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 > 0:00:17We've got something for all the senses here as we celebrate
0:00:17 > 0:00:19some of the best bakes ever.
0:00:42 > 0:00:44Hello and welcome to the show.
0:00:44 > 0:00:48Let's have a look at just what we've got in our Best Bakes Ever today.
0:00:48 > 0:00:50The Hairy Bikers brave the elements
0:00:50 > 0:00:53- and show us how to make German potato bread...- Let's wrap this up.
0:00:55 > 0:00:58I don't want to eat it here, man. It's pouring! Come on, mate.
0:00:58 > 0:01:02..there's a creme brulee from Lorraine Pascale, a quiche Lorraine
0:01:02 > 0:01:08from Rachel Khoo and Mary Berry bakes with berries and meringue.
0:01:09 > 0:01:13James Martin has a classic sponge with strawberries and cream...
0:01:13 > 0:01:18The last time I entered this for a WI competition, I got banned!
0:01:18 > 0:01:19They banned me on all fronts
0:01:19 > 0:01:22because they said it shouldn't have double cream in it,
0:01:22 > 0:01:25I filled it full of strawberry jam and I put icing sugar on the top.
0:01:27 > 0:01:29Well, between me and you, it tasted the best.
0:01:29 > 0:01:33..and Raymond Blanc is serving up a splendid tarte tatin.
0:01:33 > 0:01:36It's going to take about five, seven minutes roughly.
0:01:36 > 0:01:40According to the strength of the guys underneath,
0:01:40 > 0:01:41according to the moon.
0:01:41 > 0:01:45No, no, no, no! Not the moon! Not today!
0:01:46 > 0:01:49But we're starting with a recipe that, to me, conjures up
0:01:49 > 0:01:54images of Beatrix Potter and old McGregor's garden - rabbit pie.
0:01:54 > 0:01:57It's a very old recipe but you don't come across it
0:01:57 > 0:02:00so much nowadays, which means we're missing out.
0:02:00 > 0:02:02Or, at least, that's according to Clarissa Dickson Wright.
0:02:02 > 0:02:06And she's using some history to prove her point.
0:02:06 > 0:02:08The Elizabethans loved rabbit.
0:02:08 > 0:02:10They did really interesting things with it.
0:02:10 > 0:02:14And quite honestly, if it was good enough for the elegant,
0:02:14 > 0:02:19sophisticated Elizabethans, I'm sure it's good enough for you.
0:02:19 > 0:02:22I'm going to take the meat off the bones.
0:02:22 > 0:02:25You don't even have to be terribly careful about it.
0:02:25 > 0:02:28I often make this pie when I have friends for supper.
0:02:28 > 0:02:33It goes down a storm and helps convert people to my rabbit cause.
0:02:33 > 0:02:34Right. There we are.
0:02:36 > 0:02:40To begin, I take some rabbit fillets and dust in seasoned flour,
0:02:40 > 0:02:43just as you would for an escalope of pork or chicken.
0:02:43 > 0:02:47When I was at school, they used to serve you rabbit
0:02:47 > 0:02:50and say it was chicken because, in those days,
0:02:50 > 0:02:54chicken was the expensive option and there was lots of rabbit about.
0:02:54 > 0:02:57It was very difficult to tell, really.
0:02:57 > 0:02:58Nowadays, it's quite easy to tell
0:02:58 > 0:03:00cos the rabbit has rather more flavour,
0:03:00 > 0:03:03as you'll find out when you tuck into this pie.
0:03:03 > 0:03:06'Gently fry the meat in butter...'
0:03:06 > 0:03:09And so there we are. The rabbit's now browned beautifully.
0:03:09 > 0:03:13'..before adding chopped onion and carrots, artichoke hearts,
0:03:13 > 0:03:17'apple and raisins and, finally, some orange.'
0:03:17 > 0:03:22You find a lot of citrus, orange and lemon, in Elizabethan recipes.
0:03:23 > 0:03:28I finish by adding stock and a large splash of red wine before leaving to
0:03:28 > 0:03:32simmer for two hours to amalgamate all the wonderful flavours.
0:03:32 > 0:03:38When it is cooked, put it into a pie dish. Doesn't that look appetising?
0:03:38 > 0:03:40And it smells appetising, too.
0:03:40 > 0:03:44Lastly, I add a few hard-boiled eggs, which the Elizabethans loved.
0:03:44 > 0:03:47They taste fantastic with rabbit.
0:03:47 > 0:03:50Those of you who are members of the fluffy bunny brigade,
0:03:50 > 0:03:53who oppose the eating of rabbit,
0:03:53 > 0:03:57I simply find it completely incomprehensible why you
0:03:57 > 0:04:02would want to not eat this delicious,
0:04:02 > 0:04:06healthy, versatile meat.
0:04:08 > 0:04:12Cover with a simple shortcrust pastry. What a treat!
0:04:12 > 0:04:14Perfect for any occasion.
0:04:16 > 0:04:18Just wash it with a bit of eggwash
0:04:18 > 0:04:23so that you get a nice colour to the pastry when it's cooked.
0:04:23 > 0:04:24There we are.
0:04:24 > 0:04:28All you have to do is put that into the oven and bake it
0:04:28 > 0:04:30until the pastry is cooked.
0:04:33 > 0:04:36After 40 minutes, a feast awaits.
0:04:36 > 0:04:40Those Elizabethans certainly knew how to make a good pie.
0:04:40 > 0:04:41There.
0:04:41 > 0:04:45I don't think we have anything one half as good as that these days.
0:04:47 > 0:04:50My delicious Elizabethan rabbit pie.
0:04:50 > 0:04:54If this doesn't have your family hopping round the dinner table,
0:04:54 > 0:04:55I don't know what will.
0:04:55 > 0:04:58Mm! It smells truly delicious.
0:05:02 > 0:05:06Such a lovely combination of flavours.
0:05:06 > 0:05:09And the richness of the rabbit cooked in the butter is quite
0:05:09 > 0:05:11noticeably different.
0:05:11 > 0:05:15I can't understand why people will eat any other type of meat
0:05:15 > 0:05:19and yet scorn the humble and inexpensive rabbit.
0:05:23 > 0:05:25Now, how about something a bit more straightforward?
0:05:25 > 0:05:28You can't go wrong with a nice apple crumble.
0:05:28 > 0:05:32And this one from Nigel Slater has an interesting ingredient - cheese.
