0:00:02 > 0:00:03I'm Nigel Slater.
0:00:03 > 0:00:06I'm an instinctive And impulsive cook.
0:00:08 > 0:00:11Good food needn't take much planning. Sometimes you can get
0:00:11 > 0:00:15incredible results by just making things up as you go along.
0:00:15 > 0:00:19This so shouldn't work... but it does.
0:00:20 > 0:00:22'It's the same when it comes to the weekly shop.
0:00:22 > 0:00:25'It can be an adventure buying whatever catches your eye
0:00:25 > 0:00:28'and leaps out at you from the shelves.
0:00:28 > 0:00:31'Using great ingredients should always be a pleasure
0:00:31 > 0:00:34'and with a bit of creative thinking, you really can cook delicious food
0:00:34 > 0:00:37'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 > 0:00:43to give you ideas how not to waste a bit of yours.
0:00:43 > 0:00:47'We all have days where we simply have to give in to those
0:00:47 > 0:00:51'cravings, and let comforting convenient foods dictate the day.'
0:00:51 > 0:00:55This week, I'll be doing just that, transforming
0:00:55 > 0:01:00my weekly shop into irresistible dishes, when nothing else will do.
0:01:14 > 0:01:18I often like to kick off the weekend with a quick sandwich
0:01:18 > 0:01:21that helps me clear out the fridge, but I'm going to have plenty
0:01:21 > 0:01:24of opportunity for one of those later in the week, and today somehow
0:01:24 > 0:01:26isn't feeling like a sandwich day.
0:01:26 > 0:01:29'I fancy something more... indulgent.'
0:01:29 > 0:01:34I've got a great trick for cooking a big breakfast all in one pan.
0:01:34 > 0:01:39And I say "breakfast," but I actually have it at any time of day.
0:01:39 > 0:01:42It's a really good way of using up little bits from the fridge.
0:01:45 > 0:01:48'Freeing these sausages from their skins will help them
0:01:48 > 0:01:51'blend well into this hash of comfort food.'
0:01:51 > 0:01:54But it's not something you really need a recipe for.
0:01:54 > 0:01:56It's something that just evolves,
0:01:56 > 0:01:59to be honest, depending on what I've got in the fridge. What needs using up.
0:02:01 > 0:02:05As long as there's some sort of meat in there, some sausages, some bacon.
0:02:09 > 0:02:11Now, I want lots of flavour in there.
0:02:11 > 0:02:15So I'm going to put an onion in.
0:02:15 > 0:02:19Finely-sliced.
0:02:20 > 0:02:22I'm liking the look of this already,
0:02:22 > 0:02:25and I've only got two ingredients in there.
0:02:25 > 0:02:27Just turn the sausages over...
0:02:27 > 0:02:29so they cook on both sides.
0:02:31 > 0:02:33And it doesn't matter if they break up.
0:02:33 > 0:02:35In fact, it's actually a good thing.
0:02:35 > 0:02:36And then, this is quite a big meal.
0:02:36 > 0:02:38I want some potato in there, as well,
0:02:38 > 0:02:43so I'm going to grate that potato, with the skin on.
0:02:45 > 0:02:50Quite a course side of the grater.
0:02:52 > 0:02:56About half a really big one will do.
0:02:56 > 0:03:01Now, there's lots of moisture in there, which I don't want.
0:03:01 > 0:03:05So just wring that out, and then into the pan...
0:03:05 > 0:03:08with the sausages and the onions,
0:03:08 > 0:03:12and then I'm just going to press this down... a bit.
0:03:14 > 0:03:16At this point, you could put anything you like in.
0:03:16 > 0:03:18You could put a few mushrooms in there,
0:03:18 > 0:03:21maybe a little bit of black pudding, if there's some around.
0:03:21 > 0:03:24'When you're happy with your concoction,
0:03:24 > 0:03:28'finish by adding two or three eggs, broken straight into the pan.'
0:03:28 > 0:03:32What they do, is they bring all the other ingredients together.
0:03:34 > 0:03:37The eggs will have taken very little time to cook.
0:03:37 > 0:03:40'This kind of cooking needn't be a work of art.
0:03:40 > 0:03:43'It's about celebrating those occasions when you have
0:03:43 > 0:03:47'a load of ingredients left that you don't know what to do with.'
