0:00:05 > 0:00:07I'm Nigel Slater.
0:00:07 > 0:00:11I love cooking tasty, simple food, dishes that make the most out of what
0:00:11 > 0:00:15you have in the garden, fridge or cupboard.
0:00:15 > 0:00:17One thing I can't stand is waste.
0:00:17 > 0:00:24Everyone has ingredients that may have seen better days, but, for me, I see it as a challenge to turn those
0:00:24 > 0:00:28unloved bits and bobs into magnificent meals.
0:00:28 > 0:00:31That's absolutely gorgeous.
0:00:31 > 0:00:35Stale bread, brown bananas, hard cheese,
0:00:35 > 0:00:39all used to end up in my bin, but not any more.
0:00:42 > 0:00:47Now my forgotten ingredients are always transformed into something
0:00:47 > 0:00:51truly divine, whether they come from the kitchen or the garden.
0:00:51 > 0:00:53And really, there's a few things in the garden,
0:00:53 > 0:00:56that might have ended up on the compost,
0:00:56 > 0:00:58that could actually end up like this.
0:00:58 > 0:01:00I think that's gorgeous.
0:01:00 > 0:01:04After this, you won't want to waste another ingredient again.
0:01:37 > 0:01:42You know, there's few suppers that give me greater pleasure than the ones that I've made out of nothing.
0:01:42 > 0:01:48When I've found a bit of something in the fridge that many would have consigned to the bin,
0:01:48 > 0:01:52but actually, it's good enough to use, and make something delicious with.
0:01:52 > 0:02:00This gorgeous savoury pudding is a great way to use up any tired leftover lumps of cheese.
0:02:04 > 0:02:10You could, if you wanted to, do this in one large, deep dish.
0:02:10 > 0:02:13But then you risk it becoming a souffle.
0:02:13 > 0:02:17That's when it all becomes very complicated, because you've got this,
0:02:17 > 0:02:22this word, this terrifying word that has all this baggage - souffle.
0:02:22 > 0:02:27It sounds scary and yet, actually, it's just a bit of cheese and some egg whites.
0:02:27 > 0:02:32I'm using four large eggs to make three puddings.
0:02:32 > 0:02:39Separate the eggs, save the whites till later and mix the yolks in with the cheese.
0:02:39 > 0:02:42I don't think we need to be too fussy about the type of cheese.
0:02:42 > 0:02:48What matters here is that it's a good flavoursome one, and that you've got roughly the right quantity.
0:02:48 > 0:02:52For four yolks, you'll need 350 grams of cheese or thereabouts.
0:02:52 > 0:02:55I grate quite roughly.
0:02:55 > 0:02:58I love getting little chunks of melted cheese in my pudding.
0:02:58 > 0:03:01Though I do grate the rinds, you can cut it off if you want to.
0:03:01 > 0:03:05If you think about it, this is the body of what you're making,
0:03:05 > 0:03:07this is where it's getting its texture from.
0:03:11 > 0:03:15Thyme will add a freshness to all that savoury cheese.
0:03:15 > 0:03:19It's so rewarding, cooking with bits that would otherwise end up
0:03:19 > 0:03:22being thrown away, and I don't like to say that, but they probably would.
0:03:22 > 0:03:26You know, those bits that you think, "I'll use that later,"
0:03:26 > 0:03:28and you put it on a saucer in the fridge and
0:03:28 > 0:03:31next thing you know, it goes.
0:03:31 > 0:03:33Season with a little black pepper.
0:03:33 > 0:03:38Then bring the whole thing together with some luscious double cream.
0:03:43 > 0:03:48I want these puddings to really melt in the mouth, so I'm whisking
0:03:48 > 0:03:51the egg whites to make the whole thing light and fluffy.
0:03:54 > 0:03:56Put the mixture in.
0:03:58 > 0:04:03What I want to do is get the egg white through the cheese mixture.
0:04:03 > 0:04:05Add it in little bits.
