Cook Once Eat Twice episode 3
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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.
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.
00:55I 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.
01:08Convenient, cost-effective, and I promise you, totally delicious.
01:20This time, comforting recipes that help you unwind at the weekend and double up as irresistible
01:27extra meals for the week ahead.
01:30This is what cooking once and eating twice is all about.
01:35My eat now and freeze for later beef stew with fluffy dumplings.
01:39And you know what the best thing is?
01:40I'm going to eat this now and I've got more for next week.
01:44My ultimate zero-waste dessert.
01:47We made something so special out of pretty much nothing.
01:50A decadent chocolate cake so moist, I promise you'll be eating it for days.
01:56This is the chocolatiest cake ever and it will last the whole week.
02:03First, a succulent roast that transforms into a whole other meal.
02:19Who doesn't love a roast chicken?
02:21Trust me, this recipe had leftovers that just keep giving.
02:29My Middle Eastern-inspired roast chicken with spiced aubergine and nutty chickpeas
02:34makes for an easy family feast.
02:38Weekdays for me, like you guys, no doubt, it's go, go, go.
02:43We're in, we're out, we're everywhere, but weekends, that's where it's at for me.
02:48Weekends are about slowing down, just spending more time in the kitchen, but most of all,
02:54it's all about a roast.
02:55We're going to make sure this roast is the best roast you've ever had, so I'm going to
03:00start off with two red onions.
03:06Nothing gets wasted with this genius cook once, eat twice recipe.
03:11This is what this roast chicken is all about.
03:13We're going to have a delicious roast, but we're going to make something with all of
03:16the leftovers.
03:17Chop up a large, gleaming aubergine into chunks.
03:23If I can take something that stretches into the world of leftovers, it means that I can
03:28not only save money, but also the kids are happy.
03:31They think I've made something new, but I haven't, I've cheated.
03:33I've used something old and made something new.
03:37Now time for my go-to store cupboard ingredient.
03:40So I've got two cans of chickpeas.
03:44Right now, it's kind of giving Middle Eastern vibes.
03:48I may start off in Middle East and end up in France.
03:51That's kind of how I cook.
03:52For me, this recipe is all about maximum taste, minimum waste.
03:59You might be wondering why I'm not draining my chickpeas out into my sink, because I'm
04:04saving the water for dessert.
04:06I'll show you later.
04:10So in with the chickpeas.
04:13Next, some grated garlic for punch and citrus for zing.
04:20This is probably my favorite bit, my lemon.
04:23We are going to add a whole lemon into this.
04:27We're not going to zest it.
04:28We're not going to juice it.
04:29And I love using lemon like this.
04:31My grandma makes curries with whole lemons because it gives you that properly intense
04:37flavor.
04:38Already, the lemon, the garlic, you can smell the onion.
04:42It's amazing.
04:43That already smells so good.
04:45Now we're ready to spice things up.
04:48Two teaspoons of whole cumin, and this is probably stuff that you've already got in
04:52your cupboard.
04:53And then we've got two teaspoons of coriander seeds.
04:58The seeds are really, really fruity.
05:01Crunch them up using a pestle and mortar.
05:04Just mmm, so good.
05:07Then add a splash of color with two teaspoons of paprika and half a teaspoon of turmeric.
05:14So that's our really simple spice mix done.
05:18Smother the chopped vegetables in oil, a sprinkle of salt, then add half the spices.
05:28Smells amazing.
05:29Wait till it's cooked.
05:32Now it's time to grab the star of the show and place it in the middle of the pan surrounded
05:37by all that glorious veg.
05:42Cover with oil.
05:46Season and sprinkle over the rest of our fragrant spice mix.
05:50Okay, now it looks like the chicken's joined the party.
05:54Roasts don't have to be boring and they don't have to take all of Saturday, all of Sunday.
05:58They can be quick and they can be delicious.
06:00Okay, so we're going to pop that in the oven at 180 for about an hour and it will be ready
06:05to eat.
06:12Look at that.
06:18That is what a roast should look like.
06:20That is the excitement you should feel when you make a roast.
06:23It should make you this happy every single Sunday.
06:29To serve, drizzle over some creamy lashings of tahini, a blast of chili oil, and a scattering
06:39of fresh coriander.
06:43Look at that.
06:44That is the perfect roast dinner to put in the middle of the table.
