0:00:02 > 0:00:04The wonderful smell of bread just out of the oven,
0:00:04 > 0:00:05the perfect pie crust,
0:00:05 > 0:00:07the snap of a biscuit
0:00:07 > 0:00:09and, of course, cakes.
0:00:09 > 0:00:11Cakes of all shapes and sizes
0:00:11 > 0:00:13and for every occasion.
0:00:13 > 0:00:15We've got something for all the senses here
0:00:15 > 0:00:19as we celebrate some of the best bakes ever.
0:00:41 > 0:00:45Hello and welcome to some of the BBC's Best Bakes Ever.
0:00:45 > 0:00:48We have some really special treats for you today.
0:00:48 > 0:00:51We've got two fantastic pie recipes,
0:00:51 > 0:00:54with Nigel Slater using butternut squash
0:00:54 > 0:00:57and James Martin going for beef and mustard.
0:00:57 > 0:00:58It's pretty good, that, isn't it?
0:00:58 > 0:01:01Mary Berry serves up a delicious gratin.
0:01:02 > 0:01:06And Paul Hollywood bakes pitta bread with souvlaki.
0:01:06 > 0:01:10Raymond Blanc demonstrates the perfect apple souffle.
0:01:10 > 0:01:12It's like making concrete,
0:01:12 > 0:01:14the nicest concrete you have ever made,
0:01:14 > 0:01:15and you cannot go wrong.
0:01:15 > 0:01:18It's so simple. It is truly simple.
0:01:18 > 0:01:22Lorraine Pascale creates some French-inspired tarts.
0:01:22 > 0:01:24And, of course, there's cake,
0:01:24 > 0:01:28today's being a pecan caramel cheesecake from the Hairy Bikers.
0:01:28 > 0:01:32Let's build a cheesecake. Woo-hoo!
0:01:32 > 0:01:35But we're getting things started today with a different cake
0:01:35 > 0:01:38that was recently voted the nation's favourite.
0:01:38 > 0:01:40It's the carrot cake
0:01:40 > 0:01:46and this recipe from top chef Michael Caines might just be the best yet.
0:01:46 > 0:01:50So, for this recipe, we're peeling the carrot
0:01:50 > 0:01:54because we're going to just remove those bitter tannins from the skin
0:01:54 > 0:01:57so that we just have that lovely, sweet, tender carrot
0:01:57 > 0:02:00which we're going to grate.
0:02:00 > 0:02:03The bitterness of the skin is great in savoury dishes
0:02:03 > 0:02:07but this one is all about the sweet carrot flavour.
0:02:07 > 0:02:12What I love about grated carrot is it's not just good for baking with.
0:02:12 > 0:02:15In France, we used to have these lovely salads,
0:02:15 > 0:02:18they used to call it sort of crudites of salads,
0:02:18 > 0:02:20where we used to just grate the carrot
0:02:20 > 0:02:22and serve it with a little bit of vinaigrette,
0:02:22 > 0:02:24mustard, vinegar and oil,
0:02:24 > 0:02:26seasoning, salt, pepper,
0:02:26 > 0:02:28and perhaps a little bit of chopped dill in there.
0:02:28 > 0:02:29It's just absolutely fantastic.
0:02:29 > 0:02:33Great texture, wonderful flavour.
0:02:33 > 0:02:35Careful of your fingers.
0:02:35 > 0:02:39Then we add some texture with walnuts.
0:02:39 > 0:02:40So...
0:02:42 > 0:02:43Just a light chop.
0:02:44 > 0:02:46They have a slight bitterness to them
0:02:46 > 0:02:52and that contrasts really nicely with the sweetness of the carrot.
0:02:52 > 0:02:54So now we're ready for our mixture.
0:02:54 > 0:02:57Combine some flour, eggs, cinnamon,
0:02:57 > 0:02:59sugar and bicarbonate of soda.
0:03:01 > 0:03:04For me, one of the key things about carrot cake that I love is
0:03:04 > 0:03:07the moisture of it and that sweetness that you get from the carrot.
0:03:07 > 0:03:10Natural sweetness. It's just absolutely delicious.
0:03:10 > 0:03:13And then the texture of the nuts and of course that lovely cinnamon
0:03:13 > 0:03:18flavour that gives you lovely persistent lengths on that palette.
0:03:19 > 0:03:23For this recipe, it's important to use oil rather than butter.
0:03:23 > 0:03:25It helps give the cake its moisture.
0:03:26 > 0:03:28The moisture of the cake is coming from the oil
0:03:28 > 0:03:30and of course the carrots themselves.
0:03:32 > 0:03:35My grandmother, when she was making her Christmas cakes,
0:03:35 > 0:03:38swore blind that if you added a little bit of grated carrot, it
0:03:38 > 0:03:42gave it that real dark colour that she used to get from her Christmas
0:03:42 > 0:03:45cakes and it's something of a tip I still use today in my own recipe.
0:03:48 > 0:03:50When mixed well, put it into a lined cake tin.
0:03:50 > 0:03:55Here we are. Now we're going to put that in the oven and bake.
0:03:57 > 0:04:00Once it is baked and cooled, turn it out onto a plate.
0:04:00 > 0:04:02I've got a little tip for you.
0:04:02 > 0:04:04I have turned it upside down
0:04:04 > 0:04:06so that the dome of the top of the cake
0:04:06 > 0:04:08fits nicely into the bottom of a plate
0:04:08 > 0:04:12and that gives you this lovely flat surface to be able to ice.
0:04:14 > 0:04:17I'm using a simple icing mixture of butter, sugar and cream cheese.
0:04:17 > 0:04:19There we go.
0:04:19 > 0:04:21And then to finish,
0:04:21 > 0:04:27I've got a few candied carrots which I have just blanched very quickly.
0:04:27 > 0:04:31There we are. My classic carrot cake.
0:04:37 > 0:04:39You can just feel it is so moist.
0:04:39 > 0:04:43You can just see how lovely this cake is.
0:04:44 > 0:04:46I love this recipe.
0:04:48 > 0:04:50So moist.
0:04:50 > 0:04:55You've got the texture of the nuts and then you have that cinnamon spice that persists on the palate.
0:04:55 > 0:04:57But it's just stunning.
0:04:58 > 0:04:59Stunning indeed.
0:04:59 > 0:05:02But if you are looking for something a little bit lighter,
0:05:02 > 0:05:04how about this next recipe?