0:05:38 > 0:05:41I'm not the sort of cook who travels the world, trying to find
0:05:41 > 0:05:46weird things to eat, but I do like to ring the changes.
0:05:46 > 0:05:48And much more fun, to my mind,
0:05:48 > 0:05:53is to take something I know very well, something familiar,
0:05:53 > 0:05:56and give it a new lease of life, give it a surprise.
0:05:59 > 0:06:02So I'm taking an unusual approach to one of my favourites -
0:06:02 > 0:06:03apple crumble.
0:06:03 > 0:06:07I want to play with the flavours and make a savoury version,
0:06:07 > 0:06:11something to try with a Sunday roast or even alongside some sausages.
0:06:13 > 0:06:15Half a dozen apples should be enough.
0:06:16 > 0:06:20There's two ways to approach the filling for a crumble.
0:06:20 > 0:06:23You either cook the fruit from raw with the crumble topping on it
0:06:23 > 0:06:27or you just give the fruit a few minutes in a pan with
0:06:27 > 0:06:29a little bit of butter to start with.
0:06:34 > 0:06:37So often, cooking is about getting something on the table
0:06:37 > 0:06:41at the end of the day, it's about feeding the hungry horde,
0:06:41 > 0:06:45but I think it also can be about having a little bit of fun -
0:06:45 > 0:06:50a rainy afternoon, a few ingredients and just playing a bit.
0:06:54 > 0:06:58These apples just need a few minutes to stew -
0:06:58 > 0:07:01plenty of time to make my crumble topping.
0:07:01 > 0:07:04It starts in the usual way - with butter and flour.
0:07:06 > 0:07:09I'm just going to rub the butter into the flour,
0:07:09 > 0:07:12which you can do in a food processor and it takes seconds.
0:07:13 > 0:07:17But I like the feel of food in my hands, particularly baking.
0:07:17 > 0:07:21I just end up with a good, rich, basic crumble.
0:07:23 > 0:07:25Check the apples. See how they're coming on.
0:07:27 > 0:07:31Now, they're looking good. They're looking nice and soft.
0:07:31 > 0:07:34I'm going to put in a little bit of Madeira. You could use Marsala.
0:07:38 > 0:07:44Just something to give it a grown-up flavour. So far, so traditional.
0:07:44 > 0:07:46But I want my crumble to be a bit different.
0:07:46 > 0:07:48Time for the savoury twist.
0:07:48 > 0:07:53Apples and cheese - one of life's perfect marriages.
0:07:53 > 0:07:58So I'm going to grate into that a little bit of Parmesan cheese.
0:07:59 > 0:08:02A good, strong Parmesan will add real flavour to this.
0:08:05 > 0:08:08Probably need three or four tablespoons.
0:08:11 > 0:08:15Breadcrumbs will add to the savoury edge and crisp up beautifully.
0:08:18 > 0:08:20I'm just thinking of something that will work with the apples.
0:08:20 > 0:08:24Maybe a little bit of thyme. I've actually got some lemon thyme.
0:08:24 > 0:08:26It just has that little extra bit of freshness.
0:08:29 > 0:08:33Lemon thyme works well in stuffing and will add a delicate freshness.
0:08:35 > 0:08:39So the apple's really quite soft
0:08:39 > 0:08:41and it's soaked up a little bit of that alcohol.
0:08:41 > 0:08:43And then it gets its crumble topping.
0:08:46 > 0:08:50A final shower of Parmesan and into the oven it goes.
0:08:52 > 0:08:54I'm grateful for the rain today.
0:08:54 > 0:08:59It's a wonderful excuse to stay inside, pour myself a drink
0:08:59 > 0:09:02and just enjoy the scent of baking.
0:09:02 > 0:09:05It's deeply savoury from the cheese and thyme
0:09:05 > 0:09:07but there's definitely the sweetness of apple in there, too.
0:09:11 > 0:09:12It looks like a crumble.
0:09:17 > 0:09:20Something very familiar and friendly about that.
0:09:20 > 0:09:23I'm expecting pudding
0:09:23 > 0:09:25but I'm actually getting something
0:09:25 > 0:09:27that reminds me of an old-fashioned ploughman's lunch
0:09:27 > 0:09:29with a big lump of cheese and an apple.
0:09:29 > 0:09:32It would be a really nice thing to have on the side with some
0:09:32 > 0:09:33cold roast meat.
0:09:35 > 0:09:36Quite unusual but it's a success.
0:09:41 > 0:09:43The cheese has made a classic apple crumble into something
0:09:43 > 0:09:46intriguing for very little effort.
0:09:46 > 0:09:49I'd happily eat this for supper any day of the week,
0:09:49 > 0:09:51and especially with sausages.
0:09:55 > 0:09:58Now time for a pudding full of colour.
0:09:58 > 0:10:01If you've been making something like mayonnaise or hollandaise sauce,
0:10:01 > 0:10:04what do you do with those leftover egg whites?
0:10:04 > 0:10:06Make them into a meringue, of course.
0:10:06 > 0:10:11And here's a very special one from Mary Berry, just right for a party.
0:10:14 > 0:10:15When I'm cooking for a crowd,
0:10:15 > 0:10:18I always like to serve a centrepiece pud.
0:10:18 > 0:10:22And my meringue tranche with berries and cream really hits the spot.
0:10:25 > 0:10:28Some people have a real difficulty with meringue
0:10:28 > 0:10:34but I've got a foolproof way, so let me show you. Start with four eggs.
0:10:34 > 0:10:39So separate the eggs carefully into a very clean bowl.
0:10:39 > 0:10:40So there's the first egg.
0:10:42 > 0:10:45Separate the eggs one at a time so if you break a yolk,
0:10:45 > 0:10:48you won't ruin all the whites.
0:10:48 > 0:10:51Then whisk the egg whites until they look like puffy clouds.
0:10:55 > 0:11:00Now I add 225g of caster sugar, a little at a time.
0:11:03 > 0:11:05The mixture will become thick and shiny.
0:11:11 > 0:11:12That's it.
0:11:15 > 0:11:18Now I need to just give it a little beat round.
0:11:20 > 0:11:24I'm just going to show you that that has got the most wonderful
0:11:24 > 0:11:25gloss to it.
0:11:25 > 0:11:29Next, transfer the mixture to a piping bag with
0:11:29 > 0:11:32a one-centimetre hole cut off the end.
0:11:32 > 0:11:37Then pipe onto baking parchment laid out on an oven tray. Do you know?
0:11:37 > 0:11:43I've been making meringue for years and enjoying every minute of it.
