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 > 0:00:19as we celebrate some of the best bakes ever.
0:00:41 > 0:00:44Hello and welcome to our celebration of baking.
0:00:44 > 0:00:48Here are some of the treats we're going to show you today.
0:00:48 > 0:00:51We have savoury dishes, including an Asian glazed ham
0:00:51 > 0:00:53from Lorraine Pascale.
0:00:53 > 0:00:56And I'll just drizzle that over.
0:00:56 > 0:00:59Beautiful smells coming out of this.
0:00:59 > 0:01:03Nigella Lawson will show us a pizza with a difference.
0:01:03 > 0:01:06My meatzza is a regular fixture on the menu in casa Lawson.
0:01:06 > 0:01:08It is so easy to make.
0:01:10 > 0:01:14Paul Hollywood makes a loaf with beer that's comforting and hearty.
0:01:15 > 0:01:17And James Martin bakes an interesting pie
0:01:17 > 0:01:19that involves frying.
0:01:19 > 0:01:20You see, look at this.
0:01:20 > 0:01:23I know it's very different cooking it in a pan,
0:01:23 > 0:01:25but it just saves on washing-up.
0:01:25 > 0:01:29And for pudding, we've got a plum and marzipan tart from Mary Berry.
0:01:31 > 0:01:34Gregg Wallace is making a raspberry pavlova.
0:01:36 > 0:01:38And we finish with a favourite of mine -
0:01:38 > 0:01:41a flourless chocolate cake from Raymond Blanc.
0:01:42 > 0:01:45But our first recipe comes from the Hairy Bikers.
0:01:45 > 0:01:49They're baking their version of a classic moussaka.
0:01:56 > 0:01:59THEY SING A TUNE
0:02:01 > 0:02:03- Hola.- Look at that, then.
0:02:03 > 0:02:07- A Geordie Zorba.- Zorba the Greek.
0:02:07 > 0:02:10Zorba the Geordie!
0:02:10 > 0:02:13The principal ingredient of the moussaka
0:02:13 > 0:02:17is the aubergine, or eggplant, as the Americans call them.
0:02:17 > 0:02:22- How could that be an eggplant?- It doesn't look anything like an egg!
0:02:22 > 0:02:26Ah, moussaka. A dish fit for any Greek God.
0:02:26 > 0:02:28Layers of ground lamb and sliced aubergine,
0:02:28 > 0:02:32topped with a cheese sauce and baked for a fuller flavour.
0:02:32 > 0:02:36And we're going to give ours a bit of a British spin.
0:02:36 > 0:02:38We're putting potatoes in our moussaka.
0:02:38 > 0:02:41First time I had it I thought, "It's meant to be moussaka,
0:02:41 > 0:02:45"not a hotpot." But, actually, it's kind of all right.
0:02:45 > 0:02:46Just go with us on this one.
0:02:46 > 0:02:50Try it with potatoes. If you don't like it, go with aubergines.
0:02:51 > 0:02:55Slice the aubergine into one centimetre thick slices.
0:02:55 > 0:02:58You might want to salt them to draw out some of the bitterness,
0:02:58 > 0:03:01but it's not always necessary with new varieties.
0:03:01 > 0:03:04If you do, remember to wash it off again before you pop them
0:03:04 > 0:03:06in the pan to fry them.
0:03:06 > 0:03:08We've brought back loads from holidays, haven't we?
0:03:08 > 0:03:10The one thing you always do bring back, I find,
0:03:10 > 0:03:13is these bottles of booze that,
0:03:13 > 0:03:16at the time, you have this fragrant thing made from orange flowers
0:03:16 > 0:03:21on the southwest hill, north of Cephalonia, that's a speciality.
0:03:21 > 0:03:24And you have it and you go, "By God, this is nectar of the gods."
0:03:24 > 0:03:26You bring it home and it's like...
0:03:26 > 0:03:29And it sits at the back of your sideboard, doesn't it?
0:03:29 > 0:03:31Well, you see, that's what holidays are.
0:03:31 > 0:03:34It's about being in a time and a place and a space.
0:03:34 > 0:03:35And you fill that time,
0:03:35 > 0:03:40space and place with lovely things of the region, don't you?
0:03:40 > 0:03:44- Aye. It is a tonic, a holiday, isn't it?- It is. Everybody needs them.
0:03:44 > 0:03:47We've sat on that beach with our bellies out, getting all over...
0:03:47 > 0:03:50- It's the fact though you're belly catches the sun first.- Yes.
0:03:50 > 0:03:53I tell you what though, it's dead funny on a beach with him.
0:03:53 > 0:03:55If you put your head on the ground,
0:03:55 > 0:03:56he looks just like the Eden Project.
0:03:58 > 0:04:01- Right, anyway...- Shut up, you. - Don't hurt me, I'm old.- I didn't...
0:04:01 > 0:04:04- I wasn't going to do anything. - Moussaka is made with minced lamb.
0:04:04 > 0:04:05Minced lamb is full of fat,
0:04:05 > 0:04:07therefore don't bother putting any olive oil in.
0:04:07 > 0:04:09This goes into a pan.
0:04:10 > 0:04:14- How do them guards walk? - Oh, what, the Greek guards?
0:04:14 > 0:04:17They have pompoms on their feet, don't they?
0:04:17 > 0:04:19They've got the rifles.
0:04:19 > 0:04:22No, it's a flick.
0:04:22 > 0:04:24Oh, sorry.
0:04:26 > 0:04:29Now, while the lamb is browning, chop an onion
0:04:29 > 0:04:33and a couple of cloves of garlic and add them to the pan.
0:04:33 > 0:04:37Now, to this we add oregano. Uno.
0:04:38 > 0:04:41A teaspoonful and a half of dried mint.
0:04:41 > 0:04:45We want power in this. This is why we're using dried herbs.
0:04:45 > 0:04:48And the dried herbs will cook into the dish.
0:04:48 > 0:04:51On top of that, pop in a stick of cinnamon, a bay leaf,
0:04:51 > 0:04:55chopped rosemary and some freshly ground pepper,
0:04:55 > 0:04:59a whole tin of chopped tomatoes and two teaspoons of tomato puree.
0:04:59 > 0:05:02As you can sense, this is a rich dish,
0:05:02 > 0:05:06and somehow this is why I feel justified putting the potatoes in.