0:05:04 > 0:05:08Inspired by Lorraine Pascale's trips to the patisseries of Paris,
0:05:08 > 0:05:11these are what she calls her Skinny Tarts.
0:05:13 > 0:05:16This recipe calls for filo pastry.
0:05:16 > 0:05:19Filo is my absolute favourite pastry.
0:05:19 > 0:05:23It's very, very thin so you have to handle it really carefully.
0:05:23 > 0:05:27Just have a look at that. You can almost see your hand through it.
0:05:27 > 0:05:29And because it dries out so quickly
0:05:29 > 0:05:33it needs to be brushed with loads of butter.
0:05:33 > 0:05:35I like to use bristle brushes
0:05:35 > 0:05:39because you can get so much more butter on it.
0:05:39 > 0:05:42The silicon brushes, you just can't get the same amount of butter on.
0:05:42 > 0:05:45All this butter is going to stop it from drying out
0:05:45 > 0:05:48whilst I prepare it and from burning when it goes in the oven.
0:05:48 > 0:05:50And it's the only naughty bit of the whole recipe.
0:05:52 > 0:05:56You need a really sharp knife to cut the filo pastry.
0:05:56 > 0:06:02I am cutting it into squares, four like that,
0:06:02 > 0:06:06large enough to fit inside the muffin tin.
0:06:07 > 0:06:09Cut it all the way across
0:06:09 > 0:06:14and then take one leaf and put it on the board.
0:06:14 > 0:06:19Take another one and put it slightly offset so you've got like a star.
0:06:20 > 0:06:24The reason why you layer filo pastry is because
0:06:24 > 0:06:28it's so flimsy it needs lots of layers to make it sturdy.
0:06:28 > 0:06:32I'm also going to brush the tin because sometimes it sticks
0:06:32 > 0:06:34and it's very difficult to get them out.
0:06:34 > 0:06:36So brush all around.
0:06:37 > 0:06:41And then just layer it over the top of the tin.
0:06:41 > 0:06:44Gently ease it down really carefully because you don't want
0:06:44 > 0:06:48to put your finger in it, but if you do it's no big deal.
0:06:48 > 0:06:51And to help you push it right down into the corners,
0:06:51 > 0:06:54just take an off-cut, roll it into a little ball
0:06:54 > 0:06:57and then just push it right down like that.
0:06:57 > 0:07:01There. Right, now I'm going to get on with the rest.
0:07:11 > 0:07:13Beautiful.
0:07:13 > 0:07:17OK. Pop them in the oven, five minutes, 180 degrees
0:07:17 > 0:07:19and they will crisp up perfectly.
0:07:23 > 0:07:27Once these look crisp and golden brown, take them from the oven
0:07:27 > 0:07:30and just leave them to cool completely in the tin.
0:07:30 > 0:07:33Whilst they are cooling, I'm going to make my filling.
0:07:34 > 0:07:38So 500 grams of yoghurt. This is low fat but you can use no fat.
0:07:38 > 0:07:41I like to flavour the yoghurt with vanilla.
0:07:41 > 0:07:45It's best to use vanilla pods and not vanilla extract.
0:07:45 > 0:07:48Then some honey. A big squidge.
0:07:48 > 0:07:50Give it a good mix.
0:07:50 > 0:07:53Pile it high with as much yoghurt as you like
0:07:53 > 0:07:56because it is a skinny mix after all.
0:07:56 > 0:07:58Now for the fruit.
0:07:58 > 0:08:02I like to use different types of fruit to top the tarts.
0:08:02 > 0:08:06You can use exotic fruits or just basic fruits.
0:08:06 > 0:08:10I'm going to start off with these black grapes, always seedless.
0:08:12 > 0:08:15And then these fabulous dragon fruit.
0:08:15 > 0:08:19They are from Thailand but you can get them from the supermarket.
0:08:19 > 0:08:24You just cut them in half and inside they have this fantastic white,
0:08:24 > 0:08:26almost poppyseed texture.
0:08:26 > 0:08:31Then you get a spoon and scoop it all the way round.
0:08:31 > 0:08:34I love that pink colour. Look at that. Scoop it out.
0:08:36 > 0:08:38And then just cut it.
0:08:40 > 0:08:41I will put those in there.
0:08:44 > 0:08:48And figs. I love figs. Simple, wrapped in Parma ham.
0:08:48 > 0:08:51But for the tart, they really give some nice height.
0:08:54 > 0:08:57Beautiful redcurrants just to finish it off.
0:08:57 > 0:08:59So nice and shiny.
0:08:59 > 0:09:01How beautiful does that look?
0:09:01 > 0:09:03Oh, here's a chefy tip.
0:09:04 > 0:09:10Bowl, a couple of dollops of jam, raspberry and always seedless.
0:09:12 > 0:09:17Then get some hot water and add a drizzle,
0:09:17 > 0:09:21just enough to loosen the jam up a bit.
0:09:24 > 0:09:26OK. Mix it well together.
0:09:38 > 0:09:43Look. A beautiful, gorgeous Skinny Tart in under an hour.
0:09:52 > 0:09:55Now we have a recipe from Paul Hollywood.
0:09:55 > 0:09:59Here he is making two classics - souvlaki and pitta bread.
0:10:00 > 0:10:04Pitta, from the ancient Greek word for solid, it is versatile,
0:10:04 > 0:10:08yeast leavened flat bread that puffs up in the oven.
0:10:08 > 0:10:12Its reputation might be tarnished by some bad memories of late-night
0:10:12 > 0:10:16kebabs, but I lived in Cyprus for several years and I love the place.
0:10:16 > 0:10:21And I associate pitta with my favourite lunch, pork souvlaki.
0:10:21 > 0:10:26I've invited two Cypriot friends, Abraham and Georgina, to join me.
0:10:26 > 0:10:30Hello, guys. Now, what we are going to do is make some pitta and you are going to help me.
0:10:30 > 0:10:33- Have you made pitta before?- No. - We buy them in.- You buy them in.
0:10:33 > 0:10:36Well, it has got to be made somehow, hasn't it?!
0:10:36 > 0:10:39What I'm going to do is add the flour in here.
0:10:39 > 0:10:42Straight into the bowl. Now, this bowl came from Kouklia.
0:10:42 > 0:10:46This is the village I used to stay a lot at when I was over in Cyprus.
0:10:46 > 0:10:47Yes, we have some of these.
