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 > 0:00:13cakes of all shapes and sizes and for every occasion.
0:00:13 > 0:00:15We've got something for all the senses here,
0:00:15 > 0:00:20as we celebrate some of the best bakes ever.
0:00:42 > 0:00:45Coming up today, Nigella Lawson takes us through
0:00:45 > 0:00:47one of her favourite chocolate cake recipes,
0:00:47 > 0:00:51the Hairy Bikers serve up a Yorkshire curd tart...
0:00:51 > 0:00:52Look at that.
0:00:52 > 0:00:55- It's a tidy tart.- Aw, it is.
0:00:55 > 0:00:57..and there's Yorkshire pudding from James Martin,
0:00:57 > 0:01:00used in his definitive toad in the hole.
0:01:00 > 0:01:01You can't beat it.
0:01:03 > 0:01:06There's Rachel Khoo making chouquettes,
0:01:06 > 0:01:08Raymond Blanc doing a baked apple...
0:01:08 > 0:01:13Melting, moist, and that amazing apple flavour -
0:01:13 > 0:01:16it's absolutely delicious.
0:01:16 > 0:01:20..and Lorraine Pascale showing us how to bake focaccia.
0:01:20 > 0:01:23But we start today with a Bake Off Masterclass
0:01:23 > 0:01:25from Paul Hollywood and Mary Berry
0:01:25 > 0:01:27showing us how not to panic
0:01:27 > 0:01:30when making some sweet and savoury pretzels.
0:01:33 > 0:01:35All right, Mary, it's my turn to do
0:01:35 > 0:01:37the Technical Challenge from the final -
0:01:37 > 0:01:39I'm going to show you how to make them properly.
0:01:39 > 0:01:43Could you weigh up for me 500g of strong white flour, please?
0:01:43 > 0:01:47Add 10g of salt and 7g of yeast.
0:01:47 > 0:01:49I'm using instant yeast here - fast-action stuff.
0:01:49 > 0:01:52If you haven't got fast-action and you really want to use fresh,
0:01:52 > 0:01:55you need to add about another third of the weight again.
0:01:55 > 0:01:58Add 40g of softened butter,
0:01:58 > 0:02:01and you'll also need 280ml of milk.
0:02:01 > 0:02:04Now, that jar, Mary - does that take you back at all?
0:02:05 > 0:02:08I think that...I think that's malt.
0:02:08 > 0:02:10It is malt. It's malt extract.
0:02:10 > 0:02:11We used to have this in the war.
0:02:11 > 0:02:13It was in the sideboard,
0:02:13 > 0:02:15and we used to have to have a tablespoonful of it a day -
0:02:15 > 0:02:17don't ask me why.
0:02:17 > 0:02:20Spoon one tablespoon into the mix.
0:02:20 > 0:02:23It's really does make a difference. It helps with the colour.
0:02:23 > 0:02:25You know, the richness of the colour of the pretzel,
0:02:25 > 0:02:26cos you want that dark colour.
0:02:26 > 0:02:30Mixing by hand, gradually add the milk until a dough is formed.
0:02:30 > 0:02:32This is going to be quite stiff
0:02:32 > 0:02:34cos you want that definition in the pretzel shape.
0:02:34 > 0:02:36When the dough has come together,
0:02:36 > 0:02:40knead for ten minutes or until it's smooth and glossy.
0:02:40 > 0:02:43Now, all I'm doing, you see all I'm doing is just basically
0:02:43 > 0:02:45rolling up the dough, a bit of pressure on there.
0:02:45 > 0:02:47When the dough is smooth,
0:02:47 > 0:02:51divide in half and place each into a small bowl.
0:02:51 > 0:02:52Thank you very much, Mary.
0:02:54 > 0:02:57First one was the plain one.
0:02:57 > 0:02:58Straight in.
0:02:58 > 0:03:01Second one...is the sweet one.
0:03:01 > 0:03:02To the sweet half,
0:03:02 > 0:03:06add the zest of two oranges and 50g of poppy seeds.
0:03:06 > 0:03:08That'll do.
0:03:08 > 0:03:11And then I need to work this mix together.
0:03:11 > 0:03:14- Look at the burst of colour in there.- Lovely.
0:03:14 > 0:03:16Such a nice dough.
0:03:16 > 0:03:19You can use any of the citrus fruits in here.
0:03:19 > 0:03:21It's the citrus flavour that drives through
0:03:21 > 0:03:23that darkness of the pretzel,
0:03:23 > 0:03:25and it's what you crave for when you bite into it.
0:03:25 > 0:03:28You've got that crunch of the poppy and then that beautiful flavour,
0:03:28 > 0:03:30whether it's mandarin, satsuma, orange, lemon...
0:03:30 > 0:03:32Or lime, actually - lime would be nice.
0:03:34 > 0:03:37When the zest and seeds have been thoroughly worked into the dough,
0:03:37 > 0:03:38shape into a ball.
0:03:38 > 0:03:40And then place it...
0:03:41 > 0:03:43..back in the bowl.
0:03:43 > 0:03:46And then I'm going to wrap them with food wrap.
0:03:49 > 0:03:50Is it there?
0:03:50 > 0:03:52You know, men can never find anything.
0:03:53 > 0:03:55OK. Rip out the food wrap.
0:03:55 > 0:03:57Could I do that in a machine?
0:03:57 > 0:03:58Think about how long that's just taken me
0:03:58 > 0:04:00to prepare those two doughs.
0:04:00 > 0:04:02But look at your shoulders, at your muscle - I haven't got that.
0:04:02 > 0:04:05The thing is, that's just taken me five minutes -
0:04:05 > 0:04:07if you use a machine, it takes four and a half minutes.
0:04:07 > 0:04:09People at home, if they haven't got a mixer,
0:04:09 > 0:04:11then contact me, and I'll go round there.
0:04:11 > 0:04:13£1,000 a pretzel.
0:04:13 > 0:04:16Leave to prove until doubled in size.
0:04:24 > 0:04:27- Look at those guys.- Gracious.
0:04:27 > 0:04:29You can see how much they grow.
0:04:30 > 0:04:33I'm just going to coat the bench in a little bit of flour.
0:04:33 > 0:04:37Each dough needs to be rolled out and divided into six equal pieces.
0:04:40 > 0:04:42You start with one,
0:04:42 > 0:04:43keep it fat
0:04:43 > 0:04:45and then taper it off.
0:04:46 > 0:04:49Apply some pressure to the dough, working from the middle outwards
0:04:49 > 0:04:52to push out any air bubbles that may have formed.
0:04:54 > 0:04:57That's the sort of shape you look for for a pretzel, OK?
0:04:57 > 0:04:58You then bring it to a U.
0:04:59 > 0:05:02Then you need to twist it twice,
0:05:02 > 0:05:03bring it back on itself...
0:05:04 > 0:05:06..and tack it. All right?
0:05:06 > 0:05:08Lift it up...
0:05:08 > 0:05:10and then just stretch it slightly.
0:05:10 > 0:05:11OK? So, that's one.
0:05:12 > 0:05:14We'll do another one.
0:05:14 > 0:05:17Each piece should be 40cm to 50cm in length.