0:05:06 > 0:05:08Because it's just nice.
0:05:10 > 0:05:13And wine, about 200ml.
0:05:15 > 0:05:18We're going to bring that back to the boil and, kind of,
0:05:18 > 0:05:21cover it half with the pan lid and leave it to
0:05:21 > 0:05:23simmer for about half an hour,
0:05:23 > 0:05:25or even cook it for longer.
0:05:25 > 0:05:28Ten minutes before the end, it's time to make our white sauce,
0:05:28 > 0:05:32which is pretty much like the bechamel you get in lasagne.
0:05:32 > 0:05:36Step one, a big knob of butter.
0:05:36 > 0:05:40Melt that down and put some flour in.
0:05:42 > 0:05:45About a tablespoon.
0:05:45 > 0:05:46See?
0:05:48 > 0:05:51And just mix that with the butter and cook it out a little bit.
0:05:51 > 0:05:53Just make a smooth paste.
0:05:53 > 0:05:57And we start drizzling in about a pint of milk.
0:05:57 > 0:05:59It's just a very basic white sauce.
0:06:03 > 0:06:07- Now just increase the heat a little bit.- And wait till it thickens.
0:06:07 > 0:06:11A top tip for white sauce is when it starts to thicken,
0:06:11 > 0:06:14get your whisk out, cos it helps prevent it going lumpy.
0:06:14 > 0:06:17So, now we're going to start to build up the flavour, so we're
0:06:17 > 0:06:21going to season it with salt, but, most importantly, white pepper.
0:06:21 > 0:06:23Just take it off the heat a little bit.
0:06:23 > 0:06:24And go careful with the salt
0:06:24 > 0:06:27because we're going to put a bit of Parmesan in this.
0:06:27 > 0:06:30Again, that's our touch, just to build up the richness.
0:06:30 > 0:06:32- And a bit of nutmeg. - Can't go wrong with nutmeg.
0:06:33 > 0:06:38And what's nice about putting the nutmeg in it, it adds a,
0:06:38 > 0:06:41kind of, spice to it, but also it's slightly sweet,
0:06:41 > 0:06:45there's a sweet tinge to it, which is really lovely.
0:06:45 > 0:06:47I'm just grating some Parmesan.
0:06:47 > 0:06:49This isn't traditional,
0:06:49 > 0:06:51but it's just going to serve to enrich that sauce.
0:06:51 > 0:06:55And we're going to put some Parmesan cheese on the top as well.
0:06:55 > 0:06:57This is good Parmesan, look at that.
0:06:57 > 0:06:59Over a gentle heat, stir a handful of the Parmesan cheese
0:06:59 > 0:07:03into the white sauce and prepare to assemble the moussaka.
0:07:03 > 0:07:07- We're kind of ready to build the Odyssey now.- We are.
0:07:07 > 0:07:09Step one.
0:07:09 > 0:07:13It's three layers, so you want a third of the meat to go in there.
0:07:13 > 0:07:17Don't put the cinnamon stick in, that would be gormless.
0:07:17 > 0:07:20Just to avoid embarrassment, I'll take ours out.
0:07:21 > 0:07:24Once you've spread out the meat, it's time to layer on the potatoes.
0:07:24 > 0:07:28The slices have been slightly boiled and allowed to cool.
0:07:28 > 0:07:31It's going to be a nice little layer, just a layer here.
0:07:31 > 0:07:37It is a bit hotpoty, you know? This is where Lancashire meets Larnaca.
0:07:37 > 0:07:40Where Altrincham meets Athens.
0:07:40 > 0:07:42Then add a layer of the aubergine.
0:07:42 > 0:07:45And two more layers of meat and aubergine.
0:07:45 > 0:07:48- Smelling quite radiant, isn't it? - It is.
0:07:52 > 0:07:56And this is just going to bake together
0:07:56 > 0:07:59in this mass of coagulation.
0:07:59 > 0:08:02That's it. Look at that.
0:08:02 > 0:08:04Once you get to your final layer of aubergine,
0:08:04 > 0:08:07it's time to finish the white sauce.
0:08:07 > 0:08:09First, make sure it's cool.
0:08:09 > 0:08:12Beat an egg and, using a whisk, mix them together.
0:08:12 > 0:08:14If the sauce isn't cool to begin with,
0:08:14 > 0:08:16you'll end up with scrambled eggs.
0:08:18 > 0:08:20Lovely.
0:08:20 > 0:08:24Next, we need to pour all that sauce onto the top of your moussaka.
0:08:29 > 0:08:31There you are. You see?
0:08:31 > 0:08:34Now the cheese.
0:08:34 > 0:08:36Simply pop that into a preheated oven
0:08:36 > 0:08:41at about 180 degrees Celsius for about 45 minutes.
0:08:41 > 0:08:43But keep an eye on it so it doesn't burn.
0:08:54 > 0:08:57Oh, the magnificence that is the moussaka.
0:08:57 > 0:09:00It's like the beaten bronze of Hercules' helmet.
0:09:00 > 0:09:03- Look at that.- Oh, nice.
0:09:03 > 0:09:07- Nice.- Nice. Are you going to carve? - Yeah.
0:09:07 > 0:09:10It's nice this, if we can get it out in a square,
0:09:10 > 0:09:12because then we see all the layers.
0:09:14 > 0:09:19And that...is how moussaka should look.
0:09:21 > 0:09:24Oh, look at that. It seems a shame, doesn't it?
0:09:24 > 0:09:27It does, doesn't it?
0:09:27 > 0:09:31MUSIC: Forever and Ever by Demis Roussos
0:09:34 > 0:09:37- Oh, that's nice. - It's a really good meal.
0:09:37 > 0:09:39That's a good moussaka.
0:09:45 > 0:09:49Moussaka - it's a British favourite, and a classic example of how
0:09:49 > 0:09:52foreign influences have informed what we eat now.
0:09:53 > 0:09:57Now another classic, a tarte tatin.
0:09:57 > 0:10:00This recipe, according to legend, was created by accident
0:10:00 > 0:10:03when a French hotel cook messed up her fruit pie
0:10:03 > 0:10:06and ended up with the pastry lid on the bottom.
0:10:06 > 0:10:08But the hotel guests loved it.
0:10:08 > 0:10:11It's usually cooked with apple, but in this version,
0:10:11 > 0:10:13Mary Berry is using plums.