0:04:05 > 0:04:12And it's a question of mixing firmly, but at the same time, you don't want to bash the life out of it.
0:04:15 > 0:04:20A little parmesan on the bottom and top will help the puddings crisp.
0:04:20 > 0:04:27Sprinkle on a little more thyme and then bake in a really hot oven for around 10 minutes.
0:04:27 > 0:04:32This is my kind of cooking -
0:04:32 > 0:04:35simple, quick and pretty impressive.
0:04:44 > 0:04:48They smell incredibly savoury.
0:04:48 > 0:04:54They have a softness to them, and a creaminess, so I'm hoping for...
0:04:54 > 0:04:59that it's all light and fluffy and very, very moist right in the middle.
0:05:11 > 0:05:14This is gorgeous.
0:05:14 > 0:05:16That's absolutely gorgeous.
0:05:16 > 0:05:21It is very rich, but it's sort of very light at the same time.
0:05:21 > 0:05:24That, with a nice, crisp green salad, that would be supper for me.
0:05:28 > 0:05:30Use any old cheese for this.
0:05:30 > 0:05:33Hard or soft, it's all far too good to waste when
0:05:33 > 0:05:37you realise you could make something as heavenly as this with it.
0:05:37 > 0:05:41The stronger the cheese, the less you'll need.
0:05:49 > 0:05:54For me, throwing good food away is just money down the drain,
0:05:54 > 0:05:59and since I was young, I've always had a good eye for a bargain snack.
0:05:59 > 0:06:02It amazes me that there's so much good food for free.
0:06:02 > 0:06:05Hedgerows just lined with fruit.
0:06:05 > 0:06:11When I was a kid, I used to come up to these very bushes and pick them, and they're still here.
0:06:11 > 0:06:13All this food just too good to waste.
0:06:13 > 0:06:16Just waiting for us to come along.
0:06:16 > 0:06:21If I buy it in the shop, I just have to have what they give me, whereas here I've got a choice.
0:06:21 > 0:06:24And also that thing about getting something for nothing.
0:06:26 > 0:06:32Mind you, these blackberries probably won't even make it to the kitchen, so I'll have to raid the fridge, again.
0:06:32 > 0:06:37All those occasions when I'm rummaging through the fridge in search of supper, and I find those
0:06:37 > 0:06:41annoying little bits of things, where I haven't quite used all the ingredients.
0:06:41 > 0:06:47You know, those odd bits of bacon that you find, and that's when I just need to think differently,
0:06:47 > 0:06:50and instead of being an ingredient, it needs to be a seasoning.
0:06:50 > 0:06:54I'm going to use up my last scraps of bacon
0:06:54 > 0:06:57to make tonight's squash supper even more delicious.
0:06:59 > 0:07:06Squashes of all kinds hate water, so instead of boiling it, I'm going to steam it.
0:07:06 > 0:07:11Cut like this, that should take around 10 to 15 minutes.
0:07:11 > 0:07:14So they can sit tight whilst I make the seasoning to go with it.
0:07:14 > 0:07:21And the heart and soul of this seasoning is going be those few rashers of bacon.
0:07:21 > 0:07:28Doesn't matter whether this is smoked bacon or not, what matters is that because it's got plenty of flavour,
0:07:28 > 0:07:33everything else I'm going to put in this pan is going to soak it up.
0:07:33 > 0:07:38I like frugal food, but it's more than that.
0:07:38 > 0:07:44I actually like the challenge of using up something, not just for the sake of using it,
0:07:44 > 0:07:50but of using it in an appropriate way and actually making it a worthwhile part of the supper.
0:07:50 > 0:07:55Rosemary and garlic will bring a lovely, aromatic, earthy flavour.
0:07:55 > 0:08:01Then, to complement the succulent, sweet squash, sprinkle in
0:08:01 > 0:08:04a generous pinch of dried chilli flakes.
0:08:04 > 0:08:07A little fresh chilli would also work.