0:10:47 > 0:10:50I'm going to add some maia, some yeast to that.
0:10:50 > 0:10:53- Yes.- A little bit of flavouring of salt in there.
0:10:53 > 0:10:57Then I'm going to add the nigella seed. You might know it more as black cumin.
0:10:57 > 0:11:01A little bit of that in there. And of course, the olive oil. Yes.
0:11:01 > 0:11:05- Then the last thing to go in, I'm going to add some water.- OK.
0:11:05 > 0:11:08Move the flour around. Don't worry. Just get your hands dirty.
0:11:08 > 0:11:10Just move it around. You have a go that side, Abraham.
0:11:10 > 0:11:15You should be able to get a feel of it. Do you need more water? I think you probably might do.
0:11:15 > 0:11:18- A little bit more water on this side, yes. - You need a bit more water.
0:11:18 > 0:11:22When I used to go to Kouklia, we used to do this with all the families up there.
0:11:22 > 0:11:24It is such a good laugh, I really enjoyed it.
0:11:24 > 0:11:28A friend of mine lives in Kouklia and he is the baker.
0:11:28 > 0:11:33All he does is he makes the pittas in the old woodfired oven.
0:11:33 > 0:11:37What we're trying to do is replicate what you can do in a woodfired oven at home.
0:11:37 > 0:11:40So I want people to get involved with making pittas.
0:11:40 > 0:11:44If you get the dough, just tuck it into the middle and then push.
0:11:44 > 0:11:47It's that rhythmic action that begins to build up the gluten strands
0:11:47 > 0:11:50which you need inside the flour.
0:11:50 > 0:11:54You say you've never done this before but you have picked it up.
0:11:54 > 0:11:58- It's in your DNA! - You are probably right.
0:12:00 > 0:12:03Let's have a look at that. That is perfect.
0:12:03 > 0:12:06I love the fact that I'm teaching Cypriots how to make pitta bread!
0:12:06 > 0:12:08That's fantastic!
0:12:10 > 0:12:13The dough needs to rise until it's doubled in size,
0:12:13 > 0:12:15then it's ready to make into pitta.
0:12:16 > 0:12:19I'm just going to divide this into a few balls.
0:12:19 > 0:12:22You can make big pittas or small pittas.
0:12:22 > 0:12:23I'll make some fairly big ones.
0:12:23 > 0:12:26I want a lot of souvlaki in there, if I'm honest.
0:12:26 > 0:12:29Shape it into a rough ball. Slap it down.
0:12:29 > 0:12:32Then you need to start to stretch it out.
0:12:32 > 0:12:35I'm going to shape these into a pitta shape.
0:12:38 > 0:12:39No need to prove it again.
0:12:39 > 0:12:43We're going to put it straight on and what we call sting it in the oven.
0:12:43 > 0:12:45It's going to be hit with a lot of heat very quickly
0:12:45 > 0:12:48and we should start to see that puff and rise in the oven.
0:12:48 > 0:12:51You've got to be quick. Nice and hot. 250.
0:12:53 > 0:12:55This is quite an active dough.
0:12:55 > 0:12:58When you put this on a hot tray, gravity holds the base down,
0:12:58 > 0:13:01yeast begins to work very quickly because it's very hot
0:13:01 > 0:13:04and the top will begin to puff up because it's thin.
0:13:08 > 0:13:11The trick is bringing it out at the optimum time.
0:13:11 > 0:13:14Too much colour, it turns like a cracker. That's ready.
0:13:20 > 0:13:23Flecks along the top. It is still quite pale as well.
0:13:23 > 0:13:27As the air temperature begins to drop the temperature of the bread
0:13:27 > 0:13:29that will then soften up and this drops down.
0:13:29 > 0:13:31Now I'm going to make my filling.
0:13:31 > 0:13:34Souvlaki could be with lamb, pork, could even be with chicken.
0:13:34 > 0:13:38But I prefer pork. Pork is by far and away my favourite.
0:13:38 > 0:13:41I've decided to use belly of pork.
0:13:41 > 0:13:43For me, I love that bit of fat on there.
0:13:43 > 0:13:45The crispness you get from the fat.
0:13:49 > 0:13:52Thread chunks of pork belly on to a skewer
0:13:52 > 0:13:54with chopped onion and peppers.
0:13:54 > 0:13:56We are going to get a bit of colour on these.
0:14:00 > 0:14:02As the skewers sizzle on the griddle,
0:14:02 > 0:14:06baste them with olive oil, season and sprinkle with dried oregano.
0:14:06 > 0:14:10Finally, brush them generously with red wine for an authentic flavour.
0:14:12 > 0:14:14Now, we can put it all together.
0:14:14 > 0:14:18Cut your warm pitta open and stuff with shredded cabbage,
0:14:18 > 0:14:20lettuce, onion and tomato.
0:14:20 > 0:14:23Top with the griddled pork and vegetables
0:14:23 > 0:14:26and serve with a chunky Cypriot salad.
0:14:29 > 0:14:31Here you go, guys.
0:14:32 > 0:14:35I hope you like. I have even served it on the paper as well.
0:14:35 > 0:14:38- It looks great.- I love it. I used to have this for lunch.
0:14:38 > 0:14:40And dinner, actually.
0:14:40 > 0:14:43And if I could have it, I would have had for breakfast as well!
0:14:43 > 0:14:46- This is nice and healthy. - You did a great job.- Thanks, guys.
0:14:46 > 0:14:48- I appreciate that.- Yamas.- Yamas.
0:14:48 > 0:14:50Mary Berry is next,
0:14:50 > 0:14:53using a vegetable that like Paul's pitta and Souvlaki
0:14:53 > 0:14:57originally came from the Mediterranean - fennel.
0:14:57 > 0:15:00It's one of my favourites and it's an important ingredient
0:15:00 > 0:15:03in this terrific gratin that Mary is making.
0:15:11 > 0:15:13I'm a great believer in simple food
0:15:13 > 0:15:15that makes life easier in the kitchen.
0:15:16 > 0:15:20My next recipe, a fennel and potato gratin, allows you to bake
0:15:20 > 0:15:24all the vegetables in one dish all at the same time.
0:15:25 > 0:15:28So I've got three bulbs of fennel.
0:15:28 > 0:15:32I'm very fond of fennel and once it is cooked you rather lose that
0:15:32 > 0:15:35aniseed flavour and you just get a nice crunch and a good flavour.