0:10:16 > 0:10:21You don't need to peel the plums, and they want to be slightly underripe.
0:10:21 > 0:10:24If they're overripe, you'll get too much juice.
0:10:24 > 0:10:31I've got nine plums which fits neatly into the base of an 8-inch tin.
0:10:31 > 0:10:33And the tin wants to have a bit of depth to it.
0:10:33 > 0:10:36Because if it's too shallow, it'll bubble over the top.
0:10:36 > 0:10:41This is an upside-down pudding, so the bottom layer, as you prepare it,
0:10:41 > 0:10:45becomes the top layer when you bravely flip it over at the end.
0:10:45 > 0:10:49Start with 75g of light muscovado sugar.
0:10:49 > 0:10:53And that's what gives the lovely caramel topping.
0:10:53 > 0:10:57No need to make a proper caramel as you would have to do
0:10:57 > 0:11:02if you were doing the classic tarte tatin with apples.
0:11:02 > 0:11:04This is my quick version.
0:11:04 > 0:11:07Because on Sunday morning, I would make this
0:11:07 > 0:11:12and you haven't got an awful lot of time. And then the plums.
0:11:12 > 0:11:14I find it best to start from the outside
0:11:14 > 0:11:16and squeeze them up quite tight.
0:11:17 > 0:11:21I remember the very first upside-down pudding I did was at college,
0:11:21 > 0:11:24and it was a pineapple upside-down.
0:11:24 > 0:11:27And we put a cherry in the middle.
0:11:27 > 0:11:30And we thought it was the bee's knees when it came out.
0:11:30 > 0:11:33I think I might get another one in there, we'll see.
0:11:33 > 0:11:36They've got to be tightly done together.
0:11:36 > 0:11:38Just have to be persuaded and given a push.
0:11:38 > 0:11:44'The next step is to roll out 100g of marzipan into a thin round layer.
0:11:44 > 0:11:48'Making sure it's slightly smaller than your solid cake tin.
0:11:48 > 0:11:50'Now for the pastry.
0:11:50 > 0:11:55'For this tart, I use puff, and I think ready-made is just fine.
0:11:55 > 0:12:00'Its buttery crispness is a wonderful contrast to those squidgy soft plums.
0:12:00 > 0:12:03'Cut a circle slightly larger than the tin
0:12:03 > 0:12:08'then place it over the marzipan, pushing the edges down.'
0:12:08 > 0:12:11And then for ventilation to get that steam through,
0:12:11 > 0:12:14just put a cross in the middle there.
0:12:14 > 0:12:17That's ready for the oven.
0:12:17 > 0:12:23'Bake the tart at 200 degrees fan on the top shelf for about 25 minutes,
0:12:23 > 0:12:25'until the pastry is crisp and golden brown.'
0:12:31 > 0:12:33That looks pretty good to me.
0:12:33 > 0:12:38A lovely crisp top, and the juice just coming out round the side.
0:12:38 > 0:12:41Now, it's important when you come to turn it out
0:12:41 > 0:12:44that you have a plate that's got a bit of lip,
0:12:44 > 0:12:48because all those juices are going to tip and run round the outside.
0:12:48 > 0:12:51So a flat plate, it'd be all over the table,
0:12:51 > 0:12:55and perhaps on the tablecloth too. So just put it on top like that.
0:12:56 > 0:12:58Have a little prayer for me.
0:13:01 > 0:13:03One, two, three!
0:13:05 > 0:13:07Now, this is the part I like.
0:13:07 > 0:13:10A bit of excitement, hope it holds together.
0:13:14 > 0:13:16Just look at that!
0:13:16 > 0:13:18I think we need a dollop of cream with that,
0:13:18 > 0:13:21and I know Sarah, my daughter-in-law, would love custard.
0:13:21 > 0:13:25If you've never made an upside-down pud before,
0:13:25 > 0:13:30this rich plum and marzipan tarte tatin is a great way to start.
0:13:31 > 0:13:33Now, that was an upside-down dish.
0:13:33 > 0:13:37This next one is, for a baker, a sort of wrong way round dish.
0:13:37 > 0:13:38Right up until the end,
0:13:38 > 0:13:42you'd be forgiven for thinking that James Martin was frying, not baking.
0:13:42 > 0:13:44But wait and see what happens.
0:13:45 > 0:13:49Lazy day home cooking doesn't always mean long and slow.
0:13:49 > 0:13:52Sometimes you need food you can just rustle up in a jiffy,
0:13:52 > 0:13:54without skimping on flavour.
0:13:55 > 0:13:58Something that I find that fits the bill
0:13:58 > 0:14:00is my cream, chicken and mushroom pie,
0:14:00 > 0:14:02with a golden puff pastry top.
0:14:02 > 0:14:05It's a one-pot wonder, all cooked in a frying pan.
0:14:05 > 0:14:07So make sure yours is ovenproof.
0:14:07 > 0:14:09It takes minutes to make
0:14:09 > 0:14:11but tastes like you've slaved on the stove for hours.
0:14:11 > 0:14:14In my line of work, I don't really get many lazy days,
0:14:14 > 0:14:17but when I do get the occasional day off,
0:14:17 > 0:14:21there's nothing better really than to sit and cook a pie.
0:14:21 > 0:14:23It's one of the things that's a winter warmer,
0:14:23 > 0:14:27it sort of warms your heart as well as your taste buds.
0:14:27 > 0:14:30We're going to start off with a few shallots.
0:14:30 > 0:14:31Garlic, just chopped up.
0:14:34 > 0:14:36Then add diced chicken breast to your pan.
0:14:36 > 0:14:39The perfect partner for poultry is mushrooms.
0:14:39 > 0:14:43They have an amazing flavour so pick and choose your favourite varieties.
0:14:43 > 0:14:47That's one of the great things nowadays about supermarkets,
0:14:47 > 0:14:49you're starting to get different types of mushrooms,
0:14:49 > 0:14:51from chanterelles, girolles.
0:14:51 > 0:14:53Just getting a little bit of colour on here.
0:14:55 > 0:14:59Not too much. Just colour the chicken a little bit.
0:14:59 > 0:15:01Be careful not to burn the onions as well,
0:15:01 > 0:15:05otherwise it can become slightly bitter. That's probably enough now.
0:15:05 > 0:15:08And then we can throw in our mushrooms.