0:11:43 > 0:11:45And if you stop in the middle, it gives you a breather,
0:11:45 > 0:11:51and you can give it a twist before you get going. And off we go again.
0:11:52 > 0:11:55You'll need two of these meringues for a party.
0:11:55 > 0:11:59I've marked out two rectangles, 12 x 40cm long,
0:11:59 > 0:12:05to ensure they're both the same size. I've made this many times.
0:12:05 > 0:12:08I can't really claim that this is my recipe.
0:12:08 > 0:12:12Lucy, who's helped me with all my books and all sorts of things,
0:12:12 > 0:12:17it was her idea, and I think she made it for her 30th birthday.
0:12:17 > 0:12:20Once you've lined each edge with a row of lovely little
0:12:20 > 0:12:25peaks of meringue, it's into the oven at 100 degrees fan.
0:12:26 > 0:12:31And after about two hours, it's ready for the finishing touches.
0:12:31 > 0:12:34This piece of wood, just covered with foil,
0:12:34 > 0:12:36makes a wonderful silver tray.
0:12:38 > 0:12:42So I'm going to take the meringue and lift it onto there and join it.
0:12:47 > 0:12:51Bit of a shake there. That's it.
0:12:51 > 0:12:54So the next move is to put the lovely, rich,
0:12:54 > 0:12:56decadent cream in the middle.
0:12:56 > 0:13:00So I'm going to put a few blobs along and then spread them.
0:13:00 > 0:13:01So some there.
0:13:04 > 0:13:07You can make this meringue a fortnight ahead
0:13:07 > 0:13:12if you wrap it carefully but you only want to fill it a few
0:13:12 > 0:13:14hours before you're actually serving it.
0:13:16 > 0:13:21The creamy layer, made up of 300ml of whipped double cream mixed
0:13:21 > 0:13:24with 200g of full-fat Greek yoghurt,
0:13:24 > 0:13:27is spread evenly over the meringue to form a base for the next
0:13:27 > 0:13:31layer - wonderful rows of fresh blueberries and raspberries.
0:13:34 > 0:13:39It's quicker, as I go along, to just take a handful of blueberries
0:13:39 > 0:13:40and drop them in that hole.
0:13:40 > 0:13:42They go in a bit more neatly.
0:13:45 > 0:13:50I think that looks pretty marvellous and I can't wait to carry
0:13:50 > 0:13:54it in and everybody to think, "How did she get that in the oven?"
0:14:00 > 0:14:03I bet they're still puzzling over that one, Mary!
0:14:03 > 0:14:07And here's another mystery - when it's pouring with rain,
0:14:07 > 0:14:10why on earth would you be cooking outside?
0:14:10 > 0:14:13The answer is because you're the Hairy Bikers on a trip round
0:14:13 > 0:14:17Germany and you've just got to park the bikes and show us
0:14:17 > 0:14:19how to bake a German potato bread.
0:14:22 > 0:14:25Well, you can't start an epic journey on an empty stomach,
0:14:25 > 0:14:26so let's get baking.
0:14:26 > 0:14:29And we're in Germany, so let's kick off with some Brot.
0:14:32 > 0:14:38- Yeah, something really German, like Kartoffelbrot.- Spot-on.
0:14:38 > 0:14:41A comforting potato bread. Just the thing in this weather.
0:14:45 > 0:14:48Ho-ho! Wow! What a place to cook!
0:14:50 > 0:14:54Potato bread - a moist, tasty bread which doesn't dry out.
0:14:54 > 0:14:56Perfect for a road trip.
0:14:56 > 0:14:57Do you know what?
0:14:57 > 0:15:00Sometimes, we've been in piping hot countries and we cook a stew
0:15:00 > 0:15:01and you feel really stupid.
0:15:01 > 0:15:04Or sometimes, you've been somewhere really cold and we do a salad.
0:15:04 > 0:15:09This time, we've got it right. It's wonderful. It's German.
0:15:09 > 0:15:13- It's Kartoffel bread. - Kartoffelbrot!- Kartoffelbrot.
0:15:13 > 0:15:17- Brot of the Kartoffel!- Potato bread. - That's it.- Traditional German.
0:15:17 > 0:15:19Lots of cultures have potato bread, don't they?
0:15:19 > 0:15:22Loads of cultures have got potato bread. Sometimes...
0:15:22 > 0:15:24- Sorry... - HE LAUGHS
0:15:24 > 0:15:27I was trying to clean the table! I've got to knead on that!
0:15:27 > 0:15:28HE LAUGHS
0:15:32 > 0:15:34Right. Dry it off! Dry it off!
0:15:37 > 0:15:43- Calm. Calm. Right. They'll cut that out.- They won't.- Oh, well.
0:15:43 > 0:15:45Do you know? Potato bread, it's wonderful stuff.
0:15:45 > 0:15:48It's soft and white. It's like a polar bear's paw.
0:15:48 > 0:15:51And you know what it's got in it? Potatoes!
0:15:52 > 0:15:55Not only do spuds add flavour and tenderness,
0:15:55 > 0:15:58but potato bread stays moist and keeps really well.
0:15:58 > 0:16:01Just the thing to pop in your pannier.
0:16:01 > 0:16:03And just poach your spuds.
0:16:03 > 0:16:07WATER GURGLES
0:16:07 > 0:16:10- It's making a very odd noise, dude. - I've got water in me jets!
0:16:10 > 0:16:13HE BLOWS
0:16:13 > 0:16:14Si? What?
0:16:14 > 0:16:17I have an honest and fervently-held belief that this will now work.
0:16:20 > 0:16:22HE LAUGHS
0:16:22 > 0:16:24Yes! Myers!
0:16:24 > 0:16:28And simply poach the potatoes, 15-20 minutes, until they're soft.
0:16:28 > 0:16:30- We'll reserve the liquor.- Rrrrr!
0:16:33 > 0:16:39These potatoes are nicely soft. And the water, it's just warm.
0:16:39 > 0:16:41- It's boiled. We've left it to cool. - Because?
0:16:41 > 0:16:45We want to activate the yeast with the potato water.
0:16:45 > 0:16:49- So what we're going to do now is strain the potatoes, like so.- Oh!
0:16:51 > 0:16:56- Kartoffel pan. - The leavening process.
0:16:56 > 0:16:58The warm potato water goes in here.
0:16:58 > 0:17:00Now, remember, if that was too hot and boiling,
0:17:00 > 0:17:04- you'd kill the yeast. You would not create life.- Take the yeast.