0:08:07 > 0:08:12I've got a really good seasoning going on in this pan, but I don't want a soft supper, I want something
0:08:12 > 0:08:17with a little bit of crunch in it and I've got a bit of bread that needs eating up.
0:08:17 > 0:08:22It's not fresh enough to eat with a chunk of cheese, and it's
0:08:22 > 0:08:26not stale enough for breadcrumbs, it's that in-between stage.
0:08:26 > 0:08:31You might need to add a little bit of oil, because bread acts like a sponge.
0:08:31 > 0:08:37When the squash is beautifully soft, add it to the sizzling pan.
0:08:37 > 0:08:44And I fancy a smattering of parsley. It really helps to brighten and freshen the whole dish.
0:09:03 > 0:09:07The squash is soft and the bacon's crisp,
0:09:07 > 0:09:11and the bread has soaked up all the flavours that were in the pan
0:09:11 > 0:09:14and it's a great way of using up just a tiny bit of bacon.
0:09:14 > 0:09:17It's really made my supper sing.
0:09:17 > 0:09:18I like that.
0:09:21 > 0:09:27Next time you're left with a few unwanted rashers, use them to flavour and liven up another dish.
0:09:27 > 0:09:32A small amount can make a big difference.
0:09:43 > 0:09:46There comes a point at the end of the growing season when there are
0:09:46 > 0:09:52lots of things you don't quite know what to do with, and it's very tempting to put them on the compost.
0:09:52 > 0:09:55Nothing wrong with that, but it's much better if you eat them.
0:09:58 > 0:10:05Will and Bryony have been juggling their Bristol allotment alongside a busy family life for four years.
0:10:05 > 0:10:09Not surprisingly, a few things have been left a little too long.
0:10:09 > 0:10:12One of the things about the allotment is, we're not totally
0:10:12 > 0:10:18focused, it's more about space and fun and coming here to relax and if
0:10:18 > 0:10:22sometimes you totally miss an entire crop, you've just got to go, "Oh, we missed that."
0:10:22 > 0:10:28Classic example of that, under there you can see some green, under there, there should be some spuds.
0:10:28 > 0:10:33- And there...- Can we have a look at those later?- Yeah, they were first earlies and salad
0:10:33 > 0:10:36that have just got a little bit left.
0:10:36 > 0:10:39Those beans don't exactly look at their prime either!
0:10:39 > 0:10:45I should think our runner beans are too big now, because they get stringy and tough.
0:10:45 > 0:10:49There is a point in the year where I'm afraid the word is chutney.
0:10:51 > 0:10:54But you soon get rid of those strings and they're not that bad.
0:10:54 > 0:10:57- Yeah, they're not that bad. - But don't ever waste a single thing.
0:10:57 > 0:11:01There is an optimum time to pick everything, that moment when it's at
0:11:01 > 0:11:07its sweetest and its smallest, but it doesn't mean that you can't use it at other times. Let's do some cooking.
0:11:07 > 0:11:12The Wrights' beans may be destined for chutney, but I want to show them that they can rustle up
0:11:12 > 0:11:16instant, tasty snacks from veg they might think is past its best.
0:11:16 > 0:11:18Do you want to dig a spud up?
0:11:18 > 0:11:20I'd love to dig a spud up.
0:11:22 > 0:11:27- Yes, there we go! - Yeah, it should be all right, they'll be all right.
0:11:27 > 0:11:32It's great to know the kids, Annie and Sam, love this place too.
0:11:32 > 0:11:37Although I have a suspicion that news of some tasty cooking could have swung their visit today!
0:11:37 > 0:11:40What I want to do is just make a flavoured oil so that all the things
0:11:40 > 0:11:47that are hanging around, they're just going to be frying very slowly, with a few herbs and stuff.
0:11:49 > 0:11:56Will's great selection of mint, thyme, bay, rosemary and garlic will make a delicious combination.
