Episode 19 Best Bakes Ever


Episode 19

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The wonderful smell of bread, just out of the oven,

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the perfect pie crust,

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the snap of a biscuit and, of course, cakes.

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Cakes of all shapes and sizes and for every occasion.

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We've got something for all the senses here,

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as we celebrate some of the Best Bakes Ever.

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Hello and welcome to the show.

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We've got some fantastic bakes coming up for you today.

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We've got Ainsley Harriott baking a lovely looking fig and honey tart.

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There's a ham and mushroom pie from Tom Kerridge.

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Try and make sure that you get that little bull's-eye

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right in the middle. Just a little bit off there.

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Definitely not going to get a 501 finish.

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Mary Berry and Paul Hollywood show us how to bake a fraisier cake.

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-Can I help you there, Mary?

-No, because you're going to show me up

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-and do it about ten times quicker.

-I love piping.

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I know, well, I'm going to let you pipe the top, the chocolate part.

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James Martin makes a traditional ginger parkin with rhubarb.

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And there's a goat's cheese and chive souffle from the Hairy Bikers.

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You know, this is cheese, but it's cheese with its best suit on.

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Even makes you think posh, doesn't it?

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And it's cheese we are starting off with today, with a rather enticing

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scone recipe from Nigel Slater, who is a bit of a cheese obsessive.

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It's a good job I don't work in a cheese shop.

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I'd take every last scrap home, but after meeting Morgan

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during my weekly shop, I realise my fantasy is her daily reality.

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Oh, look at that!

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So, these are all the ones that aren't pretty enough

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for the cabinet, but they're fantastic still.

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So I'd like to help her out, with the dilemma of how to be creative

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in getting every last bit from the cheese she takes home.

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-What's that?

-Shropshire blue.

-So quite strongly flavoured.

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-Yes, gorgeous.

-Good.

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-That's a bit of Cheddar.

-Yes.

-What's that?

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That is really strongly smoked cheese.

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-And you've got, goodness me, what's that?

-Gouda.

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That is so firm I could almost grate it.

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'I've got rich pickings here,

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'but this recipe will work well with whatever remnants

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'you've got spare in the fridge.

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'I just have to seek out a few other simple ingredient.'

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OK, you've got some flour here.

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'I'm using 450g of plain flour.'

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-Have you by any chance got any baking powder?

-I think we do.

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I'm going to put about four teaspoonfuls of baking powder in here,

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which looks like a huge amount. That's all we need.

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Then I just need some butter.

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I need 85g of this.

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So what is this you're rustling up?

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-I am making a big cheese scone.

-Cool.

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Or "scone", depending on which part of the country you come from.

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Is there anything I can do to help?

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-Would you crumble a mixture of your cheeses?

-Yes.

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-It just needs to fleck through the dough.

-OK.

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I'm just going to rub this butter into the flour

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with my fingertips,

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-until it resembles sort of coarse fresh breadcrumbs.

-Yes.

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It's the lovely thing about making scones is that they are so quick.

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-And easy as well.

-And very easy.

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-I think one of the very first things I made, actually.

-Really?

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Yes, I was lucky enough to be allowed to do domestic science

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at school, as it was called in those days

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and it was one of the very first things we made.

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Baking scones with Miss Adams.

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I remember it well.

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Finally this giant savoury scone will need 350ml of milk.

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What I'm after is a dough that is firm enough to roll into a ball,

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but soft enough for me to pat down into a big scone.

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So you're quite happy to put different cheeses into one recipe?

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Yes. I think it works quite well,

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but it's good having you here as well because we have

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used cheese in a lot of recipes but you do run out of ideas.

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Once you've done quiche four times, it gets a bit boring.

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So what I am doing here is making something that I might

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eat on the side with a sort of an autumnal vegetable stew.

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'Once I've got a good doughy texture I just work in the crumbled cheese.

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'Then it's almost ready to go into the oven

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'on a baking dish lined with flour.'

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-Make this into a kind of rough round I this.

-Yes.

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Nothing too perfect.

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I don't really do perfect.

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It looks amazing already.

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I'm going to keep him craggy because that's how I like my food.

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Dabbing a little of the milk will help to give a fine glaze.

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'Finally, a bit of that Gouda I spotted earlier

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'will grate wonderfully here.'

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Grate it, don't waste it.

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'And scoring it will help the scone break-up into pieces.

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'Great for sharing.'

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Half an hour is all it takes

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for this to transform into a melting showpiece.

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OK.

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-That's amazing.

-Smells good.

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It smells really good. Looks scrummy.

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-Shall I break it open and see?

-Yes.

-What we've got inside.

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-Oh.

-Oh, that's nice.

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Yes. So, dig in.

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Right.

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That's really good.

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Oh, I love the Shropshire blue and the Gouda is amazing.

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-Have you got any kind of pickles or chutney or something like that?

-Yes.

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Quite a few. I've got quince.

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-Quince cheese, that would be fantastic.

-Yes.

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-Onion marmalade.

-Yes.

-Apple and brandy chutney.

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-Spicy red onion.

-Smells amazing.

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I can feel a tasting game coming on.

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-Mmm.

-Mmm.

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-Works with the quince.

-Works with the apple.

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I'm going to try it with mango.

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Spicy red onion marmalade, amazing.

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-Now, I'm not sure about that mango, I've got to be honest with you.

-Really?

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This is fun.

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It is that thing, the joy I get from using up little bits

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and not chucking them in the bin.

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This is the ultimate comfort food.

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If you're ever wondering how to use up every last bit

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of the week's cheese, this scone could just be the answer.