0:03:47 > 0:03:50So I've got a great, big pan of breakfast
0:03:50 > 0:03:52and I've cleared the decks, ready for my next shop.
0:03:52 > 0:03:56'It's a hugely satisfying Saturday delight that tastes even better
0:03:56 > 0:04:01'straight from the pan, and it's a dish that today I just had to have.'
0:04:12 > 0:04:16There are certain ingredients I always put in my shopping basket
0:04:16 > 0:04:19cos I know there will come a day when I crave them.
0:04:19 > 0:04:22For me, there's nothing more tempting
0:04:22 > 0:04:25than the smell of fresh, crusty bread wafting from the bakery.
0:04:25 > 0:04:28'I always like to make sure I have a couple of loaves in,
0:04:28 > 0:04:31'perfect to satisfy a craving any day of the week.'
0:04:31 > 0:04:33- Hi-ya.- Morning.
0:04:33 > 0:04:36- Can I help myself? - Yes, yeah. Why not?
0:04:36 > 0:04:39And there's a few tasters out, if you fancy a little sample, as well.
0:04:39 > 0:04:41Oh, I always like a little taste of something.
0:04:41 > 0:04:43Red bread?
0:04:43 > 0:04:46Yeah, that's our beetroot bread - whole raw beetroots, juiced-up,
0:04:46 > 0:04:48and we put the juice in the recipes.
0:04:48 > 0:04:51It's great fun, but otherwise, quite a subtle flavour,
0:04:51 > 0:04:52so it can go with...
0:04:52 > 0:04:55- Goat's cheese.- ..Pretty much anything.- Beetroot toast.
0:04:57 > 0:05:00'Good bread always tastes most satisfying at its freshest,
0:05:00 > 0:05:04'but there are lots of ways you can use it after those first few
0:05:04 > 0:05:08'magical days, to ensure it doesn't go to waste.'
0:05:08 > 0:05:10People always say, "Can you freeze bread?"
0:05:10 > 0:05:12I'm a big advocate of freezing.
0:05:12 > 0:05:15Our attitude is, actually, a lot of work has been put into this bread
0:05:15 > 0:05:17over a reasonably long process.
0:05:17 > 0:05:21We're talking 12, 14 hours for some of them, at least, if not more.
0:05:21 > 0:05:24Freezing it, breadcrumb-ing it, doing all of those things, so it
0:05:24 > 0:05:27doesn't end up in your compost caddy is absolutely vital,
0:05:27 > 0:05:29and that's why we're here -
0:05:29 > 0:05:31to give people little tips and tricks, really.
0:05:31 > 0:05:32Lovely. Right. I'm there.
0:05:32 > 0:05:35- There we go.- Thank you very much. Nice to see you.- Thank you very much. Cheers.
0:05:35 > 0:05:38'There is nothing wrong with having a few favourites -
0:05:38 > 0:05:41'comforting foods that will always be there when you need them.
0:05:43 > 0:05:46'In fact, this week, my shopping bag is full of them,
0:05:46 > 0:05:49'and I'm looking forward to cooking the kind of dishes that just
0:05:49 > 0:05:52'hit the spot, when nothing else will do.
0:06:04 > 0:06:07'For me, there is no dish better suited to the slow,
0:06:07 > 0:06:13'slumbering mood of a Sunday than a great, big roasting joint of meat.'
0:06:13 > 0:06:16I've done something slightly extravagant.
0:06:16 > 0:06:18I've bought a leg of lamb.
0:06:18 > 0:06:22It's not the cheapest cut... but the wonderful thing about it
0:06:22 > 0:06:25is that I'm going to get more than one meal out of it.
0:06:25 > 0:06:29Something for today and something for tomorrow.
0:06:29 > 0:06:35I'm going to do it very slowly, with a sort of herb paste over it,
0:06:35 > 0:06:41and you'll end up with a very gently-garlicky leg of lamb.
0:06:41 > 0:06:45So I'm using a whole head of garlic here.
0:06:45 > 0:06:48I'm going to make it easy by crushing it with some sea salt.
0:06:48 > 0:06:52It just helps the pestle grip the garlic.
