0:00:16 > 0:00:18Heaven is opening the fridge
0:00:18 > 0:00:21and finding the remains of Sunday's chicken.
0:00:23 > 0:00:27In my book, leftovers should be a joy, not a chore.
0:00:30 > 0:00:34With all this chicken, I'm going to make a salad for Monday night.
0:00:34 > 0:00:36But not just one of those salads
0:00:36 > 0:00:39that's a bit of leftover meat and leaves. Something interesting.
0:00:39 > 0:00:42I want it to have some substance to it.
0:00:42 > 0:00:46I could use rice or lentils or cracked wheat,
0:00:46 > 0:00:48but I'm actually going to use couscous.
0:00:49 > 0:00:51So my Monday night supper
0:00:51 > 0:00:54is a warm chicken salad with couscous.
0:00:56 > 0:00:59As my main ingredient is the leftover chicken,
0:00:59 > 0:01:02it's really going to need some help to make it into a tasty dish.
0:01:02 > 0:01:05Now, these are leftovers,
0:01:05 > 0:01:08and it's very important that they don't taste like leftovers.
0:01:08 > 0:01:12I want something very vibrant and very bright
0:01:12 > 0:01:13to really shake them up.
0:01:13 > 0:01:18So I'm going to make a dressing for this salad with citrus juice.
0:01:18 > 0:01:23Squeeze into a new bowl the juice of a lemon and two oranges.
0:01:23 > 0:01:27Add some oil and season with salt and pepper.
0:01:29 > 0:01:32I'm going to pour the dressing onto the couscous
0:01:32 > 0:01:34and just let that soak it up.
0:01:34 > 0:01:39To compliment the tangy dressing, add some good-sized chunks of orange.
0:01:41 > 0:01:43When you use leftovers,
0:01:43 > 0:01:45the whole generosity thing is important,
0:01:45 > 0:01:47or it looks mean and you're aware
0:01:47 > 0:01:50it's something you found in the fridge.
0:01:50 > 0:01:54I want them to be big, juicy pieces when I'm eating my salad.
0:01:56 > 0:01:59I always grow fresh herbs.
0:01:59 > 0:02:02Really easy to do and it makes such a difference.
0:02:02 > 0:02:05Chives and basil are ideal for this dish.
0:02:07 > 0:02:12If you like lots of basil or lots of coriander, then put lots in.
0:02:12 > 0:02:14It's your supper and it's up to you.
0:02:16 > 0:02:19Put everything into the same bowl and mix gently.
0:02:19 > 0:02:21It's that easy.
0:02:21 > 0:02:23But don't over mix.
0:02:23 > 0:02:26It's all about a lightness of touch.
0:02:26 > 0:02:30I'm quite happy with that, but I just feel it needs
0:02:30 > 0:02:33something very lush and green and fresh-tasting,
0:02:33 > 0:02:36and I've got some pea shoots outside.
0:02:36 > 0:02:40You can grow all sorts of fresh ingredients in pots
0:02:40 > 0:02:42that can make a real difference.
0:02:42 > 0:02:45Sprouted seeds are one of my favourites.
0:02:45 > 0:02:48There's always been pea shoots for as long as there's been peas,
0:02:48 > 0:02:51but nobody seems to have thought to eat them.
0:02:51 > 0:02:52They're so easy to grow.
0:02:52 > 0:02:55You just pop the dried peas in a bit of soil,
0:02:55 > 0:02:58water them, then a few weeks later,
0:02:58 > 0:03:00you've got wonderful little shoots.
0:03:02 > 0:03:04When you use a pea shoot,
0:03:04 > 0:03:06it's just as if you've potted a pea
0:03:06 > 0:03:10and you're eating that lovely, fresh garden pea.
0:03:10 > 0:03:12It's a wonderful flavour.
0:03:12 > 0:03:14And I could just mix them all up with the salad,
0:03:14 > 0:03:16but I think it's nicer
0:03:16 > 0:03:20to have them as a bed for the chicken and the couscous
0:03:20 > 0:03:22so you find them at the bottom.
0:03:24 > 0:03:30It's just about adding something really green and fresh and vibrant...