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So, a scone that works with every kind of pickle except mango.

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That's very unlike Nigel, normally he loves odd combinations.

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There's nothing odd about the next two ingredients being used together,

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figs and honey, a classic combination

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and always delicious, especially in this tart made by Ainsley Harriott.

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Figs are one of my favourite fruits, and the reason I like

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this particular recipe is the idea of nestling them inside

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a beautiful sweet pastry tart, with a base of ground almonds,

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and I've got a wonderful reduction of honey,

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that wild flower honey, spread onto the figs.

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All those bees, all that hard work they've done,

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hasn't gone to waste. First of all I'm going to prepare the pastry.

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I'll get that butter.

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'Add plain flour, icing sugar and butter to a blender.'

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And what I prefer to do is pulse it instead of just

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leaving my machine running. Let me show you.

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Be careful, there is a very sharp blade in there but look at that.

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It really is like fine breadcrumbs.

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'To bind the mixture, add beaten egg... '

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'..and then blitz again until the mixture starts to stick together

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'and can be rolled into a ball.'

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'After chilling for 15 minutes, roll out onto a floured surface.'

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200 degrees Centigrade, 400 degrees Fahrenheit,

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Gas Mark six, if you've got an old-style gas oven.

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'After baking for 15 minutes, glaze the pastry cases with

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'the leftover beaten egg and cook again for a further ten minutes.'

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'Meanwhile I can get on with my orange and honey glaze.'

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This is a really, really good little tip.

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That's my tablespoon there, OK? My measuring tablespoon.

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And you put a little bit of oil on that.

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Just a touch of oil.

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What that actually will do is protect your spoon

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so your honey won't stick to it.

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Three tablespoons of honey.

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Look at that. It just flies off the spoon.

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'To the honey add a few knobs of butter

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'and some freshly squeezed orange juice.'

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Or, if you've got loads of mates coming round

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and it's for a bit of an adult supper, then why not use

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just a little bit of orange juice and a little bit of orange liquor?

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Perfect.

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'So, whilst that's heating up, I can prepare my figs.

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I've just cut the top off there,

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and I want to cut these into six, but you don't want to cut

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all the way through, so a little bit of control here.

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Turn that around and one half of it cut into three,

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follow the knife almost all the way down, you can see that,

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and you can just open that up like a little flower, can you see that?

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I wish you were here now.

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I can just smell that honey is coming alive now,

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it's just beginning to release its lovely aromas.

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'Next, line of the pastry cases with some ground almonds.

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I'm just using the back of the spoon to push it into the corners

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so this soaks up all that lovely juice

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and then it doesn't seep through into your pastry

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because you don't want soggy pastry, soggy pastry is awful, isn't it?

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I can't be bothered with that.

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We're just going to pick that up now

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and just sit that inside our pastry case.

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That's quite syrupy now, look at that. There you go.

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Just spoon that around like that.

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Remember you've got the ground almonds on the base there,

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to soak up any of these juices,

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but try and get most of that on top of your figs.

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It's interesting that in this country

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we don't tend to eat that many figs, do we?

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But it's such a gorgeous fruit.

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I suppose if I wanted to use something alternative

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I might use something like a damson or maybe a bit of peach.

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'And pop those back into the oven for a further 10-15 minutes.'

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Oh!

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Look at that.

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The juice has just started to come out and

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the honey just kind of raises up into your nostrils, just gorgeous.

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'And for the finishing touches I'm adding a dollop of creme fraiche,

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'a touch of orange zest

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'and finally a drizzle of my scrumptious honey glaze.'

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Mmm.

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Just a little bit more.

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There you have it.

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My caramelised fig and wild honey tart.

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As with figs and honey, our next bake has another classic pairing,

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ham and mushroom.

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Used together today in a wonderful pie, baked by Tom Kerridge.

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Now, ham and mushroom pie really is hard to beat, but I've got

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a little extra tweak that's going to make this dish even tastier.

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'I want my pastry to be just as tasty as the filling,

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'so to get some real powerful flavours in there

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'I'm adding mushroom powder.'

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Now you can buy dried mushrooms already powdered

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but I'm just going to blitz these up in a spice grinder.

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'These are dried porcini mushrooms. A quick blitz and they're done.'

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'I'm making shortcrust pastry,

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'so just add flour and butter to your magic ingredient.'

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Now, this dried mushroom really is going to make a difference to the pastry mix.

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It's going to give it a really nice depth,

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an earthy kind of flavour that runs through the pie.

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'Just bring it all together with some egg and water.'

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Just as it's beginning to lump up a little bit,

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just finish working it together with your hands.

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You can just feel the pastry come together.

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It's nice, soft, it's easy to work with.

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'And while that chillaxes in the fridge, I can crack on with

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'my pie filling, and this pie, like Paul's,

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'is going to have loads of it.

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'Starting with these meaty chestnut mushrooms,

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'fried up first in lots of lovely butter.'

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So they get these beautiful little brown caramelised little tinges

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on the outside, and that starts off that lovely

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sweet, nutty, mushroomy flavour.

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That's going to be at the heart and soul of this lovely pie.

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'Once cooked, remove the mushrooms from the pan

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'and chuck in some onion.'

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You know it's quite strong cos as you chop it,

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it should make you want to cry a little bit.

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That's all right, just don't let your mates see.

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Give your onions a quick fry up.

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You can see those onions have started to brown from the mushrooms,

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it's just taken on all that kind of mushroom juice and flavour.

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So, again, very simple ingredients but every little bit

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we're trying to get as much flavour out of it as possible.

