0:00:02 > 0:00:04The wonderful smell of bread, just out of the oven,
0:00:04 > 0:00:09the perfect pie crust, the snap of a biscuit and of course cakes.
0:00:09 > 0:00:13Cakes of all shapes and sizes and for every occasion.
0:00:13 > 0:00:16We've got something for all the senses here,
0:00:16 > 0:00:20as we celebrate some of the Best Bakes Ever.
0:00:42 > 0:00:45Hello and welcome to the show.
0:00:45 > 0:00:46Here's a little look at some of
0:00:46 > 0:00:49the great bakes we've got coming up today.
0:00:49 > 0:00:53Rachel Khoo is baking some delicious cheese and potato nests.
0:00:53 > 0:00:56The Hairy Bikers show us how to make a homity pie.
0:00:56 > 0:00:58Throw me a piece of karma, man.
0:01:02 > 0:01:03You see?
0:01:03 > 0:01:05And now it's gone.
0:01:05 > 0:01:09And Simon Hopkinson has got a wonderful baked pappardelle for us.
0:01:09 > 0:01:11And for pudding,
0:01:11 > 0:01:16Michel Roux Jr has a fantastic looking strawberry souffle.
0:01:16 > 0:01:19We've got fudge brownies from Lorraine Pascale.
0:01:19 > 0:01:21Oh, look at that!
0:01:21 > 0:01:24I'll have that later with a teaspoon.
0:01:24 > 0:01:27And Mary Berry and Paul Hollywood give a masterclass
0:01:27 > 0:01:30in baking a three-tiered chocolate fudge gateau.
0:01:31 > 0:01:35But we're starting today with two great bakes from James Martin,
0:01:35 > 0:01:38with help from his two friends, Simon and Jamie.
0:01:38 > 0:01:42One is a classic Italian pizza and the other is a calzone.
0:01:42 > 0:01:45You've brought with you a selection of chillies over here.
0:01:45 > 0:01:49I was intrigued to know the hottest chilli in the world.
0:01:49 > 0:01:52- It's a Trinidad scorpion. - Which is which one?
0:01:52 > 0:01:55- Very much like this one here.- That's the one we stay out of, is it?
0:01:55 > 0:01:57Yes, we really don't want to eat that one,
0:01:57 > 0:01:59it's all crinkly and it's pretty hot.
0:01:59 > 0:02:02So, what do you do with this? What's the point of it?
0:02:02 > 0:02:05The guys in Trinidad, the way they cook with them, is they put
0:02:05 > 0:02:09some pinpricks in them and use one chilli to spice seven pots of stew.
0:02:09 > 0:02:10You would never eat this as it is?
0:02:10 > 0:02:15I've tried it, it's not something I would do again, that's for sure.
0:02:15 > 0:02:18We're going to cook an authentic sort of Margherita pizza,
0:02:18 > 0:02:21but with the addition of some of your chillies.
0:02:21 > 0:02:24And then do a nice little lobster calzone.
0:02:24 > 0:02:26With whatever you fancy putting in, really.
0:02:26 > 0:02:29The first thing I want to do is make our pizza dough.
0:02:29 > 0:02:30I use 00 flour for this.
0:02:30 > 0:02:34It's a combination. I think the best pizzas come from a place
0:02:34 > 0:02:37called San Michele which is in Naples.
0:02:37 > 0:02:39It's an amazing pizzeria.
0:02:39 > 0:02:42There's a queue a mile long. They do about 2,000 pizzas, but the only do
0:02:42 > 0:02:46two different types of pizzas - with cheese or without cheese, that's it.
0:02:46 > 0:02:48But this is the pizza dough I got from there.
0:02:48 > 0:02:52So, 00 flour, 800g, 200g of semolina flour.
0:02:52 > 0:02:55A pinch of sugar.
0:02:55 > 0:02:57A pinch of salt. Then they use dried yeast as well,
0:02:57 > 0:03:02so basically you just take the dried yeast and chuck it in.
0:03:02 > 0:03:06So, for this one, there's about 14g of dried yeast.
0:03:06 > 0:03:10The key to this, really, it's a bit like the stove behind me,
0:03:10 > 0:03:12you need to have prepared this in advance.
0:03:12 > 0:03:15So you need to stick it on to a machine
0:03:15 > 0:03:17and in we go with the warm water.
0:03:17 > 0:03:19And you need to make this into a dough.
0:03:19 > 0:03:24What you're creating is a little sort of sourdough, really, for this.
0:03:26 > 0:03:28If you don't have a fancy mixer,
0:03:28 > 0:03:30this dough is easily kneaded by hand.
0:03:30 > 0:03:34And that's the sort of texture we're looking at for our dough.
0:03:34 > 0:03:35Mould it up into little balls,
0:03:35 > 0:03:38and then we'll make our sauce to go with this.
0:03:38 > 0:03:41Many people, when they're making pizzas, cook tomatoes down
0:03:41 > 0:03:44with onions and garlic and anything like that.
0:03:44 > 0:03:46But when you actually see this made properly,
0:03:46 > 0:03:50and for real in Italy, they use San Marzano tomatoes.
0:03:51 > 0:03:55Sam Marzano are a type of Italian plum tomato.
0:03:55 > 0:03:59Sweeter flavoured and less seeds than other varieties.
0:03:59 > 0:04:02You don't need to add anything else to make your Margherita sauce.
0:04:04 > 0:04:08You just blitz this into a puree and you've got your finished article.
0:04:08 > 0:04:11Then with the dough, you need to leave it to prove,
0:04:11 > 0:04:13and leave it to prove in the fridge,
0:04:13 > 0:04:15and that's where you get that sort of sourness.
0:04:15 > 0:04:19Crisp on the outside, nice and crispy, but also soft in the middle.
0:04:19 > 0:04:21I need you to pick a chilli.
0:04:21 > 0:04:23What are we going to go for for our first pizza?
0:04:23 > 0:04:25- This is a little Margherita. - How hot do you like?
0:04:25 > 0:04:28- Well, not that hot, really. - I'll give you a choice of two here.
0:04:28 > 0:04:31You've got a lovely Caribbean flavoured habanero, quite hot,
0:04:31 > 0:04:33or a sort of standard garden-centre Apache.
0:04:33 > 0:04:38I'll try one of your habaneros. We'll try that one, shall we?
0:04:38 > 0:04:40Tell me about the seeds in chilli.
0:04:40 > 0:04:42Do we take these out or leave them in?
0:04:42 > 0:04:45The seeds give a kind of bitterness taste.
0:04:45 > 0:04:48In terms of the heat, the heat is in the tissues surrounding the seeds.
0:04:48 > 0:04:51So when you take the seeds out, you are taking the tissue out as well,
0:04:51 > 0:04:54so it's making the chilli slightly less hot, more bearable,
0:04:54 > 0:04:58and you get more of the flavour of the chilli than just the heat.
0:04:58 > 0:05:02'A classic Margherita pizza needs mozzarella.
