Nadiya’s Cook Once Eat Twice episode 1
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LifestyleTranscript
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 to save me time,
00:14money 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.
01:22This week unsung heroic ingredients become the star of the show.
01:27You guys are going to love this.
01:29A forgotten bag of salad shines as a deliciously simple pasta sauce.
01:34How beautiful is that?
01:36My stunning batch of carrot soup becomes a gorgeous cod and carrot curry.
01:41Before you know it you'll be prepped a month in advance, I'm not kidding.
01:46And a cracking frozen treat reinvents leftover bananas.
01:51Fun on all sides.
02:14With a little bit of imagination you can take the saddest ingredients and give them a whole
02:19new lease of life.
02:21I'm going to take the concept of cooking with food scraps to a whole new level.
02:29My super simple make once, eat twice pasta smothered in a fresh and zingy sauce transforms
02:35forgotten ingredients into an imaginative new meal.
02:41When I say cook once, eat twice you don't have to buy fancy expensive ingredients.
02:47You can do it using everyday heroes that you have in your fridge, in your cupboard
02:52to make delicious food.
02:54Hands up, who's bought a bag of salad and ate half of it and then forgot about the other
03:01half?
03:02I have, I've done it and I know there's a load of you putting your hands up saying yep,
03:10never again.
03:11Once you've made this recipe life will be transformed.
03:15But first my super speedy pasta which begins by making a well in 200 grams of strong bread
03:21flour into which goes two eggs.
03:25So just bring that together with your fork and as soon as you've got no like obvious
03:31runny egg bits get in there and knead the dough.
03:37So easy.
03:40When I'm making fresh pasta I always like to make a double batch, pop it in the freezer.
03:45I am all about the cook once, eat twice.
03:48Soon as you get into that mindset you will literally cook one week and just not cook
03:53the next and you can do that for the rest of your life.
03:55Can you imagine how much time you'll have for crocheting?
04:00So much time.
04:03Once smooth and shiny the dough is done.
04:06Set aside to rest and it's time to give that sad bag of salad a new lease of life.
04:12I grew up in a house where wasting was just not an option.
04:15Whatever you bought had to be used in some way.
04:18Whether that was to freeze it, whether that was to cook it, whether that was to dry it,
04:23whether it was to ferment it, there was always a way of saving the scraps.
04:27So to turn this into a heroic no cook pasta sauce, pop the leftover salad leaves into
04:32a blender.
04:33I'm not going to throw it away because I can get that lovely green colour and that flavour
04:38especially if you've got a bit of rocket in there.
04:40I would rather use it in my pasta sauce than it go to waste.
04:45So I've got fresh coriander, stalks and all.
04:48In fact, stalks are the best bit because that's where most of the flavour is.
04:53Two cloves of garlic.
04:56Two green chillies, just take the tops off.
04:58Then for sweetness, rehydrated apricots followed by a splash of water, a sprinkle of salt and
05:03blitz.
05:07That is what you want.
05:11The salad leaves work so well in this because it gives it that really vibrant green.
05:16And to make it deliciously creamy, stir in thick Greek yoghurt.
05:20How quick was that?
05:22We didn't cook the sauce, so simple.
05:26And if you thought that was easy, check out my pasta.
05:30I think you guys are going to really enjoy this because I'm going to not shape this pasta,
05:34I'm just going to cut it.
05:36That's right, no rolling, no shaping, just the speediest of homemade pastas.
05:42Just take a bit of oil, brush the scissors and just cut it.
05:48You know when you give a four-year-old in pre-school a pair of scissors for the first
05:52time and they're like, what, you're giving me some scissors?
05:56It's a bit like that, I love it.
05:58Got a tray with some semolina, stops it sticking.
06:04If you just want fresh pasta, you don't have to fuss.
06:07Scissors, oil brush, done.
06:10Each snip magically creates the perfect piece of pasta.
06:15I love these tiny little dents that just kind of hold the sauce really well.
06:23And as if it couldn't get any better, it cooks in just a couple of minutes.
06:28Once it's risen to the top, it means it's cooked.
06:34And our quickest ever homemade pasta is ready to meet that super simple sauce.
06:41You don't need tons of this sauce, it's so flavourful, but look how vibrant that looks.
06:47There's loads left and the real bonus is it also makes for a tasty chutney.