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'Mushrooms and onions done, it's time to move onto my pie's rich sauce.

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'This one starts off with a simple white sauce and is pimped up

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'with ham stock, double cream, white wine and mustard.'

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More flavour, more taste, more rich.

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Just more!

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It smells lovely.

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'All this needs now is some freshly chopped thyme and some proper ham.'

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Nice, big chunks, so when you eat it you've got lovely, crumbly,

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flaky pastry and a massive cube of lovely ham.

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'Then whack the whole lot into the white sauce.

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'Give it a stir and it's job done.'

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Now, it's important to stick this into the fridge

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and leave it to go cold cos otherwise,

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when you roll the pastry out and you put the filling in,

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if it's warm the pastry will start to go soft

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And you won't get a nice crispy, crunchy pastry.

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'While the filling relaxes I can get on with rolling out my pastry.'

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That already looks like it's going to taste of mushrooms.

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'Just keep a third back to make the lid later,

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'and roll out the rest.'

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Now, this is a great pie to be making

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if you've got friends coming over for a spot of lunch.

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You can make it up in advance and leave it in the fridge,

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and stick it in the oven about 45 minutes before they're coming.

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Job done.

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'All this needs now is a proper helping of filling.'

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Don't be shy, get it all in.

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There's nothing worse than a stingy, tight-fisted pie.

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'Then roll out a lid to keep it all in there.'

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A pie without a lid is not a pie, it's a tart.

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Just saying.

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'And remember to cut a hole in the middle to let out any steam.

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'Then brush the edge with egg wash and stick it on top.'

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Roll the pastry up.

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Make it look like you're well professional

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and that you've worked in a pie shop for years.

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I look like I've worked in a pie shop for years.

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'Coat it with egg wash and sprinkle on some thyme leaves and a bit of sea salt.'

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Can't wait to get that cooked.

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'Then whack it in the oven at 190 degrees.'

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I love pies.

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'And 45 minutes later, it'll be done.'

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There you go, look.

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Beautiful mushroom pie.

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If you've got friends coming round for lunch,

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they're going to be well happy with that.

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The kind of pie that everyone loves from Tom there.

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And now another favourite. Yorkshire pudding.

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But this isn't the sort that goes with your roast beef on a Sunday.

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This is a traditional Yorkshire recipe called a parkin.

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It has been around in the North of England for centuries

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but, still, some in the South won't have come across it before.

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So, to set the right, let's look at this version

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which comes from James Martin and sees him getting all nostalgic.

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Now, this is parkin. It's one of my grandmother's old recipes.

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It's a classic, really,

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one that's often served at Bonfire Night in Yorkshire,

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but it's really sort of an adaption, I suppose, of, sort of, gingerbread.

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It's got the same sort of flavours.

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She used to put it in a tin and all the kids used to dive into it.

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Just like my granny, I'm losing light brown sugar,

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rather than dark brown. The molasses flavour can be a bit too much.

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The same amount of butter goes in.

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For that supreme stickiness, I like a heart-stopping combo

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of three parts golden syrup to one part black treacle.

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A little of the treacle's burnt caramel taste goes a long way.

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What you need to do now is just warm this up.

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Take the entire lot...

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All we're going to do is melt the butter, sugar and the golden syrup.

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What we don't want to be doing is boiling it.

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If we boil anything like this, you really unbalance the recipe.

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It's important to just warm it.

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So, do this on a really low heat to start off with.

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Now, this is a recipe that I've never changed.

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It is my grandmother's,

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probably, hence, it was my great grandmother's recipe.

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Just brings back so many memories...of my childhood.

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There always used to be a bit of a battle who was the best baker,

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my granny or my auntie.

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Still, to this day, I'm not going to mention who was best.

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Now for the dry ingredients.

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Starting with oats and self-raising flour.

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Now for our spices.

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This is where you get the kick.

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When you add dry ginger in anything, you not only get the flavour

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but you get this kick at the back of your throat.

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That's what parkin is really good for.

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Especially, when we had it around Bonfire Night to warm you up.

0:18:360:18:40

Then a teaspoon each of ground nutmeg and mixed spice.

0:18:420:18:46

Before cracking in two eggs.

0:18:480:18:50

Then I add a splash of milk and, finally, a pinch of salt.

0:18:520:18:55

Then, before I mix everything together,

0:18:580:19:00

you need to butter the tin.

0:19:000:19:03

For that, just use some softened butter.

0:19:030:19:05

Now, I don't really use pastry brushes. Use your fingers.

0:19:050:19:10

They were invented before fancy brushes.

0:19:100:19:12

Then what we can do is combine all the ingredients now.

0:19:140:19:17

So, chuck everything in.

0:19:180:19:21

The sugar's not really dissolved.

0:19:210:19:22

All you're doing is just melting the butter. Mix this together now.

0:19:220:19:26

And I would always do this by hand.

0:19:280:19:30

If you do this by machine, you're going to break-up the oats in there.

0:19:300:19:34

You won't get that, sort of, texture to your parkin, as well.

0:19:340:19:38

Got to try it.

0:19:400:19:42

Because it just tastes fantastic with that spice.

0:19:420:19:44

Give it a good quick mix.

0:19:440:19:46

And then pour it into your tin.

0:19:470:19:49

You can see from the mixture, it's actually quite a wet mix.

0:19:490:19:53

This means that it's got to cook slightly longer

0:19:530:19:56

than a normal cake mix.

0:19:560:19:58

Reduce the temperature to stop it from burning.

0:19:580:20:00

Throw it in the oven.