0:06:56 > 0:06:59And, yes, you can do it in a food processor in seconds,
0:06:59 > 0:07:01but you miss the pleasure of the smell of the garlic
0:07:01 > 0:07:04wafting up as you're crushing it.
0:07:04 > 0:07:06To that, I'm going to add some olive oil,
0:07:06 > 0:07:09so it becomes a very loose and sloppy paste.
0:07:09 > 0:07:12Olive oil and garlic were made for one another.
0:07:12 > 0:07:16Now I'm going to add some herbs.
0:07:16 > 0:07:19'Rosemary, thyme and lamb is a marriage made in heaven.'
0:07:19 > 0:07:22For me, they're the herbs that are meant to be with garlic
0:07:22 > 0:07:24and olive oil.
0:07:27 > 0:07:31The smells that are coming up from this pestle and mortar
0:07:31 > 0:07:33are like every holiday I've ever had.
0:07:33 > 0:07:37They smell of sunshine and they smell of the sea.
0:07:37 > 0:07:39Now, I could spread this on with a knife,
0:07:39 > 0:07:43but this is just... something I like doing.
0:07:44 > 0:07:48Just massaging the garlic, the oil and the herbs
0:07:48 > 0:07:50into the lamb, all over.
0:07:50 > 0:07:56Both on the skin side and on the cut side, too, right down into the meat.
0:07:56 > 0:07:58None of this will burn.
0:07:58 > 0:08:03It won't caramelise, it will just go very softly to flavour the lamb.
0:08:03 > 0:08:05'A good covering of water in the bottom of the roasting tin
0:08:05 > 0:08:08'will gradually become the most flavoursome gravy,
0:08:08 > 0:08:13'as the herbs and juices from the meat work their way into it.'
0:08:13 > 0:08:15And, because this is a very slow roast,
0:08:15 > 0:08:19I'm going to be covering it with foil.
0:08:19 > 0:08:24I'm going to cook this very slowly, on about 160...
0:08:24 > 0:08:27for several hours.
0:08:31 > 0:08:35'This kind of cooking makes my Sunday. It's really simple,
0:08:35 > 0:08:38'and the smell fills the kitchen getting you
0:08:38 > 0:08:42'hungrier by the second, as the meat slowly roasts in the oven.'
0:08:46 > 0:08:48See, I've got the roast lamb,
0:08:48 > 0:08:51but I've also got these glorious juices in the bottom of the pan.
0:08:53 > 0:08:56'A good Sunday supper often brings crispy roast potatoes to the table,
0:08:56 > 0:09:00'but to make this a truly comforting meal,
0:09:00 > 0:09:05'I fancy a creamy mash to soak up the gravy.'
0:09:05 > 0:09:07So these are ready, just drain them.
0:09:12 > 0:09:14Just leave the potatoes for a few seconds,
0:09:14 > 0:09:18just for some of the steam to escape, so you get a mash
0:09:18 > 0:09:22that's fluffy, rather than wet. In with the masher.
0:09:22 > 0:09:25And, you know, people add olive oil to mash, they add cream,
0:09:25 > 0:09:27they add creme fraiche.
0:09:27 > 0:09:29I simply like butter.
0:09:29 > 0:09:32I'm going to grate some Parmesan in here.
0:09:32 > 0:09:34It sits comfortably.
0:09:36 > 0:09:38And then, if you need to keep this warm for a while,
0:09:38 > 0:09:43a little bit of butter and a little bit of tin foil or paper,
0:09:43 > 0:09:46and that will sit there quietly, keeping warm
0:09:46 > 0:09:47while you carve the lamb.
0:09:49 > 0:09:51The lamb's been resting under the foil.
0:09:53 > 0:09:57I like to think of it sort of gathering its thoughts.
0:09:57 > 0:09:59Now, I could slice this very thinly.
0:09:59 > 0:10:01But somehow...
0:10:03 > 0:10:05I think I want quite juicy chunks of meat,
0:10:05 > 0:10:08rather than thin slices.
0:10:13 > 0:10:17Good lamb, this way, could never be dry.
0:10:17 > 0:10:20And then, I'm going to spoon over just a little of the roasting juices
0:10:20 > 0:10:23from the pan, with all their garlic and rosemary.
