0:00:04 > 0:00:06I'm Nigel Slater.
0:00:06 > 0:00:09For me creating tasty food is all about making the most
0:00:09 > 0:00:13of what you have to hand, either from the garden,
0:00:13 > 0:00:16or simply what's left in the fridge or cupboard.
0:00:16 > 0:00:18I just started out to make it cheaper.
0:00:18 > 0:00:21And it actually made it better.
0:00:21 > 0:00:24I don't often follow recipes.
0:00:24 > 0:00:26I'm not overly organised,
0:00:26 > 0:00:29so more often than not my dishes just evolve.
0:00:29 > 0:00:32It's making the most of what I've got,
0:00:32 > 0:00:35when I just simply haven't got enough of something to go round.
0:00:35 > 0:00:38That's when the imagination sets in and I get excited about cooking,
0:00:38 > 0:00:41just seeing how I can stretch things.
0:00:41 > 0:00:43So I'm going to make a week's worth of suppers
0:00:43 > 0:00:49that show you how you can maximise expensive or sparse ingredients
0:00:49 > 0:00:52to make your dinners go a long way and still taste sumptuous.
0:00:52 > 0:00:56To bring something to the table you know hasn't cost much money,
0:00:56 > 0:00:59and yet is going to make lots of people very happy,
0:00:59 > 0:01:01gives enormous pleasure.
0:01:34 > 0:01:37When I've got a little bit of expensive meat I want to pad out,
0:01:37 > 0:01:40it's so easy to just think of pasta or rice
0:01:40 > 0:01:45or something that will do the job, but there are other things too.
0:01:45 > 0:01:48One of my favourites is to use bulgar wheat.
0:01:48 > 0:01:50So for Monday's supper,
0:01:50 > 0:01:55I'm going to make some cheap and cheerful lamb patties.
0:01:55 > 0:01:57It needs very, very little preparation.
0:01:57 > 0:02:00Just a little bit oil in a bowl, and all the cooking it gets
0:02:00 > 0:02:03is just a little bit of freshly boiled water
0:02:03 > 0:02:08over the top, just enough to cover it, and then it'll soak that up.
0:02:09 > 0:02:11As well as the bulgar wheat,
0:02:11 > 0:02:15I'm using root vegetables to make the lamb go even further.
0:02:17 > 0:02:20I'm going to keep...
0:02:20 > 0:02:23the pieces quite coarse,
0:02:23 > 0:02:26because I don't just want a mush of ingredients,
0:02:26 > 0:02:27I want different textures in there.
0:02:27 > 0:02:30The lamb's quite soft.
0:02:30 > 0:02:33I'm going to have that crunchy wheat.
0:02:33 > 0:02:36So the idea of having
0:02:36 > 0:02:40little bits of sweet root vegetable in there is going to be very good.
0:02:40 > 0:02:45A warm earthy spice will complement the sweet roots perfectly,
0:02:45 > 0:02:46so I'm adding cumin.
0:02:48 > 0:02:50There's that lovely dusty, almost...
0:02:53 > 0:02:56..almost ancient feel about it.
0:02:56 > 0:03:00And it works so well in Middle Eastern cookery.
0:03:01 > 0:03:04So it's gonna be very happy with the bulgar wheat.
0:03:06 > 0:03:08Just thinking about other things to put in there,
0:03:08 > 0:03:10maybe some parsley.
0:03:13 > 0:03:17This bulgar wheat has soaked up its liquid.
0:03:17 > 0:03:24I think you need about the same quantity of grated vegetables...
0:03:25 > 0:03:29..and bulgar wheat as lamb, so it's about half and half.
0:03:29 > 0:03:33This is really the whole point, once you start adding vegetables,
0:03:33 > 0:03:35maybe something like the bulgar wheat,
0:03:35 > 0:03:38you suddenly find that it's going to feed a whole family.
0:03:39 > 0:03:42And I like a good coarse-textured patty.
0:03:42 > 0:03:46I don't want some perfectly smooth thing
0:03:46 > 0:03:48that looks like it's come out of a packet.
