0:00:04 > 0:00:07I'm Nigel Slater. I'm an instinctive and impulsive cook.
0:00:07 > 0:00:11Good food needn't take much planning. Sometimes you can
0:00:11 > 0:00:15get incredible results by just making things up as you go along.
0:00:15 > 0:00:19It's everything I want food to be and I was just cleaning out the fridge.
0:00:19 > 0:00:22It's the same when it comes to the weekly shop.
0:00:22 > 0:00:25It can be an adventure buying whatever catches your eye
0:00:25 > 0:00:28and leaps out at you from the shelves.
0:00:28 > 0:00:31Using up great ingredients should always be a pleasure
0:00:31 > 0:00:35and with a bit of creative thinking you really can cook delicious
0:00:35 > 0:00:36food every day of the week.
0:00:37 > 0:00:40I'm going to show you how I make the most of my weekly shop,
0:00:40 > 0:00:44to give you ideas how not to waste a bit of yours.
0:00:48 > 0:00:52There are some ingredients that are just incredibly thrifty
0:00:52 > 0:00:55and give you their all and this week, I'll be adding a few of
0:00:55 > 0:00:59those to the weekly shop showing how you really can use every last bit.
0:01:15 > 0:01:18One of the meals I look forward to most in the week is the one
0:01:18 > 0:01:22I make up just before I go shopping, when there's hardly anything left.
0:01:24 > 0:01:27It's that moment before I think about what might be in season
0:01:27 > 0:01:29and I might find in the shops.
0:01:29 > 0:01:32I just get rid of everything from last week,
0:01:32 > 0:01:34make sure that nothing goes to waste.
0:01:40 > 0:01:42I've got a big pan on a low heat,
0:01:42 > 0:01:44and a big generous piece of butter, olive oil.
0:01:47 > 0:01:49I'm going to slowly cook my garlic.
0:01:51 > 0:01:54There's nothing refined about this, just big bits.
0:01:55 > 0:01:57And I'll have a look what else is around.
0:01:59 > 0:02:03I've got two ingredients sitting in the fridge that
0:02:03 > 0:02:06I know will work perfectly together. I've been meaning to use them all week,
0:02:06 > 0:02:09but just haven't got around to it.
0:02:09 > 0:02:12There's always some greens around that need using up.
0:02:15 > 0:02:18Give them a very quick rinse.
0:02:20 > 0:02:24And when the butter's bubbling and you can smell the garlic,
0:02:24 > 0:02:29can hear a little bit of a sizzle, in go the greens and that little bit of ham.
0:02:29 > 0:02:31Ham and cabbage never fail.
0:02:31 > 0:02:34I'm going to tear it into chunks.
0:02:39 > 0:02:41Tiny bit of salt and pepper.
0:02:43 > 0:02:46So I've got all that garlic butter sizzling in there.
0:02:46 > 0:02:49I so want that on my sandwich. Just tear it open.
0:02:51 > 0:02:54And the bread will sponge up all that garlic butter.
0:02:56 > 0:02:59And then stuff it full of greens and meat.
0:03:02 > 0:03:04It's a sandwich in seconds.
0:03:12 > 0:03:15That's just the end of the bread, a few greens, a bit of cold meat.
0:03:15 > 0:03:17That is so good.
0:03:19 > 0:03:21It is so good.
0:03:24 > 0:03:28Greens often get left in the fridge, but this sandwich has reminded me
0:03:28 > 0:03:32why I buy them in the first place. It's fresh, vibrant and delicious,
0:03:32 > 0:03:35and the truth is, I've been looking forward to this all week.
0:03:47 > 0:03:50Some of the ingredients that I buy in my weekly shop appeal to me
0:03:50 > 0:03:54because they're great value for money, but there are other
0:03:54 > 0:03:58less obvious items out there that can be more useful than you might realise.
0:04:00 > 0:04:02- Hello.- Hello.
0:04:02 > 0:04:04'Cheese is my secret weapon in the kitchen.
0:04:04 > 0:04:08'Of course, it's great to eat on its own, but it's so versatile to
0:04:08 > 0:04:11'cook with too, so there's no reason to ever let it go to waste.'
0:04:14 > 0:04:17I collect rinds in my fridge.
0:04:17 > 0:04:19Do you?