0:05:17 > 0:05:20Resting them part way allows the gluten to relax,
0:05:20 > 0:05:22preventing them from springing back.
0:05:22 > 0:05:24I was working with guys in Germany
0:05:24 > 0:05:26- who picked it up and did the twist, you know?- Yeah.
0:05:26 > 0:05:29And then they went back, and I did it that way.
0:05:29 > 0:05:31But what I do is I just grab the ends
0:05:31 > 0:05:33and just twist twice
0:05:33 > 0:05:35and then place it on the side,
0:05:35 > 0:05:38pinch it, and then you open it up.
0:05:38 > 0:05:39There's another pretzel.
0:05:40 > 0:05:42Do you want to have a go?
0:05:42 > 0:05:45I'm extremely nervous, and I won't do them as well,
0:05:45 > 0:05:46but I will have a go.
0:05:46 > 0:05:47OK, so grab your dough.
0:05:48 > 0:05:51We'll keep on rolling it all the way.
0:05:51 > 0:05:54- Well, that's not bad. - That's not bad.
0:05:54 > 0:05:55So, you make a U first.
0:05:58 > 0:06:00One hand over the other, over the other.
0:06:00 > 0:06:02Twist it twice...
0:06:04 > 0:06:06..and then tack it to the side.
0:06:08 > 0:06:10HE GIGGLES
0:06:13 > 0:06:15To give the pretzel its characteristic dark colour,
0:06:15 > 0:06:17we need to make a lye.
0:06:17 > 0:06:19We've got a pot here with boiling water inside
0:06:19 > 0:06:20to which I'm going to add bicarbonate of soda.
0:06:20 > 0:06:23The colour of the dough normally would be very much a matte brown.
0:06:23 > 0:06:26You put this in, coat it - it gives it that shine
0:06:26 > 0:06:30and it alters the colour and gives it a very woody-looking finish.
0:06:30 > 0:06:34Add 21g of bicarbonate of soda into seven litres of boiling water.
0:06:36 > 0:06:38You see, it instantly starts frothing up.
0:06:38 > 0:06:40Oh, gracious me.
0:06:40 > 0:06:42Now, I'll start with the savoury ones first.
0:06:42 > 0:06:45Gently drop each pretzel into the boiling water.
0:06:45 > 0:06:47They basically have to be dipped.
0:06:47 > 0:06:50It's not like a bagel where I'm going to poach them in there -
0:06:50 > 0:06:52all it is is a dip.
0:06:52 > 0:06:56Remove onto a baking tray, reshaping if needed.
0:06:56 > 0:06:58While the pretzels are still wet,
0:06:58 > 0:07:00sprinkle 50g of sesame seeds
0:07:00 > 0:07:03and 20g of rock salt over the top.
0:07:03 > 0:07:06Before they go in the oven, they need to be cut -
0:07:06 > 0:07:07this is to let the devil out.
0:07:07 > 0:07:11So, a deep slash right at the base.
0:07:11 > 0:07:13- A straight cut. - It'll open up there as it bakes.
0:07:13 > 0:07:17Now repeat the process with the sweet pretzels.
0:07:17 > 0:07:19As soon as you've got the last one in,
0:07:19 > 0:07:21start bringing the first one out.
0:07:21 > 0:07:22So, it's just literally in and out.
0:07:22 > 0:07:25If you could straighten that one up a little bit for me, Mary.
0:07:25 > 0:07:27You've got hands like asbestos.
0:07:27 > 0:07:29Of course I can - that's no problem.
0:07:31 > 0:07:35The pretzels will need to be baked at 200 degrees.
0:07:35 > 0:07:37Now they're all ready to go into the oven.
0:07:37 > 0:07:40- Well, there's two shelves ready for you.- Thank you very much, Mary.
0:07:42 > 0:07:4520, 25 minutes later, rich, dark colour -
0:07:45 > 0:07:47we should have our pretzels.
0:07:47 > 0:07:49To decorate the sweet pretzels,
0:07:49 > 0:07:53Paul makes some candied orange zest and a syrupy glaze.
0:07:53 > 0:07:57Peel an orange and cut into thin slivers of zest.
0:07:58 > 0:08:00Makes me think I'm making marmalade.
0:08:00 > 0:08:03It's about the only time I cut up peel like this.
0:08:03 > 0:08:06Squeeze the juice from three oranges into a saucepan,
0:08:06 > 0:08:10add 100g of caster sugar and bring to the boil.
0:08:10 > 0:08:12And I'm also going to add now the rind,
0:08:12 > 0:08:15which is just going to soften up.
0:08:15 > 0:08:17Boil for one minute and pass through a sieve.
0:08:17 > 0:08:20Now, this has been softened in the syrup.
0:08:22 > 0:08:26Coat the zest in 25g of caster sugar and leave to dry.
0:08:26 > 0:08:29And that'll be fantastic and beautiful on top of the pretzels.
0:08:29 > 0:08:33Continue to cook the syrup until reduced and sticky.
0:08:33 > 0:08:36- They look...about perfect.- They do.
0:08:36 > 0:08:37Wow, look at them. Gorgeous.
0:08:37 > 0:08:40Nice deep rich brown colour.
0:08:40 > 0:08:42Look at these guys.
0:08:42 > 0:08:45You need to put the syrup on while these pretzels are still hot,
0:08:45 > 0:08:49and these are still hot, so this is the perfect time to put it on.
0:08:49 > 0:08:52Immediately you do that, it sort of brings them alive, doesn't it?
0:08:52 > 0:08:53Yes, absolutely.
0:08:53 > 0:08:57Sprinkle over the candied peel to finish.
0:08:57 > 0:08:59So, at the end of the day, Mary,
0:08:59 > 0:09:01after a hard day's toil,
0:09:01 > 0:09:03you end up with 12 pretzels -
0:09:03 > 0:09:07six savoury with the rock salt and the sesame seed
0:09:07 > 0:09:10and six beautiful sweet ones with the poppy seed and the orange.
0:09:10 > 0:09:12All very rewarding.
0:09:21 > 0:09:24I'll take the savoury one here.
0:09:24 > 0:09:25You can hear the crack on the outside,
0:09:25 > 0:09:28- it's lovely, chewy and soft on the inside.- Mm.
0:09:28 > 0:09:31- I'll give you half of that one. - I love the mahogany colour.
0:09:33 > 0:09:36Mm! I like the soft centre,
0:09:36 > 0:09:39and yet it's all crispy and crackling at the ends.
0:09:39 > 0:09:41- Mm.- Mm.- It's delicious.
0:09:41 > 0:09:42These look good.
0:09:42 > 0:09:45Orange and poppy seed - a wonderful combination.
0:09:45 > 0:09:48And then I'm just going to snap that in half. There we are.
0:09:48 > 0:09:50- Are you going to have half? - Thank you.
0:09:50 > 0:09:54- What a shine from that orange glaze. - Yeah, I know.
0:09:55 > 0:10:00Mm. And just a little bit of spring in the middle and soft.
0:10:00 > 0:10:02- Mm, so good.- They're beautiful.
0:10:02 > 0:10:04The, the poppy seed adds to the texture,
0:10:04 > 0:10:07and then that gorgeous orange flavour comes through -
0:10:07 > 0:10:09it's one of my favourite bakes.