0:03:48 > 0:03:52It's the whole point of doing things yourself
0:03:52 > 0:03:55that you get a chance to get more interesting textures
0:03:55 > 0:03:57than you will with processed food.
0:03:58 > 0:04:01Leave the patties in the fridge for about half an hour
0:04:01 > 0:04:04to marry the flavours, before frying in a little oil.
0:04:06 > 0:04:09Whilst they're cooking, I want something to go with them.
0:04:09 > 0:04:13They're gonna be a little bit spicy with the garlic and the cumin in,
0:04:13 > 0:04:15so I want something quite cooling.
0:04:15 > 0:04:19Some chopped mint, plain yoghurt, and a grated cucumber
0:04:19 > 0:04:23will soothe and balance the heat and spice of the patties.
0:04:23 > 0:04:26I'm leaving the peel on,
0:04:26 > 0:04:29because I want this to have quite a coarse texture.
0:04:35 > 0:04:38Depending on how much bulgar wheat I've put in,
0:04:38 > 0:04:40these might be very crumbly.
0:04:40 > 0:04:45If you put the knife under them and quickly turn them over in one go
0:04:45 > 0:04:48they stand a better chance of holding their shape
0:04:48 > 0:04:50than if you do it very timidly.
0:05:12 > 0:05:15That's better than just a lamb burger.
0:05:15 > 0:05:17It's got more going on,
0:05:17 > 0:05:19the crisp wheat and the soft lamb.
0:05:19 > 0:05:21A little bit hot, little bit cool.
0:05:21 > 0:05:24I just started out to make it cheaper.
0:05:24 > 0:05:27I think I've actually made it better.
0:05:28 > 0:05:31Bulking out a meal with bulgar wheat and grated veg
0:05:31 > 0:05:33not only looks fantastic,
0:05:33 > 0:05:37it enhances the flavour of the lamb rather than diminishing it.
0:05:45 > 0:05:50The challenge with growing your own veg is that it's so unpredictable.
0:05:50 > 0:05:53You can have a bountiful crop of something one year,
0:05:53 > 0:05:56hardly anything the next. I guess it's part of the fun.
0:05:57 > 0:06:00There's never any peas for the pot in my house.
0:06:00 > 0:06:03I always end up eating them when I'm walking round the garden.
0:06:05 > 0:06:08But they're so sweet like this.
0:06:08 > 0:06:12I've become a master at finding how to make a few peas go a long way.
0:06:13 > 0:06:16But what I do is use the whole plant.
0:06:16 > 0:06:19When peas are very, very small you can eat the whole thing,
0:06:19 > 0:06:21you can eat the peas inside and the pod,
0:06:21 > 0:06:24and even the little shoots on top.
0:06:26 > 0:06:29My slim pickings are going to need help
0:06:29 > 0:06:32if they're going to stretch to a proper supper.
0:06:32 > 0:06:36I don't want to hide their lovely freshness and texture.
0:06:36 > 0:06:39A simple pea and pasta supper will do just the job.
0:06:42 > 0:06:46If you've only got a little bit of something, it's always tempting
0:06:46 > 0:06:50to use them with lots and lots of other ingredients to bulk them out,
0:06:50 > 0:06:52but I think sometimes that's a mistake.
0:06:52 > 0:06:54Because they get lost.
0:06:54 > 0:06:58I still want something like lovely fresh peas
0:06:58 > 0:07:00to be the star of the show.
0:07:00 > 0:07:02I want them to get top billing,
0:07:02 > 0:07:05so I don't hide them with lots of cream and stuff.
0:07:05 > 0:07:10There's something so sweet and tender about them.
0:07:10 > 0:07:13They're everything I want a vegetable to be,
0:07:13 > 0:07:16and shelling them, it's just a joy,
0:07:16 > 0:07:20you know, it's something that I do in a quiet moment.
0:07:21 > 0:07:23A slightly mindless moment,
0:07:23 > 0:07:28you can just clear your head just sitting shelling peas.
0:07:28 > 0:07:31You don't have to think.
0:07:31 > 0:07:36I'm just going to cook them with a little bit of butter...
0:07:37 > 0:07:40..some grated cheese
0:07:40 > 0:07:42and then toss them with the pasta.
