs in there,
0:07:15 > 0:07:17and definitely some thyme, a little bit of rosemary.
0:07:17 > 0:07:19I'll see what else is out there.
0:07:21 > 0:07:23Herbs love stews.
0:07:23 > 0:07:26It's when they're given their chance
0:07:26 > 0:07:28to show off their incredible flavours.
0:07:28 > 0:07:32Now, I've got some oregano and the reason I'm putting that in
0:07:32 > 0:07:35is because there's going to be some beans going into this stew
0:07:35 > 0:07:38and I think of oregano as the bean herb.
0:07:38 > 0:07:42I always put it in bean casseroles, I put it in bean salads.
0:07:42 > 0:07:43Some rosemary too.
0:07:44 > 0:07:47These are quite robust herbs, they've got big flavours.
0:07:49 > 0:07:52They're the sort of back note of vegetable dishes.
0:07:52 > 0:07:54So the vegetables are softening.
0:07:54 > 0:07:57They've taken a little bit of colour but not much
0:07:57 > 0:07:59so I'm going to put some stock in.
0:08:04 > 0:08:08And because I want to keep this as a vegetable recipe
0:08:08 > 0:08:11I'm using a vegetable stock, but you could use chicken
0:08:11 > 0:08:14or whatever else is about. I'm going to bring that up to the boil
0:08:14 > 0:08:17and then turn it down and let it simmer with a lid on
0:08:17 > 0:08:20until the vegetables just start to be tender.
0:08:25 > 0:08:30To give this dish a bit more substance, I want to add some beans.
0:08:30 > 0:08:34Now, you can use anything for this. You can use cannellini,
0:08:34 > 0:08:37you can use any of the little haricot beans.
0:08:37 > 0:08:43I'm using flageolet simply because they're my favourite.
0:08:46 > 0:08:48It's a good hearty soup stew
0:08:48 > 0:08:51but I want it to have just that little something
0:08:51 > 0:08:54and I'm adding one of my favourite ingredients.
0:08:54 > 0:08:57They're a little bit of a luxury but they're artichoke hearts,
0:08:57 > 0:08:59and they're really rather good.
0:09:01 > 0:09:03You only need a few of these
0:09:03 > 0:09:06to give a wonderful flavour right the way through the stew,
0:09:06 > 0:09:11and just a little fresh note at the end,
0:09:11 > 0:09:13some chopped parsley, I think.
0:09:23 > 0:09:25There's something gentle about this at the same time,
0:09:25 > 0:09:27something quite soothing.
0:09:27 > 0:09:30The flavours are mild and they're quite sweet.
0:09:32 > 0:09:34It's just one of those very comforting recipes,
0:09:34 > 0:09:38an experiment that's... that has really worked.
0:09:38 > 0:09:43A hearty dish like this just sings the praises of the rustic, earthy veg.
0:09:43 > 0:09:46If you thought cooking was complicated,
0:09:46 > 0:09:50this is one of the simplest ways to elevate an everyday stew
0:09:50 > 0:09:52into a vibrant, colourful treat.
0:10:01 > 0:10:04I rarely have time for adventurous cooking on a Monday
0:10:04 > 0:10:07and the advantage of a big Sunday stew
0:10:07 > 0:10:10is that the flavours intensify overnight
0:10:10 > 0:10:12and you can quickly transform it
0:10:12 > 0:10:14into a completely different but delicious dish.
0:10:14 > 0:10:18For my Monday lunch, I'm dipping into last night's supper
0:10:18 > 0:10:21to make a wholesome soup.
0:10:21 > 0:10:23A little water added to the leftovers
0:10:23 > 0:10:27and a quick blend will give me a whole new consistency.
0:10:27 > 0:10:31You can add as much or as little water,
0:10:31 > 0:10:33depending on how you like your soup.
0:10:33 > 0:10:37Some fresh heat will work its way through the mellow flavours.
0:10:40 > 0:10:42Now for something spicy and cool.