0:05:02 > 0:05:05'But I like to add another great Italian cheese to the mix -
0:05:05 > 0:05:07'Pecorino.'
0:05:07 > 0:05:10It's like a salted Parmesan, really.
0:05:13 > 0:05:17It's quite unusual. You can buy it from the supermarket.
0:05:17 > 0:05:21It is unusual, but actually it's the salt, really, that benefits
0:05:21 > 0:05:23the pizza, I think, more than anything else.
0:05:23 > 0:05:25We need to grate a bit of this.
0:05:25 > 0:05:29'Lightly cover your pizza base with the tomato sauce.
0:05:29 > 0:05:33'Roughly-torn mozzarella and some of that habanero chilli.
0:05:33 > 0:05:36'Grated pecorino and fresh basil next.
0:05:36 > 0:05:40'Finally, finish with some peanut oil. Why peanut?
0:05:40 > 0:05:43'Well, that's what the old guy used in the Naples restaurant,
0:05:43 > 0:05:45so who am I to argue?
0:05:48 > 0:05:51So, you get plenty of flour on your pizza shovel.
0:05:51 > 0:05:52You can do this at home,
0:05:52 > 0:05:54you don't need a fancy pizza oven that I've got.
0:05:54 > 0:05:56But a pizza stone is really good.
0:05:57 > 0:06:00Put that on the pizza shovel. This is a bit of DIY, this.
0:06:00 > 0:06:04I learnt this from that old boy in that Italian restaurant.
0:06:04 > 0:06:06Basically, when you throw it in the oven, just pull it back
0:06:06 > 0:06:09and the pizza should, in theory, just slide off.
0:06:13 > 0:06:16I mean, this then is hotter than hell, trust me.
0:06:16 > 0:06:19You think those chillies are hot, this is about 500 degrees.
0:06:19 > 0:06:22And when it's fully hot, this will cook in about 20-30 seconds.
0:06:22 > 0:06:26So at home, use a pizza stone, put your oven on as high as possible,
0:06:26 > 0:06:28as hot as it will possibly go.
0:06:35 > 0:06:40Pizza done, it's time to cut a slice. And I have the perfect tool.
0:06:40 > 0:06:42This is the random sort of gift...
0:06:42 > 0:06:46What do you get a chef that's got all the gadgets in the world?
0:06:46 > 0:06:51Thanks, sis, I get myself a pizza cutter in the shape of a car.
0:06:51 > 0:06:53You can use it for the very, very first time.
0:06:53 > 0:06:56See, unlike a lot of things I get from my sister at Christmas,
0:06:56 > 0:06:59this actually works, which is a first for me.
0:06:59 > 0:07:02So dive in. Tell us what you think.
0:07:02 > 0:07:05That tastes good, you can really taste that cheese.
0:07:05 > 0:07:07The cheese is really good. What about your chilli?
0:07:07 > 0:07:09You've got the lovely flavour of the habanero
0:07:09 > 0:07:12and a bit of after-heat coming in. Definitely worth a try.
0:07:12 > 0:07:14My next pizza is a calzone -
0:07:14 > 0:07:18a folded pizza which you can stuff with different fillings.
0:07:18 > 0:07:22And the boys have a perfect sauce to go in it.
0:07:22 > 0:07:26For fish dishes, I'd pick my mango, the mango sauce.
0:07:26 > 0:07:30It's quite sweet. We've got some mustard in there.
0:07:30 > 0:07:33And we've got some onion, some vinegar, and some yellow habaneros.
0:07:33 > 0:07:35Very good flavour, works very well with fish.
0:07:35 > 0:07:38I'm going to have a bit now. You can taste this as it is,
0:07:38 > 0:07:39it's not going to blow my head off, is it?
0:07:39 > 0:07:42No, not at all. It's about a moderate heat. You will be fine.
0:07:42 > 0:07:46- It's quite hot, though, isn't it? - You wouldn't use too much.
0:07:48 > 0:07:50And then we've got the lobster here,
0:07:50 > 0:07:52which I'm basically just going to chop up.
0:07:53 > 0:07:56And you put lobster, lobster tail.
0:07:56 > 0:08:00You see, this is a fancy calzone. And then grab loads of basil.
0:08:00 > 0:08:02Get in some of this peanut oil,
0:08:02 > 0:08:04cos I think that makes a difference as well.
0:08:04 > 0:08:08And then we'll put more of this Pecorino cheese...
0:08:08 > 0:08:10over the top.
0:08:10 > 0:08:12That is quite warm, isn't it, really?
0:08:12 > 0:08:14You don't need too much of it.
0:08:14 > 0:08:15JAMES COUGHS
0:08:15 > 0:08:19- It's the hottest I go.- Now you tell me, now I've put it in here!
0:08:20 > 0:08:23'Once all the ingredients are on the pizza, fold it in half
0:08:23 > 0:08:26'and pinch around the edges to seal.'
0:08:26 > 0:08:27Hot oven.
0:08:27 > 0:08:29In there.
0:08:32 > 0:08:34About five minutes. I need a drink.
0:08:35 > 0:08:36Look at that.
0:08:36 > 0:08:40For anyone who's just turned on, a Cornish pasty.
0:08:41 > 0:08:43'Now, will this one be too hot to handle?'
0:08:46 > 0:08:48You see, you're wary now, you see?
0:08:48 > 0:08:51Actually, the mango works really well with that, doesn't it?
0:08:51 > 0:08:54- Yeah.- Some lobster in there as well.- Lovely.
0:08:56 > 0:08:58It tastes really good, doesn't it?
0:08:58 > 0:09:00'I think those two pizzas with the chilli kick
0:09:00 > 0:09:04'could grace the menu of any pizza restaurant in Napoli.
0:09:04 > 0:09:07'And they'd definitely knock the crusts off any takeaway.
0:09:07 > 0:09:10'Just remember to avoid that Trinidad scorpion,
0:09:10 > 0:09:12'cos it's got a bit of a sting.'
0:09:12 > 0:09:15Don't go near it, you've been warned.
0:09:15 > 0:09:16Trust me.
0:09:17 > 0:09:20Now for a classy and rich pudding.
0:09:20 > 0:09:22From the kitchen of Michel Roux Jr,
0:09:22 > 0:09:25it's what he calls the ultimate strawberry pudding.
0:09:25 > 0:09:29A strawberry souffle with crumble topping and clotted cream.
0:09:29 > 0:09:32For this recipe, I'm using the variety Finesse.
0:09:32 > 0:09:36These are a variety you can get on your supermarket shelves,
0:09:36 > 0:09:37so I recommend you give them a go.
0:09:37 > 0:09:41But I'm going to start off by hulling them and cooking them.
0:09:41 > 0:09:45Finesse strawberries are a ruby red, with a good orangey flavour,
0:09:45 > 0:09:50perfect for tarts or a rich creamy dessert, just like this one.
0:09:50 > 0:09:53That lovely red colour that Finesse has got.
