0:00:02 > 0:00:04The wonderful smell of bread just out of the oven.
0:00:04 > 0:00:07The perfect piecrust. The snap of a biscuit.
0:00:07 > 0:00:09And, of course, cakes.
0:00:09 > 0:00:13Cakes of all shapes and sizes and for every occasion.
0:00:13 > 0:00:16We have got something for all the senses here,
0:00:16 > 0:00:19as we celebrate some of the best bakes ever.
0:00:41 > 0:00:44Welcome to more fabulous bakes.
0:00:44 > 0:00:48Coming up - the Hairy Bikers making scones...
0:00:48 > 0:00:54# Scones that can be as light as a bee
0:00:54 > 0:01:01# Are lovely things to eat in the afternoon... #
0:01:01 > 0:01:04..Glynn Purnell will show us how to make a baked Cheddar custard...
0:01:06 > 0:01:09..and there's Nigel Slater's raspberry and cinnamon meringue.
0:01:12 > 0:01:14But we start with bread.
0:01:14 > 0:01:17Not a straightforward loaf baked in a tin -
0:01:17 > 0:01:21this is quite a challenging recipe, but enormous fun to make as well.
0:01:21 > 0:01:23You will need to pay close attention
0:01:23 > 0:01:28if you want to make Paul Hollywood's eight-stranded bread plait yourself.
0:01:31 > 0:01:35Eight-strand plait, to me, it seems a very difficult choice.
0:01:35 > 0:01:37That is precisely why I chose it.
0:01:37 > 0:01:40I wanted to see them sweat a little bit on the Technical Challenge,
0:01:40 > 0:01:42and it was nice to choose something
0:01:42 > 0:01:44that even a baker would find difficult.
0:01:44 > 0:01:47So to start with, we need to make the base dough.
0:01:47 > 0:01:51So can you put 500g of flour into there for me, please?
0:01:51 > 0:01:53- And strong flour, of course. - Strong flour,
0:01:53 > 0:01:57high in gluten, that gives you the elasticity
0:01:57 > 0:02:01and the strength to hold the bubbles inside as the bread grows.
0:02:01 > 0:02:047g of fast-action yeast, please.
0:02:04 > 0:02:06If you can only get the fresh yeast,
0:02:06 > 0:02:10then you need to add 12g. Give me 10g of salt.
0:02:10 > 0:02:14That goes in there, to the other side of the bowl. Why do we do that?
0:02:14 > 0:02:16Because if you put it over the other side, with the yeast,
0:02:16 > 0:02:18it slows down the action.
0:02:18 > 0:02:20- Am I getting there? - You are getting there.
0:02:20 > 0:02:22Come and work for me any time.
0:02:22 > 0:02:25OK, the next ingredient I'm going to add, olive oil.
0:02:25 > 0:02:27Does that have to be a good olive oil?
0:02:27 > 0:02:30You don't need to use virgin olive oil, just any olive oil is fine.
0:02:30 > 0:02:33Now, I'm adding about 320ml of water.
0:02:33 > 0:02:39Cool water is absolutely fine. Start off by adding half of it.
0:02:39 > 0:02:41Fingers like a mixer.
0:02:41 > 0:02:44In you go, and then just turn it.
0:02:44 > 0:02:47So often bread recipes say warm water, you were saying cool.
0:02:47 > 0:02:50If you want to use warm water, that's absolutely fine,
0:02:50 > 0:02:52it just speeds it up.
0:02:52 > 0:02:56And the thing about making bread is, the slower the prove,
0:02:56 > 0:02:59the more intense the flavour, the better the fermentation.
0:02:59 > 0:03:02All I have done there is crush the dough together,
0:03:02 > 0:03:07and you end up with a soft dough like that. That still needs work.
0:03:09 > 0:03:12Olive oil onto the bench, pop your dough into that
0:03:12 > 0:03:15and just coat the outside with the olive oil.
0:03:15 > 0:03:20One thing I have learned from you is not to add too much extra flour
0:03:20 > 0:03:23and also, having a nice oily surface, it's much easier to work.
0:03:23 > 0:03:25If I add lots and lots of flour to that,
0:03:25 > 0:03:27it will take forever to rise,
0:03:27 > 0:03:29airholes will be very tight
0:03:29 > 0:03:32and it will end up like a house brick.
0:03:32 > 0:03:36So as I work it more, I begin to speed up.
0:03:36 > 0:03:41And you do this for about ten minutes.
0:03:41 > 0:03:45It is important at the very beginning to have that
0:03:45 > 0:03:48fairly wet dough, which looked as though it would stick to the table
0:03:48 > 0:03:50and everything else, but because of
0:03:50 > 0:03:51that olive oil, it is completely free.