0:10:23 > 0:10:25And then the Parmesan mash.
0:10:30 > 0:10:33'This is such a soothing, easy indulgence, with a clever gravy
0:10:33 > 0:10:38'that made itself. But, better still, I know there's even more
0:10:38 > 0:10:42'adventure to be had from these two delicious ingredients.'
0:10:55 > 0:10:59Even a back-to-work Monday doesn't feel quite so bad when you know
0:10:59 > 0:11:02you have something delicious in the fridge to look forward to.
0:11:02 > 0:11:06I've been craving the lamb and Parmesan mash all day.
0:11:06 > 0:11:10But I have a great plan to use it for something completely different.
0:11:10 > 0:11:15Tear the lamb into little pieces...
0:11:15 > 0:11:17and mix it in well with the Parmesan mash.
0:11:20 > 0:11:23Then simply shape the mixture into little barrels.
0:11:26 > 0:11:31Coating my croquettes is a brilliant use for breadcrumbs.
0:11:34 > 0:11:38Give each one a good coating of beaten egg.
0:11:38 > 0:11:41And then roll them in the breadcrumbs for an even covering.
0:11:46 > 0:11:49A splash of oil in a pan is all it takes to transform these
0:11:49 > 0:11:53little croquettes into delicious bite-size snacks,
0:11:53 > 0:11:57turning every so often to give an even, golden crust.
0:11:58 > 0:12:02I was looking forward to this meal long before I'd bought the lamb,
0:12:02 > 0:12:05and it's almost as much of a treat as the roast itself.
0:12:05 > 0:12:08'Combined with yesterday's left-over herby gravy,
0:12:08 > 0:12:10'it's just what I'd wanted.'
0:12:11 > 0:12:14You know, there's a touch of luxury about this,
0:12:14 > 0:12:18and yet it's almost a freebie.
0:12:18 > 0:12:22It's made almost entirely from the remains of yesterday's roast.
0:12:35 > 0:12:37When I've eaten meat for a couple of days,
0:12:37 > 0:12:41I often get a craving for something vegetarian.
0:12:41 > 0:12:44'Today, I want something wholesome, warm and soothing,
0:12:44 > 0:12:46'and, preferably, not too expensive.'
0:12:47 > 0:12:50These are the veggies that I always have in the house.
0:12:50 > 0:12:54They're kind of the backbone of so much of my cooking.
0:12:54 > 0:12:58They're cheap, they're cheerful, they're colourful. I love using them.
0:12:58 > 0:12:59What they do...
0:13:01 > 0:13:05is they form a base on which to build all the other flavours.
0:13:07 > 0:13:10I'm not going to cut these vegetables up too finely.
0:13:10 > 0:13:14I want this to have quite a rustic quality.
0:13:15 > 0:13:20I genuinely enjoy trying to make a meal as cheaply as possible.
0:13:20 > 0:13:23It's almost like a little bit of a challenge.
0:13:23 > 0:13:27I'm just putting a stick of celery in.
0:13:30 > 0:13:34I could, at this point, put in some bacon, some spicy sausage,
0:13:34 > 0:13:37little bit of pancetta, but I'm not going to.
0:13:37 > 0:13:39I don't want to put any meat in my supper this time.
0:13:39 > 0:13:43And it needs a few herbs, as well.
0:13:43 > 0:13:46'I want a deep, earthy flavour running through this dish.'
0:13:48 > 0:13:52I've got woody-stemmed herbs. I've got a couple of bay leaves.
0:13:52 > 0:13:56Couple of sprigs of rosemary and a handful of little thyme sprigs.
0:13:58 > 0:14:02Now, I want these vegetables to brown quite a little bit.
0:14:02 > 0:14:04So I'm cooking them at quite a high temperature.
0:14:04 > 0:14:07Now, there's some mushrooms in the fridge.
0:14:08 > 0:14:10I've been meaning to use these.
0:14:12 > 0:14:14And what these will do...
0:14:14 > 0:14:17they will almost give it a bit of a meaty quality, actually.
0:14:17 > 0:14:21'As soon as I get a golden colouring on my veg,
0:14:21 > 0:14:25'I'm going to add some lentils, followed by some stock.'
0:14:25 > 0:14:29This is vegetable stock. And then some black pepper.