0:15:35 > 0:15:37It's well worth trying.
0:15:39 > 0:15:41Remove the feathery tops from the fennel,
0:15:41 > 0:15:46cut each bulb in half lengthways, then slice into thirds again.
0:15:50 > 0:15:53Next, chop three onions roughly the same size as the fennel
0:15:53 > 0:15:55to ensure that they cook evenly.
0:15:58 > 0:16:01It's important when cutting up the onions
0:16:01 > 0:16:02to leave the root on the bottom.
0:16:02 > 0:16:05You see, this is holding together here.
0:16:05 > 0:16:08If you cut that root off it all falls apart.
0:16:08 > 0:16:12Now I'm going to par-cook the fennel and the onion.
0:16:12 > 0:16:15If you roast it on its own it never becomes tender.
0:16:15 > 0:16:17It becomes stringy.
0:16:19 > 0:16:23Bring the fennel and onion to the boil in salted water for five minutes.
0:16:23 > 0:16:28In the meantime, chop three large potatoes into wedges.
0:16:28 > 0:16:31Then add to the pan and allow to simmer for a further five minutes.
0:16:35 > 0:16:39Once the time is up and the vegetables have been drained,
0:16:39 > 0:16:42return the pan to the hob, add 50 grams of butter
0:16:42 > 0:16:45and two cloves of crushed garlic.
0:16:45 > 0:16:47As soon as the butter is melted,
0:16:47 > 0:16:50return the vegetables to the pan and season with salt and pepper.
0:16:52 > 0:16:57And then just gently turn that in all that lovely butter and garlic,
0:16:57 > 0:17:01just until it's really coated with the butter.
0:17:02 > 0:17:05Tip the mixture into a greased oven dish,
0:17:05 > 0:17:08level it out and grate over some Parmesan.
0:17:09 > 0:17:14That will melt in the oven and give a lovely crust on the top.
0:17:14 > 0:17:17You can do all this ahead,
0:17:17 > 0:17:21the day before if you like or earlier in the day and let it get
0:17:21 > 0:17:26stone cold and then cover it with cling film and put it in the fridge.
0:17:26 > 0:17:29Then into a hot oven and you've got your veggies sorted.
0:17:30 > 0:17:35The gratin needs about 30 minutes at 180 degrees fan.
0:17:35 > 0:17:37If you have chilled it overnight,
0:17:37 > 0:17:40it will take an extra five or 10 minutes.
0:17:47 > 0:17:50That looks so crunchy and delicious.
0:17:50 > 0:17:53A great alternative to just roast potatoes.
0:17:54 > 0:17:58Let's move now from something crunchy to something light
0:17:58 > 0:18:00and luxurious from Raymond Blanc.
0:18:00 > 0:18:04It's a creamy apple souffle, cooked in a buttered baked apple.
0:18:09 > 0:18:12Icing sugar. Icing sugar, please.
0:18:12 > 0:18:15Hello? Can I have icing sugar, please?
0:18:17 > 0:18:20Raymond's final dish is a light and creamy apple souffle
0:18:20 > 0:18:23cooked in a buttered baked apple.
0:18:28 > 0:18:31To prepare the apples, scoop out the flesh of the fruit, brush
0:18:31 > 0:18:37the insides with Calvados butter and bake them for nine minutes.
0:18:37 > 0:18:39Then cool them in the fridge.
0:18:40 > 0:18:44All we have left is to do our souffle.
0:18:44 > 0:18:46For the souffle, first make the base.
0:18:47 > 0:18:49OK, so it's very, very simple.
0:18:49 > 0:18:53Sugar, vanilla, milk, eggs and flour.
0:18:53 > 0:18:56Simmer 170ml of milk
0:18:56 > 0:18:59and a teaspoon of vanilla essence in a pan on a gentle heat.
0:18:59 > 0:19:01You need two egg yolks.
0:19:01 > 0:19:03In a bowl, separate two egg yolks.
0:19:03 > 0:19:06So keep your egg white for the souffle later.
0:19:06 > 0:19:08You add 20 grams of sugar.
0:19:10 > 0:19:12You cream it.
0:19:13 > 0:19:16Add 30 grams of plain flour.
0:19:16 > 0:19:18It's like making concrete,
0:19:18 > 0:19:21the nicest concrete you have ever made and you cannot go wrong.
0:19:21 > 0:19:24It is so simple. It is truly simple.
0:19:24 > 0:19:27Pour the heated milk and vanilla slowly into the bowl
0:19:27 > 0:19:29while whisking to prevent lumps.
0:19:31 > 0:19:33At the moment, it's very thin.
0:19:33 > 0:19:35It needs to be thickened up with the heat.
0:19:35 > 0:19:38Then pour the mix back into the pan and return to the hob.
0:19:39 > 0:19:42You can see these lovely little bits of vanilla popping out.
0:19:42 > 0:19:44It's beautiful.
0:19:44 > 0:19:47You can see it is already thickening a little bit.
0:19:51 > 0:19:55It has thickened, it is smooth, it is shiny and you know it's good.
0:19:55 > 0:19:58Raymond adds Calvados for extra flavour.
0:19:59 > 0:20:03When the pastry cream has thickened, remove it from the direct heat
0:20:03 > 0:20:05and put it in a pan of warm water.
0:20:05 > 0:20:09It's very important for all souffle to keep the pastry cream warm
0:20:09 > 0:20:12because it does help to give it extra lift.
0:20:12 > 0:20:17Equally, to mix egg white to a cold pastry cream, good luck to you!
0:20:17 > 0:20:19It's very hard.
0:20:20 > 0:20:25Next, whisk five egg whites in a bowl, add a squeeze of lemon juice.
0:20:27 > 0:20:31Then slowly add 55 grams of caster sugar, whisking all the time.
0:20:34 > 0:20:37I'm just laughing about this egg white.
0:20:39 > 0:20:40Adam.
0:20:42 > 0:20:45Adam, can you do it quicker?
0:20:49 > 0:20:51I'm knackered!
0:20:51 > 0:20:53I'm absolutely knackered! I don't know why.
0:20:55 > 0:20:56More?
0:20:58 > 0:20:59OK, tres bien.
0:21:02 > 0:21:04That's perfect.
0:21:05 > 0:21:09In a separate bowl, whisk a third of the egg whites into the pastry cream.
0:21:09 > 0:21:12Of course, my base is warm and I can quickly lighten my base.