0:15:11 > 0:15:14With mushrooms, you want to cook them as hot as possible.
0:15:14 > 0:15:16Because they contain a lot of water,
0:15:16 > 0:15:19that's why we don't really want to wash mushrooms,
0:15:19 > 0:15:20you basically just rub off the dirt.
0:15:20 > 0:15:22But whenever you're frying them,
0:15:22 > 0:15:25the temptation is to have the pan not hot enough.
0:15:25 > 0:15:27Then they end up sweating.
0:15:30 > 0:15:32And then one of the great flavourings
0:15:32 > 0:15:34with chicken and mushrooms is Madeira.
0:15:37 > 0:15:39What you do need to do is flame this.
0:15:41 > 0:15:44Flaming it will get rid of the alcohol from it as well.
0:15:44 > 0:15:47Otherwise it's too intense a flavour.
0:15:49 > 0:15:51Then going to add some of this chicken stock,
0:15:51 > 0:15:54this is one of the great things in supermarkets, like mushrooms,
0:15:54 > 0:15:56that's readily available
0:15:56 > 0:15:59and makes this such a quick dish to be able to cook.
0:16:00 > 0:16:01While we're doing that,
0:16:01 > 0:16:05we can add one of the great ingredients to go with chicken.
0:16:05 > 0:16:07I love it, it's tarragon.
0:16:08 > 0:16:11It's got a lovely aniseed-y sort of flavour
0:16:11 > 0:16:15that goes well with so many different meats and fish.
0:16:16 > 0:16:20But tarragon and chicken really are a great combination.
0:16:20 > 0:16:26And then finally, no creme fraiche, no single cream, double cream.
0:16:26 > 0:16:29And the reason for the double cream is,
0:16:29 > 0:16:32we get the texture of a sauce almost straight away,
0:16:32 > 0:16:35particularly when we bring this to the boil to reduce that liquid down
0:16:35 > 0:16:38to create this wonderful sauce to go in our pie.
0:16:39 > 0:16:41Don't forget to season it
0:16:41 > 0:16:45and then let it simmer away for five to ten minutes, and that's it.
0:16:45 > 0:16:48See? I said it was easy.
0:16:48 > 0:16:52Chicken, mushrooms, Madeira and tarragon.
0:16:52 > 0:16:53It's proper.
0:17:02 > 0:17:03This is great.
0:17:03 > 0:17:06You could eat it almost as it is straight away like this.
0:17:06 > 0:17:08You could also put it in a food blender,
0:17:08 > 0:17:11blitz it and you've got a great chicken and mushroom soup.
0:17:11 > 0:17:14But as I'm making a pie, I need to crack on with a pastry top.
0:17:14 > 0:17:17Now, if you've got time, make your own puff pastry,
0:17:17 > 0:17:19alternatively you can buy it
0:17:19 > 0:17:22but make sure you buy the all-butter puff pastry for this.
0:17:24 > 0:17:25A little bit of flour.
0:17:27 > 0:17:29Just roll it out.
0:17:29 > 0:17:33So often with pies, they use shortcrust pastry, but for me,
0:17:33 > 0:17:36really, the best tasting pie to go with chicken or beef
0:17:36 > 0:17:38has to be with puff pastry.
0:17:38 > 0:17:42I don't know what it is, it's that buttery layers of crisp pastry
0:17:42 > 0:17:45as you break into it before you get to the filling.
0:17:45 > 0:17:49But you know it's going to taste great.
0:17:49 > 0:17:51Particularly, it looks great.
0:17:52 > 0:17:55Make sure the pastry isn't too thick,
0:17:55 > 0:17:57because you want it to cook in the middle.
0:17:57 > 0:17:59But not too thin,
0:17:59 > 0:18:03because I'm actually going to cook it in the same pan.
0:18:03 > 0:18:08About that will do, about 4-5mm thickness would be great,
0:18:08 > 0:18:11and then just very quickly, roll this up.
0:18:13 > 0:18:17Once the pastry is ready, paint the edge of the pan with egg wash.
0:18:17 > 0:18:20Then roll out the pastry over the top...
0:18:23 > 0:18:26..and trim the edges before egg-washing the top of your pie.
0:18:30 > 0:18:31When you get to that stage,
0:18:31 > 0:18:35you can do your fancy little crimping around the edge.
0:18:35 > 0:18:38Just take two fingers and a thumb,
0:18:38 > 0:18:44really press this onto the side of the pan.
0:18:47 > 0:18:52And then, to be bit fancy, a few leaves.
0:19:02 > 0:19:05And then we just put these on nice and quick.
0:19:07 > 0:19:10In the oven. About 25 minutes, hot oven.
0:19:11 > 0:19:13Done.
0:19:13 > 0:19:16So kick back and relax before tucking in.
0:19:28 > 0:19:33You see, look at this! I know it's very different, cooking it in a pan.
0:19:33 > 0:19:35But it just saves on washing up and let's face it,
0:19:35 > 0:19:40if you want a lazy day, why spend most of the time washing up?
0:19:40 > 0:19:43You just take some of this pie out.
0:19:46 > 0:19:51And that combination between chicken, mushrooms, tarragon, puff pastry.
0:19:53 > 0:19:56I mean, even just looking at it, you know it's going to taste good.
0:19:58 > 0:19:59I've got to dive in.
0:20:05 > 0:20:08That is so delicious.
0:20:08 > 0:20:09It's so simple.
0:20:10 > 0:20:13You can just cook it time and time again.
0:20:15 > 0:20:18It's the sort of dish that makes me realise how lucky I am
0:20:18 > 0:20:21to be able to make a living from food.
0:20:21 > 0:20:23Well, I feel lucky to have that recipe
0:20:23 > 0:20:27and that tip for keeping washing up to a minimum.
0:20:27 > 0:20:31No list of the best bakes ever would be complete without a good loaf,
0:20:31 > 0:20:34and here's Paul Hollywood, using freshly ground flour,
0:20:34 > 0:20:39to make a British classic, a rye, oat and ale round.
0:20:50 > 0:20:53Now, this bread is not going to taste like most normal breads,
0:20:53 > 0:20:55it'll have a lot of flavours going on in there.
0:20:55 > 0:21:00To start with, I have my beautiful warm wheat flour,
0:21:00 > 0:21:03which I've never used warm flour before, straight from the mill.