0:07:44 > 0:07:46Peas and pasta can either be wonderful
0:07:46 > 0:07:48or it's a disaster waiting to happen.
0:07:48 > 0:07:53If you've got long strings of pasta, spaghetti or fettuccine,
0:07:53 > 0:07:55then the peas are just going to fall off
0:07:55 > 0:07:58on the way from the plate to your mouth.
0:07:58 > 0:08:04Any pasta with a dip, a curve or a hollow will keep your peas in place,
0:08:04 > 0:08:08and a decent block of parmesan will tie it all together.
0:08:08 > 0:08:10Always eaten peas with pasta.
0:08:10 > 0:08:13As a kid it was one of my favourite meals,
0:08:13 > 0:08:15although it wasn't parmesan in those days.
0:08:16 > 0:08:19And of course the peas came from a packet, but it was good.
0:08:19 > 0:08:21It's a combination that works.
0:08:24 > 0:08:26I don't want them to fry,
0:08:26 > 0:08:29I merely want them to soften, to become tender.
0:08:30 > 0:08:32So into that I also put...
0:08:33 > 0:08:36..pea shoots.
0:08:39 > 0:08:43What I'd really like in there is a little tiny bit of fresh basil.
0:08:43 > 0:08:46So a little bit of basil. I know basil is unusual with peas
0:08:46 > 0:08:48but it's just something that I think works.
0:08:48 > 0:08:51It's not one of those traditional pairings
0:08:51 > 0:08:55that's very well known, it's just something that I did a while ago
0:08:55 > 0:08:57and thought, that really works.
0:08:59 > 0:09:02Add all the ingredients to the pan,
0:09:02 > 0:09:06and out of hardly anything, you've got a bountiful supper.
0:09:06 > 0:09:08And there really weren't many peas there,
0:09:08 > 0:09:10and even fewer pea shoots,
0:09:10 > 0:09:15and yet somehow, we've got supper for two.
0:09:21 > 0:09:25It's everything I want a plate of pasta to be.
0:09:25 > 0:09:28It's soothing, it's filling, it's also got a freshness to it.
0:09:30 > 0:09:33And I like the idea of bringing the store cupboard
0:09:33 > 0:09:34and the garden together.
0:09:34 > 0:09:36This really works for me.
0:09:37 > 0:09:39This is a great dish if you're trying to make
0:09:39 > 0:09:43a handful of goodies from the garden go further.
0:09:43 > 0:09:46Because the star ingredient is so fresh,
0:09:46 > 0:09:49keep whatever you're adding really simple.
0:09:57 > 0:09:59I'm not sure that we're really that good
0:09:59 > 0:10:01at making a little bit go a long way.
0:10:01 > 0:10:05If I want to do that, I tend to look further afield,
0:10:05 > 0:10:08such as the recipes of Italy or France, or of Spain.
0:10:08 > 0:10:13They have a history of producing food from very simple,
0:10:13 > 0:10:16very basic ingredients with masses of flavour.
0:10:16 > 0:10:18Something like a sausage or a salami,
0:10:18 > 0:10:21something that's got bags of flavour inside it.
0:10:21 > 0:10:24It will make all your cheap ingredients flavoursome.
0:10:27 > 0:10:3025 years ago, when I first came to England,
0:10:30 > 0:10:35charcuterie was practically unknown apart from the odd salami
0:10:35 > 0:10:37that you saw in Italian delis,
0:10:37 > 0:10:40but now people have travelled a lot and been to Spain, Italy, France,
0:10:40 > 0:10:43and they understand charcuterie a lot more.
0:10:43 > 0:10:45Even the word they understand now.
0:10:45 > 0:10:49This is rillettes, pigeon and pork.
0:10:49 > 0:10:53Vincent Castellano has been a charcutier for 36 years.
0:10:53 > 0:10:56He's passionate about all things pig.
0:10:56 > 0:11:02Charcuterie is a very old word made of two words, really -
0:11:02 > 0:11:05"char", it means flesh, and "cuterie", it means cooking,
0:11:05 > 0:11:09and it doesn't always involve the heat process,
0:11:09 > 0:11:11it's also curing and drying and maturing.