0:10:43 > 0:10:48Halve a few chillies and blend with some oil for a burst of heat.
0:10:50 > 0:10:55And for a second, cooler oil, repeat with a handful of mint leaves.
0:10:57 > 0:10:59These will liven up the soup
0:10:59 > 0:11:02and any leftovers will also make a great dipping sauce
0:11:02 > 0:11:05when you've got some crusty bread.
0:11:07 > 0:11:11Some days you just know are soup days.
0:11:11 > 0:11:13But this is instantly pleasing.
0:11:13 > 0:11:15And by simply trickling the oils on the soup to serve,
0:11:15 > 0:11:19I've got a wonderful collision of flavours.
0:11:24 > 0:11:28I really don't want my leftovers to taste like leftovers.
0:11:28 > 0:11:32Just a couple of exciting ingredients mixed in
0:11:32 > 0:11:36and it's a whole new recipe, it's a different dish, a different day.
0:12:03 > 0:12:05No week in the kitchen would be complete
0:12:05 > 0:12:08without fish finding its way into my meals.
0:12:08 > 0:12:11And mackerel is one of the most versatile fish I know.
0:12:11 > 0:12:14But today is going to be an experiment
0:12:14 > 0:12:18to see if I can make it pep up one of my favourite one-pan recipes.
0:12:19 > 0:12:22It's one of those incredibly useful fish.
0:12:22 > 0:12:25I love to have them in the fridge.
0:12:25 > 0:12:28But I've got a fancy for a sort of salad-stroke-pate,
0:12:28 > 0:12:32something not as smooth as a usual smoked mackerel pate
0:12:32 > 0:12:36but something that has a little bit of crunch to it, a bit of freshness.
0:12:36 > 0:12:38So I just take the skin off
0:12:38 > 0:12:42and just check there aren't any bones sticking out.
0:12:42 > 0:12:45Sometimes there's a few but they're very big
0:12:45 > 0:12:47and very easy to pull out.
0:12:49 > 0:12:51So I'm keeping the pieces really juicy and large.
0:12:53 > 0:12:57When I eat smoked mackerel on its own I like to have something slightly warm with it.
0:12:57 > 0:13:01To me, mustard isn't just a condiment,
0:13:01 > 0:13:03it's a brilliant seasoning
0:13:03 > 0:13:05and when I bought it at the little corner shop this week,
0:13:05 > 0:13:08I knew I could make great use of it here.
0:13:08 > 0:13:11I'm using grain mustard just cos I like the little seeds in there.
0:13:12 > 0:13:16And it's really quite mild so I can use quite a bit of this stuff.
0:13:16 > 0:13:19Probably sort of a couple of teaspoons worth.
0:13:22 > 0:13:26Mackerel's a really rich fish, a little goes a very long way.
0:13:26 > 0:13:30I'm going to use a little drop of lemon just to bring the flavour
0:13:30 > 0:13:33and just to cut that fatty richness.
0:13:34 > 0:13:37It's kind of a knee-jerk seasoning with oily fish
0:13:37 > 0:13:41but it really does work, it does the job.
0:13:41 > 0:13:44So I've got mustard and lemon juice,
0:13:44 > 0:13:47a tiny little bit of olive oil in there.
0:13:47 > 0:13:49I don't want one of those really fine purees.
0:13:49 > 0:13:54I want to keep it quite textured so it only gets a very quick blitz.
0:13:59 > 0:14:03What I've got with just those two little blitzes
0:14:03 > 0:14:08is a coarse, lovely, fibrous mixture.
0:14:08 > 0:14:12I'm going to leave it like that.
0:14:12 > 0:14:15I'm trying to keep everything in one pot today, cut down on washing up.
0:14:15 > 0:14:18I have an idea that this is going to work with celeriac.
0:14:18 > 0:14:22I think of it as a winter vegetable but it's available all year
0:14:22 > 0:14:25and it'll keep for several days, if not for longer.