0:03:31 > 0:03:33..to the chicken you found in the fridge.
0:03:43 > 0:03:46What really makes this salad work
0:03:46 > 0:03:48are the fresh elements I've added,
0:03:48 > 0:03:50making the leftover chicken really sing.
0:03:55 > 0:03:56I've used the chicken meat,
0:03:56 > 0:03:59so why not now make a stock from what's left?
0:03:59 > 0:04:03Bung it into a pot, add any veg, some water,
0:04:03 > 0:04:05then just simmer to make a delicious stock.
0:04:05 > 0:04:10And if you freeze the stock, it will last for a good while.
0:04:14 > 0:04:17I really don't mind spending money on food.
0:04:17 > 0:04:19I'm happy to pay for good food.
0:04:19 > 0:04:22But I do like to use every little bit of it.
0:04:22 > 0:04:23I hate the idea of wasting things.
0:04:23 > 0:04:28There's always something in the fridge that needs using up.
0:04:28 > 0:04:31I know there's some mashed potato in the fridge.
0:04:31 > 0:04:34I could put anything in that.
0:04:34 > 0:04:36I could make them into spicy cakes
0:04:36 > 0:04:40with just a few onions and some spices.
0:04:40 > 0:04:44I always seem to have leftover mash in the fridge,
0:04:44 > 0:04:48so tonight I'm going to make bubble and squeak cakes.
0:04:49 > 0:04:53I want some sort of savoury base for my mashed potato.
0:04:55 > 0:04:59Simply add spring onions to a hot pan with a good wedge of butter.
0:05:01 > 0:05:04Add a drop of olive oil to stop the butter from burning.
0:05:06 > 0:05:11I want something spicy to offset the sweet butteriness of the onions.
0:05:11 > 0:05:14Not hot, just something warm and aromatic.
0:05:14 > 0:05:17First up, some cardamom.
0:05:17 > 0:05:21Break out the black seeds and grind them finely.
0:05:22 > 0:05:25I'm using a pestle and mortar.
0:05:25 > 0:05:27You can use a plastic bag and rolling pin.
0:05:28 > 0:05:32Then follow with some coriander seeds and some cumin.
0:05:32 > 0:05:35I don't want these to be too fine.
0:05:35 > 0:05:38I don't want them to be ground to a complete powder.
0:05:38 > 0:05:40I want that nuttiness and that texture.
0:05:40 > 0:05:44I love coming across a bit of coarsely-ground spice.
0:05:46 > 0:05:49I'm just going to pop those in.
0:05:53 > 0:05:57Cook everything together until the onion is a pale golden brown,
0:05:57 > 0:05:59but before they start to burn and crisp up.
0:06:01 > 0:06:05Mix in the mashed potato and make some little potato cakes.
0:06:07 > 0:06:10I want them to get a little bit crisp on the outside.
0:06:11 > 0:06:12So I put them back in the pan.
0:06:14 > 0:06:16These are wonderful with bacon.
0:06:16 > 0:06:20You can grill some bacon rashers or even one of those gammon steaks.
0:06:22 > 0:06:24And just have these on the side.
0:06:26 > 0:06:30Cook the cakes till crisp and brown on each side.
0:06:30 > 0:06:32Literally a few minutes, that's all.
0:06:34 > 0:06:39I could serve these as they are, but I fancy something extra.
0:06:42 > 0:06:45I'd like just some sort of sauce with those.
0:06:45 > 0:06:47It's got to go with the spices.
0:06:49 > 0:06:52Sometimes you go to so much trouble to make a sauce.
0:06:53 > 0:06:57And other times you want something that is just so simple.
0:06:57 > 0:07:02I'm going to put freshly-chopped coriander and cream into a hot pan.
0:07:02 > 0:07:05Pretty much all there is to it.
0:07:07 > 0:07:09Some herbs, cream, salt, pepper.
0:07:15 > 0:07:17It's almost a cheek to call it a sauce.
0:07:31 > 0:07:34The warm, aromatic spices in these cakes
0:07:34 > 0:07:36are what makes this dish so delicious.
