You just have to buy a whole dapper What's the point?

I can't stand the sea.

You can't stand the seeds.

Everybody can stand the seats.

Yes, synthetics.

And today it's gonna be over about launched that good.

So I wanted to be good.

Fresh?

Yes, sustaining because I still have, you know, a little bit of work to do.

Like this year somewhere in France.

The average space for lunch is a 10 year old about 11 us off 80 British.

That's not.

And this is a sad yet very usual example off what people get for that amount of money.

I mean, I find those food completely lifeless, But don't get me wrong.

It's tedious food, so I'm not gonna waste it.

No, The real problem is it's a terrible value.

And also something that I'm really worried about is that it's not very healthy with the challenge is accepted.

I'm gonna take those good books and cook a tasty yes, easy six crosses menu, three corpses money.

So 2015 minutes.

So saying is the key when it comes to cooking good food, and I know only one place in the world where you can get good, fresh and cheap.

Let's go remember that unlike most supermarkets, this is a social place.

People want to talk, right?

Let's see what we get for the money.

Warner Pickering cheese, black olives, hickory calling flowers, spicy society shrimps, purslane and organic egg garlic closed Reggie to mushrooms.

One happen to Stokes off rhubarb.

You go off the cheese, a handful of young piece, half a Beckett bread.

It doesn't have to be back in, but you know so before you say anything, because I know you will help.

Quick disclaimer viewers.

Discretion is advised, so I am not counting.

Also, pepper vinegar in the 10 bucks, but it's a shame, but life is not fair.

First dish.

Pick up a few shika, release both red and yellow.

Get them lengthwise into strips.

Save the rest for later at a few rope.

Ease because when young they're usually sweet and crunchy.

Keep the rest for later.

Crush a few ward nuts at a few shavings off dry pecorino cheese, vinegar, oil, salt, a bit of pepper.

It's a quick and crunchy salad, which is fasting with freshness.

The colors in pace with taste second course steamed the remaining piece of few minutes, and you can crush them easily, placed them in a bowl at a tablespoon of Hugo slash good cheese, slashed quite something and mashed those together at a great in your Pickering CI.

That pepper and a reason of college boy mixed that up.

Greed up two slices of bread ripped them with calling.

Spread the mushy peas thing at a few slices off chestnut mushrooms, a grating off pecorino cheese.

Sold pepper, a few salad leaves and tiny bits of chile.

Crispy, garlicky open face sandwich with strong and some flavor calls in a frying panels.

Kill it at a tablespoon of sugar.

Ben at the rest of those hickory leaves helped suffering them with a splash of water.

Let the liquid completely evaporate and then add a dash of dark soy sauce.

And now bring up the canyon ization process at the end at any toppings you like, and you get a snack with a long lasting beer.

Sweet and caramelized places.

Yeah, dish number four River plate with olive oil and garlic.

Now great in a few cauliflower florets.

It's gonna be like couscous in a way season welcomes Cockney flower can be real Blend sometimes Now Friday.

Spicy So sage in the pants until don't here.

It's a mega like North African specialty, but you can use Julie so anytime.

If you cut it in half, it will go faster.

And some of yours and juices will be helpful for what's coming next.

So as we have sometimes while the so sage is slowly cooking, let's make an updated to off the studio that YouTube food space just off a better Quit it because I got some sounds and I got a good lance now.

So hopefully you can see much more things in this office like those wooden panels, which I will be using to make mobile kitchen islands.

If you're interested in having plans, just let me know in the comments.

These are the shelves for the cooking, where you see food processor Bo's gas so spans war plates, boner, Dutch oven and many mole.

The last thing I need to shut out is this mess right here and this.

He's gonna go.

They're on the world.

Okay, enough back to cooking carraway or cumin seeds to the pan, and fry does for 30 seconds stops incorporate them in the vegetable couscous.

I have to stage a few black, only a bit of cell at some cheesy, and you get a simple, healthy, easy yet tasty plate right there with North Freakin bites.

Fifth dish.

Using a week fork in an unstable table, match the spicy sausage in a plate that should be a bull grating pecorino cheese and chestnut mushrooms.

So, by the way, is the first time I'm great mushrooms, and now I know it's perfect for stuffing off.

Sources mixed that up.

Now head and take the shrimps and keep those trimmings for later.

Roughly chop the meat and added to the mixture.

Suffered some bread and water.

I know it's a crime, but I'm a criminal, so it's fine.

Crack an egg.

Now get dirty and mix that up with your hands.

Make golf size meatballs and finish them with a bit of flour.

Any flower you have in a frame bad and the shrimp streaming some oil and some salt bash and fry does until very fragrant, then discounted trimmings.

But keep the eyes because now all the flavors have bean trapped in it.

Gently cook the mid board until golden and firm on the outside, in a small piece of bread spreads off you go.

Then add all the meatballs you can stuff in, which in my case, is to a good amount off Saleh.

The grating of pecorino cheese, always cheese and a few chilly, moist, then soft yet has some texture that self and tough works every time.

Now tell me you don't want a bite.

Tell me you dislike life that much course number six.

Peel and slice to stocks of rhubarb pineapple into chunks and crush a few warning in a panel was Kill it at two teaspoons of sugar.

If you have that brown sugar, it's even better at a dash of water.

Drop the rhubarb in and let it cook.

Cover for 5 to 10 minutes, until it gets soft at the apple bits and cook for another three minutes or so.

Place this instant jamming a char cover with cottage cheese and both grated and crushed Warners.

And that is a quick and easy fruity deserved to get sweet from the upper tang From the rhubarb and nutty from look at the feast, we made just the panel of colors.

The texture the smell, and I can ensure you that this was made with 10 year olds and nothing more.

Okay, let me give you to advice.

Is what for this challenge.

I had to buy many different types of food in tiny amount, which is not differently, not optimal.

And I suggest you, if you can stories to buy bigger volumes because it's cheaper and also it's smoke and to the market.

Do not stop with the recipe off to recipe stuck into your head.

Just let the inspiration flow.

Just wander around.

There is nothing fancy or complicated about it.

So again, I hope you enjoy the lunch and the video.

And if you give it a thumb's up, blankets and substrate off the next, now you got a fix up.