0:09:53 > 0:09:56To begin my souffle, I heat the strawberries
0:09:56 > 0:09:58with sugar and a squeeze of lemon.
0:09:59 > 0:10:02The reason why we're cooking these strawberries is to make it
0:10:02 > 0:10:06almost like a jam, but not quite as sweet and sticky.
0:10:06 > 0:10:10And that is going to hold up and give all the flavour to the souffle.
0:10:10 > 0:10:14After gently simmering for five minutes, I'm going to just
0:10:14 > 0:10:18take out a few of these strawberries for the garnish of the souffle.
0:10:18 > 0:10:20I then blitz the rest in a blender
0:10:20 > 0:10:23and sieve the sauce before reheating it.
0:10:23 > 0:10:25Right, that's boiled, as you can see,
0:10:25 > 0:10:30and it's gone to like a jam consistency, a thin jam consistency.
0:10:30 > 0:10:33Now, some people panic at the thought of the souffle.
0:10:33 > 0:10:37But my method is very straightforward and simple.
0:10:37 > 0:10:39I start by letting the sauce cool,
0:10:39 > 0:10:43while I whisk some egg whites before beating them into the sauce.
0:10:44 > 0:10:48Even professional kitchens have disasters with souffles.
0:10:50 > 0:10:53This isn't foolproof, but almost.
0:10:53 > 0:10:56First of all, we take about a third of the egg whites
0:10:56 > 0:11:01and we really do beat it in to this set strawberry puree.
0:11:03 > 0:11:06Then we take the rest of the egg whites...
0:11:08 > 0:11:10..and fold it in gently,
0:11:10 > 0:11:13always working swiftly.
0:11:13 > 0:11:14That's just enough.
0:11:14 > 0:11:18You can see it's light, it's fluffy, it's holding,
0:11:18 > 0:11:21and there are no lumps of egg whites in there.
0:11:21 > 0:11:23I then spoon the mixture into ramekins
0:11:23 > 0:11:26and pop in the strawberries I set aside earlier.
0:11:26 > 0:11:29When you dive in there with your spoon
0:11:29 > 0:11:33and you pull out this strawberry, it's nothing but pleasure.
0:11:33 > 0:11:35Fill up the ramekins and smooth them off.
0:11:35 > 0:11:37And here's another tip for the perfect souffle.
0:11:37 > 0:11:39Run your finger around the edge
0:11:39 > 0:11:44and that will ensure that the souffle rises straight and true.
0:11:44 > 0:11:46And now the secret is all about timing.
0:11:46 > 0:11:48Into the oven for eight minutes.
0:11:48 > 0:11:51Oh, they have risen, they are beautiful.
0:11:51 > 0:11:54I've got to be very quick and put some topping on.
0:11:55 > 0:11:59Sprinkle on some toasted caramelised pistachio nuts
0:11:59 > 0:12:02before returning to the oven for a maximum of two minutes.
0:12:02 > 0:12:06And then my final extravagance - a spoonful of clotted cream.
0:12:07 > 0:12:08Oh, yum!
0:12:11 > 0:12:14And the clotted cream to dunk in there.
0:12:14 > 0:12:18Strawberries and cream, the perfect combination,
0:12:18 > 0:12:20but with a crumble topping.
0:12:31 > 0:12:34Oh, that's pure decadence!
0:12:34 > 0:12:36It is so, so delicious.
0:12:37 > 0:12:40I'm trying to find that elusive taste
0:12:40 > 0:12:42of childhood memories of the strawberry.
0:12:42 > 0:12:45Which I'll probably never get,
0:12:45 > 0:12:48but this comes pretty close to it.
0:12:50 > 0:12:53And we've got another recipe from the past for you now,
0:12:53 > 0:12:54with the Hairy Bikers.
0:12:54 > 0:12:57They're making a great vegetarian bake
0:12:57 > 0:12:59that was a hippy favourite in the '60s.
0:12:59 > 0:13:01The homity pie.
0:13:03 > 0:13:05I'm going to take you back to the Summer Of Love,
0:13:05 > 0:13:07so dust off your loon pants...
0:13:07 > 0:13:11- Get your kaftan out.- ..we're going to make homity pie.
0:13:11 > 0:13:13- BOTH:- Yes! - Oh!
0:13:13 > 0:13:18And homity pie was invented by the women of the Land Army
0:13:18 > 0:13:20in the Second World War.
0:13:20 > 0:13:21And it was, well, hearty.
0:13:21 > 0:13:24It was a substantial vegetarian dish
0:13:24 > 0:13:27that you could actually make with the contents of your ration book.
0:13:27 > 0:13:31Now, this delicious veggie treat is very simple to make,
0:13:31 > 0:13:33but really flavoursome.
0:13:33 > 0:13:36It's a humble and filling British classic.
0:13:37 > 0:13:40We're going to take the vintage line-up of potato,
0:13:40 > 0:13:45onion and cheese in a pastry case and give it a Hairy Bikers twist
0:13:45 > 0:13:49by adding spinach leaves, cream and a hint of nutmeg.
0:13:51 > 0:13:52Now, what I've got here,
0:13:52 > 0:13:56I'm lining this deep pie dish with a wholemeal pastry base.
0:13:56 > 0:14:00I've used half wholemeal and half plain flour
0:14:00 > 0:14:03because, quite frankly, if I'd used all wholemeal,
0:14:03 > 0:14:05my pastry's going to come out like a flip-flop.
0:14:05 > 0:14:07The pastry is really easy.
0:14:07 > 0:14:12You just blend 250g of half plain, half wholemeal flour
0:14:12 > 0:14:14with 150g of butter.
0:14:14 > 0:14:18Then add a beaten egg and whizz it until it becomes a rough dough.
0:14:18 > 0:14:23Now, it's a deep-filled base and homity pie was always deep.
0:14:23 > 0:14:26So, I don't even have to throw a rolling pin.
0:14:26 > 0:14:28I can feel the pastry with my fingers.
0:14:28 > 0:14:31And I just form it around the pie tin.
0:14:31 > 0:14:34Press it into the dish, up the sides of the dish
0:14:34 > 0:14:37and you'll end up with this wonderful pastry case.
0:14:37 > 0:14:40- Look at the fibre in that. - Look at that!- Crikey!
0:14:40 > 0:14:43More fibrous than a coconut husk.
0:14:44 > 0:14:48For the bulk of the filling, you'll need three chopped onions
0:14:48 > 0:14:51and 850g of boiled potatoes.
0:14:52 > 0:14:56I'm just going to kind of break them up with a wooden spatula.
0:14:56 > 0:14:57I've got a nonstick pan,
0:14:57 > 0:15:00so obviously I'm not going to use metal.
0:15:00 > 0:15:03Be fairly rustic about this. You know, chunky spuds.
0:15:09 > 0:15:11Saute the onions in butter for 15 minutes
0:15:11 > 0:15:15and then grate a couple of garlic cloves in and cook for another two.