0:20:000:20:02

The parkin needs about an hour and a quarter to cook.

0:20:020:20:05

If I was doing this like my granny, all my work would be done now.

0:20:050:20:08

But I've got to fancy this up. I've got to use Yorkshire's veg.

0:20:080:20:12

This is what this is classed as.

0:20:120:20:14

Rhubarb. We produce some of the best in the world in Yorkshire.

0:20:140:20:18

People have really fallen out of favour with rhubarb.

0:20:180:20:20

Mainly because of its taste.

0:20:200:20:22

I don't think people put enough sugar into it.

0:20:220:20:24

That's why it really lends itself together with this.

0:20:240:20:27

I prefer rhubarb in batons.

0:20:270:20:29

To cook it, I get a pan and pop in some butter.

0:20:290:20:33

Water and sugar.

0:20:340:20:35

Plus, a bit of orange zest,

0:20:370:20:38

which really enhances the rhubarb's flavour.

0:20:380:20:41

Then I poach it, for just a few minutes.

0:20:410:20:44

So, while that's gently poaching,

0:20:450:20:47

I'm going to do the best part of this dish,

0:20:470:20:49

which is the sauce to go with it.

0:20:490:20:51

For that, we use a combination of golden syrup,

0:20:520:20:57

the same spices, and cider.

0:20:570:20:59

Now, my granny wasn't a drinker.

0:20:590:21:00

She had a bit of a sherry now and then,

0:21:000:21:03

but cider was definitely always in her cupboard.

0:21:030:21:08

Not really to drink, but to cook with.

0:21:080:21:10

All you do with this, really, is bring it to the boil

0:21:100:21:13

and you end up with this amazing spiced syrup

0:21:130:21:16

that you can serve with the rhubarb.

0:21:160:21:18

So, this rhubarb is cooked.

0:21:200:21:22

Take it off the heat.

0:21:250:21:26

That's what you're looking for.

0:21:280:21:30

Something that is not a load of mush.

0:21:300:21:32

Too often with rhubarb,

0:21:320:21:34

people just cook it to death.

0:21:340:21:36

You end up with this horrible stew in the bottom.

0:21:370:21:40

The worst thing you can possibly buy is tinned rhubarb.

0:21:400:21:42

That is up there with horseradish for me. Food of the devil.

0:21:420:21:46

It's food of the gods!

0:21:470:21:49

Best of all, it's from my neck of the woods.

0:21:500:21:53

Now, this is one I made earlier. Now, the key to this

0:21:530:21:55

is leaving it for at least a couple days, five if possible.

0:21:550:21:59

You get this tackiness to the parkin

0:21:590:22:02

which is what really separates it apart from most other cakes.

0:22:020:22:07

Just a nice little piece on this.

0:22:080:22:11

You got this wonderful rhubarb here.

0:22:110:22:13

And then some of this amazing syrup.

0:22:150:22:17

Now, this, to be honest, is really fantastic.

0:22:170:22:22

Just vanilla ice cream.

0:22:220:22:24

You just put a spoonful on there.

0:22:240:22:26

It's a little bit more fancy than what granny used to give us.

0:22:280:22:32

But times have moved on. We've evolved. We've got cars now.

0:22:320:22:35

But, fundamentally,

0:22:370:22:39

parkin should always tastes same.

0:22:390:22:41

Think I've got it. It's as good as hers.

0:22:430:22:45

Now, our next bake includes something

0:22:450:22:47

that's a bit of an acquired taste.

0:22:470:22:49

Goat's cheese. Some love it. Others, not so much.

0:22:490:22:53

I like the milder ones,

0:22:530:22:55

but can you guess how the Hairy Bikers feel about it?

0:22:550:22:58

Well, of course, they love it.

0:22:580:23:00

And this is their goat's cheese and chive souffle.

0:23:000:23:03

There is no simpler meal than cheese

0:23:040:23:08

but, if you really want to push the boat out,

0:23:080:23:11

what better way to celebrate great British cheeses than a souffle?

0:23:110:23:18

The souffle! It's like the Hyacinth Bucket of the cheese cookery world.

0:23:180:23:21

The French may have invented the souffle,

0:23:210:23:23

but we've been cooking souffle since the early 19th-century

0:23:230:23:28

and there's no souffle better than ours, which is...

0:23:280:23:32

Goat's cheese and chive souffle.

0:23:320:23:34

The thing is, I think chefs over the years have encouraged people

0:23:340:23:38

to think it's unobtainable, it's difficult. It's not!

0:23:380:23:43

It's not. No. And, you know what?

0:23:430:23:44

We're going to show you why it's not.

0:23:440:23:46

You know why? Because it's not that hard.

0:23:460:23:48

And souffles generally all start with infused milk.

0:23:480:23:52

Milk that's infused.

0:23:520:23:54

What we do is push certain flavours through that milk

0:23:540:23:57

that pervades the whole entity of our risen Vesuvial mass.

0:23:570:24:03

Oh, yes! The souffle.

0:24:030:24:05

Milk goes in a pan. We bring this to a boil.

0:24:050:24:08

I'll get a small onion.

0:24:090:24:11

We're going to make, like, a little bouquet, a little bunch of thyme.

0:24:110:24:14

So we infuse the milk with onion, thyme and bay.

0:24:140:24:19

I mean, the French were making souffles

0:24:190:24:21

as early as the late 18th century.

0:24:210:24:25

And that great French cook Beauvilliers.

0:24:250:24:27

He gave us his recipes for souffles.

0:24:270:24:30

I wish I was called Dave Beauvilliers.