0:04:19 > 0:04:23And then when I've got enough I put them into soup and they partially melt and they go gooey.
0:04:23 > 0:04:25My dad uses the rind, grates it in soup it's fantastic
0:04:25 > 0:04:29and it's sometimes even better than the cheese itself.
0:04:29 > 0:04:31- Thank you, bye. - Bye.
0:04:33 > 0:04:36This week is all about cooking with ingredients that are
0:04:36 > 0:04:39so delicious you can literally use every last bit.
0:04:39 > 0:04:41From vegetable scraps
0:04:41 > 0:04:44you might throw on the compost, or making every part of a joint
0:04:44 > 0:04:48of meat work for you, to simply making great use of leftovers you
0:04:48 > 0:04:52don't know what to do with, believe me, nothing will go to waste.
0:05:00 > 0:05:04A good soup is one of my favourite ways of getting everything
0:05:04 > 0:05:05I can from an ingredient
0:05:05 > 0:05:10and it's such a pleasing thing to cook on a lazy Sunday.
0:05:11 > 0:05:15But today, I'm going a step further than traditional soup.
0:05:17 > 0:05:20You know the butternut is one of my favourite of the vegetables.
0:05:20 > 0:05:24It's really useful to have in the kitchen, because you can
0:05:24 > 0:05:29roast it, you can mash it, but best of all it's got the sort of flesh
0:05:29 > 0:05:34that melts in the pan. It becomes the most soothing and silky of soups.
0:05:35 > 0:05:36It's got a few seeds in the middle,
0:05:36 > 0:05:39but other than that you can use the whole thing.
0:05:39 > 0:05:41In fact I even use the peel.
0:05:41 > 0:05:45I've got some really good long pieces here
0:05:45 > 0:05:47and I'm going to make them into crisps.
0:05:50 > 0:05:54Once you really work out what a vegetable can do for you,
0:05:54 > 0:05:56it can unlock so many possibilities in the kitchen.
0:05:58 > 0:06:00To turn a bit of peel into impromptu crisps,
0:06:00 > 0:06:04I simply have to season the skins with a bit of rosemary.
0:06:04 > 0:06:08It's one of the herbs that works very nicely with the pumpkin family.
0:06:12 > 0:06:16And then trickle a little olive oil to help bind the seasoning to
0:06:16 > 0:06:19the skins, adding a little extra salt and pepper for good measure.
0:06:19 > 0:06:24And then because this is quite sweet I'm going to sharpen it up
0:06:24 > 0:06:26with a little bit of vinegar.
0:06:26 > 0:06:30I'm actually using sherry vinegar because it's very mellow
0:06:30 > 0:06:34and it works beautifully with all members of the squash family.
0:06:34 > 0:06:36Just a few little drops.
0:06:36 > 0:06:39And just coat them all, and then this is going in the oven,
0:06:39 > 0:06:43at about 180 until they're really crisp.
0:06:53 > 0:06:56Now for the main event.
0:06:56 > 0:07:00Now this makes a really richly flavoured soup as it is,
0:07:00 > 0:07:01if you just cook it with some water,
0:07:01 > 0:07:06but I'm going to brown it first with a few onions and that way all the
0:07:06 > 0:07:11sugars will caramelise and I'll get a much deeper, good roasty flavour.
0:07:22 > 0:07:24Now this is very sweet and it needs a little bit of spice,
0:07:24 > 0:07:26a little bit of warmth.
0:07:26 > 0:07:28I'm going to put some paprika in.
0:07:30 > 0:07:32This is the hot, slightly smoky one.
0:07:34 > 0:07:37Which will give a really, really deep flavour to this
0:07:37 > 0:07:39and where the sugars have caramelised from the onions
0:07:39 > 0:07:42and the squash there's masses of flavour there.
0:07:43 > 0:07:46It's really important to let that happen with this soup.
0:07:46 > 0:07:48Now it needs some stock.
0:07:50 > 0:07:52I'm using vegetable stock.
0:07:55 > 0:07:56And a lid.
0:07:56 > 0:08:00And I'm going to let that simmer until the pieces are really,
0:08:00 > 0:08:02really tender.
0:08:10 > 0:08:13Some crunch will balance the thick velvetiness of my soup.