0:11:11 > 0:11:14It's sausages, it's pates, it's brawn,
0:11:14 > 0:11:16it's pancetta, it's chorizo.
0:11:16 > 0:11:19Basically the flavour of the pig is fantastic.
0:11:19 > 0:11:23It's got fat, it's got lean meat, it goes well together,
0:11:23 > 0:11:27and pork, basically, you use every single part of the pig.
0:11:27 > 0:11:32To use a cliche, the only thing you don't use in a pig is the oink.
0:11:32 > 0:11:34If I say it properly.
0:11:39 > 0:11:43Charcuterie is a great basis to make your food go further.
0:11:43 > 0:11:45Cooking chorizo here,
0:11:45 > 0:11:51which is used to flavour dishes like bean casseroles and stews with lamb.
0:11:51 > 0:11:53It's endless, and you don't need very much.
0:11:53 > 0:11:57You just need it to season to give the background flavour, the spice,
0:11:57 > 0:12:01because as you cook it, the oils are released and that,
0:12:01 > 0:12:04with all the turmeric and paprika and the chilli,
0:12:04 > 0:12:06the flavour is really concentrated.
0:12:08 > 0:12:11And here this one is flavoured with black peppers,
0:12:11 > 0:12:13and it's so intense, it just goes on and on.
0:12:13 > 0:12:16It's just fantastic.
0:12:16 > 0:12:19I'm the biggest fan, I think. This is why I'm making this.
0:12:19 > 0:12:22I make it for myself, not for the customers.
0:12:25 > 0:12:27Charcuterie has a wonderful ability
0:12:27 > 0:12:30to bring the best out of so many other ingredients.
0:12:30 > 0:12:34Tonight, I'm going to chuck a spicy sausage in with some veg
0:12:34 > 0:12:37to make one of my favourites - a rustic stew.
0:12:41 > 0:12:43I love this sort of cooking,
0:12:43 > 0:12:47it's very... it's very satisfying for the cook.
0:12:47 > 0:12:50To bring something to the table that you know hasn't cost much money,
0:12:50 > 0:12:53and yet is going to make lots of people very happy,
0:12:53 > 0:12:56it gives enormous pleasure, it really does.
0:12:59 > 0:13:04There's no real recipe here, just work out how many you're feeding
0:13:04 > 0:13:09and think, well, half a carrot per person will be enough
0:13:09 > 0:13:10and half an onion.
0:13:10 > 0:13:14And to that, I'm going to put in some celery.
0:13:14 > 0:13:16The base of my dish is building up,
0:13:16 > 0:13:18but I'd quite like something else in there.
0:13:18 > 0:13:21Maybe a little bit of oregano.
0:13:28 > 0:13:30I've made this so many times,
0:13:30 > 0:13:32just opening a can of tomatoes, and it's been great.
0:13:32 > 0:13:34I'd happily do that again,
0:13:34 > 0:13:37but I've got tomatoes around that need using up.
0:13:37 > 0:13:40They are a bit too squashy for a salad,
0:13:40 > 0:13:44and I think they'll do well in here.
0:13:44 > 0:13:48The strength of the sausage means the flavour goes a long way,
0:13:48 > 0:13:50so you don't have to add much more.
0:13:50 > 0:13:53Just a few fennel seeds, chilli flakes for warmth
0:13:53 > 0:13:57and some orange peel that packs a real punch.
0:13:57 > 0:14:00It's funny that you could put so much orange juice in there,
0:14:00 > 0:14:01freshly squeezed,
0:14:01 > 0:14:05and you'd get nothing like the flavour that you get
0:14:05 > 0:14:07from even the tiniest strip of the orange zest.
0:14:07 > 0:14:10That's where all the essential oils are.
0:14:10 > 0:14:13The heart and soul of the orange is actually in the outside.
0:14:14 > 0:14:18So I've got a flavoursome base. I've got the bulk of it, these beans,
0:14:18 > 0:14:21and now I want to add the real flavour.
0:14:21 > 0:14:25This is probably the most expensive bit of the whole dish.
0:14:25 > 0:14:29I'm going to hack it into fairly small pieces.