0:10:09 > 0:10:10I'll have some more.
0:10:10 > 0:10:14Now for something that sounds very simple - baked apple -
0:10:14 > 0:10:16but this is a Raymond Blanc recipe,
0:10:16 > 0:10:20so you know there's going to be so much more to it than it sounds.
0:10:20 > 0:10:22ACCORDION MUSIC PLAYS
0:10:31 > 0:10:35The variety I'm using here is called Reine des Reinettes, OK?
0:10:35 > 0:10:37It's the queen of russets.
0:10:37 > 0:10:42Lovely flesh, delicate flavours, and they'll bake brilliantly well.
0:10:42 > 0:10:45- And are you finished melting butter? - Yes, I have it here.
0:10:45 > 0:10:47Although the apples can be baked whole,
0:10:47 > 0:10:49to make them easier to eat
0:10:49 > 0:10:51and to cook them faster and more evenly,
0:10:51 > 0:10:54Raymond trims the bases and removes the cores.
0:10:54 > 0:10:57Voila. So, that's the first part, then.
0:10:57 > 0:11:01Brush butter on your baking tray to stop the apples from sticking.
0:11:01 > 0:11:03Then add a sprinkling of sugar
0:11:03 > 0:11:06which will turn into a caramel sauce as the apples cook.
0:11:06 > 0:11:10So, after, I'll simply just bake it like that,
0:11:10 > 0:11:13or you can brush it with a little bit of butter.
0:11:15 > 0:11:18Roll it in a bit of sugar or cinnamon -
0:11:18 > 0:11:21OK, whatever flavours you want to inside.
0:11:21 > 0:11:24Just it will provide...create a nice little coat.
0:11:24 > 0:11:27Voila. Tres bien.
0:11:27 > 0:11:30What my mum would do, she would just add a bit of that,
0:11:30 > 0:11:32then a bit of sugar.
0:11:32 > 0:11:34Voila.
0:11:34 > 0:11:37Put the apples in the oven at 170 degrees centigrade
0:11:37 > 0:11:39for 30 to 35 minutes.
0:11:40 > 0:11:42No fan - very important
0:11:42 > 0:11:44because the fan is too aggressive.
0:11:44 > 0:11:48It drives the heat inside, and often the apple will burst.
0:11:50 > 0:11:52I'm going to make a caramel sauce.
0:11:52 > 0:11:54The apple will love it, and you will love it too.
0:11:57 > 0:12:01- With your pan on a medium heat, add 50g of sugar.- Tres bien.
0:12:01 > 0:12:04As it melts, it'll turn into a caramel.
0:12:04 > 0:12:07The caramel is nice and blonde now.
0:12:07 > 0:12:10We'll bring it to quite a dark colour.
0:12:10 > 0:12:14When browned, stir in 20g of butter.
0:12:14 > 0:12:17It's going to... See, look at that, look at that.
0:12:17 > 0:12:21Add diced apple and cook for about 30 seconds.
0:12:21 > 0:12:23Don't shake your caramel
0:12:23 > 0:12:26because that temperature is really seriously high.
0:12:26 > 0:12:29With a bit of apple juice.
0:12:29 > 0:12:30Oh, lovely.
0:12:30 > 0:12:32To thicken the caramel,
0:12:32 > 0:12:35add half a teaspoon of arrowroot mixed with a little water.
0:12:35 > 0:12:38Little by little is very important.
0:12:38 > 0:12:40You cannot take away, you can always add.
0:12:40 > 0:12:43It's a great, silly rule, but it works - believe me.
0:12:43 > 0:12:47Voila. We have now a beautiful sauce.
0:12:50 > 0:12:52Next, make a simple garnish
0:12:52 > 0:12:55by toasting cubed wholemeal bread and icing sugar.
0:12:55 > 0:13:00Mix pistachios, almonds - whole and flaked - and icing sugar
0:13:00 > 0:13:03with a few drops of water or Calvados.
0:13:03 > 0:13:07Water is nice, but a little bit of Calvados is much nicer.
0:13:07 > 0:13:08A little bit.
0:13:08 > 0:13:10Sprinkle the garnish on a baking tray
0:13:10 > 0:13:12with an extra dusting of icing sugar.
0:13:12 > 0:13:15To create some amazing textures, colours,
0:13:15 > 0:13:17you go baf, baf - lovely.
0:13:17 > 0:13:21The juices start to run, and it looks delicious,
0:13:21 > 0:13:24but it tastes absolutely amazing.
0:13:24 > 0:13:28Place at the top of the oven for eight minutes until golden.
0:13:32 > 0:13:34So, look at your apples.
0:13:34 > 0:13:37You can see it starts to break up a little bit outside
0:13:37 > 0:13:39and you know it is about ready.
0:13:39 > 0:13:41OK? And you can smell.
0:13:44 > 0:13:45Voila.
0:13:45 > 0:13:47Oh, lovely.
0:13:47 > 0:13:52Food is just not about flavours - it's also about textures,
0:13:52 > 0:13:54and flavours and textures work together
0:13:54 > 0:13:56to create something truly exciting.
0:14:05 > 0:14:08The proof is in the pudding, as they say, so...
0:14:11 > 0:14:13Mm - that's a bloody good apple.
0:14:13 > 0:14:19Melting, moist, and that amazing apple flavour -
0:14:19 > 0:14:21it's absolutely delicious.
0:14:23 > 0:14:25Now, here's a toad in the hole.
0:14:25 > 0:14:26According to early cookery books,
0:14:26 > 0:14:30it was actually pigeon that was first cooked in batter this way,
0:14:30 > 0:14:31but this one from James Martin
0:14:31 > 0:14:34comes with the sausages that we're all used to.
0:14:34 > 0:14:38It really epitomises everything that my family are all about, really.
0:14:38 > 0:14:41We were pig farmers, so we had great pork,
0:14:41 > 0:14:43my grandmother's recipe for a Yorkshire pudding
0:14:43 > 0:14:45and my mother's recipe for a gravy,
0:14:45 > 0:14:47and it is gravy - it's not that fancy jus.
0:14:47 > 0:14:49But the first thing that we're going to do
0:14:49 > 0:14:51is we're going to make the Yorkshire pudding
0:14:51 > 0:14:52and get this tin in the oven.
0:14:52 > 0:14:55So, I use dripping or lard.
0:14:55 > 0:14:58Lard may have fallen out of favour of late,
0:14:58 > 0:15:00but for me, taste is king -
0:15:00 > 0:15:02you simply can't beat it.
0:15:03 > 0:15:04Do NOT use oil.
0:15:05 > 0:15:06Hot oven.
0:15:08 > 0:15:10Now, the Yorkshire pudding batter itself -
0:15:10 > 0:15:14we start off with a mixture of 8oz of plain flour.
0:15:15 > 0:15:17So, I'm going to throw in the eggs.
0:15:17 > 0:15:21Eight eggs, 8oz of flour to a pint of milk.
0:15:25 > 0:15:26Now, this is where this dish
0:15:26 > 0:15:29is sort of perfect for a sort of midweek supper,
0:15:29 > 0:15:32because you do need to leave this to rest in the fridge beforehand.