06:52My chicken and chickpea roast with a Middle Eastern twist is the ideal dish for a lazy
06:58weekend.
06:59It's easy to make and heavenly to eat.
07:05I make roasts so many different ways every weekend, but as roasts go, this one has to
07:10be in my top three.
07:12If not top two, maybe favorite.
07:18If I do say so myself, that is exquisite.
07:22And if you think that looks good, wait till you see what I do with the leftovers.
07:31Cook once, eat twice is all about cooking today to ease the pressure tomorrow.
07:37So we're going to spin our leftover roast into an effortless light bite for a Monday
07:42night.
07:43A creamy and hearty hummus with strips of chicken.
07:49Just pop your leftover veg and chickpeas into a blender.
07:53Add nutty tahini, zingy lemon, loosen with olive oil and blitz.
08:03For a smooth creamy finish, add ice and blitz again.
08:10And just like that, your homemade hummus is ready.
08:15Top with leftover chicken, a flurry of chickpeas, a drizzle of olive oil and fresh coriander.
08:24Simply serve with crunchy carrot and cucumber crudites.
08:29How's that for making the most of our time in the kitchen?
08:35Next, remember that chickpea water I didn't pour away earlier?
08:43Now to transform it into an irresistible melt-in-the-mouth treat.
08:49I am all about stretching ingredients and these crisp meringues are the best no-waste
08:54recipe ever.
08:57Trust me, these heavenly sweet as candy kisses are not only a clever no-waste hack, they
09:03will also spread the love of the weekend.
09:09I love a meringue.
09:11I'm going to show you guys how to make the easiest meringues using the chickpea water
09:16that we didn't throw away.
09:17How many times have you thrown away chickpea water?
09:21That's how many times you missed out on eating meringues.
09:23It's magic, right?
09:25Magic.
09:26Start by pouring 130 millilitres of the chickpea water into a mixing bowl with a quarter of
09:32a teaspoon of cream of tartar.
09:34If I was making traditional meringues, I'd have egg whites in here but this stuff foams
09:39like egg whites and that's why you can make meringues out of them, which I think is really
09:44clever.
09:45Whisk it all up until light and foamy, then slowly add 100 grams of caster sugar.
09:54I'm adding the sugar one spoon at a time and that's really important when you're making
09:57meringues.
09:58With each spoonful, you've got enough time for the sugar to start to dissolve and that's
10:02where you get that beautiful kind of shiny, billowy meringue.
10:07Right, now let's add some flavour.
10:11Pour in one teaspoon of vanilla extract.
10:15It's not going to taste like chickpeas, it's going to taste like vanilla.
10:19Then blast in lots of air by putting your whisk on the highest possible setting.
10:24So what we're looking for is a peak that is standing upright and proud because we're going
10:36to be piping these and we want them to keep their shape.
10:40Why settle for white meringues when you can have pink?
10:44You want a gel-based food colouring because you don't want to use a food colouring that
10:48is liquid-based because if you put liquid in that, that's all going to split and go
10:51weird.
10:52Imagine the colours you could use, you could have so much fun but that's what the weekends
11:01are about.
11:02The weekends are about fun.
11:04What could be more fun than ripples of colour?
11:08It just looks really beautiful.
11:10Just a couple of drops of food colouring into the meringue.
11:15Use a spatula to create amazing ripples of candy floss pink.
11:21This is what it looks like to love your leftovers.
11:26Gently put your swirly meringue mixture into a piping bag.
11:29It's so simple, piping does not have to be difficult.
11:32I've got a star tip nozzle attached.
11:35Squeeze and let go and that's it, you've got beautiful, beautiful kisses.
11:44These are the moments that I love in the kitchen, these quiet moments where I get to do peaceful
11:49things like piping meringue kisses and that is only for the weekends.
11:52Weekdays you will not find me piping anything.
12:00Just look at those, chickpea water to this.
12:06Okay so I'm going to pop these into the oven for one hour at 120.
12:13Meringues can easily crack so to guarantee perfection, don't take them out until the
12:18oven is completely cold.
12:23Just look at those.
12:28Who's my favourite?
12:29I think it's this little guy here, look at this.
12:33Our beautiful little kisses need a base so I like to spread some melted white chocolate
12:38onto a crunchy almond biscuit then stick the dainty meringues on top.