0:03:51 > 0:03:55It is very difficult for bakers to teach people how to knead.
0:03:55 > 0:03:56Everyone has got their own way.
0:03:56 > 0:04:01I hold the bottom, grab the top - you have initially stretched it.
0:04:02 > 0:04:04Then you roll it up.
0:04:04 > 0:04:07So you're in, you've ripped, and then you're rolling up.
0:04:08 > 0:04:13And that is the motion I have used for many, many years, and it works.
0:04:13 > 0:04:16Everything has been incorporated in, it's got a lovely shine
0:04:16 > 0:04:20from the olive oil, it's quite stretchy and resistant as well.
0:04:21 > 0:04:23So pop that in a bowl, clingfilm that,
0:04:23 > 0:04:27and leave that for about an hour.
0:04:36 > 0:04:38- Here it is then, Mary. - That's fully proved.
0:04:38 > 0:04:40Yeah, it couldn't get any more proved,
0:04:40 > 0:04:42it'd be climbing out the bowl
0:04:42 > 0:04:45and trying to get off the table. It will carry on growing.
0:04:45 > 0:04:48So the aim is to get it to double its size.
0:04:48 > 0:04:50At least double in size.
0:04:52 > 0:04:54And you can see, it's just full of air.
0:04:54 > 0:04:58Sinking back in, you burst all the bubbles and it starts to drop.
0:04:58 > 0:05:02Those little creases there are actually signs that the bread
0:05:02 > 0:05:04has risen and fallen back.
0:05:04 > 0:05:07We call it "the drop". If you walked in and saw your dough
0:05:07 > 0:05:10like that, you'd instantly go, "It's fully proved."
0:05:10 > 0:05:14It has exhausted all of the flour and fallen back and created creases.
0:05:14 > 0:05:15So the next move?
0:05:15 > 0:05:20The next move is to tip it out, just stretch it slightly.
0:05:20 > 0:05:23Bang it down a little bit. Now you want to divide it into eight.
0:05:23 > 0:05:26So find roughly halfway.
0:05:26 > 0:05:29And then divide that again.
0:05:30 > 0:05:33And then once you've got your pieces, lay them out.
0:05:33 > 0:05:36That one is a bit small, that one is a bit big.
0:05:36 > 0:05:40You've got to roll each piece out nice and neat and equal.
0:05:40 > 0:05:46You start in the middle, rolling it, and then you roll out.
0:05:46 > 0:05:49You put quite a bit of weight on your hands.
0:05:49 > 0:05:53You can see I open and flay out my fingers like that.
0:05:53 > 0:05:56Sometimes you'll hit an air pocket like that one there.
0:05:56 > 0:05:59That would affect the growth, you see, if it wasn't knocked out.
0:05:59 > 0:06:01And you can see, actually, on the bench, there's
0:06:01 > 0:06:02not a lot of flour, is there?
0:06:02 > 0:06:04Because you want that dough to stick.
0:06:04 > 0:06:07If there's too much flour, it just skids.
0:06:07 > 0:06:10- You need that bit of adhesion. - Yeah, you need that bit of bite.
0:06:10 > 0:06:13We roll it out... No, you went something like that, did you?
0:06:13 > 0:06:15I'm not doing karate on it, Mary.
0:06:15 > 0:06:17I have every sympathy with our bakers.
0:06:17 > 0:06:21- I can tell you, it is pretty difficult.- It's hard.
0:06:21 > 0:06:26Roll out eight equal strands and then you're ready to assemble.
0:06:26 > 0:06:30So what I'm going to do is line them up like an octopus.
0:06:30 > 0:06:33I think if I were doing it, it would stay a bit like an octopus.
0:06:33 > 0:06:35HE LAUGHS
0:06:35 > 0:06:39OK, gather the ends and just tuck them together,
0:06:39 > 0:06:43and tack them to the table so you've got something to plait with.
0:06:43 > 0:06:46That is your starting point there.
0:06:47 > 0:06:48Each one of them is numbered.
0:06:48 > 0:06:51One, two, three, four, five, six, seven, eight.
0:06:51 > 0:06:53What you've got to be careful of -
0:06:53 > 0:06:57and no matter who you are - you will need the sequence to do this.
0:06:57 > 0:07:00If you haven't got a sequence, you won't get it.
0:07:02 > 0:07:05OK, so what you've got is eight strands laid out.
0:07:05 > 0:07:08As you move it, you then recount.
0:07:08 > 0:07:10One, two, three, four, five, six, seven, eight.