0:15:34 > 0:15:37This is a Yorkshire pudding recipe straight from Yorkshire itself.
0:15:37 > 0:15:40My granny used to prepare her batter a day in advance -
0:15:40 > 0:15:43and believe me, it makes such a difference.
0:15:44 > 0:15:47The longer it's in the fridge, the better it is,
0:15:47 > 0:15:48because of this next bit.
0:15:48 > 0:15:51The minute you mix flour with eggs or milk,
0:15:51 > 0:15:53it does need chance to relax -
0:15:53 > 0:15:55it's a little bit like making pancakes.
0:15:55 > 0:15:58It toughens up the gluten in the flour,
0:15:58 > 0:16:01and that's why I always make this by hand.
0:16:01 > 0:16:03And then I'm going to add a touch of mustard.
0:16:03 > 0:16:06Now, it's entirely up to you how much mustard you want to put in.
0:16:06 > 0:16:09But I'm just going to add a little bit of grain mustard - no more.
0:16:11 > 0:16:12Let's mix this together.
0:16:14 > 0:16:17And then the milk - always, always in my house...
0:16:18 > 0:16:21..and in my mother's house, and in my grandmother's house,
0:16:21 > 0:16:22it was full-fat milk.
0:16:22 > 0:16:26There is no such thing as semi-skimmed - it's full-fat.
0:16:27 > 0:16:29Southerners drink semi-skimmed.
0:16:30 > 0:16:32Throw the milk in.
0:16:32 > 0:16:34The whole lot. Like that.
0:16:34 > 0:16:36A good pinch of salt.
0:16:39 > 0:16:41And then pop this in the fridge.
0:16:41 > 0:16:45Now, this is where you need to leave it for at least a few hours.
0:16:45 > 0:16:47I like to leave it overnight wherever possible,
0:16:47 > 0:16:49but we end up with this mixture...
0:16:50 > 0:16:52..which has just been left nicely.
0:16:55 > 0:16:57Toad in the hole is a simple recipe,
0:16:57 > 0:17:00but there's nothing wrong with some attention to detail.
0:17:00 > 0:17:03If there's one thing that nobody in my family would dare to skimp on,
0:17:03 > 0:17:05it was the sausages.
0:17:05 > 0:17:07And that's where my, really, love affair
0:17:07 > 0:17:10with food stems from, I suppose.
0:17:10 > 0:17:14Watching my grandmother and my auntie battle it out in the kitchen.
0:17:14 > 0:17:16It was almost like Clash of the Titans, really,
0:17:16 > 0:17:18the two of them arguing in the kitchen,
0:17:18 > 0:17:21but they just used to produce the most amazing food.
0:17:22 > 0:17:24I'm not cooking the sausages all the way through.
0:17:24 > 0:17:26Browning them seals in the flavour
0:17:26 > 0:17:30and ensures this midweek supper will look as good as it tastes.
0:17:30 > 0:17:34And hopefully, now our tin should be hot enough.
0:17:34 > 0:17:35Straight out.
0:17:38 > 0:17:40Pour off any little excess dripping than we need.
0:17:43 > 0:17:44Throw the sausages in.
0:17:45 > 0:17:47And that's the noise that you need.
0:17:47 > 0:17:49SAUSAGES SIZZLE
0:17:51 > 0:17:53- Batter in. - BATTER SIZZLES
0:17:53 > 0:17:57The batter should make that fizzing noise as it hits the tray.
0:17:57 > 0:17:59And then straight back into a hot oven.
0:17:59 > 0:18:02That takes about a good 30 to 40 minutes
0:18:02 > 0:18:03to cook all the way through.
0:18:04 > 0:18:06Whatever you do, do not open this oven
0:18:06 > 0:18:09for at least half an hour until they're ready.
0:18:12 > 0:18:15Right, now we can get on making my mum's onion gravy.
0:18:15 > 0:18:19Slice two onions and brown them off in your spare dripping.
0:18:19 > 0:18:22There's a real art to making proper gravy.
0:18:22 > 0:18:24It's all about layers of flavour,
0:18:24 > 0:18:27and my mum has a real knack of knowing just what to combine
0:18:27 > 0:18:30to make the most of what's in her kitchen cupboard.
0:18:30 > 0:18:34Remember, this is my mother's old recipe,
0:18:34 > 0:18:36so there's no fancy reduction sauces in here.
0:18:36 > 0:18:38I'm going to use some of this.
0:18:39 > 0:18:40Gravy granules.
0:18:43 > 0:18:45Get that mix in. So, 250ml.
0:18:48 > 0:18:49Cold water.
0:18:49 > 0:18:52Deglaze it with a little bit of red wine or white wine.
0:18:57 > 0:18:59Off-the-shelf beef stock like this
0:18:59 > 0:19:01simply didn't exist when I was a kid.
0:19:01 > 0:19:03But it has a great flavour,
0:19:03 > 0:19:06and now, my mum uses it as much as I do.
0:19:06 > 0:19:07And then there's one ingredient
0:19:07 > 0:19:10that, really, I'm not a great fan of this, to be honest -
0:19:10 > 0:19:12particularly on toast -
0:19:12 > 0:19:14but, in this, it really does work.
0:19:15 > 0:19:18So, we just add a good tablespoon.
0:19:18 > 0:19:20And then finally, we can turn the heat down
0:19:20 > 0:19:21and add our gravy granules.
0:19:21 > 0:19:25Now, if there's chefs watching this, this is home cooking, all right?
0:19:27 > 0:19:30Now, we just gently bring this to the boil.
0:19:31 > 0:19:34Not too much, otherwise it's going to go lumpy.
0:19:34 > 0:19:36And then what I think really finishes this off...
0:19:39 > 0:19:40..is butter.
0:19:42 > 0:19:44A nub of butter gives the gravy a lovely shine
0:19:44 > 0:19:47and, of course, makes it taste fantastic.
0:19:53 > 0:19:54It's pretty good, that.
0:19:57 > 0:19:59Now, you can serve whatever veg you want with it, really,
0:19:59 > 0:20:01but...frozen peas...
0:20:02 > 0:20:04..you can't beat them.
0:20:04 > 0:20:06Boil in salted water.
0:20:07 > 0:20:10No more than about sort of 30 seconds to a minute...
0:20:12 > 0:20:15..otherwise they end up like dried little bullets.
0:20:16 > 0:20:17Sauce is nearly there.
0:20:18 > 0:20:20The Yorkshire pudding's looking pretty good.
0:20:20 > 0:20:24Now, the idea of this is, really, is after about 30 minutes,
0:20:24 > 0:20:26just to open the oven door for only about ten seconds,
0:20:26 > 0:20:29then close it and cook it for a further ten minutes.
0:20:29 > 0:20:31That way, you'll let the steam evaporate out of the oven.
0:20:31 > 0:20:33Too much steam will actually cause
0:20:33 > 0:20:35the pudding to collapse in on itself.
0:20:41 > 0:20:43So, we're going to drain these off.
0:20:46 > 0:20:48Really, with peas, frozen peas,
0:20:48 > 0:20:51you just want to show them the heat, really.
