Cook Once Eat Twice episode 4
Nadiya's Cook Once Eat Twice episode 4
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00:00In these tricky times we're all looking for ways to make the most of our weekly food shop.
00:07So in this series I'll be sharing the savvy recipes I rely on day to day.
00:12To save me time, money and do my bit to help the planet.
00:17We didn't throw anything away, just think about that for a second.
00:21I'll show you clever ways to transform food scraps into fabulous dishes.
00:27This started life as a sad bag of salad leaves.
00:31Spin boring old leftovers into imaginative new meals.
00:34It's magic right?
00:36This is what it looks like to love your leftovers.
00:40And bake batch friendly treats to get ahead.
00:43This is what cooking once and eating twice is all about.
00:47Plus I'm showcasing creative cooks from across the UK who share my passion.
00:53I love using stuff up, I take great pride in not wasting anything.
00:58It is like chocolate heaven in here.
01:02Cook once, eat twice is my feel good food philosophy.
01:07Yum, convenient, cost effective and I promise you totally delicious.
01:22Today my best recipe is to blow guests away without breaking the bank.
01:27You can impress by using everyday ingredients.
01:31You don't have to show off.
01:32A thrifty one pot curry conjured up out of leftovers.
01:35Look at that.
01:36This is what I love about the whole cook once, eat twice philosophy.
01:40A celebration breakfast that gives a kitchen staple a real glow up.
01:44Fool proof, easy, simple, nothing fancy, you'll be flying.
01:49And a wallet friendly mouth watering meatball meal in minutes.
01:52If you're cooking for a load of people, this is cheap, fuss free and quick.
02:08And to kick off a delicious dinner that doubles up as another party snack, just watch this
02:13space.
02:22If you're having people over, then a fun affordable recipe can really ease the pressure.
02:27And my Swedish meatballs hit the spot every time.
02:33Made in moments, these Moorish morsels served alongside silky mash are a dream for stress
02:39free entertaining.
02:45One of my favorite things to do is feed other people, but cooking for a crowd can be expensive
02:52and it can put a lot of pressure on you.
02:53So I'm going to show you guys a really simple recipe that is cheap, easy, quick, fuss free
03:00and delicious.
03:03And the first thing to do is make my meatballs.
03:06You want to use something that's lean, so I've got turkey mince.
03:09Add some minced garlic and diced onions.
03:12The reason why I started making this recipe was because I went to buy flat pack furniture
03:16and we stopped off at the restaurant and thought, oh, I want to try some Swedish meatballs,
03:20but we couldn't eat them because they're traditionally made of pork.
03:22And I was like, I don't eat pork.
03:24So I came up with my version and now literally everyone comes around to mine for Swedish
03:29meatballs, but I can't get any flat pack furniture.
03:32Time for a herb that's a staple in Scandinavian cuisine, chopped fresh dill.
03:37We grew up eating dill and I think it tastes really, really good, especially in these meatballs
03:42because it is such a simple recipe, such pared back flavors.
03:46Then season with salt, crack an egg straight in, add some breadcrumbs to bind and that's
03:52the meatball mixture done.
03:55Get your hands in and give everything a really good mix.
04:00Make sure everything's really well combined because you don't want kind of dill in one
04:04spot, onion in the other, and garlic somewhere else.
04:12So I've got a bowl of water and this will just stop the mixture from sticking to my
04:16hands.
04:21It's really important that you really pack the meatballs because what happens is if they're
04:25not packed really tightly, they tend to break apart and that's not what you want.
04:29Look, that's perfectly shaped.
04:40Once they're all shaped, fry up the meatballs in batches.
04:47So we're only cooking these for like four or five minutes till they're lovely and golden
04:50brown on the outside.
04:52We're getting on with what makes this dish really stand out.
04:56Swedish meatballs, it's all about this sauce and my version is so tasty, you won't believe
05:02how easy it is.
05:03Just add some oil and plain flour to the meatball pan and whisk.
05:09I'm just toasting the flour in the oil for 30 seconds, one minute.
05:16That little bit of flour is going to make it so much easier.
05:19That little bit of toasting is going to add a little bit of flavour to make sure that
05:24I'm just removing any of the lumps.
05:28Now pour in some chicken stock before whisking in some miso paste that packs the sauce with
05:35umami yumminess.
05:37So I love this stuff, I always have it in the fridge.