0:14:25 > 0:14:27It's one of those things that people don't use enough.
0:14:29 > 0:14:32People often say to me that it's not a very attractive-looking vegetable
0:14:32 > 0:14:35but I think it's beautiful with this crisp white flesh
0:14:35 > 0:14:37and its wonderful celery flavour.
0:14:39 > 0:14:43Just take off the very coarse outer skin
0:14:43 > 0:14:46and then into pieces that will fit into the blender.
0:14:56 > 0:14:59What I want is lots of texture to this.
0:15:03 > 0:15:06They're like little shards of root vegetable
0:15:06 > 0:15:08and they'll lighten up this whole thing.
0:15:08 > 0:15:11And then, to bring the mackerel and the celeriac together,
0:15:11 > 0:15:14I'm just going to use a little bit of soured cream.
0:15:14 > 0:15:17I don't want this to be gloopy, I'm not going to put too much in.
0:15:22 > 0:15:26And just fold the fish through the grated roots
0:15:28 > 0:15:31and then that is ready to eat, just as it is.
0:15:32 > 0:15:35There's something very satisfying about an idea that works.
0:15:38 > 0:15:40You know, you have something in your head,
0:15:40 > 0:15:43a couple of ingredients that might get on well together
0:15:43 > 0:15:44and when they do...
0:15:46 > 0:15:49..it just makes you realise why you cook.
0:15:51 > 0:15:55This really has been an experiment that's worked.
0:15:55 > 0:15:58With mustard and mackerel paired with a simple root veg,
0:15:58 > 0:16:00the marriage of everyday ingredients
0:16:00 > 0:16:04has become something completely irresistible.
0:16:17 > 0:16:21During the weekly shop I met Philip,
0:16:21 > 0:16:24who sells an array of individual ingredients in a quirky corner shop
0:16:24 > 0:16:28full of nostalgia, where even the coffee brewing
0:16:28 > 0:16:31is like stepping back in time.
0:16:32 > 0:16:35Philip lives above his shop but at the end of a busy day
0:16:35 > 0:16:39he's little time to enjoy the produce he sells,
0:16:39 > 0:16:43so I've offered to come back to see if I can cook him something quick,
0:16:43 > 0:16:45quirky and delicious from the contents of his own kitchen,
0:16:45 > 0:16:49but using an ingredient from his shop I've always had my eye on.
0:16:51 > 0:16:53So, our kitchen.
0:16:53 > 0:16:56I love your kitchen immediately.
0:16:56 > 0:16:59Yeah, well, it's a domestic kitchen but it gets a huge amount of use.
0:16:59 > 0:17:01I can tell that, because everything seems to hand.
0:17:01 > 0:17:04And can I just sort of root around? You're fine with that?
0:17:04 > 0:17:06Go ahead, see what you find.
0:17:06 > 0:17:08Liking these onions. Need to grab those.
0:17:08 > 0:17:10If in doubt, start with an onion.
0:17:10 > 0:17:13- I'll have a look in your fridge if I may.- Yes.
0:17:13 > 0:17:17- See, you've got a chicken in your fridge.- Everyone has chicken in their fridge.
0:17:17 > 0:17:18I know.
0:17:18 > 0:17:20And some bacon.
0:17:20 > 0:17:22Looks very nice too. OK.
0:17:22 > 0:17:23- All this...- What are you thinking?
0:17:23 > 0:17:26The star of this recipe was always going to be your lovely cider
0:17:26 > 0:17:31because it just looks great and it's just such a lovely product.
0:17:31 > 0:17:35- How do you think that's going to go with a chicken?- Good question.
0:17:35 > 0:17:39I would normally...my kneejerk answer is I'd use it with pork,
0:17:39 > 0:17:42always, but that looks like all brown meat,
0:17:42 > 0:17:45which I think will work very well, but let's see.