0:21:12 > 0:21:14Tres bien.
0:21:14 > 0:21:16Gently fold in the rest of the egg whites.
0:21:16 > 0:21:18Don't over mix, that's a big mistake.
0:21:18 > 0:21:22When you over mix the bubbles of air go psh, psh, psh.
0:21:22 > 0:21:24And all the lightness is going away as well.
0:21:26 > 0:21:28Apples, please? Can I have them, please?
0:21:30 > 0:21:35Remove the cooled apples from the fridge and spoon in the souffle mix.
0:21:36 > 0:21:38Shaping the tops so they are round.
0:21:38 > 0:21:42A bit of icing sugar just to create a lovely crust on the top.
0:21:42 > 0:21:44Then place each souffle in the oven
0:21:44 > 0:21:47on a square of greaseproof paper to stop them sticking.
0:21:48 > 0:21:50Those will take about seven minutes.
0:22:00 > 0:22:02The apple souffle can be eaten on its own
0:22:02 > 0:22:07but Raymond serves it on a layer of sabayon with caramelised apples
0:22:07 > 0:22:10and adds a sorbet topped with an apple crisp.
0:22:18 > 0:22:21There are three main components of food which are crucial.
0:22:21 > 0:22:26The ingredients, the creativity and the people I share it with.
0:22:26 > 0:22:28Then food gets exciting.
0:22:30 > 0:22:33Perfect. Enjoy. Celebrate it.
0:22:34 > 0:22:37We've got two great pie recipes coming next
0:22:37 > 0:22:40from two of our best loved chefs.
0:22:40 > 0:22:41First, Nigel Slater.
0:22:41 > 0:22:44He has chosen butternut squash for his filling.
0:22:44 > 0:22:46It needs a bit of work in the peeling,
0:22:46 > 0:22:48but it's always worth the effort in the end.
0:22:51 > 0:22:55One soft and crisp recipe that never fails to please is a pie.
0:22:56 > 0:23:00It's that moment of crunchy crust and a soft filling and it doesn't
0:23:00 > 0:23:04matter to me whether it's sweet or savoury, as long as it's a pie.
0:23:05 > 0:23:09What is essential is getting that light and flaky pastry with
0:23:09 > 0:23:15something soft inside and butternut squash works beautifully in a pie.
0:23:20 > 0:23:22Scoop out the seeds and the fibres.
0:23:22 > 0:23:25They are of no use to anybody but they are very good on the compost.
0:23:25 > 0:23:29Cut the flesh into equal sized chunks so it cooks evenly.
0:23:31 > 0:23:34Butternut squash takes ages to roast in the oven
0:23:34 > 0:23:37so I'm giving this a head start by steaming it first.
0:23:39 > 0:23:42I haven't got a proper steamer.
0:23:43 > 0:23:45So I make one.
0:23:46 > 0:23:49With a kitchen colander balanced over a pot of hot water.
0:23:53 > 0:23:55You pop that on to steam.
0:23:57 > 0:23:59For about 20 minutes or so.
0:24:06 > 0:24:09Next, I'm going to get roasting.
0:24:09 > 0:24:12Olive oil or groundnut would work. I'm using rapeseed.
0:24:13 > 0:24:16A little bit of richness. I'm going to add some butter.
0:24:21 > 0:24:24There is masses of natural sugar in any of the squash family and what
0:24:24 > 0:24:28I want to do is to caramelise that sweetness in the oven.
0:24:29 > 0:24:31A little bit of cinnamon in here.
0:24:31 > 0:24:34It works beautifully with the pumpkin family.
0:24:35 > 0:24:37It isn't just a spice for sweet recipes.
0:24:37 > 0:24:41It adds a depth to savoury dishes like this one.
0:24:41 > 0:24:46The really important thing for any pie is to have a crisp pastry
0:24:46 > 0:24:49and to have soft filling.
0:24:49 > 0:24:51So I'm going to mash my squash.
0:24:55 > 0:24:57Then that goes in the oven for about half an hour.
0:24:59 > 0:25:03Next, the crust. I'm going to use puff pastry for my pie.
0:25:03 > 0:25:06Light as a feather and crisp.
0:25:06 > 0:25:08It's nice to make it from scratch,
0:25:08 > 0:25:11but I often take a shortcut and use ready-made.
0:25:11 > 0:25:13Give it an extra roll.
0:25:15 > 0:25:18Although this is really thin and ready rolled,
0:25:18 > 0:25:20I want it to be even thinner and crisper.
0:25:28 > 0:25:30I want these edges to stick together firmly.
0:25:32 > 0:25:36So I'm going to brush them with a little bit of egg wash.
0:25:37 > 0:25:40Put the other piece of pastry on top of that.
0:25:40 > 0:25:43Then press the edges round very firmly to seal them.
0:25:46 > 0:25:49Two of three slits in the top will let the steam out.
0:25:51 > 0:25:55Although I do like a really crisp crust and a soft filling,
0:25:55 > 0:26:00I also like that bit just underneath the top bit of the crust,
0:26:00 > 0:26:06where the filling or the sauce meets the pastry,
0:26:06 > 0:26:09to be partly crisp and partly soft and it's sublime.
0:26:10 > 0:26:12And then into a really hot oven.
0:26:12 > 0:26:14That will take about 20 minutes or so.
0:26:20 > 0:26:22You can't rush a pie.
0:26:22 > 0:26:25There is no shortcut when you are waiting for the filling
0:26:25 > 0:26:28to cook through and the pastry to turn gold.
0:26:28 > 0:26:30Patience is all.
0:26:34 > 0:26:36I've got a crisp crust there.
0:26:53 > 0:26:57There is that thing of something very soft and fluffy
0:26:57 > 0:27:00encased in something crisp and crunchy.
0:27:01 > 0:27:03And it is textures that just work.
0:27:04 > 0:27:06Don't be scared of pastry.
0:27:06 > 0:27:09Take that little shortcut with good quality ready-made
0:27:09 > 0:27:12and you will still get a brilliant result.
0:27:12 > 0:27:16When you get that combination of luscious and crunchy right,
0:27:16 > 0:27:18a pie is a thing of beauty.
0:27:18 > 0:27:21And the simpler the better.
0:27:28 > 0:27:30And now for another pie.
0:27:30 > 0:27:34A real beauty from James Martin who has invited his friend Jez round
0:27:34 > 0:27:38to enjoy one made with beef and mustard.