0:11:56 > 0:11:59What are you doing with the spuds, you part boiling them, then...?
0:11:59 > 0:12:04Well, these really were new potatoes that have gone...
0:12:04 > 0:12:08they're quite big, and I think they'll probably fry very well.
0:12:08 > 0:12:13- And what I'm hoping is that we'll sort of get some slightly herby chips.- Yummy.
0:12:13 > 0:12:17- Sounds good to me.- End of gardener's season fry-up, really.
0:12:21 > 0:12:25- Just mix that up, really. - It looks nice.
0:12:27 > 0:12:29You might have to be a little bit patient.
0:12:29 > 0:12:33- Oh, it smells amazing!- Wow!
0:12:33 > 0:12:35- It looks really good.- Smells nice.
0:12:35 > 0:12:41I know chips and dips is always a winner, so I'm making a simple
0:12:41 > 0:12:47yoghurt dressing, with Dijon mustard and a smattering of fresh herbs.
0:12:48 > 0:12:54We've not done this, this is the next thing. I think we should start doing some cooking up here.
0:12:54 > 0:13:00There's a few things in the garden that might have ended up on the compost, but could actually end up
0:13:00 > 0:13:03like this, in a pan with some olive oil and some herbs.
0:13:03 > 0:13:06Seems like we've got something here.
0:13:09 > 0:13:11The sauce is really nice.
0:13:11 > 0:13:16- I think that's gorgeous.- Mm, mm. - Not bad, is it?
0:13:16 > 0:13:19I hate to see anyone's hard work going to waste,
0:13:19 > 0:13:27so I'm really chuffed to be able to show the Wrights a tasty way to save their seemingly old "new" potatoes.
0:13:27 > 0:13:30So if you're getting the grow-your-own bug,
0:13:30 > 0:13:33then why not check out my exclusive recipes -
0:13:42 > 0:13:46One vegetable that always seems to get relegated to the compost is the marrow.
0:13:46 > 0:13:52I've got a soft spot for a marrow. There's something so sort of Old English about them,
0:13:52 > 0:13:55like country fetes, and I'm not going to waste it,
0:13:55 > 0:13:59it's not going to end up on the compost, like so many of them.
0:13:59 > 0:14:01He's going to be my supper.
0:14:01 > 0:14:08To save the marrow from the heap, here's an idea for a delicious family supper that I think you'll love.
0:14:08 > 0:14:12The flesh of the marrow is really, really refreshing.
0:14:12 > 0:14:17It's bound to be, it's made up of so much water. And what's happened in the past, so many times,
0:14:17 > 0:14:23is that we've been given them for supper with a bit of watery mince in them
0:14:23 > 0:14:30and some white sauce on top, and I can't think of many more unattractive presentations for a vegetable.
0:14:30 > 0:14:36My favourite way to cook marrows is to wrap them up in paper, so they bake in their own steam.
0:14:38 > 0:14:43People who say marrow doesn't taste of anything - well, no, it doesn't have a lot of flavour.
0:14:43 > 0:14:44It just soaks up others.
0:14:44 > 0:14:50So if you put lovely, juicy things with it, like tomatoes, then it soaks up all that juice.
0:14:50 > 0:14:56Cherry tomatoes' sweetness and dainty size work perfectly.
0:14:56 > 0:14:59What I'm after here are the juices.
0:14:59 > 0:15:05I want things to all amalgamate, the juice of the tomatoes and the juice of the marrow.
0:15:05 > 0:15:09I'm also going to put in a few seasonings.
0:15:09 > 0:15:13Chilli will add a kick to the marrow's juicy flesh.
0:15:13 > 0:15:19A sprinkling of oregano, too, but any fresh herb you want to use up would work.
0:15:26 > 0:15:31Bake in quite a hot oven for around 40 minutes, until the flesh is soft.
0:15:39 > 0:15:45One final ingredient will really give this supper some oomph.
0:15:45 > 0:15:50And very few people think about having warm feta, but it's absolutely delicious.