0:20:52 > 0:20:53Not allow them to cook too much,
0:20:53 > 0:20:56otherwise they go sort of dried and wrinkly.
0:20:56 > 0:20:57A little bit of butter...
0:20:59 > 0:21:02..in the end - just give it a nice glaze.
0:21:02 > 0:21:03Sauce is ready.
0:21:04 > 0:21:07And so is my gran's fabulous toad in the hole.
0:21:08 > 0:21:11And this is, I think, how Yorkshire pudding should be -
0:21:11 > 0:21:14it should be crispy on the outside, but soft in the middle.
0:21:14 > 0:21:17Now, purists will say that it's got to be crispy all the way through,
0:21:17 > 0:21:18but I disagree with that -
0:21:18 > 0:21:21I think it needs to be almost, like, cakey in the centre.
0:21:21 > 0:21:23And then we've got our lovely buttered peas.
0:21:28 > 0:21:33And then, finally, we've got, of course, Mum's proper gravy.
0:21:33 > 0:21:35And we've got to taste it, haven't we, really?
0:21:42 > 0:21:43You can't beat it.
0:21:43 > 0:21:47And it really is the perfect midweek supper.
0:21:48 > 0:21:51It's rich, it's comforting,
0:21:51 > 0:21:54kids will love it, adults will love it...
0:21:54 > 0:21:57I just need to practise that gravy a bit more.
0:22:05 > 0:22:06Now time for another pudding,
0:22:06 > 0:22:09and this has been a favourite of Rachel Khoo's
0:22:09 > 0:22:11ever since her first days in Paris -
0:22:11 > 0:22:15the delicious French pastry called the chouquette.
0:22:16 > 0:22:19My first chouquette, I experienced it
0:22:19 > 0:22:23when I used to work for a French family as an au pair.
0:22:23 > 0:22:27We'd pick up a little bag of these choux pastry puffs with sugar on it,
0:22:27 > 0:22:30and they're really easy to eat, and you just pop them in your mouth,
0:22:30 > 0:22:32and, yeah, very delicious.
0:22:33 > 0:22:36This choux recipe makes a classic pastry base
0:22:36 > 0:22:39you can also use for profiteroles and eclairs.
0:22:40 > 0:22:45Start off by adding 170ml of water and 170ml of milk,
0:22:45 > 0:22:47a teaspoon of salt and sugar
0:22:47 > 0:22:49and then 100g of butter
0:22:49 > 0:22:51and bring it to the boil.
0:22:51 > 0:22:55And finally, add 170g of flour.
0:22:55 > 0:22:57What will happen, it will start looking like
0:22:57 > 0:22:58really lumpy mashed potatoes.
0:22:58 > 0:23:01You've got to stir quite hard now.
0:23:02 > 0:23:04So you've got to put in a bit of elbow grease.
0:23:04 > 0:23:06It looks good.
0:23:06 > 0:23:08OK, I think that is ready.
0:23:09 > 0:23:13So, I'm going to put it in... my bowl.
0:23:15 > 0:23:16So, now we need to incorporate the eggs,
0:23:16 > 0:23:19but if you add the eggs in right now,
0:23:19 > 0:23:21you're going to scramble it because the dough's really hot,
0:23:21 > 0:23:22so what we're going to do,
0:23:22 > 0:23:26we're just going to stir it a little bit to cool it down.
0:23:26 > 0:23:28This is when a sous chef would be handy -
0:23:28 > 0:23:30this is hard work.
0:23:30 > 0:23:31So, I'm going to add my eggs.
0:23:34 > 0:23:37The mix is going to look like it's curdling.
0:23:37 > 0:23:39So if it looks like it's going wrong,
0:23:39 > 0:23:41you're actually on the right track.
0:23:41 > 0:23:44A lot of mixing with this recipe -
0:23:44 > 0:23:46it's a good workout.
0:23:46 > 0:23:49OK, that is looking good.
0:23:49 > 0:23:51OK, let's do some piping.
0:23:52 > 0:23:56And the easiest way to remember how to hold a piping bag
0:23:56 > 0:23:59is you've got this L-shape with your thumb and your finger.
0:23:59 > 0:24:02- Loser! - SHE GIGGLES
0:24:02 > 0:24:03Think loser, OK?
0:24:03 > 0:24:05And then you're going to turn it around
0:24:05 > 0:24:09and you're going to basically pinch it in there.
0:24:09 > 0:24:12You hold the piping bag nice and straight, 90 degrees,
0:24:12 > 0:24:16and you press, press, press, stop, and then you flick.
0:24:20 > 0:24:23Then give the chouquette a dusting of icing sugar.
0:24:23 > 0:24:27And that icing sugar will create a little sticky layer,
0:24:27 > 0:24:31and that sticky layer will make our nibbed sugar stick.
0:24:31 > 0:24:33Now, this is just refined white sugar
0:24:33 > 0:24:35that you can find in the supermarkets
0:24:35 > 0:24:38but great for baking as it won't melt in the oven.
0:24:38 > 0:24:41I'm going to put some chocolate chips on these here at the end.
0:24:41 > 0:24:45It's not very French, this version with the chocolate chips,
0:24:45 > 0:24:47but it still tastes good.
0:24:47 > 0:24:49If you replace the toppings with cheese,
0:24:49 > 0:24:54you'd get the savoury version - gougere - that the French also love.
0:24:54 > 0:24:57I'm going to dust my chouquette with a second layer of icing sugar
0:24:57 > 0:25:00because it just adds that extra bit of sweetness.
0:25:03 > 0:25:05So, they are ready to go in the oven.
0:25:08 > 0:25:11These little pastry delights are difficult to resist,
0:25:11 > 0:25:13but leave them in the oven for 20 minutes
0:25:13 > 0:25:14till they're completely cooked
0:25:14 > 0:25:16or they'll collapse.
0:25:16 > 0:25:19OK, so, I think the chouquettes are done.
0:25:19 > 0:25:20They are baked.
0:25:22 > 0:25:25Look perfect.
0:25:25 > 0:25:27- BAKING TRAY CLATTERS - Ooh!
0:25:27 > 0:25:29So, they're a lovely golden colour.
0:25:29 > 0:25:33Best eaten when they're warm, so I might just have one right now.
0:25:34 > 0:25:35Mm.
0:25:37 > 0:25:39Delicious.
0:25:39 > 0:25:40That's the perfect chouquette.
0:25:42 > 0:25:45The lightest pastry puffs in Paris.
0:25:45 > 0:25:48Now, who needs romance when you've got sugary delights like this?
0:25:48 > 0:25:50MUSIC: Quand J'etais P'tit by Charles Trenet
0:25:53 > 0:25:55We're going from a French favourite
0:25:55 > 0:25:58to something very Italian - focaccia -
0:25:58 > 0:26:00and nothing really beats baking your own,
0:26:00 > 0:26:04so here's Lorraine Pascale to show us how to do it.
0:26:08 > 0:26:11So, you need 500g of strong white bread flour...
0:26:16 > 0:26:21..and two teaspoons of salt - just table salt's fine...
0:26:24 > 0:26:26..and 7g of yeast.
0:26:29 > 0:26:32And then some oil. Of course, my olive oil.