0:17:04 > 0:17:05Sprinkle it over the top.
0:17:05 > 0:17:09Then, to speed up the fermentation, we add some sugar, or Zucker,
0:17:09 > 0:17:10as they call it here.
0:17:12 > 0:17:13Give it a mix.
0:17:13 > 0:17:17And then what you want to do is you want to wait
0:17:17 > 0:17:22until that has a bubbling scum on the top of it.
0:17:22 > 0:17:24It's going to be nice and it's going to smell very nice.
0:17:24 > 0:17:27Because it's going to smell like beer, it's going to smell yeasty.
0:17:27 > 0:17:31While that's kind of coming to life, we need to mash the potatoes.
0:17:31 > 0:17:34In potato bread, it's mashed potatoes. Look at that.
0:17:34 > 0:17:36It looks like Wotsits!
0:17:36 > 0:17:37To make it even more moist,
0:17:37 > 0:17:41I'm adding a tablespoon of sunflower oil and then some salt.
0:17:43 > 0:17:47Look at this. It's a bubbling, lovely mass of gorgeousness.
0:17:47 > 0:17:49The yeast goes into the potatoes.
0:17:52 > 0:17:53Nice.
0:17:53 > 0:17:55You can do this recipe with all white flour but we've found that
0:17:55 > 0:17:58- a third wholemeal gives it a nicer texture.- Yes.
0:17:58 > 0:18:03Put the yeasty potatoes into the flour and stir it all into a bowl.
0:18:03 > 0:18:04A little at a time,
0:18:04 > 0:18:07just to make sure that you get it all the way through.
0:18:07 > 0:18:10Do you think you're going to get down to that or shall we put some more water in?
0:18:10 > 0:18:14No, I tell you what, mate. I'm going to get me hands in it, just to have a feel of it,
0:18:14 > 0:18:18- which is a key thing to baking as well, isn't it?- It is.- Ooh, yes, I am.- That is coming together.
0:18:18 > 0:18:21It is coming together with a little bit of pressure. That's interesting.
0:18:21 > 0:18:25Now, you put on a nice, clean, dry surface and knead it.
0:18:27 > 0:18:30And that needs to be kneaded for about ten minutes.
0:18:30 > 0:18:33You begin to smell the bread
0:18:33 > 0:18:37and smell what it's going to be like when it's cooking. That's fabulous!
0:18:37 > 0:18:40- Lush! There we are. - Cover that with clingfilm.
0:18:40 > 0:18:44We need to put this somewhere out of the draught for an hour to
0:18:44 > 0:18:47an hour and a half until doubled in size.
0:18:47 > 0:18:51# Wonderful, wonderful potato bread
0:18:51 > 0:18:53# Going in the top box
0:18:53 > 0:18:55# Duh-duh duh-duh-duh. #
0:18:57 > 0:19:00- There's worse views.- Oh, you could sit here for hours, couldn't you?
0:19:00 > 0:19:01- Oh, you could.- Aye.
0:19:05 > 0:19:07That yeast has got to be ready, dude. Let's check it out.
0:19:07 > 0:19:11If it's not ready now, we're going to have to start again.
0:19:14 > 0:19:16- Yes!- Oh, yes!- Look at that.
0:19:18 > 0:19:20So that needs to be knocked back.
0:19:23 > 0:19:27And now we commence the German potato bread plait.
0:19:27 > 0:19:29This is one of those young ladies from the Bierkeller.
0:19:29 > 0:19:33She's getting ready for a night out. "I will plait my locks!"
0:19:33 > 0:19:37Making a plait rather than a plain loaf creates more surface area,
0:19:37 > 0:19:39and that means more crust.
0:19:39 > 0:19:41- Top tip, that.- Oh!
0:19:43 > 0:19:48Look at that - done with the dexterity of a ballerina! Fantastic!
0:19:48 > 0:19:50We're adding onion seeds here but you could use poppy,
0:19:50 > 0:19:53sesame or anything that takes your fancy.
0:19:53 > 0:19:57So this needs to rest for about half an hour, and it will indeed...
0:19:58 > 0:20:01..rise back again.
0:20:01 > 0:20:04'Just enough time for us to swot up on Germany.'
0:20:04 > 0:20:06'Would it surprise you to know, Kingy, that they
0:20:06 > 0:20:09'have over 10,000 bakeries here?'
0:20:09 > 0:20:11'No, not in the least, actually.'
0:20:11 > 0:20:14'But, yeah, you're not on Mastermind now, you know!'
0:20:17 > 0:20:22Look at that. It's a very, very soft bread. It's a chewy bread.
0:20:22 > 0:20:23It's lovely.
0:20:23 > 0:20:25I'm just going to dust this with wholemeal flour so it's got,
0:20:25 > 0:20:28like, a nice little rusticky feel to it.
0:20:28 > 0:20:31Don't need to be frugal with this thing. Me holes have blocked up in the rain.
0:20:31 > 0:20:33Oh, that's looking great, isn't it?
0:20:33 > 0:20:35And so we pop this into a preheated oven,
0:20:35 > 0:20:38round about 200 degrees Celsius, and bake for 30-35 minutes
0:20:38 > 0:20:43- until golden and cooked through. - Oh...- Oh, isn't it?- Oh, it is.
0:20:43 > 0:20:44I don't really mind the rain
0:20:44 > 0:20:47when I know there's a slice of warm potato bread coming my way.
0:20:49 > 0:20:52How fabulous! The smell of freshly baked bread,
0:20:52 > 0:20:56- drifting across the Mosel in the rain.- Look at this, Dave.
0:20:56 > 0:21:00- That's a hell of a handsome loaf. Oh, man!- It's beautiful, isn't it?
0:21:00 > 0:21:02- Isn't that beautiful?- It's soft. It's how it should be.
0:21:02 > 0:21:05- That's potato bread. - Let's wrap this up.
0:21:05 > 0:21:09I don't want to eat it here, man. It's pouring! Come on, mate.
0:21:09 > 0:21:12Because the great thing about potato bread is that it keeps.
0:21:12 > 0:21:14Which is fantastisch!
0:21:16 > 0:21:20We're going from Germany to France now - Paris, in fact,
0:21:20 > 0:21:24where Rachel Khoo is sensibly indoors, baking a quiche Lorraine.