0:07:36 > 0:07:39Don't shortcut the spices.
0:07:52 > 0:07:55'Leftovers aren't just about what you have left.
0:07:55 > 0:07:59'The real art to making the most of them is planning ahead.
0:07:59 > 0:08:02'Today, I'm going to cook enough rhubarb
0:08:02 > 0:08:05'to make sure I have plenty for the week.'
0:08:05 > 0:08:09If I come back from the allotment with a load of rhubarb,
0:08:09 > 0:08:13then it's worth cooking it all at once.
0:08:13 > 0:08:16It's very easy to think of rhubarb as something just to put in a crumble.
0:08:18 > 0:08:21It's an incredibly versatile and useful thing to have around.
0:08:24 > 0:08:26You don't do anything fancy with it.
0:08:26 > 0:08:30It's just quite simply rhubarb, sugar and a little bit of water
0:08:30 > 0:08:32so that you do get some juice.
0:08:32 > 0:08:34I'm just going to put it into the oven
0:08:34 > 0:08:37and leave it until it's soft enough to take the point of a knife.
0:08:40 > 0:08:44Tonight, I'm cooking a rhubarb tart with mascarpone cream.
0:08:46 > 0:08:50For the base of my tart, all I need is some sweet puff pastry.
0:08:50 > 0:08:52And I love making pastry.
0:08:52 > 0:08:56But I haven't got time for it always, and certainly not during the week,
0:08:56 > 0:08:58so I use frozen pastry.
0:08:58 > 0:09:01If you buy the good stuff, which has butter in it, it's fine.
0:09:01 > 0:09:04In fact, they've even rolled it out for you.
0:09:04 > 0:09:08But I actually roll it again, just so it's even a little bit thinner.
0:09:09 > 0:09:15For each of your tarts, create a rectangle to sit your fruit in
0:09:15 > 0:09:18by using a knife to score the pastry.
0:09:18 > 0:09:22Then brush the juice from your roasted rhubarb around the edges
0:09:22 > 0:09:24to give the pastry a shine.
0:09:25 > 0:09:29Pop it in a hot oven. It's going to take about 20 minutes to cook.
0:09:29 > 0:09:33Just enough time to create its perfect companion.
0:09:34 > 0:09:38So I want something that's got a very creamy texture
0:09:38 > 0:09:42to go with the crispness of the pastry and the quite sour fruit,
0:09:42 > 0:09:45but I also want it to have a lovely vanilla flavour
0:09:45 > 0:09:47like if you made your own custard.
0:09:47 > 0:09:51So I'm going to make a sort of custard-flavoured cream.
0:09:53 > 0:09:55To do that, drop two tablespoonfuls of sugar
0:09:55 > 0:09:58and a couple of egg yolks in a mixing bowl.
0:09:58 > 0:10:01Keep the whites for later.
0:10:10 > 0:10:15To the eggs and sugar, I'm just going to add some mascarpone.
0:10:15 > 0:10:19It's just that cool, vanilla-y, creamy smell.
0:10:21 > 0:10:24And to provide a really deep flavour,
0:10:24 > 0:10:27add a generous few drops of vanilla extract.
0:10:35 > 0:10:36It smells like cheesecake.
0:10:36 > 0:10:39It's that smell of sugar and cream and vanilla
0:10:39 > 0:10:43that smells like somebody's baking a gorgeous cheesecake.
0:10:43 > 0:10:47Then beat the egg whites from earlier until thick and fluffy
0:10:47 > 0:10:49and fold them into the cream.
0:10:49 > 0:10:53You can make plenty of this and keep it in the fridge for a few days.
0:10:53 > 0:10:56Perfect for cake or these warm rhubarb tarts.
0:10:56 > 0:10:59This really works for me because it's basically two ingredients.
0:10:59 > 0:11:01It's pastry and rhubarb.
0:11:02 > 0:11:04The key to this dish is its simplicity,
0:11:04 > 0:11:09which makes it quick, easy and absolutely delicious.
0:11:32 > 0:11:35My challenge tonight is to find a partner for my rhubarb.