0:26:34 > 0:26:3580ml of that.
0:26:37 > 0:26:40And lastly, 250ml of warm water.
0:26:42 > 0:26:44So, that goes on the machine for five minutes,
0:26:44 > 0:26:46and if you're kneading it by hand,
0:26:46 > 0:26:48it'll probably take a good ten minutes.
0:26:57 > 0:27:00Just take it off, and I think that's done.
0:27:00 > 0:27:06A good way of checking is to just fold it underneath itself like that,
0:27:06 > 0:27:09and then stick your finger in some flour
0:27:09 > 0:27:11and just stick it in really gently,
0:27:11 > 0:27:15and the dough will spring back pretty much all the way -
0:27:15 > 0:27:17that way you know it's ready to go.
0:27:20 > 0:27:22So, I just want it flat. The focaccia, it can be any shape -
0:27:22 > 0:27:25you can even do this in a tin, if you like, a square tin -
0:27:25 > 0:27:28but I like to do my mine a rough oval shape.
0:27:28 > 0:27:30So, just squidge it down,
0:27:30 > 0:27:33and it does spring back quite a lot,
0:27:33 > 0:27:35but if you just persevere, it will stay there.
0:27:37 > 0:27:38Get my rolling pin.
0:27:40 > 0:27:42Just roll it down, and it keeps springing back,
0:27:42 > 0:27:45but just keep rolling it, every direction.
0:27:45 > 0:27:48So, I need to leave this bread to rise now.
0:27:48 > 0:27:50I like to cover it with clingfilm.
0:27:50 > 0:27:52So many people do it with a tea towel,
0:27:52 > 0:27:55but I find clingfilm is the best way.
0:27:55 > 0:27:57A bit of oil.
0:27:57 > 0:27:58The oil will make sure that
0:27:58 > 0:28:00the clingfilm doesn't stick to the bread.
0:28:03 > 0:28:06It's good to cover it cos it provides a lovely cosy environment
0:28:06 > 0:28:10so the bread can rise - it's nice and warm and airtight.
0:28:10 > 0:28:12But make sure the cling's not too tight
0:28:12 > 0:28:14cos it needs to have that room to grow up a little bit.
0:28:15 > 0:28:17Leave that to rise.
0:28:17 > 0:28:18It takes about half an hour,
0:28:18 > 0:28:21but it depends how warm the environment is.
0:28:21 > 0:28:23I like to leave mine by a preheated oven.
0:28:29 > 0:28:32You can flavour focaccia with all sorts of things
0:28:32 > 0:28:36like olives or sun-dried tomatoes or thyme...
0:28:39 > 0:28:42..but my personal favourite is rosemary.
0:28:48 > 0:28:50Smells so good.
0:28:51 > 0:28:52OK, I think my bread's ready.
0:28:54 > 0:28:57It's lovely and pillowy. Look at that.
0:28:58 > 0:29:00Oh...
0:29:00 > 0:29:03So, focaccia has these dimples in it,
0:29:03 > 0:29:05and you can just use your fingers.
0:29:05 > 0:29:09So, put them in the flour so the dough doesn't stick to them.
0:29:10 > 0:29:14And then...just do whatever pattern you like.
0:29:14 > 0:29:16Straight lines does look better, though.
0:29:20 > 0:29:22And then, the rosemary.
0:29:24 > 0:29:27So, just take your rosemary sprig, like that...
0:29:27 > 0:29:28and then snip...
0:29:31 > 0:29:33..a little bit and stick it in the holes.
0:29:34 > 0:29:38For the next ones, I like to pinch off the rosemary leaves
0:29:38 > 0:29:42so you don't get the stubby cut off bit of the branch,
0:29:42 > 0:29:46and this is just going to infuse the bread with so much flavour.
0:29:50 > 0:29:53OK. Then some sea salt.
0:29:53 > 0:29:55Put a nice sprinkle.
0:29:56 > 0:29:59Extra flavour, and it looks really good too.
0:29:59 > 0:30:03Then this goes into the oven at 200 degrees for about 25 minutes.
0:30:13 > 0:30:16I've been e-mailing with some friends,
0:30:16 > 0:30:19and I've been telling them about my soon-to-be-ready focaccia.
0:30:19 > 0:30:22So I've promised them, when it's done, I'll send them a picture.
0:30:50 > 0:30:52It's the Hairy Bikers next
0:30:52 > 0:30:54who are baking a dish that uses curds.
0:30:54 > 0:30:58Traditionally, of course, curds are a by-product of cheesemaking,
0:30:58 > 0:31:00but the boys here are making their own.
0:31:00 > 0:31:03We love it. We love it.
0:31:03 > 0:31:06If Miss Muffet was here, she'd be stood on a tuffet -
0:31:06 > 0:31:09that's all I can say, because this is epic.
0:31:09 > 0:31:11Now, you might have trouble getting curds.
0:31:11 > 0:31:13You know, one day there was a dairy on every corner.
0:31:13 > 0:31:15You said, "Ee, prithee thee, sire.
0:31:15 > 0:31:18"Could thou taketh myself a bucket of curds?"
0:31:18 > 0:31:20And you'd go back and make your curd tart.
0:31:20 > 0:31:24So, first off, we're going to show you how to make curds.
0:31:24 > 0:31:25Add the milk to the pan.
0:31:27 > 0:31:30Now, this is whole milk - that's quite important, this.
0:31:30 > 0:31:31Oh, aye, the fat stuff.
0:31:31 > 0:31:35- Is there another milk there? - Yeah, more milk.
0:31:35 > 0:31:38And we're going to put lemon juice into that milk,
0:31:38 > 0:31:40and do you know what's going to happen?
0:31:40 > 0:31:41It's going to curdle.
0:31:41 > 0:31:45- You see?- Do you get it? - Curds...- Curds, curdle.
0:31:45 > 0:31:47I mean, Samuel Pepys...
0:31:47 > 0:31:50he used to sit in with a barrel of curds and whey -
0:31:50 > 0:31:51it was an interesting snack.
0:31:51 > 0:31:54We bring this milk gently - and that's key -
0:31:54 > 0:31:57gently up to a simmer.
0:31:57 > 0:32:00Take it off the heat, and then as soon as that happens,
0:32:00 > 0:32:02Dave is going to put some lemon juice in it.
0:32:02 > 0:32:08Four tablespoons of lemon juice to about a litre and a half of milk.
0:32:08 > 0:32:11And this'll give us curds. It'll also give us whey as well.
0:32:11 > 0:32:15- We're going to chuck the whey away. - THEY LAUGH
0:32:15 > 0:32:17- You could always take them to a rail-whey station!- Yes!
0:32:17 > 0:32:20- Ey, we're having a whale of a time, aren't we?- Yeah.
0:32:20 > 0:32:23Right. That's lemon juice.
0:32:23 > 0:32:25Right, we just wait for that to come to a simmer now.
0:32:28 > 0:32:32# Oh, yeah, it is me in the Somersby... #
0:32:32 > 0:32:35DAVID MUMBLES LYRICS
0:32:36 > 0:32:37Nowt much we can do, really.
0:32:37 > 0:32:40No, no, you're probably as bored now as we are.