05:39It's fermented soybean and anything that's fermented is going to have a depth of flavour
05:44that other things just do not have.
05:46As soon as that sauce has thickened, you'll see it'll start bubbling up and you've got
05:50no lumps, that's what you want.
05:51You want a velvety smooth sauce.
05:54Then pop the meatballs back into the pan to warm through.
05:58This is an ultimate crowd pleaser.
06:00If you're cooking for a load of people, this is the kind of thing you want to be making.
06:04All in one, a dish, ready for the table and I've got to have a bit of dill on top.
06:10Look at that.
06:13My Swedish style meatballs served with a super tasty sauce alongside perfect pillows
06:18of mash and green beans are an absolute steal of a meal sure to knock the socks off your guests.
06:24It's simple yet sensational all at the same time.
06:28Succulent meatballs with dill running through it, so fresh and then creamy, infused with
06:34that delicious miso sauce.
06:36This entire meal is a delicacy and it's a treat for anyone.
06:40I'm going to have a bit more of that.
06:42It's a bit of a bite, I'm going to have some more.
06:44I'm going to have some more.
06:45It's a bit of a bite, I'm going to have some more.
06:47It's a bit of a bite, I'm going to have some more.
06:49It's a bit of a bite, I'm going to have some more.
06:51delicious miso sauce. This entire meal is proof that you can impress for less.
07:07I promised you I'd cook once, you get to eat twice and I wasn't lying. So my meatball meal
07:13is getting a makeover into a flaky stuffed paratha that's a surefire hit at any hangout.
07:21First, blitz your meatballs to a paste and set aside. Then for the paratha dough,
07:29just rub oil into seasoned flour and pour in water. Then mix until a dough forms.
07:38Divide it up and roll it out. Top with the meatball paste, bundle up and roll again.
07:48Then fry. And voila, a meatball filled paratha that's made for passing around.
08:02Next, an absolutely brilliant gathering board that's designed to share.
08:07This beautiful breakfast is not only now my favourite way to serve eggs,
08:11it's also a great way to start off someone's special day.
08:17My party perfect poached eggs and cook once, eat twice creamy beetroot dip
08:22are a wonderful way to wow your guests without splashing the cash.
08:26Of all the meals in the day, breakfast is the one that's overlooked. It's very easy just to make
08:31some toast, just like cereal. Lunch and dinner get a lot more special treatment and I think it's
08:37about time we gave breakfast a bit of love. And my favourite way to eat a sandwich is to
08:42dip it in a bit of butter. And I think it's a great way to start off someone's special day.
08:56An egg is poached. I love a warm runny yolk. Eggs are so versatile and affordable. They're the
09:04ultimate cost-effective ingredient that you can transform into something special. But I know lots
09:09of people are really nervous about making poached eggs. I've had disasters, we've all had disasters,
09:15but don't let it put you off. But it's not easy poaching eggs for a crowd, so I've hit on a few
09:23hacks to guarantee good results. First, get a pan of water on the hob and one bowl for every single egg.
09:32If you try and crack an egg into that, you're going to lose the shape of the egg. So the reason
09:36why I've got the eggs in a bowl is so that I can get them as close to the water as possible,
09:41so I can just drop them in. When the water has come to the boil, turn down the heat and crack
09:46on with hack two. So I'm just stirring it and just getting rid of those bubbles because they kind of
09:52pop and then they kind of move the egg around and I don't want the egg to move. I just want it to
09:56sit still. So let the water settle. Just make sure the edge of your bowl meets the water
10:08and then just drop them in. Don't touch it.
10:11Then just leave the eggs to sit for three minutes. No vinegar, no salt, nothing. All these tiny little
10:23steps will make all the difference and the more you do it, it just becomes second nature. Then
10:27you'll be an egg poaching expert. Foolproof, easy, simple, nothing fancy. You'll be flying.
10:35Now for my third tip for poached egg perfection. A bowl of cold water plus some ice cubes. As soon
10:41as that warm egg hits the ice cold water, it will stop it from cooking instantly. Okay, now let's
10:47get our eggs out. Look at that. Perfectly poached egg. Soft white and runny yolk. Okay, straighten
10:56the ice. If I'm having people around and I need to poach more than two eggs, I do this.
11:04Oh sunshine, life can have its cloudy days. Leave the eggs in their ice bath whilst whizzing up an
11:16easy peasy spread you can eat now and store for later too. Just blitz cooked beetroot with creme
11:23fraiche, garlic and salt until you have a smooth thick paste.