0:15:18 > 0:15:22Simple yet effective. Takes me right back to the '70s.
0:15:22 > 0:15:24I should've got me Aran jumper out.
0:15:24 > 0:15:26I should have worn me cords. I used to wear cords.
0:15:26 > 0:15:28- Did you?- Yes, baggy ones.
0:15:28 > 0:15:32You know, for that kind of bohemian intellectual look.
0:15:32 > 0:15:35- Did you?- Big glasses like that and alopecia.
0:15:38 > 0:15:41# Those were the days, my friend
0:15:41 > 0:15:43# I thought they'd never end
0:15:43 > 0:15:47# They'd sing and dance for ever and a day... #
0:15:47 > 0:15:51# When we were young and sure to have our way... #
0:15:53 > 0:15:55Add the onions to the tatties.
0:15:56 > 0:15:58That's all the cooking we need to do.
0:16:00 > 0:16:02Give it a pinch of pepper and some sea salt,
0:16:02 > 0:16:06then chuck in 100g of green and healthy spinach.
0:16:07 > 0:16:09Brown paper bag, eh?
0:16:09 > 0:16:11Throw me a piece of karma, man.
0:16:15 > 0:16:16You see?
0:16:16 > 0:16:17And now it's gone.
0:16:19 > 0:16:21Nutmeg. Always works a treat with spinach.
0:16:23 > 0:16:25It's a lovely colour, isn't it?
0:16:29 > 0:16:33Next, chop two tablespoons of parsley leaves and stir them in.
0:16:35 > 0:16:38The purity of curly parsley, it's beautiful.
0:16:39 > 0:16:43To give it some richness, you need 100g of mature cheese,
0:16:43 > 0:16:46but not any stuff. Don't forget, this is a veggie recipe.
0:16:48 > 0:16:52This is of course vegetarian Cheddar, it's rennet-free.
0:16:52 > 0:16:56Now, all we simply do is pop that into the wholemeal base.
0:16:56 > 0:16:58We don't want to pack it too tightly, though,
0:16:58 > 0:17:01- cos we want the cream to run through it.- Yeah.
0:17:01 > 0:17:05I think that's enough, don't you? Oh, it's tasty.
0:17:05 > 0:17:09- It would be. I'm going to put another one in.- All right, mate.
0:17:09 > 0:17:11Actually, Dave, it might all go in...
0:17:11 > 0:17:14- No, no, we've got cheese on yet. - It'll be all right.
0:17:14 > 0:17:16No, no. No.
0:17:17 > 0:17:19Right, that's fine.
0:17:19 > 0:17:23You just can't help who you work with.
0:17:23 > 0:17:28Grate some extra cheese onto the top and now pop on the fruit of the cow.
0:17:28 > 0:17:32That's 250ml of cream, to you and I.
0:17:32 > 0:17:34And it's ready to shove in the oven
0:17:34 > 0:17:37at 180 degrees Celsius for 40 minutes.
0:17:37 > 0:17:39And this homity pie,
0:17:39 > 0:17:42which started life as a frugal feast for the land girls,
0:17:42 > 0:17:46was revived by Cranks, that well-known vegetarian outlet
0:17:46 > 0:17:49that struck up in the 1960s in Carnaby Street.
0:17:49 > 0:17:55And...I can remember going there in the '80s, and it was amazing.
0:17:55 > 0:17:57Homity pie was on the menu.
0:17:57 > 0:17:59Everything was brown, rustic and rough.
0:18:02 > 0:18:06The great thing about our British food heritage is how it has absorbed
0:18:06 > 0:18:09different influences, like vegetarian cuisine.
0:18:09 > 0:18:11And our updated homity pie pays homage
0:18:11 > 0:18:14to the innovations of the Cranks era.
0:18:14 > 0:18:17Oh, that looks good.
0:18:17 > 0:18:19It's handsome.
0:18:19 > 0:18:20Oh, nice!
0:18:20 > 0:18:23This looks like a supercharged quiche.
0:18:25 > 0:18:28Let it cool for a bit and then carefully lift off the sides.
0:18:28 > 0:18:31Make sure you have used a spring-clip cake tin.
0:18:31 > 0:18:34The pastry has stood up.
0:18:34 > 0:18:37Mind you, I think it would survive anything, that.
0:18:38 > 0:18:40Do you know, I'm liking the look of this.
0:18:40 > 0:18:42It's cutting well.
0:18:43 > 0:18:45Hey, that pastry is good.
0:18:56 > 0:19:00Hey, mate, that's all right.
0:19:00 > 0:19:02It looks like chicken and mushroom.
0:19:02 > 0:19:04But without the violence.
0:19:11 > 0:19:13I quite like that.
0:19:13 > 0:19:15- Great with bacon. - Shut up.
0:19:15 > 0:19:18- It's really good. - It is, isn't it?
0:19:18 > 0:19:21It tastes good, it even looks good.
0:19:21 > 0:19:23And it just does you good.
0:19:23 > 0:19:24Oh, it's really good.
0:19:24 > 0:19:26I can feel the love.
0:19:31 > 0:19:33That's enough.
0:19:37 > 0:19:40Homity pie has had an interesting journey,
0:19:40 > 0:19:43from something people created to eat out of necessity,
0:19:43 > 0:19:48to being reinvented as the iconic food of the '60s veggie movement.
0:19:48 > 0:19:53But now perhaps it can simply be seen as great food in its own right.
0:19:53 > 0:19:55Up there with any meaty pies.
0:19:58 > 0:20:02Our next recipe is a pasta bake that uses pappardelle.
0:20:02 > 0:20:05A bit like fettuccine, but thicker in shape.
0:20:05 > 0:20:10The name comes from the Italian verb "pappare", which translates as
0:20:10 > 0:20:14"to gobble up" or "eat with childlike joy and pleasure".
0:20:14 > 0:20:18Here, Simon Hopkinson has exactly that level of enthusiasm.
0:20:18 > 0:20:22And he is particularly keen on the main ingredient in this dish,
0:20:22 > 0:20:24the porcini mushroom.
0:20:27 > 0:20:31I find the process of cooking food every bit as enjoyable as eating it.
0:20:31 > 0:20:34I want all the meals I cook to be terrific -
0:20:34 > 0:20:37even a simple baked pasta can be sensational.
0:20:37 > 0:20:40I'm going to show you how to make a delicious supper
0:20:40 > 0:20:42using dried porcini mushrooms.
0:20:42 > 0:20:46Do it this way and pasta will never be the same again.
0:20:46 > 0:20:49Dried porcini, there's something I'm never without.
0:20:49 > 0:20:50Fantastic in soups, risottos,
0:20:50 > 0:20:53in a wonderful pasta dish I'm going to cook.
0:20:53 > 0:20:55It's a wonderful thing to have.
0:20:55 > 0:20:58The great thing about dried porcini is
0:20:58 > 0:21:01they keep in the cupboard for months and you can pull them out
0:21:01 > 0:21:04when you want to turn pasta into something really special.