0:27:40 > 0:27:45I think it's great when you know the journey your food makes from field to fork.
0:27:45 > 0:27:48So I've invited Jez Clay along to my house to see what I'm going
0:27:48 > 0:27:50to do with some of his excellent produce.
0:27:50 > 0:27:55So do you cook much at home? Somebody tells me you are a better farmer than you are a cook.
0:27:55 > 0:27:57- Who told you that? - I have my sources, you know.
0:27:57 > 0:28:00- It's not far away down the road. - Definitely.
0:28:02 > 0:28:05I'm going to make him a classic beef pie.
0:28:07 > 0:28:11A dish that's guaranteed to brighten even the most miserable day.
0:28:13 > 0:28:15And I'm jazzing it up with a bit of mustard
0:28:15 > 0:28:17and topping it off with a puff pastry lid.
0:28:19 > 0:28:21It utilises this wonderful meat that you produce
0:28:21 > 0:28:24but also a cut that people don't really use normally, it's the skirt.
0:28:24 > 0:28:28You either cook it very, very quickly or very slowly with a cut of meat like this.
0:28:28 > 0:28:30If you cook it to in between,
0:28:30 > 0:28:33it becomes tough and almost like eating your shoe.
0:28:33 > 0:28:36The French like it... They just take this and let it warm up.
0:28:36 > 0:28:38They take the hooves off the animal and...
0:28:38 > 0:28:43I used to work in France and they used to say the steak used to walk through the kitchen...
0:28:43 > 0:28:46- And that's it done!- ..allow it to get to 30 degrees and then serve it.
0:28:46 > 0:28:49That was it, really. But it is lovely.
0:28:51 > 0:28:53And then just a small amount of flour.
0:28:53 > 0:28:55Now, this is really the key
0:28:55 > 0:28:58to making stews and pies is this next bit.
0:28:58 > 0:29:00Not too much flour.
0:29:00 > 0:29:04If you add too much it just thickens it up way too much.
0:29:04 > 0:29:08Nice hot pan. A little bit of oil. Seal off the meat.
0:29:08 > 0:29:11Get it really, really hot.
0:29:11 > 0:29:12Why such big chunks?
0:29:12 > 0:29:16To me, it's the kind of thing my mother used to do.
0:29:16 > 0:29:18It was all to do with decent sort of chunks.
0:29:18 > 0:29:22So even the carrot, you top and tail it and throw it in, you know.
0:29:22 > 0:29:25This is where you get the colour on the beef stew.
0:29:25 > 0:29:28Whether you are doing a beef stew, a beef pie, it's this bit.
0:29:28 > 0:29:31And often, too many people cut the meat too small,
0:29:31 > 0:29:34put too much in the pan and it ends up sweating.
0:29:34 > 0:29:37That is where you have to get the pan really hot and you can see
0:29:37 > 0:29:40you've got that colour on the piece of meat which we've got in there.
0:29:40 > 0:29:43Then we can start to add other things.
0:29:43 > 0:29:45We've got some grain mustard.
0:29:45 > 0:29:48- I don't know whether you are a fan of mustard.- Dijon.
0:29:50 > 0:29:51You've got grain, is that all right?
0:29:53 > 0:29:56- Horseradish?- Horseradish is banned. This is my house.
0:29:56 > 0:29:59Horseradish is the food of the devil!
0:29:59 > 0:30:02Don't you watch a certain Saturday morning show?!
0:30:03 > 0:30:05It's disgusting.
0:30:06 > 0:30:09You don't need much to accompany meat this good.
0:30:09 > 0:30:12Just some good quality vino, beef stock.
0:30:15 > 0:30:16Onions.
0:30:18 > 0:30:22Carrots, a sprig of thyme and seasoning.
0:30:22 > 0:30:24Then it just needs patience.
0:30:24 > 0:30:27Gently simmer it for a couple of hours.
0:30:27 > 0:30:31Luckily for you, I've got one that I've got over here.
0:30:33 > 0:30:34Now, allow it to cool down.
0:30:34 > 0:30:36And now for the lid.
0:30:36 > 0:30:39I'm using some home-made rough puff pastry.
0:30:41 > 0:30:44- This is my grandmother's rolling pin.- Really?- Yes, look at that.
0:30:45 > 0:30:48That is where she hit me the first time!
0:30:49 > 0:30:51Old rolling pins to me are just, I don't know,
0:30:51 > 0:30:54it's one of these things that I always buy.
0:30:54 > 0:30:56Whenever I go to an antique shop, you get an old rolling pin
0:30:56 > 0:30:59because, I don't know, there is something about them.
0:30:59 > 0:31:01Surely if you've got one, you've got enough.
0:31:01 > 0:31:06I've got loads of them. Look, there is another one in here. There's that one. How weird is that?
0:31:06 > 0:31:08But you can't actually roll that one out flat.
0:31:08 > 0:31:11I don't know what the hell you do with that one. I just like them.
0:31:11 > 0:31:14I need to get out more obviously!
0:31:14 > 0:31:16But when you are doing puff pastry, less flour
0:31:16 > 0:31:18because it toughens up the pastry.
0:31:23 > 0:31:27And using all-butter puff pastry is the only way you can possibly
0:31:27 > 0:31:29top this indulgent treat.
0:31:30 > 0:31:34Now, if I was back in the restaurant I would get my chefs to do this a bit fancy.
0:31:35 > 0:31:40But you are at my place, so that is about as fancy as you're going to get it, all right?
0:31:41 > 0:31:45Glaze with a couple of egg yolks and be generous.
0:31:45 > 0:31:48It will give the finished dish a beautiful sheen.
0:31:48 > 0:31:51And I think comfort food should look as good as it tastes.
0:31:51 > 0:31:54It needs to go into a hot oven for half an hour.
0:31:55 > 0:31:57This stuff really is fantastic.
0:31:57 > 0:32:00- Do you cook much of your own stuff at home?- Yes.
0:32:00 > 0:32:02Well, my wife does all the cooking.
0:32:08 > 0:32:12Rustic pie. We've got beans with that as well.
0:32:12 > 0:32:15Do you want to eat it out of the pot? I suppose I had better plate it.
0:32:16 > 0:32:19You made the effort to come some 15 miles and all that!
0:32:22 > 0:32:25And then a good dollop of the pie.
0:32:29 > 0:32:32Dig around for chunks of your beef as well.
0:32:32 > 0:32:34Dive into that.