0:14:29 > 0:14:33No salt yet, cos it can actually make the lentils a little bit tough.
0:14:33 > 0:14:35I'm going to bring it up to the boil,
0:14:35 > 0:14:37and then, as soon as it starts boiling,
0:14:37 > 0:14:40I'll turn it down to a simmer and pop the lid on.
0:14:48 > 0:14:52So this has had about 35, 40 minutes.
0:14:52 > 0:14:56The lentils aren't soft, but they're tender.
0:14:56 > 0:14:59It needs a generous grinding of salt.
0:14:59 > 0:15:01And that's fine.
0:15:01 > 0:15:05But... I think it can be more exciting. I've got some almonds.
0:15:05 > 0:15:07Whole almonds.
0:15:07 > 0:15:09'It's easy to forget all the ingredients
0:15:09 > 0:15:13'we have in our cupboards, but I'm a great believer in using
0:15:13 > 0:15:17'things up and trying things out. You never know until you have a go.'
0:15:17 > 0:15:21These will give it a real crunch.
0:15:23 > 0:15:26You have to watch them.
0:15:26 > 0:15:28Cos they WILL burn.
0:15:28 > 0:15:33I love the idea of tomatoes.
0:15:33 > 0:15:36Quite sharp ones - these aren't particularly sweet.
0:15:36 > 0:15:39It adds a crispness and a freshness and a little bit of a zing.
0:15:39 > 0:15:43In with those almonds...
0:15:43 > 0:15:47with a little dusting of ground cinnamon.
0:15:47 > 0:15:50It's like a very generous pinch...or two.
0:15:52 > 0:15:55Cinnamon and nuts is an amazing smell.
0:15:55 > 0:16:01As the cinnamon starts to toast, pop these little tomatoes in.
0:16:01 > 0:16:04I'm also going to put in a tiny bit of black pepper.
0:16:07 > 0:16:09Just keep tossing them round the pan.
0:16:09 > 0:16:13This is one of those great big dishes that you
0:16:13 > 0:16:17put on the table with a ladle and let everybody tuck in.
0:16:17 > 0:16:20It's a very warming, generous dish, but it's very cheap.
0:16:20 > 0:16:23'This is a classic way to cheer up a meal,
0:16:23 > 0:16:25'making it feel vibrant and exotic.'
0:16:27 > 0:16:31And... I've got some left for tomorrow, as well.
0:16:31 > 0:16:35'This dish has everything I want - amazing flavours and textures.
0:16:35 > 0:16:39'A lovely, warm, comforting feel, and all the more satisfying,
0:16:39 > 0:16:42'because I know it hasn't cost the earth.
0:16:55 > 0:16:56'When I met Duncan the baker, I discovered
0:16:56 > 0:16:59'he shares my passion for freshly-baked bread.'
0:16:59 > 0:17:02- It's just a thing of beauty. - Yeah.
0:17:02 > 0:17:06'In return for his expertise, I've promised to make him a quick lunch.
0:17:06 > 0:17:09'It's an opportunity to use his quality produce
0:17:09 > 0:17:13'for one of my culinary specialities - the sandwich.
0:17:13 > 0:17:16'Everything hinges on what he has in the kitchen.'
0:17:18 > 0:17:20- I can use this, can't I? - Of course you can, yeah.
0:17:20 > 0:17:23That is a very, very nice-looking baguette.
0:17:23 > 0:17:26When we're selling our bread to our customers and everything,
0:17:26 > 0:17:29we always talk about making bread the king of the table, and all
0:17:29 > 0:17:33of the other sort of ingredients being the court that surrounds it,
0:17:33 > 0:17:36and it's that lovely sort of image that we try and portray.
0:17:36 > 0:17:40- Can I use that? - Yeah, it's a local chorizo.
0:17:40 > 0:17:44Great ingredient to work with, you know, a nice bit of bread, maybe.
0:17:44 > 0:17:47- Ooh, it's nice and crumbly. - Beautiful product.
0:17:47 > 0:17:50The thing I love about the Spanish ones,
0:17:50 > 0:17:52and the these ones, is that, when you cook them slowly,
0:17:52 > 0:17:54in a frying pan,
0:17:54 > 0:17:58you get this wonderful chilli and paprika-scented oil
0:17:58 > 0:18:02that is so delicious, and I'm just thinking that that,
0:18:02 > 0:18:06with your wonderful bread, is going to make very nice eating.