0:21:07 > 0:21:09It's smelling fantastic already.
0:21:09 > 0:21:12The last thing you want is for the milk to boil over, especially
0:21:12 > 0:21:15when it's flavoured with such a wonderful, wonderful ingredient.
0:21:15 > 0:21:17I think that's fine.
0:21:19 > 0:21:23So I'm going to leave that to steep now. At least ten minutes.
0:21:23 > 0:21:25While the mushrooms mingle with the milk,
0:21:25 > 0:21:31move on to the most crucial part of this recipe, a simple white sauce.
0:21:31 > 0:21:34Begin with the butter and flour and keep stirring.
0:21:34 > 0:21:38This is as far as you should take it, a sort of pale, pale golden.
0:21:39 > 0:21:41Now, these should be ready.
0:21:41 > 0:21:45Pour in the flavoured milk and put the porcini to one side.
0:21:45 > 0:21:47You'll be adding them later.
0:21:50 > 0:21:52If you're worried about lumps, don't be.
0:21:52 > 0:21:55I've got a simple, good solution.
0:21:55 > 0:21:57Whenever you make a white sauce,
0:21:57 > 0:22:01start off straightaway with the whisk, you really can't go wrong.
0:22:04 > 0:22:08And now we will return to a spoon. This is a very gentle process.
0:22:09 > 0:22:11A touch of seasoning.
0:22:11 > 0:22:12And some pepper.
0:22:15 > 0:22:19Sauces such as this shouldn't be rushed. I love slow cooking.
0:22:19 > 0:22:22I did enough fast cooking in a restaurant kitchen
0:22:22 > 0:22:24to last a lifetime, really.
0:22:24 > 0:22:27That is about ready. Not too thick.
0:22:29 > 0:22:31This is a dish to use dried pasta.
0:22:31 > 0:22:34I don't understand supposedly "fresh pasta" in supermarkets.
0:22:34 > 0:22:37It's very rarely found in shops in Italy.
0:22:37 > 0:22:40Dried is it. There's nothing wrong with it.
0:22:42 > 0:22:48This is going to cook more once it's in the oven, bathed in its sauce.
0:22:48 > 0:22:50So we want to keep it slightly underdone.
0:22:50 > 0:22:52Just give it a wiggle about.
0:22:59 > 0:23:00Straight into the bowl.
0:23:00 > 0:23:03You can use everyday streaky bacon here,
0:23:03 > 0:23:07but it's worth paying extra for pancetta. You only need a bit.
0:23:07 > 0:23:11This is smoked and cured. It gives a nice extra bit of flavour.
0:23:11 > 0:23:13Tip in the porcini.
0:23:14 > 0:23:16And the wonderful sauce.
0:23:23 > 0:23:25Make sure you butter the baking dish well,
0:23:25 > 0:23:28so that the pasta doesn't stick when you come to serve it.
0:23:28 > 0:23:31More butter, more butter, more butter.
0:23:34 > 0:23:36Oh, gosh, that looks good!
0:23:36 > 0:23:41And finally, I couldn't envisage this dish without Parmesan topping.
0:23:41 > 0:23:43And I tend to be quite generous with it.
0:23:46 > 0:23:48Oh, go on, a bit more.
0:23:53 > 0:23:57It's the porcini in this pasta that will make it truly delicious.
0:23:57 > 0:24:00And those that grow in the dark forests of northern Italy
0:24:00 > 0:24:02have a really intense flavour.
0:24:07 > 0:24:10While growing in the forest, they are a protected delicacy.
0:24:10 > 0:24:14And pickers are very, very secretive about their favourite patches.
0:24:16 > 0:24:19Local artisan producers choose the mushrooms
0:24:19 > 0:24:21for selling fresh or for drying.
0:24:21 > 0:24:26The trademark green gills are where the rich and nutty taste lies.
0:24:26 > 0:24:29The drying process intensifies their flavour.
0:24:31 > 0:24:34You can find dried porcini in most supermarkets.
0:24:34 > 0:24:35They are a touch pricey,
0:24:35 > 0:24:40but their unique aroma and flavour for me are irresistible.
0:24:40 > 0:24:43Especially with this gorgeous pasta.
0:24:43 > 0:24:46Fantastic. Smelling amazing.
0:24:46 > 0:24:49I love this golden crust from the Parmesan.
0:24:49 > 0:24:52You can see the little porcini poking through.
0:24:52 > 0:24:58It actually reeks of these wonderful mushrooms.
0:24:58 > 0:25:00I'm so looking forward to this.
0:25:00 > 0:25:04Try and spread the crust around because it's the best bit.
0:25:05 > 0:25:07It smells fantastic.
0:25:07 > 0:25:09A little extra Parmesan.
0:25:15 > 0:25:18The porcini really come through in this dish.
0:25:18 > 0:25:22It's a very, very delicious, very special dish of pasta.
0:25:24 > 0:25:25Cooked this way,
0:25:25 > 0:25:29pasta can be transformed into something really special.
0:25:29 > 0:25:32Dried porcini adds punch and it's a great meal for all the family.
0:25:33 > 0:25:35Now, time for another pudding.
0:25:35 > 0:25:38With cookies and cream, chocolate and fudge,
0:25:38 > 0:25:41these brownies from Lorraine Pascale are just
0:25:41 > 0:25:44fantastically rich and delicious.
0:25:44 > 0:25:46Everyone will love them.
0:25:49 > 0:25:51So, making the brownies couldn't be easier.
0:25:51 > 0:25:55I've melted 165g of butter in the pan.
0:25:55 > 0:25:57And then turned the heat off.
0:25:57 > 0:26:02I'm just finishing grating 200g of dark chocolate.
0:26:02 > 0:26:06When you go to the cooking section where all the flour is
0:26:06 > 0:26:09in the supermarket, often they have baking chocolate.
0:26:09 > 0:26:13Avoid that, because it just doesn't taste very good at all.
0:26:13 > 0:26:17So I don't like bains-marie and all that for melting my chocolate.
0:26:17 > 0:26:21This is just a super-quick way of getting your chocolate melted.
0:26:22 > 0:26:26I've got three eggs in here and two yolks.
0:26:28 > 0:26:31And my favourite thing, the vanilla pod.
0:26:31 > 0:26:35Just all the way down the centre of the pod.
0:26:36 > 0:26:40Split it open and then get the back of the knife
0:26:40 > 0:26:42and scrape it off.
0:26:43 > 0:26:46Get that whisking. I'm going to make a sort of foam,
0:26:46 > 0:26:49because there's no raising agent in this.
0:26:49 > 0:26:53So the only air it's going to get is from whisking.
0:26:53 > 0:26:55Brownie purists will shoot me down in flames,
0:26:55 > 0:26:58but I like to use brown sugar for my brownies.
0:26:58 > 0:27:02It just gives a bit more of a caramelised flavour.