0:24:300:24:32

So much more romantic, isn't it?

0:24:320:24:34

Dave Beauvilliers would be a racing driver. Do you know what I mean?

0:24:340:24:38

Thyme, in milk, to infuse.

0:24:380:24:40

Onion.

0:24:400:24:42

The leaf of bay.

0:24:420:24:44

Look in there, boilio de milkio!

0:24:440:24:47

Bring the milk to a gentle simmer, and remove from the heat.

0:24:490:24:53

Just leave that for 15 minutes

0:24:530:24:55

and you'll have a pan of infused milk to make your sauce.

0:24:550:24:58

Shall we have a sit down?

0:24:580:25:00

Well, I think that has experienced an infusion transfusion.

0:25:110:25:15

-I think it properly has.

-I shall strain it off.

-Marvellous.

0:25:150:25:18

Use this little pan here.

0:25:190:25:21

Now, we are so confident

0:25:270:25:30

that our souffle is going to rise,

0:25:300:25:33

it's going to go beyond the dish. A souffle dish.

0:25:330:25:37

It's going to be massive. We want it up to there.

0:25:370:25:40

So, what I've done is, we've built an extension to the dish.

0:25:400:25:43

It's just a piece of greaseproof paper. Or baking parchment.

0:25:430:25:46

Folded over and tied round.

0:25:460:25:48

So, it's effectively, given us a souffle dish like a chimney.

0:25:480:25:52

Now, I've really got to liberally cover that with butter.

0:25:520:25:56

So, while Dave's doing that, I'm going to make a cheese sauce.

0:25:560:25:59

Same gig as usual. Start with a roux.

0:25:590:26:01

And got to be thick, eh?

0:26:010:26:03

-It's a special white sauce, isn't it?

-It is. It's beautiful.

0:26:030:26:06

British goat's cheese.

0:26:060:26:07

That's a treasure, isn't it?

0:26:070:26:10

-It is.

-Look at that!

-Absolutely gorgeous.

0:26:100:26:13

Look at the colour of it.

0:26:130:26:15

Look at it. It's like a bleached polar bear, isn't it?

0:26:150:26:18

Can it get any whiter or purer?

0:26:180:26:19

You know.

0:26:190:26:22

Lots of butter. The souffle. It's a dish with pretence, isn't it?

0:26:220:26:28

I can't even say "souffle". You know? Even I go French on a souffle!

0:26:280:26:32

Un souffle!

0:26:320:26:35

'Next, add 50 grams of plain flour to the melted butter.

0:26:350:26:39

'Then separate four eggs and leave to one side.'

0:26:400:26:44

Right, what I'm going to start to do now is just add this

0:26:450:26:49

beautiful infused milk to our roux.

0:26:490:26:51

Ooh.

0:26:530:26:55

Look at that.

0:26:550:26:57

That's what we mean when we mean thick.

0:26:570:26:59

-Could put windows in with that, couldn't you?

-You could, aye.

0:26:590:27:02

By heck, this cheese is good!

0:27:020:27:04

It's a useful creature, the goat.

0:27:040:27:06

It's been around since Neolithic times

0:27:060:27:08

and, do you know, it's the most eaten meat on the planet?

0:27:080:27:12

I don't know why it's never really caught on in Britain.

0:27:120:27:14

Because, by crikey, it's tasty.

0:27:140:27:16

It is. I mean, you can eat its meat, it produces milk...

0:27:160:27:20

It's no good at dancing though.

0:27:200:27:21

No, no. that's true. You cannot dance with it.

0:27:210:27:24

-And they do smell, goats.

-They do.

-They do, they honk.

0:27:240:27:27

And do you know, interesting thing, a goat can die of loneliness.

0:27:270:27:32

How mad is that? Because they're a herd creature, you see?

0:27:320:27:35

So if you've got a goat and you've only got one of them and he's

0:27:350:27:39

looking a bit miserable, buy another one because they need a friend.

0:27:390:27:43

Put half of this cheese into here to make an even thicker sauce.

0:27:430:27:49

Quite how, I'm not entirely sure! Put it in there, like that, look.

0:27:490:27:54

Kingy, I can't resist, I think

0:27:540:27:56

I've just got to have a taste of this wonderful cheese.

0:27:560:27:59

People say goat's cheese...

0:28:030:28:05

I think they get confused with the Greek feta,

0:28:050:28:08

they think it's going to be salty.

0:28:080:28:10

And crumbly. This just melts in your mouth.

0:28:100:28:13

-Beautiful.

-Mm.

-Right, mate. We're ready for them eggs.

0:28:130:28:16

-Right. Now...

-Yolks.

-Take it off the heat and just add these bit by bit.

0:28:160:28:22

And whisk like Billy-oh. Who was Billy-oh, I wonder?

0:28:220:28:26

Look at that.

0:28:260:28:28

It's turned this beautiful slightly golden colour

0:28:280:28:31

and lustre with those egg yolks.

0:28:310:28:33

Now, remember, it is off the heat now.

0:28:330:28:36

We don't want to cook this any more at this point. Chives.

0:28:360:28:40

Chives are wonderful.

0:28:400:28:42

And the chive is the smallest member of the onion family.

0:28:420:28:45

Again, it's a food...

0:28:450:28:47

It's a marriage, with the goat's cheese, made in heaven.

0:28:470:28:50

-I'll not be shy with the chives, eh?

-Oh, no. Absolutely.

0:28:500:28:55

Just whisk them in

0:28:590:29:01

to the cheese mixture.