06:52This is the kind of thing that we would eat with samosas, with pakoras, with kebabs.
06:56You can pop it in the fridge for a week, it's delicious, but if you're going to keep
07:00it longer, pop it in the freezer.
07:03To finish the pasta, top with a few pearls of mozzarella and fresh cherry tomatoes.
07:10How beautiful is that?
07:13Bag of salad, pasta sauce, fresh pasta, just for me.
07:20My cook once, eat twice homemade pasta with a vibrant raw sauce that revitalises your
07:26forgotten salad leaves.
07:28You would not know this started life as a sad bag of salad leaves that we all have been
07:35guilty of throwing away, not anymore.
07:42So zingy and fresh, make yourself a delicious chutney sauce, some fresh pasta and enjoy.
07:56Next, I'm transforming a mundane veg into a bountiful meal.
08:05The humble carrot is an everyday hero in my book and this recipe is giving them a glamorous
08:10glow up.
08:14My plentiful batch of velvety carrot soup with warm aromatic spices and zingy citrus
08:21makes for a deliciously effortless meal you can dine on for days.
08:29Nothing says everyday like carrot soup.
08:32You've had a carrot soup, I've had a carrot soup, have you had the best carrot soup?
08:36You will after this.
08:37I'm making a big batch because I want enough for now and another day.
08:42So it starts with a kilo of carrots.
08:45One of the things that we waste the most in the UK are carrots.
08:49I think we don't forward plan.
08:51If you think about what you're going to cook, you'll know whether you need the carrots or
08:55not.
08:56Throwing away food is throwing away money and that was the thing that started me off
09:00really.
09:01And then I realised how much fun it can be and I know you're thinking, sad, sad nearly
09:0640 something year old, she is excited about using up waste food.
09:11It is actually a lot of fun.
09:16Grating rather than chopping cuts down on cooking time.
09:20The bigger the pieces of carrot the longer it will take which means you're spending money
09:24on your gas or electricity.
09:27Saving you every time.
09:30I'm surprised you can see me behind my mountain of carrots.
09:38The starch from a grated potato will act as a natural thickener in the soup and I've got
09:42a nifty trick for reinventing your peelings.
09:46Drizzle some oil on there, put some spices and stick it into the oven or the air fryer
09:50and you get a lovely delicious crispy snack.
09:53Nothing goes to waste here.
09:55Nothing.
09:56For a rich and creamy soup I'm cooking with butter and then the first of my secrets to
10:01making it oh so tasty.
10:03We're going in with our spices first just to kind of toast them.
10:07These spices are going to really elevate the flavour of this carrot soup.
10:11So into the hot butter goes coriander seeds, cumin seeds, chilli flakes and ground turmeric.
10:20Hot fat is kind of doing its thing, kind of extracts those lovely flavoured oils.
10:25They're sleeping right now, they need a little shove, wake up, come on give us all that flavour.
10:31If you didn't know that I was making a soup you would think that I might be making a curry.
10:36Or you might be right because what I love to do is use the leftovers as the base to
10:44a cod carrot curry.
10:51And I'll show you just how to do that later but for now in with a roughly chopped onion
10:58and a sprinkling of salt.
11:02It's so vibrant and beautiful in the pan but it's aromatic, like just beautiful.
11:11Then to maximise that aroma, fresh garlic.
11:15In with our potatoes and our carrots.
11:22You need this amount of carrots otherwise it's just thin and insipid and nobody wants
11:29an insipid carrot soup, no nobody.
11:32Then onto the next twist to set this soup apart, orange and for a real citrus hit I'm
11:38going in with zest and the juice.
11:41It tastes so good.
11:44Combine with vegetable stock and let that glorious aromatic mix bubble away for 10 minutes.
11:52Then reduce to a simmer and cover for half an hour.
11:58Look at that, it's cooked down, it's perfect.
12:01Now I'm going to blend it into a smooth, velvety, delicious, delicious soup.
12:19This is what you want and when you make a soup you want a big abundant pot of it.
12:26If you think cook once, eat twice every single day, before you know it you'll be prepped
12:31a month in advance.
12:33I'm not kidding.
12:35This batch will happily sit in your fridge for three days or simply pop it in the freezer.