0:21:03 > 0:21:06This is only half an hour old.
0:21:06 > 0:21:12'I'm combining 150g of white flour with 350g of Justin's rye flour
0:21:12 > 0:21:15'which will give the loaf a nutty taste.'
0:21:15 > 0:21:18So it's going to be quite strong, quite a heavy bread
0:21:18 > 0:21:19but fantastic to eat.
0:21:20 > 0:21:24'Add 10g each of salt and yeast to the mix.
0:21:24 > 0:21:29'And then some treacle, which adds a caramel bittersweetness and colour.'
0:21:29 > 0:21:32The next thing I'm going to add is some water.
0:21:32 > 0:21:35This bread dates back to Tudor times,
0:21:35 > 0:21:38the water wasn't drinkable so ale was used a lot in bread.
0:21:38 > 0:21:42And often the barm was used, off the top, to rise the bread,
0:21:42 > 0:21:45so that was the yeast.
0:21:45 > 0:21:47This primitive yeast was unpredictable
0:21:47 > 0:21:49and gave us the term "barmy."
0:21:50 > 0:21:54And then we begin to stir all the ingredients together.
0:21:54 > 0:21:57'For this modern version, I'm only adding some ale for flavour.'
0:21:57 > 0:22:01And now I'm going to start using my hands.
0:22:01 > 0:22:02So at this stage,
0:22:02 > 0:22:07I've nearly incorporated all the flour in one big lump.
0:22:07 > 0:22:10And use a little bit of beautiful white flour,
0:22:10 > 0:22:12that will be the bonding agent in this,
0:22:12 > 0:22:14and then begin to manipulate the dough.
0:22:14 > 0:22:17Heel of the palm down, roll it up.
0:22:25 > 0:22:29You need to do this for about five to ten minutes.
0:22:34 > 0:22:37'This needs to prove until it has at least doubled in size.'
0:22:46 > 0:22:49You can see from the top of the dough itself, it's all split,
0:22:49 > 0:22:52because the yeast has exhausted itself
0:22:52 > 0:22:54and forced apart the dough itself.
0:22:54 > 0:22:58Now I'm going to dig this out, put it in a little bit of flour.
0:22:58 > 0:23:01Flatten it down with your hand, fold it.
0:23:03 > 0:23:06This is where you start to use your knuckles.
0:23:06 > 0:23:09In, over, over.
0:23:09 > 0:23:12Flatten it down again, and roll it up.
0:23:12 > 0:23:15Shape this into a ball.
0:23:16 > 0:23:22Coat it in a little bit of flour, and spin it. Pop that onto a tray.
0:23:22 > 0:23:23It goes right in the middle.
0:23:23 > 0:23:28'But what makes this loaf really special is my contemporary twist,
0:23:28 > 0:23:31'an ale and rye flour crust.'
0:23:31 > 0:23:33Now, I'm adding the ale to this.
0:23:33 > 0:23:37Get your spoon in, the spoon you used before is all right.
0:23:37 > 0:23:38Add a little bit of sugar,
0:23:38 > 0:23:41this helps with the colour of the loaf itself.
0:23:43 > 0:23:45And this is the fun bit.
0:23:45 > 0:23:47Start by rubbing it on to the top,
0:23:47 > 0:23:50taking it as far down as possible.
0:23:52 > 0:23:57And that has got a beautiful little beer batter all over the top.
0:24:00 > 0:24:02Top it with a handful of oats.
0:24:04 > 0:24:09'After a second prove, it needs about 30 minutes in an oven
0:24:09 > 0:24:11'at 220 degrees.'
0:24:19 > 0:24:22- Wow, look at this!- Looking good. - I hope you like it.
0:24:22 > 0:24:27'A great place for this loaf is at the heart of a ploughman's lunch.
0:24:27 > 0:24:30'Which is what I've made for Howard the farmer and Justin the miller.'
0:24:30 > 0:24:34- Very, very good.- That is excellent, Paul.- Do you like that?
0:24:34 > 0:24:36- Yeah, that is very, very good. - Very nice.
0:24:36 > 0:24:38- You can taste the beer in it. - You can.
0:24:38 > 0:24:41You can taste all the flavour of the rye, you can taste
0:24:41 > 0:24:44all the ingredients. That beer glaze is absolutely fantastic.
0:24:44 > 0:24:47- It gives it that extra edge. - Yep, you've done us proud.
0:24:47 > 0:24:51- It's fantastic teamwork. Cheers, guys.- Cheers!- Cheers.
0:24:54 > 0:24:56That's nice, that.
0:24:56 > 0:24:58Well, if I said we were going to be looking at pizza next,
0:24:58 > 0:25:03you'd naturally assume there was more dough coming up. But you'd be wrong.
0:25:03 > 0:25:06Because this is Nigella with her meatzza, which is...
0:25:06 > 0:25:09Well, actually, I'll let her do the explaining.
0:25:09 > 0:25:13MUSIC: La Traiettorie Delle Mongolfiere by Gianmaria Testa
0:25:28 > 0:25:32Now, my meatzza is a wondrous thing, I say immodestly.
0:25:32 > 0:25:34It's like a pizza, as you might guess,
0:25:34 > 0:25:36but instead of having a bread base,
0:25:36 > 0:25:41it's got like a meatball mixture that's squished flat into a disc.
0:25:43 > 0:25:47My meatzza a regular fixture on the menu in casa Lawson.
0:25:47 > 0:25:50It is so easy to make.
0:25:50 > 0:25:54You need a fairly large sized bowl with some mincemeat in it.
0:25:54 > 0:25:58Break two eggs onto the mincemeat, and then sprinkle over some Parmesan.
0:26:00 > 0:26:03And that's really to give saltiness and boost flavour.
0:26:03 > 0:26:06And then you can add either breadcrumbs, which is
0:26:06 > 0:26:09more Italian, or porridge oats.
0:26:09 > 0:26:14What you want is to help the base of the meatzza firm up.
0:26:14 > 0:26:17Mince over the mixture a clove of garlic
0:26:17 > 0:26:21and then sprinkle with freshly chopped parsley.
0:26:21 > 0:26:25These are the traditional flavourings for Italian meatballs.
0:26:25 > 0:26:27So, just mix everything together in the bowl.
0:26:27 > 0:26:30I find this easiest to do by hand.
0:26:30 > 0:26:34Whatever implement you choose, do not over mix.