0:08:15 > 0:08:18So butternut crisps, rosemary and salt and vinegar.
0:08:18 > 0:08:22To keep them nice and crisp, they'll just need a little time to drain.
0:08:22 > 0:08:25Just feels so good to make something out of the peelings.
0:08:25 > 0:08:28This would have ended up on the compost,
0:08:28 > 0:08:31or even worse the bin, and I've got these little delicacies.
0:08:31 > 0:08:34I just love the idea of using everything.
0:08:38 > 0:08:40This silky soup just needs a good blend.
0:08:45 > 0:08:49You could add some more liquid to get the consistency to suit you.
0:08:53 > 0:08:55Beautifully sweet
0:08:55 > 0:08:57and the sort of back note of warmth from the paprika.
0:09:00 > 0:09:04It's really quite creamy considering there's no dairy
0:09:04 > 0:09:06produce in there at all.
0:09:06 > 0:09:12Very silky, and then, on top I've got my little butternut crisps,
0:09:12 > 0:09:16I've used the whole veg, haven't wasted one little bit.
0:09:20 > 0:09:24Why stop at soup when you're cooking with a brilliant butternut squash?
0:09:24 > 0:09:26These crisps are a welcome addition that liven up
0:09:26 > 0:09:32the whole texture of this dish. Soup has never tasted so good.
0:09:44 > 0:09:45In this week's shop,
0:09:45 > 0:09:49I bought a very slight portion of a very intensely flavoured cheese.
0:09:49 > 0:09:52I've eaten some already, but I'm going to make sure
0:09:52 > 0:09:56I get every last bit out of it by crumbling it on top of a fresh
0:09:56 > 0:10:00crunchy salad and making a delicious dressing too.
0:10:00 > 0:10:06Whisk together three tablespoons of oil, a splash of white wine vinegar
0:10:06 > 0:10:11and a little of the cheese. You need no more than about 30 grams.
0:10:15 > 0:10:18Any salad will eagerly absorb this.
0:10:18 > 0:10:23But I've got a few crunchy peas to pod and a bag of sprouting seeds.
0:10:23 > 0:10:25Toss them together.
0:10:29 > 0:10:31Add the dressing...
0:10:34 > 0:10:37..and then simply crumble the cheese in.
0:10:45 > 0:10:48So a lovely way to use up some very rich blue cheese,
0:10:48 > 0:10:51with fresh peas and some sprouting seeds.
0:10:54 > 0:10:56In a dish like this,
0:10:56 > 0:11:01flavour is everything. Just a small hit of cheese has given me a light
0:11:01 > 0:11:05and sharp tasting salad that has really brightened up my lunchtime.
0:11:28 > 0:11:31You know sometimes when I'm shopping I see something I can't resist.
0:11:31 > 0:11:35Either just because it's a perfect thing or because it's a bit of a bargain.
0:11:37 > 0:11:41Like these pork ribs, and when I see these the first thing I think of
0:11:41 > 0:11:45are all my sticky rib recipes, the ones you get in a real mess eating.
0:11:45 > 0:11:48But I want to do something different,
0:11:48 > 0:11:50I want to do something that is actually going to
0:11:50 > 0:11:53almost cook itself, something that will get every little
0:11:53 > 0:11:56bit of flavour out of them, really exploit this wonderful meat.
0:12:00 > 0:12:03I'm just going to sizzle them for a while, just brown the outside.
0:12:10 > 0:12:15So when the meat's really brown on both sides, just lift it out.
0:12:18 > 0:12:23Now they've left behind lots of flavour in the pan which I'm going to use.
0:12:24 > 0:12:27Because I'm planning on some slow cooking, this recipe needs
0:12:27 > 0:12:32some robust vegetables that will keep their shape and their flavour.
0:12:33 > 0:12:37What I'm making is a sort of sweet earthy base to cook with the pork.
0:12:39 > 0:12:42So the sweetness of the carrots, little bit of celery, some onion.
0:12:44 > 0:12:46Sometimes a recipe is all about the cook,
0:12:46 > 0:12:50what they do what they add, and other times it's just about the food.
0:12:50 > 0:12:53And yes, I've got half a mind to add garlic and rosemary
0:12:53 > 0:12:59and thyme or any other herb, but I don't want to complicate this.
0:12:59 > 0:13:01I want it to be itself.