0:15:52 > 0:15:58I'd like the feta to soften a little and combine with all those juices, so this will just get five minutes
0:15:58 > 0:16:04more in the oven, with another sprinkle of fresh oregano.
0:16:10 > 0:16:14As you open that paper, all the herbs are coming up and all the tomato juice.
0:16:14 > 0:16:22Inside you've got all these juices here, which are kind of the heart and soul of what's in there.
0:16:28 > 0:16:32It's sort of sharp and sweet at the same time,
0:16:32 > 0:16:38and I've got slightly salty cheese, and then this lovely sort of herbal tomato flavour coming in as well.
0:16:38 > 0:16:42Year after year they just sit there, in the vegetable patch,
0:16:42 > 0:16:47just quietly rotting, and I could have done that, every year.
0:16:47 > 0:16:49I'm never going to waste a marrow again!
0:16:52 > 0:16:57This will work just as well with any big courgettes that have seen better days, too.
0:16:57 > 0:17:02This is one tasty supper from one very unloved vegetable.
0:17:02 > 0:17:04Let's hear it for the marrow, I say!
0:17:22 > 0:17:27They're extraordinary, slightly otherworldly, really.
0:17:27 > 0:17:29You would actually expect to find little gnomes
0:17:29 > 0:17:32sitting at the end, or little fairies popping round.
0:17:32 > 0:17:37Would you believe there are over 2,000 different varieties of edible mushrooms?
0:17:37 > 0:17:45Specialist growers Jane and Sue cultivate 14 of them in this fungal wonderland in Hampshire.
0:17:49 > 0:17:55Now, this is a really nice mushroom. It's called nameko and it is native to Asia.
0:17:55 > 0:17:58This is a king oyster, a good, nutty flavour, with that.
0:17:58 > 0:18:00You can char-grill them...
0:18:00 > 0:18:02Stunning mushroom.
0:18:02 > 0:18:06This mushroom farm supplies some of the UK's top restaurants.
0:18:06 > 0:18:10Albeit slowly, as some of these can take up to three months to grow!
0:18:10 > 0:18:16These little beauties are white enoki and you can eat them raw.
0:18:18 > 0:18:21Mm, very palatable, quite perfumed.
0:18:21 > 0:18:25These are yellow oysters. This is what they look like when they're picked.
0:18:25 > 0:18:27You have to imagine that hanging off the side of a tree.
0:18:27 > 0:18:32They're very, very delicate, so if you cook them, they lose the colour.
0:18:34 > 0:18:38- Very peppery.- Mm, lovely. - Nice on a salad.
0:18:38 > 0:18:42You can eat some mushrooms raw, but most, like this shitake,
0:18:42 > 0:18:47show off their flavour best when cooked. Often the simpler, the better.
0:18:47 > 0:18:51Mushrooms on toast sounds very boring, but actually, you use
0:18:51 > 0:18:54mushrooms like this and it becomes a gourmet dish.
0:18:54 > 0:18:58They have beautiful pom-poms, often they're known as Lion's Mane.
0:18:58 > 0:19:01- But it's also known as Monkey Head. - Inside they look like coral.
0:19:01 > 0:19:06Chefs love it because it's very different and it has a very intense, savoury flavour.
0:19:06 > 0:19:08- Mm.- Oh, yes. Mm, quite chewy.
0:19:08 > 0:19:10Meaty flavour and texture.
0:19:10 > 0:19:15- Yeah, this is a vegetarian's dream. - Yeah, I'd buy that, wouldn't you? - Absolutely.
0:19:15 > 0:19:17If you haven't eaten it first.
0:19:19 > 0:19:23You don't have to have gourmet mushrooms to make a top notch dish.
0:19:23 > 0:19:27Bog standard ones can be tasty, too.
0:19:27 > 0:19:32The great news is they're often at their best, just when you think they're almost past it!