0:26:34 > 0:26:39Now put this mixture into a greased round baking tin.
0:26:39 > 0:26:42Squish it down gently, remembering not to press too hard.
0:26:42 > 0:26:45Again, you don't want to overwork the mixture.
0:26:49 > 0:26:51Open a can of chopped tomatoes and drain it.
0:26:51 > 0:26:56I don't want any excess liquid ruining my meatzza base.
0:26:56 > 0:27:00I add a sprinkling of dried oregano,
0:27:00 > 0:27:02a small amount of sea salt,
0:27:02 > 0:27:04and a drizzle of garlic oil.
0:27:07 > 0:27:08Stir that to mix
0:27:08 > 0:27:11and then use it to spread over the top of the meatzza base.
0:27:16 > 0:27:21Slice a mozzarella ball into thinish slices.
0:27:21 > 0:27:23I think of this as a cheese sunburst.
0:27:26 > 0:27:29This needed to go into a hot oven for about 25 minutes,
0:27:29 > 0:27:34by which time the meat base is set, the tomatoes bubbling,
0:27:34 > 0:27:37and the cheese blistered gold.
0:27:37 > 0:27:42Before I slice and serve it, I strew with fresh basil.
0:27:42 > 0:27:44It really does look like a pizza.
0:27:45 > 0:27:48Indeed, it really does. OK, we've had a run of savoury recipes.
0:27:48 > 0:27:51I think it's time for another pudding.
0:27:51 > 0:27:52This one is a pavlova.
0:27:52 > 0:27:56There's some debate about whether the pavlova was first
0:27:56 > 0:27:59created in New Zealand or Australia.
0:27:59 > 0:28:02But everyone agrees that it was named after Anna Pavlova,
0:28:02 > 0:28:05the Russian ballerina from the 1920s.
0:28:05 > 0:28:07Here's Gregg Wallace making his.
0:28:11 > 0:28:14Let me show you something because all of us are in love with
0:28:14 > 0:28:17the deep red of the raspberry, but look at these little beauties, look.
0:28:17 > 0:28:19The yellow raspberry.
0:28:19 > 0:28:21They taste exactly the same, just as sweet.
0:28:21 > 0:28:23The yellow raspberries are cultivated to just give
0:28:23 > 0:28:26a point of difference, for chefs or cooks that want to create
0:28:26 > 0:28:29something special, something very pretty.
0:28:29 > 0:28:33The first thing we're going to make for our raspberry pavlova is
0:28:33 > 0:28:34actually the coulis.
0:28:34 > 0:28:35Raspberry coulis.
0:28:35 > 0:28:38Simply cook down the raspberries with some icing sugar,
0:28:38 > 0:28:41in their own juices.
0:28:43 > 0:28:45Right?
0:28:47 > 0:28:50No liquid added to that at all.
0:28:50 > 0:28:54That is purely coming out of these wonderful fruits.
0:28:54 > 0:28:57We're going to add cream to our meringue, our pavlova,
0:28:57 > 0:29:00when we've made it. We want the coulis cold.
0:29:00 > 0:29:03We don't want it cooking the cream. Stick it in the fridge.
0:29:04 > 0:29:07For your meringue base, whisk four egg whites
0:29:07 > 0:29:10and slowly add caster sugar and then a splash of vanilla essence.
0:29:10 > 0:29:14I was thinking about David there and that extraordinary raspberry vinegar.
0:29:14 > 0:29:17That's just another example of how versatile raspberries really are.
0:29:17 > 0:29:20The way he's bottled that sharp sweetness and the way it can be
0:29:20 > 0:29:24used in so many ways, that is the essence of the British raspberry.
0:29:28 > 0:29:30Look. Look, look, look. See?
0:29:33 > 0:29:36That's how stiff it is.
0:29:36 > 0:29:39Draw yourself a circle on parchment.
0:29:39 > 0:29:44OK? And then just spread it out to the edges of your circle.
0:29:44 > 0:29:49Meringue and raspberries is a wonderful classic combination
0:29:49 > 0:29:53because the meringue is so sweet and the raspberries are so sharp
0:29:53 > 0:29:57and they just counter each other brilliantly.
0:29:57 > 0:30:03This is one of my favourite desserts in the world to make.
0:30:03 > 0:30:06Cook the meringue on a low heat until crisp on the outside
0:30:06 > 0:30:09and soft inside, and allow to cool.
0:30:09 > 0:30:10That's what it should finish like.
0:30:10 > 0:30:12Now, careful, because this is so delicate,
0:30:12 > 0:30:14when you move it, it will crack.
0:30:14 > 0:30:16Then cover with freshly whipped cream
0:30:16 > 0:30:18and decorate with the fresh raspberries.
0:30:18 > 0:30:21I know at home you want to just dip your spoons in, don't you?
0:30:21 > 0:30:23I know I could. I could just take my shirt off
0:30:23 > 0:30:24and dive straight into this.
0:30:24 > 0:30:28We are going to place them beautifully around the outside.
0:30:28 > 0:30:33Can I urge you, please, don't wash your raspberries?
0:30:33 > 0:30:37They're far, far too delicate to be scrubbed or soaked with water.
0:30:37 > 0:30:40All right? Don't wash them at all - ever.
0:30:40 > 0:30:43I've been dealing with fruit and veg since the mid-'80s.
0:30:43 > 0:30:47I had my own first-ever fruit and veg firm in '89.
0:30:47 > 0:30:51Gregg the Veg, the London chefs know me as.
0:30:51 > 0:30:54And I've always taken great pride in getting the best produce
0:30:54 > 0:30:56I can out to the chefs,
0:30:56 > 0:30:59and this is why I've got such empathy with these producers who have real
0:30:59 > 0:31:05passion and a real desire to get the best possible fruit out to our shops.
0:31:05 > 0:31:07I understand that, truly understand that.
0:31:09 > 0:31:12Now, we are going to finish this with our beautiful chilled
0:31:12 > 0:31:16sweetened fruit coulis. Look at that, look.
0:31:16 > 0:31:18Well, I know I might not win any Michelin stars with this,
0:31:18 > 0:31:23but this is 100% pure raspberry indulgence.
0:31:24 > 0:31:27Look at that.
0:31:27 > 0:31:30I give you the British raspberry pavlova.
0:31:30 > 0:31:31Get your spoons out!