0:14:29 > 0:14:33I could put it in whole, and then slice it at the table.
0:14:35 > 0:14:38But I want lots of flavour in this dish,
0:14:38 > 0:14:42and I think I will get more flavour by slicing it into small pieces.
0:14:47 > 0:14:50You can see the freckles of fat throughout it
0:14:50 > 0:14:54and that's where lots of the flavour and the richness will come.
0:14:56 > 0:14:59Cover and simmer for as long as you can.
0:14:59 > 0:15:02The longer it cooks, the better the flavour.
0:15:02 > 0:15:07Just before serving, season and add some fresh herbs.
0:15:07 > 0:15:09I'm sticking with oregano.
0:15:09 > 0:15:14It's a meaty old dish, and you want something fresh in there,
0:15:14 > 0:15:16something brightly flavoured.
0:15:16 > 0:15:20What I really like is the idea of bringing that to the table.
0:15:20 > 0:15:24There's something very generous about sticking a ladle
0:15:24 > 0:15:28into a big cauldron of food, and spooning it out for everybody.
0:15:28 > 0:15:31It just feels good.
0:15:31 > 0:15:36Make sure everyone gets a few chunks of the delicious sausage
0:15:37 > 0:15:41and finish off with some orange zest.
0:15:44 > 0:15:45Extraordinarily meaty,
0:15:45 > 0:15:49considering it's only got one skinny sausage in there.
0:15:49 > 0:15:52Six people will happily feast on that.
0:15:52 > 0:15:56And it's cost probably under two quid a head.
0:15:56 > 0:15:59It really is cheap, cheap food.
0:15:59 > 0:16:01You don't need a lot of sausage
0:16:01 > 0:16:03to give this stew real flavour and depth.
0:16:03 > 0:16:06A little definitely goes a long way.
0:16:21 > 0:16:24I think all allotments are beautiful.
0:16:24 > 0:16:27Some are very organised, very well planned,
0:16:27 > 0:16:29and others just have a sense of fun,
0:16:29 > 0:16:32things planted everywhere, higgledy piggledy,
0:16:32 > 0:16:34just to see what works and what happens.
0:16:34 > 0:16:37I think those are the ones I really love.
0:16:37 > 0:16:41I've come to meet mother and daughter Mary Anne and Evie,
0:16:41 > 0:16:44who have been tending to this allotment for five years
0:16:44 > 0:16:46Do you know what I love about this garden?
0:16:46 > 0:16:49The way that it's full of surprises.
0:16:49 > 0:16:52- Yes.- It's not planned, we assure you!
0:16:52 > 0:16:54I turn a corner and there's just something else.
0:16:54 > 0:16:56Just stuffed in there.
0:16:56 > 0:16:58So this is a sort of bits and pieces,
0:16:58 > 0:17:00cos I'm afraid I don't plan anything.
0:17:00 > 0:17:02Sometimes I'll have a bit left over
0:17:02 > 0:17:06and think, "I'll just shove that there". So it's all over the place.
0:17:06 > 0:17:08Some chillies in there, a couple of peppers.
0:17:08 > 0:17:12I tend to sort of shove it in as we move on.
0:17:12 > 0:17:16Good healthy stuff. You don't seem very bothered by slugs and snails.
0:17:16 > 0:17:19What we have is lots of slow worms.
0:17:19 > 0:17:20- Oh, do you? - I can show you some.
0:17:20 > 0:17:23- I'm not very keen on them. - I might jump into your lap.
0:17:23 > 0:17:25- OK.- Oh, you so have.
0:17:25 > 0:17:27But they're doing good things, good things.
0:17:27 > 0:17:32So we'll just cover those up again. I normally use gloves.
0:17:33 > 0:17:37What I love about Mary Anne's hotchpotch of veg
0:17:37 > 0:17:41is that she's always got something on hand to feed her family.
0:17:41 > 0:17:45We don't always know how many people will be round the table.
0:17:45 > 0:17:48Ah, yes, one of those families.
0:17:48 > 0:17:53You know it could be five children, it could be eight or nine.