0:32:40 > 0:32:41- Kingy.- What?
0:32:41 > 0:32:44Let's play the alphabet game, but with cheese!
0:32:44 > 0:32:47- I hate the alphabet game. - A is for...
0:32:47 > 0:32:50- MASTERMIND THEME PLAYS - See, first one to think of a letter
0:32:50 > 0:32:52- with a cheese beginning with A. - Applewood.
0:32:52 > 0:32:55Yes, but is that...? Yeah, I'll let you have Applewood.
0:32:55 > 0:32:57B. Boursin.
0:32:57 > 0:32:59C. Cheddar.
0:32:59 > 0:33:01- D...- Dolcelatte.
0:33:01 > 0:33:03Oh, no, you can't, you can't... That was my go.
0:33:04 > 0:33:06I.
0:33:08 > 0:33:10Let's forget I. Hold on.
0:33:11 > 0:33:13- That's it.- That's it. We're there.- We're off.
0:33:13 > 0:33:18Now, to that, add four tablespoons of lemon juice sans le pip.
0:33:18 > 0:33:21One...two...
0:33:21 > 0:33:23three...
0:33:23 > 0:33:24four.
0:33:24 > 0:33:27- Oh, the milk's going!- And stir.
0:33:27 > 0:33:30Oh, look at that. No, no, no. Look. Look in there - it's happening.
0:33:30 > 0:33:31Look at that. It's curdled.
0:33:31 > 0:33:35Now, don't stir it too vigorously,
0:33:35 > 0:33:42because you want those curds to be as whole as they can.
0:33:42 > 0:33:44Yeah, you see how the bits are getting a bit bigger?
0:33:46 > 0:33:49Now, pour the curds and whey into the muslin.
0:33:52 > 0:33:54So, just let that go through.
0:33:56 > 0:33:58And leave it to cool for about an hour.
0:33:58 > 0:33:59T.
0:34:02 > 0:34:05- Triangle cheese.- No.- Oh.
0:34:06 > 0:34:08Let's go W. Wensleydale!
0:34:10 > 0:34:12- Z.- Zo, zor...
0:34:12 > 0:34:14I don't there's a cheese beginning with Z.
0:34:14 > 0:34:16Oh, there's got to be, somewhere in the world.
0:34:16 > 0:34:19We could do accompaniments to cheese.
0:34:19 > 0:34:20Apple!
0:34:20 > 0:34:22Oh, God, that's quite enough.
0:34:22 > 0:34:23Just like the Scottish crowdie,
0:34:23 > 0:34:26the curds are bagged up and left to drain.
0:34:26 > 0:34:27I wonder...
0:34:28 > 0:34:30That's it.
0:34:30 > 0:34:33- Now, if you get a piece of string, Kingy...- Right.
0:34:34 > 0:34:36We take that to the fridge
0:34:36 > 0:34:38and you tie that to one of the shelves
0:34:38 > 0:34:41suspended over a bowl and leave it overnight.
0:34:41 > 0:34:43And honestly, the next day,
0:34:43 > 0:34:47you'll have a bowl full of whey and you'll have a ball of curds.
0:34:47 > 0:34:50- Wahey!- I did one yesterday. - Oh, did you?- Yeah.
0:34:50 > 0:34:53- We can start making tarts. - Oh!- Me on pastry, as usual.
0:34:53 > 0:34:56- And I'll be on the filling.- Woo!
0:34:56 > 0:34:58- Crack on.- Egg in bowl.
0:34:58 > 0:34:59Just give this a bit of a whizz.
0:35:02 > 0:35:04Food processor.
0:35:04 > 0:35:05Flour goes in -
0:35:05 > 0:35:07plain, because it's pastry, and we don't want a rise on.
0:35:07 > 0:35:11For the pastry, we're using 175g of plain flour.
0:35:11 > 0:35:15Now, all I've got in here is butter, caster sugar.
0:35:15 > 0:35:17We're going to cream it together,
0:35:17 > 0:35:20and then we're going to start to build our little bits up.
0:35:22 > 0:35:25Bring the ingredients together using an electric whisk.
0:35:25 > 0:35:28I'm going to cube the butter into the processor,
0:35:28 > 0:35:31then give it a whizz until breadcrumbs are formed.
0:35:33 > 0:35:36And also, because it's a sweet pastry,
0:35:36 > 0:35:39we're going to put in two teaspoons of sugar.
0:35:39 > 0:35:40One...
0:35:42 > 0:35:43..two.
0:35:44 > 0:35:46Give this a whizz.
0:35:53 > 0:35:55I add an egg bit by bit,
0:35:55 > 0:35:57and a bowl of pastry will miraculously appear!
0:36:09 > 0:36:11Now, look at that.
0:36:11 > 0:36:13How clean that processor is.
0:36:13 > 0:36:16And all that's left there is a ball of pastry.
0:36:16 > 0:36:19Now, this pastry I've put in fridge to rest for half an hour,
0:36:19 > 0:36:21then I can roll out and make the bed for the tart.
0:36:23 > 0:36:24Now, while Dave's doing that,
0:36:24 > 0:36:28all I'm going to do is just very gradually...add...
0:36:30 > 0:36:33..an egg, but do it gradually, yeah?
0:36:33 > 0:36:35And then give it a good whisk after each addition.
0:36:39 > 0:36:42To that, I'm going to add half a teaspoon of nutmeg.
0:36:42 > 0:36:44Nutmeg's interesting.
0:36:44 > 0:36:46Do you know, it'll last for up to ten years
0:36:46 > 0:36:49as long as you don't start grating it.
0:36:49 > 0:36:51Nutmeg need never become a cupboard monster.
0:36:51 > 0:36:52No, that's true.
0:36:52 > 0:36:55Pastry that has been rested.
0:36:55 > 0:36:56Roll out.
0:36:56 > 0:37:00To the beaten egg mixture, add the zest of half a lemon.
0:37:01 > 0:37:03OK, give that a stir through.
0:37:03 > 0:37:06Then add a heaped tablespoon of dried mixed fruit
0:37:06 > 0:37:08and stir that in too.
0:37:09 > 0:37:12And then we're going to mix in our curd.
0:37:12 > 0:37:15Look at that. Beautiful. Beautiful.
0:37:15 > 0:37:17And, you know, how many recipes can you say
0:37:17 > 0:37:21that you've made your own cheese when you're doing cheese cookery?
0:37:21 > 0:37:24There is a certain wonderful self-satisfaction to this,
0:37:24 > 0:37:26actually - making your own cheese.
0:37:26 > 0:37:29- As you say, it's lovely. - Ey, it's a bit La Boheme, in't it?
0:37:29 > 0:37:31Now, I'm going to line this plate
0:37:31 > 0:37:33with my sweet shortcrust butter pastry.
0:37:33 > 0:37:35It's perfectly easy to handle.
0:37:36 > 0:37:38Put it onto a tin plate.
0:37:38 > 0:37:42You know, you can do it with a china plate or a pot plate.
0:37:42 > 0:37:43I've found with this tin plate, though,
0:37:43 > 0:37:45nice thing is, you don't have to grease it
0:37:45 > 0:37:47and it doesn't get stuck.