0:27:02 > 0:27:04165g.
0:27:04 > 0:27:06This is now perfect.
0:27:07 > 0:27:10It's really important to add the sugar in two lots.
0:27:10 > 0:27:13This way, you won't knock out all the air
0:27:13 > 0:27:16and you'll give it a chance to whisk up again in between goes.
0:27:18 > 0:27:21I can't tell you how much I love brownies.
0:27:21 > 0:27:23I love experimenting as well.
0:27:23 > 0:27:26I've had a few disasters, but this one really works.
0:27:29 > 0:27:31I bung the other half in
0:27:31 > 0:27:33and give it another whisk.
0:27:33 > 0:27:36So I'm not looking for this to increase, like, seven times,
0:27:36 > 0:27:40like a big meringue, but it will get a little bit more voluminous.
0:27:42 > 0:27:44See how that's frothed up a little bit,
0:27:44 > 0:27:48but it's still got some lovely bubbles in there.
0:27:48 > 0:27:50And my chocolate's all melted.
0:27:50 > 0:27:52Because we don't want to knock the bubbles out,
0:27:52 > 0:27:56just pour the chocolate around the edge of the bowl.
0:27:56 > 0:27:58Oh, look at that.
0:27:58 > 0:28:01I'll have that later with a teaspoon.
0:28:02 > 0:28:04Two tablespoons of flour.
0:28:04 > 0:28:06And I really never bother sifting.
0:28:08 > 0:28:12And one of cocoa powder for extra chocolateyness.
0:28:13 > 0:28:15A little pinch of salt.
0:28:15 > 0:28:18And we're going to fold it all together.
0:28:18 > 0:28:21Now, folding is very different to mixing,
0:28:21 > 0:28:24it's a very slow and gentle process.
0:28:24 > 0:28:28A lot of people use metal spoons but, for me,
0:28:28 > 0:28:30I prefer a spatula because you can really
0:28:30 > 0:28:33scrape down to the bottom of the bowl, like that.
0:28:33 > 0:28:38And it does take a little bit of time, but that's fine.
0:28:38 > 0:28:40Keep folding it around.
0:28:40 > 0:28:42So, that will do for me.
0:28:42 > 0:28:44There's a few lumps in there,
0:28:44 > 0:28:47but there's no point losing sleep over that.
0:28:47 > 0:28:50Next, add the chocolate and cream cookies.
0:28:50 > 0:28:53So, just crumble them in.
0:28:53 > 0:28:54I've got 100g here.
0:28:54 > 0:28:59I like to put half in now and then, once I've popped the mix it a tin,
0:28:59 > 0:29:02I crumble some more in afterwards.
0:29:08 > 0:29:11So, just a few more cookies on top.
0:29:11 > 0:29:15And then I'll pop it into the oven for about 25 to 30 minutes
0:29:15 > 0:29:19at 180 degrees. But do check after about 20 minutes,
0:29:19 > 0:29:22because brownies need to have a bit of gooeyness in the middle
0:29:22 > 0:29:25and you don't want to overcome them, and ovens vary so much.
0:29:30 > 0:29:34Once they're done, leave them to cool completely in the tin.
0:29:34 > 0:29:35Then cut them up.
0:29:39 > 0:29:41And sprinkle them with icing sugar.
0:29:43 > 0:29:44There.
0:29:45 > 0:29:49Mmm! Dense, gooey, fudgey,
0:29:49 > 0:29:51you're going to have to excuse me.
0:29:51 > 0:29:53I've got brownies to eat.
0:29:56 > 0:29:59We've got even more chocolate fudge coming up later
0:29:59 > 0:30:02but, first, a bake for those of you who love a good French cheese
0:30:02 > 0:30:04that's got a bit of punch to it.
0:30:04 > 0:30:08These are Rachel Khoo's cheese and potato nests,
0:30:08 > 0:30:12or, in the original name, nids de tartiflette.
0:30:12 > 0:30:16Tartiflette is a dish which was created in the 1980s
0:30:16 > 0:30:19by the Reblochon cheesemakers.
0:30:19 > 0:30:24Reblochon is a smelly French cheese.
0:30:24 > 0:30:27Yes, it's pretty smelly but super yummy.
0:30:29 > 0:30:32You need about half a kilo of waxy potatoes.
0:30:32 > 0:30:35So I'm going to julienne my potatoes,
0:30:35 > 0:30:38make them into little matchsticks on my mandolin.
0:30:38 > 0:30:42If you don't have a mandolin, you could slice it by hand.
0:30:46 > 0:30:47You can see
0:30:47 > 0:30:51it looks a bit like a twig.
0:30:51 > 0:30:55I find that potatoes sliced on a mandolin make the best shaped nests.
0:31:00 > 0:31:02Finely chop an onion.
0:31:02 > 0:31:03Whack them in the pan.
0:31:05 > 0:31:06Garlic.
0:31:07 > 0:31:09Smelly work, this.
0:31:09 > 0:31:12Smelly onions, smelly cheese, smelly garlic
0:31:12 > 0:31:15but it makes for an extra tasty dish.
0:31:15 > 0:31:16Just put this on the hob.
0:31:19 > 0:31:21I'm going to throw in a bay leaf, too.
0:31:21 > 0:31:25While that starts cooking, I'm going to cut up my lardons.
0:31:29 > 0:31:32While that's sizzling away,
0:31:32 > 0:31:35I'm going to cut up my stinky Reblochon cheese.
0:31:35 > 0:31:37Look at that.
0:31:37 > 0:31:40Quite squashy in the middle.
0:31:40 > 0:31:41Yum.
0:31:41 > 0:31:46You'll need 250g of Reblochon, which comes from the Alps.
0:31:46 > 0:31:47If you don't like Reblochon,
0:31:47 > 0:31:50you could use a Brie, Camembert.
0:31:50 > 0:31:52OK, that's the cheese done.
0:31:52 > 0:31:58I'm going to throw in 100ml of dry white wine
0:31:58 > 0:31:59and you just want to cook that
0:31:59 > 0:32:02until there's about a tablespoon of liquid left.
0:32:05 > 0:32:09My wine's reduced down and I'm going to add my potatoes.
0:32:09 > 0:32:13I'm going to pour this into the bowl.
0:32:13 > 0:32:16And I've got to fish out the bay leaf.
0:32:16 > 0:32:19Now, this is what you should do before you add the potatoes.
0:32:19 > 0:32:21Ah, yes, found you.
0:32:21 > 0:32:24OK, throw in the cheese.
0:32:24 > 0:32:26God, look at all that cheese.
0:32:26 > 0:32:28You only live once.
0:32:28 > 0:32:29That's what they say.
0:32:29 > 0:32:30Give it a stir.
0:32:30 > 0:32:32Grab your tin.
0:32:32 > 0:32:36The tins are already buttered, so just load up each section.
0:32:36 > 0:32:38Overfill it
0:32:38 > 0:32:41because it kind of shrinks a little bit.