0:18:08 > 0:18:11'It's a pleasure to come and cook in the kitchen of someone
0:18:11 > 0:18:15'who finds bread to be as delicious as I do. And, like me,
0:18:15 > 0:18:20'Duncan hates the idea of letting something so versatile go to waste.'
0:18:20 > 0:18:22That is a bag of dead bread.
0:18:22 > 0:18:25Well, yeah, it's just literally a cotton shopper bag.
0:18:25 > 0:18:27I mean, this is a trick I picked up from my mum,
0:18:27 > 0:18:30- but the purpose is, you allow the bread to breathe...- Yes?
0:18:30 > 0:18:32..as it's staling.
0:18:32 > 0:18:35It means it doesn't mould and it's there basically when you want it.
0:18:35 > 0:18:37I don't think I even want to tell you
0:18:37 > 0:18:39how old some of the bread in the bottom is.
0:18:39 > 0:18:42- But it'll make good breadcrumbs. - But it'll make great breadcrumbs.
0:18:42 > 0:18:45And it's there on tap when you need it.
0:18:45 > 0:18:46'Not something I'll be needing today,
0:18:46 > 0:18:50'but what I do need is something creamy to balance my spicy chorizo.'
0:18:50 > 0:18:52It's a bit of an Aladdin's cave, but...
0:18:52 > 0:18:54- Can I nick your mozzarella? - Of course you can.
0:18:54 > 0:18:56What's that? Spinach.
0:18:56 > 0:18:59Spinach. Brilliant.
0:18:59 > 0:19:02'Mozzarella is the perfect find.'
0:19:02 > 0:19:04So you've got all of the...?
0:19:04 > 0:19:07Yeah, all of the juices coming out.
0:19:07 > 0:19:10I think that's looking good. It smells good.
0:19:10 > 0:19:16And then, let it soften on top of the sausage.
0:19:16 > 0:19:20I love that moment when the cheese and the oil sort of meet,
0:19:20 > 0:19:22and all the spices in the oil,
0:19:22 > 0:19:25you can have slightly weird things with it.
0:19:25 > 0:19:27Look at the colour of that!
0:19:27 > 0:19:32It's all the chilli and the paprika. Amazing colour.
0:19:32 > 0:19:37'Duncan strikes me as somebody who appreciates a good, honest butty,
0:19:37 > 0:19:41'but this is going to take things to a more sophisticated level.'
0:19:41 > 0:19:42That's sort of looking
0:19:42 > 0:19:45kind of like a sort of a pizza in a pan, at the moment.
0:19:45 > 0:19:48It's looking exactly like a pizza in a pan.
0:19:48 > 0:19:51I'm liking that. HE LAUGHS
0:19:51 > 0:19:53Just look at that. Isn't that just beautiful?
0:19:53 > 0:19:56And I know that that is going to soak up these juices
0:19:56 > 0:19:58and isn't going to go soggy.
0:19:58 > 0:20:02This is screaming, "Ultimate comfort food."
0:20:02 > 0:20:05Kind of makes you feel that all is right with the world.
0:20:05 > 0:20:08And I'm going to be very good, I'm going to put some greens on there.
0:20:08 > 0:20:11- These tiny, little spinach leaves, put those on there.- Lovely.
0:20:11 > 0:20:14What will happen, when we squidge it together, the warmth of the cheese
0:20:14 > 0:20:17and the sausage is going to make these wilt,
0:20:17 > 0:20:19but nothing more than that.
0:20:21 > 0:20:24I can't imagine a day without bread. Look. You see what I mean?
0:20:24 > 0:20:26When it's really good bread, it just soaks it all up.
0:20:26 > 0:20:27That's for you.
0:20:27 > 0:20:30You're going to tell me you're vegetarian now, aren't you?
0:20:30 > 0:20:32No chance.
0:20:35 > 0:20:37What do you think?
0:20:37 > 0:20:40The interesting thing I saw is you didn't actually put
0:20:40 > 0:20:43any butter with it, and I love the fact that you've used
0:20:43 > 0:20:47the juices the chorizo has given us.