0:17:46 > 0:17:48'To get things going in the pan,
0:17:48 > 0:17:50'I'm going to soften the onions in butter,
0:17:50 > 0:17:54'if I can get Philip's ancient cooker to light.'
0:17:54 > 0:17:58So, good luck. Maybe one person should turn and the other...
0:17:58 > 0:18:00Oh, no, you're doing well, it's OK.
0:18:00 > 0:18:03'It's funny, cooking in Philip's kitchen
0:18:03 > 0:18:08'is so evocative of my childhood, just like browsing around his shop.'
0:18:08 > 0:18:11Walking into the shop, it feels like, I mean,
0:18:11 > 0:18:15to be honest, more like the shops of my childhood than a modern shop.
0:18:15 > 0:18:18Because also they were such...
0:18:18 > 0:18:21they were such an essential part of the community.
0:18:21 > 0:18:23We couldn't have done without a corner shop.
0:18:23 > 0:18:26Me with my pocket money and my sweets,
0:18:26 > 0:18:31Dad with his tobacco and then Mum with her shopping.
0:18:31 > 0:18:32Yeah.
0:18:36 > 0:18:39'This dish is going to elevate a few traditional ingredients
0:18:39 > 0:18:40'like chicken and bacon,
0:18:40 > 0:18:43'the ordinary staples of anybody's weekly shop.
0:18:45 > 0:18:50'A few moments to brown with the onion will really get this pan of glory going.'
0:18:50 > 0:18:53These little apples, I'm going to put these in.
0:18:53 > 0:18:56I'm not going to bother to peel them.
0:18:56 > 0:19:00When I was a kid we had these discovery apples in our garden.
0:19:00 > 0:19:04I was brought up with these, and whenever I see them
0:19:04 > 0:19:05I can't resist them.
0:19:05 > 0:19:08'And I certainly can't leave them out of this dish.
0:19:08 > 0:19:12'Their sweetness will really help to balance the dryness of the cider.'
0:19:13 > 0:19:16I'm not a huge one for cooking with alcohol.
0:19:16 > 0:19:18I put a little bit of wine in things
0:19:18 > 0:19:23but I can never resist a nicely made British cider.
0:19:23 > 0:19:26That was a good one, it's very bittersweet,
0:19:26 > 0:19:29which I love, completely flat, you know, no fizz.
0:19:29 > 0:19:33That is autumn. It's autumn.
0:19:33 > 0:19:36It smells like when you find your perfect country pub.
0:19:36 > 0:19:37- Yeah.- That's what it smells like.
0:19:40 > 0:19:45'This is the moment where something magical happens in a one-pan recipe.
0:19:45 > 0:19:48'All of the ingredients just start working together.'
0:19:48 > 0:19:52Oh, you can smell that smell now, can't you, suddenly?
0:19:52 > 0:19:55- Suddenly.- Yeah, apples. - It's like the countryside.
0:19:55 > 0:19:59I'm just going to let that sort of putter away for a bit.
0:19:59 > 0:20:02'It'll need ten minutes or so, just until the alcohol cooks off
0:20:02 > 0:20:06'and the chicken is nice and tender.' Let's have a little look.
0:20:09 > 0:20:13- This is where I find that chicken and cider don't work. - Well, at least you tried.
0:20:15 > 0:20:17- That's quite good.- OK.
0:20:17 > 0:20:20'There are some kinds of cooking that just invite you
0:20:20 > 0:20:24'to get stuck straight into the pan and this is one of them.
0:20:24 > 0:20:26'This isn't the time for table manners.'
0:20:26 > 0:20:28- Thank you very much. - Tell me what you think.
0:20:33 > 0:20:35Mmm, yeah, delicious.
0:20:35 > 0:20:38I love the combination, the apple, the cider,
0:20:38 > 0:20:42the chicken and that little bit of richness from the bacon.
0:20:42 > 0:20:45It's that thing about cooking with good ingredients,
0:20:45 > 0:20:48that it's almost impossible to go wrong.