0:07:10 > 0:07:13The first move is the only move you don't repeat.
0:07:13 > 0:07:17So you start off, eight under seven, over one.
0:07:17 > 0:07:18OK.
0:07:18 > 0:07:21So when we count again, that's one, two, three, four, five,
0:07:21 > 0:07:22six, seven, eight.
0:07:24 > 0:07:27The next move is your start of your four sequence.
0:07:27 > 0:07:31So two goes under three and over eight.
0:07:32 > 0:07:36- Simple.- Simple. And then one over four.
0:07:37 > 0:07:43The next move is seven under six, over one.
0:07:43 > 0:07:45And then eight over five.
0:07:48 > 0:07:51- There.- I'm keeping very quiet so as not to muddle you.
0:07:51 > 0:07:53Then it's two under three, over eight.
0:07:53 > 0:07:58And you repeat that until you finish. Seven under six, over one.
0:07:58 > 0:08:02Eight over five. Two under three, over eight, one over four...
0:08:02 > 0:08:04Paul might have been doing this for years,
0:08:04 > 0:08:07but to make this complicated plait yourself, make sure
0:08:07 > 0:08:11you have the sequence written down in front of you before you start.
0:08:11 > 0:08:17All the way...down to...the bottom.
0:08:17 > 0:08:19HE CHUCKLES
0:08:28 > 0:08:32Like that. Squeeze...
0:08:32 > 0:08:36There you have it. An eight-strand plait. Very simple...ish.
0:08:36 > 0:08:41- That is magnificent.- Easy. - Easy-peasy.- Easy-peasy.
0:08:41 > 0:08:44How old were you when you first did your first one like this?
0:08:44 > 0:08:4616.
0:08:46 > 0:08:48What you're looking for, you've got your line
0:08:48 > 0:08:51running across the top, the two either side,
0:08:51 > 0:08:53and then you roll it over...
0:08:53 > 0:08:55there is your sequence again.
0:08:55 > 0:08:58You need to prove that up.
0:08:58 > 0:09:00Allow the dough to prove again for about an hour,
0:09:00 > 0:09:03although the plaited structure will prevent
0:09:03 > 0:09:06the dough from rising as much as it might normally.
0:09:06 > 0:09:09Once it's ready, brush it with eggwash
0:09:09 > 0:09:13and a pinch of salt to help form the crunchy golden crust.
0:09:13 > 0:09:15Bake in the oven for at least 25 minutes
0:09:15 > 0:09:17until the dough is fully baked inside.
0:09:22 > 0:09:27- OK, Mary, let's have a look.- Well, that's got the wow factor for me.
0:09:27 > 0:09:30- Looks amazing.- If you knock it...
0:09:30 > 0:09:33it's a loud, hollow sound. And if you lift underneath...
0:09:33 > 0:09:35I have got asbestos fingers.
0:09:35 > 0:09:37You've got all the beautiful colours
0:09:37 > 0:09:39underneath the golden brown,
0:09:39 > 0:09:42and you can see where it's all interlaced all the way down.
0:09:42 > 0:09:46- And it smells divine.- Well, can I have a taste, then?- No.- Why not?
0:09:46 > 0:09:49You want to leave it for at least half an hour, 45 minutes,
0:09:49 > 0:09:52just because the inside of that is still going to be very, very hot.
0:09:52 > 0:09:55- Even the very sort of end? - Leave it alone.
0:10:05 > 0:10:09- Now it's time to eat the plaited loaf.- Seems a long wait.- Absolutely.
0:10:09 > 0:10:13- You want the crust?- Definitely. That just looks wonderful.
0:10:13 > 0:10:15Look at the structure inside.
0:10:15 > 0:10:18How even it is considering it's all been plaited individually.
0:10:18 > 0:10:20It is such a beautiful loaf.
0:10:20 > 0:10:22Once it's baked and it's cooled,
0:10:22 > 0:10:25which is the best way of keeping bread?
0:10:25 > 0:10:26For me, I just wrap it up in loose paper
0:10:26 > 0:10:28- and put it in the bread bin. - Not in the fridge?
0:10:28 > 0:10:30No. Actually, if you put it in the fridge,
0:10:30 > 0:10:32they stale three times quicker.
0:10:32 > 0:10:35The cool air in the fridge draws all the moisture out from it.
0:10:35 > 0:10:41I love it, because it's crusty, it tastes like bread ought to taste.
0:10:41 > 0:10:43Really lovely.
0:10:43 > 0:10:46Another bake now, and a pudding that looks
0:10:46 > 0:10:49so good, surely it took ages to plan.