0:32:41 > 0:32:44Might not be the prettiest of dishes,
0:32:44 > 0:32:47but when it tastes this good, who cares?
0:32:47 > 0:32:50In the oven they go.
0:32:50 > 0:32:51And I'm going to clean up.
0:32:54 > 0:32:56After about 15 minutes, they'll be cooked.
0:32:59 > 0:33:02It smells certainly quite cheesy now.
0:33:02 > 0:33:03Let's have a look.
0:33:03 > 0:33:05Ooh, it's bubbling away.
0:33:05 > 0:33:07They look amazing.
0:33:07 > 0:33:10Oh, yummy. Good stuff. All right.
0:33:10 > 0:33:12I'm going to scoop one out.
0:33:12 > 0:33:13Scoop it all out.
0:33:15 > 0:33:17It's like heaven on a plate.
0:33:19 > 0:33:23So I've got Reblochon cheese, which is melted,
0:33:23 > 0:33:25smoky bacon flavour,
0:33:25 > 0:33:27bit of crunch from the potato on the top,
0:33:27 > 0:33:32but then it's all kind of soft and cooked in the middle.
0:33:32 > 0:33:33Delicious.
0:33:33 > 0:33:37What these little tartiflettes lack in looks, they make up for in taste.
0:33:37 > 0:33:40A delicious springtime lunch.
0:33:41 > 0:33:46We've now reached our final bake of the day and it's pretty spectacular.
0:33:46 > 0:33:51It's a Bake Off masterclass when Mary Berry and Paul Hollywood show us
0:33:51 > 0:33:54how to pull off a real work of art,
0:33:54 > 0:33:57a three-tier chocolate fudge gateau.
0:33:57 > 0:33:59So on to our Showstopper cake.
0:33:59 > 0:34:02You've chosen a really lovely chocolate cake.
0:34:02 > 0:34:04It's got to be bold and beautiful,
0:34:04 > 0:34:07so I thought three layers, three tiers of chocolate
0:34:07 > 0:34:10and a white chocolate ganache
0:34:10 > 0:34:12and you're quite good at tempering chocolate.
0:34:12 > 0:34:14- We'll do a design around the outside.- OK.
0:34:14 > 0:34:17Now, this cake is something I've been making for years.
0:34:17 > 0:34:19I call it my chocolate fudge cake.
0:34:19 > 0:34:21It's a very good base for a cake.
0:34:21 > 0:34:24It's lovely and moist, it's really chocolatey
0:34:24 > 0:34:29and I find, to make a good chocolate flavour, to use cocoa,
0:34:29 > 0:34:33so if you can measure me 125g of cocoa
0:34:33 > 0:34:35and that gives a strong chocolate flavour.
0:34:39 > 0:34:42Into the cocoa, stir 200ml of boiling water.
0:34:44 > 0:34:46And it should be a thick paste.
0:34:48 > 0:34:52Add six large eggs, 100ml of milk,
0:34:52 > 0:34:55350g of self-raising flour
0:34:55 > 0:34:58and a tablespoon of baking powder.
0:34:58 > 0:35:00- That is...- Do you want a tablespoon?
0:35:00 > 0:35:03- One tablespoon.- One tablespoon, OK.
0:35:03 > 0:35:07I've never heard of it. I've never heard of it. I'm doing it now!
0:35:07 > 0:35:08What are you like?!
0:35:08 > 0:35:11Nagging. Nagging and seeking perfection.
0:35:11 > 0:35:12Yes, you are.
0:35:12 > 0:35:15Add 550g of caster sugar
0:35:15 > 0:35:17and 200g of softened butter.
0:35:17 > 0:35:19So, down with the top.
0:35:20 > 0:35:23I'm going to speed that up for a moment.
0:35:23 > 0:35:26Mary's all-in-one method using extra baking powder,
0:35:26 > 0:35:28means you only need to do one mix of the ingredients
0:35:28 > 0:35:31to guarantee you a rich, chocolatey sponge.
0:35:31 > 0:35:33What are you looking for when you're mixing it?
0:35:33 > 0:35:35What consistency? What texture are you looking for?
0:35:35 > 0:35:37It's a soft, dropping batter.
0:35:39 > 0:35:40That looks right to me.
0:35:40 > 0:35:44Can I just have a look at that inside?
0:35:44 > 0:35:45Such a nice colour.
0:35:47 > 0:35:50Mary gets the perfect cake height
0:35:50 > 0:35:54by filling two 20cm sandwich tins to halfway...
0:35:54 > 0:35:56- It's a lovely mixture, isn't it? - It is.
0:35:56 > 0:36:02..and one 10cm and one 15cm cake tin to two-thirds full.
0:36:04 > 0:36:08The 20cm tins need 25-30 minutes,
0:36:08 > 0:36:12the 10cm tin needs 35-40 minutes
0:36:12 > 0:36:17and the 15cm tin needs 45-50 minutes.
0:36:17 > 0:36:21So our fudge cakes are beautifully baked, nice and level on top
0:36:21 > 0:36:24and they need to be stone cold.
0:36:24 > 0:36:26I'm now going to make some white chocolate ganache.
0:36:26 > 0:36:30Now, that can be very tricky to make
0:36:30 > 0:36:34but I've evolved a recipe that is foolproof.
0:36:34 > 0:36:37I've got 300ml of double cream here.
0:36:37 > 0:36:40Pour the cream in a pan and heat until it's hand-hot,
0:36:40 > 0:36:43then break up 400g of white chocolate.
0:36:43 > 0:36:47I'm not accounting for any that you might eat en route.
0:36:47 > 0:36:50Add to the pan and stir until it's dissolved.
0:36:50 > 0:36:54You see I've still got my hand here touching the side of the pan,
0:36:54 > 0:36:57so you realise it's not getting too hot.
0:36:57 > 0:36:58Because of its high fat content,
0:36:58 > 0:37:02white chocolate can easily split, so be careful.
0:37:02 > 0:37:04As soon as the chocolate is fully melted,
0:37:04 > 0:37:07pour into a bowl and let it set in the fridge.
0:37:07 > 0:37:11Going to get that last little drop out.
0:37:11 > 0:37:13- Looks like curd, doesn't it, at this stage.- Lovely.
0:37:13 > 0:37:17So that needs to get absolutely cold.
0:37:20 > 0:37:25Once cooled, beat it into 300g of cream cheese a spoonful at a time.
0:37:25 > 0:37:28Do you want to mix and I'll put it in?
0:37:28 > 0:37:31- I think I'd rather you mixed and I put it in.- OK, then.
0:37:36 > 0:37:38Now, that looks absolutely perfect.
0:37:38 > 0:37:39The consistency that we want.
0:37:39 > 0:37:42Look, it's just sort of spreadable
0:37:42 > 0:37:45and we'll be able to get a nice finish to that cake.
0:37:52 > 0:37:54Basically, what we're going to do is build a collar
0:37:54 > 0:37:57to go around the side of your beautiful chocolate cake.