0:29:010:29:03

It's funny, it's so heavy that you begin to think -

0:29:030:29:06

that's never going to rise!

0:29:060:29:08

It is!

0:29:080:29:10

'Next, whisk the egg whites up in to stiff peaks

0:29:120:29:14

'and a pinch of salt, as this will help to firm up the eggs.'

0:29:140:29:18

Oh, I think we're there. Don't overdo it.

0:29:220:29:24

They're likely to go dry and then it'll turn back to liquid.

0:29:240:29:27

Now, is this firm enough to stay in the bowl without it falling out?

0:29:270:29:31

Yes, it is! That's perfect.

0:29:310:29:34

Housewives all over the country, children,

0:29:340:29:36

and men who cook, have a go, it's a laugh!

0:29:360:29:40

Now, we put one spoonful in and you can mix it in quite roughly.

0:29:400:29:44

-That's just to get it moving cos that's quite stiff.

-That's it.

0:29:440:29:47

Now, into that, we fold in the remaining goat's cheese.

0:29:470:29:52

This is the chunks.

0:29:520:29:53

Now, remember, the rest of the cheese is in the sauce, but

0:29:530:29:56

we want, like, little cheesy chunky bits to come through the souffle.

0:29:560:30:00

And then we're going to fold the egg whites in.

0:30:000:30:03

Now, Delia Smith always says you always fold with a metal implement.

0:30:030:30:07

Why? Because it's got a thin edge. The thin edge,

0:30:070:30:10

and you fold like Kingy is, with a cutting movement.

0:30:100:30:13

The cutting movement, folding, you're folding, you're not mixing.

0:30:130:30:16

And we want to lose as little of this volume as we can.

0:30:160:30:19

So, now, we start the fold. So, look, like that. One...

0:30:190:30:24

It's a fine balance, isn't it?

0:30:240:30:26

And just be patient with it. Don't be hasty.

0:30:260:30:30

-I think that's pretty even, isn't it?

-Oh, aye.

0:30:300:30:34

'Finally, fill the pre-prepared buttered dish with the mixture.'

0:30:340:30:38

Just for that little bit extra,

0:30:410:30:43

we're going to sprinkle with parmesan cheese.

0:30:430:30:46

Now, it's important the parmesan cheese doesn't touch the born paper.

0:30:460:30:49

If it does, it'll stick, so keep the parmesan cheese around the centre.

0:30:490:30:54

if it sticks, it'll stop the souffle rising.

0:30:540:30:57

And put this into a preheated oven,

0:30:570:30:59

200 degrees Celsius in a fan oven, 220 in a non, a hot oven.

0:30:590:31:03

And put it in there for half an hour.

0:31:030:31:07

Now, you shut the door and leave it!

0:31:070:31:11

-Ho-ho-ho! You know what I said about it rising?

-Yeah.

0:31:170:31:20

We weren't kidding you.

0:31:200:31:23

Look at that. That's a souffle. Go on, Kingy.

0:31:230:31:27

With all the quality of a provincial mayoress, cut the string.

0:31:270:31:32

We declare this souffle open. Now, look at that!

0:31:320:31:36

Oh, man! What a beautiful, lovely, gorgeousness!

0:31:360:31:40

That is beautiful, isn't it?

0:31:400:31:42

But inside, it's just going to wobble.

0:31:420:31:45

Are we ready?

0:31:450:31:47

Pfoosh!

0:31:480:31:51

That's a souffle!

0:31:510:31:53

Look at it.

0:31:530:31:56

It's cooked on the outside, it's just cooked so in the middle.

0:31:560:31:59

-I guarantee a taste of paradise.

-Oh!

-Oh!

0:31:590:32:02

Right.

0:32:020:32:04

But you know, this is cheese, but it's cheese with its best suit on.

0:32:040:32:08

-Even makes you think posh, doesn't it?

-It does.

0:32:080:32:11

It's hot.

0:32:110:32:13

-Oh, makes every night an occasion, doesn't it?

-Mm.

-Mm!

0:32:130:32:16

-Now, there we have it.

-There's now cheesy about this.

0:32:160:32:19

This dish is best served with a frilly green salad,

0:32:220:32:24

dressed with a balsamic vinaigrette.

0:32:240:32:27

Just look at that golden mountain of fluffiness!

0:32:270:32:31

And now our final bake of the day

0:32:310:32:33

and it's appropriate that this is a Bake Off masterclass

0:32:330:32:37

because it's definitely not easy. It's a Fraisier,

0:32:370:32:39

one of the most impressive looking cakes you could ever attempt.

0:32:390:32:43

Even Paul Hollywood needs help making one of these,

0:32:430:32:46

but luckily Mary Berry knows exactly what she's doing.

0:32:460:32:50

First of all, roll out a thin disc of marzipan

0:32:510:32:54

and draw around the base of the cake tin,

0:32:540:32:57

so that the circle will perfectly fit on the top of your cake.

0:32:570:33:01

Place on a baking tray

0:33:010:33:03

and leave to chill in the fridge whilst you make the Genoese sponge.

0:33:030:33:06

Now, a classic Genoese is just eggs with flour and sugar and butter.

0:33:060:33:12

And you make it over hot water.

0:33:120:33:15

If you've got a powerful machine, you can

0:33:150:33:17

do it just by whisking the eggs and sugar to start with.

0:33:170:33:22

Crack four eggs into a bowl and get all the zest off two lemons.

0:33:220:33:26

You will need their juice for the lemon syrup later.

0:33:260:33:29

Measure out 125 of caster sugar and add to the eggs.