0:13:03 > 0:13:07When the veg begin to brown, pop the meat back into the pan.
0:13:10 > 0:13:13Any of the juices that have come out as well.
0:13:19 > 0:13:22This is the point when some stock will encourage all
0:13:22 > 0:13:25the ingredients to start working together.
0:13:26 > 0:13:29I want to put a little bit of salt and pepper in there.
0:13:29 > 0:13:33Bring that to the boil and then turn the heat down, really quite low.
0:13:33 > 0:13:35So that it just bubbles a little bit,
0:13:35 > 0:13:37putters away for about two hours.
0:13:37 > 0:13:41And I'm redundant, it will just get on with everything itself.
0:13:57 > 0:14:03So while I've been away, what's happened is that the pork has
0:14:03 > 0:14:06become so tender it's almost falling apart.
0:14:06 > 0:14:09These bones just come away effortlessly, from the meat.
0:14:09 > 0:14:12You almost don't even have to touch them.
0:14:12 > 0:14:16Cooking like this means the bones give up every last bit
0:14:16 > 0:14:20of their intense flavour and there's not a scrap of meat left on them.
0:14:22 > 0:14:24And I've got the most amazing gravy.
0:14:26 > 0:14:29Some pappardelle would work wonderfully with this.
0:14:29 > 0:14:33I just like the idea of a big tangle of meat and pasta.
0:14:34 > 0:14:38So the water's boiling. Lots of salt and the papardelle.
0:14:38 > 0:14:41Because it suits the rustic quality of this dish
0:14:41 > 0:14:43I don't want anything elegant and fine.
0:14:52 > 0:14:56You know as a cook, I'm always tempted to tinker.
0:14:56 > 0:14:58It's perfect.
0:14:58 > 0:15:02I had almost nothing to do with that dish, it cooked itself,
0:15:02 > 0:15:07I did a bit of chopping and a bit of shopping, and that was it.
0:15:16 > 0:15:20Little bit of the veg, and then, some of this wonderful juice.
0:15:22 > 0:15:25It might be effortless, but the wonderful thing about cooking
0:15:25 > 0:15:29ribs this way is that both meat and the bones have played
0:15:29 > 0:15:32an equal part in creating this delicious sauce.
0:15:32 > 0:15:37It's a simple way to ensure you've used every last bit.
0:15:46 > 0:15:49'It's a good job I don't work in a cheese shop.
0:15:49 > 0:15:53'I'd take every last scrap home but after meeting Morgan
0:15:53 > 0:15:57'during my weekly shop, I realise my fantasy is her daily reality.'
0:15:57 > 0:15:59Oh, oh look at that.
0:15:59 > 0:16:01So these are all the ones that aren't pretty
0:16:01 > 0:16:04enough for the cabinet but they're fantastic still.
0:16:04 > 0:16:08'So I'd like to help her out with a dilemma of how to be
0:16:08 > 0:16:12'creative in getting every last bit from the cheese she takes home.'
0:16:14 > 0:16:16- What's that?- Shropshire blue.
0:16:16 > 0:16:21- So quite strongly flavoured. - Yeah, gorgeous.- Good.
0:16:21 > 0:16:23- That's a bit of cheddar.- Yep.
0:16:23 > 0:16:26- What's that?- That is really strongly smoked cheese.
0:16:26 > 0:16:30- And you've got, goodness me, what's that?- Gouda.
0:16:30 > 0:16:32That is so firm I could almost grate it.
0:16:32 > 0:16:36I've got rich pickings here, but this recipe will work well
0:16:36 > 0:16:39with whatever remnants you've got spare in the fridge.
0:16:39 > 0:16:42I just have to seek out a few other simple ingredients.
0:16:42 > 0:16:45OK, you've got some flour here.
0:16:45 > 0:16:48I'm using 450g of plain flour.
0:16:48 > 0:16:51Have you by any chance got any baking powder?
0:16:51 > 0:16:53I think we do.
0:16:53 > 0:16:56I'm going to put about four teaspoonfuls of baking
0:16:56 > 0:16:59powder in here which looks like a huge amount. That's what we need.
0:16:59 > 0:17:03Then I just need some butter.
0:17:03 > 0:17:04I need 85 grams of this.