0:21:27 > 0:21:30In the UK, most people go to the supermarket,
0:21:30 > 0:21:32buy a quiche Lorraine, it's got a soggy crust,
0:21:32 > 0:21:35the bacon's not particularly nice, the filling's like... Eurgh!
0:21:35 > 0:21:38My quiche Lorraine is the exact opposite.
0:21:38 > 0:21:41My first job is making the shortcrust pastry base.
0:21:41 > 0:21:44Most busy Parisians would usually buy this.
0:21:44 > 0:21:49I'm going to start off with 90g of soft butter, unsalted.
0:21:50 > 0:21:53Add a teaspoon of sugar and a pinch of salt
0:21:53 > 0:21:57and cream it all together. OK. I'm going to add my flour.
0:21:57 > 0:22:01I've got 180g plain flour. Two egg yolks.
0:22:02 > 0:22:07They give a lovely yellow colour and a richness to the pastry.
0:22:07 > 0:22:10Then add a couple of tablespoons of cold water.
0:22:10 > 0:22:12Just want to mix everything together
0:22:12 > 0:22:15and what will happen is that it will get this kind of sandy texture.
0:22:15 > 0:22:19At this point, you can use your hand to bring the dough together.
0:22:21 > 0:22:24It's coming together. Clingfilm.
0:22:28 > 0:22:31Put your pastry in the fridge. Best is overnight.
0:22:31 > 0:22:35If you haven't got the time, half an hour to an hour.
0:22:35 > 0:22:37Chilling the dough makes it more pliable.
0:22:41 > 0:22:43Remember to take it out of the fridge about half
0:22:43 > 0:22:46an hour before you use it. It'll be easier to work.
0:22:48 > 0:22:51I use two sheets of baking paper to roll out my dough because,
0:22:51 > 0:22:54that way, you don't need to use any flour, you don't
0:22:54 > 0:22:58make any mess, and also, your pastry won't stick to the board.
0:22:59 > 0:23:01It's a bit hard at the beginning to roll it out,
0:23:01 > 0:23:05so if you bash it, it softens it up, makes it easier and it's fun, too.
0:23:05 > 0:23:06It's a bit therapeutic.
0:23:06 > 0:23:09If you have anger issues, this is what you need to do.
0:23:11 > 0:23:15Roll out your pastry base so that it overlaps the top of the tin
0:23:15 > 0:23:19by a few inches all round, and don't forget to flour and butter your tin.
0:23:19 > 0:23:25OK. Peel off your paper.
0:23:26 > 0:23:31And then you want to gently push it in the tin.
0:23:31 > 0:23:34Once the pastry's firmly in, you can get rid of the excess
0:23:34 > 0:23:36and fill in any cracks.
0:23:36 > 0:23:38All you need to do is take your rolling pin...
0:23:39 > 0:23:41..and then roll over the top.
0:23:42 > 0:23:43As simple as that.
0:23:49 > 0:23:52The base just needs a coating of egg white.
0:23:52 > 0:23:57This acts like a barrier between the filling and the pastry
0:23:57 > 0:24:00and stops the filling making pastry soggy.
0:24:00 > 0:24:03Chill the base to stop it from shrinking when it bakes.
0:24:03 > 0:24:06Now you can crack on with the traditional filling.
0:24:06 > 0:24:10All you need for your quiche Lorraine is eggs, smoky bacon
0:24:10 > 0:24:11and cream.
0:24:11 > 0:24:16Any additional ingredients, it's not a quiche Lorraine any more.
0:24:16 > 0:24:18To start, some smoky bacon.
0:24:18 > 0:24:25Throw in your lardon, 150g, and you need four eggs and two egg yolks.
0:24:29 > 0:24:33I'm going to add my double cream, 300ml,
0:24:33 > 0:24:35or I sometimes use creme fraiche.
0:24:36 > 0:24:38Salt.
0:24:38 > 0:24:40Black pepper.
0:24:40 > 0:24:43Most Parisians have their own little twist on this recipe
0:24:43 > 0:24:46but, for once, I'm sticking to the classic.
0:24:46 > 0:24:48Only three ingredients make up this filling,
0:24:48 > 0:24:51so get the best quality you can.
0:24:51 > 0:24:53When your lardons are crispy, drain them
0:24:53 > 0:24:56and scatter into your pastry base.
0:24:56 > 0:25:01Almost there. Just need to pour this creamy egg mix in.
0:25:06 > 0:25:11So easy. Put it in the oven. Slowly.
0:25:11 > 0:25:14Don't rush this part otherwise it will land on the floor.
0:25:16 > 0:25:19Leave it for 40 minutes at 180 degrees.
0:25:20 > 0:25:23For a veggie version, add roasted vegetables or, if you fancy
0:25:23 > 0:25:28fish, asparagus and smoked salmon make a great combination.
0:25:28 > 0:25:31The perfume of quiche Lorraine! Nothing more appetising.
0:25:31 > 0:25:37I'm going to get it out of my little oven. Mm! Yum! A bit hot.
0:25:38 > 0:25:43Take the whole tray. Ooh! That quiche looks perfect.
0:25:43 > 0:25:49It's got the crust, which is crisp, golden top, it's set nicely.
0:25:49 > 0:25:55The filling should set with a slight wobble. So cut yourself a slice.
0:25:55 > 0:25:57Wow! I've cut myself a big slice.
0:25:57 > 0:26:01So simple yet...really delicious.
0:26:02 > 0:26:04# Je te garde dans mon coeur... #
0:26:06 > 0:26:09I've got crumbs all over my mouth, it's so tasty!
0:26:09 > 0:26:11In France, this quiche is traditionally served
0:26:11 > 0:26:13warm for lunch or as a starter.
0:26:13 > 0:26:16And who can resist when it tastes this good?
0:26:19 > 0:26:23And we've another French classic coming up. Or is it?
0:26:23 > 0:26:26Arguments have raged for years on whether the creme brulee
0:26:26 > 0:26:29originated in France or England.
0:26:29 > 0:26:32Whatever the answer, it's always delicious, and here's
0:26:32 > 0:26:36Lorraine Pascale's favourite version using mascarpone and ginger.
0:26:39 > 0:26:41So I've got six egg yolks here.
0:26:41 > 0:26:45I'm going to add 60g of soft light brown sugar.
0:26:45 > 0:26:49And I just love using light brown sugar rather than caster sugar
0:26:49 > 0:26:55because it has a much nicer caramel flavour. Now I get my whisk.
0:26:55 > 0:26:57It needs to be nice and stiff.