12:40But I'm going to finish today's serving with a drizzle of chilli oil and a sprinkling of
12:45fresh coriander.
12:47This is for me.
12:55Cook my huge pot of scrumptiously wholesome soup once and it will satisfy you many times
13:01over with no extra effort.
13:12It's super yummy.
13:14Your mouth just fills up with those aromatic, delicious spices and then that orange, that
13:20orange, so citrusy.
13:24If you think this looks good, wait till you see what I do with the leftovers.
13:34A big part of my cook once, eat twice philosophy is spinning leftovers into delicious new meals.
13:40So let's take some of that gorgeous carrot soup and transform it into a mouth-watering
13:45cod and carrot curry.
13:50Take some succulent cod chunks, drizzle in oil, sprinkle with chilli powder, salt and
13:57sliced spring onions.
14:04Get frying.
14:09Sizzle until golden.
14:13Then combine with yesterday's warm, spiced soup.
14:18Simmer until the fish is beautifully flaky.
14:24And serve with fluffy rice and a flurry of fresh coriander and chillies.
14:32How's that for cook once, eat twice?
14:39I just love finding creative ways to make the most of leftover food and I'm not the
14:44only one.
14:46In Bristol, food writer Ellie Pear makes it her mission to turn unloved scraps into
14:51scrumptious meals.
14:54I love using stuff up, I take great pride in not wasting anything and encouraging people
15:00to not think about things as sad leftovers but actually a source of great inspiration.
15:07And Ellie does just that with her now huge following on social media, where she's been
15:12posting a different recipe using leftovers every day and one in particular shines a light
15:17on back of the fridge heroes.
15:20So I'm making a galette which is like a free form tart.
15:24The beauty of a galette is that you can throw all sorts of things into it but when it's
15:27finished it looks beautiful and it looks like you've put loads of effort in but it's actually
15:31super quick and easy.
15:35So I'm going to start off by making the pastry.
15:38Really quick and easy, it's literally just butter straight from the fridge, flour and
15:42some yoghurt.
15:44I love this pastry, it's really good, especially if you're using up this last scraping of yoghurt
15:48in the pot.
15:49Give it a good sniff, it's absolutely fine.
15:55Okay so that's taken literally like 10 seconds to make.
15:58How cool is that?
16:01I've worked in hospitality since I was 17, I own my own cafe for over 12 years.
16:07Really being clever with using bits and pieces up came from necessity really.
16:12My reasons for trying to reduce food waste have just grown and grown and grown and now
16:16it's absolutely central to the way that I cook.
16:19And Ellie's gorgeous galette filling perfectly showcases this philosophy.
16:23So I've got various things that I need to use up.
16:25There's a little baby red onion, cooked new potatoes and then also had some stilton to
16:32use up, so perfect.
16:35Bit of a jar of onion marmalade, this is going to add loads of delicious flavour.
16:42Super satisfying to finish something that's been sat in the fridge for ages, it's finished.
16:47Potato, onion and cheese together, it's going to be delicious.
16:53I see leftovers as an absolute positive, stop me from wasting anything.
16:57But it's also the excitement and the interest in being able to be challenged to like come
17:02up with something delicious and hopefully spread some inspiration to others.
17:08This has turned out so beautifully, all those bits and pieces that were just left over half
17:12an hour ago, now we've got this beautiful little thing.
17:16Absolutely banging.
17:20I love the way that Ellie celebrates sad scraps for the heroic ingredients they really are.
17:29We waste over 4 million potatoes every single day in the UK, so next, a nifty recipe to
17:35make the most of those final few spuds.
17:38I love this because this is almost like a jacket potato hybrid, we've got mashed potato
17:44and we're going to fill that with baked beans, cheese, bit of chilli.
17:49You guys are going to love this.
17:52My deliciously crisp potato cakes, packed with oozy melted cheese, sweet and spicy baked
17:58beans and zingy spring onions, spin everyday ingredients into a heroic meal that needs
18:04nothing wasted.
18:11If it starts with potato, you know it's going to be good.
18:14And I love this because when you've got a couple of odd potatoes, but they're not quite
18:19the right size for a jacket potato.
18:21Don't let them go to waste, make these.
18:24And for potato cakes, first you need mash, so get some spuds on the boil.
18:30I never, ever throw away my peelings.
18:33Pop them in the freezer and you could use a handful of those to thicken your soups.