0:17:53 > 0:17:56The good thing about here is that
0:17:56 > 0:17:59if I have suddenly got two or three extra,
0:17:59 > 0:18:01we can always pick a bit more.
0:18:01 > 0:18:04Of course, much better than having to go to the shops.
0:18:04 > 0:18:07The art of improvisation is knowing how to make
0:18:07 > 0:18:11seemingly ordinary ingredients that you would put on the side
0:18:11 > 0:18:12become the main event.
0:18:12 > 0:18:14A common-or-garden beetroot
0:18:14 > 0:18:18can be transformed into a delicious main-course supper.
0:18:18 > 0:18:20Should we try and do something with that?
0:18:20 > 0:18:23- Let's go for that.- Let's dig some of that up and have a go.
0:18:23 > 0:18:27- And if I could nick an onion as well...- Yep, onion's good.
0:18:27 > 0:18:30He looks quite good, doesn't he?
0:18:30 > 0:18:32- Look at that.- That's all right.
0:18:32 > 0:18:35- And did you say you've got some garlic?- Lots of garlic.
0:18:35 > 0:18:36Have you got any chives?
0:18:36 > 0:18:38Yes, we do.
0:18:42 > 0:18:43So lovely.
0:18:43 > 0:18:47Simplicity is the key, the beetroot is bursting with flavour.
0:18:47 > 0:18:51It's going to be the hero in this al fresco experiment -
0:18:51 > 0:18:53a twist on your traditional bhaji.
0:18:53 > 0:18:56These are wonderful, I want to make them go as far as possible.
0:18:56 > 0:19:00So I'm going to peel them and then grate them.
0:19:00 > 0:19:03Beets this size could easily feed four people.
0:19:03 > 0:19:05I mean for its size...
0:19:05 > 0:19:09So I've got chives, I've got beetroot, I've got onion.
0:19:09 > 0:19:11- Beginning to look a bit delish, isn't it.- Yeah.
0:19:11 > 0:19:13And a bit of bit of salt and pepper maybe.
0:19:13 > 0:19:17- Oh, you gave me a garlic, didn't you?- I did indeed.
0:19:18 > 0:19:23I'm going to shallow fry the veg in batter, but it needs to be light.
0:19:23 > 0:19:25Strange as it sounds, I'm going to put
0:19:25 > 0:19:28a little bit of sparkling mineral water in.
0:19:28 > 0:19:32I think it makes fritters really light. You know how some people...
0:19:32 > 0:19:36- Some put beer.- Yeah, they put beer - exactly the same principle.
0:19:42 > 0:19:45Right, so I'm just gonna mix it up in the batter a bit.
0:19:45 > 0:19:47Once the oil is hot enough,
0:19:47 > 0:19:52add spoonfuls of the mixture and create your own beetroot fritters.
0:19:53 > 0:19:56Did I hear you say chutney? Or was I imagining it?
0:19:56 > 0:19:58No, I've got chutney. Courgette, marrow.
0:19:58 > 0:20:01- Oh, please could we? - Of course, let me get some.
0:20:08 > 0:20:10Look at that.
0:20:12 > 0:20:14- Really tasty. - Oh, yum. It's lovely.
0:20:14 > 0:20:16- That's all right. - Oh, we'll do this again.
0:20:16 > 0:20:19- Nice beetroot.- It is good, isn't it?
0:20:21 > 0:20:25- So Saturday menu.- Yeah. - Out here, picking. That'd be good.
0:20:25 > 0:20:28We'll see what everyone thinks of it. We like it.
0:20:31 > 0:20:33Any root vegetable could replace the beetroot.
0:20:33 > 0:20:36Just adapt the recipe to what you fancy.
0:20:36 > 0:20:39If you're looking for some tasty inspiration for your allotment,
0:20:39 > 0:20:42have a look at my exclusive recipes and tips.
0:20:52 > 0:20:56I share Mary Anne and Evie's mish-mash approach to growing,
0:20:56 > 0:21:00although my back-garden crops are a little on the smaller side.
0:21:00 > 0:21:02One of the problems with a small garden
0:21:02 > 0:21:05is I have to cram in as much as I possibly can.