0:17:04 > 0:17:06So, what is this you're rustling up?
0:17:06 > 0:17:09- I'm making a big cheese scone. - Cool.
0:17:09 > 0:17:12Or "scone" depending on which part of the country you come from.
0:17:12 > 0:17:14Is there anything I can do to help?
0:17:14 > 0:17:17- Would you crumble a mixture of your cheeses?- Yes.
0:17:17 > 0:17:21- It just needs to fleck through the dough.- OK.
0:17:21 > 0:17:25So, I'm going to rub this butter into the flour with my fingertips
0:17:25 > 0:17:29- until it resembles sort of coarse fresh breadcrumbs.- Yep.
0:17:29 > 0:17:33That's the lovely thing about making scones is that they are so quick.
0:17:33 > 0:17:35And easy as well.
0:17:35 > 0:17:38And very easy. I think one of the very first things I made actually.
0:17:38 > 0:17:42- Really?- Yeah. I was lucky enough to be allowed to do domestic science
0:17:42 > 0:17:44at school, as it was called in those days.
0:17:44 > 0:17:47And it was one of the very first things we made,
0:17:47 > 0:17:50baking scones with Miss Adams. I remember it well.
0:17:52 > 0:17:58Finally this giant savoury scone will need 350ml of milk.
0:17:58 > 0:18:01What I'm after is a dough that is firm enough to roll into a ball,
0:18:01 > 0:18:04but soft enough for me to sort of pat down into a big scone.
0:18:05 > 0:18:09So, you're quite happy to put different cheeses into one recipe?
0:18:09 > 0:18:13Yeah. I think it works quite well, but it's good having you here as well
0:18:13 > 0:18:17cos we have used cheese in a lot of recipes, but you do run
0:18:17 > 0:18:20out of ideas. Once you've done quiche four times, it gets a bit boring.
0:18:21 > 0:18:24So what I'm doing here is making something that
0:18:24 > 0:18:28I might eat on the side with a sort of autumnal vegetable stew.
0:18:30 > 0:18:34Once I've got a good doughy texture, I just work in the crumbled cheese.
0:18:34 > 0:18:37Then it's almost ready to go into the oven on a baking dish
0:18:37 > 0:18:40lined with flour.
0:18:40 > 0:18:45Make it into a sort of rough round I guess, nothing too perfect,
0:18:45 > 0:18:46don't really do perfect.
0:18:46 > 0:18:48This looks amazing already.
0:18:48 > 0:18:51- Squash it down. I'm going to keep him craggy...- Yeah.
0:18:51 > 0:18:54..because that's how I like my food.
0:18:55 > 0:18:59Dabbing a little of the milk will help to give a fine glaze.
0:19:00 > 0:19:03Finally, a bit of that gouda I spotted earlier will grate
0:19:03 > 0:19:04wonderfully here.
0:19:04 > 0:19:07Grate it don't waste it.
0:19:07 > 0:19:10And scoring it will help the scone break up into pieces
0:19:10 > 0:19:12great for sharing.
0:19:19 > 0:19:22Half an hour is all it takes for this to transform into a melting showpiece.
0:19:22 > 0:19:25- OK.- That's amazing. - Smells good.
0:19:25 > 0:19:29It smells really good. Looks scrummy.
0:19:29 > 0:19:33- Shall I break it open and see what we've got inside?- Yeah.
0:19:33 > 0:19:36- Oh.- Oh, that's nice.
0:19:36 > 0:19:39Yeah. So, dig in.
0:19:39 > 0:19:41Right.
0:19:41 > 0:19:42That's really good.
0:19:42 > 0:19:46Oh, my God, the Shropshire blue and the gouda is amazing.
0:19:46 > 0:19:50Have you got any kind of pickles of chutney or something like that?
0:19:50 > 0:19:53Yeah, quite a few. I've got quince.
0:19:53 > 0:19:55Quince cheese that would be fantastic.
0:19:55 > 0:19:56- Yeah, onion marmalade. - Yes.
0:19:56 > 0:20:00Apple and brandy chutney. Spicy red onion.
0:20:00 > 0:20:02Wow, that smells amazing.
0:20:02 > 0:20:04I can feel a tasting game coming on.
0:20:09 > 0:20:11Mm! Works with the quince.
0:20:11 > 0:20:14Works with the apple.