18:37And it doesn't get thrown away.
18:41Potatoes for me are one of our everyday heroes, and when you say everyday heroes, you kind
18:46of think like someone you love, but for me it's root veg.
18:49It's root veg for me.
18:51And once these guys are just tender, they're ready to be drained and riced.
18:57There's nothing nicer than really, really smooth mash, so I love to use a potato ricer.
19:02You could totally just use a potato masher, absolutely fine.
19:06So I've made the potatoes specifically for this recipe, but it's actually perfect for
19:12if you've got leftover mash.
19:15Of all the things that I make, my niece says that my mash is by far the best.
19:22So every time I make it, there's a little Tupperware in there for her and then I text
19:26her and then before you know it, she's round and then she takes it home for a midnight
19:30snack.
19:32Once cooled, the mash is ready for a little flavour, starting with zingy spring onions
19:36or any onion you've got to hand.
19:39When I know I've got leftovers, I think about it at night and I think, how am I going to
19:42use that?
19:43And what can I do with that?
19:44And I go to bed at night and I wake up with a spring in my step because I'm like, I'm
19:48going to use that up.
19:49I'm going to find a creative way of making that really delicious.
19:52I do.
19:53I love it.
19:54I love using leftovers.
19:55In goes a sprinkle of salt and black pepper.
19:59We could be here a while.
20:01I do like black pepper.
20:03Then to start the transformation from mash to potato cake, plain flour.
20:08This is really going to help to bind those potato cakes.
20:11If you try and fry those mashed potatoes without the flour, you're going to get more
20:15of a pancake and we don't want that.
20:18Followed by my secret weapon, baking powder.
20:20It's not just for baking.
20:23Baking powder is going to create a light, kind of fluffy, airy texture, which is exactly
20:26what we want.
20:30We're looking for something that really holds its shape, so this is perfect.
20:34Now for the deliciously easy filling.
20:37I love baked beans.
20:38They're versatile.
20:40I think it's such a good ingredient.
20:42There are so many ways of eating baked beans.
20:44Stick with me.
20:46But to avoid soggy potato cakes, separate that tasty sauce from the beans.
20:51If we can save that and use it and make something delicious, we will and I'll show you how.
20:56But for now, back to our filling with tangy grated cheddar.
21:00I mean, greatest combination of all time.
21:03As those potato cakes cook, the cheese is going to melt, the beans are going to warm
21:08up and it's just like all that yummy goodness.
21:11Then finally, for a bit of oomph, a sprinkling of chili flakes and we're ready to make potato
21:17cakes.
21:18I'm just going to wet my hands and this will just stop it all from sticking.
21:23Flatten it out.
21:25Take some of that cheesy bean mixture.
21:30Just bring it all together.
21:31Seal it.
21:32Look at that.
21:35I love making these because you can pop them in the freezer and then I don't have to cook
21:39twice because I've already done it.
21:43Gently fry our fluffy morsels in melted butter.
21:47I love to fry these in butter because potatoes, butter, winning combination.
21:54As the butter kind of melts and cooks, it starts to brown a little bit so it adds that
21:59lovely toasted flavour as well.
22:02While they sizzle away, we can get on with a deliciously versatile dip that you can use
22:07for the rest of the week.
22:09Simply mix that scrummy bean sauce with ketchup, punchy chili sauce and creamy mayonnaise.
22:15Oh, we didn't throw anything away.
22:20Think about that for a second.
22:21It's a big deal.
22:28Once the potato cakes are gorgeously golden and crisp, they're ready to serve.
22:33Oh my goodness, look at that.
22:36The cheese is oozing.
22:40My sweet and spicy bean filled potato cakes are a scrumptiously simple way to use up everyday
22:46ingredients you've got knocking around at home.
22:50Bit of that sauce.
22:53That's really, really good.
23:00That's how you can take everyday heroes and turn them into a complete hit.
23:11And that's just what I'm going to do next with a fun fruity treat that you'll make once
23:16but eat again and again.
23:18Who doesn't have the odd banana knocking around in the fruit bowl?
23:21I always have.
23:22I'm going to show you how to make a cheeky no-bake bake that turns an everyday staple
23:27into something sensational.