0:20:48 > 0:20:50That and having a very nice pan,
0:20:50 > 0:20:54- and a very nice kitchen to go with it.- It all helps.
0:21:06 > 0:21:10I've tried all the tricks in the book for using up those fresh fruit
0:21:10 > 0:21:14and veg in my weekly shop, but there's one old-school method
0:21:14 > 0:21:17that I've simplified which I return to again and again.
0:21:17 > 0:21:22Pickling is a great way to ensure that none of your vegetables go to waste.
0:21:22 > 0:21:25And this is a recipe for the impatient pickler.
0:21:27 > 0:21:31Squeeze the juice from any citrus fruits you've got sitting in the fruit bowl.
0:21:38 > 0:21:41Then finely slice all your leftover vegetables.
0:21:42 > 0:21:44Thin slivers work best in this recipe.
0:21:52 > 0:21:54The dish just needs a splash of red wine vinegar
0:21:54 > 0:21:57and a couple of tablespoons of olive oil.
0:21:59 > 0:22:02Then let the veg soak up the citrus flavours
0:22:02 > 0:22:04for a good hour or so in the fridge.
0:22:07 > 0:22:10When the vegetables have had their time pickling,
0:22:10 > 0:22:13I like to balance the acidity with some creaminess.
0:22:13 > 0:22:16Mozzarella works deliciously well.
0:22:18 > 0:22:21A final finesse with some seasoning, a fresh squeeze of lime
0:22:21 > 0:22:25and a little of the pickling sauce will finish off this dish nicely.
0:22:32 > 0:22:37This is the best way to completely transform some familiar veg.
0:22:37 > 0:22:39It's such a simple method,
0:22:39 > 0:22:42and proof that you can pickle without the palaver.
0:22:58 > 0:23:02I find cooking to be such a soothing, evocative pleasure.
0:23:02 > 0:23:07There are some dishes that instantly conjure up memories of suppers
0:23:07 > 0:23:10from days gone by, and I find a bowl of dessert
0:23:10 > 0:23:13made from fruit gently warming in the oven to be one of them.
0:23:16 > 0:23:18You know, I eat a lot of fruit.
0:23:19 > 0:23:21What I buy and put in the fruit bowl,
0:23:21 > 0:23:23I always go for the best ones first
0:23:23 > 0:23:25and then I'm left with ones that need using up.
0:23:25 > 0:23:27I never quite know what to do with them.
0:23:27 > 0:23:30If I get it right and I match one fruit to another
0:23:30 > 0:23:32I can put them all in one dish.
0:23:36 > 0:23:40Today I think I'm going to make a crumble.
0:23:40 > 0:23:43It's just one of those instantly gratifying recipes
0:23:43 > 0:23:45where something wonderful happens in the pan,
0:23:45 > 0:23:47with virtually no effort at all.
0:23:50 > 0:23:54I've got pears and I've got an apple,
0:23:54 > 0:23:56some odd bits and pieces that I haven't eaten
0:23:56 > 0:24:01and I'm going to put them into the pan with a little bit of lemon juice
0:24:01 > 0:24:04and a wee bit of sugar and just soften them first,
0:24:04 > 0:24:07let all those juices get flowing.
0:24:09 > 0:24:14Then they end up really soft and juicy underneath the crisp crust.
0:24:14 > 0:24:17Even if you've got some under-ripe fruit, throw it in.
0:24:17 > 0:24:22A little bit of heat and sugar is all it takes to make good.
0:24:25 > 0:24:29If you've got some soft fruits, some blueberries, some raspberries,
0:24:29 > 0:24:31some blackberries, they can go in as well.
0:24:31 > 0:24:34I don't think it works with tropical fruits.
0:24:34 > 0:24:37Maybe the odd banana but pineapple, mango, don't.
0:24:37 > 0:24:40Now, there's some lemon juice in there
0:24:40 > 0:24:42and just to draw out all those juices
0:24:42 > 0:24:45I'm going to put a little bit of sugar in.