11:32And that is honestly it. Look at this colour. Nothing is going to give you that colour. It
11:39looks like a breakfast smoothie, doesn't it? It's got the smell of beetroot and beetroot is
11:43not just for lunch. You can have beetroot for breakfast. You've got to give this a go. It's
11:47earthy and it's creamy and it's yummy. You could totally just pop it in the fridge and use it as a
11:52dip with some pita bread alongside some hummus. Great just for a snack with a few bits. For
11:59contrast, the buttery green of a ripe avocado. Delicious flavour, gorgeous texture. Give it a
12:07squeeze of lemon just to stop it from going brown because I want everything to stay really vibrant
12:13and bright. Now to build my breakfast board, starting by spooning on the beetroot dip and
12:20spreading it all over. It's looking good, right? It's like a painting. This is like the butter to
12:30your bread. This kind of beats having beans on toast, doesn't it? Like just come on. Then pop
12:37the poached eggs on top, followed by the creamy avocado. Remember we eat with our eyes. If somebody
12:46served you this, you'd be like, wow. It's so important for things to look delicious as well as taste
12:52delicious. So that means more of my favourite ingredients. I want to add some texture. So I've
12:57got pickled red cabbage. Yes, not necessarily a breakfast thing but why not? You've got that colour
13:05but you've got crunch and tang. And I'm gonna go in with some chilli oil. My family love chillies
13:12and we have chillies for breakfast, lunch and dinner. Like don't discriminate. And wait for it,
13:19a drizzle of honey. I started doing this about seven years ago. I don't know why I thought,
13:25you know what, honey and eggs. And I did it and I was like, that's delicious. So we've got to have
13:30some honey on our board. Just take a look at that. Pretty as a picture and perfect for breakfast.
13:39A scattering of dill and my bountiful board with its beetroot base, perfectly poached eggs
13:45and glorious toppings is a tempting and tasty way to throw a cheap and cheerful celebration.
13:51Best way to eat this is with warm crispy buttered toast.
13:57You've got that delicious earthy beetroot, creamy creme fraiche. You've got the zing from the red
14:01cabbage and then the fresh dill and the chilli oil and the sweetness of the honey. And you've
14:06got that lovely poached egg, warm and runny in the middle. Literally everything you can want
14:13in one mouthful. Food is always the best way to say I care. And I think that's why I'm here.
14:22Food is always the best way to say I care. And I think this breakfast board says I love you.
14:36Gathering people to celebrate cost-conscious cooking is a passion I share with others.
14:44Such as food writer Luke Botripe, who runs Zero Waste Affordable Supper Clubs
14:49from his family's Lincolnshire smallholding, with his friend and content creator Ayala Daly.
14:56I've always loved cooking for friends and family and so getting people together from all walks of
15:00life really excites us. Cooking for other people is an amazing feeling. That is what really makes
15:06me feel good inside. The duo serve multi-course feasts that make the most of seasonal ingredients
15:12and today it's beautiful broccoli's turn to shine. We're using the purple sprouting because it grows
15:18in abundance at the farm. The main dish is going to be a spicy peanut broccoli. It's inspired by
15:23some West African flavours. And they aren't just cooking with broccoli once but twice. On the side
15:29we're making a flatbread. It's gonna be super tasty. But first they need to perk up the purple
15:34sprouting for the main dish. So this spice mix is really quick to whip up. You're gonna bash. I'll
15:39bash. Hot smoked paprika, ground ginger, black peppercorns, a few cloves. We've got chillies
15:46from the farm which give the broccoli a big punch. Nutmeg and sea salt.
15:54This is farm garlic so it's fresh. So it's not quite as intense as like the dried garlic bulbs.
16:00Then peanuts. Peanuts are quite common in West African cuisine especially Nigeria where I'm from
16:08and this adds some protein for a cheap price and lots of flavour. So it's a good hack. So it's like
16:14spice but with like lots of levels to it as well. It's quite a funky flex. Funky flex.
16:21Just like these two in fact. I think we do complement each other really well. We have the
16:25same birthday. Oh yeah. So I think we have our moods are aligned. It's fun. When you've got
16:30someone that you can just like bounce off the ideas. Like we get to write our own rule book.
16:35And now our spice mix. Be generous with this. Grape seed oil and give it a little massage.