23:34Loaded with sweet banana, creamy peanut butter and chunky dark chocolate, make this giant
23:40banana bark once and you'll have a treat ready and waiting for whenever you have a sugar
23:45craving.
23:48I don't know about you guys, but my kids love bananas.
23:51They do this thing where they're like, oh, we love bananas, can we have bananas every
23:55single day?
23:56Of course you can.
23:57So I go off and buy like 15 bananas and then the next day they don't like bananas anymore.
24:02Guys should we eat the bananas?
24:03Someone eat a banana?
24:05Guys have a banana.
24:06Nobody wants a banana.
24:07So make banana peanut butter bark.
24:10It's so good.
24:11And it starts off with three bananas.
24:13Cut into rounds.
24:16They're not going to go in there.
24:17They're going to go somewhere.
24:19Then pop into rows on a lined baking tray to create our base.
24:23I originally saw this online.
24:25Bark is a very American thing and it's usually chocolate covered in lots of different types
24:29of candy that's broken up.
24:31But I love this version because it's better for you and it's a really, really good snack.
24:37Pop in the freezer until the banana is firm and we're on to our next easy layer, melted
24:42dark chocolate.
24:44You could totally use milk chocolate if you wanted, but I really like the dark chocolate.
24:48I think it's such a good contrast.
24:50Peanut butter and then the sweet banana.
24:53So the water's simmering away.
24:56When you're melting chocolate, you want to move it around so it melts evenly and look
25:01at that.
25:02Nice.
25:03Delicious.
25:04And when that fruity base is firm, we're ready to build.
25:07If I didn't freeze this, the bananas would kind of go everywhere and it would just be
25:11a little bit of a mess.
25:12Tasty but messy.
25:15And it doesn't get tastier than banana crowned with creamy peanut butter.
25:20Push that peanut butter into those little gaps.
25:22You'll create this solid slab of deliciousness.
25:27Then smother in that velvety dark chocolate.
25:33This looks absolutely delicious.
25:41All my kind of favourite flavours.
25:43It's my husband's favourite flavours as well.
25:46You can do all sorts of types of fruit.
25:48I love using bananas because I don't like making banana bread all the time.
25:52Sometimes I want to make something a little bit different.
25:55And then for that all important top layer, sprinkle with crunchy peanuts.
25:59This is as much about flavour as it is about texture.
26:03You could use cashews, you could use pistachios.
26:05This is stuff that you've already got at home.
26:07Just to add a little bit more crunch, some rock salt.
26:12I just love that burst with the rock salt where you go for a bite and it kind of bursts
26:15in your mouth.
26:16You love it.
26:17Pop that into the freezer and that's it.
26:19It's done.
26:20After just that tiny bit of effort, you'll have a heroic sweet treat that'll last you
26:27weeks.
26:28And in just a couple of hours, it's ready for action.
26:31Check this out.
26:33This is my favourite bit.
26:35I love the bananas.
26:37They're like in a row.
26:40It looks really, really cool and it looks like you've put tons of effort in when really
26:44you haven't.
26:46Look at it.
26:47Banana, peanut butter, chocolate, bark, fun on all sides.
26:54And all that's left to do is chop it into chunks.
26:56Can you hear that?
26:58I love that crunch.
27:00Can we just take a moment to appreciate these delicious layers?
27:04Look at that.
27:05As a snack, it's so, so good.
27:08Keep this stash of blissful bark in the freezer and return for a nibble again and again.
27:14But we like to have it as a pudding.
27:16And for minimum effort but maximum tastiness, it can only be ice cream.
27:24Get it in there and then sprinkle those and that makes a proper cool pudding.
27:31My scrumptious bark is not only an effortless sweet treat that keeps on giving, but a deliciously
27:38simple way to make sure your bananas never go to waste again.
27:44Yum.
27:46We've gone from simple to decadent with just a few staple ingredients.
27:54There is nothing nicer than sitting down to some dessert that didn't take forever to make.
27:59And this isn't just a one-off, but I've also got some in the freezer.
28:02So I'm going to be having this dessert on repeat for the rest of the week.
28:08Next week, my fastest feeds to save you time.
28:11One simple recipe and we've got two dishes.
28:14From my emergency burritos, look at that, full, delicious, really easy, to a stir fry
28:20with a second life.
28:22Make this because it's quick, it's simple, it's perfection.