0:31:39 > 0:31:40Look at that!
0:31:40 > 0:31:42Oh! Oh!
0:31:44 > 0:31:45Look!
0:31:45 > 0:31:49Come on, have you ever seen anything as beautiful? Look.
0:31:49 > 0:31:52British raspberry shown off to its absolute best.
0:32:02 > 0:32:04That is beyond words.
0:32:04 > 0:32:08You can't get flavours that taste as good as this.
0:32:08 > 0:32:13That, my friends, is the beauty of our British raspberries.
0:32:15 > 0:32:17If that was a MasterChef recipe,
0:32:17 > 0:32:20I would definitely put Gregg through to the next round.
0:32:20 > 0:32:24We had Nigella a little earlier with her take on a pizza.
0:32:24 > 0:32:26Now here is someone else dishing up a meat recipe
0:32:26 > 0:32:28that is a little bit different.
0:32:28 > 0:32:34It's Lorraine Pascale and her baked sticky Asian ham.
0:32:39 > 0:32:42I'm going to see some friends tomorrow
0:32:42 > 0:32:44and we're all bringing something to eat.
0:32:44 > 0:32:48And I am going to bring my sticky Asian baked ham.
0:32:50 > 0:32:55But first, I need to soak it in cold water overnight.
0:32:56 > 0:32:59It just draws out all the saltiness.
0:33:13 > 0:33:17Ah, look at this, and now I have to get rid of all this salty water.
0:33:22 > 0:33:24So I can't wait to eat this later.
0:33:26 > 0:33:29You have to boil it, then glaze it, then bake it.
0:33:29 > 0:33:32So the first stage is the boiling.
0:33:33 > 0:33:35I'll just put a bit more water in.
0:33:39 > 0:33:41We need to get this cooking.
0:33:41 > 0:33:44This needs to cook for a good two hours.
0:33:44 > 0:33:45It's a 2½ kilo joint.
0:33:45 > 0:33:48First, I need to bring it up to the boil
0:33:48 > 0:33:51and then, as soon as its boiling, lower the temperature to a simmer.
0:33:53 > 0:33:54So I'm going to add some aromatics,
0:33:54 > 0:33:58so all the lovely flavour infuses the joint whilst it's cooking.
0:33:58 > 0:34:02A couple of bay leaves, star anise, I love star anise.
0:34:02 > 0:34:04Some aniseed flavour.
0:34:06 > 0:34:07Big handful of peppercorns.
0:34:09 > 0:34:12And then some cloves and ginger.
0:34:12 > 0:34:15When I use ginger, I don't bother peeling it,
0:34:15 > 0:34:19I just grate it in, peel and all.
0:34:19 > 0:34:21Like that. Need about a one centimetre piece.
0:34:24 > 0:34:27There you go. And then all these flavours
0:34:27 > 0:34:29are going to make this joint taste amazing.
0:34:30 > 0:34:33And afterwards, I often use this broth as a soup
0:34:33 > 0:34:35because it's that good.
0:34:36 > 0:34:38Pop the lid on.
0:34:40 > 0:34:42OK, now for the sticky Asian glaze.
0:34:42 > 0:34:47So I don't use a garlic crusher, what I do is just squash each clove
0:34:47 > 0:34:51like that, a bit of salt and then just grind it to a paste.
0:34:56 > 0:34:58So everything into the pan now.
0:34:58 > 0:35:00We've got the grated zest of half an orange,
0:35:00 > 0:35:02one chilli and two cloves of garlic.
0:35:05 > 0:35:09So I need 220ml of honey or grams.
0:35:09 > 0:35:13If you weigh it on the scales, it's exactly the same.
0:35:15 > 0:35:20Then one teaspoon of Chinese five-spice.
0:35:20 > 0:35:22100ml of soy sauce.
0:35:22 > 0:35:26Really rich, beautiful soy sauce, gives a lovely saltiness to it.
0:35:28 > 0:35:30Then I've got the juice of half an orange.
0:35:30 > 0:35:35And 240 grams of soft light-brown sugar for that wonderful depth
0:35:35 > 0:35:37of flavour, a caramelized flavour.
0:35:37 > 0:35:39Quick stir.
0:35:40 > 0:35:43And this really is packed with flavour.
0:35:43 > 0:35:45There's so much flavour in the broth
0:35:45 > 0:35:49and then this extra flavour for the glaze, it's just perfect.
0:35:53 > 0:35:57And then some pepper, just to add extra heat.
0:35:57 > 0:36:01So just pop that over a low heat, I want all the sugar to dissolve
0:36:01 > 0:36:04and that will take about two or three minutes.
0:36:06 > 0:36:09Right, get this on, 220 degrees.
0:36:10 > 0:36:12And now I'll get my ham ready for the oven.
0:36:14 > 0:36:18You just take it out of the water and pat it dry with kitchen paper.
0:36:18 > 0:36:23Remove the thick layer of skin, cut diagonal slashes through the fat
0:36:23 > 0:36:28in one direction first and then the other to make diamond shapes.
0:36:28 > 0:36:31Then stick a clove in the centre of each diamond.
0:36:37 > 0:36:39Last one in there.
0:36:40 > 0:36:42And then onto a baking tin.
0:36:44 > 0:36:48OK, the glaze, it's nice and ready, nice and thick.
0:36:48 > 0:36:51I'll just drizzle that over.
0:36:52 > 0:36:55Beautiful smells coming out of this.
0:36:56 > 0:36:59Just that chilli and soy sauce, so strong.
0:36:59 > 0:37:01And there's quite a lot of this left,
0:37:01 > 0:37:05but it's great to use as a dipping sauce afterwards.
0:37:07 > 0:37:11And so this is going to go into the oven at 220 degrees
0:37:11 > 0:37:14for 30 minutes.
0:37:15 > 0:37:19And then, once it's cool, me and the ham are going out.
0:37:28 > 0:37:33We've had bread, two meat dishes, a plum tart, a pavlova and a pie.
0:37:33 > 0:37:37But we can't possibly finish without bringing you a cake.
0:37:37 > 0:37:42And here is one of the best. A great chocolate cake from Raymond Blanc.
0:37:42 > 0:37:47I will do for you a very intriguing piece of baking,
0:37:47 > 0:37:53because the baking I'm going to do here is a cake base without flour.