0:37:48 > 0:37:50Lift it up in that flamboyant fashion
0:37:50 > 0:37:52as beloved by grandmothers everywhere...
0:37:52 > 0:37:53and trim the edge off.
0:37:55 > 0:37:58- All right, mate. - I'm nearly ready too.
0:38:00 > 0:38:02That looks a bit plain, so we're just going to do
0:38:02 > 0:38:05a nice pinch and tuck on the edge like this.
0:38:05 > 0:38:10Almost mechanical-looking finish to the side of your pies.
0:38:10 > 0:38:12You know, it's using your body as a template.
0:38:12 > 0:38:15Now, look at that - that's pastry craft for you.
0:38:15 > 0:38:16Fantastic, mate, fantastic.
0:38:16 > 0:38:19- Top your curds in, son. - There we are.- Ooh!
0:38:19 > 0:38:22- What a cheesy mess that looks. - Doesn't it? It's great.
0:38:22 > 0:38:23There's no need to mess with it too much -
0:38:23 > 0:38:25it'll just find its own level.
0:38:26 > 0:38:28Put the curds in the centre of the pastry case.
0:38:29 > 0:38:31There we are. One curd tart.
0:38:31 > 0:38:33Just pop that in the oven, preheated -
0:38:33 > 0:38:37160 degrees Celsius for 35 minutes,
0:38:37 > 0:38:41and then leave it for 30 minutes to cool before serving.
0:38:41 > 0:38:44The curds will rise up, and the pastry should be golden.
0:38:44 > 0:38:47MUSIC: Cheesecake by Louis Armstrong
0:38:52 > 0:38:54- YORKSHIRE ACCENT:- 'Ey up, lad.
0:38:54 > 0:38:57'That'll be Yorkshire curd tart ready for getting out of th' oven.
0:38:57 > 0:38:59'Ee, mother!'
0:38:59 > 0:39:01- Look at that.- 'Ee, by gum.
0:39:01 > 0:39:04- 'Look at him, ey? - Look at it.- Oo, ee.'
0:39:06 > 0:39:08- That's...that's rather beautiful, isn't it?- Isn't it?
0:39:08 > 0:39:11Shall we put it outside? We could put it outside, couldn't we?
0:39:11 > 0:39:12Like they used to in the old days.
0:39:14 > 0:39:17- Should we?- Yeah, go on. - Open the door, mate.
0:39:23 > 0:39:25- How about...- What?
0:39:25 > 0:39:28..diseases and complications?
0:39:28 > 0:39:29I'll start. Arthritis.
0:39:30 > 0:39:33B. Bubonic plague.
0:39:33 > 0:39:34Cholera.
0:39:34 > 0:39:35Diphtheria.
0:39:37 > 0:39:39- HE CHUCKLES - Impetigo.
0:39:40 > 0:39:43J. Jaundice.
0:39:43 > 0:39:46Let's go and get the curd tart, ey, shall we?
0:39:51 > 0:39:52It's a nice cutter.
0:39:56 > 0:40:01The thing about Yorkshire curd tart is you get a nice slice out of it.
0:40:01 > 0:40:04No messing about, you know, leaving half of it behind.
0:40:04 > 0:40:06Look at that.
0:40:06 > 0:40:08- It's a tidy tart.- Aw, it is.
0:40:09 > 0:40:11- YORKSHRE ACCENT:- 'This is it.'- It is.
0:40:11 > 0:40:13'This is British cheesecake, this.
0:40:13 > 0:40:16- 'Ee. It'll never catch on.- No.'
0:40:16 > 0:40:17- Nice pastry.- Lovely.
0:40:17 > 0:40:20- Nice texture, actually.- Mm.
0:40:20 > 0:40:22- Fruit's plumped up.- Mm.
0:40:22 > 0:40:25It's quite grown-up, isn't it? It's quite an old-fashioned flavour.
0:40:25 > 0:40:28Yes, that's it - nutmeg, you know, lemon zest.
0:40:28 > 0:40:31Cheesecake, but real cheesecake.
0:40:31 > 0:40:33That is best of British.
0:40:33 > 0:40:35HE SLAMS FORK DOWN
0:40:37 > 0:40:40There it is - the Yorkshire curd tart,
0:40:40 > 0:40:43a very proper cheesecake.
0:40:43 > 0:40:46It may look fiddly to make, but it's definitely worth it.
0:40:48 > 0:40:50Well, we've reached today's final bake,
0:40:50 > 0:40:53and is there ever really a better thing to end on
0:40:53 > 0:40:55than chocolate cake?
0:40:55 > 0:40:59You start off with 50g of the best cocoa
0:40:59 > 0:41:02and 125ml of boiling water -
0:41:02 > 0:41:03that's about half a cup of each.
0:41:03 > 0:41:08Just whisk the two together until you've got a thick but smooth paste.
0:41:11 > 0:41:14Measure out 150g of ground almonds,
0:41:14 > 0:41:17and then add half a teaspoon of bicarb
0:41:17 > 0:41:18and a pinch of salt.
0:41:18 > 0:41:21I just dibble these together with my fingers to mix.
0:41:25 > 0:41:27Now, in a large bowl,
0:41:27 > 0:41:29put in 200g of sugar
0:41:29 > 0:41:34and add to that 150ml of regular olive oil,
0:41:34 > 0:41:37or indeed, specifically, light and mild olive oil.
0:41:37 > 0:41:39It sounds quite odd to be using olive oil in a cake,
0:41:39 > 0:41:41but it really works.
0:41:41 > 0:41:43The cocoa is quite bitter,
0:41:43 > 0:41:45and the roundedness of the olive oil
0:41:45 > 0:41:48really gives a mellow, rich taste to the cake.
0:41:51 > 0:41:56Add three eggs, and then whisk ferociously.
0:41:57 > 0:41:59I let this go for quite a while
0:41:59 > 0:42:03until the consistency is almost of a voluminous mayonnaise.
0:42:06 > 0:42:11Now is the time, on a lower speed, to whisk in the cocoa mixture,
0:42:11 > 0:42:15and suddenly, all that yellow batter goes rich and chocolaty and brown.
0:42:18 > 0:42:21Add the bowl of dry ingredients
0:42:21 > 0:42:24and pour into a greased and lined cake tin.
0:42:24 > 0:42:26This is a very, very runny liquid.
0:42:26 > 0:42:28Do not be alarmed -
0:42:28 > 0:42:32it's the consistency that makes the cake so melting later.
0:42:34 > 0:42:36Cook for 40 to 45 minutes,
0:42:36 > 0:42:39by which time the sides will be slightly coming away
0:42:39 > 0:42:41and the centre of the cake will be set
0:42:41 > 0:42:45but still very desirably squidgy inside.
0:42:51 > 0:42:55Right, I've got my coffee ice cream, armed with a scoop,
0:42:55 > 0:42:57and my chocolate cake, just its dark beauty
0:42:57 > 0:43:00just seen under that dusting of icing sugar.
0:43:00 > 0:43:01You know what Mae West said -
0:43:01 > 0:43:03"Too much of a good thing can be wonderful."
0:43:05 > 0:43:07That's all we have time for today.
0:43:07 > 0:43:10Do join me again next time. Bye-bye.