0:33:290:33:33

Mix it on full power, so that you get good volume.

0:33:330:33:37

There we are, that's it.

0:33:390:33:41

Now, you can see it's lovely and thick. You can overbeat it.

0:33:410:33:45

If you get it really firm, almost like meringue,

0:33:450:33:48

you won't get the flour in.

0:33:480:33:49

Sift in 125 grams of self-raising flour, a little bit at a time.

0:33:490:33:55

If you add all the flour at once,

0:33:550:33:57

it's likely to go in in pockets, so just a little like that.

0:33:570:34:01

When I made this when I was trained, we used plain flour

0:34:010:34:05

and you used just the volume of the eggs to rise the sponge.

0:34:050:34:09

-Yeah.

-But I find now we all use self-raising flour, why not

0:34:090:34:13

use it and get the extra rise and you know it works every time.

0:34:130:34:17

Add the melted but slightly cooled butter to the sponge mixture.

0:34:170:34:22

If added whilst hot, you'll lose the volume of the mix.

0:34:220:34:25

It's melted, but it's not runny, not oily, just very, very soft.

0:34:250:34:30

At this stage, it just looks like a normal whisked sponge that

0:34:300:34:34

you would use for a Swiss roll.

0:34:340:34:36

But adding the butter makes it a Genoese.

0:34:360:34:39

Gentle folding the mixture to get all that in.

0:34:390:34:43

This is the danger point because if you go on working in the butter,

0:34:430:34:48

-the volume will go down and you won't get such a good rise.

-Mm-hm.

0:34:480:34:52

Gently pour the mixture into a greased and lined cake tin.

0:34:520:34:56

Don't pour the mixture into the tin from a great height

0:34:560:34:59

because the air bubbles will be stretched and burst.

0:34:590:35:02

Do it close to the tin.

0:35:020:35:03

If you do see a little bit of flour in it, just give it a little stir.

0:35:030:35:08

It goes in the oven at 160 fan, that's four gas,

0:35:080:35:13

and it'll take about 35 minutes.

0:35:130:35:15

-Looks good, Mary.

-Oh, good! Sigh of relief.

0:35:200:35:23

You can tell the cake is baked, as it will shrink

0:35:230:35:26

away from the sides of the tin and will spring back when pressed.

0:35:260:35:30

And you expect that slightly roundedness with it, Genoese.

0:35:300:35:34

Leave the cake in the tin to cool whilst you make the lemon syrup.

0:35:340:35:38

Juice the two lemons that were zested earlier

0:35:380:35:40

and measure out 75 grams of caster sugar.

0:35:400:35:43

Heat together in 70ml of water until it's all dissolved.

0:35:430:35:47

Leave that to cool, as you make your enriched creme patissiere.

0:35:470:35:51

I'm going to start off by putting 600ml of milk into the pan here.

0:35:510:35:57

Then I'm going to put a vanilla pod into the milk

0:35:570:36:01

and those seeds are going to add flavour.

0:36:010:36:05

Heat the milk until just below boiling point.

0:36:050:36:08

Measure out 180 grams of caster sugar

0:36:080:36:11

and 100 grams of corn flour to thicken it.

0:36:110:36:13

I mean, I use a lot of creme patissiere

0:36:130:36:16

when I'm making Danish pastries, you know. I think it tastes so good.

0:36:160:36:20

Oh, I think it's lovely.

0:36:200:36:22

And if you get the consistency right, it cuts through like a dream.

0:36:220:36:25

Now, I've found that in order to get this beautifully smooth,

0:36:250:36:29

it's a good idea to coat the corn flour in sugar.

0:36:290:36:34

Otherwise, the corn flour can go in in lumps.

0:36:340:36:37

So that's just mixing it together like that before the eggs go in.

0:36:370:36:41

Then I'm going to add four eggs and two egg yolks.

0:36:420:36:48

So there we've got the four eggs in there, two extra yolks.

0:36:480:36:52

That's just to enrich it.

0:36:520:36:54

And you just go on mixing until it's really, really smooth.

0:36:540:36:58

That's really well mixed. There's no flecks of corn flour.

0:36:590:37:04

-It does help to put that sugar and corn flour in first.

-Yeah.

0:37:040:37:09

Pour the hot milk on to the cold egg mixture,

0:37:090:37:12

so that the eggs don't scramble.

0:37:120:37:14

You can use a sieve to catch the vanilla pod and keep whisking.

0:37:140:37:18

Pour back into the saucepan and stir continuously,

0:37:180:37:21

so that it doesn't go lumpy.

0:37:210:37:23

Even though there's a lot of egg in there,

0:37:230:37:26

the corn flour is stabilising that and it will gradually thicken.

0:37:260:37:30

I think it's there, Mary.

0:37:330:37:35

Right, I've just got the addition of the 150 grams of butter

0:37:350:37:38

that's slightly softened, just drop that in in one go.

0:37:380:37:42

And then some kirsch, about a tablespoon.

0:37:420:37:45

If you haven't got kirsch, you could use limoncello would be nice,

0:37:450:37:49

brandy... Whatever's in the cupboard.

0:37:490:37:53

And now we need to take that out and put it to cool.

0:37:530:37:55

I find it's better to put it in something shallow

0:37:550:37:59

and then it cools quickly.

0:37:590:38:01

So once that's cooled down a bit,

0:38:010:38:03

we'll put it in the fridge to become really firm.

0:38:030:38:06

Now, the cake should be cooled. Shall we have it out of the tin?

0:38:060:38:10

Certainly is cool.

0:38:100:38:12

Right, spring form tin.