0:10:49 > 0:10:52But no, Nigel Slater was just using some ingredients
0:10:52 > 0:10:54he happened to have hanging around.
0:11:00 > 0:11:01At the end of the week,
0:11:01 > 0:11:04there's always something left that has to be used.
0:11:04 > 0:11:07There's very often lots of bits left in the fridge.
0:11:09 > 0:11:10I MUST use these eggs up.
0:11:13 > 0:11:16They're just about to go out of their sell-by date.
0:11:16 > 0:11:18They're still perfectly good.
0:11:18 > 0:11:21I want a recipe that will use all of them at once.
0:11:21 > 0:11:24So I'm going to make a meringue.
0:11:24 > 0:11:27Apparently, if you make meringues with older egg whites,
0:11:27 > 0:11:31rather than really fresh ones, you get a better result.
0:11:32 > 0:11:35And this meringue recipe couldn't be simpler.
0:11:35 > 0:11:39First, sprinkle a thin layer of sugar onto a roasting tray.
0:11:39 > 0:11:43I'm using golden caster sugar for a rich butterscotch flavour.
0:11:43 > 0:11:46And I have a little trick when I'm making meringue.
0:11:46 > 0:11:50I warm the sugar before I put it in with the eggs.
0:11:50 > 0:11:51Only for a few minutes.
0:11:51 > 0:11:54Separate the egg whites ready for mixing.
0:11:54 > 0:11:56I will keep the yolks for mayonnaise.
0:11:56 > 0:11:59There's a million things to do with half a dozen eggs.
0:11:59 > 0:12:03From mousses and souffles to mayonnaises
0:12:03 > 0:12:05and hollandaise sauce - so many things.
0:12:11 > 0:12:16As soon as my mix has thickened, I add my warm sugar.
0:12:16 > 0:12:19Its heat is going to help everything come together
0:12:19 > 0:12:20that little bit easier.
0:12:22 > 0:12:25Turn the beater on really quite fast.
0:12:28 > 0:12:30Look at that. Isn't that fab?
0:12:31 > 0:12:34Just heap little piles of this fluffy mixture
0:12:34 > 0:12:36onto a lined baking tray.
0:12:36 > 0:12:40This is the moment I really love cooking,
0:12:40 > 0:12:45when something is really simple - two ingredients -
0:12:45 > 0:12:48and you're actually playing, really.
0:12:49 > 0:12:55I love meringues with cream. Haven't got any, so I need something else.
0:12:55 > 0:12:59With these, it's going to be just as luxurious.
0:13:01 > 0:13:04A pinch of cinnamon works really well.
0:13:06 > 0:13:09And then these will work their magic in the oven,
0:13:09 > 0:13:13at 140 degrees for about 35-40 minutes.
0:13:19 > 0:13:21BIRDSONG
0:13:26 > 0:13:31For me, there's nothing quite like the transformation of a meringue.
0:13:31 > 0:13:34They're very lightly crisp on the outside.
0:13:36 > 0:13:39And when you press the shell of a meringue,
0:13:39 > 0:13:40you can still feel that there's
0:13:40 > 0:13:43something very marshmallow-ey inside.
0:13:45 > 0:13:48Meringues are really quite sweet,
0:13:48 > 0:13:50so I want a slightly bitter chocolate.
0:13:50 > 0:13:53Not a milk chocolate, but quite a dark one.
0:13:53 > 0:13:55I've got lots of friends who swear by the microwave,
0:13:55 > 0:14:01but I like to do mine in a bowl over a pan of simmering water.
0:14:04 > 0:14:08I want my raspberries to sit snugly in these meringues.
0:14:08 > 0:14:13I could've made little nests of these meringues.
0:14:15 > 0:14:20But rather than that, I just thought I would crush the tops of them.
0:14:28 > 0:14:31And then the chocolate is trickled over to finish.
0:14:34 > 0:14:38Meringue and chocolate - works very well.
0:14:38 > 0:14:43Raspberries and chocolate is a marriage made in heaven.
0:14:43 > 0:14:48So when it comes to using things up, half a dozen eggs
0:14:48 > 0:14:53and some dangerously ripe fruit...
0:14:53 > 0:14:56I don't think it comes better than that.
0:14:57 > 0:15:00This is how Fridays in the kitchen should be.
0:15:00 > 0:15:04A little bit spontaneous and just going with my mood.
0:15:04 > 0:15:07Really is my end-of-the-week treat.
0:15:17 > 0:15:19It's seriously wonderful.
0:15:20 > 0:15:23Now THAT is how you make the most of a few eggs.
0:15:27 > 0:15:29Now for something intriguing.