0:20:14 > 0:20:16I'm going to try it with the mango.
0:20:16 > 0:20:19Spicy red onion, marmalade - amazing.
0:20:19 > 0:20:21I'm not sure about that mango, I have to be honest with you.
0:20:21 > 0:20:24- Really?- Yeah.
0:20:24 > 0:20:26This is fun.
0:20:26 > 0:20:30And it is that thing that the joy I get from using up little bits
0:20:30 > 0:20:32and not chucking them in the bin!
0:20:32 > 0:20:36'This is the ultimate comfort food.
0:20:36 > 0:20:39'If you're ever wondering how to use up every last bit
0:20:39 > 0:20:41'of the week's cheese, this scone could just be the answer.'
0:20:58 > 0:21:01By the time Thursday comes around,
0:21:01 > 0:21:05a bit of leftover soup can be just the thing to offer inspiration.
0:21:05 > 0:21:08With almost any kind, you can make a very handy
0:21:08 > 0:21:13and flavoursome stock for the base of a delicious risotto.
0:21:13 > 0:21:16And that's my plan for my butternut squash soup.
0:21:16 > 0:21:19First, add water to thin the soup...
0:21:19 > 0:21:21and warm through.
0:21:22 > 0:21:25Soften a chopped onion in a pan of olive oil.
0:21:27 > 0:21:30And then throw in a cup or so of Arborio rice.
0:21:30 > 0:21:34Leave it to cook gently for a good five minutes.
0:21:39 > 0:21:42Then, add the sauce a ladle at a time,
0:21:42 > 0:21:46allowing the rice to soak it up before adding the next.
0:21:48 > 0:21:51Just keep going until the rice is cooked through.
0:21:57 > 0:22:00You'd barely recognise this as leftovers.
0:22:02 > 0:22:04I've got a completely new, delicious meal.
0:22:04 > 0:22:08I'd say my butternut squash has more than earned his keep.
0:22:21 > 0:22:24Whenever I've got a bag of cherries, I just can't resist
0:22:24 > 0:22:28dipping in to them, until I'm left with hardly any.
0:22:28 > 0:22:32'But this week, I'm going to see if I can use the last of them
0:22:32 > 0:22:35'to make a really substantial and indulgent Friday treat.'
0:22:35 > 0:22:38There are some fruits that work better when they're
0:22:38 > 0:22:41warm from the tree, but there are other fruits that are better cold.
0:22:41 > 0:22:44When they're really cold, the skins on a cherry will tighten
0:22:44 > 0:22:47and when you bite into them, they're even juicier.
0:22:47 > 0:22:51What I'd really like to do is to make a cherry ice cream,
0:22:51 > 0:22:55or cherry sorbet... but I haven't got enough cherries.
0:22:57 > 0:23:00'At times like this, I just decide to go for it
0:23:00 > 0:23:03'and try and come up with something completely new.
0:23:03 > 0:23:06'I'm thinking, some kind of ice cream, but it's an experiment,
0:23:06 > 0:23:09'and I really AM making it up as I go.'
0:23:09 > 0:23:12So it's slightly a case of "see what happens."
0:23:12 > 0:23:15'I reckon I'll start with a quick rice pudding base,
0:23:15 > 0:23:17'which I like to do on the hob.'
0:23:19 > 0:23:23It's a quicker method. You don't get the wonderful golden skin,
0:23:23 > 0:23:26but you've got rice pudding in a few minutes.
0:23:28 > 0:23:33And for this, I'm going to need about 300 grams of pudding rice.
0:23:33 > 0:23:35Pop that in there.
0:23:36 > 0:23:40I need some sugar - about 50 grams - and then, some vanilla.
0:23:40 > 0:23:44Now, I COULD use vanilla extract,
0:23:44 > 0:23:46but in ice cream, I always like to use vanilla pods.
0:23:48 > 0:23:53What I'm after - the little black seeds inside the vanilla pod.
0:23:53 > 0:23:57So I'm just going to split it down its length.
0:23:57 > 0:24:03Open it up and scrape out all those sticky, black seeds.
0:24:07 > 0:24:11It means you get the lovely little black seeds right the way through your ice cream.
0:24:11 > 0:24:14And then there's still a lot of favour there,
0:24:14 > 0:24:16so the pod goes in, as well.