12:45What's great about these meringues is that they're vegan so if you wanted to keep this
12:48completely vegan of course get yourself some vegan biscuits and vegan chocolate and do
12:52the exact same thing.
12:54It will still be delicious.
13:00Weekend bakes should not be this spectacular but they can be.
13:09These heavenly meringue kisses are the ultimate no waste dessert, magically turning chickpea
13:14water into floating clouds of crispy sweetness.
13:19There's one left and there's no room on the stand for it.
13:24Look at how light and airy that is and crisp, crisp and sweet.
13:32On a weekend when you just need a sweet treat, cup of tea, little meringues, just perfect.
13:39I think it's quite remarkable actually, we made something so special out of pretty much
13:44nothing.
13:48When it comes to weekends, every family has their own favourite recipe.
13:52For sisters Mandy and Coco, there's one meal that always comes out tops.
13:59Growing up, as a family we loved to be together.
14:02On a Sunday, if it was cold outside, we'd throw a roast in the oven.
14:05So cosy and it was really nice.
14:09But since starting their own street food truck, The Deaf Chefs, they've put their own cook
14:13once eat twice spin on it.
14:16We always make big roasts, so we always think, what do we do with our leftovers?
14:21So we're going to cook a good Yorkshire pudding wrap with leftover roast dinner.
14:29That was awful signing.
14:30Y-P-Wrap.
14:35Mandy and Coco's Yorkshire pud batter begins like any other, with flour, milk and eggs.
14:41Now to add the salt and pepper, two pinches of salt as it's a big batch, followed by a
14:46cheeky twist.
14:48Now we're going to add the mustard.
14:50This is important because it adds a kick of flavour and it gives it a nice creamy yellow
14:53colour.
14:54Who's the best cook?
14:58I'm more of the brains and the organisation and then she does the cooking.
15:03Bossy.
15:04Yeah, bossy.
15:05It's perfect for families because all you're doing is warming up your leftovers, put it
15:11on the wrap, then perfect.
15:12It's easy to do, especially on a Monday when it's back to reality.
15:16This is going to be the first UK deaf-led food truck.
15:22We always have a big passion for cooking, so we wanted to do something for the deaf
15:26community.
15:27It's important to influence the hearing as well as the deaf people and just get them
15:34to interact and learn to sign.
15:36It was lovely to see everyone come to our food truck.
15:39It was just a great feeling, really nice to see.
15:44Time to cook the heavenly Yorkshire pud.
15:46You want the oven dish to be as hot as possible.
15:50We've used lard.
15:51With olive oil, you'll get to that temperature.
15:57And for the effortless filling, Mandy transforms last night's trimmings.
16:04To give it extra flavour, I've added garlic and salt and pepper.
16:07That was lovely.
16:08Nice colours, golden brown.
16:11Perfect.
16:12I love how Coco and Mandy's fluffy wrap is giving their family leftovers a new lease
16:19of life.
16:20Cheers.
16:21When it comes to food, I do a happy dance.
16:30Food makes me happy.
16:31It's perfect.
16:32It's cheap.
16:33It's easy.
16:34And it's from yesterday leftovers.
16:35So what more do you want?
16:46Coco and Mandy's Yorkshire pudding wraps are not only sumptuous, but help them stretch
16:50their Sunday meal into the coming week.
16:53And that's exactly what I'm going to do with my next recipe.
16:57Sundays are for slow cooking, and this comforting stew is not only delicious, but it also helps
17:03me to get ahead.
17:09My velvety-rich beef stew with fluffy homemade dumplings is a warming one-pot delight you
17:15can enjoy today and store for later.
17:19It's my twist on a beef stew that my son absolutely loves.
17:24It's his complete favourite.
17:25He always says it fills a little hole in his belly.
17:27And I think that he means it just gives him a hug from the inside.
17:32The best thing is it lends itself perfectly to batch cooking.
17:35Firstly, roughly chop three onions.
17:39Whenever I make something in one pot, I always like to make lots and lots of it.
17:44That means I can have something now, and then I can save some for the rest of the week.
17:48Put a large glug of oil into a casserole dish, then add one of my favourite herbs.
17:54Before I add my onions, I'm going to add lemon thyme.
17:57When the thyme hits the oil, it just kind of releases that lemony flavour.
18:03Now add your chopped onions and cook until golden brown.