0:15:29 > 0:15:32Normally when you hear the word "custard",
0:15:32 > 0:15:35you'd be expecting a pudding, but here is Glynn Purnell championing
0:15:35 > 0:15:40British cheese, with a baked Cheddar custard and beetroot salad.
0:15:40 > 0:15:41So, for the first part of the dish,
0:15:41 > 0:15:43what we need to do is get the custard going.
0:15:43 > 0:15:45So we need the cream and the grated Cheddar.
0:15:45 > 0:15:47All right, custards are normally sweet,
0:15:47 > 0:15:49but this one is a savoury one.
0:15:49 > 0:15:51It's a bit like a quiche but without the pastry,
0:15:51 > 0:15:55and starts with double cream - quite a lot in fact.
0:15:55 > 0:16:00I'm going to grate some of that delicious, sharp, mature Cheddar.
0:16:03 > 0:16:05I'm going to grate a little bit of the rind into it,
0:16:05 > 0:16:08- because the rind has still got... - HE SNIFFS
0:16:08 > 0:16:11..the smell of the farm, and almost the orchards over the back.
0:16:11 > 0:16:13So if we grate it down...
0:16:15 > 0:16:17Once you've got a big enough handful,
0:16:17 > 0:16:22chuck it in with the cream and give it a good stir...
0:16:22 > 0:16:24to encourage it to melt.
0:16:25 > 0:16:28Now it's time for some bold, punchy flavours,
0:16:28 > 0:16:30starting with a pinch of ginger.
0:16:31 > 0:16:35And then a tiny bit of English mustard, just to bring
0:16:35 > 0:16:37the flavour of the Cheddar out.
0:16:39 > 0:16:41Not too much, don't want to blow anyone's head off.
0:16:41 > 0:16:44So what I've got now is a fantastic consistency,
0:16:44 > 0:16:47almost like a cheese sauce sort of consistency.
0:16:47 > 0:16:50So what we need to do is add the eggs.
0:16:50 > 0:16:53This will be like our setting agent and will give
0:16:53 > 0:16:56a fantastic consistency and let the Cheddar really sing out.
0:16:59 > 0:17:00Once the eggs are whisked in,
0:17:00 > 0:17:04pass the mixture through a sieve to make sure there's no lumps.
0:17:09 > 0:17:11Then pour boiling water into a baking tray
0:17:11 > 0:17:14around an ovenproof dish...
0:17:14 > 0:17:16and tip the custard into the submerged dish.
0:17:16 > 0:17:19This will make sure it cooks slowly and evenly.
0:17:19 > 0:17:22So a little bit more grated cheese on the top,
0:17:22 > 0:17:25to really get that almost cheese-on-toast taste
0:17:25 > 0:17:26on the top of it,
0:17:26 > 0:17:28because it slightly colours and melts onto the custard.
0:17:28 > 0:17:32I'm going to cook that at about 160 for about 40-50 minutes.
0:17:35 > 0:17:39So whilst that's cooking, we can get on with the beetroot salad.
0:17:39 > 0:17:41Beetroot is a perfect partner for cheese.
0:17:41 > 0:17:43There's lots of different varieties out there,
0:17:43 > 0:17:45like these colourful little beauties.
0:17:45 > 0:17:47And when I was a kid,
0:17:47 > 0:17:50whenever you had a cheeseboard or a ploughman's, you'd always have,
0:17:50 > 0:17:53like, pickled beetroot or some sort of crunchy red cabbage to go
0:17:53 > 0:17:57with it, so this really is sort of reliving that sort of flavour.
0:17:58 > 0:18:01Just going to have a little splash of really reduced balsamic.
0:18:01 > 0:18:04You can see I've got the beetroot, got a lot of crunchy veg,
0:18:04 > 0:18:07to go with the real creamy, sharp Cheddar.
0:18:14 > 0:18:17I think we're just about ready. My Cheddar custard.
0:18:17 > 0:18:19Got that cheese-on-toast smell and as you can see,
0:18:19 > 0:18:24it's just started to colour on the side, which is absolutely fantastic.
0:18:24 > 0:18:26So I can't wait to taste that now.
0:18:26 > 0:18:30I just hope I've done that Cheddar the justice it deserves.
0:18:30 > 0:18:32But that, to me, sings.
0:18:34 > 0:18:36Great British Cheddar.
0:18:38 > 0:18:40Quite an unusual dish from Glynn,
0:18:40 > 0:18:44and there's a bit of a twist too in this recipe from the Hairy Bikers.
0:18:44 > 0:18:47Scones and strawberries - nothing unusual there.
0:18:47 > 0:18:50But the boys are adding peppercorns.
