Nigel Slater's Simple Suppers

Nigel transforms favourite classic recipes by giving them a new twist. Whether it's a makeover for the traditional cottage pie, or an exciting new version of the time-honoured apple tart, Nigel proves that just by taking the basic principles and altering them slightly, it's easy to jazz up our most-loved dishes. Nigel also visits fellow passionate gardeners on allotments and gardens across the country, and creates the ultimate fresh feast from the fruits of their labour. This week, Nigel gives a new spin to beans on toast, with newbie gardeners Karina and Craig.

Nigel Slater raids his cupboards, fridge and vegetable patch to create a week's worth of delicious meals. In this edition, he demonstrates how to make our ingredients go just that little bit further. Whether it's adding grated beetroot to make a tasty meatball supper feed the masses, or putting the spotlight on a small garden harvest to make a sensuous pudding, Nigel's clever tricks and inspired ideas show that you can often make bountiful feasts with apparently few ingredients. Continuing on his travels to meet fellow gardeners, Nigel visits Kent, where with Mary Anne and daughter Evie, he rustles up some quick allotment fritters with their veg from their plot.

Nigel Slater shows that spicy food is not all about hot chillies. Using a range of everyday spices, he creates a week's worth of tasty dishes that will appeal to everyone. Thai spiced aubergines, chilli feta and a quick korma are all simple dishes that combine warm and hearty spices but do not burn your mouth. Nigel also visits Liverpool to visit allotment holders Rachel and Paul, and creates a tasty feast from the fruits of their labour.

Nigel Slater shows how to make simple delicious feasts out of ingredients that at first seem to have seen better days. Stale bread, brown bananas and hard cheese are all transformed to make meals that are truly delicious. Nigel's cheese puddings, banana and chocolate cake and bacon and squash pan fry are all guaranteed to make mouths water. Nigel also visits Bristol to meet the Wright family and cook something straight from their allotment plot.

Nigel Slater creates a week's worth of simple but delicious meals from ingredients that are often overlooked. A sumptuous beetroot cake, a lentil and chard stew and a beef and ale casserole are all put together effortlessly as Nigel inspires us with his culinary ideas. Nigel also visits Derbyshire and helps keen gardeners Ian and Kathy create amazing food from their plot.

Nigel Slater creates a week's worth of simple but delicious meals from ingredients that are often overlooked. Mouth-watering chocolate cookies and crispy duck with honey and figs prove that a little bit of what you fancy does you good. Then to balance the scales, Nigel makes a couple of dishes full of clean-tasting flavours, with fresh herbs, tomatoes and crunchy greens - but whether saints or sinners, every dish will taste truly divine. Escaping the kitchen to the rolling fields of Devon, Nigel meets the Barber family and rustles up a luxurious fool from the healthy contents of their fruit cage.

Nigel Slater creates a week's worth of simple but delicious meals from ingredients that are often overlooked. In this episode, Nigel proves that adventurous doesn't have to mean complicated. Just by exploring unusual ingredients like squid and rabbit, or being a bit more open to how we cook things, Nigel shows how easy it is to inject some excitement back into the nightly supper routine. Nigel then heads to Cornwall, where he unearths some rather unusual crops to cook with, thanks to the Bedser family and their experimental vegetable patch.

Nigel Slater shows how, with a little forward planning, all the stress can be taken out of cooking. Cooking after a busy day at work is often the last thing you want to do, but Nigel inspires us with a range of dishes that can be easily adapted throughout the week. Nigel also visits James and Melissa, whose London Barge is an oasis of fruit and veg. Nigel creates a delicious salad from the fruits of their labours.