0:11:35 > 0:11:39At least once a week, I make myself a little treat.
0:11:39 > 0:11:42And I really fancy some fish.
0:11:42 > 0:11:46My favourite fish is probably the cheapest of them all - mackerel.
0:11:46 > 0:11:50I love the colour - beautiful shimmering blues and silvers.
0:11:50 > 0:11:54But when you cook it, it gets really smoky and the skin goes crisp.
0:11:54 > 0:11:56And for me, it's the biggest treat of all.
0:12:00 > 0:12:03The British Isles is abundant with mackerel,
0:12:03 > 0:12:04making it a cheap fish,
0:12:04 > 0:12:07and there's so much you can do with it.
0:12:07 > 0:12:09You can grill it, you can bake it,
0:12:09 > 0:12:13you can barbecue it, you can souse it, you can eat it raw.
0:12:13 > 0:12:15There's so many ways to enjoy a mackerel.
0:12:15 > 0:12:20Matthew Stevens has been selling freshly-caught fish in Cornwall
0:12:20 > 0:12:21since the '60s.
0:12:21 > 0:12:24This mackerel was caught in St Ives Bay today.
0:12:24 > 0:12:26I mean, look at it. Look at the colours on it.
0:12:26 > 0:12:28Look at the greens, blacks, blues, silvers.
0:12:28 > 0:12:32I call them the tiger of the sea, cos that's exactly what they are.
0:12:33 > 0:12:37For me, the best mackerel is line-caught,
0:12:37 > 0:12:39because the fish aren't squashed into nets.
0:12:40 > 0:12:45This technique is still a popular way of fishing off our coast.
0:12:45 > 0:12:47With this one in particular, we've just gutted it.
0:12:47 > 0:12:50It looks nice on a plate. Even barbecuing.
0:12:50 > 0:12:52Fantastic time to barbecue mackerel.
0:12:52 > 0:12:54Here's another process we do.
0:12:54 > 0:12:56We take two fillets off a fish,
0:12:56 > 0:12:59which is a very popular way of doing it these days.
0:13:01 > 0:13:03Another way we do mackerel is butterfly them,
0:13:03 > 0:13:07where we take the whole fish and more or less leave it whole,
0:13:07 > 0:13:12and leave the tail on because it looks so nice on a plate like that.
0:13:13 > 0:13:18For my dinner tonight, I'm cooking fried mackerel and roasted rhubarb.
0:13:20 > 0:13:22I usually coat my mackerel with a little flour
0:13:22 > 0:13:25and lightly fry it with some oil and rosemary.
0:13:25 > 0:13:28But tonight, I want to try something a bit different.
0:13:28 > 0:13:31I'm combining it with rhubarb.
0:13:31 > 0:13:32It's not an obvious partner,
0:13:32 > 0:13:35but the strong flavours work really well together.
0:13:36 > 0:13:41And it's one of those ingredients like gooseberries or lemon
0:13:41 > 0:13:46that is really sharp and it will just cut the richness of the fish.
0:13:46 > 0:13:50And it does sound a bit strange, but it really works.
0:13:51 > 0:13:54I'm going to put just a few capers in there,
0:13:54 > 0:13:58only because I love them and the vinegariness of them.
0:14:02 > 0:14:04I've got sharp flavours.
0:14:04 > 0:14:07I feel I want something a little bit mellow.
0:14:07 > 0:14:10I want something quite rich to go in this,
0:14:10 > 0:14:12some sherry vinegar.
0:14:14 > 0:14:16I'm just going to put the tiniest little drop in.
0:14:18 > 0:14:19Just a little bit.
0:14:21 > 0:14:22There we are.
0:14:36 > 0:14:39I'm going to add some of this rhubarb juice.
0:14:41 > 0:14:44Just so that I can dissolve the crusty bits that are on the pan,
0:14:44 > 0:14:48all the little bits that have caught from the skin, and...
0:14:49 > 0:14:51..where all that flavour is.
0:14:52 > 0:14:56It's not a sauce, it's just the juices from the pan.
0:15:04 > 0:15:06Sweet and savoury.