16:42It smells super good already. Making me hungry. People won't know what's hit them. They'll be
16:48like what is this? And it's purple sprout and broccoli. Who would have thought? Let's get it in.
16:57We just like to make food that's accessible and really really delicious. I think supper clubs are
17:02also about like showing people they can try out food they haven't tried before in a way that they
17:06might have never imagined. Which means the broccoli is getting a second lease of life in
17:11this side dish. We're making a flatbread shaped like a leaf. And the green of the bread is made
17:17from the broccoli leaves that would normally be chucked away in the field which will give it some
17:20amazing flavour but also an incredible colour. It's come out super vibrant. We try and make all
17:27our ingredients kind of stretch out as much as possible and that might be thinking of them in
17:31different ways. Ayala and Luke's throw nothing away attitude to cooking for a crowd is nothing
17:36short of inspirational. Us using every scrap of everything also keeps our costs down. And that
17:41means we can keep the cost of the supper club down which means anyone can come and enjoy it and
17:45that's something we're really passionate about. That is a real vibe. Crispy on the leaves. The
17:51nuts have got all toasted. It's caramelly. It's spicy. Bread's perfect. Nice and puffy. I mean
17:56it's like they're in the trees. I could just pluck one down. Maybe we should plate up. Get
18:02these people fed. We like to serve things that people might not have had before. And we want the
18:11food to be exciting. Something different. Something to talk about. It's the life cycle of broccoli.
18:26Take a bit of applause if you want.
18:28Enjoy. Enjoy. Thank you. Good. I've never thought of using peanuts with broccoli.
18:40Gorgeous. There's a heat to it. But very subtle. I love how they shape the bread too.
18:46Luke and Ayala's creativity and love of reinvention is right up my street
18:51as my fourth recipe shows only too well.
18:56Next, a surprising ingredient is my secret weapon when planning a frugal feast.
19:06My subtly spiced, super speedy, but delicious,
19:09banana peel curry is a low cost, high flavor, vegan delight. There isn't a cheaper way to party.
19:29I know lots of you guys might be thinking, what on earth is she talking about?
19:33Why would you cook banana peel? Now, I come from a rural part of Bangladesh, and you used anything
19:43that was edible, and you found a way of cooking it and enjoying it. So I grew up my whole life
19:48eating banana peel. The kids go through so many bananas in a day. And I'm like, guys, don't,
19:53don't throw away the banana peel. Give it to me. I've got five banana peels, which is kind of what
19:57I end up with at the end of the day, because there's five of us, we have five banana peels.
20:01But for this, I need six, but I don't waste. No, no, no. I'm going to show you how to use this banana
20:08to make something really delicious later. And to prep the peel, just take off the top and bottom
20:14and thinly slice all the way down. To think this was headed for the bin, not the main ingredient
20:20in my curry. And the best way to look at this is treat it like a vegetable. Don't look at it like
20:26it's banana skin. It's edible, it's full of potassium, it's delicious, and it doesn't cost
20:34very much at all. I mean, it's basically free. Now just cover the sliced skins with lemon juice
20:40to slow down the browning process. Don't get rid of your lemon halves. Once you squeeze the lemon
20:44out of them, stick some bicarbonate of soda in there, pop it in the fridge, and your fridge will
20:49smell fresh. Never chuck it away. Now onto my curry base. Onions. Season with salt. Then it's
21:04shortcut time. In with the pastes of garlic and ginger and cook out. I love to use things like
21:10garlic and ginger out of a jar, especially when I'm having people around, because I want to get
21:14on and I want to have fun. Then add in a diced tomato. Tomatoes and banana peels, this is the
21:20kind of stuff that we have at home. I mean, you can't get very much cheaper than that. Next, tomato puree
21:28to really intensify that particular hit before spicing things up with garam masala. Now this stuff
21:35is amazing. If you want an all-around curry flavour that has got everything you need and you just want
21:41out of one jar, it's garam masala. And for the second and final spice, chilli powder. When I do
21:47a curry, I've got to add some heat. That's just the way everyone in my house likes it, and also
21:52I'm Bangladeshi, we like spice. Now for the star of the show, add in the sliced banana skins. Make
21:59sure all of that banana peel is coated in that delicious spicy oniony, garlicky ginger. Come on,
22:08now look at that. You wouldn't even know that that is banana peel. Add some water to the pan,
22:16bring it to the boil before turning down the heat and letting the banana peel curry
22:20cook away. This truly couldn't be any easier or surprising. What I love about cooking something
22:27like this is that when people are coming around, I kind of almost present it and say,
22:32have a taste. What do you think that is? I love doing that with things that I know are going to
22:38shock people. After about half an hour, my leftover peels have been magically made over
22:45into the most fantastic and frugal feast, my favourite kind. You can really smell like the
22:52tomatoes and the spices. You wouldn't know that it wasn't just any other vegetable. Look at that,
23:00it's soft, it's tender, covered in that delicious tomatoey, oniony sauce. It is perfection. All this
23:07wonderful dish needs is a serving of rice plus a scattering of coriander for freshness.