0:37:57 > 0:38:00Tempering is the process of heating and cooling chocolate
0:38:00 > 0:38:03to create a high shine and a good snap.
0:38:03 > 0:38:06Once it's melted, we take it up to 47.
0:38:06 > 0:38:08Once it reaches 47, I'll just take it off the heat
0:38:08 > 0:38:10and then it needs to cool down to 31.
0:38:10 > 0:38:13At 31 degrees C, you can then pipe it,
0:38:13 > 0:38:15do something with it and then it'll set.
0:38:15 > 0:38:18Tempering creates new small crystals in the chocolate
0:38:18 > 0:38:21that gives it its professional-looking finish.
0:38:21 > 0:38:23Nearly there. 46.
0:38:23 > 0:38:26Going over 47 degrees risks burning the chocolate
0:38:26 > 0:38:28and making it lumpy and bitter.
0:38:28 > 0:38:2947 and off it comes.
0:38:32 > 0:38:34Rest of the buttons will go in there
0:38:34 > 0:38:37and we need to cool that down to 31.
0:38:37 > 0:38:41Paul's using the seeding method of tempering, adding cold chocolate.
0:38:41 > 0:38:43It's like adding ice cubes to your gin and tonic.
0:38:43 > 0:38:45- You remember that, Mary? - I do. Very well.
0:38:45 > 0:38:47There's no sign of any now.
0:38:49 > 0:38:51If you look at that now, it just dropped below 31,
0:38:51 > 0:38:52so we're now good to go.
0:38:57 > 0:38:59Pipe directly onto acetate
0:38:59 > 0:39:02which has been marked out to the height of the collar.
0:39:02 > 0:39:04And what short of shop would sell acetate?
0:39:04 > 0:39:08- Model shops would have it. - Model shops.- OK.
0:39:08 > 0:39:11Acetate provides a flexible template for your tempered chocolate,
0:39:11 > 0:39:13allowing you to wrap it around the cake.
0:39:13 > 0:39:16Literally, just do it in circles.
0:39:18 > 0:39:20Excuse me, Mary.
0:39:20 > 0:39:23And then once I've done that, I'm going to strengthen it
0:39:23 > 0:39:26by just going over the bottom bit a little bit thicker, you know,
0:39:26 > 0:39:29because what we don't want to do is see this thing collapse.
0:39:33 > 0:39:36Oh, could you straighten out that acetate for me, please?
0:39:36 > 0:39:39That's it. Thank you. Just to flatten it down a bit.
0:39:39 > 0:39:42You can do anything on acetate. You can do someone's name.
0:39:42 > 0:39:43Mary.
0:39:46 > 0:39:48You don't need any help with the spelling?
0:39:49 > 0:39:51I've got a long way to go, you know?
0:39:51 > 0:39:54I'll still be here to keep an eye on you.
0:39:54 > 0:39:58The piped chocolate needs to be left to set at room temperature.
0:39:58 > 0:40:00Time to assemble the cakes.
0:40:00 > 0:40:04- Gosh, they feel lovely and squidgy and fresh.- Yeah, they do.
0:40:04 > 0:40:08These are quite soft at the edge, which is as they should be.
0:40:08 > 0:40:12Slice in half the 10cm and the 15cm cakes.
0:40:12 > 0:40:14Sawing action backwards and forwards.
0:40:17 > 0:40:19So we've got a bowl full of icing here.
0:40:19 > 0:40:21Half will do to cover the whole cake
0:40:21 > 0:40:25- and the rest will do to sandwich the layers.- OK.
0:40:25 > 0:40:28- Spreads beautifully, doesn't it? - It does.
0:40:28 > 0:40:30Sandwich each layer together.
0:40:30 > 0:40:33This is going to taste good, Mary. I just know it is.
0:40:33 > 0:40:35Then we have our diddy little...
0:40:35 > 0:40:38Been just a little bit too generous there, haven't I?
0:40:41 > 0:40:43Now we come to the assembly.
0:40:44 > 0:40:49Heated and sieved apricot jam is used to stick the cakes together.
0:40:49 > 0:40:51Right, that's on top.
0:40:51 > 0:40:53Also known as masking jam,
0:40:53 > 0:40:56it helps prevent the crumbs getting into the icing.
0:40:56 > 0:40:58So I'm going to start here.
0:40:58 > 0:41:01Take your time to ensure your icing is even.
0:41:01 > 0:41:05Paul, this is taking me a long time, because it's very, very fresh to do.
0:41:05 > 0:41:08- How about you starting on the other side?- I'll try.
0:41:08 > 0:41:10We'll put the bowl between us.
0:41:14 > 0:41:16So I'm just finishing that off.
0:41:16 > 0:41:21So that's fine. It's all ready for your beautiful finish.
0:41:21 > 0:41:26What we're going to do is start one side here, feed this...
0:41:26 > 0:41:29I'm going in a bit blind, am I still on target there?
0:41:29 > 0:41:31You're on target and you're level.
0:41:33 > 0:41:35Put the bottom one on now.
0:41:35 > 0:41:40Gently coax it round.
0:41:40 > 0:41:45What I'm going to do is just gently peel off.
0:41:45 > 0:41:47Got to be careful.
0:41:51 > 0:41:52It's looking good.
0:41:53 > 0:41:55I feel like giving you a big clap.
0:41:55 > 0:41:57If you don't have a thermometer,
0:41:57 > 0:42:01Mary has a simple tip to produce elegant chocolate curls.
0:42:01 > 0:42:03I've been doing a bit of experimenting
0:42:03 > 0:42:08and I find a combination of half chocolate cake covering
0:42:08 > 0:42:11and half a less expensive chocolate
0:42:11 > 0:42:15with about cocoa solids between 35 and 40.
0:42:15 > 0:42:20That is put in a bowl over hot water, melted together,
0:42:20 > 0:42:22then poured out like that,
0:42:22 > 0:42:28and then, if you take a cheeseparer - this one was bought for £1.50 -
0:42:28 > 0:42:31and then you just drag it across the top.
0:42:31 > 0:42:34I think that's rather pretty with the little pleating on it.
0:42:34 > 0:42:37So press it down really, really hard.
0:42:37 > 0:42:39Give it a little wriggle.
0:42:39 > 0:42:42Really big bold rolls.
0:42:42 > 0:42:46I think you could put some on the top.
0:42:46 > 0:42:48Just pile them up.
0:42:49 > 0:42:53You're known for dusting flour all over the place with your hand.
0:42:53 > 0:42:56I'll do it with icing sugar over the top.
0:42:56 > 0:42:59It just gives a little finish like snow.
0:42:59 > 0:43:02Such a special occasion.
0:43:02 > 0:43:06That, I think, is a true Showstopper.
0:43:06 > 0:43:08It looks great. You'll certainly be through to the next round
0:43:08 > 0:43:12- and possibly even star baker. Well done, Mary.- Thank you.