0:19:35 > 0:19:40When a mushroom starts to feel a little bit tacky to the touch,
0:19:40 > 0:19:45that's when they've mellowed and their flavour is really rich.
0:19:45 > 0:19:50That's when so many people look at it and think, "Ooh, I'm not going to eat that."
0:19:50 > 0:19:53I'm going to use it.
0:19:53 > 0:19:56Mushrooms are like little sponges, so I don't wash them,
0:19:56 > 0:20:02I just wipe them and cook them in plenty of butter and a drop of olive oil, to make them deliciously juicy.
0:20:02 > 0:20:05They smell of autumn,
0:20:05 > 0:20:11they smell of the woods. Now, as lovely as that is, that does not supper make.
0:20:11 > 0:20:17But, with a few other ingredients, things I've got knocking around, this could be quite substantial.
0:20:20 > 0:20:25I've got some spring onions hanging around, so they're going in, and rosemary, too.
0:20:25 > 0:20:29Meaty mushrooms just seem to love robust flavours.
0:20:31 > 0:20:33And then a clove of garlic.
0:20:33 > 0:20:39Garlic and mushrooms are two of the happiest ingredients you could ever imagine.
0:20:41 > 0:20:44I find it almost difficult to use mushrooms without garlic.
0:20:50 > 0:20:55Now, the other thing I've always got left over is bread.
0:20:55 > 0:20:59I just always somehow manage to have some left.
0:20:59 > 0:21:07Any bread will do. I'm throwing some stale pitta in with my leftover ciabatta, just to use it up, really.
0:21:07 > 0:21:12I want to toast these breadcrumbs in with the spring onions and rosemary and I don't want to add any extra
0:21:12 > 0:21:18butter, and I've got some butter in here with the mushroom juices, so I'm going to use some of that.
0:21:26 > 0:21:28Just going to let those gently colour.
0:21:28 > 0:21:31Now, all these flavours are very...
0:21:31 > 0:21:34They're very woodlandy and what I call dark flavours
0:21:34 > 0:21:37and I want something bright in there.
0:21:39 > 0:21:42A grating of lemon zest will freshen things nicely.
0:21:42 > 0:21:44Smell the garlic coming up from these breadcrumbs.
0:21:44 > 0:21:52Then a grinding of pepper and a good handful of parsley for a flash of instant colour.
0:21:58 > 0:22:01So the mushrooms are velvety and very soft,
0:22:01 > 0:22:05and the crumbs are crisp and golden.
0:22:23 > 0:22:28Delicious, juicy mushrooms on the most lovely crunchy crust.
0:22:29 > 0:22:34It's a much happier end for these ingredients than they might have had.
0:22:39 > 0:22:45If you think your mushrooms look a bit sad and forlorn in the fridge, give them a break.
0:22:45 > 0:22:49They'll just ooze flavour, but the lemon and fresh herbs are a must.
0:23:01 > 0:23:06Hunting down the finest ingredients has got to be one of the best bits about shopping.
0:23:06 > 0:23:10One thing that's tricky to get right, though, is fruit.
0:23:10 > 0:23:17It just seems that one day, it's perfect, and the very next day, it's not quite so appealing.
0:23:17 > 0:23:21But I never chuck it. There's always something tasty you can do.
0:23:23 > 0:23:27One thing I can never get right is bananas and that's partly because
0:23:27 > 0:23:31everybody likes their bananas ripened differently.
0:23:31 > 0:23:33I can't stand the brown bits.
0:23:33 > 0:23:38In fact, when I was a kid, I used to burst into tears if there was a really brown banana in my lunchbox.
0:23:38 > 0:23:42Some like them almost crisp, when the skin is verging on green.
0:23:42 > 0:23:46Then there's those who won't eat it unless you can smell it from the other side of the room.
0:23:46 > 0:23:53My favourite way to use up black bananas is in this indulgent but easy cake.
0:23:56 > 0:24:01My trick to getting a really soft and creamy cake mix is to use a combination
0:24:01 > 0:24:08of caster sugar and light muscovado, which has a gorgeous caramel flavour that will work well with the bananas.