0:24:47 > 0:24:49Now for my crisp crust.
0:24:49 > 0:24:54200 grams of plain flour and about 100 grams of butter.
0:24:54 > 0:24:58You can rub the butter into the flour in seconds with a food processor.
0:24:58 > 0:25:01It's that moment when you get your hands in there
0:25:01 > 0:25:04and you feel the soft flour and you feel the cold butter
0:25:04 > 0:25:07and you realise why you cook and what's so wonderful about it.
0:25:08 > 0:25:11You know, as much as I love a simple crumble crust,
0:25:11 > 0:25:14I also like it when it's got lots of different textures going on.
0:25:16 > 0:25:18So when I go to the cupboard, I think of what will work.
0:25:18 > 0:25:22So a few big oats, they're rolled oats.
0:25:22 > 0:25:27I've got some pumpkin seeds. Sunflower would be really good too.
0:25:29 > 0:25:32I've got a few flaked almonds here.
0:25:34 > 0:25:38And sesame. I'm just after things of different sizes,
0:25:38 > 0:25:39different textures.
0:25:39 > 0:25:42It just makes the crust more interesting.
0:25:44 > 0:25:46And then some sugar.
0:25:46 > 0:25:48I don't add too much sugar to my crumble
0:25:48 > 0:25:51because the fruit is quite sweet as it is.
0:25:54 > 0:25:56And I'm using Demerara but caster will do.
0:25:59 > 0:26:02So what I've got is a very rich crust here
0:26:02 > 0:26:04with all that butter and sugar
0:26:04 > 0:26:07but it's also got all the seeds and nuts in it.
0:26:12 > 0:26:16Now, delicious as that is, I've got a banana to use up as well.
0:26:16 > 0:26:20Everybody likes their bananas at a different level of ripeness,
0:26:20 > 0:26:25but for me once they get a little bit too ripe
0:26:25 > 0:26:29they get a little bit sickly and that's when they end up in the kitchen.
0:26:29 > 0:26:33I always like to add something that'll feel like a little surprise
0:26:33 > 0:26:36underneath the crumble.
0:26:37 > 0:26:40This is one of those really easy desserts,
0:26:40 > 0:26:42I mean, it's a matter of minutes.
0:26:42 > 0:26:45You make it in one dish, so there's not a lot of washing up,
0:26:45 > 0:26:49and I've never known anybody who didn't just tuck in.
0:26:50 > 0:26:52And then that goes in the oven,
0:26:52 > 0:26:57about 180-200, for about half an hour.
0:26:58 > 0:27:01This is going to be a real treat for the weekend
0:27:01 > 0:27:05and a conscience-clearing dish that just helps me out.
0:27:13 > 0:27:16You know, I'll be honest, if I hadn't have used that fruit in this,
0:27:16 > 0:27:19it might have ended up on the compost.
0:27:22 > 0:27:27So this is actually what I call my compost crumble.
0:27:29 > 0:27:33And the only thing that needs is a little bit of sour cream.
0:27:45 > 0:27:48This is everything I want a one-pan recipe to be.
0:27:50 > 0:27:54And do you know what? That's a delicious end to the week.
0:27:59 > 0:28:04This week, I've let my imagination run wild with simple dishes
0:28:04 > 0:28:07that make light work of washing up, but pack a punch on the plate.
0:28:07 > 0:28:10And I've used up all of my weekly shop.
0:28:11 > 0:28:14Next time, I'll be having fun with those thrifty ingredients
0:28:14 > 0:28:18that give you their all, showing how, with the right kind of cooking,
0:28:18 > 0:28:21you really can get every last bit out of them.
0:28:21 > 0:28:24It just feels so good to make something out of the peelings,
0:28:24 > 0:28:26and I've got these little delicacies,
0:28:26 > 0:28:28I just love the idea of using everything.
0:28:40 > 0:28:43Subtitles by Red Bee Media Ltd