0:26:57 > 0:27:01It won't go really fluffy, as if it was white sugar,
0:27:01 > 0:27:05but it will thicken. So I'm not looking for volume.
0:27:05 > 0:27:08It's not going to whisk up like meringues.
0:27:08 > 0:27:10It will just go a little bit more bubbly.
0:27:12 > 0:27:14So I've got my cream here,
0:27:14 > 0:27:18which I've infused overnight with ginger and vanilla.
0:27:18 > 0:27:20And this is how I made it.
0:27:20 > 0:27:25I put 450ml of whipping cream into a pan with 100g of mascarpone and the
0:27:25 > 0:27:27seeds of one vanilla pod,
0:27:27 > 0:27:30then heated it until it was almost boiling.
0:27:30 > 0:27:32Then I removed the pan from the heat.
0:27:32 > 0:27:36Then I added a 10cm-long thumb-width piece of ginger which had
0:27:36 > 0:27:39been peeled and very finely grated.
0:27:39 > 0:27:42Now I'm going to start adding the cream.
0:27:42 > 0:27:44So just keep whisking it gently, like this.
0:27:44 > 0:27:47It just needs to be all incorporated.
0:27:47 > 0:27:49Some people like to take out the bits of ginger
0:27:49 > 0:27:51but I just love to leave them in.
0:27:54 > 0:27:56So this needs to go into the dishes now.
0:27:56 > 0:28:00The easiest way to do this is to take your bowl
0:28:00 > 0:28:02and then just pour it into a jug.
0:28:04 > 0:28:06Then it's much easier to put into the dishes.
0:28:07 > 0:28:14Just fill them up, almost all the way. It's a lovely, creamy mixture.
0:28:16 > 0:28:18Now, these are going to be really good.
0:28:25 > 0:28:27Right. Those are done.
0:28:27 > 0:28:32I'm going to put these in the oven for 30 minutes at 150 degrees
0:28:32 > 0:28:33in a water bath.
0:28:44 > 0:28:46Just get this hot water.
0:28:48 > 0:28:52Right. So I'm going to pour this into the tin.
0:28:52 > 0:28:54I'm using a tin with quite high sides.
0:28:56 > 0:29:01Just pour it so it comes halfway up the sides of the dishes.
0:29:01 > 0:29:04And then this will make sure that the creme brulee is cooked
0:29:04 > 0:29:07lovely and evenly. There. And that's a water bath.
0:29:16 > 0:29:19When they are cooked, get them out to cool
0:29:19 > 0:29:22and chill them in the fridge for at least an hour.
0:29:26 > 0:29:28Oh, um...
0:29:28 > 0:29:29SHE LAUGHS
0:29:36 > 0:29:39The reason these went in the fridge is because they get this
0:29:39 > 0:29:46lovely skin over the top which is good for the next bit - bruleing.
0:29:48 > 0:29:51I'm just going to sprinkle over some caster sugar,
0:29:51 > 0:29:53just evenly over the top, not too thick.
0:29:56 > 0:30:00And then use your finger to smooth it around if you need to.
0:30:05 > 0:30:09Here comes the fun bit. So I've got a blowtorch.
0:30:09 > 0:30:13You can use a grill to do this bit. It's not nearly as fun.
0:30:13 > 0:30:16Just turn on the gas.
0:30:16 > 0:30:18And then very gently over the sugar.
0:30:20 > 0:30:21Be patient.
0:30:24 > 0:30:29And gradually, it just starts to bubble. And now it's colouring.
0:30:29 > 0:30:31See that? Gorgeous!
0:30:33 > 0:30:36This is a good dessert for when friends come round because
0:30:36 > 0:30:40you can do it ahead of time and then just finish it off when they arrive.
0:30:41 > 0:30:45And if it starts to smoke, don't worry, all will be well!
0:30:45 > 0:30:48They'll just go out. It will be fine.
0:30:51 > 0:30:53So it's just a little bit there, a stubborn bit.
0:30:53 > 0:30:55I'm just going to try and get him.
0:30:57 > 0:30:58There. And now the rest.
0:31:11 > 0:31:14Mm! Creme brulee.
0:31:14 > 0:31:18Now, the absolute best part, of course, is the...
0:31:18 > 0:31:20CRACK
0:31:20 > 0:31:24Oh! So satisfying! And, of course, the eating.
0:31:26 > 0:31:28Resistance is futile.
0:31:30 > 0:31:33Now for a French favourite - tarte tatin.
0:31:33 > 0:31:37Sticky, caramelised apples, gently baked
0:31:37 > 0:31:40and upended onto a buttery puff pastry.
0:31:40 > 0:31:44Totally delicious and irresistible from the master of puddings
0:31:44 > 0:31:47to die for - Raymond Blanc.
0:31:49 > 0:31:52I'm going to bring another wonderful,
0:31:52 > 0:31:55huge French classic, which has been exported across the world
0:31:55 > 0:31:58and it is no less than the tarte tatin.
0:31:59 > 0:32:01First, Raymond prepares the caramel.
0:32:01 > 0:32:02He adds a dash of water
0:32:02 > 0:32:06and 100g of caster sugar to a heatproof baking dish.
0:32:06 > 0:32:09So, I've got a syrup at the moment. That's called a syrup.
0:32:09 > 0:32:11OK, and then that's going to take
0:32:11 > 0:32:13about five to seven minutes, roughly,
0:32:13 > 0:32:17according to the strength of the gas underneath,
0:32:17 > 0:32:20according to the moon,... No, no, no! Not the moon.
0:32:20 > 0:32:22- HE CHUCKLES - Not today.
0:32:24 > 0:32:28The caramel is cooked until it turns the right colour.
0:32:28 > 0:32:32That's blond. It's sweet. What I want is to cook the caramel
0:32:32 > 0:32:33to a beautiful auburn.
0:32:33 > 0:32:37By cooking it, I'm bringing a bit of acidity in my caramel.
0:32:37 > 0:32:38I remove some of the sugar.
0:32:38 > 0:32:41Little undertones of bitterness.
0:32:41 > 0:32:46Next, Raymond adds 60g of butter to make the caramel glossy and smooth.
0:32:46 > 0:32:48If it's melted, it's going to burn into it.
0:32:48 > 0:32:52If it's cold, it's going to stop the cooking
0:32:52 > 0:32:55and get emulsified with the caramel, and that's perfect.
0:32:55 > 0:32:57Look at that glorious, glorious caramel.