0:32:42 > 0:32:45- That is lovely. - It's pretty good that, isn't it?
0:32:45 > 0:32:48And before you say it, it doesn't need horseradish!
0:32:50 > 0:32:53It's amazing how it just falls apart.
0:32:53 > 0:32:55It's all to do with the quality of the cook!
0:32:57 > 0:32:58And the beef.
0:32:58 > 0:33:00It's really good, that.
0:33:02 > 0:33:04I think the flavour is deeper.
0:33:05 > 0:33:10It is deeper and more mature. More rich. It's not far off being gamey.
0:33:10 > 0:33:13You know what I mean? It's not far off that. Cheers.
0:33:13 > 0:33:16- Best of luck with everything. - Thank you very much.
0:33:16 > 0:33:18I suppose I'd better wash up now, really.
0:33:19 > 0:33:21I will do it for you.
0:33:21 > 0:33:23Yeah, right! Enjoy.
0:33:26 > 0:33:29So there you have it, my simple warm and tasty beef and mustard pie.
0:33:29 > 0:33:32Perfect to cheer you up on a winter's evening.
0:33:32 > 0:33:35That almost brings us to the end of today's bakes,
0:33:35 > 0:33:37but we've got room for just one more.
0:33:37 > 0:33:41And we're going out with an explosion of really sweet ingredients.
0:33:41 > 0:33:43Here are the Hairy Bikers.
0:33:43 > 0:33:45- Let battle commence.- OK.
0:33:46 > 0:33:51Gird your loins, undo your corsets, here go.
0:33:51 > 0:33:54To make the caramel for our cheesecake,
0:33:54 > 0:33:58put 200 grams of caster sugar in a pan together with six
0:33:58 > 0:34:01tablespoons of cold water and heat gently until the sugar dissolves.
0:34:04 > 0:34:10Then, to kick off the base mix take 100 grams of pecan nuts and blitz.
0:34:13 > 0:34:16Now, I need to melt a block of butter.
0:34:16 > 0:34:19This is for mixing into the pecan nuts
0:34:19 > 0:34:22and my biscuits to make the base.
0:34:22 > 0:34:24So the pecan nuts go into a bowl.
0:34:25 > 0:34:27If this wasn't luxury enough,
0:34:27 > 0:34:33the biscuit of choice is the beloved chocolate digestive biscuit.
0:34:33 > 0:34:35I love them. I love them.
0:34:35 > 0:34:38- Are they milk or plain? - These ones are milk.
0:34:38 > 0:34:42But this recipe would work equally well with plain.
0:34:42 > 0:34:44Stick 150 grams of biscuits in a blender.
0:34:44 > 0:34:46Right, pulse.
0:34:48 > 0:34:51I do want some texture in this, that is why I'm being quite careful.
0:34:53 > 0:34:57Lovely. Put that in a bowl with your nuts.
0:34:57 > 0:35:01And cover with the just so melted butter.
0:35:03 > 0:35:05Give that a stir.
0:35:05 > 0:35:07So that is the pecan nuts whizzed up,
0:35:07 > 0:35:10the chocolate digestive whizzed up and a slab of butter.
0:35:11 > 0:35:14Now, put this into the tin and press.
0:35:17 > 0:35:21Now, you don't need to bother buttering the bottom of the tin.
0:35:21 > 0:35:24- There is quite enough there already! - Yes.
0:35:25 > 0:35:29Meanwhile, take 150 grams of white chocolate, break into squares
0:35:29 > 0:35:32and place in a bowl over a pan of boiling water to melt.
0:35:32 > 0:35:36- You've got some chocolate left over, haven't you?- I have, yes.
0:35:36 > 0:35:39Cook's perks. Press this down into the bottom with your hand.
0:35:40 > 0:35:44This is a great, great cheesecake base.
0:35:45 > 0:35:48And really, press it quite well in
0:35:48 > 0:35:51and don't let it creep too much up the sides.
0:35:53 > 0:35:56Back with your sugar syrup, try not to be impatient either.
0:35:57 > 0:36:01You do want it to go a deep colour, but don't do it quickly.
0:36:01 > 0:36:04Look, you can see how the heat is just going through it
0:36:04 > 0:36:07and it is starting to colour up that lovely golden.
0:36:07 > 0:36:09- It takes eight to 10 minutes, doesn't it?- It does.
0:36:09 > 0:36:13And depending actually as well on the temperature of the sugar,
0:36:13 > 0:36:17if it's a freezing cold day, it could take even a little bit longer.
0:36:17 > 0:36:18That is the base.
0:36:18 > 0:36:21We just pop that in the fridge for about an hour
0:36:21 > 0:36:22until it sets solid.
0:36:25 > 0:36:28See how it's going that lovely deep golden colour.
0:36:31 > 0:36:33As soon as the caramel is rich in colour like this,
0:36:33 > 0:36:35it's ready to remove from the heat.
0:36:36 > 0:36:41Whatever you do, don't touch this. This is hotter than a hot thing.
0:36:41 > 0:36:43It will make your skin flake off.
0:36:43 > 0:36:46Don't worry about dribbles like that. Dribble is a good thing.
0:36:46 > 0:36:48It is.
0:36:48 > 0:36:51We want a random kind of drizzle, a bit like a Jackson Pollock painting.
0:36:54 > 0:36:56It's where Blue Peter meets Fanny Craddock
0:36:56 > 0:36:59in a whole blaze of sticky back plastic and sugar!
0:37:01 > 0:37:03- I think we are there, mate. - I think we are, mate.
0:37:03 > 0:37:07We are going to use a bit more than half of this to make some caramel crumbs.
0:37:07 > 0:37:09That gives us the caramel in the cheesecake.
0:37:09 > 0:37:12The rest of it, the nice lattice bits,
0:37:12 > 0:37:14we're going to break off and they are going to be like sails
0:37:14 > 0:37:17that sit as decorations on top of the cheesecake.
0:37:17 > 0:37:20The chocolate is beginning to melt. Leave that.
0:37:20 > 0:37:23Don't stir chocolate when it's melting. Wait until it is just about there.
0:37:25 > 0:37:29Look at this. I love this. It's kind of... Is that not magic?
0:37:29 > 0:37:33- Isn't it brilliant? - That's fabulous. Look at that.
0:37:34 > 0:37:37Break off 125 grams of the gorgeous hardened caramel
0:37:37 > 0:37:39and blitz into crumbs in a blender.