0:20:47 > 0:20:52It's still perfectly moist and it's, yeah, it's beautiful.
0:20:52 > 0:20:54Thank you for letting me use your kitchen.
0:20:54 > 0:20:57Thank you very much for making me lunch!
0:20:57 > 0:21:00This is fantastic. It's given me a lot of ideas, as well.
0:21:00 > 0:21:02The bread is still the star of that.
0:21:05 > 0:21:08'There isn't a week that goes by when I don't take pleasure
0:21:08 > 0:21:10'in creating the perfect sandwich.
0:21:11 > 0:21:15'Sometimes it's the humblest of dishes that turns out to be
0:21:15 > 0:21:16'the most satisfying.'
0:21:27 > 0:21:31I find that my appetite is often affected by the seasons
0:21:31 > 0:21:34and when things outside turn that little bit cooler,
0:21:34 > 0:21:38I start to introduce a few of those instantly-warming dishes.
0:21:42 > 0:21:45From a bowl of leftovers hanging around, just a few sweet
0:21:45 > 0:21:49potatoes will transform my lentil stew into an exciting new dish.
0:21:52 > 0:21:57Get them boiling in a pan of salted water, until they're really soft.
0:21:58 > 0:22:02Meanwhile, I can reheat my leftover lentil stew
0:22:02 > 0:22:03from earlier in the week,
0:22:03 > 0:22:07adding a little olive oil to help keep things moist.
0:22:07 > 0:22:11When the sweet potatoes are really tender, drain and mash them,
0:22:11 > 0:22:15along with a generous seasoning and a little more olive oil.
0:22:21 > 0:22:24Then, spoon the stew into an ovenproof dish,
0:22:24 > 0:22:27covering with the sweet potato mash.
0:22:32 > 0:22:36And bake in a pre-heated oven for a good half hour.
0:22:47 > 0:22:49Sometimes a dish really sums a day up.
0:22:55 > 0:22:58I've still got all the goodness of my stew,
0:22:58 > 0:23:01but with the addition of one humble, hearty ingredient,
0:23:01 > 0:23:03I've transformed it.
0:23:05 > 0:23:09It's like a splash of winter sunshine on the plate.
0:23:25 > 0:23:28There's always a bit of a celebratory feel to Fridays.
0:23:28 > 0:23:31It's that joy of having made it through a busy week.
0:23:34 > 0:23:37'I usually have an appetite for something sweet
0:23:37 > 0:23:39'and when the cupboards are looking a bit bare,
0:23:39 > 0:23:41'it inspires me to have a go
0:23:41 > 0:23:45'at one of the most comforting, nostalgic treats I know.'
0:23:45 > 0:23:48There's not a lot left from this week's shop.
0:23:48 > 0:23:50A few biscuits.
0:23:51 > 0:23:53A banana.
0:23:53 > 0:23:56And I've got a fancy for a trifle.
0:23:56 > 0:23:57I love warm bananas.
0:23:57 > 0:24:00I like to put them in the oven, in their skins.
0:24:00 > 0:24:03Skins go black, and then I get a teaspoon
0:24:03 > 0:24:06and I scrape out all the velvety flesh.
0:24:06 > 0:24:11Sometimes, I'll put a squeeze of passion fruit in there, as well.
0:24:11 > 0:24:13I want warm bananas in my trifle.
0:24:16 > 0:24:19Crazy though it sounds.
0:24:19 > 0:24:23I'm going to poach it in coconut milk.
0:24:24 > 0:24:27The two flavours work spectacularly together.
0:24:27 > 0:24:30Just break that up a little bit.
0:24:30 > 0:24:33Pop the banana in...
0:24:33 > 0:24:35and just leave them to poach.
0:24:35 > 0:24:37They've got to have cream on.
0:24:38 > 0:24:42Always got to be cream on any trifle I make.
0:24:43 > 0:24:47And it's got to be whipped double cream.
0:24:47 > 0:24:50Going to put a little bit of vanilla extract in the cream...
0:24:50 > 0:24:54because it works beautifully with bananas.
0:24:54 > 0:24:56Now, I've honestly never made this before.
0:24:58 > 0:25:01I'm sort of thinking on my feet.