18:06And remember, take your time.
18:09From the moment I wake up on a Sunday morning, it's all about just taking it a little bit
18:14slow.
18:15Spending a bit of time at home, spending time with my family, and most of all, slow cooking.
18:21Now for two of my favourite fast tracks to flavour.
18:24Two teaspoons of celery salt and a tablespoon of garlic paste.
18:29Always have a bit of garlic paste in your fridge.
18:31It just makes light work.
18:35Chuck in some chopped carrots and big chunks of beef.
18:41What I love about making a stew is that you can use the cheaper cuts of meat.
18:45This is a very low and slow cook, so by the end of it, it will be succulent and delicious
18:51and flavour will be running all the way through it.
18:54And you know what's coming next.
18:56Spice.
18:57I know, stew, spices, you're thinking, really?
19:01Yes.
19:02I'm going to go heavy and put quite a lot of cracked black pepper.
19:07I'm going to add paprika.
19:09I don't want to add heat.
19:10I've got the heat from the black pepper, but I do want to add some colour.
19:15Now simply pour in 800 millilitres of water, mix, then simmer gently.
19:20This really is the ultimate low-stress dish.
19:25This is what I love about making stews on a Sunday.
19:28I can pop everything in, put the lid on, and I can go off and do fun things.
19:32I don't have to think about this for a whole 45 minutes.
19:36But no beef stew would be complete without some delicious dumplings.
19:40I'm going to show you a super easy way to make them.
19:45Put 200 grams of self-raising flour in a bowl with a sprinkle of salt
19:49and rub in 115 grams of unsalted butter until there are no lumps left.
19:55I think it's a lovely surprise to just take your lid off
19:58and have these delicious dumplings just cooking away,
20:00happily just sat in the stew, just like steaming away.
20:05I love it.
20:07Then add three tablespoons of water and without kneading the dough,
20:10bring it all together so it's nice and airy.
20:15As soon as it clumps together, like this, tip it out
20:21and just be really gentle with it.
20:25Just chill.
20:27We're taking our time.
20:29It's OK.
20:35OK, so that is the last dumpling done.
20:37Now let's go check on the stew.
20:40Oh!
20:42Smell that.
20:44Enjoy this today and then all over again next week.
20:49I like my stews to be hearty and thick,
20:52so now for my foolproof secret weapon.
20:55Instant gravy granules.
20:57Yeah, I said it, instant gravy granules.
20:59I love the stuff.
21:01We're going to use the granules to thicken our stew.
21:05Add about four tablespoons and it's going to taste even better after this.
21:12Bubble away and what you'll hear is your bubbles go quiet
21:16because it's thickening.
21:18Listen to that.
21:22As if by magic.
21:24It's glossy and it's shiny and it's coating everything.
21:28That is what a stew should look like.
21:32Place your little dollops of joy on top of the stew,
21:35then pop the lid on and let it steam away for 25 minutes.
21:42I know you guys are dying to see what's under this lid.
21:46I am too.
21:48Look at this.
21:50It smells so good and the dumplings have just soaked in
21:53some of that delicious stew liquid.
21:58Finish these off with a flourish of chopped chives.
22:02I love having these meal prep containers.
22:06If I've made, like, a huge batch, I'll put some aside,
22:10let it cool down, pop it in the freezer.
22:12Whenever I come home or I think,
22:14oh, I need to make something to eat, I don't.
22:16It's in the freezer.
22:18Look at that, the velvety, rich, unctuous sauce
22:22and then a beautiful, beautiful steamed dumpling.
22:26We've managed a meal prep for next week
22:28and we've got a meal for today.
22:30I mean, how can you not feel good about yourself?
22:33And if you want it, come and get it.
22:36My warming beef stew and fluffy homemade dumplings
22:40is a soothing meal to cosy up with at the weekend.
22:44And what really makes me smile
22:46is knowing there's more in the freezer for later.
22:53Mmm.
22:54This is the kind of comfort food
22:56that does not let you stop smiling.
22:58You know, when it's that delicious, you're like,
23:01that smile is coming right from my gut.
23:03That is all the way up and out.
23:05And you know what the best thing is?
23:07I'm going to eat this now and I've got more for next week.
23:10This is what cooking once and eating twice is all about.