0:24:08 > 0:24:14I'm using 175 grams of butter, along with the same quantity of sugar.
0:24:18 > 0:24:23My sugar and butter mix just needs a couple of eggs and vanilla extract.
0:24:26 > 0:24:29I'm going to put some hazelnuts in my cake.
0:24:29 > 0:24:31Probably need about 75 grams.
0:24:31 > 0:24:38You can add them from the packet, but toasting gives them an extra deep flavour.
0:24:38 > 0:24:42These ground nuts will keep my cake really moist.
0:24:44 > 0:24:49To bind the cake together, I need some flour and I just need the same weight as the butter and sugar.
0:24:49 > 0:24:52Makes it really easy to remember.
0:24:52 > 0:24:59So that's 175 grams, and it'll get mixed in with the nuts and added to the creamed butter and sugar.
0:25:05 > 0:25:09The riper the banana, the richer the flavour.
0:25:09 > 0:25:12You know that by the smell.
0:25:12 > 0:25:15It smells like sort of old-fashioned banana sweets.
0:25:17 > 0:25:22I like little chunks of banana in my cake, so I just break it up into tiny little bits,
0:25:22 > 0:25:26and all these little bruised black bits are just incredibly sweet.
0:25:26 > 0:25:29They're the very essence of banana.
0:25:29 > 0:25:32Now, whenever I think of banana, I think of chocolate.
0:25:35 > 0:25:39Beautiful, dark chocolate.
0:25:40 > 0:25:44I could melt it and stir it in, but it'd be lost.
0:25:46 > 0:25:49So I have proper little chips of chocolate.
0:25:49 > 0:25:51You need about 100 grams of chocolate for this.
0:25:56 > 0:25:59And now, we gently stir it together.
0:26:01 > 0:26:08I like to line my tins, that way the cake always seems to slide out in one piece.
0:26:09 > 0:26:16A sprinkling of Demerara sugar will give my cake a lovely, golden, crisp top.
0:26:16 > 0:26:23And then that goes in the oven at about 170, for a good hour.
0:26:38 > 0:26:40It's smelling really good.
0:26:43 > 0:26:46It's those really sticky, black bananas.
0:26:46 > 0:26:51You'd think with the chocolate in there, it would taste chocolate straight away, and it's not.
0:26:51 > 0:26:58All cake's good, but this is the nicest I've ever made.
0:26:58 > 0:27:00You know, that would be nice as a dessert.
0:27:02 > 0:27:05Maybe with some creme fraiche.
0:27:07 > 0:27:09On the side.
0:27:10 > 0:27:13Maybe even a bit of cinnamon.
0:27:15 > 0:27:18Cold creme fraiche.
0:27:18 > 0:27:23The tiniest bit of cinnamon, because it works with bananas and it works with chocolate.
0:27:28 > 0:27:33Those bananas were so close to being thrown out.
0:27:33 > 0:27:36They've made the most glorious cake.
0:27:41 > 0:27:42I'm so pleased with this.
0:27:47 > 0:27:52If this doesn't make you want to rescue those squishy bananas, then nothing will!
0:27:52 > 0:27:56Far too good for the bin and a scrumptious way to kick off the weekend.
0:28:01 > 0:28:06I've shown how easy it is to transform your unwanted bits and bobs
0:28:06 > 0:28:09into luscious meals that everyone will enjoy.
0:28:11 > 0:28:17Next time, I'll be exploring my favourite unsung heroes in the kitchen and garden.
0:28:17 > 0:28:22These ingredients might not be the trendiest, but treat them to a few
0:28:22 > 0:28:28of my simple tricks and they'll give you a great tasting supper - perfect for any night of the week.
0:28:51 > 0:28:54Subtitles by Red Bee Media Ltd
0:28:54 > 0:28:57E-mail: subtitling@bbc.co.uk