0:24:19 > 0:24:22'Mix in a good splash of water.'
0:24:26 > 0:24:30As the milk starts to come up to the boil, just turn the heat down,
0:24:30 > 0:24:34so it's just quietly puttering away. Give it a good stir,
0:24:34 > 0:24:37and pop the lid partially on top.
0:24:44 > 0:24:48One of the things I love to do after dinner is to bring out
0:24:48 > 0:24:51a plate of cherries that I've dipped into dark chocolate.
0:24:51 > 0:24:55I leave their stems on - they look very beautiful.
0:24:55 > 0:24:57Cherries and chocolate are very, very happy together.
0:24:57 > 0:25:02In fact, chocolate would actually work very well in this.
0:25:04 > 0:25:07'The bitterness of this dark chocolate will marry well
0:25:07 > 0:25:09'with the sourness of the cherries.'
0:25:14 > 0:25:17This has been simmering away, very gently,
0:25:17 > 0:25:19for about 15 minutes.
0:25:19 > 0:25:24The thing to watch now is that it doesn't catch on the base of the pan.
0:25:24 > 0:25:27So just keep stirring till it's really, really thick.
0:25:27 > 0:25:32'Now the pan just needs to chill in a sink full of water.'
0:25:34 > 0:25:37This is the moment I really, really like.
0:25:37 > 0:25:41As the rice pudding cools, it gets thicker and heavier,
0:25:41 > 0:25:43and it's just a lovely sensation.
0:25:46 > 0:25:48'While I leave the rice to cool,
0:25:48 > 0:25:51'I can start to prepare my pudding for the freezer.'
0:25:51 > 0:25:54Got my rice pudding, got my cherries and chocolate.
0:25:54 > 0:25:57It's an ice cream, so it needs... cream.
0:25:58 > 0:26:02'Use the same amount of cream as milk.
0:26:02 > 0:26:03'It just needs a good whipping.'
0:26:08 > 0:26:10That's it.
0:26:10 > 0:26:14So I stop as soon as the cream will just hold it's shape on the whisk.
0:26:14 > 0:26:18It needs to be very soft and voluptuous.
0:26:19 > 0:26:21This is when everything comes together.
0:26:21 > 0:26:23Remove the vanilla pod.
0:26:26 > 0:26:29Gently fold in the whipped cream.
0:26:33 > 0:26:36And then for my cherries and chocolate.
0:26:48 > 0:26:50Make sure it's all evenly mixed.
0:26:50 > 0:26:53Fold the film over the top...
0:26:53 > 0:26:57and then into the freezer for a good four or five hours.
0:27:01 > 0:27:04'The key to this dessert is how long I leave it to chill.
0:27:04 > 0:27:06'I want to end up with something
0:27:06 > 0:27:10'that's crisp on the outside, but soft and sweet within.'
0:27:15 > 0:27:18Well, it's looking good.
0:27:18 > 0:27:20Oh, and you can see...
0:27:21 > 0:27:23all the way through, I've got cherries,
0:27:23 > 0:27:26and crisp slices of chocolate.
0:27:33 > 0:27:38The outside's frozen, and inside is just a little bit soft and creamy.
0:27:40 > 0:27:43It's just splendid - it's simply gorgeous.
0:27:46 > 0:27:49'This has solved my dilemma of what to do with a few cherries.
0:27:49 > 0:27:51'I could easily have enjoyed them straight from the bag,
0:27:51 > 0:27:56'but they've inspired me to create a creamy, delicious dessert.'
0:27:59 > 0:28:01This week,
0:28:01 > 0:28:05I've made sure I've got every last bit out of my ingredients,
0:28:05 > 0:28:06finding flavour and fresh ideas
0:28:06 > 0:28:09from bits that could have ended up in the bin.
0:28:09 > 0:28:13Next time, I'll be cooking a few recipes that show just how versatile
0:28:13 > 0:28:15some ingredients can be.
0:28:16 > 0:28:21Proving you really CAN do something different with your weekly shop.
0:28:21 > 0:28:23It's everything I want a chocolate cake to be.
0:28:23 > 0:28:26And it's certainly more than I ever expected a beetroot to be.
0:28:51 > 0:28:55Subtitles by Red Bee Media Ltd