0:15:06 > 0:15:09Absolutely delicious and a cheap midweek treat.
0:15:23 > 0:15:26- Can I have a bunch of carrots? - Yep.
0:15:26 > 0:15:29When I do go shopping, there's a few items I always stock up on
0:15:29 > 0:15:34so that I know I can open my pantry and have something to cook with.
0:15:34 > 0:15:39Couscous, beans and risotto rice are a few of my favourites.
0:15:39 > 0:15:41My fall-back thing is always risotto.
0:15:41 > 0:15:43There's always rice in the larder
0:15:43 > 0:15:46and there will be something that I can use to flavour it with.
0:15:49 > 0:15:52My Friday night supper is a leek risotto.
0:15:52 > 0:15:54It's a fabulous dish to use up leftovers with.
0:15:54 > 0:15:58I'm using up the chicken stock I made at the beginning of the week.
0:16:01 > 0:16:04Leek risotto has all the comfort qualities of a risotto,
0:16:04 > 0:16:08but it's also got that freshness because of the green leeks.
0:16:08 > 0:16:10The important thing with cooking leeks
0:16:10 > 0:16:13is that you never let them brown.
0:16:13 > 0:16:16So they need to be cooked very slowly, and with a leek risotto,
0:16:16 > 0:16:19I start them off in a little bit of melted butter.
0:16:20 > 0:16:24Scatter all the chopped leeks into the pot with some butter,
0:16:24 > 0:16:27and for flavour, add some tarragon.
0:16:29 > 0:16:34I reckon, because I don't measure rice when I make risotto,
0:16:34 > 0:16:39it's a good spilling handful of rice per person,
0:16:39 > 0:16:41and that's what I use.
0:16:41 > 0:16:46Then I add white wine. Leeks and white wine go together beautifully.
0:16:46 > 0:16:48They really do.
0:16:48 > 0:16:51Gently stir your risotto as it simmers.
0:16:51 > 0:16:55And then little by little, add your stock.
0:16:57 > 0:17:01You really need to add the stock gradually.
0:17:01 > 0:17:05A couple of ladlefuls at a time is really as far as you should go.
0:17:05 > 0:17:10And as the rice absorbs the stock and gets plumper
0:17:10 > 0:17:13and the liquid's starting to diminish in the pan,
0:17:13 > 0:17:14then you can add some more.
0:17:16 > 0:17:20At the end of the day, I can't think of many things I'd rather do
0:17:20 > 0:17:23than just stand very quietly with a glass of wine in one hand
0:17:23 > 0:17:27and a wooden spoon in the other, just gently stirring the risotto.
0:17:27 > 0:17:31There's something very peaceful about it and very calming,
0:17:31 > 0:17:34and it's like all the stuff of the day
0:17:34 > 0:17:37just seems to fade into insignificance
0:17:37 > 0:17:40because I'm just stirring my supper.
0:17:45 > 0:17:48Then I start to make my little parmesan crisps,
0:17:48 > 0:17:50and all they are are parmesan.
0:17:50 > 0:17:52It's very finely grated,
0:17:53 > 0:17:55put into a non-stick pan
0:17:55 > 0:17:58and flattened slightly, so it looks like a biscuit.
0:17:58 > 0:18:01And I just leave it over a low heat
0:18:01 > 0:18:05and what happens is the parmesan melts and it forms a little crust.
0:18:05 > 0:18:07Once it's crisp on the bottom,
0:18:07 > 0:18:11you very carefully flip it over and cook the other side.
0:18:13 > 0:18:17Risotto's so creamy and soothing and voluptuous.
0:18:17 > 0:18:22It's just one of those really useful, really comforting meals
0:18:22 > 0:18:24that's very cheap.
0:18:24 > 0:18:26And somehow it seems to hit every spot.
0:18:26 > 0:18:29It just ticks all the boxes that I need at the end of the day.
0:18:38 > 0:18:42The trick with parmesan crisps is to cook them on a very low heat.
0:18:42 > 0:18:46Don't rush them and they'll turn out just fine.
0:18:52 > 0:18:54Subtitles by Red Bee Media Ltd