0:32:59 > 0:33:01While the caramel cools a little,
0:33:01 > 0:33:03Raymond prepares the main ingredient
0:33:03 > 0:33:06and picking the right variety is key.
0:33:06 > 0:33:11When you start thinking of apples, imagine, you've got 2,000 varieties.
0:33:12 > 0:33:16So, you've got a lot of choice but, actually, the most...
0:33:16 > 0:33:19All these apples, which are perfect for tarte tatin,
0:33:19 > 0:33:21the best for me is Braeburn.
0:33:22 > 0:33:27And why? Because their flesh is beautiful and yellow...
0:33:27 > 0:33:29..and rich. You want that freshness.
0:33:31 > 0:33:35Raymond peels, cores, and halves 12 Braeburn apples.
0:33:36 > 0:33:40We have this lovely caramel, which I kept warm a little bit.
0:33:40 > 0:33:41Make sure it is warm.
0:33:41 > 0:33:42And, oh, what I'll do...
0:33:43 > 0:33:47..I become Raymond the builder. OK, so, just press... Voila!
0:33:47 > 0:33:49Against each other.
0:33:50 > 0:33:52But imagine that thickness of apple,
0:33:52 > 0:33:56that apple experience you are going to have. It's not about pretty.
0:33:56 > 0:33:58You've got to think when it is cooked,
0:33:58 > 0:34:01it has got to be tight. Otherwise, your apple will collapse.
0:34:01 > 0:34:05It's easy, don't ruffle it up. Press.
0:34:05 > 0:34:08You know when it's ready, when you press, they start to rise.
0:34:08 > 0:34:11They go out to get out of the pan. I would, as well.
0:34:11 > 0:34:14Raymond brushes the top of the apples with butter
0:34:14 > 0:34:17to create a silky glaze during cooking.
0:34:17 > 0:34:20The dish is then ready to go in the oven at 180 degrees.
0:34:20 > 0:34:24Not much work, really. Apart the peeling, so far.
0:34:24 > 0:34:25A bit of caramel.
0:34:25 > 0:34:27Simple!
0:34:33 > 0:34:34I didn't say voila!
0:34:36 > 0:34:37After 30 minutes in the oven,
0:34:37 > 0:34:40the tarte is ready for the puff pastry,
0:34:40 > 0:34:42which will form the base of the dessert.
0:34:42 > 0:34:45Raymond's is home made but ready-made will be fine.
0:34:47 > 0:34:49Make sure your puff pastry is frozen.
0:34:49 > 0:34:50It's a good guarantee.
0:34:50 > 0:34:54So we place it, frozen, onto the apples and then after,
0:34:54 > 0:34:56it's very easy to work with.
0:34:56 > 0:35:01They are frozen now and I want it firm.
0:35:01 > 0:35:04Cush! Adam!
0:35:04 > 0:35:06The servants, they are never there!
0:35:08 > 0:35:11Tom, can you please put that in the blast freezer, please?
0:35:11 > 0:35:14- Of course, chef.- Or in the freezer will do.- Not a problem.
0:35:14 > 0:35:15Thank you very much.
0:35:15 > 0:35:19After a few minutes in the freezer, the buttery puff pastry is ready.
0:35:20 > 0:35:24All done. Just warming it up a little bit with my hands.
0:35:24 > 0:35:26I have got very warm hands. I'm very lucky.
0:35:26 > 0:35:27Tres bien. That's it.
0:35:27 > 0:35:29Now I'm going to cut it.
0:35:31 > 0:35:33Good.
0:35:34 > 0:35:36And I'm going to...
0:35:36 > 0:35:39just, simply, wrap it up.
0:35:39 > 0:35:41Raymond tucks the pastry around the apples -
0:35:41 > 0:35:44piercing it allows steam to escape,
0:35:44 > 0:35:46keeping the pastry crisp.
0:35:46 > 0:35:49That will take between 40 minutes
0:35:49 > 0:35:52at the same temperature, 180 degrees.
0:35:52 > 0:35:53After 40 minutes in the oven,
0:35:53 > 0:35:57the tarte can be left to cool before it's turned upside down for serving.
0:36:00 > 0:36:03Ready to eat now. Absolutely.
0:36:03 > 0:36:05I think, for many Frenchmen,
0:36:05 > 0:36:07these desserts represent,
0:36:07 > 0:36:10what is really good... really good about France!
0:36:23 > 0:36:26- Hello.- Hi, chef.- Lovely.
0:36:26 > 0:36:29I decided to invite you, OK, for a little bit of a break. OK?
0:36:29 > 0:36:32- Oh, thank you. - To celebrate the tarte tatin.
0:36:33 > 0:36:37So, what do you think? Colour of the caramel? What does it tell you?
0:36:38 > 0:36:42- It tells you how sweet the caramel is going to taste.- Mm-hm.
0:36:42 > 0:36:44If it's very, very dark it can be quite bitter.
0:36:44 > 0:36:47The apples are cooked through but they still have a nice shape,
0:36:47 > 0:36:49they are not falling everywhere.
0:36:49 > 0:36:50Mm-hm.
0:36:50 > 0:36:53So, marks out of ten?
0:36:53 > 0:36:55I'll have to give it a ten, chef.
0:36:55 > 0:36:58Oh-ho!
0:36:58 > 0:37:00We've reached our final bake of the day now.
0:37:00 > 0:37:03It's a very well known British classic.
0:37:03 > 0:37:05This time from James Martin.
0:37:05 > 0:37:09The Victoria sandwich, filled with strawberries and cream.
0:37:09 > 0:37:13Now, the base of this recipe is sugar, first of all.
0:37:16 > 0:37:17And butter.
0:37:17 > 0:37:20It has to be made with butter. It's very important.
0:37:20 > 0:37:23You can't make this with margarine. You don't get the same taste.
0:37:23 > 0:37:26This is what I love about baking cakes. These fantastic bowls.
0:37:26 > 0:37:29It just reminds me of when my granny used to bake.
0:37:29 > 0:37:33She used to use these stoneware bowls
0:37:33 > 0:37:36and rub butter and flour together in her hands while watching Corrie.
0:37:36 > 0:37:40I've actually still got the bowl that she baked with all those years.
0:37:40 > 0:37:43At my home. They're lovely.
0:37:43 > 0:37:47There's just a great feel and a shape to these things.
0:37:47 > 0:37:48A little bit of vanilla.
0:37:48 > 0:37:50Purely optional whether you want to put that in.
0:37:50 > 0:37:52Then we whisk this up.