0:18:50 > 0:18:53- It's our strawberry and pepper sco-ho-ones, or scones.- Yeah!
0:18:55 > 0:18:57Just slather with clotted cream.
0:18:57 > 0:19:00It's the most mega grown-up
0:19:00 > 0:19:03strawberry and cream scone you could ever taste.
0:19:03 > 0:19:05Right, for the raw strawberry and black pepper scones,
0:19:05 > 0:19:09you're going to need 400g of hulled and halved strawberries.
0:19:10 > 0:19:14But what you do, you see, you mix sugar and strawberries
0:19:14 > 0:19:17with some pepper, ground black pepper, and then you bake them.
0:19:17 > 0:19:19Magic, isn't it?
0:19:19 > 0:19:22It sounds a bit weird and wonderful, but remember
0:19:22 > 0:19:25when people first suggested putting mint and balsamic vinegar
0:19:25 > 0:19:28on your strawberries, you thought that was peculiar too.
0:19:28 > 0:19:31You never thought that with cream though, did you?
0:19:31 > 0:19:32No, strawberries and cream.
0:19:32 > 0:19:34It's just one of them things that you do do, don't you?
0:19:34 > 0:19:38What we're doing, really, is, we're dehydrating them
0:19:38 > 0:19:40to intensify the flavour and, honestly,
0:19:40 > 0:19:44when you put that in a scone mix with the pepper,
0:19:44 > 0:19:47you get the spice, you get the fruit, you get the... Ohh!
0:19:47 > 0:19:49Seasoning, you see.
0:19:49 > 0:19:51Yeah, and when you get this little nugget of flavour
0:19:51 > 0:19:53in your golden scone...
0:19:53 > 0:19:59your eyes light up. Strawberries - hulled, halved, on a baking tray.
0:19:59 > 0:20:02'Now sprinkle or grind about a teaspoon of black pepper
0:20:02 > 0:20:05'over the strawberries.'
0:20:06 > 0:20:10Pepper's been around, it's been precious for such a long time.
0:20:10 > 0:20:11Going back to Roman times,
0:20:11 > 0:20:16Pliny complained that white pepper cost twice as much as black pepper.
0:20:17 > 0:20:21- Oh. Well, Alaric the Goth...- Who?
0:20:21 > 0:20:24- Alec the Goth?- No, ALARIC the Goth.
0:20:24 > 0:20:25Oh, aye.
0:20:25 > 0:20:27As a ransom for Rome, he declared,
0:20:27 > 0:20:31"I want 3,000lb of pepper, please,
0:20:31 > 0:20:33"then you can have your city back."
0:20:33 > 0:20:35- Until then, it was... - HE MAKES CRUNCHING NOISE
0:20:35 > 0:20:37- COMEDIC NEW YORK ACCENT: - ..curtains.- Right.
0:20:37 > 0:20:39- See?- Sugar.
0:20:40 > 0:20:42Couple of teaspoons of sugar.
0:20:42 > 0:20:46'Now, what can I come up with to trump Kingy? I've got it.'
0:20:47 > 0:20:51Did you know that in the 12th century, a pound of pepper
0:20:51 > 0:20:53was the equivalent of a carpenter's weekly wage?
0:20:53 > 0:20:56- Was it?- Yep.
0:20:56 > 0:21:00And did YOU know that pepper, when it was introduced into the UK,
0:21:00 > 0:21:03was blamed for gout?
0:21:03 > 0:21:04Ohh.
0:21:04 > 0:21:07Because it held all of the toxins - or so the medics thought -
0:21:07 > 0:21:09around the joints.
0:21:09 > 0:21:12Hmm!
0:21:12 > 0:21:15So put your peppered up and sugared up strawberries into the oven.
0:21:15 > 0:21:20About 120 degrees C, or 100 degrees if you've got a fan oven.
0:21:20 > 0:21:24For about an hour and a half. Very slooow.
0:21:26 > 0:21:29'Et voila - an hour and a half later, dried strawberries.'
0:21:29 > 0:21:34- They are absolute flavour bombs. - They are super, super strawberry.
0:21:34 > 0:21:37They are, aren't they? Let's make scones.
0:21:37 > 0:21:38'Now for the scone mix.
0:21:38 > 0:21:41'You are going to need 100g of cooled butter.'
0:21:43 > 0:21:47Thank you. Now, just cube the butter...
0:21:47 > 0:21:49'Then you'll need 500g of self-raising flour.'
0:21:49 > 0:21:52For scones, you always must have self-raising flour.
0:21:52 > 0:21:55If not, you need to put baking powder into ordinary flour.