23:13And my crafty curry comprised of the most humble ingredients has been elevated to exceptional.
23:26If you didn't know that there was banana peel in there, all you would say is, my goodness,
23:30that is a delicious curry. When it cooks down, it's soft, it's a little bit spicy,
23:36a little bit tangy, and it's just the perfect texture.
23:50And finally, a recipe that really delivers on my cook once, eat twice promise.
23:56Good times with family and friends always needs dessert. And in the spirit of stretching
24:00ingredients, I present to you my bite-sized banana doughnut.
24:07My super shortcut cheap and cheaty doughnuts,
24:11piled high and dusted in sugar, will prove simply irresistible to anyone who's passed the party
24:17platter. When you're out to impress, I think there's this idea that everything has to be big
24:24and bold and expensive. Well, it doesn't. Not at all. You can impress by using everyday
24:31ingredients, such as the dry ingredients for my oh so simple batter, starting with 350 grams
24:38of plain flour, three teaspoons of baking powder for airiness, a pinch of salt,
24:47plus a tablespoon of caster sugar. Whisk together. I just want to add a little bit more
24:55sweetness. And this is what I love about the whole cook once, eat twice philosophy. This is the
25:00banana that I saved from the banana peel curry that I made earlier. And this leftover banana
25:05just needs to be mashed to a smooth paste. For this, the riper the banana, the better because
25:11the riper bananas are sweeter. To that, add two teaspoons of vanilla extract
25:17for fruity fragrance, three tablespoons of oil.
25:25Add one egg, then mix before adding to the dry ingredients.
25:29Pour over 175 milliliters of milk, and that's the batter done. Unlike doughnuts, where you would
25:38make a dough, knead the dough, you know, shape the dough, prove the dough, all of that. Just get
25:44a whisk in there and make a lovely thick batter. So the consistency that you're looking for is like
25:50a very wet bread dough, which is what I'm going to do. I'm going to make a dough that's a little
25:57wet bread dough, and it should be lovely and stretchy and stick to your whisk.
26:06Then just heat oil in a deep pan and drop in a test piece of batter.
26:12When it comes to the top and starts bubbling, it's hot enough to deep fry the doughnuts.
26:18So I'm taking a teaspoon of the dough, and then I'm just going to drop it in,
26:23push it with the back of another spoon,
26:30and then just gently drop them in. And they will be all different shapes and sizes,
26:36and that's all right. As they're so small, they'll only take four to five minutes to cook.
26:42The texture you get with deep frying, you cannot get with anything else. You can't get that texture
26:46from an air fryer, from an oven. Plus frying doughnuts is the proper fairground way to do it.
26:53What's not to love? It smells like being at a theme park. Look at them. They're crispy
26:58and golden and brown. Drain the dinky doughnuts and roll in caster sugar.
27:06And give them a little shaky shake, dress them up. Everyone wants to be covered in sugar.
27:14Perfectly fried doughnut perfection.
27:24I think something as lovely as this deserves a cake stand.
27:29You've got to pile them high. It's like doughnut jungle.
27:37My bite-sized banana and vanilla doughnuts are heavenly little morsels
27:41that will win praise far beyond the time and money you spent creating them.
27:46To think one banana and we've got this huge pile of doughnuts. As doughnuts go,
27:50these are the quickest and easiest and fastest way to make them. No fuss, nothing fancy,
27:56fluffy on the inside, crispy golden on the outside with that beautiful sugar coating.
28:03With that banana, like that's what you're going to taste.
28:06That's what it's all about. Next time, my feel-good family favourites.
28:14My two meals in one chicken curry. I don't have to cook one day. It can't get better than that.
28:18And a divine cook once eat twice dessert. I don't mean to brag, but aren't they spectacular?