0:37:53 > 0:37:57The base is the first stage of this recipe.
0:37:57 > 0:38:01Start by whisking egg whites to a soft peak, then add sugar.
0:38:01 > 0:38:03Voila.
0:38:03 > 0:38:04Go slowly.
0:38:04 > 0:38:07This will give the egg whites volume and stability.
0:38:07 > 0:38:09Let's have a look.
0:38:09 > 0:38:12I'm going to add now, OK, the egg yolk.
0:38:14 > 0:38:16Voila. I whisk just the top.
0:38:19 > 0:38:21Voila.
0:38:21 > 0:38:24So now, just place your base here.
0:38:24 > 0:38:28OK, so then you fold it, so be very gentle, OK?
0:38:28 > 0:38:29From underneath, fold.
0:38:29 > 0:38:31Underneath, fold, see?
0:38:33 > 0:38:35Chocolate powder adds flavour
0:38:35 > 0:38:39and the absence of flour makes the cake's base rich and moist.
0:38:39 > 0:38:41Tres bien.
0:38:41 > 0:38:43Voila. So now we are ready to bake.
0:38:43 > 0:38:47Use a cake ring as opposed to a tin, line with grease-proof paper
0:38:47 > 0:38:49and wrap with aluminium foil.
0:38:49 > 0:38:51Perfect.
0:38:51 > 0:38:54Pour the mix halfway up the ring.
0:38:56 > 0:39:00So my oven is preheated, 175 degrees.
0:39:00 > 0:39:0215 minutes only.
0:39:02 > 0:39:05Leave the cakes to rest for an hour when they come out.
0:39:05 > 0:39:09On the top of this flourless cake base,
0:39:09 > 0:39:12I'm going to build a beautiful chocolate mousse.
0:39:12 > 0:39:14Time for the second stage of the recipe.
0:39:14 > 0:39:18Melt chocolate in a bain-marie or water-bath,
0:39:18 > 0:39:21then whisk egg whites and slowly add sugar.
0:39:21 > 0:39:22Like that.
0:39:26 > 0:39:28Voila. I've got my mousse here.
0:39:30 > 0:39:33Start by adding only a third of the egg whites to the melted chocolate,
0:39:33 > 0:39:37as this will help the ingredients combine.
0:39:37 > 0:39:41Then fold in the rest, taking care to retain as much air in the mixture
0:39:41 > 0:39:45as possible, but working quickly, as the mousse will now be cooling.
0:39:45 > 0:39:48And then fold nicely. Voila.
0:39:48 > 0:39:51Taste...
0:39:51 > 0:39:52Lovely.
0:39:52 > 0:39:54Slice the crust off the top of the cake.
0:39:56 > 0:40:00Then place back inside a clean ring and spoon the mousse mixture over.
0:40:02 > 0:40:03Voila.
0:40:03 > 0:40:06What you do now is actually place the mousse in the fridge
0:40:06 > 0:40:09so the mousse firms up so I can cut it later.
0:40:12 > 0:40:14The final stage of baking
0:40:14 > 0:40:17and the crowning glory of the cake is the tuile garnish.
0:40:17 > 0:40:21To a pan of water, add sugar, cocoa powder,
0:40:21 > 0:40:24butter and grated dark chocolate.
0:40:24 > 0:40:26Finally, add liquid glucose,
0:40:26 > 0:40:30which will help control the formation of sugar crystals.
0:40:30 > 0:40:33So very easy tuile, absolutely beautiful,
0:40:33 > 0:40:35really a work of art on its own.
0:40:35 > 0:40:37It's not me, it's it.
0:40:38 > 0:40:42Melt the ingredients together, then take off the heat.
0:40:42 > 0:40:44I'm going to cool down my mixture,
0:40:44 > 0:40:47which I want to place between two sheets of paper.
0:40:48 > 0:40:50It's lovely, it's so easy to make.
0:40:56 > 0:40:57And then roll it...
0:40:58 > 0:41:00..down.
0:41:01 > 0:41:02Voila.
0:41:02 > 0:41:07And then what you will do is to undo your paper
0:41:07 > 0:41:10and you've got two very fine tuile.
0:41:11 > 0:41:15Place the sheets of paper on trays, remembering to weigh them down
0:41:15 > 0:41:17if you're using a fan oven.
0:41:17 > 0:41:20They will only need five minutes at 170 degrees,
0:41:20 > 0:41:24enough time to take the cake and mousse out of the tin.
0:41:25 > 0:41:27You just...
0:41:27 > 0:41:32warm it up nicely. I'll try not to burn my plastic here. Voila.
0:41:32 > 0:41:35Let's try, let's have a look, let's lift it up.
0:41:37 > 0:41:39Tres bien.
0:41:39 > 0:41:43Decorate the cake by drizzling over chocolate melted in a bain-marie.
0:41:43 > 0:41:45To really push the boat out,
0:41:45 > 0:41:47create a chocolate ribbon by pouring more melted chocolate
0:41:47 > 0:41:50over a thin sheet of plastic,
0:41:50 > 0:41:54then smooth the mousse before wrapping the plastic around the cake.
0:41:54 > 0:41:57When you apply the chocolate on the acetate with a palette knife,
0:41:57 > 0:42:01make sure it's thick enough, OK? Not too thick, but it's like a fortress.
0:42:01 > 0:42:04Leave to cool for ten minutes in the freezer.
0:42:04 > 0:42:08Take the tuile out of the oven. It will harden as it cools.
0:42:08 > 0:42:12I'm going to remove the acetate, OK, tres bien.
0:42:12 > 0:42:15So move that away here, very gently.
0:42:20 > 0:42:23It's OK. So now I'm going to add my tuile.
0:42:23 > 0:42:26Here we are, we're going to break it up a little bit.
0:42:26 > 0:42:28Voila, tres bien.
0:42:28 > 0:42:30Look at that, it's beautiful.
0:42:33 > 0:42:34Voila.
0:42:36 > 0:42:38Lovely.
0:42:40 > 0:42:42A chocolate cake with no guilt involved,
0:42:42 > 0:42:45well, that definitely qualifies as a best bake ever!
0:42:45 > 0:42:48And if that's not a great one to end on, I don't know what is.
0:42:48 > 0:42:51That's it for today and I will say bye-bye,
0:42:51 > 0:42:54but do join me again for some more brilliant bakes next time.