0:21:55 > 0:21:58And sometimes we've been known to sneak...
0:21:58 > 0:22:01If it's a heavy scone, an extra teaspoon of baking powder,
0:22:01 > 0:22:05it makes your scones go, "Whoooop!"
0:22:05 > 0:22:09So, we put the butter in, and then we rub that butter...
0:22:09 > 0:22:12Put the sugar in first before you rub.
0:22:12 > 0:22:16'Oops, Dave's right. So in goes 50g of caster sugar.'
0:22:17 > 0:22:22And some salt. Well, we've got pepper, we've got to have salt.
0:22:22 > 0:22:24Seasoning, you see?
0:22:24 > 0:22:26- Goes together, like the saying, Dave.- Yeah.
0:22:26 > 0:22:28Rub.
0:22:31 > 0:22:35And just rub it together until it resembles breadcrumbs.
0:22:35 > 0:22:37The strawberries, which we did yesterday,
0:22:37 > 0:22:40you have to scrape off the paper.
0:22:41 > 0:22:45This is serious, serious flavouring on here.
0:22:47 > 0:22:49Concentrated strawberries.
0:22:51 > 0:22:53Phwoar!
0:22:55 > 0:22:58All those kind of jammy bits, we want them as well.
0:23:01 > 0:23:06Let's put the dried pepper strawberries in there.
0:23:06 > 0:23:10And work them through as well, as evenly as you can.
0:23:12 > 0:23:15I tell you what, Dave, the smell of these strawberries is more
0:23:15 > 0:23:18strawberry than strawberry, if you know what I mean.
0:23:18 > 0:23:20- Powerful, aren't they? - Yeah, they're really good.
0:23:20 > 0:23:23Right, I've got me flour ready for dusting.
0:23:23 > 0:23:25What's the fastest food in the world, Kingy?
0:23:25 > 0:23:27- Dunno.- "S-gone"!
0:23:27 > 0:23:29That's...
0:23:29 > 0:23:30HE CLEARS HIS THROAT
0:23:30 > 0:23:33- So how do you say it? - "Scone".- Yeah, me too.
0:23:33 > 0:23:36- There is a north-south divide, isn't there?- There is.- "Scowne."
0:23:36 > 0:23:39- It's not a scowne. - It's a scone.- Scone.
0:23:40 > 0:23:46Now add 300ml of cold milk. If it ends up being too soggy,
0:23:46 > 0:23:50put a bit more flour in. If it ends up too dry, put a bit more milk in.
0:23:50 > 0:23:52- It's not hard, is it?- No.
0:23:53 > 0:23:59# Scones that can be as light as a bee
0:23:59 > 0:24:05# Are lovely things to eat in the afternoon
0:24:05 > 0:24:11# But they can be better when you pick them up with pepper
0:24:11 > 0:24:16# You have them with cream They're a dream. #
0:24:16 > 0:24:18'Eat your heart out, Paul McCartney.'
0:24:18 > 0:24:22Did you know that scones, for years, in their various forms,
0:24:22 > 0:24:25were always cooked on a griddle? They weren't baked.
0:24:25 > 0:24:30- Baking scones like this is relatively newfangled.- Is it?- Yep.
0:24:31 > 0:24:34- Go on, that's it, man. - Woo!- Look at that.
0:24:34 > 0:24:37- Mr King.- Yes, sir?- That dough...
0:24:37 > 0:24:39- It's light, innit?- Yeah, it's great.
0:24:39 > 0:24:43And as they say, with bread, the softer the dough,
0:24:43 > 0:24:44the lighter the loaf.
0:24:46 > 0:24:48It's like my belly, that.
0:24:49 > 0:24:53- Twice as lumpy.- 'Now, it's time to cut out the scones.'
0:24:53 > 0:24:55You need to be quite firm with this,
0:24:55 > 0:24:57because if there's a strawberry in the way, it would just drag.
0:24:57 > 0:24:59But if you're bold and butch, it won't.
0:24:59 > 0:25:00SI GROWLS
0:25:00 > 0:25:02- Look at that.- Oh, man.
0:25:02 > 0:25:04- ITALIAN ACCENT: - It's a beautiful thing.
0:25:04 > 0:25:07- I'm quite en-scone-sced with meself.- Oh...
0:25:07 > 0:25:09Look at that. Oh, that's got a big hunker in the middle.
0:25:09 > 0:25:11But you know with the traditional scone,
0:25:11 > 0:25:13- where you have strawberry jam and cream...- Yeah?
0:25:13 > 0:25:16..are you a jam first and then cream, or cream first and then jam?
0:25:16 > 0:25:17It depends on me mood.