0:21:05 > 0:21:08I get little bits of things that I have to make the most of.
0:21:08 > 0:21:12It's funny, you move a few leaves,
0:21:12 > 0:21:16it's like finding a treasure chest, just hiding there.
0:21:16 > 0:21:19And I've got a few currants, too.
0:21:22 > 0:21:27They hang down like... It's like costume jewellery.
0:21:27 > 0:21:29I'd grow these even if I wasn't going to eat them,
0:21:29 > 0:21:31because they look so beautiful.
0:21:31 > 0:21:34I've got some whitecurrants too, these are very beautiful.
0:21:34 > 0:21:38I think these are the most elegant currants of all.
0:21:38 > 0:21:39They really are like jewels.
0:21:39 > 0:21:43The flavour is virtually the same as a redcurrant,
0:21:43 > 0:21:49but they catch the light and so they look really beautiful in a tart,
0:21:49 > 0:21:51especially when you eat it by candlelight.
0:21:53 > 0:21:57And I got my first red raspberries this year.
0:21:57 > 0:21:59Literally a couple. What do I do with those?
0:22:05 > 0:22:08One of the first trees I ever planted was a mulberry
0:22:08 > 0:22:10and it's never fruited.
0:22:10 > 0:22:13They take about eight years to actually show their fruit.
0:22:13 > 0:22:16Oh, there is one. Oh, there's lots.
0:22:17 > 0:22:19I've waited ten years for this.
0:22:19 > 0:22:21It's their first year.
0:22:23 > 0:22:25They're all hiding.
0:22:25 > 0:22:27Oh, this is really special.
0:22:27 > 0:22:30My first mulberries.
0:22:30 > 0:22:32They really are. Isn't that amazing?
0:22:36 > 0:22:40I want to find a way to turn these into a simple summer pudding.
0:22:40 > 0:22:41And I think they'll be perfect
0:22:41 > 0:22:44with some last bits of fruit in the fridge,
0:22:44 > 0:22:48a bit of leftover cake and the last trickles of a lemon liqueur.
0:22:48 > 0:22:52This really is about making a little go a long way.
0:22:53 > 0:22:56Soften any berries just with a little sugar
0:22:56 > 0:22:59and a splash of water until they burst.
0:22:59 > 0:23:03Then it's just a case of dribbling the sponge with liqueur,
0:23:03 > 0:23:08waiting for the fruit to cool, then folding in the whipped cream.
0:23:10 > 0:23:12All that from a few berries.
0:23:15 > 0:23:18In terms of making a few good things from the garden go a long way...
0:23:20 > 0:23:21..this doesn't look bad.
0:23:33 > 0:23:36This tastes like a little bit of my garden.
0:23:38 > 0:23:40On a very warm summer's day.
0:23:46 > 0:23:48It smells like it too.
0:23:49 > 0:23:51This is a great impromptu dessert.
0:23:51 > 0:23:56The leftover cake, soaked in liqueur and a splodge of cream or yoghurt
0:23:56 > 0:23:58means that you only need a few berries
0:23:58 > 0:24:00to make this summery dish sing.
0:24:06 > 0:24:09There are several reasons for making something go further.
0:24:09 > 0:24:13Sometimes it's because the main ingredient is very expensive.
0:24:13 > 0:24:16Other times it's because you simply don't have much of it.
0:24:16 > 0:24:18I've got a couple of cooked salmon fillets.
0:24:18 > 0:24:20That's not exactly enough to feed the family.
0:24:20 > 0:24:23I could make so many things with them,
0:24:23 > 0:24:27but I want them to be a filling in a lovely crumbly tart.
0:24:27 > 0:24:29I'm going to make these go further
0:24:29 > 0:24:32by putting them into the heart of a tart.
0:24:32 > 0:24:35The choice of pastry is up to you.
0:24:35 > 0:24:38If it was puff pastry, then I'd probably use frozen.
0:24:38 > 0:24:42If it's short crust or sweet pastry, I like to make my own.
0:24:43 > 0:24:46It's not difficult and sometimes, I make it by hand.
0:24:46 > 0:24:49I love that feel of the flour and the butter in my fingers.