0:25:01 > 0:25:03Trifle should be fun.
0:25:05 > 0:25:07It should be a joy to put on the table,
0:25:07 > 0:25:11and some of the things we put on trifles that are, frankly,
0:25:11 > 0:25:14a little bit naff, I love them!
0:25:19 > 0:25:24So, I whip the cream, until it will just about stand in soft folds.
0:25:25 > 0:25:27No further.
0:25:27 > 0:25:30Now, with all those soft layers of cream
0:25:30 > 0:25:32and coconut milk, I want something crisp.
0:25:34 > 0:25:36You need the crunch.
0:25:42 > 0:25:44And I'm using ginger biscuits, but it's only because
0:25:44 > 0:25:46it's what I've got.
0:25:48 > 0:25:51And, in the bottom...
0:25:51 > 0:25:53go in these warm...
0:25:55 > 0:25:58coconut bananas.
0:25:58 > 0:26:00Oh, they smell great.
0:26:00 > 0:26:03Very soft... quite sweet.
0:26:03 > 0:26:06It's actually only one banana,
0:26:06 > 0:26:09but it's going to be enough, I think.
0:26:09 > 0:26:14One of the things that's crucial to me in a trifle are the layers.
0:26:14 > 0:26:15It's almost the point of it.
0:26:15 > 0:26:19It's digging down through the crisp nuts, through the cream,
0:26:19 > 0:26:22through the custard, through the fruit, down to the sponge.
0:26:22 > 0:26:24Layers are essential, so I need another layer.
0:26:24 > 0:26:28And I've got, which I'm dying to use up, a tin of peaches.
0:26:30 > 0:26:32I've then got a extra layer of fruit.
0:26:35 > 0:26:39I've got the whipped cream.
0:26:39 > 0:26:41And then, crumbs.
0:26:41 > 0:26:44Something faintly daft about this, but I love it.
0:26:47 > 0:26:50The thing I haven't quite mentioned is that, not only have
0:26:50 > 0:26:53we got fruit and cream and biscuits in layers,
0:26:53 > 0:26:57we've also got that wonderful thing of cold cream,
0:26:57 > 0:27:00cold fruit, and then warm bananas.
0:27:00 > 0:27:03Yes, I know it's a bit kitsch.
0:27:04 > 0:27:06I quite like that.
0:27:06 > 0:27:09Oh, it's warm!
0:27:09 > 0:27:12This so shouldn't work.
0:27:13 > 0:27:17But it does. It's just everything a trifle should be.
0:27:19 > 0:27:21When you get to those warm...
0:27:21 > 0:27:23coconut bananas...
0:27:23 > 0:27:25it's just heaven.
0:27:27 > 0:27:30'This is probably the finest example of how to have fun in the kitchen,
0:27:30 > 0:27:34'and how to use up those final goodies from the weekly shop.
0:27:34 > 0:27:36'When you need that flurry of inspiration
0:27:36 > 0:27:38'to make a good dish wonderful,
0:27:38 > 0:27:42'the answer can nearly always be found in the cupboards.'
0:27:50 > 0:27:52'This series, I've experimented.'
0:27:52 > 0:27:54I'd no idea how that was going to turn out.
0:27:54 > 0:27:57You know, I'm really quite pleased with that.
0:27:57 > 0:27:58'I've taken a few chances.'
0:27:58 > 0:28:02There's something very satisfying about an idea that works.
0:28:02 > 0:28:04'And had fun with my cooking.'
0:28:04 > 0:28:05It's everything I want food to be...
0:28:05 > 0:28:08and I was just cleaning out the fridge.
0:28:08 > 0:28:10'But, most importantly,
0:28:10 > 0:28:12'I made everything in my weekly shop count,
0:28:12 > 0:28:13'letting nothing go to waste.'
0:28:13 > 0:28:16How good is that?
0:28:16 > 0:28:20'I've shown that a little creative thinking is all it takes
0:28:20 > 0:28:24'to make sure that, whatever ingredients we buy,
0:28:24 > 0:28:26'there's always a dish for every day.'
0:28:28 > 0:28:31It's seriously wonderful.
0:28:57 > 0:29:00Subtitles by Red Bee Media Ltd