23:19The weekends are a time to treat yourself
23:22and nothing is more indulgent
23:24than my ridiculously rich take on a classic.
23:28I can't live without cake
23:30and this chocolatey bake is so moist it never dries out,
23:33which means you can have your cake and eat it all week.
23:40Bursting with dark chocolate
23:42and laced with an intense coffee hit,
23:44this decadent cake is a stress-free
23:47but deliciously indulgent weekend bake.
23:53There is a time and a place
23:55for an elaborate, complicated, layered,
23:59throw-everything-at-it bake,
24:01but when it comes to a weekend,
24:03it's about making something really delicious,
24:06really simple, easy,
24:08that you can eat over and over again.
24:11This is one of those cakes.
24:13Cup, come again, chocolate espresso cake.
24:17Start by making the simple batter
24:19by popping 225g of plain flour
24:22into a mixing bowl with 350g of caster sugar.
24:27To that, I'm going to add 85g of cocoa powder
24:32and this is going to make it really chocolatey.
24:36Add 1½ teaspoons of both baking powder
24:39and bicarbonate of soda to ensure a good rise.
24:44Then whisk everything together
24:46before making a well in the centre
24:48and pouring in 2 beaten eggs
24:50and 250ml of milk.
24:53And now for the key ingredient
24:55that makes this a cook-once-eat-twice bake.
24:58In with our olive oil
25:00and this is amazing because
25:02it really helps to keep the cake moist,
25:04which means that you can eat it
25:06for days and days and days,
25:08if it lasts that long, of course.
25:10So about 125ml.
25:15Whisk until you have a silky-smooth chocolate batter.
25:20Look at how glossy and velvety that looks.
25:26Then pop the kettle on.
25:28I'm going to make the cake a coffee.
25:30It'll all make sense.
25:32For me, chocolate and coffee
25:34are a dreamy cake combo.
25:36So make a quick cup of instant
25:38using 3 tablespoons of coffee granules.
25:42Ooh, that is strong.
25:44Right, that needs to go straight into the cake.
25:47So the boiling water
25:50kind of awakens the cocoa
25:52and then you've got the coffee.
25:54That really brings out that chocolatey flavour.
25:56I can smell it's very chocolatey.
26:00Pour the rich, velvety batter
26:02into a cake tin.
26:06And that's it, straight into the oven.
26:08If heaven has a fragrance,
26:10it's this.
26:12It is like chocolate heaven in here.
26:14Since having children,
26:16I've been on a quest
26:18to find the best chocolate cake recipe.
26:20And this cake makes it
26:22into the kids' birthdays every year.
26:24I love to adorn this cake
26:26with a chocolatey, shiny glaze.
26:28I'm going to use this
26:30to decorate the cake.
26:32I'm going to use this
26:34to decorate the cake.
26:37I'm going to show you
26:39how to make a really quick, easy
26:41chocolate ganache
26:43that you don't need cream for.
26:45Put 250g of dark chocolate
26:47in a bowl
26:49and pour in another cup
26:51of hot, instant coffee
26:53and stir until the chocolate is melted.
26:57That's it.
26:59Simple as that.
27:01Hot chocolate water, coffee, finished.
27:03Once the cake has cooled,
27:06pour over the ganache.
27:08Use your spoon
27:10to encourage it
27:12to drip down.
27:20Then crown the cake
27:22with a pile of indulgent chocolate shavings.
27:26As weekend bakes go,
27:28she's a bit of a beauty.
27:32My devilishly rich
27:34chocolate espresso cake
27:36is the ideal easy bake for the weekend.
27:38And it stays so moist,
27:40it'll keep you coming back for more
27:42and more and more.
27:50Look at that.
27:52Dark, chocolatey,
27:54moist.
27:56I'm going in.
27:59If you're looking for the
28:01chocolatiest cake ever,
28:03you've come to the right place.
28:05This is the best chocolate cake ever.
28:07It's delicious
28:09and it will last
28:11the whole week.
28:13Next week, my best recipes
28:15for when you're cooking for a crowd.
28:17This entire meal is proof
28:19that you can impress for less.
28:21From a crafty curry,
28:23look at that.
28:25This is what I love about the whole
28:28cook once, eat twice philosophy
28:30to a show-stopping sweet for sharing
28:32that costs pennies to make.
28:34You've got to pile them high,
28:36like Donut Jenga.
28:57you