0:24:49 > 0:24:51But to be honest there are some times
0:24:51 > 0:24:54when I just make it in the machine.
0:25:01 > 0:25:04Making pastry can be quite fiddly
0:25:04 > 0:25:07and it's not the sort of thing I want to do when I come home.
0:25:07 > 0:25:10But there are times when I just want to make pastry,
0:25:10 > 0:25:13maybe when somebody's coming. But it's not such an arduous task,
0:25:13 > 0:25:17it doesn't take that long, even when you make it from scratch.
0:25:21 > 0:25:25If you push the pastry right down into the corners,
0:25:25 > 0:25:29then it won't tear when you put the filling in.
0:25:29 > 0:25:34This is the sort of job that really should be almost a bit of a pain,
0:25:34 > 0:25:36but it's not.
0:25:36 > 0:25:40It's the pleasure of making pastry and feeling dough in your hands.
0:25:41 > 0:25:45It's really... There's something very relaxing about it,
0:25:45 > 0:25:49Something...kind of makes me feel quite calm.
0:25:49 > 0:25:52To keep your pastry crisp and crumbly,
0:25:52 > 0:25:55your case needs to bake a little before the filling goes in.
0:25:55 > 0:25:58The best way to do that is to cover the base with foil,
0:25:58 > 0:26:01weighed down with ceramic beans.
0:26:02 > 0:26:05When I think of salmon, I think of summery ingredients.
0:26:05 > 0:26:09Soft green spring onions, little bit of water cress,
0:26:09 > 0:26:12flavours that work perfectly with salmon.
0:26:12 > 0:26:17We've got very mild, gentle flavours going on here,
0:26:17 > 0:26:19and I don't want any sort of browning
0:26:19 > 0:26:23or caramelising of the onions. Just enough to soften them.
0:26:23 > 0:26:26And that way, when we come to cut it with a knife
0:26:26 > 0:26:29it'll just cut straight through instead of tearing the tart.
0:26:33 > 0:26:38The filling is so simple - just four eggs and two big cartons of cream.
0:26:43 > 0:26:46To be honest, I could have got away with one big piece of salmon
0:26:46 > 0:26:49but I want it to be quite full and generous.
0:26:49 > 0:26:52And I keep the pieces large so that they stay moist when they cook.
0:26:52 > 0:26:56I don't want them to be in little bits.
0:26:57 > 0:27:01There are lots of people who could take that to the oven
0:27:01 > 0:27:04without spilling it, but I don't quite trust myself.
0:27:04 > 0:27:06So I'll almost fill it with the custard.
0:27:06 > 0:27:11I'll pour in the rest of the jug-full in the oven.
0:27:14 > 0:27:17I used to think this sort of thing was complicated
0:27:17 > 0:27:19till I actually had a go.
0:27:19 > 0:27:24If you're in a hurry, ready-made pastry will do fine,
0:27:24 > 0:27:26but it's worth making your own if you have time.
0:27:35 > 0:27:38That pastry's really, really crumbly.
0:27:38 > 0:27:41A nice, fine end for a piece of salmon.
0:27:43 > 0:27:46Making a tart is a great way to turn a small portion
0:27:46 > 0:27:49into a luxurious supper.
0:27:50 > 0:27:53Two fillets of salmon really can feed six people.
0:27:57 > 0:28:00I've made a week's worth of scrumptious suppers
0:28:00 > 0:28:05that prove how easy it is to make a little go a long way.
0:28:05 > 0:28:08Whether you're feeding the masses or just treating yourself,
0:28:08 > 0:28:13there are a very tasty way to make things go that little bit further.
0:28:14 > 0:28:17Next time, I'll be helping you to make the most
0:28:17 > 0:28:19of your treasure chest of spices,
0:28:19 > 0:28:23with five delicious meals that will fire up your taste buds
0:28:23 > 0:28:24like never before.
0:28:24 > 0:28:25Oh, that's so good.
0:28:25 > 0:28:30There's all sorts of flavours going on. Quite spicy.
0:28:35 > 0:28:38Subtitles by Red Bee Media
0:28:38 > 0:28:41E-mail subtitling@bbc.co.uk