0:38:120:38:13

Take off the paper from the bottom.

0:38:150:38:18

Now for the exciting part. We're going to assemble the cake.

0:38:210:38:24

Grease your cake tin and line it with greaseproof paper or acetate.

0:38:240:38:28

This is what will give the Fraisier cake its distinctive edges,

0:38:280:38:31

once assembled.

0:38:310:38:32

Acetate is perfect for lining this, but not everybody's got it at home.

0:38:320:38:37

I've tried it just lining the tin with clingfilm,

0:38:370:38:40

that's absolutely fine.

0:38:400:38:41

Or you can use foil that's lined with parchment.

0:38:410:38:44

Now it's time to cut your cooled sponge in half.

0:38:440:38:47

So you put your hand flat and get eye level

0:38:470:38:51

and then what I do is I turn the cake and move it round as I'm

0:38:510:38:56

doing the knife and then go through to the middle a bit later.

0:38:560:39:00

That's it.

0:39:000:39:02

Put the bottom half of the sponge back in the lined cake tin

0:39:020:39:06

and brush with half of the lemon syrup.

0:39:060:39:08

I'm going to get a spoon and squash that down,

0:39:090:39:12

so that it really does get into the sides.

0:39:120:39:15

Now we come to the strawberry part.

0:39:150:39:16

It's essential to cut the bottom off and have a neat slice

0:39:160:39:20

-and this will go next to the acetate.

-Yeah.

0:39:200:39:23

Pressing it firmly down on to the sponge.

0:39:230:39:27

I'm absolutely squashing them as tightly as I can to each other.

0:39:270:39:33

You notice how the very last one,

0:39:330:39:34

I've squished in and they're very, very firm against the side.

0:39:340:39:40

Put the chilled creme patissiere into a piping bag

0:39:400:39:43

and pipe on to the exposed layer of sponge in the tin,

0:39:430:39:46

-so that it is all completely covered.

-Can I have a go, Mary?

0:39:460:39:49

No, because you're going to show me up.

0:39:490:39:51

-You can do it about ten times quicker.

-No, I love piping.

0:39:510:39:54

I know. I'm going to let you pipe the top, the chocolate part. Right.

0:39:540:39:57

That is completely covered.

0:39:570:39:59

Now, we're going to just go between these strawberries.

0:39:590:40:04

Sort of like that, all the way round.

0:40:040:40:06

Now, the next move is to put the chopped

0:40:080:40:11

strawberries into the middle here. The layers are building up.

0:40:110:40:15

-They are.

-And now, I'm going to put the rest of the creme patissiere

0:40:150:40:20

all over the top of that, so that's perfect.

0:40:200:40:24

And now we come to the final layer.

0:40:240:40:26

So just turn that upside down on to the top there.

0:40:260:40:30

-Gives you a nice flat top, doesn't it?

-It does.

0:40:300:40:33

I'm pressing that down well.

0:40:330:40:36

So we used half the sugar syrup on the first sponge

0:40:360:40:40

and I'm now using half the lemon syrup on top.

0:40:400:40:44

Then take a spoon and just press that down.

0:40:440:40:47

Just so that it's level. And then we need the marzipan. Do you remember?

0:40:480:40:52

-We put the marzipan in the fridge.

-Yup.

0:40:520:40:56

Now, I think I'll be able to lift that off in one piece cos it's

0:40:560:40:59

so cold. Like that.

0:40:590:41:01

And slip it on the top.

0:41:010:41:03

And that is a perfect fit.

0:41:070:41:09

Now, you want to put that back in the fridge to be really firm

0:41:090:41:14

before we turn it out and decorate it.

0:41:140:41:16

You don't have to be perfect, but the spirals do look quite effective.

0:41:160:41:21

It always looks better to use plain chocolate,

0:41:210:41:24

rather than milk chocolate. It also holds up better.

0:41:240:41:27

It's your artistic flair coming out on top of a cake.

0:41:270:41:30

Let the chocolate swirls harden quickly in the fridge,

0:41:300:41:33

whilst you release your cake from the tin and start to decorate.

0:41:330:41:37

-It's important to pipe quite thick ones.

-Yeah.

0:41:420:41:45

Now, this is the one cake

0:41:450:41:47

that you must keep in the fridge at all times. That's it.

0:41:470:41:53

Now, all that's needed is a nice dusting of icing sugar

0:41:530:41:56

and that would be wonderful for any celebration.

0:41:560:41:59

Doesn't need any cream.

0:41:590:42:01

-Just as it is.

-Absolutely.

0:42:010:42:04

Looks great that, Mary, doesn't it?

0:42:110:42:13

-I think we ought to try it, don't you?

-I think we should, Mary.

0:42:130:42:16

It's a shame to cut into it. How about that?

0:42:160:42:19

-We ought to share that. Can I just take a little...?

-I don't think so!

0:42:190:42:23

-OK, I'll take myself...

-No, it's all right.

0:42:230:42:26

-Do you want some of this, Mary? Yeah.

-Mm.

0:42:260:42:28

The strawberries, the creme patissiere, and then the last

0:42:280:42:32

thing you hit is that marzipan, which I think works really well.

0:42:320:42:36

It's so beautiful when you've finished and of course,

0:42:360:42:39

it tastes absolutely wonderful.

0:42:390:42:41

I totally agree, Mary. It's gorgeous.

0:42:410:42:43

That's all there's room today.

0:42:430:42:45

But we'll be back with more bakes soon,

0:42:450:42:47

so make sure you join me again then. Bye.

0:42:470:42:51

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