0:25:17 > 0:25:20If I feel like being unctuous and watching the jam fall over
0:25:20 > 0:25:22the mound of clotted cream that I've stuck on my scone, yes.
0:25:22 > 0:25:26If not and I'm in a hurry, I just put jam on, cream on,
0:25:26 > 0:25:28and then stuff it in me gob.
0:25:28 > 0:25:32- Oh, it has got to be jam first and then cream.- Has it?
0:25:32 > 0:25:33'If you say so.'
0:25:37 > 0:25:41Set your oven at 180 for a fan, 200 ordinary, Celsius.
0:25:41 > 0:25:43Brush these with milk.
0:25:45 > 0:25:50I'm going to bake these for about 15 minutes. Right.
0:25:52 > 0:25:54Why don't we sit down and I'll just teach you
0:25:54 > 0:25:56a few things about strawberries?
0:25:56 > 0:25:58Ahh, you think so, do you?
0:26:02 > 0:26:05MUSIC: The Good, The Bad And The Ugly Theme by Ennio Morricone
0:26:05 > 0:26:08And did you know that in medieval times, strawberries
0:26:08 > 0:26:11- were thought to be an aphrodisiac? - Were they?
0:26:11 > 0:26:17And were served in a soup of strawberries, borage and sour cream?
0:26:17 > 0:26:21You're getting competitive now about your strawberry facts.
0:26:21 > 0:26:23I can see it by the tone of your voice.
0:26:23 > 0:26:25- Well, do you give up?- No.
0:26:28 > 0:26:30And did you know, the myth and legend
0:26:30 > 0:26:32of Ancient Egypt suggested that
0:26:32 > 0:26:36if you consumed a vast amount of strawberries, you may turn into a...
0:26:36 > 0:26:37Rragh.
0:26:37 > 0:26:38..an evil cat?
0:26:38 > 0:26:40HE HISSES
0:26:40 > 0:26:45Did you know another myth, that if two people consumed together
0:26:45 > 0:26:48a double-crowned strawberry, they will fall in love?
0:26:51 > 0:26:52We haven't eaten one of them, have we?
0:26:52 > 0:26:55Tell me another. You've got nowt, haven't you?
0:26:55 > 0:26:58- No, no.- Do you know the weight of the world's biggest strawberry?
0:26:59 > 0:27:04- 575 kilos actually.- Rubbish, that's over half a metric ton.
0:27:04 > 0:27:05What is it?
0:27:05 > 0:27:08- Well, I...- You don't know, do you?
0:27:08 > 0:27:10No, but neither do you.
0:27:10 > 0:27:12I do know that it was a big...strawberry.
0:27:12 > 0:27:14- TIMER RINGS - Nearly done.
0:27:16 > 0:27:18Ohh. Look at that.
0:27:20 > 0:27:24Ohh. Scones. They don't get...
0:27:24 > 0:27:28Ahh! ..much better than this.
0:27:28 > 0:27:30Now, just leave them to cool.
0:27:32 > 0:27:35- I'll go get the cream. - Right. Look at this.
0:27:36 > 0:27:38SI WHISTLES
0:27:38 > 0:27:39Oh, yeah.
0:27:41 > 0:27:44- Yes.- Lovely. Look at the strawberries.
0:27:44 > 0:27:48They've kind of rehydrated a little bit in there, haven't they?
0:27:48 > 0:27:53- Bit of the old crusty clotted, eh? - Go on, my friend.
0:27:54 > 0:27:59- Now, that's one of the best of British, isn't it?- It certainly is.
0:27:59 > 0:28:02Strawberries and cream - British institution -
0:28:02 > 0:28:04- combined with scones.- Yes.
0:28:04 > 0:28:08Now, salt and pepper, in seasoning, in a way you wouldn't have thought.
0:28:08 > 0:28:10Would you ever believe?
0:28:11 > 0:28:14Do you know, Kingy, the way we've done these strawberries,
0:28:14 > 0:28:16combine that with the pepper,
0:28:16 > 0:28:18they're really intense flavours,
0:28:18 > 0:28:22and as you eat the scone, they just burst on your palate.
0:28:22 > 0:28:24- Where's yours gone?- I've eaten it.
0:28:24 > 0:28:27- Oh, have you?- Yeah, it was lovely.
0:28:27 > 0:28:29'Si's may have s-gone, but fortunately,
0:28:29 > 0:28:32'we made plenty of these tasty treats.'
0:28:34 > 0:28:37I hope you've seen lots to inspire and excite you,
0:28:37 > 0:28:42and do join me again for more fantastic baking next time. Bye.