0:37:41 > 0:37:43Quite beautiful, aren't they?
0:37:46 > 0:37:48It's the inside of Crunchie bars.
0:37:48 > 0:37:52- Yes.- Do you want to? No, all right. - Not really. No, thanks.
0:37:52 > 0:37:56Let's build a cheesecake. Woo-hoo!
0:37:57 > 0:38:00Just in case there wasn't enough sweetness there,
0:38:00 > 0:38:01just add a bit more sugar.
0:38:03 > 0:38:0475 grams to be exact.
0:38:04 > 0:38:09Hey, Kingy, now is the time to pump up the fat.
0:38:09 > 0:38:13Here we go. It has a platter of its own. There it is.
0:38:13 > 0:38:15Full fat soft cheese. Stand by arteries!
0:38:15 > 0:38:18You could use that low-fat stuff but hey,
0:38:18 > 0:38:20you've gone this far down the line!
0:38:20 > 0:38:22Fat goes in.
0:38:23 > 0:38:25And some cream.
0:38:28 > 0:38:30Honest, this is epic
0:38:30 > 0:38:34and this cheesecake will serve 12 to 15 slices.
0:38:34 > 0:38:36So if you look at it like that, it's not as bad as it looks.
0:38:36 > 0:38:38Now, the chocolat.
0:38:38 > 0:38:41FRENCH ACCENT: I will empty it out of the bowl.
0:38:41 > 0:38:45But it's that caramel crumb that gives it the flavour
0:38:45 > 0:38:48and the character that is the pecan caramel cheesecake.
0:38:50 > 0:38:53Don't worry if there are bits of chocolate kind of on the surface.
0:38:53 > 0:38:55It's better to have bits than burn the chocolate
0:38:55 > 0:38:59because those bits will melt when you cook the cheesecake.
0:38:59 > 0:39:03Now, as it's a big cheesecake it contains eggs.
0:39:03 > 0:39:07- It has to contain eggs or it would be cheese soup.- It would.
0:39:10 > 0:39:14For this cake, use four whole eggs and two additional egg yolks
0:39:14 > 0:39:15and add to your blender.
0:39:15 > 0:39:19Now, put that on to your processor and blitz.
0:39:21 > 0:39:24Look at those colours. Wicked!
0:39:26 > 0:39:29And the caramel gives this cheesecake
0:39:29 > 0:39:33the most wonderful caramel hue.
0:39:33 > 0:39:35Oh, it's a hue of caramel!
0:39:38 > 0:39:39- Look at that.- Oh, man.
0:39:42 > 0:39:44Let's make the cheesecake.
0:39:46 > 0:39:51Get your chilled base and place the tin in the middle of a large piece of foil.
0:39:51 > 0:39:54Bring the foil up the sides to create a foil ball
0:39:54 > 0:39:58around the cheesecake and place on a medium-sized roasting tin.
0:39:58 > 0:40:00- Look at that.- Oh, man.
0:40:01 > 0:40:04Now, pour your cheesecake filling on top of your base
0:40:04 > 0:40:06and surround the cake tin with boiling water,
0:40:06 > 0:40:09roughly two centimetres up the sides of the tin.
0:40:11 > 0:40:14Put this into a preheated oven,
0:40:14 > 0:40:18160 degrees Celsius for about 45 minutes.
0:40:18 > 0:40:21After three quarters of an hour, turn off the oven
0:40:21 > 0:40:25and leave the cheesecake inside for it to cool for a further hour.
0:40:27 > 0:40:30Then grab the mighty cheesecake and stick it in a fridge
0:40:30 > 0:40:33for a minimum of three hours and a maximum of 24.
0:40:36 > 0:40:40Whether your cheesecake is one of the baked or unbaked varieties,
0:40:40 > 0:40:41it doesn't matter.
0:40:41 > 0:40:45They all need to chill in the fridge in order for them to set.
0:40:46 > 0:40:49- How is the mighty beast?- Look at this.- And how is the cheesecake?!
0:40:49 > 0:40:54- Absolutely beautiful. Absolutely beautiful.- That has set, hasn't it?
0:40:54 > 0:40:55No cracks.
0:40:57 > 0:41:00Gently release the cheesecake.
0:41:00 > 0:41:02We don't want to crack this little fellow.
0:41:02 > 0:41:04Then tidy the edges with a palette knife
0:41:04 > 0:41:07and place your cake on a serving platter.
0:41:10 > 0:41:14- It's gorgeous in its magnificence. - And now it's ready for decorating.
0:41:14 > 0:41:18I'm going to whip 300ml of double cream.
0:41:18 > 0:41:20Whip the cream into soft peaks.
0:41:20 > 0:41:23Meanwhile, break the reserved caramel into shards
0:41:23 > 0:41:25ready to scatter on the top.
0:41:32 > 0:41:34Then, using a desert spoon,
0:41:34 > 0:41:38shape the cream into big fluffy clouds over the cheesecake.
0:41:38 > 0:41:41White, billowing folds of cloud.
0:41:44 > 0:41:46Time for bling.
0:41:48 > 0:41:51Just place the caramel shards across the top at jaunty angles.
0:41:51 > 0:41:54- Wow!- It's special, isn't it?
0:41:56 > 0:41:57This is proper.
0:41:59 > 0:42:03The caramel flavour in the cheesecake is absolutely gorgeous.
0:42:03 > 0:42:06- There is no two ways about it. - Oh, yes.
0:42:06 > 0:42:09You bring that to the table after dinner
0:42:09 > 0:42:12and everybody around the table is going to get that view.
0:42:13 > 0:42:15It is absolutely beautiful.
0:42:17 > 0:42:21There is more than enough in that to satisfy the most critical,
0:42:21 > 0:42:24greediest sweet tooth on the planet.
0:42:24 > 0:42:26- And come back for more.- Aye.
0:42:30 > 0:42:33You can see why people have been tempted
0:42:33 > 0:42:35by a cheesecake for centuries.
0:42:35 > 0:42:39This cake would befit a royal table as much as ours.
0:42:39 > 0:42:42It truly is the best of British.
0:42:42 > 0:42:47The best of British indeed and a definite best bake ever.
0:42:47 > 0:42:51That's it for today. I hope you've enjoyed all of today's chefs.
0:42:51 > 0:42:54There will be plenty more of your favourites next time.
0:42:54 > 0:42:56See you soon. Bye bye.