0:37:53 > 0:37:55It's really important
0:37:55 > 0:37:58when you're doing this that you use butter at room temperature.
0:37:58 > 0:38:01All we're really doing is creaming the sugar and butter together
0:38:01 > 0:38:03and it just slightly changes colour
0:38:03 > 0:38:04and goes a little bit lighter.
0:38:04 > 0:38:06Now we can add our duck eggs.
0:38:06 > 0:38:08You'll need five in total.
0:38:08 > 0:38:11The secret, just add one at a time.
0:38:12 > 0:38:14Keep mixing all the time.
0:38:14 > 0:38:17Add them too quickly and the mixture will split.
0:38:18 > 0:38:21That looks good to me.
0:38:21 > 0:38:23I've got some self-raising flour here.
0:38:26 > 0:38:29I always mix this bit by hand.
0:38:29 > 0:38:31Because if you do make it by machine it toughens up
0:38:31 > 0:38:33the gluten in the flour...
0:38:34 > 0:38:37..and your cake doesn't end up nice and light.
0:38:37 > 0:38:39That's what we're looking for.
0:38:39 > 0:38:43So, if you're going to replace a standard recipe for duck eggs...
0:38:44 > 0:38:47..literally, you want a little bit less duck eggs
0:38:47 > 0:38:48because they're much bigger...
0:38:49 > 0:38:52..than hens eggs. So just drop the amount of eggs down
0:38:52 > 0:38:54in a standard recipe,
0:38:54 > 0:38:58then once everything's combined, divide the mixture between two tins.
0:38:59 > 0:39:03If you put too much sponge in one tin,
0:39:03 > 0:39:06and try and cut it in half after it's cooked,
0:39:06 > 0:39:08the outside tends to be quite dry
0:39:08 > 0:39:12before the inside is actually cooked.
0:39:12 > 0:39:16Then spread this mixture down a little bit, not too much.
0:39:16 > 0:39:17Place them in a medium-hot oven.
0:39:20 > 0:39:23This needs to go in now for about 18-20 minutes,
0:39:23 > 0:39:24until it's nicely cooked.
0:39:24 > 0:39:26Now, with that,
0:39:26 > 0:39:28this is where purists
0:39:28 > 0:39:30would have a heart attack.
0:39:30 > 0:39:33Because Victoria sponge, classically,
0:39:33 > 0:39:35is served with raspberry jam.
0:39:35 > 0:39:38I'm actually going to make a strawberry jam.
0:39:38 > 0:39:40And this isn't a classic jam either.
0:39:40 > 0:39:42It's quick and easy, ready in minutes.
0:39:42 > 0:39:46I'm going to add less sugar, some lemon,
0:39:46 > 0:39:48which will help it set...
0:39:50 > 0:39:51..before I add the fruit.
0:39:53 > 0:39:55You'll need about 500g.
0:39:55 > 0:39:57Holed and halved, if they're big.
0:39:58 > 0:40:01We cook this really rapidly, for about ten minutes.
0:40:01 > 0:40:03What this will do is speed it up
0:40:03 > 0:40:06but the offset from this is it won't last very long.
0:40:06 > 0:40:08So, in the fridge, maximum of a week.
0:40:08 > 0:40:10That's all it's going to last.
0:40:10 > 0:40:13And while that's cooling, we can make our garnish.
0:40:13 > 0:40:16Strawberries dipped in melted sugar caramel.
0:40:16 > 0:40:18But this sugar's extremely hot.
0:40:20 > 0:40:23So make sure you dip the strawberry and not your finger.
0:40:25 > 0:40:26You'll only do it once!
0:40:28 > 0:40:32And then you can see our jam, as it starts to thicken.
0:40:32 > 0:40:35All we can do now is just transfer it
0:40:35 > 0:40:36onto a tray.
0:40:39 > 0:40:42Allow it to cool,
0:40:42 > 0:40:46and there you have it - an instant, quick, strawberry jam,
0:40:46 > 0:40:50the perfect filling for our duck-egg sponges, which have now cooled.
0:40:50 > 0:40:51Traditionally, of course,
0:40:51 > 0:40:55this would be filled with raspberry jam and just raspberry jam
0:40:55 > 0:40:56and topped off with caster sugar.
0:40:56 > 0:40:59However, if the WI are watching, I do apologise,
0:40:59 > 0:41:01cos this is not a classic Victoria sponge.
0:41:01 > 0:41:03This is my version.
0:41:03 > 0:41:08The last time I entered this for a WI competition, I got banned.
0:41:08 > 0:41:09They banned me on all fronts
0:41:09 > 0:41:12because they said it shouldn't have double cream in it.
0:41:12 > 0:41:15I filled it full of strawberry jam and I put icing sugar on the top.
0:41:17 > 0:41:19Between me and you, it tasted the best
0:41:19 > 0:41:21but it didn't win.
0:41:21 > 0:41:23In fact, it didn't even come last.
0:41:23 > 0:41:24It got disqualified.
0:41:29 > 0:41:32No need to over-whip this, just leave it at that.
0:41:32 > 0:41:35Just lightly whipped.
0:41:36 > 0:41:40So, to assemble this, pick whichever top you like as the base.
0:41:41 > 0:41:46And then we can spread it full of this jam.
0:41:46 > 0:41:47Put plenty on, as well.
0:41:47 > 0:41:50I guarantee people are going to dive into this.
0:41:50 > 0:41:53Topped with lashings of double cream.
0:41:53 > 0:41:54Oh-ho-ooh!
0:41:54 > 0:41:56Look at this.
0:41:58 > 0:42:00And I can grab the top part of the sponge...
0:42:07 > 0:42:11..and then finish that off with some icing sugar.
0:42:11 > 0:42:14And last but not least, our caramel-dipped strawberries.
0:42:15 > 0:42:18There you have it - who could resist that?
0:42:18 > 0:42:20My strawberry and cream cake, made with duck eggs.
0:42:24 > 0:42:26But the real true test
0:42:26 > 0:42:28to see whether these duck eggs are well worth it
0:42:28 > 0:42:30is when you look inside.
0:42:30 > 0:42:32A light, delicate sponge.
0:42:32 > 0:42:35It really does make the difference in terms of colour
0:42:35 > 0:42:37and, most importantly, flavour.
0:42:37 > 0:42:38Oh-ho-ho!
0:42:41 > 0:42:44If there's heaven, this is it.
0:42:44 > 0:42:46It's right here, right now.